Hot pot red oil and preparation method thereof

A hot pot and red oil technology, applied in food preparation, edible oil/fat, food science, etc., can solve problems such as single taste, short development time, and backward technical means

Inactive Publication Date: 2010-06-30
王兴平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the short development time, its production process is rough, time-consuming, labor-intensive, costly, backward in technical means, and single in taste, which cannot meet the needs of the market.

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment 1

[0029] A kind of chafing dish red oil is characterized in that being made up of vegetable oil, seasoning and Chinese medicinal material, the formula and weight thereof of described vegetable oil, seasoning and Chinese medicinal material:

[0030] Vegetable oil 50 kg Geranium leaves 200 g Sannai 150 g

[0031] 150 grams of woody fragrance, 750 grams of Sichuan pepper, 100 grams of white cardamom

[0032] Chenpi 100g Angelica dahurica 750g Xin Yuhua 100g

[0033] 400 grams of camphor root, 150 grams of grass fruit, 750 grams of star anise

[0034] 200 grams of ginger, 100 grams of longan, 100 grams of comfrey

[0035] 100g lemongrass, 100g ginkgo shell, 100g cinnamon

[0036] 150 grams of grass mulberry, 100 grams of water branches, 100 grams of Huoxiang

[0037] Cumin 500g Cumin 500g Licorice 150g

[0038] 750 grams of pepper, 150 grams of dried ginger, 150 grams of amomum

[0039] Angelica 100g Longan 150g Xiangguo 150g

[0040] 150 grams of nutmeg, 250 grams of cloves,...

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PUM

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Abstract

The invention provides a preparation method of hot pot red oil, which has a recipe consisting of vegetable oil, star anise, galangal, long pepper, lithospermum, citronella, spiceleaf, kaempferiae, elecampane, pericarpium zanthoxyli, citron, amomun kravanh, dried orange peel, angelica dahurica, xin dogwood flowers, camphortree root, grass shell ginkgo, cinnamon, fructus amomi globosi, Shuizhizi, ageratum, cumin, common fennel, liquorice, pepper, rhizoma zingiberis, amomum villosum, angelica, longan, allspice, muscade, clove, ginkgo, wild pepper, purple cardamomum and meat cardamomum. The hot pot red oil of the invention has unique taste, eaters have rich mouth feelings, the hot pot red oil has strong fragrance and long aftertaste, and in addition, the hot pot red oil has good health care effect. The manufacture method is simple, the cost is low, the hot pot red oil can be instantly eaten after being made, and sterilization can also be carried out after the hot pot red oil are bagged. The hot pot red oil of the invention can be used for seasoning various hot pots, and can be prepared into different flavors as required to meet the requirements of different regions and different eating habits.

Description

technical field [0001] The invention relates to a condiment, especially a hot pot red oil and a preparation method thereof. Background technique [0002] Hot pot has been circulating in my country for thousands of years, but the rise of hot pot is only in recent years. Due to the short development time, its production process is rough, time-consuming, labor-intensive, and costly, with backward technical means and single taste, which cannot meet the needs of the market. Rich in taste, easy to make, and low in cost, the production technology of Jintoubanao hotpot will push the Jintoubanao hotpot with strong Northeast local characteristics to a broader development space. [0003] The purpose of the invention is to carry out reform and innovation on the basis of traditional manufacturing techniques. Using the advanced theory of medicinal dietary supplements, the condiments and Chinese herbal medicines that are beneficial to health are dissolved in vegetable oil by low-temperat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04A23L1/221A23L1/29A23L27/10A23L33/00
Inventor 王兴平
Owner 王兴平
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