Hot pot seasoning and preparation method thereof

A hot pot base material and spice technology, which is applied in the field of food seasoning, can solve problems such as single taste, and achieve the effect of pure taste, moderate taste and strong fragrance

Active Publication Date: 2011-04-27
四川龙滋味食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The hot pot bottom material reported above does not contain butter ingredients, and the taste is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0061] The present invention also provides a preparation method of the above-mentioned chafing dish bottom material, comprising:

[0062] Heating the butter to obtain hot oil, adding green onions to the hot oil, frying and removing to obtain the first product;

[0063] Add garlic and old ginger to the first product, and stir-fry to obtain the second product;

[0064] Add watercress to the second product, stir-fry to obtain the third product;

[0065] Add glutinous rice cake chili, spices, white wine to described third product, stir-fry, obtain the fourth product;

[0066] Add rock sugar and Chinese prickly ash to the fourth product, stir-fry to obtain the hot pot bottom material.

[0067] First, the butter is refined under a high fire. When the oil is bright, other ingredients can be put into it. At this time, the refining temperature is about 155°C-165°C, and the refining time is about 7min-9min. Among them, one or more of rapeseed oil and salad oil is preferably added, m...

Embodiment 1

[0073] 1.2 grams of vanilla; 0.3 grams of cumin; 0.5 grams of pepper; 0.2 grams of lemongrass; 0.5 grams of papaya; 1.2 grams of grass fruit; 1.2 gram white Kou; 1.2 gram fragrant leaves; 0.6 gram cassia bark; 0.3 gram old Kou; Pulverize into granules to obtain spices.

Embodiment 2

[0075] 12 parts of spices prepared in Example 1 are poured into 10 grams of white wine to obtain the first mixture;

[0076] Heat 270 grams of butter for 45 minutes to obtain hot oil, add 5 grams of green onions to the hot oil, stir fry and remove to obtain the first product;

[0077] Add 16 grams of garlic and 18 grams of ginger to the first product, stir-fry for 2-3 minutes, then add 16 grams of watercress, 18 grams of bean drum, and stir-fry for 4-5 minutes; then add 130 grams of glutinous rice cake chili, stir-fry Stir-fry for 20-25 minutes; add the first mixture, stir-fry for 3-4 minutes; add 1 gram of rock sugar, stir-fry for 1-2 minutes, add 8 grams of red pepper, stir-fry for 3-4 minutes, and get the hot pot bottom material.

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PUM

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Abstract

The embodiment of the invention discloses hot pot seasoning and a preparation method thereof. The hot pot seasoning uses beef tallow, glutinous rice cake hot pepper, wild pepper, bean paste, spice, crystal sugar, white spirit, green Chinese onion, old ginger and garlic as raw materials, therefore, the hot pot seasoning simultaneously has the characteristics of being spicy, hot and fresh and has proper taste. Compared with the traditional hot pot seasoning, the hot pot seasoning provided by the invention has strong odour and pure taste by adding the beef tallow. Meanwhile, the hot pot seasoning prepared by the invention is hot and not dry, has proper taste and is suitable for people with different dietary habits of all places to eat.

Description

technical field [0001] The invention relates to the technical field of food seasonings, in particular to a hot pot base and a preparation method thereof. Background technique [0002] Hot pot has the characteristics of convenient eating and rich nutrition, and can be prepared into various tastes according to different groups of people and different climates. Therefore, it is a popular eating method and has a long history in China. [0003] The quality of hot pot depends on the formula of the hot pot base material, that is, the seasoning. Due to the vast territory of our country and the differences in climate, customs and other aspects of various places, there have been hot pot base materials with different flavors. Along with the raising of people's living standard, people are also more and more higher to the requirement of chafing dish bottom material, so the appearance of new chafing dish bottom material is constantly arranged. For example, the Chinese patent document who...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/40A23L27/20A23L23/10
Inventor 王成张强
Owner 四川龙滋味食品科技有限公司
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