Clear-oil hotpot seasonings and preparation method thereof

A technology of hot pot bottom material and clear oil, which is applied in the field of food seasoning, can solve the problem of greasy and fishy smell of hot pot bottom material, and achieve the effect of fresh taste and moderate taste

Active Publication Date: 2011-08-17
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] At present, a large amount of raw materials such as butter and chili are needed in the common hot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0067] The present invention also provides a preparation method of clear oil chafing dish bottom material, comprising:

[0068] heating the rapeseed oil to obtain hot oil, adding green onions, celery and onions to the hot oil, stirring and removing to obtain the first product;

[0069] Add garlic and old ginger to the first product, and stir-fry to obtain the second product;

[0070] Add fresh pepper to the second product, stir-fry to obtain the third product;

[0071] Add watercress, bean mother and child to the third product, and stir-fry to obtain the fourth product;

[0072] Add glutinous rice cake pepper, spices, white wine and olive oil to described fourth product, stir-fry, obtain the fifth product;

[0073] Add rock sugar to the fifth product, stir-fry to obtain clear oil hot pot bottom material.

[0074] First, the rapeseed oil is refined under high fire, and when the oil is bright, other ingredients can be put into it. At this time, the refining temperature is ab...

Embodiment 1

[0082] Mix 1 gram of vanilla; 0.2 gram of cumin; 0.4 gram of pepper; 0.2 gram of lemongrass; 0.5 gram of papaya; 1 gram of grass fruit; 1 gram of cumin; 1 gram of white Kou; 1 gram of fragrant leaves; 0.4 gram of cassia bark; 0.3 gram of old Kou; Pulverize into granules to obtain spices.

Embodiment 2

[0084] 10 parts of spices prepared in Example 1 by weight are poured into 10 grams of white wine to obtain the first mixture;

[0085] 250 grams of rapeseed oil is heated, then 20 grams of salad oil is added to obtain hot oil, 8 grams of shallots, 6 grams of celery and 6 grams of onions are added to the hot oil, stir-fried and then removed to obtain the first product;

[0086] Add 12 grams of garlic and 13 grams of ginger to the first product, stir-fry for 2-3 minutes, then add 8 grams of fresh pepper, stir-fry for 2-3 minutes; then add 16 grams of watercress, 13 grams of bean mother and son, stir-fry Stir-fry for 4-5 minutes; add 120 grams of glutinous rice cake chili, stir-fry for 20-25 minutes; add the first mixture, stir-fry for 3-4 minutes; add 3 grams of green pepper, stir-fry for 3-4 minutes; add 1 gram of rock sugar, stir-fry Stir-fry for 1-2 minutes to get clear oil hot pot bottom material.

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PUM

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Abstract

The embodiment of the invention discloses hotpot seasonings and a preparation method thereof. The hotpot seasonings are prepared from the following raw materials: rape seed oil, ciba chilli, fresh zanthoxylum, green prickleyash, bean paste, fermented soya beans, spice, crystal sugar, white spirit, green Chinese onion, onion, celery, old ginger and garlic, so the hotpot seasonings have the advantages of fresh and delicious taste and moderate mouthfeel. Compared with the conventional hotpot seasonings added with beef tallow, the hotpot seasonings do not have fishy taste of the beef tallow, are not greasy, and keep the characteristic of fresh and delicious taste of the hotspot. The hotpot seasonings prepared by the invention are pungent but not dry, moderate in mouthfeel, and suitable for people with different dietary habits in different places.

Description

technical field [0001] The invention relates to the technical field of food seasonings, in particular to a clear oil 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 do...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/29A23L27/20A23L33/00
Inventor 王成张强
Owner 四川龙滋味食品科技有限公司
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