Hot pot base and preparation method thereof

A technology of hot pot base material and spice is applied in the field of hot pot base material and its preparation, which can solve the problems of lack of nutrition and the like, and achieve the effect of rich nutrition and moderate taste.

Active Publication Date: 2011-08-24
SICHUAN JINGONG CHUANPAI FLAVORING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Add 20 kg of commercially available butter to the frying pan. When the refined oil is bright, the temperature is about 160°C and the time is about 7 minutes. Add 14 kg of glutinous rice cake chili, 1.2 kg of ginger, 0.6 kg of garlic, 4.6 Stir-fry 1 kg of Pixian bean paste and 1 kg of black bean sauce evenly. During this process, the temperature is about 120°C and the time is about 40 minutes. 1 kg of beef bone marrow powder and 0.4 kg of beef extract, boiled. During this process, the temperature is about 120°C and the time is about 5 minutes. Add 3 kg of salt, 0.4 kg of sugar, 0.6 kg of spices and 1 kg of monosodium glutamate and stir fry evenly. During this process, the temperature is about 120°C, and the time is about 2 minutes. When it is fully dissolved and there is no agglomeration, the pot can be taken out to obtain the hot pot bottom material.

Embodiment 2

[0034] Add 20 kg of commercially available butter to the frying pan. When the refined oil is bright, the temperature is about 160°C and the time is about 7 minutes. Add 15 kg of glutinous rice cake chili, 1.3 kg of ginger, 0.5 kg of garlic, 5 Stir-fry 1 kg of Pixian bean paste and 0.8 kg of black bean sauce evenly. During this process, the temperature is about 120°C and the time is about 40 minutes. 1 kg of beef bone marrow powder and 0.6 kg of beef extract, boiled, during this process, the temperature is about 120 ° C, the time is about 8 minutes, add 4.5 kg of salt, 0.3 kg of sugar, 0.5 kg of spices and 1 kg of monosodium glutamate, stir fry evenly, During this process, the temperature is about 120°C, and the time is about 3 minutes. When it is fully dissolved and there is no agglomeration, the pot can be taken out to obtain the hot pot bottom material.

Embodiment 3

[0036]Add 20 kg of commercially available butter to the frying pan. When the refined oil is bright, the temperature is about 160°C and the time is about 7 minutes. Add 13 kg of glutinous rice cake chili, 1.1 kg of ginger, 0.5 kg of garlic, 4 Stir-fry 1 kg of Pixian bean paste and 1 kg of black bean sauce evenly. During this process, the temperature is about 120°C and the time is about 50 minutes. 1 kg of beef bone marrow powder and 0.6 kg of beef extract, boiled. During this process, the temperature is about 120°C and the time is about 5 minutes. Add 4 kg of salt, 0.5 kg of sugar, 0.6 kg of spices and 1.1 kg of monosodium glutamate and stir fry evenly. During this process, the temperature is about 120°C, and the time is about 3 minutes. When it is fully dissolved and there is no agglomeration, the pot can be taken out to obtain the hot pot bottom material.

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Abstract

The invention relates to the technical field of food, and discloses a hot pot base and a preparation method thereof. In the hot pot base, a bovine bone soup powder, bovine bone marrow powder and a beef extract which are rich in bone collagen, various amino acids such as hydroxyproline and the like, vitamins and various trace elements such as calcium, phosphorus, ferrum and the like are added into beef tallow, glutinous rice cake hot pepper, ginger, garlic, broad bean paste, fermented soya beans, table salt, white sugar, spice and monosodium glutamate which serve as raw materials, so that the hot pot base has the abundant nutrition while having fresh and fragrant taste. Compared with the hot pot base in the prior art, the hot pot base has the characteristic of fresh and fragrant taste and nutrition. The hot pot base prepared by the method is peppery but not dry, pungent but not bitter and fresh but not thin, is greased and mellow, has moderate mouthfeel and abundant nutrition, and is suitable to be eaten by people which have different dietary habits in every place.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a hot pot bottom material and a preparation method thereof. Background technique [0002] Hot pot is an original Chinese delicacy with a long history. As a folk delicacy, it is popular all over the country. Hot pot can be made into various tastes according to different groups of people and different climates. Due to the vast territory of our country and the differences in climate, customs and other aspects in various places, the hot pot in our country is colorful and delicious. [0003] Hot pot ingredients mainly refer to hot pot main ingredients, base ingredients, and dipping ingredients. Among them, the hot pot bottom material is an important part of determining the taste of hot pot. The base material is a combination of various seasonings, through heating, the various characteristics of various seasonings can be fully brought out, and hot pot soup with different flavors can be...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/09A23L27/20
Inventor 龚永泽邓志会尹宗德
Owner SICHUAN JINGONG CHUANPAI FLAVORING
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