Red soup hotpot base material and preparation method thereof

A technology for hot pot base material and red soup, which is applied to the field of red soup hot pot base material and its preparation, can solve problems such as inconvenience in life, and achieve the effects of reasonable formula, suitable taste and unique flavor.

Inactive Publication Date: 2011-10-12
甘丘平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, people from all over the world have different adaptability to irritating seasonings such as prickly ash and chili, as well as environmental effects. Some people will experience gastrointestinal discomfort, diarrhea, constipation and other "burning" symptoms after eating spicy hot pot, which brings inconvenience to people's lives.

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0042] The present invention also provides a preparation method of red soup hot pot bottom material, comprising: a) heating vegetable oil to 105-120°C and mixing with 1-5 parts of spices to obtain refined vegetable oil; b) refining 30-35 parts of pepper, Mix 20-30 parts of vegetable oil and 3-10 parts of fire-cleaning material, heat at 100-120°C and filter to obtain chili oil; c) combine the chili oil obtained in step b) with 15-30 parts of bean paste, 10-30 parts of salt 15 parts were stirred and mixed to obtain the red soup hot pot bottom material.

[0043] According to the present invention, at first select the red dry capsicum with water content below 12wt% for use, require strong hot taste, no impurity, no mildew. In order to fully guarantee the organoleptic quality of the chili oil product, it is necessary to soak the peeled chili in boiling water at 100°C for 10-15mim.

[0044] Then the vegetable oil is heated and refined first, and the vegetable oil is preferably soyb...

Embodiment 1

[0049] Equipment: sandwich pot or automatic cooking pot, pulverizer, automatic filter;

[0050] Recipe: 500g soybean oil, 500g high-quality dried chili, based on the weight of soybean oil, ginger 3wt‰, pepper 1.5wt‰, star anise 1.5wt‰, grass fruit 1.0wt‰, aniseed 1.5wt‰, mung bean 2.0wt%, lotus seeds 3.0 wt%, citric acid 0.09g / kg, potassium sorbate 0.1g / kg, bean paste 250g, salt 100g.

[0051] making process:

[0052] Material selection: choose red dried chili peppers with a moisture content of less than 12%, and require strong spicy taste, no impurities, and no mildew.

[0053] Soaking: Soak the peeled peppers in 100°C water for 15mim.

[0054] Crush; crush the chili to 100 mesh.

[0055] Fried oil: Heat soybean oil at 120°C for 20 minutes. Obtain refined soybean oil.

[0056] Cooking: Add refined soybean oil into the automatic cooking pot, boil the oil with high heat and cook at a temperature of 120°C, then add ginger, Chinese prickly ash, star anise, grass fruit, and a...

Embodiment 2

[0061] Equipment: sandwich pot or automatic cooking pot, pulverizer, automatic filter;

[0062] Formula: 1000g soybean oil, 1500g high-quality dried chili, 3wt‰ ginger by weight of soybean oil, 1.0wt‰ pepper, 1.0wt‰ star anise, 1.0wt‰ grass fruit, 1.0wt‰ aniseed, 3.0wt% mung bean, 3.0wt lotus seed %, citric acid 0.09g / kg, potassium sorbate 0.1g / kg, bean paste 300g, salt 200g.

[0063] making process:

[0064] Material selection: choose red dried chili peppers with a moisture content of less than 12%, and require strong spicy taste, no impurities, and no mildew.

[0065] Soaking: Soak the peeled peppers in warm water at 100°C for 10mim.

[0066] Crush; crush the chili to 50 mesh.

[0067] Fried oil: Heat soybean oil at 105°C for 25 minutes. Obtain refined soybean oil.

[0068] Cooking: Add refined soybean oil into the automatic cooking pot, boil the oil with high heat and cook at a temperature of 120°C, then add ginger, Chinese prickly ash, star anise, grass fruit, and ani...

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PUM

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Abstract

The invention provides a red soup hotpot base material, which comprises 20 to 30 parts of vegetable oil, 5 to 15 parts of salt, 30 to 45 parts of hot pepper, 15 to 30 parts of thick broad-bean sauce, 1 to 5 parts of spice and 3 to 10 parts of internal heat clearing material. Compared with the prior art, the formula of the red soup hotpot base material provided by the invention is reasonable, and the formula has no components which affect the nutritional components and the mouthfeel with one another. Therefore, the red soup hotpot base material is hot, spicy, fresh, delicious, unique in flavor and proper in mouthfeel. In addition, because the internal heat clearing material is added in the formula, a user does not suffer from internal heat after the red soup hotpot base material is used. The invention also provides a preparation method of the red soup hotpot base material.

Description

technical field [0001] The invention relates to the field of seasoning and its preparation, in particular to a red soup hot pot base and its preparation method. Background technique [0002] Hot pot has a long history in China and is deeply loved by people all over the country. Among them, spicy hot pot is famous for its spicy, delicious and good taste, and is deeply loved by people. With the progress of society, people are running around in a fast-moving society every day. They want to eat hot pot but are daunted by the tedious preparation work. The emergence of commercialized hot pot bottom materials has solved this problem. [0003] The hot pot base is divided into red soup hot pot and clear soup hot pot. Red soup hot pot is loved by people for its spicy and delicious flavor. Most of the processed red soup hot pot base can be eaten directly, saving people's tedious housework. Moreover, the red soup hot pot bottom material can be stored for a long time and taken at any t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 甘丘平
Owner 甘丘平
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