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Preparation method of special red oil bean sauce for Sichuan-style hot pot

A technology for red oil bean paste and hot pot, which is applied in the field of preparation of special red oil bean paste for flavored hot pot

Inactive Publication Date: 2014-04-16
XIHUA UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Above patents all do not have the report about the preparation method aspect of red oil watercress special for Sichuan chafing dish, and this has just created condition for the present invention

Method used

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Embodiment Construction

[0008] The present invention will be described in detail below in conjunction with specific embodiments.

[0009] The raw material formula weight parts are: 10 parts of butter, 10 parts of rapeseed oil, 70 parts of Pixian watercress, 2 parts of ginger, 2 parts of tempeh, 1 part of edible salt, 2 parts of cooking wine, 3 parts of rock sugar, 1 part of chicken essence seasoning, 5 parts of mash juice, 20 parts of dried chili, 2.5 parts of Daxiang, 3 parts of cinnamon, 1.5 parts of Chinese pepper, 1 part of grass fruit, 1 part of Shannai, 0.65 part of clove, 0.65 part of star anise, 0.1 part of sesame.

[0010] 1. Preparation of raw materials: 1 part of pork and 5 parts of water, boil the soup for about 2 hours, take a small amount of ginger slices, add to the pork soup, set aside.

[0011] 2. Put the wok on high heat, add the butter and rapeseed oil to heat, add the Pixian watercress, ginger slices, and tempeh in the raw material formula, stir up the aroma and red, and then add a small...

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Abstract

The invention discloses a preparation method of special red oil bean sauce for Sichuan-style hot pot. The special red oil bean sauce comprises the ingredients in parts by weight: 60 to 80 parts of Pixian bean sauce, 1 to 2 parts of common salt, 2 to 4 parts of cooking wine, 10 to 20 parts of edible rapeseed oil, 10 to 20 parts of beef tallow, 1 to 2 parts of ginger, 2 to 4 parts of crystal sugar, 1 to 2 parts of chicken essence seasoning, 5 to 10 parts of amazake juice, 10 to 20 parts of dry red pepper, 2 to 3 parts of anise, 2 to 3 parts of cinnamon, 1 to 2 parts of pepper, 1 to 2 parts of amomum tsao-ko, 1 to 2 parts of rhizoma kaempferiae, 0.5 to 1 part of clove, 0.5 to 1 part of anise, 0.1 to 0.2 part of sesame and 2 to 3 parts of fermented blank bean. The special red oil bean sauce for the Sichuan-style hot pot has dense fragrance and long aftertaste and is peppery but not dry, the use is convenient, the pertinency is high, and the special red oil bean sauce is particularly suitable for being used for making hot pot or hot pot series dishes.

Description

Technical field [0001] The invention relates to a preparation method of special red oil bean paste for Yichuan hot pot. Background technique [0002] As a popular folk delicacy, hot pot has a long history. The color of hot pot in our country is varied, and there are hundreds of pots with thousands of flavors. Among them, Sichuan hot pot is the most famous, which is famous for its spicy and mellow flavor. Douban is a sauce (hot sauce) made by fermenting raw materials such as broad beans, table salt, and chili. Douban is a fermented red-brown seasoning produced by the interaction of various microorganisms to produce complex biochemical reactions. It is also the most important seasoning in Sichuan-flavored red oil hot pot. It can increase the umami taste and fragrance when used in the soup, and make the soup have a warm and mellow taste and thick red and bright effect. The traditional Sichuan-flavored hot pot is made with ordinary Pixian Douban, and there is no report on the speci...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 车振明张良岳鹏杨帆饶瑜邢亚阁陈志伟张大凤芮光伟龚丽
Owner XIHUA UNIV