Hotpot condiment and preparation process thereof

A hot pot bottom material and preparation technology, which is applied in the food field, can solve the problems of hot pot with bitter taste, increase the cost of hot pot, poor taste, etc., and achieve the effect of uniform bottom material, high degree of automation, and no difference in taste

Inactive Publication Date: 2013-09-04
CHONGQING SANWU SHIQUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Nowadays, tempeh, milk powder, cod liver oil, grass fruit, cloves and other seasonings are often added, but the fermented soy sauce used to be used in the fermented soy bean, and now the fermented soy bean is accelerated fermented soy sauce, which will make the hot pot bitter, and the fermented soy bean with grass fruit and Cloves will also produce bitterness during the cooking process, which seriously affects the taste of the hot pot; adding milk powder will easily cause the hot pot soup to become cloudy and make the hot pot lose its go

Method used

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  • Hotpot condiment and preparation process thereof
  • Hotpot condiment and preparation process thereof
  • Hotpot condiment and preparation process thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0021] 1. Prepare materials: Measure 660 parts of butter, 5 parts of rapeseed oil, 40 parts of shortening, 350 parts of watercress, 45 parts of ginger, 15 parts of garlic, 150 parts of pepper, 5 parts of Chinese pepper, 80 parts of edible salt, white sugar 25 parts, 5 parts of sesame, 15 parts of fennel, 2 parts of star anise, 20 parts of three Nye, 1 part of amomum and 1 part of white buckle.

[0022] Prepare 50 parts of food additives: prepare by mixing monosodium glutamate and disodium nucleotide nucleotides at a weight ratio of 2:1 and set aside.

[0023] 2. Prepare the bottom material: first add vegetable oil, shortening and animal oil to the oil pool, turn the solid oil into liquid, transfer the oil into the frying pan through the pump, boil it on high heat until it boils, then add garlic, ginger and watercress, Cook for 25 minutes while stirring with a mixer, then add chili, pepper, edible salt, white sugar, sesame, fennel, star anise, three Nye, amomum, white buckle an...

Embodiment 2

[0025] 1. Prepare materials: Measure 540 parts of butter, 15 parts of rapeseed oil, 60 parts of shortening, 250 parts of watercress, 30 parts of ginger, 30 parts of garlic, 100 parts of pepper, 20 parts of peppercorns, 120 parts of edible salt, white sugar 50 parts, 1 part of sesame, 5 parts of fennel, 10 parts of star anise, 5 parts of three Nye, 10 parts of amomum and 10 parts of white buckle.

[0026] Prepare 90 parts of food additives: prepare by mixing monosodium glutamate and disodium nucleotide nucleotides at a weight ratio of 2:1 and set aside.

[0027] 2. Prepare the bottom material: first add vegetable oil, shortening and animal oil to the oil pool, turn the solid oil into liquid, transfer the oil into the frying pan through the pump, boil it on high heat until it boils, then add garlic, ginger and watercress, Cook for 35 minutes while stirring with a mixer, then add chili, pepper, edible salt, white sugar, sesame, fennel, star anise, three Nye, amomum, white buckle ...

Embodiment 3

[0029] 1. Preparation: Measure 600 parts of butter, 10 parts of rapeseed oil, 50 parts of shortening, 300 parts of watercress, 40 parts of ginger, 20 parts of garlic, 120 parts of pepper, 12 parts of pepper, 100 parts of edible salt, and white sugar 35 parts, 2 parts of sesame, 9 parts of fennel, 3 parts of star anise, 7 parts of three Nye, 2 parts of amomum and 2 parts of white buckle.

[0030] Prepare 64 parts of food additives: prepare by mixing monosodium glutamate and disodium nucleotide nucleotides at a weight ratio of 2:1 and set aside.

[0031] 2 Prepare the bottom material: first add vegetable oil, shortening and animal oil to the oil pool, turn the solid oil into liquid, transfer the oil into the frying pan through the pump, boil it on high heat until it boils, then add garlic, ginger and watercress, through Cook for 28 minutes while stirring with the mixer, then add chili, Chinese prickly ash, edible salt, white sugar, sesame, fennel, star anise, three Nye, amomum, ...

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Abstract

The invention discloses a hotpot condiment and a preparation process thereof. The hotpot condiment comprises such materials as halves of a bean, animal oil, shortening oil, vegetable oil, old ginger, garlic, peppers, prickly ash, table salt, white granulated sugar, sesames, fennel, star anise, zingiber kawagoii hayata, fructus amomi, cardamom and food additives. The preparation process of the hotpot condiment comprises the following steps:(1) preparing materials; (2) preparing hotpot condiment: adding vegetable oil, shortening oil and animal oil into an oil melting pool and then delivering into a pan through a pipeline, stewing to boiling, adding garlic, old ginger and halves of the bean, stirring and stewing, adding the rest ingredients, stirring while stewing, delivering into a material tank, then stirring and preserving heat, delivering into at least two charging buckets, stirring and injecting hotpot condiment into a packing bag and carrying out sealed package preservation. The hotpot condiment and the preparation process thereof have the advantages that the technology is simple, the degree of automation is high, the hotpot condiment is uniformed and unified, the taste is undifferentiated, bitter taste does not exist, the taste is fine and smooth and the soup is not muddy during the process of stewing and eating.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a hot pot bottom material and a preparation process thereof. Background technique [0002] As a popular folk delicacy, hot pot is popular all over the country. Our country's hot pot is colorful, with a hundred pots and a thousand flavors. A kind of tableware that combines a pot and a stove made of metal or ceramics. The stove is set with charcoal fire, so that the pot of soup is always boiling to cook the dishes, and you can eat as you cook. It also refers to dishes cooked in hot pot. [0003] The bottom of the hot pot is heated to bring out the various characteristics of the condiments. To adjust the taste of hot pot soup stew, we must make full use of the fat-solubility and water-solubility of condiments when heated, so as to achieve the "harmony of five flavors". This requires correct control of the heat, feeding sequence and cooking time during operation. The f...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
Inventor 蒲世全
Owner CHONGQING SANWU SHIQUAN FOOD
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