Dreg-free edible vegetable oil hotpot condiment and preparation method of the same

A technology for hot pot base material and clear oil, applied in the food field, can solve problems such as affecting appetite, abnormal flavor, and unfavorable acceptance or consumption by a wide range of people, and achieves the effects of avoiding adhesion and decomposition, and preventing regeneration from precipitation.

Active Publication Date: 2013-10-16
CHENGDU XINSHU JIUXIANG FOOD
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  • Abstract
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Problems solved by technology

[0003] Existing hot pots are mainly series with slag. Spices and slag adhere seriously in daily consumption, which not only affects appetite, but also causes unfavorable factors such as decomposition and change of their own substances caused by repeated high-temperature cooking of such materials, and may even appear substances harmful to human health
When eating hot pot with slag, it is difficult for ordinary consumers to grasp the best method of hot food, and it is easy to get angry, muddy soup, abnormal flavor, etc., which is not conducive to the acceptance or consumption of a wide range of people

Method used

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  • Dreg-free edible vegetable oil hotpot condiment and preparation method of the same

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Embodiment Construction

[0008] The present invention will be further described in detail through specific implementation examples below.

[0009] One embodiment of the present invention provides a kind of bottom material for chafing dish without residue and clear oil, comprising: oil bag; said oil bag includes the following one or more raw materials: by mass, rapeseed oil 240-255 kg, millet pepper 30 -35 kg, 30-35 kg of new generation chaotian pepper, 7-7.5 kg of green pepper, 7.5-16 kg of green onion, 6.5-7 kg of old ginger, and 7.3-7.4 kg of spices.

[0010] One embodiment of the present invention provides a method for preparing a slag-free clear oil hot pot bottom material, which includes: weighing various raw materials in the oil bag; aging the rapeseed oil at a temperature of 230-250°C to obtain mature rapeseed oil; Boil millet pepper and a new generation Chaotian pepper, and crush them to obtain cooked peppers with a water content of 60-70%; soak the green peppercorns so that the water content ...

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Abstract

The invention discloses a dreg-free edible vegetable oil hotpot condiment and a preparation method of the same. The dreg-free edible vegetable oil hotpot condiment comprises an oil bag; the oil bag contains one or more raw materials as follows: by mass, 240-255kg of colza oil, 30-35kg of capsicum frutescens, 30-35kg of new generation pod pepper, 7-7.5kg of Zanthoxylum schinifolium, 7.5-16kg of green Chinese onion, 6.5-7kg of mature ginger and 7.3-7.4kg of spice. The oil bag provided by the invention is processed by a low-temperature boiling technology, the boiling temperature is controlled to be 95-105 DEG C, the boiling time is controlled to be 90-100 minutes, by filtering twice and precipitating once, all dregs, such as the spice, are filtered, and the boiled oil are bottled at low temperature to prevent regeneration of sediment, so that the technology process can avoid spice adhesion and decomposition and the like.

Description

technical field [0001] The invention relates to the field of food, in particular to non-slag clear oil chafing dish bottom material and a preparation method thereof. Background technique [0002] Hot pot originated from a way of eating fish and vegetables in soup by fishermen along the Yangtze River in Chongqing. After continuous changes, it formed its unique soup method and raw material selection. [0003] Existing hot pots are mainly series with slag. Spices and slag adhere seriously in daily consumption, which not only affects appetite, but also causes unfavorable factors such as decomposition and change of their own substances caused by repeated high-temperature cooking of such materials, and may even appear Substances harmful to human health. When eating hot pot with slag, it is difficult for ordinary consumers to grasp the best way to scald it, and it is easy to get angry, muddy soup, abnormal flavor and other phenomena, which is not conducive to the acceptance or con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 张继承
Owner CHENGDU XINSHU JIUXIANG FOOD
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