Dreg-free beef tallow chafing dish bottom flavoring and preparation method

A hot pot bottom material and slag butter technology, which is applied in the food field, can solve the problems of muddy soup, abnormal flavor, affecting appetite, etc., and achieve the effects of avoiding rancidity, extremely low moisture content, and eliminating adhesion and unevenness

Active Publication Date: 2013-10-23
CHENGDU XINSHU JIUXIANG FOOD
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  • Abstract
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AI Technical Summary

Benefits of technology

In this new type of bags for fryers it uses an oily liquid called lard or shiny salt instead of regular vegetable grease. It has several technical benefits: Firstly, its high melting point helps prevent sticking when used with other ingredients like chlorophyll powder; secondly, it prevents excessive evaporation over longer periods without losing too much moisture due to condensate formation on top surfaces inside containers containing these liquids. Thirdly, because they have lower temperatures than usual, less volatile substances can be lost through vaporization while still maintain their original taste.

Problems solved by technology

The technical problem addressed in this patented text relates to finding ways to prevent contamination during food preparation while still providing good taste experience when consuming warm meals on regular basis due to the use of heated water containers that contain ingredients like spice powders.

Method used

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  • Dreg-free beef tallow chafing dish bottom flavoring and preparation method

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Embodiment Construction

[0009] The present invention will be further described in detail through specific implementation examples below.

[0010] An embodiment of the present invention provides a residue-free butter hot pot bottom material, comprising: a butter base oil bag;

[0011] The butter base oil package includes one or more of the following raw materials: by mass, 250-275 kg of butter, 35-76 kg of Henan bullet pepper, 4-12 kg of Chaotian pepper, and 5-8 kg of red pepper , green onions 5-9 kg, ginger 5.5-8.5 kg.

[0012] One embodiment of the present invention provides a method for preparing a residue-free butter hot pot bottom material, which includes: weighing various raw materials in the butter base oil package, butter, Henan bullet pepper, Chaotian striped pepper, red pepper, Green onions and ginger; melting the butter at 60-70°C; precooking Henan bullet peppers and Chaotiantiaozi peppers and crushing them to obtain cooked peppers with a water content of 60-70%; soaking red peppercorns to...

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Abstract

The invention discloses a dreg-free beef tallow chafing dish bottom flavoring and a preparation method. The dreg-free beef tallow chafing dish bottom flavoring comprises a beef tallow bottom oil bag. The beef tallow bottom oil bag comprises one or more of following raw materials by weight: 250-275 kg of beef tallow, 35-76 kg of Henan bullet-like chili, 4-12 kg of pod peppers, 5-8 kg of Chinese red pepper, 5-9 kg of green Chinese onion and 5.5-8.5 kg of old ginger. The beef tallow bottom oil bag is prepared by a low-temperature stewing technology having a stewing temperature of 96-105 DEG C and a stewing time of 90-100 min, two filtering steps, a deposition step, a low-temperature filling step and a low-temperature cooling step. By utilization of the technical scheme, a dreg-free effect is achieved, thereby improving uniformity and consistency of each product and overcoming deficiencies of adhesion and non-uniformity which are produced by traditional technologies.

Description

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Claims

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Application Information

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Owner CHENGDU XINSHU JIUXIANG FOOD
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