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Slag-free hotpot condiment and preparation method thereof

The technology of hot pot base material and raw material is applied in the field of food seasoning, which can solve the problems of insignificant effect of removing mutton and increasing flavor and not being resistant to cooking, etc., and achieve the effect of obvious effect of removing mutton and fishy smell, mellow taste and soft entrance.

Active Publication Date: 2014-03-19
宁夏红山河食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are also disadvantages of not being able to withstand cooking, and the effect of removing mutton and increasing aroma is not obvious.

Method used

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  • Slag-free hotpot condiment and preparation method thereof
  • Slag-free hotpot condiment and preparation method thereof
  • Slag-free hotpot condiment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] The non-residue hot pot bottom material is composed of oil package, seasoning package and compound chili oil package; the mass ratio of the oil package, seasoning package and compound pepper oil package is 20:1:2;

[0061] The oil package is composed of the following raw materials in parts by weight: 50 parts of edible animal oil, 3 parts of table salt, 60 parts of bean paste, 10 parts of garlic, 15 parts of tempeh, 500 parts of edible vegetable oil, 8 parts of chili powder, 1 part of spice, ginger 7 parts, 3 parts of white sugar, 12 parts of Chinese prickly ash, 25 parts of fermented chili pulp, 10 parts of kimchi pulp, 5 parts of kimchi fermentation liquid, 5 parts of wolfberry juice, 20 parts of red date juice, 6 parts of edible fungus enzymatic solution;

[0062] The seasoning package includes the following raw materials in parts by weight: 50 parts of salt, 15 parts of pepper, 20 parts of Chinese prickly ash, and 5 parts of white sugar;

[0063] The compound chili ...

Embodiment 2

[0125] The non-slag hot pot bottom material is composed of an oil bag, a seasoning bag, and a compound chili oil bag; the mass ratio of the oil bag, seasoning bag and compound chili oil bag is 16:3:3;

[0126] The oil package is composed of the following raw materials in parts by weight: 100 parts of edible animal oil, 1 part of table salt, 100 parts of bean paste, 20 parts of garlic, 30 parts of tempeh, 1000 parts of edible vegetable oil, 15 parts of chili powder, 2 parts of spices, ginger 15 parts, 10 parts of white sugar, 20 parts of Chinese prickly ash, 35 parts of fermented chili pulp, 10 parts of kimchi pulp, 5 parts of kimchi fermentation liquid, 10 parts of wolfberry juice, 20 parts of red date juice, 10 parts of edible fungus enzymatic solution;

[0127] The seasoning package includes the following raw materials in parts by weight: 60 parts of salt, 20 parts of pepper, 30 parts of Chinese prickly ash, and 10 parts of white sugar;

[0128] The compound chili oil packag...

Embodiment 3

[0166] The residue-free hot pot bottom material is composed of an oil package, a seasoning package, and a compound chili oil package; the mass ratio of the oil package, seasoning package and compound pepper oil package is 16:6:2

[0167] The oil package is composed of the following raw materials in parts by weight: 10 parts of edible animal oil, 10 parts of table salt, 10 parts of bean paste, 1 part of garlic, 30 parts of tempeh, 2 parts of edible vegetable oil, 2 parts of chili powder, 0.1 part of spices, ginger 1 part, 1 part of white sugar, 1 part of Zanthoxylum bungeanum, 15 parts of fermented chili pulp, 10 parts of kimchi pulp, 1 part of kimchi fermentation liquid, 1 part of wolfberry juice, 1 part of red date juice, 1 part of edible fungus enzymatic solution;

[0168] The seasoning package includes the following raw materials in parts by weight: 50 parts of salt, 20 parts of pepper, 10 parts of Chinese prickly ash, and 3 parts of white sugar;

[0169] The compound chili...

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Abstract

The invention discloses a slag-free hotpot condiment and a preparation method thereof, and belongs to the field of food seasonings. The slag-free hotpot condiment is prepared from an oil bag, a seasoning bag and a composite chili oil bag in the mass ratio is (16-20):(1-6):(2-3), wherein the oil bag is prepared in the following steps: particularly adding 15 to 35 parts of fermented chili paste, 1 to 10 parts of pickle paste, 1 to 5 parts of pickle fermentation liquor, 1 to 10 parts of medlar juice, 1 to 20 parts of Chinese date juice, edible fungus enzymatic hydrolysate and the like on the basis of the commonly used raw materials of the hotpot condiment, and adopting a method of stir-frying matched with heat-insulating dipping; the composite chili oil bag is prepared in the steps of: particularly adding chili enzymatic hydrolysate, pickle liquor and the like and frying, and then stewing and dipping. The prepared hotpot condiment is fresh, spicy and delicious, mellow in taste, long and sufficient in taste, and is extremely delicious when food materials with strong muttony and fishy smells, such as beef, mutton and the like are cooked; the oil bag, the seasoning bag and the composite chili oil bag are separately packaged, so that the slag-free hotpot condiment can be conveniently blended by people with different demands on the taste according to respective taste at any time.

Description

Technical field: [0001] The invention belongs to the field of food seasonings, and in particular relates to a dreg-free chafing dish base and a preparation method thereof. Background technique: [0002] Hot pot is easy to eat and has a variety of ingredients. While ensuring the intake of various nutrients, it can also create a lively eating atmosphere, so it is very popular among the public. The hot pot bottom material is divided into red soup and clear soup in terms of taste. The red soup is mainly spicy and spicy in Sichuan and Chongqing, and there are few other flavors. The diet in Northwest China is mainly halal. It can protect the body from wind and cold, and can also nourish the body. It is suitable for general wind-cold cough, chronic bronchitis, asthma due to deficiency cold, impotence due to kidney deficiency, cold pain in the abdomen, weakness and fear of cold, soreness of the waist and knees, sallow complexion, qi and blood deficiency, post-illness or postpartum ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
CPCA23L27/20
Inventor 杨正苍王占河刘登富
Owner 宁夏红山河食品股份有限公司
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