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Cattle stomach hotpot condiment and preparation method thereof

A technology of hot pot bottom material and hairy tripe, which is applied in the field of hot pot bottom material, and can solve problems such as improper aroma, bad aroma of hot pot bottom material, and strange smell

Inactive Publication Date: 2015-01-28
王怀喜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, if you choose low-priced butter, the taste of the fried hot pot base will be very different. This kind of taste is not fragrant, there are various strange smells, and it is easy to foam when cooking, etc.
If the ratio of spices is not good, it will affect the taste of hot pot and the aroma will not be correct
If the heat of the hot pot base is not well controlled, the aroma of the hot pot base will be bad and not easy to emit.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0023] The raw materials and weight proportions of the Maodu hot pot bottom material are respectively: 50 grams of dried chili, 25 grams of Chinese prickly ash, 150 grams of Pixian bean paste, 6 grams of star anise, 9 grams of cinnamon, 4 grams of grass fruit, 4 grams of kaempferia, white cardamom 3 grams, 1 gram of cloves, 3 grams of cumin, 100 grams of cooked vegetable oil, 300 grams of beef oil;

[0024] Seasoning ingredients: 3 grams of salt, 5 grams of pepper, 5 grams of rock sugar, 15 grams of chicken essence.

[0025] Preparation:

[0026] Step 1), 50 grams of dried chili, 25 grams of Chinese prickly ash, 6 grams of star anise, 9 grams of cinnamon, 4 grams of grass fruit, 4 grams of kaempferia, 3 grams of white cardamom, 1 gram of clove, and 3 grams of cumin are made into powder respectively to obtain Hot pot base powder;

[0027] Step 2), add 100 grams of mature rapeseed oil and 300 grams of beef oil into the iron pot, heat; put in the obtained hot pot base powder; k...

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Abstract

The invention relates to a cattle stomach hotpot condiment and a preparation method thereof. The cattle stomach hotpot condiment is prepared from the raw materials by weight: 50g of dried red pepper, 25g of pepper, 150g of Pixian bean sauce, 6g of anise, 9g of cinnamon, 4g of amomum tsao-ko, 4g of kaempferia galanga, 3g of Amomum cardamomum, 1g of syzygium aromaticum, 3g of foeniculum vulgare, 100g of cooked vegetable oil and 300g of beef tallow, and the seasoning raw materials including 3g of salt, 5g of ground pepper, 5g of candy sugar and 15g of chicken powder. The nutritious effects of all the selected raw materials in the hotpot soup are different, so that the hotpot condiment has the effects of nourishing and building body, expelling cold and dampness and stimulating appetite and digestion, and has the positive effects of aroma increasing, pungency improving, color improving, salty taste increasing, fish smell removing, taste normalizing and appetite stimulating while eating.

Description

technical field [0001] The invention relates to the field of hot pot bottom material, in particular to a Maodu hot pot bottom material and a preparation method thereof. Background technique [0002] At present, there are bone soup bases, fish soup bases, chicken soup bases, etc. that appear in hot pot restaurants. The bone soup hot pot base is rich and fragrant, which is helpful for calcium-deficient people, and has high nutritional content; the fish soup base is fish, which has the effect of improving eyesight, and the fish soup has a nourishing effect; the chicken soup base is clear, fragrant, and not easy to get angry. There are also some hot pot base materials specially aimed at women, such as pigeon soup base, which has the effect of nourishing yin. In the prior art, there are many ways of hot pot bottom material, and the production methods are similar. The key to the taste of the hot pot base lies in the selection of ingredients, the ratio of spices, and the mastery ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/29A23L27/20A23L33/00
CPCA23L33/00A23L27/20A23V2002/00
Inventor 王怀喜
Owner 王怀喜
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