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Spicy sauce hot pot bottom material and preparation method thereof

A technology of hot pot bottom material and production method, which is applied to the functions of food ingredients, food science, application, etc., to achieve the effect of bright red color, complete color and fragrance, and reasonable step design

Active Publication Date: 2017-12-22
张二雷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste and eating methods of the existing hot pot bottom material can no longer meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: the preparation method of spicy sauce chafing dish bottom material, it comprises the steps: (1) raw material weighing; (2) material preparation; (3) the first frying; (4) second frying; (5) to Pour hot oil into chili bean paste; (6) the third frying; (7) the fourth frying; (8) the fifth frying; (9) the sixth frying;

[0027] (1) Weighing of raw materials: Weigh the following components in proportion, 5 parts of Sichuan hot pepper, 38 parts of salad oil, 3 parts of bean paste, 8 parts of hot pot base, 6 parts of perfumed fish, 2.5 parts of garlic, and 2.5 parts of fresh ginger , 0.5 parts of cumin powder, 0.2 parts of fragrant fruit, 0.5 parts of Chinese pepper, 8 parts of butter, 4.83 parts of spices, 0.7 parts of ginger slices, 0.8 parts of shallots, 1 part of bud rice, 3 parts of glutinous rice, 1.5 parts of rock sugar; among them, hot pot The base material is Hongjiujiu hot pot base material; Perfume fish is the seasoning of boiled fish from Haorenjia. ...

Embodiment 2

[0039] Embodiment 2: the preparation method of spicy sauce chafing dish bottom material, it comprises the steps: (1) raw material weighing; (2) prepare material; (3) the first frying; (4) second frying; (5) to Pour hot oil into chili bean paste; (6) the third frying; (7) the fourth frying; (8) the fifth frying; (9) the sixth frying;

[0040] (1) Weighing of raw materials: Weigh the following components in proportion, 8 parts of Sichuan sharp pepper, 42 parts of salad oil, 4 parts of bean paste, 12 parts of hot pot base, 9 parts of perfumed fish, 3 parts of garlic, and 3 parts of fresh ginger , 0.8 parts of cumin powder, 0.3 parts of fragrant fruit, 0.7 parts of peppercorns, 10 parts of butter, 7.56 parts of spices, 0.9 parts of ginger slices, 1 part of scallions, 2 parts of bud rice, 2 parts of rock sugar; among them, the hot pot bottom material is red Jiujiu hot pot bottom material; Perfume fish is the seasoning for boiled fish. Among them, the spices include 0.3 parts of An...

Embodiment 3

[0052] Embodiment 3: the preparation method of spicy sauce chafing dish bottom material, it comprises the steps: (1) raw material weighing; (2) material preparation; (3) the first frying; (4) second frying; (5) to Pour hot oil into chili bean paste; (6) the third frying; (7) the fourth frying; (8) the fifth frying; (9) the sixth frying;

[0053] (1) Weighing of raw materials: Weigh the following components in proportion, 7 parts of Sichuan hot pepper, 40 parts of salad oil, 3.5 parts of bean paste, 10 parts of hot pot base, 1 part of pepper oil, 1 part of peppercorns, 2.8 parts of garlic , 2.8 parts of fresh ginger, 0.7 parts of cumin powder, 0.25 parts of fragrant fruit, 0.6 parts of peppercorns, 9 parts of butter, 6.14 parts of spices, 0.8 parts of ginger slices, 0.9 parts of shallots, 5 parts of glutinous rice, 2 parts of rock sugar; among them, hot pot The base material is Hongjiujiu hot pot base material; Perfume fish is the seasoning of boiled fish from Haorenjia. Among...

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PUM

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Abstract

The invention discloses spicy and hot sauce hotpot condiment and a preparation method thereof. The preparation method comprises the following steps: (1) weighing raw materials; (2) preparing raw materials; (3) carrying out stir-frying for the first time; (4) carrying out stir-frying for the second time; (5) pouring hot oil into chili bean paste; (6) carrying out stir-frying for the third time; (7) carrying out stir-frying for the fourth time; (8) carrying out stir-frying for the fifth time; and (9) carrying out stir-frying for the sixth time. The spicy and hot sauce hotpot condiment prepared by using the preparation method of the spicy and hot sauce hotpot condiment has the advantages that the spicy and hot sauce hotpot condiment prepared by the method is complete in color, aroma and taste, has the characteristics of being spicy and hot and slightly numb, red and bright in color and luster and tender in meat and fresh in flavor, and is free of fishy smell, is not greasy, and can make people have an appetite by observing the color and smelling the flavor. The spicy and hot sauce hotpot condiment disclosed by the invention has the functions of nourishing and building body, eliminating cold and dampness and appetizing and promoting eating.

Description

Technical field: [0001] The invention relates to a hot pot bottom material and a preparation method thereof, in particular to a spicy sauce hot pot bottom material and a preparation method thereof. Background technique: [0002] Generally speaking, hot pot is a cooking method in which a pot is used as a utensil, a heat source is used to boil the pot, and water or soup is boiled to boil food. Its characteristic is that it is eaten while cooking, or the pot itself has a heat preservation effect. When eating, the food is still steaming, and the soup is combined into one. [0003] With the continuous acceleration of people's pace of life and the improvement of quality of life, people's requirements for food tastes are also becoming more and more diverse. The taste and the way of eating of the existing chafing dish bottom material can no longer satisfy people's needs. Invention content: [0004] The first object of the present invention is to provide a preparation method of s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/10A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 张二雷
Owner 张二雷
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