Vegetable oil hotpot condiment and preparation process

A hot pot bottom material and preparation technology, which is applied in the direction of fat-containing food ingredients, food science, food ingredients as antimicrobial preservation, etc., can solve the problems that preservatives are harmful to the human body, and the hot pot bottom material cannot be obtained, so as to satisfy the taste buds Demand and health needs, unique aroma, strong taste effect

Inactive Publication Date: 2016-06-08
YINCHUAN BIANSAIRENJIA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Vegetable oil hot pot base has the advantages of moderate taste and fresh fragrance. Various companies add preservatives when preparing vegetable oil hot pot base to increase the she

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0025] Boil 45 parts of dried chilies in water for 2 to 3 minutes, remove and crush with a machine for later use;

[0026] Pour 90 parts of vegetable mixed oil into the frying pan and heat it to 120 degrees Celsius. Put the peppers that have been boiled in boiling water and crushed by a machine into the frying pan and stir fry. The oil temperature is controlled at 95 degrees Celsius;

[0027] Add 15 parts of bean paste to the frying pan, fry for 39 minutes to 41 minutes, and control the oil temperature to 105 degrees Celsius;

[0028] Put 8 pieces of fermented soy sauce into the frying pan and fry for 19 to 21 minutes, the temperature is controlled at 115 degrees Celsius;

[0029] Then add 8 parts of green onion, 4 parts of garlic, and 2.5 parts of ginger to the frying pot in turn, and control the temperature in the frying pot to 115 degrees Celsius;

[0030] Then add 10 parts of the crushed spices into the frying pan and fry for 9 minutes to 11 minutes, the temperature is c...

Embodiment approach 2

[0033] Boil 55 parts of dried chilies in water for 2 to 3 minutes, then remove and crush them with a machine for later use;

[0034] Pour 110 parts of vegetable mixed oil into the frying pan and heat it to 140 degrees Celsius. Put the chili peppers that have been boiled in boiling water and crushed with a machine into the frying pan and stir fry. The oil temperature is controlled at 105 degrees Celsius;

[0035] Add 25 parts of bean paste to the frying pan, fry for 39 minutes to 41 minutes, and control the oil temperature to 115 degrees Celsius;

[0036] Put 12 portions of tempeh into the frying pan and fry for 19 minutes to 21 minutes, the temperature is controlled at 125 degrees Celsius;

[0037] Then add 12 parts of green onions, 6 parts of garlic and 3.5 parts of ginger to the frying pan in turn, and control the temperature in the frying pan to 125 degrees Celsius;

[0038] Then add 14 parts of the crushed spices into the wok and fry for 9 minutes to 11 minutes, the temp...

Embodiment approach 3

[0041] Boil the dried chilies in water for 2 to 3 minutes, then remove and crush them with a machine for later use;

[0042] Pour the mixed vegetable oil into the frying pan and heat it to 120-140 degrees Celsius. Put the peppers that have been boiled in boiling water and crushed by a machine into the frying pan and stir fry. The oil temperature is controlled. 95°C to 105°C;

[0043] Add bean paste to the frying pan, fry for 39 minutes to 41 minutes, and control the oil temperature at 105 degrees Celsius to 115 degrees Celsius;

[0044] Put the tempeh into the frying pan and fry for 19 minutes to 21 minutes, the temperature is controlled at 115 degrees Celsius to 125 degrees Celsius;

[0045] Then add green onions, garlic, and ginger to the frying pan in turn, and control the temperature in the frying pan to 115 degrees Celsius to 125 degrees Celsius;

[0046] Then add the crushed spices into the frying pan and fry for 9 to 11 minutes, the temperature is controlled at 109 de...

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PUM

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Abstract

The invention discloses vegetable oil hotpot condiment and a preparation process. The vegetable oil hotpot condiment is prepared from, by weight, 90-110 parts of mixed vegetable oil, 45-55 parts of dried chili, 15-25 parts of thick broad-bean sauce, 8-12 parts of fermented blank beans, 8-11 parts of monosodium glutamate, 8-12 parts of edible salt, 10-14 parts of spice, 8-12 parts of allium fistulosum and 2.5-3.5 parts of ginger, wherein the mixed vegetable oil is formed by mixing vegetable oil with soybean salad oil according to the ratio of 1: 1, and the spice is formed by mixing pepper, anise, fructus amomi, cassia bark, cardamom fruits, fennel and syzygium aromaticum and pulvering the mixture with a pulverizer. The invention further provides a preparation process of the vegetable oil hotpot condiment. According to the vegetable oil hotpot condiment, no preservative is added, the shelf life of the vegetable oil hotpot condiment prepared through the preparation process can reach about 18 months, and the hotpot condiment is unique in fragrance, nutritive and healthy and meets the taste bud requirements and the health requirements of a great number of people.

Description

Technical field: [0001] The invention relates to the technical field of configuration of hot pot bottom material, in particular to a vegetable oil hot pot bottom material without adding preservatives and a preparation process. Background technique: [0002] The convenience and popularity of hot pot catering is accepted and loved by consumers, especially the cold and dry weather in the northern region makes the hot pot market have great potential, and the operation methods of hot pot types are constantly innovating. The hot pot is the southern hot pot, the northern hot pot and the new hot pot mainly represented by hot-boiled mutton. In terms of business model, the chain enterprises are constantly improving and constantly introducing new ones. There are traditional style, self-service style, big pot and small pot, and the "choice of dishes, only take them when you like them, and order dishes at checkout" is known as the third place in the hot pot industry. This model has also...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L3/16A23L3/40
CPCA23L3/16A23L3/40A23V2002/00A23V2200/10A23V2250/18A23V2300/24A23V2300/10
Inventor 李文李祥宇万敏王永江李军万州
Owner YINCHUAN BIANSAIRENJIA FOOD CO LTD
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