Hotpot condiment and preparation method thereof

A hot pot base material and frying technology, which is applied in the food field, can solve problems such as unhealthy hot pot base material, and achieve the effects of satisfying sensory needs, having good taste and promoting digestion.

Active Publication Date: 2016-06-15
重庆汤嫂食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The first object of the present invention is to provide a hot pot base and its preparation method to solve the unhealthy problem of the existing hot pot base using old oil. The hot pot base has the advantages of spicy, delicious, delicious, and good taste.

Method used

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  • Hotpot condiment and preparation method thereof
  • Hotpot condiment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] The chafing dish bottom material provided by the invention comprises the following components in parts by weight:

[0049] 60 parts of animal oil, 30 parts of vegetable oil, 2 parts of garlic, 1 part of bean paste, 1 part of ginger, 0.5 part of clove, 2 parts of cinnamon, 2 parts of star anise, 0.1 part of pepper, 0.5 part of cardamom, 0.5 part of white wine, 0.5 part of glutinous rice, pepper 60 parts, 2 parts pepper, 10 parts chicken essence, 1 part monosodium glutamate and 1 part rock sugar.

[0050] The preparation method of this chafing dish bottom material comprises the following steps:

[0051] S11, add garlic, bean paste, ginger, cloves, cinnamon, star anise, pepper, cardamom, white wine, fermented glutinous rice into vegetable oil and fry to obtain the first mixture;

[0052] S12. Heat the animal oil until it is completely melted, then add chili, Chinese prickly ash, chicken essence, monosodium glutamate, and rock sugar for frying to obtain the second mixture;...

Embodiment 2

[0055] The chafing dish bottom material provided by the invention comprises the following components in parts by weight:

[0056] 150 parts of butter, 50 parts of peanut oil, 6 parts of garlic, 5 parts of bean paste, 5 parts of ginger, 2 parts of cloves, 6 parts of cinnamon, 6 parts of star anise, 1 part of pepper, 2 parts of cardamom, 2 parts of white wine, 2 parts of glutinous rice, 80 parts of pepper, 10 parts of Chinese prickly ash, 20 parts of chicken essence, 10 parts of monosodium glutamate and 5 parts of rock sugar.

[0057] The preparation method of this chafing dish bottom material comprises the following steps:

[0058] S21. Add garlic, bean paste, ginger, cloves, cinnamon, star anise, pepper, cardamom, white wine, and fermented glutinous rice into vegetable oil, fry at 80°C and 0.1MPa for 3 minutes, and then fry at 120°C and 0.5MPa Fry for 3 minutes to obtain the first mixture;

[0059] S22. Heat the animal oil at 80°C until it completely melts, then add chili, C...

Embodiment 3

[0062] The chafing dish bottom material provided by the invention comprises the following components in parts by weight:

[0063] 80 parts of butter, 20 parts of soybean oil, 40 parts of rapeseed oil, 3 parts of garlic, 2 parts of bean paste, 2 parts of ginger, 1 part of clove, 4 parts of cinnamon, 4 parts of star anise, 0.5 part of pepper, 1 part of cardamom, white wine 1 part, 1 part fermented glutinous rice, 70 parts pepper, 6 parts prickly ash, 15 parts chicken essence, 5 parts monosodium glutamate and 3 parts rock sugar.

[0064] The preparation method of this chafing dish bottom material comprises the following steps:

[0065] S31. Add garlic, bean paste, ginger, cloves, cinnamon, star anise, pepper, cardamom, white wine, and glutinous rice to vegetable oil, fry at 90°C and 0.3MPa for 6 minutes, and then fry at 140°C and 0.7MPa Obtain the first mixture in 5 minutes;

[0066] S32. Heat the animal oil at 90°C until it completely melts, then add chili, Chinese prickly ash...

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Abstract

The invention provides a hotpot condiment and a preparation method thereof. The hotpot condiment is prepared from the following components in parts by weight: 60-150 parts of animal oil, 30-50 parts of vegetable oil, 2-6 parts of garlic, 1-5 parts of thick broad-bean sauce, 1-5 parts of fresh gingers, 0.5-2 parts of cloves, 2-6 parts of cinnamons, 2-6 parts of anises, 0.1-1 part of pepper, 0.5-2 parts of cardamoms, 0.5-2 parts of white wine, 0.5-2 parts of fermented glutinous rice, 60-80 parts of chilies, 2-10 parts of Chinese prickly ash, 10-20 parts of chicken essence, 1-10 parts of monosodium glutamate and 1-5 parts of rocky candies. The hotpot condiment provided by the invention has the advantages of being spicy and delicious, having a good taste and the like, and also has the effects of nourishing stomach, protecting stomach and promoting digestion. The preparation method of the hotpot condiment, provided by the invention, adopts a supercritical CO2 extraction method so that oil and residues are separated; the preparation method has the advantages of convenience, simplicity, easiness of operation and the like; and the hotpot condiment produced by the method has a relatively good taste, and is relatively pure and sanitary.

Description

technical field [0001] The invention relates to the field of food, in particular to a hot pot bottom material and a preparation method thereof. Background technique [0002] Spicy hot pot originated in Jiangbeizui, Jiangbei District, Chongqing. At that time, the workers who carried the burden bought the internal organs of the buffalo, washed them, cut the liver and belly into small pieces, set a stove on the shoulder, and set an ocean iron basin on it, which became a multi-grid, containing a kind of spicy and spicy food. , salty marinade, sold exclusively to dock workers. When the guests patronize, each person will identify a style, and it will be hot and eaten. Later, a relatively large-scale spicy restaurant appeared in Chongqing, but the gridded iron basin was replaced by a small red copper pot, and the guests prepared the marinade and dipping sauce by themselves. [0003] Chongqing hot pot is often called old hot pot, because the boat passengers and dock workers who f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/32A23V2300/44
Inventor 刘元东
Owner 重庆汤嫂食品有限公司
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