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Hotpot condiment and preparation method thereof

A technology of hot pot base material and spices, which is applied in food science and other fields, can solve the problems of lack of nutrition and taste, and achieve the effect of moderate taste and rich nutrition

Inactive Publication Date: 2016-06-22
朱小兵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, different formulas of hot pot ingredients have different tastes and tastes, but they are lacking in nutrition and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0032] A kind of preparation method of chafing dish bottom material provided by the invention comprises:

[0033] The first step, the preparation step, prepares materials by weight: 1-3 parts of red pepper; 50-65 parts of dried chili; 11-13 parts of baby's breath; 6-8 parts of watercress; 1 part; 1-2 parts white wine; 1.5-2.5 parts turmeric; 2-4 parts garlic; 2-4 parts onion; 1.5-3 parts spices; 0.5-2 parts rice wine; and 70-80 parts butter.

[0034] Dried peppers are cut into sections to facilitate the subsequent cooking operation. After washing the turmeric and garlic, they are crushed through a 3-5 mm sieve, so that the flavor can be fully absorbed during cooking.

[0035] The second step, the cooking step: first, 70-80 parts of butter is put into a pot for heating, and the butter is heated to 250-290 degrees Celsius to obtain hot oil. Then add 1 to 3 parts of red pepper, 50 to 65 parts of dried chili, 11 to 13 parts of baby's breath, 6 to 8 parts of watercress, 1 to 3 par...

Embodiment 1

[0041] A kind of chafing dish bottom material provided in this embodiment, it comprises red prickly ash 1kg; Dried pepper 30kg; Gypsophila 6kg; Watercress 3.5kg; Fermented soya bean 0.75kg; Onion 1.5kg; spices 1.135kg; rice wine 0.5kg; and butter 37.5kg.

[0042] Among them, the spices include: 100g star anise, 50g cinnamon, 50g sannai, 150g fennel, 200g fennel, 50g bay leaf, 100g sand kernel, 75g grass fruit, 80g forest grass, 75g meat buckle, 55g licorice, 85g fragrant fruit, and grass 65g.

[0043] Wherein, the mass percentage content of the moisture of dried chili is 5%.

[0044] The preparation method of the above-mentioned hot pot bottom material, first, prepare the ingredients, prepare 1kg of red peppercorns; 30kg of dried peppers; 6kg of baby’s breath; 3.5kg of watercress; ; Onion 1.5kg; Spices 1.135kg; Rice wine 0.5kg; Butter 37.5kg.

[0045] Wherein, the dried chili is cut into sections, the turmeric and garlic are washed, and then crushed through a 3-5 mm sieve. ...

Embodiment 2

[0049] A hot pot bottom material provided in this example, which includes 1.5kg of red prickly ash; 32kg of dried chili; 5.5kg of baby’s breath; 4kg of watercress; 1kg of tempeh; ; onion 1.7kg; spices 1.144kg; rice wine 0.8kg; and butter 37.5kg.

[0050] Among them, the spices include: 105g star anise, 52g cinnamon, 49g three Nye, 153g fennel, 205g fennel, 47g bay leaves, 102g sand kernel, 73g grass fruit, 82g forest grass, 73g meat buckle, 54g licorice, 88g fragrant fruit, and grass 63g.

[0051] Wherein, the mass percentage content of the moisture of dried chili is 4%.

[0052] The preparation method of the above-mentioned hot pot bottom material, first, prepare the materials, prepare red pepper 1.5kg; dried chili 32kg; baby's breath 5.5kg; kg; onion 1.7kg; spices 1.144kg; rice wine 0.8kg; and butter 37.5kg.

[0053] Among them, cut the dried chili into sections, wash the turmeric and garlic, and grind them through a 3mm sieve.

[0054] Secondly, it is boiled, and the bu...

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Abstract

A hotpot condiment comprises, by weight, 1-3 parts of pricklyash peel, 50-65 parts of dry red pepper, 11-13 parts of lawn pennywort herb, 6-8 parts of thick broad-bean sauce, 1-3 parts of fermented soya beans, 0.5-1 part of rock candy, 1-2 parts of distilled spirit, 1.5-2.5 parts of Globba racemosa Smith., 2-4 parts of garlic, 2-4 parts of onions, 1.5-3 parts of spice, 0.5-2 parts of rice wine and 70-80 parts of beef tallow. A preparation method of the hotpot condiment includes: firstly, making preparation for all ingredients according to the parts by weight; secondly, heating the beef tallow in a pot to obtain hot oil; thirdly, sequentially adding the pricklyash peel, the dry red pepper, the lawn pennywort herb, the thick broad-bean sauce, the fermented soya beans, the rock candy, the distilled spirit, the Globba racemosa Smith., the garlic, the onions, the spice and the rice wine into the hot oil prior to decocting so as to obtain the hotpot condiment. The hotpot condiment tastes good and is rich in nutrient content, healthy to eat and suitable for people with different eating habits in different places to eat.

Description

technical field [0001] The invention relates to the technical field of food, and in particular to a hot pot bottom material and a preparation method thereof. Background technique [0002] Hot pot is an original Chinese delicacy with a long history. As a folk delicacy, it is popular all over the country. Hot pot can be made into various tastes according to different groups of people and different climates. Due to the vast territory of our country and the differences in climate, customs and other aspects in various places, the hot pot in our country is colorful and delicious. [0003] Hot pot ingredients mainly refer to hot pot main ingredients, base ingredients, and dipping ingredients. Among them, the hot pot bottom material is an important part of determining the taste of hot pot. The base material is a combination of various seasonings, through heating, the various characteristics of various seasonings can be fully brought out, and hot pot soup with different flavors ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
Inventor 朱小兵
Owner 朱小兵
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