Beef tallow hot pot bottom materials and preparation method thereof

A technology of hot pot bottom material and butter, which is applied in the field of food processing, can solve problems such as difficulty in cleaning knives, inconvenient quantification, etc., and achieve the effects of reducing animal fat, improving the convenience of taking, and increasing hardness

Inactive Publication Date: 2016-09-21
YIHAI CHINA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the butter base materials currently on the market are all packed in bags. Consumers (especially Sichuan chefs) need to cut them into pieces or melt them for use when cooking dishes, which brings i

Method used

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  • Beef tallow hot pot bottom materials and preparation method thereof
  • Beef tallow hot pot bottom materials and preparation method thereof
  • Beef tallow hot pot bottom materials and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] Weigh each raw material in the butter hot pot bottom material according to the following ratio:

[0075] 96g butter, 80g palm oil, 28g edible salt, 25g chicken essence, 20g bean paste, 17g monosodium glutamate, 20g chili powder, 10g garlic, 8g white sugar, 8g chicken oil, 8g lard, 8g pickled red pepper, 7g ginger, onion 6g, pickled ginger 6g, pepper 4g, white wine 1.5g, rice wine 1.5g, licorice 0.02g, amomum 0.05g, angelica 0.1g, kaempferen 0.03g, grass fruit 0.02g, ginger 0.04g, fennel 0.1g, white Kou 0.1g, star anise 0.1g, bay leaf 0.1g, cinnamon 0.1g, yeast extract 1g, capsanthin 0.3g, beef powder 4g, soy sauce powder 0.3g, ethyl maltol 0.8g, scallop 0.5g, white pepper Powder 0.8g.

[0076] Prepare the butter hot pot base as follows:

[0077] (1) Warm up butter, palm oil, chicken fat and lard to 158°C, add chili noodles, and fry for 3 minutes;

[0078] (2) Add garlic, ginger and onion, and fry for 12 minutes;

[0079] (3) Add bean paste, pickled ginger and pickle...

Embodiment 2

[0083] Compared with Example 1, except that the proportion of raw materials is as follows, other is the same as Example 1.

[0084] Weigh each raw material in the butter hot pot bottom material according to the following ratio:

[0085] 95g butter, 83g palm oil, 27g edible salt, 23g chicken essence, 21g bean paste, 16g monosodium glutamate, 22g chili powder, 11g garlic, 8g white sugar, 8g chicken oil, 8g lard, 9g pickled red pepper, 6.5g ginger, 6g onion, 5.5g pickled ginger, 4g Chinese prickly ash, 1.1g white wine, 1.5g rice wine, 0.04g licorice, 0.06g amomum, 0.11g angelica, 0.03g kaempferen, 0.03g grass fruit, 0.03g ginger, 0.1g fennel , Baikou 0.08g, star anise 0.1g, bay leaf 0.1g, cinnamon 0.11g, yeast extract 1g, capsanthin 0.3g, beef powder 4g, soy sauce powder 0.3g, ethyl maltol 0.8g, scallop 0.5g, White pepper powder 0.8g.

Embodiment 3

[0087] Compared with Example 1, except that the proportion of raw materials is as follows, other is the same as Example 1.

[0088] Weigh each raw material in the butter hot pot bottom material according to the following ratio:

[0089] 98g butter, 88g palm oil, 30g edible salt, 23g chicken essence, 19g bean paste, 16g monosodium glutamate, 16g chili powder, 11g garlic, 7g white sugar, 7g chicken oil, 9g lard, 9g soaked red pepper, 6.5g ginger, 5.5g onion, 6g ginger, 4g pepper, 1.1g white wine, 1.2g rice wine, 0.02g licorice, 0.08g amomum, 0.12g angelica, 0.03g kaempferen, 0.03g grass fruit, 0.03g ginger, 0.11g cumin , Baikou 0.05g, star anise 0.1g, bay leaves 0.1g, cinnamon 0.11g, yeast extract 1g, capsanthin 0.3g, beef powder 4g, soy sauce powder 0.3g, ethyl maltol 0.6g, scallops 0.5g, White pepper powder 0.6g.

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Abstract

The present invention relates to beef tallow hot pot bottom materials and a preparation method thereof. The beef tallow hot pot bottom materials are mainly prepared by stir-frying the following raw materials of beef tallow, palm oil, lard oil, chicken oil, edible salt, chicken essence, thick broad-bean sauce, chilies, garlic, gingers and shallots. The beef tallow hot pot bottom materials have the characteristics of being mellow in taste, high in product hardness, low in raw material cost, etc. The used palm oil in the beef tallow hot pot bottom materials replaces parts of the beef tallow, so that the product is low in acid value and peroxide value, the hardness of the products is improved, and the product meets the needs of block segmentation, at the same time reduces people's intake of animal fat, and is more conducive to health and lower in raw material costs. In addition, due to the fact that the lard oil and chicken oil are added into the hot pot bottom materials, the products are mellower in compound oil flavor and mouthfeel.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a butter hot pot base material and a preparation method thereof. Background technique [0002] Hot pot is a traditional way of eating in the Sichuan-Chongqing area. As the basis for the development of hot pot, the hot pot base material has a great impact on the development of the hot pot industry. [0003] The hot pot base in Sichuan and Chongqing is made of animal oil (mainly butter) or vegetable oil (mainly rapeseed oil), edible salt, Pixian watercress, pepper, pepper, spices and other raw materials after frying or boiling. The hot pot base made of animal oil has a mellow taste, but its cholesterol content is too high, and excessive consumption is not good for human health; the hot pot base made of vegetable oil is mainly rapeseed oil, and also includes a small amount of soybean oil, corn oil, olive oil, etc. , although it is rich in unsaturated fatty acids, its taste ...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 杜永新苟轶群党瑞庭曾光建韩俊娟
Owner YIHAI CHINA FOOD CO LTD
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