Production technology of hot pot oil

Abstract

The invention discloses a production technology of hot pot oil. The production technology comprises the steps that when the temperature of a residue-containing base material obtained after hot pot raw materials are stir-fried to produce aroma is lowered to 90 DEG C or below, oil-residue separation is conducted on the residue-containing base material through filter pressing, and stir-fried oil obtained after separation is temporarily stored for use; material residues obtained after separation are transferred into a diffusing-type water vapor distillation kettle, distillation and extraction are conducted on the material residues for 2 hr to 5 hr through 0.1-0.3-MPa vapor, oil-containing distillate is collected through condensation, oil-water separation is conducted on the oil-containing distillate in a liquid separator, and separated distillate oil is extracted; the separated distillate oil and the stir-fried oil are mixed, zanthoxylum oil produced through a cold pressing technology or spice essential oil obtained through supercritical extraction is added, and after the materials are fully mixed, the hot pot oil can be obtained. The hot pot oil made through the technology has the advantages of being capable of quickly producing aroma, enough in aftereffect, smooth, strong in taste, soft, sticky to the mouth, capable of achieving the penetrating power, the explosive power and the staying power, rich and fragrant, lasting in aftertaste and the like.

Description

technical field [0001] The invention relates to the technical field of hot pot base material processing, in particular to a production process of hot pot oil. Background technique [0002] Hot pot originated from the diet method of “coolies” on the wharf along the Yangtze River in Chongqing, which used cheap livestock and poultry offal, fish and vegetables as ingredients and cooked them with a hodgepodge of spices. After continuous changes, it formed its unique diet style and raw material selection. The traditional hot pot base is made of animal and vegetable oil, pepper, chili, ginger, garlic, spices, etc. after several hours of frying and boiling. In essence, it is a process in which flavor substances or effective substances in various agricultural products and spices dissolve and immerse into the oil-water phase, accompanied by complex physical and chemical changes. [0003] On the other hand, Sichuan cuisine is more and more loved by people all over the country. There a...

AI Technical Summary

Problems solved by technology

[0003] On the other hand, Sichuan cuisine is more and more loved by people all over the country. There are many ingredients in Sichuan cuisine, and the production process is complicated. Therefore, many people choose hot pot bottom ingredients as ingredients for Sichuan cuisine, but traditional hot pot bottom ingredients contain There are a lot of dregs, and the flavor substances in the dregs are not completely released into the oil, and cannot be released into the vegetables through short-term frying, which will affect the taste