Efficient bioavailable hotpot condiment with low material residue content

Abstract

The invention discloses efficient bioavailable hotpot condiment with low material residue content. The hotpot condiment comprises the following components: 9-11% of broad bean paste, 10-20% of dried chilies, 5-10% of pepper paste like glutinous rice cake, 3-5% of fresh ginger, 2-3% of garlic bulbs, 3-5% of Chinese prickly ash and the balance of edible fat and oil, spices and accessory materials, namely ginger, garlic, salt, sugar, monosodium glutamate and white spirit. The efficient bioavailable hotpot condiment is prepared by adopting a technology comprising the following steps: firstly frying the raw materials to be fragrant, then transferring into a diffusion type steam distillation still, carrying out distillation extraction on the raw materials for 2-5 hours by using steam at 0.1-0.3MPa, collecting oily distillate through condensation, carrying out oil-water separation on the oily distillate in a liquid separator, mixing abandoned residue after steam treatment with distillate oil which is extracted and separated, and then packaging, so that the efficient bioavailable hotpot condiment is obtained. The efficient bioavailable hotpot condiment disclosed by the invention has the advantages that flavoring materials can be rapidly leached into hotpot cooking liquor, so that food can be tasty more rapidly, hotpot materials are maintained to be tender, fragrant and crisp, and the taste of hotpot can be beneficially improved; and the waste of material residue of the hotpot condiment after a meal is reduced, and the production cost is relatively low.

Description

technical field [0001] The invention relates to the technical field of hot pot bottom material processing, in particular to a high-efficiency biological utilization hot pot bottom material with low slag content. 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] However, when using traditional hot pot bott...

AI Technical Summary

Problems solved by technology

At the same time, until the meal is finished, there are still a large amount of flavor substances that have not been fully leached and utilized in the remaining slag of the hot pot bottom material, resulting in a huge waste caused by the problem of extraction efficiency.