Completely efficient extraction and manufacture technology of hotpot bottom materials

Abstract

The present invention discloses a completely efficient extraction and manufacture technology of hotpot bottom materials. The completely efficient extraction and manufacture technology comprises the following steps: raw materials are selected, the selected raw materials are stir-fried to be fragrant to prepare the bottom materials, etc. The technology is also characterized by comprising the following steps: the stir-fried fragrant bottom materials are cooled to a temperature of 90 DEG C or less, the cooled bottom materials are transferred into a diffusion type steam distillation kettle, the steam at 0.1-0.3 MPa is used to conduct a distillation extraction of the bottom materials for 2-5 h, at the same time, condensation is conducted collect a distillate containing oil, the distillate is subjected to an oil and water separation in a dispenser, and the hotpot bottom materials are prepared by mixing water vapor treated residues and the extracted and separated distillate oil, and packaging the mixture. The technology can fully extract the flavoring materials in the raw materials of the hotpots, so that the food can be tasty more quickly and the technology reduces the residual bottom materials of the hotpots after meal and is beneficial for reducing the production costs.

Description

technical field [0001] The invention relates to the technical field of hot pot bottom material processing, in particular to a full-effect extraction and production process of hot pot bottom material. 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 bottom materials...

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.