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Processing technology of dreg-free hotpot condiment

A technology of hot pot bottom material and processing technology, which is applied in the field of food processing, can solve the problem of hot pot bottom material containing slag, achieve the effects of less filtration, obvious processing efficiency, and reduced usage

Active Publication Date: 2017-05-10
重庆汤嫂食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention intends to provide a processing technology of slag-free chafing dish bottom material to solve the problem of slag in existing chafing dish bottom material

Method used

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  • Processing technology of dreg-free hotpot condiment
  • Processing technology of dreg-free hotpot condiment

Examples

Experimental program
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Effect test

Embodiment 1

[0023] Embodiment 1: a kind of processing technology of slag-free chafing dish bottom material adopts following processing steps:

[0024] A. Take butter, chili pepper and Zanthoxylum bungeanum with a ratio of parts by mass of 10:3:2, rinse the chili pepper and Zanthoxylum bungeanum with water for 2 minutes, remove and filter dry, heat the butter to 90°C to melt, and drain the dried chili pepper Add the pepper and pepper to the butter and fry for 15 minutes. After frying, filter the pepper and pepper to get the main cooking oil;

[0025] B. Soak Kaempferia, Poria, Yam, Angelica dahurica, Tsao Guo, Luo Han Guo, Bai Kou, Gardenia, Amomum granules, and Algal ginger in water for 10 minutes, then soak in white wine for 5 minutes, filter and dry with butter and soybean oil Fry the mixed oil for 5 minutes, the frying temperature is 60°C, the mass ratio of butter and soybean oil is 2:5, then add water and cook for 30 minutes, the volume ratio of water and mixed oil is 1:1.5, filter ou...

Embodiment 2

[0031] Example 2. The difference between this example and Example 1 is that a 30-mesh cage filter 1 is used. In step A, the chili and Chinese prickly ash are fried and boiled in 100°C butter for 20 minutes; in step B, the spices are soaked in water Then soak in white wine for 8 minutes, then stir-fry with mixed oil for 10 minutes at 80°C, then add water and boil for 50 minutes; in step C, stir-fry spices for 20 minutes, stir-fry at 80°C, add water and boil for 50 minutes minute; in Step E, heat to 180°C and then keep it warm for 10 minutes; in Step F, let stand at 10°C.

Embodiment 3

[0032] Example 3. The only difference between this example and Example 1 is that a 24-mesh cage filter 1 is used. In step A, peppers and Chinese prickly ash are fried in butter at 95°C for 18 minutes; in step B, spices are soaked in water Then soak in white wine for 7 minutes, then stir-fry with mixed oil for 8 minutes at a temperature of 70°C, then add water to boil for 40 minutes; in step C, stir-fry spices for 18 minutes at a temperature of 70°C, add water to boil for 40 minutes Minutes; heat to 150°C in Step E and keep warm for 9 minutes, and stand at 8°C in Step F.

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Abstract

The invention belongs to the field of food processing, and discloses a processing technology of a dreg-free hotpot condiment. According to the processing technology, chili and Sichuan pepper are fried with animal oil, and a main material oil is obtained via filtering; animal oil and plant oil are mixed for frying of rhizoma kaempferiae, poria cocos, Chinese yam, radix angelicae, fructus tsaoko, momordica grosvenori, amomum cardamomum, fructus gardenia, fructus amomi, and rhizome alpiniae officinarum, an obtained mixture is decocted with water, and spice dreg is removed via filtering so as to obtain a first auxiliary material oil; animal oil and plant oil are mixed for frying of cassia bark, star anise, myrcia, fennel, cinnamon skin, lemongrass, cumin particle, fructus piperis longi, rhizoma chuanxiong, parsley seed, and liquorice, an obtained mixed material is decocted with water, dreg is removed via filtering so as to obtain a second auxiliary material oil; sesame oil and lindera glauca oil are mixed so as to obtain a third auxiliary material oil; the main material oil, the first auxiliary material oil, the second auxiliary material oil, and the third auxiliary material oil are mixed at a mass ratio of 10:7:6:1 so as to obtain the dreg-free hotpot condiment. The processing technology is capable of maintaining the flavor of the spices, relatively excellent local flavor is achieved, dreg content is low, dreg-free degree is high, animal oil content is low, and the dreg-free hotpot condiment is good for health.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing technology for a slag-free chafing dish bottom material. Background technique [0002] The traditional hot pot bottom material is boiled with animal and vegetable oil, chili, Chinese prickly ash, spices, etc. for later use. The old oil of the hot pot base refers to the special raw material for Chongqing red soup old hot pot. It is the oil extracted from the oil that has been scalded with various vegetables after removing all the impurities and slag from the bottom of the pot after eating, and then drying the water in it. Because some aroma substances are concentrated in the oil, it will become more concentrated every time it is heated, making people feel that the more it is boiled, the more fragrant it will be. The meat cooked with it is smooth, tender and very refreshing. However, from a scientific point of view, repeated heating and repeated use will lead to rancid...

Claims

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Application Information

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IPC IPC(8): A23L27/00
Inventor 刘元东
Owner 重庆汤嫂食品有限公司
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