Hotpot oil extracted based on supercritical technique

Abstract

The invention discloses hotpot oil extracted based on a supercritical technique. The hotpot oil comprises beef tallow, plant oil, chili, bean sauce, ginger, garlic, a yeast extract, aginomoto, chicken essence, Chinese prickly ash, rice wine, fermented glutinous rice, fermented soya beans, rock candy and salt. The hotpot oil is made by frying the materials so as to obtain a dreg-containing base material, cooling the dreg-containing base material, filtering by using a horizontal spiral centrifuge till the oil content of separated material dregs is about 5%, and pouring out separated fried oil for later use; performing supercritical CO2 extraction for 1-2 hours on the separated material dregs so as to obtain supercritical extracted base material essence oil; adding the extracted base material essence oil into the fried oil, adding Chinese prickly ash oil produced by using a cold pressing process, and sufficiently mixing, thereby obtaining the hotpot oil. The hotpot oil has the advantages of being added into other hotpot base materials to improve the taste, and also added into Sichuan tasty oily stewed meal, food cooked with spicy and hot soup, braised food, fried food and the like to enrich the taste.

Description

technical field [0001] The invention relates to the technical field of hot pot base material processing, in particular to a hot pot oil extracted based on supercritical technology. 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 ove...

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