Old northeast sauerkraut flavored hotpot condiment and processing method thereof
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A hot pot bottom material and sauerkraut technology, which is applied in the field of condiment food processing, can solve the problems of lack of halal products, lack of nutrition, simple process, etc., and achieve the effect of good taste, rich nutrition and pleasant smell
Inactive Publication Date: 2017-05-31
NORTHWEST UNIVERSITY FOR NATIONALITIES
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[0005] The purpose of the present invention is to solve the technical problems of existing commercially available chafing dish bottom materials such as simple process, lack of nutrition, single taste, and lack of halal products, and provide a kind of old Northeast sauerkraut-flavored chafing dish bottom material and its processing method. The role of digestion and absorption
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preparation example Construction
[0024] An old Northeast sauerkraut-flavored hot pot base material and a preparation method thereof, comprising the following steps:
[0025] A. Heat the butter to boiling, add green onions, ginger, garlic, millet pepper, and bean paste to the hot oil in sequence, and stir-fry until the aroma is released;
[0026] B. Add bone broth and old Northeast sauerkraut, stir-fry for 2-3 minutes;
[0027] C. Add rock sugar, star anise, cumin, cinnamon and monosodium glutamate, stir fry until the rock sugar melts and the fragrance overflows;
[0028] D. Evaporate on high heat to collect the juice, and place it to cool for later use.
[0029] The old Northeast sauerkraut is selected from the season's Chinese cabbage, remove the outer layer of the Chinese cabbage, put it in the pickle tank, fill the space in the tank, fill it with cold boiled water, add salt, and press it with heavy objects to prevent the cabbage from floating and exposed Put it on the water surface and marinate it at 10~...
Embodiment 1
[0035] An old Northeast sauerkraut-flavored hot pot base material, prepared from the following raw materials in parts by weight: 40 parts of butter, 10 parts of millet pepper, 0.1 part of ginger, 0.1 part of garlic, 1 part of bean paste, 40 parts of bone broth, Northeast sauerkraut 50 parts, rock sugar 0.1 part, monosodium glutamate 0.1 part, cumin 0.005 part, star anise 0.01 part, cinnamon bark 0.01 part, pepper 0.1 part, beef bone oil 2 parts, vegetable oil 1 part, chili oil 0.5 part.
Embodiment 2
[0037] An old Northeast sauerkraut-flavored hot pot base material, prepared from the following raw materials in parts by weight: 70 parts of butter, 25 parts of millet pepper, 0.3 parts of ginger, 0.3 parts of garlic, 3 parts of bean paste, 70 parts of bone broth, old Northeast sauerkraut 125 parts, rock sugar 0.2 parts, monosodium glutamate 0.4 parts, cumin 0.01 parts, star anise 0.05 parts, cinnamon bark 0.03 parts, pepper 0.3 parts, beef bone oil 3 parts, vegetable oil 3 parts, chili oil 1 part.
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Abstract
The invention relates to the technical field of condiment food processing, and particularly relates to an old northeast sauerkraut flavored hotpot condiment and a processing method thereof. The old northeast sauerkraut flavored hotpot condiment is prepared from the following raw materials in parts by weight: beef tallow, capsicum frutescens, ginger, garlic, thick broad-bean sauce, bone soup, old northeast sauerkraut, rock candies, monosodium glutamate, foeniculi fructus, star anise, cinnamon, sichuanese peppercorn, neatsfoot stock, plant oil and chili oil. Yak bones are rich in nutrition, and contain various nutrient substances required by human bodies, wherein 80% of nutrient substances are proteins constituting collagenous fibers. When the old northeast sauerkraut flavored hotpot condiment is added according to a certain proportion, the taste is rich and double experiences of people on smell and taste are met. According to the old northeast sauerkraut flavored hotpot condiment and the processing method thereof, which are disclosed by the invention, the concentrated yak bone soup is as the basis and is assisted by the old northeast sauerkraut to be boiled, a unique Muslim hotpot condiment flavor is developed out by a new process, and the hotpot condiment which is rich in nutrition, pleasant in smell and excellent in taste and has effects of promoting appetite, strengthening spleen, beautifying and maintaining health is obtained. Meanwhile, one new process is also provided for merchants, and a new choice is provided for customers.
Description
technical field [0001] The invention relates to the technical field of condiment food processing, in particular to an old Northeast sauerkraut-flavored hot pot base and a processing method thereof. Background technique [0002] Northeast sauerkraut is one of the three major pickled vegetables in the world. It is rich in vitamin A, B family, C, etc. and various minerals. It is a safe and nutritious vegetable fermented product. Northeast sauerkraut fermentation is a process in which Lactobacillus decomposes sugars in cabbage to produce an organic acid-lactic acid. After being absorbed by the human body, lactic acid can stimulate the digestive glands to secrete digestive juice to help digestion and increase appetite. It can also inhibit the reproduction of spoilage bacteria in the large intestine, reduce the production of toxins, and effectively improve the intestinal microecology. At the same time, the nutrients contained in the cabbage are not easy to lose when they turn sou...
Claims
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Application Information
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