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Yellow-soup hotpot condiment and preparation method thereof

A technology for hot pot base material and yellow soup, which is applied to the field of yellow soup hot pot base material and its preparation, can solve the problems of dim color of the hot pot base material, influence on human health, easy to get angry, etc., achieves bright color and luster, resists gastrointestinal infection, and has strong appetite. Effect

Inactive Publication Date: 2017-06-23
SICHUAN WUDOUMI FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the above-mentioned deficiencies in the prior art, the present invention provides a yellow soup hot pot bottom material and its preparation method, which can effectively solve the dark color of the hot pot bottom material in the prior art, and the addition of a large amount of food additives will affect human health And after eating, it is easy to get angry and hot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A yellow soup hot pot bottom material, comprising the following components in parts by weight: 120 parts of butter, 80 parts of salad oil, 30 parts of vegetable oil, 20 parts of chicken oil, 20 parts of new-generation dried chili, 20 parts of soaked Vitex twigs, and soaked red millet 20 parts of spicy, 10 parts of shallots, 10 parts of coriander, 12 parts of garlic, 12 parts of ginger, 10 parts of onion, 5 parts of spices and 10 parts of white wine.

[0026] Among them, the soaked vitex is prepared by the following method: submerge the washed vitex with salt water, seal and pickle, control the salinity to 8, and the acidity to 3.5.

[0027] The red millet pepper is prepared by the following method: the washed red millet pepper is submerged in salt water, sealed and marinated so that the salinity is 8 degrees Baume and the acidity is 3.5.

[0028] Acidity here is the pH after pickling.

[0029] The preparation method of above-mentioned yellow soup chafing dish bottom ma...

Embodiment 2

[0035] A yellow soup hot pot bottom material, comprising the following components in parts by weight: 130 parts of butter, 90 parts of salad oil, 40 parts of vegetable oil, 30 parts of chicken oil, 25 parts of new-generation dried chili, 25 parts of soaked Vitex twigs, and soaked red millet 25 parts of spicy, 15 parts of shallots, 15 parts of parsley, 15 parts of garlic, 15 parts of ginger, 12 parts of onions, 10 parts of spices and 15 parts of white wine.

[0036] Among them, the soaked vitex is prepared by the following method: submerge the washed vitex with salt water, seal and pickle, control the salinity to 10, and the acidity to 4.

[0037] The red millet pepper is prepared by the following method: the washed red millet pepper is submerged in salt water, sealed and marinated so that the salinity is 10 degrees Baume and the acidity is 4.

[0038] Acidity here is the pH after pickling.

[0039] The preparation method of above-mentioned yellow soup chafing dish bottom mate...

Embodiment 3

[0045]A yellow soup hot pot bottom material, comprising the following components in parts by weight: 123 parts of butter, 82 parts of salad oil, 34 parts of vegetable oil, 22 parts of chicken oil, 21 parts of new-generation dried chili, 21 parts of soaked Vitex twigs, and soaked red millet 21 parts of spicy, 12 parts of shallots, 12 parts of coriander, 13 parts of garlic, 13 parts of ginger, 11 parts of onion, 6 parts of spices and 12 parts of white wine.

[0046] Among them, the soaked vitex is prepared by the following method: submerge the washed vitex with salt water, seal and pickle, control the salinity to 9, and the acidity to 3.5.

[0047] The red millet pepper is prepared by the following method: the washed red millet pepper is submerged in salt water, sealed and marinated so that the salinity is 8 degrees Baume and the acidity is 4.

[0048] Acidity here is the pH after pickling.

[0049] The preparation method of above-mentioned yellow soup chafing dish bottom mater...

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Abstract

The invention discloses a yellow-soup hotpot condiment and a preparation method of the hotpot condiment. The yellow-soup hotpot condiment comprises the following components in parts by weight: 120-130 parts of beef tallow, 80-90 parts of salad oil, 30-40 parts of rape oil, 20-30 parts of chicken fat, 20-25 parts of new-generation chili, 20-25 parts of pickled hot pepper, 20-25 parts of pickled upturned chili, 10-15 parts of shallot, 10-15 parts of caraway, 12-15 parts of garlic, 12-15 parts of old ginger, 10-12 parts of onion, 5-10 parts of spice and 10-15 parts of Baijiu. The hotpot condiment is reasonably and scientifically prepared, is simple in preparation method, and has no abundant food additives; after a dish is boiled with the hotpot condiment, a color of the dish is bright, inflammation is not caused after eating, and an oral cavity, intestines and a stomach have no discomfort; and the hotpot condiment is suitable for people of all ages and both sexes at all seasons.

Description

technical field [0001] The invention belongs to the technical field of hot pot bottom material, and in particular relates to a yellow soup hot pot bottom material and a preparation method thereof. Background technique [0002] Hot pot is convenient to eat, has a long history in China, and is a popular way of dining for many consumers. As we all know, the quality and taste of hot pot mainly depends on the quality and taste of hot pot base. my country has a vast territory, and there are differences in the tastes that people from all over the country like. Therefore, hot pot bottom materials of different tastes have appeared on the market. With the continuous improvement of people's quality of life, the requirements for hot pot bottom materials are getting higher and higher. While pursuing taste, they also pay more attention to health requirements. However, in the frying process of the existing hot pot bottom material, due to improper materials, the color of the hot pot botto...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/14A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 王顺海
Owner SICHUAN WUDOUMI FOOD DEV
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