Beef and mutton chafing dish bottom material and production technology thereof

A technology for hot pot base material and beef and mutton, which is applied in the field of food processing, can solve the problems of strange taste, influence the taste of hot pot, poor control of the heat of the hot pot base material, etc., and achieve the effect of unique flavor

Inactive Publication Date: 2017-06-27
SICHUAN ZIGONG BAIWEIZHAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, if you choose low-priced butter, the taste of the fried hot pot base will be very different. This kind of taste is not fragrant, there are various strange smells, and it is easy to foam when cooking, etc.
If the ratio of spices is not good, it will affect the taste of hot pot and the aroma will not be correct
If the heat of the hot pot base is not well controlled, the aroma of the hot pot base will be bad and not easy to emit.

Method used

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  • Beef and mutton chafing dish bottom material and production technology thereof
  • Beef and mutton chafing dish bottom material and production technology thereof
  • Beef and mutton chafing dish bottom material and production technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] In the embodiment of the present invention, a beef and mutton hot pot bottom material is made of the following raw materials in terms of parts by mass: 30g of butter, 8g of soybean oil, 6g of bullet pepper, 8g of millet pepper, 2g of ginger, and 1g of garlic. 7g salt, 1g white sugar, 70g bean paste, 0.3g pepper, 2g tempeh, 2g soy sauce, 4g diced mushroom, 0.6g wolfberry, 1 red date, 0.4g lotus seeds, 0.8g hot pot spice, 0.08g lemongrass, 2g monosodium glutamate, Liquor 1.0g, gardenia powder 0.15g, cumin 0.15g, 5'-flavored nucleotide disodium 0.10g, potassium sorbate; the amount of potassium sorbate added is based on sorbic acid 0.04g; Doubanjiang is processed according to the mass ratio of watercress and pepper of 2:8. In terms of parts by mass, the hot pot spice is made of the following raw materials: 8 grams of cumin, 8 grams of cardamom, 8 grams of cinnamon, 8 grams of star anise, 7 grams of fragrant fruit, 7 grams of grass fruit, 7 grams of coriander seeds, and 7 gr...

Embodiment 2

[0029] In the embodiment of the present invention, a beef and mutton hot pot bottom material is made of the following raw materials in terms of parts by mass: 50g of butter, 12g of soybean oil, 10g of bullet pepper, 12g of millet pepper, 4g of ginger, and 3g of garlic, eaten 11g salt, 3g white sugar, 110g bean paste, 0.5g pepper, 4g tempeh, 4g soy sauce, 6g diced mushrooms, 1.0g wolfberry, 3 red dates, 0.6g lotus seeds, 1.2g hot pot spices, 0.12g lemongrass, 4g monosodium glutamate, Liquor 2.0g, gardenia powder 0.25g, cumin 0.25g, 5'-flavored nucleotide disodium 0.20g, potassium sorbate; wherein the amount of potassium sorbate added is based on sorbic acid 0.06g; Doubanjiang is processed according to the mass ratio of watercress and pepper of 2:8. In terms of parts by mass, the hot pot spice is made of the following raw materials: 8 grams of cumin, 8 grams of cardamom, 8 grams of cinnamon, 8 grams of star anise, 7 grams of fragrant fruit, 7 grams of grass fruit, 7 grams of cor...

Embodiment 3

[0031] In the embodiment of the present invention, a beef and mutton hot pot bottom material is made of the following raw materials in terms of parts by mass: 30g of butter, 12g of soybean oil, 6g of bullet pepper, 12g of millet pepper, 2g of ginger, and 3g of garlic. 7g salt, 3g white sugar, 70g bean paste, 0.5g pepper, 2g tempeh, 2g soy sauce, 4g diced mushroom, 1.0g wolfberry, 1 red date, 0.6g lotus seed, 0.8g hot pot spice, 0.12g lemongrass, 2g monosodium glutamate, Liquor 2.0g, gardenia powder 0.15g, cumin 0.25g, 5'-flavored nucleotide disodium 0.10g, potassium sorbate; wherein the amount of potassium sorbate added is based on sorbic acid 0.06g; Doubanjiang is processed according to the mass ratio of watercress and pepper of 2:8. In terms of parts by mass, the hot pot spice is made of the following raw materials: 8 grams of cumin, 8 grams of cardamom, 8 grams of cinnamon, 8 grams of star anise, 7 grams of fragrant fruit, 7 grams of grass fruit, 7 grams of coriander seeds,...

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PUM

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Abstract

The invention discloses a beef and mutton chafing dish bottom material and a production technology thereof. The bottom material is prepared from the following raw materials of butter, soybean oil, dry red peppers, capsicum frutescens, fresh ginger, garlic, edible salt, white granulated sugar, a thick broad-bean sauce, Chinese prickly ash, fermented soya beans, a soy sauce, diced mushrooms, Chinese wolfberry fruits, red jujubes, lotus seeds, chafing dish spices, cymbopogon citratus, monosodium glutamate, Baijiu, fructus gardeniae powder, fennel fruits, disodium 5'-ribonucleotide and potassium sorbate. The raw materials and auxiliary materials selected for the beef and mutton chafing dish bottom material are different in nutrient values, and have the advantages of being rich in oil fragrance, spicy, fresh and delicious, capable of nourishing and strengthening bodies, expelling cold and dampness, stimulating the appetite and promoting digestion, and being unique in flavor. When the beef and mutton chafing dish bottom material is eaten, the efficacy of enhancing fragrance, enhancing hot taste, increasing color, removing fishy smell, removing grease, and promoting appetite can be achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a beef and mutton hot pot base material and a production process thereof. Background technique [0002] With the improvement of people's consumption level, the requirements for delicious food are also getting higher and higher. Hot pot is accepted and loved by more and more consumers because of its convenient and popular characteristics. At present, there are bone soup bases, fish soup bases, chicken soup bases, etc. that appear in hot pot restaurants. There are also some hot pot base materials specially aimed at women, such as pigeon soup base, which has the effect of nourishing yin. [0003] The way of existing chafing dish bottom material is a lot, but basically the same. The key to the taste of the hot pot base lies in the selection of ingredients, the ratio of spices, and the mastery of the heat. For example, if you choose low-priced butter, the taste of the fried...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 甘丘平
Owner SICHUAN ZIGONG BAIWEIZHAI FOOD
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