Hotpot condiment and method for processing same

Abstract

The invention discloses hotpot condiment and a method for processing the same. The hotpot condiment and the method have the advantages that spice and vegetable food ingredients are proportionally classified and then are processed by the aid of a series of treatment technologies including pressure heating, crushing, centrifugal separation, freeze drying, mixed adsorption, filtering and collagen enzymatic hydrolysis liquid adding and the like, special water containing structures in plants and vegetables in the ingredients are utilized, accordingly, oil, spice, condiment and other nutritional components can be stored, effects of clearing heat and moistening intestines can be effectively realized after people eat the hotpot condiment, the problems of internal heat, intestine dryness and increase of blood pressures and blood lipid due to hotpot can be solved to a certain extent in a neutralizing manner, taste of the hotpot condiment can be enriched, the hotpot condiment is convenient to absorb, contains different types of essential and non-essential amino acid and is high in nutrient content, cell growth can be promoted, and scale caused in hotpot eating procedures can be repaired; high-temperature boiling can be omitted, scorching and generation of carcinogens at the high temperatures can be completely eradicated, filtering, mixing and packaging are ultimately carried out, accordingly, excessive oil can be prevented, and the hotpot condiment can be slowly released in cooking procedures.

Description

technical field [0001] The invention relates to a hot pot bottom material with special taste and function and a processing method thereof, especially a special processing method for special ingredients therein. Background technique [0002] Hot pot is a kind of ready-to-eat cuisine that cooks food by heating soup with a base. The hot pot base is an indispensable element in the hot pot. The traditional base is usually made of plant spices and seasonings such as oil and salt. The bottom material is added to the water as the bottom soup for cooking. The traditional hot pot bottom material requires long-term high-temperature frying and boiling, such as the cooking of red oil in traditional Sichuan-Chongqing hot pot, and the intense high-temperature oxidation causes the oil to overheat. , produce a large amount of polymers harmful to the human body, and cause coking of the boiled ingredients. At the same time, the rise in temperature will lead to an increase in the rancidity and ...

AI Technical Summary

Problems solved by technology

[0002] Hot pot is a kind of ready-to-eat cuisine that cooks food by heating soup with a base. The hot pot base is an indispensable element in the hot pot. The traditional base is usually made of plant spices and seasonings such as oil and salt. The bottom material is added to the water as the bottom soup for cooking. The traditional hot pot bottom material requires long-term high-temperature frying and boiling, such as the cooking of red oil in traditional Sichuan-Chongqing hot pot, and the intense high-temperature oxidation causes the oil to overheat. , produce a large amount of polymers harmful to the human body, and cause coking of the boiled ingredients. At the same time, the rise in temperature will lead to an increase in the rancidity and oxidation speed of the oil. In the subsequent eating process, it still needs to be heated and cooked, which will affect the hot pot. The final taste becomes worse; in addition, strong taste and spicy are the signs. Due to the need to use a large amount of animal oil, chili, and pepper, the hot pot is greasy and smelly, which is easy to stimulate the stomach and cause gastrointestinal discomfort for the eater, and cause ulcers in the oral cavity and esophageal mucosa , Excessive oil intake cannot be eliminated in time, which will lead to accumulation of skin oil and skin discomfort; in order to ensure sufficient taste during the long-term cooking process, traditional hot pot bottom materials must use a large number of ingredients and seasoning additives, so that the 15th Chinese medicine contains too much Synthetic additives cannot be guaranteed to be pure natural and harmless, and usually need to be packaged separately from the powder and vegetable ingredients. In addition, the boiled oil is packaged as an oil package. The packaging is cumbersome, and the meat food will release oil during the hot pot itself, causing Hot pot is delicious and healthy