Spicy non-slag hotpot oil with sauce aroma and preparation method thereof
A technology of hot pot oil and spicy, which is applied in the field of sauce-flavored, spicy and residue-free hot pot oil and its preparation. It can solve the problems that the spices have not been pretreated, the flavor of the spices cannot be fully revealed, and the frying temperature is low, so as to increase the frying stability. , high antioxidant stability, soft taste effect
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[0027] Example 1
[0028] A sauce-flavored spicy hot pot oil made from the following parts by weight: 3400 parts of soybean oil, 110 parts of palm oil, 190 parts of butter, 965 parts of rapeseed oil, 240 parts of green onions, 240 parts of ginger, and onions 25 parts, 45 parts parsley, 70 parts garlic, 3 parts rock sugar, 12 parts cumin, 15 parts cinnamon, 18 parts star anise, 18 parts cumin, 7 parts cloves, 9 parts black pepper, 9 parts Angelica root, 8 parts Chinese pepper , Soaked ginger 240 parts, Erjingtiao pepper 210 parts, New generation pepper 240 parts, Indian pepper 110 parts, Bean paste 190 parts, tempeh 25 parts, Nutmeg 5 parts, Xiangguo 12 parts, Grass fruit 6 parts, Salt 65 parts , 35 parts white sugar, 65 parts monosodium glutamate, 75 parts chicken essence, 145 parts concentrated pork bone soup and 45 parts white wine.
[0029] A method for preparing sauce-flavored spicy hot pot oil without residue, including the following steps:
[0030] (1) Mix cumin, cinnamon, st...
Example Embodiment
[0034] Example 2
[0035] A sauce-flavored spicy hot pot oil made from the following parts by weight: 3450 parts of soybean oil, 105 parts of palm oil, 195 parts of butter, 960 parts of rapeseed oil, 245 parts of green onions, 245 parts of ginger, and onions 22 parts, 48 parts parsley, 68 parts garlic, 4 parts rock sugar, 13 parts cumin, 14 parts cinnamon, 19 parts star anise, 17 parts cumin, 8 parts cloves, 10 parts black pepper, 8 parts Angelica root, 9 parts Chinese pepper , 245 pieces of soaked ginger, 208 pieces of Erjingtiao chili, 242 pieces of new generation chili, 105 pieces of Indian chili, 195 pieces of bean paste, 26 pieces of tempeh, 6 pieces of nutmeg, 11 pieces of fragrant fruit, 7 pieces of grass fruit, 68 pieces of salt , 36 parts white sugar, 62 parts monosodium glutamate, 76 parts chicken essence, 142 parts concentrated pork bone soup and 46 parts white wine.
[0036] A method for preparing sauce-flavored spicy hot pot oil without residue, including the follow...
Example Embodiment
[0041] Example 3
[0042] A spicy sauce-flavored hot pot oil made from the following parts by weight: 3480 parts of soybean oil, 100 parts of palm oil, 200 parts of butter, 960 parts of rapeseed oil, 248 parts of green onions, 248 parts of ginger, and onions 24 parts, 50 parts parsley, 65 parts garlic, 5 parts rock sugar, 14 parts cumin, 13 parts cinnamon, 20 parts star anise, 16 parts cumin, 8 parts cloves, 11 parts black pepper, 7 parts Angelica root, 10 parts Chinese pepper , 248 pieces of soaked ginger, 205 pieces of Erjingtiao chili, 245 pieces of new generation chili, 100 pieces of Indian chili, 200 pieces of bean paste, 28 pieces of tempeh, 7 pieces of nutmeg, 10 pieces of fragrant fruit, 7 pieces of grass fruit, 70 pieces of salt , 38 parts white sugar, 60 parts monosodium glutamate, 78 parts chicken essence, 40 parts concentrated pork bone soup and 48 parts white wine.
[0043] A method for preparing sauce-flavored spicy hot pot oil without residue, including the followin...
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