Peppercorn flavor hotpot condiment and preparation method thereof

A hot pot bottom material and pepper-flavored technology, which is applied in food science and other fields, can solve problems such as single taste, and achieve the effects of improving nutrition, promoting food digestion, and enhancing human immunity

Inactive Publication Date: 2017-10-13
贞丰县老奶八宝食品工坊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Nowadays, with the continuous improvement of hot pot bottom material technology, there are more and more types of hot pot bottom material, and most of the hot pot bottom materials sold in the market are spicy hot pot bottom materials. Therefore, the present invention has passed long-term tests and researches , developed a kind of hot pot bottom material mainly with pepper flavor, which made up for the problem of single taste of hot pot bottom material in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Recipe: 80kg butter, 10kg prickly ash, 10kg pepper, 2kg ginger, 1kg star anise, 1kg fennel, 5kg salt, 1kg garlic, 10kg rapeseed oil, 2kg sucrose, 1kg auxiliary material;

[0026] Preparation method: (1) Pour butter into an oil pan, heat to 170°C, add Chinese prickly ash, chili, ginger, star anise, fennel, ginger and garlic, fry for 1 minute, remove the ingredients from the oil pan, Lower the oil temperature to 80°C and put it in again, and continue frying for 20 minutes;

[0027] (2) Add salt, sucrose and auxiliary materials to the rapeseed oil, and fry at a temperature of 70°C for 10 minutes;

[0028] (3) Evenly mix the raw materials obtained in step (1) and step (2), fry at a temperature of 110° C. for 3 minutes, cool and pack the obtained product.

[0029] The auxiliary materials include 200g barley, 100g jujube, 200g orange peel, 100g cinnamon bark, 100g mulberry leaf, 100g red bean, 100g pagoda flower, and 100g lily leaf.

[0030] The raw materials of the Zanthox...

Embodiment 2

[0038] Recipe: 100kg of butter, 15kg of Chinese prickly ash, 15kg of pepper, 5kg of ginger, 3kg of star anise, 3kg of fennel, 10kg of salt, 3kg of garlic, 15kg of rapeseed oil, 4kg of sucrose, and 5kg of auxiliary materials;

[0039] Preparation method: (1) Pour butter into oil pan, heat to 180°C, add Chinese prickly ash, chilli, ginger, star anise, fennel, ginger and garlic, fry for 3 minutes, remove the ingredients from the oil pan, Lower the oil temperature to 90°C and put it in again, and continue frying for 25 minutes;

[0040] (2) Add salt, sucrose and auxiliary materials to the rapeseed oil, and fry at a temperature of 90°C for 15 minutes;

[0041] (3) Evenly mix the raw materials obtained in step (1) and step (2), fry at a temperature of 120° C. for 5 minutes, cool and pack the obtained product.

[0042] The auxiliary materials include 800 parts of coix seed, 400 g of jujube, 1000 g of orange peel, 600 g of cinnamon bark, 800 g of mulberry leaves, 600 g of red bean, 5...

Embodiment 3

[0051] Recipe: 90kg butter, 15kg prickly ash, 12kg pepper, 4kg ginger, 2kg star anise, 2kg fennel, 9kg salt, 3kg garlic, 13kg rapeseed oil, 3kg sucrose, 3kg auxiliary materials;

[0052] Preparation method: (1) Pour the butter into the oil pan, heat to 170-180°C, add the Chinese prickly ash, chili, ginger, star anise, fennel, ginger and garlic, stir-fry for 2 minutes, remove the ingredients in the oil pan Take it out, lower the oil temperature to 85°C and put it in again, and continue frying for 22 minutes;

[0053] (2) Add salt, sucrose and auxiliary materials to the rapeseed oil, and fry at a temperature of 85°C for 13 minutes;

[0054] (3) Evenly mix the raw materials obtained in step (1) and step (2), fry at a temperature of 115° C. for 5 minutes, cool and pack the obtained product.

[0055] The auxiliary materials include 500g barley, 400g jujube, 300g orange peel, 600g cinnamon, 500g mulberry leaves, 300g red bean, 200g pagoda flower, and 200g lily leaf.

[0056] The raw...

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PUM

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Abstract

The invention belongs to the technical field of food, and particularly relates to a peppercorn flavor hotpot condiment and a preparation method thereof. Tallow, peppercorn, peppers, ginger, star anise, fennel, salt, garlic, rapeseed oil, cane sugar and auxiliary materials serve as raw materials and are prepared into the pepper flavor type hotpot condiment. The fragrance of the peppercorn is effectively blended into the hotpot condiment, and the taste of the hotpot condiment is improved; the hotpot condiment is moderately spicy, unique in taste and popular with the public.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a chili-flavored hot pot base material and a preparation method thereof. Background technique [0002] Hot pot is deeply favored by Chinese consumers for its spicy, delicious and rich flavor. With the vigorous development of hot pot catering industry in recent years, the hot pot base industry in my country has developed very rapidly. The quality and product flavor have also been greatly improved and improved. At present, the output value of my country's hot pot base industry has reached several billion yuan. For the hot pot industry with a good development momentum, how to further enrich the source of raw materials and improve frying technology has become The only way to transform and upgrade the hot pot industry in the future. [0003] Nowadays, with the continuous improvement of hot pot bottom material technology, there are more and more types of hot pot bottom material, and most o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/14
CPCA23L27/00A23L27/14
Inventor 张剑
Owner 贞丰县老奶八宝食品工坊
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