Hotpot condiment capable of effectively preventing grease oxidation and preparation method thereof

A technology for hot pot base material and oil oxidation, which is applied in the direction of food ingredients as antioxidants, bacteria used in food preparation, and the function of food ingredients. It can solve problems such as oxidation and rancidity, prevent oxidation, reduce acid value, and prolong The effect of shelf life

Active Publication Date: 2017-12-22
宁夏红山河食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned disclosed patent is only a simple replacement of grease, and also does not fundamentally solve

Method used

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  • Hotpot condiment capable of effectively preventing grease oxidation and preparation method thereof
  • Hotpot condiment capable of effectively preventing grease oxidation and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] A hot pot bottom material that effectively prevents oil oxidation, mainly prepared from the following raw materials in parts by weight: 33 parts of butter, 27 parts of bean paste, 11 parts of tempeh, 11 parts of basic sauce, 8 parts of rapeseed oil, and 8 parts of Chaotian pepper , 8 parts of ginger, 7 parts of seasoning sauce, 5 parts of sugar, 4 parts of peppercorns, 4 parts of salt, 2 parts of garlic, 2 parts of monosodium glutamate, 0.4 parts of spices, 0.3 parts of compound enzyme, 0.3 parts of I+G, 0.08 parts of scallops share;

[0060] The butter is crude butter extracted from cows slaughtered in accordance with halal slaughter standards, and is refined into butter meeting the requirements of the food industry through hydration, alkali refining, decolorization, deodorization and other treatments.

[0061] The preparation method of the basic sauce comprises the following steps: take a 4cm×4cm×1cm beef block, wash it, marinate it in 35% honey solution for 4 minutes, ...

Embodiment 2

[0084] A hot pot bottom material that effectively prevents oil oxidation, mainly prepared from the following raw materials in parts by weight: 32 parts of butter, 26 parts of bean paste, 10 parts of tempeh, 10 parts of basic sauce, 7 parts of rapeseed oil, and 7 parts of Chaotian pepper , 7 parts of ginger, 6 parts of seasoning sauce, 4.5 parts of sugar, 3.5 parts of peppercorns, 3.5 parts of salt, 1.5 parts of garlic, 1.5 parts of monosodium glutamate, 0.35 parts of spices, 0.25 parts of compound enzyme, 0.25 parts of I+G, 0.07 parts of scallops share;

[0085] The butter is crude butter extracted from cows slaughtered in accordance with halal slaughter standards, and is refined into butter meeting the requirements of the food industry through hydration, alkali refining, decolorization, deodorization and other treatments.

[0086] The preparation method of the basic sauce comprises the following steps: take a 4cm×4cm×1cm beef block, wash it, marinate it in 30% honey solution ...

Embodiment 3

[0109] A hot pot bottom material that effectively prevents oil oxidation, mainly prepared from the following raw materials in parts by weight: 34 parts of butter, 28 parts of bean paste, 12 parts of tempeh, 12 parts of basic sauce, 9 parts of rapeseed oil, and 9 parts of Chaotian pepper , 9 parts of ginger, 8 parts of seasoning sauce, 5.5 parts of sugar, 4.5 parts of peppercorns, 4.5 parts of salt, 2.5 parts of garlic, 2.5 parts of monosodium glutamate, 0.45 parts of spices, 0.35 parts of compound enzyme, 0.35 parts of I+G, 00.09 parts of scallops share;

[0110] The butter is crude butter extracted from cows slaughtered in accordance with halal slaughter standards, and is refined into butter meeting the requirements of the food industry through hydration, alkali refining, decolorization, deodorization and other treatments.

[0111] The preparation method of the basic sauce includes the following steps: take a 4cm×4cm×1cm beef block, wash it, marinate it in 40% honey solution ...

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Abstract

The invention discloses a hotpot condiment capable of effectively preventing grease oxidation. The hotpot condiment capable of effectively preventing grease oxidation is not added with any spice essence, antioxidant and preservative, and is heavy in barbecue flavor, obvious in beef flavor, strong in oxidation resistance, and low in peroxide value and acid value, and the quality guarantee period is as along as 15-18 months. Especially, due to the scientific compounding of the bechamel, not only can the taste and flavor of hotpot be improved, and can the oxidation resistance, bacterial inhibition and pharmaclogical property of the hotpot condiment be enhanced, but also comprehensive flavor substances of food materials in a barbecue state are collected, so that the hotpot condiment has heavy and attractive distinctive barbecue flavor, and organic fusion of barbecue flavor and the hotpot condiment is initiated; meanwhile, by virtue of scientific compounding of a base sauce and compound enzyme, while special flavor of beef is obtained, the cholesterol content of the hotpot condiment is reduced, and a new functional substance cholest-4olefine-3ketone is generated, so that the possibility that cholesterol generates carcinogens at a high temperature is completely eradicated, and therefore, a new shortcut for preparing a hotpot condiment with functional distinctive flavor is explored.

Description

technical field [0001] The invention relates to a hot pot bottom material, in particular to a hot pot bottom material which can effectively prevent oil oxidation and a preparation method thereof. Background technique [0002] The quality of hot pot depends on the formula of the hot pot base material, that is, the seasoning. Due to the vast territory of our country and the differences in climate, customs and other aspects of various places, there have been hot pot base materials with different flavors. The hot pot base is a new type of seasoning product produced on an industrial scale with a variety of seasonings as raw materials, with a special flavor design and a certain formula. Although there are many types of hot pot bottom ingredients with different flavors, no matter which type they have, they have a common feature of extremely high oil content. Due to the uneven technical level of various enterprises, the production safety and product quality of hot pot bottom ingredi...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L33/105A23L29/00A23L27/60A23L29/30A23L3/3472
CPCA23L3/3472A23L27/00A23L27/60A23L29/015A23L29/035A23L29/045A23L29/055A23L29/06A23L29/30A23L33/105A23V2002/00A23V2400/169A23V2200/02A23V2200/10A23V2200/15A23V2200/14A23V2200/3262A23V2200/326A23V2200/332A23V2200/32A23V2250/0616A23V2250/21A23V2250/212A23V2250/218A23V2250/511A23V2250/7044A23V2300/14
Inventor 王占河杨正苍张瑞华马学云刘立方袁鹏周世平
Owner 宁夏红山河食品股份有限公司
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