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Hotpot condiment and preparation method thereof

A technology of hot pot base material and base material, which is applied in the field of hot pot base material and its preparation, which can solve the problems of easy residual fragrance, difficult elimination, and unfavorable health, and achieve the effect of improving taste and easy production

Inactive Publication Date: 2018-03-06
上海巴实餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The use of various flavors makes the fragrance easy to remain on diners’ clothes and it is difficult to eliminate, and it is not conducive to health after continuous heating and eating in hot pot

Method used

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  • Hotpot condiment and preparation method thereof
  • Hotpot condiment and preparation method thereof
  • Hotpot condiment and preparation method thereof

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preparation example Construction

[0033] A preparation method for chafing dish bottom material, comprises the following steps:

[0034] (1) Base material treatment: heat the butter to 120-140°C, then add pepper, vine pepper, pepper, bean paste, chili, ginger, garlic, sprouts, white wine, distiller's grains, chicken essence, tempeh, rock sugar, cloves , cassia bark, ginkgo, cumin and star anise, then use slow fire to stir-fry, seal and stew after cease-fire, and obtain the base material after processing;

[0035] (2) Red oil processing: heating butter and salad oil to 120-140°C, adding the processed base material obtained in step (1), frying at a slow fire, sealing and stewing, and then obtaining the red oil part;

[0036] (3) Preliminary processing of broth: Boil pork bones, old chicken, Jinhua ham, scallops, chicken feet, pig feet, and pork keel in boiling water, remove the blood and set aside; sauté white peppercorns, shallots, and old ginger in oil until fragrant. Then add water and the raw materials after...

Embodiment 1

[0058] The preparation method of the chafing dish bottom material provided by the present embodiment comprises the following steps:

[0059] (1) Base material treatment: heat the butter to 140°C, then add 55g pepper, 45g rattan pepper, 40g pepper, 12g bean paste, 25g pepper, 12g ginger, 12g garlic, 60g bean sprouts, 12g white wine, 8g distiller’s grains , chicken essence 20g, tempeh 8g, rock sugar 8g, cloves 8g, cinnamon 35g, ginkgo 6g, cumin 20g and star anise 8g, then use slow fire to stir-fry for 6 hours, stop the fire and then seal and stew for 18 hours to get the processed bottom material;

[0060] (2) Red oil processing: heat 100g of butter and 1000g of salad oil to 140°C, add the processed bottom material obtained in step (1), stir-fry for 5 hours, seal and stew for 18 hours, and then obtain the red oil part;

[0061] (3) Preliminary processing of broth: remove 42 catties of pork bones, 3 old chickens, 2.5 catties of Jinhua ham, 180 g of scallops, 7 catties of chicken f...

Embodiment 2

[0066] The preparation method of the chafing dish bottom material provided by the present embodiment comprises the following steps:

[0067] (1) Base material treatment: heat the butter to 120°C, then add 35g pepper, 25g rattan pepper, 20g pepper, 8g bean paste, 20g pepper, 8g ginger, 4g garlic, 40g bean sprouts, 8g white wine, 4g distiller’s grains , chicken essence 10g, tempeh 8g, rock sugar 5g, cloves 4g, cinnamon 25-35g, ginkgo 4-6g, cumin 10g and star anise 4g, then use slow fire to stir-fry for 4 hours, stop the fire and then seal and stew for 14 hours to get processed base material;

[0068] (2) Red oil processing: heat 80g of butter and 80g of salad oil to 120°C, add the processed base material obtained in step (1), stir-fry for 4 hours, seal and stew for 14 hours, and then obtain the red oil part;

[0069] (3) Preliminary processing of broth: remove 38 catties of pork bones, 2 old chickens, 2 catties of Jinhua ham, 200 g of scallops, 9 catties of chicken feet, 9 kg o...

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Abstract

The invention provides a hotpot condiment and a preparation method thereof. According to the method, dozens of food materials are used for stir-frying unique flavor through a specific sequential order, and the hotpot condiment has the advantages of convenience, simplicity and easiness in production. In the preparation of the hotpot condiment, the selection and matching of the materials, the sequential order of putting the materials in a pot, time control and control on cooking are all carefully studied. According to a formula of the hotpot condiment, pure natural raw materials are used, substances such as essence are not added, no scent is left on clothes, but meanwhile, the scent of the raw materials per se is enough for people to feel appetizing greatly. According to the 'three chilli-hopot condiments' provided by the invention, by a specific proportion and matching of pericarpium zanthoxyli, pepper and zanthoxylum armatum DC and by cooperation of other condiments and stir-frying with a specific process, the hotpot condiment can achieve unique flavor, and consumers do not generate internal heat after enjoying the hotpot condiment while the taste sense is improved.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a chafing dish bottom material and a preparation method thereof. Background technique [0002] As a folk delicacy, hot pot is popular all over the country. The chafing dish bottom material refers to the bottom material that can be prepared into a hot pot soup stock by putting various ingredients and ingredients into fat and frying the unique fragrance of the chafing dish without adding soup or water. Whether the hot pot is delicious or not depends on the bottom of the pot. Main raw material is based on capsicum and Zanthoxylum bungeanum in the existing chafing dish bottom material, and seldom rattan pepper is also used as main ingredient to make chafing dish bottom material. Most traditional hot pots are mainly spicy, and seldom focus on hemp to attract customers. The more spicy it is, the easier it is to hurt the stomach, which will affect digestion and cause getting angry. Mor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
CPCA23L27/00A23L27/10
Inventor 邓志刚吴亚斌庞红
Owner 上海巴实餐饮管理有限公司
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