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Production process of chili beef fat

A production process and chili technology, applied in edible oil/fat, food science, application, etc., can solve problems such as aroma, poor taste, and affecting human health, and achieve the effect of improving taste and aroma, enriching nutrition, and improving shelf life

Inactive Publication Date: 2018-06-01
GUANGHAN HANGJIA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] In order to overcome the existing red oil's poor fragrance and taste, and the problems affecting human health, the present invention provides a production process of chili butter. The chili butter produced by this process uses butter as raw material , not only will not affect people's health, but also has anti-cancer effects, and the taste and fragrance are particularly good, easy to be accepted by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The present embodiment provides a kind of production technology of capsicum butter, it is characterized in that: comprise the steps:

[0041] Step 1, making chili peppers into glutinous rice cakes;

[0042] Step 2, fry

[0043] Put the butter, watercress and glutinous rice cake chili into a frying pan for frying. The frying temperature is controlled at 100°C, and the frying time is 120 minutes. In terms of parts by weight, butter: 120 parts, watercress: 8 parts, glutinous rice cake pepper: 56 copies;

[0044] Step 3, filter or centrifuge

[0045] Filter or centrifuge the material through step 2 to remove slag;

[0046] Step 4, seasoning

[0047] Step 5, Packaging

[0048] The inner packaging material is sterilized by ultraviolet rays, and the sterilization time is 3 hours, and then packaged after sterilization.

[0049] There is also a stewing step between step 2 and step 3, the time of stewing is 12 hours, and the temperature of stewing is controlled at 75°C.

...

Embodiment 2

[0052] The present embodiment provides a kind of production technology of capsicum butter, it is characterized in that: comprise the steps:

[0053] Step 1, making chili peppers into glutinous rice cakes;

[0054] Step 2, fry

[0055] Put the butter, watercress and glutinous rice cake chili into a frying pan for frying, the frying temperature is controlled at 105°C, and the frying time is 25 minutes. In terms of parts by weight, butter: 130 parts, watercress: 10 parts, glutinous rice cake pepper: 60 copies;

[0056] Step 3, filter or centrifuge

[0057] Filter or centrifuge the material through step 2 to remove slag;

[0058] Step 4, seasoning

[0059] Step 5, Packaging

[0060] The inner packaging material is sterilized by ultraviolet rays, and the sterilization time is 6 hours, and then packaged after sterilization.

[0061] There is also a stewing step between step 2 and step 3, the time of stewing is 16 hours, and the temperature of stewing is controlled at 78°C.

[0...

Embodiment 3

[0069] The present embodiment provides a kind of production technology of capsicum butter, it is characterized in that: comprise the steps:

[0070] Step 1, making chili peppers into glutinous rice cakes;

[0071] Step 2, fry

[0072] Put the butter, watercress and glutinous rice cake chili into the frying pan for frying. The frying temperature is controlled at 120°C, and the frying time is 15 minutes. In terms of parts by weight, butter: 140 parts, watercress: 9 parts, glutinous rice cake pepper: 62 copies;

[0073] Step 3, filter or centrifuge

[0074] Filter or centrifuge the material through step 2 to remove slag;

[0075] Step 4, seasoning

[0076] Step 5, Packaging

[0077] The inner packaging material is sterilized by ultraviolet rays, and the sterilization time is 5 hours, and then packaged after sterilization.

[0078] There is also a stewing step between step 2 and step 3, the time of stewing is 20 hours, and the temperature of stewing is controlled at 80°C.

...

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PUM

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Abstract

The invention discloses a production process of chili beef fat. The production process is characterized by comprising the following steps: step 1, preparing chilies into glutinous rice cake chilies; step 2, putting beef fat, broad bean paste and the glutinous rice cake chilies into a wok to be stir-fried, wherein the stir-frying temperature is controlled to be 100-120 DEG C, and the stir-frying time is controlled to be 15-120min; step 3, performing filtration or centrifugation; step 4, performing flavoring; and step 5, sterilizing internal packaging materials with ultraviolet light for 3h or more, and then, performing packaging after sterilizing. The chili beef fat produced by the production process disclosed by the invention takes the beef fat as a raw material, can not influence the bodyhealth of people, has effects of resisting cancers and the like, has excellent taste and fragrance, and can be easily accepted by consumers.

Description

technical field [0001] The invention relates to a production process of condiments, in particular to a production process of chili butter. Background technique [0002] Red oil is a kind of cooking material with a spicy taste. It is mainly made of Sichuan Chaotian pepper with vegetable oil and other spices (such as pepper, star anise, three Nye, green onion, garlic, ginger, sugar) over a slow fire. [0003] It is mainly divided into: spicy red oil, spicy red oil, watercress red oil and so on. [0004] Spicy red oil is made of dried chili peppers, which are baked and brittle in the shape of nail flakes or slightly smaller. They are heated in vegetable oil and can be eaten directly as seasonings or processed as raw materials for various seasonings. They are suitable for It can be used for cooking various dishes and mixing cold dishes. [0005] Spicy red oil is made of dried chili and chili as raw materials, which are processed and crushed into coarse flakes and granules, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04A23D9/007
CPCA23D9/007A23D9/04
Inventor 张泽兵李明元邓维泽丁文武
Owner GUANGHAN HANGJIA FOOD CO LTD
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