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Beef tallow hotpot condiment and preparation method thereof

A hot pot bottom material and butter technology, applied in the field of food seasoning, can solve the problems of muddy soup, abnormal flavor, burning, etc., and achieve the effect of light spicy taste, strong fragrance and rich nutrition

Inactive Publication Date: 2018-07-06
成都市老码头餐饮娱乐有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Existing hot pots are mainly series with slag. Spices and slag are seriously sticky in daily consumption, which not only affects appetite, but also causes unfavorable factors such as decomposition and change of their own substances caused by repeated high-temperature cooking of such materials, and even unfavorable substances for human health
When eating hot pot with slag, it is difficult for ordinary consumers to grasp the best method of hot food, and it is easy to get angry, muddy soup, abnormal flavor, etc., which is not conducive to the acceptance or consumption of a wide range of people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] This embodiment provides a slightly spicy butter hot pot bottom material, including the following raw materials in parts by weight: 250 parts of butter, 100 parts of glutinous rice cake pepper, 15 parts of ginger, 15 parts of garlic, 15 parts of green onion, 5 parts of tempeh, 8 parts of green pepper 6 parts of red prickly ash, 13 parts of table salt, 5 parts of rock sugar, 10 parts of liquor, 30 parts of rapeseed oil, 15 parts of oyster sauce, 10 parts of celery, 20 parts of spices, 4 parts of monosodium glutamate, the spices include: 0.5 parts of vanilla, 0.2 parts of cumin, 0.5 parts of pepper, 0.2 parts of lemongrass, 0.5 parts of grass, 1 part of grass fruit, 1 part of fennel, 0.2 parts of red fennel, 0.5 parts of star anise, 0.2 parts of lingcao, 0.2 parts of ginger, 1 part of white fennel 1 part, 1 part of fragrant leaves, 0.5 parts of cinnamon bark, 0.2 parts of old Kou, 0.5 parts of amomum, 0.2 parts of thyme, 0.2 parts of cloves, and 1 part of fragrant fruit. ...

Embodiment 2

[0044] This embodiment provides a medium-spicy butter hot pot bottom material, including the following raw materials in parts by weight: 260 parts of butter, 130 parts of glutinous rice cake pepper, 15 parts of ginger, 15 parts of garlic, 20 parts of green onion, 6 parts of tempeh, 8 parts of green pepper 6 parts of red pepper, 16 parts of salt, 4 parts of rock sugar, 8 parts of white wine, 40 parts of rapeseed oil, 12 parts of oyster sauce, 15 parts of celery, 22 parts of spices, 5 parts of monosodium glutamate, the spices include: 1 part of vanilla, 0.3 parts of cumin, 0.8 parts of pepper, 0.3 parts of lemongrass, 0.6 parts of papaya, 1.5 parts of grass fruit, 1.5 parts of fennel, 0.3 parts of red anise, 0.6 parts of star anise, 0.3 parts of spirit grass, 0.3 parts of ginger, 1 part of white 1 part, 1 part of bay leaf, 0.5 part of cinnamon bark, 0.3 part of old Kou, 0.8 part of amomum, 0.3 part of thyme, 0.3 part of clove, and 1.5 part of fragrant fruit.

[0045] Its prepara...

Embodiment 3

[0052] This embodiment provides a medium-spicy butter hot pot bottom material, including the following raw materials in parts by weight: 200 parts of butter, 120 parts of glutinous rice cake chili, 18 parts of ginger, 15 parts of garlic, 20 parts of green onion, 4 parts of tempeh, 7 parts of green pepper 5 parts of red prickly ash, 13 parts of table salt, 5 parts of rock sugar, 10 parts of white wine, 40 parts of rapeseed oil, 12 parts of oyster sauce, 15 parts of celery, 22 parts of spices, and 5 parts of monosodium glutamate. The spices include: 1 part of vanilla, 0.3 parts of cumin, 0.8 parts of pepper, 0.3 parts of lemongrass, 0.6 parts of papaya, 1.5 parts of grass fruit, 1.5 parts of fennel, 0.3 parts of red anise, 0.6 parts of star anise, 0.3 parts of spirit grass, 0.3 parts of ginger, 1 part of white 1 part, 1 part of bay leaf, 0.5 part of cinnamon bark, 0.3 part of old Kou, 0.8 part of amomum, 0.3 part of thyme, 0.3 part of clove, and 1.5 part of fragrant fruit.

[00...

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PUM

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Abstract

The invention discloses a beef tallow hotpot condiment and a preparation method thereof. The beef tallow hotpot condiment is prepared from raw materials in parts by weight as follows: 200-300 parts ofbeef tallow, 100-150 parts of glutinous rice cake chili, 15-20 parts of fresh ginger, 10-20 parts of garlic, 15-20 parts of green Chinese onion, 3-6 parts of fermented soybeans, 15-20 parts of Chinese prickly ash, 10-18 parts of table salt, 2-5 parts of rock candy, 8-15 parts of baijiu, 20-40 parts of rapeseed oil, 10-15 parts of oyster oil, 5-15 parts of celery, 15-25 parts of spices and 4-7 parts of monosodium glutamate. The hotpot condiment prepared with the method has the characteristics of being spicy, hot, fresh and fragrant, has strong fragrance and moderate taste, has no residues, andtastes healthier, safer and more delicious.

Description

technical field [0001] The invention relates to the technical field of food seasonings, in particular to a butter hot pot base and a preparation method thereof. Background technique [0002] Hot pot has the characteristics of convenient eating and rich nutrition, and can be prepared into various tastes according to different groups of people and different climates. Therefore, it is a popular eating method and has a long history in China. [0003] 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. Along with the raising of people's living standard, people are also more and more higher to the requirement of chafing dish bottom material, so the appearance of new chafing dish bottom material is constantly arranged. [0004] Existing hot pots are mainly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/00
CPCA23L27/00A23L27/10
Inventor 沈烨
Owner 成都市老码头餐饮娱乐有限公司
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