Hotpot condiment and preparation method thereof

A hot pot base and frying technology, which is applied in the field of food seasonings, can solve the problems of affecting the taste of the hot pot base, low stirring and frying efficiency, and low degree of automation, and achieves high frying efficiency, high degree of automation, and increased stirring. area effect

Inactive Publication Date: 2018-10-19
辜海钦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sichuan hot pot is an important representative of the taste of hot pot. The characteristics of Sichuan hot pot are hemp, spicy, fresh, fragrant, crisp and tender. The beauty of Sichuan hot pot lies in its taste, and its taste comes from the hot pot base material, which determines The flavor of hot pot is also the most critical part of making hot pot. The existing hot pot bottom materials have the following problems: First, the hot pot bottom materials are made by frying. During the frying process, the materials need to be fully stirred and mixed, and then Processing and production, filling and bagging after production, but the current

Method used

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

Examples

Experimental program
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Effect test

Embodiment 1

[0034] A hot pot bottom material and a preparation method thereof. The raw materials required by the method include: in parts by weight, 800-1200 parts of butter, 150-250 parts of vegetable oil, 600-1000 parts of pepper, and 70-120 parts of bean paste. 7-12 parts of salt, 150-230 parts of pepper, 20-40 parts of ginger, 30-50 parts of garlic, 15-25 parts of tempeh, 15-25 parts of chicken essence, 2-5 parts of rock sugar, 15-25 parts of cooking wine, peas 20-40 parts, 15-25 parts of turmeric, 20-40 parts of white cardamom, 70-120 parts of scallion white, wherein, the preparation method comprises the following steps:

[0035] Step (1) Weighing raw materials: Weighing raw materials according to the above ratio of parts by weight;

[0036] Step (2) Heating: Add butter and vegetable oil to frying device 1, and heat the butter and vegetable oil to 80-150°C;

[0037] Step (3) Initial frying: Add bean paste, green onion, tempeh, rock sugar, pepper, turmeric, and old ginger to the fryi...

Embodiment 2

[0050] It is basically the same as the above embodiment, the difference is:

[0051] The preparation method of described chafing dish bottom material is as follows:

[0052] Step (1) Weigh raw materials: by weight, weigh 1,000 parts of butter, 200 parts of vegetable oil, 800 parts of pepper, 100 parts of bean paste, 10 parts of edible salt, 200 parts of peppercorns, 30 parts of ginger, and 40 parts of garlic. 40 servings, 20 servings of tempeh, 20 servings of chicken essence, 3 servings of rock sugar, 20 servings of cooking wine, 30 servings of peas, 20 servings of turmeric, 30 servings of white cardamom, 100 servings of scallion white;

[0053] Step (2) Heating: Add butter and vegetable oil to frying device 1, and heat the butter and vegetable oil to 90°C;

[0054] Step (3) Initial frying: Add bean paste, green onion, tempeh, rock sugar, pepper, turmeric, and old ginger to the frying device 1, first keep frying at 110°C for 40 minutes, and then keep frying at 50°C for 60 min...

Embodiment 3

[0059] It is basically the same as the above embodiment, the difference is:

[0060] The preparation method of described chafing dish bottom material is as follows:

[0061] Step (1) Weigh raw materials: by weight, weigh 800 parts of butter, 160 parts of vegetable oil, 640 parts of pepper, 80 parts of bean paste, 8 parts of edible salt, 160 parts of Chinese prickly ash, 24 parts of ginger, 32 parts of garlic 16 parts of soy sauce, 16 parts of chicken essence, 2.4 parts of rock sugar, 16 parts of cooking wine, 24 parts of peas, 16 parts of turmeric, 24 parts of white cardamom, 80 parts of scallion white;

[0062] Step (2) Heating: Add butter and vegetable oil to frying device 1, and heat the butter and vegetable oil to 100°C;

[0063] Step (3) Initial frying: Add bean paste, green onion, fermented soybeans, rock sugar, pepper, turmeric, and old ginger to the frying device 1, first keep frying at 110°C for 30 minutes, and then keep frying at 40°C for 60 minutes;

[0064] Step ...

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Abstract

The invention provides a hotpot condiment and a preparation method thereof. The raw materials needed by the invention include: 800-1200 parts of butter, 150-250 parts of vegetable oil, 600-1000 partsof chili, 70-120 parts of broad bean paste, 7-12 parts of edible salt, 150-230 parts of Chinese prickly ash, 20-40 parts of old ginger, 30-50 parts of garlic, 15-25 parts of fermented soya beans, 15-25 parts of chicken essence, 2-5 parts of rock sugar, 15-25 parts of cooking wine, 20-40 parts of pea, 15-25 parts of turmeric, 20-40 parts of Alpinia tonkinensis Gagnep, and 70-120 parts of allium fistulosum stalk. The preparation method provided by the invention has a high degree of automation, utilizes the cooperation of a stir-frying device, a cooling device, a capping machine, a first electromagnetic valve and a second electromagnetic valve to realize automatic production and packaging of the stir-frying process, the stirring and frying efficiency is high, the labor intensity of the stir-frying workers is greatly eased while the quality of the hotpot condiment is guaranteed.

Description

technical field [0001] The invention relates to the technical field of food seasoning, in particular to a hot pot base and a preparation method thereof. Background technique [0002] Hot pot, known as "antique soup" in ancient times, is named after the "gudong" sound when food is put into boiling water. It is an original Chinese delicacy with a long history and is a food suitable for all ages. Hot pot generally uses a pot as a utensil, boils the pot with a heat source, and boils water or soup to cook food. Its characteristic is to eat while cooking. When eating, the food is still steaming and the soup is one. Sichuan hot pot is an important representative of the taste of hot pot. The characteristics of Sichuan hot pot are hemp, spicy, fresh, fragrant, crisp and tender. The beauty of Sichuan hot pot lies in its taste, and its taste comes from the hot pot base material, which determines The flavor of hot pot is also the most critical part of making hot pot. The existing hot p...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L5/10A23L27/10A23L27/20
CPCA23L27/00A23L5/12A23L27/10A23L27/20A23L27/88
Inventor 辜海钦
Owner 辜海钦
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