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Oil-material separated hot pot soup base and preparation process thereof

A technology of hot pot bottom material and oil material, which is applied in the field of oil material separation hot pot bottom material and its preparation, which can solve the problems of reducing the shelf life of hot pot bottom material, high water content of hot pot bottom material, and insufficient taste, so as to achieve rich taste and increase richness , the effect of protecting the stomach

Inactive Publication Date: 2019-01-11
宁夏草原阿妈食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The hot pot bottom material has a high water content, which reduces the shelf life of the hot pot bottom material to a certain extent, and the taste is not rich enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] An oil-separated hot pot bottom material, comprising the following raw materials in parts by weight: 120 parts of salad oil, 80 parts of bean paste, 20 parts of pickled peppers, 18 parts of fresh ginger, 18 parts of fresh garlic, 20 parts of fresh green onions, three cherry peppers 13.9 parts, 14.5 parts of Indian pepper, 9 parts of white sugar, 27 parts of salt, 4 parts of Wudu pepper, 3-5 parts of green pepper powder, 8-12 parts of monosodium glutamate, 8-12 parts of chicken essence powder, 4-6 parts of chicken paste 4-6 parts of chicken essence seasoning, 2-4 parts of yeast extract, 0.4-0.6 parts of 5'-taste nucleotide disodium, and 5-7 parts of spices.

[0032] Among them, the spices include the following raw materials in parts by weight: 3 parts of star anise, 2 parts of Maowen Zanthoxylum bungeanum, 2 parts of Caoguo, 2 parts of Xiangguo, 1 part of clove, 1.5 parts of licorice, 2 parts of nutmeg, 2 parts of dried ginger, 1.5 parts of Sannai, 1.5 parts of fragrant ...

Embodiment 2

[0040] An oil-separated hot pot base material, comprising the following raw materials in parts by weight: 130 parts of edible vegetable oil, 90 parts of bean paste, 25 parts of pickled pepper, 15 parts of fresh ginger, 20 parts of fresh garlic, 25 parts of fresh green onion, three cherry peppers 15 parts, 13 parts of Indian pepper, 10 parts of white sugar, 30 parts of salt, 5 parts of Wudu pepper, 3 parts of green pepper powder, 12 parts of monosodium glutamate, 12 parts of chicken essence powder, 6 parts of chicken paste, 4 parts of chicken essence seasoning, 4 parts of yeast extract, 0.6 parts of 5'-taste nucleotide disodium, 7 parts of spices.

[0041] Among them, the spices include the following raw materials in parts by weight: 2 parts of star anise, 3 parts of Maowen Zanthoxylum bungeanum, 3 parts of grass fruit, 3 parts of fragrant fruit, 1.5 parts of clove, 2 parts of licorice, 3 parts of nutmeg, 3 parts of dried ginger, 1 part of three Nye, 2 parts of fragrant leaves,...

Embodiment 3

[0049] An oil-separated hot pot base material, comprising the following raw materials in parts by weight: 110 parts of edible vegetable oil, 70 parts of bean paste, 15 parts of pickled pepper, 20 parts of fresh ginger, 15 parts of fresh garlic, 15 parts of fresh green onion, and three cherry peppers 11 parts, 16 parts of Indian pepper, 8 parts of white sugar, 25 parts of salt, 3 parts of Wudu pepper, 5 parts of green pepper powder, 8 parts of monosodium glutamate, 8 parts of chicken essence powder, 4 parts of chicken paste, 6 parts of chicken essence seasoning, 2 parts of yeast extract, 0.4 parts of 5'-taste nucleotide disodium, 5 parts of spices.

[0050] Among them, the spices include the following raw materials in parts by weight: 4 parts of star anise, 1 part of Maowen Zanthoxylum bungeanum, 1 part of Caoguo, 1 part of Xiangguo, 1.5 parts of clove, 1 part of licorice, 1 part of nutmeg, 1 part of dried ginger, 2 parts of Sannai, 1 part of Fragrant Leaf, 0.3 parts of Lemongr...

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Abstract

The invention discloses an oil-material separated hot pot soup base. The soup base is prepared from pure vegetable oil, is rich in unsaturated fatty acids, and is healthier. Through the blending of various seasonings, the hot pot soup base has rich mouth feel layers and a red bright soup color, can increase the appetite of people. In addition, no water is added to the soup base, so that the shelflife of the hot pot soup base is prolonged, and the taste of food materials within the shelf life is better guaranteed. At the same time, the invention discloses a preparation method of the oil-material separated hot pot soup base. Through the strict oil temperature control and reasonable raw material addition sequence, the taste value of the hot pot soup base is optimized. With the oil-material separation operation, the soup base not only is convenient for storage and transportation, but also is convenient for consumers to adjust the ratio according to own needs, and meets the needs of different diners.

Description

technical field [0001] The invention relates to the field of hot pot bottom material, in particular to an oil-separated hot pot bottom material and a preparation process thereof. Background technique [0002] The production and processing of hot pot base materials requires a large amount of oil, and the quality and safety of oil directly affects the quality of finished hot pot base materials. The main raw materials of traditional hot pot base materials are animal fats (mainly tallow), and animal fats are used in hot pot base materials. In the process of boiling or frying, it can increase the compound fat aroma of the hot pot and make the raw materials taste better. However, it has high calories and high cholesterol content, so it is not suitable for the elderly, obese and cardiovascular and cerebrovascular patients. And because of the particularity of eating, the oil in the hot pot bottom material will change in quality under the influence of high temperature, light, metal, ...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/14A23L27/26A23L11/20A23L33/10A23L3/3472A23L5/10A23L11/50
CPCA23L3/3472A23L5/12A23L5/13A23L27/00A23L27/10A23L27/14A23L27/26A23L33/10A23L11/70
Inventor 刘式东
Owner 宁夏草原阿妈食品有限公司
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