A kind of preparation method of thick-flavored butter spicy soup base material

Abstract

The invention discloses a thick-flavored butter spicy soup base and a preparation method thereof, belonging to the technical field of food. Pure butter is used as the base oil, with a reasonable ratio of bagasse, superfine powder of bagasse, a new generation of peppers, tiaozi peppers, baby’s breath peppers, garlic, green onions, shallots, ginger, Pixian bean paste, soybean oil, and mixed spices , white wine, pepper and other high-quality raw materials boiled. First, melt the butter, add bagasse and ultra-finely crushed bagasse powder, pretreat with ultrasonic waves for 20 minutes, and then give intermittent high-shear homogenization. Then make other auxiliary materials according to the corresponding frying process, fully release the aroma and spicy substances in chili and pepper, and go through the subsequent heat preservation and aging process, so that the prepared spicy beef soup base tastes not only rich and mellow butter At the same time, it reduces the cholesterol content in the butter and the dry and spicy taste brought by the bottom material after long-term cooking in the later stage, and can fully demonstrate the spicy and spicy taste characteristics of Sichuan-style hot pot.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a method for preparing a strong-flavored butter bottom material. Background technique [0002] Hot pot is a popular way of eating, especially Sichuan-style hot pot, which is characterized by spicy, mellow and fragrant, which brings taste and visual stimulation to consumers, and is increasingly popular among young consumers across the country. favored by those. Sichuan-style hot pot base is a compound spicy seasoning with special flavor prepared from a variety of seasonings according to a certain formula. Among them, chili and oil are important raw materials for hot pot base. Capsaicin and capsicum in chili The large release of red pigment and other active ingredients during the frying process is an important guarantee for the quality of high-quality hot pot bottom ingredients. At the same time, the full integration of the ester aroma substances in the butter with the aroma of othe...

AI Technical Summary

Problems solved by technology

However, in the existing butter hot pot base materials, butter is directly used for frying, which not only contains a large amount of cholesterol, but also oil-soluble substances in various dry raw materials (including dried chili, dried pepper, etc.) are often It takes a long time and repeated high-temperature cooking to seep into the oil, highlighting its spicy effect, but the oil after repeated cooking is not only unhygienic, but also the cholesterol is easy to oxidize and deteriorate when heated for a long time. The longer the cooking time, the stronger the spicy taste at the bottom of the pot, which is not good for human health

[0004] Patent CN105011085A discloses a formula of butter hot pot bottom material. Aiming at the selection of butter hot pot taste by people in different regions, a hot pot bottom material suitable for humid and cold areas is developed, but only the ratio of raw materials is considered, and the ratio of raw materials is ignored. The key points in the frying process have an important influence on the flavor

In addition, Patent No. 104305101A discloses a whole butter hot pot base material and its preparation method, which mainly develops the base material ratio according to the characteristics of the ingredients, and develops a base material suitable for mandarin fish slices as the main ingredient, but it does not fully reflect the butter The characteristics of strong fragrance and spicy hot pot