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

A technology of Luzhou-flavored butter, which is applied in the field of preparation of Luzhou-flavored butter base, can solve the problems of ignoring the important influence of flavor, unhygienic oil, and heavy spicy taste at the bottom of the pot, so as to improve the dry and spicy taste, Less irritation to mucous membranes, cholesterol-lowering effect

Active Publication Date: 2022-05-10
内蒙古草原红太阳食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A thick-flavored butter and spicy soup base

[0037] (1) Preparation of bagasse superfine powder: vacuum freeze clean bagasse at -25°C and 4 Pa ​​for 20 minutes, then perform ultrafine grinding, pass through a 200-mesh sieve, and obtain bagasse superfine powder;

[0038] (2) Preparation of soya bean oil: according to the weight ratio, equal mass of fermented soya bean and rapeseed oil are mixed and fried to obtain soya bean oil;

[0039] (3) Preparation of mixed spices: Take 6kg of fennel, 4kg of star anise, 4kg of grass fruit, 3kg of cinnamon bark, 2kg of thyme, 2kg of bay leaves, 2kg of tangerine peel, 2kg of fragrant fruit, 2kg of licorice, 2kg of angelica, 2kg of ginger, and 0.4kg of cumin , grass 0.6kg, coriander seeds 0.6kg, citronella grass 0.4kg, coriander 0.3kg, pepper 0.3kg, cloves 0.4kg, after mixing and crushing, add 3kg of 62-degree white wine and soak for 45min for later use;

[0040] (4) Preparation of base oil: melt 460kg of butter, add 190kg of bagasse...

Embodiment 2

[0048] (1) Preparation of bagasse superfine powder: vacuum freeze clean bagasse at -25°C and 4 Pa ​​for 20 minutes, then perform ultrafine grinding, pass through a 200-mesh sieve, and obtain bagasse superfine powder;

[0049] (2) Preparation of soya bean oil: according to the ratio of kg by weight, take fermented soya beans of equal quality and rapeseed oil and mix and stir-fry to obtain soya bean oil;

[0050] (3) Preparation of mixed spices: Take 6kg of fennel, 4kg of star anise, 4kg of grass fruit, 3kg of cinnamon bark, 2kg of thyme, 2kg of bay leaves, 2kg of tangerine peel, 2kg of fragrant fruit, 2kg of licorice, 2kg of angelica, 2kg of ginger, and 0.4kg of cumin , grass 0.6kg, coriander seeds 0.6kg, citronella grass 0.4kg, coriander 0.3kg, pepper 0.3kg, cloves 0.4kg, after mixing and crushing, add 3kg of 62-degree white wine and soak for 45min for later use;

[0051] (4) Preparation of base material oil: melt 460kg of butter, add 190kg of bagasse, then pretreat with ultra...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10A23L5/30
CPCA23L5/32A23L27/10A23V2002/00A23V2250/18A23V2200/14A23V2300/48A23V2300/41A23V2300/26
Inventor 宁静许耀鹏马丽娅杜阿如娜杨瑞香吴楠
Owner 内蒙古草原红太阳食品股份有限公司
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