Boiled oil residue-free hotpot seasoning and preparation method thereof

A technology of hot pot base and clear oil, which is applied in the food field, can solve the problems of cloudy color, strong smell of oil produced from refined oil, unsatisfactory color, fragrance and taste of diners, and achieves unique taste, endless aftertaste, and is more conducive to The effect of human absorption

Pending Publication Date: 2019-11-22
田耕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is generally difficult to taste the clear oil base materials on the market at present, the finished oil has a

Method used

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  • Boiled oil residue-free hotpot seasoning and preparation method thereof
  • Boiled oil residue-free hotpot seasoning and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] A clear oil-free hot pot bottom material is characterized in that it comprises the following raw materials in parts by weight: 26 kg of oil, 3.5 kg of pepper, 0.7 kg of Chinese prickly ash, 0.78 kg of spices, and 4.3 kg of auxiliary materials;

[0063] The oil plant includes the following raw materials in parts by weight: rapeseed oil 20kg, salad oil 6kg;

[0064] The peppers include the following raw materials by weight: 2kg of new generation peppers, 1kg of bullet peppers, and 0.5kg of baby's breath peppers;

[0065] The Zanthoxylum bungeanum comprises the following raw materials by weight: 0.5kg of red Zanthoxylum bungeanum, 0.2kg of Nine-leaf green Zanthoxylum bungeanum;

[0066] The auxiliary materials include the following raw materials in parts by weight: 0.5kg turmeric, 0.2kg green onion, 0.2kg shallot, 0.5kg garlic, 0.6kg onion, 0.2kg coriander, 0.25kg rock sugar, 1kg red oil watercress, 0.25kg bean mother and child, distiller's grains 0.2kg, liquor 0.4kg;

...

Embodiment 2

[0077] A clear oil-free hot pot bottom material, characterized in that it comprises the following raw materials in parts by weight: 30 kg of oil, 4.5 kg of pepper, 1.1 kg of Chinese prickly ash, 1.09 kg of spices, and 6.55 kg of auxiliary materials;

[0078] The oil includes the following raw materials in parts by weight: rapeseed oil 22.5kg, salad oil 7.5kg;

[0079] The peppers include the following raw materials in parts by weight: 2.25kg of new generation peppers, 1.5kg of bullet peppers, and 0.75kg of baby's breath peppers;

[0080] The Zanthoxylum bungeanum comprises the following raw materials by weight: 0.75kg of red Zanthoxylum bungeanum, 0.35kg of Nine-leaf green Zanthoxylum bungeanum;

[0081] The auxiliary materials include the following raw materials in parts by weight: 0.75kg turmeric, 0.5kg green onion, 0.5kg shallot, 0.75kg garlic, 0.8kg onion, 0.4kg coriander, 0.3kg rock sugar, 1.5kg red oil watercress, 0.3kg bean mother and child, Distiller's grains 0.25kg, ...

Embodiment 3

[0092] A clear oil-free hot pot bottom material is characterized in that it comprises the following raw materials in parts by weight: 34 kg of oil, 6 kg of pepper, 1.5 kg of Chinese prickly ash, 1.45 kg of spices, and 9.8 kg of auxiliary materials;

[0093] The oil plant comprises the following raw materials in parts by weight: rapeseed oil 25kg, salad oil 9kg;

[0094] The peppers include the following raw materials in parts by weight: 3kg of new generation peppers, 2kg of bullet-head peppers, and 1kg of Gypsophila peppers;

[0095] The Zanthoxylum bungeanum comprises the following raw materials by weight: 1 kg of red Zanthoxylum bungeanum, 0.5 kg of Nine-leaf green Zanthoxylum bungeanum;

[0096] The auxiliary materials include the following raw materials in parts by weight: 1kg turmeric, 0.7kg green onion, 0.7kg shallot, 1kg garlic, 1.2kg onion, 0.6kg coriander, 0.35kg rock sugar, 3kg red oil watercress, 0.35kg soybean mother and child, 0.3kg distiller's grains , Liquor 0....

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Abstract

The invention discloses a boiled oil residue-free hotpot seasoning and a preparation method thereof. The boiled oil residue-free hotpot seasoning is prepared from, by weight, 26-34 parts of oil materials, 3.5-6 parts of pepper, 0.7-1.5 parts of Sichuan pepper, 0.78-1.45 parts of spice and 4.3-9.8 parts of auxiliary materials. The boiled oil residue-free hotpot seasoning has the advantages that dueto the specific temperature control and discharging moment, the spicy, hot, delicious and fragrant characteristics of the traditional Sichuan hotpot are kept, the problem that existing boiled oil hotpot seasoning is not tasty, has the unboiled oil taste, is not mellow and has a single taste is solved, and the advantages that the boiled oil is healthier and is more conveniently absorbed by the human body are brought into play; according to the boiled oil residue-free hotpot seasoning, due to the strict spice ratio and the constant temperature braising flavoring technology, the boiled oil hotpot seasoning is unique in taste, overflowing in fragrance and endless in aftertaste. While a user enjoys the delicious food, the seasoning has the effects of tonifying middle-Jiao and Qi, invigoratingthe stomach, helping digestion, clearing away heat and toxic materials, soothing the nerves and activating blood circulation on the body.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a clear oil-free hot pot bottom material and a preparation method thereof. Background technique [0002] Hot pot, known as "antique soup" in ancient times, has been recorded in the Warring States Period. It is eaten now and hot, the ingredients are delicious and spicy, the way of eating is unique, and it is suitable for all ages. After thousands of years of enduring, it has become a traditional drink full of national charm. Later, this custom of cooking, rinsing and scalding food was followed and developed into the hot pot that is spread all over the streets and alleys today. [0003] With the development of society, people's requirements for hot pot food are not only traditional spicy and delicious, but also pay more attention to the health and health care function of food. Traditional Sichuan-style hot pot is mainly made of butter base, which is characterized by a mellow taste. ...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L33/10
CPCA23L27/00A23L27/10A23L33/10A23V2002/00A23V2200/30A23V2200/32A23V2200/314A23V2250/18
Inventor 田耕
Owner 田耕
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