Beef tallow hotpot condiment and preparation method thereof

A technology of hot pot bottom material and butter, which is applied in food science and other fields, can solve problems such as easy to get angry, and achieve the effect of reducing the possibility of getting angry, reducing irritation, and enriching the taste

Inactive Publication Date: 2020-03-27
成都洋得利食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the existing spicy butter hot pot bases are made of dried red pepper and dried Zanthoxylum bungeanum as the main raw materials. For

Method used

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  • Beef tallow hotpot condiment and preparation method thereof
  • Beef tallow hotpot condiment and preparation method thereof
  • Beef tallow hotpot condiment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A kind of butter hot pot bottom material and preparation method thereof, by weight, comprises following components:

[0050] Main ingredients: 1450 parts of butter, 980 parts of vegetable oil, 980 parts of Pixian bean paste, 100 parts of glutinous rice cake pepper, 110 parts of fermented pepper, 96 parts of fermented glutinous rice, 90 parts of tempeh. At this time, the ratio of fermented pepper to glutinous rice cake pepper is 1:0.9 .

[0051] Seasoning: 76 parts of peeled ginger, 68 parts of garlic, 42 parts of onion, 12 parts of monosodium glutamate, 90 parts of salt, 40 parts of rock sugar, 6 parts of white wine;

[0052] Accessories: 10 parts of pepper, 8 parts of cinnamon, 7 parts of grass fruit, 6 parts of clove, 5 parts of lemongrass, 6 parts of nutmeg, 5 parts of three Nye, 5 parts of vanilla, 5 parts of thyme, 5 parts of fragrant leaves, 5 parts of star anise , 5 parts of tangerine peel, 5 parts of licorice, 2 parts of dried hawthorn, 5 parts of Luo Han Guo, 5 ...

Embodiment 2

[0066] The difference from Example 1 is: main ingredients: 1400 parts of butter, 950 parts of vegetable oil, 900 parts of Pixian bean paste, 40 parts of glutinous rice cake pepper, 60 parts of fermented pepper, 85 parts of fermented glutinous rice, 80 parts of tempeh, fermented at this time The ratio of pepper to glutinous rice cake pepper is 1:0.6.

[0067] Seasoning: 72 parts of peeled ginger, 60 parts of garlic, 30 parts of onion, 10 parts of monosodium glutamate, 80 parts of salt, 30 parts of rock sugar, 5 parts of white wine;

[0068] Accessories: 8 parts of peppercorns, 7 parts of cinnamon, 6 parts of grass fruit, 5 parts of cloves, 4 parts of lemongrass, 4 parts of nutmeg, 4 parts of three Nye, 4 parts of vanilla, 4 parts of thyme, 4 parts of fragrant leaves, 4 parts of star anise , 4 parts of tangerine peel, 4 parts of licorice, 1 part of dried hawthorn, 4 parts of Luo Han Guo, 4 parts of Polygonatum odoratum;

[0069] The processing method of fermented pepper is:

...

Embodiment 3

[0082] The difference with embodiment 1 is: the difference with embodiment 1 is:

[0083] Main ingredients: 1600 parts of butter, 1100 parts of vegetable oil, 1100 parts of Pixian bean paste, 170 parts of glutinous rice cake pepper, 120 parts of fermented pepper, 115 parts of fermented glutinous rice, 110 parts of tempeh. At this time, the ratio of fermented pepper to glutinous rice cake pepper is 1:1.4 .

[0084] Seasoning: 85 parts of peeled ginger, 78 parts of garlic, 60 parts of green onion, 5 parts of monosodium glutamate, 130 parts of table salt, 70 parts of rock sugar, 10 parts of white wine;

[0085] Accessories: 12 parts of pepper, 10 parts of cinnamon, 8 parts of grass fruit, 8 parts of clove, 6 parts of lemongrass, 7 parts of nutmeg, 6 parts of three Nye, 6 parts of vanilla, 6 parts of thyme, 6 parts of fragrant leaves, 6 parts of star anise , 6 parts of tangerine peel, 6 parts of licorice, 3 parts of dried hawthorn, 8 parts of Luo Han Guo, 7 parts of Polygonatum o...

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Abstract

The invention discloses a beef tallow hotpot condiment and a preparation method thereof, and belongs to the technical field of hotpot condiments. The beef tallow hotpot condiment comprises main materials, seasonings and auxiliary materials, wherein the main materials comprise the following ingredients in parts by weight: 1400-1600 parts of beef tallow, 950-1100 parts of plant oils, 900-1100 partsof Pixian thick broad-bean sauce, 40-170 parts of ciba capsicum annuum L., 60-120 parts of fermented capsicum annuum L., 85-115 parts of fermented glutinous rice and 80-110 parts of fermented soya beans; the seasonings comprise the following ingredients in parts by weight: 72-85 parts of fresh ginger with peels, 60-78 parts of garlic, 30-60 parts of allium fistulosum L., 10-15 parts of sodium glutamate, 80-130 parts of table salt, 30-70 parts of rock candies and 5-10 parts of liquor and spirits; and the auxiliary materials comprise the following ingredients in parts by weight: 8-12 parts of zanthoxylum bungeanum maxim., 7-10 parts of cortex cinnamomi, 6-8 parts of fructus tsaoko, 5-8 parts of flos caryophylli, 4-6 parts of cymbopogon citratus., 4-7 parts of semen myristicae, 4-6 parts of rhizoma kaempferiae, 4-6 parts of rhizoma nardostachyos, 4-6 parts of folium et cacumen murrayae, 4-6 parts of laurus nobilis leaves, 4-6 parts of fructus anisi stellate, 4-6 parts of pericarpium citrireticulatae, 4-6 parts of glycyrrhizae radix, 1-3 parts of dried fructus crataegi, 4-8 parts of siraitiae fructus and 4-7 parts of rhizoma polygonati odorati. The beef tallow hotpot condiment has aneffect that people who eat the hotpot condiment are unlikely to get inflamed.

Description

technical field [0001] The invention relates to the technical field of hot pot bottom material, in particular to a butter hot pot bottom material and a preparation method thereof. Background technique [0002] At present, the butter hot pot base is a special delicacy that is spicy, delicious and fragrant. The main raw materials are more than 40 kinds of spices, such as butter, pepper, chili, Pixian County watercress, star anise, fennel and so on. Since the advent of the hot pot base, it has quickly replaced the dominant position of the clear oil pot base in the hot pot. It is famous for its spicy, tasty and enjoyable. [0003] Most of the existing spicy butter hot pot bases are made of dried red pepper and dried Zanthoxylum bungeanum as the main raw materials. For consumers in areas with relatively dry climates such as Sichuan and Chongqing, consumers generally feel dry mouth after eating. Very easy to cause fire. Contents of the invention [0004] The first object of th...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L23/00
CPCA23L27/00A23L23/00
Inventor 杨美杨昌佐严瑶王科
Owner 成都洋得利食品有限公司
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