Hotpot condiment and preparation method thereof

A hot pot bottom material and raw material technology, which is applied in the field of food seasoning, can solve the problems of not easy to get angry, reduce work efficiency, increase the time for customers to eat hot pot, etc., and achieve the effect of fragrant, mellow and delicious taste

Pending Publication Date: 2020-04-21
成都蜀川基贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of butter hot pot ingredients is more intense and rich in layers. It can perfectly suppress the bitter taste brought by various spices added to the hot pot ingredients, and it can also better suppress the fishy smell of various heavy-tasting ingredients used in the hot pot. However, the butter hot pot bottom material is easy to solidify in winter, which will increase the time for customers to eat hot pot and reduce work efficiency
The clear oil hot pot ingredients are based on vegetable oil. Compared with butter, clear oil hot pot ingredients are more refreshing, less prone to getting angry, and not easy to solidify in winter, but the clear oil hot pot taste Not rich enough, the taste can not meet the needs of the public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A hot pot base material comprises the following raw materials by weight: 14 parts of butter, 6 parts of rapeseed oil, 12 parts of dried peppers, 3.5 parts of ginger, 3 parts of garlic, 4 parts of green onions, 4.5 parts of tempeh, 3.5 parts of green peppercorns, and salt 5.5 parts, k-carrageenan 2.5 parts, xanthan gum 0.6 parts, tapioca starch 25 parts, mashed grains 11 parts, cumin 4 parts, water 110 parts.

[0023] Wherein, the preparation method of butter is as follows: choose fresh beef suet or flower oil, wash, cut into pieces for use, put the cleaned and cut butter into a hot pot, stir fry and then add water, cooking wine and For edible salt, first boil the water with high fire, then use low fire to boil while stirring, then add the shallots, after the water has completely evaporated, the butter is precipitated in the pot. After the raw butter is completely refined, The oil residue in the pot is taken out, the tallow is deposited in the pot for 15 minutes, and pur...

Embodiment 2

[0036] A hot pot base material comprises the following raw materials by weight: 20 parts of butter, 4 parts of rapeseed oil, 8 parts of dried peppers, 3 parts of ginger, 2 parts of garlic, 3 parts of green onions, 3 parts of tempeh, 3 parts of green peppercorns, and salt 5 parts, 1 part of k-carrageenan, 0.2 part of xanthan gum, 10 parts of tapioca starch, 8 parts of mashed grains, 3 parts of cumin, and 150 parts of water.

[0037] Wherein, the preparation method of butter is as follows: choose fresh beef suet or flower oil, wash, cut into pieces for use, put the cleaned and cut butter into a hot pot, stir fry and then add water, cooking wine and For edible salt, first boil the water with high fire, then use low fire to boil while stirring, then add the shallots, after the water has completely evaporated, the butter is precipitated in the pot. After the raw butter is completely refined, The oil residue in the pot is taken out, the tallow is precipitated in the pot for 10 minut...

Embodiment 3

[0050] A hot pot base material comprises the following raw materials by weight: 8 parts of butter, 8 parts of rapeseed oil, 16 parts of dried chili peppers, 4 parts of ginger, 4 parts of garlic, 5 parts of green onions, 6 parts of tempeh, 4 parts of green peppercorns, and salt 6 parts, 4 parts k-carrageenan, 1 part xanthan gum, 40 parts tapioca starch, 15 parts mashed grains, 5 parts cumin, 70 parts water.

[0051] Wherein, the preparation method of butter is as follows: choose fresh beef suet or flower oil, wash, cut into pieces for use, put the cleaned and cut butter into a hot pot, stir fry and then add water, cooking wine and For edible salt, first boil the water with high fire, then use low fire to boil while stirring, then add the shallots, after the water has completely evaporated, the butter is precipitated in the pot. After the raw butter is completely refined, The oil residue in the pot is taken out, the tallow is deposited in the pot for 20 minutes, and pure tallow ...

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PUM

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Abstract

The invention discloses a hotpot condiment and a preparation method thereof. The hotpot condiment is prepared from the following raw materials in parts by weight: 8-20 parts of beef tallow, 4-8 partsof rapeseed oil, 8-16 parts of dried chili, 3-4 parts of ginger, 2-4 parts of garlic, 3-5 parts of scallion, 3-6 parts of fermented soya beans, 3-4 parts of green prickleyash, 5-6 parts of edible salt, 1-4 parts of k-carrageenan, 0.2-1 part of xanthan gum, 10-40 parts of cassava starch, 8-15 parts of Laozao, 3-5 parts of fennel and 70-150 parts of water. According to the invention, the hotpot condiment retains all the effects of the original hotpot condiment, the taste of the normal hotpot condiment is not influenced, the taste is unique, and a semi-liquid appears; the k-carrageenan, the xanthan gum and the cassava starch in the formula system are the three plant source food materials, so that the mutual fusion of the beef tallow and the rapeseed oil is easily achieved through the gelatinization effect of the three components so as not to cause the layering phenomenon; and the prepared hotpot condiment has the mellow and delicious taste, and is suitable for the taste of the public.

Description

technical field [0001] The invention relates to the technical field of food seasoning, in particular to a hot pot base and a preparation method thereof. Background technique [0002] Hot pot generally refers to a cooking method in which a pot is used as a utensil, a heat source is used to cook a pot, and water or soup is boiled to cook various kinds of food. It can also refer to the pots used in this cooking method. Its characteristic is to eat while cooking, or the pot itself has a heat preservation effect, the food is still steaming when eating, and the soup is one. Similar dishes are found all over the world, but are especially prevalent mainly in East Asia. Hot pot is hot and spicy, salty and fresh, oily but not greasy, relieves depression and dehumidification, suitable for the climate of mountains and rivers, today it has developed into a mandarin duck pot, spicy and light are different, each according to the needs, add different soups according to personal preferences...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L29/256A23L29/269A23L29/212
CPCA23L27/00A23L27/10A23L29/256A23L29/27A23L29/212A23V2002/00A23V2250/18A23V2250/5036A23V2250/5086A23V2250/5118
Inventor 肖柯
Owner 成都蜀川基贸易有限公司
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