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Boiling-resistant sour and hot beef tallow hotpot condiment and preparation method thereof

A technology of hot pot bottom material and hot and sour butter, which is applied in the food field, can solve the problems of rapid change in acidity and unsustainable sourness, and achieve the effects of slow change in acidity, enhanced acidity, rounded sourness and no sharp sourness

Pending Publication Date: 2020-08-11
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, the hot and sour base has the problem that the acidity changes rapidly during the boiling and eating process, and the sour feeling is not long-lasting.

Method used

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  • Boiling-resistant sour and hot beef tallow hotpot condiment and preparation method thereof
  • Boiling-resistant sour and hot beef tallow hotpot condiment and preparation method thereof

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preparation example Construction

[0032] The preparation raw material of hot and sour butter hot pot base material provided by the present invention adopts salted yellow pepper, which not only has unique fermented sour taste and fermentation aroma, but also has obvious recognition in taste and smell, but the sour taste of salted pepper is in The hot pot base is not enough, and the sourness is not prominent when eating. In this production method, seabuckthorn fruit raw materials are added at the same time, which synergistically enhances the sourness of the product, coordinates the acidity and spiciness of the product, and gives the product a sour taste. At the same time, the acidity of seabuckthorn changes slowly after being heated, which can delay the decline in acidity during the hot and sour hot pot bottom material. speed.

[0033] In some specific embodiments of the present invention, the mass ratio of described salted yellow pepper and seabuckthorn is 32.5:3;

[0034] In some specific implementations of t...

Embodiment 1

[0066] A method of making salted yellow pepper sauce hot and sour butter hot pot base:

[0067] (1) Raw material pretreatment: total acid is 1.1g / 100g, 32.5kg of salted yellow pepper is crushed into 5-6mm particles, 6kg of garlic is crushed into 5-6mm particles, 5kg of salted ginger is crushed into 4-5mm particles, 0.7kg of Chinese prickly ash, 0.8kg of white pepper, and 0.5kg of cumin are crushed into 3mm particles;

[0068] (2) Steaming: Heat 53kg of butter to 115°C, add 6kg of fresh garlic and fry for 8 minutes until the surface turns yellow, add spice powder, and fry for 1 minute;

[0069] (3) Make hot and sour butter hot pot bottom material: Add 5kg salted ginger, 32.5kg salted yellow pepper and stir-fry for 10 minutes until the water vapor is dry; add 5kg of edible salt, 7kg of monosodium glutamate, 8kg of white sugar, beef Mix 5kg powder, 1.2kg citric acid, and 3kg seabuckthorn evenly; fill, and cool for 35 minutes at 2°C to shape.

Embodiment 2

[0071] A method of making salted yellow pepper sauce hot and sour butter hot pot base:

[0072] (1) Raw material pretreatment: total acid is 1.1g / 100g, 30kg of salted yellow pepper is crushed into 5-6mm particles, 4kg of garlic is crushed into 5-6mm particles, 4kg of salted ginger is crushed into 4-5mm particles, Chinese prickly ash is crushed into 5-6mm particles, 0.5kg, white pepper 0.7kg, cumin 0.4kg crushed into 3mm particles;

[0073] (2) Steaming: Heat 51kg of butter to 110°C, add 4kg of fresh garlic and fry for 5 minutes until the surface turns yellow, add spice powder, and fry for 1 minute;

[0074] (3) Make hot and sour butter hot pot bottom material: Add 4kg salted ginger, 30kg salted yellow pepper and fry for 8 minutes until the water vapor is dry; add 4kg of edible salt, 6kg of monosodium glutamate, 7kg of white sugar, beef powder 4kg, 1.1kg citric acid, and 2kg seabuckthorn are stirred evenly; filled, and cooled for 30 minutes at 0°C to shape.

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Abstract

The invention provides a boiling-resistant sour and hot beef tallow hotpot condiment which is prepared from the following raw materials in parts by weight: 51 to 55 parts of beef tallow, 30 to 35 parts of salted yellow peppers, 2 to 4 parts of hippophae rhamnoides fruits, 5 to 7 parts of garlics, 4 to 6 parts of edible salts, 7 to 9 parts of white granulated sugar, 0.5 to 0.9 part of pepper, 0.7 to 0.9 part of white pepper and 4 to 6 parts of beef powder. The hippophae rhamnoides fruits are added into the sour and hot beef tallow hotpot condiment provided by the invention and is compounded with the salted peppers to enhance the sour degree of the sour and hot hotpot condiment in a cooperative way, so that the sour taste is mellow and full, but does not have vinegar taste; a product is delicious and natural; and after boiling and heating, the sour degree change is slow. In addition, yellow salted yellow peppers and hippophae rhamnoides fruits and light-color spices not influencing the product color are selected as the raw materials, so that an oil layer of the prepared sour and hot hotpot condiment has the yellow and bright color and luster.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a boiling-resistant hot and sour butter hot pot base material and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, especially the change of lifestyle and the acceleration of the pace of life, compound seasonings that are easy to store, carry, safe and hygienic, nutritious and diverse in flavor have been developed rapidly, especially hot pot bottom products are famous for their It is loved by people for its strong flavor, complex taste and a wide range of ingredients. Butter hot pot base is currently the mainstream of the entire hot pot base category, and it has occupied an important position in condiments. At present, there are many places in the country to carry out the development of compound seasoning, especially the development of butter hot pot base material, which has been put on the market in batches on...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L19/20A23L5/43
CPCA23L27/00A23L27/10A23L19/20A23L5/43A23V2002/00A23V2200/044
Inventor 张小慧胡君景李金桩
Owner 内蒙古草原红太阳食品股份有限公司
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