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Spicy-enhancing bag for chafing dish

A technology of burlap and hot pot, applied in the field of hot pot ingredients, can solve the problems of affecting the normal consumption of hot pot, affecting the taste, accompanied by bitterness, etc., to achieve the effect of maintaining the original color and hardness, reducing the degree of softening residue, and reducing bitterness

Inactive Publication Date: 2020-08-21
重庆领味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to increase the numbness, people will add peppercorns to the bottom of the hot pot, but there is no numbness in the early stage, and the numbness will not appear until the hot pot is cooked, and it will be accompanied by bitterness, which seriously affects the taste
Moreover, the pepper will sink to the bottom when it is cooked to the late stage, black paste will appear, and slag will fall off, which will seriously affect the normal consumption of hot pot.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of steamed stuffed bun for chafing dish, the preparation technology that adopts comprises the following steps:

[0022] S1: Separately screen the dried green peppercorns and dried red peppercorns, including rough selection, selection, screening, and peeling of dried green peppercorns and dried red peppercorns; prepare non-genetically modified salad oils respectively to improve their purity and naturalness ;

[0023] S2: Pickle the dried green Zanthoxylum bungeanum and dried red Zanthoxylum bungeanum respectively, and use marinade during pickling. The marinade includes spices, water and alcohol. The spices include spiced fruit, fennel and star anise. The ratio of green Zanthoxylum bungeanum and dried red Zanthoxylum bungeanum is 1:10, and the spice fruit, fennel, star anise and alcohol in the marinade account for 0.15%, 0.15%, 0.15% and 0.15% respectively, and the rest is water; the marinating time is 30min, Get green peppercorns and red peppercorns;

[0024] S3...

Embodiment 2

[0031] A kind of steamed stuffed bun for chafing dish, the preparation technology that adopts comprises the following steps:

[0032] S1: Screening of dried green peppercorns and dried red peppercorns, including rough selection, selection, screening and peeling of dried green peppercorns and dried red peppercorns; corresponding preparation of vegetable oil, vegetable oil is non-genetically modified salad oil or rapeseed Oil;

[0033] S2: Pickle the dried green Zanthoxylum bungeanum and dried red Zanthoxylum bungeanum respectively, and use marinade during pickling. The marinade includes spices, water and alcohol. The spices include spiced fruit, fennel and star anise. The ratio of green Zanthoxylum bungeanum and dried red Zanthoxylum bungeanum is 1:10, and the spice fruit, fennel, star anise and alcohol in the marinade account for 0.2%, 0.2%, 0.2% and 0.2% respectively, and the rest is water; the marinating time is 40min, Get green peppercorns and red peppercorns;

[0034] S3...

Embodiment 3

[0041] A kind of steamed stuffed bun for chafing dish, the preparation technology that adopts comprises the following steps:

[0042] S1: Screening of dried green peppercorns and dried red peppercorns, including rough selection, selection, screening and peeling of dried green peppercorns and dried red peppercorns; corresponding preparation of vegetable oil, vegetable oil is non-genetically modified salad oil or rapeseed Oil;

[0043] S2: Pickle the dried green Zanthoxylum bungeanum and dried red Zanthoxylum bungeanum respectively, and use marinade during pickling. The marinade includes spices, water and alcohol. The spices include spiced fruit, fennel and star anise. The ratio of green Zanthoxylum bungeanum and dried red Zanthoxylum bungeanum is 1:10, and the spice fruit, fennel, star anise and alcohol in the marinade account for 0.3%, 0.3%, 0.3% and 0.3% respectively, and the rest is water; the marinating time is 50min, Get green peppercorns and red peppercorns;

[0044] S3...

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PUM

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Abstract

The invention relates to a spicy-enhancing bag for chafing dish, a method comprises the following steps: S1, screening dried green prickleyash and dried red prickleyash, and preparing vegetable oil; S2, pickling to obtain green prickleyash and red prickleyash; S3, heating vegetable oil to 120-160 DEG C, and putting the pickled green prickleyash and red prickleyash into the vegetable oil to be stirred and mixed; S4, respectively braising the green prickleyash and the vegetable oil and the red prickleyash and the vegetable oil to respectively obtain green prickleyash oil mixed with the green prickleyash and red prickleyash oil mixed with the red prickleyash; S5, separating the zanthoxylum schinifolium oil and the zanthoxylum schinifolium oil to obtain zanthoxylum schinifolium, zanthoxylum schinifolium oil, zanthoxylum schinifolium and zanthoxylum schinifolium oil respectively; S6, compounding the zanthoxylum schinifolium oil and the zanthoxylum schinifolium oil to obtain zanthoxylum schinifolium oil, mixing the zanthoxylum schinifolium with the zanthoxylum schinifolium to obtain zanthoxylum schinifolium, and mixing the zanthoxylum schinifolium with the zanthoxylum schinifolium oil toobtain spicy-enhancing oil; and S7, packaging the sesame oil to obtain the spicy-enhancing. The spicy-enhancing bag can better improve fragrance and sesame seed of hotpot, improve fragrance and sesame seed degree, reduce bitterness, effectively save cost and facilitate use.

Description

technical field [0001] The invention relates to the technical field of hot pot ingredients, in particular to a sesame bun for hot pot. Background technique [0002] Hot pot is a way of dining that is popular with many consumers. Hot pot is convenient to eat and has a long history in China. As we all know, the quality and taste of chafing dish mainly depend on the quality and taste of chafing dish bottom material. my country has a vast territory, and there are differences in the favorite tastes of people from all over the country. Therefore, chafing dish bottom material of different tastes has appeared on the market. [0003] The spicy hot pot base is made of various condiment raw materials such as chili, pepper, and ginger, which has the characteristics of hemp, spicy, fragrant, and fresh. In order to increase the numbness, people will add prickly ash to the hot pot base, but there is no numbness in the early stage, and the numbness will not appear until the hot pot is coo...

Claims

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Application Information

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IPC IPC(8): A23L27/10
CPCA23L27/10A23V2002/00A23V2250/18
Inventor 邓洁李兴隆
Owner 重庆领味食品有限公司
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