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Preparation process of residue-free hotpot condiment

A technology of hot pot bottom material and preparation process, which is applied in food ingredients containing natural extracts, food ingredients as emulsifiers, food science, etc.

Pending Publication Date: 2020-08-25
江苏美鑫食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to aim at the deficiencies of the prior art, and to provide a preparation process for a no-slag red oil hot pot bottom material, aiming to solve the problem of a large amount of material slag existing in the hot pot bottom material, and the hot pot bottom material will Keep the fragrance for a long time, and there will be no problem of flavor fading during the cooking process

Method used

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  • Preparation process of residue-free hotpot condiment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A. According to the ratio of 1:1, select 30 parts of baby's breath pepper and chaotian pepper pepper, soak in cold water for 0.5 hours, then remove and dry for later use;

[0025] B. Weigh 10 parts of spices, said spices include sweet song 1, clove 1, star anise 2, cumin 1, grass fruit 1, Amomum 1, Sannai 1, Lingcao 1, Paicao 3, Baicao 1 in parts by weight. Cardamom 1, nutmeg 1, cinnamon bark 2, and bay leaf 1, break the spices into pieces, put them in warm water at 15°C and soak for 15 minutes, then put them together with warm water in a steamer for 30 minutes on high heat , according to parts by weight, the proportioning ratio of spices and warm water is 5:1;

[0026] C. Heat the frying pan to 70°C, take butter and add it to the frying pan to melt, when it is melted and heated to 90°C, add 5 parts of the first auxiliary material, refine for 15 minutes, remove the first auxiliary material; heat to 100 After ℃, add the treated pepper and fry for 30 minutes, then add th...

Embodiment 2

[0033] A. According to the ratio of 1:1, select 40 parts of baby's breath pepper and chaotian pepper pepper, soak in cold water for 2 hours, then remove and dry for later use;

[0034] B. Weigh 12 parts of spices, said spices include sweet song 1, clove 1, star anise 2, cumin 1, grass fruit 1, Amomum 1, three Nye 1, Lingcao 1, Paicao 3, Baicao 1 in parts by weight. Cardamom 1, nutmeg 1, cinnamon bark 2, and bay leaf 1, break the spices into pieces, put them in warm water at 17°C and soak for 20 minutes, then put them in a steamer with warm water and cook for 40 minutes on high heat , according to parts by weight, the proportioning ratio of spices and warm water is 5:1;

[0035] C. Heat the frying pan to 75°C, take butter and add it to the frying pan to melt, when it is melted and heated to 90°C, add 7 parts of the first auxiliary material, refine for 18 minutes, remove the first auxiliary material; heat to 110 After ℃, add the treated pepper and fry for 40 minutes, then add t...

Embodiment 3

[0042] A. According to the ratio of 1:1, select 45 parts of Gypsophila pepper and Chaotian pepper pepper, soak in cold water for 3 hours, then remove and dry for later use;

[0043] B. Weigh 15 parts of spices, said spices include sweet song 1, clove 1, star anise 2, cumin 1, grass fruit 1, Amomum 1, Sannai 1, Lingcao 1, Paicao 3, Baicao 1 in parts by weight Cardamom 1, nutmeg 1, cinnamon bark 2, and bay leaves 1, break the spices into pieces, put them in warm water at 19°C for 30 minutes, put them together with warm water in a steamer and cook for 45 minutes on high heat , according to parts by weight, the proportioning ratio of spices and warm water is 5:1;

[0044]C. Heat the frying pan to 80°C, take butter and add it to the frying pan to melt, when it is melted and heated to 90°C, add 8 parts of the first auxiliary material, refine for 20 minutes, remove the first auxiliary material; heat to 120 After ℃, add the treated pepper and fry for 45 minutes, then add spices and f...

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Abstract

The invention discloses a preparation process of a residue-free hotpot condiment. The preparation process comprises the following raw materials: 30-45 parts of chilies, 10-15 parts of spices, 280-350parts of beef tallow, 5-8 parts of first auxiliary materials, 3-5 parts of second auxiliary materials, 3-5 parts of Pixian bean paste and 2-3 parts of an emulsifier, oil and materials are separately packaged, and the materials are extracted and emulsified. On one hand, the prepared chili oil is guaranteed to be clear, and on the other hand, the materials are treated to enhance the water solubilityof the hotpot condiment, so that the hotpot condiment is easily dissolved in water, and the flavor of the hotpot condiment does not fade in the long-time boiling process of the hotpot.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a preparation process of a slag-free chafing dish bottom material. Background technique [0002] Hot pot is easy to eat and has a variety of ingredients. While ensuring the intake of various nutrients, it can also create a lively eating atmosphere, so it is very popular among the public. The hot pot seasoning is a new type of condiment produced on an industrial scale with a certain formula. It is the soul of the hot pot, and its quality directly affects the flavor of the hot pot. [0003] At present, most of the base materials will add various spices and auxiliary materials during the preparation process, so in the actual formed hot pot base material, there are more slag, which affects the taste of eating. There are many techniques for producing slag-free hot pot bottom material derived from the market, but the hot pot bottom material produced under this process loses the support...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10
CPCA23L27/00A23L27/11A23L27/10A23V2002/00A23V2250/21A23V2200/222
Inventor 舒德昌
Owner 江苏美鑫食品科技有限公司
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