Beef fat hot pot condiment

A technology for hot pot base and butter, which is applied in the directions of oil-containing food ingredients, yeast-containing food ingredients, and food ingredients as emulsifiers, etc., can solve the problems of the butter taste stinky, the proportion is not in place, the taste is unstable, and the like, To achieve the effect of enhancing appetite, improving taste, and delicious color

Pending Publication Date: 2020-12-08
糜富林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The bottom material of butter hot pot is mainly butter, but the traditional butter hot pot is simply boiled beef fat. This kind of butter tastes fishy and the color is relatively turbid. Blistering and other phenomena
In order to make the hot pot taste delicious, most butter hot pots add a lot o

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A butter hot pot bottom material, comprising the following components in parts by weight: 450 parts of edible butter, 80 parts of shortening, 70 parts of glutinous rice cake chili, 10 parts of dried chili, 10 parts of red pepper, 10 parts of watercress, 1 part of tempeh 10 parts of ginger, 5 parts of onion, 5 parts of green onion, 1 part of fennel, 1 part of rock sugar, 10 parts of chicken stock, 1 part of yeast extract, 0.5 parts of ethyl maltol, and 1 part of white wine.

[0030] In this embodiment, the edible butter is the mixing ratio of Sentai butter and Mulinxuan butter, wherein there are 375 parts of Sentai butter and 75 parts of Mulinxuan butter.

[0031] In this embodiment, the glutinous rice cake peppers are respectively the new generation glutinous rice cake peppers and the Indian pepper glutinous rice cake peppers. Wherein the weight ratio of the new generation glutinous rice cake chili is 1:2.

[0032] In this embodiment, the dried chili is a new generatio...

Embodiment 2

[0038] A butter hot pot bottom material, comprising the following components in parts by weight: 500 parts of edible butter, 100 parts of shortening, 90 parts of glutinous rice cake chili, 20 parts of dried chili, 20 parts of red pepper, 20 parts of watercress, 10 parts of tempeh 20 parts of ginger, 10 parts of onion, 10 parts of green onion, 10 parts of fennel, 5 parts of rock sugar, 15 parts of chicken essence, 5 parts of yeast extract, 3 parts of ethyl maltol, and 10 parts of white wine.

[0039] In this embodiment, the edible butter is the mixing ratio of Sentai butter and Mulinxuan butter, wherein there are 415 parts of Sentai butter and 85 parts of Mulinxuan butter.

[0040] In this embodiment, the glutinous rice cake peppers are respectively the new generation glutinous rice cake peppers and the Indian pepper glutinous rice cake peppers. Wherein the weight ratio of the new generation glutinous rice cake chili is 1:3.

[0041] In this embodiment, the dried chili is a ne...

Embodiment 3

[0047] A butter hot pot bottom material, comprising the following components in parts by weight: 475 parts of edible butter, 85 parts of shortening, 75 parts of glutinous rice cake chili, 12 parts of dried chili, 15 parts of red pepper, 12 parts of watercress, 2 parts of tempeh 12 parts of ginger, 5 parts of onion, 5 parts of green onion, 2 parts of fennel, 2 parts of rock sugar, 12 parts of chicken stock, 3 parts of yeast extract, 1.5 parts of ethyl maltol, and 5 parts of white wine.

[0048] In this embodiment, the edible butter is the mixing ratio of Sentai butter and Mulinxuan butter, wherein 400 parts of Sentai butter and 75 parts of Mulinxuan butter.

[0049] In this embodiment, the glutinous rice cake peppers are respectively the new generation glutinous rice cake peppers and the Indian pepper glutinous rice cake peppers. Among them, the weight ratio of the new generation of glutinous rice cake chili is 1:2.5.

[0050] In this embodiment, the dried chili is a new gener...

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PUM

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Abstract

The invention discloses a beef fat hot pot condiment, and belongs to the field of food. The beef fat hotpot condiment comprises 450-500 parts of edible beef fat, 80-100 parts of shortening, 70-90 parts of glutinous rice cake capsicum annuum L., 10-20 parts of dry capsicum annuum L., 10-20 parts of piperis Dahongpao, 10-20 parts of thick broad-bean sauces, 1-10 parts of fermented soya beans, 10-20parts of rhizoma zingiberis, 5-10 parts of allium cepa L., 5-10 parts of Allium. fistulosum L. var. gigantum Makino, 1-10 parts of foeniculi fructus, 1-5 parts of rock candies, 10-15 parts of chickenpowders, 1-5 parts of yeast extracts, 0.5-3 parts of ethyl maltol and 1-10 parts of liquor and spirits. The beef fat hot pot condiment is clear and bright, is free from impurities and has a thick fatfragrance and good oil wettability and stability, the taste of the beef fat hot pot condiment is natural and is emitted for a long time, the beef fat hot pot condiment is smooth to eat, has a good taste, is not greasy, is free from soup turbidity, is health to eat and is environmentally-friendly, and in addition, the beef fat hot pot condiment has few additives and small ingredients and has a lowcost.

Description

technical field [0001] The invention relates to the field of food, in particular to a butter hot pot bottom material. Background technique [0002] Hot pot is convenient to eat, has a long history in China, and is a popular way of dining for many consumers. The quality and taste of chafing dish mainly depend on the quality and the taste of chafing dish bottom material, and my country's territory is vast, and the taste that people like everywhere also has difference, therefore, the chafing dish bottom material of different tastes has occurred on the market. Butter hot pot and clear oil hot pot are relatively common hot pot bottom materials. The bottom material of butter hot pot is mainly butter, but the traditional butter hot pot is simply boiled beef fat. This kind of butter tastes fishy and the color is relatively turbid. Blistering etc. In order to make the hot pot taste delicious, most butter hot pots add a large amount of food additives, and long-term consumption has ...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L27/24A23L33/14
CPCA23L27/00A23L27/10A23L27/24A23L27/2052A23L27/105A23L33/14A23V2002/00A23V2250/18A23V2200/14A23V2250/76A23V2200/242A23V2200/222A23V2200/32
Inventor 糜富林
Owner 糜富林
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