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Double-layer beef tallow hotpot condiment and processing method thereof

A technology of hot pot bottom material and butter, which is applied in the field of food processing, can solve the problems of incomplete nutrition, inability to meet diversified market demands, and single taste, so as to alleviate the stimulation of spicy taste, improve the quality of soup juice, and slow down the dissolution time Effect

Inactive Publication Date: 2021-05-14
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, some hot pot ingredients only use vegetable oil. This kind of hot pot ingredients has a single taste and incomplete nutrition, which cannot meet the diverse market needs.

Method used

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  • Double-layer beef tallow hotpot condiment and processing method thereof

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Effect test

preparation example Construction

[0080] A preparation method for double-layer butter hot pot bottom material, comprising the following steps:

[0081] Step 1: Cut the onion into pieces with a side length not greater than 20 mm, immerse the onion and salad oil in the salad oil at a ratio of 1:5 by weight, and place it at room temperature for 72 hours to obtain the onion salad oil;

[0082] Step 2: heating butter to 140-160°C and adding it to onion salad oil and chicken oil to obtain the first intermediate product;

[0083] Step 3: Heat the first intermediate product to 150°C, put in dried chili, baby’s breath and Chinese prickly ash and fry till fragrant to obtain the second intermediate product;

[0084] Step 4: Add bean paste and tempeh to the second intermediate product and fry for 3-7 minutes until the temperature is 100-120°C to obtain the third intermediate product;

[0085] Step 5: add garlic and rock sugar to the third intermediate product and fry for 10-20 minutes, and the frying temperature reaches ...

Embodiment 1

[0094] A preparation method for a double-layer butter hot pot bottom material, comprising the following steps, characterized in that: it includes an integrated inner core layer and an outer layer, and the integrated inner core layer and outer layer all include the following ingredients: refined butter , onion salad oil, chicken oil, spices to make white wine, fermented soybeans.

[0095] The components in parts by weight, the inner core layer includes: 150 parts of refined butter, 50 parts of onion salad oil, 35 parts of chicken oil, 3 parts of white wine brewed with spices, 30 parts of tempeh, 40 parts of tapioca starch, hawthorn 18 parts, 18 parts of red date slices, 8 parts of ginger skin, 5 parts of lemon juice, 0.5 parts of edible gelatin;

[0096] The components by weight, the outer layer includes: 300 parts of refined butter, 100 parts of onion salad oil, 70 parts of chicken oil, 10 parts of white wine brewed with spices, 30 parts of tempeh, 60 parts of dried chili, ful...

Embodiment 2

[0109] A preparation method for a double-layer butter hot pot bottom material, comprising the following steps, characterized in that: it includes an integrated inner core layer and an outer layer, and the integrated inner core layer and outer layer all include the following ingredients: refined butter , onion salad oil, chicken oil, spices to make white wine, fermented soybeans.

[0110] The components in parts by weight, the inner core layer includes: 180 parts of refined butter, 60 parts of onion salad oil, 40 parts of chicken oil, 4 parts of white wine brewed with spices, 45 parts of tempeh, 50 parts of tapioca starch, hawthorn 25 parts, 25 parts of red date slices, 10 parts of ginger skin, 10 parts of lemon juice, 0.7 parts of edible gelatin;

[0111] The components by weight, the outer layer includes: 360 parts of refined butter, 120 parts of onion salad oil, 80 parts of chicken oil, 18 parts of white wine brewed with spices, 50 parts of tempeh, 65 parts of dried chili, f...

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Abstract

The invention relates to a double-layer beef tallow hotpot condiment, which comprises the following main components: refined beef tallow, onion salad oil, chicken oil, spice infused white spirit and fermented soya beans which form an integrated inner core layer and outer layer structure, and a layer of dissoluble edible net film is arranged between the inner core layer and the outer layer structure. The double-layer beef tallow hotpot condiment is scientific and reasonable in design, breaks through a single structure of traditional hotpot condiment chili oil, and is provided with an inner core and an outer layer structure which are separated through the edible net film. The edible net film is arranged, so that the dissolving speed of the inner core layer can be slowed down, and the situation that the taste of the soup is too thick after a period of time due to too fast dissolving is avoided. When the hotpot condiment is boiled, the outer layer can be firstly blended into soup, and then the inner core layer can be gradually dissolved and continuously blended into the soup along with the prolonging of the dining time to realize the change of the taste, so that the spicy taste of the traditional hotpot condiment is weakened, the light taste is added, the continuous supplement of the instant-boiling soup base taste can be kept in the eating process, and the flavor of the hot pot is improved.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to seasoning processing technology, in particular to a double-layer butter hot pot bottom material and a processing method thereof. Background technique [0002] Hot pot originated in Sichuan. The base is mostly made of animal oil with chili and watercress as the main raw materials. It is delicious and unforgettable, and is loved by consumers. With the development of society, people are pursuing delicious food and putting forward higher requirements for people's dietary health. The production of hot pot bottom material is also facing challenges. It is not only necessary to master the dosage and proportion of various raw materials, but also to ensure the health requirements of consumers. [0003] In terms of the materials used for the hot pot bottom material, the use of oil is the main factor that determines the quality of the hot pot bottom material. Now, some hot pot bottom materials...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/12A23L27/14A23L27/24A23L27/40A23P20/20A23L29/244A23L29/256A23L29/30A23L29/281A23L33/00A23L33/105
CPCA23V2002/00A23L27/00A23L27/10A23L27/105A23L27/12A23L27/13A23L27/14A23L27/24A23L27/40A23L29/244A23L29/256A23L29/284A23L29/30A23L29/37A23L33/00A23L33/105A23P20/20A23V2250/6406A23V2200/30A23V2250/628A23V2250/5432A23V2250/5118A23V2250/21A23V2250/5066A23V2250/5036
Inventor 刘晓东何新益王浩田黄宗海闫西纯
Owner TIANJIN AGRICULTURE COLLEGE
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