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Beef tallow hotpot condiment and preparation method thereof

A hot pot base material and butter technology, which is applied in the directions of oil-containing food ingredients, inorganic compound-containing food ingredients, food science, etc., can solve the problems of high salt content, excessive taste, unfavorable consumer groups, etc., and reduce the sodium salt content. , a variety of effects

Pending Publication Date: 2021-06-11
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Butter hot pot base is prepared by rationally blending the raw materials used to prepare butter hot pot base, and then frying and cooling. However, traditional butter hot pot base products have too heavy taste and high salt content. High-level defects, not conducive to adapting to consumer groups with different needs

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0026] Based on the butter hot pot bottom material provided above, the present invention also proposes a preparation method of butter hot pot bottom material, comprising the following steps:

[0027] Step S100, put the butter into the pot and heat until melted, then add green onion, dried ginger, garlic, Chinese prickly ash, pepper, thirteen spices, yeast extract, compound salt, cooking wine and monosodium glutamate into the pot, stir fry and cool , to prepare the butter hot pot bottom material.

[0028] Before processing, it is preferable to inspect and screen the raw materials to be processed, check whether the color of butter is bright and whether there is any peculiar smell, check whether the color and luster of pepper, pepper, green onion, ginger, garlic and spices are normal and whether there is any peculiar smell, and eliminate sensory abnormalities. Qualified raw materials are then fried. The preparation method of the butter hot pot base provided by the present invent...

Embodiment 1

[0039] (1) Check whether the luster of the butter is bright and whether there is any peculiar smell, check whether the color and luster of pepper, pepper, onion, ginger, garlic and other spices are normal and whether there is any peculiar smell, remove the unqualified raw materials, and then put the screened butter Cut into pieces, garlic into pieces, green onion into sections, ginger into shreds, wash the chopped green onion, ginger, garlic and dry until the surface is dry, then accurately weigh 450g of butter, 120g of compound salt (containing potassium chloride 30g, sodium chloride 70g), onion 50g, dried ginger 50g, garlic 50g, Chinese prickly ash 90g, pepper 190g, thirteen spices 45g, yeast extract 25g, cooking wine 70g and monosodium glutamate 60g, set aside;

[0040] (2) Put the weighed butter into the pot and heat it on an induction cooker with a heating power of 2100W. After the blocky butter is completely melted, add green onions, dried ginger, garlic, peppercorns, and...

Embodiment 2

[0044] (1) Check whether the luster of the butter is bright and whether there is any peculiar smell, check whether the color and luster of pepper, pepper, onion, ginger, garlic and other spices are normal and whether there is any peculiar smell, remove the unqualified raw materials, and then put the screened butter Cut into pieces, garlic into pieces, shallots into sections, ginger into shreds, wash the cut shallots, ginger, and garlic and dry them until the surface is dry, then accurately weigh 420g of butter, 110g of compound salt (containing potassium chloride 30g, sodium chloride 70g), green onion 60g, dried ginger 49g, garlic 49g, Chinese prickly ash 90g, pepper 200g, thirteen spices 40g, yeast extract 23g, cooking wine 65g and monosodium glutamate 55g, set aside;

[0045] (3) Put the weighed butter into the pot and heat it on an induction cooker with a heating power of 2100W. After the blocky butter is completely melted, add green onions, dried ginger, garlic, peppercorns...

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Abstract

A beef tallow hotpot condiment is prepared from the following components in parts by mass: 40 to 45 parts of beef tallow, 10 to 12 parts of compound salt, 5 to 6 parts of green onion, 4.8 to 5 parts of dried ginger, 4.8 to 5 parts of garlic, 8 to 10 parts of Chinese prickly ash, 18 to 20 parts of chili, 4 to 5 parts of thirteen-spices, 2 to 2.5 parts of yeast extract, 6 to 7 parts of cooking wine and 5 to 6 parts of monosodium glutamate, wherein, the compound salt comprises potassium chloride and sodium chloride, the mass fraction of the potassium chloride in the compound salt is 15-30%, and the mass fraction of the sodium chloride in the compound salt is 70-85%. On the basis that the unique flavor of the beef tallow hotpot is guaranteed, the content of sodium salt in the hotpot condiment is reduced, the content of microelement potassium is properly increased, the healthier and more delicious beef tallow hotpot condiment is provided for consumers, and the variety of beef tallow hotpot condiment products is enriched.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a butter hot pot base material and a preparation method thereof. Background technique [0002] Hot pot is a kind of traditional food with a long history in our country. The hot pot base is an important raw material for cooking hot pot. There are many different flavors, such as butter hot pot base, clear oil hot pot base, mushroom soup hot pot base, etc. To adapt to different consumer demands, among them, the butter hot pot base is the most popular among consumers. The ingredients cooked by it have the characteristics of unique flavor, rich taste and good aftertaste. Butter hot pot base is prepared by rationally blending the raw materials used to prepare butter hot pot base, then frying, cooling and other processes. However, traditional butter hot pot base products have too heavy taste and high salt content. High-level defects, which are not conducive to adapting to consu...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/40
CPCA23L27/00A23L27/10A23L27/40A23V2250/1582A23V2250/1614A23V2250/16A23V2250/18A23V2250/218
Inventor 王海滨戴书舟熊可心康贝贝廖鄂陈季旺
Owner WUHAN POLYTECHNIC UNIVERSITY
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