Red palm oil hotpot condiment and preparation method thereof

A technology of hot pot bottom material and red palm oil, which is applied in the field of red palm oil hot pot bottom material and its preparation, can solve the problems of destroying the nutritional components of red palm oil and oil discoloration, affecting human health, and residual taste, etc., so as to shorten frying time Time, shape is better, the effect of reducing oil fume

Active Publication Date: 2021-07-06
四川天味食品集团股份有限公司 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the deficiencies or defects in the above-mentioned prior art, the purpose of the present invention is to provide a red palm oil hot pot base and its preparation method, which can effectively solve the problem of using tallow as oil in the existing hot pot base that affects human health and has serious taste residues. The preparation of hot pot bottom material with traditional processing methods will destroy the nutritional content of red palm oil and the problem of discoloration of oil

Method used

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  • Red palm oil hotpot condiment and preparation method thereof
  • Red palm oil hotpot condiment and preparation method thereof
  • Red palm oil hotpot condiment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The present embodiment 1 provides a kind of red palm oil hot pot bottom material, comprises the raw material of following weight portion: 1000 parts of red palm oil, 25 parts of dried chili powder, 70 parts of bean paste, 35 parts of edible salt, 20 parts of monosodium glutamate, 35 parts of chicken essence, 60 parts of minced pepper, 20 parts of spring onion, 20 parts of green onion, 20.5 parts of ginger, 20.5 parts of minced garlic, 4 parts of rock sugar, 11 parts of tempeh, 6 parts of shiitake mushrooms, 19 parts of pepper powder, compound spice powder 15 parts, 5 parts of onion powder, 5 parts of pork ribs powder, and 1 part of flavoring agent.

[0030] Among them, the crushed pepper is made of thick-skinned peppers, wrinkled-skinned peppers and lantern peppers in a mass ratio of 5:3:2, and then mixed with rice wine; wherein, the amount of rice wine added is thick-skinned peppers, wrinkled-skinned peppers and lantern peppers 1.2 times the total mass of pepper, mince...

Embodiment 2

[0039] Present embodiment 2 provides a kind of red palm oil hot pot bottom material, comprises the raw material of following parts by weight: 1050 parts of red palm oil, 20 parts of dry Chaotian pepper powder, 75 parts of bean paste, 35 parts of edible salt, 20 parts of monosodium glutamate, 35 parts of chicken essence, 60 parts of minced pepper, 25 parts of shallots, 25 parts of green onions, 22 parts of ginger slices, 23 parts of minced garlic, 4 parts of rock sugar, 11 parts of tempeh, 6 parts of shiitake mushrooms, 17 parts of pepper powder, compound spice powder 15 parts, 5 parts of onion powder, 3 parts of pork ribs powder, 1 part of flavoring agent.

[0040] Among them, the crushed pepper is made of thick-skinned peppers, wrinkled-skinned peppers and lantern peppers in a mass ratio of 5:3:2, and then mixed with rice wine; wherein, the amount of rice wine added is thick-skinned peppers, wrinkled-skinned peppers and lantern peppers 1.2 times the total mass of pepper, minc...

experiment example

[0108] Through sensory evaluation evaluation embodiment 1-2 and comparative example 1-5 prepare the cooking fume degree in the hot pot base material process, and measure the chromaticity and carotene content of product; Embodiment 1-2 and comparative example 1-5 prepare Add 1500g of water for every 500g of the hot pot bottom material, heat to boiling, and cook the dishes for sensory evaluation. The results are shown in Table 1 and Table 2.

[0109] Table 1. Analysis results of oil fume, chroma and carotene content of the product

[0110]

[0111] Note: Different capital letters (a, b, c) indicate significant differences in the same column, p<0.05;

[0112] According to Table 1, compared with Examples 1-2 and Comparative Examples 1-3, which used red palm oil to prepare the hot pot bottom material, Comparative Example 5 used tallow as raw material, and the cooking process of hot pot produced more and rich oily smoke. , the a value is relatively large, and comparative example...

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Abstract

The invention discloses a red palm oil hotpot condiment and a preparation method thereof, and belongs to the technical field of hotpot condiment preparation. The red palm oil is used for completely replacing beef tallow to serve as the unique grease raw material of the hotpot condiment, by adopting the method of segmented feeding, segmented stir-frying and segmented cooling, the problems that beef tallow is adopted as grease in the existing hotpot condiment to affect human health and severely remain taste, and the hotpot condiment prepared by the traditional processing method can destroy the nutritional ingredients of the red palm oil and change the color of the grease are effectively solved, the nutritional value of the hotpot condiment, especially the content of carotene in the product, is increased, the hotpot condiment is endowed with red and bright color, the use of capsanthin and stir-frying of glutinous rice cake chili are avoided, and the red palm oil hotpot condiment with both color, aroma and taste and nutritional value is prepared.

Description

technical field [0001] The invention relates to the technical field of preparation of hot pot bottom material, in particular to a red palm oil hot pot bottom material and a preparation method thereof. Background technique [0002] Red palm oil is a product of palm oil, mainly produced in Malaysia. It is called red palm oil because of its dark red color. Red palm oil is not only rich in bioactive substances such as tocopherol, squalene and tocotrienol, but also has the highest carotene content (700-1000ppm) among natural vegetable oils, which is 30 times that of carrots, and does not contain trans fatty acids and cholesterol. [0003] As a special Chinese food, hot pot has its irreplaceable status. At present, the traditional hot pot base material on the market is generally fried with butter, but butter is a kind of fatty oil with high content of cholesterol and saturated fatty acids. Excessive consumption is not good for human health, and the smell of butter is heavy and e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
CPCA23L27/00A23V2002/00A23V2200/044A23V2250/18Y02A40/90
Inventor 叶丹陈诗晴杨峻豪朱大军王传明何高洁李洪亮
Owner 四川天味食品集团股份有限公司
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