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Low-temperature fragrance-fixing hotpot condiment and preparation method thereof

A hot pot base material and aroma-fixing technology, which is applied in the fields of ultra-high pressure food processing, food science, application, etc., can solve the problems of poor flavor and insufficient aroma of hot pot base material, avoid the loss of fat flavor, increase product yield, The effect of reducing the frying temperature and time

Pending Publication Date: 2021-07-09
四川天味食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the above-mentioned deficiencies in the prior art, the present invention provides a low-temperature solid-flavored hot pot bottom material and its preparation method, which does not need to undergo high-temperature refining and deodorization during preparation, effectively solving the poor flavor and aroma of the hot pot bottom material in the prior art. Insufficient and other issues

Method used

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  • Low-temperature fragrance-fixing hotpot condiment and preparation method thereof
  • Low-temperature fragrance-fixing hotpot condiment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A low-temperature solid fragrance hot pot bottom material, the preparation method of which comprises the following steps:

[0029] (1) Mix glutinous rice cake chili, Chinese prickly ash powder, spice powder, minced garlic, red palm oil and 1 / 3 of butter, and process it under ultra-high pressure at 350MPa and 80°C for 18 minutes to obtain Mixture 1;

[0030] (2) Heat 1 / 3 of the butter to 138°C, add scallion and ginger paste and fry for 4 minutes to get Mixture 2;

[0031] (3) Cool down the mixture 2 obtained in step (2) to 130°C, then add bean paste, tempeh, shiitake mushrooms and rock sugar in sequence, mix and fry at 130°C for 3 minutes to obtain mixture 3;

[0032] (4) Cool the mixture 3 obtained in step (3) to 102°C, then add the mixture 1 obtained in step (1), then add the remaining butter, onion powder and pork rib powder, and fry for 20 minutes to obtain mixture 4;

[0033] (5) Cool the mixed material 4 obtained in step (4) to 85°C, then add flavoring agent, edib...

Embodiment 2

[0037] A low-temperature solid fragrance hot pot bottom material, the preparation method of which comprises the following steps:

[0038] (1) Mix glutinous rice cake chili, Chinese prickly ash powder, spice powder, minced garlic, red palm oil and 1 / 3 of butter, and process it at 380MPa and 70°C for 17 minutes under ultra-high pressure to obtain Mixture 1;

[0039] (2) Heat 1 / 3 of the butter to 140°C, add scallion and ginger paste and fry for 3 minutes to get Mixture 2;

[0040] (3) Cool down the mixture 2 obtained in step (2) to 132°C, then add bean paste, fermented soy beans, shiitake mushrooms and rock sugar in sequence, mix and fry at 132°C for 3 minutes to obtain mixture 3;

[0041] (4) Cool the mixture 3 obtained in step (3) to 104°C, then add the mixture 1 obtained in step (1), then add the remaining butter, onion powder and pork rib powder, and fry for 23 minutes to obtain mixture 4;

[0042] (5) Cool the mixed material 4 obtained in step (4) to 85°C, then add flavorin...

Embodiment 3

[0046] A low-temperature solid fragrance hot pot bottom material, the preparation method of which comprises the following steps:

[0047] (1) Mix glutinous rice cake chili, Chinese prickly ash powder, spice powder, minced garlic, red palm oil and 1 / 3 of butter, and process it under ultra-high pressure at 400MPa and 80°C for 18 minutes to obtain Mixture 1;

[0048] (2) Heat 1 / 3 of the butter to 145°C, add scallion and ginger paste and fry for 5 minutes to get Mixture 2;

[0049] (3) Cool down the mixture 2 obtained in step (2) to 135°C, then add bean paste, tempeh, shiitake mushrooms and rock sugar in sequence, mix and fry at 135°C for 5 minutes to obtain mixture 3;

[0050] (4) Cool down the mixture 3 obtained in step (3) to 106°C, then add the mixture 1 obtained in step (1), then add the remaining butter, onion powder and pork rib powder, and fry for 25 minutes to obtain mixture 4;

[0051] (5) Cool the mixed material 4 obtained in step (4) to 90°C, then add flavoring agent,...

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Abstract

The invention discloses a low-temperature fragrance-fixing hotpot condiment and a preparation method thereof. The preparation method comprises the following steps: mixing glutinous rice cake chilies, Chinese prickly ash powder, spice powder, minced garlic, red palm oil and 1 / 3 of beef tallow, and carrying out ultrahigh pressure treatment to obtain a mixture I; heating 1 / 3 of beef tallow, adding the scallion and ginger pulp, and frying to obtain a mixture II; cooling the mixture II, adding thick broad-bean sauce, fermented soya beans, mushroom granules and crystal sugar, mixing and frying to obtain a mixture III; cooling the mixture III, then adding the mixture I, then adding the rest beef tallow, onion powder and rib powder, and frying to obtain a mixture IV; and cooling the mixture IV, then adding a fresh flavoring agent, edible salt, monosodium glutamate and chicken essence, uniformly mixing, filling, cooling, demolding and packaging to obtain the low-temperature fragrance-fixing hotpot condiment. The invention further discloses the low-temperature fragrance-fixing hotpot condiment prepared by the method. During preparation, high-temperature refining for deodorization is not needed, and the problems of poor flavor, insufficient fragrance and the like of the hotpot condiment in the prior art are effectively solved.

Description

technical field [0001] The invention relates to the technical field of hot pot bottom material preparation, in particular to a low-temperature solid aroma hot pot bottom material and a preparation method thereof. Background technique [0002] As a special Chinese food, hot pot has its irreplaceable status. The main raw materials used in the hot pot base are butter, clear oil, lard, chicken oil, various spices and bean paste, etc., because it is easy to eat and has a variety of ingredients, it is deeply loved by the public. The butter hot pot base is widely used in Sichuan and Chongqing because of its special animal fat aroma, and can well absorb the aroma, numb, and spicy flavors of pepper, pepper, and other spices, including hot pot, skewers, and Sichuan dishes. Wait. The preparation of traditional butter hot pot bottom material is mostly prepared by frying and steaming in a frying pan at high temperature, but the traditional process has problems such as small batch outpu...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L5/30A23L5/00
CPCA23L27/00A23L27/10A23L5/30A23L5/55A23V2002/00A23V2250/708A23V2250/032A23V2250/1578A23V2250/1582A23V2300/46
Inventor 王传明叶丹李镓王红强王奇王浩文贾碧洪
Owner 四川天味食品集团股份有限公司
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