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Low-temperature stir-frying-free beef tallow hotpot condiment and preparation method thereof

A technology for hot pot base material and butter, which is applied in the directions of oil-containing food ingredients, natural extract-containing food ingredients, and food forming, etc. Stability and product quality, the effect of preventing permeation and oxidative deterioration, and inhibiting the volatilization of aroma substances

Pending Publication Date: 2021-08-06
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 non-fried butter hot pot bottom material and its preparation method. The problem of excessive exhaust gas, the incomplete dissolution of flavor substances, and the problem of oil leakage in the existing hot pot bottom material

Method used

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  • Low-temperature stir-frying-free beef tallow hotpot condiment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A low-temperature non-fried butter hot pot bottom material, which is composed of the following components in parts by weight: 70 parts of butter, 30 parts of shortening, 25 parts of palm oil, 1 part of capsicum oleoresin, 1.5 parts of capsicum red, pepper oleoresin 3.0 parts, 1.5 parts of pepper volatile oil, 0.9 parts of onion essential oil, 0.7 parts of parsley essential oil, 0.8 parts of shallot essential oil, 1.2 parts of garlic essential oil, 1.0 parts of ginger essential oil, 1.0 parts of shallot essential oil, 1.4 parts of watercress essential oil, 0.8 parts of tempeh essential oil, butter 0.25 parts of flavor-enhancing essence, 2 parts of spice essential oil, 4 parts of edible salt, 2.5 parts of white sugar, 3.0 parts of monosodium glutamate, 0.5 part of 5'-flavored nucleotide disodium, 0.08 part of ethyl maltol, 15 parts of sterilized water, meat 5 parts of flavor paste essence, 1 part of yeast extract, 2.0 parts of flavor-enhancing essence for hot pot base, 1.5...

Embodiment 2

[0035] A low-temperature non-fried butter hot pot base material, comprising the following components in parts by weight: 60 parts of butter, 20 parts of shortening, 20 parts of palm oil, 0.5 parts of capsicum oleoresin, 2 parts of capsicum red, 2.5 parts of pepper oleoresin 1 part, 1 part of pepper volatile oil, 0.5 part of onion essential oil, 0.5 part of parsley essential oil, 0.6 part of scallion essential oil, 0.8 part of garlic essential oil, 0.5 part of ginger essential oil, 0.6 part of shallot essential oil, 1.0 part of watercress essential oil, 0.5 part of tempeh essential oil, 0.1 parts of flavor essence, 4 parts of spice essential oil, 4 parts of edible salt, 1.5 parts of white sugar, 3 parts of monosodium glutamate, 0.5 part of 5'-flavored nucleotide disodium, 0.1 part of ethyl maltol, 10 parts of sterilized water, meat flavor 3 parts of paste essence, 4 parts of yeast extract, 1.6 parts of flavor-enhancing essence for hot pot base, 0.5 parts of rosemary extract, and...

Embodiment 3

[0047] A low-temperature non-fried butter hot pot base material, comprising the following components in parts by weight: 30 parts of butter, 10 parts of shortening, 10 parts of palm oil, 1 part of capsicum oleoresin, 2 parts of capsicum red, 2 parts of pepper oleoresin 1 part, 1 part of pepper volatile oil, 1 part of onion essential oil, 1 part of parsley essential oil, 1 part of scallion essential oil, 2 parts of garlic essential oil, 2 parts of ginger essential oil, 1 part of shallot essential oil, 1 part of watercress essential oil, 1 part of soybean oil, 1 part of butter 1 part of flavor essence, 2 parts of spice essential oil, 2 parts of edible salt, 1 part of white sugar, 2 parts of monosodium glutamate, 0.2 part of 5'-flavored nucleotide disodium, 0.1 part of ethyl maltol, 2 parts of sterilized water, meat 1 part of flavor paste essence, 1 part of yeast extract, 0.55 parts of flavor-enhancing essence for hot pot base, 0.2 parts of rosemary essential oil, and 1.5 parts of...

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Abstract

The invention discloses a low-temperature stir-frying-free beef tallow hotpot condiment and a preparation method thereof. The hotpot condiment is prepared from 30 parts of beef tallow, 14 parts of shortening, 20 parts of palm oil, 5 parts of capsicum oleoresin, 2 parts of capsanthin, 2.5 parts of zanthoxylum oil resin, 2 parts of zanthoxylum volatile oil, 0.5 part of onion essential oil, 0.2 part of coriander essential oil, 0.7 part of green Chinese onion essential oil, 0.2 part of garlic essential oil, 0.5 part of fresh ginger essential oil, 0.3 part of spring onion essential oil, 1.5 parts of bean paste essential oil, 0.5 part of fermented soya bean essential oil, 0.1 part of beef tallow flavoring essence, 4 parts of spice essential oil, 0.5 part of disodium 5'-ribonucleotide, 0.1 part of ethyl maltol, 1 part of meat-flavor paste essence, 1 part of yeast extract, 0.5 part of hotpot condiment flavoring essence, 0.5 part of rosemary essential oil and the like. The hotpot condiment effectively solves the problems that an existing condiment is large in energy consumption in the stir-frying process, much waste gas is generated, flavor substances cannot be completely dissolved out, and oil leakage exists in the existing hotpot condiment.

Description

technical field [0001] The invention relates to the technical field of hot pot bottom material, in particular to a low-temperature non-fried butter hot pot bottom material and a preparation method thereof. Background technique [0002] The traditional butter hot pot bottom material produced by existing condiment enterprises is mainly butter, supplemented by raw materials such as watercress, tempeh, pepper, water, spices, garlic, green onions, ginger, food flavors and spices. Most of the raw and auxiliary materials are agricultural and sideline products, and the quality of agricultural and sideline products is difficult to control, which is not conducive to the stability of product quality. In addition, the industrial production of hot pot is made by using wok and other production equipment in the frying workshop. The frying time is relatively long and the frying process is complicated, which leads to high energy consumption and a large amount of waste gas in the production o...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L27/21A23P10/30
CPCA23L27/00A23L27/10A23L27/105A23L27/2056A23L27/2054A23L27/2052A23L27/215A23L27/72A23V2002/00A23V2250/21A23V2250/212A23V2250/218A23V2250/18
Inventor 马博伦李镓叶丹贾碧洪陈鸿岩
Owner 四川天味食品集团股份有限公司
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