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Processing method of residue-free beef tallow hotpot condiment

A processing method and hot pot bottom material technology, which is applied in the field of non-slag butter hot pot bottom material processing, can solve the problems of increased difficulty in temperature and time control, large influence of human factors, and unstable product quality, so as to reduce foreign matter entering the hot pot bottom The risk of materials, the convenience of automatic control, and the effect of ingenious structure

Pending Publication Date: 2021-11-02
四川漫味龙厨生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The frying process of butter hot pot base is mainly affected by temperature and time. In the existing industry, butter hot pot base is generally fried in a natural gas direct-fired wok. The temperature in the pot is affected by the flow of natural gas and the heat transfer effect of the pot. And the temperature in the pot is recorded by manual observation. When the temperature reaches the time required by the process, the heat source is turned off artificially. When the multi-port pot is operated, it is more difficult to control the temperature and time, and human factors have a greater influence; It is difficult to load the ingredients into the wok, and there is a lot of fat and high temperature, so there is a safety risk for feeding
[0003] The aroma components of butter hot pot base generally include alcohols, esters, ethers, aldehydes, alkenes, alkanes, benzene, phenols, acids, and others, and the main aroma substances are alkenes and other substances; traditional The frying process in the industry is open, and the aroma components are volatilized with the water vapor, and affected by the light, the fat-soluble pigments such as capsanthin are oxidized, the color is biased, and the product quality is unstable

Method used

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  • Processing method of residue-free beef tallow hotpot condiment
  • Processing method of residue-free beef tallow hotpot condiment
  • Processing method of residue-free beef tallow hotpot condiment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] This embodiment is used to illustrate the concrete structure of reactor: as figure 1 Shown, a kind of frying equipment for frying chafing dish bottom material, comprises

[0042] Kettle body 1, the kettle body is closed, with a discharge port with a valve at the bottom, a feeding port at the top, and a frying area formed inside the kettle body 1, which extends upward from the bottom of the kettle body And smaller than the internal space of the kettle body;

[0043] The stirring mechanism is installed vertically in the kettle body to evenly stir the materials; and

[0044] The stirring power unit is installed outside the kettle body and connected with the stirring mechanism;

[0045] The outer wall of the kettle body 1 is provided with a heating interlayer 2 for heating the frying area, and an insulating layer 3 is arranged on the outer wall of the heating interlayer, and an insulating material 16 is filled in the insulating layer.

[0046] The stirring power unit inc...

Embodiment 2

[0060] This embodiment is used to illustrate the overall processing method of non-slag property butter chafing dish bottom material:

[0061] A method for processing non-slag-free butter hot pot bottom material, comprising:

[0062] ①The raw materials are pretreated. Among them, the pretreatment method of peppers is as follows: the new generation and Gypsophila go through stone removal, dust removal, color sorting, X-ray selection, and after cutting and removing seeds, they are processed with a pepper cooking machine. The parameters are set as follows: The valve opening temperature is 86°C, the valve closing temperature is 87°C, the limited lifting frequency is 20HZ, the conveying frequency of boiled pepper is 40HZ, the reserve conveying frequency is 50HZ, and a sieve plate of 8-15mm is selected. The actual temperature measured on the dial of the cooking pepper line is 80-85°C.

[0063] Table 1 shows the pretreatment requirements for ginger, garlic, onion, and coriander.

[...

Embodiment 3

[0079] The raw material formula of this embodiment is as shown in table 2.

[0080] Table 2

[0081] .

[0082] The preparation process refers to Example 2, the difference is that: the steam pressure is 0.8Mpa, the frying temperature of watercress and tempeh is 109°C for 2 minutes, the frying temperature of pepper is 107°C for 65 minutes, and the frying temperature of Zanthoxylum bungeanum is 107°C for 65 minutes. 116 DEG C, the time is 3min, the frying temperature of liquor and small ingredients is 115 DEG C, the time is 2min, all the other processes are the same as in Example 2.

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Abstract

The invention belongs to the technical field of compound seasoning processing, and particularly discloses a processing method of a residue-free beef tallow hotpot condiment. A reaction kettle is used for stir-frying the hotpot condiment, the reaction kettle is reasonable in design and ingenious in structure, and compared with stir-frying of a traditional stir-frying pan, the closed cylindrical kettle body serves as a hotpot condiment carrier, the proportion of various raw materials is strictly controlled, and the stir-frying temperature and stir-frying time of the various raw materials in the stir-frying process are coordinated. The hotpot condiment is stir-fried under the relatively closed condition, the fragrance components of the hotpot condiment raw materials are reserved to the maximum extent, the quality of the hotpot condiment is better, the risk that foreign matter enters the hotpot condiment is also reduced. Meanwhile, the stir-frying efficiency is also very high, and automatic control is facilitated.

Description

technical field [0001] The invention relates to the technical field of compound seasoning processing, in particular to a method for processing non-slag-free butter hot pot bottom material. Background technique [0002] The frying process of butter hot pot base is mainly affected by temperature and time. In the existing industry, butter hot pot base is generally fried in a natural gas direct-fired wok. The temperature in the pot is affected by the flow of natural gas and the heat transfer effect of the pot. And the temperature in the pot is recorded by manual observation. When the temperature reaches the time required by the process, the heat source is turned off artificially. When the multi-port pot is operated, it is more difficult to control the temperature and time, and human factors have a greater influence; Loading the ingredients into the frying pan is more difficult, and there is more fat and high temperature, so there is a safety risk for feeding. [0003] The aroma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L5/10A23P30/00
CPCA23L27/00A23L5/10A23P30/00
Inventor 夏志强严芳杨建胥光兵王珊
Owner 四川漫味龙厨生物科技有限公司
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