Square hotpot condiment capable of improving pungency and brightening and preparation process of square hotpot condiment

A hot pot bottom material, square technology, applied in the field of square hot pot bottom material and its preparation technology, can solve the problems of insufficient spiciness of hot pot bottom material, low utilization rate of spicy taste, etc., to improve the utilization rate of spicy taste, protect eyesight, and have beautiful colors Effect

Pending Publication Date: 2021-12-24
四川朝天香食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The amount of chili in the hot pot base is the main factor affecting the spiciness of the hot pot base. After the pepper is put into the hot pot base, only a small part of the spicy taste diffuses in the hot pot base, and a large amount of spicy flavor remains in the hot pot. The utilization rate of spiciness is low, resulting in insufficient spiciness of the hot pot base

Method used

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  • Square hotpot condiment capable of improving pungency and brightening and preparation process of square hotpot condiment
  • Square hotpot condiment capable of improving pungency and brightening and preparation process of square hotpot condiment
  • Square hotpot condiment capable of improving pungency and brightening and preparation process of square hotpot condiment

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0040] Preparation Example 1: This preparation example is prepared by the following method:

[0041] (1) Take 5kg of dried peppers, 40kg of extraction agent, and 30kg of extraction agent, and set aside;

[0042] (2) Grind the dried chili powder into powder so that the dried chili powder can pass through a 50-mesh sieve, put the sieved dried chili powder into an edible ethanol extraction agent with a mass fraction of 90%, and let it stand at room temperature for 45 hours. get the leaching solution;

[0043] (3) Put the leaching solution into a distillation device, carry out distillation at a temperature of 90°C, and distill out the ethanol in the leaching solution to obtain a concentrated solution;

[0044] (4) After filtering the concentrated solution, take the filtrate and ethyl acetate extractant and mix and stir at a speed of 80r / min for 5min to obtain the extract;

[0045] (5) Put the extract into a clean distillation device and carry out distillation at a temperature of...

preparation example 2

[0046] Preparation Example 2: This preparation example is prepared by the following method:

[0047] (1) Take 10kg of dried peppers, 50kg of extractant, and 40kg of extractant for later use;

[0048] (2) Grind the dried chili powder into powder so that the dried chili powder can pass through a 50-mesh sieve, put the sieved dried chili powder into an edible ethanol extraction agent with a mass fraction of 90%, and let it stand at room temperature for 45 hours. get the leaching solution;

[0049] (3) Put the leaching solution into a distillation device, carry out distillation at a temperature of 90°C, and distill out the ethanol in the leaching solution to obtain a concentrated solution;

[0050](4) After filtering the concentrated solution, take the filtrate and ethyl acetate extractant and mix and stir at a speed of 80r / min for 5min to obtain the extract;

[0051] (5) Put the extract into a clean distillation device and carry out distillation at a temperature of 85°C to dist...

preparation example 3

[0052] Preparation Example 3: This preparation example is prepared by the following method:

[0053] (1) Take 15kg of dried peppers, 60kg of leaching agent, and 50kg of extraction agent, and set aside;

[0054] (2) Grind the dried chili powder into powder so that the dried chili powder can pass through a 50-mesh sieve, put the sieved dried chili powder into an edible ethanol extraction agent with a mass fraction of 90%, and let it stand at room temperature for 45 hours. get the leaching solution;

[0055] (3) Put the leaching solution into a distillation device, carry out distillation at a temperature of 90°C, and distill out the ethanol in the leaching solution to obtain a concentrated solution;

[0056] (4) After filtering the concentrated solution, take the filtrate and ethyl acetate extractant and mix and stir at a speed of 80r / min for 5min to obtain the extract;

[0057] (5) Put the extract into a clean distillation device and carry out distillation at a temperature of ...

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Abstract

The invention relates to the field of food, in particular to a square hotpot condiment capable of improving pungency and brightening and a preparation process of the square hotpot condiment. The square hotpot condiment is prepared from the following raw materials in parts by weight: 500-600 parts of beef tallow, 30-50 parts of ginger, 20-30 parts of garlic, 5-15 parts of chili, 4-8 parts of bean halves, 10-15 parts of fennel, 10-20 parts of spices, 10-15 parts of pericarpium citri reticulatae, 5-10 parts of bay leaves, 10-15 parts of white granulated sugar, 100-150 parts of edible salt, 10-20 parts of monosodium glutamate and 3-5 parts of auxiliary materials; the auxiliary material comprises a pungency enhancing material, and the pungency enhancing material comprises chilli extract or capsaicin; the preparation method comprises the following steps of S1, stir-frying; and S2, dicing. The square hotpot condiment capable of improving pungency and brightening can improve the spicy utilization rate of the hotpot condiment and increase the spicy degree of the hotpot condiment; in addition, the preparation method has the advantages of simplicity in operation and wide application.

Description

technical field [0001] The present application relates to the field of food, more specifically, it relates to a square hot pot bottom material for enhancing spicy and brightening and a preparation process thereof. Background technique [0002] Hot pot has a unique flavor and is a food suitable for all ages. Hot pot is also loved by consumers because of its convenience, quickness and simple processing methods, especially in cold and dry areas. [0003] Hot pot usually puts the spicy hot pot base material into the soup base to boil, so that the "spicy taste" overflows and dissolves in the soup or the oil in the soup, and then boils the ingredients, and the ingredients absorb the "spicy taste" from the soup or oil, thereby To achieve the purpose of imparting flavor. The amount of chili in the hot pot base is the main factor affecting the spiciness of the hot pot base. After the pepper is put into the hot pot base, only a small part of the spicy taste diffuses in the hot pot b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L5/42A23L33/105
CPCA23L27/00A23L27/11A23L27/10A23L5/42A23L33/105A23V2002/00A23V2200/04A23V2200/16A23V2200/30A23V2250/21A23V2250/211A23V2300/14
Inventor 秦浪刘栋熊定波
Owner 四川朝天香食品有限公司
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