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Chafing dish fragrant and peppery bottom material and its production process

A spicy and base material technology, which is applied in the preparation of alcoholic beverages, edible oil/fat phase, food science, etc., can solve the problems of poor sanitation, high production cost, and harm to diners, and achieve low internal fat content, production The effect of low cost and simple process

Inactive Publication Date: 2006-10-11
黄宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still many unsatisfactory places in the current hot pot bottom materials, such as: most of them are made by family workshops, and the hygienic conditions are very poor
The fat in it is too heavy, especially the animal fat (such as butter), which is not good for people's health and does not meet the modern people's low-fat consumption concept
Due to the high production cost, some unscrupulous shopkeepers repeatedly serve the hot pot soup to different customers (commonly known as "saliva oil") in order to obtain greater profits, which has caused great physical and mental harm to diners.
In addition, the current hot pot base material is only suitable for store use, and it is not convenient for the masses to buy and use at home

Method used

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Embodiment Construction

[0011] The present invention will be further described below in conjunction with embodiment.

[0012] According to the calculation of 25 catties (12500 grams) of a product, the following raw materials need to be prepared: main ingredients: 4000 grams of vegetable oil, 1000 grams of chicken oil, 300 grams of butter, 1100 grams of Sichuan Pixian bean paste for bean paste, dried red pepper It is 2500 grams of dried Erjintiao chili produced in Sichuan, 250 grams of pepper powder, 250 grams of tempeh, 500 grams of pepper powder, and 1000 grams of table salt.

[0013] Accessories: 500 grams of ginger, 500 grams of garlic, 500 grams of white wine.

[0014] Spicy ingredients: 25 grams of cumin, 22 grams of star anise, 15 grams of grass fruit, 3 grams of white buckle, 22 grams of cinnamon, 2 grams of clove, 2 grams of kaempferen, 3 grams of Chuan Sharen, 3 grams of tangerine peel, and 3 grams of bay leaves.

[0015] Main production process: In factory mass production, firstly prepare e...

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Abstract

Disclosed is a chafing dish bottom flavoring and its preparing process, wherein the main ingredients and auxiliary materials include plant oil, chicken oil, butter, soybean paste, dried red pepper, pepper powder, fermented soya beans, pricklyash peel powder, table salt, white spirit, fresh ginger, toasted garlic, and flavoring for sweetness and fragrance.

Description

technical field [0001] The invention relates to food and a production method thereof, in particular to a hot pot spicy base material suitable for industrialized mass production and a production process thereof. Background technique [0002] Spicy hot pot was originally a characteristic diet in Sichuan and Chongqing. Because it has the characteristics of "fragrant, spicy, fresh, and hot" and the effect of "chasing wind and dampness", it is gradually loved by people in many other regions. Hot pot base (soup) material is an important part of reflecting the characteristics of hot pot. And there are still many unsatisfactory places in present chafing dish bottom material, for example: mostly make by family workshop formula, hygienic condition is very poor. The fat in it is too heavy, especially the animal fat (such as butter), which is not good for people's health and does not meet the modern people's low-fat consumption concept. Due to the high produc...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23D7/00A23D9/00A23L27/10A23L27/40A23L27/60C12G3/00
Inventor 黄宇
Owner 黄宇
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