Pure rapeseed oil pepper condiment and production thereof

The technology of hot pot base and rapeseed oil is applied in the field of pure rapeseed oil spicy hot pot base and its preparation, which can solve the problems of hyperlipidemia and dryness, and achieve the effects of clear oil, improving taste, and improving image and grade.

Inactive Publication Date: 2007-01-17
成都川江号子餐饮管理投资有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method that can effectively reduce the intake of animal fats, thereby reducing the risk of hyperlipidemia, regulating blood lipids, and can solve the problem of dr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: the raw material components and consumption (parts by weight) of this spicy hot pot base formula are as follows: 100 parts of refined rapeseed oil, 8 parts of capsicum, 1 part of dried green pepper, 2 parts of fresh green pepper, 5 parts of old ginger, 2 parts garlic, 4 parts green onion, 3 parts monosodium glutamate, 2 parts tempeh, 4 parts fermented rice, 2 parts cooking wine, 1 part rock sugar, 1 part salt, 0.5 part pepper, 4 parts grass fruit, 2 parts fennel, 2 parts Sana, 0.5 parts of amomum, 2 parts of cinnamon, 0.5 parts of old buckle, 2 parts of clove, 0.3 part of bay leaf, 3 parts of white buckle, 4 parts of banlangen, 2 parts of chrysanthemum, and 0.5 part of rhubarb.

[0017] The preparation method of the spicy hot pot bottom material is as follows: (1), put pure rapeseed oil into a pot and heat it to 200°C; (2), put ginger, garlic, and shallot into the vegetable oil and stir for 5 minutes, fry (3) Put chili, fresh green peppercorns, dried green...

Embodiment 2

[0019] Embodiment 2: the formula of this spicy hot pot bottom material is that the raw material components and consumption (parts by weight) are as follows: 100 parts of refined rapeseed oil, 11 parts of capsicum, 3 parts of Chinese prickly ash, 7 parts of old ginger, 4 parts of garlic, 6 parts of green onion 4 parts of monosodium glutamate, 4 parts of tempeh, 6 parts of fermented glutinous rice, 3 parts of cooking wine, 2 parts of rock sugar, 1.5 parts of salt, 0.8 parts of pepper, 5 parts of grass fruit, 3 parts of fennel, 4 parts of sannai, 1 part of sand kernels, cinnamon 3 parts, 0.8 parts of old buckle, 2 parts of clove, 0.4 part of bay leaf, 3 parts of white buckle, 6 parts of banlangen, 4 parts of chrysanthemum, and 1 part of rhubarb.

[0020] Its preparation method is basically the same as embodiment 1.

[0021] The base of this recipe has a spicy and rich taste.

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PUM

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Abstract

A basic material containing pure rapeseed oil for tingle-hot chafing dish in order to regulate blood fat is proportionally prepared from refined rapeseed oil, hot pepper, Chinese prickly ash, ginger, garlic cloves, scallion, gourmet powder, pickled black bean, fermented rice, flavouring wine, crystal sugar, edible salt and 13 Chinese-medicinal materials.

Description

technical field [0001] The invention relates to a formula and a preparation method of a spicy hot pot base material, in particular to a pure rapeseed oil spicy hot pot base material without animal fat and a preparation method thereof. Background technique [0002] Hot pot is a famous dish in Sichuan cuisine. It has become popular all over the country. Its characteristics and tastes of numbness, spicyness, freshness and fragrance have been accepted by the public. The hot pot bottom material refers to the bottom material that can be prepared into hot pot soup stock by frying various seasonings and ingredients in oil without adding soup or water. When using it, you only need to add the boiled bone soup or broth to the base material, and then add some salt, dried chili, etc. to make a common hot pot soup for boiling dishes. The hot pot base is the soul of spicy hot pot, and its differences and characteristics determine the differences and characteristics o...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
Inventor 王强
Owner 成都川江号子餐饮管理投资有限公司
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