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Pure olive oil spicy chafing dish bottom flavoring and method for making it

A hot pot bottom material and olive oil technology, which is applied in food preparation, edible oil/fat, food science, etc., can solve problems such as dryness and heat, and achieve the effects of ensuring hygiene and safety, good visual effects, and clear oil

Inactive Publication Date: 2007-02-07
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

[0008] 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 and gastrointestinal diseases, regulating blood lipids and effectively promoting the development of bones and nervous systems, rich in nutrients and The formula and preparation method of spicy hot pot bottom material can solve the problem of dryness and heat after eating traditional Sichuan-flavored spicy hot pot, improve the visual effect of Sichuan-flavored hot pot, improve the thermal stability of original oil, and further improve the grade of hot pot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: The raw material components and the consumption (parts by weight) of the formula of olive oil spicy hot pot bottom material are as follows: 100 parts of pure olive 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 mash, 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 .

[0027] The preparation method of this spicy hot pot bottom material is: (1), put pure olive oil into the pot and heat to 200 ℃; (2), put ginger, garlic, onion into vegetable oil and stir for 5 minutes, fry out Fragrance; (3) Put pepper, fresh green pepper, dried green pepper, grass fruit, fennel, three Nye, sand kernel, cinnamon, old buckle, clove, bay leaf, white buckle into the pot and stir for 60 minutes until the spices The taste comes out; (4), add fermented soya...

Embodiment 2

[0029] Embodiment 2: This embodiment is basically the same as Example 1, except that its formula also includes 4 parts of banlangen, 2 parts of chrysanthemum, and 0.5 part of rhubarb (parts by weight).

[0030] The preparation method of the hot pot bottom material is also basically the same as that of Example 1, except that in step (4), raw materials such as banlangen, chrysanthemum, rhubarb and tempeh are added into the pot together.

[0031] Although there are capsicum and Zanthoxylum bungeanum in the base material of this formula, the addition of traditional Chinese medicines that have the effect of nourishing yin and producing coolness and relieving the exterior can effectively suppress the dryness and heat of capsicum and Zanthoxylum bungeanum.

Embodiment 3

[0032] Embodiment 3: the raw material components and consumption (parts by weight) of the hot and spicy taste hot pot base formula are as follows: 10 parts of pure olive oil, 11 parts of capsicum, 3 parts of Chinese prickly ash, 7 parts of old ginger, 4 parts of garlic, 6 parts of green onions , 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 sanai, 1 part of sand kernel, 3 parts of cinnamon 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.

[0033] Its preparation method is basically the same as embodiment 2.

[0034] The base of this recipe has a spicy and rich taste.

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Abstract

The invention discloses an effective reducing method of intaking quantity of animal fat, which is characterized by the following: adjusting blood fat to reduce the danger of high fat blood disease and digestive disease; modifying visual effect of hot chafing dish; improving bottom flavoring allocation and preparing method of spicy chafing dish.

Description

technical field [0001] The invention relates to a hot pot formula and a preparation method thereof, in particular to a pure olive 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. Now it has become popular all over the country. The red flavor of hot pot is hemp, spicy, fresh, fragrant and the light and delicious taste of white hot pot has been accepted by the public. Hot pot bottom material refers to the bottom material that can be prepared into hot pot soup by frying various seasonings and ingredients in oil without adding soup or water to produce the unique aroma of hot pot. After the bottom material is prepared, use When cooking, 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 spicy hot pot soup for boiling dishes. The hot pot base is the soul of hot pot, and its differences and c...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23D9/00A23L27/10
Inventor 王强
Owner 成都川江号子餐饮管理投资有限公司
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