103 results about "Beef Tallow" patented technology

The invention discloses a tank body cooling device for hot pot beef tallow deacidification, and relates to the technical field of cooling devices, the tank body cooling device comprises a cooling tank main body and a honeycomb heat exchange assembly, the honeycomb heat exchange assembly is arranged in the cooling tank main body, the cooling tank main body comprises an inner container, a shell and a sealing cover, and the inner parts of the inner container and the shell are divided into a cooling interlayer and a hollow interlayer; the sealing cover is installed at the top of the shell through bolts, the graphene heat conduction layer is installed on the inner surface wall of the inner container and used for conducting heat of beef tallow, and the phase change interlayer is arranged on the outer surface wall of the inner container in a sleeving mode, located in the cooling interlayer and used for storing and releasing energy for precise temperature control. Through cooperative work of the graphene heat conduction layer, the phase change interlayer, the honeycomb heat exchange assembly and the cooling fins, gradient cooling of the tank body is achieved, the cooling effect of the tank body is guaranteed, meanwhile, system energy consumption is greatly reduced, and remarkable energy-saving and environment-friendly advantages and application value are achieved.

The invention discloses a regulation and control method and system for controlling the beef tallow crystallization morphology based on ultrasonic assistance, and belongs to the technical field of food production control, and the regulation and control method comprises the steps: deploying a sensor cluster on a beef tallow cooling crystallization tank, collecting process data of the beef tallow crystallization state in real time in the beef tallow crystallization process, and uploading the process data to a processing device; the processing device preprocesses the data collected by the sensor cluster, aligns the preprocessed data with a timestamp, and integrates the preprocessed data to construct a sensor historical database; a processing device is called to analyze data in the sensor historical database, a key index dynamic model capable of reflecting internal association between regulation and control parameters and crystal morphology is constructed, and an optimized regulation and control algorithm is designed based on the key index dynamic model; based on the model design optimization regulation and control algorithm, the technical problem that the crystallization rate and beta'crystal form control cannot be realized at the same time due to single regulation and control means in the traditional method is solved.

The invention relates to a beef tallow treatment method and beef tallow and byproducts obtained through the beef tallow treatment method, and belongs to the technical field of grease processing. The beef tallow processing method comprises the following steps that beef tallow is heated to break crystals, then cooling and crystal growing are conducted, soft fat and first solid fat are separated after crystal growing, and the temperature of cooling and crystal growing is 37 DEG C or below, preferably 35-37 DEG C; the temperature for heating and crystal breaking is 65 DEG C or above; the crystal growing time is more than 2 hours, preferably 2-5 hours. According to the method, grease components which are easy to foam in the beef tallow can be gathered in the solid fat, so that the soft fat which is not easy to foam is obtained. Then the obtained solid fat is treated by using absolute ethyl alcohol with a specific proportion under a certain temperature condition, so that foaming can be effectively reduced, and the use amount of the ethyl alcohol can be remarkably reduced.

The invention belongs to the technical field of hotpot condiments, and particularly relates to a bovine bone marrow oil mellow and hot hotpot condiment and a preparation method thereof. Comprising the following raw materials in parts by weight: 205 to 298 parts of edible beef tallow, 9.5 to 14 parts of edible bovine bone marrow oil, 15 to 25 parts of dried chili, 18 to 26 parts of chafing dish bean halves, 4 to 6 parts of fermented soya beans, 13 to 20 parts of monosodium glutamate, 10 to 16 parts of edible salt, 7 to 12 parts of fresh ginger, 9 to 14 parts of garlic, 7 to 11 parts of shallots, 10 to 16 parts of spices, 4.5 to 7 parts of yeast extract, 3 to 4.5 parts of white granulated sugar, 0.5 to 0.97 part of disodium 5 '-ribonucleotide, 15.8 to 23.8 parts of edible flavors and fragrances and 0.5 to 0.9 part of capsanthin. The edible bovine bone marrow oil in the mellow and hot hotpot condiment product containing the bovine bone marrow oil has rich and deep animal fat fragrance, the fragrance is mellower than beef tallow, the condiment is good in mellowness, and the flavor and taste are improved.

1. The name of the product under this design: Beef Tallow Hot Pot Base (Xiao Ma). 2. Purpose of this design product: used for hot pot base. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

The application discloses a black tea hotpot small noodle and a preparation method thereof, and belongs to the field of instant food processing. The small noodle comprises hot air dried instant noodle, Chongqing old hotpot condiment and vegetable bag; instant noodle raw materials contain black tea and noodle liquid, acetic ester starch and hydroxypropyl starch; the hotpot condiment contains Jinjunmei tea leaves; during preparation, noodles are made of black tea and noodle liquid; when the condiment is fried, tea oil inclusions are prepared by mixing and infiltrating Jinjunmei black tea extraction liquid and vegetable oil, the tea oil inclusions are added when the temperature is lowered to 85-90 DEG C in the late frying stage, and the tea oil inclusions are added in batches. The application significantly improves the rehydration of non-fried noodles by the cooperation of double modified starch and trehalose, prevents the paste soup and oxidation of tea polyphenols, simultaneously innovatively adopts the tea oil embedding and batch fragrance extraction process, deeply fuses the black tea aromatic substances and the beef tallow fragrance, effectively neutralizes the spicy and greasy, and the flavor is harmonious and mellow.

The utility model relates to the technical field of fan manufacturing especially is concerned on a kind of fan grease injection shaft seal device, it includes sealing body, the sealing body is installed on the shell by first fixed bolt, multiple beef tallow packing are installed in the sealing body, the sealing body is also equipped with the compacting mechanism that the beef tallow packing is compacted to it on.Being installed when the shaft seal device, sealing body is installed to shell first, then install beef tallow packing, finally compacting mechanism is installed to sealing body, realize the fixation of beef tallow packing;Further make the dismounting of shaft seal device more convenient, and the setting of beef tallow packing makes the sealing effect of shaft seal better effect.

The invention relates to a compound feed for promoting growth and development of meat pigeons. The compound feed comprises the following raw material components: corn flour, wheat flour, vegetable oil, an auxiliary agent and a beef tallow modified additive, wherein the beef tallow modified additive is a product obtained by blending beef tallow and amino acid, then carrying out ultrasonic heating on the blended beef tallow and amino acid and diatomite, and then carrying out a reaction. The beef tallow contains a large amount of fatty acid and can react with surface active hydroxyl groups of the diatomite after being mixed with the amino acid, the beef tallow and the amino acid can be loaded by the abundant porous structure of the diatomite, and the beef tallow, the amino acid and the beef tallow form a stable compound, so that harmful substances such as mould, bacteria and excessive ammonia gas are adsorbed by the diatomite; according to the method, the intestinal burden of the meat pigeons and the risk of intestinal inflammation are relieved, more nutrients and active substances are provided, and the absorption effect on corn flour and wheat flour is promoted, so that the absorption efficiency is improved, and the requirement of tissue protein synthesis is more accurately met.

The utility model discloses a beef tallow smelting tank convenient to adjust temperature, which comprises a beef tallow smelting tank, a discharge filtering mechanism is arranged at the lower end of the beef tallow smelting tank, the discharge filtering mechanism is used for filtering oil residues of beef tallow, the discharge filtering mechanism comprises discharge pipes connected with the lower end face of the beef tallow smelting tank, and the lower ends of the discharge pipes are connected with butterfly valves through flanges. When the motor rotates, the motor drives the connecting rod, the scraping plate and the stirring blades to rotate to stir beef tallow raw materials for processing, the scraping plate can scrape off beef tallow and other materials attached to the inner wall of the beef tallow smelting tank so that the beef tallow can be fully stirred, and after the beef tallow smelting processing is completed, the stirring blades can stir the beef tallow raw materials. The beef tallow flows downwards into the filter sleeve by opening the butterfly valve, the beef tallow and the oil residues are preliminarily separated by the filter sleeve, the purity of the beef tallow is improved, the threaded connection mounting seat is separated by rotating the bolt, and the handle is conveniently moved towards one end to drive the fixed seat and the filter sleeve to be detached, so that the oil residues are conveniently dumped and treated.

The invention provides a preparation method of a special hot-pot chili module with dry and fragrant flavor, which comprises the following specific steps: putting beef tallow, dry chili sections, pure water and other raw materials into a reaction kettle, keeping the gauge pressure in the reaction kettle to 0.17-0.24 MPa, and keeping the temperature and pressure for a period of time; the temperature of the reaction kettle is reduced to 100 DEG C or below, and the gauge pressure is reduced to 0 MPa; carrying out atmospheric distillation dehydration and multiple times of flash dehydration to discharge water with a preset weight, wherein the weight of the water with the preset weight is not less than that of the pure water fed into the reaction kettle; the gauge pressure in the reaction kettle reaches 0.10-0.13 MPa, keeping the temperature and the pressure for a period of time, and then cooling and discharging. According to the preparation method, the reaction kettle can be directly utilized to prepare the hot pepper module special for the dry and fragrant flavor hot pot without muddy soup after long-time cooking.

A use of a pectin-crosslinked β-cyclodextrin complex for reducing cholesterol in beef tallow, and also for reducing the hardness of beef tallow, improving the aroma and flavor of beef tallow and reducing the viscosity of beef tallow, comprising the following steps: S1: melting beef tallow in an 80°C water bath, and slowly adding water to the melted beef tallow while keeping the butter tallow at 80°C; S2: adding a pectin-crosslinked β-cyclodextrin complex to the mixed solution of beef tallow and water, and stirring for one hour at 50°C; S3: after the stirring has been completed, performing centrifuging, and extracting an upper layer sample, so as to reduce cholesterol in the beef tallow, and also reduce the hardness of the beef tallow, improve the aroma and flavor of the beef tallow and reduce the viscosity of the beef tallow. The beef tallow aroma includes benzene aromatic components, aldehydes, ketones, alcohols and nitrogen oxides. The flavor includes roasted nut, milk, roasted meat and mushroom flavors.

This invention discloses a healthy hot pot soup base formula and preparation method using tea oil as a substitute for beef tallow, belonging to the field of food seasoning technology. This method, with tea oil as the core, includes the following steps: First, tea broth is prepared using ultrasound-assisted extraction combined with cellulase and pectinase enzymatic hydrolysis, and then mixed with chicken bone broth, spices are added, and the broth is simmered at low temperature to obtain the soup base; second, the tea oil is refined; then, pickled peppers are chopped and mixed with refined tea oil and stir-fried, with lemon juice, vinegar, or white wine added to adjust the spiciness, then mixed with the soup base, and vitamin E antioxidant is added and cooked; finally, the product is obtained through heat sealing packaging and pasteurization. The hot pot soup base prepared by this invention is characterized by being light, refreshing, and healthy, retaining the traditional spicy and fragrant flavor while reducing animal fat content and gastrointestinal irritation, achieving a balance between health and deliciousness, and is especially suitable for health-conscious young consumers and those with weak digestive systems.

The application discloses a beef tallow paper forming method and device, and the beef tallow paper forming method comprises the following steps: conveying the beef tallow paper to a preforming station, so that one side of the beef tallow paper corresponds to a mold feeding channel, and the other side corresponds to a mold block; the preformed beef tallow paper is an initial beef tallow paper comprising a bottom surface and a height surface; a plurality of corner blocks are driven to cooperate with the mold block, so that the notches of the corner blocks press-connect the bottom surface and the height surface of the initial beef tallow paper, to form a formed beef tallow paper with a corner. The application reduces the rebound force of the beef tallow paper on the corner structure, greatly overcomes the problem that the traditional paper forming shovel plate cannot make the beef tallow paper bend and form due to the large toughness, improves the forming quality of the shovel edge corner since the bending part of the beef tallow paper has been pre-formed, improves the forming stability, and the application has a good control effect on the forming quality of the beef tallow paper.

The invention relates to the field of food processing, and discloses double gel, a preparation method and application thereof and crisp biscuits thereof. The double-gel component provided by the invention comprises a solution-state oil gel and a hydrogel, the solution-state oleogel component comprises soybean oil, beef tallow, ethyl cellulose and an emulsifier; the hydrogel component is prepared from konjac glucomannan. The preparation method comprises the following steps: adding ethyl cellulose and an emulsifier into soybean oil and beef tallow, heating and dissolving to obtain solution-state oleogel; after the konjac glucomannan is swelled in water, heating is carried out, and hydrogel is formed; and mixing the hydrogel with the solution-state oil gel, stirring, homogenizing, cooling and standing to obtain the double gel. Crisp biscuits prepared from the double-gel are closer to crisp biscuits prepared from margarine butter, the hardness, the brittleness and the fatty acid content are remarkably reduced, and the crisp biscuits have the advantages of being uniform in color and luster, regular in shape and layered in section.

The utility model discloses a grease block crushing device for beef tallow processing, and particularly relates to the technical field of beef tallow processing, the grease block crushing device comprises a crushing box, the rear end of the crushing box is fixedly connected with a crushing device, the right part of the upper end of the crushing box is fixedly connected with a feeding hopper, and the right end of the crushing box is fixedly connected with a heating device; the grease block smashing device comprises a smashing box, the front end of the smashing box is fixedly connected with a controller, the lower end of the smashing box is fixedly connected with a base, the front end of the base is fixedly connected with a discharging port, and the lower end of the base is fixedly connected with a supporting plate. The reciprocating structure can be utilized to more effectively extrude and crush grease blocks for multiple times, so that the crushing efficiency is improved, meanwhile, the pressure can be further increased through the lifting extrusion function, the grease blocks are easier to crush, the viscosity of beef tallow can be reduced through heating, and the fluidity of the beef tallow is enhanced. Therefore, the beef tallow is easier to treat and transfer in the crushing process.

The utility model belongs to the technical field of beef tallow processing, and particularly relates to a beef tallow oil residue centrifugal separation device which comprises an outer cylinder, an inner cylinder is movably mounted in the outer cylinder, a driving motor is fixedly mounted at the bottom of the outer cylinder, a driving shaft is fixedly mounted at the output end of the driving motor, and the driving shaft movably penetrates through the bottom of the outer cylinder. The bottom of the inner cylinder is fixedly connected to the top of the driving shaft; a collecting disc is slidably mounted in the inner cylinder, a lead screw is movably mounted at the inner bottom of the inner cylinder, a moving block is fixedly connected to the inner bottom of the collecting disc, the collecting disc sleeves the outer wall of the lead screw through the moving block in a threaded manner, and a rotating handle is fixedly connected to the top of the lead screw. Oil residues in the collecting disc can be taken out conveniently, operation is convenient, working efficiency is improved, and labor cost is reduced.

The utility model relates to the technical field of ingredient mixing devices for processing beef tallow kebabs. According to the technical scheme, the ingredient mixing device for processing the beef tallow kebabs comprises a supporting plate, the supporting plate is rotationally connected with a mixing barrel, a box door is installed on the outer wall of the mixing barrel, and the mixing barrel is rotationally connected with a stirring and cleaning assembly. Then the stirring and cleaning assembly is started to mix the ingredients in the mixing barrel, the stirring and cleaning assembly is started to drive the mixing barrel to rotate, and the rotating direction of the mixing barrel is opposite to the rotating direction of a cleaning plate in the stirring and cleaning assembly, so that the cleaning effect of the cleaning plate on the inner wall of the mixing barrel is better; therefore, the purity and the uniformity of the ingredients are improved, and the ingredients are saved.

The utility model belongs to the technical field of beef tallow processing device, and specifically a beef tallow multistage squeezing filtering sorting device, including filter jar, the top of filter jar is installed the top cap, the top fixed connection of rotary column has the output of motor, and the residue salvaging subassembly is fixed in the outside of rotary column, the bottom of filter jar is provided with the discharge pipe, the inner bottom fixed connection of filter jar has the connecting ring, the inner side wall fixed connection of filter jar has the limit ring, the inner side wall of limit ring is set up with first limit slot, second limit slot and third limit slot, and first filter plate, second filter plate and third filter plate are respectively with the inside of first limit slot, second limit slot and third limit slot are clamped together. The utility model discloses through setting up the residue salvaging subassembly, motor and rotary column, can avoid the excessive jamming of filter hole of impurity quality, through setting up the limit frame, the limit post, the limit slot, the sliding slot and the sliding block, it is convenient to replace the residue salvaging net.

The application discloses a kind of flavor beef tallow and preparation method thereof, it is related to food processing technical field, comprising the following steps: step S10, obtain parachlorella protein extract;Step S20, parachlorella protein extract, reducing sugar and beef tallow are mixed, and Maillard reaction is carried out, to obtain first mixture;Step S30, first mixture is heat treated, to obtain second mixture, i.e. the flavor beef tallow.The parachlorella protein extract and reducing sugar are as core, construct dry method Maillard reaction system, generate a variety of rich flavor substances, produce bioactive polypeptide simultaneously, realize beef tallow flavor enhancement and nutrition upgrade.The flavor beef tallow prepared by the application is rich in bioactive polypeptide and Maillard reaction type antioxidant, with rich and pure flavor, balanced nutrition and excellent antioxidant stability.

The application belongs to the technical field of phase change materials, and particularly relates to expanded graphite, a preparation method thereof, and a composite phase change material and a preparation method thereof. The expanded graphite obtained by the preparation method has a high expansion volume, can be applied to a phase change material, can further improve heat transfer performance, can improve a thermal conductivity coefficient, and can lose less phase change latent heat. Further, the application provides a composite phase change material. The application directly mixes beef tallow, high-melting-point paraffin and expanded graphite, controls different proportions of the three, is beneficial to improving the utilization rate of biomass resources, can greatly reduce a melting point, and can improve phase change latent heat of the phase change material.

The present invention discloses a boiling device for hot pot beef tallow production, which relates to the technical field of beef tallow processing, comprising a boiling tank, which is installed on a supporting frame and has a cavity inside; a stirring structure, which is installed on the top of the boiling tank with the stirring shaft as the axial direction. Through the cooperation of a fixed-point promotion component, a mixing processing component and a mixing and stirring component, the outer stirring blade and the inner stirring blade are cooperated with each other in the stirring structure, and a plurality of mixing and stirring components with different directions and adjustable stirring claw angles are combined to make the beef tallow in the tank all-round and multi-level mixed, the material is evenly dispersed, and the flavor is guaranteed to be stable and consistent. At the same time, the flexible scraping rod and the spoiler protrusion assist in stirring, avoid the beef tallow from burning, promote sufficient mixing, and improve the overall quality. Secondly, the aroma collector cooperates with the mixing processing component to effectively collect, process and utilize the aroma substances, making the beef tallow aroma more rich and complex. The fixed-point promotion component accurately heats the material, stimulates the aroma components, and improves the beef tallow flavor.

The invention belongs to the technical field of food processing, and particularly relates to pepper soup rice dumplings and a preparation method thereof. The pepper soup glue pudding provided by the invention comprises the following raw materials in parts by weight: 0.8 part of aniseed, 0.5 part of black pepper, 0.2 part of pepper, 1.6 parts of salt, 0.3 part of monosodium glutamate, 0.3 part of white sugar, 0.4 part of chicken essence, 3 parts of corn starch, 3.5 parts of dark soy sauce, 1 part of ginger, 2 parts of cooking wine, 1 part of sesame oil, 0.5 part of vinegar, 6 parts of diced beef, 3 parts of gluten, 3 parts of agaric, 20 parts of quick-frozen oil, 5 parts of beef tallow, 5 parts of fried flour, 51 parts of first component water, 60 parts of glutinous rice flour and 240 parts of second component water. By adjusting the raw materials, the technical problem that the traditional pepper soup cannot be made into sweet soup balls on a machine can be solved, the original flavor of the raw materials can be fully released, the obtained pepper soup sweet soup balls with pepper soup flavor are unique in taste, have no obvious phenomena of cracking cores and powder removal after being frozen, have no soup mixing phenomenon during cooking, and enhance the market competitiveness of the product.

The application belongs to the technical field of saponification grease refining extraction, and discloses a kind of oil and fat by-products in cowhide pretreatment waste liquid and extraction method and application.The application uses the combined waste liquid generated in the process of collagen peptide production as raw material, adopts non-isoelectric point salt-free gentle flocculation demulsification process, accurately controls the system pH to 4.6~5.0, can completely remove macromolecular impurities such as impure protein, dander gum, etc., while controllably retaining trace amounts of small molecule denatured collagen polypeptide, then through hydration degumming, alkali refining deacidification, water washing and drying, decolorization and deodorization processes to obtain finished oil and fat.The core physicochemical indexes of the oil and fat obtained by the application meet the standard of soap grease, and the saponification reaction efficiency, soap texture flexibility and foam performance are significantly better than those of traditional completely deproteinized refined beef tallow, realizing high-purity refining and performance synergistic effect of waste liquid oil and fat, high added value of by-products, and process adaptation to industrial large-scale production.

The invention relates to the technical field of food preparation, in particular to a method for inhibiting trans-fatty acid in beef tallow hotpot based on enzymolysis synergistic active substances. The method comprises the following steps: in the process of preparing the beef tallow hotpot, performing enzymolysis on beef tallow before frying to reduce the generation of isomerization substrates; after beef tallow and raw materials are fried and before the beef tallow and the raw materials are taken out of a pot, active substances are added, so that an oxidation / isomerization path is blocked, and generation of trans-fatty acid in the beef tallow hotpot is inhibited. The method comprises the following steps: firstly, cutting off an easily isomerized unsaturated fatty acid chain in triglyceride by adopting specific lipase, reducing an isomerized substrate at a high temperature, then adopting a compound antioxidant and a metal chelating agent, blocking a free radical chain reaction and catalyzing the promotion effect of metal ions (such as # imgabs0 #) on isomerization, and synergistically reducing the generation of TFAs, so that the reduction rate of TFAs is more than or equal to 60%.

The utility model discloses a sub-packaging mechanism for beef tallow hotpot processing, which comprises a main support, a conical material storage barrel, a heating and heat preservation assembly and a blanking assembly are arranged on the main support, the conical material storage barrel is fixedly arranged on the main support, the heating and heat preservation assembly is arranged in the conical material storage barrel and is used for keeping beef tallow in a molten state, and the blanking assembly is used for blanking the beef tallow. The discharging assembly is arranged in the conical storage barrel and used for controlling split charging and discharging of the melted beef tallow. The split charging mechanism for beef tallow hot pot processing solves the problems that in the prior art, during beef tallow hot pot processing and split charging, heating is uneven, manual split charging errors are large, beef tallow layering is caused by insufficient stirring, and the quality is affected.

The invention is suitable for the technical field of beef soup formulas, and particularly relates to a beef soup decocting method which comprises the following steps: adding clear water into a pot, adding a clear soup bag, fresh ginger, bean sprouts, onions, beef tallow, beef, pepper, rock candy and white spirit, boiling until the beef floats, timing for 1 hour, and fishing out the beef to obtain beef soup; wherein the clear soup bag comprises 85 parts of pericarpium citri reticulatae, 100 parts of fructus amomi, 130 parts of semen cassiae, 35 parts of amomum cardamomum, 34 parts of amomum tsao-ko, 25 parts of cinnamon, 100 parts of fennel, 33 parts of alpinia katsumadai, 50 parts of rhizoma chuanxiong, 17 parts of star anise, 6 parts of clove, 10 parts of vanilla, 16 parts of myrcia and 200 parts of rhizoma acori graminei. According to the beef soup boiling method provided by the invention, the fragrance of the beef soup can be increased by adding the alabast in the formula, and the fishy smell of meat can be removed and the freshness of the beef soup can be increased by adding the amomum tsao-ko and the fructus amomi.

The utility model belongs to the technical field of beef tallow refining processing devices, and particularly relates to a vacuum deodorization device in a beef tallow refining process, which comprises a deodorization barrel, the outer wall of the deodorization barrel is fixedly connected with a support frame, the upper surface of the deodorization barrel is fixedly connected with an air pump, and the air inlet end of the air pump is fixedly connected inside the deodorization barrel. A connecting pipe is fixedly connected to the air outlet end of the air pump, a supporting rod is fixedly connected to the upper surface of the supporting frame, a filtering box is fixedly connected to the upper surface of the supporting rod, and the end, away from the air pump, of the connecting pipe is fixedly connected to the left side in the filtering box. Gas generated by deodorization in the deodorization barrel is pumped out through the air pump and discharged into the filter box through the connecting pipe to be filtered, the gas passes through the three mounting plates after entering the filter box, the gas is adsorbed and filtered through the activated carbon plates in the mounting plates, and the body health of workers is prevented from being affected.

The invention relates to the technical field of hotpot condiment production, in particular to a chopped chili pot condiment formula and a preparation method thereof. The chili sauce is prepared by mixing the following raw materials by weight: 400 to 700 grams of rapeseed oil, 500 to 900 grams of soybean oil, 130 to 450 grams of beef tallow, 30 to 90 grams of Chinese prickly ash, 60 to 200 grams of Erjingtiao, 800 to 1800 grams of chopped chilli and 100 to 500 grams of pickled chilli. The chopped chilli pot bottom has the beneficial effects that the chopped chilli pot bottom is unique in formula, and various oils, spices and vegetables are fused, so that the taste of the pot bottom is rich.

The present invention discloses a boiling device for hotpot beef tallow production, and relates to the technical field of beef tallow processing, the boiling device comprises a boiling tank which is installed on a support frame body and is internally provided with a cavity; the stirring structure is mounted at the top of the boiling tank with the stirring shaft as the axis direction, and under the cooperation of the fixed-point promoting assembly, the mixing treatment assembly and the mixing and stirring assemblies, in the stirring structure, outer stirring blades and inner stirring blades are matched with one another, and the multiple mixing and stirring assemblies with the stirring claw angles adjustable in different directions are combined; the beef tallow in the tank is mixed in an omnibearing and multi-layer mode, materials are evenly dispersed, the flavor is stable and consistent, meanwhile, flexible wall scraping rods and turbulent flow protrusions assist in stirring, the beef tallow is prevented from being burnt, sufficient mixing is promoted, the overall quality is improved, a flavor collector is matched with a mixing treatment assembly, flavor substances are effectively collected, treated and utilized, and the flavor of the beef tallow is improved. And the fixed-point promoting assembly accurately heats the materials, so that the flavor components are stimulated, and the flavor of the beef tallow is improved.

The utility model discloses an oil residue filtering mechanism for beef tallow boiling, and relates to the technical field of oil residue filtering. The device comprises a box body, wherein a feeding and discharging assembly, a driving assembly, a filtering assembly, a lifting assembly and a sealing assembly are respectively arranged on the box body; the interior of the loading and unloading assembly communicates with the interior of the box body, so that the loading and unloading assembly can conveniently load and unload materials into the box body; the driving assembly is started to drive the filtering assembly installed at the output end to rotate, so that beef tallow and oil residues entering the filtering assembly are rapidly filtered under the action of centrifugal force, and when only oil residues are left in the filtering assembly, the beef tallow attached to the surface of the filtering assembly is separated from the oil residues under the action of the centrifugal force. The beef tallow can be quickly separated from the surfaces of the oil residues, so that beef tallow attached to the surfaces of the oil residues can be conveniently collected.