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Spicy hotpot material

A hot pot material and spicy technology, applied in the field of hot pot material, can solve the problems of unhealthy human health, uneven quality of hot pot material, poor health and other problems, and achieve the effect of avoiding long-term pickling, pure color and pure taste

Inactive Publication Date: 2012-02-08
李文锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the uneven quality of hot pot ingredients on the market, many people have "hot pot sequelae" after eating them. A lot of salt and sugar in hot pot are not good for people's health, and in order to achieve better results, many businesses Pigments, flavors, spicy agents, freshness enhancers and other auxiliary materials are added to the hot pot ingredients, which is harmful to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A spicy hot pot material prepared from the following raw materials in parts by weight: 35-45 parts of pepper, 10-15 parts of Chinese prickly ash, 10-15 parts of red pepper, 8-12 parts of seasoning, 15-20 parts of vegetable oil, 15-20 parts of butter.

[0012] The seasoning includes the following raw materials in parts by weight: 5 parts of cloves, 6 parts of Tsao Guo, 10 parts of cinnamon, 4 parts of fennel, 7 parts of star anise, 3 parts of Angelica dahurica and 9 parts of cumin.

[0013] The vegetable oil is one or a mixture of any two of peanut oil, sesame oil and rapeseed oil.

[0014] The processing method: firstly, steam and boil the pepper, soak the pepper, red pepper and seasoning in warm water at 25-40°C for 2-3 hours; then, drain the soaked pepper, red pepper and seasoning Finally, it is crushed into granules; finally, the vegetable oil and butter are heated and mixed together with the steamed chili, crushed Chinese prickly ash, red-skinned pepper, and season...

Embodiment 2

[0016] A spicy hot pot ingredient is prepared from the following raw materials in preferred weight parts: 30 parts of red pepper, 12 parts of Chinese prickly ash, 12 parts of red pepper, 10 parts of seasoning, 17 parts of peanut oil and 17 parts of butter.

[0017] The seasoning includes the following raw materials in parts by weight: 5 parts of cloves, 6 parts of Tsao Guo, 10 parts of cinnamon, 4 parts of fennel, 7 parts of star anise, 3 parts of Angelica dahurica and 9 parts of cumin.

[0018] Its processing method: firstly, steam and boil the pepper, soak the peppercorns, red-skinned peppers and seasonings in warm water at 30°C for 2 hours; then, drain the soaked peppers, red-skinned peppers and seasonings and crush them into granules Finally, the vegetable oil and butter are heated and mixed together with the steamed chili, crushed Chinese prickly ash, red pepper and seasonings and fried for 1 hour, so that the moisture content is less than 10% and the product is made.

[...

Embodiment 3

[0021] A spicy hot pot ingredient is prepared from the following raw materials in parts by weight: 35 parts of pepper, 15 parts of Chinese prickly ash, 10 parts of red pepper, 12 parts of seasoning, 15 parts of rapeseed oil and 20 parts of butter.

[0022] Others are the same as embodiment 1.

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Abstract

The invention discloses spicy hotpot material, which is prepared from the following raw materials in part by weight: 35 to 45 parts of hot pepper, 10 to 15 parts of pricklyash peel, 10 to 15 parts of red-skin pepper, 8 to 12 parts of flavoring, 15 to 20 parts of vegetable oil, and 15 to 20 parts of beef fat. The spicy hotpot material is a finished product fried material and does not need any processing; because the spicy hotpot material does not contain a freshener, the spicy hotpot material is safe and innocent to the human body; the spicy hotpot material does not contain edible pigment, and is ruddy and glossy in color; because the spicy hotpot material does not contain salts, the spicy hotpot material is prevented from being salted for a long term and is more natural and predominant in spicy taste; and the spicy hotpot material does not contain sugar and still has soft mouthfeel.

Description

technical field [0001] The invention belongs to a condiment and a processing method thereof, in particular to a hot pot ingredient. Background technique [0002] As a popular folk delicacy, hot pot is popular all over the country. Hot pot is called "Hot Pot" in Chongqing and Sichuan, "Da Bian Fu" in Guangdong, "Guo Zi" in Ningxia, "Hot Pot" in Jiangsu and Zhejiang, and "Shabu Pot" in Beijing. . With Sichuan and Chongqing's spicy hot pot operating all over the country, spicy hot pot has penetrated into all walks of life across the country. Friends, company colleagues, and family reunion dinners often choose the booming spicy hot pot. However, due to the uneven quality of hot pot ingredients on the market, many people have "hot pot sequelae" after eating it. A lot of salt and sugar in hot pot are not good for people's health, and in order to achieve better results, many businesses All add auxiliary materials such as pigment, essence, pungent agent, freshness enhancer in cha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 李文锋
Owner 李文锋
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