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Full beef tallow hotpot condiment and preparation method thereof

A technology of hot pot base material and butter, which is applied in the field of hot pot base material and can solve the problems of easy foaming, irregular aroma, strange taste and the like

Inactive Publication Date: 2015-01-28
王怀喜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, if you choose low-priced butter, the taste of the fried hot pot base will be very different. This kind of taste is not fragrant, there are various strange smells, and it is easy to foam when cooking, etc.
If the ratio of spices is not good, it will affect the taste of hot pot and the aroma will not be correct
If the heat of the hot pot base is not well controlled, the aroma of the hot pot base will be bad and not easy to emit.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] The raw materials and weight proportions of the whole butter hot pot bottom material are respectively: 50 grams of dried chili, 30 grams of dried peppercorns, 150 grams of Pixian bean paste, 6 grams of star anise, 7 grams of cinnamon, 3 grams of kangaroo, and 3 grams of nutmeg , 2 grams of cloves, 3 grams of cumin, 4 grams of fragrant leaves, 2 grams of Lingcao, 15 grams of tempeh, 300 grams of beef oil;

[0025] Seasoning ingredients: 12 grams of scallion, 3 grams of salt, 25 grams of ginger, 20 grams of garlic, 120 grams of pickled pepper, 15 grams of monosodium glutamate, 25 grams of rock sugar, and 40 grams of rice wine juice.

[0026] Preparation:

[0027] Step 1) Take 50 grams of dried chili, 30 grams of dried peppercorns, 6 grams of star anise, 7 grams of cinnamon, 3 grams of kaewan, 3 grams of nutmeg, 2 grams of cloves, 3 grams of fennel, 4 grams of fragrant leaves, and 2 grams of Lingcao. Grams are made into powder respectively to obtain hot pot base powder; ...

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PUM

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Abstract

The invention relates to a full beef tallow hotpot condiment and a preparation method thereof. The full beef tallow hotpot condiment is prepared from the raw materials by weight: 50g of dried red pepper, 30g of dried pepper, 150g of Pixian bean sauce, 6g of anise, 7g of cinnamon, 3g of kaempferia galanga, 3g of myristica fragrans, 2g of syzygium aromaticum, 3g of foeniculum vulgare, 4g of bay leaves, 2g of glycyrrhiza uralensis, 15g of fermented soybeans and 300g of beef tallow, and the seasoning raw materials including 12g of spring onion sections, 3g of salt, 25g of old ginger, 20g of ginger slices, 120g of pickled pepper, 15g of monosodium glutamate, 25g of rock candy and 40g of rice wine. The nutritious effects of all the selected raw materials in the hotpot soup are different, so that the hotpot condiment has the effects of nourishing and building body, expelling cold and dampness and stimulating appetite and digestion, has the characteristics of mellowness in oil flavor, spicy and hot taste, fresh, mellow and attractive mouthfeel and unique flavor and has the positive effects of aroma increasing, pungency improving, color improving, salty taste increasing, fish smell removing, taste normalizing and appetite stimulating while eating.

Description

technical field [0001] The invention relates to the field of hot pot bottom material, in particular to an all-butter hot pot bottom material and a preparation method thereof. Background technique [0002] At present, there are bone soup bases, fish soup bases, chicken soup bases, etc. that appear in hot pot restaurants. The bone soup hot pot base is rich and fragrant, which is helpful for calcium-deficient people, and has high nutritional content; the fish soup base is fish, which has the effect of improving eyesight, and the fish soup has a nourishing effect; the chicken soup base is clear, fragrant, and not easy to get angry. There are also some hot pot base materials specially aimed at women, such as pigeon soup base, which has the effect of nourishing yin. In the prior art, there are many ways of hot pot bottom material, and the production methods are similar. The key to the taste of the hot pot base lies in the selection of ingredients, the ratio of spices, and the ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/29A23L27/10A23L33/00
CPCA23L33/00A23L27/00A23V2002/00
Inventor 王怀喜
Owner 王怀喜
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