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Super-concentrated hot pot bottom material preparation method

A hot pot base and super-concentrated technology, which is applied in the field of hot pot base, can solve the problems of cloudy soup color, thin taste type, affecting the taste of hot pot, etc., and achieve the effect of delicious taste, simple process and enhanced appetite of diners

Inactive Publication Date: 2016-05-25
CHONGQING ZHOUJUNJI HOTPOT FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the existing hot pot bottom material will become weaker and weaker with the prolongation of the hot pot cooking time, the taste will be thin, and the soup color will be turbid, which will seriously affect the taste of the hot pot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Weigh 18 parts of edible salt; 14 parts of vegetable oil; 9 parts of pepper; 8 parts of beef powder; 6 parts of cornstarch; 6 parts of white sugar; 5 parts of maltodextrin; 4 parts of spices; 7 parts of edible spices. All the ingredients weighed are put into the mixer and fully mixed evenly for later use.

[0022] According to the following steps, the super-concentrated hot pot bottom material of the present invention is prepared.

[0023] 1) Heat the oil to 160°C, gradually pour all the oil into the mixer and mix well.

[0024] 2) Pack them into 5kg bags and seal them, and put them into the freezer for quick freezing for later use.

[0025] 3) Before packaging, it is crushed, and then placed in a molding machine at a temperature of 20-25°C for compression molding. Put in a tray and close. Pack in the outer packing box. The super-concentrated chafing dish bottom material of the present invention prepared.

[0026] The ultra-concentrated hot pot bottom material pre...

Embodiment 2

[0028] Weigh 20 parts of edible salt; 16 parts of vegetable oil; 11 parts of pepper; 10 parts of beef powder; 8 parts of cornstarch; 8 parts of white sugar; 7 parts of maltodextrin; 6 parts of spices; 9 parts of edible spices.

[0029] Put the weighed ingredients into the mixer and mix them evenly for later use.

[0030] Prepare the present invention according to the following steps:

[0031] 1) Heat the oil to 156°C, gradually pour all the oil into the mixer and mix well.

[0032] 2) Pack them into 5kg bags and seal them, and put them into the freezer for quick freezing for later use.

[0033] 3) Before packaging, it is crushed, and then placed in a molding machine at a temperature of 18-25°C for compression molding. Put in a tray and close. Pack in the outer packing box. The flavor super-concentrated hot pot bottom material of the present invention prepared.

[0034] The super-concentrated hot pot bottom material prepared by the present invention is tested: moisture, s...

Embodiment 3

[0036] Weigh 19 parts of edible salt; 15 parts of vegetable oil; 10 parts of pepper; 9 parts of beef powder; 7 parts of cornstarch; 7 parts of white sugar; 6 parts of maltodextrin; 5 parts; 5 parts of spices; 8 parts of edible spices.

[0037] Put the weighed ingredients into the mixer and mix them evenly for later use. The present invention is prepared according to the following steps.

[0038] 1) Heat the oil to 150°C, gradually pour all the oil into the mixer and mix well.

[0039] 2) Pack them into 5kg bags and seal them, and put them into the freezer for quick freezing for later use.

[0040] 3) Before packaging, it is crushed, and then placed in a molding machine at a temperature of 18-25°C for compression molding. Put in a tray and close. Pack in the outer packing box. The flavor super-concentrated hot pot bottom material of the present invention prepared.

[0041] The super-concentrated hot pot bottom material prepared by the present invention is tested: moisture...

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Abstract

The present invention provides a super-concentrated hot pot bottom material, which is prepared from edible salt, vegetable oil, chili, beef powder, corn starch, white granulated sugar, maltodextrin, chicken essence seasoning, highly delicious essence, hydrolyzed vegetable protein, spice, and edible spice according to a special ratio. According to the present invention, the super-concentrated hot pot bottom material can be instantly dissolved, does not contain residue, and contains a variety of amino acid proteins; the hot pot blended through the super-concentrated hot pot bottom material has characteristics of delicious taste, mellow spicy flavor, mellow aroma and customer appetite enhancing; with the application of the super-concentrated hot pot bottom material to blend the hot pot, the characteristics of durability and boiling resistance are provided, and the spicy flavor cannot become light along with the prolonging of the boiling time; the hot pot blended through the super-concentrated hot pot bottom material has characteristics of spicy and delicious taste and mellow aroma, and is especially suitable for the tastes of consumers in the Sichuan and Chongqing areas; and the method has the simple process and is suitable for industrialization.

Description

technical field [0001] The invention relates to the technical field of hot pot bottom material, in particular to a super-concentrated hot pot bottom material and a preparation method thereof. Background technique [0002] Hot pot originated in Chongqing, China. Because of its convenient eating, delicious taste, unique flavor and rich nutrition, it has been welcomed by most parts of the country and is deeply loved by people. Chongqing hot pot has left a deep impression on consumers due to its unique spicy and delicious taste. The consumer groups of hot pot are all over traffickers, merchants, farmers and workers, high-ranking officials and officials, literati and poets, and it belongs to the civilian and popular diet. With the improvement of people's living standards, hot pot consumers have also diversified their demand for hot pot flavors. [0003] As we all know, the recipe of hot pot determines its quality. Different recipes will have many differences in taste. Today's ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/228A23L1/229A23P1/12
Inventor 周英明
Owner CHONGQING ZHOUJUNJI HOTPOT FOOD
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