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Making method of hotpot condiment

A technology for hot pot base material and base material, which is applied in the field of hot pot base material, can solve the problems of increasing the work intensity of the staff in the hot pot restaurant, affecting the appetite of diners, and the inconvenience of using the hot pot base material. Production risk, high degree of automation, the effect of improving the level of hygiene

Inactive Publication Date: 2016-08-17
眉山市彭山串根香食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing hot pot bottom material usually packs edible oil, seasoning, and bottom material separately. When diners use it, they need to put all the cooking oil, seasoning, and bottom material in the pot for frying, and then add water to boil before using. However, due to the difference in the time of stir-frying and the temperature of the oil, the same hot pot bottom material often has a different taste, which is very different from the taste advertised by the buyer, which seriously affects the appetite of diners and the products of the hot pot bottom material. Evaluation, and the existing hot pot bottom material needs to be stir-fried before it can be used, which increases the work intensity of the staff in the hot pot restaurant and makes the hot pot bottom material extremely inconvenient to use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of a hot pot base material, which comprises the following steps:

[0031] S1: pepper pretreatment, dehydration treatment will be carried out, and the pepper will be pulverized; further, the pepper pretreatment process in S1 includes the following steps;

[0032] S11: Select materials, pick out the moldy and rotten dried peppers, and retain the red, dry dried peppers, so as to ensure the quality of the selected materials of the dried peppers and the spiciness of the peppers;

[0033] S12: Remove the seeds, remove the seeds of the dried peppers from the dried peppers in S11 on the seed removal machine, and keep the dried pepper shells to prevent the pepper seeds from burning during the frying process, which will affect the taste of the hot pot;

[0034] S13: Elutriation, put the dried pepper shells in S12 into clean water for elutriation, and remove the sand in the dried pepper shells to ensure the cleanliness of the dried peppers;

[0035] S14: stea...

Embodiment 2

[0051] A preparation method of a hot pot base material, which comprises the following steps:

[0052] S1: pepper pretreatment, dehydration treatment will be carried out, and the pepper will be pulverized; further, the pepper pretreatment process in S1 includes the following steps;

[0053] S11: Select materials, pick out the moldy and rotten dried peppers, and retain the red, dry dried peppers, so as to ensure the quality of the selected materials of the dried peppers and the spiciness of the peppers;

[0054] S12: Remove the seeds, remove the seeds of the dried peppers from the dried peppers in S11 on the seed removal machine, and keep the dried pepper shells to prevent the pepper seeds from burning during the frying process, which will affect the taste of the hot pot;

[0055] S13: Elutriation, put the dried pepper shells in S12 into clean water for elutriation, and remove the sand in the dried pepper shells to ensure the cleanliness of the dried peppers;

[0056] S14: stea...

Embodiment 3

[0072] A preparation method of a hot pot base material, which comprises the following steps:

[0073] S1: pepper pretreatment, dehydration treatment will be carried out, and the pepper will be pulverized; further, the pepper pretreatment process in S1 includes the following steps;

[0074] S11: Select materials, pick out the moldy and rotten dried peppers, and retain the red, dry dried peppers, so as to ensure the quality of the selected materials of the dried peppers and the spiciness of the peppers;

[0075] S12: Remove the seeds, remove the seeds of the dried peppers from the dried peppers in S11 on the seed removal machine, and keep the dried pepper shells to prevent the pepper seeds from burning during the frying process, which will affect the taste of the hot pot;

[0076] S13: Elutriation, put the dried pepper shells in S12 into clean water for elutriation, and remove the sand in the dried pepper shells to ensure the cleanliness of the dried peppers;

[0077] S14: stea...

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Abstract

The invention discloses a making method of a hotpot condiment. The method comprises the following steps that chilies are pretreated, edible oil is added, put into a wok and headed, and the temperature of the edible oil rises till the edible oil reaches the boiling point; ginger, green onions and garlic are fried, broad beans are fried, rock candy, fermented soya beans and cooking wine are fried, and white vinegar and rice wine are added; spice is fried, the materials are mixed, the chilies are put into the wok, the chilies and the condiment are mixed to be uniform, and seasoning is added and mixed with the condiment in the work to be uniform; the materials are stored; packaging is conducted; storage and fermentation are conducted, and the packaged hotpot condiment is put in a cool and dry environment to be naturally fermented for at least three days. The making method of the hotpot condiment has the advantages of being high in degree of automation, low in labor intensity, high in food hygiene grade, convenient to eat and uniform in taste.

Description

technical field [0001] The present invention relates to a hot pot bottom material, in particular to a preparation method of a hot pot bottom material. Background technique [0002] In general, hot pot is a cooking method that uses a pot as a utensil, uses a heat source to boil a pot, and boils water or soup to boil food. It can also refer to the pots used in this cooking method. Its characteristic is to eat while cooking, or the pot itself has a heat preservation effect, the food is still steaming when eating, and the soup is one. Similar dishes are found all over the world, but are especially prevalent mainly in East Asia. Hot pot is now hot, spicy, salty and fresh, oily but not greasy, profuse sweating, extremely hearty, relieving depression and dehumidification, suitable for the climate of mountains and rivers. Xianyi, the best product in winter. [0003] Existing hot pot bases usually package the edible oil, seasoning and base separately. When diners use it, they need...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23L27/10
Inventor 陈伟漆桂彬
Owner 眉山市彭山串根香食品有限公司
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