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A kind of sauce-flavored spicy non-residue hot pot oil and preparation method thereof

A hot pot oil and spicy technology, which is applied to the field of sauce-flavored and spicy slag-free hot pot oil and its preparation, can solve the problems of no pretreatment of spices, insufficient flavor of spices, and low frying temperature, etc., so as to increase the frying stability. , High anti-oxidative stability, and the effect of softening the taste

Active Publication Date: 2020-09-15
郑州雪麦龙食品香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the flavoring substances in this invention are based on frying, and the frying temperature is low, and the flavor of the spices cannot be fully released. In addition, the spices are not pretreated, and they tend to have peculiar smells after mixing.

Method used

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  • A kind of sauce-flavored spicy non-residue hot pot oil and preparation method thereof
  • A kind of sauce-flavored spicy non-residue hot pot oil and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A sauce-flavored, spicy and residue-free hot pot oil is made from the following raw materials in parts by weight: 3400 parts of soybean oil, 110 parts of palm oil, 190 parts of butter, 965 parts of rapeseed oil, 240 parts of green onion, 240 parts of ginger, onion 25 parts, 45 parts of parsley, 70 parts of garlic, 3 parts of rock sugar, 12 parts of cumin, 15 parts of cinnamon, 18 parts of star anise, 18 parts of cumin, 7 parts of cloves, 9 parts of black pepper, 9 parts of Angelica dahurica, 8 parts of Chinese pepper , 240 parts of pickled ginger, 210 parts of two vitex peppers, 240 parts of new generation peppers, 110 parts of Indian peppers, 190 parts of bean paste, 25 parts of tempeh, 5 parts of nutmeg, 12 parts of fragrant fruit, 6 parts of grass fruit, 65 parts of table salt , 35 parts of white sugar, 65 parts of monosodium glutamate, 75 parts of chicken essence, 145 parts of concentrated pork bone soup and 45 parts of white wine.

[0029] A preparation method of s...

Embodiment 2

[0035] A sauce-flavored, spicy and residue-free hot pot oil is made from the following raw materials in parts by weight: 3450 parts of soybean oil, 105 parts of palm oil, 195 parts of butter, 960 parts of rapeseed oil, 245 parts of green onion, 245 parts of ginger, onion 22 parts, 48 ​​parts of parsley, 68 parts of garlic, 4 parts of rock sugar, 13 parts of cumin, 14 parts of cinnamon, 19 parts of star anise, 17 parts of cumin, 8 parts of cloves, 10 parts of black pepper, 8 parts of Angelica dahurica, 9 parts of Chinese prickly ash , 245 parts of pickled ginger, 208 parts of two vitex peppers, 242 parts of new generation peppers, 105 parts of Indian peppers, 195 parts of bean paste, 26 parts of tempeh, 6 parts of nutmeg, 11 parts of fragrant fruit, 7 parts of grass fruit, 68 parts of table salt , 36 parts of white sugar, 62 parts of monosodium glutamate, 76 parts of chicken essence, 142 parts of concentrated pork bone soup and 46 parts of white wine.

[0036] A preparation met...

Embodiment 3

[0042] A sauce-flavored, spicy and residue-free hot pot oil is made from the following raw materials in parts by weight: 3480 parts of soybean oil, 100 parts of palm oil, 200 parts of butter, 960 parts of rapeseed oil, 248 parts of green onion, 248 parts of ginger, onion 24 parts, 50 parts of parsley, 65 parts of garlic, 5 parts of rock sugar, 14 parts of cumin, 13 parts of cinnamon, 20 parts of star anise, 16 parts of cumin, 8 parts of cloves, 11 parts of black pepper, 7 parts of Angelica dahurica, 10 parts of Chinese prickly ash , 248 parts of ginger, 205 parts of two vitex peppers, 245 parts of new generation peppers, 100 parts of Indian peppers, 200 parts of bean paste, 28 parts of tempeh, 7 parts of nutmeg, 10 parts of fragrant fruit, 7 parts of grass fruit, 70 parts of table salt , 38 parts of white sugar, 60 parts of monosodium glutamate, 78 parts of chicken essence, 40 parts of concentrated pork bone soup and 48 parts of white wine.

[0043] A preparation method of sau...

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Abstract

The invention discloses spicy non-slag hotpot oil with sauce aroma and a preparation method thereof and belongs to the field of hotpot condiments. The spicy non-slag hotpot oil with the sauce aroma comprises the following raw materials: soybean oil, palm oil, beef tallow, rapeseed oil, allium fistulosum, ginger, onion, sheep's-parsley, garlic, rock candy, fennel, cinnamon, anise, cumin, clove, black pepper, radix angelicae, Chinese prickly ash, pickled ginger, two-briers pepper, a new generation of pepper, Indian pepper, a broad-bean sauce, fermented soybeans, nutmeg, neolitsea ellipsoides allen, amomum tsao-ko, salt, white granulated sugar, aginomoto, a chicken essence, concentrated pork bone soup and Chinese white spirit. The prepared hotpot oil has a thick fragrance and a sauce aroma, and is spicy, and soft and mellow in taste.

Description

technical field [0001] The invention relates to the field of hot pot base materials, in particular to a sauce-flavored, spicy and residue-free hot pot oil and a preparation method thereof. Background technique [0002] The hot pot base is generally made of oil, pepper, chili, tempeh, spices, onion, ginger, garlic, salt, etc. after being fried and boiled. This kind of hot pot base material is generally lumpy and contains slag, which tends to sink to the bottom and stick to the pot during eating, and the dishes will adhere to certain base material components, which makes people feel uncomfortable in the mouth. The salt content in the hot pot bottom material is very high, the bottom of the pot will become more salty, and the taste of the bottom of the pot cannot be maintained. It is a strong aroma from light to salty, from light to mid-way, and the final taste will be heavier. And in the boiling process, it is easy to sink the bottom of the sticky pot. In the prior art, the no...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10
CPCA23V2002/00A23V2250/18A23V2250/21A23V2250/082
Inventor 邓德伟赵旭赵楠牛星
Owner 郑州雪麦龙食品香料有限公司
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