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A kind of hot pot bottom material that effectively prevents oil oxidation and preparation method thereof

A technology for hot pot base material and oil oxidation, which is applied in the direction of food ingredients as antioxidants, bacteria used in food preparation, and the function of food ingredients. It can solve the problems of rancidity and oxidation, reduce acid value, prevent oxidation, and eliminate Possible effects of carcinogens

Active Publication Date: 2020-12-04
宁夏红山河食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned disclosed patent is only a simple replacement of grease, and also does not fundamentally solve the problem of preventing the oxidation and rancidity of the grease in the hot pot bottom material during storage.

Method used

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  • A kind of hot pot bottom material that effectively prevents oil oxidation and preparation method thereof
  • A kind of hot pot bottom material that effectively prevents oil oxidation and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] A hot pot bottom material that effectively prevents oil oxidation, mainly prepared from the following raw materials in parts by weight: 33 parts of butter, 27 parts of bean paste, 11 parts of tempeh, 11 parts of basic sauce, 8 parts of rapeseed oil, and 8 parts of Chaotian pepper , 8 parts of ginger, 7 parts of seasoning sauce, 5 parts of sugar, 4 parts of peppercorns, 4 parts of salt, 2 parts of garlic, 2 parts of monosodium glutamate, 0.4 parts of spices, 0.3 parts of compound enzyme, 0.3 parts of I+G, 0.08 parts of scallops share;

[0060] The butter is crude butter extracted from cows slaughtered in accordance with halal slaughter standards, and is refined into butter meeting the requirements of the food industry through hydration, alkali refining, decolorization, deodorization and other treatments.

[0061] The preparation method of the basic sauce comprises the following steps: take a 4cm×4cm×1cm beef block, wash it, marinate it in 35% honey solution for 4 minutes, ...

Embodiment 2

[0084] A hot pot bottom material that effectively prevents oil oxidation, mainly prepared from the following raw materials in parts by weight: 32 parts of butter, 26 parts of bean paste, 10 parts of tempeh, 10 parts of basic sauce, 7 parts of rapeseed oil, and 7 parts of Chaotian pepper , 7 parts of ginger, 6 parts of seasoning sauce, 4.5 parts of sugar, 3.5 parts of peppercorns, 3.5 parts of salt, 1.5 parts of garlic, 1.5 parts of monosodium glutamate, 0.35 parts of spices, 0.25 parts of compound enzyme, 0.25 parts of I+G, 0.07 parts of scallops share;

[0085] The butter is crude butter extracted from cows slaughtered in accordance with halal slaughter standards, and is refined into butter meeting the requirements of the food industry through hydration, alkali refining, decolorization, deodorization and other treatments.

[0086] The preparation method of the basic sauce comprises the following steps: take a 4cm×4cm×1cm beef block, wash it, marinate it in 30% honey solution ...

Embodiment 3

[0109] A hot pot bottom material that effectively prevents oil oxidation, mainly prepared from the following raw materials in parts by weight: 34 parts of butter, 28 parts of bean paste, 12 parts of tempeh, 12 parts of basic sauce, 9 parts of rapeseed oil, and 9 parts of Chaotian pepper , 9 parts of ginger, 8 parts of seasoning sauce, 5.5 parts of sugar, 4.5 parts of peppercorns, 4.5 parts of salt, 2.5 parts of garlic, 2.5 parts of monosodium glutamate, 0.45 parts of spices, 0.35 parts of compound enzyme, 0.35 parts of I+G, 00.09 parts of scallops share;

[0110] The butter is crude butter extracted from cows slaughtered in accordance with halal slaughter standards, and is refined into butter meeting the requirements of the food industry through hydration, alkali refining, decolorization, deodorization and other treatments.

[0111] The preparation method of the basic sauce includes the following steps: take a 4cm×4cm×1cm beef block, wash it, marinate it in 40% honey solution ...

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Abstract

The invention discloses a hot pot bottom material which can effectively prevent the oxidation of oil, does not add any spices, flavors, antioxidants and preservatives, has strong smoked and roasted flavor, outstanding beef flavor, strong oxidation resistance, low peroxide value and acid value, and long shelf life. Up to 15‑18 months. In particular, the scientific compounding of seasoning sauce not only improves the taste and flavor of hot pot; enhances the functional properties of the hot pot bottom material such as anti-oxidation, bacteriostasis, and pharmacological properties, but also collects the comprehensive flavor of the ingredients in the smoked state The substance makes the hot pot bottom material have a strong and attractive characteristic smoked flavor, creating an organic fusion of smoked flavor and hot pot bottom material; at the same time, the scientific compounding of basic sauce and compound enzymes, while obtaining the special flavor of beef, The cholesterol content of the hot pot bottom material is reduced and a new functional substance cholester-4-en-3-one is produced, which eliminates the possibility of carcinogens produced by cholesterol at high temperature from the source, and is useful for the preparation of a functional and characteristic hot pot bottom The material explored a new shortcut.

Description

technical field [0001] The invention relates to a hot pot bottom material, in particular to a hot pot bottom material which can effectively prevent oil oxidation and a preparation method thereof. Background technique [0002] The quality of hot pot depends on the formula of the hot pot base material, that is, the seasoning. Due to the vast territory of our country and the differences in climate, customs and other aspects of various places, there have been hot pot base materials with different flavors. The hot pot base is a new type of seasoning product produced on an industrial scale with a variety of seasonings as raw materials, with a special flavor design and a certain formula. Although there are many types of hot pot bottom ingredients with different flavors, no matter which type they have, they have a common feature of extremely high oil content. Due to the uneven technical level of various enterprises, the production safety and product quality of hot pot bottom ingredi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L33/105A23L29/00A23L27/60A23L29/30A23L3/3472
CPCA23L3/3472A23L27/00A23L27/60A23L29/015A23L29/035A23L29/045A23L29/055A23L29/06A23L29/30A23L33/105A23V2002/00A23V2400/169A23V2200/02A23V2200/10A23V2200/15A23V2200/14A23V2200/3262A23V2200/326A23V2200/332A23V2200/32A23V2250/0616A23V2250/21A23V2250/212A23V2250/218A23V2250/511A23V2250/7044A23V2300/14
Inventor 王占河杨正苍张瑞华马学云刘立方袁鹏周世平
Owner 宁夏红山河食品股份有限公司
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