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Hotpot condiment processing technique and device

A technology of hot pot bottom material and processing technology, which is applied in the direction of food science, etc., can solve the problems of low spicy and fresh flavor components, lack of spicy and fresh flavor, and cannot meet individual requirements, etc., and achieve the effect of bright red soup and long aftertaste

Inactive Publication Date: 2018-03-09
文凯令
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The "taste" of hot pot determines the "business": the "taste" of Chongqing hot pot is "spicy and delicious". The spicy and fresh fragrance ingredients proposed in the material are extremely low, less than 20%
The hot pot base products produced have many disadvantages: the lack of spicy and fresh flavor, the lack of bright red and beautiful colors, which cannot meet the individual requirements of modern people, especially young people. In order to survive and meet the needs of fierce competition among peers, businesses adopt abnormal violations Illegal means have caused extremely adverse consequences to the hot pot industry

Method used

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  • Hotpot condiment processing technique and device

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Effect test

Embodiment 1

[0024] The hot pot bottom material processing technology of this embodiment adopts the "negative pressure extraction and concentration method" to produce the hot pot bottom material. In the still, the reaction kettle is vacuumed by negative pressure vacuum equipment, so that the raw materials of the hot pot bottom material are continuously rolled and rotated in the negative pressure vacuum to obtain the hot pot bottom material. During processing, the temperature in the reaction kettle is controlled at 120°C-150°C ℃, can quickly extract the spicy and fresh flavor in the hot pot bottom, and extract more than 80% of the spicy and fresh flavor; the processing time is 30-50 minutes, and the hot pot bottom material can be quickly and fully dissolved during the processing; the whole The system carries out industrialized production on the basis of the Chinese process, which includes a circulating water pump, a flask, a vacuum condenser, a cold water pump and an electric heating jacket....

Embodiment 2

[0029] Such as figure 1Shown: the chafing dish bottom material processing equipment of the present embodiment, comprises the direct-fire heating cooking reactor 1 that is installed in combustion furnace 12 and is used to carry out the vacuumizing assembly that described direct-fire heating cooking reactor 1 is vacuumized; The bottom of the combustion furnace 12 is provided with a natural gas burner 11, and the side wall of the combustion furnace 12 is equipped with a flue gas discharge tube 15. The upper part of 1 is exposed above the combustion furnace 12, and the top of the direct-fire heating and cooking reaction kettle 1 is provided with a filling port, and the direct-fire heating and cooking reaction kettle 1 is provided with a propulsive stirring paddle 2; the direct-fire heating and cooking reaction kettle 1 The top of the furnace is equipped with a drive motor 14 and a reducer 3 for driving the propulsion type stirring paddle 2; the top of the combustion furnace 12 is ...

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Abstract

The invention discloses a hotpot condiment processing technique and its device. The hotpot condiment is produced by a 'negative pressure extracting condensation method'; the specific operation includes steps of mixing the pre-prepared hotpot condiment raw materials and water at the weight ratio of 1: 0.3 and then placing the mixture in a reaction kettle; continuously overturning and rotating the hotpot condiment raw materials in a negative pressure vacuum, so as to obtain the hotpot condiment, wherein the hotpot condiment processing device comprises a direct fire heating and cooking reaction kettle and a vacuumizing component. By adopting the hotpot condiment processing technique and its device, 80% of spicy fragrance in the hotpot condiment can be extracted; the soup-stock is used as thinner when the hotpot condiment is in use, and prepared to be high, medium and low-grade spicy fragrance for different customers. The processed hotpot condiment is hot, fresh and delicious, nature and red in soup color; the taste lasts for a long time; the hotpot condiment has unique taste, special style, and is featured by environmental-protection, health, time-saving, material-saving and work-saving; therefore, the hotpot condiment is appraised by experts of hot pot restaurants.

Description

technical field [0001] The invention relates to the technical field of hot pot bottom material processing, in particular to a hot pot bottom material processing technology and equipment thereof. Background technique [0002] In Chongqing, the capital of hot pot, no matter which street or alley is the battlefield for hot pot food street. Hot pot is a traditional way of eating in China, which originated among the people and has a long history. At the same time, the process of hot pot products is relatively simple, relatively simple, and the technical content of kitchen equipment is not high, which is very easy to copy. Therefore, Chongqing hot pot is caught in the embarrassing predicament of homogeneity in all stores. Because of the homogenization of dishes, tastes, and dishes, price competition has become a means of shopping in the hot pot industry. You discount consumption, and I discount lower vicious competition, so that the company loses money and goes bankrupt. Inevita...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10
CPCA23L27/00A23L27/10
Inventor 文凯令文笛
Owner 文凯令
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