Base material for spicy chafing dish and making method of base material

A hot pot base and spicy technology, which is applied in the field of spicy old hot pot base and its preparation, can solve the problems that the base flavor cannot be quickly dissolved in the soup, the hot pot taste is insufficient, and the spicy degree is not enough, etc., to achieve spicy and fresh fragrance, red color Brightening, Nutrient-Rich Effects

Inactive Publication Date: 2018-05-29
重庆市开州区十里竹溪农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, when using the existing old hot pot bottom material to scald the hot pot, there is slow taste, and the fragrance of the bottom material can not be quickly dissolved in the soup, which is easy to cause the defects of insufficient taste of hot pot and insufficient spicy degree.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of spicy old hot pot bottom material comprises the following steps:

[0020] a. To boil the soup, first prepare the soup ingredients, and then rinse the ingredients with clean water. The meat and vegetable ingredients should be rinsed for at least 2 hours to ensure that the blood is removed. Then put all the ingredients into a large pot and add water. The ratio of ingredients to water The ratio is 1:10, boiled for 18 hours on high heat, and constantly stirred during the boiling process, so that all raw materials are boiled into soup, and finally the thick soup and meat residue are filtered and separated, wherein the soup raw material According to the number of parts by mass, it includes 20 parts of beef bone, 6 parts of hen, 15 parts of pig's trotter, 5 parts of pig skin, 2 parts of ginger, 0.5 part of green onion, and 0.5 part of pepper;

[0021] b. Stir-fry the spicy old hot pot base, configure the base ingredients, including 20 parts of rapesee...

Embodiment 2

[0026] a. To boil the soup, first prepare the soup ingredients, then rinse the ingredients with clean water, rinse the meat and vegetable ingredients for at least 3 hours to ensure that the blood is removed, then put all the ingredients into a large pot, add water, the ratio of ingredients to water It is 2:10, boil for 20 hours with high fire, and keep stirring during the boiling process, so that all raw materials are boiled into soup, and finally the thick soup and meat residue are filtered and separated, wherein the soup raw material According to the number of parts by mass, it includes 30 parts of beef bones, 10 parts of old hen, 20 parts of pig's trotters, 7 parts of pig skin, 3 parts of ginger, 2 parts of green onions, and 1 part of pepper;

[0027] b. Stir-fry spicy old hot pot bottom material, configure the bottom material raw materials, including 30 parts of rapeseed oil, 5 parts of butter, 6 parts of watercress, 6 parts of ginger slices, 4 parts of tempeh, 2 parts of c...

Embodiment 3

[0032] a. To boil the soup, first prepare the soup ingredients, and then rinse the ingredients with clean water. The meat and vegetable ingredients should be rinsed for at least 4.5 hours to ensure that the blood is removed, then put all the ingredients into a large pot, add water, and the quality of ingredients and water The ratio is 4:12, boiled for 25 hours with high fire, and constantly stirred during the boiling process, so that all raw materials are boiled into soup, and finally the thick soup and meat residue are filtered and separated, wherein the soup The raw materials include 40 parts of beef bones, 15 parts of old hen, 30 parts of trotters, 18 parts of pigskin, 4 parts of ginger, 1.5 parts of scallions, and 1.5 parts of pepper according to the number of parts by mass;

[0033] b. Stir-fry spicy old hot pot base material, configure the base material raw materials, including 40 parts of rapeseed oil, 6 parts of butter, 8 parts of watercress, 10 parts of ginger slices, ...

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PUM

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Abstract

The invention discloses a base material for spicy chafing dish. A processing method of the base material comprises the following steps of a, cooking stockpot; b, stir-frying the base material; c, refining red oil of the spicy chafing dish; and d, performing assembled packing. The made base material for spicy chafing dish maintains the taste of conventional spicy chafing dish, the boiled chafing dish soup base is good in taste, the cooking liquor is mellow, spicy, fragrant and delicious, and the base material is convenient to use, free from addition and high in security coefficient.

Description

technical field [0001] The invention belongs to the technical field of condiment production and processing, and in particular relates to a spicy old hot pot base and a preparation method thereof. Background technique [0002] Spicy old hot pot is one of the rare delicacies. Hot pot originated from the extensive dining methods of boatmen and trackmen on the banks of Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing Dynasties. It is characterized by eating while cooking, or the pot itself has a heat preservation effect. When eating, the food is still steaming, and the soup is combined. The traditional hot pot base material is animal and vegetable oil, and its main raw materials are watercress, tempeh, pepper, dried chili, distilled grains, cooking wine, white wine, ginger, green onion, garlic, fragrant Leaves, star anise, fennel, cinnamon, etc. are boiled for several hours. But, when using existing old chafing dish bottom material to scald hot pot, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
CPCA23L27/00A23L27/10
Inventor 钟文
Owner 重庆市开州区十里竹溪农业开发有限公司
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