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Hotpot styling product

A hot pot and product technology, which is applied in the field of stereotyped hot pot products, can solve the problems of hygienic hot pot bottom materials, gastroenteritis and other problems easily caused by users, and achieve the effect of eliminating secondary recycling, enriching the hot pot market, and ensuring a safe eating environment

Inactive Publication Date: 2018-12-28
李建洪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Hot pot is a food suitable for all ages. At present, most of the hot pot base materials in hot pot restaurants are disposable products. However, the design of most existing hot pot base materials is too simple to effectively prevent hot pot restaurants from using recycled oil and recycled base materials for secondary use. Secondary sales, hot pot base materials for secondary sales have great hygiene problems, which can easily lead to the outbreak of gastroenteritis and other diseases in users

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment ， Embodiment 1

[0053] Preparation: Prepare 18 catties of butter, 6 catties of shortening with a melting point of 50°C, 4.5 catties of hot pot watercress, 200 grams of Yilong fermented soybeans, 1125 grams of new generation pepper, 375 grams of devil pepper, 1 catties of ginger, 250 grams of garlic, alcohol content 350 grams of 60% white wine, 150 grams of white sugar, 200 grams of red pepper, and 350 grams of spices.

[0054] The new generation of dried chilies and devil peppers are boiled in boiling water until soft, then taken out and crushed into granules with a 12mm sieve. They are commonly called sea peppers in Sichuan. Ginger and garlic are chopped into "soy bean" granules (for example, 4mm-7mm in diameter) with a chopping machine, and spices and red pepper are soaked in white wine.

[0055] Frying: Pour 16 jin of butter and 6 jin of shortening into the frying pot 101 at room temperature, heat the butter at a heating rate of 10 ℃ / min under normal pressure to 180 ℃, and then turn off the...

Embodiment 2

[0065] Preparation: Prepare 18 catties of butter, 6 catties of shortening with a melting point of 50°C, 4.5 catties of hot pot watercress, 200 grams of Yilong fermented soybeans, 1125 grams of new generation pepper, 375 grams of devil pepper, 1 catties of ginger, 250 grams of garlic, alcohol content 350 grams of 60% white wine, 150 grams of white sugar, 200 grams of red pepper, and 350 grams of spices.

[0066] The new generation of dried chilies and devil peppers are boiled in boiling water until soft, then taken out and crushed into granules with a 10mm sieve, commonly known as sea peppers in Sichuan. Ginger and garlic are chopped into "soy bean" granules (for example, 4mm-6mm in diameter) with a chopping machine, and spices and red pepper are soaked in white wine.

[0067] Frying: Pour 16 jin of butter and 6 jin of shortening into the frying pot 101 at room temperature, heat the butter at a heating rate of 12 ℃ / min under normal pressure to 180 ℃, and then turn off the remain...

Embodiment 3

[0075] Preparation: Prepare 18 catties of butter, 6 catties of shortening with a melting point of 50°C, 4.5 catties of hot pot watercress, 200 grams of Yilong fermented soybeans, 1125 grams of a new generation of pepper, 375 grams of devil pepper, 1 catties of ginger, 250 grams of garlic, alcohol content 350 grams of 60% white wine, 150 grams of white sugar, 200 grams of red pepper, and 350 grams of spices.

[0076] The new generation of dried chilies and devil peppers are boiled in boiling water until soft, then taken out and crushed into granules with an 8mm sieve. They are commonly called sea peppers in Sichuan. Ginger and garlic are chopped into "soy bean" granules (for example, 4mm-6mm in diameter) with a chopping machine, and spices and red pepper are soaked in white wine.

[0077] Stir-frying: Pour 16 jin of butter and 6 jin of shortening into the frying pot 101 at normal temperature, heat the butter to 200 ℃ under normal pressure with a heating rate of 12 ℃ / min, and the...

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Abstract

The invention provides a hotpot styling product, and belongs to the field of hotpot styling products. Raw materials are fried and filtered according to a production formula, and a styled plastic container is filled with the raw materials. According to the production formula, the hotpot styling product is prepared from, by weight, 18 parts of beef tallow, 6 parts of shortening, 4.5 parts of hotpotbean sauce, 0.4 part of fermented soya beans, 3 parts of peppers, 1 part of fresh ginger, 0.5 part of garlic, 0.7 part of baijiu, 0.3 part of white sugar, 0.4 part of pericarpium zanthoxyli bungeani and 0.7 part of spice. According to the hotpot styling product, diverse hotpot products can be brought, the hotpot market is enriched, meanwhile, the hotpot products can be managed in a standardized mode, the hotpot products can be produced in batches on a large scale, the effect of completely eradicating secondary recovery of hotpot oil from the source is achieved, hotpot restaurants and even thehotpot market are indirectly standardized, and a safe, healthy and relieved dieting environment is provided for customers.

Description

technical field [0001] The invention relates to the field of shaped hot pot products, in particular to a shaped hot pot product. Background technique [0002] Hot pot is a food suitable for all ages. At present, most of the hot pot base materials in hot pot restaurants are disposable products. However, the design of most existing hot pot base materials is too simple to effectively prevent hot pot restaurants from using recycled oil and recycled base materials for secondary use. There is a huge hygienic problem in the hot pot bottom material that is sold for the second time, and it is very easy to cause the outbreak of gastroenteritis and other diseases in users. Contents of the invention [0003] The invention provides a shaped hot pot product, aiming to solve the above-mentioned problems in the prior art. [0004] The present invention is achieved like this: [0005] A shaped hot pot product, according to the production formula, the raw materials are fried, filtered and...

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 李建洪
Owner 李建洪
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