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Method for preparing curry beef tallow hotpot condiment by utilizing embedding technology and low-temperature grease extracting technology

A technology of hot pot bottom material and butter, which is applied in the field of food processing, can solve the problems of low aroma and long-lasting fragrance, and achieve the effect of low utilization rate of raw materials, long shelf life, rich taste and aroma layering

Pending Publication Date: 2020-07-10
内蒙古草原红太阳食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the existing hot pot base ingredients are not rich in fragrance and do not last long

Method used

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  • Method for preparing curry beef tallow hotpot condiment by utilizing embedding technology and low-temperature grease extracting technology
  • Method for preparing curry beef tallow hotpot condiment by utilizing embedding technology and low-temperature grease extracting technology
  • Method for preparing curry beef tallow hotpot condiment by utilizing embedding technology and low-temperature grease extracting technology

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preparation example Construction

[0027] The invention provides a preparation method of curry butter hot pot bottom material, comprising:

[0028] A) mix garlic, onion, pickled pepper and butter, fry, mix with Indian chili powder, stir fry, mix with mixed spice powder, curry powder, curry flavor sauce, shrimp skin, stir fry, and obtain a fried product;

[0029] B) keeping the stir-fried product warm and extracting at low temperature to obtain the extracted product;

[0030] C) mixing, emulsifying and homogenizing the extracted product with modified starch and maltodextrin, and embedding in microcapsules to obtain an embedding product;

[0031] D) Mix the embedded product with edible salt, white granulated sugar, beef powder and yeast extract, stir, take out of the pan, pack, and quickly cool at low temperature to obtain the curry butter hot pot base.

[0032] In the present invention, firstly, garlic is made into garlic granules, onions are made into onion granules, and pickled peppers are made into soaked pe...

Embodiment 1

[0075] A method for preparing curry butter hot pot bottom material by combining low-temperature oil extraction technology and microcapsule embedding technology

[0076] (1) Preparation of spice powder: clove powder 0.6kg, fennel powder 1.35kg, star anise powder 1.35kg, galangal powder 2.4kg, cinnamon powder 4.9kg, cumin powder 5.3kg, citronella powder 1.1kg.

[0077] (2) Stir-frying: Add 22.5kg of garlic grains with a particle diameter of 3mm, 62.5kg of onion grains, and 57.5kg of pickled pepper powder to 410kg of butter, and fry at a low temperature at a temperature of 95°C for 2.5 hours. After soaking chili powder, soaking in oil and turning black, add 8kg of Indian chili powder, stir-fry for 3 minutes, add 19kg of mixed spice powder, 52.5kg of curry powder, 13kg of curry flavor sauce, 11kg of dried shrimps, stir-fry for 3 minutes to obtain a fried product;

[0078] (3) Low-temperature oil extraction: put the frying product obtained in (2) through the heat preservation store...

Embodiment 2

[0084] A method for preparing curry butter hot pot bottom material by combining low-temperature oil extraction technology and microcapsule embedding technology

[0085] (1) Preparation of spice powder: 0.5kg of clove powder, 0.2kg of fennel powder, 1.2kg of star anise powder, 2.3kg of galangal powder, 4.8kg of cinnamon powder, 5kg of cumin powder, and 1kg of citronella powder.

[0086] (2) Stir-frying: Add 20kg of garlic grains with a particle diameter of 3mm, 60kg of onion grains, and 55kg of soaked pepper powder into 400kg of butter, and fry at a low temperature at a temperature of 100°C for 2 hours until soaked in pepper foam. After oiling and blackening, add 6kg of Indian chili powder, stir-fry for 3 minutes, add 18kg of mixed spice powder, 50kg of curry powder, 12kg of curry flavor sauce, 10kg of shrimp skin, stir-fry for 3 minutes, and get the semi-finished curry butter hot pot bottom material;

[0087] (3) Low-temperature oil extraction: put the roasted product obtained...

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Abstract

The invention provides a preparation method of a curry beef tallow hotpot condiment. The preparation method comprises the following steps: frying garlic, onion, pickled chili, Indian chili powder, mixed spice powder, curry powder, curry flavor sauce and dried small shrimps with beef tallow to obtain a fried product; carrying out heat preservation on the fried product and performing extracting at alow temperature to obtain an extracted product; mixing the extracted product with modified starch and maltodextrin, performing emulsifying and homogenizing, and carrying out microcapsule embedding toobtain an embedded product; and mixing the embedded product with edible salt, white granulated sugar, beef powder and a yeast extract, performing stirring, taking a formed mixture out from a pot, performing packaging and performing rapid cooling at a low temperature to obtain the curry beef tallow hotpot condiment. According to the preparation method provided by the invention, the aroma of various seasonings can be fused into grease and bioactive substances of the various seasonings are kept, so that the taste and aroma layering sense is richer. Meanwhile, the beef tallow is used as a main flavor raw material of a formula and is also used as an extracting agent; the food raw material modified starch and the maltodextrin are embedded and then are rapidly cooled and molded into a solid state; and the embedding effect is more stable and the quality guarantee time is long.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a curry butter hot pot base and a preparation method thereof. Background technique [0002] "Hotpot" originated from the Chongqing wharf during the Daoguang period in the late Qing Dynasty. At first, it developed only sporadically. However, after the reform and opening up, it has developed into an industry with unprecedented achievements and remarkable characteristics. According to the top 100 statistics released by the China Cuisine Association, among the top 100 catering companies in my country in 2008, there were 23 hot pot companies with a retail sales of 33.829 billion yuan, accounting for 33.88% of the total retail sales of the top 100 catering companies. Among the 84,000 catering outlets in the city, there are more than 50,000 hot pot restaurants, accounting for 62.2%. The annual turnover of hot pot catering is close to 1 / 3 of the turnover of the national catering...

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 宁静马丽娅杨瑞香
Owner 内蒙古草原红太阳食品股份有限公司
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