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Green rattan pepper special hotpot condiment and preparation process thereof

A technology of vine pepper characteristics and hot pot base material, which is applied in the functions of food ingredients, food ingredients as taste modifiers, and food ingredients as odor modifiers, etc., to achieve the effects of complete color, fragrance and reasonable step design.

Pending Publication Date: 2020-07-17
HONGYA YAOMAZI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste and eating methods of the existing hot pot bottom material can no longer meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: The production method of green rattan pepper special hot pot base material, which comprises the following steps: (1) weighing raw materials; (2) preparing ingredients; (3) heating and melting butter, and raising the temperature to 120-130°C; Add scallions, onions, and coriander in turn, fry until golden brown, and remove all; (4) Add ginger and garlic and fry for 15-20 minutes; (5) Add fresh green two vitex pepper granules, and fry for 40-45 minutes; ( 6) Add pickled chili and ginger, stir-fry for 15-20 minutes; (7) Add salt, sugar, monosodium glutamate, chicken essence, fermented glutinous rice, vine pepper powder, spices and other auxiliary materials and fry for 5-8 minutes; (8) Add green and healthy The freshly squeezed rattan pepper oil is boiled; (9) discharging is carried out by an automatic packaging machine; wherein,

[0025] (1) Raw material weighing: Weigh the following components in proportion, 3000 parts of butter, 240 parts of green onions, 11...

Embodiment 2

[0038] Embodiment 2: The production method of green rattan pepper characteristics, which includes the following steps: (1) weighing raw materials; (2) preparing materials; (3) heating and melting butter, and the temperature rises to 120-130 ° C; Deep-fry shallots, onions, and coriander until golden brown; (4) add ginger and garlic and fry for 15-20 minutes; (5) add fresh green two vitex pepper granules, and fry for 40-45 minutes; (6) add Soak chili and ginger and stir-fry for 15-20 minutes; (7) add salt, sugar, monosodium glutamate, chicken essence, fermented glutinous rice, rattan pepper powder, spices and other auxiliary materials and stir-fry for 5-8 minutes; (8) add green and healthy freshly squeezed rattan pepper Oil boils and stops; (9) discharging carries out automatic packing machine packing; Wherein,

[0039] (1) Raw material weighing: Weigh the following components in proportion, 3200 parts of butter, 250 parts of green onions, 120 parts of onions, 25 parts of parsle...

Embodiment 3

[0052] Embodiment 3: the preparation method of green rattan pepper characteristic chafing dish bottom material, it comprises the steps:

[0053] (1) Weigh the raw materials; (2) Prepare the ingredients; (3) Heat and melt the butter, and the temperature rises to 125-130°C; add green onions, onions, and parsley in turn, fry until golden brown, and remove them all; (4) ) add ginger and garlic and fry for 15-17 minutes; (5) add fresh green two vitex pepper granules and fry for 40-43 minutes; White sugar, monosodium glutamate, chicken essence, fermented glutinous rice, rattan pepper powder, spices and other auxiliary materials are fried for 4 to 8 minutes; (8) add green and healthy freshly squeezed rattan pepper oil and boil; (9) discharge the material and pack it in an automatic packaging machine; ,

[0054] (1) Raw material weighing: Weigh the following components in proportion, 3100 parts of butter, 245 parts of green onions, 115 parts of onions, 23 parts of coriander, 1220 par...

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PUM

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Abstract

The invention discloses a green rattan pepper special hotpot condiment and a preparation method thereof. The preparation method comprises the following steps: (1) weighing raw materials; (2) preparingmaterials; (3) heating and melting beef tallow, raising the temperature to 120-130 DEG C, sequentially adding scallion, onion and coriander, performing frying until golden yellow, and taking out thefried materials; (4) adding raw ginger and garlic, and performing stir-frying for 15-20min; (5) adding fresh green Erjingtiao chili particles, and performing stir-frying for 40-45min; (6) adding pickled chilies and pickled raw ginger, and performing stir-frying for 15-20min; (7) sequentially adding salt, white sugar, monosodium glutamate, chicken extract, fermented glutinous rice, rattan pepper powder, spices and other auxiliary materials, and performing stir-frying for 5-8 min; (8) adding green and healthy fresh rattan pepper oil, and performing heating until boiling; and (9) performing discharging, and performing packaging by an automatic packaging machine. The hotpot condiment has the advantages that: the green rattan pepper special hotpot condiment prepared by the method has good color, fragrance and taste, and has the characteristics of sufficient faint scent and flavor of the rattan pepper, moderate hemp flavor and green nutrition and health; and meanwhile, the hotpot condiment has no fishy smell, is not greasy, and can greatly increase the appetite of people just by seeing the color and smelling the fragrance of the hotpot condiment.

Description

technical field [0001] The invention relates to the field of hot pot base material and its production process, in particular to a green rattan pepper characteristic hot pot base material and its production process. Background technique [0002] Generally speaking, hot pot is a cooking method in which a pot is used as a utensil, a heat source is used to boil the pot, and water or soup is boiled to boil food. Its characteristic is that it is eaten while cooking, or the pot itself has a heat preservation effect. When eating, the food is still steaming, and the soup is combined into one. [0003] With the continuous acceleration of people's pace of life and the improvement of quality of life, people's requirements for food tastes are also becoming more and more diverse. The taste and the way of eating of the existing chafing dish bottom material can no longer satisfy people's needs. Contents of the invention [0004] The first object of the present invention is to provide a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/14A23L27/20A23L33/00
CPCA23L27/00A23L27/10A23L27/20A23L27/14A23L33/00A23V2002/00A23V2200/044A23V2200/14A23V2200/16A23V2200/15
Inventor 赵跃军
Owner HONGYA YAOMAZI FOOD
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