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Pickled chili clear-oil hotpot condiment and preparation process thereof

A technology of hot pot bottom material and pickled pepper clear oil, applied in the direction of bacteria used in food preparation, function of food ingredients, lactobacillus, etc., can solve the problem of increased bronchial asthma, increased amylase activity, and excessive daily sodium intake and other problems, to achieve the effect of reducing dryness, prolonging shelf life, maintaining quality and fragrance

Inactive Publication Date: 2021-03-05
CHONGQING DEZHUANG AGRI PROD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Hot pot is loved by the public for its rich taste and easy way of eating, but as a food that the public loves very much, hot pot is not suitable for people to eat for a long time. One of the important reasons is that the World Health Organization recommends that a normal adult The intake of sodium salt should be controlled at about 6g, and the condiments such as watercress and soy sauce in the hot pot base all contain sodium salt, which will cause the average daily sodium intake of the eater to exceed the standard, and make the starch in the eater’s body Enzyme activity increases, and even increases the incidence of bronchial asthma, gastritis, gastric cancer and other diseases

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A pickled pepper clear oil hot pot base material, comprising the following raw materials in parts by weight: 40 parts of vegetable oil, 20 parts of dried chili noodles, 20 parts of low-salt chopped pepper, 5 parts of onion, 3 parts of bean paste, 6 parts of minced ginger, and 3 parts of minced garlic , 1.0 parts of green Zanthoxylum bungeanum, 1.0 parts of red Zanthoxylum bungeanum, 5 parts of sesame, 2-3 parts of chicken essence, 0.1 part of chili red, 2 parts of food flavors and fragrances, 3 parts of rock sugar, 2 parts of glutinous rice juice, 0.5 parts of spices.

[0034] The spices in this embodiment include the following raw materials in parts by weight: 0.2 part of cinnamon bark, 0.2 part of star anise, 0.05 part of cumin, 0.05 part of orange peel, 0.01 part of fragrant fruit, 0.01 part of amomum, and 0.01 part of cardamom. When in use, the spices can be crushed to 10-20 mesh before use.

[0035] The low-salt chopped pepper in the present embodiment is prepared ...

Embodiment 2

[0047] Compared with embodiment 1, the difference between this embodiment and embodiment 1 is only: the number of parts of raw materials is different.

[0048] This embodiment includes the following raw materials in parts by weight: 45 parts of vegetable oil, 22 parts of dried chili noodles, 25 parts of low-salt chopped pepper, 6 parts of onion, 4 parts of bean paste, 7 parts of minced ginger, 4 parts of minced garlic, 1 part of green pepper, 1.5 parts of red pepper, 8 parts of sesame, 2 parts of chicken bouillon, 0.2 part of chili red, 2 parts of food flavors and spices, 5 parts of rock sugar, 3 parts of glutinous rice juice, 0.8 parts of spices.

[0049] The spices include the following raw materials in parts by weight: 0.3 part of cinnamon, 0.3 part of star anise, 0.08 part of cumin, 0.08 part of orange peel, 0.04 part of fragrant fruit, 0.4 part of amomum, and 0.04 part of cardamom.

[0050]The low-salt chopped pepper in this example is prepared from the following raw mate...

Embodiment 3

[0052] Compared with embodiment 1, the difference between this embodiment and embodiment 1 is only: the number of parts of raw materials is different.

[0053] This embodiment includes the following raw materials in parts by weight: 50 parts of vegetable oil, 25 parts of dried chili noodles, 30 parts of low-salt chopped pepper, 10 parts of onion, 5 parts of bean paste, 8 parts of minced ginger, 5 parts of minced garlic, 1.5 parts of green peppercorns, 1.5 parts of red pepper, 10 parts of sesame, 3 parts of chicken bouillon, 0.2 part of chili red, 3 parts of food flavor and spices, 6 parts of rock sugar, 4 parts of fermented glutinous rice juice, 1.0 part of spice.

[0054] The spices include the following raw materials in parts by weight: 0.4 part of cinnamon, 0.4 part of star anise, 0.1 part of cumin, 0.1 part of orange peel, 0.05 part of fragrant fruit, 0.05 part of amomum, and 0.05 part of cardamom.

[0055] The low-salt chopped pepper in this example is prepared from the f...

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Abstract

The invention belongs to the technical field of hotpot condiments, and particularly discloses a pickled chili clear-oil hotpot condiment. The pickled chili clear-oil hotpot condiment comprises the following raw materials in parts by weight: 40-50 parts of vegetable oil, 20-25 parts of dry chili powder, 20-30 parts of low-salt chopped chilli, 5-10 parts of onions, 3-5 parts of thick broad-bean sauce, 6-8 parts of bruised ginger, 3-5 parts of minced garlic, 1.0-1.5 parts of green prickleyash, 1.0-1.5 parts of fructus zanthoxyli, 5-10 parts of sesame seeds and 2-3 parts of chicken powder; and thesalt content of the low-salt chopped chilli is 8%-9%. The invention further discloses a preparation process of the pickled chilli clear-oil hotpot condiment. The pickled chilli clear-oil hotpot condiment provided by the invention is healthy to eat, and has a better flavor.

Description

technical field [0001] The invention belongs to the technical field of hot pot base material, and in particular relates to a pickled pepper clear oil hot pot base material and a preparation process thereof. Background technique [0002] Hot pot is loved by the public for its rich taste and easy way of eating, but as a food that the public loves very much, hot pot is not suitable for people to eat for a long time. One of the important reasons is that the World Health Organization recommends that a normal adult The intake of sodium salt should be controlled at about 6g, and the condiments such as watercress and soy sauce in the hot pot base all contain sodium salt, which will cause the average daily sodium intake of the eater to exceed the standard, and make the starch in the eater’s body Enzyme activity increases, and even increases the incidence of bronchial asthma, gastritis, gastric cancer and other diseases. Contents of the invention [0003] The object of the present ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L27/00A23L27/10A23L27/14A23L27/20A23L27/60A23L33/10
CPCA23L27/00A23L27/10A23L27/20A23L33/10A23L27/14A23L27/60A23L19/20A23V2002/00A23V2400/11A23V2200/30
Inventor 李德建郑红张丽陈小容唐毅李昂倪江李周奇李顺
Owner CHONGQING DEZHUANG AGRI PROD DEV CO LTD
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