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Fermented hotpot condiment and preparation method thereof

A hot pot bottom material and fermentable technology, which is applied in the direction of yeast-containing food ingredients, food ingredients as odor improvers, food science, etc., can solve the problems of oil color turbidity, loss of flavor fusion, quality change of old hot pot flavor, etc., to achieve Good flavor and taste, wide acceptance, bright red oil

Pending Publication Date: 2021-08-31
四川巴蜀辣韵食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fermented products use single condiments such as kimchi, soy sauce, vinegar, and tempeh, without diversification and application promotion of hot pot bases
[0003] The hot pot bottom material originated in Sichuan and Chongqing, and is famous in the streets and alleys. It is mainly produced and processed based on oil and agricultural by-products. In recent years, due to changes in consumption levels and industrial cognition, the previous manual production has been changed to factory production; The quality of the hot pot flavor has changed; while quantitative production, the substance of all basic raw materials has been developed, and the flavor fusion has lost a lot; the oil color is cloudy during the application process, so it cannot meet the requirements of the hot pot base material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Raw material acceptance

[0031] (1) Acceptance of butter: Butter should have its own color, milky white to light yellow and shiny when solidified; slightly yellow when melted, clear and transparent. It has a unique smell of beef, pure, no peculiar smell, no impurities and black spots visible to the naked eye, and no sediment and other impurities are allowed when melting. Each batch of arriving butter should have a factory inspection report, otherwise it will be rejected.

[0032] (2) Acceptance of soybean oil: clear, transparent, slightly yellow. No smell, no impurities and black spots visible to the naked eye. Each batch of soybean oil arriving shall have a factory inspection report, otherwise it shall be rejected.

[0033] (3) Soybean oil / butter storage: Qualified soybean oil / butter in boxes or barrels is directly stored in the raw material warehouse, and soybean oil in bulk should be stored in crude oil storage tanks. And maintain necessary protective measure...

Embodiment 2

[0042] A fermented hot pot bottom material, comprising the following components in parts by weight: 80 parts of butter, 20 parts of shortening, 10 parts of red pepper, 5 parts of ginger, 10 parts of onion, 5 parts of cream mixture, 5 parts of hot pot essential oil, 40 parts of spicy bean paste, 5 parts of rock sugar, and 5 parts of white wine.

[0043] The paste mixture includes ethyl maltol and chicken flavor paste seasoning in a weight ratio of 1:2.

[0044] A preparation method for fermented hot pot bottom material, comprising the following steps:

[0045] (1) take by weighing 200kg broad bean, 60kg wheat flour, 25kg salt, the consumption of saccharomycete is 0.5 / 1,000 of the broad bean consumption, 400kg water;

[0046] Put broad beans in an environment of 85-90°C and cook for 30-60s, then cool for 5 minutes to lower the temperature to 38-40°C, add wheat flour and yeast, and cultivate them in a curved bed at 38±2°C for 6 days, then Place in a constant temperature culture...

Embodiment 3

[0062] A fermented hot pot bottom material, comprising the following components in parts by weight: 100 parts of butter, 20 parts of shortening, 5 parts of red pepper, 1 part of ginger, 5 parts of onion, 0.5 part of paste mixture, 0.5 part of hot pot essential oil, Spicy bean paste 30 parts, rock sugar 0.5 part, white wine 0.5 part.

[0063] The paste mixture includes ethyl maltol and chicken flavor paste seasoning in a weight ratio of 1:0.5.

[0064] A preparation method for fermented hot pot bottom material, comprising the following steps:

[0065] (1) take by weighing 400kg broad bean, 120kg wheat flour, 50kg salt, the consumption of saccharomycete is 0.5 / 1000 of broad bean consumption, 800kg water;

[0066] Put broad beans in an environment of 85-90°C and cook for 30-60s, then cool for 5 minutes to lower the temperature to 38-40°C, add wheat flour and yeast, and cultivate them in a curved bed at 38±2°C for 6 days, then Place in a constant temperature culture pool at 36-3...

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PUM

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Abstract

The invention discloses a fermented hotpot condiment and a preparation method thereof. The preparation method comprises the following steps: (1) preparing spicy bean halves; (2) heating beef tallow to 120-130 DEG C, then adding ginger and onion, and then adding spicy thick broad-bean sauce for stir-frying; (3) adding Sichuan pepper, performing frying to 110-115 DEG C, adding purified water, continuously performing heating and frying to 125-130 DEG C, then adding the paste mixture, and performing stirring for 1-2 minutes; and (4) performing braising for 12-15h. The fermented hotpot condiment prepared by the invention has a good fermentation characteristic; the capsochrome of the raw materials, aromatic substances in spices and the like are fully exerted; and nutrient substances such as amino acids and peptides in the materials are fully absorbed to exert effects.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a fermentable hot pot bottom material and a preparation method thereof. Background technique [0002] Fermentation is a kind of food processed and manufactured by people using beneficial microorganisms, and fermented food has a unique flavor. Fermented food has become an important branch of the food industry. In a broad sense, any food made by the action of microorganisms can be called fermented food. Functional fermented food is mainly produced by high-tech biotechnology (including fermentation method, enzyme method) with certain physiologically active substances to produce food that can regulate the physiological functions of the body. Fermented food can form some specific nutritional factors due to the participation of microorganisms in the food processing process. However, fermented products use a single product of condiments such as kimchi, soy sauce, vinegar, and tempeh, w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/24
CPCA23L27/00A23L27/24A23V2002/00A23V2200/04A23V2200/15A23V2250/76
Inventor 蔡勇
Owner 四川巴蜀辣韵食品有限公司
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