CN117598465A - Beef tallow hotpot condiment with soup and making method thereof - Google Patents
Beef tallow hotpot condiment with soup and making method thereof Download PDFInfo
- Publication number
- CN117598465A CN117598465A CN202410053013.9A CN202410053013A CN117598465A CN 117598465 A CN117598465 A CN 117598465A CN 202410053013 A CN202410053013 A CN 202410053013A CN 117598465 A CN117598465 A CN 117598465A
- Authority
- CN
- China
- Prior art keywords
- rotating shaft
- soup
- parts
- conical gear
- tubular
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000014347 soups Nutrition 0.000 title claims abstract description 73
- 235000015278 beef Nutrition 0.000 title claims abstract description 36
- 239000003760 tallow Substances 0.000 title claims abstract description 36
- 235000013409 condiments Nutrition 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims description 27
- 239000000463 material Substances 0.000 claims abstract description 96
- 238000010411 cooking Methods 0.000 claims abstract description 23
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 17
- 238000002360 preparation method Methods 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 7
- 235000015277 pork Nutrition 0.000 claims abstract description 7
- 241001609213 Carassius carassius Species 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 238000003756 stirring Methods 0.000 claims description 63
- 230000005540 biological transmission Effects 0.000 claims description 22
- 235000011194 food seasoning agent Nutrition 0.000 claims description 22
- 235000013372 meat Nutrition 0.000 claims description 17
- 241000234282 Allium Species 0.000 claims description 16
- 210000000078 claw Anatomy 0.000 claims description 16
- 238000007790 scraping Methods 0.000 claims description 16
- 235000002566 Capsicum Nutrition 0.000 claims description 12
- 240000007594 Oryza sativa Species 0.000 claims description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 12
- 235000009566 rice Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000005452 bending Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000006002 Pepper Substances 0.000 claims description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims description 8
- 240000003889 Piper guineense Species 0.000 claims description 8
- 235000017804 Piper guineense Nutrition 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 8
- 240000002943 Elettaria cardamomum Species 0.000 claims description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 7
- 240000007232 Illicium verum Species 0.000 claims description 7
- 235000008227 Illicium verum Nutrition 0.000 claims description 7
- 244000062241 Kaempferia galanga Species 0.000 claims description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 7
- 235000005300 cardamomo Nutrition 0.000 claims description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 6
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 238000009924 canning Methods 0.000 claims description 6
- 235000017803 cinnamon Nutrition 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 235000010413 sodium alginate Nutrition 0.000 claims description 6
- 239000000661 sodium alginate Substances 0.000 claims description 6
- 229940005550 sodium alginate Drugs 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 241000758706 Piperaceae Species 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 3
- 241000159443 Myrcia Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 241000237942 Conidae Species 0.000 claims 6
- 240000004160 Capsicum annuum Species 0.000 claims 3
- 230000003028 elevating effect Effects 0.000 claims 1
- 244000291564 Allium cepa Species 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 description 16
- 230000008569 process Effects 0.000 description 16
- 241000234314 Zingiber Species 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- 239000000654 additive Substances 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 7
- 230000035764 nutrition Effects 0.000 description 7
- 235000013599 spices Nutrition 0.000 description 7
- 239000004278 EU approved seasoning Substances 0.000 description 6
- 230000000996 additive effect Effects 0.000 description 6
- 239000006185 dispersion Substances 0.000 description 5
- 239000012530 fluid Substances 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- 235000002568 Capsicum frutescens Nutrition 0.000 description 3
- 230000001174 ascending effect Effects 0.000 description 2
- 238000000151 deposition Methods 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000021574 pickled cabbage Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Baking, Grill, Roasting (AREA)
Abstract
The invention discloses a beef tallow hotpot condiment with soup and a preparation method thereof, and relates to the technical field of hotpot condiment and preparation thereof, wherein the beef tallow hotpot condiment comprises the following raw materials in parts by weight; the soup stock comprises 100 parts of ham, 500 parts of pig trotters, 500 parts of pigskin, 250 parts of pork, 500 parts of old sheldrake, 500 parts of hen, 500 parts of stick bone, 200 parts of crucian carp, 200 parts of cooking wine, 100 parts of ginger and 100 parts of fistular onion stalk; the invention has good flavor through the configuration of the bottom materials and the soup bases, and further improves the flavor through the special preparation method.
Description
Technical Field
The invention relates to the technical field of hotpot condiment and preparation thereof, in particular to a beef tallow hotpot condiment with soup and a preparation method thereof.
Background
The origin of the hot pot seasoning is generally considered that in the bright dynasty, along with the wide planting and use of the hot peppers, people begin to add the hot peppers and other seasonings into the hot pot, so that the primary hot pot seasoning is formed; in Qing dynasty, sichuan hot pot begins to be popular, and the hot pot condiment is gradually developed into the current form and mainly comprises chillies, peppers, bean cotyledons and the like; in recent times, with the development of industrial production, the hot pot materials are produced and sold in batches, so that various hot pot materials with different tastes, such as spicy hot pot materials, clear soup hot pot materials, pickled cabbage hot pot materials and the like, are formed; these chaffy dish condiments are popular in China, and have wide influence in overseas markets; however, these chaffy dish condiments still have the following problems:
(1) The batch of hot pot seasoning is usually only a seasoning, and the matching of the seasoning and soup base is lacking, the hot pot seasoning is mainly used for providing basic taste and aroma for the hot pot, and the soup base is used for adding richer taste and nutrition for the hot pot; if the hotpot condiment is used only and the soup base is not used, the taste of the hotpot is single, and the layering sense is lacking; meanwhile, the hot pot is relatively lack of nutrition, soup bases generally comprise meats, vegetables, fish and the like, the foods comprise rich nutrition components such as proteins, vitamins, minerals and the like, if the soup bases are not used, the nutrition components of the hot pot can be relatively less, more nutrition components can also enable the taste to be more delicious, and the soup bases are lack of a single base material;
(2) In the process of preparing the batch hotpot condiment, tens of seasonings, auxiliary materials, spice and the like are required to be continuously added in the cooking process of beef tallow, and the uniformity of mixing the additives and the beef tallow, the stirring degree of cooking, the cooking mode and the mixing means can have great influence on the flavor of the condiment in the cooking process of the beef tallow.
Disclosure of Invention
The invention aims to provide a beef tallow hot pot seasoning with soup and a manufacturing method thereof, so as to solve the problems.
The invention is realized by the following technical scheme:
in general, the soup-containing beef tallow hot pot seasoning comprises 10000 parts of beef tallow, 3000 parts of dried chilli sections, 50 parts of pepper, 200 parts of Pi county bean cotyledon, 50 parts of fermented soybeans, 100 parts of white spirit, 30 parts of fermented glutinous rice, 20 parts of white sugar, 10 parts of refined salt, 100 parts of chicken essence, 60 parts of monosodium glutamate, 10 parts of star anise, 2 parts of cinnamon, 3 parts of tsaoko cardamon, 2 parts of kaempferia galanga, 5 parts of fennel, 1 part of clove, 3 parts of white buckle, 5 parts of bay leaves, 20 parts of ginger particles, 30 parts of green onion sections, 30 parts of garlic particles and 50 parts of onion slices according to parts by weight; the soup stock comprises 100 parts of ham, 500 parts of pig trotters, 500 parts of pigskin, 250 parts of pork, 500 parts of old sheldrake, 500 parts of hen, 500 parts of stick bone, 200 parts of crucian carp, 200 parts of cooking wine, 100 parts of ginger and 100 parts of fistular onion stalk; wherein, soup bases are arranged on the base material, sodium alginate is added into the soup bases according to the proportion of three thousandths for solidification molding of the soup bases, and the solidified soup bases are arranged on the upper part of the base material; the weight ratio of the packaged soup base to the base is 1:4; the soup base is arranged on the hotpot condiment, so that the flavor of the hotpot condiment can be further increased through the soup base when the hotpot condiment is used, and meanwhile, the flavor of the hotpot condiment is effectively controlled through the control of the proportion of the soup base to the condiment.
Further, the dried chilli sections of the bottom materials are steamed and boiled by strong fire in advance and then cooled, and the chilli sections are made into glutinous rice cake chilli; grinding fructus Anisi Stellati, cortex Cinnamomi Japonici, fructus Tsaoko, rhizoma Kaempferiae, fructus Foeniculi, flos Caryophylli, fructus Canarii albi and herba Pelargonii Graveolentis into powder; the seasoning elements in the chilli can be fully released when the chilli is fried by preparing the dry chilli into the glutinous rice cake chilli, and meanwhile, the spice is refined and ground into powder, so that the seasoning elements in the spice can be more effectively released.
Further, a method for preparing the soup-stock beef tallow base material, which utilizes the preparation of the soup-stock beef tallow base material of the invention, comprises the following steps,
preparing a base material and a soup base, wherein the base material is prepared by the following steps: decocting beef tallow to 150 degrees, adding the green onion sections and the onion slices, frying, taking out the fried water, sequentially adding the bean paste, the glutinous rice cake pepper, the fermented soybean, the ginger particles and the garlic particles, adding the pepper, the star anise, the cinnamon, the tsaoko cardamom, the kaempferia galangal, the fennel, the clove, the white knot, the bay leaves, the fermented glutinous rice, the white sugar, the refined salt, the chicken essence and the monosodium glutamate, frying uniformly, pouring white spirit, cooling, and taking out to form a hotpot condiment; and (3) soup base preparation: placing ham, pig trotters, pigskin, pork, old sheldrake, old hen, stick bone, crucian, cooking wine, ginger and fistular onion into a reaction kettle, adding water according to 3 times of the weight of the main materials, boiling with steam, covering and screwing up when the meat flavor overflows, heating soup materials in the reaction kettle to 220 ℃ by using 4 pieces of steam relative to the atmospheric pressure for reaction, simultaneously discharging the water steam at one side, forming paste with the water content of about 20% of standard after 4 hours, closing the steam, discharging the meat paste after cooling to 80 ℃, adding sodium alginate according to the proportion of three thousandths of the soup materials, grinding the paste colloid mill, and preserving heat for later use; the soup base and the soup base are prepared, and the flowing state of the soup base is kept, so that the soup base can be matched with the next step of packaging production;
packaging and molding the soup base and the bottom materials prepared in the first step, uniformly stirring the hot pot bottom materials with the temperature of more than 80 ℃, then canning 400 g of the bottom materials into a square box mold, cooling, canning 100 g of meat paste onto the square box, entering a cooling tunnel for 40 minutes, taking out, after the bottom materials and the meat paste are completely solidified and molded, demolding, putting 8 whole dry peppers and 4 pieces of bay leaves on the solid meat paste, sleeving into a vacuum food bag, and vacuum packaging in a vacuum machine to obtain a finished product; the bottom material is poured into the bottom of the square box, and the soup base is poured above the bottom material, so that the bottom material and the soup base can be more conveniently and directly used when the bottom material is used, and meanwhile, the filling ratio of the bottom material and the soup base can be controlled, so that the bottom material and the soup base can keep good flavor.
Preferably, the method for preparing the beef tallow with soup base further comprises the following steps: the bottom material frying pan is used for frying the bottom material and comprises a lifting table, a pan stove body, a box body and a crank arm, wherein the pan stove body is arranged on the lifting table, the box body is arranged on the rear side of the lifting table and the pan stove body, a supporting leg is arranged below the box body and connected with the lifting table arranged on the front side, the crank arm is arranged on the box body, the crank arm is provided with a transverse frame, the transverse frame extends towards the front side, and meanwhile, the front end of the transverse frame is arranged on the pan stove body; through the arrangement of the lifting table, the cooker body can be lifted by the lifting table, meanwhile, the box body is arranged at the rear sides of the lifting table and the cooker body and is manufactured through the supporting legs, and meanwhile, the stirring shaft can be arranged at the end head of the cross frame of the bent arm through the bent arm arranged on the box body;
preferably, the cooker body is provided with a cooker, the cooker is a conical shell with a downward shrinkage, the bottom of the cooker is provided with a gas cooker, the top of the cooker is provided with a cooker body, the bottom of the cooker body is in a spherical crown shape, and the upper edge of the spherical crown extends vertically upwards to form a tubular wall; the gas stove is arranged below the cooking bench, and the pot body is arranged above the cooking bench, so that the cooking bench can heat the pot body through the gas stove;
further, two transverse ends of the cooker body are provided with rotating shafts which are fixed on corresponding supports of the lifting table through the rotating shafts, the rotating shafts are horizontally arranged on the front side of the case body, one end of each rotating shaft is connected with one end of each turning arm, the other end of each turning arm is connected with a turning telescopic rod, and the turning telescopic rods can drive the rotating shafts to rotate, so that the cooker body is driven to turn; through setting up tilting mechanism, make the kitchen body can pour out the bed charge.
Preferably, the bottom of the box body is provided with a supporting leg, the supporting leg is connected with a lifting table arranged on the front side, a crank arm on the box body is provided with a vertical frame, the vertical frame is hinged with the box body on the bottom, a hinged part is formed at the hinged part, the vertical frame and the rear side of the box body are also provided with lifting telescopic rods, one ends of the lifting telescopic rods are connected with the top end of the rear side of the vertical frame, the other ends of the lifting telescopic rods are connected with the box body, a transverse frame is arranged on the vertical frame and extends towards the front end, the front end of the transverse frame is arranged above the pot body vertically, the front end of the transverse frame is provided with a stirring shaft, and the axis of the stirring shaft and the cooking bench are coaxial; the supporting legs are connected with the lifting table, so that the bottom material stir-frying pot can form a stable whole, meanwhile, the transverse frame end of the crank arm is arranged on the pot body, the crank arm end can be arranged on the stirring shaft above the pot body vertically, and meanwhile, the stirring shaft and the cooking bench are coaxially arranged, so that the stirring shaft can rotate in the middle of the pot body in the vertical direction; meanwhile, by arranging the lifting telescopic rod, the crank arm can be lifted when the lifting telescopic rod contracts, and the lifting telescopic rod is matched with the cooker hearth to overturn.
Preferably, the stirring shaft is provided with a first rotating shaft, a second rotating shaft and a third rotating shaft, wherein the first rotating shaft and the second rotating shaft are tubular rotating shafts, a second rotating shaft is arranged in an inner sleeve of the first rotating shaft, a third rotating shaft is arranged in an inner sleeve of the second rotating shaft, and the first rotating shaft and the second rotating shaft are driven by a reversing meshing gear set; the reversing engagement gear set comprises a first conical gear, a second conical gear and a third conical gear, wherein the first conical gear and the second conical gear are coaxial, the axes of the first conical gear and the second conical gear are perpendicular to the third conical gear, the first conical gear and the second conical gear are engaged with the third conical gear, the third conical gear can drive the first conical gear and the second conical gear to reversely rotate, the first conical gear is connected with the first rotating shaft coaxial, the second conical gear is connected with the second rotating shaft coaxial, and the first conical gear and the second conical gear can drive the first rotating shaft and the second rotating shaft to reversely rotate; the third bevel gear is coaxially connected with a transverse transmission rod, the transverse transmission rod and the transverse frame face towards the same direction, the other end of the transverse transmission rod is connected with a transmission gear set, the transmission gear set is connected with a second motor arranged below the transmission gear set, the second motor is fixed on the vertical frame, and a rotating shaft of the second motor is vertically upwards connected with the transmission gear set; the second motor can drive the first rotating shaft and the second rotating shaft to reversely rotate through the reverse meshing gear set; the third rotating shaft is sleeved in the second rotating shaft, the second rotating shaft is sleeved in the first rotating shaft, a reverse engagement gear set is not added to the first rotating shaft and the second rotating shaft, and meanwhile, the second motor drives the reverse engagement gear set, so that the second motor can drive the first rotating shaft and the second rotating shaft to reversely rotate.
Preferably, the top end of the third rotating shaft is positioned above the first rotating shaft and the second rotating shaft and is connected with the rotating shaft of the first motor arranged at the top end of the reversing engagement gear set, and the first motor can drive the third rotating shaft to rotate; by connecting the third rotating shaft with the first motor shaft, the first motor can drive the third rotating shaft to rotate independently.
Preferably, a conical cup member is arranged on the first rotating shaft, the conical cup member comprises a tubular shell and a conical shell, the tubular shell and the conical shell are coaxial, the tubular shell and the first rotating shaft are coaxial, the first rotating shaft is axially arranged in the tubular shell, the tubular shell is connected with the first rotating shaft through a first connecting spoke, the conical shell is connected above the tubular shell vertically, the conical shell and the tubular shell are coaxial, and the necking end of the conical shell is connected with the circular tube edge of the tubular shell in the vertical direction; a tubular part is arranged on the second rotating shaft, the tubular part is a tubular shell, the tubular part and the second rotating shaft are coaxial, the second rotating shaft is axially positioned in the tubular part, and the tubular part is connected with the second rotating shaft through a second connecting spoke; the tubular shell of the cone-shaped cup piece is sleeved and hinged in the tubular piece; through setting up coaxial cone cup spare on first pivot, set up tubular part simultaneously on the second pivot, through establishing the bottom cover of cone cup spare simultaneously and hinge in the inside of tubular part, make cone cup spare and tubular part can cooperate first pivot and second pivot counter-rotation, drive and connect in the outer spiral leaf and the internal spiral She Fanxiang rotation of cone cup spare and tubular part.
Preferably, a plurality of connecting strips are circumferentially arranged on the conical cup piece and the tubular piece, the plurality of connecting strips of the conical cup piece are connected with an outer spiral blade coaxial with the second rotating shaft, the plurality of connecting strips of the tubular piece are connected with an inner spiral blade coaxial with the second rotating shaft, through holes are formed in the axial positions of the inner spiral blade and the outer spiral blade, and the inner spiral blade is arranged in the through holes of the outer spiral blade; the first rotating shaft and the second rotating shaft can drive the inner spiral blade and the outer spiral She Fanxiang to rotate; the cone-shaped piece and the tubular piece are respectively connected with the outer spiral blade and the inner spiral blade through connecting strips arranged on the circumference, and the cone-shaped piece and the tubular piece can drive the inner spiral blade and the outer spiral She Fanxiang to rotate.
Preferably, the bottom of the second rotating shaft is fixed with a dispersing impeller, the dispersing impeller is a radial impeller, the bottom of the dispersing impeller is also connected with a turning claw, the turning claw consists of two transverse rods which are symmetrical relative to the axis of the second rotating shaft, and the bottoms of the transverse rods are provided with curved strips at equal intervals in the direction of the transverse rods; through setting up dispersion impeller in the bottom of spiral leaf (the bottom of second pivot), dispersion impeller can synchronous revolution when making the rotation of spiral leaf in the interior, connects simultaneously at dispersion impeller bottom (second pivot bottom) and turns over the material claw, when being stir-fry bed charge, the heavy medium bed charge of depositing in hot pot bed charge bottom can be by the continuous dispersion stir-fry of repetition.
Preferably, the bottom of the third rotating shaft is arranged under the bottom of the second rotating shaft, the third rotating shaft is connected with a bending scraping blade which is matched with the inner side of a spherical crown at the bottom of the pot body, the bending scraping blade can be driven to scrape the pot body by rotating the third rotating shaft, and the bending scraping blade is arranged at the bottom of the third rotating shaft to rotate, so that the bending scraping blade can be driven to rotate when the third rotating shaft rotates, and the hotpot condiment is prevented from being baked at the bottom of the pot condiment and carbonized on the inner wall of the pot bottom.
Compared with the prior art, the invention has the following advantages and beneficial effects:
1. according to the invention, the stirring shaft consisting of the first rotating shaft, the second rotating shaft and the third rotating shaft is arranged for stirring and stir-frying the bottom flavoring, wherein the first rotating shaft is fixedly provided with the inner spiral blade, the second rotating shaft is fixedly provided with the outer spiral blade, the first rotating shaft and the second rotating shaft reversely rotate, when the inner spiral blade rotates, the liquid bottom flavoring of the hot pot can be downwards pressed, and when the outer spiral blade rotates, the liquid bottom flavoring of the hot pot is upwards pushed, so that when the bottom flavoring of the hot pot is stir-fried, an inner descending and outer ascending flowing state is formed, so that various elements in the bottom flavoring of the beef tallow can be sufficiently stirred, and meanwhile, the bottom flavoring can be sufficiently heated by a gas cooker at the bottom of the pot (a sufficient inner descending and outer ascending flowing state, and can be more sufficiently contacted with a bottom heat source relative to a traditional stirring mode rotating along with the stirring shaft); meanwhile, the bending scraping blade is arranged at the bottom of the third rotating shaft, so that the bending scraping blade can be adapted to the rotation of the optimal bottom scraping frequency of the bottom of the pot, and the influence on the stirring sufficiency of the bottom material is not considered (in the process that a traditional single shaft is used as a stirring shaft, the stirring shaft also needs to be used as a bottom scraping blade of the pot body, so that the stirring shaft needs to select a proper rate adaptation between the stirring rate and the bottom scraping rate, the service life of the bottom of the pot is seriously influenced by the too high bottom scraping frequency, and the optimal stirring rate is different when the stir-frying amount of the bottom material of the hot pot is different, and therefore, a stirring mode capable of separating bottom scraping and stirring is needed;
2. according to the invention, the bottom of the second rotating shaft is provided with the stirring claw, so that the heavy medium (the sunken bottom material) of the hotpot bottom material can be continuously stirred, in the process, the stirring claw continuously breaks the deposition state of the bottom of the heavy medium, meanwhile, the stirring claw is provided with the curved strip, when the stirring claw rotates, the curved strip rotates towards the inner side of the curve, the curved strip can lift and flow the heavy medium to a certain extent, meanwhile, in the conventional production process of the hotpot bottom material, part of auxiliary materials are usually required to be stir-fried in advance, the stir-frying process (solid materials such as hot pepper) of the bottom material and the stirring process (adding the main materials) of various main materials such as beef tallow are usually not completely compatible, the stir-frying pot and the stirring pot are different in corresponding means, stir-frying needs to be thoroughly stirred, the traditional stir-frying is difficult to be compatible, and when the auxiliary materials are stir-fried, the auxiliary materials can be fully stirred through the curve scraping blade and the stirring claw which are independently rotated, and the main materials can be fully stirred when the auxiliary materials are fully stirred through the curve and the stirring claw;
3. according to the invention, the dispersing impeller is arranged at the bottom part of the second rotating shaft (the upper part of the turning claw), the conical cup piece and the tubular piece are respectively arranged on the first rotating shaft and the second rotating shaft, so that the conical cup piece and the tubular piece are communicated, and the flaring of the conical cup piece is upward, so that a user can easily add auxiliary materials, spices or seasonings into the fried beef tallow through the conical cup piece in the frying process of the beef tallow, simultaneously control the adding position to be in the middle part of the inner spiral blade, when the inner spiral blade rotates, the middle fluid downwards flows, the auxiliary materials, the spices and the seasonings sequentially added in the frying (stirring) process are directly sunk in the middle part, radially and circumferentially dispersed through the dispersing impeller and radially flow upwards through the outer spiral blade after flowing to the periphery, and in the flowing process, various added raw materials are quickly and uniformly mixed, and various elements in the beef tallow are quickly dispersed in the frying process, and the stirring efficiency and effect of the seasoning are superior to those of the traditional single-shaft stirring mode; meanwhile, the rotation of the inner spiral blade and the outer spiral blade does not produce Cheng Guaca on the bottom of the pot, so that the influence of the stirring rate on the service life of the bottom of the pot is not required to be considered when the inner spiral blade and the outer spiral blade stir the bottom of the pot, and the stirring rate can be better adjusted (adapted) according to the preparation amount of the bottom of the pot, so that the bottom of the pot can keep an optimal stir-frying flowing state.
Drawings
The accompanying drawings, which are included to provide a further understanding of embodiments of the invention and are incorporated in and constitute a part of this application, illustrate embodiments of the invention. In the drawings:
FIG. 1 is a schematic diagram of the front side structure of the present invention;
FIG. 2 is a schematic view of the backside structure of the present invention;
FIG. 3 is a schematic view of front cut;
FIG. 4 is a schematic view of a stirring shaft structure and a driving structure thereof according to the present invention;
FIG. 5 is a schematic view showing details of a stirring shaft and its driving structure according to the present invention;
FIG. 6 is a schematic diagram of a detail at A in FIG. 5;
FIG. 7 is a schematic diagram of a detail at B in FIG. 5;
FIG. 8 is a schematic diagram of a detail at C in FIG. 5;
FIG. 9 is a schematic view of the cutting detail of the spindle of the present invention;
FIG. 10 is a schematic view of detail D in FIG. 9;
FIG. 11 is a schematic view of the upper side construction details of the present invention;
FIG. 12 is a schematic view of detail E in FIG. 11;
fig. 13 is a schematic side cut view of the present invention.
The reference numerals are represented as follows: 1-lifting table, 2-supporting leg, 3-turnover telescopic rod, 4-pot body, 5-cooking bench, 6-turning arm, 7-lifting telescopic rod, 8-lifting telescopic rod, 9-gas stove, 10-turnover arm, 11-hinge, 12-first conical gear, 13-second conical gear, 14-third conical gear, 15-first rotating shaft, 16-second rotating shaft, 17-third rotating shaft, 18-conical cup piece, 19-outer spiral blade, 20-inner spiral blade, 21-bending doctor blade, 22-turnover claw, 23-dispersion impeller, 24-connecting strip, 25-tubular piece, 26-first connecting spoke, 27-second connecting spoke, 28-transmission gear set, 29-transverse transmission rod, 30-first motor, 31-second motor.
Detailed Description
For the purpose of making apparent the objects, technical solutions and advantages of the present invention, the present invention will be further described in detail with reference to the following examples and the accompanying drawings, wherein the exemplary embodiments of the present invention and the descriptions thereof are for illustrating the present invention only and are not to be construed as limiting the present invention.
The embodiment comprises soup base and bottom materials, wherein the bottom materials comprise 10000 parts of beef tallow, 3000 parts of dried chilli sections, 50 parts of pepper, 200 parts of Pi county bean cotyledon, 50 parts of fermented soya beans, 100 parts of white spirit, 30 parts of fermented glutinous rice, 20 parts of white sugar, 10 parts of refined salt, 100 parts of chicken essence, 60 parts of monosodium glutamate, 10 parts of star anise, 2 parts of cassia bark, 3 parts of tsaoko cardamon, 2 parts of kaempferia galanga, 5 parts of fennel, 1 part of clove, 3 parts of white knot, 5 parts of bay leaves, 20 parts of ginger granules, 30 parts of green onion sections, 30 parts of garlic granules and 50 parts of onion slices according to parts by weight; the soup stock comprises 100 parts of ham, 500 parts of pig trotters, 500 parts of pigskin, 250 parts of pork, 500 parts of old sheldrake, 500 parts of hen, 500 parts of stick bone, 200 parts of crucian carp, 200 parts of cooking wine, 100 parts of ginger and 100 parts of fistular onion stalk;
wherein, soup bases are arranged on the base material, and sodium alginate is added into the soup bases according to the proportion of three thousandths for solidification and molding of the soup bases; the weight ratio of the packaged soup base to the base is 1:4; the embodiment sets up soup base and bed charge of 1:4, makes the soup base can be abundant for the bed charge increases fresh, makes the taste of embodiment possess the layering sense more simultaneously, makes the taste no longer single, and simultaneously, the soup base of embodiment has used multiple meat, makes the abundant of chafing dish material nutrition of embodiment very, can provide comprehensive nutrition support for the eater.
Pretreatment of raw materials: the dried chilli segments of the bottom materials are steamed and boiled by strong fire in advance and then cooled, and the chilli segments are made into glutinous rice cake chilli; the star anise, the cinnamon, the tsaoko cardamon, the kaempferia galangal, the fennel, the clove, the white knot and the myrcia are ground into powder in advance, and the raw materials can be fully released into the base material through the smashing pretreatment, so that the taste of the base material is further improved.
The preparation method of the beef tallow soup base with soup comprises the following steps of, firstly, preparing the soup base and soup base, wherein,
and (3) preparing a base material: decocting beef tallow to 150 degrees, adding the green onion sections and the onion slices, frying, taking out the fried water, sequentially adding the bean paste, the glutinous rice cake pepper, the fermented soybean, the ginger particles and the garlic particles, adding the pepper, the star anise, the cinnamon, the tsaoko cardamom, the kaempferia galangal, the fennel, the clove, the white knot, the bay leaves, the fermented glutinous rice, the white sugar, the refined salt, the chicken essence and the monosodium glutamate, frying uniformly, pouring white spirit, cooling, and taking out to form a hotpot condiment; and (3) soup base preparation: placing ham, pig trotters, pigskin, pork, old sheldrake, old hen, stick bone, crucian, cooking wine, ginger and fistular onion into a reaction kettle, adding water according to 3 times of the weight of the main materials, boiling with steam, covering and screwing up when the meat flavor overflows, heating soup materials in the reaction kettle to 220 ℃ by using 4 pieces of steam relative to the atmospheric pressure for reaction, simultaneously discharging the water steam at one side, forming paste with the water content of about 20% of standard after 4 hours, closing the steam, discharging the meat paste after cooling to 80 ℃, adding sodium alginate according to the proportion of three thousandths of the soup materials, grinding the paste colloid mill, and preserving heat for later use; packaging and molding the soup base and the bottom materials prepared in the first step, uniformly stirring the hot pot bottom materials with the temperature of more than 80 ℃, then canning 400 g of the bottom materials into a square box die, cooling, canning 100 g of meat paste onto the square box, entering a cooling tunnel for 40 minutes, taking out, putting 8 whole dried peppers and 4 pieces of myrcia on the solid meat paste after the bottom materials and the meat paste are completely solidified and molded, demolding, sleeving into a vacuum food bag, and vacuum packaging in a vacuum machine to obtain the finished product.
The preparation of the base material of the embodiment further comprises the step of frying the base material by using a base material frying pan, wherein the base material frying pan is shown in fig. 1 to 13 and comprises a lifting table 1, a cooker body, a box body and a crank arm 6, the cooker body is arranged on the lifting table 1, the box body is arranged on the rear side of the lifting table 1 and the cooker body, a supporting leg 2 is arranged below the box body, the supporting leg 2 is connected with the lifting table 1 arranged on the front side, the connection of the supporting leg 2 and the lifting table 1 further stabilizes the placement of the base material frying pan, the crank arm 6 is arranged on the box body, the cross frame extends towards the front side, and meanwhile, the front end of the crank arm 6 is arranged on the cooker body; the lifting table 1 of the embodiment adopts a scissor type lifting table 1, a lifting telescopic rod 8 is arranged in the lifting table 1, and the lifting telescopic rod 8 can drive the lifting table 1 to lift; the kitchen range body is provided with a kitchen range top 5, the kitchen range top 5 is a conical shell with a downward shrinkage, the bottom of the kitchen range top is provided with a gas kitchen range 9, the top of the kitchen range top is provided with a kitchen range body 4, the bottom of the kitchen range body 4 is in a spherical crown shape, the upper edge of the spherical crown shape extends vertically upwards to form a tubular wall, the top of the kitchen range body 4 is provided with a notch, a flow groove is arranged at the notch, and the kitchen range body 4 pours out bottom materials through the flow groove; the two transverse ends of the cooker body are provided with rotating shafts which are fixed on the corresponding supports of the lifting table 1 through the rotating shafts, the rotating shafts are horizontally arranged on the front side of the case body, one end of each rotating shaft is connected with one end of each overturning arm 10, the other end of each overturning arm 10 is connected with an overturning telescopic rod 3, and each overturning telescopic rod 3 can drive the corresponding rotating shaft to rotate so as to drive the cooker body to overturn; the pot body 4 arranged on the pot body can be driven to turn over by turning over the pot body, and after the pot body 4 is turned over, when the bottom materials are prepared, the internal bottom materials can be poured out through the notch arranged on the pot body 4.
The landing leg 2 arranged at the bottom of the box body is connected with the lifting table 1 arranged at the front side, the placement of a bottom material frying pan is stabilized, the crank arm 6 on the box body is provided with a vertical frame, the vertical frame is hinged with the box body at the bottom, the hinged part forms a hinge part 11, a transverse frame is arranged on the vertical frame, the transverse frame transversely extends towards the front end, the front end of the transverse frame is arranged above the pan body 4 vertically, the front end of the transverse frame is provided with a stirring shaft, the axis of the stirring shaft and the cooking bench 5 are coaxial, the crank arm 6 can rotate along the hinge part 11, the rotating surface is arranged on the side surface of the embodiment, the rotating surface is parallel to the vertical direction, the vertical frame and the rear side of the box body are also provided with a lifting telescopic rod 7, one end of the lifting telescopic rod 7 is connected with the top end of the rear side of the vertical frame, the other end of the lifting telescopic rod 7 is connected with the box body, and the lifting telescopic rod 7 can pull the scraping arm to rotate along the hinge part 11 during shrinkage, the process can drive the stirring shaft arranged on the crank arm 6 to lift up, so that the stirring shaft is matched with the pan body to be poured out of the pan body, the pan body is firstly overturned by the lifting table 1, then the pan body is overturned by the lifting table 1, the stirring shaft is coaxial with the cooking bench 5, the stirring shaft is further, the pan body is prevented from falling down towards the front side of the pan body 4, the pan body is prevented from falling down, the pan body 4 is simultaneously, the pan body is prevented from falling down, and the pan body is simultaneously, the side is provided with the stirring shaft is provided with the stirring well side, and is provided with the stirring shaft 4, and is provided with the stirring device. The lifting table 1 is used for lowering the pot bottom, so that the embodiment is matched with a stirring shaft and simultaneously overcomes the obstruction brought by the pot body 4.
The stirring shaft is provided with a first rotating shaft 15, a second rotating shaft 16 and a third rotating shaft 17, wherein the first rotating shaft 15 and the second rotating shaft 16 are tubular rotating shafts, the second rotating shaft 16 is sleeved in the first rotating shaft 15, the third rotating shaft 17 is sleeved in the second rotating shaft 16, and the first rotating shaft 15 and the second rotating shaft 16 are driven by a reversing meshing gear set; the reversing engagement gear set comprises a first conical gear 12, a second conical gear 13 and a third conical gear 14, wherein the first conical gear 12 and the second conical gear 13 are coaxial, the axes of the first conical gear 12 and the second conical gear 13 are perpendicular to the third conical gear 14, the first conical gear 12 and the second conical gear 13 are engaged with the third conical gear 14, the third conical gear 14 can drive the first conical gear 12 and the second conical gear 13 to reversely rotate, the first conical gear 12 is coaxially connected with a first rotating shaft 15, the second conical gear 13 is coaxially connected with a second rotating shaft 16, and the first conical gear 12 and the second conical gear 13 can reversely rotate to drive the first rotating shaft 15 and the second rotating shaft 16 to reversely rotate; the third bevel gear 14 is coaxially connected with a transverse transmission rod 29, the transverse transmission rod 29 and the transverse frame face the same direction, the other end of the transverse transmission rod 29 is connected with a transmission gear set 28, the transmission gear set 28 is connected with a second motor 31 arranged below the transmission gear set, the second motor 31 is fixed on the vertical frame, and the rotating shaft of the second motor 31 is vertically upwards connected with the transmission gear set 28; the second motor 31 can drive the first rotary shaft 15 and the second rotary shaft 16 to reversely rotate through the reverse engagement gear set; the top end of the third rotating shaft 17 is positioned above the first rotating shaft 15 and the second rotating shaft 16, and is connected with the rotating shaft of the first motor 30 arranged at the top end of the reversing engagement gear set, the first motor 30 can drive the third rotating shaft 17 to rotate, and the third rotating shaft 17 can independently rotate relative to the first rotating shaft 15 and the second rotating shaft 16.
The conical cup piece 18 is arranged on the first rotating shaft 15, the conical cup piece 18 comprises a tubular shell and a conical shell, the tubular shell and the conical shell are coaxial, the tubular shell and the first rotating shaft 15 are coaxial, the first rotating shaft 15 is axially arranged in the tubular shell, the tubular shell is connected with the first rotating shaft 15 through a first connecting spoke 26, the conical shell is connected above the tubular shell vertically, the conical shell and the tubular shell are coaxial, and the necking end of the conical shell is connected with the circular tube edge of the tubular shell in the vertical direction; a tubular member 25 is arranged on the second rotating shaft 16, the tubular member 25 is a tubular shell, the tubular member 25 and the second rotating shaft 16 are coaxial, the second rotating shaft 16 is axially positioned in the tubular member 25, and the tubular member 25 is connected with the second rotating shaft 16 through a second connecting spoke 27; when the stirring shaft is used for stirring the seasoning, an operator sequentially pours auxiliary materials, spices and seasonings into the cup opening above the conical cup 18 through the long-rod spoon, the through opening between the conical cup 18 and the tubular part 25 can restrict the adding position of the additive to the axis position of the pot body 4, so that the additive can be mixed according to the stirring flow mode preset by the stirring shaft under the preset condition of the stirring shaft, the added raw materials can be mixed into beef tallow quickly and uniformly, the raw materials can be heated sufficiently in the high Wen Niuyou uniformly, the components in the raw materials can be released sufficiently after being mixed uniformly, and the flavor of the seasoning is improved.
A plurality of connecting strips 24 are circumferentially arranged on the conical cup piece 18 and the tubular piece 25, the connecting strips 24 of the conical cup piece 18 are connected with an outer spiral blade 19 coaxial with the second rotating shaft 16, the connecting strips 24 of the tubular piece 25 are connected with an inner spiral blade 20 coaxial with the second rotating shaft 16, through holes are formed in the axial positions of the inner spiral blade 20 and the outer spiral blade 19, and the inner spiral blade 20 is arranged in the through holes of the outer spiral blade 19; the first rotating shaft 15 and the second rotating shaft 16 can drive the inner spiral blade 20 and the outer spiral blade 19 to reversely rotate, the reversely rotating inner spiral blade 20 and the outer spiral blade 19 drive the fluid beef tallow base material to internally kick in the pot body 4, wherein the spiral directions of the inner spiral blade 20 and the outer spiral blade 19 are the same, when the inner spiral blade 20 and the outer spiral blade reversely rotate, the fluid base material is driven by the inner spiral blade 20 to downwards press, the outer spiral blade 19 upwards kick the fluid base material, so that the fluid oil in the pot body 4 is enabled to be in a inwards-sunk and outwards-kick flowing state by the stirring shaft, and in the process of stir-frying the base material, tens of auxiliary materials or spices or seasonings are directly sucked into the bottom through the conical cup 18 and sequentially added into the middle part, and downwards flow through holes at the inner side axis positions of the inner spiral blade 20; the bottom of the second rotating shaft 16 is fixedly provided with a dispersing impeller 23, the dispersing impeller 23 is a radial impeller, when encountering the rotation of the dispersing impeller 23, the additive flowing to the lower side is pushed to flow radially by the dispersing impeller 23, in the process, the additive is dispersed and flows circumferentially at the bottom of the pot body 4 and is lifted upwards by the outer spiral blade 19 and is billowed to the upper part, in the process, the additive is efficiently and fully mixed, and when passing through the bottom, the additive is heated by a bottom heat source, so that fragrance can be rapidly dispersed, the flavor of a base material is promoted, the bottom of the dispersing impeller 23 is also connected with a stirring claw 22, the stirring claw 22 is formed by two transverse rods symmetrical relative to the axis of the second rotating shaft 16, curved strips are arranged at equal intervals on the bottom of the transverse rods, and the rotation of the stirring claw 22 can overturn heavy media which are sunk and possibly coagulated, so that sediment substances are not easy to occur in the frying process of beef tallow.
The bottom of third pivot 17 sets up in the vertical below of the bottom of second pivot 16, third pivot 17 is connected with the crooked doctor-bar 21 that agrees with the inboard spherical crown of pot body 4 bottom, the rotatory crooked doctor-bar 21 of can driving scrapes pot body 4 of third pivot 17, crooked doctor-bar 21 can rotate under the independent control of first motor 30, traditional (mixing) shaft and the setting of scraping the bed knife are in same (mixing) shaft, the condition that best stirring frequency and bottom frequency do not adapt to can appear (bottom frequency too high influence pot body 4 life, the best stirring frequency of preparation volume of bed charge is different), embodiment decoupling zero sets up fine solution this problem.
The foregoing description of the embodiments has been provided for the purpose of illustrating the general principles of the invention, and is not meant to limit the scope of the invention, but to limit the invention to the particular embodiments, and any modifications, equivalents, improvements, etc. that fall within the spirit and principles of the invention are intended to be included within the scope of the invention.
Claims (10)
1. The beef tallow hot pot seasoning with soup is characterized by comprising the following raw materials in parts by weight; the soup stock comprises 100 parts of ham, 500 parts of pig trotters, 500 parts of pigskin, 250 parts of pork, 500 parts of old sheldrake, 500 parts of hen, 500 parts of stick bone, 200 parts of crucian carp, 200 parts of cooking wine, 100 parts of ginger and 100 parts of fistular onion stalk; wherein, soup bases are arranged on the base material, sodium alginate is added into the soup bases according to the proportion of three thousandths for solidification molding of the soup bases, and the solidified soup bases are arranged on the upper part of the base material; the weight ratio of the packaged soup base to the base is 1:4.
2. The beef tallow hot pot seasoning with soup of claim 1 wherein the dried chilli sections of the seasoning are cooked with strong fire in advance and then cooled, and the chilli sections are made into glutinous rice cake chilli; the star anise, the cinnamon, the tsaoko cardamon, the kaempferia galanga, the fennel, the clove, the white knot and the bay leaf of the base material are ground into powder in advance.
3. A method for preparing the soup-stock-carried beef tallow base material according to claim 2, which is characterized by comprising the following steps,
step one, preparing a base material and a soup base, wherein,
and (3) preparing a base material: decocting beef tallow to 150 degrees, adding the green onion sections and the onion slices, frying, taking out the fried water, sequentially adding the bean paste, the glutinous rice cake pepper, the fermented soybean, the ginger particles and the garlic particles, adding the pepper, the star anise, the cinnamon, the tsaoko cardamom, the kaempferia galangal, the fennel, the clove, the white knot, the bay leaves, the fermented glutinous rice, the white sugar, the refined salt, the chicken essence and the monosodium glutamate, frying uniformly, pouring white spirit, cooling, and taking out to form a hotpot condiment;
and (3) soup base preparation: placing ham, pig trotters, pigskin, pork, old sheldrake, old hen, stick bone, crucian, cooking wine, ginger and fistular onion into a reaction kettle, adding water according to 3 times of the weight of the main materials, boiling with steam, covering and screwing up when the meat flavor overflows, heating soup materials in the reaction kettle to 220 ℃ by using 4 pieces of steam relative to the atmospheric pressure for reaction, simultaneously discharging the water steam at one side, forming paste with the water content of about 20% of standard after 4 hours, closing the steam, discharging the meat paste after cooling to 80 ℃, adding sodium alginate according to the proportion of three thousandths of the soup materials, grinding the paste colloid mill, and preserving heat for later use;
packaging and molding the soup base and the bottom materials prepared in the first step, uniformly stirring the hot pot bottom materials with the temperature of more than 80 ℃, then canning 400 g of the bottom materials into a square box die, cooling, canning 100 g of meat paste onto the square box, entering a cooling tunnel for 40 minutes, taking out, putting 8 whole dried peppers and 4 pieces of myrcia on the solid meat paste after the bottom materials and the meat paste are completely solidified and molded, demolding, sleeving into a vacuum food bag, and vacuum packaging in a vacuum machine to obtain the finished product.
4. The method for preparing the soup-stock-carrying beef tallow base according to claim 3, further comprising: the bottom material frying pan is used for frying the bottom material, and comprises a lifting table (1), a pan stove body, a box body and a crank arm (6), wherein the pan stove body is arranged on the lifting table (1), the box body is arranged on the rear side of the lifting table (1) and the pan stove body, a supporting leg (2) is arranged below the box body, the supporting leg (2) is connected with the lifting table (1) arranged on the front side, the crank arm (6) is arranged on the box body, the crank arm (6) is provided with a transverse frame, the transverse frame extends towards the front side, and meanwhile, the front end of the transverse frame is arranged on the pan stove body;
the cooker body is provided with a cooking bench (5), the cooking bench (5) is a conical shell with a downward shrinkage, the bottom of the cooking bench is provided with a gas cooker (9), the top of the cooking bench is provided with a cooker body (4), the bottom of the cooker body (4) is in a spherical crown shape, and the upper edge of the spherical crown shape extends vertically upwards to form a tubular wall;
the two transverse ends of the cooker body are provided with rotating shafts which are fixed on corresponding supports of the lifting table (1) through the rotating shafts, the rotating shafts are horizontally arranged on the front side of the case body, one end of each rotating shaft is connected with one end of each turning arm (10), the other end of each turning arm (10) is connected with a turning telescopic rod (3), and the turning telescopic rods (3) can drive the rotating shafts to rotate so as to drive the cooker body to turn;
the bottom of the box is provided with landing leg (2), landing leg (2) are connected with elevating platform (1) that the front side set up, turn arm (6) on the box are provided with erects the frame, erect the frame and articulated with the box of bottom, articulated position forms articulated portion (11), erects frame and box rear side still are provided with lifting telescopic link (7), erect frame rear side top is connected to one end of lifting telescopic link (7), the box is connected to the other end of lifting telescopic link (7), be provided with the crossbearer on erecting the frame, the crossbearer transversely extends towards the front end, the front end of crossbearer sets up in the vertical top of pot body (4), the front end of crossbearer is provided with the (mixing) shaft, the axis and the top of a kitchen range (5) coaxial line of (mixing) shaft.
5. The method for manufacturing the beef tallow bottom material with soup of claim 4, wherein the stirring shaft is provided with a first rotating shaft (15), a second rotating shaft (16) and a third rotating shaft (17), wherein the first rotating shaft (15) and the second rotating shaft (16) are tubular rotating shafts, the second rotating shaft (16) is sleeved in the first rotating shaft (15), the third rotating shaft (17) is sleeved in the second rotating shaft (16), and the first rotating shaft (15) and the second rotating shaft (16) are driven by a reversing meshing gear set; the reversing engagement gear set comprises a first conical gear (12), a second conical gear (13) and a third conical gear (14), wherein the first conical gear (12) and the second conical gear (13) are coaxial, the axes of the first conical gear (12) and the second conical gear (13) are perpendicular to the third conical gear (14), the first conical gear (12) and the second conical gear (13) are engaged with the third conical gear (14), the third conical gear (14) can rotate to drive the first conical gear (12) and the second conical gear (13) to reversely rotate, the first conical gear (12) is coaxially connected with the first rotating shaft (15), the second conical gear (13) is coaxially connected with the second rotating shaft (16), and the first conical gear (12) and the second conical gear (13) can reversely rotate to drive the first rotating shaft (15) and the second rotating shaft (16) to reversely rotate; the third bevel gear (14) is coaxially connected with a transverse transmission rod (29), the transverse transmission rod (29) and the transverse frame face towards the same direction, the other end of the transverse transmission rod (29) is connected with a transmission gear set (28), the transmission gear set (28) is connected with a second motor (31) arranged at the lower part of the transmission gear set, the second motor (31) is fixed on the vertical frame, and the rotating shaft of the second motor (31) is vertically upwards connected with the transmission gear set (28); the second motor (31) can drive the first rotating shaft (15) and the second rotating shaft (16) to rotate reversely through the reverse meshing gear set.
6. The method for producing the soup-stock base with soup is characterized in that the top end of the third rotating shaft (17) is positioned above the first rotating shaft (15) and the second rotating shaft (16) and is connected with the rotating shaft of the first motor (30) arranged at the top end of the reversing engagement gear set, and the first motor (30) can drive the third rotating shaft (17) to rotate.
7. The method for manufacturing the soup-stock-carrying beef tallow base according to claim 6, wherein a cone (18) is arranged on the first rotating shaft (15), the cone (18) comprises a tubular shell and a cone shell, the tubular shell and the cone shell are coaxial, the tubular shell and the first rotating shaft (15) are coaxial, the first rotating shaft (15) is axially arranged in the tubular shell, the tubular shell is connected with the first rotating shaft (15) through a first connecting spoke (26), the cone shell is connected above the tubular shell vertically, the cone shell and the cone shell are coaxial, and the necking end of the cone shell is connected with the circular tube edge of the tubular shell in a vertical direction; a tubular piece (25) is arranged on the second rotating shaft (16), the tubular piece (25) is a tubular shell, the tubular piece (25) and the second rotating shaft (16) are coaxial, the second rotating shaft (16) is axially positioned in the tubular piece (25), and the tubular piece (25) is connected with the second rotating shaft (16) through a second connecting spoke (27); the sleeve of the tubular housing of the cone (18) is hinged inside the tubular member (25).
8. The method for manufacturing the beef tallow base with soup according to claim 6, wherein a plurality of connecting strips (24) are circumferentially arranged on the conical cup piece (18) and the tubular piece (25), the plurality of connecting strips (24) of the conical cup piece (18) are connected with an outer spiral blade (19) coaxial with the second rotating shaft (16), the plurality of connecting strips (24) of the tubular piece (25) are connected with an inner spiral blade (20) coaxial with the second rotating shaft (16), through holes are formed in the axial positions of the inner spiral blade (20) and the outer spiral blade (19), and the inner spiral blade (20) is arranged in the through holes of the outer spiral blade (19); the first rotating shaft (15) and the second rotating shaft (16) can drive the inner spiral blade (20) and the outer spiral blade (19) to reversely rotate.
9. The method for manufacturing the beef tallow bottom material with soup of claim 7, wherein the bottom of the second rotating shaft (16) is fixedly provided with a dispersing impeller (23), the dispersing impeller (23) is a radial impeller, the bottom of the dispersing impeller (23) is also connected with a turning claw (22), the turning claw (22) is composed of two transverse rods symmetrical relative to the axis of the second rotating shaft (16), and the bottoms of the transverse rods are provided with curved strips at equal intervals in the direction of the transverse rods.
10. The method for manufacturing the beef tallow bottom material with soup of claim 9, wherein the bottom of the third rotating shaft (17) is arranged vertically below the bottom of the second rotating shaft (16), the third rotating shaft (17) is connected with a bending scraping blade (21) which is matched with the inner side of a spherical crown at the bottom of the pot body (4), and the third rotating shaft (17) can rotate to drive the bending scraping blade (21) to scrape the pot body (4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410053013.9A CN117598465B (en) | 2024-01-15 | 2024-01-15 | Beef tallow hotpot condiment with soup and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410053013.9A CN117598465B (en) | 2024-01-15 | 2024-01-15 | Beef tallow hotpot condiment with soup and making method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN117598465A true CN117598465A (en) | 2024-02-27 |
| CN117598465B CN117598465B (en) | 2024-07-02 |
Family
ID=89948341
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202410053013.9A Active CN117598465B (en) | 2024-01-15 | 2024-01-15 | Beef tallow hotpot condiment with soup and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117598465B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN118120943A (en) * | 2024-05-07 | 2024-06-04 | 青岛星城（德州）调味食品有限公司 | Multifunctional cooking equipment and cooking process for automatic feeding of soup stock |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006026628A (en) * | 2004-07-19 | 2006-02-02 | Shinyo Sangyo Kk | Transfer cylinder-dispensable agitation apparatus installed closely in parallel to inclined wall |
| CN1907120A (en) * | 2006-07-26 | 2007-02-07 | 刘玉祥 | Sauting method for producing chafing dish fish soup stock |
| CN105747179A (en) * | 2016-03-18 | 2016-07-13 | 四川省阳家私坊食品开发有限公司 | Production method of old-oil-flavored hotpot seasoning |
| CN108013422A (en) * | 2017-11-30 | 2018-05-11 | 重庆市长寿区可又可食品有限公司 | Clearing-oil chafing dish bottom flavorings and its preparation process |
| CN208891657U (en) * | 2018-06-08 | 2019-05-24 | 重庆市凯鸿食品有限公司 | A kind of chafing dish bottom flavorings frying pan |
| CN208972556U (en) * | 2018-08-17 | 2019-06-14 | 浙江顶味食品有限公司 | A kind of fragrance frying pan |
| CN209677262U (en) * | 2019-02-27 | 2019-11-26 | 成都海科机械设备制造有限公司 | A kind of Marinating boiler |
| US20200309685A1 (en) * | 2019-03-25 | 2020-10-01 | Trioliet B.V. | Apparatus for processing crop, animal feed or components, electronic nir sensor system and calibration method |
| CN214126915U (en) * | 2021-01-28 | 2021-09-07 | 四川省阳家私坊食品开发有限公司 | Automatic stir-frying machine for hotpot condiment |
| CN113383936A (en) * | 2021-06-21 | 2021-09-14 | 四川省阳家私坊食品开发有限公司 | Hotpot condiment with soup base and preparation method thereof |
| CN113464958A (en) * | 2021-06-23 | 2021-10-01 | 甘肃振毓新能源科技发展有限公司 | Domestic waste incineration equipment |
| CN115251348A (en) * | 2022-08-11 | 2022-11-01 | 重庆市食友食品开发有限公司 | Beef tallow hotpot condiment and preparation method thereof |
-
2024
- 2024-01-15 CN CN202410053013.9A patent/CN117598465B/en active Active
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006026628A (en) * | 2004-07-19 | 2006-02-02 | Shinyo Sangyo Kk | Transfer cylinder-dispensable agitation apparatus installed closely in parallel to inclined wall |
| CN1907120A (en) * | 2006-07-26 | 2007-02-07 | 刘玉祥 | Sauting method for producing chafing dish fish soup stock |
| CN105747179A (en) * | 2016-03-18 | 2016-07-13 | 四川省阳家私坊食品开发有限公司 | Production method of old-oil-flavored hotpot seasoning |
| CN108013422A (en) * | 2017-11-30 | 2018-05-11 | 重庆市长寿区可又可食品有限公司 | Clearing-oil chafing dish bottom flavorings and its preparation process |
| CN208891657U (en) * | 2018-06-08 | 2019-05-24 | 重庆市凯鸿食品有限公司 | A kind of chafing dish bottom flavorings frying pan |
| CN208972556U (en) * | 2018-08-17 | 2019-06-14 | 浙江顶味食品有限公司 | A kind of fragrance frying pan |
| CN209677262U (en) * | 2019-02-27 | 2019-11-26 | 成都海科机械设备制造有限公司 | A kind of Marinating boiler |
| US20200309685A1 (en) * | 2019-03-25 | 2020-10-01 | Trioliet B.V. | Apparatus for processing crop, animal feed or components, electronic nir sensor system and calibration method |
| CN214126915U (en) * | 2021-01-28 | 2021-09-07 | 四川省阳家私坊食品开发有限公司 | Automatic stir-frying machine for hotpot condiment |
| CN113383936A (en) * | 2021-06-21 | 2021-09-14 | 四川省阳家私坊食品开发有限公司 | Hotpot condiment with soup base and preparation method thereof |
| CN113464958A (en) * | 2021-06-23 | 2021-10-01 | 甘肃振毓新能源科技发展有限公司 | Domestic waste incineration equipment |
| CN115251348A (en) * | 2022-08-11 | 2022-11-01 | 重庆市食友食品开发有限公司 | Beef tallow hotpot condiment and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN118120943A (en) * | 2024-05-07 | 2024-06-04 | 青岛星城（德州）调味食品有限公司 | Multifunctional cooking equipment and cooking process for automatic feeding of soup stock |
Also Published As
| Publication number | Publication date |
|---|---|
| CN117598465B (en) | 2024-07-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108740057B (en) | Multi-head mobile continuous curdling device and method for making dried pearl bean curd by using same | |
| CN117598465B (en) | Beef tallow hotpot condiment with soup and making method thereof | |
| CN101095533A (en) | Method for making turtle foodstuff | |
| CN110975711A (en) | Pot body rotary type hotpot seasoning processing and mixing equipment | |
| CN110150630A (en) | A kind of vegetables thick chilli sauce and preparation method thereof | |
| CN109043452A (en) | A kind of slag-free chafing dish bottom flavoring and its preparation process | |
| CN112841600A (en) | Cold-processed meat particle sauce and preparation method and application thereof | |
| CN105901062A (en) | Low-sugar purple potato waffle and making method thereof | |
| CN105558519A (en) | Spicy beef paste production process | |
| CN117179279A (en) | Method and equipment for making spicy sauce | |
| CN106962871B (en) | Preparation method of tomato hotpot condiment | |
| CN1295985C (en) | Corn pie and production thereof | |
| CN109007747A (en) | A kind of composite edible condiment and preparation method | |
| CN106993663A (en) | A kind of vinegar-pepper monosodium glutamate flesh of fish dried bean curd and preparation method thereof | |
| CN100466918C (en) | Making process of instant soybean food | |
| US20020039614A1 (en) | Rotary fryer and method for manufacturing fried onion and sofrit | |
| CN207754482U (en) | A kind of novel electric heating jacketed pan | |
| CN113180225A (en) | Old chafing dish residue-free red oil and preparation method thereof | |
| CN111903946A (en) | Preparation method of seasoning red oil | |
| CN101697766A (en) | Soybean milk chocolate cookie | |
| CN221813189U (en) | Special spicy seasoning system device for cooking | |
| CN109744515A (en) | A kind of system and method preparing composite flavor based on high temperature complex technique | |
| KR20160132529A (en) | Preparation of cut-up rice cake mingled with chicken breast and purple sweet potato | |
| CN110810818A (en) | Hot and spicy sauce and boiling device for processing hot and spicy sauce | |
| CN109567101A (en) | A kind of preparation system and preparation method of white turnip cake snack food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant |