Novel chafing dish condiment and preparation thereof

A hot pot seasoning, a new type of technology, applied in the field of food seasoning, can solve the problems of not being able to meet the needs of the society, lagging behind the development of hot pot seasoning, etc., and achieve the effects of adapting to a wide variety of food, ensuring product quality, and strong operability

Inactive Publication Date: 2008-11-12
方继功 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, hot pot has become a popular eating form all year round, and the food varieties used for hot pot are increasing and updated. However, in sharp contra

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0016] Embodiment 1, the weight ratio of the novel hot pot seasoning raw materials of the present invention is: 75 kilograms of sesame paste, 90 kilograms of chive flowers, 55 kilograms of fermented bean curd, 0.25 kilograms of medicinal materials, 0.3 kilograms of ginger powder, 0.3 kilograms of white pepper powder, and a fresh freshness enhancer. 0.8 kg, 3.5 kg of oyster sauce, 1.5 kg of monosodium glutamate, 0.16 kg of I+G, 8 kg of vegetable oil, and 0.3 kg of hot pot flavor enhancer.

Example Embodiment

[0017] Embodiment 2, the weight ratio of the novel hot pot seasoning raw materials of the present invention is: 110 kilograms of sesame paste, 130 kilograms of chive flowers, 90 kilograms of fermented bean curd, 0.3 kilograms of medicinal materials, 0.8 kilograms of ginger powder, 0.5 kilograms of white pepper powder, and a fresh freshness enhancer. 1 kg, 4 kg of oyster sauce, 2 kg of monosodium glutamate, 0.2 kg of I+G, 20 kg of vegetable oil, 0.4 kg of hot pot flavoring agent.

Example Embodiment

[0018] Embodiment 3, the weight ratio of the novel hot pot seasoning raw materials of the present invention is: 75 kilograms of sesame paste, 130 kilograms of chive flowers, 55 kilograms of fermented bean curd, 0.3 kilograms of medicinal materials, 0.3 kilograms of ginger powder, 0.5 kilograms of white pepper powder, and a fresh freshness enhancer. 0.8 kg, 4 kg of oyster sauce, 1.5 kg of monosodium glutamate, 0.16 kg of I+G, 20 kg of vegetable oil, 0.3 kg of hot pot flavor enhancer.

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PUM

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Abstract

The invention relates to a new chafing dish seasoning and the method for preparing the same, the seasoning comprises following materials by weight part: sesame paste 75-110, chives flower 90-130, sufu 55-90, spice 0.25-0.3, ground ginger 0.3-0.8, white pepper powder 0.3-0.5, yipinxian fresh-increasing agent 0.8-1, oyster sauce 3.5-4, monosodium glutamate 1.5-2, I+G 0.16-0.2, vegetable oil 8-20, chafing dish flavoring agent 0.3-0.4, curry powder 0.8-1, dried shrimp 1-1.5 and also includes sweet flour paste 55-65, salted and fermented soy paste 50-60, pepper powder 2-2.5 and pericarpium zanthoxyli powder 1-1.5. The invention has the advantages of strong fragrance, full delicate flavour, long holding time of delicate flavour and is suitable for many kinds of food.

Description

technical field [0001] The invention relates to a food seasoning, in particular to a novel hot pot seasoning and a preparation method thereof. Background technique [0002] At present, hot pot has become a popular eating form all year round, and the food varieties used for hot pot are increasing and updated. However, in sharp contrast to it, the development of hot pot seasoning is obviously lagging behind. Traditional varieties that have been used for a long time are far from meeting social needs. Contents of the invention [0003] The purpose of the present invention is to meet the above-mentioned needs of the society, and to provide a novel chafing dish seasoning, and the purpose of the present invention is also to provide a preparation method of the novel chafing dish seasoning. [0004] In order to achieve the above object, the hot pot seasoning of the present invention includes the following raw materials in weight ratio: 75-110 sesame paste, 90-130 leek flower, 55-9...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/29A23L27/00A23L33/00
Inventor 方继功
Owner 方继功
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