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Caster seasoning and preparation method thereof

A technology for seasoning and flavoring dish, which is applied in the field of seasoning formula combination and its preparation, can solve the problem of excess oil and the like, achieve the effects of protecting characteristics and simplifying the cumbersome process

Inactive Publication Date: 2012-04-25
四川盛世麒麟食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Hot pot is loved by the public because of its unique taste, but it is often troubled by its dryness and too much fat.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation of a seasoning dish.

[0027] 1. Take 10 kg of sweet noodle sauce, 2 kg of dark soy sauce, 4 kg of starch, 8 kg of oil consumption, 2 kg of table salt, 2 kg of white sugar, 3 kg of monosodium glutamate, and 2 kg of chicken essence, and mix them fully in a container to prepare component A for use;

[0028] 2. Take 2 kg of Pu'er tea, 0.2 kg of licorice, 0.08 kg of Prunella vulgaris, 0.08 kg of mulberry leaves, 0.08 kg of chrysanthemum, and 0.08 kg of honeysuckle; clean and soak the ingredients of the above component B for 1 hour, put them in a heating container, Add water to 40 kg and boil, stop heating when it is concentrated to about 28 kg, and filter to obtain about 20 kg of liquid for use;

[0029] 3. Take 10 kg of component A prepared in step 1 and 0.5 kg of component B and mix thoroughly.

[0030] 4. The mixture obtained in step 3 is sterilized in a steamer for 1 hour, taken out, cooled naturally in a sterile and clean environment, and then packaged...

Embodiment 2

[0033] The same steps as in Example 1 were used to prepare the sauce seasoning. In step 3, 10 kilograms of component A and 0.7 kilogram of component B were fully mixed. Increasing the content of the B component makes the properties of the functional material more effective.

Embodiment 3

[0035] Prepare Weidie Seasoning in the same steps as in Example 1. In Step 1, adjust the proportion of component A to 11 parts of sweet noodle sauce, 2.5 parts of dark soy sauce, 4.5 parts of starch, 9 parts of oil consumption, 2.5 parts of table salt, 2.5 parts of white sugar, and monosodium glutamate 3.5 parts, chicken essence 2.5 parts. Increasing the content of auxiliary materials is to meet the needs of different eating habits.

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PUM

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Abstract

The invention discloses seasoning sauce and a preparation method thereof. The caster seasoning comprises a component A and a component B, wherein the weight part ratio of the component A to the component B is 100:5-7; the component A comprises sweet sauce, dark soy sauce, starch, oyster sauce, salt, white sugar, monosodium glutamate and chicken powder; and the component B comprises Pu'er tea, liquorice, selfheal, mulberry leaves, chrysanthemum and honeysuckle. The preparation method comprises the following steps of: (1) preparing the component A; (2) preparing the component B; (3) mixing the component A and the component B; and (4) sterilizing and packaging. The invention provides convenient and sanitary caster seasoning with certain effects of clearing heat and reducing fire and loweringlipid and losing weight, and the complicated process for preparing the seasoning sauce during hot pot is simplified by using the product. When the two-step method is used for preparing the caster seasoning, the original flavor of the seasoning is kept, and the characteristics of functional materials are greatly protected.

Description

technical field [0001] The invention relates to a seasoning formula combination and a preparation method thereof. Background technique [0002] Hot pot is a traditional way of eating in China. With the improvement of living standards, people's requirements for hot pot are getting higher and higher. From eating full and good food in the past to eating healthy, tasty and convenient food now, since he promoted hot pot, great changes have taken place in form and content, especially the improvement of hot pot bottom material is happening all the time. , but at present people are far from enough for the attention of seasoning sauce. [0003] The traditional sauce seasoning is that diners mix various seasonings themselves when having a meal, and then dip the boiled food in the mixed seasoning and eat it, and there are many deficiencies in it. Can not reflect the unique taste personality, not suitable for large-scale, standardized production and promotion. [0004] Traditional fl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/29A23L27/00A23L33/00
Inventor 付天宁
Owner 四川盛世麒麟食品有限公司