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Hot pot seasoning and preparation method thereof

The technology of hot pot seasoning and monosodium glutamate is applied in the field of Sichuan-flavored hot pot seasoning and its production, which can solve the problems of difficult preservation, insufficient umami, and insufficient aroma, and achieve the effects of increasing appetite, strong aroma and promoting absorption.

Inactive Publication Date: 2011-05-11
TIANJIN LANSHI SEASONING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing chafing dish condiments are generally made of sesame paste, salt, monosodium glutamate, soy bean curd, chive flower, shrimp oil, etc., although they have certain nutritional components, they are not comprehensive; greasy, not easy to preserve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment 1: a kind of chafing dish condiment, its component and weight are: 15 kilograms of leek sauces, 8 kilograms of fermented bean curds, 12 kilograms of soybean pastes, 3 kilograms of soybean dietary fibers, 1 kilogram of monosodium glutamate, 0.1 kilograms of edible glacial acetic acid (99%), Refined vegetable oil 4 kg, beef extract 0.5 kg, xanthan gum 0.4 kg, sweetener 0.05 kg, potassium sorbate 0.05 kg, sodium benzoate 0.05 kg, sodium dehydroacetate 0.03 kg and water 30 kg. The special fresh monosodium glutamate of I+G=20:1 is used for the above-mentioned monosodium glutamate.

[0010] The preparation method of the above-mentioned hot pot seasoning is as follows in order: dry mix special fresh monosodium glutamate, sodium cyclamate, potassium sorbate, sodium benzoate, sodium dehydroacetate and xanthan gum, add water and stir, grind and grind finely to become ingredient A; Add chive flower sauce, finely ground soybean paste, fermented bean curd into the tank, a...

Embodiment 2

[0011] Embodiment 2: a kind of chafing dish condiment, its component and weight are: 25 kilograms of leek sauces, 12 kilograms of fermented bean curds, 18 kilograms of soybean pastes, 5 kilograms of soybean dietary fibers, 3 kilograms of monosodium glutamate, 0.2 kilograms of edible glacial acetic acid (99%), Refined vegetable oil 6 kg, beef extract 1.5 kg, xanthan gum 0.4 kg, sweetener 0.05 kg, potassium sorbate 0.05 kg, sodium benzoate 0.05 kg, sodium dehydroacetate 0.03 kg and water 30 kg. The special fresh monosodium glutamate of I+G=20:1 is used for the above-mentioned monosodium glutamate.

[0012] The preparation method of the above-mentioned hot pot seasoning is as follows in order: dry mix special fresh monosodium glutamate, sodium cyclamate, potassium sorbate, sodium benzoate, sodium dehydroacetate and xanthan gum, add water and stir, grind and grind finely to become ingredient A; Add chive flower sauce, finely ground soybean paste, fermented bean curd into the tank,...

Embodiment 3

[0013] Embodiment 3: a kind of chafing dish condiment, its component and weight are: 20 kilograms of leek sauces, 10 kilograms of fermented bean curds, 15 kilograms of soybean pastes, 4 kilograms of soybean dietary fibers, 2 kilograms of monosodium glutamate, 0.2 kilograms of edible glacial acetic acid (99%), Refined vegetable oil 5 kg, beef extract 1.0 kg, xanthan gum 0.4 kg, sweetener 0.05 kg, potassium sorbate 0.05 kg, sodium benzoate 0.05 kg, sodium dehydroacetate 0.03 kg and water 42.3 kg. The special fresh monosodium glutamate of I+G=20:1 is used for the above-mentioned monosodium glutamate.

[0014] The preparation method of the above-mentioned hot pot seasoning is as follows in order: dry mix special fresh monosodium glutamate, sodium cyclamate, potassium sorbate, sodium benzoate, sodium dehydroacetate and xanthan gum, add water and stir, grind and grind finely to become ingredient A; Add chive flower sauce, finely ground soybean paste, fermented bean curd into the tan...

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PUM

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Abstract

The invention discloses a hot pot seasoning, which comprises the following components in part by weight: 15 to 25 parts of leek sauce, 8 to 12 parts of preserved beancurd, 12 to 18 parts of soybean paste, 3 to 5 parts of soy dietary fiber, 1 to 3 parts of aginomoto, 0.1 to 0.2 part of edible glacial acetic acid (99 percent), 4 to 6 parts of refined vegetable oil, and 0.5 to 1.5 parts of beef extract. The hot pot seasoning has the advantages that: the leek sauce, the preserved beancurd, the soybean paste, the soy dietary fiber, the aginomoto, the refined vegetable oil, the beef extract and other ingredients are added, so the hot pot seasoning has rich and comprehensive nutrient, unique flavor, and thick delicate flavor and aroma.

Description

Technical field: [0001] The invention belongs to the technical field of food, and in particular relates to a Sichuan-flavored hot pot seasoning and a preparation method thereof. Background technique: [0002] Hot pot has a long history in our country and is a popular way of eating. The quality of hot pot depends on the seasoning of hot pot. Existing chafing dish condiments are generally made of sesame paste, salt, monosodium glutamate, soy bean curd, chive flower, shrimp oil, etc., although they have certain nutritional components, they are not comprehensive; It tastes greasy and is not easy to preserve. Invention content: [0003] The object of the present invention is to provide a hot pot seasoning and a preparation method thereof, the seasoning has unique flavor, umami taste and strong fragrance. [0004] The technical scheme of the present invention is: a hot pot seasoning, characterized in that: its components and parts by weight are: 15-25 parts of leek sauce, 8-1...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/30A23L33/10
Inventor 兰宏杰
Owner TIANJIN LANSHI SEASONING