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Chafing dish seasoning and preparation method thereof

A technology of hot pot seasoning and bean paste, which is applied in the food field, can solve problems such as not easy to preserve, insufficient umami taste, and insufficient fragrance, and achieve the effects of increasing appetite, strong fragrance, and promoting absorption

Inactive Publication Date: 2011-10-12
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

[0008] Embodiment 1: A kind of chafing dish seasoning, by bean paste 15Kg, salted chili sauce 10Kg, Chinese prickly ash powder 2Kg, anise powder 0.5Kg, grass fruit powder 0.5Kg, white cardamom powder 0.5Kg, salt 5Kg, cyclamate 0.1Kg, monosodium glutamate 2Kg, cooking oil 63Kg and chili powder 1.5Kg.

[0009] The production method of the above-mentioned hot pot seasoning is as follows: (1) stir the bean paste, salted chili sauce, anise powder, grass fruit powder, white cardamom powder, salt, cyclamate and monosodium glutamate to make a mixed sauce; Add cooking oil into the pot, stir-fry the mixed sauce, pepper powder and chili powder together; (3) put the mixed sauce obtained in step (2) into the pot, stir evenly, heat up to 80-90°C, and keep it for 30 minutes; (4) Filling, bagging and boxing the mixed sauce obtained in step (3).

Embodiment 2

[0010] Embodiment 2: A kind of chafing dish seasoning, by bean paste 15Kg, salted chili sauce 8Kg, Chinese prickly ash powder 1Kg, anise powder 0.5Kg, grass fruit powder 0.5Kg, white cardamom powder 0.5Kg, salt 3Kg, cyclamate 0.1Kg, monosodium glutamate 1Kg, cooking oil 55Kg and chili powder 1Kg.

[0011] The preparation method of above-mentioned chafing dish seasoning is with embodiment 1.

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PUM

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Abstract

The invention discloses a chafing dish seasoning. The chafing dish seasoning comprises the following components in part by weight: 15 to 25 parts of thick broad-bean sauce, 8 to 12 parts of pickled pepper sauce, 1 to 3 parts of Sichuanese pepper corn, 0.5 part of anise powder, 0.5 part of tsaoko amomum fruit powder, 0.5 part of cardamine powder, 3 to 6 parts of table salt, 1 to 3 parts of monosodium glutamate, 55 to 65 parts of edible oil, and 1 to 2 parts of red chilli powder. The chafing dish seasoning has the advantages that: ingredients such as the thick broad-bean sauce, the pickled pepper sauce, the sichuanese pepper corn, the anise powder, the tsaoko amomum fruit powder, the cardamine powder, the table salt, sodium cyclamate, the monosodium glutamate and the like are added, so the chafing dish seasoning has rich and comprehensive nutrition, unique flavor, and strong fresh taste and fragrance.

Description

Technical field: [0001] The invention belongs to the technical field of food, and in particular relates to a 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 solution of the present invention is: a hot pot seasoning, characterized in that: its components and parts by weight are: 15-25 parts of bean paste, 8-12 parts of salt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 兰宏杰
Owner TIANJIN LANSHI SEASONING
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