Hotpot seasoning with fermented beans and preparation method of hotpot seasoning
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of hot pot base material and fermented soy sauce, which is applied in the field of fermented soy sauce hot pot base material and its production, can solve the problems of difficult storage, insufficient nutrition and flavor, etc., and achieve the effect of unique flavor aftertaste, high production efficiency and rich nutrition
Inactive Publication Date: 2014-02-26
ZUNYI LIUHUZI FOOD
View PDF5 Cites 2 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0004] The invention provides a fermented soy sauce hot pot base, which solves the problems of insufficient nutrition and flavor and difficult storage in the prior art
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0022] Take 40kg of rapeseed oil, 10kg of butter, 50kg of stinky tempeh, 40kg of bad pepper, 50kg of glutinous rice cake pepper, 10kg of salt, and 1kg of monosodium glutamate.
[0023] Boil the soybeans, ferment them according to the conventional method to make stinky soybeans for later use; weigh rapeseed oil, butter, stinky soybeans, bad peppers, glutinous rice cake peppers, salt, monosodium glutamate and the obtained The stinky tempeh is ready for use; add other raw materials to the rapeseed oil and cook together; when the cooking temperature reaches above 100°C, stir evenly, cool and seal the package.
Embodiment 2
[0025] Take 60kg of rapeseed oil, 20kg of butter, 70kg of stinky tempeh, 60kg of bad pepper, 70kg of glutinous rice cake pepper, 30kg of salt, and 10kg of monosodium glutamate.
[0026] Boil the soybeans, ferment them according to the conventional method to make stinky soybeans for later use; weigh rapeseed oil, butter, stinky soybeans, bad peppers, glutinous rice cake peppers, salt, monosodium glutamate and the obtained The stinky tempeh is ready for use; add other raw materials to the rapeseed oil and cook together; when the cooking temperature reaches above 100°C, stir evenly, cool and seal the package.
Embodiment 3
[0028] Take 45kg of rapeseed oil, 15kg of butter, 55kg of stinky tempeh, 45kg of bad pepper, 55kg of glutinous rice cake pepper, 15kg of salt, and 6kg of monosodium glutamate.
[0029] Boil the soybeans, ferment them according to the conventional method to make stinky soybeans for later use; weigh rapeseed oil, butter, stinky soybeans, bad peppers, glutinous rice cake peppers, salt, monosodium glutamate and the obtained The stinky tempeh is ready for use; add other raw materials to the rapeseed oil and cook together; when the cooking temperature reaches above 100°C, stir evenly, cool and seal the package.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention relates to a hotpot seasoning with fermented beans and a preparation method of the hotpot seasoning. The hotpot seasoning with the fermented beans comprises the following raw materials: rap oil, butter, smelly fermented beans, fermented chili, prepared paste pepper similar in form of glutinous rice cake, salt and monosodium glutamate. The preparation method of the hotpot seasoning comprises the following steps of: (1) cooking soybeans thorough, and fermenting to prepare the smelly fermented beans for later use according to the conventional method; weighing the rap oil, the butter, the smelly fermented beans, the fermented chili, the prepared paste pepper similar in form of the glutinous rice cake, the salt and the monosodium glutamate which are in the recipe, as well as the smelly fermented beans prepared in the step (1) for later use, in parts by weight; (3) adding other raw materials in the rap oil to be stewed together; stirring evenly when the stewing temperature reaches over 100 DEG C, and performing sealed package after cooling. According to the hotpot seasoning with the fermented beans, and the preparation method of the hotpot seasoning, which are disclosed by the invention, the smell fermented beans are fermented, the nutrition is rich and the flavor is unique and lasts for a long time; the fermented chili and the prepared paste pepper similar in form of the glutinous rice cake are adopted in the raw materials, the taste of the hotpot seasoning with the fermented beans is more spicy and pure; the addition of the butter enables the hotpot seasoning with fermented beans to be more strong in fragrance after being added into soup; the preparation method is simple and convenient, the productive process is easy to control, the production efficiency is high, and the prepared hotpot seasoning can be stored for long time without losing nutrition and flavors.
Description
technical field [0001] The invention relates to a fermented soy sauce hot pot base material and a preparation method thereof. Background technique [0002] Douchi hot pot is a local ethnic snack that has emerged in recent years. It is characterized by fermented soybeans and glutinous rice cake chili as the main ingredients. It has a unique flavor, full of spiciness, and endless aftertaste. The secret of the spicy and delicious flavor of tempeh hot pot lies in the combination of tempeh and glutinous rice cake chili, as well as the choice and proportion of other condiments. At present, there is no long-term storage of fermented soya bean hot pot bottoms in bags for sale in the market. One of the reasons for this phenomenon is that ordinary fermented soy sauce hot pot bottoms are prone to nutrient loss and lack of flavor if stored for a long time , which limits the promotion and familyization of fermented soy sauce hot pot. In addition, the method of making the base material ...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more