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Hot spicy dip hotpot seasoning and preparation method thereof

A hot pot base and malatang technology, which is applied in the field of food condiments, can solve the problems of turbid soup color, thin taste type, and low technological content, etc., and achieve the effects of long-lasting rich soup, full complex taste, and delicious and natural taste.

Active Publication Date: 2014-06-04
四川天味食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, for a long time, the flavor of the hot pot bottom material is inferior, the filling technology is backward, the technological content is not high, and the products lack market competitiveness.
Consumers are increasingly dissatisfied with the shortcomings of the existing hot pot base materials, such as the more boiled and the weaker, the soup color is cloudy, and the taste is thin.
In addition, preservatives such as potassium sorbate or sodium benzoate are generally used in the existing hot pot bottom materials, and food safety cannot be guaranteed

Method used

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  • Hot spicy dip hotpot seasoning and preparation method thereof
  • Hot spicy dip hotpot seasoning and preparation method thereof
  • Hot spicy dip hotpot seasoning and preparation method thereof

Examples

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preparation example Construction

[0051] On the basis of the preparation method disclosed in the present invention, those skilled in the art can use TFSP-50 automatic frying pan to fry, and can also use other conventional frying tools to prepare. The specific operation process is shown in Table 1.

[0052] Table 1 Process flow and main points of automatic frying pan

[0053]

[0054] It can be seen from Table 1 that in addition to preparing according to the temperature parameters, those skilled in the art can also prepare by presenting or requesting the state of the raw materials during the frying process, which can be easily realized by those skilled in the art .

Embodiment 1

[0056] Embodiment 1, preparation Malatang chafing dish bottom material of the present invention

[0057] 1. Formula (mass percentage)

[0058] 38.2% butter, 14.2% Pixian watercress, 9.9% salt, 5.0% garlic, 4.5% new generation chili powder, 4.2% white sugar, 4.2% pickled ginger, 3.5% monosodium glutamate, 3.5% % ginger, 3.5% fermented bean sauce, 2.8% rice wine, 2.1% chicken powder, 1.0% chopped pepper, 0.8% chili red, 0.7% scallop powder, 0.5% southern pepper powder, 0.4% Compound spices, 0.3% red pepper powder, 0.2% green pepper powder, 0.1% 5'-taste nucleotide disodium, 0.4% food flavor.

[0059] Chopped pepper: Mince 72.5% fresh red pepper, add 23.5% edible salt, finally add vegetable oil, Chinese prickly ash and white wine to 100%, stir evenly and transfer to an altar for fermentation. The mass ratio of the vegetable oil, Chinese prickly ash and white wine is 10 :2:1;

[0060] Compound spices: 45.5% star anise, 24.0% cumin, 15.0% grass fruit, 9.0% cardamom, 6.5% cinnamo...

Embodiment 2

[0064] Embodiment 2, preparation Malatang chafing dish bottom material of the present invention

[0065] 1. Formula (mass percentage)

[0066] 34.0% lard, 17.0% Pixian watercress, 7.0% salt, 8.0% garlic, 3.0% new generation chili powder, 5.5% white sugar, 2.5% pickled ginger, 6.0% monosodium glutamate, 1.5% % ginger, 6.0% fermented bean sauce, 0.5% rice wine, 4.5% chicken powder, 0.5% chopped pepper, 1.0% chili red, 0.5% scallop powder, 0.85% southern prickly ash powder, 0.35% Compound spices, 0.55% red pepper powder, 0.1% green pepper powder, 0.35% 5'-taste nucleotide disodium, 0.3% food flavor.

[0067] Chopped pepper: Mince 75.0% fresh red pepper, add 24.0% edible salt, finally add vegetable oil, Chinese prickly ash and white wine to 100%, stir evenly and transfer to an altar for fermentation. The mass ratio of the vegetable oil, Chinese prickly ash and white wine is 10% -20:2-8:1-2.

[0068] Compound spices: 48.0% star anise, 23.0% cumin, 16.0% grass fruit, 8.0% cardamo...

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Abstract

The invention relates to the field of food seasonings and discloses a hot spicy dip hotpot seasoning and a preparation method thereof. The hot spicy dip hotpot seasoning is formed by animal oil, Pixian county watercress, table salt, garlic granules, new generation chilli powders, white granulated sugar, marinated ginger granules, monosodium glutamate, ginger granules, fermented soybean paste, yellow rice wine, chicken powders, chopped hot pepper, capsanthin, dried scallop powders, south Chinese prickly ash powders, composite spices, red Chinese prickly ash powders, green prickleyash powders, disodium 5'-ribonucleotide and edible flavor. According to the hot spicy dip hotpot seasoning and the preparation method thereof, 21 types of food raw materials are finely selected, the novel hotpot seasoning which has authentic pungent, spicy, fresh, color and aroma flavors and enables soup bases to be lasting rich is prepared through a reasonable proportion, the flavor of the hot spicy dip hotpot seasoning is obviously superior to that of existing similar products, and the hot spicy dip hotpot seasoning is well praised by consumers.

Description

technical field [0001] The invention relates to the field of food condiments, in particular to a spicy hot pot base material and a preparation method thereof. Background technique [0002] Hot pot is a special diet suitable for all ages in Southwest my country. Because of its explosive spicy and fresh flavor, many people find it difficult to resist its temptation. Therefore, it is widely eaten in Southwest China and even the whole country. However, it is complicated and cumbersome to make traditional hot pot for home cooking, and ordinary families generally cannot prepare complete seasonings, so they cannot easily enjoy this authentic Sichuan-flavored hot pot. [0003] The hot pot seasoning is a new type of compound seasoning, which is a new type of seasoning product produced on an industrial scale with a certain formula and a special flavor design. It has the characteristics of long-lasting fragrance, clear soup color and strong flavor. It is a special seasoning with stron...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 邓文李栋钢但晓蓉杜弘坤
Owner 四川天味食品集团股份有限公司
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