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Hotpot condiment sauce

A dipping sauce and hot pot technology, applied in the field of dipping sauce, can solve the problems of monotonous taste, greasy and salty, etc., and achieve the effect of unique taste, complete color, fragrance and appetite stimulation

Inactive Publication Date: 2013-06-26
徐江
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

All kinds of hot pot bases and hot pot dipping sauces are also refurbished. However, the dipping sauces sold in the common market are either spicy and salty, or greasy and salty, and the taste is relatively monotonous.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Take 2000g sesame paste, 1000g peanut butter, 300g tofu milk, 200g monosodium glutamate, 100g sweet noodle sauce, 100g mature vinegar, 100g leek flower, 100g sugar, 100g oyster sauce, 200g soy sauce, 100g cooking wine, 50g hot sauce, 50g hoisin sauce, 50g spice, seasoning oil 50g, put the above raw materials into a basin, add 10kg of cold boiled water, stir continuously in the same direction, and wait for the various raw materials to be evenly mixed before eating.

Embodiment 2

[0015] Take 4000g sesame paste, 3000g peanut butter, 700g tofu milk, 500g monosodium glutamate, 400g sweet noodle sauce, 200g mature vinegar, 300g leek flowers, 400g sugar, 400g oyster sauce, 500g soy sauce, 200g cooking wine, 150g hot sauce, 150g hoisin sauce, 150g spices, seasoning oil 150g, put the above raw materials into a basin, add 20kg of cold boiled water, stir continuously in the same direction, and wait for the various raw materials to be evenly mixed before eating.

Embodiment 3

[0017] Take 3000g sesame paste, 2000g peanut butter, 500g tofu milk, 350g monosodium glutamate, 250g sweet noodle sauce, 150g mature vinegar, 200g leek flowers, 250g sugar, 250g oyster sauce, 350g soy sauce, 150g cooking wine, 100g hot sauce, 100g hoisin sauce, 100g spices, seasoning oil 100g, put the above raw materials into a basin, add 15kg of cold boiled water, stir continuously in the same direction, and wait for the various raw materials to be evenly mixed before eating.

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PUM

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Abstract

The invention relates to condiment sauce and particularly discloses hot pot condiment sauce. The hot pot condiment sauce takes sesame paste, peanut paste, fermented bean curd juice, monosodium glutamate, fermented flour sweet sauce, vinegar, leek flower sauce, white sugar, oyster sauce, light soy sauce, cooking wine, thick chili sauce, hoisin sauce, spices and seasoning oil as raw materials and then is prepared by adding water and uniformly agitating the components. The hotpot condiment sauce disclosed by the invention is simple to prepare and unique in taste, has the good effects of appetizing and seasoning; and the hotpot condiment sauce has comprehensive nutrition components, good aroma, taste and colors, can be stored for long time, can be used at any time and is good for stimulating the appetite of people.

Description

(1) Technical field [0001] The invention relates to a dipping sauce, in particular to a hot pot dipping sauce. (2) Background technology [0002] Hot pot is a kind of traditional food that the masses like to eat very much. Especially in winter, relatives, friends or the whole family sit together, watching the steaming hot pot, and each chooses the ingredients according to their own preferences. The atmosphere is warm and delicious. Also hot. [0003] With the improvement of living standards, people are more and more particular and picky about the various ingredients of hot pot. All kinds of hot pot bases and hot pot dipping sauces are also refurbished. However, the dipping sauces sold in the common market are either spicy and salty, or greasy and salty, and the taste is relatively monotonous. (3) Contents of the invention [0004] In order to make up for the deficiencies of the prior art, the invention provides a dipping sauce for hot pot with simple preparation ...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/29A23L27/00A23L33/00
Inventor 徐江
Owner 徐江
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