Material processing method and equipment of hyperconcentration hotpot seasoning food

Abstract

The invention discloses a material processing method and equipment of hyperconcentration hotpot seasoning food. The method comprises the following steps of: putting various pre-crushed ingredients for preparing the hotpot seasoning into a stirring and crushing pot, in the stirring, crushing and uniformly mixing processes, gradually adding an appropriate amount of high-temperature shortening, which is sprayed on and wets the powder mixed materials, then forced cooling and embrittling the powder mixed materials sprayed and wetted by the shortening in the stirring, crushing and uniformly mixing processes, and further crushing the powder mixed materials into powder materials with a fineness capable of leaking through an 80-mesh sieve. The material processing method is realized through special equipment including the stirring and crushing pot, a stirring device and a crushing device, driven by a motor. By adopting the scheme of the invention, processing production of hyperconcentration hotpot seasoning food which contains no liquid after being packaged, is good in delicate flavor retention, has no spice residue left when soup is added for cooking, and is quick in fragrance release is realized.

Description

technical field [0001] The invention relates to the field of hot pot base food processing, in particular to a material processing method and equipment for super-concentrated hot pot base food. Background technique [0002] Chongqing hot pot has the characteristics of various dishes and unique seasoning, so it is very popular among people. However, it is relatively inconvenient to eat. In order to eat hot pot once, it is necessary to go to a hot pot restaurant to experience it. This not only wastes time and money, but also worries that hygiene and taste cannot meet their own requirements. For this reason, the chafing dish bottom material that packs into bag arises at the historic moment. In this way, when people want to eat hot pot, they only need to buy hot pot bottom material, cooking materials and dishes to cook the pot by themselves. [0003] At present, the bagged hot pot base food in the catering industry is basically crushed chili, watercress, Chinese prickly ash, g...

AI Technical Summary

Problems solved by technology

[0004] (1) The existing bagged products of hot pot bottom material are mainly made of simply crushed chili, Chinese prickly ash, watercress, tempeh, spices and other spices mixed with chicken essence and monosodium glutamate, and fried in oil, because the spices are simply crushed , when adding soup to boil the base soup or cooking dishes, there will be a large number of spice residues, resulting in the residue of spices attached to the boiled or cooked dishes, making it difficult for some people to accept, affecting the taste and sensory quality of dishes and because of the simple pulverization, the pulverized spicy raw materials have relatively large granules, and the fragrance is released slowly when boiling, and it takes a long time to boil the fragrance to release, which seriously affects the taste of boiling or cooking dishes

[0005] (2) Chicken essence and monosodium glutamate are usually used as umami agents in the existing bagged hot pot bottom ingredients, but the umami taste will be lost during the long-term high-temperature cooking process of monosodium glutamate and chicken essence, which will cause the freshness of the bottom soup to decrease. decline

This is a product completely different from the existing bagged hot pot base. The existing production process and equipment of the traditional bagged hot pot base can no longer meet the production requirements of super-concentrated hot pot base, and a new production process is required. And production equipment, in order to meet the demand for the production of super-concentrated hot pot bottom material

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