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Chinese-style cheese hotpot condiment and preparation method thereof

A hot pot bottom material and cheese technology, applied in the food field, to achieve the effects of satisfying nutrition, avoiding discomfort, good market and propulsion

Inactive Publication Date: 2013-08-28
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the strong fermented smell of traditional cheese is difficult for Chinese consumers to accept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A Chinese-style clear soup cheese hot pot base material, including the following steps:

[0022] (1) Take cheese 45g / 100g, cooking oil 26g / 100g, pepper 0.4g / 100g, minced ginger 2g / 100g, garlic 2g / 100g, cooking wine 8g / 100g, glutinous rice juice 11g / 100g, rock sugar 6g / 100g, salt 3g / 100g, monosodium glutamate 0.4g / 100g, chicken essence 0.4g / 100g;

[0023] (2) Heat the oil, add pepper, ground ginger, garlic, and then add other raw materials. The cooking time is 3-5min, and the cooking time is between 60-130℃; the final total solid content is 78%, sour The value is 2mg / g, and the peroxide value is 112.0meq / kg.

[0024] (3) The best material-to-liquid ratio of hot pot bottom material and water is 1:3, after the compounding, the taste is soft and pure, and the milk flavor is moderate.

[0025] Among them: the cheese is made by filtering 800g of fresh milk and sterilizing at 65°C for 30 minutes, adding starter (Lactobacillus bulgaricus B1: Streptococcus thermophilus S1=1:1, activit...

Embodiment 2

[0027] A Chinese-style clear soup cheese hot pot base material, including the following steps:

[0028] (1) Take cheese 50g / 100g, edible oil 23g / 100g, pepper 0.4g / 100g, minced ginger 2g / 100g, garlic 2g / 100g, cooking wine 8g / 100g, glutinous rice juice 11g / 100g, rock sugar 6g / 100g, salt 3g / 100g, monosodium glutamate 0.4g / 100g, chicken essence 0.4g / 100g;

[0029] (2) Heat the oil, add pepper, ground ginger, garlic, and then other raw materials. The cooking time is 3-5 min, and the cooking time is between 60-130℃;

[0030] (3) The best material-to-liquid ratio of hot pot bottom material and water is 1:3, after the compounding, the taste is soft and pure, and the milk flavor is moderate.

[0031] Among them: the cheese is made by filtering 800g of fresh milk and sterilizing at 65°C for 30 minutes, adding starter (Lactobacillus bulgaricus B1: Streptococcus thermophilus S1=1:1, activity unit 20 u) 23mg, fermenting for 1.5h, Add 264mg of calcium chloride and 28mg of rennet, curd at 38°C for...

Embodiment 3

[0033] A Chinese-style spicy cheese hot pot base material, including the following steps:

[0034] (1) Take cheese 50g / 100g, rapeseed oil 11g / 100g, lard 4g / 100g, red oil 3g / 100g, pepper 0.5g / 100g, glutinous rice cake 11g / 100g, minced ginger 3g / 100g, garlic 3g / 100g, Cooking wine 6g / 100g, Pixian watercress 4g / 100g, tempeh 4g / 100g, glutinous rice juice 8g / 100g, rock sugar 3g / 100g, salt 2g / 100g, monosodium glutamate 0.4g / 100g, chicken essence 0.3g / 100g, spices 0.3g / 100g ;

[0035] (2) Heat the oil, add Chinese prickly ash, Zaba chili, ground ginger, garlic, and then mix the ingredients. The cooking time is 8 minutes, and the cooking time is between 60-130°C. The final total solid content is 70g / 100g, the acid value is 3mg / g, and the peroxide value is 153meq / kg;

[0036] (3) The best material-to-liquid ratio of hot pot bottom material and water is 1:2. After the compounding, the taste is soft and pure, with moderate milk flavor and moderate spicy flavor.

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Abstract

The invention discloses a Chinese-style cheese hotpot condiment and a preparation method thereof. The preparation method of the Chinese-style cheese hotpot condiment comprises the following steps of: taking 40-50 % by weight of cheese, 23-26% by weight of edible oil, 7-8% by weight of cooking wine, 9-11% by weight of fermented glutinous rice, 4-6% by weight of rock sugar, 3-4% by weight of salt, 0.4-0.6% by weight of aginomoto, 0.4-0.6% by weight of chicken powder and 0-3% by weight of spice, and boiling for 3-5minutes at 60-130 DEG C, wherein the content of the final total solids is 60-80g / 100g, the acid value is 0-4mg / g, the peroxidation value is 0-312.5meq / kg, and the optimum ratio of the solid to water in the compounding process is 1:3. The Chinese-style cheese hotpot condiment is soft and pure in taste, proper in creamy flavor, rich in nutrition and unique in flavor and taste.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a Chinese-style cheese hot pot base and a preparation method for the Chinese-style cheese hot pot base. Background technique [0002] As a unique way of eating, Chinese hot pot is very popular among consumers, especially in Sichuan, Chongqing and other places. It has always been unique in its "casual form, warm atmosphere, rich raw materials, and diverse tastes". There are many kinds of chafing dish bottom material on the market at present, have advantages such as convenient eating, many types, and unique taste, and are very popular among consumers. Usually, the traditional hot pot base is spicy and fragrant, greasy and plump, spicy and thick. On the one hand, it gives people a lot of satisfaction and pleasure after hot food, on the other hand, it also makes some people suffer from dry mouth and stomach discomfort. Therefore, some light and elegant hot pots are often used as an a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L27/00
Inventor 朱秋劲张孝刚胡兴燕
Owner GUIZHOU UNIV
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