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Hotpot condiment and preparation method

A technology of hot pot bottom material and production method, which is applied in the field of food condiments, can solve the problems that food hygiene and safety cannot be guaranteed, products lack market competitiveness, and the flavor of hot pot bottom material is inferior, so as to improve food safety, distinctive features, The effect of high volatile oil content

Inactive Publication Date: 2013-11-20
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

[0003] Existing problems: the current hot pot base is mainly made of butter, which cannot maintain the flavor in the process of consumption by consumers. Consumers complain that the past hot pot base becomes lighter, greasy, cloudy, and tasteless during consumption. I am increasingly dissatisfied with the shortcoming of being thin
In addition, 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, the product lacks market competitiveness, and food hygiene and safety cannot be guaranteed

Method used

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  • Hotpot condiment and preparation method

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Experimental program
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Effect test

preparation example Construction

[0057] 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.

[0058] Table 1 Process flow and main points of automatic frying pan:

[0059]

[0060]

[0061]

[0062] 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 raw materials in the frying process, which is achievable for those skilled in the art.

Embodiment 1

[0064] Embodiment 1, preparation chafing dish bottom material of the present invention

[0065] 1. Formula (mass percentage)

[0066] 35% first-class rapeseed oil, 4.5% dried chili powder, 8.5% Pixian watercress, 5% fermented soy beans, 3% ginger grains, 1.5% garlic grains, 2.5% soaked ginger grains, 2% Ciba chili, 2.8% compound spices, 0.5% green pepper powder, 0.1% red pepper powder, 16% edible salt, 1.5% monosodium glutamate, 0.2% white wine, 1% rice wine, 0.015% 5'- Flavor nucleotide disodium, 0.15% yeast extract, 0.3% food flavor, 0.3% scallop powder, 0.005% capsicum red, 4% fermented glutinous rice and 0.5% white sugar.

[0067] Compound spices: 0.3% star anise, 0.2% cinnamon, 0.05% amomum, 0.1% cumin, 0.3% cardamom, 0.15% bay leaf, 0.2% grass fruit, crushed and used, preferably Use ￠2mm sieve to crush.

[0068] The production method of glutinous rice cake chili: add 1 part of Ervittia pepper to 4 parts of water, boil it, let it suffocate for 30 minutes, filter it dry...

Embodiment 2

[0080] 1. Formula (mass percentage)

[0081] 37% first-grade rapeseed oil, 5.5% dried chili powder, 9% Pixian watercress, 8% fermented soy beans, 4% ginger grains, 3.5% garlic grains, 3.5% soaked ginger grains, 3% Ciba chili, 5.9% compound spices, 1% green pepper powder, 0.4% red pepper powder, 18.5% edible salt, 3.5% monosodium glutamate, 0.4% white wine, 3.5% rice wine, 0.02% 5'- Flavor nucleotide disodium, 0.45% yeast extract, 0.4% food flavor, 0.4% scallop powder, 0.01% capsicum red, 6% fermented glutinous rice and 1.5% white sugar.

[0082] Compound spices: 0.4% star anise, 0.4% cinnamon, 0.15% amomum, 0.2% cumin, 0.6% cardamom, 0.25% bay leaf, 0.4% grass fruit, can be crushed and used, preferably ￠2mm sieve crushed.

[0083] The production method of glutinous rice cake chili: add 1 part of Ervittia pepper to 4 parts of water, boil it, let it suffocate for 30 minutes, filter it dry, and mince it.

[0084] 2. Methods, such as Figure 7 as shown,

[0085] Equipment: TF...

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Abstract

The invention discloses hotpot condiment and a preparation method. The method comprises the following steps: heating A grade rapeseed oil to 185-195 DEG C, adding dry red pepper powder, and stir-frying for 4 min at 175-185 DEG C; adding Pixian bean paste and fermented soya beans, and stir-frying for 3 min at 95-105 DEG C; adding ginger granules and garlic granules, and stir-frying for 4 min at 90-100 DEG C; adding pickled ginger and ciba pepper, and stir-frying for 2 min at 75-85 DEG C; adding compound spices and white granulated sugar, and stir-frying for 1 min at 80-90 DEG C; adding green pepper powder and red pepper powder, and stir-frying for 1.5 min at 75-85 DEG C; adding edible salt and monosodium glutamate, and stir-frying for 1 min at 80-90 DEG C; adding white spirit, millet wine, disodium 5'-ribonucleotide, yeast extract, edible essence, scallop powder, capsanthin and fermented glutinous rice, stir-frying for 1 min at 75-85 DEG C, and uniformly stirring the components. The hotpot is red in oil color, clear in soup color, spicy, fragrant, free of greasy feeling after eating for a long time and is led up to meaningful afterthoughts, thereby being well praised by consumers.

Description

technical field [0001] The invention relates to the field of food condiments, in particular to hot pot bottom material and a production method. 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 can hardly resist its temptation. Therefore, it is widely eaten in Southwest China and even the whole country. Traditional hot pot cooking at home is complicated and troublesome to make, and ordinary families generally cannot prepare all the seasonings needed to make authentic hot pot, and cannot easily enjoy this authentic Sichuan-style delicacy. 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, bright soup color and strong flavor. It is a special seasoning with strong pertinence, which...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/221A23L27/20A23L27/10
Inventor 邓文李栋钢杜弘坤
Owner 四川天味食品集团股份有限公司
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