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Helan mountain delicacy hot pot condiment and preparation method thereof

A technology of hot pot bottom material and concentrated liquid, which is applied in the field of food seasoning, can solve the problems of non-nutrition of hot pot bottom material, increase the flavor of hot pot bottom material, and coarse nutrition, etc., so as to reduce the burden on the gastrointestinal tract, regulate human metabolism, increase Umami effect

Inactive Publication Date: 2014-12-03
宁夏宝丝路餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem solved by the invention is to overcome the defects of non-nutrition and gross nutrition in the existing hot pot bottom material, and carry out enzymatic hydrolysis, extraction and concentration of the edible fungi that are difficult to digest in the hot pot bottom material, and make it easy to be absorbed by the human body and has nourishing properties. The effective small molecules concentrate nutrients and add them to the hot pot bottom material, not only can increase the flavor of the hot pot bottom material, but also the nutrients are easy to absorb, and the medicinal and edible effects are obvious. At the same time, it will effectively reduce the burden on the gastrointestinal tract, increase appetite, and maintain stomach protection

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A Helan Shanzhen hot pot bottom material is prepared from the following raw materials in parts by weight:

[0031] 1370 parts of matsutake enzymatic juice, 822 parts of boletus concentrate, 822 parts of edible mushroom concentrate, 4932 parts of vegetable oil, 822 parts of ginger, 274 parts of white sugar, 274 parts of salt, 411 parts of garlic, 137 parts of monosodium glutamate, 137 parts of chicken essence share.

[0032] The preparation method of the matsutake enzymatic juice: take matsutake and ginger according to the proportion of the formula, add 4 times of water, and then process it through a colloid mill, adjust the gap between the stator and rotor of the colloid mill to be 75 microns, and control the flow rate of the colloid mill to 0.25 tons / hour; Adjust the temperature of matsutake juice treated by the colloid mill to 50°C, pH to 5, add 1% cellulase by weight of matsutake juice for enzymolysis, enzymolysis for 2 hours, drop to room temperature and filter to o...

Embodiment 2

[0043] A Helan Shanzhen hot pot bottom material is prepared from the following raw materials in parts by weight:

[0044] 1050 parts matsutake enzymatic juice, 700 parts boletus concentrate, 700 parts edible mushroom concentrate, 4150 parts vegetable oil, 700 parts ginger, 200 parts white sugar, 300 parts salt, 410 parts garlic, 105 parts monosodium glutamate, 105 parts chicken essence share,;

[0045] The preparation method of matsutake enzymatic juice: take matsutake and ginger according to the proportion of the formula, add 3 times of water, and then process it through a colloid mill, adjust the gap between the stator and rotor of the colloid mill to 50 microns, and control the flow rate of the colloid mill to 0.15 tons / hour; Adjust the temperature of matsutake juice treated by the colloid mill to 45°C and pH to 4.5, add 0.5% cellulase by weight of matsutake juice to carry out enzymolysis, enzymolysis for 1 hour, drop to room temperature and filter to obtain a hydrolyzate; ...

Embodiment 3

[0056] A Helan Shanzhen hot pot bottom material is prepared from the following raw materials in parts by weight:

[0057] 1500 parts matsutake enzymatic juice, 1000 parts boletus concentrate, 900 parts edible mushroom concentrate, 6000 parts vegetable oil, 700 parts ginger, 300 parts white sugar, 400 parts salt, 500 parts garlic, 200 parts monosodium glutamate, 190 parts chicken essence share;

[0058]The preparation method of the matsutake enzymatic juice: take matsutake and ginger according to the proportion of the formula, add 5 times of water and process it through a colloid mill, adjust the gap between the stator and rotor of the colloid mill to 90 microns, and control the flow rate of the colloid mill to 0.5 tons / hour; Adjust the temperature of matsutake juice treated by the colloid mill to 60°C, pH to 6, add 1.5% cellulase by weight of matsutake juice for enzymolysis, enzymolysis for 3 hours, drop to room temperature and filter to obtain a hydrolyzate; then filter Add ...

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Abstract

The invention discloses a Helan mountain delicacy hot pot condiment and a preparation method thereof. The hot pot condiment comprises raw materials including tricholoma matsutake enzymolysis juice, boletus concentrate, edible fungus concentrate, rape oil, ginger, white granulated sugar, salt, garlic, gourmet powder and chicken flavor; the zymohydrolysis, abstraction and concentration of edible fungi difficult in digesting in the hot pot condiment are performed, the edible fungi are made into small molecule concentrated nutritious substances which are easy to be absorbed by a human body and have a nourishing effect, and the small molecule concentrated nutritious substances are added to the hot pot condiment. As a result, not only is the taste of the hot pot condiment improved, but also the absorption of the nutritious substances is facilitated, the medicinal and edible effects are remarkable, in addition, burdens of a stomach and intestines can be effectively lowered, appetite is improved, the stomach is protected, particularly, both the raw materials and the preparation method of the hot pot condiment satisfy the process requirements of Muslim foods, Muslim consumers' demand for eating concentrated nutritious hot pot is satisfied, and the industrialization development of a Muslim hot pot condiment is prompted.

Description

technical field [0001] The invention relates to the technical field of food seasonings, in particular to a Helan Shanzhen hot pot base and a preparation method thereof. Background technique [0002] The quality of hot pot depends on the formula of the hot pot base material, that is, the seasoning. Due to the vast territory of our country and the differences in climate, customs and other aspects of various places, there have been hot pot base materials with different flavors. Along with the raising of people's living standard, people are also more and more higher to the requirement of chafing dish bottom material, so the appearance of new chafing dish bottom material is constantly arranged. For example, the patent application number 201310144752.0 discloses a spicy hot pot bottom material and its preparation method. Goji berry, lily, cumin, white lotus, etc. The preparation method is to heat up the pan, add rapeseed oil and butter, add dried chili, green pepper, ginger, gar...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L1/29A23L27/20A23L33/00
Inventor 王占河刘登富
Owner 宁夏宝丝路餐饮管理有限公司
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