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Hot pot condiment and preparation method thereof

A hot pot bottom material and frying technology, which is applied in the field of food seasoning, can solve the problems of hot pot bottom material non-nutrition, rough nutrition, and increase appetite, and achieve the effects of reducing gastrointestinal burden, increasing umami taste, and increasing appetite

Inactive Publication Date: 2014-12-31
宁夏祥蕾食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem solved by the present invention is to overcome the defects of non-nutrition and gross nutrition in the existing hot pot bottom material, and to enzymolyze the indigestible substances in the hot pot bottom material, such as edible fungi, broth and health products with the same source of medicine and food , extracted and concentrated, made into small molecule concentrated nutrients that are easy to absorb by the human body and added 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, have obvious medicinal and edible effects, and will be effective Reduce gastrointestinal burden, increase appetite, protect stomach

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of chafing dish bottom material, is prepared by the raw material of following parts by weight:

[0038] 3127 parts of animal oil, 2502 parts of bean paste, 938 parts of tempeh, 928 parts of animal protein concentrate, 768 parts of edible fungus concentrate, 625 parts of vegetable oil, 625 parts of chili pepper, 625 parts of ginger, 518 parts of traditional Chinese medicine concentrate, 469 parts of white sugar, 313 parts of peppercorns, 313 parts of salt, 156 parts of garlic, 125 parts of monosodium glutamate, 94 parts of beef essence, 47 parts of spices, 31 parts of I+G, 9 parts of scallops;

[0039] The animal oil is refined tallow, which is made from crude tallow extracted from cows slaughtered in accordance with halal slaughter standards, and is refined into beef tallow that meets the requirements of the food industry through hydration, alkali refining, decolorization, deodorization, etc. Oil.

[0040] The preparation method of the animal protein concentrate...

Embodiment 2

[0056] A kind of chafing dish bottom material, is prepared by the raw material of following parts by weight:

[0057] 3000 parts of animal oil, 2400 parts of bean paste, 900 parts of fermented soybeans, 900 parts of animal protein concentrate, 700 parts of edible fungus concentrate, 600 parts of vegetable oil, 600 parts of Chaotian pepper, 600 parts of ginger, 500 parts of concentrated Chinese medicine, 400 parts of white sugar, 300 parts of peppercorns, 300 parts of salt, 90 parts of garlic, 90 parts of monosodium glutamate, 50 parts of beef essence, 30 parts of spices, 20 parts of I+G, 5 parts of scallops

[0058] The animal oil is refined tallow, which is made from crude tallow extracted from cows slaughtered in accordance with halal slaughter standards, and is refined into beef tallow that meets the requirements of the food industry through hydration, alkali refining, decolorization, deodorization, etc. Oil.

[0059] The preparation method of the animal protein concentrat...

Embodiment 3

[0075] A kind of chafing dish bottom material, is prepared by the raw material of following parts by weight:

[0076] 3200 parts of animal oil, 2600 parts of bean paste, 900 parts of tempeh, 900 parts of animal protein concentrate, 800 parts of edible fungus concentrate, 700 parts of vegetable oil, 700 parts of pepper, 700 parts of ginger, 600 parts of concentrated Chinese medicine, 500 parts of sugar, 400 parts of peppercorns, 400 parts of salt, 200 parts of garlic, 200 parts of monosodium glutamate, 90 parts of beef essence, 50 parts of spices, 40 parts of I+G, 10 parts of scallops;

[0077] The animal oil is refined tallow, which is made from crude tallow extracted from cows slaughtered in accordance with halal slaughter standards, and is refined into beef tallow that meets the requirements of the food industry through hydration, alkali refining, decolorization, deodorization, etc. Oil.

[0078] The preparation method of the animal protein concentrate is as follows: take a...

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PUM

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Abstract

The invention discloses a hot pot condiment and a preparation method thereof. The hot pot condiment comprises the raw materials including animal oil, bean paste, lobster sauce, rape oil, red cluster pepper, ginger, animal protein concentrate, edible fungus concentrate, Chinese medicine concentrate, white sugar, pepper particles, salt, garlic, gourmet powder, beef attar, perfume material, I+G and disodium succinate; the zymohydrolysis, abstraction and concentration of substances which are difficult to digest in the hot pot condiment such as the edible fungus, broth and medicinal and edible health care products are performed, the substances which are difficult to digest are made into small molecule concentrated nutritious substances which facilitate absorption of a human body 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 the Muslim hot pot condiment is prompted.

Description

technical field [0001] The invention relates to the technical field of food seasonings, in particular to a hot pot base and a preparation method thereof. Background technique [0002] Hot pot has the characteristics of convenient eating and rich nutrition, and can be prepared into various tastes according to different groups of people and different climates. Therefore, it is a kind of diet that is deeply loved by people and has a long history in China. [0003] 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 Chine...

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 宁夏祥蕾食品科技有限公司