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Preparation method of emulsified hotpot seasoning

A technology for hot pot base material and slag, which is applied to the field of preparation of emulsified hot pot base material, can solve the problems that the effective components of the hot pot base material cannot be fully utilized, the flavor of the base material is unstable, and is not easy to quantitatively weigh, and the like. The effect of low production cost and high production efficiency

Active Publication Date: 2014-03-12
BEIJING NEW SPICY WAY RESTAURANT MANAGEMENT
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AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problems in the prior art above, that is, the active ingredients in the hot pot bottom material cannot be fully utilized, the oil and the material are separated during the frying process of the hot pot bottom material, and it is not easy to weigh quantitatively during packaging, resulting in the flavor of the bottom material. unstable

Method used

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  • Preparation method of emulsified hotpot seasoning

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Embodiment Construction

[0022] The present invention will be described in further detail below: the present embodiment is implemented on the premise of the technical solution of the present invention, and detailed implementation is provided, but the protection scope of the present invention is not limited to the following examples.

[0023] A kind of preparation method of emulsified chafing dish bottom material involved in the present embodiment, the steps are as follows:

[0024] 1. Raw material separation

[0025] The raw material for producing the emulsified hot pot bottom material is the normally fried hot pot bottom material. The red oil in the original hot pot bottom material can be separated by a 40-80 mesh centrifugal filter. The separated red oil is directly packaged. For the bottom material without red oil, such as sauerkraut bottom material, it is directly crushed, and the hot pot red oil is separated from the slag for use. Using a centrifugal filter, the filtration speed of the product...

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Abstract

The invention provides a preparation method of an emulsified hotpot seasoning, and belongs to the technical field of preparation methods of hotpot seasonings. The preparation method comprises the steps: crushing commercially available hotpot seasoning, feeding separated material residue into a digestion tank, digesting for 20-30min, and then crushing by using a ball grinding mill; pumping crushed materials and a digestion solution of the crushed materials into a double-effect concentrator for concentrating, wherein the content of dry materials in concentrated feed liquid is 50-60 percent; and adding the obtained concentrated digestion solution in an emulsifying tank, adding an auxiliary material and an emulsifying agent for emulsifying, grinding by using a colloid mill after the emulsification is completed, and carrying out heat preservation within 60-80 DEG C in the whole process. The emulsified hotpot seasoning prepared by adopting the preparation method uses a conventional hotpot seasoning as a raw material, the hotpot seasoning is crushed by using a crusher, a colloid mill and other devices, and then the emulsified hotpot seasoning is prepared by using an emulsifying technology and by adding partial ingredients. The emulsifying hotpot seasoning is treated by using the technology, on the basis of no change of an original flavor of products, the flavor of the products is enhanced.

Description

technical field [0001] The invention relates to a method for preparing emulsified hot pot bottom material, and belongs to the technical field of preparation methods for hot pot bottom material. Background technique [0002] Hot pot (hot pot, chafing dish) is popular all over the country as a popular folk delicacy. There are various kinds of hot pots in my country, and there are thousands of flavors in a hundred pots. Among them, the most famous Sichuan spicy hot pot is famous all over the world for its spicy and mellow aroma. Hot pot attracts diners all over the world with its delicious taste, the most important thing is the taste of the hot pot base. The hot pot bottom material dissolves various flavor substances of condiments into the soup base by heating, and volatilizes with heating, allowing people to taste rich flavors and smell various attractive aromas. At present, the most popular flavors in the hot pot market are spicy and hot and sour. [0003] But a common def...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/035A23L27/20A23L29/10
CPCA23L27/00A23L29/10A23V2002/00A23V2200/08
Inventor 徐伯春陈旭华余连超张永清陈棋冯建普
Owner BEIJING NEW SPICY WAY RESTAURANT MANAGEMENT
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