Seasoning can, production method thereof and hot-pot noodles adopting seasoning can

A production method and seasoning technology, which is applied in the field of food or food materials, can solve the problems such as difficulty in eating noodles and unhealthy noodles, and achieve the effects of mellow taste, treatment of abdominal distension and pain, and long shelf life

Active Publication Date: 2015-03-25
重庆市达优食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] There are many ways to eat noodles. In hot pot restaurants, noodles are often added to the hot pot ingredients and cooked, and then eaten, but this way of eating can only be realized in hot pot restaurants; moreover, because the existing hot pot ingredients have " It is not healthy to eat this kind of noodles cooked in hot pot. In addition, under the current conditions, it is not easy to eat delicious hot pot noodles conveniently.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A seasoning can, which includes 43Kg of dried bamboo shoots, 43Kg of duck gizzards, 18Kg of butter, 30Kg of rapeseed oil and the following components in parts by weight: 150g of star anise, 400g of fennel, 150g of thyme, 150g of Angelica dahurica, 150g of white cardamom, 50g of leaves, 100g of licorice, 50g of amomum, 100g of fragrant fruit, 100g of grass fruit, 50g of Piper barbatus, 50g of tangerine peel, 50g of nard pine, 50g of clove, 2 Luo Han Guo, 200g of cinnamon bark, 200g of Wujia bark, 50g of paprika, 100g of pepper , vanilla 25g, pepper 4Kg, pepper 1Kg, ginger 0.5Kg, garlic 0.5Kg, bean drum 0.5Kg, watercress 0.5Kg, glutinous rice 150g, rock sugar 200g, white wine 200g.

[0052] The preparation steps of the seasoning can described in the present embodiment are as follows:

[0053] (1) Butter refining, refining the butter at 150°C over high heat, adding an appropriate amount of celery, coriander, ginger, green onion, garlic, onion for butter refining, until...

Embodiment 2

[0072] A seasoning can, which includes 38Kg of dried bamboo shoots, 38Kg of duck gizzards, 28Kg of butter, 38Kg of rapeseed oil and the following components by weight: 300g of star anise, 600g of fennel, 350g of thyme, 300g of Angelica dahurica, 300g of white cardamom, 200g of leaves, 250g of licorice, 250g of amomum, 200g of fragrant fruit, 250g of grass fruit, 200g of Piperumba, 150g of tangerine peel, 150g of nard pine, 100g of clove, 5 pieces of Luo Han Guo, 300g of cinnamon bark, 300g of Wujia bark, 150g of papaya, 300g of pepper , vanilla 80g, pepper 6Kg, pepper 3Kg, ginger 1.5Kg, garlic 1Kg, bean drum 1Kg, watercress 1Kg, glutinous rice 300g, rock sugar 300g, liquor 300g.

[0073] The preparation steps of the seasoning can described in the present embodiment are as follows:

[0074] (1) Butter refining, refining the butter at 280°C with high heat, adding appropriate amount of celery, coriander, ginger, green onion, garlic, and onion for butter refining, until it is ...

Embodiment 3

[0092] A seasoning can, which includes 30Kg of dried bamboo shoots, 30Kg of duck gizzards, 20Kg of butter, 63Kg of rapeseed oil and the following components by weight: 200g of star anise, 500g of fennel, 200g of thyme, 250g of Angelica dahurica, 200g of white cardamom, 100g of leaves, 200g of licorice, 150g of amomum, 100g of fragrant fruit, 200g of grass fruit, 100g of Piper barbatus, 150g of tangerine peel, 150g of nard pine, 80g of clove, 3 pieces of Luo Han Guo, 200g of cinnamon bark, 200g of Wujia bark, 150g of papaya, 200g of pepper , vanilla 50g, butter 20Kg, rapeseed oil 63Kg, pepper 5Kg, pepper 2Kg, ginger 1Kg, garlic 1Kg, bean drum 1Kg, watercress 0.5Kg, glutinous rice 200g, rock sugar 220g, white wine 260g.

[0093] The preparation steps of the seasoning can described in the present embodiment are as follows:

[0094] (1) Butter refining, refining the butter at 200°C with high heat, adding an appropriate amount of celery, coriander, ginger, green onion, garlic, onio...

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PUM

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Abstract

The invention relates to a seasoning can, a production method thereof and hot-pot noodles adopting the seasoning can. The seasoning can comprises main ingredients, butter, rapeseed oil and spices, wherein the spices comprise star anise, fennel, murraya paniculata, angelica dahurica, alpinia tonkinensis gagnep, bay leaves, liquorice, amomum villosum, ligusticum wallichii, long pepper, tangerine peel, black pepper, cymbopogon citratus, chillies, zanthoxylum, ginger, garlic, fermented glutinous rice, rock candy, white spirits and the like. The invention further provides the production method of the seasoning can. The method comprises butter and rapeseed oil refining; and one or more of the following food materials including duck gizzard, dried bamboo shoot, fresh cowhells, bull pizzle and the like can be freely matched, are preserved, braised, sterilized and canned to produce various special hot pot products for consumers to choose. The invention further provides a method for seasoning the hot-pot noodles by the seasoning can. Therefore, the noodles have taste of hot pot, a product is crisp, refreshing and convenient to eat, and the hot-pot noodles having a fast feature are formed; and rice noodles and vermicelli can be adopted to replace noodles, and different flavors are realized. Old oil is not used, and artificial color and food flavor are not added, so that the seasoning can is healthier than the hot pot in the market, and the taste is more mellow and normal.

Description

technical field [0001] The invention relates to a food or food material, in particular to a hot pot noodle and a preparation method thereof. Background technique [0002] Chinese hot pots are colorful and delicious. Famous ones include Chongqing’s spicy hot pot, which is spicy and mellow, and is famous all over the world; Guangdong’s seafood hot pot and calcium bone hot pot are delicious without being greasy; In addition, Hangzhou's "Three Fresh Hot Pot", Hubei's "Game Hot Pot", Northeast's "White Meat Hot Pot", Hong Kong's "Beef Hot Pot", Chongqing's Yuanyang Hot Pot, Shanghai's "Assorted Hot Pot", Henan's "Braised Lamb Hot Pot", etc. ", etc., are also unique in flavor and tempting to salivate. They can be called the "spring breeze on the table" in the cold winter, and they are talked about by diners. [0003] After years of development, the industrial chain of the Chinese hot pot industry has taken shape. Agriculture and animal husbandry in Inner Mongolia, Chongqing, Sh...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/315A23L1/312A23L1/333A23L1/28A23L1/212A23L7/109A23L31/00A23L33/10
Inventor 胡应超李庆刚
Owner 重庆市达优食品有限公司
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