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Mushroom-flavor super-concentrated hot pot seasoning material and preparation method thereof

A hot pot seasoning and super-concentration technology, applied in the field of hot pot seasoning, can solve the problems of inconvenient packaging, inconvenient transportation, and uneconomical cost, and achieve the effect of convenient transportation, small size and rich nutrition

Inactive Publication Date: 2016-05-25
CHONGQING ZHOUJUNJI HOTPOT FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the seasoning is shipped home from a hot pot restaurant, it is not only inconvenient to pack and transport, but also economically uneconomical

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Ingredients:

[0030] 22 parts of vegetable oil; 21 parts of shiitake mushrooms; 21 parts of edible salt; 10 parts of white sugar; 9 parts of cornstarch; 4 parts of chicken bone powder;

[0031] The high fresh essence is formed by mixing sodium glutamate: disodium 5'-flavored nucleotide: disodium succinate in a weight percentage of 92:4:4.

[0032] Steps:

[0033] After the ingredients are prepared, put them all into the mixer and mix them evenly for later use. Heat the oil to 150°C, gradually pour all the oil into the mixer and mix well. Pack into a bag of 5 kilograms and seal it with a bag, and immediately enter the freezer for quick freezing for subsequent use. Before packaging, it is pulverized, and then placed in a molding machine at a temperature of 20-25°C for compression molding. Put in a tray and close. Pack in the outer packing box. The mushroom flavor super-concentrated chafing dish seasoning of the present invention prepared. Among them, it is process...

Embodiment 2

[0036] Ingredients:

[0037] 24 parts of vegetable oil; 23 parts of shiitake mushrooms; 23 parts of edible salt; 12 parts of white sugar; 11 parts of cornstarch;

[0038] 6 parts of chicken bone powder; 6 parts of high fresh essence; 1.5 parts of edible spices; 0.3 parts of spices.

[0039] The high fresh essence is formed by mixing sodium glutamate: disodium 5'-flavored nucleotide: disodium succinate in a weight percentage of 92:4:4.

[0040] Steps:

[0041] After the ingredients are prepared, put them all into the mixer and mix them evenly for later use. Heat the oil to 155°C, gradually pour all the oil into the mixer and mix well. Pack into a bag of 5 kilograms and seal it with a bag, and immediately enter the freezer for quick freezing for subsequent use. Before packaging, it is pulverized, and then placed in a molding machine at a temperature of 18-25°C for compression molding. Put in a tray and close. Pack in the outer packing box. The mushroom flavor super-concen...

Embodiment 3

[0044] Ingredients:

[0045] 23 parts of vegetable oil; 22 parts of shiitake mushrooms; 22 parts of edible salt; 11 parts of white sugar; 10 parts of cornstarch; 5 parts of chicken bone powder;

[0046] The high fresh essence is formed by mixing sodium glutamate: disodium 5'-flavored nucleotide: disodium succinate in a weight percentage of 92:4:4.

[0047] Steps:

[0048] After the ingredients are prepared, put them all into the mixer and mix them evenly for later use. Heat the oil to 155°C, gradually pour all the oil into the mixer and mix well. Pack into a bag of 5 kilograms and seal it with a bag, and immediately enter the freezer for quick freezing for subsequent use. Before packaging, it is pulverized, and then placed in a molding machine at a temperature of 18-25°C for compression molding. Put in a tray and close. Pack in the outer packing box. The mushroom flavor super-concentrated chafing dish seasoning of the present invention prepared. Among them, it is proces...

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PUM

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Abstract

The present invention provides a mushroom-flavor super-concentrated hot pot seasoning material, wherein mushroom is adopted as a main raw material, corn starch, chicken bone powder and other raw materials are matched, and super-concentration processing refining is performed to obtain the seasoning material. According to the present invention, the mushroom-flavor super-concentrated hot pot seasoning material can be instantly dissolved, does not contain residue, contains a variety of amino acid proteins, and has characteristics of rich mushroom flavor, rich nutrition, small volume and easy transportation; and the special process control is used to make the prepared mushroom hot pot seasoning material have the delicious taste, and the process is simple and is suitable for industrialization.

Description

technical field [0001] The invention relates to the technical field of hot pot seasoning, in particular to a mushroom-flavored super-concentrated hot pot seasoning and a preparation method thereof. Background technique [0002] Lentinus edodes, also known as Xianggu, is the fruiting body of Pleurotus edodes, known as the "King of Mountain Treasures", rich in nutrients, rich in vitamin B group, iron, potassium, vitamin D, 5'-guanylic acid, etc. A variety of nutrients, studies have shown that eating more mushrooms can enhance the activity of T cells in the human immune function, thereby reducing the possibility of methylcholanthracene-induced tumors. [0003] However, the shelf life of shiitake mushrooms is short, and dried or air-dried shiitake mushrooms have a serious loss of nutrients, which limits their edible range. For example, it is difficult for people working at sea to eat fresh shiitake mushrooms. With the development of hot pot, it is popular in most parts of the c...

Claims

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Application Information

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IPC IPC(8): A23L1/223
Inventor 周英明
Owner CHONGQING ZHOUJUNJI HOTPOT FOOD