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A sour-sweet chafing dish dip sauce

A hot pot and dipping technology, which is applied in the direction of food science, etc., can solve the problem of heavy taste of hot pot dipping materials, and achieve the effect of light taste, simple production and simple steps

Inactive Publication Date: 2016-08-31
毛建成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Hot pot is a kind of diet that people especially love in winter. It also has a long history in our country. However, the taste of hot pot dipping materials is generally more heavy. Some people want to eat hot pot but are afraid of getting angry, so they need some light dipping material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The ratio of raw materials for a sweet and sour hot pot dipping sauce is: 10 parts of sweet noodle sauce, 10 parts of vinegar, 4 parts of tomato sauce, 4 parts of pepper, 4 parts of mashed garlic, 4 parts of sesame, 2 parts of lemon juice, 2 parts of coriander, 2 parts 1 part of chopped green onion, 2 parts of light soy sauce, 6 parts of rapeseed oil, 2 parts of sesame oil, 1 part of chicken essence, 1 part of sugar. The production method is as follows: Step 1: Mince the raw peppers and coriander, put the rapeseed oil in a pot and heat it , put the chili powder into the pot and stir-fry. After the chili is cooked, use low heat, add sweet bean sauce, vinegar, tomato sauce, garlic, sesame, lemon juice, coriander, chopped green onion, light soy sauce, and continue to stir-fry; step 2: In In step 1, add sesame oil, chicken essence, sugar, cook on low heat for 10 minutes, and keep stirring; step 3: after step 2 cools down, fill.

[0014] The invention has the advantages of s...

Embodiment 2

[0016] The ratio of raw materials for a sweet and sour hot pot dipping sauce is as follows: 20 parts of sweet noodle sauce, 18 parts of vinegar, 6 parts of tomato sauce, 6 parts of pepper, 6 parts of mashed garlic, 6 parts of sesame seeds, 4 parts of lemon juice, 4 parts of coriander, 4 parts 1 part chopped green onion, 4 parts light soy sauce, 8 parts rapeseed oil, 4 parts sesame oil, 2 parts chicken essence, 2 parts sugar. The production method is as follows: Step 1: Mince the raw peppers and coriander, put the rapeseed oil into the pot and heat it , put the chili powder into the pot and stir-fry. After the chili is cooked, use low heat, add sweet bean sauce, vinegar, tomato sauce, garlic, sesame, lemon juice, coriander, chopped green onion, light soy sauce, and continue to stir-fry; step 2: In In step 1, add sesame oil, chicken essence, sugar, cook on low heat for 16 minutes, and keep stirring; step 3: after step 2 cools down, fill.

[0017] The invention has the advantages...

Embodiment 3

[0019] The ratio of raw materials for a sweet and sour hot pot dipping sauce is: 15 parts of sweet noodle sauce, 14 parts of vinegar, 5 parts of tomato sauce, 5 parts of pepper, 5 parts of mashed garlic, 5 parts of sesame, 3 parts of lemon juice, 3 parts of coriander, 3 parts 1 part chopped green onion, 3 parts light soy sauce, 7 parts rapeseed oil, 3 parts sesame oil, 1.5 parts chicken essence, 1.5 parts sugar. The production method is as follows: Step 1: Mince the raw peppers and coriander, put the rapeseed oil into the pot and heat it , put the chili powder into the pot and stir-fry. After the chili is cooked, use low heat, add sweet bean sauce, vinegar, tomato sauce, garlic, sesame, lemon juice, coriander, chopped green onion, light soy sauce, and continue to stir-fry; step 2: In In step 1, add sesame oil, chicken essence, sugar, simmer for 13 minutes on low heat, and keep stirring; step 3: after step 2 cools down, fill.

[0020] The invention has the advantages of simple ...

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PUM

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Abstract

A sour-sweet chafing dish dip sauce is disclosed. Raw materials of the dip sauce per serving comprise 10-20 parts of a sweet sauce made of fermented flour, 10-18 parts of vinegar, 4-6 parts of catsup, 4-6 parts of hot pepper, 4-6 parts of minced garlic, 4-6 parts of sesame, 2-4 parts of lemon juice, 2-4 parts of coriandrum sativum, 2-4 parts of chopped welsh onion, 2-4 parts of light soy sauce, 6-8 parts of rapeseed oil, 2-4 parts of sesame oil, 1-2 parts of chicken essence and 1-2 parts of sugar. A preparing method includes 1) mincing the hot pepper and the coriandrum sativum, adding the rapeseed oil into a pan, heating, adding the minced hot pepper into the pan, stir-frying, after the hot pepper is cooked, changing into soft fire, adding the sweet sauce made of fermented flour, the vinegar, the catsup, the minced garlic, the sesame, the lemon juice, the minced coriandrum sativum, the chopped welsh onion and the light soy sauce, and continuously stir-frying, 2) adding the sesame oil, the chicken essence and the sugar into the product of the step 1), and stewing with soft fire for 10-16 min under continuous stirring, and 3) filling after the product of the step 2) is cooled. The dip sauce is simple to prepare and steps are simple and convenient. The dip sauce is light in taste and free of additives.

Description

technical field [0001] The invention relates to a dipping sauce for sweet and sour hot pot. Background technique [0002] Hot pot is a kind of diet that people especially love in winter. It also has a long history in our country. However, the taste of hot pot dipping materials is generally more heavy. Some people want to eat hot pot but are afraid of getting angry, so they need some light dipping material. Contents of the invention [0003] In order to solve the above problems, the object of the present invention is to provide a kind of dipping sauce for sweet and sour hot pot. [0004] The technical scheme adopted in the present invention is: [0005] A sweet and sour hot pot dipping sauce, the raw materials of the sweet and sour hot pot dipping sauce are as follows: 10-20 parts of sweet noodle sauce, 10-18 parts of vinegar, 4-6 parts of tomato sauce, 4-6 parts of pepper, 4-6 parts minced garlic, 4-6 parts sesame, 2-4 parts lemon juice, 2-4 parts coriander, 2-4 parts g...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10
Inventor 毛建成
Owner 毛建成
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