Hotpot Chongqin noodle seasoning and preparation method thereof

A seasoning and hot pot technology, which is applied in the field of hot pot noodle seasoning and its production, can solve the problems of poor palatability, not rich taste, and not outstanding flavor, etc., and achieve the goals of expanding the scope of production and operation, improving flavor and taste, and enhancing taste Effect

Inactive Publication Date: 2016-11-30
重庆刘一手餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problems of the existing small noodle seasoning in the prior art, such as not rich in taste, not prominent in flavor, and not strong in palatability, the present invention proposes a hot pot small noodle seasoning and its preparation method

Method used

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  • Hotpot Chongqin noodle seasoning and preparation method thereof
  • Hotpot Chongqin noodle seasoning and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Boil 200 grams of dried chilies in water for 30-35 minutes, then twist them lightly. When the skin and meat of the dried chilis will be separated, take them out and drain them, and grind them into coarse powder with a diameter of 6-8 mm. 70 grams of pickled peppers, 100 grams of pickled ginger, 85 grams of garlic, and 100 grams of tempeh were crushed into coarse particles with a diameter of 3 to 5 mm; , 4.5 grams of cinnamon, 3.0 grams of Tsao Guo, and 3.5 grams of Angelica dahurica were made into coarse powder particles with a diameter of 2 to 3 mm. After soaking in a small amount of warm water for 15 to 35 minutes, they became moist particles. Penetrate more fully and avoid carbonization and blackening during frying, set aside; crush 25 grams of rock sugar into powder, and 80 grams of bee pollen into fine powder;

[0016] (2) Add 550 grams of tea oil, 500 grams of rapeseed oil and 500 grams of soybean oil into the frying pan. After the temperature in the pot is he...

Embodiment 2 5

[0020] Embodiments 2 to 5 The operation steps of making hot pot small noodle seasoning are the same as in Example 1, the difference is only that the quality in grams of the seasoning is different, and the specific mass in grams is shown in Table 1 below for the proportioning of large ingredients and Table 2 for the proportioning of spices:

[0021] Table 1:

[0022]

[0023] Table 2:

[0024]

[0025] The following table 3 has provided the sensory evaluation result of embodiment one to five and prior art small noodle seasoning control sample:

[0026] 20 volunteers were randomly called to try the food, and the taste column was the average score of 1 to 5 points after tasting by the 20-person tasting group, and 5 points for a full score.

[0027] table 3:

[0028] sample

[0029] Compared with the existing small noodle seasoning with simple raw material ratio, the hot pot small noodle seasoning prepared by the invention has stronger spicy flavor, richer taste,...

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Abstract

The invention relates to the field of food processing technology, specifically to hotpot Chongqin noodle seasoning and a preparation method thereof. Raw materials of the hotpot Chongqin noodle seasoning include soybean oil, tea oil, thick broad-bean sauce, rapeseed oil, salt, fermented soya bean, bee pollen, monosodium glutamate, dried chilli, pickled ginger, chicken essence, pickled chilli, garlic, Chinese prickly ash, liquor and rock sugar. The preparation method comprises the following steps: crushing the above raw materials and soaking to form moistened particles, stir-frying the moistened particles and spices, stirring and cooling to obtain the Chongqin noodle seasoning product. The overall preparation technology is more complex than a preparation technology of traditional Chongqin noodle seasoning. The hotpot Chongqin noodle seasoning has Chongqin hotpot special flavor, and is spicy, fragrant, delicious and palatable. No preservative is added in the seasoning. Water content of the seasoning is controlled within 5-7%. Thus, the Chongqin noodle seasoning is not easy to deteriorate. With tea oil, bee pollen and kaempferia galamga, nutritional value of the Chongqin noodle seasoning is comprehensively raised. Thus, the product is beneficial to health diet for consumers and is convenient for promotion and extensive operating.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a hot pot noodle seasoning and a preparation method thereof. Background technique [0002] Small noodles in hot pot originated from noodle soup in Chongqing, and have become more and more popular among the masses in recent years. The production process is relatively simple, and the ratio of ingredients depends entirely on the feel of the noodle maker. Therefore, the prior art small noodle seasoning has problems such as not rich in overall mouthfeel, not prominent in flavor, and not strong in palatability. Contents of the invention [0003] In order to solve the problems of the existing small noodle seasoning in the prior art, such as not rich in taste, not prominent in flavor, and not strong in palatability, the present invention proposes a hot pot small noodle seasoning and a preparation method thereof. [0004] A hot pot noodle seasoning of the present invention comp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L21/20A23L33/115A23L33/10
CPCA23V2002/00A23V2200/30A23V2250/18A23V2250/214
Inventor 刘梅
Owner 重庆刘一手餐饮管理有限公司
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