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Muslim spicy pot seasoning and preparation method thereof

A seasoning and spicy technology, applied in the direction of food science, etc., to achieve the effect of enriching the taste, shortening the fermentation cycle, and maintaining human health

Inactive Publication Date: 2016-12-07
宁夏红山河食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the smell of garlic is disliked by many people. How to make good use of garlic, while removing the smell and increasing the aroma, can be more easily accepted by people, which is also a problem we have to solve

Method used

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  • Muslim spicy pot seasoning and preparation method thereof
  • Muslim spicy pot seasoning and preparation method thereof
  • Muslim spicy pot seasoning and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0085] A halal spicy hot pot seasoning is made from the following raw materials in parts by weight:

[0086] 59 parts of vegetable oil, 13 parts of bean paste, 1 part of tempeh, 9 parts of pepper, 4 parts of garlic fermented liquid, 5 parts of ginger, 3 parts of sugar, 6 parts of salt, 2 parts of soy sauce, 3 parts of fermented grain pulp, 0.6 parts of spices, compound plants 2 parts apricot abalone powder, 1 part apricot abalone powder;

[0087] The spices include the following raw materials in parts by weight: 0.2 parts of star anise, 0.1 part of fennel, 2.6 parts of Chinese prickly ash, 0.5 parts of pepper, and 0.3 parts of ginger powder;

[0088] Described garlic fermented liquid is prepared by the method comprising the following steps:

[0089] Garlic peeled, washed, crushed, sterilized, fermented;

[0090] The crushing is as follows: based on the mass of garlic, add 2 times soft water, and add L-ascorbic acid, so that the mixture of garlic and soft water contains 0.3% ...

Embodiment 2

[0124] A halal spicy hot pot seasoning is made from the following raw materials in parts by weight:

[0125] 40 parts of vegetable oil, 8 parts of bean paste, 1 part of tempeh, 20 parts of pepper, 8 parts of garlic fermented liquid, 3 parts of ginger, 2 parts of sugar, 8 parts of salt, 1 part of soy sauce, 5 parts of fermented grain pulp, 0.2 parts of spices, compound plants 1 part of apricot powder, 0.5 part of apricot abalone powder;

[0126] The spices include the following raw materials in parts by weight: 0.1 part of star anise, 0.15 part of fennel, 2 parts of Chinese prickly ash, 0.5 part of pepper, and 0.5 part of ginger powder;

[0127] Described garlic fermented liquid is prepared by the method comprising the following steps:

[0128] Garlic peeled, washed, crushed, sterilized, fermented;

[0129] The crushing is: add 3 times of soft water based on the mass of garlic, and add L-ascorbic acid, so that the mixture of garlic and soft water contains 0.3% by mass of L-as...

Embodiment 3

[0151] A halal spicy hot pot seasoning is made from the following raw materials in parts by weight:

[0152] 60 parts of vegetable oil, 16 parts of bean paste, 2 parts of tempeh, 3 parts of pepper, 8 parts of garlic fermented liquid, 8 parts of ginger, 6 parts of sugar, 4 parts of salt, 3 parts of soy sauce, 1 part of fermented grain pulp, 1 part of spice, compound plant 3 parts apricot powder, 1 part apricot abalone powder;

[0153] The spices include the following raw materials in parts by weight: 0.3 parts of star anise, 0.15 parts of fennel, 2.6 parts of Chinese prickly ash, 0.3 parts of pepper, and 0.3 parts of ginger powder;

[0154] Described garlic fermented liquid is prepared by the method comprising the following steps:

[0155] Garlic peeled, washed, crushed, sterilized, fermented;

[0156] The crushing is as follows: based on the mass of garlic, add 1 times soft water, and add L-ascorbic acid, so that the mixture of garlic and soft water contains 0.3% by mass of ...

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Abstract

The invention relates to a seasoning, particularly relates to a Muslim spicy pot seasoning, and belongs to the technical field of food processing. The seasoning is prepared from the following raw materials in parts by weight: 40-60 parts of vegetable oil, 8-16 parts of thick broad-bean sauce, 1-2 parts of fermented soya beans, 3-20 parts of chili, 2-8 parts of garlic fermented liquid, 3-8 parts of raw ginger, 2-6 parts of sugar, 4-8 parts of salt, 1-3 parts of soybean sauce, 1-5 parts of fermented grain pulp, 0.2-1 part of spices, 1-3 parts of compound plant powder and 0.5-1 part of pleurotus eryngii powder. According to the spicy pot seasoning, corns, oats, mung beans and other coarse grains are added, and peppermint, green tea, coix seeds and haws are further added, so that constipation caused by dryness-heat of intestines and stomach can be prevented, and the effects of clearing heat, removing internal fire, promoting gastrointestinal motility, nourishing yin, moistening dryness and the like can be achieved. The preserved lactobacillus plantarum CGMCC No.11763 is especially utilized to respectively ferment garlic and grain pulp to achieve a good effect.

Description

technical field [0001] The invention relates to a seasoning, in particular to a Muslim spicy hot pot seasoning, which belongs to the technical field of food processing. Background technique [0002] Spicy hot pot originated in the Bashu area, which is a fusion of spicy and spicy flavors from Sichuan, Chongqing and other places, and is characterized by spicy, spicy, fragrant and fresh. Although the spicy hot pot belongs to the spicy taste, it is very popular among diners all over the country. The finished product is a combination of meat and vegetables, spicy but not dry, fresh but not fishy, ​​fragrant at the entrance, and has a long aftertaste. At the same time, it is made in a single pot and single fried, and it is used once, which is in line with modern people's health. pursuit. Wherein the spicy hot pot seasoning plays a vital role, and the current spicy hot pot seasoning is mainly composed of oil, bean paste, dried chili, sliced ​​ginger, garlic, green onion, cooking ...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L33/105A23L7/104A23L11/00A23L31/00A23L11/50
CPCA23V2002/00A23V2200/32A23V2200/324A23V2200/30A23V2250/21
Inventor 杨正苍王占河刘登富
Owner 宁夏红山河食品股份有限公司
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