Chafing dish food dipping sauce

A hot pot dipping sauce and peanut kernel technology, which is applied in the field of food seasoning, can solve the problems of large damage to nutrients, failure to preserve nutrients, easy condensation, etc., and achieve the effect of not greasy taste and clear layers of taste

Inactive Publication Date: 2017-01-04
SHANDONG HUIFA FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Hot pot dipping sauce is a seasoning sauce made from sesame and peanuts, added with various auxiliary materials and processed through a series of processes. Traditional peanut butter and sesame sauce are used as hot pot dipping sauces because of their high viscosity. It is difficult to continue to use after coagulation and agglomeration
Moreover, the present hot pot dipping sauce has a relatively large damage to the nutrients during processing. The patent application number 200510043505.7 discloses a kind of sesame juice and its preparation method. Its technology is deep-frying at high temperature, which cannot preserve the nutrition of each material. substance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A hot pot dipping sauce made from the following raw materials in parts by weight: 30 parts of white sesame seeds, 30 parts of peanut kernels, 5 parts of red fermented bean curd, 2 parts of oyster sauce, 2 parts of fish sauce, 3 parts of Huadiao wine, 3 parts of sesame oil, and 1 part of salt 2 parts of sugar, 2 parts of monosodium glutamate, 10 parts of soybean oil.

[0021] The above hot pot dipping sauce is made by the following steps:

[0022] Step 1. Raw material processing

[0023] Sesame and peanut kernels are washed with water, selected to remove impurities, dried, and set aside;

[0024] Step 2. Frying

[0025] Fry the dried sesame seeds and peanut kernels at low temperature under vacuum conditions, the temperature is 96°C, the vacuum degree is 0.098Mpa, the time for sesame seeds is 2 minutes, and the time for peanut kernels is 5 minutes. After frying, take them out for later use;

[0026] Step three, crushing and grinding

[0027] Mix the fried sesame seeds...

Embodiment 2

[0034] A hot pot dipping sauce made from the following raw materials in parts by weight: 40 parts of white sesame seeds, 40 parts of peanut kernels, 8 parts of red fermented bean curd, 3 parts of oyster sauce, 3 parts of fish sauce, 5 parts of Huadiao wine, 5 parts of sesame oil, and 1.5 parts of salt 3 parts of sugar, 3 parts of monosodium glutamate, 15 parts of soybean oil.

[0035] The above hot pot dipping sauce is made by the following steps:

[0036] Step 1. Raw material processing

[0037] Sesame and peanut kernels are washed with water, selected to remove impurities, dried, and set aside;

[0038] Step 2. Frying

[0039] Fry the dried sesame seeds and peanut kernels at low temperature under vacuum conditions, the temperature is 96°C, the vacuum degree is 0.098Mpa, the time for sesame seeds is 2 minutes, and the time for peanut kernels is 5 minutes. After frying, take them out for later use;

[0040] Step three, crushing and grinding

[0041] Mix the fried sesame se...

Embodiment 3

[0048] A hot pot dipping sauce made from the following raw materials in parts by weight: 25 parts of white sesame seeds, 25 parts of peanut kernels, 6 parts of red fermented bean curd, 2.5 parts of oyster sauce, 2.5 parts of fish sauce, 4 parts of Huadiao wine, 4 parts of sesame oil, and 1.2 parts of salt 2.5 parts of sugar, 2.5 parts of monosodium glutamate, 12 parts of soybean oil.

[0049] The above hot pot dipping sauce is made by the following steps:

[0050] Step 1. Raw material processing

[0051] Sesame and peanut kernels are washed with water, selected to remove impurities, dried, and set aside;

[0052] Step 2. Frying

[0053] Fry the dried sesame seeds and peanut kernels at low temperature under vacuum conditions, the temperature is 96°C, the vacuum degree is 0.098Mpa, the time for sesame seeds is 2 minutes, and the time for peanut kernels is 5 minutes. After frying, take them out for later use;

[0054] Step three, crushing and grinding

[0055] Mix the fried s...

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PUM

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Abstract

The invention discloses a chafing dish food dipping sauce. The chafing dish food dipping sauce is prepared from, by weight, 30-40 parts of white sesame seeds, 30-40 parts of peanut kernels, 5-8 parts of red fermented bean curd, 2-3 parts of oyster sauce, 2-3 parts of fish sauce, 3-5 parts of high-grade Shaoxing wine, 3-5 parts of sesame oil, 1-1.5 parts of salt, 2-3 parts of sugar, 2-3 parts of monosodium glutamate and 10-15 parts of soybean oil. By improving the processing technology of the chafing dish food dipping sauce and adding different raw materials, the destroy to nutritional ingredients in the processing process is small, the nutritional ingredients in the chafing dish food dipping sauce are well retained, the taste is not greasy, taste degrees are clear, and the chafing dish food dipping sauce conforms to the pursuit for health foods of modern people.

Description

technical field [0001] The invention relates to a food seasoning, in particular to a hot pot dipping sauce. Background technique [0002] Hot pot dipping sauce is a seasoning sauce made from sesame and peanuts, added with various auxiliary materials and processed through a series of processes. Traditional peanut butter and sesame sauce are used as hot pot dipping sauces because of their high viscosity. It is difficult to continue to use after coagulation and agglomeration. Moreover, the present hot pot dipping sauce has a relatively large damage to the nutrients during processing. The patent application number 200510043505.7 discloses a kind of sesame juice and its preparation method. Its technology is deep-frying at high temperature, which cannot preserve the nutrition of each material. substance. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a hot pot dipping sauce. [0004] In order to solve the above tec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
Inventor 郎旭伟景世洁何伟
Owner SHANDONG HUIFA FOODS
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