Hotpot seasoning and production method thereof

A production method and seasoning technology, which are applied in the field of seasonings, can solve problems such as being harmful to the human body and cannot be eaten for a long time, and achieve the effects of low cost, refreshing and smooth taste, and fragrant and refreshing spleen.

Inactive Publication Date: 2017-06-30
HUBEI HAISHUNDA FOOD SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the seasonings now use chemical seasonings. Although the taste is good, it is harmful to the human body and cannot be eaten for a long time. With the improvement of people's quality of life, the production of seasonings with health care effects has become a market demand.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The specific production process of a kind of chafing dish seasoning of the present embodiment is as follows:

[0031] (1) Raw material processing: remove the skins of ginger, garlic and scallions, wash them, and chop them into 3-5mm pieces; check the residues of dried chilies, and boil them in a boiling water pot for about 5-10 minutes (of which , the volume ratio of dried chili to water is 1:5), remove minced or crushed (18mm sieve); star anise, kaempferia, white buckle, cumin, cloves, green pepper, cinnamon, grass fruit, comfrey, Geranium leaves and vanilla are cleaned and cleaned, then soaked in warm water for 3-5 minutes, washed, drained, and crushed until the particle size is 8-12mm.

[0032] (2) Stir-fry: Pour 80g of rapeseed oil into an electromagnetic frying pan and turn on the lift-type automatic mixer at 230°C to stir and heat for 5-8 minutes, then add 0.5g of ginger, 1g of garlic, 1.25g of green onion, 2.8g of Pi County bean paste, 6.8g dried chili, control ...

Embodiment 2

[0036]The specific production process of a kind of hot pot seasoning of this embodiment is the same as that of the embodiment, the difference is: in the frying step, pour 100g of rapeseed oil into the electromagnetic frying pan and start the lifting type automatic mixer at 250°C to stir After heating for 5 to 8 minutes, add 1g of ginger, 2g of garlic, 3g of green onion, 2g of Pixian bean paste, 6g of dried chili, and control the temperature at 110°C and stir for 30 to 35 minutes. Observe that the bean paste is dry and fragrant. 1. When the pepper is slightly whitish, add 0.5g star anise, 0.1g kaempferen, 1g white buckle, 1g cumin, 0.01g clove, 0.5g green pepper, 1g cinnamon, 0.1g grass fruit, 1g comfrey, 0.05g bay leaf, 0.01g vanilla, continue to stir at 120°C for 15-20 minutes, when the color of spices in the pot is observed to become darker, add 2g seaweed iodized salt, 0.5g rock sugar, 2g white sesame, 2g fermented glutinous rice, 5g cooking wine, and control the temperature...

Embodiment 3

[0038] The specific production process of a kind of hot pot seasoning of this embodiment is the same as that of the embodiment, the difference is: in the frying step, pour 100g of rapeseed oil into the electromagnetic frying pan and start the lifting type automatic mixer at 250°C to stir After heating for 5-8 minutes, add 1g ginger, 1g garlic, 1g green onion, 5g Pixian bean paste, 8g dried chili, control the temperature at 120°C and stir for 30-35 minutes. Observe that the bean paste is dry and fragrant. 1. When the chili is slightly whitish, add 2g star anise, 1g kaempferen, 0.1g white buckle, 0.1g cumin, 0.05g clove, 1g green pepper, 0.1g cinnamon, 1g grass fruit, 0.1g comfrey, 0.01g bay leaf, 0.05g of vanilla, continue to stir at 120°C for 15-20 minutes, when the color of spices in the pot is observed to become darker, add 1g of seaweed iodized salt, 0.1g of rock sugar, 1g of white sesame, 3g of fermented glutinous rice, 4g of cooking wine, and control the temperature at 100...

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PUM

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Abstract

The invention discloses a hotpot seasoning and a production method thereof. The hotpot seasoning is prepared from raw materials in parts by weight as follows: 80-100 parts of rapeseed oil, 0.5-2 parts of fresh ginger, 1-2 parts of garlic, 1-3 parts of Chinese onion, 2-5 parts of Pixian bean sauce, 6-8 parts of dried chilies, 0.5-2 parts of star anise, 0.1-1 part of rhizoma kaempferiae, 0.1-1 part of cardamom, 0.1-1 part of fennel, 0.01-0.05 parts of cloves, 0.5-1 part of zanthoxylum schinifolium, 0.1-1 part of cortex cinnamomi, 0.1-1 part of amomum tsao-ko, 0.1-1 part of radix lithospermi, 0.01-0.05 parts of bay leaves, 0.01-0.05 parts of vanilla, 1-2 parts of algae iodate salt, 0.1-0.5 parts of rock candy, 1-2 parts of white sesame seeds, 1-3 parts of fermented glutinous rice and 1-5 parts of cooking wine. The produced hotpot seasoning has bright red soup color, tastes refreshing and smooth and has the efficacy of dispelling cold, promoting appetite, removing fat and reducing blood pressure.

Description

technical field [0001] The invention relates to a seasoning, more specifically, to a hot pot seasoning and a production method thereof. Background technique [0002] Seasoning is an essential condiment in people's daily cooking. No matter which cuisine it is, seasoning is an important part. Now most of the seasonings have adopted chemical seasonings. Although the taste is better, it is harmful to human body and cannot be eaten for a long time. With the improvement of people's quality of life, the production of seasonings with health care has been a market demand. Contents of the invention [0003] Aiming at the problems existing in the prior art, the object of the present invention is to provide a hot pot seasoning with bright red soup color, refreshing fragrance and appetizing effect of dispelling cold and its production method. [0004] In order to achieve the above object, the technical solution adopted in the present invention is: a hot pot seasoning of the present in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/00
CPCA23V2002/00A23V2200/32
Inventor 余海华陶友德余绍坤高晓峰
Owner HUBEI HAISHUNDA FOOD SCI & TECH CO LTD
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