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Preparation method of tomato hot pot bottom material

A technology of hot pot bottom material and tomato, which is applied to the functions of food ingredients, food ingredients as antimicrobial preservation, food ingredients as antioxidants, etc. It can solve the problems of high technical requirements for operation and low efficiency, and avoid splashing around, The effect of increasing appetite, appetizing and invigorating spleen appetite

Active Publication Date: 2020-09-25
重庆飞亚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the process of making tomato hot pot bottom material, you need to use vegetable oil to fry tomatoes. During the frying process, you must pay attention to controlling the oil temperature. Too high temperature oil will destroy the nutrition of the ingredients and produce carcinogens. Therefore, the oil temperature must be strictly controlled during the process. The usual practice is to stir-fry on a low heat as much as possible or by an experienced chef on a high fire. The efficiency of the former is too low, and the latter requires too high operating technology.

Method used

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  • Preparation method of tomato hot pot bottom material
  • Preparation method of tomato hot pot bottom material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Taking embodiment 1 as an example, its specific implementation method:

[0026] The method is carried out using the following equipment, such as figure 1The stir frying pot shown includes a pot body 100, a partition 200 and a pot cover 300. The pot body 100 is provided with a slot connected to the partition 200, and the pot body 100 is separated by the partition 200 into an outer poaching area 110. With the frying area 120 inside, the pot cover 300 seals the opening of the pot body 100, the pot cover 300 is clamped to the partition 200, the partition 200 is provided with an air jet channel 210, and the inlet of the air jet channel 210 is arranged on the upper part of the outer side of the partition plate 200, The outlet of the jet channel 210 is arranged at the lower part of the inner side of the partition 200. The pot cover 300 includes a cover body 330, a stirring shaft 320 and an air outlet head 310. The air outlet head 310 is arranged on the upper end of the cover b...

Embodiment 2

[0028] The difference between Example 2 and Example 3 and Example 1 lies in the difference of the component parameters in Table 1.

[0029] experiment:

[0030] Experimental method (single-blind method):

[0031] Divide 30 tasters into 3 tables, 10 people per table, one table has two pots, No. 1 pot and No. 2 pot, and no other markings will be made. Choose 18:00-22:00 on the same day, the dishes are the same, and the person who tastes before the meal does not know which pot has the bottom of the pot made by the method of embodiment 1.

[0032] Pot No. 1: The hot pot base is prepared from step 1, the hot pot base is 500g, and water is 2L;

[0033] Pot No. 2: commercially available tomato hot pot base, hot pot base 500g, water 2L;

[0034] Experimental results: 1. The experimental results showed that 26 testers thought that the taste of the No. 1 pot was better, and 4 testers thought that the taste of the No. 2 pot was better.

[0035] 2. After the test, measure the acid val...

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Abstract

The invention relates to a processing method of a food condiment, in particular to a tomato hotpot condiment and a preparation method thereof. The tomato hotpot condiment is prepared from the following raw materials in parts by weight: 10 to 60 parts of smashed tomatoes, 5 to 20 parts of tomato sauce, 5 to 13 parts of plant oil, 1 to 3 parts of smashed gingers, 1 to 3 parts of white granulated sugar, 0.1 to 1 part of white pepper, 1 to 3 parts of chicken essence seasoning, 0.1 to 1 part of edible salt, 0.05 to 0.1 part of citric acid, 0.1 to 1 part of chicken powder, 0.05 part of potassium sorbate, 0.05 to 0.1 part of xanthan gum and 20 to 30 parts of germfree water. In order to solve the problem that the oil temperature is difficult to control during frying of the tomato hotpot condiment, the invention aims at providing the rapid and easy-to-operate preparation method of the tomato hotpot condiment.

Description

technical field [0001] The invention relates to a processing method of food seasoning, in particular to a tomato hot pot base and a preparation method thereof. Background technique [0002] "Tomato hot pot" is developed on the basis of traditional Chinese hot pot. The traditional hot pot in our country is divided into spicy hot pot and light hot pot, but a large number of people cannot adapt to the thick spicy hot pot, so they choose to eat light hot pot; traditional light hot pot is divided into: three fresh hot pot, beef bone soup pot Wait. After the development of light hot pot, tomato hot pot came into being. [0003] In the process of making tomato hot pot bottom material, it is necessary to use vegetable oil to fry tomatoes. During the frying process, pay attention to controlling the oil temperature. Too high temperature oil will destroy the nutrition of the ingredients and produce carcinogens. Therefore, the oil temperature must be strictly controlled during the pro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L27/60A23L33/00
CPCA23V2002/00A23V2200/02A23V2200/10A23V2200/30A23V2250/032A23V2250/5086
Inventor 刘燕
Owner 重庆飞亚实业有限公司
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