Special spices for hotpot condiment and preparation process of special spices

A hot pot base material and spice technology, which is applied in the fields of application, food ingredients containing natural extracts, food preservation, etc., can solve the problems of insufficient aroma of heat-resistant spices, greasy smell of hot pot base material, lack of effective use of spices, etc. Achieve the effects of low cost, reduced greasy feeling and fishy smell, and reasonable design of preparation process

Inactive Publication Date: 2017-08-01
成都屋头餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The spices in the hot pot base are often soaked in hot water. There are many types of spices. Different types of spices have different physical and chemical properties. The "one size fits all" processing method lacks the effective use of spices, and the spices with good heat resistance do not produce enough fragrance. Spices with poor heat resistance are easy to...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The purpose of this embodiment is to provide a special spice for hot pot base, including the following components in parts by weight: 4 parts of Kaempferia, 4 parts of Guangmuxiang, 8 parts of Angelica dahurica, 7 parts of Xiangguo, 7 parts of Tsaoguo, red 3 parts of cardamom, 8 parts of cooked mung bean, 12 parts of wild mushroom, 3 parts of lotus leaf, 4 parts of grass bandage, 0.05 part of allicin.

[0029] The preparation process of the special spices for the hot pot bottom material comprises the following steps:

[0030] (1) Take the raw materials by weight, wash, dry, disinfect and sterilize respectively, and pulverize them into particles with a diameter less than 2mm in a sterile environment;

[0031] (2) Fry the granular raw materials in a sterile environment at a constant temperature of 120°C for 30 minutes, then pulverize them, add allicin and mix them evenly, and then seal and vacuum-pack them to obtain the packaged spices for hot pot bottom ingredients .

...

Embodiment 2

[0034] A special spice for hot pot base, comprising the following components in parts by weight: 4 parts of cloves, 3 parts of white cardamom, 3 parts of coriander leaves, 3 parts of thyme, 4 parts of cumin, 5 parts of cumin, and 0.08 parts of allicin , 6 parts of mint, 6 parts of Huoxiang.

[0035] The preparation process of the special spices for the hot pot bottom material comprises the following steps:

[0036] (1) Take the raw materials by weight, wash, dry, disinfect and sterilize respectively, and pulverize them into particles with a diameter less than 2mm in a sterile environment;

[0037] (2) Carry out vacuum low-temperature leaching and centrifugal filtration of granular cloves, white cardamom, fragrant leaves, thyme, cumin, cumin, mint, and patchouli at least twice, and the obtained filtrate is first flocculated and precipitated for 30 minutes, and then filtered , to obtain a clear solution, the clear solution at 5.05 × 10 5 After gradient membrane separation, gra...

Embodiment 3

[0040] A special spice for hot pot base, comprising the following components in parts by weight: 3 parts of Kaempferia, 3 parts of Guangmuxiang, 7 parts of Angelica dahurica, 6 parts of Xiangguo, 6 parts of Caoguo, 4 parts of Hongkou, 9 parts of cooked mung bean , 14 parts of wild mushrooms, 3 parts of lotus leaves, 3 parts of grasshoppers, 3 parts of cloves, 4 parts of white cardamom, 4 parts of fragrant leaves, 4 parts of thyme, 3 parts of cumin, 4 parts of cumin, 0.05 parts of allicin, 7 parts of mint, 8 parts of Huoxiang.

[0041] The preparation process of the special spices for the hot pot bottom material comprises the following steps:

[0042] (1) Take the raw materials by weight, wash, dry, disinfect and sterilize respectively, and pulverize them into particles with a diameter less than 2mm in a sterile environment;

[0043] (2) After mixing the granulated kaempferia, fenugreek, angelica dahurica, xiangguo, tsaoguo, red cardamom, cooked mung bean, wild fragrant fungus...

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Abstract

The invention discloses special spices for hotpot condiment. The special spices are prepared from the following components in parts by weight: 2 to 4 parts of rhizoma kaempferiae, 2 to 4 parts of costus radix, 6 to 8 parts of radix angelicae, 6 to 7 parts of ligusticum chuanxiong, 6 to 7 parts of fructus tsaoko, 3 to 4 parts of fructus galangae, 8 to 10 parts of cooked green beans, 12 to 15 parts of wild mushrooms, 3 to 4 parts of beautiful galangal fruit, 3 to 4 parts of clove flower, 3 to 4 parts of fructus amomi rotundus, 3 to 4 parts of lindera fragrans folium, 3 to 4 parts of murraya paniculata root and leaf, 3 to 4 parts of cumin, 4 to 5 parts of fructus foeniculi, 0.05 to 0.08 part of allicin, 6 to 8 parts of herba menthae, and 6 to 10 parts of agastache rugosus root. Moreover, the invention also provides a preparation process of the spices. According to the characteristics of raw materials, and by combining a constant-temperature frying and low-temperature vacuum reflux extraction process, the perfume output of the spices and the utilization rate of the spices are increased, and the prepared special spices for the hotpot condiment are fresh, delicious and tasty, are not greasy, are free from suffering from excessive internal heat and longer in storage time.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a special spice for hot pot bottom material and a preparation process thereof. Background technique [0002] Hot pot has a long history in China and is a popular way of eating. As a folk delicacy, it is popular all over the country. Hot pot can be made into various tastes according to different groups of people and different climates. Due to the vast territory of our country and the differences in climate, customs and other aspects in various places, the hot pot in our country is colorful and delicious. [0003] Hot pot ingredients mainly refer to hot pot main ingredients, base ingredients, and dipping ingredients. Among them, the hot pot bottom material is an important part of determining the taste of hot pot. The base material is a combination of various seasonings, through heating, the various characteristics of various seasonings can be fully brought out, and hot pot soup wi...

Claims

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Application Information

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IPC IPC(8): A23L27/14A23L27/00A23L33/00A23L3/3535A23L5/10A23L5/00
CPCA23L3/3535A23V2002/00A23V2250/21A23V2200/15A23V2200/16A23V2200/30A23V2200/32A23V2250/212A23V2300/14A23V2300/24
Inventor 唐肖魏广辉杜威
Owner 成都屋头餐饮管理有限公司
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