Hotpot seasoning bags with seafood coconut flavor and preparation method thereof

A technology of hot pot seasoning and hot pot bottom material, which is applied in the field of hot pot seasoning packages, can solve the problems that seafood hot pot cannot meet the needs of the public, cannot meet the needs of different groups, and has a light taste, and achieve scientific and reasonable formula matching, novel taste and strong fragrance. Effect

Inactive Publication Date: 2017-08-15
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Seafood hot pot is a traditional folk delicacy in China. However, as consumers' requirements for catering have increased, especially the public's demand for hot pot tastes has become more diversified and personalized. Traditional seafood hot pot can no longer meet the needs of the public.
The convenience and popularity of hot pot dining are accepted and loved by consumers, especially the cold and dry weather in th

Method used

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  • Hotpot seasoning bags with seafood coconut flavor and preparation method thereof
  • Hotpot seasoning bags with seafood coconut flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A seafood and coconut-flavored hot pot seasoning package, which is composed of 60g of basic soup, 180g of hot pot base, and 60g of dry soup; 200g of meat, 30g of ginger, 20g of garlic, 10g of white pepper, and 10g of salt; 25g of monosodium glutamate, 10g of chicken essence, 10g of white sugar, 25g of white wine, and 10g of oyster sauce; the dry soup stock consists of the following components: 20g of dried crab legs, 30g of dried prawns and 10g of seabed coconut.

[0019] For the seafood and coconut-flavored hot pot seasoning package, the preparation method of the basic soup is as follows: after rinsing the old hen, mix all the components of the basic soup and add water, heat to 100°C and cook for 1 hour, and keep stirring;

[0020] The hot pot seasoning package of the above-mentioned seafood coconut flavor, the preparation method of the hot pot bottom material comprises the following steps:

[0021] S1. Heat the rapeseed oil to 115~125°C, add the onion, squeeze the on...

Embodiment 2

[0024] A seafood coconut-flavored hot pot seasoning package, which is composed of 60g of basic soup stock, 180g of hot pot bottom stock, and 60g of dried soup stock; 100g of meat, 15g of ginger, 10g of garlic, 5g of white pepper, and 5g of salt; the hot pot bottom material is composed of the following components: 100g of rapeseed oil, 100g of scallops, 100g of crab meat, 100g of shrimp meat, 25g of onions, 12g of salt, monosodium glutamate 12g, 5g chicken essence, 5g white sugar, 12g white wine, 12g oyster sauce; the dry soup stock consists of the following components: 10g dried crab legs, 15g dried prawns and 5g seabed coconut.

[0025] For the seafood and coconut-flavored hot pot seasoning package, the preparation method of the basic soup is as follows: after rinsing the old hen, mix all the components of the basic soup and add water, heat to 100°C and cook for 1 hour, and keep stirring;

[0026] The hot pot seasoning package of the above-mentioned seafood coconut flavor, th...

Embodiment 3

[0030] A seafood coconut-flavored hot pot seasoning package, which is composed of 60g of basic soup, 180g of hot pot base, and 60g of dry soup; 400g of meat, 60g of ginger, 40g of garlic, 20g of white pepper, and 20g of salt. 50g, 20g chicken essence, 20g white sugar, 50g white wine, 50g oyster sauce; the dry soup stock consists of the following components: 40g dried crab legs, 60g dried prawns and 20g seabed coconut.

[0031] The preparation method of described base stock comprises the following steps:

[0032] S01. Rinse the old hen with clean water for 1 hour to remove blood stains; then put coconut milk, sea coconut, prawns, crab meat, ginger, garlic, white pepper, and salt into the pot, pour 5L of water, and heat to 100 Cook for 1 hour at ℃, and keep stirring to avoid raw pot;

[0033] S02. Place the basic soup obtained in S01 in an environment of 120° C. for 5 minutes for high-temperature sterilization.

[0034] The preparation method of described chafing dish bottom ...

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Abstract

The invention relates to the field of processing food, in particular relates to hotpot seasoning bags with a seafood coconut flavor and a preparation method thereof. The hotpot seasoning bags consist of a basic soup material, a hotpot sauce material and a soup dried product, wherein the basic soup material is prepared from the following components: coconut juice, seabed coconuts, old hen meat, prawns, crab meat, gingers, garlic, white peppers and salts; the hotpot sauce material is prepared from the following components: rapeseed oil, dried scallops, the crab meat, shrimp meat, onions, the salts, gourmet powder, chicken essence, white sugar, Baijiu (Chinese alcohol) and oyster sauce; the soup dried product is prepared from the following components: dried crab legs, dried prawns and the seabed coconuts. A hotpot tastes freshly and has balanced nutrition, meets the requirement of modern people, and is safe and sanitary. Seafood and tropical coconuts are blended with the hotpot, and portable seasoning bags are prepared. The seasoning bags disclosed by the invention have the advantages that materials are strictly selected, the proportioning of a formula is scientific and reasonable, requirements on all aspects such as nutrition, tastes, and color and lustre can be met, the process is exquisite, the flavor is intense, the mouthfeel is palatable, and requirements on tastes in different areas can be met.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a hot pot seasoning package with seafood and coconut flavor. Background technique [0002] Hot pot, known as "antique soup" in ancient times, is named after the "gudong" sound when food is put into boiling water. It is an original Chinese delicacy with a long history and is a food suitable for all ages. Seafood hot pot is a traditional folk delicacy in China. However, as consumers' requirements for food and beverages increase, especially the public's requirements for hot pot tastes are more diversified and personalized, traditional seafood hot pot can no longer satisfy the public consumption. The convenience and popularity of hot pot dining are accepted and loved by consumers, especially the cold and dry weather in the northern region has given the hot pot market great potential, and the business methods of hot pot are constantly innovating. Sichuan hot pot is famous for its "numbi...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L27/10A23L19/00A23L17/40A23L13/70A23L13/50A23L5/10
Inventor 杨龙飞吴诗敏黄珍金李莹莹王晓敏李锐
Owner LINGNAN NORMAL UNIV
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