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Griddle cooking sauce as well as production method and application thereof

A production method and a technology for dry pot sauce, which are applied in the field of food processing, can solve problems such as poor taste, and achieve the effects of fast production speed, avoiding staleness, and avoiding product instability.

Inactive Publication Date: 2017-12-26
四川丁点儿食品开发股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Simultaneously, some industrialized dry pot seasonings that exist on the market also have the drawback of poor mouthfeel.

Method used

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  • Griddle cooking sauce as well as production method and application thereof
  • Griddle cooking sauce as well as production method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] The rapeseed oil of 140 parts by weight is heated to 215 ℃ in the boiling oil pot, then is transferred to the full-automatic numerical control frying sauce pot by metering pump. Adjust the firepower of the fully automatic CNC frying sauce pot to medium heat and adjust the parameters on the control panel, add 80 parts by weight of Pixian Douban until the controller prompts to add raw materials, add fresh ingredients, 15 parts by weight of fermented soy beans and peppers, and continue frying Until the controller prompts to add raw materials again, add spices other than chili and continue frying until the controller prompts to add raw materials again, then add the first seasoning and fry until the controller prompts to turn off the fire.

[0063] Add the second seasoning, 1 weight part of taste nucleotide disodium, 10 weight parts of meat extract, 2 weight parts of food essence and 0.5 weight part of capsanthin to the above-mentioned fried mixture, stir After uniformity, i...

Embodiment 2

[0066] 130 parts by weight of rapeseed oil was heated to 220° C. in a cooking oil pan, and then transferred to a full-automatic numerical control frying sauce pan through a metering pump. Adjust the firepower of the fully automatic CNC frying sauce pot to medium heat and adjust the parameters of the control panel, add 75 parts by weight of Pixian Douban until the controller prompts to add raw materials, add fresh ingredients, 13 parts by weight of fermented soybeans and peppers and continue to fry until The controller prompts to add raw materials again. At this time, add spices other than chili and continue frying until the controller prompts to add raw materials again. At this time, add the first seasoning and fry until the controller prompts to turn off the fire.

[0067] Add the second seasoning, 1 weight part of taste nucleotide disodium, 9 weight parts of meat extract, 2 weight parts of food essence and 0.5 weight part of capsicum red in the above-mentioned mixture after f...

Embodiment 3

[0070] The rapeseed oil of 150 parts by weight is heated to 215 ℃ in the boiling oil pot, then is transferred to the full-automatic digital control frying sauce pot by metering pump. Adjust the firepower of the fully automatic CNC frying sauce pot to medium heat and adjust the parameters on the control panel, add 90 parts by weight of Pixian Douban until the controller prompts to add raw materials, add fresh ingredients, 16 parts by weight of fermented soy beans and peppers, and continue frying Until the controller prompts to add raw materials again, add spices other than chili and continue frying until the controller prompts to add raw materials again, then add the first seasoning and fry until the controller prompts to turn off the fire.

[0071] Add the second seasoning, 1.3 parts by weight of taste nucleotide disodium, 13 parts by weight of meat extract, 2.5 parts by weight of food essence and 0.6 parts by weight of capsicum red in the above-mentioned mixture after frying, ...

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PUM

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Abstract

The invention relates to griddle cooking sauce as well as a production method and an application thereof and relates to the field of food processing. The griddle cooking sauce is produced from main materials, fresh materials, first seasonings, spices and second seasonings through mixing and processing. The main materials comprise unsaturated fat oil, thick broad-bean sauce and fermented soybeans; the fresh materials comprise fresh ginger, garlic and onion; the spices comprise chili, Chinese prickly ash, cumin, fennel, star anise, cassia bark, rhizoma kaempferiae, semen myristicae, fructus piperis alba and flos caryophylli; the first seasonings comprise cooking wine and baijiu; the second seasonings comprise edible salt, monosodium glutamate, sugar and zanthoxylum oil. The griddle cooking sauce is spicy, fresh and fragrant and has unique flavor and better taste. The main materials, the fresh materials, the spices and the first seasonings are mixed in ratio in automatic stir-frying equipment, the stir-fried materials are mixed with the second seasonings, the method is quick, simple, safe and sanitary, the process is easy to control, and the product is stable. The griddle cooking sauce is applied to catering food, is convenient and quick and can greatly improve the tastes of the catering food.

Description

technical field [0001] The invention relates to the field of food processing, and in particular to a dry pot sauce and its preparation method and application. Background technique [0002] Dry pot, one of the cooking methods of Sichuan cuisine, belongs to northern Sichuan cuisine. Dry pot ribs, dry pot beef, etc. are deeply loved by consumers. [0003] However, at present, the frying griddle dishes in catering are made by the cooks themselves frying the griddle sauce seasoning, and frying the griddle sauce seasoning in the kitchen cannot achieve the same taste of each batch, because there are differences in the quality of each batch of raw materials for frying. The corresponding inspectors and quality control personnel also commented and felt that adding raw materials and controlling the heat during frying could not achieve standardization of taste. Families want to eat dry pot, and they will be daunted by the large amount of raw materials needed to fry the seasoning. Sim...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 任康
Owner 四川丁点儿食品开发股份有限公司