Hot pot seasoning containing antibacterial peptide and preparation method thereof

A technology of hot pot bottom material and antibacterial peptide, which is applied in the field of hot pot bottom material

Active Publication Date: 2018-01-26
宁夏红山河食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] So far, there are no literatures or reports on adding antimicrobial peptides to replace food preservatives in hot pot bottoms

Method used

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  • Hot pot seasoning containing antibacterial peptide and preparation method thereof
  • Hot pot seasoning containing antibacterial peptide and preparation method thereof
  • Hot pot seasoning containing antibacterial peptide and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] A hot pot base material containing antimicrobial peptides, mainly prepared from the following raw materials in parts by weight:

[0068] 35 parts of butter, 25 parts of bean paste, 10 parts of tempeh, 8 parts of rapeseed oil, 6 parts of Chaotian pepper, 6 parts of ginger, 6 parts of compound antibacterial peptide, 5 parts of seasoning sauce, 5 parts of sugar, 4 parts of peppercorns, salt 4 parts, 2 parts of garlic, 2 parts of monosodium glutamate, 0.4 parts of spices, 0.3 parts of compound enzyme, 0.3 parts of I+G, 0.08 parts of scallops;

[0069] The butter is crude butter extracted from cows slaughtered in accordance with halal slaughter standards, and is refined into butter meeting the requirements of the food industry through hydration, alkali refining, decolorization, deodorization and other treatments.

[0070] The preparation method of the composite antimicrobial peptide comprises the steps of:

[0071] 1) Preparation of compound fermentation seed liquid: Inocul...

Embodiment 2

[0093] A hot pot base material containing antimicrobial peptides, mainly prepared from the following raw materials in parts by weight:

[0094] 33 parts of butter, 22 parts of bean paste, 9 parts of tempeh, 7 parts of rapeseed oil, 5 parts of Chaotian pepper, 5 parts of ginger, 5 parts of compound antibacterial peptide, 4 parts of seasoning sauce, 4 parts of sugar, 3.5 parts of peppercorns, salt 3.5 parts, 1.5 parts of garlic, 1.5 parts of monosodium glutamate, 0.35 parts of spices, 0.25 parts of compound enzyme, 0.25 parts of I+G, 0.07 parts of scallops;

[0095] The butter is crude butter extracted from cows slaughtered in accordance with halal slaughter standards, and is refined into butter meeting the requirements of the food industry through hydration, alkali refining, decolorization, deodorization and other treatments.

[0096] The preparation method of the composite antimicrobial peptide comprises the steps of:

[0097] 1) Preparation of compound fermentation seed liqu...

Embodiment 3

[0119] A hot pot base material containing antimicrobial peptides, mainly prepared from the following raw materials in parts by weight:

[0120] 37 parts of butter, 28 parts of bean paste, 11 parts of tempeh, 9 parts of rapeseed oil, 7 parts of Chaotian pepper, 7 parts of ginger, 7 parts of compound antibacterial peptide, 6 parts of seasoning sauce, 6 parts of sugar, 4.5 parts of peppercorns, salt 4.5 parts, 2.5 parts of garlic, 2.5 parts of monosodium glutamate, 0.45 parts of spices, 0.35 parts of compound enzymes, 0.35 parts of I+G, 0.09 parts of scallops;

[0121] The butter is crude butter extracted from cows slaughtered in accordance with halal slaughter standards, and is refined into butter meeting the requirements of the food industry through hydration, alkali refining, decolorization, deodorization and other treatments.

[0122]The preparation method of the composite antimicrobial peptide comprises the steps of:

[0123] 1) Preparation of compound fermentation seed liq...

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PUM

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Abstract

The invention discloses a hot pot seasoning containing an antibacterial peptide; no preservatives are added, spicy fragrance is strong, spicy flavor is soft, no raw spicy flavor exists, especially with scientific compounding of a composite antibacterial peptide, conventional food preservatives are completely replaced, the composite antibacterial peptide not only contains bacteria antibacterial peptides and capsicum antimicrobial peptides, but also has a natural chili pepper fragrance and soft spicy flavor, and is quite suitable for addition of the hot pot seasoning; with scientific compoundingof a seasoning sauce, the taste and flavor of the hot pot are enhanced; the functional properties such as the antioxidant, antibacterial and pharmacological properties of the hot pot seasoning are enhanced, and comprehensive flavor substances of food materials in a roast-smoking state are collected, so the hot pot seasoning has a strong and attractive characteristic roast-smoked flavor, and a leading card of organic integration of the roast-smoked flavor and the hot pot seasoning are created; a hot pot soup prepared by the hot pot seasoning has the advantages of delicious taste, outstanding beef flavor, strong roast-smoked flavor, low cholesterol content and strong food safety, and a new shortcut is explored for preparation of the hot pot seasoning with functional characteristic flavor.

Description

technical field [0001] The invention relates to hot pot bottom material, in particular to a hot pot bottom material containing antibacterial peptide and a preparation method thereof. Background technique [0002] China is the hometown of hot pot. As a traditional way of eating, hot pot is favored by more and more consumers. Hot pot has the characteristics of convenient eating and rich nutrition, and can be prepared into various tastes according to different groups of people and different climates. With the development of the industry, hot pot culture is flourishing in China as a traditional Chinese culture, and the development of hot pot is inseparable from the development of hot pot bottom material, which has played a huge role in promoting the development of hot pot. [0003] The hot pot base is a new type of seasoning product produced on an industrial scale with a variety of seasonings as raw materials, with a special flavor design and a certain formula. The quality of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/18A23L27/24A23L27/26A23L27/27
Inventor 杨正苍王占河张瑞华马学云刘立方袁鹏周世平
Owner 宁夏红山河食品股份有限公司
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