Hotpot condiment and preparation method thereof

A hot pot bottom material and raw material technology, which is applied in the field of food seasoning, can solve the problem that the taste of the hot pot bottom material in fragrant soup is not strong enough, and achieve the effect of moderate taste, low oil content and good flavor

Inactive Publication Date: 2018-04-06
内蒙古草原红太阳食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The flavor of the soup hot pot base is not strong enough

Method used

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  • Hotpot condiment and preparation method thereof
  • Hotpot condiment and preparation method thereof
  • Hotpot condiment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] The preparation of embodiment 1 fragrant soup chafing dish bottom material

[0059] 1. Ingredients 1

[0060] 3kg of salad oil, 3kg of Pixian bean paste, 3kg of rock sugar, 3kg of cumin, 3kg of star anise, 3kg of nutmeg, 3kg of cinnamon, 3kg of tangerine peel, 3kg of Angelica dahurica, 6kg of edible salt, 6kg of white sugar, 12kg of water, chicken essence, monosodium glutamate, flavor Nucleotide disodium, citric acid, disodium succinate material 12kg, potassium sorbate material 12kg, the weight ratio of described chicken essence, monosodium glutamate, taste nucleotide disodium, citric acid, disodium succinate is 1: 0.8:0.4:0.3:0.1.

[0061] Preparation:

[0062] (1) Inspection tools

[0063] All tools and utensils in contact with materials are required to have no water stains, no oil stains, and no material residues.

[0064] (2) Fried

[0065] Add 3kg of salad oil into the natural gas frying pan, and the oil temperature rises to 120°C;

[0066] Add 3kg of Pixian...

Embodiment 2

[0086] The preparation of embodiment 2 spicy soup chafing dish bottom material

[0087] 1. Ingredients 1

[0088] 3kg salad oil, 3kg Pixian bean paste, 3kg rock sugar, 3kg pepper, 3kg cumin, 3kg star anise, 3kg nutmeg, 3kg garlic, 3kg ginger, 3kg Angelica dahurica, 3kg grass fruit, 9kg water, 4.5kg edible salt, white sugar 4.5kg, chicken essence seasoning, monosodium glutamate, taste nucleotide disodium, citric acid, disodium succinate material 9kg, the chicken essence, monosodium glutamate, taste nucleotide disodium, citric acid, succinate disodium The weight ratio is 1:0.8:0.4:0.3:0.1.

[0089] Preparation:

[0090] (1) Inspection tools

[0091] All tools and utensils in contact with materials are required to have no water stains, no oil stains, and no material residues.

[0092] (2) Fried

[0093] According to the ingredient list, add 3kg of salad oil into the natural gas frying pan, and the oil temperature rises to 120°C;

[0094] Add 3kg of Pixian bean paste, unti...

Embodiment 3

[0114] Embodiment 3 sensory evaluation of chafing dish bottom material

[0115] Grading:

[0116] In the comprehensive sensory evaluation, 10 professionally trained evaluators were selected, and the tissue morphology (S 1 ), muddy soup (S 2 ), color (S 3 ), fragrance (S 4 ), Taste (S 5 ) rating. Then according to the different weights of each factor, the results will be calculated, summarized and averaged by a special person.

[0117] Table 1 Scoring criteria for sensory evaluation of hot pot bottom material

[0118]

[0119]

[0120] Experimental results: See Table 2 below. From the results in Table 2, it can be seen that the fragrant soup hot pot base and the spicy soup hot pot base have moderate taste and good flavor, and are suitable for public tastes.

[0121] Table 2 Sensory evaluation results of hot pot bottom material

[0122] ingredients

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Abstract

The invention provides a hotpot condiment and a preparation method thereof. The hotpot condiment contains pure vegetable oil and has aromatic flavor and moderate mouthfeel. The hotpot condiment comprises the following raw materials in parts by weight: 2-6 parts of salad oil, 2-6 parts of Pixian bean paste, 2-6 parts of crystal sugar, 15-30 parts of spices, 3-9 parts of edible salt, 3-9 parts of white granulated sugar, 6-20 parts of flavorings and 6-20 parts of water, wherein the spices are one or more of cumin, aniseed, nutmeg, angelica dahurica, tsaoko amomum fruits, cassia bark and dried orange peel, and the flavorings are one or more of chicken essence, monosodium glutamate, disodium 5'-ribonucleotide, citric acid and disodium succinate.

Description

1. Technical field [0001] The invention belongs to the technical field of food seasoning, and relates to a hot pot base material and a preparation method thereof. 2. Background technology [0002] Our country's hot pot is colorful, with a hundred pots and a thousand flavors. Sichuan's spicy hot pot is spicy and mellow; Guangdong's seafood hot pot and calcium bone hot pot are delicious but not greasy; Beijing's mutton hot pot has a unique flavor and whets the appetite. Today's hot pot is mainly divided into two schools, the northern school is represented by the mutton in the northeast, and the southern school is represented by the spicy hot pot in Sichuan and Chongqing. Traditional hot pot dishes in Sichuan and Chongqing are diverse and uniquely seasoned. On the basis of traditional spicy hot pot, according to the different eating habits of each region, it has developed fragrant soup hot pot, mandarin duck hot pot, fat beef hot pot, fish head hot pot, and old duck soup hot p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/115
CPCA23L27/00A23L27/10A23L33/115A23V2002/00A23V2250/18
Inventor 马丽娅纪晓梅杨瑞香
Owner 内蒙古草原红太阳食品股份有限公司
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