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Seasoning for spicy hot pot and making method of seasoning

The technology of seasoning and Mala Tang is applied in the field of Mala Tang seasoning and its preparation. Simple preparation method

Inactive Publication Date: 2018-04-27
定远县南德调味品加工厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this way, the various disadvantages of the traditional Malatang business model and dining methods are fully exposed: rough craftsmanship, single taste variety, poor dining environment, can only eat vegetables but not soup, etc., and Malatang ingredients are inevitably damaged during storage and use. Microbial pollution affects the quality of Malatang

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A spicy soup seasoning, its raw materials include by weight: 30 parts of salt, 25 parts of lemon leaves, 13 parts of galangal, 10 parts of bay leaves, 6 parts of aspartame, 8 parts of dipeptide, 3 parts of lactose, sesame 5 parts, 2 parts of ethyl maltol, 2 parts of fungicide.

[0018] The preparation method of the spicy hot soup seasoning comprises the following steps: taking each raw material according to the weight portion, pulverizing lemon leaves, galangal, and bay leaves respectively and passing through a 100-mesh sieve and mixing evenly, then adding dipeptide, arabic acid Spartame, lactose, sesame, salt, ethyl maltol, sterilizing agent, heat up to 40°C, grind at a constant temperature for 50 minutes, cool down to room temperature, transfer to an oven, pack in bags after drying, sterilize and seal, and get Spicy seasoning.

Embodiment 2

[0020] A kind of spicy soup seasoning, its raw material comprises by weight: 40 parts of salt, 15 parts of lemon leaves, 15 parts of galangal, 5 parts of bay leaf, 9 parts of aspartame, 5 parts of dipeptide, 6 parts of lactose, sesame 3 parts, 4 parts of ethyl maltol, 1 part of fungicide;

[0021] Wherein, the dipeptide is Trp-Val.

[0022] The preparation method of the spicy soup seasoning comprises the following steps: taking each raw material according to the weight portion, pulverizing lemon leaves, galangal, and bay leaves respectively and passing through a 200-mesh sieve and mixing evenly, then adding dipeptide, arabic acid Spartame, lactose, sesame, salt, ethyl maltol, sterilizing agent, heat up to 30°C, grind at constant temperature for 70 minutes, cool down to room temperature, transfer to an oven, pack in bags after drying, sterilize and seal, ready to use Spicy seasoning.

Embodiment 3

[0024] A spicy soup seasoning, its raw materials include by weight: 35 parts of salt, 20 parts of lemon leaves, 14 parts of galangal, 7 parts of bay leaf, 7 parts of aspartame, 6 parts of dipeptide, 4 parts of lactose, sesame 4 parts, 3 parts of ethyl maltol, 1.5 parts of fungicide;

[0025] Wherein, the dipeptide is selected from Trp-Tyr;

[0026] Bactericides include mung bean powder, hibiscus leaf powder, fish oil, cinnamon powder, dandelion flower hydrosol;

[0027] The preparation method of the spicy hot sauce seasoning comprises the following steps: taking each raw material according to the weight portion, pulverizing lemon leaves, galangal, and bay leaves respectively and passing through a 150-mesh sieve and mixing evenly, then adding dipeptide, arabic acid Spartame, lactose, sesame, salt, ethyl maltol, antiseptic, heat up to 35°C, grind at constant temperature for 60 minutes, cool down to room temperature, transfer to an oven, pack in bags after drying, sterilize and ...

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PUM

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Abstract

The invention discloses seasoning for a spicy hot pot. The seasoning comprises the following raw materials in parts by weight: 30-40 parts of salt, 15-25 parts of lemonlike citrus leaves, 13-15 partsof galanga, 5-10 parts of bay leaves, 6-9 parts of aspartame, 5-8 parts of dipeptide, 3-6 parts of lactose, 3-5 parts of sesame seeds, 2-4 parts of ethyl maltol and 1-2 parts of a bacteria remover. The invention further discloses a making method of the seasoning for a spicy hot pot. The seasoning is delicious in mouth feel, and the making method is simple; and the bacteria remover is added, so that microorganisms contained in the spicy hot pot can be eliminated, and the quality of the spicy hot pot can be improved.

Description

technical field [0001] The invention relates to the field of seasoning and processing thereof, in particular to a spicy hot soup seasoning and a preparation method thereof. Background technique [0002] Malatang is a traditional snack that originated in Sichuan and Chongqing, and spicy hot pot is also improved by absorbing the advantages of Malatang. It is the most distinctive and most representative "Sichuan flavor" diet in the Sichuan-Chongqing region. [0003] However, with the development of society and the improvement of living standards, people's demand for health, fashion, and quality of life has become stronger and stronger. People are no longer as simple as eating enough and eating well, but paying more attention to food. health and wellness effects. In this way, the various disadvantages of the traditional Malatang business model and dining methods are fully exposed: rough craftsmanship, single taste variety, poor dining environment, can only eat vegetables but n...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L27/00A23L33/00A23L5/20
CPCA23L5/20A23L27/00A23L27/10A23L33/00A23V2002/00A23V2200/30
Inventor 王琦
Owner 定远县南德调味品加工厂
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