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Preparation method of prepackaged hot pot dipping sauce

A pre-packaged, hot pot technology is applied in the directions of oil-containing food ingredients, food ingredients as taste modifiers, food ingredients as odor modifiers, etc. Effect

Inactive Publication Date: 2018-10-12
成都市恒业生态农产品电子商务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem solved by the present invention is to provide a method for preparing a prepackaged dipping sauce for hot pot, which solves the problem in the prior art that the dipping sauce is newly prepared before use and has different tastes

Method used

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Examples

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Effect test

preparation example Construction

[0033] The preparation of described sauce package comprises the following steps:

[0034] Step 1. Prepare the raw materials. The raw materials of the sauce package include the following components in parts by weight: 3-7 parts of garlic, 0.1-1 part of matsutake, 1-3 parts of boletus, 1-3 parts of shiitake mushroom, 1-3 parts of soybean drum 3 parts, 1-5 parts of peanut, 0.1-1 part of lemon juice, 1-4 parts of ginger, 1-5 parts of soybean, 0.1-1 part of green onion, 10-15 parts of sesame oil;

[0035] Step 2. Make the garlic into mashed garlic, cut the onion into small pieces, and set aside;

[0036] Step 3. Cut matsutake, boletus, shiitake mushroom, bean drum, and ginger into small pieces respectively to obtain matsutake granules, boletus granules, shiitake mushroom granules and ginger granules, and set aside;

[0037] Step 4. Pulverize soybeans to obtain soybean powder, which is set aside;

[0038] Step 5. Heat the sesame oil, add matsutake granules, porcini granules, shiit...

Embodiment 1

[0052] This embodiment provides the preparation method of the prepackaged hot pot dipping material of the present invention, the hot pot dipping material includes a sauce bag and an oil bag, and the mass ratio of the sauce bag and the oil bag is 1:1;

[0053] The preparation of described sauce package comprises the following steps:

[0054] Step 1. Prepare the raw materials. The raw materials of the sauce package include the following components in parts by weight: 3 parts of garlic, 0.1 part of matsutake, 3 parts of boletus, 1 part of shiitake mushroom, 1 part of bean drum, 5 parts of peanut, and 1 part of lemon juice 1 part of ginger, 5 parts of soybean, 0.1 part of green onion, 10 parts of sesame oil;

[0055] Step 2. Make the garlic into mashed garlic, cut the onion into small pieces, and set aside;

[0056] Step 3. Cut matsutake, boletus, shiitake mushroom, bean drum, and ginger into small pieces respectively to obtain matsutake granules, boletus granules, shiitake mushr...

Embodiment 2

[0063]This embodiment provides the preparation method of the prepackaged hot pot dipping material of the present invention, the hot pot dipping material includes a sauce bag and an oil bag, and the mass ratio of the sauce bag and the oil bag is 1:3;

[0064] The preparation of described sauce package comprises the following steps:

[0065] Step 1. Prepare the raw materials. The raw materials of the sauce package include the following components in parts by weight: 7 parts of garlic, 1 part of matsutake, 1 part of boletus, 3 parts of shiitake mushrooms, 3 parts of soybean drums, 1 part of peanuts, and 0.1 parts of lemon juice 4 parts of ginger, 1 part of soybean, 1 part of green onion, 15 parts of sesame oil;

[0066] Step 2. Make the garlic into mashed garlic, cut the onion into small pieces, and set aside;

[0067] Step 3. Cut matsutake, boletus, shiitake mushroom, bean drum, and ginger into small pieces respectively to obtain matsutake granules, boletus granules, shiitake m...

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Abstract

The present invention discloses a preparation method of a prepackaged hot pot dipping sauce and solves problems that the dipping sauce used in the prior art is newly prepared when needed, and not thesame in mouthfeel. The hot pot dipping sauce comprises a sauce material package and an oil package. A preparation method of the sauce material package is as follows: raw materials are prepared; garlicis prepared into mashed garlic and scallion is cut into small segments for standby application; tricholoma matsutake, bolete, shiitake mushrooms, fermented soybeans and fresh gingers are separately cut into small particles to obtain tricholoma matsutake particles, bolete particles, shiitake mushroom particles and fresh ginger particles for standby applications; soybeans are crushed to obtain soybean powder for standby application; sesame oil is heated; the tricholoma matsutake particles, bolete particles, shiitake mushroom particles and fresh ginger particles are added to be stir-fried to befragrant; the mashed garlic and scallion segments are added; the materials are stir-fried; heat is turned off; the soybean powder is added; stir-frying is performed with the remaining heat; the stir-fried materials are naturally cooled; the naturally cooled materials are packaged to obtain the sauce material package; and a preparation method of the oil package is as follows: raw materials are prepared; sesame oil, olive oil and lemon oil are evenly mixed; and the materials are packaged to obtain the oil package. The method is simple and scientific, and simple and convenient in operations. Theprepared prepackaged hot pot dipping sauce is delicious, tasty and rich in nutrients.

Description

technical field [0001] The invention belongs to the technical field of food manufacturing, and in particular relates to a method for preparing a prepackaged hot pot dipping material. Background technique [0002] Hot pot is a very popular food. The hot pot tastes strong and spicy, after picking up the ingredients from the pot [0003] It is a common way to eat hot pot after dipping in the dipping sauce. This not only reduces the temperature of the hot ingredients and avoids scalding the mouth, but also gives the ingredients a different flavor and nutrition. Dipping sauce dishes are now an indispensable part of eating hot pot. Common dipping sauces include sesame oil dish, garlic dish, pepper oil dish, red oil dish, chili sauce dish, Chuan Qi dipping dish, sauce dish, leek flower dish, etc. Most of these flavored dishes require diners to make new ones before use. While it is inconvenient to use, the dipping sauces prepared by each diner have different tastes, and it is dif...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/12
CPCA23V2002/00A23L27/10A23L27/13A23V2200/14A23V2200/15A23V2250/18
Inventor 杨勤朱琳
Owner 成都市恒业生态农产品电子商务有限公司
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