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Low-volatilization hotpot condiment and preparing method thereof

A hot pot base material and low volatilization technology, which is applied in the field of food processing, can solve the problems of large power consumption, high cost, and increased business operation cost, and achieve the effects of simple treatment method, low cost and increased operating cost.

Inactive Publication Date: 2019-01-04
YIHAI (SHANGHAI) FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the physical deodorization method used is mainly to discharge the water vapor sol carrying volatile substances to the outside through the air exchange device when consumers enjoy hot pot, so as to achieve the purpose of reducing odor, but the main problem of this method is In the process of air exchange, a large amount of electric energy is consumed, which will directly lead to the increase of business operating costs
The use of deodorant can seal and remove the smell of hot pot seasoning on clothes very well, but the removal of flavor is not thorough, it can only achieve the effect of reducing, and it cannot completely eliminate the smell caused by hot pot, and the cost is high

Method used

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  • Low-volatilization hotpot condiment and preparing method thereof
  • Low-volatilization hotpot condiment and preparing method thereof
  • Low-volatilization hotpot condiment and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The effect of different water-oil ratios on the removal rate of flavor substances in hot pot bottom material was investigated.

[0029] Heat the ordinary hot pot base material until the temperature reaches 90°C, then add clear water to the ordinary hot pot base material according to the mass ratio of water: ordinary hot pot base material is 1:2, 1:3, 1:4, continue heating, when the temperature When the temperature reaches 120°C, the heating is stopped, and the low-volatile hot pot bottom material is obtained. Through GC-MS analysis, the analysis and comparison of the low-volatile hot pot base materials treated with different proportions of water were carried out. Such as figure 1 As shown, under the same conditions, the removal rate of the total flavor substances in the clear oil bottom material increases with the increase of water, and can reach more than 50%. Such as figure 2 As shown, the removal rate of various substances also increased with the increase of wate...

Embodiment 2

[0031] To investigate the effects of different water-oil ratios or edible alcohol aqueous solution: oil ratios on the sensory quality of hot pot bottom ingredients.

[0032] Prepare the low-volatile chafing dish bottom material according to the method substantially the same as Example 1, the difference is that water: the mass ratio of common chafing dish bottom material (water-oil ratio) is respectively 1: 2, 1: 3, 1: 4;

[0033] Or prepare the low-volatile chafing dish bottom material according to the method substantially the same as Example 1, the difference is that water is replaced by an aqueous edible alcohol solution, and the mass percentages of the aqueous edible alcohol solution are 10%, 20%, respectively, and the aqueous edible alcohol solution : The mass ratio of common chafing dish bottom material is 1: 3.

[0034] The sensory evaluation results are as follows:

[0035]

[0036] Note: (1) Treatment conditions: Add water or edible alcohol aqueous solution when th...

Embodiment 3

[0044] The effect of different proportions of water vapor on the removal rate of flavor substances in hot pot bottom material was investigated.

[0045] Prepare the low-volatile hot pot bottom material in the same manner as in Example 1, the difference being that the mass ratios of water vapor: common hot pot bottom material (the ratio of water vapor to oil) are 1:2, 1:3, and 1, respectively. : 4. Through GC-MS analysis, the analysis and comparison of the hot pot bottom material with different proportions of water vapor, and then processed by cooking, such as Figure 7 As shown, under the same conditions, the total removal rate of flavor substances in the clear oil bottom material increases with the increase of the quality of water vapor, and can reach more than 50%. Such as Figure 8 As shown, the removal rate of various substances also increases with the increase of water vapor mass. The removal rate of linalool increased from 30.3% to 60.5%, the removal rate of anethole ...

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Abstract

The invention provides a low-volatilization hotpot condiment and a preparing method thereof. The method includes the following steps that (1) a common hotpot condiment is heated to 70 DEG C to 100 DEGC; (2) water or an edible alcohol aqueous solution or vapor is added, and heating continues; (3) heating is stopped when the temperature is 110 DEG C to 130 DEG C, and the low-volatilization hotpot condiment is obtained. The preparing method is a method for lowering the 'hotpot flavor' from the source; the fresh water or the edible alcohol aqueous solution or the vapor in different ratios is added into the common hotpot condiment, the mixture is boiled through stewing, vapor sol of the vapor is formed in the process, a part of flavor substances in the hotpot condiment is taken away by the vapor sol, and therefore the bad flavor adsorbed to the body of a consumer after the hotpot condiment is stewed is reduced; compared with an existing physical flavor removing method and a flavor removingagent method, according to the preparing method, processing is simple, the cost is low, and the operating cost of merchants is basically not increased.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a low-volatile hot pot base material and a preparation method thereof. Background technique [0002] Hot pot is a traditional delicacy in my country, which has a profound history and culture, and is deeply loved by consumers for its unique flavor. But such a popular way of eating also has its own defects. The smell of hot pot oil and smoke left after enjoying hot pot will adhere to clothes and hair, causing great troubles to consumers. To a certain extent Hinder the development of the chafing dish industry, so how to minimize the bad flavor that the chafing dish bottom material is adsorbed on consumers after cooking is a technical problem that needs to be solved urgently. [0003] At present, the methods of removing "hot pot smell" include physical deodorization methods and deodorants. Among them, the physical deodorization method used is mainly to discharge the water...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L5/20
CPCA23V2002/00A23L5/21A23L5/23A23L27/00A23V2250/082A23V2250/154
Inventor 周宁陈冲李林华永兵张伟博任发政
Owner YIHAI (SHANGHAI) FOOD CO LTD
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