Low-salt hot pot seasoning and preparation process thereof
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A technology of hot pot base material and preparation process, which can be used in food science, food ingredients as taste improver and other directions, and can solve problems such as damage to physical health
Inactive Publication Date: 2019-02-15
CHONGQING DEZHUANG AGRI PROD DEV CO LTD
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Problems solved by technology
[0004] Aiming at the above-mentioned problems in the prior art, the present invention proposes a low-salt hot pot bottom material and its preparation process, which solves the problem that the salt content of the hot pot bottom material in the market is too high, meets people's demand for delicious food, and affects people's health. Technical issues such as damage
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Embodiment 1
[0022] A low-salt hot pot bottom material, characterized in that: in parts by mass, it includes 60 parts of edible butter, 6 parts of pepper, 6 parts of ginger, 4.6 parts of food essence, 3.5 parts of garlic, 2.9 parts of bean paste, and 3.0 parts of chicken essence seasoning 3.0 parts of tempeh, 0.22 parts of three Nye, 0.33 parts of fragrant fruit, 0.088 parts of fragrant leaves, 0.44 parts of amomum, 0.308 parts of star anise, 0.154 parts of licorice, 0.33 parts of cumin, 0.33 parts of cinnamon, and 0 parts of red pepper.
Embodiment 2
[0024] A low-salt hot pot bottom material, comprising 62 parts of edible butter, 7 parts of pepper, 7 parts of ginger, 4.7 parts of edible essence, 3.8 parts of garlic, 3.0 parts of bean paste, 3.1 parts of chicken essence seasoning, 3.1 parts of fermented soya bean by mass parts 0.24 parts of three Nye, 0.36 parts of fragrant fruit, 0.096 parts of fragrant leaves, 0.48 parts of amomum, 0.336 parts of star anise, 0.168 parts of licorice, 0.36 parts of cumin, 0.36 parts of cinnamon, and 0.02 parts of red pepper.
Embodiment 3
[0026] A low-salt hot pot bottom material, comprising 63 parts of edible butter, 8 parts of pepper, 8 parts of ginger, 4.8 parts of food essence, 4.0 parts of garlic, 3.2 parts of bean paste, 3.2 parts of chicken essence seasoning, 3.15 parts of fermented soya bean by mass parts 0.26 parts of three Nye, 0.39 parts of fragrant fruit, 0.104 parts of fragrant leaves, 0.52 parts of amomum, 0.364 parts of star anise, 0.182 parts of licorice, 0.39 parts of cumin, 0.39 parts of cinnamon, and 0.05 parts of red pepper.
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Abstract
The invention discloses a low-salt hot pot seasoning and a preparation process thereof. The low-salt hot pot seasoning includes the following raw materials in parts by mass: 60-66 parts of edible beeftallow, 6-10 parts of chilies, 6-10 parts of ginger, 4.6-5.0 parts of edible essence, 3.5-4.5 parts of garlic, 2.9-3.5 parts of thick broad-bean sauce, 3.0-3.4 parts of chicken essence seasonings, 3.0-3.3 parts of fermented soya beans, 2.2-3.0 parts of spices and 0-0.1 part of capsanthin. The preparation process is as follows: cooking the chilies into chili paste, and crushing dried chilies, ginger and garlic; then heating the edible beef tallow to a temperature of 110-130 DEG C, adding the thick broad-bean sauce and the chili paste, stir-frying the mixture, adding the dried chilies, the fermented soya beans, the crushed gingers and the crushed garlic when bubbles and vapors appear in the pot, further stir-frying the mixture, adding the spices and the chicken essence seasonings after thebubbles and vapors appear again, evenly stirring the mixture, turning off the heat, and then adding the edible essence and the capsanthin, carrying out filling and cooling-forming after the hot pot seasoning is removed from the pot. The invention solves the problem that hot pot seasonings in the present market are excessive in salt contents, in order to prevent people from being physically damageddue to excessive salt intake in the process of eating hot pot-boiled food.
Description
technical field [0001] The invention relates to the technical field of food, in particular to a low-salt hot pot base material and a preparation process thereof. Background technique [0002] The World Health Organization recommends that a normal adult's daily intake of sodium salt should be controlled at about 6g. The per capita intake of sodium salt exceeds the World Health Organization standard. Excessive intake of sodium salt will not only increase the activity of amylase in the human body, but also easily cause bronchial asthma, increase the incidence of gastritis and gastric cancer, and easily cause osteoporosis. Exacerbates diabetes and increases the chances of developing high blood pressure. [0003] Hot pot is a favorite food of the public, but now hot pot bases are relatively heavy taste. Through sampling survey, it is found that the salt content of hot pot bases on the market is 6-11%. Therefore, people eat food cooked with current hot pot bases It will cause pe...
Claims
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Application Information
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