Hotpot condiment containing medium chain triglyceride and preparation method thereof

A medium-chain triglyceride and hot pot bottom material technology, which is applied in the field of food processing, can solve the problems of hot pot taste and flavor deterioration, consumer disgust, etc., and achieve the effect of maintaining a healthy weight, excellent sensory quality, and high preference

Inactive Publication Date: 2019-04-19
YIHAI (SHANGHAI) FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Blindly reducing the fat content in the hot pot base will inevitably lead to deterioration of the taste and flavor of the hot pot, and even make consumers feel disgusted

Method used

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  • Hotpot condiment containing medium chain triglyceride and preparation method thereof
  • Hotpot condiment containing medium chain triglyceride and preparation method thereof
  • Hotpot condiment containing medium chain triglyceride and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] This embodiment provides a kind of chafing dish bottom material, such as figure 1 Shown, its preparation method is as follows:

[0035] (1) mixing medium-chain triglycerides with soybean oil to obtain compound oil; wherein, the mass ratio of MCT to soybean oil is 3:7;

[0036] (2) Add other materials including spices and watercress to the compound oil obtained in step (1), make the oil account for 70% of the total mass of the hot pot bottom material, and fry it to obtain the hot pot bottom material .

Embodiment 2

[0038] This embodiment provides a kind of chafing dish bottom material, such as figure 1 Shown, its preparation method is as follows:

[0039] (1) mixing medium-chain triglycerides with peanut oil and soybean oil to obtain a compound oil; wherein, the mass ratio of MCT to peanut oil and soybean oil is 2:2:3;

[0040] (2) Add other materials including spices and watercress to the compound oil obtained in step (1), wherein the oil content accounts for 35% of the total mass of the hot pot bottom material, and fry to obtain the hot pot bottom material.

Embodiment 3

[0042] This embodiment provides a kind of chafing dish bottom material, such as figure 2 Shown, its preparation method is as follows:

[0043] (1) mixing medium-chain triglycerides with tallow to obtain a compound oil; wherein, the mass ratio of MCT to tallow is 3:7;

[0044] (2) adding capsaicin to the compound oil obtained in step (1);

[0045] The concentration of the capsaicin is 0.003g / g oil, and the oil is the sum of MCT and tallow;

[0046] (3) Add other materials including spices and watercress, so that the fat accounts for 50% of the total mass of the hot pot bottom material, and fry it to obtain the hot pot bottom material.

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Abstract

The invention discloses hotpot condiment containing medium chain triglyceride and a preparation method thereof. The hotpot condiment contains medium chain triglyceride (MCT) and/or capsaicin. When thehotpot condiment is prepared, firstly, the medium chain triglyceride and other oil and fat are mixed, so that compound oil and fat are obtained; then, other materials including spice and bean sauce are added into the compound oil and fat to be fried, and therefore the hotpot condiment is obtained; or, MCT is added into existing hotpot condiment, so that the hotpot condiment containing MCT is obtained. The hotpot condiment has the health-care functions of increasing the proportion of intestinal tract effective microbial communities, reducing accumulation of body fat, and keeping a healthy bodyweight.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a medium-chain triglyceride-containing hot pot bottom material and a preparation method thereof. Background technique [0002] As a traditional way of eating, hot pot is favored by more and more consumers. With the development of the industry, hot pot culture, as a traditional Chinese culture, is booming in China, and the development of hot pot is inseparable from the development of hot pot bottom materials. Certain formula, carry out the novel seasoning product of industrial scale production. It has the characteristics of many flavor components and complex taste, and is a special seasoning with strong pertinence. At present, the Sichuan-Chongqing spicy seasoning in Southwest China is the most popular base material for hot pot. It is a mixed seasoning made by frying or boiling vegetable oil or animal oil (mainly butter), chili, etc. as raw materials. [0003] The fat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
CPCA23L27/00A23L27/10A23V2002/00A23V2250/1944
Inventor 周宁陈冲李林华永兵张伟博王鹏杰任发政张娜娜
Owner YIHAI (SHANGHAI) FOOD CO LTD
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