Making method of sauce fragrance type hotpot condiment

A technology of hot pot bottom material and production method, which is applied in the field of food processing, can solve the problems of cooking fumes, exhaust gas and oily wastewater, etc., and achieve the effects of solving frying temperature control, improving redness, and pure and natural fragrance

Active Publication Date: 2019-08-06
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the above technical problems, the present invention discloses a method for making sauce-flavored hot pot bottom material. The hot pot bottom material produced by the method has a prominent sauce aroma, natural umami taste, and becomes more fragrant as it cooks. It also solves the problem of frying hot pot in the hot pot industry. The problem of oily fume, waste gas and oily wastewater is difficult to deal with

Method used

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  • Making method of sauce fragrance type hotpot condiment
  • Making method of sauce fragrance type hotpot condiment

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Experimental program
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Effect test

Embodiment 1

[0034] A kind of preparation method of sauce-flavored chafing dish bottom material of the present invention comprises the following steps:

[0035] 1. Preparation of high-salt dilute fermentation mature sauce mash:

[0036] (A) Preparation of fried soybeans: Dried soybeans were fried at 140°C for 20 seconds, and then fried soybeans were obtained after cooling;

[0037] (B) preparation of dried capsicum: dried capsicum is cut into the section of 0.5cm with the cutter for subsequent use;

[0038] (C) Soy sauce fermentation: soak soybeans in hot water at 40°C for 30 minutes, drain the water, cook in a cooking pot with a pressure of 0.15Mpa, a temperature of 115°C, and a time of 10 minutes. After cooking, cool to 45°C and add fried Wheat flour and fried wheat flour are fried in advance by a wheat frying machine at 140°C for 30 seconds, and then crushed through a 40-mesh sieve to obtain fried wheat flour; add 0.1% of Aspergillus oryzae seed koji, and send it to the koji making mac...

Embodiment 2

[0053] A method for preparing sauce-flavored hot pot bottom material, comprising the following steps:

[0054] 1. Preparation of high-salt dilute fermentation mature sauce mash:

[0055] (A) Preparation of fried soybeans: Dried soybeans were fried at 135°C for 25 seconds, and then fried soybeans were obtained after cooling;

[0056] (B) Preparation of dried chili (millet pepper): dried chili is cut into 0.7cm sections with a twist cutter for subsequent use;

[0057] (C) Soy sauce fermentation: soak soybeans in hot water at 43°C for 25 minutes, drain the water, cook in a cooking pot with a pressure of 0.12Mpa, a temperature of 112°C, and a time of 12 minutes. After cooking, cool to 43°C and add fried Wheat flour and fried wheat flour are fried by a wheat frying machine at 145°C for 25s in advance, and then crushed through a 40-mesh sieve to obtain fried wheat flour; add 0.2% of Aspergillus oryzae seed koji, and send it to the koji making machine at a temperature of 33°C and a ...

Embodiment 3

[0072] A method for preparing sauce-flavored hot pot bottom material, comprising the following steps:

[0073] 1. Preparation of high-salt dilute fermentation mature sauce mash:

[0074] (A) Preparation of fried soybeans: Dried soybeans were fried at 140°C for 20 seconds, and then fried soybeans were obtained after cooling;

[0075] (B) Preparation of dried chili (millet pepper): dried chili is cut into 1cm sections with a twist cutter for subsequent use;

[0076] (C) Soy sauce fermentation: soak soybeans in hot water at 45°C for 20 minutes, drain the water, cook in a cooking pot with a pressure of 0.10Mpa, a temperature of 110°C, and a time of 15 minutes. After cooking, cool to 45°C and add fried Wheat flour and fried wheat flour are fried by a wheat frying machine at 150°C for 20 seconds in advance, and then crushed through a 40-mesh sieve to obtain fried wheat flour; add 0.3% of Aspergillus oryzae seed koji, and send it to the koji making machine at a temperature of 35°C a...

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Abstract

The invention discloses a making method of sauce fragrance type hotpot condiment. The making method comprises the following steps of (1) performing a reaction for the first time: adding beef tallow toa reactor, performing warming for melting, adding solid spice, and performing warming and cooking; (2) performing a reaction for the second time: adding glutinous rice cake shaped capsicum annuum toa reaction kettle, performing uniform mixing, and performing warming and cooking; (3) performing a reaction for a third time: after the reaction is performed for the second time, reducing the temperature, then adding mature soy sauce mash and auxiliary materials, and performing cooking; and (4) performing a reaction for the fourth time: after the reaction is performed for the third time, reducingthe temperature, adding seasoning, performing stirring for reaction, and performing cooling so as to obtain the hotpot condiment. The hotpot condiment made by the method is prominent in sauce fragrance and natural in palatable taste, the longer time the hotpot condiment is cooked for, the more fragrance is obtained, and besides, the problem that lampblack, exhaust gas and oily wastewater, generated during stir-frying of hotpot in the hotpot trade, are difficult to treat is also solved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing sauce-flavored hot pot bottom material. Background technique [0002] At present, there are many kinds of hot pot base materials on the market, but they are mainly divided into red soup and clear soup hot pot, which are subdivided into hot pot flavors such as spicy, clear and pure spicy. The Chinese invention patent of 200610152968.1 "slag-free chafing dish bottom material and preparation method thereof" discloses preparation of chafing dish bottom material after capsicum pulping. Application No. is 03117353 Chinese invention patent " non-slag chafing dish base material and its manufacturing process " discloses preparing chafing dish base material after red pepper is made glutinous rice cake capsicum. Application No. 96102670.7 of the Chinese invention patent "Hot Pot Base Material and Its Preparation Method" discloses the hot pot base material made by direc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/24A23L27/50A23L5/20
CPCA23L27/00A23L27/10A23L27/11A23L27/24A23L27/50A23L5/27A23V2002/00A23V2200/14A23V2200/15A23V2200/16
Inventor 樊君郑鸥周红梅伍学明
Owner QIANHE CONDIMENT & FOOD CO LTD
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