Cod hot pot oil material and preparation method thereof

A technology for cod and hot pot, which is applied in the direction of fat-containing food ingredients, sugar-containing food ingredients, and food ingredients containing natural extracts. Loss, the effect of high nutritional value

Pending Publication Date: 2019-09-24
湖南川渝食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In daily life, directly using cod as a hot pot ingredient not only has low nutritional value, but also has a poor taste when using cod as an ingredient in hot pot because the seasoning cannot enter the cod meat well.

Method used

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  • Cod hot pot oil material and preparation method thereof
  • Cod hot pot oil material and preparation method thereof
  • Cod hot pot oil material and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Preparation of deodorizing liquid

[0033] Taking the weight of the deodorizing liquid as 100%, according to weight percentage, wherein the deodorizing liquid mainly consists of 7.5(wt)% yeast extract, 46.5(wt)% Houttuynia cordata, 5.5(wt)% ginger and 40.6(wt) )% iodized salt prepared.

[0034] Wherein the preparation method of deodorizing liquid is: according to the ratio of 7.5 (wt) %, yeast extract, 46.5 (wt) % of Houttuynia cordata, 5.5 (wt) % of ginger and 40.6 (wt) % iodized salt are sequentially added to squeeze Squeeze the juice with a juicer, filter and separate the filtrate and filter residue, then add water 4 times the mass of the filter residue to soak the filter residue for 12.5 minutes, squeeze the juice again, filter and separate the filtrate and filter residue, and combine the filtrate obtained from the two times of filtration to obtain the deodorization liquid.

[0035] Preparation of cod extract

[0036] The preparation method of cod extract is as fo...

Embodiment 2

[0055] Preparation of deodorizing liquid

[0056] Taking the weight of the deodorizing liquid as 100%, according to weight percentage, wherein the deodorizing liquid is mainly composed of 5(wt)% yeast extract, 40(wt)% Houttuynia cordata, 11(wt)% ginger and 44(wt) )% iodized salt prepared.

[0057] Wherein the preparation method of deodorizing liquid is: according to proportion, add 5(wt)% yeast extract, 40(wt)% Houttuynia cordata, 11(wt)% ginger and 44(wt)% iodized salt to squeeze Squeeze the juice with a juicer, filter and separate the filtrate and filter residue, then add water 3 times the weight of the filter residue to soak the filter residue for 20 minutes, squeeze the juice again, filter and separate the filtrate and filter residue, and combine the filtrate obtained by two times of filtration to get the deodorization liquid.

[0058] Preparation of cod extract

[0059] The preparation method of cod extract is as follows:

[0060] Cleaning of raw materials: Take out th...

Embodiment 3

[0077] Preparation of deodorizing liquid

[0078] Taking the weight of the deodorizing liquid as 100%, according to weight percentage, wherein the deodorizing liquid mainly consists of 10(wt)% yeast extract, 50(wt)% Houttuynia cordata, 11(wt)% ginger and 29(wt) )% iodized salt prepared.

[0079] Wherein the preparation method of deodorizing liquid is: according to proportion, add 10(wt)% yeast extract, 50(wt)% Houttuynia cordata, 11(wt)% ginger and 29(wt)% iodized salt to squeeze Squeeze the juice with a juicer, filter and separate the filtrate and filter residue, then add water 5 times the mass of the filter residue to soak the filter residue for 5 minutes, squeeze the juice again, filter and separate the filtrate and filter residue, and combine the filtrate obtained from the two filtrations to obtain the deodorization liquid.

[0080] Preparation of cod extract

[0081] The preparation method of cod extract is as follows:

[0082] Cleaning of raw materials: Take out the c...

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Abstract

The invention provides a cod hot pot oil material and a preparation method thereof. The preparation method of the cod hot pot oil material comprises the steps that 1.39-6.94% of ginger is pulped into an extraction tank, then 13.15-88.5% of olive oil is heated up and is pumped into the extraction tank, and extraction and filtering are carried out for later use; the obtained olive oil is heated, 2.78-13.89% of tomato and potato sauce and 1.85-4.63% of garlic are sequentially stir-fried, and then 3.24-15.52% of cod extract is added and decocted; and then 0.46-2.78% of iodized salt and 0.46-6.94% of glucose are added, and finally 1.39-4.63% of pepper oil is added and evenly stirred to make the cod hot pot oil material. The cod hot pot oil material prepared by the preparation method is nutritious, easy to absorb and delicious in taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to cod hot pot oil and a preparation method thereof. Background technique [0002] Hot pot, known as "antique soup" in ancient times, is named after the "gudong" sound when food is put into boiling water. It is an original Chinese delicacy with a long history and is a food suitable for all ages. The tripod of the Zhou Dynasty should be the earliest prototype of hot pot. According to textual research, there were hot pots in the Warring States Period, and people used clay pots as pots. By the Song Dynasty, the way of eating hot pot was very common among the people. In the "Recipe", there is an introduction to eating hot pot with friends. In the Yuan Dynasty, hot pot was spread to Mongolia and used to cook beef and mutton. By the Qing Dynasty, hot pot was not only popular among the people, but also became a famous "palace dish" with game such as pheasants. [0003] Hot pot g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L29/00A23L5/20
CPCA23L27/10A23L29/06A23L5/27A23L5/276A23V2002/00A23V2250/218A23V2250/21A23V2250/1598A23V2250/1614A23V2250/1582A23V2250/2042A23V2250/212A23V2250/18A23V2250/61
Inventor 李功华
Owner 湖南川渝食品有限公司
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