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Seasoning for hot-spicy pot and preparation method of seasoning

A technology for spicy incense pot and seasoning, which is applied in the field of seasoning, can solve the problems of residual medicinal taste of traditional Chinese medicine components, affecting the taste of incense pot, and achieve the effects of improving taste, good taste and reducing calorie intake.

Pending Publication Date: 2020-02-18
四川省成都红灯笼食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, although the addition of the traditional Chinese medicine components of the above components improves the nutritional value, the medicinal taste of the traditional Chinese medicine components will remain, and the residues in the seasoning will affect the taste of the incense pot.

Method used

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  • Seasoning for hot-spicy pot and preparation method of seasoning
  • Seasoning for hot-spicy pot and preparation method of seasoning
  • Seasoning for hot-spicy pot and preparation method of seasoning

Examples

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preparation example Construction

[0075] The preparation step of soaking ginger is to add rice wine to ginger and soak for 24 hours, and the rice wine needs to be submerged in ginger.

[0076] The step of soaking millet pepper is to add rice wine to ginger and soak for 24 hours. The rice wine needs to be submerged in millet pepper.

[0077] Douban uses Pixian Douban.

[0078] Angel Yeast Extract uses Angel Yeast Extract LM801.

Embodiment 1

[0080] Spicy hot pot seasoning includes the following components by weight: 80kg soybean salad oil, 15kg butter, 10kg onion, 70kg watercress, 5kg white sugar, 5kg fermented soya bean, 2kg small turmeric, 8kg garlic, 15kg soaked ginger, 8kg soaked millet pepper, Dried chili 7kg, glutinous rice cake chili 21kg, Chinese prickly ash 2kg, cumin 5kg, cinnamon 1kg, spices 4kg, rice wine 10kg, edible salt 40kg, monosodium glutamate 20kg, chicken bone soup 15kg, angel yeast paste 3kg, 5' taste nucleoside disodium 0.1kg, sodium diacetate 0.1kg.

[0081] The chicken bone soup in this example includes the following preparation process. Add the chicken bones to drinking water at a ratio of 1:15, turn on high heat and boil, then turn on low heat and simmer for 4 hours.

[0082] The preparation method of concrete spicy hot pot seasoning comprises the following steps:

[0083] Step 1, heating soybean salad oil and butter to 140°C to obtain hot oil;

[0084] Step 2, adding the onion into the...

Embodiment 2

[0094] The difference between embodiment 2 and embodiment 1 lies in the difference of components and the difference of process parameters.

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Abstract

The invention discloses seasoning for a hot-spicy pot and a preparation method of the seasoning, and relates to the technical field of seasoning. The technical essential of the seasoning comprises thefollowing components in parts by weight of 80-120kg of soybean salad oil, 15-30kg of beef tallow, 10-20kg of onions, 70-90kg of a thick broad-bean sauce, 5-8kg of white granulated sugar or xylitol, 5-15kg of fermented soya beans, 2-5kg of small yellow ginger, 8-15kg of garlic, 15-25kg of pickled ginger, 8-15kg of pickled capsicum frutescens, 20-30kg of chili peppers, 2-10kg of Chinese prickly ash, 5-10kg of cumin seeds, 1-3kg of Chinese cinnamon, 4-8kg of spice, 10-20kg of yellow wine, 40-50kg of edible salt, 20-30kg of monosodium glutamate, 15-30kg of chicken bone soup, 3-10kg of Angel yeastcream, 0.1-1kg of disodium 5'-ribonucleotide, and 0.1-1kg of sodium diacetate. The seasoning has the advantages of being rich in nutrient value, and mellow in mouth feel.

Description

technical field [0001] The invention relates to the technical field of seasonings, more specifically, it relates to a spicy hotpot seasoning and a preparation method thereof. Background technique [0002] Spicy hot pot originated from the Tujia flavor of Jinyun Mountain in Chongqing. It is a common practice of local people. It is characterized by spicy, spicy, fragrant and mixed pot. . The seasoning of the spicy hot pot plays a vital role in the taste. At present, the seasoning of the spicy hot pot is mainly composed of spiced oil, bean paste, dried chili, sliced ​​ginger, garlic, green onion, cooking wine, sugar and salt. Add a small amount of chicken essence, white sesame and coriander. Five-spice oil includes star anise, prickly ash, grass fruit, fragrant fruit, clove, kaempferen, dried chili and so on. [0003] Furthermore, tending to the healthy development of the diet, most base materials will increase conditioning ingredients, such as red dates, wolfberry, Codonops...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L33/10A23L33/105
CPCA23L27/00A23L33/105A23L33/10A23V2002/00A23V2200/32
Inventor 杨小军陈建强龙先奇
Owner 四川省成都红灯笼食品有限公司