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Preparation process of instant hotpot dipping seasoning

A preparation process and seasoning technology, which is applied in the field of preparation of instant hot pot dipping seasoning, can solve the problems of product flavor loss, hidden dangers, product packaging material wrinkles, etc., to ensure the appearance and flavor, anti-corrosion inhibition, and good taste Effect

Pending Publication Date: 2020-09-01
内蒙古草原红太阳食品股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Through high-throughput detection, the dipping materials are mainly Bacillus subtilis, Xanthomonas and other bacteria. The most suitable pH for the production of these bacteria is between 6.5-7.5, and the pH of the dipping materials with better taste and flavor is exactly 6.5 -6.8, but it is suitable for the growth of microorganisms, and there are great hidden dangers
[0008] At present, in order to achieve product sterilization, the current hot pot dipping seasoning production process is mainly based on hot filling, and there are many defects in the hot filling process itself. After hot filling, the product is stored in a high temperature environment for a long time , the flavor loss of the product is serious, and the color change is obvious. Due to the high filling temperature, the packaging material of the product is seriously wrinkled and hinders the continuous automatic production of the packaging link.
However, since the internal environment of hot pot dipping seasoning itself is very suitable for the growth and reproduction of microorganisms, it is difficult to achieve low-temperature filling of products

Method used

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  • Preparation process of instant hotpot dipping seasoning
  • Preparation process of instant hotpot dipping seasoning
  • Preparation process of instant hotpot dipping seasoning

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preparation example Construction

[0060] The preparation method of described soybean powder is:

[0061] Roasting at 160-180°C for 40-50 minutes to obtain roasted soybeans;

[0062] The roasted soybeans are ground to obtain soybean powder.

[0063] During the preparation of soybean flour, long-term roasting at low temperature can not only effectively kill the microorganisms in the soybean, but also make the soybean crispy and fragrant.

[0064] Then add the aqueous solution obtained by mixing citric acid, lactic acid, potassium sorbate and nisin to adjust the pH to 5.8-5.9.

[0065] The specific method is to fully stir water, citric acid, lactic acid, potassium sorbate, and nisin into the cold and hot cylinder. Potassium sorbate and nisin can give full play to the antiseptic effect under acidic conditions, but they have poor solubility, heat resistance and antiseptic effect under neutral and alkaline conditions. The pH of the dipping material is between 6.5-6.8, which belongs to a neutral environment, and t...

Embodiment 1

[0099] 180 parts by mass of cooked peanuts, 30 parts by mass of cooked sesame, 30 parts by mass of salad oil, 80 parts by mass of pickled chive flowers, 20 parts by mass of edible salt, 20 parts by mass of white sugar, 15 parts by mass of monosodium glutamate, 5 The soybean powder of mass parts, the concentrated oyster juice of 2 mass parts, the xanthan gum of 0.5 mass parts, the citric acid of 0.7 mass parts, the lactic acid of 0.7 mass parts, the cumin of 1 mass part, the Angelica dahurica dahurica of 0.6 mass parts, 0.7 mass parts The Chinese prickly ash of 1.4 parts by mass, the orange peel of 1.4 parts by mass, the food essence of 13 parts by mass, the potassium sorbate of 0.4 parts by mass, the nisin of 0.05 parts by mass.

[0100] Production process:

[0101] 1. Raw materials are put into storage after passing the inspection, and the batching room carries out batching;

[0102] 2. Roast the soybeans at a low temperature for a long time, at 160-180°C for 40-50 minutes, ...

Embodiment 2

[0111] 1800 parts by mass of cooked peanuts, 300 parts by mass of cooked sesame, 300 parts by mass of salad oil, 800 parts by mass of pickled chive flowers, 200 parts by mass of edible salt, 200 parts by mass of white sugar, 150 parts by mass of monosodium glutamate, 50 parts by mass of The soybean powder of mass parts, the concentrated oyster juice of 20 mass parts, the xanthan gum of 5 mass parts, the citric acid of 7 mass parts, the lactic acid of 7 mass parts, the cumin of 10 mass parts, the Angelica dahurica of 6 mass parts, the 7 mass parts The Chinese prickly ash of 14 parts by mass, the orange peel of 14 parts by mass, the food essence of 130 parts by mass, the potassium sorbate of 4 parts by mass, the nisin of 0.5 parts by mass.

[0112] Production process:

[0113] 1. Raw materials are put into storage after passing the inspection, and the batching room carries out batching;

[0114] 2. Roast the soybeans at a low temperature for a long time, at 160-180°C for 40-50 ...

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Abstract

The invention provides a preparation process of an instant hotpot dipping seasoning. The preparation process comprises the following steps: A) mixing fried spices, salted leek flowers and water, and carrying out a high-temperature high-pressure treatment to obtain a mixture; B) mixing the mixture, peanut butter, sesame paste, concentrated oyster juice, edible salt, white granulated sugar and soybean powder, heating to boiling, adding a water solution obtained by mixing citric acid, lactic acid, potassium sorbate and nisin, and adjusting the pH value to 5.8-5.9; C) adding xanthan gum, food essence and monosodium glutamate, mixing and heating to obtain sauce; and D) filling the sauce at a temperature lower than 50 DEG C to obtain the instant hotpot dipping seasoning. The filling temperatureis lower than 50 DEG C, so that the original fragrance and color can be better retained in the process, and the loss of the action effect of a preservative at high temperature is reduced.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation process of seasoning for dipping in instant hot pot. Background technique [0002] At this stage, hot pot dipping products are deeply loved by consumers. When eating hot pot at home, hot pot dipping sauce is an indispensable seasoning, and hot pot dipping products are produced by many manufacturers in the market with rich varieties. Hot pot dipping products are complex seasonings with many types of raw materials and complex ingredients. This product is also a ready-to-eat product with strict requirements on microbial indicators. Therefore, there are high technical requirements for products to meet the requirements of microbial indicators. [0003] There are many external factors that affect the growth of microorganisms, one is the nutrients in the environment, and the other is physical and chemical factors. Physical and chemical factors mainly include temp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L3/16A23L3/015A23L29/00A23L3/3508A23L3/3526
CPCA23L27/60A23L3/16A23L3/0155A23L29/04A23L3/3508A23L3/3526A23V2002/00A23V2250/032A23V2250/042A23V2250/55A23V2250/18A23V2200/10A23V2300/24A23V2250/628A23V2250/5086Y02A40/90
Inventor 纪晓梅魏俊桃刘晓成李金桩
Owner 内蒙古草原红太阳食品股份有限公司
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