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Mini hot pot condiment and preparation method thereof

A hot pot bottom material and hot pot technology, which is applied in the field of food processing, can solve the problems of weak flavor persistence and single taste, and achieve the effects of reducing manual direct contact with food operations, high degree of automation, and outstanding meat aroma

Inactive Publication Date: 2020-09-08
四川申唐食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the deficiencies of the prior art, the present invention provides a micro-hot pot bottom material and its preparation method, which solves the problems of the existing micro-hot pot with single taste and weak flavor persistence

Method used

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  • Mini hot pot condiment and preparation method thereof
  • Mini hot pot condiment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A micro-hot pot bottom material, including the following ingredients (by mass percentage): butter: 22%, chili: 12%, old hen soup seasoning: 6%, hot pot delicious fresh: 4%, seasoning powder: 4%, ginger: 0.6%, red pepper: 0.3%, watercress: 4%, tempeh: 2.2%, white sugar: 2.4%, edible salt: 6.0%, yeast extract: 0.02%, cumin: 0.5%, star anise: 0.2%, Cinnamon: 0.09%, Hawthorn: 0.1%, Bay Leaf: 0.15%, White Cardamom: 0.14%, Lemongrass: 0.12%, Spirit Grass: 0.13%, Kaempfer: 0.16%, Cao Guo: 0.10%, Luo Han Guo: 0.06%, The balance is vegetable oil.

[0031] Among them, the hot pepper includes the following components (according to mass percentage): new generation hot pepper: 5% and Guizhou Ervitex hot pepper: 7%.

[0032] A preparation method for a micro-chafing dish bottom material, comprising the following steps:

[0033] A: Pretreatment: Prepare a certain amount of chili, ginger and red pepper, wash and dry, then make granules, and make chili into glutinous rice cake chili, a...

Embodiment 2

[0039] A micro-hot pot bottom material, including the following ingredients (by mass percentage): butter: 23%, chili: 11%, old hen soup seasoning: 7%, hot pot delicious and fresh: 3%, seasoning powder: 5%, ginger: 0.5%, red pepper: 0.4%, watercress: 5%, tempeh: 1.6%, white sugar: 2.8%, edible salt: 5.4%, yeast extract: 0.04%, cumin: 0.4%, star anise: 0.3%, Cinnamon: 0.08%, Hawthorn: 0.12%, Bay Leaf: 0.14%, White Cardamom: 0.13%, Lemongrass: 0.11%, Spirit Grass: 0.12%, Kaempfer: 0.15%, Cao Guo: 0.09%, Luo Han Guo: 0.05%, The balance is vegetable oil.

[0040] Among them, the hot pepper includes the following components (according to mass percentage): new generation hot pepper: 4.5% and Guizhou Ervitex hot pepper: 6.5%.

[0041] A preparation method for micro-chafing dish bottom material, comprises the following steps:

[0042] A: Pretreatment: Prepare a certain amount of chili, ginger and red pepper, wash and dry, then make granules, and make chili into glutinous rice cake ch...

Embodiment 3

[0048] A micro-hot pot bottom material, including the following ingredients (by mass percentage): butter: 24%, chili: 10%, old hen soup seasoning: 8%, hot pot delicious fresh: 2%, seasoning powder: 6%, ginger: 0.4%, red pepper: 0.5%, watercress: 6%, tempeh: 1.0%, white sugar: 3.2%, edible salt: 4.8%, yeast extract: 0.06%, fennel: 0.3%, star anise: 0.4%, Cinnamon: 0.07%, Hawthorn: 0.14%, Bay Leaf: 0.13%, White Cardamom: 0.12%, Lemongrass: 0.1%, Spirit Grass: 0.11%, Kaempfer: 0.14%, Cao Guo: 0.08%, Luo Han Guo: 0.04%, The balance is vegetable oil.

[0049] Among them, the hot pepper includes the following components (according to mass percentage): new generation hot pepper: 4% and Guizhou Ervitex hot pepper: 6%.

[0050] A preparation method for micro-chafing dish bottom material, comprises the following steps:

[0051] A: Pretreatment: Prepare a certain amount of chili, ginger and red pepper, wash and dry, then make granules, and make chili into glutinous rice cake chili, and...

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Abstract

The invention discloses a mini hot pot condiment, and relates to the technical field of food processing. The mini hot pot condiment comprises the following components in percentages by mass: 22-24% ofbeef tallow, 10-12% of chili, 6-8% of old hen soup seasoning, 2-4% of hot pot Meiweixian soy sauce, 4-6% of seasoning powder, 0.4-0.6% of ginger, 0.3-0.5% of pericarpium zanthoxyli bungeani, 4-6% ofthick broad-bean sauce, 1.0-2.2% of fermented soya beans, 2.4-3.2% of white granulated sugar, 4.8-6.0% of edible salt, 0.02-0.06% of a yeast extract, 0.3-0.5% of fennel, 0.2-0.4% of anise, 0.07-0.09%of cinnamon, 0.1-0.14% of hawthorn, 0.13-0.15% of bay leaves, 0.12-0.14% of amomum cardamomum, 0.1-0.12% of lemongrass, 0.11-0.13% of lysimachia foenum-graecum, 0.14-0.16% of rhizoma kaempferiae, 0.08-0.10% of amomum tsao-ko, 0.04-0.06% of momordica grosvenori and the balance of vegetable oil. The mini hot pot condiment disclosed by the invention is natural in faint scent and strong in spicy flavor. The invention also discloses a preparation method of the mini hot pot condiment. The preparation method comprises the following steps: A, pretreatment; B, batching; C, frying; D, treatment througha colloid mill; and E, packaging. According to the mini hot pot condiment, the production efficiency of the mini hot pot condiment is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a micro-hot pot bottom material and a preparation method thereof. Background technique [0002] Compound seasoning is a new type of seasoning product that is produced on an industrial scale by combining and modulating various raw materials with different functions through scientific methods. It has the characteristics of many flavor components, complex taste, and uniform quality standards. It is a special seasoning with strong pertinence. It can be directly applied to the cooking or accompaniment of dishes in the family or catering industry, and can also be directly applied to the production of convenience food, snack food and other food industries. It is playing an increasingly important role in modern life, catering industry and food industry. . [0003] After the reform and opening up, the living standards of our people have generally improved, and they not only requ...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L31/15A23L11/00A23L5/10A23L11/45
CPCA23L27/00A23L27/10A23L31/15A23L5/12A23V2002/00A23V2250/208
Inventor 不公告发明人
Owner 四川申唐食品科技有限公司
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