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Strange-flavour hotpot condiment and preparation method thereof

A technology for hot pot base material and strange taste, which is applied in the field of hot pot base material, can solve the problems of old taste and can not satisfy the curiosity of contemporary people, and achieve the effect of satisfying taste buds

Pending Publication Date: 2021-02-02
CHONGQING QINMA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With people's ever-increasing material and cultural needs, "new" and "odd" are the standard configurations for contemporary people to constantly refresh themselves, and they are also a manifestation of advancing with the times. The old can no longer satisfy the curiosity of contemporary people, so it is increasingly important to seek hot pot with "new" and "odd" taste

Method used

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  • Strange-flavour hotpot condiment and preparation method thereof
  • Strange-flavour hotpot condiment and preparation method thereof
  • Strange-flavour hotpot condiment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] This embodiment provides a strange flavor hot pot bottom material, including the following raw materials in parts by weight: 1.7 parts of bean paste, 0.25 parts of tempeh, 1 part of garlic, 1 part of ginger, 0.15 parts of mustard, 9 parts of dried chili, 0.15 parts of sesame, edible oil 18 parts, 5 parts of pepper, 1.7 parts of sesame paste, 0.25 parts of compound spices, 0.15 parts of glutinous rice, 1.5 parts of white sugar, 1.2 parts of table salt, 1.6 parts of lactic acid or citric acid; Licorice, cinnamon and lemongrass, pepper, white cardamom, grass fruit, cumin, licorice, cinnamon and lemongrass weight ratio = 1-2:1-2:1-2:1-2:1-2:1-2: 1-2. In this embodiment, the weight ratio of pepper, white cardamom, tsaoko, cumin, licorice, cinnamon and citronella is preferably 1:1:1:1:1:1:1. Edible oils include vegetable fats and animal fats. Vegetable fats are rapeseed oil, salad oil, peanut oil or corn oil, and animal fats are tallow or lard.

[0027] This embodiment also ...

Embodiment 2-5

[0038] The difference between embodiment 2-3 and embodiment 1 is only: the parts by weight of raw materials are different; Flavor agent; The difference between embodiment 5 and embodiment 1 is only: embodiment 5 also comprises umami agent.

[0039] In Example 4 and Example 5, in S2, in addition to pouring sesame paste, fermented glutinous rice, white granulated sugar, salt, and the pepper powder, compound spice powder, crushed mustard and garlic prepared in S1 into the frying pan, it is also necessary to add to the frying pan at the same time. Pour the umami agent into the pot and say that the umami agent is chicken essence and / or I+G.

[0040] The specific dosage of embodiment 2-5 is referring to the following table:

[0041]

[0042]

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Abstract

The invention belongs to the technical field of hotpot condiments, and particularly discloses a strange-flavour hotpot condiment. The strange-flavour hotpot condiment comprises the following raw materials in parts by weight: 1.5-2.0 parts of thick broad-bean sauce, 0.2-0.3 part of fermented soya beans, 0.8-1.2 parts of garlic, 0.8-1.2 parts of ginger, 0.1-0.2 part of preserved szechuan pickle, 8-12 parts of dried chilli, 0.1-0.2 part of sesame, 16-20 parts of edible oil, 4.0-6.0 parts of pepper, 1.5-2.0 parts of sesame paste, 0.1-0.2 part of fermented glutinous rice, 1.0-2.0 parts of white granulated sugar, 1.0-1.5 parts of salt, 0.2-0.3 part of composite spice, and 1.5-2.0 parts of lactic acid or citric acid. The invention also provides a preparation method of the strange-flavour hotpot condiment. The hotpot prepared from the strange-flavour hotpot condiment disclosed by the invention has the characteristics of being sour, sweet, spicy, salty, hot, fresh and fragrant; the strange-flavour tradition can be promoted; and the desire of consumers for novelty and the material and cultural living standards are met.

Description

technical field [0001] The invention belongs to the technical field of hot pot bottom material, and in particular relates to a strange flavor hot pot bottom material and a preparation method thereof. Background technique [0002] The hot pot, which is obtained from the hot pot bottom material and eaten by rinsing, has a long history in China and is deeply loved by the public. With people's ever-increasing material and cultural needs, "new" and "odd" are the standard configurations for contemporary people to constantly refresh themselves, and they are also a manifestation of advancing with the times. The old can no longer satisfy the curiosity of contemporary people, so it is increasingly important to seek hot pot with "new" and "odd" taste. Contents of the invention [0003] The object of the present invention is to provide a kind of strange-flavored hot pot bottom material and its preparation method that can make the prepared hot pot have sour, sweet, numbing, spicy, sal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/14A23L27/24A23L27/60A23L27/40A23L27/20A23L27/22A23L27/23A23L5/10
CPCA23L27/00A23L27/10A23L27/105A23L27/14A23L27/24A23L27/60A23L27/40A23L27/2028A23L27/22A23L27/23A23L5/11
Inventor 李杰李昕宇
Owner CHONGQING QINMA FOOD
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