Formula and stir-frying technology of hotpot seasoning

A technology of hot pot bottom material and technology, which is applied in the field of hot pot bottom material formula and frying technology, and can solve the problems that flavor substances cannot be dissolved and the utilization rate of materials is not high.

Pending Publication Date: 2021-03-09
重庆朝天门食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention intends to provide a hot pot bottom material formula to solve the technical problem that the flavor substances in prickly ash and pepper cannot be effectively dissolved from the material, resulting in a low utilization rate of the material

Method used

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  • Formula and stir-frying technology of hotpot seasoning
  • Formula and stir-frying technology of hotpot seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Soaking step

[0024] Take 30kg of dried Zanthoxylum bungeanum (in this embodiment, Dahongpao Zanthoxylum bungeanum is specifically selected), grind it into Zanthoxylum bungeanum powder (through a 50-mesh sieve), use 6L of absolute ethanol to soak the Zanthoxylum bungeanum powder at room temperature for 20min, then filter to get the solid phase (drain the absolute ethanol) , to obtain alcohol-soaked pepper powder. Then add 18L of water to the alcohol-soaked pepper powder, then add the complex enzyme, mix well, and obtain the enzymatic hydrolysis system. The compound enzyme contains cellulase (CAS: 9012-54-8), pectinase (CAS: 9032-75-1) and protease (CAS: 42613-33-2), the mass ratio of the three is 1:2 : 1, the mass fraction of the compound enzyme in the enzymolysis system is 3%, the enzymolysis conditions are 37°C, 25min, pH7.0, after the enzymolysis is finished, the solid phase is collected by filtration to obtain the enzymolysis Zanthoxylum bungeanum powder. Add ...

Embodiment 2

[0031] 1. Soaking step

[0032] Take 40kg of dried Zanthoxylum bungeanum (in this embodiment, Dahongpao Zanthoxylum bungeanum is specifically selected), grind it into Zanthoxylum bungeanum powder (through a 50-mesh sieve), use 8L of absolute ethanol to soak the Zanthoxylum bungeanum powder at room temperature for 20min, then filter to get the solid phase (drain the absolute ethanol) , to obtain alcohol-soaked pepper powder. Then add 24L of water to the alcohol-soaked pepper powder, then add the compound enzyme, mix well, and obtain the enzymatic hydrolysis system. The compound enzyme contains cellulase (CAS: 9012-54-8), pectinase (CAS: 9032-75-1) and protease (CAS: 42613-33-2), the mass ratio of the three is 1:2 : 1, the mass fraction of the compound enzyme in the enzymolysis system is 3%, the enzymolysis conditions are 40°C, 30min, pH7.0, after the enzymolysis is finished, the solid phase is filtered to obtain the enzymolysis pepper powder. Add 15kg of white wine (60% white...

Embodiment 3

[0039] 1. Soaking step

[0040] Take 20kg of dried Zanthoxylum bungeanum (in this embodiment, Dahongpao Zanthoxylum bungeanum is specifically selected), grind it into Zanthoxylum bungeanum powder (through a 50-mesh sieve), use 4L of absolute ethanol to soak the Zanthoxylum bungeanum powder at room temperature for 20min, then filter to get the solid phase (drain the absolute ethanol) , to obtain alcohol-soaked pepper powder. Then add 12L of water to the alcohol-soaked pepper powder, then add the complex enzyme, mix well, and obtain the enzymatic hydrolysis system. The compound enzyme contains cellulase (CAS: 9012-54-8), pectinase (CAS: 9032-75-1) and protease (CAS: 42613-33-2), the mass ratio of the three is 1:2 : 1, the mass fraction of the compound enzyme in the enzymolysis system is 3%, the enzymolysis conditions are 35°C, 20min, pH7.0, after the enzymolysis is finished, the solid phase is filtered to obtain the enzymolysis pepper powder. Add 10 kg of white wine (60% white...

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Abstract

The invention relates to the technical field of seasoning processing, in particular to a formula and a stir-frying technology of a hotpot seasoning. The formula of the hotpot seasoning comprises the following raw materials in parts by weight: 300-500 parts of beef tallow, 40-60 parts of dried chilies, 20-40 parts of dried Chinese prickly ash, 20-40 parts of ginger, 10-30 parts of thick broad-beansauce, 20-30 parts of baijiu, 30-50 parts of salt, 5-15 parts of chicken essence, 5-15 parts of monosodium glutamate and 2-7 parts of white granulated sugar. The dried chilies and dried Chinese prickly ash are soaked in the baijiu to obtain a Chinese prickly ash-soaked product and a chili-soaked product. A scheme solves a technical problem of a low material utilization rate caused by the fact thatspicy and hot substances in the Chinese prickly ash and the chilies cannot be effectively dissolved out of the materials. The technical scheme can be applied to a practical operation of a preparationof the hotpot seasoning, a utilization rate of the Chinese prickly ash and chilies is increased, and an experience satisfaction of consumers is improved.

Description

technical field [0001] The invention relates to the technical field of condiment processing, in particular to the formula of hot pot bottom material and the frying process. Background technique [0002] Chongqing hot pot, also known as spicy hot pot, is one of the traditional Chinese diets and is widely welcomed by the public. The flavor of spicy hot pot depends on the hot pot base material, so how to prepare the hot pot base material with the characteristics of spicy and delicious flavor is the direction of efforts of practitioners in the vast hot pot industry. Numbness and spiciness are the most prominent features of Chongqing hotpot. The existing way to increase the numb and spicy taste in the hot pot base is usually to add more pepper and pepper, but adding these two materials too much will lead to waste of ingredients. It is urgent to develop a method that can improve the utilization of pepper and pepper. rate method. Contents of the invention [0003] The inventio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/14A23L27/10A23L27/60A23L27/24A23L27/40A23L27/22A23L11/50A23L5/10A23L27/26
CPCA23L27/00A23L27/14A23L27/11A23L27/10A23L27/60A23L27/24A23L27/40A23L27/22A23L5/11A23L27/26
Inventor 江贵勇
Owner 重庆朝天门食品有限公司
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