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Coarse cereal hotpot condiment and preparation method thereof

A technology for hot pot base material and miscellaneous grains, which is applied in the field of miscellaneous grain hot pot base material and its preparation, can solve the problems of paste pot, miscellaneous grains, easy to cook, soft and rotten, etc., and achieves the effects of maintaining stability, not easy to become soft and rotten, and reducing dissolution.

Pending Publication Date: 2021-03-26
四川味滋美食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of implementing the present application, the applicant found that if the selection of colored miscellaneous grains such as yellow millet, corn, etc. is directly added to the hot pot bottom material, although it can give the hot pot bottom material a certain color, it will not be used in the hot pot. During the process, the color is unstable. With the extension of the cooking time, the color will gradually fade away. At the same time, the added miscellaneous grains are easy to cook until soft and rotten, and even cause the phenomenon of sticking pot, which affects the consumption of hot pot.

Method used

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  • Coarse cereal hotpot condiment and preparation method thereof
  • Coarse cereal hotpot condiment and preparation method thereof
  • Coarse cereal hotpot condiment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The multigrain hot pot base material comprises a multigrain composition, seasoning and oil.

[0030] Wherein, the miscellaneous grain composition comprises miscellaneous grains and additives, the miscellaneous grains include but not limited to millet, corn, soybean and other substances with natural pigments, and the additives include sodium bicarbonate, transglutaminase, sodium caseinate and phospholipids.

[0031] In order to achieve the technical effect of the present invention, the addition amount of the additives based on the weight of miscellaneous grains is: sodium bicarbonate 0.2-0.4 wt%, glutamine transaminase 0.01-0.02 wt%, casein sodium 0.2-0.5 wt%, phospholipid 2 -6 wt%.

Embodiment 2

[0033] A method for preparing multigrain chafing dish bottom material, the method comprising:

[0034] The preparation of the miscellaneous grain composition; the mixing and frying of seasoning and oil; and the mixing and packaging of the miscellaneous grain composition and the above-mentioned seasoning after being fried with oil, and sterilizing.

Embodiment 3

[0036] The preparation method of the multigrain composition comprises:

[0037] The miscellaneous grain raw materials are pretreated by soaking, cooking, etc.; the pretreated miscellaneous grains are crushed and mixed evenly to obtain a miscellaneous grain mixture; additives are added to the miscellaneous grain mixture for reaction; the above-mentioned reacted miscellaneous grain mixture is vacuum freeze-dried to obtain miscellaneous grain lumps ; Pulverize the lumps of miscellaneous grains to obtain miscellaneous grains powder; and Extrude and granulate the miscellaneous grains powder.

[0038] Wherein, the specific method of adding the additive reaction in the miscellaneous grain mixture comprises:

[0039] Add additives to the miscellaneous grain mixture, adjust the pH of the mixture to 6.8-8.0, and react at 45-55°C for 5-8 hours; the vacuum freeze-drying pressure is 20-35KPa, and the temperature is -50-(- 20) ° C, the time is 8-12 hours; the extrusion granulation temperat...

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PUM

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Abstract

The invention relates to the technical field of compound seasoning processing, and particularly discloses a coarse cereal hotpot condiment and a preparation method thereof. The coarse cereal hotpot condiment comprises a coarse cereal composition, seasoning and grease, wherein the coarse cereal composition comprises coarse cereals and additives, and the coarse cereals comprise but are not limited to millet, corn and soybeans; and the additives comprise sodium bicarbonate, glutamine transaminase, sodium caseinate and phospholipid. The coarse cereal raw materials are treated by the additives andcorresponding steps, and the coarse cereal composition is applied to the preparation of the hotpot condiment, so that the effect of stabilizing the color is achieved, the coarse cereals are not easy to soften, and the phenomenon of pot burning is avoided.

Description

technical field [0001] The invention relates to the technical field of compound seasoning processing, in particular to a miscellaneous grain hot pot base material and a preparation method thereof. Background technique [0002] As a traditional popular food in Chinese catering, hot pot is mainly based on Sichuan-Chongqing spicy hot pot base materials, Montessori soup base materials, and mushroom soup, tomato, bone soup and other clear soup fire-flavored hot pot base materials. Although hot pot R&D personnel and production There are so many companies, but there are few new raw materials for hot pot bottom ingredients, new hot pot product forms, new hot pot flavor types, and new hot pot bottom material processing techniques. [0003] Cereals have many unique health functions due to their special functional active ingredients. With the improvement of consumption level, consumers pay more and more attention to dietary health, and their demand for various nutritious foods is also...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L7/104A23L7/117A23L11/00
CPCA23L27/00A23L27/10A23L7/107A23L7/117A23L11/07A23V2002/00A23V2250/1614A23V2250/1576A23V2250/54246A23V2250/18A23V2300/10
Inventor 杜弘坤杜前程徐勇尼海峰陈伟李知书余松石慧文池育雷
Owner 四川味滋美食品科技有限公司
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