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Energy-controlled low-GL self-heating hotpot condiment, preparation method thereof and energy-controlled low-GL self-heating hotpot product

A technology of hot pot bottom material and production method, which is applied in the field of hot pot products and low GL self-heating hot pot bottom material. It can solve the problems of the lack of popularization of national nutritional knowledge and the difficulty of independently and reasonably matching dietary ingredients, etc., so as to slow down blood sugar consumption. Speed, color and texture preservation, taste and aroma enhancement effects

Pending Publication Date: 2021-05-04
CHENGDU TIANYI DINING NUTRITIONAL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the published document on health issues, it is mentioned that the prevention and control of overweight, obesity and chronic diseases of the cardiovascular system are still focused on hypertension and coronary heart disease, and that a reasonable diet is listed as the primary measure of self-disciplined health behaviors, but the national Nutritional knowledge and literacy are not yet popular, and it is difficult to independently and rationally match dietary ingredients. Therefore, it is urgent to develop market products that have a reasonable combination of lipid nutrition and dietary structure, optimize the energy supply ratio of lipids and carbohydrates, and low GL meals

Method used

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  • Energy-controlled low-GL self-heating hotpot condiment, preparation method thereof and energy-controlled low-GL self-heating hotpot product
  • Energy-controlled low-GL self-heating hotpot condiment, preparation method thereof and energy-controlled low-GL self-heating hotpot product
  • Energy-controlled low-GL self-heating hotpot condiment, preparation method thereof and energy-controlled low-GL self-heating hotpot product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Hot pot bottom material and its preparation method: Weigh 35 parts of linseed oil, 30 parts of butter, 10 parts of rapeseed oil, 10 parts of medium and long-chain fatty acid edible oil, 30 parts of Pixian Douban, 15 parts of tempeh, 5 parts of ginger, 10 parts of garlic, 10 parts of pepper, 10 parts of edible salt, 5 parts of rattan pepper oil, 1 part of chicken seasoning powder, 1 part of sweetener (white sugar or erythritol or one or more fructooligosaccharides), 1 part, L - 0.5 parts of arabinose, 0.5 parts of white wine, 0.5 parts of spices, 0.1 parts of coriander, 0.1 parts of edible flavors and fragrances, 0.1 parts of 5'-taste nucleotide disodium, 0.1 parts of capsicum red, 0.1 parts of vitamin E, di-succinic acid 0.5 parts of sodium, 0.5 parts of lutein, 6 parts of oat-spirulina fermented broth chelate.

[0036] Add butter and rapeseed oil to a natural gas jacketed pot and heat to 200°C on high heat, start the stirring paddle, then add Pixian bean paste and ferm...

Embodiment 2

[0040] Hot pot bottom material and its preparation method: Weigh 25 parts of linseed oil, 20 parts of butter, 10 parts of rapeseed oil, 30 parts of medium and long-chain fatty acid edible oil, 30 parts of Pixian Douban, 15 parts of tempeh, 5 parts of ginger, 10 parts of garlic, 10 parts of pepper, 10 parts of edible salt, 5 parts of rattan pepper oil, 1 part of sweetener (white sugar or erythritol or fructo-oligosaccharide) 1 part, chicken essence seasoning powder 1 part, white wine 0.5 parts, 0.5 parts of spices, 0.5 parts of L-arabinose, 0.1 parts of coriander, 0.1 parts of food flavors and fragrances, 0.1 parts of 5'-taste nucleotide disodium, 0.1 parts of capsanthin, 0.1 parts of vitamin E, di-succinate Sodium 0.5 part, lutein 0.5 part.

[0041] Add butter and rapeseed oil to a natural gas jacketed pot and heat to 200°C on high heat, start the stirring paddle, then add Pixian bean paste and fermented bean sauce, continue to heat at 200°C for 6 minutes, and fry until the be...

Embodiment 3

[0045] Hot pot bottom material and its preparation method: Weigh 30 parts of linseed oil, 30 parts of butter, 10 parts of rapeseed oil, 20 parts of medium and long-chain fatty acid edible oil, 33 parts of Pixian Douban, 12 parts of tempeh, 5 parts of ginger, 10 parts of garlic, 10 parts of pepper, 10 parts of edible salt, 5 parts of rattan pepper oil, 1 part of sweetener (white sugar or erythritol or one or more fructooligosaccharides), 1 part of chicken seasoning powder, L - 0.5 parts of arabinose, 0.5 parts of white wine, 0.5 parts of spices, 0.1 parts of coriander, 0.1 parts of edible flavors and fragrances, 0.1 parts of 5'-taste nucleotide disodium, 0.1 parts of capsicum red, 0.1 parts of vitamin E, di-succinic acid 1.5 parts of sodium, 1.5 parts of lutein, 10 parts of oat-spirulina fermentation broth chelate.

[0046]Add butter and rapeseed oil to a natural gas jacketed pot and heat to 200°C on high heat, start the stirring paddle, then add Pixian bean paste and fermented...

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Abstract

The invention discloses an energy-controlled low-GL self-heating hotpot condiment, a preparation method thereof and an energy-controlled low-GL self-heating hotpot product. The hotpot condiment is produced by adopting a process of performing high-temperature stir-frying for aroma enhancement at a front stage and performing low-temperature conditioning at a rear stage, so that oxidation of unsaturated grease and hydrolysis of medium-chain fatty acid are avoided to a great extent; the color, the texture, the taste and the fragrance of a base material are improved by utilizing the combined action of disodium succinate, xanthophyll and oat-spirulina fermentation liquor chelate; low carbonization of the product is realized through optimization of hotpot catering raw materials, the energy supply ratio of carbohydrates is 15-25%, wherein the carbohydrates are mainly low-GI foods prepared from starch and konjac dietary fiber gel, and low GL of the product is realized by matching other low-GI food materials and controlling the total quantity of the carbohydrates; and the fatty acid nutrition balance of the product is realized by optimizing the grease, besides, the energy supply ratio of the long-chain fatty acid edible oil to the carbohydrate in the product is about 1: 1, and the blood sugar consumption speed is slowed down by utilizing the characteristic that the medium-chain fatty acid can be quickly oxidized to provide energy.

Description

technical field [0001] The invention relates to the technical field of chafing dish, in particular to an energy-controlling low GL self-heating chafing dish bottom material, a manufacturing method thereof and a chafing dish product. Background technique [0002] Hot pot is a traditional Chinese way of eating. Numb, spicy, and hot are the most typical characteristics of hot pot. The authentic hot pot is famous for its thick flavor and heavy oil. It can best embody the spirit of hot pot is butter, which can float on the surface in the soup and keep the temperature and thickness of the soup, so that after the food is cooked, it will be oily and shiny, and the taste will increase. Strong buttery flavor. But tallow is not a healthy oil, with 62% saturated fatty acid, 29% monounsaturated fatty acid (oleic acid 18:1), and very little linoleic acid (2%) and linolenic acid (1%), which is not conducive to healthy. In addition, because hot pot is often dine-in, when people choose si...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L27/23A23L31/00A23L33/15A23L13/10A23L13/20A23L13/40A23L13/50A23L17/60A23L19/00A23L19/12
CPCA23L27/00A23L27/10A23L27/20A23L27/23A23L33/15A23L13/10A23L13/20A23L13/50A23L13/428A23L17/60A23L31/00A23L19/00A23L19/12A23V2002/00A23V2200/328A23V2250/1878
Inventor 邹孝强文冶伍时彬
Owner CHENGDU TIANYI DINING NUTRITIONAL FOOD
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