Container adopting oil separation type packaging and preparation method of hotpot condiment sauce

Abstract

The invention discloses a container adopting oil separation type packaging and a preparation method of hot pot dipping sauce. The container adopting the oil separation type packaging is characterized in that a grid plate is connected in a subpackaging assembly, a pressing plate is connected with the subpackaging assembly, a base is connected to the lower portion of the subpackaging assembly, and a stirring and rebounding assembly is connected with the base. The invention discloses a preparation method of an oil separation type hotpot condiment sauce and a packaging and using method of the hotpot condiment sauce. The packaging and using method of the hotpot condiment sauce comprises the steps that S1, a barrel body is filled with condiments, and then an oil bag is placed on a grid plate; and S2, during use, the pressing plate is pressed downwards to extrude the oil bag so that the oil bag can be broken, and oil is mixed with a material body through the grid plate. Compared with the prior art, the device has the advantages that oil plants are physically isolated through the barrel body and the grid plate, so that the oil plants are separately stored after production is finished, the oil plants are mixed only during use so as to inhibit microbial reproduction, meanwhile, the stirring and rebounding assembly is arranged, so that the oil plants are more uniformly mixed, and the production efficiency is improved. Meanwhile, low-temperature sterilization processing is adopted when the oil bag and the material bag are generated, so that volatile flavor substances are reserved to the greatest extent.

Description

Technical Field

[0001] The invention relates to the technical field of food processing technology, and in particular to a container using oil-separated packaging and a method for preparing hot pot dipping sauce. Background Art

[0002] Hot pot is a beloved dish. Its rich, fresh flavor is often accompanied by a dipping sauce. This not only cools the hot ingredients and prevents burns, but also adds a unique flavor and nutritional value. Dipping sauces are now an essential part of hot pot. Common dipping sauces include sesame oil, garlic, chili oil, red oil, chili sauce, Sichuan sauce, sauce, and chives.

[0003] However, the traditional hot pot dipping sauce in the prior art still has the following disadvantages:

[0004] Traditional hot pot dipping sauces faced a short shelf life when they first entered the market. This was because the oil and fermented materials, mixed immediately after production, were prone to microbial growth, resulting in a refrigerated shelf life of only a few months. Furthermore, existing technologies often use high-temperature sterilization, which results in the loss of volatile aromas and the oxidation of the oil, which produces a rancid odor and significantly diminishes the traditional flavor. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to overcome the above technical defects and provide a container using oil-separated packaging and a method for preparing hot pot dipping sauce.

[0006] In order to solve the above problems, the technical solution of the present invention is: a container using oil separation packaging, comprising:

[0007] A subpackaging component, wherein a grid plate is connected to the subpackaging component;

[0008] A pressing plate connected to the subassembly assembly;

[0009] A base, the base being connected to the bottom of the subpackaging assembly and having a cavity formed therein;

[0010] A stirring rebound component is connected to the base.

[0011] The subpackaging assembly includes a barrel body, a groove is opened inside the barrel body, the pressing plate is slidably connected to the barrel body through the groove, and the grid plate is placed at the bottom of the groove.

[0012] Furthermore, the stirring rebound component includes:

[0013] a rotating shaft rotatably connected to the base;

[0014] a spring sheet, the spring sheet wrapping around the lower side of the rotating shaft, the inner end of the spring sheet being fixedly connected to the rotating shaft;

[0015] A connecting block, the connecting block being fixedly connected to the outer end of the spring sheet;

[0016] A soft cord, the soft cord being fixedly connected to the connecting block;

[0017] A pull ring, the pull ring being fixedly connected to an end of the soft rope away from the connecting block;

[0018] Stirring rods, two of the stirring rods are fixedly connected to the rotating shaft, and the rotating shaft and the stirring rods are located in the barrel body.

[0019] Furthermore, a plurality of sharp blocks are provided on the upper end surface of the grid plate.

[0020] Furthermore, a method for preparing an oil-separated hot pot dipping sauce is provided, wherein the specific steps for preparing the oil bag are as follows:

[0021] S1. Pre-process the nuts, sort the peanuts or sesame seeds by color to remove mold and mildew to ensure the safety of the raw materials, then perform gradient roasting to avoid burning, and then cool them to allow the oil to undergo thermal oxidation.

[0022] S2. After frying, low-temperature grinding is performed. After grinding, secondary fine grinding is performed to extract oil to improve the smoothness of the taste. Rosemary extract is added to inhibit oil oxidation. After heating the oil, star anise, cinnamon and bay leaves are added in proportion. Fry until fragrant, then cool and filter. Finally, disinfect and fill into film bags.

[0023] Furthermore, a method for preparing an oil-separated hot pot dipping sauce is provided, wherein the specific steps for preparing the sauce package are as follows:

[0024] S1. Process the fermentation raw materials. First, add red fermented bean curd paste, white fermented bean curd paste, and chive flower sauce in proportion and homogenize them with a colloid mill to improve stability. Add nisin to specifically inhibit Gram-positive bacteria and reduce the amount of chemical preservatives.

[0025] S2. Rinse the dried scallops with running water, then steam them to hydrolyze the protein to release flavor peptides, and finally puree them to enhance the release efficiency of the flavor.

[0026] S3. After mixing the fermented bean curd paste, dried mud clams and cooking oil, perform vacuum low-temperature concentration and dehydration to avoid Maillard reaction, then add sodium dehydroacetate to inhibit mold, yeast and bacteria, and then aseptically fill into barrel 101 to avoid secondary contamination.

[0027] Furthermore, a method for preparing an oil-separated hot pot dipping sauce, and a method for packaging and using the hot pot dipping sauce are provided:

[0028] S1. Fill the material into the barrel, and then place the oil bag on top of the grid plate.

[0029] S2. When in use, press the pressing plate downward to squeeze the oil bag to break it, and the oil passes through the mesh plate and mixes with the material body.

[0030] The advantages of the present invention compared with the existing technology are:

[0031] 1. The present invention physically isolates the oil through the barrel and the grid plate, so that the oil can be stored separately after production and mixed only when in use to inhibit the reproduction of microorganisms. At the same time, a stirring rebound component is provided through the pull ring, soft rope, spring plate box and rotating shaft to make the oil mixing more uniform and improve the taste.

[0032] 2. The present invention adopts low-temperature sterilization when producing the oil bag and the material bag, which retains volatile flavor substances to the greatest extent compared with the high-temperature sterilization in the prior art. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 It is a three-dimensional schematic diagram of the present invention.

[0034] Figure 2 It is a schematic cross-sectional view of a barrel of the present invention.

[0035] Figure 3 It is a three-dimensional schematic diagram of the stirring rebound component of the present invention.

[0036] Figure 4 It is a three-dimensional schematic diagram of the stirring rebound component of the present invention without the bottom plate.

[0037] Figure 5 It is a partial enlarged view of point A of the present invention.

[0038] Figure 6 The present invention is a flow chart of a method for preparing hot pot dipping sauce.

[0039] As shown in the figure: 1. Packaging assembly; 101. Barrel body; 102. Groove; 2. Grid plate; 201. Point block; 3. Pressing plate; 4. Handle; 5. Base; 6. Stirring rebound assembly; 601. Rotating shaft; 602. Spring sheet; 603. Connecting block; 604. Soft rope; 605. Pull ring; 606. Stirring rod. DETAILED DESCRIPTION

[0040] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0041] In order to make the contents of the present invention more clearly understood, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention.

[0042] like Figure 1 and Figure 3 As shown, the technical solution of the present invention is: a container using oil separation packaging, comprising: a grid plate 2 is connected to the sub-packaging component 1, the grid plate 2 is used to separate the material body and the oil bag, and the oil bag is supported at the same time, the pressing plate 3 is connected to the sub-packaging component 1, the oil bag is squeezed by the pressing plate 3, the base 5 is connected to the bottom of the sub-packaging component 1, a cavity is opened in the base 5, and the stirring rebound component 6 is connected to the base 5, and the cavity in the base 5 facilitates the installation of the stirring rebound component 6.

[0043] like Figure 2 As shown, the packaging component 1 includes a barrel body 101, which is used to conveniently place the grid plate 2, the material body and the oil bag. A groove 102 is opened inside the barrel body 101, and the pressure plate 3 is slidably connected to the barrel body 101 through the groove 102. The grid plate 2 is placed at the bottom of the groove 102, and the grid plate 2 is placed through the groove 102.

[0044] like Figure 3 、 Figure 4 and Figure 5 As shown, the stirring rebound component 6 includes a rotating shaft 601 rotatably connected to the base 5, the base 5 is used to support the rotating shaft 601, a spring sheet 602 wraps the lower side of the rotating shaft 601, the inner end of the spring sheet 602 is fixedly connected to the rotating shaft 601, and the connecting block 603 is fixedly connected to the outer end of the spring sheet 602. The rotating shaft 601 is rebounded and rotated through the spring sheet 602. The soft rope 604 is fixedly connected to the connecting block 603. The connecting block 603 is used to facilitate the connection of the soft rope 604. The pull ring 605 is fixedly connected to the soft rope 604 away from the connection. At one end of the connecting block 603, the pull ring 605 and the soft rope 604 are used to pull the spring sheet 602. The two stirring rods 606 are fixedly connected to the rotating shaft 601. The rotating shaft 601 and the stirring rod 606 are located in the barrel body 101. The stirring rod 606 is used to facilitate better mixing of the oil and the material. Several sharp blocks 201 are provided on the upper end face of the grid plate 2. The set sharp blocks 201 facilitate better puncturing of the oil bag. It should be noted here that the sharp thorns 201 cannot directly puncture the oil bag, and the oil bag needs to be squeezed through the pressure plate 3.

[0045] like Figure 6 As shown, a method for preparing oil-separated hot pot dipping sauce, the specific steps of preparing the oil bag are as follows:

[0046] S1. Pre-process the nuts, sort the peanuts or sesame seeds by color to remove mold and mildew to ensure the safety of the raw materials, then perform gradient roasting to avoid burning, and then cool them to allow the oil to undergo thermal oxidation.

[0047] S2. After frying, low-temperature grinding is performed. After grinding, secondary fine grinding is performed to extract oil to improve the smoothness of the taste. Rosemary extract is added to inhibit oil oxidation. After heating the oil, star anise, cinnamon and bay leaves are added in proportion. Fry until fragrant, then cool and filter. Finally, disinfect and fill into film bags.

[0048] like Figure 6 As shown, a method for preparing oil-separated hot pot dipping sauce, the specific steps of preparing the sauce body package are as follows:

[0049] S1. Process the fermentation raw materials. First, add red fermented bean curd paste, white fermented bean curd paste, and chive flower sauce in proportion and homogenize them with a colloid mill to improve stability. Add nisin to specifically inhibit Gram-positive bacteria and reduce the amount of chemical preservatives.

[0050] S2. Rinse the dried scallops with running water, then steam them to hydrolyze the protein to release flavor peptides, and finally puree them to enhance the release efficiency of the flavor.

[0051] S3. After mixing the fermented bean curd paste, dried mud clams and cooking oil, perform vacuum low-temperature concentration and dehydration to avoid Maillard reaction, then add sodium dehydroacetate to inhibit mold, yeast and bacteria, and then aseptically fill into barrel 101 to avoid secondary contamination.

[0052] like Figure 6 As shown, a method for preparing an oil-separated hot pot dipping sauce, and a method for packaging and using the hot pot dipping sauce:

[0053] S1. Fill the material into the barrel 101, and then place the oil bag on the grid plate 2.

[0054] S2. When in use, the pressing plate 3 is pressed downward to squeeze the oil bag to break it, and the oil is mixed with the material through the mesh plate.

[0055] In specific use, when it is necessary to mix the oil with the material, the user holds the handle 4 to squeeze the pressure plate 3 downward to squeeze the oil bag. The oil bag is squeezed and the contact tip 201 is broken. The oil leaks through the mesh plate 2 to the bottom of the barrel body 101 and mixes with the material. After soaking for a period of time, the material becomes soft, and the user pulls the pull ring 605 with his fingers to drive the spring sheet 602 to rotate. When the spring sheet 602 rotates, it drives the rotating shaft 601 and the stirring rod 606 to stir the material and oil mixture to make the mixture more uniform. Then, the pressure plate 3 is removed by the handle 4, and the oil packaging bag and the mesh plate 2 are taken out, and the oil mixture in the barrel body 101 is poured out. Finally, the barrel body 101 and the mesh plate 2 are cleaned.

[0056] The present invention and its embodiments are described above. This description is not restrictive. The drawings show only one embodiment of the present invention, and the actual structure is not limited thereto. In short, if a person skilled in the art is inspired by this and, without departing from the purpose of the present invention, designs structures and embodiments similar to this technical solution without inventiveness, they shall fall within the scope of protection of the present invention.

Claims

1. A container using oil separation packaging, characterized in that: include: A subpackaging assembly (1), wherein a grid plate (2) is connected to the subpackaging assembly (1); A pressing plate (3), the pressing plate (3) being connected to the sub-packaging component (1); A base (5), the base (5) is connected to the bottom of the sub-packaging component (1), and a cavity is formed in the base (5); A stirring rebound component (6), wherein the stirring rebound component (6) is connected to the base (5).

2. The container for oil separation packaging according to claim 1, comprising: The subpackaging assembly (1) comprises a barrel body (101), a groove (102) is provided inside the barrel body (101), the pressing plate (3) is slidably connected to the barrel body (101) through the groove (102), and the grid plate (2) is placed at the bottom of the groove (102).

3. The container for oil separation packaging according to claim 1, comprising: The stirring rebound component (6) comprises: A rotating shaft (601), the rotating shaft (601) is rotatably connected to the base (5); a spring sheet (602), wherein the spring sheet (602) wraps around the lower side of the rotating shaft (601), and the inner end of the spring sheet (602) is fixedly connected to the rotating shaft (601); A connecting block (603), wherein the connecting block (603) is fixedly connected to the outer end of the spring sheet (602); A soft rope (604), wherein the soft rope (604) is fixedly connected to the connecting block (603); A pull ring (605), wherein the pull ring (605) is fixedly connected to one end of the soft rope (604) away from the connecting block (603); Stirring rods (606), two of the stirring rods (606) are fixedly connected to the rotating shaft (601), and the rotating shaft (601) and the stirring rods (606) are located in the barrel (101).

4. The container for oil separation packaging according to claim 1, comprising: The upper end surface of the grid plate (2) is provided with a plurality of pointed blocks (201).

5. The method for preparing an oil-separated hot pot dipping sauce according to claim 4, wherein the specific steps for preparing the oil bag are as follows: S1. Pre-process the nuts, sort the peanuts or sesame seeds by color to remove mold and mildew to ensure the safety of the raw materials, then perform gradient roasting to avoid burning, and then cool them to allow the oil to undergo thermal oxidation. S2. After frying, low-temperature grinding is performed. After grinding, secondary fine grinding is performed to extract oil to improve the smoothness of the taste. Rosemary extract is added to inhibit oil oxidation. After heating the oil, star anise, cinnamon and bay leaves are added in proportion. Fry until fragrant, then cool and filter. Finally, disinfect and fill into film bags.

6. The method for preparing an oil-separated hot pot dipping sauce according to claim 5, wherein the specific steps for preparing the sauce package are as follows: S1. Process the fermentation raw materials. First, add red fermented bean curd paste, white fermented bean curd paste, and chive flower sauce in proportion and homogenize them with a colloid mill to improve stability. Add nisin to specifically inhibit Gram-positive bacteria and reduce the amount of chemical preservatives. S2. Rinse the dried scallops with running water, then steam them to hydrolyze the protein to release flavor peptides, and finally puree them to enhance the release efficiency of the flavor. S3. After mixing the fermented bean curd paste, dried mud clams and cooking oil, perform vacuum low-temperature concentration and dehydration to avoid Maillard reaction, then add sodium dehydroacetate to inhibit mold, yeast and bacteria, and then aseptically fill into barrel 101 to avoid secondary contamination.

7. A method for preparing an oil-separated hot pot dipping sauce according to claim 6, and methods for packaging and using the hot pot dipping sauce: S1. Fill the material into the barrel 101, and then place the oil bag on the grid plate 2. S2. When in use, the pressing plate 3 is pressed downward to squeeze the oil bag to break it, and the oil passes through the mesh plate 2 and mixes with the material body.

Images