Fragrant hot-pot flavouring and production

A hot pot seasoning and fragrance type technology, which is applied in food preparation, confectionary, confectionery industry, etc., can solve the problems of not being able to satisfy lightness, greasy white soup, heavy taste, etc., and achieve the effect of adapting to a wide range of people, having a light taste and being convenient to eat

Inactive Publication Date: 2005-05-11
辛海波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, Sichuan hot pot is the most famous among all kinds of hot pots with different flavors, and mandarin duck hot pot is basically used according to needs. The problem is that the white soup is greasy and cannot meet the light requirements, while the red soup is spicy and has a heavier taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A fragrance type hot pot seasoning, comprising the following raw material components weighed by weight: 15 parts of salad oil, 15 parts of chicken oil, 13 parts of chicken, 8 parts of onion, ginger and garlic, 3 parts of spices, 3 parts of sugar, 2 parts of monosodium glutamate , 0.05 parts of inosinic acid + guanylic acid, 8 parts of salt.

[0021] The process steps are as follows:

[0022] 1. Raw material preparation: Weigh each raw material according to the above parts by weight;

[0023] 2. Pretreatment of raw materials: wash the weighed onion, ginger, and garlic and grind them with a grinder for later use. Slow the chicken with the weight ratio at room temperature 20--25°C for 4 hours, and use a grinder after slowing down. minced spare;

[0024] 3. Frying: Put the salad oil, minced green onion, ginger and garlic, and spices in the weight ratio into a pot at 100°C and fry for 4 minutes, then add chicken and fry for 5-10 minutes, then add the weight ratio Mix chic...

Embodiment 2

[0029] A fragrance-type hot pot seasoning, comprising the following raw material components weighed by weight: 10 parts of salad oil, 10 parts of chicken oil, 10 parts of chicken, 5 parts of onion, ginger and garlic, 1 part of spice, 1 part of sugar, and 1 part of monosodium glutamate , 0.01 parts of inosinic acid + guanylic acid, 5 parts of salt.

[0030] The process steps are as follows:

[0031] 1. Raw material preparation: Weigh each raw material according to the above parts by weight;

[0032] 2. Pretreatment of raw materials: wash the weighed onion, ginger, and garlic and grind them with a grinder for later use. The chicken with the weight ratio is slowed down for 6 hours at a room temperature of 20--25°C. After slowing down, use The shredder is used for crushing;

[0033] 3. Frying: Put the salad oil, minced green onion, ginger and garlic, and spices in the weight ratio into a pot at 110°C and fry for 4 minutes, then add chicken and fry for 5-10 minutes, then add the ...

Embodiment 3

[0038] A fragrance type hot pot seasoning, comprising the following raw material components weighed by weight: 20 parts of salad oil, 20 parts of chicken oil, 15 parts of chicken, 10 parts of onion, ginger and garlic, 5 parts of spices, 5 parts of sugar, 5 parts of monosodium glutamate , 0.1 part of inosinic acid + guanylic acid, 10 parts of salt.

[0039] The process steps are as follows:

[0040] 1. Raw material preparation: Weigh each raw material according to the above parts by weight;

[0041] 2. Pretreatment of raw materials: Wash the weighed onion, ginger and garlic and grind them with a grinder for later use. Slow the chicken in the weight ratio for 6 hours at a room temperature of 20--25°C. Then grind it with a grinder for later use;

[0042] 3. Stir-frying: put the salad oil, minced green onion, ginger and garlic, and spices in the weight ratio into a pot at 120°C and fry for 3 minutes, then add the chicken and fry for 5-10 minutes, then add the above-mentioned wei...

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PUM

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Abstract

A faint fragrance type seasoning for chafing dish is prepared from salad oil, chicken fat, chicken, scallion, ginger, garlic cloves, hot flavouring, sugar, gourmet powder, inosinic acid plus guanylic acid, and edible salt through pretreating raw materials, parching, loading in container and cooling. It has delicious taste.

Description

Technical field [0001] The invention relates to a food seasoning, in particular to a fragrance-type chafing dish seasoning and a preparation method thereof. Background technique [0002] Hot pot is convenient to eat and rich in nutrition. Hot pot can be made into various tastes according to different regions, different groups of people, and different climates. It is a popular form of dining. The catering form of hot pot is widely popular all over our country. Now eat hot pot, in order to improve the mouthfeel of hot pot, increase nutrition, will add base material in hot pot, traditional base material is made up of simple heater with clear water and some single seasonings. With the improvement of people's material living standards, in the consumption of hot pot seasoning, a single common seasoning is increasingly unable to meet the pursuit of consumers, but gradually turns to convenience, nutrition, and high-grade. The requirements are becoming more and more refined, and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23D9/00A23G3/00A23L13/10A23L27/10A23L27/22A23L27/40
Inventor 辛海波徐颖
Owner 辛海波
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