Preparation method of emulsified hotpot seasoning

Abstract

The invention provides a preparation method of an emulsified hotpot seasoning, and belongs to the technical field of preparation methods of hotpot seasonings. The preparation method comprises the steps: crushing commercially available hotpot seasoning, feeding separated material residue into a digestion tank, digesting for 20-30min, and then crushing by using a ball grinding mill; pumping crushed materials and a digestion solution of the crushed materials into a double-effect concentrator for concentrating, wherein the content of dry materials in concentrated feed liquid is 50-60 percent; and adding the obtained concentrated digestion solution in an emulsifying tank, adding an auxiliary material and an emulsifying agent for emulsifying, grinding by using a colloid mill after the emulsification is completed, and carrying out heat preservation within 60-80 DEG C in the whole process. The emulsified hotpot seasoning prepared by adopting the preparation method uses a conventional hotpot seasoning as a raw material, the hotpot seasoning is crushed by using a crusher, a colloid mill and other devices, and then the emulsified hotpot seasoning is prepared by using an emulsifying technology and by adding partial ingredients. The emulsifying hotpot seasoning is treated by using the technology, on the basis of no change of an original flavor of products, the flavor of the products is enhanced.

Description

technical field [0001] The invention relates to a method for preparing emulsified hot pot bottom material, and belongs to the technical field of preparation methods for hot pot bottom material. Background technique [0002] Hot pot (hot pot, chafing dish) is popular all over the country as a popular folk delicacy. There are various kinds of hot pots in my country, and there are thousands of flavors in a hundred pots. Among them, the most famous Sichuan spicy hot pot is famous all over the world for its spicy and mellow aroma. Hot pot attracts diners all over the world with its delicious taste, the most important thing is the taste of the hot pot base. The hot pot bottom material dissolves various flavor substances of condiments into the soup base by heating, and volatilizes with heating, allowing people to taste rich flavors and smell various attractive aromas. At present, the most popular flavors in the hot pot market are spicy and hot and sour. [0003] But a common def...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problems in the prior art above, that is, the active ingredients in the hot pot bottom material cannot be fully utilized, the oil and the material are separated during the frying process of the hot pot bottom material, and it is not easy to weigh quantitatively during packaging, resulting in the flavor of the bottom material. unstable

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