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Korean-style dry pot material and processing method thereof

A processing method and dry pot technology, which is applied in food science and other fields, can solve the problems of not meeting the requirements of halal food standards and not meeting the dietary needs of Hui people, etc.

Inactive Publication Date: 2016-12-21
NINGXIA NINGYANG HALAL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the taste of dry pot is strong and fragrant, it can also be eaten with soup. The variety of food is liked by more and more people, and the form of dry pot has also evolved into various forms. Especially Korean dry pot is praised and loved by many people, but at present The Korean-style dry pot in the market does not meet the standard requirements of halal food and cannot meet the dietary needs of the Hui people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment one, the processing method of Korean dry pot material, comprises the following processing steps:

[0017] Raw material preparation, vegetable oil, pepper powder, red pepper powder, monosodium glutamate powder, white pepper powder, fennel powder, white sugar, edible salt, soy sauce, cumin powder, cumin and sesame paste are ready for use;

[0018] For the frying of raw materials, pour 80 catties of vegetable oil into the frying pan and heat it to make the oil temperature reach 135-145 degrees Celsius, then lower the oil temperature to 75-85 degrees Celsius, and pour 30 catties of red oil chili noodles into the frying pan. In the cooking pot, fry for 3 minutes, then add 6 catties of pepper powder, 2 catties of white pepper powder, 4 catties of fennel powder, 1 catties of soy sauce, 10 catties of cumin powder and 6 catties of cumin into the frying pot. Minutes to 26 minutes later, finally add 0.8 catties of white granulated sugar, 28 catties of edible salt, 1 catti...

Embodiment 2

[0019] Embodiment two, the processing method of Korean dry pot material, comprises the following processing steps:

[0020] Raw material preparation, vegetable oil, pepper powder, red pepper powder, monosodium glutamate powder, white pepper powder, fennel powder, white sugar, edible salt, soy sauce, cumin powder, cumin and sesame paste are ready for use;

[0021] For the frying of raw materials, pour 120 catties of vegetable oil into the frying pan and heat it to make the oil temperature reach 135 degrees Celsius to 145 degrees Celsius, then lower the oil temperature to 75 degrees Celsius to 85 degrees Celsius, and pour 40 kilograms of red oil chili noodles into the frying pan. In the cooking pot, fry for 3 minutes, then add 10 catties of pepper powder, 4 catties of white pepper powder, 6 catties of fennel powder, 2 catties of soy sauce, 14 catties of cumin powder and 10 catties of cumin into the frying pot. After 10 minutes to 26 minutes, finally add 1.2 catties of white sugar,...

Embodiment 3

[0022] Embodiment three, the processing method of Korean dry pot material, comprises the following processing steps:

[0023] Raw material preparation, vegetable oil, pepper powder, red pepper powder, monosodium glutamate powder, white pepper powder, fennel powder, white sugar, edible salt, soy sauce, cumin powder, cumin and sesame paste are ready for use;

[0024] For the frying of raw materials, pour 100 catties of vegetable oil into the frying pan and heat it to make the oil temperature reach 135-145 degrees Celsius, then lower the oil temperature to 75-85 degrees Celsius, and pour 35 catties of red oil chili noodles into the frying pan. In the cooking pot, fry for 3 minutes, then add 8 catties of pepper powder, 3 catties of white pepper powder, 5 catties of fennel powder, 1.5 catties of soy sauce, 12 catties of cumin powder and 8 catties of cumin into the frying pot. After 10 minutes to 26 minutes, finally add 1 catty of white sugar, 30 catties of edible salt, 2 catties of m...

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PUM

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Abstract

The invention relates to a Korean-style dry pot material, which comprises the following raw materials by weight: 80-120 parts of vegetable oil, 6-10 parts of zanthoxylum bungeanum maxim powder, 30-40 parts of red pepper, 1-3 parts of monosodium glutamate powder, 2-4 parts of white pepper powder, 4-6 parts of fennel powder, 0.8-1.2 parts of white granulated sugar, 28-32 portions of edible salt, 1-2 parts of soy sauce, 10-14 parts of cuminum cyminum powder, 6-10 parts of cuminum cyminum, and 18-22 parts of sesame paste. The invention further provides a processing method of the Korean-style dry pot material. According to the present invention, with the matching of various raw materials according to a certain weight ratio, the Korean-style dry pot cooked by using the dry pot material is hot spicy, delicious and fragrant and is welcomed by most of consumers, the processing method of the Korean-style dry pot material is performed strictly according to the halal food processing specifications requirements, and the Korean-style dry pot material processed by using the processing method meets the food requirements of the Hui nationality.

Description

Technical field: [0001] The invention relates to the technical field of dry pot seasoning and the processing technology of dry pot seasoning, in particular to a Korean style dry pot seasoning combined with Muslim food culture, and also relates to a processing method of the Korean style dry pot seasoning. Background technique: [0002] Dry pot is a kind of Sichuan cuisine, which originated in Deyang City, Sichuan Province. Dry pot is named after hot pot. There is a lot of soup in hot pot, which is suitable for scalding various raw materials; while the soup in dry pot is relatively small, and it is generally eaten directly on the table as a dish. The earliest form of dry pot dishes is to fry the dishes in the kitchen, put them in a cast iron pot and serve them on the table. In order to avoid affecting the taste of the dishes after cooling, heat them with low heat to keep them warm, and use a wooden shovel to shovel them to prevent sticking to the pan. Later, the dry pot grad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
Inventor 杨万东杨春梅杨海军杨海兵
Owner NINGXIA NINGYANG HALAL FOOD
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