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Cold matching hot pot dip and preparation method thereof

A technology for hot pot and dipping sauce, applied in food science and other directions, can solve problems such as loss of flavor, and achieve the effects of controlling microbial indicators, reducing bacterial contamination, and retaining traditional flavors

Inactive Publication Date: 2019-05-03
天津市利民调料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the raw materials are sterilized at high temperature, although the purpose of extending the shelf life can be achieved, the traditional flavor will be seriously lost

Method used

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  • Cold matching hot pot dip and preparation method thereof
  • Cold matching hot pot dip and preparation method thereof
  • Cold matching hot pot dip and preparation method thereof

Examples

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Effect test

preparation example Construction

[0025] A preparation method for cold hot pot dipping sauce as described above, comprising the following steps,

[0026] 1) Dissolve nisin completely in water at 30°C-32°C for later use;

[0027] 2) Add peanut butter, sesame paste and 40% of the water in the formula to the auger, continue to stir until the material is uniform, and beat the evenly stirred material to the blending tank;

[0028] 3) According to the proportion of the formula, add the leek flower sauce, flavoring agent, and nisin mixture into the blending tank, start stirring until the materials are uniform;

[0029] 4) After stirring evenly, put the material into the finished product tank through the emulsification pump, and prepare for filling;

[0030] 5) When the water temperature of the water bath rises to 95°C-98°C, put the airtight product into the water bath, and the product will take 25-30 minutes from entering the hot water pot to leaving the hot water pot to ensure that the product is hot water The tem...

Embodiment 1

[0032] Adopt the above method to prepare cold hot pot dipping sauce, its raw material is made up of the following components by weight,

[0033] 30.635 parts of drinking water; 20 parts of peanut butter; 10 parts of sesame paste; 20 parts of chive flower sauce; 7 parts of vegetable oil; 0.3 parts of flavor enhancer; 0.05 parts of sesame oil essence; the peanut butter and sesame paste are 120 mesh, and the chive flower sauce is 80 mesh. The monosodium glutamate is sodium glutamate, and the sesame oil essence is obtained by supercritical extraction of sesame. The vegetable oil is soybean oil; the fermented bean curd powder is obtained by powdering the fermented bean curd at high temperature. Nisin is obtained from lactic acid fermentation.

Embodiment 2

[0035] Adopt the above method to prepare cold hot pot dipping sauce, its raw material is made up of the following components by weight,

[0036] 32.64 parts of drinking water; 25 parts of peanut butter; 7 parts of sesame paste; 15 parts of chive flower sauce; 7 parts of vegetable oil; 0.3 part of flavor enhancer; 0.05 part of sesame oil essence; monosodium glutamate is monosodium glutamate, and sesame oil essence is obtained by supercritical extraction of sesame. The peanut butter and sesame paste are 120 mesh, and the chive flower sauce is 80 mesh. The vegetable oil is obtained by pressing one or two kinds of oil crops among peanuts, soybeans and sunflower seeds; the fermented bean curd powder is obtained by spraying fermented bean curd at high temperature. Nisin is obtained from lactic acid fermentation.

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Abstract

The invention provides a cold matching hot pot dip and a preparation method thereof. The dip comprises the following components by weight: 6-35 parts of peanut butter, 3-18 parts of sesame sauce, 6-35parts of leek flower sauce, 3-12 parts of vegetable oil, 0.005-0.025 part of nisin, 1-5 parts of fermented bean curd powder, 40-50 parts of drinking water and 3.12-13.58 parts of a flavoring agent. The dip of the invention effectively reduces the possibility of contaimination on the basis of maintaining an original flavor, and is a hot pot sauce which is safe to eat and has a strong sauce.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a cold hot pot dipping sauce. Background technique [0002] Hot pot dipping products have become very popular with consumers in recent years. The main ingredients of the traditional northern hot pot dipping sauce are sesame paste (or peanut butter), leek flower, fermented bean curd and other raw materials. When the traditional hot pot dipping sauce went to the market, it encountered the dilemma of short product shelf life. Because fermented bean curd is a fermented product, the total number of colonies is astonishing, and sesame paste and peanut butter are rich in nutrients, so the shelf life of traditional dipping sauces is very short, and can only be guaranteed for a few months under cold chain transportation. If the raw materials are sterilized at high temperature, although the purpose of extending the shelf life can be achieved, the traditional flavor will be serio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
Inventor 牛丽丽张鹏飞赵爽
Owner 天津市利民调料有限公司
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