Hot pot seasoning and preparation method thereof

A technology for seasoning and hot pot, which is used in food ingredients as taste improvers, food science, food heat treatment, etc., can solve problems such as paste pot, and achieve the effect of solving paste pot

Inactive Publication Date: 2019-12-13
太湖县宇翔食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention proposes a hot pot seasoning, which not only solves the problem of sticky pot, but also maintains the traditional strong fragrance, and does not cause the problem of dry tongue

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A hot pot seasoning, calculated in parts by weight, comprises the following raw materials:

[0024] 68 parts of chicken skeleton, 12 parts of germinated brown rice, 10 parts of yam, 8 parts of black sesame, 10 parts of hawthorn, 6 parts of cassia, 8 parts of nutmeg, 3 parts of compound flavor agent, 3 parts of yeast extract and cooking oil 12 servings; the chicken skeleton needs to be high-pressure cooked and enzymatically hydrolyzed before use. The compound flavoring agent is composed of sodium glutamate, edible sugar and sodium succinate. Edible oil is a mixture of peanut oil and refined butter.

[0025] Preparation:

[0026] 1) Chicken skeleton treatment: Add 26 times the mass of water to the chicken skeleton for high-pressure cooking, cool the obtained bone broth to 50°C, add germinated brown rice and perform beating treatment, and then add amylase and flavor protease in turn for enzymatic hydrolysis, The enzymolysis time is 2 hours, and then the temperature is r...

Embodiment 2

[0031] A hot pot seasoning, calculated in parts by weight, comprises the following raw materials:

[0032] 63 parts of chicken skeleton, 16 parts of germinated brown rice, 8 parts of yam, 12 parts of black sesame, 6 parts of hawthorn, 5 parts of cassia, 5 parts of nutmeg, 4 parts of compound umami, 2 parts of yeast extract and cooking oil 8 servings; the chicken skeleton needs to be high-pressure cooked and enzymatically hydrolyzed before use. The compound flavoring agent is composed of sodium glutamate, edible sugar and sodium succinate. Edible oil is a mixture of peanut oil and refined butter.

[0033] Preparation:

[0034] 1) Chicken skeleton treatment: Add 20 times the mass of water to the chicken skeleton for high-pressure cooking, cool the obtained bone broth to 46°C, add germinated brown rice and perform beating treatment, and then add amylase and flavor protease in turn for enzymatic hydrolysis, The enzymolysis time is 4 hours, and then the temperature is raised to ...

Embodiment 3

[0039] A hot pot seasoning, calculated in parts by weight, comprises the following raw materials:

[0040] 72 parts of chicken skeleton, 18 parts of germinated brown rice, 10 parts of yam, 8 parts of black sesame, 12 parts of hawthorn, 8 parts of cassia, 7 parts of nutmeg, 5 parts of compound umami, 4 parts of yeast extract and cooking oil 16 servings; the chicken skeleton needs to be high-pressure cooked and enzymatically hydrolyzed before use. The compound flavoring agent is composed of sodium glutamate, edible sugar and sodium succinate. Edible oil is a mixture of peanut oil and refined butter.

[0041] Preparation:

[0042] 1) Chicken skeleton treatment: Add 30 times the mass of water to the chicken skeleton for high-pressure cooking, cool the obtained bone broth to 40°C, add germinated brown rice and perform beating treatment, and then add amylase and flavor protease in turn for enzymatic hydrolysis, The enzymolysis time is 3 hours, and then the temperature is raised t...

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PUM

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Abstract

The invention provides a hot pot seasoning and a preparation method thereof. The hot pot seasoning comprises the following raw materials in parts by weight: 63-72 parts of chicken skeletons, 12-18 parts of germinated brown rice, 8-15 parts of Chinese yams, 6-12 parts of black sesame seeds, 6-12 parts of hawthorn, 4-8 parts of cassia occidentalis, 5-10 parts of nutmeg seeds, 2-5 parts of a compoundflavor enhancer, 2-4 parts of a yeast extract, and 8-16 parts of edible oil. The preparation method comprises the following steps: 1) treating chicken skeletons to obtain bone soup; 2) pretreating Chinese yam, black sesame, hawthorn, cassia occidentalis and nutmeg seeds with hydrochloric acid, and stir-frying the materials in the edible oil to obtain a stir-fried product; and 3) mixing an enzymatic hydrolysate, the stir-fried product and the remaining raw materials, drying and adjusting the solid content to be 50-60 wt% to obtain the hot pot seasoning. The hot pot seasoning not only solves the problem of pot pasting, but also can maintain the traditional aroma, and does not have the problem of tongue dryness in taste.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a hot pot seasoning and a preparation method thereof. Background technique [0002] Hot pot has a long history in our country and is a popular way of eating. And the quality of chafing dish depends on the seasoning of chafing dish, along with the raising of living standard, chafing dish seasoning is more and more subject to people's liking nationwide. During the long-term high-temperature heating process, the chicken powder added to the hot pot is heated to cause the decomposition of nucleotides, the umami taste disappears quickly, and the taste and flavor of the soup are greatly affected. [0003] Seasoning is an essential condiment in people's daily cooking. No matter which cuisine it is, seasoning is an important part. Along with the raising of people's quality of life, single condiment can't satisfy people's demand to the quality of life, so producing the con...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L27/22A23L5/20A23L5/10
CPCA23L5/13A23L5/17A23L5/27A23L27/00A23L27/10A23L27/20A23L27/22A23V2002/00A23V2200/16A23V2300/24
Inventor 吴建民
Owner 太湖县宇翔食品有限公司
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