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Coconut juice mushroom soup hotpot condiment and preparation method thereof

A technology of hot pot bottom material and coconut milk bacteria, which is applied in food science, food preservation, ultra-high pressure food processing, etc., can solve the problems of fat oxidation and browning, short storage period of products, oil-water stratification, etc., and achieve accelerated dissolution and improved Effects of Utilization, Inhibition Stratification

Pending Publication Date: 2019-12-24
四川天味食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the pressed coconut meat is used as the main raw material to prepare the hot pot bottom material, due to the high fat content of the coconut meat, the processed products are prone to problems of oil-water stratification, fat oxidation and browning, and short storage period during storage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of preparation method of coconut juice mushroom soup chafing dish bottom material, this chafing dish bottom material comprises coconut milk material bag and bacteria soup material bag that are used in conjunction with the weight ratio of 1:1, and concrete preparation process is as follows:

[0033] (1) First remove the coconut shell, take 500 parts of coconut water and 1000 parts of coconut meat, freeze the coconut meat, put it into a chopping machine for chopping and mixing, the chopping speed is 1000r / min, and then pass it through 100 meshes Sieve, rinse with coconut water to obtain 1200 parts of coconut milk;

[0034] (2) Add 10 parts of lemon juice to the coconut milk, then heat at 70°C for 5-8 minutes, stirring continuously and skimming off the slick oil during the process;

[0035] (3) Then homogenize under high pressure at 100Mpa for 5 minutes, and then sterilize at 135° C. for 3 seconds at ultra-high temperature to obtain 1000 parts of coconut milk bottom...

Embodiment 2

[0043] A kind of preparation method of coconut juice mushroom soup chafing dish bottom material, this chafing dish bottom material comprises coconut milk material bag and bacteria soup material bag that are used in conjunction with the weight ratio of 1:1, and concrete preparation process is as follows:

[0044] (1) First remove the coconut shell, take 600 parts of coconut water and 1200 parts of coconut meat, freeze the coconut meat, put it into a chopping machine for chopping and mixing, the chopping speed is 800r / min, and then pass it through 100 meshes Sieve, rinse with coconut water to obtain 1300 parts of coconut juice;

[0045] (2) Add 8 portions of lemon juice to the coconut milk, then heat at 60°C for 5-8 minutes, stirring continuously and skimming off the slick oil during the process;

[0046] (3) Then homogenize under high pressure at 100Mpa for 5min, and then sterilize at 130°C for 5s at ultra-high temperature to obtain 1000 parts of coconut milk bottom material; ...

Embodiment 3

[0054] A kind of preparation method of coconut juice mushroom soup chafing dish bottom material, this chafing dish bottom material comprises coconut milk material bag and bacteria soup material bag that are used in conjunction with the weight ratio of 1:1, and concrete preparation process is as follows:

[0055] (1) First remove the coconut shell, take 500 parts of coconut water and 1200 parts of coconut meat, freeze and freeze the coconut meat, put it into a chopping machine for chopping and mixing, the chopping speed is 800r / min, and then pass it through 100 meshes Sieve, rinse with coconut water to obtain 1300 parts of coconut milk;

[0056] (2) Add 8 portions of lemon juice to the coconut milk, then heat at 70°C for 5-8 minutes, stirring continuously and skimming off the slick oil during the process;

[0057] (3) Then homogenize under high pressure at 100Mpa for 3-5min, and then sterilize at 150°C for 4s at ultra-high temperature to obtain 1000 parts of coconut juice botto...

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Abstract

The invention discloses a coconut juice mushroom soup hotpot condiment and a preparation method thereof. The coconut juice mushroom soup hotpot condiment includes a coconut juice bag and a mushroom soup bag which are used together, the preparation method of the coconut juice mushroom soup hotpot condiment comprises the steps that (1) coconut meat is chopped at high speed; (2) a coconut juice condiment is prepared; (3) edible mushrooms are brewed with hot water and then heated till boiling; (4) the edible mushrooms and a mushroom liquid I are collected by filtration, water is added, the ediblemushrooms are stirred after being heated to boiling again; (5) mushroom liquid II is collected by filtration, and the mushroom liquid I and the mushroom liquid II are mixed in equal proportions and then stirred and heated to boiling; (6) the mushroom soup condiment is prepared; (7) the coconut juice condiment and the mushroom soup condiment are packaged separately and then used in a matching mode,and thus the coconut juice mushroom soup hotpot condiment is obtained. According to the coconut juice mushroom soup hotpot condiment and the preparation method thereof, the prepared coconut juice mushroom soup hotpot condiment is good in stability.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a coconut milk mushroom soup hot pot base material and a preparation method thereof. Background technique [0002] According to the data in 2018, China's catering industry achieved a revenue of 4.27 trillion yuan, a year-on-year increase of 9.5%. Among them, the scale, volume and growth rate of hot pot are undoubtedly among the best. Statistics in 2017 show that the market share of hot pot reached 13.7%. It can be seen that the hot pot industry occupies an important position in the Chinese catering industry. However, the taste of hot pot in the Chinese market is relatively simple, and there are fewer varieties than other foods. Coconut milk is processed into coconut milk beverage or concentrated coconut milk, which has a relatively mature production process, but there is little research on making it into hot pot bottom material, and there is almost no industr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L3/015A23L3/16A23L5/20
CPCA23L27/00A23L27/10A23L3/0155A23L3/16A23L5/21A23V2002/00A23V2300/46A23V2300/24A23V2300/20
Inventor 叶丹倪勇杰刘鹏刘辉石惠文肖龙坤
Owner 四川天味食品集团股份有限公司
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