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Nutritive chafing dish seasoning agent and preparation method thereof

A technology for seasoning and hot pot, which is applied in the direction of bacteria and food ingredients used in food preparation as taste improvers, yeast-containing food ingredients, etc. strong effect

Inactive Publication Date: 2020-01-07
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

[0004] The present invention proposes a nutritious hot pot seasoning agent, which not only solves the problems of heavy greasy and sticky pot, but also is nutritious and healthy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0024] 46 parts of prawn meat, 22 parts of buckwheat flour, 16 parts of cod fish powder, 13 parts of honeysuckle, 5 parts of chrysanthemum, 8 parts of hawthorn, 6 parts of orange peel, 4 parts of carrot, 4 parts of compound flavoring agent and 10 parts of cooking oil; prawn meat Buckwheat flour needs to be pre-treated by double fermentation of bifidobacteria and yeast. The compound flavoring agent is composed of sodium glutamate, trehalose and chicken essence. Edible oil is the mixed oil of salad oil and Eucommia essential oil.

[0025] Preparation:

[0026] 1) Treatment of prawn meat and buckwheat flour: mix prawn meat and buckwheat flour, add water for beating, add bifidobacteria to the slurry for fermentation, the fermentation temperature is 33°C, and the fermentation time is 35h. After inactivation, add Yeast is fermented, and the fermentation temperature...

Embodiment 2

[0032] A nutritious hot pot seasoning agent, calculated in parts by weight, comprises the following raw materials:

[0033] 40 parts of prawn meat, 24 parts of buckwheat flour, 12 parts of cod fish powder, 13 parts of honeysuckle, 2 parts of chrysanthemum, 6 parts of hawthorn, 4 parts of orange peel, 6 parts of carrot, 2 parts of compound flavoring agent and 7 parts of cooking oil; Buckwheat flour needs to be pre-treated by double fermentation of bifidobacteria and yeast. The compound flavoring agent is composed of sodium glutamate, trehalose and chicken essence. Edible oil is the mixed oil of salad oil and Eucommia essential oil.

[0034] Preparation:

[0035] 1) Treatment of prawn meat and buckwheat flour: mix prawn meat and buckwheat flour, add water for beating, add bifidobacteria to the slurry for fermentation, fermentation temperature is 35°C, fermentation time is 25h, after inactivation, add Yeast is fermented, and the fermentation temperature is 30 ℃, and the fermen...

Embodiment 3

[0041] A nutritious hot pot seasoning agent, calculated in parts by weight, comprises the following raw materials:

[0042] 50 parts of prawn meat, 20 parts of buckwheat flour, 18 parts of cod fish powder, 10 parts of honeysuckle, 9 parts of chrysanthemum, 12 parts of hawthorn, 8 parts of orange peel, 3 parts of carrot, 5 parts of compound flavoring agent and 14 parts of cooking oil; prawn meat Buckwheat flour needs to be pre-treated by double fermentation of bifidobacteria and yeast. The compound flavoring agent is composed of sodium glutamate, trehalose and chicken essence. Edible oil is the mixed oil of salad oil and Eucommia essential oil.

[0043] Preparation:

[0044] 1) Treatment of prawn meat and buckwheat flour: mix prawn meat and buckwheat flour, add water for beating, add bifidobacteria to the slurry for fermentation, fermentation temperature is 36°C, fermentation time is 20h, after inactivation, add Yeast is fermented, and the fermentation temperature is 28 ℃, a...

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PUM

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Abstract

The invention provides a nutritive chafing dish seasoning agent and a preparation method thereof. The nutritive chafing dish seasoning agent comprises the following raw materials in parts by weight of40-50 parts of prawn meat, 20-25 parts of buckwheat, 12-18 parts of cod powder, 10-15 parts of honeysuckle flowers, 2-9 parts of chrysanthemums, 6-12 parts of haws, 4-8 parts of tangerine peel, 3-6 parts of carrots, 2-5 parts of a composite flavor enhancer and 7-14 parts of edible oil. The preparation method comprises the steps of (1) performing double fermentation treatment on the prawn meat andthe buckwheat; (2) performing enzyme treatment on the cod powder; (3) performing stir-frying treatment on the honeysuckle flowers, the chrysanthemums, the haws, the tangerine peel and the carrots; and (4) mixing fermentation liquor with enzymatic hydrolysate, stir-fried substances and remaining raw materials, and performing drying and adjustment until the solid content is 65-75wt% so as to obtainthe nutritive chafing dish seasoning agent. The nutritive chafing dish seasoning agent not only solves the problems that greasy feeling is heavy and a conventional seasoning is burned, but also is nutritive and healthy.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a nutritional hot pot seasoning agent 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 is determined by the flavoring of chafing dish, along with the raising of living standard, nutritious chafing dish flavoring agent is more and more subject to people's liking nationwide. Especially in winter, the stronger the taste of hot pot, the more enjoyable it is to eat, but a lot of dishes need to be boiled at the bottom of a pot. In the end, the taste will definitely not be as delicious as it was at the beginning, especially the seasoning in hot pot restaurants needs to be selected by yourself. A lot of different tastes were selected, but the result was still not in line with the taste, so the seasonings were directly made into various tastes, which can...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/24A23L27/20A23L27/10A23L5/20
CPCA23L27/00A23L27/24A23L27/20A23L27/10A23L5/28A23L5/276A23V2002/00A23V2400/51A23V2200/14A23V2200/16A23V2250/76
Inventor 吴建民
Owner 太湖县宇翔食品有限公司
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