Spicy condiment sauce for instant chafing dish and preparation method thereof

A technology that facilitates hot pot and its production method. It is applied in the direction of food ingredients as odor improvers, food ingredients as taste improvers, and food science. It can solve problems such as poor taste, single taste, and reduced hot pot eating experience. The effect of low production cost, easy to manufacture and save

Inactive Publication Date: 2020-12-01
成都程锦食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, many instant hot pots do not provide users with dipping sauces. Even if they are equipped with seasonings, the taste is single and the taste is not good.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: a kind of preparation method of convenient chafing dish spicy dipping sauce, it comprises the following steps:

[0022] S1. Make spicy powder: take pepper, grass fruit and star anise, the weight ratio of peppercorns, grass fruit and star anise is 3:1:1, add it to the cold blended oil, heat on low heat, and turn off when the oil is 60% hot Fire, use a colander to remove the prickly ash, grass fruit and star anise, and use the blended oil in the pot for later use; then take the dried Chaotian pepper and millet pepper, add them to the blended oil in the pot and fry until crispy, then crush them into chili powder, And add edible salt, white granulated sugar and monosodium glutamate in chili powder, make fragrant and spicy powder; Wherein, the weight portion of described chili powder, edible salt, white granulated sugar and monosodium glutamate is: chili powder chili powder 2, edible salt 0.5, white Sugar 0.5, monosodium glutamate 1;

[0023] S2. Making vegeta...

Embodiment 2

[0025] Embodiment 2: a kind of preparation method of instant chafing dish spicy dipping sauce, it comprises the following steps:

[0026] S1. Make spicy powder: take pepper, grass fruit and star anise, the weight ratio of peppercorns, grass fruit and star anise is 2:1:1, add it to the cold blended oil, heat on low heat, and turn off when the oil is 60% hot Fire, use a colander to remove the prickly ash, grass fruit and star anise, and use the blended oil in the pot for later use; then take the dried Chaotian pepper and millet pepper, add them to the blended oil in the pot and fry until crispy, then crush them into chili powder, And add edible salt, white granulated sugar and monosodium glutamate in chili powder, make fragrant and spicy powder; Wherein, the weight portion of described chili powder, edible salt, white granulated sugar and monosodium glutamate is: chili powder 6, edible salt 2, white granulated sugar 2 , MSG 2;

[0027] S2. Making vegetable buns: take fresh gree...

Embodiment 3

[0029] Embodiment 3: a kind of preparation method of instant chafing dish spicy dipping sauce, it comprises the following steps:

[0030] S1. Make spicy powder: take pepper, grass fruit and star anise, the weight ratio of peppercorns, grass fruit and star anise is 2.5:1:1, add it to the cold blended oil, heat on low heat, and turn off when the oil is 60% hot Fire, use a colander to remove the prickly ash, grass fruit and star anise, and use the blended oil in the pot for later use; then take the dried Chaotian pepper and millet pepper, add them to the blended oil in the pot and fry until crispy, then crush them into chili powder, And add edible salt, white granulated sugar and monosodium glutamate in chili powder, make fragrant and spicy powder; Wherein, the weight portion of described chili powder, edible salt, white granulated sugar and monosodium glutamate is: chili powder 4, edible salt 1, white granulated sugar 1 , monosodium glutamate 1;

[0031] S2. Making vegetable bu...

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PUM

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Abstract

The invention discloses a spicy condiment sauce for instant chafing dish and a preparation method of the spicy condiment sauce. The preparation method comprises the following steps: preparing spicy powder, preparing a vegetable bag and preparing an oil bag. The spicy condiment sauce disclosed by the invention consists of the spicy bag, the vegetable bag, the oil bag and the vinegar bag, and can beadded and mixed according to the taste of a customer, so that the eating requirement that a hot pot is convenient and instant anytime and anywhere is met, and the inherent spicy taste of the hot potis kept; according to the invention, the fragrance and hemp of the spice are well blended into the oil through reasonable spice compatibility and preparation method; as the oil of the fried chilies isfirstly treated by the Chinese prickly ash, the amomum tsao-ko and the star anise, the fragrance of the Chinese prickly ash, the amomum tsao-ko and the star anise and chilli powder prepared from thechilies through chemical action have fragrance; the beverage is low in raw material and manufacturing cost, suitable for mass consumption and convenient to manufacture and store.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a convenient hot pot spicy dipping sauce and a preparation method thereof. Background technique [0002] The popular feature of hot pot dining is popular and convenient, which is accepted and liked by consumers. With the different lifestyles, major innovations have taken place in the types and operation methods of hot pot. Mutton is the main representative of Beipai Hot Pot and Xinpai Hot Pot. [0003] Eating hot pot in the traditional sense can only be achieved by focusing on families or restaurants, and it needs to rely on designated locations. With the continuous improvement of people's living standards, activities such as traveling and camping in the wild are increasing, and it has become a big problem to have meals at irregular times. The convenient hot pot allows people to eat their favorite hot pot anytime and anywhere, and it is easy to carry and eat without waiting for ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L19/00A23D9/007
CPCA23D9/007A23V2002/00A23L19/09A23L27/00A23L27/10A23V2200/16A23V2200/15
Inventor 赵宗明陈利萍
Owner 成都程锦食品有限公司
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