Cold dish blended seasoning formula and preparation method thereof

A seasoning and formula technology, applied in the field of cold dish fusion seasoning formula and its preparation, can solve the problems that chefs cannot guarantee the taste of dishes, cannot fully meet consumer needs, and do not integrate cold dish seasoning juice, etc., to save manpower and material costs , save time and procedures, and reduce the chef's pressure

Pending Publication Date: 2021-01-01
张海伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, seasoning foods are mainly single products, such as sugar, rice vinegar, salt, soy sauce, etc., which are not mixed with cold dish seasoning sauce. Hotel chefs have cumbersome procedures when making cold dishes, and different chefs cannot guarantee the taste of the dishes. The family kitchen can’t make the taste of a hotel, so a single seasoning can no longer fully meet the needs of consumers. The invention provides a cold dish fusion seasoning formula and its preparation method, which can standardize Northeast cold dishes, reduce the chef’s pressure and save time and process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A mixed seasoning formula for cold dishes, which is prepared from the following raw materials in weight proportions: 5 parts of Haitian white rice vinegar, 5 parts of Haitian balsamic vinegar, 5 parts of Shuita mature vinegar, 5 parts of white sugar, 1 part of edible salt, 1 part of sesame paste, and 1 part of lotus flower 1 part of monosodium glutamate, 1 part of seafood soy sauce, 1 part of mustard oil, 1 part of spicy fresh, 1 part of sesame oil.

[0019] The preparation method comprises the following steps:

[0020] (1) Boil the bottom material: add Haitian white rice vinegar, Haitian balsamic vinegar and water tower mature vinegar into the pot, and boil for five minutes to make the bottom material;

[0021] (2) Adjust the juice: add sugar, edible salt and seafood soy sauce to the above base material, and continue to boil for five minutes;

[0022] (3) Seasoning: continue to add edible salt, lotus monosodium glutamate, sesame paste, mustard oil and spicy fresh, con...

Embodiment 2

[0025] A cold dish fusion seasoning formula prepared from the following raw materials in weight ratio: 25 parts of Haitian white rice vinegar, 20 parts of Haitian balsamic vinegar, 25 parts of Shuita mature vinegar, 30 parts of white sugar, 15 parts of edible salt, 15 parts of sesame paste, lotus flower 15 parts of monosodium glutamate, 25 parts of seafood soy sauce, 10 parts of mustard oil, 10 parts of spicy fresh, 10 parts of sesame oil.

[0026] The preparation method comprises the following steps:

[0027] (1) Boil the bottom material: add Haitian white rice vinegar, Haitian balsamic vinegar and water tower mature vinegar into the pot, and boil for five minutes to make the bottom material;

[0028] (2) Adjust the juice: add sugar, edible salt and seafood soy sauce to the above base material, and continue to boil for five minutes;

[0029] (3) Seasoning: continue to add edible salt, lotus monosodium glutamate, sesame paste, mustard oil and spicy fresh, continue to cook unt...

Embodiment 3

[0032] A mixed seasoning formula for cold dishes, prepared from the following raw materials in weight ratio: 20 parts of Haitian white rice vinegar, 15 parts of Haitian balsamic vinegar, 18 parts of Shuita mature vinegar, 20 parts of white sugar, 10 parts of edible salt, 10 parts of sesame paste, lotus flower 8 parts of monosodium glutamate, 18 parts of seafood soy sauce, 8 parts of mustard oil, 8 parts of spicy fresh, 6 parts of sesame oil.

[0033] The preparation method comprises the following steps:

[0034] (1) Boil the bottom material: add Haitian white rice vinegar, Haitian balsamic vinegar and water tower mature vinegar into the pot, and boil for five minutes to make the bottom material;

[0035] (2) Adjust the juice: add sugar, edible salt and seafood soy sauce to the above base material, and continue to boil for five minutes;

[0036] (3) Seasoning: continue to add edible salt, lotus monosodium glutamate, sesame paste, mustard oil and spicy fresh, continue to cook u...

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PUM

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Abstract

The invention relates to the technical field of food seasonings, and discloses a cold dish blended seasoning formula. A cold dish blended seasoning is prepared from the following raw materials in weight ratio: 1-25 parts of Haitian white rice vinegar, 1-20 parts of Haitian aromatic vinegar, 1-25 parts of Shuita mature vinegar, 1-30 parts of white sugar, 1-15 parts of edible salt, 1-15 parts of sesame paste, 1-15 parts of Lianhua monosodium glutamate, 1-25 parts of seafood soy sauce, 1-10 parts of mustard oil, 1-10 parts of Malaxian and 1-10 parts of sesame oil. The preparation method comprisesthe following steps: making a base material by stewing; preparing a sauce; performing flavoring; and performing sealing. The cold dish blended seasoning formula prepared by the invention can standardize a single dish, relieves the pressure of a cook, saves time and procedures, reduces manpower and material resource cost and is easy to operate; the northeast cold dish is standardized, tastes better, not only is blended with the original freshness and sweetness of the cold dish, but also tastes more delicious and fragrant, and meets the public taste; old people and children can eat the northeast cold dish, and common people can also make the cold dish with a standardized taste at home as well.

Description

technical field [0001] The invention relates to the technical field of food seasoning, in particular to a cold dish fusion seasoning formula and a preparation method thereof. Background technique [0002] At present, seasoning foods are mainly single products, such as sugar, rice vinegar, salt, soy sauce, etc., which are not mixed with cold dish seasoning sauce. Hotel chefs have cumbersome procedures when making cold dishes, and different chefs cannot guarantee the taste of the dishes. The family kitchen can’t make the taste of a hotel, so a single seasoning can no longer fully meet the needs of consumers. The invention provides a cold dish fusion seasoning formula and its preparation method, which can standardize Northeast cold dishes, reduce the chef’s pressure and save time and process. Contents of the invention [0003] In view of the problems in the above background, the present invention provides a cold dish fusion seasoning formula and a preparation method thereof,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
CPCA23L27/00
Inventor 张海伟
Owner 张海伟
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