CN102067981B - Hot pot base, preparation method thereof and combined hot pot components - Google Patents
Hot pot base, preparation method thereof and combined hot pot components Download PDFInfo
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- CN102067981B CN102067981B CN2011100249985A CN201110024998A CN102067981B CN 102067981 B CN102067981 B CN 102067981B CN 2011100249985 A CN2011100249985 A CN 2011100249985A CN 201110024998 A CN201110024998 A CN 201110024998A CN 102067981 B CN102067981 B CN 102067981B
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Abstract
The invention discloses a hot pot base. The hot pot base at least comprises fat, hot pepper, spices, salt and the like which are stirred and mixed together, and is characterized in that: all solid non-particulate materials including the hot pepper and the spices in the hot pot base are frozen below brittle points thereof and are crushed into powder by a low-temperature crushing method. The invention provides a preparation method for the hot pot base. The method comprises the following steps of: performing low-temperature crushing and stirring on various solid non-particulate materials including the hot pepper and the spices at the temperature of below the brittle points; crushing the solid non-particulate materials into powder, mixing and stirring; adding the salt into the stirred materials; and spraying deep fat into the mixed materials to obtain a finished product of the hot pot base. The invention also provides hot pot components. The hot pot components comprise the hot pot base, pots special for side dishes and a chafing dish and an electromagnetic oven. The hot pot base provided by the invention has fast tasty and no residue, and is suitable for home use.
Description
Technical field
The present invention relates to chafing dish bottom flavorings, and the preparation method of this chafing dish bottom flavorings, the present invention relates to the combination chafing dish assembly that uses above chafing dish bottom flavorings simultaneously.
Background technology
Chafing dish is China's conventional culinary method, firmly gets masses and likes.The batching more complicated of chafing dish, technical difficulty is big, wants to have the good to eat chafing dish of ambrosia and is not easy, and therefore, various chafing dish restaurants continue to bring out, and the chafing dish of all kinds and taste is provided for people.No doubt convenient to the chafing dish restaurant blocked shot, but chafing dish is that the cooking methods of cuisines is shared in happy and harmonious the sitting around of a kind of family circle together originally, and people still more think to enjoy the beautiful moment of blocked shot at home.The chafing dish bottom flavorings of family has appearred much offering for this reason, on the market.But all there are many obvious defects in these chafing dish bottom flavorings.
At first, existing chafing dish bottom flavorings fragrance in scalding process is overflowed slow, causes the infusion time long, influences the dish organoleptic quality.
Secondly, existing chafing dish bottom flavorings has the spice residue to retain in scalding process, has influenced mouthfeel.
Its three, the tasty agents in the existing chafing dish bottom flavorings is chickens' extract and monosodium glutamate, when home-use again the infusion bone soup dilute chafing dish bottom flavorings and scald and boil, but monosodium glutamate and chickens' extract reach through high temperature boil for a long time after, delicate flavour can run off, freshness also can descend thereupon.Therefore, how keeping the freshness of traditional chafing dish also is a difficult point of chafing dish bottom flavorings product.
The 4th, when the chafing dish bottom flavorings of selling on the existing market is cooked in people's culinary art, the integral plastics bag is sealed off, according to the taste needs, add an amount of chafing dish bottom flavorings, but relatively trouble when sub-material: so because be that the product of the high grease butter that go to branch to make to solidify with hand etc. stick on hand, inconvenience is cleaned; And divide the neither one quantitative methods like this, can only be with feeling branch.If be exactly a bag when once not eat in addition, in a single day to pack and open, its unspent chafing dish bottom flavorings can't seal again, makes remaining chafing dish bottom flavorings be difficult for preservation.
The 5th, existing chafing dish bottom flavorings by: capsicum, Chinese prickly ash, bean cotyledon, Salt black bean, chickens' extract, monosodium glutamate, spices etc. form through simply being pulverized and mixed frying.So on the use amount of these raw materials can only be one relative quantitatively quality changes at any time because agricultural byproducts are with the variation of weather, environment, kind etc.So just cause the taste fluctuation ratio of chafing dish bottom flavorings of production bigger.
The 6th, existing chafing dish bottom flavorings all is to form through simply being pulverized and mixed frying with capsicum, Chinese prickly ash, bean cotyledon, Salt black bean, chickens' extract, monosodium glutamate, spices etc., just need a large amount of capsicum of buying, Chinese prickly ash, bean cotyledon, garlic, ginger etc. so need to produce large batch of chafing dish bottom flavorings, and agricultural byproducts have the freshness requirement, very difficult keeping.
Summary of the invention
At above-mentioned defective, the technical problem that the present invention solves is that a kind of chafing dish bottom flavorings is provided, and fragrance overflows soon in this chafing dish bottom flavorings scalding process, and does not stay residue.
The technical problem that the present invention further solves is that a kind of chafing dish bottom flavorings is provided, and this chafing dish bottom flavorings can keep the freshness of traditional chafing dish.
The technical problem that the present invention further solves is, a kind of chafing dish bottom flavorings is provided, and is convenient to quantitative use, and can not touches with one's hand.
The technical problem that the present invention further solves is, provides a kind of taste more stable chafing dish bottom flavorings.
The technical problem that the present invention further solves is, a kind of chafing dish bottom flavorings that man-hour, raw material were easy to preserve that adds is provided.
The present invention also provides the preparation method of above-mentioned chafing dish bottom flavorings, and the chafing dish assembly that comprises this chafing dish bottom flavorings.
Provided by the invention, comprising:
A kind of chafing dish bottom flavorings, at least comprise materials such as the grease that mixes together, capsicum, spice, salt, it is characterized in that, the solid-state non-microgranular material of in this chafing dish bottom flavorings all, comprise capsicum, spice, all freezingly below the brittle point, adopt the method for low-temperature grinding to pulverize to Powdered to it.
Described chafing dish bottom flavorings also is mixed with Japan pepper essential oil, ginger garlic essential oil, and above-mentioned material all extracts by the supercritical fluid extraction isolation technics.
Comprise that also same employing is freezing below brittle point, pulverizing the back with the low-temperature grinding method be the smart powder of pulverous bean cotyledon, fermented soya bean essence powder, rock sugar, fermented glutinour rice, and pulverous tasty agents, each component are as follows according to weight proportion:
The smart powder 15-18 of grease 20-30 capsicum 14-16 bean cotyledon
Ginger garlic essential oil 10-15 salt 6-8 Japan pepper essential oil 3-6
The smart powder 4-6 of fermented soya bean tasty agents 10-14 rock sugar 2-4
Fermented glutinour rice 5-7 spice 0.3-0.6
Described tasty agents is base-material with bright bone soup, adds monosodium glutamate, chickens' extract, concentrates then, obtains after extracting solid content.
Described chafing dish bottom flavorings is split into the tablet shape, and adopts the buckplate of tablet packing bubble-cap structure to pack.
A kind of chafing dish bottom flavorings preparation method comprises:
With various solid-state non-powder materials, comprise capsicum, spice, adopt the following low temperature of brittle point to carry out the low-temperature grinding stirring, it is Powdered pulverizing and mixing is stirred;
Salt is added material in the above-mentioned stirring;
To above-mentioned mixed material spray deep fat, obtain the chafing dish bottom flavorings finished product.
Described solid-state non-powder material also comprises bean cotyledon, fermented soya bean, tasty agents, rock sugar, fermented glutinour rice.
Before carrying out the low-temperature mixed cooling and stirring, also carry out preliminary treatment, make material have unified size.
It specifically is to adopt that material that liquid nitrogen will be to be pulverized is freezing to be pulverized below the brittle point to it again that described low-temperature mixed stirs.
Also comprise the steps:
Adopting the supercritical fluid extraction isolation technics, is raw material with Chinese prickly ash, ginger garlic, extracts Japan pepper essential oil, ginger garlic essential oil;
Before the spray deep fat, above-mentioned Japan pepper essential oil, ginger garlic essential oil are added in the material in the above-mentioned stirring.
After carrying out the step of described spray deep fat, need to keep mixed material at 25 ° ± 0.5 °.
When carrying out the step of described spray deep fat, the temperature of this deep fat is specially 170 ° ± 5 °.
Also comprise the steps:
The bright bone soup that obtains with boiling is base-material, adds chickens' extract, monosodium glutamate, and concentration extraction solid content then is as tasty agents;
Before the spray deep fat, with the mixing of materials in tasty agents and other stirring.
With the chafing dish bottom flavorings finished product moulding that forms at last, and put into inner packaging box after appearance is put the oil, described inner packaging box is for adopting the concavo-convex board-like separately-loaded packing of tablet packing bubble-cap structure.
The concrete steps of the moulding of described chafing dish bottom flavorings finished product and packing are:
Adopt mould with certain pressure above-mentioned finished product to be compressed to tablet;
Above-mentioned tablet is placed on the fixing support, at the uniform velocity by having in the constant 50 ℃ fuel tank, makes its surface spread uniform oil film;
The tablet shape finished product of smearing oil is put into calm cooler bin about 15 °, make the oil film coagulation forming of product surface;
The above-mentioned tablet shape finished product that has been coated with oil film is packed in each pit of buckplate of tablet packing bubble-cap structure;
Carry out plastics easy-to-tear film high frequency heat seal at film sealing machine, finish the packing to tablet shape finished product.
A kind of combination chafing dish assembly comprises above-mentioned any described chafing dish bottom flavorings, and the special-purpose pot of garnishes, chafing dish, electromagnetic oven.
A kind of combination chafing dish assembly also is provided, comprises the chafing dish bottom flavorings of above-mentioned arbitrary described chafing dish bottom flavorings preparation method preparation, and garnishes, the special-purpose pot of chafing dish, electromagnetic oven.
Compared with prior art, chafing dish bottom flavorings provided by the invention, the solid-state non-dusty raw materials of its raw material all adopt the method for low-temperature grinding to pulverize below the raw material brittle point to Powdered, mix with other raw material then.Such bed material does not stay residue because the characteristic of low-temperature grinding can be preserved its original flavor, and since very thin, can be tasty rapidly in scalding process.
In a preferred embodiment of this invention, after adopting bone soup to add delicate flavour condiment such as monosodium glutamate, chickens' extract, through the Ao Ganshui operation of grading pulverous soluble solids is proposed again, as the part of above-mentioned chafing dish bottom flavorings composition, can effectively keep the freshness of chafing dish, and make the use of chafing dish bottom flavorings convenient.
In a preferred embodiment of this invention, the manner of packing of chafing dish bottom flavorings adopts the method for similar tablet to pack, and tolerance was convenient when it was used, and was convenient to the selection consumption suitable according to taste, and can not stain by handle.
After adopting above-mentioned chafing dish bottom flavorings, because raw material is pulverized to Powdered, make the consumption tolerance of its each composition accurately, the taste of product is controlled easily, and can be adjusted taste easily as required.
Adopt the another one benefit of above-mentioned chafing dish bottom flavorings to be, the finished product of making is preserved convenient, and it is little to take up space.
Description of drawings
Fig. 1 is the chafing dish bottom flavorings preparation method's that provides of third embodiment of the invention flow chart;
Fig. 2 is the schematic diagram of the packing box that uses in the third embodiment of the invention;
Fig. 3 is that the A of Fig. 2 is to schematic diagram.
The specific embodiment
First embodiment of the invention provides a kind of chafing dish bottom flavorings.This chafing dish bottom flavorings comprises grease, capsicum, spice, salt, and wherein, solid-state non-Powdered shape materials such as capsicum and spice all adopt the method for low-temperature grinding to pulverize to after Powdered, mix forming this chafing dish bottom flavorings again with other composition.The ratio of each component is adjusted according to the taste needs.Its key is, all solid-state non-pulverous materials all adopt the method for low-temperature grinding to pulverize to Powdered, according to different requirements, material can be crushed to the ultra-micro powder shape more than 300 orders, and perhaps 200 orders are to the powder between 300 orders.
So-called low-temperature grinding is that above-mentioned solid-state non-powdered substance is freezing after below the brittle point, pulverizes, and so just can make it become powder.Freeze grinding technology can not only be pulverized and be difficult to grease, the higher material of carbohydrate content content pulverized under the normal temperature, and can keep by the color of milling product and various active material, have more incomparable advantage aspect the fine degree of converted products, can easily reach the above ultra micro powder of 300 orders.Material after the pulverizing has kept the flavor components in the raw material, compares with the simple pulverizing under the general normal temperature, because its powder is very fine, can not be granular uncomfortable sensation when having into mouth as the material of breaking method acquisition.
So-called spice, specifically be adopt fragrant fruit, tsaoko, anise, cassia bark, Amomum cardamomum, fructus amomi, fennel seeds, three how, in the spices such as vanilla one or several make, concrete adopt which plant with and concrete ratio, adjust according to the taste of required acquisition.Described grease also can be selected suitable grease for use as required, as butter, palm wet goods.
The chafing dish bottom flavorings that above-mentioned first embodiment provides is a kind of simple formulation.Second embodiment of the invention provides a kind of preferred prescription.
This chafing dish bottom flavorings comprises grease, capsicum, spice, salt, also comprises the smart powder of bean cotyledon, the smart powder of fermented soya bean, tasty agents, rock sugar, fermented glutinour rice; Above-mentioned material is except grease and salt, and other are the method pulverizing of adopting low-temperature grinding and are pulverous material.In addition, this chafing dish bottom flavorings also mixes Japan pepper essential oil, ginger garlic essential oil, and these essential oils all extract by the supercritical fluid extraction isolation technics.The supercritical fluid extraction isolation technics is a kind of special separation means of maturation.Any material all exists three kinds of phase-gas phases, liquid phase, solid phase.Three coordinate the point of equilibrium state coexistence three phase point.Liquid, gas two coordinate the point of poised state critical point.Temperature and pressure when critical point is called critical pressure.The desired pressure and temperature of its critical point of different materials has nothing in common with each other.(Supercritical fluid, SCF) SCF in the technology refers to that temperature and pressure all is higher than the fluid of critical point to supercritical fluid.Be higher than critical-temperature and critical pressure and be called supercriticality near the state of critical point.When being in supercriticality, gas-liquid two-phase character is very close, so that can't distinguish, so be referred to as SCF.So-called supercritical fluid extraction isolation technics is to utilize the solvability of supercritical fluid and the relation of its density, namely utilizes pressure and temperature that the influence of supercritical fluid solvability is carried out.When gas is in supercriticality, become the single phase of character between liquids and gases, have the density close with liquid, though being higher than gas, viscosity is starkly lower than liquid, diffusion coefficient is 10～100 times of liquid; Therefore material there are permeability and stronger solvability preferably, some composition in the material can be extracted.Above-mentioned Japan pepper essential oil, ginger garlic essential oil namely adopt above-mentioned technology to extract from materials such as Chinese prickly ash, ginger garlic.
In the above-mentioned chafing dish bottom flavorings, each component is as follows according to weight proportion:
The smart powder 15-18 of grease 20-30 capsicum 14-16 bean cotyledon
Ginger garlic essential oil 10-15 salt 6-8 Japan pepper essential oil 3-6
The smart powder 4-6 of fermented soya bean tasty agents 10-14 rock sugar 2-4
The smart powder 0.3-0.6 of fermented glutinour rice 5-7 spice
In above-mentioned prescription, described tasty agents is not to adopt general simple monosodium glutamate, chickens' extract etc., but is base-material with the bright bone soup that acquisition is endured in steaming, adds monosodium glutamate, chickens' extract, the powdered substance that obtains behind the concentration extraction solid content.
Above-mentioned material forms the chafing dish bottom flavorings of certain viscosity through after mixing stirring, can be divided into the tablet shape by make-up machine, and be contained in the buckplate of tablet packing bubble-cap structure.Like this, just can be as getting it filled during use, slices are taken very easily, and not only use amount is convenient to control, and hand is stain by grease.
Below the 3rd embodiment a kind of method for preparing chafing dish bottom flavorings is provided.This method also can be simplified the chafing dish bottom flavorings that the back provides for the preparation of first embodiment for the preparation of the chafing dish bottom flavorings that provides among second embodiment.Please referring to Fig. 1, this figure is the flow chart of present embodiment.
Step S1 with various solid-state non-powder materials, comprises capsicum, spice, bean cotyledon, fermented soya bean, rock sugar, fermented glutinour rice etc., after preliminary treatment is the certain granules shape, adopts the low-temperature grinding stirring method to pulverize to Powdered and mix with tasty agents.
Described low-temperature grinding, its temperature requirement is pulverized below the brittle point of material separately like this, could very easily pulverize to be trickle powder, concrete fineness requirement at 200 orders to 300 orders.General low temperature obtains to adopt liquid nitrogen and mixing of materials, makes material obtain needed low temperature.
In above-mentioned material, tasty agents is more special, is to adopt to add in the bright bone soup after monosodium glutamate, chickens' extract or other have the interpolation material of delicate flavour Ao Gan moisture again, concentration extraction solid content, the powder material of acquisition.
Step S2 adds Powdered or liquid materials such as salt, Japan pepper essential oil, ginger garlic essential oil in the mixture in above-mentioned the mixing; Described Japan pepper essential oil, ginger garlic essential oil are to adopt the supercritical fluid extraction isolation technics, are that raw material extracts with Chinese prickly ash, ginger garlic;
Step S3 adds high-temperature hot oil and above-mentionedly through stirred mixture after a while it to be mixed in the spray mode, and guarantees that temperature is at 25 ° ± 0.5 ° in this mixed process, and like this, material finally becomes evenly and the finished product with certain viscosity.The recommended temperature of described high-temperature hot oil is 170 ° ± 5 °.
Step S4, the above-mentioned material after spray finished is keeping being transported to the make-up machine moulding under 25 ° ± 0.5 ° the situation; Form the tablet of required size during moulding as required; Make-up machine has corresponding mould and can apply certain pressure to mixed material, makes it cut apart moulding, and the pressure of make-up machine can be adjusted as required; The finished product of finally cutting apart moulding is the tablet shape;
Step S5, the tablet shape finished product after the moulding is placed on the fixing support, at the uniform velocity by having in the constant 50 ℃ fuel tank, makes its surface spread uniform oil film; Put into the calm cooler bin about 15 ° then, make the oil film coagulation forming of product surface, so just the finished product that becomes the tablet shape can be wrapped and be firm tablet.
Step S6, with the above-mentioned finished product that the has been coated with oil film inner packaging box of packing into, described inner packaging box is for adopting the buckplate of tablet packing bubble-cap structure, and above-mentioned tablet shape finished product is put into each pit respectively, carry out plastics easy-to-tear film high frequency heat seal at film sealing machine then, to whole embossing plate sealing; Like this, each product is conducive to preserve, and selects required component especially easily in airtight relatively environment.
Please referring to Fig. 2 and Fig. 3, above-mentionedly illustrate above-mentioned inner packaging box, and the state that finished product is packed into is shown.Wherein Fig. 2 is the vertical view of described packing box, and Fig. 3 is that the A of Fig. 2 is to schematic diagram.
As shown in the figure, the described buckplate back side has several circular pit 1, be used for to place the finished product 3 that is divided into the tablet shape, in a side of this buckplate elongated pockets 2 is set, and this pit 2 is used for placing plastic fork etc. with convenient taking finished product.After described finished product 3 is put into pit 2, carry out the plastics high frequency heat seal at film sealing machine with plastic foil easy-to-tear film 4, the whole embossing plate back side is sealed.
By above method, namely can obtain the described chafing dish bottom flavorings of above-mentioned second embodiment.
The present invention provides a kind of combination chafing dish assembly simultaneously, this combination chafing dish assembly comprises the chafing dish bottom flavorings that above-mentioned first embodiment or second embodiment provide, the perhaps chafing dish bottom flavorings of preparing according to above-mentioned any means, and the packaged garnishes that provide as required (for example chafing dish beef or remote mountains precious mushroom), the special-purpose pot of chafing dish, electromagnetic oven, above-mentioned material is packaged, sell together, make the user buy back a combination chafing dish assembly, just had all material of making chafing dish, can be edible to appetizing chafing dish easily at once.This combination chafing dish assembly, it can be any one portable chafing dish shop, perhaps portable chafing dish shop, perhaps Portable chafing dish shop, perhaps portable tourism chafing dish shop, wherein the shop word also can replace be called the shop,, Room, room, room, city etc., the chafing dish bottom flavorings in the combination chafing dish assembly can be any one taste.
The above only is preferred embodiment of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (9)
1. chafing dish bottom flavorings, comprise the grease that mixes together, capsicum, spice, salt, described spice, specifically be to adopt fragrant fruit, tsaoko, anistree, cassia bark, Amomum cardamomum, fructus amomi, fennel seeds, three how, in the vanilla flavor one or several are made, it is characterized in that: it is freezing below brittle point also to include employing, pulverizing the back with the low-temperature grinding method is the smart powder of pulverous bean cotyledon, the smart powder of fermented soya bean, rock sugar, fermented glutinour rice, and pulverous tasty agents, described tasty agents is base-material with bright bone soup, add monosodium glutamate, chickens' extract, concentrate then, obtain after extracting solid content, the solid-state non-microgranular material of in this chafing dish bottom flavorings all, comprise capsicum, spice, all freezing to its below brittle point, adopt the method for low-temperature grinding to pulverize to Powdered, described chafing dish bottom flavorings also is mixed with Japan pepper essential oil, ginger garlic essential oil, above-mentioned material all extracts by the supercritical fluid extraction isolation technics, described grease, capsicum, the smart powder of fermented soya bean, ginger garlic essential oil, salt, Japan pepper essential oil, the smart powder of bean cotyledon, tasty agents, rock sugar, fermented glutinour rice, the component of spice is as follows according to weight proportion:
The smart powder 15-18 of grease 20-30 capsicum 14-16 bean cotyledon
Ginger garlic essential oil 10-15 salt 6-8 Japan pepper essential oil 3-6
The smart powder 4-6 of fermented soya bean tasty agents 10-14 rock sugar 2-4
Fermented glutinour rice 5-7 spice 0.3-0.6.
2. the preparation method of chafing dish bottom flavorings according to claim 1 is characterized in that: adopt low temperature below the brittle point to carry out low-temperature grinding fermented soya bean, bean cotyledon and stir, pulverizing is the smart powder of Powdered fermented soya bean, the smart powder of bean cotyledon; And with the capsicum in the batching of said components, tasty agents, rock sugar, fermented glutinour rice, spice, all freezingly below the brittle point, adopt the method for low-temperature grinding to pulverize to Powdered to it, and mix stirring with the smart powder of fermented soya bean, the smart powder of bean cotyledon;
Be raw material with Chinese prickly ash, ginger garlic, adopt the supercritical fluid extraction isolation technics to extract Japan pepper essential oil, ginger garlic essential oil;
Salt is added material in the above-mentioned stirring;
Above-mentioned Japan pepper essential oil, ginger garlic essential oil are added in the material in the above-mentioned stirring;
To above-mentioned mixed material spray deep fat, obtain the chafing dish bottom flavorings finished product;
The chafing dish bottom flavorings finished product is divided into the tablet shape, and adopts the buckplate of tablet packing bubble-cap structure to pack.
3. the preparation method of chafing dish bottom flavorings according to claim 2, it is characterized in that: the described buckplate back side has several circular pit, be used for to place the chafing dish bottom flavorings finished product that is divided into the tablet shape, in a side of this buckplate elongated pockets is set, this pit is used for placing plastic fork.
4. the preparation method of chafing dish bottom flavorings according to claim 2 is characterized in that: before carrying out the low-temperature mixed cooling and stirring, also carry out preliminary treatment, make material have unified size.
5. chafing dish bottom flavorings preparation method according to claim 2 is characterized in that: described low-temperature grinding specifically is to adopt that material that liquid nitrogen will be to be pulverized is freezing to be pulverized below the brittle point to it again.
6. chafing dish bottom flavorings preparation method according to claim 2 is characterized in that: after the step of carrying out described spray deep fat, need to keep mixed material at 25 ℃ ± 0.5 ℃.
7. chafing dish bottom flavorings preparation method according to claim 2, it is characterized in that: when carrying out the step of described spray deep fat, the temperature of this deep fat is specially 170 ℃ ± 5 ℃.
8. chafing dish bottom flavorings preparation method according to claim 2, it is characterized in that: the chafing dish bottom flavorings finished product moulding that will form at last, and after appearance is put the oil, put into inner packaging box, described inner packaging box is for adopting the concavo-convex board-like separately-loaded packing of tablet packing bubble-cap structure; The concrete steps of the moulding of described chafing dish bottom flavorings finished product and packing are:
Adopt mould with certain pressure above-mentioned finished product to be compressed to tablet;
Above-mentioned tablet is placed on the fixing support, at the uniform velocity by having in the constant 50 ℃ fuel tank, makes its surface spread uniform oil film;
The tablet shape finished product of smearing oil is put into 15 ℃ calm cooler bin, make the oil film coagulation forming of product surface;
The above-mentioned tablet shape finished product that has been coated with oil film is packed in each pit of buckplate of tablet packing bubble-cap structure;
Carry out plastics easy-to-tear film high frequency heat seal at film sealing machine, finish the packing to tablet shape finished product.
9. a combination chafing dish assembly is characterized in that, includes the chafing dish bottom flavorings that the chafing dish bottom flavorings of described claim 1 or the preparation method by the described chafing dish bottom flavorings of claim 3 obtain, and garnishes, the special-purpose pot of chafing dish, electromagnetic oven.
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| CN103190595B (en) * | 2013-04-11 | 2015-02-25 | 重庆周君记火锅食品有限公司 | Material processing method and equipment of hyperconcentration hotpot seasoning food |
| CN105661454B (en) * | 2016-03-07 | 2019-07-30 | 重庆汤嫂食品有限公司 | A kind of chafing dish bottom flavorings and preparation method thereof |
| CN106343501A (en) * | 2016-08-29 | 2017-01-25 | 何张玲 | Fish oil hotpot seasoning for expelling wind and clearing away cold and a preparing method thereof |
| CN106387828A (en) * | 2016-08-29 | 2017-02-15 | 何张玲 | Sour and spicy hotpot bottom materials without causing internal heat and preparation method thereof |
| CN107310792A (en) * | 2017-07-14 | 2017-11-03 | 晓色精品电子商务（深圳）有限公司 | A kind of packed honey and its method for packing |
| CN111513290A (en) * | 2020-03-30 | 2020-08-11 | 内蒙古红太阳食品有限公司 | Clear soup hotpot condiment and preparation method thereof |
| CN111713678A (en) * | 2020-06-30 | 2020-09-29 | 成都泰罗科技有限公司 | Non-hot-processing clear oil hotpot condiment and preparation method thereof |
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