CN103169051B - Hotpot condiment sauce - Google Patents
Hotpot condiment sauce Download PDFInfo
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- CN103169051B CN103169051B CN201310082375.2A CN201310082375A CN103169051B CN 103169051 B CN103169051 B CN 103169051B CN 201310082375 A CN201310082375 A CN 201310082375A CN 103169051 B CN103169051 B CN 103169051B
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Abstract
The invention relates to condiment sauce and particularly discloses hot pot condiment sauce. The hot pot condiment sauce takes sesame paste, peanut paste, fermented bean curd juice, monosodium glutamate, fermented flour sweet sauce, vinegar, leek flower sauce, white sugar, oyster sauce, light soy sauce, cooking wine, thick chili sauce, hoisin sauce, spices and seasoning oil as raw materials and then is prepared by adding water and uniformly agitating the components. The hotpot condiment sauce disclosed by the invention is simple to prepare and unique in taste, has the good effects of appetizing and seasoning; and the hotpot condiment sauce has comprehensive nutrition components, good aroma, taste and colors, can be stored for long time, can be used at any time and is good for stimulating the appetite of people.
Description
(1) technical field
The present invention relates to a kind of material that dips in, particularly a kind of hot-pot dipping material.
(2) background technology
Chafing dish is a kind of traditional food that broad masses enjoy a lot to eat, and particularly in the winter time, relatives and friends or family circle sit around together, are keeping reeky chafing dish, selects and rinses material separately according to the hobby of oneself, and atmosphere is both ardent, and that eats is also warm.
Along with growth in the living standard, people are also more and more exquisite, fastidious to the various batchings of chafing dish.Chafing dish bottom flavorings miscellaneous, hot-pot dipping material are also innovations in pattern or design, and still, sell in common market dips in material or not only peppery but also salty, or is not only greasy but also salty, and taste is comparatively dull.
(3) summary of the invention
The present invention, in order to make up the deficiencies in the prior art, provides a kind of hot-pot dipping material simple, special taste of preparing.
The present invention is achieved through the following technical solutions:
A hot-pot dipping material, adds water by the raw material of following parts by weight and stirs and make:
20 ~ 40 parts, sesame paste, 10 ~ 30 parts of peanut butter, 3 ~ 7 parts of bean curd milk, 2 ~ 5 parts of monosodium glutamates, 1 ~ 4 part of sweet fermented flour sauce, 1 ~ 2 part of mature vinegar, 1 ~ 3 part of leek, 1 ~ 4 part of white sugar, 1 ~ 4 part, oyster sauce, 2 ~ 5 parts of light soy sauce, 1 ~ 2 part of cooking wine, 0.5 ~ 1.5 part of thick chilli sauce, 0.5 ~ 1.5 part of hoisin sauce, 0.5 ~ 1.5 part of spice, 0.5 ~ 1.5 part of flavouring oil.
The weight proportion of its preferred each raw material is:
30 parts, sesame paste, 20 parts of peanut butter, 5 parts of bean curd milk, 3.5 parts of monosodium glutamates, 2.5 parts of sweet fermented flour sauces, 1.5 parts of mature vinegars, 2 parts of leeks, 2.5 parts of white sugar, 2.5 parts, oyster sauce, 3.5 parts of light soy sauce, 1.5 parts of cooking wine, 1 part of thick chilli sauce, 1 part of hoisin sauce, 1 part of spice, 1 part of flavouring oil.
It is major ingredient that the present invention adopts existing sesame paste and these two kinds traditional hot-pot dipping material raw materials of peanut butter, adds various flavorings, for it, gives perfume (or spice), the various tastes such as salty, sour, peppery, fresh, gives chafing dish material abundanter taste.
The present invention prepares simply, and special taste has good appetizing, seasoning effect, and nutritional labeling is comprehensive, looks good, smell good and taste good, and can preserve for a long time, takes at any time, is beneficial to the appetite that stimulates people.
(4) specific embodiment
Embodiment 1:
Get sesame paste 2000g, peanut butter 1000g, bean curd milk 300g, monosodium glutamate 200g, sweet fermented flour sauce 100g, mature vinegar 100g, leek 100g, white sugar 100g, oyster sauce 100g, light soy sauce 200g, cooking wine 100g, thick chilli sauce 50g, hoisin sauce 50g, spice 50g, flavouring oil 50g, above-mentioned raw materials is put into basin, add cold boiled water water 10kg, not stopping continuously same direction stirs, after various raw materials evenly mix, i.e. edible.
Embodiment 2:
Get sesame paste 4000g, peanut butter 3000g, bean curd milk 700g, monosodium glutamate 500g, sweet fermented flour sauce 400g, mature vinegar 200g, leek 300g, white sugar 400g, oyster sauce 400g, light soy sauce 500g, cooking wine 200g, thick chilli sauce 150g, hoisin sauce 150g, spice 150g, flavouring oil 150g, above-mentioned raw materials is put into basin, add cold boiled water water 20kg, not stopping continuously same direction stirs, after various raw materials evenly mix, i.e. edible.
Embodiment 3:
Get sesame paste 3000g, peanut butter 2000g, bean curd milk 500g, monosodium glutamate 350g, sweet fermented flour sauce 250g, mature vinegar 150g, leek 200g, white sugar 250g, oyster sauce 250g, light soy sauce 350g, cooking wine 150g, thick chilli sauce 100g, hoisin sauce 100g, spice 100g, flavouring oil 100g, above-mentioned raw materials is put into basin, add cold boiled water water 15kg, not stopping continuously same direction stirs, after various raw materials evenly mix, i.e. edible.
Claims (1)
1. a hot-pot dipping material, it is characterized by, by the raw material of following parts by weight, add water and stir and make: 30 parts, sesame paste, 20 parts of peanut butter, 5 parts of bean curd milk, 3.5 parts of monosodium glutamates, 2.5 parts of sweet fermented flour sauces, 1.5 parts of mature vinegars, 2 parts of leeks, 2.5 parts of white sugar, 2.5 parts, oyster sauce, 3.5 parts of light soy sauce, 1.5 parts of cooking wine, 1 part of thick chilli sauce, 1 part of hoisin sauce, 1 part of spice, 1 part of flavouring oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310082375.2A CN103169051B (en) | 2013-03-15 | 2013-03-15 | Hotpot condiment sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310082375.2A CN103169051B (en) | 2013-03-15 | 2013-03-15 | Hotpot condiment sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103169051A CN103169051A (en) | 2013-06-26 |
| CN103169051B true CN103169051B (en) | 2014-12-10 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310082375.2A Expired - Fee Related CN103169051B (en) | 2013-03-15 | 2013-03-15 | Hotpot condiment sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103169051B (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704660A (en) * | 2013-12-23 | 2014-04-09 | 天津市傲绿农副产品集团股份有限公司 | Processing method for black garlic hot pot condiment sauce |
| CN105105066A (en) * | 2015-05-18 | 2015-12-02 | 浙江海洋学院 | Dipping material for fresh shellfish seafood and preparation method thereof |
| CN105212165B (en) * | 2015-08-26 | 2018-07-31 | 颐海（中国）食品有限公司 | A kind of mellowness less salt dip and preparation method thereof |
| CN105124505B (en) * | 2015-08-26 | 2018-07-31 | 颐海（中国）食品有限公司 | A kind of spicy less salt dip and preparation method thereof |
| CN105124507A (en) * | 2015-09-01 | 2015-12-09 | 大连天力调味食品有限公司 | Making method of Dalian seafood nutrient chafing dish condiment sauce |
| CN105105058B (en) * | 2015-09-06 | 2018-05-22 | 上海新川崎食品有限公司 | Seafood taste chafing dish seasoning |
| CN108065326A (en) * | 2016-11-17 | 2018-05-25 | 薛鹏 | A kind of instant-boiled mutton flavorings |
| CN107348460A (en) * | 2017-07-07 | 2017-11-17 | 宁夏宁杨清真食品有限公司 | Cheese's dip |
| CN107348455A (en) * | 2017-08-21 | 2017-11-17 | 重庆众品饮食文化有限公司 | The making raw material and preparation method of a kind of dip |
| CN107594455A (en) * | 2017-09-22 | 2018-01-19 | 成都市恒业生态农产品电子商务有限公司 | A kind of preparation method of convenient chafing dish pungent sauce dish dip |
| CN109090546A (en) * | 2018-07-10 | 2018-12-28 | 李岩 | A kind of hotpot condiment sauce |
| CN109805341A (en) * | 2019-03-05 | 2019-05-28 | 内蒙古红太阳食品有限公司 | A kind of cumin hotpot condiment sauce and preparation method thereof |
| CN115474679A (en) * | 2022-09-06 | 2022-12-16 | 瑞福油脂股份有限公司 | Oil type hot pot condiment sauce and preparation method thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1048386C (en) * | 1994-12-29 | 2000-01-19 | 王国太 | Seasoning for chafing dish |
| CN1138958A (en) * | 1996-06-11 | 1997-01-01 | 北京五洲火锅城 | Chafing dish seasoning and its compounding process |
| CN1215790C (en) * | 2003-11-20 | 2005-08-24 | 曹曾林 | Chafing dish dipping seasoning and making method thereof |
| JP4225431B1 (en) * | 2008-06-26 | 2009-02-18 | 株式会社ミツカン | Seasoning for cooking pots |
| JP2012045011A (en) * | 2011-12-09 | 2012-03-08 | Bussan Food Science Kk | Method for enhancing flavor of food and drink |
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2013
- 2013-03-15 CN CN201310082375.2A patent/CN103169051B/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN103169051A (en) | 2013-06-26 |
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