CN105661162A - Seafood flavored super-concentrated hot pot seasoning and preparation method thereof - Google Patents
Seafood flavored super-concentrated hot pot seasoning and preparation method thereof Download PDFInfo
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- CN105661162A CN105661162A CN201410660914.0A CN201410660914A CN105661162A CN 105661162 A CN105661162 A CN 105661162A CN 201410660914 A CN201410660914 A CN 201410660914A CN 105661162 A CN105661162 A CN 105661162A
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Abstract
The present invention provides a seafood flavored super-concentrated hot pot seasoning which is prepared by using vegetable oil, seafood powder, dried small shrimp powder, corn starch, edible salt, sodium glutamate, highly fresh essence, spices and edible spices as raw materials. The seafood flavored super-concentrated hot pot seasoning is instant and free of residues, contains a variety of amino acid proteins, and is delicious in taste and rich in seafood flavor and in line with the public tastes. The obtained seafood flavored super-concentrated hot pot seasoning is small in volume and convenient for transportation. The seafood flavored super-concentrated hot pot seasoning is prepared by using a special processing control, so that the prepared seafood flavored super-concentrated hot pot seasoning is fresh and delicious in tastes, simple in process, and suitable for industrialization.
Description
Technical field
The present invention relates to chafing dish seasoning technical field, particularly relate to a kind of seafood taste hyperconcentration chafing dish seasoning and its preparation method.
Background technology
Rise in the chafing dish of a Chongqing of Sichuan generation, due to instant and nutritious, receive liking of the whole nation a lot of area people. China region is wide, the difference of the aspects such as the weather of various places, custom, different crowd, Different climate, and the demand of chafing dish taste is different. The quality of chafing dish is decided by the formula of chafing dish seasoning and food flavouring, owing to therefore having there is the chafing dish seasoning that local flavor is different. Along with the raising of people's living standard, people are also more and more higher to the requirement of chafing dish seasoning, therefore constantly have the appearance of the condiment of new chafing dish.
Major part provinces and cities of China are all away from ocean, and the human consumer's seafood chafing dish liking eating seafood for hinterland be can yet be regarded as another good selection. Seafood hot pot material is investigated, and spicy soup is fragrant, and seafood delights is pure, instant, nutritious, is top grade in chafing dish. Seafood chafing dish seasoning on the market is all much chafing dish restaurant self-control, lacks unified standard, is more not suitable for family and uses by oneself. If homemade for chafing dish restaurant condiment is transported back house, pack the problem having become again new with transport. Therefore, developing a applicable home-use, chafing dish seasoning that is instant packed and transport is imperative.
Summary of the invention
It is an object of the invention to provide a kind of seafood taste hyperconcentration chafing dish seasoning.
It is a further object of the present invention to provide the preparation method of above-mentioned seafood taste hyperconcentration chafing dish seasoning.
The present invention is achieved through the following technical solutions:
When without specified otherwise, the present invention is all with parts by weight.
A kind of seafood taste hyperconcentration chafing dish seasoning, is obtained by following raw material:
18-20The vegetables oil of part;
7-9 partSeafood powder;
21-23The edible salt of part;
11-13The white sugar of part;
5-7The W-Gum of part;
3-5The dried shrimp powder of part;
The Sodium Glutamate of 3-5 part;
The milk powder of 0.8-1.2 part;
6-8The Gao Xianjing of part;
The spice of 0.7-0.9 part;
The flavouring agent of 1-3 part.
Described Gao Xianjing is by Sodium Glutamate: 5 '-flavour nucleotide two sodium: disodium succinate mixes with the weight percent of 94:4:2.
Present invention also offers the preparation method of a kind of seafood taste hyperconcentration chafing dish seasoning, undertaken by following operation steps:
1), after batching being prepared, all put into mixing machine and fully mix obtained first part of product
2) the heat oil that oil is heated into 150-160 DEG C, pours first part of product into, fully mixes obtained 2nd part of product in mixing machine;
3) the 2nd part of product is put into the quick-frozen of freezing storehouse immediately, obtained 3rd part of product.
4) after being shattered by the 3rd part of product, at 20-25 DEG C, the obtained 4th part of product of compression moulding packaging in forming machine is poured into.
The time that described oil temperature arrives is determined according to frying pan and practical situation.
Technique effect:
The present invention adopts dried shrimp to be main raw material, and has selected the extract of multiple high quality raw material, becomes with 25 times of concentrated processing and refinings. Volume of the present invention is little, instant, without slag, containing multiple amino acids protein, its delicious flavour, has strong sea food flavor, meet popular taste, is applicable to home-use chafing dish, is innovative bottom material of chafing dish. Present invention employs special technology controlling and process so that obtained seafood taste hyperconcentration chafing dish seasoning delicious flavour, and technique is simple, it is possible to realize automatic production, it is applicable to industrialization.
Embodiment
Illustrating just for helping the method understanding the present invention and core concept thereof of following examples. , it is also possible to the present invention carries out some improvement and modification, it is noted that for those skilled in the art, under the premise without departing from the principles of the invention these improve and modify in the protection domain also falling into the claims in the present invention. The present invention is raw materials used is commercially available prod.
Embodiment 1
Batching:
The vegetables oil of 19 parts; The seafood powder of 9 parts; The dried shrimp powder of 5 parts; The W-Gum of 5 parts; The edible salt of 23 parts; The monosodium glutamate of 4 parts; The white sugar of 12 parts; The Gao Xianjing of 8 parts; The spice of 0.7 part; The flavouring agent of 2 parts
Operation steps:
After preparing, all put into mixing machine and fully mix for subsequent use. Oil is heated to 150 DEG C, all pours in mixing machine gradually and fully mix. With the 5 kilograms one bag sealing of packed one-tenth, enter the quick-frozen of freezing storehouse immediately for subsequent use. Before packaging, shattered, at the temperature of 20-25 DEG C, then put into forming machine compression moulding. Load in pallet, close. Load in outsourcing mounted box. The seafood taste hyperconcentration chafing dish seasoning of the present invention of system.
Described Gao Xianjing is by Sodium Glutamate: 5 '-flavour nucleotide two sodium: disodium succinate mixes with the weight percent of 94:4:2.
The seafood taste hyperconcentration chafing dish seasoning that the present invention obtains, after testing: moisture, salt, acid value, peroxide value, total arsenic, lead, foodstuff additive, total number of bacterial colony, colibacillus, pathogenic bacterium etc. all meet hygiology relevant criterion.
Respectively in Guangdong, Fujian, Tianjin, Zhejiang, Chongqing, Jinan and each random investigation 100 people in city, 7, Chengdu, chafing dish seasoning fragrance embodiment 1 prepared, fresh taste and mouthfeel carry out scoring respectively evaluate: extremely enjoy a lot to be 5 points, like being 4 points, it is generally 3 points, do not like being 2 points, very do not like being 1 point.
Evaluation operation example
| Fragrance | Color and luster | Fresh taste | Mouthfeel | |
| Jinan | 4.0 | 4.2 | 4.4 | 4.5 |
| Tianjin | 4.2 | 4.5 | 4.5 | 4.7 |
| Guangdong | 4.9 | 4.9 | 4.8 | 4.9 |
| Zhejiang | 4.5 | 4.8 | 4.8 | 4.6 |
| Fujian | 4.8 | 4.6 | 4.6 | 4.7 |
| Chengdu | 4.5 | 4.4 | 4.3 | 4.7 |
| Chongqing | 4.4 | 4.5 | 4.6 | 4.7 |
Statistics be about 94.7% people like or extremely like the fragrance of described chafing dish seasoning; The people of more than 95.8% likes or extremely likes the color and luster of described chafing dish seasoning; The people of about 96% likes or extremely likes the fresh taste of described chafing dish seasoning; The people of 97% likes or extremely likes the mouthfeel of described chafing dish seasoning; In addition, in 100 people in Jinan, 93% likes or extremely likes the overall local flavor of described chafing dish seasoning; In 100 people of Tianjin, 91% likes or extremely likes the overall local flavor of described chafing dish seasoning;In 100 people in Guangdong, 94.5% likes or extremely likes the overall local flavor of described chafing dish seasoning; In 100 people in Zhejiang, 93.5% likes or extremely likes the overall local flavor of described chafing dish seasoning; In 100 people in Chengdu, 93% likes or extremely likes the overall local flavor of described chafing dish seasoning; In 100 people in Jinan, 91% likes or extremely likes the overall local flavor of described chafing dish seasoning; In 100 people in Chongqing, 97% likes or extremely likes the overall local flavor of described chafing dish seasoning. It thus is seen that the chafing dish seasoning utilizing method provided by the invention to prepare all obtains good evaluation in most of area liking seafood chafing dish at home.
Embodiment 2
Batching:
The vegetables oil of 20 parts; The seafood powder of 7 parts; The dried shrimp powder of 7 parts; The W-Gum of 7 parts; The edible salt of 21 parts; The monosodium glutamate of 5 parts; The white sugar of 13 parts; The Gao Xianjing of 6 parts; The spice of 0.9 part; The flavouring agent of 3 parts
Operation steps:
After preparing, all put into mixing machine and fully mix for subsequent use. Oil is heated to 160 DEG C, all pours in mixing machine gradually and fully mix. With the 5 kilograms one bag sealing of packed one-tenth, enter the quick-frozen of freezing storehouse immediately for subsequent use. Before packaging, shattered, at the temperature of 20-25 DEG C, then put into forming machine compression moulding. Load in pallet, close. Load in outsourcing mounted box. The seafood taste hyperconcentration chafing dish seasoning of the present invention of system.
Described Gao Xianjing is by Sodium Glutamate: 5 '-flavour nucleotide two sodium: disodium succinate mixes with the weight percent of 94:4:2.
The seafood taste hyperconcentration chafing dish seasoning that the present invention obtains, after testing: moisture, salt, acid value, peroxide value, total arsenic, lead, foodstuff additive, total number of bacterial colony, colibacillus, pathogenic bacterium etc. all meet hygiology relevant criterion.
Claims (4)
1. a seafood taste hyperconcentration chafing dish seasoning, is obtained by following raw material:
18-20The vegetables oil of part;
7-9 partSeafood powder;
21-23The edible salt of part;
11-13The white sugar of part;
5-7The W-Gum of part;
3-5The dried shrimp powder of part;
The Sodium Glutamate of 3-5 part;
The milk powder of 0.8-1.2 part;
6-8The Gao Xianjing of part;
The spice of 0.7-0.9 part;
The flavouring agent of 1-3 part.
2. seafood taste hyperconcentration chafing dish seasoning as claimed in claim 1, it is characterised in that: described Gao Xianjing is by Sodium Glutamate: 5 '-flavour nucleotide two sodium: disodium succinate mixes with the weight percent of 94:4:2.
3. the preparation method of seafood taste hyperconcentration chafing dish seasoning as claimed in claim 1 or 2, it is characterised in that, undertaken by following operation steps:
1), after batching being prepared, all put into mixing machine and fully mix obtained first part of product;
2) the heat oil that oil is heated into 150-160 DEG C, pours first part of product into, fully mixes obtained 2nd part of product in mixing machine;
3) the 2nd part of product is put into the quick-frozen of freezing storehouse immediately, obtained 3rd part of product;
4) after being shattered by the 3rd part of product, at 20-25 DEG C, the obtained 4th part of product of compression moulding packaging in forming machine is poured into.
4. the preparation method of seafood taste hyperconcentration chafing dish seasoning as claimed in claim 3, it is characterised in that: in described step 4), temperature is 22-24 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410660914.0A CN105661162A (en) | 2014-11-19 | 2014-11-19 | Seafood flavored super-concentrated hot pot seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410660914.0A CN105661162A (en) | 2014-11-19 | 2014-11-19 | Seafood flavored super-concentrated hot pot seasoning and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105661162A true CN105661162A (en) | 2016-06-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410660914.0A Pending CN105661162A (en) | 2014-11-19 | 2014-11-19 | Seafood flavored super-concentrated hot pot seasoning and preparation method thereof |
Country Status (1)
| Country | Link |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089104A (en) * | 1992-12-22 | 1994-07-13 | 重庆市沙坪坝区大坪三五火锅馆 | Condiment in bags for chafing dish and compound method thereof |
| CN103393057A (en) * | 2013-07-25 | 2013-11-20 | 山西毛大姐食品有限公司 | Nutrient and tonic broth seafood hotpot material |
-
2014
- 2014-11-19 CN CN201410660914.0A patent/CN105661162A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089104A (en) * | 1992-12-22 | 1994-07-13 | 重庆市沙坪坝区大坪三五火锅馆 | Condiment in bags for chafing dish and compound method thereof |
| CN103393057A (en) * | 2013-07-25 | 2013-11-20 | 山西毛大姐食品有限公司 | Nutrient and tonic broth seafood hotpot material |
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Application publication date: 20160615 |