CN109566952A - A kind of chafing dish sesame paste dip and preparation method thereof - Google Patents
A kind of chafing dish sesame paste dip and preparation method thereof Download PDFInfo
- Publication number
- CN109566952A CN109566952A CN201811594360.3A CN201811594360A CN109566952A CN 109566952 A CN109566952 A CN 109566952A CN 201811594360 A CN201811594360 A CN 201811594360A CN 109566952 A CN109566952 A CN 109566952A
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- CN
- China
- Prior art keywords
- parts
- sesame paste
- oil
- sauce
- chafing dish
- Prior art date
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Links
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Classifications
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- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a kind of chafing dish sesame paste dips and preparation method thereof, belong to condiment technology field, its key points of the technical solution are that being (1-2): 1 flavor pack and sesame paste packet including weight ratio；The flavor pack includes following component: water, soy sauce, sweetener, edible salt, concentrated chicken-juice, fermented bean curd, sweet fermented flour sauce, leek flower sauce, fish sauce, burnt sugar coloring and freshener；The sesame paste packet includes the component of following parts by weight: sesame paste, peanut butter, sesame oil and compound oil；The compound oil includes lemon oil, camellia oil, caryophyllus oil, lemongrass oil and the Purple Perilla Seed Oil that weight ratio is 4:2:2:1:1.Sesame paste packet and flavor pack are carried out premodulated by the present invention respectively, when edible, sesame paste packet can be mixed with flavor pack, merge the taste of the two sufficiently, not only convenient, and the long fresh-keeping period of sesame paste dip, are remained to the new mouthfeel fresh with dip.
Description
Technical field
The present invention relates to condiment technology fields, more specifically, it is related to a kind of chafing dish sesame paste dip and its preparation side
Method.
Background technique
Chafing dish is people in a kind of winter favourite diet, and sesame paste dip is then essential one kind in chafing dish
Flavouring, when eating the food in chafing dish, boiling hot food cooling temperature can not only be made by dipping in sesame paste dip, avoid scald mouth
Chamber, while the flavor and taste of food other style can also be assigned.The primary raw material of sesame paste dip is sesame paste and peanut butter, they are not
Only assign the strong fragrance of sesame paste dip and soft mouthfeel, while albumen rich in sesame paste and peanut butter
Matter, amino acid and multivitamin and minerals, but also sesame paste dip has very high nutritive value and health-care effect.
Deliciousness and nutritive value based on sesame paste dip, people are to sesame paste dip also liking more, therefore people couple
The older the research of sesame paste dip also the more deep and refinement, the sesame paste dip with a variety of flavors and health-care effect also meet the tendency of and
It is raw.The prior art, application No. is the patent application documents of CN201510841235.8, disclose a kind of system of mustard hotpot condiment sauce
Make method, including the following steps: by 3-6 parts of shallot, 2-4 parts of ginger and 3-5 parts of garlic, shred respectively, for use；Fiber crops are added in bowl
10-15 parts of sauce, 4-6 parts of seafood juice, 4-7 parts of olive oil, 2-4 parts of honey, 3-5 parts of mature vinegar and 5-7 parts of sesame oil；By mustard 16-19
Part, it is washed and chopped, is put into bowl, green onion, ginger and garlic is added, obtains a kind of mustard hotpot condiment sauce.
In order to guarantee that the fresh mouthfeel of sesame paste dip, existing sesame paste dip need a person sponging on an aristocrat temporarily newly to match when edible, but
It is this method newly matched not only inconvenient eating, but also the mouthfeel of dip that each person sponging on an aristocrat makes is different, is extremely difficult to profession
The level that cook prepares, it is therefore desirable to which the sesame paste dip for developing a kind of premodulated is needed since sesame paste dip is premodulated
High temperature sterilization to be carried out to sesame paste to extend its storage life, the temperature of existing high temperature sterilization is generally 121 DEG C, but sesame paste exists
By plastication can occur when high temperature, lead to its taste bad, loss of aroma is serious.Therefore, how mass is prefabricated
The sesame paste dip of tasty mouthfeel, is a problem to be solved.
Summary of the invention
One of the objects of the present invention is to provide a kind of chafing dish sesame paste dips, and sesame paste packet and flavor pack are carried out in advance respectively
Modulation, when edible, sesame paste packet can be mixed with flavor pack, merge the taste of the two sufficiently, not only convenient,
And the long fresh-keeping period of raw material is remained to the new mouthfeel fresh with dip.
Above-mentioned technical purpose of the invention has the technical scheme that
A kind of chafing dish sesame paste dip is (1-2): 1 flavor pack and sesame paste packet including weight ratio；
The flavor pack includes the component of following parts by weight: 32-38 parts of water, 10-18 parts of soy sauce, 5-11 parts of sweetener, edible salt
1-3 parts, 8-12 parts of concentrated chicken-juice, 10-25 parts of fermented bean curd, 7-13 parts of sweet fermented flour sauce, 25-30 parts of leek flower sauce, 1-7 parts of fish sauce, burnt sugar coloring
0.1-1 parts and 2-6 parts of freshener；
The sesame paste packet includes the component of following parts by weight: 10-40 parts of sesame paste, 60-80 parts of peanut butter, 2-15 parts of sesame oil with
And 1-3 parts of compound oil；
The compound oil includes lemon oil, camellia oil, caryophyllus oil, lemongrass oil and the purple perilla seed that weight ratio is 4:2:2:1:1
Oil.
By using above-mentioned technical proposal, sesame paste packet and flavor pack are subjected to premodulated respectively, it, can will be numb when edible
Sauce bag is mixed with flavor pack, merges the taste of the two sufficiently, convenient；Furthermore the compound oil in flavor pack includes lemon
Lemon oil, camellia oil, caryophyllus oil, lemongrass oil and Purple Perilla Seed Oil, the compound oil modulated by above five kinds of edible oils, not only may be used
To increase the stereovision of dip taste, improve the fragrance of dip, also there is antibacterial anti-inflammatory, promote digestion, stomach strengthening and digestion promoting and dispel
Except the effect of flatulence, the substances such as tea polyphenols, squalene and flavonoids in compound oil have oxidation resistant effect, Ke Yiti
The storage life of high sesame paste dip remains to sesame paste dip of the invention with the new mouthfeel fresh with dip.
Further, the sweetener includes white sugar, trehalose and the licorice powder that weight ratio is 3:1:1.
By using above-mentioned technical proposal, white sugar, trehalose and licorice powder are the substances with sweet taste, be can be improved
The delicious degree of dip enriches the mouthfeel of sesame paste dip, reduces salinity；And trehalose can also prevent food deterioration, keep food
Fresh flavor promotes food quality；Radix Glycyrrhizae not only has sweet taste, but also has good curative effect to stomachache, can alleviate edible
Chafing dish is to the irritation of stomach, the sense of discomfort for stomach of releiving.
Further, the white sugar is one of soft white sugar, white granulated sugar or theirs is compound.
By using above-mentioned technical proposal, soft white sugar and white granulated sugar are using sucrose as raw material, and sugariness is high, from a wealth of sources,
It is cheap.
Further, the fermented bean curd is white rot cream, one of preserved red beancurd or theirs is compound.
By using above-mentioned technical proposal, fermented bean curd is to be made by fermenting using the bean curd of high protein as raw material, be easy to be inhaled
It receives；And white rot cream and preserved red beancurd can enrich the mouthfeel of dip.
Further, the freshener be weight ratio be 3:2:1:1:1 monosodium glutamate, 5'- the sapidity nucleotide disodium, sea sedge
Powder, Shitake Mushroom P.E and tangerine peel powder.
By using above-mentioned technical proposal, 5'- the sapidity nucleotide disodium is delicious, has shared with the sodium glutamate in monosodium glutamate aobvious
The synergistic effect of work can greatly improve the delicate flavour of food；Sea sedge, Shitake Mushroom P.E and tangerine peel powder cooperate, not only can be with
Improve the freshness of toppings, moreover it is possible to have the function of promoting enterogastric peristalsis, stomach strengthening and digestion promoting and lipid-loweringing solution greasy.
Further, the soy sauce is light soy sauce.
By using above-mentioned technical proposal, light soy sauce is one kind of soy sauce, be by soybean, flour be main fermenting raw materials and
At light soy sauce can generate a kind of natural antioxidant content in fermentation, help to reduce damage of the free radical to human body.
The second object of the present invention is to provide a kind of preparation method of chafing dish sesame paste dip.
Above-mentioned technical purpose of the invention has the technical scheme that
The preparation method of chafing dish sesame paste dip, includes the following steps:
(1) preparation of flavor pack:
S1: by 32-38 parts of water, 10-18 parts of soy sauce, 5-11 parts of sweetener, 1-3 parts of edible salt, 8-12 parts of concentrated chicken-juice, fermented bean curd
10-25 parts, 7-13 parts of sweet fermented flour sauce, 25-30 parts of leek flower sauce, 1-7 parts of fish sauce, 0.1-1 parts of burnt sugar coloring and 2-6 parts of freshener, are stirred
It mixes uniformly, obtains mixture；
S2: mixture is subjected to homogenization by colloid mill, obtains homogeneous material；
S3: homogeneous material is heated to 80-90 DEG C, after keeping 10-20min, hot filling is carried out to it, obtains flavor pack；
(2) preparation of sesame paste packet: 10-40 parts of sesame paste, 60-80 parts of peanut butter, 2-15 parts of sesame oil and 1-3 parts of compound oil stir
It mixes uniformly, sesame paste packet can be obtained.
By using above-mentioned technical proposal, chafing dish sesame paste dip is divided into flavor pack and sesame paste packet by the present invention, is readily transported,
A person sponging on an aristocrat can also select the dosage of additive packet according to personal taste simultaneously.
Further, colloid mill is 100 mesh to the fineness of grind of material in S2, and the processed in units amount of colloid mill is 0.5-
2kg/min。
By using above-mentioned technical proposal, raw material is carried out by homogenization by colloid mill, the fineness of dip can be improved.
In conclusion the present invention has the advantages that compared with the prior art
1. preparation method of the invention is simply scientific, easy to operate, sesame paste packet and flavor pack are distinguished using method of the invention
Premodulated is carried out, does not need to face with newly matching, when edible, sesame paste packet can be mixed with flavor pack, makes the taste of the two
Sufficiently fusion, it is convenient and tasty, it is full of nutrition, it can guarantee the consistency of product using standardized Workshop Production；
Furthermore the compound oil in flavor pack includes lemon oil, camellia oil, caryophyllus oil, lemongrass oil and Purple Perilla Seed Oil, passes through above five
The compound oil of kind edible oil modulation can not only increase the stereovision of dip taste, improve the fragrance of dip, also disappear with antibacterial
Inflammation promotes digestion, stomach strengthening and digestion promoting, the effect for dispelling flatulence and reducing internal heat, tea polyphenols, squalene and flavones in compound oil
The substances such as class have oxidation resistant effect, and the storage life of dip can be improved, and dip of the invention is made to remain to have newly with dip
Fresh mouthfeel；
2. hotpot condiment sauce is divided into material packet and sesame paste packet by the present invention, it is readily transported, while a person sponging on an aristocrat can also select according to personal taste
Select the dosage of additive packet；
3. white sugar, trehalose and licorice powder are the substances with sweet taste, the delicious degree of dip can be improved；And trehalose is also
It can prevent food deterioration, keep food fresh flavor, promote food quality；Radix Glycyrrhizae not only has sweet taste, but also to stomachache
There is good curative effect, edible chafing dish can be alleviated to the irritation of stomach, the sense of discomfort for stomach of releiving；
4.5'- the sapidity nucleotide disodium is delicious, has shared significant synergistic effect with the sodium glutamate in monosodium glutamate, can greatly improve
The delicate flavour of food；Sea sedge, Shitake Mushroom P.E and tangerine peel powder cooperate, and the freshness of toppings not only can be improved, moreover it is possible to have
Play the role of promoting enterogastric peristalsis, stomach strengthening and digestion promoting and lipid-loweringing solution greasy.
Specific embodiment
Invention is further described in detail below.
Soy sauce in following embodiment is selected from the extremely fresh soy sauce of taste of Yintai Xinhe Weidamei Food Co., Ltd's production；Concentration
Chicken extract is selected from the phoenix ball mark concentrated chicken-juice of Dongguan Yongyi Foods Co., Ltd.'s production；White rot cream is selected from two quotient king of Beijing and causes and eat
The white rot cream of product Co., Ltd production, preserved red beancurd are selected from the preserved rose beancurd of Beijing Ershang Wangzhihe Food Co, Ltd.'s production；Sweet tea
Flour paste is selected from the fragrant and sweet flour paste in June that Jinan is preferably produced with Food Co., Ltd；Leek flower sauce is selected from two quotient king of Beijing and causes to have with food
The leek flower sauce of limit company production；The fish sauce of the FQM-DP-048 series of Dongguan Yongyi Foods Co., Ltd.'s production；Caramel color sorting
The burnt sugar coloring produced from Zhonghui Food Co., Ltd., Shangdong；Ground seaweed is selected from the moisture of Xinghua Lvhe Food Co., Ltd.'s production
The ground seaweed of content≤6%；The content that Shitake Mushroom P.E is selected from the production of Xi'an Qing Zhi Bioisystech Co., Ltd is 10:1 (%)
Shitake Mushroom P.E；Tangerine peel powder is selected from the tangerine peel powder of Xinghua City Ming Wang Food Co., Ltd production；Sesame paste is preced with selected from Baoding
The six of Xiang Ju Food Co., Ltd production must occupy pure sesame paste；Sesame oil is selected from the gold of Jiali Grain and Oil's production
Dragonfish sesame oil；Peanut butter is selected from the four seasons precious soft and smooth peanut of Weifang branch company, Beijing He Meier commercial management Co., Ltd production
Sauce；Lemon oil is selected from the lemon oil that the article No. of Jiangxi Po Lam natural perfume material Co., Ltd production is BL-137；Camellia oil is selected from river
The camellia oil of western The Qiyun Mountain Food Co., Ltd production；Caryophyllus oil is selected from the fourth of Shenzhen Guo Xin flavors and fragrances Co., Ltd production
Sesame oil；Purple Perilla Seed Oil is selected from the Purple Perilla Seed Oil of the safe really natural perfume material limit company production in Jiangxi.
One, EXAMPLE Example 1: a kind of chafing dish sesame paste dip is prepared with the following method:
(1) preparation of flavor pack:
S1: by water 32kg, soy sauce 10kg, soft white sugar 3kg, trehalose 1kg, licorice powder 1kg, edible salt 1kg, concentrated chicken-juice 8kg,
White rot cream 10kg, sweet fermented flour sauce 7kg, leek flower sauce 25kg, fish sauce 1kg, burnt sugar coloring 0.1kg, monosodium glutamate 0.75kg, 5'- flavour nucleotide
Disodium 0.5kg, ground seaweed 0.25kg, Shitake Mushroom P.E 0.25kg and tangerine peel powder 0.25kg, stir evenly, obtain mixture；
S2: mixture is subjected to homogenization by colloid mill, colloid mill is 100 mesh to the fineness of grind of material, colloid mill
Processed in units amount is 0.5kg/min, obtains homogeneous material；
S3: homogeneous material is heated to 80 DEG C, after keeping 10min, hot filling is carried out to it, obtains flavor pack；
(2) preparation of sesame paste packet: sesame paste 10kg, peanut butter 60kg, sesame oil 2kg, lemon oil 0.4kg, camellia oil 0.2kg,
Caryophyllus oil 0.2kg, lemongrass oil 0.1kg and Purple Perilla Seed Oil 0.1kg are stirred evenly, and sesame paste packet can be obtained；
Wherein, flavor pack and the weight ratio of sesame paste packet are 1:1.
Embodiment 2: a kind of chafing dish sesame paste dip is prepared with the following method:
(1) preparation of flavor pack:
S1: by water 35kg, soy sauce 14kg, white granulated sugar 4.8kg, trehalose 1.6kg, licorice powder 1.6kg, edible salt 2kg, concentration chicken
Juice 10kg, preserved red beancurd 12.5kg, sweet fermented flour sauce 10kg, leek flower sauce 27.5kg, fish sauce 4kg, burnt sugar coloring 0.6kg, monosodium glutamate 1.5kg, 5'-
The sapidity nucleotide disodium 1kg, ground seaweed 0.5kg, Shitake Mushroom P.E 0.5kg and tangerine peel powder 0.5kg, stir evenly, are mixed
Close material；
S2: mixture is subjected to homogenization by colloid mill, colloid mill is 100 mesh to the fineness of grind of material, colloid mill
Processed in units amount is 1kg/min, obtains homogeneous material；
S3: homogeneous material is heated to 85 DEG C, after keeping 15min, hot filling is carried out to it, obtains flavor pack；
(2) preparation of sesame paste packet: sesame paste 30kg, peanut butter 70kg, sesame oil 5kg, lemon oil 0.8kg, camellia oil 0.4kg,
Caryophyllus oil 0.4kg, lemongrass oil 0.2kg and Purple Perilla Seed Oil 0.2kg are stirred evenly, and sesame paste packet can be obtained；
Wherein, flavor pack and the weight ratio of sesame paste packet are 1.4:1.
Embodiment 3: a kind of chafing dish sesame paste dip is prepared with the following method:
(1) preparation of flavor pack:
S1: it by water 38kg, soy sauce 18kg, soft white sugar 3.3kg, white granulated sugar 3.3kg, trehalose 2.2kg, licorice powder 2.2kg, eats
Salt 3kg, concentrated chicken-juice 12kg, white rot cream 12.5kg, preserved red beancurd 12.5kg, sweet fermented flour sauce 13kg, leek flower sauce 30kg, fish sauce 7kg, coke
Fried sugar 1kg, monosodium glutamate 2.25kg, 5'- the sapidity nucleotide disodium 1.5kg, ground seaweed 0.75kg, Shitake Mushroom P.E 0.75kg and old
Skin powder 0.75kg, stirs evenly, obtains mixture；
S2: mixture is subjected to homogenization by colloid mill, colloid mill is 100 mesh to the fineness of grind of material, colloid mill
Processed in units amount is 2kg/min, obtains homogeneous material；
S3: homogeneous material is heated to 90 DEG C, after keeping 20min, hot filling is carried out to it, obtains flavor pack；
(2) preparation of sesame paste packet: sesame paste 40kg, peanut butter 80kg, sesame oil 15kg, lemon oil 1.2kg, camellia oil 0.8kg,
Caryophyllus oil 0.8kg, lemongrass oil 0.4kg and Purple Perilla Seed Oil 0.4kg are stirred evenly, and sesame paste packet can be obtained；
Wherein, flavor pack and the weight ratio of sesame paste packet are 2:1.
Table 1
Two, comparative example
Comparative example 1: using application No. is the realities in 201710952506.6, a kind of seafood flavor hotpot condiment sauce and preparation method thereof
Apply example 1, raw material include shrimp paste 40kg, the earth dried fish 20kg, dried scallop 15kg, rapeseed oil 50kg, oyster sauce 5kg, paprika 2kg,
Green onion end 1kg, bruised ginger 1kg, cooking wine 2kg, sugar 0.4kg, monosodium glutamate 0.5kg, pepper powder 2kg, sesame paste 8kg, peanut butter 8kg, sesame oil
1kg, appropriate amount of water.Preparation method use following steps: the first step cleans the earth dried fish and dried scallop, dries, use rolloff at
Minced meat；Step 2: rapeseed oil is put into pot, green onion end being put into after small fire heating and bruised ginger stir-fries, shrimp paste is added, it is slow with small fire
It fries, stir-fry pours into the resulting minced meat of the first step when spitting oil to shrimp paste, and small fire is fried 5 minutes slowly；Step 3: into pot be added sesame paste,
Peanut butter and oyster sauce, add a small amount of water, and small fire simmers；Step 4: after boiling into pot be added paprika, cooking wine,
Sugar, pepper powder and sesame oil, small fire fry 2 minutes, are eventually adding monosodium glutamate, stir evenly, and Guan Huo is cooling；Step 5: being dipped in what is fried
Material is put into sterilizing indoor sterilizing, is packed into packaging bag, sealed package, both.
Comparative example 2: using application No. is a kind of embodiment 1 of 201310082375.2, hotpot condiment sauce, preparation method is
Take 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
Above-mentioned raw materials are put into basin by 50g, add cold boiled water water 10kg, are not stopped the same direction stirring continuously, are uniformly mixed to various raw materials
After conjunction, it can be served.
Comparative example 3: this comparative example is the difference from embodiment 1 is that be not added with compound oil in raw material.
Three, performance test
1. preparing chafing dish sesame paste dip according to by the method for embodiment 1-3 and comparative example 1-3, place 0 day and 60 days respectively
Afterwards, it is evaluated according to following evaluation criteria.
100 20-50 years old adults are randomly selected as evaluation group members, taste embodiment 1-3 and right respectively
Placement in ratio 1-3 0 day and 60 days chafing dish sesame paste dips are placed, test result is shown in table 2.
(1) smell: A, aromatic flavour；B, savory；C, fragrance is boring, there is rancidity.
(2) mouthfeel: A, the salty fresh faint scent of taste, rich in level；B, taste is salty fresh；It C, is mainly saline taste.
Table 2
The aromatic flavour of chafing dish sesame paste dip prepared by the present invention it can be seen from 2 data of table, the salty fresh faint scent of taste, rich in layer
It is secondary, and after saving 60 days, still it is able to maintain the mouthfeel of its new timing；Although and comparative example 1, comparative example 2 and comparative example 3 exist
The smell of new timing sesame paste dip and good in taste, but after placing 60 days, mouthfeel sharp fall is especially compared
The decline of the smell and mouthfeel of example 2 and comparative example 3 is more obvious, there is apparent rancidity；And comparative example 1 is due in preparation
When carry out sterilization processing, so it is with certain storage life, be still able to maintain preferable smell and mouth after placing 60 days
Sense, but due to carrying out sterilization processing when preparation, will affect its smell and mouthfeel, cause it at 0 day
Smell and mouthfeel are lower than chafing dish sesame paste dip of the invention.
Compound oil is not added in comparative example 3, the smell and mouthfeel for placing 0 day chafing dish sesame paste dip are slightly worse than embodiment
Smell and mouthfeel in 1 illustrate that the fragrance and mouthfeel of chafing dish sesame paste dip can be improved in compound oil；Place 60 days chafing dishes
The smell and mouthfeel of sesame paste dip are decreased obviously, and illustrate that the compound oil in raw material has the freshness date for being obviously prolonged sesame paste dip
The advantages of.
2. since chafing dish sesame paste dip is edible as a kind of flavouring, it is therefore desirable to which the food materials for testing it with chafing dish are eaten
Freshly prepd 0 day chafing dish sesame paste dip is respectively cooperating with chafing dish meat, vegetables and seafood and tasted by the mouthfeel of used time,
The mouthfeel of food, greasy feeling and having indigestion situation are evaluated, Calculation Estimation is the number percentage of A, and test result is shown
In table 3.
(1) mouthfeel: A, the salty fresh faint scent of taste, rich in level；B, taste is salty fresh；It C, is mainly saline taste.
(2) greasy feeling: evaluation group member after edible phase homogenous quantities and identical food, to the oil of food
Soapy feeling is evaluated；A, without greasy feeling；B, there is slight greasy feeling；C, there is serious greasy feeling.
(3) having indigestion situation: evaluation group member after the chafing dish of edible phase homogenous quantities, to its digestion in 1h
Situation is evaluated；A, without abdominal distension feeling；B, there is slight abdominal distension feeling；C, there is heavier abdominal distension feeling.
Table 3
When meat, vegetables it can be seen from 3 data of table in chafing dish sesame paste dip prepared by the present invention cooperation chafing dish and seafood
Have extraordinary fragrance and mouthfeel, and it is lower with postprandial greasy feeling, be not easy having indigestion, be easy to digest.
When meat, vegetables and the seafood in chafing dish sesame paste dip cooperation chafing dish in comparative example 1 is edible, mouthfeel is slightly lower
There are greasy feeling and having indigestion situation in the chafing dish sesame paste dip of embodiment 1, and with postprandial.
When meat, vegetables and the seafood in chafing dish sesame paste dip cooperation chafing dish in comparative example 2 is edible, mouthfeel is slightly lower
There are greasy feeling and having indigestion situation in the chafing dish sesame paste dip of embodiment 1, and with postprandial.
When meat, vegetables and the seafood in chafing dish sesame paste dip cooperation chafing dish in comparative example 3 is edible, mouthfeel is slightly lower
In the chafing dish sesame paste dip of embodiment 1, and with having greasy feeling and having indigestion situation after the meal, illustrate compound in hotpot condiment sauce
Oil, which has, solves greasy digestant effect.
This specific embodiment is only explanation of the invention, is not limitation of the present invention, those skilled in the art
Member can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as at this
All by the protection of Patent Law in the scope of the claims of invention.
Claims (8)
1. a kind of chafing dish sesame paste dip, it is characterised in that: including weight ratio be (1-2): 1 flavor pack and sesame paste packet；
The flavor pack includes the component of following parts by weight: 32-38 parts of water, 10-18 parts of soy sauce, 5-11 parts of sweetener, edible salt
1-3 parts, 8-12 parts of concentrated chicken-juice, 10-25 parts of fermented bean curd, 7-13 parts of sweet fermented flour sauce, 25-30 parts of leek flower sauce, 1-7 parts of fish sauce, burnt sugar coloring
0.1-1 parts and 2-6 parts of freshener；
The sesame paste packet includes the component of following parts by weight: 10-40 parts of sesame paste, 60-80 parts of peanut butter, 2-15 parts of sesame oil with
And 1-3 parts of compound oil；
The compound oil includes lemon oil, camellia oil, caryophyllus oil, lemongrass oil and the purple perilla seed that weight ratio is 4:2:2:1:1
Oil.
2. a kind of chafing dish sesame paste dip according to claim 1, it is characterised in that: the sweetener includes that weight ratio is 3:
White sugar, trehalose and the licorice powder of 1:1.
3. a kind of chafing dish sesame paste dip according to claim 2, it is characterised in that: the white sugar is soft white sugar, white granulated sugar
One of or they compound.
4. a kind of chafing dish sesame paste dip according to claim 1, it is characterised in that: the fermented bean curd is white rot cream, preserved red beancurd
One of or they compound.
5. a kind of chafing dish sesame paste dip according to claim 1, it is characterised in that: it is 3:2 that the freshener, which is weight ratio:
Monosodium glutamate, 5'- the sapidity nucleotide disodium, ground seaweed, Shitake Mushroom P.E and the tangerine peel powder of 1:1:1.
6. a kind of chafing dish sesame paste dip according to claim 1, it is characterised in that: the soy sauce is light soy sauce.
7. a kind of preparation method of chafing dish sesame paste dip, characterized by the following steps:
(1) preparation of flavor pack:
S1: by 32-38 parts of water, 10-18 parts of soy sauce, 5-11 parts of sweetener, 1-3 parts of edible salt, 8-12 parts of concentrated chicken-juice, fermented bean curd
10-25 parts, 7-13 parts of sweet fermented flour sauce, 25-30 parts of leek flower sauce, 1-7 parts of fish sauce, 0.1-1 parts of burnt sugar coloring and 2-6 parts of freshener, are stirred
It mixes uniformly, obtains mixture；
S2: mixture is subjected to homogenization by colloid mill, obtains homogeneous material；
S3: homogeneous material is heated to 80-90 DEG C, after keeping 10-20min, hot filling is carried out to it, obtains flavor pack；
(2) preparation of sesame paste packet: 10-40 parts of sesame paste, 60-80 parts of peanut butter, 2-15 parts of sesame oil and 1-3 parts of compound oil stir
It mixes uniformly, sesame paste packet can be obtained.
8. a kind of preparation method of chafing dish sesame paste dip according to claim 7, it is characterised in that: colloid mill is to object in S2
The fineness of grind of material is 100 mesh, and the processed in units amount of colloid mill is 0.5-2kg/min.
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| CN113383939A (en) * | 2021-05-19 | 2021-09-14 | 重庆德庄农产品开发有限公司 | Avocado dipping sauce and preparation method thereof |
| CN115474680A (en) * | 2022-09-06 | 2022-12-16 | 瑞福油脂股份有限公司 | Sauce separation hot pot condiment sauce and production process thereof |
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