CN109699985A - It is a kind of cold with hotpot condiment sauce and preparation method thereof - Google Patents
It is a kind of cold with hotpot condiment sauce and preparation method thereof Download PDFInfo
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- CN109699985A CN109699985A CN201811629957.7A CN201811629957A CN109699985A CN 109699985 A CN109699985 A CN 109699985A CN 201811629957 A CN201811629957 A CN 201811629957A CN 109699985 A CN109699985 A CN 109699985A
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- hotpot condiment
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Abstract
The present invention provides a kind of cold with hotpot condiment sauce and preparation method thereof, the dip includes the component of following parts by weight, 6-35 parts of peanut butter, 3-18 parts of sesame paste, 6-35 parts of leek flower sauce, 3-12 parts of vegetable oil, 0.005-0.025 parts of nisin, 1-5 parts of fermented bean curd powder, 40-50 parts of drinking water and 3.12~13.58 parts of flavoring agent.Dip of the present invention effectively reduces the possibility of microbiological contamination on the basis of keeping original local flavor, is the strong hotpot condiment sauce of a edible safety, paste flavor.
Description
Technical field
The invention belongs to food technology fields, more particularly, to a kind of cold with hotpot condiment sauce.
Background technique
Hotpot condiment sauce class product gets consumer reception very much in recent years.Traditional northern hotpot condiment sauce main component has fiber crops
The raw materials such as sauce (or peanut butter), leek, fermented bean curd are modulated.When traditional hotpot condiment sauce moves towards market, product guarantor is encountered
The short predicament of matter phase.Because fermented bean curd is fermented product, total plate count is surprising, and sesame paste, peanut butter are full of nutrition, therefore tradition
The dip shelf-life is very short, can only guarantee the several months under cold chain transportation.If raw material high-temperature sterilization protected although can achieve extension
The purpose of matter phase, but traditional properties are lost seriously.
Summary of the invention
In view of this, the present invention is directed to propose a kind of cold hotpot condiment sauce of matching is dipped in overcome the deficiencies in the prior art in reservation
Under the premise of material mouth taste, extend the shelf-life of product.
In order to achieve the above objectives, the technical scheme of the present invention is realized as follows:
It is a kind of cold with hotpot condiment sauce, the component including following parts by weight, 6-35 parts of peanut butter；3-18 parts of sesame paste；Fragrant-flowered garlic
6-35 parts of cauliflower sauce；3-12 parts of vegetable oil；0.005-0.025 parts of nisin, 1-5 parts of fermented bean curd powder, 40-50 parts of drinking water
And 3.12~13.58 parts of flavoring agent.
Preferably, the component including following parts by weight, 10-30 parts of peanut butter；5-15 parts of sesame paste；Leek flower sauce 10-
30 parts；5-10 parts of vegetable oil；0.01-0.02 parts of nisin, 4 parts of fermented bean curd powder 2- and flavoring agent 3.12~13.58
Part.
Preferably, the flavoring agent includes the component of following parts by weight, and 1-5 parts of edible salt；4 parts of monosodium glutamate 1-；White granulated sugar
1-4 parts；0.1-0.5 parts of chicken taste freshener；0.02-0.08 parts of sesame oil essence；Preferably, monosodium glutamate is sodium glutamate, sesame oil
Essence is obtained by sesame supercritical extract.
Preferably, the peanut butter and sesame paste are 120 mesh, and leek flower sauce is 80 mesh.
Preferably, the vegetable oil is that one or both of peanut, soybean, sunflower seeds oil crops squeeze and obtain；It is rotten
Milk powder is obtained by fermented bean curd high temperature dusts.Nisin is obtained by lactic fermentation.
The cold method with hotpot condiment sauce as described above is prepared the present invention also provides a kind of, is included the following steps,
1) nisin is completely dissolved with warm water rear spare；
2) the 30~45% of total Water required in peanut butter, sesame paste and formula are added in auger, continue stirring until object
Material uniformly, turns the material that stirs evenly to dissolving tank；
3) according to formula rate, leek flower sauce, flavoring agent, the addition of nisin mixed liquor is dissolved in tank, opened
Stirring, until material is uniform；
4) material after mixing evenly, is squeezed into finished pot through emulsification pump, is prepared filling；
5) when water-bath water temperature rises to 95 DEG C -98 DEG C, closed good product is put into water-bath, product is from into hot water
Pot is 25-30 minutes to the water bath time is gone out, and guarantees central temperature >=80 DEG C when product goes out water bath, after sterilizing, will produce
Product Hui Liang.
Preferably, in the step (1), the water temperature of warm water is 30 DEG C -32 DEG C；In step 5), the water temperature of water-bath is risen to
95℃-98℃。
Present invention simultaneously provides the cold hot-pot dippings prepared with hotpot condiment sauce or preparation method as described above as described above
Expect the application in chafing dish seasoning.
Compared with the existing technology, of the present invention cold with hotpot condiment sauce and preparation method thereof, it has the advantage that
(1) of the present invention cold with hotpot condiment sauce, the fermented bean curd in traditional hotpot condiment sauce is replaced with into fermented bean curd powder, can protected
While staying fermented bean curd peculiar taste, the possibility of microbiological contamination is effectively reduced.
(2) of the present invention cold with hotpot condiment sauce, using wholefood anti-corrosion efficient, nontoxic, safe, without side-effects
Agent nisin can effectively inhibit the breeding of gram-positive bacteria and bacillus.
(3) present invention does not need to carry out the infusion of material, it is only necessary to carry out cold with rear pasteurize, so that it may effectively control
Microbiological indicator, while can utmostly retain traditional properties is the strong hotpot condiment sauce of a edible safety, paste flavor.
Detailed description of the invention
Fig. 1 is process flow chart described in the embodiment of the present invention.
Specific embodiment
In addition to being defined, technical term used in following embodiment has universal with those skilled in the art of the invention
The identical meanings of understanding.Test reagent used in following embodiment is unless otherwise specified conventional biochemical reagent；It is described
Experimental method is unless otherwise specified conventional method.
Below with reference to embodiment, the present invention will be described in detail.
A kind of cold preparation method with hotpot condiment sauce as described above, includes the following steps,
1) nisin is completely dissolved with 30 DEG C -32 DEG C of water rear spare；
2) it the 40% of water will be added in auger in peanut butter, sesame paste and formula, it is uniform to continue stirring until material, will stir
Uniform material is mixed to beat to dissolving tank；
3) according to formula rate, leek flower sauce, flavoring agent, the addition of nisin mixed liquor is dissolved in tank, opened
Stirring, until material is uniform；
4) material after mixing evenly, is squeezed into finished pot through emulsification pump, is prepared filling；
5) when water-bath water temperature rises to 95 DEG C -98 DEG C, closed good product is put into water-bath, product is from into hot water
Pot is 25-30 minutes to the water bath time is gone out, and guarantees central temperature >=80 DEG C when product goes out water bath, after sterilizing, will produce
Product Hui Liang.
Embodiment one
Prepared using method as above cold with hotpot condiment sauce, raw material is grouped as by the group of following parts by weight,
30.635 parts of drinking water；20 parts of peanut butter；10 parts of sesame paste；20 parts of leek flower sauce；7 parts of vegetable oil；Nisin
0.015 part of rhzomorph, 3 parts of fermented bean curd powder, 3 parts of edible salt；3 parts of monosodium glutamate；3 parts of white granulated sugar；0.3 part of chicken taste freshener；Sesame oil essence
0.05 part；The peanut butter and sesame paste are 120 mesh, and leek flower sauce is 80 mesh.Monosodium glutamate is sodium glutamate, and sesame oil essence is sesame
Obtained by numb supercritical extract.The vegetable oil is soybean oil；Fermented bean curd powder is obtained by fermented bean curd high temperature dusts.Nisin is cream
Obtained by acid fermentation.
Embodiment two
Prepared using method as above cold with hotpot condiment sauce, raw material is grouped as by the group of following parts by weight,
32.64 parts of drinking water；25 parts of peanut butter；7 parts of sesame paste；15 parts of leek flower sauce；7 parts of vegetable oil；Streptococcus lactis
0.01 part, 4 parts of fermented bean curd powder, 4 parts of edible salt of element；2 parts of monosodium glutamate；3 parts of white granulated sugar；0.3 part of chicken taste freshener；Sesame oil essence
0.05 part；Monosodium glutamate is sodium glutamate, and sesame oil essence is obtained by sesame supercritical extract.The peanut butter and sesame paste are 120
Mesh, leek flower sauce are 80 mesh.The vegetable oil be one or both of peanut, soybean, sunflower seeds oil crops squeeze and
?；Fermented bean curd powder is obtained by fermented bean curd high temperature dusts.Nisin is obtained by lactic fermentation.
Embodiment one and embodiment two are prepared cold with hotpot condiment sauce progress coherent detection.
It is conjunction if product meets following index including following organoleptic requirements, physical and chemical index and microbiological indicator
Lattice；
1 organoleptic requirements of table
| Project | It is required that |
| Color | In the due color of the kind |
| Tissue morphology | Sauce body is uniform, sticky appropriateness, visible supplementary material particle |
| Grow smell | With the distinctive taste smell of the product, free from extraneous odour |
| Impurity | Without the visible alien material of twenty-twenty vision |
2 physical and chemical index of table
3 total plate count index of table
| Project | It is required that |
| Total plate count/(CFU/g) | 30000 |
Table 4
The criterion of qualified products determines this batch of product then when inspection result, which all meets this standard, to be required to close
Lattice.When microbiological indicator occurs unqualified, then determine that this batch of product is unqualified.
The product of the embodiment one just produced, embodiment two is detected, is eligible state；
The product of the embodiment one produced, embodiment two save 12 months；Then testing product is still qualification
State.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of cold with hotpot condiment sauce, it is characterised in that: the component including following parts by weight, 6-35 parts of peanut butter, sesame paste
It 3-18 parts, 6-35 parts of leek flower sauce, 3-12 parts of vegetable oil, 0.005-0.025 parts of nisin, 1-5 parts of fermented bean curd powder, drinks
30-50 parts of water and 3.12~13.58 parts of flavoring agent.
2. according to claim 1 cold with hotpot condiment sauce, it is characterised in that: the component including following parts by weight, peanut
10-30 parts of sauce, 5-15 parts of sesame paste, 10-30 parts of leek flower sauce, 5-10 parts of vegetable oil, 0.01-0.02 parts of nisin,
2-4 parts of fermented bean curd powder, 40-50 parts of drinking water and 3.12~13.58 parts of flavoring agent.
3. according to claim 1 cold with hotpot condiment sauce, it is characterised in that: the flavoring agent includes following parts by weight
Component, 1-5 parts of edible salt, 1-4 parts of monosodium glutamate；1-4 parts of white granulated sugar；0.1-0.5 parts of chicken taste freshener；Sesame oil essence 0.02-
0.08 part；Preferably, monosodium glutamate is sodium glutamate, and sesame oil essence is obtained by sesame supercritical extract.
Cold match hotpot condiment sauce 4. according to claim 1, it is characterised in that: the peanut butter and sesame paste are 120 mesh, fragrant-flowered garlic
Cauliflower sauce is 80 mesh.
5. according to claim 1 cold with hotpot condiment sauce, it is characterised in that: the vegetable oil is peanut, soybean, sunflower seeds
One or both of oil crops squeezing and obtain；Fermented bean curd powder is obtained by fermented bean curd high temperature dusts.
6. a kind of prepare the cold method with hotpot condiment sauce as claimed in any one of claims 1 to 5, which is characterized in that including such as
Lower step,
1) nisin is completely dissolved with warm water rear spare；
2) the 30~45% of total Water required in peanut butter, sesame paste and formula are added in auger, it is equal continues stirring until material
It is even, the material that stirs evenly is turned to dissolving tank；
3) according to formula rate, leek flower sauce, flavoring agent, nisin mixed liquor, vegetable oil, the addition of remaining water are matched
It converts in tank, stirring is opened, until material is uniform；
4) material after mixing evenly, is squeezed into finished pot through emulsification pump, is prepared filling；
5) when water-bath water temperature rises to 95 DEG C -98 DEG C, closed good product is put into water-bath, product from into water bath to
The water bath time is 25-30 minutes out, guarantees central temperature >=80 DEG C when product goes out water bath, and after sterilizing, product is returned
It is cool.
7. preparation method according to claim 6, it is characterised in that: in the step (1), the water temperature of warm water is 30 DEG C-
32℃；In step 5), the water temperature of water-bath rises to 95 DEG C；Mixing time in step (2) and step (3) is 40~50min.
8. as claimed in any one of claims 1 to 5 cold with hotpot condiment sauce or preparation method system as claimed in claims 6 or 7
Application of the standby hotpot condiment sauce in chafing dish seasoning.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811629957.7A CN109699985A (en) | 2018-12-28 | 2018-12-28 | It is a kind of cold with hotpot condiment sauce and preparation method thereof |
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| CN201811629957.7A CN109699985A (en) | 2018-12-28 | 2018-12-28 | It is a kind of cold with hotpot condiment sauce and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114568672A (en) * | 2022-02-25 | 2022-06-03 | 河南福香居食品有限公司 | Preparation method of semisolid seasoning for hot pot |
| 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 |
| 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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| CN108065326A (en) * | 2016-11-17 | 2018-05-25 | 薛鹏 | A kind of instant-boiled mutton flavorings |
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| CN105124505A (en) * | 2015-08-26 | 2015-12-09 | 颐海（中国）食品有限公司 | Spicy low-salt condiment sauce and preparation method thereof |
| CN108065326A (en) * | 2016-11-17 | 2018-05-25 | 薛鹏 | A kind of instant-boiled mutton flavorings |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114568672A (en) * | 2022-02-25 | 2022-06-03 | 河南福香居食品有限公司 | Preparation method of semisolid seasoning for hot pot |
| 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 |
| 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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