CN109805341A - A kind of cumin hotpot condiment sauce and preparation method thereof - Google Patents
A kind of cumin hotpot condiment sauce and preparation method thereof Download PDFInfo
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- CN109805341A CN109805341A CN201910164502.0A CN201910164502A CN109805341A CN 109805341 A CN109805341 A CN 109805341A CN 201910164502 A CN201910164502 A CN 201910164502A CN 109805341 A CN109805341 A CN 109805341A
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Abstract
The invention discloses a kind of cumin hotpot condiment sauce, raw material includes: 5-20 parts of peanut butter, 5-20 parts of sesame paste, 2-8 parts of salt marsh leek, 2-8 parts of sweet fermented flour sauce, 5-10 parts of soybean oil, 1-7 parts of cumin powder, 2-8 parts of white granulated sugar, 2-8 parts of salt, 13-30 parts of water in parts by weight.This dip fragrant odour can release the greasy of meat, dispel smelling of fish or mutton peculiar smell, improve the mouthfeel of beef and mutton.The invention also discloses a kind of production method of cumin hotpot condiment sauce, include the following steps: step 1 cumin baking milling, step 2 sesame paste paste formulation, step 3 dip frying, step 4 is filling；For this method since step 1 cumin powder is baked, step 3 dip frying and step 4 is filling carries out at high temperature, hotpot condiment sauce have passed through sterilization processing, it is filling after the hotpot condiment sauce be suitble to save for a long time.
Description
Technical field:
The present invention relates to a kind of dip and preparation method thereof more particularly to a kind of cumin hotpot condiment sauces and preparation method thereof.
Background technique:
As the improvement of people's living standards, chafing dish, it has also become a kind of popular diet style, especially Meng Shi chafing dish
As Inner Mongol specialties, it is both a kind of delicious food and a kind of unique Cooking Seasoning mode, and family explains family
Dawn, wherein hotpot condiment sauce is to determine an important factor for ripe rear food materials taste is rinsed in pot.
With the improvement of living standards, people are also increasingly particular about hotpot condiment sauce, are fastidious.Hotpot condiment sauce is also constantly being turned over
Newly, hotpot condiment sauce is divided into package-type and instant i.e. tune type at present, although current market sales of package-type hotpot condiment sauce taste
It is various, but be difficult to remove the smell of beef and mutton when dipping in food beef and mutton；Although the instant hotpot condiment sauce adjusted can basis
Personal taste allotment, but the hotpot condiment sauce of the type is due to inevitably bringing microorganism, prepared hotpot condiment sauce into when preparing
It can only eat at that time, and if packaging and storing, there are problems that rascal, can not save for a long time.
Summary of the invention:
The first purpose of this invention is to provide a kind of cumin hotpot condiment sauce.
The first purpose of this invention is implemented by following technical solution: a kind of cumin hotpot condiment sauce, raw material is in parts by weight
It include: 5-20 parts of peanut butter；5-20 parts of sesame paste；2-8 parts of salt marsh leek；2-8 parts of sweet fermented flour sauce, 5-10 parts of soybean oil；Cumin
1-7 parts of powder, the cumin powder fineness is 60-80 mesh；2-8 parts of white granulated sugar；2-8 parts of salt；13-30 parts of water.
It further, further include having 0.1 part -2.32 parts of spice of parts by weight meter raw material.
Further, the raw material spice be zanthoxylum powder 0.1-0.2 parts, 0.1-0.12 parts of star aniseed powder, fennel powder 0.2-
0.5 part, 0.1-0.5 parts of orange peel powder, 0.1-1 parts of angelica dahurica powder of any one or more combinations.
It further, further include having 1-6 parts of garlic foam of parts by weight meter raw material.
It further, further include having 1-5 parts of material monosodium glutamate of parts by weight meter delicate flavour；5 '-the sapidity nucleotide disodium 0.1-0.2
Part；1-3 parts of chicken essence seasoning；1-5 parts of yeast extract of any one or more combinations.
Cumin seed has identified more than 100 compounds, wherein it is in the majority with alkenes compounds, followed by alcohol, aldehyde,
The type compounds such as ester, phenol, the main nutrient composition of cumin seed are fat 10%-25%, protein 18%-25%, carbohydrate,
In addition also containing lot of trace inorganic elements such as calcium, magnesium, zinc, manganese, strontiums.Cumin is as food flavor, not only battalion with higher
Value is supported, and since it is rich in oily matter, fragrant odour is strong, can release the greasy of meat, dispels smelling of fish or mutton peculiar smell, can
A kind of important seasoning of beef and mutton is eaten as people.
Second object of the present invention is to provide a kind of production method of cumin hotpot condiment sauce.
Second object of the present invention is implemented by following technical solution: a kind of production method of cumin hotpot condiment sauce, including
Following steps: step (1) cumin baking milling, step (2) sesame paste paste formulation, step (3) dip frying are made finished product, walk
Suddenly (4) are filling；Wherein:
The baking of step (1) cumin powder: cumin is cleaned, and draining is loose to cumin particle, and it is clear-cut to be baked to, and crispy in taste is gone
Except the bilgy odour of cumin, ripe cumin fragrance is given out, then the cooling cumin powder for wearing into 60-80 mesh；
Step 2 sesame paste paste formulation: by the peanut butter of 5-20 parts by weight, the sesame paste of 5-20 parts by weight, 2-8 parts by weight
Salt marsh leek, the sweet fermented flour sauce of 2-8 parts by weight and the water of 13-30 parts by weight be mixed into uniform sesame paste thickener；
Step 3 dip frying: the soybean oil of 5-10 parts by weight is warming up to 120-130 DEG C, step 2 sesame paste thickener is added
The sesame paste thickener obtained in preparation is warming up to boiling, and after being kept for 15-20 minutes, the cumin powder of 1-7 parts by weight is added, then
It is secondary to be warming up to boiling, it boils 15-20 minutes；The white granulated sugar of 2-8 parts by weight and the salt of 2-8 parts by weight is added, stirs evenly i.e.
At cumin hotpot condiment sauce.
Step 4 is filling: by the cumin hotpot condiment sauce obtained after step 3 sauce frying in 85 DEG C or more high temperature hot fillings,
Obtain packed or canned cumin hotpot condiment sauce.
Further, in the step 3 dip frying, after the soybean oil of 5-10 parts by weight is warming up to 120-130 DEG C,
Following one or more of food materials by weight: the garlic foam of 1-6 parts by weight are added；The zanthoxylum powder of 0.1-0.2 parts by weight；0.1-
The star aniseed powder of 0.12 parts by weight；The fennel powder of 0.2-0.5 parts by weight；The orange peel powder of 0.1-0.5 parts by weight；0.1-1 parts by weight
Angelica dahurica powder, and the sesame paste thickener is added after frying 5-6 minutes.
Further, in the step 3 dip frying, the material that cumin powder is added is warming up to boiling and boils 15-20
After minute, the white granulated sugar of 2-8 parts by weight and the salt of 2-8 parts by weight is added, and following one or more of food materials: monosodium glutamate are added
1-5 parts by weight；5 '-the sapidity nucleotide disodium 0.1-0.2 parts by weight；Chicken essence seasoning 1-3 parts by weight；Yeast extract 1-5 weight
Measure part.
Advantages of the present invention: the invention discloses a kind of cumin hotpot condiment sauces, due to joined ripe cumin powder, cumin seed
Rich in the various trace elements such as protein, carbohydrate and calcium, magnesium, zinc, manganese, strontium, the nutritive value of hotpot condiment sauce is not only increased；
And it dispels smelling of fish or mutton peculiar smell so that hotpot condiment sauce fragrant odour, can release the greasy of meat as a kind of flavouring,
Improve the mouthfeel of beef and mutton.
Cumin hotpot condiment sauce of the invention, wherein soybean oil can be improved the fragrant of dip, by the way that garlic foam, Chinese prickly ash is added
Powder, star aniseed powder, fennel powder, orange peel powder, angelica dahurica powder, monosodium glutamate, 5 '-the sapidity nucleotide disodium 0.1-0.2, chicken essence seasoning, yeast
One of extract is a variety of, can be deployed according to different taste, and most of Man's Demands are met.
A kind of production method of cumin hotpot condiment sauce of the present invention is baked milling by cumin, sesame paste paste formulation, dip are fried
Greasy, the mouthfeel dispelling smelling of fish or mutton peculiar smell, improve beef and mutton system, filling and etc., that fragrant odour can be made, meat can be released
Cumin hotpot condiment sauce.
A kind of production method of cumin hotpot condiment sauce of the present invention, due to the baking of step 1 cumin powder, step 3 dip frying
With step 4 is filling carries out at high temperature, therefore hotpot condiment sauce have passed through sterilization processing；In addition, cumin has certain inhibition
The effect of lipid peroxidation has antisepsis to food, can be used for food antiseptic；Therefore after this technique is filling, the fire
Dish dipping condiment is suitble to save for a long time.
Specific embodiment:
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without creative efforts belongs to the model that the present invention protects
It encloses.
Salt marsh leek in following embodiment is the bottled leek of 300g of Beijing Liubiju Food Co., Ltd's production,
Sweet fermented flour sauce is the bottled delicious sweet fermented flour sauce of the 300g of Beijing Liubiju Food Co., Ltd's production；5 '-the sapidity nucleotide disodiums are uncommon
The 1kg bagged product of outstanding (Liaocheng) Biotechnology Co., Ltd, yeast extract are the 5kg bag of Angel Yeast Co., Ltd
Fill product.
Embodiment 1
A kind of cumin hotpot condiment sauce, raw material include: 5 parts of peanut butter, 5 parts of sesame paste, salt marsh leek 2 in parts by weight
Part, 2 parts of sweet fermented flour sauce, 5 parts of soybean oil, 1 part of cumin powder, 2 parts of white granulated sugar, 2 parts of salt, 30 parts of water, 1 part of garlic foam, zanthoxylum powder 0.1
Part, 0.1 part of star aniseed powder, 0.2 part of fennel powder, 0.1 part of orange peel powder, 0.1 part of angelica dahurica powder, 1 part of monosodium glutamate, 5 '-the sapidity nucleotide disodiums
0.1 part, 1 part of chicken essence seasoning, 1 part of yeast extract.
Embodiment 2
A kind of cumin hotpot condiment sauce, raw material include: 10 parts of peanut butter, 10 parts of sesame paste, salt marsh leek 6 in parts by weight
Part, 6 parts of sweet fermented flour sauce, 7 parts of soybean oil, 4 parts of cumin powder, 5 parts of white granulated sugar, 5 parts of salt, 20 parts of water, 4 parts of garlic foam, zanthoxylum powder 0.15
Part, 0.11 part of star aniseed powder, 0.35 part of fennel powder, 0.3 part of orange peel powder, 0.5 part of angelica dahurica powder, 3 parts of monosodium glutamate, 5 '-flavour nucleotides two
0.15 part of sodium, 2 parts of chicken essence seasoning, 3 parts of yeast extract.
Embodiment 3
A kind of cumin hotpot condiment sauce, raw material include: 20 parts of peanut butter, 20 parts of sesame paste, salt marsh leek 8 in parts by weight
Part, 8 parts of sweet fermented flour sauce, 10 parts of soybean oil, 7 parts of cumin powder, 8 parts of white granulated sugar, 8 parts of salt, 13 parts of water, 6 parts of garlic foam, zanthoxylum powder 0.2
Part, 0.12 part of star aniseed powder, 0.5 part of fennel powder, 0.5 part of orange peel powder, 1 part of angelica dahurica powder, 5 parts of monosodium glutamate, 5 '-the sapidity nucleotide disodiums
0.2 part, 3 parts of chicken essence seasoning, 5 parts of yeast extract.
Embodiment 4
Cumin hotpot condiment sauce is made by raw material of the cumin hotpot condiment sauce formula of embodiment 1-3, includes the following steps: step
One cumin baking milling, step 2 sesame paste paste formulation, step 3 dip frying, step 4 are filling；Wherein:
The baking of step 1 cumin powder: cumin is cleaned, and draining is loose to cumin particle, is heated to 180 DEG C, baking 70min is extremely
Cumin particle is clear-cut, crispy in taste, removes the bilgy odour of cumin, gives out ripe cumin fragrance, then the cooling cumin for wearing into 60 mesh
Powder；
Step 2 sesame paste paste formulation: peanut butter, sesame paste, salt marsh leek, sweet fermented flour sauce and water are mixed into uniformly
Sesame paste thickener；
Step 3 dip frying: being warming up to 120-130 DEG C for soybean oil, be added garlic foam, zanthoxylum powder, star aniseed powder, fennel powder,
Orange peel powder, angelica dahurica powder, and the sesame paste thickener is added after frying 6 minutes；It is then warming up to boiling, after being kept for 17 minutes, is added
Enter cumin powder, be warming up to boiling again, boils 17 minutes；White granulated sugar, salt, monosodium glutamate, 5 '-the sapidity nucleotide disodiums, chicken is added
Extractive flavouring, yeast extract；Stir evenly cumin hotpot condiment sauce.
Step 4 is filling: cumin hotpot condiment sauce after mixing evenly does not cool down, directly progress high temperature hot filling, obtains bag
The formula of dress or canned cumin hotpot condiment sauce, embodiment 1-3 is ordered respectively using the cumin hotpot condiment sauce of the present embodiment technique preparation
Entitled dip 1- dip 3.
Embodiment 5
Cumin hotpot condiment sauce is made by raw material of the cumin hotpot condiment sauce formula of embodiment 1-3, includes the following steps: step
One cumin baking milling, step 2 sesame paste paste formulation, step 3 dip frying, step 4 are filling；Wherein:
The baking of step 1 cumin powder: cumin is cleaned, and draining is loose to cumin particle, is heated to 180 DEG C, baking 70min is extremely
Cumin particle is clear-cut, crispy in taste, removes the bilgy odour of cumin, gives out ripe cumin fragrance, then the cooling cumin for wearing into 70 mesh
Powder；
Step 2 sesame paste paste formulation: peanut butter, sesame paste, salt marsh leek, sweet fermented flour sauce and water are mixed into uniformly
Sesame paste thickener；
Step 3 dip frying: being warming up to 120-130 DEG C for soybean oil, be added garlic foam, zanthoxylum powder, star aniseed powder, fennel powder,
Orange peel powder, angelica dahurica powder, and the sesame paste thickener is added after five minutes in frying；It is then warming up to boiling, after being kept for 17 minutes, is added
Enter cumin powder, be warming up to boiling again, boils 17 minutes；White granulated sugar, salt, monosodium glutamate, 5 '-the sapidity nucleotide disodiums, chicken is added
Extractive flavouring, yeast extract；Stir evenly cumin hotpot condiment sauce.
Step 4 is filling: cumin hotpot condiment sauce after mixing evenly does not cool down, directly progress high temperature hot filling, obtains bag
The formula of dress or canned cumin hotpot condiment sauce, embodiment 1-3 is ordered respectively using the cumin hotpot condiment sauce of the present embodiment technique preparation
Entitled dip 4- dip 6.
Embodiment 6
Cumin hotpot condiment sauce is made by raw material of the cumin hotpot condiment sauce formula of embodiment 1-3, includes the following steps: step
One cumin baking milling, step 2 sesame paste paste formulation, step 3 dip frying, step 4 are filling；Wherein:
The baking of step 1 cumin powder: cumin is cleaned, and draining is loose to cumin particle, is heated to 180 DEG C, baking 70min is extremely
Cumin particle is clear-cut, crispy in taste, removes the bilgy odour of cumin, gives out ripe cumin fragrance, then the cooling cumin for wearing into 80 mesh
Powder；
Step 2 sesame paste paste formulation: peanut butter, sesame paste, salt marsh leek, sweet fermented flour sauce and water are mixed into uniformly
Sesame paste thickener；
Step 3 dip frying: being warming up to 120-130 DEG C for soybean oil, be added garlic foam, zanthoxylum powder, star aniseed powder, fennel powder,
Orange peel powder, angelica dahurica powder, and the sesame paste thickener is added after frying 4 minutes；It is then warming up to boiling, after being kept for 17 minutes, is added
Enter cumin powder, be warming up to boiling again, boils 17 minutes；White granulated sugar, salt, monosodium glutamate, 5 '-the sapidity nucleotide disodiums, chicken is added
Extractive flavouring, yeast extract；Stir evenly cumin hotpot condiment sauce.
Step 4 is filling: cumin hotpot condiment sauce after mixing evenly does not cool down, directly progress high temperature hot filling, obtains bag
The formula of dress or canned cumin hotpot condiment sauce, embodiment 1-3 is ordered respectively using the cumin hotpot condiment sauce of the present embodiment technique preparation
Entitled dip 7- dip 9.
Embodiment 7
Cumin hotpot condiment sauce is made by raw material of the cumin hotpot condiment sauce formula of embodiment 1-3, includes the following steps: step
One cumin baking milling, step 2 sesame paste paste formulation, step 3 dip frying, step 4 are filling；Wherein:
The baking of step 1 cumin powder: cumin is cleaned, and draining is loose to cumin particle, is heated to 180 DEG C, baking 70min is extremely
Cumin particle is clear-cut, crispy in taste, removes the bilgy odour of cumin, gives out ripe cumin fragrance, then the cooling cumin for wearing into 55 mesh
Powder；
Step 2 sesame paste paste formulation: peanut butter, sesame paste, salt marsh leek, sweet fermented flour sauce and water are mixed into uniformly
Sesame paste thickener；
Step 3 dip frying: being warming up to 120-130 DEG C for soybean oil, be added garlic foam, zanthoxylum powder, star aniseed powder, fennel powder,
Orange peel powder, angelica dahurica powder, and the sesame paste thickener is added after frying 6 minutes；It is then warming up to boiling, after being kept for 17 minutes, is added
Enter cumin powder, be warming up to boiling again, boils 17 minutes；White granulated sugar, salt, monosodium glutamate, 5 '-the sapidity nucleotide disodiums, chicken is added
Extractive flavouring, yeast extract；Stir evenly cumin hotpot condiment sauce.
Step 4 is filling: cumin hotpot condiment sauce after mixing evenly does not cool down, directly progress high temperature hot filling, obtains bag
The formula of dress or canned cumin hotpot condiment sauce, embodiment 1-3 is ordered respectively using the cumin hotpot condiment sauce of the present embodiment technique preparation
Entitled dip 10- dip 12.
Embodiment 8
Cumin hotpot condiment sauce is made by raw material of the cumin hotpot condiment sauce formula of embodiment 1-3, includes the following steps: step
One cumin baking milling, step 2 sesame paste paste formulation, step 3 dip frying, step 4 are filling；Wherein:
The baking of step 1 cumin powder: cumin is cleaned, and draining is loose to cumin particle, is heated to 180 DEG C, baking 70min is extremely
Cumin particle is clear-cut, crispy in taste, removes the bilgy odour of cumin, gives out ripe cumin fragrance, then the cooling cumin for wearing into 85 mesh
Powder；
Step 2 sesame paste paste formulation: peanut butter, sesame paste, salt marsh leek, sweet fermented flour sauce and water are mixed into uniformly
Sesame paste thickener；
Step 3 dip frying: being warming up to 120-130 DEG C for soybean oil, be added garlic foam, zanthoxylum powder, star aniseed powder, fennel powder,
Orange peel powder, angelica dahurica powder, and the sesame paste thickener is added after frying 6 minutes；It is then warming up to boiling, after being kept for 17 minutes, is added
Enter cumin powder, be warming up to boiling again, boils 17 minutes；White granulated sugar, salt, monosodium glutamate, 5 '-the sapidity nucleotide disodiums, chicken is added
Extractive flavouring, yeast extract；Stir evenly cumin hotpot condiment sauce.
Step 4 is filling: cumin hotpot condiment sauce after mixing evenly does not cool down, directly progress high temperature hot filling, obtains bag
The formula of dress or canned cumin hotpot condiment sauce, embodiment 1-3 is ordered respectively using the cumin hotpot condiment sauce of the present embodiment technique preparation
Entitled dip 13- dip 15.
Embodiment 9
The present embodiment select a existing sales volume on the market and public praise it is relatively good hotpot condiment sauce-Inner Mongol without cumin it is small
The small fertile sheep hotpot condiment sauce (faint scent) of fertile sheep seasoning Co., Ltd production, is named as dip 16.
Embodiment 10
Cumin hotpot condiment sauce is made by raw material of the cumin hotpot condiment sauce formula of embodiment 1-3, includes the following steps: step
One cumin baking milling, step 2 sesame paste paste formulation, step 3 dip frying, step 4 are filling；Wherein:
The baking of step 1 cumin powder: cumin is cleaned, and draining is loose to cumin particle, is heated to 180 DEG C, baking 70min is extremely
Cumin particle is clear-cut, crispy in taste, removes the bilgy odour of cumin, gives out ripe cumin fragrance, then the cooling cumin for wearing into 70 mesh
Powder；
Step 2 sesame paste paste formulation: peanut butter, sesame paste, salt marsh leek, sweet fermented flour sauce and water are mixed into uniformly
Sesame paste thickener；
Step 3 dip frying: being warming up to 120-130 DEG C for soybean oil, be added garlic foam, zanthoxylum powder, star aniseed powder, fennel powder,
Orange peel powder, angelica dahurica powder, and the sesame paste thickener is added after five minutes in frying；It is then warming up to boiling, after being kept for 15 minutes, is added
Enter cumin powder, be warming up to boiling again, boils 15 minutes；White granulated sugar, salt, monosodium glutamate, 5 '-the sapidity nucleotide disodiums, chicken is added
Extractive flavouring, yeast extract；Stir evenly cumin hotpot condiment sauce.
Step 4 is filling: cumin hotpot condiment sauce after mixing evenly does not cool down, directly progress high temperature hot filling, obtains bag
The formula of dress or canned cumin hotpot condiment sauce, embodiment 1-3 is ordered respectively using the cumin hotpot condiment sauce of the present embodiment technique preparation
Entitled dip 17- dip 19.
Embodiment 11
Cumin hotpot condiment sauce is made by raw material of the cumin hotpot condiment sauce formula of embodiment 1-3, includes the following steps: step
One cumin baking milling, step 2 sesame paste paste formulation, step 3 dip frying, step 4 are filling；Wherein:
The baking of step 1 cumin powder: cumin is cleaned, and draining is loose to cumin particle, is heated to 180 DEG C, baking 70min is extremely
Cumin particle is clear-cut, crispy in taste, removes the bilgy odour of cumin, gives out ripe cumin fragrance, then the cooling cumin for wearing into 70 mesh
Powder；
Step 2 sesame paste paste formulation: peanut butter, sesame paste, salt marsh leek, sweet fermented flour sauce and water are mixed into uniformly
Sesame paste thickener；
Step 3 dip frying: being warming up to 120-130 DEG C for soybean oil, be added garlic foam, zanthoxylum powder, star aniseed powder, fennel powder,
Orange peel powder, angelica dahurica powder, and the sesame paste thickener is added after frying 6 minutes；It is then warming up to boiling, keeps after twenty minutes, adding
Enter cumin powder, be warming up to boiling again, boils 20 minutes；White granulated sugar, salt, monosodium glutamate, 5 '-the sapidity nucleotide disodiums, chicken is added
Extractive flavouring, yeast extract；Stir evenly cumin hotpot condiment sauce.
Step 4 is filling: cumin hotpot condiment sauce after mixing evenly does not cool down, directly progress high temperature hot filling, obtains bag
The formula of dress or canned cumin hotpot condiment sauce, embodiment 1-3 is ordered respectively using the cumin hotpot condiment sauce of the present embodiment technique preparation
Entitled dip 20- dip 22.
Dip 1- dip 22 is sequentially allocated to same 100 people Blind Test, to the sense organ of product, cumin fragrance and dips in food sheep
Mouthfeel after meat carries out evaluation statistics, records favorable comment number respectively, is reported in Table 1 below.
As known from Table 1, it is analyzed from sense organ, cumin fragrance and mouthfeel,
The dip of different formulations is compared, dip 16 does not have cumin fragrance, and eat from dipping in due to being free of cumin
It is analyzed in mouthfeel after mutton, favorable comment number is obviously not so good as dip 1-9 and dip 17-22, it is seen that production disclosed by the invention
The cumin hotpot condiment sauce disclosed by the invention of method production can preferably release the greasy of meat, dispel smelling of fish or mutton peculiar smell, improve
The mouthfeel of beef and mutton.
Compare the dip of different production methods production being equally formulated, the favorable comment number of dip 1-9 and dip 17-22 compared with
It is more, and dip 10-15 compare dip 1-9 and dip 17-22 there is a big difference, illustrate cumin fineness to cumin hotpot condiment sauce,
It cumin fragrance and dips in the mouthfeel after food mutton and influences greatly, the cumin hotpot condiment sauce of the cumin of fineness 60-80 mesh production can
Received by numerous tasters；
Dip 4 is more than the favorable comment number of dip 1 and 7, and dip 5 is more than the favorable comment number of dip 2 and 8, and dip 6 is than dip 3
It is more with 9 favorable comment numbers, therefore when cumin is ground into 70 mesh, cumin hotpot condiment sauce is from sense organ, cumin fragrance and after dipping in food mutton
Mouthfeel on effect it is best.
1 dip 1-16 Blind Test favorable comment table of table
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 (10)
1. a kind of cumin hotpot condiment sauce, which is characterized in that its raw material includes: 5-20 parts of peanut butter in parts by weight；Sesame paste 5-
20 parts；2-8 parts of salt marsh leek；2-8 parts of sweet fermented flour sauce, 5-10 parts of soybean oil；1-7 parts of cumin powder, the cumin powder fineness is 60-
80 mesh；2-8 parts of white granulated sugar；2-8 parts of salt；13-30 parts of water.
2. a kind of cumin hotpot condiment sauce according to claim 1, which is characterized in that it further includes having parts by weight meter raw material fragrant
0.1 part -2.32 parts of pungent material.
3. a kind of cumin hotpot condiment sauce according to claim 2, which is characterized in that the raw material spice is zanthoxylum powder
0.1-0.2 parts, 0.1-0.12 parts of star aniseed powder, 0.2-0.5 parts of fennel powder, 0.1-0.5 parts of orange peel powder, 0.1-1 parts of angelica dahurica powder of times
One or more combinations.
4. a kind of cumin hotpot condiment sauce according to claim 1, which is characterized in that it further includes having parts by weight meter raw material garlic
1-6 parts of foam.
5. a kind of cumin hotpot condiment sauce according to claim 2 or 3, which is characterized in that it further includes having parts by weight meter former
1-6 parts of garlic foam of material.
6. a kind of cumin hotpot condiment sauce according to claim 1 to 4, which is characterized in that it further includes having parts by weight meter
1-5 parts of delicate flavour material monosodium glutamate；5 ' -0.1-0.2 parts of the sapidity nucleotide disodiums；1-3 parts of chicken essence seasoning；1-5 parts of yeast extract
Any one or more combinations.
7. a kind of cumin hotpot condiment sauce according to claim 5, which is characterized in that it further includes having parts by weight meter delicate flavour material
1-5 parts of monosodium glutamate；5 ' -0.1-0.2 parts of the sapidity nucleotide disodiums；1-3 parts of chicken essence seasoning；1-5 parts of yeast extract any
Or a variety of combination.
8. a kind of production method of cumin hotpot condiment sauce, which is characterized in that it includes the following steps: step (1) cumin baking mill
Finished product is made in powder, step (2) sesame paste paste formulation, step (3) dip frying, and step (4) is filling；Wherein:
The baking of step (1) cumin powder: cumin is cleaned, and draining is loose to cumin particle, and it is clear-cut to be baked to, and crispy in taste removes diligent
Right bilgy odour gives out ripe cumin fragrance, then the cooling cumin powder for wearing into 60-80 mesh；
Step 2 sesame paste paste formulation: by the peanut butter of 5-20 parts by weight, the sesame paste of 5-20 parts by weight, 2-8 parts by weight salt
The water of stain leek, the sweet fermented flour sauce of 2-8 parts by weight and 13-30 parts by weight is mixed into uniform sesame paste thickener；
Step 3 dip frying: the soybean oil of 5-10 parts by weight is warming up to 120-130 DEG C, step 2 sesame paste paste formulation is added
Obtained in the sesame paste thickener, be warming up to boiling, after being kept for 15-20 minute, the cumin powder of addition 1-7 parts by weight rises again
Temperature boils 15-20 minutes to boiling；Be added 2-8 parts by weight white granulated sugar and 2-8 parts by weight salt, stir evenly it is diligent
Right hotpot condiment sauce.
Step 4 is filling: by the cumin hotpot condiment sauce obtained after step 3 sauce frying in 85 DEG C or more high temperature hot fillings, obtaining
Packed or canned cumin hotpot condiment sauce.
9. a kind of production method of cumin hotpot condiment sauce according to claim 8, which is characterized in that in the step 3 dip
In frying, after the soybean oil of 5-10 parts by weight is warming up to 120-130 DEG C, following one or more of foods by weight are added
Material: the garlic foam of 1-6 parts by weight；The zanthoxylum powder of 0.1-0.2 parts by weight；The star aniseed powder of 0.1-0.12 parts by weight；0.2-0.5 parts by weight
Fennel powder；The orange peel powder of 0.1-0.5 parts by weight；The angelica dahurica powder of 0.1-1 parts by weight, and after frying 5-6 minutes described in addition
Sesame paste thickener.
10. a kind of production method of cumin hotpot condiment sauce according to claim 8 or claim 9, which is characterized in that in the step 3
In dip frying, after the material that cumin powder is added is warming up to boiling and boils 15-20 minutes, the white granulated sugar of 2-8 parts by weight is added
With the salt of 2-8 parts by weight, and following one or more of food materials: monosodium glutamate 1-5 parts by weight are added；5 '-the sapidity nucleotide disodiums
0.1-0.2 parts by weight；Chicken essence seasoning 1-3 parts by weight；Yeast extract 1-5 parts by weight.
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| CN112980726A (en) * | 2021-03-03 | 2021-06-18 | 内蒙古红太阳食品有限公司 | Preparation method of compound lactic acid bacteria and application of compound lactic acid bacteria in compound seasoning |
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Application publication date: 20190528 |