CN111528446A - Spicy hot pot sauce and preparation method thereof - Google Patents
Spicy hot pot sauce and preparation method thereof Download PDFInfo
- Publication number
- CN111528446A CN111528446A CN202010373214.9A CN202010373214A CN111528446A CN 111528446 A CN111528446 A CN 111528446A CN 202010373214 A CN202010373214 A CN 202010373214A CN 111528446 A CN111528446 A CN 111528446A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- hot pot
- spicy hot
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000015067 sauces Nutrition 0.000 title claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 35
- 244000203593 Piper nigrum Species 0.000 claims abstract description 19
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 19
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 12
- 239000006002 Pepper Substances 0.000 claims abstract description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 12
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 12
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 239000002253 acid Substances 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013599 spices Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 235000013305 food Nutrition 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 241000234314 Zingiber Species 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 230000036541 health Effects 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000021139 traditional diet Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a spicy hot pot sauce and a preparation method thereof, wherein the spicy hot pot sauce comprises the following components in parts by weight: 57-63 parts of edible vegetable oil, 27-33 parts of spices, 27-33 parts of salt, 7-13 parts of monosodium glutamate, 22-28 parts of sugar, 2-8 parts of yeast powder, 1-6 parts of acid hydrolyzed vegetable protein powder, 0.5-3.5 parts of pepper slices, 0.17-0.23 part of ginger powder, 0.05-0.15 part of white pepper powder and 1-6 parts of pepper powder. Through the mode, the preparation method is simple in preparation process, time cost is reduced, and the product is nutritional, healthy and good in taste.
Description
Technical Field
The invention relates to the field of seasonings, in particular to a spicy hot pot sauce which is simple in preparation process, time-cost-reduced, nutritional and healthy and good in taste and a preparation method thereof.
Background
The spicy hot pot is a traditional diet mode in Sichuan, has the functions of sterilization, corrosion prevention, seasoning, nutrition, cold dispelling and the like, and is deeply popular with the masses.
In the investigation of a plurality of consumers, most of the consumers find that the dry mouth is more serious after eating the spicy hot pot sauce and feel that the consumers want to drink water. Therefore, how to make consumers taste delicious of the hot pot without feeling thirst is an important problem to be solved by hot pot restaurants.
Disclosure of Invention
The invention mainly solves the technical problem of providing the spicy hot pot sauce which has simple preparation process, time cost reduction, nutrition and health and good taste and the preparation method thereof.
In order to achieve the purpose, the invention adopts the technical scheme that: the spicy hot pot sauce comprises the following components in parts by weight: 57-63 parts of edible vegetable oil, 27-33 parts of spices, 27-33 parts of salt, 7-13 parts of monosodium glutamate, 22-28 parts of sugar, 2-8 parts of yeast powder, 1-6 parts of acid hydrolyzed vegetable protein powder, 0.5-3.5 parts of pepper slices, 0.17-0.23 part of ginger powder, 0.05-0.15 part of white pepper powder and 1-6 parts of pepper powder.
Preferably, 0.2 to 0.8 part of essence for food is also included according to the parts by weight.
A preparation method of a spicy hot pot sauce is characterized by comprising the following steps: the method comprises the following steps: firstly, frying spices with edible vegetable oil at 140 ℃;
secondly, adding sugar, salt, monosodium glutamate, yeast powder and acid hydrolyzed vegetable protein powder, and decocting at 110 ℃ for 30 min;
then adding pepper slices, ginger powder, Chinese prickly ash powder, white pepper powder and food essence, and decocting for 10 min;
finally, discharging and filling by a quantitative filling machine.
Due to the application of the technical scheme, compared with the prior art, the invention has the following advantages:
the spicy hot pot sauce and the preparation method thereof have the advantages of simple preparation process, time cost reduction, nutrition and health, and good taste.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
The spicy hot pot sauce comprises the following components in parts by weight: 57-63 parts of edible vegetable oil, 27-33 parts of spices, 27-33 parts of salt, 7-13 parts of monosodium glutamate, 22-28 parts of sugar, 2-8 parts of yeast powder, 1-6 parts of acid hydrolyzed vegetable protein powder, 0.5-3.5 parts of pepper slices, 0.17-0.23 part of ginger powder, 0.05-0.15 part of white pepper powder and 1-6 parts of pepper powder.
0.2 to 0.8 portion of essence for food is also included according to the weight portion.
A preparation method of a spicy hot pot sauce is characterized by comprising the following steps: the method comprises the following steps: firstly, frying 30 parts of spices with 60 parts of edible vegetable oil at 140 ℃;
secondly, adding 25 parts of sugar, 30 parts of salt, 10 parts of monosodium glutamate, 5 parts of yeast powder and 3 parts of acid hydrolyzed vegetable protein powder, and decocting at 110 ℃ for 30 min;
then, adding 2 parts of pepper slices, 0.2 part of ginger powder, 3 parts of pepper powder, 0.1 part of white pepper powder and 0.5 part of food essence, and decocting for 10 min;
finally, discharging and filling by a quantitative filling machine.
The spicy hot pot sauce and the preparation method thereof have the advantages of simple preparation process, time cost reduction, nutrition and health, and good taste.
The above is only a specific application example of the present invention, and the protection scope of the present invention is not limited in any way. All the technical solutions formed by equivalent transformation or equivalent replacement fall within the protection scope of the present invention.
Claims (3)
1. A spicy hot pot sauce is characterized in that: the composition comprises the following components in parts by weight: 57-63 parts of edible vegetable oil, 27-33 parts of spices, 27-33 parts of salt, 7-13 parts of monosodium glutamate, 22-28 parts of sugar, 2-8 parts of yeast powder, 1-6 parts of acid hydrolyzed vegetable protein powder, 0.5-3.5 parts of pepper slices, 0.17-0.23 part of ginger powder, 0.05-0.15 part of white pepper powder and 1-6 parts of pepper powder.
2. The spicy hot pot sauce of claim 1, which is characterized in that: 0.2 to 0.8 portion of essence for food is also included according to the weight portion.
3. A preparation method of a spicy hot pot sauce is characterized by comprising the following steps: the method comprises the following steps: firstly, frying spices with edible vegetable oil at 140 ℃;
secondly, adding sugar, salt, monosodium glutamate, yeast powder and acid hydrolyzed vegetable protein powder, and decocting at 110 ℃ for 30 min;
then adding pepper slices, ginger powder, Chinese prickly ash powder, white pepper powder and food essence, and decocting for 10 min;
finally, discharging and filling by a quantitative filling machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010373214.9A CN111528446A (en) | 2020-05-06 | 2020-05-06 | Spicy hot pot sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010373214.9A CN111528446A (en) | 2020-05-06 | 2020-05-06 | Spicy hot pot sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111528446A true CN111528446A (en) | 2020-08-14 |
Family
ID=71973399
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010373214.9A Pending CN111528446A (en) | 2020-05-06 | 2020-05-06 | Spicy hot pot sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111528446A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373583A (en) * | 2017-09-01 | 2017-11-24 | 成都珪食品开发股份有限公司 | A kind of Hot and Sour Rice Noodles sauce flavoring and preparation method thereof and application |
-
2020
- 2020-05-06 CN CN202010373214.9A patent/CN111528446A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373583A (en) * | 2017-09-01 | 2017-11-24 | 成都珪食品开发股份有限公司 | A kind of Hot and Sour Rice Noodles sauce flavoring and preparation method thereof and application |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200814 |