CN112273642A

CN112273642A - Ferment hotpot condiment

Info

Publication number: CN112273642A
Application number: CN201910674742.5A
Authority: CN
Inventors: 孟洋
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-07-25
Filing date: 2019-07-25
Publication date: 2021-01-29

Abstract

The invention provides a ferment hotpot condiment which is prepared from the following raw materials of glutinous rice ferment, chili ferment, brewed edible vinegar, edible salt, white granulated sugar and chicken essence, wherein the weight of each component is as follows: 20-35 parts of sticky rice enzyme, 0-3 parts of chili enzyme, 3-10 parts of brewed vinegar, 2-4 parts of edible salt, 3-5 parts of white granulated sugar and 2-4 parts of chicken essence. According to the invention, the glutinous rice ferment is used as a main raw material, glutinous rice can generate a plurality of nutrient substances beneficial to human health after fermentation, the processing process is not boiled, the nutrient elements in the glutinous rice are retained to the maximum extent, and the glutinous rice ferment has extremely low fat content, is sour, spicy, tasty and non-greasy, tastes delicious, is nutritional and healthy.

Description

Ferment hotpot condiment

Technical Field

The invention belongs to the field of food seasonings, and relates to a ferment hotpot condiment.

Technical Field

Because of its convenience and rapidness, it is popular with consumers, and has become an important part of the current catering consumption. At present, various hot pot types in the market mainly adopt red oil hot pot, the hot pot is spicy, hot and salty, has strong taste and is deeply loved by people, but the hot pot is easy to cause excessive internal heat, dryness-heat constipation and has extremely high fat content, and the hot pot is not good for health after being frequently eaten, so people love the hot pot.

Ferment is a popular vocabulary in the current nutrition and health care industry, and the ferment is a product containing specific biological activity and prepared by taking animals, plants, fungi and the like as main raw materials through microbial fermentation. Enzyme is a new vocabulary, but Chinese people have been making enzyme for thousands of years. The fermented glutinous rice is a representative of fermented glutinous rice, and is prepared by fermenting glutinous rice serving as a main raw material with sweet yeast (rhizopus and yeast), so that the fermented glutinous rice can also be called as glutinous rice enzyme. In many areas of China, the people who lay a moon and are the first to recover from a serious disease have a custom to eat the sweet fermented glutinous rice, and the nutritional value of the sweet fermented glutinous rice is high enough.

In the modern times, the concept of healthy diet is deeply popular, the requirements of people on the hotpot are continuously improved, the enzyme hotpot is delicious in taste and healthy and has no burden when people need to eat, and the enzyme hotpot is produced at the same time.

Disclosure of Invention

The invention aims to provide a ferment hotpot condiment which is more in line with modern diet concept aiming at the defects of the existing hotpot varieties.

In order to achieve the purpose, the invention adopts the technical scheme that:

the ferment hotpot condiment comprises the following components in parts by weight: 20-35 parts of sticky rice enzyme, 0-3 parts of chili enzyme, 3-10 parts of brewed vinegar, 2-4 parts of edible salt, 3-5 parts of white granulated sugar and 2-4 parts of chicken essence.

The glutinous rice ferment is prepared by taking glutinous rice as a raw material, soaking and steaming the glutinous rice, adding sweet distiller's yeast accounting for 0.4-0.6% of the mass of the glutinous rice, and fermenting the glutinous rice ferment for about 10-15 days at the temperature of 25-35 ℃.

The chili enzyme is prepared by taking fresh chili as a main raw material, adding garlic, salt, white spirit and the like, and naturally fermenting or adding a proper amount of lactic acid bacteria for fermentation.

The above base material is concentrated base material, and drinking water 8-10 times is added for use.

The invention has the advantages that the glutinous rice ferment is adopted as the main raw material, glutinous rice can generate a plurality of nutrient substances beneficial to human health after fermentation, the processing process is not boiled, the nutrient elements in the glutinous rice are reserved to the maximum extent, and the glutinous rice ferment has extremely low fat content, is sour, spicy, tasty, non-greasy, delicious in taste, and is nutritional and healthy.

Detailed Description

For the purpose of enhancing an understanding of the present invention, the present invention will be further described in conjunction with the following examples which are intended to illustrate and not to limit the scope of the present invention, and various equivalent modifications of the present invention will fall within the scope of the appended claims after reading the present invention.

The ferment hotpot condiment comprises the following components in parts by weight: 20-35 parts of sticky rice enzyme, 0-3 parts of chili enzyme, 3-10 parts of brewed vinegar, 2-4 parts of edible salt, 3-5 parts of white granulated sugar and 2-4 parts of chicken essence. Pulverizing the above materials, grinding, mixing, pasteurizing, and packaging.

The first embodiment is as follows:

the ferment hotpot condiment comprises the following components in parts by weight:

the sticky rice vinegar is prepared from 34 parts of sticky rice ferment, 5 parts of brewed vinegar, 3 parts of edible salt, 4 parts of white granulated sugar and 3 parts of chicken essence according to the method.

Example 2:

31 parts of glutinous rice enzyme, 1.5 parts of chili enzyme, 6 parts of brewed vinegar, 3 parts of edible salt, 4 parts of white granulated sugar and 3 parts of chicken essence, and the preparation method is carried out according to the method.

Example 3:

27 parts of glutinous rice enzyme, 3 parts of chili enzyme, 10 parts of brewed vinegar, 3 parts of edible salt, 4 parts of white granulated sugar and 3 parts of chicken essence, and the preparation method is carried out.

Brief Description of Drawings

FIG. 1 illustrates an example of a production process of the present invention.

Claims

1. The ferment hotpot condiment is a compound seasoning prepared by taking ferment as a main raw material, adding brewed edible vinegar, edible salt, white granulated sugar, chicken essence and the like, mixing and grinding.

2. The ferment hotpot condiment according to claim 1, characterized in that the components in parts by weight are: 20-35 parts of sticky rice enzyme, 0-3 parts of chili enzyme, 3-10 parts of brewed vinegar, 2-4 parts of edible salt, 3-5 parts of white granulated sugar and 2-4 parts of chicken essence.

3. The glutinous rice ferment of claim 2, which is prepared by soaking and steaming glutinous rice as a raw material, adding sweet distiller's yeast in an amount of 0.4 to 0.6% by mass of the glutinous rice, and fermenting at 25 to 35 ℃ for about 10 to 15 days.

4. The chili enzyme according to claim 2, wherein the chili enzyme is prepared by adding garlic, salt, white spirit and the like into fresh chili as a main raw material, and naturally fermenting or adding a proper amount of lactic acid bacteria for fermentation.

5. The ferment hotpot seasoning according to claim 1 or 2, which is a concentrated hotpot seasoning, and is diluted with 8-10 times of drinking water for use.