Research Article | OPEN ACCESS
Ingredient Selection and Making Technology of Hot Pot Base
Liqiong Chen, Shijuan Wu, Zilin Liu, Hongfang Lu and Yunyun Li
School of Petroleum Engineering, Southwest Petroleum University, Chengdu Sichuan 610500, China
Advance Journal of Food Science and Technology 2014 8:998-1001
Received: May 21, 2014 | Accepted: July 01, 2014 | Published: August 10, 2014
Abstract
In this study, in order to make hot pot with better taste and nutrition value, the ingredient selection and making technology of hot pot base has been discussed and thus we get a better hot pot formula and recommended production process. Hot pot is one of the Chinese traditional diets, originated in the late Ming dynasty in the Jialing River and Chaotianmen Wharf in Chongqing. Container and the practice of contemporary hot pot all have one thing in common 1000 years ago. That is to use pot boil water or soup to rinse cooked food. The continuous development of hot pot is mainly manifested in two aspects. One is the ever-expanding market of hot pot. Second, the structure of hot pot nutrition is becoming more reasonable and constantly improves. Hot pot base is the most crucial influencing factor to hot pot flavor. Therefore, we do analysis of making technology and ingredient selection of hot pot base, after which we obtain an appropriate cooking process and determine the hot base ingredient formula. According to the investigation and survey of hot pot base making process and ingredients selection, we discussed the process and summarize the main operation points of making hot pot base. It is obtained that the making process can be divided into ingredient selection, material pretreatment, raw material ratio determination, fry the ingredients, packaging, cooling, inspection and finished product.
Keywords:
Cooking process, hot pot, ingredient selection, making technology,
References
- Dulkin, S.I. and T.E. Friedemann, 1956. The role of dehydroascorbic and dehydroreductic acids in the browning reaction. Food Res., 21: 519.
CrossRef - Fischer-Rasmussen, W., S.K. Kjaer, C. Dahl and U. Asping, 1991. Ginger treatment of hyperemesis gravidarum. Eur. J. Obstet. Gyn. R. B., 38(1): 19-24.
CrossRef
- Monahan, F.J., J.I. Gray, A. Asghar, A. Haug, B. Shi, D.J. Buckley and P.A. Morrissey, 1993. Effect of dietary lipid and vitamin E supplementation on free radical production and lipid oxidation in porcine muscle microsomal fractions [J]. Food Chem., 46(1): 1-6.
CrossRef
- Pederson, C.S. and M.N. Albury, 1953. Factors affecting the bacterial flora in fermenting vegetables. Food Res., 18: 290-300.
CrossRef
-
Pino, J., E. Sauri-Duch and R. Marbot, 2006. Changes in volatile compounds of Habanero chile pepper (Capsicum chinense Jack. cv. Habanero) at two ripening stages. Food Chem., 94(3): 394-398.
CrossRef
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
|
|
![](http://www.maxwellsci.com/images/AJFST-maxw.jpg) |
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
![Submit Manuscript](../images/sub.jpg) |
Information |
|
|
|
Sales & Services |
|
|
|