Ingredient Selection and Making Technology of Hot Pot Base

Liqiong Chen ； Shijuan Wu ； Zilin Liu ； Hongfang Lu ； Yunyun Li

《Advance Journal of Food Science and Technology》 6卷8期 (2014/08) Pp. 998-1001

並列摘要

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.

並列關鍵字

Cooking process ； hot pot ； ingredient selection ； making technology