CN106962871B - Preparation method of tomato hotpot condiment - Google Patents
Preparation method of tomato hotpot condiment Download PDFInfo
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- CN106962871B CN106962871B CN201710273161.1A CN201710273161A CN106962871B CN 106962871 B CN106962871 B CN 106962871B CN 201710273161 A CN201710273161 A CN 201710273161A CN 106962871 B CN106962871 B CN 106962871B
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- 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
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- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a processing method of food seasoning, in particular to a tomato hotpot condiment and a preparation method thereof, wherein the tomato hotpot condiment comprises the following raw materials in parts by weight: 10-60 parts of tomato paste, 5-20 parts of tomato sauce, 5-13 parts of vegetable oil, 1-3 parts of bruised ginger, 1-3 parts of white granulated sugar, 0.1-1 part of white pepper powder, 1-3 parts of chicken essence seasoning, 0.1-1 part of edible salt, 0.05-0.1 part of citric acid, 0.1-1 part of chicken meal, 0.05 part of potassium sorbate, 0.05-0.1 part of xanthan gum and 20-30 parts of sterile water. The invention aims to solve the problem that the oil temperature is not easy to control when the tomato hotpot condiment is fried, and aims to provide a preparation method of the tomato hotpot condiment which is quick and easy to operate.
Description
Technical Field
The invention relates to a processing method of food seasoning, in particular to a tomato hotpot condiment and a preparation method thereof.
Background
The tomato chafing dish is developed and researched on the basis of the traditional chafing dish in China. Traditional chafing dishes in China are divided into spicy chafing dishes and light chafing dishes, but most people cannot adapt to the spicy chafing dish with heavy taste, so that the light chafing dish is selected to be eaten; traditional light chafing dish is divided into: three-delicacy chafing dish, beef bone soup pot, etc. Tomato chafing dish has been produced in light chafing dish.
During the preparation process of the tomato hotpot condiment, the tomatoes need to be fried by vegetable oil, the temperature of the oil needs to be controlled during the frying process, and the oil with too high temperature can destroy the nutrition of the food materials to generate carcinogenic substances, so the temperature of the oil needs to be strictly controlled during the frying process.
Disclosure of Invention
The invention provides the novel tomato-flavor hotpot condiment which has good mouthfeel and can be healthily maintained, and simultaneously provides the preparation method of the tomato hotpot condiment which is quick and easy to operate.
The invention provides a basic scheme I: the tomato hotpot condiment comprises the following raw materials in parts by weight: 10-60 parts of tomato paste, 5-20 parts of tomato sauce, 5-13 parts of vegetable oil, 1-3 parts of ginger powder, 1-3 parts of white granulated sugar, 0.1-1 part of white pepper powder, 1-3 parts of chicken essence seasoning, 0.1-1 part of edible salt, 0.05-0.1 part of citric acid, 0.1-1 part of chicken meal, 0.05 part of potassium sorbate, 0.05-0.1 part of xanthan gum and 20-30 parts of sterile water.
Has the advantages that: the hotpot condiment has the advantages of delicious taste, appetizing, spleen tonifying, appetite increasing, effective supplement of various vitamins and mineral substances, and capability of improving the health condition of a human body.
The second basic scheme is as follows: a preparation method of tomato hotpot seasoning is implemented by adopting the following equipment, the stir-frying pan comprises a pan body, a partition plate and a pan cover, wherein the partition plate is clamped on the inner wall of the pan body, the pan body is divided into an outer water boiling area and an inner frying area by the partition plate, the pan cover seals an opening of the pan body, the pan cover is clamped with the partition plate, the partition plate is provided with an air injection channel, an inlet of the air injection channel is arranged at the upper part of the outer side of the partition plate, an outlet of the air injection channel is arranged at the lower part of the inner side of the partition plate, the pan cover comprises a cover body, a stirring shaft and an air outlet, the air outlet is arranged at the upper end of the cover body, the stirring shaft is horizontally and rotatably connected to the lower end of the cover body, the air outlet is provided with an air inlet, an impeller cavity, an, the steam impeller is provided with an impeller shaft, the impeller shaft is connected with the stirring shaft, the stirring shaft is provided with a feeding hole, a seasoning cavity and a discharging hole, the feeding hole is provided with a sealing cover, the feeding hole is communicated with the seasoning cavity, the seasoning cavity is communicated with the discharging hole, and the discharging hole is positioned in the frying area; the cover body is provided with an inflation channel, an inflation inlet of the inflation channel is arranged at the lower end of the cover body and is positioned in the poaching area, and an air outlet of the inflation channel is communicated with the feed inlet; the cover body is provided with a blocking block for blocking the air inlet and a handle for being held by a person;
the method comprises the following steps of 1, selecting rotten tomatoes from tomatoes, leaving tomatoes with complete and undamaged shapes, 2, treating raw materials, and 2.1, washing the tomatoes with clear water; 2.2 scalding the washed tomatoes with boiled water until the tomatoes are peeled off, and timely fishing out the tomatoes and peeling the tomatoes; 2.3 mincing the peeled tomatoes into paste, wherein the tomatoes are required to be used in the same day after being prepared into the paste; 2.4 mincing ginger to prepare bruised ginger, frying in the step 3, heating 3.1, pouring vegetable oil into a frying area of a stir-frying pan, and heating to 120-140 ℃; pouring sterile water into a water boiling area, stir-frying 3.2 bruised ginger, weighing bruised ginger according to the proportion, and putting the bruised ginger into a stir-frying area for stir-frying; 3.3 stir-frying the tomatoes, weighing raw mashed tomatoes, pouring the raw mashed tomatoes into a frying area, inserting a stirring shaft into the raw tomatoes, and covering a pot cover on a pot body; 3.4, boiling, clamping the pot cover with the partition plate, lifting the partition plate while uncovering the pot cover, enabling water in the water boiling area to enter the frying area, and then covering the pot cover again; 3.5, mixing, weighing white granulated sugar, white pepper flour, chicken essence, edible salt, chicken meal and xanthan gum according to the mixture ratio of the raw materials, uniformly stirring to prepare seasoning powder, opening a sealing cover of a feeding hole, pouring the seasoning powder into a seasoning cavity, sliding a pot cover to enable a blocking block on a cover body to block the inlet of an air injection channel, and then sliding the blocking block of the cover body again to open the inlet of the air injection channel; 3.6, fully mixing, uncovering the pot cover, taking down the partition plate, covering the pot cover again, and turning off the fire after 4-6 minutes.
The pot body is divided into a water boiling area and a frying area, the main purpose is that the frying area needs high temperature of 120-140 ℃, but the temperature cannot be too high, and the oil with too high temperature can damage the nutrition of food materials to generate carcinogenic substances, so the oil temperature is strictly controlled in the process and is only heated by small fire as much as possible or depends on a chef with rich experience, the efficiency of the former is too low, and the latter has too high requirements on the operation technology. One of the purposes of dividing the pot body into two areas in the scheme is to solve the problem, when the pot body is heated by big fire, the water boiling area and the frying area are heated simultaneously, the highest temperature of water in the water boiling area is 100 ℃, and when the temperature of the frying area exceeds 100 ℃, certain heat can be transferred to the water boiling area, so that the oil temperature rises slowly when the temperature of the frying area exceeds 100 ℃, so that the pot body can be heated by the big fire, the oil in the frying area is quickly raised to 100 ℃, and is slowly raised to 120-140 ℃, and the purpose of controlling the temperature of the frying area is realized, and the heat absorbed by the water boiling area can accelerate the boiling process in the process. The partition plate separates the water boiling area from the frying area. The steam in the water boiling area is injected into the bottom of the frying area through the air injection channel in the partition board, the main function is to ensure that materials in the frying area are violently boiled by injecting air so as to be fully mixed, and in addition, the frying area is also a high-pressure area. The cover body of the cooker cover mainly has the function of sealing the cooker body, and is matched with the partition plate to separate the frying area from the water boiling area, so that high-temperature oil and materials in the frying area are prevented from splashing. The gas outlet head converts high pressure in the frying area into power for rotating the steam impeller, the steam impeller rotates to drive stirring to rotate, the stirring shaft rotates to mix materials in the frying area, the seasoning cavity of the stirring shaft is mainly used for injecting various seasonings into the bottom of the frying area through the stirring shaft, and the materials can be fully mixed by matching with the rotating stirring shaft. The plugging block of the cover body can plug the air injection channel, so that steam is injected into the seasoning cavity through the air inflation channel, and seasoning in the seasoning cavity can be more fully mixed into the material in the frying area.
The working principle is as follows:
selecting materials, namely selecting rotten tomatoes from the tomatoes, and leaving the tomatoes with complete shapes and no damage, so that the influence of the rotten tomatoes on the quality of the pot bottom is avoided. Step 2, processing raw materials, namely washing tomatoes by clear water; scalding the washed tomatoes with boiled water until the tomatoes are peeled off, and timely fishing out the tomatoes and peeling the tomatoes; mincing peeled tomatoes into paste, wherein the tomatoes are required to be used in the same day after being prepared into the paste; mincing ginger to prepare ginger powder, frying in step 3, pouring vegetable oil into a frying area of a stir-frying pan, and heating to 120-140 ℃; pouring sterile water into a water boiling area, separating a pot body into the water boiling area and a frying area by a partition plate, heating water in the water boiling area, heating oil in the frying area, frying bruised ginger, weighing bruised ginger according to a ratio, putting the bruised ginger into the frying area, and frying to obtain the fragrance of the ginger; weighing raw tomato paste, pouring into stir-frying area, and destroying cell wall of tomato cell at high temperature to increase release of antioxidant such as lycopene. The vegetable oil helps tomatoes to naturally release fat-soluble antioxidants such as lycopene and the like, and fully plays a role in antioxidation. Then the stirring shaft is inserted into the raw tomatoes, the pot cover is covered on the pot body, in the process, a large amount of water vapor is generated in the water boiling area and then enters the frying area through the air injection channel, so that the vegetable oil in the frying area is boiled, and then is discharged out of the pot body through the air inlet, the impeller cavity and the air outlet of the air outlet head. In this process, the steam impeller is rotated and drives the stirring shaft, which stirs the material in the stir-fry zone. 3.4, boiling, clamping the pot cover with the partition plate, lifting the partition plate while uncovering the pot cover, enabling water in the water boiling area to enter the frying area, and then covering the pot cover again; the heated water in the water boiling area is injected into the materials mixed in the frying area, then the pot cover is covered, and the stirring shaft continues to rotate the mixed materials under the driving of the steam impeller of the air outlet head. 3.5, mixing, namely weighing white granulated sugar, white pepper flour, chicken essence, edible salt, chicken meal and xanthan gum according to the raw material ratio, uniformly stirring to prepare seasoning powder, opening a sealing cover of a feeding hole, pouring the seasoning powder into a seasoning cavity, sliding a pot cover to enable a blocking block on a cover body to block the inlet of an air injection channel, injecting steam into the seasoning cavity only through an air injection channel, injecting seasoning in the seasoning cavity into a pot body under the action of high pressure, sliding the pot cover to enable the blocking block to reopen the inlet of the air injection channel, and injecting the steam into a frying area through the air injection channel again to enable the materials in the frying area to be boiled and mixed; and 3.6, fully mixing, uncovering the pot cover, taking down the partition plate, covering the pot cover again, directly injecting steam in the pot body into the gas outlet head to rotate the stirring shaft, and stopping heating the pot body after fully mixing for 4-6 minutes.
Compared with the prior art, the scheme has the advantages that: 1. save time has set up the water and has boiled the district and can heat the pot body with big fire after frying the system district, enables the oil temperature faster and reaches suitable temperature, and the water temperature is higher when getting into the stage of decocting in the water of water boiling district simultaneously, can accomplish the process of decocting fast.
2. The tomato seasoning is tasty more quickly, hot air is injected into the frying area by an air injection channel in the tomato frying process to accelerate the stirring of the tomatoes, and the tomatoes in the stirring pot body with the continuous stirring shaft can be quickly and fully mixed.
3. The process is safer, and the whole process is covered on the pot body by the pot cover, and the food is stirred by the stirring shaft under the closed condition and is exhausted by the gas outlet head, so that the splashing of the grease in the frying and boiling process is avoided.
4. The energy is fully utilized, the food materials are mixed by rolling the food materials through the steam generated by heating and driving the stirring shaft, and manpower or other power sources are not needed.
The third scheme is as follows: preferably, the method also comprises a step 3.7 of weighing citric acid according to the mixture ratio of the raw materials, pouring the citric acid into the pot body and uniformly stirring the citric acid. Has the advantages that: citric acid can be used as antioxidant for vegetable oil. Meanwhile, the sensory properties of the hotpot condiment are improved, and the appetite of eaters and the digestion and absorption of calcium and phosphorus substances in bodies are enhanced.
And the scheme is as follows: and 3.8, weighing potassium sorbate according to the mixture ratio of the raw materials, dissolving the potassium sorbate with water, pouring the mixture into a pot, and uniformly stirring the mixture. Has the advantages that: the potassium sorbate can effectively inhibit the activity of mould, microzyme and aerobic bacteria, thereby effectively prolonging the preservation time of the hotpot condiment and keeping the original flavor of the hotpot condiment.
And a fifth scheme: preferably, the method further comprises a step 4 of packaging, wherein the bottom materials in the pot body are taken out of the pot, cooled to normal temperature and then packaged. Has the advantages that: the existing package mostly adopts plastic packaging bags, and the high-temperature package can cause the packaging bags to release harmful substances.
Drawings
Fig. 1 is a schematic structural diagram of a stir-frying pan used in the preparation method of the tomato hotpot condiment of the invention.
Detailed Description
The present invention will be described in further detail below by way of specific embodiments:
reference numerals in the drawings of the specification include: the pot body 100, the water boiling area 110, the frying area 120, the partition board 200, the air injection channel 210, the pot cover 300, the air outlet head 310, the air inlet 311, the air outlet 312, the stirring shaft 320, the cover body 330, the blocking block 331 and the handle 332.
The components and amounts of examples 1 to 3 are shown in table 1,
TABLE 1
Taking example 1 as an example, the specific implementation method comprises the following steps:
the method is implemented by adopting the following equipment, as shown in figure 1, the stir-frying pan comprises a pan body 100, a partition board 200 and a pan cover 300, a slot connected with the partition board 200 is arranged in the pan body 100, the pan body 100 is divided into an outer water boiling area 110 and an inner frying area 120 by the partition board 200, the pan cover 300 seals an opening of the pan body 100, the pan cover 300 is clamped with the partition board 200, the partition board 200 is provided with an air injection channel 210, an inlet of the air injection channel 210 is arranged at the upper part of the outer side of the partition board 200, an outlet of the air injection channel 210 is arranged at the lower part of the inner side of the partition board 200, the pan cover 300 comprises a cover body 330, a stirring shaft 320 and an air outlet 310, the air outlet 310 is arranged at the upper end of the cover body 330, the stirring shaft 320 is horizontally and rotatably connected with the lower end of the cover body 330, the air inlet 311 is arranged at the lower end of the pot cover 300, the air outlet 312 is arranged at the upper end of the pot cover 300, the lower end of the steam impeller is connected with an impeller shaft, the impeller shaft is connected with the stirring shaft 320 through a spline, the stirring shaft 320 is hollow and is provided with a feeding hole, a seasoning cavity and a discharging hole, the feeding hole is provided with a sealing cover, the feeding hole is communicated with the seasoning cavity, the seasoning cavity is communicated with the discharging hole, and the discharging hole is positioned; the cover body 330 is provided with an inflation channel, an inflation inlet of the inflation channel is arranged at the lower end of the cover body 330 and is positioned in the water boiling area 110, and an air outlet 312 of the inflation channel is communicated with the seasoning cavity of the stirring shaft 320 to inflate the seasoning cavity. In order to facilitate grasping the upper end surface of the cover, a handle 332 is provided, and the lower end surface of the cover 330 is provided with a blocking piece 331 for blocking the air inlet 311.
The method comprises the following steps of 1, selecting materials, selecting rotten tomatoes from the tomatoes, and leaving the tomatoes with complete and undamaged shapes. Step 2, raw material treatment, 2.1, washing tomatoes with clear water; 2.2 scalding the washed tomatoes with boiled water until the tomatoes are peeled off, and timely fishing out the tomatoes and peeling the tomatoes; 2.3 mincing the peeled tomatoes into paste, wherein the tomatoes are required to be used in the same day after being prepared into the paste; 2.4 mincing rhizoma Zingiberis recens to obtain rhizoma Zingiberis recens powder. And 3, frying, namely 3.1, heating, pouring the vegetable oil into a frying area 120 of a stir-frying pan, and heating to 120 ℃. Pouring sterile water into the water boiling area 110, stir-frying 3.2 bruised ginger, weighing bruised ginger according to the proportion, and putting the bruised ginger into the stir-frying area 120 for stir-frying; 3.3 stir-frying the tomatoes, weighing raw mashed tomatoes, pouring the raw mashed tomatoes into the frying area 120, inserting the stirring shaft 320 into the raw tomatoes, and covering the pot cover 300 on the pot body 100; 3.4 boiling, clamping the pot cover 300 with the partition plate 200, lifting the partition plate 200 while uncovering the pot cover 300 by using the handle 332, enabling water in the water boiling area 110 to enter the frying area 120, and then covering the pot cover 300 again; 3.5, mixing, weighing white granulated sugar, white pepper flour, chicken essence, edible salt, chicken meal and xanthan gum according to the raw material ratio, uniformly stirring to prepare seasoning powder, opening a sealing cover of a feeding hole, and pouring the seasoning powder into a seasoning cavity. Then the pot cover 300 is slid to make the blocking block 331 on the cover body 330 block the inlet of the air injection channel 210, and then the blocking block 331 of the cover body 330 is slid again to open the inlet of the air injection channel 210; 3.6, fully mixing, uncovering the pot cover 300, taking down the partition plate 200, covering the pot cover 300 again, and turning off the fire after 4-6 minutes. 3.7, weighing the citric acid according to the mixture ratio of the raw materials, pouring the citric acid into the pot body 100, and uniformly stirring. Step 3.8, weighing potassium sorbate according to the raw material ratio, dissolving the potassium sorbate with water, pouring the potassium sorbate into the pot body 100, and uniformly stirring. And step 4, packaging, namely taking the base material in the pot body 100 out of the pot, cooling for 2 hours to normal temperature, and packaging.
Example 2 and example 3 differ from example 1 only in the composition parameters in table 1.
Experiment:
experimental procedure (single blind):
30 trial eaters are divided into 3 tables, 10 persons are taken in each table, one table has two pots, namely a first pot and a second pot, and no other mark is made. The same dish is selected from 18:00-22:00 on the same day, and the trial eater before the meal does not know which pot is made from the method of the embodiment 1.
A first pan: the hotpot condiment is prepared from the embodiment 1, 500g of hotpot condiment and 2L of water;
a second pan: the tomato hotpot condiment is commercially available, 500g of hotpot condiment and 2L of water;
the experimental results are as follows: 1. the experimental results show that 26 trial eaters consider the first pot to have better taste, and 4 trial eaters consider the second pot to have better taste.
2. After the trial eating is finished, measuring the acid value and the peroxide value of the hotpot condiment, wherein the first pot: peroxide value 0.0025g/100g, acid value 1.2mg (KOH)/g Pan II: the peroxide value is 0.0134g/100g, the acid value is 2.3mg (KOH)/g, the acid value is an index reflecting the content of free fatty acid, and the smaller the acid value is, the better the quality of the oil and fat is, and the better the freshness and the refining degree are. The peroxide value is used for measuring the amount of substances such as peroxide, aldehyde, ketone and the like generated by the oxidation of the oil and is an important index for measuring the rancidity degree of the oil and fat.
In summary, pot one is more organoleptically rated for most of the tasters. The first pot is healthier from the viewpoint of grease.
Claims (4)
1. The preparation method of the tomato hotpot condiment comprises the following raw materials in parts by weight: the tomato paste cooking and frying pan is characterized in that the method is implemented by adopting the following equipment, a frying pan comprises a pan body, a partition plate and a pan cover, the partition plate is clamped on the inner wall of the pan body, the pan body is divided into a boiling area at the outer side and a frying area at the inner side by the partition plate, the pan cover seals an opening of the pan body, the pan cover is clamped with the partition plate, the partition plate is provided with an air injection channel, an inlet of the air injection channel is arranged at the upper part of the outer side of the partition plate, an outlet of the air injection channel is arranged at the lower part of the inner side of the partition plate, and the pan cover comprises a cover body, a cover body and a cover body, wherein the cover body comprises a white granulated sugar 1-pepper powder, 0.1-1 part of white pepper powder, 1-3 parts of chicken essence seasoning, 0.1-1 part of edible salt, 0.05-0.1 part of citric acid, 0.1-1 part of chicken powder, 0.05-05, 0.1 part of potassium, The stirring shaft is arranged at the upper end of the cover body, the stirring shaft is horizontally and rotatably connected to the lower end of the cover body, the gas outlet is provided with a gas inlet, an impeller cavity, a gas outlet and a steam impeller arranged in the impeller cavity, the gas inlet is communicated with the impeller cavity, the impeller cavity is communicated with the gas outlet, the gas inlet is arranged at the lower end of the pot cover and is positioned on the inner side of the partition plate, the gas outlet is arranged at the upper end of the pot cover, the steam impeller is provided with an impeller shaft, the impeller shaft is connected with the stirring shaft, the stirring shaft is provided with a feed inlet, a seasoning cavity and a discharge port, the feed inlet is provided with a sealing cover and is communicated with the seasoning cavity, the; the cover body is provided with an inflation channel, an inflation inlet of the inflation channel is arranged at the lower end of the cover body and is positioned in the water boiling area, and an air outlet of the inflation channel is communicated with the feed inlet; the cover body is provided with a blocking block for blocking the air inlet and a handle for being held by a person;
comprises the following steps of 1, selecting rotten tomatoes from the tomatoes, leaving the tomatoes with complete and undamaged appearance,
step 2, the raw material is processed,
2.1 washing the tomatoes with clear water;
2.2 scalding the washed tomatoes with boiled water until the tomatoes are peeled off, and timely fishing out the tomatoes and peeling the tomatoes;
2.3 mincing the peeled tomatoes into paste, wherein the tomatoes are required to be used in the same day after being prepared into the paste;
2.4 mincing rhizoma Zingiberis recens to obtain rhizoma Zingiberis recens powder,
step 3, the raw materials are fried,
3.1, heating, namely pouring vegetable oil into a frying area of the stir-frying pan, and heating to 120-140 ℃; pouring sterile water into the water boiling area,
3.2 stir-frying the bruised ginger, weighing the bruised ginger according to the proportion, and putting the bruised ginger into a stir-frying area for stir-frying;
3.3 stir-frying the tomatoes, weighing raw mashed tomatoes, pouring the raw mashed tomatoes into a frying area, inserting a stirring shaft into the raw tomatoes, and covering a pot cover on a pot body;
3.4, boiling, clamping the pot cover with the partition plate, lifting the partition plate while uncovering the pot cover, enabling water in the water boiling area to enter the frying area, and then covering the pot cover again;
3.5, mixing, weighing white granulated sugar, white pepper flour, chicken essence, edible salt, chicken meal and xanthan gum according to the mixture ratio of the raw materials, uniformly stirring to prepare seasoning powder, opening a sealing cover of a feeding hole, pouring the seasoning powder into a seasoning cavity, sliding a pot cover to enable a blocking block on a cover body to block the inlet of an air injection channel, and then sliding the blocking block of the cover body again to open the inlet of the air injection channel;
3.6, fully mixing, uncovering the pot cover, taking down the partition plate, covering the pot cover again, and turning off the fire after 4-6 minutes.
2. The method for preparing tomato hot pot seasoning as claimed in claim 1, wherein the method comprises the following steps: also comprises step 3.7, weighing citric acid according to the raw material proportion, pouring into the pot body and stirring uniformly.
3. The method for preparing tomato hot pot seasoning as claimed in claim 2, wherein the method comprises the following steps: also comprises a step 3.8 of weighing potassium sorbate according to the raw material proportion, dissolving the potassium sorbate with water, pouring the potassium sorbate into the pot body, and uniformly stirring.
4. The method for preparing tomato hot pot seasoning as claimed in claim 3, wherein the method comprises the following steps: and step 4, packaging, namely taking the bottom materials in the pot body out of the pot, cooling to normal temperature, and packaging.
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| KR20040076019A (en) * | 2003-02-24 | 2004-08-31 | 양귀열 | Manufacture method and device of bean oil |
| CN104855748A (en) * | 2015-06-03 | 2015-08-26 | 广西宁明正珠食品进出口有限公司 | Cooking device |
| CN105815740A (en) * | 2016-03-25 | 2016-08-03 | 青岛柏兰集团有限公司 | Tomato hotpot soup base and preparation method thereof |
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