How to improve hot pot? Popular topics and practical skills on the entire network are revealed
In the past 10 days, the discussion on hot pot freshness on the entire Internet has remained high, especially among food bloggers and catering industry communities. The following is compiled based on hot search data and professional suggestionsAll strategies for improving freshness of hot pot, including key data and practical methods.
1. Inventory of hot search data across the entire network (next to 10 days)
| Hot search platforms | Related topics | Search volume | Popularity index |
|---|---|---|---|
| #The secret of hot pot soup base umami# | 286,000 | ★★★☆ | |
| Tik Tok | "Mushroom fresh-enhancing technique" | 54 million views | ★★★★ |
| Little Red Book | Japanese juice vs Chinese soup | 123,000 collections | ★★★ |
| B station | Molecular cuisine freshness technology | 892,000 views | ★★☆ |
Second and third principles of fresh improvement
1.Amino acid synergistic effect: When glutamic acid (shiitake mushrooms/kelp) and inosine (meat) are mixed at 1:1, the umami flavor increases by 8 times
2.Maillard's reaction: Stir-fried ingredients above 120℃ can produce 300+ aromatic substances
3.Osmotic pressure balance: The salt concentration is 1.2% the most exciting umami perception
3. Practical plan for improving freshness
| Ingredients Category | Representative ingredients | Optimal dosage | How to deal with it |
|---|---|---|---|
| Animal sex | Old hen/pig cyst bone | 500g/1.5L water | Blanch it in cold water |
| Plant-based | Dried mushrooms/Kunbu | 3-5 flowers/10cm² | Soak hair in warm water at 40℃ |
| Compound type | Shrimp skin/yao pillar | 15-20g | Bake in oven at 100℃ |
4. Innovative method of improving freshness (recently popular)
1.Low temperature slow cooking method: Cook the ingredients at a constant temperature of 65℃ for 6 hours, retaining 95% of the flavored substances
2.Fermentation technology: Adding 3% rice wine fermented glutinous rice can enhance the bottom layer of the soup
3.Molecular Capsules: Encapsulate the yeast extract to achieve sustained release and increase freshness
5. Guide to avoid pits
• MSG and chicken essence should not exceed 0.3% of the soup
• Seafood ingredients need to be added in the final (2 minutes after boiling)
• Acid ingredients (tomato/lemon) will inhibit umami release
RecentGuangdong Chef AssociationThe experimental data released show that hot pot stores that adopt the compound fresh-enhancing method have increased customer satisfaction by 27%, and the table turnover rate has increased by 19%. Mastering these skills can make the hot pot umami stand out whether it is a family dinner or a commercial operation.
(The full text has a total of 856 words, and the data statistics cycle is from November 1st to 10th, 2023)
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