CN101584449B - Hotpot noodles soup seasoning, processing technique and application thereof - Google Patents

Hotpot noodles soup seasoning, processing technique and application thereof Download PDF

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Publication number
CN101584449B
CN101584449B CN2009103034579A CN200910303457A CN101584449B CN 101584449 B CN101584449 B CN 101584449B CN 2009103034579 A CN2009103034579 A CN 2009103034579A CN 200910303457 A CN200910303457 A CN 200910303457A CN 101584449 B CN101584449 B CN 101584449B
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parts
powder
hotpot
sauce
pepper
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CN101584449A (en
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钟智超
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SICHUAN BAI JIA FOOD CO Ltd
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SICHUAN BAI JIA FOOD CO Ltd
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Abstract

This invention discloses a hotpot noodles soup seasoning, processing technique and application thereof, belonging to the technical field of the noodle food processing. The weight proportion of the sauce, the powder material and the dehydrated vegetable in the hotpot noodles soup seasoning is 15-24:6-10:3-8, wherein the constitutes and the weight part of the sauce is: 10-25 parts of palm oil, 10-40parts of beef tallow, 5-20 parts of broad bean, 2-7 parts of ginger, 1-7 parts of fermented blank bean, 3-5 parts of edible salt, 0.5-6 parts of spice, 0.5-8 parts of beef extractive, 2-12 parts of d ry red pepper, 2-8 parts of pickling pepper, 0.5-5 parts of wild pepper. The instant hotpot noodles soup made by the seasoning of this invention takes the authentic noodles with the hotpot flavor to the people after boiling while staying at home.

Description

A kind of hotpot noodles soup seasoning and processing technology thereof and application
Technical field
The invention discloses a kind of hotpot noodles soup seasoning and processing technology thereof and application, belong to the pastries processing technique field.
Background technology
Chafing dish is the traditional food and drink classification in Sichuan, and hotpot noodles soup is a lot of local popular a kind of eating methods in the two places, Chongqing of Sichuan recently, promptly after having eaten chafing dish, noodles is joined in the chafing dish soup cook, and the face body is tasty, and is fragrant peppery good to eat.The chafing dish bottom flavorings that sell in the chafing dish of food and drink and market all is not a most convenient, and the chafing dish of eating and drinking establishment needs the consumer to walk out the door, after the chafing dish bottom flavorings that sell in the market needs the consumer to buy, carries out the processing in later stage, eats to receive the restriction in time, place.How to let the consumer can have genuine hotpot noodles soup, be food and drink needs problem from solution to the industrialization transformation most convenient.
Summary of the invention
The object of the present invention is to provide a kind of hotpot noodles soup seasoning that can be instant.Another object of the present invention is to provide the processing technology of this hotpot noodles soup seasoning.The present invention also provides the application of this hotpot noodles soup seasoning in instant hotpot noodles soup.
In order to realize the foregoing invention purpose; The inventor is through production practices repeatedly; Following technical scheme is provided: a kind of hotpot noodles soup seasoning, sauce, powder and dehydrated vegetables are formed, and the part by weight of each component is: sauce: powder: dehydrated vegetables=15-24: 6-10: 3-8;
The composition of said sauce and weight portion thereof are: palm oil 10-15 part, butter 10-40 part, bean cotyledon 5-20 part, ginger 2-7 part, fermented soya bean 1-7 part, edible salt 3-5 part, spice 0.5-6 part, beef extract 0.5-8 part, chilli 2-12 part, pickling pepper 2-8 part, Chinese prickly ash 0.5-5 part; Said spice is made up of the component of following weight portion: 15 parts of tsaokos, 10 parts of fennel seeds, 5 parts of cloves, 15 parts of fructus amomis, 10 parts of kaempferia galamgas, 10 parts on cassia bark, 8 parts of anises, 12 parts of spiceleafs, 5 parts of Asian puccoons, 5 parts of Amomum cardamomums.
The component of said powder and weight portion are: salt 50-80 part, monosodium glutamate 10-25 part, I+G 0.2-1.5 part, pepper powder 0.5-3 part, zanthoxylum powder 0.5-7 part, white granulated sugar 0.5-3 part, powdered beef 1.5-10 part, yeast extract 1-8 part.
The component of said dehydrated vegetables and weight portion are: dehydrated onion 5-40 part, dehydration cabbage 15-60 part, dehydration caraway 15-60 part.
Said hotpot noodles soup seasoning preferably is made up of sauce, powder and the dehydrated vegetables of following part by weight: sauce 20, powder 8, dehydrated vegetables 5.
Said sauce preferably is made up of the component of following weight portion: 12 parts of palm oils, 20 parts in butter, 8 parts of bean cotyledons, 6 parts in ginger, 7 parts in fermented soya bean, 5 parts of edible salts, 4 parts of spices, 3 parts of beef extracts, 6 parts of chilli, 3 parts of pickling peppers, 2 parts in Chinese prickly ash.
Said powder preferably is made up of the component of following weight portion: 70 parts of salt, 17 parts of monosodium glutamates, 0.7 part of I+G, 1.5 parts of pepper powders, 1.6 parts of zanthoxylum powders, 1.2 parts of white granulated sugars, 4 parts of powdered beefs, 4 parts of yeast extracts.
Said dehydrated vegetables preferably is made up of the component of following weight portion: 15 parts of dehydrated onions, 50 parts of cabbages of dehydration, 35 parts in caraway of dehydration.Said beef extract is to be raw material with the fresh beef; The steamed beef soup concentrate that behind enzymolysis, thermophilic digestion, extracts; Its main component is soluble protein, polypeptide, amino acid, nucleotides etc., has distinctive taste of beef and fragrance, mellow, the delicious flavour of mouthfeel; Natural and safe; Delicious and nourishing can give food good local flavor when food processing, can be widely used in during saline taste foodstuff flavouring such as meat products, instant food, family expenses flavouring, soup stock, sauce, quick-frozen food and essence produces.
Said I+G is the ucleotides food freshener of a new generation, respectively 50% is combined by 5 ' Sodium Inosinate and 5 ' sodium guanylate.I+G can directly join in the food, plays to increase bright effect.
Said yeast extract is claimed yeast extraction again; English name is Yeast extract; Be that food yeast with rich in protein is a raw material; Adopt biotechnology, the refining natural flavouring that forms after the protein in the yeast cells, nucleic acid etc. are degraded, main component is polypeptide, amino acid, flavour nucleotide, B family vitamin and trace element.Yeast extract has pure natural, nutritious, advantage such as delicious flavour is mellow, and is extensive in Applications in Food Industry.
The preparation method of hotpot noodles soup seasoning of the present invention may further comprise the steps:
1), frying sauce:
(1) gets the raw materials ready: accurately take by weighing each sauce component by formula rate;
The dry capsicum of water: chilli is pulverized the back, and to use temperature be that 50 ℃-80 ℃ bubble is sent out 1-1.5 hour, and the capsicum after water is sent out helps increasing the extraction efficiency of capsochrome and spicy substance; With subsequent use after the dry capsicum of water, the pickling pepper chopping; With subsequent use after the ginger cleaning and chopping; Be ground into behind the meal Chinese prickly ash, spice subsequent use respectively;
(2) frying:
Palm oil, butter are warming up to 100 ℃-120 ℃, remove oil whip, add the ginger of chopping, under 100 ℃ of-120 ℃ of temperature quick-fried 2-5 minute; Add bean cotyledon, fermented soya bean, the moderate heat frying is 15-20 minute under 100 ℃ of-110 ℃ of temperature, adds dry capsicum of entry and pickling pepper, under 97 ℃ of-108 ℃ of temperature, boils 12-15 minute; Add spice, Chinese prickly ash,, close the fire insulation in 95 ℃ of-98 ℃ of following frying 2-3 of temperature minutes; Add salt at 95 ℃-98 ℃ after keeping 5-10 minute, stir, be cooled to 65 ℃-70 ℃; Add beef extract, stir, be cooled to 25 ℃-40 ℃;
2), make powder:
Accurately take by weighing each powder component by formula rate;
Adopting pulverizer that pepper, Chinese prickly ash are pulverized is 80 order fine powders, and pepper powder, zanthoxylum powder, salt, monosodium glutamate, I+G, white granulated sugar, powdered beef, yeast extract are mixed;
3), make dehydrated vegetables:
Fresh green onion, cabbage and caraway are shredded respectively, in boiling water, scalded 1-2 minute, take out, be cooled to room temperature, be drying to obtain dehydrated vegetables behind the draining, dehydrated onion, dehydration cabbage, dehydration caraway are mixed in proportion;
With the encapsulation respectively in proportion of the above-mentioned sauce that makes, powder, dehydrated vegetables, promptly get hotpot noodles soup seasoning.The hotpot noodles soup that the present invention makes is used for the seasoning matter as instant noodle soup, can keep the local flavor characteristics of traditional chafing dish.With hotpot noodles soup seasoning of the present invention is the instant hotpot noodles soup of seasoning matter, in the following weight ratio range, can reach seasoning effect preferably: non-frying surface cake 60-90, sauce 15-24, powder 6-10, dehydrated vegetables 3-8.
Preferably, hotpot noodles soup seasoning of the present invention is that the instant hotpot noodles soup of seasoning matter is made up of the component of following weight proportion: non-frying surface cake 75, sauce 20, powder 8, dehydrated vegetables 5.
Compared with prior art; The present invention has following beneficial effect: the holding time of traditional food is generally at 3~5 days; Prolonged though cook some fast food holding times of suitability for industrialized production through high temperature, the characteristic local flavor of having lost some Speciality Foods has been arranged in the reprocessing process.The inventor is through lot of test, and the composition proportioning of the composition proportioning, particularly spice of each raw material of flavoring is carried out strict screening, and the preparation method of flavoring is carried out test repeatedly, boils out the flavoring with chafing dish local flavor characteristics meticulously.With flavoring of the present invention is the instant hotpot noodles soup that seasoning matter is made, and people can be stayed indoors, and boiling water one steeps, and just can enjoy the noodles of genuine chafing dish local flavor.
The specific embodiment
Below in conjunction with the specific embodiment the present invention is made further detailed description.But should this be interpreted as that the scope of the above-mentioned theme of the present invention only limits to following embodiment, allly all belong to scope of the present invention based on the technology that content of the present invention realized.
The instant hotpot noodles soup of embodiment 1 100 box present embodiments is made up of the component of following weight: non-frying surface cake 6000g, sauce 1500g, powder 600g, dehydrated vegetables 300g.
Wherein each component consists of in the sauce: palm oil 150g, butter 600g, bean cotyledon 75g, ginger 30g, fermented soya bean 105g, edible salt 45g, spice 90g, beef extract 120g, chilli 180g, pickling pepper 30g, Chinese prickly ash 75g; Said spice is made up of tsaoko 14g, fennel seeds 9g, cloves 5g, fructus amomi 14g, kaempferia galamga 9g, cassia bark 9g, anistree 8g, spiceleaf 12g, Asian puccoon 5g, Amomum cardamomum 5g; Each component consists of in the powder: salt 387g, monosodium glutamate 121g, I+G 7g, white granulated sugar 2.5g, powdered beef 7g, yeast extract 38g, pepper powder 2.5g, zanthoxylum powder 35g;
Each component consists of in the dehydrated vegetables: dehydrated onion 15g, dehydration cabbage 105g, dehydration caraway 180g.Above-mentioned beef extract is prepared from by following method: fresh beef is rubbed, go into still, in 40 ℃ of enzymolysis 4 hours, under 115 ℃ of temperature, carried out Maillard reaction 60 minutes, be cooled to 60 ℃ after the emulsification, seasoning promptly gets the beef extract after modifying.
Above-mentioned yeast extract is prepared from by following method: brewer's yeast coarse filtration debitterize flavor back is added Saccharomyces cerevisiae, NaCl and hydrochloric acid; In pH5.0,3% time self-dissolving hydrolysis of brine concentration; Keep under 40 ℃ of temperature keeping under 6 hours, the 50 ℃ temperature keeping 6 hours under 14 hours, the 60 ℃ temperature; Centrifugalize to such an extent that filtrate, after evaporation, local flavor sex change, evaporation, get the yeast extract of 80% solid content.
The preparation method of the hotpot noodles soup seasoning of present embodiment may further comprise the steps:
1), frying sauce:
(1) gets the raw materials ready: accurately take by weighing each sauce component;
The dry capsicum of water: chilli is pulverized the back use temperature to send out 1 hour, with subsequent use after the dry capsicum of water, the pickling pepper chopping for about 80 ℃ bubble; With subsequent use after the ginger cleaning and chopping; Be ground into behind the 20 order meal Chinese prickly ash, spice subsequent use respectively.
(2) frying:
Palm oil, butter are warming up to about 120 ℃, remove oil whip, add the ginger of chopping, under 100 ℃ of-120 ℃ of temperature quick-fried 2-5 minute; Add bean cotyledon, fermented soya bean, the moderate heat frying is 15-20 minute under 100 ℃ of-110 ℃ of temperature, adds dry capsicum of entry and pickling pepper, under 97 ℃ of-108 ℃ of temperature, boils 12-15 minute; Add spice, Chinese prickly ash,, close the fire insulation in 95 ℃ of-98 ℃ of following frying 2-3 of temperature minutes; Add salt at 95 ℃-98 ℃ after keeping 5-10 minute, stir, be cooled to 65 ℃-70 ℃; Add commercial beef extract, stir, be cooled to 25 ℃-40 ℃;
2), make powder: accurately take by weighing pepper, Chinese prickly ash, adopt pulverizer that pepper, Chinese prickly ash are crushed to 80 orders; Accurately take by weighing salt, monosodium glutamate, I+G, white granulated sugar, powdered beef, yeast extract; Above-mentioned powder is mixed.
3), make dehydrated vegetables:
Fresh green onion, cabbage and caraway are shredded respectively, in boiling water, scalded 1-2 minute, take out, be cooled to room temperature, be drying to obtain dehydrated vegetables behind the draining, accurately take by weighing dehydrated onion, dehydration cabbage, dehydration caraway, mix by prescription.
With the encapsulation respectively in proportion of the above-mentioned sauce that makes, powder, dehydrated vegetables, promptly get hotpot noodles soup seasoning.
Embodiment 2
The instant hotpot noodles soup of 100 box present embodiments is made up of the component of following weight: non-frying surface cake 9000g, sauce 2400g, powder 1000g, dehydrated vegetables 800g.
The consisting of of each component in the instant hotpot noodles soup seasoning sauce of present embodiment: palm oil 450g, butter 540g, bean cotyledon 600g, ginger 210g, fermented soya bean 30g, edible salt 150g, spice 45g, beef extract 45g, chilli 60g, pickling pepper 240g, Chinese prickly ash 30g;
Said spice is made up of the component of following weight portion: tsaoko 7g, fennel seeds 5g, cloves 2g, fructus amomi 7g, kaempferia galamga 5g, cassia bark 4g, anistree 4g, spiceleaf 6g, Asian puccoon 3g, Amomum cardamomum 2g;
The consisting of of each component in the instant hotpot noodles soup seasoning powder of present embodiment: salt 637g, monosodium glutamate 137g, I+G 3g, pepper powder 38g, zanthoxylum powder 10g, white granulated sugar 37g, powdered beef 125g, yeast extract 13g;
The consisting of of each component in the instant hotpot noodles soup seasoning dehydrated vegetables of present embodiment: dehydrated onion 40g, dehydration cabbage 280g, dehydration caraway 480g.
The preparation method of the hotpot noodles soup seasoning of present embodiment is with embodiment 1.
The instant hotpot noodles soup of embodiment 3 100 box present embodiments is made up of the component of following weight: non-frying surface cake 7500g, sauce 2000g, powder 800g, dehydrated vegetables 500g.
The consisting of of each component in the instant hotpot noodles soup seasoning sauce of present embodiment: palm oil 316g, butter 526g, bean cotyledon 211g, ginger 158g, fermented soya bean 184g, edible salt 132g, spice 105g, beef extract 79g, chilli 158g, pickling pepper 79g, Chinese prickly ash 52g.
Said spice is made up of the component of following weight portion: tsaoko 17g, fennel seeds 11g, cloves 6g, fructus amomi 17g, kaempferia galamga 11g, cassia bark 11g, anistree 9g, spiceleaf 13g, Asian puccoon 5g, Amomum cardamomum 5g.
The consisting of of each component in the instant hotpot noodles soup seasoning powder of present embodiment: salt 560g, monosodium glutamate 136g, I+G 5g, pepper powder 12g, zanthoxylum powder 13g, white granulated sugar 10g, powdered beef 32g, yeast extract 32g.
The consisting of of each component in the instant hotpot noodles soup seasoning dehydrated vegetables of present embodiment: dehydrated onion 75g, dehydration cabbage 250g, dehydration caraway 175g.
The preparation method of the hotpot noodles soup seasoning of present embodiment is with embodiment 1.

Claims (8)

1. a hotpot noodles soup seasoning is made up of sauce, powder and dehydrated vegetables, it is characterized in that the part by weight of said sauce, powder and dehydrated vegetables is:
Sauce: powder: dehydrated vegetables=15-24: 6-10: 3-8; The composition of said sauce and weight portion thereof are: palm oil 10-15 part, butter 10-40 part, bean cotyledon 5-20 part, ginger 2-7 part, fermented soya bean 1-7 part, edible salt 3-5 part, spice 0.5-6 part, beef extract 0.5-8 part, chilli 2-12 part, pickling pepper 2-8 part, Chinese prickly ash 0.5-5 part; Said spice is made up of the component of following weight portion: 15 parts of tsaokos, 10 parts of fennel seeds, 5 parts of cloves, 15 parts of fructus amomis, 10 parts of kaempferia galamgas, 10 parts on cassia bark, 8 parts of anises, 12 parts of spiceleafs, 5 parts of Asian puccoons, 5 parts of Amomum cardamomums;
The component of said powder and weight portion are: salt 50-80 part, monosodium glutamate 10-25 part, I+G 0.2-1.5 part, pepper powder 0.5-3 part, zanthoxylum powder 0.5-7 part, white granulated sugar 0.5-3 part, powdered beef 1.5-10 part, yeast extract 1-8 part;
The component of said dehydrated vegetables and weight portion are: dehydrated onion 5-40 part, dehydration cabbage 15-60 part, dehydration caraway 15-60 part.
2. hotpot noodles soup seasoning according to claim 1 is characterized in that the part by weight of sauce, powder and dehydrated vegetables is: sauce: powder: dehydrated vegetables=20: 8: 5.
3. hotpot noodles soup seasoning according to claim 1 is characterized in that: said sauce is made up of the component of following weight portion: 12 parts of palm oils, 20 parts in butter, 8 parts of bean cotyledons, 6 parts in ginger, 7 parts in fermented soya bean, 5 parts of edible salts, 4 parts of spices, 3 parts of beef extracts, 6 parts of chilli, 3 parts of pickling peppers, 2 parts in Chinese prickly ash.
4. hotpot noodles soup seasoning according to claim 1 is characterized in that: said powder is made up of the component of following weight portion: 70 parts of salt, 17 parts of monosodium glutamates, 0.7 part of I+G, 1.5 parts of pepper powders, 1.6 parts of zanthoxylum powders, 1.2 parts of white granulated sugars, 4 parts of powdered beefs, 4 parts of yeast extracts.
5. hotpot noodles soup seasoning according to claim 1 is characterized in that: said dehydrated vegetables is made up of the component of following weight portion: 15 parts of dehydrated onions, 50 parts of cabbages of dehydration, 35 parts in caraway of dehydration.
6. the preparation method of the described hotpot noodles soup seasoning of claim 1 is characterized in that may further comprise the steps:
1), frying sauce:
(1) gets the raw materials ready: accurately take by weighing each sauce component by formula rate;
The dry capsicum of water: chilli is pulverized the back, and to use temperature be that 50 ℃-80 ℃ bubble is sent out 1-1.5 hour; With subsequent use after the dry capsicum of water, the pickling pepper chopping; With subsequent use after the ginger cleaning and chopping; Be ground into behind the meal Chinese prickly ash, spice subsequent use respectively;
(2) frying: palm oil, butter are warming up to 100 ℃-120 ℃, remove oil whip, add the ginger of chopping, under 100 ℃ of-120 ℃ of temperature quick-fried 2-5 minute; Add bean cotyledon, fermented soya bean, the moderate heat frying is 15-20 minute under 100 ℃ of-110 ℃ of temperature, adds dry capsicum of entry and pickling pepper, under 97 ℃ of-108 ℃ of temperature, boils 12-15 minute; Add spice, Chinese prickly ash,, close the fire insulation in 95 ℃ of-98 ℃ of following frying 2-3 of temperature minutes; Add salt at 95 ℃-98 ℃ after keeping 5-10 minute, mix thoroughly, be cooled to 65 ℃-70 ℃; Add beef extract, stir, be cooled to 25 ℃-40 ℃;
2) make powder:
Ratio in pepper powder, zanthoxylum powder in the prescription accurately takes by weighing pepper, Chinese prickly ash, and adopting pulverizer that pepper, Chinese prickly ash are pulverized is 80 order fine powders; Accurately take by weighing salt, monosodium glutamate, I+G, white granulated sugar, powdered beef, yeast extract by formula rate, then above-mentioned pepper powder, zanthoxylum powder, salt, monosodium glutamate, I+G, white granulated sugar, powdered beef, yeast extract are mixed;
3) make dehydrated vegetables:
Fresh green onion, cabbage and caraway are shredded respectively, in boiling water, scalded 1-2 minute, take out, be cooled to room temperature, be drying to obtain dehydrated vegetables behind the draining, dehydrated onion, dehydration cabbage, dehydration caraway are mixed in proportion;
With the encapsulation respectively in proportion of the above-mentioned sauce that makes, powder, dehydrated vegetables, promptly get hotpot noodles soup seasoning.
7. be the instant hotpot noodles soup that seasoning matter is made with the said hotpot noodles soup seasoning of claim 1, it is characterized in that it is made up of the component of following weight proportion: non-frying surface cake 60-90, sauce 15-24, powder 6-10, dehydrated vegetables 3-8.
8. instant hotpot noodles soup according to claim 7 is characterized in that it is made up of the component of following weight proportion: non-frying surface cake 75, sauce 20, powder 8, dehydrated vegetables 5.
CN2009103034579A 2009-06-19 2009-06-19 Hotpot noodles soup seasoning, processing technique and application thereof Expired - Fee Related CN101584449B (en)

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