CN107173773B - Green wrinkled giant hyssop hotpot condiment and preparation process thereof - Google Patents

Green wrinkled giant hyssop hotpot condiment and preparation process thereof Download PDF

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CN107173773B
CN107173773B CN201710308995.1A CN201710308995A CN107173773B CN 107173773 B CN107173773 B CN 107173773B CN 201710308995 A CN201710308995 A CN 201710308995A CN 107173773 B CN107173773 B CN 107173773B
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CN107173773A (en
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尹媛媛
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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

Abstract

The invention discloses a green agastache hot pot seasoning, which comprises 40-50 parts of pickled Chinese cabbage, 10-20 parts of wild pepper, 5-12 parts of animal oil, 5-12 parts of vegetable oil, 0.5-1.5 parts of salt, 0.5-1.5 parts of monosodium glutamate, 0.5-1.5 parts of chicken powder, 0.5-1.5 parts of fresh flavor powder, 0.5-1.5 parts of malt powder, 1-3 parts of pepper, 1-5 parts of chicken essence, 0.5-2 parts of agastache rugosus, 0.5-1.5 parts of green onion, 0.5-1.5 parts of garlic, 0.5-1.5 parts of ginger, 0.5-2 parts of aniseed and 0.5-1.5 parts of rhizoma kaempferiae. The invention also discloses a preparation process of the green agastache rugosus hotpot condiment. The hotpot condiment is green and healthy, has good taste, is simpler and more sanitary in preparation process, has better taste and flavor than the traditional hotpot condiment, can eliminate adverse reactions such as xerostomia, throat pain, gastrointestinal discomfort and the like, and is beneficial to the health of people.

Description

Green wrinkled giant hyssop hotpot condiment and preparation process thereof
Technical Field
The invention relates to the field of hotpot condiment, and in particular relates to a green agastache rugosus hotpot condiment and a preparation process thereof.
Background
The chafing dish is widely loved by people in daily life, most of the existing chafing dish bottom materials are spicy chafing dish bottom materials which have the characteristics of numbness, piquancy, aroma, freshness and the like, can dispel wind and cold and is beneficial to human health; however, the hot pepper, the zanthoxylum bungeanum and the like in the spicy hot pot base material belong to hot drugs in the traditional Chinese medicine. Has the disadvantages of dry and violent property, damage to yin fluid, high fat, and the like, and is not good for human health. Therefore, people have adverse reactions such as dry mouth and throat, congestion of pharynx and conjunctiva, discomfort of stomach and intestine and the like after eating the spicy hot pot dish to different degrees, so that most of the spicy hot pot dishes are dare not to eat or dare not to eat too much.
On one hand, the preparation process of the existing hotpot condiment is single, or the ingredients are healthy and green but have poor taste, or chemical additives are added to ensure the taste, so that the hotpot condiment has good taste but is not good for human health; on the other hand, the manufacturing process is unsanitary.
Disclosure of Invention
Based on the above, the green agastache rugosus hot pot seasoning and the preparation process thereof are needed to solve the problems, the green agastache rugosus hot pot seasoning is green and healthy, has good taste, has better mouthfeel and taste than the traditional hot pot, can eliminate adverse reactions such as xerostomia, throat pain, gastrointestinal discomfort and the like after being eaten by the traditional hot pot, simultaneously avoids the problem of repeated use of the hot pot seasoning, does not contain a chemical flavoring agent, and is beneficial to the health of people.
The invention provides a composition of a green wrinkled giant hyssop hotpot condiment, which has the following technical scheme:
a green herba Agastaches hotpot seasoning comprises herba sauerkraut, rod pepper, animal oil, vegetable oil, salt, monosodium glutamate, chicken powder, fresh powder, fructus Hordei Germinatus powder, fructus Piperis, chicken essence, herba Agastaches, herba Alii Fistulosi, Bulbus Allii, rhizoma Zingiberis recens, fructus Anisi Stellati and rhizoma Kaempferiae; wherein the weight ratio of each component is as follows:
40-50 parts of pickled Chinese cabbage, 10-20 parts of wild pepper, 5-12 parts of animal oil, 5-12 parts of vegetable oil, 0.5-1.5 parts of salt, 0.5-1.5 parts of monosodium glutamate, 0.5-1.5 parts of chicken powder, 0.5-1.5 parts of fresh flavor powder, 0.5-1.5 parts of malt powder, 1-3 parts of pepper, 1-5 parts of chicken essence, 0.5-2 parts of wrinkled gianthyssop herb, 0.5-1.5 parts of green onion, 0.5-1.5 parts of garlic, 0.5-1.5 parts of ginger, 0.5-2 parts of aniseed and 0.5-1.5 parts of rhizoma kaempferiae.
The green agastache bottom material for the hotpot develops the green ecology to the utmost extent, the raw materials are all natural food materials and do not contain any chemical food additive, and the agastache is matched with the pickled Chinese cabbage and the wild pepper, so that the spicy taste of the hotpot is maintained, the taste is fresh, the fragrance is refreshing, the hotpot has the effects of nourishing yin, reducing internal heat, removing fat, losing weight and clearing heat, the soup color is green, and the hotpot is different from the conventional red oil hotpot and really achieves the green and healthy effects.
Kaempferia galanga, rhizoma kaempferiae, rhizoma; can be used for treating chest and abdomen psychroalgia, cold-dampness vomiting and diarrhea, bone sticking throat, toothache, traumatic injury, swelling and pain, etc. Kaempferide has inhibitory effect on Staphylococcus aureus, Bacillus typhi, Pseudomonas aeruginosa, Bacillus dysenteriae, etc. The kaempferide contains a plurality of phenolic hydroxyl groups and has stronger antioxidation. The Kaempferia galanga extract has inhibitory effect on many human enzymes, such as tyrosinase activity.
Agastache rugosus has effects of eliminating turbid pathogen with aromatics, stimulating appetite, relieving vomit, relieving exterior syndrome and relieving summer heat, and can be added into hotpot condiment for nourishing stomach, removing halitosis and preventing abdominal distention and fullness.
The pickled Chinese cabbage has the effects of stimulating appetite and tonifying spleen, and can be used together with the agastache rugosus to improve the greasy feeling of the hot pot, neutralize the pungent taste and eliminate adverse reactions such as xerostomia, throat pain, gastrointestinal discomfort and the like.
The animal oil has good taste and can greatly increase appetite; the vegetable oil mainly contains vitamin E, K, minerals such as calcium, iron, phosphorus, potassium and the like, fatty acid and the like, and the fatty acid in the vegetable oil can moisten and luster the skin. The invention adopts the matching use of the animal oil and the vegetable oil, which not only increases the taste of the chafing dish, but also improves diseases and discomfort caused by excessive intake of the animal oil.
The malt flour is added, so that the tea can be used for treating symptoms such as liver depression and qi stagnation, chest and hypochondrium swelling and stuffiness, liver and spleen disharmony, eructation and poor appetite, and has the effects of soothing liver and harmonizing stomach; the malt contains amylase, invertase, protein, protease, vitamin B, lecithin, maltose, and glucose, and is helpful for digestion.
The use purpose of adding a proper amount of chicken powder and delicate flavor powder is to improve the taste and flavor of the hot pot on the basis of not adding chemical spices and reducing the oil consumption, so that the hot pot has unique flavor, lasting fragrance and lasting taste, and the traditional concept that the taste is not good without old oil is fundamentally changed.
As further optimization of the scheme, the weight component ratio of each component is as follows: 45 parts of pickled Chinese cabbage, 15 parts of wild pepper, 10 parts of animal oil, 10 parts of vegetable oil, 1 part of salt, 1 part of monosodium glutamate, 1 part of chicken powder, 1 part of fresh flavor powder, 1 part of malt powder, 2 parts of pepper, 3 parts of chicken essence, 1.5 parts of wrinkled gianthyssop herb, 1 part of green onion, 1 part of garlic, 1 part of ginger, 1.5 parts of aniseed and 1 part of rhizoma kaempferiae.
The green wrinkled giant hyssop hot pot seasoning also comprises 0.5-1 part of dandelion, 0.5-1 part of mulberry leaf, 0.05-0.1 part of carotene, 0.05-0.1 part of lutein and 0.05-0.1 part of vitamin C.
In order to keep the spicy taste of the hotpot condiment and further reduce the negative effect of excessive internal heat, a proper amount of dandelion and mulberry leaves are added into the hotpot condiment as seasonings for clearing heat; the carotene and the lutein are selected to have the effects of clearing heat, reducing internal heat, diminishing inflammation, moistening throat and benefiting throat, and the effect of reducing internal heat is strengthened; the vitamin C can greatly increase the fire-lowering effect of carotene and lutein, and the carotene and lutein are reasonably mixed and combined with ageratum, dandelion, mulberry leaves and the like to serve as a novel cool hotpot condiment.
As a further optimization of the above scheme, the weight ratio of the animal oil to the vegetable oil is 1: 1. the saturated fatty acid content of the animal oil hotpot condiment is too high, and excessive eating is not good for human health, so that the hotpot condiment prepared by using the vegetable oil to replace part of animal oil is good for human health.
As a further optimization of the scheme, the animal oil is mixed oil of beef tallow, lard and chicken fat, and the vegetable oil is mixed oil of palm oil and rapeseed oil in a ratio of 1:1:1:2: 1.
The animal oil is mixed oil of beef tallow, lard and chicken fat, so that the fragrance is more intense, the palm oil has good oxidation resistance, and the oxidation rancidity speed is lower. The palm oil is used as a substitute of the beef tallow in the hotpot condiment, and the shelf life is longer.
As a further optimization of the above scheme, the total amount of the animal oil and the vegetable oil accounts for 15-25% of the bottom material. The oil consumption is less, the greasy feeling is reduced, and the health of human bodies is facilitated.
The invention also provides a preparation process of the green agastache rugosus hotpot condiment, which has the following technical scheme:
a preparation process of a green wrinkled giant hyssop hotpot condiment comprises the following steps:
a. adding animal oil, adding herba Alii Fistulosi, Bulbus Allii, rhizoma Zingiberis recens, fructus Anisi Stellati and rhizoma Kaempferiae after animal oil melts, and decocting with slow fire at 60-80 deg.C;
b. boiling for 40-60 min, and fishing out scallion, garlic, ginger, aniseed and rhizoma kaempferiae;
c. adding vegetable oil into the decocted animal oil, adding sauerkraut and rod pepper, and firing for more than one hour at 150-;
d. adding the rest raw materials in the formula, and taking out.
The method can obtain better taste and soup concentration under the conditions of 150 ℃ and 160 ℃, has higher microbial lethality, and controls the firing time to be 5-10min, thereby avoiding excessive oxidation and increase of trans-fatty acid caused by long-time high temperature.
As the further optimization of the scheme, the boiling pressure of the process is 0.1-0.2 MPa. The low-pressure boiling is beneficial to maintaining the chromaticity and improving the concentration of the soup. The low-pressure boiling can maintain and improve the chromaticity and the sensory quality of the hotpot condiment, and obviously improve the soup concentration of the hotpot condiment. The method has important significance for improving the utilization rate of the seasoning and saving the cost of raw materials in the actual production of enterprises; on the other hand, the low pressure condition can inhibit the hydrolysis and oxidation of the grease and prolong the storage time of the hotpot condiment product.
As a further optimization of the scheme, the heating area of the process is 40%. The heating area represents the size of the whole heating area of the hot pot seasoning product, the heating area is related to the distance of the heating radius and the heat utilization rate of enterprises, and the concentration of the hot pot seasoning soup can be moderately increased when the heat utilization rate is considered for 40 percent of the heating area; the smaller heating radius has certain inhibition effect on coliform bacteria, and the storage time of the hotpot condiment product is effectively prolonged.
The invention has the beneficial effects that:
1. the hotpot condiment disclosed by the invention is green and healthy, has good taste, adopts natural food materials as raw materials, does not contain any chemical food additive, adopts the agastache rugosus to be matched with the pickled Chinese cabbage and the rod chilli, keeps the pungency of the hotpot, has fresh taste, refreshing fragrance, and low oil consumption, has the effects of nourishing yin to reduce pathogenic fire, removing fat, losing weight and clearing heat, is green in liquor color, is different from the conventional red oil hotpot, and really achieves the green and healthy effects.
2. At present, the conventional hotpot condiment uses beef tallow as main oil, but the beef tallow is higher in price, high in saturated fatty acid and cholesterol content and not beneficial to human health after being eaten in large quantity. The palm oil which is cheaper in price and lower in acid value under the same condition is adopted to replace the beef tallow, so that the health of a human body is facilitated, and the shelf life is prolonged; the method adopts the mixture of various animal oils to ensure that the fragrance is more intense, and the proportion of the beef tallow, the lard, the chicken oil, the palm oil and the rapeseed oil is 1:1:1:2:1, the product has the advantages of strong flavor, strong hot pot soup and good taste while ensuring the shelf life.
3. In order to keep the spicy taste of the hotpot condiment and further reduce the negative effect of excessive internal heat, a proper amount of dandelion and mulberry leaves are added into the hotpot condiment as seasonings for clearing heat; the carotene and the lutein are selected to have the effects of clearing heat, reducing internal heat, diminishing inflammation, moistening throat and benefiting throat, and the effect of reducing internal heat is strengthened; the vitamin C can greatly increase the pathogenic fire reducing effect of carotene and lutein, and the carotene and lutein are reasonably compatible and combined with ageratum, dandelion, mulberry leaves and the like to serve as a novel cool hotpot seasoning, so that the hotpot seasoning has better taste and flavor than the traditional hotpot, adverse reactions such as xerostomia, throat pain, gastrointestinal discomfort and the like after eating the traditional hotpot seasoning can be eliminated, and the hotpot seasoning is more beneficial to the body health of people.
4. Different types of hotpot seasoning are different in boiling temperature, specific preparation processes are provided for the green agastache hotpot seasoning, animal oil is boiled under soft fire at the temperature of 60-80 ℃, and soup is boiled with soft fire to be thicker; and then vegetable oil is added under the condition of 150-.
5. The boiling pressure of the process is controlled to be 0.1-0.2MPa, and the heating area is 40%. The chromaticity and the sensory quality of the hotpot condiment can be maintained and improved by decocting under the low-pressure condition, and the concentration of soup of the hotpot condiment is further improved while the heat energy utilization rate is considered for 40 percent of heating area; meanwhile, the storage time of the hot pot seasoning product is effectively prolonged, and the shelf lives of the hot pot seasoning stored at 20 ℃ and 30 ℃ are about 210 days and 180 days respectively.
Detailed Description
Example 1
A green herba Agastaches hotpot seasoning comprises herba sauerkraut, rod pepper, animal oil, vegetable oil, salt, monosodium glutamate, chicken powder, fresh powder, fructus Hordei Germinatus powder, fructus Piperis, chicken essence, herba Agastaches, herba Alii Fistulosi, Bulbus Allii, rhizoma Zingiberis recens, fructus Anisi Stellati and rhizoma Kaempferiae; wherein the weight ratio of each component is as follows:
40 parts of pickled Chinese cabbage, 10 parts of wild pepper, 5 parts of animal oil, 5 parts of vegetable oil, 0.5 part of salt, 0.5 part of monosodium glutamate, 0.5 part of chicken powder, 0.5 part of fresh flavor powder, 0.5 part of malt powder, 1 part of pepper, 1 part of chicken essence, 0.5 part of wrinkled gianthyssop, 0.5 part of shallot, 0.5 part of garlic, 0.5 part of ginger, 0.5 part of anise and 0.5 part of rhizoma kaempferiae.
The delicious powder can be any one brand of delicious powder in the market.
Example 2
A green herba Agastaches hotpot seasoning comprises herba sauerkraut, rod pepper, animal oil, vegetable oil, salt, monosodium glutamate, chicken powder, fresh powder, fructus Hordei Germinatus powder, fructus Piperis, chicken essence, herba Agastaches, herba Alii Fistulosi, Bulbus Allii, rhizoma Zingiberis recens, fructus Anisi Stellati and rhizoma Kaempferiae; wherein the weight ratio of each component is as follows:
50 parts of pickled Chinese cabbage, 20 parts of wild pepper, 12 parts of animal oil, 12 parts of vegetable oil, 1.5 parts of salt, 1.5 parts of monosodium glutamate, 1.5 parts of chicken powder, 1.5 parts of fresh flavor powder, 1.5 parts of malt powder, 3 parts of pepper, 5 parts of chicken essence, 2 parts of wrinkled gianthyssop, 1.5 parts of green onion, 1.5 parts of garlic, 1.5 parts of ginger, 2 parts of aniseed and 1.5 parts of rhizoma kaempferiae.
Example 3
A green herba Agastaches hotpot seasoning comprises herba sauerkraut, rod pepper, animal oil, vegetable oil, salt, monosodium glutamate, chicken powder, fresh powder, fructus Hordei Germinatus powder, fructus Piperis, chicken essence, herba Agastaches, herba Alii Fistulosi, Bulbus Allii, rhizoma Zingiberis recens, fructus Anisi Stellati and rhizoma Kaempferiae; wherein the weight ratio of each component is as follows:
45 parts of pickled Chinese cabbage, 15 parts of wild pepper, 8 parts of animal oil, 8 parts of vegetable oil, 0.8 part of salt, 0.8 part of monosodium glutamate, 1 part of chicken powder, 1 part of fresh flavor powder, 1.2 parts of malt powder, 2 parts of pepper, 2 parts of chicken essence, 1.5 parts of wrinkled gianthyssop, 1 part of green onion, 1 part of garlic, 0.8 part of ginger, 1.5 parts of aniseed, 1 part of rhizoma kaempferiae, 0.6 part of dandelion, 0.8 part of mulberry leaf, 0.06 part of carotene, 0.06 part of lutein and 0.06 part of vitamin C.
Example 4
A green herba Agastaches hotpot seasoning comprises herba sauerkraut, rod pepper, animal oil, vegetable oil, salt, monosodium glutamate, chicken powder, fresh powder, fructus Hordei Germinatus powder, fructus Piperis, chicken essence, herba Agastaches, herba Alii Fistulosi, Bulbus Allii, rhizoma Zingiberis recens, fructus Anisi Stellati and rhizoma Kaempferiae; wherein the weight ratio of each component is as follows:
45 parts of pickled Chinese cabbage, 15 parts of wild pepper, 10 parts of animal oil, 10 parts of vegetable oil, 1 part of salt, 1 part of monosodium glutamate, 1 part of chicken powder, 1 part of fresh flavor powder, 1 part of malt powder, 2 parts of pepper, 3 parts of chicken essence, 1.5 parts of wrinkled gianthyssop herb, 1 part of green onion, 1 part of garlic, 1 part of ginger, 1.5 parts of aniseed and 1 part of rhizoma kaempferiae.
The weight ratio of the animal oil to the vegetable oil is 1: 1.
example 5
A green herba Agastaches hotpot seasoning comprises herba sauerkraut, rod pepper, animal oil, vegetable oil, salt, monosodium glutamate, chicken powder, fresh powder, fructus Hordei Germinatus powder, fructus Piperis, chicken essence, herba Agastaches, herba Alii Fistulosi, Bulbus Allii, rhizoma Zingiberis recens, fructus Anisi Stellati and rhizoma Kaempferiae; wherein the weight ratio of each component is as follows:
45 parts of pickled Chinese cabbage, 15 parts of wild pepper, 10 parts of animal oil, 10 parts of vegetable oil, 1 part of salt, 1 part of monosodium glutamate, 1 part of chicken powder, 1 part of fresh flavor powder, 1 part of malt powder, 2 parts of pepper, 3 parts of chicken essence, 1.5 parts of wrinkled gianthyssop herb, 1 part of shallot, 1 part of garlic, 1 part of ginger, 1.5 parts of aniseed, 1 part of rhizoma kaempferiae, 0.5 part of dandelion, 0.5 part of mulberry leaf, 0.05 part of carotene, 0.05 part of lutein and 0.05 part of vitamin C.
The animal oil is mixed oil of beef tallow, lard and chicken fat, and the vegetable oil is mixed oil of palm oil and rapeseed oil, wherein the ratio of the animal oil to the vegetable oil is 1:1:1:2: 1.
Example 6
A green herba Agastaches hotpot seasoning comprises herba sauerkraut, rod pepper, animal oil, vegetable oil, salt, monosodium glutamate, chicken powder, fresh powder, fructus Hordei Germinatus powder, fructus Piperis, chicken essence, herba Agastaches, herba Alii Fistulosi, Bulbus Allii, rhizoma Zingiberis recens, fructus Anisi Stellati and rhizoma Kaempferiae; wherein the weight ratio of each component is as follows:
48 parts of pickled Chinese cabbage, 16 parts of wild pepper, 10 parts of animal oil, 10 parts of vegetable oil, 1 part of salt, 0.8 part of monosodium glutamate, 0.8 part of chicken powder, 0.8 part of fresh flavor powder, 1.2 parts of malt flour, 2 parts of pepper, 3 parts of chicken essence, 1.5 parts of wrinkled gianthyssop, 1 part of green onion, 1 part of garlic, 1.2 parts of ginger, 1.5 parts of aniseed, 1 part of rhizoma kaempferiae, 1 part of dandelion, 1 part of mulberry leaf, 0.1 part of carotene, 0.1 part of lutein and 0.1 part of vitamin C.
The animal oil is mixed oil of beef tallow, lard and chicken fat, and the vegetable oil is mixed oil of palm oil and rapeseed oil, wherein the ratio of the animal oil to the vegetable oil is 1:1:1:2: 1.
Example 7
The preparation process of the green agastache rugosa hot pot seasoning in the embodiment 1 comprises the following steps:
a. adding animal oil, adding herba Alii Fistulosi, Bulbus Allii, rhizoma Zingiberis recens, fructus Anisi Stellati and rhizoma Kaempferiae after animal oil melts, and decocting with slow fire at 60 deg.C;
b. boiling for 60 minutes, and fishing out the scallion, the garlic, the ginger, the aniseed and the rhizoma kaempferiae;
c. adding vegetable oil into the decocted animal oil, adding sauerkraut and rod pepper, and firing for more than one hour at 150-;
d. adding the rest raw materials in the formula, and taking out.
Example 8
The preparation process of the green agastache rugosa hot pot seasoning in the embodiment 2 comprises the following steps:
a. adding animal oil, adding herba Alii Fistulosi, Bulbus Allii, rhizoma Zingiberis recens, fructus Anisi Stellati and rhizoma Kaempferiae after animal oil melts, and decocting with slow fire at 80 deg.C;
b. boiling for 40 minutes, and fishing out the scallion, the garlic, the ginger, the aniseed and the rhizoma kaempferiae;
c. adding vegetable oil into the decocted animal oil, adding sauerkraut and rod pepper, and firing for more than one hour at 150-;
d. adding the rest raw materials in the formula, and taking out.
The boiling pressure of the process is 0.1 MPa.
An air draft device is arranged above the decocting pot to realize low-pressure decocting.
Example 9
The preparation process of the green agastache rugosa hot pot seasoning in embodiment 4 comprises the following steps:
a. adding animal oil, adding herba Alii Fistulosi, Bulbus Allii, rhizoma Zingiberis recens, fructus Anisi Stellati and rhizoma Kaempferiae after animal oil melts, and decocting with slow fire at 70 deg.C;
b. boiling for 50 minutes, and fishing out the scallion, the garlic, the ginger, the aniseed and the rhizoma kaempferiae;
c. adding vegetable oil into the decocted animal oil, adding sauerkraut and rod pepper, and firing for more than one hour at 150-;
d. adding the rest raw materials in the formula, and taking out.
The boiling pressure of the process is 0.2MPa, and the heating area is 40%.
Example 10
The preparation process of the green agastache rugosa hot pot seasoning in embodiment 3 comprises the following steps:
a. adding animal oil, adding herba Alii Fistulosi, Bulbus Allii, rhizoma Zingiberis recens, fructus Anisi Stellati and rhizoma Kaempferiae after animal oil melts, and decocting with slow fire at 65 deg.C;
b. boiling for 45 minutes, and fishing out the scallion, the garlic, the ginger, the aniseed and the rhizoma kaempferiae;
c. adding vegetable oil into the decocted animal oil, adding sauerkraut and rod pepper, and firing for more than one hour at 150-;
d. adding the rest raw materials in the formula, and taking out.
The boiling pressure of the process is 0.15MPa, and the heating area is 40%.
The above-mentioned embodiments only express the specific embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.

Claims (8)

1. A green herba Agastaches hotpot seasoning is characterized by comprising pickled Chinese cabbage, rod chilli, animal oil, vegetable oil, salt, monosodium glutamate, chicken powder, delicate flavor powder, malt powder, pepper, chicken essence, herba Agastaches, shallot, garlic, ginger, aniseed and rhizoma kaempferiae; wherein the weight ratio of each component is as follows:
40-50 parts of pickled Chinese cabbage, 10-20 parts of wild pepper, 5-12 parts of animal oil, 5-12 parts of vegetable oil, 0.5-1.5 parts of salt, 0.5-1.5 parts of monosodium glutamate, 0.5-1.5 parts of chicken powder, 0.5-1.5 parts of fresh flavor powder, 0.5-1.5 parts of malt powder, 1-3 parts of pepper, 1-5 parts of chicken essence, 0.5-2 parts of wrinkled gianthyssop herb, 0.5-1.5 parts of green onion, 0.5-1.5 parts of garlic, 0.5-1.5 parts of ginger, 0.5-2 parts of aniseed and 0.5-1.5 parts of rhizoma kaempferiae, 0.5-1 part of dandelion, 0.5-1 part of mulberry leaf, 0.05-0.1 part of carotene, 0.05-0.1 part of lutein and 0.05-0.1 part of vitamin C.
2. The green wrinkled giant hyssop hot pot seasoning of claim 1, wherein the weight ratio of each component is: 45 parts of pickled Chinese cabbage, 15 parts of wild pepper, 10 parts of animal oil, 10 parts of vegetable oil, 1 part of salt, 1 part of monosodium glutamate, 1 part of chicken powder, 1 part of fresh flavor powder, 1 part of malt powder, 2 parts of pepper, 3 parts of chicken essence, 1.5 parts of wrinkled gianthyssop herb, 1 part of green onion, 1 part of garlic, 1 part of ginger, 1.5 parts of aniseed and 1 part of rhizoma kaempferiae.
3. The green wrinkled giant hyssop hot pot seasoning of claim 1, wherein the weight ratio of the animal oil to the vegetable oil is 1: 1.
4. the green wrinkled giant hyssop hot pot seasoning of claim 1, wherein the animal oil is a mixed oil of beef tallow, lard and chicken oil, and the vegetable oil is a mixed oil of palm oil and rapeseed oil, each in a weight ratio of 1:1:1:2: 1.
5. The green wrinkled giant hyssop hot pot seasoning of claim 1, wherein the total weight of said animal oil and vegetable oil is 15-25% of the seasoning.
6. The process for preparing the green wrinkled giant hyssop hot pot seasoning as claimed in claim 1, comprising the steps of:
a. adding animal oil, adding herba Alii Fistulosi, Bulbus Allii, rhizoma Zingiberis recens, fructus Anisi Stellati and rhizoma Kaempferiae after animal oil melts, and decocting with slow fire at 60-80 deg.C;
b. boiling for 40-60 min, and fishing out scallion, garlic, ginger, aniseed and rhizoma kaempferiae;
c. adding vegetable oil into the decocted animal oil, adding sauerkraut and rod pepper, and firing for more than one hour at 150-;
d. adding the rest raw materials in the formula, and taking out.
7. The preparation process of the green wrinkled giant hyssop hot pot seasoning as claimed in claim 6, wherein the boiling pressure of the process is 0.1-0.2 MPa.
8. The process for preparing green wrinkled giant hyssop hot pot seasoning as claimed in claim 6, wherein the heating area of the process is 40%.
CN201710308995.1A 2017-05-04 2017-05-04 Green wrinkled giant hyssop hotpot condiment and preparation process thereof Active CN107173773B (en)

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CN113615820A (en) * 2020-05-06 2021-11-09 四川丁点儿食品开发股份有限公司 Agastache rugosus hotpot condiment and preparation method thereof
CN112617163A (en) * 2020-12-28 2021-04-09 成都天一美膳营养食品有限公司 Chafing dish bottom material containing medium-long chain fatty acid edible oil and preparation method thereof

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CN103598556A (en) * 2013-11-20 2014-02-26 张旭 Spicy incense pot condiment without heat causing
CN105661454A (en) * 2016-03-07 2016-06-15 重庆汤嫂食品有限公司 Hotpot condiment and preparation method thereof
CN105962261A (en) * 2016-05-06 2016-09-28 成都清水荷花生物科技有限公司 Earth-element yellow health-preservation chafing dish bottom material, soup base, and preparation method of earth-element yellow health-preservation chafing dish bottom material

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Publication number Priority date Publication date Assignee Title
CN103598556A (en) * 2013-11-20 2014-02-26 张旭 Spicy incense pot condiment without heat causing
CN105661454A (en) * 2016-03-07 2016-06-15 重庆汤嫂食品有限公司 Hotpot condiment and preparation method thereof
CN105962261A (en) * 2016-05-06 2016-09-28 成都清水荷花生物科技有限公司 Earth-element yellow health-preservation chafing dish bottom material, soup base, and preparation method of earth-element yellow health-preservation chafing dish bottom material

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