CN111034974A - Hotpot condiment and preparation method thereof - Google Patents
Hotpot condiment and preparation method thereof Download PDFInfo
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- CN111034974A CN111034974A CN201911165820.5A CN201911165820A CN111034974A CN 111034974 A CN111034974 A CN 111034974A CN 201911165820 A CN201911165820 A CN 201911165820A CN 111034974 A CN111034974 A CN 111034974A
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- beef tallow
- hotpot condiment
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- 235000013409 condiments Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000015278 beef Nutrition 0.000 claims abstract description 65
- 239000003760 tallow Substances 0.000 claims abstract description 64
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 29
- 239000000679 carrageenan Substances 0.000 claims abstract description 27
- 229920001525 carrageenan Polymers 0.000 claims abstract description 27
- 229940113118 carrageenan Drugs 0.000 claims abstract description 27
- 240000007594 Oryza sativa Species 0.000 claims abstract description 26
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 26
- 235000009566 rice Nutrition 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 17
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 17
- 239000000230 xanthan gum Substances 0.000 claims abstract description 17
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 17
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 17
- 244000291564 Allium cepa Species 0.000 claims abstract description 16
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 11
- 244000068988 Glycine max Species 0.000 claims abstract description 11
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 3
- 239000006002 Pepper Substances 0.000 claims abstract description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 3
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 239000003921 oil Substances 0.000 claims description 24
- 235000019198 oils Nutrition 0.000 claims description 24
- 238000004321 preservation Methods 0.000 claims description 21
- 238000010438 heat treatment Methods 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 15
- 230000001376 precipitating effect Effects 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 8
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000013373 food additive Nutrition 0.000 claims description 5
- 239000002778 food additive Substances 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000021085 polyunsaturated fats Nutrition 0.000 claims description 5
- 235000021003 saturated fats Nutrition 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 235000021081 unsaturated fats Nutrition 0.000 claims description 5
- 239000010699 lard oil Substances 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 16
- 235000019640 taste Nutrition 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- 239000007788 liquid Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 230000004927 fusion Effects 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 4
- 240000008574 Capsicum frutescens Species 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 241000272520 Aix galericulata Species 0.000 description 1
- 235000002176 Foeniculum vulgare var vulgare Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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 hotpot condiment and a preparation method thereof, wherein the hotpot condiment comprises the following raw materials in parts by weight: 8-20 parts of beef tallow, 4-8 parts of rapeseed oil, 8-16 parts of dried pepper, 3-4 parts of ginger, 2-4 parts of garlic, 3-5 parts of scallion, 3-6 parts of fermented soya beans, 3-4 parts of green pepper, 5-6 parts of salt, 1-4 parts of k-carrageenan, 0.2-1 part of xanthan gum, 10-40 parts of cassava starch, 8-15 parts of fermented glutinous rice, 3-5 parts of fennel and 70-150 parts of water, the hot pot seasoning retains all the effects of the original hot pot seasoning, does not affect the taste of the normal hot pot seasoning, meanwhile, the taste is more unique, a semi-liquid is formed, the food materials of three plant sources of k-carrageenan, xanthan gum and cassava starch in the formula system of the invention, the three food materials are more favorable for mutual fusion of beef tallow and rapeseed oil through gelatinization, the layering phenomenon cannot occur, and the prepared hotpot condiment is mellow and delicious in taste and suitable for the taste of the public.
Description
Technical Field
The invention relates to the technical field of food seasoning, in particular to a hotpot condiment and a preparation method thereof.
Background
The hot pot generally refers to a cooking method of using a pot as a device, using a heat source to cook the pot, using water or soup to boil various foods, and also refers to a pot used in the cooking method. The pot is characterized in that the pot is eaten while being boiled or has a heat preservation effect, the food is still hot during eating, and the soup and the food are combined into one. Similar cuisine is found around the world, but is especially prevalent in east asia. The hotpot is hot at present, spicy, salty and fresh, oily but not greasy, capable of resolving stagnation and removing dampness, suitable for mountains and rivers, developed into mandarin duck pots at present, spicy, light and independent, and required, different soup bases and foods are added according to personal preference, and the hotpot is suitable for the old and the young and is a good winter product.
However, most of the existing hotpot seasonings are beef tallow hotpot seasonings or clear oil hotpot seasonings. The beef tallow hot pot seasoning is more dense in taste and rich in layers, can perfectly suppress the bitter taste brought by various spices added in the hot pot seasoning, and can also better suppress the fishy smell of various heavy-taste food materials used in the hot pot, but the beef tallow hot pot seasoning is easy to solidify in winter, so that the time for a customer to eat the hot pot is prolonged, and the working efficiency is reduced. The clear oil hotpot seasoning is a hotpot seasoning fried mainly by vegetable oil, and compared with beef tallow, the clear oil hotpot seasoning has the advantages that the clear oil hotpot seasoning is fresher, the effect of internal heat is difficult to generate, and the clear oil hotpot seasoning is not easy to solidify in winter, but the clear oil hotpot seasoning is not rich enough in taste, and the taste cannot meet the requirements of the public.
Disclosure of Invention
The invention aims at the defects of the prior art and discloses a non-solidified and fragrant-taste hotpot condiment combined with beef fat and rapeseed oil and a preparation method thereof, wherein the hotpot condiment keeps all the effects of the original hotpot condiment, does not influence the taste of the normal hotpot condiment, has more unique taste and is a semi-liquid, and the technical scheme of the invention is as follows:
the invention aims to provide a hotpot condiment, which is technically characterized in that: the hotpot condiment comprises the following raw materials in parts by weight: 8-20 parts of beef tallow, 4-8 parts of rapeseed oil, 8-16 parts of dried pepper, 3-4 parts of ginger, 2-4 parts of garlic, 3-5 parts of scallion, 3-6 parts of fermented soya beans, 3-4 parts of green pepper, 5-6 parts of salt, 1-4 parts of k-carrageenan, 0.2-1 part of xanthan gum, 10-40 parts of cassava starch, 8-15 parts of fermented glutinous rice, 3-5 parts of fennel and 70-150 parts of water.
In some embodiments of the invention, the method for preparing the beef tallow comprises the following steps: selecting fresh beef tallow or lard oil, cleaning, cutting into blocks for later use, putting the cleaned and cut beef tallow into a hot pot, stir-frying, adding water, cooking wine and edible salt, boiling the water with big fire, then stirring and decocting with small fire, adding shallot sections, separating out beef tallow in the pot after water is completely evaporated, taking out oil residues in the pot after raw beef tallow is completely refined, precipitating the beef tallow in the pot for 10-20 min, precipitating impurities on the bottom of the pot to obtain pure beef tallow, cooling the beef tallow to present a yellow paste, and spraying a thin layer of salt on the surface of the beef tallow.
In some embodiments of the invention, the rapeseed oil is prepared by a squeezing process, and every 100g of the rapeseed oil contains 7-7.5 g of saturated fat, 60-70 g of unsaturated fat and 25-30 g of polyunsaturated fat.
In some embodiments of the invention, the fermented glutinous rice is prepared by fermenting water, glutinous rice, white granulated sugar, sweet distiller's yeast and food additives, and the alcoholic strength of the fermented glutinous rice is 0.4-0.6% vol.
In some embodiments of the invention, when the content of the k-carrageenan is 1.5 wt%, the viscosity of the k-carrageenan aqueous solution is 0.1 to 0.105Pa · s at 75 ℃.
Another object of the present invention is to provide a method for preparing a hotpot condiment, comprising the steps of:
s1: uniformly mixing beef tallow and rapeseed oil, putting into an earthen pot, heating to prepare mixed oil consisting of the rapeseed oil and the beef tallow, and preserving heat and defoaming after the mixed oil is boiled; adding dried Capsici fructus, green fructus Zanthoxyli, rhizoma Zingiberis recens, Bulbus Allii and herba Alii Fistulosi, and parching until fragrance overflows;
s2: sequentially adding dried chili, ginger, garlic, shallot and fennel into the casserole in the step S1, quickly stir-frying, then adding fermented soya beans and green Chinese prickly ash, and stir-frying for 2-3 min with medium fire;
s3: adding water into the pan, heating to boil, adding k-carrageenan, xanthan gum and cassava starch into the pan until the k-carrageenan, the xanthan gum and the cassava starch are completely dissolved, and keeping the temperature;
s4: adding salt and fermented glutinous rice into the pot in the step S3, stirring for 30-50 min to obtain soup-stock, putting the soup-stock into the casserole in the step S2, and turning off the fire to take out the pot to obtain the spicy hotpot condiment.
In some embodiments of the invention, the heating temperature in the step S1 is 200-300 ℃, the heat preservation temperature is 115-120 ℃, and the heat preservation time is 20-60 min.
In some embodiments of the invention, the heating temperature in the step S3 is 80-90 ℃, the heat preservation temperature is 50-70 ℃, and the heat preservation time is 0.5-6 hours.
In certain embodiments of the present invention, the preparation sequence of step S3 and step S1 may be reversed.
Compared with the prior art, the invention has the beneficial effects that:
the invention discloses a hotpot condiment and a preparation method thereof, wherein beef tallow and rapeseed oil are combined in the method to prepare the hotpot condiment which is not solidified and has fragrant taste, all effects of the original hotpot condiment are kept, the taste of the normal hotpot condiment is not influenced, the hotpot condiment has more unique taste and is semi-liquid.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below so that those skilled in the art can better understand the advantages and features of the present invention, and thus the scope of the present invention will be more clearly defined. The embodiments described herein are only a few embodiments of the present invention, rather than all embodiments, and all other embodiments that can be derived by one of ordinary skill in the art without inventive faculty based on the embodiments described herein are intended to fall within the scope of the present invention.
Example 1
The hotpot condiment comprises the following raw materials in parts by weight: 14 parts of beef tallow, 6 parts of rapeseed oil, 12 parts of dried hot pepper, 3.5 parts of ginger, 3 parts of garlic, 4 parts of scallion, 4.5 parts of fermented soya beans, 3.5 parts of green pepper, 5.5 parts of salt, 2.5 parts of k-carrageenan, 0.6 part of xanthan gum, 25 parts of cassava starch, 11 parts of fermented glutinous rice, 4 parts of common fennel and 110 parts of water.
The preparation method of the beef tallow comprises the following steps: selecting fresh leaf fat or flower oil, cleaning, cutting into blocks for later use, putting cleaned and cut beef tallow into a hot pot, stir-frying, adding water, cooking wine and edible salt, boiling the water with big fire, then stirring and decocting with small fire, adding shallot sections, separating out beef tallow in the pot after water is completely evaporated, taking out oil residues in the pot after raw beef tallow is completely refined, precipitating the beef tallow in the pot for 15min, precipitating impurities on the bottom of the pot to obtain pure beef tallow, cooling the beef tallow to present a yellow paste, and spraying a thin layer of salt on the surface of the beef tallow.
Wherein, the rapeseed oil is prepared by a squeezing process, and every 100g of the rapeseed oil contains 7.3g of saturated fat, 65g of unsaturated fat and 28g of polyunsaturated fat.
Wherein the fermented glutinous rice is prepared by fermenting water, sticky rice, white granulated sugar, sweet yeast and food additives, and the alcoholic strength of the fermented glutinous rice is 0.5% vol.
Wherein when the content of the k-carrageenan is 1.5 wt%, the viscosity of the k-carrageenan aqueous solution is 0.103 Pa.s at 75 ℃.
The preparation method of the hotpot condiment disclosed by the invention according to the formula comprises the following steps:
s1: uniformly mixing beef tallow and rapeseed oil, putting into an earthen pot, heating to prepare mixed oil consisting of the rapeseed oil and the beef tallow, and preserving heat and defoaming after the mixed oil is boiled; adding dried Capsici fructus, green fructus Zanthoxyli, rhizoma Zingiberis recens, Bulbus Allii and herba Alii Fistulosi, and parching until fragrance overflows;
s2: sequentially adding dried chili, ginger, garlic, scallion and fennel into the casserole in the step S1, quickly stir-frying, then adding fermented soya beans and green Chinese prickly ash, and stir-frying for 2.5min with medium fire;
s3: adding water into the pan, heating to boil, adding k-carrageenan, xanthan gum and cassava starch into the pan until the k-carrageenan, the xanthan gum and the cassava starch are completely dissolved, and keeping the temperature;
s4: adding salt and fermented glutinous rice into the pot of the step S3, stirring for 40min to obtain soup-stock, putting the soup-stock into the casserole of the step S2, and turning off the fire to get the spicy hotpot condiment.
Wherein the heating temperature in the step S1 is 250 ℃, the heat preservation temperature is 118 ℃, and the heat preservation time is 40 min.
In the step S3, the heating temperature is 85 ℃, the heat preservation temperature is 60 ℃, and the heat preservation time is 3 hours.
Among them, the preparation order of step S3 and step S1 may be reversed.
Example 2
The hotpot condiment comprises the following raw materials in parts by weight: 20 parts of beef tallow, 4 parts of rapeseed oil, 8 parts of dried hot pepper, 3 parts of ginger, 2 parts of garlic, 3 parts of green onion, 3 parts of fermented soya beans, 3 parts of green pepper, 5 parts of salt, 1 part of k-carrageenan, 0.2 part of xanthan gum, 10 parts of cassava starch, 8 parts of fermented glutinous rice, 3 parts of fennel and 150 parts of water.
The preparation method of the beef tallow comprises the following steps: selecting fresh leaf fat or flower oil, cleaning, cutting into blocks for later use, putting cleaned and cut beef tallow into a hot pot, stir-frying, adding water, cooking wine and edible salt, boiling the water with big fire, then stirring and decocting with small fire, adding shallot sections, separating out beef tallow in the pot after water is completely evaporated, taking out oil residues in the pot after raw beef tallow is completely refined, precipitating the beef tallow in the pot for 10min, precipitating impurities on the bottom of the pot to obtain pure beef tallow, cooling the beef tallow to present a yellow paste, and spraying a thin layer of salt on the surface of the beef tallow.
Wherein, the rapeseed oil is prepared by a squeezing process, and every 100g of the rapeseed oil contains 7g of saturated fat, 60g of unsaturated fat and 25g of polyunsaturated fat.
Wherein the fermented glutinous rice is prepared by fermenting water, sticky rice, white granulated sugar, sweet yeast and food additives, and the alcoholic strength of the fermented glutinous rice is 0.4% vol.
Wherein when the content of the k-carrageenan is 1.5 wt%, the viscosity of the k-carrageenan aqueous solution is 0.101 Pa.s at 75 ℃.
The preparation method of the hotpot condiment disclosed by the invention according to the formula comprises the following steps:
s1: uniformly mixing beef tallow and rapeseed oil, putting into an earthen pot, heating to prepare mixed oil consisting of the rapeseed oil and the beef tallow, and preserving heat and defoaming after the mixed oil is boiled; adding dried Capsici fructus, green fructus Zanthoxyli, rhizoma Zingiberis recens, Bulbus Allii and herba Alii Fistulosi, and parching until fragrance overflows;
s2: sequentially adding dried chili, ginger, garlic, scallion and fennel into the casserole in the step S1, quickly stir-frying, then adding fermented soya beans and green Chinese prickly ash, and stir-frying for 2min with medium fire;
s3: adding water into the pan, heating to boil, adding k-carrageenan, xanthan gum and cassava starch into the pan until the k-carrageenan, the xanthan gum and the cassava starch are completely dissolved, and keeping the temperature;
s4: adding salt and fermented glutinous rice into the pot of the step S3, stirring for 30min to obtain soup-stock, putting the soup-stock into the casserole of the step S2, and turning off the fire to get the spicy hotpot condiment.
Wherein the heating temperature in the step S1 is 200 ℃, the heat preservation temperature is 115 ℃, and the heat preservation time is 60 min.
In the step S3, the heating temperature is 80 ℃, the heat preservation temperature is 50 ℃, and the heat preservation time is 6 hours.
Among them, the preparation order of step S3 and step S1 may be reversed.
Example 3
The hotpot condiment comprises the following raw materials in parts by weight: 8 parts of beef tallow, 8 parts of rapeseed oil, 16 parts of dried hot pepper, 4 parts of ginger, 4 parts of garlic, 5 parts of green onion, 6 parts of fermented soya beans, 4 parts of green pepper, 6 parts of salt, 4 parts of k-carrageenan, 1 part of xanthan gum, 40 parts of cassava starch, 15 parts of fermented glutinous rice, 5 parts of fennel and 70 parts of water.
The preparation method of the beef tallow comprises the following steps: selecting fresh leaf fat or flower oil, cleaning, cutting into blocks for later use, putting cleaned and cut beef tallow into a hot pot, stir-frying, adding water, cooking wine and edible salt, boiling the water with big fire, then stirring and decocting with small fire, adding shallot sections, after water is completely evaporated, separating out beef tallow in the pot, after raw beef tallow is completely refined, fishing out oil residues in the pot, precipitating the beef tallow in the pot for 20min, precipitating impurities on the bottom of the pot to obtain pure beef tallow, cooling the beef tallow to present a yellow paste, and then spraying a thin layer of salt on the surface of the beef tallow.
Wherein, the rapeseed oil is prepared by a squeezing process, and every 100g of the rapeseed oil contains 7.5g of saturated fat, 70g of unsaturated fat and 30g of polyunsaturated fat.
Wherein the fermented glutinous rice is prepared by fermenting water, sticky rice, white granulated sugar, sweet yeast and food additives, and the alcoholic strength of the fermented glutinous rice is 0.6% vol.
Wherein when the content of the k-carrageenan is 1.5 wt%, the viscosity of the k-carrageenan aqueous solution is 0.105 Pa.s at 75 ℃.
The preparation method of the hotpot condiment disclosed by the invention according to the formula comprises the following steps:
s1: uniformly mixing beef tallow and rapeseed oil, putting into an earthen pot, heating to prepare mixed oil consisting of the rapeseed oil and the beef tallow, and preserving heat and defoaming after the mixed oil is boiled; adding dried Capsici fructus, green fructus Zanthoxyli, rhizoma Zingiberis recens, Bulbus Allii and herba Alii Fistulosi, and parching until fragrance overflows;
s2: sequentially adding dried chili, ginger, garlic, scallion and fennel into the casserole in the step S1, quickly stir-frying, then adding fermented soya beans and green Chinese prickly ash, and stir-frying for 3min with medium fire;
s3: adding water into the pan, heating to boil, adding k-carrageenan, xanthan gum and cassava starch into the pan until the k-carrageenan, the xanthan gum and the cassava starch are completely dissolved, and keeping the temperature;
s4: adding salt and fermented glutinous rice into the pot of the step S3, stirring for 50min to obtain soup-stock, putting the soup-stock into the casserole of the step S2, and turning off the fire to get the spicy hotpot condiment.
Wherein the heating temperature in the step S1 is 300 ℃, the heat preservation temperature is 120 ℃, and the heat preservation time is 20-60 min.
Wherein the heating temperature in the step S3 is 90 ℃, the heat preservation temperature is 70 ℃, and the heat preservation time is 0.5 h.
Among them, the preparation order of step S3 and step S1 may be reversed.
The invention provides a hotpot condiment and a preparation method and thought thereof, and a plurality of methods and ways for realizing the technical scheme are provided, the above description is only a preferred embodiment of the invention, it should be noted that, for a person skilled in the art, without departing from the principle of the invention, a plurality of improvements and decorations can be made, which should also be regarded as the protection scope of the invention, and each component not explicitly described in the embodiment can be realized by the prior art.
Claims (9)
1. A hotpot condiment is characterized in that: the hotpot condiment comprises the following raw materials in parts by weight: 8-20 parts of beef tallow, 4-8 parts of rapeseed oil, 8-16 parts of dried pepper, 3-4 parts of ginger, 2-4 parts of garlic, 3-5 parts of scallion, 3-6 parts of fermented soya beans, 3-4 parts of green pepper, 5-6 parts of salt, 1-4 parts of k-carrageenan, 0.2-1 part of xanthan gum, 10-40 parts of cassava starch, 8-15 parts of fermented glutinous rice, 3-5 parts of fennel and 70-150 parts of water.
2. The hotpot condiment according to claim 1, wherein: the preparation method of the beef tallow comprises the following steps: selecting fresh beef tallow or lard oil, cleaning, cutting into blocks for later use, putting the cleaned and cut beef tallow into a hot pot, stir-frying, adding water, cooking wine and edible salt, boiling the water with big fire, then stirring and decocting with small fire, adding shallot sections, separating out beef tallow in the pot after water is completely evaporated, taking out oil residues in the pot after raw beef tallow is completely refined, precipitating the beef tallow in the pot for 10-20 min, precipitating impurities on the bottom of the pot to obtain pure beef tallow, cooling the beef tallow to present a yellow paste, and spraying a thin layer of salt on the surface of the beef tallow.
3. The hotpot condiment according to claim 1, wherein: the rapeseed oil is prepared by a squeezing process, and every 100g of the rapeseed oil contains 7-7.5 g of saturated fat, 60-70 g of unsaturated fat and 25-30 g of polyunsaturated fat.
4. The hotpot condiment according to claim 1, wherein: the fermented glutinous rice is prepared by fermenting water, sticky rice, white granulated sugar, sweet yeast and food additives, and the alcoholic strength of the fermented glutinous rice is 0.4-0.6% vol.
5. The hotpot condiment according to claim 1, wherein: when the content of the k-carrageenan is 1.5 wt%, the viscosity of the k-carrageenan aqueous solution is 0.1-0.105 Pa.s at 75 ℃.
6. A method for preparing a hotpot condiment according to any one of claims 1 to 5, characterized by comprising the steps of:
s1: uniformly mixing beef tallow and rapeseed oil, putting into an earthen pot, heating to prepare mixed oil consisting of the rapeseed oil and the beef tallow, and preserving heat and defoaming after the mixed oil is boiled; adding dried Capsici fructus, green fructus Zanthoxyli, rhizoma Zingiberis recens, Bulbus Allii and herba Alii Fistulosi, and parching until fragrance overflows;
s2: sequentially adding dried chili, ginger, garlic, shallot and fennel into the casserole in the step S1, quickly stir-frying, then adding fermented soya beans and green Chinese prickly ash, and stir-frying for 2-3 min with medium fire;
s3: adding water into the pan, heating to boil, adding k-carrageenan, xanthan gum and cassava starch into the pan until the k-carrageenan, the xanthan gum and the cassava starch are completely dissolved, and keeping the temperature;
s4: adding salt and fermented glutinous rice into the pot in the step S3, stirring for 30-50 min to obtain soup-stock, putting the soup-stock into the casserole in the step S2, and turning off the fire to take out the pot to obtain the spicy hotpot condiment.
7. The method for preparing a hotpot condiment according to claim 6, wherein the hotpot condiment comprises the following steps: the heating temperature in the step S1 is 200-300 ℃, the heat preservation temperature is 115-120 ℃, and the heat preservation time is 20-60 min.
8. The method for preparing a hotpot condiment according to claim 6, wherein the hotpot condiment comprises the following steps: in the step S3, the heating temperature is 80-90 ℃, the heat preservation temperature is 50-70 ℃, and the heat preservation time is 0.5-6 hours.
9. The method for preparing a hotpot condiment according to claim 6, wherein the hotpot condiment comprises the following steps: the preparation order of step S3 and step S1 may be reversed.
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