CN111150042A - Formula of hotpot condiment and preparation process thereof - Google Patents
Formula of hotpot condiment and preparation process thereof Download PDFInfo
- Publication number
- CN111150042A CN111150042A CN202010026113.4A CN202010026113A CN111150042A CN 111150042 A CN111150042 A CN 111150042A CN 202010026113 A CN202010026113 A CN 202010026113A CN 111150042 A CN111150042 A CN 111150042A
- Authority
- CN
- China
- Prior art keywords
- parts
- oil
- pepper
- red
- garlic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Abstract
A hot pot seasoning comprises hot pot seasoning and red oil, wherein the hot pot seasoning comprises refined beef tallow, salad oil, chicken fat, new generation hot pepper, starfish, red pepper, thick broad-bean sauce, pickled red pepper, pickled ginger, garlic, onion, bean mother and son, crystal sugar and white spirit; the red oil is prepared from refined beef tallow, salad oil, chicken oil, new generation pepper, green pepper, garlic, onion, crystal sugar, thick broad-bean sauce, white spirit, old ginger and spice. The pungency degree of the whole formula of the hotpot condiment can be freely blended by adjusting the matching ratio of the hotpot condiment and the red oil.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a formula of a hotpot condiment and a preparation process 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.
In patent No. CN201711400777.7, an old hotpot condiment is provided, which comprises the following components in parts by weight: 1500G of beef tallow 1200-fold, 1000G of salad oil 800-fold, 80-100G of dried pepper, 60-70G of pepper, 15-20G of thick broad-bean sauce, 50-60G of old ginger, 50-60G of garlic, 250G of edible salt, 50-60G of rock candy, 40-60G of monosodium glutamate, 2-3G of I + G and 30-45G of spice. Also discloses a preparation method of the old hotpot condiment, which comprises the following preparation steps: the method comprises the following steps: taking the raw materials according to the raw material proportion of the hotpot condiment; step two: cutting dried pepper into segments and removing seeds, soaking the pepper segments in cold water for 4 hours, and crushing the pepper segments by using a crusher with the aperture of 15 mm for later use; the hotpot condiment prepared by the invention and the preparation steps can overcome the defect of insufficient aroma of the traditional hotpot condiment, achieve the purposes of smelling the hotpot condiment and smelling the hotpot condiment to be rich in aroma, tasting the hotpot condiment to be spicy and fresh and having endless aftertaste, can effectively improve the taste of the hotpot condiment, have better taste and are suitable for market popularization.
In chafing dish in Chongqing areas, people prefer spicy red soup pot bottoms, but in the prior art, a chafing dish formula with adjustable spicy taste is difficult to find.
Disclosure of Invention
The invention aims to provide a formula of a hotpot condiment and a preparation process thereof, which are in line with the spicy taste in Chongqing areas and can adjust the spicy taste of the hotpot.
The invention aims to realize the formula of the hotpot condiment and the preparation process thereof through the technical scheme, the formula comprises the hotpot condiment and red oil, the hotpot condiment comprises 400 parts of refined beef tallow 300-;
the red oil is prepared from 850 parts of refined beef tallow 750-containing materials, 320 parts of salad oil 270-containing materials, 80-120 parts of chicken oil, 180 parts of new-generation hot pepper 120-containing materials, 13-18 parts of green pepper, 13-18 parts of garlic, 35-45 parts of onion, 4-8 parts of rock candy, 55-65 parts of broad bean paste, 8-12 parts of white spirit, 55-65 parts of old ginger and 15-20 parts of spices.
The spice comprises 1-1.5 parts of star anise, 3.8-4.2 parts of cassia bark, 3.8-4.2 parts of vanilla, 1-1.5 parts of allspice, 1-1.5 parts of tsaoko amomum fruit, 1-2 parts of liquorice, 1-1.5 parts of myrcia, 1-1.5 parts of lemongrass, 1-1.5 parts of fennel and 1.8-2.2 parts of lysimachia foenum-graecum.
A preparation process of a hotpot condiment comprises the following steps:
s1, preparing materials: mincing garlic into paste for later use, peeling and slicing onions, soaking ginger into powder, and stirring and crushing soaked red pepper; and preparing the glutinous rice cake chili: the cut dry pepper sections are sieved to remove seeds, then poured into boiling water for boiling until the boiling time is about 4 to 6 minutes (stirring in the midway to ensure that the pepper can uniformly absorb water), and then the boiled pepper is fished out and put into a basket to drain the water and be twisted into the glutinous rice cake pepper;
s2, stir-frying the bottom materials: putting weighed beef tallow, soybean oil and chicken oil into a frying pan, heating until the oil temperature rises to 140-150 degrees, putting onion slices into the frying pan, frying to be fragrant, frying to be dry, taking out, putting bruised ginger into the frying pan, frying for 3-5 minutes, putting garlic, broad bean paste, bruised red sea pepper, bruised ginger and bean seeds into the frying pan, continuously frying, adding glutinous rice cake chili after uniformly frying, frying for 50-60 minutes, putting, crystal sugar, frying until oil-water separation (8-10 minutes), putting pepper and white spirit, uniformly stirring, turning off the fire, and cooling for later use;
s3, secondary material preparation: cutting dried Capsici fructus into segments, sieving to remove seeds, adding into boiling water, and decocting for 5 min (stirring in midway to make Capsici fructus uniformly absorb water); taking out, putting into a drain basket, draining water, and twisting to obtain glutinous rice cake chili; then, the garlic is twisted into mashed garlic, the onion is cut into pieces, and the ginger is cut into powder for standby;
s4, refining red oil: putting weighed beef tallow, soybean oil and chicken oil into a wok, heating to 140-; filtering the decocted hot pot red oil with a strainer basket to obtain red oil;
s5, mixing the base material fried in S2 and the red oil refined in S4 according to the proportion of 1 to 1, and obtaining the hotpot base material.
Due to the adoption of the technical scheme, the invention has the following advantages: the spicy taste in the Chongqing region is met, and meanwhile, the proportion of the bottom material and the red oil is changed according to the preparation process S5 of the hotpot bottom material, so that the hotpot formula can be adjusted to the spicy taste.
Drawings
FIG. 1 is a process flow diagram of a formula and a preparation process of a hotpot condiment of the invention.
Detailed Description
The invention is further described below with reference to the figures and examples.
Example 1
As shown in figure 1, the formula of the hotpot condiment comprises 400 parts of refined beef tallow 300-;
the red oil is prepared from 850 parts of refined beef tallow 750-containing materials, 320 parts of salad oil 270-containing materials, 80-120 parts of chicken oil, 180 parts of new-generation hot pepper 120-containing materials, 13-18 parts of green pepper, 13-18 parts of garlic, 35-45 parts of onion, 4-8 parts of rock candy, 55-65 parts of broad bean paste, 8-12 parts of white spirit, 55-65 parts of old ginger and 15-20 parts of spices;
a preparation process of a hotpot condiment comprises the following steps:
s1, preparing materials: mincing garlic into paste for later use, peeling and slicing onions, soaking ginger into powder, and stirring and crushing soaked red pepper; and preparing the glutinous rice cake chili: the cut dry pepper sections are sieved to remove seeds, then poured into boiling water for boiling until the boiling time is about 4 to 6 minutes (stirring in the midway to ensure that the pepper can uniformly absorb water), and then the boiled pepper is fished out and put into a basket to drain the water and be twisted into the glutinous rice cake pepper;
s2, stir-frying the bottom materials: putting weighed beef tallow, soybean oil and chicken oil into a frying pan, heating until the oil temperature rises to 140-150 degrees, putting onion slices into the frying pan, frying to be fragrant, frying to be dry, taking out, putting bruised ginger into the frying pan, frying for 3-5 minutes, putting garlic, broad bean paste, bruised red sea pepper, bruised ginger and bean seeds into the frying pan, continuously frying, adding glutinous rice cake chili after uniformly frying, frying for 50-60 minutes, putting, crystal sugar, frying until oil-water separation (8-10 minutes), putting pepper and white spirit, uniformly stirring, turning off the fire, and cooling for later use;
s3, secondary material preparation: cutting dried Capsici fructus into segments, sieving to remove seeds, adding into boiling water, and decocting for 5 min (stirring in midway to make Capsici fructus uniformly absorb water); taking out, putting into a drain basket, draining water, and twisting to obtain glutinous rice cake chili; then, the garlic is twisted into mashed garlic, the onion is cut into pieces, and the ginger is cut into powder for standby;
s4, refining red oil: putting weighed beef tallow, soybean oil and chicken oil into a wok, heating to 140-; filtering the decocted hot pot red oil with a strainer basket to obtain red oil;
s5, mixing the base material fried in S2 and the red oil refined in S4 according to the proportion of 1 to 1, and obtaining the hotpot base material.
Due to the adoption of the technical scheme, the invention has the following advantages: the spicy taste in the Chongqing region is met, and meanwhile, the proportion of the bottom material and the red oil is changed according to the preparation process S5 of the hotpot bottom material, so that the hotpot formula can be adjusted to the spicy taste.
Example 2
A formula of chafing dish bottom material and its preparation process, the spice is composed of 1-1.5 parts of anise, 3.8-4.2 parts of cassia bark, 3.8-4.2 parts of vanilla, 1-1.5 parts of allspice, 1-1.5 parts of tsaoko amomum fruit, 1-2 parts of licorice, 1-1.5 parts of bay leaf, 1-1.5 parts of lemongrass, 1-1.5 parts of fennel and 1.8-2.2 parts of lysimachia foenum-graecum.
Example 3
The formula of the hotpot condiment comprises the hotpot condiment and red oil, wherein the hotpot condiment comprises 300 parts of refined beef tallow, 100 parts of salad oil, 70 parts of chicken oil, 75 parts of new-generation hot pepper, 35 parts of gypsophila, 25 parts of red pepper, 80 parts of thick broad-bean sauce, 18 parts of pickled red pepper, 18 parts of pickled ginger, 30 parts of garlic, 35 parts of onion, 8 parts of bean mother and son, 7 parts of rock sugar and 15 parts of white spirit;
the red oil is prepared from 750 parts of refined beef tallow, 270 parts of salad oil, 80 parts of chicken oil, 120 parts of new-generation hot pepper, 13 parts of green pepper, 13 parts of garlic, 35 parts of onion, 4 parts of rock sugar, 55 parts of thick broad-bean sauce, 8 parts of white spirit, 55 parts of old ginger and 15 parts of spice.
A preparation process of a hotpot condiment comprises the following steps:
s1, preparing materials: mincing garlic into paste for later use, peeling and slicing onions, soaking ginger into powder, and stirring and crushing soaked red pepper; and preparing the glutinous rice cake chili: the cut dry pepper sections are sieved to remove seeds, then poured into boiling water for boiling until the boiling time is about 4 to 6 minutes (stirring in the midway to ensure that the pepper can uniformly absorb water), and then the boiled pepper is fished out and put into a basket to drain the water and be twisted into the glutinous rice cake pepper;
s2, stir-frying the bottom materials: putting weighed beef tallow, soybean oil and chicken oil into a frying pan, heating until the oil temperature rises to 140-150 degrees, putting onion slices into the frying pan, frying to be fragrant, frying to be dry, taking out, putting bruised ginger into the frying pan, frying for 3-5 minutes, putting garlic, broad bean paste, bruised red sea pepper, bruised ginger and bean seeds into the frying pan, continuously frying, adding glutinous rice cake chili after uniformly frying, frying for 50-60 minutes, putting, crystal sugar, frying until oil-water separation (8-12 minutes), putting pepper and white spirit, uniformly stirring, turning off the fire, and cooling for later use;
s3, secondary material preparation: cutting dried Capsici fructus into segments, sieving to remove seeds, adding into boiling water, and decocting for 5 min (stirring in midway to make Capsici fructus uniformly absorb water); taking out, putting into a drain basket, draining water, and twisting to obtain glutinous rice cake chili; then, the garlic is twisted into mashed garlic, the onion is cut into pieces, and the ginger is cut into powder for standby;
s4, refining red oil: putting weighed beef tallow, soybean oil and chicken oil into a wok, heating to 140-; filtering the decocted hot pot red oil with a strainer basket to obtain red oil;
s5, mixing the base material fried in S2 and the red oil refined in S4 according to the proportion of 1 to 1, and obtaining the hotpot base material.
Example 4
The formula of the hotpot condiment comprises the hotpot condiment and red oil, wherein the hotpot condiment comprises 400 parts of refined beef tallow, 140 parts of salad oil, 90 parts of chicken oil, 95 parts of new-generation hot pepper, 50 parts of gypsophila, 35 parts of red pepper, 100 parts of thick broad-bean sauce, 22 parts of pickled red pepper, 22 parts of pickled ginger, 50 parts of garlic, 45 parts of onion, 12 parts of bean mother and son, 12 parts of rock sugar and 25 parts of white spirit;
the red oil is prepared from 850 parts of refined beef tallow, 320 parts of salad oil, 120 parts of chicken oil, 180 parts of new-generation hot pepper, 18 parts of green pepper, 18 parts of garlic, 45 parts of onion, 8 parts of rock sugar, 65 parts of thick broad-bean sauce, 12 parts of white spirit, 65 parts of old ginger and 20 parts of spice.
A preparation process of a hotpot condiment comprises the following steps:
s1, preparing materials: mincing garlic into paste for later use, peeling and slicing onions, soaking ginger into powder, and stirring and crushing soaked red pepper; and preparing the glutinous rice cake chili: the cut dry pepper sections are sieved to remove seeds, then poured into boiling water for boiling until the boiling time is about 4 to 6 minutes (stirring in the midway to ensure that the pepper can uniformly absorb water), and then the boiled pepper is fished out and put into a basket to drain the water and be twisted into the glutinous rice cake pepper;
s2, stir-frying the bottom materials: putting weighed beef tallow, soybean oil and chicken oil into a frying pan, heating until the oil temperature rises to 140-150 degrees, putting onion slices into the frying pan, frying to be fragrant, frying to be dry, taking out, putting bruised ginger into the frying pan, frying for 3-5 minutes, putting garlic, broad bean paste, bruised red sea pepper, bruised ginger and bean seeds into the frying pan, continuously frying, adding glutinous rice cake chili after uniformly frying, frying for 50-60 minutes, putting, crystal sugar, frying until oil-water separation (8-10 minutes), putting pepper and white spirit, uniformly stirring, turning off the fire, and cooling for later use;
s3, secondary material preparation: cutting dried Capsici fructus into segments, sieving to remove seeds, adding into boiling water, and decocting for 5 min (stirring in midway to make Capsici fructus uniformly absorb water); taking out, putting into a drain basket, draining water, and twisting to obtain glutinous rice cake chili; then, the garlic is twisted into mashed garlic, the onion is cut into pieces, and the ginger is cut into powder for standby;
s4, refining red oil: putting weighed beef tallow, soybean oil and chicken oil into a wok, heating to 140-; filtering the decocted hot pot red oil with a strainer basket to obtain red oil;
s5, mixing the base material fried in S2 and the red oil refined in S4 according to the proportion of 1 to 1, and obtaining the hotpot base material.
Example 5
The formula of the hotpot condiment comprises the hotpot condiment and red oil, wherein the hotpot condiment comprises 350 parts of refined beef tallow, 120 parts of salad oil, 80 parts of chicken fat, 80 parts of new-generation hot pepper, 40 parts of gypsophila, 30 parts of red pepper, 90 parts of thick broad-bean sauce, 20 parts of pickled red pepper, 20 parts of pickled ginger, 40 parts of garlic, 40 parts of onion, 10 parts of bean mother and son, 10 parts of rock sugar and 20 parts of white spirit;
the red oil is prepared from 800 parts of refined beef tallow, 300 parts of salad oil, 100 parts of chicken oil, 150 parts of new-generation hot pepper, 15 parts of green pepper, 15 parts of garlic, 40 parts of onion, 6 parts of rock sugar, 60 parts of thick broad-bean sauce, 10 parts of white spirit, 60 parts of old ginger and 17.5 parts of spice.
A preparation process of a hotpot condiment comprises the following steps:
s1, preparing materials: mincing garlic into paste for later use, peeling and slicing onions, soaking ginger into powder, and stirring and crushing soaked red pepper; and preparing the glutinous rice cake chili: the cut dry pepper sections are sieved to remove seeds, then poured into boiling water for boiling until the boiling time is about 4 to 6 minutes (stirring in the midway to ensure that the pepper can uniformly absorb water), and then the boiled pepper is fished out and put into a basket to drain the water and be twisted into the glutinous rice cake pepper;
s2, stir-frying the bottom materials: putting weighed beef tallow, soybean oil and chicken oil into a frying pan, heating until the oil temperature rises to 140-150 degrees, putting onion slices into the frying pan, frying to be fragrant, frying to be dry, taking out, putting bruised ginger into the frying pan, frying for 3-5 minutes, putting garlic, broad bean paste, bruised red sea pepper, bruised ginger and bean seeds into the frying pan, continuously frying, adding glutinous rice cake chili after uniformly frying, frying for 50-60 minutes, putting, crystal sugar, frying until oil-water separation (8-10 minutes), putting pepper and white spirit, uniformly stirring, turning off the fire, and cooling for later use;
s3, secondary material preparation: cutting dried Capsici fructus into segments, sieving to remove seeds, adding into boiling water, and decocting for 5 min (stirring in midway to make Capsici fructus uniformly absorb water); taking out, putting into a drain basket, draining water, and twisting to obtain glutinous rice cake chili; then, the garlic is twisted into mashed garlic, the onion is cut into pieces, and the ginger is cut into powder for standby;
s4, refining red oil: putting weighed beef tallow, soybean oil and chicken oil into a wok, heating to 140-; filtering the decocted hot pot red oil with a strainer basket to obtain red oil;
s5, mixing the base material fried in S2 and the red oil refined in S4 according to the proportion of 1 to 1, and obtaining the hotpot base material.
Example 6
A formulation of hot pot seasoning and its preparation method, its formulation and its formulation include hot pot seasoning and red oil, hot pot seasoning is 400 by refined butter, 140 pieces of salad oil, 90 pieces of chicken fat, 95 pieces of new generation hot pepper, 50 pieces of starfish, 35 pieces of red pepper, 100 pieces of thick broad-bean sauce, 22 pieces of pickled red pepper, 22 pieces of pickled ginger, 50 pieces of garlic, 45 pieces of onion, 12 pieces of semen sojae atricolor, 12 pieces of crystal sugar, 25 pieces of Chinese liquor make up;
the red oil is prepared from 850 parts of refined beef tallow, 320 parts of salad oil, 120 parts of chicken oil, 180 parts of new-generation hot pepper, 18 parts of green pepper, 18 parts of garlic, 45 parts of onion, 8 parts of rock sugar, 65 parts of thick broad-bean sauce, 12 parts of white spirit, 65 parts of old ginger and 20 parts of spice;
a preparation process of a hotpot condiment comprises the following steps:
s1, preparing materials: mincing garlic into paste for later use, peeling and slicing onions, soaking ginger into powder, and stirring and crushing soaked red pepper; and preparing the glutinous rice cake chili: the cut dry pepper sections are sieved to remove seeds, then poured into boiling water for boiling until the boiling time is about 4 to 6 minutes (stirring in the midway to ensure that the pepper can uniformly absorb water), and then the boiled pepper is fished out and put into a basket to drain the water and be twisted into the glutinous rice cake pepper;
s2, stir-frying the bottom materials: putting weighed beef tallow, soybean oil and chicken oil into a frying pan, heating until the oil temperature rises to 140-150 degrees, putting onion slices into the frying pan, frying to be fragrant, frying to be dry, taking out, putting bruised ginger into the frying pan, frying for 3-5 minutes, putting garlic, broad bean paste, bruised red sea pepper, bruised ginger and bean seeds into the frying pan, continuously frying, adding glutinous rice cake chili after uniformly frying, frying for 50-60 minutes, putting, crystal sugar, frying until oil-water separation (8-10 minutes), putting pepper and white spirit, uniformly stirring, turning off the fire, and cooling for later use;
s3, secondary material preparation: cutting dried Capsici fructus into segments, sieving to remove seeds, adding into boiling water, and decocting for 5 min (stirring in midway to make Capsici fructus uniformly absorb water); taking out, putting into a drain basket, draining water, and twisting to obtain glutinous rice cake chili; then, the garlic is twisted into mashed garlic, the onion is cut into pieces, and the ginger is cut into powder for standby;
s4, refining red oil: putting weighed beef tallow, soybean oil and chicken oil into a wok, heating to 140-; filtering the decocted hot pot red oil with a strainer basket to obtain red oil;
s5, mixing the base material fried in S2 and the red oil refined in S4 according to the proportion of 5 to 4, and obtaining the hotpot base material.
Example 7
A formulation of hot pot seasoning and its preparation method, its formulation and its formulation include hot pot seasoning and red oil, hot pot seasoning is 400 by refined butter, 140 pieces of salad oil, 90 pieces of chicken fat, 95 pieces of new generation hot pepper, 50 pieces of starfish, 35 pieces of red pepper, 100 pieces of thick broad-bean sauce, 22 pieces of pickled red pepper, 22 pieces of pickled ginger, 50 pieces of garlic, 45 pieces of onion, 12 pieces of semen sojae atricolor, 12 pieces of crystal sugar, 25 pieces of Chinese liquor make up;
the red oil is prepared from 850 parts of refined beef tallow, 320 parts of salad oil, 120 parts of chicken oil, 180 parts of new-generation hot pepper, 18 parts of green pepper, 18 parts of garlic, 45 parts of onion, 8 parts of rock sugar, 65 parts of thick broad-bean sauce, 12 parts of white spirit, 65 parts of old ginger and 20 parts of spice;
a preparation process of a hotpot condiment comprises the following steps:
s1, preparing materials: mincing garlic into paste for later use, peeling and slicing onions, soaking ginger into powder, and stirring and crushing soaked red pepper; and preparing the glutinous rice cake chili: the cut dry pepper sections are sieved to remove seeds, then poured into boiling water for boiling until the boiling time is about 4 to 6 minutes (stirring in the midway to ensure that the pepper can uniformly absorb water), and then the boiled pepper is fished out and put into a basket to drain the water and be twisted into the glutinous rice cake pepper;
s2, stir-frying the bottom materials: putting weighed beef tallow, soybean oil and chicken oil into a frying pan, heating until the oil temperature rises to 140-150 degrees, putting onion slices into the frying pan, frying to be fragrant, frying to be dry, taking out, putting bruised ginger into the frying pan, frying for 3-5 minutes, putting garlic, broad bean paste, bruised red sea pepper, bruised ginger and bean seeds into the frying pan, continuously frying, adding glutinous rice cake chili after uniformly frying, frying for 50-60 minutes, putting, crystal sugar, frying until oil-water separation (8-12 minutes), putting pepper and white spirit, uniformly stirring, turning off the fire, and cooling for later use;
s3, secondary material preparation: cutting dried Capsici fructus into segments, sieving to remove seeds, adding into boiling water, and decocting for 5 min (stirring in midway to make Capsici fructus uniformly absorb water); taking out, putting into a drain basket, draining water, and twisting to obtain glutinous rice cake chili; then, the garlic is twisted into mashed garlic, the onion is cut into pieces, and the ginger is cut into powder for standby;
s4, refining red oil: putting weighed beef tallow, soybean oil and chicken oil into a wok, heating to 140-; filtering the decocted hot pot red oil with a strainer basket to obtain red oil;
s5, mixing the base material fried in S2 and the red oil refined in S4 according to the proportion of 5 to 6, and obtaining the hotpot base material.
The spice comprises 1.2 parts of star anise, 4 parts of cassia bark, 4 parts of vanilla, 1.2 parts of allspice, 1.2 parts of tsaoko amomum fruit, 1.5 parts of liquorice, 1.2 parts of bay leaf, 1.2 parts of lemongrass, 1.2 parts of fennel and 2 parts of lysimachia foenum-graecum.
For different age groups, the taste results of the hotpot condiment with different ingredient proportions in the 3-7 embodiments are counted:
table one: test eating result evaluation table for different age groups in three proportions
Aiming at the comparison of the hotpot condiment with different formulas in the same industry, the fourth embodiment is used as a comparison object:
table two: comparative scoring results of hot pot seasoning with different formulas in the same industry
It can be known from the first and second tables that the mixture ratio of the embodiment 4 is more suitable for the taste of the public in the Chongqing area, and the mixture ratio of the base material and the red oil can be adjusted to be suitable for the taste of the special people according to the embodiments 6 and 7.
Claims (6)
1. The formula of the hotpot condiment and the preparation process thereof are characterized in that the formula comprises the hotpot condiment and red oil, wherein the hotpot condiment comprises 400 parts of refined beef tallow 300, 140 parts of salad oil 100, 70-90 parts of chicken oil, 75-95 parts of new-generation hot pepper, 35-50 parts of starfish, 25-35 parts of red pepper, 80-100 parts of broad bean paste, 18-22 parts of pickled red pepper, 18-22 parts of pickled ginger, 30-50 parts of garlic, 35-45 parts of onion, 8-12 parts of bean mother and son, 7-12 parts of rock sugar and 15-25 parts of white spirit;
the red oil is prepared from 850 parts of refined beef tallow 750-containing materials, 320 parts of salad oil 270-containing materials, 80-120 parts of chicken oil, 180 parts of new-generation hot pepper 120-containing materials, 13-18 parts of green pepper, 13-18 parts of garlic, 35-45 parts of onion, 4-8 parts of rock candy, 55-65 parts of broad bean paste, 8-12 parts of white spirit, 55-65 parts of old ginger and 15-20 parts of spices;
a preparation process of a hotpot condiment comprises the following steps:
s1, preparing materials: mincing garlic into paste for later use, peeling and slicing onions, soaking ginger into powder, and stirring and crushing soaked red pepper; and preparing the glutinous rice cake chili: the cut dry pepper sections are sieved to remove seeds, then poured into boiling water for boiling until the boiling time is about 4 to 6 minutes (stirring in the midway to ensure that the pepper can uniformly absorb water), the boiled pepper is fished out and put into a basket to filter the water, and the glutinous rice cake pepper is prepared by twisting;
s2, stir-frying the bottom materials: putting weighed beef tallow, soybean oil and chicken oil into a frying pan, heating until the oil temperature rises to 140-150 degrees, putting onion slices into the frying pan, frying to be fragrant, frying to be dry, taking out, putting bruised ginger into the frying pan, frying for 3-5 minutes, putting garlic, broad bean paste, bruised red sea pepper, bruised ginger and bean seeds into the frying pan, continuously frying, adding glutinous rice cake chili after uniformly frying, frying for 50-60 minutes, putting, crystal sugar, frying until oil-water separation (8-12 minutes), putting pepper and white spirit, uniformly stirring, turning off the fire, and cooling for later use;
s3, secondary material preparation: cutting dried Capsici fructus into segments, sieving to remove seeds, adding into boiling water, and decocting for 5 min (stirring in midway to make Capsici fructus uniformly absorb water); taking out, putting into a drain basket, draining water, and twisting to obtain glutinous rice cake chili; then, the garlic is twisted into mashed garlic, the onion is cut into pieces, and the ginger is cut into powder for standby;
s4, refining red oil: putting weighed beef tallow, soybean oil and chicken oil into a wok, heating to 140-; filtering the decocted hot pot red oil with a strainer basket to obtain red oil;
s5, mixing the base material fried in S2 and the red oil refined in S4 according to the proportion of 1 to 1, and obtaining the hotpot base material.
2. The formula of the hotpot condiment as claimed in claim 1 and the preparation process thereof, wherein the formula comprises the following steps: the spice comprises 1-1.5 parts of star anise, 3.8-4.2 parts of cassia bark, 3.8-4.2 parts of vanilla, 1-1.5 parts of allspice, 1-1.5 parts of tsaoko amomum fruit, 1-2 parts of liquorice, 1-1.5 parts of myrcia, 1-1.5 parts of lemongrass, 1-1.5 parts of fennel and 1.8-2.2 parts of lysimachia foenum-graecum.
3. The formula and the preparation process of the hotpot condiment as claimed in claim 1 or 2, wherein the formula comprises the following components in percentage by weight: the formula of the hot pot seasoning comprises 300 parts of refined beef tallow, 100 parts of salad oil, 70 parts of chicken oil, 75 parts of new-generation hot pepper, 35 parts of gypsophila, 25 parts of red pepper, 80 parts of thick broad-bean sauce, 18 parts of pickled red pepper, 18 parts of pickled ginger, 30 parts of garlic, 35 parts of onion, 8 parts of bean mother and son, 7 parts of rock sugar and 15 parts of white spirit;
the red oil is prepared from 750 parts of refined beef tallow, 270 parts of salad oil, 80 parts of chicken oil, 120 parts of new-generation hot pepper, 13 parts of green pepper, 13 parts of garlic, 35 parts of onion, 4 parts of rock sugar, 55 parts of thick broad-bean sauce, 8 parts of white spirit, 55 parts of old ginger and 15 parts of spice.
4. The formula and the preparation process of the hotpot condiment as claimed in claim 1 or 2, wherein the formula comprises the following components in percentage by weight: the formula of the hot pot seasoning comprises hot pot seasoning and red oil, wherein the hot pot seasoning comprises 400 parts of refined beef tallow, 140 parts of salad oil, 90 parts of chicken oil, 95 parts of new-generation hot pepper, 50 parts of gypsophila, 35 parts of red pepper, 100 parts of thick broad-bean sauce, 22 parts of pickled red pepper, 22 parts of pickled ginger, 50 parts of garlic, 45 parts of onion, 12 parts of bean mother and son, 12 parts of rock sugar and 25 parts of white spirit;
the red oil is prepared from 850 parts of refined beef tallow, 320 parts of salad oil, 120 parts of chicken oil, 180 parts of new-generation hot pepper, 18 parts of green pepper, 18 parts of garlic, 45 parts of onion, 8 parts of rock sugar, 65 parts of thick broad-bean sauce, 12 parts of white spirit, 65 parts of old ginger and 20 parts of spice.
5. The formula and the preparation process of the hotpot condiment as claimed in claim 1 or 2, wherein the formula comprises the following components in percentage by weight: the formula of the hot pot seasoning comprises hot pot seasoning and red oil, wherein the hot pot seasoning comprises 350 parts of refined beef tallow, 120 parts of salad oil, 80 parts of chicken oil, 80 parts of new-generation hot pepper, 40 parts of gypsophila, 30 parts of red pepper, 90 parts of thick broad-bean sauce, 20 parts of pickled red pepper, 20 parts of pickled ginger, 40 parts of garlic, 40 parts of onion, 10 parts of bean mother and son, 10 parts of rock sugar and 20 parts of white spirit;
the red oil is prepared from 800 parts of refined beef tallow, 300 parts of salad oil, 100 parts of chicken oil, 150 parts of new-generation hot pepper, 15 parts of green pepper, 15 parts of garlic, 40 parts of onion, 6 parts of rock sugar, 60 parts of thick broad-bean sauce, 10 parts of white spirit, 60 parts of old ginger and 17.5 parts of spice.
6. The formula of the hotpot condiment as claimed in claim 2 and the preparation process thereof, wherein the formula comprises the following steps: the spice comprises 1.2 parts of star anise, 4 parts of cassia bark, 4 parts of vanilla, 1.2 parts of allspice, 1.2 parts of tsaoko amomum fruit, 1.5 parts of liquorice, 1.2 parts of bay leaf, 1.2 parts of lemongrass, 1.2 parts of fennel and 2 parts of lysimachia foenum-graecum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010026113.4A CN111150042A (en) | 2020-01-10 | 2020-01-10 | Formula of hotpot condiment and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010026113.4A CN111150042A (en) | 2020-01-10 | 2020-01-10 | Formula of hotpot condiment and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111150042A true CN111150042A (en) | 2020-05-15 |
Family
ID=70562231
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010026113.4A Pending CN111150042A (en) | 2020-01-10 | 2020-01-10 | Formula of hotpot condiment and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111150042A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111616345A (en) * | 2020-06-15 | 2020-09-04 | 宁夏新东方技工学校有限公司 | Bottom material for chafing dish and preparation method thereof |
| CN111657474A (en) * | 2020-07-07 | 2020-09-15 | 四川省简阳利丰食品有限公司 | Beef tallow hotpot condiment and processing technology thereof |
| CN112314922A (en) * | 2020-11-06 | 2021-02-05 | 四川依田文商科技有限公司 | Hotpot condiment and preparation process thereof |
| CN112914072A (en) * | 2021-01-11 | 2021-06-08 | 武汉轻工大学 | Red soup type hotpot condiment and preparation method thereof |
| CN113287737A (en) * | 2021-06-09 | 2021-08-24 | 四川航佳生物科技有限公司 | Chafing dish beef tallow and preparation method thereof |
| CN113712181A (en) * | 2021-08-31 | 2021-11-30 | 重庆佳仙九七食品有限公司 | Old hotpot condiment and preparation method thereof |
| CN113951488A (en) * | 2021-10-21 | 2022-01-21 | 四川省火娃食品有限公司 | Tea hotpot condiment and preparation method thereof |
| CN114514994A (en) * | 2022-01-19 | 2022-05-20 | 四川红福醉椒年代火锅有限公司 | Composite hot pepper hotpot condiment and preparation method thereof |
| CN115251346A (en) * | 2022-08-10 | 2022-11-01 | 广汉市迈德乐食品有限公司 | Enzymolysis hotpot condiment and preparation process thereof |
| CN115316636A (en) * | 2022-08-10 | 2022-11-11 | 郑业洪 | Rana temporaria chensinensis bottom material and preparation method thereof |
| CN115644400A (en) * | 2022-11-09 | 2023-01-31 | 聚慧重庆工业设计研究院有限公司 | Industrial technology processing-based old chafing dish preparation method |
| CN116420861A (en) * | 2023-02-21 | 2023-07-14 | 江南大学 | Spicy beef tallow hotpot condiment and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028178A (en) * | 2010-12-30 | 2011-04-27 | 成都味在龙腾投资有限责任公司 | Hot pot seasoning and preparation method thereof |
| CN104719820A (en) * | 2015-02-13 | 2015-06-24 | 杨文平 | Preparation method of dreg-free hot pot stock |
| CN108077876A (en) * | 2018-01-26 | 2018-05-29 | 重庆市开州区十里竹溪农业开发有限公司 | A kind of spicy serious flavoring food and preparation method thereof |
| KR101905522B1 (en) * | 2018-06-29 | 2018-10-08 | 주식회사 올리브 | Manufacturing method for hot spicy chicken sauce and hot spicy chicken sauce manufactured by the same |
| CN109924457A (en) * | 2019-02-25 | 2019-06-25 | 大邑县天瑞农民养兔专业合作社 | A kind of chafing dish bottom flavorings and preparation method thereof |
-
2020
- 2020-01-10 CN CN202010026113.4A patent/CN111150042A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028178A (en) * | 2010-12-30 | 2011-04-27 | 成都味在龙腾投资有限责任公司 | Hot pot seasoning and preparation method thereof |
| CN104719820A (en) * | 2015-02-13 | 2015-06-24 | 杨文平 | Preparation method of dreg-free hot pot stock |
| CN108077876A (en) * | 2018-01-26 | 2018-05-29 | 重庆市开州区十里竹溪农业开发有限公司 | A kind of spicy serious flavoring food and preparation method thereof |
| KR101905522B1 (en) * | 2018-06-29 | 2018-10-08 | 주식회사 올리브 | Manufacturing method for hot spicy chicken sauce and hot spicy chicken sauce manufactured by the same |
| CN109924457A (en) * | 2019-02-25 | 2019-06-25 | 大邑县天瑞农民养兔专业合作社 | A kind of chafing dish bottom flavorings and preparation method thereof |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111616345A (en) * | 2020-06-15 | 2020-09-04 | 宁夏新东方技工学校有限公司 | Bottom material for chafing dish and preparation method thereof |
| CN111657474A (en) * | 2020-07-07 | 2020-09-15 | 四川省简阳利丰食品有限公司 | Beef tallow hotpot condiment and processing technology thereof |
| CN112314922A (en) * | 2020-11-06 | 2021-02-05 | 四川依田文商科技有限公司 | Hotpot condiment and preparation process thereof |
| CN112914072A (en) * | 2021-01-11 | 2021-06-08 | 武汉轻工大学 | Red soup type hotpot condiment and preparation method thereof |
| CN113287737A (en) * | 2021-06-09 | 2021-08-24 | 四川航佳生物科技有限公司 | Chafing dish beef tallow and preparation method thereof |
| CN113712181B (en) * | 2021-08-31 | 2024-01-05 | 重庆佳仙九七食品有限公司 | Old hotpot condiment and preparation method thereof |
| CN113712181A (en) * | 2021-08-31 | 2021-11-30 | 重庆佳仙九七食品有限公司 | Old hotpot condiment and preparation method thereof |
| CN113951488A (en) * | 2021-10-21 | 2022-01-21 | 四川省火娃食品有限公司 | Tea hotpot condiment and preparation method thereof |
| CN114514994A (en) * | 2022-01-19 | 2022-05-20 | 四川红福醉椒年代火锅有限公司 | Composite hot pepper hotpot condiment and preparation method thereof |
| CN115251346A (en) * | 2022-08-10 | 2022-11-01 | 广汉市迈德乐食品有限公司 | Enzymolysis hotpot condiment and preparation process thereof |
| CN115316636A (en) * | 2022-08-10 | 2022-11-11 | 郑业洪 | Rana temporaria chensinensis bottom material and preparation method thereof |
| CN115644400A (en) * | 2022-11-09 | 2023-01-31 | 聚慧重庆工业设计研究院有限公司 | Industrial technology processing-based old chafing dish preparation method |
| CN116420861A (en) * | 2023-02-21 | 2023-07-14 | 江南大学 | Spicy beef tallow hotpot condiment and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111150042A (en) | Formula of hotpot condiment and preparation process thereof | |
| KR101662303B1 (en) | A process for the preparation of spicy beef soup jjamppong and spicy beef soup jjamppong prepared therefrom | |
| KR100905042B1 (en) | Sauce comprising hot pepper and preparation method thereof | |
| CN103190589B (en) | Production method of boiled oil one-time hotpot soup base | |
| CN103519216A (en) | Spicy chicken processing method | |
| KR101988881B1 (en) | method of making condiment base for Neangmyeon and method of making Neangmyeon using the condimnet base | |
| KR20000024323A (en) | A Method of Preparing Fried Meat and Sweat and Sour Herbal Sauce | |
| CN112914072A (en) | Red soup type hotpot condiment and preparation method thereof | |
| KR101688225B1 (en) | Jjamppong sauce and manufacturing method thereof | |
| KR101169691B1 (en) | Liquid compositions for stir-frying and sauce, stir-fried food and natural sauce manufactured by using the same | |
| JP2010136667A (en) | Method for producing mixed seasoning paste | |
| KR102093778B1 (en) | Process for Fish Soup | |
| CN105249274A (en) | Method for making spicy diced chicken with peanuts | |
| KR100436279B1 (en) | The baekseol sogalbijjim and the preparation method of thereof | |
| KR101308921B1 (en) | Method of preparing korean hot pepper paste with fish egg | |
| KR20160076284A (en) | Seasoning sauce for fried glutinous eel, and manufacturing method of fried glutinous eel using the same | |
| CN114304577A (en) | Glutinous rice cake chili, spicy flavor flour-mixing sauce, combined sauce bag and instant noodles | |
| CN112914071A (en) | Clear oil hotpot condiment and preparation method thereof | |
| CN102232509A (en) | Preparation method for sauce noodle | |
| CN112998234A (en) | Health-preserving hotpot condiment and preparation method thereof | |
| KR100884091B1 (en) | Red pepper paste mixed with dried yellow corvina and preparing method thereof | |
| CN110301621A (en) | A kind of curry paste and preparation method thereof | |
| CN110558542A (en) | Formula and production process of chili and apple combined fruit-flavored chili sauce | |
| KR20210071214A (en) | manufacture method of woodong as the main material for pork and woodong manufactured thereby | |
| KR100495143B1 (en) | Process for producing sauces by use of foxglove |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200515 |