CN111387461A - Method for preparing curry beef tallow hotpot condiment by applying embedding technology and low-temperature grease extraction technology - Google Patents
Method for preparing curry beef tallow hotpot condiment by applying embedding technology and low-temperature grease extraction technology Download PDFInfo
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- 238000002156 mixing Methods 0.000 claims abstract description 36
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Classifications
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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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention provides a preparation method of a curry beef tallow hotpot condiment, which comprises the following steps: frying garlic, onion, pickled pepper, Indian chili powder, mixed spice powder, curry flavor sauce and dried small shrimps by using beef tallow to obtain fried products; preserving the temperature of the stir-fried product, and extracting at low temperature to obtain an extracted product; mixing the extraction product with modified starch and maltodextrin, emulsifying, homogenizing and embedding in a microcapsule to obtain an embedded product; and mixing the embedded product with edible salt, white granulated sugar, beef powder and yeast extract, stirring, taking out of the pot, packaging, and quickly cooling at low temperature to obtain the curry beef tallow hotpot seasoning. The invention can blend the fragrance of various seasonings into the grease, and keep the bioactive substances of various seasonings, so that the taste and the fragrance layering sense are richer. Meanwhile, beef tallow is used as a main flavor raw material of the formula, modified starch serving as a food raw material is used as an extracting agent, and maltodextrin is embedded and then quickly cooled to form a solid state, so that the embedding effect is more stable, and the quality guarantee time is long.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a curry beef tallow hotpot condiment and a preparation method thereof.
Background
The 'chafing dish' originated from the Chongqing wharf in the light of Qing and Xiaodao years, which was only developed sporadically at first, but has been developed into an industry after being reformed and opened, and has achieved unprecedented achievements and presented with remarkable characteristics. According to the hundred-powerful statistical data published by the Chinese cooking association, in 2008, in China's restaurant hundred-powerful, 23 chafing dish enterprises exist, the retail amount is 338.29 hundred million yuan, and the total retail amount accounts for 33.88% of the total retail amount of the hundred-powerful restaurant enterprises. The catering network in the whole city has 8.4 thousands of families and the hot pot restaurant has more than 5 thousands of families, and accounts for 62.2 percent. The annual business volume of chafing dish catering is close to 1/3 of the business volume of national catering industry, becomes the main strength of catering households in China, and creates considerable economic and social benefits.
At present, the state of chafing dish in China is rapidly developed, strong market vitality is shown, and the chafing dish becomes the middle-strength force which is expected to be against foreign fast food (Kendeji, McDonald and the like) in the catering industry in China.
The chafing dish is popular with the public, and mainly depends on delicious and authentic chafing dish bottom materials which are the essence of the chafing dish. The chafing dish is eaten by the chafing dish and has the flavor, and the core competitiveness is at the bottom of the chafing dish in the development process of the chafing dish industry. The further improvement and perfection space of the hotpot condiment is large, firstly, the taste is innovative, along with the internationalization of the 'hotpot' eating law, the taste requirements of consumers borne by the hotpot are more and more, and the special-flavor hotpot condiment needs to be developed specifically according to the taste hobbies of people in different regions; secondly, the technology is innovative, the raw materials are not fully utilized in the traditional hot pot making process, and the color, the fragrance and the taste of the hot pot are easy to change after the hot pot is boiled for a long time. Therefore, the innovation of the flavor and the technology of the bottom of the hot pot is a necessary way.
The existing hotpot condiment is not strong in fragrance and lasting in fragrance.
Disclosure of Invention
In view of the above, the technical problem to be solved by the invention is to provide a preparation method of the curry beef tallow hot pot seasoning, and the curry beef tallow hot pot seasoning provided by the invention is rich in fragrance and lasting in fragrance.
The invention provides a preparation method of a curry beef tallow hotpot condiment, which comprises the following steps:
A) mixing garlic, onion, pickled pepper and beef tallow, frying, mixing with Indian chili powder, stir-frying, mixing with mixed spice powder, curry flavor sauce and dried small shrimps, and stir-frying to obtain a fried product;
B) preserving the temperature of the stir-fried product, and extracting at low temperature to obtain an extracted product;
C) mixing the extraction product with modified starch and maltodextrin, emulsifying, homogenizing and embedding in a microcapsule to obtain an embedded product;
D) and mixing the embedded product with edible salt, white granulated sugar, beef powder and yeast extract, stirring, taking out of the pot, packaging, and quickly cooling at low temperature to obtain the curry beef tallow hotpot seasoning.
Preferably, the step a) is specifically:
mixing garlic, onion, pickled pepper and beef tallow, frying for 2-3 h, mixing with Indian chilli powder, stir-frying for 3-4 min, mixing with spice powder, curry flavor sauce and dried small shrimps, and stir-frying for 3-4 min to obtain a fried product; the frying temperature is 90-100 ℃.
Preferably, the garlic, the onion, the pickled chili, the beef tallow, the Indian chili powder, the mixed spice powder, the curry flavor sauce and the dried small shrimps in the step A) are specifically as follows in parts by mass:
400-420 parts of beef tallow, 20-25 parts of garlic, 60-65 parts of onion, 55-60 parts of pickled pepper, 6-9 parts of Indian chili powder, 50-55 parts of curry powder, 12-15 parts of curry flavor sauce, 10-12 parts of dried small shrimps and 18-20 parts of mixed spice.
Preferably, the mixed spice powder is prepared from the following raw materials: 0.5-0.7 part by mass of clove powder, 1.2-1.5 parts by mass of fennel powder, 1.2-1.5 parts by mass of star anise powder, 2.3-2.5 parts by mass of ginger powder, 4.8-5 parts by mass of cinnamon powder, 5-5.6 parts by mass of cumin powder and 1-1.2 parts by mass of citronella powder.
Preferably, the modified starch and the maltodextrin in the step B) specifically comprise the following components in parts by mass:
12-16 parts of modified starch and 12-16 parts of maltodextrin.
Preferably, the edible salt, the white granulated sugar, the beef powder and the yeast extract in the step D) are specifically as follows in parts by mass:
70-75 parts of edible salt, 30-35 parts of white granulated sugar, 9-12 parts of beef powder and 6-8 parts of yeast extract.
Preferably, the extractant in the step B) is beef tallow in the stir-fried product in the step A); the extraction temperature is 60-70 ℃; the extraction time is 5-7 h.
Preferably, the emulsification and homogenization in the step C) are specifically: 400-500 r/min, 8-10 min.
Preferably, the cooling temperature of the low-temperature quick cooling is-1 to-9 ℃; the cooling time is 20-40 min.
The invention provides a curry beef tallow hotpot condiment, which is prepared by the preparation method in any one of the technical schemes.
Compared with the prior art, the invention provides a preparation method of a curry beef tallow hotpot condiment, which comprises the following steps: A) mixing garlic, onion, pickled pepper and beef tallow, frying, mixing with Indian chili powder, stir-frying, mixing with mixed spice powder, curry flavor sauce and dried small shrimps, and stir-frying to obtain a fried product; B) preserving the temperature of the stir-fried product, and extracting at low temperature to obtain an extracted product; C) mixing the extraction product with modified starch and maltodextrin, emulsifying, homogenizing and embedding in a microcapsule to obtain an embedded product; D) and mixing the embedded product with edible salt, white granulated sugar, beef powder and yeast extract, stirring, taking out of the pot, packaging, and quickly cooling at low temperature to obtain the curry beef tallow hotpot seasoning. The invention adopts different processing conditions aiming at different ingredients, can completely blend the fragrance of various seasonings into the grease, and retains the bioactive substances of various seasonings to the maximum extent, so that the taste and the fragrance layering of the compound seasoning are richer. Meanwhile, the beef tallow is used as a main flavor raw material of the formula and an extracting agent, the utilization value of the raw materials is fully exerted, the obtained product has no chemical pollution, the food raw material modified starch and maltodextrin are used for embedding and then are quickly cooled and formed into a solid state, compared with a liquid state or a semi-solid state, the embedding effect is more stable, the quality guarantee time is long, and the problems that the raw material utilization rate is low, the loss of aroma components is large, and the flavor is unstable and easy to change in the instant-boiling process in the traditional hot pot seasoning frying process are solved. Lays a foundation for the standardized preparation of the similar hotpot condiment.
Detailed Description
The invention provides a curry beef tallow hotpot condiment and a preparation method thereof, and a person skilled in the art can use the contents for reference and appropriately improve the process parameters to realize the purpose. It is expressly intended that all such similar substitutes and modifications apparent to those skilled in the art are deemed to be within the scope of the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The invention provides a preparation method of a curry beef tallow hotpot condiment, which comprises the following steps:
A) mixing garlic, onion, pickled pepper and beef tallow, frying, mixing with Indian chili powder, stir-frying, mixing with mixed spice powder, curry flavor sauce and dried small shrimps, and stir-frying to obtain a fried product;
B) preserving the temperature of the stir-fried product, and extracting at low temperature to obtain an extracted product;
C) mixing the extraction product with modified starch and maltodextrin, emulsifying, homogenizing and embedding in a microcapsule to obtain an embedded product;
D) and mixing the embedded product with edible salt, white granulated sugar, beef powder and yeast extract, stirring, taking out of the pot, packaging, and quickly cooling at low temperature to obtain the curry beef tallow hotpot seasoning.
The specification of the garlic granules, the onion granules and the pickled pepper powder is not limited, and the specification of the garlic granules, the onion granules and the pickled pepper powder is known by the technical personnel in the field.
The diameters of the garlic granules, the onion granules and the pickled pepper granules are 3 mm.
The garlic, the onion, the hot pepper foam and the beef tallow are mixed and fried for 2-3 hours.
The preferable concrete is as follows: melting beef tallow, adding garlic granules, onion granules and pickled pepper powder, frying at low temperature until the pickled pepper powder is soaked in oil and blackened, and fully volatilizing water in the material with large water content. The frying temperature is preferably 90-100 ℃; the preferable temperature ranges are 90 ℃, 91 ℃, 92 ℃, 93 ℃, 94 ℃, 95 ℃, 96 ℃, 97 ℃ and 98 ℃. But may be any of the two temperatures mentioned above. The frying time is preferably 2-3 h; can be any time point from 2h to 3 h.
And then adding Indian chili powder, and stir-frying for 3-4 min. The frying temperature is preferably 90-100 ℃; the preferable temperature ranges are 90 ℃, 91 ℃, 92 ℃, 93 ℃, 94 ℃, 95 ℃, 96 ℃, 97 ℃ and 98 ℃. But may be any of the two temperatures mentioned above.
The source of the Indian paprika of the present invention is not limited, and it is commercially available as is well known to those skilled in the art.
Then adding the mixed spice powder, curry flavor sauce and dried small shrimps, and stir-frying for 3-4 min to obtain a fried product; the frying temperature is preferably 90-100 ℃; the preferable temperature ranges are 90 ℃, 91 ℃, 92 ℃, 93 ℃, 94 ℃, 95 ℃, 96 ℃, 97 ℃ and 98 ℃. But may be any of the two temperatures mentioned above.
The sources of the mixed spice powder, the curry flavor sauce and the dried small shrimps are not limited in the invention, and the mixed spice powder, the curry flavor sauce and the dried small shrimps are commercially available and well known by the technical personnel in the field.
The garlic granules, the onion granules, the pickled chilli powder, the beef tallow, the Indian chilli powder, the mixed spice powder, the curry flavor sauce and the dried small shrimps in parts by mass are preferably as follows:
400-420 parts of beef tallow, 20-25 parts of garlic, 60-65 parts of onion, 55-60 parts of pickled pepper, 6-9 parts of Indian chili powder, 50-55 parts of curry powder, 12-15 parts of curry flavor sauce, 10-12 parts of dried small shrimps and 18-20 parts of mixed spice.
More preferably:
405-415 parts of beef tallow, 21-24 parts of garlic, 61-64 parts of onion, 56-59 parts of pickled pepper, 7-9 parts of Indian chili powder, 51-55 parts of curry powder, 13-15 parts of curry flavor sauce, 10-12 parts of dried small shrimps and 18-20 parts of mixed spice.
Namely mixing according to the mass ratio. In the present invention, the sources and kinds of garlic, onion, pickled peppers, beef tallow, indian paprika, curry powder, curry-flavored sauce, and dried small shrimps are not limited, and they are commercially available as well known to those skilled in the art.
The mixed spice powder is preferably prepared from the following raw materials: 0.5-0.7 part by mass of clove powder, 1.2-1.5 parts by mass of fennel powder, 1.2-1.5 parts by mass of star anise powder, 2.3-2.5 parts by mass of ginger powder, 4.8-5 parts by mass of cinnamon powder, 5-5.6 parts by mass of cumin powder and 1-1.2 parts by mass of citronella powder.
The sources of clove powder, fennel powder, star anise powder, ginger powder, cinnamon powder, cumin powder and citronella powder are not limited, and the clove powder, fennel powder, star anise powder, ginger powder, cinnamon powder, cumin powder and citronella powder are commercially available and well known to those skilled in the art.
Compared with the traditional simple frying process, the garlic foam, the ginger foam and the chili foam with larger water content are firstly fried to ensure that the water in the materials is fully volatilized, and then the Indian chili, the mixed spice powder, the curry flavor sauce and the dried small shrimps with lower water content are added to obtain the fried product with lower water content. According to the principle of similar compatibility of oil and water, when the moisture content of the material is lower, the aroma components in the material can be more fully dissolved in the grease.
And preserving the temperature of the stir-fried product, and extracting at low temperature to obtain an extracted product.
The extractant is the beef tallow in the fried product in the step A); the extraction temperature is preferably 60-70 ℃; more preferably 62-68 ℃; the extraction time is preferably 5-7 h; and may be 5h, 6h, 7h, and a point value between any two values.
The invention adopts the beef tallow as the main flavor raw material of the formula and the extractant, gives full play to the utilization value of the raw materials, has no chemical pollution to the obtained product, adopts the extraction mode of heat preservation extraction at 70 ℃, has simple operation and less equipment investment, is easy to realize large-scale industrial production,
and (4) preserving the heat of the stir-fried product obtained in the previous step in a heat preservation warehouse, and performing low-temperature extraction to obtain an extracted product. The fried product with low moisture content is obtained by frying, and according to the principle of similar compatibility of oil and water, when the moisture content of the material is low, the aroma components in the material can be more fully dissolved in the oil and fat, so that the aroma is better and stronger.
Mixing the extraction product with modified starch and maltodextrin, emulsifying, homogenizing, and embedding in microcapsule to obtain the embedded product.
Adding the heat-preserved extraction product into a homogenizer, adding modified starch and maltodextrin, emulsifying and homogenizing; the specific type and specification of the homogenizer are not limited in the present invention, and those skilled in the art will be familiar with the homogenizer. The emulsification homogenization is preferably as follows: 400-500 r/min, 8-10 min; more preferably: 410-490 r/min, 8-10 min.
The modified starch and the maltodextrin preferably comprise the following components in parts by mass:
12-16 parts of modified starch and 12-16 parts of maltodextrin;
more preferably, the modified starch can be 12, 13, 14, 15 and 16 parts, and the maltodextrin can be 12, 13, 14, 15 and 16 parts; and any point value between two values.
The invention finds that the synergistic effect of the modified starch and the maltodextrin on the coating of the fried product is better. So that the fragrance is better and durable.
The sources of the modified starch and maltodextrin are not limited in the present invention and are commercially available as is well known to those skilled in the art.
The modified starch and the maltodextrin are difficult to absorb water, expand and crack under the liquid state/semi-solid state condition, the embedding effect is more stable, and the quality guarantee time is long.
Mixing the embedded product with edible salt, white granulated sugar, beef powder and yeast extract, stirring, and taking out of the pot.
Adding the embedded product into edible salt, white granulated sugar, beef powder and yeast extract, stirring uniformly, carrying out basic seasoning, and taking out of the pot. The present invention is not limited to the particular manner and operation of stirring, base seasoning, and removing from the kettle, as is well known to those skilled in the art.
According to the invention, the preferable parts by mass of the edible salt, the white granulated sugar, the beef powder and the yeast extract are as follows:
70-75 parts of edible salt, 30-35 parts of white granulated sugar, 9-12 parts of beef powder and 6-8 parts of yeast extract; more preferably, the edible salt may be 70, 71, 72, 73, 74, 75, and any point between the two values. The white granulated sugar can be 30, 31, 32, 33, 34, 35, and any point value between the two values. The beef powder may be 9, 10, 11, 12, and any point value between the two values.
And (5) taking out of the pot, packaging, and quickly cooling at low temperature to obtain the curry beef tallow hotpot seasoning.
And (5) sealing and packaging the materials discharged from the pot according to the required specification.
The cooling temperature of the low-temperature quick cooling is preferably-1 to-9 ℃; the cooling time is preferably 20-40 min; more preferably 20 to 30 min.
The preferable concrete is as follows: and (3) putting the filled hot pot seasoning into a freezing conveying chain, wherein the inlet temperature of a cold chain is-1 ℃ (10-15 minutes), the middle temperature of the cold chain is-9 ℃ (10-15 minutes), the outlet temperature of the cold chain is-1 ℃ (10-15 minutes), and the cold chain is cooled and formed within 20-40 minutes to obtain the curry beef tallow hot pot seasoning.
The invention provides a preparation method of a curry beef tallow hotpot condiment, which comprises the following steps: A) mixing garlic granules, onion granules, pickled chilli powder and beef tallow, frying, mixing with Indian chilli powder, stir-frying, mixing with mixed spice powder, curry flavor sauce and dried small shrimps, and stir-frying to obtain a fried product; B) preserving the temperature of the stir-fried product, and extracting at low temperature to obtain an extracted product; C) mixing the extraction product with modified starch and maltodextrin, emulsifying, homogenizing and embedding in a microcapsule to obtain an embedded product; D) and mixing the embedded product with edible salt, white granulated sugar, beef powder and yeast extract, stirring, taking out of the pot, packaging, and quickly cooling at low temperature to obtain the curry beef tallow hotpot seasoning. The invention adopts different processing conditions aiming at different ingredients, can completely blend the fragrance of various seasonings into the grease, and retains the bioactive substances of various seasonings to the maximum extent, so that the taste and the fragrance layering of the compound seasoning are richer. Meanwhile, the beef tallow is used as a main flavor raw material of the formula and an extracting agent, the utilization value of the raw materials is fully exerted, the obtained product has no chemical pollution, the food raw material modified starch and maltodextrin are used for embedding and then are quickly cooled and formed into a solid state, compared with a liquid state or a semi-solid state, the embedding effect is more stable, the quality guarantee time is long, and the problems that the raw material utilization rate is low, the loss of aroma components is large, and the flavor is unstable and easy to change in the instant-boiling process in the traditional hot pot seasoning frying process are solved. Lays a foundation for the standardized preparation of the similar hotpot condiment.
The invention provides a curry beef tallow hotpot condiment, which is prepared by the preparation method in any one of the technical schemes.
The invention provides the curry beef tallow hotpot seasoning with optimized formula, reasonable process design and stable flavor, improves the utilization rate of raw materials, reduces the cost, overcomes the defects of single taste and unstable flavor in the past, and lays a foundation for further improvement and standardized preparation of similar hotpot seasoning.
The invention adopts different processing conditions aiming at different ingredients, can completely blend the fragrance of various seasonings into the grease, and retains the bioactive substances of various seasonings to the maximum extent, so that the taste and the fragrance layering of the compound seasoning are richer.
According to the invention, after various raw materials are extracted by grease, aromatic oily substances are coated in the grease, and economical corn starch and maltodextrin are used for stirring, so that the volatile fragrance can be firmly locked in the grease, and the soup flavor is more durable and rich and can not be boiled for a long time in the later boiling and instant-boiling process.
In order to further illustrate the present invention, the following examples are given to describe in detail a curry beef tallow chafing dish seasoning and a method for preparing the same.
Example 1
Implementation method for preparing curry beef tallow hotpot condiment by combining low-temperature grease extraction technology and microcapsule embedding technology
(1) Preparing spice powder: 0.6kg of clove powder, 1.35kg of fennel powder, 1.35kg of star anise powder, 2.4kg of galangal powder, 4.9kg of cinnamon powder, 5.3kg of cumin powder and 1.1kg of citronella powder.
(2) Frying: respectively adding 22.5kg of garlic granules with the particle diameter of 3mm, 62.5kg of onion granules and 57.5kg of pickled chilli powder into 410kg of beef tallow, frying at a low temperature of 95 ℃ for 2.5h until the pickled chilli powder is oiled and blackened, adding 8kg of Indian chilli powder, stir-frying for 3min, adding 19kg of mixed spice powder, 52.5kg of curry powder, 13kg of curry flavor sauce and 11kg of dried small shrimps, and stir-frying for 3min to obtain a stir-fried product;
(3) low-temperature grease extraction: preserving the temperature of the fried product obtained in the step (2) at 70 ℃ for 5 hours in a heat preservation warehouse;
(4) microcapsule embedding: adding 14kg of modified starch and 14kg of maltodextrin to the extraction product subjected to heat preservation in the step (3), emulsifying and homogenizing at 450r/min for 10 min;
(5) stirring and seasoning: adding 72kg of edible salt, 32kg of white granulated sugar, 11kg of beef powder and 7kg of yeast extract, uniformly stirring, carrying out basic seasoning, and taking out of the pot;
(6) packaging: the materials taken out of the pot are sealed and packaged according to the required specification, and the packaging material is PET/PE;
(7) low-temperature quick cooling: and (3) putting the filled hot pot seasoning into a freezing conveying chain, wherein the inlet temperature of the cold chain is-1 ℃ (10 minutes), the middle section temperature of the cold chain is-9 ℃ (10 minutes), the outlet temperature of the cold chain is-1 ℃ (10 minutes), and the cold chain is cooled and formed within 30 minutes to obtain the curry beef tallow hot pot seasoning.
Example 2
Implementation method for preparing curry beef tallow hotpot condiment by combining low-temperature grease extraction technology and microcapsule embedding technology
(1) Preparing spice powder: 0.5kg of clove powder, 0.2kg of fennel powder, 1.2kg of star anise powder, 2.3kg of galangal powder, 4.8kg of cinnamon powder, 5kg of cumin powder and 1kg of citronella powder.
(2) Frying: respectively adding 20kg of garlic granules with the particle diameter of 3mm, 60kg of onion granules and 55kg of pepper foam into 400kg of beef tallow, frying at the low temperature of 100 ℃ for 2h, adding 6kg of Indian chilli powder after frying till the pepper foam is soaked in oil and blackened, stir-frying for 3min, adding 18kg of mixed spice powder, 50kg of curry powder, 12kg of curry flavor sauce and 10kg of shrimp shell, and stir-frying for 3min to obtain a curry beef tallow hot pot half-finished product;
(3) low-temperature grease extraction: preserving the temperature of the fried product obtained in the step (2) at 65 ℃ for 6 hours;
(4) microcapsule embedding: adding 12kg of modified starch and 12kg of maltodextrin to the extraction product after heat preservation in the step (3), emulsifying and homogenizing at 400r/min for 10 min;
(5) stirring and seasoning: adding 70kg of edible salt, 30kg of white granulated sugar, 10kg of beef powder and 6kg of yeast extract, uniformly stirring, carrying out basic seasoning, and taking out of the pot;
(6) packaging: the materials taken out of the pot are sealed and packaged according to the required specification, and the packaging material is PET/PE;
(7) low-temperature quick cooling: and (3) putting the filled hot pot seasoning into a freezing conveying chain, wherein the inlet temperature of the cold chain is-1 ℃ (10 minutes), the middle section temperature of the cold chain is-9 ℃ (10 minutes), the outlet temperature of the cold chain is-1 ℃ (10 minutes), and the cold chain is cooled and formed within 30 minutes to obtain the curry beef tallow hot pot seasoning.
Example 3
Implementation method for preparing curry beef tallow hotpot condiment by combining low-temperature grease extraction technology and microcapsule embedding technology
(1) Preparing spice powder: 0.7kg of clove powder, 1.5kg of fennel powder, 1.5kg of star anise powder, 2.5kg of galangal powder, 5.0kg of cinnamon powder, 5.6kg of cumin powder and 1.2kg of citronella powder.
(2) Frying: respectively adding 25kg of garlic granules with the particle diameter of 3mm, 65kg of onion granules and 60kg of pepper foam into 420kg of beef tallow, frying at the low temperature of 90 ℃ for 3h, adding 9kg of Indian chilli powder after frying till the pepper foam is soaked in oil and blackened, stir-frying for 3min, adding 20kg of mixed spice powder, 55kg of curry powder, 15kg of curry flavor sauce and 12kg of dried small shrimps, and stir-frying for 3min to obtain a stir-fried product;
(3) low-temperature grease extraction: preserving the temperature of the fried product obtained in the step (2) at 60 ℃ for 7 hours;
(4) microcapsule embedding: adding 16kg of modified starch and 16kg of maltodextrin into the extraction product subjected to heat preservation in the step (3), emulsifying and homogenizing at 500r/min for 10 min;
(5) stirring and seasoning: adding 75kg of edible salt, 35kg of white granulated sugar, 13kg of beef powder and 8kg of yeast extract, uniformly stirring, carrying out basic seasoning, and taking out of the pot;
(6) packaging: the materials taken out of the pot are sealed and packaged according to the required specification, and the packaging material is PET/PE;
(7) low-temperature quick cooling: and (3) putting the filled hot pot seasoning into a freezing conveying chain, wherein the inlet temperature of the cold chain is-1 ℃ (10 minutes), the middle section temperature of the cold chain is-9 ℃ (10 minutes), the outlet temperature of the cold chain is-1 ℃ (10 minutes), and the cold chain is cooled and formed within 30 minutes to obtain the curry beef tallow hot pot seasoning.
Comparative example 1
Traditional method for preparing compound seasoning (Low temperature oil extraction process is cancelled)
(2) Preparing spice powder: 0.6kg of clove powder, 1.35kg of fennel powder, 1.35kg of star anise powder, 2.4kg of galangal powder, 4.9kg of cinnamon powder, 5.3kg of cumin powder and 1.1kg of citronella powder.
(2) Frying: respectively adding 22.5kg of garlic granules with the particle diameter of 3mm, 62.5kg of onion granules and 57.5kg of pickled chilli powder into 410kg of beef tallow, frying at a low temperature of 95 ℃ for 2.5h until the pickled chilli powder is oiled and blackened, adding 8kg of Indian chilli powder, stir-frying for 3min, adding 19kg of mixed spice powder, 52.5kg of curry powder, 13kg of curry flavor sauce and 11kg of dried small shrimps, and stir-frying for 3min to obtain a stir-fried product;
(3) microcapsule embedding: adding 14kg of modified starch and 14kg of maltodextrin to the extraction product subjected to heat preservation in the step (3), emulsifying and homogenizing at 450r/min for 10 min;
(4) stirring and seasoning: adding 72kg of edible salt, 32kg of white granulated sugar, 11kg of beef powder and 7kg of yeast extract, uniformly stirring, carrying out basic seasoning, and taking out of the pot;
(5) packaging: the materials taken out of the pot are sealed and packaged according to the required specification, and the packaging material is PET/PE;
(6) low-temperature quick cooling: and (3) putting the filled hot pot seasoning into a freezing conveying chain, wherein the inlet temperature of the cold chain is-1 ℃ (10 minutes), the middle section temperature of the cold chain is-9 ℃ (10 minutes), the outlet temperature of the cold chain is-1 ℃ (10 minutes), and the cold chain is cooled and formed within 30 minutes to obtain the curry beef tallow hot pot seasoning.
Comparative example 2
The modified starch was removed from the process as in example 1, and the remaining process recipe was the same as in example 1.
Implementation method for preparing curry beef tallow hotpot condiment by combining low-temperature grease extraction technology and microcapsule embedding technology
(1) Preparing spice powder: 0.6kg of clove powder, 1.35kg of fennel powder, 1.35kg of star anise powder, 2.4kg of galangal powder, 4.9kg of cinnamon powder, 5.3kg of cumin powder and 1.1kg of citronella powder.
(2) Frying: respectively adding 22.5kg of garlic granules with the particle diameter of 3mm, 62.5kg of onion granules and 57.5kg of pickled chilli powder into 410kg of beef tallow, frying at a low temperature of 95 ℃ for 2.5h until the pickled chilli powder is oiled and blackened, adding 8kg of Indian chilli powder, stir-frying for 3min, adding 19kg of mixed spice powder, 52.5kg of curry powder, 13kg of curry flavor sauce and 11kg of dried small shrimps, and stir-frying for 3min to obtain a stir-fried product;
(3) low-temperature grease extraction: keeping the temperature of the stir-fried product obtained in the step (2) at 70 ℃ for 5 hours;
(4) stirring and seasoning: adding 72kg of edible salt, 32kg of white granulated sugar, 11kg of beef powder and 7kg of yeast extract, uniformly stirring, awakening basic seasoning, and taking out of the pot;
(5) packaging: the materials taken out of the pot are sealed and packaged according to the required specification, and the packaging material is PET/PE;
(6) low-temperature quick cooling: and (3) putting the filled hot pot seasoning into a freezing conveying chain, wherein the inlet temperature of the cold chain is-1 ℃ (10 minutes), the middle section temperature of the cold chain is-9 ℃ (10 minutes), the outlet temperature of the cold chain is-1 ℃ (10 minutes), and the cold chain is cooled and formed within 30 minutes to obtain the curry beef tallow hot pot seasoning.
Comparative example 3
Compared with the example 1, the corn starch and the maltodextrin are not used, and the rest operation formula is the same as the example 1.
Implementation method for preparing curry beef tallow hotpot condiment by combining low-temperature grease extraction technology and microcapsule embedding technology
(1) Preparing spice powder: 0.6kg of clove powder, 1.35kg of fennel powder, 1.35kg of star anise powder, 2.4kg of galangal powder, 4.9kg of cinnamon powder, 5.3kg of cumin powder and 1.1kg of citronella powder.
(2) Frying: respectively adding 22.5kg of garlic granules with the particle diameter of 3mm, 62.5kg of onion granules and 57.5kg of pickled chilli powder into 410kg of beef tallow, frying at a low temperature of 95 ℃ for 2.5h until the pickled chilli powder is oiled and blackened, adding 8kg of Indian chilli powder, stir-frying for 3min, adding 19kg of mixed spice powder, 52.5kg of curry powder, 13kg of curry flavor sauce and 11kg of dried small shrimps, and stir-frying for 3min to obtain a stir-fried product;
(3) low-temperature grease extraction: keeping the temperature of the stir-fried product obtained in the step (2) at 70 ℃ for 5 hours;
(4) microcapsule embedding: adding 14kg of modified starch into the extraction product subjected to heat preservation in the step (3), emulsifying and homogenizing for 10min at 450 r/min;
(5) stirring and seasoning: adding 72kg of edible salt, 32kg of white granulated sugar, 11kg of beef powder and 7kg of yeast extract, uniformly stirring, awakening basic seasoning, and taking out of the pot;
(6) packaging: the materials taken out of the pot are sealed and packaged according to the required specification, and the packaging material is PET/PE;
(7) low-temperature quick cooling: and (3) putting the filled hot pot seasoning into a freezing conveying chain, wherein the inlet temperature of the cold chain is-1 ℃ (10 minutes), the middle section temperature of the cold chain is-9 ℃ (10 minutes), the outlet temperature of the cold chain is-1 ℃ (10 minutes), and the cold chain is cooled and formed within 30 minutes to obtain the curry beef tallow hot pot seasoning.
Example 4
The curry beef tallow hotpot seasoning prepared in example 1 and comparative example 1 was subjected to the aroma substance test, and the characteristic aroma substance content is shown in table 1.
From the results in table 1, it is clear that the contents of main aroma components in the curry beef tallow hotpot seasoning prepared in example 1 are all significantly higher than those in comparative example 2. Comparative example 2 comparative example 1 used a conventional processing procedure (eliminating the low temperature grease extraction process) as compared to example 1. Therefore, the raw materials are treated by adopting a low-temperature oil extraction technology, so that the fragrance of the seasoning can be more completely integrated into the oil, the bioactive substances of various seasonings are retained to the maximum efficiency, the taste and fragrance layering of the compound seasoning are richer, and aromatic oily substances can be coated in the oil.
Example 5
The curry beef tallow hotpot seasoning prepared in example 1, comparative example 2 and comparative example 3 was boiled for 20 minutes and subjected to aroma substance test, and the characteristic aroma substance content was as shown in table 2.
From the results in table 2, it can be seen that the contents of main aroma components in hydrocarbons, alcohols, ethers, ketones, esters, and pyrazines of the curry beef tallow hotpot seasoning prepared in example 1 were significantly higher than those of comparative examples 2 and 3 after cooking for 20 minutes. Comparative example 2 compared to example 1, maltodextrin was omitted, and comparative example 3 compared to example 1, corn starch, maltodextrin were omitted. Therefore, the volatile aroma can be firmly locked in the grease by stirring with the modified starch and the maltodextrin, and the aroma components can be kept for a longer time in the later cooking process.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A preparation method of a curry beef tallow hotpot condiment is characterized by comprising the following steps:
A) mixing garlic, onion, pickled pepper and beef tallow, frying, mixing with Indian chili powder, stir-frying, mixing with mixed spice powder, curry flavor sauce and dried small shrimps, and stir-frying to obtain a fried product;
B) preserving the temperature of the stir-fried product, and extracting at low temperature to obtain an extracted product;
C) mixing the extraction product with modified starch and maltodextrin, emulsifying, homogenizing and embedding in a microcapsule to obtain an embedded product;
D) and mixing the embedded product with edible salt, white granulated sugar, beef powder and yeast extract, stirring, taking out of the pot, packaging, and quickly cooling at low temperature to obtain the curry beef tallow hotpot seasoning.
2. The preparation method according to claim 1, wherein the step a) is specifically:
mixing garlic, onion, pickled pepper and beef tallow, frying for 2-3 h, mixing with Indian chilli powder, stir-frying for 3-4 min, mixing with spice powder, curry flavor sauce and dried small shrimps, and stir-frying for 3-4 min to obtain a fried product; the frying temperature is 90-100 ℃.
3. The preparation method according to claim 1, wherein the garlic, the onion, the pickled chili, the beef tallow, the Indian chili powder, the mixed spice powder, the curry flavor paste and the dried small shrimps in the step A) are prepared by the following steps in parts by mass:
400-420 parts of beef tallow, 20-25 parts of garlic, 60-65 parts of onion, 55-60 parts of pickled pepper, 6-9 parts of Indian chili powder, 50-55 parts of curry powder, 12-15 parts of curry flavor sauce, 10-12 parts of dried small shrimps and 18-20 parts of mixed spice.
4. The method of claim 1, wherein the mixed spice powder is prepared from the following raw materials: 0.5-0.7 part by mass of clove powder, 1.2-1.5 parts by mass of fennel powder, 1.2-1.5 parts by mass of star anise powder, 2.3-2.5 parts by mass of ginger powder, 4.8-5 parts by mass of cinnamon powder, 5-5.6 parts by mass of cumin powder and 1-1.2 parts by mass of citronella powder.
5. The preparation method according to claim 1, wherein the modified starch and the maltodextrin in the step B) comprise the following components in parts by mass:
12-16 parts of modified starch and 12-16 parts of maltodextrin.
6. The preparation method according to claim 1, wherein the edible salt, the white granulated sugar, the beef powder and the yeast extract in the step D) are specifically as follows in parts by mass:
70-75 parts of edible salt, 30-35 parts of white granulated sugar, 9-12 parts of beef powder and 6-8 parts of yeast extract.
7. The process according to claim 1, wherein the extractant in step B) is beef tallow in the parched product in step A); the extraction temperature is 60-70 ℃; the extraction time is 5-7 h.
8. The preparation method according to claim 1, wherein the emulsifying homogenization of step C) is specifically: 400-500 r/min, 8-10 min.
9. The preparation method according to claim 1, wherein the cooling temperature of the low-temperature quick cooling is-1 to-9 ℃; the cooling time is 20-40 min.
10. A curry beef tallow hotpot seasoning, characterized by being prepared by the preparation method of any one of claims 1-9.
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