CN111588015A - Three-delicacy hotpot condiment and preparation method thereof - Google Patents
Three-delicacy hotpot condiment and preparation method thereof Download PDFInfo
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- CN111588015A CN111588015A CN201910125698.2A CN201910125698A CN111588015A CN 111588015 A CN111588015 A CN 111588015A CN 201910125698 A CN201910125698 A CN 201910125698A CN 111588015 A CN111588015 A CN 111588015A
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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
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- 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
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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
- 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
Abstract
The invention discloses a three-delicacy hotpot condiment and a preparation method thereof, relating to the technical field of food processing and comprising the following components (by mass percentage) tomato granules: 8-10% of kelp particles: 13-15%, chicken fat oil: 15-17%, dried small shrimps particles: 9-11% of preserved szechuan pickle particles: 7-9% and auxiliary materials: 11-16%, star anise powder: 0.3-0.5, Angel yeast: 0.2-0.4%, white pepper powder: 0.3-0.7%, edible salt: 1-3% and white granulated sugar: 1.2-1.6%, fresh chicken soup powder essence: 0.3-0.7%, hen soup seasoning: 0.3-0.7%, I + G: 0.4-0.6%, monosodium glutamate: 0.6-1.4%, saran chicken essence: 0.6-1.4 percent of shortening, and the balance of shortening. The invention also discloses a preparation method of the three-delicacy hotpot seasoning, which comprises the following steps: a: preparing materials, B: heating and C: mixing and D: and (6) packaging. The invention adopts tomato granules, tuber mustard granules, kelp granules, dried shrimp granules, hen soup seasoning and other raw materials, is not greasy, and accords with popular taste.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a three-delicacy hotpot condiment and a preparation method thereof.
Background
The chafing dish is a traditional Chinese diet mode, originates from the folk, blends the diet essence of people of all families in China, and has been handed over in China for thousands of years. The chafing dish has been popular and popular with people due to the unique characteristics of random form, intense atmosphere, rich raw materials, various tastes and the like. The most famous chafing dish at present belongs to the "Sichuan chafing dish" and "Chongqing chafing dish". It is famous for "tingling, hot and hot", spicy and mellow, and famous for all over the world. However, most modern hot pots are spicy and hot, and are not in line with the taste of consumers who have no habit of eating spicy food. In addition, modern hot pots are prepared by seasoning hot pepper, ginger, garlic, anise, cinnamon and other spicy raw materials, are easy to get inflamed after being eaten, are greasy and unbalanced in nutrition, and do not meet the requirements of modern people on health and nutritional diet. Therefore, it is necessary to invent a three-delicacy hotpot condiment and a preparation method thereof to solve the problems.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a three-delicacy hotpot condiment and a preparation method thereof, and solves the problems of greasiness and unbalanced nutrition of the conventional hotpot condiment.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a three-delicacy hotpot condiment comprises the following components (in percentage by mass): tomato granules: 8-10% of kelp particles: 13-15%, chicken fat oil: 15-17%, dried small shrimps particles: 9-11% of preserved szechuan pickle particles: 7-9% and auxiliary materials: 11-16%, star anise powder: 0.3-0.5, Angel yeast: 0.2-0.4%, white pepper powder: 0.3-0.7%, edible salt: 1-3% and white granulated sugar: 1.2-1.6%, fresh chicken soup powder essence: 0.3-0.7%, hen soup seasoning: 0.3-0.7%, I + G: 0.4-0.6%, monosodium glutamate: 0.6-1.4%, saran chicken essence: 0.6-1.4 percent of shortening, and the balance of shortening.
Optionally, the auxiliary materials comprise the following components (by mass percent): old ginger granule: 5-7%, garlic granules: 5-7% and onion particles: 1 to 2 percent.
Optionally, the shortening is swiftlet shortening, and the main component of the shortening is Australian butter.
Optionally, the composition comprises the following components (in percentage by mass): tomato granules: 8%, kelp particles: 15%, chicken fat oil: 15%, dried small shrimps: 11%, tuber mustard granules: 7% and auxiliary materials: 11%, star anise powder: 0.5, Angel yeast: 0.2%, white pepper powder: 0.7%, edible salt: 1% and white granulated sugar: 1.6 percent, fresh chicken soup powder essence: 0.3 percent of old hen soup seasoning: 0.7%, I + G: 0.4%, monosodium glutamate: 1.4%, xianxuan chicken essence: 0.6 percent, and the balance of shortening.
Optionally, the composition comprises the following components (in percentage by mass): tomato granules: 9% and kelp particles: 14%, chicken fat oil: 16%, dried small shrimps: 10% of preserved szechuan pickle particles: 8% and auxiliary materials: 14%, star anise powder: 0.4, Angel yeast: 0.3%, white pepper powder: 0.5%, edible salt: 2% of white granulated sugar: 1.4 percent, fresh chicken soup powder essence: 0.5 percent of old hen soup seasoning: 0.5%, I + G: 0.5%, monosodium glutamate: 0.9%, xianxuan chicken essence: 0.9 percent of shortening oil and the balance of shortening oil.
Optionally, the composition comprises the following components (in percentage by mass): tomato granules: 10% of kelp particles: 13%, chicken fat oil: 17%, dried small shrimps: 9 percent, tuber mustard granules: 9% and auxiliary materials: 16%, star anise powder: 0.3, Angel yeast: 0.4%, white pepper powder: 0.3%, edible salt: 3% of white granulated sugar: 1.2% of fresh chicken soup powder essence: 0.7 percent of old hen soup seasoning: 0.3%, I + G: 0.6%, monosodium glutamate: 0.6%, saruan chicken essence: 1.4 percent, and the balance of shortening.
A preparation method of a three-delicacy hotpot condiment comprises the following steps:
a: preparing materials: preparing a certain amount of tomatoes, kelp, hot pickled mustard tuber, dried shrimps, onions, old gingers and garlic, cleaning and drying in the air, grinding the tomatoes, the kelp, the hot pickled mustard tuber, the dried shrimps, the onions, the old gingers and the garlic into powder, then weighing corresponding tomato particles, kelp particles, hot pickled mustard tuber particles, dried shrimp particles, onion particles, old gingers and garlic particles according to the mass fraction for later use, and then weighing chicken fat oil, white granulated sugar, star anise powder, Angel yeast, white pepper powder, edible salt, monosodium glutamate, Shaxuan chicken essence, I + G, old hen soup seasoning, fresh chicken soup powder essence, auxiliary materials and shortening oil according to the mass fraction for later use;
b: heating: pouring shortening oil and chicken fat oil into a frying pan, and heating to 180-190 ℃ to obtain hot oil;
c: mixing: firstly adding auxiliary materials into a pot, frying for 10-13 minutes at the temperature of 175-, then uniformly stirring the mixture at the temperature of 90-100 ℃ and taking out the mixture to obtain the three-delicacy hotpot seasoning;
d: packaging: the inner package is carried out by adopting automatic quantitative packaging equipment, and the outer package is carried out by adopting automatic packaging equipment.
Optionally, the frying pan in the steps B and C is an HK-JNCG full-automatic energy-saving mute frying pan, and the automatic packaging device in the step E is a WXB-W8 full-automatic bag feeding type packaging machine.
(III) advantageous effects
The invention provides a three-delicacy hotpot condiment and a preparation method thereof, and the hotpot condiment has the following beneficial effects:
(1) the invention adopts tomato granules, preserved szechuan pickle granules, kelp granules, dried shrimp granules, old hen soup seasoning and other raw materials to prepare the three-delicacy hot pot seasoning, the hot pot seasoning has the seafood flavor, the meat flavor and the fragrant vegetable flavor of the traditional three delicacies, the hot pot prepared by the invention is light and delicious, is not greasy and accords with the popular taste, the invention is extremely strict in the use of the raw materials of old ginger, garlic, onion and tomato, and particularly selects the raw materials on the ground such as Sichuan and the like, so that the three-delicacy hot pot seasoning has more local characteristics, is fragrant and natural, and has strong fragrant and fresh taste.
(2) The invention adopts a light spicy and low-oil formula, food raw materials with heavy spicy taste are not used in the formula, the using amount of oil is reduced, and the total oil content in the hotpot condiment is not more than 30%. The characteristics of the traditional hotpot condiment mainly comprising pungent taste, spicy taste, numb taste and greasiness are changed, the hotpot condiment with the characteristics of freshness, fragrance and lightness is formed, and the requirements of non-spicy habit and high-fat consumers on non-spicy taste and low fat are met.
Drawings
Figure 1 results of market research on seasoning of three delicacies of chafing dish seasoning
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a three-delicacy hotpot condiment comprises the following components (in percentage by mass):
tomato granules: 8%, kelp particles: 15%, chicken fat oil: 15%, dried small shrimps: 11%, tuber mustard granules: 7% and old ginger granules: 5%, garlic granules: 7% and onion particles: 1% and star anise powder: 0.5, Angel yeast: 0.2%, white pepper powder: 0.7%, edible salt: 1% and white granulated sugar: 1.6 percent, fresh chicken soup powder essence: 0.3 percent of old hen soup seasoning: 0.7%, I + G: 0.4%, monosodium glutamate: 1.4%, xianxuan chicken essence: 0.6 percent, and the balance of shortening.
Wherein the shortening is swiftlet shortening, and the main component thereof is Australian butter.
A preparation method of a three-delicacy hotpot condiment comprises the following steps:
a: preparing materials: preparing a certain amount of tomatoes, kelp, hot pickled mustard tuber, dried shrimps, onions, old gingers and garlic, cleaning and drying in the air, grinding the tomatoes, the kelp, the hot pickled mustard tuber, the dried shrimps, the onions, the old gingers and the garlic into powder, then weighing corresponding tomato particles, kelp particles, hot pickled mustard tuber particles, dried shrimp particles, onion particles, old gingers and garlic particles according to the mass fraction for later use, and then weighing chicken fat oil, white granulated sugar, star anise powder, Angel yeast, white pepper powder, edible salt, monosodium glutamate, Shaxuan chicken essence, I + G, old hen soup seasoning, fresh chicken soup powder essence, auxiliary materials and shortening oil according to the mass fraction for later use;
b: heating: pouring shortening and chicken fat oil into a frying pan, and heating to 180 ℃ to obtain hot oil, wherein the frying pan is a HK-JNCG full-automatic energy-saving mute frying pan;
c: mixing: firstly, adding auxiliary materials into a pot, frying for 10 minutes at 175 ℃, then adding tomato particles and preserved szechuan pickle particles into the pot, frying for 8 minutes at 105 ℃, then adding kelp particles into the pot, frying for 12 minutes at 105 ℃, then adding dried shrimp particles into the pot, frying for 5 minutes at 100 ℃, then adding spices such as star anise powder and white pepper powder into the pot, frying for 2 minutes at 95 ℃, then adding seasonings such as edible salt, white granulated sugar, monosodium glutamate and sarong chicken essence into the pot, frying for 2 minutes at 95 ℃, then adding small seasonings such as fresh chicken powder spice, old hen soup seasoning and Angel yeast into the pot, frying for 2 minutes at 95 ℃, and then uniformly stirring the mixture at 90 ℃ and taking out to obtain a three-fresh hotpot seasoning;
d: packaging: the automatic packaging device is a full-automatic bag-feeding type packaging machine WXB-W8.
Example 2:
a three-delicacy hotpot condiment comprises the following components (in percentage by mass):
tomato granules: 9% and kelp particles: 14%, chicken fat oil: 16%, dried small shrimps: 10% of preserved szechuan pickle particles: 8% and old ginger granules: 6%, garlic granules: 6% and onion particles: 1.5% and star anise powder: 0.4, Angel yeast: 0.3%, white pepper powder: 0.5%, edible salt: 2% of white granulated sugar: 1.4 percent, fresh chicken soup powder essence: 0.5 percent of old hen soup seasoning: 0.5%, I + G: 0.5%, monosodium glutamate: 0.9%, xianxuan chicken essence: 0.9 percent of shortening oil and the balance of shortening oil.
Wherein the shortening is swiftlet shortening, and the main component thereof is Australian butter.
A preparation method of a three-delicacy hotpot condiment comprises the following steps:
a: preparing materials: preparing a certain amount of tomatoes, kelp, hot pickled mustard tuber, dried shrimps, onions, old gingers and garlic, cleaning and drying in the air, grinding the tomatoes, the kelp, the hot pickled mustard tuber, the dried shrimps, the onions, the old gingers and the garlic into powder, then weighing corresponding tomato particles, kelp particles, hot pickled mustard tuber particles, dried shrimp particles, onion particles, old gingers and garlic particles according to the mass fraction for later use, and then weighing chicken fat oil, white granulated sugar, star anise powder, Angel yeast, white pepper powder, edible salt, monosodium glutamate, Shaxuan chicken essence, I + G, old hen soup seasoning, fresh chicken soup powder essence, auxiliary materials and shortening oil according to the mass fraction for later use;
b: heating: pouring shortening and chicken fat oil into a frying pan, and heating to 185 ℃ to obtain hot oil, wherein the frying pan is a HK-JNCG full-automatic energy-saving mute frying pan;
c: mixing: firstly, adding auxiliary materials into a pot, frying for 12 minutes at the temperature of 180 ℃, then adding tomato particles and preserved szechuan pickle particles into the pot, frying for 9 minutes at the temperature of 110 ℃, then adding kelp particles into the pot, frying for 14 minutes at the temperature of 110 ℃, then adding shrimp particles into the pot, frying for 6 minutes at the temperature of 100 plus 1105 ℃, then adding spices such as star anise powder and white pepper powder into the pot, frying for 3 minutes at the temperature of 100 ℃, then adding seasonings such as edible salt, white granulated sugar, monosodium glutamate, Shaxuan chicken essence and the like into the pot, frying for 2.5 minutes at the temperature of 100 ℃, then adding spices such as fresh chicken soup powder, old hen soup seasoning and Angel yeast into the pot, frying for 2.5 minutes at the temperature of 100 ℃, then uniformly stirring the mixed materials and taking out the mixed materials at the temperature of 95 ℃ to obtain a three-fresh chafing dish;
d: packaging: the automatic packaging device is a full-automatic bag-feeding type packaging machine WXB-W8.
Example 3:
a three-delicacy hotpot condiment comprises the following components (in percentage by mass):
tomato granules: 10% of kelp particles: 13%, chicken fat oil: 17%, dried small shrimps: 9 percent, tuber mustard granules: 9 percent, old ginger granules: 7%, garlic granules: 5% and onion particles: 2%, star anise powder: 0.3, Angel yeast: 0.4%, white pepper powder: 0.3%, edible salt: 3% of white granulated sugar: 1.2% of fresh chicken soup powder essence: 0.7 percent of old hen soup seasoning: 0.3%, I + G: 0.6%, monosodium glutamate: 0.6%, saruan chicken essence: 1.4 percent, and the balance of shortening.
Wherein the shortening is swiftlet shortening, and the main component thereof is Australian butter.
A preparation method of a three-delicacy hotpot condiment comprises the following steps:
a: preparing materials: preparing a certain amount of tomatoes, kelp, hot pickled mustard tuber, dried shrimps, onions, old gingers and garlic, cleaning and drying in the air, grinding the tomatoes, the kelp, the hot pickled mustard tuber, the dried shrimps, the onions, the old gingers and the garlic into powder, then weighing corresponding tomato particles, kelp particles, hot pickled mustard tuber particles, dried shrimp particles, onion particles, old gingers and garlic particles according to the mass fraction for later use, and then weighing chicken fat oil, white granulated sugar, star anise powder, Angel yeast, white pepper powder, edible salt, monosodium glutamate, Shaxuan chicken essence, I + G, old hen soup seasoning, fresh chicken soup powder essence, auxiliary materials and shortening oil according to the mass fraction for later use;
b: heating: pouring shortening and chicken fat oil into a frying pan, and heating to 190 ℃ to obtain hot oil, wherein the frying pan is a HK-JNCG full-automatic energy-saving mute frying pan;
c: mixing: firstly, adding auxiliary materials into a pot, frying for 13 minutes at 185 ℃, then adding tomato particles and preserved szechuan pickle particles into the pot, frying for 10 minutes at 115 ℃, then adding kelp particles into the pot, frying for 16 minutes at 115 ℃, then adding dried shrimp particles into the pot, frying for 8 minutes at 110 ℃, then adding spices such as star anise powder and white pepper powder into the pot, frying for 4 minutes at 105 ℃, then adding seasonings such as edible salt, white granulated sugar, monosodium glutamate and sarong chicken essence into the pot, frying for 3 minutes at 105 ℃, then adding small seasonings such as fresh chicken powder, old hen soup seasoning and Angel yeast into the pot, frying for 3 minutes at 105 ℃, and then uniformly stirring the mixture at 100 ℃ and lifting to obtain a three-fresh hotpot condiment;
d: packaging: the automatic packaging device is a full-automatic bag-feeding type packaging machine WXB-W8.
The three-delicacy hotpot condiment can be prepared by the three groups of examples, wherein the three-delicacy hotpot condiment prepared by the second group of examples has the best effect. The invention adopts tomato granules, preserved szechuan pickle granules, kelp granules, dried shrimp granules, old hen soup seasoning and other raw materials to prepare the three-delicacy hot pot seasoning, the hot pot seasoning has the seafood flavor, the meat flavor and the fragrant vegetable flavor of the traditional three delicacies, the hot pot prepared by the invention is light, delicious and not greasy, and accords with the popular taste, the invention is extremely strict in the use of the raw materials of old ginger, garlic, onion and tomato, and particularly selects the raw materials on the ground such as Sichuan and the like, so that the three-delicacy hot pot seasoning has more local characteristics, is fragrant and natural, and has strong fragrant and fresh taste.
The invention carries out market research and evaluation on the researched three-delicacy hotpot condiment in multiple provinces and cities such as Chongqing, Nanjing, Shanghai, Hangzhou and Changsha. 200 people are randomly asked to cook the three-delicacy hotpot condiment according to the eating method, observe the color and the fragrance, and taste the spicy taste and the integral flavor. And finally, the taste of the masses is evaluated according to four quality indexes of color, aroma, peppery taste, overall flavor and the like, and the investigation and evaluation results are shown in a figure 1.
As can be seen from fig. 1, among 200 people participating in the survey, the overall flavor of the three-delicacy hotpot condiment keeps positive, the liking rate reaches 92.0%, which indicates that the three-delicacy hotpot condiment is put on the market and can be accepted and loved by consumers.
The physicochemical indexes of the developed three-delicacy hotpot condiment such as moisture, edible salt content, acid value, peroxide value and the like are detected, and the physicochemical index range is determined. The detection results are shown in table 2, wherein:
1. moisture content
The moisture content of the three-delicacy hotpot condiment is measured according to the method specified in GB 5009.3.
2. Content of edible salt
The content of the edible salt of the three-delicacy hotpot condiment is detected according to the method specified in GB 5009.44.
3. Acid value
The acid value of the three-delicacy hotpot condiment is detected according to the method specified in GB 5009.229.
4. Peroxide number
The peroxide value of the three-delicacy hotpot condiment is measured according to the method specified in GB 5009.227.
| Item | Index (I) | Sample batches | Scope of results |
| Water content/(g/100 g) | ≤80.0 | 100 | 20.86-43.93 |
| Edible salt (calculated as NaCl)/(g/100 g) | ≤25.0 | 100 | 11.19-23.74 |
| Acid value (in fat)/(KOH) (mg/g) | ≤5.0 | 100 | 0.56-4.02 |
| Peroxide number (in terms of fat)/(g/100 g) | ≤0.25 | 100 | 0.02-0.20 |
TABLE 2 index determination and detection data statistics of three-delicacy hotpot seasoning
It is noted that in the present disclosure, unless otherwise explicitly specified or limited, a first feature "on" or "under" a second feature may be directly contacted with the first and second features, or indirectly contacted with the first and second features through intervening media. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (8)
1. The three-delicacy hotpot condiment is characterized by comprising the following components in percentage by mass: tomato granules: 8-10% of kelp particles: 13-15%, chicken fat oil: 15-17%, dried small shrimps particles: 9-11% of preserved szechuan pickle particles: 7-9% and auxiliary materials: 11-16%, star anise powder: 0.3-0.5, Angel yeast: 0.2-0.4%, white pepper powder: 0.3-0.7%, edible salt: 1-3% and white granulated sugar: 1.2-1.6%, fresh chicken soup powder essence: 0.3-0.7%, hen soup seasoning: 0.3-0.7%, I + G: 0.4-0.6%, monosodium glutamate: 0.6-1.4%, saran chicken essence: 0.6-1.4 percent of shortening, and the balance of shortening.
2. The three-delicacy hotpot condiment according to claim 1, characterized in that: the auxiliary materials comprise the following components (by mass percent): old ginger granule: 5-7%, garlic granules: 5-7% and onion particles: 1 to 2 percent.
3. The three-delicacy hotpot condiment according to claim 1, characterized in that: the shortening is golden swallow shortening, and the main component of the shortening is Australian butter.
4. The three-delicacy hotpot condiment according to claim 1, characterized by comprising the following components (in mass percent): tomato granules: 8%, kelp particles: 15%, chicken fat oil: 15%, dried small shrimps: 11%, tuber mustard granules: 7% and auxiliary materials: 11%, star anise powder: 0.5, Angel yeast: 0.2%, white pepper powder: 0.7%, edible salt: 1% and white granulated sugar: 1.6 percent, fresh chicken soup powder essence: 0.3 percent of old hen soup seasoning: 0.7%, I + G: 0.4%, monosodium glutamate: 1.4%, xianxuan chicken essence: 0.6 percent, and the balance of shortening.
5. The three-delicacy hotpot condiment according to claim 1, characterized by comprising the following components (in mass percent): tomato granules: 9% and kelp particles: 14%, chicken fat oil: 16%, dried small shrimps: 10% of preserved szechuan pickle particles: 8% and auxiliary materials: 14%, star anise powder: 0.4, Angel yeast: 0.3%, white pepper powder: 0.5%, edible salt: 2% of white granulated sugar: 1.4 percent, fresh chicken soup powder essence: 0.5 percent of old hen soup seasoning: 0.5%, I + G: 0.5%, monosodium glutamate: 0.9%, xianxuan chicken essence: 0.9 percent of shortening oil and the balance of shortening oil.
6. The three-delicacy hotpot condiment according to claim 1, characterized by comprising the following components (in mass percent): tomato granules: 10% of kelp particles: 13%, chicken fat oil: 17%, dried small shrimps: 9 percent, tuber mustard granules: 9% and auxiliary materials: 16%, star anise powder: 0.3, Angel yeast: 0.4%, white pepper powder: 0.3%, edible salt: 3% of white granulated sugar: 1.2% of fresh chicken soup powder essence: 0.7 percent of old hen soup seasoning: 0.3%, I + G: 0.6%, monosodium glutamate: 0.6%, saruan chicken essence: 1.4 percent, and the balance of shortening.
7. The preparation method of the three-delicacy hotpot condiment is characterized by comprising the following steps of:
a: preparing materials: preparing a certain amount of tomatoes, kelp, hot pickled mustard tuber, dried shrimps, onions, old gingers and garlic, cleaning and drying in the air, grinding the tomatoes, the kelp, the hot pickled mustard tuber, the dried shrimps, the onions, the old gingers and the garlic into powder, then weighing corresponding tomato particles, kelp particles, hot pickled mustard tuber particles, dried shrimp particles, onion particles, old gingers and garlic particles according to the mass fraction for later use, and then weighing chicken fat oil, white granulated sugar, star anise powder, Angel yeast, white pepper powder, edible salt, monosodium glutamate, Shaxuan chicken essence, I + G, old hen soup seasoning, fresh chicken soup powder essence, auxiliary materials and shortening oil according to the mass fraction for later use;
b: heating: pouring shortening oil and chicken fat oil into a frying pan, and heating to 180-190 ℃ to obtain hot oil;
c: mixing: firstly adding auxiliary materials into a pot, frying for 10-13 minutes at the temperature of 175-, then uniformly stirring the mixture at the temperature of 90-100 ℃ and taking out the mixture to obtain the three-delicacy hotpot seasoning;
d: packaging: the inner package is carried out by adopting automatic quantitative packaging equipment, and the outer package is carried out by adopting automatic packaging equipment.
8. The method for preparing three-delicacy hotpot condiment according to claim 7, characterized in that: the frying pan in the steps B and C is an HK-JNCG full-automatic energy-saving mute frying pan, and the automatic packaging equipment in the step E is a WXB-W8 full-automatic bag feeding type packaging machine.
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Citations (9)
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Application publication date: 20200828 |