CN111713679A - Preparation method of convenient household self-frying type hotpot condiment - Google Patents

Abstract

The invention discloses a preparation method of a portable household self-frying hotpot condiment, which comprises the steps of crushing chilli powder to a granularity larger than 10 meshes, and screening 2/3 chilli seeds; decocting fructus Viticis negundo dried Capsici with boiling water for 5min, filtering, and cutting into bean paste; cutting two chaste tree twigs and red pickled peppers into bean paste; weighing new generation of chili powder, two-vitex glutinous rice cake chili, spice powder and groundsel powder, mixing, adding water, broad bean paste, fermented bean curd and sweet flour paste, homogenizing, conveying to a filling machine, and filling and packaging to obtain a sauce bag; mixing the rapeseed oil and the beef tallow, and adding 5% times of vitamin E to obtain the oil bag. The portable household self-frying hotpot condiment prepared by the method has the advantages of sauce bags and oil bags, distinct characteristics, quick dissolution, complete seasoning ingredients, convenience in use and multiple functions. Changes the current situation that the traditional hotpot condiment is mostly solid or semi-solid and simultaneously contains a large amount of seasoning material residues. Ordinary people can also make chafing dish or chafing dish in the level of the kitchen of a restaurant, and the defect of convenient household self-frying chafing dish compound seasoning is overcome.

Description

Preparation method of convenient household self-frying type hotpot condiment

Technical Field

The invention relates to the technical field of hotpot seasonings, in particular to a preparation method of a convenient household self-frying hotpot seasoning and the convenient household self-frying hotpot seasoning prepared by the preparation method.

Background

Further liberates urban and rural residents from complicated cooking work, and the convenience of food is a great trend of the development of the food industry in the 21 st century. The development of instant food has become an important measure for optimizing the industrial structure and the product structure of the Chinese food industry and improving the consumption level of resident food. According to statistics, the total yield of the food industry in 2014 is 10.8 trillion yuan, the speed is increased by 7.8%, wherein the income of the main business of the convenience food manufacturing industry reaches 3463.87 trillion yuan, and the food industry becomes an important plate. The instant food has a powerful industrial group which takes instant noodles and quick-frozen foods as main bodies, is continuously increased and has strong national characteristics immediately after the salty-flavor seasoning, and is formed in China from scratch. The main reasons for the development of instant seasonings are that in addition to being cheap and convenient, hygiene, nutrition and taste are also important factors considered by consumers. At present, the novel convenient seasoning taking regional characteristic dishes and catering modes as main contents in China is extended to convenient food and quick catering by utilizing four major factors of color, fragrance, taste and type of the traditional Chinese cate, so that the market of the convenient seasoning enters a new development stage.

Sichuan chafing dish is famous for numbness, spiciness, freshness and fragrance, is originated from folk, sublimates in temple hall, is wide in coverage of consumption groups, has large consumption times per man and is popular with other dishes and catering modes, namely Wang Fu stroke, Da Yan Qing, Wen Han Ke, Shang Jia nong worker, Hongmen Lu woman and Huang Fa, 39659. As a kind of food, the chafing dish has become a representative food of Sichuan and Chongqing, is deeply popular with the masses and has great market prospect. However, compared with Chongqing chafing dish, Sichuan chafing dish has the characteristics of less oil, less heavy taste, less spicy taste and less delirious taste, and the difference of less oil, less salt and less spicy taste is helpful for expanding the eating modes of the convenient household self-frying chafing dish, and the application of the convenient household self-frying chafing dish bottom material is expanded to various using modes such as seasoning, rinsing, scalding, stewing and the like.

At present, about 300 patents are reported in China by using ' hotpot condiment ' and ' hotpot condiment ' (product) ' as main names, but most of the using modes of the hotpot condiment require ' secondary cooking ', namely soup stock and grease are added, the hotpot condiment needs to be further cooked and boiled under certain conditions, and then other dishes can be added for being boiled and can be eaten after being boiled. Meanwhile, there is a patent report that the compound chafing dish seasoning composed of chafing dish bottom material, soup base and pot material should be added with the 3 seasonings according to the sequence marked on the seasoning bag when in use, which puts requirements on the time and duration of adding the 3 seasonings for consumers. The special quality and the using mode of the products limit the market consumption of the chafing dish condiment, and also increase the difficulty for finally obtaining convenient household self-frying chafing dish products with good color, smell, taste and shape, thereby creating conditions for the application of the invention.

Disclosure of Invention

The invention aims to overcome the defects in the prior art and provides a convenient household self-frying hotpot condiment and a preparation method thereof. The invention is realized by the following means:

a preparation method of a portable household self-frying hotpot condiment comprises the following steps:

(1) preparing a new generation of chilli powder: parching the new generation dried Capsici fructus with slow fire until Capsici fructus is shriveled, pulverizing, and sieving 2/3 semen Capsici;

(2) preparing two-vitex glutinous rice cake chili: boiling the two-strip dried chili with boiled water, filtering water, and chopping for later use;

(3) and (3) preparing the second vitex negundo red pickled peppers: chopping the second vitex negundo and red pickled peppers for later use;

(4) spice powder: pulverizing the spices for later use;

(5) groundsel powder: crushing the groundsel for later use;

(6) mixing the above materials, adding water, bean paste, fermented bean curd, and sweet fermented flour paste, homogenizing, transferring to a filling machine, and packaging to obtain sauce bag;

(7) mixing the rapeseed oil and the beef tallow, and adding 5% times of vitamin E to obtain the oil bag.

Further, the chili powder crushed in the step (1) is prepared to have the granularity of more than 10 meshes.

Further, the cooking time of the dried second wattle-leaf pepper in the step (2) is 5 min.

Further, the beef tallow in the step (7) is not higher than 70 wt% at 10 ℃, and is not higher than 10 wt% at 35 ℃.

The invention also discloses a convenient household self-frying hotpot condiment prepared by any one of the preparation methods.

The invention also discloses a frying method of the convenient household self-fried hotpot condiment, which comprises the following steps:

the oil bag is preheated and melted firstly, then poured into the sauce bag, fried by small fire and boiled by adding water.

Further, the water adding amount is 2 times of the material.

Further, the stir-frying time is 5-10 min.

The invention has the beneficial effects that:

1. the convenient household self-frying hotpot condiment prepared by the method has the advantages of sauce bags and oil bags, distinct characteristics, quick dissolution, complete seasoning ingredients, convenience in use and multiple functions. The situation that most of traditional hotpot condiment is solid or semi-solid and contains a large amount of seasoning raw material residues is changed, and when the hotpot condiment is used for hot-boiling, only the compound oil bag, the sauce bag and the boiling water need to be added once, and other fresh food materials are added for boiling and hot-boiling. The compound seasoning can be used for making chafing dish or chafing dish dishes of the level of the kitchen of a restaurant by ordinary people, and overcomes the defect of convenient household self-frying chafing dish compound seasoning.

2. Because the operator requires the place to be used for the eater as much as possible and the processing cooking area is as small as possible, the invention meets the requirements of the current catering enterprise on the processing process of 'outsourcing, standardization and simplification' as much as possible and is suitable for fast-paced catering consumption.

Detailed Description

Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

Example 1

Preparation method of portable household self-frying hotpot condiment

(1) Preparing a new generation of chilli powder: parching new generation dried Capsici fructus with slow fire until Capsici fructus is shriveled, pulverizing to particle size greater than 10 mesh, and sieving 2/3 pepper seeds;

(2) preparing two-vitex glutinous rice cake chili: decocting fructus Viticis negundo with boiling water for 5min, filtering, and chopping;

(3) and (3) preparing the second vitex negundo red pickled peppers: chopping the second vitex negundo and red pickled peppers for later use;

(4) spice powder: pulverizing the spices for later use;

(5) groundsel powder: crushing the groundsel for later use;

(6) mixing the above materials, adding water, bean paste, fermented bean curd, and sweet fermented flour paste, homogenizing, transferring to a filling machine, and packaging to obtain sauce bag;

(7) mixing rapeseed oil and beef tallow, wherein the beef tallow accounts for 65 wt% at 10 ℃ and 8 wt% at 35 ℃, and adding 5% of vitamin E to obtain the oil bag.

Preheating and melting the oil bag, pouring into a sauce bag, adding 2 times of water, frying with slow fire for 8min, and adding water for boiling.

Example 2

Preparation method of portable household self-frying hotpot condiment

(1) Preparing a new generation of chilli powder: parching new generation dried Capsici fructus with slow fire until Capsici fructus is shriveled, pulverizing to particle size greater than 10 mesh, and sieving 2/3 pepper seeds;

(2) preparing two-vitex glutinous rice cake chili: decocting fructus Viticis negundo with boiling water for 5min, filtering, and chopping;

(3) and (3) preparing the second vitex negundo red pickled peppers: chopping the second vitex negundo and red pickled peppers for later use;

(4) spice powder: pulverizing the spices for later use;

(5) groundsel powder: crushing the groundsel for later use;

(6) mixing the above materials, adding water, bean paste, fermented bean curd, and sweet fermented flour paste, homogenizing, transferring to a filling machine, and packaging to obtain sauce bag;

(7) mixing rapeseed oil and beef tallow, wherein the beef tallow accounts for 50 wt% at 10 ℃ and 5 wt% at 35 ℃, and adding 5% of vitamin E to obtain the oil bag.

Preheating and melting the oil bag, pouring into a sauce bag, adding 2 times of water, frying with slow fire for 6min, and adding water for boiling.

Example 3

Preparation method of portable household self-frying hotpot condiment

(1) Preparing a new generation of chilli powder: parching new generation dried Capsici fructus with slow fire until Capsici fructus is shriveled, pulverizing to particle size greater than 10 mesh, and sieving 2/3 pepper seeds;

(2) preparing two-vitex glutinous rice cake chili: decocting fructus Viticis negundo with boiling water for 5min, filtering, and chopping;

(3) and (3) preparing the second vitex negundo red pickled peppers: chopping the second vitex negundo and red pickled peppers for later use;

(4) spice powder: pulverizing the spices for later use;

(5) groundsel powder: crushing the groundsel for later use;

(6) mixing the above materials, adding water, bean paste, fermented bean curd, and sweet fermented flour paste, homogenizing, transferring to a filling machine, and packaging to obtain sauce bag;

(7) mixing rapeseed oil and beef tallow, wherein the beef tallow accounts for 40 wt% at 10 ℃ and 0 wt% at 35 ℃, and adding 5% of vitamin E to obtain the oil bag.

Preheating and melting the oil bag, pouring into a sauce bag, adding 2 times of water, frying with slow fire for 5min, and adding water for boiling.

Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.

Claims (8)

1. A preparation method of a portable household self-frying hotpot condiment comprises the following steps:

(1) preparing a new generation of chilli powder: parching the new generation dried Capsici fructus with slow fire until Capsici fructus is shriveled, pulverizing, and sieving 2/3 semen Capsici;

(2) preparing two-vitex glutinous rice cake chili: boiling the two-strip dried chili with boiled water, filtering water, and chopping for later use;

(3) and (3) preparing the second vitex negundo red pickled peppers: chopping the second vitex negundo and red pickled peppers for later use;

(4) spice powder: pulverizing the spices for later use;

(5) groundsel powder: crushing the groundsel for later use;

(6) mixing the above materials, adding water, bean paste, fermented bean curd, and sweet fermented flour paste, homogenizing, transferring to a filling machine, and packaging to obtain sauce bag;

(7) mixing the rapeseed oil and the beef tallow, and adding 5% times of vitamin E to obtain the oil bag.

2. The production method according to claim 1, wherein:

and (2) the granularity of the chilli powder crushed in the step (1) is larger than 10 meshes.

3. The production method according to claim 1, wherein:

and (3) boiling the dried second vitex negundo chili for 5 min.

4. The production method according to claim 1, wherein:

the beef tallow in the step (7) is not higher than 70 wt% at 10 ℃, and is not higher than 10 wt% at 35 ℃.

5. A convenient household self-frying hotpot condiment prepared according to any one of the preparation methods of claims 1-4.

6. A method of frying a convenient household self-frying hotpot condiment according to claim 5 comprising:

the oil bag is preheated and melted firstly, then poured into the sauce bag, fried by small fire and boiled by adding water.

7. The sauting method of claim 6, wherein:

the water addition amount is 2 times of the material.

8. The sauting method of claim 6, wherein:

the parching time with slow fire is 5-10 min.