CN111772149A - Energy-saving consumption-reducing hotpot condiment processing method - Google Patents
Energy-saving consumption-reducing hotpot condiment processing method Download PDFInfo
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- CN111772149A CN111772149A CN202010302008.9A CN202010302008A CN111772149A CN 111772149 A CN111772149 A CN 111772149A CN 202010302008 A CN202010302008 A CN 202010302008A CN 111772149 A CN111772149 A CN 111772149A
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- 239000006002 Pepper Substances 0.000 claims description 8
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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)
- Seasonings (AREA)
Abstract
The invention discloses an energy-saving consumption-reducing hotpot condiment processing method, which comprises the steps of S1, raw material pretreatment; s2, frying: adding oil into a reaction kettle with a heating interlayer, and heating to 120-150 ℃; adding fresh raw materials in proportion, and parching to golden yellow with aromatic flavor; adding the hot pepper into the fried fragrant oil, covering and sealing, maintaining the temperature at 98-110 ℃, and preserving the heat for 30-180 min; adding a fermentation raw material, and maintaining the temperature at 98-110 ℃; adding the rest spices, maintaining the temperature at 98-110 ℃, preserving the heat for 30-180 min, and cooling to 60-65 ℃ to finish the processing of the hotpot condiment; and S3, packaging. Compared with the traditional method of heating with open fire, the method of the invention has the advantages of easier control of frying temperature, low energy consumption for frying, high efficiency, weight of frying in a single pot of more than 600kg, and realization of mass production of the hotpot seasoning.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for processing energy-saving and consumption-reducing hotpot condiment.
Background
The hotpot condiment in the current market is processed by directly heating and boiling. The specific process comprises the following steps: pretreating various raw materials, such as various fresh raw materials, cutting into segments and cutting into granules, fermented raw materials such as fermented soya beans, bean paste, cooking wine and the like, rehydrated dried hot peppers, dried peppers and other spices and the like; then adding animal and vegetable oil into the fresh raw materials for quick fragrance, and fishing out; then, boiling the rehydrated hot pepper, volatilizing water and boiling out color and fragrance; then adding fermented materials such as fermented soya beans and cooking wine, and preserving heat; finally adding other spices and preserving heat; finally, the mixture is cooled and then is filled and formed or not formed into a finished product.
In the process, a large amount of water is added into the system in the process of rehydration and then volatilizes in the process of decoction. On one hand, the volatile water consumes a large amount of energy, on the other hand, a large amount of heat and fragrance are brought out, waste steam is caused, the environment is polluted, the high temperature and high heat of the operation environment are caused, and the treatment cost is high and is very difficult; meanwhile, because a large amount of water needs to be evaporated, the product quality is stable by considering the uniformity of heating, so that the conventional decocting pot can only fry about 600 kilograms of materials every time to the maximum extent, cannot be expanded continuously, and has low batch yield.
Disclosure of Invention
The invention aims to overcome the problems in the prior art, and provides the energy-saving and consumption-reducing hotpot condiment processing method, compared with the traditional method of heating by open fire, the method provided by the invention has the advantages that the frying temperature is easier to control, the frying energy consumption is low, the efficiency is high, the weight of single-pot frying can exceed 600kg, and the large-scale production of the hotpot condiment can be realized.
The technical scheme adopted by the invention is as follows:
a method for processing energy-saving and consumption-reducing hotpot condiment comprises the following steps
S1, raw material pretreatment:
oil treatment: weighing for later use;
fresh raw material treatment: cleaning herba Alii Fistulosi, rhizoma Zingiberis recens, and Bulbus Allii, cutting into pieces below 1cm square, and weighing;
spice treatment: washing Capsici fructus, fructus Zanthoxyli, fructus Anisi Stellati, and Glycyrrhrizae radix with wind, weighing
Fermentation raw material treatment: weighing bean paste, pickled pepper, pickled vegetable, fermented soya beans and cooking wine for later use;
s2, frying:
adding oil into a reaction kettle with a heating interlayer, and heating to 120-150 ℃;
adding fresh raw materials in proportion, and parching to golden yellow with aromatic flavor;
adding the hot pepper into the fried fragrant oil, covering and sealing, maintaining the temperature at 98-110 ℃, and preserving the heat for 30-180 min;
adding a fermentation raw material, and maintaining the temperature at 98-110 ℃;
adding the rest spices, maintaining the temperature at 98-110 ℃, preserving the heat for 30-180 min, and cooling to 60-65 ℃ to finish the processing of the hotpot condiment;
s3, packaging:
and (3) uniformly filling, packaging and stacking the hotpot condiment in the previous step.
Further, in step S1, the oil may be preheated or not preheated during the oil treatment.
Further, in the step S1, the spice may be rehydrated or not rehydrated during the spice processing.
Further, in the step S1, when the spices are rehydrated, the peppers are rehydrated separately for later use, the water content is controlled to be 30-65%, the rest spices are mixed for later use, and the water content is controlled to be 18-37%.
Further, the raw materials of the hotpot condiment comprise
The invention has the beneficial effects that:
the invention designs an energy-saving and consumption-reducing hotpot condiment processing method, which mainly comprises three steps of raw material pretreatment, stir-frying, packaging and the like, in order to solve the problems of high energy consumption and incapability of mass production in the hotpot condiment processing method in the prior art. Wherein, during the pretreatment of the raw materials, the spices can be not rehydrated or the controlled rehydration, thereby controlling the moisture content in the hotpot condiment from the source. When the raw materials are fried, a reaction kettle with an interlayer is used as a frying tool, and the raw materials are fried in a mode of uniformly heating without open fire. Compared with the traditional open fire heating mode, the method provided by the invention has the advantages that the heating is more uniform, the frying temperature is easier to control, the frying energy consumption is low, the efficiency is high, the weight of the single-pot frying can exceed 600kg, and the mass production of the hotpot condiment can be realized.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present application, and other drawings can be obtained by those skilled in the art without creative efforts.
FIG. 1 is a graph showing the results of GC-MS detection in example 1.
FIG. 2 is a graph showing the results of GC-MS detection in example 2.
FIG. 3 is a graph showing the results of GC-MS detection in example 3.
FIG. 4 is a graph showing the results of GC-MS detection in comparative example 1.
Detailed Description
In the following, only certain exemplary embodiments are briefly described. As those skilled in the art will recognize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present invention. Accordingly, the drawings and description are to be regarded as illustrative in nature, and not as restrictive.
The following describes in detail embodiments of the present invention with reference to the accompanying drawings.
Example 1
A method for processing chafing dish bottom material with energy saving and consumption reduction effects comprises the following raw materials
The processing steps comprise:
s1, treating raw materials
Oil treatment: weighing and preheating;
fresh raw material treatment: cleaning fresh raw materials such as green onion, ginger and garlic, cutting into small pieces below 1cm square, and weighing for later use;
spice treatment: cleaning spices such as hot pepper, anise and liquorice, weighing, independently rehydrating the hot pepper for later use, controlling the water content to be 65%, and rehydrating the rest spices by mixing, wherein the water content is controlled to be 37%;
fermentation raw material treatment: weighing fermented materials such as bean paste, pickled pepper, pickle, fermented soya beans, cooking wine and the like for later use;
s2, frying
Adding oil into a reaction kettle, heating to about 120 ℃, wherein the reaction kettle is provided with an interlayer and has a heating or cooling function, and the introduced medium is water vapor or heat conducting oil;
adding fresh raw materials in proportion, and parching to golden yellow with aromatic flavor;
adding rehydrated Capsici fructus (commonly called as glutinous rice cake Capsici fructus) into the above parched oil, sealing, maintaining the temperature at about 98 deg.C, and keeping the temperature for 180 min;
adding fermentation raw materials, and maintaining the temperature at about 98 ℃;
adding other rehydrated spices, maintaining the temperature at about 98 deg.C, maintaining the temperature for 180min, and cooling to about 60 deg.C to complete the processing of the hot pot seasoning.
S3. packaging
And (3) uniformly filling, packaging and stacking the hotpot condiment in the previous step.
By adopting the method, the yield of the hotpot condiment is about 0.45 t/h.
Example 2
A method for processing chafing dish bottom material with energy saving and consumption reduction effects comprises the following raw materials
The processing steps comprise:
s1, treating raw materials
Oil treatment: weighing;
fresh raw material treatment: cleaning fresh raw materials such as green onion, ginger and garlic, cutting into small pieces below 1cm square, and weighing for later use;
spice treatment: cleaning spices such as hot pepper, anise, liquorice and the like by wind, and weighing for later use;
fermentation raw material treatment: weighing fermented materials such as bean paste, pickled pepper, pickle, fermented soya beans, cooking wine and the like for later use;
s. frying
Adding oil into a reaction kettle with an interlayer, and heating to about 150 ℃;
adding fresh raw materials in proportion, and parching to golden yellow with aromatic flavor;
adding Capsici fructus into the above parched oil, sealing, maintaining the temperature at about 110 deg.C, and keeping the temperature for 30 min;
adding fermentation raw materials, and maintaining the temperature at about 110 ℃;
adding other rehydrated spices, maintaining the temperature at about 110 deg.C, maintaining the temperature for 30min, and cooling to about 65 deg.C to complete the processing of the hot pot seasoning.
S3. packaging
And (3) uniformly filling, packaging and stacking the hotpot condiment in the previous step.
By adopting the method, the yield of the hotpot condiment is about 0.45 t/h.
Example 3
A method for processing chafing dish bottom material with energy saving and consumption reduction effects comprises the following raw materials
The processing steps comprise:
s1, treating raw materials
Oil treatment: weighing and preheating;
fresh raw material treatment: cleaning fresh raw materials such as green onion, ginger and garlic, cutting into small pieces below 1cm square, and weighing for later use;
spice treatment: cleaning spices such as hot pepper, anise and liquorice, weighing, independently rehydrating the hot pepper for later use, controlling the water content to be 30%, and rehydrating the rest spices by mixing, wherein the water content is controlled to be 18%;
fermentation raw material treatment: weighing fermented materials such as bean paste, pickled pepper, pickle, fermented soya beans, cooking wine and the like for later use;
s. frying
Adding oil into a reaction kettle with an interlayer, and heating to about 135 ℃;
adding fresh raw materials in proportion, and parching to golden yellow with aromatic flavor;
adding the rehydrated Capsici fructus into the above parched oil, sealing, maintaining the temperature at about 106 deg.C, and maintaining the temperature for 120 min;
adding fermentation raw materials, and maintaining the temperature at about 106 ℃;
adding other rehydrated spices, maintaining the temperature at about 106 deg.C, maintaining the temperature for 140min, and cooling to about 62 deg.C to complete the processing of the chafing dish bottom material.
S3. packaging
And (3) uniformly filling, packaging and stacking the hotpot condiment in the previous step.
By adopting the method, the yield of the hotpot condiment is about 0.45 t/h.
Example 4
A method for processing chafing dish bottom material with energy saving and consumption reduction effects comprises the following raw materials
The processing steps comprise:
s1, treating raw materials
Oil treatment: weighing;
fresh raw material treatment: cleaning fresh raw materials such as green onion, ginger and garlic, cutting into small pieces below 1cm square, and weighing for later use;
spice treatment: cleaning the spices such as hot pepper, anise and liquorice, independently rehydrating the hot pepper for later use, controlling the water content to be 50%, and rehydrating the rest spices by mixing, wherein the water content is controlled to be 25%;
fermentation raw material treatment: weighing fermented materials such as bean paste, pickled pepper, pickle, fermented soya beans, cooking wine and the like for later use;
s. frying
Adding oil into a reaction kettle with an interlayer, and heating to about 150 ℃;
adding fresh raw materials in proportion, and parching to golden yellow with aromatic flavor;
adding Capsici fructus into the above parched oil, sealing, maintaining the temperature at about 110 deg.C, and keeping the temperature for 30 min;
adding fermentation raw materials, and maintaining the temperature at about 110 ℃;
adding other rehydrated spices, maintaining the temperature at about 110 deg.C, maintaining the temperature for 30min, and cooling to about 65 deg.C to complete the processing of the hot pot seasoning.
S3. packaging
And (3) uniformly filling, packaging and stacking the hotpot condiment in the previous step.
By adopting the method, the yield of the hotpot condiment is about 0.45 t/h.
Example 5
A method for processing chafing dish bottom material with energy saving and consumption reduction effects comprises the following raw materials
The processing steps comprise:
s1, treating raw materials
Oil treatment: weighing;
fresh raw material treatment: cleaning fresh raw materials such as green onion, ginger and garlic, cutting into small pieces below 1cm square, and weighing for later use;
spice treatment: cleaning spices such as hot pepper, anise, liquorice and the like by wind, and weighing for later use;
fermentation raw material treatment: weighing fermented materials such as bean paste, pickled pepper, pickle, fermented soya beans, cooking wine and the like for later use;
s. frying
Adding oil into a reaction kettle with an interlayer, and heating to about 150 ℃;
adding fresh raw materials in proportion, and parching to golden yellow with aromatic flavor;
adding Capsici fructus into the above parched oil, sealing, maintaining the temperature at about 110 deg.C, and keeping the temperature for 30 min;
adding fermentation raw materials, and maintaining the temperature at about 110 ℃;
adding other rehydrated spices, maintaining the temperature at about 110 deg.C, maintaining the temperature for 30min, and cooling to about 65 deg.C to complete the processing of the hot pot seasoning.
S3. packaging
And (3) uniformly filling, packaging and stacking the hotpot condiment in the previous step.
By adopting the method, the yield of the hotpot condiment is about 0.45 t/h.
Comparative example 1
A method for processing chafing dish bottom material includes such steps as providing raw materials
The processing steps comprise:
s1, treating raw materials
Oil treatment: weighing and preheating;
fresh raw material treatment: cleaning fresh raw materials such as green onion, ginger and garlic, cutting into small pieces below 1cm square, and weighing for later use;
spice treatment: cleaning the spices such as hot pepper, anise and liquorice, weighing, independently rehydrating the hot pepper for later use, controlling the water content to be 55-60%, and rehydrating the rest spices by mixing, wherein the water content is controlled to be 50-55%;
fermentation raw material treatment: weighing fermented materials such as bean paste, pickled pepper, pickle, fermented soya beans, cooking wine and the like for later use;
s. frying
Adding the oil into a frying pan, heating to 120-150 ℃ by adopting open fire such as coal gas, natural gas and the like;
adding fresh raw materials in proportion, and parching to golden yellow with aromatic flavor;
adding the rehydrated chili into the fried oil, covering and sealing, heating to 98-110 ℃, and preserving heat for 30-180 minutes;
adding fermentation raw materials, and maintaining the temperature at 98-110 ℃;
adding other rehydrated spices, keeping the temperature at 98-110 ℃ for 30-180 min, and then cooling the interlayer to about 60 ℃ to finish the processing of the hotpot condiment.
S3. packaging
And (3) uniformly filling, packaging and stacking the hotpot condiment in the previous step.
By adopting the method, the yield of the hotpot condiment is about 0.15 t/h.
The hotpot condiment is processed according to the examples 1-3 and the comparative example 1, and after sampling, GC-MS analysis is carried out, wherein the process is as follows:
weighing 4g of the hotpot condiment solid in a headspace sample injection bottle, and adsorbing and balancing for 30min at 80 ℃ by adopting a solid phase micro-extraction device. GC-MS temperature program: the temperature is kept at 35 ℃ for 3min and the temperature is increased to 100 ℃ at a speed of 2 ℃/min. Maintaining for 3min, increasing to 160 deg.C at 6 deg.C/min, maintaining for 2min, increasing to 240 deg.C at 19 deg.C/min, and maintaining for 4 min.
GC-MS chromatograms of the hotpot condiment prepared in examples 1-3 and comparative example 1 are shown in figures 1-4. The main flavor content is shown in table 1 below.
TABLE 1 content of main flavors
As shown in Table 1, the four samples with the highest content of main flavors were ethyl maltol and 4-allyl anisole, and ethanol, acetic acid, myrcene, linalool, ethyl maltol, 4-allyl anisole, anethole, etc. were detected in all of the four samples. Namely, the hot pot seasoning processed by the method of the invention has consistency with the hot pot seasoning processed by the traditional method in the aspects of taste and flavor.
Furthermore, when the hotpot condiment is fried by adopting the traditional method in the comparative example 1, due to the fact that the hotpot condiment is heated by adopting open fire such as coal gas and natural gas, heating is uneven, the heating temperature is not easy to control, and particularly, the hotpot condiment is heated intensively and is easy to be burnt at the bottom of a pot. In the conventional method, the spices must be rehydrated and have a high moisture content in order to remove heat by evaporation of the moisture and prevent the pot from being burnt. Meanwhile, the frying difficulty is increased due to the reduction of the water content in the later heating period. On the other hand, in order to evaporate the excess water, the energy consumption must be increased. Meanwhile, the highest effective utilization rate of the direct heating heat energy can only reach about 30 percent, and most heat energy is dissipated to the environment. Therefore, by integrating various influence factors of the stir-frying of the hotpot condiment and the production cost, the total weight of a single pot of the traditional hotpot condiment is not more than 600 kg.
Adopt the hot pot seasoning processing method in embodiment 1 ~ 5 to reation kettle is as frying the system instrument, adopts the mode of intermediate layer heating, does not have the naked light, makes the interior hot pot seasoning raw materials of reation kettle be heated more evenly, and temperature control is more accurate, is difficult to lead to scorching. Therefore, in the processing method of the hotpot condiment, the spices can be rehydrated without or with controlled water content, so that the discharge of more than 90% of waste water vapor can be reduced, the environment is friendly, energy required for evaporating the water vapor and fragrant substances brought away by water evaporation are reduced, the effective heat utilization rate of steam heating can reach more than 85% at present, the requirements of coal gas, natural gas and the like are reduced, the automatic control and mass production of frying the hotpot condiment are realized, the bottleneck that only 600kg can be fried in each pot is broken through, the efficiency is high, the energy is saved, and the environment is friendly.
Compared with the comparative example 1, the water evaporation amount of the example 1 is reduced by 100kg/t, and the energy is saved by 2.2 x 105kJ, corresponding to 62 degrees of electricity. The annual output is 2 ten thousand tons, which is equivalent to saving 132 ten thousand degrees of electricity.
Compared with the yield of the comparative example 1, the yield of the hotpot condiment processing method is far greater than that of the traditional hotpot condiment processing method in the examples 1-5, the efficiency is improved, and the production preparation time is greatly shortened.
Claims (5)
1. A method for processing energy-saving and consumption-reducing hotpot condiment is characterized by comprising the following steps: comprises the steps of
S1, raw material pretreatment:
oil treatment: weighing for later use;
fresh raw material treatment: cleaning herba Alii Fistulosi, rhizoma Zingiberis recens, and Bulbus Allii, cutting into pieces below 1cm square, and weighing;
spice treatment: washing Capsici fructus, fructus Zanthoxyli, fructus Anisi Stellati, and Glycyrrhrizae radix with wind, weighing
Fermentation raw material treatment: weighing bean paste, pickled pepper, pickled vegetable, fermented soya beans and cooking wine for later use;
s2, frying:
adding oil into a reaction kettle with a heating interlayer, and heating to 120-150 ℃;
adding fresh raw materials in proportion, and parching to golden yellow with aromatic flavor;
adding the hot pepper into the fried fragrant oil, covering and sealing, maintaining the temperature at 98-110 ℃, and preserving the heat for 30-180 min;
adding a fermentation raw material, and maintaining the temperature at 98-110 ℃;
adding the rest spices, maintaining the temperature at 98-110 ℃, preserving the heat for 30-180 min, and cooling to 60-65 ℃ to finish the processing of the hotpot condiment;
s3, packaging:
and (3) uniformly filling, packaging and stacking the hotpot condiment in the previous step.
2. The energy-saving consumption-reducing hotpot condiment processing method as claimed in claim 1, wherein the processing method comprises the following steps: in step S1, the oil may be preheated or not preheated during the oil treatment.
3. The energy-saving consumption-reducing hotpot condiment processing method as claimed in claim 1, wherein the processing method comprises the following steps: in step S1, the spice may be rehydrated or not rehydrated during the spice processing.
4. The energy-saving consumption-reducing hotpot condiment processing method as claimed in claim 3, wherein: in the step S1, when the spices are rehydrated, the peppers are rehydrated separately for later use, the water content is controlled to be 30-65%, the other spices are mixed for later use, and the water content is controlled to be 18-37%.
5. The energy-saving consumption-reducing hotpot condiment processing method according to any one of claims 1 to 4, characterized in that: the raw materials of the hotpot condiment comprise
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