CN112042913A

CN112042913A - Beef tallow hotpot condiment

Info

Publication number: CN112042913A
Application number: CN202010786799.7A
Authority: CN
Inventors: 糜富林
Original assignee: Individual
Current assignee: Individual
Priority date: 2020-08-07
Filing date: 2020-08-07
Publication date: 2020-12-08

Abstract

The invention discloses beef tallow hotpot condiment, and belongs to the field of food. The spicy beef cream comprises 500 parts of edible beef tallow 450-one, 80-100 parts of shortening, 70-90 parts of glutinous rice cake chili, 10-20 parts of dried chili, 10-20 parts of red pepper, 10-20 parts of bean paste, 1-10 parts of fermented soya beans, 10-20 parts of old ginger, 5-10 parts of onion, 5-10 parts of green Chinese onion, 1-10 parts of fennel, 1-5 parts of rock candy, 10-15 parts of chicken essence, 1-5 parts of yeast extract, 0.5-3 parts of ethyl maltol and 1-10 parts of white spirit. The hotpot condiment is clear and bright, has no impurities, has thick fat and fragrance, and has good oil wettability and stability; the taste is natural and lasting, the taste is silky, the taste is good, the taste is not greasy, the soup is healthy, and the green and environment-friendly effects are achieved; and the additive is less, the components are less and the cost is low.

Description

Beef tallow hotpot condiment

Technical Field

The invention relates to the field of food, and in particular relates to a beef tallow hotpot condiment.

Background

The chafing dish is convenient to eat, has a long history in China, and is a catering mode popular with multiple consumers. The quality and taste of the chafing dish are mainly determined by the quality and taste of the chafing dish bottom material, the Chinese territory is vast, and the taste loved by people in various regions is different, so the chafing dish bottom material with different tastes appears in the market. Beef tallow chafing dish and clear oil chafing dish are common chafing dish bottom materials. The beef tallow hot pot seasoning is mainly made of beef tallow, but the conventional beef tallow hot pot only needs to boil out beef grease, the beef grease has the smell of mutton and is relatively turbid in color, and the phenomena of blackening, soup turbidity, foaming and the like easily occur at the bottom of the pot. Most beef tallow chafing dishes are added with a large amount of food additives in order to make the chafing dish delicious, and have negative effects on human bodies after long-term eating. The original ecological beef tallow bottom material is not in place, so that the taste is unstable, the bottom material is not fragrant, soup and oil are easy to be muddy, and the taste is influenced.

Disclosure of Invention

In order to solve the problems, the invention provides the beef tallow hotpot condiment which is less in food additives, green, healthy, delicious in taste and free of soup and oil turbidity.

In order to achieve the purpose, the invention is realized by the following technical scheme:

the beef tallow hotpot condiment comprises the following components in parts by weight: 500 parts of edible beef tallow 450-one material, 80-100 parts of shortening, 70-90 parts of glutinous rice cake chili, 10-20 parts of dried chili, 10-20 parts of red pepper, 10-20 parts of bean paste, 1-10 parts of fermented soya beans, 10-20 parts of old ginger, 5-10 parts of onion, 5-10 parts of green Chinese onion, 1-10 parts of fennel, 1-5 parts of rock candy, 10-15 parts of chicken essence, 1-5 parts of yeast extract, 0.5-3 parts of ethyl maltol and 1-10 parts of white spirit.

Further, the beef tallow hotpot condiment comprises the following components in parts by weight: 485 parts of edible beef tallow 475-.

Further, the beef tallow hotpot condiment comprises the following components in parts by weight: 480 parts of edible beef tallow, 90 parts of shortening, 82 parts of glutinous rice cake hot pepper, 14.8 parts of dried hot pepper, 11.5 parts of safflower pepper, 14.9 parts of bean paste, 3.7 parts of fermented soya beans, 14.9 parts of old ginger, 7.4 parts of onion, 7.4 parts of green Chinese onion, 4.5 parts of fennel, 2.2 parts of rock candy, 11.2 parts of chicken essence, 2.2 parts of yeast extract, 1 part of ethyl maltol and 4.5 parts of white spirit.

Further, the glutinous rice cake pepper is a new generation of glutinous rice cake pepper and Indian pepper glutinous rice cake pepper according to the ratio of 1: (2-3) mixing.

Preferably, the glutinous rice cake peppers are new-generation glutinous rice cake peppers and Indian pepper glutinous rice cake peppers according to the ratio of 1:2.67 parts by weight.

Furthermore, the dry pepper is a new generation of dry pepper sections and the gypsophila dry pepper sections which are mixed according to the proportion of 1: 1.

The preparation method of the beef tallow hotpot condiment comprises the following steps:

(1) adding edible beef tallow and shortening into a pot for melting, heating the oil to 110 ℃ and 120 ℃, adding onion, frying until the surface of the onion is brown, taking out, continuously adding the weighed ginger, garlic, bean sauce and fermented soya beans, frying until the oil is reddish brown, adding the dried chili and the glutinous rice cake chili, and frying for 3-5 min;

(2) continuously heating the oil temperature to 180-200 ℃, adding fennel, red pepper, chicken essence and white spirit, removing water from the fried oil material, cooling to 100-105 ℃, adding crystal sugar and ethyl maltol, frying the crystal sugar, melting and decocting for 1-2 hours to obtain premix;

(3) adding yeast extract into the premix, and mixing thoroughly to obtain the hotpot condiment.

The edible beef tallow mainly is prepared edible beef tallow, mainly forest beef tallow and Muringxuan beef tallow. Wherein the ratio of the forest beef tallow to the Muringxuan beef tallow is 5: 1. The Sensen state beef tallow is clear and bright, has no impurities, and the hotpot condiment fried by the Sensen state beef tallow series products has the fat fragrance full of the traditional beef tallow and excellent stability and oil lubrication. The Muringxuan beef tallow is strong-flavor edible beef tallow. After being mixed with the Senseo butter according to a specific proportion, the hotpot condiment can be more fragrant, has better taste and is not greasy and muddy in taste.

The shortening has the functions of moisturizing, buttering, emulsifying and the like, can also adjust the consistency and the lubrication degree of the whole butter, and has smooth food entrance and good taste after being boiled by the hotpot condiment. The beef tallow hot pot seasoning is mainly natural stone, the antioxidant content is low, and the addition of the shortening enables the storage stability of ingredients of the food materials and ensures that the taste of the ingredients of the food materials is naturally and persistently emitted.

Glutinous rice cake pepper: removing pedicel of Capsici fructus, washing, soaking in clear water, adding appropriate amount of cleaned rhizoma Zingiberis recens and Bulbus Allii, and pounding into mortar. The ginger, garlic and pepper are mixed and fermented, so that the taste is better and stronger.

The new generation of hot pepper is mainly produced in Henan, and has high hot taste, good fragrance and red color.

Indian pepper, also called devil pepper, is produced in the northeast of India and has higher pungency than millet.

The starfish chili also becomes capsicum frutescens or seven-star chili, belongs to spicy chili, has sufficient spicy strength, and is spicy and delicious.

The yeast extract can be divided into baker's yeast extract, beer yeast (byproduct of brewing beer) and Candida from raw material sources; the hotpot condiment is rich in balanced various essential amino acids, B vitamins, nucleic acid, polypeptide and trace elements for human bodies, is a necessary growth element for various microorganisms, and can also play thickening, emulsifying and unsettling roles on the hotpot condiment, so that the hotpot condiment is softer in entrance.

The beef tallow hotpot condiment has the beneficial effects that:

(1) edible beef tallow and shortening are mixed, and the edible beef tallow prepared from the edible beef tallow is mainly prepared by mixing forest beef tallow and Muringxuan beef tallow in a specific ratio, so that the beef tallow is clear and bright, free of impurities, thick in fat flavor, and good in oil wettability and stability; the shortening is mixed with the food ingredients in a specific proportion, so that the food ingredients are prevented from being oxidized, the taste of the food ingredients is naturally and durably emitted, the food ingredients are silky and smooth when entering the mouth, the mouthfeel is better, and the food ingredients are not greasy and muddy in soup.

(2) The hot pepper added in the invention is the glutinous rice cake hot pepper and the dry hot pepper, and the hot pepper can synthesize the hot degree, the color, the fragrance and the taste of different hot peppers through the accurate proportion of three different types of hot peppers, namely new-generation hot pepper, Indian pepper and gypsophila paniculata. And then the hot pot seasoning is mixed with the red pepper and fried, so that the whole hot pot seasoning is delicious in color and luster, rich in fragrance, mellow and soft in taste and moderate in spicy and hot.

(3) According to the invention, ethyl maltol and rock sugar are added to neutralize the spicy taste, so that the mouthfeel is improved. The added yeast extract not only contains a large amount of nutrient elements, but also can improve the taste of the hotpot condiment through the thickening, emulsifying and stabilizing effects of the yeast extract and strengthen the hotpot flavor; the yeast extract is also rich in glutamic acid, guanylic acid and inosinic acid, the three components are mixed to generate a remarkable synergistic freshness-enhancing effect, the peculiar smell of the hotpot condiment is improved, and the yeast extract can replace the monosodium glutamate to eat and can enhance the appetite by exceeding the freshness of the monosodium glutamate. Simultaneously provides yeast nucleotide for human body, can promote intestinal tract movement and reduce diarrhea rate after eating hot pot.

(4) The raw materials of the invention are simple, the beef tallow, the hot pepper, the common scallion, ginger and garlic and other natural food materials are mainly adopted, the hotpot condiment is fresh, fragrant, spicy and hot, the taste is moderate, the eating is healthy, and the environment is protected; and the additive is less, the components are less and the cost is low.

Detailed Description

The present invention will be described in further detail with reference to the following examples.

Example 1

The beef tallow hotpot condiment comprises the following components in parts by weight: 450 parts of edible beef tallow, 80 parts of shortening, 70 parts of glutinous rice cake hot pepper, 10 parts of dried hot pepper, 10 parts of red pepper, 10 parts of bean paste, 1 part of fermented soya bean, 10 parts of old ginger, 5 parts of onion, 5 parts of green Chinese onion, 1 part of fennel, 1 part of rock candy, 10 parts of chicken essence, 1 part of yeast extract, 0.5 part of ethyl maltol and 1 part of white spirit.

In this example, the edible beef tallow is a mixture ratio of forest beef tallow and Muringxuan beef tallow, wherein the forest beef tallow accounts for 375 parts, and the Muringxuan beef tallow accounts for 75 parts.

In this embodiment, the glutinous rice cake peppers are the new generation of glutinous rice cake peppers and indian pepper glutinous rice cake peppers, respectively. Wherein the weight ratio of the new generation of the glutinous rice cake chili is 1:2.

In this embodiment, the dry pepper is a new generation of dry pepper nodes and the gypsophila dry pepper nodes mixed in a ratio of 1: 1. Namely 5 parts of new-generation dry pepper sections and 5 parts of Tianxing dry pepper sections.

In this embodiment, the preparation method of the beef tallow hotpot condiment comprises the following steps:

(1) adding edible butter and shortening into a pot, melting, heating to 120 deg.C, adding Bulbus Allii Cepae, parching until the Bulbus Allii Cepae surface turns brown, adding rhizoma Zingiberis recens, Bulbus Allii, bean and semen Sojae Preparatum, parching until the oil turns reddish brown, adding dried Capsici fructus and fructus Capsici, and parching for 3 min;

(2) continuously heating the oil temperature to 200 ℃, adding fennel, red pepper, chicken essence and white spirit, removing water from the fried oil material, cooling to 100 ℃, adding rock sugar and ethyl maltol, frying the rock sugar, melting and decocting for 2 hours to obtain premix;

(3) adding yeast extract into the premix, mixing, stopping heating, and naturally cooling to obtain chafing dish bottom material.

Example 2

The beef tallow hotpot condiment comprises the following components in parts by weight: 500 parts of edible beef tallow, 100 parts of shortening, 90 parts of glutinous rice cake hot pepper, 20 parts of dried hot pepper, 20 parts of safflower pepper, 20 parts of bean paste, 10 parts of fermented soya beans, 20 parts of old ginger, 10 parts of onion, 10 parts of green Chinese onion, 10 parts of fennel, 5 parts of rock candy, 15 parts of chicken essence, 5 parts of yeast extract, 3 parts of ethyl maltol and 10 parts of white spirit.

In this example, the edible beef tallow is a mixture ratio of forest beef tallow and Muringxuan beef tallow, wherein the forest beef tallow accounts for 415 parts, and the Muringxuan beef tallow accounts for 85 parts.

In this embodiment, the glutinous rice cake peppers are the new generation of glutinous rice cake peppers and indian pepper glutinous rice cake peppers, respectively. Wherein the weight ratio of the new generation of the glutinous rice cake chili is 1: 3.

In this embodiment, the dry pepper is a new generation of dry pepper nodes and the gypsophila dry pepper nodes mixed in a ratio of 1: 1. Namely 10 parts of dry pepper sections of the new generation and 10 parts of dry pepper sections of the celestial star.

(1) adding edible butter and shortening into a pot, melting, heating to 110 deg.C, adding Bulbus Allii Cepae, parching until the Bulbus Allii Cepae surface turns brown, adding rhizoma Zingiberis recens, Bulbus Allii, bean and semen Sojae Preparatum, parching until the oil turns reddish brown, adding dried Capsici fructus and fructus Capsici, and parching for 5 min;

(2) continuously heating the oil temperature to 180 ℃, adding fennel, red pepper, chicken essence and white spirit, removing water from the fried oil material, cooling to 105 ℃, adding rock sugar and ethyl maltol, frying the rock sugar, melting and decocting for 1.5 hours to obtain premix;

Example 3

The beef tallow hotpot condiment comprises the following components in parts by weight: 475 parts of edible beef tallow, 85 parts of shortening, 75 parts of glutinous rice cake chili, 12 parts of dried chili, 15 parts of safflower chili, 12 parts of bean paste, 2 parts of fermented soya beans, 12 parts of old ginger, 5 parts of onion, 5 parts of green Chinese onion, 2 parts of fennel, 2 parts of rock candy, 12 parts of chicken essence, 3 parts of yeast extract, 1.5 parts of ethyl maltol and 5 parts of white spirit.

In this example, the edible beef tallow is a mixture ratio of forest beef tallow and Muringxuan beef tallow, wherein the forest beef tallow is 400 parts, and the Muringxuan beef tallow is 75 parts.

In this embodiment, the glutinous rice cake peppers are the new generation of glutinous rice cake peppers and indian pepper glutinous rice cake peppers, respectively. Wherein the weight ratio of the new generation of the glutinous rice cake chili is 1: 2.5.

In this embodiment, the dry pepper is a new generation of dry pepper nodes and the gypsophila dry pepper nodes mixed in a ratio of 1: 1. Namely 6 parts of new-generation dry pepper sections and 6 parts of Tianxing dry pepper sections.

(1) adding edible butter and shortening into a pot, melting, heating to 120 deg.C, adding Bulbus Allii Cepae, parching until the Bulbus Allii Cepae surface turns brown, adding rhizoma Zingiberis recens, Bulbus Allii, bean and semen Sojae Preparatum, parching until the oil turns reddish brown, adding dried Capsici fructus and fructus Capsici, and parching for 4 min;

(2) continuously heating the oil temperature to 190 ℃, adding fennel, red pepper, chicken essence and white spirit, removing water from the fried oil material, cooling to 100 ℃, adding rock sugar and ethyl maltol, frying the rock sugar, melting and decocting for 1h to obtain premix;

Example 4

The beef tallow hotpot condiment comprises the following components in parts by weight: 485 parts of edible beef tallow, 95 parts of shortening, 85 parts of glutinous rice cake hot pepper, 16 parts of dried hot pepper, 15 parts of red pepper, 15 parts of bean paste, 5 parts of fermented soya beans, 15 parts of old ginger, 8 parts of onion, 8 parts of green Chinese onion, 3 parts of fennel, 3 parts of rock candy, 10 parts of chicken essence, 2 parts of yeast extract, 1.2 parts of ethyl maltol and 3 parts of white spirit.

In this example, the edible beef tallow is a mixture ratio of the forest beef tallow and the Muringxuan beef tallow, wherein the forest beef tallow is 400 parts, and the Muringxuan beef tallow is 85 parts.

In this embodiment, the glutinous rice cake peppers are the new generation of glutinous rice cake peppers and indian pepper glutinous rice cake peppers, respectively. Wherein the weight ratio of the new generation of the glutinous rice cake chili is 1: 2.67.

In this embodiment, the dry pepper is a new generation of dry pepper nodes and the gypsophila dry pepper nodes mixed in a ratio of 1: 1. Namely 7.5 parts of new-generation dry pepper sections and 7.5 parts of Tianxing dry pepper sections.

Example 5

The beef tallow hotpot condiment comprises the following components in parts by weight: 480 parts of edible beef tallow, 90 parts of shortening, 82 parts of glutinous rice cake hot pepper, 14.8 parts of dried hot pepper, 11.5 parts of safflower pepper, 14.9 parts of bean paste, 3.7 parts of fermented soya beans, 14.9 parts of old ginger, 7.4 parts of onion, 7.4 parts of green Chinese onion, 4.5 parts of fennel, 2.2 parts of rock candy, 11.2 parts of chicken essence, 2.2 parts of yeast extract, 1 part of ethyl maltol and 4.5 parts of white spirit.

In this example, the edible beef tallow is a mixture ratio of the forest beef tallow and the Muringxuan beef tallow, wherein the forest beef tallow is 400 parts, and the Muringxuan beef tallow is 80 parts.

In this embodiment, the glutinous rice cake peppers are the new generation of glutinous rice cake peppers and indian pepper glutinous rice cake peppers, respectively. Wherein the weight ratio of the new generation of the glutinous rice cake chili is 1: 2.67. 59.6 parts of new-generation glutinous rice cake hot pepper and 22.4 parts of Indian pepper glutinous rice cake hot pepper.

In this embodiment, the dry pepper is a new generation of dry pepper nodes and the gypsophila dry pepper nodes mixed in a ratio of 1: 1. Namely 7.4 parts of dry pepper sections of the new generation and 7.4 parts of dry pepper sections of the celestial star.

The sample obtained in example 5 is selected for detection, and the taste elements of the obtained hotpot condiment are shown in the following table 1:

TABLE 1

Categories	Content (wt.)
		Moisture content	6.1
Sugar content	0.7
		Salinity	2.7
Acid(s)	5
		Ammonia nitrogen	0.12
Total acid	0.48
		Degree of piquancy	0.32
Degree of numbness	0.36
		Color value	1.66

As can be seen from the table above, the hot pot seasoning obtained by the invention has moderate pungency and numbing degree, less pepper consumption, lower cost, bright color and appetite enhancement.

Comparative test

Comparative example 1: the beef tallow hotpot condiment is named;

comparative example 2: bridgehead beef tallow hotpot condiment;

comparative example 3: fishing out beef tallow hotpot condiment from the seabed;

comparative example 4: de zhuang beef tallow hotpot condiment;

test groups: example 5.

The same ingredients as in cooking were simultaneously conducted to comparative example 1, comparative example 2, comparative example 3, comparative example 4 and example 5 and observed, and the following senses and data were obtained.

Comparative example 1: after the vegetable is boiled for 10min, the fragrance is strong, the soup is concentrated seriously after the vegetable is boiled for 1h, the soup is turbid and greasy, the taste is changed, and the taste is slightly bitter; the soup base turns black.

Comparative example 2: after the vegetable is boiled for 10min, the fragrance is strong, more soup is left after the vegetable is boiled for 1h, the soup is common and slightly greasy, the taste is changed, but the seasoning in the pot bottom is more, and the soup bottom is black.

Comparative example 3: after the vegetable is boiled for 15min, the fragrance is strong, the residue at the bottom of the pot is less, more soup juice is remained after the vegetable is boiled for 1h, the soup is general and slightly greasy, but the taste is light.

Comparative example 4: after the vegetable is boiled for 20min, the fragrance is strong, the soup is concentrated seriously after the vegetable is boiled for 1h, the soup is turbid and greasy, the seasonings in the pot bottom are many, the soup bottom is black, and the taste is slightly bitter.

Example 5: after the cooking is carried out for 15min after the cooking is boiled, the fragrance is strong, more soup is left after the cooking is carried out for 1h, the soup is only slightly muddy and serious, the taste is soft, smooth and greasy, the taste is not greasy, the taste still keeps the original taste, the seasonings in the pot bottom are less, the soup bottom is still bright, the base material is delicious in color and luster, strong in taste and moderate in spicy and hot taste.

The comparison shows that the seasoning adopted by the invention is less, the original ecological food material is adopted, and the spicy and hot food is spicy, fresh and fragrant, and is silky and not greasy in mouth. Fewer and more natural raw materials are adopted to obtain the spicy, hot, fresh and fragrant bottom material with no turbid soup and good taste through accurate proportioning, the cost is lower, and the bottom material is more natural and environment-friendly.

The technical solutions provided by the embodiments of the present invention are described in detail above, and the principles and embodiments of the present invention are explained herein by using specific examples, and the descriptions of the embodiments are only used to help understanding the principles of the embodiments of the present invention; meanwhile, for a person skilled in the art, according to the embodiments of the present invention, there may be variations in the specific implementation manners and application ranges, and in summary, the content of the present description should not be construed as a limitation to the present invention.

Claims

1. A beef tallow hotpot condiment is characterized in that: the paint comprises the following components in parts by weight: 500 parts of edible beef tallow 450-one material, 80-100 parts of shortening, 70-90 parts of glutinous rice cake chili, 10-20 parts of dried chili, 10-20 parts of red pepper, 10-20 parts of bean paste, 1-10 parts of fermented soya beans, 10-20 parts of old ginger, 5-10 parts of onion, 5-10 parts of green Chinese onion, 1-10 parts of fennel, 1-5 parts of rock candy, 10-15 parts of chicken essence, 1-5 parts of yeast extract, 0.5-3 parts of ethyl maltol and 1-10 parts of white spirit.

2. The beef tallow hotpot condiment according to claim 1, wherein: the paint comprises the following components in parts by weight: 485 parts of edible beef tallow 475-.

3. The beef tallow hotpot condiment according to claim 1, wherein: the paint comprises the following components in parts by weight: 480 parts of edible beef tallow, 90 parts of shortening, 82 parts of glutinous rice cake hot pepper, 14.8 parts of dried hot pepper, 11.5 parts of safflower pepper, 14.9 parts of bean paste, 3.7 parts of fermented soya beans, 14.9 parts of old ginger, 7.4 parts of onion, 7.4 parts of green Chinese onion, 4.5 parts of fennel, 2.2 parts of rock candy, 11.2 parts of chicken essence, 2.2 parts of yeast extract, 1 part of ethyl maltol and 4.5 parts of white spirit.

4. A beef tallow hot pot seasoning as claimed in any of claims 1 to 3, wherein: the glutinous rice cake pepper is a new generation of glutinous rice cake pepper and Indian pepper glutinous rice cake pepper according to the ratio of 1: (2-3) mixing.

5. A beef tallow hot pot seasoning as claimed in any of claims 1 to 3, wherein: the dry pepper is a new generation of dry pepper sections and gypsophila paniculata dry pepper sections which are mixed according to the proportion of 1: 1.

6. A beef tallow hot pot seasoning as claimed in any of claims 1 to 3, wherein: the preparation method of the beef tallow hotpot condiment comprises the following steps: