CN112167590A - Three-delicacy hotpot seasoning and preparation method thereof - Google Patents
Three-delicacy hotpot seasoning and preparation method thereof Download PDFInfo
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- CN112167590A CN112167590A CN202010948671.6A CN202010948671A CN112167590A CN 112167590 A CN112167590 A CN 112167590A CN 202010948671 A CN202010948671 A CN 202010948671A CN 112167590 A CN112167590 A CN 112167590A
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention discloses a three-delicacy hotpot seasoning, and relates to the technical field of food seasonings. The seasoning comprises, by weight, 400-600 parts of pig tripe chicken soup base, 2-4 parts of pig tripe, 2-6 parts of salt, 1-3 parts of scallion, 1-3 parts of red date, 5-15 parts of medlar, 1-3 parts of ginger, 500 parts of seafood juice small seasoning and 50-70 parts of edible oil. Meanwhile, the invention also provides a preparation method of the three-delicacy chafing dish seasoning. The three-delicacy hotpot seasoning provided by the invention has the advantages that the pork tripe and the chicken are used in the formula, the seafood juice small seasoning is used for carrying out flavor adjustment, the mixture ratio of the components is optimized, so that the product has authentic color, fragrance, sweetness and fresh flavor, and the flavor is lasting and strong and is highly popular with consumers.
Description
Technical Field
The invention relates to the technical field of food seasonings, in particular to the technical field of hot pot seasonings, and particularly relates to a three-delicacy hot pot seasoning and a preparation method thereof.
Background
The chafing dish has a long history in China, is long-flowing in source, is an original food in China, and has various colors and tastes due to different raw materials, different regional dietary habits and other factors. The seafood chafing dish is characterized in that the seafood chafing dish is a famous seafood chafing dish in Guangdong, a chrysanthemum chafing dish in Su Hangzhou, a Yunnan chafing dish in Yunnan, Chongqing, a spicy chafing dish in Sichuan and a mutton chafing dish in Beijing, and the like.
The chafing dish seasoning is convenient to use and is more and more popular with people, one of the reasons is that the chafing dish seasoning is flexible and changeable, food materials are various, and common people can take various nutrients from a chafing dish to meet body needs, but the chafing dish seasoning is completely liked by individuals and is more prone to causing nutrition imbalance, but food preference is not easy to correct, so that the seasoning with balanced and comprehensive nutrition is developed, can be used for cooking chafing dishes and cooking dishes at home or in restaurants, so that people eating vegetable food can take animal nutrition from the chafing dish seasoning, and conversely, people eating animal food can take vegetable nutrition from the animal food, and the nutritional requirements of different people can be met in a simple mode.
However, modern hot pots are often seasoned by spicy raw materials such as hot pepper, ginger, garlic, anise, cinnamon and the like, 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.
Disclosure of Invention
The invention provides a three-delicacy hot pot seasoning and a preparation method thereof, aiming at the technical problems in the prior art.
The technical scheme for solving the technical problems is as follows:
the three-delicacy chafing dish seasoning comprises, by weight, 400-plus-material parts of pork tripe chicken soup base, 2-4 parts of pork tripe, 2-6 parts of salt, 1-3 parts of scallion, 1-3 parts of red date, 5-15 parts of medlar, 1-3 parts of ginger, 300-plus-material parts of seafood juice and 50-70 parts of edible oil.
The invention has the beneficial effects that:
the three-delicacy hotpot seasoning provided by the invention has the advantages that the pork tripe and the chicken are used in the formula, the seafood juice small seasoning is used for carrying out flavor adjustment, the mixture ratio of the components is optimized, so that the product has authentic color, fragrance, sweetness and fresh flavor, and the flavor is lasting and strong and is highly popular with consumers.
On the basis of the technical scheme, the invention can be further improved as follows.
According to the invention, the pork tripe chicken soup base is prepared by the following method in parts by weight:
(1) taking 400-550 parts of spring chicken, 300-550 parts of pig tripe, 12000-18000 parts of water, 20-40 parts of white pepper, 25-35 parts of astragalus and 2-4 parts of ginger slices;
(2) cleaning chicken and pig tripe;
(3) placing the spring chicken into the pig tripe, and fastening with cotton thread;
(5) mashing fructus Piperis, radix astragali, and rhizoma Zingiberis recens, placing into fish bag, adding water, boiling with strong fire, and decocting with slow fire for 2 hr. According to the invention, the seafood juice small seasoning is prepared by the following method in parts by weight:
(1) taking 1000-1400 parts of soup-stock, 400-600 parts of monosodium glutamate, 75-95 parts of chicken essence, 200 parts of 160-200 parts of rock sugar, 200 parts of 160-200 parts of soy sauce, 500 parts of light soy sauce, 150-250 parts of minced nutlet, 400-500 parts of hoisin sauce, 40-60 parts of jujube honey juice, 20-40 parts of ginger juice, 40-60 parts of minced garlic and 40-60 parts of minced onion;
(2) mixing the raw materials in the step (1), putting into a pot, and decocting with slow fire for 10 min.
Further, in the invention, the soup-stock is prepared by the following method in parts by weight: taking 5-15 parts of big ox bone, 15-25 parts of big pig bone, 1-3 parts of old hen and 60-180 parts of water; then cutting into large blocks respectively, cleaning blood, placing into a barrel, boiling with strong fire, and decocting with middle fire for 3-5 hr.
According to the invention, the hoisin sauce is prepared by the following method in parts by weight:
(1) taking 150 portions of shrimp sauce, 300 portions of egg liquid, 250 portions of minced onion and 220 portions of edible oil;
(2) adding edible oil into a hot pot, heating, adding minced green onion, parching to give out fragrance, adding shrimp sauce and egg liquid, and slowly frying with slow fire until shrimp sauce spits out oil.
The invention also provides a method for preparing the three-delicacy hotpot seasoning, which is prepared by the following steps:
(1) heating edible oil in a frying pan, adding salt, herba Alii Fistulosi and rhizoma Zingiberis recens, frying, adding pork tripe chicken soup base, fructus Jujubae and fructus Lycii, boiling, and decocting with slow fire for 30-60 min;
(2) adding the seafood juice small seasoning into the step (1), uniformly mixing, and continuously decocting for 5-10min to obtain the three-delicacy hotpot seasoning;
(3) and (3) keeping the three-delicacy hotpot seasoning prepared in the step (2) at the temperature of 80-100 ℃ for 20-30 minutes for sterilization, and filling the hot hotpot seasoning by adopting automatic quantitative packaging equipment to obtain the hotpot seasoning.
The beneficial effect of adopting the further scheme is that: the invention uses automatic quantitative packaging equipment to package the product to form a disposable edible bagged product which is not recycled after being eaten, thereby effectively ensuring the product safety.
Detailed Description
The principles and features of this invention are described below in conjunction with specific embodiments, which are set forth merely to illustrate the invention and are not intended to limit the scope of the invention.
Example 1
The three-delicacy hotpot seasoning comprises, by weight, 400 parts of pork tripe chicken soup base, 2 parts of pork tripe, 2 parts of salt, 1 part of scallion, 1 part of red date, 5 parts of medlar, 1 part of ginger, 300 parts of seafood juice condiment and 50 parts of edible oil.
The pork tripe chicken soup base is prepared by the following method in parts by weight:
(1) taking 400 parts of spring chicken, 300 parts of pork tripe, 12000 parts of water, 20 parts of white pepper, 25 parts of astragalus membranaceus and 2 parts of ginger slices;
(2) cleaning chicken and pig tripe;
(3) placing the spring chicken into the pig tripe, and fastening with cotton thread;
(6) mashing fructus Piperis, radix astragali, and rhizoma Zingiberis recens, placing into fish bag, adding water, boiling with strong fire, and decocting with slow fire for 2 hr. The seafood juice small seasoning is prepared by the following method in parts by weight:
(1) taking 1000 parts of soup stock, 400 parts of monosodium glutamate, 75 parts of chicken essence, 160 parts of rock candy, 160 parts of soy sauce, 300 parts of light soy sauce, 150 parts of minced nutlet, 400 parts of seafood sauce, 40 parts of jujube flower honey juice, 20 parts of ginger juice, 40 parts of minced garlic and 40 parts of minced shallot;
(2) mixing the raw materials in the step (1), putting into a pot, and decocting with slow fire for 10 min.
The soup stock is prepared by the following method in parts by weight: taking 5 parts of big ox bone, 15 parts of big pig bone, 1 part of old hen and 60 parts of water; then cutting into large blocks respectively, cleaning blood, placing into a barrel, boiling with strong fire, and decocting with middle fire for 3-5 hr.
The seafood sauce is prepared by the following method in parts by weight:
(1) taking 150 parts of shrimp paste, 200 parts of egg liquid, 150 parts of minced onion and 180 parts of edible oil;
(2) adding edible oil into a hot pot, heating, adding minced green onion, parching to give out fragrance, adding shrimp sauce and egg liquid, and slowly frying with slow fire until shrimp sauce spits out oil.
The method for preparing the three-delicacy hotpot seasoning is characterized by comprising the following steps of:
(1) heating edible oil in a frying pan, adding salt, herba Alii Fistulosi and rhizoma Zingiberis recens, frying, adding pork tripe chicken soup base, fructus Jujubae and fructus Lycii, boiling, and decocting with slow fire for 30-60 min;
(2) adding the seafood juice small seasoning into the step (1), uniformly mixing, and continuously decocting for 5-10min to obtain the three-delicacy hotpot seasoning;
(3) and (3) keeping the three-delicacy hotpot seasoning prepared in the step (2) at the temperature of 80-100 ℃ for 20-30 minutes for sterilization, and filling the hot hotpot seasoning by adopting automatic quantitative packaging equipment to obtain the hotpot seasoning.
Example 2
The three-delicacy hotpot seasoning comprises, by weight, 500 parts of pork tripe chicken soup base, 3 parts of pork tripe, 4 parts of salt, 2 parts of shallot, 2 parts of red date, 10 parts of medlar, 2 parts of ginger, 400 parts of seafood juice condiment and 60 parts of edible oil.
The pork tripe chicken soup base is prepared by the following method in parts by weight:
(1) 550 parts of spring chicken, 400 parts of pig tripe, 15000 parts of water, 30 parts of white pepper, 30 parts of astragalus and 3 parts of ginger slices;
(2) cleaning chicken and pig tripe;
(3) placing the spring chicken into the pig tripe, and fastening with cotton thread;
(7) mashing fructus Piperis, radix astragali, and rhizoma Zingiberis recens, placing into fish bag, adding water, boiling with strong fire, and decocting with slow fire for 2 hr. The seafood juice small seasoning is prepared by the following method in parts by weight:
(1) taking 12 parts of soup, 500 parts of monosodium glutamate, 85 parts of chicken essence, 180 parts of rock sugar, 180 parts of soy sauce, 400 parts of light soy sauce, 200 parts of minced nutlet, 450 parts of seafood sauce, 50 parts of jujube flower honey juice, 30 parts of ginger juice, 50 parts of minced garlic and 50 parts of minced shallot;
(2) mixing the raw materials in the step (1), putting into a pot, and decocting with slow fire for 10 min.
The soup stock is prepared by the following method in parts by weight: taking 10 parts of big ox bone, 20 parts of big pig bone, 2 parts of old hen and 120 parts of water; then cutting into large blocks respectively, cleaning blood, placing into a barrel, boiling with strong fire, and decocting with middle fire for 3-5 hr.
The seafood sauce is prepared by the following method in parts by weight:
(1) taking 200 parts of shrimp paste, 250 parts of egg liquid, 200 parts of minced onion and 200 parts of edible oil;
(2) adding edible oil into a hot pot, heating, adding minced green onion, parching to give out fragrance, adding shrimp sauce and egg liquid, and slowly frying with slow fire until shrimp sauce spits out oil.
The method for preparing the three-delicacy hotpot seasoning is characterized by comprising the following steps of:
(1) heating edible oil in a frying pan, adding salt, herba Alii Fistulosi and rhizoma Zingiberis recens, frying, adding pork tripe chicken soup base, fructus Jujubae and fructus Lycii, boiling, and decocting with slow fire for 30-60 min;
(2) adding the seafood juice small seasoning into the step (1), uniformly mixing, and continuously decocting for 5-10min to obtain the three-delicacy hotpot seasoning;
(3) and (3) keeping the three-delicacy hotpot seasoning prepared in the step (2) at the temperature of 80-100 ℃ for 20-30 minutes for sterilization, and filling the hot hotpot seasoning by adopting automatic quantitative packaging equipment to obtain the hotpot seasoning.
Example 3
The three-delicacy hotpot seasoning comprises, by weight, 600 parts of pork tripe chicken soup base, 4 parts of pork tripe, 6 parts of salt, 3 parts of shallot, 3 parts of red date, 15 parts of medlar, 3 parts of ginger, 500 parts of seafood juice condiment and 70 parts of edible oil.
The pork tripe chicken soup base is prepared by the following method in parts by weight:
(1) taking 700 parts of spring chicken, 550 parts of pork tripe, 18000 parts of water, 40 parts of white pepper, 35 parts of astragalus membranaceus and 4 parts of ginger slices;
(2) cleaning chicken and pig tripe;
(3) placing the spring chicken into the pig tripe, and fastening with cotton thread;
(8) mashing fructus Piperis, radix astragali, and rhizoma Zingiberis recens, placing into fish bag, adding water, boiling with strong fire, and decocting with slow fire for 2 hr. The seafood juice small seasoning is prepared by the following method in parts by weight:
(1) 1400 parts of soup stock, 600 parts of monosodium glutamate, 95 parts of chicken essence, 200 parts of rock sugar, 200 parts of soy sauce, 500 parts of light soy sauce, 250 parts of minced nutlet, 500 parts of seafood sauce, 60 parts of jujube honey juice, 40 parts of ginger juice, 60 parts of minced garlic and 60 parts of minced shallot;
(2) mixing the raw materials in the step (1), putting into a pot, and decocting with slow fire for 10 min.
The soup stock is prepared by the following method in parts by weight: taking 15 parts of big cow bones, 25 parts of big pig bones, 3 parts of old hens and 180 parts of water; then cutting into large blocks respectively, cleaning blood, placing into a barrel, boiling with strong fire, and decocting with middle fire for 5 hr.
The seafood sauce is prepared by the following steps of:
(1) taking 250 parts of shrimp paste, 300 parts of egg liquid, 250 parts of minced onion and 220 parts of edible oil;
(2) adding edible oil into a hot pot, heating, adding minced green onion, parching to give out fragrance, adding shrimp sauce and egg liquid, and slowly frying with slow fire until shrimp sauce spits out oil.
The method for preparing the three-delicacy hotpot seasoning is characterized by comprising the following steps of:
(1) heating edible oil in a frying pan, adding salt, herba Alii Fistulosi and rhizoma Zingiberis recens, frying, adding pork tripe chicken soup base, fructus Jujubae and fructus Lycii, boiling, and decocting with slow fire for 30-60 min;
(2) adding the seafood juice small seasoning into the step (1), uniformly mixing, and continuously decocting for 5-10min to obtain the three-delicacy hotpot seasoning;
(3) and (3) keeping the three-delicacy hotpot seasoning prepared in the step (2) at the temperature of 80-100 ℃ for 20-30 minutes for sterilization, and filling the hot hotpot seasoning by adopting automatic quantitative packaging equipment to obtain the hotpot seasoning.
The conventional three-delicacy hotpot seasoning on the market is compared with the three-delicacy hotpot seasoning prepared by the invention, and 6: 00-10: 00, 100 people of 15-60 years old guarantee the same food material types and the same dishes, and are divided into an experimental group and a control group, wherein each group has 50 pots, and the food materials are scored after being tasted and respectively scored in the aspects of color, aroma and taste, wherein the scoring standards are shown in the following table 1:
the specific scoring results are shown in table 2 below:
| group of | Number of examples | Male (human) | Female (human) | Mean age | Score of | Rating |
| Experimental group | 50 | 25 | 25 | 31.22±5.39 | 93 | Superior food |
| Control group | 50 | 25 | 25 | 32.97±5.81 | 74 | In general |
As can be seen from the above table, there is no significant difference in the distribution of each basic index between the experimental group and the control group.
Meanwhile, the above experimental results show that: the three-delicacy chafing dish seasoning is obviously superior to the similar chafing dish seasoning sold in the market in aspects of color, flavor, taste and the like.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (6)
1. The three-delicacy chafing dish seasoning is characterized by comprising, by weight, 400-minus one of pig tripe chicken soup base, 2-4 parts of pig tripe, 2-6 parts of salt, 1-3 parts of scallion, 1-3 parts of red date, 5-15 parts of medlar, 1-3 parts of ginger, 500 parts of seafood sauce small seasoning and 50-70 parts of edible oil.
2. The three-delicacy hotpot seasoning of claim 1, wherein the pork tripe chicken soup base is prepared by the following method in parts by weight:
(1) taking 400-550 parts of spring chicken, 300-550 parts of pig tripe, 12000-18000 parts of water, 20-40 parts of white pepper, 25-35 parts of astragalus and 2-4 parts of ginger slices;
(2) cleaning chicken and pig tripe;
(3) placing the spring chicken into the pig tripe, and fastening with cotton thread;
(4) mashing fructus Piperis, radix astragali, and rhizoma Zingiberis recens, placing into fish bag, adding water, boiling with strong fire, and decocting with slow fire for 2 hr.
3. The three delicacies hotpot seasoning of claim 1, wherein the seafood juice small seasoning is prepared by the following method in parts by weight:
(1) taking 1000-1400 parts of soup-stock, 400-600 parts of monosodium glutamate, 75-95 parts of chicken essence, 200 parts of 160-200 parts of rock sugar, 200 parts of 160-200 parts of soy sauce, 500 parts of light soy sauce, 150-250 parts of minced nutlet, 400-500 parts of hoisin sauce, 40-60 parts of jujube honey juice, 20-40 parts of ginger juice, 40-60 parts of minced garlic and 40-60 parts of minced onion;
(2) mixing the raw materials in the step (1), putting into a pot, and decocting with slow fire for 10 min.
4. The three delicacies hotpot seasoning of claim 3, wherein the soup stock is prepared by the following method in parts by weight: taking 5-15 parts of big ox bone, 15-25 parts of big pig bone, 1-3 parts of old hen and 60-180 parts of water; then cutting into large blocks respectively, cleaning blood, placing into a barrel, boiling with strong fire, and decocting with middle fire for 3-5 hr.
5. The three-delicacy hotpot seasoning of claim 3, wherein the hoisin sauce is prepared by the following method in parts by weight:
(1) taking 150 portions of shrimp sauce, 300 portions of egg liquid, 250 portions of minced onion and 220 portions of edible oil;
(2) adding edible oil into a hot pot, heating, adding minced green onion, parching to give out fragrance, adding shrimp sauce and egg liquid, and slowly frying with slow fire until shrimp sauce spits out oil.
6. A method for preparing the three delicacies chafing dish seasoning of any one of claims 1-5, characterized in that the seasoning is prepared by the following method:
(1) heating edible oil in a frying pan, adding salt, herba Alii Fistulosi and rhizoma Zingiberis recens, frying, adding pork tripe chicken soup base, fructus Jujubae and fructus Lycii, boiling, and decocting with slow fire for 30-60 min;
(2) adding the seafood juice small seasoning into the step (1), uniformly mixing, and continuously decocting for 5-10min to obtain the three-delicacy hotpot seasoning;
(3) and (3) keeping the three-delicacy hotpot seasoning prepared in the step (2) at the temperature of 80-100 ℃ for 20-30 minutes for sterilization, and filling the hot hotpot seasoning by adopting automatic quantitative packaging equipment to obtain the hotpot seasoning.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103621975A (en) * | 2013-11-14 | 2014-03-12 | 宋吉昌 | Process for producing spicy shrimp sauce |
| CN107788393A (en) * | 2017-11-30 | 2018-03-13 | 柳州市金记猪肚鸡餐厅 | A kind of pork tripe chicken and preparation method thereof |
| CN108185382A (en) * | 2017-12-15 | 2018-06-22 | 昆明理工大学 | A kind of preparation method at marmite thick soup chafing dish soup bottom |
| CN108685038A (en) * | 2018-04-28 | 2018-10-23 | 杜洪 | A kind of production method of chafing dish pork tripe |
| CN109549150A (en) * | 2017-09-25 | 2019-04-02 | 张勇 | A kind of production method for the pork tripe chicken soup that warm stomach is warded off the cold |
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2020
- 2020-09-10 CN CN202010948671.6A patent/CN112167590A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621975A (en) * | 2013-11-14 | 2014-03-12 | 宋吉昌 | Process for producing spicy shrimp sauce |
| CN109549150A (en) * | 2017-09-25 | 2019-04-02 | 张勇 | A kind of production method for the pork tripe chicken soup that warm stomach is warded off the cold |
| CN107788393A (en) * | 2017-11-30 | 2018-03-13 | 柳州市金记猪肚鸡餐厅 | A kind of pork tripe chicken and preparation method thereof |
| CN108185382A (en) * | 2017-12-15 | 2018-06-22 | 昆明理工大学 | A kind of preparation method at marmite thick soup chafing dish soup bottom |
| CN108685038A (en) * | 2018-04-28 | 2018-10-23 | 杜洪 | A kind of production method of chafing dish pork tripe |
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