CN112293712A

CN112293712A - Strange-flavored hot pot base and preparation method thereof

Info

Publication number: CN112293712A
Application number: CN202011174316.4A
Authority: CN
Inventors: 李�杰; 李昕宇
Original assignee: Chongqing Qinma Food Co ltd
Current assignee: Chongqing Qinma Food Co ltd
Priority date: 2020-10-28
Filing date: 2020-10-28
Publication date: 2021-02-02

Abstract

本发明属于火锅底料技术领域，具体公开了怪味火锅底料，包括以下重量份的原料：豆瓣酱1.5‑2.0份、豆豉0.2‑0.3份、大蒜0.8‑1.2份、姜0.8‑1.2份、榨菜0.1‑0.2份、干辣椒8‑12份、芝麻0.1‑0.2份、食用油16‑20份、花椒4.0‑6.0份、芝麻酱1.5‑2.0份、醪糟0.1‑0.2份、白砂糖1.0‑2.0份、食盐1.0‑1.5份、复合香辛料0.2‑0.3份、乳酸或柠檬酸1.5‑2.0份。本发明还提供了上述怪味火锅底料的制备方法。采用本发明的怪味火锅底料制得的火锅具有酸、甜、麻、辣、咸、烫、鲜和香的特点，能够弘扬“怪味”传统，满足消费者对“新奇”的渴望和丰富物质文化生活水平。The invention belongs to the technical field of hot pot base materials, and specifically discloses a strange-flavored hot pot base material, comprising the following raw materials in parts by weight: 1.5-2.0 parts of bean paste, 0.2-0.3 parts of tempeh, 0.8-1.2 parts of garlic, 0.8-1.2 parts of ginger, 0.1-0.2 parts of mustard, 8-12 parts of dried peppers, 0.1-0.2 parts of sesame seeds, 16-20 parts of edible oil, 4.0-6.0 parts of Sichuan peppercorns, 1.5-2.0 parts of sesame paste, 0.1-0.2 parts of glutinous rice, 1.0-2.0 parts of white sugar , 1.0-1.5 parts of salt, 0.2-0.3 parts of compound spices, and 1.5-2.0 parts of lactic acid or citric acid. The present invention also provides a preparation method of the above-mentioned strange-flavored hot pot base. The hot pot prepared by using the strange-flavored hot-pot base material of the invention has the characteristics of sour, sweet, numb, spicy, salty, hot, fresh and fragrant, can carry forward the tradition of "strange taste", and satisfy consumers' desire and abundance of "novelty" Material and cultural living standards.

Description

Odd taste hotpot condiment and preparation method thereof

Technical Field

The invention belongs to the technical field of hotpot seasonings, and particularly relates to a strange-taste hotpot seasoning and a preparation method thereof.

Background

The chafing dish which is obtained from the chafing dish bottom material and eaten by adopting a rinsing and scalding mode has quite long history in China and is popular with the public. With the increasing material culture demands of people, the 'new' and 'odd' are standard matches which are refreshed by the contemporary people continuously, and are more embodied with the current times, while the chafing dish in the prior art is spicy and old in taste and cannot meet the hunting feeling of the contemporary people, so the chafing dish seeking the 'new' and 'odd' taste is increasingly important.

Disclosure of Invention

The invention aims to provide a strange-taste hotpot condiment which can enable the prepared hotpot to have sourness, sweetness, tingling, piquancy, saltiness, scalding, freshness and aroma and a preparation method thereof.

In order to achieve the purpose, the technical scheme of the invention is as follows:

the odd taste hotpot condiment comprises the following raw materials in parts by weight: the feed comprises the following raw materials in parts by weight: 1.5-2.0 parts of broad bean paste, 0.2-0.3 part of fermented soya beans, 0.8-1.2 parts of garlic, 0.8-1.2 parts of ginger, 0.1-0.2 part of preserved szechuan pickle, 8-12 parts of dried hot pepper, 0.1-0.2 part of sesame, 16-20 parts of edible oil, 4.0-6.0 parts of pepper, 1.5-2.0 parts of sesame paste, 0.1-0.2 part of fermented glutinous rice, 1.0-2.0 parts of white granulated sugar, 1.0-1.5 parts of salt and 1.5-2.0 parts of lactic acid or citric acid; the spice composition also comprises 0.2-0.3 part of composite spice, wherein the composite spice comprises pepper, cardamom, amomum tsao-ko, fennel, liquorice, cinnamon and lemongrass, and the weight ratio of the pepper, the cardamom, the amomum tsao-ko, the fennel, the liquorice, the cinnamon and the lemongrass is 1-2:1-2:1-2:1-2:1-2: 1-2.

The invention also provides a preparation method of the odd taste hotpot condiment, which comprises the following steps:

s1, preprocessing: respectively pretreating 1.5-2.0 parts of broad bean paste, 0.2-0.3 part of fermented soya beans, 0.8-1.2 parts of garlic, 0.8-1.2 parts of ginger and 0.1-0.2 part of preserved szechuan pickle to obtain crushed broad bean paste, crushed fermented soya beans, crushed garlic, crushed ginger and crushed preserved szechuan pickle for later use; soaking 8-12 parts of dried Capsici fructus in water to obtain glutinous rice cake Capsici fructus of 0.5-1.5cm in length; 0.1-0.2 part of sesame is fried and fried to obtain fried sesame for later use; weighing 4.0-6.0 parts of pepper and 0.2-0.3 part of composite spice, and crushing to obtain pepper powder and composite spice powder for later use;

s2, frying and seasoning: pouring 16-20 parts of edible oil into a frying pan, heating to 160 ℃, adjusting to a small fire, pouring the glutinous rice cake chili prepared in S1 into the frying pan, pouring the minced broad bean paste, the minced fermented soya bean and the minced ginger prepared in S1 into the frying pan when the oil in the frying pan is changed from turbid to clear, turning on a big fire until the frying pan is fully boiled, turning off the big fire until the small fire is turned off, and decocting for 25-30 min; pouring 1.5-2.0 parts of sesame paste, 0.1-0.2 part of fermented glutinous rice, 1.0-2.0 parts of white granulated sugar, 1.0-1.5 parts of salt, and the pepper powder, the compound spice powder, the shredded preserved szechuan pickle and the shredded garlic prepared by S1 into a frying pan, finally pouring the fried sesame prepared by S1 into the frying pan, and stirring uniformly to obtain the odd-taste hotpot condiment when the grease is changed from turbid to clear.

The principle and the beneficial effects of the technical scheme are as follows:

(1) the technical scheme refers to the relative concept of big fire and small fire, for example, if the set wok is 800W and 1000W, the wok is big fire at 1000W, and the wok is small fire at 800W, if the set wok is 700W and 900W, the wok is big fire at 900W, and the wok is small fire at 700W.

(2) The special taste is the taste type of the Sichuan vegetable which skillfully mixes the five tastes of sour, sweet, spicy, hot and salty. The market has strange-flavor food such as strange-flavor bean or strange-flavor sauce which is eaten at normal temperature.

Compared with the strange taste food eaten at normal temperature in the prior art, the technical scheme has higher requirement on seasoning, the strange taste and the hot pot are more difficult to be blended at the high temperature of instant-boiling and scalding, and the obtained strange taste hot pot has layering sense on the sour, sweet, spicy, hot, salty, scalding, fresh and fragrant (eight kinds of tastes), namely the strange taste and the hot pot blending degree are poor Sweet, numb, spicy, hot, fresh and fragrant taste, endless aftertaste!

The technical scheme integrates strange taste into the hot pot, thereby not only meeting the hunting feeling of the contemporary people, but also continuously meeting the taste bud of the public.

Compared with the existing odd taste products, the chafing dish prepared by adopting the odd taste chafing dish bottom material provided by the technical scheme also has the characteristics of scalding, freshness and fragrance, namely, the technical scheme endows the odd taste scalding, freshness and fragrance on the basis of the existing five tastes of sour, sweet, spicy, hot and salty.

(3) The seasoning is the essence of odd taste, the technical requirement is high, if various seasonings are not properly matched, the seasoning is not odd taste as long as taste layering is generated, therefore, the technical scheme firstly pretreats the broad bean paste, the fermented soya beans, the garlic, the ginger, the pepper, the dried pepper and the like, and the dried pepper is soaked in water to prepare the glutinous rice cake sea pepper with the length of 0.5-1.5cm, so that the glutinous rice cake sea pepper can not be burnt under the high-temperature frying condition, the content of the glutinous rice cake sea pepper can be fully fused with grease and other raw materials in the frying process, and the spicy taste is fully reflected.

The raw materials adopted by the technical scheme are all high temperature resistant, and the stability of the eight tastes of sour, sweet, numb, spicy, salty, hot, fresh and fragrant in the process of rinsing and scalding is ensured.

In addition, the end point of S2 is that the grease turns from turbid into clear, and on one hand, the grease indicates that most of water seeped from the raw material is heated and evaporated when the grease is clear, so that harmful bacteria are not bred, and the method is sanitary, safe and reliable to eat, and on the other hand, the method is convenient for workers to control the frying end point, and is beneficial to the industrialization of the preparation of the hotpot condiment.

The processing procedure of the technical scheme is simple, the raw materials are all processed physically, the temperature control in frying and seasoning is moderate, the processing time is short, the nutritional ingredients of the raw materials are basically kept, and the obtained special-taste hotpot condiment prepared from the hotpot condiment is fresh, fragrant, proper in salt taste, oily but not greasy, and has the characteristics of no layering and no main taste.

The principle and the beneficial effects of the compound spice adopted by the technical scheme are as follows: firstly, pepper belongs to vine, is flavored, has thick, pungent and fragrant taste, can remove fishy smell, and belongs to hot; ② the cardamom is the fruit of the perennial herb cardamom of the zingiberaceae, and the aroma is strong; ③ tsaoko amomum fruit, flavoring spice and spicy; the fennel has unique fragrance and has the effects of increasing fragrance and removing fishy smell; fifthly, the liquorice has the functions of removing fishy smell and returning sweet; the cinnamon is the bark of the cassia tree, belongs to the woody plant of the balsamiferous wood, and has sweet and fragrant taste; seventhly, the lemongrass has fragrant and slightly sweet taste and is an edible spice. According to the technical scheme, the compound spice with specific types and specific proportions is added, so that the hotpot condiment is richer in fragrance, better in taste fusion degree and more attractive in color and luster.

Preferably, the hotpot condiment further comprises 1-1.6 parts of a flavoring agent, wherein the flavoring agent is chicken essence and/or I + G, and the flavoring agent is favorable for improving the flavoring of the whole hotpot condiment.

Preferably, the edible oil comprises vegetable oil and animal oil, the vegetable oil is rapeseed oil, salad oil, peanut oil or corn oil, and the animal oil is beef tallow or lard. The edible oil used in the technical scheme is vegetable oil, does not contain cholesterol, does not generate harmful substances of cholesterol denaturation in the processing process, and further ensures the safety of the odd-taste hotpot condiment.

Preferably, the ratio of the pepper, the cardamom, the tsaoko amom, the fennel, the liquorice, the cinnamon and the vanilla in parts by weight is 1:1:1:1:1:1, and the hotpot condiment prepared by the technical scheme has better mouthfeel.

Preferably, when in use, the odd-taste hotpot condiment and the liquid are diluted according to the weight part ratio of 1:5-10, and the liquid is water or soup.

Detailed Description

The following is further detailed by way of specific embodiments:

example 1

The embodiment provides a strange-taste hotpot condiment, which comprises the following raw materials in parts by weight: 1.7 parts of broad bean paste, 0.25 part of fermented soya beans, 1 part of garlic, 1 part of ginger, 0.15 part of hot pickled mustard tuber, 9 parts of dried hot pepper, 0.15 part of sesame, 18 parts of edible oil, 5 parts of pepper, 1.7 parts of sesame paste, 0.25 part of composite spice, 0.15 part of fermented glutinous rice, 1.5 parts of white granulated sugar, 1.2 parts of salt and 1.6 parts of lactic acid or citric acid; the compound spice comprises pepper, cardamom, amomum tsao-ko, fennel, liquorice, cinnamon and vanilla, wherein the weight ratio of the pepper, the cardamom, the amomum tsao-ko, the fennel, the liquorice, the cinnamon and the vanilla is 1-2:1-2:1-2:1-2:1-2:1-2:1-2, and the weight ratio of the pepper, the cardamom, the amomum tsao-ko, the fennel, the liquorice, the cinnamon and the vanilla is 1:1:1:1:1:1: 1. The edible oil comprises vegetable oil and animal oil, wherein the vegetable oil is rapeseed oil, salad oil, peanut oil or corn oil, and the animal oil is beef tallow or lard.

The embodiment also provides a preparation method of the odd-taste hotpot condiment, which specifically comprises the following steps:

s1, preprocessing: weighing 1.7 parts of broad bean paste, 0.25 part of fermented soya beans, 1 part of garlic, 1 part of ginger and 0.15 part of preserved szechuan pickle, respectively screening and washing the broad bean paste, the fermented soya beans, the garlic, the ginger and the preserved szechuan pickle, removing foreign matters in the raw materials to ensure that no impurities can be seen by naked eyes, and then crushing by a crusher to obtain crushed broad bean paste, crushed fermented soya beans, crushed garlic, crushed ginger and crushed preserved szechuan pickle with the granularity of 2-3mm for later use;

weighing 9 parts of dried pepper, soaking the dried pepper and water according to a ratio of 1:2.5-1:3.0, fully absorbing water, processing by a pulverizer to obtain pepper with a length of 0.5-1.5cm, and preparing the pepper into glutinous rice cake and sea pepper for later use; the purpose of soaking the dried peppers is as follows: the hot pepper is prevented from being burnt when being fried at high temperature, and the hot pepper content is fully permeated into vegetable oil and fat and other raw materials in the frying process, so that the hot taste of the hot pepper is fully reflected.

Weighing 5 parts of pepper and 0.25 part of compound spice, screening, and crushing into powder by using a crusher to obtain pepper powder and compound spice powder for later use;

weighing 0.15 part of sesame and glossy ganoderma, and stir-frying and puffing for later use.

S2, frying and seasoning: pouring 18 parts of edible oil into a frying pan, frying with strong fire (preferably 800W) to 160 ℃ with 150 plus materials, adjusting to small fire (preferably 600W, the difference between the strong fire and the small fire is at least 200W), slowly pouring the glutinous rice cake and the hot pepper into the oil frying pan (adding one spoon of the glutinous rice cake and the hot pepper into the frying pan until the mixture is completely added in the stirring process, so as to avoid putting a large amount of glutinous rice cake and hot pepper with overhigh water content into high-temperature oil, so that the oil splashes or overflows out of the frying pan, safe production is ensured, the oil turns into reddish brown and gradually turns deep, the glutinous rice cake and hot pepper slightly turns into color, and the oil turns from turbid into clear quality (after the oil is added, the oil turns into turbid after absorbing water and then turns into stir-fried, the water is continuously evaporated until the water content in the oil reaches a certain degree and becomes clear and glossy, and the oil contains rich oil-soluble flavor development substances), pouring the bean paste prepared by S1 into the frying pan, Crushing semen Sojae Preparatum and rhizoma Zingiberis recens, boiling with strong fire (preferably 600W) until the pan is full of boiling water, turning off slow fire (preferably 300W), timing, and decocting for 25-30 min; pouring 1.7 parts of sesame paste, 0.15 part of fermented glutinous rice, 1.5 parts of white granulated sugar, 1.2 parts of salt, and the pepper powder, the compound spice powder, the shredded preserved szechuan pickle and the shredded garlic prepared by S1 into a frying pan, finally pouring the fried sesame prepared by S1 into the frying pan, and uniformly stirring to obtain the odd-taste hotpot seasoning when the grease is changed from turbid to clear;

and detecting the moisture and the salt content of the odd-taste hotpot condiment, wherein the odd-taste hotpot condiment is qualified when the moisture is less than or equal to 20 percent and the salt is less than or equal to 15 percent, and otherwise, discarding. In the embodiment, the proportion of each component of the hotpot condiment is strictly controlled in the preparation process, so that the guarantee period of the odd-flavor hotpot condiment is ensured, and the odd-flavor taste of the odd-flavor hotpot condiment is further ensured.

In S1, the length of the hot pepper is controlled to 0.5-1.5cm in this embodiment, so that the worker can accurately determine the frying end point of the glutinous rice cake hot pepper in S2, which not only can prevent the glutinous rice cake hot pepper from being fried, but also can ensure that the flavor of the glutinous rice cake hot pepper is fully permeated into the seasoning packet, and in addition, the length of the hot pepper is controlled to 0.5-1.5cm in this embodiment, which can also facilitate the filling of the glutinous rice cake hot pepper.

S3, shaping and packaging: filling the fried odd-flavor hotpot condiment obtained in the step S2 into an inner bag, and cooling, solidifying and shaping the inner bag in a freezing chamber at the temperature of 2-10 ℃ by using the odd-flavor hotpot condiment produced from the animal fat; and finally, carrying out outer bag packaging and sealing on the shaped inner bag, and then carrying out outer packaging. Cooling the odd taste hotpot condiment produced by vegetable oil to normal temperature, carrying out outer bag packaging and sealing, and then carrying out outer packaging.

In order to ensure the taste of odd taste and the stability of the taste in the eating process, the embodiment also discloses a using method of the odd taste hotpot condiment, when the odd taste hotpot condiment is eaten, the odd taste hotpot condiment and liquid are diluted according to the weight ratio of 1:5-10, and the liquid is water or soup.

Examples 2 to 5

Examples 2-3 differ from example 1 only in that: the raw materials are added in different parts by weight; example 4 is different from examples 1 to 3 in that example 4 further comprises a flavor enhancer in addition to the difference in the weight parts of the added raw materials; example 5 differs from example 1 only in that: example 5 also includes an umami agent.

Examples 4 and 5 in S2, in addition to pouring sesame paste, fermented glutinous rice, white granulated sugar, salt, and the powdered pepper, the compound spice powder, the shredded tuber mustard and the shredded garlic prepared in S1 into the frying pan, it is also necessary to simultaneously pour into the frying pan a flavor enhancer, which is chicken essence and/or I + G.

See the following table for specific dosing amounts for examples 2-5:

comparative examples 1 to 3

Comparative example 1 differs from example 1 only in that: the flavoring bag of the comparative example did not include a compounded spice.

Comparative example 2 differs from example 1 only in that: the origin of green pricklyash peel and red pepper is Chongqing Jiangjin.

Comparative example 3 differs from example 1 only in that: the composite spice comprises the components of pepper, anise, tsaoko amomum fruit, fennel and lemongrass in a weight ratio of 4:1:1:1: 1.

Comparison group	The components and proportion of the composite spice	Producing area of green prickly ash and red pepper
			Comparative example 1	/	Wenshun
Comparative example 2	The weight ratio of pepper, anise, tsaoko amomum fruit, fennel and lemongrass is 1:1:1	Chongqing Jiangjin
			Comparative example 3	The weight ratio of pepper, anise, tsaoko amomum fruit, fennel and lemongrass is 4:1:1	Wenshun

140 people are divided into seven groups, taste evaluation is carried out on the hotpots prepared by the odd-taste hotpot condiment in the examples 1-4 and the comparative examples 1-3, 25 people are respectively taken in each example, according to the characteristics of odd taste, under the condition that the components and food materials are the same, the grading modes are divided into seven grading methods, the characteristics of odd taste are mainly reflected, and specific evaluation indexes and taste results are shown in the following table:

and (4) conclusion:

the odd taste chafing dish obtained from the chafing dish bottom material of the embodiment 1-5 has good sour, sweet, spicy, hot, fresh, fragrant and degree. In general, the odd-taste hotpot obtained from the hotpot seasoning of example 5 has the advantages of optimal sour, sweet, spicy, salty, hot, fresh, fragrant and rich flavor, palatable fresh and salty taste, oil but not greasy taste, alternate appearance, no main taste characteristic, and optimal overall taste and sense. The comprehensive taste not only reflects the essence of the hot pot, but also enjoys unique delicious and odd taste, and the comprehensive taste is disposable and shows unique safety.

Compared with the odd-flavor chafing dish obtained by the chafing dish bottom material in the example 1, the odd-flavor chafing dish obtained in the comparative example 1 is not added with the composite fragrant and pungent material, and the integral aroma of the odd-flavor chafing dish is not full, and the blending degree of sourness, sweetness, tingling, spiciness, saltiness, scalding, freshness and aroma is poor when the odd-flavor chafing dish is eaten.

Compared with the odd-flavor chafing dish obtained by the chafing dish bottom material of the example 1, the green pepper and the red pepper of the comparative example 2 are produced in Chongqing Jiangjin, and the odd-flavor chafing dish obtained is poor in tingling, piquancy and freshness.

However, compared with the odd-taste chafing dish obtained by the chafing dish bottom material of the example 1, the odd-taste chafing dish of the comparative example 3 has much different fragrance and greasy feeling, and the fragrance of the odd-taste chafing dish is optimal and has no greasy feeling when the weight ratio of the pepper, the aniseed, the tsaoko amomum fruit, the fennel and the lemongrass is 1:1:1: 1.

The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.

Claims

1. The odd-flavor hotpot condiment is characterized by comprising the following raw materials in parts by weight: 1.5-2.0 parts of broad bean paste, 0.2-0.3 part of fermented soya beans, 0.8-1.2 parts of garlic, 0.8-1.2 parts of ginger, 0.1-0.2 part of preserved szechuan pickle, 8-12 parts of dried hot pepper, 0.1-0.2 part of sesame, 16-20 parts of edible oil, 4.0-6.0 parts of pepper, 1.5-2.0 parts of sesame paste, 0.1-0.2 part of fermented glutinous rice, 1.0-2.0 parts of white granulated sugar, 1.0-1.5 parts of salt and 1.5-2.0 parts of lactic acid or citric acid; the spice composition also comprises 0.2-0.3 part of composite spice, wherein the composite spice comprises pepper, cardamom, amomum tsao-ko, fennel, liquorice, cinnamon and lemongrass, and the weight part ratio of the pepper, the cardamom, the amomum tsao-ko, the fennel, the liquorice, the cinnamon and the lemongrass is =1-2:1-2:1-2:1-2:1-2: 1-2.

2. The odd-taste hotpot condiment according to claim 1, further comprising 1-1.6 parts of an umami agent, wherein the umami agent is chicken essence and/or I + G.

3. The odd-taste hotpot condiment according to claim 1 or 2, wherein the edible oil comprises vegetable oil and animal oil, the vegetable oil is rapeseed oil, salad oil, peanut oil or corn oil, and the animal oil is beef tallow or lard rapeseed oil, salad oil, peanut oil or corn oil.

4. The odd-flavor hotpot condiment according to claim 1 or 2, wherein the weight ratio of pepper, cardamom, tsaoko amom, fennel, liquorice, cinnamon and vanilla is =1:1:1:1:1: 1.

5. The odd-flavor hotpot condiment according to claim 3, wherein the weight ratio of pepper, cardamom, tsaoko amom, fennel, liquorice, cinnamon and vanilla is =1:1:1:1:1: 1.

6. The odd-flavor hotpot condiment according to claim 1, 2 or 5, characterized in that the odd-flavor hotpot condiment and the liquid are diluted by weight part ratio of 1:5-10, and the liquid is water or soup.

7. The odd-taste hotpot condiment according to claim 3, wherein the odd-taste hotpot condiment and the liquid are diluted by weight part ratio of 1:5-10, and the liquid is water or soup.

8. The odd-taste hotpot condiment according to claim 4, wherein the odd-taste hotpot condiment and the liquid are diluted by weight part ratio of 1:5-10, and the liquid is water or soup.

9. The method for preparing the odd-taste hotpot condiment according to claim 1, which comprises the following steps:

10. The method for preparing a odd-taste hotpot condiment according to claim 9, wherein 1-1.6 parts of flavor enhancer is required to be simultaneously poured into the frying pan in S2, except that 1.5-2.0 parts of sesame paste, 0.1-0.2 parts of fermented glutinous rice, 1.0-2.0 parts of white granulated sugar, 1.0-1.5 parts of salt, and the pepper powder, the compound spice powder, the shredded tuber mustard and the shredded garlic prepared in S1 are poured into the frying pan, wherein the flavor enhancer is chicken essence and/or I + G.