CN112314922A - Hotpot condiment and preparation process thereof - Google Patents
Hotpot condiment and preparation process thereof Download PDFInfo
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- CN112314922A CN112314922A CN202011229976.8A CN202011229976A CN112314922A CN 112314922 A CN112314922 A CN 112314922A CN 202011229976 A CN202011229976 A CN 202011229976A CN 112314922 A CN112314922 A CN 112314922A
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 14
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 14
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- 235000019737 Animal fat Nutrition 0.000 description 1
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- 235000021360 Myristic acid Nutrition 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23L27/14—Dried spices
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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 a hotpot condiment and a preparation process thereof, wherein the hotpot condiment comprises the following raw materials in parts by weight: 170 parts of beef tallow 150-containing material, 140 parts of fish oil 120-containing material, 17-19 parts of thick broad-bean sauce, 24-26 parts of inner yellow pepper, 4-5 parts of gypsophila paniculata, 9-11 parts of ginger, 6-8 parts of garlic, 10-12 parts of pickled ginger, 10-12 parts of pickled red millet pepper, 2-3 parts of fermented soya beans, 4-5 parts of safflower pepper, 1.5-2 parts of paprika, 17-19 parts of edible salt, 23-26 parts of monosodium glutamate, 2-2.5 parts of white sugar, 14-15 parts of spice powder, 5-6 parts of white spirit, 0.1 part of ethyl maltol, 0.8-0.9 part of I + G, 2-3 parts of chicken extract, 4-5 parts of beef extract, 5-5.5 parts of cooking wine and 2-3 parts of yeast extract. According to the invention, the beef tallow and the fish oil are combined, the dosage ratio of the beef tallow and the fish oil is reasonably controlled, and the formula of the rest raw materials is reasonably designed, so that the prepared hotpot condiment can keep the fragrance and the taste, and can reduce saturated fatty acid in the hotpot condiment, and the prepared hotpot condiment is more nutritional and healthy.
Description
Technical Field
The invention relates to the technical field of seasoning food, in particular to a hotpot condiment and a preparation process thereof.
Background
The chafing dish is one of favorite food of people, and the quality and taste of the chafing dish are determined by the chafing dish bottom material, namely the formula of the raw materials in the chafing dish bottom material. With the improvement of living standard of people, the requirements on the hotpot condiment are higher and higher. The requirements on nutrition and health are higher and higher while the taste is pursued.
At present, the mainstream hotpot condiment comprises a beef tallow hotpot and a clear oil hotpot, although the clear oil hotpot is not easy to get inflamed, the smell and the taste of the clear oil hotpot condiment cannot reach the smell and the taste generated by the beef tallow hotpot, and therefore, the beef tallow hotpot condiment is popular.
Beef tallow is extracted from the fat tissue of cattle, but beef tallow contains a plurality of saturated fatty acids such as palmitic acid, myristic acid and the like, only a small amount of unsaturated fatty acids are contained, and the beef tallow is edible by general people but is not suitable for eating too much.
Saturated Fatty Acids (SFA) are fatty acids containing saturated bonds. In the diet, saturated fatty acids are mostly present in animal fat and milk fat, which are also rich in cholesterol. The high intake of saturated fatty acid is the main reason of the rise of blood cholesterol, triacylglycerol and low-density lipoprotein cholesterol (LDL-C), and the secondary causes of artery lumen stenosis, the formation of atherosclerosis and the increase of the risk of coronary heart disease. So eating more saturated fatty acids also entails eating more cholesterol.
Disclosure of Invention
The invention aims to provide a hotpot condiment, which solves the problem that the existing beef tallow hotpot condiment is high in saturated fatty acid content, and simultaneously retains the flavor and taste of the beef tallow hotpot condiment.
In addition, the invention also provides a preparation process of the hotpot condiment
The invention is realized by the following technical scheme:
a hot pot seasoning comprises beef tallow and fish oil as raw materials, wherein the fish oil accounts for 41% -48% of the total amount of the beef tallow and the fish oil.
In the prior art, the pure beef tallow hot pot seasoning contains higher saturated fatty acid, which is not beneficial to human health, and the pure fish oil hot pot seasoning has poorer fragrance and mouthfeel.
The inventive concept of the present application resides in:
by combining the beef tallow and the fish oil, reasonably controlling the dosage ratio of the beef tallow and the fish oil and reasonably designing the formulas of the other raw materials, the prepared hot pot seasoning can keep the fragrance and the taste, and can reduce saturated fatty acids in the hot pot seasoning, so that the prepared hot pot seasoning is more nutritional and healthy.
The applicant finds out through long-term tests that the use ratio of the beef tallow and the fish oil is set within the range of the invention, and the beef tallow and the fish oil are fried to prepare the hotpot condiment, so that the Sichuan flavor of the beef tallow hotpot is retained, and the content of saturated fatty acid in the hotpot condiment is reduced; the appearance of the product has no influence. Is suitable for mass popularization in the market and has good market prospect and commercial value.
Further, fish oil accounts for 45% of the total amount of beef tallow and fish oil.
Further, the feed comprises the following raw materials in parts by weight:
170 parts of beef tallow 150-containing material, 140 parts of fish oil 120-containing material, 17-19 parts of thick broad-bean sauce, 24-26 parts of inner yellow pepper, 4-5 parts of gypsophila paniculata, 9-11 parts of ginger, 6-8 parts of garlic, 10-12 parts of pickled ginger, 10-12 parts of pickled red millet pepper, 2-3 parts of fermented soya beans, 4-5 parts of safflower pepper, 1.5-2 parts of paprika, 17-19 parts of edible salt, 23-26 parts of monosodium glutamate, 2-2.5 parts of white sugar, 14-15 parts of spice powder, 5-6 parts of white spirit, 0.1 part of ethyl maltol, 0.8-0.9 part of I + G, 2-3 parts of chicken extract, 4-5 parts of beef extract, 5-5.5 parts of cooking wine and 2-3 parts of yeast extract.
Further, the feed comprises the following raw materials in parts by weight:
160 parts of beef tallow, 130 parts of fish oil, 17-19 parts of broad bean paste, 24-26 parts of internal yellow pepper, 4-5 parts of starfish pepper, 9-11 parts of ginger, 6-8 parts of garlic, 10-12 parts of pickled ginger, 10-12 parts of pickled red millet pepper, 2-3 parts of fermented soya beans, 4-5 parts of red pepper, 1.5-2 parts of pepper powder, 17-19 parts of edible salt, 23-26 parts of monosodium glutamate, 2-2.5 parts of white sugar, 14-15 parts of spice powder, 5-6 parts of white spirit, 0.1 part of ethyl maltol, 0.8-0.9 part of I + G, 2-3 parts of chicken extract, 4-5 parts of beef extract, 5-5.5 parts of cooking wine and 2-3 parts of yeast extract.
Further, the feed comprises the following raw materials in parts by weight:
160 parts of beef tallow, 130 parts of fish oil, 18 parts of broad bean paste, 25 parts of yellow pepper, 4 parts of starfish pepper, 10 parts of ginger, 7 parts of garlic, 11 parts of pickled ginger, 11 parts of pickled red millet pepper, 3 parts of fermented soya beans, 4.5 parts of red pepper, 2 parts of paprika, 18 parts of edible salt, 25 parts of monosodium glutamate, 2 parts of white sugar, 14.5 parts of spice powder, 5 parts of white spirit, 0.1 part of ethyl maltol, 0.85 part of I + G, 2.5 parts of chicken extract, 4.5 parts of beef extract, 5 parts of cooking wine and 2.5 parts of yeast extract.
Further, the feed additive comprises the following raw materials in parts by weight:
160 parts of beef tallow, 130 parts of fish oil, 18 parts of broad bean paste, 25 parts of yellow pepper, 4 parts of starfish pepper, 10 parts of ginger, 7 parts of garlic, 11 parts of pickled ginger, 11 parts of pickled red millet pepper, 3 parts of fermented soya beans, 4.5 parts of red pepper, 2 parts of paprika, 18 parts of edible salt, 25 parts of monosodium glutamate, 2 parts of white sugar, 14.5 parts of spice powder, 5 parts of white spirit, 0.1 part of ethyl maltol, 0.85 part of I + G, 2.5 parts of chicken extract, 4.5 parts of beef extract, 5 parts of cooking wine and 2.5 parts of yeast extract.
A preparation process of hotpot condiment comprises the following steps:
s1, raw material pretreatment: comprises boiling Capsici fructus, processing spice, processing fructus Zanthoxyli, and processing rhizoma Zingiberis recens, Bulbus Allii, rhizoma Zingiberis recens and Capsici fructus;
s2, frying the raw materials: the beef tallow and the fish oil are proportionally cooled and put into a pot, when the beef tallow and the fish oil are fried to the temperature of 130-132 ℃ with strong fire, ginger, garlic and pickled ginger are added, the stir-frying with strong fire is carried out for 10-12min, then the temperature is controlled to be 145-146 ℃, 2/3 boiled pepper is added, the stir-frying with strong fire is carried out for 38-40min, then the temperature is controlled to be 128-130 ℃ with strong fire, the residual 1/3 boiled pepper and pickled red millet pepper are added, the stir-frying with strong fire is carried out for 28-30min, then the temperature is controlled to be 110-112 ℃, broad bean paste and fermented soya bean are added, the stir-frying with strong fire is carried out for 25-26min, then spice is added, the stir-frying with large fire is carried out for 8-10min, then the temperature is controlled to be 115-116 ℃, the safflower pepper is added, the stir-frying with strong fire is carried out for 5-6min, the fire is shut off, when the temperature is maintained to be 115-116, I + G, chicken extract, beef extract, cooking wine, yeast extract, salt, monosodium glutamate and white sugar, and frying for 5 min.
In the preparation process of the hotpot condiment, the adding sequence of the raw materials, the frying time, the frying temperature and the duration control have great influence on the taste and flavor of the prepared hotpot condiment.
The hotpot condiment prepared by the process disclosed by the invention is good in taste and flavor, good in color and luster, fragrant in smell and good in tissue form (appearance).
Further, the specific process of cooking the pepper is as follows:
cutting the inner yellow pepper and the starfish pepper into sections, putting the sections into a pot after water is boiled, fishing after 1.5 minutes, and then dehydrating for 1 minute and 20 seconds, wherein the weight ratio of the sections before and after dehydration is 2-2.2: 1;
the spice treatment comprises soaking spice powder in Chinese liquor;
the treatment of the red pepper comprises the following steps: soaking fructus Zanthoxyli in water, and filtering to dry;
processing ginger, garlic, pickled ginger and pickled red capsicum frutescens: respectively granulating rhizoma Zingiberis recens, Bulbus Allii, rhizoma Zingiberis recens and Capsici fructus.
Boiling the peppers: the chili is boiled, so that the dry chili absorbs a certain amount of water, and the color and the piquancy of the chili are better excited in the frying process, so that the color and the piquancy of the product are more prominent. Prevent the hot pepper from losing too much water and burning taste due to long frying time.
And (3) perfume treatment: soaking in Chinese liquor to remove the odor of the spice and excite the flavor of the spice.
And (3) treatment of the red pepper: the zanthoxylum bungeanum maxim is soaked in water, so that the zanthoxylum bungeanum maxim absorbs a certain amount of water, the spicy flavor of the zanthoxylum bungeanum maxim is more easily separated out in the frying process, and the phenomenon that the zanthoxylum bungeanum maxim is burnt due to long frying time is prevented.
Further, the length of the cut sections of the internal yellow peppers and the starfish peppers is 1-2 cm, and the seed removing treatment is carried out, wherein the seed removing rate is more than or equal to 35%.
Further, the raw materials are sequentially weighed and filled after being fried.
Compared with the prior art, the invention has the following advantages and beneficial effects:
1. according to the invention, the beef tallow and the fish oil are combined, the dosage ratio of the beef tallow and the fish oil is reasonably controlled, and the formula of the rest raw materials is reasonably designed, so that the prepared hotpot condiment can keep the fragrance and the taste, and can reduce saturated fatty acid in the hotpot condiment, and the prepared hotpot condiment is more nutritional and healthy.
2. The fried hotpot condiment retains the Sichuan flavor of the beef tallow hotpot, and reduces the content of saturated fatty acid in the hotpot condiment; the appearance of the product is not affected; is suitable for mass popularization in the market and has good market prospect and commercial value.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not used as limitations of the present invention.
Example 1:
a hotpot condiment comprises the following raw materials in parts by weight:
160 parts of beef tallow, 130 parts of fish oil, 18 parts of broad bean paste, 25 parts of yellow pepper, 4 parts of starfish pepper, 10 parts of ginger, 7 parts of garlic, 11 parts of pickled ginger, 11 parts of pickled red millet pepper, 3 parts of fermented soya beans, 4.5 parts of red pepper, 2 parts of paprika, 18 parts of edible salt, 25 parts of monosodium glutamate, 2 parts of white sugar, 14.5 parts of spice powder, 5 parts of white spirit, 0.1 part of ethyl maltol, 0.85 part of I + G, 2.5 parts of chicken extract, 4.5 parts of beef extract, 5 parts of cooking wine and 2.5 parts of yeast extract.
In this example, the fish oil accounted for 45% of the total amount of tallow and fish oil.
The preparation process of the hotpot condiment comprises the following steps:
s1, raw material pretreatment: comprises the steps of pepper boiling, spice treatment, safflower pepper treatment, and ginger, garlic, pickled ginger and pickled red millet pepper treatment:
boiling the peppers: firstly, respectively removing seeds of the internal yellow pepper and the starfish pepper: cutting into 1.5cm hot pepper sections, wherein the seed removal rate is more than or equal to 35%; then putting the mixture into a pot, fishing the mixture after 1.5 minutes, and then dehydrating the mixture, wherein the dehydration time is 1 minute and 20 seconds, and the weight ratio of the mixture before and after dehydration is 2: 1, the cooking amount of a single pot is 30 jin;
and (3) perfume treatment: soaking the spice powder in Chinese liquor;
and (3) treatment of the red pepper: soaking fructus Zanthoxyli in water, and filtering to dry;
processing ginger, garlic, pickled ginger and pickled red capsicum frutescens: cutting rhizoma Zingiberis recens, Bulbus Allii, rhizoma Zingiberis recens and pickled red fructus Capsici into 2mm pieces respectively with a cutting and mixing machine;
s2, frying the raw materials: the beef tallow and the fish oil are proportionally cooled together, oil is added into a pot, the beef tallow and the fish oil are added when the beef tallow and the fish oil are fried with strong fire to 130 ℃, ginger, garlic and pickled ginger are added, the beef tallow and the fish oil are fried for 10min with strong fire, then the temperature is controlled to 145 ℃, 2/3 cooked chilli is added, the hot pepper is fried with strong fire for 38min, then the temperature is controlled to 128 ℃, the rest 1/3 cooked chilli and pickled red millet are added, the hot pepper is fried with strong fire for 28min, then the temperature is controlled to 110 ℃, broad bean paste and fermented soya beans are added, the hot bean paste is fried with strong fire for 25min, spice is added, the hot pepper is fried with strong fire for 8min, then the temperature is controlled to 115 ℃, the safflower pepper is added, the hot fire is fried for 5min, the fire is turned off, when the temperature is maintained to 115 ℃, the pepper powder is added, the stir-frying is carried out for 2min, then the ethyl maltol, the I + G, the chicken extract, the beef:
and S3, pouring into a skip car, weighing, starting a stirring device, and filling.
Example 2:
this example is based on example 1, and differs from example 1 in that: the dosage of each material is different, and the technological parameters are different, specifically:
a hotpot condiment comprises the following raw materials in parts by weight:
150 parts of beef tallow, 120 parts of fish oil, 17 parts of broad bean paste, 24 parts of yellow pepper, 4 parts of starfish pepper, 9 parts of ginger, 6 parts of garlic, 10 parts of pickled ginger, 10 parts of pickled red millet pepper, 2 parts of fermented soya beans, 4 parts of red pepper, 1.5 parts of paprika, 17 parts of edible salt, 23 parts of monosodium glutamate, 2 parts of white sugar, 14 parts of spice powder, 5 parts of white spirit, 0.1 part of ethyl maltol, 0.8 part of I + G, 2 parts of chicken extract, 4 parts of beef extract, 5 parts of cooking wine and 2 parts of yeast extract.
In this example, the fish oil accounted for 44% of the total amount of tallow and fish oil.
S1, raw material pretreatment: comprises the steps of pepper boiling, spice treatment, safflower pepper treatment, and ginger, garlic, pickled ginger and pickled red millet pepper treatment:
boiling the peppers: firstly, respectively removing seeds of the internal yellow pepper and the starfish pepper: cutting into 2cm hot pepper sections, wherein the seed removal rate is more than or equal to 35%; then putting the mixture into a pot, fishing the mixture after 1.5 minutes, and then dehydrating the mixture, wherein the dehydration time is 1 minute and 20 seconds, and the weight ratio of the mixture before and after dehydration is 2.2: 1, the cooking amount of a single pot is 30 jin;
s2, frying the raw materials: the beef tallow and the fish oil are proportionally cooled together, oil is added into a pot, the beef tallow and the fish oil are fried with big fire until the temperature is 132 ℃, ginger, garlic and pickled ginger are added, the beef tallow and the fish oil are fried with big fire for 12min, then the temperature is controlled at 146 ℃, 2/3 cooked chili is added, the hot pepper is fried with big fire for 40min, then the temperature is controlled at 130 ℃, the rest 1/3 cooked chili and pickled red millet are added, the hot pepper is fried with big fire for 30min, then the temperature is controlled at 112 ℃, broad bean paste and fermented soya beans are added, the hot bean paste is fried with big fire for 26min, spice is added, the hot pepper is fried with big fire for 10min, the temperature is controlled at 116 ℃, safflower pepper is added, the hot bean is fried for 6min, the fire is turned off, the temperature is maintained at 115-116 ℃, the pepper powder is added, the stir-frying is carried out for 2min, then the ethyl maltol, the I + G, the chicken cream, the beef cream, the cooking wine, the yeast cream, the:
example 3:
this example is based on example 1, and differs from example 1 in that: the dosage of each material is different, specifically:
a hotpot condiment comprises the following raw materials in parts by weight:
170 parts of beef tallow, 140 parts of fish oil, 9 parts of broad bean paste, 26 parts of yellow pepper, 5 parts of starfish pepper, 11 parts of ginger, 8 parts of garlic, 12 parts of pickled ginger, 12 parts of pickled red millet pepper, 3 parts of fermented soya beans, 5 parts of red pepper, 2 parts of paprika, 19 parts of edible salt, 26 parts of monosodium glutamate, 2.5 parts of white sugar, 15 parts of spice powder, 6 parts of white spirit, 0.1 part of ethyl maltol, 0.9 part of I + G, 3 parts of chicken extract, 5 parts of beef extract, 5.5 parts of cooking wine and 3 parts of yeast extract.
In this example, the fish oil accounted for 45% of the total amount of tallow and fish oil.
Example 4:
this example is based on example 1, and differs from example 1 in that: the amount of tallow and fish oil varies, specifically:
170 parts of beef tallow and 120 parts of fish oil.
In this example, the fish oil accounted for 41% of the total amount of tallow and fish oil.
Example 5:
this example is based on example 1, and differs from example 1 in that: the amount of tallow and fish oil varies, specifically:
beef tallow 150 parts and fish oil 140 parts.
In this example, the fish oil accounted for 48% of the total amount of tallow and fish oil.
Comparative example 1:
this example is based on example 1, and differs from example 1 in that: the amount of tallow and fish oil varies, specifically:
190 parts of beef tallow and 110 parts of fish oil.
In this comparative example, fish oil accounted for 37% of the total amount of tallow and fish oil.
Comparative example 2:
this example is based on example 1, and differs from example 1 in that: the amount of tallow and fish oil varies, specifically:
200 parts of beef tallow and 100 parts of fish oil.
In this comparative example, the fish oil accounted for 33% of the total amount of tallow and fish oil.
Comparative example 3:
this example is based on example 1, and differs from example 1 in that: the amount of tallow and fish oil varies, specifically:
140 parts of beef tallow and 150 parts of fish oil.
In this comparative example, the fish oil accounted for 52% of the total amount of tallow and fish oil.
Comparative example 4:
this example is based on example 1, and differs from example 1 in that: the amount of tallow and fish oil varies, specifically:
120 parts of beef tallow and 170 parts of fish oil.
In this comparative example, fish oil accounted for 59% of the total amount of tallow and fish oil.
Comparative example 5:
this example is based on example 1, and differs from example 1 in that: equal amount of beef tallow is used to replace the fish oil, namely the comparative example is pure beef tallow hot pot seasoning.
Comparative example 6:
this example is based on example 1, and differs from example 1 in that: equal amount of fish oil is adopted to replace the beef tallow, namely the comparative example is the pure fish oil hotpot condiment.
Comparative example 7:
this example is based on example 1, and differs from example 1 in that: directly cutting the internal yellow peppers and the starfish peppers into sections, putting the internal yellow peppers and the starfish peppers into a pot without boiling water, fishing the internal yellow peppers and the starfish peppers after 1.5 minutes, and then dehydrating; the spice powder is not soaked in the white spirit; the red pepper was used as it was without soaking in water.
The hotpot condiment prepared in the examples 1-7 and the comparative examples 1-4 is subjected to saturated fatty acid detection, mouthfeel and flavor detection, and the fatty acid detection is carried out by using the fatty acid detection in GB 5009.168 national food safety standard food, and the results are shown in the table 1:
TABLE 1
From the data in table 1, it can be seen that:
1) the hotpot condiment adopting the formula disclosed by the invention is low in saturated fatty acid content, good in color, flavor and taste, uniform and solid, and good in product forming.
2) From a comparison of the data of example 1 and comparative examples 1 to 2, it can be seen that:
when the content of the fish oil is lower than the range of the invention, the content of saturated fatty acid is relatively increased, the beef tallow taste is strong, and the oil fragrance is weak.
3) From a comparison of the data of example 1 and comparative examples 3 to 4, it can be seen that:
when the content of the fish oil is higher than the range of the present invention, although the content of the saturated fatty acid is relatively reduced, there is a fishy smell, a weak beef tallow taste, a weak composite taste, no beef tallow flavor, and a soft molding.
4) From a comparison of the data of example 1 and comparative examples 5 to 6, it can be seen that:
when the hotpot condiment is free of fish oil, although the beef tallow is rich in flavor and inherent aroma, the content of saturated fatty acid is obviously increased, and when the hotpot condiment is free of beef tallow, the saturated fatty acid content is reduced, the hotpot condiment has fishy smell and no special aroma and smell of the hotpot, and the product is semisolid and soft to mold.
5) Comparison of the data from example 1 and comparative example 7 shows that:
when the raw materials such as the hot pepper and the like are not pretreated, the prepared hotpot condiment has slightly bitter taste, burnt taste, poor compound taste and poor mouthfeel.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are only illustrative of the present invention and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (10)
1. The hotpot condiment is characterized in that the raw materials comprise beef tallow and fish oil, wherein the fish oil accounts for 41% -48% of the total amount of the beef tallow and the fish oil.
2. A hotpot condiment according to claim 1, characterized in that fish oil represents 45% of the total amount of beef tallow and fish oil.
3. The hotpot condiment according to claim 1, which is characterized by comprising the following raw materials in parts by weight:
170 parts of beef tallow 150-containing material, 140 parts of fish oil 120-containing material, 17-19 parts of thick broad-bean sauce, 24-26 parts of inner yellow pepper, 4-5 parts of gypsophila paniculata, 9-11 parts of ginger, 6-8 parts of garlic, 10-12 parts of pickled ginger, 10-12 parts of pickled red millet pepper, 2-3 parts of fermented soya beans, 4-5 parts of safflower pepper, 1.5-2 parts of paprika, 17-19 parts of edible salt, 23-26 parts of monosodium glutamate, 2-2.5 parts of white sugar, 14-15 parts of spice powder, 5-6 parts of white spirit, 0.1 part of ethyl maltol, 0.8-0.9 part of I + G, 2-3 parts of chicken extract, 4-5 parts of beef extract, 5-5.5 parts of cooking wine and 2-3 parts of yeast extract.
4. The hotpot condiment according to claim 3, which is characterized by comprising the following raw materials in parts by weight:
160 parts of beef tallow, 130 parts of fish oil, 17-19 parts of broad bean paste, 24-26 parts of internal yellow pepper, 4-5 parts of starfish pepper, 9-11 parts of ginger, 6-8 parts of garlic, 10-12 parts of pickled ginger, 10-12 parts of pickled red millet pepper, 2-3 parts of fermented soya beans, 4-5 parts of red pepper, 1.5-2 parts of pepper powder, 17-19 parts of edible salt, 23-26 parts of monosodium glutamate, 2-2.5 parts of white sugar, 14-15 parts of spice powder, 5-6 parts of white spirit, 0.1 part of ethyl maltol, 0.8-0.9 part of I + G, 2-3 parts of chicken extract, 4-5 parts of beef extract, 5-5.5 parts of cooking wine and 2-3 parts of yeast extract.
5. The hotpot condiment according to claim 3, which is characterized by comprising the following raw materials in parts by weight:
160 parts of beef tallow, 130 parts of fish oil, 18 parts of broad bean paste, 25 parts of yellow pepper, 4 parts of starfish pepper, 10 parts of ginger, 7 parts of garlic, 11 parts of pickled ginger, 11 parts of pickled red millet pepper, 3 parts of fermented soya beans, 4.5 parts of red pepper, 2 parts of paprika, 18 parts of edible salt, 25 parts of monosodium glutamate, 2 parts of white sugar, 14.5 parts of spice powder, 5 parts of white spirit, 0.1 part of ethyl maltol, 0.85 part of I + G, 2.5 parts of chicken extract, 4.5 parts of beef extract, 5 parts of cooking wine and 2.5 parts of yeast extract.
6. The hotpot condiment according to claim 5, which is characterized by comprising the following raw materials in parts by weight:
160 parts of beef tallow, 130 parts of fish oil, 18 parts of broad bean paste, 25 parts of yellow pepper, 4 parts of starfish pepper, 10 parts of ginger, 7 parts of garlic, 11 parts of pickled ginger, 11 parts of pickled red millet pepper, 3 parts of fermented soya beans, 4.5 parts of red pepper, 2 parts of paprika, 18 parts of edible salt, 25 parts of monosodium glutamate, 2 parts of white sugar, 14.5 parts of spice powder, 5 parts of white spirit, 0.1 part of ethyl maltol, 0.85 part of I + G, 2.5 parts of chicken extract, 4.5 parts of beef extract, 5 parts of cooking wine and 2.5 parts of yeast extract.
7. The process for preparing a hot pot seasoning as claimed in any one of claims 3 to 6, comprising the steps of:
s1, raw material pretreatment: comprises boiling Capsici fructus, processing spice, processing fructus Zanthoxyli, and processing rhizoma Zingiberis recens, Bulbus Allii, rhizoma Zingiberis recens and Capsici fructus;
s2, frying the raw materials: the beef tallow and the fish oil are proportionally cooled and put into a pot, when the beef tallow and the fish oil are fried to the temperature of 130-132 ℃ with strong fire, ginger, garlic and pickled ginger are added, the stir-frying with strong fire is carried out for 10-12min, then the temperature is controlled to be 145-146 ℃, 2/3 boiled pepper is added, the stir-frying with strong fire is carried out for 38-40min, then the temperature is controlled to be 128-130 ℃ with strong fire, the residual 1/3 boiled pepper and pickled red millet pepper are added, the stir-frying with strong fire is carried out for 28-30min, then the temperature is controlled to be 110-112 ℃, broad bean paste and fermented soya bean are added, the stir-frying with strong fire is carried out for 25-26min, then spice is added, the stir-frying with large fire is carried out for 8-10min, then the temperature is controlled to be 115-116 ℃, the safflower pepper is added, the stir-frying with strong fire is carried out for 5-6min, the fire is shut off, when the temperature is maintained to be 115-116, I + G, chicken extract, beef extract, cooking wine, yeast extract, salt, monosodium glutamate and white sugar, and frying for 5 min.
8. The preparation process of the hotpot condiment as claimed in claim 7, wherein the cooking process of the hot pepper is as follows:
cutting the inner yellow pepper and the starfish pepper into sections, putting the sections into a pot after water is boiled, fishing after 1.5 minutes, and then dehydrating for 1 minute and 20 seconds, wherein the weight ratio of the sections before and after dehydration is 2-2.2: 1;
the spice treatment comprises soaking spice powder in Chinese liquor;
the treatment of the red pepper comprises the following steps: soaking fructus Zanthoxyli in water, and filtering to dry;
processing ginger, garlic, pickled ginger and pickled red capsicum frutescens: respectively granulating rhizoma Zingiberis recens, Bulbus Allii, rhizoma Zingiberis recens and Capsici fructus.
9. The preparation process of the hotpot condiment as claimed in claim 8, wherein the cut sections of the inner yellow pepper and the starfish pepper are 1-2 cm in length, and the deseeding treatment is carried out, so that the deseeding rate is not less than 35%.
10. The preparation process of the hotpot condiment as claimed in claim 7, wherein the raw materials are sequentially weighed and filled after being fried.
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| CN113662162A (en) * | 2021-08-25 | 2021-11-19 | 四川中恩创新实业集团有限公司 | Hotpot condiment and preparation method thereof |
| CN116058485A (en) * | 2022-12-26 | 2023-05-05 | 宁夏春升源生物科技有限公司 | Preparation method of snail powder flavor fermentation type hotpot condiment |
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