CN112450414A - 一种火锅底料的制备方法 - Google Patents
一种火锅底料的制备方法 Download PDFInfo
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- CN112450414A CN112450414A CN202011370373.XA CN202011370373A CN112450414A CN 112450414 A CN112450414 A CN 112450414A CN 202011370373 A CN202011370373 A CN 202011370373A CN 112450414 A CN112450414 A CN 112450414A
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- parts
- hotpot condiment
- mushroom
- spice
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Abstract
本发明公开了一种火锅底料的制备方法,包括以下步骤:S1、准备原料;S2、炒制香料;S3、香料打粉;S4、菌料碾碎;S5、熬煮菌料;S6、混合原料;S7、装袋密封;S8、杀菌;S9、冷冻;本火锅底料的鲜香味浓郁,具有菌类的口感和香味,同时具有香料散发的香气,既营养口感又好;此外,本火锅底料的制备方法较为简单,制得的底料颗粒度小,不容易沉渣,烹煮较长时间也不容易产生渣,口感良好。
Description
技术领域
本发明属于火锅底料制备领域,具体涉及一种火锅底料的制备方法。
背景技术
在我国传统火锅的基础上,开发研制而成。我国传统的火锅分为麻辣火锅和清淡型火锅,但有很大一部分人无法适应口味厚重的麻辣火锅,故而选择食用清淡型火锅;传统的清淡型火锅又分为:三鲜火锅、牛骨汤锅等。火锅形式多样,受到很多人的喜爱。
如授权公告号为CN106962871B所公开的一种番茄火锅底料及其制备方法,其中,包括以下重量份的原料:番茄泥10~60、番茄酱5~20、植物油5~13、姜沫1~3、白砂糖1~3、白胡椒面0.1~1、鸡精调味料1~3、食用盐0.1~1、柠檬酸0.05~0.1、鸡肉粉0.1~1、山梨酸钾0.05、黄原胶0.05~0.1、无菌水20~30。
上述的这种番茄火锅底料及其制备方法制造了清淡的番茄味火锅,但是上述的这种番茄火锅底料及其制备方法依旧存在着一些缺点,如:制造的火锅底料鲜香味不足,缺乏菌类的口感和香味,且该制造方法较为复杂,制造的底料颗粒度较大,容易沉渣,导致口感不好。
发明内容
本发明的目的在于提供一种火锅底料的制备方法,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:一种火锅底料的制备方法,具体包括以下步骤:
S1、准备原料:准备以下重量计组分备用:牛油800-1000份、枸杞子5-10份、党参3-7份、辣木籽2-4份、当归10-15份、白蔻8-12份、毕拨8-12份、桂皮10-15份、孜然40-50份、香菇15-20份、口蘑20-30份、茶树菇10-15份、羊肚菌10-15份、松茸3-6份、竹荪5-10份、白灵菇8-12份、牛肝菌8-12份、鲜味添加剂10-20份、防腐剂8-10份和食盐40-50份;
S2、炒制香料:将干燥的枸杞子、党参、辣木籽、当归、白蔻、毕拨、桂皮、孜然倒入炒锅内进行炒制,控制炒锅内温度为80-90℃并炒制20-30min;
S3、香料打粉:将所述S2炒制的香料倒入至打粉机内进行打粉,控制打粉时的转速为2600-3000r/min,控制打粉后香料的细度为20-30目;
S4、菌料碾碎:将香菇、口蘑、茶树菇、羊肚菌、松茸、竹荪、白灵菇、牛肝菌置于研磨机内进行碾碎;
S5、熬煮菌料:将所述S4碾碎的菌料加注至煮锅内,并加注菌料质量8-10倍的水,之后将煮锅内温度加热至100℃并保温5-10min,之后将煮锅内温度冷却至常温,之后将煮锅内温度加热至88-92℃并保温20-30min;
S6、混合原料:将所述S1中的牛油、所述S3得到的打粉香料和所述S5得到的熬煮菌料共同加入至搅拌桶内并搅拌充分,之后将其加热至沸腾后冷区至室温,得到底料;
S7、装袋密封:用装袋机将得到的底料装袋并密封;
S8、杀菌:将所述S7装袋密封后的底料放置到紫外线杀菌室内进行杀菌;
S9、冷冻。
优选的,所述鲜味添加剂包括质量占比为2:1:1的谷氨酸、氧化三甲胺、甘氨酸。
优选的,所述S1准备以下重量计组分备用:牛油900-950份、枸杞子8-10份、党参4-6份、辣木籽2-4份、当归10-15份、白蔻8-12份、毕拨8-12份、桂皮10-15份、孜然40-50份、香菇15-20份、口蘑20-30份、茶树菇13-15份、羊肚菌10-15份、松茸3-6份、竹荪5-10份、白灵菇8-12份、牛肝菌8-12份、鲜味添加剂10-20份、防腐剂8-10份和食盐45-50份。
优选的,所述防腐剂包括质量占比为2:1.5:3:1的山梨酸、蔗糖脂肪酸酯、二碳酸二甲酯、苯甲酸钠。
优选的,所述S9冷冻时将所述S8杀菌得到的底料包转移至货架上并平铺,之后将货架整体置入温度不高于18℃的冷房内进行冷冻。
优选的,所述S2炒制香料时,还加入占据所述枸杞子、所述党参、所述辣木籽、所述当归、所述白蔻、所述毕拨、所述桂皮、所述孜然总质量质量比为15-20%的干红辣椒。
优选的,所述S4菌料碾碎时,还加入占据占据所述香菇、所述口蘑、所述茶树菇、所述羊肚菌、所述松茸、所述竹荪、所述白灵菇、所述牛肝菌总质量质量比为25-28%的鸡肉粉。
优选的,所述S7装袋密封时采用真空灌装机进行灌装,灌装时将底料袋抽取真空,并选择聚乙烯或者聚丙烯材质的拉链式灌装袋进行灌装。
优选的,所述所述S2炒制香料时,还加入占据所述枸杞子、所述党参、所述辣木籽、所述当归、所述白蔻、所述毕拨、所述桂皮、所述孜然总质量质量比为24-30%的花椒和胡椒,所述花椒与所述胡椒的质量比为3:1。
与现有技术相比,本发明的有益效果是:
(1)、本火锅底料的鲜香味浓郁,具有菌类的口感和香味,同时具有香料散发的香气,其中香料中采用了具有保健和促进食欲的党参、辣木籽、当归、白蔻、毕拨,这几种成分之间相互配合,能够促进消化并口感良好;其中菌料中采用了香菇、口蘑、茶树菇、羊肚菌、松茸、竹荪、白灵菇、牛肝菌,这些菌落的混合能够爆发出菌类特有的鲜香味和口感,既营养口感又好。
(2)、本火锅底料的制备方法较为简单,通过采用炒制香料、香料打粉、菌料碾碎、熬煮菌料、混合原料、装袋密封、杀菌、冷冻等工艺能够工业化制得火锅底料,流程简单。
(3)、本火锅底料的制备方法制得的底料颗粒度小,不容易沉渣,烹煮较长时间也不容易产生渣,口感良好。
附图说明
图1为本发明的流程框图。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
请参阅图1,本发明提供一种技术方案:一种火锅底料的制备方法,具体包括以下步骤:
S1、准备原料:准备以下重量计组分备用:牛油800份、枸杞子5份、党参3份、辣木籽2份、当归10份、白蔻8份、毕拨8份、桂皮10份、孜然40份、香菇15份、口蘑20份、茶树菇10份、羊肚菌10份、松茸3份、竹荪5份、白灵菇8份、牛肝菌8份、鲜味添加剂10份、防腐剂8份和食盐40份;
S2、炒制香料:将干燥的枸杞子、党参、辣木籽、当归、白蔻、毕拨、桂皮、孜然倒入炒锅内进行炒制,控制炒锅内温度为80℃并炒制20min;
S3、香料打粉:将S2炒制的香料倒入至打粉机内进行打粉,控制打粉时的转速为2600r/min,控制打粉后香料的细度为20目;
S4、菌料碾碎:将香菇、口蘑、茶树菇、羊肚菌、松茸、竹荪、白灵菇、牛肝菌置于研磨机内进行碾碎;
S5、熬煮菌料:将S4碾碎的菌料加注至煮锅内,并加注菌料质量8-10倍的水,之后将煮锅内温度加热至100℃并保温5min,之后将煮锅内温度冷却至常温,之后将煮锅内温度加热至88℃并保温20min;
S6、混合原料:将S1中的牛油、S3得到的打粉香料和S5得到的熬煮菌料共同加入至搅拌桶内并搅拌充分,之后将其加热至沸腾后冷区至室温,得到底料;
S7、装袋密封:用装袋机将得到的底料装袋并密封;
S8、杀菌:将S7装袋密封后的底料放置到紫外线杀菌室内进行杀菌;
S9、冷冻。
本实施例中,优选的,鲜味添加剂包括质量占比为2:1:1的谷氨酸、氧化三甲胺、甘氨酸。
本实施例中,优选的,防腐剂包括质量占比为2:1.5:3:1的山梨酸、蔗糖脂肪酸酯、二碳酸二甲酯、苯甲酸钠。
本实施例中,优选的,S9冷冻时将S8杀菌得到的底料包转移至货架上并平铺,之后将货架整体置入温度不高于18℃的冷房内进行冷冻。
本实施例中,优选的,S2炒制香料时,还加入占据枸杞子、党参、辣木籽、当归、白蔻、毕拨、桂皮、孜然总质量质量比为15%的干红辣椒。
本实施例中,优选的,S4菌料碾碎时,还加入占据占据香菇、口蘑、茶树菇、羊肚菌、松茸、竹荪、白灵菇、牛肝菌总质量质量比为25%的鸡肉粉。
本实施例中,优选的,S7装袋密封时采用真空灌装机进行灌装,灌装时将底料袋抽取真空,并选择聚乙烯材质的拉链式灌装袋进行灌装。
本实施例中,优选的,S2炒制香料时,还加入占据枸杞子、党参、辣木籽、当归、白蔻、毕拨、桂皮、孜然总质量质量比为24%的花椒和胡椒,花椒与胡椒的质量比为3:1。
分析并实验可知:本火锅底料的鲜香味浓郁,具有菌类的口感和香味,同时具有香料散发的香气,其中香料中采用了具有保健和促进食欲的党参、辣木籽、当归、白蔻、毕拨,这几种成分之间相互配合,能够促进消化并口感良好;其中菌料中采用了香菇、口蘑、茶树菇、羊肚菌、松茸、竹荪、白灵菇、牛肝菌,这些菌落的混合能够爆发出菌类特有的鲜香味和口感,既营养口感又好;此外,本火锅底料的制备方法较为简单,通过采用炒制香料、香料打粉、菌料碾碎、熬煮菌料、混合原料、装袋密封、杀菌、冷冻等工艺能够工业化制得火锅底料,流程简单;再者,本火锅底料的制备方法制得的底料颗粒度小,不容易沉渣,烹煮较长时间也不容易产生渣,口感良好。
实施例2
请参阅图1,本发明提供一种技术方案:一种火锅底料的制备方法,具体包括以下步骤:
S1、准备原料:准备以下重量计组分备用:牛油1000份、枸杞子10份、党参7份、辣木籽4份、当归15份、白蔻12份、毕拨12份、桂皮15份、孜然50份、香菇20份、口蘑30份、茶树菇15份、羊肚菌15份、松茸6份、竹荪10份、白灵菇12份、牛肝菌12份、鲜味添加剂20份、防腐剂10份和食盐50份;
S2、炒制香料:将干燥的枸杞子、党参、辣木籽、当归、白蔻、毕拨、桂皮、孜然倒入炒锅内进行炒制,控制炒锅内温度为90℃并炒制30min;
S3、香料打粉:将S2炒制的香料倒入至打粉机内进行打粉,控制打粉时的转速为3000r/min,控制打粉后香料的细度为30目;
S4、菌料碾碎:将香菇、口蘑、茶树菇、羊肚菌、松茸、竹荪、白灵菇、牛肝菌置于研磨机内进行碾碎;
S5、熬煮菌料:将S4碾碎的菌料加注至煮锅内,并加注菌料质量8-10倍的水,之后将煮锅内温度加热至100℃并保温10min,之后将煮锅内温度冷却至常温,之后将煮锅内温度加热至92℃并保温30min;
S6、混合原料:将S1中的牛油、S3得到的打粉香料和S5得到的熬煮菌料共同加入至搅拌桶内并搅拌充分,之后将其加热至沸腾后冷区至室温,得到底料;
S7、装袋密封:用装袋机将得到的底料装袋并密封;
S8、杀菌:将S7装袋密封后的底料放置到紫外线杀菌室内进行杀菌;
S9、冷冻。
本实施例中,优选的,鲜味添加剂包括质量占比为2:1:1的谷氨酸、氧化三甲胺、甘氨酸。
本实施例中,优选的,防腐剂包括质量占比为2:1.5:3:1的山梨酸、蔗糖脂肪酸酯、二碳酸二甲酯、苯甲酸钠。
本实施例中,优选的,S9冷冻时将S8杀菌得到的底料包转移至货架上并平铺,之后将货架整体置入温度不高于18℃的冷房内进行冷冻。
本实施例中,优选的,S2炒制香料时,还加入占据枸杞子、党参、辣木籽、当归、白蔻、毕拨、桂皮、孜然总质量质量比为20%的干红辣椒。
本实施例中,优选的,S4菌料碾碎时,还加入占据占据香菇、口蘑、茶树菇、羊肚菌、松茸、竹荪、白灵菇、牛肝菌总质量质量比为28%的鸡肉粉。
本实施例中,优选的,S7装袋密封时采用真空灌装机进行灌装,灌装时将底料袋抽取真空,并选择聚乙烯材质的拉链式灌装袋进行灌装。
本实施例中,优选的,S2炒制香料时,还加入占据枸杞子、党参、辣木籽、当归、白蔻、毕拨、桂皮、孜然总质量质量比为30%的花椒和胡椒,花椒与胡椒的质量比为3:1。
实施例3
请参阅图1,本发明提供一种技术方案:一种火锅底料的制备方法,具体包括以下步骤:
S1、准备原料:准备以下重量计组分备用:牛油900份、枸杞子8份、党参6份、辣木籽3份、当归14份、白蔻10份、毕拨10份、桂皮13份、孜然43份、香菇18份、口蘑25份、茶树菇13份、羊肚菌13份、松茸3份、竹荪6份、白灵菇8份、牛肝菌8份、鲜味添加剂10份、防腐剂8份和食盐40份;
S2、炒制香料:将干燥的枸杞子、党参、辣木籽、当归、白蔻、毕拨、桂皮、孜然倒入炒锅内进行炒制,控制炒锅内温度为84℃并炒制26min;
S3、香料打粉:将S2炒制的香料倒入至打粉机内进行打粉,控制打粉时的转速为2800r/min,控制打粉后香料的细度为25目;
S4、菌料碾碎:将香菇、口蘑、茶树菇、羊肚菌、松茸、竹荪、白灵菇、牛肝菌置于研磨机内进行碾碎;
S5、熬煮菌料:将S4碾碎的菌料加注至煮锅内,并加注菌料质量8-10倍的水,之后将煮锅内温度加热至100℃并保温10min,之后将煮锅内温度冷却至常温,之后将煮锅内温度加热至90℃并保温27min;
S6、混合原料:将S1中的牛油、S3得到的打粉香料和S5得到的熬煮菌料共同加入至搅拌桶内并搅拌充分,之后将其加热至沸腾后冷区至室温,得到底料;
S7、装袋密封:用装袋机将得到的底料装袋并密封;
S8、杀菌:将S7装袋密封后的底料放置到紫外线杀菌室内进行杀菌;
S9、冷冻。
本实施例中,优选的,鲜味添加剂包括质量占比为2:1:1的谷氨酸、氧化三甲胺、甘氨酸。
本实施例中,优选的,防腐剂包括质量占比为2:1.5:3:1的山梨酸、蔗糖脂肪酸酯、二碳酸二甲酯、苯甲酸钠。
本实施例中,优选的,S9冷冻时将S8杀菌得到的底料包转移至货架上并平铺,之后将货架整体置入温度不高于18℃的冷房内进行冷冻。
本实施例中,优选的,S2炒制香料时,还加入占据枸杞子、党参、辣木籽、当归、白蔻、毕拨、桂皮、孜然总质量质量比为18%的干红辣椒。
本实施例中,优选的,S4菌料碾碎时,还加入占据占据香菇、口蘑、茶树菇、羊肚菌、松茸、竹荪、白灵菇、牛肝菌总质量质量比为27%的鸡肉粉。
本实施例中,优选的,S7装袋密封时采用真空灌装机进行灌装,灌装时将底料袋抽取真空,并选择聚乙烯或者聚丙烯材质的拉链式灌装袋进行灌装。
本实施例中,优选的,S2炒制香料时,还加入占据枸杞子、党参、辣木籽、当归、白蔻、毕拨、桂皮、孜然总质量质量比为28%的花椒和胡椒,花椒与胡椒的质量比为3:1。
实施例4
请参阅图1,本发明提供一种技术方案:一种火锅底料的制备方法,具体包括以下步骤:
S1、准备原料:准备以下重量计组分备用:牛油960份、枸杞子10份、党参7份、辣木籽4份、当归14份、白蔻12份、毕拨12份、桂皮15份、孜然46份、香菇17份、口蘑28份、茶树菇13份、羊肚菌14份、松茸6份、竹荪10份、白灵菇12份、牛肝菌12份、鲜味添加剂17份、防腐剂9份和食盐48份;
S2、炒制香料:将干燥的枸杞子、党参、辣木籽、当归、白蔻、毕拨、桂皮、孜然倒入炒锅内进行炒制,控制炒锅内温度为82℃并炒制24min;
S3、香料打粉:将S2炒制的香料倒入至打粉机内进行打粉,控制打粉时的转速为2800r/min,控制打粉后香料的细度为26目;
S4、菌料碾碎:将香菇、口蘑、茶树菇、羊肚菌、松茸、竹荪、白灵菇、牛肝菌置于研磨机内进行碾碎;
S5、熬煮菌料:将S4碾碎的菌料加注至煮锅内,并加注菌料质量8-10倍的水,之后将煮锅内温度加热至100℃并保温8min,之后将煮锅内温度冷却至常温,之后将煮锅内温度加热至90℃并保温26min;
S6、混合原料:将S1中的牛油、S3得到的打粉香料和S5得到的熬煮菌料共同加入至搅拌桶内并搅拌充分,之后将其加热至沸腾后冷区至室温,得到底料;
S7、装袋密封:用装袋机将得到的底料装袋并密封;
S8、杀菌:将S7装袋密封后的底料放置到紫外线杀菌室内进行杀菌;
S9、冷冻。
本实施例中,优选的,鲜味添加剂包括质量占比为2:1:1的谷氨酸、氧化三甲胺、甘氨酸。
本实施例中,优选的,防腐剂包括质量占比为2:1.5:3:1的山梨酸、蔗糖脂肪酸酯、二碳酸二甲酯、苯甲酸钠。
本实施例中,优选的,S9冷冻时将S8杀菌得到的底料包转移至货架上并平铺,之后将货架整体置入温度不高于18℃的冷房内进行冷冻。
本实施例中,优选的,S2炒制香料时,还加入占据枸杞子、党参、辣木籽、当归、白蔻、毕拨、桂皮、孜然总质量质量比为19%的干红辣椒。
本实施例中,优选的,S4菌料碾碎时,还加入占据占据香菇、口蘑、茶树菇、羊肚菌、松茸、竹荪、白灵菇、牛肝菌总质量质量比为25%的鸡肉粉。
本实施例中,优选的,S7装袋密封时采用真空灌装机进行灌装,灌装时将底料袋抽取真空,并选择聚乙烯或者聚丙烯材质的拉链式灌装袋进行灌装。
本实施例中,优选的,S2炒制香料时,还加入占据枸杞子、党参、辣木籽、当归、白蔻、毕拨、桂皮、孜然总质量质量比为27%的花椒和胡椒,花椒与胡椒的质量比为3:1。
为了测试本火锅菌料相比于传统牛油火锅底料的差异和口感区别,进行以下方法比较:
实验方法(单盲法):
将50名试吃者分成5桌,每桌10人,一桌有五个锅,一号锅、二号锅、三号锅、四号锅和五号锅,不再做其他任何标识。选择同一天18:00-22:00,菜品相同,餐前试吃者不知道哪锅的锅底是实施例1、2、3、4方法所制成的。
其中一号锅为对比桌,为牛黄辣椒火锅,火锅底料500g,水2L;
二号锅:火锅底料由实施例1制备而成,火锅底料500g,水2L;
三号锅:火锅底料由实施例2制备而成,火锅底料500g,水2L;
四号锅:火锅底料由实施例3制备而成,火锅底料500g,水2L;
五号锅:火锅底料由实施例4制备而成,火锅底料500g,水2L。
实验结果:
1.实验结果显示,2名试吃者认为一号锅的口感更好,8名试吃者认为二号锅的口感更好,25名试吃者认为三号锅的口感更好,8名试吃者认为四号锅的口感更好,7名试吃者认为五号锅的口感更好,。
2.试吃完毕后,对火锅底料的酸价和过氧化值进行测定:
一号锅:过氧化值0.0345g/100g,酸价4.5mg(KOH)/g;
二号锅:过氧化值0.0134g/100g,酸价2.3mg(KOH)/g;
三号锅:过氧化值0.0120g/100g,酸价2.1mg(KOH)/g;
四号锅:过氧化值0.0133g/100g,酸价2.3mg(KOH)/g;
五号锅:过氧化值0.0134g/100g,酸价2.3mg(KOH)/g;
酸价即为反映游离脂肪酸含量的指标,酸价越小,说明油脂质量越好,新鲜度和精炼程度越好。过氧化值衡量的是油脂氧化生成的过氧化物、醛、酮等物质的多少,是衡量油脂酸败程度的重要指标。
综上所述,三号锅对于大部分试吃者来说感官评价更高。三号锅从油脂的角度来说更为健康。且实施例1、2、3、4的各项指标相对于对照组一号锅而言,其品质较高。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (9)
1.一种火锅底料的制备方法,其特征在于,具体包括以下步骤:
S1、准备原料:准备以下重量计组分备用:牛油800-1000份、枸杞子5-10份、党参3-7份、辣木籽2-4份、当归10-15份、白蔻8-12份、毕拨8-12份、桂皮10-15份、孜然40-50份、香菇15-20份、口蘑20-30份、茶树菇10-15份、羊肚菌10-15份、松茸3-6份、竹荪5-10份、白灵菇8-12份、牛肝菌8-12份、鲜味添加剂10-20份、防腐剂8-10份和食盐40-50份;
S2、炒制香料:将干燥的枸杞子、党参、辣木籽、当归、白蔻、毕拨、桂皮、孜然倒入炒锅内进行炒制,控制炒锅内温度为80-90℃并炒制20-30min;
S3、香料打粉:将所述S2炒制的香料倒入至打粉机内进行打粉,控制打粉时的转速为2600-3000r/min,控制打粉后香料的细度为20-30目;
S4、菌料碾碎:将香菇、口蘑、茶树菇、羊肚菌、松茸、竹荪、白灵菇、牛肝菌置于研磨机内进行碾碎;
S5、熬煮菌料:将所述S4碾碎的菌料加注至煮锅内,并加注菌料质量8-10倍的水,之后将煮锅内温度加热至100℃并保温5-10min,之后将煮锅内温度冷却至常温,之后将煮锅内温度加热至88-92℃并保温20-30min;
S6、混合原料:将所述S1中的牛油、所述S3得到的打粉香料和所述S5得到的熬煮菌料共同加入至搅拌桶内并搅拌充分,之后将其加热至沸腾后冷区至室温,得到底料;
S7、装袋密封:用装袋机将得到的底料装袋并密封;
S8、杀菌:将所述S7装袋密封后的底料放置到紫外线杀菌室内进行杀菌;
S9、冷冻。
2.根据权利要求1所述的一种火锅底料的制备方法,其特征在于:所述鲜味添加剂包括质量占比为2:1:1的谷氨酸、氧化三甲胺、甘氨酸。
3.根据权利要求1所述的一种火锅底料的制备方法,其特征在于:所述S1准备以下重量计组分备用:牛油900-950份、枸杞子8-10份、党参4-6份、辣木籽2-4份、当归10-15份、白蔻8-12份、毕拨8-12份、桂皮10-15份、孜然40-50份、香菇15-20份、口蘑20-30份、茶树菇13-15份、羊肚菌10-15份、松茸3-6份、竹荪5-10份、白灵菇8-12份、牛肝菌8-12份、鲜味添加剂10-20份、防腐剂8-10份和食盐45-50份。
4.根据权利要求1所述的一种火锅底料的制备方法,其特征在于:所述防腐剂包括质量占比为2:1.5:3:1的山梨酸、蔗糖脂肪酸酯、二碳酸二甲酯、苯甲酸钠。
5.根据权利要求1所述的一种火锅底料的制备方法,其特征在于:所述S9冷冻时将所述S8杀菌得到的底料包转移至货架上并平铺,之后将货架整体置入温度不高于18℃的冷房内进行冷冻。
6.根据权利要求1所述的一种火锅底料的制备方法,其特征在于:所述S2炒制香料时,还加入占据所述枸杞子、所述党参、所述辣木籽、所述当归、所述白蔻、所述毕拨、所述桂皮、所述孜然总质量质量比为15-20%的干红辣椒。
7.根据权利要求1所述的一种火锅底料的制备方法,其特征在于:所述S4菌料碾碎时,还加入占据占据所述香菇、所述口蘑、所述茶树菇、所述羊肚菌、所述松茸、所述竹荪、所述白灵菇、所述牛肝菌总质量质量比为25-28%的鸡肉粉。
8.根据权利要求1所述的一种火锅底料的制备方法,其特征在于:所述S7装袋密封时采用真空灌装机进行灌装,灌装时将底料袋抽取真空,并选择聚乙烯或者聚丙烯材质的拉链式灌装袋进行灌装。
9.根据权利要求1所述的一种火锅底料的制备方法,其特征在于:所述所述S2炒制香料时,还加入占据所述枸杞子、所述党参、所述辣木籽、所述当归、所述白蔻、所述毕拨、所述桂皮、所述孜然总质量质量比为24-30%的花椒和胡椒,所述花椒与所述胡椒的质量比为3:1。
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