CN112790362A - Double-layer beef tallow hotpot condiment and processing method thereof - Google Patents
Double-layer beef tallow hotpot condiment and processing method thereof Download PDFInfo
- Publication number
- CN112790362A CN112790362A CN202011425290.6A CN202011425290A CN112790362A CN 112790362 A CN112790362 A CN 112790362A CN 202011425290 A CN202011425290 A CN 202011425290A CN 112790362 A CN112790362 A CN 112790362A
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- Prior art keywords
- parts
- intermediate product
- beef tallow
- edible
- layer
- Prior art date
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Classifications
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Abstract
The invention relates to a double-layer beef tallow hotpot condiment, which mainly comprises the following components: refined beef tallow, onion salad oil, chicken oil and spices are used for brewing white spirit and fermented soya beans to form an integral inner core layer and outer layer structure, and a layer of soluble edible net film is arranged between the inner core layer and the outer layer structure. The invention has scientific and reasonable design, breaks through the single structure of the red oil of the traditional hotpot condiment, is provided with the inner core and the outer layer structure, and is separated by the edible net film. The edible net film can slow down the dissolving speed of the inner core layer, and the situation that the taste of the soup is too thick within a period of time due to too fast dissolution is avoided. When the hotpot condiment is cooked, the outer layer can be firstly fused into the soup, then the inner core layer can be gradually dissolved along with the prolonging of the dining time, the soup is continuously fused to realize the change of taste, the spicy taste of the traditional hotpot condiment is weakened, the delicate taste is added, the continuous supplement of the taste of the soup can be kept in the eating process, and the flavor of the hotpot is improved.
Description
Technical Field
The invention belongs to the field of food processing, relates to a seasoning processing technology, and particularly relates to a double-layer beef tallow hotpot seasoning and a processing method thereof.
Background
The hotpot originates from Sichuan, the bottom materials are mostly prepared from the animal oil taking the hot pepper and the bean cotyledon as main raw materials, the hotpot is delicious in taste and not forgotten to go across the mouth, and the hotpot is deeply popular with consumers. With the social development that people have higher requirements on health of food and drink while pursuing delicious taste, the production of the hotpot condiment faces challenges. Not only the dosage and proportion of the raw materials are well controlled, but also the health requirements of consumers are ensured.
The use of oil is a main factor determining the quality of the hotpot condiment. At present, some hotpot seasonings only use vegetable oil, and the hotpot seasonings are single in taste and incomplete in nutrition and cannot meet diversified market demands.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides the double-layer beef tallow hotpot condiment which is good in taste, rich and durable in flavor and layered in edible taste and the processing method thereof.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
a double-layer beef tallow hotpot condiment comprises the following main components: refined beef tallow, onion salad oil, chicken oil and spices are used for brewing white spirit and fermented soya beans to form an integral inner core layer and outer layer structure, and a layer of soluble edible net film is arranged between the inner core layer and the outer layer structure.
Moreover, the inner core layer comprises the following components in parts by weight:
150-200 parts of refined beef tallow,
50-70 parts of onion salad oil,
35-45 parts of chicken oil,
3-6 parts of white spirit is infused by the spices,
30-60 parts of fermented soya beans,
40-60 parts of cassava starch,
18-30 parts of hawthorn fruit,
18-30 parts of red date slices,
8-12 parts of ginger peel,
0-15 parts of lemon juice,
0.5-1 part of edible gelatin.
Moreover, the outer layer comprises the following components in parts by weight:
300-400 parts of refined beef tallow,
100 to 140 parts of onion salad oil,
70-90 parts of chicken oil,
10-25 parts of white spirit infused by the spices,
30-60 parts of fermented soya beans,
60-75 parts of dry hot pepper,
40-60 parts of gypsophila paniculata,
25-35 parts of pepper,
100-130 parts of broad bean paste,
30-50 parts of salt, namely,
30-50 parts of garlic, namely,
7-12 parts of rock sugar,
5-10 parts of chicken essence,
1.5-2.5 parts of edible gelatin.
A preparation method of a double-layer beef tallow hotpot condiment comprises the following steps:
step 1: cutting onion into pieces with side length not greater than 20mm, soaking onion and salad oil in a weight ratio of 1:5 in salad oil, and standing at room temperature for 72 hr to obtain onion salad oil;
step 2: heating beef tallow to 140-160 ℃, and adding the beef tallow into onion salad oil and chicken oil to obtain a first intermediate product;
and step 3: heating the first intermediate product to 150 ℃, and adding dried chili, starfish and pepper for frying to obtain a second intermediate product;
and 4, step 4: adding broad bean paste and fermented soya beans into the second intermediate product, frying for 3-7 minutes until the temperature is 100-;
and 5: adding garlic and rock candy into the third intermediate product, frying for 10-20 minutes, and obtaining a fourth intermediate product when the frying temperature is 110 ℃;
step 6: adding the white spirit processed by the spices into the fourth intermediate product to obtain a fifth intermediate product;
and 7: adding edible salt and chicken essence into the fifth intermediate product, and uniformly stirring edible gelatin to obtain a sixth intermediate product;
and 8: preparing an inner core layer: adding the first intermediate product into fermented soya beans, and stir-frying for 3-7 minutes at the stir-frying temperature of 100-;
and step 9: cooling the seventh intermediate product to 50-70 ℃, sequentially adding spices to soak white spirit, cassava starch, hawthorn, red date slices, ginger peel, lemon juice and edible gelatin to obtain an eighth intermediate product, subpackaging the eighth intermediate product, adding into a mold for shaping, and wrapping a layer of edible net film on the surface after shaping;
step 10: and wrapping the sixth intermediate product on the outer surface of the edible net film wrapped inner core layer to form the beef tallow hot pot seasoning.
The edible net film is a porous film formed by using a natural edible biopolymer substance as a matrix and an edible plasticizer as an auxiliary.
Moreover, a method for preparing the edible net film comprises the following steps: the weight ratio of 4: 1: 1: and (3) mixing and stirring 320 of konjac flour, carrageenan, glycerol and purified water, putting the mixture into a water bath kettle at the temperature of 70-80 ℃, heating and stirring for 30-40 minutes, putting the prepared membrane liquid into an oven at the drying temperature of 70-80 ℃, and drying for 3-4 hours to obtain the edible net membrane.
The invention has the advantages and positive effects that:
1. the bean sauce in the outer layer component is an important component of the seasoning, and the fresh fragrance can be added in the soup, so that the soup is warm, pure, spicy, thick, red and bright. The spice is used in the hot pot soup, has the function of heating to release aroma, and improves the quality of the hot pot soup. Wherein, the aniseed has the efficacies of invigorating stomach and promoting qi circulation, and can remove fishy smell, remove greasy and increase fragrance when being used in the bottom materials; the cortex Cinnamomi Japonici has effects of invigorating primordial yang, warming spleen and stomach, removing cold accumulation, and promoting blood circulation; the cinnamon contains the volatile oil, so that the fragrance is strong, the fishy smell and greasiness of meat dishes can be removed, and the appetite is enhanced; the spice leaves are fragrant and have the function of removing peculiar smell; the tsaoko amomum fruits have special and thick spicy flavor, can remove fishy smell, increase appetite and help digestion; sha ren has the actions of moving qi, relieving epigastric distention, invigorating stomach and promoting digestion. The garlic is spicy and fragrant, contains volatile oil, and can play a role in flavoring, enhancing flavor, and removing odor. Some of the peppers are extracted with peppers, and some are extracted with colors. The pricklyash peel has the functions of removing dampness and relieving pain, can eliminate fishy smell and abnormal flavor in the seasoning, and can enhance the freshness and fragrance. The crystal sugar is a replica of cane sugar, is crystal, has sweet taste and mild nature, can tonify qi, moisten dryness and clear heat, is added to make soup juice mellow and sweet when the hotpot marinade is decocted, and has the effect of relieving pungency stimulation. The edible gelatin has the effect of sticking and slowing the dissolution time.
2. The inner core layer comprises 40-60 parts of cassava starch, 18-30 parts of hawthorn, 18-30 parts of red date slices, 8-12 parts of ginger peel, 0-15 parts of lemon juice and 0.5-1 part of edible gelatin. The tapioca starch can play a thickening role and can play a bonding role. The hawthorn can increase the acidity of food, and has the functions of increasing appetite, stimulating appetite and aiding digestion. The fructus Jujubae tablet is rich in protein, fat, amino acids, organic acids, and vitamins and minerals, and has effects of nourishing stomach, invigorating spleen, replenishing blood, nourishing, and strengthening body constitution. The ginger peel is pungent in taste, cool in nature and capable of being seasoned, and the ginger peel is added into the base material to play a role in dissipating fire and removing heat. The lemon juice has effects of invigorating spleen, nourishing stomach, and promoting digestion. Can adjust sour taste of the soup base, and the sour taste is pure.
3. The invention has scientific and reasonable design, breaks through the single structure of the red oil of the traditional hotpot condiment, is provided with the inner core and the outer layer, is separated by the edible net film, and can slow down the dissolving speed of the inner core layer by the edible net film, thereby avoiding the situation that the taste of soup is too thick for a period of time due to too fast dissolving. When the hotpot condiment is cooked, the outer layer can be firstly fused into the soup, then the inner core layer can be gradually dissolved along with the prolonging of the dining time, the soup is continuously fused to realize the change of taste, the spicy taste of the traditional hotpot condiment is weakened, the delicate taste is added, the continuous supplement of the taste of the soup can be kept in the eating process, and the flavor of the hotpot is improved.
Detailed Description
The present invention is further illustrated by the following specific examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
A double-layer beef tallow hotpot condiment comprises the following main components: refined beef tallow, onion salad oil, chicken oil and spices are used for infusing white spirit and fermented soya beans to form an integral inner core layer and outer layer structure,
the inner core layer comprises the following components in parts by weight:
150-200 parts of refined beef tallow,
50-70 parts of onion salad oil,
35-45 parts of chicken oil,
3-6 parts of white spirit is infused by the spices,
30-60 parts of fermented soya beans,
40-60 parts of cassava starch,
18-30 parts of hawthorn fruit,
18-30 parts of red date slices,
8-12 parts of ginger peel,
0-15 parts of lemon juice,
0.5-1 part of edible gelatin;
the outer layer comprises the following components in parts by weight:
300-400 parts of refined beef tallow,
100 to 140 parts of onion salad oil,
70-90 parts of chicken oil,
10-25 parts of white spirit infused by the spices,
30-60 parts of fermented soya beans,
60-75 parts of dry hot pepper,
40-60 parts of gypsophila paniculata,
25-35 parts of pepper,
100-130 parts of broad bean paste,
30-50 parts of salt, namely,
30-50 parts of garlic, namely,
7-12 parts of rock sugar,
5-10 parts of chicken essence,
1.5-2.5 parts of edible gelatin;
a preparation method of a double-layer beef tallow hotpot condiment comprises the following steps:
step 1: cutting onion into pieces with side length not greater than 20mm, soaking onion and salad oil in a weight ratio of 1:5 in salad oil, and standing at room temperature for 72 hr to obtain onion salad oil;
step 2: heating beef tallow to 140-160 ℃, and adding the beef tallow into onion salad oil and chicken oil to obtain a first intermediate product;
and step 3: heating the first intermediate product to 150 ℃, and adding dried chili, starfish and pepper for frying to obtain a second intermediate product;
and 4, step 4: adding broad bean paste and fermented soya beans into the second intermediate product, frying for 3-7 minutes until the temperature is 100-;
and 5: adding garlic and rock candy into the third intermediate product, frying for 10-20 minutes, and obtaining a fourth intermediate product when the frying temperature is 110 ℃;
step 6: adding the white spirit processed by the spices into the fourth intermediate product to obtain a fifth intermediate product;
and 7: adding edible salt and chicken essence into the fifth intermediate product, and uniformly stirring edible gelatin to obtain a sixth intermediate product;
and 8: preparing an inner core layer: adding the first intermediate product into fermented soya beans, and stir-frying for 3-7 minutes at the stir-frying temperature of 100-;
and step 9: cooling the seventh intermediate product to 50-70 ℃, sequentially adding spices to soak white spirit, cassava starch, hawthorn, red date slices, ginger peel, lemon juice and edible gelatin to obtain an eighth intermediate product, subpackaging the eighth intermediate product, adding into a mold for shaping, and wrapping a layer of edible net film on the surface after shaping;
step 10: and wrapping the sixth intermediate product on the outer surface of the edible net film wrapped inner core layer to form the beef tallow hot pot seasoning.
The edible net film is a porous film formed by taking a natural edible biological high molecular substance as a matrix and an edible plasticizer as an auxiliary material.
A preparation method of an edible net film comprises the following steps: the weight ratio of 4: 1: 1: and (3) mixing and stirring 320 of konjac flour, carrageenan, glycerol and purified water, putting the mixture into a water bath kettle at the temperature of 70-80 ℃, heating and stirring for 30-40 minutes, putting the prepared membrane liquid into an oven at the drying temperature of 70-80 ℃, and drying for 3-4 hours to obtain the edible net membrane.
Example 1
The preparation method of the double-layer beef tallow hotpot condiment comprises the following steps: including integrative interior sandwich layer and skin, integrative interior sandwich layer and skin all include following composition: refined beef tallow, onion salad oil, chicken oil and spices are used for brewing white spirit and fermented soya beans.
The inner core layer comprises the following components in parts by weight: 150 parts of refined beef tallow, 50 parts of onion salad oil, 35 parts of chicken oil, 3 parts of spice-infused white spirit, 30 parts of fermented soya beans, 40 parts of cassava starch, 18 parts of hawthorn, 18 parts of red date slices, 8 parts of ginger peel, 5 parts of lemon juice and 0.5 part of edible gelatin;
the outer layer of the components in parts by weight comprises: 300 parts of refined beef tallow, 100 parts of onion salad oil, 70 parts of chicken oil, 10 parts of spice-infused white spirit, 30 parts of fermented soya beans, 60 parts of dried hot peppers, 40 parts of gypsophila paniculata, 25 parts of pepper, 100 parts of thick broad-bean sauce, 30 parts of salt, 30 parts of garlic, 7 parts of rock sugar, 5 parts of chicken essence and 1.5 parts of edible gelatin;
a processing method of a double-layer beef tallow hotpot condiment comprises the following steps:
step 1: cutting onion with a weight ratio of 1:5 to salad oil into pieces with side length not greater than 20mm, soaking in 150 parts of salad oil, and standing at normal temperature for 72 hours to obtain onion salad oil;
step 2: heating 450 parts of beef tallow to 150 ℃, and adding 150 parts of onion salad oil and 105 parts of chicken fat to obtain a first intermediate product;
and step 3: heating 470 parts of the first intermediate product to 150 ℃, and adding 60 parts of dried chili, 40 parts of gypsophila paniculata and 25 parts of pepper fried flavor to obtain a second intermediate product;
and 4, step 4: adding 100 parts of broad bean paste and 30 parts of fermented soya beans into the second intermediate product, frying for 5 minutes until the temperature is 110 ℃, and obtaining a third intermediate product;
and 5: adding 30 parts of garlic and 7 parts of rock sugar into the third intermediate product, frying for 15 minutes, and obtaining a fourth intermediate product when the frying temperature is 110 ℃;
step 6: adding 10 parts of spice-processed white spirit into the fourth intermediate product to obtain a fifth intermediate product;
and 7: adding 30 parts of edible salt, 5 parts of chicken essence and 1.5 parts of edible gelatin into the fifth intermediate product, and uniformly stirring to obtain a sixth intermediate product;
and 8: preparing an inner core layer: adding 235 parts of the first intermediate product into 30 parts of fermented soya beans, and stir-frying for 5 minutes at the temperature of 110 ℃ to obtain a seventh intermediate product;
and step 9: and cooling the temperature of the seventh intermediate product to 60 ℃, and sequentially adding 3 parts of spice soaked white spirit, 40 parts of cassava starch, 18 parts of hawthorn, 18 parts of red date slices, 8 parts of ginger peel, 5 parts of lemon juice and 0.5 part of edible gelatin to obtain an eighth intermediate product. Subpackaging the eighth intermediate product, adding the subpackaged eighth intermediate product into a mold for shaping, and wrapping a layer of edible net film on the surface after shaping;
step 10: and wrapping the sixth intermediate product on the outer surface of the edible net film wrapped inner core layer to form the beef tallow hot pot seasoning.
Example 2
The preparation method of the double-layer beef tallow hotpot condiment comprises the following steps: including integrative interior sandwich layer and skin, integrative interior sandwich layer and skin all include following composition: refined beef tallow, onion salad oil, chicken oil and spices are used for brewing white spirit and fermented soya beans.
The inner core layer comprises the following components in parts by weight: 180 parts of refined beef tallow, 60 parts of onion salad oil, 40 parts of chicken oil, 4 parts of spice-infused white spirit, 45 parts of fermented soya beans, 50 parts of cassava starch, 25 parts of hawthorn, 25 parts of red date slices, 10 parts of ginger peel, 10 parts of lemon juice and 0.7 part of edible gelatin;
the outer layer of the components in parts by weight comprises: 360 parts of refined beef tallow, 120 parts of onion salad oil, 80 parts of chicken oil, 18 parts of spice-infused white spirit, 50 parts of fermented soya beans, 65 parts of dried hot peppers, 55 parts of gypsophila paniculata, 30 parts of pepper, 120 parts of thick broad-bean sauce, 40 parts of salt, 40 parts of garlic, 10 parts of rock candy, 7 parts of chicken essence and 2 parts of edible gelatin.
A processing method of a double-layer beef tallow hotpot condiment comprises the following steps:
step 1: cutting onion with a weight ratio of 1:5 to salad oil into pieces with side length not greater than 20mm, soaking in 180 parts of salad oil, and standing at normal temperature for 72 hours to obtain onion salad oil;
step 2: heating 540 parts of beef tallow to 150 ℃, and adding 180 parts of onion salad oil and 120 parts of chicken fat to obtain a first intermediate product;
and step 3: heating 560 parts of the first intermediate product to 150 ℃, and adding 65 parts of dried chili, 55 parts of gypsophila paniculata and 30 parts of pepper fried flavor to obtain a second intermediate product;
and 4, step 4: adding 120 parts of broad bean paste and 40 parts of fermented soya beans into the second intermediate product, frying for 5 minutes, and frying to the temperature of 110 ℃ to obtain a third intermediate product;
and 5: adding 40 parts of garlic and 10 parts of rock candy into the third intermediate product, frying for 15 minutes, and obtaining a fourth intermediate product when the frying temperature is 110 ℃;
step 6: adding 18 parts of spice-processed white spirit into the fourth intermediate product to obtain a fifth intermediate product;
and 7: adding 40 parts of edible salt, 7 parts of chicken essence and 2 parts of edible gelatin into the fifth intermediate product, and uniformly stirring to obtain a sixth intermediate product;
and 8: preparing an inner core layer: adding 280 parts of the first intermediate product into 45 parts of fermented soya beans, and stir-frying for 5 minutes at the temperature of 110 ℃ to obtain a seventh intermediate product;
and step 9: and cooling the temperature of the seventh intermediate product to 60 ℃, and sequentially adding 4 parts of spice soaked white spirit, 50 parts of cassava starch, 25 parts of hawthorn, 25 parts of red date slices, 10 parts of ginger peel, 10 parts of lemon juice and 0.7 part of edible gelatin to obtain an eighth intermediate product. Subpackaging the eighth intermediate product, adding the subpackaged eighth intermediate product into a mold for shaping, and wrapping a layer of edible net film on the surface after shaping;
step 10: and wrapping the sixth intermediate product on the outer surface of the edible net film wrapped inner core layer to form the beef tallow hot pot seasoning.
Example 3
The preparation method of the double-layer beef tallow hotpot condiment comprises the following steps: including integrative interior sandwich layer and skin, integrative interior sandwich layer and skin all include following composition: refined beef tallow, onion salad oil, chicken oil and spices are used for brewing white spirit and fermented soya beans.
The inner core layer comprises the following components in parts by weight: 200 parts of refined beef tallow, 70 parts of onion salad oil, 45 parts of chicken oil, 6 parts of spice-infused white spirit, 60 parts of fermented soya beans, 60 parts of cassava starch, 30 parts of hawthorn, 30 parts of red date slices, 12 parts of ginger peel, 15 parts of lemon juice and 1 part of edible gelatin;
the outer layer of the components in parts by weight comprises: 400 parts of refined beef tallow, 140 parts of onion salad oil, 90 parts of chicken oil, 25 parts of spice-infused white spirit, 60 parts of fermented soya beans, 75 parts of dried hot peppers, 60 parts of gypsophila paniculata, 35 parts of pepper, 130 parts of thick broad-bean sauce, 50 parts of salt, 50 parts of garlic, 12 parts of rock candy, 10 parts of chicken essence and 2.5 parts of edible gelatin.
A processing method of a double-layer beef tallow hotpot condiment comprises the following steps:
step 1: cutting onion with a weight ratio of 1:5 to salad oil into pieces with side length not greater than 20mm, soaking in 210 parts of salad oil, and standing at normal temperature for 72 hours to obtain onion salad oil;
step 2: heating 600 parts of beef tallow to 150 ℃, and adding 210 parts of onion salad oil and 135 parts of chicken fat to obtain a first intermediate product;
and step 3: heating 630 parts of the first intermediate product to 150 ℃, and adding 75 parts of dried hot pepper, 60 parts of starfish and 35 parts of pepper for frying to obtain a second intermediate product;
and 4, step 4: adding 130 parts of broad bean paste and 60 parts of fermented soya beans into the second intermediate product, frying for 5 minutes until the temperature is 110 ℃, and obtaining a third intermediate product;
and 5: adding 50 parts of garlic and 12 parts of rock candy into the third intermediate product, frying for 15 minutes, and obtaining a fourth intermediate product when the frying temperature is 110 ℃;
step 6: adding 25 parts of spice-processed white spirit into the fourth intermediate product to obtain a fifth intermediate product;
and 7: adding 50 parts of edible salt, 10 parts of chicken essence and 2.5 parts of edible gelatin into the fifth intermediate product, and uniformly stirring to obtain a sixth intermediate product;
and 8: preparing an inner core layer: adding 315 parts of the first intermediate product into 60 parts of fermented soya beans, and stir-frying for 5 minutes at the temperature of 110 ℃ to obtain a seventh intermediate product;
and step 9: and cooling the temperature of the seventh intermediate product to 60 ℃, and sequentially adding 6 parts of spice soaked white spirit, 60 parts of cassava starch, 30 parts of hawthorn, 30 parts of red date slices, 12 parts of ginger peel, 15 parts of lemon juice and 1 part of edible gelatin to obtain an eighth intermediate product. Subpackaging the eighth intermediate product, adding the subpackaged eighth intermediate product into a mold for shaping, and wrapping a layer of edible net film on the surface after shaping;
step 10: and wrapping the sixth intermediate product on the outer surface of the edible net film wrapped inner core layer to form the beef tallow hot pot seasoning.
Experimental data
Acid value: 10g of the uniformly mixed hotpot condiment of the examples 1-3 are taken respectively, 50ml of neutral ether-ethanol mixed solution is added into a conical flask, 2-3 drops of phenolphthalein indicator are added, and the mixture is titrated by a potassium hydroxide standard solution. The titration end point is reddish at first and does not fade within 0.5 min. The acid value is measured by titration method (GB/T5530-2005).
Peroxide number: 10g of each of the uniformly mixed hotpot condiment of examples 1-3 was taken and placed in a 50ml conical flask with a stopper, 10ml of petroleum ether was added, the mixture was allowed to stand for 12 hours, and the mixture was filtered by using quick filter paper to obtain oil for measurement. Specifically, the measurement was carried out according to the GB/T5009.37 standard.
Coli: specifically, the measurement was carried out according to the GB/T4789.3 standard.
And (3) aftertaste detection: 10g of the hot pot in each of examples 1-3 was added to 30g of boiling water and heated for 2h and 4h for tasting, and each of the examples was referred to 5 sensory experience persons, and finally, the average value was removed, the taste was mellow and full-bodied, the taste was general ++++, the taste was slightly off-flavor ++, and there was off-flavor +.
Results of the experiment
Experimental results of examples 1 to 3
From the experimental data in the table above, it can be found that the chafing dish base material of the embodiments 1-3 meets the technical requirements in terms of acid value, peroxide value and results of escherichia coli, and the chafing dish base material is healthier in material selection.
Compared with aftertaste detection, the taste of the hot pot material is changed slightly as the hot pot material is boiled for longer time, but the taste is mellow when the hot pot material is boiled for 2 hours, the taste is slightly reduced after the hot pot material is further prolonged to 4 hours, and the taste is still at an acceptable level.
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the embodiments disclosed.
Claims (6)
1. A double-layer beef tallow hotpot condiment is characterized in that: the main components comprise: refined beef tallow, onion salad oil, chicken oil and spices are used for brewing white spirit and fermented soya beans to form an integral inner core layer and outer layer structure, and a layer of soluble edible net film is arranged between the inner core layer and the outer layer structure.
2. The double-layer beef tallow hotpot condiment according to claim 1, wherein:
the inner core layer comprises the following components in parts by weight:
150-200 parts of refined beef tallow,
50-70 parts of onion salad oil,
35-45 parts of chicken oil,
3-6 parts of white spirit is infused by the spices,
30-60 parts of fermented soya beans,
40-60 parts of cassava starch,
18-30 parts of hawthorn fruit,
18-30 parts of red date slices,
8-12 parts of ginger peel,
0-15 parts of lemon juice,
0.5-1 part of edible gelatin.
3. The double-layer beef tallow hotpot condiment according to claim 1, wherein:
the outer layer comprises the following components in parts by weight:
300-400 parts of refined beef tallow,
100 to 140 parts of onion salad oil,
70-90 parts of chicken oil,
10-25 parts of white spirit infused by the spices,
30-60 parts of fermented soya beans,
60-75 parts of dry hot pepper,
40-60 parts of gypsophila paniculata,
25-35 parts of pepper,
100-130 parts of broad bean paste,
30-50 parts of salt, namely,
30-50 parts of garlic, namely,
7-12 parts of rock sugar,
5-10 parts of chicken essence,
1.5-2.5 parts of edible gelatin.
4. A preparation method of a double-layer beef tallow hotpot condiment is characterized by comprising the following steps: the method comprises the following steps:
step 1: cutting onion into pieces with side length not greater than 20mm, soaking onion and salad oil in a weight ratio of 1:5 in salad oil, and standing at room temperature for 72 hr to obtain onion salad oil;
step 2: heating beef tallow to 140-160 ℃, and adding the beef tallow into onion salad oil and chicken oil to obtain a first intermediate product;
and step 3: heating the first intermediate product to 150 ℃, and adding dried chili, starfish and pepper for frying to obtain a second intermediate product;
and 4, step 4: adding broad bean paste and fermented soya beans into the second intermediate product, frying for 3-7 minutes until the temperature is 100-;
and 5: adding garlic and rock candy into the third intermediate product, frying for 10-20 minutes, and obtaining a fourth intermediate product when the frying temperature is 110 ℃;
step 6: adding the white spirit processed by the spices into the fourth intermediate product to obtain a fifth intermediate product;
and 7: adding edible salt and chicken essence into the fifth intermediate product, and uniformly stirring edible gelatin to obtain a sixth intermediate product;
and 8: preparing an inner core layer: adding the first intermediate product into fermented soya beans, and stir-frying for 3-7 minutes at the stir-frying temperature of 100-;
and step 9: cooling the seventh intermediate product to 50-70 ℃, sequentially adding spices to soak white spirit, cassava starch, hawthorn, red date slices, ginger peel, lemon juice and edible gelatin to obtain an eighth intermediate product, subpackaging the eighth intermediate product, adding into a mold for shaping, and wrapping a layer of edible net film on the surface after shaping;
step 10: and wrapping the sixth intermediate product on the outer surface of the edible net film wrapped inner core layer to form the beef tallow hot pot seasoning.
5. The method for preparing the double-layer beef tallow hotpot condiment according to claim 4, wherein the method comprises the following steps: the edible net film is a porous film formed by taking a natural edible biological high molecular substance as a matrix and an edible plasticizer as an auxiliary material.
6. The method for preparing the double-layer beef tallow hotpot condiment according to claim 4, wherein the method comprises the following steps: a preparation method of an edible net film comprises the following steps: the weight ratio of 4: 1: 1: and (3) mixing and stirring 320 of konjac flour, carrageenan, glycerol and purified water, putting the mixture into a water bath kettle at the temperature of 70-80 ℃, heating and stirring for 30-40 minutes, putting the prepared membrane liquid into an oven at the drying temperature of 70-80 ℃, and drying for 3-4 hours to obtain the edible net membrane.
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| CN108117670A (en) * | 2018-01-24 | 2018-06-05 | 北京林业大学 | A kind of konjaku flour-carragheen edible packing membrane |
| CN110800976A (en) * | 2019-11-18 | 2020-02-18 | 四川省成都红灯笼食品有限公司 | Beef tallow hotpot condiment and preparation method thereof |
| CN110973564A (en) * | 2019-12-06 | 2020-04-10 | 李茜 | Sichuan beef tallow hotpot condiment |
| CN111165773A (en) * | 2020-01-13 | 2020-05-19 | 陕西穆堂香调味食品有限公司 | Beef tallow hotpot condiment and processing method thereof |
| CN112042913A (en) * | 2020-08-07 | 2020-12-08 | 糜富林 | Beef tallow hotpot condiment |
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2020
- 2020-12-09 CN CN202011425290.6A patent/CN112790362A/en active Pending
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| CN108117670A (en) * | 2018-01-24 | 2018-06-05 | 北京林业大学 | A kind of konjaku flour-carragheen edible packing membrane |
| CN110800976A (en) * | 2019-11-18 | 2020-02-18 | 四川省成都红灯笼食品有限公司 | Beef tallow hotpot condiment and preparation method thereof |
| CN110973564A (en) * | 2019-12-06 | 2020-04-10 | 李茜 | Sichuan beef tallow hotpot condiment |
| CN111165773A (en) * | 2020-01-13 | 2020-05-19 | 陕西穆堂香调味食品有限公司 | Beef tallow hotpot condiment and processing method thereof |
| CN112042913A (en) * | 2020-08-07 | 2020-12-08 | 糜富林 | Beef tallow hotpot condiment |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113208085A (en) * | 2021-05-31 | 2021-08-06 | 四川天味食品集团股份有限公司 | Low-temperature stir-frying-free beef tallow hotpot condiment and preparation method thereof |
| CN113208085B (en) * | 2021-05-31 | 2023-08-18 | 四川天味食品集团股份有限公司 | Low-temperature stir-frying-free beef tallow hotpot condiment and preparation method thereof |
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Application publication date: 20210514 |