CN112826064A - Multipurpose material for firewood ground pot and preparation method thereof - Google Patents

Multipurpose material for firewood ground pot and preparation method thereof Download PDF

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CN112826064A
CN112826064A CN202110066407.4A CN202110066407A CN112826064A CN 112826064 A CN112826064 A CN 112826064A CN 202110066407 A CN202110066407 A CN 202110066407A CN 112826064 A CN112826064 A CN 112826064A
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sauce
oil
mass ratio
paste
firewood
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朱小曙
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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)
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  • Chemical & Material Sciences (AREA)
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  • Polymers & Plastics (AREA)
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  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention discloses a multipurpose material for a firewood pot and a preparation method thereof, wherein the formula comprises oils, small materials, spices, sauces and other seasonings, and the mass ratio of the oils, the small materials, the spices, the sauces and the other seasonings is 3-8: 2-5: 1: 50-80: 1-5. The firewood ground pot disclosed by the invention is multipurpose, wherein oils, small materials, spices, sauces and other seasonings are mutually matched and have a synergistic effect, so that the prepared seasonings are unique in flavor and aromatic in fragrance. Wherein each flavor has a specific flavor; when cooking, a plurality of raw materials are mixed and heated, the aromas of the raw materials mutually permeate, mutually diffuse, mutually fuse and mutually influence, some fishy and mutton smells in the food materials are reduced or removed, the taste of the food materials is fused with the taste of the seasoning, the aromas permeate into dishes, and the dishes are converted into compound delicious food, so that the appetite is promoted.

Description

Multipurpose material for firewood ground pot and preparation method thereof
Technical Field
The invention belongs to the field of food seasoning. In particular to a multipurpose material for a firewood ground pot and a preparation method thereof.
Background
The land pan such as the land pan chicken, the land pan fish and the land pan spareribs originates from the boundary area of the four provinces of Su and Henan province, and is a local flavor famous dish. In recent years, with the continuous implantation of the concept of returning to truthfulness, people tend to the flavor of traditional authentic pot-cooked chicken more and more, and in order to ensure that the authentic pot-cooked chicken can be eaten at the local place, the formula of the traditional pot-cooked chicken base material is required to be standardized and normalized.
In addition, in order to improve the delicate flavor and the fragrance of the pan, in the manufacturing process, monosodium glutamate, chicken essence, disodium succinate and other artificially synthesized delicate flavor improving agents are required to be added, the main component of the monosodium glutamate and the chicken essence is sodium glutamate, and sodium pyroglutamate is generated by dehydration at the high temperature of 120 ℃, so that not only delicate flavor is lost, but also potential safety hazards can exist, for example, a patent with the application number of CN201710032452.1 discloses a manufacturing method of the local flavor pan chicken, and ingredients comprise the monosodium glutamate, the chicken essence and the like; for example, patent with application number CN201510804726.5 discloses a rural local pan chicken and its preparation method, wherein the ingredients include monosodium glutamate, chicken essence, etc.
Based on the reasons, the invention provides a multipurpose material for a firewood ground pot.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides a multipurpose material for a firewood ground pot and a preparation method thereof.
In order to solve the technical problems, the invention adopts the following technical scheme:
the invention provides a multipurpose material for a firewood pot, which comprises oils, small materials, spices, sauces and other seasonings, wherein the mass ratio of the oils, the small materials, the spices, the sauces and the other seasonings is 3-8: 2-5: 1: 50-80: 1-5.
Preferably, the oils include lard, salad oil and rapeseed oil;
the small materials include herba Alii Fistulosi, rhizoma Zingiberis recens and Bulbus Allii;
the spices include herba Coriandri, folium Neocinnamomi Delavayi, fructus Anisi Stellati, cortex Cinnamomi Japonici, fructus Foeniculi, fructus Syzygii Aromatici, fructus Tsaoko and herba Steudnerae Henryanae;
the sauce materials include bean paste, oyster sauce, hoisin sauce, sparerib sauce, chopped hot pepper, soybean paste, sweet flour paste and hot and spicy sauce;
other flavorings include savory, pepper, and fennel powder.
Preferably, the other seasonings further comprise fresh oysters.
Preferably, in the oil, the mass ratio of the lard oil, the salad oil and the rapeseed oil is 1-5: 1-3: 1;
in the small feed, the mass ratio of the scallion to the ginger to the garlic is 1-5: 1-5: 1-5;
in the spices, the mass ratio of the caraway to the myrcia is 1-3:1-3:1-3:1-3:1-3:1-3: 1;
in the sauce materials, the mass ratio of the broad bean paste, the oil, the hoisin sauce, the sparerib sauce, the chopped chili, the soybean paste, the sweet flour paste and the spicy sauce is 1-10: 1-10: 1-5: 1-10: 1: 1-5: 1-10: 1-5;
the seasoning powder is extremely fresh, and the mass ratio of the pepper powder, the fennel powder and the fresh oyster is 3-10:1:1: 50-80.
Preferably, in the oil, the mass ratio of the lard oil, the salad oil and the rapeseed oil is 2: 1: 1;
in the small feed, the mass ratio of the scallion to the ginger to the garlic is 2: 2: 1;
in the spices, the mass ratio of the caraway to the myrcia is 1:1:1:1:1:1:1.
Preferably, in the sauce material, the mass ratio of the broad bean paste, the oil consumption, the hoisin sauce, the sparerib sauce, the chopped chili, the soybean paste, the sweet fermented flour paste and the spicy sauce is 3:3: 2: 2: 1:3: 2: 2;
the seasoning powder is extremely fresh, and the mass ratio of the pepper powder, the fennel powder and the fresh oyster is 8:1:1: 65.
A preparation method of a multipurpose material for a firewood pot comprises the following steps:
(1) the first step is as follows: taking purified fresh oyster, removing the shell, removing viscera, washing, soaking in saline water with the water temperature of 1-3 ℃ and the concentration of 0.1-0.5% for 2-4 hours, taking out, cleaning with clear water, cutting into dices of 0.5 x 0.5cm, boiling water, and blanching the dices of the fresh oyster for 10-15 seconds;
(2) decocting lard at high temperature to obtain lard oil, fishing out oil residue, adding salad oil and rapeseed oil, heating, adding ginger, garlic and shallot when the oil temperature reaches 80 deg.C, adding spice on medium fire for flavoring, and fishing out to obtain sesame oil when the small spice and the spice are fried to dry and have golden color;
(3) pouring the broad bean paste into the sesame oil obtained in the step (2), slowly decocting for 15 minutes with slow fire, continuously stirring during the time, stirring at the speed of 200-500 revolutions, adding chopped chili and sweet flour paste, decocting for 15 minutes, adding the hoisin paste, the pork chop sauce, oyster sauce, the spicy sauce and the soybean paste, decocting for 30 minutes, adding the extremely fresh, fennel powder and pepper powder, stirring again, decocting for 20 minutes, turning off the fire, adding the fresh oyster dices obtained in the step (1), and uniformly stirring;
(4) vacuum packaging the uniformly stirred sauce to obtain a sauce bag, wherein the packaging is finished at 40-60 ℃ within 30-60 minutes;
(5) and (3) rapidly cooling the sauce bag to obtain the sauce bag, wherein the condition of the cooling process is that the sauce bag is cooled to 20-30 ℃ within 3-15 minutes.
Preferably, in step (4), after the sauce packet is obtained by vacuum packaging, pasteurization is carried out.
The invention has the following advantages:
(1) the firewood ground pot disclosed by the invention is multipurpose, wherein oils, small materials, spices, sauces and other seasonings are mutually matched and have a synergistic effect, so that the prepared seasonings are unique in flavor and aromatic in fragrance. Wherein each flavor has a specific flavor; when cooking, a plurality of raw materials are mixed and heated, the aromas of the raw materials mutually permeate, mutually diffuse, mutually fuse and mutually influence, some fishy and mutton smells in the food materials are reduced or removed, the taste of the food materials is fused with the taste of the seasoning, the aromas permeate into dishes, and the dishes are converted into compound delicious food, so that the appetite is promoted.
(2) The multi-purpose material of the firewood pot does not use chicken essence and monosodium glutamate, so that the food is safer, the formula contains oyster small particles, and the oyster small particles are matched with oil consumption, so that the firewood pot has the fresh-keeping effect and high nutritional value, and the oyster contains high protein and low fat, is easy to digest and is rich in nutrition. The oyster contains rich taurine, and can promote bile secretion of human body, effectively remove fat in liver, and improve the detoxifying function of liver. The fresh oyster contains rich iron element, and has good effect of treating anemia after being eaten frequently. Moreover, the fresh oyster can prevent the skin from being dry, promote the metabolism of skin cells and effectively decompose subcutaneous melanin, so the fresh oyster is a good product for maintaining beauty and keeping young.
(3) The multipurpose material for the firewood pot adopts an independent small package mode, the traditional seasoning is in a powder form, the dosage of the powdery seasoning is not easy to control, more seasoning or less seasoning is easy to add, and the flavor of the seasoning is difficult to exert to the optimum. In the packaging process, the sauce is packaged according to 200g, 300g, 500g and 1000g in a grading manner, so that the use amount is convenient to control when people use the seasoning, and the flavor of the seasoning can be developed to the optimum value only by adding the required sauce according to the use method.
(4) The multipurpose material for the firewood pot disclosed by the invention is simple in preparation method, has a more characteristic taste than sauce materials on the market, can be used for common pot meat such as pot chicken, pot duck, pot goose, pot spareribs, pot shrimp, pot beef, pot mutton and the like, is simple and easy to prepare, has uniform and non-differentiated taste, is a finished product when preparing dishes such as pot chicken and the like, does not need to additionally engage a professional chef to fry, saves manpower and material resources, and can reduce the cost and increase the income by intensively purchasing the seasonings.
Detailed Description
Example 1
The multipurpose material for the firewood ground pot comprises oils, small materials, spices, sauces and other seasonings, wherein the mass ratio of the oils, the small materials, the spices, the sauces and the other seasonings is 3: 2: 1: 80: 1.
the oils comprise lard oil, salad oil and rapeseed oil, wherein the mass ratio of the lard oil to the salad oil to the rapeseed oil is 1:1: 1;
the small materials comprise shallots, gingers and garlic bulbs, wherein the mass ratio of the shallots to the gingers to the garlic bulbs is 1:1:1.
the spices comprise coriander, myrcia, star anise, cassia bark, fennel, allspice, tsaoko amomum fruit and henry steudnera herb, wherein the mass ratio of the coriander to the myrcia to the star anise to the cassia bark to the fennel to the allspice to the tsaoko amomum fruit to the henry steudnera herb is 1:1:1:1:1:1:1.
The sauce comprises broad bean paste, oyster sauce, hoisin sauce, sparerib sauce, chopped hot pepper, soybean paste, sweet flour paste and hot and spicy sauce, wherein the mass ratio of the broad bean paste, the oyster sauce, the hoisin sauce, the sparerib sauce, the chopped hot pepper, the soybean paste, the sweet flour paste and the hot and spicy sauce is 1:1:1:1:1:1:1:1.
the other seasonings comprise extremely delicious pepper, fennel powder and fresh oyster, wherein the mass ratio of the extremely delicious pepper to the fennel powder to the fresh oyster is 3:1:1: 50.
A preparation method of a multipurpose material for a firewood pot comprises the following steps:
(1) the first step is as follows: taking purified fresh oyster, removing the shell, removing viscera, washing, soaking in saline water with the water temperature of 1-3 ℃ and the concentration of 0.1-0.5% for 2-4 hours, taking out, cleaning with clear water, cutting into dices of 0.5 x 0.5cm, boiling water, and blanching the dices of the fresh oyster for 10-15 seconds;
(2) decocting lard at high temperature to obtain lard oil, fishing out oil residue, adding salad oil and rapeseed oil, heating, adding ginger, garlic and shallot when the oil temperature reaches 80 deg.C, adding spice on medium fire for flavoring, and fishing out to obtain sesame oil when the small spice and the spice are fried to dry and have golden color;
(3) pouring the broad bean paste into the sesame oil obtained in the step (2), slowly decocting with slow fire for 15 minutes, continuously stirring during the process, stirring at the speed of 200 revolutions, adding chopped chili and sweet flour paste, decocting for 15 minutes, adding seafood sauce, pork rib paste, oyster sauce, spicy sauce and soybean paste, decocting for 30 minutes, adding fennel powder and pepper powder, stirring again, decocting for 20 minutes, turning off the fire, adding the oyster dices obtained in the step (1), and uniformly stirring;
(4) vacuum packaging the uniformly stirred sauce to obtain sauce bags, packaging the sauce bags in a grading manner according to 200g, 300g, 500g and 1000g in the packaging process, and carrying out pasteurization treatment on the sauce bags; packaging at 40 deg.C for 60 min;
(5) and (5) rapidly cooling the sauce bag to obtain the sauce. The conditions of the cooling process were to cool the sauce packet to 30 ℃ over a period of 3 minutes.
Example 2
The multipurpose material for the firewood ground pot comprises oil, small materials, spices, sauces and other seasonings, wherein the mass ratio of the oil to the small materials to the spices to the sauces to the other seasonings is 8: 5: 1: 50: 5.
the oils comprise lard oil, salad oil and rapeseed oil, wherein the mass ratio of the lard oil to the salad oil to the rapeseed oil is 1:3: 1;
the small materials comprise shallots, gingers and garlic bulbs, wherein the mass ratio of the shallots to the gingers to the garlic bulbs is 1: 5: 5.
the spices comprise coriander, myrcia, star anise, cassia bark, fennel, allspice, tsaoko amomum fruit and henry steudnera herb, wherein the mass ratio of the coriander, the myrcia, the star anise, the cassia bark, the fennel, the allspice, the tsaoko amomum fruit and the henry steudnera herb is 1:3:3:3:3:3: 1.
The sauce comprises broad bean paste, oyster sauce, hoisin sauce, sparerib sauce, chopped hot pepper, soybean paste, sweet flour paste and hot and spicy sauce, wherein the mass ratio of the broad bean paste, the oyster sauce, the hoisin sauce, the sparerib sauce, the chopped hot pepper, the soybean paste, the sweet flour paste and the hot and spicy sauce is 1: 10: 5: 10:1: 5: 10: 5.
the other seasonings comprise extremely delicious pepper, fennel powder and fresh oyster, wherein the mass ratio of the extremely delicious pepper to the fennel powder to the fresh oyster is 3:1:1: 80.
A preparation method of a multipurpose material for a firewood pot comprises the following steps:
(1) the first step is as follows: taking purified fresh oyster, removing shell, removing viscera, washing, soaking in 0.5% saline water at 1-3 deg.C for 2 hr, taking out, cleaning with clear water, cutting into 0.5 x 0.5cm pieces, boiling, and blanching fresh oyster pieces for 10-15 s;
(2) decocting lard at high temperature to obtain lard oil, fishing out oil residue, adding salad oil and rapeseed oil, heating, adding ginger, garlic and shallot when the oil temperature reaches 80 deg.C, adding spice on medium fire for flavoring, and fishing out to obtain sesame oil when the small spice and the spice are fried to dry and have golden color;
(3) pouring the broad bean paste into the sesame oil obtained in the step (2), slowly decocting with slow fire for 15 minutes, continuously stirring at the stirring speed of 500 revolutions, adding chopped chili and sweet flour paste, decocting for 15 minutes, adding seafood sauce, pork chop sauce, oyster sauce, spicy sauce and soybean paste, decocting for 30 minutes, adding fennel powder and pepper powder, stirring again, decocting for 20 minutes, turning off the fire, adding the oyster dices obtained in the step (1), and uniformly stirring;
(4) vacuum packaging the uniformly stirred sauce to obtain sauce bags, packaging the sauce bags in a grading manner according to 200g, 300g, 500g and 1000g in the packaging process, and carrying out pasteurization treatment on the sauce bags; packaging at 60 ℃ for 30 minutes;
(5) and (5) rapidly cooling the sauce bag to obtain the sauce. The conditions of the cooling process were to cool the sauce packet to 20 ℃ over a period of 15 minutes.
Example 3
The multipurpose material for the firewood ground pot comprises oils, small materials, spices, sauces and other seasonings in a mass ratio of 4: 2: 1: 60: 3.
the oils comprise lard oil, salad oil and rapeseed oil, wherein the mass ratio of the lard oil to the salad oil to the rapeseed oil is 5: 1: 1;
the small materials comprise shallots, gingers and garlic bulbs, wherein the mass ratio of the shallots to the gingers to the garlic bulbs is 5: 1:1.
the spices comprise coriander, myrcia, star anise, cassia bark, fennel, allspice, tsaoko amomum fruit and henry steudnera herb, wherein the mass ratio of the coriander to the myrcia to the star anise to the cassia bark to the fennel to the allspice to the tsaoko amomum fruit to the henry steudnera herb is 3:1:1:1:1:1:1: 1.
The sauce comprises broad bean paste, oyster sauce, hoisin sauce, sparerib sauce, chopped hot pepper, soybean paste, sweet flour paste and hot and spicy sauce, wherein the mass ratio of the broad bean paste, the oyster sauce, the hoisin sauce, the sparerib sauce, the chopped hot pepper, the soybean paste, the sweet flour paste and the hot and spicy sauce is 10:1: 1-5: 1:1:1:1:1.
the other seasonings comprise extremely delicious pepper, fennel powder and fresh oyster, wherein the mass ratio of the extremely delicious pepper to the fennel powder to the fresh oyster is 10:1:1: 50.
A preparation method of a multipurpose material for a firewood pot comprises the following steps:
(1) the first step is as follows: taking purified fresh oyster, removing shell, removing viscera, washing, soaking in 0.3% saline water at 1-3 deg.C for 3 hr, taking out, cleaning with clear water, cutting into 0.5 x 0.5cm pieces, boiling, and blanching fresh oyster pieces for 10-15 s;
(2) decocting lard at high temperature to obtain lard oil, fishing out oil residue, adding salad oil and rapeseed oil, heating, adding ginger, garlic and shallot when the oil temperature reaches 80 deg.C, adding spice on medium fire for flavoring, and fishing out to obtain sesame oil when the small spice and the spice are fried to dry and have golden color;
(3) pouring the broad bean paste into the sesame oil obtained in the step (2), slowly decocting for 15 minutes with slow fire, continuously stirring during the time, stirring at the speed of 200-500 revolutions, adding chopped chili and sweet flour paste, decocting for 15 minutes, adding the hoisin paste, the pork chop sauce, oyster sauce, the spicy sauce and the soybean paste, decocting for 30 minutes, adding the extremely fresh, fennel powder and pepper powder, stirring again, decocting for 20 minutes, turning off the fire, adding the fresh oyster dices obtained in the step (1), and uniformly stirring;
(4) vacuum packaging the uniformly stirred sauce to obtain sauce bags, packaging the sauce bags in a grading manner according to 200g, 300g, 500g and 1000g in the packaging process, and carrying out pasteurization treatment on the sauce bags; packaging at 40-60 deg.C for 30-60 min;
(5) and (5) rapidly cooling the sauce bag to obtain the sauce. The conditions of the cooling process are such that the sauce packet is cooled to 20-30 ℃ over a period of 3-15 minutes.
Example 4
The multipurpose material for the firewood ground pot comprises oils, small materials, spices, sauces and other seasonings in a mass ratio of 5: 2: 1: 67: 4.
the oils comprise lard oil, salad oil and rapeseed oil, wherein the mass ratio of the lard oil to the salad oil to the rapeseed oil is 2: 1: 1;
the small materials comprise shallots, gingers and garlic bulbs, wherein the mass ratio of the shallots to the gingers to the garlic bulbs is 2: 2: 1.
the spices comprise coriander, myrcia, star anise, cassia bark, fennel, allspice, tsaoko amomum fruit and henry steudnera herb, wherein the mass ratio of the coriander to the myrcia to the star anise to the cassia bark to the fennel to the allspice to the tsaoko amomum fruit to the henry steudnera herb is 1:1:1:1:1:1:1.
The sauce comprises broad bean paste, oyster sauce, hoisin sauce, sparerib sauce, chopped hot pepper, soybean paste, sweet flour paste and hot and spicy sauce, wherein the mass ratio of the broad bean paste, the oyster sauce, the hoisin sauce, the sparerib sauce, the chopped hot pepper, the soybean paste, the sweet flour paste and the hot and spicy sauce is 3:3: 2: 2: 1:3: 2: 2.
the other seasonings comprise extremely delicious pepper, fennel powder and fresh oyster, wherein the mass ratio of the extremely delicious pepper to the fennel powder to the fresh oyster is 8:1:1: 65.
A preparation method of a multipurpose material for a firewood pot comprises the following steps:
(1) the first step is as follows: taking purified fresh oyster, removing shell, removing viscera, washing, soaking in 0.2% saline water at 1-3 deg.C for 3 hr, taking out, cleaning with clear water, cutting into 0.5 x 0.5cm pieces, boiling, and blanching fresh oyster pieces for 10-15 s;
(2) decocting lard at high temperature to obtain lard oil, fishing out oil residue, adding salad oil and rapeseed oil, heating, adding ginger, garlic and shallot when the oil temperature reaches 80 deg.C, adding spice on medium fire for flavoring, and fishing out to obtain sesame oil when the small spice and the spice are fried to dry and have golden color;
(3) pouring the broad bean paste into the sesame oil obtained in the step (2), slowly decocting with slow fire for 15 minutes, continuously stirring at the stirring speed of 400 revolutions, adding chopped chili and sweet flour paste, decocting for 15 minutes, adding seafood sauce, pork chop sauce, oyster sauce, spicy sauce and soybean paste, decocting for 30 minutes, adding fennel powder and pepper powder, stirring again, decocting for 20 minutes, turning off the fire, adding the oyster dices obtained in the step (1), and uniformly stirring;
(4) vacuum packaging the uniformly stirred sauce to obtain sauce bags, packaging the sauce bags in a grading manner according to 200g, 300g, 500g and 1000g in the packaging process, and carrying out pasteurization treatment on the sauce bags; packaging at 50 deg.C for 50 min;
(5) and (5) rapidly cooling the sauce bag to obtain the sauce. The conditions of the cooling process are such that the sauce packet is cooled to 25 ℃ over a period of 10 minutes.
The multipurpose material for the firewood pot prepared in the embodiments 1-4 of the invention can be used for common pot meat such as pot chicken, pot duck, pot goose, pot spareribs, pot shrimp, pot beef, pot mutton and the like, the preparation method is simple and easy to operate, the taste is uniform and has no differentiation, when dishes such as pot chicken and the like are prepared, all seasonings are finished products, no special cook is required to be employed for frying, manpower and material resources are saved, and meanwhile, the centralized purchasing of the seasonings can reduce the cost and increase the income.
Taking the pot chicken as an example, the method for using the firewood pot multipurpose material for the pot chicken is briefly described as follows:
(1) heating the pot, adding rapeseed oil, adding 3-5 pieces of rhizoma Zingiberis recens and 3-5 pieces of streaky pork, and parching in the pot;
(2) adding chicken pieces as main materials, after stir-frying to 8 min, pouring red rice wine, wherein the proportion of the chicken pieces to the rice wine is as follows: 2 jin of main material and 1 two wines;
(3) the prepared sauce is added, and the ratio of the chicken nuggets to the sauce is as follows: 1 jin of main material and 1 two sauces, stir-frying again, pouring 2-4 jin of soup-stock as soup for boiling the main material, wherein the soup-stock is 2-4 jin of chicken soup, covering a pot cover to burn for 10-30 minutes, and the best tasting time is about 25 minutes
In a similar way, the preparation method of the pot duck, the pot goose, the pot spareribs, the pot shrimp, the pot beef, the pot mutton and the like only needs to replace the main materials and the soup stock.
The comparative example was a seasoning for chai turkey produced by Sichuan cuisine food Co. The method of making the pot chicken of the comparative example was the same as the above method.
Effect example 1
The multi-purpose materials of the firewood floor pans of the examples 1 to 4 and the comparative example are subjected to sensory evaluation, and the specific evaluation method is as follows:
the total score of the sensory evaluation of the samples was 100, and the scoring criteria are shown in Table 1. More than 10 researchers form a sensory evaluation group, the tissue state, the flavor and the taste are comprehensively scored, the average value is taken, and the result is shown in table 2.
TABLE 1 Scoring criteria for sensory evaluation
Item Scoring criteria
Color and luster (30) Brown yellow, uniform and harmonious color and quality, no obvious difference
Flavor taste (40) Fresh and fragrant, fine and smooth taste and harmonious taste
Tissue texture (30) Fine and uniform tissue, oyster meat particles and good homogenizing effect
TABLE 2 scores for sensory evaluation
Figure BDA0002904188810000081
The firewood ground pot disclosed by the invention is multipurpose, convenient to use, easy to store, unique in flavor, beneficial to industrial production, capable of meeting the requirements of general consumers on safe, nutritional, convenient, delicious and healthy food and rich in the diversity of edible fungus products.
Taste test 2
The test subjects are 100 residents in a certain community, the ages of the residents are 16-73 years old, the residents eat the multi-purpose firewood pot chicken prepared by the firewood pot in the embodiments 1-4 and the pot chicken prepared by the firewood pot seasoning purchased in the comparative example respectively, after the taste test, the preference degree of the testees for the pot chicken in each embodiment is recorded, then statistics is carried out, and the statistical result is shown in table 3:
TABLE 3
Figure BDA0002904188810000082
Figure BDA0002904188810000091
As can be seen from Table 3, the multipurpose material for the firewood pot disclosed by the invention has a good seasoning effect, is popular with people and has a good market prospect.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.

Claims (9)

1. The multipurpose material for the firewood pot is characterized by comprising oils, small materials, spices, sauces and other seasonings in a mass ratio of 3-8: 2-5: 1: 50-80: 1-5.
2. The multipurpose material for firewood pots as set forth in claim 1, wherein the oils include lard, salad oil and rapeseed oil;
the small materials include herba Alii Fistulosi, rhizoma Zingiberis recens and Bulbus Allii;
the spices include herba Coriandri, folium Neocinnamomi Delavayi, fructus Anisi Stellati, cortex Cinnamomi Japonici, fructus Foeniculi, fructus Syzygii Aromatici, fructus Tsaoko and herba Steudnerae Henryanae;
the sauce materials include bean paste, oyster sauce, hoisin sauce, sparerib sauce, chopped hot pepper, soybean paste, sweet flour paste and hot and spicy sauce;
other flavorings include savory, pepper, and fennel powder.
3. A multi-purpose material for firewood pots as claimed in claim 2, wherein said other seasonings further include oyster.
4. A multipurpose material for firewood pots as claimed in claim 3,
in the oil, the mass ratio of the lard oil, the salad oil and the rapeseed oil is 1-5: 1-3: 1;
in the small feed, the mass ratio of the scallion to the ginger to the garlic is 1-5: 1-5: 1-5;
in the spices, the mass ratio of the caraway to the myrcia is 1-3:1-3:1-3:1-3:1-3:1-3: 1;
in the sauce materials, the mass ratio of the broad bean paste, the oil, the hoisin sauce, the sparerib sauce, the chopped chili, the soybean paste, the sweet flour paste and the spicy sauce is 1-10: 1-10: 1-5: 1-10: 1: 1-5: 1-10: 1-5;
the seasoning powder is extremely fresh, and the mass ratio of the pepper powder, the fennel powder and the fresh oyster is 3-10:1:1: 50-80.
5. The multipurpose material for the firewood ground pot as claimed in claim 4, wherein in the oil, the mass ratio of the lard oil, the salad oil and the rapeseed oil is 2: 1: 1;
in the small feed, the mass ratio of the scallion to the ginger to the garlic is 2: 2: 1;
in the spices, the mass ratio of the caraway to the myrcia is 1:1:1:1:1:1:1.
6. The multipurpose material for firewood pots as claimed in claim 4, wherein in the sauce material group, the mass ratio of broad bean paste, oil consumption, hoisin sauce, pork rib paste, chopped hot pepper, soybean paste, sweet fermented flour paste and hot and spicy paste is 3:3: 2: 2: 1:3: 2: 2;
the seasoning powder is extremely fresh, and the mass ratio of the pepper powder, the fennel powder and the fresh oyster is 8:1:1: 65.
7. A method for preparing a multi-purpose material for firewood pots as claimed in any one of claims 1 to 5, comprising the steps of:
(1) the first step is as follows: taking purified fresh oyster, removing the shell, removing viscera, washing, soaking in saline water with the water temperature of 1-3 ℃ and the concentration of 0.1-0.5% for 2-4 hours, taking out, cleaning with clear water, cutting into dices of 0.5 x 0.5cm, boiling water, and blanching the dices of the fresh oyster for 10-15 seconds;
(2) decocting lard at high temperature to obtain lard oil, fishing out oil residue, adding salad oil and rapeseed oil, heating, adding ginger, garlic and shallot when the oil temperature reaches 80 deg.C, adding spice on medium fire for flavoring, and fishing out to obtain sesame oil when the small spice and the spice are fried to dry and have golden color;
(3) pouring the broad bean paste into the sesame oil obtained in the step (2), slowly decocting for 15 minutes with slow fire, continuously stirring during the time, stirring at the speed of 200-500 revolutions, adding chopped chili and sweet flour paste, decocting for 15 minutes, adding the hoisin paste, the pork chop sauce, oyster sauce, the spicy sauce and the soybean paste, decocting for 30 minutes, adding the extremely fresh, fennel powder and pepper powder, stirring again, decocting for 20 minutes, turning off the fire, adding the fresh oyster dices obtained in the step (1), and uniformly stirring;
(4) vacuum packaging the uniformly stirred sauce to obtain a sauce bag, wherein the packaging is finished at 40-60 ℃ within 30-60 minutes;
(5) and (3) rapidly cooling the sauce bag to obtain the sauce bag, wherein the condition of the cooling process is that the sauce bag is cooled to 20-30 ℃ within 3-15 minutes.
8. A multipurpose material as claimed in claim 7, wherein in step (4), the sauce bag is vacuum packed and then pasteurized.
9. A firewood ground pot multiple material as claimed in claim 7, characterized in that in step (4), each bag of sauce bag is 200g-1000 g.
CN202110066407.4A 2021-01-19 2021-01-19 Multipurpose material for firewood ground pot and preparation method thereof Pending CN112826064A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202110066407.4A CN112826064A (en) 2021-01-19 2021-01-19 Multipurpose material for firewood ground pot and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202110066407.4A CN112826064A (en) 2021-01-19 2021-01-19 Multipurpose material for firewood ground pot and preparation method thereof

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CN112826064A true CN112826064A (en) 2021-05-25

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Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
福祥SX3Z5912JR: "一款万能地锅酱，拿下地锅鸡、地锅鱼、地锅排骨、地锅大鹅！" *

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Application publication date: 20210525