CN112841594A - Processing method of hotpot condiment - Google Patents
Processing method of hotpot condiment Download PDFInfo
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- CN112841594A CN112841594A CN202110129299.0A CN202110129299A CN112841594A CN 112841594 A CN112841594 A CN 112841594A CN 202110129299 A CN202110129299 A CN 202110129299A CN 112841594 A CN112841594 A CN 112841594A
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
Abstract
The invention relates to the field of processing of hotpot seasonings, and discloses a processing method of the hotpot seasonings, which comprises the following steps: s1: selecting materials and pretreating the raw materials, wherein the pretreatment of the raw materials comprises cooking pepper and soaking pepper, and the cooked pepper is crushed to obtain glutinous rice cake pepper; s2: frying the bottom materials, namely melting the beef loin oil, then sequentially adding shallot, ginger garlic and pickled pepper, frying, taking out, adding the glutinous rice cake chili, controlling the feeding time of the glutinous rice cake chili within 1 hour, then adding crystal sugar, continuously boiling for 1.5-2 hours, sequentially adding bean sauce, fermented soya beans, fermented glutinous rice, Daqu liquor and soaked pepper, discharging the pepper, turning off the fire, continuously adding the beef loin oil, and rapidly cooling to finish frying; s3: sealing and fermenting, namely sealing and fermenting the fried bottom material and filling. When the invention is boiled by using the new oil, the taste of the hotpot condiment is similar to that of the 'old oil' hotpot by more than 90 percent on the premise of ensuring the sanitation and safety of the hotpot condiment.
Description
Technical Field
The invention relates to the field of processing of hotpot seasonings, in particular to a processing method of the hotpot seasonings.
Background
The chafing dish is a food originally created in China, has a long history, is popular as folk food all over the country. The chafing dish can be made into various tastes according to different people and different climates. Because of the wide territory of China, the differences of climates, customs and the like of various regions, the colors of chafing dishes in China are various and the chafing dish is delicious. The chafing dish material mainly refers to chafing dish main material, bottom material and dipping material. Wherein, the hotpot condiment is an important part for determining the taste of the hotpot. The base material is the combination of various flavoring agents, and various properties of various flavoring agents are fully exerted by heating to prepare hot pot soup with different tastes.
Chongqing chafing dish is deeply loved by consumers in various places, and the Chongqing chafing dish is wonderful and attractive in color, fragrance and taste. In the traditional preparation process of the hotpot condiment, the 'old oil' is used for ensuring the fragrance of the hotpot condiment, and along with the improvement of the living standard of people, people pay more and more attention to the sanitation and safety of the hotpot condiment, so that the traditional 'old oil' is gradually abandoned. However, the hotpot condiment decocted with the new oil is not thick enough in taste, so that the hotpot condiment is poor in taste.
Disclosure of Invention
The invention aims to provide a processing method of a hotpot condiment, and aims to solve the problems of thick mouthfeel and poor taste when the hotpot condiment is decocted by using new oil in the prior art.
In order to achieve the purpose, the invention adopts the following technical scheme: a hotpot condiment comprises the following raw materials in parts by mass: 55-65 parts of beef tallow, 35-45 parts of hot pepper, 4-6 parts of old ginger, 4-6 parts of green Chinese onion, 4-6 parts of garlic, 0.05-0.15 part of rock candy, 4-6 parts of pickled pepper, 0.05-0.15 part of fermented glutinous rice, 0.05-0.15 part of fermented soya beans, 0.4-0.6 part of bean paste and 0.1-0.3 part of Daqu liquor.
A processing method of hotpot condiment comprises the following steps:
s1: selecting materials and pretreating the raw materials, wherein the pretreatment of the raw materials comprises cooking pepper and soaking pepper, and the cooked pepper is crushed to obtain glutinous rice cake pepper;
s2: frying the bottom materials, namely melting the beef loin oil, then sequentially adding shallot, ginger garlic and pickled pepper, frying, taking out, adding the glutinous rice cake chili, controlling the feeding time of the glutinous rice cake chili within 1 hour, then adding crystal sugar, continuously boiling for 1.5-2 hours, sequentially adding bean sauce, fermented soya beans, fermented glutinous rice, Daqu liquor and soaked pepper, discharging the pepper, turning off the fire, continuously adding the beef loin oil, and rapidly cooling to finish frying;
s3: sealing and fermenting, namely sealing and fermenting the fried bottom material and filling.
The principle and the advantages of the scheme are as follows: in practical application, in the technical scheme, the bottom oil of the hotpot is selected as the beef waist oil in the material selection of the hotpot condiment, compared with common beef tallow in the prior art, the beef waist oil is more mellow in taste, and the hotpot condiment prepared by decocting is more fragrant when being eaten. The pickled peppers, the fermented glutinous rice, the fermented soya beans, the broad beans and the Daqu liquor are respectively selected from corresponding non-legacy raw materials, so that the prepared hotpot condiment can be guaranteed to be mellow in taste. The crystal sugar is added into the hotpot condiment, so that on one hand, the effect of positioning can be achieved, the original fragrance, freshness, tingling and piquancy are maintained, meanwhile, the bad characteristics of piquancy, dryness fire and heat generation of the original hotpot condiment are effectively neutralized and stopped, on the other hand, the crystal sugar generates caramel color in the boiling process, and the hotpot condiment also has the effect of assisting color enhancement, and the color of the hotpot condiment is thick. In the raw material pretreatment stage, the Chinese prickly ash is soaked in the Daqu liquor, so that the dissolution of aromatic substances of the Chinese prickly ash can be facilitated, and the flavor of the Chinese prickly ash can be favorably developed during frying. In addition, the fried bottom material is subjected to sealed fermentation treatment, so that the even material can be continuously fermented under the dipping action of the cooked oil, the aromatic substances in the raw materials are continuously dissolved out, and the raw materials are fused with each other, so that the hot pot bottom material is mellow in taste and thick in mouthfeel after the later-stage fermentation, and when the hot pot bottom material is boiled by using new oil, the mouthfeel of the hot pot bottom material and the mouthfeel of the old oil hot pot can reach an approximation degree of more than 90 percent on the premise of ensuring the sanitation and safety of the hot pot bottom material.
Preferably, as an improvement, the raw materials in parts by mass are as follows: 55-60 parts of beef tallow, 35-40 parts of hot pepper, 4-5 parts of old ginger, 4-5 parts of green Chinese onion, 4-5 parts of garlic, 0.05-0.1 part of rock candy, 4-5 parts of pickled pepper, 0.05-0.1 part of fermented glutinous rice, 0.05-0.1 part of fermented soya beans, 0.4-0.5 part of bean paste and 0.1-0.2 part of Daqu liquor.
Preferably, as an improvement, the beef tallow is beef loin oil, and the capsicum includes starfish capsicum, shizhu red capsicum, double vitex capsicum and tribute capsicum.
In the technical scheme, the shizhu red pepper is high in pungency degree and good in pungency durability; the two-chaste tree twig pepper has good color and luster, is not easy to fade after high-temperature treatment, and enables various peppers to be synergistically flavored through optimization of pepper selection.
Preferably, as an improvement, in S1, the raw material pretreatment further comprises cutting pepper into sections and removing seeds, cutting green Chinese onion into sections, slicing old ginger and garlic, and crushing pickled pepper.
According to the technical scheme, before the hotpot condiment is fried, the hot pepper is cut into sections and seeds are removed, the green Chinese onion is cut into sections, the old ginger and the garlic are sliced, and the pickled pepper is crushed, so that the taste of each raw material in the frying process is favorably developed, and the coordination of the taste of the hotpot condiment is ensured.
Preferably, as an improvement, when the pepper is soaked, the soaking solvent is 30% of the Daqu liquor, and the soaking time is 30 min.
The Daqu liquor in the technical scheme is Luzhou nong Daqu liquor, through soaking with an organic solvent, flavor development substances in the pepper can be dissolved out, and through optimization of soaking conditions, the soaking effect of the pepper can be ensured.
Preferably, as an improvement, in S2, when the green onion, the ginger garlic and the pickled pepper are fed, the oil temperature is 130-; the oil temperature is 103-105 ℃ when the glutinous rice cake chili is fed; the oil temperature is 103-105 ℃ when the bean sauce, the fermented soya beans, the fermented glutinous rice, the Daqu liquor and the soaked pepper are fed.
In the technical scheme, when the green onion, the ginger garlic and the pickled pepper are fed, the oil temperature is limited to 130-135 ℃, so that on one hand, effective aroma frying can be ensured, and on the other hand, the phenomenon of scorching caused by overhigh temperature can be avoided; when the glutinous rice cake chili is fed, the oil temperature is limited to 103-105 ℃, burnt flavor can be generated when the temperature is too high, the flavor of the bottom materials is poor, and the clarity is influenced because the soup mixing phenomenon can occur when the temperature is too low; when the bean sauce, the fermented soya beans, the fermented glutinous rice and the pepper are fed, the temperature is limited to 103-105 ℃, which is the optimum temperature verified by long-term practice.
Preferably, as an improvement, the beef kidney oil is discharged, cooled to 90-95 ℃ and taken out of the pot.
Among this technical scheme, through the play pot temperature of control hot pot seasoning, can avoid the high temperature to go out the pot on the one hand and deposit the influence taste, also can avoid the temperature to cross excessively and make the ox waist oil solidify simultaneously, foretell a pot temperature is the suitable temperature through long-term verification.
Preferably, as an improvement, in S3, the fermentation temperature is 70-80 ℃ and the fermentation time is 22-24h in the sealed fermentation process.
In the technical scheme, the fermentation temperature and the fermentation time are limited, so that the hotpot condiment can be well fermented, and one or more hotpot condiments are mellow and sufficient in aftertaste.
Preferably, as a modification, in S3, the sealed fermentation process is performed by using a special sealed tank.
Among this technical scheme, the special seal pot that uses accords with the requirement of food level, and chemical property is stable, and it is effectual to keep warm, can realize the sealed fermentation of constant temperature of hot pot seasoning, and then guarantees the fermentation effect.
Drawings
Fig. 1 is a schematic view of a special seal pot according to a second embodiment of the present invention.
Detailed Description
The following is further detailed by way of specific embodiments:
reference numerals in the drawings of the specification include: fermentation cylinder body 1, first discharge gate 2, second discharge gate 3, supporting legs 4, charge door 5, viewing aperture 6, sealed 7, rubber packing 8, drive shaft 9, mounting bracket 10, driving motor 11, drive gear 12, planet carrier 13, ring gear 14, pivot 15, stirring vane 16, stirring hole 17, scraper blade 18.
Example one
A hotpot condiment comprises the following raw materials in parts by mass: 60 parts of beef tallow, 15 parts of gypsophila paniculata, 10 parts of shizhu red pepper, 10 parts of double-vitex chili, 4 parts of tribute pepper, 5 parts of old ginger, 5 parts of green Chinese onion, 5 parts of garlic, 0.1 part of rock sugar, 5 parts of pickled pepper, 0.1 part of fermented glutinous rice, 0.1 part of fermented soya bean, 0.5 part of bean sauce and 0.2 part of Daqu liquor.
The beef loin oil in the embodiment is Indoconcome beef loin oil, the pickled peppers are Pengzhou non-dead pickled peppers, the fermented glutinous rice is Dazu non-dead fermented glutinous rice, the fermented soya beans are Yongchuan non-dead fermented soya beans, the bean paste is Pi county non-dead bean paste, and the Daqu liquor is Luzhou non-dead Daqu.
A processing method of hotpot condiment comprises the following steps:
s1: selecting materials and pretreating raw materials, wherein when selecting materials, the beef kidney oil is Indoconcome beef kidney oil, the pickled peppers are Pengzhou non-loose pickled peppers, the fermented glutinous rice is Dazuo non-loose fermented glutinous rice, the fermented soya beans are Yongchuan non-loose fermented soya beans, the bean paste is Pi county non-loose bean paste, and the Daqu liquor is Luzhou non-loose Daqu; the pretreatment of the raw materials comprises cutting and removing seeds of pepper, cutting scallion into sections, slicing old ginger and garlic, crushing pickled pepper, steaming the pepper and soaking the pepper, wherein the pepper is steamed only by high-hot pepper (shizhu red pepper) when being steamed, the rest pepper is cut and removed seeds and then boiled by boiling water for 5min, and the pepper is steamed and then crushed to obtain the glutinous rice cake pepper; soaking fructus Zanthoxyli in 30% non-residual Daqu liquor for 30 min;
s2: frying the backing material, namely putting 95% of the total amount of the corm oil into an oil tank for low-temperature melting, and controlling the oil temperature to be less than or equal to 135 ℃ and remaining 5% of the corm oil for standby use in order to ensure the mellow taste of the backing material; heating oil to 135 deg.C after oil is melted, sequentially adding chopped herba Alii Fistulosi, rhizoma Zingiberis recens, and Bulbus Allii, frying to yellow, adding pickled fructus Capsici, heating to 135 deg.C, stopping heating, and taking out herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii, and pickled fructus Capsici; heating the corm oil to 105 ℃ again, slowly adding the glutinous rice cake chili, and finishing the feeding of all the glutinous rice cake chili within 1 hour; after finishing the feeding of the glutinous rice cake peppers, adjusting to a small salesman, adding crystal sugar, continuously cooking for 2 hours, controlling the oil temperature to be 105 ℃, sequentially adding bean sauce, fermented soya beans, fermented glutinous rice and Daqu wine, continuously frying pepper to be slightly burnt (in cockroach color), then adding the tribute peppers and the soaked pepper, immediately turning off the fire after the pepper is fed, and adding 5 percent of spare beef waist oil for quick cooling; when the oil temperature is reduced to 95 ℃, the hotpot condiment is boiled and taken out of the pot;
s3: sealing and fermenting, namely sealing and fermenting the fried bottom material by using a special sealing tank, wherein the fermentation temperature is 70-80 ℃, the fermentation time is 24h, and filling after the fermentation is finished.
Example two
The structure of the special seal pot used in this embodiment is basically as shown in fig. 1, and includes a fermentation tank body 1, a first discharge port 2 is opened at the bottom end of the fermentation tank body 1, a second discharge port 3 is opened at the lower end of the side portion of the fermentation tank body 1, and discharge valves are installed at the first discharge port 2 and the second discharge port 3. The bottom welding of fermentation cylinder body 1 has four vertical supporting legss 4, and supporting legs 4 all sets up towards the outside slope of fermentation cylinder body 1.
Viewing aperture 6 and charge door 5 have been seted up on fermentation cylinder body 1's top, and viewing aperture 6 and 5 departments of charge door all are connected with sealed lid 7 through hinge rotation, and the bottom of sealed lid 7 bonds and has rubber seal pad 8. The inside of fermentation cylinder body 1 rotates and is connected with the drive shaft 9 of vertical setting, and the top of fermentation cylinder body 1 has mounting bracket 10 through the bolt fastening, has driving motor 11 through the bolt fastening on mounting bracket 10, passes through the coupling joint between driving motor 11 and the drive shaft 9. A drive gear 12 is coaxially fixed to the drive shaft 9, and a carrier 13 is coaxially fixed to the drive shaft 9. The inside welding of fermentation cylinder body 1 has a horizontal ring gear 14, and the meshing has three planetary gear between ring gear 14 and the drive gear 12, and planetary gear is equal coaxial rigid coupling has pivot 15, and the top of pivot 15 is all rotated and is connected on planet carrier 13.
A plurality of stirring blades 16 are welded on the outer wall of the driving shaft 9 from top to bottom, and stirring holes 17 are formed in the stirring blades 16. The bottom end of the driving shaft 9 is welded with a scraper 18, the bottom of the scraper 18 is arc-shaped, and the bottom of the scraper 18 can be abutted against the bottom of the fermentation tank body 1. A plurality of stirring blades 16 are also welded on the outer wall of the rotating shaft 15, and the size of the stirring blades 16 on the rotating shaft 15 is smaller than that of the stirring blades 16 on the driving shaft 9. Be provided with the zone of heating on fermentation cylinder body 1's the inner wall, the zone of heating in this embodiment is the heating wire zone of heating.
After the hotpot condiment is fried, the feeding pipe is inserted into the feeding port 5, then the hotpot condiment is poured into the fermentation tank body 1, and then the sealing cover 7 is closed to realize internal sealing fermentation. In the process of sealed fermentation, an operator can intermittently turn on the driving motor 11 to stir the inside hotpot condiment, so that the raw materials in the hotpot condiment are uniformly distributed, and the fermentation flavor development effect is ensured. Driving motor 11 passes through the shaft coupling and drives drive shaft 9 and rotate, and then drives stirring vane 16 and rotate and realize the stirring, through set up stirring hole 17 on stirring vane 16, can the separation part hot pot seasoning, leak part hot pot seasoning, and then realize the abundant mixing of hot pot seasoning. The rotation of the driving shaft 9 can also drive the driving gear 12 fixedly connected with the driving shaft to rotate, and then the planetary gear is driven to rotate, at the moment, the rotation mode of the planetary gear is a mode that the rotation is combined with the revolution around the driving gear 12, the planetary gear can drive the rotating shaft 15 fixedly connected with the planetary gear to rotate in the rotation process, the rotation mode of the rotating shaft 15 is also a mode that the rotation is combined with the revolution around the driving gear 12, the rotation of the rotating shaft 15 can realize circumferential stirring on the one hand, on the other hand, the rotation of the rotating shaft 15 can drive the stirring blades 16 on the rotating shaft 15 to further stir, compared with the prior art that the stirring blades 16 are arranged in a larger size to realize omnibearing stirring, the resistance of the stirring blades 16 in the stirring process is small, and the stirring blades. During the rotation of the driving shaft 9, the scraping plate 18 at the bottom end can be driven to rotate, so that the material scraping is realized, and the problems of adhesion and sedimentation of the hotpot condiment are avoided.
After the fermentation, open the ejection of compact valve of first discharge gate 2 and second discharge gate 3 simultaneously, the ejection of compact simultaneously, when the hot pot seasoning surplus in fermentation cylinder body 1 is less, can close second discharge gate 3, only opens first discharge gate 2, starts driving motor 11 simultaneously, and the supplementary ejection of compact can be realized to scraper blade 18 this moment, guarantees that the ejection of compact is complete, avoids remaining.
The foregoing is merely an example of the present invention and common general knowledge in the art of designing and/or characterizing particular aspects and/or features is not described in any greater detail herein. It should be noted that, for those skilled in the art, without departing from the technical solution of the present invention, several variations and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (10)
1. The hotpot condiment is characterized by comprising the following raw materials in parts by mass: 55-65 parts of beef tallow, 35-45 parts of hot pepper, 4-6 parts of old ginger, 4-6 parts of green Chinese onion, 4-6 parts of garlic, 0.05-0.15 part of rock candy, 4-6 parts of pickled pepper, 0.05-0.15 part of fermented glutinous rice, 0.05-0.15 part of fermented soya beans, 0.4-0.6 part of bean paste and 0.1-0.3 part of Daqu liquor.
2. The hotpot condiment according to claim 1, wherein the hotpot condiment comprises the following raw materials in parts by mass: 55-60 parts of beef tallow, 35-40 parts of hot pepper, 4-5 parts of old ginger, 4-5 parts of green Chinese onion, 4-5 parts of garlic, 0.05-0.1 part of rock candy, 4-5 parts of pickled pepper, 0.05-0.1 part of fermented glutinous rice, 0.05-0.1 part of fermented soya beans, 0.4-0.5 part of bean paste and 0.1-0.2 part of Daqu liquor.
3. A hotpot condiment according to claim 2, characterized in that: the beef tallow is beef waist oil, and the hot pepper comprises starfish hot pepper, pink hot pepper, double-vitex chili pepper and tribute hot pepper.
4. A processing method of hotpot condiment is characterized by comprising the following steps:
s1: selecting materials and pretreating the raw materials, wherein the pretreatment of the raw materials comprises cooking pepper and soaking pepper, and the cooked pepper is crushed to obtain glutinous rice cake pepper;
s2: frying the bottom materials, namely melting the beef loin oil, then sequentially adding shallot, ginger garlic and pickled pepper, frying, taking out, adding the glutinous rice cake chili, controlling the feeding time of the glutinous rice cake chili within 1 hour, then adding crystal sugar, continuously boiling for 1.5-2 hours, sequentially adding bean sauce, fermented soya beans, fermented glutinous rice, Daqu liquor and soaked pepper, discharging the pepper, turning off the fire, continuously adding the beef loin oil, and rapidly cooling to finish frying;
s3: sealing and fermenting, namely sealing and fermenting the fried bottom material and filling.
5. The method for processing the hotpot condiment as claimed in claim 4, wherein the method comprises the following steps: s1, the raw material pretreatment further comprises cutting and removing seeds of the pepper, cutting the green Chinese onion, slicing the old ginger and the garlic, and crushing the pickled pepper.
6. The method for processing a hotpot condiment according to claim 5, wherein the method comprises the following steps: when the pepper is soaked, 30 percent of Daqu liquor is soaked in the soaking solvent for 30 min.
7. The method for processing a hotpot condiment according to claim 6, wherein the method comprises the following steps: in S2, the oil temperature is 130-135 ℃ when the green onions, the ginger garlic and the pickled peppers are fed; the oil temperature is 103-105 ℃ when the glutinous rice cake chili is fed; the oil temperature is 103-105 ℃ when the bean sauce, the fermented soya beans, the fermented glutinous rice, the Daqu liquor and the soaked pepper are fed.
8. The method for processing a hotpot condiment according to claim 7, wherein the method comprises the following steps: and after the beef kidney oil is fed, cooling to 90-95 ℃ and taking out of the pot.
9. The method for processing a hotpot condiment according to claim 8, wherein the method comprises the following steps: in S3, in the sealed fermentation process, the fermentation temperature is 70-80 ℃, and the fermentation time is 22-24 h.
10. The method for processing a hotpot condiment according to claim 9, wherein the method comprises the following steps: and in S3, fermenting in a sealed fermentation process by using a special sealed tank.
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