CN112914071A - Clear oil hotpot condiment and preparation method thereof - Google Patents
Clear oil hotpot condiment and preparation method thereof Download PDFInfo
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Classifications
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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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
Abstract
The invention discloses a clear oil hotpot condiment and a preparation method thereof, wherein the clear oil hotpot condiment comprises the following components in parts by weight: 300 parts of rapeseed oil, 50-100 parts of palm oil, 40-60 parts of chicken oil, 10-15 parts of oyster sauce, 10-30 parts of rattan pepper, 10-20 parts of green Chinese onion, 10-20 parts of garlic, 30-50 parts of pickled ginger, 30-50 parts of old ginger, 20-50 parts of broad bean paste, 180 parts of chili 120-containing materials, 10-20 parts of pickled pepper, 60-100 parts of pepper, 5-10 parts of fermented soya beans, 20-30 parts of rock candy, 10-20 parts of beer, 5-10 parts of cardamom, 5-10 parts of tsaoko amomum fruits, 5-10 parts of angelica sinensis, 5-10 parts of cinnamon, 5-10 parts of angelica dahurica, 5-10 parts of lysimachia foenum-graecum, 5-10 parts of clove, 5-10 parts of rhizoma kaempferiae and 5-10 parts of fennel. The clear oil hotpot condiment provided by the invention is bright in color, pleasant in fragrance and unique in flavor, is suitable for consumers at all ages to eat, and is a healthier and safer hotpot condiment.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a clear oil hotpot condiment and a preparation method thereof.
Background
The chafing dish is a unique food with a long history in China, is a cooking mode of boiling and cooking various foods by boiling water or soup, is characterized by being eaten while cooking, and the foods are still hot and boiled during eating, so that soup and soup are combined into a whole, and the chafing dish is selected from various tastes such as a mandarin duck pot, a spicy pot and a light pot due to being oily but not greasy, can be added with different soup bases and foods according to personal preference, and becomes a winter good product suitable for people of all ages.
However, most of the hotpot condiment in the market at present is prepared by decocting or frying animal fat mainly containing beef tallow, and the animal fat can increase the compound fat fragrance of the hotpot in the decocting or frying process of the hotpot condiment, so that the taste of the boiled raw materials is better, but the heat quantity is high, the cholesterol content is high, and the hotpot condiment is not suitable for the old, the obese and patients with cardiovascular and cerebrovascular diseases. Therefore, chafing dish bottom materials produced by replacing or partially replacing beef tallow with vegetable oils such as rapeseed oil and soybean oil are introduced in the market. However, the hotpot condiment decocted from the single rapeseed oil and the single soybean oil is liquid, is inconvenient to transport, and lacks the fragrance of animal fat in taste. Meanwhile, in the long-time high-temperature boiling process, the oil can possibly generate harmful factors with negative influence, and the harmful factors can also bring influence on human health.
Disclosure of Invention
Aiming at the defects in the technology, the invention provides a nutritional, healthy and safe clear oil hotpot condiment and a preparation method thereof.
The technical scheme adopted by the invention for solving the technical problems is as follows: the clear oil hotpot condiment comprises the following components in parts by weight: 300 parts of rapeseed oil, 50-100 parts of palm oil, 40-60 parts of chicken oil, 10-15 parts of oyster sauce, 10-30 parts of rattan pepper, 10-20 parts of green Chinese onion, 10-20 parts of garlic, 30-50 parts of pickled ginger, 30-50 parts of old ginger, 20-50 parts of broad bean paste, 180 parts of chili 120-containing materials, 10-20 parts of pickled pepper, 60-100 parts of pepper, 5-10 parts of fermented soya beans, 20-30 parts of rock candy, 10-20 parts of beer, 5-10 parts of cardamom, 5-10 parts of tsaoko amomum fruits, 5-10 parts of angelica sinensis, 5-10 parts of cinnamon, 5-10 parts of angelica dahurica, 5-10 parts of lysimachia foenum-graecum, 5-10 parts of clove, 5-10 parts of rhizoma kaempferiae and 5-10 parts of fennel.
Optionally, the paint comprises the following components in parts by weight: 200 parts of rapeseed oil, 100 parts of palm oil, 60 parts of chicken oil, 10 parts of oyster sauce, 30 parts of rattan pepper, 10 parts of green Chinese onion, 10 parts of garlic, 30 parts of pickled ginger, 50 parts of old ginger, 45 parts of thick broad-bean sauce, 168 parts of hot pepper, 10 parts of pickled pepper, 90 parts of pepper, 8 parts of fermented soya beans, 20 parts of rock candy, 10 parts of beer, 5 parts of cardamom, 5 parts of tsaoko amomum fruit, 5 parts of Chinese angelica, 5 parts of cassia bark, 5 parts of angelica dahurica, 5 parts of lysimachia foenum-graecum hance, 5 parts of clove, 5 parts of rhizoma kaempferiae and 5.
Optionally, the paint comprises the following components in parts by weight: 250 parts of rapeseed oil, 70 parts of palm oil, 30 parts of chicken oil, 12 parts of oyster sauce, 20 parts of rattan pepper, 15 parts of green Chinese onion, 15 parts of garlic, 40 parts of pickled ginger, 40 parts of old ginger, 35 parts of thick broad-bean sauce, 150 parts of hot pepper, 15 parts of pickled pepper, 80 parts of pepper, 7 parts of fermented soya beans, 25 parts of rock candy, 15 parts of beer, 8 parts of cardamom, 8 parts of tsaoko amomum fruit, 8 parts of Chinese angelica, 8 parts of cassia bark, 8 parts of angelica dahurica, 8 parts of lysimachia foenum-graecum hance, 8 parts of clove, 8 parts of rhizoma kaempferiae and 8.
Optionally, the paint comprises the following components in parts by weight: 280 parts of rapeseed oil, 50 parts of palm oil, 40 parts of chicken oil, 15 parts of oyster sauce, 10 parts of rattan pepper, 20 parts of green Chinese onion, 20 parts of garlic, 50 parts of pickled ginger, 30 parts of old ginger, 25 parts of thick broad-bean sauce, 140 parts of hot pepper, 20 parts of pickled pepper, 70 parts of pepper, 8 parts of fermented soya beans, 20 parts of rock candy, 20 parts of beer, 10 parts of cardamom, 10 parts of tsaoko amomum fruit, 10 parts of Chinese angelica, 10 parts of cassia bark, 10 parts of angelica dahurica, 10 parts of lysimachia foenum-graecum hance, 10 parts of clove, 10 parts of rhizoma kaempferiae and 10.
The invention also provides a preparation method of the clear oil hotpot condiment, which comprises the following steps:
weighing a certain amount of garlic, pickled ginger and old ginger, crushing into powder, cutting green Chinese onions into segments, and removing leaf stalks of the rattan pepper; weighing a certain amount of spice, completely crushing into powder, pouring into a container, adding a certain amount of beer for soaking, and standing for later use;
weighing a certain amount of rapeseed oil, putting the rapeseed oil into a frying pan, frying for a certain time, weighing a certain amount of palm oil, putting the palm oil into the frying pan, uniformly stirring to obtain vegetable oil base oil, and reserving for later use;
adding a certain amount of chicken oil into a frying pan, frying the scallion and the garlic in the chicken oil until the temperature of the chicken oil reaches 160-180 ℃, taking out the scallion and the garlic, putting the pickled ginger and the old ginger into the frying pan, frying the ginger to be dry, and taking out the ginger to obtain a first fried product;
pouring the vegetable oil base oil into the first fried product, uniformly mixing, heating the mixed oil to 160-180 ℃, and continuously decocting to obtain a second fried product;
adding a certain amount of thick broad-bean sauce into the second fried product, fully stirring, sequentially adding the hot pepper, the pickled pepper and the fermented soya beans, uniformly stirring, and adding the crystal sugar to obtain a third fried product;
and sixthly, adding the pepper into the third fried product, adding the spice soaked in the beer in the step one after the pepper is exploded, and taking out the fried product after the water in the frying pot is fried to be dry to obtain the finished hotpot condiment.
Optionally, before the step of the sixth step, the following steps may be further included:
preparing flavoring oil: adding a certain amount of rapeseed oil into a pot, pouring the boiled rapeseed oil into a container filled with beer soaked spices when the rapeseed oil is boiled and rolled to be bubble-free, standing for 24h, fishing out the rattan pepper by using a strainer, adding a certain amount of oyster sauce into the container, uniformly mixing, and standing for later use;
the sixth step specifically comprises the following steps: adding 60-100 parts by weight of pepper into the third fried product, adding 50-100 parts by weight of spice soaked by beer in the step one after the pepper is fried, finally adding the prepared oil for enhancing the fragrance, frying the fried product in a frying pan with water, and taking the fried product out of the frying pan to obtain the finished hotpot condiment.
Optionally, the step of preparing the flavoring oil specifically includes:
adding 30-50 parts by weight of rapeseed oil into a pot, pouring into a container filled with 10-30 parts by weight of spice soaked in beer when the rapeseed oil is burnt till no bubbles exist, standing for 24h, fishing out the rattan pepper by using a strainer, adding 10-15 parts by weight of oyster sauce into the container, uniformly mixing, and standing for later use.
Optionally, the step one specifically includes the following steps:
weighing 10-20 parts by weight of garlic, 30-50 parts by weight of pickled ginger and 30-50 parts by weight of old ginger, and respectively crushing into garlic powder, pickled ginger powder and old ginger powder; cutting 10-20 parts by weight of green Chinese onions into sections; removing leaf stalks of 10-30 parts by weight of zanthoxylum piperitum; weighing 50-100 parts by weight of spice, completely crushing the spice into powder, pouring the powder into a container, adding 10-20 parts by weight of beer for soaking the spice, and standing for later use.
Optionally, the second step specifically includes the following steps:
weighing 300 parts by weight of 200-one-seed oil and putting into a frying pan, setting the temperature of the frying pan to be 150-200 ℃, heating for 8-15 minutes, weighing 50-100 parts by weight of palm oil, putting into the frying pan, and uniformly stirring to obtain vegetable oil base oil for later use; and/or the presence of a gas in the gas,
the third step specifically comprises the following steps:
adding 40-60 parts by weight of chicken oil into a frying pan, frying 10-20 parts by weight of green Chinese onion and 10-20 parts by weight of garlic into the chicken oil to golden yellow when the temperature of the chicken oil reaches 160-180 ℃, taking out the chicken oil, putting 30-50 parts by weight of pickled ginger and 30-50 parts by weight of old ginger into the frying pan, frying the ginger to dry, and taking out the ginger to obtain a first fried product.
Optionally, the step five specifically includes the following steps:
adding 20-50 parts by weight of broad bean paste into the second fried product, fully stirring, sequentially adding 120-180 parts by weight of hot pepper, 10-20 parts by weight of pickled pepper and 5-10 parts by weight of fermented soya beans, uniformly stirring, and adding 20-30 parts by weight of rock candy to obtain a third fried product.
According to the technical scheme provided by the invention, the beef tallow is replaced by the rapeseed oil, the palm oil and the chicken fat in the hotpot condiment, the rapeseed oil contains phospholipid and VE, has a certain effect of delaying senescence, and is helpful for development of blood vessels, nerves and brains, the rapeseed oil contains unsaturated fatty acids which are only higher than olive oil, the absorption rate of a human body to the rapeseed oil reaches 99 percent (comparable to the olive oil), fat-soluble nutrient components can be fully absorbed by the human body, and compared with the beef tallow, the rapeseed oil contains almost no cholesterol; palm oil contains no cholesterol and is rich in neutral fatty acid, so that the content of substances for increasing cholesterol in a human body in the palm oil is very little (1%), and the carotenoid and linoleic acid are very beneficial to the health of the human body; thereby greatly reducing the animal fat content of the oil in the hotpot condiment, preventing excessive intake of the animal fat during eating, effectively reducing the incidence of hyperlipidemia caused by eating the hotpot condiment, and being healthier; the chicken oil is added into the clear oil hotpot condiment, the chicken oil not only plays a role in stimulating appetite of people with special fragrance and full chicken flavor, but also plays a role in enhancing fragrance and brightening color for delicious dishes, and various delicious dishes cooked by the chicken oil are gradually known and loved by people. The use of the mixed oil greatly improves the stability of a single oil product, and a small amount of chicken oil can also increase the fat flavor of the oil product, thereby meeting the pursuit of consumers for health and delicious taste; the compound spices are crushed and soaked in the beer, and the spices can not only exert respective effects on human health, but also can be better dissolved in the grease, so that the flavor of the grease is improved; the rattan pepper oil and oyster sauce are adopted to enhance the taste and flavor of the hotpot condiment, so that the problem of insufficient flavor of the clear oil hotpot is solved; therefore, the hot pot seasoning fried by the invention is bright in color, pleasant in fragrance and unique in flavor, is suitable for consumers at all ages to eat, and is healthier and safer.
Detailed Description
The present invention is described in further detail below to enable those skilled in the art to practice the invention with reference to the description.
The invention provides a clear oil hotpot condiment which comprises the following components in parts by weight: 300 parts of rapeseed oil, 50-100 parts of palm oil, 40-60 parts of chicken oil, 10-15 parts of oyster sauce, 10-30 parts of rattan pepper, 10-20 parts of green Chinese onion, 10-20 parts of garlic, 30-50 parts of pickled ginger, 30-50 parts of old ginger, 20-50 parts of broad bean paste, 180 parts of chili 120-containing materials, 10-20 parts of pickled pepper, 60-100 parts of pepper, 5-10 parts of fermented soya beans, 20-30 parts of rock candy, 10-20 parts of beer, 5-10 parts of cardamom, 5-10 parts of tsaoko amomum fruits, 5-10 parts of angelica sinensis, 5-10 parts of cinnamon, 5-10 parts of angelica dahurica, 5-10 parts of lysimachia foenum-graecum, 5-10 parts of clove, 5-10 parts of rhizoma kaempferiae and 5-10 parts of fennel.
According to the technical scheme provided by the invention, the beef tallow is replaced by the rapeseed oil, the palm oil and the chicken fat in the hotpot condiment, the rapeseed oil contains phospholipid and VE, has a certain effect of delaying senescence, and is helpful for development of blood vessels, nerves and brains, the rapeseed oil contains unsaturated fatty acids which are only higher than olive oil, the absorption rate of a human body to the rapeseed oil reaches 99 percent (comparable to the olive oil), fat-soluble nutrient components can be fully absorbed by the human body, and compared with the beef tallow, the rapeseed oil contains almost no cholesterol; palm oil contains no cholesterol and is rich in neutral fatty acid, so that the content of substances for increasing cholesterol in a human body in the palm oil is very little (1%), and the carotenoid and linoleic acid are very beneficial to the health of the human body; thereby greatly reducing the animal fat content of the oil in the hotpot condiment, preventing excessive intake of the animal fat during eating, effectively reducing the incidence of hyperlipidemia caused by eating the hotpot condiment, and being healthier; the chicken oil is added into the clear oil hotpot condiment, the chicken oil not only plays a role in stimulating appetite of people with special fragrance and full chicken flavor, but also plays a role in enhancing fragrance and brightening color for delicious dishes, and various delicious dishes cooked by the chicken oil are gradually known and loved by people. The use of the mixed oil greatly improves the stability of a single oil product, and a small amount of chicken oil can also increase the fat flavor of the oil product, thereby meeting the pursuit of consumers for health and delicious taste; the compound spices are crushed and soaked in the beer, and the spices can not only exert respective effects on human health, but also can be better dissolved in the grease, so that the flavor of the grease is improved; the rattan pepper oil and oyster sauce are adopted to enhance the taste and flavor of the hotpot condiment, so that the problem of insufficient flavor of the clear oil hotpot is solved; therefore, the hot pot seasoning fried by the invention is bright in color, pleasant in fragrance and unique in flavor, is suitable for consumers at all ages to eat, and is healthier and safer.
The invention also provides a preparation method of the clear oil hotpot condiment, which comprises the following steps:
weighing a certain amount of garlic, pickled ginger and old ginger, crushing into powder, cutting green Chinese onions into segments, and removing leaf stalks of the rattan pepper; weighing a certain amount of spice, completely crushing into powder, pouring into a container, adding a certain amount of beer for soaking, and standing for later use;
the preparation method comprises the following steps of crushing garlic, pickled ginger and old ginger into garlic powder, pickled ginger powder and old ginger powder, cleaning scallion, cutting into sections for later use, removing rattan pepper leaves and redundant stalks, putting all weighed spices into a flour mill for crushing, then pouring into a container, and pouring beer for soaking the spices. For example, 10-20 parts by weight of garlic, 30-50 parts by weight of pickled ginger and 30-50 parts by weight of old ginger are taken, 10-20 parts by weight of green Chinese onion is cut into segments for standby, and 10-30 parts by weight of rattan pepper is subjected to leaf stalk removal; weighing 50-100 parts of spice, completely crushing into powder, pouring into a container, adding 10-20 parts of beer by weight, soaking, and standing for later use.
Weighing a certain amount of rapeseed oil, putting the rapeseed oil into a frying pan, frying for a certain time, weighing a certain amount of palm oil, putting the palm oil into the frying pan, uniformly stirring to obtain vegetable oil base oil, and reserving for later use;
wherein, the rapeseed oil 200-300 parts by weight is taken and put into a frying pan, the temperature of the frying pan is set to be 150-200 ℃, the heating is carried out for 8-15 minutes, then the palm oil 50-100 parts by weight is taken and put into the frying pan, the stirring is carried out evenly, the vegetable oil base oil is obtained, and the rest is reserved for standby.
Adding a certain amount of chicken oil into a frying pan, frying the green Chinese onions and the garlic in the chicken oil to golden yellow when the temperature of the chicken oil reaches 160-180 ℃, taking out the fried green Chinese onions and the garlic, putting the pickled ginger and the old ginger into the frying pan, frying the ginger to be dry, and taking out the ginger to obtain a first fried product;
wherein, 40 to 60 weight parts of chicken oil can be added into a frying pan, when the temperature of the chicken oil reaches 160 to 180 ℃, 10 to 20 weight parts of green Chinese onion and 10 to 20 weight parts of garlic are put into the chicken oil to be fried to golden yellow and then fished out, and then 30 to 50 weight parts of pickled ginger and 30 to 50 weight parts of old ginger are put into the frying pan to be fried to be dry and fished out to prepare the first fried product.
Pouring the vegetable oil base oil into the first fried product, uniformly mixing, heating the mixed oil to 160-180 ℃, and continuously decocting to obtain a second fried product;
adding a certain amount of thick broad-bean sauce into the second fried product, fully stirring, sequentially adding the hot pepper, the pickled pepper and the fermented soya beans, uniformly stirring, and adding the crystal sugar to obtain a third fried product;
wherein, 20 to 50 weight parts of thick broad-bean sauce can be added into the second fried product, the mixture is fully stirred, 120 to 180 weight parts of hot pepper, 10 to 20 weight parts of pickled pepper and 5 to 10 weight parts of fermented soya beans are sequentially added in sequence, and after the mixture is uniformly stirred, 20 to 30 weight parts of rock candy is added to obtain a third fried product.
And sixthly, adding the pepper into the third fried product, adding the spice soaked in the beer in the step one after the pepper is exploded, and taking out the fried product after the water in the frying pot is fried to be dry to obtain the finished hotpot condiment.
Before the step six, the following steps can be further included:
preparing flavoring oil: adding a certain amount of rapeseed oil into a pot, pouring the boiled rapeseed oil into a container filled with beer soaked spices when the rapeseed oil is boiled and rolled to be bubble-free, standing for 24h, fishing out the rattan pepper by using a strainer, adding a certain amount of oyster sauce into the container, uniformly mixing, and standing for later use;
the sixth step specifically comprises the following steps: adding 60-100 parts by weight of pepper into the third fried product, adding 50-100 parts by weight of spice soaked by beer in the step one after the pepper is fried, finally adding the prepared oil for enhancing the fragrance, frying the fried product in a frying pan with water, and taking the fried product out of the frying pan to obtain the finished hotpot condiment.
Example 1
Preparing raw materials: the components of 200 parts of rapeseed oil, 100 parts of palm oil, 60 parts of chicken oil, 10 parts of oil consumption, 30 parts of rattan pepper, 10 parts of green Chinese onion, 10 parts of garlic, 30 parts of pickled ginger, 50 parts of old ginger, 45 parts of thick broad-bean sauce, 168 parts of hot pepper, 10 parts of pickled pepper, 90 parts of Chinese prickly ash, 8 parts of fermented soya beans, 20 parts of rock candy, 10 parts of beer, 5 parts of cardamom, 5 parts of tsaoko amomum fruits, 5 parts of Chinese angelica, 5 parts of cassia bark, 5 parts of angelica dahurica, 5 parts of glossy ganoderma, 5 parts of clove, 5 parts of kaempferia galangal and 5 parts of fennel are weighed according to the proportion for.
Material preparation treatment: cleaning 30 parts of pickled ginger, 50 parts of old ginger and 10 parts of garlic, crushing the pickled ginger, the old ginger and the garlic into pickled ginger powder, old ginger powder and garlic powder for later use, cleaning 10 parts of green Chinese onion, cutting into sections for later use, cleaning 30 parts of rattan pepper, removing rattan pepper leaves and redundant stems, and placing for later use; weighing the 45 parts of spice, completely crushing the spice by using a pulverizer, pouring the crushed spice into a basin, adding 10 parts of beer into the spice, soaking for 20 minutes, and standing for later use.
Preparation of vegetable oil base oil: 200 parts of rapeseed oil is put into a pot, the temperature of the pot is set at 160 ℃, the rapeseed oil is heated for 8 minutes, the raw taste of the rapeseed oil is removed, then 100 parts of palm oil is added, and the mixture is uniformly mixed and placed for standby.
Preparing flavoring oil: adding 40 parts of rapeseed oil into a pot, pouring the boiled oil into a basin filled with 30 parts of zanthoxylum schinifolium when the rapeseed oil is boiled and rolled until no bubbles exist, standing for 24 hours, leaking the zanthoxylum schinifolium by using a strainer, adding 10 parts of oyster sauce into the basin, uniformly mixing, and standing for later use to obtain the spice.
Carrying out first frying: adding 60 parts of chicken oil into a pot, frying 10 parts of green Chinese onion and 10 parts of minced garlic in the chicken oil to golden yellow when the temperature of the chicken oil reaches 160 ℃, taking out the chicken oil for removing the fishy smell of the chicken oil, and then putting 30 parts of minced ginger and 50 parts of minced old ginger into the pot, frying and taking out the chicken oil;
carrying out second stir-frying: pouring the prepared vegetable oil base oil into the first fried product, fully and uniformly mixing the vegetable oil base oil and the chicken fat, heating the mixed oil to 160 ℃, and continuously decocting to obtain a second fried product;
carrying out third frying: adding 45 parts of broad bean paste into the second fried product, fully stirring to excite the fragrance of the broad bean, then sequentially adding 160 parts of hot pepper, 10 parts of pickled pepper and 8 parts of fermented soya beans, uniformly stirring, adding 30 parts of rock sugar to reduce the pungency degree, and frying for 10 minutes to obtain a third fried product;
and (5) carrying out fourth stir-frying: adding 90 parts of pepper into the third fried product, adding 50 parts of spice soaked in beer after the pepper is exploded, finally adding 70 parts of prepared flavoring oil, frying for 10 minutes, and taking out after water in the pot is fried to be dry to obtain the finished hotpot condiment.
Example 2
Preparing raw materials: the components are weighed according to the proportion, 250 parts of rapeseed oil, 70 parts of palm oil, 30 parts of chicken oil, 12 parts of oyster sauce, 20 parts of rattan pepper, 15 parts of green Chinese onion, 15 parts of garlic, 40 parts of pickled ginger, 40 parts of old ginger, 35 parts of broad bean paste, 150 parts of hot pepper, 15 parts of pickled pepper, 80 parts of Chinese prickly ash, 7 parts of fermented soya beans, 25 parts of rock candy, 15 parts of beer, 8 parts of cardamom, 8 parts of tsaoko amomum fruit, 8 parts of Chinese angelica, 8 parts of cassia bark, 8 parts of angelica dahurica, 8 parts of glossy ganoderma, 8 parts of clove, 8 parts of kaempferia galangal and 8 parts of fennel.
Material preparation treatment: cleaning 40 parts of pickled ginger, 40 parts of old ginger and 15 parts of garlic, crushing the pickled ginger, the old ginger and the garlic into pickled ginger powder, old ginger powder and garlic powder for later use, cleaning 15 parts of green Chinese onion, cutting the green Chinese onion into sections for later use, cleaning 20 parts of rattan pepper, removing rattan pepper leaves and redundant stems, and placing the rattan pepper for later use; weighing 72 parts of the spice, completely crushing the spice by using a pulverizer, pouring the crushed spice into a basin, adding 15 parts of beer into the spice, soaking for 25 minutes, and standing for later use.
Preparation of vegetable oil base oil: firstly, 250 parts of rapeseed oil is put into a pot, the temperature of the pot is set at 170 ℃, the heating is carried out for 10 minutes, the raw taste of the rapeseed oil is removed, then 70 parts of palm oil is added, and the mixture is uniformly mixed and placed for standby;
preparing flavoring oil: adding 35 parts of rapeseed oil into a pot, pouring the boiled oil into a basin filled with 20 parts of zanthoxylum schinifolium when the rapeseed oil is boiled and rolled until no bubbles exist, standing for 24 hours, leaking the zanthoxylum schinifolium by using a strainer, adding 12 parts of oyster sauce into the basin, uniformly mixing, and standing for later use;
carrying out first frying: adding 40 parts of chicken oil into a pot, frying 15 parts of green Chinese onion and 15 parts of garlic in the chicken oil to golden yellow when the temperature of the chicken oil reaches 170 ℃, taking out the chicken oil for removing the fishy smell of the chicken oil, and then putting 40 parts of pickled ginger and 40 parts of old ginger into the pot for frying and taking out;
carrying out second stir-frying: pouring the prepared vegetable oil-based oil into the first fried product, fully and uniformly mixing the vegetable oil-based oil and the chicken fat, heating the mixed oil to 170 ℃, and continuously decocting to obtain a second fried product;
carrying out third frying: adding 35 parts of broad bean paste into the second fried product, fully stirring to excite the fragrance of the broad bean, then sequentially adding 150 parts of hot pepper, 15 parts of pickled pepper and 7 parts of fermented soya beans, uniformly stirring, adding 25 parts of rock sugar to reduce the pungency degree, and frying for 12 minutes to obtain a third fried product;
and (5) carrying out fourth stir-frying: adding 80 parts of pepper into the third fried product, adding 95 parts of spice soaked in beer after the pepper is subjected to aroma explosion, finally adding 55 parts of prepared aroma-enhancing oil, frying for 15 minutes, and taking out the third fried product after the water in the third fried product is fried to dry, thus obtaining the finished hotpot condiment.
Example 3
Preparing raw materials: the components are weighed according to the proportion, 280 parts of rapeseed oil, 50 parts of palm oil, 40 parts of chicken oil, 15 parts of oyster sauce, 10 parts of rattan pepper, 20 parts of green Chinese onion, 20 parts of garlic, 50 parts of pickled ginger, 30 parts of old ginger, 25 parts of thick broad-bean sauce, 140 parts of hot pepper, 20 parts of pickled pepper, 70 parts of pepper, 8 parts of fermented soya beans, 20 parts of rock candy, 20 parts of beer, 10 parts of cardamom, 10 parts of tsaoko amomum fruits, 10 parts of angelica sinensis, 10 parts of cassia bark, 10 parts of angelica dahurica, 10 parts of glossy ganoderma, 10 parts of clove, 10 parts of rhizoma kaempferiae and 10 parts of fennel.
Material preparation treatment: cleaning 50 parts of pickled ginger, 30 parts of old ginger and 20 parts of garlic, crushing the pickled ginger, the old ginger and the garlic into pickled ginger powder, old ginger powder and garlic powder for later use, cleaning 20 parts of green Chinese onion, cutting into sections for later use, cleaning 10 parts of rattan pepper, removing rattan pepper leaves and redundant stems, placing for later use, weighing 90 parts of spice according to a proportion, completely crushing the spice by a flour mill, pouring the crushed spice into a basin, adding 20 parts of beer into the spice, soaking for 30 minutes, and placing for later use.
Preparation of vegetable oil base oil: firstly, 280 parts of rapeseed oil is put into a pot, the temperature of the pot is set at 180 ℃, the rapeseed oil is heated for 15 minutes, the raw taste of the rapeseed oil is removed, then 50 parts of palm oil is added, and the mixture is uniformly mixed and placed for standby;
preparing flavoring oil: adding 40 parts of rapeseed oil into a pot, pouring the boiled oil into a basin filled with 10 parts of zanthoxylum schinifolium when the rapeseed oil is boiled and rolled until no bubbles exist, standing for 24 hours, leaking the zanthoxylum schinifolium by using a strainer, adding 15 parts of oyster sauce into the basin, uniformly mixing, and standing for later use;
carrying out first frying: adding 40 parts of chicken oil into a pot, frying 20 parts of green Chinese onion and 20 parts of minced garlic in the chicken oil to golden yellow when the temperature of the chicken oil reaches 180 ℃, taking out the chicken oil for removing the fishy smell of the chicken oil, and then putting 50 parts of minced ginger and 30 parts of minced old ginger into the pot, frying and taking out the chicken oil;
carrying out second stir-frying: pouring the prepared vegetable oil base oil into the first fried product, fully and uniformly mixing the vegetable oil base oil and the chicken fat, heating the mixed oil to 180 ℃, and continuously decocting to obtain a second fried product;
carrying out third frying: adding 25 parts of broad bean paste into the second fried product, fully stirring to excite the fragrance of the broad bean, then sequentially adding 140 parts of hot pepper, 20 parts of pickled pepper and 8 parts of fermented soya beans, uniformly stirring, adding 30 parts of rock sugar to reduce the pungency degree, and frying for 15 minutes to obtain a third fried product;
and (5) carrying out fourth stir-frying: adding 70 parts of pepper into the third fried product, adding 90 parts of spice soaked in beer after the pepper is exploded, finally adding 50 parts of prepared flavoring oil, frying for 20 minutes, and taking out after the water in the pot is fried to dry to obtain the finished hotpot condiment.
Comparative example 1
Preparing raw materials: weighing 180 parts of rapeseed oil, 130 parts of palm oil, 50 parts of chicken oil, 12 parts of oyster sauce, 27 parts of rattan pepper, 12 parts of green Chinese onion, 10 parts of garlic, 25 parts of pickled ginger, 45 parts of old ginger, 40 parts of thick broad-bean sauce, 150 parts of hot pepper, 15 parts of pickled pepper, 86 parts of Chinese prickly ash, 7 parts of fermented soya beans, 25 parts of rock candy, 10 parts of beer, 8 parts of cardamom, 8 parts of tsaoko amomum fruits, 8 parts of Chinese angelica, 8 parts of cassia bark, 8 parts of angelica dahurica, 5 parts of glossy ganoderma, 5 parts of clove, 5 parts of rhizoma kaempferiae and 5 parts of fennel for later use.
Material preparation treatment: cleaning 25 parts of pickled ginger, 45 parts of old ginger and 10 parts of garlic, crushing the pickled ginger, the old ginger and the garlic into pickled ginger powder, old ginger powder and garlic powder for later use, cleaning 12 parts of green Chinese onion, cutting into sections for later use, cleaning 27 parts of rattan pepper, removing rattan pepper leaves and redundant stems, and placing for later use; weighing the 45 parts of spice, completely crushing the spice by using a pulverizer, pouring the crushed spice into a basin, adding 10 parts of beer into the spice, soaking for 20 minutes, and standing for later use.
Preparation of vegetable oil base oil: firstly, 180 parts of rapeseed oil is put into a pot, the temperature of the pot is set at 160 ℃, the heating is carried out for 8 minutes, the raw taste of the rapeseed oil is removed, then 130 parts of palm oil is added, and the mixture is evenly mixed and placed for standby.
Preparing flavoring oil: adding 40 parts of rapeseed oil into a pot, pouring the boiled oil into a basin filled with 27 parts of zanthoxylum schinifolium when the rapeseed oil is boiled and rolled until no bubbles exist, standing for 24 hours, leaking the zanthoxylum schinifolium by using a strainer, adding 12 parts of oyster sauce into the basin, uniformly mixing, and standing for later use to obtain the spice.
Carrying out first frying: adding 50 parts of chicken oil into a pot, frying 12 parts of green Chinese onion and 10 parts of minced garlic in the chicken oil to golden yellow when the temperature of the chicken oil reaches 160 ℃, taking out the chicken oil for removing the fishy smell of the chicken oil, and then putting 25 parts of minced pickled ginger and 45 parts of minced old ginger into the pot, frying and taking out the minced ginger;
carrying out second stir-frying: pouring the prepared vegetable oil base oil into the first fried product, fully and uniformly mixing the vegetable oil base oil and the chicken fat, heating the mixed oil to 160 ℃, and continuously decocting to obtain a second fried product;
carrying out third frying: adding 40 parts of broad bean paste into the second fried product, fully stirring to excite the fragrance of the broad bean, then sequentially adding 150 parts of hot pepper, 15 parts of pickled pepper and 7 parts of fermented soya beans, uniformly stirring, adding 25 parts of rock sugar to reduce the pungency degree, and frying for 10 minutes to obtain a third fried product;
and (5) carrying out fourth stir-frying: adding 86 parts of pepper into the third fried product, adding 60 parts of spice soaked in beer after the pepper is exploded, finally adding 67 parts of prepared flavoring oil, frying for 10 minutes, and taking out after water in the pot is fried to be dry to obtain the finished hotpot condiment.
Comparative example 2
Preparing raw materials: the components are weighed according to the proportion, 230 parts of rapeseed oil, 90 parts of palm oil, 50 parts of chicken oil, 11 parts of oyster sauce, 23 parts of rattan pepper, 16 parts of green Chinese onion, 10 parts of garlic, 35 parts of pickled ginger, 40 parts of old ginger, 32 parts of thick broad-bean sauce, 145 parts of hot pepper, 20 parts of pickled pepper, 82 parts of Chinese prickly ash, 8 parts of fermented soya beans, 30 parts of rock candy, 10 parts of beer, 9 parts of cardamom, 9 parts of tsaoko amom, 9 parts of Chinese angelica, 8 parts of cassia bark, 8 parts of angelica dahurica, 8 parts of glossy ganoderma, 8 parts of clove, 8 parts of kaempferia galangal and 8 parts of fennel for later.
Material preparation treatment: cleaning 35 parts of pickled ginger, 40 parts of old ginger and 10 parts of garlic, crushing the pickled ginger, the old ginger and the garlic into pickled ginger powder, old ginger powder and garlic powder for later use, cleaning 16 parts of green Chinese onion, cutting into sections for later use, cleaning 23 parts of rattan pepper, removing rattan pepper leaves and redundant stems, and placing for later use; weighing 75 parts of the spice, completely crushing the spice by using a pulverizer, pouring the crushed spice into a basin, adding 10 parts of beer into the spice, soaking for 20 minutes, and standing for later use.
Preparation of vegetable oil base oil: firstly, 230 parts of rapeseed oil are put into a pot, the temperature of the pot is set at 160 ℃, the rapeseed oil is heated for 8 minutes, the raw taste of the rapeseed oil is removed, then 90 parts of palm oil is added, and the mixture is uniformly mixed and placed for standby.
Preparing flavoring oil: adding 40 parts of rapeseed oil into a pot, pouring the boiled oil into a basin filled with 23 parts of zanthoxylum schinifolium when the rapeseed oil is boiled and rolled until no bubbles exist, standing for 24 hours, leaking the zanthoxylum schinifolium by using a strainer, adding 11 parts of oyster sauce into the basin, mixing uniformly, and standing for later use to obtain the spice.
Carrying out first frying: adding 40 parts of chicken oil into a pot, frying 16 parts of green Chinese onion and 10 parts of minced garlic in the chicken oil to golden yellow when the temperature of the chicken oil reaches 160 ℃, taking out the chicken oil for removing the fishy smell of the chicken oil, and then putting 35 parts of pickled ginger and 40 parts of minced old ginger into the pot for frying and taking out;
carrying out second stir-frying: pouring the prepared vegetable oil base oil into the first fried product, fully and uniformly mixing the vegetable oil base oil and the chicken fat, heating the mixed oil to 160 ℃, and continuously decocting to obtain a second fried product;
carrying out third frying: adding 32 parts of broad bean paste into the second fried product, fully stirring to excite the fragrance of the broad bean, then sequentially adding 145 parts of hot pepper, 20 parts of pickled pepper and 8 parts of fermented soya beans, uniformly stirring, adding 30 parts of rock sugar to reduce the pungency degree, and frying for 10 minutes to obtain a third fried product;
and (5) carrying out fourth stir-frying: and adding 82 parts of pepper into the third fried product, adding 75 parts of spice soaked in beer after the pepper is subjected to aroma explosion, finally adding 63 parts of prepared aroma-enhancing oil, frying for 10 minutes, and taking out the third fried product after water in the third fried product is fried to be dry to obtain the finished hotpot condiment.
Comparative example 3
Preparing raw materials: weighing 260 parts of rapeseed oil, 70 parts of palm oil, 50 parts of chicken oil, 14 parts of oyster sauce, 15 parts of rattan pepper, 14 parts of green Chinese onion, 10 parts of garlic, 45 parts of pickled ginger, 35 parts of old ginger, 28 parts of broad bean paste, 140 parts of hot pepper, 15 parts of pickled pepper, 75 parts of pepper, 8 parts of fermented soya beans, 25 parts of rock candy, 20 parts of beer, 9 parts of cardamom, 9 parts of tsaoko amom, 9 parts of Chinese angelica, 9 parts of cassia bark, 9 parts of angelica dahurica, 9 parts of glossy ganoderma, 9 parts of clove, 9 parts of rhizoma kaempferiae and 8 parts of fennel for later use.
Material preparation treatment: cleaning 45 parts of pickled ginger, 35 parts of old ginger and 10 parts of garlic, crushing the pickled ginger, the old ginger and the garlic into pickled ginger powder, old ginger powder and garlic powder for later use, cleaning 10 parts of green Chinese onion, cutting into sections for later use, cleaning 15 parts of rattan pepper, removing rattan pepper leaves and redundant stems, and placing for later use; weighing 80 parts of the spice, completely crushing the spice by using a pulverizer, pouring the crushed spice into a basin, adding 20 parts of beer into the spice, soaking for 20 minutes, and standing for later use.
Preparation of vegetable oil base oil: firstly, 260 parts of rapeseed oil is put into a pot, the temperature of the pot is set at 160 ℃, the rapeseed oil is heated for 8 minutes, the raw taste of the rapeseed oil is removed, then 70 parts of palm oil is added, and the mixture is uniformly mixed and placed for standby.
Preparing flavoring oil: adding 40 parts of rapeseed oil into a pot, pouring the boiled oil into a basin filled with 15 parts of zanthoxylum schinifolium when the rapeseed oil is boiled and rolled until no bubbles exist, standing for 24 hours, leaking the zanthoxylum schinifolium by using a strainer, adding 14 parts of oyster sauce into the basin, mixing uniformly, and standing for later use to obtain the spice.
Carrying out first frying: adding 50 parts of chicken oil into a pot, frying 14 parts of green Chinese onion and 10 parts of minced garlic in the chicken oil to golden yellow when the temperature of the chicken oil reaches 160 ℃, taking out the chicken oil for removing the fishy smell of the chicken oil, and then putting 45 parts of minced ginger and 35 parts of minced old ginger into the pot, frying the mixture to dry, and taking out the mixture;
carrying out second stir-frying: pouring the prepared vegetable oil base oil into the first fried product, fully and uniformly mixing the vegetable oil base oil and the chicken fat, heating the mixed oil to 160 ℃, and continuously decocting to obtain a second fried product;
carrying out third frying: adding 28 parts of thick broad-bean sauce into the second fried product, fully stirring to excite the fragrance of thick broad-bean, then sequentially adding 140 parts of hot pepper, 15 parts of pickled pepper and 8 parts of fermented soya beans, uniformly stirring, adding 25 parts of rock sugar to reduce the pungency degree, and frying for 10 minutes to obtain a third fried product;
and (5) carrying out fourth stir-frying: and adding 75 parts of pepper into the third fried product, adding 80 parts of spice soaked in beer after the pepper is subjected to aroma explosion, finally adding 65 parts of prepared aroma-enhancing oil, frying for 10 minutes, and taking out the third fried product after water in the third fried product is fried to be dry to obtain the finished hotpot condiment.
Comparative example 4
Preparing raw materials: the components of 200 parts of rapeseed oil, 100 parts of palm oil, 60 parts of chicken oil, 10 parts of oil consumption, 30 parts of rattan pepper, 10 parts of green Chinese onion, 10 parts of garlic, 30 parts of pickled ginger, 50 parts of old ginger, 45 parts of thick broad-bean sauce, 168 parts of hot pepper, 10 parts of pickled pepper, 90 parts of Chinese prickly ash, 8 parts of fermented soya beans, 20 parts of rock candy, 10 parts of beer, 5 parts of cardamom, 5 parts of tsaoko amomum fruits, 5 parts of Chinese angelica, 5 parts of cassia bark, 5 parts of angelica dahurica, 5 parts of glossy ganoderma, 5 parts of clove, 5 parts of kaempferia galangal and 5 parts of fennel are weighed according to the proportion for.
Material preparation treatment: cleaning 30 parts of pickled ginger, 50 parts of old ginger and 10 parts of garlic, crushing the pickled ginger, the old ginger and the garlic into pickled ginger powder, old ginger powder and garlic powder for later use, cleaning 10 parts of green Chinese onion, cutting into sections for later use, cleaning 30 parts of rattan pepper, removing rattan pepper leaves and redundant stems, and placing for later use; weighing the 45 parts of spice, completely crushing the spice by using a pulverizer, pouring the crushed spice into a basin, adding 10 parts of beer into the spice, soaking for 20 minutes, and standing for later use.
Preparation of vegetable oil base oil: firstly, 200 parts of rapeseed oil is put into a pot, the temperature of the pot is set to be 160-200 ℃, the heating is carried out for 8 minutes, the raw taste of the rapeseed oil is removed, then 100 parts of palm oil is added, and the mixture is evenly mixed and placed for standby.
Preparing flavoring oil: adding 40 parts of rapeseed oil into a pot, pouring the boiled oil into a basin filled with 30 parts of zanthoxylum schinifolium when the rapeseed oil is boiled and rolled until no bubbles exist, standing for 24 hours, leaking the zanthoxylum schinifolium by using a strainer, adding 10 parts of oyster sauce into the basin, uniformly mixing, and standing for later use to obtain the spice.
Carrying out first frying: adding 60 parts of chicken oil into a pot, frying 10 parts of green Chinese onion and 10 parts of minced garlic in the chicken oil to golden yellow when the temperature of the chicken oil reaches 160 ℃, taking out the chicken oil for removing the fishy smell of the chicken oil, and then putting 30 parts of minced ginger and 50 parts of minced old ginger into the pot, frying and taking out the chicken oil;
carrying out second stir-frying: pouring the prepared vegetable oil base oil into the first fried product, fully and uniformly mixing the vegetable oil base oil and the chicken fat, heating the mixed oil to 160 ℃, and continuously decocting to obtain a second fried product;
carrying out third frying: adding 45 parts of broad bean paste into the second fried product, fully stirring to excite the fragrance of the broad bean, then sequentially adding 160 parts of hot pepper, 10 parts of pickled pepper and 8 parts of fermented soya beans, uniformly stirring, adding 30 parts of rock sugar to reduce the pungency degree, and frying for 10 minutes to obtain a third fried product;
and (5) carrying out fourth stir-frying: adding 90 parts of pepper into the third fried product, adding 50 parts of spice soaked in beer after the pepper is exploded, finally adding 70 parts of prepared flavoring oil, frying for 10 minutes, and taking out after water in the pot is fried to be dry to obtain the finished hotpot condiment.
Comparative example 5
Preparing raw materials: the components of 200 parts of rapeseed oil, 100 parts of palm oil, 60 parts of chicken oil, 10 parts of oil consumption, 30 parts of rattan pepper, 10 parts of green Chinese onion, 10 parts of garlic, 30 parts of pickled ginger, 50 parts of old ginger, 45 parts of thick broad-bean sauce, 168 parts of hot pepper, 10 parts of pickled pepper, 90 parts of Chinese prickly ash, 8 parts of fermented soya beans, 20 parts of rock candy, 10 parts of beer, 5 parts of cardamom, 5 parts of tsaoko amomum fruits, 5 parts of Chinese angelica, 5 parts of cassia bark, 5 parts of angelica dahurica, 5 parts of glossy ganoderma, 5 parts of clove, 5 parts of kaempferia galangal and 5 parts of fennel are weighed according to the proportion for.
Material preparation treatment: cleaning 30 parts of pickled ginger, 50 parts of old ginger and 10 parts of garlic, crushing the pickled ginger, the old ginger and the garlic into pickled ginger powder, old ginger powder and garlic powder for later use, cleaning 10 parts of green Chinese onion, cutting into sections for later use, cleaning 30 parts of rattan pepper, removing rattan pepper leaves and redundant stems, and placing for later use; weighing the 45 parts of spice, completely crushing the spice by using a pulverizer, pouring the crushed spice into a basin, adding 10 parts of beer into the spice, soaking for 20 minutes, and standing for later use.
Preparation of vegetable oil base oil: firstly, 200 parts of rapeseed oil is put into a pot, the temperature of the pot is set at 180 ℃, the heating is carried out for 10 minutes, the raw taste of the rapeseed oil is removed, then 100 parts of palm oil is added, and the mixture is evenly mixed and placed for standby.
Preparing flavoring oil: adding 40 parts of rapeseed oil into a pot, pouring the boiled oil into a basin filled with 30 parts of zanthoxylum schinifolium when the rapeseed oil is boiled and rolled until no bubbles exist, standing for 24 hours, leaking the zanthoxylum schinifolium by using a strainer, adding 10 parts of oyster sauce into the basin, uniformly mixing, and standing for later use to obtain the spice.
Carrying out first frying: adding 60 parts of chicken oil into a pot, frying 10 parts of green Chinese onion and 10 parts of minced garlic in the chicken oil to golden yellow when the temperature of the chicken oil reaches 160 ℃, taking out the chicken oil for removing the fishy smell of the chicken oil, and then putting 30 parts of minced ginger and 50 parts of minced old ginger into the pot, frying and taking out the chicken oil;
carrying out second stir-frying: pouring the prepared vegetable oil base oil into the first fried product, fully and uniformly mixing the vegetable oil base oil and the chicken fat, heating the mixed oil to 170 ℃, and continuously decocting to obtain a second fried product;
carrying out third frying: adding 45 parts of broad bean paste into the second fried product, fully stirring to excite the fragrance of the broad bean, then sequentially adding 160 parts of hot pepper, 10 parts of pickled pepper and 8 parts of fermented soya beans, uniformly stirring, adding 30 parts of rock sugar to reduce the pungency degree, and frying for 12 minutes to obtain a third fried product;
and (5) carrying out fourth stir-frying: adding 90 parts of pepper into the third fried product, adding 50 parts of spice soaked in beer after the pepper is exploded, finally adding 70 parts of prepared flavoring oil, frying for 15 minutes, and taking out after water in the pot is fried to be dry to obtain the finished hotpot condiment.
Comparative example 6
Preparing raw materials: the components of 200 parts of rapeseed oil, 100 parts of palm oil, 60 parts of chicken oil, 10 parts of oil consumption, 30 parts of rattan pepper, 10 parts of green Chinese onion, 10 parts of garlic, 30 parts of pickled ginger, 50 parts of old ginger, 45 parts of thick broad-bean sauce, 168 parts of hot pepper, 10 parts of pickled pepper, 90 parts of Chinese prickly ash, 8 parts of fermented soya beans, 20 parts of rock candy, 10 parts of beer, 5 parts of cardamom, 5 parts of tsaoko amomum fruits, 5 parts of Chinese angelica, 5 parts of cassia bark, 5 parts of angelica dahurica, 5 parts of glossy ganoderma, 5 parts of clove, 5 parts of kaempferia galangal and 5 parts of fennel are weighed according to the proportion for.
Material preparation treatment: cleaning 30 parts of pickled ginger, 50 parts of old ginger and 10 parts of garlic, crushing the pickled ginger, the old ginger and the garlic into pickled ginger powder, old ginger powder and garlic powder for later use, cleaning 10 parts of green Chinese onion, cutting into sections for later use, cleaning 30 parts of rattan pepper, removing rattan pepper leaves and redundant stems, and placing for later use; weighing the 45 parts of spice, completely crushing the spice by using a pulverizer, pouring the crushed spice into a basin, adding 10 parts of beer into the spice, soaking for 20 minutes, and standing for later use.
Preparation of vegetable oil base oil: firstly, 200 parts of rapeseed oil is put into a pot, the temperature of the pot is set at 200 ℃, the rapeseed oil is heated for 15 minutes, the raw taste of the rapeseed oil is removed, then 100 parts of palm oil is added, and the mixture is uniformly mixed and placed for standby.
Preparing flavoring oil: adding 40 parts of rapeseed oil into a pot, pouring the boiled oil into a basin filled with 30 parts of zanthoxylum schinifolium when the rapeseed oil is boiled and rolled until no bubbles exist, standing for 24 hours, leaking the zanthoxylum schinifolium by using a strainer, adding 10 parts of oyster sauce into the basin, uniformly mixing, and standing for later use to obtain the spice.
Carrying out first frying: adding 60 parts of chicken oil into a pot, frying 10 parts of green Chinese onion and 10 parts of minced garlic in the chicken oil to golden yellow when the temperature of the chicken oil reaches 160 ℃, taking out the chicken oil for removing the fishy smell of the chicken oil, and then putting 30 parts of minced ginger and 50 parts of minced old ginger into the pot, frying and taking out the chicken oil;
carrying out second stir-frying: pouring the prepared vegetable oil base oil into the first fried product, fully and uniformly mixing the vegetable oil base oil and the chicken fat, heating the mixed oil to 160 ℃, and continuously decocting to obtain a second fried product;
carrying out third frying: adding 45 parts of thick broad-bean sauce into the second fried product, fully stirring to excite the fragrance of thick broad-bean, then sequentially adding 160 parts of hot pepper, 10 parts of pickled pepper and 8 parts of fermented soya beans, uniformly stirring, adding 30 parts of rock sugar to reduce the pungency degree, and frying for 15 minutes to obtain a third fried product;
and (5) carrying out fourth stir-frying: adding 90 parts of pepper into the third fried product, adding 50 parts of spice soaked in beer after the pepper is exploded, finally adding 70 parts of prepared flavoring oil, frying for 20 minutes, and taking out after the water in the pot is fried to dry to obtain the finished hotpot condiment.
The main raw material parts of different examples and the quality parameters of the hotpot condiment prepared by the parts are listed
The second table shows the parts of the main raw materials of different comparative examples and the quality parameters of the hotpot condiment prepared by the parts
As can be seen from the table I and the table II, the hot pot seasoning prepared by adopting the components of the hot pot seasoning provided by the invention has better color, luster, aroma and flavor, and low cholesterol content, and is a healthier and safer hot pot seasoning.
The third table lists the main process parameters of the comparative example formed by combining different frying conditions and the quality parameters of the prepared hotpot condiment by taking the main process formula of the example 1 as a standard:
from the third table, the method for preparing the hotpot condiment provided by the invention can enable insoluble impurities, acid value, peroxide value, benzo (alpha) pyrene and the like of the prepared hotpot condiment to be lower, so that the prepared hotpot condiment is healthier and safer, and is beneficial to the health of eaters.
The processing method of the hotpot condiment is safe and environment-friendly, simple in process, convenient and fast to operate, low in cost and suitable for industrial production of the hotpot condiment.
While embodiments of the invention have been described above, it is not limited to the applications set out in the description and embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described without departing from the generic concept as defined by the claims and their equivalents.
Claims (10)
1. The clear oil hotpot condiment is characterized by comprising the following components in parts by weight: 300 parts of rapeseed oil, 50-100 parts of palm oil, 40-60 parts of chicken oil, 10-15 parts of oyster sauce, 10-30 parts of rattan pepper, 10-20 parts of green Chinese onion, 10-20 parts of garlic, 30-50 parts of pickled ginger, 30-50 parts of old ginger, 20-50 parts of broad bean paste, 180 parts of chili 120-containing materials, 10-20 parts of pickled pepper, 60-100 parts of pepper, 5-10 parts of fermented soya beans, 20-30 parts of rock candy, 10-20 parts of beer, 5-10 parts of cardamom, 5-10 parts of tsaoko amomum fruits, 5-10 parts of angelica sinensis, 5-10 parts of cinnamon, 5-10 parts of angelica dahurica, 5-10 parts of lysimachia foenum-graecum, 5-10 parts of clove, 5-10 parts of rhizoma kaempferiae and 5-10 parts of fennel.
2. The clear oil hotpot condiment according to claim 1, comprising the following components in parts by weight: 200 parts of rapeseed oil, 100 parts of palm oil, 60 parts of chicken oil, 10 parts of oyster sauce, 30 parts of rattan pepper, 10 parts of green Chinese onion, 10 parts of garlic, 30 parts of pickled ginger, 50 parts of old ginger, 45 parts of thick broad-bean sauce, 168 parts of hot pepper, 10 parts of pickled pepper, 90 parts of pepper, 8 parts of fermented soya beans, 20 parts of rock candy, 10 parts of beer, 5 parts of cardamom, 5 parts of tsaoko amomum fruit, 5 parts of Chinese angelica, 5 parts of cassia bark, 5 parts of angelica dahurica, 5 parts of lysimachia foenum-graecum hance, 5 parts of clove, 5 parts of rhizoma kaempferiae and 5.
3. The clear oil hotpot condiment according to claim 1, comprising the following components in parts by weight: 250 parts of rapeseed oil, 70 parts of palm oil, 30 parts of chicken oil, 12 parts of oyster sauce, 20 parts of rattan pepper, 15 parts of green Chinese onion, 15 parts of garlic, 40 parts of pickled ginger, 40 parts of old ginger, 35 parts of thick broad-bean sauce, 150 parts of hot pepper, 15 parts of pickled pepper, 80 parts of pepper, 7 parts of fermented soya beans, 25 parts of rock candy, 15 parts of beer, 8 parts of cardamom, 8 parts of tsaoko amomum fruit, 8 parts of Chinese angelica, 8 parts of cassia bark, 8 parts of angelica dahurica, 8 parts of lysimachia foenum-graecum hance, 8 parts of clove, 8 parts of rhizoma kaempferiae and 8.
4. The clear oil hotpot condiment according to claim 1, comprising the following components in parts by weight: 280 parts of rapeseed oil, 50 parts of palm oil, 40 parts of chicken oil, 15 parts of oyster sauce, 10 parts of rattan pepper, 20 parts of green Chinese onion, 20 parts of garlic, 50 parts of pickled ginger, 30 parts of old ginger, 25 parts of thick broad-bean sauce, 140 parts of hot pepper, 20 parts of pickled pepper, 70 parts of pepper, 8 parts of fermented soya beans, 20 parts of rock candy, 20 parts of beer, 10 parts of cardamom, 10 parts of tsaoko amomum fruit, 10 parts of Chinese angelica, 10 parts of cassia bark, 10 parts of angelica dahurica, 10 parts of lysimachia foenum-graecum hance, 10 parts of clove, 10 parts of rhizoma kaempferiae and 10.
5. A preparation method of the clear oil hotpot condiment is characterized by comprising the following steps:
weighing a certain amount of garlic, pickled ginger and old ginger, crushing into powder, cutting green Chinese onions into segments, and removing leaf stalks of the rattan pepper; weighing a certain amount of spice, completely crushing into powder, pouring into a container, adding a certain amount of beer for soaking, and standing for later use;
weighing a certain amount of rapeseed oil, putting the rapeseed oil into a frying pan, frying for a certain time, weighing a certain amount of palm oil, putting the palm oil into the frying pan, uniformly stirring to obtain vegetable oil base oil, and reserving for later use;
adding a certain amount of chicken oil into a frying pan, frying the scallion and the garlic in the chicken oil until the temperature of the chicken oil reaches 160-180 ℃, taking out the scallion and the garlic, putting the pickled ginger and the old ginger into the frying pan, frying the ginger to be dry, and taking out the ginger to obtain a first fried product;
pouring the vegetable oil base oil into the first fried product, uniformly mixing, heating the mixed oil to 160-180 ℃, and continuously decocting to obtain a second fried product;
adding a certain amount of thick broad-bean sauce into the second fried product, fully stirring, sequentially adding the hot pepper, the pickled pepper and the fermented soya beans, uniformly stirring, and adding the crystal sugar to obtain a third fried product;
and sixthly, adding the pepper into the third fried product, adding the spice soaked in the beer in the step one after the pepper is exploded, and taking out the fried product after the water in the frying pot is fried to be dry to obtain the finished hotpot condiment.
6. The method for preparing the clear oil hotpot condiment according to claim 5, wherein before the step six, the method further comprises the following steps:
preparing flavoring oil: adding a certain amount of rapeseed oil into a pot, pouring the boiled rapeseed oil into a container filled with beer soaked spices when the rapeseed oil is boiled and rolled to be bubble-free, standing for 24h, fishing out the rattan pepper by using a strainer, adding a certain amount of oyster sauce into the container, uniformly mixing, and standing for later use;
the sixth step specifically comprises the following steps: adding 60-100 parts by weight of pepper into the third fried product, adding 50-100 parts by weight of spice soaked by beer in the step one after the pepper is fried, finally adding the prepared oil for enhancing the fragrance, frying the fried product in a frying pan with water, and taking the fried product out of the frying pan to obtain the finished hotpot condiment.
7. The method for preparing the clear oil hotpot condiment according to claim 6, wherein the step of preparing the flavoring oil specifically comprises the following steps:
adding 30-50 parts by weight of rapeseed oil into a pot, pouring into a container filled with 10-30 parts by weight of spice soaked in beer when the rapeseed oil is burnt till no bubbles exist, taking out the rattan pepper by using a strainer after standing for 24 hours, adding 10-15 parts by weight of oyster sauce into the container, uniformly mixing, and standing for later use.
8. The method for preparing the clear oil hotpot condiment according to claim 5, wherein the first step specifically comprises the following steps:
weighing 10-20 parts by weight of garlic, 30-50 parts by weight of pickled ginger and 30-50 parts by weight of old ginger, and respectively crushing into garlic powder, pickled ginger powder and old ginger powder; cutting 10-20 parts by weight of green Chinese onions into sections; removing leaf stalks of 10-30 parts by weight of zanthoxylum piperitum; weighing 50-100 parts by weight of spice, completely crushing the spice into powder, pouring the powder into a container, adding 10-20 parts by weight of beer for soaking the spice, and standing for later use.
9. The method for preparing the clear oil hotpot condiment as claimed in claim 5, wherein the second step specifically comprises the following steps:
weighing 300 parts by weight of 200-one-seed oil and putting into a frying pan, setting the temperature of the frying pan to be 150-200 ℃, heating for 8-15 minutes, weighing 50-100 parts by weight of palm oil, putting into the frying pan, and uniformly stirring to obtain vegetable oil base oil for later use; and/or the presence of a gas in the gas,
the third step specifically comprises the following steps:
adding 40-60 parts by weight of chicken oil into a frying pan, frying 10-20 parts by weight of green Chinese onion and 10-20 parts by weight of garlic into the chicken oil to golden yellow when the temperature of the chicken oil reaches 160-180 ℃, taking out the chicken oil, putting 30-50 parts by weight of pickled ginger and 30-50 parts by weight of old ginger into the frying pan, frying the ginger to dry, and taking out the ginger to obtain a first fried product.
10. The method for preparing the clear oil hotpot condiment according to claim 5, wherein the fifth step specifically comprises the following steps:
adding 20-50 parts by weight of broad bean paste into the second fried product, fully stirring, sequentially adding 120-180 parts by weight of hot pepper, 10-20 parts by weight of pickled pepper and 5-10 parts by weight of fermented soya beans, uniformly stirring, and adding 20-30 parts by weight of rock candy to obtain a third fried product.
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