CN112998234A - Health-preserving hotpot condiment and preparation method thereof - Google Patents
Health-preserving hotpot condiment and preparation method thereof Download PDFInfo
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- CN112998234A CN112998234A CN202110350797.8A CN202110350797A CN112998234A CN 112998234 A CN112998234 A CN 112998234A CN 202110350797 A CN202110350797 A CN 202110350797A CN 112998234 A CN112998234 A CN 112998234A
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of food, and discloses a formula of a hotpot condiment, which comprises an oil packet, a seasoning packet and a composite chili oil packet, wherein the mass ratio of the oil packet to the seasoning packet to the composite chili oil packet is 15-17:1-4: 1-2; the invention also discloses a preparation method of the hotpot condiment; according to the invention, through improving the formula and the preparation method, the problems of excessive spice residues and poor taste in the hot pot are solved, the taste of the hot pot base material can be effectively improved, the persistence of the fragrance is ensured, no spice residues exist, and the hot pot base material is suitable for various people to eat.
Description
Technical Field
The invention relates to the technical field of food, in particular to a formula of a hotpot condiment and a preparation method thereof.
Background
The chafing dish is a traditional cooking method in China and is popular with the public. The ingredients of the hot pot are complex, the technical difficulty is high, and people do not want to eat the delicious hot pot easily, so various hot pot restaurants emerge continuously, and the hot pot with various types and tastes is provided for people. The chafing dish is really convenient to eat in a chafing dish shop, but the chafing dish is originally a cooking method which is lovely and harmonious for the whole family to sit together and share the delicious food, and people still want to enjoy the wonderful moment of eating the chafing dish at home. For this reason, many hotpot seasonings are available on the market for home use. However, these hotpot sauces all suffer from a number of significant drawbacks.
The traditional hotpot condiment is a dreg type hotpot condiment which is directly filled after being fried by broad bean paste, hot pepper, spice, pickled pepper, fermented soya bean, scallion, ginger, garlic and the like. The flavor of the bottom flavoring product is continuously released along with the process of instant-boiled eating of consumers, but a plurality of peppers or spices are attached to the instant-boiled food materials to influence the sense organ, and eaters who eat the peppers feel particularly numb and even bitter, so the satisfaction degree of the consumers is seriously influenced.
Firstly, the existing hotpot condiment has slow fragrance escape in the boiling process, so that the boiling time is long, and the sensory quality of dishes is influenced.
Secondly, the existing hotpot condiment has spice residues remained in the boiling process, so that the taste is influenced.
Thirdly, the flavor enhancers in the existing hotpot condiment are chicken essence and monosodium glutamate, when the hotpot condiment is used at home, bone soup is boiled to dilute the hotpot condiment for boiling, but the monosodium glutamate and the chicken essence lose the delicate flavor after being boiled at high temperature for a long time, and the freshness is reduced along with the loss of the delicate flavor. Therefore, how to keep the freshness of the traditional chafing dish is also a difficulty of the chafing dish bottom material product.
Fourth, the hot pot seasoning of selling on the existing market is when people cook and boil the food, unseals whole plastic bag, according to taste needs, adds proper amount hot pot seasoning, but the trouble of comparison when dividing the material: because the grease is a high-grease product, solidified beef tallow and the like can be stained on hands by hand separation, and the cleaning is inconvenient; moreover, the classification does not have a quantitative method and can be classified only by feel. In addition, if one pack is not eaten up at a time, once the pack is opened, the hot pot seasoning which is not eaten up can not be sealed, so that the rest hot pot seasoning is not easy to preserve.
In summary, the problem to be solved at present is to provide a formula of a slag-free hotpot condiment and a preparation method thereof.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a formula of a hotpot condiment and a preparation method thereof, so that the effects of effectively improving the taste of the hotpot condiment and ensuring the lasting degree of fragrance can be achieved at least through improving the formula and the preparation method, and the hotpot condiment is free of spice residues and suitable for various people to eat.
The purpose of the invention is realized by the following technical scheme: a formula of a hotpot condiment comprises an oil bag, a seasoning bag and a compound chili oil bag; the mass ratio of the oil bag, the seasoning bag and the composite pepper oil bag is 15-17:1-4: 1-2;
the oil bag comprises the following components in parts by weight: 30-80 parts of edible animal oil, 2-8 parts of salt, 30-80 parts of broad bean paste, 5-15 parts of garlic, 10-24 parts of fermented soya beans, 800 parts of edible vegetable oil 600-containing materials, 5-10 parts of chilli powder, 1-1.4 parts of spices, 5-10 parts of ginger, 3-8 parts of white sugar, 10-15 parts of pepper, 15-20 parts of dried chilli, 2-4 parts of pickle liquor, 4-8 parts of vinasse, 4-6 parts of vitamin E and 4-8 parts of pinellia ternate;
the seasoning packet comprises the following components in parts by weight: 30-50 parts of salt, 12-14 parts of pepper, 12-18 parts of pepper and 5-7 parts of white sugar;
the compound chili oil bag comprises the following components in parts by weight: 1-5 parts of pepper, 1-2 parts of scallion, 1-3 parts of ginger, 10-30 parts of edible vegetable oil, 10-20 parts of dried pepper, 3-4 parts of pickle liquid, 10-20 parts of pepper oil and 3-6 parts of spice extract.
Further, the spice comprises one or more of fennel, star anise, clove, bay leaf, dried orange peel, cinnamon and licorice.
Further, the preparation method of the oil packet comprises the following steps:
1) weighing edible animal oil and edible vegetable oil according to a formula, adding half of the edible animal oil and the edible vegetable oil into a frying pot, heating to 140-;
2) adding the dry pepper while stirring, adding the pepper powder when the temperature is reduced to 105-107 ℃, and continuously frying for 3-6 minutes;
3) adding bean paste, parching for 15-20 min, adding sauerkraut liquid and distiller's grains, controlling temperature not to exceed 103 deg.C, and decocting for 1.5-2 hr;
4) adding fermented soya beans, garlic, salt, white sugar, spices, vitamin E and pinellia ternate, stirring uniformly, and decocting for 5-8 minutes with strong fire while stirring;
5) stopping heating, placing into a heat-insulating barrel, standing for 1-2 hours, stirring for 2-3 minutes every 20 minutes in the standing process, and filtering to obtain residues and filtrate;
6) heating the rest edible animal oil and edible plant oil to 140 ℃ at 130-;
7) mixing the filtrates obtained in the steps 5) and 6), uniformly stirring, filling, cooling and shaping to prepare an oil material bag; wherein the temperature of the materials is kept between 75 and 80 ℃ during filling.
Further, the preparation method of the seasoning packet comprises the steps of mixing the salt, the pepper and the white sugar in proportion, crushing and bagging to prepare the seasoning packet.
Further, the preparation method of the compound chili oil bag comprises the following steps:
1) cutting scallion into scallion sections, and cutting ginger into ginger slices;
2) heating the edible vegetable oil to 125-;
3) adding sauerkraut liquid, and parching for 3-10 min;
4) adding the chili oil and the spice extract, stopping heating, and standing for 20-40 min;
5) filtering, and packaging to obtain the compound chili oil bag.
Further, the preparation method of the pickle liquor comprises the following steps:
1) cleaning Chinese cabbage, cutting, placing into a pickle production container, adding 0.5-0.7g/kg of zymogen, 0.8-1.2% of sucrose and 0.8-1.2% of salt, and sealing the container;
2) controlling the temperature at 18-30 deg.C for 20-30 hr for early stage fermentation, then controlling the temperature at 20-24 deg.C for 20-30 hr for later stage fermentation, and sealing the container during the whole fermentation period; after fermentation, cutting Chinese cabbage, pulping to obtain pickle pulp, filtering, extruding and making into pickle liquor.
Further, the fermentation inoculum is one or more of lactic acid bacteria and Weissella.
Further, the preparation method of the spice extract juice comprises the following steps:
1) heating edible vegetable oil to 50-60 deg.C, adding rhizoma Kaempferiae, fructus Amomi rotundus, fructus Amomi, fructus Tsaoko, fructus Amomi, pericarpium Citri Tangerinae and radix Angelicae sinensis; continuously stirring, heating to the oil temperature of 120-140 ℃, turning off the fire, standing for 20-40 hours, removing residues, and keeping the oil;
2) heating the oil obtained in the step 1) to 50-70 ℃, adding lemongrass, star anise, murraya paniculata and fennel, continuously stirring, heating until the oil temperature reaches 80-100 ℃, then adding momordica grosvenori, lysimachia foenum-graecum and pinellia ternate, continuously stirring, heating until the oil temperature reaches 100-120 ℃, turning off the fire, standing for 40-60 hours, removing residues, and leaving oil to prepare the spice extract juice.
Further, in the preparation method of the spice extract juice, the raw materials in parts by weight are as follows: 50-60 parts of edible vegetable oil, 1-2 parts of rhizoma kaempferiae, 0.8-1 part of fructus amomi, 1-2 parts of allspice, 0.5-0.6 part of tsaoko amomum fruits, 0.8-1 part of amomum fruits, 1-2 parts of dried tangerine peels, 0.5-0.6 part of angelica, 1-2 parts of lemongrass, 1-2 parts of star anises, 0.8-1 part of murraya paniculata, 0.8-1 part of fennel, 0.5-0.6 part of momordica grosvenori, 0.8-1 part of lysimachia foenum-graecum and 0.5-0.6 part of pinellia ternate.
The method for preparing the hotpot condiment comprises the step of combining and packaging the oil bag, the seasoning bag and the compound chili oil bag according to the proportion.
The invention has the beneficial effects that:
1. according to the invention, the spices are fried in the oil bag and the compound chili oil, and the fragrance components in the spices are extracted from the oil bag and the compound chili oil bag, so that the fragrance of the hotpot condiment is mellow and thick and is not greasy, the taste of the hotpot condiment is improved to the greatest extent, the cost of the product is reduced, and the resource waste and the environmental pollution are reduced.
2. Various chili products are added in the frying process, the effects of removing fishy smell and mutton smell, increasing aroma, stimulating appetite, improving color and the like of the chili are fully utilized, especially, the fermented pickle liquid is used for preparing the hotpot condiment, is sour, spicy and tasty, has enough fresh and fragrant taste, brings unexpected effects, can generate various aromatic substances and flavor substances, ensures that the hotpot condiment has enough fresh and spicy taste, is mutually coordinated with other raw materials, has the effect of enhancing the freshness and flavor, obtains a large amount of lactic acid through natural fermentation in the pickle liquid, has soft taste, and increases the nutrition of fruits and vegetables in the hotpot condiment; the multiple substances are coordinated and unified in taste and complementary in taste, and the prepared hotpot condiment is fresh, spicy and delicious, mellow in taste and sufficient in long-lasting taste without adding artificial flavoring and freshness-enhancing substances such as monosodium glutamate, essence and the like.
3. The pinellia ternate has the effects of clearing heat and removing toxicity, can relieve the irritation of spices, and does not influence the fragrance of other seasonings.
4. According to the invention, the oil bag, the seasoning bag and the composite chili oil bag are separately packaged, so that people with different requirements on taste can conveniently mix according to the respective taste at any time.
5. The hotpot condiment disclosed by the invention is sanitary, free of any solid impurity, and capable of removing silt and the like attached to food materials when pepper and spice are soaked, and other impurities are further removed through filtering in the preparation step; the bottom material can not be burnt; the bottom material does not dirty the pot and change the taste; compared with the traditional chafing dish, the chafing dish bottom material of the invention has high sanitation degree.
6. The hotpot condiment disclosed by the invention is full in taste, and due to the spicy fragrance of the hotpot red oil, the strong sauce fragrance of the hotpot condiment and the fragrance of the green onion, the ginger and the garlic, the hotpot condiment disclosed by the invention does not lose the original fragrance and has the characteristic of being more common and more concentrated in taste.
Detailed Description
The technical solutions of the present invention are described in further detail below, but the scope of the present invention is not limited to the following.
Example 1
A hotpot condiment comprises an oil bag, a seasoning bag and a composite chili oil bag, wherein the mass ratio of the oil bag to the seasoning bag to the composite chili oil bag is 15:1: 1;
the oil bag comprises the following components in parts by weight: 30 parts of edible animal oil, 2 parts of salt, 30 parts of broad bean paste, 5 parts of garlic, 10 parts of fermented soya beans, 600 parts of rapeseed oil, 5 parts of chili powder, 1 part of spice, 5 parts of ginger, 3 parts of white sugar, 10 parts of pepper, 1 part of dried chili, 2 parts of pickle liquor, 4 parts of vinasse, 4 parts of vitamin E and 4 parts of pinellia ternate;
the seasoning packet comprises the following components in parts by weight: 30 parts of salt, 12 parts of pepper and 5 parts of white sugar;
the compound chili oil bag comprises the following components in parts by weight: 1 part of pepper, 1 part of scallion, 1 part of ginger, 10 parts of edible vegetable oil, 10 parts of dried pepper, 3 parts of pickle liquor, 10 parts of pepper oil and 3 parts of spice extract juice;
the spice comprises fennel.
The preparation method of the oil packet comprises the following steps:
1) weighing edible animal oil and rapeseed oil according to a formula, adding half of the edible animal oil and rapeseed oil into a frying pan respectively, heating to 140 ℃, adding ginger and pepper, and frying for 1 minute;
2) adding dried pepper while stirring, beginning to reduce the temperature of the materials to 105 ℃, adding pepper powder, and continuously frying for 3 minutes;
3) adding bean paste, parching for 15 min, continuously turning the color of the material to red, adding sauerkraut liquid and distiller's grains, controlling the temperature not to exceed 103 deg.C, and decocting for 1.5 hr;
4) adding fermented soya beans, garlic, salt, white sugar, spices, vitamin E and pinellia ternate, stirring uniformly, and continuously stirring and decocting for 5 minutes with strong fire;
5) stopping heating, placing into a heat-insulating barrel, standing for 1 hour, stirring every 20 minutes for 2 minutes in the standing process to fully dissolve out the components in the raw materials, and filtering out the residues for later use;
6) heating the rest edible animal oil and edible vegetable oil to 130 ℃, adding the residues filtered in the step 5), controlling the temperature to 130 ℃, frying for 0.7 hour, and filtering while the residues are hot;
7) mixing the filtrates, stirring, bottling, cooling, and shaping to obtain oil bag; during filling, the temperature of the materials is kept between 75 ℃.
The preparation method of the seasoning packet comprises the following steps: mixing salt, pepper and white sugar in proportion, pulverizing, bagging, and making into flavoring bag.
The preparation method of the compound chili oil bag comprises the following steps:
1) cutting scallion into scallion sections, and cutting ginger into ginger slices;
2) heating edible vegetable oil to 125 deg.C, sequentially adding fructus Zanthoxyli, herba Alii Fistulosi segments, rhizoma Zingiberis recens slice, and dried Capsici fructus, frying to paste, and removing;
3) adding the pickle liquid and frying for 3 minutes;
4) adding chili oil and spice extraction juice, turning off fire, and standing for 20 min;
5) filtering, and packaging to obtain the compound chili oil bag.
The preparation method of the pickle liquor comprises the following steps:
1) cleaning Chinese cabbage, cutting, placing into a pickle production container, adding 0.5g/kg of zymophyte agent, 0.8% of sucrose and 0.8% of salt, and sealing the container;
2) controlling the temperature at 18 ℃ for 20 hours for early-stage fermentation, and then controlling the temperature at 20 ℃ for 20 hours for later-stage fermentation; sealing the container during the whole fermentation period; after the fermentation is finished; cutting Chinese cabbage, pulping to obtain pickle pulp, filtering, and squeezing to obtain pickle liquor.
The fermentation bacteria agent is lactic acid bacteria.
The preparation method of the spice extract juice comprises the following steps:
1) heating edible vegetable oil to 50 deg.C, adding rhizoma Kaempferiae, fructus Amomi rotundus, fructus Syzygii Aromatici, fructus Tsaoko, fructus Amomi, pericarpium Citri Tangerinae, and radix Angelicae sinensis; continuously stirring, heating to 120 deg.C, stopping heating, standing for 20 hr, removing residue, and keeping oil;
2) heating the oil prepared in the step 1) to 50 ℃, adding lemongrass, star anise, murraya paniculata and fennel, continuously stirring, heating until the oil temperature reaches 80 ℃, adding momordica grosvenori, lysimachia foenum-graecum and pinellia ternate, continuously stirring, heating until the oil temperature reaches 100 ℃, turning off the fire, standing for 40 hours, removing residues, and leaving oil to prepare the spice extract juice.
In the preparation method of the spice extract juice, the spice extract juice comprises the following raw materials in parts by weight: 50 parts of edible vegetable oil, 1 part of rhizoma kaempferiae, 0.8 part of cardamom, 1 part of allspice, 0.5 part of tsaoko amom, 0.8 part of amomum melegueta, 1 part of dried orange peel, 0.5 part of angelica, 1 part of lemongrass, 1 part of anise, 0.8 part of groundsel, 0.8 part of fennel, 0.5 part of momordica grosvenori, 0.8 part of lysimachia foenum-graecum and 0.5 part of pinellia ternate.
And combining and packaging the oil bag, the seasoning bag and the compound chili oil bag according to the proportion to prepare the hotpot condiment.
Example 2
A hot pot seasoning comprises an oil bag, a seasoning bag and a compound chili oil bag; the mass ratio of the oil bag, the seasoning bag and the composite pepper oil bag is 17:4: 2;
the oil bag comprises the following components in parts by weight: 80 parts of edible animal oil, 8 parts of salt, 80 parts of broad bean paste, 15 parts of garlic, 24 parts of fermented soya beans, 800 parts of edible vegetable oil, 10 parts of chilli powder, 1.4 parts of spices, 10 parts of ginger, 8 parts of white sugar, 15 parts of pepper, 20 parts of dried chilli, 4 parts of pickle liquor, 8 parts of vinasse, 6 parts of vitamin E and 8 parts of pinellia ternate;
the seasoning packet comprises the following components in parts by weight: 50 parts of salt, 14 parts of pepper, 18 parts of pepper and 7 parts of white sugar;
the compound chili oil bag comprises the following components in parts by weight: 5 parts of pepper, 2 parts of scallion, 3 parts of ginger, 30 parts of edible vegetable oil, 20 parts of dried pepper, 4 parts of pickle liquor, 20 parts of pepper oil and 6 parts of spice extract juice;
the spice comprises pericarpium Citri Tangerinae.
The preparation method of the oil packet comprises the following steps:
1) weighing edible animal oil and edible vegetable oil according to a formula, adding half of the edible animal oil and the edible vegetable oil into a frying pan respectively, heating to 200 ℃, adding ginger and pepper, and frying for 2 minutes;
2) adding dried pepper while stirring, beginning to reduce the temperature of the material to 107 ℃, adding pepper powder, and continuously frying for 6 minutes;
3) adding bean paste, parching for 20 min, continuously turning the color of the material to red, adding sauerkraut liquid and distiller's grains, controlling the temperature not to exceed 103 deg.C, and decocting for 2 hr;
4) adding fermented soya beans, garlic, salt, white sugar, spices, vitamin E and pinellia ternate, stirring uniformly, and continuously stirring and decocting for 8 minutes with strong fire;
5) stopping heating, placing into a heat-insulating barrel, standing for 2 hours, stirring for 3 minutes every 20 minutes in the standing process to fully dissolve out the components in the raw materials, and filtering out residues for later use;
6) heating the rest edible animal oil and edible vegetable oil to 140 ℃, adding the dregs filtered in the step 5), controlling the temperature to be 135 ℃, frying for 1 hour, and filtering while the dregs are hot;
7) mixing the filtrates, stirring, bottling, cooling, and shaping to obtain oil bag; during filling, the temperature of the materials is kept between 80 ℃.
The preparation method of the seasoning packet comprises the following steps: mixing salt, pepper and white sugar in proportion, pulverizing, bagging, and making into flavoring bag.
The preparation method of the compound chili oil bag comprises the following steps:
1) cutting scallion into scallion sections, and cutting ginger into ginger slices;
2) heating edible vegetable oil to 130 deg.C, sequentially adding fructus Zanthoxyli, herba Alii Fistulosi segments, rhizoma Zingiberis recens slices, and dry Capsici fructus, frying to paste, and removing;
3) adding the pickle liquid and frying for 10 minutes;
4) adding chili oil and spice extraction juice, turning off fire, and standing for 40 min;
5) filtering, and packaging to obtain the compound chili oil bag.
The preparation method of the pickle liquor comprises the following steps:
1) cleaning Chinese cabbage, cutting, placing into a pickle production container, adding 0.7g/kg of zymophyte agent, 1.2% of sucrose and 1.2% of salt, and sealing the container;
2) controlling the temperature at 30 ℃ for 30 hours for early-stage fermentation, and then controlling the temperature at 24 ℃ for 30 hours for later-stage fermentation; sealing the container during the whole fermentation period; after fermentation, cutting Chinese cabbage, pulping to obtain pickle juice, filtering, and squeezing to obtain pickle juice.
The fermentation inoculum is one or more of lactobacillus or Weissella.
The preparation method of the spice extract juice comprises the following steps:
1) heating edible vegetable oil to 60 deg.C, adding rhizoma Kaempferiae, fructus Amomi rotundus, fructus Syzygii Aromatici, fructus Tsaoko, fructus Amomi, pericarpium Citri Tangerinae, and radix Angelicae sinensis; continuously stirring, heating to 140 deg.C, stopping heating, standing for 40 hr, removing residue, and keeping oil;
2) heating the oil prepared in the step 1) to 70 ℃, adding lemongrass, star anise, murraya paniculata and fennel, continuously stirring, heating until the oil temperature reaches 100 ℃, adding momordica grosvenori, lysimachia foenum-graecum and pinellia ternate, continuously stirring, heating until the oil temperature reaches 120 ℃, turning off the fire, standing for 60 hours, removing residues, and leaving oil to obtain the spice extract juice.
In the preparation method of the spice extract juice, the spice extract juice comprises the following raw materials in parts by weight: 60 parts of edible vegetable oil, 2 parts of rhizoma kaempferiae, 1 part of round cardamom, 2 parts of allspice, 0.6 part of tsaoko amom, 1 part of amomum villosum, 2 parts of dried orange peel, 0.6 part of angelica, 2 parts of lemongrass, 2 parts of star anise, 1 part of groundsel, 1 part of fennel, 0.6 part of momordica grosvenori, 1 part of lysimachia foenum-graecum and 0.6 part of pinellia ternate.
And combining and packaging the oil bag, the seasoning bag and the compound chili oil bag according to the proportion to prepare the hotpot condiment.
Example 3
A hot pot seasoning comprises an oil bag, a seasoning bag and a compound chili oil bag; the mass ratio of the oil bag, the seasoning bag and the composite chili oil bag is 16:2.5: 1.5;
the oil bag comprises the following components in parts by weight: 55 parts of edible animal oil, 5 parts of salt, 55 parts of broad bean paste, 10 parts of garlic, 17 parts of fermented soya beans, 700 parts of edible vegetable oil, 7.5 parts of chilli powder, 1.2 parts of spices, 7.5 parts of ginger, 5 parts of white sugar, 12 parts of pepper, 17 parts of dried chilli, 3 parts of pickle liquor, 6 parts of vinasse, 5 parts of vitamin E and 6 parts of pinellia ternate;
the seasoning packet comprises the following components in parts by weight: 40 parts of salt, 13 parts of pepper, 15 parts of pepper and 6 parts of white sugar;
the compound chili oil bag comprises the following components in parts by weight: 3 parts of pepper, 1.5 parts of scallion, 2 parts of ginger, 20 parts of edible vegetable oil, 15 parts of dried pepper, 3.5 parts of pickle liquor, 15 parts of chili oil and 5 parts of spice extract;
the spice comprises bay leaves.
The preparation method of the oil packet comprises the following steps:
1) weighing edible animal oil and edible vegetable oil according to the formula, adding half of the edible animal oil and the edible vegetable oil into a frying pan respectively, heating to 170 ℃, adding ginger and pepper, and frying for 1.5 minutes;
2) adding dried pepper while stirring, beginning to decrease the temperature of the materials to 106 ℃, adding pepper powder, and continuously frying for 5 minutes;
3) adding bean paste, parching for 17 min to continuously turn red, adding sauerkraut liquid and distiller's grains, controlling temperature not to exceed 103 deg.C, and decocting for 1.7 hr;
4) adding fermented soya beans, garlic, salt, white sugar, spices, vitamin E and pinellia ternate, stirring uniformly, and continuously stirring and decocting for 8 minutes with strong fire;
5) stopping heating, placing into a heat-insulating barrel, standing for 2 hours, stirring for 3 minutes every 20 minutes in the standing process to fully dissolve out the components in the raw materials, and filtering out residues for later use;
6) heating the rest edible animal oil and edible vegetable oil to 140 ℃, adding the dregs filtered in the step 5), controlling the temperature to be 135 ℃, frying for 1 hour, and filtering while the dregs are hot;
7) mixing the filtrates, stirring, bottling, cooling, and shaping to obtain oil bag; during filling, the temperature of the materials is kept between 78 ℃.
The preparation method of the seasoning packet comprises the following steps: mixing salt, pepper and white sugar in proportion, pulverizing, bagging, and making into flavoring bag.
The preparation method of the compound chili oil bag comprises the following steps:
1) cutting scallion into scallion sections, and cutting ginger into ginger slices;
2) heating edible vegetable oil to 127 deg.C, sequentially adding fructus Zanthoxyli, herba Alii Fistulosi segments, rhizoma Zingiberis recens slices, and dried Capsici fructus, frying to paste, and removing;
3) adding the pickle liquid and frying for 6 minutes;
4) adding chili oil and spice extraction juice, turning off fire, and standing for 30 minutes;
5) filtering, and packaging to obtain the compound chili oil bag.
The preparation method of the pickle liquor comprises the following steps:
1) cleaning Chinese cabbage, cutting, placing into a pickle production container, adding 0.6g/kg of zymophyte agent, 1% of sucrose and 1% of salt, and sealing the container;
2) controlling the temperature at 24 ℃ for 25 hours of early fermentation, and then controlling the temperature at 22 ℃ for 25 hours of later fermentation; sealing the container during the whole fermentation period; after the fermentation is finished; cutting Chinese cabbage, pulping to obtain pickle pulp, filtering, and squeezing to obtain pickle liquor.
The fermentation inoculum is Weissella.
The preparation method of the spice extract juice comprises the following steps:
1) heating edible vegetable oil to 55 deg.C, adding rhizoma Kaempferiae, fructus Amomi rotundus, fructus Syzygii Aromatici, fructus Tsaoko, fructus Amomi, pericarpium Citri Tangerinae, and radix Angelicae sinensis; continuously stirring, heating to 130 deg.C, stopping heating, standing for 30 hr, removing residue, and keeping oil;
2) heating the oil prepared in the step 1) to 60 ℃, adding lemongrass, star anise, murraya paniculata and fennel, continuously stirring, heating until the oil temperature reaches 90 ℃, adding momordica grosvenori, lysimachia foenum-graecum and pinellia ternate, continuously stirring, heating until the oil temperature reaches 110 ℃, turning off the fire, standing for 50 hours, removing residues, and leaving oil to obtain the spice extract juice.
In the preparation method of the spice extract juice, the spice extract juice comprises the following raw materials in parts by weight: 55 parts of edible vegetable oil, 1.5 parts of rhizoma kaempferiae, 0.9 part of cardamom, 1.5 parts of allspice, 0.55 part of tsaoko amom, 0.9 part of amomum villosum, 1.5 parts of dried orange peel, 0.55 part of angelica, 1.5 parts of lemongrass, 1.5 parts of star anise, 0.9 part of groundsel, 0.9 part of fennel, 0.55 part of momordica grosvenori, 0.9 part of lysimachia foenum-graecum and 0.55 part of pinellia ternate.
And combining and packaging the oil bag, the seasoning bag and the compound chili oil bag according to the proportion to prepare the hotpot condiment.
Comparative example 1
A hot pot seasoning comprises an oil bag, a seasoning bag and a compound chili oil bag; the mass ratio of the oil bag, the seasoning bag and the composite chili oil bag is 16:2.5: 1.5;
the oil bag comprises the following components in parts by weight: 55 parts of edible animal oil, 5 parts of salt, 55 parts of broad bean paste, 10 parts of garlic, 17 parts of fermented soya beans, 700 parts of edible vegetable oil, 7.5 parts of chilli powder, 1.2 parts of spices, 7.5 parts of ginger, 5 parts of white sugar, 12 parts of pepper, 17 parts of dried chilli and 3 parts of pickle liquor;
the seasoning packet comprises the following components in parts by weight: 40 parts of salt, 13 parts of pepper, 15 parts of pepper and 6 parts of white sugar;
the compound chili oil bag comprises the following components in parts by weight: 3 parts of pepper, 1.5 parts of scallion, 2 parts of ginger, 20 parts of edible vegetable oil, 15 parts of dried pepper, 3.5 parts of pickle liquor, 15 parts of chili oil and 5 parts of spice extract;
the spice comprises bay leaves.
The preparation method of the hotpot condiment is the same as the example 3 in all the steps.
Comparative example 2
A hot pot seasoning comprises an oil bag, a seasoning bag and a compound chili oil bag; the mass ratio of the oil bag, the seasoning bag and the composite chili oil bag is 16:2.5: 1.5;
the oil bag comprises the following components in parts by weight: 55 parts of edible animal oil, 5 parts of salt, 55 parts of broad bean paste, 10 parts of garlic, 17 parts of fermented soya beans, 700 parts of edible vegetable oil, 7.5 parts of chilli powder, 1.2 parts of spices, 7.5 parts of ginger, 5 parts of white sugar, 12 parts of pepper, 17 parts of dried chilli, 6 parts of vinasse, 5 parts of vitamin E and 6 parts of pinellia ternate;
the seasoning packet comprises the following components in parts by weight: 40 parts of salt, 13 parts of pepper, 15 parts of pepper and 6 parts of white sugar;
the compound chili oil bag comprises the following components in parts by weight: 3 parts of pepper, 1.5 parts of scallion, 2 parts of ginger, 20 parts of edible vegetable oil, 15 parts of dried pepper, 15 parts of chili oil and 5 parts of spice extract;
the spice comprises bay leaves.
The preparation method of the hotpot condiment is the same as the example 3 in all the steps.
Test effects
The chafing dishes prepared by boiling the chafing dish seasoning of the above comparative examples 1-2 and examples 1-3 were tested by taste test. The test method comprises the following steps: the results of selecting 300 persons as testers, eating five kinds of hot pots and collecting the feelings of the testers after eating are shown in the following table:
note: A-C in the above table represent a gradual decrease in effect.
From the above table, it can be seen that the hotpot condiment prepared by the formula and the preparation method of the invention has the advantages that the effect is remarkably improved in taste, color, taste and other feelings compared with the prior art, and the thirst degree and the excessive internal heat degree are obviously reduced compared with the prior art.
The foregoing is illustrative of the preferred embodiments of this invention, and it is to be understood that the invention is not limited to the precise form disclosed herein and that various other combinations, modifications, and environments may be resorted to, falling within the scope of the concept as disclosed herein, either as described above or as apparent to those skilled in the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (10)
1. The formula of the hotpot condiment is characterized by comprising an oil bag, a seasoning bag and a compound chili oil bag; the mass ratio of the oil bag, the seasoning bag and the composite pepper oil bag is 15-17:1-4: 1-2;
the oil bag comprises the following components in parts by weight: 30-80 parts of edible animal oil, 2-8 parts of salt, 30-80 parts of broad bean paste, 5-15 parts of garlic, 10-24 parts of fermented soya beans, 800 parts of edible vegetable oil 600-containing materials, 5-10 parts of chilli powder, 1-1.4 parts of spices, 5-10 parts of ginger, 3-8 parts of white sugar, 10-15 parts of pepper, 15-20 parts of dried chilli, 2-4 parts of pickle liquor, 4-8 parts of vinasse, 4-6 parts of vitamin E and 4-8 parts of pinellia ternate;
the seasoning packet comprises the following components in parts by weight: 30-50 parts of salt, 12-14 parts of pepper, 12-18 parts of pepper and 5-7 parts of white sugar;
the compound chili oil bag comprises the following components in parts by weight: 1-5 parts of pepper, 1-2 parts of scallion, 1-3 parts of ginger, 10-30 parts of edible vegetable oil, 10-20 parts of dried pepper, 3-4 parts of pickle liquid, 10-20 parts of pepper oil and 3-6 parts of spice extract.
2. The formulation of claim 1, wherein the spices comprise one or more of anise, clove, bay leaf, tangerine peel, cinnamon, and licorice.
3. The formulation of claim 1, wherein the process for preparing the oil pack comprises the steps of:
1) weighing edible animal oil and edible vegetable oil according to a formula, adding half of the edible animal oil and the edible vegetable oil into a frying pot, heating to 140-;
2) adding the dry pepper while stirring, adding the pepper powder when the temperature is reduced to 105-107 ℃, and continuously frying for 3-6 minutes;
3) adding bean paste, parching for 15-20 min, adding sauerkraut liquid and distiller's grains, controlling temperature not to exceed 103 deg.C, and decocting for 1.5-2 hr;
4) adding fermented soya beans, garlic, salt, white sugar, spices, vitamin E and pinellia ternate, stirring uniformly, and decocting for 5-8 minutes with strong fire while stirring;
5) stopping heating, placing into a heat-insulating barrel, standing for 1-2 hours, stirring for 2-3 minutes every 20 minutes in the standing process, and filtering to obtain residues and filtrate;
6) heating the rest edible animal oil and edible plant oil to 140 ℃ at 130-;
7) mixing the filtrates obtained in the steps 5) and 6), uniformly stirring, filling, cooling and shaping to prepare an oil material bag; wherein the temperature of the materials is kept between 75 and 80 ℃ during filling.
4. The formula according to claim 1, wherein the seasoning packet is prepared by mixing salt, pepper, zanthoxylum and white sugar in a ratio, pulverizing and bagging to prepare the seasoning packet.
5. The formulation of claim 1, wherein the method of preparing the compounded chili oil comprises the steps of:
1) cutting scallion into scallion sections, and cutting ginger into ginger slices;
2) heating the edible vegetable oil to 125-;
3) adding sauerkraut liquid, and parching for 3-10 min;
4) adding the chili oil and the spice extract, stopping heating, and standing for 20-40 min;
5) filtering, and packaging to obtain the compound chili oil bag.
6. The formulation as claimed in claim 1, wherein the preparation method of kimchi liquid comprises the steps of:
1) cleaning Chinese cabbage, cutting, placing into a pickle production container, adding 0.5-0.7g/kg of zymogen, 0.8-1.2% of sucrose and 0.8-1.2% of salt, and sealing the container;
2) controlling the temperature at 18-30 deg.C for 20-30 hr for early stage fermentation, then controlling the temperature at 20-24 deg.C for 20-30 hr for later stage fermentation, and sealing the container during the whole fermentation period; after fermentation, cutting Chinese cabbage, pulping to obtain pickle pulp, filtering, extruding and making into pickle liquor.
7. The formulation of claim 6, wherein the fermentation inoculum is one or more of lactic acid bacteria and Weissella.
8. The method as claimed in claim 1, wherein the preparation of the spice extract juice comprises the steps of:
1) heating edible vegetable oil to 50-60 deg.C, adding rhizoma Kaempferiae, fructus Amomi rotundus, fructus Amomi, fructus Tsaoko, fructus Amomi, pericarpium Citri Tangerinae and radix Angelicae sinensis; continuously stirring, heating to the oil temperature of 120-140 ℃, turning off the fire, standing for 20-40 hours, removing residues, and keeping the oil;
2) heating the oil obtained in the step 1) to 50-70 ℃, adding lemongrass, star anise, murraya paniculata and fennel, continuously stirring, heating until the oil temperature reaches 80-100 ℃, then adding momordica grosvenori, lysimachia foenum-graecum and pinellia ternate, continuously stirring, heating until the oil temperature reaches 100-120 ℃, turning off the fire, standing for 40-60 hours, removing residues, and leaving oil to prepare the spice extract juice.
9. The method according to claim 8, wherein the spice extract is prepared from the following raw materials in parts by weight: 50-60 parts of edible vegetable oil, 1-2 parts of rhizoma kaempferiae, 0.8-1 part of fructus amomi, 1-2 parts of allspice, 0.5-0.6 part of tsaoko amomum fruits, 0.8-1 part of amomum fruits, 1-2 parts of dried tangerine peels, 0.5-0.6 part of angelica, 1-2 parts of lemongrass, 1-2 parts of star anises, 0.8-1 part of murraya paniculata, 0.8-1 part of fennel, 0.5-0.6 part of momordica grosvenori, 0.8-1 part of lysimachia foenum-graecum and 0.5-0.6 part of pinellia ternate.
10. The method for preparing the hotpot condiment according to any one of claims 1 to 9, characterized in that the hotpot condiment is prepared by combining and packaging the oil packet, the seasoning packet and the compound chili oil packet according to a ratio.
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