CN113068814A - Red palm oil hotpot condiment and preparation method thereof - Google Patents
Red palm 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a red palm oil hot pot seasoning and a preparation method thereof, belonging to the technical field of hot pot seasoning preparation.
Description
Technical Field
The invention relates to the technical field of hotpot condiment preparation, in particular to a red palm oil hotpot condiment and a preparation method thereof.
Background
Red palm oil is a product of palm oil, mainly produced in Malaysia and is called red palm oil because of its deep red color. The red palm oil not only contains abundant bioactive substances such as tocopherol, squalene, tocotrienol and the like, but also has the highest carotene content (700-1000ppm) in natural vegetable oil, is 30 times of that of carrot, and does not contain trans-fatty acid and cholesterol.
Chafing dish is an irreplaceable status as a special diet of China. At present, the traditional hotpot condiment in the market is generally prepared by frying beef tallow serving as oil, but the beef tallow belongs to fatty oil, the content of cholesterol and saturated fatty acid is high, the eating of the beef tallow is excessive, the health of a human body is not good, the smell of the beef tallow is heavy, the beef tallow is easy to be adsorbed on clothes of consumers, and the residual taste of the clothes is serious. On the other hand, capsorubin and fried glutinous rice cake chili are usually additionally added in the frying process of the traditional hotpot seasoning, so that the soup color of the hotpot can achieve the effect of red and bright color. In recent years, chafing dish seasonings obtained by mixing and frying conventional palm oil and beef tallow at a certain ratio have been marketed, but the above-mentioned problems caused by using beef tallow as the fat and oil still remain. The nutritional value of the red palm oil is higher than that of the conventional palm oil, but a large amount of carotene in the red palm oil is greatly influenced by temperature and is easily decomposed at high temperature (190-220 ℃), and the red palm oil hard fat is not used for preparing the solid hotpot condiment at present because the hotpot condiment prepared by the conventional processing method can damage the nutritional ingredients of the red palm oil and cause the color change of oil. Therefore, the provision of the red palm oil hotpot condiment with color, aroma and taste and nutritional value is significant.
Disclosure of Invention
Aiming at the defects or shortcomings in the prior art, the invention aims to provide the red palm oil hotpot condiment and the preparation method thereof, which can effectively solve the problems that the health of a human body is influenced and the taste residue is serious due to the adoption of beef tallow as oil in the conventional hotpot condiment and the nutritional ingredients and the oil color change of the red palm oil are damaged due to the traditional processing method for preparing the hotpot condiment.
In order to achieve the purpose, the technical scheme adopted by the invention for solving the technical problems is as follows:
the invention provides a red palm oil hotpot condiment which comprises the following raw materials in parts by weight: 850-1050 parts of red palm oil, 20-30 parts of dried pod pepper powder, 60-80 parts of thick broad-bean sauce, 35-40 parts of edible salt, 18-22 parts of monosodium glutamate, 32-40 parts of chicken essence, 60-70 parts of broken hot peppers, 20-25 parts of small onion sections, 20-25 parts of green Chinese onion sections, 20-25 parts of ginger slices, 20-30 parts of minced garlic, 3-6 parts of rock candy, 10-15 parts of fermented soya beans, 5-10 parts of mushroom grains, 17-19 parts of paprika powder, 10-20 parts of compound spice powder, 4-6 parts of onion powder, 3-6 parts of sparerib powder and 1-2 parts of fresh scent agent.
The invention has the beneficial effects that: the red palm oil hot pot seasoning adopts the red palm oil to completely replace beef tallow as the only oil raw material of the hot pot seasoning, thereby not only effectively solving the problems of unfavorable human health and serious taste residue caused by excessive eating due to using the beef tallow as the oil, but also increasing the nutritional value of the hot pot seasoning, particularly the carotene content in the product, endowing the hot pot seasoning with red and bright color, and avoiding the use of capsanthin and the stir-frying of glutinous rice cake chili pepper; the components of the hotpot condiment are mostly in powder form, such as dried pod pepper powder and compound spice powder, so that the hotpot condiment is more favorable for flavoring and reducing the production of hotpot dregs in the eating process; through long-term exploration, by adopting the weight part ratio of the raw materials, the red palm oil increases the nutritional value of the hotpot condiment, the hotpot condiment is endowed with red and bright color, the dried pod pepper powder increases the peppery taste and suppresses the peculiar smell, the thick broad-bean sauce increases the aftertaste of the hotpot condiment and generates mellow peppery taste and freshness, the ginger slices, the onion sections and the garlic powder remove the peculiar smell and generate special fragrance after refining, the crystal sugar brightens the hotpot soup, the compound spice powder can remove dryness and increase fragrance, the fresh agent enables the hotpot condiment to be more mellow and mellow in fresh fragrance, and the red palm oil hotpot condiment has color, fragrance and nutritional value.
Further, the red palm oil hotpot condiment comprises the following raw materials in parts by weight: 1000 parts of red palm oil, 25 parts of dried pod pepper powder, 70 parts of thick broad-bean sauce, 35 parts of edible salt, 20 parts of monosodium glutamate, 35 parts of chicken essence, 60 parts of chopped hot peppers, 20 parts of small onion sections, 20 parts of green Chinese onion sections, 20.5 parts of ginger slices, 20.5 parts of chopped garlic, 4 parts of rock candy, 11 parts of fermented soya beans, 6 parts of mushroom grains, 17 parts of pepper powder, 15 parts of compound spice powder, 5 parts of onion powder, 5 parts of sparerib powder and 1 part of fresh aromatic agent.
The beneficial effect of adopting the further technical scheme is that: by adopting the weight part ratio of the raw materials, the red palm oil hot pot seasoning has better color, aroma, taste and nutritive value.
Further, the chopped chili is prepared by mincing and mixing thick-skinned pepper, wrinkled-skinned pepper and lantern pepper according to the mass ratio of 5:3:2, and then adding yellow wine and stirring; wherein the adding amount of the yellow wine is 1.2-1.6 times of the total mass of the thick-skinned pepper, the wrinkled-skinned pepper and the lantern pepper, and the ground size of the pepper is 0.5-1.5 cm2。
The beneficial effect of adopting the further technical scheme is that: the thick-skin pepper and the wrinkled pepper have mild spicy taste without stimulation and special faint scent, and the hot pepper of the lantern pepper is spicy, so that the spicy taste and the fragrance can be increased by mixing and matching the thick-skin pepper, the wrinkled pepper and the lantern pepper in a mass ratio of 5:3: 2; the hot pepper is ground and added with the yellow wine, so that the dry and hot feeling of the hot pepper can be reduced, the taste is easily distinguished, and the taste of the yellow wine can be blended.
Further, the fresh scent agent is prepared by mixing I + G, pepper-flavor oily essence and chicken-flavor paste essence in a weight ratio of 1: 2-3, adding the fresh mushroom soup, uniformly stirring, concentrating and extracting a solid matter.
The beneficial effect of adopting the further technical scheme is that: the fresh flavoring agent makes the chafing dish bottom material have more aromatic and mellow flavor.
The preparation method of the red palm oil hotpot condiment comprises the following steps:
(1) oil boiling: adding the red palm oil into a pot, heating to 190-210 ℃, and decocting for 1-3 minutes; wherein the addition amount of the red palm oil is 1/4-1/3 parts of the total red palm oil;
(2) frying: adding small scallion sections and scallion sections into the red palm oil obtained in the step (1) for frying, fishing out when the scallion sections are fried to be golden yellow, adding ginger slices, and fishing out the ginger slices after frying for 1-2 minutes to obtain a red palm oil mixture for later use; wherein the frying temperature is 190-210 ℃;
(3) first-stage high-temperature frying: cooling the red palm oil mixture obtained in the step (2) to 170-180 ℃, adding garlic powder and rock candy into the red palm oil mixture, frying for 2-3 minutes, sequentially adding broad bean paste, fermented soya beans, mushroom granules and crushed chili, and frying for 6-9 minutes; wherein the adding amount of the pepper pieces is 1/4 of the total pepper pieces;
(4) second-stage medium-temperature frying: cooling the red palm oil mixture obtained in the step (3) to 105-115 ℃, adding the rest red palm oil into the red palm oil mixture, after the red palm oil is melted, sequentially adding the rest crushed hot peppers, the dried pod pepper powder, the paprika powder, the compound spice powder, the onion powder and the spare rib powder, and frying for 35-45 minutes;
(5) and (3) stewing and frying at a low temperature in three stages: cooling the red palm oil mixture obtained in the step (3) to 80-90 ℃, adding a fresh flavor agent, edible salt, monosodium glutamate and chicken essence into the red palm oil mixture, stirring and mixing uniformly, and stewing and frying for 7-10 minutes;
(6) and (3) cooling in sections: cooling in the first stage: naturally cooling the fried hotpot condiment to 48-55 ℃, and pouring the hotpot condiment into a hotpot condiment mold; and (3) second-stage cooling: placing the mould filled with the hotpot condiment into a freezing chamber, setting the cooling temperature of the freezing chamber to be-5 to-3 ℃, and cooling for 26 to 29 minutes; and (3) third-stage cooling: and setting the cooling temperature of the freezing chamber to be-15 to-13 ℃, cooling for 8 to 9 minutes, and then demoulding and packaging to obtain the finished product of the red palm oil hot pot base material.
The preparation method of the invention has the beneficial effects that: the preparation of the red palm oil hotpot condiment adopts a method of combining sectional feeding with sectional frying, and the first-stage high-temperature frying and the second-stage medium-temperature frying can not only furthest retain nutrient components in the red palm oil, especially carotene, but also solve the problems of carotene decomposition and oil color change caused by long-time high temperature, and because the smoke point of the red palm oil is 220 ℃, a large amount of oil smoke can not be generated at the temperature, so that the generation of large oil smoke of the hotpot condiment due to high-temperature frying is effectively reduced, the three-stage low-temperature stewing can accelerate the dissolution of fragrant substances of broken peppers and other auxiliary materials, and the frying time of the hotpot condiment is shortened; by adopting a sectional cooling method, the prepared finished hotpot condiment product has moderate hardness, no cracks and particles on the surface of the oil, and better shape; the preparation method can also ensure that the flavor substances of the raw and auxiliary materials in the hotpot condiment are released to the maximum extent.
Further, the temperature of the first-stage high-temperature frying in the step (3) is 175 ℃.
The beneficial effect of adopting the further technical scheme is that: at 175 deg.C, the flavoring substances of Bulbus Allii powder, crystal sugar, bean paste, semen Sojae Preparatum, Lentinus Edodes granule and Capsici fructus powder are preferably released.
Further, the temperature of the medium-temperature frying in the second stage in the step (4) is 110 ℃, and the frying is carried out for 40 minutes.
The beneficial effect of adopting the further technical scheme is that: when the temperature is 110 ℃, the nutrient components in the red palm oil are preferably retained to the maximum extent when the hotpot condiment is fried for 40 minutes, and the color, the taste and the flavor of the hotpot condiment are better.
Further, the temperature of the three sections of low-temperature stewing and frying in the step (5) is 85 ℃, and the stewing and frying time is 8 minutes.
The beneficial effect of adopting the further technical scheme is that: the low-temperature stewing and frying temperature is 85 ℃, and when the stewing and frying time is 8 minutes, the quick dissolving of the fragrant substances of the chopped chili and other auxiliary materials is facilitated, the frying time of the hotpot condiment is shortened, and the product is rich in fragrance.
Detailed Description
Example 1
The embodiment 1 provides a red palm oil hotpot condiment, which comprises the following raw materials in parts by weight: 1000 parts of red palm oil, 25 parts of dried pod pepper powder, 70 parts of thick broad-bean sauce, 35 parts of edible salt, 20 parts of monosodium glutamate, 35 parts of chicken essence, 60 parts of chopped hot peppers, 20 parts of small onion sections, 20 parts of green Chinese onion sections, 20.5 parts of ginger slices, 20.5 parts of chopped garlic, 4 parts of rock candy, 11 parts of fermented soya beans, 6 parts of mushroom grains, 19 parts of pepper powder, 15 parts of compound spice powder, 5 parts of onion powder, 5 parts of sparerib powder and 1 part of fresh aromatic.
Wherein the chopped chili is prepared by mincing and mixing thick-skinned pepper, wrinkled-skinned pepper and lantern pepper according to the mass ratio of 5:3:2, and then adding yellow wine and stirring; wherein the yellow wine is added in an amount of 1.2 times of the total mass of fructus Capsici, fructus Zanthoxyli, and fructus Capsici, and the ground size of fructus Capsici is 0.5cm2(ii) a The fresh scent agent is obtained by mixing I + G, pepper-flavor oily essence and chicken-flavor paste essence according to the weight part ratio of 1:2:3, adding the fresh mushroom soup, uniformly stirring, concentrating and extracting solid matters.
The preparation method of the red palm oil hotpot condiment in the embodiment 1 comprises the following steps:
(1) oil boiling: adding the red palm oil into a pot, heating to 190 ℃, and decocting for 3 minutes; wherein the addition amount of the red palm oil is 1/4 parts of the total red palm oil;
(2) frying: adding small scallion sections and scallion sections into the red palm oil obtained in the step (1) for frying, fishing out when the scallion sections are fried to be golden yellow, adding ginger slices, and fishing out the ginger slices after frying for 2 minutes to obtain a red palm oil mixture for later use; wherein the frying temperature is 190 ℃;
(3) first-stage high-temperature frying: cooling the red palm oil mixture obtained in the step (2) to 170 ℃, adding garlic powder and rock candy into the red palm oil mixture, frying for 3 minutes, sequentially adding broad bean paste, fermented soya beans, mushroom granules and crushed chili, and frying for 7 minutes; wherein the adding amount of the pepper pieces is 1/4 of the total pepper pieces;
(4) second-stage medium-temperature frying: cooling the red palm oil mixed material obtained in the step (3) to 105 ℃, adding the rest red palm oil into the red palm oil mixed material, after the red palm oil is melted, sequentially adding the rest crushed chillies, the dried pod pepper powder, the paprika powder, the compound spice powder, the onion powder and the spare rib powder, and frying for 35 minutes;
(5) and (3) stewing and frying at a low temperature in three stages: cooling the red palm oil mixed material obtained in the step (3) to 82 ℃, adding a fresh flavor agent, edible salt, monosodium glutamate and chicken essence into the red palm oil mixed material, stirring and mixing uniformly, and stewing and frying for 7 minutes;
(6) and (3) cooling in sections: cooling in the first stage: naturally cooling the fried hotpot condiment to 58 ℃, and pouring the hotpot condiment into a hotpot condiment mold; and (3) second-stage cooling: placing the mould filled with the hotpot condiment into a freezing chamber, setting the cooling temperature of the freezing chamber to be-5 ℃, and cooling for 27 minutes; and (3) third-stage cooling: and (3) setting the cooling temperature of the freezing chamber to be-15 ℃ for cooling for 8 minutes, and then demoulding and packaging to obtain the finished product of the red palm oil hot pot base material.
Example 2
The embodiment 2 provides a red palm oil hotpot condiment, which comprises the following raw materials in parts by weight: 1050 parts of red palm oil, 20 parts of dried pod pepper powder, 75 parts of thick broad-bean sauce, 35 parts of edible salt, 20 parts of monosodium glutamate, 35 parts of chicken essence, 60 parts of chopped hot peppers, 25 parts of small onion sections, 25 parts of green onion sections, 22 parts of ginger slices, 23 parts of chopped garlic, 4 parts of rock candy, 11 parts of fermented soya beans, 6 parts of mushroom granules, 17 parts of pepper powder, 15 parts of compound spice powder, 5 parts of onion powder, 3 parts of bone meal and 1 part of fresh aromatic agent.
Wherein the chopped chili is prepared by mincing and mixing thick-skinned pepper, wrinkled-skinned pepper and lantern pepper according to the mass ratio of 5:3:2, and then adding yellow wine and stirring; wherein the yellow wine is added in an amount of 1.2 times of the total mass of fructus Capsici, fructus Zanthoxyli, and fructus Capsici, and the ground size of fructus Capsici is 0.5cm2(ii) a The fresh scent agent is obtained by mixing I + G, pepper-flavor oily essence and chicken-flavor paste essence according to the weight part ratio of 1:2:3, adding the fresh mushroom soup, uniformly stirring, concentrating and extracting solid matters.
The preparation method of the red palm oil hotpot condiment of the embodiment 2 comprises the following steps:
(1) oil boiling: adding the red palm oil into a pot, heating to 200 ℃, and decocting for 3 minutes; wherein the addition amount of the red palm oil is 1/3 parts of the total red palm oil;
(2) frying: adding small scallion sections and scallion sections into the red palm oil obtained in the step (1) for frying, fishing out when the scallion sections are fried to be golden yellow, adding ginger slices, and fishing out the ginger slices after frying for 2 minutes to obtain a red palm oil mixture for later use; wherein the frying temperature is 200 ℃;
(3) first-stage high-temperature frying: cooling the red palm oil mixture obtained in the step (2) to 175 ℃, adding garlic powder and rock candy into the red palm oil mixture, frying for 3 minutes, sequentially adding broad bean paste, fermented soya beans, mushroom granules and crushed chili, and frying for 7 minutes; wherein the adding amount of the pepper pieces is 1/4 of the total pepper pieces;
(4) second-stage medium-temperature frying: cooling the red palm oil mixed material obtained in the step (3) to 110 ℃, adding the rest red palm oil into the red palm oil mixed material, after the red palm oil is melted, sequentially adding 45 parts of crushed hot peppers, dried pod pepper powder, paprika powder, compound spice powder, onion powder and pork ribs powder, and frying for 40 minutes;
(5) and (3) stewing and frying at a low temperature in three stages: cooling the red palm oil mixed material obtained in the step (3) to 85 ℃, adding the fresh flavor agent, the edible salt, the monosodium glutamate and the chicken essence into the red palm oil mixed material, stirring and mixing uniformly, and stewing and frying for 8 minutes;
(6) and (3) cooling in sections: cooling in the first stage: naturally cooling the fried hotpot condiment to 58 ℃, and pouring the hotpot condiment into a hotpot condiment mold; and (3) second-stage cooling: placing the mould filled with the hotpot condiment into a freezing chamber, setting the cooling temperature of the freezing chamber to be-4 ℃, and cooling for 27 minutes; and (3) third-stage cooling: and (3) setting the cooling temperature of the freezing chamber to be 13 ℃ below zero, cooling for 8 minutes, demolding and packaging to obtain the finished product of the red palm oil hot pot base material.
Comparative example 1
The comparative example 1 provides a red palm oil hotpot condiment, which comprises the following raw materials in parts by weight: 1000 parts of red palm oil, 25 parts of dried pod pepper powder, 70 parts of thick broad-bean sauce, 35 parts of edible salt, 20 parts of monosodium glutamate, 35 parts of chicken essence, 60 parts of chopped hot peppers, 20 parts of small onion sections, 20 parts of green Chinese onion sections, 20.5 parts of ginger slices, 20.5 parts of chopped garlic, 4 parts of rock candy, 11 parts of fermented soya beans, 6 parts of mushroom grains, 19 parts of pepper powder, 15 parts of compound spice powder, 5 parts of onion powder, 5 parts of sparerib powder and 1 part of fresh aromatic agent.
Wherein the chopped chili is prepared by mincing and mixing thick-skinned pepper, wrinkled-skinned pepper and lantern pepper according to the mass ratio of 5:3:2, and then adding yellow wine and stirring; wherein the yellow wine is added in an amount of 1.2 times of the total mass of fructus Capsici, fructus Zanthoxyli, and fructus Capsici, and the ground size of fructus Capsici is 0.5cm2(ii) a The fresh scent agent is obtained by mixing I + G, pepper-flavor oily essence and chicken-flavor paste essence according to the weight part ratio of 1:2:3, adding the fresh mushroom soup, uniformly stirring, concentrating and extracting solid matters.
The preparation method of the red palm oil hotpot condiment of the comparative example 1 comprises the following steps:
(1) oil boiling: adding all the red palm oil into a pot, heating to 190 ℃, and decocting for 3 minutes;
(2) frying: adding small scallion sections and scallion sections into the red palm oil obtained in the step (1) for frying, fishing out when the scallion sections are fried to be golden yellow, adding ginger slices, and fishing out the ginger slices after frying for 2 minutes to obtain a red palm oil mixture for later use; wherein the frying temperature is 190 ℃;
(3) first-stage high-temperature frying: cooling the red palm oil mixture obtained in the step (2) to 170 ℃, adding garlic powder and rock candy into the red palm oil mixture, frying for 3 minutes, sequentially adding broad bean paste, fermented soya beans, mushroom granules and crushed chili, and frying for 7 minutes; wherein the adding amount of the pepper pieces is 1/4 of the total pepper pieces;
(4) second-stage medium-temperature frying: cooling the red palm oil mixed material obtained in the step (3) to 105 ℃, sequentially adding the rest crushed chillies, the dried pod pepper powder, the paprika powder, the compound spice powder, the onion powder and the sparerib powder into the red palm oil mixed material, and frying for 35 minutes;
(5) and (3) stewing and frying at a low temperature in three stages: cooling the red palm oil mixed material obtained in the step (3) to 82 ℃, adding a fresh flavor agent, edible salt, monosodium glutamate and chicken essence into the red palm oil mixed material, stirring and mixing uniformly, and stewing and frying for 7 minutes;
(6) and (3) cooling in sections: cooling in the first stage: naturally cooling the fried hotpot condiment to 58 ℃, and pouring the hotpot condiment into a hotpot condiment mold; and (3) second-stage cooling: placing the mould filled with the hotpot condiment into a freezing chamber, setting the cooling temperature of the freezing chamber to be-5 ℃, and cooling for 27 minutes; and (3) third-stage cooling: and (4) setting the cooling temperature of the freezing chamber to be-15 ℃, cooling for 8 minutes, demolding and packaging to obtain the finished product of the red palm oil hot pot base material.
Comparative example 2
The comparative example 2 provides a red palm oil hotpot condiment, which comprises the following raw materials in parts by weight: 1000 parts of red palm oil, 25 parts of dried pod pepper powder, 70 parts of thick broad-bean sauce, 35 parts of edible salt, 20 parts of monosodium glutamate, 35 parts of chicken essence, 60 parts of chopped hot peppers, 20 parts of small onion sections, 20 parts of green Chinese onion sections, 20.5 parts of ginger slices, 20.5 parts of chopped garlic, 4 parts of rock candy, 11 parts of fermented soya beans, 6 parts of mushroom grains, 19 parts of pepper powder, 15 parts of compound spice powder, 5 parts of onion powder, 5 parts of sparerib powder and 1 part of fresh aromatic agent.
Wherein the chopped chili is prepared by mincing and mixing thick-skinned pepper, wrinkled-skinned pepper and lantern pepper according to the mass ratio of 5:3:2, adding white spirit and stirring; wherein the amount of Chinese liquor added is 1.2 times of the total mass of thick pepper, wrinkled pepper and Lantern pepper, and the ground size of pepper is 0.5cm2(ii) a The fresh scent agent is prepared by mixing I + G, oily essence with pepper flavor and pasty essence with chicken flavor in a weight ratio of 1:2:3, adding fresh mushroom soup, stirring, concentrating, and extractingAnd (4) obtaining a solid matter.
The preparation method of the red palm oil hotpot condiment of the comparative example 2 comprises the following steps:
(1) oil boiling: adding all the red palm oil into a pot, heating to 190 ℃, and decocting for 3 minutes;
(2) frying: adding small scallion sections and scallion sections into the red palm oil obtained in the step (1) for frying, fishing out when the scallion sections are fried to be golden yellow, adding ginger slices, and fishing out the ginger slices after frying for 2 minutes to obtain a red palm oil mixture for later use; wherein the frying temperature is 190 ℃;
(3) first-stage high-temperature frying: cooling the red palm oil mixture obtained in the step (2) to 170 ℃, adding garlic powder and rock candy into the red palm oil mixture, frying for 3 minutes, sequentially adding broad bean paste, fermented soya beans, mushroom granules and crushed chili, and frying for 7 minutes; wherein the adding amount of the pepper pieces is 1/4 of the total pepper pieces;
(4) second-stage medium-temperature frying: cooling the red palm oil mixed material obtained in the step (3) to 105 ℃, sequentially adding the rest crushed chillies, the dried pod pepper powder, the compound spice powder, the onion powder, the bone meal, the fresh scent agent, the edible salt, the monosodium glutamate and the chicken essence into the red palm oil mixed material, and frying for 35 minutes;
(5) and (3) cooling in sections: cooling in the first stage: naturally cooling the fried hotpot condiment to 58 ℃, and pouring the hotpot condiment into a hotpot condiment mold; and (3) second-stage cooling: placing the mould filled with the hotpot condiment into a freezing chamber, setting the cooling temperature of the freezing chamber to be-5 ℃, and cooling for 27 minutes; and (3) third-stage cooling: and (4) setting the cooling temperature of the freezing chamber to be-15 ℃, cooling for 8 minutes, demolding and packaging to obtain the finished product of the red palm oil hot pot base material.
Comparative example 3
The comparative example 3 provides a red palm oil hotpot condiment, which comprises the following raw materials in parts by weight: 1050 parts of red palm oil, 20 parts of dried pod pepper powder, 75 parts of thick broad-bean sauce, 35 parts of edible salt, 20 parts of monosodium glutamate, 35 parts of chicken essence, 60 parts of chopped hot peppers, 25 parts of small onion sections, 25 parts of green onion sections, 22 parts of ginger slices, 23 parts of chopped garlic, 4 parts of rock candy, 11 parts of fermented soya beans, 6 parts of mushroom granules, 19 parts of pepper powder, 15 parts of compound spice powder, 5 parts of onion powder, 3 parts of bone meal and 1 part of fresh aromatic agent.
Wherein the chopped chili is prepared by mincing and mixing thick-skinned pepper, wrinkled-skinned pepper and lantern pepper according to the mass ratio of 5:3:2, and then adding yellow wine and stirring; wherein the yellow wine is added in an amount of 1.2 times of the total mass of fructus Capsici, fructus Zanthoxyli, and fructus Capsici, and the ground size of fructus Capsici is 0.5cm2(ii) a The fresh scent agent is obtained by mixing I + G, pepper-flavor oily essence and chicken-flavor paste essence according to the weight part ratio of 4:2:3, adding the fresh mushroom soup, uniformly stirring, concentrating and extracting solid matters.
The preparation method of the red palm oil hotpot condiment of the comparative example 3 comprises the following steps:
(1) oil boiling: adding the red palm oil into a pot, heating to 200 ℃, and decocting for 3 minutes; wherein the addition amount of the red palm oil is 1/3 parts of the total red palm oil;
(2) frying: adding small scallion sections and scallion sections into the red palm oil obtained in the step (1) for frying, fishing out when the scallion sections are fried to be golden yellow, adding ginger slices, keeping the temperature at 200 ℃, frying for 2 minutes, and fishing out the ginger slices to obtain a red palm oil mixture for later use; wherein the frying temperature is 200 ℃;
(3) first-stage high-temperature frying: cooling the red palm oil mixture obtained in the step (2) to 175 ℃, adding garlic powder and rock candy into the red palm oil mixture, frying for 3 minutes, sequentially adding broad bean paste, fermented soya beans, mushroom granules and crushed chili, and frying for 7 minutes; wherein the adding amount of the pepper pieces is 1/4 of the total pepper pieces;
(4) second-stage medium-temperature frying: cooling the red palm oil mixed material obtained in the step (3) to 110 ℃, adding the rest red palm oil into the red palm oil mixed material, after the red palm oil is melted, sequentially adding 45 parts of crushed hot peppers, dried pod pepper powder, paprika powder, compound spice powder, onion powder and pork ribs powder, and frying for 40 minutes;
(5) and (3) stewing and frying at a low temperature in three stages: cooling the red palm oil mixed material obtained in the step (3) to 85 ℃, adding the fresh flavor agent, the edible salt, the monosodium glutamate and the chicken essence into the red palm oil mixed material, stirring and mixing uniformly, and stewing and frying for 8 minutes;
(6) and (3) cooling: naturally cooling the fried hotpot condiment to 58 ℃, and pouring the hotpot condiment into a hotpot condiment mold; and (3) placing the mould filled with the hotpot condiment into a freezing chamber, setting the cooling temperature of the freezing chamber to be-15 ℃, cooling for 35 minutes, and then demoulding and packaging to obtain the finished product of the hotpot condiment of the red palm oil.
Comparative example 4
The comparative example 4 provides a palm oil hotpot condiment, which comprises the following raw materials in parts by weight: 1000 parts of palm oil, 25 parts of dried pod pepper powder, 70 parts of thick broad-bean sauce, 35 parts of edible salt, 20 parts of monosodium glutamate, 35 parts of chicken essence, 60 parts of chopped hot peppers, 20 parts of small onion sections, 20 parts of green Chinese onion sections, 20.5 parts of ginger slices, 20.5 parts of chopped garlic, 4 parts of rock candy, 11 parts of fermented soya beans, 6 parts of mushroom grains, 19 parts of pepper powder, 15 parts of compound spice powder, 5 parts of onion powder, 5 parts of sparerib powder and 1 part of fresh aromatic.
Wherein the chopped chili is prepared by mincing and mixing thick-skinned pepper, wrinkled-skinned pepper and lantern pepper according to the mass ratio of 5:3:2, and then adding yellow wine and stirring; wherein the yellow wine is added in an amount of 1.2 times of the total mass of fructus Capsici, fructus Zanthoxyli, and fructus Capsici, and the ground size of fructus Capsici is 0.5cm2(ii) a The fresh scent agent is obtained by mixing I + G, pepper-flavor oily essence and chicken-flavor paste essence according to the weight part ratio of 1:2:3, adding the fresh mushroom soup, uniformly stirring, concentrating and extracting solid matters.
The preparation method of the beef tallow hotpot condiment of the comparative example 4 comprises the following steps:
(1) oil boiling: adding all palm oil into a pot, heating to 190 ℃, and decocting for 3 minutes;
(2) frying: adding the small scallion sections and the large scallion sections into the beef tallow obtained in the step (1), fishing out the beef tallow after the scallion sections are fried to be golden yellow, adding the ginger slices, and fishing out the ginger slices after frying for 2 minutes to obtain beef tallow mixed material for later use; wherein the frying temperature is 190 ℃;
(3) first-stage high-temperature frying: cooling the beef tallow mixed material obtained in the step (2) to 170 ℃, adding garlic powder and rock candy into the beef tallow mixed material, frying for 3 minutes, sequentially adding broad bean paste, fermented soya beans, mushroom granules and broken hot peppers, and frying for 7 minutes; wherein the adding amount of the pepper pieces is 1/4 of the total pepper pieces;
(4) second-stage medium-temperature frying: cooling the beef tallow mixed material obtained in the step (3) to 105 ℃, sequentially adding the residual broken chilies, the dried pod pepper powder, the paprika powder, the compound spice powder, the onion powder and the spare rib powder into the beef tallow mixed material, and frying for 35 minutes;
(5) and (3) stewing and frying at a low temperature in three stages: cooling the beef tallow mixed material obtained in the step (3) to 82 ℃, adding the fresh flavor agent, the edible salt, the monosodium glutamate and the chicken essence into the beef tallow mixed material, stirring and mixing uniformly, and stewing and frying for 7 minutes;
(6) and (3) cooling in sections: cooling in the first stage: naturally cooling the fried hotpot condiment to 58 ℃, and pouring the hotpot condiment into a hotpot condiment mold; and (3) second-stage cooling: placing the mould filled with the hotpot condiment into a freezing chamber, setting the cooling temperature of the freezing chamber to be-5 ℃, and cooling for 27 minutes; and (3) third-stage cooling: and (3) setting the cooling temperature of the freezing chamber to be-15 ℃, cooling for 8 minutes, demoulding and packaging to obtain the finished beef tallow hot pot seasoning.
Comparative example 5
The comparative example 5 provides a beef tallow hotpot condiment, which comprises the following raw materials in parts by weight: 1000 parts of beef tallow, 25 parts of dried pod pepper powder, 70 parts of thick broad-bean sauce, 35 parts of edible salt, 20 parts of monosodium glutamate, 35 parts of chicken essence, 60 parts of chopped hot peppers, 20 parts of small onion sections, 20 parts of green onion sections, 20.5 parts of ginger slices, 20.5 parts of chopped garlic, 4 parts of rock candy, 11 parts of fermented soya beans, 6 parts of mushroom grains, 19 parts of pepper powder, 15 parts of compound spice powder, 5 parts of onion powder, 5 parts of sparerib powder and 1 part of fresh aromatic agent.
Wherein the chopped chili is prepared by mincing and mixing thick-skinned pepper, wrinkled-skinned pepper and lantern pepper according to the mass ratio of 5:3:2, and then adding yellow wine and stirring; wherein the yellow wine is added in an amount of 1.2 times of the total mass of fructus Capsici, fructus Zanthoxyli, and fructus Capsici, and the ground size of fructus Capsici is 0.5cm2(ii) a The fresh scent agent is obtained by mixing I + G, pepper-flavor oily essence and chicken-flavor paste essence according to the weight part ratio of 1:2:3, adding the fresh mushroom soup, uniformly stirring, concentrating and extracting solid matters.
The preparation method of the beef tallow hotpot condiment of the comparative example 5 comprises the following steps:
(1) oil boiling: adding all the beef tallow into a pot, heating to 190 ℃, and decocting for 3 minutes;
(2) frying: adding the small scallion sections and the large scallion sections into the beef tallow obtained in the step (1), fishing out the beef tallow after the scallion sections are fried to be golden yellow, adding the ginger slices, and fishing out the ginger slices after frying for 2 minutes to obtain beef tallow mixed material for later use; wherein the frying temperature is 190 ℃;
(3) first-stage high-temperature frying: cooling the beef tallow mixed material obtained in the step (2) to 170 ℃, adding garlic powder and rock candy into the beef tallow mixed material, frying for 3 minutes, sequentially adding broad bean paste, fermented soya beans, mushroom granules and broken hot peppers, and frying for 7 minutes; wherein the adding amount of the pepper pieces is 1/4 of the total pepper pieces;
(4) second-stage medium-temperature frying: cooling the beef tallow mixed material obtained in the step (3) to 105 ℃, sequentially adding the residual broken chilies, the dried pod pepper powder, the paprika powder, the compound spice powder, the onion powder and the spare rib powder into the beef tallow mixed material, and frying for 35 minutes;
(5) and (3) stewing and frying at a low temperature in three stages: cooling the beef tallow mixed material obtained in the step (3) to 82 ℃, adding the fresh flavor agent, the edible salt, the monosodium glutamate and the chicken essence into the beef tallow mixed material, stirring and mixing uniformly, and stewing and frying for 7 minutes;
(6) and (3) cooling in sections: cooling in the first stage: naturally cooling the fried hotpot condiment to 58 ℃, and pouring the hotpot condiment into a hotpot condiment mold; and (3) second-stage cooling: placing the mould filled with the hotpot condiment into a freezing chamber, setting the cooling temperature of the freezing chamber to be-5 ℃, and cooling for 27 minutes; and (3) third-stage cooling: and (3) setting the cooling temperature of the freezing chamber to be-15 ℃, cooling for 8 minutes, demoulding and packaging to obtain the finished beef tallow hot pot seasoning.
Comparative example 6
The comparative example 6 provides a beef tallow complex palm oil hotpot condiment, which comprises the following raw materials in parts by weight: 600 parts of beef tallow, 400 parts of palm oil, 25 parts of dried pod pepper powder, 70 parts of thick broad-bean sauce, 35 parts of edible salt, 20 parts of monosodium glutamate, 35 parts of chicken essence, 60 parts of broken hot peppers, 20 parts of small onion sections, 20 parts of large onion sections, 20.5 parts of ginger slices, 20.5 parts of minced garlic, 4 parts of rock candy, 11 parts of fermented soya beans, 6 parts of mushroom grains, 19 parts of pepper powder, 15 parts of compound spice powder, 5 parts of onion powder, 5 parts of sparerib powder and 1 part of fresh aromatic agent.
Wherein the chopped chili is prepared by mincing and mixing thick-skinned pepper, wrinkled-skinned pepper and lantern pepper according to the mass ratio of 5:3:2, and then adding yellow wine and stirring; wherein the yellow wine is added in an amount of 1.2 times of the total mass of fructus Capsici, fructus Zanthoxyli, and fructus Capsici, and the ground size of fructus Capsici is 0.5cm2(ii) a The fresh scent agent is obtained by mixing I + G, pepper-flavor oily essence and chicken-flavor paste essence according to the weight part ratio of 1:2:3, adding the fresh mushroom soup, uniformly stirring, concentrating and extracting solid matters.
The preparation method of the beef tallow hotpot condiment of the comparative example 6 comprises the following steps:
(1) oil boiling: adding all the beef tallow and the palm oil into a pot, heating to 190 ℃, and decocting for 3 minutes;
(2) frying: adding the small scallion sections and the large scallion sections into the beef tallow obtained in the step (1), fishing out the beef tallow after the scallion sections are fried to be golden yellow, adding the ginger slices, and fishing out the ginger slices after frying for 2 minutes to obtain beef tallow mixed material for later use; wherein the frying temperature is 190 ℃;
(3) first-stage high-temperature frying: cooling the beef tallow mixed material obtained in the step (2) to 170 ℃, adding garlic powder and rock candy into the beef tallow mixed material, frying for 3 minutes, sequentially adding broad bean paste, fermented soya beans, mushroom granules and broken hot peppers, and frying for 7 minutes; wherein the adding amount of the pepper pieces is 1/4 of the total pepper pieces;
(4) second-stage medium-temperature frying: cooling the beef tallow mixed material obtained in the step (3) to 105 ℃, sequentially adding the residual broken chilies, the dried pod pepper powder, the paprika powder, the compound spice powder, the onion powder and the spare rib powder into the beef tallow mixed material, and frying for 35 minutes;
(5) and (3) stewing and frying at a low temperature in three stages: cooling the beef tallow mixed material obtained in the step (3) to 82 ℃, adding the fresh flavor agent, the edible salt, the monosodium glutamate and the chicken essence into the beef tallow mixed material, stirring and mixing uniformly, and stewing and frying for 7 minutes;
(6) and (3) cooling in sections: cooling in the first stage: naturally cooling the fried hotpot condiment to 58 ℃, and pouring the hotpot condiment into a hotpot condiment mold; and (3) second-stage cooling: placing the mould filled with the hotpot condiment into a freezing chamber, setting the cooling temperature of the freezing chamber to be-5 ℃, and cooling for 27 minutes; and (3) third-stage cooling: and (3) setting the cooling temperature of the freezing chamber to be-15 ℃, cooling for 8 minutes, demoulding and packaging to obtain the finished beef tallow hot pot seasoning.
Examples of the experiments
Evaluating the oil smoke degree generated in the process of the hotpot condiment prepared in the examples 1-2 and the comparative examples 1-5 through sensory evaluation, and measuring the chromaticity and the carotene content of the product; the hotpot condiment prepared in examples 1-2 and comparative examples 1-5 was added with 1500g of water per 500g, heated to boiling, and cooked to make dishes for sensory evaluation, and the results are shown in tables 1 and 2.
TABLE 1 analysis result of oil fume, chroma and carotene content of product
Note: different capital letters (a, b and c) indicate that the difference of the same row is obvious, and p is less than 0.05;
as can be seen from table 1, compared with the hot pot seasoning prepared by using the red palm oil in examples 1 to 2 and comparative examples 1 to 3, the hot pot seasoning prepared by using the beef tallow in comparative example 5 has more oil smoke smell and rich oil smoke smell, and has a larger a value, and the hot pot seasoning prepared by using the palm oil in comparative example 4 and the beef tallow mixed with the palm oil in comparative example 6 has a smaller a value and a lower carotene content; in the comparative example 1, oil is added at one time, and carotene in red brown oil is decomposed at the high temperature of 190-210 ℃, so that compared with examples 1 and 2, the content of carotene is lower, the value a is smaller, and the color is dark and greenish;
TABLE 2 analysis of product morphology and sensory results after cooking
As can be seen from Table 2, in comparative example 1, compared with examples 1 to 2, the color of the boiled soup was dark when the red palm oil was fed at one time. In addition, comparative example 3 shows that the product has many cracks and fine particles on the surface of the grease after being directly cooled at-15 ℃ and is not smooth, and sectional cooling can improve the problem; comparative example 2, the stir-frying and aroma-enhancing treatment is not adopted, and the chopped chili is stirred by using white spirit, so that the aroma is not strong enough compared with the examples 1-2; comparative example 4, which uses palm oil as a raw material, has a hot color and a dark color in spite of the aroma of a hot pot, and has a sensory score of only 8.0 points; compared with the comparative examples 5 and 6, although the beef tallow of the comparative example 5 and the comparative example 6 (without adding capsanthin) has stronger fragrance, the soup color is dark and dull, and the overall sensory score is close to that of the comparative example 3 (the proportion of I + G in the fresh scent agent is larger). The sensory scores of the examples 1 to 2 were higher than 9.4 points, the taste was strong, the chafing dish had the inherent flavor, and the soup color was red and bright.
The red palm oil hot pot seasoning with color, aroma and nutrition values is prepared by completely replacing beef tallow with the red palm oil as the only oil raw material of the hot pot seasoning and adopting the methods of sectional feeding, sectional frying and sectional cooling.
The foregoing is illustrative and explanatory only and is not intended to be exhaustive or to supplement or replace the specific embodiments described by those skilled in the art without inventive faculty.
Claims (8)
1. The red palm oil hotpot condiment is characterized by comprising the following raw materials in parts by weight: 850-1050 parts of red palm oil, 20-30 parts of dried pod pepper powder, 60-80 parts of thick broad-bean sauce, 35-40 parts of edible salt, 18-22 parts of monosodium glutamate, 32-40 parts of chicken essence, 60-70 parts of broken hot peppers, 20-25 parts of small onion sections, 20-25 parts of green Chinese onion sections, 20-25 parts of ginger slices, 20-30 parts of chopped garlic, 3-6 parts of rock candy, 10-15 parts of fermented soya beans, 5-10 parts of mushroom grains, 17-19 parts of paprika powder, 10-20 parts of compound spice powder, 4-6 parts of onion powder, 3-6 parts of sparerib powder and 1-2 parts of fresh scent agent.
2. The red palm oil hotpot condiment according to claim 1, characterized by comprising the following raw materials in parts by weight: 1000 parts of red palm oil, 25 parts of dried pod pepper powder, 70 parts of thick broad-bean sauce, 35 parts of edible salt, 20 parts of monosodium glutamate, 35 parts of chicken essence, 60 parts of chopped hot peppers, 20 parts of small onion sections, 20 parts of green Chinese onion sections, 20.5 parts of ginger slices, 20.5 parts of chopped garlic, 4 parts of rock candy, 11 parts of fermented soya beans, 6 parts of mushroom grains, 17 parts of pepper powder, 15 parts of compound spice powder, 5 parts of onion powder, 5 parts of sparerib powder and 1 part of fresh aromatic agent.
3. The red palm oil hotpot condiment according to claim 1 or 2, characterized in that the chopped hot pepper is made of cayenne pepper, cayenne pepperGrinding and mixing with bell pepper in a mass ratio of 5:3:2, and adding yellow wine and stirring to obtain the wine; wherein the adding amount of the yellow wine is 1.2-1.6 times of the total mass of the thick-skinned pepper, the wrinkled-skinned pepper and the lantern pepper, and the ground size of the pepper is 0.5-1.5 cm2。
4. The red palm oil hotpot condiment according to claim 1 or 2, wherein the fresh aroma agent is prepared by mixing I + G, pepper-flavor oily essence and chicken-flavor paste essence in a weight ratio of 1: 2-3, adding fresh mushroom soup, uniformly stirring, concentrating and extracting solids.
5. The method for preparing the red palm oil hotpot condiment according to any one of claims 1 to 4, characterized by comprising the following steps:
(1) oil boiling: adding the red palm oil into a pot, heating to 190-210 ℃, and decocting for 1-3 minutes; wherein the addition amount of the red palm oil is 1/4-1/3 parts of the total red palm oil;
(2) frying: adding small scallion sections and scallion sections into the red palm oil obtained in the step (1) for frying, fishing out when the scallion sections are fried to be golden yellow, adding ginger slices, and fishing out the ginger slices after frying for 1-2 minutes to obtain a red palm oil mixture for later use; wherein the frying temperature is 190-210 ℃;
(3) first-stage high-temperature frying: cooling the red palm oil mixture obtained in the step (2) to 170-180 ℃, adding garlic powder and rock candy into the red palm oil mixture, frying for 2-3 minutes, sequentially adding broad bean paste, fermented soya beans, mushroom granules and crushed chili, and frying for 6-9 minutes; wherein the adding amount of the pepper pieces is 1/4 of the total pepper pieces;
(4) second-stage medium-temperature frying: cooling the red palm oil mixture obtained in the step (3) to 105-115 ℃, adding the rest red palm oil into the red palm oil mixture, after the red palm oil is melted, sequentially adding the rest crushed hot peppers, the dried pod pepper powder, the paprika powder, the compound spice powder, the onion powder and the spare rib powder, and frying for 35-45 minutes;
(5) and (3) stewing and frying at a low temperature in three stages: cooling the red palm oil mixture obtained in the step (3) to 80-90 ℃, adding a fresh flavor agent, edible salt, monosodium glutamate and chicken essence into the red palm oil mixture, stirring and mixing uniformly, and stewing and frying for 7-10 minutes;
(6) and (3) cooling in sections: cooling in the first stage: naturally cooling the fried hotpot condiment to 48-55 ℃, and pouring the hotpot condiment into a hotpot condiment mold; and (3) second-stage cooling: placing the mould filled with the hotpot condiment into a freezing chamber, setting the cooling temperature of the freezing chamber to be-5 to-3 ℃, and cooling for 26 to 29 minutes; and (3) third-stage cooling: and setting the cooling temperature of the freezing chamber to be-15 to-13 ℃, cooling for 8 to 9 minutes, and then demoulding and packaging to obtain the finished product of the red palm oil hot pot base material.
6. The method of preparing the red palm oil hotpot seasoning according to claim 5, wherein the temperature of the high-temperature frying in the step (3) is 175 ℃.
7. The method for preparing the red palm oil hotpot seasoning according to claim 5, wherein the temperature for frying in the second stage in the step (4) is 110 ℃, and the frying time is 40 minutes.
8. The method of preparing the red palm oil hotpot seasoning according to claim 5, wherein the temperature of the three-stage low-temperature braising and frying in the step (5) is 85 ℃, and the braising and frying time is 8 minutes.
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