CN113068814B - 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 hotpot condiment and a preparation method thereof, belonging to the technical field of hotpot condiment 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 known as 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 (700-1000 ppm) than that of natural vegetable oil, is 30 times of that of carrot, and does not contain trans-fatty acid and cholesterol.
The chafing dish is an irreplaceable food as a Chinese characteristic diet. At present, the traditional hotpot condiment on the market is generally prepared by frying beef tallow serving as grease, but the beef tallow belongs to fatty oil, has high cholesterol and saturated fatty acid content, is unfavorable to human health due to excessive eating, has heavy smell, is easy to be adsorbed on clothes of consumers, and causes serious residual taste of the clothes. On the other hand, in the conventional hot pot seasoning, capsanthin and the hot pepper of the fried glutinous rice cake are added in the frying process, so that the hot pot soup color achieves the effect of red and bright color. In recent years, a hot pot seasoning obtained by mixing and stir-frying conventional palm oil and beef tallow in a certain ratio has appeared on the market, but the above-mentioned problem caused by using beef tallow as the grease still exists. The nutrition value of the red palm oil is higher than that of the conventional palm oil, but a large amount of carotenes in the red palm oil are greatly affected by temperature and are easy to decompose at high temperature (190-220 ℃), and the frying of the hotpot condiment according to the traditional processing method can destroy the nutrition components of the red palm oil and cause oil discoloration, so that the solid hotpot condiment is not prepared by using the red palm oil stearin at present. Therefore, the red palm oil hotpot condiment with color, smell and nutritional value is quite significant.
Disclosure of Invention
Aiming at the defects or drawbacks of 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 adoption of beef tallow as grease in the existing hotpot condiment influences human health, the taste remains seriously and the traditional processing method for preparing the hotpot condiment can destroy the nutrition components and the color change of the grease of the red palm oil.
In order to achieve the above 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 chopped chilli, 20-25 parts of green onion sections, 20-25 parts of ginger slices, 20-30 parts of garlic powder, 3-6 parts of rock sugar, 10-15 parts of fermented soya beans, 5-10 parts of mushroom particles, 17-19 parts of pepper powder, 10-20 parts of compound spice powder, 4-6 parts of onion powder, 3-6 parts of bone meal and 1-2 parts of fresh flavoring agent.
The beneficial effects of the invention are as follows: the red palm oil hotpot condiment disclosed by the invention adopts the red palm oil to completely replace beef tallow as the only oil raw material of the hotpot condiment, so that the problems that excessive eating caused by using the beef tallow as the oil is unfavorable for human health and serious in taste residue are effectively solved, meanwhile, the nutrition value of the hotpot condiment, especially the carotene content in a product, is increased, the red and bright color of the hotpot condiment is endowed, and the use of the capsicum red pigment and the fried glutinous rice cake chilli are avoided; the components of the hot pot seasoning are mostly in powder form, such as dry pod pepper powder and compound spice powder, which is more beneficial to flavoring and reducing the generation of hot pot residues in the eating process; through long-term fumbling, the nutrition value of the hotpot condiment is increased by the aid of the raw materials in parts by weight, the red brown oil gives the hotpot condiment a red and bright color, the spicy taste and the pressed peculiar smell are increased by the aid of the dried pod pepper powder, the aftertaste of the hotpot condiment is increased by the aid of the thick broad-bean sauce, the mellow spicy taste and the fresh feel are generated, the peculiar smell is removed by the aid of ginger slices, the onion sections and the garlic powder, the special flavor is generated after refining, the hotpot soup is brightened by the aid of crystal sugar, the compound spice powder can remove dryness and increase fragrance, the fresh flavor of the hotpot condiment is enabled to be more intense and mellow by the aid of the fresh flavoring agent, and the hotpot condiment with the color, the smell and the nutrition value is achieved by the aid of the raw material components.
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 chilli, 20 parts of green onion sections, 20.5 parts of ginger slices, 20.5 parts of garlic powder, 4 parts of rock sugar, 11 parts of fermented soya beans, 6 parts of mushroom particles, 17 parts of pricklyash peel powder, 15 parts of composite spice powder, 5 parts of onion powder, 5 parts of bone meal and 1 part of fresh flavoring agent.
The beneficial effects of adopting the further technical scheme are as follows: the red palm oil hotpot condiment has better color, smell and nutrition value by adopting the weight part ratio of the raw materials.
Further, the pepper is prepared by mincing and mixing thick skin pepper, wrinkled skin pepper and lantern pepper according to the mass ratio of 5:3:2, adding yellow wine and stirring; wherein, the addition amount of the yellow wine is 1.2 to 1.6 times of the total mass of the thick skin pepper, the wrinkled skin pepper and the lantern pepper, and the yellow wine is spicyThe mincing size of the pepper is 0.5cm to 1.5cm 2 。
The beneficial effects of adopting the further technical scheme are as follows: the thick skin pepper and the wrinkled skin pepper are soft and nonirritating, have special faint scent, and the peppery taste of the lantern pepper is spicy, and the thick skin pepper, the wrinkled skin pepper and the lantern pepper are mixed and matched in a mass ratio of 5:3:2, so that the peppery taste and the fragrance can be increased; the hot pepper is minced and added with the yellow wine, so that the hot and dry feel of the hot pepper can be reduced, the hot pepper is easy to develop and the taste can be blended with the taste of the yellow wine.
Further, the flavoring agent is obtained by mixing I+G, pepper flavor oily essence and chicken flavor pasty essence in a weight part ratio of 1:2-3:2-3, adding fresh mushroom soup, uniformly stirring, and then concentrating and extracting solids.
The beneficial effects of adopting the further technical scheme are as follows: the flavoring agent ensures that the flavoring of the hot pot is more aromatic and mellow.
The preparation method of the red palm oil hotpot condiment comprises the following steps:
(1) Boiling oil: 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 to 1/3 of the total red palm oil;
(2) Frying: adding the green onion sections and the green onion sections into the red palm oil obtained in the step (1) for frying, fishing out after the green onion sections are fried to golden yellow, adding ginger slices, and fishing out the ginger slices after frying for 1-2 minutes to obtain a red palm oil mixed material for standby; wherein the frying temperature is 190-210 ℃;
(3) Parching at high temperature: cooling the red palm oil mixed material obtained in the step (2) to 170-180 ℃, adding minced garlic and rock sugar into the red palm oil mixed material, stir-frying for 2-3 minutes, and then sequentially adding thick broad-bean sauce, fermented soya beans, mushroom particles and chilli shreds, and stir-frying for 6-9 minutes; wherein, the addition amount of the pepper pieces is 1/4 of the total pepper pieces;
(4) Parching in two stages: cooling the red palm oil mixed material obtained in the step (3) to 105-115 ℃, adding the rest red palm oil into the red palm oil mixed material, after the red palm oil is melted, sequentially adding the rest red pepper pieces, dried pod pepper powder, compound spice powder, onion powder and spareribs powder, and stir-frying for 35-45 minutes;
(5) Three-stage low-temperature stewing and parching: cooling the red palm oil mixed material obtained in the step (3) to 80-90 ℃, adding a fresh and fragrant agent, edible salt, monosodium glutamate and chicken essence into the red palm oil mixed material, stirring and mixing uniformly, and stewing and frying for 7-10 minutes;
(6) And (3) cooling in a sectional manner: first stage cooling: naturally cooling the stir-fried hotpot condiment to 48-55 ℃, and pouring the hotpot condiment into a hotpot condiment mold; and (3) cooling in a second stage: putting the mold 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) cooling in a third section: setting the cooling temperature of the freezing chamber to be-15 to-13 ℃, cooling for 8-9 minutes, and then demoulding and packaging to obtain the finished product of the red palm oil hotpot condiment.
The preparation method has the beneficial effects that: according to the preparation method of the red palm oil hotpot condiment, a method of sectional feeding and sectional frying is adopted, the nutritional ingredients in the red palm oil, especially carotene, can be reserved to the greatest extent by means of one-stage high-temperature frying and two-stage medium-temperature frying, the problems of decomposition of the carotene and color change of grease caused by long-time high temperature are solved, a great amount of oil smoke cannot be generated at the temperature due to the fact that the smoke point of the red palm oil is 220 ℃, the generation of large oil smoke of the hotpot condiment due to high-temperature frying is effectively reduced, the aroma substances of the broken hot peppers and other auxiliary materials can be accelerated to be dissolved out by three-stage low-temperature stewing frying, and the frying time of the hotpot condiment is shortened; the method of sectional cooling is adopted, so that the prepared hotpot condiment finished product is moderate in softness and hardness, no crack or particle exists on the surface of grease, and the shape is better; the preparation method of the invention can also ensure that the flavor substances of the raw materials and the auxiliary materials in the hotpot condiment are released to the greatest extent.
Further, the temperature of the high-temperature stir-frying stage in the step (3) is 175 ℃.
The beneficial effects of adopting the further technical scheme are as follows: at 175 deg.c, the flavoring agent is preferably released from Bulbus Allii powder, crystal sugar, soybean paste, fermented soybean, lentinus Edodes granule and Capsici fructus.
Further, the temperature of the second-stage medium-temperature frying in the step (4) is 110 ℃, and the frying is carried out for 40 minutes.
The beneficial effects of adopting the further technical scheme are as follows: the temperature is 110 ℃, and when the hot pot seasoning is fried for 40 minutes, the hot pot seasoning is more suitable for keeping the nutrition components in the red palm oil to the greatest extent, and the color, the smell and the taste of the hot pot seasoning are better.
Further, the temperature of the three-stage low-temperature stewing and frying in the step (5) is 85 ℃, and the stewing and frying are carried out for 8 minutes.
The beneficial effects of adopting the further technical scheme are as follows: the low-temperature stewing and frying temperature is 85 ℃, and when stewing and frying is carried out for 8 minutes, the quick dissolution of the fragrant substances of the crushed chillies and other auxiliary materials is facilitated, the frying time of the hotpot condiment is shortened, and the fragrance of the product is also strong.
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 chilli, 20 parts of green onion sections, 20.5 parts of ginger slices, 20.5 parts of garlic powder, 4 parts of rock sugar, 11 parts of fermented soya beans, 6 parts of mushroom particles, 19 parts of pricklyash peel powder, 15 parts of composite spice powder, 5 parts of onion powder, 5 parts of bone meal and 1 part of fresh flavoring agent.
Wherein the pepper powder is prepared by mincing and mixing thick skin pepper, wrinkled skin pepper and lantern pepper according to the mass ratio of 5:3:2, adding yellow wine and stirring; wherein the addition amount of yellow wine is 1.2 times of the total mass of the thick skin pepper, the wrinkled skin pepper and the lantern pepper, and the mincing size of the pepper is 0.5cm 2 The method comprises the steps of carrying out a first treatment on the surface of the The flavoring agent is prepared by mixing I+G, oil essence with fructus Zanthoxyli flavor and pasty essence with chicken flavor at a weight ratio of 1:2:3, adding fresh mushroom soup, stirring, concentrating, and extracting solid.
The preparation method of the red palm oil hotpot condiment of the embodiment 1 comprises the following steps:
(1) Boiling oil: adding 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 of the total red palm oil;
(2) Frying: adding the green onion sections and the green onion sections into the red palm oil obtained in the step (1) for frying, fishing out after the green onion sections are fried to golden yellow, adding ginger slices, and fishing out the ginger slices after frying for 2 minutes to obtain a red palm oil mixed material for standby; wherein the frying temperature is 190 ℃;
(3) Parching at high temperature: cooling the red palm oil mixed material obtained in the step (2) to 170 ℃, adding minced garlic and rock sugar into the red palm oil mixed material, stir-frying for 3 minutes, sequentially adding thick broad-bean sauce, fermented soya beans, mushroom particles and chilli powder, and stir-frying for 7 minutes; wherein, the addition amount of the pepper pieces is 1/4 of the total pepper pieces;
(4) Parching in two stages: 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 red pepper pieces, dried pod pepper powder, compound spice powder, onion powder and bone expelling powder, and stir-frying for 35 minutes;
(5) Three-stage low-temperature stewing and parching: cooling the red palm oil mixed material obtained in the step (3) to 82 ℃, adding the fresh and fragrant 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 7 minutes;
(6) And (3) cooling in a sectional manner: first stage cooling: naturally cooling the stir-fried hotpot condiment to 58 ℃, and pouring the hotpot condiment into a hotpot condiment mold; and (3) cooling in a second stage: putting the mold filled with the hotpot condiment into a freezing chamber, setting the cooling temperature of the freezing chamber to be minus 5 ℃, and cooling for 27 minutes; and (3) cooling in a third section: setting the cooling temperature of the freezing chamber to be minus 15 ℃ for 8 minutes, and demoulding and packaging to obtain the finished product of the red palm oil hotpot condiment.
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 chilli, 25 parts of small onion sections, 25 parts of green onion sections, 22 parts of ginger slices, 23 parts of minced garlic, 4 parts of rock sugar, 11 parts of fermented soya beans, 6 parts of mushroom particles, 17 parts of pepper powder, 15 parts of compound spice powder, 5 parts of onion powder, 3 parts of spareribs powder and 1 part of fresh flavoring agent.
Wherein the pepper powder is prepared by mincing and mixing thick skin pepper, wrinkled skin pepper and lantern pepper according to the mass ratio of 5:3:2, adding yellow wine and stirring; wherein the addition amount of yellow wine is 1.2 times of the total mass of the thick skin pepper, the wrinkled skin pepper and the lantern pepper, and the mincing size of the pepper is 0.5cm 2 The method comprises the steps of carrying out a first treatment on the surface of the The flavoring agent is prepared from oil essence with I+G and fructus Zanthoxyli flavor and pasty essence with chicken flavor by weightMixing the materials in a part ratio of 1:2:3, adding the fresh mushroom soup, stirring uniformly, and concentrating and extracting solid matters.
The preparation method of the red palm oil hotpot condiment of the embodiment 2 comprises the following steps:
(1) Boiling oil: adding 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 of the total red palm oil;
(2) Frying: adding the green onion sections and the green onion sections into the red palm oil obtained in the step (1) for frying, fishing out after the green onion sections are fried to golden yellow, adding ginger slices, and fishing out the ginger slices after frying for 2 minutes to obtain a red palm oil mixed material for standby; wherein the frying temperature is 200 ℃;
(3) Parching at high temperature: cooling the red palm oil mixed material obtained in the step (2) to 175 ℃, adding minced garlic and rock sugar into the red palm oil mixed material, stir-frying for 3 minutes, sequentially adding thick broad-bean sauce, fermented soya beans, mushroom particles and chilli powder, and stir-frying for 7 minutes; wherein, the addition amount of the pepper pieces is 1/4 of the total pepper pieces;
(4) Parching in two stages: 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 capsicum, dried pod pepper powder, compound spice powder, onion powder and bone expelling powder, and stir-frying for 40 minutes;
(5) Three-stage low-temperature stewing and parching: cooling the red palm oil mixed material obtained in the step (3) to 85 ℃, adding a fresh flavoring agent, edible salt, monosodium glutamate and 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 a sectional manner: first stage cooling: naturally cooling the stir-fried hotpot condiment to 58 ℃, and pouring the hotpot condiment into a hotpot condiment mold; and (3) cooling in a second stage: putting the mold 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) cooling in a third section: setting the cooling temperature of the freezing chamber to be minus 13 ℃ for 8 minutes, and demoulding and packaging to obtain the finished product of the red palm oil hotpot condiment.
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 chilli, 20 parts of green onion sections, 20.5 parts of ginger slices, 20.5 parts of garlic powder, 4 parts of rock sugar, 11 parts of fermented soya beans, 6 parts of mushroom particles, 19 parts of pricklyash peel powder, 15 parts of composite spice powder, 5 parts of onion powder, 5 parts of bone meal and 1 part of fresh flavoring agent.
Wherein the pepper powder is prepared by mincing and mixing thick skin pepper, wrinkled skin pepper and lantern pepper according to the mass ratio of 5:3:2, adding yellow wine and stirring; wherein the addition amount of yellow wine is 1.2 times of the total mass of the thick skin pepper, the wrinkled skin pepper and the lantern pepper, and the mincing size of the pepper is 0.5cm 2 The method comprises the steps of carrying out a first treatment on the surface of the The flavoring agent is prepared by mixing I+G, oil essence with fructus Zanthoxyli flavor and pasty essence with chicken flavor at a weight ratio of 1:2:3, adding fresh mushroom soup, stirring, concentrating, and extracting solid.
The preparation method of the red palm oil hotpot condiment of comparative example 1 comprises the following steps:
(1) Boiling oil: adding all red palm oil into a pot, heating to 190 ℃, and decocting for 3 minutes;
(2) Frying: adding the green onion sections and the green onion sections into the red palm oil obtained in the step (1) for frying, fishing out after the green onion sections are fried to golden yellow, adding ginger slices, and fishing out the ginger slices after frying for 2 minutes to obtain a red palm oil mixed material for standby; wherein the frying temperature is 190 ℃;
(3) Parching at high temperature: cooling the red palm oil mixed material obtained in the step (2) to 170 ℃, adding minced garlic and rock sugar into the red palm oil mixed material, stir-frying for 3 minutes, sequentially adding thick broad-bean sauce, fermented soya beans, mushroom particles and chilli powder, and stir-frying for 7 minutes; wherein, the addition amount of the pepper pieces is 1/4 of the total pepper pieces;
(4) Parching in two stages: cooling the red palm oil mixed material obtained in the step (3) to 105 ℃, sequentially adding the rest of red pepper powder, dried pod pepper powder, compound spice powder, onion powder and bone meal into the red palm oil mixed material, and stir-frying for 35 minutes;
(5) Three-stage low-temperature stewing and parching: cooling the red palm oil mixed material obtained in the step (3) to 82 ℃, adding the fresh and fragrant 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 7 minutes;
(6) And (3) cooling in a sectional manner: first stage cooling: naturally cooling the stir-fried hotpot condiment to 58 ℃, and pouring the hotpot condiment into a hotpot condiment mold; and (3) cooling in a second stage: putting the mold filled with the hotpot condiment into a freezing chamber, setting the cooling temperature of the freezing chamber to be minus 5 ℃, and cooling for 27 minutes; and (3) cooling in a third section: setting the cooling temperature of the freezing chamber to be-15 ℃, cooling for 8 minutes, demoulding and packaging to obtain the finished product of the red palm oil hotpot condiment.
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 chilli, 20 parts of green onion sections, 20.5 parts of ginger slices, 20.5 parts of garlic powder, 4 parts of rock sugar, 11 parts of fermented soya beans, 6 parts of mushroom particles, 19 parts of pricklyash peel powder, 15 parts of composite spice powder, 5 parts of onion powder, 5 parts of bone meal and 1 part of fresh flavoring agent.
Wherein the pepper powder is prepared by mincing and mixing thick skin pepper, wrinkled skin pepper and lantern pepper according to the mass ratio of 5:3:2, adding white spirit and stirring; wherein the addition amount of Chinese liquor is 1.2 times of the total mass of thick skin pepper, wrinkled skin pepper and Lantern pepper, and the minced size of the capsicum is 0.5cm 2 The method comprises the steps of carrying out a first treatment on the surface of the The flavoring agent is prepared by mixing I+G, oil essence with fructus Zanthoxyli flavor and pasty essence with chicken flavor at a weight ratio of 1:2:3, adding fresh mushroom soup, stirring, concentrating, and extracting solid.
The preparation method of the red palm oil hotpot condiment of comparative example 2 comprises the following steps:
(1) Boiling oil: adding all red palm oil into a pot, heating to 190 ℃, and decocting for 3 minutes;
(2) Frying: adding the green onion sections and the green onion sections into the red palm oil obtained in the step (1) for frying, fishing out after the green onion sections are fried to golden yellow, adding ginger slices, and fishing out the ginger slices after frying for 2 minutes to obtain a red palm oil mixed material for standby; wherein the frying temperature is 190 ℃;
(3) Parching at high temperature: cooling the red palm oil mixed material obtained in the step (2) to 170 ℃, adding minced garlic and rock sugar into the red palm oil mixed material, stir-frying for 3 minutes, sequentially adding thick broad-bean sauce, fermented soya beans, mushroom particles and chilli powder, and stir-frying for 7 minutes; wherein, the addition amount of the pepper pieces is 1/4 of the total pepper pieces;
(4) Parching in two stages: cooling the red palm oil mixed material obtained in the step (3) to 105 ℃, sequentially adding the rest of red pepper powder, dried pod pepper powder, composite spice powder, onion powder, bone meal, fresh flavoring agent, edible salt, monosodium glutamate and chicken essence into the red palm oil mixed material, and stir-frying for 35 minutes;
(5) And (3) cooling in a sectional manner: first stage cooling: naturally cooling the stir-fried hotpot condiment to 58 ℃, and pouring the hotpot condiment into a hotpot condiment mold; and (3) cooling in a second stage: putting the mold filled with the hotpot condiment into a freezing chamber, setting the cooling temperature of the freezing chamber to be minus 5 ℃, and cooling for 27 minutes; and (3) cooling in a third section: setting the cooling temperature of the freezing chamber to be-15 ℃, cooling for 8 minutes, demoulding and packaging to obtain the finished product of the red palm oil hotpot condiment.
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 chilli, 25 parts of small onion sections, 25 parts of green onion sections, 22 parts of ginger slices, 23 parts of minced garlic, 4 parts of rock sugar, 11 parts of fermented soya beans, 6 parts of mushroom particles, 19 parts of pepper powder, 15 parts of compound spice powder, 5 parts of onion powder, 3 parts of spareribs powder and 1 part of fresh flavoring agent.
Wherein the pepper powder is prepared by mincing and mixing thick skin pepper, wrinkled skin pepper and lantern pepper according to the mass ratio of 5:3:2, adding yellow wine and stirring; wherein the addition amount of yellow wine is 1.2 times of the total mass of the thick skin pepper, the wrinkled skin pepper and the lantern pepper, and the mincing size of the pepper is 0.5cm 2 The method comprises the steps of carrying out a first treatment on the surface of the The flavoring agent is prepared by mixing I+G, oil essence with fructus Zanthoxyli flavor and pasty essence with chicken flavor at a weight ratio of 4:2:3, adding fresh mushroom soup, stirring, concentrating, and extracting solid.
The preparation method of the red palm oil hotpot condiment of comparative example 3 comprises the following steps:
(1) Boiling oil: adding 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 of the total red palm oil;
(2) Frying: adding the green onion sections and the green onion sections into the red palm oil obtained in the step (1) for frying, fishing out after the green onion sections are fried to 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 mixed material for later use; wherein the frying temperature is 200 ℃;
(3) Parching at high temperature: cooling the red palm oil mixed material obtained in the step (2) to 175 ℃, adding minced garlic and rock sugar into the red palm oil mixed material, stir-frying for 3 minutes, sequentially adding thick broad-bean sauce, fermented soya beans, mushroom particles and chilli powder, and stir-frying for 7 minutes; wherein, the addition amount of the pepper pieces is 1/4 of the total pepper pieces;
(4) Parching in two stages: 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 capsicum, dried pod pepper powder, compound spice powder, onion powder and bone expelling powder, and stir-frying for 40 minutes;
(5) Three-stage low-temperature stewing and parching: cooling the red palm oil mixed material obtained in the step (3) to 85 ℃, adding a fresh flavoring agent, edible salt, monosodium glutamate and 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 stir-fried hotpot condiment to 58 ℃, and pouring the hotpot condiment into a hotpot condiment mold; and (3) putting the mold filled with the hotpot condiment into a freezing chamber, setting the cooling temperature of the freezing chamber to be minus 15 ℃, cooling for 35 minutes, and demoulding and packaging to obtain the finished product of the red palm oil hotpot condiment.
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 chilli, 20 parts of green onion sections, 20.5 parts of ginger slices, 20.5 parts of garlic powder, 4 parts of rock sugar, 11 parts of fermented soya beans, 6 parts of mushroom particles, 19 parts of pepper powder, 15 parts of composite spice powder, 5 parts of onion powder, 5 parts of bone meal and 1 part of fresh flavoring agent.
Wherein the pepper powder is prepared by mincing and mixing thick skin pepper, wrinkled skin pepper and lantern pepper according to the mass ratio of 5:3:2, adding yellow wine and stirring; wherein the yellow wine is prepared from thick skin pepper, wrinkled skin pepper and lamp1.2 times of total weight of cayenne pepper, and the mincing size of the cayenne pepper is 0.5cm 2 The method comprises the steps of carrying out a first treatment on the surface of the The flavoring agent is prepared by mixing I+G, oil essence with fructus Zanthoxyli flavor and pasty essence with chicken flavor at a weight ratio of 1:2:3, adding fresh mushroom soup, stirring, concentrating, and extracting solid.
The preparation method of the beef tallow hotpot condiment of comparative example 4 comprises the following steps:
(1) Boiling oil: adding all palm oil into a pot, heating to 190 ℃, and decocting for 3 minutes;
(2) Frying: adding the green onion sections and the green onion sections into the beef tallow obtained in the step (1), fishing out the beef tallow after the green onion sections are fried to golden yellow, adding ginger slices, and fishing out the ginger slices after frying for 2 minutes to obtain beef tallow mixed materials for later use; wherein the frying temperature is 190 ℃;
(3) Parching at high temperature: cooling the beef tallow mixture obtained in the step (2) to 170 ℃, adding minced garlic and rock candy into the beef tallow mixture, stir-frying for 3 minutes, and then sequentially adding thick broad-bean sauce, fermented soya beans, mushroom particles and chilli chips, and stir-frying for 7 minutes; wherein, the addition amount of the pepper pieces is 1/4 of the total pepper pieces;
(4) Parching in two stages: cooling the beef tallow mixed material obtained in the step (3) to 105 ℃, sequentially adding the rest of the chilli powder, the dried pod pepper powder, the pricklyash powder, the compound spice powder, the onion powder and the bone expelling powder into the beef tallow mixed material, and stir-frying for 35 minutes;
(5) Three-stage low-temperature stewing and parching: cooling the beef tallow mixed material obtained in the step (3) to 82 ℃, adding the fresh and fragrant 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 a sectional manner: first stage cooling: naturally cooling the stir-fried hotpot condiment to 58 ℃, and pouring the hotpot condiment into a hotpot condiment mold; and (3) cooling in a second stage: putting the mold filled with the hotpot condiment into a freezing chamber, setting the cooling temperature of the freezing chamber to be minus 5 ℃, and cooling for 27 minutes; and (3) cooling in a third section: setting the cooling temperature of the freezing chamber to be-15 ℃, cooling for 8 minutes, demoulding and packaging to obtain the finished beef tallow hotpot condiment.
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 chilli, 20 parts of green onion sections, 20.5 parts of ginger slices, 20.5 parts of garlic powder, 4 parts of rock sugar, 11 parts of fermented soya beans, 6 parts of mushroom particles, 19 parts of pricklyash peel powder, 15 parts of composite spice powder, 5 parts of onion powder, 5 parts of bone meal and 1 part of flavoring agent.
Wherein the pepper powder is prepared by mincing and mixing thick skin pepper, wrinkled skin pepper and lantern pepper according to the mass ratio of 5:3:2, adding yellow wine and stirring; wherein the addition amount of yellow wine is 1.2 times of the total mass of the thick skin pepper, the wrinkled skin pepper and the lantern pepper, and the mincing size of the pepper is 0.5cm 2 The method comprises the steps of carrying out a first treatment on the surface of the The flavoring agent is prepared by mixing I+G, oil essence with fructus Zanthoxyli flavor and pasty essence with chicken flavor at a weight ratio of 1:2:3, adding fresh mushroom soup, stirring, concentrating, and extracting solid.
The preparation method of the beef tallow hotpot condiment of comparative example 5 comprises the following steps:
(1) Boiling oil: adding all beef tallow into a pot, heating to 190 ℃, and decocting for 3 minutes;
(2) Frying: adding the green onion sections and the green onion sections into the beef tallow obtained in the step (1), fishing out the beef tallow after the green onion sections are fried to golden yellow, adding ginger slices, and fishing out the ginger slices after frying for 2 minutes to obtain beef tallow mixed materials for later use; wherein the frying temperature is 190 ℃;
(3) Parching at high temperature: cooling the beef tallow mixture obtained in the step (2) to 170 ℃, adding minced garlic and rock candy into the beef tallow mixture, stir-frying for 3 minutes, and then sequentially adding thick broad-bean sauce, fermented soya beans, mushroom particles and chilli chips, and stir-frying for 7 minutes; wherein, the addition amount of the pepper pieces is 1/4 of the total pepper pieces;
(4) Parching in two stages: cooling the beef tallow mixed material obtained in the step (3) to 105 ℃, sequentially adding the rest of the chilli powder, the dried pod pepper powder, the pricklyash powder, the compound spice powder, the onion powder and the bone expelling powder into the beef tallow mixed material, and stir-frying for 35 minutes;
(5) Three-stage low-temperature stewing and parching: cooling the beef tallow mixed material obtained in the step (3) to 82 ℃, adding the fresh and fragrant 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 a sectional manner: first stage cooling: naturally cooling the stir-fried hotpot condiment to 58 ℃, and pouring the hotpot condiment into a hotpot condiment mold; and (3) cooling in a second stage: putting the mold filled with the hotpot condiment into a freezing chamber, setting the cooling temperature of the freezing chamber to be minus 5 ℃, and cooling for 27 minutes; and (3) cooling in a third section: setting the cooling temperature of the freezing chamber to be-15 ℃, cooling for 8 minutes, demoulding and packaging to obtain the finished beef tallow hotpot condiment.
Comparative example 6
The comparative example 6 provides a beef tallow compound 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 chopped chilli, 20 parts of green onion sections, 20.5 parts of ginger slices, 20.5 parts of garlic powder, 4 parts of rock candy, 11 parts of fermented soya beans, 6 parts of lentinula edodes particles, 19 parts of pricklyash peel powder, 15 parts of compound spice powder, 5 parts of onion powder, 5 parts of bone meal, and 1 part of fresh and fragrant agent.
Wherein the pepper powder is prepared by mincing and mixing thick skin pepper, wrinkled skin pepper and lantern pepper according to the mass ratio of 5:3:2, adding yellow wine and stirring; wherein the addition amount of yellow wine is 1.2 times of the total mass of the thick skin pepper, the wrinkled skin pepper and the lantern pepper, and the mincing size of the pepper is 0.5cm 2 The method comprises the steps of carrying out a first treatment on the surface of the The flavoring agent is prepared by mixing I+G, oil essence with fructus Zanthoxyli flavor and pasty essence with chicken flavor at a weight ratio of 1:2:3, adding fresh mushroom soup, stirring, concentrating, and extracting solid.
The preparation method of the beef tallow hotpot condiment of comparative example 6 comprises the following steps:
(1) Boiling oil: adding all beef tallow and palm oil into a pot, heating to 190 ℃, and decocting for 3 minutes;
(2) Frying: adding the green onion sections and the green onion sections into the beef tallow obtained in the step (1), fishing out the beef tallow after the green onion sections are fried to golden yellow, adding ginger slices, and fishing out the ginger slices after frying for 2 minutes to obtain beef tallow mixed materials for later use; wherein the frying temperature is 190 ℃;
(3) Parching at high temperature: cooling the beef tallow mixture obtained in the step (2) to 170 ℃, adding minced garlic and rock candy into the beef tallow mixture, stir-frying for 3 minutes, and then sequentially adding thick broad-bean sauce, fermented soya beans, mushroom particles and chilli chips, and stir-frying for 7 minutes; wherein, the addition amount of the pepper pieces is 1/4 of the total pepper pieces;
(4) Parching in two stages: cooling the beef tallow mixed material obtained in the step (3) to 105 ℃, sequentially adding the rest of the chilli powder, the dried pod pepper powder, the pricklyash powder, the compound spice powder, the onion powder and the bone expelling powder into the beef tallow mixed material, and stir-frying for 35 minutes;
(5) Three-stage low-temperature stewing and parching: cooling the beef tallow mixed material obtained in the step (3) to 82 ℃, adding the fresh and fragrant 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 a sectional manner: first stage cooling: naturally cooling the stir-fried hotpot condiment to 58 ℃, and pouring the hotpot condiment into a hotpot condiment mold; and (3) cooling in a second stage: putting the mold filled with the hotpot condiment into a freezing chamber, setting the cooling temperature of the freezing chamber to be minus 5 ℃, and cooling for 27 minutes; and (3) cooling in a third section: setting the cooling temperature of the freezing chamber to be-15 ℃, cooling for 8 minutes, demoulding and packaging to obtain the finished beef tallow hotpot condiment.
Experimental example
The degree of oil smoke generated during the hot pot base materials prepared in examples 1-2 and comparative examples 1-5 was evaluated by sensory evaluation, and the chromaticity and carotene content of the products were measured; 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 prepare dishes, and subjected to sensory evaluation, and the results are shown in tables 1 and 2.
TABLE 1 analysis results of oil fume, chromaticity and carotene content of the products
Note that: different capital letters (a, b, c) represent the same column with significant variability, p < 0.05;
as can be seen from Table 1, compared with examples 1-2 and comparative examples 1-3, which use red palm oil to prepare hotpot seasoning, comparative example 5 uses beef tallow as raw material, the oil smoke taste is more, the oil smoke taste is rich, the value of a is larger, and the hotpot seasoning using palm oil and the beef tallow compound palm oil as raw material in comparative example 4 has smaller value of a and low carotene content; comparative example 1, which uses a one-time oil feed, decomposes carotenes in red palm oil at a high temperature of 190 to 210 ℃, so that compared with examples 1 and 2, the carotenes are lower in content, the a value is smaller, and the color is dull and greenish;
TABLE 2 analysis of product morphology and sensory results after cooking
As is clear from Table 2, in comparative example 1, the red palm oil was added at a time, and the color of the cooked soup became dark as compared with examples 1 and 2. In addition, comparative example 3 shows that the oil surface has many cracks and tiny particles after the product is directly cooled at-15 ℃, the oil surface is not smooth, and the problem can be improved by sectional cooling; in comparative example 2, the braised and fried flavoring treatment is not adopted, and the crushed chillies are stirred by white spirit, so that the flavor is not strong enough compared with examples 1-2; comparative example 4 uses palm oil as a raw material, while having the flavor of a hot pot, the scalding color is dark, and the sensory score is only 8.0 minutes; comparative example 3 (the proportion of I+G in the flavoring agent is greater) has a stronger beef tallow flavor than comparative examples 5 and 6, but the soup color is dull, matt, and the overall sensory score is close to that of comparative example 5 and comparative example 6 (no capsanthin added). The sensory scores of examples 1-2 were higher than 9.4 minutes, the fresh flavor was intense, the flavor inherent to chafing dish was possessed, and the soup color was red and bright.
The invention prepares the red palm oil hotpot condiment with color, smell and nutrition value by using the red palm oil to completely replace beef tallow as the sole grease raw material of the hotpot condiment and adopting the methods of sectional feeding, sectional frying and sectional cooling.
The foregoing is merely illustrative and explanatory of the invention, as modifications and additions may be made to the particular embodiments described, or in a similar manner, by those skilled in the art without the exercise of inventive faculty, and remain within the scope of this patent.
Claims (6)
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 chopped chilli, 20-25 parts of green onion sections, 20-25 parts of ginger slices, 20-30 parts of garlic powder, 3-6 parts of rock sugar, 10-15 parts of fermented soya beans, 5-10 parts of mushroom particles, 17-19 parts of pepper powder, 10-20 parts of compound spice powder, 4-6 parts of onion powder, 3-6 parts of bone meal and 1-2 parts of fresh flavoring agent;
the chilli powder is prepared by mincing and mixing thick skin chilli, wrinkled skin chilli and lantern chilli according to a mass ratio of 5:3:2, adding yellow wine and stirring; wherein, the addition amount of the yellow wine is 1.2 to 1.6 times of the total mass of the thick capsicum, the wrinkled capsicum and the lantern pepper, and the mincing size of the capsicum is 0.5 to 1.5cm 2 ；
The preparation of the red palm oil hotpot condiment comprises the following steps:
(1) Boiling oil: 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 to 1/3 of the total red palm oil;
(2) Frying: adding the green onion sections and the green onion sections into the red palm oil obtained in the step (1) for frying, fishing out after the green onion sections are fried to golden yellow, adding ginger slices, and fishing out the ginger slices after frying for 1-2 minutes to obtain a red palm oil mixed material for standby; wherein the frying temperature is 190-210 ℃;
(3) Parching at high temperature: cooling the red palm oil mixed material obtained in the step (2) to 170-180 ℃, adding minced garlic and rock sugar into the red palm oil mixed material, stir-frying for 2-3 minutes, and then sequentially adding thick broad-bean sauce, fermented soya beans, mushroom particles and chilli shreds, and stir-frying for 6-9 minutes; wherein, the addition amount of the pepper pieces is 1/4 of the total pepper pieces;
(4) Parching in two stages: cooling the red palm oil mixed material obtained in the step (3) to 105-115 ℃, adding the rest red palm oil into the red palm oil mixed material, after the red palm oil is melted, sequentially adding the rest red pepper pieces, dried pod pepper powder, compound spice powder, onion powder and spareribs powder, and stir-frying for 35-45 minutes;
(5) Three-stage low-temperature stewing and parching: cooling the red palm oil mixed material obtained in the step (3) to 80-90 ℃, adding a fresh and fragrant agent, edible salt, monosodium glutamate and chicken essence into the red palm oil mixed material, stirring and mixing uniformly, and stewing and frying for 7-10 minutes;
(6) And (3) cooling in a sectional manner: first stage cooling: naturally cooling the stir-fried hotpot condiment to 48-55 ℃, and pouring the hotpot condiment into a hotpot condiment mold; and (3) cooling in a second stage: putting the mold 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) cooling in a third section: setting the cooling temperature of the freezing chamber to be-15 to-13 ℃, cooling for 8-9 minutes, and then demoulding and packaging to obtain the finished product of the red palm oil hotpot condiment.
2. The red palm oil hotpot condiment as claimed in claim 1, wherein 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 chilli, 20 parts of green onion sections, 20.5 parts of ginger slices, 20.5 parts of garlic powder, 4 parts of rock sugar, 11 parts of fermented soya beans, 6 parts of mushroom particles, 17 parts of pricklyash peel powder, 15 parts of composite spice powder, 5 parts of onion powder, 5 parts of bone meal and 1 part of fresh flavoring agent.
3. The red palm oil hotpot condiment according to claim 1 or 2, wherein the flavoring agent is obtained by mixing I+G, pepper oil-like essence and chicken paste essence in a weight ratio of 1:2-3:2-3, adding fresh mushroom soup, stirring uniformly, concentrating, and extracting solid matters.
4. The red palm oil hotpot condiment according to claim 1, wherein the temperature of one stage of high-temperature frying in the step (3) is 175 ℃.
5. The red palm oil hotpot condiment according to claim 1, wherein the temperature of the two-stage medium-temperature frying in the step (4) is 110 ℃, and the frying is performed for 40 minutes.
6. The red palm oil hotpot condiment according to claim 1, wherein the temperature of the three-stage low-temperature braising in the step (5) is 85 ℃, and the braising is carried out for 8 minutes.
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| CN115590179A (en) * | 2022-10-28 | 2023-01-13 | 四川白家阿宽食品产业股份有限公司（Cn） | Fresh pepper sauce and preparation method thereof |
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