CN113317477A - Fermented hotpot condiment and preparation method thereof - Google Patents
Fermented hotpot condiment and preparation method thereof Download PDFInfo
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- CN113317477A CN113317477A CN202110657047.5A CN202110657047A CN113317477A CN 113317477 A CN113317477 A CN 113317477A CN 202110657047 A CN202110657047 A CN 202110657047A CN 113317477 A CN113317477 A CN 113317477A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a fermented hotpot condiment and a preparation method thereof. The preparation method comprises the following steps: (1) preparing spicy bean paste; (2) heating beef tallow to 120-130 ℃, adding ginger and onion, adding spicy broad bean paste, and frying; (3) adding pepper, frying to 110-115 ℃, adding purified water, continuously heating and frying to 125-130 ℃, then adding the paste mixture, and stirring for 1-2 min; (4) stewing for 12-15 h. The fermented hotpot condiment prepared by the invention has good fermentation characteristics, the capsochrome of the raw material, the aromatic substances in the spice and the like are fully exerted, and the amino acid, the peptide and other nutrient substances in the material are fully absorbed to exert the effect.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a fermented hotpot condiment and a preparation method thereof.
Background
Fermentation is a food processed and manufactured by people by utilizing beneficial microorganisms, and the fermented food has unique flavor. Fermented food has become an important branch in the food industry in a broad sense; all foods prepared by the action of microorganisms can be called fermented foods. The functional fermented food is produced with matter with certain physiological activity and prepared with high and new biological technology, including fermentation process and enzyme process. The fermented food can form specific nutritional factors due to the participation of microorganisms in the food processing process. But the fermented product uses single seasoning products such as pickles, soy sauce, table vinegar, fermented soya beans and the like, and the diversification and application and popularization of the hotpot seasoning are not carried out.
The hotpot condiment originates from Yu areas, is named as avenges in avenues, is mainly produced and processed on the basis of grease and agricultural and sideline products, and is changed into industrial production due to the change of consumption level and industrial cognition conditions in recent years; but the quality of keeping the flavor of the old chafing dish is changed; during the quantitative production, all the substances of the basic raw materials are exerted, and the fragrance is greatly lost; the oil color is turbid in the application process, so that the requirements of the hotpot condiment can not be met.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the fermented hotpot condiment and the preparation method thereof.
In order to achieve the purpose, the technical scheme adopted by the invention for solving the technical problems is as follows:
a fermented hotpot condiment comprises the following components in parts by weight:
80-100 parts of beef tallow, 10-20 parts of shortening, 5-10 parts of red pepper, 1-5 parts of ginger, 5-10 parts of onion, 0.5-5 parts of paste mixture, 0.5-5 parts of hotpot essential oil, 30-40 parts of spicy broad bean paste, 0.5-5 parts of rock candy and 0.5-5 parts of white spirit.
The preparation method of the fermented hotpot condiment comprises the following steps:
(1) steaming broad beans at 85-90 ℃ for 30-60 s, cooling to 38-40 ℃, adding wheat flour and strains, mixing uniformly, culturing at 38 +/-2 ℃ for 6 days, then placing in a constant-temperature culture pond at 36-38 ℃, adding salt and water, and culturing for 3-4 months;
the weight ratio of the broad beans to the wheat flour to the water is 4: 1-2: 6-9; the inoculation amount of the strain is 0.5-1.0 thousandth of the weight of the broad beans; the strain is yeast or rice koji;
(2) crushing and sieving fresh peppers, adding salt, pickling for 10-15 months at normal temperature, adding the product obtained in the step (1), dried peppers and water, and tedding for 6-12 months once a day in the morning and at night to prepare pepper sauce;
the amount of the fresh pepper accounts for 50-55% of the total weight of the mixture; the using amount of the product obtained in the step (1) is 15-20% of the total weight of the mixture; the salt dosage is 15-20% of the total weight of the mixture; the amount of the dried peppers is 5-10% of the total weight of the mixture;
(3) crushing dried chili into sections or blocks, adding the chili sauce prepared in the step (2), adding fermented soya beans, soy beans, salt and water, mixing and stirring for 10 days, adding spices, stirring for 5-20 days, and tedding every day to prepare the spicy broad bean sauce;
the using amount of the chilli sauce is 10-20% of the total weight of the mixture; the using amount of the fermented soya beans is 0.5-5% of the total weight of the mixture; the salt dosage is 5-10% of the total weight of the mixture; the using amount of the jellyfish and the bean curd is 0.5-5% of the total weight of the mixture; the consumption of the dried hot pepper and the spices is 50-70% of the total weight of the mixture;
(4) mixing butter and shortening, heating to 120-130 ℃, adding ginger and onion, frying to 110-115 ℃, adding spicy broad bean paste, continuously adding the spicy broad bean paste when frying to 103-105 ℃, adding the spicy broad bean paste again when frying to 100-103 ℃, frying materials and heating to 106-107 ℃;
(5) adding pepper into the product obtained in the step (4), frying to 110-115 ℃, adding purified water, continuously heating and frying to 125-130 ℃, then adding the paste mixture, and stirring for 1-2 min;
(6) stewing the product obtained in the step (5) for 12-15 h.
Further, the temperature of adding the spicy broad bean paste in the step (4) is respectively as follows: 112 ℃, 103 ℃ and 103 ℃.
Further, when the temperature in the step (5) is raised to 110 ℃, purified water is added; parching to 125 deg.C, and adding the paste mixture.
Further, the dosage ratio of the spicy broad bean paste added for three times in the step (4) is 0.5-1: 1-2: 0.5-2.
Further, the dosage ratio of the spicy broad bean paste added for three times in the step (4) is 0.5:1: 0.8.
Further, the method comprises the step (7), after stewing for 12-15 hours, carrying out centrifugal separation, and respectively collecting separated beef tallow and material residues to obtain a beef tallow bag; and (5) repeating the steps (1) to (6) to prepare the sauce bag matched with the beef tallow bag.
Further, the fresh pepper includes, but is not limited to, redbud, cayenne pepper, red dragon, etc.
Further, dried peppers include, but are not limited to, indian peppers, red peppers, new generation peppers, iron sheets, bell peppers, and the like.
The invention has the beneficial effects that:
1. the fermented hotpot condiment has good fermentation characteristics, the capsochrome of the raw material and the aromatic substances in the spice are fully exerted, and amino acid and peptide substances are fully exerted by neutralizing the materials in the production and blending processes. The old chafing dish has the flavor of red and bright oil, and the soup is not mixed after being boiled for 1 hour for a long time.
2. According to the invention, the spicy broad beans are prepared by the three-stage fermentation method, and the prepared spicy broad beans have better flavor and mouthfeel, so that the flavor and mouthfeel of the subsequent fermented hotpot condiment can be further improved, and the acceptability is wider and higher.
Detailed Description
The following description of the embodiments of the present invention is provided to facilitate the understanding of the present invention by those skilled in the art, but it should be understood that the present invention is not limited to the scope of the embodiments, and it will be apparent to those skilled in the art that various changes may be made without departing from the spirit and scope of the invention as defined and defined in the appended claims, and all matters produced by the invention using the inventive concept are protected.
Example 1
1. Raw material acceptance inspection
(1) Checking and accepting beef tallow: the beef tallow has the color and luster, and is milky white to light yellow when being solidified and glossy; when melted, it is yellowish, clear and transparent. Has the advantages of special cowy smell, pure taste, no peculiar smell, no visible impurities and black spots, and no sediment or other impurities when melted. Each batch of the arriving beef tallow should have a factory inspection report, otherwise, the beef tallow is rejected.
(2) And (4) checking and accepting soybean oil: clear, transparent, yellowish. No peculiar smell, no visible impurities and black spots. Every batch of the soybean oil which arrives at the factory should be provided with a factory inspection report, otherwise, the soybean oil is rejected.
(3) Soybean oil/tallow storage: and (3) directly storing the qualified soybean oil/beef tallow boxed or barreled product in a raw material warehouse if the soybean oil in bulk is stored in a crude oil storage tank. And maintain necessary safeguards such as identification, protection, monitoring, etc.
(4) Unpacking: the method is used for removing the package of the beef tallow and the soybean oil and maintaining necessary protection measures such as identification, protection, monitoring and the like.
(5) And (4) checking and accepting the packaging materials: the indexes such as sensory properties and the like are strictly accepted according to the acceptance standard of the packaging materials, and products with the sensory properties which do not meet the requirements are returned. And requesting a third party inspection report from the supplier every year, wherein the delivery inspection report is carried in each batch of the arrived goods, and otherwise, the delivery inspection report is rejected.
(6) Checking and accepting the spices: the spices should have the characteristics of the spices; the acceptance should strictly execute the raw material acceptance standard.
(7) And (4) checking and accepting the peppers: the sensory and physical and chemical indexes are required to meet the pepper section acceptance standard, and a third-party inspection report is required to be requested from a supplier every year. And the pepper is rejected without latest inspection reports and unqualified sensory indexes.
(8) Checking and accepting fresh vegetable and fruit materials: fresh vegetables and fruits are fresh, most of soil, old leaves, yellow leaves, root hairs, rot and the like are removed, the surfaces are clean, and the raw material acceptance standard is strictly executed in acceptance inspection;
(9) and (4) checking and accepting other auxiliary materials: the package is complete, the quality certificate is provided, and the raw material acceptance standard is strictly executed in acceptance.
(10) Checking and accepting auxiliary materials such as bean cotyledon and the like: the package is complete, the quality certificate is provided, and the raw material acceptance standard is strictly executed in acceptance.
Example 2
A fermented hotpot condiment comprises the following components in parts by weight: 80 parts of beef tallow, 20 parts of shortening, 10 parts of red pepper, 5 parts of ginger, 10 parts of onion, 5 parts of paste mixture, 5 parts of chafing dish essential oil, 40 parts of spicy broad bean paste, 5 parts of rock sugar and 5 parts of white spirit.
The paste mixture comprises ethyl maltol and chicken meat paste seasoning in a weight ratio of 1: 2.
A preparation method of a fermented hotpot condiment comprises the following steps:
(1) weighing 200kg of broad bean, 60kg of wheat flour and 25kg of salt, wherein the using amount of yeast is 0.5 thousandth of that of the broad bean, and 400kg of water;
the broad bean is placed in an environment with the temperature of 85-90 ℃ for cooking for 30-60 s, then is cooled for 5min, the temperature is reduced to 38-40 ℃, wheat flour and yeast are added, the broad bean is cultured in a yeast bed with the temperature of 38 +/-2 ℃ for 6 days, then is placed in a constant-temperature culture pond with the temperature of 36-38 ℃, and is cultured for 3-4 months by adding salt and water;
(2) crushing and sieving fresh peppers, wherein the mesh size of each sieve is 20mm, adding salt, placing the peppers in a cellar, pickling at normal temperature for 10-15 months, adding the product obtained in the step (1), dried peppers and water, and tedding for 6-12 months, wherein the pepper sauce is prepared once in the morning and at night each day;
the amount of the fresh pepper accounts for 50-55% of the total weight of the mixture; the using amount of the product obtained in the step (1) is 15-20% of the total weight of the mixture; the salt dosage is 15-20% of the total weight of the mixture; the amount of the dried peppers is 5-10% of the total weight of the mixture;
(3) crushing dried chili into sections or blocks, adding the chili sauce prepared in the step (2), adding fermented soya beans, soy beans, salt and water, mixing and stirring for 10 days, adding spices, stirring for 5-20 days, and tedding every day to prepare the spicy broad bean sauce;
the using amount of the chilli sauce is 10-20% of the total weight of the mixture; the using amount of the fermented soya beans is 0.5-5% of the total weight of the mixture; the salt dosage is 5-10% of the total weight of the mixture; the using amount of the jellyfish and the bean curd is 0.5-5% of the total weight of the mixture; the consumption of the dried hot pepper and the spices is 50-70% of the total weight of the mixture;
(4) frying: mixing butter and shortening oil according to the requirements of a frying process, raising the temperature of the oil to a specified temperature of 120-130 ℃, sequentially feeding materials, adding rock sugar, ginger and onion, frying to 112 ℃, adding fermented spicy broad bean paste, adding the spicy broad bean paste for three times (the spicy broad bean paste is added for the first time when the ginger and the onion are fried to 112 ℃, the spicy broad bean paste is added for the second time when the ginger and the onion are fried to 103 ℃, the spicy broad bean paste is added for the third time when the ginger and the onion are fried to 103 ℃), the pepper is added when the temperature of the materials is raised to 106-107 ℃, 15 jin of purified water is added when the materials are fried to 110 ℃, the materials are turned off when the materials are fried to 125 ℃, the paste mixture and white spirit are added, stirred for 1-2 minutes and then taken out for stewing, and the frying time of the whole pot is not less than 90 minutes. The stir-frying process is kept with medium fire, necessary protective measures are kept, and changes of color, smell and taste of the materials are monitored.
(5) Oil stewing tank: the fried oil is braised in a heat-preservation stewing pot (stewing for 12 hours).
(6) And (4) centrifugal separation, namely pumping the braised beef oil into a centrifugal separator for oil residue separation while the braised beef oil is hot. And the separated oil enters a packaging temporary storage tank for standby. The material slag is sold as waste material. Clean oil does not require centrifugation temperature.
(7) And (5) repeating the steps (1) to (5) to prepare the sauce.
(8) Metering and filling: filling while hot (the packaging temperature of the sauce is not lower than 80 ℃, the packaging is finished within 2 hours, the packaging temperature of the beef tallow bottom material is not lower than 70 ℃), and adjusting the metering according to the requirements of the packaging specification in the filling process. The product is weighed once every 10 bags to prevent weight deviation, and product metering is performed according to the metering standard range.
(9) And printing a production date during sealing, and performing first package inspection on the date and the sealing degree of the seal, wherein mass production can be performed after the date and the sealing degree are qualified. Seal is required to be tight, smooth, beautiful and leak-free'
(10) And (3) cooling: and (5) labeling the packaged product, placing the product flatly, and entering a cooling tunnel. The beef tallow hot pot seasoning needs to be frozen and molded.
(11) Boxing: the frozen and formed product is checked to see whether the bag opening is neat and clean and whether the date is clear, accurate and complete. After the inspection is correct, the packaging box is orderly filled with the beverage, the quantity is accurate, and no multi-filling and neglected filling phenomena occur. When the box is packed, the side of the label is uniformly upward, and the packing box corresponds to the product identification and the qualification certificate. And the stacking is neat and is ready for warehousing.
(12) And (6) inspection and warehousing: the product inspection is carried out by sampling and inspecting strictly according to the product inspection standard. And opening a warehousing bill for the qualified products after inspection, and warehousing the products normally. The product during storage should be kept off the ground away from the wall, taking care of hygiene protection.
(13) Warehousing: the goods are stored in a finished product storehouse, and the goods are separated from a wall, are sanitary, protected from insect and mouse damage and are marked in the process.
Example 3
A fermented hotpot condiment comprises the following components in parts by weight: 100 parts of beef tallow, 20 parts of shortening, 5 parts of red pepper, 1 part of ginger, 5 parts of onion, 0.5 part of paste mixture, 0.5 part of chafing dish essential oil, 30 parts of spicy broad bean paste, 0.5 part of rock sugar and 0.5 part of white spirit.
The paste mixture comprises ethyl maltol and chicken-flavored paste seasoning in a weight ratio of 1: 0.5.
A preparation method of a fermented hotpot condiment comprises the following steps:
(1) weighing 400kg of broad bean, 120kg of wheat flour and 50kg of salt, wherein the using amount of yeast is 0.5 thousandth of that of the broad bean, and 800kg of water;
the broad bean is placed in an environment with the temperature of 85-90 ℃ for cooking for 30-60 s, then is cooled for 5min, the temperature is reduced to 38-40 ℃, wheat flour and yeast are added, the broad bean is cultured in a yeast bed with the temperature of 38 +/-2 ℃ for 6 days, then is placed in a constant-temperature culture pond with the temperature of 36-38 ℃, and is cultured for 3-4 months by adding salt and water;
(2) crushing and sieving fresh peppers, wherein the mesh size of each sieve is 20mm, adding salt, placing the peppers in a cellar, pickling at normal temperature for 10-15 months, adding the product obtained in the step (1), dried peppers and water, and tedding for 6-12 months, wherein the pepper sauce is prepared once in the morning and at night each day;
the amount of the fresh pepper accounts for 50-55% of the total weight of the mixture; the using amount of the product obtained in the step (1) is 15-20% of the total weight of the mixture; the salt dosage is 15-20% of the total weight of the mixture; the amount of the dried peppers is 5-10% of the total weight of the mixture;
(3) crushing dried chili into sections or blocks, adding the chili sauce prepared in the step (2), adding fermented soya beans, soy beans, salt and water, mixing and stirring for 10 days, adding spices, stirring for 5-20 days, and tedding every day to prepare the spicy broad bean sauce;
the using amount of the chilli sauce is 10-20% of the total weight of the mixture; the using amount of the fermented soya beans is 0.5-5% of the total weight of the mixture; the salt dosage is 5-10% of the total weight of the mixture; the using amount of the jellyfish and the bean curd is 0.5-5% of the total weight of the mixture; the consumption of the dried hot pepper and the spices is 50-70% of the total weight of the mixture;
(4) frying: mixing butter and shortening oil according to the requirements of a frying process, raising the temperature of the oil to a specified temperature of 120-130 ℃, sequentially feeding materials, adding rock sugar, ginger and onion, frying to 112 ℃, adding fermented spicy broad bean paste, adding the spicy broad bean paste for three times (the spicy broad bean paste is added for the first time when the ginger and the onion are fried to 112 ℃, the spicy broad bean paste is added for the second time when the ginger and the onion are fried to 103 ℃, the spicy broad bean paste is added for the third time when the ginger and the onion are fried to 103 ℃), the pepper is added when the temperature of the materials is raised to 106-107 ℃, 15 jin of purified water is added when the materials are fried to 110 ℃, the materials are turned off when the materials are fried to 125 ℃, the paste mixture and white spirit are added, stirred for 1-2 minutes and then taken out for stewing, and the frying time of the whole pot is not less than 90 minutes. The stir-frying process is kept with medium fire, necessary protective measures are kept, and changes of color, smell and taste of the materials are monitored.
(5) Oil stewing tank: the fried oil is braised in a heat-preservation stewing pot (stewing for 12 hours).
(6) And (4) centrifugal separation, namely pumping the braised beef oil into a centrifugal separator for oil residue separation while the braised beef oil is hot. And the separated oil enters a packaging temporary storage tank for standby. The material slag is sold as waste material. Clean oil does not require centrifugation temperature.
(7) And (5) repeating the steps (1) to (5) to prepare the sauce.
(8) Metering and filling: filling while hot (the packaging temperature of the sauce is not lower than 80 ℃, the packaging is finished within 2 hours, the packaging temperature of the beef tallow bottom material is not lower than 70 ℃), and adjusting the metering according to the requirements of the packaging specification in the filling process. The product is weighed once every 10 bags to prevent weight deviation, and product metering is performed according to the metering standard range.
(9) And printing a production date during sealing, and performing first package inspection on the date and the sealing degree of the seal, wherein mass production can be performed after the date and the sealing degree are qualified. Seal is required to be tight, smooth, beautiful and leak-free'
(10) And (3) cooling: and (5) labeling the packaged product, placing the product flatly, and entering a cooling tunnel. The beef tallow hot pot seasoning needs to be frozen and molded.
(11) Boxing: the frozen and formed product is checked to see whether the bag opening is neat and clean and whether the date is clear, accurate and complete. After the inspection is correct, the packaging box is orderly filled with the beverage, the quantity is accurate, and no multi-filling and neglected filling phenomena occur. When the box is packed, the side of the label is uniformly upward, and the packing box corresponds to the product identification and the qualification certificate. And the stacking is neat and is ready for warehousing.
(12) And (6) inspection and warehousing: the product inspection is carried out by sampling and inspecting strictly according to the product inspection standard. And opening a warehousing bill for the qualified products after inspection, and warehousing the products normally. The product during storage should be kept off the ground away from the wall, taking care of hygiene protection.
(13) Warehousing: the goods are stored in a finished product storehouse, and the goods are separated from a wall, are sanitary, protected from insect and mouse damage and are marked in the process.
Example 4
A fermented hotpot condiment comprises the following components in parts by weight: 90 parts of beef tallow, 15 parts of shortening, 6 parts of red pepper, 2 parts of ginger, 5 parts of onion, 2 parts of paste mixture, 1 part of chafing dish essential oil, 30 parts of spicy broad bean paste, 2 parts of rock sugar and 3 parts of white spirit.
The paste mixture comprises ethyl maltol and chicken meat paste seasoning in a weight ratio of 2: 0.5.
A preparation method of a fermented hotpot condiment comprises the following steps:
(1) weighing 300kg of broad bean, 90kg of wheat flour and 37.5kg of salt, wherein the using amount of yeast is 0.5 thousandth of that of the broad bean, and 600kg of water;
the broad bean is placed in an environment with the temperature of 85-90 ℃ for cooking for 30-60 s, then is cooled for 5min, the temperature is reduced to 38-40 ℃, wheat flour and yeast are added, the broad bean is cultured in a yeast bed with the temperature of 38 +/-2 ℃ for 6 days, then is placed in a constant-temperature culture pond with the temperature of 36-38 ℃, and is cultured for 3-4 months by adding salt and water;
(2) crushing and sieving fresh peppers, wherein the mesh size of each sieve is 20mm, adding salt, placing the peppers in a cellar, pickling at normal temperature for 10-15 months, adding the product obtained in the step (1), dried peppers and water, and tedding for 6-12 months, wherein the pepper sauce is prepared once in the morning and at night each day;
the amount of the fresh pepper accounts for 50-55% of the total weight of the mixture; the using amount of the product obtained in the step (1) is 15-20% of the total weight of the mixture; the salt dosage is 15-20% of the total weight of the mixture; the amount of the dried peppers is 5-10% of the total weight of the mixture;
(3) crushing dried chili into sections or blocks, adding the chili sauce prepared in the step (2), adding fermented soya beans, soy beans, salt and water, mixing and stirring for 10 days, adding spices, stirring for 5-20 days, and tedding every day to prepare the spicy broad bean sauce;
the using amount of the chilli sauce is 10-20% of the total weight of the mixture; the using amount of the fermented soya beans is 0.5-5% of the total weight of the mixture; the salt dosage is 5-10% of the total weight of the mixture; the using amount of the jellyfish and the bean curd is 0.5-5% of the total weight of the mixture; the consumption of the dried hot pepper and the spices is 50-70% of the total weight of the mixture;
(4) frying: mixing butter and shortening oil according to the requirements of a frying process, raising the temperature of the oil to a specified temperature of 120-130 ℃, sequentially feeding materials, adding rock sugar, ginger and onion, frying to 112 ℃, adding fermented spicy broad bean paste, adding the spicy broad bean paste for three times (the spicy broad bean paste is added for the first time when the ginger and the onion are fried to 112 ℃, the spicy broad bean paste is added for the second time when the ginger and the onion are fried to 103 ℃, the spicy broad bean paste is added for the third time when the ginger and the onion are fried to 103 ℃), the pepper is added when the temperature of the materials is raised to 106-107 ℃, 15 jin of purified water is added when the materials are fried to 110 ℃, the materials are turned off when the materials are fried to 125 ℃, the paste mixture and white spirit are added, stirred for 1-2 minutes and then taken out for stewing, and the frying time of the whole pot is not less than 90 minutes. The stir-frying process is kept with medium fire, necessary protective measures are kept, and changes of color, smell and taste of the materials are monitored.
(5) Oil stewing tank: the fried oil is braised in a heat-preservation stewing pot (stewing for 12 hours).
(6) And (4) centrifugal separation, namely pumping the braised beef oil into a centrifugal separator for oil residue separation while the braised beef oil is hot. And the separated oil enters a packaging temporary storage tank for standby. The material slag is sold as waste material. Clean oil does not require centrifugation temperature.
(7) And (5) repeating the steps (1) to (5) to prepare the sauce.
(8) Metering and filling: filling while hot (the packaging temperature of the sauce is not lower than 80 ℃, the packaging is finished within 2 hours, the packaging temperature of the beef tallow bottom material is not lower than 70 ℃), and adjusting the metering according to the requirements of the packaging specification in the filling process. The product is weighed once every 10 bags to prevent weight deviation, and product metering is performed according to the metering standard range.
(9) And printing a production date during sealing, and performing first package inspection on the date and the sealing degree of the seal, wherein mass production can be performed after the date and the sealing degree are qualified. Seal is required to be tight, smooth, beautiful and leak-free'
(10) And (3) cooling: and (5) labeling the packaged product, placing the product flatly, and entering a cooling tunnel. The beef tallow hot pot seasoning needs to be frozen and molded.
(11) Boxing: the frozen and formed product is checked to see whether the bag opening is neat and clean and whether the date is clear, accurate and complete. After the inspection is correct, the packaging box is orderly filled with the beverage, the quantity is accurate, and no multi-filling and neglected filling phenomena occur. When the box is packed, the side of the label is uniformly upward, and the packing box corresponds to the product identification and the qualification certificate. And the stacking is neat and is ready for warehousing.
(12) And (6) inspection and warehousing: the product inspection is carried out by sampling and inspecting strictly according to the product inspection standard. And opening a warehousing bill for the qualified products after inspection, and warehousing the products normally. The product during storage should be kept off the ground away from the wall, taking care of hygiene protection.
(13) Warehousing: the goods are stored in a finished product storehouse, and the goods are separated from a wall, are sanitary, protected from insect and mouse damage and are marked in the process.
Example 5
100 persons were randomly investigated in 4 cities of west ampere, Chongqing, Jinan and Chengdu, respectively, and the fermented hotpot seasoning prepared in example 2 was scored for flavor, tingling, peppery, umami and mouthfeel, and its evaluation criteria were:
very much like 5 points; the preference is 4 points; generally 3 minutes; dislike for 2 points; 1 point is very undesirable.
The statistical result shows that 95% of people like or very like the fragrance of the fermented hotpot condiment prepared by the invention; 78% of people like or very like the numb taste of the fermented hot pot seasoning; 85% of people like or very like the spicy taste of the fermented hot pot base material; 90% of people like or very like the delicate flavor of the fermented hot pot seasoning; 94% of people like or very like the taste of the fermented hot pot base material.
Claims (9)
1. The fermented hotpot condiment is characterized by comprising the following components in parts by weight:
80-100 parts of beef tallow, 10-20 parts of shortening, 5-10 parts of red pepper, 1-5 parts of ginger, 5-10 parts of onion, 0.5-5 parts of paste mixture, 0.5-5 parts of hotpot essential oil, 30-40 parts of spicy broad bean paste, 0.5-5 parts of rock candy and 0.5-5 parts of white spirit.
2. The fermented hotpot condiment according to claim 1, wherein the paste mixture comprises ethyl maltol and chicken paste seasoning in a weight ratio of 1-2: 0.5-2.
3. The method for preparing a fermentable hotpot seasoning according to claim 1 or 2, comprising the steps of:
(1) steaming broad beans at 85-90 ℃ for 30-60 s, cooling to 38-40 ℃, adding wheat flour and strains, mixing uniformly, culturing at 38 +/-2 ℃ for 6 days, then placing in a constant-temperature culture pond at 36-38 ℃, adding salt and water, and culturing for 3-4 months;
the weight ratio of the broad beans to the wheat flour to the water is 4: 1-2: 6-9; the inoculation amount of the strain is 0.5-1.0 thousandth of the weight of the broad beans;
(2) crushing and sieving fresh peppers, adding salt, pickling for 10-15 months at normal temperature, adding the product obtained in the step (1), dried peppers and water, and tedding for 6-12 months once a day in the morning and at night to prepare pepper sauce;
the amount of the fresh peppers is 50-55% of the total weight of the mixture; the using amount of the product obtained in the step (1) is 15-20% of the total weight of the mixture; the salt dosage is 15-20% of the total weight of the mixture; the amount of the dried peppers is 5-10% of the total weight of the mixture;
(3) crushing dried chili into sections or blocks, adding the chili sauce prepared in the step (2), adding fermented soya beans, soy beans, salt and water, mixing and stirring for 10 days, adding spices, stirring for 5-20 days, and tedding every day to prepare the spicy broad bean sauce;
the using amount of the chili sauce is 10-20% of the total weight of the mixture; the using amount of the fermented soya beans is 0.5-5% of the total weight of the mixture; the salt dosage is 5-10% of the total weight of the mixture; the using amount of the jellyfish and the bean curd is 0.5-5% of the total weight of the mixture; the consumption of the dried hot pepper and the spices is 50-70% of the total weight of the mixture;
(4) mixing butter and shortening, heating to 120-130 ℃, adding ginger and onion, frying to 110-115 ℃, adding spicy broad bean paste, continuously adding the spicy broad bean paste when frying to 103-105 ℃, adding the spicy broad bean paste again when frying to 100-103 ℃, frying materials and heating to 106-107 ℃;
(5) adding pepper into the product obtained in the step (4), frying to 110-115 ℃, adding purified water, continuously heating and frying to 125-130 ℃, then adding the paste mixture, and stirring for 1-2 min;
(6) stewing the product obtained in the step (5) for 12-15 h.
4. The preparation method according to claim 3, wherein the temperature of adding the spicy soybean paste in the step (6) is respectively: 112 ℃, 103 ℃ and 103 ℃.
5. The method of claim 3, wherein the spices include at least one of anise, cinnamon, tsaoko, bay leaves, and fennel.
6. The preparation method according to claim 3, wherein purified water is added when the temperature in the step (5) is raised to 110 ℃; parching to 125 deg.C, and adding the paste mixture.
7. The preparation method according to claim 3, further comprising the step (7), wherein after the stewing is carried out for 12-15 hours, centrifugal separation is carried out, and the separated beef tallow and the material residues are respectively collected to obtain a beef tallow bag; and (5) repeating the steps (1) to (6) to prepare the sauce bag matched with the beef tallow bag.
8. The method of claim 3, wherein the fresh pepper comprises at least one of two chaste tree twigs, cayenne pepper, and red dragon.
9. The method of claim 3, wherein the dried peppers include at least one of indian peppers, red peppers, new generation peppers, tinplate peppers, and sky-yin peppers.
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| CN107223873A (en) * | 2017-07-05 | 2017-10-03 | 宁夏红川农业科技有限公司 | A kind of preparation method of thick broad-bean sauce |
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