CN113367305A - Hotpot condiment, preparation method thereof and food ingredient - Google Patents
Hotpot condiment, preparation method thereof and food ingredient Download PDFInfo
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- CN113367305A CN113367305A CN202010155350.0A CN202010155350A CN113367305A CN 113367305 A CN113367305 A CN 113367305A CN 202010155350 A CN202010155350 A CN 202010155350A CN 113367305 A CN113367305 A CN 113367305A
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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
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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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
- A23L27/40—Table salts; Dietetic salt substitutes
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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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
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Abstract
The invention relates to the field of food, and particularly discloses a hotpot condiment, a preparation method thereof and a food ingredient, wherein the hotpot condiment comprises the following raw materials: fish oil, bean sauce, glutinous rice cake chili, onion, green Chinese onion, spice, tsaoko amomum fruit, orange peel, pickles, pepper, ginger, garlic, edible salt, chicken essence, monosodium glutamate, yeast extract, fermented glutinous rice and white spirit. The hotpot condiment provided by the embodiment of the invention can effectively remove the fishy smell of the fish oil by frying the green Chinese onions, the tsaoko cardamoms and the orange peels and adding the special flavor of the pickles, and has the advantages of healthy nutrition, mellow taste, convenience in storage, convenience in eating and long-term preservation of the nutritional ingredients. The preparation method is simple, the hotpot condiment prepared by frying and die forming is free of fishy smell, green, healthy, mellow in taste, unique in flavor, rich in nutrition and convenient to transport and store, and the problem that the taste and the mouthfeel of the conventional hotpot condiment product cannot be kept while healthy nutrition is guaranteed is solved.
Description
Technical Field
The invention relates to the field of food, in particular to a hotpot condiment, a preparation method thereof and a food ingredient.
Background
Along with the continuous improvement of living standard of people, the demand of people for food is increased. The chafing dish is a common food, is deeply popular with the masses due to the characteristics of convenient eating, rich nutrition and the like, and is a party food frequently selected by parties. Generally, when the hotpot is made, the hotpot condiment is added with water and boiled, and then the food materials are added for eating, so that the hotpot condiment is very convenient and quick.
In the current market, the hotpot condiment is generally divided into beef tallow hotpot condiment and clear oil hotpot condiment according to different oil sources. The beef tallow hotpot condiment is rich in oil flavor and lasting in fragrance, but is high in fat content, greasy and bad for human health, and has the problem that the oil is not green and healthy enough; the clear oil hotpot condiment is healthy in oil, but has the problems of thin mouthfeel and poor soup color. Therefore, most of the existing hot pot seasoning products are beef tallow hot pot seasoning, and the problems that the taste and the mouthfeel can not be maintained while the healthy nutrition is ensured exist.
Disclosure of Invention
The embodiment of the invention aims to provide a hotpot condiment to solve the problem that the conventional hotpot condiment product provided in the background art cannot ensure healthy nutrition and keep the taste and flavor and mouthfeel.
In order to achieve the above purpose, the embodiments of the present invention provide the following technical solutions:
a hotpot condiment comprises the following raw materials in parts by weight: 40-80 parts of fish oil, 5-20 parts of bean paste, 2-10 parts of glutinous rice cake chili, 4-6 parts of onion, 4-6 parts of green Chinese onion, 1.9-7.5 parts of spice, 0.5-2 parts of tsaoko amomum fruit, 0.5-2 parts of orange peel, 2-5 parts of sauce pickled vegetable, 1-5 parts of pepper, 1-5 parts of ginger, 1-5 parts of garlic, 1-5 parts of edible salt, 1-5 parts of chicken essence, 1-5 parts of monosodium glutamate, 0.5-2 parts of yeast extract, 0.5-2 parts of fermented glutinous rice and 0.5-2 parts of white spirit.
As a further scheme of the invention: the spice is spicy spice, and mainly refers to dried powder or essential oil of aromatic plants used in food flavoring; specifically, the preparation method of the spice comprises the following steps: 0.5-2 parts of pepper, 0.5-2 parts of round cardamom, 0.2-1 part of star anise, 0.5-2 parts of fennel and 0.2-0.5 part of cassia bark are respectively weighed according to the parts by weight and are jointly crushed into powder to obtain the spice. Of course, the essential oil product may also be prepared by weighing the above-mentioned proportions and adding them, and the choice is specifically made according to the requirement, which is not limited herein.
The fish oil, the bean paste, the glutinous rice cake chili, the onion, the green Chinese onion, the pepper, the round cardamom, the star anise, the fennel, the cinnamon, the tsaoko amomum fruit, the orange peel, the pickled vegetables, the pepper, the ginger, the garlic, the edible salt, the chicken essence, the monosodium glutamate, the yeast extract, the fermented glutinous rice, the white spirit and the like are all the existing seasoning products or food materials in the market. For example, the bean is also called bean paste, and the chilli sauce seasoning is prepared by fermenting red pepper, broad beans, edible salt, flour and the like serving as raw materials. The chicken essence is prepared by adding chemical seasonings on the basis of monosodium glutamate, contains sodium glutamate and various amino acids, and is a home seasoning capable of providing certain nutrition. The yeast extract is a product obtained by taking food yeast as a main raw material and carrying out enzymolysis and autolysis (separation and extraction can be carried out) under the combined action of enzyme of the yeast or additional food-grade enzyme.
As a still further scheme of the invention: the white spirit has compound fragrance with esters as main body, uses yeasts and yeast as saccharification leaven, and is brewed by using starchiness (saccharine) raw materials through steaming, saccharifying, fermenting, distilling, ageing and blending. Wherein the Chinese liquor is selected from Maotai-flavor type, fen-flavor type, Luzhou-flavor type, Laobai-flavor type, rice-flavor type, Feng-flavor type, Fangyi type, or other types of flavor.
Preferably, the white spirit is strong-flavor white spirit or fen-flavor white spirit.
The strong aromatic white spirit is prepared by taking cereal grains as raw materials and adopting strong aromatic Daqu as a saccharification leavening agent through mud pit solid state fermentation, solid state distillation, aging and blending, and can be, for example, the existing products such as Luzhou special liquor, wuliangye, Jiannanchun, Quanxing Daqu, Tuo brand Daqu liquor, Yanghe, Shuanggou, Gujing, Song river grain liquor, century Anhui liquor and the like. The fen-flavor liquor is also called fen-flavor liquor, is represented by Shanxi Fenjiu, Henan Baofeng liquor, Henan Longxing liquor, Xiamen Kaoliang liquor, Tianchangdi liquor and the like, and belongs to Daqu liquor.
As a still further scheme of the invention: the onion, the green Chinese onion, the pepper, the ginger, the garlic and the pickled vegetables are required to be subjected to raw material pretreatment before use, and specifically, the raw material pretreatment comprises the following steps: slicing Bulbus Allii Cepae, cutting herba Alii Fistulosi into segments, pulverizing fructus Zanthoxyli into powder, cutting rhizoma Zingiberis recens and Bulbus Allii into pieces, and cutting pickles into pieces.
As a still further scheme of the invention: the hotpot condiment is different from the conventional hotpot condiment in that grease such as beef tallow, rapeseed oil and soybean oil is used, and fish oil is selected as a grease raw material.
Another object of the embodiments of the present invention is to provide a method for preparing a hotpot condiment, which comprises the following steps:
1) preparing materials: respectively weighing fish oil, bean sauce, glutinous rice cake chili, spices, pepper, pickles, onion, ginger, garlic, green Chinese onion, tsaoko amomum fruit, orange peel, edible salt, monosodium glutamate, chicken essence, yeast extract, fermented glutinous rice and white spirit according to a proportion for later use;
2) frying: weighing the fish oil prepared in the step 1) according to a proportion, heating with big fire (fully opening an air inlet valve) until the oil temperature on the surface of the fish oil reaches 139-;
3) oil material separation: separating the stir-fried materials according to a certain oil material proportion (the weight ratio of the liquid materials to the solid materials is 1:1-2 generally, and the difference exists according to different ingredients), then injecting the materials into a mold together according to the proportion, and freezing and molding to obtain the hotpot condiment.
As a still further scheme of the invention: the preparation method of the hotpot condiment further comprises the step of adding the onion, the green Chinese onion, the tsaoko amomum fruit and the orange peel which are prepared in the step 1) into the hotpot condiment, frying and then fishing out the onion, the green Chinese onion, the tsaoko amomum fruit and the orange peel.
As a still further scheme of the invention: the preparation method of the hotpot condiment further comprises the step of adding a proper amount of white sugar before turning off the fire.
As a still further scheme of the invention: the preparation method of the hotpot condiment further comprises the steps of standing for layering and placing the bullet peppers (also called pod peppers) on the surface of the oil layer before freezing and forming.
As a still further scheme of the invention: the specific dosage of the bullet pepper is selected according to the requirement, and is not limited herein, and of course, the bullet pepper may be added separately when the hotpot condiment is used.
As a still further scheme of the invention: the preparation method of the hotpot condiment further comprises the step of demoulding and packaging after freezing and forming.
As a still further scheme of the invention: and the demoulding and packaging step is to carry out manual demoulding on the frozen and molded material to ensure the integrity of the material, package the demoulded hotpot condiment into a product, inspect the product according to the relevant standards of the existing hotpot condiment, and transact and store the product after the product is qualified.
As a still further scheme of the invention: in the preparation method of the hotpot condiment, the freezing and molding are carried out on a freezing conveyor belt after being injected into a mold, and then the hotpot condiment enters a freezing chamber for freezing, wherein the freezing temperature is below 5 ℃ below zero.
As a still further scheme of the invention: the preparation method of the hotpot condiment comprises the following steps:
1) preparing materials: respectively weighing fish oil, bean sauce, glutinous rice cake chili, spices, pepper, pickles, onion, green Chinese onion, tsaoko amomum fruit, orange peel, edible salt, monosodium glutamate, chicken essence, yeast extract, fermented glutinous rice and white spirit according to a proportion for later use;
2) frying: weighing the fish oil prepared in the step 1) according to a proportion, heating with big fire (fully opening an air inlet valve) until the oil temperature on the surface of the fish oil reaches 139-; after the big fire is adjusted to the small fire (the air inlet valve is opened 1/2), adding the bean cotyledon, continuously frying for 3-5 minutes, observing whether the pot bottom is burnt, and frying until the bean cotyledon is loose; then, adjusting the small fire to the big fire, adding the glutinous rice cake chili into the pot, keeping the pot boiling, continuously frying for 10-20 minutes, adjusting the big fire to the small fire, adding the spices and the pepper, continuously frying for 10-15 minutes, turning off the fire, adding the chicken essence, the edible salt, 0-50g of white sugar, the yeast extract, the monosodium glutamate, the white spirit and the fermented glutinous rice, and stirring for 10-15 minutes to obtain a fried material;
3) oil material separation: and transferring the fried materials to a temporary storage tank, setting the proportion of oil materials to be separated (the weight ratio of the liquid materials to the solid materials is 1:1-2, and the weight ratio is different according to different ingredients), then proportionally injecting the materials into a mold together, and freezing and molding to obtain the hotpot condiment.
As a still further scheme of the invention: the preparation method of the hotpot condiment further comprises the step of storing the hotpot condiment.
As a still further scheme of the invention: the preservation can be preservation (standby) in a clean environment and refrigeration (at 4-6 ℃).
The embodiment of the invention also aims to provide the hotpot condiment prepared by the preparation method of the hotpot condiment.
As a still further scheme of the invention: when the hotpot condiment is used for preparing a hotpot, the hotpot condiment can be added into water to be boiled, and then food materials are added; the water may be selected from tap water, groundwater, purified water, mineral water, distilled water, deionized water, soft water, etc., and is not limited thereto and may be selected as needed.
Another object of an embodiment of the present invention is to provide a food ingredient, which partially or completely contains the above hotpot condiment.
As a still further scheme of the invention: when the food ingredients are stored, the food ingredients can be stored in a clean environment for refrigeration (at 4-6 ℃) or stored at normal temperature after aseptic packaging.
Compared with the prior art, the invention has the beneficial effects that:
the hotpot condiment provided by the invention comprises fish oil, bean paste, glutinous rice cake chili, onion, green Chinese onion, spice, tsaoko amomum fruit, orange peel, sauce pickled vegetable, pepper, ginger, garlic, edible salt, chicken essence, monosodium glutamate, yeast extract, fermented glutinous rice, white spirit and other raw materials, the fishy smell of the fish oil can be effectively removed by frying the green Chinese onion, the tsaoko amomum fruit and the orange peel and adding the special flavor of the sauce pickled vegetable, and the hotpot condiment has the advantages of health nutrition, mellow taste, convenience in storage and eating, and capability of preserving the nutritional ingredients for a long time. The preparation method of the hotpot condiment is simple, the frying process is unique, the hotpot condiment is convenient to transport and store through die forming, the prepared hotpot condiment is free of fishy smell, green and healthy, mellow in taste, unique in flavor, rich in nutrition and easy to popularize, and the problem that the taste and the mouthfeel of the existing hotpot condiment cannot be maintained while healthy nutrition is guaranteed is solved.
Detailed Description
The present invention will be described in further detail with reference to specific examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that variations and modifications can be made by persons skilled in the art without departing from the spirit of the invention. All falling within the scope of the present invention.
Example 1
A chafing dish bottom material is prepared from fish oil, bean paste, glutinous rice cake pepper, onion, green Chinese onion, pepper, round cardamom, star anise, fennel, cassia bark, tsaoko amomum fruit, orange peel, pickles, Chinese prickly ash, ginger, garlic, edible salt, chicken essence, monosodium glutamate, yeast extract, fermented glutinous rice, white spirit, etc. The hotpot condiment specifically comprises the following raw materials: 40 kg of fish oil, 5 kg of bean paste, 2 kg of glutinous rice cake chili, 4 kg of onion, 4 kg of green Chinese onion, 0.5 kg of pepper, 0.5 kg of round cardamom, 0.2 kg of star anise, 0.5 kg of fennel, 0.2 kg of cassia bark, 0.5 kg of tsaoko amomum fruit, 0.5 kg of orange peel, 2 kg of pickles, 1 kg of pepper, 1 kg of ginger, 1 kg of garlic, 1 kg of edible salt, 1 kg of chicken essence, 1 kg of monosodium glutamate, 0.5 kg of yeast extract, 0.5 kg of fermented glutinous rice and 0.5 kg of white spirit.
In this embodiment, the specific preparation method of the hotpot condiment is as follows:
1) pretreatment of raw materials: weighing pepper, round cardamom, star anise, common fennel and cassia bark according to a proportion, sending the pepper, round cardamom, star anise, common fennel and cassia bark to a spice smashing workshop for smashing and processing into spices, slicing onion, cutting green Chinese onion into sections, smashing pepper into powder, chopping ginger and garlic into granules, and chopping pickled vegetables into granules for later use;
2) preparing materials: respectively weighing fish oil, bean cotyledon, glutinous rice cake chili, fructus Tsaoko, pericarpium Citri Tangerinae, edible salt, monosodium glutamate, chicken essence, yeast extract, fermented glutinous rice, Chinese liquor, the above spicery, fructus Zanthoxyli, pickles, Bulbus Allii Cepae, herba Alii Fistulosi, rhizoma Zingiberis recens, and Bulbus Allii according to a certain proportion, and mixing;
3) frying: igniting a frying pan, putting fish oil for refining, specifically heating with big fire for 30-40 minutes until the oil temperature on the surface of the fish oil reaches 140 ℃, adding onions, green Chinese onions, tsaoko amomum fruits and orange peels, frying, slightly blackening the surface, and taking out; slowly adding ginger, garlic and pickled vegetables, frying for 2-3 minutes, and observing retraction of ginger, garlic and water caltrops by naked eyes during frying; after the big fire is adjusted to the small fire, adding the bean cotyledon, continuously frying for 3-5 minutes, observing whether the pot bottom is burnt, and frying until the bean cotyledon is loose; adjusting the small fire to the big fire, adding the glutinous rice cake chili into the frying pan, keeping the boiling in the pan, continuously frying for 10-20 minutes until the chili is slightly rolled, discolored and reduced, and the oil color is red and bright and is not turbid; adjusting the temperature to be low temperature, adding spices and pepper, continuously frying for 10-15 minutes until the temperature reaches 100-; turning off the fire, adding chicken essence, edible salt, white sugar (generally 0-100 g), yeast extract, monosodium glutamate, Chinese liquor and fermented glutinous rice, stirring for 10-15 min, stopping the machine to obtain fried material;
4) oil material separation: starting vacuum blanking, transferring the fried material to a temporary storage tank, and setting the weight of fish oil to be separated for oil separation to obtain a semi-finished product;
5) entering a mold: injecting the semi-finished product into a mould according to the requirements of net content and oil ratio, and meanwhile, placing the bullet chili on the oil surface;
6) freezing and forming: placing the semi-finished product in the mold on a freezing conveyor belt, and entering a freezing chamber for freezing;
7) packaging: and (3) manually demoulding the finished product after freezing and forming to ensure the integrity, packaging the product after demoulding, inspecting the product according to related standards, and handling and warehousing the product after the product is qualified to obtain the hotpot condiment.
Example 2
A hotpot condiment comprises the following raw materials: 60 kg of fish oil, 10 kg of bean paste, 5 kg of glutinous rice cake chili, 5 kg of onion, 5 kg of green Chinese onion, 1 kg of pepper, 1 kg of cardamom, 0.5 kg of star anise, 1 kg of fennel, 0.3 kg of cassia bark, 1 kg of tsaoko amomum fruit, 1 kg of orange peel, 3.5 kg of pickles, 3 kg of pepper, 3 kg of ginger, 3 kg of garlic, 3 kg of edible salt, 3 kg of chicken essence, 3 kg of monosodium glutamate, 1 kg of yeast extract, 1 kg of fermented glutinous rice and 1 kg of white spirit.
In this embodiment, the preparation method of the hotpot condiment is substantially the same as that in embodiment 1, and is not repeated herein.
Example 3
A hotpot condiment comprises the following raw materials: 80 kg of fish oil, 20 kg of bean paste, 10 kg of glutinous rice cake chili, 6 kg of onion, 6 kg of green Chinese onion, 2 kg of pepper, 2 kg of cardamom, 1 kg of star anise, 2 kg of fennel, 0.5 kg of cassia bark, 2 kg of tsaoko amomum fruit, 2 kg of orange peel, 5 kg of pickled vegetables, 5 kg of pepper, 5 kg of ginger, 5 kg of garlic, 5 kg of edible salt, 5 kg of chicken essence, 5 kg of monosodium glutamate, 2 kg of yeast extract, 2 kg of fermented glutinous rice and 2 kg of white spirit.
In this embodiment, the preparation method of the hotpot condiment is substantially the same as that in embodiment 1, and is not repeated herein.
Example 4
A chafing dish bottom material is prepared from fish oil, bean paste, glutinous rice cake pepper, onion, green Chinese onion, pepper, round cardamom, star anise, fennel, cassia bark, tsaoko amomum fruit, orange peel, pickles, Chinese prickly ash, ginger, garlic, edible salt, chicken essence, monosodium glutamate, yeast extract, fermented glutinous rice, white spirit, etc. The hotpot condiment specifically comprises the following raw materials: 70 kg of fish oil, 10 kg of bean paste, 5 kg of glutinous rice cake chili, 5 kg of onion, 5 kg of green Chinese onion, 1 kg of pepper, 1 kg of cardamom, 0.5 kg of star anise, 1 kg of fennel, 0.3 kg of cassia bark, 1 kg of tsaoko amomum fruit, 1 kg of orange peel, 3.5 kg of pickles, 3 kg of pepper, 3 kg of ginger, 3 kg of garlic, 3 kg of edible salt, 3 kg of chicken essence, 3 kg of monosodium glutamate, 1 kg of yeast extract, 1 kg of fermented glutinous rice and 0.8 kg of white spirit.
In this embodiment, the specific preparation method of the hotpot condiment is as follows:
1) pretreatment of raw materials: weighing pepper, round cardamom, star anise, common fennel and cassia bark according to a proportion, sending the pepper, round cardamom, star anise, common fennel and cassia bark to a spice smashing workshop for smashing and processing into spices, slicing onion, cutting green Chinese onion into sections, smashing pepper into powder, chopping ginger and garlic into granules, and chopping pickled vegetables into granules for later use;
2) preparing materials: respectively weighing fish oil, bean cotyledon, glutinous rice cake chili, fructus Tsaoko, pericarpium Citri Tangerinae, edible salt, monosodium glutamate, chicken essence, yeast extract, fermented glutinous rice, Chinese liquor, the above spicery, fructus Zanthoxyli, pickles, Bulbus Allii Cepae, herba Alii Fistulosi, rhizoma Zingiberis recens, and Bulbus Allii according to a certain proportion, and mixing;
3) frying: igniting a frying pan, adding fish oil for refining, specifically heating with big fire until the oil temperature on the surface of the fish oil reaches 140 ℃, adding onions, green Chinese onions, tsaoko amomum fruits and orange peels for frying, slightly blackening the surface, slowly adding gingers, garlic and pickled vegetables for frying for 2-3 minutes, and observing retraction of water chestnuts of ginger, garlic and water chestnuts by naked eyes during frying; after the big fire is adjusted to the small fire, adding the bean cotyledon, continuously frying for 3-5 minutes, observing whether the pot bottom is burnt, and frying until the bean cotyledon is loose; adjusting the small fire to the big fire, adding the glutinous rice cake chili into the frying pan, keeping the boiling in the pan, continuously frying for 10-20 minutes until the chili is slightly rolled, discolored and reduced, and the oil color is red and bright and is not turbid; adjusting the temperature to be low temperature, adding spices and pepper, continuously frying for 10-15 minutes until the temperature reaches 100-; turning off the fire, adding chicken essence, edible salt, white sugar (generally 0-100 g), yeast extract, monosodium glutamate, Chinese liquor and fermented glutinous rice, stirring for 10-15 min, stopping the machine to obtain fried material;
4) oil material separation: starting vacuum blanking, transferring the fried material to a temporary storage tank, setting the weight of fish oil to be separated for oil separation, injecting the fish oil into a mold for freeze forming, and demolding the freeze-formed finished product to obtain the hotpot condiment; wherein the freezing temperature condition of the freezing molding is below-5 ℃.
Example 5
Compared with the example 1, except that the raw materials of the hotpot condiment are replaced by: 70 kg of fish oil, 12 kg of bean paste, 5 kg of glutinous rice cake chili, 5 kg of onion, 4 kg of green Chinese onion, 1.2 kg of pepper, 1.2 kg of round cardamom, 0.6 kg of star anise, 1.2 kg of fennel, 0.3 kg of cassia bark, 1.4 kg of tsaoko amomum fruit, 1.1 kg of orange peel, 4 kg of pickles, 3 kg of pepper, 3 kg of ginger, 3 kg of garlic, 2 kg of edible salt, 3 kg of chicken essence, 2 kg of monosodium glutamate, 1.1 kg of yeast extract, 1.2 kg of fermented glutinous rice and 1.3 kg of white spirit, and the rest is the same as the embodiment 1.
Comparative example 1
The beef tallow hotpot seasoning is prepared according to a common frying method, wherein the beef tallow hotpot seasoning serving as a comparison comprises the following components in percentage by weight: 50 kg of beef tallow, 10 kg of bean paste, 10 kg of glutinous rice cake chili, 5 kg of onion, 3 kg of ginger, 3 kg of garlic, 1 kg of pepper, 1 kg of round cardamom, 1 kg of star anise, 1 kg of fennel, 1 kg of cassia bark, 3 kg of pepper, 5 kg of edible salt, 2 kg of chicken essence, 2 kg of monosodium glutamate, 1 kg of yeast extract and 1 kg of white spirit are fried according to a common frying method to prepare a finished product.
Sensory evaluation test
The hotpot seasonings provided in examples 1-3 were subjected to sensory evaluation, and compared with the beef tallow hotpot seasoning prepared in comparative example 1, and specific sensory evaluation criteria are shown in table 1, wherein the sensory evaluation methods are as follows: the evaluation group consisted of 10 members who scored the form, color, aroma and taste of the hotpot condiment and the taste of the cooked food independently according to the scoring criteria in table 1, and the average of the cumulative total scores was used as the sensory score of the product. Wherein the food product comprises: beef, streaky pork, needle mushroom and seasonal vegetable. The results of the sensory evaluation are shown in table 2.
TABLE 1 chafing dish seasoning grading Standard
TABLE 2 sensory evaluation results
As can be seen from Table 2, the hotpot condiment provided by the invention is good in shape, bright red in color, free of fishy smell, mellow in taste, fine and smooth in mouth feel of the boiled food, delicious in taste of the food and long in aftertaste. Among them, the embodiment 2 is the most preferable embodiment.
It should be noted that, in the examples of the present invention, since fish oil has higher nutritional value, according to related researches, it is shown that: the fish oil has the same prominent fat flavor as the beef tallow, the content of unsaturated fatty acid and linoleic acid is higher than that of the beef tallow, the fragrance material of the fish oil is obviously higher than that of the vegetable oil, and the fish oil is not easy to be oxidized and rancid. Therefore, fish oil is healthier than beef tallow and more palatable than vegetable oil. However, in the existing method, the beef tallow in the beef tallow hot pot seasoning is directly replaced by the fish oil, and the prepared product has fishy smell and cannot meet the requirements of people. The fish oil manual hotpot condiment provided by the invention is extracted from fish oil manual hotpot condiment, is added with onion, green Chinese onion, tsaoko amomum fruit and orange peel, is subjected to fragrance extraction and fishy smell removal, and has the advantages of no fishy smell, health and nutrition, mellow taste, attractive appearance, convenience in storage and eating, and long-term preservation of nutritional ingredients.
It needs to be further explained that the main devices adopted by the invention are as follows: a full-automatic mute energy-saving frying pan, an oil material separation system, a pepper boiling machine, a cold chain system, a vacuum packaging machine and a universal pulverizer. In the production, the dried, mothproof, mouldless, odorless and impurity-free pepper, round cardamom, star anise, fennel, cassia bark and pepper are selected for use; the glutinous rice cake chili is prepared by quantitatively packaging chili sections completely, ensuring that dry red is transparent, mildew does not occur, the chili sections are black, the rate of flower shells is less than or equal to 5%, removing the package after the chili sections are sent to a frying workshop, selecting and removing various foreign matters and impurities, and preparing the glutinous rice cake chili by a chili cooking machine; selecting rotten and rotten onions, removing dried skin on the surface, cleaning, draining and slicing; selecting scallion without rottenness, deterioration and impurities, removing dry leaves on the surface, removing stems planted at the bottom, cleaning, draining, and cutting into sections; selecting peeled garlic with white color, no rot, deterioration and no impurities, and chopping into granules; selecting whole ginger without rottenness, deterioration and impurity, chopping into granules; draining the pickled vegetables, and cutting into pieces; checking whether the package is complete or not and whether the package is broken or not by using the fish oil, the bean paste, the edible salt, the monosodium glutamate, the chicken essence, the yeast extract, the fermented glutinous rice and the white wine, checking whether the color, the fragrance and the taste are normal or not after opening the cover, and otherwise, refusing to put into production and use.
The invention has the following beneficial effects that the hotpot condiment provided by the invention comprises the following raw materials: the fish oil, the bean cotyledon, the glutinous rice cake chili, the onion, the green Chinese onion, the spice, the tsaoko amomum fruit, the orange peel, the pickled vegetable, the pepper, the ginger, the garlic, the edible salt, the chicken essence, the monosodium glutamate, the yeast extract, the fermented glutinous rice and the white spirit are added with the oil to obtain the fragrance, the fish oil fishy smell can be effectively removed by adding the special flavor of the pickled vegetable, and the product has the advantages of no fish smell, healthy nutrition, mellow flavor, convenience in storage and eating and long-term preservation of the nutritional ingredients. The preparation method of the hotpot condiment is simple, the frying process is unique, the formula is reasonable, the product has no fishy smell, and compared with the traditional hotpot condiment, the hotpot condiment is green and healthy, mellow in taste, unique in flavor, rich in nutrition, more beneficial to human health and capable of being stored for a long time; meanwhile, the hot pot seasoning has unique packaging process, is formed by a die, has attractive appearance, is convenient to transport, store and popularize, solves the problem that the existing hot pot seasoning product cannot keep the flavor and the taste while ensuring healthy nutrition, and has wide market prospect.
While the preferred embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the scope of the invention.
Claims (10)
1. The hotpot condiment is characterized by comprising the following raw materials in parts by weight: 40-80 parts of fish oil, 5-20 parts of bean paste, 2-10 parts of glutinous rice cake chili, 4-6 parts of onion, 4-6 parts of green Chinese onion, 1.9-7.5 parts of spice, 0.5-2 parts of tsaoko amomum fruit, 0.5-2 parts of orange peel, 2-5 parts of sauce pickled vegetable, 1-5 parts of pepper, 1-5 parts of ginger, 1-5 parts of garlic, 1-5 parts of edible salt, 1-5 parts of chicken essence, 1-5 parts of monosodium glutamate, 0.5-2 parts of yeast extract, 0.5-2 parts of fermented glutinous rice and 0.5-2 parts of white spirit.
2. The hotpot condiment according to claim 1, wherein the spice comprises the following components in parts by weight: 0.5-2 parts of pepper, 0.5-2 parts of round cardamom, 0.2-1 part of star anise, 0.5-2 parts of fennel and 0.2-0.5 part of cassia bark.
3. The hotpot condiment according to claim 2, wherein the spice is prepared by the following steps: and (3) respectively weighing pepper, round cardamom, star anise, common fennel and cassia bark according to the proportion, and crushing into powder to obtain the spice.
4. A method for preparing the hotpot condiment according to any one of claims 1-3, comprising the steps of:
1) weighing fish oil according to a proportion, heating, adding onion, green Chinese onion, fructus Tsaoko and orange peel according to a proportion, frying, sequentially adding ginger, garlic, pickled vegetables, broad bean, glutinous rice cake chili, spices and pepper, frying, adding chicken essence, edible salt, yeast extract, monosodium glutamate, white spirit and fermented glutinous rice, and stirring and mixing to obtain fried materials;
2) separating the fried materials according to a certain oil material proportion, and then proportionally injecting the separated materials into a mold together for freezing and molding to obtain the hotpot condiment.
5. The method of claim 4, further comprising the step of adding onion, green Chinese onion, tsaoko cardamon and orange peel, frying, and taking out the onion, green Chinese onion, tsaoko cardamon and orange peel.
6. The method for preparing a hot pot seasoning as claimed in claim 4, further comprising the step of performing static delamination before the freeze molding and placing the bullet-shaped pepper on the surface of the oil layer.
7. The method for preparing a hot pot seasoning as claimed in claim 4, wherein the method for preparing a hot pot seasoning further comprises a step of demolding and packaging after freezing and molding.
8. The method of preparing a hot pot seasoning as claimed in claim 4, wherein the freezing temperature of the freeze molding is-5 ℃ or lower.
9. A hot pot seasoning prepared by the method for preparing a hot pot seasoning as claimed in any one of claims 4 to 8.
10. A food ingredient comprising partially or totally the hotpot condiment of claim 1 or 2 or 3 or 9.
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