CN113519810A - Beef-flavored clear soup hotpot condiment and preparation method thereof - Google Patents
Beef-flavored clear soup hotpot condiment and preparation method thereof Download PDFInfo
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- CN113519810A CN113519810A CN202110788726.6A CN202110788726A CN113519810A CN 113519810 A CN113519810 A CN 113519810A CN 202110788726 A CN202110788726 A CN 202110788726A CN 113519810 A CN113519810 A CN 113519810A
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- 235000013409 condiments Nutrition 0.000 title claims abstract description 42
- 235000014347 soups Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 91
- 241000287828 Gallus gallus Species 0.000 claims abstract description 65
- 239000000843 powder Substances 0.000 claims abstract description 65
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 51
- 235000015278 beef Nutrition 0.000 claims abstract description 50
- 240000002234 Allium sativum Species 0.000 claims abstract description 43
- 235000004611 garlic Nutrition 0.000 claims abstract description 43
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 42
- 235000008397 ginger Nutrition 0.000 claims abstract description 42
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 42
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 42
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 42
- 150000003839 salts Chemical class 0.000 claims abstract description 42
- 239000000796 flavoring agent Substances 0.000 claims abstract description 41
- 244000203593 Piper nigrum Species 0.000 claims abstract description 38
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 38
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 36
- 235000013599 spices Nutrition 0.000 claims abstract description 34
- 239000002994 raw material Substances 0.000 claims abstract description 32
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 23
- 235000019197 fats Nutrition 0.000 claims abstract description 23
- 235000019634 flavors Nutrition 0.000 claims abstract description 23
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 23
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 23
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 23
- 239000003760 tallow Substances 0.000 claims abstract description 23
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 20
- 239000006002 Pepper Substances 0.000 claims abstract description 20
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 20
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 20
- 239000000284 extract Substances 0.000 claims abstract description 19
- 235000013614 black pepper Nutrition 0.000 claims abstract description 18
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 18
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 18
- 239000012138 yeast extract Substances 0.000 claims abstract description 18
- 235000019640 taste Nutrition 0.000 claims abstract description 17
- 244000273928 Zingiber officinale Species 0.000 claims abstract 8
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- 235000019198 oils Nutrition 0.000 claims description 36
- 238000004806 packaging method and process Methods 0.000 claims description 35
- 238000000034 method Methods 0.000 claims description 29
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- 240000008574 Capsicum frutescens Species 0.000 claims description 23
- 238000005303 weighing Methods 0.000 claims description 19
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- 229910001220 stainless steel Inorganic materials 0.000 claims description 15
- 239000010935 stainless steel Substances 0.000 claims description 15
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- 238000009835 boiling Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 240000002853 Nelumbo nucifera Species 0.000 claims description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 7
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- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
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- 238000002791 soaking Methods 0.000 claims description 6
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- 238000004519 manufacturing process Methods 0.000 claims description 5
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- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 241000234314 Zingiber Species 0.000 description 34
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- 230000036528 appetite Effects 0.000 description 3
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- 238000010411 cooking Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000002199 base oil Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
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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
- A23L27/26—Meat flavours
-
- 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
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- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention discloses a beef-flavor clear soup hotpot condiment and a preparation method thereof. The beef-flavored clear soup hotpot condiment comprises a seasoning powder bag, a seasoning bag and a pepper bag; the seasoning powder bag is processed by adopting chicken essence seasoning, monosodium glutamate, edible salt, beef extract powder, spices, white pepper and yeast extract as main raw materials; the seasoning packet is processed by taking beef tallow, chicken fat, ginger, garlic and potassium sorbate as main raw materials; the chili bag is processed by adopting chili, edible salt, monosodium glutamate, chicken essence and rapeseed oil as main raw materials. The beef-flavor clear soup hotpot condiment disclosed by the invention has the advantages of strong fragrance of natural spices, mellow taste, unique flavor, no peculiar smell and nutrition; can be taken at any time, is convenient for eating, can be stored for a long time, can maintain the nutrient components, and has the effects of improving the flavor and increasing the color, aroma and taste quality.
Description
Technical Field
The invention relates to a hotpot condiment, in particular to a beef-flavor clear soup hotpot condiment and a preparation method thereof.
Background
The chafing dish has the characteristics of convenient eating and rich nutrition, is deeply popular with the masses and is a party food which is often selected by parties. At present, the hotpot condiment is generally divided into spicy and clear soup tastes, the spicy taste and flavor are strong, and the hotpot condiment contains a large proportion of strong-irritation seasonings such as pepper, Chinese prickly ash and pepper, is strong in taste and can better stimulate the appetite of people.
The existing production method of oil chili in hotpot condiment is divided into indirect method and direct dipping method. The indirect method is prepared by extracting and separating the pepper flavor substances by a certain solvent and then blending the pepper flavor substances with base oil, and has the disadvantages of complex general process, high cost, more impurities, large loss of effective components and no special aroma of products prepared by a direct immersion method. The direct soaking method is to use base oil as solvent, to make the hot pepper through specific technological conditions and processes, to directly extract and transform the components of hot pepper flavor substances, to obtain the hot pepper flavor by separation and blending. The process is simple, but the flavor of the product is directly influenced by the dipping condition and the process. And the existing hotpot condiment still has the defects of insufficient taste and peculiar smell of aroma. Therefore, the invention provides the beef-flavor clear soup hotpot condiment and the preparation method thereof.
Disclosure of Invention
The invention aims to provide a beef-flavor clear soup hotpot condiment and a preparation method thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a beef flavor clear soup hotpot condiment comprises a seasoning powder bag, a seasoning bag and a pepper bag; the seasoning powder bag is processed by adopting chicken essence seasoning, monosodium glutamate, edible salt, beef extract powder, spices, white pepper and yeast extract as main raw materials; the seasoning packet is processed by taking beef tallow, chicken fat, ginger, garlic and potassium sorbate as main raw materials; the chili bag is processed by adopting chili, edible salt, monosodium glutamate, chicken essence and rapeseed oil as main raw materials.
As a further scheme of the invention: the seasoning powder bag comprises the following components in percentage by mass: 28-33 parts of chicken essence seasoning, 28-33 parts of monosodium glutamate, 18-22 parts of salt, 5-7 parts of beef extract powder, 5-7 parts of spice, 2-3 parts of white pepper and 1-2 parts of yeast extract.
As a further scheme of the invention: the seasoning packet comprises the following components in percentage by mass: 35-40 parts of beef tallow, 35-40 parts of chicken fat, 13-16 parts of ginger, 8-10 parts of garlic and 0.06 part of potassium sorbate.
As a further scheme of the invention: the chili bag comprises the following components in percentage by mass: 70-75 parts of hot pepper, 10-15 parts of edible salt, 5-10 parts of monosodium glutamate, 5-10 parts of chicken essence and 5-10 parts of rapeseed oil.
As a further scheme of the invention: the seasoning powder bag comprises the following components in parts by weight: 30 parts of chicken essence seasoning, 30 parts of monosodium glutamate, 21.6 parts of salt, 6 parts of beef extract powder, 6 parts of spice, 2.5 parts of white pepper and 1.4 parts of yeast extract; the seasoning packet comprises the following components in parts by weight: 37 parts of beef tallow, 38 parts of chicken fat, 14 parts of ginger, 9 parts of garlic and 0.06 part of potassium sorbate; the chili bag comprises the following components in parts by weight: 72 parts of hot pepper, 13 parts of edible salt, 6 parts of monosodium glutamate, 8 parts of chicken essence and 6 parts of rapeseed oil.
As a further scheme of the invention: the chili bag also comprises a fire clearing material, and the fire clearing material comprises mung beans and lotus seeds.
A method for preparing beef-flavored clear soup hotpot condiment comprises the following steps:
(1) preparing a seasoning powder bag: a. pretreatment of raw materials: weighing spices, and processing into spice powder; b. preparing materials: accurately weighing chicken essence seasoning, monosodium glutamate, edible salt, beef extract powder, spice powder, white pepper and yeast extract according to the formula; c. stirring: placing in a stirring pot, and stirring for 10-40 min; d: packaging: packaging after all the materials are uniformly mixed to obtain a seasoning powder bag;
(2) preparing a seasoning packet: a. preparing materials: weighing beef tallow, chicken fat, ginger, garlic and potassium sorbate according to the formula; b. pretreatment of raw materials: mixing beef tallow and chicken fat, igniting for refining, heating for 10-40min, starting a stirrer switch to stir when the surface oil temperature reaches 150 ℃, and continuing to heat until the surface oil temperature reaches 160 ℃, wherein the oil in the pot emits green smoke and is free of bubbles; c. frying: then reducing the fire, adding the garlic granules and the ginger granules, after the addition, increasing the fire, and frying the surface oil to 105 ℃, wherein the ginger granules and the garlic granules float on the oil surface; d. stirring: then, turning off the fire, adding potassium sorbate, continuing to stir for 5-6 minutes, stopping the machine, and fishing out larger ginger and garlic; e. taking out the pot and putting into a barrel: standing the obtained substance in a pot for about 5 minutes, naturally cooling to 95-100 ℃, slowly pouring oil into a stainless steel barrel, and placing gauze on the stainless steel barrel for filtering; f. packaging: packaging the obtained substance in the stainless steel barrel to obtain a seasoning bag;
(3) preparing a chili bag;
(4) and adding the chili bags, the seasoning bags and the seasoning powder bags into water, and mixing and stirring uniformly to obtain the beef-flavor clear soup hotpot condiment.
As a further scheme of the invention: the step (3) comprises the following specific steps: a. preparing materials: weighing the chili, the edible salt, the monosodium glutamate, the chicken essence and the rapeseed oil according to the formula; b. frying: pouring weighed chilli seeds into a drum-type frying pan, pouring 30% rapeseed oil by weight of the standby rapeseed oil into the frying pan, starting timing, and after 10 minutes, when the temperature of the frying pan reaches 113 ℃, filling the frying pan with a certain spicy taste without burnt paste taste, wherein the chilli seeds are dark and bright in color; then pouring the weighed bullet pepper sections into a frying pan, pouring the rest rapeseed oil into the frying pan, starting timing, after 25 minutes, adjusting the temperature of the frying pan to 105 ℃, reducing the firepower, keeping the temperature of the frying pan above 100 ℃, keeping for 10 minutes, filling the frying pan with spicy flavor, and enabling the color to be dry red and bright without blackening; then the frying pan is started to rotate clockwise, the clockwise rotation is stopped when the temperature is lower than 80 ℃, the anticlockwise rotation is started, the materials in the frying pan are put into a material conveying vehicle together and conveyed to a pounding room; c. pounding: pounding and sieving according to the required fineness; d. stirring: placing the pounded material, edible salt, monosodium glutamate and chicken essence in a stirring pot, and stirring for 15-45 min; e. packaging: and (5) packaging after all the materials are uniformly mixed.
As a further scheme of the invention: the chili bag also comprises a fire clearing material, and the fire clearing material comprises mung beans and lotus seeds.
As a further scheme of the invention: the step (3) comprises the following specific steps: a. soaking: soaking the removed Capsici fructus in 40 deg.C warm water for about 30 min; b. boiling: firstly, mixing rapeseed oil and crushed hot peppers, decocting at 90-115 ℃, and adding edible salt, monosodium glutamate, chicken essence and a fire clearing material in sequence in the decocting process, wherein the fire clearing material comprises mung beans and lotus seeds; the boiling temperature is less than 120 ℃, and the boiling time is controlled to be 20 min; c. packaging: and starting packaging after cooling.
Compared with the prior art, the invention has the beneficial effects that:
the beef-flavor clear soup hotpot condiment has the advantages of strong fragrance of natural spices, reasonable formula, mellow taste, unique flavor, no peculiar smell, nutrition and more benefit to human health; the product can be taken at any time, is convenient to eat, can be stored for a long time, can maintain nutrient components, has good effects of improving flavor and increasing color, aroma and taste quality, and can stimulate appetite of people; the beef-flavor clear soup hotpot condiment disclosed by the invention is low in production cost, simple in preparation method, unique in process, convenient to transport, easy to store and easy to popularize.
Detailed Description
The technical solution of the present patent will be described in further detail with reference to the following embodiments.
Example 1
A beef flavor clear soup hotpot condiment comprises a seasoning powder bag, a seasoning bag and a pepper bag;
the seasoning powder bag is processed by adopting chicken essence seasoning, monosodium glutamate, edible salt, beef extract powder, spices, white pepper and yeast extract as main raw materials; the seasoning powder bag comprises the following components in parts by weight: 28 parts of chicken essence seasoning, 28 parts of monosodium glutamate, 18 parts of salt, 5 parts of beef extract powder, 5 parts of spice, 2 parts of white pepper and 1 part of yeast extract;
the seasoning packet is processed by taking beef tallow, chicken fat, ginger, garlic and potassium sorbate as main raw materials, and comprises the following components in parts by weight: 35 parts of beef tallow, 35 parts of chicken fat, 13 parts of ginger, 8 parts of garlic and 0.06 part of potassium sorbate;
the chili bag is processed by adopting chili, edible salt, monosodium glutamate, chicken essence and rapeseed oil as main raw materials, and comprises the following components in parts by weight: 70 parts of hot pepper, 10 parts of edible salt, 5 parts of monosodium glutamate, 5 parts of chicken essence and 5 parts of rapeseed oil;
a method for preparing beef-flavored clear soup hotpot condiment comprises the following steps:
(1) preparing a seasoning powder bag: a. pretreatment of raw materials: weighing spices, processing into spice powder, and ensuring that other raw materials are dry and have no caking; b. preparing materials: accurately weighing chicken essence seasoning, monosodium glutamate, edible salt, beef extract powder, spice powder, white pepper and yeast extract according to the formula; c. stirring: placing in a stirring pot, and stirring for 10 min; d: packaging: packaging after all the materials are uniformly mixed to obtain a seasoning powder bag; the quality standard of the seasoning powder packet is as follows: the particles are uniform, no foreign impurities can be seen by naked eyes, and the natural spice fragrance is full of;
(2) preparing a seasoning packet: a. preparing materials: weighing beef tallow, chicken fat, ginger, garlic and potassium sorbate according to the formula; b. pretreatment of raw materials: mixing beef tallow and chicken fat, igniting and refining, starting a stirrer switch to stir when the heating time is 10min and the surface oil temperature reaches about 150 ℃, continuing to heat until the surface oil temperature reaches 160 ℃, wherein the process takes about 10 minutes, and the oil in the pot should emit green smoke and no bubbles; c. frying: then, reducing the fire, adding the garlic granules and the ginger granules, after the addition, increasing the fire, and frying the garlic granules and the ginger granules to the oil surface, wherein the oil temperature on the fried surface reaches about 105 ℃, and the ginger granules and the garlic granules float on the oil surface, and the process takes about 30 minutes; d. stirring: then, turning off the fire, adding potassium sorbate, continuing to stir for 5 minutes, stopping the machine, and fishing out larger ginger and garlic pieces; e. taking out the pot and putting into a barrel: standing the obtained substance in a pot for about 5 minutes to make ginger and garlic residues settle, naturally cooling to about 95 ℃, slowly pouring oil into a stainless steel barrel with a corresponding number, placing special gauze on the stainless steel barrel for filtering, and taking 1.5-2 hours for the whole process of taking out the pot and putting into the barrel; f. packaging: packaging the obtained substance in the stainless steel barrel to obtain a seasoning bag; quality standard of seasoning bag: white and fine color, and fragrant;
(3) preparing the chili bags: a. preparing materials: weighing the chili, the edible salt, the monosodium glutamate, the chicken essence and the rapeseed oil according to the formula; b. frying: pouring weighed chilli seeds into a drum-type frying pan, taking care not to bring scraps or foreign matters of packing materials into the frying pan, pouring 30% of rapeseed oil in weight of the standby rapeseed oil into the frying pan, starting timing, and after 10 minutes, enabling the temperature of the frying pan to reach about 113 ℃, enabling the frying pan to be filled with certain chilli, free of burnt taste, and deep and bright in colour of the chilli seeds; then pouring the weighed bullet pepper sections into a frying pan, paying attention to not bring in the scraps or foreign matters of packing materials, pouring the rest rapeseed oil into the frying pan, starting timing, after 25 minutes, keeping the temperature of the frying pan at 105 ℃, turning down the firepower, keeping the temperature of the frying pan at more than 100 ℃, keeping the temperature for about 10 minutes, filling the frying pan with peppery taste, and enabling the color to be dry red and bright without blackening; then the frying pan is started to rotate clockwise, when the temperature is lower than 80 ℃, the clockwise rotation is stopped, the anticlockwise rotation is started (the button is marked as 'reverse'), the materials in the frying pan are put into a material conveying vehicle together and conveyed to a pounding room; c. pounding: pounding and sieving according to the required fineness; d. stirring: placing the pounded material, edible salt, monosodium glutamate and chicken essence in a stirring pot, and stirring for 15 min; e. packaging: and (5) packaging after all the materials are uniformly mixed. The quality standard of the pepper bag is as follows: the color is bright, and the phenomenon of mildewing and blackening does not occur;
(4) when the beef-flavor clear soup hotpot condiment is used, the chili bag, the seasoning bag and the seasoning powder bag are added into water together, and the mixture is uniformly mixed and stirred to obtain the beef-flavor clear soup hotpot condiment.
Example 2
A beef flavor clear soup hotpot condiment comprises a seasoning powder bag, a seasoning bag and a pepper bag;
the seasoning powder bag is processed by adopting chicken essence seasoning, monosodium glutamate, edible salt, beef extract powder, spices, white pepper and yeast extract as main raw materials; the seasoning powder bag comprises the following components in parts by weight: 33 parts of chicken essence seasoning, 33 parts of monosodium glutamate, 22 parts of salt, 7 parts of beef extract powder, 7 parts of spice, 3 parts of white pepper and 2 parts of yeast extract;
the seasoning packet is processed by taking beef tallow, chicken fat, ginger, garlic and potassium sorbate as main raw materials, and comprises the following components in parts by weight: 40 parts of beef tallow, 40 parts of chicken fat, 16 parts of ginger, 10 parts of garlic and 0.06 part of potassium sorbate;
the chili bag is processed by adopting chili, edible salt, monosodium glutamate, chicken essence and rapeseed oil as main raw materials, and comprises the following components in parts by weight: 75 parts of hot pepper, 15 parts of edible salt, 10 parts of monosodium glutamate, 10 parts of chicken essence and 10 parts of rapeseed oil;
a method for preparing beef-flavored clear soup hotpot condiment comprises the following steps:
(1) preparing a seasoning powder bag: a. pretreatment of raw materials: weighing spices, processing into spice powder, and ensuring that other raw materials are dry and have no caking; b. preparing materials: accurately weighing chicken essence seasoning, monosodium glutamate, edible salt, beef extract powder, spice powder, white pepper and yeast extract according to the formula; c. stirring: placing in a stirring pot, and stirring for 40 min; d: packaging: packaging after all the materials are uniformly mixed to obtain a seasoning powder bag; the quality standard of the seasoning powder packet is as follows: the particles are uniform, no foreign impurities can be seen by naked eyes, and the natural spice fragrance is full of;
(2) preparing a seasoning packet: a. preparing materials: weighing beef tallow, chicken fat, ginger, garlic and potassium sorbate according to the formula; b. pretreatment of raw materials: mixing beef tallow and chicken fat, igniting and refining, starting a stirrer switch to stir when the heating time is 40min and the surface oil temperature reaches about 150 ℃, continuing to heat until the surface oil temperature reaches 160 ℃, wherein the process takes about 10 minutes, and the oil in the pot should emit green smoke and no bubbles; c. frying: then, reducing the fire, adding the garlic granules and the ginger granules, after the addition, increasing the fire, and frying the garlic granules and the ginger granules to the oil surface, wherein the oil temperature on the fried surface reaches about 105 ℃, and the ginger granules and the garlic granules float on the oil surface, and the process takes about 30 minutes; d. stirring: then, turning off the fire, adding potassium sorbate, continuing to stir for 6 minutes, stopping the machine, and fishing out larger ginger and garlic pieces; e. taking out the pot and putting into a barrel: standing the obtained substance in a pot for about 5 minutes to make ginger and garlic residues settle, naturally cooling to about 100 ℃, slowly pouring oil into a stainless steel barrel with a corresponding number, placing special gauze on the stainless steel barrel for filtering, and taking 1.5-2 hours for the whole process of taking out the pot and putting into the barrel; f. packaging: packaging the obtained substance in the stainless steel barrel to obtain a seasoning bag; quality standard of seasoning bag: white and fine color, and fragrant;
(3) preparing the chili bags: a. preparing materials: weighing the chili, the edible salt, the monosodium glutamate, the chicken essence and the rapeseed oil according to the formula; b. frying: pouring weighed chilli seeds into a drum-type frying pan, taking care not to bring scraps or foreign matters of packing materials into the frying pan, pouring 30% of rapeseed oil in weight of the standby rapeseed oil into the frying pan, starting timing, and after 10 minutes, enabling the temperature of the frying pan to reach about 113 ℃, enabling the frying pan to be filled with certain chilli, free of burnt taste, and deep and bright in colour of the chilli seeds; then pouring the weighed bullet pepper sections into a frying pan, paying attention to not bring in the scraps or foreign matters of packing materials, pouring the rest rapeseed oil into the frying pan, starting timing, after 25 minutes, keeping the temperature of the frying pan at 105 ℃, turning down the firepower, keeping the temperature of the frying pan at more than 100 ℃, keeping the temperature for about 10 minutes, filling the frying pan with peppery taste, and enabling the color to be dry red and bright without blackening; then the frying pan is started to rotate clockwise, when the temperature is lower than 80 ℃, the clockwise rotation is stopped, the anticlockwise rotation is started (the button is marked as 'reverse'), the materials in the frying pan are put into a material conveying vehicle together and conveyed to a pounding room; c. pounding: pounding and sieving according to the required fineness; d. stirring: placing the pounded material, edible salt, monosodium glutamate and chicken essence in a stirring pot, and stirring for 45 min; e. packaging: and (5) packaging after all the materials are uniformly mixed. The quality standard of the pepper bag is as follows: the color is bright, and the phenomenon of mildewing and blackening does not occur;
(4) when the beef-flavor clear soup hotpot condiment is used, the chili bag, the seasoning bag and the seasoning powder bag are added into water together, and the mixture is uniformly mixed and stirred to obtain the beef-flavor clear soup hotpot condiment.
Example 3
A beef flavor clear soup hotpot condiment comprises a seasoning powder bag, a seasoning bag and a pepper bag;
the seasoning powder bag is processed by adopting chicken essence seasoning, monosodium glutamate, edible salt, beef extract powder, spices, white pepper and yeast extract as main raw materials; the seasoning powder bag comprises the following components in parts by weight: 30 parts of chicken essence seasoning, 30 parts of monosodium glutamate, 21.6 parts of salt, 6 parts of beef extract powder, 6 parts of spice, 2.5 parts of white pepper and 1.4 parts of yeast extract;
the seasoning packet is processed by taking beef tallow, chicken fat, ginger, garlic and potassium sorbate as main raw materials, and comprises the following components in parts by weight: 37 parts of beef tallow, 38 parts of chicken fat, 14 parts of ginger, 9 parts of garlic and 0.06 part of potassium sorbate;
the chili bag is processed by adopting chili, edible salt, monosodium glutamate, chicken essence and rapeseed oil as main raw materials, and comprises the following components in parts by weight: 72 parts of hot pepper, 13 parts of edible salt, 6 parts of monosodium glutamate, 8 parts of chicken essence and 6 parts of rapeseed oil;
a method for preparing beef-flavored clear soup hotpot condiment comprises the following steps:
(1) preparing a seasoning powder bag: a. pretreatment of raw materials: weighing spices, processing into spice powder, and ensuring that other raw materials are dry and have no caking; b. preparing materials: accurately weighing chicken essence seasoning, monosodium glutamate, edible salt, beef extract powder, spice powder, white pepper and yeast extract according to the formula; c. stirring: placing in a stirring pot, and stirring for 30 min; d: packaging: packaging after all the materials are uniformly mixed to obtain a seasoning powder bag; the quality standard of the seasoning powder packet is as follows: the particles are uniform, no foreign impurities can be seen by naked eyes, and the natural spice fragrance is full of;
(2) preparing a seasoning packet: a. preparing materials: weighing beef tallow, chicken fat, ginger, garlic and potassium sorbate according to the formula; b. pretreatment of raw materials: mixing beef tallow and chicken fat, igniting and refining, starting a stirrer switch to stir when the heating time is 30min and the surface oil temperature reaches about 150 ℃, continuing to heat until the surface oil temperature reaches 160 ℃, wherein the process takes about 10 minutes, and the oil in the pot should emit green smoke and no bubbles; c. frying: then, reducing the fire, adding the garlic granules and the ginger granules, after the addition, increasing the fire, and frying the garlic granules and the ginger granules to the oil surface, wherein the oil temperature on the fried surface reaches about 105 ℃, and the ginger granules and the garlic granules float on the oil surface, and the process takes about 30 minutes; d. stirring: then, turning off the fire, adding potassium sorbate, continuing to stir for 5.5 minutes, stopping the machine, and fishing out larger ginger and garlic; e. taking out the pot and putting into a barrel: standing the obtained substance in a pot for about 5 minutes to make ginger and garlic residues settle, naturally cooling to about 97 ℃, slowly pouring oil into a stainless steel barrel with a corresponding number, placing special gauze on the stainless steel barrel for filtering, and taking 1.5-2 hours for the whole process of taking out the pot and putting into the barrel; f. packaging: packaging the obtained substance in the stainless steel barrel to obtain a seasoning bag; quality standard of seasoning bag: white and fine color, and fragrant;
(3) the preparation method of the chili bag comprises the following steps: a. soaking: in order to fully ensure the sensory quality of the cooked oil chili product, the chili after removing the handle is soaked in warm water at 40 ℃ for about 30min, so that the taste and color are improved conveniently; b. boiling: firstly, mixing rapeseed oil and crushed hot peppers, decocting at 105 ℃, and adding edible salt, monosodium glutamate, chicken essence and a fire clearing material in sequence in the decocting process, wherein the fire clearing material comprises mung beans and lotus seeds; the heating rate is greatly improved when the cooking temperature exceeds 120 ℃ and the cooking time is controlled to be about 20min, so the cooking temperature is less than 120 ℃; in the working procedure, the boiling temperature and the adding sequence of the raw materials are crucial, and the key is to ensure that the cooked oil chili series products can not be heated after being eaten, otherwise, the purpose of not heating after being eaten can not be achieved; c. packaging: and starting packaging after cooling. The quality standard of the pepper bag is as follows: the color is bright, and the phenomenon of mildewing and blackening does not occur;
(4) when the beef-flavor clear soup hotpot condiment is used, the chili bag, the seasoning bag and the seasoning powder bag are added into water together, and the mixture is uniformly mixed and stirred to obtain the beef-flavor clear soup hotpot condiment.
The working principle of the invention is as follows: the invention adopts the following main equipment: drum-type frying pan, pulverizer, pounding groove, groove type mixing machine, full-automatic frying pan, full-automatic packaging machine. Garlic: the garlic is white and clean in color and basically has no rotten garlic. Cutting with a chopper, wherein the garlic granules are rice grains, uniform in particle size and free of impurities; ginger: ginger without rottenness and deterioration is selected, washed clean, drained and then cut into pieces by a cutting machine. The chopped ginger grains are soybean-sized, are uniform in grains and have no impurities; bullet head pepper section: the bullet pepper sections are packaged completely, dry red is transparent, mildew and blackening do not occur, the rate of flower shells is less than or equal to 5 percent, and the bullet pepper sections are not affected with damp, are subjected to unpacking firstly after being sent to a frying workshop, and can be used after various foreign matters and impurities are selected and removed; rapeseed oil: and (4) checking whether the rapeseed oil is completely packaged and whether the rapeseed oil is damaged or not, checking whether the color, the fragrance and the taste are normal or not after the rapeseed oil is opened, and otherwise, refusing to put into production and use.
The beef-flavor clear soup hotpot condiment has the advantages of strong fragrance of natural spices, reasonable formula, mellow taste, unique flavor, no peculiar smell, nutrition and more benefit to human health; the product can be taken at any time, is convenient to eat, can be stored for a long time, can maintain nutrient components, has good effects of improving flavor and increasing color, aroma and taste quality, and can stimulate appetite of people; the beef-flavor clear soup hotpot condiment disclosed by the invention is low in production cost, simple in preparation method, unique in process, convenient to transport, easy to store and easy to popularize.
Although the preferred embodiments of the present patent have been described in detail, the present patent is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present patent within the knowledge of those skilled in the art.
Claims (10)
1. The beef-flavored clear soup hotpot condiment is characterized by comprising a seasoning powder bag, a seasoning bag and a pepper bag; the seasoning powder bag is processed by adopting chicken essence seasoning, monosodium glutamate, edible salt, beef extract powder, spices, white pepper and yeast extract as main raw materials; the seasoning packet is processed by taking beef tallow, chicken fat, ginger, garlic and potassium sorbate as main raw materials; the chili bag is processed by adopting chili, edible salt, monosodium glutamate, chicken essence and rapeseed oil as main raw materials.
2. The beef-flavored clear soup hotpot condiment according to claim 1, wherein the seasoning powder packet comprises the following components in percentage by mass: 28-33 parts of chicken essence seasoning, 28-33 parts of monosodium glutamate, 18-22 parts of salt, 5-7 parts of beef extract powder, 5-7 parts of spice, 2-3 parts of white pepper and 1-2 parts of yeast extract.
3. The beef flavor broth hotpot condiment according to claim 1, wherein the seasoning packet comprises the following components in percentage by mass: 35-40 parts of beef tallow, 35-40 parts of chicken fat, 13-16 parts of ginger, 8-10 parts of garlic and 0.06 part of potassium sorbate.
4. The beef-flavored clear soup hotpot condiment according to claim 1, wherein the chili packet comprises the following components in percentage by mass: 70-75 parts of hot pepper, 10-15 parts of edible salt, 5-10 parts of monosodium glutamate, 5-10 parts of chicken essence and 5-10 parts of rapeseed oil.
5. The beef-flavored clear soup hotpot condiment according to claim 1, wherein the seasoning powder packet comprises the following components in parts by weight: 30 parts of chicken essence seasoning, 30 parts of monosodium glutamate, 21.6 parts of salt, 6 parts of beef extract powder, 6 parts of spice, 2.5 parts of white pepper and 1.4 parts of yeast extract; the seasoning packet comprises the following components in parts by weight: 37 parts of beef tallow, 38 parts of chicken fat, 14 parts of ginger, 9 parts of garlic and 0.06 part of potassium sorbate; the chili bag comprises the following components in parts by weight: 72 parts of hot pepper, 13 parts of edible salt, 6 parts of monosodium glutamate, 8 parts of chicken essence and 6 parts of rapeseed oil.
6. The beef-flavor clear soup hotpot condiment according to claim 1, wherein the chili bag further comprises a fire clearing material, and the fire clearing material comprises mung beans and lotus seeds.
7. A method of making the beef flavor broth hotpot condiment according to any one of claims 1-5, characterized in that it comprises the following steps:
(1) preparing a seasoning powder bag: a. pretreatment of raw materials: weighing spices, and processing into spice powder; b. preparing materials: accurately weighing chicken essence seasoning, monosodium glutamate, edible salt, beef extract powder, spice powder, white pepper and yeast extract according to the formula; c. stirring: placing in a stirring pot, and stirring for 10-40 min; d. packaging: packaging after all the materials are uniformly mixed to obtain a seasoning powder bag;
(2) preparing a seasoning packet: a. preparing materials: weighing beef tallow, chicken fat, ginger, garlic and potassium sorbate according to the formula; b. pretreatment of raw materials: mixing beef tallow and chicken fat, igniting for refining, heating for 10-40min, starting a stirrer switch to stir when the surface oil temperature reaches 150 ℃, and continuing to heat until the surface oil temperature reaches 160 ℃, wherein the oil in the pot emits green smoke and is free of bubbles; c. frying: then reducing the fire, adding the garlic granules and the ginger granules, after the addition, increasing the fire, and frying the surface oil to 105 ℃, wherein the ginger granules and the garlic granules float on the oil surface; d. stirring: then, turning off the fire, adding potassium sorbate, continuing to stir for 5-6 minutes, stopping the machine, and fishing out larger ginger and garlic; e. taking out the pot and putting into a barrel: standing the obtained substance in a pot for about 5 minutes, naturally cooling to 95-100 ℃, slowly pouring oil into a stainless steel barrel, and placing gauze on the stainless steel barrel for filtering; f. packaging: packaging the obtained substance in the stainless steel barrel to obtain a seasoning bag;
(3) preparing a chili bag;
(4) and adding the chili bags, the seasoning bags and the seasoning powder bags into water, and mixing and stirring uniformly to obtain the beef-flavor clear soup hotpot condiment.
8. The method for preparing the beef flavor broth hotpot condiment according to claim 7, wherein the step (3) comprises the following steps: a. preparing materials: weighing the chili, the edible salt, the monosodium glutamate, the chicken essence and the rapeseed oil according to the formula; b. frying: pouring weighed chilli seeds into a drum-type frying pan, pouring 30% rapeseed oil by weight of the standby rapeseed oil into the frying pan, starting timing, and after 10 minutes, when the temperature of the frying pan reaches 113 ℃, filling the frying pan with a certain spicy taste without burnt paste taste, wherein the chilli seeds are dark and bright in color; then pouring the weighed bullet pepper sections into a frying pan, pouring the rest rapeseed oil into the frying pan, starting timing, after 25 minutes, adjusting the temperature of the frying pan to 105 ℃, reducing the firepower, keeping the temperature of the frying pan above 100 ℃, keeping for 10 minutes, filling the frying pan with spicy flavor, and enabling the color to be dry red and bright without blackening; then the frying pan is started to rotate clockwise, the clockwise rotation is stopped when the temperature is lower than 80 ℃, the anticlockwise rotation is started, the materials in the frying pan are put into a material conveying vehicle together and conveyed to a pounding room; c. pounding: pounding and sieving according to the required fineness; d. stirring: placing the pounded material, edible salt, monosodium glutamate and chicken essence in a stirring pot, and stirring for 15-45 min; e. packaging: and (5) packaging after all the materials are uniformly mixed.
9. The method for making the beef flavor clear soup hotpot seasoning according to claim 7, wherein the chili bag further comprises a fire clearing material, and the fire clearing material comprises mung beans and lotus seeds.
10. The method for preparing the beef flavor broth hotpot condiment according to claim 9, wherein the step (3) comprises the following steps: a. soaking: soaking the removed Capsici fructus in 40 deg.C warm water for about 30 min; b. boiling: firstly, mixing rapeseed oil and crushed hot peppers, decocting at 90-115 ℃, and adding edible salt, monosodium glutamate, chicken essence and a fire clearing material in sequence in the decocting process, wherein the fire clearing material comprises mung beans and lotus seeds; the boiling temperature is less than 120 ℃, and the boiling time is controlled to be 20 min; c. packaging: and starting packaging after cooling.
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