CN113662162A - Hotpot condiment and preparation method thereof - Google Patents
Hotpot condiment and preparation method thereof Download PDFInfo
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- CN113662162A CN113662162A CN202110984562.4A CN202110984562A CN113662162A CN 113662162 A CN113662162 A CN 113662162A CN 202110984562 A CN202110984562 A CN 202110984562A CN 113662162 A CN113662162 A CN 113662162A
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/10—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
-
- 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
-
- 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
- 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
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
Abstract
The application relates to the technical field of food, and particularly discloses a hotpot condiment and a preparation method thereof. The hotpot condiment is prepared from the following raw materials in parts by weight: 40-60 parts of oil, 12-17 parts of hot pepper, 8-10 parts of Pixian county bean paste, 1-5 parts of pepper, 2-7 parts of garlic, 1-3 parts of non-odor chicken sauce seasoning, 5-7 parts of ginger, 1-5 parts of edible salt, 0.5-2 parts of rock candy, 0.8-2.4 parts of rice vinegar and 0.5-2 parts of spice; the spice comprises fructus Anisi Stellati, cortex Cinnamomi Japonici, fructus Tsaoko, rhizoma Kaempferiae, fructus Foeniculi, fructus Amomi rotundus, flos Caryophylli and fructus Syzygii Aromatici at a weight ratio. The hotpot condiment has good fragrance, does not have too strong taste, has good flavor and good mouthfeel, and avoids the common fall of smelling very fragrant and eating.
Description
Technical Field
The application relates to the technical field of food, in particular to a hotpot condiment and a preparation method thereof.
Background
Chafing dish is a cooking method that uses a pot as a device, uses a heat source to boil the pot, and uses water or soup to boil food. The soup is hot at present, the food is still hot when being eaten, the soup is spicy, salty and fresh, oily but not greasy, the extreme sweat is dribbling, the extreme smell is clear, the depression is relieved, and the soup is particularly suitable for the mountain climate. The chafing dish species are developed into various flavors of spicy, hot, tomato, fungus soup and the like, which are required by people of all ages. However, in Chongqing areas, the spicy hot pot is still the favorite of people, and is not spicy and not sweet.
The inventor finds that there are phenomena: people can smell the fragrance flowing out of the hot pot restaurant at the street corner, which is very attractive, but the people can find the fragrance when eating the hot pot restaurant at the entering point, smell the super fragrance, and eat the taste just like the above, so the contrast is very large. Similarly, when you buy the hotpot condiment at home to boil, almost the upper floor and the lower floor can smell the fragrance, and people know that you eat the hotpot at night, but the actual eating taste is common.
Disclosure of Invention
In order to solve the problems that the chafing dish smells very fragrant and is common when being eaten, the application provides the chafing dish bottom material and the preparation method thereof.
In a first aspect, the application provides a hotpot condiment, which adopts the following technical scheme:
a hotpot condiment is prepared from the following raw materials in parts by weight:
40-60 parts of oil, 12-17 parts of hot pepper, 8-10 parts of Pixian county bean paste, 1-5 parts of pepper, 2-7 parts of garlic, 1-3 parts of non-odor chicken sauce seasoning, 5-7 parts of ginger, 1-5 parts of edible salt, 0.5-2 parts of rock candy, 0.8-2.4 parts of rice vinegar and 0.5-2 parts of spice;
the spice is fructus Anisi Stellati, rhizoma Kaempferiae, cortex Cinnamomi Japonici, fructus Foeniculi, fructus Amomi rotundus, allspice, flos Caryophylli and fructus Tsaoko.
By adopting the technical scheme, the prepared hotpot condiment is fragrant in smell and more fragrant in eating. In the application, the spice accounts for 0.5-2 parts of the total amount of the hotpot condiment, and is prepared from anise, rhizoma kaempferiae, cassia bark, fennel, cardamom, allspice, clove and tsaoko amomum fruit. The spice and the non-fragrant chicken sauce are matched with each other to be used as a soup base, the taste is mellow and delicious, and the flavor and the mouthfeel of the hot pot are improved. In addition, the hotpot condiment prepared from the raw materials in a specific ratio does not become bitter along with the prolonging of the boiling time.
Preferably, the spice accounts for 0.5-2.5% of the total amount of the hotpot condiment.
Further preferably, the spice accounts for 1.2-2% of the total amount of the hotpot condiment, and most preferably 1.8%.
Still further preferably, the total weight of the aniseed, the cassia bark and the tsaoko amomum fruit accounts for 67-83 percent of the weight of the spice; the weight ratio of the star anise, the cassia bark and the amomum tsao-ko is (1-5): (0.5-2): (2-3.3).
The inventor finds that the hotpot condiment smells very fragrant and tastes common when being eaten due to the fact that the types of spices are various, the spices are not reasonably matched, the spices are excessively used and the like, and in the application, the hotpot condiment smells fragrant and tastes more fragrant can be obtained by controlling the types of the spices, the total using amount of the spices and the using amount of the main components.
Preferably, the oil includes tallow, rapeseed oil and fish oil.
Further preferably, the ratio of the total weight of the fish oil and the beef tallow to the weight of the rapeseed oil is (3-6): 1.
still further preferably, the dosage ratio of the beef tallow to the fish oil is (1-5): (0.8-1.6).
By adopting the technical scheme, the beef tallow, the fish oil and the rapeseed oil are matched with each other according to a specific proportion, so that the flavor and the taste of the hotpot condiment can be improved, and the common fall sensation when the hotpot condiment smells very fragrant but is actually eaten is reduced.
Preferably, the hot pepper comprises glutinous rice cake hot pepper and dry hot pepper, and further preferably, the weight ratio of the glutinous rice cake hot pepper to the dry hot pepper is (1.7-3.5): 1; still further preferably, the dry peppers include rod peppers, starfish peppers, lantern peppers and two-vitex peppers, and the dosage ratio of the rod peppers, the starfish peppers, the lantern peppers and the two-vitex peppers is (1-3): (0.5-2): (0.1-1): (3-7).
By adopting the technical scheme, the glutinous rice cake chili can improve the color and the flavor of the hotpot condiment, the wild pepper, the starfish chili, the lantern chili and the double-vitex chili can improve the flavor and the taste of the hotpot condiment, and the glutinous rice cake chili and the dried chili are matched with each other, so that the flavor and the taste of the hotpot condiment can be enhanced, and the appetite of people can be enhanced.
In a second aspect, the application provides a preparation method of the hotpot condiment, which adopts the following technical scheme: a method for preparing chafing dish bottom material comprises heating oil to 50-80 deg.C, adding crystal sugar, parching, adding rhizoma Zingiberis recens, Bulbus Allii and fructus Zanthoxyli, taking out when rhizoma Zingiberis recens, Bulbus Allii and fructus Zanthoxyli become golden yellow, adding bean paste and Capsici fructus, parching, adding edible salt, rice vinegar, spice and odorless chicken sauce when water content is 20% -30%, and parching to remove water to obtain chafing dish bottom material.
The hotpot condiment prepared by the preparation method has the advantages of aromatic flavor, good mouthfeel, strong fragrance when smelling, and more fragrance when eaten.
Detailed Description
The present application will be described in further detail with reference to examples. Specifically, the following are described: the following examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer; the starting materials used in the following examples are all those conventionally commercially available except where specifically noted.
Examples
Example 1
A preparation method of chafing dish bottom material comprises the following steps
Heating beef tallow 400g to 70 ℃, adding crystal sugar 20g, frying, adding ginger 70g, garlic 70g and pepper 10g, taking out when the ginger, garlic and pepper become golden yellow, adding bean cotyledon in Pi county 100g and glutinous rice cake pepper 170g, frying, adding edible salt 10g, rice vinegar 24g, spice 5g and chicken sauce seasoning 30g when the water content is fried to 24%, frying and drying to obtain the hotpot condiment.
The spice is prepared from star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, fennel, cardamom, clove and allspice according to the weight ratio of 1:1:1:1:1: 1.
Example 2
A preparation method of chafing dish bottom material comprises the following steps
Heating 500g of beef tallow to 70 ℃, adding 5g of rock sugar, frying, adding 50g of ginger, 50g of garlic and 50g of pepper, fishing out when the ginger, the garlic and the pepper become golden yellow, adding 90g of bean paste in Pi county and 150g of glutinous rice cake chili, frying, adding 50g of edible salt, 17g of rice vinegar, 18g of spice and 20g of non-fragrant chicken sauce seasoning when the water content is fried to 24%, and frying to remove the dry water content to obtain the hotpot condiment.
The spice is prepared from star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, fennel, cardamom, clove and allspice according to the weight ratio of 1:1:1:1:1: 1.
Example 3
A preparation method of chafing dish bottom material comprises the following steps
Heating 600g of beef tallow to 70 ℃, adding 10g of rock sugar, frying, adding 56g of ginger, 20g of garlic and 31g of pepper, fishing out when the ginger, the garlic and the pepper become golden yellow, adding 80g of bean paste in Pi county and 120g of glutinous rice cake chili, frying, adding 35g of edible salt, 8g of rice vinegar, 20g of spice and 20g of flavor-free chicken sauce seasoning when the water content is fried to 24%, and frying to remove the dry water content to obtain the hotpot condiment.
The spice is prepared from star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, fennel, cardamom, clove and allspice according to the weight ratio of 1:1:1:1:1: 1.
Example 4
A preparation method of chafing dish bottom material comprises the following steps
Heating 513g of beef tallow to 70 ℃, adding 5g of rock sugar for stir-frying, adding 50g of ginger, 50g of garlic and 50g of pepper, fishing out when the ginger, the garlic and the pepper become golden yellow, adding 90g of bean paste in Pi county and 150g of glutinous rice cake chili, stir-frying, adding 50g of edible salt, 17g of rice vinegar, 5g of spice and 20g of non-fragrant chicken sauce seasoning when the water content is stir-fried to 24%, and stir-frying to dry, thus obtaining the hotpot condiment.
The spice is prepared from star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, fennel, cardamom, clove and allspice according to the weight ratio of 1:1:1:1:1: 1.
Example 5
A preparation method of chafing dish bottom material comprises the following steps
Heating 500g of beef tallow to 70 ℃, adding 5g of rock sugar, frying, adding 50g of ginger, 50g of garlic and 50g of pepper, fishing out when the ginger, the garlic and the pepper become golden yellow, adding 90g of bean paste in Pi county and 150g of glutinous rice cake chili, frying, adding 50g of edible salt, 17g of rice vinegar, 18g of spice and 20g of non-fragrant chicken sauce seasoning when the water content is fried to 24%, and frying to remove the dry water content to obtain the hotpot condiment.
The spice is prepared from star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, fennel, cardamom, clove and allspice according to the weight ratio of 4.33:4.33:4.33:1:1:1:1: 1.
Example 6
A preparation method of chafing dish bottom material comprises the following steps
Heating 500g of beef tallow to 70 ℃, adding 5g of rock sugar, frying, adding 50g of ginger, 50g of garlic and 50g of pepper, fishing out when the ginger, the garlic and the pepper become golden yellow, adding 90g of bean paste in Pi county and 150g of glutinous rice cake chili, frying, adding 50g of edible salt, 17g of rice vinegar, 18g of spice and 20g of non-fragrant chicken sauce seasoning when the water content is fried to 24%, and frying to remove the dry water content to obtain the hotpot condiment.
The spice is prepared from star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, fennel, cardamom, clove and allspice according to the weight ratio of 3.7:1.85:7.4:1:1:1: 1.
Example 7
A preparation method of chafing dish bottom material comprises the following steps
Heating 500g of beef tallow to 70 ℃, adding 5g of rock sugar, frying, adding 50g of ginger, 50g of garlic and 50g of pepper, fishing out when the ginger, the garlic and the pepper become golden yellow, adding 90g of bean paste in Pi county and 150g of glutinous rice cake chili, frying, adding 50g of edible salt, 17g of rice vinegar, 18g of spice and 20g of non-fragrant chicken sauce seasoning when the water content is fried to 24%, and frying to remove the dry water content to obtain the hotpot condiment.
The spice is prepared from star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, fennel, cardamom, clove and allspice according to the weight ratio of 6.3:2.5:4.2:1:1:1:1: 1.
Example 8
A preparation method of chafing dish bottom material comprises the following steps
Mixing 166.7g of beef tallow, 166.7g of rapeseed oil and 166.6g of fish oil, heating to 70 ℃, adding 5g of rock candy for stir-frying, adding 50g of ginger, 50g of garlic and 50g of pepper, fishing out after the ginger, the garlic and the pepper become golden yellow, adding 90g of Pixian county broad bean paste and 150g of glutinous rice cake pepper, stir-frying, adding 50g of edible salt, 17g of rice vinegar, 18g of spice and 20g of aromatic-free chicken juice seasoning when the water content is stir-fried to 24%, and stir-frying to dry, thus obtaining the hotpot condiment.
The spice is prepared from star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, fennel, cardamom, clove and allspice according to the weight ratio of 6.3:2.5:4.2:1:1:1:1: 1.
Example 9
A preparation method of chafing dish bottom material comprises the following steps
Mixing 187.5g beef tallow, 187.5g fish oil and 125g rapeseed oil, heating to 70 ℃, adding 5g rock sugar, stir-frying, adding 50g ginger, 50g garlic and 50g pepper, taking out after ginger, garlic and pepper become golden yellow, adding 90g bean paste in Pixian county and 150g glutinous rice cake pepper, stir-frying, adding 50g edible salt, 17g rice vinegar, 18g spice and 20g non-fragrant chicken sauce when the water content is stir-fried to 24%, and stir-frying to dry, thus obtaining the hotpot condiment.
The spice is prepared from star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, fennel, cardamom, clove and allspice according to the weight ratio of 6.3:2.5:4.2:1:1:1:1: 1.
Example 10
A preparation method of chafing dish bottom material comprises the following steps
Mixing 214.3g of beef tallow, 214.3g of fish oil and 71.4g of rapeseed oil, heating to 70 ℃, adding 5g of rock candy for stir-frying, adding 50g of ginger, 50g of garlic and 50g of pepper, fishing out the ginger, the garlic and the pepper when the ginger, the garlic and the pepper become golden yellow, adding 90g of Pixian soybean paste and 150g of glutinous rice cake pepper, stir-frying, adding 50g of edible salt, 17g of rice vinegar, 18g of spice and 20g of non-fragrant chicken sauce seasoning when the water content is stir-fried to 24%, and stir-frying until the water content is dry, thus obtaining the hotpot condiment.
The spice is prepared from star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, fennel, cardamom, clove and allspice according to the weight ratio of 6.3:2.5:4.2:1:1:1:1: 1.
Example 11
A preparation method of chafing dish bottom material comprises the following steps
Mixing 238.1g of beef tallow, 190.5g of fish oil and 71.4g of rapeseed oil, heating to 70 ℃, adding 5g of rock candy, frying, adding 50g of ginger, 50g of garlic and 50g of pepper, taking out the ginger, the garlic and the pepper when the ginger, the garlic and the pepper become golden yellow, adding 90g of Pixian soybean paste and 150g of glutinous rice cake pepper, frying, adding 50g of edible salt, 17g of rice vinegar, 18g of spice and 20g of non-fragrant chicken sauce seasoning when the water is fried to 24%, and frying until the water is dried, thus obtaining the hotpot condiment.
The spice is prepared from star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, fennel, cardamom, clove and allspice according to the weight ratio of 6.3:2.5:4.2:1:1:1:1: 1.
Example 12
A preparation method of chafing dish bottom material comprises the following steps
324.7g of beef tallow, 103.9g of fish oil and 71.4g of rapeseed oil are mixed, heated to 70 ℃, 5g of rock candy is added for stir-frying, 50g of ginger, 50g of garlic and 50g of pepper are added, after the ginger, the garlic and the pepper become golden yellow, 90g of Pixian soybean paste and 150g of glutinous rice cake pepper are added for stir-frying, when the water content is stir-fried to 24%, 50g of edible salt, 17g of rice vinegar, 18g of spice and 20g of non-fragrant chicken sauce seasoning are added, and the stir-frying is carried out until the water content is dry, so that the hotpot condiment can be prepared.
The spice is prepared from star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, fennel, cardamom, clove and allspice according to the weight ratio of 6.3:2.5:4.2:1:1:1:1: 1.
Example 13
A preparation method of chafing dish bottom material comprises the following steps
324.7g of beef tallow, 103.9g of fish oil and 71.4g of rapeseed oil are mixed, heated to 70 ℃, 5g of rock candy is added for stir-frying, 50g of ginger, 50g of garlic and 50g of pepper are added, after the ginger, the garlic and the pepper become golden yellow, 55.5g of two-chaste tree-shaped chili is added for stir-frying for 60s, 90g of Pixian bean paste and 94.5g of glutinous rice cake chili are added for stir-frying, when the moisture is stir-fried to 24%, 50g of edible salt, 17g of rice vinegar, 18g of spice and 20g of non-fragrant chicken sauce are added, and the hot pot seasoning is stir-fried to dry, thus obtaining the hot pot seasoning.
The spice is prepared from star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, fennel, cardamom, clove and allspice according to the weight ratio of 6.3:2.5:4.2:1:1:1:1: 1.
Example 14
A preparation method of chafing dish bottom material comprises the following steps
324.7g of beef tallow, 103.9g of fish oil and 71.4g of rapeseed oil are mixed, heated to 70 ℃, 5g of rock candy is added for stir-frying, 50g of ginger, 50g of garlic and 50g of pepper are added, after the ginger, the garlic and the pepper become golden yellow, 33.3g of two-chaste tree-shaped chili is added for stir-frying for 60s, 90g of Pixian bean paste and 116.7g of glutinous rice cake chili are added for stir-frying, when the moisture is stir-fried to 24%, 50g of edible salt, 17g of rice vinegar, 18g of spice and 20g of non-fragrant chicken sauce are added for stir-frying, and the hot pot seasoning is obtained.
The spice is prepared from star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, fennel, cardamom, clove and allspice according to the weight ratio of 6.3:2.5:4.2:1:1:1:1: 1.
Example 15
A preparation method of chafing dish bottom material comprises the following steps
324.7g of beef tallow, 103.9g of fish oil and 71.4g of rapeseed oil are mixed, heated to 70 ℃, 5g of rock candy is added for stir-frying, 50g of ginger, 50g of garlic and 50g of pepper are added, when the ginger, the garlic and the pepper become golden yellow, 12.1g of rod chilli, 6g of star pepper, 1.2g of lantern pepper and 36.2g of double-twig pepper are added for stir-frying for 60s, 90g of Pixian bean paste and 94.5g of glutinous rice cake pepper are added for stir-frying, when the moisture is stir-fried for 24%, 50g of edible salt, 17g of rice vinegar, 18g of spice and 20g of non-fragrant chicken sauce are added for stir-frying, and the hot pot bottom material is prepared by stir-frying the dry moisture.
The spice is prepared from star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, fennel, cardamom, clove and allspice according to the weight ratio of 6.3:2.5:4.2:1:1:1:1: 1.
Example 16
A preparation method of chafing dish bottom material comprises the following steps
324.7g of beef tallow, 103.9g of fish oil and 71.4g of rapeseed oil are mixed, heated to 70 ℃, 5g of rock candy is added for stir-frying, 50g of ginger, 50g of garlic and 50g of pepper are added, when the ginger, the garlic and the pepper become golden yellow, 12.8g of wild pepper, 8.5g of star pepper, 4.3g of lantern pepper and 29.9g of two-twig pepper are added for stir-frying for 60s, 90g of Pixian bean paste and 94.5g of glutinous rice cake pepper are added for stir-frying, when the moisture is stir-fried for 24%, 50g of edible salt, 17g of rice vinegar, 18g of spice and 20g of non-odor chicken sauce are added for stir-frying and drying the moisture, and the hot pot bottom material is prepared.
The spice is prepared from star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, fennel, cardamom, clove and allspice according to the weight ratio of 6.3:2.5:4.2:1:1:1:1: 1.
Comparative example
Comparative example 1
A preparation method of chafing dish bottom material comprises the following steps
Heating 468g of beef tallow to 70 ℃, adding 5g of rock sugar, frying, adding 50g of ginger, 50g of garlic and 50g of pepper, fishing out when the ginger, the garlic and the pepper become golden yellow, adding 90g of bean paste in Pi county and 150g of glutinous rice cake chili, frying, adding 50g of edible salt, 17g of rice vinegar, 50g of spice and 20g of flavor-free chicken sauce when the water content is fried to 24%, and frying to remove the dry water content to obtain the hotpot condiment.
The spice is prepared from star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, fennel, cardamom, clove and allspice according to the weight ratio of 1:1:1:1:1: 1.
Comparative example 2
A preparation method of chafing dish bottom material comprises the following steps
Heating 500g of beef tallow to 70 ℃, adding 5g of rock sugar, frying, adding 50g of ginger, 50g of garlic and 50g of pepper, fishing out when the ginger, the garlic and the pepper become golden yellow, adding 90g of bean paste in Pi county and 150g of glutinous rice cake chili, frying, adding 50g of edible salt, 17g of rice vinegar, 18g of spice and 20g of non-fragrant chicken sauce seasoning when the water content is fried to 24%, and frying to remove the dry water content to obtain the hotpot condiment.
The spice is prepared from star anise, cassia bark and tsaoko amomum fruit according to the weight ratio of 1:1: 1.
Comparative example 3
A preparation method of chafing dish bottom material comprises the following steps
Heating 500g of beef tallow to 70 ℃, adding 5g of rock sugar, frying, adding 50g of ginger, 50g of garlic and 50g of pepper, fishing out when the ginger, the garlic and the pepper become golden yellow, adding 90g of bean paste in Pi county and 150g of glutinous rice cake chili, frying, adding 50g of edible salt, 17g of rice vinegar, 18g of spice and 20g of non-fragrant chicken sauce seasoning when the water content is fried to 24%, and frying to remove the dry water content to obtain the hotpot condiment.
The spice is prepared from star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, fennel, cardamom, clove, allspice, cinnamon, pepper, dried orange peel and hawthorn fruit according to the weight ratio of 1:1:1:1:1:1: 1.
Performance test
1. Sensory evaluation
The hotpot seasonings obtained in examples 1-16 and comparative examples 1-3 were subjected to sensory evaluation, and the evaluation indexes, criteria and scores are shown in the following table 1, and the higher the score is, the better the flavor and taste of the hotpot seasoning is.
TABLE 1 sensory evaluation criteria Table
TABLE 2 sensory evaluation Table
| Hotpot condiment | Flavor and mouthfeel/min |
| Example 1 | 5.3 |
| Example 2 | 6.5 |
| Example 3 | 6.8 |
| Example 4 | 4.6 |
| Example 5 | 7.0 |
| Example 6 | 7.5 |
| Example 7 | 8.3 |
| Example 8 | 8.1 |
| Example 9 | 8.4 |
| Example 10 | 8.5 |
| Example 11 | 8.8 |
| Example 12 | 9.3 |
| Example 13 | 8.8 |
| Example 14 | 8.5 |
| Example 15 | 9.6 |
| Example 16 | 9.8 |
| Comparative example 1 | 1.8 |
| Comparative example 2 | 3.5 |
| Comparative example 3 | 2.1 |
As can be seen by combining examples 1-4 and comparative examples 1-3 with Table 1, the weight ratio of the spices to the hot pot base, the composition of the spices, and the amounts of the ingredients in the spices all affect the quality of the hot pot base, and in this application, the spices are made of anise, cinnamon, tsaoko amomum fruit, kaempferia galangal, fennel, cardamom, clove, and allspice, and the spices account for 1.2% -2%, most preferably 1.8% of the total amount of the hot pot base, and a hot pot base that smells and tastes more fragrant can be obtained.
As can be seen by combining examples 2, 5-7 with Table 2, the total weight of aniseed, cinnamon and tsaoko cardamom in the spice is 67-83% by weight, and the weight ratio of aniseed, cinnamon and tsaoko cardamom is (1-5): (0.5-2): (2-3.3), preferably, the weight ratio of star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, fennel, round cardamom, clove and allspice is (1-5): (0.5-2): (2-3.3): 1:1:1:1:1, can reduce the fall between the smell of the hot pot and the actual eating.
As can be seen by combining examples 7-12 with Table 2, the oils were compounded from tallow, rapeseed oil and fish oil, the ratio of the total weight of fish oil and tallow to the weight of rapeseed oil being (3-6): 1, the dosage ratio of the beef tallow to the fish oil is (1-5): (0.8-1.6) can reduce the difference between the smell of the hotpot condiment and the actual eating.
As can be seen by combining examples 12-16 and Table 2, the weight ratio of the glutinous rice cake pepper to the dried pepper is (1.7-3.5): 1, and the weight ratio of the dried pepper is (1-3): (0.5-2): (0.1-1): (3-7) wild pepper, starfish pepper, lantern pepper and double-chaste tree fruit pepper, which can improve the flavor and taste of the hotpot condiment and reduce the common fall of eating the hotpot condiment while smelling very fragrant.
2. Evaluation of safety
The residual amount of nitrite in the hotpot condiment prepared in examples 1-16 and comparative examples 1-3 was measured to be 1.05-1.52 according to the sanitary standards for use of food additives issued by the ministry of health.
3. According to DBS 50/022-; the acid value is 3.0-3.3, which meets the standard.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (10)
1. The hotpot condiment is characterized by being prepared from the following raw materials in parts by weight:
40-60 parts of oil, 12-17 parts of hot pepper, 8-10 parts of Pixian county bean paste, 1-5 parts of pepper, 2-7 parts of garlic, 1-3 parts of non-odor chicken sauce seasoning, 5-7 parts of ginger, 1-5 parts of edible salt, 0.5-2 parts of rock candy, 0.8-2.4 parts of rice vinegar and 0.5-2 parts of spice;
the spice is fructus Anisi Stellati, rhizoma Kaempferiae, cortex Cinnamomi Japonici, fructus Foeniculi, fructus Amomi rotundus, allspice, flos Caryophylli and fructus Tsaoko.
2. The hotpot condiment according to claim 1, characterized in that: the spice accounts for 0.5-2.5% of the total amount of the hotpot condiment.
3. The hotpot condiment according to claim 1, characterized in that: the total weight of the aniseed, the cassia bark and the tsaoko amomum fruit accounts for 67-83% of the weight of the spice.
4. The hotpot condiment according to claim 3, characterized in that: the weight ratio of the star anise, the cassia bark and the amomum tsao-ko is (1-5): (0.5-2): (2-3.3).
5. The hotpot condiment according to claim 1, characterized in that: the oils include tallow, rapeseed oil and fish oil.
6. The hotpot condiment according to claim 5, characterized in that: the ratio of the total weight of the fish oil and the beef tallow to the weight of the rapeseed oil (3-6): 1.
7. the hotpot condiment according to claim 6, characterized in that: the dosage ratio of the beef tallow to the fish oil is (1-5): (0.8-1.6).
8. A hotpot condiment according to any one of claims 1-7, characterized in that: the hot pepper comprises glutinous rice cake hot pepper and dried hot pepper.
9. The hotpot condiment according to claim 8, wherein: the dried peppers comprise wild peppers, gypsophila paniculata peppers, lantern peppers and two-vitex negundo peppers, and the dosage ratio of the wild peppers, the gypsophila paniculata peppers, the lantern peppers and the two-vitex negundo peppers is (1-3): (0.5-2): (0.1-1): (3-7).
10. The method for preparing a hotpot condiment according to any one of claims 1-9, wherein: comprises the following steps
Heating the oil to 50-80 ℃, adding crystal sugar, frying, adding ginger, garlic and pepper, fishing out when the ginger, garlic and pepper become golden yellow, adding Pixian bean paste and pepper, frying, adding edible salt, rice vinegar, spice and non-fragrant chicken sauce seasoning when the water content is 20-30%, and frying to dry, thus obtaining the hotpot condiment.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114343152A (en) * | 2021-12-30 | 2022-04-15 | 玉林师范学院 | Beautiful millettia root pot seasoning and preparation method thereof |
| CN115590174A (en) * | 2022-10-31 | 2023-01-13 | 重庆德庄农产品开发有限公司（Cn） | Frying method for improving flavor of hotpot condiment |
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| CN102406150A (en) * | 2011-12-01 | 2012-04-11 | 余家友 | Hot pot flavoring and preparation method thereof |
| CN111802615A (en) * | 2020-07-27 | 2020-10-23 | 新疆新东方烹饪培训学校有限公司 | Healthy spicy hotpot condiment and preparation method thereof |
| CN112314922A (en) * | 2020-11-06 | 2021-02-05 | 四川依田文商科技有限公司 | Hotpot condiment and preparation process thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406150A (en) * | 2011-12-01 | 2012-04-11 | 余家友 | Hot pot flavoring and preparation method thereof |
| CN111802615A (en) * | 2020-07-27 | 2020-10-23 | 新疆新东方烹饪培训学校有限公司 | Healthy spicy hotpot condiment and preparation method thereof |
| CN112314922A (en) * | 2020-11-06 | 2021-02-05 | 四川依田文商科技有限公司 | Hotpot condiment and preparation process thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114343152A (en) * | 2021-12-30 | 2022-04-15 | 玉林师范学院 | Beautiful millettia root pot seasoning and preparation method thereof |
| CN115590174A (en) * | 2022-10-31 | 2023-01-13 | 重庆德庄农产品开发有限公司（Cn） | Frying method for improving flavor of hotpot condiment |
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