CN114009738A - Thin oil hotpot condiment and preparation method thereof - Google Patents
Thin oil hotpot condiment and preparation method thereof Download PDFInfo
- Publication number
- CN114009738A CN114009738A CN202111240336.1A CN202111240336A CN114009738A CN 114009738 A CN114009738 A CN 114009738A CN 202111240336 A CN202111240336 A CN 202111240336A CN 114009738 A CN114009738 A CN 114009738A
- Authority
- CN
- China
- Prior art keywords
- weight
- base material
- fermentation
- preparing
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Classifications
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seasonings (AREA)
Abstract
In order to achieve the purposes of pressing fishy smell and endowing food materials with thick, thick and heavy fat flavor in the consumption process, the traditional hotpot condiment is added with excessive oil, so that the cost is high, a plurality of merchants generate a motivation for recycling the old oil, and the hotpot condiment does not conform to the long-term trend of healthy diet. Based on the above, the invention provides the thin oil chafing dish with the same consumption experience, the proportion of the base material and the water is reasonably matched, the oil content of the bottom of the chafing dish is reduced, the adding amount of the water in the pot is usually 1-1.5kg, the adding amount of the base material is 0.45kg, and because the chafing dish red oil is not added independently, the oil content in the pot can be kept about 0.25kg basically, the lack of the fat and the fragrance is compensated by the coordinated compound flavor, and the effect of the thin oil is achieved. The thin oil chafing dish can promote the industrial upgrading, and has a new choice for continuously growing the chafing dish consumption.
Description
Technical Field
The invention relates to the technical field of hotpot condiment processing, in particular to a preparation method of a thin-oil hotpot condiment.
Background
Chafing dish is an original Chinese diet, is favored by more and more consumers due to special taste and flavor, and particularly consumers in Chongqing and the like have unique taste to red oil chafing dish. The quality of the chafing dish is mainly determined by the quality of chafing dish bottom materials, the traditional chafing dish bottom materials are generally represented by the Chongqing chafing dish, the spicy flavor is prominent and stimulating, the thick oil surface and the extremely strong oil flavor are mainly used, and the heavy oil spicy is the main characteristic of the product.
The traditional chafing dish is like boiling food materials with oil, the adding amount of water in a pot is usually 0.5-1kg, the adding amount of chafing dish red oil is up to 1-2.5kg, and the adding amount of the red oil is up to 2-4kg for individual extreme application, so that a thicker oil level is reached, and stronger grease feeling and flavor are generated. The traditional chafing dish is characterized in that heavy oil is spicy, and the oil intake is too high (far higher than the theoretical intake of everyone by 25 g/day) in the eating process, so that various cardiovascular and cerebrovascular diseases and other diseases are caused; most flavor substances of the traditional chafing dish are oil-soluble and are also the reason of more oil and less water.
Disclosure of Invention
The present invention provides a method for preparing a thin oil hotpot condiment. During the boiling process of the hotpot condiment, the effect of flavor slow release can be achieved, and the edible sense can be improved.
In order to achieve the purpose, the invention adopts the technical scheme that:
a method for preparing thin oil chafing dish bottom flavoring comprises preparing compound flavoring paste, and parching the compound flavoring paste and other raw materials;
wherein the method for preparing the composite sauce comprises the following steps: preparing a first base material;
preparing a second base material; and
mixing the prepared first base material and the second base material, and performing recombination secondary fermentation;
the weight ratio of the first base material to the second base material is 1-2: 1.
Further, the recombinant secondary fermentation method comprises:
adding common salt accounting for 1-3% of the total weight of the mixed base materials into the mixed base materials of the first base materials and the second base materials to carry out fermentation in a first stage to obtain a fermentation intermediate; and
adding dry chilli powder into the fermentation intermediate, and adding salt accounting for 5-7% of the total weight of the fermentation intermediate and the dry chilli powder to perform second-stage fermentation;
wherein the total weight of the first base material and the second base material is 70-90 parts by weight, and the weight of the dry chilli powder is 10-15 parts by weight.
Further, the dried chili powder is obtained by crushing the dried chili through a coarse screen, and the particle size of the crushed chili powder is 0.3-0.8 cm.
Further, the fermentation of the first stage is performed for 5-10 days at normal temperature in a semi-closed environment without inoculating strains; the second stage of fermentation is performed at normal temperature in a semi-closed environment for 10-20 days without inoculating strains.
Further, the preparation of the first binder specifically comprises:
adding table salt accounting for 18-22% of the weight of the fresh red peppers into the pretreated fresh red peppers, and carrying out closed fermentation for 2-3 months to obtain fermented pepper grains;
adding water which is 15-25cm deep into the broad bean segments, and soaking for 2-3 hours;
draining the soaked broad bean segments, adding aspergillus oryzae mixed with wheat flour, wherein the using amount of the aspergillus oryzae is 2-5 per mill of the weight of the broad bean segments with drained water, and completing inoculation;
making starter for the inoculated broad bean segments;
adding the broad bean segments subjected to starter propagation into saline water with the mass percentage concentration of 18-20%, uniformly stirring, and fermenting for 5-7 months to obtain sweet segments; and
mixing the fermented chili grains and the sweet petals according to the weight ratio of 2.5:1, and fermenting for 4-8 months in a sun exposure manner.
Further, the specific method for preparing the starter comprises the following steps: spreading the inoculated broad bean segments on a koji bed, wherein the thickness of the koji material is 25-30cm, and the temperature is 28-37 ℃;
the weight ratio of the saline water to the broad bean segments completing the starter propagation is 1: 1.2-1.4;
wherein, the moisture content of the bean paste after the starter propagation is 18-22%.
Further, the preparation of the second binder specifically comprises:
adding table salt accounting for 18-22% of the weight of the fresh red peppers into the pretreated fresh red peppers, and carrying out closed fermentation for 2-3 months to obtain fermented pepper grains;
adding water which is 15-25cm deep into the broad bean segments, and soaking for 2-3 hours;
draining the soaked broad bean segments, adding aspergillus oryzae mixed with wheat flour, wherein the using amount of the aspergillus oryzae is 2-5 per mill of the weight of the broad bean segments with drained water, and completing inoculation;
making starter for the inoculated broad bean segments;
adding the broad bean segments subjected to starter propagation into saline water with the mass percentage concentration of 18-20%, uniformly stirring, and fermenting for 5-7 months to obtain sweet segments;
mixing sweet petals and fermented pepper according to a weight ratio of 3:7, taking 97 parts by weight of the sweet petals and the fermented pepper, adding 1.5 parts by weight of salted ginger, 1.5 parts by weight of monosodium glutamate and 0.95 part by weight of spices, and mixing to obtain a mixture; and
putting the mixture into a container, adding vegetable oil, adding into the container until the mixture is submerged, and performing mixed fermentation for 28-32 days.
Further, the specific method for preparing the starter comprises the following steps: spreading the inoculated broad bean segments on a koji bed, wherein the thickness of the koji material is 25-30cm, and the temperature is 28-37 ℃;
the weight ratio of the saline water to the broad bean segments completing the starter propagation is 1: 1.2-1.4;
wherein, the moisture content of the bean paste after the starter propagation is 18-22%.
Further, the other raw materials comprise the following components in parts by weight: 40-50 parts of grease, 2-4 parts of ginger garlic, 0.1-0.3 part of fermented soya beans, 2-4 parts of fermented glutinous rice, 5-8 parts of boiled pepper, 0.5-1.5 parts of pepper granules, 0.4-0.6 part of spice powder and 10-15 parts of powdery raw materials; 18-22 parts of the compound seasoning sauce;
the powdery raw materials comprise monosodium glutamate, edible salt, chicken essence seasoning powder and I + G.
Further, the stir-frying processing method comprises the following steps:
adding oil, heating to 140-;
controlling the temperature at 100-;
adding fermented soya beans and stir-frying for 1-2 minutes;
adding fermented glutinous rice, parching for 1-2 min until a large amount of water vapor evaporates;
adding spice powder, and frying to lose most of water and make the fragrance strong;
adding cooked Capsici fructus, and parching to give fragrance;
adding the powdery raw materials, frying for 1-2 minutes, and turning off the fire.
The invention also provides the thin oil hotpot condiment prepared by the preparation method of any one of the thin oil hotpot condiments.
Compared with the prior art, the invention has the following beneficial effects:
the composite seasoning sauce is prepared by firstly carrying out secondary recombination on a first base material, a second base material and crushed chilli powder according to a certain proportion, and carrying out secondary fermentation in a semi-closed fermentation tank at normal temperature under natural conditions, so that the sauce flavor in the broad beans is excited, and the sauce flavor is more durable; meanwhile, the volatile capsaicin which generates the piquancy in the raw material dry capsicum is neutralized with the acid substances generated in the fermentation process, so that the piquancy in the capsicum is softer, and the piquancy is slowly released and is not stimulated; with the lapse of fermentation time, the dried pepper absorbs water to combine the pepper-flavor substances and the sauce flavor of the bean paste with each other. The prepared compound seasoning sauce and other raw materials can generate better flavor in the frying process, part of flavor can be locked in the chilli powder, and the flavor is slowly released in the boiling process of the hotpot, namely the effect of slowly releasing the flavor is achieved.
The proportion of the base material and the water is reasonably matched, the oil content of the pot bottom is reduced, the adding amount of the water in the pot is usually 1-1.5kg, the adding amount of the base material is 0.45kg, and because the hot pot red oil is not added independently basically, the oil content in the pot can be kept about 0.25kg basically, the lack of fat and fragrance is made up by the coordinated compound flavor, and the effect of thin oil is achieved. After the compound seasoning sauce is added, the overall flavor is relatively balanced, the compound flavors of oil fragrance, spicy taste, spice and the like form the main flavor of the product, the oil content is low (the oil level is thin), and the flavor is slowly released and is concentrated after being cooked.
Drawings
FIG. 1 is a graph showing the classification and amount change of flavor substances at different cooking times for examples 1 to 3 and comparative examples 1 to 3.
Detailed Description
The present invention is described in detail below with reference to the drawings and examples, and it should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention. The invention is susceptible to numerous insubstantial modifications and adaptations by those skilled in the art in view of the foregoing disclosure.
"parts" in the practice of the present invention are parts by weight.
The "recombinant secondary fermentation" of the present invention means that the fermented first base material and the fermented second base material are mixed and then fermented again.
The first embodiment of the invention provides a preparation method of a thin oil hotpot condiment, which comprises the steps of preparing a compound sauce, and frying the compound sauce and other raw materials; wherein the method for preparing the composite sauce comprises the following steps: preparing a first base material; preparing a second base material; mixing the prepared first base material and the second base material, and performing recombination secondary fermentation; the weight ratio of the first base material to the second base material is 1-2: 1.
Wherein the recombinant secondary fermentation method comprises: adding common salt accounting for 1-3% of the total weight of the mixed base materials into the mixed base materials of the first base materials and the second base materials to carry out fermentation in a first stage to obtain a fermentation intermediate; adding dry chilli powder into the fermentation intermediate, and adding salt accounting for 5-7% of the total weight of the fermentation intermediate and the dry chilli powder to perform second-stage fermentation; wherein the total weight of the first base material and the second base material is 70-90 parts by weight, and the weight of the dry chilli powder is 10-15 parts by weight.
In an alternative embodiment, the total weight of the first base material and the second base material is 70-90 parts by weight, and the dry chilli powder is 10-15 parts by weight.
In the process of recombination secondary fermentation, different base materials are subjected to secondary microbial fermentation in a semi-closed jar, so that the sauce flavor in the broad beans can be further excited, and the sauce flavor is more durable; the volatile capsaicin with the piquancy generated in the chili serving as the raw material is neutralized with the acid substances generated in the fermentation process, so that the piquancy in the chili is softer, and the piquancy is released slowly without stimulation; in the fermentation process, the dry chili absorbs water along with the lapse of the fermentation time to enable the spicy substances of the chili and the sauce taste to be mutually compounded, and in the frying process of the base material in the later period, better flavor can be generated, and part of the fragrance can be locked in the chili powder and slowly released.
In an alternative embodiment, the pretreatment of the dried peppers is: pulverizing dried Capsici fructus with coarse screen to obtain powder with particle size of 0.3-0.8 cm.
In an optional embodiment, the weight parts of the oil and fat are 40-50 parts, the ginger and garlic are 2-4 parts, the fermented soya beans are 0.1-0.3 part, the fermented glutinous rice is 2-4 parts, the boiled pepper is 5-8 parts, the pepper granules are 0.5-1.5 parts, the spice powder is 0.4-0.6 part, and the powdery raw material is 10-15 parts; 18-22 parts of the compound seasoning sauce. Wherein the powdery raw materials comprise monosodium glutamate, edible salt, chicken essence seasoning powder and I + G.
In an alternative embodiment, the method of stir-frying comprises the steps of: adding oil, heating to 140-; controlling the temperature at 100-; adding fermented soya beans and stir-frying for 1-2 minutes; adding fermented glutinous rice, parching for 1-2 min until a large amount of water vapor evaporates; adding spice powder, and frying to lose most of water and make the fragrance strong; adding cooked Capsici fructus, and parching to give fragrance; adding the powdery raw materials, frying for 1-2 minutes, and turning off the fire.
The proportion of the bottom materials and water is reasonably matched in the boiling process of the hotpot bottom materials in the embodiment of the invention, the oil content of the bottom of the hotpot is reduced, the adding amount of water in a pot is 1-1.5kg usually, the adding amount of the bottom materials is 0.45kg, and the oil content in the pot can be basically kept about 0.25kg because the hotpot red oil is not added independently, so that the lack of fat and fragrance is made up by the coordinated compound flavor, and the effect of thin oil is achieved.
In order to better understand the technical scheme provided by the invention, the preparation method and the performance detection of the thin oil hotpot condiment are respectively described in the following specific examples.
Example 1
A preparation method of a thin oil hotpot condiment comprises the following steps:
1.1 preparation of composite sauce:
the composite seasoning sauce comprises the following raw materials: 35 parts of second base material, 35 parts of first base material, 10 parts of dried chili powder with the particle size of 8mm and 4.7 parts of edible salt.
Preparing a first base material:
preparing fermented pepper grains: picking off pedicels of fresh red peppers, screening out impurities such as rotten peppers, green-head peppers, pepper branches and the like, cleaning and draining; processing the hot pepper into hot pepper sections of 2-3 cm, adding salt accounting for 18-22% of the weight of the fresh hot pepper, and sealing and fermenting for 2-3 months to obtain fermented hot pepper grains; in the closed fermentation process, in order to ensure that the salt and the pepper are uniformly mixed, continuously back-sprinkling pepper juice for the first 3 days, repeatedly sprinkling for several times for about 30 minutes every 12 hours for 1 time; the water content of the fermented chili mash is 60-75g/100g, the salt content (calculated by sodium chloride) is 16-18g/100g, and the total acid content (calculated by lactic acid) is less than or equal to 1.5g/100 g.
Preparing sweet petals: removing impurities such as broad bean shells and stones in the broad bean segments, and adding water submerging the broad bean segments by 15-25cm to soak for 2-3 hours until the segments are soft; filtering the soaked broad bean segments, drying in the air, adding Aspergillus oryzae (3.042) mixed with wheat flour, wherein the amount of Aspergillus oryzae is 2-5 ‰ of the weight of the broad bean segments with water removed, and completing inoculation; spreading the inoculated broad bean segments on the whole koji bed, wherein the thickness of the koji material is 25-30cm, the temperature is controlled at 28-37 ℃, and the koji can be obtained when the koji material is gradually changed from light yellow to yellow and the koji segments are loose and dried, and the moisture of the broad bean segments is generally 18-22%; adding 18-20% of saline water into the broad bean segments subjected to starter propagation, uniformly stirring (the weight ratio of the saline water to the broad bean segments subjected to starter propagation is 1: 1.2-1.4), and then, sun-exposing and fermenting for 5-7 months to obtain sweet broad beans; the mature sweet petals are reddish brown or tan in color, are oily and glossy, have rich sauce fragrance, delicious taste and are backfilled, the bean petals are softened and melted, and the sauce is thick and thick.
Mixing the fermented chili and the sweet petals according to the weight ratio of 2.5:1, exposing in the sun and fermenting for 4-8 months, and fermenting to be mature when the moisture of the broad beans is partially evaporated and the color of the broad beans is changed into reddish brown or reddish brown to obtain the first base material. The fermentation mature period in summer is 4-6 months, and the fermentation mature period in winter is 6-8 months.
The prepared first base material has water content of 48-53%, amino acid nitrogen content not less than 0.25g/100g, total acid content not more than 1.8g/100g, and reducing sugar content not more than 4.5g/100 g.
Preparing a second base material:
preparing fermented pepper grains: picking off pedicels of fresh red peppers, screening out impurities such as rotten peppers, green-head peppers, pepper branches and the like, cleaning and draining; processing the hot pepper into hot pepper sections of 2-3 cm, adding salt accounting for 18-22% of the weight of the fresh hot pepper, and sealing and fermenting for 2-3 months to obtain fermented hot pepper grains; in the closed fermentation process, in order to ensure that the salt and the pepper are uniformly mixed, continuously back-sprinkling pepper juice for the first 3 days, repeatedly sprinkling for several times for about 30 minutes every 12 hours for 1 time; the water content of the fermented chili mash is 60-75g/100g, the salt content (calculated by sodium chloride) is 16-18g/100g, and the total acid content (calculated by lactic acid) is less than or equal to 1.5g/100 g.
Preparing sweet petals: removing impurities such as broad bean shells and stones in the broad bean segments, and adding water submerging the broad bean segments by 15-25cm to soak for 2-3 hours until the segments are soft; filtering the soaked broad bean segments, airing the water, adding aspergillus oryzae (Lu Rang 3.042.042) mixed with wheat flour, wherein the using amount of the aspergillus oryzae is 2-5 per mill of the weight of the broad bean segments with the drained water, and completing inoculation; spreading the inoculated broad bean segments on the whole koji bed, wherein the thickness of the koji material is 25-30cm, the temperature is controlled at 28-37 ℃, and the koji can be obtained when the koji material is gradually changed from light yellow to yellow and the koji segments are loose and dried, and the moisture of the broad bean segments is generally 18-22%; adding 18-20% of saline water into the broad bean segments subjected to starter propagation, uniformly stirring (the weight ratio of the saline water to the broad bean segments subjected to starter propagation is 1: 1.2-1.4), and then, sun-exposing and fermenting for 5-7 months to obtain sweet broad beans; the mature sweet petals are reddish brown or tan in color, are oily and glossy, have rich sauce fragrance, delicious taste and are backfilled, the bean petals are softened and melted, and the sauce is thick and thick.
Mixing sweet petals and fermented pepper according to a weight ratio of 3:7, taking 97 parts by weight of the sweet petals and the fermented pepper, adding 1.5 parts by weight of salted ginger, 1.5 parts by weight of monosodium glutamate and 0.95 part by weight of spices, and mixing to obtain a mixture; and putting the mixture into a container, adding rapeseed oil or chili red oil, submerging the mixture in the adding amount, and performing mixed fermentation for 28-32 days to obtain the second base material.
Adding 0.7 part of salt into the mixture of the first base material and the second base material, and fermenting for 6 days at normal temperature in a semi-closed environment without inoculating strains to complete the first-stage fermentation; and then adding dry chilli powder and 4 parts of salt, and fermenting for 12 days at normal temperature in a semi-closed environment to obtain the compound seasoning sauce.
Wherein, the first stage fermentation and the second stage fermentation are both natural fermentation, and do not need to inoculate strains and heat. The primary base material and the secondary base material are mixed and then fermented for the second time, so that the sauce flavor in the broad beans can be further excited, and the sauce flavor is more durable.
1.2, frying the compound sauce with other raw materials:
the stir-frying formula is shown in table 1:
TABLE 1
The specific frying process comprises the following steps:
adding oil, heating to 150 deg.C, adding ginger and garlic, and parching to obtain golden garlic with contracted epidermis and aromatic flavor; controlling the temperature at 105 ℃, adding the compound sauce, and frying to slightly dry and cut off the fragrance; adding fermented soya beans and frying for 1 minute; adding fermented glutinous rice, and parching for 1min until a large amount of water vapor evaporates; adding spice powder, and frying to lose most of water and make the fragrance strong; adding cooked Capsici fructus, and parching to give fragrance; adding the powdery raw materials, frying for 1 minute, and turning off the fire.
1.3, detecting the effect:
taking the compound seasoning sauce prepared in the step 1.1, and 30g of the second base material, the first base material and the water-absorbed chili powder which are used as the raw materials in the step 1.1, respectively adding 100ml of salad oil, frying at 105 ℃, and then carrying out sensory evaluation. The results are shown in Table 2.
TABLE 2
Example 2
A preparation method of a thin oil hotpot condiment comprises the following steps:
2.1 preparing the compound sauce:
the composite seasoning sauce comprises the following raw materials: 36 parts of second base material, 46 parts of first base material, 14 parts of dried chili powder with the particle size of 5mm and 8.2 parts of edible salt.
Preparation method of first base and second base reference example 1;
adding 2.5 parts of salt into the mixture of the first base material and the second base material, and fermenting for 10 days at normal temperature in a semi-closed environment without inoculating strains to complete the first-stage fermentation; and then adding dry chilli powder and 5.7 parts of table salt, and fermenting for 20 days at normal temperature in a semi-closed environment to obtain the compound seasoning sauce.
Wherein, the first stage fermentation and the second stage fermentation are both natural fermentation, and do not need to inoculate strains and heat. The primary base material and the secondary base material are mixed and then fermented for the second time, so that the sauce flavor in the broad beans can be further excited, and the sauce flavor is more durable.
2.2, frying the compound sauce with other raw materials:
the stir-frying formula is shown in table 3:
TABLE 3
The specific frying process comprises the following steps:
adding oil and fat, heating to 140 deg.C, adding ginger and garlic, and parching to obtain golden garlic with contracted epidermis and aromatic flavor; controlling the temperature at 110 ℃, adding the compound sauce, and frying to obtain a slightly dry and dried flavor; adding fermented soya beans and stir-frying for 1.5 minutes; adding fermented glutinous rice, and parching for 2 min until a large amount of water vapor evaporates; adding spice powder, and frying to lose most of water and make the fragrance strong; adding cooked Capsici fructus, and parching to give fragrance; adding the powdery raw materials, frying for 1.5 minutes, and turning off the fire.
Example 3
A preparation method of a thin oil hotpot condiment comprises the following steps:
3.1 preparing the compound sauce:
the composite seasoning sauce comprises the following raw materials: 26 parts of second base material, 54 parts of first base material, 12 parts of dried chili powder with the particle size of 4mm and 8.4 parts of edible salt.
Preparation method of first base and second base reference example 1;
adding 1.6 parts of salt into the mixture of the first base material and the second base material, and fermenting for 8 days at normal temperature in a semi-closed environment without inoculating strains to complete the first-stage fermentation; and then adding dry chilli powder and 5.8 parts of salt, and fermenting for 15 days at normal temperature in a semi-closed environment to obtain the compound seasoning sauce.
Wherein, the first stage fermentation and the second stage fermentation are both natural fermentation, and do not need to inoculate strains and heat. The primary base material and the secondary base material are mixed and then fermented for the second time, so that the sauce flavor in the broad beans can be further excited, and the sauce flavor is more durable.
3.2, frying the compound sauce with other raw materials:
the stir-frying formula is shown in table 4:
TABLE 4
The specific frying process comprises the following steps:
adding oil and fat, heating to 160 deg.C, adding ginger and garlic, and parching to obtain golden garlic with contracted epidermis and aromatic flavor; controlling the temperature at 103 ℃, adding the compound sauce, and frying to obtain a slightly dry and dried flavor; adding fermented soya beans and stir-frying for 1.5 minutes; adding fermented glutinous rice, and parching for 2 min until a large amount of water vapor evaporates; adding spice powder, and frying to lose most of water and make the fragrance strong; adding cooked Capsici fructus, and parching to give fragrance; adding the powdery raw materials, frying for 1.5 minutes, and turning off the fire.
Comparative example 1
The same as example 1, except that the second stage of fermentation was omitted in the preparation of the complex ketchup, the rest of the process was the same as example 1.
Comparative example 2
The same as example 1, except that the first stage of fermentation was omitted in the preparation of the complex ketchup, the rest of the process was the same as example 1.
Comparative example 3
The same as example 1, except that the second base and the first base in example 1 were directly used, and were not prepared as a complex sauce, and were fried with other hotpot seasoning raw materials, and the rest of the process was the same as example 1.
Examples of the experiments
The thin-oil hotpot seasonings prepared in the above examples 1 to 3 and comparative examples 1 to 3 were subjected to performance tests, and the change of the content and the category of the flavor substances in the samples over time during the heating and boiling process was examined.
The specific experimental method comprises the following steps:
taking 400g of samples of examples 1-3 and comparative examples 1-3 respectively, adding 1000mL of water, boiling for 0min, 20min, 40min and 60min, taking samples, weighing 5.0 g of samples in 20 mL of headspace bottles respectively, covering, placing in a constant temperature water bath at 60 ℃ for 30min, inserting the activated extraction head into the bottle, pushing out the fiber head to keep the distance of 1.5cm from the samples, extracting at 60 ℃ and extracting for 20 min. And after extraction is finished, the fiber head is withdrawn, the extraction head is pulled out, the extraction head is inserted into a GC sample inlet, the fiber head is pushed out, desorption is carried out for 5min at the temperature of 250 ℃, the fiber head is withdrawn and pulled out, and meanwhile, an instrument is started to collect test data.
Chromatographic conditions are as follows: HP-5MS elastic capillary column (30 m × 0.125mm × 0.125 μm; carrier gas: nitrogen, no-split sample injection; flow rate 1 mL/min; column temperature programming: initial temperature 40 deg.C, 40 deg.C (0 min), 16 deg.C/min to 75 deg.C (0 min), 2 deg.C/min to 94 deg.C (1 min), 2 deg.C/min to 110 deg.C (1 min), 3 deg.C/min to 122 deg.C (1 min), 2 deg.C/min to 130 deg.C (1 min), 2 deg.C/min to 136 deg.C (1 min), 2 deg.C/min to 143 deg.C (1 min), 6 deg.C/min to 200 deg.C (8 min)
Mass spectrum conditions: ion source temperature: 230 ℃; electron energy: 70eV, and the transmission line temperature is 220 ℃; interface temperature 250 ℃, scan range (m/z): 50-550.
Qualitative analysis of the aroma compounds: and comparing the mass spectrum information of the detected aroma substances with the mass spectrum information of known volatile compounds in the database, and performing qualitative determination according to the similarity.
Quantitative analysis: the relative amounts of the components to be tested were calculated from the ratio of the total chromatographic peak area of the compounds to be tested to the total chromatographic peak area of all compounds.
The samples of examples 1 to 3 and comparative examples 1 to 3 are shown in FIG. 1 in the classification and amount change of flavor substances at different cooking times; the classification and quantity variation of the flavor substances of the hotpot condiment in different cooking times are shown in the table 5.
TABLE 5 Classification and quantitative variation of chafing dish seasoning aroma substances at different cooking time
Sensory evaluation
400g of the samples of examples 1 to 3 and comparative examples 1 to 3 were added with 1000ml of water, and then boiled for 0min, 20min, 40min and 60min, and 200g of the samples were kept in a water bath at 60 ℃ for 10min for sensory evaluation. Sensory evaluation was performed by a sensory panel of 20 persons (10 men and 10 women).
The evaluation method comprises the following steps: firstly, the appearance and color of a sample are smelled, the taste is evaluated, and hot taste, compound fragrance and bitter taste of the hot pot are mainly evaluated. The evaluation items and evaluation criteria are shown in Table 6, and the sensory evaluation results are shown in Table 7.
TABLE 6 sensory evaluation Table
TABLE 7 sensory evaluation results
As can be seen from tables 5 and 7, the flavor substance types of the examples 1 to 3 are better than those of the comparative examples 1 to 3 in combination with sensory evaluation within 0min, which shows that the flavor production of the hotpot condiment during the frying process can be promoted by mixing the first base material and the second base material and carrying out secondary fermentation, and the product quality is better. Through 0min, 30min and 60min boiling tests, the types of the fragrant substances in the examples 1-3 and the comparative examples 1-3 are changed, the sauce flavor in the bean paste can be further excited by the first base material and the second base material through secondary fermentation, so that the sauce flavor is more durable, the compound sauce can play a role in slowly releasing the volatile fragrant components by frying, the migration and release time of the volatile fragrance is prolonged, the compound sauce still has pleasant fragrance after boiling, and the compound sauce is not subjected to secondary fermentation process treatment, so that the fragrant substances are seriously lost after the boiling test. The effect of increasing the compound flavor of the compound seasoning sauce in the hotpot condiment is proved by combining sensory evaluation.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. A preparation method of a thin oil hotpot condiment is characterized by comprising the steps of preparing a compound seasoning sauce, and frying the compound seasoning sauce and other raw materials;
wherein the method for preparing the composite sauce comprises the following steps: preparing a first base material;
preparing a second base material; and
mixing the prepared first base material and the second base material, and performing recombination secondary fermentation;
the weight ratio of the first base material to the second base material is 1-2: 1.
2. The method for preparing a thin oil hotpot condiment according to claim 1, wherein the recombinant secondary fermentation method comprises the following steps:
adding common salt accounting for 1-3% of the total weight of the mixed base materials into the mixed base materials of the first base materials and the second base materials to carry out fermentation in a first stage to obtain a fermentation intermediate; and
adding dry chilli powder into the fermentation intermediate, and adding salt accounting for 5-7% of the total weight of the fermentation intermediate and the dry chilli powder to perform second-stage fermentation;
wherein the total weight of the first base material and the second base material is 70-90 parts by weight, and the weight of the dry chilli powder is 10-15 parts by weight.
3. The method for preparing the thin oil hotpot condiment according to claim 2, wherein the fermentation of the first stage is performed for 5-10 days at normal temperature in a semi-closed environment without inoculating strains; the second stage of fermentation is performed at normal temperature in a semi-closed environment for 10-20 days without inoculating strains.
4. The method of claim 1, wherein the preparing of the first base material comprises:
adding table salt accounting for 18-22% of the weight of the fresh red peppers into the pretreated fresh red peppers, and carrying out closed fermentation for 2-3 months to obtain fermented pepper grains;
adding water which is 15-25cm deep into the broad bean segments, and soaking for 2-3 hours;
draining the soaked broad bean segments, adding aspergillus oryzae mixed with wheat flour, wherein the using amount of the aspergillus oryzae is 2-5 per mill of the weight of the broad bean segments with drained water, and completing inoculation;
making starter for the inoculated broad bean segments;
adding the broad bean segments subjected to starter propagation into saline water with the mass percentage concentration of 18-20%, uniformly stirring, and fermenting for 5-7 months to obtain sweet segments; and
mixing the fermented chili grains and the sweet petals according to the weight ratio of 2.5:1, and fermenting for 4-8 months in a sun exposure manner.
5. The method for preparing the thin oil hotpot condiment as claimed in claim 4, wherein the specific method for preparing the koji comprises the following steps: spreading the inoculated broad bean segments on a koji bed, wherein the thickness of the koji material is 25-30cm, and the temperature is 28-37 ℃;
the weight ratio of the saline water to the broad bean segments completing the starter propagation is 1: 1.2-1.4;
wherein, the moisture content of the bean paste after the starter propagation is 18-22%.
6. The method of claim 1, wherein the second base material is prepared by the method comprising:
adding table salt accounting for 18-22% of the weight of the fresh red peppers into the pretreated fresh red peppers, and carrying out closed fermentation for 2-3 months to obtain fermented pepper grains;
adding water which is 15-25cm deep into the broad bean segments, and soaking for 2-3 hours;
draining the soaked broad bean segments, adding aspergillus oryzae mixed with wheat flour, wherein the using amount of the aspergillus oryzae is 2-5 per mill of the weight of the broad bean segments with drained water, and completing inoculation;
making starter for the inoculated broad bean segments;
adding the broad bean segments subjected to starter propagation into saline water with the mass percentage concentration of 18-20%, uniformly stirring, and fermenting for 5-7 months to obtain sweet segments;
mixing sweet petals and fermented pepper according to a weight ratio of 3:7, taking 97 parts by weight of the sweet petals and the fermented pepper, adding 1.5 parts by weight of salted ginger, 1.5 parts by weight of monosodium glutamate and 0.95 part by weight of spices, and mixing to obtain a mixture; and
putting the mixture into a container, adding vegetable oil, adding into the container until the mixture is submerged, and performing mixed fermentation for 28-32 days.
7. The method for preparing the thin oil hotpot condiment as claimed in claim 6, wherein the specific method for preparing the koji comprises the following steps: spreading the inoculated broad bean segments on a koji bed, wherein the thickness of the koji material is 25-30cm, and the temperature is 28-37 ℃;
the weight ratio of the saline water to the broad bean segments completing the starter propagation is 1: 1.2-1.4;
wherein, the moisture content of the bean paste after the starter propagation is 18-22%.
8. The method for preparing a thin oil hotpot condiment according to claim 1, wherein the rest raw materials comprise, by weight: 40-50 parts of grease, 2-4 parts of ginger garlic, 0.1-0.3 part of fermented soya beans, 2-4 parts of fermented glutinous rice, 5-8 parts of boiled pepper, 0.5-1.5 parts of pepper granules, 0.4-0.6 part of spice powder and 10-15 parts of powdery raw materials; 18-22 parts of the compound seasoning sauce;
the powdery raw materials comprise monosodium glutamate, edible salt, chicken essence seasoning powder and I + G.
9. The method of preparing a thin oil hotpot condiment according to claim 8, wherein the frying process comprises the following steps: adding oil, heating to 140-;
controlling the temperature at 100-;
adding fermented soya beans and stir-frying for 1-2 minutes;
adding fermented glutinous rice, parching for 1-2 min until a large amount of water vapor evaporates;
adding spice powder, and frying to lose most of water and make the fragrance strong;
adding cooked Capsici fructus, and parching to give fragrance;
adding the powdery raw materials, frying for 1-2 minutes, and turning off the fire.
10. A thin oil hotpot condiment obtained by the method for preparing a thin oil hotpot condiment according to any one of claims 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111240336.1A CN114009738A (en) | 2021-10-25 | 2021-10-25 | Thin oil hotpot condiment and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111240336.1A CN114009738A (en) | 2021-10-25 | 2021-10-25 | Thin oil hotpot condiment and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114009738A true CN114009738A (en) | 2022-02-08 |
Family
ID=80057410
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111240336.1A Pending CN114009738A (en) | 2021-10-25 | 2021-10-25 | Thin oil hotpot condiment and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114009738A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190589A (en) * | 2013-03-29 | 2013-07-10 | 秦远红 | Production method of boiled oil one-time hotpot soup base |
| CN106616886A (en) * | 2016-12-28 | 2017-05-10 | 四川省食品发酵工业研究设计院 | Method for accelerating post-aging of Pixian bean paste |
| CN107981219A (en) * | 2018-01-04 | 2018-05-04 | 平昌县文家何大妈食品有限公司 | A kind of broad bean paste preparation method |
| CN108433029A (en) * | 2018-03-26 | 2018-08-24 | 河南川江缘食品有限公司 | A kind of preservative free addition low-salt broad bean paste and its technological process of production |
| CN111631353A (en) * | 2020-06-23 | 2020-09-08 | 四川省简阳利丰食品有限公司 | Production process of thick broad-bean sauce |
| CN113080380A (en) * | 2021-04-29 | 2021-07-09 | 四川恒星食品有限公司 | Production process, product and equipment of soybean paste without red oil |
-
2021
- 2021-10-25 CN CN202111240336.1A patent/CN114009738A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190589A (en) * | 2013-03-29 | 2013-07-10 | 秦远红 | Production method of boiled oil one-time hotpot soup base |
| CN106616886A (en) * | 2016-12-28 | 2017-05-10 | 四川省食品发酵工业研究设计院 | Method for accelerating post-aging of Pixian bean paste |
| CN107981219A (en) * | 2018-01-04 | 2018-05-04 | 平昌县文家何大妈食品有限公司 | A kind of broad bean paste preparation method |
| CN108433029A (en) * | 2018-03-26 | 2018-08-24 | 河南川江缘食品有限公司 | A kind of preservative free addition low-salt broad bean paste and its technological process of production |
| CN111631353A (en) * | 2020-06-23 | 2020-09-08 | 四川省简阳利丰食品有限公司 | Production process of thick broad-bean sauce |
| CN113080380A (en) * | 2021-04-29 | 2021-07-09 | 四川恒星食品有限公司 | Production process, product and equipment of soybean paste without red oil |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105495361B (en) | A kind of coarse cereals fermented soya bean, beans sauce and preparation method thereof and dedicated fragrance leaching liquor | |
| CN104323219A (en) | Muslim spicy sauce and preparation method thereof | |
| KR101816822B1 (en) | Method for producing galbi tang using fish sauce | |
| CN109645429A (en) | A kind of rattan green pepper chicken cream and preparation method thereof | |
| CN108669517B (en) | Spicy truffle sauce and preparation method thereof | |
| CN107495275B (en) | Hotpot condiment capable of effectively preventing oil oxidation and preparation method thereof | |
| CN107581458B (en) | Special barbecue sauce for black pepper beefsteak and preparation method thereof | |
| CN107028156A (en) | A kind of mushroom sauce and preparation method thereof | |
| CN108771201B (en) | Fragrant truffle sauce and preparation method thereof | |
| CN107625108B (en) | Chafing dish bottom material containing antibacterial peptide and preparation method thereof | |
| KR101812006B1 (en) | A method for manufacturing meat boiled in water using sarcodon aspratus and meat boiled in water using sarcodon aspratus manufactured by the same | |
| CN108783326A (en) | A kind of gold soup the Fish with Chinese Sauerkraut condiment and preparation method thereof | |
| CN110521992A (en) | A kind of richness peptide chafing dish bottom flavorings and preparation method thereof | |
| CN107495300B (en) | Spicy barbecue sauce and preparation method thereof | |
| CN110063379A (en) | A kind of preparation method of pearl shape fermented bean curd cream | |
| CN101524131A (en) | Shredded pork with black bean sauce | |
| CN1522608A (en) | Flavor smoked chicken making method | |
| CN114009738A (en) | Thin oil hotpot condiment and preparation method thereof | |
| CN114009737A (en) | Sichuan-type basic compound seasoning and segmented fermentation preparation method thereof | |
| KR20110054671A (en) | Manufacturing method of low salinity toenjang | |
| JP2023143009A (en) | Production method of liquid fermented seasoning having lactic acid sourness in main | |
| CN107581582B (en) | Spicy barbecue sauce and preparation method thereof | |
| KR100495986B1 (en) | Red pepper paste composition and its method of preparation | |
| KR100544830B1 (en) | Method for preparing a seasoned laver | |
| KR102621054B1 (en) | Manufacturing method of katsuobushi substitute broth using smoked vegetables |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |