CN114468265A

CN114468265A - Novel slag-free hotpot condiment and preparation process thereof

Info

Publication number: CN114468265A
Application number: CN202111562530.1A
Authority: CN
Inventors: 黄勇刚
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-12-20
Filing date: 2021-12-20
Publication date: 2022-05-13

Abstract

The invention discloses a novel slag-free hotpot condiment, which comprises hotpot base oil and seasoning sauce, wherein the hotpot base oil comprises the following raw materials: beef tallow, broad bean, bean mother and son, safflower pepper, green pepper, hot pepper, aniseed, fennel, cassia bark, lemongrass, lithospermum, lysimachia sikokiana, round cardamom, old cardamom, clove, tsaoko amomum fruit, allspice, dried orange peel, liquorice, ginger, onion, green Chinese onion, rock candy, fermented glutinous rice and white spirit; the seasoning sauce comprises the following raw materials: vegetable oil, bean sauce, hot pepper, onion, ginger, green Chinese onion, spices and essence.

Description

Novel slag-free hotpot condiment and preparation process thereof

Technical Field

The invention relates to the technical field of food processing, in particular to a novel slag-free hotpot condiment and a preparation process thereof.

Background

The chafing dish is the original traditional food in China, has a long history, and takes a pot as a utensil to boil water or soup to boil food. The chafing dish is divided into Chongqing chafing dish (south chafing dish) which is famous for making spicy, hot and hot dishes and Bei pie chafing dish which is mainly represented by instant-boiled mutton. Because the chafing dish is convenient, fast and delicious, the chafing dish is widely loved by people, along with the love of people on the chafing dish, the chafing dish bottom material is developed for convenient cooking, so that people can eat the chafing dish at home.

The traditional hot pot seasoning with dregs exists in beef tallow, hot pepper, pepper and various seasonings, when the hot pot seasoning is eaten, the seasoning dregs can be adhered to food, so that the appearance is poor, and the seasoning dregs need to be removed when the hot pot seasoning is eaten, so that the hot pot seasoning is inconvenient to eat. The existing no-slag chafing dish on the market has the fatal defects of late-stage taste dilution, higher manufacturing cost and the like although the bottom of the chafing dish is clean and red without slag, so that the chafing dish is not popular on the market.

Disclosure of Invention

Technical problem to be solved

In order to overcome the defects of the prior art of the dreg-free hotpot, the novel dreg-free hotpot condiment and the preparation process thereof are provided, the prepared hotpot condiment can not be obviously adhered to food, the condiment does not need to be pulled out during eating, the advantages of dreg-free hotpot with dreg on the market at present are combined, and the pot bottom achieves a quasi dreg-free effect and is clean and red.

(II) technical scheme

The invention is realized by the following technical scheme: the invention provides a novel slag-free hotpot condiment, which comprises hotpot base oil and seasoning sauce, wherein the hotpot base oil comprises the following raw materials: beef tallow, broad bean, bean mother and son, red pepper, green pepper, hot pepper, aniseed, fennel, cassia bark, lemongrass, lithospermum, lysimachia sikokiana, round cardamom, old kou, clove, tsaoko amomum fruit, allspice, dried orange peel, liquorice, ginger, onion, green Chinese onion, rock candy, fermented glutinous rice and white spirit; the seasoning sauce comprises the following raw materials: vegetable oil, bean sauce, hot pepper, onion, ginger, green Chinese onion, spices and essence.

Further, the hotpot base oil comprises the following raw materials in parts by weight: 70-74kg of beef tallow, 1.5-2.5kg of broad bean, 1-1.5kg of bean mother and son, 0.3-0.5kg of safflower pepper, 0.2-0.3kg of green pepper, 8-12kg of hot pepper, 7-9kg of anise, 0.5-1.2kg of fennel, 0.5-1kg of cassia bark, 0.1-0.3kg of lemongrass, 0.1-0.3kg of lithospermum, 0.1-0.3kg of lysimachia sikokiana, 0.1-0.3kg of round cardamom, 0.1-0.5kg of old cardamomum, 0.05-0.15kg of clove, 0.1-0.3kg of tsaoko, 0.2-0.5kg of allspice, 0.1-0.7kg of dried orange peel, 0.5-1.5kg of liquorice, 3-4kg of ginger, 3-4kg of onion, 3-4kg of green Chinese onion, 0.3-0.5kg of rock candy, 0.5-0.5 kg of fermented glutinous rice, 0.5kg of fermented glutinous rice wine and 0.8kg of white spirit.

Further, the seasoning sauce comprises the following raw materials in parts by weight: 100 kg of vegetable oil, 40-50kg of bean paste, 10-15kg of pepper, 3kg of onion, 5kg of ginger, 5kg of green Chinese onion, 5-6kg of spice and 10kg of essence and spice.

Further, the spice comprises the following raw materials: anise, rhizoma kaempferiae, cassia bark, gardenia and angelica dahurica.

Further, the essence and flavor comprise the following raw materials: salt, monosodium glutamate, I + G, compound amino acid, ethyl maltol and edible essence and spice.

A preparation process of a novel slag-free hotpot condiment comprises the following steps:

step one, preparing bottom oil of the chafing dish:

firstly, soaking the red pepper and the green pepper in boiled water for 1 minute for later use; simultaneously soaking fructus Anisi Stellati, fructus Foeniculi, cortex Cinnamomi Japonici, herba Cymbopogonis Citrari, radix Arnebiae, herba Hyperici Japonici, fructus Amomi rotundus, flos Caryophylli, fructus Tsaoko, fructus Syzygii Aromatici, pericarpium Citri Tangerinae, and Glycyrrhrizae radix for use. Cleaning ginger, onion and scallion with water.

Secondly, boiling the hot pepper with boiled water for 10-15 minutes, and draining to prepare the glutinous rice cake hot pepper for later use;

pouring butter into the mixture for decocting;

pouring the onion and the green Chinese onion, taking out the onion and the green Chinese onion after the onion and the green Chinese onion are squeezed to be dry, frying the ginger granules to be yellowish, and pouring the bean cotyledon and the bean mother and son into the fried crisp;

fifthly, adding the glutinous rice cake chili in the step II for frying, adding the safflower pepper and the green pepper, and heating to 120 ℃ for adding spices; turning off the fire after the oil temperature rises to 118 ℃, and taking out the pan;

sixthly, stewing the mixture in a container, and filtering the oil residue; filtering for three times until filtering is carried out, and filling at low temperature;

step two, preparing the sauce:

firstly, cleaning green Chinese onion, onion and ginger for later use, draining the ginger, and cutting the ginger into particles;

adding vegetable oil, heating to 160 ℃, adding onion and scallion, squeezing and taking out;

adding ginger granules, frying until the ginger granules are slightly yellow, frying the ginger granules to be crisp, and pouring bean segments and bean mother and son into the fried crisp;

fourthly, adding the pepper, frying to 118 ℃, turning off the fire, adding the essence and the spice, uniformly stirring, and taking out;

fifthly, stewing the mixture in a container, grinding the mixture for a plurality of times by a stone mill to obtain sauce, and packaging the sauce.

Step three: and packaging the prepared bottom oil of the hot pot and the seasoning sauce outer packaging bag to form a finished product of the dreg-free hot pot seasoning.

Furthermore, the boiling temperature in the first step is 160 ℃.

Further, the stewing time in the step one is 12 hours.

Furthermore, the stewing time of the fifth step in the second step is 24 hours.

(III) advantageous effects

Compared with the prior art, the invention has the following beneficial effects:

the novel dreg-free hotpot condiment and the preparation process thereof provided by the invention grind the decocted initial base condiment into sauce by adopting the traditional stone grinding process, the ground sauce has mellow taste, fully stimulates the original delicious taste of the original food material, the novel dreg-free hotpot seasoning is convenient to eat, no obvious dregs are adsorbed on food materials, the taste is excellent, the novel dreg-free hotpot seasoning strictly screens raw materials such as hot peppers, peppers and spices which are difficult to mix soup, black and bitter, and the sauce is matched with the hotpot base oil to make the novel dreg-free hotpot, so that the defect that the hotpot base is boiled for a long time and desalted is technically overcome, the advantage that the traditional dreg-free hotpot base is clean and red is kept, and compared with the traditional dreg-free hotpot seasoning, less (one bag of novel dreg-free base oil and one bag of novel special seasoning sauce for the dreg-free hotpot) can be tasting experience of the dreg hotpot and meet most food and guest demands of the market.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. The specific embodiments described herein are merely illustrative of the invention and are not intended to be limiting.

The novel dreg-free hotpot condiment comprises hotpot base oil and seasoning sauce, wherein the hotpot base oil comprises the following raw materials: beef tallow, broad bean, bean mother and son, safflower pepper, green pepper, hot pepper, aniseed, fennel, cassia bark, lemongrass, lithospermum, lysimachia sikokiana, round cardamom, old kou, clove, tsaoko amomum fruit, allspice, dried orange peel, liquorice, ginger, onion, green Chinese onion, crystal sugar, fermented glutinous rice and white spirit; the seasoning sauce comprises the following raw materials: vegetable oil, bean sauce, capsicum, onion, ginger, green Chinese onion, spices and essence spices.

The hotpot base oil comprises the following raw materials in parts by weight: 70-74kg of beef tallow, 1.5-2.5kg of broad bean, 1-1.5kg of bean mother and son, 0.3-0.5kg of red pepper, 0.2-0.3kg of green pepper, 8-12kg of hot pepper, 7-9kg of anise, 0.5-1.2kg of fennel, 0.5-1kg of cassia bark, 0.1-0.3kg of lemongrass, 0.1-0.3kg of lithospermum, 0.1-0.3kg of sparrow grass, 0.1-0.3kg of round cardamom, 0.1-0.5kg of old cardamom, 0.05-0.15kg of clove, 0.1-0.3kg of tsaoko, 0.2-0.5kg of allspice, 0.1-0.7kg of dried orange peel, 0.5-1.5kg of liquorice, 3-4kg of ginger, 3-4kg of onion, 3-4kg of green Chinese onion, 0.3-4 kg of rock candy, 0.3-0.5kg of vinasse, 0.5kg of sauce, 0.5kg of fermented glutinous rice, 0.5kg of sauce and 8kg of sauce, wherein the raw materials are in parts by mass: 100-150kg of vegetable oil, 40-50kg of bean cotyledon, 10-15kg of pepper, 3kg of onion, 5kg of ginger, 5kg of green Chinese onion, 5-6kg of spice and 10kg of essence and spice, wherein the spice comprises anise, rhizoma kaempferiae, cassia bark, gardenia and angelica dahurica, and the essence and spice comprises salt, monosodium glutamate, I + G, compound amino acid, ethyl maltol and edible essence and spice.

The invention provides a preparation process of a novel slag-free hotpot condiment, which comprises the following specific steps: step one, preparing bottom oil of the chafing dish:

firstly, soaking the red pepper and the green pepper in boiled water for 1 minute for later use; simultaneously cleaning fructus Anisi Stellati, fructus Foeniculi, cortex Cinnamomi Japonici, herba Cymbopogonis Citrari, radix Arnebiae, herba Hyperici Erecti, fructus Amomi rotundus, flos Caryophylli, fructus Tsaoko, fructus Citri Sarcodactylis, pericarpium Citri Tangerinae, Glycyrrhrizae radix, rhizoma Zingiberis recens, Bulbus Allii Cepae, and herba Alii Fistulosi with water, and soaking.

pouring butter and boiling at 160 oil temperature;

pouring the onion, the green Chinese onion and the ginger, taking out after the onion and the green Chinese onion are squeezed to be dry, frying the ginger granules to be yellowish, and pouring the bean cotyledon and the bean mother-son fried crisp;

fifthly, adding the glutinous rice cake chili in the step II for frying, adding the safflower pepper and the green pepper, and heating to 120 ℃ for adding spices; turning off the fire after the oil temperature rises to 118 ℃, adding small materials, uniformly stirring, and taking out of the pot;

sixthly, stewing for 12 hours by a container, and filtering oil residue; filtering for three times until filtering, and filling at low temperature;

step two, preparing the sauce:

adding butter, heating to 160 ℃, adding onion and scallion, squeezing and taking out;

fourthly, adding the hot pepper, frying to 118 ℃, turning off the fire, adding the essence and the spice, uniformly stirring, and taking out;

stewing for 24 hours in a container, and grinding twice by using a stone mill to obtain sauce;

The invention relates to bottom material boiling, raw materials such as hot pepper, spices and the like which are difficult to mix soup, blacken and have bitterness are strictly screened, initial bottom material is boiled and then is ground into sauce by adopting a traditional stone grinding process, not only is the taste of the ground sauce material mellow, but also the delicious taste of the original food material is fully stimulated, the novel dreg-free hot pot made of the sauce material and the hot pot bottom oil not only solves the defect of boiling and desalting the pot bottom for a long time, but also keeps the clean and red brightness of the traditional dreg-free pot bottom, and compared with the traditional dreg-free hot pot, fewer materials (one bag of novel dreg-free bottom oil and one bag of novel special seasoning sauce for dreg-free hot pot) can achieve the taste experience of dreg, and most technical requirements of eaters in the market are met.

The above-described embodiments are merely illustrative of the preferred embodiments of the present invention and do not limit the spirit and scope of the present invention. Various modifications and improvements of the technical solution of the present invention may be made by those skilled in the art without departing from the design concept of the present invention, and the technical contents of the present invention are fully described in the claims.

Claims

1. The novel slag-free hotpot condiment comprises hotpot condiment and seasoning sauce, and is characterized in that:

the bottom oil for the chafing dish comprises the following raw materials: beef tallow, broad bean, bean mother and son, safflower pepper, green pepper, hot pepper, aniseed, fennel, cassia bark, lemongrass, lithospermum, lysimachia sikokiana, round cardamom, old cardamom, clove, tsaoko amomum fruit, allspice, dried orange peel, liquorice, ginger, onion, green Chinese onion, rock candy, fermented glutinous rice and white spirit;

the seasoning sauce comprises the following raw materials: vegetable oil, bean sauce, hot pepper, onion, ginger, green Chinese onion, spices and essence.

2. The novel slagless hotpot condiment of claim 1, wherein: the hotpot base oil comprises the following raw materials in parts by mass: 70-74kg of beef tallow, 1.5-2.5kg of broad bean, 1-1.5kg of bean mother and son, 0.3-0.5kg of safflower pepper, 0.2-0.3kg of green pepper, 8-12kg of hot pepper, 7-9kg of anise, 0.5-1.2kg of fennel, 0.5-1kg of cassia bark, 0.1-0.3kg of lemongrass, 0.1-0.3kg of lithospermum, 0.1-0.3kg of lysimachia sikokiana, 0.1-0.3kg of round cardamom, 0.1-0.5kg of old cardamomum, 0.05-0.15kg of clove, 0.1-0.3kg of tsaoko, 0.2-0.5kg of allspice, 0.1-0.7kg of dried orange peel, 0.5-1.5kg of liquorice, 3-4kg of ginger, 3-4kg of onion, 3-4kg of green Chinese onion, 0.3-0.5kg of rock candy, 0.5-0.5 kg of fermented glutinous rice, 0.5kg of fermented glutinous rice wine and 0.8kg of white spirit.

3. The novel slagless hotpot condiment of claim 1, wherein: the seasoning sauce comprises the following raw materials in parts by weight: 100 kg of vegetable oil, 40-50kg of bean paste, 10-15kg of pepper, 3kg of onion, 5kg of ginger, 5kg of green Chinese onion, 5-6kg of spice and 10kg of essence and spice.

4. The novel slagless hotpot condiment of claim 1, wherein: the spice comprises the following raw materials: anise, rhizoma kaempferiae, cassia bark, gardenia and angelica dahurica.

5. The novel slagless hotpot condiment of claim 1, wherein: the essence and spice comprises the following raw materials: salt, monosodium glutamate, I + G, compound amino acid, ethyl maltol and edible essence and spice.

6. The preparation process of the novel dreg-free hotpot condiment according to any one of claims 1 to 5, characterized by comprising the following steps:

step one, preparing bottom oil of the chafing dish:

pouring butter into the mixture for decocting;

step two, preparing the sauce:

stewing and boiling the mixture in a container, and grinding the mixture for several times by using a stone mill to obtain sauce;

7. The preparation process of the novel dreg-free hotpot condiment as claimed in claim 6, wherein the preparation process comprises the following steps: the boiling temperature of the third step in the first step is 160 ℃.

8. The preparation process of the novel dreg-free hotpot condiment as claimed in claim 6, wherein the preparation process comprises the following steps: the stewing time in the step I is 12 hours.

9. The preparation process of the novel dreg-free hotpot condiment as claimed in claim 6, wherein the preparation process comprises the following steps: the stewing time of the fifth step in the second step is 24 hours.