CN114514995A - Method for producing hotpot condiment by using secondary fermentation of dried peppers - Google Patents
Method for producing hotpot condiment by using secondary fermentation of dried peppers Download PDFInfo
- Publication number
- CN114514995A CN114514995A CN202210062396.7A CN202210062396A CN114514995A CN 114514995 A CN114514995 A CN 114514995A CN 202210062396 A CN202210062396 A CN 202210062396A CN 114514995 A CN114514995 A CN 114514995A
- Authority
- CN
- China
- Prior art keywords
- pepper
- pouring
- parts
- hotpot condiment
- portions
- 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
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 58
- 238000000855 fermentation Methods 0.000 title claims abstract description 51
- 230000004151 fermentation Effects 0.000 title claims abstract description 51
- 235000013409 condiments Nutrition 0.000 title claims abstract description 41
- 241000758706 Piperaceae Species 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 239000006002 Pepper Substances 0.000 claims abstract description 36
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 36
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 36
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 36
- 240000007594 Oryza sativa Species 0.000 claims abstract description 23
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 23
- 235000009566 rice Nutrition 0.000 claims abstract description 23
- 235000019198 oils Nutrition 0.000 claims abstract description 17
- 150000001875 compounds Chemical class 0.000 claims abstract description 15
- 238000002360 preparation method Methods 0.000 claims abstract description 13
- 241000894006 Bacteria Species 0.000 claims abstract description 12
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 11
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 10
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000002131 composite material Substances 0.000 claims abstract description 7
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 40
- 240000003889 Piper guineense Species 0.000 claims description 24
- 240000008574 Capsicum frutescens Species 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 18
- 235000013305 food Nutrition 0.000 claims description 16
- 239000003921 oil Substances 0.000 claims description 16
- 235000013599 spices Nutrition 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 13
- 235000008397 ginger Nutrition 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 230000001580 bacterial effect Effects 0.000 claims description 11
- 238000002791 soaking Methods 0.000 claims description 11
- 244000295724 Allium chinense Species 0.000 claims description 10
- 235000016790 Allium chinense Nutrition 0.000 claims description 10
- 240000002234 Allium sativum Species 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 235000004611 garlic Nutrition 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 240000002943 Elettaria cardamomum Species 0.000 claims description 7
- 235000005300 cardamomo Nutrition 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 6
- 244000304337 Cuminum cyminum Species 0.000 claims description 6
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 6
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 235000015278 beef Nutrition 0.000 claims description 6
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 235000011477 liquorice Nutrition 0.000 claims description 6
- 239000003760 tallow Substances 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 240000007232 Illicium verum Species 0.000 claims description 4
- 235000008227 Illicium verum Nutrition 0.000 claims description 4
- 230000001603 reducing effect Effects 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 claims description 4
- 241000589220 Acetobacter Species 0.000 claims description 3
- 241000234282 Allium Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 241001127714 Amomum Species 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 4
- 239000003205 fragrance Substances 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 208000002874 Acne Vulgaris Diseases 0.000 abstract description 3
- 206010000496 acne Diseases 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 239000006041 probiotic Substances 0.000 abstract description 3
- 235000018291 probiotics Nutrition 0.000 abstract description 3
- 230000002195 synergetic effect Effects 0.000 abstract description 3
- 241000722363 Piper Species 0.000 abstract 12
- 206010061218 Inflammation Diseases 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 description 11
- 241000234314 Zingiber Species 0.000 description 9
- 235000007265 Myrrhis odorata Nutrition 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
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
-
- 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
- A23L27/20—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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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)
- Mycology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a method for producing a hotpot condiment by using secondary fermentation of dried peppers, and relates to the technical field of hotpot condiments. The composite pepper hotpot condiment comprises six steps of pepper treatment, primary fermentation treatment, secondary fermentation treatment, glutinous rice cake pepper preparation, condiment frying, vacuum packaging and the like. According to the invention, the dry pepper is subjected to secondary fermentation treatment in the aspect of raw materials, more nutrient elements in the pepper are excited, metabolism is accelerated to achieve the effect of burning fat in a body, so that the weight-losing effect is achieved, the addition of the compound bacteria liquid enables the fermented pepper to have good flavor through the synergistic growth and fermentation of multiple strains in the compound bacteria, the fermented pepper is rich in probiotics and multiple nutrient components, the taste of the pepper is greatly improved, the occurrence of inflammation and acne is reduced, the glutinous rice cake pepper is placed into a refrigerator for standing after being prepared, the rapeseed oil is completely absorbed by the glutinous rice cake pepper, and the flavors of pepper and aniseed are also blended into the oil, so that the glutinous rice cake pepper has a strong fragrance.
Description
Technical Field
The invention relates to the technical field of hotpot seasonings, in particular to a method for producing the hotpot seasonings by using secondary fermentation of dried peppers.
Background
The hotpot condiment belongs to a novel compound condiment, is a novel seasoning product which is produced in an industrial scale by a certain formula through special flavor design, has the characteristics of lasting fragrance, clear soup color and rich flavor, and is a special condiment with strong pertinence. The hot pot seasoning can be directly applied to cooking or dinning dishes in families or the catering industry, plays an increasingly important role in modern life, the catering industry and the food industry, most of the current hot pot seasoning is prepared by directly pouring various hot peppers, spices and seasonings into an oil pan for stir-frying, the advantages of the hot peppers are not completely excavated, and the hot pot seasoning is accompanied by the defects of excessive internal heat and long pox, so that the hot pot seasoning is inconvenient to popularize.
Disclosure of Invention
The invention aims to provide a method for producing hotpot condiment by using secondary fermentation of dried peppers, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a method for producing hotpot condiment by using secondary fermentation of dried peppers comprises the following steps: s1, pepper treatment: selecting high-quality dried hot peppers, removing stems and cutting into sections by using a cutter, cutting into small blocks of 2-3 cm, conveying the small blocks into a water tank by using conveying equipment, cleaning for 1-3 times by using cleaning equipment, draining by using a fishing net with the mesh number of 100 after cleaning, airing on an airing rack for 30-40 minutes;
s2, primary fermentation treatment: putting the dried chili processed in the step S1 into a fermentation container, pouring the salt and the glucose in corresponding parts into the fermentation container in sequence, then covering a cover to carry out sealing treatment, controlling the temperature to be 20-25 ℃ to carry out primary fermentation for 15-17 hours, and better fermenting under the constant temperature condition;
s3, secondary fermentation treatment: adding a corresponding part of compound bacterial liquid into a liquid inlet pipeline on a fermentation container, quickly closing a valve on the liquid inlet pipeline to reduce the entrance of air, controlling the temperature to be 25-30 ℃ to perform secondary fermentation for 40-45 hours, sealing the fermentation and reducing the entrance of air, and improving the success rate of fermentation;
s4, making glutinous rice cake chili, namely: fishing out the fermented dried chili in the S3, draining by using a screen with the mesh number of 100, pouring into a food crusher after draining, pouring the sliced onion and ginger with the corresponding parts into the food crusher, controlling the crushing blade of the food crusher to rotate, requiring the rotating speed of the crushing blade to be 250-320r/min, maintaining the crushing time to be 6-8min, pouring the crushed chili into a container, pouring the rapeseed oil with the corresponding parts into a frying pan, heating the oil to 40-50 ℃, pouring the crushed chili, slowly boiling with small fire, continuously stirring by using a stirrer during boiling, adding the corresponding parts of pepper and anise during stirring, boiling for 20-30 min with small fire, pouring into the container, standing in a refrigerator for 12-15 h to complete the preparation, standing the glutinous rice cake chili in the refrigerator after the preparation is finished, the glutinous rice cake chili completely sucks the rapeseed oil, and the tastes of the pepper and the aniseed are also blended into the oil, so that the glutinous rice cake chili has a strong fragrance;
s5, frying the bottom materials: firstly, pouring beef tallow in corresponding parts into a frying pan, heating the oil to 50-60 ℃, secondly, pouring the old ginger, the garlic and the green Chinese onion in corresponding parts into the frying pan, frying for 3-4 minutes until the ginger, the garlic and the green Chinese onion are golden, fishing out the old ginger, the garlic and the green Chinese onion by using an iron mesh spoon, thirdly, pouring the glutinous rice cake chili prepared in S3 into the frying pan, frying for 20-30 minutes, controlling the oil temperature at 80-90 ℃, pouring the spices and the fermented soya beans with the corresponding parts into a frying pan in sequence for frying for 20-30 minutes in the fourth step, pouring the fermented glutinous rice with the corresponding parts into the frying pan for frying for 2-4 minutes in the fifth step, putting the thick soup treasure into the frying pan in the sixth step, boiling the oil with big fire, heating the oil to 110-130 ℃, then adding the salt and the chicken essence in corresponding parts, and continuously stir-frying by using stir-frying equipment until water is drained, wherein the phenomenon of pan burnt can be reduced by continuously stir-frying;
s6, vacuum packaging: and (3) packaging the finished hotpot condiment fried in the step (S5) by using a vacuum packaging machine to obtain the finished hotpot condiment produced by using the secondary fermentation of the dried peppers, wherein the vacuum packaging can inhibit the growth of microorganisms, avoid the pollution of external microorganisms, reduce the water loss of the product and keep the weight of the product.
Preferably, in the S1, the weight parts of the dried pepper are 150-.
Preferably, the salt and the glucose in the S2 are poured into a container before being added, and are mixed by using a stirring device, and the mixing time is 20-30 seconds.
Preferably, the composite bacterial liquid comprises the following raw materials in parts by weight: 6-8 parts of lactic acid bacteria, 2-5 parts of acetobacter and 3-6 parts of yeast.
Preferably, the perfume comprises the following raw materials in parts by weight: 4-6 parts of bay leaves, 1-3 parts of cardamom, 1-3 parts of cassia bark, 2-4 parts of tsaoko amomum fruits, 1-3 parts of liquorice and 1-3 parts of cumin.
Preferably, the preparation method of the composite bacterial liquid in S3 includes: and sequentially adding the three kinds of bacteria liquid into a clean and dry container, and slowly stirring by holding a stirring rod for 10-16 seconds.
Preferably, before the pepper and the star anise in the S4 are added, warm water is used for soaking for 10-20 minutes, and after soaking is finished, a fishing net is used for fishing out and draining.
Preferably, the method for preparing the perfume in S5 comprises: the method comprises the steps of pouring bay leaves, cardamom, cassia bark, grass, liquorice and cumin in corresponding parts into a container, adding clear water for soaking for 20-30 minutes, fishing out by using a fishing net after soaking, draining, pouring into a food crusher after draining, controlling a crushing blade of the food crusher to rotate, wherein the rotating speed of the crushing blade is required to be 250-320r/min, the crushing time is maintained for 6-8min, and then pouring out of the container.
Preferably, before the hotpot condiment in the step S6 is packaged by using the vacuum packaging machine, the hotpot condiment should be placed in a dry and dust-free environment for cooling, and then a pasteurization machine is used for sterilizing the hotpot condiment, so that the hotpot condiment can be packaged.
Advantageous effects
Compared with the prior art, the invention provides a method for producing hotpot condiment by using secondary fermentation of dried peppers, which has the following beneficial effects:
1. the compound hot pepper hotpot condiment carries out secondary fermentation treatment on dry hot peppers in the aspect of raw materials, excites more nutrient elements in the hot peppers, accelerates metabolism to achieve the effect of burning fat in vivo, thereby playing a weight-losing effect, is added with compound bacteria liquid, and has good flavor through the synergistic growth and fermentation of multiple strains in the compound bacteria, and the fermented hot peppers are rich in probiotics and multiple nutrient components, thereby greatly improving the taste of the hot peppers and reducing the occurrence of excessive internal heat and acne.
2. According to the preparation method of the compound hot pot seasoning, in the aspect of preparation steps, the glutinous rice cake hot pepper is placed into a refrigerator for standing after the preparation is finished, so that the rapeseed oil is completely absorbed by the glutinous rice cake hot pepper, the tastes of the pepper and the aniseed are also blended into the oil, the glutinous rice cake hot pepper has a strong fragrance, the spice needs to be soaked before being added, active molecules emitting the fragrance in the spice can be dissolved out, the volatile taste is sufficient, the fragrance of the subsequently prepared hot pot seasoning is sufficient, the spice is smashed and added into a pot, and the taste is strong.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
The invention provides a technical scheme that: a method for producing hotpot condiment by using secondary fermentation of dried peppers comprises the following steps: s1, pepper treatment: selecting high-quality dried peppers, carrying out base removing and segmentation treatment by using a cutter, cutting the dried peppers into small blocks of 2-3 cm, conveying the small blocks into a water tank by using conveying equipment, cleaning the small blocks for 1-3 times by using cleaning equipment, draining the small blocks by using a fishing net with the mesh number of 100 after cleaning, airing the small blocks on an airing rack for 30-40 minutes, wherein the weight part ratio of the dried peppers in S1 is 150-; s2, primary fermentation treatment: putting the dried chili processed in the step S1 into a fermentation container, pouring the salt and the glucose in corresponding parts into the fermentation container in sequence, then covering a cover to carry out sealing treatment, and controlling the temperature to be 20-25 ℃ to carry out primary fermentation for 15-17 hours; s3, secondary fermentation treatment: adding a corresponding part of composite bacterial liquid into a liquid inlet pipeline on a fermentation container, quickly closing a valve on the liquid inlet pipeline to reduce the air entering, controlling the temperature to be 25-30 ℃ to perform secondary fermentation for 40-45 hours, wherein the weight parts of salt, glucose and the composite bacterial liquid are 15-20 parts, 20-30 parts and 11-19 parts in sequence, the salt and the glucose are poured into the container before being added in S2 and are mixed by using stirring equipment, the mixing time is 20-30 seconds, and the composite bacterial liquid comprises the following raw materials in parts by weight: 6-8 parts of lactic acid bacteria, 2-5 parts of acetobacter and 3-6 parts of yeast, and the preparation method of the compound bacterial liquid in S3 comprises the following steps: sequentially adding the three kinds of bacteria liquid into a clean and dry container, and slowly stirring by holding a stirring rod for 10-16 seconds; s4, making glutinous rice cake chili, namely: fishing out the fermented dried pepper in S3, draining by using a screen with the mesh number of 100, pouring into a food crusher after draining, pouring the sliced onion and ginger in corresponding parts into the food crusher, controlling the crushing blade of the food crusher to rotate, requiring the rotating speed of the crushing blade to be 250-320r/min, maintaining the crushing time to be 6-8min, pouring the crushed pepper into a container, pouring the rapeseed oil in corresponding parts into a wok, heating the oil to 40-50 ℃, pouring the crushed pepper into the container, slowly boiling the pepper with small fire, continuously stirring by using a stirrer in the boiling process, adding the pepper and the anise in corresponding parts in the stirring process, boiling the pepper and the anise with small fire for 20-30 min, pouring into the container, standing the pepper and the pepper in a refrigerator for 12-15 h to complete the preparation, before adding the pepper and the anise in S4, soaking in warm water for 10-20 min, taking out with a fishing net, and draining; s5, frying the bottom materials: firstly, pouring the beef tallow with the corresponding parts into a frying pan, heating the oil temperature to 50-60 ℃, secondly, pouring the old ginger, the garlic and the green Chinese onion with the corresponding parts into the frying pan, frying for 3-4 minutes until the materials are golden, fishing out the old ginger, the garlic and the green Chinese onion by using an iron mesh spoon, avoiding the situation that the old ginger, the garlic and the green Chinese onion are eaten during the subsequent hot pot cooking, the mixture ratio of the pepper, the star anise, the old ginger, the garlic and the green Chinese onion in parts by weight is 2-4 parts, 3-5 parts, 1-3 parts, 2-4 parts and 2-3 parts in sequence, the third step is to pour the glutinous rice cake chili prepared in the S3 into a frying pan, frying for 20-30 minutes, controlling the oil temperature at 80-90 ℃, and fourthly, sequentially pouring the spices and the fermented soya beans in the corresponding parts into a frying pan to fry for 20-30 minutes, wherein the spices comprise the following raw materials in parts by weight: 4-6 parts of bay leaves, 1-3 parts of cardamom, 1-3 parts of cassia bark, 2-4 parts of tsaoko cardamon, 1-3 parts of liquorice and 1-3 parts of cumin, wherein the preparation method of the spice in S5 comprises the following steps: pouring bay leaves, cardamom, cassia bark, grass, liquorice and cumin in corresponding parts into a container, adding clear water for soaking for 20-30 minutes, fishing out by using a fishing net after soaking, draining, pouring into a food crusher after draining, controlling a crushing blade of the food crusher to rotate, requiring that the rotating speed of the crushing blade is 320-, 3-5 parts, 3-5 parts and 3-6 parts, wherein the weight parts of the rapeseed oil, the beef tallow, the salt and the chicken essence are 30-40 parts, 10-20 parts, 6-8 parts and 3-4 parts in sequence; s6, vacuum packaging: and (3) packaging the finished hotpot condiment fried in the step (S5) by using a vacuum packaging machine to obtain a finished hotpot condiment product produced by using the secondary fermentation of the dried hot pepper, placing the hotpot condiment in a dry and dustless environment for cooling before packaging by using the vacuum packaging machine in the step (S6), then sterilizing the hotpot condiment by using a pasteurization machine, and then packaging.
It can be seen from this that: the compound hot pot seasoning is characterized in that dry hot peppers are subjected to secondary fermentation treatment in the aspect of raw materials to stimulate more nutrient elements in the hot peppers and accelerate metabolism to achieve the effect of burning fat in a body, so that the weight reducing effect is achieved, compound bacteria liquid is added, the fermented hot peppers have good flavor through the synergistic growth and fermentation of multiple strains in the compound bacteria, probiotics and multiple nutrient components are enriched in the fermented hot peppers, the taste of the hot peppers is greatly improved, the situations of excessive internal heat and acne are reduced, the glutinous rice cake hot peppers are placed in a refrigerator to stand after the glutinous rice cake hot peppers are manufactured in the aspect of the manufacturing step, so that the glutinous rice cake hot peppers completely absorb the rapeseed oil, the flavors of the pepper and the aniseed are also blended into the oil, so that the glutinous rice cake chili has a strong fragrance, the spice needs to be soaked before being added, active molecules emitting the fragrance in the spice can be dissolved out, the volatile flavor is more sufficient, the fragrance of the subsequently prepared hotpot condiment is sufficient, the spice is smashed and added into the pot, and the taste is stronger.
Claims (9)
1. A method for producing hotpot condiment by using secondary fermentation of dried peppers is characterized by comprising the following steps: s1, pepper treatment: selecting high-quality dried hot peppers, removing stems and cutting into sections by using a cutter, cutting into small blocks of 2-3 cm, conveying the small blocks into a water tank by using conveying equipment, cleaning for 1-3 times by using cleaning equipment, draining by using a fishing net with the mesh number of 100 after cleaning, airing on an airing rack for 30-40 minutes;
s2, primary fermentation treatment: putting the dried chili processed in the step S1 into a fermentation container, pouring the salt and the glucose in corresponding parts into the fermentation container in sequence, then covering a cover to carry out sealing treatment, and controlling the temperature to be 20-25 ℃ to carry out primary fermentation for 15-17 hours;
s3, secondary fermentation treatment: adding a corresponding part of compound bacterial liquid into a liquid inlet pipeline on a fermentation container, quickly closing a valve on the liquid inlet pipeline, reducing the air entering, and controlling the temperature to be 25-30 ℃ to perform secondary fermentation for 40-45 hours;
s4, making glutinous rice cake chili, namely: fishing out the fermented dried chili in the S3, draining by using a screen with the mesh number of 100, pouring into a food crusher after draining, pouring the sliced onion and ginger into the food crusher, controlling the crushing blade of the food crusher to rotate, requiring the rotating speed of the crushing blade to be 250-320r/min, maintaining the crushing time to be 6-8min, pouring the crushed chili into a container, pouring the rapeseed oil in corresponding parts into a wok, heating the oil to 40-50 ℃, pouring the crushed chili, slowly boiling by using a small fire, continuously stirring by using a stirrer in the boiling process, adding the pepper and the aniseed in corresponding parts in the stirring process, boiling for 20-30 min by using the small fire, pouring into the container, and standing for 12-15 h in a refrigerator to complete the preparation;
s5, frying the bottom materials: pouring beef tallow in corresponding parts into a frying pan, heating the oil to 50-60 ℃, pouring old ginger, garlic and green Chinese onion in corresponding parts into the frying pan, frying for 3-4 minutes until the beef tallow is golden, fishing out the old ginger, garlic and green Chinese onion by using an iron mesh spoon, pouring glutinous rice chili prepared in S3 into the frying pan, frying for 20-30 minutes, controlling the oil temperature at 80-90 ℃, pouring corresponding parts of spices and fermented soya beans into the frying pan in sequence, frying for 20-30 minutes, pouring fermented glutinous rice in corresponding parts into the frying pan, frying for 2-4 minutes, putting thick soup into the frying pan, heating the oil to 110-130 ℃, then adding corresponding parts of salt and chicken essence, continuously frying by using a frying device, and frying until the water is drained;
s6, vacuum packaging: and (5) frying the hotpot condiment fried in the step (S5) to obtain the finished hotpot condiment by using a vacuum packaging machine, and obtaining the finished hotpot condiment by using the secondary fermentation of the dried peppers.
2. The method for producing hotpot condiment by secondary fermentation of dried peppers as claimed in claim 1, wherein the method comprises the following steps: the weight portion ratio of the dried pepper in the S1 is 150 portions of 120-one materials, the weight portion ratio of the salt, the glucose and the compound bacterial liquid is 15-20 portions, 20-30 portions and 11-19 portions in sequence, the weight portion ratio of the pepper, the aniseed, the old ginger, the garlic and the green Chinese onion is 2-4 portions, 3-5 portions, 1-3 portions, 2-4 portions and 2-3 portions in sequence, the weight portion ratio of the spice, the fermented soya beans, the fermented glutinous rice and the thick soup treasure is 10-22 portions, 3-5 portions and 3-6 portions in sequence, and the weight portion ratio of the rapeseed oil, the beef tallow, the salt and the chicken essence is 30-40 portions, 10-20 portions, 6-8 portions and 3-4 portions in sequence.
3. The method for producing a hotpot condiment by using secondary fermentation of dried peppers as claimed in claim 2, wherein the method comprises the following steps: the salt and the glucose in the S2 are poured into a container before being added, and are mixed by using a stirring device, and the mixing time is 20-30 seconds.
4. The method for producing a hotpot condiment by using secondary fermentation of dried peppers as claimed in claim 3, wherein the method comprises the following steps: the composite bacterial liquid comprises the following raw materials in parts by weight: 6-8 parts of lactic acid bacteria, 2-5 parts of acetobacter and 3-6 parts of yeast.
5. The method for producing a hotpot condiment by using secondary fermentation of dried peppers as claimed in claim 4, wherein the method comprises the following steps: the spice comprises the following raw materials in parts by weight: 4-6 parts of bay leaves, 1-3 parts of cardamom, 1-3 parts of cassia bark, 2-4 parts of tsaoko amomum fruits, 1-3 parts of liquorice and 1-3 parts of cumin.
6. The method for producing a hotpot condiment by using secondary fermentation of dried peppers as claimed in claim 5, wherein the method comprises the following steps: the preparation method of the compound bacterial liquid in the S3 comprises the following steps: and sequentially adding the three kinds of bacteria liquid into a clean and dry container, and slowly stirring by holding a stirring rod for 10-16 seconds.
7. The method for preparing a hotpot condiment by using secondary fermentation of dried peppers as claimed in claim 6, wherein the method comprises the following steps: before the pepper and the star anise in the S4 are added, warm water is needed for soaking for 10-20 minutes, and after the soaking is finished, the pepper and the star anise are fished out by using a fishing net and drained.
8. The method for preparing a hotpot condiment using secondary fermentation of dried peppers as claimed in claim 7, wherein the method comprises the following steps: the preparation method of the spice in the S5 comprises the following steps: the method comprises the steps of pouring bay leaves, cardamom, cassia bark, grass, liquorice and cumin in corresponding parts into a container, adding clear water for soaking for 20-30 minutes, fishing out by using a fishing net after soaking, draining, pouring into a food crusher after draining, controlling a crushing blade of the food crusher to rotate, wherein the rotating speed of the crushing blade is required to be 250-320r/min, the crushing time is maintained for 6-8min, and then pouring out of the container.
9. The method for preparing a hotpot condiment using secondary fermentation of dried peppers as claimed in claim 8, wherein the method comprises the steps of: before the hotpot condiment in the S6 is packaged by a vacuum packaging machine, the hotpot condiment should be placed in a dry and dustless environment for cooling, then a pasteurization machine is used for sterilizing the hotpot condiment, and then the hotpot condiment can be packaged.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210062396.7A CN114514995A (en) | 2022-01-19 | 2022-01-19 | Method for producing hotpot condiment by using secondary fermentation of dried peppers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210062396.7A CN114514995A (en) | 2022-01-19 | 2022-01-19 | Method for producing hotpot condiment by using secondary fermentation of dried peppers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114514995A true CN114514995A (en) | 2022-05-20 |
Family
ID=81595902
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210062396.7A Pending CN114514995A (en) | 2022-01-19 | 2022-01-19 | Method for producing hotpot condiment by using secondary fermentation of dried peppers |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114514995A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115633774A (en) * | 2022-11-01 | 2023-01-24 | 四川漫味龙厨生物科技有限公司 | Fermentation process of kava and application of kava in preparation of fermentation type hotpot condiment |
| CN115812944A (en) * | 2022-11-30 | 2023-03-21 | 湖南坛坛香食品科技有限公司 | Method for improving flavor of chili sauce ester by utilizing secondary fermentation |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005000161A (en) * | 2003-01-28 | 2005-01-06 | Morinaga & Co Ltd | Fermentation composition of cayenne pepper or capsaicinoid-containing plant |
| CN1826963A (en) * | 2006-04-10 | 2006-09-06 | 中国食品发酵工业研究院 | Fermented capsicum product and preparation method thereof |
| CN102068018A (en) * | 2009-11-20 | 2011-05-25 | 东莞市百味佳食品有限公司 | Naturally fermented chilli sauce and preparation method thereof |
| CN112438391A (en) * | 2020-11-16 | 2021-03-05 | 成都大学 | Method for producing hotpot condiment by using secondary fermentation of dried peppers |
-
2022
- 2022-01-19 CN CN202210062396.7A patent/CN114514995A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005000161A (en) * | 2003-01-28 | 2005-01-06 | Morinaga & Co Ltd | Fermentation composition of cayenne pepper or capsaicinoid-containing plant |
| CN1826963A (en) * | 2006-04-10 | 2006-09-06 | 中国食品发酵工业研究院 | Fermented capsicum product and preparation method thereof |
| CN102068018A (en) * | 2009-11-20 | 2011-05-25 | 东莞市百味佳食品有限公司 | Naturally fermented chilli sauce and preparation method thereof |
| CN112438391A (en) * | 2020-11-16 | 2021-03-05 | 成都大学 | Method for producing hotpot condiment by using secondary fermentation of dried peppers |
Non-Patent Citations (1)
| Title |
|---|
| 俞露等: "水族酸汤火锅底料加工新工艺研究", 中国调味品, vol. 36, no. 02, pages 118 - 120 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115633774A (en) * | 2022-11-01 | 2023-01-24 | 四川漫味龙厨生物科技有限公司 | Fermentation process of kava and application of kava in preparation of fermentation type hotpot condiment |
| CN115812944A (en) * | 2022-11-30 | 2023-03-21 | 湖南坛坛香食品科技有限公司 | Method for improving flavor of chili sauce ester by utilizing secondary fermentation |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN114514995A (en) | Method for producing hotpot condiment by using secondary fermentation of dried peppers | |
| CN105707818A (en) | Making method of sour bamboo shoot flavor seasoning packet | |
| CN105231365A (en) | Preparing method for distilled grain acid peppers | |
| CN104872716A (en) | Braised chicken with potato and green pepper and preparation method thereof | |
| CN113875940A (en) | Production process for improving production efficiency of thick broad-bean sauce | |
| CN105410710A (en) | Making method of chicken feet with capsicum frutescens | |
| CN105661353A (en) | Roast duck in flavor of cured meat and wine lees and processing method of roast duck | |
| CN104323183A (en) | Taro stalk pickled product and pickling method thereof | |
| CN101653273A (en) | Sinonovacula constricta leisure food and processing method thereof | |
| CN113367305A (en) | Hotpot condiment, preparation method thereof and food ingredient | |
| CN106107549A (en) | The preparation method of Manchu's soy sauce | |
| KR101181965B1 (en) | Manufacturing method of low salinity toenjang | |
| CN109221975A (en) | A kind of production method of smelly mandarin fish fish block ready-to-eat food | |
| CN105639460A (en) | Barrel-steamed fermented soybean paste health food | |
| CN108477502A (en) | The preparation method of pungent broad bean paste | |
| CN101822355A (en) | Method for preparing Jinhua ham soup | |
| CN102599456A (en) | Method for preparing Sichuan low-fat delicious fragrant chili sauce complex condiment | |
| KR20120020885A (en) | Papaya preserved and process for the preparation thereof | |
| CN112617163A (en) | Chafing dish bottom material containing medium-long chain fatty acid edible oil and preparation method thereof | |
| KR100988672B1 (en) | Manufacturing method of cheonggukjang seasoned beef product | |
| KR101334518B1 (en) | the environment friendly multifunctional seasoning sauce using a fermented siberian gooseberry or a fermented mulberry and the seasoning method thereof | |
| CN110973498A (en) | Flavored beef and preparation method thereof | |
| KR102485304B1 (en) | manufacturing method of fried processed Kimchi using Lycium barbarum, Chrysanthemum indicum | |
| CN109907241A (en) | A kind of wet preparation method for boiling semen viciae fabae | |
| CN109221977A (en) | A kind of production method of whole smelly mandarin fish prepared food |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220520 |