CN115590174A - Frying method for improving flavor of hotpot condiment - Google Patents
Frying method for improving flavor of hotpot condiment Download PDFInfo
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- CN115590174A CN115590174A CN202211350258.5A CN202211350258A CN115590174A CN 115590174 A CN115590174 A CN 115590174A CN 202211350258 A CN202211350258 A CN 202211350258A CN 115590174 A CN115590174 A CN 115590174A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
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Abstract
The invention relates to the technical field of hotpot condiment, and discloses a frying method for improving the flavor of the hotpot condiment, which comprises the steps of adding materials and frying different raw materials in stages according to the variety difference of flavor substances in the raw materials; the raw materials comprise one or more of Capsici fructus, pericarpium Citri Tangerinae, cortex Cinnamomi Japonici, fructus Amomi, rhizoma Zingiberis recens, radix Angelicae Dahuricae, rhizoma Kaempferiae, fructus Tsaoko, fructus Piperis, herba Hyperici Erecti, allspice, fructus Anisi Stellati, and Bulbus Allii. According to the scheme, the flavor substances in different raw materials are detected in advance, and different frying methods of the raw materials are researched, so that proper frying time can be selected according to the flavor substances contained in the raw materials during frying, staged frying of different raw materials is realized, and flavor substances in the raw materials are effectively prevented from being destroyed; the raw material waste caused by improper frying is effectively reduced, and the flavor of the hotpot condiment can be effectively improved.
Description
Technical Field
The invention relates to the technical field of hotpot seasonings, in particular to a frying method for improving the flavor of the hotpot seasonings.
Background
The chafing dish is one of the delicious dishes in the world due to its advantages of convenient cooking, rich nutrition, and good appetite promotion. And diversified types of the hotpot condiment can effectively meet the requirements of different regions, different seasons and different people, so that the hotpot condiment can be adapted to cold winter, hot summer, southern water countryside, northern grassland and the like.
However, the preparation of the existing hotpot condiment is usually prepared by uniformly mixing various raw materials with oil and then frying; however, during the long-time frying process, the flavor substances in the raw materials which are partially not resistant to high temperature are completely lost, and the nutrition and the flavor of the hotpot condiment are seriously influenced; even if part of the raw materials are fried for a long time, the raw materials can be bitter, thereby causing the waste of the raw materials.
Disclosure of Invention
The invention aims to provide a frying method for improving the flavor of a hotpot condiment, and aims to solve the technical problem that the flavor of the hotpot condiment is reduced due to uniform frying in the preparation process of the conventional hotpot condiment.
In order to achieve the purpose, the invention adopts the following technical scheme: a frying method for improving the flavor of hotpot condiment comprises adding different raw materials in stages according to the variety difference of flavor substances in the raw materials and frying; the raw materials comprise one or more of Capsici fructus, pericarpium Citri Tangerinae, cortex Cinnamomi Japonici, fructus Amomi, rhizoma Zingiberis recens, radix Angelicae Dahuricae, rhizoma Kaempferiae, fructus Tsaoko, fructus Piperis, herba Hyperici Erecti, allspice, fructus Anisi Stellati, and Bulbus Allii.
The principle and the advantages of the scheme are as follows:
1. with prior art with multiple raw materials misce bene back stir-fry different, this scheme carries out reinforced stir-fry stage by stage with different raw materialss according to raw materials flavor matter kind difference, effectively avoids the raw materials that contain different flavor matters to adopt the same stir-fry system flow and makes partial raw materials bitter phenomenon, not only effectively promotes hot pot seasoning whole flavor, can also reduce the raw materials waste that leads to because of the hot pot seasoning of stir-fry system is bitter.
2. Compared with the prior art that the nutrition and the taste of the hotpot condiment are different due to the fact that the frying method is improper, the scheme has the advantages that the flavor substances in different raw materials are detected in advance, and different frying methods of the raw materials are researched, so that a proper charging stage can be selected according to the flavor substances contained in the raw materials during frying, the staged charging and frying of the different raw materials are realized, and the flavor substances in the raw materials are effectively prevented from being damaged and exhausted; the raw material waste caused by improper frying is effectively reduced, and the flavor of the hotpot condiment can be effectively improved.
3. According to the scheme, the common raw materials of the hotpot condiment are subjected to flavor substance detection and mixed frying, so that the hotpot condiment with good flavor is obtained; the applicant finds that according to the detection of the quantity of the raw materials and the content of flavor substances in the raw materials, warm fructus amomi can be used for replacing hot pepper, star anise can be used for replacing rhizoma kaempferiae, and tsaoko amomum fruit can be used for replacing radix angelicae dahuricae, so that the use types of the raw materials can be obviously reduced, the raw material preparation flow of the hotpot condiment is shortened, and the raw material cost is reduced.
Preferably, the flavor substance is one or more of alkene substances, alcohol substances, aldehyde substances, alkane substances, ester substances and furan pyrazine-amide substances.
Has the advantages that: according to the scheme, the mixed raw materials with various flavor substances can be obtained by combining different raw materials, so that the hotpot condiment with different flavors can be obtained by frying. Specifically, the alkene substances have sweet orange flavor and sweet balsam smell, light fragrance of fresh flowers, pine resin fragrance and light clove flavor; alcohols have muguet, camphoraceous and cool herbal notes, warm pepper, lighter earthy notes, fennel notes and corresponding sweetness; the esters have special fruity odor, such as orange leaf-like and lemon-like odor.
Preferably, the frying method for improving the flavor of the hotpot condiment specifically comprises the following steps:
s1: crushing the raw materials, and crushing the raw materials for later use;
s2: detecting, namely detecting flavor substances in the raw materials;
s3: and (3) frying, namely adding the raw materials into the vegetable oil in stages according to the detected difference of the flavor substance types in the raw materials in the S2 and the heat resistance degree of the flavor substance, and frying to obtain the hotpot condiment.
Has the beneficial effects that: according to the scheme, the flavor substances in the raw materials are qualitatively and quantitatively analyzed, so that the frying time of different raw materials is conveniently determined according to the heat-resistant deterioration condition of the flavor substances in the different raw materials during frying, the flavor substance structure of the raw materials is ensured to be not damaged as far as possible, and the mixed flavor of the hotpot condiment obtained by frying is improved.
Preferably, in S1, the raw material is dried raw material.
Has the advantages that: the drying raw materials are easy to obtain, and by adopting the scheme, the raw material source and the treatment process are convenient to simplify and can be directly purchased and obtained.
Preferably, in S1, the pepper is further roasted before being crushed, and the crushed particle size of the pepper after being roasted is 10 meshes.
Has the advantages that: by adopting the scheme, the overall flavor of the pepper is effectively improved. The applicant detects the types and contents of flavor substances of different types of peppers by adopting different crushing modes, finds that the integral flavor of the peppers can be effectively improved by coarsely crushing the peppers after frying, or shows that the flavor substances in the peppers are further excited by frying, so that the comprehensive fragrance of the peppers is more intense and rich; or can better highlight the unique main flavor substances of the hot pepper, and the value is according to the identification degree.
Preferably, in S3, the mixing mass ratio of the total raw material amount to the vegetable oil is 1.
Has the beneficial effects that: by adopting the scheme, the requirement of the oil quantity required by the staged frying of different raw materials is met, and the comprehensive flavor of the obtained hotpot condiment is improved.
Preferably, in S3, the total frying time is 30-60S, and the frying temperature is 120-150 ℃.
Has the beneficial effects that: by adopting the scheme, the flavor substances in the raw materials are effectively preserved and are not damaged, so that the hotpot condiment with better comprehensive flavor is obtained by frying. The applicant finds that the frying time is too short, the flavor substances can not be fully excited, and particularly, part of the flavor substances can be obtained only by esterification reaction with vegetable oil; however, if the frying time is too long, most of the flavor substances are lost due to structural damage.
Preferably, in S3, the stir-frying time of the pericarpium citri reticulatae and the cinnamon is 30S, the stir-frying time of the pepper, the fructus amomi, the ginger, the radix angelicae, the rhizoma kaempferiae, the tsaoko amomum fruit, the pepper, the lysimachia sikokiana, the allspice, the star anise and the garlic is 45S, and the stir-frying temperature is 120 ℃.
Has the beneficial effects that: the applicant detects the flavor substances in the raw materials, finds that the dried orange peel and the cassia bark contain the common flavor substance of cinnamaldehyde, the content of the cinnamaldehyde reaches the maximum when the dried orange peel and the cassia bark are fried for 30s at the temperature of 120 ℃, and when the frying time exceeds 30s, the content of the cinnamaldehyde is reduced rapidly until the cinnamaldehyde can not be detected completely; the reason is that the cinnamaldehyde is found to be an aldehyde substance, so that the stability of the cinnamaldehyde is poor, and the cinnamaldehyde can be decomposed or reacted with other substances in a long-time heating process, so that the cinnamaldehyde content is reduced rapidly until the cinnamaldehyde content cannot be detected. In addition, the relative contents of the flavor substances in the capsicum, the amomum villosum, the ginger, the angelica dahurica, the rhizoma kaempferiae, the tsaoko cardamom, the pepper, the lysimachia sikokiana, the allspice, the star anise and the garlic tend to rise firstly and then fall after the frying time is prolonged, and the maximum content is reached when the stir-frying time is 45s. By adopting the scheme, the frying time is effectively determined according to the heat resistance degree of the flavor substances in the raw materials, so that the comprehensive flavor of the hotpot condiment is fully improved, and the loss of related flavor due to long-time frying decomposition of part of flavor substances in the raw materials can be avoided.
Preferably, in S3, the stir-frying is to add the raw materials except the dried orange peel and the cassia bark into vegetable oil at 120 ℃ to be mixed uniformly, add the dried orange peel and/or the cassia bark after stir-frying for 15S, and stir-fry for 30S under the temperature condition of 120 ℃.
Has the advantages that: frying the raw materials with the relative content of the flavor substances increased along with the prolonging of the frying time, wherein the content of the flavor substances is in a trend of increasing firstly and then decreasing, and the content reaches the maximum when the raw materials are fried for 45 s; by adopting the scheme, the content of flavor substances in the fried hotpot condiment is effectively improved, so that the comprehensive flavor of the hotpot condiment is improved.
Preferably, the method also comprises the step of detecting the flavor substances in the hotpot condiment, wherein the detection is to extract the raw materials and the hotpot condiment by adopting a double-extraction device to obtain an extract, and the extract is analyzed by adopting GC-MS.
Has the advantages that: by qualitatively and quantitatively analyzing the raw materials and flavor substances in the hotpot condiment, the adding types and the frying time of the raw materials are effectively confirmed reversely according to the comprehensive flavor of the hotpot condiment, the hotpot condiment is prepared under the optimal raw material proportion and the frying condition, and therefore the flavor of the hotpot condiment is improved and the raw material cost is saved.
Drawings
FIG. 1 is a schematic structural diagram of a double extraction apparatus according to an embodiment of the present invention.
FIG. 2 is a graph showing the trend of the relative contents of eucalyptol, estragole, cinnamaldehyde and anethole in Experimental example 4 of the present invention with increasing stir-frying time.
FIG. 3 is a graph showing the trend of the relative contents of linalool, 4-terpene alcohol, trans-2, 4-decadienal, alpha-pinene and 1-caryophyllene in Experimental example 4 of the present invention with respect to the duration of stir-frying.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto. Unless otherwise specified, the technical means used in the following examples are conventional means well known to those skilled in the art; the experimental methods used are all conventional methods; the materials, reagents and the like used are all commercially available.
Example 1
This embodiment is substantially as shown in fig. 1: a frying method for improving the flavor of a hotpot condiment comprises the steps of crushing and frying raw materials, wherein the frying step is to fry different raw materials by stages according to the difference of types of flavor substances in the raw materials; the method specifically comprises the following steps:
s1: crushing the raw materials, namely crushing the raw materials for later use;
the raw materials comprise one or more of pepper, fructus amomi, dried orange peel, ginger, angelica dahurica, rhizoma kaempferiae, tsaoko amomum fruit, pepper, lysimachia sikokiana, allspice, anise, cassia bark, garlic and the like, and the embodiment specifically comprises 1 part of each of dried orange peel, cassia bark, fructus amomi, ginger, angelica dahurica, rhizoma kaempferiae, tsaoko amomum fruit, pepper, lysimachia sikokiana, allspice, anise and garlic. Oven drying and pulverizing the raw materials, except parching Capsici fructus and pulverizing into coarse powder (with particle size of 10 mesh), and pulverizing the rest materials into fine powder (with particle size of 20 mesh).
S2: detecting raw materials, namely detecting flavor substances in the raw materials and carrying out heat-resistant analysis by adopting a double-extraction device and GC-MS analysis;
the flavor substance is one or more of alkene substance, alcohol substance, aldehyde substance, alkane substance, ester substance, and furan pyrazine-amide substance. By analyzing the flavor substances in different raw materials and quantitatively analyzing different compounds in the flavor substances according to sensory evaluation, the types and the addition amounts of the raw materials in the hotpot condiment can be conveniently determined according to the taste requirements of consumers, so that the hotpot condiment can be customized according to the flavor.
In the scheme, by detecting the flavor substances of the raw materials, part of the raw materials can be replaced (warm fructus amomi is used for replacing hot pepper, star anise is used for replacing rhizoma kaempferiae, and tsaoko amomum fruit is used for replacing radix angelicae), so that the flavor of the hotpot condiment is stronger, the types of the raw materials can be reduced, the preparation flow of the hotpot condiment raw materials is shortened, and the raw material cost is reduced.
S3: and (3) frying, namely adding the raw materials into the vegetable oil in stages according to the detected difference of the flavor substance types in the raw materials in the S2 and the heat resistance degree of the flavor substance, and frying to obtain the hotpot condiment. In the scheme, the mixing mass ratio of the total raw material amount to the vegetable oil is 1; adding the raw materials into vegetable oil with the temperature of 120-150 ℃, uniformly mixing and frying for 30-60 s to obtain the hotpot condiment. Wherein, the raw materials of the tangerine peel and the cassia bark are used as main sources of the cinnamaldehyde, and the heat resistance of the cinnamaldehyde is poor, so that the tangerine peel and the cassia bark need less frying time, and the materials are added in the process of frying other raw materials and vegetable oil. In the embodiment, the raw materials except the dried orange peel and the cassia bark are added into vegetable oil at 120 ℃ and mixed evenly, the dried orange peel and/or the cassia bark are added after the raw materials are fried for 15s, and the raw materials are stirred and fried for 30s under the temperature condition of 120 ℃ to obtain the hotpot condiment.
S4: detecting the hotpot condiment, extracting the hotpot condiment by adopting a double-extraction device to obtain an extract, and analyzing the extract by adopting GC-MS.
Experimental example 1: analysis of main flavor substances of raw materials
As shown in fig. 1, three ports A, B and C in the double extraction device are all used for installing a round-bottom flask; accurately weighing 10g of crushed samples of raw materials (comprising fructus amomi, dried orange peel, garlic, ginger, angelica dahurica, rhizoma kaempferiae, star anise, cassia bark, tsaoko amomum fruit, clove, pepper, lysimachia sikokiana, allspice and the like) in a round-bottom flask, adding 100ml of distilled water (the ratio of the raw materials to the distilled water is 1; then heating the A-end round-bottom flask by using an electric furnace, wherein the heating temperature is 105 ℃; heating the B-end round-bottom flask by using a water bath kettle, wherein the heating temperature is 60 ℃, stopping extracting after 3 hours, collecting the extract from the C-end round-bottom flask, drying the extract by using anhydrous sodium sulfate, and putting the extract into a freezer for overnight at the temperature of-18 ℃. The extract was purged to a 2ml sample using a nitrogen blower and analyzed by gas chromatography-mass spectrometer (GC-MS).
Wherein the Gas Chromatography (GC) conditions are: a chromatographic column: rtx-5MS (30.0 m 0.25mm 0.25 μm); helium as a carrier gas (99.99% purity); the flow rate is 1.0ml/min; the sample volume is 1 mu L; the injection port temperature is 230 ℃; no shunt sampling; temperature rising procedure: the initial temperature is 60 ℃, the temperature is increased to 160 ℃ at the speed of 5 ℃/min, and then the temperature is increased to 230 ℃ at the speed of 10 ℃/min, and the temperature is kept for 9min.
Mass Spectrometry (MS) conditions were: the temperature of a GC-MS interface is 250 ℃; an electron ionization source; electron energy 70ev; the ion source temperature is 250 ℃; the mass scanning range m/z is 40-350; the solvent delay was 4.5min.
And (3) feeding the prepared sample into a GC-MS device, analyzing the obtained GC-MS spectrum to obtain the relative content of each flavor substance compound in the raw material and the sensory fragrance of the main flavor substances, wherein the analysis result of the main flavor substances in the raw material is detailed in Table 1.
TABLE 1 analysis results of main flavor substances in raw materials
Experimental data shows that the variety and the quantity of the flavor substances in the 13 raw materials are greatly different. The tsaoko has the largest variety of flavor substances, namely 112 types, and the main flavor substance is anethole which has the flavors of fennel, spice and liquorice. The main flavor substance of the star anise is alcohol, the main flavor substance of the cassia bark is aldehyde, and the sulfur-containing compound in the garlic is the main flavor substance, so that the special spicy garlic flavor is provided for the garlic. The main flavor substances in the amomum fruit, the dried orange peel, the ginger, the angelica dahurica, the rhizoma kaempferiae, the tsaoko amomum fruit, the pepper, the lysimachia sikokiana and the allspice are olefinic substances.
However, there are differences in the raw materials containing the same kind of flavor substances. Although main flavor substances such as pepper and amomum fruit are alkene substances, the main flavor substances contain pinene substances; however, the substances of the villateine class are richer, compared with the use of the same amount of fructus amomi and pepper, the flavor of the fructus amomi is stronger; therefore, when the hotpot condiment is fried, the warm fructus amomi can be used for replacing the warm pepper, so that the use amount of the pepper is reduced, and the symptoms of congestive inflammation, such as excessive internal heat, hemorrhoids, blood pressure increase, palpitation, dysphoria and the like, caused by excessive consumption of the pepper can be avoided.
The main flavor substances of the rhizoma kaempferiae and the star anise are alcohol substances and alkene substances, and the main flavor substances contain eucalyptol; however, the content of eucalyptol in the star anise is higher, the whole flavor substances are also richer, and in contrast, the star anise can be considered to replace the rhizoma kaempferiae, so that the use of the rhizoma kaempferiae is reduced; the main flavor substances of the angelica dahurica and the tsaoko amomum fruit contain the anethole, the anethole content in the tsaoko amomum fruit is higher, and the whole flavor substances are more abundant, so the tsaoko amomum fruit can be considered to replace the angelica dahurica. The raw materials with more intense flavor substances are selected to fry the hotpot condiment, so that the use amount of the raw materials can be effectively reduced; and the hot raw materials are replaced by the warm raw materials, so that the delicious taste, nutrition and rich flavor of the hotpot condiment can be effectively guaranteed, and the risks of excessive internal heat and the like caused by the warm raw materials can be reduced.
Experimental example 2: influence of stir-frying time on content of flavor substances in hotpot condiment
Weighing 1 part of star anise, citronella, cassia bark, tsaoko amomum fruit, red cardamom, lysimachia foenum-graecum, fennel, clove, amomum villosum, lysimachia sikokiana, myrcia and allspice, mixing the materials and the vegetable oil according to the mass ratio of 1 to 20, uniformly stirring, frying for 15s, 30s, 45s and 60s respectively at the temperature of 120 ℃, and detecting flavor substances in the fried hotpot condiment by adopting the method in the experimental example 1, wherein the results are detailed in a table 2; the trend of the relative content changes of eucalyptol, estragole, cinnamaldehyde and anethole with the prolongation of the frying time is shown in figure 2; the trend of the relative content of linalool, 4-terpene alcohol, trans-2, 4-decadienal, alpha-pinene and 1-caryophyllene with the time of stir-frying is shown in figure 3.
TABLE 2 content differences of main flavor substances in the hotpot condiment after different frying times
Experimental data show that the total flavor substance types in the hotpot condiment do not change greatly along with the prolongation of the frying time, but the relative contents of different flavor substances change greatly along with the prolongation of the frying time, and the hotpot condiment mainly comprises the following conditions:
1. as shown in fig. 2 and 3, the relative content of the majority of the flavour materials tended to increase and then decrease with increasing stir-fry time, with the relative content reaching a maximum at 45s stir-fry time. For example, the relative content of estragole in 45s stir-frying is as high as 16.729%, and the relative content of anethole in 45s stir-frying is as high as 28.05%.
2. The relative content of part of flavor substances shows a trend of firstly decreasing, then increasing and then decreasing along with the prolongation of the stir-frying time. Such as myristicin, 1-caryophyllene, alpha-pinene and the like, and the content change of the part of flavor substances is analyzed, so that the part of flavor substances are firstly destroyed in the frying process, then are newly synthesized along with the prolonging of the frying time, and reach the maximum relative content in 45s frying.
3. Part of flavor substances gradually decrease in aroma with the increase of frying time until the flavor substances are completely undetectable. Such as aldehydes such as trans-2-decenal, cinnamaldehyde and the like and flavor substances such as eugenol acetate and the like, because the substances have poor stability and are easy to decompose or act with other substances at high temperature, the flavor substances are detected only before 15s or 30s, particularly the cinnamic aldehyde. The cinnamaldehyde content was as high as 10.853% at 15s, 14.831% at 30s, and not detected at all at 45s and 60 s. Therefore, the main source raw materials of cinnamaldehyde, such as dried orange peel, cinnamon and the like, need to be properly shortened in stir-frying time, such as adding during stir-frying, so as to avoid the phenomenon that the structure of cinnamaldehyde contained in the materials is damaged and the corresponding flavor and nutrition are lost due to long-time stir-frying.
4. Part of the material was not detected in the initial stage of stir-frying, but the content increased inversely with the increase of stir-frying time. Such as beta-pinene, anisyl ketone, citronellal, geraniol and the like, which are not detected when the pepper is fried for 15s, but can be detected after the pepper is fried for a period of time at high temperature, which shows that the substances are all converted from other substances in the frying process and are consistent with the conclusion that the flavor substances are newly synthesized in the frying process of the pepper.
Through comprehensive comparison and judgment, the optimal stir-frying time of most raw materials is 45s, and the optimal stir-frying time of a small amount of raw materials (such as dried orange peel and cassia bark) is 30s; during the frying process, the other raw materials are added into high-temperature oil with the temperature of 120 ℃ to be fried for 15s, and then dried orange peel or/and cassia bark are added to be fried for 30s, so that the hotpot condiment is obtained, and the relative content of flavor substances in the hotpot condiment is concentrated and the hotpot condiment has stronger comprehensive flavor.
Experimental example 3: comparing the contents of flavor substances in single raw material and hotpot condiment
Weighing 2 parts of fennel, 1 part of cassia bark, 2 parts of star anise, 4 parts of tsaoko amomum fruit and 1 part of myrcia (10 parts in total), adding the mixed raw materials (except the cassia bark) into 200 parts of vegetable oil at 120 ℃, adding the cassia bark after frying for 15s, and then continuously frying for 30s to obtain the mixed spice 1 hotpot condiment. The usage amount of each single raw material is 10 parts, the frying time is 30s for frying the cassia bark, and 45s for frying the other raw materials.
The chafing dish bottom material prepared by frying the mixed spice 1 and the single raw material is detected according to the following modes:
accurately weighing 20g of fried hotpot condiment sample (such as hotpot condiment fried by single raw material, "mixed spice 1" hotpot condiment and the like) into a round-bottomed flask, adding 50ml of distilled water, connecting the distilled water to the A end of a double-extraction device, and simultaneously adding 50ml of dichloromethane into the round-bottomed flask at the B end of the double-extraction device; then heating the A-end round-bottom flask by using an electric furnace, wherein the heating temperature is 105 ℃; heating the B-end round-bottom flask by using a water bath kettle, wherein the heating temperature is 60 ℃, stopping extraction after 3 hours, collecting extract liquor from the C-end round-bottom flask, drying the extract liquor by using anhydrous sodium sulfate, and putting the extract liquor into a freezer for storage at-18 ℃ overnight. The extract was purged to a 2ml sample using a nitrogen blower and analyzed by gas chromatography-mass spectrometer (GC-MS). The results of the GC-MS analysis for the main flavor substances are shown in Table 3.
TABLE 3 comparison of flavor content in Single materials and Hot-pot sauces
Experimental data show that the coincidence degree of the detection result of the single spice and the detection result of the flavor substances in the finished product of the mixed spice hotpot condiment is good, and the hotpot condiment formed by mixing and frying different raw materials has different main flavor substances, so that different raw material types and different using amounts can be conveniently selected for combination and collocation according to the requirements of consumers.
Experimental example 4: analysis of different pepper flavors
The detection method in experimental example 1 is adopted to detect the flavor substances in common hot pepper varieties (including Guizhou pod pepper, henan New generation, indian pepper, cayenne pepper, fresh capsicum frutescens and bright pepper). The results of the types and the contents of the flavor compounds in the peppers of different varieties are shown in a table 4 in detail; summarizing and summarizing the flavor substances of the peppers in the table 4 to obtain the content difference of the flavor substances in different types of peppers, and the content difference is shown in the table 5.
TABLE 4 differences in the types and contents of flavor compounds in different varieties of peppers
TABLE 5 content differences of flavors in different varieties of peppers
According to the scheme, the flavor substances in 6 common hot peppers are detected, and experimental data show that 77 volatile flavor substances are detected, wherein 21 Guizhou pod peppers, 37 New Henan generations, 13 Piper hancei, 7 linear peppers, 15 fresh capsicums and 11 bright peppers are used, 6 hot peppers with the same amount are used, and the flavors of the New Henan generations and the Guizhou pod peppers are stronger.
According to the different compositions of the volatile flavor substances of the pepper, the substances can be classified into hydrocarbons, esters, aldehydes, alcohols, ketones, furan pyrazinamide and other compounds. The hydrocarbon compounds are divided into alkane compounds and olefin compounds, wherein the alkane compounds in Guizhou red cluster pepper, new generation red cluster pepper, indian cluster pepper and bright cluster pepper have the most varieties and relatively high content. The olefin compounds mainly comprise terpene compounds, and the terpene compounds are the main components of the volatile aroma of the hot pepper as the types with the most types and the highest relative content in the volatile components of the hot pepper. Specifically, the new generation of terpenes in Henan is rich in 11 kinds, accounting for 13.53% of total volatile substances, and no terpenes are detected in the cayenne pepper.
The relative content of terpene substances in Capsici fructus is anethole, which has typical odor of fructus Foeniculi, spice, and Glycyrrhrizae radix, and has antibacterial effect, and sesquiterpene has strong fragrance and bioactivity, and is important raw material for pharmaceutical, food, spice and cosmetic industry. Typical aldehyde compounds are important substances forming the fragrance of the peppers and have strong fragrance endowing capability, the aldehyde substances in the peppers are phenylacetaldehyde with high relative content, the phenylacetaldehyde has the fragrance of narcissus, and the nonanal has strong grease smell and sweet orange smell.
According to the scheme, flavor substances in different peppers are detected, and different types of flavor substances are summarized and summarized, so that the hotpot condiment with different flavors can be prepared by adding different pepper varieties or combining and applying different peppers according to different flavors of different pepper varieties, and the pursuit and favor of different groups of consumers on different pepper flavors are met.
For example, in the scheme, the indian pepper is separately fried, and the flavor of the indian pepper is embodied as a compound flavor containing spicy stimulation and fennel fragrance, fresh orange fragrance and fresh flower fragrance; the single fried bright pepper shows spicy stimulation and compound aroma of orange aroma; the single fried linear pepper and the fresh capsicum frutescens are all showed in the combined flavor of the fragrance of the broccoli, the green fragrance, the costustoot, the fragrance of the flower, the fragrance of the lilac and the spicy taste, wherein the linear pepper is more intense in flavor; the single stir-frying of Guizhou pod pepper shows pungent and slightly caramel, sweet and baking combined flavors; the new generation of Henan fried separately will show more complicated and strong fragrance. Therefore, when the hot pepper is added to fry the hotpot condiment, the hot combination which prefers fruity flavor is Indian pepper and bright pepper; the combination of the peppers which favor flowery flavor is the linear peppers and the fresh capsicum frutescens; the Guizhou pod pepper is recommended when the roasting flavor is preferred.
Experimental example 5: influence of different crushing modes on pepper flavor
Selecting brilliant peppers with stronger fragrance and new-generation peppers in Henan, and processing the flavor substances in the two dried peppers as follows: treatment 1 represents no treatment; processing 2, namely finely crushing the roasted seeds in a dry pot (the crushing granularity is 20 meshes); treatment 3 represents that the coarse grinding (the grinding particle size is 10 meshes) is carried out after the stir-frying in a dry pan. The flavor test was performed on the samples treated differently as described above in Experimental example 1, and the test results are shown in Table 6.
TABLE 6 influence of different pulverization on the amount and content of flavor substances in pepper
Experimental data shows that the new generation of hot pepper in Henan has 27 flavor substances, the bright hot pepper has 11 flavor substances, main fragrant substances all contain the myrcene, the myrcene has typical citrus fragrance, soft fragrance characteristics such as fruit fragrance and flower fragrance are mainly provided for the hot pepper, and the soft fruit fragrance is added to the hot pepper.
However, some flavors, especially alkenes, are destroyed by the frying. In the bright pepper, the relative content of (-) -limonene is 6.22% before frying, and is reduced to 0.440% after frying; the relative content of (+) -fragrant citrus alkene before stir-frying is as high as 14.515%, and the content of (+) -fragrant citrus alkene after stir-frying is reduced to 5.723%.
In addition, maillard reaction occurs in the frying process, so that the relative contents of aldehydes, esters, alcohols and the like are increased. For example, the bright pepper is fried, so that unsaturated fatty acid in the pepper is oxidized to generate new aldehyde substances including furfural, 5-methyl furan aldehyde and the like, the furfural has caramel aroma, and the unique aroma is given to the bright pepper powder.
In addition, the flavor of the pepper is influenced by different crushing modes. For example, the new generation pepper in Henan has 4 kinds of flavor substances after coarse grinding (the rest 1 kind is not shown), and has 17 kinds of flavor substances after fine grinding (the rest 5 kinds are not shown); however, although the amount of the flavor substances of the newly-pulverized Henan pepper is less than that of the finely-pulverized pepper, the proportion of each flavor substance is relatively high, so that the flavor of the newly-pulverized Henan pepper is rich and concentrated. The coarse crushed bright pepper has 46 flavor substances (mostly generated in the frying process), the fine crushed bright pepper has 29 flavor substances, however, the coarse crushed bright pepper has reasonable matching of the flavor substances, so that the coarse crushed bright pepper has stronger fragrance.
The inventor also analyzes the types of flavor substances in the coarsely crushed and finely crushed peppers and the peppers which are not stir-fried and crushed, and finds that for the bright peppers, the stir-frying can further stimulate to generate flavor substances in the bright peppers, the flavor of the peppers is enriched, and the coarse crushing of the bright peppers after the stir-frying can stimulate the flavor substances in the bright peppers more than the fine crushing of the bright peppers, so that the overall flavor is improved; for the new generation of Henan, the amount of flavor substances is reduced by frying, but the types and the contents of the flavor substances are more concentrated, so that the whole flavor is unique and the identification degree is high, wherein the flavor substances after coarse crushing are more concentrated and have stronger orange flavor than those after fine crushing after frying. Therefore, various reasons are integrated, the fried hot pepper is coarsely crushed, and the overall flavor of the hotpot condiment is better improved.
The foregoing is merely an example of the present invention and common general knowledge in the art of designing and/or characterizing particular aspects and/or features is not described in any greater detail herein. It should be noted that, for those skilled in the art, without departing from the technical solution of the present invention, several variations and modifications can be made, and these should also be considered as the protection scope of the present invention, which will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (10)
1. A frying method for improving the flavor of hotpot condiment is characterized by comprising the following steps: comprises adding materials and frying different raw materials by stages according to the difference of flavor substance types in the raw materials; the raw materials comprise one or more of Capsici fructus, pericarpium Citri Tangerinae, cortex Cinnamomi Japonici, fructus Amomi, rhizoma Zingiberis recens, radix Angelicae Dahuricae, rhizoma Kaempferiae, fructus Tsaoko, fructus Piperis, herba Hyperici Erecti, allspice, fructus Anisi Stellati, and Bulbus Allii.
2. The stir-frying method for improving the flavor of hotpot condiment according to claim 1, characterized in that: the flavor substance is one or more of alkene substance, alcohol substance, aldehyde substance, alkane substance, ester substance, and furan pyrazine-amide substance.
3. The stir-frying method for improving the flavor of the hotpot condiment as claimed in claim 2, wherein: the method specifically comprises the following steps:
s1: crushing the raw materials, namely crushing the raw materials for later use;
s2: detecting, namely detecting flavor substances in the raw materials;
s3: and (3) frying, namely adding the raw materials into the vegetable oil in stages according to the detected difference of the flavor substance types in the raw materials in the S2 and the heat resistance degree of the flavor substance, and frying to obtain the hotpot condiment.
4. The stir-frying method for improving the flavor of hotpot condiment according to claim 3, characterized in that: in S1, the raw materials are dried raw materials.
5. The stir-frying method for improving the flavor of the hotpot condiment as claimed in claim 4, wherein: in S1, the pepper is fried before being crushed, and the crushed particle size of the fried pepper is 10 meshes.
6. The stir-frying method for improving the flavor of the hotpot condiment as claimed in claim 5, wherein: in S3, the mixing mass ratio of the total raw material amount to the vegetable oil is 1.
7. The stir-frying method for improving the flavor of hotpot condiment according to claim 6, wherein the stir-frying method comprises the following steps: in S3, the total frying time is 30-60S, and the frying temperature is 120-150 ℃.
8. The stir-frying method for improving the flavor of hotpot condiment according to claim 7, characterized in that: in S3, the stir-frying time of the dried orange peel and the cassia bark is 30S, the stir-frying time of the hot pepper, the fructus amomi, the ginger, the radix angelicae, the rhizoma kaempferiae, the tsaoko amomum fruit, the pepper, the lysimachia sikokiana, the allspice, the star anise and the garlic is 45S, and the stir-frying temperature is 120 ℃.
9. The stir-frying method for improving the flavor of hotpot condiment according to claim 8, characterized in that: in S3, the stir-frying is to add the raw materials except the dried orange peel and the cassia into vegetable oil at 120 ℃ to be mixed evenly, add the dried orange peel and/or the cassia after stir-frying for 15S, and stir-fry for 30S under the temperature condition of 120 ℃.
10. The stir-frying method for improving the flavor of a hotpot condiment according to claim 9, wherein the stir-frying method comprises the following steps: the method further comprises the step of detecting flavor substances in the hotpot condiment, wherein the step of detecting is to extract the raw materials and the hotpot condiment by adopting a double-extraction device to obtain an extract, and the extract is analyzed by adopting GC-MS.
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| CN108740931A (en) * | 2018-04-27 | 2018-11-06 | 银川边塞人家食品有限公司 | The formula and its raw material of a kind of chafing dish bottom flavorings separate frying process |
| CN111990628A (en) * | 2020-08-17 | 2020-11-27 | 唐虎 | Hotpot condiment and preparation method thereof |
| CN113662162A (en) * | 2021-08-25 | 2021-11-19 | 四川中恩创新实业集团有限公司 | Hotpot condiment and preparation method thereof |
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| CN108740931A (en) * | 2018-04-27 | 2018-11-06 | 银川边塞人家食品有限公司 | The formula and its raw material of a kind of chafing dish bottom flavorings separate frying process |
| CN111990628A (en) * | 2020-08-17 | 2020-11-27 | 唐虎 | Hotpot condiment and preparation method thereof |
| CN113662162A (en) * | 2021-08-25 | 2021-11-19 | 四川中恩创新实业集团有限公司 | Hotpot condiment and preparation method thereof |
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