CN115777898A - Bean and rice hotpot condiment and production process thereof - Google Patents
Bean and rice hotpot condiment and production process thereof Download PDFInfo
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- CN115777898A CN115777898A CN202211539671.6A CN202211539671A CN115777898A CN 115777898 A CN115777898 A CN 115777898A CN 202211539671 A CN202211539671 A CN 202211539671A CN 115777898 A CN115777898 A CN 115777898A
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- 235000013409 condiments Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 244000046052 Phaseolus vulgaris Species 0.000 title claims description 129
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims description 67
- 235000007164 Oryza sativa Nutrition 0.000 title claims description 63
- 235000009566 rice Nutrition 0.000 title claims description 63
- 240000007594 Oryza sativa Species 0.000 title 1
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 13
- 241000209094 Oryza Species 0.000 claims description 62
- 235000021332 kidney beans Nutrition 0.000 claims description 48
- 239000000463 material Substances 0.000 claims description 34
- 235000002566 Capsicum Nutrition 0.000 claims description 29
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 27
- 235000011194 food seasoning agent Nutrition 0.000 claims description 26
- 239000006002 Pepper Substances 0.000 claims description 25
- 241000722363 Piper Species 0.000 claims description 25
- 235000016761 Piper aduncum Nutrition 0.000 claims description 25
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- 238000010438 heat treatment Methods 0.000 claims description 15
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- 235000004611 garlic Nutrition 0.000 claims description 11
- 235000008397 ginger Nutrition 0.000 claims description 11
- 238000007670 refining Methods 0.000 claims description 11
- 238000000227 grinding Methods 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 241000287828 Gallus gallus Species 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
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- 235000015067 sauces Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
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- 210000002751 lymph Anatomy 0.000 claims description 5
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- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 241000758706 Piperaceae Species 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 4
- 238000002360 preparation method Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 7
- 238000005520 cutting process Methods 0.000 description 6
- 210000001124 body fluid Anatomy 0.000 description 4
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- 230000000694 effects Effects 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000219833 Phaseolus Species 0.000 description 1
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- 239000004410 anthocyanin Substances 0.000 description 1
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Classifications
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- 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
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- Beans For Foods Or Fodder (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention belongs to the field of hotpot condiment preparation, and discloses a bean-rice hotpot condiment and a production process thereof. Meanwhile, the hotpot condiment disclosed by the invention can be eaten after being opened by vacuum packaging and high-pressure sterilization, is simple and convenient to eat, is convenient to transport and store, is suitable for being eaten at home and presented to relatives and friends, and has good market prospect and popularization.
Description
Technical Field
The invention relates to a bean and rice hotpot condiment and a production process thereof, belonging to the technical field of hotpot condiment production processes.
Background
Ancient people have said that food is eaten by people as the day, and diet culture is well inherited in the history of more than five thousand years in China, wherein a hot pot is a method for preparing daily edible food materials loved by people, typical representatives of the hot pot are hot pots in Sichuan spicy hot pots, chongqing spicy hot pots and other areas, the hot pot is characterized in that people can eat while cooking, and many areas in China love hot foods in the hot pot, and the hot pot is beneficial to the body and has the effects of removing blood stasis, removing dampness and the like.
The scientific name of red kidney bean is red kidney bean, and the genus Phaseolus of Papilionaceae. Every hundred grams of red kidney bean contains 23.1 grams of protein, 1.3 grams of fat, 56.9 grams of carbohydrate, 76 milligrams of calcium and rich B vitamins, and fresh beans also contain rich vitamin C. In addition, the safflower red kidney bean is rich in anthocyanin and saponin, can reduce the content of local inflammatory tissues of joints, has obvious anti-inflammatory effect, can play the roles of diminishing inflammation and relieving pain for arthritis patients, and has good effect after long-term consistent taking. Therefore, the red kidney bean related food materials are very popular with consumers at home and abroad.
However, it is known that the red kidney beans have large heads and are very difficult to cook, which brings certain inconvenience to eating. Therefore, how to prepare the red kidney beans into the hotpot condiment which is convenient to eat, rich in taste, appetizing and capable of promoting the secretion of saliva or body fluid is a problem to be solved urgently at present.
Disclosure of Invention
The invention aims to solve the technical problem of providing a bean and rice hotpot condiment and a production process thereof, the bean and rice hotpot condiment takes red kidney beans as a main material and is matched with pickled peppers and glutinous rice cake peppers for stir-frying and stewing, so that the bean and rice hotpot condiment is rich in nutrition and rich in taste, and has the characteristics of mellow spicy flavor, appetizing and body fluid generating.
In order to solve the technical problems, the invention adopts the following technical scheme: the bean and rice hotpot condiment is prepared from the following main materials in parts by weight: 100-120 parts of red kidney bean, 60-100 parts of pig fat, 2-3 parts of ginger, 3-6 parts of dried pepper, 2-3 parts of garlic and 3-5 parts of pickled pepper; seasoning and auxiliary materials: 12 to 15 portions of edible salt, 5 to 7 portions of white granulated sugar, 2 to 3 portions of chicken essence and 2 to 3 portions of sauce wine.
Further, the coating comprises the following main materials in parts by weight: 110 parts of red kidney bean, 80 parts of pig fat, 2.5 parts of ginger, 5 parts of dried pepper, 2.5 parts of garlic and 4 parts of pickled pepper; seasoning and auxiliary materials: 13 parts of edible salt, 6 parts of white granulated sugar, 2.5 parts of chicken essence and 2.5 parts of sauce wine.
Meanwhile, the invention also provides a production process of the bean and rice hotpot seasoning, which comprises the following steps:
(1) Grinding red kidney beans: adding water into washed red kidney beans, soaking for 15-36 hours, then taking out the red kidney beans, putting the red kidney beans into a full-automatic vertical steam high-temperature boiling pot, adding water into the full-automatic vertical steam high-temperature boiling pot to submerge the red kidney beans by 5-8 cm, heating to 105 ℃ for 10-13 minutes under high pressure, filtering out the red kidney beans and bean soup, and finally grinding the red kidney beans added with the bean soup into bean paste according to a ratio of 20% for later use;
(2) Refining oil from pig fat: pouring the pig fat into a frying pan, adding water until the pig fat is just submerged, heating until the water is boiled, refining with slow fire until the oil residue shrinks into tiny yellow particles with surfaces, turning off the fire, and fishing out the oil residue to obtain the lard for later use;
(3) Making glutinous rice cake chili: washing dry chili with clear water, soaking for 10 min, taking out, putting into a mincing machine together with rhizoma Zingiberis recens and Bulbus Allii, and mincing with a hole plate with diameter of 8 mm;
(4) Frying: heating lard in a pot until green smoke appears, adding the processed glutinous rice cake chili, and frying on open fire until the glutinous rice cake chili is fried to be fragrant, but preventing the glutinous rice cake chili from being burnt; then adding the pickled peppers for frying, adding the red kidney beans and adding seasoning auxiliary materials, frying until the surfaces of the red kidney beans are slightly peeled, pouring bean soup for stewing for 30-40 minutes, adding the bean paste and stirring uniformly to obtain bean and rice hot pot base materials, and putting the bean and rice hot pot base materials into a stainless steel basin for cooling;
(5) Vacuum packaging and high-pressure sterilization: vacuum packaging the bean and rice hotpot seasoning according to the requirements of Q/WFF technology 5.1, and then performing spray pressurization type high-pressure sterilization on the packaged bean and rice hotpot seasoning.
In the step (1) of the method, when the outdoor temperature is higher than 15 ℃, the soaked bean and rice are required to be stored in a refrigeration house at the temperature of 0-4 ℃.
In the step (2) of the method, before the pig fat is poured into the frying pan, the pig fat is cut into blocks of 8cm multiplied by 25cm, lymph, bloody stain and hair stake on the fat are removed, and then the pig fat is cut into the shape of 1.35cm multiplied by 1.35 cm.
Compared with the prior art, the invention has the advantages that: the invention adopts the red kidney bean as the main material and adds the vinasse pepper and the glutinous rice cake pepper for frying and stewing, thereby not only having rich nutrition and rich taste, but also having the characteristics of mellow spicy flavor, appetizing and promoting the secretion of saliva or body fluid. Meanwhile, the hotpot condiment disclosed by the invention can be eaten instantly after being opened by vacuum packaging and high-pressure sterilization, is simple and convenient in eating method, convenient to transport and store, suitable for being eaten at home and presented to relatives and friends, and has good market prospect and popularization.
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 examples.
Example 1:
preparing raw materials: the composite material is prepared from the following main materials in parts by weight: 100 parts of red kidney bean, 60 parts of pig fat, 2 parts of ginger, 3 parts of dried pepper, 2 parts of garlic and 3 parts of pickled pepper; seasoning and auxiliary materials: 12 parts of edible salt, 5 parts of white granulated sugar, 2 parts of chicken essence and 2 parts of sauce wine.
The production process of the bean and rice hotpot condiment comprises the following steps:
(1) Grinding red kidney beans: soaking washed red kidney bean in water for 15 hr, and storing the soaked bean and rice in 0 deg.C refrigerator when outdoor temperature is higher than 15 deg.C; then taking out the red kidney beans, putting the red kidney beans into a full-automatic vertical steam high-temperature cooking pot, adding water into the full-automatic vertical steam high-temperature cooking pot to submerge the red kidney beans for 5cm, heating to 105 ℃ and carrying out high pressure for 10 minutes, filtering out the red kidney beans and bean soup, and finally grinding the red kidney beans, the bean soup and the bean soup into bean paste according to a proportion of 20% for later use;
(2) Refining oil from pig fat: before pouring the pig fat into a frying pan, cutting the pig fat into blocks of 8cm multiplied by 25cm, removing lymph, bloodiness and hair stakes on the fat, and cutting the pig fat into blocks of 1.35cm multiplied by 1.35 cm; pouring the pig fat into a frying pan, adding water until the pig fat is just submerged, heating until the water is boiled, refining with slow fire until the oil residue shrinks into tiny yellow particles with surfaces, turning off the fire, and fishing out the oil residue to obtain the lard for later use;
(3) Making glutinous rice cake chili: washing dry pepper with clear water, soaking for 10 minutes, fishing out the dry pepper, putting the dry pepper, ginger and garlic into a pulper, and stirring the dried pepper, ginger and garlic by using a hole plate with the diameter of 8mm for later use;
(4) Frying: heating lard in a pot until green smoke appears, adding the processed glutinous rice cake chili, and frying on open fire until the glutinous rice cake chili is fried to be fragrant, but preventing the glutinous rice cake chili from being burnt; adding pickled pepper for frying, adding red kidney beans and seasoning auxiliary materials, frying until the surface of the red kidney beans is slightly peeled, pouring bean soup, stewing for 30 minutes, adding bean paste, stirring uniformly to obtain a bean and rice hot pot base material, and putting the bean and rice hot pot base material into a stainless steel basin for cooling;
(5) Vacuum packaging and high-pressure sterilization: vacuum packaging the bean and rice hotpot seasoning according to the requirements of Q/WFF technology 5.1, and then performing spray pressurization type high-pressure sterilization on the packaged bean and rice hotpot seasoning.
Example 2:
preparing raw materials: the composite material is prepared from the following main materials in parts by weight: 110 parts of red kidney bean, 80 parts of pig fat, 2.5 parts of ginger, 5 parts of dried pepper, 2.5 parts of garlic and 4 parts of pickled pepper; seasoning and auxiliary materials: 13 parts of edible salt, 6 parts of white granulated sugar, 2.5 parts of chicken essence and 2.5 parts of sauce wine.
The production process of the bean and rice hotpot condiment comprises the following steps:
(1) Grinding red kidney beans: soaking washed red kidney bean in water for 20 hr, and storing the soaked bean and rice in a cold storage at 2 deg.C when outdoor temperature is higher than 15 deg.C; then taking out the red kidney beans, putting the red kidney beans into a full-automatic vertical steam high-temperature boiling pot, adding water into the full-automatic vertical steam high-temperature boiling pot to submerge the red kidney beans for 6cm, heating to 105 ℃ and carrying out high pressure for 12 minutes, filtering out the red kidney beans and bean soup, and finally grinding the red kidney beans and the bean soup into bean paste according to a proportion of 20% for later use;
(2) Refining oil from pig fat: before pouring the pig fat into a frying pan, cutting the pig fat into blocks of 8cm multiplied by 25cm, removing lymph, blood stain and hair stake on the fat, and cutting the pig fat into blocks of 1.35cm multiplied by 1.35 cm; pouring the pig fat into a frying pan, adding water until the pig fat is just submerged, heating until the water is boiled, refining with slow fire until the oil residue shrinks into tiny yellow particles with surfaces, turning off the fire, and fishing out the oil residue to obtain the lard for later use;
(6) Making glutinous rice cake chili: washing dry chili with clear water, soaking for 10 min, taking out, putting into a mincing machine together with rhizoma Zingiberis recens and Bulbus Allii, and mincing with a hole plate with diameter of 8 mm;
(4) Frying: heating lard in a pot until green smoke appears, adding the processed glutinous rice cake chili, and frying on open fire until the glutinous rice cake chili is fried to be fragrant, but preventing the glutinous rice cake chili from being burnt; adding the fermented chili for frying, adding the red kidney beans and the seasoning auxiliary materials, frying until the surface of the red kidney beans is slightly peeled, pouring the bean soup for stewing for 35 minutes, adding the bean paste, and stirring uniformly to obtain a bean and rice hot pot base material, and putting the bean and rice hot pot base material into a stainless steel basin for cooling;
(5) Vacuum packaging and high-pressure sterilization: the bean and rice hotpot seasoning is subjected to vacuum packaging according to the requirements of Q/WFF technology 5.1, and then the packaged bean and rice hotpot seasoning is subjected to spray pressurization type high-pressure sterilization.
Example 3:
preparing raw materials: the composite material is prepared from the following main materials in parts by weight: 120 parts of red kidney beans, 100 parts of pig fat, 3 parts of ginger, 6 parts of dried chili, 3 parts of garlic and 5 parts of pickled chili; seasoning and auxiliary materials: 15 parts of edible salt, 7 parts of white granulated sugar, 3 parts of chicken essence and 3 parts of sauce wine.
The production process of the bean and rice hotpot condiment comprises the following steps:
(1) Grinding red kidney beans: soaking the washed red kidney beans in water for 36 hours, and storing the soaked beans and rice in a refrigeration house at 0-4 ℃ when the outdoor temperature is higher than 15 ℃; then taking out the red kidney beans, putting the red kidney beans into a full-automatic vertical steam high-temperature boiling pot, adding water into the full-automatic vertical steam high-temperature boiling pot to submerge the red kidney beans by 8cm, heating to 105 ℃ and carrying out high pressure for 13 minutes, filtering out the red kidney beans and bean soup, and finally grinding the red kidney beans and the bean soup into bean paste according to a proportion of 20% for later use;
(2) Refining oil from pig fat: before pouring the pig fat into a frying pan, cutting the pig fat into blocks of 8cm multiplied by 25cm, removing lymph, blood stain and hair stake on the fat, and cutting the pig fat into blocks of 1.35cm multiplied by 1.35 cm; pouring the pig fat into a frying pan, adding water until the pig fat is just submerged, heating until the water is boiled, refining oil with slow fire, refining until the oil residue shrinks into small particles with slightly yellow surfaces, stopping fire, and fishing out the oil residue to obtain lard for later use;
(3) Making glutinous rice cake chili: washing dry chili with clear water, soaking for 10 min, taking out, putting into a mincing machine together with rhizoma Zingiberis recens and Bulbus Allii, and mincing with a hole plate with diameter of 8 mm;
(4) Frying: heating lard in a pot until green smoke appears, adding the processed glutinous rice cake chili, and frying on open fire until the glutinous rice cake chili is fried to be fragrant, but preventing the glutinous rice cake chili from being burnt; adding the fermented chili, frying, adding the red kidney beans and the seasoning auxiliary materials, frying until the surface of the red kidney beans is slightly peeled, pouring the bean soup, stewing for 40 minutes, adding the bean paste, and stirring uniformly to obtain a bean and rice hot pot base material, and putting the bean and rice hot pot base material into a stainless steel basin for cooling;
(5) Vacuum packaging and high-pressure sterilization: the bean and rice hotpot seasoning is subjected to vacuum packaging according to the requirements of Q/WFF technology 5.1, and then the packaged bean and rice hotpot seasoning is subjected to spray pressurization type high-pressure sterilization.
In conclusion, the invention adopts the red kidney beans as the main material and mixes the vinasse pepper and the glutinous rice cake pepper for frying, stewing and boiling, thereby not only having rich nutrition and rich taste, but also having the characteristics of mellow spicy flavor, appetizing and promoting the secretion of saliva or body fluid. Meanwhile, the hotpot condiment disclosed by the invention can be eaten after being opened by vacuum packaging and high-pressure sterilization, is simple and convenient to eat, is convenient to transport and store, is suitable for being eaten at home and presented to relatives and friends, and has good market prospect and popularization.
Claims (5)
1. The bean and rice hotpot condiment is characterized in that: the composite material is prepared from the following main materials in parts by weight: 100-120 parts of red kidney bean, 60-100 parts of pig fat, 2-3 parts of ginger, 3-6 parts of dried pepper, 2-3 parts of garlic and 3-5 parts of pickled pepper; seasoning and auxiliary materials: 12 to 15 portions of edible salt, 5 to 7 portions of white granulated sugar, 2 to 3 portions of chicken essence and 2 to 3 portions of sauce wine.
2. The bean rice hotpot condiment according to claim 1, wherein: the composite material is prepared from the following main materials in parts by weight: 110 parts of red kidney bean, 80 parts of pig fat, 2.5 parts of ginger, 5 parts of dried pepper, 2.5 parts of garlic and 4 parts of pickled pepper; seasoning and auxiliary materials: 13 parts of edible salt, 6 parts of white granulated sugar, 2.5 parts of chicken essence and 2.5 parts of sauce wine.
3. A process for producing the bean-rice hotpot seasoning as claimed in claim 1 or 2, characterized by comprising the steps of:
(1) Grinding red kidney beans: adding water into the washed red kidney beans, soaking for 15-36 hours, then taking out the red kidney beans, putting the red kidney beans into a full-automatic vertical steam high-temperature boiling pot, adding water into the full-automatic vertical steam high-temperature boiling pot to submerge the red kidney beans by 5-8 cm, heating to 105 ℃ for 10-13 minutes at high pressure, filtering out the red kidney beans and bean soup, and finally grinding the red kidney beans and the bean soup into bean paste according to a proportion of 20% for later use;
(2) Refining oil from pig fat: pouring the pig fat into a frying pan, adding water until the pig fat is just submerged, heating until the water is boiled, refining with slow fire until the oil residue shrinks into tiny yellow particles with surfaces, turning off the fire, and fishing out the oil residue to obtain the lard for later use;
(3) Making glutinous rice cake chili: washing dry pepper with clear water, soaking for 10 minutes, fishing out the dry pepper, putting the dry pepper, ginger and garlic into a pulper, and stirring the dried pepper, ginger and garlic by using a hole plate with the diameter of 8mm for later use;
(4) Frying: heating lard in a pot until green smoke appears, adding the processed glutinous rice cake chili, and frying on open fire until the glutinous rice cake chili is fried to be fragrant, but preventing the glutinous rice cake chili from being burnt; then adding the pickled peppers for frying, adding the red kidney beans and adding seasoning auxiliary materials, frying until the surfaces of the red kidney beans are slightly peeled, pouring bean soup for stewing for 30-40 minutes, finally adding the bean paste and stirring uniformly to obtain bean and rice hot pot base materials, and putting the bean and rice hot pot base materials into a stainless steel basin for cooling;
(5) Vacuum packaging and high-pressure sterilization: the bean and rice hotpot seasoning is subjected to vacuum packaging according to the requirements of Q/WFF technology 5.1, and then the packaged bean and rice hotpot seasoning is subjected to spray pressurization type high-pressure sterilization.
4. The production process of the bean and rice hot pot seasoning as claimed in claim 3, wherein: in the step (1), when the outdoor temperature is higher than 15 ℃, the soaked bean and rice are required to be stored in a refrigeration house at the temperature of 0-4 ℃.
5. The production process of the bean and rice hot pot seasoning as claimed in claim 3, wherein: in the step (2), before the pig fat is poured into the frying pan, the pig fat is cut into blocks of 8cm multiplied by 25cm, lymph, bloody stain and hair stake on the fat are removed, and then the pig fat is cut into the shape of 1.35cm multiplied by 1.35 cm.
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029324A (en) * | 2015-06-30 | 2015-11-11 | 安徽鸿泰食品有限公司 | Red bean paste clear soup hotpot condiment |
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- 2022-12-02 CN CN202211539671.6A patent/CN115777898A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029324A (en) * | 2015-06-30 | 2015-11-11 | 安徽鸿泰食品有限公司 | Red bean paste clear soup hotpot condiment |
Non-Patent Citations (1)
| Title |
|---|
| 吴茂钊: "《贵州名菜》", 重庆大学出版社, pages: 102 * |
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