CN116941750A

CN116941750A - Non-hot processing hotpot condiment and preparation method thereof

Info

Publication number: CN116941750A
Application number: CN202311053557.7A
Authority: CN
Inventors: 任康; 罗强祖; 廖维容; 秦刚; 廖欣
Original assignee: Sichuan Dingdian Food Development Co ltd
Current assignee: Sichuan Dingdian Food Development Co ltd
Priority date: 2023-08-21
Filing date: 2023-08-21
Publication date: 2023-10-27

Abstract

The application belongs to the field of food processing, and provides a non-thermal processing hotpot condiment and a preparation method thereof; adding white spirit into the pretreated raw material, standing for extraction, adding composite phosphate to maintain the stability of the flavor of the material in the subsequent processing and storage processes, performing first high-voltage pulse electric field treatment to destroy the cell membrane of the raw material, fully overflowing biological macromolecules in the raw material, inactivating the activity of enzyme to protect the color of the material, performing second high-voltage pulse electric field treatment to promote the formation of characteristic flavor components of the material, and killing microorganisms brought in the processing process. Compared with the prior art, the hotpot condiment has clear color and rich characteristic flavor, improves the boiling resistance and the flavor slow release property of the condiment, and improves the overall quality of the product. The preparation method is applied to processing of the spicy clear oil hotpot condiment, and the hotpot condiment with controllable spicy degree and prominent spicy taste can be obtained.

Description

Non-hot processing hotpot condiment and preparation method thereof

Technical Field

The application relates to the field of food processing, in particular to a non-thermal processing hotpot condiment and a preparation method thereof.

Background

The hot pot is one of Chinese characteristic food, and the cooking mode of the hot pot and the rich food material variety are always favored by wide eaters. The hot pot is characterized in that the hot pot is eaten while being boiled, and different soup bases and foods can be added according to personal preference. The hotpot condiment is soul of the hotpot, the essence of the hotpot condiment is the condiment in the bottom of the hotpot, and the taste and the quality of the hotpot condiment directly influence the taste and the flavor of the whole hotpot. Traditional hot pot seasoning is processed in a seasoning frying way, and the seasoning frying is used for extracting the tastes of the raw materials, such as spicy, hot, spicy, fragrant and the like, but is greatly influenced by the heat, and the heat is too big to be burnt, so that the soup base is blackened and turbid, and the eating experience is influenced. The soup base can be made to be clear in color by adopting a non-thermal processing mode, but after the step of stir-frying, the flavor of the base is obviously insufficient, the base is not resistant to boiling, and the flavor disappears quickly.

Disclosure of Invention

Based on the above reasons, the application aims to provide a non-thermal processing hotpot condiment and a preparation method thereof, so that the prepared hotpot condiment has strong characteristic flavor and good boiling resistance and flavor slow release property.

The first technical scheme of the application provides a preparation method of a non-hot processing hotpot condiment, which comprises the following steps:

adding white spirit into the pretreated raw materials, and adding composite phosphate to obtain a first material;

performing first high-voltage pulse treatment to obtain a second material;

and (5) performing a second high-voltage pulse electric field treatment to obtain the hotpot condiment.

Further, the pretreatment raw material is one or more of crushed fresh peppers, crushed dry peppers or pepper processed products.

Further, the pulsed electric field treatment conditions are: the field intensity is 1-40kV/cm, the frequency is 100-1000Hz, and the treatment time is 1-30s.

Further, stirring for 40-120min is also included before the high-voltage pulse electric field treatment.

According to the second technical scheme, the non-thermal processing hotpot condiment obtained by the preparation method of the non-thermal processing hotpot condiment is obtained by adding composite phosphate into the non-thermal processing hotpot condiment and extracting and reacting pretreated raw materials by using white spirit and a twice high-voltage pulse electric field.

Further, the addition amount of the composite phosphate is 0.1-0.3% of the mass of the pretreated raw material.

Preferably, the compound phosphate is two or more of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate and disodium dihydrogen pyrophosphate.

Preferably, the white spirit is high-degree white spirit with the alcohol content of more than 50 degrees, and the addition amount is 0.4-0.6% of the mass of the pretreated raw materials.

The application has the following beneficial effects:

1. according to the preparation method of the non-thermal processing hotpot condiment, the extraction area is increased by crushing the raw materials, white spirit is added for standing to perform primary extraction on the raw materials, composite phosphate is added to maintain the stability of the flavor of the raw materials in the subsequent processing and storage processes, various biological macromolecules in the raw materials are fully extracted through the first high-voltage pulse electric field treatment, the cost of the processing materials is reduced, the formation and sterilization of flavor components are promoted through the second high-voltage pulse electric field treatment, the technical problems that the non-thermal processing hotpot condiment is insufficient in flavor and not resistant to boiling and the flavor disappears quickly are effectively solved, the hotpot condiment is rich in characteristic flavor, the long-boiling flavor is not scattered, and the quality of products is improved.

2. According to the application, the color of the material is kept unchanged in the stirring process by adding the composite phosphate, and the enzyme in the raw material can be passivated by the high-voltage pulse electric field, so that the color of the material is protected, therefore, the color of the hot pot condiment obtained by the application is very similar to that of the raw material, and the soup base is clear and transparent after being boiled.

3. According to the application, the capsicum and the pepper are extracted through the combination of white spirit standing and high-voltage pulse electric field, and the components in the capsicum are fully extracted through twice high-voltage pulse electric field treatment, so that the pungency degree of the spicy flavor hotpot condiment is controllable, and the situation that the capsicum is more spicy after boiling is avoided; the aroma components and Xin Ma components in the peppers are selectively extracted by the primary high-voltage pulse electric field treatment, and the environment of the bottom material is stabilized by the composite phosphate, so that the exudation of bitter components is slowed down, and the spicy flavor of the bottom material of the spicy hot pot is outstanding.

Detailed Description

The scheme of the present application will be explained below with reference to examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the present application and should not be construed as limiting the scope of the application. Examples are given to illustrate specific techniques or conditions, to follow techniques or conditions described in the literature in this field or to follow product specifications. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.

Based on the problem of insufficient flavor of the non-thermal processing hotpot condiment, the method is characterized in that white spirit is added into the pretreated raw materials for preliminary extraction, composite phosphate is added for color protection, the durability and stability of the flavor are maintained, the raw materials are further extracted through a high-voltage pulse electric field, the formation and sterilization of characteristic flavor are promoted through the high-voltage pulse electric field treatment again, the prepared hotpot condiment is bright in color, rich and rich in main flavor, and the boiling resistance and the flavor slow release property are both obviously improved. The preparation method of the non-thermal processing hotpot condiment is applied to the spicy flavor clear oil hotpot condiment, can fully extract the chilli components, can control the initial spicy degree of the condiment by controlling the proportion of raw materials, selectively extract the fragrance components and Xin Ma components in the peppers, and can stabilize the condiment environment and slow down the exudation of bitter components, so that the obtained spicy flavor hotpot condiment has controllable spicy degree and prominent spicy taste.

The first embodiment of the application provides a preparation method of a non-hot processing hotpot condiment, which comprises the following steps: adding white spirit into the pretreated raw materials, and adding composite phosphate to obtain a first material; performing first high-voltage pulse treatment to obtain a second material; and (5) performing a second high-voltage pulse electric field treatment to obtain the hotpot condiment.

The pretreatment of the raw materials aims at facilitating the overflow of the flavor substances, and the direct extraction of some raw materials is difficult, so that pretreatment such as material selection, cleaning, crushing, enzymolysis, fermentation and the like is needed, impurities are removed, and the extraction and the processing of active ingredients are convenient.

In this embodiment, the purpose of adding white spirit is to primarily extract flavor components in the pretreated raw material.

In this embodiment, the purpose of adding the composite phosphate is to serve as a color fixative and a stabilizer, to protect materials from oxidative discoloration in a subsequent stirring and high-voltage pulse electric field, cells in plant raw materials are destroyed after the pretreated raw materials are crushed, substances in the cells flow out, after primary extraction of white spirit, the damage degree of the cells is increased, active substances such as pigment, phenols and the like in the raw materials overflow, at the moment, the composite phosphate is added, and the phosphate has the effect of complexing metal ions, so that the negative influence of the metal ions on the stability of the pigment is reduced, and meanwhile, the phosphate can adjust the pH value in the materials, reduce the concentration of oxides and enable the metal ions to be eliminated better.

In this embodiment, one of the purposes of the first high-voltage pulsed electric field treatment is to extract components such as sugar, protein, minerals and the like in the material, and the pulsed electric field generates a magnetic field, and the pulsed electric field and the pulsed magnetic field alternately act to increase the permeability of the cell membrane, increase oscillation, weaken the membrane strength, damage the membrane, make matters in the membrane easily flow out, make matters outside the membrane easily permeate, weaken or even disappear the protective effect of the cell membrane, improve the utilization rate of the raw material, effectively separate and extract various components in the raw material, and provide reactants for further forming flavor components. And secondly, enzyme in the material is passivated, so that the enzymatic browning degree of the material is reduced, and the deterioration of sensory quality is reduced.

It should be noted that, the liquid auxiliary material may be added before the first high-voltage pulse electric field treatment, and after sufficient stirring, the step may be added simultaneously with the compound phosphate. The liquid auxiliary material is added to fully wrap the extracted material, so that the components in the material fully overflow; however, for pretreatment materials with higher moisture content, such as tomatoes, the choice of whether to add or not is made as desired. The stirring purpose is to make the materials fully and uniformly mixed, which is favorable for the full utilization of the materials.

It will be appreciated that during thermal processing, the ingredients of the material gradually exude with increasing temperature to form a characteristic flavor, and during non-thermal processing, certain conditions are required to fuse the ingredients of the material to each other and to form a characteristic flavor.

In order to solve the problems, the application performs secondary high-voltage pulse electric field treatment. In the present embodiment, one of the purposes of the second high-voltage pulsed electric field treatment is to promote the reaction of the components such as proteins, saccharides, organic acids and the like in the raw materials to produce specific flavor components such as phenols, esters, terpenes, ketones, volatile acids and the like; the strong oxidation by ionization of the liquid medium can react with intracellular materials, such as Maillard reactions, to impart a characteristic flavor to the material. The second aim is to sterilize the material, the material is inevitably brought into the microorganism in the air during the stirring process, when an external electric field is added on the cell, the potential difference between the inside and outside of the cell membrane is increased, the permeability of the cell membrane is also increased, when the electric field strength is increased to a critical value, a plurality of small holes are formed on the permeability rapid increase membrane of the cell membrane, the strength of the membrane is reduced, when the added electric field is a pulse electric field, the voltage is suddenly fluctuated in the moment, the oscillation effect is generated on the membrane, and the cell is crashed under the combined action of the enlargement of the holes and the oscillation effect, so as to achieve the sterilization purpose.

It is to be noted that auxiliary materials can be added according to the process requirement before the second high-voltage pulse electric field treatment, so that the flavors in the materials are enriched, and the flavors of the materials are mutually fused through the high-voltage pulse electric field treatment after the full stirring; the auxiliary materials added here may be materials which do not need to be sufficiently extracted, and these materials may contain characteristic flavors and other impurities which affect the main flavors, and thus are not suitable for excessive extraction.

The application is applicable to the preparation of various hotpot condiment, and can select whether to add liquid auxiliary materials and auxiliary materials according to actual conditions.

The second embodiment of the application provides the non-heat processing hotpot condiment obtained by the preparation method of the non-heat processing hotpot condiment, wherein the non-heat processing hotpot condiment is obtained by adding compound phosphate, and extracting and reacting pretreated raw materials by using white spirit and a twice high-voltage pulse electric field.

The pretreatment raw material is a raw material for providing a main characteristic flavor, and can be changed according to different application scenes, for example, the pretreatment raw material is specifically hot peppers for providing a spicy flavor in spicy clear oil hotpot condiment, the pretreatment raw material is specifically fresh tomatoes in tomato flavor hotpot condiment, and the pretreatment raw material is specifically various mushrooms in fungus soup flavor hotpot condiment.

In the embodiment, the composite phosphate plays a role in maintaining the stability of the material, so that the flavor slow release property of the material is improved. The phosphate has the characteristic of inorganic surfactant, can disperse insoluble matters in the material or form stable suspension to prevent the suspension from adhering and agglomerating, has the effect of positively enhancing the stability of the material, and can enable the water-soluble colloid of the protein to form a glue film on the fat globules, so that the fat is more effectively dispersed in the water, the oxidation of the fat is prevented, and the quality guarantee period of the material is prolonged.

In some embodiments, the complex phosphate is two or more of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate, disodium dihydrogen pyrophosphate. The preferred formulation may be selected based on the characteristics of the material.

In the embodiment, the white spirit is high-degree white spirit with the alcohol content of more than 50 degrees, which is more beneficial to the extraction of flavor substances in raw materials, and the flavor components in a plurality of spices are alcohol-soluble, so that the high-degree white spirit has high alcohol content and better extraction effect; on the other hand, the addition of the white spirit can also increase the flavor of the base material, and has the effects of enhancing the flavor and removing the fishy smell.

In some specific embodiments, the first high-voltage pulse electric field extraction is to make biological macromolecules in the pretreated raw materials permeate into the materials, and the second high-voltage pulse electric field is to extract auxiliary material components and fuse characteristic flavors in the materials, so as to promote the formation of main flavors, and further, sterilize the materials and prolong the shelf life.

The application also provides an embodiment in which the pretreatment raw material is one or more of crushed fresh peppers, crushed dry peppers or pepper processed products.

The method is mainly used for manufacturing spicy clear oil hotpot condiment.

In the embodiment, the main spicy component capsaicin in the peppers is easily dissolved in the ethanol, and the main spicy component Zanthoxylum bungeanum amide in the peppers is also dissolved in the ethanol, so that the dissolution of capsaicin and Zanthoxylum bungeanum amide can be effectively improved by mixing with the white spirit and standing. On the other hand, capsaicin and Zanthoxylum bungeanum amide have better stability in grease, and in the base material added with clear oil, the stability of flavor is easier to protect.

It should be noted that, in the cooking process of the spicy hot pot seasoning of the traditional heat treatment, a consumer usually feels more cooked and more spicy, and the spicy hot pot seasoning is more spicy due to the fact that the cells of the hot pot seasoning are damaged more and the intracellular components exude in the cooking process, so that the soup bottom is more spicy. The high-voltage pulse electric field treatment can effectively improve the extraction rate of biological macromolecules in the peppers, the high-voltage pulse electric field damages cell walls and cell membranes of the peppers, and the pepper cells collapse and the biological macromolecules flow out along with cell juice, so that the hotpot condiment treated by the high-voltage pulse electric field can control the proportion of raw materials, further control the pungency of the condiment, and further has a positive effect on maintaining the stability of the taste of the soup base; on the other hand, the main components in the capsicum comprise vitamin C and capsaicin, wherein the vitamin C is a thermosensitive component, and the high-voltage pulse electric field can effectively keep the capsicum from being decomposed.

In the application of the spicy clear oil hotpot condiment, the pepper is added before the second high-voltage pulse electric field treatment, and the spicy clear oil hotpot condiment is characterized in that the pepper contains not only the spicy elements such as the pepper amide, but also bitter components such as tannin, the aroma components and Xin Ma components are easier to extract during extraction, the structure of the components such as tannin is more complex, and the bitter components are mixed into the materials during re-extraction, so that the overall flavor is affected. Before the treatment of the high-voltage pulse electric field, the pepper and the white spirit are mixed and are subjected to standing extraction, polysaccharide and resin in the pepper are initially extracted, the viscosity of the pepper oleoresin is higher, and the viscosity of the pepper oleoresin can be reduced by the treatment of the high-voltage pulse electric field, so that the tingling in the bottom materials is released. Under the action of the compound phosphate, the aroma components and Xin Ma components in the wild pepper are more stable after being extracted, and simultaneously, the release of the components such as bitter taste in the wild pepper is slowed down, so that the tingling taste is more prominent.

It will be appreciated that other parameters of the embodiments of the present application, except as specifically described above, are available to those skilled in the art through experiments according to general experience or actual needs, and the present application is not limited to the specific embodiments, and only provides some preferred embodiments, for example, the addition amount of the white spirit is 0.1% -1% of the mass of the pretreated raw materials in some preferred embodiments; in some preferred embodiments, the amount of the complex phosphate added is 0.1% -0.3% of the mass of the pretreated feedstock; in some preferred embodiments, the pulsed electric field treatment conditions are: the field intensity is 1-40kV/cm, the frequency is 100-1000Hz, and the treatment time is 1-30s; in some preferred embodiments, the agitation time is 40-120 minutes.

Specific examples for carrying out the present application and corresponding comparative examples will be disclosed below to demonstrate the technical effects associated with the present application.

Example 1 preparation of spicy flavor hotpot condiment

1. Pretreatment of raw materials: fresh and non-rotten raw materials of ginger, garlic and green Chinese onion are peeled and cleaned, and are put into a cooking machine to be minced into 3-5 mm of fine powder; removing pedicel and soaking in warm water, soft-soaking in stone mortar, and mashing to obtain glutinous rice cake pepper; commercially available thick broad-bean sauce;

2. and (3) batching: cooked rapeseed oil 35L, pretreated raw materials 12.8 kg (ginger 300 g, garlic 600 g, green Chinese onion 400 g, glutinous rice cake chilli 10 kg and thick broad-bean sauce 1.5 kg), auxiliary materials (coarse-grained spice 400 g, dried green pepper 1 kg, soybean 300 g and 52-degree white spirit 100 mL), compound phosphate 25.6g (sodium tripolyphosphate: sodium hexametaphosphate: sodium pyrophosphate=1:1:1), and 52-degree white spirit 128 mL;

the proportion of the spice formula: 2 parts of white button, tsaoko, kaempferia galanga, clove, cardamom, amomum tsao-ko, cumin, cinnamon, liquorice, branch, herb of common knotweed, dried orange peel, fructus piperis longi, lemongrass, star anise, bay leaf, vanilla, nard, fennel, and other spices in 1 part;

3. and (3) processing a first material: adding 128 mL white spirit into the pretreated raw material of 12.8 and kg, uniformly mixing, standing for 8 min, adding 25.6g of composite phosphate and 35L cooked rapeseed oil, and stirring for 120 min;

4. high-voltage pulse treatment: the first material is treated by a first high-voltage pulse under the treatment condition of 25 kV/cm and the frequency of 500Hz for 10s to obtain a second material, auxiliary materials (the auxiliary materials are uniformly mixed in advance and stand for 10 min) are added to continuously stir for 120min, and the hot pot seasoning with the spicy flavor is obtained after the second high-voltage pulse electric field treatment under the treatment condition of 40kV/cm and the frequency of 100Hz and the treatment time of 5s and aseptic packaging.

Example 2 preparation of tomato-flavored hotpot condiment

1. Pretreatment of raw materials: peeling and crushing fresh tomatoes, and selling tomato paste;

2. the formula comprises the following components: corn oil 8L, pretreated raw materials 35 kg (tomatoes 25 kg and tomato catsup 10 kg), auxiliary materials (white sugar 4 kg and salt 8 kg), compound phosphate 70 g (sodium tripolyphosphate: sodium acid pyrophosphate: trisodium phosphate=1:1:1), and 52 degree white spirit 35 mL;

3. and (3) processing a first material: adding 35 mL white wine into the 35 kg pretreated raw materials, uniformly mixing, standing for 5 min, adding 70 g composite phosphate and 8L corn oil, and stirring for 40 min;

4. high-voltage pulse treatment: the first material is treated by a first high-voltage pulse with the treatment condition of 20 kV/cm and the frequency of 400Hz for 20s to obtain a second material, auxiliary materials are added and continuously stirred for 60 min, and the second material is treated by a second high-voltage pulse electric field with the treatment condition of 10 kV/cm and the frequency of 600Hz and the treatment time of 10s, and the tomato flavor hotpot condiment is obtained after aseptic packaging.

Example 3 preparation of fungus soup flavor hotpot condiment

1. Pretreatment of raw materials: cleaning and crushing dried agrocybe cylindracea, dried Morchella, and dried Lentinus Edodes to obtain bacterial materials, selecting fresh and non-rotted raw materials of rhizoma Zingiberis recens, bulbus Allii and herba Alii Fistulosi, peeling, cleaning, and mincing into 3-5 mm fine powder in a food processor;

2. the formula comprises the following components: peanut oil 1L, 26kg of pretreatment raw materials (20 kg of fungus material, 1.5kg of garlic, 1.5kg of ginger, 0.3kg of green Chinese onion and 2.7kg of laver), auxiliary materials (3 kg of salt, 0.5kg of white sugar, 0.5kg of pepper powder and 0.5kg of soluble starch), 78g of compound phosphate (disodium hydrogen phosphate: sodium dihydrogen phosphate=1:1), 130. 130 mL of 52-degree white spirit;

3. and (3) processing a first material: adding 130 mL white wine into the 26kg pretreated raw materials, uniformly mixing, standing for 10min, adding 78g composite phosphate and 1L peanut oil, and stirring for 60 min;

4. high-voltage pulse treatment: the first material is treated by a first high-voltage pulse under the treatment condition of 40kV/cm and the frequency of 100Hz for 10s to obtain a second material, auxiliary materials are added and continuously stirred for 60 min, and the second material is treated by a second high-voltage pulse electric field under the treatment condition of 40kV/cm and the frequency of 100Hz for 5s, and the fungus soup flavor hotpot condiment is obtained after aseptic packaging.

Example 4 preparation of Curry-flavored hotpot base

1. Pretreatment of raw materials: fresh and non-rotten raw materials of ginger, garlic and green Chinese onion are peeled and cleaned, and are put into a cooking machine to be minced into 3-5 mm of fine powder;

2. the formula comprises the following components: cooked rapeseed oil 20L, garlic 1 kg, ginger 2 kg, onion section 1 kg, spice 555 g (clove 20 g, star anise 30 g, tsaoko cardamom 25 g, kaempferia galanga, cassia bark, small Miao Xiang each 35 g, citronella 15 g, curry powder 250 g, dried pepper 20 g, stephania sinica diels, vanilla leaves, gao Shacao each 25 g, galangal 15 g), complex phosphate 0.5 g (sodium tripolyphosphate: sodium hexametaphosphate = 1:1), 52 ° white spirit 5mL;

3. and (3) processing a first material: adding 5mL Chinese liquor into 555 g spice, mixing, standing for 10min, adding 0.5 g composite phosphate and 20L cooked rapeseed oil, and stirring for 120 min;

4. high-voltage pulse treatment: the first material is treated by a first high-voltage pulse with the treatment condition of 10 kV/cm, the frequency of 500Hz and the treatment time of 10s to obtain a second material, garlic 1 kg, ginger 2 kg and green Chinese onion 1 kg are added, stirring is continued for 120min, the second high-voltage pulse electric field treatment is carried out, the treatment condition is 15 kV/cm, the frequency of 200Hz and the treatment time of 5s, and the curry flavor hotpot condiment is obtained after aseptic packaging.

Example 5 preparation of Dongyinwong flavor hotpot condiment

1. Pretreatment of raw materials: peeling Bulbus Allii Cepae, cleaning, cutting into small pieces, and mincing into 3-5 mm fine powder; fresh and non-rotten raw materials are selected from ginger and garlic, peeled and cleaned, and the ginger and the garlic are put into a cooking machine to be minced into 3-5 mm fine powder; the pickled pepper is light yellow green millet chilli, which is selected from soft, non-rotten or odorless and completely shaped, and is put into a cooking machine to be minced into 3-5 mm fine powder;

the formula of the raw materials comprises: peanut oil 18.5L, pretreated raw materials 13.3 kg (onion 3.5 kg, garlic 2.5kg, ginger 2.5kg, pickled pepper 2.8 kg, citronella 2 kg), auxiliary materials 32.9kg (white granulated sugar 3kg, edible salt 4.5 kg, concentrated coconut mud 8.5 kg, shrimp paste 4 kg, fish sauce 2.8 kg, chilli powder 5kg, monosodium glutamate 1.3 kg, white pepper 1.1 kg, acidity regulator 2.7 kg), compound phosphate 26.6 g (sodium tripolyphosphate: sodium hexametaphosphate=1:1), 52-degree white spirit 70 mL;

3. and (3) processing a first material: adding 70 mL white spirit into the 13.3 kg pretreated raw materials, uniformly mixing, standing for 8 min, adding 26.6 g composite phosphate and 35L peanut oil, and stirring for 90 min;

4. high-voltage pulse treatment: the first material is treated by a first high-voltage pulse with the treatment condition of 15 kV/cm and the frequency of 500Hz for 10s to obtain a second material, auxiliary materials are added and continuously stirred for 90 min, and the second material is treated by a second high-voltage pulse electric field with the treatment condition of 10 kV/cm and the frequency of 500Hz and the treatment time of 8s, and the winter negative power flavor hotpot condiment is obtained after aseptic packaging.

Comparative example 1 preparation of spicy flavor hotpot condiment

The preparation method is the same as in example 1, except that the addition of white spirit is omitted in comparative example 1.

Comparative example 2 preparation of spicy flavor hotpot condiment

The preparation process was the same as in example 1, except that comparative example 2 was made without the addition of complex phosphate.

Comparative example 3 preparation of spicy flavor hotpot condiment

The preparation method is the same as in example 1, except that the first high-voltage pulsed electric field treatment is omitted in comparative example 3.

Comparative example 4 preparation of spicy flavor hotpot condiment

The preparation method is the same as in example 1, except that the second high-voltage pulsed electric field treatment is omitted in comparative example 4.

Comparative example 5 preparation of spicy flavor hotpot condiment

Commercial hotpot condiment prepared by adopting a traditional stir-frying method.

Test example 1 sensory test

The test method comprises the following steps: 30 food professional testers with smell sense and no abnormal vision are selected, the hotpot condiment of the examples 1-5 and the hotpot condiment of the comparative examples 1-5 are subjected to sensory evaluation in a smell sense and color observation mode, and recorded, and the evaluation standard components are shown in table 1.

TABLE 1 sensory evaluation criteria

。

Test results: see table 2.

Analysis of results: as can be seen from Table 2, the base materials of examples 1-5 are aromatic in flavor and clear in color, and have obvious characteristic flavor after 2 hours of boiling, which indicates that the technical scheme of the application can fully extract the components in the raw materials, give the base materials intense characteristic flavor, better retain the color of the raw materials, and improve the boiling resistance and flavor slow release property of the base materials; compared with the example 1, the comparative example 1 has larger loss of flavor and obvious change of color after being boiled for 1h, which shows that the extraction rate of the raw materials is influenced by not adding white spirit, the content of flavor components of the base material is lower, the change of color of the soup base is obviously influenced by heating, the comparative example 2 has gradual loss of flavor and obvious change of color in the boiling process, the boiling resistance and the flavor slow release property of the base material can be effectively improved by adding compound phosphate, meanwhile, the color of the base material is kept positively, the loss of flavor is larger and the color of the base material is obviously changed after being boiled for 1h, which shows that the high-voltage pulse electric field has a promotion effect on the extraction of the raw material components, the characteristic flavor of the base material is insufficient, but the characteristic flavor is gradually rich after being boiled for 1h, the component extraction of the base material is very comprehensive, but the further synthesis of the flavor is required to be promoted by hot working, the characteristic flavor of the base material can be effectively promoted by the second high-voltage electric field treatment, and the color protection effect can be achieved by combining the treatment of the comparative example 3 and the comparative example 4.

Table 2 sensory evaluation results

。

Test example 2 detection of pungency and tingling

The spicy flavor hotpot condiment has the advantages that the spicy degree and the spicy degree are key indexes for influencing whether consumers select products or not, the spicy degree and the spicy degree indexes are detected by selecting the example 1 and the comparative examples 1-4, and the utilization ratio of the hotpot condiment to raw materials is compared and analyzed, so that the technical effect is further described.

The test method comprises the following steps:

(1) And (5) testing the peppery degree:

(1) weighing 2.5-5.0. 5.0 g (accurate to 0.001 g) of the hotpot condiment sample into a 100 mL beaker, adding 25 mL of a mixed solvent of methanol and tetrahydrofuran (1:1), sealing with a preservative film, punching a plurality of small holes with needles, and extracting for 30min with an ultrasonic oscillator under the water bath condition of 60 ℃. Filtering with filter paper, collecting filtrate, adding methanol-tetrahydrofuran (1:1) mixed solvent 25 and mL into the filter residue together with the filter paper, extracting with ultrasonic vibrator for 10min, and repeating for 2 times. Combining the filtrates collected by 3 times of filtration, concentrating to 10-20mL at 70deg.C by rotary evaporator, then fixing volume to 50 mL by methanol-tetrahydrofuran (1:1) mixed solvent, filtering with 0.45 μm filter membrane, and performing chromatographic analysis;

(2) detection conditions: chromatographic column: zorbax SB-C18.6 mm. Times.250 mm. Times.5 um; mobile phase: methanol+water (65+35); sample injection amount: 10. mu L; flow rate: 1 mL/min; ultraviolet detection wavelength: 280 nm; column oven temperature: 30. the temperature is lower than the temperature;

(3) result calculation

A. Calculation of total amount of capsaicinoids

Calculating according to the measured value by the formulas (1), (2) and (3)

……………………………（1）

Wherein: wa- -the capsaicin content of the sample in grams per kilogram (g/kg);

c1- -capsaicin content, in micrograms per milliliter (ug/mL), as found on the standard curve;

v- -sample constant volume in milliliters (mL);

m- -sample mass in grams (g).

……………………………（2）

Wherein: wb- -the capsaicin content of the sample in grams per kilogram (g/kg);

c2- -the content of dihydrocapsaicin, in micrograms per milliliter (ug/mL), as found on the standard curve;

v- -sample constant volume in milliliters (mL);

m- -sample mass in grams (g).

…………………………（3）

Wherein: w- -the total amount of capsaicinoids in the sample in grams per kilogram (g/kg);

0.9- -the conversion of capsaicin and dihydrocapsaicin into coefficients of total capsaicin content.

Calculation of the Scoville index (SHU)

The calculation formula of the scoverl index X is shown in (4):

…………（4）

wherein: 0.9- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -, a coefficient for converting capsaicin and dihydrocapsaicin to a total amount of capsaicin-like material;

16.1 x 1000- - -capsaicin or dihydrocapsaicin is converted to a coefficient of scovicl index, each 1 g/kg capsaicin or dihydrocapsaicin corresponding to 16.1 x 1000 SHU;

a conversion factor of 0.1- -the content of the remaining capsaicinoids;

9.3 x 1000— the remaining capsaicinoids are converted to coefficients of the scovicol index, the remaining capsaicinoids 1 g/kg corresponding to 9.3 x 1000;

C. the method for expressing the spicy degree comprises the following steps: the content of capsaicin in the hotpot condiment is expressed by the pungency degree, the unit is degree, the higher the content of the capsaicin is, the larger the pungency degree is, and the conversion relation between the pungency degree and the Scoville index (SHU) is as follows: 150 Shu=1 degree.

(2) And (5) checking the hemp degree:

accurately weighing 0.1. 0.1 g sample, placing into 50 mL test tube with plug, adding methanol to scale, covering, shaking, leaching at 40deg.C for 4 h, vibrating once every 30min, centrifuging at 2500R/min to obtain supernatant, measuring absorbance at 254 nm, and determining absorbance value and regression equation of standard curve (y= 0.1088x (R) ² =0.9994)) to calculate the content of the hydroxy-beta-sanshool, and the content of the hydroxy-beta-sanshool of the hotpot condiment, namely the representative value of the tingling.

Test results: see table 3.

Analysis of results: as can be seen from table 3, compared with example 1, comparative example 1 has lower pungency and small difference in pungency, which indicates that the addition of distilled spirit for standing extraction can effectively increase the dissolution of capsaicin, and comparative examples 3 and 4 have significantly reduced pungency and pungency, which indicates that both high-voltage pulse electric field treatments have positive effects on the extraction of capsaicin and cannabinoid; in conclusion, the addition of the white spirit and the two times of high-voltage pulse electric field treatment have positive effects on the extraction of the pungency degree and the tingling degree, and can effectively improve the utilization rate of raw materials and further improve the quality of products.

TABLE 3 detection results of pungency and tingling

。

Test example 3 detection of flavor substances

In the test example, the flavor components of the hot pot seasoning are compared with those of the comparison example 5, and the influence of two processing modes of non-hot processing and hot processing on the flavor diversity of the hot pot seasoning is compared.

The test mode is as follows: the solid-phase microextraction technology is adopted as a preseparation means, and the extraction conditions are as follows: taking 0.2 g hot pot seasoning sample in a 40 mL headspace bottle, adding 50 μl of ethyl decanoate (0.864 mg/mL) as an internal standard, extracting for 30min at 90 ℃ with capillary column (DB-SMS): 30 mX 0.20 mm;

GC-MS gas chromatograph conditions: the carrier gas is high-purity He, the flow speed is 1 mL/min, the split sample injection is carried out, and the split ratio is 200:1; programming temperature: 40. maintaining the temperature for 2 min, heating to 230 ℃ at 5 ℃/min, maintaining the temperature for 3 min, and maintaining the temperature of a sample inlet at 250 ℃; an electron bombardment (EI) ion source; electron energy 70 eV; the temperature of the transmission line is 250 ℃; the temperature of the ion source is 250 ℃; the mass scanning range is 20-350m/z.

Test results: see table 4.

Analysis of results: from table 4, it can be seen that: example 1 shows that the flavor components are more in variety than comparative example 5, the main aroma components are hydrocarbons, and the alcohol and aldehyde are the main aroma contribution components, so that the problem of insufficient flavor of the non-hot pot seasoning can be effectively solved.

TABLE 4 flavor detection test results

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Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present application, and not for limiting the same; although the application has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the application.

Claims

1. A method for preparing a non-thermally processed hotpot condiment, which is characterized by comprising the following steps:

the second material is obtained through the first high-voltage pulse electric field treatment;

2. The method of claim 1, wherein the pretreatment material is one or more of crushed fresh peppers, crushed dry peppers, or pepper processed products.

3. The method according to claim 1, wherein the pulsed electric field treatment conditions are: the field intensity is 1-40kV/cm, the frequency is 100-1000Hz, and the treatment time is 1-30s.

4. The method of claim 1, further comprising stirring for 40-120min before the high-voltage pulsed electric field treatment.

5. The non-heat processing hotpot condiment is characterized in that compound phosphate is added into the non-heat processing hotpot condiment, and the pretreatment raw materials are extracted and reacted by utilizing white spirit and a twice high-voltage pulse electric field.

6. The non-thermally processed hotpot condiment according to claim 5, wherein the amount of the compound phosphate added is 0.1-0.3% of the pretreated raw material.

7. The non-thermally processed hotpot condiment according to claim 5, wherein the compound phosphate is two or more of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate, and disodium dihydrogen pyrophosphate.

8. The non-heat-processed hotpot condiment according to claim 5, wherein the white spirit is high-degree white spirit with the alcohol content of more than 50 degrees, and the addition amount is 0.4% -0.6% of the mass of the pretreated raw materials.

9. A non-thermally processed hotpot condiment prepared according to any one of the preparation methods of claims 1-4.