CN118077869A

CN118077869A - Chinese yam health preserving hotpot condiment and preparation method thereof

Info

Publication number: CN118077869A
Application number: CN202410433117.2A
Authority: CN
Inventors: 陈小玲; 刘娜
Original assignee: Chongqing Dujiahao Catering Culture Co ltd
Current assignee: Chongqing Dujiahao Catering Culture Co ltd
Priority date: 2024-04-11
Filing date: 2024-04-11
Publication date: 2024-05-28

Abstract

The invention provides a Chinese yam health preserving hotpot condiment and a preparation method thereof, wherein the hotpot condiment comprises the following components: the mass ratio of the yam paste to the composite bone soup to the composite chicken soup to the health care bed charge to the inorganic salt to the selenium-rich water is (50-100), 45-60, 10-20, 1-5, 0.1-0.5 and 100-200; according to the invention, the characteristic that the inorganic selenium can be combined with the active ingredients in the Chinese yam to generate the organic selenium which is more favorable for human body absorption is utilized, and through the synergistic effect of the selenium and the Chinese yam, on one hand, the selenium element absorption efficiency of the human body is improved, on the other hand, the toxicity of the inorganic selenium is reduced, and the absorption effect is better than that of the inorganic selenium or the Chinese yam; the components of the hotpot condiment adopt natural food materials, are not added with any food additive or other fermented products, and are suitable for various crowds; the process for preparing the bottom material does not generate substances harmful to human health, and ensures green and healthy hot pot bottom material and flavor quality.

Description

Chinese yam health preserving hotpot condiment and preparation method thereof

Technical Field

The invention relates to the technical field of hotpot condiment preparation, in particular to a Chinese yam health-preserving hotpot condiment and a preparation method thereof.

Background

The chafing dish is a special diet form, and is deeply favored by consumers in the characteristics of convenience, rapidness, random form, strong atmosphere, rich raw materials, various tastes and the like. In general, the hotpot condiment is prepared by stir-frying or decocting animal fat or vegetable oil, chilli, spice and the like. When the chafing dish is eaten for the first time, people feel good taste, but after eating twice more, people have symptoms of excessive internal heat, constipation, stomach discomfort and the like.

With the increasing demand of people on food health, health consciousness is gradually enhanced, and food with safety, sanitation, nutrition and various flavors is a development trend. When the chafing dish is eaten, the requirements on the chafing dish are not only limited to delicious taste, but also better requirements on the health of the chafing dish. Traditional chafing dish with high salt, high oil and heavy spicy taste is not suitable for people to eat frequently. Therefore, the pot bottoms such as bone soup, fungus soup and tomatoes are light in taste, but still contain a large amount of grease, and excessive intake of grease can increase the burden of heart and cardiovascular and cerebrovascular diseases. For some hotpot condiment with nourishing function, one or more traditional Chinese medicines are often added in the preparation process, but the important addition can seriously influence the flavor of the hotpot.

Therefore, providing a hotpot condiment with low oil, low salt, low spicy and nourishing effects is a problem to be solved urgently.

Disclosure of Invention

Selenium is a trace mineral with biological functions and has very important influence on human health. Selenium mainly plays a role through selenoprotein, and the absorption efficiency of human body on organic selenium is higher than that of inorganic selenium. Organic selenium such as selenomethionine, selenocysteine and selenoglycoses.

The Chinese yam contains Chinese yam polysaccharide composed of mannose, glucose and galactose, and the Chinese yam polysaccharide can react with selenium element in selenium-rich water in a hot pot to be combined into selenium polysaccharide. The human body has a much larger absorption rate for selenium polysaccharide than inorganic selenium, the bioavailability of the organic selenium is higher than that of the inorganic selenium, and the human body has a much larger absorption rate for selenium polysaccharide than that of selenium or polysaccharide.

The Chinese yam is rich in methionine and cysteine, the Chinese yam can be gradually decomposed into various nutrient substances after entering a human body, a large amount of methionine and cysteine can be released at the moment and react with selenium element to combine into selenomethionine and selenocysteine, the intestinal absorption rate of selenomethionine is up to 96%, and the absorption rate of selenite is only 40%; therefore, active ingredients such as methionine, cysteine and the like in the yam can be combined with inorganic selenium in the selenium-rich water to convert the inorganic selenium into organic selenium, so that the absorption of selenium element by a human body is promoted.

Aiming at the problem, the invention provides a Chinese yam health preserving hotpot condiment, which comprises the following components in detail:

the mass ratio of the yam paste to the composite bone soup to the composite chicken soup to the health care bed charge to the inorganic salt to the selenium-rich water is (50-100), 45-60, 10-20, 1-5, 0.1-0.5 and 100-200;

Preferably, the compound bone soup is prepared by decocting pig bones, ox bones, sheep bones and water, wherein the mass ratio is 1:4:2 (15-20);

Preferably, the compound chicken soup is prepared by decocting black chicken, young pigeon meat, duck meat and water in a mass ratio of 2:5:1:2 (20-30);

preferably, the health care bed charge comprises lotus leaves, clove, red dates, medlar and horseradish, and the mass ratio is 1:3:5:5:1;

preferably, the inorganic salt comprises sodium chloride, potassium chloride, calcium chloride and magnesium chloride, and the mass ratio is 10:8:3:1.

The bone soup can supplement protein, vitamins, calcium phosphate, collagen and other nutritional ingredients for the body, promote bone health, prevent osteoporosis, enhance skin, bone and joint health, improve immunity, enhance hematopoietic function of bone marrow, moisten intestines and stomach, and improve digestion and absorption capacity of intestines and stomach, thereby absorbing selenium more effectively.

The chicken soup contains rich amino acids, proteins, vitamins, fat and other nutrients, and has the functions of promoting blood circulation, improving spleen and kidney functions, strengthening the metabolism of organs such as kidney, liver and the like on selenium element, and promoting selenium circulation in human body.

Selenomethionine and selenocysteine are absorbed in the small intestine via a sodium-dependent transport system. Therefore, the addition of a small amount of inorganic salt to the chafing dish accelerates the absorption rate of organic selenium. Inorganic selenium can pass through the brush-like edge membrane of the intestinal tract and can be absorbed by the sodium ion driven energy transport system under the action of sulfate. The cysteine in the yam contains sulfate ions, so that the inorganic selenium which is not converted into selenocysteine can be improved by the sulfate ions provided by the cysteine.

The invention also provides a preparation method of the yam health-preserving hotpot condiment, which comprises the following steps:

Step one, preparing Chinese yam mud

Purchasing fresh yam, washing the sludge on the surface of the yam with clear water, and peeling for later use; adding water into steamer, heating, adding peeled rhizoma Dioscoreae after water is boiled, steaming for 20-30min, stopping heating, lifting pot cover, cooling to room temperature, taking out steamed rhizoma Dioscoreae, and mashing to obtain rhizoma Dioscoreae paste;

Step two, preparing composite bone soup

Purchasing fresh pig bones, beef bones and sheep bones, cutting into sections, cleaning the surfaces with water, putting the sections into a pot, adding water to submerge the bones, adding cooking wine, heating, skimming surface floating foam in the heating process, waiting for 5-10 minutes after water is boiled, turning off fire, pouring out water in the pot, taking out the bones, washing off superfluous floating foam on the surfaces of the bones with clear water, and repeating the processes for 1-3 times until no obvious floating foam exists on the surfaces in the heating process;

Placing pig bone, cattle bone, sheep bone and water into a pot according to the mass ratio, adding green Chinese onion, pricklyash peel and ginger slices, heating for 1.5-2h, taking out bone, and reserving soup; after the soup is cooled to room temperature, putting the soup into a centrifuge, starting the centrifuge, and separating suspended particles and grease in the soup, wherein the remaining soup is composite bone soup;

Step three, preparing the composite chicken soup

Purchasing slaughtered whole black-bone chickens, young pigeons and ducks, cleaning the surfaces with water, removing bones, putting into a pulverizer to crush into minced meat, mixing into composite chicken according to mass ratio, putting into a pot, adding water to submerge the composite chicken, heating, skimming surface floating foam in the heating process, waiting for 3-5 minutes after water is boiled, turning off fire, pouring out water in the pot, taking out the composite chicken, washing off redundant floating foam on the surfaces of the composite chicken with clear water, repeating the process for 1-3 times until no obvious floating foam exists on the surfaces in the heating process;

Putting the composite chicken into a pot, adding water according to a mass ratio, adding dried orange peel, hawthorn and lemon slices, heating for 1-2h, taking out the composite chicken, and reserving soup; placing the soup into a centrifuge after the soup is cooled to room temperature, starting the centrifuge, and separating suspended particles and grease in the soup to obtain the remaining soup which is the composite chicken soup;

Step four, preparing the hotpot condiment

Adding selenium-rich water into a pot, heating to boil the water, adding the composite bone soup, the composite chicken soup, the health-preserving condiment and the inorganic salt according to the mass ratio, heating for 15-30min, filtering out filter residues, mixing filtrate and yam mud according to the mass ratio, cooling to room temperature, sealing and bagging to obtain the yam health-preserving hotpot condiment.

Preferably, in the second step, the volume ratio of the cooking wine to the water is 1:500; the total mass of the scallion, the pricklyash peel and the ginger slices is 0.1-0.2% of the total mass of the bones, and the mass ratio of the scallion to the pricklyash peel to the ginger slices is 1:1:1; the rotational speed of the centrifugal machine is 8000-10000r/min, and the centrifugal time is 10-15min.

The cooking wine can effectively remove the fishy smell, and the shallot, the pricklyash peel and the ginger slices can improve the flavor of the bone soup;

Preferably, in the third step, the total mass of the dried orange peel, the hawthorn and the lemon slice is 1-2% of the total mass of the composite chicken, and the mass ratio of the dried orange peel to the hawthorn to the lemon slice is 1:1:1; the rotational speed of the centrifugal machine is 8000-10000r/min, and the centrifugal time is 10-15min.

The sour taste of the dried orange peel, the hawthorn and the lemon slices can neutralize the fishy smell of the poultry meat and improve the taste of the chicken soup.

The invention has the following advantages:

(1) The invention utilizes the synergistic effect of selenium and Chinese yam to improve the absorption efficiency of selenium element by human body and reduce the toxicity of inorganic selenium, and the absorption effect is better than that of inorganic selenium or Chinese yam.

(2) The invention improves the metabolism of selenium element by using the efficacy of chicken soup for improving internal organs of human body, and prevents uncomfortable symptoms caused by excessive intake of selenium element by human body.

(3) The hotpot condiment provided by the invention is rich in ingredients and nutrition, has the effect of nourishing the body, and meanwhile, has no strong medicinal flavor of the traditional medical diet, so that the requirements of people on the delicacy of the hotpot can be met, and the requirements of people on the health can also be met.

(4) The components of the hotpot condiment adopt natural food materials, are not added with any food additive or other fermented products, and are suitable for various crowds; the process for preparing the bottom material does not generate substances harmful to human health, and ensures green and healthy hot pot bottom material and flavor quality.

Detailed Description

The following description of the embodiments of the present invention will be made clearly and fully, and it is apparent that the embodiments described are only some, but not all, of the embodiments of the present invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.

Example 1

Step one, preparing Chinese yam mud

Purchasing fresh Chinese yam, washing the sludge on the surface of the Chinese yam with clear water, and peeling for later use; adding water into steamer, heating, adding peeled rhizoma Dioscoreae after water is boiled, steaming for 25min, stopping heating, lifting cover, cooling to room temperature, taking out steamed rhizoma Dioscoreae, and mashing to obtain rhizoma Dioscoreae paste;

Step two, preparing composite bone soup

Purchasing fresh pig bones, beef bones and sheep bones, cutting into sections, cleaning the surfaces with water, putting the sections into a pot, adding water to submerge the bones, adding cooking wine, wherein the volume ratio of the cooking wine to the water is 1:500, heating, skimming surface floating foam in the heating process, waiting for 8 minutes after water is boiled, turning off fire, pouring out water in the pot, taking out the bones, washing off excessive floating foam on the surfaces of the bones with clear water, repeating the above processes for 2 times, and no obvious floating foam exists on the surfaces in the heating process;

Adding pig bone, cattle bone, sheep bone and water into a pot according to a mass ratio of 1:4:2:20, adding green Chinese onion, pricklyash peel and ginger slices, wherein the total mass is 0.1-0.2% of the total mass of the bones, heating for 2 hours according to a mass ratio of 1:1:1, taking out the bones, and reserving soup; placing the soup into a centrifuge after the soup is cooled to room temperature, starting the centrifuge, and centrifuging for 15min at a rotating speed of 8000r/min, separating suspended particles and grease in the soup, wherein the remaining soup is composite bone soup;

Step three, preparing the composite chicken soup

Purchasing slaughtered whole black-bone chicken, young pigeon and duck, cleaning the surface with water, removing bones, putting into a pulverizer to crush into minced meat, mixing the black-bone chicken, the young pigeon and the duck meat into compound chicken according to a mass ratio of 2:5:1:2, putting into a pot, adding water to submerge the compound chicken, heating, skimming surface floating foam in the heating process, waiting for 5 minutes after water is boiled, turning off fire, pouring out water in the pot, taking out the compound chicken, washing off redundant floating foam on the surface of the compound chicken with clear water, repeating the above process for 2 times until no obvious floating foam exists on the surface in the heating process;

Putting the composite chicken and water into a pot according to the mass ratio of 1:3, adding dried orange peel, hawthorn and lemon slices, wherein the total mass is 1% of the total mass of the composite chicken, the mass ratio is 1:1:1, heating for 1h, taking out the composite chicken, and reserving soup; placing the soup into a centrifuge after cooling to room temperature, starting the centrifuge at 8000r/min for 15min, and separating suspended particulate matters and grease in the soup to obtain a compound chicken soup;

Step four, preparing the hotpot condiment

Adding selenium-rich water into the pot, heating to boil the water, adding the compound bone soup, the compound chicken soup, the health preserving condiment and the inorganic salt, heating for 30min, filtering to remove filter residues, mixing the filtrate with the Chinese yam mud, cooling to room temperature, sealing and bagging to obtain the Chinese yam health preserving hotpot condiment.

The mass ratio of the yam paste to the composite bone soup to the composite chicken soup to the health care bed charge to the inorganic salt to the selenium-rich water is 75:60:20:3:0.1:150; the health-preserving bottom materials comprise lotus leaves, clove, red dates, medlar and horseradish in a mass ratio of 1:3:5:5:1.

Comparative example 1

Unlike example 1, this comparative example does not add yam puree.

Comparative example 2

And example 1

Unlike example 1, this comparative example did not add a composite bone soup.

Comparative example 3

Unlike example 1, this comparative example did not add a compound chicken soup.

Comparative example 4

Unlike example 1, this comparative example does not add a health care primer.

Comparative example 5

Unlike example 1, this comparative example was prepared without cooking wine, green Chinese onion, pricklyash peel and ginger slices.

Comparative example 6

Unlike example 1, the present comparative example was prepared without using dried orange peel, hawthorn and lemon slices.

Test example 1

The hotpot condiment prepared in example 1 and comparative examples 1 to 6, as well as other hotpot condiments purchased in the market (see table 1), were sent to a local detection facility to detect the nutritional ingredients (protein, fat, carbohydrate) per 100g hotpot condiment, and the results are shown in table 2;

TABLE 1

A: mingyang beef tallow hot pot seasoning
	B: bottom flavoring for sea floor clear soup
C: haoshaojia fungus soup hotpot condiment
	D: musangxiang beef bone soup base material for hot pot

TABLE 2

As can be seen from Table 2, the protein content of the hotpot condiment prepared in the embodiment 1 is far higher than that of the hotpot condiment commonly used in the market, the fat and carbon water contents are obviously reduced, and the hotpot condiment has the characteristics of less oil, less sugar and high protein and has good health-preserving effect; in the comparative example 1, the protein content is reduced greatly due to the lack of the yam puree, the fat content is basically unchanged, and the carbon and water content is reduced greatly; comparative example 2 the protein content and fat content were significantly reduced and the carbohydrate content was slightly reduced due to the lack of the composite bone soup; comparative example 3 the protein content was significantly reduced and the carbon and fat content was slightly reduced due to the lack of the complex chicken soup; comparative example 4 lacks a health care primer, the protein and fat content is basically unchanged, and the carbon water content is reduced; comparative examples 5-6 lack a flavoring step in the preparation process, and their nutritional ingredients are essentially unchanged.

Test example 2

10 Volunteers tasted the hotpot condiment of example 1 and comparative examples 1-6, respectively, and the flavor thereof was evaluated and the results are shown in Table 3;

TABLE 3 Table 3

Example 1	Has obvious fresh flavor of bone soup, obvious flavor of chicken, soft and fine taste and fresh and sweet taste;
		comparative example 1	Has obvious fresh flavor of bone soup, obvious flavor of chicken, no obvious soft taste and no obvious sweet taste;
comparative example 2	Has obvious chicken flavor, soft and fine taste and fresh and sweet taste;
		Comparative example 3	Has obvious fresh flavor of bone soup, soft and fine taste and fresh and sweet taste;
Comparative example 4	The chicken soup has fresh flavor and chicken flavor, is soft and fine in taste, and has a shredded meat fishy smell and chicken fishy smell;
		Comparative example 5	Has obvious fishy smell
Comparative example 6	Has obvious fishy smell of chicken

As is clear from Table 3, the hotpot condiment prepared in example 1 has excellent taste and flavor; comparative example 1 lacks significant soft feel and sweetness on entry due to the lack of yam puree; comparative example 2 has no obvious flavor of bone soup due to lack of composite bone soup; comparative example 3 no obvious chicken flavor due to the lack of the compound chicken soup; comparative example 4 lacks a health care primer, has a silky fishy smell, and affects appetite; comparative examples 5-6 lack a flavoring step in the preparation process, and have severe fishy smell, which makes it difficult for volunteers to swallow.

Test example 3

Collecting morning urine of 10 volunteers, and sending the morning urine to a local health institution to detect the selenium content of urine; when 10 volunteers use the hot pot in lunch time, the hot pot condiment is prepared in the example 1; and collecting the morning urine of volunteers at the same time in the morning of the next day, sending the collected morning urine to a local health institution for detecting the selenium content of urine, and the result is shown in Table 4;

TABLE 4 Table 4

As can be seen from Table 4, the hotpot condiment prepared in example 1 can significantly improve the absorption rate of selenium by human body, and can significantly improve the selenium content in human body after being applied to people with less selenium in human body, and can slightly improve the selenium content in human body after being applied to people with more selenium in human body, but still has normal value and does not cause selenium poisoning, so that the hotpot condiment prepared in the invention has the effect of significantly nourishing the body.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. The Chinese yam health preserving hotpot condiment is characterized by comprising the following components: the weight ratio of the yam mud to the composite bone soup to the composite chicken soup to the health care bed charge to the inorganic salt to the selenium-rich water is (50-100), the weight ratio of the yam mud to the composite bone soup to the composite chicken soup to the health care bed charge to the inorganic salt to the selenium-rich water is (45-60), the weight ratio of the yam mud to the inorganic salt to the selenium-rich water to the total weight of the composite chicken soup to the selenium-rich water to the total weight of the yam mud to the selenium-rich water to the total weight of 100-200.

2. The yam health preserving hotpot condiment according to claim 1, wherein the compound bone soup is prepared by decocting pig bones, beef bones, sheep bones and water, and the mass ratio is 1:4:2 (15-20).

3. The yam health preserving hotpot condiment according to claim 1, wherein the compound chicken soup is prepared by decocting black chicken, young pigeon meat, duck meat and water in a mass ratio of 2:5:1:2 (20-30).

4. The yam health-preserving hotpot condiment according to claim 1, wherein the health-preserving condiment comprises lotus leaves, clove, red dates, medlar and horseradish in a mass ratio of 1:3:5:5:1.

5. The yam health preserving hotpot condiment according to claim 1, wherein the inorganic salt comprises sodium chloride, potassium chloride, calcium chloride and magnesium chloride in a mass ratio of 10:8:3:1.

6. The method for preparing the yam health preserving hotpot condiment according to any one of claims 1-5, which is characterized by comprising the following steps:

Step one, preparing Chinese yam mud

Step two, preparing composite bone soup

Step three, preparing the composite chicken soup

Step four, preparing the hotpot condiment

7. The method for preparing the yam health-preserving hotpot condiment according to claim 6, wherein the volume ratio of cooking wine to water in the second step is 1:500; the total mass of the scallion, the pricklyash peel and the ginger slices is 0.1-0.2% of the total mass of the bones, and the mass ratio of the scallion to the pricklyash peel to the ginger slices is 1:1:1; the rotational speed of the centrifugal machine is 8000-10000r/min, and the centrifugal time is 10-15min.

8. The preparation method of the yam health-preserving hotpot condiment according to claim 6, wherein in the third step, the total mass of the dried orange peel, the hawthorn and the lemon slices is 1-2% of the total mass of the composite chicken, and the mass ratio of the dried orange peel to the hawthorn to the lemon slices is 1:1:1; the rotational speed of the centrifugal machine is 8000-10000r/min, and the centrifugal time is 10-15min.