CN113017060A - Hotpot condiment and preparation method thereof - Google Patents
Hotpot condiment and preparation method thereof Download PDFInfo
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- CN113017060A CN113017060A CN202110353151.5A CN202110353151A CN113017060A CN 113017060 A CN113017060 A CN 113017060A CN 202110353151 A CN202110353151 A CN 202110353151A CN 113017060 A CN113017060 A CN 113017060A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The application relates to the field of food, and particularly discloses a hotpot condiment and a preparation method thereof. The hotpot condiment is prepared from the following raw materials in parts by weight: compounding grease, hot pepper, edible salt, bean paste, fermented soya beans, monosodium glutamate, chicken essence, scallion, ginger, garlic, onion and water; the compound grease is selected from medium chain triglyceride and beef tallow, and the weight ratio of the medium chain triglyceride to the beef tallow is (0.5-9): 10. The preparation method comprises the following steps: heating the compound grease to 40-50 ℃, adding scallion, ginger, garlic and onion according to a set proportion, frying for 3-5min, adding hot pepper, frying for 1-3min, adding water, pepper, edible salt, bean sauce, fermented soya beans, monosodium glutamate and chicken essence according to a set proportion, stirring uniformly, decocting with slow fire for 60-90min, cooling and solidifying to obtain the hotpot condiment. The hotpot condiment disclosed by the application has less heat and cholesterol, and can realize the breakthrough of good eating without fat.
Description
Technical Field
The application relates to the field of foods, in particular to a hotpot condiment and a preparation method thereof.
Background
The chafing dish, which is called as ' antique soup ' in ancient times, is named after ' thung ' sound generated when food is put into boiling water, is one of the original food in China, and chafing dish food and beverage are deeply liked by consumers due to the convenient and fast popular special color, and particularly in Yu Chuan areas, chafing dish can be said to be one of people's daily diet and is deeply liked by people. Whether the chafing dish is delicious or not depends on the chafing dish bottom material. The hotpot condiment is a mixed condiment prepared by frying or decocting vegetable oil or animal oil (mainly beef tallow), hot pepper, spices and the like serving as raw materials, and has multiple condiment components and rich mouthfeel.
When the hotpot condiment prepared by using the beef tallow as the oil is used for boiling the hotpot, the hotpot condiment is bright in color and strong in taste, and has the advantages that other oil cannot be compared with or replaced by the oil, so that most of the hotpot condiment in the market is made of beef tallow. Due to the particularity of the preparation and the eating of the hotpot condiment, a large amount of beef tallow is required to be used in the processing and boiling processes, although the beef tallow can endow the hotpot with a special flavor, the heat in the beef tallow is high, and people can easily get fat after eating the beef tallow hotpot regularly. In daily life, the phenomenon of fatness is the phenomenon which is most undesirable to people, so how to reduce fatness when people frequently eat the unique-flavor chafing dish is the pursuit of the chafing dish enthusiasts forever.
Disclosure of Invention
In order to reduce the heat in the hotpot condiment and realize the breakthrough of good taste and no fat, the application provides the hotpot condiment and the preparation method thereof.
In a first aspect, the application provides a hotpot condiment which adopts the following technical scheme:
a hotpot condiment is prepared from the following raw materials in parts by weight:
150-270 parts of compound grease, 28.8-33 parts of hot pepper, 3.5-5 parts of pepper, 8-10 parts of edible salt, 2-7 parts of bean paste, 1-2.5 parts of fermented soya beans, 10-13 parts of monosodium glutamate, 39-40.5 parts of chicken essence, 7-12 parts of green onion, 7-9 parts of ginger, 7-9 parts of garlic, 2.5-3.5 parts of onion and 7-15 parts of water;
the compound grease is selected from medium chain triglyceride and beef tallow, and the weight ratio of the medium chain triglyceride to the beef tallow is (0.5-9): 10.
By adopting the technical scheme, the medium-chain triglyceride is only used as an energy substance, is not accumulated in fat tissues generally, and can reduce the consumption of protein, so the medium-chain triglyceride can be used as a new weight-reducing material. The compound grease is obtained by compounding the medium-chain triglyceride and the beef tallow in a weight ratio of (0.5-9):10, and compared with the beef tallow, the compound grease has the advantages of low heat, easy digestion, easy absorption and capability of improving satiety, so that the fatness can be reduced after the hotpot condiment containing the compound grease is eaten. Meanwhile, the hotpot condiment prepared according to the formula is good in flavor and taste, and delicious and healthy can be both considered when the hotpot condiment prepared according to the formula is eaten, so that the breakthrough of good eating and no fat of the hotpot can be realized.
Preferably, the weight ratio of the medium chain triglyceride to the beef tallow is (2.5-7.5): 10.
By adopting the technical scheme, the compound grease prepared by compounding the medium-chain triglyceride and the beef tallow in the weight ratio of (2.5-7.5):10 has the best effect of reducing fatness after being applied to the hotpot condiment.
Preferably, the compound grease comprises the following preparation steps:
butter, deionized water and beta-cyclodextrin are mixed according to the weight ratio of (0.5-2): 1: (0.01-0.1), heating in water bath at the speed of 200-300r/min for 30-60min, centrifugally drying at 3800-4000r/min for 15-20min, washing with water for 3-4 times, and collecting upper layer oil;
heating the upper layer oil to 50-60 deg.C, adding medium chain triglyceride at a given ratio, heating and stirring at 70-80 deg.C for 30-45min, and cooling to obtain compound oil.
Further preferably, the weight ratio of beef tallow, deionized water and beta-cyclodextrin is 1.7: 1: 0.05.
the cholesterol content in beef tallow is generally 110-130mg/100g, the cholesterol content is too high, and after excessive cholesterol intake of a human body, symptoms can occur, including: the skin surface has lumps, dizziness, headache, excessive obesity, osteoporosis and the like, so in the application, the common commercially available beef tallow is treated by beta-cyclodextrin before being compounded with medium chain triglyceride, so that part of cholesterol in the beef tallow is removed, the content of cholesterol taken by people from hotpot condiment is reduced, and the problem of obesity caused by frequent practical hotpot can be solved. In addition, the intake of cholesterol is reduced, the health of eaters is facilitated, and the consumers can take delicious food and health into consideration.
Preferably, the beta-cyclodextrin accounts for 3-5% of the beef tallow.
The applicant researches and discovers that when the dosage of the beta-cyclodextrin accounts for 3-5% of the weight of the beef tallow, the removal rate of cholesterol in the beef tallow can reach 30-42%, and the removal rate of the cholesterol is higher.
Preferably, the content of cholesterol in the compound grease is 65-75mg/100 g; further preferably 68 to 72mg/100g, most preferably 69.77mg/100 g.
Excessive intake of cholesterol can harm the health of people, but the cholesterol is a necessary substance for maintaining the intestinal health, the brain and the nerve development, so in the application, the cholesterol in the compound grease is controlled to be 65-82mg/100g by pretreating the beef tallow with beta-cyclodextrin and then compounding the beef tallow with medium chain triglyceride, and people can maintain the health of people while not becoming fat to a certain extent by taking a proper amount of cholesterol in the hotpot condiment.
Preferably, the hotpot condiment also comprises white spirit and rock sugar; further preferably, the weight ratio of the white spirit, the rock candy and the beef tallow is (0.8-2.5): (0.1-0.5): 90, more preferably, the weight ratio of the white spirit to the rock candy to the beef tallow is 1.25: 0.1: 90.
by adopting the technical scheme, a proper amount of white spirit and rock sugar are added into the hotpot condiment, so that the beef tallow can be deodorized and fragrance can be improved, the taste of food is improved, in addition, the fragrance of the beef tallow can be quickly overflowed, and the flavor of the hotpot is enhanced. In addition, the crystal sugar can reduce the bitter taste of the white spirit, enhance the sweetness of the white spirit, and reduce the stimulation of the white spirit, the hot pepper and the like to the oral cavity, thereby enabling the food to be more easily eaten and improving the mouth feel of the hot pot. The applicant researches and discovers that excessive rock sugar can cause excessive sugar in the hotpot condiment, so that the hotpot condiment is easy to become fat after being eaten, tastes sweet and greasy, and is not easy to store; and too little rock candy or not add the rock candy and can not play a role again, so, in this application, the proportion of white spirit, rock candy and butter needs to carry out specific allotment.
Preferably, the peppers include new-generation peppers, starfish peppers and indian peppers. More preferably, the dosage ratio of the new generation pepper, the starfish pepper and the indian pepper is (7-10): (1-5) 1; more preferably, the dosage ratio of the new generation pepper, the starfish pepper and the indian pepper is 9: 3:1.
In the present application, the new generation of pepper, babysbreath pepper and indian pepper is used in cut pieces, 1-5cm in length, rather than ground into powder. The new generation of pepper has high peppery taste, good fragrance and red color; the starfish chili is also called as the capsicum frutescens and the seven-star chili, is small but full, oily, red and fresh and spicy in taste; indian pepper also called Indian ghost pepper has abundant pungent taste but low fragrance. In the application, the new generation pepper, the starfish pepper and the indian pepper are combined according to a specific ratio, the color, the fragrance and the taste of the pepper in the hotpot condiment are all good, and in addition, the applicant finds that when the dosage ratio of the new generation pepper, the starfish pepper and the indian pepper is 9: when the ratio is 3:1, the prepared hotpot condiment is spicy and thick, and the flavor is the best.
Preferably, the pepper is selected from clovershrub pepper and green pepper; further preferably, the weight ratio of the clovershrub red pepper to the green pepper is (1-4): 1, more preferably 2.4: 1.
In the application, the using amount of the Dahongpao red pepper is larger than that of the green pepper, so that the hot pot has good flavor and taste, and the spicy taste is mellow and chewy but cannot be numb and uncomfortable. Through a great deal of research and experiments, the inventor finds that when the dosage ratio of the new generation pepper, the starfish pepper and the indian pepper is 9: 3:1, wherein the weight ratio of the Dahongpao red pepper to the green pepper is 2.4:1 hour, the spicy flavor of the hot pot is the best and is deeply liked by local consumers.
In a second aspect, the application provides a preparation method of the hotpot condiment, which adopts the following technical scheme: a preparation method of a hotpot condiment comprises the following steps:
heating the compound grease to 40-50 ℃, adding scallion, ginger, garlic and onion according to a set proportion, frying for 3-5min, adding hot pepper, frying for 1-3min, adding water, pepper, edible salt, bean sauce, fermented soya beans, monosodium glutamate and chicken essence according to a set proportion, stirring uniformly, decocting with slow fire for 60-90min, cooling and solidifying to obtain the hotpot condiment.
By adopting the technical scheme, the compound grease is heated to 40-50 ℃, at the moment, the solid compound grease becomes liquid and is beneficial to releasing the special fragrance of the beef tallow, and then the scallion, the ginger, the garlic and the onion are added for stir-frying, so that the fishy smell of the beef tallow can be removed, the mutton smell of the beef tallow can be reduced, and the flavor can be improved; then, hot pepper is put into the hot pepper to explode the fragrance, so that the bottom material has thick spicy taste and fragrance; then adding water, pepper, edible salt, bean, fermented soya beans, monosodium glutamate, chicken essence and the like for seasoning and decocting to obtain the hotpot condiment.
The preparation method of the hotpot condiment is simple, and the hotpot condiment can be fried at home and can also be produced in batches in factories. The applicant finds that the hotpot condiment produced in batches by the preparation method is good in taste and flavor, and the quality of the hotpot condiment is basically consistent with that of small-amount hotpot condiment produced in families, so that the hotpot condiment is suitable for industrial production.
Preferably, the preparation method of the hotpot condiment comprises the following steps:
heating the compound grease to 40-50 ℃, adding crystal sugar, frying the crystal sugar, adding the scallion, the ginger, the garlic and the onion according to a set proportion, frying for 3-5min, pouring the white spirit, frying for 30-90s, adding the hot pepper, frying for 1-3min, adding the water, the pepper, the edible salt, the broad bean, the fermented soya beans, the monosodium glutamate and the chicken essence according to a set proportion, stirring uniformly, decocting for 60-90min with slow fire, cooling and solidifying, and thus obtaining the hotpot condiment.
In summary, the present application has the following beneficial effects:
1. the compound grease compounded by the medium chain triglyceride and the beef tallow in the weight ratio of (0.5-9):10 is adopted, so that the heat of the hotpot condiment is reduced, the compound grease is easy to digest and absorb, and the fatness probability of people eating the hotpot frequently can be reduced;
2. during the preparation process of the compound grease, the beta-cyclodextrin is used for treating the beef tallow, so that part of cholesterol in the beef tallow can be removed, the content of cholesterol ingested by people from the hotpot condiment is reduced, and the possibility of getting fat after eating is reduced;
3. the hotpot condiment prepared by the formula and the process can give consideration to both delicious taste and health, and realizes the breakthrough of good taste without obesity.
Detailed Description
The present application will be described in further detail with reference to examples.
People can easily get fat after eating the hot pot frequently, and the three reasons mainly comprise: firstly, the chafing dish soup base contains seasonings such as oil, sugar and the like, and the heat is high; secondly, the instant-boiled materials in the hot pot are indispensable food which is easy to grow meat such as fat sheep, fat beef, meat balls and fish balls; and thirdly, high-calorie seasonings such as sesame paste, chopped peanuts, oyster sauce and the like are added in the hot pot dipping sauce.
In the application, the hot pot seasoning is improved by treating the beef tallow, compounding the beef tallow and the medium chain triglyceride and the like, and the heat in the hot pot seasoning is reduced, so that the probability of becoming fat after eating hot pots is reduced.
Preparation of compound grease
The compound grease comprises the following preparation steps:
butter, deionized water and beta-cyclodextrin are mixed according to the weight ratio of 0.5: 1: mixing at a ratio of 0.01, heating in water bath at 300r/min for 40min, centrifuging at 4000r/min for 18min, washing with water for 3 times, and collecting upper layer oil;
heating 2000g of upper layer oil to 52 ℃, then adding 1000g of medium chain triglyceride, heating and stirring at 75 ℃ for 40min, and cooling to obtain the compound oil.
The preparation examples 1 to 4 differ only in that: the dosages of beef tallow, deionized water and beta-cyclodextrin are different. The details of tallow and β -cyclodextrin in preparation examples 1 to 4 are shown in table 1 below.
TABLE 1 dosage of tallow, deionized water and beta-cyclodextrin
| Components | Preparation example 1/g | Preparation example 2/g | Preparation example 3/g | Preparation example 4/g |
| Beef tallow | 2000 | 2000 | 3400 | 2000 |
| Deionized water | 4000 | 1000 | 2000 | 4000 |
| Beta-cyclodextrin | 40 | 10 | 100 | 0 |
The content of cholesterol in the compound grease 1-4 prepared in the preparation examples 1-4 is detected according to a GB/T5009.128-2003 colorimetric method, and specific detection results are shown in the following table 2.
TABLE 2 Cholesterol content table in Compound oils 1-4
Preparation examples 5 to 9 differ from preparation example 3 only in the amounts of tallow and medium chain triglycerides in the formulated oils and fats, and the specific examples of tallow and medium chain triglycerides in preparation examples 5 to 9 are shown in Table 3 below.
TABLE 3 specific tables for tallow and medium chain triglycerides
Examples
Example 1
The preparation method of the hotpot condiment comprises the following steps:
heating 2700g of compound grease 3 to 48 ℃, adding 70g of scallion, 90g of ginger, 80g of garlic and 35g of onion, frying for 5min, adding 325g of pepper (225g of new generation pepper, 75g of starfish pepper and 25g of indian pepper), frying for 2min, adding 70g of water, 55g of pepper (30g of Dahongpao red pepper and 25g of green pepper), 80g of edible salt, 20g of bean paste, 25g of fermented soya beans, 100g of monosodium glutamate and 390g of chicken essence, stirring uniformly, decocting with slow fire for 60min, cooling and solidifying to obtain the hotpot condiment.
Example 2
The preparation method of the hotpot condiment comprises the following steps:
heating 1500g of compound grease 3 to 48 ℃, adding 70g of scallion, 70g of ginger, 70g of garlic and 25g of onion, frying for 5min, adding 325g of pepper (225g of new generation pepper, 75g of starfish pepper and 25g of indian pepper), frying for 2min, adding 150g of water, 55g of pepper (30g of Dahongpao red pepper and 25g of green pepper), 90g of edible salt, 70g of bean paste, 10g of fermented soya beans, 130g of monosodium glutamate and 395g of chicken essence, stirring uniformly, decocting with slow fire for 60min, cooling and solidifying to obtain the hotpot condiment.
Example 3
The preparation method of the hotpot condiment comprises the following steps:
heating 1800g of compound grease 3 to 48 ℃, adding 75g of scallion, 75g of ginger, 75g of garlic and 25g of onion, frying for 5min, adding 325g of pepper (225g of new generation pepper, 75g of starfish pepper and 25g of indian pepper), frying for 2min, adding 100g of water, 55g of pepper (30g of Dahongpao red pepper and 25g of green pepper), 100g of edible salt, 25g of bean paste, 12.5g of fermented soya beans, 125g of monosodium glutamate and 400g of chicken essence, stirring uniformly, decocting with slow fire for 60min, cooling and solidifying to obtain the hotpot condiment.
Example 4
The preparation method of the hotpot condiment comprises the following steps:
heating 1800g of compound grease 3 to 48 ℃, adding 2g of rock sugar, frying the rock sugar, adding 75g of scallion, 75g of ginger, 75g of garlic and 25g of onion, frying for 5min, pouring 16g of white spirit, frying for 60s, adding 325g of hot pepper (225g of new generation hot pepper, 75g of starfish hot pepper and 25g of indian pepper), frying for 2min, adding 100g of water, 55g of pepper (30g of Dahongpao red pepper and 25g of green pepper), 100g of edible salt, 25g of bean paste, 12.5g of fermented soya beans, 125g of monosodium glutamate and 400g of chicken essence, uniformly stirring, decocting for 60min with slow fire, cooling and solidifying, and obtaining the hotpot condiment.
Example 5
Example 5 differs from example 3 only in that: in example 5, 5g of rock sugar and 50g of white spirit were added, the remainder being the same as in example 4.
Example 6
Example 6 differs from example 4 only in that: in example 6, 2g of rock sugar and 25g of white spirit were added, the remainder being the same as in example 4.
Example 7
Example 7 differs from example 4 only in that: in example 7, 12g of rock sugar and 12g of white spirit were added, the remainder being the same as in example 4.
Example 8
Example 8 differs from example 6 only in that: in example 8, 325g of pepper was composed of 252g of new generation pepper, 36g of starfish pepper and 36g of indian pepper, and the rest was identical to example 6.
Example 9
Example 9 differs from example 6 only in that: in example 9, 325g of pepper consists of 20.3g of new generation pepper, 101.5g of starfish pepper and 203g of indian pepper, the rest being identical to example 6.
Examples 10 to 17 differ from example 6 only in that the compound oils and fats 2 to 9 obtained in production examples 2 to 9 were selected in examples 10 to 17, respectively, and the rest was the same as example 6. The specific selection of the compound grease in examples 10-11 is shown in Table 4 below.
TABLE 4 detailed selection Table of compounded oils and fats in examples 10 to 11
Comparative example
Comparative example 1
The preparation method of the hotpot condiment comprises the following steps:
heating 1800g of beef tallow to 48 ℃, adding 2g of rock sugar, frying the rock sugar, adding 75g of scallion, 75g of ginger, 75g of garlic and 25g of onion, frying for 5min, pouring 25g of white spirit, frying for 60s, adding 325g of hot pepper (225g of new generation hot pepper, 75g of starfish hot pepper and 25g of indian pepper), frying for 2min, adding 100g of water, 55g of pepper (30g of Dahongpao red pepper and 25g of green pepper), 100g of edible salt, 25g of bean paste, 12.5g of fermented soya beans, 125g of monosodium glutamate and 400g of chicken essence, uniformly stirring, decocting for 60min with slow fire, cooling and solidifying, and thus obtaining the hotpot condiment.
Comparative example 2
The preparation method of the hotpot condiment comprises the following steps:
heating 1800g of medium-chain triglyceride to 48 ℃, adding 2g of rock sugar, frying the rock sugar, adding 75g of scallion, 75g of ginger, 75g of garlic and 25g of onion, frying for 5min, pouring 25g of white spirit, frying for 60s, adding 325g of hot pepper (225g of new-generation hot pepper, 75g of starfish hot pepper and 25g of indian pepper), frying for 2min, adding 100g of water, 55g of pepper (30g of Dahongpao red pepper and 25g of green pepper), 100g of edible salt, 25g of bean paste, 12.5g of fermented soya beans, 125g of monosodium glutamate and 400g of chicken essence, uniformly stirring, decocting for 60min with slow fire, cooling and solidifying to obtain the hotpot condiment.
Comparative example 3
But selects the spicy hot pot seasoning sold in the market.
Performance test
1. Sensory evaluation
Randomly selecting 21 workers as evaluators, and evaluating the hotpot seasonings of examples 1-17 and comparative examples 1-3, wherein each group evaluates 3 hotpot seasonings, and the first group evaluates the hotpot seasonings of examples 1-3; the second group evaluated the hotpot condiments of examples 4-6 and so on. The members in each group need to score the hotpot condiment responsible for evaluation, and finally, the average value is taken as the final score. Note that after each evaluation of one hotpot condiment, the evaluator needed to rinse three times with the drinking water and then evaluate the next hotpot condiment.
The evaluation indexes, criteria and scores are shown in table 5 below, and the higher the score is, the better the color, flavor and taste of the hotpot condiment is.
Color: observing the color of each prepared hotpot condiment (solidification state) sample;
boiling the hotpot seasoning samples in the solidification states with equivalent boiled water, then rinsing the beef bought in the same batch, and evaluating the flavor and the taste by each evaluator after trying 3 small beef blocks;
the mouthfeel is as follows: the hotpot condiment samples were boiled with an equal amount of boiled water and evaluated.
Specific evaluation is shown in small table 6.
TABLE 5 sensory evaluation criteria Table
2. The acid value and the indicator bacteria of the hotpot condiment prepared in the examples 1-17 and the comparative examples 1-3 were detected according to DBS 50/022-.
TABLE 6 table for evaluating chafing dish seasoning
As can be seen by combining examples 13-17 and comparative examples 1-2 with Table 6, the ratio of medium chain triglycerides to tallow in the preparation of the formulated fat is critical, and too much or too little medium chain triglycerides in the tallow affects the quality, flavor and taste of the final chafing dish, and studies and experiments show that the weight ratio of medium chain triglycerides to tallow is preferably (2.5-7.5): 10.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (10)
1. The hotpot condiment is characterized by being prepared from the following raw materials in parts by weight:
150-270 parts of compound grease, 28.8-33 parts of hot pepper, 3.5-5 parts of pepper, 8-10 parts of edible salt, 2-7 parts of bean paste, 1-2.5 parts of fermented soya beans, 10-13 parts of monosodium glutamate, 39-40.5 parts of chicken essence, 7-12 parts of green onion, 7-9 parts of ginger, 7-9 parts of garlic, 2.5-3.5 parts of onion and 7-15 parts of water;
the compound grease is selected from medium chain triglyceride and beef tallow, and the weight ratio of the medium chain triglyceride to the beef tallow is (0.5-9): 10.
2. The hotpot condiment according to claim 1, characterized in that: the weight ratio of the medium chain triglyceride to the beef tallow is (2.5-7.5): 10.
3. A hotpot condiment according to claim 1 or 2, characterized in that: the compound grease comprises the following preparation steps:
butter, deionized water and beta-cyclodextrin are mixed according to the weight ratio of (0.5-2): 1: (0.01-0.1), heating in water bath at the speed of 200-300r/min for 30-60min, centrifugally drying at 3800-4000r/min for 15-20min, washing with water for 3-4 times, and collecting upper layer oil;
heating the upper layer oil to 50-60 deg.C, adding medium chain triglyceride at a given ratio, heating and stirring at 70-80 deg.C for 30-45min, and cooling to obtain compound oil.
4. The hotpot condiment according to claim 3, characterized in that: the beta-cyclodextrin accounts for 3% -5% of the beef tallow.
5. The hotpot condiment according to claim 4, characterized in that: the content of cholesterol in the compound grease is 65-85 mg/100 g.
6. The hotpot condiment according to claim 1, characterized in that: the hotpot condiment also comprises white spirit and rock sugar.
7. The hotpot condiment according to claim 6, characterized in that: the weight ratio of the white spirit, the rock sugar and the beef tallow is (0.8-2.5): (0.1-0.5): 100.
8. the hotpot condiment according to claim 7, characterized in that: the pepper comprises new generation pepper, starfish pepper and indian pepper.
9. The hotpot condiment according to claim 8, wherein: the dosage ratio of the new generation pepper, the starfish pepper and the indian pepper is (7-10): (1-5):1.
10. The method for preparing the hotpot condiment according to any one of claims 1-9, wherein: the method comprises the following steps:
heating the compound grease to 40-50 ℃, adding scallion, ginger, garlic and onion according to a set proportion, frying for 3-5min, adding hot pepper, frying for 1-3min, adding water, pepper, edible salt, bean sauce, fermented soya beans, monosodium glutamate and chicken essence according to a set proportion, stirring uniformly, decocting with slow fire for 60-90min, cooling and solidifying to obtain the hotpot condiment.
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