CN113080415A - Low-temperature solid-fragrance hotpot condiment and preparation method thereof - Google Patents

Low-temperature solid-fragrance hotpot condiment and preparation method thereof Download PDF

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CN113080415A
CN113080415A CN202110468912.1A CN202110468912A CN113080415A CN 113080415 A CN113080415 A CN 113080415A CN 202110468912 A CN202110468912 A CN 202110468912A CN 113080415 A CN113080415 A CN 113080415A
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parts
mixture
low
hotpot condiment
temperature solid
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王传明
叶丹
李镓
王红强
王奇
王浩文
贾碧洪
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Sichuan Teway Food Group Co ltd
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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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • 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
    • A23L5/55—Rehydration or dissolving of foodstuffs
    • 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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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

The invention discloses a low-temperature solid-fragrance hotpot condiment and a preparation method thereof, wherein the preparation method comprises the following steps: mixing the glutinous rice cake chili, the paprika powder, the spice powder, the garlic powder, the red palm oil and the 1/3 beef tallow, and performing ultrahigh pressure treatment to obtain a first mixture; heating 1/3 butter, adding green onion and ginger slurry, and frying to obtain a mixture II; cooling the mixture II, adding the broad bean paste, the fermented soya beans, the mushroom granules and the rock candy, mixing and frying to obtain a mixture III; cooling the mixture III, adding the mixture I, adding the rest beef tallow, the onion powder and the spare rib powder, and frying to obtain a mixture IV; and cooling the mixture IV, adding the fresh aromatic agent, the edible salt, the monosodium glutamate and the chicken essence, uniformly mixing, filling, cooling, demolding and packaging to obtain the low-temperature solid-aroma hotpot condiment. The invention also comprises the low-temperature solid-fragrance hotpot condiment prepared by the method. The preparation method does not need high-temperature refining for removing the odor, and effectively solves the problems of poor flavor, insufficient fragrance and the like of the hotpot condiment in the prior art.

Description

Low-temperature solid-fragrance hotpot condiment and preparation method thereof
Technical Field
The invention relates to the technical field of hotpot condiment preparation, and particularly relates to a low-temperature solid-fragrance hotpot condiment and a preparation method thereof.
Background
Chafing dish is an irreplaceable status as a special diet of China. The main raw materials of the hotpot condiment comprise beef tallow, clear oil, lard, chicken fat, various spices, thick broad-bean sauce and the like, and the hotpot condiment is convenient to eat and various in food materials and is popular among people. The beef tallow chafing dish bottom flavoring is widely used in Yu Chuan areas including chafing dish, skewer, Sichuan dish and the like because beef tallow special animal oil is fragrant and can well absorb the fragrance, the numb and the hot taste of spices such as hot pepper, pepper and the like. Most of the traditional beef tallow hot pot seasoning is prepared by frying and stewing in a frying pan at high temperature, but the traditional process has the problems of small batch yield, large energy consumption, waste gas generation and the like. At present, with the innovation of traditional manufacturing, the industrial production of the hotpot condiment gradually presents an intelligent and standardized innovation trend, and the hotpot condiment preparation is prepared by using an intelligent production reaction kettle to gradually replace the traditional process of preparing the hotpot condiment. The raw and auxiliary materials are put into the reaction kettle with the interlayer in a segmented mode, the heating medium heats materials in the reaction kettle through the interlayer, the frying temperature is mostly in the range of 90-160 ℃, the heating temperature can be controlled more easily by the reaction kettle, the frying time is shortened, the energy consumption is reduced, and the productivity is improved. However, compared with the traditional process, the heating temperature of the reaction kettle method is lower, and the fragrance of the raw and auxiliary materials is not fully extracted, so that the prepared hotpot condiment has the problems of poor flavor and insufficient fragrance.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the low-temperature solid-fragrance hotpot condiment and the preparation method thereof, and the low-temperature solid-fragrance hotpot condiment is not required to be refined at high temperature during preparation, so that the problems of poor flavor, insufficient fragrance and the like of the hotpot condiment in the prior art are effectively solved.
In order to achieve the purpose, the technical scheme adopted by the invention for solving the technical problems is as follows: the preparation method of the low-temperature solid-fragrance hotpot condiment is provided, and comprises the following steps:
(1) mixing glutinous rice cake chili, pepper powder, spice powder, garlic powder, red palm oil and 1/3 beef tallow, and performing ultrahigh pressure treatment at 350-400MPa and 60-80 ℃ for 16-18min to obtain a first mixture;
(2) heating the 1/3 beef tallow to 135-145 ℃, adding the scallion and ginger slurry, and frying for 1-5min to obtain a mixture II;
(3) cooling the mixture II obtained in the step (2) to 130-;
(4) cooling the mixture III obtained in the step (3) to 102-;
(5) and (4) cooling the mixture IV obtained in the step (4) to 80-90 ℃, adding the fresh aroma agent, the edible salt, the monosodium glutamate and the chicken essence, uniformly mixing, filling, cooling, demolding and packaging in sequence to obtain the low-temperature solid aroma hotpot condiment.
Further, the low-temperature solid-fragrance hotpot condiment comprises the following raw materials in parts by weight: 900 parts of beef tallow, 300 parts of red palm oil, 60-80 parts of thick broad-bean sauce, 35-40 parts of edible salt, 15-17 parts of monosodium glutamate, 32-40 parts of chicken essence, 60-90 parts of glutinous rice cake hot pepper, 70-85 parts of onion and ginger pulp, 15-30 parts of minced garlic, 3-6 parts of rock candy, 10-15 parts of fermented soya beans, 5-10 parts of mushroom granules, 20-22 parts of pepper powder, 15-20 parts of spice powder, 4-6 parts of onion powder, 3-6 parts of sparerib powder and 1-2 parts of fresh aromatic agent.
Further, the low-temperature solid-fragrance hotpot condiment comprises the following raw materials in parts by weight: 700 parts of beef tallow, 250 parts of red palm oil, 70 parts of thick broad-bean sauce, 38 parts of edible salt, 16 parts of monosodium glutamate, 36 parts of chicken essence, 80 parts of glutinous rice cake and hot pepper, 75 parts of onion and ginger pulp, 24 parts of chopped garlic, 5 parts of rock candy, 13 parts of fermented soya beans, 7 parts of mushroom granules, 21 parts of pepper powder, 18 parts of spice powder, 5 parts of onion powder, 4 parts of sparerib powder and 1 part of fresh aromatic agent.
Further, the glutinous rice cake pepper is prepared by the following method: cutting dried Capsici fructus into pieces of 1-2cm, soaking in the mixed solution at a material-to-liquid ratio of 1:15-25 for 30-60min, taking out, and dewatering to water content 1-1.5 times of dried Capsici fructus to obtain Capsici fructus.
Further, the feed-liquid ratio is 1: 20.
Further, the dried pepper is a mixture of thick pepper, wrinkled pepper and lantern pepper in a mass ratio of 4-6:2-4: 2.
Further, the dried pepper is a mixture of thick pepper, wrinkled pepper and lantern pepper mixed according to the mass ratio of 5:3: 2.
Further, the mixed solution contains 0.02-0.04 wt% of vitamin C, 0.04-0.06 wt% of citric acid and 0.01-0.02 wt% of calcium chloride.
Further, the mixed solution contained 0.03 wt% of vitamin C, 0.05 wt% of citric acid and 0.01 wt% of calcium chloride.
Further, the scallion ginger pulp is prepared by the following method: smashing the scallion, the shallot and the ginger into paste according to the mass ratio of 2-4:5-7:5 to obtain scallion and ginger paste.
Further, the mass ratio of the green Chinese onions to the ginger is 3:6: 5.
Further, steps (2) - (5) are carried out in a sealed reaction kettle.
The low-temperature solid-fragrance hotpot condiment prepared by the preparation method of the low-temperature solid-fragrance hotpot condiment.
In summary, the invention has the following advantages:
1. according to the invention, high-temperature refining is not needed to remove the smell during preparation, the preparation processes are sequentially carried out in a sealed reaction kettle, the aroma components in the raw materials are fully extracted, the oil color is surly bright, the hotpot condiment is endowed with richer fragrance, the loss of fat fragrance during the processing process is avoided, and the problems of poor flavor, insufficient fragrance and the like of the hotpot condiment in the prior art are effectively solved. Beef tallow and the like are adopted as raw materials, most of the beef tallow is refined beef tallow, high-temperature refining is not needed for removing odor, and the beef tallow is fed in stages during preparation; the scallion and ginger release special flavor at high temperature, and the 1/3 butter fried scallion and ginger at high temperature can effectively solve the problem that the flavor of the butter is weakened at high temperature and can ensure complete release of the scallion and ginger flavor.
2. The onion and ginger are pulped, the traditional process that the onion is cut into sections and the ginger sections are fished out after being fried at high temperature is abandoned, and the onion and ginger are fried at the temperature of more than 200 ℃ in the traditional process.
3. The glutinous rice cake chili is prepared by compounding thick chili, wrinkled chili and lantern chili according to different proportions, and then rehydrating by adopting a mixed solution containing VC, citric acid and calcium chloride, so that the prepared glutinous rice cake chili is red and bright in color and soft in pungency.
4. The glutinous rice cake chili, the paprika powder, the spice powder and the garlic powder are mixed into 1/3 melted butter and red palm oil to be subjected to ultrahigh pressure treatment, so that the capsorubin and the fragrant substances of the glutinous rice cake chili can be effectively dissolved in the oil, and in addition, the fragrant substances of other raw materials can be extracted into the oil, so that the frying temperature and time can be reduced, the fragrance of each raw and auxiliary material can be guaranteed to be extracted, and the problem of insufficient fragrance in the conventional reaction kettle for preparing the hotpot condiment is solved.
Detailed Description
Example 1
A low-temperature solid-fragrance hotpot condiment is prepared by the following steps:
(1) mixing glutinous rice cake chili, pepper powder, spice powder, garlic powder, red palm oil and 1/3 beef tallow, and performing ultra-high pressure treatment at 350MPa and 80 ℃ for 18min to obtain a first mixture;
(2) heating 1/3 adeps medulla bovis Seu Bubali to 138 deg.C, adding slurry of herba Alii Fistulosi and rhizoma Zingiberis recens, and frying for 4min to obtain mixture II;
(3) cooling the mixture II obtained in the step (2) to 130 ℃, then sequentially adding the broad bean paste, the fermented soya beans, the mushroom granules and the rock candy, and mixing and frying for 3min at the temperature of 130 ℃ to obtain a mixture III;
(4) cooling the mixture III obtained in the step (3) to 102 ℃, then adding the mixture I obtained in the step (1), adding the rest beef tallow, onion powder and spare rib powder, and frying for 20min to obtain a mixture IV;
(5) and (4) cooling the mixture IV obtained in the step (4) to 85 ℃, adding the fresh aroma agent, the edible salt, the monosodium glutamate and the chicken essence, uniformly mixing, filling, cooling, demolding and packaging in sequence to obtain the low-temperature solid aroma hotpot condiment.
The low-temperature solid-fragrance hotpot condiment comprises the following raw materials in parts by weight: 600 parts of beef tallow, 200 parts of red palm oil, 60 parts of thick broad-bean sauce, 35 parts of edible salt, 15 parts of monosodium glutamate, 32 parts of chicken essence, 60 parts of glutinous rice cake and hot pepper, 70 parts of onion and ginger pulp, 15 parts of chopped garlic, 3 parts of rock candy, 10 parts of fermented soya beans, 5 parts of mushroom granules, 20 parts of pepper powder, 15 parts of spice powder, 4 parts of onion powder, 3 parts of sparerib powder and 1 part of fresh aromatic agent. The glutinous rice cake chili is prepared by the following steps: cutting dried Capsici fructus into pieces of 1-2cm, soaking in the mixed solution at a material-to-liquid ratio of 1:15 for 30min, taking out, and dewatering to water content 1 times of dried Capsici fructus to obtain Capsici fructus. The dried pepper is a mixture formed by mixing thick pepper, wrinkled pepper and lantern pepper according to the mass ratio of 4:2: 2.
The mixed solution contains 0.02 wt% of vitamin C, 0.04 wt% of citric acid and 0.01 wt% of calcium chloride. The scallion ginger pulp is prepared by the following method: smashing the scallion, the shallot and the ginger into paste according to the mass ratio of 2:5:5 to obtain scallion and ginger paste. And the steps (2) to (5) are carried out in a sealed reaction kettle.
Example 2
A low-temperature solid-fragrance hotpot condiment is prepared by the following steps:
(1) mixing glutinous rice cake chili, pepper powder, spice powder, garlic powder, red palm oil and 1/3 beef tallow, and performing ultra-high pressure treatment at 380MPa and 70 ℃ for 17min to obtain a first mixture;
(2) heating 1/3 adeps medulla bovis Seu Bubali to 140 deg.C, adding slurry of herba Alii Fistulosi and rhizoma Zingiberis recens, and frying for 3min to obtain mixture II;
(3) cooling the mixture II obtained in the step (2) to 132 ℃, then sequentially adding the broad bean paste, the fermented soya beans, the mushroom granules and the rock candy, and mixing and frying at the temperature of 132 ℃ for 3min to obtain a mixture III;
(4) cooling the mixture III obtained in the step (3) to 104 ℃, then adding the mixture I obtained in the step (1), then adding the rest beef tallow, onion powder and spare rib powder, and frying for 23min to obtain a mixture IV;
(5) and (4) cooling the mixture IV obtained in the step (4) to 85 ℃, adding the fresh aroma agent, the edible salt, the monosodium glutamate and the chicken essence, uniformly mixing, filling, cooling, demolding and packaging in sequence to obtain the low-temperature solid aroma hotpot condiment.
The low-temperature solid-fragrance hotpot condiment comprises the following raw materials in parts by weight: 700 parts of beef tallow, 250 parts of red palm oil, 70 parts of thick broad-bean sauce, 38 parts of edible salt, 16 parts of monosodium glutamate, 36 parts of chicken essence, 80 parts of glutinous rice cake and hot pepper, 75 parts of onion and ginger pulp, 24 parts of chopped garlic, 5 parts of rock candy, 13 parts of fermented soya beans, 7 parts of mushroom granules, 21 parts of pepper powder, 18 parts of spice powder, 5 parts of onion powder, 4 parts of sparerib powder and 1 part of fresh aromatic agent. The glutinous rice cake chili is prepared by the following steps: cutting dried Capsici fructus into pieces of 1.5cm, soaking in the mixed solution at a material-to-liquid ratio of 1:20 for 50min, taking out, and dewatering to water content 1.2 times of dried Capsici fructus to obtain Capsici fructus. The dried pepper is a mixture formed by mixing thick pepper, wrinkled pepper and lantern pepper according to the mass ratio of 5:3: 2.
The mixed solution contains 03 wt% of vitamin C, 0.05 wt% of citric acid and 0.01 wt% of calcium chloride. The scallion ginger pulp is prepared by the following method: smashing the scallion, the shallot and the ginger into paste according to the mass ratio of 3:6:5 to obtain scallion and ginger paste. And the steps (2) to (5) are carried out in a sealed reaction kettle.
Example 3
A low-temperature solid-fragrance hotpot condiment is prepared by the following steps:
(1) mixing glutinous rice cake chili, pepper powder, spice powder, garlic powder, red palm oil and 1/3 beef tallow, and performing ultra-high pressure treatment at 400MPa and 80 ℃ for 18min to obtain a first mixture;
(2) heating 1/3 adeps medulla bovis Seu Bubali to 145 deg.C, adding slurry of herba Alii Fistulosi and rhizoma Zingiberis recens, and frying for 5min to obtain mixture II;
(3) cooling the mixture II obtained in the step (2) to 135 ℃, then sequentially adding the broad bean paste, the fermented soya beans, the mushroom granules and the rock candy, and mixing and frying at the temperature of 135 ℃ for 5min to obtain a mixture III;
(4) cooling the mixture III obtained in the step (3) to 106 ℃, then adding the mixture I obtained in the step (1), adding the rest beef tallow, onion powder and spare rib powder, and frying for 25min to obtain a mixture IV;
(5) and (4) cooling the mixture IV obtained in the step (4) to 90 ℃, adding the fresh aroma agent, the edible salt, the monosodium glutamate and the chicken essence, uniformly mixing, filling, cooling, demolding and packaging in sequence to obtain the low-temperature solid aroma hotpot condiment.
The low-temperature solid-fragrance hotpot condiment comprises the following raw materials in parts by weight: 900 parts of beef tallow, 300 parts of red palm oil, 80 parts of thick broad-bean sauce, 40 parts of edible salt, 17 parts of monosodium glutamate, 40 parts of chicken essence, 90 parts of glutinous rice cake and hot pepper, 85 parts of green onion and ginger pulp, 30 parts of chopped garlic, 6 parts of rock candy, 15 parts of fermented soya beans, 10 parts of mushroom granules, 22 parts of paprika powder, 20 parts of spice powder, 6 parts of onion powder, 6 parts of sparerib powder and 2 parts of fresh fragrant agent. The glutinous rice cake chili is prepared by the following steps: cutting dried Capsici fructus into pieces of 2cm, soaking in the mixed solution at a material-to-liquid ratio of 1:25 for 60min, taking out, and dewatering to water content 1.5 times of dried Capsici fructus to obtain Capsici fructus. The dried pepper is a mixture formed by mixing thick pepper, wrinkled pepper and lantern pepper according to the mass ratio of 6:4: 2.
The mixed solution contained 0.04 wt% of vitamin C, 0.06 wt% of citric acid and 0.02 wt% of calcium chloride. The scallion ginger pulp is prepared by the following method: smashing the scallion, the shallot and the ginger into paste according to the mass ratio of 4:7:5 to obtain scallion and ginger paste. And the steps (2) to (5) are carried out in a sealed reaction kettle.
Comparative example 1
A low-temperature solid-fragrance hotpot condiment is prepared by the following steps:
(1) cutting dried Capsici fructus (prepared by mixing thick Capsici fructus, wrinkled Capsici fructus and fructus Lanceolatae Pepper at a mass ratio of 5:3: 2) to 2cm, soaking in cold water at a material-liquid ratio of 1:20 for 40min, taking out, and draining to obtain fructus Capsici;
(2) putting beef tallow into a reaction kettle, heating to 138 ℃, adding the scallion and ginger slurry, frying for 4min, and fishing out scallion sections and ginger slices to obtain a first mixture;
(3) cooling the mixture I obtained in the step (2) to 130 ℃, then sequentially adding the thick broad-bean sauce, the fermented soya beans, the mushroom granules, the rock sugar, the glutinous rice cake chilli obtained in the step (1), the pepper powder, the spices and the garlic powder, and mixing and frying for 5min at the temperature of 130 ℃ to obtain a mixture II;
(4) cooling the mixture II obtained in the step (3) to 103 ℃, then adding onion powder and spare rib powder, and frying for 20min to obtain a mixture III;
(5) and (4) cooling the mixture III obtained in the step (4) to 85 ℃, adding the fresh aroma agent, the edible salt, the monosodium glutamate and the chicken essence, uniformly mixing, filling, cooling, demolding and packaging in sequence to obtain the low-temperature solid aroma hotpot condiment.
The low-temperature solid-fragrance hotpot condiment comprises the following raw materials in parts by weight: 700 parts of beef tallow, 250 parts of red palm oil, 70 parts of thick broad-bean sauce, 38 parts of edible salt, 16 parts of monosodium glutamate, 36 parts of chicken essence, 80 parts of glutinous rice cake and hot pepper, 75 parts of onion and ginger pulp, 24 parts of chopped garlic, 5 parts of rock candy, 13 parts of fermented soya beans, 7 parts of mushroom granules, 21 parts of pepper powder, 18 parts of spice powder, 5 parts of onion powder, 4 parts of sparerib powder and 1 part of fresh aromatic agent.
Comparative example 2
A low-temperature solid-fragrance hotpot condiment is prepared by the following steps:
(1) cutting dried Capsici fructus (prepared by mixing thick Capsici fructus, wrinkled Capsici fructus and fructus Lanceolatae Pepper at a mass ratio of 5:3: 2) to 2cm, soaking in cold water at a material-liquid ratio of 1:20 for 40min, taking out, and draining to obtain fructus Capsici;
(2) heating beef tallow in a frying pan to 180 ℃, adding scallion and ginger pulp, frying for 4min, and fishing out scallion sections and ginger slices to obtain a first mixture;
(3) cooling the mixture I obtained in the step (2) to 150 ℃, then sequentially adding the thick broad-bean sauce, the fermented soya beans, the mushroom granules, the rock sugar, the glutinous rice cake chilli obtained in the step (1), the pepper powder, the spices and the garlic powder, and mixing and frying at the temperature of 130 ℃ for 5min to obtain a mixture II;
(4) cooling the mixture II obtained in the step (3) to 103 ℃, then adding onion powder and spare rib powder, and frying for 40min to obtain a mixture III;
(5) and (4) cooling the mixture III obtained in the step (4) to 85 ℃, adding the fresh aroma agent, the edible salt, the monosodium glutamate and the chicken essence, uniformly mixing, filling, cooling, demolding and packaging in sequence to obtain the low-temperature solid aroma hotpot condiment.
The low-temperature solid-fragrance hotpot condiment comprises the following raw materials in parts by weight: 700 parts of beef tallow, 250 parts of red palm oil, 70 parts of thick broad-bean sauce, 38 parts of edible salt, 16 parts of monosodium glutamate, 36 parts of chicken essence, 80 parts of glutinous rice cake and hot pepper, 75 parts of onion and ginger pulp, 24 parts of chopped garlic, 5 parts of rock candy, 13 parts of fermented soya beans, 7 parts of mushroom granules, 21 parts of pepper powder, 18 parts of spice powder, 5 parts of onion powder, 4 parts of sparerib powder and 1 part of fresh aromatic agent.
Experimental example 1
The hotpot seasonings obtained in example 2 and comparative examples 1-2 were subjected to flavor analysis and quantitative analysis of key flavor substances, and the results are shown in table 1.
Table 1 key flavour quantification results
Figure BDA0003044983240000091
As can be seen from Table 1, the contents of most of the flavor substances of the low-temperature solid-fragrance hotpot condiment obtained by the invention are obviously higher than those of the hotpot condiment obtained by the comparative example 1 and the comparative example 2, including linalool, D-limonene, anethole, beta-ocimene, linalyl acetate and p-cymene, and the substances mainly come from spices (compound spices, hot pepper, pepper and the like). Meanwhile, (E) -2-nonenal, hexanal, nonanal and furfuryl alcohol in the comparative example 2 are lower than those in the example 1, the substances are mainly from the beef tallow, and the hotpot condiment in the comparative example 2 is fried in a traditional manner, so that the fat fragrance of the beef tallow is weakened due to higher temperature; by the processing mode, the fragrant substances in the raw and auxiliary materials are more easily extracted, so that the hotpot condiment is endowed with richer fragrance, and the loss of fat fragrance of beef tallow in the processing process is avoided.
Experimental example 2
1500g of water was added to each g of the hotpot seasonings obtained in examples 1-3 and comparative examples 1-2, and water was added to boil, and the oil color, the beef tallow flavor, the comprehensive flavor and the taste were subjected to sensory evaluation (full score of 100), and the results are shown in Table 2.
TABLE 2 sensory evaluation results
Figure BDA0003044983240000101
As can be seen from Table 2, the butter flavor loss is reduced by the staged feeding of the butter according to the present invention; the glutinous rice cake chili is rehydrated and then is subjected to ultrahigh pressure treatment with other raw materials, so that the prepared hotpot condiment is redder and brighter in oil color, higher in composite fragrance and taste score and more intense. Example 2 compared with comparative example 2, the brightness of the oil color was consistent, but the heating time was long, the heating temperature was high, and the tallow flavor of comparative example 1 was weak in comparative example 1. The sensory evaluation results are consistent with those of the experimental example 2, and the sensory evaluation score of the experimental example 2 is the highest and reaches 91.3; the preparation method can effectively solve the problems of poor flavor and insufficient flavor of the hotpot condiment in the traditional preparation method of the hotpot condiment replaced by the conventional reaction kettle.
While the present invention has been described in detail with reference to the specific embodiments thereof, it should not be construed as limited by the scope of the present patent. Various modifications and changes may be made by those skilled in the art without inventive step within the scope of the appended claims.

Claims (10)

1. A preparation method of a low-temperature solid-fragrance hotpot condiment is characterized by comprising the following steps:
(1) mixing glutinous rice cake chili, pepper powder, spice powder, garlic powder, red palm oil and 1/3 beef tallow, and performing ultrahigh pressure treatment at 350-400MPa and 60-80 ℃ for 16-18min to obtain a first mixture;
(2) heating the 1/3 beef tallow to 135-145 ℃, adding the scallion and ginger slurry, and frying for 1-5min to obtain a mixture II;
(3) cooling the mixture II obtained in the step (2) to 130-;
(4) cooling the mixture III obtained in the step (3) to 102-;
(5) and (4) cooling the mixture IV obtained in the step (4) to 80-90 ℃, adding the fresh aroma agent, the edible salt, the monosodium glutamate and the chicken essence, uniformly mixing, filling, cooling, demolding and packaging in sequence to obtain the low-temperature solid aroma hotpot condiment.
2. The method for preparing the low-temperature solid-fragrance hotpot condiment as claimed in claim 1, wherein the low-temperature solid-fragrance hotpot condiment comprises the following raw materials in parts by weight: 900 parts of beef tallow, 300 parts of red palm oil, 60-80 parts of thick broad-bean sauce, 35-40 parts of edible salt, 15-17 parts of monosodium glutamate, 32-40 parts of chicken essence, 60-90 parts of glutinous rice cake hot pepper, 70-85 parts of onion and ginger pulp, 15-30 parts of minced garlic, 3-6 parts of rock candy, 10-15 parts of fermented soya beans, 5-10 parts of mushroom granules, 20-22 parts of pepper powder, 15-20 parts of spice powder, 4-6 parts of onion powder, 3-6 parts of sparerib powder and 1-2 parts of fresh aromatic agent.
3. The preparation method of the low-temperature solid-aroma hotpot condiment as claimed in claim 1 or 2, wherein the glutinous rice cake pepper is prepared by the following steps: cutting dried Capsici fructus into pieces of 1-2cm, soaking in the mixed solution at a material-to-liquid ratio of 1:15-25 for 30-60min, taking out, and dewatering to water content 1-1.5 times of dried Capsici fructus to obtain Capsici fructus.
4. The method for preparing the low-temperature solid-fragrance hotpot condiment as claimed in claim 3, wherein the dried pepper is a mixture of thick pepper, wrinkled pepper and lantern pepper mixed in a mass ratio of 4-6:2-4: 2.
5. The method for preparing the low-temperature solid-fragrance hotpot condiment as claimed in claim 4, wherein the dried pepper is a mixture of thick pepper, wrinkled pepper and lantern pepper mixed according to a mass ratio of 5:3: 2.
6. The method for preparing the low-temperature solid-aroma hotpot condiment as claimed in claim 3, wherein the mixed solution contains 0.02-0.04 wt% of vitamin C, 0.04-0.06 wt% of citric acid and 0.01-0.02 wt% of calcium chloride.
7. The method for preparing the low-temperature solid-fragrance hotpot condiment as claimed in claim 1 or 2, wherein the scallion and ginger pulp is prepared by the following method: smashing the scallion, the shallot and the ginger into paste according to the mass ratio of 2-4:5-7:5 to obtain scallion and ginger paste.
8. The method for preparing the low-temperature solid-fragrance hotpot condiment as claimed in claim 7, wherein the mass ratio of the green Chinese onions to the ginger is 3:6: 5.
9. The method for preparing a low-temperature solid-aroma hotpot condiment according to claim 1, wherein the steps (2) to (5) are carried out in a sealed reaction kettle.
10. The low-temperature solid-aroma hotpot condiment prepared by the method for preparing the low-temperature solid-aroma hotpot condiment as claimed in any one of claims 1-9.
CN202110468912.1A 2021-04-28 2021-04-28 Low-temperature solid-fragrance hotpot condiment and preparation method thereof Pending CN113080415A (en)

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CN113068814A (en) * 2021-04-28 2021-07-06 四川天味食品集团股份有限公司 Red palm oil hotpot condiment and preparation method thereof
CN113632959A (en) * 2021-08-26 2021-11-12 四川漫味龙厨生物科技有限公司 Novel processing technology of Sichuan-style hotpot condiment
CN115251346A (en) * 2022-08-10 2022-11-01 广汉市迈德乐食品有限公司 Enzymolysis hotpot condiment and preparation process thereof

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CN108719745A (en) * 2018-04-27 2018-11-02 西华大学 It is a kind of can fast tasty health base flavoring for hotpot preparation method
CN109329853A (en) * 2018-11-27 2019-02-15 重庆德庄农产品开发有限公司 A kind of less salt chafing dish bottom flavorings and its preparation process
CN111772149A (en) * 2020-04-16 2020-10-16 成都圣恩生物科技股份有限公司 Energy-saving consumption-reducing hotpot condiment processing method
CN112042913A (en) * 2020-08-07 2020-12-08 糜富林 Beef tallow hotpot condiment

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Publication number Priority date Publication date Assignee Title
CN108719745A (en) * 2018-04-27 2018-11-02 西华大学 It is a kind of can fast tasty health base flavoring for hotpot preparation method
CN109329853A (en) * 2018-11-27 2019-02-15 重庆德庄农产品开发有限公司 A kind of less salt chafing dish bottom flavorings and its preparation process
CN111772149A (en) * 2020-04-16 2020-10-16 成都圣恩生物科技股份有限公司 Energy-saving consumption-reducing hotpot condiment processing method
CN112042913A (en) * 2020-08-07 2020-12-08 糜富林 Beef tallow hotpot condiment

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113068814A (en) * 2021-04-28 2021-07-06 四川天味食品集团股份有限公司 Red palm oil hotpot condiment and preparation method thereof
CN113632959A (en) * 2021-08-26 2021-11-12 四川漫味龙厨生物科技有限公司 Novel processing technology of Sichuan-style hotpot condiment
CN115251346A (en) * 2022-08-10 2022-11-01 广汉市迈德乐食品有限公司 Enzymolysis hotpot condiment and preparation process thereof

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