CN113575909A - Processing method of slag-free beef tallow hotpot condiment - Google Patents
Processing method of slag-free beef tallow hotpot condiment Download PDFInfo
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- CN113575909A CN113575909A CN202110917024.3A CN202110917024A CN113575909A CN 113575909 A CN113575909 A CN 113575909A CN 202110917024 A CN202110917024 A CN 202110917024A CN 113575909 A CN113575909 A CN 113575909A
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Images
Classifications
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to the technical field of compound seasoning processing, and particularly discloses a processing method of a slag-free beef tallow hot pot seasoning. The reaction kettle is used for frying the hotpot condiment, the reaction kettle is reasonable in design and ingenious in structure, and compared with a traditional frying pan, the closed cylindrical kettle body is used as a hotpot condiment carrier, the proportion among various raw materials is strictly controlled, and the hotpot condiment is fried under a relatively closed condition by cooperating with the frying temperature and the frying time of the various raw materials in the frying process, so that the fragrance components of the hotpot condiment raw materials are retained to the maximum extent, the quality of the hotpot condiment is better, the risk of foreign matters entering the hotpot condiment is reduced, meanwhile, the frying efficiency is high, and automatic control is facilitated.
Description
Technical Field
The invention relates to the technical field of compound seasoning processing, in particular to a processing method of a slag-free beef tallow hot pot seasoning.
Background
The beef tallow hot pot seasoning frying process is mainly influenced by temperature and time, the beef tallow hot pot seasoning in the prior art is fried by a natural gas direct-fired frying pan generally, the temperature in the frying pan is influenced by natural gas flow and pan heat transfer effect, the temperature in the frying pan is recorded through manual observation, when the temperature reaches the time required by the process, a heat source is manually closed, and when a plurality of pans are operated, the temperature and time control difficulty is increased, and the influence of human factors is large; the unloading link all adopts artifical mode, and a frame unloading toward the frying pan in, the degree of difficulty is higher, and the grease is more, and the temperature is high, has unloading safety risk.
The aroma components of the beef tallow hot pot seasoning generally comprise alcohols, esters, ethers, aldehydes, alkenes, alkanes, benzene, phenol, acid and other types, and the main aroma substances are the alkenes and other types of substances; the traditional frying process is open, the aroma components volatilize along with steam, and under the influence of illumination, liposoluble pigments such as capsanthin and the like are oxidized, the color and luster are deviated, and the product quality is unstable.
Disclosure of Invention
In order to solve the problems in the background art, the invention provides a method for processing a dreg-free beef tallow hot pot seasoning.
In order to achieve the purpose, the invention adopts the technical scheme that:
a processing method of a dreg-free beef tallow hotpot condiment comprises the following steps:
after the pretreated raw materials are mixed, the raw materials are fried by using a reaction kettle and then filtered;
wherein the raw materials comprise the following components in parts by weight: beef tallow 1140-1190 parts, pepper 180-190 parts, pepper 14-28 parts, bean sauce 20-26 parts, fermented soya bean 7-9 parts, ginger 10-30 parts, scallion 20-50 parts, caraway 5-20 parts, garlic 15-20 parts, spice 4-8 parts, white spirit 12-16 parts and small materials 2-4 parts;
the structure of the reaction kettle comprises:
the device comprises a kettle body, a feeding port, a stirring section and a stirring section, wherein the kettle body is closed, the bottom of the kettle body is provided with a discharge port with a valve, the upper part of the kettle body is provided with a feeding port, and the stirring section is formed in the kettle body and extends upwards from the inner bottom of the kettle body and is smaller than the inner space of the kettle body;
the stirring mechanism is vertically arranged in the kettle body and is used for uniformly stirring the materials; and
the stirring power unit is arranged outside the kettle body and is connected with the stirring mechanism;
the outer wall of the kettle body is provided with a heating interlayer for heating the frying area, and the outer wall of the heating interlayer is provided with a heat-insulating layer; the heating layer is heated by steam, and flange connecting pipes are respectively arranged at the steam inlet end and the steam outlet end.
Further, the stirring mechanism comprises a stirring shaft and two groups of spiral stirring rotary vanes, the stirring shaft penetrates into the kettle body from the upper part of the kettle body, and the upper end of the stirring shaft is connected with a stirring power unit; the two groups of spiral stirring rotary vanes are axially arranged on the stirring shaft through a plurality of cross rods; the stirring shaft is provided with a wall scraping component.
Further, the wall scraping assembly comprises a U-shaped mounting frame and a plurality of scraping plates, and the stirring shaft is located on the central axis of the U-shaped mounting frame and is connected with the U-shaped mounting frame through a connecting rod; the scraper blades are arranged on the two sides and the bottom of the U-shaped mounting frame in a staggered mode at equal intervals, each scraper blade rotates for a circle with the axis of the stirring shaft to form a unit wall scraping area, and the unit wall scraping areas of the scraper blades cover the inner wall of a stir-frying area of the kettle body.
Further, the specific method for stir-frying comprises the following steps:
adding butter into a reaction kettle, and controlling the temperature of the reaction kettle at 150-155 ℃;
pouring ginger, scallion, caraway and garlic into a reaction kettle at a feeding rate of 50Hz, controlling the stirring rate of a stirring mechanism to be 5Hz, and frying at the temperature of 150-155 ℃ for 3-5 min;
fixing the feeding rate of the reaction kettle to be 50Hz, and the stirring rate of the stirring mechanism to be 30 Hz;
adding bean cotyledon and semen Sojae Preparatum, and parching at 109-;
adding Capsici fructus, and parching at 107-110 deg.C for 65-71 min;
adding fructus Zanthoxyli, and parching at 116 deg.C and 118 deg.C for 3-5 min;
adding spice, Chinese liquor, and small materials, and parching at 114-.
Further, the steam pressure during the steam heating in the frying process is 0.6-1.0 Mpa.
Further, the pretreatment method for the pepper in the pretreatment comprises the following steps: removing stones, removing dust, selecting color, selecting by X-ray, cutting off and removing seeds, and processing with pepper cooker.
Further, the parameters of the pepper boiling machine are as follows: the valve opening temperature is 86 ℃, the valve closing temperature is 87 ℃, the limited lifting frequency is 20Hz, the pepper boiling conveying frequency is 40Hz, the standby conveying frequency is 50Hz, a sieve disc with the size of 8-15mm is selected, and the actual temperature of the pepper boiling line is 80-85 ℃.
Further, the method also comprises a packaging step after the filtration, wherein the packaging adopts three-edge sealing bags, the sealing temperature is 150 ℃, the packaging speed is 30 bags/min, and the net content of each bag is 500-505 g.
Further, there are three steps of freezing with a cooling line after the packaging.
Furthermore, the first section of the three-section cooling line is frozen at a temperature of minus 7 +/-3 ℃, the second section of the three-section cooling line is frozen at a temperature of minus 10 +/-3 ℃, the third section of the three-section cooling line is frozen at a temperature of minus 9 +/-5 ℃, and the transfer frequency of the cooling line is 20 Hz.
Compared with the prior art, the invention has the following beneficial effects:
the reaction kettle is used for frying the hotpot condiment, the reaction kettle is reasonable in design and ingenious in structure, and compared with a traditional frying pan, the closed cylindrical kettle body is used as a hotpot condiment carrier, the proportion among various raw materials is strictly controlled, and the hotpot condiment is fried under a relatively closed condition by cooperating with the frying temperature and the frying time of the various raw materials in the frying process, so that the fragrance components of the hotpot condiment raw materials are retained to the maximum extent, the quality of the hotpot condiment is better, the risk of foreign matters entering the hotpot condiment is reduced, meanwhile, the frying efficiency is high, and automatic control is facilitated.
The heating layer is reasonably designed around the kettle body, the frying area of the kettle body is heated through the heating layer, so that the hotpot condiment is heated more uniformly during frying, and meanwhile, the steam is used as a heating medium, so that the temperature control is facilitated.
According to the invention, through reasonably designing the stirring structure in the reaction kettle, the stirring mechanism comprises two groups of spiral stirring rotary vanes, so that the materials in the kettle body are stirred and heated more uniformly, and meanwhile, a plurality of scraping plates are regularly arranged through the U-shaped mounting frame, and under the rotation of the stirring shaft, the scraping plates can completely cover and scrape the inner wall and the inner bottom of the frying area, so that the phenomenon of frying paste caused by the materials sticking to the inner wall or the bottom of the frying area is prevented, the processing stability of the hotpot condiment is improved, and meanwhile, the kettle body is convenient to clean.
Drawings
FIG. 1 is a schematic view of the structure of a reaction vessel in example 1 of the present invention;
FIG. 2 is a schematic top view of a reaction vessel in example 1 of the present invention;
FIG. 3 is a schematic view of a reaction vessel in example 1 of the present invention;
FIG. 4 shows the GC-MS analysis results of the hotpot condiment in Experimental example 3;
in the figure: 1. a kettle body; 2. heating the interlayer; 3. a heat-insulating layer; 4. a partition plate; 5. a stirring shaft; 6. spirally stirring the rotary blade; 7. a connecting rod; 8. a U-shaped mounting bracket; 9. a squeegee; 10. a delivery pump; 11. a flange adapter; 12. an oil inlet pipe; 13. a motor; 14. a dry material feeding port; 15. cleaning the opening; 16. a thermal insulation material; 17. a fixed seat.
Detailed Description
For further understanding of the present invention, the method and effects of the present invention will be described in further detail with reference to specific examples. It should be noted that the present embodiment is only used for further illustration of the present invention, and should not be construed as limiting the scope of the present invention, and those skilled in the art can make modifications and adjustments in the above-mentioned aspects.
Example 1
This example is used to illustrate the specific structure of a reactor: as shown in figure 1, a frying device for frying hotpot condiment comprises
The device comprises a kettle body 1, a material outlet with a valve is arranged at the bottom of the kettle body 1, a material inlet is arranged at the upper part of the kettle body, and a stir-frying area is formed in the kettle body 1, extends upwards from the inner bottom of the kettle body and is smaller than the inner space of the kettle body;
the stirring mechanism is vertically arranged in the kettle body and is used for uniformly stirring the materials; and
the stirring power unit is arranged outside the kettle body and is connected with the stirring mechanism;
the outer wall of the kettle body 1 is provided with a heating interlayer 2 for heating the frying area, the outer wall of the heating interlayer is provided with a heat preservation layer 3, and the heat preservation layer is filled with a heat preservation material 16.
The stirring power unit includes a motor 13 and a transmission.
In this embodiment, the heating layer 2 of the kettle 1 is heated by steam, and flange connecting pipes 11 are respectively installed at the steam inlet end and the steam outlet end.
In this embodiment, zone of heating 2 internal fixation is provided with baffle 4, and this baffle 4 divides the zone of heating into two independent zone of heating units, all is provided with the guide plate in every zone of heating unit to independent steam inlet end and exit end have all been seted up to every zone of heating unit, and steam inlet end and exit end all install flange respectively and take over 11.
In this embodiment, the feeding port comprises a dry material feeding port 14 and an oil inlet pipe 12, and a vent is further disposed at the upper end of the kettle body, wherein the vent is connected to an external air treatment device.
In this embodiment, the inner wall of the upper part of the kettle body 1 is provided with a cleaning opening 15.
In this embodiment, a pressure sensor and a temperature sensor are installed in the kettle body 1.
As shown in fig. 3, in the present embodiment, the stirring mechanism includes a stirring shaft 5 and two sets of spiral stirring vanes 6, the stirring shaft penetrates into the kettle body from the upper part of the kettle body, and the upper end is connected with a transmission of a stirring power unit; the two groups of spiral stirring rotary vanes are axially arranged on the stirring shaft 5 through a plurality of cross rods.
In this embodiment, the stirring shaft 5 is provided with a wall scraping assembly.
In the embodiment, the wall scraping assembly comprises a U-shaped mounting frame 8 and a plurality of scraping plates 9, and the stirring shaft 5 is positioned on the central axis of the U-shaped mounting frame 8 and is connected with the U-shaped mounting frame 8 through a connecting rod 7; the scraper blades 9 are arranged on the two sides and the bottom of the U-shaped mounting frame 8 in a staggered mode at equal intervals, each scraper blade 9 rotates for a circle with the axis of the stirring shaft to form a unit wall scraping area, and the unit wall scraping area of the scraper blades 9 covers the inner wall of a stir-frying area of the kettle body.
In this embodiment, a bracket is fixedly arranged at the inner bottom of the kettle body 1, and the bracket is mounted at the bottom of the stirring shaft 5 through a bearing.
As shown in fig. 1, when the reaction kettle is used, a plurality of fixing seats 17 are fixedly arranged on the outer wall of the kettle body, and the kettle body is mounted by fixing the fixing seats 17 with an external mounting seat; during processing of the hotpot condiment, firstly, steam is introduced into the heating layer, the frying area is heated by the steam of the heating layer, after the hotpot condiment is heated to a certain temperature, a proper amount of oil is filled into the kettle body through the oil inlet pipe, dry raw materials of the hotpot condiment are put into the kettle body through the dry material feeding port, the raw materials are fried in the frying area through the stirring mechanism, in the whole process, the internal temperature is obtained through the temperature sensor, stable control over the interior of the kettle body is realized through controlling the steam, the hotpot condiment is fried under a relatively closed condition, and frying is carried out under the condition, so that the loss of aroma components is reduced, and the quality of the processed hotpot condiment such as taste and aroma is better;
in stir-fry system in-process, the (mixing) shaft rotates under the effect of motor and derailleur, and drive two sets of spiral stirring vanes and rotate, stir the material of cauldron internal portion through this spiral stirring vane, let the material stir-fry system and be heated more evenly, the (mixing) shaft is when rotating simultaneously, drive U-shaped mounting bracket and rotate, at U-shaped mounting bracket pivoted in-process, it uses the (mixing) shaft to rotate as the axle center to drive the scraper blade, stir inner wall and the inner bottom in system district through the several scraper blade to the cauldron body and scrape the material, prevented that the hot pot bed charge from gluing in inner wall or inner bottom and the phenomenon of stir-fry paste appears, the washing of also being convenient for very simultaneously, utilize rabbling mechanism to let the system of stir-fry of material more even, it is better to fry the system effect.
After the stir-frying is finished, the materials are discharged from a discharge hole at the bottom of the kettle body and are conveyed to the next procedure under the action of a conveying pump, so that the subsequent processing of the hotpot condiment is facilitated.
Example 2
This example is used to illustrate the overall processing method of the slag-free beef tallow hotpot seasoning:
a processing method of a dreg-free beef tallow hotpot condiment comprises the following steps:
preprocessing raw materials, wherein the preprocessing method of the pepper comprises the following steps of removing stones, removing dust, selecting colors, selecting X-rays, cutting off and removing seeds, and processing by a pepper cooker, wherein the parameters are as follows: the valve opening temperature is 86 ℃, the valve closing temperature is 87 ℃, the limited lifting frequency is 20HZ, the cooked pepper conveying frequency is 40HZ, the standby conveying frequency is 50HZ, and a sieve plate with the thickness of 8-15mm is selected. The real temperature of the cooked pepper wire is 80-85 ℃.
The pretreatment requirements for ginger, garlic, shallot, and caraway are shown in table 1.
TABLE 1
Secondly, the pretreated raw materials are prepared: the adhesive comprises the following components in parts by weight: beef tallow 1140-containing 1190 parts, pepper 180-containing 190 parts, pepper 14-28 parts, bean sauce 20-26 parts, fermented soya beans 7-9 parts, ginger 10-30 parts, scallion 20-50 parts, caraway 5-20 parts, garlic 15-20 parts, spice 4-8 parts, white spirit 12-16 parts and small materials 2-4 parts.
Thirdly, stir-frying in a reaction kettle, and specifically comprises the following steps: adding butter into a reaction kettle, and controlling the temperature of the reaction kettle at 150-155 ℃;
pouring ginger, scallion, caraway and garlic into a reaction kettle at a feeding rate of 50Hz, controlling the stirring rate of a stirring mechanism to be 5Hz, and frying at the temperature of 150-155 ℃ for 3-5 min; in the process, sensory indexes include fragrance overflow and water vapor overflow, and attention is required to prevent a feed inlet from being blocked when the raw materials are poured;
fixing the feeding rate of the reaction kettle to be 50Hz, and the stirring rate of the stirring mechanism to be 30 Hz;
adding bean cotyledon and semen Sojae Preparatum, and parching at 109-;
adding Capsici fructus, and parching at 107-110 deg.C for 65-71 min; the hot pepper is added in 4 times in the process, and the moisture content of the hot pepper is controlled;
adding fructus Zanthoxyli, parching at 116-;
adding spice, Chinese liquor, and small materials, parching at 114-.
In the embodiment, the steam pressure during the steam heating in the frying process is 0.6-1.0 Mpa.
And fourthly, squeezing and filtering, discharging the fried hotpot condiment from a discharge port at the bottom of the reaction kettle, and conveying the hotpot condiment to the next procedure under the action of a conveying pump for squeezing and filtering.
Fifthly, carrying out inner packaging on the used hotpot seasoning, wherein three-edge sealing bags are adopted for packaging, the sealing temperature is 150 ℃, the packaging speed is 30 bags/min, and the net content of each bag is 500-505 g.
Cooling, namely freezing by adopting three sections of cooling lines, wherein the first section cooling temperature is minus 7 +/-3 ℃, the second section cooling temperature is minus 10 +/-3 ℃, the third section cooling temperature is minus 9 +/-5, and the transfer frequency of the cooling lines is 20 Hz.
Example 3
The raw material formulation of this example is shown in table 2.
TABLE 2
The preparation process is as in example 2, except that: steam pressure is 0.8Mpa, stir-frying temperature of bean and fermented soya beans is 109 deg.C for 2min, stir-frying temperature of hot pepper is 107 deg.C for 65min, stir-frying temperature of pricklyash peel is 116 deg.C for 3min, stir-frying temperature of white spirit and small materials is 115 deg.C for 2min, and the rest process is the same as that of example 2.
Example 4
The ingredients of this example are shown in table 3.
TABLE 3
The preparation process is as in example 2, except that: steam pressure is 0.8Mpa, stir-frying temperature of bean and fermented soya beans is 110 deg.C, time is 3min, stir-frying temperature of hot pepper is 108 deg.C, stir-frying time is 69min, stir-frying temperature of Chinese prickly ash is 117 deg.C, time is 4min, stir-frying temperature of white spirit and small stuff is 114 deg.C, time is 3min, and other processes are the same as example 2.
Example 5
The ingredients of this example are shown in Table 4.
TABLE 4
The preparation process is as in example 2, except that: steam pressure is 1.0Mpa, stir-frying temperature of bean and fermented soya beans is 110 deg.C, time is 3min, stir-frying temperature of hot pepper is 110 deg.C, time is 60min, stir-frying temperature of pricklyash peel is 117 deg.C, time is 4min, stir-frying temperature of white spirit and small stuff is 115 deg.C, time is 2min, and other processes are the same as example 2.
Experimental example 1
The physical and chemical indexes of the hotpot condiment prepared in examples 3-5 were measured, and the results are shown in table 5:
TABLE 5
As can be seen from table 5: different frying processes have no obvious influence on the quality indexes (acid value and peroxide value) of the product.
Experimental example 2
Sensory evaluation was performed on the hotpot seasonings prepared in examples 3 to 5, and evaluation was scored from 6 dimensions of product state, color, aroma, taste, overall flavor, and degree of preference by means of blind tests. Meanwhile, a control group is set, and the control group is a sample obtained by adopting a traditional frying pan according to the ingredients, frying temperature and frying time of the embodiment 3. The results are shown in Table 6.
TABLE 6
As can be seen from Table 6, the hotpot condiment fried in the reaction kettle in the examples is higher than that in the traditional frying pan in product state, color, aroma, taste and preference.
Experimental example 3
The flavor determination was performed using GC-MS on the hotpot condiment prepared in example 3. The results are shown in Table 7.
TABLE 7
On the basis of the above, the results of analyzing the flavor components of the hotpot seasonings of the control group in example 3 and experimental example 2 are shown in fig. 4.
As can be seen from FIG. 4, 1, the residue-free type beef tallow hot pot seasoning fried by the reaction kettle or the traditional frying pot is consistent in the composition of the aroma component categories, and is composed of alcohols, esters, ethers, aldehydes, alkenes, alkanes, benzenes, phenols, acids and other categories, wherein the alkenes and the other categories are the main aroma components of the residue-free type beef tallow hot pot seasoning.
2. In main aroma-generating component vinyl substances, the total amount of the dreg-free beef tallow hot pot base material fried by the reaction kettle is 33.913%, the total amount of the dreg-free beef tallow hot pot base material fried by the traditional frying pan is 26.732%, the vinyl aroma component of the dreg-free beef tallow hot pot base material fried by the reaction kettle is 7.181% higher than that fried by the traditional frying pan, and the vinyl aroma component is improved by 26.9% compared with that of the traditional frying pan frying process.
Among other main aroma components, the total amount of the dreg-free beef tallow hot pot seasoning fried by the reaction kettle is 41.159%, while the total amount of the dreg-free beef tallow hot pot seasoning fried by the traditional frying pan is 31.679%, the alkene aroma component of the dreg-free beef tallow hot pot seasoning fried by the reaction kettle is 9.48% higher than that fried by the traditional frying pan, and the alkene aroma component of the dreg-free beef tallow hot pot seasoning fried by the reaction kettle is improved by 29.9% compared with other types of aroma components fried by the traditional frying pan.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. A processing method of a slag-free beef tallow hotpot condiment is characterized by comprising the following steps:
after the pretreated raw materials are mixed, the raw materials are fried by using a reaction kettle and then filtered;
wherein the raw materials comprise the following components in parts by weight: beef tallow 1140-1190 parts, pepper 180-190 parts, pepper 14-28 parts, bean sauce 20-26 parts, fermented soya bean 7-9 parts, ginger 10-30 parts, scallion 20-50 parts, caraway 5-20 parts, garlic 15-20 parts, spice 4-8 parts, white spirit 12-16 parts and small materials 2-4 parts;
the structure of the reaction kettle comprises:
the device comprises a kettle body, a feeding port, a stirring section and a stirring section, wherein the kettle body is closed, the bottom of the kettle body is provided with a discharge port with a valve, the upper part of the kettle body is provided with a feeding port, and the stirring section is formed in the kettle body and extends upwards from the inner bottom of the kettle body and is smaller than the inner space of the kettle body;
the stirring mechanism is vertically arranged in the kettle body and is used for uniformly stirring the materials; and
the stirring power unit is arranged outside the kettle body and is connected with the stirring mechanism;
the outer wall of the kettle body is provided with a heating interlayer for heating the frying area, and the outer wall of the heating interlayer is provided with a heat-insulating layer; the heating layer is heated by steam, and flange connecting pipes are respectively arranged at the steam inlet end and the steam outlet end.
2. The processing method of claim 1, wherein the stirring mechanism comprises a stirring shaft and two sets of spiral stirring rotary vanes, the stirring shaft penetrates into the kettle body from the upper part of the kettle body, and the upper end of the stirring shaft is connected with a stirring power unit; the two groups of spiral stirring rotary vanes are axially arranged on the stirring shaft through a plurality of cross rods; the stirring shaft is provided with a wall scraping component.
3. The process of claim 2, wherein said wall scraping assembly comprises a U-shaped mounting frame and a plurality of scrapers, said agitator shaft being located at the central axis of the U-shaped mounting frame and connected thereto by a connecting rod; the scraper blades are arranged on the two sides and the bottom of the U-shaped mounting frame in a staggered mode at equal intervals, each scraper blade rotates for a circle with the axis of the stirring shaft to form a unit wall scraping area, and the unit wall scraping areas of the scraper blades cover the inner wall of a stir-frying area of the kettle body.
4. The processing method of claim 3, wherein the specific method of stir-frying is:
adding butter into a reaction kettle, and controlling the temperature of the reaction kettle at 150-155 ℃;
pouring ginger, scallion, caraway and garlic into a reaction kettle at a feeding rate of 50Hz, controlling the stirring rate of a stirring mechanism to be 5Hz, and frying at the temperature of 150-155 ℃ for 3-5 min;
fixing the feeding rate of the reaction kettle to be 50Hz, and the stirring rate of the stirring mechanism to be 30 Hz;
adding bean cotyledon and semen Sojae Preparatum, and parching at 109-;
adding Capsici fructus, and parching at 107-110 deg.C for 65-71 min;
adding fructus Zanthoxyli, and parching at 116 deg.C and 118 deg.C for 3-5 min;
adding spice, Chinese liquor, and small materials, and parching at 114-.
5. The process according to any one of claims 1 to 4, wherein the steam pressure during the steam heating in the course of the frying is 0.6 to 1.0 MPa.
6. The processing method as claimed in claim 1, wherein the pretreatment of the capsicum in the pretreatment comprises: removing stones, removing dust, selecting color, selecting by X-ray, cutting off and removing seeds, and processing with pepper cooker.
7. The process of claim 6, wherein the parameters of the pepper cooker are set as follows: the valve opening temperature is 86 ℃, the valve closing temperature is 87 ℃, the limited lifting frequency is 20Hz, the pepper boiling conveying frequency is 40Hz, the standby conveying frequency is 50Hz, a sieve disc with the size of 8-15mm is selected, and the actual temperature of the pepper boiling line is 80-85 ℃.
8. The process of any one of claims 1 to 7, further comprising a packaging step after said filtration, wherein said packaging is carried out in three-sided sealed bags, the sealing temperature is 150 ℃, the packaging speed is 30 bags/min, and the net content per bag is 500 g and 505 g.
9. The process of claim 8 wherein said packaging is followed by the step of three-stage cooling line freezing.
10. The process of claim 9 wherein the three-stage cooling line freezes at a first stage cooling temperature of-7 ℃ ± 3, a second stage cooling temperature of-10 ℃ ± 3, and a third stage cooling temperature of-9 ℃ ± 5, and the transfer frequency of the cooling line is 20 Hz.
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Application publication date: 20211102 |