CN113615820A - Agastache rugosus hotpot condiment and preparation method thereof - Google Patents

Abstract

The invention discloses a wrinkled giant hyssop hotpot condiment and a preparation method thereof, and relates to the field of condiment processing.

Description

Agastache rugosus hotpot condiment and preparation method thereof

Technical Field

The invention relates to the field of condiment processing, in particular to a wrinkled giant hyssop hotpot condiment and a preparation method thereof.

Background

The origin of chafing dish can be traced back to the warring state. It is a cooking mode or a device which takes a pot as a device, uses a heat source to cook the pot and uses water or soup to boil food. It is characterized in that the food is cooked and eaten at the same time, the pot has the heat preservation effect, the food is still hot and soared when being eaten, and the soup are combined into one. The tea is developed to the present, is popular for global eaters, and is especially prevalent in east Asia.

At present, the hot pot industry develops prosperous, the taste is more endless (spicy, light and sour), the most popular taste is the spicy flavor, the taste is salty, fresh, spicy and oily but not greasy, and the effects of relieving depression and removing dampness are achieved. Although the taste of the chafing dish is very delicious, after the chafing dish is eaten, a user is easy to get hot and dry, the lips are dry and cracked, the throat is sore, the intestines and the stomach are uncomfortable, and the like.

In view of this, the invention is particularly proposed.

Disclosure of Invention

The invention aims to provide a wrinkled giant hyssop hotpot condiment and a preparation method thereof.

The invention is realized by the following steps:

in a first aspect, embodiments provide a method for preparing a wrinkled giant hyssop seasoning, comprising: granulating 75-85 parts of agastache rugosus powder, 1-5 parts of water, 1-3 parts of sugar, 3-7 parts of table salt and 1-5 parts of starch.

In a second aspect, embodiments provide a wrinkled giant hyssop seasoning, which is prepared by the method of preparing the wrinkled giant hyssop seasoning described in the previous embodiments.

In a third aspect, embodiments provide a wrinkled giant hyssop hotpot condiment comprising the wrinkled giant hyssop seasoning of the previous embodiments.

In a fourth aspect, the embodiment also provides a preparation method of the agastache rugosa hot pot seasoning, which comprises the steps of adopting the agastache rugosa seasoning and the raw materials of the hot pot seasoning described in the previous embodiment for preparation.

The invention has the following beneficial effects:

the embodiment of the invention provides a wrinkled giant hyssop hotpot condiment and a preparation method thereof. The ageratum hotpot condiment contains ageratum condiment, maintains nutrient substances and flavor substances of the ageratum to the maximum extent, can ensure that the hotpot has the pharmacological characteristics of the ageratum, such as spleen strengthening, qi benefiting, summer-heat relieving, dampness resolving, stomach regulating, vomiting stopping, bacteria inhibiting and fire reducing, and has low preparation cost and long storage time of prepared products after the ageratum condiment is fused with the flavor of the hotpot.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

First, the embodiment of the present invention provides a preparation method of a wrinkled giant hyssop seasoning, which comprises: granulating 75-85 parts of agastache rugosus powder, 1-5 parts of water, 1-3 parts of sugar, 3-7 parts of table salt and 1-5 parts of starch.

In some embodiments, the parts of agastache powder can be 75 parts, 77 parts, 79 parts, 81 parts, 83 parts, or 85 parts; the part of water can be 1 part, 3 parts or 5 parts; the sugar may be 1 part or 2 parts; the salt can be 3 parts, 5 parts or 7 parts, and the starch can be 1 part, 3 parts or 5 parts.

Researches show that the ageratum seasoning prepared by adopting the specific components and the mixture ratio can reserve nutrient substances and flavor substances of the ageratum to the maximum extent (some nutrient substances and flavor substances in the ageratum are not oil-soluble or water-soluble, such as flavonoid compounds, and related substances cannot be completely extracted by the conventional common extraction method), and the ageratum seasoning can be ingeniously fused with the flavor of a hot pot, so that the problems of low dryness heat, excessive internal heat, lip chapping, sore throat, gastrointestinal discomfort and the like caused by a fire pot can be avoided or reduced while the flavor of the hot pot is increased.

In an optional embodiment, the agastache rugosa particles have a particle size of 5 to 7 mesh. In some embodiments, the size of the agastache rugosa particles can be 5 mesh, 6 mesh, or 7 mesh.

Preferably, the preparation method of the agastache powder comprises the following steps: oven drying cleaned herba Agastaches, and pulverizing.

Preferably, the drying is drying the agastache rugosa to a moisture content of less than 5%.

Preferably, the drying mode is air energy drying.

Preferably, the crushing mode comprises crushing and/or superfine crushing.

Preferably, the crushing comprises firstly crushing the agastache rugosus to 18-24 meshes and then carrying out superfine crushing; in some embodiments, the agastache rugosa powder may be first ground to 18 mesh, 20 mesh, or 24 mesh.

Preferably, the particle size of the agastache powder is 50-60 meshes;

preferably, the water is sterilized water.

The embodiment of the invention also provides agastache rugosa seasoning, which is prepared by the preparation method of the agastache rugosa seasoning according to any one of the embodiments.

The embodiment of the invention also provides a wrinkled giant hyssop hotpot condiment, which comprises the wrinkled giant hyssop seasoning provided by the previous embodiment. The hot pot prepared by the ageratum seasoning has the pharmacological characteristics of invigorating spleen and replenishing qi, relieving summer heat and eliminating dampness, regulating the middle warmer and preventing vomiting and inhibiting bacteria and reducing internal heat, and is more cool and refreshing in taste of the traditional hot pot, so that the taste of the hot pot has more hierarchy.

In addition, the embodiment of the invention also provides a wrinkled giant hyssop hotpot condiment, which comprises the steps of preparing the wrinkled giant hyssop seasoning and the raw materials of the hotpot condiment as described in the previous embodiment;

the raw materials are selected from: one or more of edible oil, glutinous rice cake chili, thick broad-bean sauce, salt, monosodium glutamate, chicken essence, fermented soya beans, ginger, garlic, celery and spices.

Preferably, the spice comprises any one or combination of a plurality of pepper, fennel, aniseed, cassia bark, bay leaf, amomum fruit, momordica grosvenori and galangal;

preferably, the edible oil comprises any one or more of beef tallow, chicken oil, lard and rape oil;

preferably, the edible oil comprises beef tallow and chicken fat.

Preferably, the feedstock comprises the following components:

16.5-22 parts of wrinkled gianthyssop seasoning, 35-44 parts of beef tallow, 3-7 parts of chicken oil, 10.5-14.5 parts of glutinous rice cake chili, 0.7-2.7 parts of safflower pepper, 2.5-6.5 parts of broad bean paste, 2.1-4.1 parts of salt, 2.7-4.7 parts of monosodium glutamate, 0.4-1.4 parts of chicken essence, 1.5-3.7 parts of fermented soya beans, 0.9-2.9 parts of ginger, 0.9-2.9 parts of garlic, 0.9-2.9 parts of celery, 0.08-0.48 part of fennel, 0.04-0.24 part of star anise, 0.05-0.65 part of cassia bark, 0.05-0.45 part of bay leaf, 0.05-0.3 part of amomum fruit, 0.1-0.3 part of momordica grosvenori and 0.08-0.48 part of galangal.

In an alternative embodiment, the glutinous rice cake chili is prepared by the following steps: crushing the boiled dry pepper;

preferably, the cooking time is 10-30 min;

preferably, the particle size of the crushed dried pepper is 0.6-0.8 cm.

Preferably, the preparation method comprises the steps of carrying out oil refining on the raw material and then frying;

the oil refining comprises the following steps: adding ginger, garlic and celery into the edible oil heated to 160-170 ℃ for frying, fishing out and discarding the fried edible oil until the colors of the ginger, the garlic and the celery are brown;

the stir-frying comprises the following steps: keeping the refined edible oil at the temperature of 150-160 ℃, adding the glutinous rice cake chili, the thick broad-bean sauce and the fermented soya beans for stir-frying, and finally adding the spices and the wrinkled giant hyssop seasonings for decocting.

The production process of the invention adopts a method of refining oil by using ginger, garlic and celery, filtering the oil and fishing out the oil to be discarded, so that the taste of the ginger, the garlic and the celery is remained in the hot pot, and dregs of the ginger, the garlic and the celery are not left; in the frying process, when the oil temperature is raised to 150-160 ℃, the glutinous rice cake chili is fried, so that the aroma of the glutinous rice cake chili can be fried to the maximum extent, the water is fully evaporated, and the food safety is ensured; in the subsequent frying process, after various spices and wrinkled giant hyssop seasonings are added, the mixture is decocted for 30 minutes by small fire, so that the aromatic substances can be completely released and fused with other tastes, the product can be pasteurized, the preservative is not added into the product, and the safety can be ensured within the quality guarantee period.

Preferably, the decocting condition is 100-170 ℃ for 30-90 min.

The features and properties of the present invention are described in further detail below with reference to examples.

Example 1

This example provides a Agastache rugosa seasoning, which is prepared as follows.

(1) Pretreatment of Agastache rugosa

Selecting fresh and mature agastache rugosus, removing roots, cleaning, and draining; drying the drained wrinkled giant hyssop at low temperature until the water residual quantity is less than 5% (drying at 40 ℃ for 20 h);

(2) pulverizing

Pulverizing dried herba Agastaches with 20 mesh, and pulverizing with superfine pulverizer to obtain superfine herba Agastaches powder;

(3) granulating

Mixing 80 parts of ultrafine agastache powder, 4 parts of sterilizing water, 3 parts of white granulated sugar, 6 parts of salt and 2 parts of starch until the color is uniform; granulating with a granulator to obtain herba Agastaches flavoring agent with particle size of 5 mesh after mixing.

Example 2

This example provides a agastache rugosa seasoning which is prepared by a process which differs from example 1 substantially in part by the parameters of step (3) as follows.

(3) Granulating

Mixing 80 parts of ultrafine agastache powder, 3 parts of sterilizing water, 2 parts of white granulated sugar, 5 parts of salt and 3 parts of starch by using a horizontal mixing stirrer until the color is uniform; and granulating by a granulator after uniformly mixing to obtain the agastache rugosus seasoning.

Example 3

This example provides a Huoxiang chafing dish seasoning, which is prepared as follows.

Which comprises the following raw materials: 18.5 parts of wrinkled gianthyssop seasoning, 35 parts of beef tallow, 4 parts of chicken oil, 12 parts of glutinous rice cake chili, 1.5 parts of safflower pepper, 4 parts of broad bean paste, 2.8 parts of salt, 3 parts of monosodium glutamate, 0.4 part of chicken essence, 1.5 parts of fermented soya beans, 1.5 parts of ginger, 1.5 parts of garlic, 1.5 parts of celery, 0.2 part of fennel, 0.1 part of star anise, 0.2 part of cassia bark, 0.15 part of bay leaves, 0.1 part of fructus amomi, 0.15 part of momordica grosvenori and 0.2 part of galangal.

The specific mixing process is as follows:

(1) raw material preparation

Weighing various raw materials according to the parts by weight;

mixing fructus Zanthoxyli, fructus Foeniculi, fructus Anisi Stellati, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi, fructus Amomi, fructus Siraitiae Grosvenorii and rhizoma Alpiniae Officinarum, and stirring to obtain mixed spice powder.

Preparing the glutinous rice cake chili: boiling the dried peppers for 20 minutes, filtering water, and then crushing the peppers into pepper pieces with the particle size diameter of 0.6-0.8 cm by using a meat grinder.

It should be noted that the operations for preparing the glutinous rice cake chili and the spice powder are not limited in sequence, and are not necessarily performed in step (1), and may be performed before the frying in step (2) or step (3), as long as the operations of the above steps are performed, which all belong to the protection scope of the present application.

(2) Oil refining

Putting beef tallow and chicken fat into a pot, heating to 170 ℃, uniformly stirring, adding ginger, garlic and celery for frying, fishing out and discarding after frying until the colors of the ginger, the garlic and the celery are brown;

(3) frying method

Heating the oil refined in the oil refining step to 160 ℃, and frying the glutinous rice cake chili prepared in the step (1) until the chili skin is slightly curled; then, adding the Pixian bean paste into the pot, and frying until the bean paste becomes granular; adding fermented soya beans into the pot, and frying the fermented soya beans to overflow; then the mixed spice powder and the wrinkled gianthyssop grains (the wrinkled gianthyssop seasoning provided by the embodiment 1) prepared in the previous step are put into a pot and decocted for 30 minutes with soft fire (120 ℃); finally, adding the salt, the monosodium glutamate and the chicken essence into the pot, turning off the fire, uniformly mixing and stirring until the powder is melted, and obtaining the agastache hot pot.

Example 4

This example provides a Huoxiang chafing dish seasoning, which is prepared according to the same method as that of example 3, except that the raw materials are mixed in the following ratio.

The raw materials are as follows: 20 parts of wrinkled gianthyssop seasoning, 36 parts of beef tallow, 6 parts of chicken oil, 12 parts of glutinous rice cake chili, 1.6 parts of safflower pepper, 4.5 parts of broad bean paste, 3 parts of salt, 3 parts of monosodium glutamate, 0.6 part of chicken essence, 1.6 parts of fermented soya beans, 1.8 parts of ginger, 1.6 parts of garlic, 1.8 parts of celery, 0.25 part of fennel, 0.15 part of star anise, 0.25 part of cassia bark, 0.2 part of bay leaf, 0.2 part of fructus amomi, 0.15 part of momordica grosvenori and 0.2 part of galangal.

Example 5

This example provides a Huoxiang chafing dish seasoning, which is prepared according to the same method as that of example 3, except that the raw materials are mixed in the following ratio.

The raw materials are as follows: 22 parts of wrinkled gianthyssop seasoning, 40 parts of beef tallow, 4 parts of chicken oil, 13 parts of glutinous rice cake chili, 1.8 parts of safflower pepper, 4 parts of broad bean paste, 3.3 parts of salt, 3.5 parts of monosodium glutamate, 0.8 part of chicken essence, 2.5 parts of fermented soya beans, 1.5 parts of ginger, 1.8 parts of garlic, 2 parts of celery, 0.3 part of fennel, 0.15 part of star anise, 0.2 part of cassia bark, 0.15 part of bay leaf, 0.3 part of fructus amomi, 0.15 part of momordica grosvenori and 0.3 part of galangal.

Example 6

This example provides a Huoxiang chafing dish seasoning, which is prepared according to the same method as that of example 3, except that the raw materials are mixed in the following ratio.

The raw materials are as follows: 18.5 parts of wrinkled gianthyssop seasoning, 42 parts of beef tallow, 5 parts of chicken oil, 12.5 parts of glutinous rice cake chili, 1.7 parts of safflower pepper, 4.5 parts of broad bean paste, 3.1 parts of salt, 3.7 parts of monosodium glutamate, 0.9 part of chicken essence, 2.7 parts of fermented soya beans, 1.9 parts of ginger, 1.9 parts of garlic, 1.9 parts of celery, 0.28 part of fennel, 0.14 part of star anise, 0.35 part of cassia bark, 0.25 part of bay leaves, 0.15 part of fructus amomi, 0.2 part of momordica grosvenori and 0.28 part of galangal.

Comparative example 1

Comparative example a agastache flavour was provided which was prepared in a manner substantially similar to example 1, with the following differences.

The grain size of the granules is different and is 2 meshes.

Comparative example 2

Comparative example a agastache flavour was provided which was prepared in a manner substantially similar to example 1, with the following differences.

The grain sizes of the granules are different and are 10 meshes.

Comparative example 3

Comparative example a agastache flavour was provided which was prepared in a manner substantially similar to that of example 1, except that the raw materials were as follows: 60 parts of ultrafine agastache powder, 15 parts of sterilized water, 4 parts of white granulated sugar, 5 parts of salt and 5 parts of starch.

Comparative example 4

Comparative example a agastache flavour was provided which was prepared in a manner substantially similar to that of example 1, except that the raw materials were as follows: 70 parts of ultrafine agastache powder, 8 parts of sterilized water, 3 parts of white granulated sugar, 6 parts of salt and 2.5 parts of starch.

Comparative example 5

This example provides a Huoxiang hotpot condiment, which is prepared in the same manner as in example 3, except that the stir-frying step (3) of the preparation method is different as follows.

(3) Frying method

Heating the oil refined in the oil refining step to 160 ℃, adding the glutinous rice cake chili, the thick broad-bean sauce, the fermented soya beans, the mixed spices and the wrinkled giant hyssop grains into the refined oil, frying (the frying time is the same as the total time for frying the glutinous rice cake chili, the thick broad-bean sauce and the fermented soya beans in the example 3), and then decocting with slow fire for 30 min. Finally, adding the salt, the monosodium glutamate and the chicken essence into the pot, turning off the fire, uniformly mixing and stirring until the powder is melted, and obtaining the agastache hot pot.

Test example 1

The agastache rugosa seasoning prepared by the preparation methods provided in examples 1 and 2 was set as a control for 3 control examples (control examples 1-3), and the preparation methods of the control examples are shown in table 1. After preparation, agastache rugosa juice prepared in comparative example 3.

Table 1 data results

Remarking:

1. in Table 1, in examples 1 to 2, the amount of Agastache rugosa used in comparative examples 1 to 3 was equal, except for the difference in the treatment method;

2. the number of the evaluation persons is more than 30 persons.

The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (10)

1. The preparation method of the ageratum seasoning is characterized by comprising the following steps: granulating 75-85 parts of agastache rugosus powder, 1-5 parts of water, 1-3 parts of sugar, 3-7 parts of table salt and 1-5 parts of starch.

2. The method for preparing ageratum seasoning of claim 1, wherein the particle size of the ageratum particles is 5 to 7 mesh;

preferably, the preparation method of the agastache powder comprises the following steps: drying cleaned herba Agastaches, and pulverizing;

preferably, the drying is drying the agastache rugosus until the moisture is less than 5%;

preferably, the drying mode is air energy drying;

preferably, the crushing mode comprises crushing and/or superfine crushing;

preferably, the crushing comprises firstly crushing the agastache rugosus to 18-24 meshes and then carrying out superfine crushing;

preferably, the particle size of the agastache powder is 50-60 meshes;

preferably, the water is sterilized water.

3. A wrinkled giant hyssop seasoning, characterized in that it is prepared by the method of preparing wrinkled giant hyssop seasoning according to claim 1 or 2.

4. A wrinkled giant hyssop hot pot seasoning, characterized in that it comprises the wrinkled giant hyssop seasoning of claim 3.

5. A method for preparing a wrinkled giant hyssop hot pot seasoning, which is characterized in that the method comprises the steps of preparing the wrinkled giant hyssop seasoning according to claim 3 and raw materials of the hot pot seasoning;

the raw materials are selected from: one or more of edible oil, glutinous rice cake chili, thick broad-bean sauce, salt, monosodium glutamate, chicken essence, fermented soya beans, ginger, garlic, celery and spices.

6. The method for preparing the wrinkled gianthyssop herb hotpot seasoning, according to claim 5, wherein the spice comprises any one or more of Chinese prickly ash, fennel, aniseed, cassia bark, bay leaf, amomum fruit, momordica grosvenori and galangal;

preferably, the edible oil comprises any one or more of beef tallow, chicken oil and lard;

preferably, the edible oil comprises beef tallow and chicken fat.

7. The preparation method of the wrinkled giant hyssop hot pot seasoning, which is claimed in claim 6, wherein the raw materials comprise the following components in parts by weight: 16.5-22 parts of wrinkled gianthyssop seasoning, 35-44 parts of beef tallow, 3-7 parts of chicken oil, 10.5-14.5 parts of glutinous rice cake chili, 0.7-2.7 parts of safflower pepper, 2.5-6.5 parts of broad bean paste, 2.1-4.1 parts of salt, 2.7-4.7 parts of monosodium glutamate, 0.4-1.4 parts of chicken essence, 1.5-3.7 parts of fermented soya beans, 0.9-2.9 parts of ginger, 0.9-2.9 parts of garlic, 0.9-2.9 parts of celery, 0.08-0.48 part of fennel, 0.04-0.24 part of star anise, 0.05-0.65 part of cassia bark, 0.05-0.45 part of bay leaf, 0.05-0.3 part of amomum fruit, 0.1-0.3 part of momordica grosvenori and 0.08-0.48 part of galangal.

8. The method for preparing the wrinkled giant hyssop hot pot seasoning of claim 7, wherein the glutinous rice cake chili is prepared by the following steps: crushing the boiled dry pepper;

preferably, the cooking time is 10-30 min;

preferably, the particle size of the crushed dried pepper is 0.6-0.8 cm.

9. The method for preparing the wrinkled giant hyssop hot pot seasoning according to any one of claims 5 to 8, wherein the method for preparing the wrinkled giant hyssop hot pot seasoning comprises the steps of refining the raw materials and frying;

the oil refining comprises the following steps: adding ginger, garlic and celery into the edible oil heated to 160-170 ℃ for frying, fishing out and discarding the fried edible oil until the colors of the ginger, the garlic and the celery are brown;

the stir-frying comprises the following steps: keeping the refined edible oil at the temperature of 150-160 ℃, adding the glutinous rice cake chili, the thick broad-bean sauce and the fermented soya beans for stir-frying, and finally adding the spices and the wrinkled giant hyssop seasonings for decocting.

10. The method for preparing the wrinkled giant hyssop hot pot seasoning according to claim 9, wherein the boiling condition is boiling at 100-170 ℃ for 30-90 min.