CN114514994A - Composite hot pepper hotpot condiment and preparation method thereof - Google Patents
Composite hot pepper hotpot condiment and preparation method thereof Download PDFInfo
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- CN114514994A CN114514994A CN202210061209.3A CN202210061209A CN114514994A CN 114514994 A CN114514994 A CN 114514994A CN 202210061209 A CN202210061209 A CN 202210061209A CN 114514994 A CN114514994 A CN 114514994A
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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
- 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
- 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
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/40—Colouring or decolouring of foods
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a composite hot pepper hotpot condiment and a preparation method thereof, and relates to the technical field of hotpot condiments. The compound hot pepper hotpot condiment comprises the following formula raw materials: yak butter, rapeseed oil, dried chili, pod pepper, stew red, lantern pepper, capsicum frutescens, spice, seasoning, traditional Chinese medicine auxiliary materials and white soup. According to the invention, the dried chili, the pod pepper, the stone pillar red, the lantern pepper and the millet pepper are added in the raw materials to form the compound chili, the compound chili is matched with the glutinous rice cake chili, so that the fried hotpot condiment is attractive in color and luster, and the tea made of chrysanthemum, honeysuckle and old sun tea is added to reduce the occurrence of fire.
Description
Technical Field
The invention relates to the technical field of hotpot seasonings, in particular to a composite hot pepper hotpot seasoning and a preparation method thereof.
Background
The hotpot condiment belongs to a novel compound condiment, and is a novel seasoning product which is produced in an industrial scale by a certain formula through special flavor design. Has the characteristics of lasting fragrance, clear liquor color and rich flavor, and is a special seasoning with strong pertinence. The hot pot seasoning can be directly applied to cooking or eating dishes in families or catering industry, plays an increasingly important role in modern life, catering industry and food industry, part of hot pot seasoning at present only has spicy taste, the taste is single, and the hot pot seasoning is easy to get hot, for example, patent with publication number CN107568689A, in addition, pepper is used as one of spices in the existing hot pot seasoning, and although the taste is cool and numb during use, the shell of the pepper is easy to adhere in the oral cavity, so that bad user experience is caused.
Disclosure of Invention
The invention aims to provide a composite hot pepper hotpot condiment and a preparation method thereof, and aims to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: the composite hot pepper hotpot condiment comprises the following formula raw materials in parts by weight: 8-16 parts of yak butter, 4-6 parts of rapeseed oil, 70-80 parts of dried chili, 10-12 parts of pod pepper, 2-4 parts of pink, 5-8 parts of lantern pepper, 3-6 parts of capsicum frutescens, 16-30 parts of spice, 7-13 parts of seasoning, 8-13 parts of traditional Chinese medicine auxiliary materials and 30-40 parts of white soup.
Preferably, the spice comprises the following raw materials in parts by weight: 6-8 parts of pepper, 4-6 parts of bay leaves, 1-3 parts of round cardamom, 1-3 parts of cassia bark, 2-4 parts of nardostachys root, 1-3 parts of fructus amomi and 1-3 parts of star anise.
Preferably, the seasoning comprises the following raw materials in parts by weight: 2-4 parts of thick broad-bean sauce, 0.5-1 part of old ginger, 0.5-1 part of garlic, 0.5-1 part of fermented glutinous rice, 0.5-1 part of rock candy, 0.5-1 part of green Chinese onion, 2-3 parts of salt and 0.5-1 part of monosodium glutamate.
Preferably, the traditional Chinese medicine auxiliary materials comprise the following raw materials in parts by weight: 1-2 parts of liquorice, 1-2 parts of lotus leaves, 2-3 parts of astragalus membranaceus, 2-3 parts of angelica sinensis and 2-3 parts of radix ophiopogonis.
Preferably, the white soup comprises the following raw materials in parts by weight: 1-3 parts of chrysanthemum, 1-2 parts of honeysuckle, 2-3 parts of old and dark tea, 15-17 parts of purified water and 11-15 parts of chicken soup.
A preparation method of the compound hot pepper hotpot condiment comprises the following steps: s1, making glutinous rice cake chili, namely: putting the dry pepper in a corresponding part in a container, cleaning the pepper by using clear water for 1-3 times, pouring the pepper out after cleaning, draining the pepper by using a screen with the mesh number of 100, pouring the cleaned dry pepper into a pot, adding the purified water in a corresponding part, boiling the pepper for 4-5 minutes by firing to soften the pepper, pouring the pepper out after turning off the fire, draining the pepper by using the screen with the mesh number of 100, pouring the pepper into a food crusher after draining, controlling the crushing blade of the food crusher to rotate, requiring the rotating speed of the crushing blade to be 250-320r/min, maintaining the crushing time to be 6-8min, and pouring the pepper out of the container to obtain the glutinous rice cake pepper;
s2, spice treatment: pouring the corresponding parts of the peppers into a container and pouring boiled water, wherein the proper parts are that the peppers are covered, soaking for 6-8min, draining by using a 100-mesh screen after soaking is finished, pouring the drained peppers into a disposable non-woven fabric bag, pouring the corresponding parts of bay leaves, round cardamoms, cassia barks, nardostachys, villous amomum fruits and star anises into another container with larger capacity, pouring the boiled water, the proper parts are that the peppers are covered, soaking for 3-5min, draining by using a 150-mesh screen after soaking is finished, pouring into a food crusher after draining, controlling a crushing blade of the food crusher to rotate, requiring the rotation speed of the crushing blade to be 250-320r/min, maintaining the crushing time to be 5-7min, and pouring the crushed peppers into the container for later use;
s3, processing of traditional Chinese medicine auxiliary materials: cleaning and pouring liquorice, lotus leaves, astragalus, angelica and radix ophiopogonis in corresponding parts into a food crusher, controlling a crushing blade of the food crusher to rotate, wherein the rotating speed of the crushing blade is required to be 250-320r/min, the crushing time is maintained for 2-3min, and pouring the crushed blades into a disposable non-woven fabric material bag to obtain a traditional Chinese medicine auxiliary material bag;
s4, preparing the compound pepper: cutting off covers of dry peppers, pod peppers, stone pillar red peppers, lantern peppers and capsicum frutescens in corresponding parts, pouring the cut covers into a water tank for cleaning, cleaning for 2-4 times, soaking the cut covers with warm water for 10-20 minutes, fishing out the five soaked peppers from a container by using a fishing net after soaking, pouring the five soaked peppers into a net frame for draining water, covering a dust cover above the net frame, draining for 8-10 minutes, keeping the draining environment dry and ventilated, cutting the five peppers by using a vegetable cutter special for a food factory, pouring the peppers into stirring equipment, and mixing the peppers together to prepare the composite pepper;
s5, frying the bottom materials: firstly, pouring rapeseed oil in a corresponding part into a frying pan and heating the oil to 40-50 ℃, secondly, pouring yak oil in a corresponding part into the frying pan and heating the oil to 50-60 ℃, thirdly, pouring old ginger, garlic and scallion in a corresponding part into the frying pan and frying for 3-4 minutes, fishing out the old ginger, garlic and scallion by using an iron net bag, fourthly, pouring the glutinous rice cake chili and the broad bean paste prepared in S1 into the frying pan, frying for 10-20 minutes, controlling the oil temperature to be 80-90 ℃, fifthly, pouring the corresponding part of rock candy and the fermented glutinous rice into the frying pan and frying for 2-4 minutes, sixthly, pouring the spice prepared in S2 and the compound chili prepared in S4 into the frying pan and frying for 20-30 minutes, seventhly, pouring the prepared white soup into the frying pan, boiling the oil to 110-130 ℃, adding corresponding salt and monosodium glutamate, continuously stir-frying by using stir-frying equipment until water is drained;
s6, vacuum packaging: and (5) frying the mixture in the step (S5) to obtain the finished hotpot condiment, and packaging the hotpot condiment by using a vacuum packaging machine to obtain the finished compound pepper hotpot condiment.
Preferably, the preparation method of the white soup in the step S5 comprises the following steps: pouring chrysanthemum, honeysuckle and purified water in corresponding parts into an electric kettle, heating the chrysanthemum and the honeysuckle in an electric heating mode, after heating, draining the chrysanthemum and the honeysuckle by using a screen to obtain tea A, then pouring the old and dark tea and the purified water into the electric kettle, heating the tea by using the electric heating mode, after heating, draining the old and dark tea by using the screen to obtain tea B, then pouring chicken soup in corresponding parts into mixing equipment, pouring a small amount of tea A and tea B into the mixing equipment, and starting the mixing equipment for mixing treatment to obtain the white soup.
Preferably, in the S1, the dried peppers need to be pushed and pressed downwards by a tool during the cooking process, so as to prevent the dried peppers from floating on the water.
Preferably, after the stir-frying in the step S5 is finished, the disposable non-woven fabric bag filled with the pepper and the traditional Chinese medicine auxiliary materials is fished out by using a sterilized tool.
Preferably, before the hotpot condiment in the step S6 is packaged by using the vacuum packaging machine, the hotpot condiment should be placed in a dry and dust-free environment for cooling, and then a pasteurization machine is used for sterilizing the hotpot condiment, so that the hotpot condiment can be packaged.
Advantageous effects
Compared with the prior art, the invention provides the composite hot pepper hotpot condiment and the preparation method thereof, and the composite hot pepper hotpot condiment has the following beneficial effects:
1. this compound hot pepper hot pot seasoning has added more dry hot pepper in the aspect of the raw materials, pod pepper, stone pillar red, lantern pepper and millet peppery, form compound hot pepper, match with glutinous rice cake hot pepper, make the hot pot seasoning of frying out, the color and luster is enticing, multiple peppery taste is mutually blended, improve the taste of hot pot seasoning, the interpolation of traditional chinese medicine auxiliary material, make the hot pot seasoning healthier, reduce the condition that the internal heat is diarrhea to appear, also can alleviate the oiliness that the butter brought in the aspect of the taste, the interpolation of white soup, compare like ordinary white boiled water or add the bougai's soup stock more strong and delicious, the addition of tea that chrysanthemum, honeysuckle and old shady tea made, make the hot pot seasoning more reduce internal heat and color.
2. According to the preparation method of the compound hot pepper hotpot condiment, the traditional Chinese medicine auxiliary materials and the pepper are filled into the disposable non-woven fabric seasoning bag in the aspect of preparation steps, and the disposable non-woven fabric seasoning bag is fished out after frying, so that the phenomenon that the pepper is mistakenly eaten when a hotpot is subsequently boiled is avoided, the shell of the pepper is adhered in the oral cavity, poor user experience is caused, and the sales volume of the hotpot condiment is indirectly increased.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: the composite hot pepper hotpot condiment comprises the following formula raw materials in parts by weight: 8-16 parts of yak butter, 4-6 parts of rapeseed oil, 70-80 parts of dried pepper, 10-12 parts of pod pepper, 2-4 parts of shizhu red, 5-8 parts of lantern pepper, 3-6 parts of capsicum frutescens, 16-30 parts of spice, 7-13 parts of seasoning, 8-13 parts of traditional Chinese medicine auxiliary material and 30-40 parts of white soup, wherein the spice comprises the following raw materials in parts by weight: 6-8 parts of pepper, 4-6 parts of bay leaves, 1-3 parts of round cardamom, 1-3 parts of cassia bark, 2-4 parts of nardostachys root, 1-3 parts of fructus amomi and 1-3 parts of star anise, wherein the seasoning comprises the following raw materials in parts by weight: 2-4 parts of thick broad-bean sauce, 0.5-1 part of old ginger, 0.5-1 part of garlic, 0.5-1 part of fermented glutinous rice, 0.5-1 part of rock candy, 0.5-1 part of green Chinese onion, 2-3 parts of salt and 0.5-1 part of monosodium glutamate, wherein the traditional Chinese medicine auxiliary materials comprise the following raw materials in parts by weight: 1-2 parts of liquorice, 1-2 parts of lotus leaves, 2-3 parts of astragalus, 2-3 parts of angelica and 2-3 parts of radix ophiopogonis, wherein the white soup comprises the following raw materials in parts by weight: 1-3 parts of chrysanthemum, 1-2 parts of honeysuckle, 2-3 parts of old and dark tea, 15-17 parts of purified water and 11-15 parts of chicken soup.
A preparation method of the compound hot pepper hotpot condiment comprises the following steps: s1, making glutinous rice cake chili, namely: putting the dry pepper in a corresponding part in a container, cleaning the pepper by using clear water for 1-3 times, pouring the pepper out after cleaning, draining the pepper by using a screen with the mesh number of 100, pouring the cleaned dry pepper into a pot, adding the purified water in a corresponding part, boiling the pepper for 4-5 minutes by firing to soften the pepper, pouring the pepper out after turning off the fire, draining the pepper by using the screen with the mesh number of 100, pouring the pepper into a food crusher after draining, controlling the crushing blade of the food crusher to rotate, requiring the rotating speed of the crushing blade to be 250-320r/min, maintaining the crushing time to be 6-8min, and pouring the pepper into the container to obtain the glutinous rice cake pepper, wherein in the boiling process of the dry pepper in S1, the dried pepper needs to be stirred by using a tool and pressed downwards to avoid the dry pepper from floating on the water surface; s2, spice treatment: pouring the corresponding parts of the peppers into a container and pouring boiled water, wherein the proper parts are that the peppers are covered, soaking for 6-8min, draining by using a 100-mesh screen after soaking is finished, pouring the drained peppers into a disposable non-woven fabric bag, pouring the corresponding parts of bay leaves, round cardamoms, cassia barks, nardostachys, villous amomum fruits and star anises into another container with larger capacity, pouring the boiled water, the proper parts are that the peppers are covered, soaking for 3-5min, draining by using a 150-mesh screen after soaking is finished, pouring into a food crusher after draining, controlling a crushing blade of the food crusher to rotate, requiring the rotation speed of the crushing blade to be 250-320r/min, maintaining the crushing time to be 5-7min, and pouring the crushed peppers into the container for later use; s3, processing of traditional Chinese medicine auxiliary materials: cleaning and pouring liquorice, lotus leaves, astragalus membranaceus, angelica sinensis and radix ophiopogonis in corresponding parts into a food crusher, controlling a crushing blade of the food crusher to rotate at the rotation speed of 250-320r/min for 2-3min, and pouring the blades into a disposable non-woven fabric material bag to obtain a traditional Chinese medicine auxiliary material bag; s4, preparing compound peppers: cutting off covers of dry peppers, pod peppers, stone pillar red peppers, lantern peppers and capsicum frutescens in corresponding parts, pouring the cut covers into a water tank for cleaning, cleaning for 2-4 times, soaking the cut covers with warm water for 10-20 minutes, fishing out the five soaked peppers from a container by using a fishing net after soaking, pouring the five soaked peppers into a net frame for draining water, covering a dust cover above the net frame, draining for 8-10 minutes, keeping the draining environment dry and ventilated, cutting the five peppers by using a vegetable cutter special for a food factory, pouring the peppers into stirring equipment, and mixing the peppers together to prepare the composite pepper; s5, frying the bottom material: firstly, pouring rapeseed oil in a corresponding part into a frying pan and heating the oil to 40-50 ℃, secondly, pouring yak oil in a corresponding part into the frying pan and heating the oil to 50-60 ℃, thirdly, pouring old ginger, garlic and scallion in a corresponding part into the frying pan and frying for 3-4 minutes, fishing out the old ginger, garlic and scallion by using an iron net bag, fourthly, pouring the glutinous rice cake chili and the broad bean paste prepared in S1 into the frying pan, frying for 10-20 minutes, controlling the oil temperature to be 80-90 ℃, fifthly, pouring the corresponding part of rock candy and the fermented glutinous rice into the frying pan and frying for 2-4 minutes, sixthly, pouring the spice prepared in S2 and the compound chili prepared in S4 into the frying pan and frying for 20-30 minutes, seventhly, pouring the prepared white soup into the frying pan, boiling the oil to 110-130 ℃, adding corresponding salt and monosodium glutamate, continuously stir-frying by using stir-frying equipment until water is drained, wherein the preparation method of the white soup in S5 comprises the following steps: pouring chrysanthemum, honeysuckle and purified water in corresponding parts into an electric kettle, heating the chrysanthemum and the honeysuckle in an electric heating mode, after heating, draining the chrysanthemum and the honeysuckle by using a screen to obtain tea A, then pouring old shady tea and purified water into the electric kettle, heating the tea by using the electric heating mode, after heating, draining the old shady tea by using the screen to obtain tea B, then pouring chicken soup in corresponding parts into mixing equipment, pouring a small amount of tea A and tea B into the mixing equipment, starting the mixing equipment for mixing treatment to obtain white soup, and after frying in S5, fishing out the disposable non-woven fabric bag filled with the pepper and the traditional Chinese medicine auxiliary materials by using a sterilized tool; s6, vacuum packaging: and (3) packaging the finished hotpot condiment fried in the step (S5) by using a vacuum packaging machine to obtain the finished compound hot pepper hotpot condiment, wherein the hotpot condiment is dried and dustless in the air to cool before being packaged by using the vacuum packaging machine in the step (S6), and then the hotpot condiment is sterilized by using a pasteurization machine and then packaged.
It can be seen from this that: at present, part of hotpot condiment only has spicy taste, the taste is single and the hotpot condiment is easy to ignite, in addition, pepper is used as one of spices in the existing hotpot condiment, the taste is cool and numb when the hotpot condiment is used, but shells of the pepper are easy to adhere in an oral cavity to cause poor user experience, more dried pepper, pod pepper, millet pepper and stone pillar red are added in raw materials to form compound pepper which is matched with glutinous rice cake pepper to ensure that the fried hotpot condiment is attractive in color and luster, various spicy tastes are mutually blended, the taste of the hotpot condiment is improved, the addition of traditional Chinese medicine auxiliary materials ensures that the hotpot condiment is healthier, the condition of ignition and diarrhea is reduced, the greasiness caused by beef tallow can be reduced in the aspect of the taste, the addition of white soup is stronger and more delicious compared with common white boiled water or high soup added with thick soup, and the addition of tea water made of chrysanthemum, honeysuckle and shady tea, make the hot pot seasoning more reduce internal heat and color, pack into disposable non-woven fabrics material bag through traditional chinese medicine auxiliary material and prickly ash in the aspect of the preparation step, take out it after the system of frying, when avoiding follow-up boiling hot pot, the condition of eating by mistake appears, causes the shell adhesion of prickly ash in the oral cavity, causes not good user experience, improves the sales volume of this hot pot seasoning indirectly.
Claims (10)
1. The compound hot pepper hotpot condiment is characterized by comprising the following formula raw materials in parts by weight: 8-16 parts of yak butter, 4-6 parts of rapeseed oil, 70-80 parts of dried chili, 10-12 parts of pod pepper, 2-4 parts of pink, 5-8 parts of lantern pepper, 3-6 parts of capsicum frutescens, 16-30 parts of spice, 7-13 parts of seasoning, 8-13 parts of traditional Chinese medicine auxiliary materials and 30-40 parts of white soup.
2. The compound hot pepper hotpot condiment as claimed in claim 1, wherein: the spice comprises the following raw materials in parts by weight: 6-8 parts of pepper, 4-6 parts of bay leaves, 1-3 parts of round cardamom, 1-3 parts of cassia bark, 2-4 parts of nardostachys root, 1-3 parts of fructus amomi and 1-3 parts of star anise.
3. The compound hot pepper hotpot condiment as claimed in claim 1, wherein: the seasoning comprises the following raw materials in parts by weight: 2-4 parts of thick broad-bean sauce, 0.5-1 part of old ginger, 0.5-1 part of garlic, 0.5-1 part of fermented glutinous rice, 0.5-1 part of rock candy, 0.5-1 part of green Chinese onion, 2-3 parts of salt and 0.5-1 part of monosodium glutamate.
4. The compound hot pepper hotpot condiment as claimed in claim 1, wherein: the traditional Chinese medicine auxiliary materials comprise the following raw materials in parts by weight: 1-2 parts of liquorice, 1-2 parts of lotus leaves, 2-3 parts of astragalus membranaceus, 2-3 parts of angelica sinensis and 2-3 parts of radix ophiopogonis.
5. The compound hot pepper hotpot condiment as claimed in claim 1, wherein: the white soup comprises the following raw materials in parts by weight: 1-3 parts of chrysanthemum, 1-2 parts of honeysuckle, 2-3 parts of old and dark tea, 15-17 parts of purified water and 11-15 parts of chicken soup.
6. A preparation method of the compound hot pepper hotpot condiment comprises the following steps: s1, making glutinous rice cake chili, namely: putting the dry pepper in a corresponding part in a container, cleaning the pepper by using clear water for 1-3 times, pouring the pepper out after cleaning, draining the pepper by using a screen with the mesh number of 100, pouring the cleaned dry pepper into a pot, adding the purified water in a corresponding part, boiling the pepper for 4-5 minutes by firing to soften the pepper, pouring the pepper out after turning off the fire, draining the pepper by using the screen with the mesh number of 100, pouring the pepper into a food crusher after draining, controlling the crushing blade of the food crusher to rotate, requiring the rotating speed of the crushing blade to be 250-320r/min, maintaining the crushing time to be 6-8min, and pouring the pepper out of the container to obtain the glutinous rice cake pepper;
s2, spice treatment: pouring the corresponding parts of the peppers into a container and pouring boiled water, wherein the proper parts are that the peppers are covered, soaking for 6-8min, draining by using a 100-mesh screen after soaking is finished, pouring the drained peppers into a disposable non-woven fabric bag, pouring the corresponding parts of bay leaves, round cardamoms, cassia barks, nardostachys, villous amomum fruits and star anises into another container with larger capacity, pouring the boiled water, the proper parts are that the peppers are covered, soaking for 3-5min, draining by using a 150-mesh screen after soaking is finished, pouring into a food crusher after draining, controlling a crushing blade of the food crusher to rotate, requiring the rotation speed of the crushing blade to be 250-320r/min, maintaining the crushing time to be 5-7min, and pouring the crushed peppers into the container for later use;
s3, processing of traditional Chinese medicine auxiliary materials: cleaning and pouring liquorice, lotus leaves, astragalus, angelica and radix ophiopogonis in corresponding parts into a food crusher, controlling a crushing blade of the food crusher to rotate, wherein the rotating speed of the crushing blade is required to be 250-320r/min, the crushing time is maintained for 2-3min, and pouring the crushed blades into a disposable non-woven fabric material bag to obtain a traditional Chinese medicine auxiliary material bag;
s4, preparing compound peppers: cutting off covers of dry peppers, pod peppers, stone pillar red peppers, lantern peppers and capsicum frutescens in corresponding parts, pouring the cut covers into a water tank for cleaning, cleaning for 2-4 times, soaking the cut covers with warm water for 10-20 minutes, fishing out the five soaked peppers from a container by using a fishing net after soaking, pouring the five soaked peppers into a net frame for draining water, covering a dust cover above the net frame, draining for 8-10 minutes, keeping the draining environment dry and ventilated, cutting the five peppers by using a vegetable cutter special for a food factory, pouring the peppers into stirring equipment, and mixing the peppers together to prepare the composite pepper;
s5, frying the bottom materials: firstly, pouring rapeseed oil in a corresponding part into a frying pan and heating the oil to 40-50 ℃, secondly, pouring yak oil in a corresponding part into the frying pan and heating the oil to 50-60 ℃, thirdly, pouring old ginger, garlic and scallion in a corresponding part into the frying pan and frying for 3-4 minutes, fishing out the old ginger, garlic and scallion by using an iron net bag, fourthly, pouring the glutinous rice cake chili and the broad bean paste prepared in S1 into the frying pan, frying for 10-20 minutes, controlling the oil temperature to be 80-90 ℃, fifthly, pouring the corresponding part of rock candy and the fermented glutinous rice into the frying pan and frying for 2-4 minutes, sixthly, pouring the spice prepared in S2 and the compound chili prepared in S4 into the frying pan and frying for 20-30 minutes, seventhly, pouring the prepared white soup into the frying pan, boiling the oil to 110-130 ℃, adding corresponding salt and monosodium glutamate, continuously stir-frying by using stir-frying equipment until water is drained;
s6, vacuum packaging: and (5) frying the mixture in the step (S5) to obtain the finished hotpot condiment, and packaging the hotpot condiment by using a vacuum packaging machine to obtain the finished compound pepper hotpot condiment.
7. The method for preparing the composite hot pepper hotpot condiment as claimed in claim 6, wherein the method comprises the following steps: the preparation method of the white soup in the S5 comprises the following steps: pouring chrysanthemum, honeysuckle and purified water in corresponding parts into an electric kettle, heating the chrysanthemum and the honeysuckle in an electric heating mode, after heating, draining the chrysanthemum and the honeysuckle by using a screen to obtain tea A, then pouring the old and dark tea and the purified water into the electric kettle, heating the tea by using the electric heating mode, after heating, draining the old and dark tea by using the screen to obtain tea B, then pouring chicken soup in corresponding parts into mixing equipment, pouring a small amount of tea A and tea B into the mixing equipment, and starting the mixing equipment for mixing treatment to obtain the white soup.
8. The method for preparing the composite pepper hotpot condiment according to claim 6, wherein the method comprises the following steps: in the cooking process of the dried peppers in the S1, a tool needs to be used for poking and pressing downwards to prevent the dried peppers from floating on the water surface.
9. The method for preparing the composite hot pepper hotpot condiment as claimed in claim 6, wherein the method comprises the following steps: and (5) after the stir-frying in the step S5 is finished, fishing out the disposable non-woven fabric bag filled with the pepper and the traditional Chinese medicine auxiliary materials by using a sterilized tool.
10. The method for preparing the composite hot pepper hotpot condiment as claimed in claim 6, wherein the method comprises the following steps: before the hotpot condiment in the S6 is packaged by a vacuum packaging machine, the hotpot condiment should be placed in a dry and dustless environment for cooling, then a pasteurization machine is used for sterilizing the hotpot condiment, and then the hotpot condiment can be packaged.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115281327A (en) * | 2022-09-14 | 2022-11-04 | 四川碟滋味餐饮有限公司 | Black tea hotpot condiment and preparation method thereof |
| CN116725172A (en) * | 2023-07-21 | 2023-09-12 | 四川省成都红灯笼食品有限公司 | Hotpot condiment production system and method |
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| CN103202449A (en) * | 2013-04-25 | 2013-07-17 | 西华大学 | Spicy hot pot seasoning and preparation method of spicy hot pot seasoning |
| CN107568689A (en) * | 2017-08-27 | 2018-01-12 | 银川边塞人家食品有限公司 | A kind of compound capsicum chafing dish bottom flavorings and preparation method thereof |
| CN111150042A (en) * | 2020-01-10 | 2020-05-15 | 周永林 | Formula of hotpot condiment and preparation process thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103202449A (en) * | 2013-04-25 | 2013-07-17 | 西华大学 | Spicy hot pot seasoning and preparation method of spicy hot pot seasoning |
| CN107568689A (en) * | 2017-08-27 | 2018-01-12 | 银川边塞人家食品有限公司 | A kind of compound capsicum chafing dish bottom flavorings and preparation method thereof |
| CN111150042A (en) * | 2020-01-10 | 2020-05-15 | 周永林 | Formula of hotpot condiment and preparation process thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115281327A (en) * | 2022-09-14 | 2022-11-04 | 四川碟滋味餐饮有限公司 | Black tea hotpot condiment and preparation method thereof |
| CN116725172A (en) * | 2023-07-21 | 2023-09-12 | 四川省成都红灯笼食品有限公司 | Hotpot condiment production system and method |
| CN116725172B (en) * | 2023-07-21 | 2024-05-24 | 四川省成都红灯笼食品有限公司 | Hotpot condiment production system and method |
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