CN113768118A

CN113768118A - Spicy health-preserving hotpot condiment and preparation method thereof

Info

Publication number: CN113768118A
Application number: CN202111062502.3A
Authority: CN
Inventors: 郑有明
Original assignee: Sichuan Huowa Food Co ltd
Current assignee: Sichuan Huowa Food Co ltd
Priority date: 2021-09-10
Filing date: 2021-09-10
Publication date: 2021-12-10

Abstract

The invention discloses a spicy health-preserving hotpot condiment and a preparation method thereof, wherein the spicy health-preserving hotpot condiment is mainly prepared from the following raw materials in parts by weight: 400 parts of beef tallow, 13-17 parts of green Chinese onion, 15-32 parts of old ginger, 8-20 parts of undaria pinnatifida, 3-10 parts of hair weeds, 3-10 parts of laver, 1-20 parts of sea lettuce, 10-35 parts of thick broad-bean sauce, 5-15 parts of black soya bean, 5-10 parts of rock sugar, 8-20 parts of pepper, 60-150 parts of dried hot pepper, 10-30 parts of chicken, 10-30 parts of beef, 20-50 parts of edible salt, 1-5 parts of anise, 1-6 parts of cinnamon, 0.5-3 parts of tsaoko amomum fruits, 0.8-3 parts of rhizoma kaempferiae, 1-3 parts of bay leaves, 1-5 parts of fennel, 0.1-1.1 part of cardamon, 0.4-1.3 parts of allspice, 0.1-1.5 parts of liquorice and 0.3-1.3 parts of clove; the color is red and bright, the fragrance is lasting, the stomach discomfort is small, the stomach is healthy, and the tea is suitable for the tastes of people at different ages and is suitable for popularization.

Description

Spicy health-preserving hotpot condiment and preparation method thereof

Technical Field

The invention belongs to the technical field of food, and particularly relates to a spicy health-preserving hotpot condiment and a preparation method thereof.

Background

The chafing dish originates from Chongqing in China, is popular in most regions in China due to convenient eating, delicious and fresh color and unique flavor, and is deeply loved by people; the chafing dish belongs to civilian and popular diet, the requirements of consumers on the taste of the chafing dish are higher and higher along with the improvement of the living standard of people, however, the taste and the quality are determined by the formula of the chafing dish, and the taste of the chafing dish has great difference in different formulas.

However, in order to make the existing hotpot condiment have good taste, monosodium glutamate becomes an indispensable seasoning in the hotpot condiment, the main component of monosodium glutamate is sodium glutamate, and sodium glutamate is combined with sensory cells on tongue coating to play a role in increasing freshness; and the sodium glutamate is combined with zinc in blood when the human body metabolizes, so that the zinc in the body is deficient, so that the human body is not suitable for eating too much, particularly, women and infants in lactation period should eat little or no monosodium glutamate as much as possible, and hypertension patients can have higher blood pressure if eating too much monosodium glutamate.

Disclosure of Invention

The invention provides a spicy health-preserving hotpot condiment and a preparation method thereof, aiming at the problems of the existing hotpot condiment in the aspect of fresh improvement caused by monosodium glutamate.

The invention adopts the following technical scheme: a spicy health-preserving hotpot condiment is mainly prepared from the following raw materials in parts by weight:

400 parts of beef tallow, 13-17 parts of green Chinese onion, 15-32 parts of old ginger, 8-20 parts of undaria pinnatifida, 3-10 parts of hair weeds, 3-10 parts of laver, 1-20 parts of sea lettuce, 10-35 parts of thick broad-bean sauce, 5-15 parts of black soya bean, 5-10 parts of rock candy, 8-20 parts of pepper, 60-150 parts of dried hot pepper, 10-30 parts of chicken, 10-30 parts of beef, 20-50 parts of edible salt, 1-5 parts of anise, 1-6 parts of cinnamon, 0.5-3 parts of tsaoko amomum fruits, 0.8-3 parts of rhizoma kaempferiae, 1-3 parts of bay leaves, 1-5 parts of fennel, 0.1-1.1 part of cardamom, 0.4-1.3 parts of allspice, 0.1-1.5 parts of liquorice and 0.3-1.3 parts of clove.

As a preferred mode, the spicy health-preserving hotpot condiment is mainly prepared from the following raw materials in parts by weight:

400 parts of beef tallow, 15 parts of green Chinese onion, 20-26 parts of old ginger, 10-18 parts of undaria pinnatifida, 7-10 parts of hair weeds, 4-8 parts of laver, 5-18 parts of sea lettuce, 15-30 parts of thick broad-bean sauce, 8-13 parts of black fermented soya beans, 8 parts of rock sugar, 12-17 parts of pepper, 80-130 parts of dried hot pepper, 15-25 parts of chicken, 14-26 parts of beef, 25-40 parts of edible salt, 2-4 parts of star anise, 1-5 parts of cassia bark, 1-2 parts of tsaoko amomum fruits, 1.2-3 parts of rhizoma kaempferiae, 1.5-2.5 parts of bay leaves, 2-4 parts of common fennel, 0.8 part of cardamon, 0.7 part of allspice, 0.8 part of liquorice and 0.9 part of clove.

As a more preferable mode, the spicy health-preserving hotpot condiment is mainly prepared from the following raw materials in parts by weight:

440 parts of beef tallow, 15 parts of green Chinese onions, 22 parts of old ginger, 10 parts of undaria pinnatifida, 10 parts of hair weeds, 8 parts of laver, 14 parts of sea lettuce, 22 parts of thick broad-bean sauce, 10 parts of black fermented soya beans, 8 parts of rock sugar, 15 parts of pepper, 80 parts of dried hot pepper, 20 parts of chicken, 20 parts of beef, 30 parts of edible salt, 2-4 parts of star anise, 1-5 parts of cinnamon, 1.5 parts of tsaoko amomum fruits, 2.0 parts of rhizoma kaempferiae, 1.8 parts of myrcia, 3.1 parts of fennel fruits, 0.8 part of cardamom, 0.7 part of allspice, 0.8 part of liquorice and 0.9 part of clove.

The invention also provides a preparation method of the spicy health-preserving hotpot condiment, which comprises the following steps:

pretreatment of raw materials

Cutting green Chinese onions into sections, cutting old ginger, undaria pinnatifida and sea cabbage into granules, cutting hair weeds and laver into granules after soaking, cutting dry hot peppers into sections, removing seeds, cooking and cutting into granules to obtain glutinous rice cake hot peppers, and cutting beef and chicken into blocks;

frying method

Heating beef tallow to 140-150 ℃, adding scallion, and removing the scallion after the scallion is golden yellow;

putting beef and chicken into the beef and the chicken for stir-frying, heating the oil to 155 ℃ and 160 ℃ within 10 minutes, stir-frying for 10-20 minutes, and fishing out the beef tallow and the chicken for later use;

adding broad bean paste, black fermented soya beans and crystal sugar, heating to 140-;

parching at 115 deg.C within 5 min for 108-;

frying at 115 deg.C for 8 min and 108 deg.C, continuously frying for 6-10 min, stopping frying, and adding edible salt.

As a preferable mode, the length of the cut green Chinese onions is 3-5cm, and the old ginger, the undaria pinnatifida and the sea lettuce are granulated and processed into granules with the size of 5-8 mm.

Preferably, the hair weeds and the laver are soaked in warm water at 25-35 ℃ for 2-4 hours, and the hair weeds and the laver are cut into particles with the size of 4-6 mm.

As a preferable mode, the length of the cut dried pepper is 2-3cm, the pepper is boiled in boiling water for 5-10 minutes after seeds are removed, the pepper is fished out and drained of excessive water, and the pepper is cut into granules with the size of 8-16 mm.

Preferably, the beef and chicken are cut into blocks with a size of 0.8-2cm, and the beef is cut into blocks and then blanched.

As a preferable mode, the cooking salt is added and then is stewed for 2 to 4 hours.

Has the advantages that: according to the invention, the chicken and the beef are used for providing protein, the protein in the chicken and the beef is continuously released into the soup in the process of eating a hot pot, the undaria pinnatifida, the hair weeds, the laver and the sea lettuce contain abundant inosinic acid and guanylic acid, and the inosinic acid and the guanylic acid can promote the protein in the soup to be combined with sensing cells, so that the delicate flavor is more obvious, and the protein in the chicken and the beef is not denatured in the boiling process, so that the taste of the soup is not lightened, the pleasure of the whole dining process is increased, and the protein in the chicken and the beef does not have any side effect on human bodies;

according to the invention, star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, bay leaves, fennel, round cardamom, black fermented soya beans, crystal sugar and thick broad-bean sauce are added to improve the taste, so that the hotpot condiment is oily but not greasy, 9 times of water of beef tallow in the hotpot condiment can be added to ensure that the taste is still delicious, the existing ratio of 6:4 of oil to water is broken, the use amount of the beef tallow is reduced, the health of a human body is facilitated, and the obesity of the human body is avoided, so that the hotpot condiment disclosed by the invention is healthy and has high nutritional value.

The liquorice added in the invention has the function of clearing away heat and toxic materials, avoids the excessive internal heat caused by the dried chili, the old ginger and various spices, and is beneficial to the health of human bodies.

The invention discloses a preparation method of a spicy health-preserving hotpot condiment, which is characterized in that the size of each raw material after treatment, the adding sequence of each raw material and the temperature of each step in the frying process are strictly controlled, so that the finally obtained spicy health-preserving hotpot condiment is nutritional and healthy.

Detailed Description

Example 1

The preparation method of the spicy health-preserving hotpot condiment comprises the following steps:

s1, weighing 400kg of beef tallow, 13kg of green Chinese onion, 15kg of old ginger, 8kg of undaria pinnatifida, 3kg of hair weeds, 3kg of laver, 1kg of sea lettuce, 10kg of thick broad-bean sauce, 5kg of black soya beans, 5kg of rock sugar, 8kg of pepper, 60kg of dried hot pepper, 10kg of chicken, 10kg of beef, 20kg of edible salt, 1kg of star anise, 1kg of cassia bark, 0.5kg of tsaoko amomum fruits, 0.8kg of rhizoma kaempferiae, 1kg of myrcia, 1kg of fennel fruits, 0.1kg of cardamom, 0.4kg of allspice, 0.1kg of liquorice and 0.3kg of clove;

s2, raw material pretreatment: cutting scallion into small segments with length of 3-5 cm; cutting old ginger into 8mm particles; respectively cleaning Undaria pinnatifida and Ulva, and grinding with 8mm sieve; soaking thallus Porphyrae and Nostoc Flagelliforme in 30 deg.C warm water for 2 hr, and mincing with 6mm mesh screen of meat mincer for use; cutting dried Capsici fructus into segments of 2-3cm, removing excessive Capsici fructus seeds, decocting in boiling water for 5 min, taking out, draining excessive water, and grinding with 16mm sieve to obtain glutinous rice cake Capsici fructus; cleaning beef, cutting into blocks of about 1cm, blanching in boiling water for 5 min, removing the foam, and taking out; cleaning chicken, cutting into blocks of about 1cm for later use;

s3, frying: putting beef tallow into a pot for 5 minutes, raising the temperature of the beef tallow to 140 ℃, putting green Chinese onions into the pot, frying the beef tallow until the beef tallow is golden yellow, fishing out and discarding;

sequentially adding beef and chicken, heating the oil to 155 ℃ for 8 minutes, frying for 12 minutes, and taking out for later use;

adding broad bean paste, black fermented soya beans and crystal sugar, frying for 3 minutes until the oil temperature reaches 140 ℃, continuously frying, adding the glutinous rice cake chili when the chili skin in the broad bean paste is slightly whitish, frying to 110 ℃ within 3 minutes, and continuously frying for 2 minutes;

adding Ulva, thallus laminariae, Nostoc Flagelliforme and thallus Porphyrae, parching for 3 min to oil temperature of 108 deg.C, and parching for 5 min;

then adding old ginger, pepper, star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, bay leaf, fennel, round cardamom, allspice, liquorice, clove and spare beef and chicken, frying for 5 minutes to 110 ℃, continuing frying for 6 minutes, turning off the fire, adding edible salt, continuing stirring until the edible salt is completely melted, taking out the pot and stewing for 3 hours.

Example 2

s1, 440kg of beef tallow, 15kg of green Chinese onions, 22kg of old ginger, 10kg of undaria pinnatifida, 10kg of hair weeds, 8kg of laver, 14kg of sea lettuce, 22kg of thick broad-bean sauce, 10kg of black fermented beans, 8kg of rock sugar, 15kg of pepper, 80kg of dried hot pepper, 20kg of chicken, 20kg of beef, 30kg of edible salt, 3kg of star anise, 4kg of cassia bark, 1.5kg of tsaoko amomum fruits, 2.0kg of rhizoma kaempferiae, 1.8kg of bay leaves, 3.1kg of common fennel fruits, 0.8kg of round cardamom fruits, 0.7kg of allspice, 0.8kg of liquorice and 0.9kg of clove are weighed;

s2, raw material pretreatment: cutting scallion into small segments with length of 3-5 cm; cutting old ginger into 8mm particles; respectively cleaning Undaria pinnatifida and Ulva, and grinding with 6mm sieve; soaking thallus Porphyrae and Nostoc Flagelliforme in 35 deg.C warm water for 3 hr, and mincing with 4mm mesh sieve; cutting dried Capsici fructus into segments of 2-3cm, removing excessive Capsici fructus seeds, decocting in boiling water for 8 min, taking out, draining excessive water, and grinding with 8mm mesh screen to obtain glutinous rice cake Capsici fructus; cleaning beef, cutting into blocks of about 1cm, blanching in boiling water for 5 min, removing the foam, and taking out; cleaning chicken, cutting into blocks of about 1cm for later use;

s3, frying: putting beef tallow into a pot for 8 minutes, heating the oil to 145 ℃, putting green Chinese onions into the pot, frying the green Chinese onions until the green Chinese onions are golden, fishing out and discarding;

sequentially adding beef and chicken, heating the oil to 157 deg.C for 5 min, parching for 15 min, and taking out;

adding bean paste, black fermented soya beans and crystal sugar, frying for 5 minutes until the oil temperature is 145 ℃, continuously frying, adding the glutinous rice cake chili when the chili skin in the bean paste is slightly whitish, frying to 110 ℃ within 2 minutes, and continuously frying for 3 minutes;

adding Ulva, thallus laminariae, Nostoc Flagelliforme and thallus Porphyrae, parching for 5 min to oil temperature of 112 deg.C, and parching for 7 min;

then adding old ginger, pepper, star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, bay leaf, fennel, round cardamom, allspice, liquorice, clove and spare beef and chicken, frying for 10 minutes until the temperature is 110 ℃, continuously frying, turning off the fire, adding edible salt, continuously stirring until the edible salt is completely melted, taking out the pot and stewing for 3 hours.

Example 3

s1, weighing 600kg of beef tallow, 17kg of green Chinese onions, 32kg of old ginger, 20kg of undaria pinnatifida, 10kg of hair weeds, 10kg of laver, 20kg of sea lettuce, 35kg of thick broad-bean sauce, 15kg of black soya beans, 10kg of rock sugar, 20kg of pepper, 150kg of dried hot pepper, 30kg of chicken, 30kg of beef, 50kg of edible salt, 5kg of star anise, 6kg of cassia bark, 3kg of tsaoko amomum fruits, 3kg of rhizoma kaempferiae, 3kg of myrcia, 5kg of fennel, 1.1kg of cardamom, 1.3kg of allspice, 1.5kg of liquorice and 1.3kg of clove;

s2, raw material pretreatment: cutting scallion into small segments with length of 3-5 cm; cutting old ginger into 8mm particles; respectively cleaning Undaria pinnatifida and Ulva, and grinding with 6mm sieve; soaking thallus Porphyrae and Nostoc Flagelliforme in 40 deg.C warm water for 4 hr, and mincing with 4mm mesh sieve; cutting dried Capsici fructus into segments of 2-3cm, removing excessive Capsici fructus seeds, decocting in boiling water for 10 min, taking out, draining excessive water, and grinding with 8mm sieve to obtain glutinous rice cake Capsici fructus; cleaning beef, cutting into blocks of about 1cm, blanching in boiling water for 5 min, removing the foam, and taking out; cleaning chicken, cutting into blocks of about 1cm for later use;

s3, frying: putting beef tallow into a pot for 8 minutes, raising the temperature of the beef tallow to 150 ℃, putting green Chinese onions into the pot, frying the beef tallow until the beef tallow is golden yellow, fishing out and discarding;

sequentially adding beef and chicken, heating the oil to 160 ℃ for 10 minutes, frying for 20 minutes, and taking out for later use;

adding bean paste, black fermented soya beans and crystal sugar, frying for 5 minutes until the oil temperature reaches 150 ℃, continuously frying, adding the glutinous rice cake chili when the chili skin in the bean paste is slightly whitish, frying to 112 ℃ within 3 minutes, and continuously frying for 3 minutes;

adding Ulva, thallus laminariae, Nostoc Flagelliforme and thallus Porphyrae, parching for 5 min to oil temperature of 115 deg.C, and parching for 8 min;

then adding old ginger, pepper, star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, bay leaf, fennel, round cardamom, allspice, liquorice, clove and spare beef and chicken, frying for 8 minutes to 115 ℃, continuing frying for 10 minutes, turning off the fire, adding edible salt, continuing stirring until the edible salt is completely melted, taking out the pot and stewing for 3 hours.

Comparative example 1

The comparative example provides a hotpot condiment of a certain brand purchased on the market, wherein monosodium glutamate, sorbic acid and potassium salts thereof, benzoic acid and sodium salts thereof are added into ingredients of the hotpot condiment, and the mass ratio of oil to water is 6:4 when the hotpot condiment is used.

Comparative example 2

Compared with the comparative example 2, the difference is that no beef or chicken is added, the corresponding steps are also disappeared, and the rest is the same.

Comparative example 3

Compared with example 2, the comparative example is different in that undaria pinnatifida, nostoc flagelliforme, laver and sea lettuce were not added, the corresponding steps are also eliminated, and the rest are the same.

Comparative example 4

Compared with example 2, the comparative example is different from example 2 in that no liquorice is added, the corresponding steps are eliminated, and the rest is the same.

Comparative example 5

Compared with the example 2, the method is different in that star anise, cassia bark, tsaoko amomum fruit, rhizoma kaempferiae, bay leaf and fennel are not added, the corresponding steps are also eliminated, and the rest is the same.

The spicy health-preserving hotpot condiment prepared in example 2 is detected, and the result is shown in table 1;

TABLE 1 test results

As can be seen from table 1, the spicy health-preserving hotpot condiment prepared in example 2 meets the technical requirements specified in Q/SHW0002S-2019 beef tallow hotpot condiment and GB31644-2018 national standard complex flavoring for food safety, and can be used with confidence.

The analysis of the nutrient components of the spicy health-preserving hotpot condiment prepared in example 2 and the hotpot condiment prepared in comparative example 1 was carried out, and the results were as follows:

each 100g of the hotpot condiment of the comparative example 1 comprises 2823kJ of energy, 0.6g of protein, 70.1g of fat, 12.9g of carbohydrate and 3293mg of sodium;

every 100g of the spicy health-preserving hotpot condiment prepared in the example 2 comprises 3279kJ of energy, 52.6g of protein, 92.9g of fat, 13.1g of carbohydrate, 3677mg of sodium, 315mg of potassium, 7281mg of calcium, 190mg of phosphorus and 93.5mg of iron;

from the above, although the energy, fat and sodium contents of the spicy health-preserving hotpot condiment prepared in example 2 are slightly higher than those of comparative example 1, the amount of water added in use is 9 times of that of oil, so that the amount of water taken in actual eating is far lower than that of comparative example 1, and the protein content is far higher than that of comparative example 1; the spicy health-preserving hotpot condiment prepared in the embodiment 2 also contains trace elements beneficial to human bodies, such as potassium, calcium, phosphorus and iron, and is more beneficial to the health of the human bodies;

the spicy health-preserving hotpot condiment prepared in the embodiment 2 is added with water in a corresponding proportion, so that the color is redder and the oil is clearer; the hotpot condiment of comparative example 1 was cloudy after addition of water.

Test example 1

The spicy health-preserving hotpot condiment prepared in the examples 1-5 is randomly researched, the total number of the researched people is 100 in each example, wherein the number of the researched people accounts for 25% in the age range of 18-25 years, 45% in the age range of 26-40 years, 25% in the age range of 41-60 years and 5% in the age range of 61-80 years.

The evaluation dimensions included mouth feel, stomach feel, and flavor, and the scoring criteria are shown in table 2, and the score in table 3 is the average score of 100 people who have given the score after tasting the food, minus the highest score and the lowest score.

TABLE 2 chafing dish seasoning grading Standard

The spicy taste is more than ten and 7 to 10 minutes	The mouthfeel is better 7-10 points	No discomfort in the stomach 7-10 points
			Generally 4 to 6 points	In general 46 points of	Generally 4 to 6 points
No fragrance 1-3 points	With 1-3 points of particles	Stomach ache 1-3 points

TABLE 3 evaluation results of chafing dish seasoning (minutes)

As can be seen from table 3, the monosodium glutamate added in comparative example 1 has increasingly poor taste with the increase of boiling time, while the taste change in examples 1-3 is less different, and compared with comparative examples 2 and 3, the addition of beef, chicken, undaria pinnatifida, hair weeds, laver and sea lettuce has better taste and better flavor than the addition of beef and chicken alone or the addition of undaria pinnatifida, hair weeds, laver and sea lettuce alone, and compared with comparative example 4, the stomach feeling is general, while examples 1-3 have better stomach feeling, which indicates that licorice can relieve the discomfort of the stomach, and the addition of anise, cinnamon, tsaoko cardamon, rhizoma kaempferiae, bay leaves and fennel improves flavor; the spicy health-preserving hotpot condiment prepared by the invention is suitable for the taste of people of all ages and is suitable for popularization.

Finally, it should be noted that: the above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention. 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

1. The spicy health-preserving hotpot condiment is characterized by being prepared from the following raw materials in parts by weight:

2. The spicy health-preserving hotpot condiment according to claim 1, which is characterized by being prepared from the following raw materials in parts by weight:

3. The spicy health-preserving hotpot condiment according to claim 2, characterized by being prepared from the following raw materials in parts by weight:

440 parts of beef tallow, 15 parts of green Chinese onions, 22 parts of old ginger, 10 parts of undaria pinnatifida, 10 parts of hair weeds, 8 parts of laver, 14 parts of sea lettuce, 22 parts of thick broad-bean sauce, 10 parts of black fermented soya beans, 8 parts of rock sugar, 15 parts of pepper, 80 parts of dried hot pepper, 20 parts of chicken, 20 parts of beef, 30 parts of edible salt, 3 parts of star anise, 4 parts of cassia bark, 1.5 parts of tsaoko amomum fruits, 2.0 parts of rhizoma kaempferiae, 1.8 parts of bay leaves, 3.1 parts of common fennel fruits, 0.8 part of cardamom, 0.7 part of allspice, 0.8 part of liquorice and 0.9 part of clove.

4. A method for making the spicy health preserving hotpot condiment according to any one of claims 1-3, characterized by comprising the following steps:

pretreatment of raw materials

frying method

parching at 115 deg.C within 5 min for 108-;

5. The method according to claim 4, wherein the cut green Chinese onions have a length of 3 to 5cm, and the old ginger, wakame and sea lettuce are granulated into granules having a size of 5 to 8 mm.

6. The method of claim 4, wherein the hair weeds and the laver are soaked in warm water at 25-35 ℃ for 2-4 hours, and the hair weeds and the laver are cut into particles with a size of 4-6 mm.

7. The method according to claim 4, wherein the cut dried pepper has a length of 2-3cm, is boiled in boiling water for 5-10 minutes after removing seeds, is fished out and drained of excess water, and is granulated into granules having a size of 8-16 mm.

8. The method of claim 4, wherein the beef and chicken pieces are processed into pieces having a size of 0.8-2cm, and the beef pieces are blanched.

9. The method of claim 4, wherein the addition of the edible salt is carried out for 2 to 4 hours.