Grading method for piquancy degree of spicy hot pot base flavoring or soup base, and piquancy degree determining method for soup base

Abstract

The invention provides a grading method for piquancy degree of a spicy hot pot basic flavoring or a soup base, which comprises the steps of: determining a capsaicin content X; converting the capsaicin content X into a Scoville piquancy degree SHU; converting the Scoville piquancy degree SHU into a Li's piquancy degree LHU, wherein the conversion formula is as the follow: LHU is equal to SHU divided by K, K is the Li's piquancy degree, and K is more than or equal to 22.4 and less than or equal to 5600; and grading, wherein the piquancy degree is low if LHU is more than or equal to 8960/K and less than or equal to 11520/K; the piquancy degree is medium, if LHU is more than or equal to 11520/K and less than or equal to 14720/K; the piquancy degree is high, if LHU is more than or equal to 14720/K and less than or equal to 18880/K; and the piquancy degree is ultra high, if LHU is more than or equal to 18880/K and less than or equal to 22400/K. The determining method for the soup base comprises the steps of: starting timing when the soup base is boiled to the boiling state, taking out oil in soup base as samples at different moments successively during a period of time, determining the capsaicin content of each sample, selecting a maximum value, and converting the value into the Li's piquancy degree LHU, which means the piquancy degree of the soup base. The methods of the invention can characterize the piquancy degree of the base flavoring or the piquancy degree of the soup base, are easily acceptable, and unify the perception of the piquancy degree, thereby enabling the selection of favor according to the piquancy degree, and preventing the occurrence of complaints.

Description

technical field [0001] The invention relates to a method for grading and determining the hotness of chili food, in particular to a method for grading the hotness of spicy hot pot base and soup and a method for determining the hotness of spicy hot pot soup. Background technique [0002] At present, the level of spiciness of Chongqing hot pot is customized according to each business store. Mild and medium spicy are completely mastered by the chef, and there has been a lack of unified standards. The reason is mainly due to the following aspects: [0003] 1. Different people have great differences in how they feel about foods containing chili peppers: For foods with the same spiciness, people who like very spicy chili peppers will think that the food is low spicy; People who also like chili will think the spiciness of the food is moderately spicy; while those who don't eat chili will think the spiciness of the food is extra spicy; it is really hard to say. For example, sometim...

AI Technical Summary

Problems solved by technology

[0004] 2. At present, the current grading method commonly used in the Chongqing hot pot industry is to divide the spiciness of hot pot into four levels: slightly spicy, medium spicy, high spicy, and extra spicy. However, this grading method is too general, the definition is vague, and the understanding is quite different.

[0006] 4. The spici...

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