Processing method of hotpot condiment with stable peppery degree

A technology of hot pot base material and processing method, applied in food science and other directions, can solve the problems of decreased numbness, affecting the sensory quality of hot pot base material, etc.

Pending Publication Date: 2022-01-28
CHONGQING DEZHUANG AGRI PROD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Zanthoxylum bungeanum is the main source of the numbness of the hot pot bottom material, and the numbness of Zanthoxylum bungeanum mainly comes from the zanthoxylum amide, which has active chemical properties and is greatly affected by factors

Method used

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  • Processing method of hotpot condiment with stable peppery degree
  • Processing method of hotpot condiment with stable peppery degree
  • Processing method of hotpot condiment with stable peppery degree

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for processing hot pot bottom material with stable numbness, comprising the steps of:

[0025] Step I: Zanthoxylum bungeanum treatment, soak the raw materials of Zanthoxylum bungeanum in cold water at 0°C for 3-5 minutes, drain the water, and set aside;

[0026] Step II: Stir-fry the bottom material of the hot pot in sections, and fry the raw and auxiliary materials. The pepper is cut 3 to 5 minutes before it is out of the pot, and the frying temperature after adding the raw material of the pepper is 100-110°C; this can avoid The numbing substance is lost due to long-term high-temperature frying;

[0027] Step III: Cooling in sections, fill the fried hot pot bottom material while it is hot, and put it in the freezer for rapid cooling in sections to avoid the reduction of the content of numb substances caused by long-term high temperature. The specific operation of stage cooling is as follows: the first stage: cooling at -5~-10°C for 20 minutes; the second stag...

experiment example 1

[0041] Experimental Example 1: Effects of Different Treatment Methods on the Content of Mamisin

[0042] The hot pot seasonings prepared in the above-mentioned examples and comparative examples were tested for the content of marmisin, which was detected by the method in GH / T 1291. Three parallel experiments were carried out for each group, and the results were expressed as the average value. From the data in Table 1, it can be seen that without pretreatment of peppercorns, it will be difficult to dissolve the anesthetics in the peppercorns, resulting in a decrease in the content of the anesthetics in the hot pot bottom material; and frying with other ingredients 15 minutes before the pot will result in a numb taste The hemp flavoring is lost due to long-term high-temperature frying; and although the loss of hemp flavoring is less when added 1 minute before the pot, it will cause a bitter taste in the hot pot bottom material and affect the sensory quality. Cooling at room tempe...

experiment example 2

[0046] Experimental Example 2: Effects of Different Stir-Frying Conditions on the Content of Mamisin

[0047] Experimental design: Put 5g of dried Zanthoxylum bungeanum in 250g of oil at different temperatures (100°C, 115°C, 130°C) and fry for different times (10min, 20min, 30min). Afterwards, use a cooking machine to beat well, and take samples to detect the content of hemp flavoring, and the test results are shown in Table 2.

[0048] Table 2 Unit: ug / g

[0049]

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PUM

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Abstract

The invention relates to the field of hotpot condiment processing, and discloses a processing method of a hotpot condiment with stable pungency degree. The method comprises the following steps: I, pretreating Chinese prickly ash: soaking a Chinese prickly ash raw material in cold water, and draining for later use; II, performing segmented frying: frying the raw material and auxiliary materials, and adding the pretreated Chinese prickly ash before the hotpot condiment is taken out of a pot; and III, performing segmented cooling: performing segmented cooling on the fried hotpot condiment, wherein the segmented cooling conditions are sequentially that the segmented cooling is performed at a temperature of -5 to -10 DEG C for 20 minutes, and the segmented cooling is performed for 25 minutes at a temperature of -10 to -18 DEG C. According to the technical scheme, the loss of pungency substances can be reduced as much as possible, and the pungency degree of the product is stable.

Description

technical field [0001] The invention relates to the field of hot pot bottom material processing, in particular to a processing method for hot pot bottom material with stable numbness. Background technique [0002] Chongqing hot pot is famous for its spicy taste and is deeply loved by consumers all over the country. The traditional hot pot bottom material is made of animal and vegetable oil, pepper, pepper, ginger, garlic, spices, etc. after several hours of frying and boiling. , and accompanied by a complex process of physical and chemical changes. Zanthoxylum bungeanum is the main source of the numbness of the hot pot bottom material, and the numbness of Zanthoxylum bungeanum mainly comes from the zanthoxylum amide, which has active chemical properties and is greatly affected by factors such as temperature. It also decreases with the prolongation of time, which will cause the numbness of the hot pot bottom material to decrease due to the loss of numb substances, and affec...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L5/10
CPCA23L27/10A23L5/12
Inventor 李德建梁亚男张丽赵欠唐毅周鑫陈小容王艳宋祯伟李昂张伟
Owner CHONGQING DEZHUANG AGRI PROD DEV CO LTD
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