Method for preventing black water from seeping out of vacuum perspective packaging pre-prepared hot pot base

Abstract

The present application relates to the field of food packaging technology, and particularly relates to a method for preventing black water seepage of vacuum perspective packaging pre-prepared hot pot condiment. The method comprises the following steps: frying to obtain hot pot condiment primary product, and transferring to a mold; wherein the raw materials of the hot pot condiment primary product include beef tallow, shortening, chili cake, chili powder, bean paste, soybean, onion, ginger, garlic and sauce powder; the hot pot condiment primary product is demolded after solidification to form block-shaped hot pot condiment; packaging and vacuum treatment are performed to obtain vacuum perspective packaging pre-prepared hot pot condiment; wherein the block-shaped hot pot condiment includes an oil layer and a residue layer, and the water content of the residue layer is less than 20%. The technical solution can solve the technical problem that the appearance and quality of the existing vacuum perspective packaging pre-prepared hot pot condiment product cannot meet the consumer demand due to the seepage of water and black water, thereby improving the product quality and reducing the return rate caused by the reason, and having an ideal application and promotion prospect.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food packaging, in particular to a method for preventing black water seepage of vacuum perspective packaging pre-prepared hotpot condiment. BACKGROUND

[0002] Hotpot is a popular food among the public, and hotpot condiment is the key to its flavor. In order to facilitate consumers to cook hotpot at home, manufacturers make hotpot condiment into pre-prepared form, which can be enjoyed by consumers at home after simple processing. In order to make the product more beautiful and show the characteristics of the product, manufacturers usually package the pre-prepared hotpot condiment in transparent packaging to form vacuum perspective packaging pre-prepared hotpot condiment. The preparation process of vacuum perspective packaging pre-prepared hotpot condiment is roughly as follows: add beef tallow and shortening into a pot and melt and heat to 115-120℃, then add onion and fry until the surface of the onion is golden yellow, add bean paste and fry until the oil is bright red, continue to add ginger and garlic and fry until the oil is reddish brown, then add other raw materials including bean mother and son, fry for a period of time, then add spices and fry to obtain hotpot condiment primary product; pour the uniformly mixed hotpot condiment primary product into a mold and put it into a pot with dried chili (i.e. whole dried chili floating on the upper layer, which can increase the aesthetic degree of the product), after cold treatment and solidification, block-shaped hotpot condiment is formed; after demolding treatment, the block-shaped hotpot condiment is packaged, using transparent plastic shell and after vacuumizing treatment, vacuum perspective packaging pre-prepared hotpot condiment is finally obtained. The shape of the block-shaped hotpot condiment after demolding treatment can be seen in Figure 1 , which is divided into an oil layer (orange-red) and a residue layer (brown), and after demolding, the residue part forms more and faster condensate water in the inverted state. When the block-shaped hotpot condiment is taken out from the cold storage and placed in a normal temperature environment, condensate water is easily formed on the surface of the hotpot condiment. The condensate water formed on the surface of the red oil is relatively small, and there is a condensate water boundary line between the red oil layer and the residue layer, and the condensate water is more likely to appear on the surface of the residue layer. When the packaging and sealing are completed, a small amount of black water or seepage water has appeared around the bottom of the residue layer, because during the vacuumizing process, heating is required, and during the heating process, the water in the residue is heated and separated out, and the vacuumizing process also forms extrusion on the hotpot condiment, promoting the seepage of water (the circled part of Figure 2 shows the seepage water condition at the bottom after packaging). During storage, with the extension of time and the increase of black water, it gradually migrates to the surface of the hotpot condiment (oil layer), forming black water points or black water areas on the surface of the oil layer (see Figure 3 ). Due to the appearance of seepage water and black water points, the appearance of the product is affected, which leads to the product being required to be returned, therefore, it is urgent to research the cause of the black water seepage of vacuum perspective packaging pre-prepared hotpot condiment, and to develop a preparation process that can avoid the above phenomenon, so as to improve the product quality and reduce the return rate caused by this reason. SUMMARY

[0003] The present application intends to provide a method for preventing vacuum perspective packaging pre-prepared hotpot condiment from seeping black water, so as to solve the technical problem that the existing vacuum perspective packaging pre-prepared hotpot condiment product appears seeping water and seeping black water phenomenon, resulting in that the appearance and quality of the product cannot meet the needs of consumers.

[0004] To achieve the above-mentioned purpose, the present application adopts the following technical scheme:

[0005] A method for preventing vacuum perspective packaging pre-prepared hotpot condiment from seeping black water, comprising the following steps in sequence:

[0006] S1: frying to obtain hotpot condiment primary product, and transferring to a mold; wherein the raw materials of the hotpot condiment primary product include beef tallow, shortening, ciba chili, chili powder, bean paste, bean mother, onion, ginger, garlic, spice and sauce powder;

[0007] S2: demolding after the hotpot condiment primary product is solidified to form blocky hotpot condiment; packaging and vacuumizing to obtain vacuum perspective packaging pre-prepared hotpot condiment; wherein the blocky hotpot condiment includes an oil layer and a residue layer, and the water content of the residue layer is <20%.

[0008] The present application also provides a vacuum perspective packaging pre-prepared hotpot condiment obtained by the method for preventing vacuum perspective packaging pre-prepared hotpot condiment from seeping black water.

[0009] Further, in S1, the raw materials of the hotpot condiment primary product include beef tallow 190-220 parts, shortening 270-300 parts, ciba chili 89-95 parts, chili powder 10-12 parts, bean paste 65-77 parts, bean mother 13-15 parts, onion 10-12 parts, ginger 45-55 parts, garlic 20-28 parts, spice 9-12 parts and sauce powder 38-45 parts, by mass fraction.

[0010] Further, in S1, the method for frying to obtain the hotpot condiment primary product is as follows: after the beef tallow and the shortening are melted, the onion is added for frying; then the bean paste is added for frying; the ginger and the garlic are continuously added for frying; then the ciba chili, the chili powder and the bean mother are added for frying; then the spice is added for frying; finally, the sauce powder is added for frying to obtain the hotpot condiment primary product.

[0011] Further, in S1, the melting temperature of the beef tallow and the shortening is 115-120℃; after the onion is added, the frying is performed until the surface of the onion is golden yellow; after the bean paste is added, the frying is performed until the oil color is bright red.

[0012] Further, in S1, after the ciba chili, the chili powder and the bean mother are added, the frying temperature is controlled at 105-115℃, and the frying time is 30-35min; after the spice is added, the frying time is 10-15min.

[0013] Further, in S1, the frying time after adding the sauce powder is 3-5 min.

[0014] Further, in S2, the time from taking the frozen hotpot base raw product out of the freezer to completing the packaging is ≤30 min.

[0015] Further, in S2, the time for the vacuum extraction treatment is 3-5 s.

[0016] The principle and beneficial effects of the technical solution are:

[0017] The technical solution improves the existing vacuum perspective packaging pre-prepared hotpot base, adjusts the formula and preparation process, effectively avoids the phenomenon of seepage of water in the vacuum perspective packaging pre-prepared hotpot base during packaging and vacuum extraction, and effectively avoids the problem of black substances appearing with seepage water after the vacuum perspective packaging pre-prepared hotpot base is stored for a certain period of time. Due to the appearance of seepage water and black water points, the appearance of the product is affected, which leads to the product being required to be returned. The present technology identifies the cause of the seepage of black water in the vacuum perspective packaging pre-prepared hotpot base, and develops a preparation process that can avoid the above phenomenon, to improve product quality and reduce the return rate caused by this reason.

[0018] In terms of formula improvement, the inventor increases the amount of ghee, adjusts the preparation of cajun peppers and dried chili peppers, and additionally adds sauce powder ingredients to the formula. The specific addition method of the sauce powder is studied in the process to ensure that the product does not seep water or seep black water during accelerated testing. BRIEF DESCRIPTION OF DRAWINGS

[0019] Figure 1 Appearance of the existing technology's block-shaped hotpot base after demolding.

[0020] Figure 2 Formation of seepage liquid around the packaging of the existing technology's vacuum perspective packaging pre-prepared hotpot base.

[0021] Figure 3 Black water seepage on the surface of the oil mixture layer of the existing technology's vacuum perspective packaging pre-prepared hotpot base after being stored for a period of time.

[0022] Figure 4 Comparison of the color of the water extract of the soybean paste before and after frying in Example 2.

[0023] Figure 5 Comparison of the color of the water extract of the soybean paste before and after frying in Example 2.

[0024] Figure 6 Change in water content of the soybean paste and soybean paste after frying for different times in Example 2.

[0025] Figure 7 The product packaging and black spot occurrence of the exudate water of Example 3 after a long time at room temperature.

[0026] Figure 8 Typical product pictures of Example 4 without exudate water and exudate black water occurrence. DETAILED DESCRIPTION

[0027] The application will be further described in conjunction with the following examples, but the embodiments of the application are not limited thereto. If not specifically indicated, the technical means used in the following examples and experimental examples are conventional means known to those skilled in the art, and the materials, reagents, etc. used can be obtained from commercial channels.

[0028] Example 1: Study on products with exudate water problem

[0029] The vacuum perspective packaging pre-prepared hot pot condiment products of our company were analyzed, and the water content in the residue layer was detected, as shown in Table 1.

[0030] Table 1: Analysis results of products with exudate water problem

[0031]

[0032] The above is an incomplete statistics of the batches with problems. Overall, the water content of more than 90% of the batches with black water is higher than 20%, and the highest reaches 26.2%. The inventors subsequently tried to reduce the black water exudation by controlling the water content of the residue.

[0033] Example 2: Study on the source of black substance exuding black water

[0034] The water extract of the fermented soybean paste raw material is light yellow. As the frying time is prolonged, the color of the water extract deepens. When the small pot is fried for 15 min, the fermented soybean paste has already appeared burnt phenomenon (the temperature during frying is controlled at 105-110°C), and 10 min is appropriate. The color of the water extract of the fermented soybean paste raw material is light brown. As the frying time is prolonged, the color of the water extract deepens. The flavor of the raw material is appropriate when it is fried for 5 min, and the burnt taste gradually deepens when it is fried for 10 min and 15 min. During the frying in the workshop, the frying time of the fermented soybean paste in the perspective packaging product is more than 30 min, and the temperature is circulated between 80-110°C. The frying time of the fermented soybean paste is more than 20 min, and the temperature is also circulated between 80-110°C. The reason for the deepening of the color during frying is that there is reducing sugar and amino acid in the fermented soybean paste and the fermented soybean paste after fermentation, and the Maillard reaction occurs under the action of high temperature, producing black-like substance, thereby causing the color to deepen. The color comparison of the water extract before and after frying of the fermented soybean paste is shown in Figure 4, see Figure 5 The water content of the fermented soybean paste and the mother bean decreases rapidly at the initial stage of frying. After 15 minutes of frying, the water content is basically dried. According to the sensory evaluation, the water content of the fermented soybean paste is more appropriate when it is 12.9%, and the water content of the mother bean is more appropriate when it is 20.5%, see Figure 6 .

[0035] Example 3: Study of other influencing factors

[0036] In addition to the water content of the residue, the inventors also studied whether to add pot floating peppers, whether to perform curing treatment on the product, and whether to avoid light during preparation, and found that the above factors do not have a significant impact on whether the product seeps black water. Therefore, the above factors will not be changed in the subsequent process. In addition, whether there is residual water in the mold box has a certain influence on whether the finished product seeps black water. Therefore, under the existing cleaning and drying conditions, the drying time should be appropriately extended to ensure that residual water does not cause black water seepage. The vacuum time also has a certain influence on whether the product seeps black water. Because the longer the vacuum time, the greater the extrusion on the material block, the easier it is to seep black water. However, the shorter the vacuum time, the less the vacuum degree, the less the fit between the packaging and the material block, and the more likely to cause appearance problems of the product. Therefore, the vacuum time during packaging should not change the current production method, and the vacuum time is 3-5s, preferably 3s.

[0037] The inventors studied the generation of condensate water. The temperature of the freezer is 2-4℃, the temperature outside the freezer is 15-17℃, the temperature difference is 11-15℃, and the environmental humidity is 70%. The appearance time and amount of condensate water, and the influence of condensate water on the black water seepage of the base material were detected. The detection results of the amount and speed of condensate water are shown in Table 2.

[0038] Table 2: Generation of condensate water

[0039] 10 min 20 min 30 min 60 min 90 min Before demoulding (surface of the oil layer) 0.008g 0.008g 0.008g 0.01g 0.01g After demoulding (overall chafing dish) 0.03g 0.07g 0.12g 0.19g 0.22g

[0040] The amount of condensate water formed on the surface of the red oil layer (oil layer) is less. After demolding, the residue part forms more and faster condensate water in the inverted state. Among them, the condensate water formed on the surface of the red oil layer is less, and there is a condensate water boundary line between the oil layer and the residue layer, and the condensate water is more likely to appear on the surface of the residue layer.

[0041] The demolded hot pot base material placed for 90 minutes was vacuum packaged, which formed obvious black water points (see Figure 7 ). That is, not only can seepage water be seen immediately after packaging, but black points also appear in the seepage water. Therefore, the product pushed out from the freezer should be packaged within 30 minutes.

[0042] Example 4: Adjustment of the formula for hot pot base material

[0043] The raw materials of the hotpot condiment can be: beef tallow 190-220 parts, shortening 270-300 parts, chili paste 89-95 parts, chili powder 10-12 parts, bean paste 65-77 parts, bean paste 13-15 parts, onion 10-12 parts, ginger 45-55 parts, garlic 20-28 parts, spices 9-12 parts, sauce powder 38-45 parts. The original formula and the new formula of the hotpot condiment are shown in Table 3. The preparation of the vacuum perspective packaged pre-prepared hotpot condiment is carried out according to the following process:

[0044] The beef tallow and shortening are added to the pot and melted and heated to 115-120°C (the experiment in Table 3 specifically uses about 120°C), then the onion is added and fried until the surface of the onion is golden yellow, then the bean paste is added and fried until the oil is bright red; continue to add ginger and garlic and fry until the oil is reddish brown, then add chili paste, chili powder, and bean paste, and fry at a temperature of 105-115°C (the experiment in Table 3 specifically uses about 110°C) for 30-35 minutes (the experiment in Table 3 specifically uses 30 minutes), then add spices (including cinnamon, star anise, fennel, bay leaf, Sichuan pepper, and kaempferol in a mass ratio of 1:1:1:1:1:1) and fry for 10-15 minutes (the experiment in Table 3 specifically uses 10 minutes), and finally add sauce powder and fry for 3-5 minutes (if no sauce powder is added, this frying step is omitted, and the experiment in Table 3 specifically uses 3 minutes), to obtain the initial product of the hotpot condiment; pour the uniformly mixed initial product of the hotpot condiment into a mold, and place the pot floating chili peppers (i.e. the entire dried chili peppers floating on the top layer, which can increase the aesthetic appeal of the product) in the pot, and after solidification by cold storage treatment, form the block-shaped hotpot condiment; after demolding treatment of the block-shaped hotpot condiment, perform packaging treatment, and pack the block-shaped hotpot condiment into a transparent plastic shell, and after vacuumizing treatment, finally obtain the vacuum perspective packaged pre-prepared hotpot condiment. The sauce powder is a powder made by drying and beating the brewed soy sauce, and has a strong sauce flavor, which is a conventional product in the prior art and can be obtained through commercial means. In addition, since the frying time of the bean paste and the bean paste is relatively short and cannot fully enhance the color and flavor of the hotpot condiment, the frying method of the bean paste and the bean paste is changed according to the original preparation process. In this process, the product specification is 200g / pack. When packaging, attention should be paid to completing the packaging process within 30 minutes after taking it out of the freezer, and the vacuumizing time is controlled to about 3s. In order to ensure the consistency of the raw materials, the above raw materials are all from the same batch.

[0045] Table 3: Original formula and new formula of hotpot condiment

[0046]

[0047]

[0048]

[0049] The viscosity of the product is reduced and the oil separation is more uniform after the line peppers are replaced by small peppers. The line peppers and the small peppers are both common pepper varieties. The small peppers are common Tianying small pepper varieties, and the line peppers are common wrinkled pepper varieties. The dried products of the above two kinds of peppers are used to prepare the stuffed pepper and the pepper powder. The preparation methods of the pepper powder and the stuffed pepper are both conventional means of the prior art, and will not be described here. In addition, the amount of oil is increased and sauce powder is added, and the appearance of exudate is reduced. When the product is just packaged, whether water exudes from the product is observed. The product of the new formula 1 does not have the phenomenon of water exuding when the vacuum packaging is completed. The phenomenon of water exuding here refers to the phenomenon that there is obvious water exuding from the four corners of the finished product immediately after packaging. In the old formula, 16 packs of products have water exuding from the four corners of the finished product. It is proved that the use of the new formula plays a key role in reducing the generation of water exuding during packaging. The inventors tested the water content of the residue layer of the product of the new formula 1 and found that it was about 18%, which proves that the formula and process of the present scheme can effectively control the water content of the residue layer to be below 20%.

[0050] The finished product is placed in a sample room for 50℃ high temperature acceleration experiment, and whether black water exudes is observed after 17 days. The use of the new formula can significantly reduce the probability of the appearance of the black water exuding phenomenon. The experimental results are shown in Table 4. 24 packs of vacuum packaged finished products are used in each group of experiments. Among them, “obvious” means that the amount of black water (or other colored liquid) is relatively large, and the gap around the bottom of the material is almost completely covered with black water; “slight” means that the amount of black water (or other colored liquid) is relatively small, and there is black water in the gap around the bottom of the material, but it is not completely covered; “surface” means that the black water (or other colored liquid) at the bottom of the material flows to the surface of the material through the gap (for example Figure 3 The situation can be judged as “surface”); “none” means that the product does not have the phenomenon of water exuding or black water exuding (see Figure 8 , the situation is judged as “none”, i.e. there is no water or black water exuding from the four corners, and there is no black spot or black water area on the surface of the hotpot material including the red oil surface). The calculation method of the qualified rate is: the number of packs of “none” / 24 packs x 100%; the calculation method of the surface exuding rate is: the number of packs of “surface” / 24 packs x 100%.

[0051] New Recipe 1 added sauce powder and increased the amount of shortening, and also used small peppers as the raw material for spicy pepper and chili noodles. In the accelerated experiment, all 24 packs of products were qualified. New Recipe 2 did not add sauce powder, but increased the amount of shortening, and also used small peppers as the raw material for spicy pepper and chili noodles. In the accelerated experiment, 14 out of 24 packs of products appeared to seep black water, and 5 out of the 14 packs had black water seep into the surface of the oil layer. New Recipe 3 added sauce powder, but did not increase the amount of shortening, and also used small peppers as the raw material for spicy pepper and chili noodles. In the accelerated experiment, 13 out of 24 packs of products appeared to seep black water, and 10 out of the 13 packs had black water seep into the surface of the oil layer. New Recipe 4 added sauce powder and increased the amount of shortening, but did not use small peppers as the raw material for spicy pepper and chili noodles. In the accelerated experiment, 15 out of 24 packs of products appeared to seep black water, and 6 out of the 15 packs had black water seep into the surface of the oil layer. New Recipe 5 only added sauce powder, did not increase the amount of shortening, and also did not use small peppers as the raw material for spicy pepper and chili noodles. In the accelerated experiment, 18 out of 24 packs of products appeared to seep black water, and 10 out of the 18 packs had black water seep into the surface of the oil layer. Compared with the old recipe, all the new recipes improved the product qualification rate and reduced the surface seepage rate.

[0052] Compared with New Recipe 5 and New Recipe 2, and New Recipe 1, only using sauce powder (New Recipe 5) or only using small peppers and increasing the amount of shortening (New Recipe 2), the product qualification rate is only 25% and 37.5%, far lower than the 100% qualification rate of New Recipe 1. This shows that controlling the ingredients of hot pot condiments in three aspects can greatly improve the product qualification rate. The use of sauce powder, the use of small peppers as the raw material for spicy pepper and chili noodles, and the increase of the amount of shortening are in a synergistic state. The use of sauce powder, the use of small peppers as the raw material for spicy pepper and chili noodles, and the increase of the amount of shortening are all very important to the technical solution. New Recipe 2 only did not use sauce powder, New Recipe 3 only did not increase the amount of shortening, and New Recipe 4 only did not use small peppers as the raw material for spicy pepper and chili noodles, which all led to the product qualification rate falling below 50%.

[0053] The inventors also tried to increase the amount of shortening to 290 parts based on the old recipe, and other unchanged; and tried to replace the raw material for spicy pepper and chili noodles with small peppers based on the old recipe. However, the above attempts resulted in a lower qualification rate than Recipe 5 and a higher surface seepage rate than Recipe 5, and the improvement effect on the old recipe was not ideal, so the experimental results are not presented in detail.

[0054] The amount of sauce powder in new formula 6 is relatively high. From the judgment index of whether water seeps, the product of new formula 6 does not have problems, but due to the high content of sauce powder, it leads to a certain soup mixing situation when the block-shaped hot pot condiment is boiled with water, so it is not suitable to use. The amount of sauce powder in new formula 7 is relatively low, and the effect of alleviating the phenomenon of seeping black water is limited.

[0055] Table 4: Water seepage of products

[0056]

[0057] The products with added sauce powder (new formula 1) and without added sauce powder (new formula 2) are boiled with water in a ratio of 1:3. No foaming and muddy soup phenomenon occurs during the boiling process of the two samples, indicating that the addition of sauce powder does not affect the boiling characteristics of the condiment. Moreover, the product with added sauce powder has a heavier sauce aroma, but some evaluators still think that there is no obvious difference between the two.

[0058] Example 5: Adjustment of process method

[0059] This example experiments on the process method, as follows:

[0060] Test 1: new formula 1 is used, and the process is as follows:

[0061] Melt and heat the beef tallow and shortening in a pot to 120°C, then add onions and fry until the surface of the onions is golden brown, add bean paste and fry until the oil color is bright red; continue to add ginger and garlic, fry until the oil is reddish brown, then add chili peppers, chili powder, and bean sprouts, fry for 30 minutes at a frying temperature of 110°C, then add spices (including cinnamon, star anise, fennel, bay leaf, Sichuan pepper, and magnolia, with a mass ratio of 1:1:1:1:1:1), fry for 10 minutes, finally add sauce powder, mix evenly and do not fry again, to obtain the initial product of hot pot condiment. The subsequent steps are the same as in Example 4.

[0062] Test 2: new formula 1 is used, and the process is as follows:

[0063] Melt and heat the beef tallow and shortening in a pot to 120°C, then add onions and fry until the surface of the onions is golden brown, add bean paste and fry until the oil color is bright red; continue to add ginger and garlic, fry until the oil is reddish brown, then add chili peppers, chili powder, and bean sprouts, fry for 30 minutes at a frying temperature of 110°C, then add spices (including cinnamon, star anise, fennel, bay leaf, Sichuan pepper, and magnolia, with a mass ratio of 1:1:1:1:1:1), fry for 10 minutes, finally add sauce powder, fry for 2 minutes, to obtain the initial product of hot pot condiment. The subsequent steps are the same as in Example 4.

[0064] Test 3: New Recipe 1 was used, and the process was as follows:

[0065] The beef tallow and butter were melted in a pot and heated to 120°C. Then, the onion was added and fried until the surface of the onion was browned. The bean paste was added and fried until the oil was red. The ginger and garlic were added and fried until the oil was reddish-brown. The chili pepper, chili powder, and bean paste were added and fried for 30 min at a temperature of 110°C. The spices (cassia, star anise, fennel, bay leaf, Sichuan pepper, and magnolia) were added and fried for 10 min. Finally, the sauce powder was added and fried for 5 min to obtain the initial product of the hot pot base. The subsequent steps were the same as in Example 4.

[0066] Test 4: New Recipe 1 was used, and the process was as follows:

[0067] The beef tallow and butter were melted in a pot and heated to 120°C. Then, the onion was added and fried until the surface of the onion was browned. The bean paste was added and fried until the oil was red. The ginger and garlic were added and fried until the oil was reddish-brown. The chili pepper, chili powder, and bean paste were added and fried for 30 min at a temperature of 110°C. The spices (cassia, star anise, fennel, bay leaf, Sichuan pepper, and magnolia) were added and fried for 10 min. Finally, the sauce powder was added and fried for 8 min to obtain the initial product of the hot pot base. The subsequent steps were the same as in Example 4.

[0068] Test 5: New Recipe 1 was used, and the process was as follows:

[0069] The beef tallow and butter were melted in a pot and heated to 120°C. Then, the onion was added and fried until the surface of the onion was browned. The bean paste was added and fried until the oil was red. The ginger and garlic were added and fried until the oil was reddish-brown. The chili pepper, chili powder, and bean paste were added and fried for 30 min at a temperature of 110°C. The spices (cassia, star anise, fennel, bay leaf, Sichuan pepper, and magnolia) were added and fried for 10 min. Finally, the sauce powder was added and fried for 8 min to obtain the initial product of the hot pot base. The subsequent steps were the same as in Example 4.

[0070] The water penetration of the product is shown in Table 5, where "Example 4 process" refers to the test results of Recipe 1 in Table 4. The sauce powder is a new ingredient introduced by the inventors to solve the water penetration problem of the hot pot base. However, how to add the sauce powder to the process steps to effectively achieve the desired effect is a problem that the inventors need to further solve. Before determining the best process, the inventors conducted a large number of trials and found that whether the sauce powder was fried, and the determination of the frying time had a great influence on whether the sauce powder could effectively play its role. Only by adding the sauce powder at the end of the preparation process and frying it for 3-5 min can it fully play its role in preventing the hot pot base from penetrating water.

[0071] Table 5: Water penetration of products

[0072]

[0073] The above is only the embodiment of the present application, and the specific technical solutions and / or common knowledge of the scheme are not described in detail. It should be pointed out that for those skilled in the art, without departing from the technical solutions of the present application, a number of modifications and improvements can be made, which should also be considered as the protection scope of the present application, which will not affect the effect and practicality of the patent. The protection scope claimed in this application should be subject to the content of its claims, and the specific implementation mode and the like recorded in the specification can be used to explain the content of the claims.

Claims

1. A method for preventing black water seepage from vacuum-packed pre-made hot pot base, characterized in that: The following steps are performed sequentially: S1: Stir-fry to obtain the initial product of hot pot base, and transfer it into a mold; wherein, by weight, the raw materials of the initial product of hot pot base include 190-220 parts of beef tallow, 270-300 parts of shortening, 89-95 parts of fermented chili paste, 10-12 parts of chili powder, 65-77 parts of broad bean paste, 13-15 parts of soybeans, 10-12 parts of onion, 45-55 parts of ginger, 20-28 parts of garlic, 9-12 parts of spices, and 38-45 parts of sauce powder; the raw materials for chili powder and fermented chili paste are Tianying small peppers; The method for preparing the initial product of hot pot base is as follows: melt butter and shortening, add onions and stir-fry; then add broad bean paste and stir-fry; continue to add minced ginger and garlic and stir-fry; then add fermented chili paste, chili powder, and soybeans and stir-fry; then add spices and stir-fry; finally add sauce powder and stir-fry to obtain the initial product of hot pot base. The melting temperature of butter and shortening is 115-120℃; after adding onions, stir-fry until the onion surface turns golden brown; after adding fermented bean paste, stir-fry until the oil turns a bright red color; after adding glutinous rice cake chili, chili powder, and soybean curd, control the stir-frying temperature at 105-115℃ and stir-fry for 30-35 minutes; after adding spices, stir-fry for 10-15 minutes; after adding sauce powder, stir-fry for 3-5 minutes. S2: After the initial hot pot base solidifies, it is demolded to form block-shaped hot pot base; it is then packaged and vacuum-sealed to obtain vacuum-sealed transparent pre-made hot pot base; wherein, the block-shaped hot pot base includes an oil layer and a residue layer, and the moisture content of the residue layer is <20%.

2. The method for preventing black water seepage from vacuum-packed pre-made hot pot base according to claim 1, characterized in that: In S2, the time from when the solidified hot pot base is taken out of the freezer to when the packaging is completed is ≤30 minutes.

3. The method for preventing black water seepage from vacuum-packed pre-made hot pot base according to claim 2, characterized in that: In S2, the vacuuming process takes 3-5 seconds.

4. The vacuum-transparent packaged pre-made hot pot base obtained by any one of claims 1-3 for preventing black water seepage from the vacuum-transparent packaged pre-made hot pot base.

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