Anytime butter hot pot base and preparation method thereof

Abstract

The application discloses a kind of beef tallow hotpot material for arbitrary use and preparation method thereof, belong to food condiment technical field.The application method is prepared by the process steps of seasoning granule, preparation of beef tallow base seasoning, preparation of core material, preparation of beef tallow small ball, coating isolation layer, sterilization packaging, obtain beef tallow hotpot material for arbitrary use.The beef tallow hotpot material prepared by the method of the application can present granule / small ball state on the basis of not changing the flavor characteristics of beef tallow base hotpot material, convenient to use and store, while ensuring that hotpot material is not easy to absorb moisture and rancidity in storage.The problem that existing beef tallow hotpot material on the market is difficult to take a small amount can be effectively solved.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food condiments, and particularly relates to a beef tallow hot pot base for arbitrary use and a preparation method thereof. BACKGROUND

[0002] The beef tallow hot pot base is a composite condiment for making spicy hot pot, which generally uses beef tallow or refined beef tallow as a base and adds various spices and condiments for boiling. The content of beef tallow in the final product can account for more than 70%. The beef tallow hot pot base can give food special aroma and thick and heavy body, so it can be used not only for making hot pot but also for cooking Sichuan dishes, thick soup and stuffing.

[0003] Since the melting point of beef tallow is relatively high, it is in solid form at room temperature. Therefore, the whole solidified beef tallow hot pot base is often packaged in a packaging bag by vacuum packaging or directly filled into a packaging bag in a hot melt state and then cooled and solidified after packaging. The packaging bag is generally made of PET or other materials, which can effectively prevent oil leakage, product moisture absorption and oxidation deterioration. When making hot pot, people tear open the packaging bag and directly pour the contents into the pot. However, unlike hot pot making, a relatively small amount of beef tallow hot pot base is used for cooking dishes. The whole solidified beef tallow hot pot base cannot be used at one time. This often leads to a series of inconvenient situations: 1) The beef tallow hot pot base is in solid form at room temperature and cannot be taken by pouring, squeezing, etc. It is relatively hard at low external temperature and difficult to be taken as needed by spoon or knife; 2) The hot pot base is often placed in an open condition if it cannot be used at one time because the packaging material has good oil resistance and strong barrier property. Since the main body of the beef tallow hot pot base is animal fat and has a high salt content, it is prone to rancidity, moisture absorption and other problems, affecting subsequent use; 3) The whole beef tallow hot pot base is difficult to be conveniently filled into a bottle and is not easy to store.

[0004] The currently widely used technical solutions can solve the above problems to some extent, but there are still many unsatisfactory places: 1) The spicy hot pot base using plant oil or mixed base of plant oil and animal oil can meet the requirements of flowability and extrudability of cooking products, but the flavor is relatively simple compared with pure beef tallow hot pot base, and it is often difficult to solve the problems of product uniformity and stability; 2) The small-packaged block-shaped hot pot base can improve the problem of difficult storage of hot pot base and deterioration after long storage, but it is still very inconvenient for the scene of taking a small amount for daily cooking. SUMMARY

[0005] The technical problem to be solved by the present application is that the existing commercially available beef tallow hot pot base is difficult to be taken in small amounts.

[0006] The technical scheme adopted by the present application to solve its technical problems is: a preparation method of a beef oil hot pot base material for arbitrary use, comprising the following steps:

[0007] a. Preparing seasoning particles: homogenizing water-soluble raw materials with water, then adding malt dextrin or corn starch to mix evenly to form a paste, and feeding the paste into a granulator to prepare dry seasoning particles;

[0008] b. Preparing a beef oil-based seasoning: using beef oil to extract and decoct solid raw materials, then adding oil-soluble raw materials after filtration to stir evenly;

[0009] c. Preparing core material: after cooling the beef oil-based seasoning to 75-85°C, adding the seasoning particles to stir evenly, then rapidly cooling to 45-60°C and granulating, and then rapidly cooling to below 15°C;

[0010] d. Preparing beef oil balls: placing the core material in a stirrer to continuously roll, while spraying the beef oil-based seasoning at 60-75°C in the form of dispersed droplets on the surface of the core material until the core material is completely wrapped by the beef oil-based seasoning to form balls with a diameter of 1.2-2.5 cm;

[0011] e. Coating an isolation layer: placing the beef oil balls in a vibrating screen to maintain vibration and continuously blowing cold air, while uniformly spraying the isolation layer base material on the surface of the beef oil balls until the beef oil balls are wrapped by the isolation layer base material and the wrapping layer is hardened and dried;

[0012] f. Irradiating the beef oil balls coated with the isolation layer to sterilize and package in a dry environment to obtain the beef oil hot pot base material for arbitrary use.

[0013] The preparation method of the beef oil hot pot base material described above prepares raw materials according to the taste requirements of the beef oil hot pot base material product, and divides the raw materials into water-soluble raw materials, solid raw materials, and oil-soluble raw materials according to their properties.

[0014] Further, the water-soluble raw materials described above contain at least one of edible salt, white granulated sugar, monosodium glutamate, chicken paste, yeast extract, soy sauce, bean paste, and taste nucleotide.

[0015] Further, the solid raw materials described above contain at least one of chili pepper, spice, and ginger and garlic.

[0016] Further, the oil-soluble raw materials described above contain at least one of chili oil resin, chili red, prickly ash oil, and oil-based essence.

[0017] In step a of the preparation method of the beef oil hot pot base material described above, the addition amount of malt dextrin or corn starch is 10-30% of the mass of the homogenized material; and the diameter of the seasoning particles is less than 2 mm.

[0018] The preparation method of the beef tallow hot pot base, in step b, the specific method of extraction and decoction is: adding the solid raw material to the melted beef tallow heated to 120-170℃, stirring for 5-15 min, and then 80-100℃ for 3-8 h.

[0019] The preparation method of the beef tallow hot pot base, in step c, the mass ratio of the beef tallow-based seasoning to the seasoning particles is 1:1.5-2.

[0020] The preparation method of the beef tallow hot pot base, in step c, the granulation method is: preparing the cooled material into a cube with a side length of 0.8-1.5 cm or a cylinder with a cross-sectional diameter of 0.8-1.5 cm and a height of 0.8-1 cm by extrusion granulation, cutting, etc.

[0021] The preparation method of the beef tallow hot pot base, in step d, the temperature in the blender is controlled below 10℃; the amount of beef tallow-based seasoning sprayed is 0.3-0.6 times the mass of the core material; the spraying time is 20-40 min.

[0022] The preparation method of the beef tallow hot pot base, in step e, the temperature in the vibrating screen is controlled below 15℃; the amount of isolation layer base sprayed is 30-50% of the mass of the beef tallow pellets; the spraying time is 20-30 min.

[0023] Further, the preparation method of the isolation layer base is: mixing 80-100 parts of gelatin, 10-15 parts of soluble starch, 1-4 parts of tea extract, and 250-300 parts of water, then heating to 55-65℃, adding 8-12 parts of glycerol, mixing, and cooling to room temperature.

[0024] Further, the freezing power of the gelatin is 180-200.

[0025] Further, the tea extract is a product with a polyphenol content of more than 75% after drying the green tea extracted by an organic solvent.

[0026] The preparation method of the beef tallow hot pot base, in step f, according to the size and mass of the actually prepared beef tallow pellets and the actual product demand, a number of beef tallow pellets are packaged as one serving of beef tallow hot pot base for arbitrary use.

[0027] A beef tallow hot pot base for arbitrary use is prepared by the above preparation method.

[0028] The beneficial effects of the present application are: the present application provides a preparation method of beef tallow hot pot base material which can be taken arbitrarily, and the beef tallow hot pot base material prepared by the method can present a granular / small ball state on the macroscopic basis without changing the flavor characteristics of the beef tallow-based hot pot base material, facilitating taking and storage, and ensuring that the hot pot base material is not prone to moisture absorption and rancidity during storage.

[0029] The beef tallow hot pot base material product prepared by the method of the present application should be stored in a cool and dry place, avoiding high temperature environment above 40℃ and direct sunlight, and the package should be resealed after opening if it is not used up at one time, and the product has a shelf life of not less than 18 months at room temperature. DETAILED DESCRIPTION

[0030] The technical solution of the present application can be implemented in the following manner.

[0031] The preparation method of the beef tallow hot pot base material which can be taken arbitrarily specifically includes the following steps:

[0032] 1) Preparation of seasoning paste: water-soluble raw materials (the present application prepares raw materials according to the taste requirements of beef tallow hot pot base material products, and divides them into water-soluble raw materials, solid raw materials and oil-soluble raw materials according to the properties of the raw materials), such as edible salt, white sugar, MSG, chicken paste, yeast extract, soy sauce, bean paste, taste nucleotide, etc. are added with water as needed, and then homogenized, and then 10-30% of the mass of the materials is added with malt dextrin or corn starch to prepare a paste.

[0033] 2) Preparation of seasoning granules: the above seasoning paste is fed into a granulator to prepare dry seasoning granules with a diameter of less than 2mm.

[0034] 3) Preparation of beef tallow-based seasoning: solid raw materials that need to be extracted with beef tallow, such as chili peppers, spices, ginger and garlic, are added as needed into beef tallow which is melted and heated to 120-170℃, stirred and extracted for 5-15 minutes, then 80-100℃ is kept for 3-8 hours, filtered, and finally oil-soluble raw materials such as chili oil resin, chili red, pepper oil, oil-based essence, etc. are added and stirred evenly.

[0035] 4) Preparation of core material: the beef tallow-based seasoning is cooled to 75-85℃, and the seasoning granules are mixed at a mass ratio of 1:1.5-2, stirred evenly, and then immediately reduced to 45-60℃, and prepared into a cube with a side length of 0.8-1.5cm or a cylinder with a cross-sectional diameter of 0.8-1.5cm and a height of 0.8-1cm by extrusion granulation, cutting and other methods; and then quickly cooled to below 15℃.

[0036] 5) Preparation of beef tallow small ball: put the cooled core material into a drum stirrer, start the stirrer, and keep the temperature in the stirrer below 10℃, and continuously roll the core material in the drum, while heating the beef tallow-based seasoning material to 65-75℃, and continuously spray the core material with the beef tallow-based seasoning material in the form of droplets at a rate of 0.3-0.6 times the mass of the core material within 20-40 minutes, until the core material is completely coated with the beef tallow-based seasoning material, forming a spherical shape with a diameter of 1.2-2.5 cm.

[0037] 6) Preparation of isolation layer base material: mix gelatin (180-200 bloom) 80-100 parts, soluble starch 10-15 parts, tea extract (a product obtained by extracting green tea with an organic solvent and drying, with a polyphenol content of more than 75%) 1-4 parts, and add water 250-300 parts, heat to 55-65℃, and then add glycerol 8-12 parts, and cool to room temperature.

[0038] 7) Coating of isolation layer: place the prepared beef tallow small ball in a vibrating sieve, and keep the temperature in the vibrating sieve below 15℃, and continuously spray the beef tallow small ball with the isolation layer base material at a rate of 30-50% of the mass of the beef tallow small ball within 20-30 minutes, and continuously supply cold air and keep the vibrating, until the beef tallow small ball is coated with the isolation layer, and the coating layer is hardened and dried.

[0039] It should be noted that the above only describes some specific embodiments of the present application, but the protection scope of the present application is not limited thereto, and any changes or substitutions within the technical scope disclosed by the present application can be easily thought of by those skilled in the art, and should be covered within the protection scope of the present application.

[0040] The technical solutions and effects of the present application will be further described below through actual examples.

[0041] Example

[0042] I. Preparation of beef tallow hotpot base material for arbitrary use

[0043] The specific experimental steps for preparing the beef tallow hotpot base material for arbitrary use according to the method of the present application are as follows:

[0044] 1) Preparation of seasoning paste: take 16 parts of monosodium glutamate, 0.6 parts of disodium inosinate (I+G), 20 parts of salt, 4 parts of sugar, 4 parts of chicken paste, 8 parts of yeast extract, 11.4 parts of water, and 16 parts of bean paste, mix the above raw materials uniformly, pass through a homogenizer, and then add 20 parts of corn starch, and mix uniformly to form a paste.

[0045] 2) Preparation of seasoning granules: feed the above seasoning paste into a granulator to prepare dry powder.

[0046] 3) Preparation of butter-based seasoning: Take 17 parts of chili paste, 9 parts of pickled chili, 6 parts of small pepper, 5 parts of garlic, 3 parts of ginger, 11.4 parts of spices, and 43 parts of butter. After the butter is heated and melted, the temperature is raised to 150°C, and the materials are added. Stir and extract for 10 minutes, then heat and stew at 100°C for 8 hours. Filter, and finally add 1.7 parts of chili oil resin, 1.7 parts of chili red, 1.7 parts of pepper oil, and 0.5 parts of hot pot essence oil, and stir evenly.

[0047] 4) Preparation of core material: Cool the butter-based seasoning to 75°C, and mix with seasoning particles at a mass ratio of 1:1.5. Put into the extrusion granulation equipment, reduce the core material temperature to 50°C, and form cylindrical bodies with a cross-sectional diameter of 0.8 cm and a height of 0.8 cm by extrusion cutting. Then quickly cool to 10°C.

[0048] 5) Preparation of butter balls: Put 1 kg of prepared core material into a drum mixer, turn on the mixer, and adjust the temperature to 5°C. Make the core material continuously roll in the drum, and at the same time, heat 0.5 kg of butter-based seasoning to 75°C. Sprinkle evenly on the surface of the core material in the form of dispersed droplets within 30 minutes to prepare small balls with a diameter of about 1.4 cm.

[0049] 6) Preparation of isolation layer base material: Mix 100 parts of gelatin, 12 parts of water-soluble starch, and 2 parts of tea extract, add 250 parts of water, mix, heat to 65°C, then add 8g of glycerol, and cool.

[0050] 7) Coating of isolation layer: Put 4 kg of prepared butter balls into a vibrating sieve with a temperature of 10°C, and at the same time, pass cold air. Then evenly sprinkle 1.2 kg of isolation layer base material on the surface of the butter balls within 30 minutes, continue to pass cold air and keep vibrating for 15 minutes.

[0051] 8) Irradiation sterilization of the balls and packaging in a dry environment. The packaging material uses PET self-sealing bag, PET aluminum plastic composite self-sealing bag, and PET inner liner, with a net content of 80-120g, to obtain butter hot pot seasoning for random use.

[0052] II. Performance test

[0053] Select the commercially available 400g ordinary beef oil hot pot condiment (sample A), commercially available 80g small block hot pot condiment (sample B) and the small spherical hot pot condiment (sample C) of about 1.4cm in diameter prepared by the embodiment of the application 80g (44 small balls), no oil antioxidant is added in the three sample ingredients, after removing the package, the three samples are respectively put into white porcelain dishes, placed in a 37℃ constant temperature incubator (relative humidity is set to 85%), and the related quality indexes are measured at 3 months, 6 months, 9 months, 12 months, 15 months, 18 months, the change of peroxide value of the sample during storage is shown in table 1; the sample state is observed at 18 months of storage, and the results are shown in table 2.

[0054] Table 1 Change of peroxide value of sample during storage

[0055] Peroxide value (g / 100g) Sample A Sample B Sample C Initial 0.13 0.20 0.17 3 months 0.19 0.28 0.17 6 months 0.20 0.27 0.19 9 months 0.32 0.28 0.17 12 months 0.47 0.40 0.21 15 months 0.54 0.75 0.19 18 months 0.62 0.89 0.20

[0056] Table 2 Appearance state of sample stored for 18 months

[0057] Condition Sample A Sample completely deformed, stuck to the porcelain dish, soft and sticky texture, surface moist, with a rancid smell. Sample B Sample completely deformed, stuck to the porcelain dish, soft and sticky texture, surface moist, with a rancid smell. Sample C Lower sample partially soft couch, but easily separated from the porcelain dish, soft texture, dry surface, normal odor.

[0058] From the experimental results, the sample prepared according to the application can effectively avoid the problems of moisture absorption and oxidation caused by exposure of traditional hot pot condiment to air in extreme environment, and can slow down the deformation of the sample to a certain extent. If the means such as sealing, drying, adding a supporting box in the package are used, the deformation problem during storage can be effectively avoided.

Claims

1. A method for preparing a readily available beef tallow hot pot base, characterized in that, Includes the following steps: a. Preparation of seasoning granules: Water-soluble raw materials are mixed with water and homogenized, then maltodextrin or corn starch is added and mixed to form a paste. The paste is fed into a granulator to prepare dried seasoning granules. b. Preparation of butter-based seasoning: The solid raw material is extracted and boiled with butter, filtered, and then oil-soluble raw material is added and stirred evenly to prepare butter-based seasoning; c. Preparation of core material: After cooling the butter-based seasoning to 75~85℃, add the seasoning granules and stir to mix well. Then, quickly cool down to 45~60℃ and granulate. Then, quickly cool down to below 15℃ to prepare the core material. d. Preparation of butter balls: Place the core material in a mixer and roll it continuously. At the same time, spray butter-based seasoning at 60~75℃ evenly on the surface of the core material in the form of dispersed droplets until the core material is completely coated with butter-based seasoning, forming spheres with a diameter of 1.2~2.5 cm, thus preparing butter balls. e. Applying the release layer: Place the butter balls in a vibrating screen and keep vibrating while continuously blowing cold air through them. At the same time, spray the release layer base material evenly onto the surface of the butter balls until the butter balls are coated with the release layer base material and the coating layer hardens and dries. The preparation method of the isolation layer base material is as follows: mix 80-100 parts of gelatin, 10-15 parts of soluble starch, 1-4 parts of tea extract and 250-300 parts of water, then heat to 55-65℃ and add 8-12 parts of glycerin, mix well and cool to room temperature. The tea extract is a product of green tea that has been extracted and dried using an organic solvent and has a polyphenol content of more than 75%. f. After coating the isolation layer, the butter balls are sterilized by irradiation and packaged in a dry environment to obtain butter hot pot base that can be used at will.

2. The method for preparing the readily available beef tallow hot pot base according to claim 1, characterized in that: The ingredients are formulated according to the flavor requirements of the beef tallow hot pot base product, and are classified into water-soluble ingredients, solid ingredients, and oil-soluble ingredients according to their properties; the ingredients must meet at least one of the following requirements: Water-soluble ingredients include at least one of the following: edible salt, white sugar, monosodium glutamate, chicken extract, yeast extract, soy sauce, soybean meal, and flavor nucleotides. Oil-soluble ingredients include at least one of capsicum oleoresin, capsicum red, Sichuan pepper oil, and oil-based flavoring.

3. The method for preparing the readily available beef tallow hot pot base according to claim 1, characterized in that: In step a, the amount of maltodextrin or corn starch added is 10-30% of the mass of the homogenized material; the diameter of the flavoring particles is less than 2 mm.

4. The method for preparing the readily available beef tallow hot pot base according to claim 1, characterized in that: In step b, the specific method of extraction and cooking is as follows: add the solid raw materials as needed to the melted and heated butter at 120~170℃, stir and extract for 5~15 minutes, and then keep warm at 80~100℃ for 3~8 hours.

5. The method for preparing the readily available beef tallow hot pot base according to claim 1, characterized in that: In step c, the mass ratio of butter-based seasoning to seasoning granules is 1:1.5~2; the granulation method is to prepare the cooled material into cubes with a side length of 0.8~1.5cm or cylinders with a cross-sectional diameter of 0.8~1.5cm and a height of 0.8~1cm by extrusion granulation and cutting.

6. The method for preparing the readily available beef tallow hot pot base according to claim 1, characterized in that: In step d, the temperature inside the mixer is controlled to be below 10℃; the amount of butter-based seasoning sprayed is 0.3 to 0.6 times the mass of the core material; the spraying time is 20 to 40 minutes.

7. The method for preparing the readily available beef tallow hot pot base according to claim 1, characterized in that: In step e, the temperature inside the vibrating screen is controlled to be below 15℃; the amount of base material for the sprayed isolation layer is 30-50% of the mass of the butter balls; and the spraying time is 20-30 minutes.

8. A butter hot pot base that can be used at will, prepared by any one of claims 1 to 7.