Zanthoxylum armatum hotpot condiment and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and discloses a rattan pepper hotpot condiment and a preparation method thereof. Based on the problems that an existing rattan pepper hotpot condiment lacks the physical sense of rattan pepper and is thin in flavor, fresh rattan pepper is mixed with fish paste and an edible fungus aqueous extract, Kluyveromyces lactis and rhizopus snowwhite are inoculated for fermentation treatment, and the fish paste is gradually dissolved in a fermentation system containing the edible fungus aqueous extract and permeates into the fresh rattan pepper; and the flavor of the zanthoxylum armatum hotpot condiment is enriched. According to the rattan pepper hotpot condiment, flavor substances can be reserved to a great extent in the cooking process, and the rattan pepper hotpot condiment has better flavor, better physicochemical indexes and longer shelf life under the condition that no preservative is added.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a rattan pepper hot pot base and a preparation method thereof. Background Art

[0002] Hotpot, also known as "antique soup" in ancient times, is a cooking method suitable for all ages and one of China's original delicacies. Hotpot base is the core of hotpot. Traditional hotpot base is mainly spicy and clear soup. Spicy hotpot base has a strong and spicy flavor, which can bring taste buds pleasure and is loved by most consumers, but it is more irritating to the stomach and intestines, and it is easy to get hot and irritated after eating. Although clear soup hotpot base is more healthy, the taste is relatively simple.

[0003] In recent years, with the demand of consumers for diversified tastes and healthy diet, a large number of new hot pot soup bases have emerged in the market. Peppercorn is a common medicinal and edible plant, and its fragrance is close to that of green peppercorn, but compared with green peppercorn, its numbing fragrance is heavier, which makes people feel hungry after smelling it. The peppercorn hot pot soup base made from peppercorns is spicy, fresh and fragrant, with a strong numbing fragrance, and consumers will not experience gastrointestinal discomfort, getting angry, etc. after eating. As a new hot pot soup base, peppercorn hot pot soup base is increasingly favored by consumers for its unique flavor and health attributes. However, the existing peppercorn hot pot soup base is mostly made from peppercorn oil or other peppercorn extracts, and the raw materials are rarely completely fresh peppercorns, lacking the physical feel of peppercorns, and the flavor is relatively thin. Even if it is made from fresh peppercorns, the hot pot soup base still has the problem of thin flavor. Summary of the invention

[0004] To solve the above problems, the first purpose of the present invention is to provide a method for preparing a hot pot base of Sichuan peppercorns, which comprises mixing and fermenting fresh Sichuan peppercorns with fish paste and edible fungus water extract, and then mixing the mixture with fried edible oil at low temperature to form a hot pot base, thereby greatly enriching the flavor of the Sichuan peppercorns hot pot base and solving the problem that the flavor substances are easily volatilized during the cooking process.

[0005] The second object of the present invention is to provide a Sichuan pepper hot pot base prepared according to the above preparation method, which has better culinary indicators and a longer shelf life without adding preservatives.

[0006] In order to achieve the above object, in a first aspect, the present invention provides a method for preparing a Sichuan pepper hot pot base, comprising: The fresh peppercorns are mixed with fish paste and edible fungus water extract, and inoculated with lactic Kluyveromyces lactis and Rhizopus niveus for fermentation to obtain a fermented material; After frying the edible oil and auxiliary materials, mix them with the fermentation materials at 40-60°C; The fish paste is obtained by mashing fish meat into paste, adding Aspergillus root protease and flavor protease for enzymolysis, and then steaming.

[0007] Furthermore, the mass ratio of the fresh peppercorns, fish paste, and edible fungus water extract is 1: (0.2-0.3): (0.08-0.1).

[0008] Furthermore, the mass ratio of the fermented material to the edible oil is 1:(2.5-3).

[0009] Furthermore, the inoculation amounts of Kluyveromyces lactis and Rhizopus niveus are 1.2%-1.5% and 0.8%-1% of the mass of fresh pepper, respectively.

[0010] Furthermore, the addition amounts of the Aspergillus root protease and flavor protease are 0.5%-0.8% and 1%-1.5% of the fish meat mass.

[0011] Furthermore, the enzymatic hydrolysis temperature is 45-55°C and the time is 8-10 min.

[0012] Furthermore, the steaming time is 30-120 s.

[0013] Furthermore, the fermentation temperature is 30-35°C and the fermentation time is 18-20 h.

[0014] In a second aspect, the present invention provides a Sichuan pepper hot pot soup base, which is prepared by any of the above-mentioned methods for preparing Sichuan pepper hot pot soup base.

[0015] The beneficial effects of the present invention are: The invention is based on the problem that the existing Sichuan pepper hot pot soup base lacks the real Sichuan pepper texture and has a weak flavor. Firstly, fish meat is enzymolyzed and steamed to obtain fish paste, fresh Sichuan pepper, the fish paste and an edible fungus water extract are mixed, and then lactic Kluyveromyces lactis and Rhizopus niveus are inoculated for fermentation treatment, so that the fish paste is gradually dissolved in a fermentation system containing the edible fungus water extract and infiltrated into the fresh Sichuan pepper; then the fermented material is mixed with edible oil at a low temperature to obtain the Sichuan pepper hot pot soup base with significantly improved flavor.

[0016] The flavor substances of the rattan pepper hot pot base of the invention can be retained to a great extent during the cooking process, and the base has a better flavor.

[0017] The rattan pepper hot pot soup base of the invention solves the problem that fish meat and fresh rattan pepper cannot be preserved for a long time in the hot pot soup base, and has a long shelf life without adding any preservatives. DETAILED DESCRIPTION

[0018] In order to make the purpose, technical scheme and advantages of the present invention clearer, the scheme of the present invention is further described in detail below in conjunction with embodiment.It will be appreciated by those skilled in the art that the following examples are exemplary only, are only used to illustrate the present invention, and should not be regarded as limiting the scope of the present invention.In addition, in the following description, if the specific technology or conditions are not indicated in the embodiment, the technology or conditions described in the document in this area or the product specification are carried out.The reagents used or the instrument that do not indicate the manufacturer are all conventional products that can be obtained by commercial purchase.

[0019] There are already hot pot soup base products related to Sichuan pepper on the market, but most of them are not made entirely from fresh Sichuan pepper, but instead use Sichuan pepper oil or other Sichuan pepper extracts. As a result, the hot pot soup base has the flavor of Sichuan pepper, but lacks the actual texture of Sichuan pepper and has a relatively thin flavor.

[0020] In view of the problems existing in the existing rattan pepper hot pot soup base, the first embodiment of the present invention provides a method for preparing rattan pepper hot pot soup base, comprising: The fresh peppercorns are mixed with fish paste and edible fungus water extract, and inoculated with lactic Kluyveromyces lactis and Rhizopus niveus for fermentation to obtain a fermented material; The edible oil and auxiliary materials are fried and then mixed with the fermentation materials at 40-60°C.

[0021] In this embodiment, the preparation method of fish paste is: mash the fish meat into paste, add Aspergillus protease and flavor protease for enzymolysis, and then steam. The fish meat can be common mullet meat, sea bass meat, crucian carp meat, grass carp meat, etc. The fish meat in this embodiment is mullet meat with very few bones.

[0022] In a further embodiment, the amount of the Aspergillus root protease and flavor protease added is 0.5%-0.8% and 1%-1.5% of the fish meat mass. The enzyme activities of the Aspergillus root protease and flavor protease are 2.5×10 4 U / g, 6×10 4 U / g. The enzymatic hydrolysis temperature is 45-55°C and the time is 8-10 min. The fish paste obtained by the enzymatic hydrolysis can be effectively fermented and dissolved in the subsequent process.

[0023] In a further embodiment, the steaming method is: the enzymatically hydrolyzed fish material is spread on a steaming plate with a thickness of 0.3-0.5 cm, and placed in a steamer for steaming for 30-120 seconds. One purpose of the steaming is to kill the enzyme, and the second purpose is to reduce the impact of microorganisms in the fish paste on the subsequent fermentation process. The steaming time should not be too long. If it exceeds 120 seconds, the tissue state of the fish paste will become compact, which is not conducive to subsequent fermentation and dissolution. It is understandable that the steaming also includes a cooling process.

[0024] In this embodiment, the preparation method of the edible fungus water extract is: put the edible fungus into water at a solid-liquid ratio of 1:1, cook at 60-80°C for 2-4 hours, and filter to remove the residue after cooling. The edible fungus can be selected from one or more common edible fungi, for example, one or more of Flammulina velutipes, Pleurotus eryngii, Hericium erinaceus, Shiitake mushroom, and Matsutake. The edible fungus in this embodiment is obtained by mixing Pleurotus eryngii and Hericium erinaceus in a mass ratio of 1:1.

[0025] In this embodiment, the purpose of fermentation is to gradually dissolve the fish paste in the fermentation system containing the edible fungus water extract and infiltrate into the fresh peppercorns. On the one hand, it can enrich the flavor of the peppercorn hot pot base, and on the other hand, it can enable the flavor and numbing taste of the peppercorn hot pot base to be retained for a long time during the cooking process.

[0026] In the fermentation system of this embodiment, the mass ratio of fresh pepper, fish paste, and edible fungus water extract is 1: (0.2-0.3): (0.08-0.1). The strains used for fermentation are Kluyveromyces lactis and Rhizopus niveus, both purchased from Beijing Biobo Biotechnology Co., Ltd. The inoculation amounts of Kluyveromyces fragilis and Rhizopus niveus are 1.2%-1.5% and 0.8%-1% of the mass of fresh pepper, respectively.

[0027] In this embodiment, the fermentation temperature is 30-35° C. and the fermentation time is 18-20 h. It should be noted that the fish paste in this embodiment can be fully dissolved within the above fermentation time only in a fermentation system containing edible fungi water extract.

[0028] It should be noted that in order to ensure the flavor enhancement effect of the hot pot base, the fermented material obtained by the aforementioned fermentation treatment can only be mixed with edible oil at a low temperature of 40-60°C to prepare the hot pot base, and the traditional high-temperature frying process cannot be used.

[0029] In this embodiment, the mass ratio of the fermented material to the edible oil is 1:(2.5-3). The edible oil is obtained by mixing butter and vegetable oil in a mass ratio of 2:1.

[0030] In this embodiment, the edible oil and the fermented material are mixed before being stir-fried with auxiliary materials, and the auxiliary materials include compound spices, a first compound seasoning, and a second compound seasoning. The specific stir-frying process is as follows: preheat the wok, add edible oil and raise the oil temperature to 150-170°C, add the compound spices and stir-fry for 3-5 minutes, then remove them, then reduce the oil temperature to 90-110°C, add the first compound seasoning and stir-fry for 30-60 seconds, turn off the heat, and then add the second compound seasoning and mix evenly. It can be understood that when the temperature of the edible oil treated above drops to 40-60°C, the fermented material can be directly added and mixed evenly to obtain the pepper hot pot base.

[0031] In a further embodiment, the addition amount of the composite spice, the first composite seasoning, and the second composite seasoning is 50%-70%, 15-30%, and 4%-10% of the edible oil content, respectively. The composite spice includes dried chili pepper, onion, ginger, garlic, cinnamon, star anise, white cardamom, bay leaf, clove, and angelica, and the mass ratio is (3-5): (3-4): (2-4): (3-5): (0.03-0.05): (0.02-0.04): (0.03-0.04): (0.02-0.03): (0.02-0.04): (0.01-0.03). The first composite seasoning includes bean paste, fermented black beans, and light soy sauce, and the mass ratio is (1.2-1.5): (0.5-0.8): (0.08-0.15). The second composite seasoning includes salt, monosodium glutamate and white sugar in a mass ratio of (2-4):(1-3):(0.5-1.5).

[0032] In this embodiment, the fermented material and the edible oil are mixed and packaged and sterilized. The sterilization is performed at 0.1 MPa and 121° C. for 6-10 min.

[0033] It should be noted that Rhizopus snow white will produce lipase during the fermentation process. The above sterilization treatment not only kills the microorganisms in the hot pot base, but also inactivates the lipase produced by the fermentation, thereby preventing the decomposition of fats in the hot pot base.

[0034] The second embodiment of the present invention provides a Sichuan pepper hot pot soup base prepared according to the above-mentioned Sichuan pepper hot pot soup base preparation method.

[0035] The total amount of flavor substances in the Sichuan pepper hot pot base of this embodiment is high, and the flavor substances can be retained to a great extent during the cooking process, so it has a better flavor.

[0036] The Sichuan pepper hot pot base of this embodiment does not contain any preservatives, and its physical and chemical indicators such as amino acid nitrogen and peroxide value are better than those of traditional Sichuan pepper hot pot base. It will not cause gastrointestinal discomfort or getting angry after consumption, is suitable for a wide range of people, and has a shelf life of up to 12 months at room temperature.

[0037] Specific embodiments for implementing the present invention will be disclosed below, as well as corresponding comparative examples to demonstrate the relevant technical effects of the present invention.

[0038] Example 1 (1) Raw material pretreatment Fresh peppercorns: Remove the stems of freshly picked peppercorns and wash the fruits to remove dust and impurities on the surface; Mullet meat: remove the scales and internal organs of fresh mullet, rinse with hot water to remove the mucus, and remove the fins and bones; Edible fungi: clean the King Oyster Mushroom and Hericium erinaceus and mix them in a 1:1 mass ratio; Cooking oil: Mix butter and vegetable oil in a 2:1 mass ratio; Compound spices: mix dried chili pepper, onion, ginger, garlic, cinnamon, star anise, cardamom, bay leaf, clove and angelica in a mass ratio of 3:3:4:5:0.03:0.02:0.03:0.03:0.04:0.03; First composite seasoning: mix bean paste, fermented black beans, and light soy sauce in a mass ratio of 1.2:0.5:0.15; Second compound seasoning: mix salt, MSG and sugar in a mass ratio of 2:3:0.5.

[0039] (2) Preparation of fermentation materials The enzyme activities of the Aspergillus root protease and flavor protease are 2.5×10 4 U / g, 6×10 4 Preparation of fish paste: mash the mullet meat into paste, add 0.5% of the weight of the mullet meat Aspergillus root proteinase (enzyme activity of 2.5×10 4 U / g) and 1% flavor protease (enzyme activity of 6×10 4 U / g), after enzymatic hydrolysis at 45℃ for 8 min, it was spread on a steaming plate with a thickness of 0.3 cm, steamed in a steamer for 120 s, and cooled to room temperature; Preparation of edible fungus water extract: put the edible fungus into water at a solid-liquid ratio of 1:1, boil at 60°C for 2 h, and filter to remove the residue after cooling; Fresh peppercorns, fish paste and edible fungus water extract were mixed in a mass ratio of 1:0.2:0.08, inoculated with 1.2% of the mass of fresh peppercorns Kluyveromyces fragilis and 0.8% of Rhizopus niveus, and fermented at 30°C for 18 h to obtain a fermented material.

[0040] (3) Preparation of Sichuan pepper hotpot base Preheat the wok, add edible oil and raise the oil temperature to 150℃, add 50% of the mass of the edible oil and stir-fry for 3 min, then remove, then reduce the oil temperature to 90℃, add 15% of the mass of the edible oil and stir-fry for 30 s, turn off the heat, add 4% of the mass of the edible oil and mix evenly, when the oil temperature cools to 40℃, add the fermentation material at a mass ratio of 1:2.5 between the fermentation material and the edible oil, mix evenly, package in a food-grade packaging bag, and sterilize at 0.1 MPa and 121℃ for 6 min.

[0041] Example 2 (1) Raw material pretreatment Fresh peppercorns: Remove the stems of freshly picked peppercorns and wash the fruits to remove dust and impurities on the surface; Mullet meat: remove the scales and internal organs of fresh mullet, rinse with hot water to remove the mucus, and remove the fins and bones; Edible fungi: clean the King Oyster Mushroom and Hericium erinaceus and mix them in a 1:1 mass ratio; Cooking oil: Mix butter and vegetable oil in a 2:1 mass ratio; Composite spices: mix dried chili pepper, onion, ginger, garlic, cinnamon, star anise, white cardamom, bay leaf, clove and angelica dahurica in a mass ratio of 4:3:3:4:0.04:0.03:0.03:0.02:0.03:0.02; First composite seasoning: mix bean paste, fermented black beans and light soy sauce in a mass ratio of 1.3:0.7:0.12; Second compound seasoning: mix salt, MSG and sugar in a mass ratio of 3:2:1.

[0042] (2) Preparation of fermentation materials Preparation of fish paste: mullet meat was mashed into paste, and 0.6% of the weight of mullet meat was added with Aspergillus radix protease (enzyme activity of 2.5×10 4 U / g) and 1.3% flavor protease (enzyme activity of 6×10 4 U / g), after enzymatic hydrolysis at 50℃ for 9 min, it was spread on a steaming plate with a thickness of 0.4 cm, steamed in a steamer for 80 s, and cooled to room temperature; Preparation of edible fungus water extract: put the edible fungus into water at a solid-liquid ratio of 1:1, boil at 70°C for 3 h, and filter to remove the residue after cooling; Fresh peppercorns, fish paste and edible fungus water extract were mixed in a mass ratio of 1:0.25:0.09, inoculated with 1.3% of the mass of fresh peppercorns Kluyveromyces fragilis and 0.9% of Rhizopus niveus, and fermented at 33°C for 19 h to obtain a fermented material.

[0043] (3) Preparation of Sichuan pepper hotpot base Preheat the wok, add edible oil and raise the oil temperature to 160℃, add 60% of the mass of the edible oil and stir-fry for 4 min, then remove, then reduce the oil temperature to 100℃, add 25% of the mass of the edible oil and stir-fry for 45 s, turn off the heat, add 7% of the mass of the edible oil and mix evenly, when the oil temperature cools to 50℃, add the fermentation material at a mass ratio of 1:2.8 between the fermentation material and the edible oil, mix evenly, and package in a food-grade packaging bag, and sterilize at 0.1 MPa and 121℃ for 8 min.

[0044] Example 3 (1) Raw material pretreatment Fresh peppercorns: Remove the stems of freshly picked peppercorns and wash the fruits to remove dust and impurities on the surface; Mullet meat: remove the scales and internal organs of fresh mullet, rinse with hot water to remove the mucus, and remove the fins and bones; Edible fungi: clean the King Oyster Mushroom and Hericium erinaceus and mix them in a 1:1 mass ratio; Cooking oil: Mix butter and vegetable oil in a 2:1 mass ratio; Compound spices: mix dried chili pepper, onion, ginger, garlic, cinnamon, star anise, white cardamom, bay leaf, clove and angelica dahurica in a mass ratio of 5:4:2:3:0.05:0.04:0.04:0.02:0.02:0.01; First composite seasoning: mix bean paste, fermented black beans, and light soy sauce in a mass ratio of 1.5:0.8:0.08; Second compound seasoning: mix salt, MSG and sugar in a mass ratio of 4:1:1.5.

[0045] (2) Preparation of fermentation materials Preparation of fish paste: mullet meat was mashed into paste, and 0.8% of the weight of mullet meat was added with Aspergillus radix protease (enzyme activity of 2.5×10 4 U / g) and 1.5% flavor protease (enzyme activity of 6×10 4 U / g), after enzymatic hydrolysis at 55℃ for 10 min, spread it on a steaming plate with a thickness of 0.5 cm, steam it in a steamer for 30 s, and cool it to room temperature; Preparation of edible fungus water extract: put the edible fungus into water at a solid-liquid ratio of 1:1, boil at 80°C for 4 h, and filter to remove the residue after cooling; Fresh peppercorns, fish paste and edible fungus water extract were mixed in a mass ratio of 1:0.3:0.1, inoculated with 1.5% of the mass of fresh peppercorns Kluyveromyces fragilis and 1% of Rhizopus niveus, and fermented at 35°C for 20 h to obtain a fermented material.

[0046] (3) Preparation of Sichuan pepper hotpot base Preheat the wok, add edible oil and raise the oil temperature to 170℃, add 70% of the mass of the edible oil and stir-fry for 5 min, then remove, then reduce the oil temperature to 110℃, add 30% of the mass of the edible oil and stir-fry for 60 s, turn off the heat, add 7% of the mass of the edible oil and mix evenly, when the oil temperature cools to 60℃, add the fermentation material at a mass ratio of 1:3 to the edible oil, mix evenly, and package in a food-grade packaging bag, and sterilize at 0.1 MPa and 121℃ for 10 min.

[0047] Comparative Example 1 The pepper hotpot base is prepared according to the traditional process, and the specific preparation method is as follows: Preheat the wok, add edible oil and raise the oil temperature to 150℃, add 50% of the edible oil by weight of the compound spices and stir-fry for 3 min, then remove, then reduce the oil temperature to 90℃, add 15% of the edible oil by weight of the first compound seasoning and stir-fry for 30 s, then add fresh peppercorns according to the mass ratio of fresh peppercorns to edible oil of 1:2.5, stir-fry for 3 min, turn off the heat, add 4% of the edible oil by weight of the second compound seasoning and mix evenly, package in food-grade packaging bags after cooling, and sterilize at 0.1 MPa and 121℃ for 6 min; The preparation of fresh peppercorns, compound spices, the first compound seasoning, and the second compound seasoning is the same as in Example 1.

[0048] Comparative Example 2 The preparation method is the same as that of Example 1, except that in Example 2, no fermentation treatment is performed, that is, in step (2), fresh peppercorns, fish paste and edible fungus water extract are directly mixed to obtain a mixed material, and in step (3), the fermented material is replaced by the mixed material.

[0049] Comparative Example 3 The preparation method is the same as that in Example 1, except that in Comparative Example 3, Kluyveromyces fragilis is replaced by Pichia pastoris.

[0050] Comparative Example 4 The preparation method is the same as that in Example 1, except that in Comparative Example 4, Rhizopus niveus is replaced by Aspergillus niger.

[0051] Comparative Example 5 The preparation method is the same as that in Example 1, except that in Comparative Example 5, the edible fungus water extract is replaced with purified water.

[0052] Comparative Example 6 The preparation method is the same as that in Example 1, the difference is that the steaming step is omitted in the process of preparing the fish paste in Comparative Example 6.

[0053] Comparative Example 7 The preparation method is the same as that in Example 1, except that the steaming time in the fish paste preparation process of Comparative Example 7 is 150 s.

[0054] Comparative Example 8 The preparation method is the same as that in Example 1, the difference is that the enzymatic hydrolysis step is omitted in the process of preparing fish paste in Comparative Example 8.

[0055] Test Example 1 Sensory Evaluation The pepper hot pot soup base of the embodiment and the comparative example was mixed with water at a mass ratio of 1:10 and boiled for 5 min. A sensory evaluation panel consisting of 20 trained food professionals (10 men and 10 women) was selected to conduct a sensory evaluation on the boiled pepper hot pot soup base, observing its color and appearance, smelling it and tasting it, and evaluating and scoring it from four aspects: color, shape, fragrance and taste. The evaluation criteria are shown in Table 1, and the scoring results are shown in Table 2.

[0056] Table 1 Sensory evaluation standard table of Sichuan pepper hot pot base .

[0057] Table 2 Sensory evaluation results of each group of Sichuan pepper hot pot base samples .

[0058] According to the sensory evaluation results in Table 2, the pepper hot pot base prepared by the process of the present invention has good sensory quality, and the sensory scores of the embodiments are all above 95 points. Compared with Example 1, the scores of all indicators of the pepper hot pot base prepared by the traditional process in Comparative Example 1 have decreased; after the fermentation treatment was cancelled in Comparative Example 2, the scores of all indicators were significantly reduced, and the overall quality was seriously reduced, especially in terms of appearance, the presence of fish paste caused the hot pot base to have an obvious white odor; after the components in the fermentation system were replaced in Comparative Examples 3-5, the fermentation was incomplete, and the quality of the hot pot base was slightly reduced; Comparative Example 6 cancelled the steaming step of the fish paste, Comparative Example 7 extended the steaming time of the fish paste, and Comparative Example 8 cancelled the enzymatic hydrolysis step, which would affect the fermentation degree of the fish paste, thereby reducing the quality of the hot pot base.

[0059] Test Example 2: Determination of flavor substances The peppercorn hot pot soup base of the embodiment and the comparative example was mixed with water at a mass ratio of 1:10 and boiled. The volatile flavor substances of the hot pot soup base boiled for 5 min and 30 min were measured. The measuring method was as follows: (1) Sample processing Weigh 3.0 g of the above-mentioned cooked hot pot soup into a headspace bottle, put it into the activated thin film microextraction device, seal the bottle cap, put the headspace bottle into a heated shaker, extract at 80°C and 250 r / min for 60 min, and after the extraction, insert the extraction device into a thermal desorption device, analyze at 250°C for 5 min, and then perform GC-MS detection. The GC-MS detection conditions are: GC conditions: HP-5MS quartz column (30 m X 250 μm X 0.25 μm), carrier gas He, flow rate 1 mL / min, injection volume 1 μL, split ratio 20:1. The temperature program is as follows: the column temperature starts at 40°C, maintained for 2 min, then heated to 2500°C at 5°C / min, then maintained at 250°C for 10 min and heated to 280°C; MS conditions: GC-MS interface temperature 250 °C, electron bombardment ion source, electron energy 70 eV, ion temperature 230 °C, quadrupole temperature 150 °C, full scan, scanning range 35-550 m / z, solvent delay time 3 min.

[0060] The mass spectrum information obtained by the above GC-MS is compared with the mass spectrum information of known volatile compounds in the standard mass spectrum database, and a qualitative analysis is performed based on the degree of similarity.

[0061] The results of the determination of the amount of volatile flavor substances in the pepper hot pot base of the embodiment and the comparative example at different cooking times are shown in Tables 3 and 4.

[0062] Table 3 Determination results of volatile flavor compounds in Sichuan pepper hotpot base after cooking for 5 min .

[0063] Table 4 Determination results of volatile flavor compounds in each group of hot pot base after cooking for 30 min .

[0064] According to the experimental results in Tables 3 and 4, it can be seen that the total amount of flavor substances in the hot pot soup base prepared by the process of the present invention is the highest, and its flavor substances can be retained to a great extent during the long cooking process. Compared with Example 1, the hot pot soup bases of the hot pot soup bases of the comparative examples not only have a certain degree of reduction in the amount of flavor substances, but also have serious loss of flavor substances during the cooking process, resulting in a significant decrease in the edible quality of the hot pot soup base.

[0065] Test Example 3 Determination of physical and chemical indicators The amino acid nitrogen, acid value, peroxide value and aflatoxin B1 index of the pepper hot pot base of the embodiment and the comparative example were measured, and the measurement method of each index was as follows: Amino acid nitrogen: GB 5009.235-2016 "National Food Safety Standard Determination of Amino Acid Nitrogen in Food"; Acid value: GB 5009.229-2016 "National Food Safety Standard - Determination of Acid Value in Foods"; Peroxide value: GB 5009.227-2023 "National Food Safety Standard - Determination of Peroxide Value in Food"; Aflatoxin B1: GB 5009.22-2016 "National Food Safety Standard - Determination of Aflatoxins Group B and G in Foods".

[0066] The results of the culinary indices of the pepper hotpot base of the embodiment and the comparative example are shown in Table 5.

[0067] Table 5 Results of culinary chemical index determination of Sichuan pepper hotpot base .

[0068] According to the experimental results in Table 5, it can be seen that the acid value, peroxide value and aflatoxin B1 indicators of the Sichuan pepper hot pot base prepared by the process of the present invention all meet the national standards, the amino acid nitrogen content is high, and the product physical and chemical indicators are better.

[0069] Test Example 4 Determination of total colony count The samples of the pepper hot pot base of the embodiment and the comparative example were stored at room temperature (25°C), and the total number of colonies of the samples during storage was determined according to the method specified in GB 4789.2-2016 "National Food Safety Standard for Microbiological Examination of Food Colony Count Determination" and the total number of colonies exceeded the standard was recorded, where "-" means that the total number of colonies did not exceed the standard, and "+" means that the total number of colonies exceeded the standard, and the sampling interval was 2 months. The determination results are shown in Table 6.

[0070] Table 6 Exceeding the limit of total bacterial count in the pepper hotpot base during storage .

[0071] According to the results of total colony count determination in Table 6, it can be seen that the process of the present invention solves the problem that fish and fresh Sichuan pepper cannot be preserved for a long time in hot pot base. The total colony count of the prepared Sichuan pepper hot pot base does not exceed the standard after storage for 12 months, and has a long shelf life.

[0072] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a Sichuan pepper hotpot base, characterized in that: include: The fresh peppercorns are mixed with fish paste and edible fungus water extract, and inoculated with lactic Kluyveromyces lactis and Rhizopus niveus for fermentation to obtain a fermented material; After frying the edible oil and auxiliary materials, mix them with the fermentation materials at 40-60°C; The fish paste is obtained by mashing fish meat into paste, adding Aspergillus root protease and flavor protease for enzymolysis, and then steaming.

2. The preparation method according to claim 1, characterized in that The mass ratio of the fresh peppercorns, fish paste and edible fungus water extract is 1: (0.2-0.3): (0.08-0.1).

3. The preparation method according to claim 1, characterized in that: The mass ratio of the fermented material to the edible oil is 1:(2.5-3).

4. The preparation method according to claim 1, characterized in that: The inoculation amounts of Kluyveromyces lactis and Rhizopus niveus are 1.2%-1.5% and 0.8%-1% of the mass of the fresh peppercorns, respectively.

5. The preparation method according to claim 1, characterized in that: The addition amounts of the root Aspergillus protease and flavor protease are 0.5%-0.8% and 1%-1.5% of the fish meat mass.

6. The preparation method according to claim 1, characterized in that: The enzymatic hydrolysis temperature is 45-55°C and the time is 8-10 minutes.

7. The preparation method according to claim 1, characterized in that: The steaming time is 30-120 s.

8. The preparation method according to claim 1, characterized in that: The fermentation temperature is 30-35°C and the fermentation time is 18-20h.

9. The rattan pepper hot pot soup base prepared by the method for preparing the rattan pepper hot pot soup base as claimed in any one of claims 1 to 8.