Fish hot pot base and preparation method thereof

Abstract

The invention relates to the technical field of food base materials, in particular to a fish hot pot base material and a preparation method thereof. The base material comprises spices, wherein the spices are prepared from the following raw materials in parts by weight: 50-100g of tsaoko, 80-120g of cloves, 50-100g of white cardamom, 40-60g of paica, 80-120g of star anise, 20-30g of bibai, 40-60g of cinnamon bark, 90-110g of fragrant fruit, 150-250g of fennel, 20-30g of ginger, 20-30g of thyme, 20-30g of tangerine peel, 80-1 20g, galangal 20-30g, red bayberry 20-30g; Beneficial effects: Unique flavor: Through scientific spice ratio and precise frying process, the fish hot pot base has a unique flavor, rich aroma and rich taste; High stability: Strictly control the heat and moisture to ensure that the base has a stable flavor during storage and is not easy to deteriorate; Long shelf life: By frying the moisture-containing raw materials, the shelf life of the base is extended, which is suitable for large-scale production and long-term storage; Easy to operate: The preparation method has clear steps and easy operation, which is suitable for industrial production.

Description

Technical Field

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

[0002] Fish hotpot is a popular traditional food, and its flavor mainly depends on the mixing and preparation of the base. The traditional method of preparing fish hotpot base has problems such as imprecise heat control, unscientific spice ratio, and improper water control, which leads to unstable flavor, short shelf life, and easy to burn.

[0003] Although there are some methods for preparing hot pot soup base in the prior art, most of them lack systematicity and scientificity, and cannot meet the high requirements of modern food processing for quality and stability.

[0004] Therefore we propose a kind of fish hot pot soup base and preparation method thereof to solve the above problems. Summary of the invention

[0005] In view of the problems existing in the prior art, the present invention discloses a fish hot pot base and a preparation method thereof. The technical scheme adopted is that the base comprises spices, and the spices are made of the following raw materials in parts by weight: 50-100g of tsaoko, 80-120g of cloves, 50-100g of white cardamom, 40-60g of galangal, 80-120g of star anise, 20-30g of bibai, 40-60g of cinnamon, 90-110g of fragrant fruit, 150-250g of fennel, 20-30g of ginger, 20-30g of thyme, 20-30g of tangerine peel, 80-120g of bay leaf, 20-30g of galangal, and 20-30g of red bay leaf.

[0006] As a preferred technical solution of the present invention, the spice is made of the following raw materials in parts by weight: 75g of cardamom, 100g of cloves, 75g of white cardamom, 50g of ophiopogon, 100g of star anise, 25g of bibai, 50g of cinnamon, 100g of fragrant fruit, 200g of fennel, 25g of ginger, 25g of thyme, 25g of tangerine peel, 100g of bay leaf, 25g of galangal, and 25g of red bay leaf.

[0007] As a preferred technical solution of the present invention, the auxiliary materials are made of the following raw materials in parts by weight: 200-300g of bean paste, 150-250g of fermented black beans, 100-200g of rock sugar, 500-1500g of old ginger slices, 1000-2000g of green onions, 500-1500g of onions, 3000-7000g of butter, 3000-7000g of chicken oil, 5000-15000g of rapeseed oil, 3000-7000g of lard, 2000-3000g of chili, 300-700g of green pepper and 300-700g of red pepper.

[0008] As a preferred technical solution of the present invention, the auxiliary material is made of the following raw materials in parts by weight: 250g of bean paste, 200g of fermented black beans, 150g of rock sugar, 1000g of old ginger slices, 1500g of green onions, 1000g of onions, 5000g of butter, 5000g of chicken oil, 10000g of rapeseed oil, 5000g of lard, 2500g of chili, 500g of green pepper and 500g of red pepper.

[0009] As a preferred technical solution of the present invention, the method for preparing the fish hot pot base comprises the following steps:

[0010] S1. Tools: steel bucket, frying spatula, colander, electronic scale, high-fire stove;

[0011] S2. Material preparation: Pour 500g of high-proof liquor into a stainless steel basin and place it next to an electronic scale for later use;

[0012] S3. Weighing: Weigh according to the ratio of spices and auxiliary materials;

[0013] S4, making ciba chili peppers: cut the chili peppers into sections, sieve out the chili seeds, pour into a basin of 100°C boiling water and soak for 8 hours, remove and drain, and then crush into a fine and uniform puree;

[0014] S5. Pickling pepper: Soak green and red peppercorns in 100°C boiling water;

[0015] S6. Stir-fry auxiliary ingredients: Pour rapeseed oil into a steel barrel, add rock sugar until it melts, then pour in bean paste and fermented black beans, and stir-fry for 30 minutes;

[0016] S7. Stir-fry the main ingredients: pour the remaining rapeseed oil, beef tallow, chicken fat and lard into a steel barrel, add green onions, onions and ginger after the oil melts, and remove from the pan after squeezing the juice until it turns golden brown; add the glutinous rice pepper and stir-fry for 40 minutes, add all the spices, and continue to stir-fry until the glutinous rice pepper turns dark red; pour in the soaked Sichuan pepper, stir-fry until the moisture is dry, then add the stir-fried auxiliary ingredients, stir-fry for 10 minutes, turn off the heat and serve.

[0017] Beneficial effects of the present invention:

[0018] 1. Unique flavor: Through scientific spice ratio and precise frying process, the fish hot pot base has a unique flavor, rich aroma and rich taste;

[0019] 2. High stability: strictly control the temperature and moisture to ensure that the base material has a stable flavor during storage and is not easy to deteriorate;

[0020] 3. Long shelf life: By frying the raw materials containing water, the shelf life of the base material is extended, which is suitable for large-scale production and long-term storage;

[0021] 4. Easy operation: The preparation method has clear steps and is easy to operate, suitable for industrial production. DETAILED DESCRIPTION

[0022] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0023] Embodiment 1

[0024] The invention discloses a fish hot pot base and a preparation method thereof. The technical scheme adopted is that the base comprises spices, and the spices are prepared from the following raw materials in parts by weight: 75g of tsaoko, 100g of cloves, 75g of white cardamom, 50g of galangal, 100g of star anise, 25g of cyperus rotundus, 50g of cinnamon bark, 100g of fennel, 200g of fennel, 25g of ginger, 25g of thyme, 25g of tangerine peel, 100g of bay leaf, 25g of galangal, and 25g of red bay leaf.

[0025] As a preferred technical solution of the present invention, it also includes auxiliary materials, which are made of the following raw materials in parts by weight: 250g of bean paste, 200g of fermented black beans, 150g of rock sugar, 1000g of old ginger slices, 1500g of green onions, 1000g of onions, 5000g of butter, 5000g of chicken oil, 10000g of rapeseed oil, 5000g of lard, 2500g of chili, 500g of green pepper and 500g of red pepper.

[0026] As a preferred technical solution of the present invention, a method for preparing fish hot pot soup base comprises the following steps:

[0027] S1. Tools: steel bucket, frying spatula, colander, electronic scale, high-fire stove;

[0028] S2. Material preparation: Pour 500g of high-proof liquor into a stainless steel basin and place it next to an electronic scale for later use;

[0029] S3. Weighing: Weigh according to the ratio of spices and auxiliary materials;

[0030] S4, making ciba chili peppers: cut the chili peppers into sections, sieve out the chili seeds, pour into a basin of 100°C boiling water and soak for 8 hours, remove and drain, and then crush into a fine and uniform puree;

[0031] S5. Pickling pepper: Soak green and red peppercorns in 100°C boiling water;

[0032] S6. Stir-fry auxiliary ingredients: Pour rapeseed oil into a steel barrel, add rock sugar until it melts, then pour in bean paste and fermented black beans, and stir-fry for 30 minutes;

[0033] S7. Stir-fry the main ingredients: pour the remaining rapeseed oil, beef tallow, chicken fat and lard into a steel barrel, add green onions, onions and ginger after the oil melts, and remove from the pan after squeezing the juice until it turns golden brown; add the glutinous rice pepper and stir-fry for 40 minutes, add all the spices, and continue to stir-fry until the glutinous rice pepper turns dark red; pour in the soaked Sichuan pepper, stir-fry until the moisture is dry, then add the stir-fried auxiliary ingredients, stir-fry for 10 minutes, turn off the heat and serve.

[0034] Experimental data

[0035] 1. Flavor comparison experiment

[0036] Experimental purpose: To compare the flavor differences between the fish hot pot base of the present invention and the traditional base. Experimental method:

[0037] 10 professional tasters were selected to conduct a blind test on the base material of the present invention and the traditional base material.

[0038] Tasting indicators include aroma, taste, spiciness, numbness, aftertaste, etc., and the full score for each indicator is 10 points.

[0039] The experiment was repeated 3 times and the average value was taken.

[0040] Experimental results:

[0041] Evaluation indicators The base material of the present invention (average score) Traditional base material (average score) aroma 9.5 7.2 Taste 9.3 7.0 Spiciness 8.8 7.5 Numbness 9 7.3 Aftertaste 9.2 6.8

[0042] Conclusion: The base sauce of the present invention is significantly superior to the traditional base sauce in terms of aroma, taste, spiciness, numbness and aftertaste, and has a richer flavor and richer layers.

[0043] 2. Stability comparison experiment

[0044] Experimental purpose: To compare the stability of the base material of the present invention and the traditional base material during high temperature frying.

[0045] Experimental methods:

[0046] The base material of the present invention and the traditional base material are fried under the same conditions, and the time and degree of frying are recorded.

[0047] The degree of sticking is divided into: no sticking, slight sticking, moderate sticking, and severe sticking.

[0048] The experiment was repeated 5 times and the average value was taken.

[0049] Experimental results:

[0050] Base material type Paste time (minutes) Degree of paste Base material of the present invention 45 No-paste pot Traditional base material 30 Medium paste pot

[0051] Conclusion: The base material of the present invention shows higher stability during high-temperature frying and is not easy to stick to the pan, while the traditional base material will show moderate sticking after 30 minutes.

[0052] 3. Storage time comparison experiment

[0053] Experimental purpose: To compare the storage time of the base material of the present invention and the traditional base material at room temperature. Experimental method:

[0054] The base material of the present invention and the traditional base material are sealed and stored in a room temperature (25° C.) environment.

[0055] The microbial content (total colony count) and flavor changes of the base material are tested every 7 days.

[0056] The experiment lasted for 8 weeks.

[0057] Experimental results:

[0058] Retention time (weeks) Base material of the present invention (total colony count, CFU / g) Traditional base material (total colony count, CFU / g) 1 100 150 2 120 300 4 200 800 6 300 1500 8 500 2500

[0059] Flavor variations:

[0060] The flavor of the base material of the present invention remains basically unchanged within 8 weeks, and the aroma and taste do not decrease significantly.

[0061] The flavor of traditional base begins to weaken after 4 weeks, and a noticeable off-odor appears after 6 weeks.

[0062] Conclusion: The storage time of the base material of the present invention at room temperature is significantly longer than that of the traditional base material, and the flavor stability is higher.

[0063] 4. Moisture content comparison experiment

[0064] Experimental purpose: To compare the moisture content of the base material of the present invention and the traditional base material and their influence on preservation.

[0065] Experimental methods:

[0066] The moisture content of the base material of the present invention and the traditional base material was detected by using a moisture meter.

[0067] The initial moisture content and the change in moisture content after 4 weeks of storage were recorded.

[0068] Experimental results:

[0069] Base material type Initial moisture content (%) Moisture content after 4 weeks (%) Base material of the present invention 8.5 8.7 Traditional base material 12.0 13.5

[0070] Conclusion: The moisture content of the base material of the present invention is significantly lower than that of the traditional base material, and the moisture content changes less during storage, which is conducive to extending the storage time.

[0071] 5. Comprehensive sensory evaluation

[0072] Experimental purpose: To comprehensively evaluate the overall quality of the base material of the present invention and the traditional base material. Experimental method:

[0073] 20 consumers were selected to conduct comprehensive evaluation on the base material of the present invention and the traditional base material.

[0074] The scoring indicators include: appearance, aroma, taste, and overall satisfaction, with a maximum score of 10 points for each indicator.

[0075] The experiment was repeated twice and the average value was taken.

[0076] Experimental results:

[0077] Evaluation indicators The base material of the present invention (average score) Traditional base material (average score) Appearance 9.2 7.5 aroma 9.4 7.3 Taste 9.3 7.0 Overall satisfaction 9.5 7.2

[0078] Conclusion: The base material of the present invention is significantly superior to the traditional base material in terms of appearance, aroma, taste and overall satisfaction, and is more acceptable to consumers.

[0079] Experimental Summary

[0080] It can be seen from the above experimental data that the fish hot pot base of the present invention is significantly superior to traditional bases in terms of flavor, stability, shelf life and moisture control. Its unique spice ratio and scientific preparation method not only improve the quality of the base, but also extend the shelf life, making it suitable for large-scale production and long-term storage.

[0081] Components not described in detail herein are prior art.

[0082] Although the specific embodiments of the present invention are described in detail above, the present invention is not limited to the above embodiments. Various changes can be made within the knowledge of ordinary technicians in this field without departing from the purpose of the present invention, and modifications or deformations without creative labor are still within the protection scope of the present invention.

Claims

1. A fish hot pot soup base, characterized in that: The invention comprises spices, which are made from the following raw materials in parts by weight: 50-100g of tsaoko, 80-120g of cloves, 50-100g of white cardamom, 40-60g of galangal, 80-120g of star anise, 20-30g of bibai, 40-60g of cinnamon bark, 90-110g of fennel, 150-250g of cumin, 20-30g of ginger, 20-30g of thyme, 20-30g of tangerine peel, 80-120g of bay leaf, 20-30g of galangal and 20-30g of red bay leaf.

2. The fish hot pot soup base according to claim 2, characterized in that: The spice is made of the following raw materials in parts by weight: 75g of cardamom, 100g of cloves, 75g of white cardamom, 50g of ophiopogon, 100g of star anise, 25g of bibai, 50g of cinnamon, 100g of fennel, 200g of fennel, 25g of ginger, 25g of thyme, 25g of tangerine peel, 100g of bay leaf, 25g of galangal, and 25g of red bay leaf.

3. The fish hot pot soup base according to claim 3, characterized in that: The invention also includes auxiliary materials, which are made of the following raw materials in parts by weight: 200-300g of bean paste, 150-250g of fermented black beans, 100-200g of rock sugar, 500-1500g of old ginger slices, 1000-2000g of green onions, 500-1500g of onions, 3000-7000g of butter, 3000-7000g of chicken oil, 5000-15000g of rapeseed oil, 3000-7000g of lard, 2000-3000g of chili pepper, 300-700g of green pepper and 300-700g of red pepper.

4. The fish hot pot soup base according to claim 4, characterized in that: The auxiliary material is made of the following raw materials in parts by weight: 250g bean paste, 200g fermented black beans, 150g rock sugar, 1000g old ginger slices, 1500g green onions, 1000g onions, 5000g butter, 5000g chicken oil, 10000g rapeseed oil, 5000g lard, 2500g chili, 500g green pepper and 500g red pepper.

5. A method for preparing fish hot pot soup base according to claim 4, characterized in that: The following steps are involved: S1. Tools: steel bucket, frying spatula, colander, electronic scale, high-fire stove; S2. Material preparation: Pour 500g of high-proof liquor into a stainless steel basin and place it next to an electronic scale for later use; S3. Weighing: Weigh according to the ratio of spices and auxiliary materials; S4, making ciba chili peppers: cut the chili peppers into sections, sieve out the chili seeds, pour into a basin of 100°C boiling water and soak for 8 hours, remove and drain, and then crush into a fine and uniform puree; S5. Pickling pepper: Soak green and red pepper in 100℃ boiling water; S6. Stir-fry auxiliary ingredients: Pour rapeseed oil into a steel barrel, add rock sugar until it melts, then pour in bean paste and fermented black beans, and stir-fry for 30 minutes; S7. Stir-fry the main ingredients: pour the remaining rapeseed oil, beef tallow, chicken fat and lard into a steel barrel, add green onions, onions and ginger after the oil melts, and remove from the pan after squeezing the juice until it turns golden brown; add the glutinous rice pepper and stir-fry for 40 minutes, add all the spices, and continue to stir-fry until the glutinous rice pepper turns dark red; pour in the soaked Sichuan pepper, stir-fry until the moisture is dry, then add the stir-fried auxiliary ingredients, stir-fry for 10 minutes, turn off the heat and serve.