Beef tallow and fermented Pu'er tea hotpot condiment and preparation process thereof

Abstract

The beef tallow and fermented Pu'er tea hotpot condiment is prepared from the following raw materials in parts by weight: 80-120 parts of beef tallow, 8-12 parts of new-generation chili, 8-12 parts of babysbreath chili, 6-10 parts of stone column red chili, 2-4 parts of aged fermented Pu'er tea, 4-6 parts of bean halves, 2-4 parts of fermented soya beans, 1-3 parts of Chinese prickly ash, 1-3 parts of rice wine, 3-5 parts of white spirit, 3-5 parts of onions and 3-5 parts of green Chinese onions. 3-5 parts of shallot, 4-6 parts of fresh ginger and 4-6 parts of spice; a spice bag: 15-25 parts of star anise, 8-12 parts of myrcia, 8-12 parts of fennel, 4-6 parts of amomum tsao-ko, 2-4 parts of ligusticum chuanxiong hort, 4-6 parts of clove, 8-12 parts of cinnamon, 8-12 parts of lemongrass, 8-12 parts of radix puerariae, 4-6 parts of pericarpium citri reticulatae, 4-6 parts of radix angelicae, 4-6 parts of codonopsis pilosula, 4-6 parts of astragalus membranaceus, 4-6 parts of liquorice and 4-6 parts of cardamom; the fermented Pu'er tea in the hotpot condiment is rich in tea polyphenols and oxides thereof, the ingredients can effectively relieve negative effects of capsaicin on human bodies, such as mouth parched and tongue scorched, gastrointestinal discomfort and the like, and meanwhile, the taste is blended, the dry and spicy feeling is reduced, and the overall taste is improved.

Description

Technical Field

[0001] The invention relates to the technical field of hot pot soup base, in particular to a butter Pu'er cooked tea hot pot soup base and a preparation process thereof. Background Art

[0002] In today's society, the catering industry is booming, showing a trend of diversification and specialization. Among them, beef oil spicy hot pot is deeply loved by the general public for its unique flavor and rich taste, and has become a popular choice for many diners when dining together.

[0003] However, as people's pursuit of delicious food continues to deepen, the potential harm caused by long-term consumption of chili peppers has not yet received sufficient attention and widespread concern from all walks of life and the general public. In the existing production process of beef oil spicy hot pot base, the focus is mainly on how to prepare a stronger and more stimulating spicy taste to meet consumers' pursuit of taste, but the damage that capsaicin may cause to the human body is ignored.

[0004] Capsaicin, as the main ingredient of chili peppers, can bring stimulation and pleasure to people's tongue tip, but excessive intake will have adverse effects on the body. Long-term consumption of hot pot base containing a lot of capsaicin, the effects of chili peppers and its main ingredient capsaicin on the human body: long-term or excessive consumption of chili peppers will have negative effects on the nervous system, digestive system, liver, heart and sleep. Capsaicin is the main source of spiciness. It is insoluble in water but soluble in oil. It will not decompose during the hot pot cooking process. Instead, it will become spicier due to heating.

[0005] In this context, the present invention aims to fill this gap and provide a hot pot base that can enjoy delicious taste and reduce health risks. Summary of the invention

[0006] The invention aims to provide a butter Pu'er cooked tea hot pot base and a preparation process thereof, which can not only enjoy delicious taste but also reduce health risks.

[0007] In order to achieve the above object, the present invention adopts the following technical solutions:

[0008] A butter Pu'er cooked tea hot pot base, comprising the following components, calculated by weight:

[0009] Raw materials: 80-120 parts of butter, 8-12 parts of new generation pepper, 8-12 parts of star pepper, 6-10 parts of Shizhu red pepper, 2-4 parts of Pu'er cooked tea, 4-6 parts of soybeans, 2-4 parts of fermented black beans, 1-3 parts of pepper, 1-3 parts of rice wine, 3-5 parts of white wine, 3-5 parts of onion, 3-5 parts of scallion, 3-5 parts of shallot, 4-6 parts of ginger, 4-6 parts of spices;

[0010] Spice bag: 15-25 parts of star anise, 8-12 parts of bay leaves, 8-12 parts of fennel, 4-6 parts of cardamom, 2-4 parts of allspice, 4-6 parts of cloves, 8-12 parts of cinnamon, 8-12 parts of lemongrass, 8-12 parts of kudzu root, 4-6 parts of tangerine peel, 4-6 parts of angelica, 4-6 parts of codonopsis, 4-6 parts of astragalus, 4-6 parts of licorice, and 4-6 parts of cardamom.

[0011] The beef oil Pu'er ripe tea hot pot base is prepared by the following steps:

[0012] S1: Prepare Ciba pepper: Mix the new generation pepper, the starry sky pepper and the stone pillar red pepper in a ratio of 5:4:4, boil them in boiling water for 30 minutes until the pepper absorbs water and is not sticky, blend them in a blender and control the water for later use.

[0013] S2: preparing tea soup: put Pu'er cooked tea into a container, soak it in 10 times the amount of water as the tea leaves at 80-100°C for 10 minutes, filter it with a 50-mesh filter to obtain the first filtered tea soup, repeat this process until the tea soup is almost colorless, and combine all the filtrates for later use.

[0014] S3: Prepare the spice bag: prepare the spice bag according to the proportion, and soak it in 62-degree white wine for 30-60 minutes, then take it out and set aside.

[0015] S4: Process the peppercorns: Soak the peppercorns in 62-degree liquor for 30 minutes, then remove and set aside.

[0016] S5: Butter base: Melt raw butter, add onion, scallion, shallot and ginger and fry until brown, then remove and discard to get the butter base.

[0017] S6: Prepare the finished product: add glutinous rice pepper to the butter base at 110°C and stir-fry until dark red, then add bean paste and fermented black beans and stir-fry until the surface is dry, add Sichuan pepper and stir-fry until the surface is dry, then add the spice bag and rice wine and stir-fry until fragrant, adjust the temperature to below 90°C, add Pu'er tea soup and continue to stir-fry until the water is dried up.

[0018] S7: Bag, seal and sterilize: After cooling the hot pot base to room temperature, package and seal it, and put it into the sterilizer for sterilization.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] The Pu'er cooked tea in the hot pot base of the present invention is rich in tea polyphenols and their oxides, which can effectively alleviate the negative effects of capsaicin on the human body, such as dry mouth, stomach discomfort, etc., while blending the taste, reducing the dry and spicy feeling, and improving the overall taste.

[0021] The hot pot base spice bag of the present invention contains kudzu root, tangerine peel, angelica dahurica, codonopsis pilosula, astragalus root, liquorice and cardamom. These spices not only increase the flavor, but also have the effect of alleviating the damage of capsaicin to the human body. Through research and experiments, the optimal ratio of the spices is determined, so that the hot pot base can maintain the deliciousness while reducing the negative effect of capsaicin to the greatest extent.

[0022] The tea polyphenols and the oxides thereof in the Pu'er tea, which is a hot pot base, can reduce the cholesterol in butter and hot pot ingredients, and have the effects of weight loss and health care.

[0023] The raw materials used in the present invention are not expensive, and the raw material industry chain is mature and easy to purchase. The entire production process is simple and easy to operate, which is convenient for large-scale production and promotion and application. DETAILED DESCRIPTION

[0024] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0025] Embodiment 1:

[0026] A butter Pu'er cooked tea hot pot base, comprising the following components in parts by weight:

[0027] Ingredients: 80 parts of butter, 8 parts of new generation pepper, 8 parts of starry sky pepper, 6 parts of Shizhu red pepper, 2 parts of Pu'er cooked tea, 4 parts of fermented black beans, 2 parts of fermented black beans, 1 part of Sichuan pepper, 1 part of rice wine, 3 parts of white wine, 3 parts of onion, 3 parts of scallion, 3 parts of shallot, 4 parts of ginger, 4 parts of spices;

[0028] Spice bag: 15 parts of star anise, 8 parts of bay leaves, 8 parts of fennel, 4 parts of cardamom, 2 parts of allspice, 4 parts of cloves, 8 parts of cinnamon, 8 parts of lemongrass, 8 parts of kudzu root, 4 parts of tangerine peel, 4 parts of angelica, 4 parts of Codonopsis pilosula, 4 parts of Astragalus, 4 parts of licorice, and 4 parts of cardamom.

[0029] The beef oil Pu'er cooked tea hot pot soup base of this embodiment is prepared by the following steps:

[0030] S1: Prepare Ciba pepper: Mix the new generation pepper, the starry sky pepper and the stone pillar red pepper in a ratio of 5:4:4, boil them in boiling water for 30 minutes until the pepper absorbs water and is not sticky, blend them in a blender and control the water for later use.

[0031] S2: preparing tea soup: put Pu'er cooked tea into a container, soak it in 10 times the amount of water as the tea leaves at 80-100°C for 10 minutes, filter it with a 50-mesh filter to obtain the first filtered tea soup, repeat this process until the tea soup is almost colorless, and combine all the filtrates for later use.

[0032] S3: Prepare the spice bag: prepare the spice bag according to the proportion, and soak it in 62-degree white wine for 30-60 minutes, then take it out and set aside.

[0033] S4: Process the peppercorns: Soak the peppercorns in 62-degree liquor for 30 minutes, then remove and set aside.

[0034] S5: Butter base: Melt raw butter, add onion, scallion, shallot and ginger and fry until brown, then remove and discard to get the butter base.

[0035] S6: Prepare the finished product: add glutinous rice pepper to the butter base at 110°C and stir-fry until dark red, then add bean paste and fermented black beans and stir-fry until the surface is dry, add Sichuan pepper and stir-fry until the surface is dry, then add the spice bag and rice wine and stir-fry until fragrant, adjust the temperature to below 90°C, add Pu'er tea soup and continue to stir-fry until the water is dried up.

[0036] S7: Bag, seal and sterilize: After cooling the hot pot base to room temperature, package and seal it, and put it into the sterilizer for sterilization.

[0037] Embodiment 2:

[0038] A butter Pu'er cooked tea hot pot base, comprising the following components in parts by weight:

[0039] Raw materials: 100 parts butter, 10 parts new generation pepper, 10 parts starry sky pepper, 8 parts Shizhu red pepper, 3 parts Pu'er cooked tea, 5 parts bean paste, 3 parts fermented black beans, 2 parts Sichuan pepper, 2 parts rice wine, 2 parts white wine, 2 parts onion, 2 parts scallion, 2 parts shallot, 5 parts ginger, 5 parts spices;

[0040] Spice bag: 20 parts of star anise, 10 parts of bay leaves, 10 parts of fennel, 5 parts of cardamom, 5 parts of allspice, 5 parts of cloves, 10 parts of cinnamon, 10 parts of lemongrass, 10 parts of kudzu root, 5 parts of tangerine peel, 5 parts of angelica, 5 parts of Codonopsis pilosula, 5 parts of Astragalus, 5 parts of licorice, and 5 parts of cardamom.

[0041] The preparation steps of the beef oil and Pu'er cooked tea hot pot base in this embodiment are the same as those in Example 1.

[0042] Embodiment 3:

[0043] A butter Pu'er cooked tea hot pot base, comprising the following components in parts by weight:

[0044] Raw materials: 120 parts of butter, 12 parts of new generation pepper, 12 parts of star pepper, 10 parts of Shizhu red pepper, 4 parts of Pu'er cooked tea, 6 parts of bean paste, 4 parts of fermented black beans, 3 parts of peppercorns, 3 parts of rice wine, 5 parts of white wine, 5 parts of onion, 5 parts of scallion, 5 parts of shallot, 6 parts of ginger, 6 parts of spices;

[0045] Spice bag: 25 parts of star anise, 12 parts of bay leaves, 12 parts of fennel, 6 parts of cardamom, 4 parts of allspice, 6 parts of cloves, 12 parts of cinnamon, 12 parts of lemongrass, 12 parts of kudzu root, 6 parts of tangerine peel, 6 parts of angelica, 6 parts of Codonopsis pilosula, 6 parts of Astragalus, 6 parts of licorice, and 6 parts of cardamom.

[0046] The preparation steps of the beef oil and Pu'er cooked tea hot pot base in this embodiment are the same as those in embodiments 1 and 2.

[0047] Comparative Example 1:

[0048] On the basis of Example 2, Pu'er cooked tea is eliminated from the hot pot base ingredients, and the remaining ingredients are the same as in Example 2. In addition, step S2 of preparing tea soup is eliminated from the preparation method, and the remaining steps are the same as in Example 2.

[0049] Comparative Example 2:

[0050] On the basis of Example 2, the new generation pepper, baby's breath pepper, and stone pillar red pepper in the hot pot base ingredients are replaced with pepper powder, and the remaining ingredients and preparation method are the same as in Example 2.

[0051] Comparative Example 3:

[0052] On the basis of Example 2, the kudzu root, tangerine peel, angelica dahurica, codonopsis pilosula, astragalus, liquorice and cardamom in the hot pot base spice bag are eliminated, and the remaining components and preparation method are the same as those in Example 2.

[0053] The hot pot soup bases prepared in the above-mentioned embodiments and comparative examples were scored, and the scoring criteria are shown in Table 1:

[0054] Table 1: Hotpot Base Scoring Criteria

[0055]

[0056] The prepared hot pot soup base was scored according to the scoring criteria in Table 1, and the results are shown in Table 2.

[0057] Table 2: Sensory analysis results of the examples and comparative examples

[0058] plan Color form Raw material aroma Compound aroma smell Taste and texture Overall Rating Example 1 91 92 95 96 95 95 94.0 Example 2 92 93 96 96 95 96 94.5 Example 3 92 91 96 94 96 94 93.8 Comparative Example 1 90 91 83 87 89 90 88.3 Comparative Example 2 84 81 78 86 87 83 83.2 Comparative Example 3 89 90 92 80 90 87 88.1

[0059] The comprehensive scores of the hot pot soup bases obtained in Example 1, Example 2 and Example 3 are above 90 points, indicating that the hot pot soup bases prepared by the method of the present invention are excellent and are better than Comparative Example 1, Comparative Example 2 and Comparative Example 3.

[0060] The hot pot base in Comparative Example 1 does not add Pu'er cooked tea, that is, lacks the step of preparing tea soup, resulting in the lack of tea polyphenols, and tea polyphenols and their oxides, these ingredients can effectively alleviate the negative effects of capsaicin on the human body, such as dry mouth, gastrointestinal discomfort, etc., so the scores in taste, mouthfeel and texture are significantly different from those in Example 1, Example 2 and Example 3;

[0061] In the hot pot base in Comparative Example 2, chili powder is directly used to replace the new generation chili, baby's breath chili, and Shizhu red chili. The chili powder has a single color and taste, while in Example 1, Example 2 and Example 3, the new generation chili, baby's breath chili, and Shizhu red chili are mixed in proportion to form a ruddy color and a harmonious composite aroma, and the taste and texture are fuller. Comparative Example 2 has obvious gaps with Example 1, Example 2 and Example 3 in all scores;

[0062] The spice bag of Comparative Example 3 lacks kudzu root, tangerine peel, angelica dahurica, codonopsis pilosula, astragalus root, liquorice and cardamom. These spices not only increase the flavor, but also have the effect of alleviating human body damage. Therefore, Comparative Example 3 is slightly lacking in complex aroma compared with Examples 1, 2 and 3, and has obvious differences in taste, mouthfeel and texture.

[0063] It should be noted that:

[0064] Tea polyphenols (accounting for 18%-36% of the dry matter of tea leaves, up to 40% in Pu'er tea), tea polyphenol oxides, theanine, tea pigments, etc. have multiple effects such as anti-tumor, anti-oxidation, improving cardiovascular disease, lowering cholesterol, regulating blood lipids, eliminating free radicals, inhibiting bacteria and inflammation, etc. Pu'er tea, especially Pu'er cooked tea, can increase the flavor of hot pot base, without bitterness and does not affect sleep;

[0065] The negative effects of chili peppers and the positive effects of Pu'er ripe tea can balance each other. Under the beef hot pot cooking method, even if capsaicin exists completely independently, the tea polyphenols and tea pigments that are insoluble in oil can weaken its negative effects on the human body.

[0066] Compared with the prior art, the present invention uses Pu'er cooked tea to stir-fry hot pot base, which has the following beneficial effects:

[0067] Optimization of flavor and taste: The present invention obtains the optimal ratio of the Pu'er cooked tea base recipe, so that the hot pot base has a ruddy color, a harmonious tea aroma and a butter flavor, a good overall flavor, and a non-greasy taste.

[0068] Improved health benefits: In view of the negative effects of capsaicin on human functions, existing hot pot soup bases that use peppers as the main raw material can easily cause people to get angry, dry mouth, and even cause diarrhea in people with sensitive stomachs. However, after a long-term tasting survey of thousands of volunteers, the present invention found that after consuming the hot pot soup base of the present invention, consumers feel comfortable in the stomach, do not feel heartburn, do not have dry mouth, and do not need to drink a lot of water to relieve the body's emergency response. In addition, a 24-hour follow-up survey of people with typical characteristics of sensitive stomachs showed that no symptoms of diarrhea occurred after consuming the Pu'er ripe tea pot hot pot of the present invention, proving that the present invention can balance the damage of capsaicin to gastrointestinal function to a certain extent.

[0069] The above-mentioned soup base recipes were followed up and investigated. The soup base recipes and scoring criteria are shown in the following table:

[0070] Table 3 Different pot base recipes

[0071]

[0072]

[0073] Table 4 Scoring criteria for volunteers' tasting and tracking different soup base recipes

[0074]

[0075] Table 5 Volunteers' tasting and tracking scores of different soup base recipes

[0076] plan Gastrointestinal comfort 24-hour gastrointestinal reaction Overall Rating Solution 1 70 70 70 Solution 2 100 95 97.5 Solution 3 100 100 100

[0077] Health care function: the present invention uses Pu'er ripe tea to prepare hot pot base, the tea polyphenols and oxides contained in the tea polyphenols can improve the dry and spicy taste of capsaicin in the butter base under a heated environment, and the aged fermented Pu'er ripe tea does not affect sleep, and is suitable for consumption by all kinds of people.

[0078] Cost-effectiveness and promotion: The raw material cost of the present invention is not high, the raw material industry chain is mature, the production method is simple and easy to operate, which is convenient for the application and promotion of the production of the present invention.

[0079] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A butter Pu'er cooked tea hot pot soup base, characterized in that: The following parts by weight are calculated: Raw materials: 80-120 parts of butter, 8-12 parts of new generation pepper, 8-12 parts of star pepper, 6-10 parts of Shizhu red pepper, 2-4 parts of Pu'er cooked tea, 4-6 parts of soybeans, 2-4 parts of fermented black beans, 1-3 parts of pepper, 1-3 parts of rice wine, 3-5 parts of white wine, 3-5 parts of onion, 3-5 parts of scallion, 3-5 parts of shallot, 4-6 parts of ginger, 4-6 parts of spices; Spice bag: 15-25 parts of star anise, 8-12 parts of bay leaves, 8-12 parts of fennel, 4-6 parts of cardamom, 2-4 parts of allspice, 4-6 parts of cloves, 8-12 parts of cinnamon, 8-12 parts of lemongrass, 8-12 parts of kudzu root, 4-6 parts of tangerine peel, 4-6 parts of angelica, 4-6 parts of codonopsis, 4-6 parts of astragalus, 4-6 parts of licorice, and 4-6 parts of cardamom.

2. The beef oil Pu'er cooked tea hot pot soup base according to claim 1, characterized in that: The following parts by weight are calculated: Raw materials: 100 parts of butter, 10 parts of new generation pepper, 10 parts of starry sky pepper, 8 parts of Shizhu red pepper, 3 parts of Pu'er ripe tea, 5 parts of bean paste, 3 parts of fermented black beans, 2 parts of Sichuan pepper, 2 parts of rice wine, 2 parts of white wine, 2 parts of onion, 2 parts of scallion, 2 parts of shallot, 5 parts of ginger, and 5 parts of spices.

3. The beef oil Pu'er cooked tea hot pot soup base according to claim 2, characterized in that: The following parts by weight are calculated: Spice bag: 20 parts of star anise, 10 parts of bay leaves, 10 parts of fennel, 5 parts of cardamom, 5 parts of allspice, 5 parts of cloves, 10 parts of cinnamon, 10 parts of lemongrass, 10 parts of kudzu root, 5 parts of tangerine peel, 5 parts of angelica, 5 parts of Codonopsis pilosula, 5 parts of Astragalus, 5 parts of licorice, and 5 parts of cardamom.

4. The beef oil Pu'er cooked tea hot pot soup base according to claim 1, characterized in that: Choose aged Pu'er ripe tea with complete tea cake shape, tight tea leaves, reddish brown or dark brown and oily color.

5. The beef oil Pu'er cooked tea hot pot soup base according to claim 1, characterized in that: The new generation of peppers, baby's breath peppers, and stone pillar red peppers are dark red in color, have few seeds, thick flesh, and are free of mold.

6. A process for preparing a beef oil Pu'er cooked tea hot pot base according to any one of claims 1 to 6, characterized in that: The following steps are involved: S1: Prepare Ciba pepper: Mix the new generation pepper, the starry sky pepper and the stone pillar red pepper in a ratio of 5:4:4, boil them in boiling water for 30 minutes until the pepper absorbs water and is not sticky, blend them in a blender and control the water for later use. S2: preparing tea soup: put Pu'er cooked tea into a container, soak it in 10 times the amount of water as the tea leaves at 80-100°C for 10 minutes, filter it with a 50-mesh filter to obtain the first filtered tea soup, repeat this process until the tea soup is almost colorless, and combine all the filtrates for later use. S3: Prepare the spice bag: prepare the spice bag according to the proportion, and soak it in 62-degree white wine for 30-60 minutes, then take it out and set aside. S4: Process the peppercorns: Soak the peppercorns in 62-degree liquor for 30 minutes, then remove and set aside. S5: Butter base: Melt raw butter, add onion, scallion, shallot and ginger and fry until brown, then remove and discard to get the butter base. S6: Prepare the finished product: add glutinous rice pepper to the butter base at 110°C and stir-fry until dark red, then add bean paste and fermented black beans and stir-fry until the surface is dry, add Sichuan pepper and stir-fry until the surface is dry, then add the spice bag and rice wine and stir-fry until fragrant, adjust the temperature to below 90°C, add Pu'er tea soup and continue to stir-fry until the water is dried up. S7: Bag, seal and sterilize: After cooling the hot pot base to room temperature, package and seal it, and put it into the sterilizer for sterilization.

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