Clear oil hotpot condiment and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to a vegetable oil hotpot condiment and a preparation method thereof. The spice is prepared from the following raw materials in parts by weight: 140 to 180g of radix glycyrrhizae, 50 to 150g of liquorice root, 100 to 200g of fructus anisi stellati, 100 to 200g of fructus amomi rotundus, 100 to 200g of radix angelicae dahuricae, 50 to 150g of herba platycladi, 50 to 150g of fructus momordicae, 50 to 150g of rhizoma chuanxiong, 50 to 150g of vanilla, 80 to 160g of fructus tsaoko, 80 to 160g of fructus amomi, 80 to 160g of radix angelicae sinensis, 100 to 200g of fructus foeniculi, 50 to 150g of herba lysimachiae, 50 to 150g of myrcia, 80 to 140g of fructus galangae, 50 to 90g of galangal, 100 to 140g of murraya The preparation method has the beneficial effects that the proportion of spices is innovative: 22 spices are scientifically proportioned to form a unique composite fragrance, so that the flavor level is remarkably improved; the process is innovative as follows: a staged frying process is adopted, and fire control is combined, so that burnt pan is avoided, and nutrients of the raw materials are reserved; innovation of moisture control: through pretreatment of glutinous rice cake chilies and a pepper pickling process, the moisture content is strictly controlled, and the shelf life is prolonged; the adaptability of industrial production is as follows: large-scale production is realized through a standardized operation process, and the product consistency is ensured.

Description

Technical Field

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

[0002] As a popular delicacy, the quality and flavor of hot pot base are crucial. Traditional hot pot base is mainly based on beef tallow, which has a strong flavor, but is not friendly to some consumers who are not used to greasy taste or pursue healthy diet.

[0003] Clear oil hot pot base is gradually gaining favor in the market for its refreshing and healthy characteristics, but the clear oil hot pot base currently on the market still has room for improvement in flavor and production technology.

[0004] Traditional clear oil hot pot base is mostly based on rapeseed oil, and is made by frying spices, peppers and other ingredients. However, the existing technology has the following problems: improper heat control: it is easy to cause the pot to burn, affecting the quality of the base; unbalanced spice ratio: resulting in a single flavor or insufficient aroma; residual moisture: affecting the shelf life and easily causing mildew; complex process: difficult to achieve industrial production.

[0005] Therefore, developing a clear oil hot pot base with unique flavor and scientific and reasonable production process has important market value. Summary of the invention

[0006] In view of the problems existing in the prior art, the present invention discloses a clear oil hot pot base and a preparation method thereof. The technical scheme adopted is that the base comprises spices, which are made of the following raw materials in parts by weight: 140-180g of Lingcao, 50-150g of Licorice, 100-200g of Daxiang, 100-200g of Baikou, 100-200g of Angelica dahurica, 50-150g of Bibai, 50-150g of Momordica grosvenori, 50-150g of Xiangguo, and 100-200g of Helianthus annuus. g, vanilla 50-150g, grass fruit 80-160g, amomum 80-160g, angelica 80-160g, fennel 100-200g, caica 50-150g, bay leaf 50-150g, red bay leaf 80-140g, ginger 50-90g, thyme 100-140g, galangal 100-140g, cinnamon 50-150g, tangerine peel 100-140g, cloves 100-140g.

[0007] As a preferred technical solution of the present invention, the spice is made of the following raw materials in parts by weight: 160g of Lingcao, 100g of Licorice, 150g of Daxiang, 150g of Baikou, 150g of Baizhi, 100g of Bibai, 100g of Momordica grosvenori, 100g of Xiangguo, 100g of Vanilla, 120g of Tsaoko, 120g of Amomum villosum, 120g of Angelica sinensis, 150g of fennel, 100g of Paicao, 100g of Bay Leaf, 110g of Hongkou, 70g of Alpinia officinalis, 120g of Thymus vulgaris, 120g of Kaempferia galanga, 100g of cinnamon, 70g of dried tangerine peel, and 70g of cloves.

[0008] 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: 2000-3000g of bean paste, 500-1500g of fermented black beans, 300-700g of rock sugar, 500-1500g of old ginger slices, 2000-3000g of green onions, 1000-2000g of onions, 70000-80000g of rapeseed oil, 7000-80000g of chili peppers, 1000-2000g of peppercorns, and 1000-2000g of high-proof liquor.

[0009] As a preferred technical solution of the present invention, the auxiliary materials are made of the following raw materials in parts by weight: 2500g of bean paste, 1000g of fermented black beans, 500g of rock sugar, 1000g of old ginger slices, 2500g of green onions, 1500g of onions, 75000g of rapeseed oil, 7500g of chili peppers, 1500g of peppercorns, and 1500g of high-proof liquor.

[0010] As a preferred technical solution of the present invention, a method for preparing clear oil hot pot soup base comprises the following steps:

[0011] S1. Raw material weighing:

[0012] Turn on the electronic scale and return it to zero. Place an empty plate on the electronic scale and click Tare. Pour 1500 grams of high-proof liquor into a stainless steel basin and place it next to the electronic scale for later use.

[0013] Weigh the above spice raw materials in turn using an electronic scale, and soak them in a white wine basin after weighing;

[0014] Continue to use the electronic scale to weigh the auxiliary materials and set them aside for later use.

[0015] S2. Raw material pretreatment:

[0016] Cut the pepper into sections, sieve out the seeds, and soak in a 100°C boiling water basin for 8 hours. Drain and blend in a food processor until it becomes fine and uniform puree. Pour into a basin for later use.

[0017] Soak the peppercorns in 100℃ boiling water and set aside.

[0018] S3. Stir-frying of auxiliary materials:

[0019] Heat 7500g of rapeseed oil, add rock sugar and let it melt, then add bean paste and fermented black beans and stir-fry for 30 minutes. Turn off the heat and set aside.

[0020] S4. Stir-frying of main ingredients:

[0021] Heat the remaining rapeseed oil, fry the scallions, onions and ginger until golden brown, then remove from the pan;

[0022] Add the Ciba chili and stir-fry over high heat for 40 minutes. Add the soaked spice group and continue to stir-fry until the chili turns deep red.

[0023] Add pickled peppercorns and fry until dry. Finally, pour in the auxiliary ingredients and fry for 10 minutes to get the finished product.

[0024] Beneficial effects of the present invention:

[0025] 1. Innovation in spice ratio: Through the scientific ratio of 22 spices, a unique compound aroma is formed, which significantly enhances the flavor level;

[0026] 2. Technological innovation: adopting a staged frying process combined with temperature control to avoid sticking to the pan and retain the nutrition of the raw materials;

[0027] 3. Innovation in moisture control: through the pretreatment of ciba pepper and the pickling process of pepper, the moisture content is strictly controlled to extend the shelf life;

[0028] 4. Adaptability to industrial production: Through standardized operating procedures, large-scale production can be achieved to ensure product consistency. DETAILED DESCRIPTION

[0029] 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.

[0030] Embodiment 1

[0031] The invention discloses a clear oil 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: 160g of lingcao, 100g of liquorice, 150g of daxiang, 150g of white cardamom, 150g of angelica dahurica, 100g of bibai, 100g of monk fruit, 100g of fragrant fruit, 100g of vanilla, 120g of tsaoko, 120g of amomum, 120g of angelica, 150g of fennel, 100g of paicao, 100g of bay leaf, 110g of red bay leaf, 70g of galangal, 120g of thyme, 120g of galanga, 100g of cinnamon bark, 70g of tangerine peel and 70g of clove.

[0032] 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: 2500g of bean paste, 1000g of fermented black beans, 500g of rock sugar, 1000g of old ginger slices, 2500g of green onions, 1500g of onions, 75000g of rapeseed oil, 7500g of chili peppers, 1500g of peppercorns, and 1500g of high-proof liquor.

[0033] As a preferred technical solution of the present invention, a method for preparing clear oil hot pot soup base comprises the following steps:

[0034] S1. Raw material weighing:

[0035] Turn on the electronic scale and return it to zero. Place an empty plate on the electronic scale and click Tare. Pour 1500 grams of high-proof liquor into a stainless steel basin and place it next to the electronic scale for later use.

[0036] Weigh the above spice raw materials in turn using an electronic scale, and soak them in a white wine basin after weighing;

[0037] Continue to use the electronic scale to weigh the auxiliary materials and set them aside for later use.

[0038] S2. Raw material pretreatment:

[0039] Cut the pepper into sections, sieve out the seeds, and soak in a 100°C boiling water basin for 8 hours. Drain and blend in a food processor until it becomes fine and uniform puree. Pour into a basin for later use.

[0040] Soak the peppercorns in 100℃ boiling water and set aside.

[0041] S3. Stir-frying of auxiliary materials:

[0042] Heat 7500g of rapeseed oil, add rock sugar and let it melt, then add bean paste and fermented black beans and stir-fry for 30 minutes. Turn off the heat and set aside.

[0043] S4. Stir-frying of main ingredients:

[0044] Heat the remaining rapeseed oil, fry the scallions, onions and ginger until golden brown, then remove from the pan;

[0045] Add the Ciba chili and stir-fry over high heat for 40 minutes. Add the soaked spice group and continue to stir-fry until the chili turns deep red.

[0046] Add pickled peppercorns and fry until dry. Finally, pour in the auxiliary ingredients and fry for 10 minutes to get the finished product.

[0047] Experimental data

[0048] Experiment 1: Effect of spice ratio on flavor

[0049] Experimental purpose: To verify the influence of the spice ratio of the present invention on the flavor of the base material.

[0050] Experimental methods:

[0051] Control group: traditional spice mix (only 8 common spices were used).

[0052] Experimental group: the spice blend of the present invention (22 spices).

[0053] Preparation method: operate according to the preparation method of the present invention.

[0054] Experimental results:

[0055] Group Aroma level rating (1-10 points) Taste rating (1-10 points) Customer satisfaction (%) Control group 6.2 6.5 72% Experimental Group 9.1 9.3 92%

[0056] Conclusion: The spice ratio of the present invention significantly improves the aroma level and taste of the base material, and consumer satisfaction is increased by 20%.

[0057] Experiment 2: The effect of staged frying process on the sticking rate

[0058] Experimental purpose: To verify the effect of staged frying process on the sticking rate.

[0059] Experimental methods:

[0060] Control group: traditional one-time frying process.

[0061] Experimental group: the staged frying process of the present invention.

[0062] Number of experiments: Each group was repeated 10 times.

[0063] Experimental results:

[0064] Group Number of times the pot is stuck Burning rate (%) Control group 4 40% Experimental Group 0 0%

[0065] Conclusion: The staged frying process of the present invention effectively avoids the phenomenon of pan sticking, and the pan sticking rate is reduced to 0%.

[0066] Experiment 3: Effect of moisture control on shelf life

[0067] Experimental purpose: To verify the effect of moisture control on the shelf life of base material.

[0068] Experimental methods:

[0069] Control group: traditional process (moisture content ≥ 8%).

[0070] Experimental group: process of the present invention (water content ≤ 5%).

[0071] Storage conditions: Store in sealed container at room temperature and test microbial indicators regularly.

[0072] Experimental results:

[0073] Group Moisture content (%) Shelf life (month) Microbial index (CFU / g) Control group 8.5 3 Exceeded (3rd month) Experimental Group 4.8 6 Qualified (6th month)

[0074] Conclusion: The present invention extends the shelf life from 3 months to 6 months by strictly controlling moisture, and the microbial indicators are always qualified.

[0075] Experiment 4: Effect of Ciba Chili Pretreatment on Flavor

[0076] Experimental purpose: To verify the effect of ciba chili pretreatment on the flavor of the base material.

[0077] Experimental methods:

[0078] Control group: no pretreatment of Ciba pepper was performed (dried pepper was used directly).

[0079] Experimental group: the pretreatment process of ciba chili of the present invention.

[0080] Evaluation indicators: aroma, spiciness, and taste.

[0081] Experimental results:

[0082] Group Aroma rating (1-10 points) Spiciness rating (1-10 points) Taste rating (1-10 points) Control group 6.8 8.2 7.1 Experimental Group 9.2 9.0 9.4

[0083] Conclusion: Ciba pepper pretreatment significantly improved the aroma and taste of the base material, while making the spiciness more balanced.

[0084] Experiment 5: Adaptability to industrial production

[0085] Experimental purpose: To verify the adaptability of the process of the present invention in industrial production.

[0086] Experimental methods:

[0087] Experimental group: large-scale production (1000 kg / batch) was carried out according to the process of the present invention.

[0088] Evaluation indicators: product consistency, production efficiency, and cost control.

[0089] Experimental results:

[0090] index result Product consistency Aroma, taste, color consistency rate ≥ 95% Production efficiency Production time per batch ≤ 4 hours Cost Control Raw material utilization rate increased by 15%

[0091] Conclusion: The process of the present invention is suitable for industrial production, and the product consistency and production efficiency are significantly improved, while the production cost is reduced.

[0092] Experimental Summary

[0093] Based on the above experimental data, the following conclusions can be drawn:

[0094] 1. The spice ratio of the present invention significantly improves the flavor level of the base material and consumer satisfaction;

[0095] 2. The staged frying process effectively avoids the phenomenon of sticking to the pan;

[0096] 3. Strict moisture control prolongs the shelf life while ensuring food safety;

[0097] 4. The pretreatment process of Ciba pepper improves the aroma and taste of the base material;

[0098] 5. The process of the present invention is suitable for industrial production and has high economic benefits.

[0099] Components not described in detail herein are prior art.

[0100] 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 clear oil hot pot base, characterized in that: The invention comprises spices, which are made of the following raw materials in parts by weight: 140-180g of lingcao, 50-150g of liquorice, 100-200g of daxiang, 100-200g of white cardamom, 100-200g of angelica dahurica, 50-150g of bibai, 50-150g of monk fruit, 50-150g of fragrant fruit, 50-150g of vanilla, 80-160g of cardamom, 80-160g of amomum, 80-160g of angelica, 100-200g of fennel, 50-150g of paicao, 50-150g of bay leaf, 80-140g of red bay leaf, 50-90g of ginger, 100-140g of thyme, 100-140g of galangal, 50-150g of cinnamon, 100-140g of tangerine peel and 100-140g of clove.

2. The clear oil hot pot soup base according to claim 1, characterized in that: The spice is made of the following raw materials in parts by weight: 160g of Lingcao, 100g of Licorice, 150g of Daxiang, 150g of Baikou, 150g of Baizhi, 100g of Bibai, 100g of Momordica grosvenori, 100g of Xiangguo, 100g of Vanilla, 120g of Tsaoko, 120g of Amomum villosum, 120g of Angelica sinensis, 150g of fennel, 100g of Paicao, 100g of Bay Leaf, 110g of Hongkou, 70g of Alpinia officinalis, 120g of Thymus vulgaris, 120g of Kaempferia galanga, 100g of cinnamon, 70g of dried tangerine peel, and 70g of cloves.

3. The clear oil hot pot soup base according to claim 2, characterized in that: The invention also includes auxiliary materials, which are made of the following raw materials in parts by weight: 2000-3000g of bean paste, 500-1500g of fermented black beans, 300-700g of rock sugar, 500-1500g of old ginger slices, 2000-3000g of green onions, 1000-2000g of onions, 70000-80000g of rapeseed oil, 7000-80000g of chili peppers, 1000-2000g of peppercorns, and 1000-2000g of high-proof liquor.

4. The clear oil hot pot soup base according to claim 3, characterized in that: The auxiliary materials are prepared from the following raw materials in parts by weight: 2500g of bean paste, 1000g of fermented black beans, 500g of crystal sugar, 1000g of old ginger slices, 2500g of green onions, 1500g of onions, 75000g of rapeseed oil, 7500g of chili peppers, 1500g of peppercorns, and 1500g of high-proof liquor.

5. A method for preparing the clear oil hot pot base according to claim 4, characterized in that: The steps include: S1. Raw material weighing: Turn on the electronic scale and return it to zero. Place an empty plate on the electronic scale and click Tare. Pour 1500 grams of high-proof liquor into a stainless steel basin and place it next to the electronic scale for later use. Weigh the above spice raw materials in turn using an electronic scale, and soak them in a white wine basin after weighing; Continue to use the electronic scale to weigh the auxiliary materials and set them aside for later use. S2. Raw material pretreatment: Cut the pepper into sections, sieve out the seeds, and soak in a 100°C boiling water basin for 8 hours. Drain and blend in a food processor until it becomes fine and uniform puree. Pour into a basin for later use. Soak the peppercorns in 100℃ boiling water and set aside. S3. Stir-frying of auxiliary materials: Heat 7500g of rapeseed oil, add rock sugar and let it melt, then add bean paste and fermented black beans and stir-fry for 30 minutes. Turn off the heat and set aside. S4. Stir-frying of main ingredients: Heat the remaining rapeseed oil, fry the scallions, onions and ginger until golden brown, then remove from the pan; Add the Ciba chili and stir-fry over high heat for 40 minutes. Add the soaked spice group and continue to stir-fry until the chili turns deep red. Add pickled peppercorns and fry until dry. Finally, pour in the auxiliary ingredients and fry for 10 minutes to get the finished product.