Mushroom soup flavored hotpot condiment and preparation method thereof

Abstract

The mushroom soup flavored hotpot condiment comprises the following components in parts by weight: 350 parts of beef tallow; 50 parts of dried mushroom; 40 parts of chicken oil; 30 parts of lard oil; 15 parts of onions; 9 parts of garlic; 15 parts of ginger; 42 parts of edible salt; 15 parts of monosodium glutamate; 2 parts of red dates; 1.5 parts of fructus lycii; 5 parts of dried shrimps; 12 parts of preserved szechuan pickles; 22 parts of chicken essence seasoning; and 10 parts of spices. The mushroom soup flavored hotpot condiment provided by the invention is wide in raw material source and stable in quality, the production cost can be effectively reduced, and the characteristics of delicious taste and rich nutrition are reserved.

Description

Technical Field

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

[0002] Mushroom soup hotpot is a hotpot cooked with wild mushrooms as the main ingredient. It is delicious, nutritious, and has a wide appeal, and is increasingly loved by consumers across the country.

[0003] Mushroom soup hotpot requires wild mushrooms as raw materials, which is costly and difficult to unify the flavor, which is not conducive to the company's quality control.

[0004] Therefore, how to use cultivated edible fungi as raw materials to prepare hot pot base with mushroom soup flavor to reduce production costs and maintain uniform quality while retaining the delicious and high nutritional characteristics of mushroom soup hot pot is a problem that needs to be urgently solved by technical personnel in this field. Summary of the invention

[0005] One of the purposes of the present invention is to provide a mushroom soup flavor hot pot base with a wide source of raw materials and stable quality, which can effectively reduce production costs and retain the characteristics of delicious taste and rich nutrition.

[0006] The second object of the present invention is to provide a method for preparing the above-mentioned hot pot soup base, which has a simple process and is easy to operate, and can achieve the purpose of large-scale industrial production.

[0007] The technical solution to achieve one of the purposes of the present invention is: a mushroom soup flavor hot pot base, comprising the following components in parts by weight:

[0008] 350 parts butter;

[0009] 50 servings of dried shiitake mushrooms;

[0010] 40 parts chicken fat;

[0011] 30 parts of lard;

[0012] 15 onions;

[0013] 9 parts garlic;

[0014] 15 parts ginger;

[0015] 42 parts of edible salt;

[0016] 15 parts of MSG;

[0017] 2 portions of red dates;

[0018] 1.5 parts wolfberry;

[0019] 5 servings of dried shrimp;

[0020] 12 parts of pickled mustard tuber;

[0021] 22 parts of chicken essence seasoning;

[0022] 10 parts of spices.

[0023] Further, the spices are white pepper, dried ginger, star anise, cinnamon, and kaempferia galanga, and the weight parts of white pepper, dried ginger, star anise, cinnamon, and kaempferia galanga are 4 parts, 3 parts, 1 part, 1 part, and 1 part in sequence.

[0024] The technical solution for achieving the second object of the present invention is: the preparation method of the above-mentioned mushroom soup flavored hot pot base material includes the following steps:

[0025] 1) Take materials in proportion and set aside for use;

[0026] 2) Soak dried mushrooms in water for 6 - 8 h, and the water temperature is 26 °C;

[0027] 3) After soaking, the dried mushrooms are crushed to obtain dried mushroom particles with a particle size of 3 - 5 mm;

[0028] 4) Take ginger, garlic, and onion, and crush them to obtain ginger particles, garlic particles with a particle size of 4 - 6 mm, and onion segments with a length of 4 - 6 mm;

[0029] 5) Take pickled mustard tuber and crush it into pickled mustard tuber particles with a particle size of 4 - 6 mm;

[0030] 6) Take beef tallow, heat it to 160 °C, add onion segments under stirring conditions, fry until curled, and then add ginger particles and garlic particles until the ginger particles and garlic particles turn golden yellow;

[0031] 7) Divide the dried mushroom particles into three parts, with the weight ratio of the first part being 40%, the second part being 30%, and the third part being 30%. First, add the first part of dried mushroom particles, and when the frying temperature reaches 105 °C, then add the second part of dried mushroom particles, and when the frying temperature reaches 90 °C, finally add the third part of dried mushroom particles, and the frying temperature reaches 108 °C. Stir during the frying process;

[0032] 8) After frying the dried mushrooms, add pickled mustard tuber particles and dried shrimps under stirring conditions until the pickled mustard tuber particles foam and the oil color becomes clear;

[0033] 9) Add edible salt, monosodium glutamate, chicken essence seasoning, spices, and wolfberries in sequence, then continue to add lard and chicken oil, stir evenly and simmer for 1 h;

[0034] 10) After cooling and forming, add red dates, pack, and obtain the mushroom soup flavored hot pot base material.

[0035] Further, in step 2), soak the dried mushrooms in a tank, and set a hole filter plate in the tank that is adapted to the shape of the tank mouth to submerge the dried mushrooms in water.

[0036] Preferably, the stirring speed in step 6) is 25 r / min, the stirring speed in step 7) is 40 r / min, and the stirring speed in step 8) is 35 r / min.

[0037] Preferably, the stirring speed in step 9) is 30 r / min. In step 10), vacuum pumping and packing are carried out, and after drying, it is packed into boxes.

[0038] Adopting the above technical solution has the following beneficial effects:

[0039] 1. For the mushroom soup flavored hot pot base provided by the present invention, beef tallow is used as a heating medium and a solvent medium; the added ginger, scallions, and garlic are used to enhance the flavor and remove the fishy smell of the oil; the added chicken oil and lard are used to enhance the fat flavor of the product and serve as co-solvents to dissolve flavor substances, so that the flavor substances in the whole hot pot base are evenly dispersed; the added dried shiitake mushrooms are used to release the main flavor substances; the added spices are white pepper, dried ginger, star anise, cinnamon, and kaempferia galanga, which are added according to the weight ratio of 4:3:1:1. In addition to providing flavor substances, they can also improve the antioxidant and antibacterial and antiseptic abilities of the hot pot base. Combined with edible salt, it avoids adding artificial preservatives and ensures the safety of the food.

[0040] 2. For the preparation method provided by the present invention, first soak the dried shiitake mushrooms in specific water temperature for 6 - 8 h to make the dried shiitake mushrooms expand and have no hard core, and break them into granular form, which is beneficial for frying and releasing the flavor substances and umami substances of the dried shiitake mushrooms.

[0041] 3. In the preparation method of the present invention, the dried shiitake mushrooms are divided into three parts. The first part of the dried shiitake mushrooms accounts for 40%, and is put into the pot first, and the temperature when putting into the pot is high (160 °C), which can stimulate the overall strong aroma of this part of the dried shiitake mushrooms. The second part of the dried shiitake mushrooms accounts for 30%, and the frying temperature is relatively low (put into the pot at 105 °C, and the frying temperature is 90 °C), which can ensure that the flavor substances of the dried shiitake mushrooms enter the oil. The third part of the dried shiitake mushrooms accounts for 30%, and the frying temperature is relatively high (put into the pot at 90 °C, and the frying temperature is 108 °C), which can fry dry the moisture and enhance the dry aroma. In this way, the mushroom soup flavored hot pot base has a multi-level and strong dried shiitake mushroom flavor.

[0042] 4. In the preparation method of the present invention, the product obtained by frying is subjected to heat preservation and simmering for 1 h, which can promote the even blending of various flavors in the product and improve the taste and quality of the product.

[0043] The following further explains with specific embodiments. Specific Embodiments

[0044] In the present invention, all raw materials used are purchased from the market.

[0045] Example 1

[0046] Prepare raw materials: 35 kg of beef tallow, 5 kg of dried shiitake mushrooms, 4 kg of chicken fat, 3 kg of lard, 1.5 kg of onions, 0.9 kg of garlic, 1.5 kg of ginger, 4.2 kg of edible salt, 1.5 kg of monosodium glutamate, 0.2 kg of red dates, 0.15 kg of wolfberries, 0.5 kg of dried shrimps, 1.2 kg of pickled mustard tuber, 2.2 kg of chicken essence seasoning, 0.4 kg of white pepper, 0.3 kg of dried ginger, 0.1 kg of star anise, 0.1 kg of cinnamon, 0.1 kg of kaempferia galanga.

[0047] 1. Soak dried shiitake mushrooms in water

[0048] Soak the raw material of dried shiitake mushrooms in advance. Soak them in warm water at 26°C for 6 hours until the dried shiitake mushrooms are swollen (the soaking time can be appropriately shortened in summer), without hard cores. (To solve the problem that the dried shiitake mushrooms float during soaking and the surface dried shiitake mushrooms cannot be completely soaked, a matching hole filter plate is designed in combination with the shape of the tank truck, and all the dried shiitake mushrooms are sunk below the water surface by weight to ensure uniform soaking);

[0049] 2. Chop and mix dried shiitake mushrooms

[0050] Whole dried shiitake mushrooms are not conducive to stir-frying the product and need to be broken. Use a vertical chopping and mixing machine to break the foamed dried shiitake mushrooms so that the material state is maintained in a 3-5 mm diced shape;

[0051] 3. Chop and mix ginger, garlic, and onions

[0052] Ginger and garlic are processed through a disk granulator to keep the product in a granular shape of about 5 mm, and onions are processed through a vertical chopping and mixing machine to keep the material state in a section shape of about 5 mm;

[0053] 4. Process pickled mustard tuber

[0054] Pickled mustard tuber provides umami for the product and also needs to pass through a vertical chopping and mixing machine to keep the material state in a 3-5 mm diced shape for convenient subsequent stir-frying;

[0055] 5. Melt the oil

[0056] Add beef tallow to the frying pan, turn on the fire to heat it until the beef tallow is completely melted, and raise the temperature to 160 degrees Celsius to prepare for the stir-frying process;

[0057] 6. Fry the spices until fragrant

[0058] Set the rotation speed of the frying pan at 25 r / min. First, put in the onions (high water content causes the oil temperature to drop relatively quickly). When the onions are fried until slightly curled, put in the ginger and garlic grains, and continue to fry until the ginger and garlic are golden, then enter the next process;

[0059] 7. Stir-frying process

[0060] The rotation speed of the frying pan is set at 40 r / min. The foamed dried shiitake mushroom granules are divided into three portions. The first portion has four layers, the second portion has three layers, and the third portion has three layers. First, add the first portion of foamed dried shiitake mushroom granules into the pan (after the dried shiitake mushrooms are soaked, the water absorption ratio is relatively large. Adding them all at once will affect the release of the aroma of the finished product), keep the pan always on, until the temperature reaches 105°C. In this state, the dried shiitake mushroom granules foam, the oil color is clear without muddy water, and the mushroom flavor is strongly emitted. Then add the second portion of foamed dried shiitake mushroom granules until the temperature reaches 90°C. Finally, add the third portion of dried shiitake mushroom granules until the temperature reaches 108°C, then it is determined that the frying is in place. Control the rotation speed of the frying pan at 35 r / min, add the pickled mustard tuber granules and dried small shrimps. When the pickled mustard tuber granules foam and the oil color becomes clear again, it is determined that the frying process is over, and turn to low heat;

[0061] 8. Seasoning

[0062] Set the rotation speed of the frying pan at 30 r / min. At this time, add edible salt, monosodium glutamate, chicken essence, spices, and wolfberries in sequence, and finally add lard and chicken oil. After stirring evenly, it can be taken out of the pan and transferred to an electric heating stew pot through a pipeline (keep warm for 1 hour to make all flavors blend evenly);

[0063] 9. Packaging

[0064] Transfer from the stew pot to a filling machine, and conduct metering filling by a fully automatic filling machine. The base material is injected into the forming box by a gun head, and red dates are sprinkled on it. After passing through the rotary cooling tower in the tunnel, the product is cooled and formed. Then, through a fully automatic demolding machine, the separation of the base material and the forming box is completed. The separated base material is packed into a vacuum bag for vacuum packaging. After vacuum packaging, pass through a heat drying machine to remove the condensed water generated by the contact of the low-temperature base material surface with the air. Finally, complete boxing and packing and transfer to the warehouse.

[0065] After testing, its nutritional components are shown in Table 1:

[0066] Table 1

[0067]

[0068] Control Example 1

[0069] In step 7), the foamed dried shiitake mushroom granules are added to the frying pan all at once until the temperature rises to 108°C again. Other processes are the same as in Example 1.

[0070] Control Example 2

[0071] After taking out of the pan in step 8), directly transfer to step 9) for filling. Other processes are the same as in Control Example 2.

[0072] Take the product in the stew pot in step 8) of Example 1, denoted as product A, the product in the stew pot in step 8) of Control Example 1, denoted as product B, and the product fried in Control Example 2, denoted as product C, for blind evaluation. Specifically:

[0073] Randomly select 10 staff members in the factory area, denoted as Staff 1 - 10. Select three isolated rooms and send Product A, Product B, and Product C into the three rooms respectively.

[0074] After Staff 1 - 10 are blindfolded, they are shuffled and enter the three rooms to blindly evaluate the smell, taste, and texture of the corresponding products and give a comprehensive score, as shown in Table 2:

[0075] Table 2

[0076] Product A Product B Product C Person 1 92 74 63 Person 2 85 66 60 Person 3 97 77 64 Person 4 88 60 61 Person 5 90 70 60 Person 6 83 68 55 Person 7 95 74 60 Person 8 81 68 58 Person 9 99 77 68 Person 10 86 66 60 Average score: 89.6 70 60.9

Claims

1. A bacterial soup flavored hot pot base material, characterized in that, It comprises the following components in parts by weight: 350 parts of beef tallow; 50 parts of dried shiitake mushrooms; 40 parts of chicken fat; 30 parts of lard; 15 parts of onions; 9 parts of garlic; 15 parts of ginger; 42 parts of edible salt; 15 parts of monosodium glutamate; 2 parts of red dates; 1.5 parts of wolfberries; 5 parts of dried shrimps; 12 parts of pickled mustard tuber; 22 parts of chicken essence seasoning; 10 parts of spices.

2. The mushroom soup flavored hot pot base according to claim 1, wherein The spices are white pepper, dried ginger, star anise, cinnamon, and kaempferia galanga. The parts by weight of white pepper, dried ginger, star anise, cinnamon, and kaempferia galanga are 4 parts, 3 parts, 1 part, 1 part, and 1 part in sequence.

3. The preparation method of the bacterial soup flavored hot pot base according to claim 1 or 2, characterized in that, It includes the following steps: 1) Weigh the ingredients in proportion for standby; 2) Soak the dried shiitake mushrooms in water for 6 - 8 h at a water temperature of 26°C; 3) After soaking, crush the dried shiitake mushrooms to obtain dried shiitake mushroom particles with a particle size of 3 - 5 mm; 4) Take ginger, garlic, and onions, and crush them to obtain ginger particles, garlic particles with a particle size of 4 - 6 mm, and onion segments with a length of 4 - 6 mm; 5) Take pickled mustard tuber and crush it into pickled mustard tuber particles with a particle size of 4 - 6 mm; 6) Take beef tallow, heat it to 160°C, add onion segments under stirring conditions, fry until curled, and then add ginger particles and garlic particles until the ginger particles and garlic particles turn golden yellow; 7) Divide the dried shiitake mushroom particles into three portions. The weight ratio of the first portion is 40%, the second portion is 30%, and the third portion is 30%. First, add the first portion of dried shiitake mushroom particles. When the frying temperature reaches 105°C, then add the second portion of dried shiitake mushroom particles. When the frying temperature reaches 90°C, finally add the third portion of dried shiitake mushroom particles. When the frying temperature reaches 108°C, stir during the frying process; 8) After frying the dried shiitake mushrooms, add pickled mustard tuber particles and dried shrimps under stirring conditions until the pickled mustard tuber particles foam and the oil color is clear; 9) Add edible salt, monosodium glutamate, chicken essence seasoning, spices, and wolfberries in sequence, then continue to add lard and chicken fat, stir evenly and simmer for 1 h; 10) After cooling and forming, add red dates, pack, and obtain the hot pot base material with a mushroom soup flavor.

4. The preparation method according to claim 3, characterized in that, In step 2), soak the dried shiitake mushrooms in a tank, and set a hole filter plate in the tank that is adapted to the shape of the tank opening to submerge the dried shiitake mushrooms in water.

5. The preparation method according to claim 3, characterized in that, The stirring speed in step 6) is 25 r / min, the stirring speed in step 7) is 40 r / min, and the stirring speed in step 8) is 35 r / min.

6. The preparation method according to claim 3, wherein The stirring speed in step 9) is 30 r / min. In step 10), evacuate and pack, and then dry and pack in boxes.

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