Fresh beef tallow hotpot condiment and preparation method thereof

Abstract

The invention relates to a fresh beef tallow hotpot condiment and a preparation method thereof, and relates to the technical field of hotpot condiments, the preparation method comprises the following steps: performing alternate ultrasonic pretreatment on fresh beef tallow under first ultrasonic power and second ultrasonic power to obtain modified beef tallow; heating a part of the modified beef tallow and bovine bone marrow for the first time, then adding shallot sections and ginger slices, frying and filtering to obtain a first beef tallow material; adding half of the weight of the chilies into the first beef oil material for first stir-frying, and then adding the remaining chilies, the thick broad-bean sauce and the fermented soya beans for second stir-frying to obtain a second beef oil material. According to the present invention, the existing traditional beef tallow hotpot seasoning preparation process is improved, the variable power ultrasound is adopted to control the fresh beef tallow pretreatment process, the beef tallow raw material feeding sequence and the low temperature frying process parameters, such that the beef tallow hotpot seasoning with characteristics of good color, good aroma, good taste and high temperature change resistance is prepared, and the defects in the prior art are made up.

Description

Technical Field

[0001] The present invention relates to the technical field of hot pot base materials, and particularly to a fresh beef tallow hot pot base material and a preparation method thereof. Background Art

[0002] As a treasure in Chinese traditional food culture, hot pot is deeply loved by consumers. As the soul of hot pot, the quality of the hot pot base material directly affects the taste and flavor of the hot pot. Among many hot pot base materials, the beef tallow hot pot base material occupies an important position in the hot pot market with its mellow taste, rich fat aroma and unique flavor.

[0003] However, there are many deficiencies in the preparation process of traditional beef tallow hot pot base materials. In the raw material pretreatment link, fresh beef tallow usually contains certain odor components. In order to remove these odors, most of the existing technologies adopt the method of high-temperature oil refining, generally controlling the oil refining temperature above 150°C. Although high-temperature treatment can remove the odors in fresh beef tallow to a certain extent, it also brings serious drawbacks. Under high-temperature conditions, the fat aroma substances in fresh beef tallow will decompose and volatilize, resulting in serious loss of the fat aroma of fresh beef tallow, making the aroma of the finally prepared beef tallow hot pot base material not strong enough. Moreover, high temperature will also damage the molecular structure of fresh beef tallow, affecting its taste and quality, and greatly reducing the taste saturation and experience of the beef tallow hot pot base material.

[0004] In addition, in the frying process of the hot pot base material, the feeding order of raw materials and the control of frying process parameters are also crucial. In the existing technology, the control of these links is not accurate enough, often resulting in poor fusion of flavors between various raw materials, making the overall flavor of the hot pot base material not harmonious enough and the color not ideal enough. At the same time, the prepared beef tallow hot pot base material has poor resistance to temperature changes and is prone to problems such as oil leakage during storage, affecting the quality and shelf life of the product.

[0005] Therefore, in order to meet the needs of consumers for high-quality beef tallow hot pot base materials, it is urgent to improve the existing traditional preparation process of beef tallow hot pot base materials to prepare a beef tallow hot pot base material with good color, aroma and high storage stability. Summary of the Invention

[0006] To solve the above problems, the present invention provides a fresh beef tallow hot pot base material and a preparation method thereof.

[0007] In a first aspect, the present invention provides a preparation method of a fresh beef tallow hot pot base material, and the preparation method includes the following steps:

[0008] Alternately ultrasonically pretreat fresh beef tallow at a first ultrasonic power and a second ultrasonic power to obtain modified beef tallow;

[0009] Heat a part of the modified beef tallow and beef marrow for the first time, then add scallions and ginger slices for frying and filtering to obtain the first beef tallow material;

[0010] Add half of the weight of peppers to the first beef tallow material for the first frying, then add the remaining peppers, broad bean paste and fermented soybeans for the second frying to obtain the second beef tallow material;

[0011] Add Chinese prickly ash, spices, fermented glutinous rice and the remaining modified beef tallow to the second beef tallow material for the third frying. After the first cooling, add edible salt and monosodium glutamate and mix well to obtain the third beef tallow material;

[0012] Cool the third beef tallow material for the second time, then put it into a mold for freezing and forming and demolding and packaging to obtain the finished product of the beef tallow hot pot base;

[0013] Among them, the first ultrasonic power is 300-500W, the second ultrasonic power is 1100-1250W, and the temperature ≤ 140°C throughout the preparation process of the fresh beef tallow hot pot base method.

[0014] Further, the first ultrasonic power is 435W, the second ultrasonic power is 1150W, the number of times of the alternating ultrasonic pretreatment is 4-8 times, and the time of each ultrasonic treatment is 2-5 minutes.

[0015] Further, the working condition parameters of the first heating include: temperature 130-140°C, time 5-10 minutes; the working condition parameters of the frying include: temperature 130-140°C, time 1-2 minutes.

[0016] Further, when performing the first heating, the added weight of the modified beef tallow accounts for 90%-95% of the total weight of the modified beef tallow.

[0017] Further, the working condition parameters of the first frying include: temperature 120-125°C, time 2-4 minutes; the working condition parameters of the second frying include: temperature 120-125°C, time 5-9 minutes.

[0018] Further, the working condition parameters of the third frying include: temperature 110-115°C, time 20-30 minutes.

[0019] Further, the end temperature of the first cooling is 75-85°C, and the end temperature of the second cooling is 45-50°C.

[0020] Further, the working condition parameters of the freezing and forming in the mold include: temperature -15 to -10°C, time 30-45 minutes.

[0021] Furthermore, by weight parts, the beef tallow hot pot base material comprises the following components:

[0022] 300 - 400 parts of fresh beef tallow, 25 - 35 parts of beef marrow, 20 - 30 parts of broad bean paste, 7 - 13 parts of fermented soya beans, 35 - 40 parts of chili peppers, 6 - 10 parts of ginger slices, 9 - 15 parts of scallions, 6 - 9 parts of Chinese prickly ash, 6 - 10 parts of spice powder, 2 - 5 parts of fermented glutinous rice, 6 - 9 parts of edible salt, and 4 - 7 parts of monosodium glutamate.

[0023] In a second aspect, the present invention provides a fresh beef tallow hot pot base material, which is prepared from the beef tallow hot pot base material according to any one of the first aspect.

[0024] The above technical solutions provided by the embodiments of the present invention have at least the following advantages compared with the prior art:

[0025] The embodiments of the present invention provide a fresh beef tallow hot pot base material and a preparation method thereof. The present invention improves the existing traditional preparation process of beef tallow hot pot base material. By adopting variable power ultrasound for the pretreatment process of fresh beef tallow, the feeding sequence of raw materials such as beef tallow, and the control of frying process parameters such as low-temperature frying, the preparation of beef tallow hot pot base material with good color, aroma and taste and high anti-temperature change performance is realized, making up for the deficiencies of the prior art. At the same time, the fresh beef tallow obtained from the cattle body is used to prepare the hot pot base material and packaged into finished products within no more than 48 hours, retaining the unique fat fragrance of beef tallow to the greatest extent. Detailed Embodiments

[0026] To make the objectives, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Apparently, the described embodiments are some, but not all, of the embodiments of the present invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0027] Unless otherwise specifically stated, all kinds of raw materials, reagents, instruments and equipment used in the present invention can be obtained through market purchase or prepared by existing methods.

[0028] It should be noted that the components and raw materials involved in the fresh beef tallow hot pot base and the preparation method thereof provided in the embodiments of the present invention, unless otherwise specified or specifically described, can be directly commercially available products or homemade using existing public preparation methods. For example, the scallion segments in the following embodiments and comparative examples are obtained by chopping commercially available washed scallions into 1-1.5 cm pieces, the chili peppers are chili pieces obtained by chopping erhus chinensis and bell peppers in a weight ratio of 3:1, and the spices are powders obtained by crushing cinnamon and fennel in a weight ratio of 4:3. At the same time, the steps and parameters involved, unless otherwise specified or specifically described, can be carried out according to the existing processing technology of beef tallow hot pot base or directly carried out using existing equipment, and the present invention document will not elaborate on them one by one.

[0029] The present invention will be further described below in conjunction with specific examples. It should be understood that these examples are intended only to illustrate the present invention and are not intended to limit the scope of the present invention. The experimental methods in the following examples that do not specify specific conditions are usually measured according to national standards. If there is no corresponding national standard, then the conditions recommended by the manufacturer are followed.

[0030] Example 1

[0031] This example provides a fresh beef hot pot soup base, which includes the following components by weight: 350 parts of fresh beef, 30 parts of beef bone marrow, 26 parts of bean paste, 11 parts of fermented black beans, 38 parts of chili peppers, 7 parts of ginger slices, 12 parts of scallion segments, 7.5 parts of peppercorns, 8 parts of spices, 3.5 parts of fermented glutinous rice, 8 parts of edible salt and 5 parts of monosodium glutamate;

[0032] The preparation method of the fresh beef oil hot pot base comprises the following steps:

[0033] Step (1): subjecting fresh butter to alternating ultrasonic pretreatment for 6 times under the conditions of a first ultrasonic power of 435 W and a second ultrasonic power of 1150 W, each ultrasonic treatment lasting 3.5 minutes, to obtain modified butter;

[0034] Step (2): heating the modified butter and beef bone marrow, which account for 93% of the total modified butter by weight, at 135° C. for 8 minutes, adding scallion segments and ginger slices, frying for 2 minutes at 135° C., and filtering to obtain a first butter material;

[0035] Step (3): adding half the weight of chili pepper to the first butter material and frying it at 123° C. for 3 minutes, then adding the remaining chili pepper, bean paste and fermented black beans and frying it at 123° C. for 7 minutes to obtain a second butter material;

[0036] Step (4): Add Chinese prickly ash, spices, fermented glutinous rice, and the remaining modified beef fat to the second batch of beef fat, and conduct the third frying at 113°C for 25 minutes. After cooling to 80°C for the first time, add edible salt and monosodium glutamate and mix well to obtain the third batch of beef fat;

[0037] Step (5): Cool the third batch of beef fat to 48°C for the second time, then put it into a mold and freeze it at -12°C for 40 minutes and demold and package it to obtain the finished product of the beef fat hot pot base.

[0038] Example 2

[0039] This example provides a fresh beef fat hot pot base. Calculated by weight, the beef fat hot pot base includes the following components: 300 parts of fresh beef fat, 25 parts of beef marrow, 20 parts of broad bean paste, 7 parts of fermented soybeans, 35 parts of chili peppers, 6 parts of ginger slices, 9 parts of scallions, 6 parts of Chinese prickly ash, 6 parts of spices, 2 parts of fermented glutinous rice, 6 parts of edible salt, and 4 parts of monosodium glutamate;

[0040] The preparation method of the fresh beef fat hot pot base includes the following steps:

[0041] Step (1): Alternately perform ultrasonic pretreatment on the fresh beef fat 4 times under the conditions of the first ultrasonic power of 300W and the second ultrasonic power of 1250W, and the time for each ultrasonic treatment is 5 minutes to obtain modified beef fat;

[0042] Step (2): Heat 90% of the total weight of the modified beef fat and beef marrow at 140°C for 5 minutes, then add scallions and ginger slices at 140°C and fry for 2 minutes and filter to obtain the first batch of beef fat;

[0043] Step (3): Add half of the weight of chili peppers to the first batch of beef fat and conduct the first frying at 120°C for 4 minutes, then add the remaining chili peppers, broad bean paste, and fermented soybeans and conduct the second frying at 120°C for 9 minutes to obtain the second batch of beef fat;

[0044] Step (4): Add Chinese prickly ash, spices, fermented glutinous rice, and the remaining modified beef fat to the second batch of beef fat and conduct the third frying at 110°C for 30 minutes. After cooling to 75°C for the first time, add edible salt and monosodium glutamate and mix well to obtain the third batch of beef fat;

[0045] Step (5): Cool the third batch of beef fat to 50°C for the second time, then put it into a mold and freeze it at -15°C for 30 minutes and demold and package it to obtain the finished product of the beef fat hot pot base.

[0046] Example 3

[0047] This example provides a fresh beef hot pot soup base, which includes the following components by weight: 400 parts of fresh beef, 35 parts of beef bone marrow, 30 parts of bean paste, 13 parts of fermented black beans, 40 parts of chili peppers, 10 parts of ginger slices, 15 parts of scallion segments, 9 parts of peppercorns, 10 parts of spices, 5 parts of fermented glutinous rice, 9 parts of edible salt and 7 parts of monosodium glutamate;

[0048] The preparation method of the fresh beef oil hot pot base comprises the following steps:

[0049] Step (1): subjecting fresh butter to alternating ultrasonic pretreatment for 8 times under the conditions of a first ultrasonic power of 500 W and a second ultrasonic power of 1100 W, each ultrasonic treatment lasting 2 minutes, to obtain modified butter;

[0050] Step (2): heating the modified butter and beef bone marrow, which account for 95% of the total modified butter by weight, at 130° C. for 10 minutes, adding scallion segments and ginger slices, frying for 2 minutes at 130° C., and filtering to obtain a first butter material;

[0051] Step (3): adding half the weight of chili pepper to the first butter material and frying it at 125° C. for 2 minutes, then adding the remaining chili pepper, bean paste and fermented black beans and frying it at 125° C. for 5 minutes to obtain a second butter material;

[0052] Step (4): adding pepper, spices, fermented glutinous rice and remaining modified butter to the second butter material and frying for a third time at 115° C. for 30 minutes, and adding edible salt and monosodium glutamate after first cooling to 75° C. and mixing well to obtain a third butter material;

[0053] Step (5): The third butter material is subjected to a second cooling to 50° C., then put into a mold and frozen at -15° C. for 30 minutes, and then demolded and packaged to obtain the finished product of the beef hot pot base.

[0054] Comparative Example 1

[0055] This example provides a fresh beef oil hot pot base and a preparation method thereof, which is different from Example 1 in that a traditional high-temperature frying method is used.

[0056] This example provides a fresh beef hot pot base, which includes the following components by weight: 300 parts of fresh beef, 25 parts of beef bone marrow, 20 parts of bean paste, 7 parts of fermented black beans, 35 parts of chili peppers, 6 parts of sliced ginger, 9 parts of scallion segments, 6 parts of peppercorns, 6 parts of spices, 2 parts of fermented glutinous rice, 6 parts of edible salt and 4 parts of monosodium glutamate;

[0057] The preparation method of the fresh beef oil hot pot base comprises the following steps:

[0058] Step (1): Heat all the fresh beef tallow and beef marrow at 160 °C for the first time for 5 minutes, then add scallions and ginger slices at 160 °C and fry for 1 minute and filter to obtain the first beef tallow material;

[0059] Step (2): Add half of the weight of peppers to the first beef tallow material and stir-fry for the first time at 140 °C for 4 minutes, then add the remaining peppers, broad bean paste and fermented soybeans and stir-fry for the second time at 140 °C for 9 minutes to obtain the second beef tallow material;

[0060] Step (3): Add Chinese prickly ash, spices and fermented glutinous rice to the second beef tallow material and stir-fry for the third time at 120 °C for 30 minutes. After cooling to 75 °C for the first time, add edible salt and monosodium glutamate and mix evenly to obtain the third beef tallow material;

[0061] Step (4): Cool the third beef tallow material for the second time to 50 °C, then put it into a mold and freeze it at -15 °C for 30 minutes and demold and package to obtain the finished product of the beef tallow hot pot base.

[0062] Comparative Example 2

[0063] This example provides a fresh beef tallow hot pot base and its preparation method. The difference from Example 1 is only that: the alternate ultrasonic pretreatment in step (1) is not carried out (that is, directly carry out the subsequent steps (2) to (5) on the fresh beef tallow raw material); the other steps and parameters are the same.

[0064] Comparative Example 3

[0065] This example provides a fresh beef tallow hot pot base and its preparation method. The difference from Example 1 is only that: in step (1), ultrasonic treatment is carried out only at the first ultrasonic power (that is, step (1): ultrasonic treatment of fresh beef tallow 6 times under the condition that the first ultrasonic power is 435 W, and the time of each ultrasonic treatment is 3.5 minutes to obtain modified beef tallow); the other steps and parameters are the same.

[0066] Comparative Example 4

[0067] This example provides a fresh beef tallow hot pot base and its preparation method. The difference from Example 1 is only that: in step (1), ultrasonic treatment is carried out only at the second ultrasonic power (that is, step (1): ultrasonic treatment of fresh beef tallow 6 times under the condition that the second ultrasonic power is 1150 W, and the time of each ultrasonic treatment is 3.5 minutes to obtain modified beef tallow); the other steps and parameters are the same.

[0068] Test Example

[0069] This example conducts a test on the ability to resist temperature changes and a sensory evaluation test on the finished products of the fresh beef tallow hot pot base obtained in the above Examples 1 to 3 and Comparative Examples 1 to 4.

[0070] 1) Test method for temperature change resistance: The finished fresh beef tallow hot pot base samples obtained from Examples 1 to 3 and Comparative Examples 1 to 4 were respectively placed in the middle of pre-weighed round filter papers, and then placed in an oven at 37 °C for 4 hours. After that, they were taken out, and the filter papers were weighed after removing the visible beef tallow hot pot base samples on the filter papers. The weight increase of the filter paper before and after was calculated and regarded as the oil seepage amount. The larger the oil seepage amount, the worse the temperature change resistance.

[0071] 2) Sensory evaluation test: For the finished fresh beef tallow hot pot base samples obtained from Examples 1 to 3 and Comparative Examples 1 to 4, 1500 g of water was added per 500 g, heated to boiling, and dishes were cooked for sensory evaluation.

[0072] The test results are shown in Table 1 and Table 2.

[0073] Table 1 Test results of temperature change resistance

[0074] Test sample Oil seepage amount (mg) Example 1 360 Example 2 424 Example 3 405 Comparative example 1 768 Comparative example 2 759 Comparative example 3 602 Comparative example 4 577

[0075] Table 2 Sensory test evaluation results

[0076]

[0077] In summary, the embodiments of the present invention provide a fresh beef tallow hot pot base and its preparation method. The present invention improves the existing traditional preparation process of beef tallow hot pot base. By controlling the pre-treatment process of fresh beef tallow with variable power ultrasound, the feeding sequence of raw materials such as beef tallow, and frying process parameters such as low-temperature frying, the preparation of a beef tallow hot pot base with good color, aroma, and high temperature change resistance is realized, making up for the deficiencies of the prior art.

[0078] The various embodiments of the present invention may exist in the form of a range; it should be understood that the description in the form of a range is only for convenience and brevity, and should not be construed as a rigid limitation on the scope of the present invention; therefore, it should be considered that the range description has specifically disclosed all possible sub-ranges and individual values within that range. For example, it should be considered that the range description from 1 to 6 has specifically disclosed sub-ranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6, etc., and individual numbers within that range, such as 1, 2, 3, 4, 5, and 6, regardless of the range. Additionally, whenever a numerical range is indicated herein, it means including any cited number (fraction or integer) within the indicated range.

[0079] The above are only specific embodiments of the present invention, enabling those skilled in the art to understand or implement the present invention. Various modifications to these embodiments will be obvious to those skilled in the art, and the general principles defined herein can be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to these embodiments shown herein, but rather to the broadest scope consistent with the principles and novel features claimed herein.

Claims

1. A preparation method of fresh beef tallow hot pot base material, characterized in that, The preparation method includes the following steps: Alternately subject fresh beef tallow to ultrasonic pretreatment at a first ultrasonic power and a second ultrasonic power to obtain modified beef tallow. First heat a part of the modified beef tallow and beef marrow, then add scallions and ginger slices for frying and filtering to obtain a first beef tallow material. Add half of the weight of chili peppers to the first beef tallow material for a first frying, then add the remaining chili peppers, broad bean paste, and fermented soybeans for a second frying to obtain a second beef tallow material. Add Chinese prickly ash, spices, fermented glutinous rice, and the remaining modified beef tallow to the second beef tallow material for a third frying. After the first cooling, add edible salt and monosodium glutamate and mix well to obtain a third beef tallow material. Subject the third beef tallow material to a second cooling, then mold it, freeze it into shape, and demold and package it to obtain the finished beef tallow hot pot base. Among them, the first ultrasonic power is 300 - 500 W, the second ultrasonic power is 1100 - 1250 W, and the temperature throughout the preparation process of the fresh beef tallow hot pot base method ≤ 140 °C.

2. The preparation method of the fresh beef tallow hot pot base according to claim 1, characterized in that, The first ultrasonic power is 435 W, the second ultrasonic power is 1150 W, the number of times of the alternate ultrasonic pretreatment is 4 - 8 times, and the time for each ultrasonic treatment is 2 - 5 minutes.

3. The preparation method of the fresh beef tallow hot pot base material according to claim 1, wherein The working condition parameters of the first heating include: temperature 130 - 140 °C, time 5 - 10 minutes; the working condition parameters of the frying include: temperature 130 - 140 °C, time 1 - 2 minutes.

4. The preparation method of the fresh beef tallow hot pot base according to claim 1, characterized in that, When performing the first heating, the added weight of the modified beef tallow accounts for 90% - 95% of the total weight of the modified beef tallow.

5. The preparation method of the fresh beef tallow hot pot base according to claim 1, characterized in that, The working condition parameters of the first frying include: temperature 120 - 125 °C, time 2 - 4 minutes; the working condition parameters of the second frying include: temperature 120 - 125 °C, time 5 - 9 minutes.

6. The preparation method of the fresh beef tallow hot pot base according to claim 1, characterized in that, The working condition parameters of the third frying include: temperature 110 - 115 °C, time 20 - 30 minutes.

7. The preparation method of the fresh beef tallow hot pot base according to claim 1, characterized in that The end temperature of the first cooling is 75 - 85 °C, and the end temperature of the second cooling is 45 - 50 °C.

8. The preparation method of the fresh beef tallow hot pot base according to claim 1, characterized in that, The working condition parameters of the molding and freezing include: temperature - 15 - - 10 °C, time 30 - 45 minutes.

9. The preparation method of the fresh beef tallow hot pot base according to claim 1, characterized in that, By weight, the beef tallow hot pot base includes the following components: 300 - 400 parts of fresh beef tallow, 25 - 35 parts of beef marrow, 20 - 30 parts of broad bean paste, 7 - 13 parts of fermented soybeans, 35 - 40 parts of chili peppers, 6 - 10 parts of ginger slices, 9 - 15 parts of scallions, 6 - 9 parts of Chinese prickly ash, 6 - 10 parts of spices, 2 - 5 parts of fermented glutinous rice, 6 - 9 parts of edible salt, and 4 - 7 parts of monosodium glutamate.

10. A butter hot pot base, characterized in that, The beef tallow hot pot base is prepared by using the preparation method of the fresh beef tallow hot pot base according to any one of claims 1 - 9.

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