Instant spicy hot pot and industrial production process thereof

Abstract

The invention relates to the technical field of instant food, in particular to instant spicy hot pot and an industrial production process thereof. The instant spicy hot pot is prepared from the following components in parts by weight: 10-20 parts of Japanese thick-cut bacon, 10-15 parts of luncheon meat, 15-30 parts of emerald bamboo shoots, 5-8 parts of quail eggs, 10-13 parts of Zichan dried bean curds, 10-15 parts of lotus root slices, 20-30 parts of needle mushrooms, 18-25 parts of dried ballonflower, 8-13 parts of crispy small vegetarian meat, 5-7 parts of fruit corn, spicy beef tallow compound seasoning and spicy hot pot soup. According to the scheme provided by the invention, high-quality food materials and specially-made sauce soup bases are utilized, and an optimized production and processing technology is matched, so that the delicious taste and the mouth feel of the instant spicy hot pot can be effectively improved, and meanwhile, the scale of batch production and the production efficiency are improved.

Description

Technical Field

[0001] The present application relates to the technical field of instant food, and in particular to an instant spicy hot pot and its industrial production process. Background Art

[0002] Malatang is a Han Chinese snack that originated in Leshan, Sichuan, and has been improved in taste and cooking methods in the Northeast. It is popular everywhere. Instant Malatang is a convenience food. The ingredients and seasonings of Malatang are pre-packaged in vacuum bags. Users only need to heat them before eating. This packaging method not only maintains the freshness and hygiene of the food, but also makes it easy to carry and store.

[0003] The current instant spicy hot pot seasoning is relatively simple, mostly with a red oil spicy flavor, and the spicy hot pot is not very delicious. In addition, the raw material processing during the production process does not take into account the characteristics of the ingredients. For example, meat slices are prone to breakage, and vegetables are easily oxidized after slicing, resulting in unstable quality of the finished product. At the same time, the seasoning relies on manual addition, and it is separated from the soup base when the soup is poured, resulting in local excessive saltiness or greasiness. In addition, the ingredients float during the soup filling process, resulting in uneven seasoning. In addition, the current instant food product sterilization process has not been adapted and optimized according to the tolerance of different ingredients, resulting in a serious loss of taste of crisp and tender ingredients, which in turn affects the deliciousness and taste of the instant spicy hot pot. Summary of the Invention

[0004] In order to overcome the problems existing in the related art, the present application provides an instant spicy hot pot and an industrial production process thereof.

[0005] To achieve the above-mentioned object, the present invention provides an instant spicy hot pot in a first aspect, comprising:

[0006] The instant spicy hot pot is prepared from the following components in parts by weight: 10-20 parts of Japanese thick-cut bacon, 10-15 parts of luncheon meat, 15-30 parts of bamboo shoots, 5-8 parts of quail eggs, 10-13 parts of Zhoushan dried tofu, 10-15 parts of lotus root slices, 20-30 parts of enoki mushrooms, 18-25 parts of tribute vegetables, 8-13 parts of crispy vegetarian meat, 5-7 parts of fruit corn, and spicy butter compound seasoning and spicy hot pot soup.

[0007] Preferably, the spicy beef fat compound seasoning is composed of the following raw materials by weight:

[0008] 200g butter, 100g rapeseed oil, 50g animal oil, 40g bullet-shaped dried chili peppers, 5g devil peppers, 20g green Sichuan peppercorns, 8g Sichuan peppercorns, 8g star anise, 6g cinnamon, 4g bay leaves, 15g tsaoko, 4g nutmeg, 5g fennel, 4g galangal, 3g long piper longum, 5g lemongrass, 6g galangal, 300g scallions, 100g garlic, 150g sliced ginger, 200g onion, 15g Sichuan pepper oil, 15g fermented bean curd, 10g fish sauce, 15g old rock sugar, 50g chopped peanuts, and 200g high-proof liquor;

[0009] The specific steps of the preparation method of the spicy beef fat compound seasoning are as follows:

[0010] S1. Mix star anise, cinnamon, bay leaves, tsaoko, nutmeg, cumin, ginger, and longan. Prepare a wok and add the above spices to the wok. Then, stir-fry over low heat for 5-8 minutes to bring out the aroma of the spices. After the spices are fried, let them cool and grind them into coarse powder for later use. Then, cut the lemongrass and galangal into thin strips for later use. At the same time, soak the green peppercorns and Sichuan peppercorns in 10g of white wine for 10 minutes.

[0011] S2. Then add butter, rapeseed oil and animal oil to the pot, heat over low heat to melt the oil completely, then add scallion segments, ginger slices, garlic and onion pieces over high heat and fry until golden brown, then remove from heat, turn off the heat and wait until the oil temperature drops, then turn back to low heat and add bullet-shaped dried chili peppers and devil peppers to the pot, stir-fry for 1-2 minutes, then add the soaked green peppercorns and Sichuan peppercorns, and stir-fry quickly for 30 seconds;

[0012] S3. After the above ingredients are fried until fragrant, add the chopped Pixian bean paste, keep the heat at medium-low, and stir-fry continuously for 8-10 minutes. Then, heat the fermented bean curd and continue to stir-fry for 3-5 minutes. Then, pour in the coarse mixed spice powder, shredded lemongrass, and shredded galangal, and stir-fry for 5-7 minutes. Finally, add the old rock sugar and high-proof liquor and stir-fry until the rock sugar is completely melted. Then, turn off the heat and immediately add the crushed peanuts, Sichuan pepper oil, and sesame oil, stir well. Then, let the prepared spicy beef fat compound seasoning cool naturally at room temperature, then put it in a sealed container and let it rest for 3-5 days to form.

[0013] Preferably, the spicy hot pot soup is composed of the following raw materials by weight:

[0014] 500g beef shank, 300g free-range chicken skeleton, 30g olive oil, 50g dried shiitake mushrooms, 20g dried kelp sprouts, 15g agar-agar, 10g freeze-dried Acanthopanax oleraceus powder, 5g matsutake mushroom cap powder, 15g traditional shrimp paste, 15g tribute pepper, 30g fermented black bean paste, 3g galangal, 3g tsaoko, 2g lemongrass, 5g tangerine peel, 3g astragalus slices, 100g shrimp heads, 15g lemon juice, 15g old rock sugar, 20g chia seeds, 30g strong liquor, and appropriate amounts of sea salt, soy sauce, and beer.

[0015] The specific steps of the preparation method of the spicy hot soup are as follows:

[0016] S1. Put the chicken skeleton into a pot with cold water, then boil it over high heat for blanching, then bake the beef shank at 180°C for 25 minutes until the surface is coked, then put it into a pressure cooker with the blanched chicken skeleton, add clean water and simmer for 5 hours, then pour 10g of olive oil into the wok, then put the shrimp heads into the wok and stir-fry to produce shrimp oil, after the cooking is completed, remove the chicken skeleton and beef shank, and then add dried shiitake mushrooms, dried kelp sprouts, agar-agar, freeze-dried powder of Alternaria albuminosa and pine mushroom cap powder and continue to cook at normal pressure for 1 hour;

[0017] S2, in another wok, tribute pepper, galangal, tsaoko, lemongrass, tangerine peel and astragalus slices were put into it and dry-fried for 3 min, then the above-mentioned fried spices were put into a gauze bag, and the gauze bag mouth was fastened, and then the gauze bag was put into a pressure cooker, and ancient shrimp paste, fermented black bean paste, lemon juice, old rock sugar, chia seeds, high-proof liquor, beer, soy sauce, sea salt and shrimp oil fried in advance were added at the same time, and then normal pressure continued to boil for 40 min;

[0018] S3. After completing the above-mentioned boiling work, prepare a fine-mesh sieve cloth and filter the thick soup in the pressure cooker twice or more to filter out impurities in the thick soup, thereby obtaining the spicy hot pot soup.

[0019] Preferably, the instant spicy hot pot is packed into high-temperature resistant packaging bags in layers according to the type of ingredients. The specific bagging method is as follows:

[0020] Top layer: Enoki mushrooms, Gongcai, fruit corn and crispy vegetarian meat;

[0021] Middle layer: bacon, dried tofu, luncheon meat and quail eggs;

[0022] Bottom layer: Jade bamboo shoots and lotus root slices;

[0023] The spicy beef tallow compound seasoning and the spicy hot pot soup are poured into the high-temperature resistant packaging bag, and the amount of the spicy beef tallow compound seasoning and the spicy hot pot soup poured in is two-thirds of the height of the food.

[0024] To achieve the above-mentioned object, the second aspect of the present invention provides an industrialized production process for instant spicy hot pot, which is applied to the instant spicy hot pot described above. The specific steps of the industrialized production process for instant spicy hot pot are as follows:

[0025] A1. Using a -5°C cryogenic slicer, cut the Japanese bacon along the muscle grain into 3mm thick slices. Using online linear array CCD visual inspection technology, the slices are inspected in real time to remove defective products with broken fat layers and thickness exceeding tolerances. The bamboo shoots and lotus root slices are then soaked in a 0.5% citric acid solution to protect their color. The browning degree is then measured using a hyperspectral imager. After soaking, the bamboo shoots and lotus root slices are removed, cleaned, drained, and evenly sliced.

[0026] A2. Use a bubble cleaner to clean the enoki mushrooms and Gongcai. The water pressure of the bubble cleaner is 0.3MPa, and the air output of the air pump is 200L / min. The micron-level bubbles generated by the bubble cleaner are used to remove impurities on the surface of the enoki mushrooms and Gongcai. Then, the cleaned enoki mushrooms and Gongcai are put into an ultrasonic cleaner. The high-frequency vibration of 40kHz is used to break the adsorption force of sediment and remove deep residues. Then, using the density difference principle, according to the water flow rate of 1.2m / s, the separation density is greater than 1.5g / cm 3 After three levels of purification, clean enoki mushrooms and tribute vegetables are obtained.

[0027] A3. After cleaning the golden needle mushrooms and tribute vegetables, place them in a centrifugal dehydrator for dehydration to control the moisture content of the vegetables to ≤12%. This reduces the moisture content and improves the adhesion of the subsequent spicy beef fat compound seasoning and spicy hot pot soup.

[0028] A4. Prepare a dicer to dice the Zhoushan dried tofu and luncheon meat. Install a vibrating screen at the bottom of the dicer to remove debris from the diced Zhoushan dried tofu and luncheon meat. Then, install a weighing device below the discharge port of the vibrating screen. Place a dispensing tray on the weighing device, and install a robot next to it. The Zhoushan dried tofu and luncheon meat that fall from the vibrating screen fall onto the dispensing tray. When the weight of the Zhoushan dried tofu and luncheon meat reaches a threshold, the robot removes the dispensing tray and replaces the tray with a new one on the weighing device. All the above ingredients are heated and bagged.

[0029] A5. After the spicy hot pot soup is prepared, it is kept at 70℃ in a constant temperature device. The solid spicy beef fat compound seasoning prepared in advance is placed in a microwave device and quickly heated to 60℃ until it melts into a liquid. Two quantitative filling machines and venturi tubes are prepared. The spicy hot pot soup and the liquid spicy beef fat compound seasoning are then poured into the corresponding quantitative filling machines through the venturi tubes. The venturi tubes form a high-speed shear on the spicy hot pot soup and the spicy beef fat compound seasoning, so that the spicy hot pot soup and the spicy beef fat are The oil phase of the compound seasoning is dispersed and emulsified, and then a dynamic calculation algorithm is used to calculate the injection amount of the spicy hot pot soup and spicy beef oil compound seasoning. After the injection amount is confirmed, the liquid spicy beef oil compound seasoning is injected into the corner of the heat-resistant packaging bag according to the calculated value through the corresponding quantitative filling machine. Then, another quantitative filling machine synchronously injects the spicy hot pot soup into the heat-resistant packaging bag. The heat-resistant packaging bag is then vacuum-treated and sealed by a vacuum packaging machine with a vacuum degree of ≤10Pa to create a fresh-keeping environment.

[0030] A6. The vacuum-packed instant spicy hot pot is then sterilized in multiple stages. The instant spicy hot pot is placed in a preheating section at 65°C for 10 minutes. The preheating section uses circulating water spray to heat the product surface evenly.

[0031] Then, the instant spicy hot pot heated in the preheating section is placed in the penetration section at a temperature of 75°C for 10 minutes for further heating. During the process, the center temperature of the instant spicy hot pot is monitored in real time by an infrared thermal imager.

[0032] Finally, the instant spicy hot pot is placed in a sterilization section at 85°C for 10 minutes. At the same time, pulsed pressure fluctuations are introduced into the sterilization section to destroy the bubbles between the cells of the delicate ingredients through pressure changes, thereby improving the integrity of the cell walls of the instant spicy hot pot and ensuring the taste of the instant spicy hot pot ingredients.

[0033] After completing the above-mentioned heating and sterilization, the instant spicy hot pot is cooled in a cooling water bath at temperatures of 50°C, 30°C, and 10°C in sequence to avoid damage to the packaging bag caused by sudden temperature changes, and the finished product of the instant spicy hot pot can be obtained.

[0034] A7. Set up a metal detector to conduct a full inspection of the packaged instant spicy hot pot products. At the same time, set up a high-speed camera to scan the packaging bags of the instant spicy hot pot to identify appearance defects such as seal wrinkles and ingredient displacement, and eliminate abnormal products. Finally, the qualified instant spicy hot pot products that have passed the product inspection are packed according to specifications and stored in a cool and dry place.

[0035] Preferably, the specific formula of the dynamic calculation algorithm is as follows:

[0036] Q = 50g + K × (W - Xg)

[0037] Wherein, Q is the injection amount, K is the correction coefficient. When the correction coefficient is mainly based on the weight of meat, K=0.8; when the correction coefficient is mainly based on the weight of vegetables, K=0.5; W is the real-time weighing value; X is the net weight of the product in g, and 50g is a constant.

[0038] Preferably, the wavelength range of the hyperspectral imager scanning and detecting the browning degree is 400-1000 nm, and the RGB color threshold of the browning degree is set to automatically reject the raw material if the browning degree is greater than 3%;

[0039] The blade speed of the cryogenic microtome is 1500 r / min, the slice thickness setting value is 3±0.1 mm, and the resolution of the CCD visual detection technology equipment is 0.05 mm / px.

[0040] Preferably, the microwave device is a microwave tunnel heater, the frequency of the microwave tunnel heater is 2450 MHz, the power is 5 kW, and the microwave tunnel heater is equipped with a stirrer;

[0041] The rotation speed of the stirrer is 100 r / min. When the spicy butter compound seasoning is melted by microwave heating, the stirrer is used to stir the spicy butter compound seasoning to prevent local overheating, which affects the taste.

[0042] Preferably, the detection accuracy of the metal detector is:

[0043] Φ≥1.000mm stainless steel, Φ≥3.500mm low mineral glass and Φ≥2.000mm ceramic;

[0044] Where Φ is the detection accuracy value.

[0045] To achieve the above-mentioned purpose, the third aspect of the present invention provides a method for eating the instant spicy hot pot according to claim 1. When eating, open the sealed package, pour the instant spicy hot pot ingredients into a bowl, and then heat it in a microwave for 2-3 minutes, simmer in boiling water for 5-8 minutes, or cook in a pot for 4-6 minutes, and then it can be eaten.

[0046] The technical solution provided by this application may have the following beneficial effects:

[0047] This instant spicy hot pot uses Japanese bacon and jade bamboo shoots as the main ingredients, and uses a special spicy beef fat compound seasoning and spicy hot pot soup as the soup base, which greatly enhances the deliciousness and taste of this instant spicy hot pot, making this instant spicy hot pot spicy, fresh, fragrant and refreshing to eat; the low-temperature cold cutting process is used to slice the food ingredients, so that the integrity rate of the bacon fat layer is ≥95%, and the shrinkage rate after heating is ≤10%, ensuring the deliciousness of the food. At the same time, the jade bamboo shoots are treated to protect their color. After the color protection treatment, the browning degree of the jade bamboo shoots after storage for 6 months is ≤5%, ensuring the appearance of the instant spicy hot pot The attractive color can easily stimulate the appetite of consumers; the use of a double-channel filling machine can improve the mixing uniformity of the spicy beef oil compound seasoning and the spicy hot pot soup by 40%, and reduce the oil-water stratification phenomenon by 70%. At the same time, it improves the fusion effect of the soup and ingredients after filling, reduces the problem of local ingredients being too salty or greasy due to the mixing of the soup, and ensures the uniformity of the taste of the instant spicy hot pot; the use of multi-stage high-temperature sterilization and vacuum packaging can reduce the use of additives, and will not affect the taste of the food itself due to adding too many additives, ensuring that the instant spicy hot pot is healthier and safer.

[0048] It should be understood that the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the present application. DETAILED DESCRIPTION

[0049] The preferred embodiments of the present application will be described in detail below. It should be understood that the present application can be implemented in various forms and should not be limited by the embodiments set forth herein. On the contrary, these embodiments are provided to make the present application more thorough and complete, and to fully convey the scope of the present application to those skilled in the art.

[0050] The technical solutions of the embodiments of the present application are described in detail below.

[0051] Example 1

[0052] In this embodiment, an instant spicy hot pot comprises:

[0053] The instant spicy hot pot is made of the following components by weight: 10-20 parts of Japanese thick-cut bacon, 10-15 parts of luncheon meat, 15-30 parts of bamboo shoots, 5-8 parts of quail eggs, 10-13 parts of Zhoushan dried tofu, 10-15 parts of lotus root slices, 20-30 parts of enoki mushrooms, 18-25 parts of tribute vegetables, 8-13 parts of crispy vegetarian meat, 5-7 parts of fruit corn, as well as spicy butter compound seasoning and spicy hot pot soup. The quail eggs are used after being braised and shelled.

[0054] The specific steps of the industrial production process of instant spicy hot pot are as follows:

[0055] A1. Using a -5°C cryogenic slicer, cut the Japanese bacon along the muscle grain into 3mm thick slices. Using online linear array CCD visual inspection technology, the slices are inspected in real time to remove defective products with broken fat layers and thickness exceeding tolerances. The bamboo shoots and lotus root slices are then soaked in a 0.5% citric acid solution to protect their color. The browning degree is then measured using a hyperspectral imager. After soaking, the bamboo shoots and lotus root slices are removed, cleaned, drained, and evenly sliced.

[0056] A2. Use a bubble cleaner to clean the enoki mushrooms and Gongcai. The water pressure of the bubble cleaner is 0.3MPa, and the air output of the air pump is 200L / min. The micron-level bubbles generated by the bubble cleaner are used to remove impurities on the surface of the enoki mushrooms and Gongcai. Then, the cleaned enoki mushrooms and Gongcai are put into an ultrasonic cleaner. The high-frequency vibration of 40kHz is used to break the adsorption force of sediment and remove deep residues. Then, using the density difference principle, according to the water flow rate of 1.2m / s, the separation density is greater than 1.5g / cm 3 After three levels of purification, clean enoki mushrooms and tribute vegetables are obtained.

[0057] A3. After cleaning the golden needle mushrooms and tribute vegetables, place them in a centrifugal dehydrator for dehydration to control the moisture content of the vegetables to ≤12%. This reduces the moisture content and improves the adhesion of the subsequent spicy beef fat compound seasoning and spicy hot pot soup.

[0058] A4. Prepare a dicer to dice the Zhoushan dried tofu and luncheon meat. Install a vibrating screen at the bottom of the dicer to remove debris from the diced Zhoushan dried tofu and luncheon meat. Then, install a weighing device below the discharge port of the vibrating screen. Place a dispensing tray on the weighing device, and install a robot next to it. The Zhoushan dried tofu and luncheon meat that fall from the vibrating screen fall onto the dispensing tray. When the weight of the Zhoushan dried tofu and luncheon meat reaches a threshold, the robot removes the dispensing tray and replaces the tray with a new one on the weighing device. All the above ingredients are heated and bagged.

[0059] A5. After the spicy hot pot soup is prepared, it is kept at 70℃ in a constant temperature device. The solid spicy beef fat compound seasoning prepared in advance is placed in a microwave device and quickly heated to 60℃ until it melts into a liquid. Two quantitative filling machines and venturi tubes are prepared. The spicy hot pot soup and the liquid spicy beef fat compound seasoning are then poured into the corresponding quantitative filling machines through the venturi tubes. The venturi tubes form a high-speed shear on the spicy hot pot soup and the spicy beef fat compound seasoning, so that the spicy hot pot soup and the spicy beef fat are The oil phase of the compound seasoning is dispersed and emulsified, and then a dynamic calculation algorithm is used to calculate the injection amount of the spicy hot pot soup and spicy beef oil compound seasoning. After the injection amount is confirmed, the liquid spicy beef oil compound seasoning is injected into the corner of the heat-resistant packaging bag according to the calculated value through the corresponding quantitative filling machine. Then, another quantitative filling machine synchronously injects the spicy hot pot soup into the heat-resistant packaging bag. The heat-resistant packaging bag is then vacuum-treated and sealed by a vacuum packaging machine with a vacuum degree of ≤10Pa to create a fresh-keeping environment.

[0060] A6. The vacuum-packed instant spicy hot pot is then sterilized in multiple stages. The instant spicy hot pot is placed in a preheating section at 65°C for 10 minutes. The preheating section uses circulating water spray to heat the product surface evenly.

[0061] Then, the instant spicy hot pot heated in the preheating section is placed in the penetration section at a temperature of 75°C for 10 minutes for further heating. During the process, the center temperature of the instant spicy hot pot is monitored in real time by an infrared thermal imager.

[0062] Finally, the instant spicy hot pot is placed in a sterilization section at 85°C for 10 minutes. At the same time, pulsed pressure fluctuations are introduced into the sterilization section to destroy the bubbles between the cells of the delicate ingredients through pressure changes, thereby improving the integrity of the cell walls of the instant spicy hot pot and ensuring the taste of the instant spicy hot pot ingredients.

[0063] After completing the above-mentioned heating and sterilization, the instant spicy hot pot is cooled in a cooling water bath at temperatures of 50°C, 30°C, and 10°C in sequence to avoid damage to the packaging bag caused by sudden temperature changes, and the finished product of the instant spicy hot pot can be obtained.

[0064] A7. Set up a metal detector to conduct a full inspection of the packaged instant spicy hot pot products. At the same time, set up a high-speed camera to scan the packaging bags of the instant spicy hot pot to identify appearance defects such as seal wrinkles and ingredient displacement, and eliminate abnormal products. Finally, the qualified instant spicy hot pot products that have passed the product inspection are packed according to specifications and stored in a cool and dry place.

[0065] How to eat instant spicy hot pot: open the sealed package, pour the instant spicy hot pot ingredients into a bowl, then heat it in a microwave for 2-3 minutes, simmer in boiling water for 5-8 minutes, or cook in a pot for 4-6 minutes, then it is ready to eat.

[0066] Comparative Example 1

[0067] The ingredients are the same as those in Example 1, but the production process adopts the traditional common slicing, heating, bagging, sauce and soup mixing, filling and vacuum sealing, and then pasteurization is used to obtain the finished product.

[0068] Comparative Example 2,

[0069] The common spicy hot pot sauce formula on the market is adopted, and the ingredients are ordinary meat and vegetables. The processing method is the same as that of comparative example 1, which is the common instant spicy hot pot production process and materials.

[0070] Food evaluation experiment

[0071] The experiment selected ten judges (including 3 professional food judges and 7 ordinary consumers), and used a 10-point scoring method (one decimal point was allowed) to score. When calculating the score, the highest and lowest scores were removed and the average score was taken as the final score.

[0072] Experimental methods:

[0073] The product of Example 1, the product of Comparative Example 1 with different ingredients and sauce but using the same production process as the product, and the conventional instant spicy hot pot product of Comparative Example 2 were inspected for appearance, reheated, and then consumed by the judges;

[0074] Table 1 shows the evaluation scores of the various eating experiences after eating:

[0075]

[0076]

[0077] Table 2 shows the impact of reheating methods on products:

[0078]

[0079] Therefore, in Example 1, by low-temperature slicing + visual sorting, the integrity of bacon fat is increased by 40%, and the taste is tender and without cracks;

[0080] The three-stage washing + centrifugal dehydration makes the vegetable impurity residual rate less than 0.1%, and the crispness retention rate after rehydration reaches 85% (only 60% in comparative example 1).

[0081] The dynamic seasoning algorithm and dual-channel emulsification solve the problem of traditional processes where "too much food leads to a bland taste, while too little leads to a strong taste." The soup uniformity is improved by 40%, and the saltiness fluctuation is ≤±3% (compared to ±8% in Example 1).

[0082] Gradient sterilization + pulse pressure keeps the total colony count far below the national standard, and the cell wall integrity retention rate reaches 92%, extending the taste of crispy and tender ingredients.

[0083] Comparative Example 1, while using different ingredients, also improves the taste and deliciousness of the product by adopting the process of Example 1. The only deviation is in the taste and flavor of the ingredients and the sauce itself. Therefore, this process has a good effect of improving the taste and deliciousness of food.

[0084] Comparative Example 2 is a conventional product sold on the market. Due to its ordinary ingredients and rough seasoning, its overall taste and flavor are inferior to those of the product in Example 1. Therefore, in the process of being sold on the market, the product of the present application is more competitive.

[0085] Regarding the apparatus in the above embodiment, the specific manner in which each module performs operations has been described in detail in the embodiment of the method, and will not be elaborated again here.

[0086] The scheme of the present application has been described in detail above. In the above embodiments, the description of each embodiment has its own emphasis. For parts that are not described in detail in a certain embodiment, please refer to the relevant description of other embodiments. Those skilled in the art should also know that the actions and modules involved in the description are not necessarily required for this application. In addition, it is understood that the steps in the method of the embodiment of the present application can be adjusted in order, merged and deleted according to actual needs, and the modules in the device of the embodiment of the present application can be merged, divided and deleted according to actual needs.

[0087] The embodiments of the present application have been described above. The above description is illustrative and not exhaustive, and is not limited to the disclosed embodiments. Many modifications and variations will be apparent to those skilled in the art without departing from the scope and spirit of the described embodiments. The terminology used herein is selected to best explain the principles of the embodiments, their practical applications, or improvements to the technology in the market, or to enable other persons skilled in the art to understand the embodiments disclosed herein.

Claims

1. An instant spicy hot pot, characterized in that: include: The instant spicy hot pot is prepared from the following components in parts by weight: 10-20 parts of Japanese thick-cut bacon, 10-15 parts of luncheon meat, 15-30 parts of bamboo shoots, 5-8 parts of quail eggs, 10-13 parts of Zhoushan dried tofu, 10-15 parts of lotus root slices, 20-30 parts of enoki mushrooms, 18-25 parts of tribute vegetables, 8-13 parts of crispy vegetarian meat, 5-7 parts of fruit corn, and spicy butter compound seasoning and spicy hot pot soup.

2. The instant spicy hot pot according to claim 1, characterized in that: The spicy beef fat compound seasoning is composed of the following raw materials by weight: 200g butter, 100g rapeseed oil, 50g animal oil, 40g bullet-shaped dried chili peppers, 5g devil peppers, 20g green Sichuan peppercorns, 8g Sichuan peppercorns, 8g star anise, 6g cinnamon, 4g bay leaves, 15g tsaoko, 4g nutmeg, 5g fennel, 4g galangal, 3g long piper longum, 5g lemongrass, 6g galangal, 300g scallions, 100g garlic, 150g sliced ginger, 200g onion, 15g Sichuan pepper oil, 15g fermented bean curd, 10g fish sauce, 15g old rock sugar, 50g chopped peanuts, and 200g high-proof liquor; The specific steps of the preparation method of the spicy beef fat compound seasoning are as follows: S1. Mix star anise, cinnamon, bay leaves, tsaoko, nutmeg, cumin, ginger, and longan. Prepare a wok and add the above spices to the wok. Then, stir-fry over low heat for 5-8 minutes to bring out the aroma of the spices. After the spices are fried, let them cool and grind them into coarse powder for later use. Then, cut the lemongrass and galangal into thin strips for later use. At the same time, soak the green peppercorns and Sichuan peppercorns in 10g of white wine for 10 minutes. S2. Then add butter, rapeseed oil and animal oil to the pot, heat over low heat to melt the oil completely, then add scallion segments, ginger slices, garlic and onion pieces over high heat and fry until golden brown, then remove from heat, turn off the heat and wait until the oil temperature drops, then turn back to low heat and add bullet-shaped dried chili peppers and devil peppers to the pot, stir-fry for 1-2 minutes, then add the soaked green peppercorns and Sichuan peppercorns, and stir-fry quickly for 30 seconds; S3. After the above ingredients are fried until fragrant, add the chopped Pixian bean paste, keep the heat at medium-low, and stir-fry continuously for 8-10 minutes. Then heat the fermented bean curd and continue to stir-fry for 3-5 minutes. Then pour in the coarse mixed spice powder, shredded lemongrass and shredded galangal, and stir-fry for 5-7 minutes. Finally, heat the old rock sugar and high-proof liquor, and stir-fry until the rock sugar is completely melted. Then turn off the heat and immediately add the crushed peanuts, pepper oil and sesame oil, stir well, and then let the prepared spicy butter compound seasoning cool naturally at room temperature. Then put it in a sealed container and let it stand for 3-5 days to form.

3. The instant spicy hot pot according to claim 1, characterized in that: The spicy hot pot soup is composed of the following raw materials by weight: 500g beef shank, 300g free-range chicken skeleton, 30g olive oil, 50g dried shiitake mushrooms, 20g dried kelp sprouts, 15g agar-agar, 10g freeze-dried Acanthopanax oleraceus powder, 5g matsutake mushroom cap powder, 15g traditional shrimp paste, 15g tribute pepper, 30g fermented black bean paste, 3g galangal, 3g tsaoko, 2g lemongrass, 5g tangerine peel, 3g astragalus slices, 100g shrimp heads, 15g lemon juice, 15g old rock sugar, 20g chia seeds, 30g strong liquor, and appropriate amounts of sea salt, soy sauce, and beer. The specific steps of the preparation method of the spicy hot soup are as follows: S1. Put the chicken skeleton into a pot with cold water, then boil it over high heat for blanching, then bake the beef shank at 180°C for 25 minutes until the surface is coked, then put it into a pressure cooker with the blanched chicken skeleton, add clean water and simmer for 5 hours, then pour 10g of olive oil into the wok, then put the shrimp heads into the wok and stir-fry to produce shrimp oil, after the cooking is completed, remove the chicken skeleton and beef shank, and then add dried shiitake mushrooms, dried kelp sprouts, agar-agar, freeze-dried powder of Alternaria albuminosa and pine mushroom cap powder and continue to cook at normal pressure for 1 hour; S2, in another wok, tribute pepper, galangal, tsaoko, lemongrass, tangerine peel and astragalus slices were put into it and dry-fried for 3 min, then the above-mentioned fried spices were put into a gauze bag, and the gauze bag mouth was fastened, and then the gauze bag was put into a pressure cooker, and ancient shrimp paste, fermented black bean paste, lemon juice, old rock sugar, chia seeds, high-proof liquor, beer, soy sauce, sea salt and shrimp oil fried in advance were added at the same time, and then normal pressure continued to boil for 40 min; S3. After completing the above-mentioned boiling work, prepare a fine-mesh sieve cloth and filter the thick soup in the pressure cooker twice or more to filter out impurities in the thick soup, thereby obtaining the spicy hot pot soup.

4. The instant spicy hot pot according to claim 1, characterized in that: The instant spicy hot pot is packed into high-temperature resistant packaging bags in layers according to the type of ingredients. The specific packing method is as follows: Top layer: Enoki mushrooms, Gongcai, fruit corn and crispy vegetarian meat; Middle layer: bacon, dried tofu, luncheon meat and quail eggs; Bottom layer: Jade bamboo shoots and lotus root slices; The spicy beef tallow compound seasoning and the spicy hot pot soup are poured into the high-temperature resistant packaging bag, and the amount of the spicy beef tallow compound seasoning and the spicy hot pot soup poured in is two-thirds of the height of the food.

5. An industrialized production process for instant spicy hot pot, applied to the instant spicy hot pot as claimed in any one of claims 1 to 4, characterized in that: The specific steps of the industrialized production process of instant spicy hot pot are as follows: A1. Using a -5°C cryogenic slicer, cut the Japanese bacon along the muscle grain into 3mm thick slices. Using online linear array CCD visual inspection technology, the slices are inspected in real time to remove defective products with broken fat layers and thickness exceeding tolerances. The bamboo shoots and lotus root slices are then soaked in a 0.5% citric acid solution to protect their color. The browning degree is then measured using a hyperspectral imager. After soaking, the bamboo shoots and lotus root slices are removed, cleaned, drained, and evenly sliced. A2. Use a bubble cleaner to clean the enoki mushrooms and Gongcai. The water pressure of the bubble cleaner is 0.3MPa, and the air output of the air pump is 200L / min. The micron-level bubbles generated by the bubble cleaner are used to remove impurities on the surface of the enoki mushrooms and Gongcai. Then, the cleaned enoki mushrooms and Gongcai are put into an ultrasonic cleaner. The high-frequency vibration of 40kHz is used to break the adsorption force of sediment and remove deep residues. Then, using the density difference principle, according to the water flow rate of 1.2m / s, the separation density is greater than 1.5g / cm 3 After three levels of purification, clean enoki mushrooms and tribute vegetables are obtained. A3. After cleaning the golden needle mushrooms and tribute vegetables, place them in a centrifugal dehydrator for dehydration to control the moisture content of the vegetables to ≤12%. This reduces the moisture content and improves the adhesion of the subsequent spicy beef fat compound seasoning and spicy hot pot soup. A4. Prepare a dicer to dice the Zhoushan dried tofu and luncheon meat. Install a vibrating screen at the bottom of the dicer to remove debris from the diced Zhoushan dried tofu and luncheon meat. Then, install a weighing device below the discharge port of the vibrating screen. Place a dispensing tray on the weighing device, and install a robot next to it. The Zhoushan dried tofu and luncheon meat that fall from the vibrating screen fall onto the dispensing tray. When the weight of the Zhoushan dried tofu and luncheon meat reaches a threshold, the robot removes the dispensing tray and replaces the tray with a new one on the weighing device. All the above ingredients are heated and bagged. A5. After the spicy hot pot soup is prepared, it is kept at 70℃ in a constant temperature device. The solid spicy beef fat compound seasoning prepared in advance is placed in a microwave device and quickly heated to 60℃ until it melts into a liquid. Two quantitative filling machines and venturi tubes are prepared. The spicy hot pot soup and the liquid spicy beef fat compound seasoning are then poured into the corresponding quantitative filling machines through the venturi tubes. The venturi tubes form a high-speed shear on the spicy hot pot soup and the spicy beef fat compound seasoning, so that the spicy hot pot soup and the spicy beef fat are The oil phase of the compound seasoning is dispersed and emulsified, and then a dynamic calculation algorithm is used to calculate the injection amount of the spicy hot pot soup and spicy beef oil compound seasoning. After the injection amount is confirmed, the liquid spicy beef oil compound seasoning is injected into the corner of the heat-resistant packaging bag according to the calculated value through the corresponding quantitative filling machine. Then, another quantitative filling machine synchronously injects the spicy hot pot soup into the heat-resistant packaging bag. The heat-resistant packaging bag is then vacuum-treated and sealed by a vacuum packaging machine with a vacuum degree of ≤10Pa to create a fresh-keeping environment. A6. The vacuum-packed instant spicy hot pot is then sterilized in multiple stages. The instant spicy hot pot is placed in a preheating section at 65°C for 10 minutes. The preheating section uses circulating water spray to heat the product surface evenly. Then, the instant spicy hot pot heated in the preheating section is placed in the penetration section at a temperature of 75°C for 10 minutes for further heating. During the process, the center temperature of the instant spicy hot pot is monitored in real time by an infrared thermal imager. Finally, the instant spicy hot pot is placed in a sterilization section at 85°C for 10 minutes. At the same time, pulsed pressure fluctuations are introduced into the sterilization section to destroy the bubbles between the cells of the delicate ingredients through pressure changes, thereby improving the integrity of the cell walls of the instant spicy hot pot and ensuring the taste of the instant spicy hot pot ingredients. After completing the above-mentioned heating and sterilization, the instant spicy hot pot is cooled in a cooling water bath at temperatures of 50°C, 30°C, and 10°C in sequence to avoid damage to the packaging bag caused by sudden temperature changes, and the finished product of the instant spicy hot pot can be obtained. A7. Set up a metal detector to conduct a full inspection of the packaged instant spicy hot pot products. At the same time, set up a high-speed camera to scan the packaging bags of the instant spicy hot pot to identify appearance defects such as seal wrinkles and ingredient displacement, and eliminate abnormal products. Finally, the qualified instant spicy hot pot products that have passed the product inspection are packed according to specifications and stored in a cool and dry place.

6. The industrial production process of instant spicy hot pot according to claim 5, characterized in that: The specific formula of the dynamic calculation algorithm is as follows: Q = 50g + K × (W - Xg) Wherein, Q is the injection amount, K is the correction coefficient. When the correction coefficient is mainly based on the weight of meat, K=0.8; when the correction coefficient is mainly based on the weight of vegetables, K=0.5; W is the real-time weighing value; X is the net weight of the product in g, and 50g is a constant.

7. The industrialized production process of instant spicy hot pot according to claim 5, characterized in that: The wavelength range of the hyperspectral imager scanning and detecting browning degree is 400-1000nm, and the RGB color threshold of the browning degree is set to automatically reject the raw material if the browning degree is greater than 3%; The blade speed of the cryogenic microtome is 1500 r / min, the slice thickness setting value is 3±0.1 mm, and the resolution of the CCD visual detection technology equipment is 0.05 mm / px.

8. The industrialized production process of instant spicy hot pot according to claim 5, characterized in that: The microwave equipment is a microwave tunnel heater with a frequency of 2450MHz and a power of 5kW, and a stirrer is provided inside the microwave tunnel heater; The rotation speed of the stirrer is 100 r / min. When the spicy butter compound seasoning is melted by microwave heating, the stirrer is used to stir the spicy butter compound seasoning to prevent local overheating, which affects the taste.

9. The industrialized production process of instant spicy hot pot according to claim 5, characterized in that: The detection accuracy of the metal detector is: Φ≥1.000mm stainless steel, Φ≥3.500mm low mineral glass and Φ≥2.000mm ceramic; Where Φ is the detection accuracy value.

10. The method for consuming the instant spicy hot pot according to claim 1, wherein the sealed package is opened, the ingredients of the instant spicy hot pot are poured into a bowl, and then heated in a microwave for 2-3 minutes, simmered in boiling water for 5-8 minutes, or cooked in a pot for 4-6 minutes before consumption.

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