Slag-free spicy hotpot condiment block and preparation method thereof

Abstract

The invention belongs to the technical field of hot pot condiments, and relates to a residue-free spicy hot pot condiment block and a preparation method of the residue-free spicy hot pot condiment block. The residue-free spicy hotpot seasoning block comprises the following raw materials: 10-15% of edible salt, 8-12% of dry red pepper, 5-10% of Pixian bean paste, 1-3% of white granulated sugar, 2-4% of soybean paste, 1-5% of chicken essence seasoning, 1-3% of monosodium glutamate, 1-3% of fresh ginger, 0.5-1.5% of garlic, 1-2% of onion, 0.5-1% of edible mushroom powder, 0.5-1% of white pepper powder, 1-5% of spice, 0.5-2.5% of yeast extract, 0.5-1% of edible essence and flavor, 0.1-0.3% of capsanthin and the balance of beef tallow. The residue-free spicy hotpot condiment block obtained by the preparation method disclosed by the invention is rich in fat fragrance, mellow in taste, natural in delicate flavor, rich in taste level, fragrant, free from peculiar smell, and free from macroscopic burnt substances and other foreign matters.

Description

Technical Field

[0001] The invention belongs to the technical field of hot pot seasonings and relates to a residue-free spicy hot pot material block and a preparation method thereof. Background Art

[0002] Hot pot base is a compound seasoning made by frying or boiling a variety of oils, spices, fermented sauces, etc. Hot pot base can be used to make hot pot, as well as dry pot, braised and other dishes.

[0003] In the prior art, existing block or bagged butter bases are usually not filtered or simply settled after frying. Solid impurities such as chili peels, bean curd pieces, and spice residues remain in the product. When cooking, the residues float, stick to the pan, and become stuck to the bottom. It is troublesome to pick them out when eating, which affects the taste. Summary of the Invention

[0004] In order to solve the above technical problems, the present invention provides a residue-free spicy hot pot material block and a preparation method thereof.

[0005] The technical solution of the present invention to solve the above technical problems is as follows: The present invention provides a residue-free spicy hot pot material block. The raw materials of the residue-free spicy hot pot material block include, by mass fraction: 10-15% table salt, 8-12% dried chili peppers, 5-10% Pixian fermented soybean paste, 1-3% white sugar, 2-4% soybean paste, 1-5% chicken seasoning, 1-3% MSG, 1-3% ginger, 0.5-1.5% garlic, 1-2% onion, 0.5-1% mushroom powder, 0.5-1% white pepper, 1-5% spices, 0.5-2.5% yeast extract, 0.5-1% flavorings, 0.1-0.3% chili red, and the rest is butter.

[0006] Preferably, the raw materials of the residue-free spicy hot pot material block include, by mass fraction: Table salt 14%, dried chili 10%, Pixian fermented bean paste 7%, white sugar 3%, soybean paste 3%, chicken seasoning 3%, MSG 2%, ginger 2%, garlic 1%, onion 1%, edible fungus powder (shiitake mushroom) 0.5%, white pepper powder 0.5%, spices 4%, yeast extract 1%, edible flavoring 0.8%, chili red 0.2%, and the rest is butter.

[0007] Preferably, the dried chili pepper is a new generation of pepper from Henan.

[0008] Preferably, the capsanthin is capsanthin E150; And / or, the edible fungus powder is shiitake mushroom powder.

[0009] Another aspect of the present invention provides a method for preparing the above-mentioned residue-free spicy hot pot material block, comprising the following preparation steps: S1. Raw material pretreatment: slice ginger and onion, and roughly chop garlic; cut pepper into sections, add water, boil, and then crush to obtain ciba pepper, set aside; S2. Heat butter; S3, first stir-fry: add ginger, onion, and garlic to the butter in step S2, stir-fry; S4, second stir-fry: add half of the ciba chili peppers, stir-fry; S5, third stir-fry: add broad bean paste and soybean paste, stir-fry; S6, fourth stir-fry: add the remaining ciba chili, stir-fry; S7, fifth stir-fry: add spices, stir-fry; S8, sixth stir-fry: add paprika and yeast extract, stir-fry; S9, remove the pot and centrifuge to remove the residue; S10, adding edible salt, white sugar, chicken seasoning, monosodium glutamate, edible fungus powder, white pepper powder, edible flavoring spices, mixing evenly, filling, cooling and forming, and obtaining residue-free spicy hot pot material blocks.

[0010] Preferably, in step S1, the water temperature is 85-92°C and the cooking time is 2-3 minutes.

[0011] More preferably, the water temperature may be 85°C, 86°C, 87°C, 88°C, 89°C, 90°C, 91°C or 92°C, and the cooking time may be 2 min, 2.5 min or 3 min.

[0012] Preferably, in step S2, the heating time is 25-30 minutes.

[0013] Further preferably, the heating time may be 25 min, 26 min, 27 min, 28 min, 29 min or 30 min.

[0014] Preferably, the first frying temperature is 158-161°C and the frying time is 5-10 minutes; And / or, the second frying temperature is 100-103°C and the frying time is 15-20 minutes; And / or, the third frying temperature is 100-103° C., and the frying time is 10-20 min; And / or, the fourth frying temperature is 105-110° C., and the frying time is 15-20 min; And / or, the fifth frying temperature is 105-110° C., and the frying time is 5-10 min; And / or, the sixth frying temperature is 105-108° C., and the frying time is 3-5 min.

[0015] Further preferably, the first frying temperature may be 158°C, 159°C, 160°C or 161°C, and the frying time may be 5 min, 6 min, 7 min, 8 min, 9 min or 10 min; The second frying temperature can be 100° C., 101° C., 102° C., or 103° C., and the frying time can be 15 min, 16 min, 17 min, 18 min, 19 min, or 20 min; The third frying temperature can be 100° C., 101° C., 102° C., or 103° C., and the frying time can be 10 min, 11 min, 12 min, 13 min, 14 min, 15 min, 16 min, 17 min, 18 min, 19 min, or 20 min; The fourth frying temperature can be 105° C., 106° C., 107° C., 108° C., 109° C., or 110° C., and the frying time can be 15 min, 16 min, 17 min, 18 min, 19 min, or 20 min; The fifth frying temperature can be 105° C., 106° C., 107° C., 108° C., 109° C., or 110° C., and the frying time can be 5 min, 6 min, 7 min, 8 min, 9 min, or 10 min; The sixth frying temperature can be 105° C., 106° C., 107° C. or 108° C., and the frying time can be 3 min, 4 min or 5 min.

[0016] Preferably, in step S9, the temperature when removing the food from the pot is 100-104°C.

[0017] Further preferably, in step S9, the temperature when removing the food from the pot may be 100°C, 101°C, 102°C, 103°C or 104°C.

[0018] Preferably, in step S10, the temperature is 60-70°C.

[0019] Further preferably, in step S10, the temperature may be 60°C, 61°C, 62°C, 63°C, 64°C, 65°C, 66°C, 67°C, 68°C, 69°C or 70°C.

[0020] Preferably, the total frying time is 100 minutes, and the frying yield is 92% (calculated based on the amount of oil added).

[0021] The beneficial effects of the present invention are: The product of the present invention is a pure butter product with rich fat aroma and mellow taste. It is made of carefully selected new generation peppers from Henan and Sichuan Pixian Douban, with bright red color. It has natural freshness, rich taste, and fragrant aroma. It has no odor, burnt matter or other foreign matter visible to the naked eye. The hot pot ingredients of the present invention are uniformly dispersed, have good taste stability, are residue-free and durable, and avoid the problem of residue floating, sticking to the pot, and sticking to the bottom during hot pot cooking, which is troublesome to pick out when eating and affects the taste; The preparation method of the present invention achieves a frying yield of 92% through segmented temperature control and batch feeding, which is higher than the frying yield of existing hot pot ingredients and saves costs. At the same time, beef tallow, broad bean paste, glutinous rice cake chili peppers and spices are fried at different temperatures to release fat-soluble pigments, pyrazines and terpenes in sequence, forming a three-dimensional aroma system of "top aroma-body aroma-base aroma". Centrifugal filtration is used to remove residues, so that there are no obvious particulate impurities in the product. Edible salt, white sugar, chicken seasoning, monosodium glutamate, edible fungus powder, white pepper powder, and edible flavors and spices are compounded in the low temperature range of 60-70°C, so the umami intensity is higher than that of traditional high-temperature frying, and the burnt odor is eliminated. DETAILED DESCRIPTION

[0022] The principles and features of the present invention are described below. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.

[0023] Unless otherwise specified, various raw materials, reagents, instruments and equipment used in the present invention can be purchased from the market or prepared by existing methods.

[0024] The present invention provides a residue-free spicy hot pot material block. The raw materials of the residue-free spicy hot pot material block include, by mass fraction: 10-15% table salt, 8-12% dried chili peppers, 5-10% Pixian fermented soybean paste, 1-3% white sugar, 2-4% soybean paste, 1-5% chicken seasoning, 1-3% MSG, 1-3% ginger, 0.5-1.5% garlic, 1-2% onion, 0.5-1% mushroom powder, 0.5-1% white pepper, 1-5% spices, 0.5-2.5% yeast extract, 0.5-1% flavorings, 0.1-0.3% chili red, and the rest is butter.

[0025] Preferably, the raw materials of the residue-free spicy hot pot material block include, by mass fraction: Table salt 14%, dried chili 10%, Pixian fermented bean paste 7%, white sugar 3%, soybean paste 3%, chicken seasoning 3%, MSG 2%, ginger 2%, garlic 1%, onion 1%, edible fungus powder (shiitake mushroom) 0.5%, white pepper powder 0.5%, spices 4%, yeast extract 1%, edible flavoring 0.8%, chili red 0.2%, and the rest is butter.

[0026] Preferably, the dried chili pepper is a new generation of pepper from Henan.

[0027] Preferably, the capsanthin is capsanthin E150; And / or, the edible fungus powder is shiitake mushroom powder.

[0028] Another aspect of the present invention provides a method for preparing the above-mentioned residue-free spicy hot pot material block, comprising the following preparation steps: S1. Raw material pretreatment: slice ginger and onion, and roughly chop garlic; cut pepper into sections, add water, boil, and then crush to obtain ciba pepper, set aside; S2. Heat butter; S3, first stir-fry: add ginger, onion, and garlic to the butter in step S2, stir-fry; S4, second stir-fry: add half of the ciba chili peppers, stir-fry; S5, third stir-fry: add broad bean paste and soybean paste, stir-fry; S6, fourth stir-fry: add the remaining ciba chili, stir-fry; S7, fifth stir-fry: add spices, stir-fry; S8, sixth stir-fry: add paprika and yeast extract, stir-fry; S9, remove the pot and centrifuge to remove the residue; S10, adding edible salt, white sugar, chicken seasoning, monosodium glutamate, edible fungus powder, white pepper powder, edible flavoring spices, mixing evenly, filling, cooling and forming, and obtaining residue-free spicy hot pot material blocks.

[0029] It's important to note that the cooking utensils used during cooking should be stainless steel to prevent the introduction of plasticizers and foreign matter. A handheld thermometer can be used to check the wok's temperature during each cooking step; new woks should be calibrated before use.

[0030] Preferably, in step S1, the water temperature is 85-92°C and the cooking time is 2-3 minutes.

[0031] More preferably, the water temperature may be 85°C, 86°C, 87°C, 88°C, 89°C, 90°C, 91°C or 92°C, and the cooking time may be 2 min, 2.5 min or 3 min.

[0032] Based on the above, optionally, in step S1, the chili peppers are cut into sections, added to 90°C water, boiled for 3 minutes, and then crushed using a 14mm sieve. After the chili peppers are pre-boiled at 90°C, crushed using a 14mm sieve, and subsequently centrifuged, there is no residue or fiber that stings the tongue, achieving separation of the oil and the spiciness, leaving only the aroma without any residue.

[0033] Preferably, in step S2, the heating time is 25-30 minutes.

[0034] Further preferably, the heating time may be 25 min, 26 min, 27 min, 28 min, 29 min or 30 min.

[0035] Based on the above, optionally, in step S2, the butter is heated for 27 minutes to evaporate the residual water in the butter, avoid subsequent high-temperature splashing, remove the "fishy" volatiles of the raw butter, and enhance the butter aroma of the hot pot product.

[0036] Preferably, the first frying temperature is 158-161°C and the frying time is 5-10 minutes; And / or, the second frying temperature is 100-103°C and the frying time is 15-20 minutes; And / or, the third frying temperature is 100-103° C., and the frying time is 10-20 min; And / or, the fourth frying temperature is 105-110° C., and the frying time is 15-20 min; And / or, the fifth frying temperature is 105-110° C., and the frying time is 5-10 min; And / or, the sixth frying temperature is 105-108° C., and the frying time is 3-5 min.

[0037] Further preferably, the first frying temperature may be 158°C, 159°C, 160°C or 161°C, and the frying time may be 5 min, 6 min, 7 min, 8 min, 9 min or 10 min; The second frying temperature can be 100° C., 101° C., 102° C., or 103° C., and the frying time can be 15 min, 16 min, 17 min, 18 min, 19 min, or 20 min; The third frying temperature can be 100° C., 101° C., 102° C., or 103° C., and the frying time can be 10 min, 11 min, 12 min, 13 min, 14 min, 15 min, 16 min, 17 min, 18 min, 19 min, or 20 min; The fourth frying temperature can be 105° C., 106° C., 107° C., 108° C., 109° C., or 110° C., and the frying time can be 15 min, 16 min, 17 min, 18 min, 19 min, or 20 min; The fifth frying temperature can be 105° C., 106° C., 107° C., 108° C., 109° C., or 110° C., and the frying time can be 5 min, 6 min, 7 min, 8 min, 9 min, or 10 min; The sixth frying temperature can be 105° C., 106° C., 107° C. or 108° C., and the frying time can be 3 min, 4 min or 5 min.

[0038] Based on the above, optionally, in step S3, the first stir-frying stimulates the aroma of ginger, onion, and garlic, laying the foundation for the aroma of the base material.

[0039] In steps S4 and S6, the Ciba peppers are stir-fried in stages through the second stir-fry (100-103°C) and the fourth stir-fry (105-110°C), thereby controlling the dissolution of fat-soluble capsanthin in the peppers and avoiding high-temperature burning, resulting in a bright red color and a soft spicy aroma; and when the temperature rises during the fourth stir-fry, the other half of the Ciba peppers can compensate for the aroma of the low-temperature stage (the second stir-fry), thereby forming a gradient aroma.

[0040] In step S7, the fifth stir-frying stimulates the aroma of the spices, further enhances the aroma of the product, and forms a three-dimensional aroma system.

[0041] Preferably, in step S9, the temperature when removing the food from the pot is 100-104°C.

[0042] Further preferably, in step S9, the temperature when removing the food from the pot may be 100°C, 101°C, 102°C, 103°C or 104°C.

[0043] Preferably, in step S10, the temperature is 60-70°C.

[0044] Further preferably, in step S10, the temperature may be 60°C, 61°C, 62°C, 63°C, 64°C, 65°C, 66°C, 67°C, 68°C, 69°C or 70°C.

[0045] In step S10, edible salt, white sugar, chicken seasoning, monosodium glutamate, edible fungus powder, white pepper powder, and edible flavors and spices are dissolved at a low temperature of 60-70°C, which effectively avoids the destruction of flavor molecules by high temperature and improves the aroma durability.

[0046] Preferably, the total frying time is 100 minutes, and the frying yield is 92% (calculated based on the amount of oil added).

[0047] The present invention is described in detail below in conjunction with the examples and experimental data. The experimental methods in the following examples where specific conditions are not specified are generally determined in accordance with national standards. If there are no corresponding national standards, then the methods are carried out in accordance with common international standards, conventional conditions, or conditions recommended by the manufacturer.

[0048] The raw material standards used in the present invention are shown in Table 1 below: Table 1 Ingredients % standard butter The rest is butter It must have a distinctive color, white or slightly yellow, free of mold; possess a distinctive odor and flavor, free of rancidity or other foreign odors; and be free of visible foreign matter. Its physical, chemical, and hygienic indicators must comply with GB10146, "Edible Animal Fats," and relevant national standards and regulations. table salt 10-15 It should be dry, uniform, and in the form of fine white granules, free of lumps and visible foreign matter. Its physical, chemical, and hygienic indicators should comply with the relevant national standards and regulations of GB / T 5461 "Edible Salt." dried chili peppers 8-12 The peppers should be bright red or purple-red, glossy and smooth, with relatively uniform size and characteristic characteristics of the variety. They should be free of black spots, insect-damaged peppers, moldy peppers, white shells, or unripe peppers. They should be free of hair, visible foreign matter, or any foreign odors. The percentage of foreign varieties (not purchased by our company) should be ≤0.5%, the percentage of similar impurities should be ≤0.5%, the percentage of visible seeds should be ≤2%, the percentage of internal mold should be ≤2%, and the percentage of spotted peppers should be ≤2%. Physical, chemical, and hygienic indicators should comply with GB / T 30382 "Chili Peppers" and relevant national standards and regulations. Pixian Douban 5-10 It should be reddish-brown, glossy, and rich, with a rich aroma of soy sauce and chili, a fresh, spicy, and mellow flavor, crispy, and crumbly bean petals, and a long, lingering aftertaste. It should be moderately thick, with visible chili chunks, broad bean petals, and other ingredients, and no other visible impurities. Its physical, chemical, and hygienic properties should comply with GB / T 20560, "Pixian Douban," and relevant national standards and regulations. white sugar 1-3 The granules should be white and lustrous, and the crystals or aqueous solution should be sweet and odorless. The sugar should be dry and loose, with uniform crystals, free of obvious black spots and visible foreign matter. Physical, chemical, and hygienic indicators should comply with GB / T 317 "White Granulated Sugar" and relevant national standards and regulations. soybean paste 2-4 Reddish-brown or brownish-brown, shiny; with a strong sauce and ester aroma, free of unpleasant odors; fresh and mellow flavor, with a pleasant salty-sweet palatability, free of bitterness, astringency, burntness, or other unpleasant flavors; moderate thickness; may contain bean paste particles, and be free of foreign matter. Physical, chemical, and hygienic indicators must comply with GB / T 24399 "Soybean Paste" and relevant national standards and regulations. Chicken bouillon seasoning 1-5 It is in the form of small light yellow granules, dry and loose, with a unique color after the raw and auxiliary materials are mixed and processed; it has a pure chicken flavor without any unpleasant odor; it has the delicious taste of chicken, a smooth taste, and no unpleasant taste; its physical and chemical indicators and hygiene indicators should comply with SB / T10371 "Chicken Essence Seasoning" and relevant national standards and regulations. MSG 1-3 It should be colorless to white, have a distinctive umami flavor, and be free of odor. It should be in the form of crystalline particles or powder, with no visible foreign matter. Its physical, chemical, and hygienic properties should comply with GB 2720 "Monosodium Glutamate" and relevant national standards and regulations. Edible mushroom powder (shiitake mushroom) 0.5-1 The product must have the color, flavor, odor, and appearance expected of the product, and must be free of visible foreign odors, impurities, mold, or insect damage. Physical, chemical, and hygiene indicators must comply with GB 7096, "Edible Fungi and Their Products," and relevant national standards and regulations. ginger 1-3 The rhizome should be ginger-yellow, smooth and clean, plump and uniform in size, free of rot, mold, sand, or waterlogging. It should have a normal odor and possess the characteristic spicy flavor of ginger. Sprouting is permitted during the growing season, with sprouts no longer than 10mm and free of visible foreign matter. Physical, chemical, and hygienic indicators should comply with NY / T 1193 "Ginger" and relevant national standards and regulations. onion 1-2 The skin should be purple or dark purple, the bulbs should be intact in shape and color, uniform in size, firm and plump, with smooth outer scales and no cracks, damage, or soft rot. They should be fresh, clean, and free of odor. The roots and pseudostems should be removed cleanly and neatly. Physical, chemical, and hygienic indicators should comply with NY / T 1071, "Onion," and relevant national standards and regulations. garlic 0.5-1.5 Garlic of the same variety must be uniform in color, regular in shape, firm and full, with intact skin, free of mechanical damage, roots, stems, or hollow garlic, free of soft rot and odor. Physical, chemical, and hygienic indicators must comply with NY / T 1791 "Garlic" and relevant national standards and regulations. White pepper 0.5-1 It should be a natural, milky white, yellowish white, or pale yellowish white, uniform powder, free of lumps or agglomerates; possess a distinctive aroma and a strong odor, without any other odor or visible foreign matter. Its physical, chemical, and hygienic properties should comply with GB / T 7900 "White Pepper" and relevant national standards and regulations. spices 1-5 It must have the product's unique color, odor, and flavor, be free of foreign odors and visible foreign matter. Other physical, chemical, and hygiene indicators must comply with GB / T 15691 "General Technical Requirements for Spices and Condiments" and relevant national standards and regulations. Yeast extract 0.5-2.5 The product should be pale yellow to dark brown in color and in a liquid, viscous paste, powder, granules, or flake form. It should have a unique odor and be free of foreign matter. Its physical, chemical, and hygienic properties should comply with GB / T 20886.2, "Yeast Processed Products," and relevant national standards and regulations. Food flavors and spices 0.5-1 It must have the product's unique flavor and color, be free of foreign odor, and be free of visible foreign matter. Other physical, chemical, and hygiene indicators must comply with GB 30616 and relevant national standards and regulations. Chili Red (E150) 0.1-0.3 A deep red oily liquid with no odor and no visible foreign matter. Its physical, chemical, and hygienic properties must comply with GB 1886.34 "Food Additive Chili Red" and relevant national standards and regulations. .

[0049] Example 1 A residue-free spicy hot pot material block, wherein the raw materials of the residue-free spicy hot pot material block include, by mass fraction: Table salt 14%, dried chili 10%, Pixian fermented bean paste 7%, white sugar 3%, soybean paste 3%, chicken seasoning 3%, MSG 2%, ginger 2%, garlic 1%, onion 1%, edible fungus powder (shiitake mushroom) 0.5%, white pepper powder 0.5%, spices 4%, yeast extract 1%, edible flavoring 0.8%, chili red 0.2%, and the rest is butter.

[0050] A method for preparing residue-free spicy hot pot material blocks, comprising the following preparation steps: S1. Raw material pretreatment: slice ginger and onion, and roughly chop garlic; cut pepper into sections, add water, boil, and then crush to obtain ciba pepper, set aside; S2. Heat butter; S3, first stir-fry: add ginger, onion, and garlic to the butter in step S2, stir-fry; S4, second stir-fry: add half of the ciba chili peppers, stir-fry; S5, third stir-fry: add broad bean paste and soybean paste, stir-fry; S6, fourth stir-fry: add the remaining ciba chili, stir-fry; S7, fifth stir-fry: add spices, stir-fry; S8, sixth stir-fry: add paprika and yeast extract, stir-fry; S9, remove the pot and centrifuge to remove the residue; S10, adding edible salt, white sugar, chicken seasoning, monosodium glutamate, edible fungus powder, white pepper powder, edible flavoring spices, mixing evenly, filling, cooling and forming, and obtaining residue-free spicy hot pot material blocks.

[0051] The specific parameters in the preparation process are shown in Table 2 below: Table 2 .

[0052] Example 2 A residue-free spicy hot pot material block, raw materials of the residue-free spicy hot pot material block include, by mass fraction: edible salt 10 %, dried chili 8 %, Pixian bean 5 %, white sugar 1 %, soybean paste 2 %, chicken essence seasoning 1 %, monosodium glutamate 1 %, fresh ginger 1 %, garlic 0.5 %, onion 1 %, edible mushroom powder 0.5 %, white pepper powder 0.5 %, spice 1 %, yeast extract 0.5 %, edible essence spice 0.5 %, paprika 0.1 %, and the rest is beef tallow.

[0053] A method for preparing a residue-free spicy hot pot material block, which is different from example 1 in that: the temperature of the first frying is 158℃, and the frying time is 5min; the temperature of the second frying is 100℃, and the frying time is 15min; the temperature of the third frying is 100℃, and the frying time is 10min; the temperature of the fourth frying is 105℃, and the frying time is 15min; the temperature of the fifth frying is 105℃, and the frying time is 5min; the temperature of the sixth frying is 105℃, and the frying time is 3min.

[0054] Example 3 A residue-free spicy hot pot material block, raw materials of the residue-free spicy hot pot material block include, by mass fraction: edible salt 15 %, dried chili 12 %, Pixian bean 10 %, white sugar 3 %, soybean paste 4 %, chicken essence seasoning 5 %, monosodium glutamate 3 %, fresh ginger 3 %, garlic 1.5 %, onion 2 %, edible mushroom powder 1 %, white pepper powder 1 %, spice 5 %, yeast extract 2.5 %, edible essence spice 1 %, paprika 0.3 %, and the rest is beef tallow.

[0055] A method for preparing a residue-free spicy hot pot material block, which is different from example 1 in that: the temperature of the first frying is 161℃, and the frying time is 10min; the temperature of the second frying is 103℃, and the frying time is 20min; the temperature of the third frying is 103℃, and the frying time is 20min; the temperature of the fourth frying is 110℃, and the frying time is 20min; the temperature of the fifth frying is 110℃, and the frying time is 10min; the temperature of the sixth frying is 108℃, and the frying time is 5min.

[0056] Comparative example 1 A residue-free spicy hot pot material block, raw materials of the residue-free spicy hot pot material block include, by mass fraction: 15% table salt, 15% dried chili pepper, 4% Pixian fermented soybean paste, 1% white sugar, 2% soybean paste, 1% chicken seasoning, 1% MSG, 4% ginger, 2% garlic, 1% onion, 2% mushroom powder, 0.5% white pepper, 0.5% spices, 3% yeast extract, 2% flavoring, 0.5% chili red, and the rest is butter.

[0057] A method for preparing residue-free spicy hot pot material blocks is the same as that in Example 1.

[0058] Comparative Example 2 A residue-free spicy hot pot material block, wherein the raw materials of the residue-free spicy hot pot material block include, by mass fraction: Table salt 14%, dried chili 10%, Pixian fermented bean paste 7%, white sugar 3%, soybean paste 3%, chicken seasoning 3%, MSG 2%, ginger 2%, garlic 1%, onion 1%, edible fungus powder (shiitake mushroom) 0.5%, white pepper powder 0.5%, spices 4%, yeast extract 1%, edible flavoring 0.8%, chili red 0.2%, and the rest is butter.

[0059] A method for preparing residue-free spicy hot pot material blocks, which differs from Example 1 in that: Step S6 is missing. In step S4, all the glutinous rice cake peppers are put in.

[0060] Comparative Example 3 A residue-free spicy hot pot material block, wherein the raw materials of the residue-free spicy hot pot material block include, by mass fraction: Table salt 14%, dried chili 10%, Pixian fermented bean paste 7%, white sugar 3%, soybean paste 3%, chicken seasoning 3%, MSG 2%, ginger 2%, garlic 1%, onion 1%, edible fungus powder (shiitake mushroom) 0.5%, white pepper powder 0.5%, spices 4%, yeast extract 1%, edible flavoring 0.8%, chili red 0.2%, and the rest is butter.

[0061] A method for preparing residue-free spicy hot pot material blocks, which differs from Example 1 in that: The edible salt, white sugar, chicken seasoning, monosodium glutamate, edible fungus powder, white pepper powder, and edible flavorings in step S10 are added in step S8.

[0062] Experimental example The residue-free spicy hot pot material blocks prepared in Examples 1-3 and Comparative Examples 1-3 were subjected to sensory evaluation. The sensory evaluation criteria are shown in Table 3, and the sensory evaluation results are shown in Table 4:

[0063]

[0064] As shown in Table 4, the slag-free hot pot material blocks of the embodiments of the present invention have a better taste, among which Example 1 is the best.

[0065] In summary, the residue-free spicy hot pot material block prepared by the present invention has a rich fat aroma and a mellow taste; the new generation of peppers from Henan and the Sichuan Pixian County bean paste are carefully selected, and the color is bright red; the flavor is natural, the taste is rich in layers, the fragrance is overflowing, there is no peculiar smell, and there is no burnt matter or other foreign matter visible to the naked eye.

[0066] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A residue-free spicy hot pot material block, characterized in that: Measured by mass fraction, the raw materials of the residue-free spicy hot pot material block include: 10-15% table salt, 8-12% dried chili peppers, 5-10% Pixian fermented soybean paste, 1-3% white sugar, 2-4% soybean paste, 1-5% chicken seasoning, 1-3% MSG, 1-3% ginger, 0.5-1.5% garlic, 1-2% onion, 0.5-1% mushroom powder, 0.5-1% white pepper, 1-5% spices, 0.5-2.5% yeast extract, 0.5-1% flavorings, 0.1-0.3% chili red, and the rest is butter.

2. The residue-free spicy hot pot material block according to claim 1, characterized in that: Measured by mass fraction, the raw materials of the residue-free spicy hot pot material block include: Table salt 14%, dried chili 10%, Pixian fermented bean paste 7%, white sugar 3%, soybean paste 3%, chicken seasoning 3%, MSG 2%, ginger 2%, garlic 1%, onion 1%, edible fungus powder (shiitake mushroom) 0.5%, white pepper powder 0.5%, spices 4%, yeast extract 1%, edible flavoring 0.8%, chili red 0.2%, and the rest is butter.

3. The residue-free spicy hot pot material block according to claim 2, characterized in that: The dried chili peppers are a new generation of peppers from Henan.

4. The residue-free spicy hot pot material block according to claim 2, characterized in that: The capsicum red is capsicum red E150; and / or the edible fungus powder is shiitake mushroom powder.

5. A method for preparing the residue-free spicy hot pot material block according to any one of claims 1 to 4, characterized in that: The method comprises the following preparation steps: S1. Raw material pretreatment: slice ginger and onion, and roughly chop garlic; cut pepper into sections, add water, boil, and then crush to obtain ciba pepper, set aside; S2. Heat butter; S3, first stir-fry: add ginger, onion, and garlic to the butter in step S2, stir-fry; S4, second stir-fry: add half of the ciba chili peppers, stir-fry; S5, third stir-fry: add broad bean paste and soybean paste, stir-fry; S6, fourth stir-fry: add the remaining ciba chili, stir-fry; S7, fifth stir-fry: add spices, stir-fry; S8, sixth stir-fry: add paprika and yeast extract, stir-fry; S9, remove the pot and centrifuge to remove the residue; S10, adding edible salt, white sugar, chicken seasoning, monosodium glutamate, edible fungus powder, white pepper powder, edible flavoring spices, mixing evenly, filling, cooling and forming, and obtaining residue-free spicy hot pot material blocks.

6. The method for preparing residue-free spicy hot pot material blocks according to claim 5, characterized in that: In step S1, the water temperature is 85-92° C., and the cooking time is 2-3 minutes.

7. The method for preparing residue-free spicy hot pot material blocks according to claim 5, characterized in that: In step S2, the heating time is 25-30 minutes.

8. The method for preparing residue-free spicy hot pot material blocks according to claim 5, characterized in that: The temperature of the first frying is 158-161°C, and the frying time is 5-10 min; and / or the temperature of the second frying is 100-103°C, and the frying time is 15-20 min; and / or the temperature of the third frying is 100-103°C, and the frying time is 10-20 min; and / or the temperature of the fourth frying is 105-110°C, and the frying time is 15-20 min; and / or the temperature of the fifth frying is 105-110°C, and the frying time is 5-10 min; and / or the temperature of the sixth frying is 105-108°C, and the frying time is 3-5 min.

9. The method for preparing residue-free spicy hot pot material blocks according to claim 5, characterized in that: In step S9, the temperature when removing the food from the pot is 100-104°C.

10. The method for preparing residue-free spicy hot pot material blocks according to claim 5, characterized in that: In step S10, the temperature is 60-70°C.

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