Search

CN-122004441-A - Hotpot condiment as well as preparation method and application thereof

CN122004441ACN 122004441 ACN122004441 ACN 122004441ACN-122004441-A

Abstract

The invention discloses a hotpot condiment and a preparation method and application thereof. Belongs to the technical field of food processing. The preparation method comprises the following steps of raw material pretreatment, low-temperature stir-frying and decoction, and cooling and molding. According to the invention, the oil proportion is optimized, the medicinal and edible raw materials are introduced, the saturated fatty acid and the greasy feeling are obviously reduced, the eating difficulty of high-fat people is solved, and the transition to 'mild health care' is realized. The product has excellent thermal stability, does not turbid soup after long-term boiling, does not bitter or greasy, and has soft spicy and hot taste. The instant boiling block-shaped design is adopted, secondary frying is avoided, and the operation is convenient and standardized. The food therapy effects of nourishing stomach, relieving greasiness and the like are combined, and the pungent irritation is relieved. The process is mature, the quality is consistent, the color and luster are natural, the cost structure is optimized, and the popularization of the high-quality health-preserving hot pot is promoted.

Inventors

  • CHEN TIANYUN

Assignees

  • 陈天云

Dates

Publication Date
20260512
Application Date
20260328

Claims (7)

  1. 1. The preparation method of the hotpot condiment is characterized by comprising the following steps of: (1) Pretreatment of raw materials: 11 Preparing a spice; 12 Preparing a medicinal and edible raw material; 13 Cleaning, drying and crushing the spice and the medicinal and edible raw materials, and then carrying out water extraction treatment on the medicinal and edible raw materials to obtain health-preserving raw material liquid; (2) Parching and decocting at low temperature: The low-temperature slow frying process is adopted, firstly half of the total amount of grease is added for preheating, and then the spice is added for frying, and then the rest grease, the health preserving raw material liquid and the seasoning base material are added for continuous frying; (3) Cooling and molding: cooling the fried material, and pressing into blocks.
  2. 2. The method for preparing the hotpot condiment according to claim 1, wherein: In the step (1), the spice comprises 10 (1-2) of chilli, 2-4 of pepper, 1.5-2 of bean paste, ginger and garlic in a mass ratio of (1-2); The medicine and food homologous raw materials comprise Chinese yam, poria cocos, chrysanthemum and fructus momordicae in a mass ratio of 4:3:1-2:1.
  3. 3. The method for preparing the hotpot condiment according to claim 2, wherein in the step (2), the mass ratio of the spice, the grease, the health-preserving raw material liquid and the seasoning base material is 10:10 (1-2): (0.5-1.5); the mass ratio of the oil to the red oil to the chicken oil to the lard is 0.2:1:1; The flavoring base material comprises chicken essence, cooking wine and white spirit in a mass ratio of 1:0.25:0.2; the temperature of the low-temperature slow frying process is controlled to be 100-120 ℃; The stir-frying time is 10 minutes; Decocting until the color of the pepper becomes brown red.
  4. 4. A method for preparing a hotpot condiment according to claim 3, wherein: In the step (1), the crushing step is that the medicinal and edible raw materials are crushed into particles with 20-40 meshes, the water extraction treatment step further comprises a filtering step, and the clear health-preserving raw material liquid is obtained through filtering by using filter cloth with more than 200 meshes.
  5. 5. The method of preparing a hotpot condiment according to claim 4, further comprising a step of aseptic packaging, wherein the hotpot condiment is sealed by using a food-grade packaging material.
  6. 6. The hotpot condiment prepared by the preparation method of any one of claims 1-5.
  7. 7. Use of the hotpot condiment according to claim 6 in food processing.

Description

Hotpot condiment as well as preparation method and application thereof Technical Field The invention relates to the technical field of food processing, in particular to a hotpot condiment and a preparation method and application thereof. Background The chafing dish is a traditional diet way in China, and the Chongqing chafing dish takes the characteristics of spicy, fresh and fragrant and rich flavor as the important place in the catering market. The traditional hotpot condiment is prepared by taking beef tallow, chilli, pepper, bean paste and spice as main raw materials through high-temperature stir-frying and boiling. Along with the upgrade of consumption, the requirements of people on diet health, health preservation and convenience are continuously improved, and the traditional hotpot condiment is difficult to meet the market demands of diversification, health and functionalization. The main problems of the existing hotpot condiment include: too high lipid load and poor health suitability Traditional hotpot condiment excessively depends on beef tallow as a substrate, so that the saturated fatty acid content is obviously out of standard. The high greasy property of the health food not only increases the metabolic burden of human bodies, but also seriously deviates from the light healthy diet requirement of middle-aged and elderly people, people with high blood pressure, high blood lipid and high blood lipid, gastrointestinal sensitivity and modern health people. Has strong sensory stimulation and narrow coverage of audience The existing formula has the common problems of heavy taste and high spicy threshold value. The strong spicy component is easy to generate mechanical and chemical stimulation to the mucous membrane of the mouth and the gastrointestinal tract, so that the old, children and people suffering from stomach basic diseases are difficult to tolerate, and the universality and the market permeability of the product are greatly limited. Single functional dimension and lack of medical and edible ideas The current products are limited to competition in flavor dimension, and lack of functional design based on the theory of homology of medicine and food. Because natural herbal raw materials with the effects of nourishing stomach, protecting intestines, removing greasiness, removing food stagnation, clearing heat, reducing internal heat and the like are not introduced, the product cannot provide gentle and conditioned added value, and is difficult to be in line with the development trend of the current functional food. Complicated operation flow and low convenience degree Most traditional base materials are not 'instant-on-instant', and often require users to fry for the second time, season in a complicated way or mix soup accurately. The high dependence on cooking skills and experience increases the use threshold of families and small-sized catering scenes, so that the user experience is poor, and the requirements of modern fast-paced life are difficult to meet. Insufficient heat stability and deterioration of long-term boiled products The traditional formula has poor stability under the environment of long-time high-temperature boiling. The soup is easy to be turbid and emulsified, the bitter taste caused by volatilization of flavor substances is easy to appear, and the greasy feeling caused by oxidation of grease is easy to appear. Meanwhile, poor-quality grease is excessively adsorbed on the surface of the food material, so that the taste level and the flavor purity of the final finished product are seriously affected. Lack of process standardization and poor quality control consistency Traditional production is highly dependent on manual experience and manual stir-frying, and lacks quantitative control standards. The method leads to obvious differences in color, aroma, taste and physicochemical indexes among different batches, is difficult to realize large-scale and standardized industrial production, and restricts the copying and expansion of brands. Therefore, whether to provide a hotpot condiment, a preparation method and application thereof overcomes the technical defects and is a technical problem to be solved by the technicians in the field. Disclosure of Invention In view of the above, the invention provides a hotpot condiment, a preparation method and application thereof. In order to achieve the above purpose, the present invention adopts the following technical scheme: A preparation method of a hotpot condiment comprises the following steps: (1) Pretreatment of raw materials: 11 Preparing a spice; 12 Preparing a medicinal and edible raw material; 13 Cleaning, drying and crushing the spice and the medicine-food homologous raw materials, and performing water extraction treatment on the medicine-food homologous raw materials to obtain health-preserving raw material liquid; (2) Parching and decocting at low temperature: the low-temperature slow frying process is adopted, firstly half of the