阅读说明：本技术 一种三鲜火锅底料及其制备方法 (Three-delicacy hotpot condiment and preparation method thereof ) 是由 不公告发明人 于 2019-02-20 设计创作，主要内容包括：本发明公开了一种三鲜火锅底料及其制备方法,涉及食品加工技术领域,包括以下成分(按质量百分比)西红柿颗粒：8-10％、海带颗粒：13-15％、鸡脂油：15-17％、虾米颗粒：9-11％、榨菜颗粒：7-9％、辅料：11-16％、八角粉：0.3-0.5、安琪酵母：0.2-0.4％、白胡椒粉：0.3-0.7％、食用盐：1-3％、白砂糖：1.2-1.6％、鲜鸡汤粉末香精：0.3-0.7％、老母鸡汤调味料：0.3-0.7％、I+G：0.4-0.6％、味精：0.6-1.4％、莎轩鸡精：0.6-1.4％,余量为起酥油。本发明还公开了一种三鲜火锅底料的制备方法,包括以下步骤：A：备料、B：加热、C：混合、D：包装。本发明采用西红柿颗粒、榨菜颗粒、海带颗粒、虾米颗粒和老母鸡汤调味料等原料,不油腻,符合大众口味。(The invention discloses a three-delicacy hotpot condiment and a preparation method thereof, relating to the technical field of food processing and comprising the following components (by mass percentage) tomato granules: 8-10% of kelp particles: 13-15%, chicken fat oil: 15-17%, dried small shrimps particles: 9-11% of preserved szechuan pickle particles: 7-9% and auxiliary materials: 11-16%, star anise powder: 0.3-0.5, Angel yeast: 0.2-0.4%, white pepper powder: 0.3-0.7%, edible salt: 1-3% and white granulated sugar: 1.2-1.6%, fresh chicken soup powder essence: 0.3-0.7%, hen soup seasoning: 0.3-0.7%, I + G: 0.4-0.6%, monosodium glutamate: 0.6-1.4%, saran chicken essence: 0.6-1.4 percent of shortening, and the balance of shortening. The invention also discloses a preparation method of the three-delicacy hotpot seasoning, which comprises the following steps: a: preparing materials, B: heating and C: mixing and D: and (6) packaging. The invention adopts tomato granules, tuber mustard granules, kelp granules, dried shrimp granules, hen soup seasoning and other raw materials, is not greasy, and accords with popular taste.)

1. The three-delicacy hotpot condiment is characterized by comprising the following components in percentage by mass: tomato granules: 8-10% of kelp particles: 13-15%, chicken fat oil: 15-17%, dried small shrimps particles: 9-11% of preserved szechuan pickle particles: 7-9% and auxiliary materials: 11-16%, star anise powder: 0.3-0.5, Angel yeast: 0.2-0.4%, white pepper powder: 0.3-0.7%, edible salt: 1-3% and white granulated sugar: 1.2-1.6%, fresh chicken soup powder essence: 0.3-0.7%, hen soup seasoning: 0.3-0.7%, I + G: 0.4-0.6%, monosodium glutamate: 0.6-1.4%, saran chicken essence: 0.6-1.4 percent of shortening, and the balance of shortening.

2. The three-delicacy hotpot condiment according to claim 1, characterized in that: the auxiliary materials comprise the following components (by mass percent): old ginger granule: 5-7%, garlic granules: 5-7% and onion particles: 1 to 2 percent.

3. The three-delicacy hotpot condiment according to claim 1, characterized in that: the shortening is golden swallow shortening, and the main component of the shortening is Australian butter.

4. The three-delicacy hotpot condiment according to claim 1, characterized by comprising the following components (in mass percent): tomato granules: 8%, kelp particles: 15%, chicken fat oil: 15%, dried small shrimps: 11%, tuber mustard granules: 7% and auxiliary materials: 11%, star anise powder: 0.5, Angel yeast: 0.2%, white pepper powder: 0.7%, edible salt: 1% and white granulated sugar: 1.6 percent, fresh chicken soup powder essence: 0.3 percent of old hen soup seasoning: 0.7%, I + G: 0.4%, monosodium glutamate: 1.4%, xianxuan chicken essence: 0.6 percent, and the balance of shortening.

5. The three-delicacy hotpot condiment according to claim 1, characterized by comprising the following components (in mass percent): tomato granules: 9% and kelp particles: 14%, chicken fat oil: 16%, dried small shrimps: 10% of preserved szechuan pickle particles: 8% and auxiliary materials: 14%, star anise powder: 0.4, Angel yeast: 0.3%, white pepper powder: 0.5%, edible salt: 2% of white granulated sugar: 1.4 percent, fresh chicken soup powder essence: 0.5 percent of old hen soup seasoning: 0.5%, I + G: 0.5%, monosodium glutamate: 0.9%, xianxuan chicken essence: 0.9 percent of shortening oil and the balance of shortening oil.

6. The three-delicacy hotpot condiment according to claim 1, characterized by comprising the following components (in mass percent): tomato granules: 10% of kelp particles: 13%, chicken fat oil: 17%, dried small shrimps: 9 percent, tuber mustard granules: 9% and auxiliary materials: 16%, star anise powder: 0.3, Angel yeast: 0.4%, white pepper powder: 0.3%, edible salt: 3% of white granulated sugar: 1.2% of fresh chicken soup powder essence: 0.7 percent of old hen soup seasoning: 0.3%, I + G: 0.6%, monosodium glutamate: 0.6%, saruan chicken essence: 1.4 percent, and the balance of shortening.

7. The preparation method of the three-delicacy hotpot condiment is characterized by comprising the following steps of:

a: preparing materials: preparing a certain amount of tomatoes, kelp, hot pickled mustard tuber, dried shrimps, onions, old gingers and garlic, cleaning and drying in the air, grinding the tomatoes, the kelp, the hot pickled mustard tuber, the dried shrimps, the onions, the old gingers and the garlic into powder, then weighing corresponding tomato particles, kelp particles, hot pickled mustard tuber particles, dried shrimp particles, onion particles, old gingers and garlic particles according to the mass fraction for later use, and then weighing chicken fat oil, white granulated sugar, star anise powder, Angel yeast, white pepper powder, edible salt, monosodium glutamate, Shaxuan chicken essence, I + G, old hen soup seasoning, fresh chicken soup powder essence, auxiliary materials and shortening oil according to the mass fraction for later use;

b: heating: pouring shortening oil and chicken fat oil into a frying pan, and heating to 180-190 ℃ to obtain hot oil;

c: mixing: firstly adding auxiliary materials into a pot, frying for 10-13 minutes at the temperature of 175-, then uniformly stirring the mixture at the temperature of 90-100 ℃ and taking out the mixture to obtain the three-delicacy hotpot seasoning;

d: packaging: the inner package is carried out by adopting automatic quantitative packaging equipment, and the outer package is carried out by adopting automatic packaging equipment.

8. The method for preparing three-delicacy hotpot condiment according to claim 7, characterized in that: the frying pan in the steps B and C is an HK-JNCG full-automatic energy-saving mute frying pan, and the automatic packaging equipment in the step E is a WXB-W8 full-automatic bag feeding type packaging machine.

Technical Field

The invention relates to the technical field of food processing, in particular to a three-delicacy hotpot condiment and a preparation method thereof.

Background

The chafing dish is a traditional Chinese diet mode, originates from the folk, blends the diet essence of people of all families in China, and has been handed over in China for thousands of years. The chafing dish has been popular and popular with people due to the unique characteristics of random form, intense atmosphere, rich raw materials, various tastes and the like. The most famous chafing dish at present belongs to the "Sichuan chafing dish" and "Chongqing chafing dish". It is famous for "tingling, hot and hot", spicy and mellow, and famous for all over the world. However, most modern hot pots are spicy and hot, and are not in line with the taste of consumers who have no habit of eating spicy food. In addition, modern hot pots are prepared by seasoning hot pepper, ginger, garlic, anise, cinnamon and other spicy raw materials, are easy to get inflamed after being eaten, are greasy and unbalanced in nutrition, and do not meet the requirements of modern people on health and nutritional diet. Therefore, it is necessary to invent a three-delicacy hotpot condiment and a preparation method thereof to solve the problems.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides a three-delicacy hotpot condiment and a preparation method thereof, and solves the problems of greasiness and unbalanced nutrition of the conventional hotpot condiment.

(II) technical scheme

In order to achieve the purpose, the invention is realized by the following technical scheme: a three-delicacy hotpot condiment comprises the following components (in percentage by mass): tomato granules: 8-10% of kelp particles: 13-15%, chicken fat oil: 15-17%, dried small shrimps particles: 9-11% of preserved szechuan pickle particles: 7-9% and auxiliary materials: 11-16%, star anise powder: 0.3-0.5, Angel yeast: 0.2-0.4%, white pepper powder: 0.3-0.7%, edible salt: 1-3% and white granulated sugar: 1.2-1.6%, fresh chicken soup powder essence: 0.3-0.7%, hen soup seasoning: 0.3-0.7%, I + G: 0.4-0.6%, monosodium glutamate: 0.6-1.4%, saran chicken essence: 0.6-1.4 percent of shortening, and the balance of shortening.

Optionally, the auxiliary materials comprise the following components (by mass percent): old ginger granule: 5-7%, garlic granules: 5-7% and onion particles: 1 to 2 percent.

Optionally, the shortening is swiftlet shortening, and the main component of the shortening is Australian butter.

Optionally, the composition comprises the following components (in percentage by mass): tomato granules: 8%, kelp particles: 15%, chicken fat oil: 15%, dried small shrimps: 11%, tuber mustard granules: 7% and auxiliary materials: 11%, star anise powder: 0.5, Angel yeast: 0.2%, white pepper powder: 0.7%, edible salt: 1% and white granulated sugar: 1.6 percent, fresh chicken soup powder essence: 0.3 percent of old hen soup seasoning: 0.7%, I + G: 0.4%, monosodium glutamate: 1.4%, xianxuan chicken essence: 0.6 percent, and the balance of shortening.

Optionally, the composition comprises the following components (in percentage by mass): tomato granules: 9% and kelp particles: 14%, chicken fat oil: 16%, dried small shrimps: 10% of preserved szechuan pickle particles: 8% and auxiliary materials: 14%, star anise powder: 0.4, Angel yeast: 0.3%, white pepper powder: 0.5%, edible salt: 2% of white granulated sugar: 1.4 percent, fresh chicken soup powder essence: 0.5 percent of old hen soup seasoning: 0.5%, I + G: 0.5%, monosodium glutamate: 0.9%, xianxuan chicken essence: 0.9 percent of shortening oil and the balance of shortening oil.

Optionally, the composition comprises the following components (in percentage by mass): tomato granules: 10% of kelp particles: 13%, chicken fat oil: 17%, dried small shrimps: 9 percent, tuber mustard granules: 9% and auxiliary materials: 16%, star anise powder: 0.3, Angel yeast: 0.4%, white pepper powder: 0.3%, edible salt: 3% of white granulated sugar: 1.2% of fresh chicken soup powder essence: 0.7 percent of old hen soup seasoning: 0.3%, I + G: 0.6%, monosodium glutamate: 0.6%, saruan chicken essence: 1.4 percent, and the balance of shortening.

A preparation method of a three-delicacy hotpot condiment comprises the following steps:

a: preparing materials: preparing a certain amount of tomatoes, kelp, hot pickled mustard tuber, dried shrimps, onions, old gingers and garlic, cleaning and drying in the air, grinding the tomatoes, the kelp, the hot pickled mustard tuber, the dried shrimps, the onions, the old gingers and the garlic into powder, then weighing corresponding tomato particles, kelp particles, hot pickled mustard tuber particles, dried shrimp particles, onion particles, old gingers and garlic particles according to the mass fraction for later use, and then weighing chicken fat oil, white granulated sugar, star anise powder, Angel yeast, white pepper powder, edible salt, monosodium glutamate, Shaxuan chicken essence, I + G, old hen soup seasoning, fresh chicken soup powder essence, auxiliary materials and shortening oil according to the mass fraction for later use;

b: heating: pouring shortening oil and chicken fat oil into a frying pan, and heating to 180-190 ℃ to obtain hot oil;

c: mixing: firstly adding auxiliary materials into a pot, frying for 10-13 minutes at the temperature of 175-, then uniformly stirring the mixture at the temperature of 90-100 ℃ and taking out the mixture to obtain the three-delicacy hotpot seasoning;

d: packaging: the inner package is carried out by adopting automatic quantitative packaging equipment, and the outer package is carried out by adopting automatic packaging equipment.

Optionally, the frying pan in the steps B and C is an HK-JNCG full-automatic energy-saving mute frying pan, and the automatic packaging device in the step E is a WXB-W8 full-automatic bag feeding type packaging machine.

(III) advantageous effects

The invention provides a three-delicacy hotpot condiment and a preparation method thereof, and the hotpot condiment has the following beneficial effects:

(1) the invention adopts tomato granules, preserved szechuan pickle granules, kelp granules, dried shrimp granules, old hen soup seasoning and other raw materials to prepare the three-delicacy hot pot seasoning, the hot pot seasoning has the seafood flavor, the meat flavor and the fragrant vegetable flavor of the traditional three delicacies, the hot pot prepared by the invention is light and delicious, is not greasy and accords with the popular taste, the invention is extremely strict in the use of the raw materials of old ginger, garlic, onion and tomato, and particularly selects the raw materials on the ground such as Sichuan and the like, so that the three-delicacy hot pot seasoning has more local characteristics, is fragrant and natural, and has strong fragrant and fresh taste.

(2) The invention adopts a light spicy and low-oil formula, food raw materials with heavy spicy taste are not used in the formula, the using amount of oil is reduced, and the total oil content in the hotpot condiment is not more than 30%. The characteristics of the traditional hotpot condiment mainly comprising pungent taste, spicy taste, numb taste and greasiness are changed, the hotpot condiment with the characteristics of freshness, fragrance and lightness is formed, and the requirements of non-spicy habit and high-fat consumers on non-spicy taste and low fat are met.

Drawings

Figure 1 results of market research on seasoning of three delicacies of chafing dish seasoning

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.