阅读说明：本技术 一种火锅专用熬煮增味剂及其制备方法 (Special cooking flavoring agent for chafing dish and preparation method thereof ) 是由 王斌 苟中军 屈明臣 吴肖 杨光 于 2021-08-30 设计创作，主要内容包括：本发明公开了一种火锅专用熬煮增味剂及其制备方法,包括以下步骤：S1：向金针菇中加入水,浸泡后进行研磨,得到金针菇全液；S2：调节S1所得金针菇全液的pH值为7.6-8.5,然后加入碱性蛋白酶,水解2-4小时,再加入风味蛋白酶,继续水解2-4小时,得到金针菇水解液；S3：将包含以下质量百分比组分的原料混合均匀：S2所得金针菇水解液64.5-86.9％、动物油脂2-8％、植物油脂1-4％、葡萄糖5-8％、白砂糖2-5％、香辛料提取液1-4％、香辛料粉1.6-6.5％,在95-105℃的温度下搅拌2-4小时,得到火锅专用熬煮增味剂。本发明可以更好的提高火锅的风味,增加火锅口感,激发火锅的香味,且不添加防腐剂,符合绿色食品要求,香味和口感稳定且缓释。(The invention discloses a special cooking flavoring agent for a hot pot and a preparation method thereof, wherein the special cooking flavoring agent comprises the following steps: s1: adding water into needle mushroom, soaking, and grinding to obtain needle mushroom liquid; s2: adjusting the pH value of the needle mushroom whole liquid obtained in the step S1 to 7.6-8.5, adding alkaline protease, hydrolyzing for 2-4 hours, adding flavourzyme, and continuously hydrolyzing for 2-4 hours to obtain needle mushroom hydrolysate; s3: uniformly mixing the following raw materials in percentage by mass: s2, mixing 64.5-86.9% of needle mushroom hydrolysate, 2-8% of animal fat, 1-4% of vegetable fat, 5-8% of glucose, 2-5% of white granulated sugar, 1-4% of spice extract and 1.6-6.5% of spice powder at 95-105 ℃ for 2-4 hours to obtain the special boiling flavoring agent for the hot pot. The invention can better improve the flavor of the hot pot, increase the taste of the hot pot, excite the flavor of the hot pot, does not add preservatives, meets the requirements of green food, and has stable and slow-release flavor and taste.)

1. A preparation method of a special cooking flavoring agent for chafing dish is characterized by comprising the following steps:

s1: adding water into needle mushroom, soaking, and grinding to obtain needle mushroom liquid;

s2: adjusting the pH value of the needle mushroom whole liquid obtained in the step S1 to 7.6-8.5, adding alkaline protease, hydrolyzing for 2-4 hours, adding flavourzyme, and continuously hydrolyzing for 2-4 hours to obtain needle mushroom hydrolysate;

s3: uniformly mixing the following raw materials in percentage by mass: s2, mixing 64.5-86.9% of needle mushroom hydrolysate, 2-8% of animal fat, 1-4% of vegetable fat, 5-8% of glucose, 2-5% of white granulated sugar, 1-4% of spice extract and 2.1-6.5% of spice powder at 95-105 ℃ for 2-4 hours to obtain the special boiling flavoring agent for the hot pot.

2. The special cooking flavoring agent for chafing dish and the preparation method thereof according to claim 1, further comprising S4: adding 0.5-1.5% of modified starch into the special cooking flavoring agent for the hot pot at the temperature of 55-65 ℃, and emulsifying uniformly to obtain the stable liquid of the whole cooking flavoring agent for the hot pot.

3. The special cooking flavor enhancer for chafing dish and the preparation method thereof according to claim 2, wherein in S4, the mixture is ground by a colloid mill after being emulsified uniformly.

4. The special cooking flavor enhancer for chafing dish according to claim 1, wherein in S1, the mass ratio of needle mushroom to water is needle mushroom: water ═ 1-3: 1, soaking for 0.5-1 hour, grinding by a colloid mill after soaking, and grinding into uniform slurry to obtain the needle mushroom whole liquid.

5. The special boiling flavoring agent for chafing dish and the preparation method thereof as claimed in claim 1, wherein in S2, the pH of the whole solution of Flammulina velutipes (Fr.) Sing obtained in S1 is adjusted with NaOH aqueous solution.

6. The special cooking flavor enhancer for chafing dish and the preparation method thereof according to claim 5, wherein the pH value of the NaOH aqueous solution is 9.6-10.4.

7. The preparation method of the special boiling flavor-enhancing whole liquid for chaffy dish according to claim 1, which is characterized in that: in S3, the stirring time was 3 hours.

8. A chafing dish patent cooking flavor enhancer which is characterized by being prepared by the preparation method of the special cooking flavor enhancer whole liquid for chafing dishes according to any one of claims 1 to 8.

Technical Field

The invention relates to the technical field of food, in particular to a special cooking flavoring agent for a hot pot and a preparation method thereof.

Background

The chafing dish is a traditional cooking method in China and is popular with the public. The ingredients of the hot pot are complex, the technical difficulty is high, and people do not want to eat the delicious hot pot easily, so various hot pot restaurants emerge continuously, and the hot pot with various types and tastes is provided for people. The chafing dish is really convenient to eat in a chafing dish shop, but the chafing dish is originally a cooking method which is lovely and melted by the whole family and is surrounded and sat together to share the delicious food, and people still want to enjoy the wonderful moment of eating the chafing dish at home. On one hand, a certain proportion of water needs to be added when the hotpot condiment is boiled, and water needs to be supplemented in the boiling process, while the taste of the hotpot can be changed by directly adding water, and the thick soup for the hotpot can not be boiled at home; on the other hand, with the increasing improvement of living standard of people, the requirements of chafing dish consumers for the chafing dish taste are diversified.

In order to solve the problems, improve the flavor of the hot pot, increase the taste of the hot pot and excite the flavor of the hot pot, a flavoring agent is needed.

Disclosure of Invention

Aiming at the defects of the prior art, the technical problems to be solved by the invention are as follows: how to provide a special cooking flavoring agent for chafing dish and a preparation method thereof, which can better improve the flavor of the chafing dish and increase the taste of the chafing dish.

In order to solve the technical problems, the invention adopts the following technical scheme:

a special cooking flavoring agent for chafing dish and a preparation method thereof comprise the following steps:

s1: adding water into needle mushroom, soaking, and grinding to obtain needle mushroom liquid;

s2: adjusting the pH value of the needle mushroom whole liquid obtained in the step S1 to 7.6-8.5, adding alkaline protease, hydrolyzing for 2-4 hours, adding flavourzyme, and continuously hydrolyzing for 2-4 hours to obtain needle mushroom hydrolysate;

s3: uniformly mixing the following raw materials in percentage by mass: s2, mixing 64.5-86.9% of needle mushroom hydrolysate, 2-8% of animal fat, 1-4% of vegetable fat, 5-8% of glucose, 2-5% of white granulated sugar, 1-4% of spice extract and 2.1-6.5% of spice powder at 95-105 ℃ for 2-4 hours to obtain the special boiling flavoring agent for the hot pot.

Further, the method also comprises the step of S4: adding 0.5-1.5% of modified starch into the special cooking flavoring agent for the hot pot at the temperature of 55-65 ℃, and emulsifying uniformly to obtain the stable liquid of the whole cooking flavoring agent for the hot pot.

Further, in S4, the mixture was emulsified and then ground by a colloid mill.

Further, in S1, the mass ratio of needle mushroom to water is needle mushroom: water ═ 1-3: 1, soaking for 0.5-1 hour, grinding by a colloid mill after soaking, and grinding into uniform slurry to obtain the needle mushroom whole liquid.

Further, in S2, the pH of the whole needle mushroom solution obtained in S1 was adjusted with an aqueous NaOH solution.

Further, the pH value of the NaOH aqueous solution is 9.6-10.4.

Further, in S3, the stirring time was 3 hours.

In conclusion, the invention can better improve the flavor of the hot pot, increase the taste of the hot pot, excite the flavor of the hot pot, is not added with preservatives, meets the requirements of green food, and has stable and slow release of the flavor and the taste.

Detailed Description

The technical solution of the present invention is further described in detail with reference to the following specific examples, but the scope of the present invention is not limited to the following.

Detailed description of the preferred embodiment

In this embodiment, the preparation method of the special cooking flavoring agent for chafing dish comprises the following steps:

step 1, soaking: adding water into needle mushroom, beating into uniform slurry by a beater, soaking for 40 min, and grinding for 3 times by a colloid mill to obtain needle mushroom liquid; wherein the mass ratio of the flammulina velutipes to the water is as follows: water 1: 1;

step 2, hydrolysis: adjusting the pH value of the needle mushroom whole liquid obtained in the step 1 to 8 by using a NaOH aqueous solution with the pH value of 10, then adding alkaline protease, hydrolyzing for 2 hours, adding flavourzyme, and continuing hydrolyzing for 2 hours to obtain a needle mushroom hydrolysate with the pH value of 6.5 and the content of free ammonia nitrogen of 0.321g/100 mL;

step 3, uniformly mixing the following raw materials in percentage by mass: 80.5% of the needle mushroom hydrolysate obtained in the step 2, 2% of animal fat, 4% of vegetable fat, 8% of glucose, 2% of white granulated sugar, 1% of spice extract and 2.5% of spice fine powder, and stirring at the temperature of 100 ℃ for 3 hours to obtain a special cooking flavoring agent complete solution, namely the special cooking flavoring agent for the hot pot; wherein the animal oil is lard, and the vegetable oil is rapeseed oil.

The special cooking flavoring agent for the hot pot prepared by the implementation of the method has pure, rich and thick fresh, fragrant and fat feeling and mellow juice feeling.

In this embodiment, the preparation method of the special cooking flavoring agent for chafing dish may further include step 4: adding modified starch into the special cooking flavor-enhancing whole liquid obtained in the step (3) at the temperature of 60 ℃, emulsifying uniformly, and grinding for 3 times by using a colloid mill to obtain a special cooking flavor-enhancing agent for the hot pot; wherein the mass percentage of the modified starch and the special boiled flavor-enhancing whole liquid is 1.5 percent.

The special cooking flavoring agent for the hot pot prepared by the steps 1-4 is more stable, and the taste and the aroma are stable and slowly released.

Detailed description of the invention

In this embodiment, the preparation method of the special cooking flavoring agent for chafing dish comprises the following steps:

step 1, soaking: adding water into needle mushroom, beating into uniform slurry by a beater, soaking for 0.5 hr, and grinding with a colloid mill to obtain needle mushroom liquid; wherein the mass ratio of the needle mushroom to the water is silkworm chrysalis: water 1: 1.8;

step 2, hydrolysis: adjusting the pH value of the needle mushroom whole liquid obtained in the step 1 to 7.6 by using a NaOH aqueous solution with the pH value of 9.6, then adding alkaline protease, hydrolyzing for 3 hours, adding flavourzyme, and continuing hydrolyzing for 4 hours to obtain needle mushroom hydrolysate with the pH value of 5.5 and the content of free ammonia nitrogen of 0.6g/100 mL;

step 3, uniformly mixing the following raw materials in percentage by mass: 86.9% of the needle mushroom hydrolysate obtained in the step 2, 2% of animal fat, 1% of vegetable fat, 5% of glucose, 2% of white granulated sugar, 1% of spice extract and 2.1% of spice fine powder, and stirring at the temperature of 95 ℃ for 4 hours to obtain a special cooking flavoring agent complete solution, namely the special cooking flavoring agent for the hot pot.

The special cooking flavoring agent for the hot pot prepared by the implementation of the method has pure, rich and thick special fresh aroma, fat feeling and juice feeling of the hot pot.

In this embodiment, the method includes step 4: adding modified starch into the special cooking flavor-enhancing liquid for the hot pot obtained in the step 3 at the temperature of 55 ℃, emulsifying uniformly, and grinding by using a colloid mill to obtain the special cooking flavor-enhancing agent for the hot pot; wherein the mass percentage of the modified starch and the special boiling flavor-enhancing whole liquid for the hot pot is 1 percent.

The special cooking flavoring agent for the hot pot prepared by the steps 1-4 is more stable, and the taste and aroma of the special cooking flavoring agent are stable and slowly released.

Detailed description of the invention

In this embodiment, the preparation method of the special cooking flavoring agent for chafing dish comprises the following steps:

step 1, soaking: adding water into needle mushroom, beating into uniform slurry by a beater, soaking for 1 hr, and grinding with a colloid mill to obtain needle mushroom liquid; wherein the mass ratio of the flammulina velutipes to the water is as follows: water 2.7: 1;

step 2, hydrolysis: adjusting the pH value of the needle mushroom whole liquid obtained in the step 1 to 8.5 by using a NaOH aqueous solution with the pH value of 10.4, then adding alkaline protease, hydrolyzing for 4 hours, adding flavourzyme, and continuing hydrolyzing for 3 hours to obtain a needle mushroom hydrolysate with the pH value of 6.0 and the content of free ammonia nitrogen of 0.45g/100 mL;

step 3, uniformly mixing the following raw materials in percentage by mass: 64.5% of the needle mushroom hydrolysate obtained in the step 2, 8% of animal fat, 4% of vegetable fat, 8% of glucose, 5% of white granulated sugar, 4% of spice extract and 6.5% of spice fine powder, and stirring at 105 ℃ for 2 hours to obtain a special cooking flavor-enhancing whole solution for the hot pot, namely the special cooking flavor-enhancing agent for the hot pot.

The special cooking flavor enhancer for the hot pot prepared by the implementation of the method has pure, rich and thick taste and aroma of the hot pot, and is fresh, fragrant, fat and thick in juice.

In this embodiment, the preparation method of the special flavoring agent for chafing dish further includes step 4: adding modified starch into the special cooking flavor-enhancing whole liquid for the hot pot obtained in the step 3 at the temperature of 65 ℃, emulsifying uniformly, and grinding by adopting a colloid mill to obtain the special cooking flavor-enhancing whole liquid for the hot pot; wherein the mass percentage of the modified starch and the special boiling flavor-enhancing whole liquid for the hot pot is 0.5 percent.

The special cooking flavoring agent for the hot pot prepared by the steps 1-4 is more stable, and the taste and aroma of the special cooking flavoring agent are stable and slowly released.

Specific example 3

The preparation method of the special cooking flavoring agent for the hot pot in the embodiment comprises the following steps:

step 1, soaking: adding water into needle mushroom, beating into uniform slurry by a beater, soaking for 40 min, and grinding by a colloid mill to obtain needle mushroom liquid; wherein the mass ratio of the flammulina velutipes to the water is as follows: water 2.3: 1;

step 2, hydrolysis: adjusting the pH value of the needle mushroom whole liquid obtained in the step 1 to 7.6 by using a NaOH aqueous solution with the pH value of 10, then adding alkaline protease, hydrolyzing for 2 hours, adding flavourzyme, and continuing hydrolyzing for 2 hours to obtain a needle mushroom hydrolysate with the pH value of 6.0 and the content of free ammonia nitrogen of 0.3g/100 mL;

step 3, uniformly mixing the following raw materials in percentage by mass: 75.7% of the needle mushroom hydrolysate obtained in the step 2, 5% of animal fat, 2.5% of vegetable fat, 6.5% of glucose, 3.5% of white granulated sugar, 2.5% of spice extract and 4.3% of spice fine powder, and stirring for 3 hours at the temperature of 100 ℃ to obtain essence complete liquid, namely the special cooking flavoring agent for the hot pot.

The special cooking flavor enhancer for the hot pot prepared by the implementation of the method has pure, rich and thick self-aroma of the hot pot, fresh and thick aroma, fat sensation adhesion and full juice sensation.

In this embodiment, the preparation method of the special cooking flavoring agent for chafing dish further comprises the step 4: adding modified starch into the special cooking flavor-enhancing liquid for the hot pot obtained in the step 3 at the temperature of 60 ℃, emulsifying uniformly, and grinding by using a colloid mill to obtain the special cooking flavor-enhancing agent for the hot pot; wherein the mass percentage of the modified starch to the special whole cooking liquid for the hot pot is 1.5 percent.

The special cooking flavoring agent for the hot pot prepared by the steps 1-4 is more stable, and the aroma of the special cooking flavoring agent is stable and slowly released.

Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those skilled in the art; the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; these modifications and substitutions do not cause the essence of the corresponding technical solution to depart from the scope of the technical solution of the embodiments of the present invention, and are intended to be covered by the claims and the specification of the present invention.