The invention belongs to the field of
food processing, and discloses a
processing technology of a dreg-free hotpot condiment. According to the
processing technology, chili and Sichuan pepper are fried with
animal oil, and a main material oil is obtained via filtering;
animal oil and
plant oil are mixed for frying of rhizoma kaempferiae, poria cocos, Chinese yam, radix angelicae, fructus tsaoko,
momordica grosvenori,
amomum cardamomum, fructus
gardenia, fructus amomi, and
rhizome alpiniae officinarum, an obtained mixture is decocted with water, and spice dreg is removed via filtering so as to obtain a first auxiliary material oil;
animal oil and
plant oil are mixed for frying of
cassia bark, star anise,
myrcia, fennel, cinnamon
skin, lemongrass, cumin particle, fructus piperis longi, rhizoma chuanxiong, parsley seed, and liquorice, an obtained mixed material is decocted with water, dreg is removed via filtering so as to obtain a second auxiliary material oil;
sesame oil and
lindera glauca oil are mixed so as to obtain a third auxiliary material oil; the main material oil, the first auxiliary material oil, the second auxiliary material oil, and the third auxiliary material oil are mixed at a
mass ratio of 10:7:6:1 so as to obtain the dreg-free hotpot condiment. The
processing technology is capable of maintaining the
flavor of the spices, relatively excellent local
flavor is achieved, dreg content is low, dreg-free degree is high, animal
oil content is low, and the dreg-free hotpot condiment is good for health.