Yellow chafing dish seasoning and preparation method thereof

Abstract

The invention discloses a yellow chafing dish seasoning and a preparation method thereof. The yellow chafing dish seasoning contains 500-750 portions of vegetable oil, 8-13 portions of Chinese prickly ash, 220-430 portions of chili, 40-70 portions of ginger, 15-20 portions of litsea oil, 40-50 portions of fermented glutinous rice, 30-50 portions of monosodium glutamate, 40-70 portions of garlic, 10-20 portions of lemon juice, 5-10 portions of citronella, 580-1100 portions of edible natural plant which is rich in uranidin, and 10-15 portions of sugar. The yellow chafing dish seasoning is prepared by an original processing method which comprises the following steps: cleaning and smashing of raw materials, preparation of flavoring sauce, preparation of extracting solution of the Chinese prickly ash, preparation of yellow edible vegetable oil, and preparation of the seasoning. By using the yellow chafing dish seasoning, chafing dish soup is naturally yellow without satiate smell of beef tallow, rich in nutrients such as polysaccharide, amino acids and active protein, spicy and hot but mild, sweet and slightly sour in taste, very tasty and refreshing, and is not only adapted to the taste of locals in Sichuan and Chongqing, but also adapted to the taste of outlanders, especially northerners and foreigners, thus having very good affinity for all diners.

Description

technical field [0001] The invention relates to a food base material and a preparation method thereof, in particular to a hot pot base material and a preparation method thereof. Background technique [0002] The traditional hot pot base generally includes butter, vegetable oil, pepper, ginger, garlic, dried chili, sugar, fermented glutinous rice, monosodium glutamate, watercress, fermented soya bean and salt. The traditional hot pot base is mainly in the color of red oil, and because of the presence of butter and dried chili in the traditional hot pot base, the taste is mainly reflected in spicy and beef greasy. I have been used to it for a long time and it doesn't matter, but for foreigners, especially northerners, they are not very used to it. This kind of red oily hot pot bottom material is also easy to make people feel hot and hot, and it is very irritating to people's stomach. , Once people who have not eaten hot pot for a long time eat it, they are very prone to disco...

AI Technical Summary

Problems solved by technology

However, it still has the greasy taste of butter, and the color of the hot pot is still dark red, which makes most people, especially the northerners, unable to adapt to the perception and perception of hot pot when it is promoted to the whole country, resulting in the popularization of hot pot. corresponding impact