Production method of disposable hot pot bottom material with pickled double pepper

Abstract

The invention provides a production method of disposable hotpot seasoning containing two kinds of pickled pepper. The production method comprises the steps of: preprocessing red pickled peppers, green pickled peppers, Pixian bean sauce, pickled ginger, fermented soya beans, hot pickled mustard tuber, peeled garlic, old ginger and dry red peppers for later use; then blending the preprocessed red pickled peppers, green pickled peppers, Pixian bean sauce, pickled ginger, fermented soya beans, hot pickled mustard tuber, peeled garlic, old ginger and dry red peppers with wild pepper, compound spice, fermented glutinous rice, a tasty agent and salt by using beef tallow, and carrying out special drying and seasoning to obtain a semi-finished product of the disposable hotpot seasoning containing two kinds of pickled pepper; and finally, shaping and packaging. According to the production method of the disposable hotpot seasoning containing two kinds of pickled pepper, the stewing time is shortened, the long-term repeated stewing of fat and carbonization deterioration of raw materials are avoided, and nutrient ingredients of the raw materials are kept. The disposable hotpot seasoning containing two kinds of pickled pepper is special in favor, fresh and thick in fragrance, crisp in palatability, oil but not greasy, pungent and spicy but not drying, and capable of getting up the appetite, and has a good popularization value and application prospect.

Description

technical field [0001] The invention relates to the technical field of hot pot base material production, in particular to a production method for a disposable hot pot base material of soaked double pepper. Background technique [0002] Most of the hot pot bottom materials in the prior art are made of animal oil or butter with dried chili, Chinese prickly ash, watercress, garlic, ginger, etc., which embodies the traditional flavor of fresh, fragrant and spicy, and are used to cook vegetables after boiling them in soup or water , Meat and other hot pot ingredients are ready-to-eat, so the hot pot bottom material has become an essential ingredient of a kind of flavor food that is particularly popular in the central and western regions of my country, and is very popular among consumers. At present, the hot pot base ingredients on the market are generally spicy, and the spicy seasoning is mainly dried chili, and the taste variety is too single. Long-term, repeated high-temperatur...

AI Technical Summary

Problems solved by technology

At present, the hot pot base ingredients on the market are generally spicy, and the spicy seasoning is mainly dried chili, and the taste variety is too single. Long-term, repeated high-temperature cooking can seep into the oil, highlighting its spicy effect, but the oil after repeated cooking is not only unhygienic, but also dried peppers are prone to carbonization and deterioration under long-term high-temperature frying, and the deteriorated substances It penetrates into the oil together, and long-term consumption is not good for human health

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