Spicy hot pot seasoning and preparation method of spicy hot pot seasoning

Abstract

The invention discloses spicy hot pot seasoning and a preparation method of the spicy hot pot seasoning. The spicy hot pot seasoning comprises the following raw materials: rapeseed oil, beef tallow, watercress, dried chilli, glutinous rice cake pepper, green prickleyash, fermented glutinous rice, broken rice sprouts, lobster sauce, amomun kravak pierre ex gagnep, medlar, lily, cumin, white lotus and the like. The preparation method comprises the steps of: heating up a pot, adding the rapeseed oil and the beef tallow, and putting in the dried chilli, the green prickleyash, ginger, garlic and green onions when bubbles do not exist for stir-frying; adding the glutinous rice cake pepper, the watercress, the broken rice sprouts and the lobster sauce for stir-frying at medium baking temperature; adding anise, kaempferiae, cinnamon, fennel, myrcia, lithospermum, tsaoko amomum fruit, clove, fructus amomi, the amomun kravak pierre ex gagnep, the cumin and the white lotus for stir-frying by using soft fire; and adding chicken essence, monosodium glutamate, salt, rock candy, the fermented glutinous rice, the medlar and the lily into the pot for stirring, turning off the heat and dishing up. The spicy hot pot seasoning and the preparation method use the mixed oil of the rapeseed oil and the beef tallow, and add the ingredients such as the cumin, the amomun kravak pierre ex gagnep, the medlar and the white lotus so as to effectively improve the adverse reactions such as parched mouth and scorched tongue, eye conjunctiva hyperemia and gastrointestinal discomfort after eating, and the spicy hot pot seasoning is mellow in taste, spicy but not dry, pungent but not strong, healthy and nutritional.

Description

technical field [0001] The invention relates to a spicy hot pot bottom material and a preparation method thereof. Background technique [0002] Hot pot has a long history in my country and is a popular way of eating. Among them, spicy hot pot is famous all over the world because of its numbing, spicy, fresh and fragrant taste characteristics, and has become the most common type of hot pot in China. The hot pot base is the soul of the spicy hot pot, and the characteristic taste and quality of the hot pot depend on the hot pot base. With the continuous improvement of people's living standards, hot pot bottom materials are facing more and more severe challenges. While paying attention to health, they also pursue taste. [0003] The existing spicy hot pot bottom material blindly pursues numbness and spicyness, resulting in inconspicuous fragrance and adverse reactions such as dry mouth, conjunctival hyperemia, and gastrointestinal discomfort after eating. Stay away. For examp...

AI Technical Summary

Problems solved by technology

This patent uses tallow as oil and does not contain vegetable oil. On the one hand, people will consume a large amount of animal fat when eating, which will easily cause hyperlipidemia, which does not meet the current people's diet concept of "healthy diet"; on the other hand, because only use Butter is solidified at room temperature. Even after being dissolved, its transparency is not very good. Therefore, the surface of the whole hot pot soup base is cloudy and the visual effect is poor, which makes it difficult to grade and upgrade traditional hot pot.

[0005] In addition, the traditional spicy hot pot base material does not add cumin with strong aroma, refreshing the brain and opening the veins, reduci