Golden soup hotpot condiment and preparation method thereof

Abstract

The invention discloses a golden soup hotpot condiment and a preparation method thereof and belongs to the field of seasonings and condiments. The hotpot condiment consists of 12-18 parts of oil package, 1-3 parts of condiment package and 2-3 parts of nutrient package, wherein the main ingredient oil package comprises the following raw materials by weight: 1-10 parts of salt, 1-10 parts of garlic, 20-200 parts of edible vegetable oil, 0.1-2 parts of spice, 1-15 parts of ginger, 1-15 parts of white sugar, 1-10 parts of pepper, 5-20 parts of carrot chili sauce, 1-10 parts of pickle pulp, 1-5 parts of pickle fermentation liquor, 1-20 parts of goji juice, 1-10 parts of red date juice, 1-10 parts of edible mushroom enzymatic hydrolysate, 5-10 parts of pumpkin sauce and 1-20 parts of concentrated soup-stock. Through the adoption of biological fermentation and enzymolysis technologies, the operations of frying, thermally insulating and dipping are combined, so that the prepared hotpot condiment is balanced and comprehensive in nutrition, harmonious in flavors such as sour, pungency, saltness, sweetness, freshness, fragrance and spice, golden and attractive in color and outstanding in characteristics.

Description

Technical field: [0001] The invention relates to a hot pot base material and a preparation method thereof, in particular to a golden soup hot pot base material and a preparation method thereof. It belongs to the field of food seasoning. Background technique: [0002] Hot pot is a food form with a long history in our country. It is an original food in our country. Famous seafood hot pots in Guangdong, chrysanthemum hot pots in Suzhou and Hangzhou, Yunnan-style hot pots, spicy hot pots in Chongqing and Sichuan, mutton shabu-shabu in Beijing, etc. Friends gather together to chat and laugh happily, eating casually, very happy, it can be called the "spring breeze on the table" in the cold winter, and it is talked about by diners. [0003] Chafing dish bottom material is also more and more subject to people's welcome because of its easy to use. However, its variety is still relatively single. According to the taste, it is generally divided into two types: red soup and clear sou...

AI Technical Summary

Problems solved by technology

However, its variety is still relatively single. According to the taste, it is generally divided into two types: red soup and clear soup. Discomfort, the use of a large amount of butter is also greasy, and it is easy to increase the burden on the stomach for people with poor digestion

In order to increase the freshness, a large amount of umami flavor agents such as monosodium glutamate, chicken essence, and umami king are often used, but a large amount of sodium pyroglutamate will be generated after long-term cooking, which is harmful to people's health. The use of broth and the addition of a large amount of water prolong the frying time , the frying time is too long and the heat is not easy to master, and it is not easy to fry dry, which makes it difficult to store

One of the reasons why hot pot is so popular among people is that it is flexible and has a variety of ingredients. Most people can take in various nutrients from hot pot to meet their physical needs, but for people with a partial eclipse, it depends entirely on their individual needs Preference is more likely to lead to nutritional imbalance, but partial eclipse is not easy to correct. Therefore, a nutritionally balanced and comprehensive base material is developed, which can be used when cooking hot pot, and can also be used when cooking dishes at home or in restaurants, so that partial eclipse is plant-based. People who eat food can also take in animal nutrition from it, and conversely, people who eat animal food can also take in plant nutrition, which can meet the nutritional needs of different groups of people in a simple way

"A Yellow Hot Pot Base Material and Its Preparation Method" discloses a yellow hot pot base material made of natural plants rich in yellow pigment, fried with oil, dipped into yellow oil, and then fried with other ingredients, which enriches the flavor of the hot pot. The variety of the base material adds plant-based nutrients to the hot pot base material, but lacks animal-based nutrients, and the nutrition is not balanced enough, and only the natural plants are simply fried and dipped, and the beneficial ingredients in the food cannot be fully extracted. Examples It is mentioned that carrot is one of the most important natural plants rich in yellow pigment, but simply frying, soaking and soaking can not remove the unacceptable traditional Chinese medicine taste of carrot

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