Hotpot seasoning containing sliced fishes in hot chili oil and preparation method thereof

A technology of hot pot bottom material and boiled fish, which is applied in the field of hot pot bottom material, and can solve problems such as bad aroma, easy foaming, and strange smell

Inactive Publication Date: 2015-01-14
王怀喜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, if you choose low-priced butter, the taste of the fried hot pot base will be very different. This kind of taste is not fragrant, there are various strange smells, and it is easy to foam when cooking, etc.
If

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0028] The raw materials and weight proportions of the boiled fish hot pot bottom material are respectively: 250 grams of Pixian bean paste, 50 grams of dried chili, 35 grams of dried pepper, 4 grams of grass fruit, 4 grams of kangaroo, 7 grams of cinnamon, and 2 grams of cloves. , 6 grams of star anise, 3 grams of fragrant leaves, 10 grams of tempeh, 20 grams of green onion, 25 grams of ginger, 20 grams of garlic, 18 grams of rock sugar, 200 grams of pork oil, 200 grams of cooked vegetable oil;

[0029] Seasoning ingredients: 5 grams of salt, 30 grams of cooking wine, 5 grams of pepper, 40 grams of egg white starch slurry, 10 grams of chicken essence;

[0030] Preparation:

[0031] Step 1) Make powders of 50 grams of dried chili, 35 grams of dried peppercorns, 4 grams of Caoguo, 4 grams of Kamba, 7 grams of cinnamon, 2 grams of cloves, 6 grams of star anise, and 3 grams of fragrant leaves to obtain the hot pot base pink;

[0032] Step 2), add 200 grams of pig oil and 200 gr...

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PUM

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Abstract

The invention discloses a hotpot seasoning containing sliced fishes in hot chili oil and a preparation method of the hotpot seasoning. The hotpot seasoning containing sliced fishes in hot chili oil comprises the following raw materials by weight: 250g of Pixian pea sauce, 50g of dry red pepper, 35g of dry zanthoxylum, 4g of amomum tsaoko, 4g of rhizoma kaempferiae, 7g of cassia barks, 2g of cloves, 6g of lllicium verum, 3g of myrcia, 10g of fermented soybeans, 20g of chopped shallots, 25g of ginger slices, 20g of garlic cloves, 18g of rock candy, 200g of lard and 200g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 30g of cooking wine, 5g of ground pepper, 40g of egg white starch slurry and 10g of chicken powder. All the raw materials selected in a hotpot soup have different nutritive effects so that the hotpot seasoning containing sliced fishes in hot chili oil has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing sliced fishes in hot chili oil has the characteristics of exquisite fragrance suffused all around, red bright color and luster, strong spicy and hot tastes as well as tender, fresh and pure fish meat, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

Description

technical field [0001] The invention relates to the field of hot pot bottom material, in particular to a boiled fish hot pot bottom material and a preparation method thereof. Background technique [0002] At present, there are bone soup bases, fish soup bases, chicken soup bases, etc. that appear in hot pot restaurants. The bone soup hot pot base is rich and fragrant, which is helpful for calcium-deficient people, and has high nutritional content; the fish soup base is fish, which has the effect of improving eyesight, and the fish soup has a nourishing effect; the chicken soup base is clear, fragrant, and not easy to get angry. There are also some hot pot base materials specially aimed at women, such as pigeon soup base, which has the effect of nourishing yin. In the prior art, there are many ways of hot pot bottom material, and the production methods are similar. The key to the taste of the hot pot base lies in the selection of ingredients, the ratio of spices, and the ma...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/29A23L27/00A23L33/00
CPCA23V2002/00
Inventor 王怀喜
Owner 王怀喜
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