Hotpot seasoning containing tai-an fishes and preparation method of hotpot seasoning
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A technology of hot pot bottom material and fish hot pot, which is applied in food preparation, food science, application, etc., and can solve problems such as improper aroma, bad smell of hot pot bottom material, and strange smell
Inactive Publication Date: 2015-01-14
王怀喜
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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 the ratio of spices is not good, it will affect the taste of hot pot and the aroma will not be correct
If the heat of the hot pot base is not well controlled, the aroma of the hot pot base will be bad and not easy to emit.
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[0031] The raw materials and weight proportions of the Tai'an fish hot pot base are respectively: 180 grams of Pixian bean paste, 5 grams of star anise, 5 grams of cinnamon, 2 grams of kale, 5 grams of Tsaoguo, 5 grams of amomum, and 4 grams of cumin , 3 grams of fragrant leaves, 6 grams of white cardamom, 5 grams of tempeh, 100 grams of dried chili, 30 grams of dried pepper, 30 grams of green onion, 20 grams of ginger slices, 40 grams of pickled peppers, 30 grams of ginger slices, 50 grams of garlic cloves, 10 grams of rock sugar, 300 grams of pork oil, 150 grams of cooked vegetable oil;
[0032] Seasoning ingredients: 5 grams of salt, 35 grams of cooking wine, 5 grams of pepper, 25 grams of rice wine juice, 2 eggs, 30 grams of dry fine starch, 5 grams of monosodium glutamate;
[0033] Preparation method: the preparation method is the following steps: step 1), take 5 grams of star anise, 5 grams of cassia bark, 2 grams of kaewan, 5 grams of grass fruit, 5 grams of amomum, 4 g...
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Abstract
The invention discloses a hotpot seasoning containing tai-an fishes and a preparation method of the hotpot seasoning. The hotpot seasoning containing tai-an fishes comprises the following raw materials by weight: 180g of Pixian pea sauce, 5g of lllicium verum, 5g of cassia barks, 2g of rhizoma kaempferiae, 5g of amomum tsaoko, 5g of fructus amomi, 4g of fennel, 3g of myrcia, 6g of amomum cardamomum, 5g of fermented soybeans, 100g of dry red pepper, 30g of dry zanthoxylum, 30g of chopped shallots, 20g of ginger slices, 40g of pickled capsicums, 30g of pickled ginger slices, 50g of garlic cloves, 10g of rock candy, 300g of lard and 150g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 35g of cooking wine, 5g of ground pepper, 25g of rice wine, two eggs, 30g of dry and fine starch and 5g of monosodium glutamate. All the raw materials selected in a hotpot soup have different nutritive effects so that the hotpot seasoning containing tai-an fishes has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing tai-an fishes has the characteristics of red bright color and luster, tender and fresh fish meat, strong spicy and hot tastes and unique flavor, 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 Taian 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 mas...
Claims
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Application Information
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