Hotpot seasoning containing boiled dumpling fishes and preparation method of hotpot seasoning

Abstract

The invention discloses a hotpot seasoning containing boiled dumpling fishes and a preparation method of the hotpot seasoning. The hotpot seasoning containing boiled dumpling fishes comprises the following raw materials by weight: 150g of Pixian pea sauce, 40g of dry red pepper, 40g of dry zanthoxylum, 6g of lllicium verum, 4g of cassia barks, 6g of amomum tsaoko, 3g of rhizoma kaempferiae, 1g of cloves, 5g of fructus amomi, 25g of chopped shallots, 25g of ginger slices, 60g of garlic cloves, 35g of pickled ginger slices, 10g of fermented soybeans, 10g of rock candy, 300g of lard and 250g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 3g of chopped caraway, 3g of ground pepper, 20g of rice wine, 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 boiled dumpling fishes has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing boiled dumpling fishes has the characteristics of red bright color and luster, slippery and refreshing boiled dumplings, tender and fresh fish meat 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 dumpling 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...

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 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.