Hotpot seasoning containing boiled dumpling fishes and preparation method of hotpot seasoning
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A technology of hot pot bottom material and dumpling fish, which is applied in food preparation, food science, application, etc., and can solve problems such as strange smell, not easy to disperse, and bad taste
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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[0028] The raw materials and weight proportions of the dumpling fish hot pot bottom material are respectively: 150 grams of Pixian bean paste, 40 grams of dried pepper, 40 grams of dried pepper, 6 grams of star anise, 4 grams of cinnamon, 6 grams of grass fruit, 3 grams of kale, 1 gram of cloves, 5 grams of amomum, 25 grams of green onion, 25 grams of ginger, 60 grams of garlic, 35 grams of paozi ginger, 10 grams of tempeh, 10 grams of rock sugar, 300 grams of pork oil, 250 grams of cooked vegetable oil;
[0029] Seasoning ingredients: 5 grams of salt, 3 grams of parsley, 3 grams of pepper, 20 grams of rice wine juice, 40 grams of egg white starch slurry, 10 grams of chicken essence;
[0030] Preparation method: the preparation method is the following steps: step 1), take 40 grams of dried peppercorns, 6 grams of star anise, 4 grams of cinnamon, 6 grams of Tsaoko, 3 grams of Kamba, 1 gram of cloves, and 5 grams of amomum, and remove impurities , rinse quickly with cool boiled ...
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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...
Claims
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Application Information
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