Boiling fish hot pot seasoning and preparation method thereof

Abstract

The invention relates to a boiling fish hot pot seasoning and a preparation method thereof. The boiling fish hot pot seasoning comprises the following raw materials by weight: 30g of dried chili, 15g of dry pricklyash peel, 150g of Pixian pea sauce, 2g of star anise, 2g of cassia bark, 3g of vanilla, 2g of clove, 2g of galanga resurrectionlily rhizome, 1g of bay leaves, 2g of villous amomum fruits, 50g of minced fermented soybeans, 10g of spring onion sections, 30g of ginger pieces, 20g of pickled ginger pieces, 55g of pickled hot pepper, 7g of crystal sugar, 100g of pig oil and 300g of cooked rapeseed oil; and seasoning raw materials comprise 5g of salt, 4g of pepper powder, 30g of cooking wine, 40g of egg white starch slurry, 20g of rice wine juice and 5g of chicken essence. Raw materials in hot pot soup have different nutritional effects and have the effects of nourishing, building the body, dispelling cold, eliminating dampness and promoting appetite. The boiling fish hot pot seasoning has the characteristics of overflowing fragrance, red and bright color and luster and rich spicy taste, and has the positive effects of flavoring, increasing spicy taste, increasing color, increasing salty taste, removing fishy taste, removing greasy taste, harmonizing taste and promoting appetite.

Description

technical field [0001] The invention relates to the field of hot pot bottom material, in particular to a boiling 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 m...

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.