Double pepper hotpot condiment and preparation method thereof

Abstract

The invention relates to a double pepper hotpot condiment and a preparation method thereof. The double pepper hotpot condiment is prepared from the raw materials by weight: 150g of Pixian bean sauce, 6g of anise, 6g of cinnamon, 5g of amomum tsao-ko, 4g of kaempferia galanga, 7g of Amomum cardamomum, 4g of bay leaves and 400g of cooked vegetable oil, and the seasoning raw materials including 20g of spring onion sections, 3g of salt, 15g of ginger slices, 25g of garlic flakes, 30g of pickled pepper, 170g of red capsicum frutescens, 35g of fresh pepper, 3g of ground pepper, 5g of monosodium glutamate and 15g of rock candy. The nutritious effects of all the selected raw materials in the hotpot soup are different, so that the hotpot condiment has the effects of nourishing and building body, expelling cold and dampness and stimulating appetite and digestion, has the characteristics of brilliantly-red color and luster and attractive fragrance, tastes fresh, spicy, hot and delicious and has the positive effects of aroma increasing, pungency improving, color improving, salty taste increasing, fish smell removing, taste normalizing and appetite stimulating.

Description

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

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.