Preserved Szechuan pickle fish hotpot condiment and preparation method thereof

A technology for hot pot base and fish hot pot, which is applied in food preparation, food science, application and other directions, and can solve the problems of strange smell, not easy to emit, and unpleasant taste.

Inactive Publication Date: 2015-01-28
刘振标
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0025] The raw materials and weight proportions of the mustard fish hot pot base are respectively: 100 grams of dried chili knots, 40 grams of dried peppercorns, 4 grams of star anise, 4 grams of cinnamon, 4 grams of cumin, 15 grams of tempeh, 80 grams of scallions, ginger slices 20 grams, 25 grams of garlic slices, 15 grams of wild pepper, 250 grams of mustard strips, 150 grams of pickled vegetables, 15 grams of rock sugar, 300 grams of pork oil;

[0026] Seasoning ingredients: 10 grams of salt, 25 grams of cooking wine, 5 grams of pepper, 50 grams of egg white starch slurry, 3 grams of parsley, 3 grams of chicken essence;

[0027] Preparation method: the preparation method is as follows: step 1), remove impurities with 4 grams of star anise, 4 grams of cinnamon bark, and 4 grams of cumin, wash them quickly with cool boiled water, drain the water, and dry them to make them respectively powder to obtain hot pot base powder;

[0028] Step 2), add 300 grams of pig oil into the ...

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PUM

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Abstract

The invention provides a preserved Szechuan pickle fish hotpot condiment and a preparation method thereof. The preserved Szechuan pickle fish hotpot condiment is prepared from the following raw materials by weight: 100g of dried chilli sections, 40g of dried Chinese prickly ash, 4g of anise, 4g of cinnamon, 4g of fennel, 15g of fermented soybeans, 80g of scallion sections, 20g of ginger slices, 25g of garlic slices, 15g of rod chillies, 250g of preserved Szechuan pickle strips, 150g of pickled green vegetables, 15g of rock sugar and 300g of lard. Seasoning raw materials include 10g of salt, 25g of cooking wine, 5g of pepper powder, 50g of egg white starch slurry, 3g of coriander sections and 3g of chicken essence. Various selected raw materials in the hotpot soup brine have different nutritious functions and have the functions of nourishing and building bodies, dispelling cold and removing dampness and promoting appetite. The preserved Szechuan pickle fish hotpot condiment has the characteristics that the preserved Szechuan pickle fish hotpot condiment has beautiful color, is tender in fish meat, is fresh, fragrant and unique and has tempting flavor, and has the positive effects of enhancing the fragrance, spiciness, color and saltiness, removing fishy smell and greasiness, harmonizing the taste and promoting appetite.

Description

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

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/223A23L1/29A23L27/10A23L27/14A23L33/00
CPCA23L27/10A23L27/14A23L33/00A23L11/50
Inventor 刘振标
Owner 刘振标
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