Hotpot seasoning containing fragrant spicy crabs in hot and spicy sauce and preparation method of hotpot seasoning

A technology for hot pot base and spicy crab, applied in food preparation, food science, application and other directions, can solve the problems of easy foaming, irregular aroma, strange taste and the like

Inactive Publication Date: 2015-01-28
王怀喜
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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....

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0027] The raw materials and weight proportions of the spicy crab hot pot bottom material are respectively: 300 grams of Pixian bean paste, 120 grams of dried chili knots, 35 grams of dried peppercorns, 2 grams of star anise, 2 grams of cinnamon, 3 grams of cumin, and 2 grams of bay leaves. 3 grams of amomum, 25 grams of fermented soybean paste, 50 grams of green onion, 35 grams of ginger slices, 25 grams of garlic cloves, 30 grams of paozi ginger slices, 50 grams of onion pieces, 10 grams of rock sugar, and 400 grams of cooked vegetable oil;

[0028] Seasoning ingredients: 5 grams of salt, 60 grams of cooking wine, 20 grams of rice wine juice, 3 grams of sugar, 3 grams of pepper, 70 grams of crispy peanut kernels, 5 grams of chicken essence, and 3 grams of parsley;

[0029] Preparation method: the preparation method is as follows: step 1), remove impurities with 2 grams of star anise, 2 grams of cinnamon bark, 3 grams of cumin, 2 grams of bay leaves, and 3 grams of amomum, was...

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PUM

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Abstract

The invention discloses a hotpot seasoning containing fragrant spicy crabs in hot and spicy sauce and a preparation method of the hotpot seasoning. The hotpot seasoning containing fragrant spicy crabs in hot and spicy sauce comprises the following raw materials by weight: 300g of Pixian pea sauce, 120g of chopped dry red pepper, 35g of dry zanthoxylum, 2g of lllicium verum, 2g of cassia barks, 3g of fennel, 2g of myrcia, 3g of fructus amomi, 25g of lobster sauce mashes, 50g of chopped shallots, 35g of ginger slices, 25g of garlic cloves, 30g of pickled ginger slices, 50g of chopped onions, 10g of rock candy and 400g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 60g of cooking wine, 20g of rice wine, 3g of white sugar, 3g of ground pepper, 70g of crisp peanut kernels, 5g of chicken powder and 3g of chopped caraways. All the raw materials selected in a hotpot soup have different nutritive effects so that the hotpot seasoning containing fragrant spicy crabs in hot and spicy sauce has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing fragrant spicy crabs in hot and spicy sauce has the characteristics of bright color and luster, fresh, fragrant, pungent and spicy flavors as well as tender and fresh meat, 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 a spicy crab 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 mas...

Claims

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Application Information

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IPC IPC(8): A23L1/223A23L1/24A23L27/14A23L27/60
CPCA23L27/10A23L27/14A23L33/00A23L11/50
Inventor 王怀喜
Owner 王怀喜
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