Spicy fish paste hot pot seasoning and preparation method thereof

A hot pot bottom material and paste spicy fish technology, which is applied in food preparation, food science, application, etc., can solve the problems of poor control of the heat of the hot pot bottom material, easy foaming, and not easy to disperse, etc.

CN104305124AInactive Publication Date: 2015-01-28王怀喜
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
Publication Date
2015-01-28
Estimated Expiration
Not applicable · inactive patent
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Abstract

The invention relates to a spicy fish paste hot pot seasoning and a preparation method thereof. The spicy fish paste hot pot seasoning comprises the following raw materials by weight: 100g of Pixian pea sauce, 6g of round cardamom fruits, 15g of fermented soybeans, 6g of star anise, 4g of cassia, 80g of dried chili, 35g of garlic cloves, 4g of villous amomum fruits, 3g of galanga resurrectionlily rhizome, 2g of bay leaves, 4g of tsaoko amomum fruits, 20g of ginger pieces, 25g of spring onion sections, 30g of crystal sugar, 30g of green pepper, 200g of pig oil and 200g of cooked vegetable oil; and seasoning raw materials comprise 10g of salt, 30g of cooking wine, 1g of pepper powder, 50g of egg white paste, 2g of monosodium glutamate, 4g of chicken essence, 50g of pickled ginger shoot pieces and 50g of pickled hot pepper. 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 spicy fish paste hot pot seasoning has the characteristics of rich spicy paste, not early emergence of spicy taste, tender fish meat and delicious 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.
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Description

Technical field

[0001] The invention relates to the field of hot pot bottom materials, and in particular to a hot pot bottom material for spicy fish and a preparation method. Background technique

[0002] At present, there are bone soup base, fish soup base, chicken soup base, etc. appearing in hot pot restaurants. Bone soup hot pot base material is strong and fragrant, which is helpful for calcium-deficient people and has high nutrient content; fish soup base material, fish, improve eyesight, fish soup has a nourishing effect; broiler soup base material, talkative, fragrant, not easy to get angry. There are also some hot pot ingredients specifically for women, such as pigeon soup base, which nourishes yin. In the prior art, there are many methods of making hot pot bottom materials, and the production methods are similar. The key to the taste of hot pot bottoms lies in the selection of ingredients, the ratio of spices, and the control of heat. For example, if you choose low-pr...

Examples

Embodiment Construction

[0028] The raw materials and weight ratios of the hot pot base ingredients are: 100 grams of Pixian bean paste, 6 grams of white cardamom, 15 grams of tempeh, 6 grams of star anise, 4 grams of cinnamon, 80 grams of dried chili, 35 grams of garlic clove, and sand 4 grams of kernels, 3 grams of kaempferi, 2 grams of bay leaves, 4 grams of grass fruits, 20 grams of ginger slices, 25 grams of green onions, 30 grams of rock sugar, 30 grams of green pepper, 200 grams of lard oil, 200 grams of cooked rape oil;

[0029] Seasoning ingredients: 10 grams of salt, 30 grams of cooking wine, 1 gram of pepper, 50 grams of egg white paste, 2 grams of monosodium glutamate, 4 grams of chicken essence, 50 grams of paozi ginger slices, 50 grams of pepper;

[0030] Preparation method: The preparation method is the following steps: Step 1), remove 6 grams of white cardamom, 6 grams of star anise, 4 grams of cinnamon, 4 grams of Amomum villosum, 3 grams of kaempferi, 2 grams of bay leaves, and 4 grams of ...