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Bobo fish hotpot condiment and preparation method thereof

A technology for hot pot base material and pot fish, which is applied in the field of hot pot base material and can solve the problems of irregular aroma, easy foaming, strange taste and the like

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 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.

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0017] The raw materials and weight proportions of the Bobo fish hot pot bottom material are respectively: 100 grams of bright red millet pepper section, 15 grams of fresh pepper, 15 grams of green onion, 20 grams of ginger slices, 25 grams of garlic slices, 15 grams of rock sugar, pork oil 300 grams;

[0018] Seasoning ingredients: 10 grams of salt, 50 grams of cooking wine, 2 grams of pepper powder, 50 grams of egg white starch slurry, 3 grams of parsley, 3 grams of chicken essence;

[0019] Preparation method: the preparation method is as follows: Step 1) Add 300 grams of pork oil into an iron pot and heat it; keep the temperature at about 70°C; add 100 grams of bright red millet pepper knots, 15 grams of fresh peppers, and 15 scallions. gram, 20 grams of ginger slices, 25 grams of garlic slices, and 15 grams of rock sugar, stir-fry until slightly yellow; you can get the hot pot base;

[0020] Step 2), add seasoning ingredients to the hot pot bottom material obtained in st...

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Abstract

The invention provides a Bobo fish hotpot condiment and a preparation method thereof. The Bobo fish hotpot condiment is prepared from the following raw materials by weight: 100g of fresh red pod pepper sections, 15g of fresh Chinese prickly ash, 15g of scallion sections, 20g of ginger slices, 25g of garlic slices, 15g of rock sugar and 300g of lard. Seasoning raw materials include 10g of salt, 50g of cooking wine, 2g 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 Bobo fish hotpot condiment has the characteristics that the Bobo fish hotpot condiment has beautiful color, is salty, fresh and mildly spicy, is tender in fish and fragrant in scallions and has unique 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 bowl 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 mast...

Claims

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Application Information

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IPC IPC(8): A23L1/40A23L1/22A23L1/30A23L33/00
CPCA23L33/00A23L27/10A23L27/14
Inventor 刘振标
Owner 刘振标
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