Fish fry hotpot condiment and preparation method thereof

Abstract

The invention relates to a fish fry hotpot condiment and a preparation method thereof. The fish fry hotpot condiment is prepared from the following raw materials in parts by weight: 100g of fried chopped chili, 40g of dried pericarpium zanthoxyli, 150g of Pixian thick broad-bean sauce, 5g of anise, 5g of cinnamons, 2g of galanga resurrectionlily rhizome, 2g of syzygium aromaticum, 1g of bay leaf, 5g of amomum cardamomum, 5g of amomum tsao-ko, 3g of fennel, 5g of fermented soya beans, 30g of green onion sections, 20g of ginger slices, 20g of garlic cloves, 35g of pickled tender ginger slices, 60g of pickled chili sections, 15g of rock candies, 300g of lard oil and 150g of cured rapeseed oil. Seasoning raw materials comprise 5g of salt, 20g of cooking wine, 5g of ground pepper, 20g of rice wine juice, 15g of fermented bean curd, 3g of coriander herb sections and 5g of chicken powder. The nutritious functions of all the raw materials in selected hotpot soup are different so that the fish fry hotpot condiment has the effects of nourishing and building body, dispelling cold and draining dampness, and appetizing and helping to digest. The fish fry hotpot condiment has the characteristics of red and bright color and luster, spicy, hot and delicious taste, tender fish meat and unique flavor; and the fish fry hotpot condiment has the active effects of increasing aroma, increasing spicy taste, increasing color, reducing salty taste, removing fish smell, removing greasy taste, blending taste and promoting appetite.

Description

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

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.