Red sour soup hotpot condiment

Abstract

The invention discloses a red sour soup hotpot condiment, belongs to food seasoning, and aims at providing a hotpot condiment rich in nutrition and mellow in taste. The red sour soup hotpot condiment is made of the raw materials including, by weight, 45-65 parts of fresh chillies, 35-50 parts of tomatoes, two to four parts of sticky rice, two to four parts of fresh ginger, two to three parts of garlic, three to four parts of salt, 52-degree white wine and two to three parts of pungent litse fruits. A preparation method comprises the steps that 70 percent of the sticky rice is steamed to be five to eight mature, and the sticky rice is heated in a sectioned mode to be boiled into porridge after cold water soaking; the rest of the sticky rice is steamed to be five to eight mature, and is steamed to be mature and fermented after cold water soaking, and fermented glutinous rice is obtained; the fresh chillies and the tomatoes are smashed and mixed, the salt, the ginger and the white wine are added, fermentation is carried out after even stirring, and primary fermentation liquor is obtained; the primary fermentation liquor, the porridge and the fermented glutinous rice are mixed, and are sealed after even stirring for normal-temperature fermentation, and secondary fermentation liquor is obtained; the secondary fermentation liquor, the garlic and the pungent litse fruits are mixed evenly and ground into pulps.

Description

technical field [0001] The invention relates to a food seasoning, in particular to a hot pot base material. Background technique [0002] Red sour soup is a popular hot pot base material, named for its bright red color. The red sour soup has a mellow aroma and is refreshing and refreshing when eaten. It has the effects of appetizing and invigorating the spleen, sobering up and relieving greasiness. Guizhou Kaili sour soup hot pot is the most famous. [0003] At present, the traditional red sour soup hot pot bottom material is usually made by one-time fermentation process, which is not ideal in terms of taste, mouthfeel or nutrition; for this reason, the application number is "201210322312.5", and the name is "a preparation of chili sour soup". Method " Chinese patent document discloses a kind of method of making red sour soup chafing dish bottom material, and it is to mix and break capsicum and auxiliary materials such as ginger, garlic, add white wine, sweet wine and seal ...

AI Technical Summary

Problems solved by technology

[0003] At present, the traditional red sour soup hot pot bottom material is usually made by one-time fermentation process, which is not ideal in terms of taste, mouthfeel or nutrition; for this reason, the application number is "201210322312.5", and the name is "a preparation of chili sour soup". Method " Chinese patent document discloses a kind of method of making red sour soup chafing dish bottom material, and it is to mix and break capsicum and auxiliary materials such as ginger, garlic, add white wine, sweet wine and seal fermentation, take out and ground and ferment again; Stir fry the slurry and add wood ginger seed oil to get it

Although the patent application uses two fermentation techniques, the taste and taste are not good, the nutrition is not rich enough, and there are defects in the cooking process; it needs to be improved