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Hotpot seasoning of fried shrimp in hot spicy sauce and preparation method of hotpot seasoning

A technology for hot pot base material and spicy shrimp, which is applied in the directions of food ingredients as taste modifiers, functions of food ingredients, food science, etc.

Inactive Publication Date: 2016-02-17
童志中
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, hot pot has become a very popular way of eating for people, so spicy shrimp hot pot has now become a kind of eating method recognized by everyone. Now most of the base materials used for spicy shrimp hot pot are ordinary hot pot base materials. Not targeted, so that the specific effects of shrimp cannot be brought into full play

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037]A spicy shrimp hot pot bottom material, made of the following raw materials in parts by weight: green pepper 350-450, star anise 200-300, fennel 200-300, fragrant fruit 40-60, Luo Han Guo 4-6, cinnamon 20- 30. Cumin grains 80~120, cloves 60~80, angelica slices 100~150, fragrant sand 8~15, nutmeg 40~60, ginger 20~30, grass fruit 100~180, rock sugar 80~120, white Kou 40~60, Trichosanthes 20~30, Amomum 20~30, Fragrant leaves 2~3, Woody fragrance 40~70, Butter 3500~5000, Salad oil 13000~16000, Spicy sauce 700~850, Laoganma Oil pepper 1200~1500, Doubanjiang 1300~1600, Lameizi chili sauce 700~800, green onion 400~600, ginger 200~300, garlic 150~300, 56 degree Erguotou wine 400~600.

[0038] The preparation method of above-mentioned spicy shrimp chafing dish bottom material, comprises the steps:

[0039] (1) Prepare the above-mentioned raw materials in parts by weight according to the above-mentioned proportion;

[0040] (2) Preparation of aniseed ingredients: Weigh green pep...

Embodiment 2

[0043] A spicy shrimp hot pot bottom material, made of the following raw materials in parts by weight: green pepper 400, star anise 250, cumin 200, fragrant fruit 50, mangosteen grosvenor 5, cinnamon 25, cumin 100, cloves 75, Angelica dahurica slices 125, fragrant sand 10, nutmeg 50, ginger 25, grass fruit 150, rock sugar 100, white Kou 50, thyme 25, amomum 25, fragrant leaves 2.5, woody fragrance 50, butter 4000, salad oil 15000, incense Hot sauce 744, Laoganma oil chili 1400, bean paste 1500, Lameizi chili sauce 750, green onion 500, ginger 250, garlic 200, 56 degree Erguotou wine 500.

[0044] The preparation method of this embodiment is the same as that of Example 1.

Embodiment 3

[0046] A spicy shrimp hot pot bottom material, made of the following raw materials in parts by weight: green pepper 360, star anise 280, cumin 300, fragrant fruit 40, mangosteen grosvenor 5, cinnamon 20, cumin grains 120, cloves 60, angelica slices 110, fragrant sand 13, nutmeg 42, ginger 25, grass fruit 1130, rock sugar 90, white Kou 46, thyme 25, amomum 20, fragrant leaves 3, woody fragrance 50, butter 3600, salad oil 13000, incense Hot sauce 730, Laoganma oil chili 1200, bean paste 1300, Lameizi chili sauce 750, green onion 450, ginger 200, garlic 200, 56 degree Erguotou wine 400.

[0047] The preparation method of this embodiment is the same as that of Example 1.

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Abstract

The invention relates to hotpot seasoning of fried shrimp in hot spicy sauce. The hotpot seasoning is made from abutilon pepper, anise, fennel, jambolan, momordica grosvenori swingle, cinnamon, cumin, clove, radix angelicae dahuricae sheets, costusroot and fructus amomi, netmeg, falangal, amomum tsao-ko, rock candy, round cardamom fruit, Murraya paniculata(L.)Jack, fructus amomi, bay leaves, costusroot, beef tallow, salad oil, hot spicy sauce, Lao Ganma chilli with soya, thick broad-bean sauce, La Meizi chilli sauce, green Chinese onion, ginger, garlic and 56-degree Er Guotou. The hotpot seasoning made through the method is convenient to eat, rich in nutrient, delicious in taste, capable of whetting the appetite and tonifying spleens, safe and healthy.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a spicy shrimp hot pot base and a preparation method thereof. Background technique [0002] Shrimp is extremely rich in nutrition, and its protein content is several to dozens of times that of fish, eggs, and milk; it is also rich in potassium, iodine, magnesium, phosphorus and other minerals, vitamin A, aminophylline and other ingredients, and its meat quality is comparable to that of fish It is also soft and easy to digest, and it is a nutritious food for the elderly, which is very beneficial to health; it is also an excellent food for those who are weak and need to be recuperated after illness. Magnesium plays an important role in regulating heart activity and can protect the cardiovascular system very well. It can reduce blood cholesterol levels, prevent arteriosclerosis, and at the same time expand coronary arteries, which is beneficial to prevent high blood pressur...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L33/00
CPCA23V2002/00A23V2200/32A23V2200/322A23V2200/30A23V2200/16
Inventor 童志中
Owner 童志中
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