Puree hotpot seasoning containing wild mushrooms and chicken powder as well as preparation method of puree hotpot seasoning

Abstract

The invention provides a puree hotpot seasoning containing wild mushrooms and chicken powder as well as a preparation method of the puree hotpot seasoning. The puree hotpot seasoning comprises raw materials in parts by weight as follows: 250-280 parts of chicken oil, 80-100 parts of the chicken powder, 120-160 parts of vegetable oil, 50-70 parts of Russula virescens, 30-45 parts of bolete, 20-30 parts of Agrocybe cylindracea, 50-70 parts of shiitake, 40-60 parts of Russula virescens powder, 20-30 parts of bolete powder, 110-130 parts of table salt, 30-40 parts of garlic, 40-60 parts of ginger, 50-65 parts of onions, 10-15 parts of white pepper powder, 6-10 parts of fennel seed powder, 5-8 parts of villous amomum fruit powder, 8-12 parts of Kaempferia galanga powder, 30-45 parts of white granulated sugar, 1-3 parts of clove powder, 3-5 parts of amomum powder, 120-140 parts of sodium glutamate, 5-8 parts of disodium 5'-ribonucleotide, 2 parts of vitamin E and 1 part of sodium ascorbate. Problems that the hotpot seasoning causes internal heat easily and is uneven in nutrition are solved.

Description

technical field [0001] The invention relates to the field of food, in particular to a wild mushroom chicken powder thick soup hot pot base and a preparation method thereof. Background technique [0002] Hot pot is a kind of delicacy popular all over the country. Its convenient and popular features are accepted and loved by more and more consumers. As we all know, the quality and taste of hot pot mainly depend on the quality and taste of hot pot bottom materials. my country has a vast territory , the tastes that people like in different places are also very different, so there are different flavors of hot pot bottom materials on the market. With the continuous improvement of people's quality of life, the requirements for hot pot bottom materials are getting higher and higher. Pay more attention to health requirements. [0003] Existing hot pot bottom ingredients contain a large amount of hot sauce or chili, and people will cause symptoms such as getting angry, dry mouth, and i...

AI Technical Summary

Problems solved by technology

[0003] Existing hot pot bottom ingredients contain a large amount of hot sauce or chili, and people will cause symptoms such as getting angry, dry mouth, and indigestion after eating them. For people who cannot eat chili peppers, hot pot bottom ingredients with unique taste and balanced nutrition are often selective. Fewer, and at the same time due to the rich nutrition of wild mushrooms, it is difficult to preserve