Islamic fructus-lycii hot-soup hotpot seasoning formula and preparation method thereof

Abstract

The invention provides an islamic fructus-lycii hot-soup hotpot seasoning formula and a preparation method thereof, and belongs to the technical field of condiments for foodstuffs. An islamic fructus-lycii hot-soup hotpot seasoning is prepared from lobster sauce, edible fungus concentrated solution, vegetable oil, fructus lycii enzyme-hydrolyzed juice, hot pepper, 2 to 3 parts of rhizoma zingiberis recens, pericarpium zanthoxyli, table salt, garlic, aginomoto, spice, dietary fiber flour, anti-freezing polypeptide, compound flavored Maillard peptide, 1 to 2 parts of penetrating agent, 1 to 2 parts of fructus anisi stellati and fructus foeniculi. The defects that existing hotpot seasonings are non-nutritive and coarsely nutritive are overcome; difficult-to-digest substances, such as an edible fungus, meat broth and a health-care product which is homological with a medicine and food, in the hotpot seasoning are subjected to enzymolysis, extraction and condensation, are made into small molecular concentrated nutrient substances easy to absorb by a human body and are added into the hotpot seasoning; not only can the flavor of the hotpot seasoning be increased, but also the nutrient substances are convenient to absorb and obvious in eating effect; meanwhile, the gastrointestinal burden can be effectively lightened; the appetite is increased; the stomach is protected.

Description

Technical field: [0001] The invention relates to the technical field of food seasonings, in particular to a halal wolfberry spicy soup hot pot base and a preparation method thereof. Background technique: [0002] Along with the raising of people's living standard, people are also more and more higher to the requirement of chafing dish base material, so the appearance of new chafing dish base material is constantly arranged. The Chinese patent literature with the publication number CN 1136407 A has reported a kind of hot pot bottom material and its preparation method, and its main formula is tomato, red pepper, vegetable oil, ginger etc.; The Chinese patent literature with the publication number CN 1101514 A has reported a kind of Ming Dynasty Hot pot bottom material, its main formula is fresh soup, dried capsicum, Pixian watercress, Chinese prickly ash, ginger, capsicum, bean drum, cooking wine, rock sugar, chicken essence, butter and vegetable oil etc.; A kind of hot pot b...

AI Technical Summary

Problems solved by technology

[0004] As people's favorite seasoning, hot pot base is the most unacceptable type of non-nutritive type. Regardless of the type of coarse nutrition type or mixed type, its nutrients are raw materials or macromolecular substances, which cannot be better digested and absorbed by the human body, increasing digestion. and the burden on the absorption organs, especially the digestive burden on the stomach, coupled with the stimulation of some spicy substances and high-temperature soup on the stomach, hot pot is extremely harmful to the stomach, how to improve its nutrition, how to consume hot pot at the same time Reducing the digestive burden of the stomach, how to alleviate the contradiction between taste and digestion, and developing a high-grade hot pot bottom material with refined nutrition are the long-term pursuit of those skilled in the art

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