Fish oil hotpot seasoning for expelling wind and clearing away cold and a preparing method thereof

Abstract

The invention discloses a fish oil hotpot seasoning for expelling wind and clearing away cold and a preparing method thereof. The hotpot seasoning is prepared from, by weight, 90-120 parts of fish oil, 10, 10-20 parts of chili bean sauce, 10-30 parts of pepper, 8-10 parts of Chinese prickly ash, 3-5 parts of ginger, 2-3 garlic, 0.3-0.5 parts of star anise, 0.2-0.3 parts of cinnamon, 0.2-0.3 parts of bay leaf, 0.1-0.2 parts of allspice, 0.2-0.3 parts of rhizoma kaempferiae, 0.3-0.8 parts of fennel, 0.2-0.3 parts of nutmeg, 0.3-0.8 parts of amomum tsao-ko, 0.3-0.8 parts of clove, 0.3-0.8 parts of fructus amomi, 0.2-0.5 parts of cape jasmine, 0.4-0.6parts of liquorice root, 0.2-0.5 parts of dried tangerine peel, 0.5-1 parts of liquor, 0.5-1 parts of crystal sugar, 1-3 parts of fermented soyabean, 1-2 parts of radix angelicae tuhuo, 1-2 parts of incised notopterygium, 0.5-1 parts of herba selaginellae doederleinii, 0.3-0.8 parts of wintergreens, 0.2-0.5 parts of divaricate saposhnikovia root and 0.2-0.3 parts of cassia twig. The fish oil hotpot seasoning for expelling wind and clearing away cold has the efficacy of expelling wind and clearing away cold, dehumidification and is consistent with the public taste.

Description

technical field [0001] The invention relates to the field of food, more specifically, to a fish oil hot pot bottom material for expelling wind and cold and a preparation method thereof. Background technique [0002] Hot pot is an important item in Chinese food culture and has a long history in China. In order to improve the mouthfeel and increase the nutritional content of the cooked meat and vegetables, a base material consisting of soup, several seasonings and nutrients is generally added to the pot in advance. my country has a vast territory, and there are differences in the favorite tastes of people from all over the country, so hot pots with different flavors have appeared on the market. With the continuous improvement of people's living standards, the requirements for hot pot bottom materials are getting higher and higher. While pursuing the taste, they also pay more attention to the requirements for health and nutrition. The existing hot pot bottom materials can be e...

AI Technical Summary

Problems solved by technology

With the continuous improvement of people's living standards, the requirements for hot pot base materials are getting higher and higher. While pursuing the taste, they also pay more attention to the requirements for health and nutrition. The existing hot pot base materials can be eaten by people. Sometimes it plays the role of dispelling cold, but only in this way, it can not further achieve the purpose of expelling wind and cold, and the purpose of people eating hot pot is to dispel wind and cold, and dispel wind evil and cold in the human body. To dispel the cold, the current hot pot adds a lot of peppers and spices in order to one-sidedly strengthen the effect of expelling cold. It seems that the effect is enhanced, but the side effects also come out, bringing people oral ulcers, constipation and diarrhea. The emergence of hot pot has destroyed the health of the human body. Therefore, how to make hot pot achieve the effect of expelling wind and cold while reducing the occurrence of adverse conditions has become a place that people pay more attention to.

[0003] At present, there are mainly butter and clear oil hot pots, etc., but traditional hot pots have the disadvantage of being easy to get angry. After eating, they are very irritating to the throat and intestines and stomach, especially butter hot pots are also prone to diarrhea and other problems

However, the lack of aroma and taste of vegetable oil hot pot is lacking in taste, and it cannot reach the aroma and taste of animal oil.