Pungent and spicy fish oil hotpot bottom materials and preparation method thereof

Abstract

The present invention discloses pungent and spicy fish oil hotpot bottom materials and a preparation method thereof. The hotpot bottom materials are prepared from the following raw materials in parts by weight: 90-120 parts of fish oil; 10-20 parts of thick broad-bean sauce; 10-30 parts of chilies; 8-10 parts of Chinese prickly ash; 3-5 parts of fresh gingers; 2-3 parts of garlic; 0.3-0.5 part of star anise; 0.2-0.3 part of cassia bark; 0.2-0.3 part of bay leaf; 0.1-0.2 part of ligusticum chuanxiong; 0.2-0.3 part of rhizoma kaempferiae; 0.3-0.8 part of fennel; 0.2-0.3 part of fructus amomi rotundus; 0.3-0.8 part of fructus tsaoko; 0.3-0.8 part of clove; 0.3-0.8 part of fructus amomi; 0.2-0.5 part of fructus gardeniae; 0.4-0.6 part of liquorice; 0.2-0.5 part of dried orange peel; 0.5-1 of Baijiu; 0.5-1 part of rock sugar; 1-3 parts of fermented soybeans; 0.5-2 parts of herba artemisiae scopariae; and 0.8-1.5 parts of osmanthus fragrans flowers. The hotpot bottom materials are red and bright in color and luster, rich in mouthfeel, and full of pungent and spicy taste, improve appetite, and are delicious in taste and endless in aftertastes.

Description

technical field [0001] The invention relates to the field of food, in particular to a spicy fish oil hot pot base and a preparation method thereof. Background technique [0002] 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 stomach, especially the butter hot pot is easy to cause diarrhea and other problems, and vegetable oil is used for hot pot. The bottom material then aroma mouthfeel all can't reach the fragrance and the mouthfeel that animal fat produces. [0003] In the prior art, a large amount of spices are often used in the production of hot pot bottom ingredients to enrich the taste and aroma of the hot pot bottom ingredients, so that the hot pot has a strong aroma and a good taste. To satisfy people’s satisfaction, a large amount of pepper is often added, and pepper not only increases the spiciness of pepper, but al...

AI Technical Summary

Problems solved by technology

[0002] 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 stomach, especially the butter hot pot is easy to cause diarrhea and other problems, and vegetable oil is used for hot pot. The aroma and mouthfeel of the base material are not up to the aroma and mouthfeel produced by animal fat

[0003] In the prior art, a large amount of spices are often used in the production of hot pot bottom ingredients to enrich the taste and aroma of the hot pot bottom ingredients, so that the hot pot has a strong aroma and a good taste. To satisfy people’s satisfaction, a large amount of pepper is often added, and pepper not only increases the spiciness of pepper, but also causes the body to sweat too much, which makes people lose water. Sometimes it is easy to get angry, produce inflammation and heat, dry fire, dry mouth, red face, red ears, fever and other discomforts, the consequences may be more serious