Sour and spicy hotpot bottom materials without causing internal heat and preparation method thereof

Abstract

The present invention discloses sour and spicy hotpot bottom materials without causing internal heat 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; 3-5 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; 3-4 parts of vinegar powder; 2-3 parts of tomato sauce; 3-5 parts of pickled Chinese cabbages; 1-2 parts of radix puerariae; 1-2 parts of mint; and 0.5-2 parts of mulberry leaves. The hotpot bottom materials are full of sour and spicy taste, red and bright in color and luster, refreshing and smooth in mouth, and tasty, and do not cause internal heat.

Description

technical field [0001] The invention relates to the field of food, in particular to a hot and sour hot pot base material 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. Our country has a vast territory, and there are differences in the tastes that people like in different places, and the hot and sour taste is also one of the tastes that the public generally likes and accepts. With the continuous improvement of people's living standards, the requirements for hot pot bottom materials are also getting higher and higher. While pursuing taste, they also pay more attention to the requirements for health and nutrition. [0003] At present, there are mainly butter and...

AI Technical Summary

Problems solved by technology

[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, which cannot reach the aroma and taste of animal oil; it is easy to cause the human body to get angry, so there is a need for a hot pot base that not only satisfies people's taste desires but also stimulates appetite.