Preparation method of hot and spicy hotpot bottom materials

Abstract

The invention discloses a preparation method of hot and spicy hotpot bottom materials. The preparation method of the hot and spicy hotpot bottom materials is characterized by comprising the following steps: 1) selecting raw materials, namely selecting beef tallow, vegetable oil, chili peppers, thick chili broad-bean paste, gingers, garlic, a yeast extract, monosodium glutamate, chicken essence, Chinese prickly ash, yellow wine, fermented glutinous rice wine, fermented soybeans, crystal sugar and edible salt; 2) pouring the vegetable oil into a pan and carrying out heating over high fire until the vegetable oil is 70-80% cooked, adding the gingers and the garlic and carrying out stir-frying until the gingers and the garlic are brown, fishing the stir-fried gingers and garlic out, adding the beef tallow and continuing heating until the temperature in the pan is 70-80 DEG C, adding the chili peppers and carrying out stir-frying over small fire for 30-60 minutes, adding the crystal sugar and carrying out stewing until the crystal sugar is melt, and adding the thick chili broad-bean paste and the butter and continuing stir-frying for 5-10 minutes; adding the fermented glutinous rice, the monosodium glutamate, the chicken essence, the yeast extract, the fermented soybeans, the Chinese prickly ash and the edible salt, carrying out stir-frying until the water is nearly dried, dishing off the stir-fried materials, carrying out cooling until the temperature of the materials is 70-80 DEG C, and carrying out vacuum packaging and sealing in an aseptic packing workshop when the materials are still hot. The preparation method of the hot and spicy hotpot bottom materials has the following advantages: the preparation method can ensure relatively long shelf lives of the hotpot bottom materials without addition of any preservatives, so that the prepared hotpot bottom materials have improved edible safety and the like.

Description

technical field [0001] The invention relates to the technical field of hot pot bottom material processing, in particular to a preparation method of spicy hot pot bottom material. Background technique [0002] Hot pot is a special diet suitable for all ages in Southwest my country. Because of its explosive spicy and fresh flavor, many people find it difficult to resist its temptation. Therefore, it is widely eaten in Southwest China and even the whole country. However, it is complicated and cumbersome to make traditional hot pot for home cooking, and ordinary families generally cannot prepare complete seasonings, so they cannot easily enjoy this authentic Sichuan-flavored hot pot. [0003] The hot pot seasoning is a new type of compound seasoning, which is a new type of seasoning product produced on an industrial scale with a certain formula and a special flavor design. It has the characteristics of long-lasting fragrance, clear soup color and strong flavor. It is a special ...

AI Technical Summary

Problems solved by technology

[0004] During the production process of the hot pot base, it is difficult to ensure that the water is completely fried. In order to prolong the storage time of the hot pot base, the existing hot pot base generally uses preservatives such as potassium sorbate or sodium benzoate, and the food safety cannot be guaranteed.