Spicy non-slag hotpot oil with sauce aroma and preparation method thereof

[0027] Example 1

[0028] A sauce-flavored spicy hot pot oil made from the following parts by weight: 3400 parts of soybean oil, 110 parts of palm oil, 190 parts of butter, 965 parts of rapeseed oil, 240 parts of green onions, 240 parts of ginger, and onions 25 parts, 45 parts parsley, 70 parts garlic, 3 parts rock sugar, 12 parts cumin, 15 parts cinnamon, 18 parts star anise, 18 parts cumin, 7 parts cloves, 9 parts black pepper, 9 parts Angelica root, 8 parts Chinese pepper , Soaked ginger 240 parts, Erjingtiao pepper 210 parts, New generation pepper 240 parts, Indian pepper 110 parts, Bean paste 190 parts, tempeh 25 parts, Nutmeg 5 parts, Xiangguo 12 parts, Grass fruit 6 parts, Salt 65 parts , 35 parts white sugar, 65 parts monosodium glutamate, 75 parts chicken essence, 145 parts concentrated pork bone soup and 45 parts white wine.

[0029] A method for preparing sauce-flavored spicy hot pot oil without residue, including the following steps:

[0030] (1) Mix cumin, cinnamon, star anise, cumin, cloves, black pepper, Angelica dahurica, Chinese pepper, nutmeg, fragrant fruit and grass fruit and crush them to a particle size of 0.5mm to obtain the mixture, then add white wine and seal 2h standby to get mixed spices, where the weight ratio of the mixture to the liquor is 1:1;

[0031] (2) Mix scallion, ginger, onion, parsley, garlic, Erjingtiao chili, new generation chili, pickled ginger and Indian chili and crush them to a particle size of 0.1cm to obtain a mixed seasoning;

[0032] (3) After mixing soybean oil, palm oil and rapeseed oil and heating to 80°C, add the mixed seasonings, continue to heat up to 100°C, add salt, white sugar, MSG, chicken essence, concentrated pork bone soup, and bean paste , Tempeh, rock sugar and butter, stir constantly and fry until the material turns golden yellow, remove the residue and leave the oil;

[0033] (4) When continuing to heat the oil to 125°C, add the mixed spices in step (1), continue to stir, and fry for 25 minutes, then stop heating, when the temperature drops to 22°C, first use an 80 mesh filter to remove the residue , And then use a 200-mesh filter to continue to filter and remove slag to obtain the product.

[0034] Example 2

[0035] A sauce-flavored spicy hot pot oil made from the following parts by weight: 3450 parts of soybean oil, 105 parts of palm oil, 195 parts of butter, 960 parts of rapeseed oil, 245 parts of green onions, 245 parts of ginger, and onions 22 parts, 48 ​​parts parsley, 68 parts garlic, 4 parts rock sugar, 13 parts cumin, 14 parts cinnamon, 19 parts star anise, 17 parts cumin, 8 parts cloves, 10 parts black pepper, 8 parts Angelica root, 9 parts Chinese pepper , 245 pieces of soaked ginger, 208 pieces of Erjingtiao chili, 242 pieces of new generation chili, 105 pieces of Indian chili, 195 pieces of bean paste, 26 pieces of tempeh, 6 pieces of nutmeg, 11 pieces of fragrant fruit, 7 pieces of grass fruit, 68 pieces of salt , 36 parts white sugar, 62 parts monosodium glutamate, 76 parts chicken essence, 142 parts concentrated pork bone soup and 46 parts white wine.

[0036] A method for preparing sauce-flavored spicy hot pot oil without residue, including the following steps:

[0037] (1) Mix cumin, cinnamon, star anise, cumin, cloves, black pepper, Angelica dahurica, Sichuan pepper, nutmeg, fragrant fruit and grass fruit to obtain a mixture, then crush it to a particle size of 0.6mm, and then add white wine. Sealed for 2h for later use to obtain mixed spices, wherein the weight ratio of the mixture to the liquor is 1:1;

[0038] (2) Mix scallion, ginger, onion, parsley, garlic, Erjingtiao chili, new generation chili, pickled ginger and Indian chili and crush them to a particle size of 0.2cm to obtain a mixed seasoning;

[0039] (3) After mixing soybean oil, palm oil and rapeseed oil and heating to 75°C, add the mixed seasonings, continue heating to 105°C, add salt, white sugar, monosodium glutamate, chicken essence, concentrated pork bone soup, and bean paste , Tempeh, rock sugar and butter, stir constantly, fry until the material turns golden yellow, remove the residue and leave the oil;

[0040] (4) When continuing to heat the oil to 124°C, add the mixed spices in step (1), continue to stir, and after frying for 26 minutes, stop heating, and when the temperature drops to 24°C, filter with a 90 mesh filter to remove the residue. , And then continue to filter with 220 mesh filter to remove slag.

[0041] Example 3

[0042] A spicy sauce-flavored hot pot oil made from the following parts by weight: 3480 parts of soybean oil, 100 parts of palm oil, 200 parts of butter, 960 parts of rapeseed oil, 248 parts of green onions, 248 parts of ginger, and onions 24 parts, 50 parts parsley, 65 parts garlic, 5 parts rock sugar, 14 parts cumin, 13 parts cinnamon, 20 parts star anise, 16 parts cumin, 8 parts cloves, 11 parts black pepper, 7 parts Angelica root, 10 parts Chinese pepper , 248 pieces of soaked ginger, 205 pieces of Erjingtiao chili, 245 pieces of new generation chili, 100 pieces of Indian chili, 200 pieces of bean paste, 28 pieces of tempeh, 7 pieces of nutmeg, 10 pieces of fragrant fruit, 7 pieces of grass fruit, 70 pieces of salt , 38 parts white sugar, 60 parts monosodium glutamate, 78 parts chicken essence, 40 parts concentrated pork bone soup and 48 parts white wine.

[0043] A method for preparing sauce-flavored spicy hot pot oil without residue, including the following steps:

[0044] (1) Mix cumin, cinnamon, star anise, cumin, cloves, black pepper, Angelica dahurica, Chinese pepper, nutmeg, fragrant fruit and grass fruit and crush them to a particle size of 0.8mm to obtain the mixture, then add white wine and seal 2h standby, get mixed spices, wherein the weight ratio of the mixture to the liquor is 1:1;

[0045] (2) Mix scallion, ginger, onion, parsley, garlic, Erjingtiao chili, new generation chili, pickled ginger and Indian chili and crush them to a particle size of 0.2cm to obtain a mixed seasoning;

[0046] (3) Mix soybean oil, palm oil and rapeseed oil and heat it to 75°C, add the mixed seasonings, continue to heat up to 104°C, add salt, white sugar, monosodium glutamate, chicken essence, concentrated pork bone soup, bean paste , Tempeh, rock sugar and butter, stir constantly, fry until the material turns golden yellow, remove the residue and leave the oil;

[0047] (4) When continuing to heat the oil to 123°C, add the mixed spices in step (1), continue to stir and fry for 28 minutes, then stop heating, when the temperature drops to 25°C, filter with a 100 mesh filter to remove the residue. , And then use a 240-mesh filter to continue filtering to remove slag.