Hot pot beef tallow and method for preparing same

Abstract

The invention discloses hot pot beef tallow and a method for preparing the same. The hot pot beef tallow comprises 800-1200 parts of beef tallow, 200-250 parts of salad oil, 40-50 parts of fermented soybeans, 200-260 parts of broad bean paste, 200-240 parts of glutinous-rice-cake-shaped chili pepper, 120-150 parts of bell chili pepper, 45-50 parts of pickled ginger juice, 60-90 parts of garlic juice, 70-100 parts of edible salt, 45-62 parts of white sugar, 70-100 parts of chicken essence, 30-50 parts of monosodium glutamate, 20-30 parts of pericarpium zanthoxyli extract, 20-30 parts of fructuslycii extract, 15-30 parts of tea leaves, 20-50 parts of folium nelumbinis, 10-20 parts of fructus mume, 20-30 parts of pericarpium citri reticulatae and 15-20 parts of mixed spice powder. The hot pot beef tallow and the method have the advantages that the beef tallow is used as a main material, the salad oil is used as an auxiliary material, the beef tallow and the salad oil are matched with thebroad bean paste, the pericarpium zanthoxyli extract and the like, the tea leaves, the folium nelumbinis, the fructus mume, the pericarpium citri reticulatae and the fructus lycii extract are furtherspecially added into the beef tallow and the salad oil, accordingly, the hot pot beef tallow has rich fragrance, certain effects of clearing heat, removing toxicity and relieving greasiness can be realized by the hot pot beef tallow, and customers can be prevented from easily suffering from excessive internal heat after eating the hot pot beef tallow.

Description

technical field [0001] The invention relates to the field of food, in particular to a hot pot butter 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 clear oil hot pot. ...

AI Technical Summary

Problems solved by technology

[0003] At present, there are mainly butter and clear oil hot pot. Due to the lack of aroma and taste, the clear oil hot pot is lacking in taste and cannot reach the aroma and taste of animal oil. Therefore, butter hot pot is more and more popular among the public, especially in Chongqing area of ​​my country. , the hot pot bottom material is mainly butter, but the traditional butter hot pot has the disadvantage of being easy to get angry. After eating, it is very irritating to the throat and intestines and stomach, and it is easy to cause diarrhea and other problems. A spicy and spicy hot pot base that stimulates appetite and balances health