Beef tallow hotpot condiment and preparation method thereof

Abstract

The invention discloses a beef tallow hotpot condiment and a preparation method thereof, and belongs to the technical field of hotpot condiments. The beef tallow hotpot condiment comprises main materials, seasonings and auxiliary materials, wherein the main materials comprise the following ingredients in parts by weight: 1400-1600 parts of beef tallow, 950-1100 parts of plant oils, 900-1100 partsof Pixian thick broad-bean sauce, 40-170 parts of ciba capsicum annuum L., 60-120 parts of fermented capsicum annuum L., 85-115 parts of fermented glutinous rice and 80-110 parts of fermented soya beans; the seasonings comprise the following ingredients in parts by weight: 72-85 parts of fresh ginger with peels, 60-78 parts of garlic, 30-60 parts of allium fistulosum L., 10-15 parts of sodium glutamate, 80-130 parts of table salt, 30-70 parts of rock candies and 5-10 parts of liquor and spirits; and the auxiliary materials comprise the following ingredients in parts by weight: 8-12 parts of zanthoxylum bungeanum maxim., 7-10 parts of cortex cinnamomi, 6-8 parts of fructus tsaoko, 5-8 parts of flos caryophylli, 4-6 parts of cymbopogon citratus., 4-7 parts of semen myristicae, 4-6 parts of rhizoma kaempferiae, 4-6 parts of rhizoma nardostachyos, 4-6 parts of folium et cacumen murrayae, 4-6 parts of laurus nobilis leaves, 4-6 parts of fructus anisi stellate, 4-6 parts of pericarpium citrireticulatae, 4-6 parts of glycyrrhizae radix, 1-3 parts of dried fructus crataegi, 4-8 parts of siraitiae fructus and 4-7 parts of rhizoma polygonati odorati. The beef tallow hotpot condiment has aneffect that people who eat the hotpot condiment are unlikely to get inflamed.

Description

technical field

[0001] The invention relates to the technical field of hot pot bottom material, in particular to a butter hot pot bottom material and a preparation method thereof. Background technique

[0002] At present, the butter hot pot base is a special delicacy that is spicy, delicious and fragrant. The main raw materials are more than 40 kinds of spices, such as butter, pepper, chili, Pixian County watercress, star anise, fennel and so on. Since the advent of the hot pot base, it has quickly replaced the dominant position of the clear oil pot base in the hot pot. It is famous for its spicy, tasty and enjoyable.

[0003] Most of the existing spicy butter hot pot bases are made of dried red pepper and dried Zanthoxylum bungeanum as the main raw materials. For consumers in areas with relatively dry climates such as Sichuan and Chongqing, consumers generally feel dry mouth after eating. Very easy to cause fire. Contents of the invention

[0004] The first object of th...

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