Beef fat hot pot condiment

Abstract

The invention discloses a beef fat hot pot condiment, and belongs to the field of food. The beef fat hotpot condiment comprises 450-500 parts of edible beef fat, 80-100 parts of shortening, 70-90 parts of glutinous rice cake capsicum annuum L., 10-20 parts of dry capsicum annuum L., 10-20 parts of piperis Dahongpao, 10-20 parts of thick broad-bean sauces, 1-10 parts of fermented soya beans, 10-20parts of rhizoma zingiberis, 5-10 parts of allium cepa L., 5-10 parts of Allium. fistulosum L. var. gigantum Makino, 1-10 parts of foeniculi fructus, 1-5 parts of rock candies, 10-15 parts of chickenpowders, 1-5 parts of yeast extracts, 0.5-3 parts of ethyl maltol and 1-10 parts of liquor and spirits. The beef fat hot pot condiment is clear and bright, is free from impurities and has a thick fatfragrance and good oil wettability and stability, the taste of the beef fat hot pot condiment is natural and is emitted for a long time, the beef fat hot pot condiment is smooth to eat, has a good taste, is not greasy, is free from soup turbidity, is health to eat and is environmentally-friendly, and in addition, the beef fat hot pot condiment has few additives and small ingredients and has a lowcost.

Description

technical field [0001] The invention relates to the field of food, in particular to a butter hot pot bottom material. Background technique [0002] Hot pot is convenient to eat, has a long history in China, and is a popular way of dining for many consumers. The quality and taste of chafing dish mainly depend on the quality and the taste of chafing dish bottom material, and my country's territory is vast, and the taste that people like everywhere also has difference, therefore, the chafing dish bottom material of different tastes has occurred on the market. Butter hot pot and clear oil hot pot are relatively common hot pot bottom materials. The bottom material of butter hot pot is mainly butter, but the traditional butter hot pot is simply boiled beef fat. This kind of butter tastes fishy and the color is relatively turbid. Blistering etc. In order to make the hot pot taste delicious, most butter hot pots add a large amount of food additives, and long-term consumption has ...

AI Technical Summary

Problems solved by technology

The bottom material of butter hot pot is mainly butter, but the traditional butter hot pot is simply boiled beef fat. This kind of butter tastes fishy and the color is relatively turbid. Blistering and other phenomena

In order to make the hot pot taste delicious, most butter hot pots add a lot of food additives, and long-term consumption will have a negative impact on the human body

However, if the ratio of ingredients in the original ecological butter base is not in place, it will easily lead to unstable taste, unscented base, and easy to muddy soup and oil, which will affect the taste