Formula and preparation method of Tom Yam Gong soup-flavored instant hotpot condiment

Abstract

The invention discloses a formula and a preparation method of a Tom Yam Gong soup-flavored instant hotpot condiment. The condiment comprises 30-50 parts of water, 3-5 parts of rapeseed oil, 25-30 parts of beef tallow, 3-5 parts of Pixian thick broad-bean sauce, 1-2 parts of bullet pepper, 4-7 parts of bell pepper, 3-6 parts of rattan pepper, 1-2 parts of composite spice, 2-4 parts of fresh ginger,1-2 parts of garlic, 1-3 parts of green Chinese onion, 8-12 parts of salt, 3-6 parts of white granulated sugar, 1-3 parts of chicken essence, 4-6 parts of white spirit and 2-4 parts of yeast extract;a Tom Yam Gong soup sauce bag comprises 20-40 parts of chicken soup, 2-6 parts of prawns, 3-5 parts of fresh straw mushrooms, 2-4 parts of Thai curry sauce, 1-3 parts of galangal, 1-3 parts of greenlemons, 1-2 parts of citronella, 0.5-1 part of myrcia, 2-4 parts of pod peppers, 1-3 parts of fish sauce, 2-5 parts of olive oil, 5-8 parts of coconut milk and 3-6 parts of salt; and a nourishing bagcomprises the following components in parts by weight of 1-2 parts of radix codonopsis, 1-3 parts of Chinese wolfberry, 0.2-0.5 part of Chinese angelica, 0.1-0.3 part of radix astragali, 0.2-0.4 partof cistanche deserticola and 0.5-1 part of dendrobium officinale. The Tom Yam Gong soup-flavored instant hotpot condiment is unique in flavor, has the spicy, hot, fresh and fragrant characteristics ofthe traditional hotpot, and is more suitable for the taste of the public.

Description

technical field [0001] The invention relates to a formula of Tom Yum Goong soup-flavored convenient hot pot base material and a preparation method thereof, belonging to the technical field of food processing, and in particular to a formula of hot pot base material and a manufacturing process thereof. Background technique [0002] Hot pot is a cooking method that uses a pot as a container to heat and boil soup or water to cook food. All kinds of meat, vegetables, seafood, mushrooms, etc. can be used for shabu-boiling. Hot pot is a traditional Chinese delicacy, which has the characteristics of hemp, spicy, fresh and fragrant, and has a strong taste, which is very popular among people. The core of the hot pot seasoning is the hot pot bottom material, and the texture and taste of the hot pot are directly affected by the hot pot bottom material. With the mutual blending of food cultures in various places, different groups of people have some differences in their tastes for hot ...

AI Technical Summary

Problems solved by technology

Tom Yum Kung Soup is a unique soup in Thailand and Laos. Because of its hot and sour, sweet and tender taste, it is deeply loved by many people. Many people choose to use Tom Yum Kung Soup to cook food, but because Tom Yum Kung Soup is relatively difficult to make It is troublesome, it is inconvenient to eat, and there are some deficiencies in taste. We need a convenient hot pot base material that combines the taste of Tom Yum Kung soup, so that it is more convenient to make Tom Yum Kung soup flavored hot pot, and fully combine the taste of Tom Yum Kung soup and hot pot

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