Fish oil hotpot condiment and preparation method thereof

Abstract

The invention discloses a fish oil hotpot condiment and a preparation method thereof, and belongs to the technical field of food. The fish oil hotpot condiment is prepared from the following components in parts by weight: 170 to 180 parts of fish oil, 2.5 to 3.2 parts of magic pepper, 8 to 9 parts of green onion, 7 to 9 parts of garlic, 8 to 9.5 parts of fresh ginger, 3 to 5 parts of bean sauce, 1.5 to 2.5 parts of zanthoxylum armatum hot powder, 4 to 5 parts of spice, 2.7 to 4.9 parts of red pepper, 0.7 to 1.5 parts of Baijiu, 0.5 to 1.5 parts of monocrystal rock candy, 1.8 to 2.4 parts of bone marrow extract, 4.7 to 5.8 parts of thick flavor powder, 1.5 to 2.6 parts of chicken soup, 0.05 to 0.12 part of trinitrotoluene, 0.02 to 0.05 part of ethyl maltol and 0.12 to 0.24 part of potassiumsorbate. The fish oil is rich in eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA, commonly known as brain gold) and multiple n-3 series polyunsaturated fatty acids, and has benefits in the aspects of protecting cardiovascular system, regulating blood fat and blood pressure, reducing triglyceride, clearing thrombus, strengthening brain and promoting intelligence, and the like; and the fishoil hotpot condiment is more fresh and tasty in taste, is fresh and fragrant, does not make soup turbid after being cooked for a long time, and is not tired of and long in taste after being eaten fora long time.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a fish oil hot pot base material and a preparation method thereof. Background technique [0002] Hot pot generally refers to a cooking method that uses a pot as a utensil, boils a pot with a heat source, and boils water or soup to boil various foods. It can also refer to the pots used in this cooking method. Its characteristic is that it is eaten while cooking, or the pot itself has a heat preservation effect. When eating, the food is still steaming, and the soup is combined into one. There are similar dishes all over the world, but they are especially prevalent mainly in East Asia. Hot pot is eaten now and hot, spicy and salty, oily but not greasy, relieving stagnation and dehumidification, suitable for the climate of mountains and rivers, and now it has developed into a mandarin duck pot, spicy and light, each takes what it needs, and different soups are added accordi...

AI Technical Summary

Problems solved by technology

[0003] The traditional hot pot basically uses butter and clear oil as the main oil, and this kind of oil makes the hot pot soup base greasy and has a complex taste and excessive richness, which is not conducive to human health. The ingredients of the traditional hot pot base are all High polymer, easy to stick to clothes and difficult to remove in a short time