Method for improving flavor of hotpot condiment

Abstract

The invention relates to the field of food processing, and discloses a method for improving the flavor of a hotpot condiment. The method comprises the following steps of: S1, preparing materials, wherein the hotpot condiment comprises the following raw materials: 27-28 parts of beef tallow, 5-5.5 parts of vegetable oil, 15 parts of shortening, 10-11 parts of capsicum annuum, 3.5-4 parts of thick broad-bean sauce, 1.7-2 parts of common fenugreek seeds, 0.27-0.3 part of pepper, 8-9 parts of ginger and green onion, 0.4-0.5 part of clove, 0.4-0.5 part of costus root, 0.4-0.5 part of cinnamon, 0.4-0.5 part of anise, 0.4-0.5 part of ligusticum chuanxiong hort, 0.4-0.5 part of kaempferiae, 0.4-0.5 part of radix angelicae, 0.4-0.5 part of fructus amomi, 0.4-0.5 part of amomum tsao-ko, 0.4-0.5 partof amomum cardamomum and 0.4-0.5 part of rhizoma nardostachyos; S2, pretreating the raw materials, namely grinding the clove, the costus root, the cinnamon, the anise, the ligusticum chuanxiong hortand the rhizoma kaempferiae into particles with the granularity of 10 meshes, and grinding the radix angelicae, the fructus amomi, the amomum tsao-ko, the amomum cardamomum and the rhizoma nardostachyos into particles with the granularity of 20 meshes; S3, soaking, namely soaking the ground raw materials in water; and S4, frying the materials, namely frying the materials at the temperature of 100-110 DEG C for 40 minutes. According to the method disclosed by the invention, the problem that spices are slow in flavor in the hotpot condiment boiling process in the prior art is solved, and the flavor of the hotpot condiment is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for improving the flavor of hot pot bottom material. Background technique [0002] Chongqing hot pot, also known as hairy belly hot pot or spicy hot pot, is a traditional Chinese diet. It originated from the extensive dining methods of boatmen on the banks of the Jialing River and Chaotianmen in Chongqing in the late Ming and early Qing Dynasties. The raw materials are mainly beef tripe and pig yellow throat. , duck intestines, beef blood, etc., the essence of which lies in the rich and spicy taste of the hot pot base. The hot pot bottom material has a strong flavor because of the variety of spices used in its formula, and the unique flavor is formed by long-term boiling and frying. However, with the rise of prices and the slow flavor of spices, a large amount of essence is often used in the production of hot pot bottom ingredients to improve the flavor of the hot pot bot...

AI Technical Summary

Problems solved by technology

[0003] The present invention intends to provide a method for improving the flavor of the hot pot bottom material, so as to solve the problem in the prior art that the flavor of the spices is slow in the boiling process of the hot pot bottom material, and improve the flavor of the hot pot bottom material.

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