Red-soup hotpot condiment and preparation method thereof

Abstract

The invention discloses a red-soup hotpot condiment and a preparation method thereof. The red-soup hotpot condiment comprises the following components in parts by weight: 300-400 parts of beef tallow, 100-200 parts of rape seed oil, 100-200 parts of palm oil, 10-20 parts of shallot, 10-20 parts of coriander, 10-20 parts of onion, 10-20 parts of garlic, 80-100 parts of small yellow ginger, 100-200 parts of glutinous-rice-cake-shaped chilies, 200-300 parts of thick broad-bean sauce, 300-400 parts of chili sauce, 20-30 parts of crystal sugar, 70-100 parts of Chinese prickly ash, 10-20 parts of beer, and a spice bag. The hotpot condiment provided by the invention is red and bright in color, pleasant in fragrance, unique in flavor, and low in cholesterol content. The hotpot condiment is a healthier and safer hotpot condiment.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a red soup-type hot pot base and a preparation method thereof. Background technique [0002] Hot pot is an original cuisine with a long history in my country. It is also a cooking method that boils water or soup to cook various foods. It is characterized by eating while cooking. When eating, the food is still steaming, and the soup is combined. Because it is oily but not greasy, it relieves depression and dehumidification, and there are many flavors to choose from, such as mandarin duck pot, spicy pot, and light pot. You can also add different soups and foods according to your preferences. It has become a winter delicacy suitable for all ages. . [0003] However, most of the hot pot bottom ingredients on the market are boiled or fried with animal fats mainly made of tallow. Animal fat can increase the compound fat fragrance of the hot pot during the boiling or frying proce...

AI Technical Summary

Problems solved by technology

However, the hot pot base made from single rapeseed oil and soybean oil is in a liquid state, which is not convenient for transportation, and lacks the mellowness of animal fat in taste.

At the same time, during the long-term high-temperature cooking process, the oil may produce harmful factors with negative effects, and these harmful factors will also affect human health

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