Hotpot condiment, preparation method of hotpot condiment and food ingredient
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A hot pot base material and spice technology, applied in the food field, can solve the problem of not being able to maintain the aroma and taste
Pending Publication Date: 2021-09-10
成都六汇鑫邦农业科技有限公司
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[0004] The purpose of the embodiments of the present invention is to provide a hot pot bottom material to solve the problem that the existing hot pot
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Embodiment 1
[0039] A hot pot bottom material, which is made of fish oil, watercress, glutinous rice cake pepper, onion, green onion, pepper, cardamom, star anise, cumin, cinnamon, grass fruit, orange peel, pickled vegetables, pepper, ginger, garlic, edible salt, chicken essence , monosodium glutamate, yeast extract, fermented glutinous rice, liquor, etc. are processed as the main raw materials. The hot pot bottom material specifically includes the following raw materials: 40 kg of fish oil, 5 kg of watercress, 2 kg of glutinous rice cake pepper, 4 kg of onion, 4 kg of green onion, 0.5 kg of pepper, 0.5 kg of cardamom, 0.2 kg of star anise, 0.5 kg of fennel, 0.2 kg of cinnamon, 0.5 kg of grass fruit, 0.5 kg of orange peel, 2 kg of pickled vegetables, 1 kg of pepper, 1 kg of ginger, 1 kg of garlic, 1 kg of edible salt, 1 kg of chicken essence, 1 kg of monosodium glutamate, 0.5 kg of yeast extract 0.5 kg of glutinous rice, 0.5 kg of white wine.
[0040] In the present embodiment, the concre...
Embodiment 2
[0049] A hot pot bottom material, including the following raw materials: 60 kg of fish oil, 10 kg of watercress, 5 kg of glutinous rice cake pepper, 5 kg of onion, 5 kg of green onion, 1 kg of pepper, 1 kg of cardamom, 0.5 star anise, 1 fennel, 0.3 cinnamon bark, Caoguo 1 kg, orange peel 1 kg, pickled vegetables 3.5 kg, pepper 3 kg, ginger 3 kg, garlic 3 kg, edible salt 3 kg, chicken essence 3 kg, monosodium glutamate 3 kg, yeast extract 1 kg, glutinous rice 1 kg, liquor 1 kg.
[0050] In this embodiment, the preparation method of the hot pot bottom material is basically the same as that in Embodiment 1, and will not be repeated here.
Embodiment 3
[0052] A hot pot bottom material, including the following raw materials: 80 kg of fish oil, 20 kg of watercress, 10 kg of glutinous rice cake pepper, 6 kg of onion, 6 kg of green onion, 2 kg of pepper, 2 kg of cardamom, 1 kg of star anise, 2 kg of cumin, cinnamon bark 0.5 kg, 2 kg grass fruit, 2 kg orange peel, 5 kg pickled vegetables, 5 kg pepper, 5 kg ginger, 5 kg garlic, 5 kg edible salt, 5 kg chicken essence, 5 kg monosodium glutamate, 2 kg yeast extract , fermented glutinous rice 2 kilograms, liquor 2 kilograms.
[0053] In this embodiment, the preparation method of the hot pot bottom material is basically the same as that in Embodiment 1, and will not be repeated here.
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Abstract
The invention relates to the field of foods, and particularly discloses a hotpot condiment, a preparation method of the hotpot condiment and a food ingredient. The hotpot condiment comprises the following raw materials of fish oil, bean paste, Ciba chilies, onions, green Chinese onions, spices, amomum tsao-ko, orange peels, pickles, Chinese prickly ash, ginger, garlic, edible salt, chicken essence, monosodium glutamate, a yeast extract, fermented glutinous rice and white spirit. According to the hotpot condiment provided by the embodiment of the invention, the green Chinese onions, the onions, the amomum tsao-ko and the orange peels are fried to obtain fragrance, and the special flavor of the pickles is added, so that the fishy smell of the fish oil can be effectively removed; and the hotpot condiment has the advantages of being healthy, nutritional, fragrant and mellow in taste, convenient to store and eat and capable of storing nutritional ingredients for a long time. The provided preparation method is simple; the hotpot condiment prepared through stir-frying and mold forming is free of fishy smell, green, healthy, fragrant and mellow in taste, unique in flavor, rich in nutrition and convenient to transport and store; and the problem that an existing hotpot condiment product cannot keep the taste and flavor while guaranteeing health and nutrition is solved.
Description
technical field [0001] The invention relates to the field of food, in particular to a hot pot base material, a preparation method thereof, and food ingredients. Background technique [0002] With the continuous improvement of people's living standards, people's demand for food also increases. Among them, hot pot, as a common delicacy, is deeply loved by the masses due to its convenience and rich nutrition, and is often used as a dinner food for parties. Usually, when making hot pot, it is necessary to use hot pot bottom material, add water to boil, and then add ingredients for consumption, which is very convenient and quick. [0003] Currently on the market, hot pot base materials are usually divided into butter hot pot base materials and clear oil hot pot base materials according to different sources of fat. Among them, the butter hot pot base has a strong oil flavor and long-lasting fragrance, but the fat content is high and greasy, which is not good for human health, an...
Claims
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Application Information
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