Hot pot dipping sauce with lobster flavor and preparation method of hot pot dipping sauce

Abstract

The invention discloses a hot pot dipping sauce with the lobster flavor. The hot pot dipping sauce comprises the following components in parts by weight: 50 parts of lobster meat, 30 parts of sesame paste, 5 parts of mature vinegar, 10 parts of coriander, 15 parts of crushed peanuts, 3 parts of shallot, 3 parts of coriander, 2 parts of oyster sauce, 3 parts of fermented bean curd, 2 parts of sesame oil, 3 parts of monosodium glutamate, 2 parts of rock candy, 2 parts of lemon slices, 5 parts of diced shiitake mushrooms, 5 parts of zanthoxylum armatum and 2 parts of capsicum frutescens. The invention belongs to the technical field of dipping sauce processing, particularly relates to a lobster-flavored hotpot dipping sauce and a preparation method thereof, and effectively solves the problem that juice cannot flow out thoroughly due to the fact that raw materials are directly crushed and then crushed in the processing process of the hotpot dipping sauce in the current market. The technical effect of better taste is achieved by means of the principle of spheroidization aiming at the contradiction that crushing and not crushing are needed in the processing process of the hot pot dipping sauce (crushing means that raw materials need to be crushed and then mixed for processing and making, and not crushing means that the raw materials are crushed by an edge tool, so that juice and crushed residues are mixed to cause poor taste).

Description

technical field [0001] The invention belongs to the technical field of dipping sauce processing, in particular to a lobster-flavored hot pot dipping sauce and a preparation method thereof. Background technique [0002] Hot pot dipping sauce is made of sesame sauce, noodle sauce, chili sauce and other seasonings in a certain proportion. It is popular among people for its delicious taste, convenient eating, and unique sauce, but it is relatively single in type and flavor. The invention uses lobster and other raw materials to make the dipping sauce, which has a unique lobster seafood flavor. Contents of the invention [0003] In view of the above situation, in order to overcome the defects of the prior art, the present invention provides a lobster-flavored hot pot dipping sauce and its preparation method, which effectively solves the problem that the raw materials are directly crushed and then pulverized to cause the juice to flow out during the processing of hot pot dipping ...

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