Chafing dish fragrant and peppery bottom material and its production process

Abstract

Disclosed is a chafing dish bottom flavoring and its preparing process, wherein the main ingredients and auxiliary materials include plant oil, chicken oil, butter, soybean paste, dried red pepper, pepper powder, fermented soya beans, pricklyash peel powder, table salt, white spirit, fresh ginger, toasted garlic, and flavoring for sweetness and fragrance.

Description

technical field [0001] The invention relates to food and a production method thereof, in particular to a hot pot spicy base material suitable for industrialized mass production and a production process thereof. Background technique [0002] Spicy hot pot was originally a characteristic diet in Sichuan and Chongqing. Because it has the characteristics of "fragrant, spicy, fresh, and hot" and the effect of "chasing wind and dampness", it is gradually loved by people in many other regions. Hot pot base (soup) material is an important part of reflecting the characteristics of hot pot. And there are still many unsatisfactory places in present chafing dish bottom material, for example: mostly make by family workshop formula, hygienic condition is very poor. The fat in it is too heavy, especially the animal fat (such as butter), which is not good for people's health and does not meet the modern people's low-fat consumption concept. Due to the high produc...

AI Technical Summary

Problems solved by technology

However, there are still many unsatisfactory places in the current hot pot bottom materials, such as: most of them are made by family workshops, and the hygienic conditions are very poor

The fat in it is too heavy, especially the animal fat (such as butter), which is not good for people's health and does not meet the modern people's low-fat consumption concept

Due to the hi