Fermented fish hotpot base and processing technology thereof

Abstract

The application discloses a fermented fish hotpot material and a processing technology thereof, which is prepared from the following raw materials in parts by weight: animal and vegetable oil 40-45 parts, sweet pepper seeds 0.5-0.7 parts, bean bolls 5-10 parts, black bean 5-10 parts, soybean paste 3-4 parts, baijiu 0.2-0.5 parts, salt 4-5 parts, savoring agent 4-5 parts, granulated sugar 0.2-0.5 parts, white sugar 0.2-0.5 parts, trehalose 0.2-0.5 parts, onion 1.0-1.2 parts, ginger 3.5-4 parts, garlic 1.8-2 parts and fermented spices 8-10 parts. The fermented fish hotpot material is processed through a special fermentation process, which not only significantly improves the softness of the spiciness, but also makes the flavor substances in the spices release more comprehensively and at a higher degree, so that the food material is endowed with better aroma enhancement, flavor imparting and fishy smell removing effects. Meanwhile, the trehalose in the raw materials can react with the protein to form a gel network structure, so that the fresh and tender taste of the food material can be better maintained, and the quality of dishes is significantly improved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a fermented fish hot pot base and its processing technology. Background Technology

[0002] Fish hot pot, also known as hot pot fish, is a common home-style dish in the Sichuan and Chongqing regions. It comes in various flavors such as sour soup, spicy, cold pot, and dry pot. Compared with traditional hot pot, fish hot pot has a wider variety of ingredients. In addition, the fish can be cooked with other ingredients after eating the fish, making it even more delicious. Due to its unique way of eating, it is loved by consumers, and the fish hot pot industry has developed rapidly, with its sales increasing year by year.

[0003] Currently, the most common way to make fish hot pot is to stir-fry the fish hot pot base until fragrant, add water, bring it to a boil, and then add the fish to cook. Therefore, its flavor is mainly determined by the flavor of the fish hot pot base. Fish hot pot base is a compound seasoning for fish, industrially produced from animal or vegetable oil, salt, broad bean paste, chili peppers, Sichuan peppercorns, and spices, with a specially designed flavor profile. It offers a variety of tastes and flavors and is easy to use, making it quite popular. However, existing fish hot pot bases suffer from problems due to unreasonable raw materials and preparation processes. These include low release of flavor compounds at high temperatures, insufficient spiciness from the chili peppers, and easy loss of aroma components during stir-frying. Furthermore, the flavor of the fish hot pot base cannot penetrate the fish meat well, resulting in a poor texture and thus severely limiting the development of fish hot pot bases. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of existing fish hot pot bases, such as low release of flavor substances at high temperatures, insufficient spiciness of chili peppers, and easy loss of aroma components during stir-frying. This invention proposes a fermented fish hot pot base and its processing technology. This fermented fish hot pot base uses a special fermentation process to treat raw materials such as chili peppers and spices, which not only significantly improves the spiciness but also allows for a more comprehensive and significantly increased release of flavor substances (alcohols, terpenes, olefins, and esters) in the spices. This results in better aroma enhancement, flavor imparting, and fishy removal effects to the ingredients. Simultaneously, the trehalose in the raw materials can interact with proteins to form a gel network structure, thus providing better water retention and better preserving the fresh and tender texture of the ingredients, significantly improving the quality of the dish.

[0005] To achieve the above-mentioned objectives, this invention provides a fermented fish hot pot base, which is prepared from the following raw materials in parts by weight: 40-45 parts of vegetable and animal oil, 0.5-0.7 parts of sweet pepper seeds, 5-10 parts of broad bean paste, 5-10 parts of fermented black beans, 3-4 parts of soybean paste, 0.2-0.5 parts of white wine, 4-5 parts of salt, 4-5 parts of umami seasoning, 0.2-0.5 parts of rock sugar, 0.2-0.5 parts of white sugar, 0.2-0.5 parts of trehalose, 1.0-1.2 parts of onion, 3.5-4 parts of ginger, 1.8-2 parts of garlic, and 8-10 parts of fermented spices.

[0006] Preferably, the animal and vegetable oils are animal fats and / or vegetable oils; more preferably, the animal fats are lard; and the vegetable oils are rapeseed oil or soybean oil.

[0007] Preferably, the umami agent is chicken essence and / or I+G (a mixture of disodium inosinate and disodium guanylate in a 1:1 ratio).

[0008] Preferably, the fermented flavoring is made by fermenting a mixture of compound dried chili peppers, compound spices and white wine in a mass ratio of 5:1:1.

[0009] Preferably, the compound dried chili peppers include Neihuang New Generation Chili Pepper, Indian Chili Pepper, Small Bird Chili Pepper, and Bell Pepper in a mass ratio of 3:1:1:3; Neihuang New Generation Chili Pepper and Small Bird Chili Pepper are used as the main fillers. Neihuang New Generation Chili Pepper is used to enhance spiciness, aroma, and color, while Small Bird Chili Pepper is used to enhance spiciness. Indian Chili Pepper is used to enhance spiciness and aroma, but adding too much will bring bitterness and affect the flavor of the base sauce. Bell Pepper is used to enhance color, but its flesh is relatively thick, and adding too much will cause a large amount of pectin to dissolve, resulting in the base sauce burning.

[0010] Preferably, the compound spices include Sichuan pepper, green Sichuan pepper, star anise, galangal, cinnamon, cardamom, cloves, licorice, angelica, fennel, fennel seeds, fennel, bay leaves, licorice root, dried tangerine peel, cardamom, galangal, lemongrass, amomum fruit, vanilla, and amomum villosum.

[0011] Preferably, the alcohol content of the liquor is 45-55°; adding liquor during fermentation can increase esters and enhance aroma. Through the metabolism and hydrolysis of fermenting microorganisms, various alcohols and acids react to form esters, enriching the flavor components of the base material.

[0012] Preferably, the method for preparing the fermented flavoring includes: (1) After mixing the compound spices and white wine, add compound fermentation bacteria for the first fermentation to obtain the fermentation product; cut the compound dried chili into pieces and boil it in boiling water, drain and crush it to make compound glutinous rice chili. (2) Mix the compound glutinous rice chili and fermentation products evenly, and add compound fermentation bacteria again for a second fermentation to obtain fermented spices.

[0013] Preferably, in step (1), the temperature of the first fermentation is 25℃~30℃ and the fermentation time is 15~18h.

[0014] Preferably, in step (1), the cooking time is 3-5 minutes; through cooking, the pectin in the chili pepper wall softens and is easy to separate.

[0015] Preferably, in step (1), the ratio of material to water in the compound chili paste is 1:2.5-2.8; if the ratio of material to water is too high, too much pectin will dissolve during frying, which will easily cause the food to burn.

[0016] Preferably, in step (2), the temperature of the second fermentation is 25℃~30℃ and the fermentation time is 42-48h.

[0017] Preferably, the compound fermentation bacteria in steps (1) and (2) include Lactobacillus plantarum, Pediococcus pentosaceus and Saccharomyces cerevisiae in a mass ratio of 1:1:1-3; the amount of compound fermentation bacteria added is 1-2%.

[0018] *Lactobacillus plantarum* can rapidly grow and reproduce to become a dominant strain, competitively inhibiting other microorganisms. It also produces large amounts of lactic acid, antimicrobial substances such as nisin and reuterin, organic acids, and H₂O₂, rapidly lowering the pH of food and inhibiting the growth of foodborne pathogens and spoilage bacteria. Furthermore, it participates in the metabolism of proteins, fats, and carbohydrates, thereby producing volatile aromatic compounds and enhancing the flavor and quality of the product. *Lactobacillus plantarum* grows rapidly and has a strong acid-producing capacity, playing a dominant role in fermentation. *Pediococcus pentosaceus* is a heterofermenter, producing lactic acid, acetic acid, succinic acid, and alcohols. *Saccharomyces cerevisiae* contributes significantly to the main flavor of the finished product.

[0019] Through the synergistic fermentation of *Lactobacillus plantarum*, *Pediococcus pentosaceus*, and yeast, the synergistic fermentation process of various spices, chili peppers, and Sichuan peppercorns can be effectively promoted, decomposing / polymerizing to produce a variety of flavor substances and beneficial components, thereby enhancing the aroma and overall taste of the base sauce. Fermentation of new-generation chili peppers, Indian chili peppers, small red chili peppers, and bell peppers metabolizes some capsanthin and carotenoids, reducing the capsaicin and dihydrocapsaicin content in the chili peppers, resulting in a milder spiciness in the fermented fish hot pot base. After complex fermentation, compound spices produce active substances such as quercetin, catechins, and kaempferol, which can affect the binding of proteins and flavor compounds by altering protein conformation and competing flavor binding sites, thus achieving a deodorizing effect.

[0020] To achieve the above-mentioned objectives, the present invention further provides a processing method for fermented fish hot pot base, comprising the following steps: Step S1: Prepare the ingredients according to the recipe; slice the onion and set aside; mince the garlic and ginger and set aside; Step S2: First, heat the vegetable and animal oils to 150-160℃, then add onions and fermented black beans, and stir-fry over medium heat for 10-15 minutes. Next, add ginger and garlic cloves, and stir-fry over high heat until the ginger and garlic cloves shrink. Then, reduce the heat to medium, add broad bean paste, soybean paste, rock sugar, white sugar, and bell pepper seeds, and stir-fry rapidly for 12-15 minutes until the broad bean paste and chili pepper skins shrink, the surface becomes slightly translucent, turns brownish-red, and a spicy aroma is released. Then, add fermented spices and stir-fry for 12-15 minutes. Finally, add white wine, flavor enhancer, salt, and trehalose, and stir well to obtain the fermented fish hot pot base. Compared with existing technologies, the beneficial effects of this invention are: 1. The fermented spices in the fermented fish hot pot base of this invention are prepared by a variety of dried chili peppers and spices through a special processing method and fermentation process, which makes the release of flavor substances in chili peppers and spices higher, and significantly improves the content of alcohols, terpenes, olefins and the variety of flavor substances in the fermented fish hot pot base.

[0021] 2. The fermented fish hot pot base of this invention contains more types and amounts of flavor substances, which not only increases the exchange rate of moisture and flavor substances inside and outside the ingredients, improving the flavor and texture of the ingredients, but also significantly enhances the spiciness.

[0022] 3. The trehalose added to the fermented fish hot pot base of this invention can react with proteins to form a gel network structure, thereby having better water retention, better maintaining the fresh and tender texture of the ingredients, and significantly improving the quality of the dish; at the same time, trehalose also has a good inhibitory effect on the decomposition of unsaturated fatty acids, which can reduce the production of fishy smell.

[0023] 4. During the production process of the fermented fish hot pot base of this invention, a special preparation process is used to denature the protein and gelatinize the starch, thereby avoiding aggregation and scorching during the preparation process and significantly improving the quality of the fermented fish hot pot base.

[0024] 5. The processing technology of the fermented fish hot pot base of this invention is simple, reliable, and easy to operate, making it suitable for large-scale production of fermented fish hot pot base and conducive to the spread and development of fish hot pot. Detailed Implementation

[0025] The present invention will be further described in detail below with reference to experimental examples and specific embodiments. However, this should not be construed as limiting the scope of the above-mentioned subject matter of the present invention to the following embodiments; all technologies implemented based on the content of the present invention fall within the scope of the present invention. Example 1

[0026] A fermented fish hot pot base is prepared from the following raw materials in parts by weight: 40 parts vegetable and animal oil, 0.5 parts sweet pepper seeds, 5 parts broad bean paste, 5 parts fermented black beans, 3 parts soybean paste, 0.2 parts white wine, 4 parts salt, 4 parts umami seasoning, 0.2 parts rock sugar, 0.2 parts white sugar, 0.2 parts trehalose, 1.0 part onion, 3.5 parts ginger, 1.8 parts garlic, and 8 parts fermented spices; The vegetable oil is a 1:1 ratio of lard and rapeseed oil; the flavor enhancer is chicken essence. Fermented spices are made by fermenting a mixture of dried chili peppers, compound spices, and baijiu (Chinese liquor) in a mass ratio of 5:1:1. The compound dried chili peppers include Neihuang New Generation Chili Pepper, Indian Chili Pepper, Bird's Eye Chili Pepper and Lantern Chili Pepper in a mass ratio of 3:1:1:3; The compound spices include equal proportions of red Sichuan pepper, green Sichuan pepper, star anise, galangal, cinnamon, white cardamom, cloves, licorice, angelica, fennel, fennel seeds, fennel, bay leaves, licorice root, dried tangerine peel, cardamom, galangal, lemongrass, amomum fruit, vanilla, and amomum villosum. The alcohol content of the baijiu is 48°.

[0027] Methods for preparing fermented flavorings include: (1) After mixing the compound spices and white wine, add compound fermentation bacteria (Lactobacillus plantarum, Pediococcus pentosus and Saccharomyces cerevisiae in a mass ratio of 1:1:2; the amount added is 1%) for the first fermentation (temperature is 30℃, time is 15h) to obtain the fermentation product; cut the compound dried chili and boil it in boiling water (3min), drain and crush it to make compound glutinous rice chili (material-to-water ratio is 1:2.5). (2) Mix the compound glutinous rice chili and fermentation products evenly, and add compound fermentation bacteria (Lactobacillus plantarum, Pediococcus pentosus and Saccharomyces cerevisiae in a mass ratio of 1:1:2; the amount added is 1%) for a second fermentation (temperature is 30℃, time is 42h) to obtain fermented spices.

[0028] A processing method for a fermented fish hot pot base includes the following steps: Step S1: Prepare the ingredients according to the recipe; slice the onion and set aside; mince the garlic and ginger and set aside; Step S2: First, heat the vegetable and animal oil to 150℃, then add onions and fermented black beans, and stir-fry over medium heat for 15 minutes; then add ginger and garlic cloves, and stir-fry over high heat until the ginger and garlic cloves shrink; then turn to medium heat, add broad bean paste, soybean paste, rock sugar, white sugar and sweet pepper seeds, and stir-fry quickly for 12 minutes until the broad bean paste and chili skin shrink, the surface color becomes slightly transparent, and it turns brownish-red, and the spicy aroma is released; then add fermented spices and stir-fry for 15 minutes; finally, add white wine, flavor enhancer, salt and trehalose, stir well, and you will get the fermented fish hot pot base.

[0029] Examples 2-6: The only difference between Examples 2-6 and Example 1 is the ratio of raw materials. The specific ratios of raw materials for Examples 1-6 are shown in Table 1. Table 1. Proportions of raw materials in Examples 1-6 Animal and vegetable oils 40 copies 42 copies 43 copies 44 copies 45 copies 41 copies onion 1.0 copy 1 copy 1.2 portions 1.2 portions 1.2 portions 1 copy Ginger 3.5 copies 3.5 copies 3.8 copies 3.8 copies 4 copies 3.5 copies garlic 1.8 copies 1.8 copies 2.0 copies 2.0 copies 2.0 copies 1.8 copies Sweet pepper seeds 0.5 copies 0.6 copies 0.6 copies 0.7 copies 0.7 copies 0.5 copies Fermented spices 8 copies 9 copies 9 copies 10 copies 10 copies 8 copies Douban 5 copies 7 copies 8 copies 10 copies 9 copies 6 copies fermented black beans 5 copies 7 copies 8 copies 10 copies 9 copies 6 copies Soybean paste 3 copies 3.2 copies 3.5 copies 4 copies 3.5 copies 3.2 copies Liquor 0.2 copies 0.2 copies 0.5 copies 0.3 copies 0.4 copies 0.3 copies crystal sugar 0.2 copies 0.3 copies 0.4 copies 0.5 copies 0.5 copies 0.2 copies white sugar 0.2 copies 0.3 copies 0.4 copies 0.5 copies 0.5 copies 0.2 copies Trehalose 0.2 copies 0.3 copies 0.2 copies 0.5 copies 0.4 copies 0.4 copies salt 4 copies 4 copies 5 copies 5 copies 5 copies 4 copies Flavor enhancer 4 copies 4 copies 5 copies 5 copies 5 copies 4 copies Experiment 1: Sensory evaluation and preference assessment were conducted on the fermented fish hot pot bases prepared in Examples 1-6 (20 chefs with sensory evaluation qualifications evaluated each fermented fish hot pot base from Examples 1-6 and scored them according to their preference, with a score range of 1-10, and the average score was taken). The results are shown in Table 2: Table 2. Sensory evaluation and preference assessment results of fermented fish hot pot base in Examples 1-6 Example 1 The oil is reddish-brown with a good reddish hue and moderate gloss, and a good consistency; it has a rich spicy aroma, a noticeable fermented flavor, a well-balanced taste, and a long-lasting fragrance; the fish meat has a mild spiciness, a harmonious flavor, no obvious fishy smell, and is not greasy; the oil and water layers are clearly defined, and there is no cloudiness in the broth. 7.75±0.85 Example 2 The oil is reddish-brown in color, with moderate redness and gloss, and a good consistency; it has a rich spicy aroma, a noticeable fermented flavor, a well-balanced taste, and a long-lasting fragrance; the fish meat has a mild spiciness, a well-balanced flavor, no obvious fishy smell, and is not greasy; the oil and water layers are clearly defined, and there is no cloudiness in the broth. 7.65±0.93 Example 3 The oil is reddish-brown in color, with moderate redness and gloss, and a good consistency; it has a rich, spicy aroma with a well-balanced flavor and a long-lasting fragrance; the fish meat has a mild spiciness and a light taste, with a slight fishy smell, and is not greasy; the oil and water layers are clearly defined, and there is no cloudiness in the broth. 7.30±0.86 Example 4 The oil is reddish-brown with a good reddish hue and moderate gloss, and a good consistency. It has a pleasant aroma, a rich and spicy fragrance, a noticeable fermented flavor, and a long-lasting, lingering aroma, resulting in a good overall flavor. The fish meat has a mild spiciness, a harmonious flavor profile, no noticeable fishy taste, and is not greasy. The oil and water layers are clearly separated, without any cloudiness. 8.00±0.92 Example 5 The oil is deep red in color, with a good red hue, gloss, and consistency; it has a rich and prominent spicy aroma, a mellow and full-bodied flavor, a distinct fermented taste, and a long-lasting fragrance, resulting in a good overall flavor; the fish meat has a mild spiciness, a harmonious flavor, no noticeable fishy taste, and is not greasy; there is no cloudiness in the broth. 8.35±0.59 Example 6 The oil is reddish-brown with a good reddish hue and moderate gloss, and a good consistency; it has a spicy and stimulating aroma that is long-lasting and has a good overall flavor; the fish meat has a prominent spicy sensation upon tasting, with no noticeable fishy smell and is not greasy; the oil and water layers are clearly defined, and there is no cloudiness in the broth. 7.90±0.79 Analysis of Table 2 shows that the fermented fish hot pot base in Examples 1-6 of the present invention has a rich and mellow aroma and a high overall score. Among them, Example 5 is the best example.

[0030] Examples 7-11: The only difference between Examples 7-11 and Example 5 is the change in the ratio of the compound fermentation strains and the inoculum amount, as detailed in Table 3: Table 3. Inoculum ratio and inoculum size of the compound fermentation bacteria in Examples 7-11 and Example 5 Experimental Example 2: The pH value (referring to GB5009.237-2016 "National Food Safety Standard - Determination of pH Value in Food") and preference of the fermented flavorings prepared in Examples 5 and 7-11 were evaluated. The results are shown in Table 4 below: Table 4. pH value and preference evaluation results of fermented flavorings in Examples 5 and 7-11 Example 5 4.85±0.02 7.50±1.15 Example 7 4.78±0.03 7.60±0.88 Example 8 4.58±0.02 7.35±1.17 Example 9 4.49±0.01 7.80±1.01 Example 10 4.85±0.01 8.35±0.67 Example 11 4.76±0.01 7.95±0.83 Analysis of Table 4 shows that the fermented spices prepared in Examples 5, 7-11 have a rich and mellow aroma, harmonious flavor, mild spiciness, and high sensory scores; among them, Example 10 is the best example.

[0031] Examples 12-16: Examples 12-16 differ from Example 10 only in the second fermentation parameters, as detailed in Table 5. Table 5. Parameters of the second fermentation in Examples 10 and 12-16 Fermentation temperature / ℃ 30 25 25 28 28 30 Fermentation time / h 42 42 48 42 48 48 Experimental Example 3: Sensory evaluation and preference assessment were conducted on the fermented fish hot pot bases prepared in Examples 10 and 12-16. The results are shown in Table 6. Table 6. Sensory evaluation and preference assessment results of fermented fish hot pot base in Examples 10, 12-16 Example 10 It has a distinct fermented flavor, a long-lasting aroma, a mild spiciness, a harmonious taste, and a subtle fishy smell. 8.40±0.50 Example 12 The spicy aroma is prominent, and the fish meat has a strong spiciness with little fishy smell. 7.55±0.89 Example 13 The fermented flavor is pronounced, the spiciness is mild, the taste is harmonious, and the fishy smell is not obvious. 8.50±0.69 Example 14 Spicy and pungent, with a pronounced fermented flavor and a slight fishy smell. 7.80±0.89 Example 15 Rich flavor, distinct fermented notes, long-lasting aroma, mild spiciness, harmonious fish flavor, and minimal fishy taste. 8.70±0.66 Example 16 Rich flavor, distinct fermented notes, pronounced acidity, long-lasting aroma, mild spiciness, harmonious fish flavor, and minimal fishy taste. 8.25±0.64 Analysis of Table 6 shows that the fermented fish hot pot base in Examples 10 and 12-16 of the present invention has a rich and mellow aroma and a high overall score. Among them, Example 15 is the best example.

[0032] The evaluation results of Examples 1-16 show that the fermented fish hot pot base of the present invention has a rich and mellow aroma, does not burn, and the finished product has a reddish and glossy color and good consistency after being mixed with the pot. The spicy aroma is rich and prominent, the aroma is mellow and heavy, the fermentation flavor is obvious, the aroma is long-lasting and the overall flavor is good. The fish meat has a mild spiciness, a harmonious taste, is not greasy, and has no obvious fishy smell. There is no cloudiness in the soup.

[0033] Comparative Examples 1-5: Comparative Examples 1-5 and Example 15 both used single-factor comparisons. Specific differences are detailed in Table 7. Table 7 lists the differences between Comparative Examples 1-5 and Example 15. Comparative Example 1 No trehalose added Comparative Example 2 The compound chili paste, compound spices and baijiu were directly mixed and fermented (temperature 30℃, time 57h). Comparative Example 3 The fermentation strain did not contain Pediococcus pentosaceus Comparative Example 4 The compound dried chili peppers consist of Neihuang New Generation Chili Pepper, Indian Chili Pepper, and Lantern Chili Pepper in a mass ratio of 3:2:3. Comparative Example 5 The compound dried chili peppers were not cut into pieces and boiled in boiling water. Experiment Example 4: Sensory evaluation and preference assessment were conducted on the fermented fish hot pot bases prepared in Comparative Examples 1-5. The results are shown in Table 8. Table 8. Sensory evaluation and preference assessment results of fermented fish hot pot bases in Comparative Examples 1-5 Comparative Example 1 The fermented flavor is quite pronounced, the overall flavor is well-balanced, the fishy smell is quite noticeable, but the taste is still well-balanced. 5.05±0.94 Comparative Example 2 The flavor is rich and spicy, with a subtle fermented taste and a well-balanced overall flavor profile; the fishy smell is not pronounced, and the taste is also quite harmonious. 5.90±0.85 Comparative Example 3 The oil has a moderate reddish color, moderate shine, and moderate consistency. It has a strong, stimulating spicy aroma, a relatively harmonious flavor, and a mild fishy smell. The overall taste is well-balanced. 5.30±0.86 Comparative Example 4 The oil has a good reddish-brown color and moderate gloss. It has a strong spicy aroma and a noticeable fermented flavor, but the flavors are not well-balanced. The fishy smell is not obvious, and the overall taste is relatively harmonious. 6.95±0.94 Comparative Example 5 The fermented sourness is pronounced, the aroma is unbalanced, the spiciness is relatively mild, the overall flavor is harmonious, and the fishy smell is not obvious. 6.80±0.77 Analysis of Table 8 shows that the fermented fish hot pot base in Comparative Examples 1-5 of this invention has significantly reduced sensory evaluation and preference scores due to changes in formula or preparation method.

[0034] The specific embodiments described above further illustrate the purpose, technical solution, and beneficial effects of the present invention. It should be understood by those skilled in the art that the above description is only a specific implementation method of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made without departing from the principles and spirit of the present invention should be included within the protection scope of the present invention.

Claims

1. A fermented fish hot pot base, characterized in that, It is prepared from the following raw materials in parts by weight: 40-45 parts vegetable and animal oil, 0.5-0.7 parts sweet pepper seeds, 5-10 parts broad bean paste, 5-10 parts fermented black beans, 3-4 parts soybean paste, 0.2-0.5 parts liquor, 4-5 parts salt, 4-5 parts umami seasoning, 0.2-0.5 parts rock sugar, 0.2-0.5 parts white sugar, 0.2-0.5 parts trehalose, 1.0-1.2 parts onion, 3.5-4 parts ginger, 1.8-2 parts garlic, and 8-10 parts fermented spices; the fermented spices are made by fermenting a mixture of compound dried chili peppers, compound spices, and liquor in a mass ratio of 5:1:1; the compound dried chili peppers are composed of Neihuang new-generation chili peppers, Indian chili peppers, small red chili peppers, and bell peppers in a mass ratio of 3:1:1:3; The method for preparing the fermented flavoring includes: (1) After mixing the compound spices and the liquor, add the compound fermentation bacteria for the first fermentation to obtain the fermentation product; After cutting the compound dried chili peppers into pieces and boiling them in water, drain and crush them to make compound chili paste. (2) Mix the compound glutinous rice chili and fermentation products evenly, and add compound fermentation bacteria again for a second fermentation to obtain fermented spices; The compound fermentation bacteria mentioned in steps (1) and (2) consist of Lactobacillus plantarum, Pediococcus pentosaceus, and Saccharomyces cerevisiae in a mass ratio of 1:1:1-3.

2. The fermented fish hot pot base according to claim 1, characterized in that, The animal and vegetable oils mentioned are animal fats and / or vegetable oils.

3. The fermented fish hot pot base according to claim 1, characterized in that, The compound spices include Sichuan peppercorns, Sichuan peppercorns, star anise, galangal, cinnamon, cardamom, cloves, licorice root, angelica root, fennel seeds, Murraya paniculata, bay leaves, licorice root, dried tangerine peel, cardamom, galangal, lemongrass, amomum fruit, vanilla, and amomum villosum.

4. The fermented fish hot pot base according to claim 1, characterized in that, In step (1), the temperature of the first fermentation is 25℃~30℃ and the fermentation time is 15~18h; in step (2), the temperature of the second fermentation is 25℃~30℃ and the fermentation time is 42-48h.

5. The fermented fish hot pot base according to claim 1, characterized in that, In step (1), the cooking time is 3-5 minutes.

6. The fermented fish hot pot base according to claim 1, characterized in that, In step (1), the ratio of material to water in the compound chili paste is 1:2.5-2.

8.

7. A processing method for the fermented fish hot pot base according to any one of claims 1-6, characterized in that, Includes the following steps: Step S1: Prepare the ingredients according to the recipe; slice the onion and set aside; mince the garlic and ginger and set aside; Step S2: First, heat the vegetable and animal oil to 150-160℃, then add onions and fermented black beans, and stir-fry over medium heat for 10-15 minutes; then add ginger and garlic cloves, and stir-fry over high heat until the ginger and garlic cloves shrink; then turn to medium heat, add broad bean paste, soybean paste, rock sugar, white sugar and sweet pepper seeds, and stir-fry quickly for 12-15 minutes until the broad bean paste and chili skin shrink, the surface color becomes slightly transparent, and it turns brownish-red, and the spicy aroma is released; then add fermented spices and stir-fry for 12-15 minutes; finally, add white wine, flavor enhancer, salt and trehalose, stir well, and you will get the fermented fish hot pot base.