The invention discloses a fermented
soya bean hotpot condiment and a preparation method thereof. The fermented
soya bean hotpot condiment comprises the following ingredients: nano-
flavor fresh glutinous rice cake chilies,
rapeseed oil, lard oil, fermented
soya bean cakes, fermented soya bean particles, wheat sauce, fresh ginger, garlic, salt,
monosodium glutamate,
red oil bean halves, chicken essence, i + g,
yeast protein and the like. The release rate of
flavor substances is increased by 38%-42% through
raw material pretreatment (glutinous rice cake chili enzymolysis and fermented soya bean ultrasonic extraction), fragrance slow release is achieved in combination with spice microcapsule embedding (the
embedding rate is larger than or equal to 85%), and the fragrance
retention time is prolonged by 2.3 times. And the generation of
benzopyrene is avoided by regulating and controlling the
oil temperature. According to the present invention, the
oil temperature is reduced to 85 DEG C, then the
yeast protein and the i + g are added, vacuum stirring is performed under the pressure of-0.08 MPa, such that the loss of the
umami substance is reduced, and the
probiotic addition (1 * 10 < 8 > CFU / g) and the tea
polyphenol liposome are subjected to a synergistic effect so as to prolong the
shelf life to 18 months (the TBARS value is reduced by 67%); multi-dimensional upgrading of
flavor,
nutrition and safety is realized, and functional and standardized transformation of traditional sauce is promoted.