The invention discloses a fermented
soya bean hotpot condiment and a preparation technology thereof, and belongs to the technical field of food. The fermented
soya bean hotpot condiment comprises the following raw materials in parts by weight: 10-30 parts of enzymolysis fermented soya beans, 15-35 parts of fermented chilies, 20-40 parts of lard oil, 2-8 parts of
rapeseed oil, 1-5 parts of red Chinese prickly ash, 1-3 parts of green prickleyash, 2-5 parts of ginger, 2-5 parts of garlic, 3-8 parts of onions, 1-3 parts of compound spices and 1-3 parts of
zanthoxylum armatum oil. The preparation method of the enzymolysis fermented soya beans comprises the following steps: crushing the fermented soya beans, mixing the crushed fermented soya beans with the dried orange peel
powder, the shiitake
mushroom powder and the fermented glutinous rice filtrate, adding a compound
enzyme preparation, and performing enzymolysis and
enzyme deactivation. Fermented soya beans in a traditional hotpot condiment are replaced with the enzymolyzed fermented soya beans, dependence on an exogenous chemical freshener is avoided, meanwhile, coordination of the natural
umami strength and the overall
flavor of the condiment is remarkably improved, and the defects that the
umami strength of the fermented soya beans is insufficient, the
flavor is unstable, and the
umami is improved by depending on addition of the chemical freshener in a traditional process are overcome.