39results about How to "With relieve greasy" patented technology

The invention relates to a pickled pepper chicken hotpot condiment and a preparation method. The pickled pepper chicken hotpot condiment comprises the following active ingredients by weight: 50g of Pixian thick broad-bean sauce, 20g of dry chili segments, 10g of dried pepper, 5g of star anise, 4g of cinnamon, 5g of white cardamom, 4g of fructus amomi, 2g of clove, 2g of fennel, 1g of radix angelicae, 5g of fermented soybeans, 30g of green onion sections, 15g of ginger slices, 80g of garlic flakes, 150g of bubble ginger slices, 300g of pickled pepper, 35g of preserved Szechuan pickle, 10g of rock sugar, and 600g of cooked vegetable oil, as well as seasoning active ingredients: 5g of edible salt, 20g of rice wine juice, 30g of rice wine, 2g of ground pepper, 3g of chicken essence and 5g of caraway sections. All active ingredients in hotpot soup are different from nutritional effects, and have the efficacies of nourishing and building body, eliminating cold and dampness and promoting appetite. The pickled pepper chicken hotpot condiment has the characteristics of being bright in color, tender in chicken, acid and slightly spicy, as well as positive effects of increasing fragrance, spice, color and saltiness, deodorizing, cleansing the palate, being delicious in taste, and promoting appetite.

The invention discloses a beef and mutton chafing dish bottom material and a production technology thereof. The bottom material is prepared from the following raw materials of butter, soybean oil, dry red peppers, capsicum frutescens, fresh ginger, garlic, edible salt, white granulated sugar, a thick broad-bean sauce, Chinese prickly ash, fermented soya beans, a soy sauce, diced mushrooms, Chinese wolfberry fruits, red jujubes, lotus seeds, chafing dish spices, cymbopogon citratus, monosodium glutamate, Baijiu, fructus gardeniae powder, fennel fruits, disodium 5'-ribonucleotide and potassium sorbate. The raw materials and auxiliary materials selected for the beef and mutton chafing dish bottom material are different in nutrient values, and have the advantages of being rich in oil fragrance, spicy, fresh and delicious, capable of nourishing and strengthening bodies, expelling cold and dampness, stimulating the appetite and promoting digestion, and being unique in flavor. When the beef and mutton chafing dish bottom material is eaten, the efficacy of enhancing fragrance, enhancing hot taste, increasing color, removing fishy smell, removing grease, and promoting appetite can be achieved.

The invention relates to a full beef tallow hotpot condiment and a preparation method thereof. The full beef tallow hotpot condiment is prepared from the raw materials by weight: 50g of dried red pepper, 30g of dried pepper, 150g of Pixian bean sauce, 6g of anise, 7g of cinnamon, 3g of kaempferia galanga, 3g of myristica fragrans, 2g of syzygium aromaticum, 3g of foeniculum vulgare, 4g of bay leaves, 2g of glycyrrhiza uralensis, 15g of fermented soybeans and 300g of beef tallow, and the seasoning raw materials including 12g of spring onion sections, 3g of salt, 25g of old ginger, 20g of ginger slices, 120g of pickled pepper, 15g of monosodium glutamate, 25g of rock candy and 40g of rice wine. The nutritious effects of all the selected raw materials in the hotpot soup are different, so that the hotpot condiment has the effects of nourishing and building body, expelling cold and dampness and stimulating appetite and digestion, has the characteristics of mellowness in oil flavor, spicy and hot taste, fresh, mellow and attractive mouthfeel and unique flavor and has the positive effects of aroma increasing, pungency improving, color improving, salty taste increasing, fish smell removing, taste normalizing and appetite stimulating while eating.

The invention discloses a hotpot seasoning containing sliced fishes in hot chili oil and a preparation method of the hotpot seasoning. The hotpot seasoning containing sliced fishes in hot chili oil comprises the following raw materials by weight: 250g of Pixian pea sauce, 50g of dry red pepper, 35g of dry zanthoxylum, 4g of amomum tsaoko, 4g of rhizoma kaempferiae, 7g of cassia barks, 2g of cloves, 6g of lllicium verum, 3g of myrcia, 10g of fermented soybeans, 20g of chopped shallots, 25g of ginger slices, 20g of garlic cloves, 18g of rock candy, 200g of lard and 200g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 30g of cooking wine, 5g of ground pepper, 40g of egg white starch slurry and 10g of chicken powder. All the raw materials selected in a hotpot soup have different nutritive effects so that the hotpot seasoning containing sliced fishes in hot chili oil has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing sliced fishes in hot chili oil has the characteristics of exquisite fragrance suffused all around, red bright color and luster, strong spicy and hot tastes as well as tender, fresh and pure fish meat, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

The invention relates to a fish fry hotpot condiment and a preparation method thereof. The fish fry hotpot condiment is prepared from the following raw materials in parts by weight: 100g of fried chopped chili, 40g of dried pericarpium zanthoxyli, 150g of Pixian thick broad-bean sauce, 5g of anise, 5g of cinnamons, 2g of galanga resurrectionlily rhizome, 2g of syzygium aromaticum, 1g of bay leaf, 5g of amomum cardamomum, 5g of amomum tsao-ko, 3g of fennel, 5g of fermented soya beans, 30g of green onion sections, 20g of ginger slices, 20g of garlic cloves, 35g of pickled tender ginger slices, 60g of pickled chili sections, 15g of rock candies, 300g of lard oil and 150g of cured rapeseed oil. Seasoning raw materials comprise 5g of salt, 20g of cooking wine, 5g of ground pepper, 20g of rice wine juice, 15g of fermented bean curd, 3g of coriander herb sections and 5g of chicken powder. The nutritious functions of all the raw materials in selected hotpot soup are different so that the fish fry hotpot condiment has the effects of nourishing and building body, dispelling cold and draining dampness, and appetizing and helping to digest. The fish fry hotpot condiment has the characteristics of red and bright color and luster, spicy, hot and delicious taste, tender fish meat and unique flavor; and the fish fry hotpot condiment has the active effects of increasing aroma, increasing spicy taste, increasing color, reducing salty taste, removing fish smell, removing greasy taste, blending taste and promoting appetite.

The invention discloses a hotpot seasoning containing fried fishes with bean sauce and a preparation method of the hotpot seasoning. The hotpot seasoning containing fried fishes with bean sauce comprises the following raw materials by weight: 150g of Pixian pea sauce, 100g of dry red pepper, 30g of dry zanthoxylum, 3g of rhizoma kaempferiae, 4g of cassia barks, 6g of lllicium verum, 2g of fructus amomi, 2g of cloves, 5g of amomum tsaoko, 3g of myrcia, 4g of amomum cardamomum, 25g of chopped shallots, 20g of ginger slices, 10g of garlic cloves, 7g of rock candy, 250g of lard and 150g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 5g of ground pepper, 20g of rice wine and 5g of monosodium glutamate. All the raw materials selected in a hotpot soup have different nutritive effects so that the hotpot seasoning containing fried fishes with bean sauce has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing fried fishes with bean sauce has the characteristics of piquancy and slight tingling, red bright color and luster, tender and fresh fish meat and long aftertaste, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

The invention provides a cold pot fish hotpot condiment and a preparation method thereof. The cold pot fish hotpot condiment comprises the following raw materials by weight: 50g of dry chillies, 35g of dry Chinese prickly ash, 5g of anise, 6g of cinnamon, 4g of rhizoma kaempferiae, 3g of lysimachia sikokiana, 2g of radix glycyrrhiza, 5g of fructus amomi, 3g of fennel, 3g of fermented soya beans, 30g of spring onion sections, 25g of ginger slices, 20g of garlic cloves, 35g of pickled ginger slices, 100g of pickled chillies, 15g of rock sugar, 300g of lard and 150g of cooked rapeseed oil, and seasoning raw materials including 5g of salt, 35g of cooking wine, 25g of rice wine juice, 5g of pepper powder and 5g of chicken essence. Various selected raw materials in the hotpot soup brine have different nutritious functions and have the functions of nourishing and building bodies, dispelling cold and removing dampness and promoting appetite. The cold pot fish hotpot condiment has the characteristics that the cold pot fish hotpot condiment has red bright color, is fresh, fragrant and spicy and is tender in meat and mellow in taste, and has the positive effects of enhancing the fragrance, spiciness, color and saltiness, removing fishy smell and greasiness, harmonizing the taste and promoting appetite.

The invention discloses a hotpot seasoning containing spicy and hot escargots and a preparation method of the hotpot seasoning. The hotpot seasoning containing spicy and hot escargots is prepared from the following raw materials by weight: 350g of Pixian pea sauce, 120g of chopped dry red pepper, 40g of dry zanthoxylum, 5g of lllicium verum, 5g of cassia barks, 5g of fructus amomi, 3g of rhizoma kaempferiae, 5g of amomum cardamomum, 5g of myristica fragrans, 2g of myrcia, 3g of fennel, 3g of radix angelicae, 3g of lysimachia sikokiana, 15g of fermented soybeans, 30g of chopped shallots, 30g of ginger slices, 40g of garlic cloves, 30g of pickled ginger slices, 50g of pickled capsicums, 10g of rock candy and 550g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 10g of salt, 50g of cooking wine, 30g of rice wine, 3g of ground pepper, 5g of chicken powder and 3g of chopped caraways. All the raw materials selected in a hotpot soup have different nutritive effects, so that the hotpot seasoning containing spicy and hot escargots has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing spicy and hot escargots has the characteristics of spicy, hot, fresh and aromatic tastes, fine and tender snail meat, strong flavor and aromatic soup, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

The invention discloses a griddle cooked eel hotpot condiment and a preparation method thereof. The griddle cooked eel hotpot condiment respectively comprises the following raw materials by weight: 150g of Pixian pea sauce, 200g of bright red capsicum frutescens, 35g of fresh Chinese prickly ash, 5g of anise, 5g of cinnamon, 3g of fennel, 3g of myrcia, 3g of radix angelicae, 4g of fructus amomi, 3g of Lysimachia sikokiana, 30g of mashed fermented soya beans, 50g of green onion sections, 40g of ginger slices, 30g of garlic flakes, 30g of pickled tender ginger slices, 50g of pickled peppers, 10g of rock candy, 400g of lard oil, 100g of cured rapeseed oil; and the conditioning raw materials comprise 10g of salt, 30g of cooking wine, 50g of crisp peanut kernels, 5g of chicken powder and 10g of processed sesame. The previous various raw materials selected in hotpot soup have different trophic actions, and the hotpot condiment has the effects of nourishing and building the body, eliminating cold and dampness and improving appetite and promoting food intake. The hotpot condiment has the characteristics of fresh, delicious and attractive taste, strong spicy flavor and eel tenderness and has the positive effects of enhancing the aroma, increasing the spicy flavor, increasing the color, salting, removing the fishy smell, cleansing the palate, harmonizing the taste and improving the appetite.

The invention discloses a hotpot seasoning containing griddle cooked chicken with peppers and a preparation method of the hotpot seasoning. The hotpot seasoning containing griddle cooked chicken with peppers is prepared from the following raw materials by weight: 150g of Pixian pea sauce, 80g of chopped dry red pepper, 40g of dry zanthoxylum, 5g of lllicium verum, 4g of cassia barks, 5g of amomum cardamomum, 4g of fructus amomi, 2g of cloves, 2g of myrcia, 1g of radix glycyrrhiza, 20g of fermented soybeans, 45g of chopped shallots, 30g of ginger slices, 20g of garlic cloves, 40g of pickled ginger slices, 30g of chopped pickled capsicums, 5g of rock candy and 450g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 45g of crisp peanut kernels, 30g of cooking wine, 10g of cooked sesame, 3g of chicken powder and 5g of white sugar. All the raw materials selected in a hotpot soup have different nutritive effects, so that the hotpot seasoning containing griddle cooked chicken with peppers has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing griddle cooked chicken with peppers has the characteristics of brownish red color, spicy, hot and aromatic tastes, softness and slag smelting, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

The invention relates to the technical field of food, in particular to nutrient meal replacement powder and a preparation method thereof. The nutrient meal replacement powder comprises raw materials in parts by weight as follows: 60-80 parts of fruits and vegetables, grain, coarse cereals and nuts, 1-20 parts of pu'er tea, 1-20 parts of corn stigma and 0-20 parts of a food additive. The corn stigma tea is used as a dispersion liquid and reasonably matched with components such as fruits and vegetables, grain, coarse cereals and nuts, so that the produced nutrient meal replacement powder can remove greasiness and protect the stomach and has high satiety and good brewing performance.

The invention relates to a hot-pot condiment for pickled fish and a preparation method of the hot-pot condiment. The hot-pot condiment for the pickled fish is prepared from the raw materials by weight: 40g of dry hot peppers, 40g of dry pericarpium zanthoxyli, 6g of aniseed, 5g of cumin, 100g of capsicum frutescens var, 200g of marinaded green vegetable stems, 20g of spring onion segments, 20g of ginger slices, 20g of garlic pieces, 10g of crystal sugar and 200g of pig oil and the flavoring raw materials by weight: 5g of salt, 5g of pepper powder, 30g of rice wine, 30g of egg-white starch slurry and 5g of chicken essence. The nutritious effects of all the selected raw materials in the hot-pot condiment are various, so that the hot-pot condiment has the effects of body nourishing and building, cold and dampness expelling and appetite and digestion stimulating, has the characteristics of attractive color and luster, strong aroma and tender, slightly-spicy, sour and fresh fish and has the positive effects of aroma increasing, hotness improving, color improving, salty taste increasing, fish smell removing, taste normalizing and appetite stimulating.

The invention relates to a boiling fish hot pot seasoning and a preparation method thereof. The boiling fish hot pot seasoning comprises the following raw materials by weight: 30g of dried chili, 15g of dry pricklyash peel, 150g of Pixian pea sauce, 2g of star anise, 2g of cassia bark, 3g of vanilla, 2g of clove, 2g of galanga resurrectionlily rhizome, 1g of bay leaves, 2g of villous amomum fruits, 50g of minced fermented soybeans, 10g of spring onion sections, 30g of ginger pieces, 20g of pickled ginger pieces, 55g of pickled hot pepper, 7g of crystal sugar, 100g of pig oil and 300g of cooked rapeseed oil; and seasoning raw materials comprise 5g of salt, 4g of pepper powder, 30g of cooking wine, 40g of egg white starch slurry, 20g of rice wine juice and 5g of chicken essence. Raw materials in hot pot soup have different nutritional effects and have the effects of nourishing, building the body, dispelling cold, eliminating dampness and promoting appetite. The boiling fish hot pot seasoning has the characteristics of overflowing fragrance, red and bright color and luster and rich spicy taste, and has the positive effects of flavoring, increasing spicy taste, increasing color, increasing salty taste, removing fishy taste, removing greasy taste, harmonizing taste and promoting appetite.

The invention discloses a hotpot seasoning containing fried shrimps with chilli and a preparation method of the hotpot seasoning. The hotpot seasoning containing fried shrimps with chilli comprises the following raw materials by weight: 200g of Pixian pea sauce, 120g of chopped dry red pepper, 35g of dry zanthoxylum, 2g of lllicium verum, 2g of cassia barks, 3g of fructus amomi, 2g of myrcia, 3g of angelica dahurica, 3g of lysimachia sikokiana, 15g of fermented soybeans, 50g of chopped shallots, 35g of ginger slices, 25g of garlic cloves, 30g of pickled ginger slices, 30g of pickled capsicums, 20g of chopped onions, 10g of rock candy and 400g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 10g of salt, 40g of cooking wine, 3g of white sugar, 3g of ground pepper, 30g of crisp peanut kernels and 5g of chicken powder. All the raw materials selected in a hotpot soup have different nutritive effects so that the hotpot seasoning containing fried shrimps with chilli has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing fried shrimps with chilli has the characteristics of attractive fragrance, tender and fresh meat as well as moderate spicy and hot tastes, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

The invention discloses a hotpot seasoning containing braised chicken with peppers and a preparation method of the hotpot seasoning. The hotpot seasoning containing braised chicken with peppers is prepared from the following raw materials by weight: 150g of Pixian pea sauce, 150g of bright red rice chilli, 150g of bright green rice chilli, 40g of chopped dry red pepper, 20g of dry zanthoxylum, 4g of lllicium verum, 5g of cassia barks, 5g of fructus amomi, 5g of amomum cardamomum, 2g of radix glycyrrhiza, 2g of radix angelicae, 2g of myrcia, 20g of fermented soybeans, 50g of chopped shallots, 40g of ginger slices, 15g of garlic cloves, 50g of pickled ginger slices, 60g of pickled capsicums, 15g of rock candy and 450g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 45g of crisp peanut kernels, 30g of cooking wine, 10g of cooked sesame, 3g of chicken powder and 20g of rice wine. All the raw materials selected in a hotpot soup have different nutritive effects, so that the hotpot seasoning containing braised chicken with peppers has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing braised chicken with peppers has the characteristics of fine and tender chicken, strong aroma, pungency, freshness and palatability, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

The invention discloses a hotpot seasoning containing sauteed fishes in chili sauce and a preparation method of the hotpot seasoning. The hotpot seasoning containing sauteed fishes in chili sauce comprises the following raw materials by weight: 150g of Pixian pea sauce, 6g of lllicium verum, 2g of cloves, 7g of cassia barks, 4g of amomum tsaoko, 3g of rhizoma kaempferiae, 170g of bright red hot pepper soaked in vinegar, 40g of fresh pepper, 25g of chopped shallots, 20g of ginger slices, 30g of pickled pepper, 20g of pickled ginger slices, 100g of garlic cloves, 10g of fermented soybeans, 15g of rock candy, 250g of lard and 150g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 50g of cooking wine, 3g of ground pepper, 20g of rice wine, 5g of monosodium glutamate and 100g of dry and fine starch. All the raw materials selected in a hotpot soup have different nutritive effects so that the hotpot seasoning containing sauteed fishes in chili sauce has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing sauteed fishes in chili sauce has the characteristics of red bright color and luster, strong spicy and hot tastes, tender and fresh fish meat and beckoning fragrance, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

The invention provides a griddle cooked oriental weatherfish hotpot condiment and a preparation method thereof. The griddle cooked oriental weatherfish hotpot condiment is prepared from the following raw materials by weight: 150g of Pixian broad bean paste, 100g of fresh green pod peppers, 60g of fresh red pod peppers, 6g of anise, 6g of cinnamon, 6g of fructus amomi, 5g of amomum kravanh, 4g of lysimachia sikokiana, 3g of radix angelicae, 15g of fermented soybeans, 40g of scallion sections, 40g of ginger slices, 35g of garlic cloves, 50g of pickled tender ginger slices, 30g of onion slices, 10g of rock sugar and 400g of boiled rapeseed oil. Seasoning raw materials include 5g of salt, 30g of cooking wine, 3g of pepper powder, 3g of monosodium glutamate and 4g of coriander sections. Various selected raw materials in the hotpot soup brine have different nutritious functions and have the functions of nourishing and building bodies, dispelling cold and removing dampness and promoting appetite. The griddle cooked oriental weatherfish hotpot condiment has the characteristics that the griddle cooked oriental weatherfish hotpot condiment is pungent, spicy, tasty, dry, fragrant and crisp, tastes fresh, is tender in meat and has unique flavor, and has the positive effects of enhancing the fragrance, spiciness, color and saltiness, removing fishy smell and greasiness, harmonizing the taste and promoting appetite.

The invention provides a griddle cooked fish hotpot condiment and a preparation method thereof. The griddle cooked fish hotpot condiment is prepared from the following raw materials by weight: 150g of Pixian broad bean paste, 200g of fresh red pod peppers, 40g of fresh Chinese prickly ash, 6g of anise, 5g of cinnamon, 5g of fructus amomi, 2g of clove, 4g of fennel, 10g of fermented soybeans, 25g of scallion sections, 15g of ginger slices, 30g of garlic slices, 30g of onion slices, 30g of pickled tender ginger slices, 60g of pickled chillies, 15g of rock sugar and 450g of boiled rapeseed oil. Seasoning raw materials include 5g of salt, 20g of cooking wine, 10g of pepper powder and 5g of chicken essence. Various selected raw materials in the hotpot soup brine have different nutritious functions and have the functions of nourishing and building bodies, dispelling cold and removing dampness and promoting appetite. The griddle cooked fish hotpot condiment has the characteristics of being pungent and spicy, having heavy flavor, being salty, fresh, crisp, fragrant, smooth, fine and tender and having unique flavor, and has the positive effects of enhancing the fragrance, spiciness, color and saltiness, removing fishy smell and greasiness, harmonizing the taste and promoting appetite.

The invention provides a Tong bamboo shoot and oriental weatherfish hotpot condiment and a preparation method thereof. The Tong bamboo shoot and oriental weatherfish hotpot condiment is prepared from the following raw materials by weight: 150g of Pixian broad bean paste, 80g of dried chilli sections, 35g of dried Chinese prickly ash, 6g of anise, 6g of cinnamon, 3g of fennel, 4g of fructus amomi, 3g of bay leaves, 3g of kaempferia galanga, 15g of fermented soybeans, 20g of scallion sections, 30g of ginger slices, 55g of garlic cloves, 60g of pickled chilli powder, 70g of pickled tender ginger slices, 10g of rock sugar, 400g of lard and 200g of boiled rapeseed oil. Seasoning raw materials include 10g of salt, 50g of cooking wine, 3g of pepper powder, 5g of chicken essence, 50g of fried crisp broad beans and 20g of rice wine juice. Various selected raw materials in the hotpot soup brine have different nutritious functions and have the functions of nourishing and building bodies, dispelling cold and removing dampness and promoting appetite. The Tong bamboo shoot and oriental weatherfish hotpot condiment has the characteristics that the Tong bamboo shoot and oriental weatherfish hotpot condiment has red bright color, is tender in oriental weatherfish and crisp and refreshing in Tong bamboo shoots and is pungent, spicy, fresh and fragrant, and has the positive effects of enhancing the fragrance, spiciness, color and saltiness, removing fishy smell and greasiness, harmonizing the taste and promoting appetite.

The invention provides a preserved Szechuan pickle fish hotpot condiment and a preparation method thereof. The preserved Szechuan pickle fish hotpot condiment is prepared from the following raw materials by weight: 100g of dried chilli sections, 40g of dried Chinese prickly ash, 4g of anise, 4g of cinnamon, 4g of fennel, 15g of fermented soybeans, 80g of scallion sections, 20g of ginger slices, 25g of garlic slices, 15g of rod chillies, 250g of preserved Szechuan pickle strips, 150g of pickled green vegetables, 15g of rock sugar and 300g of lard. Seasoning raw materials include 10g of salt, 25g of cooking wine, 5g of pepper powder, 50g of egg white starch slurry, 3g of coriander sections and 3g of chicken essence. Various selected raw materials in the hotpot soup brine have different nutritious functions and have the functions of nourishing and building bodies, dispelling cold and removing dampness and promoting appetite. The preserved Szechuan pickle fish hotpot condiment has the characteristics that the preserved Szechuan pickle fish hotpot condiment has beautiful color, is tender in fish meat, is fresh, fragrant and unique and has tempting flavor, and has the positive effects of enhancing the fragrance, spiciness, color and saltiness, removing fishy smell and greasiness, harmonizing the taste and promoting appetite.

The invention provides a Youting carassius auratus hotpot condiment and a preparation method thereof. The Youting carassius auratus hotpot condiment comprises the following raw materials by weight: 150g of Pixian broad bean paste, 12g of dried Chinese prickly ash, 20g of ginger slices, 75g of garlic cloves, 6g of anise, 5g of cinnamon, 3g of kaempferia galanga, 1g of bay leaves, 1g of clove, 3g of fennel, 15g of fermented soybeans, 30g of scallion sections, 60g of pickled chilli powder, 100g of pickled tender ginger slices, 50g of picked green vegetable stems, 15g of rock sugar, 300g of lard and 150g of boiled rapeseed oil. Seasoning raw materials include 5g of salt, 20g of cooking wine, 10g of pepper powder and 5g of chicken essence. Various selected raw materials in the hotpot soup brine have different nutritious functions and have the functions of nourishing and building bodies, dispelling cold and removing dampness and promoting appetite. The Youting carassius auratus hotpot condiment has the characteristics of red bright color, fresh and tender fish meat, sour, fragrant and mildly spicy property and unique flavor, and has the positive effects of enhancing the fragrance, spiciness, color and saltiness, removing fishy smell and greasiness, harmonizing the taste and promoting appetite.

The invention relates to a salt city channel catfish hot pot seasoning and a preparation method thereof. The salt city channel catfish hot pot seasoning comprises the following raw materials by weight: 35g of green pepper, 150g of Pixian pea sauce, 60g of fresh millet peppers, 40g of dried chili, 6g of star anise, 6g of cassia bark, 4g of amomum tsao-ko fruits, 2g of galanga resurrectionlily rhizome, 6g of round cardamom fruits, 2g of fennel fruits, 1g of bay leaves, 1g of vanilla, 2g of lucid ganoderma, 20g of spring onion sections, 25g of ginger pieces, 30g of garlic cloves, 60g of pickled hot pepper, 30g of pickled ginger shoot pieces, 5g of fermented soybeans, 10g of crystal sugar, 400g of pig oil and 100g of cooked rapeseed oil; and seasoning raw materials comprise 30g of cooking wine, 5g of salt, 5g of pepper powder, 30g of rice wine juice, 5g of monosodium glutamate and 10g of chicken essence. Raw materials in hot pot soup have different nutritional effects and have the effects of nourishing, building the body, dispelling cold, eliminating dampness and promoting appetite. The salt city channel catfish hot pot seasoning has the characteristics of overflowing fragrance, spicy taste, red and bright color, tender fish and unique flavor, and has the positive effects of flavoring, increasing spicy taste, increasing color, increasing salty taste, removing fishy taste, removing greasy taste, harmonizing taste and promoting appetite.

The invention relates to a spicy and hot fish hotpot condiment and a preparation method thereof. The spicy and hot fish hotpot condiment is prepared from the raw materials by weight: 200g of Pixian bean sauce, 5g of anise, 6g of cinnamon, 7g of fermented soybean, 3g of syzygium aromaticum, 4g of angelica dahurica, 3g of bay leaves, 5g of amomum tsao-ko, 4g of kaempferia galanga, 4g of foeniculum vulgare, 100g of dried pepper, 30g of dried pepper, 6g of Amomum cardamomum, 25g of spring onion sections, 20g of ginger slices, 150g of garlic flakes, 15g of candy sugar, 200g of lard oil and 200g of cooked vegetable oil, and seasoning raw materials including 35g of egg white starch slurry, 3g of salt, 3g of ground pepper and 5g of monosodium glutamate. The nutritious effects of all the selected raw materials in the hotpot soup are different, so that the hotpot condiment has the effects of nourishing and building body, expelling cold and dampness and stimulating appetite and digestion, has the characteristics of brilliantly-red color and luster, fresh and tender fish and mellow flavor and has the positive effects of aroma increasing, pungency improving, color improving, salty taste increasing, fish smell removing, taste normalizing and appetite stimulating.

The invention discloses a hotpot seasoning containing fragrant spicy crabs in hot and spicy sauce and a preparation method of the hotpot seasoning. The hotpot seasoning containing fragrant spicy crabs in hot and spicy sauce comprises the following raw materials by weight: 300g of Pixian pea sauce, 120g of chopped dry red pepper, 35g of dry zanthoxylum, 2g of lllicium verum, 2g of cassia barks, 3g of fennel, 2g of myrcia, 3g of fructus amomi, 25g of lobster sauce mashes, 50g of chopped shallots, 35g of ginger slices, 25g of garlic cloves, 30g of pickled ginger slices, 50g of chopped onions, 10g of rock candy and 400g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 60g of cooking wine, 20g of rice wine, 3g of white sugar, 3g of ground pepper, 70g of crisp peanut kernels, 5g of chicken powder and 3g of chopped caraways. All the raw materials selected in a hotpot soup have different nutritive effects so that the hotpot seasoning containing fragrant spicy crabs in hot and spicy sauce has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing fragrant spicy crabs in hot and spicy sauce has the characteristics of bright color and luster, fresh, fragrant, pungent and spicy flavors as well as tender and fresh meat, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

The invention discloses a pickled pepper mud fish hotpot seasoning and a preparation method thereof. The pickled pepper mud fish hotpot seasoning comprises the following raw materials in parts by weight: 100g of thick broad-bean sauce, 500g of pickled pepper, 30g of dried Chinese red pepper, 30g of dry red pepper, 5g of star anise, 6g of Chinese cinnamon, 2g of resurrection lily rhizome, 3g of fennel, 3g of clove, 5g of round cardamom fruit, 3g of bay leaves, 15g of fermented soybeans, 100g of chopped green onions, 20g of ginger slices, 100g of garlic flakes, 30g of pickled tender ginger slices, 10g of distilled spirit, 10g of rock candy, 150g of pig oil and 200g of cooked vegetable oil; and a flavoring raw material comprises the following components in parts by weight: 5g of salt, 100g of cooking wine, 2g of ground pepper, 3g of monosodium glutamate and 4g of chopped caraway. Various raw materials in the selected hotpot soup brine have different nutritional functions, so that the pickled pepper mud fish hotpot seasoning disclosed by the invention has the effects of nourishing and building the body, dissipating cold and dispelling dampness and stimulating and promoting the appetite, has the characteristics of bright color, tender meat and mellow taste, spicy and fresh and refreshing taste and attractive flavor, and has the positive effects of enhancing aroma, enhancing pungency, enhancing color, enhancing salt taste, removing fishy smell, removing greasy taste, adjusting taste and promoting the appetite.

The invention provides a catfish hotpot condiment and a preparation method thereof. The catfish hotpot condiment is prepared from the following raw materials by weight: 150g of Pixian broad bean paste, 100g of dried chilli sections, 15g of dried Chinese prickly ash, 6g of anise, 4g of cinnamon, 4g of kaempferia galanga, 2g of clove, 3g of bay leaves, 4g of fennel, 100g of scallion sections, 30g of ginger slices, 50g of pickled tender ginger slices, 100g of garlic slices, 100g of pickled chilli sections, 50g of pickled green vegetable stems, 15g of rock sugar, 200g of lard and 200g of boiled rapeseed oil. Seasoning raw materials include 10g of salt, 100g of cooking wine, 2g of pepper powder, 50g of egg white starch slurry, 5g of coriander sections, 5g of chicken essence and 35g of rice wine juice. Various selected raw materials in the hotpot soup brine have different nutritious functions and have the functions of nourishing and building bodies, dispelling cold and removing dampness and promoting appetite. The catfish hotpot condiment has the characteristics of red bright color, exquisite fragrance suffusing all around, tender meat, fresh taste and pungent and spicy but not dry taste, and has the positive effects of enhancing the fragrance, spiciness, color and saltiness, removing fishy smell and greasiness, harmonizing the taste and promoting appetite.

The invention provides a bean curd fish hotpot condiment and a preparation method thereof. The bean curd fish hotpot condiment is prepared from the following raw materials by weight: 60g of dry chillies, 40g of dry Chinese prickly ash, 150g of Pixian broad bean paste, 6g of anise, 4g of cinnamon, 7g of amomum tsao-ko, 2g of radix glycyrrhiza, 2g of lysimachia sikokiana, 2g of rhizoma kaempferiae, 5g of fructus amomi, 2g of clove, 4g of fennel, 6g of fermented soya beans, 30g of spring onion sections, 15g of ginger slices, 60g of garlic cloves, 60g of pickled chillies, 15g of rock sugar, 300g of lard and 200g of cooked rapeseed oil. Seasoning raw materials include 5g of salt, 40g of cooking wine, 4g of pepper powder, 15g of rice wine juice, 5g of coriander sections, 5g of chicken essence and 5g of monosodium glutamate. Various selected raw materials in the hotpot soup brine have different nutritious functions and have the functions of nourishing and building bodies, dispelling cold and removing dampness and promoting appetite. The bean curd fish hotpot condiment has the characteristics of red bright color, smooth and tender bean curds, delicious fish meat and unique flavor, and has the positive effects of enhancing the fragrance, spiciness, color and saltiness, removing fishy smell and greasiness, harmonizing the taste and promoting appetite.

The invention specifically relates to a fruit-flavor Kung Pao chicken and a preparation method thereof, belonging to the technical field of food processing. The fruit-flavor Kung Pao chicken comprisesthe following raw materials: seabuckthorn juice, passion fruit juice, lemon juice, maltodextrin, tea powder, ligh soy sauce, Chinese prickly ash, anise, Zingiber kawagoii Hayata, cassia bark, orangepeel, salt, starch, compound paprika, welsh onions, ginger, monosodium glutamate, white sugar, vegetable oil, chicken, peanuts and complex active yeasts. According to the invention, a compound fruit-flavor seasoning prepared from the sea-buckthorn juice, the passion fruit juice and the lemon juice are used for replacing vinegar and applied to thickening of the Kung Pao chicken, so sour taste is endowed by composite fruit acid instead of a single acid and the Kung Pao chicken has milder and less-irritating sour taste, presents fruit flavor and different mouthfeel and has good uniqueness; and spray drying is employed, so the compound fruit-flavor seasoning is easy to store for subsequent usage. The Kung Pao chicken prepared by using the method has natural and harmonious sour-sweet taste, isfree of fishy smell, and presents fruit flavor and obvious features.

The invention discloses a rural mud fish hotpot seasoning and a preparation method thereof. The rural mud fish hotpot seasoning comprises the following raw materials in parts by weight: 150g of thick broad-bean sauce, 30g of green prickleyash, 30g of dry red pepper, 5g of star anise, 6g of Chinese cinnamon, 2g of tsaoko amomum fruit, 6g of fructus amomi, 3g of bay leaves, 3g of clove, 5g of round cardamom fruit, 3g of Taiwan angelica root, 15g of fermented soybeans, 40g of chopped green onions, 40g of ginger slices, 35g of garlic flakes, 50g of pickled tender ginger slices, 100g of pickled pepper, 50g of pickled vegetable stems, 10g of rock candy, 150g of lard oil and 300g of cooked vegetable oil; and a flavoring raw material comprises the following components in parts by weight: 5g of salt, 100g of cooking wine, 2g of ground pepper, 3g of monosodium glutamate, 40g of rice wine juice and 4g of chopped caraway slices. Various raw materials in the selected hotpot soup brine have different nutritional functions, so that the rural mud fish hotpot seasoning disclosed by the invention has the effects of nourishing and building the body, dissipating cold and dispelling dampness and stimulating and promoting the appetite, has the characteristics of red color, tender meat and fresh taste, spicy and hot taste without causing dryness-heat and unique flavor, and has the positive effects of enhancing aroma, enhancing pungency, enhancing color, enhancing salt taste, removing fishy smell, removing greasy taste, adjusting taste and promoting the appetite.

The invention provides a Bobo fish hotpot condiment and a preparation method thereof. The Bobo fish hotpot condiment is prepared from the following raw materials by weight: 100g of fresh red pod pepper sections, 15g of fresh Chinese prickly ash, 15g of scallion sections, 20g of ginger slices, 25g of garlic slices, 15g of rock sugar and 300g of lard. Seasoning raw materials include 10g of salt, 50g of cooking wine, 2g of pepper powder, 50g of egg white starch slurry, 3g of coriander sections and 3g of chicken essence. Various selected raw materials in the hotpot soup brine have different nutritious functions and have the functions of nourishing and building bodies, dispelling cold and removing dampness and promoting appetite. The Bobo fish hotpot condiment has the characteristics that the Bobo fish hotpot condiment has beautiful color, is salty, fresh and mildly spicy, is tender in fish and fragrant in scallions and has unique flavor, and has the positive effects of enhancing the fragrance, spiciness, color and saltiness, removing fishy smell and greasiness, harmonizing the taste and promoting appetite.