Hot pot base, preparation method thereof and combined hot pot components

Abstract

The invention discloses a hot pot base. The hot pot base at least comprises fat, hot pepper, spices, salt and the like which are stirred and mixed together, and is characterized in that: all solid non-particulate materials including the hot pepper and the spices in the hot pot base are frozen below brittle points thereof and are crushed into powder by a low-temperature crushing method. The invention provides a preparation method for the hot pot base. The method comprises the following steps of: performing low-temperature crushing and stirring on various solid non-particulate materials including the hot pepper and the spices at the temperature of below the brittle points; crushing the solid non-particulate materials into powder, mixing and stirring; adding the salt into the stirred materials; and spraying deep fat into the mixed materials to obtain a finished product of the hot pot base. The invention also provides hot pot components. The hot pot components comprise the hot pot base, pots special for side dishes and a chafing dish and an electromagnetic oven. The hot pot base provided by the invention has fast tasty and no residue, and is suitable for home use.

Description

technical field [0001] The invention relates to a hot pot base material and a preparation method of the hot pot base material. The invention also relates to a combined hot pot component using the above hot pot base material. Background technique [0002] Hot pot is a traditional cooking method in my country, which is deeply loved by the public. The ingredients of hot pot are relatively complicated, and the technology is difficult. It is not easy to eat particularly delicious hot pot. Therefore, various hot pot restaurants continue to emerge, providing people with various types and tastes of hot pot. It is convenient to eat hot pot at a hot pot restaurant, but hot pot is originally a cooking method for the whole family to sit around and share delicious food. People still want to enjoy the wonderful moment of eating hot pot at home. For this reason, many chafing dish bottom materials provided to families have appeared on the market. But all there are many obvious defectives ...

AI Technical Summary

Problems solved by technology

[0006] Fourth, when people are cooking and cooking the existing hot pot seasonings on the market, the whole plastic bag is unsealed, and an appropriate amount of hot pot seasonings are added according to the needs of the taste, but it is more troublesome when dividing the ingredients: because it is high in fat Therefore, if you divide the product by hand, the solidified butter will stick to your hands, which is inconvenient to clean; and there is no quantitative method for this division, you can only divide it by feeling

In this way, the taste of the produced hot pot bottom material fluctuates greatly.

[0008] Sixth, the existing hot pot base ingredients are made of chili, Chinese prickly ash, watercress, bean drum, chicken essence, monosodium glutamate, spices, etc. after simple crushing and mixing. , Zanthoxylum bungeanum, watercress, garlic, ginger, etc., and agricultural and sideline products have freshness requirements, which are very difficult to keep

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