Basic flavoring for chafing dish

Abstract

The invention discloses a basic flavoring for chafing dish, which comprises, by weight, the following raw materials: 300-30000 parts of salad oil, 100-3000 parts of animal oil, 120-5000 parts of capsicum, 50-2000 parts of white spirit, 20-2000 parts of Chinese prickly ash, 50-3000 parts of ginger, 50-3000 parts of garlic, 50-3000 parts of scallion, 2-200 parts of salt, 1-100 parts of spices, 20-200 parts of milk, and 2-100 parts of matrimony vine. The basic flavoring for chafing dish of the invention is peppery but not dry, has a pure and mild mouthfeel, and has nourishing effects.

Description

technical field [0001] The invention relates to the field of food, in particular to a hot pot bottom material. Background technique [0002] Because of its convenience and rich nutrition, hot pot can be prepared into various tastes according to different groups of people and different climates, so it has always been a favorite form of food and drink for Chinese people. As we all know, the quality and taste of hot pot depends on the quality and taste of hot pot bottom material, that is to say, the formula of seasoning in the bottom material. my country has a vast territory, and there are differences in the favorite tastes of people from all over the country, so hot pots with different flavors have appeared on the market. With the continuous improvement of people's living standards, the requirements for hot pot bottom materials are also getting higher and higher. While pursuing taste, they also pay more attention to the requirements for health and nutrition. [0003] At pres...

AI Technical Summary

Problems solved by technology

[0003] At present, a lot of butter, chili and Chinese prickly ash are used in old-fashioned hot pot. Butter makes the hot pot greasy and has a strong fishy smell. Chili and Chinese prickly ash are irritating to the human stomach and intestines. Many people feel uncomfortable after eating, which restricts the further development of hot pot.