Hot pot bottom material and its preparation method and use method

Abstract

The invention belongs to the field of food, and particularly relates to a hotpot seasoning as well as a preparation method and using method thereof. The invention provides a hotpot seasoning which can ensure the seasoning mouthfeel and avoid inflammation symptom after being eaten. The peppery hotpot seasoning provided by the invention contains major ingredient, seasoning accessories, spice accessories and oil, wherein the major ingredient is black bean sauce; the seasoning accessories comprise ginger, green onion, garlic, hot pepper, pepper, fermented blank bean and crystal sugar; and oil is any one of colza oil and blend oil or a mixture of colza oil and blend oil. The seasoning provided by the invention is characterized in that the seasoning accessories consist of Chinese traditional medicine bulk pharmaceutical chemicals with heat clearing and detoxicating function and common spice, wherein the key Chinese traditional medicine bulk pharmaceutical chemicals consists of the following components in parts by weight: 4-6 parts of isatis root, 2-5 parts of chrysanthemum, 0.5-1.5 parts of rhubarb, 8-12 parts of mint, 6-10 parts of dried tangerine peel, 3-5 parts of semen cassiae and 5-6 parts of houttuynia cordata. The hotpot seasoning provided by the invention not only has spicy and fresh mouthfeel, but also can avoid the inflammation symptom after being eaten; and the food material has fresh taste and long-lasting hot, sweet and peppery flavor.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to hot pot bottom material and its preparation method and use method. Background technique [0002] Hot pot is a kind of food that the public likes to use. Its main use method is to boil the food in the boiled soup and eat it. It is usually divided into white hot pot and spicy hot pot. White-flavored hot pot usually uses chicken, duck, pig, cattle, sheep, fish and other animal materials to make the soup base, and can also add fungi and seafood ingredients to make the soup base, and add food to boil and eat. , incense-based, common in southeast China and coastal areas. Spicy hot pot is commonly used to stir-fry spicy ingredients such as watercress, chili, and Chinese prickly ash, and then add a white pot soup base to make a soup base. In Southwest China, the spicy hot pots in Sichuan and Chongqing are especially famous all over the country. [0003] The spicy base of spicy hot pot ...

AI Technical Summary

Problems solved by technology

However, after eating spicy hot pot, it is easy to "get angry", that is, symptoms such as dry mouth, bad breath, bleeding gums, intestinal dryness and constipation, sore throat, cough, etc. The inventors of the present invention not only ensure the taste of the bottom material, but also avoid Symptoms of getting angry after eating, developed a new hot pot base