Hotpot seasoning with fermented beans and preparation method of hotpot seasoning

Abstract

The invention relates to a hotpot seasoning with fermented beans and a preparation method of the hotpot seasoning. The hotpot seasoning with the fermented beans comprises the following raw materials: rap oil, butter, smelly fermented beans, fermented chili, prepared paste pepper similar in form of glutinous rice cake, salt and monosodium glutamate. The preparation method of the hotpot seasoning comprises the following steps of: (1) cooking soybeans thorough, and fermenting to prepare the smelly fermented beans for later use according to the conventional method; weighing the rap oil, the butter, the smelly fermented beans, the fermented chili, the prepared paste pepper similar in form of the glutinous rice cake, the salt and the monosodium glutamate which are in the recipe, as well as the smelly fermented beans prepared in the step (1) for later use, in parts by weight; (3) adding other raw materials in the rap oil to be stewed together; stirring evenly when the stewing temperature reaches over 100 DEG C, and performing sealed package after cooling. According to the hotpot seasoning with the fermented beans, and the preparation method of the hotpot seasoning, which are disclosed by the invention, the smell fermented beans are fermented, the nutrition is rich and the flavor is unique and lasts for a long time; the fermented chili and the prepared paste pepper similar in form of the glutinous rice cake are adopted in the raw materials, the taste of the hotpot seasoning with the fermented beans is more spicy and pure; the addition of the butter enables the hotpot seasoning with fermented beans to be more strong in fragrance after being added into soup; the preparation method is simple and convenient, the productive process is easy to control, the production efficiency is high, and the prepared hotpot seasoning can be stored for long time without losing nutrition and flavors.

Description

technical field [0001] The invention relates to a fermented soy sauce hot pot base material and a preparation method thereof. Background technique [0002] Douchi hot pot is a local ethnic snack that has emerged in recent years. It is characterized by fermented soybeans and glutinous rice cake chili as the main ingredients. It has a unique flavor, full of spiciness, and endless aftertaste. The secret of the spicy and delicious flavor of tempeh hot pot lies in the combination of tempeh and glutinous rice cake chili, as well as the choice and proportion of other condiments. At present, there is no long-term storage of fermented soya bean hot pot bottoms in bags for sale in the market. One of the reasons for this phenomenon is that ordinary fermented soy sauce hot pot bottoms are prone to nutrient loss and lack of flavor if stored for a long time , which limits the promotion and familyization of fermented soy sauce hot pot. In addition, the method of making the base material ...

AI Technical Summary

Problems solved by technology

[0004] The invention provides a fermented soy sauce hot pot base, which solves the problems of insufficient nutrition and flavor and difficult storage in the prior art