Hotpot condiment and preparation process thereof

Abstract

The invention discloses a hotpot condiment and a preparation process thereof. The hotpot condiment comprises such materials as halves of a bean, animal oil, shortening oil, vegetable oil, old ginger, garlic, peppers, prickly ash, table salt, white granulated sugar, sesames, fennel, star anise, zingiber kawagoii hayata, fructus amomi, cardamom and food additives. The preparation process of the hotpot condiment comprises the following steps:(1) preparing materials; (2) preparing hotpot condiment: adding vegetable oil, shortening oil and animal oil into an oil melting pool and then delivering into a pan through a pipeline, stewing to boiling, adding garlic, old ginger and halves of the bean, stirring and stewing, adding the rest ingredients, stirring while stewing, delivering into a material tank, then stirring and preserving heat, delivering into at least two charging buckets, stirring and injecting hotpot condiment into a packing bag and carrying out sealed package preservation. The hotpot condiment and the preparation process thereof have the advantages that the technology is simple, the degree of automation is high, the hotpot condiment is uniformed and unified, the taste is undifferentiated, bitter taste does not exist, the taste is fine and smooth and the soup is not muddy during the process of stewing and eating.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a hot pot bottom material and a preparation process thereof. Background technique [0002] As a popular folk delicacy, hot pot is popular all over the country. Our country's hot pot is colorful, with a hundred pots and a thousand flavors. A kind of tableware that combines a pot and a stove made of metal or ceramics. The stove is set with charcoal fire, so that the pot of soup is always boiling to cook the dishes, and you can eat as you cook. It also refers to dishes cooked in hot pot. [0003] The bottom of the hot pot is heated to bring out the various characteristics of the condiments. To adjust the taste of hot pot soup stew, we must make full use of the fat-solubility and water-solubility of condiments when heated, so as to achieve the "harmony of five flavors". This requires correct control of the heat, feeding sequence and cooking time during operation. The f...

AI Technical Summary

Problems solved by technology

[0004] Nowadays, tempeh, milk powder, cod liver oil, grass fruit, cloves and other seasonings are often added, but the fermented soy sauce used to be used in the fermented soy bean, and now the fermented soy bean is accelerated fermented soy sauce, which will make the hot pot bitter, and the fermented soy bean with grass fruit and Cloves will also produce bitterness during the cooking process, which seriously affects the taste of the hot pot; adding milk powder will easily cause the hot pot soup to become cloudy and make the hot pot lose its good color; generally adding cod liver oil to the hot pot is to enhance the taste of the hot pot, but adding cod liver oil The final effect is very poor, because cod liver oil will lose its effectiveness after high temperature, so adding cod liver oil can neither improve the taste, but also greatly increase the cost of hot pot

[0005] The disadvantages of the prior art: the cost of the hot pot is high, the soup is easy to muddy, which affects the appreciation of the hot pot, and many seasonings added tend to make the hot pot bitter and poor in taste

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