Spicy and hot fish hotpot condiment and preparation method thereof

Abstract

The invention relates to a spicy and hot fish hotpot condiment and a preparation method thereof. The spicy and hot fish hotpot condiment is prepared from the raw materials by weight: 200g of Pixian bean sauce, 5g of anise, 6g of cinnamon, 7g of fermented soybean, 3g of syzygium aromaticum, 4g of angelica dahurica, 3g of bay leaves, 5g of amomum tsao-ko, 4g of kaempferia galanga, 4g of foeniculum vulgare, 100g of dried pepper, 30g of dried pepper, 6g of Amomum cardamomum, 25g of spring onion sections, 20g of ginger slices, 150g of garlic flakes, 15g of candy sugar, 200g of lard oil and 200g of cooked vegetable oil, and seasoning raw materials including 35g of egg white starch slurry, 3g of salt, 3g of ground pepper and 5g of monosodium glutamate. The nutritious effects of all the selected raw materials in the hotpot soup are different, so that the hotpot condiment has the effects of nourishing and building body, expelling cold and dampness and stimulating appetite and digestion, has the characteristics of brilliantly-red color and luster, fresh and tender fish and mellow flavor and has the positive effects of aroma increasing, pungency improving, color improving, salty taste increasing, fish smell removing, taste normalizing and appetite stimulating.

Description

technical field [0001] The invention relates to the field of hot pot bottom material, in particular to a spicy fish hot pot bottom material and a preparation method thereof. Background technique [0002] At present, there are bone soup bases, fish soup bases, chicken soup bases, etc. that appear in hot pot restaurants. The bone soup hot pot base is rich and fragrant, which is helpful for calcium-deficient people, and has high nutritional content; the fish soup base is fish, which has the effect of improving eyesight, and the fish soup has a nourishing effect; the chicken soup base is clear, fragrant, and not easy to get angry. There are also some hot pot base materials specially aimed at women, such as pigeon soup base, which has the effect of nourishing yin. In the prior art, there are many ways of hot pot bottom material, and the production methods are similar. The key to the taste of the hot pot base lies in the selection of ingredients, the ratio of spices, and the mas...

AI Technical Summary

Problems solved by technology

For example, if you choose low-priced butter, the taste of the fried hot pot base will be very different. This kind of taste is not fragrant, there are various strange smells, and it is easy to foam when cooking, etc.

If the ratio of spices is not good, it will affect the taste of hot pot and the aroma will not be correct

If the heat of the hot pot base is not well controlled, the aroma of the hot pot base will be bad and not easy to emit.