Spicy fish paste hot pot seasoning and preparation method thereof

Abstract

The invention relates to a spicy fish paste hot pot seasoning and a preparation method thereof. The spicy fish paste hot pot seasoning comprises the following raw materials by weight: 100g of Pixian pea sauce, 6g of round cardamom fruits, 15g of fermented soybeans, 6g of star anise, 4g of cassia, 80g of dried chili, 35g of garlic cloves, 4g of villous amomum fruits, 3g of galanga resurrectionlily rhizome, 2g of bay leaves, 4g of tsaoko amomum fruits, 20g of ginger pieces, 25g of spring onion sections, 30g of crystal sugar, 30g of green pepper, 200g of pig oil and 200g of cooked vegetable oil; and seasoning raw materials comprise 10g of salt, 30g of cooking wine, 1g of pepper powder, 50g of egg white paste, 2g of monosodium glutamate, 4g of chicken essence, 50g of pickled ginger shoot pieces and 50g of pickled hot pepper. Raw materials in hot pot soup have different nutritional effects and have the effects of nourishing, building the body, dispelling cold, eliminating dampness and promoting appetite. The spicy fish paste hot pot seasoning has the characteristics of rich spicy paste, not early emergence of spicy taste, tender fish meat and delicious taste, and has the positive effects of flavoring, increasing spicy taste, increasing color, increasing salty taste, removing fishy taste, removing greasy taste, harmonizing taste and promoting appetite.

Description

Technical field [0001] The invention relates to the field of hot pot bottom materials, and in particular to a hot pot bottom material for spicy fish and a preparation method. Background technique [0002] At present, there are bone soup base, fish soup base, chicken soup base, etc. appearing in hot pot restaurants. Bone soup hot pot base material is strong and fragrant, which is helpful for calcium-deficient people and has high nutrient content; fish soup base material, fish, improve eyesight, fish soup has a nourishing effect; broiler soup base material, talkative, fragrant, not easy to get angry. There are also some hot pot ingredients specifically for women, such as pigeon soup base, which nourishes yin. In the prior art, there are many methods of making hot pot bottom materials, and the production methods are similar. The key to the taste of hot pot bottoms lies in the selection of ingredients, the ratio of spices, and the control of heat. For example, if you choose low-pr...

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.