Salt city channel catfish hot pot seasoning and preparation method thereof

Abstract

The invention relates to a salt city channel catfish hot pot seasoning and a preparation method thereof. The salt city channel catfish hot pot seasoning comprises the following raw materials by weight: 35g of green pepper, 150g of Pixian pea sauce, 60g of fresh millet peppers, 40g of dried chili, 6g of star anise, 6g of cassia bark, 4g of amomum tsao-ko fruits, 2g of galanga resurrectionlily rhizome, 6g of round cardamom fruits, 2g of fennel fruits, 1g of bay leaves, 1g of vanilla, 2g of lucid ganoderma, 20g of spring onion sections, 25g of ginger pieces, 30g of garlic cloves, 60g of pickled hot pepper, 30g of pickled ginger shoot pieces, 5g of fermented soybeans, 10g of crystal sugar, 400g of pig oil and 100g of cooked rapeseed oil; and seasoning raw materials comprise 30g of cooking wine, 5g of salt, 5g of pepper powder, 30g of rice wine juice, 5g of monosodium glutamate and 10g of chicken essence. 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 salt city channel catfish hot pot seasoning has the characteristics of overflowing fragrance, spicy taste, red and bright color, tender fish and unique flavor, 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 material, in particular to a Yandu shuttle 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...

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.