Pickled pepper mud fish hotpot seasoning and preparation method thereof

Abstract

The invention discloses a pickled pepper mud fish hotpot seasoning and a preparation method thereof. The pickled pepper mud fish hotpot seasoning comprises the following raw materials in parts by weight: 100g of thick broad-bean sauce, 500g of pickled pepper, 30g of dried Chinese red pepper, 30g of dry red pepper, 5g of star anise, 6g of Chinese cinnamon, 2g of resurrection lily rhizome, 3g of fennel, 3g of clove, 5g of round cardamom fruit, 3g of bay leaves, 15g of fermented soybeans, 100g of chopped green onions, 20g of ginger slices, 100g of garlic flakes, 30g of pickled tender ginger slices, 10g of distilled spirit, 10g of rock candy, 150g of pig oil and 200g of cooked vegetable oil; and a flavoring raw material comprises the following components in parts by weight: 5g of salt, 100g of cooking wine, 2g of ground pepper, 3g of monosodium glutamate and 4g of chopped caraway. Various raw materials in the selected hotpot soup brine have different nutritional functions, so that the pickled pepper mud fish hotpot seasoning disclosed by the invention has the effects of nourishing and building the body, dissipating cold and dispelling dampness and stimulating and promoting the appetite, has the characteristics of bright color, tender meat and mellow taste, spicy and fresh and refreshing taste and attractive flavor, and has the positive effects of enhancing aroma, enhancing pungency, enhancing color, enhancing salt taste, removing fishy smell, removing greasy taste, adjusting taste and promoting the appetite.

Description

technical field [0001] The invention relates to the field of hot pot bottom material, in particular to a hot pot bottom material with pickled pepper and loach 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 ...

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.