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Sour-soup hot pot condiment and preparation method thereof

A technology for hot pot base material and sour soup, which is applied in the field of preparation of hot pot base material for sour soup and fish, can solve the problem that the taste needs to be improved, and achieve the effect of palatability.

Inactive Publication Date: 2015-04-29
ZUNYI LIUHUZI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Another patent number is 201410270762.3, titled "A Sour Soup Hot Pot Base Material Formula and Its Preparation Method" Although the nutrition is not destroyed by high-temperature cooking, the taste still needs to be improved

Method used

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Embodiment Construction

[0033] A preparation method of sour soup hot pot bottom material:

[0034] Contains sauce packs and pepper oil packs;

[0035] The preparation method of the sauce pack is as follows: mix fermented tomato sauce, bad chili sauce and normal temperature rapeseed oil, gradually heat up to 110°C within 30 minutes, and add salt, monosodium glutamate, spices, citric acid during the heating process ; Seal the package after the mixture cools down naturally;

[0036] The pepper oil is packaged independently. When eating, pour the obtained sour soup into a pot with water, and then add the pepper oil after boiling. This can more effectively ensure that the numbness in the pepper oil is not volatilized, so as to achieve the taste palatable;

[0037] The parts by weight of raw materials used are:

[0038] 20-40 parts of rapeseed oil, 30-42 parts of fermented tomato paste, 15-18 parts of bad chili sauce, 10-15 parts of table salt, 37 parts of monosodium glutamate, 4-8 parts of spices, 1-5 ...

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Abstract

The invention relates to a sour-soup hot pot condiment. The sour-soup hot pot condiment comprises a sauce bag and a zanthoxylum oil bag. A preparation method of the sauce bag comprises the following steps: mixing fermented tomato sauce, fermented chili sauce and normal-temperature rapeseed oil, gradually heating to 110 DEG C within 30 minutes, and adding table salt, monosodium glutamate, spices and citric acid in the heating process; after the mixture is naturally cooled, carrying out sealed packaging. The zanthoxylum oil bag is independently packaged and is mixed with the sauce bag during eating. The sour-soup hot pot condiment comprises the following raw materials in parts by weight: 20-40 parts of rapeseed oil, 30-42 parts of fermented tomato sauce, 15-18 parts of fermented chili sauce, 10-15 parts of table salt, 37 parts of monosodium glutamate, 4-8 parts of spices, 1-5 parts of citric acid and 7-11 parts of zanthoxylum oil. The sour-soup hot pot condiment preserves the flavor and feature of hot pots and has palatable taste, and nutrients can be effectively prevented from being damaged.

Description

technical field [0001] The invention relates to a preparation method of sour soup fish hot pot bottom material. Background technique [0002] Sour soup is a very famous hot pot dish in Guizhou cuisine and Qian cuisine. Sour soup, a unique food of the Miao nationality, has a delicious sour taste and full of spicy power, which whets the appetite. [0003] According to legend, in ancient times, there lived a girl named Ana on Miaoling Mountain. She was not only beautiful, but also good at singing and dancing. Boys from hundreds of miles around all come to woo, and the girl will pour a bowl of fine wine made by herself to anyone who comes to woo, and those who are not liked will feel the taste of this bowl of wine is very sour, and their hearts are cold, but they don’t like it. I would like to leave, when the night is approaching, the reeds are playing, and the folk songs are bursting. The boys call the girl to meet with folk songs in front of and behind the house, and the gir...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/24A23L27/00A23L27/60
CPCA23L27/60A23L27/00A23L27/63A23V2002/00
Inventor 刘剑秋
Owner ZUNYI LIUHUZI FOOD
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