Chafing dish seasoning with taste of curry and making method of chafing dish seasoning

Abstract

The invention belongs to the technical field of food condiments, and discloses chafing dish seasoning with the taste of curry. The chafing dish seasoning is prepared by compounding the following components in parts by weight: 20-30 parts of vegetable oil, 25-40 parts of curry powder, 10-20 parts of table salt, 5-10 parts of white sugar or crystal sugar, 3-8 parts of gourmet powder or chicken essence, and 1-2 parts of curry essence. The invention further discloses a making method of the chafing dish seasoning with the taste of curry. The making method comprises the following steps of uniformly stirring the curry powder, the table salt, the white sugar or crystal sugar, the gourmet powder or chicken essence and the curry essence, putting the vegetable oil into a pot for heating to 40-50 DEG C, then putting the stirred raw material components into the pot, and uniformly stirring the heated vegetable oil and the stirred raw material components so as to obtain the chafing dish seasoning. The chafing dish seasoning with the taste of curry, disclosed by the invention, is rich in the taste of curry, delicious in taste, moderate in mouth feel, and nutrient, healthy and novel in taste; the curry is initiatively used as one of the raw materials, so that the chafing dish seasoning is delicious, and besides, the appetite is stimulated; the making method is simple, the raw materials are easy to obtain, the chafing dish seasoning is suitable for batch production in factories, and good economic benefits can be generated.

Description

technical field [0001] The invention belongs to the technical field of food condiments, and in particular relates to a curry-flavored hot pot base and a preparation method thereof. Background technique [0002] Hot pot has the characteristics of convenient eating and rich nutrition, and is widely loved by the public. A few members of the family, relatives and friends often get together to eat hot pot. But present chafing dish bottom material is usually divided into trouble and clear soup taste. The spicy hot pot base contains peppers, peppers and other strong irritating seasonings. Many people cannot eat foods containing peppers, and the elderly and children cannot eat spicy food. Therefore, when a large group of people, old and small, gather When eating hot pot together, there is often a problem that it is difficult to adjust to the needs of others and cannot meet the needs of others; and due to differences in regional eating habits, the scope of application of spicy hot p...

AI Technical Summary

Problems solved by technology

However, the current hot pot base materials are usually divided into troublesome and clear soup flavors.

The spicy hot pot base contains peppers, peppers and other strong irritating seasonings. Many people cannot eat foods containing peppers, and the elderly and children cannot eat spicy food. Therefore, when a large group of people, old and small, gather When eating hot pot together, there is often the problem of being unable to meet the needs of others; and due to differences in regional eating habits, the scope of application of hot and spicy hot pot ingredients is limited

Clear soup-flavored hot pot bases usually use high broth as the stewed soup, and then add some other seasonings.

Generally speaking, the current hot pot base has a single taste and less choice, which cannot meet the needs of different groups, especially the elderly and children.