Spicy fish oil hotpot condiment and preparation method thereof

Abstract

The invention discloses spicy fish oil hotpot condiment and a preparation method thereof. The spicy fish oil hotpot condiment is prepared from the following ingredients (by weight): 90-120 parts of fish oil, 10-20 parts of thick broad-bean sauce, 10-30 parts of chilli, 8-10 parts of Chinese prickly ash, 3-5 parts of ginger, 2-3 parts of garlic, 0.3-0.5 part of anise, 0.2-0.3 part of cassia, 0.2-0.3 part of bay leaf, 0.1-0.2 part of neolitsea ellipsoides allen, 0.2-0.3 part of rhizoma kaempferiae, 0.3-0.8 part of common fennel fruit, 0.2-0.3 part of cardamom, 0.3-0.8 part of tsaoko fruit, 0.3-0.8 part of clove, 0.3-0.8 part of villous amomum fruit, 0.2-0.5 part of cape jasmine, 0.4-0.6 part of licorice, 0.2-0.5 part of dried orange peel, 0.5-1 part of liquor, 0.5-1 part of rock sugar, 1-3 parts of fermented soya bean, 0.5-2 parts of radix platycodi, 1-2 parts of herba lopatheri, 0.8-1 part of Chinese olive and 0.4-0.8 part of exocarpium citri rubrum. The product has red and bright color and rich mouthfeel, whets appetite, is tasty and has endless aftertaste.

Description

technical field [0001] The invention relates to the field of food, in particular to a spicy fish oil hot pot base and a preparation method thereof. Background technique [0002] At present, there are mainly butter and clear oil hot pots, etc., but traditional hot pots have the disadvantage of being easy to get angry. After eating, they are very irritating to the throat and intestines and stomach, especially butter hot pots are also prone to diarrhea and other problems. However, the lack of aroma and mouthfeel of vegetable oil hot pot is lacking in taste, which cannot reach the aroma and mouthfeel of animal oil; it is easy to cause the human body to get angry, so there is a need for a hot pot bottom material that not only satisfies people's taste desires but also can stimulate appetite. [0003] The hot pot needs to be used together with the base material. The process of boiling the broth requires a lot of time, manpower, material resources and energy. At the same time, the c...

AI Technical Summary

Problems solved by technology

[0002] At present, there are mainly butter and clear oil hot pots, but traditional hot pots have the disadvantage of being easy to get angry. After eating, they are very irritating to the throat and intestines and stomach, especially butter hot pots are also prone to diarrhea and other problems

However, the lack of aroma and taste of vegetable oil hot pot is lacking in taste, which cannot reach the aroma and taste of animal oil; it is easy to cause the human body to get angry, so there is a need for a hot pot base that not only satisfies people's taste desires but also stimulates appetite.

[0003] The hot pot needs to be used together with the base material. The process of boiling the broth requires a lot of time, manpower, material resources and energy. At the same time, the cooking process is complicated and troublesome. It is also necessary to take into account the taste of different groups of people when cooking. However, the current hot pot bottom The broth concentrate is added to the ingredients, but this kind of hot pot can only solve the problem of perishable deterioration by adding preservatives, and the hot pot base is not mixed with broth, which will affect the taste of the hot pot and fail to meet the requirements of hot pot aroma