Chafing dish bottom material and making method thereof

Abstract

The invention relates to a chafing dish bottom material and a making method thereof. The chafing dish bottom material comprises the following raw materials of beef tallow for the chafing dish bottom material, a thick broad-bean sauce, old ginger, garlic, Ciba hot peppers, a soybean sauce similar with fermented soya beans, red peppercorns, edible oil, yellow wine, spice, pepper fruits, edible salt, white sugar, monosodium glutamate, I+G, chafing dish mate, ethyl maltol, chive oil, oil for a spiced chicken with a chili sauce, and flavored protein cream. The making method comprises the following steps of I, putting the beef tallow for the chafing dish bottom material in a bottom material pot, and performing melting to obtain a mixture I; II, putting the Ciba hot peppers to the mixture I in the step 1 to obtain a mixture II; III, adding the thick broad-bean sauce, the old ginger, the garlic, the soybean sauce similar with fermented soya beans and the yellow wine to the mixture II in the step II to obtain a mixture III; IV, adding the edible salt and the white sugar to the mixture III in step III to obtain a mixture IV; step V, adding the red peppercorns to the mixture IV in step IV to obtain a mixture V; step VI, heating the edible oil, and sprinkling the heated oil to the mixture V in step V, and turning off the fire to obtain a mixture VI; step VII, adding the chafing dish mate to the mixture VI in step VI; VIII, adding the ethyl maltol to the mixture VII in step VII to obtain a mixture VIII; step IX, adding the chive oil, the oil for a spiced chicken with a chili sauce and the flavored protein cream to the mixture VIII in step VIII to obtain a mixture IX; and step X; adding the monosodium glutamate and the I+G to the mixture IX in step IX. The scheme not only can guarantee the color of the chafing dish bottom material, but also can guarantee the hardness of the chafing dish bottom material.

Description

technical field [0001] The invention relates to the technical field of food or food materials, in particular to a hot pot base material and a preparation method thereof. Background technique [0002] As a popular folk delicacy, hot pot is popular all over the country. Our country's hot pot is colorful, with a hundred pots and a thousand flavors. The hot pot bottom material is a more important concoction for making hot pot. [0003] The production of hot pot bottom ingredients must make full use of the fat-solubility and water-solubility of condiments when heated, so as to achieve "harmony of five flavors". This requires correct control of the heat, feeding sequence and cooking time during operation. The five flavors are blended in an appropriate proportion. Hot pot condiments are an organic combination of various condiments, and there is a delicate relationship between the five flavors and the balance. Excessive amounts of certain condiments will cover up the flavors of ...

AI Technical Summary

Problems solved by technology

[0006] The above-mentioned patents have the following technical problems: 1. The color of the hot pot bottom material is dull and the color is not good; 2. The hot pot bottom material relies on adding edible essence to increase the fragrance of the hot pot bottom material. The natural taste in the bottom material; 3. When the hot pot bottom material is finally packaged, it is prone to insufficient hardness

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