Hotpot condiment and preparation method thereof

Abstract

The invention provides a hotpot condiment and a preparation method thereof. The raw materials needed by the invention include: 800-1200 parts of butter, 150-250 parts of vegetable oil, 600-1000 partsof chili, 70-120 parts of broad bean paste, 7-12 parts of edible salt, 150-230 parts of Chinese prickly ash, 20-40 parts of old ginger, 30-50 parts of garlic, 15-25 parts of fermented soya beans, 15-25 parts of chicken essence, 2-5 parts of rock sugar, 15-25 parts of cooking wine, 20-40 parts of pea, 15-25 parts of turmeric, 20-40 parts of Alpinia tonkinensis Gagnep, and 70-120 parts of allium fistulosum stalk. The preparation method provided by the invention has a high degree of automation, utilizes the cooperation of a stir-frying device, a cooling device, a capping machine, a first electromagnetic valve and a second electromagnetic valve to realize automatic production and packaging of the stir-frying process, the stirring and frying efficiency is high, the labor intensity of the stir-frying workers is greatly eased while the quality of the hotpot condiment is guaranteed.

Description

technical field [0001] The invention relates to the technical field of food seasoning, in particular to a hot pot base and a preparation method thereof. Background technique [0002] Hot pot, known as "antique soup" in ancient times, is named after the "gudong" sound when food is put into boiling water. It is an original Chinese delicacy with a long history and is a food suitable for all ages. Hot pot generally uses a pot as a utensil, boils the pot with a heat source, and boils water or soup to cook food. Its characteristic is to eat while cooking. When eating, the food is still steaming and the soup is one. Sichuan hot pot is an important representative of the taste of hot pot. The characteristics of Sichuan hot pot are hemp, spicy, fresh, fragrant, crisp and tender. The beauty of Sichuan hot pot lies in its taste, and its taste comes from the hot pot base material, which determines The flavor of hot pot is also the most critical part of making hot pot. The existing hot p...

AI Technical Summary

Problems solved by technology

Sichuan hot pot is an important representative of the taste of hot pot. The characteristics of Sichuan hot pot are hemp, spicy, fresh, fragrant, crisp and tender. The beauty of Sichuan hot pot lies in its taste, and its taste comes from the hot pot base material, which determines The flavor of hot pot is also the most critical part of making hot pot. The existing hot pot bottom materials have the following problems: First, the hot pot bottom materials are made by frying. During the frying process, the materials need to be fully stirred and mixed, and then Processing and production, filling and bagging after production, but the current hot pot bottom material production process is low in automation, manual operations are generally used, and the efficiency of stirring and frying is low, thereby affecting the taste of the hot pot bottom material; the second is that the existing hot pot bottom material is too much In pursuit of the color, fragrance, and spicyness of the hot pot base, various additives and food flavors are added in the process of frying the hot pot base, so that the hot pot base loses its original taste, the taste is not good, and it will cause damage to the human body after eating , getting angry, gastrointestinal discomfort, sore throat, dry mouth, etc.

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