Sichuan beef tallow hotpot condiment

Abstract

The invention discloses a Sichuan beef tallow hotpot condiment, and relates to the field of food processing; the Sichuan beef tallow hotpot condiment is prepared by the following steps: S1, raw material preparation: weighing edible beef tallow, soup base, thick broad-bean sauce, broad bean sauce, glutinous rice cake chili, onion, rock sugar, ginger, garlic, Chinese prickly ash, spices, salt, fermented glutinous rice and wine; S2, frying materials: adding edible beef tallow into a pot for melting, adding onions, frying until the surfaces of the onions are burnt yellow, fishing out, continuouslyadding ginger, garlic and thick broad-bean sauce, frying until the oil is red brown, sequentially adding glutinous rice cake chili, table salt, Chinese prickly ash, broad bean sauce, spices, fermented glutinous rice and wine, frying the oil to remove water, adding rock candy, frying and melting rock candy to obtain a primary hotpot condiment product; S3, forming the condiment: putting the obtained primary product of the hotpot condiment into a hotpot condiment forming machine, and processing to obtain a finished product. The hotpot condiment prepared by the invention is mellow and rich in taste, free of mutton smell, ruddy in soup color and better in taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a Sichuan butter hot pot base material. Background technique [0002] Hot pot is an important item in Chinese food culture and has a long history in China. In order to improve the mouthfeel and increase the nutritional content of the cooked meat and vegetables, a base material consisting of soup, several seasonings and nutrients is generally added to the pot in advance. Our country has a vast territory, and there are differences in the tastes that people like in different places, and the hot and sour taste is also one of the tastes that the public generally likes and accepts. With the continuous improvement of people's living standards, the requirements for hot pot bottom materials are also getting higher and higher. While pursuing taste, they also pay more attention to the requirements for health and nutrition. [0003] At present, there are mainly butter and clear oil hot pot. ...

AI Technical Summary

Problems solved by technology

[0003] At present, there are mainly butter and clear oil hot pot. Due to the lack of aroma and taste, the clear oil hot pot is lacking in taste and cannot reach the aroma and taste of animal oil. Therefore, butter hot pot is more and more popular among the public, especially in Chongqing area of ​​my country. , the bottom material of the hot pot is mainly butter, but the traditional butter hot pot is simply boiled out of the beef fat, this kind of butter tastes fishy and the color is relatively turbid

Some diners often use butter soup base as a dipping material when eating. In winter when the temperature is low, the butter solidifies and becomes cloudy, which affects the experience of the eaters.