Flavor-enhanced multi-strain enzymatic fermentation hotpot condiment and preparation method thereof

Abstract

The invention relates to the technical field of food, and discloses a flavor-enhanced multi-strain enzymatic fermentation hotpot condiment which comprises the following raw materials in parts by weight: 16-20 parts of animal and vegetable oil, 6-8 parts of dried chilies, 1-2 parts of Chinese prickly ash, 1-2 parts of bean halves, 0.2-0.5 part of fermented soya beans, 0.1-0.3 part of fermented glutinous rice, 1-2 parts of table salt, 0.2-0.5 part of pickled chilies, 0.3-0.6 part of old ginger, 0.1-0.3 part of garlic, 0.5-0.8 part of a flavor enhancer and 0.1-0.2 part of compound spices. The raw materials are rich in nutrition and free of plant diseases and insect pests, and the prepared hotpot condiment is unique in flavor. The preparation method of the hotpot condiment comprises the following steps: S1, screening raw materials, namely selecting high-quality raw materials without the plant diseases and insect pests; S2, making fermented glutinous rice cake chilies; S3, stir-frying, seasoning and boiling; S4, filling and cooling; and S5, outer packaging, carrying out out packaging on the inner bag in the step S5, and obtaining a finished product. The method is simple in process, easy to operate and suitable for large-scale production.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an aroma-enhancing multi-strain enzymatically fermented hot pot base material and a preparation method thereof. Background technique [0002] The hot pot base is a kind of condiment that is industrially produced with a variety of seasonings, animal oil or vegetable oil, salt, watercress, pepper, pepper, spices and monosodium glutamate, etc., with a special flavor design. Colorful, popular among consumers. Pixian Douban is generally reused as the traditional hot pot base, but Pixian Douban tends to make the hot pot soup black and muddy, with poor visual effect and bad taste. In order to overcome the defects of the traditional hot pot bottom material, people in the industry have carried out continuous research and exploration, and finally replaced some Pixian Douban with Ciba pepper as the main raw material for making hot pot bottom material, and the color of the hot pot bottom mater...

AI Technical Summary

Problems solved by technology

If you choose an appropriate cooking device, and then choose experienced masters in this industry to cook the hot pot bottom material, you can avoid sticking the pot in theory, but it is difficult for the hot pot bottom material to be used as a commercial condiment on a large scale. In the case of processing, ensuring the taste and aroma, the processing conditions are uniform and the effect of not sticking to the pot is achieved

Therefore, there is an urgent need in this area to develop a processing method for hot pot bottom material, so as to solve the defects of existing hot pot bottom material such as nutrient loss and peculiar smell caused by sticking in the cooking process.

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