Medium-spicy beef tallow hotpot condiment

Abstract

The invention relates to the technical field of hotpot condiments, and discloses a medium-spicy beef tallow hotpot condiment. The beef tallow hotpot condiment is prepared from edible animal oil, edible vegetable oil, green onions, ginger, garlic, thick broad-bean sauce, chilies, fermented soya beans, Chinese prickly ash, pickled ginger, salt, rock candy, sodium glutamate, chicken essence seasoning, edible essence and flavor, food additives, white spirit and spices. According to the medium-spicy beef tallow hotpot condiment, the beef tallow hotpot condiment is prepared from the edible animal oil, the edible vegetable oil, the green onions, the ginger, the garlic, the thick broad-bean sauce, the chilies, the fermented soya beans, the Chinese prickly ash, the pickled ginger, the salt, the rock candy, the sodium glutamate, the chicken essence seasoning, the edible essence and flavor, the food additives, the white spirit and the spices jointly, the processing method of the hotpot condiment is clear, material components are strictly specified, the taste deviation of different batches of beef tallow hotpot condiments is reduced, and the problems that the process steps of the beef tallow hotpot condiment are not clear, the raw material ratio is not clear, and the taste difference of different batches of beef tallow hotpot condiments is large are solved.

Description

technical field [0001] The invention relates to the technical field of hot pot base material, in particular to a medium-spicy butter hot pot base material. Background technique [0002] Butter hot pot is a kind of Sichuan hot pot. Whether the hot pot is authentic or delicious depends on the base material. The quality of the base material directly determines the overall taste of the hot pot. Careful selection, it is precisely because of this quality requirement of excellence, that butter hot pot is loved by more and more people, so there are many different flavors of butter hot pot bases on the market. [0003] Most of the butter hot pot bases on the market are made of pure butter as the main body, supplemented by bean paste, Chinese pepper, spices and seasonings, but these existing hot pot bases contain a lot of saturated fatty acids. Regular consumption will increase the cholesterol content in plasma, which may lead to hyperlipidemia and arteriosclerosis. Moreover, in the ...

AI Technical Summary

Problems solved by technology

[0003] Most of the butter hot pot bases on the market are pure butter as the main body, supplemented with bean paste, Chinese prickly ash, spices and seasonings, but these existing hot pot bases contain a large amount of saturated fatty acids. Regular consumption will increase the cholesterol content in the blood plasma, which may cause hyperlipidemia and arteriosclerosis. In addition, in the production process of the existing butter hot pot base, the process steps are unclear and the ratio of raw materials is unknown, resulting in different batches of There is a big difference in flavor and taste among the butter hot pot bottom materials