Drunk pepper for hotpot condiment and fermented brewing method of drunken pepper

Abstract

The invention discloses drunken peppers for hotpot condiments and a drunken pepper fermentation brewing method, and relates to the technical field of drunken peppers. The drunken pepper for the hotpot condiment comprises the following formula raw materials: red capsicum frutescens, red capsicum frutescens, ginger, garlic, kaoliang spirit, seasonings and spices, and the fermentation brewing method of the drunken pepper for the hotpot condiment comprises the four steps of crushing, fermenting, mixing and filling. According to the drunken pepper for the hotpot condiment, the condition of heavy fire does not occur when the drunken pepper for the hotpot condiment is eaten, so that the discomfort caused to part of people due to the fact that the fire is too heavy when the drunken pepper is used as the hotpot condiment is effectively relieved, the practicability of the drunken pepper is effectively enhanced, and the drunken pepper has a good nourishing effect due to the addition of the fructus lycii; and a small amount of oil is added, so that the drunken pepper is rich in taste and spicy but not oily when being eaten, the phenomenon of eating discomfort caused by large oiliness is prevented, the application range of the drunken pepper is widened, and the market competitiveness of the drunken pepper is enhanced.

Description

technical field [0001] The invention relates to the technical field of drunken peppers, in particular to a drunken pepper used for hot pot base material and a method for fermenting and brewing the drunken peppers. Background technique [0002] The quality and taste of hot pot mainly depend on the quality and taste of hot pot base, which is a combination of various seasonings. There are new hot pot bases. At present, hot pot bases with different formulas have great differences in taste and taste. Zuijiao is a new type of hotpot base. A large amount of chili peppers are prepared as the main raw material, which makes it easy to have a heavier anger when eating, making some people unsuitable for eating, and indirectly reducing the market competitiveness of drunk peppers, and the added fat in drunk peppers is too much. There are also cumbersome production steps and high production costs. SUMMARY OF THE INVENTION [0003] The purpose of the present invention is to provide a ki...

AI Technical Summary

Problems solved by technology

[0002] The quality and taste of hot pot mainly depend on the quality and taste of hot pot bottom material, which is a combination of various seasonings. With the improvement of people's living standards, people have higher and higher requirements for the taste of hot pot bottom material. There are new hot pot base materials. At present, different recipes of hot pot base materials have great differences in taste, and the taste has its own advantages. Drunk pepper is a new type of hot pot base material. Some of the existing drunk peppers are used. A large amount of chili is prepared as the main raw material, which makes it easy to get angry when eating, making some people unsuitable for consumption, indirectly reducing the market competitiveness of drunken peppers, and the added oil in drunken peppers is too much. There is also the phenomenon that the production steps are loaded down with trivial details and the production cost is higher