CN112006260A - Spicy condiment sauce for instant hot pot and preparation method thereof - Google Patents
Spicy condiment sauce for instant hot pot and preparation method thereof Download PDFInfo
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- CN112006260A CN112006260A CN202011026309.XA CN202011026309A CN112006260A CN 112006260 A CN112006260 A CN 112006260A CN 202011026309 A CN202011026309 A CN 202011026309A CN 112006260 A CN112006260 A CN 112006260A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000013409 condiments Nutrition 0.000 title abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 43
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 241000758706 Piperaceae Species 0.000 claims abstract description 17
- 235000013599 spices Nutrition 0.000 claims abstract description 15
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 11
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 11
- 235000013311 vegetables Nutrition 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 5
- 239000000052 vinegar Substances 0.000 claims abstract description 5
- 239000003921 oil Substances 0.000 claims description 62
- 235000019198 oils Nutrition 0.000 claims description 62
- 239000000843 powder Substances 0.000 claims description 30
- 239000006002 Pepper Substances 0.000 claims description 26
- 235000016761 Piper aduncum Nutrition 0.000 claims description 26
- 240000003889 Piper guineense Species 0.000 claims description 26
- 235000017804 Piper guineense Nutrition 0.000 claims description 26
- 235000008184 Piper nigrum Nutrition 0.000 claims description 26
- 235000021552 granulated sugar Nutrition 0.000 claims description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 15
- 239000004223 monosodium glutamate Substances 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 15
- 241001127714 Amomum Species 0.000 claims description 14
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 244000291564 Allium cepa Species 0.000 claims description 10
- 240000002234 Allium sativum Species 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 235000004611 garlic Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 210000000582 semen Anatomy 0.000 claims description 7
- 240000001844 Capsicum baccatum Species 0.000 claims description 5
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 5
- 244000062793 Sorghum vulgare Species 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000010304 firing Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 235000019713 millet Nutrition 0.000 claims description 5
- 238000000643 oven drying Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 239000008159 sesame oil Substances 0.000 claims description 5
- 235000011803 sesame oil Nutrition 0.000 claims description 5
- UAJTZZNRJCKXJN-UHFFFAOYSA-M sodium;2-dodecoxy-2-oxoethanesulfonate Chemical compound [Na+].CCCCCCCCCCCCOC(=O)CS([O-])(=O)=O UAJTZZNRJCKXJN-UHFFFAOYSA-M 0.000 claims description 5
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 4
- 235000012424 soybean oil Nutrition 0.000 claims description 4
- 239000003549 soybean oil Substances 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 241000159443 Myrcia Species 0.000 claims description 3
- 244000270834 Myristica fragrans Species 0.000 claims description 3
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 3
- 235000004347 Perilla Nutrition 0.000 claims description 3
- 244000124853 Perilla frutescens Species 0.000 claims description 3
- 239000001702 nutmeg Substances 0.000 claims description 3
- 241001346334 Amomum tsao-ko Species 0.000 claims description 2
- 244000116484 Inula helenium Species 0.000 claims description 2
- 235000002598 Inula helenium Nutrition 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 239000003205 fragrance Substances 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 240000002943 Elettaria cardamomum Species 0.000 abstract description 4
- 235000005300 cardamomo Nutrition 0.000 abstract description 4
- 238000007598 dipping method Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 244000025254 Cannabis sativa Species 0.000 abstract description 2
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 abstract description 2
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 abstract description 2
- 235000009120 camo Nutrition 0.000 abstract description 2
- 235000005607 chanvre indien Nutrition 0.000 abstract description 2
- 239000011487 hemp Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000019654 spicy taste Nutrition 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 240000007232 Illicium verum Species 0.000 description 12
- 235000008227 Illicium verum Nutrition 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 8
- 235000021186 dishes Nutrition 0.000 description 5
- 239000002304 perfume Substances 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a spicy dipping sauce for an instant hot pot and a preparation method thereof. The spicy dip condiment disclosed by the invention comprises a spicy bag, a vegetable bag, an oil bag and a vinegar bag, and can be added and mixed according to the taste of a customer, so that the eating requirement of a hot pot which is convenient to eat at any time and any place is met, and the inherent spicy taste of the hot pot is maintained; the invention well blends the fragrance and the hemp of the spice into the oil through reasonable spice compatibility and a preparation method; because the oil for frying the peppers is firstly treated by the peppers, the tsaoko cardamom and the aniseed, the fragrance of the peppers, the tsaoko cardamom and the aniseed has fragrance with the peppers of the peppers made by the chemical action of the peppers; the invention has low cost of raw materials and manufacture, is suitable for mass consumption, and is convenient for manufacture and storage.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a spicy dip for an instant hot pot and a preparation method thereof.
Background
The popular characteristics of convenient and fast chafing dish catering are accepted and liked by consumers, along with different life styles, the types and the operation modes of the chafing dish also have great innovation, namely a southern chafing dish which is famous for being numb, spicy and hot, and a northern chafing dish and a new chafing dish which are mainly represented by instant-boiled mutton.
Eating chafing dish in the traditional sense is mainly realized by focusing on families or restaurants, and needs to depend on a specified place. With the continuous improvement of living standard of people, the activities of going out to travel, camping in the open air and the like are increased day by day, and the problem of eating at random and indefinite places is also a big problem. The convenient hot pot can enable people to eat the long-time hot pot at any time and any place, is convenient to carry and eat, does not need to wait for a long time, and does not leave a large amount of 'hot pot taste' on the body after eating, thereby being easier to be loved by busy people nowadays.
When the hot pot is eaten, the dipping sauce is also an essential ingredient, and the taste of the hot pot can be improved by more than one level by one good dipping sauce. At present, many convenient chafing dishes do not mix dipping sauce for users, even if the chafing dishes are mixed with seasonings, the chafing dishes have single taste and poor mouthfeel, and if the chafing dishes are mixed with seasonings, the eating experience of the chafing dishes is greatly reduced.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the spicy dip for the convenient hot pot;
the invention also aims to provide a preparation method of the instant hot pot spicy dip.
The purpose of the invention is realized by the following technical scheme: a preparation method of a spicy dip sauce for an instant hot pot comprises the following steps:
s1, preparing spicy powder: adding fructus Zanthoxyli, fructus Tsaoko and fructus Anisi Stellati into cold mixed oil, heating with slow fire, stopping heating when the oil is hot, taking out fructus Zanthoxyli, fructus Tsaoko and fructus Anisi Stellati with strainer, and mixing the oil in the pot; adding the dried pod peppers and the millet peppers into the blend oil in the pot, frying, grinding into pepper powder, and adding edible salt, white granulated sugar and monosodium glutamate into the pepper powder to obtain spicy powder;
s2, making the vegetable bag: cutting fresh herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii, herba Coriandri and herba Houttuyniae into segments, oven drying, pulverizing, sterilizing, and packaging;
s3, making oil bags: adding oil into the pan, boiling the oil, adding the scallion, the ginger and the garlic bulb, adding the sesame oil after the scallion, the ginger and the garlic bulb turn yellow, boiling the oil, turning off the fire, cooling the oil to 70-80 ℃, and adding the following spices: rhizoma Kaempferiae, radix Angelicae Dahuricae, radix aucklandiae, fructus Tsaoko, semen Myristicae, cortex Cinnamomi Japonici, fructus Anisi Stellati, folium Perillae and folium Neocinnamomi Delavayi, firing until the oil is boiled, extinguishing fire, standing at normal temperature for 2-3 hr, filtering herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii and spice, sterilizing, and packaging to obtain the oil bag.
Further, in the step S1, the weight part ratio of the pepper, the tsaoko amomum fruit and the aniseed is 2-3:1: 1.
Further, in the step S1, the chili powder, the edible salt, the white granulated sugar and the monosodium glutamate are in parts by weight: 2-6 parts of chilli powder, 0.5-2 parts of edible salt, 0.5-2 parts of white granulated sugar and 0.5-2 parts of monosodium glutamate.
Further, the temperature of the drying in the step S2 is 50 to 60 ℃.
Further, the perfume in step S3 comprises the following components in parts by weight: 10-20 parts of rhizoma kaempferiae, 20-25 parts of radix angelicae, 15-22 parts of elecampane, 26-35 parts of amomum tsao-ko, 15-20 parts of nutmeg, 30-35 parts of cassia bark, 15-22 parts of aniseed, 60-80 parts of aniseed, 20-25 parts of perilla leaf and 20-25 parts of myrcia.
Further, the oil in step S3 is any one of soybean oil, rapeseed oil, and blend oil.
Further, it also includes a vinegar bag.
The spicy dip sauce for the convenient hot pot prepared by the method.
When the spicy hot rice is eaten, the spicy hot rice, the vegetable bag, the oil bag and the vinegar bag are mixed and stirred uniformly, and the spicy hot rice can be added according to personal taste.
The invention has the following advantages: the spicy dip condiment disclosed by the invention comprises a spicy bag, a vegetable bag, an oil bag and a vinegar bag, and can be added and mixed according to the taste of a customer, so that the eating requirement of a hot pot which is convenient to eat at any time and any place is met, and the inherent spicy taste of the hot pot is maintained; the invention well blends the fragrance and the hemp of the spice into the oil through reasonable spice compatibility and a preparation method; because the oil for frying the peppers is firstly treated by the peppers, the tsaoko cardamom and the aniseed, the fragrance of the peppers, the tsaoko cardamom and the aniseed has fragrance with the peppers of the peppers made by the chemical action of the peppers; the invention has low cost of raw materials and manufacture, is suitable for mass consumption, and is convenient for manufacture and storage.
Detailed Description
The invention is further described below with reference to examples, without limiting the scope of the invention to the following:
example 1: a preparation method of a spicy dip sauce for an instant hot pot comprises the following steps:
s1, preparing spicy powder: taking the pepper, the tsaoko amomum fruits and the star anise, wherein the weight ratio of the pepper to the tsaoko amomum fruits to the star anise is 3:1:1, adding the pepper, the tsaoko amomum fruits and the star anise into cold blend oil, heating the mixture with slow fire, turning off the fire when the oil is heated to six days, fishing out the pepper, the tsaoko amomum fruits and the star anise by using a strainer, and keeping the blend oil in a pot; adding the dried pod peppers and the millet peppers into the blend oil in the pot, frying, grinding into pepper powder, and adding edible salt, white granulated sugar and monosodium glutamate into the pepper powder to obtain spicy powder; the chili powder, the edible salt, the white granulated sugar and the monosodium glutamate are as follows in parts by weight: 2 parts of chilli powder, 0.5 part of edible salt, 0.5 part of white granulated sugar and 1 part of monosodium glutamate;
s2, making the vegetable bag: cutting fresh herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii, herba Coriandri and herba Houttuyniae into segments, oven drying at 50 deg.C, pulverizing, sterilizing, and packaging;
s3, making oil bags: adding soybean oil into a pot, boiling the oil, adding the scallion, the ginger and the garlic bulb, adding the sesame oil after the scallion, the ginger and the garlic bulb turn yellow, boiling the oil, turning off the fire, cooling the oil to 70 ℃, and adding the following spices: rhizoma kaempferiae, radix Angelicae Dahuricae, radix aucklandiae, fructus Tsaoko, semen Myristicae, cortex Cinnamomi Japonici, fructus Anisi Stellati, folium Perillae and folium Neocinnamomi Delavayi, firing until the oil is boiled, extinguishing the fire, standing at normal temperature for 2h, filtering herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii and spice, sterilizing, and bagging to obtain the oil bag. Wherein the perfume comprises the following components in parts by weight: 10 parts of rhizoma kaempferiae, 20 parts of radix angelicae, 15 parts of radix aucklandiae, 26 parts of fructus amomi, 15 parts of nutmeg, 30 parts of cassia bark, 15 parts of aniseed, 60 parts of fennel, 20 parts of perilla leaf and 20 parts of myrcia.
Example 2: a preparation method of a spicy dip sauce for an instant hot pot comprises the following steps:
s1, preparing spicy powder: taking the pepper, the tsaoko amomum fruits and the star anise, wherein the weight ratio of the pepper to the tsaoko amomum fruits to the star anise is 2:1:1, adding the pepper, the tsaoko amomum fruits and the star anise into cold blend oil, heating the mixture with slow fire, turning off the fire when the oil is heated to six days, fishing out the pepper, the tsaoko amomum fruits and the star anise by using a strainer, and keeping the blend oil in a pot; adding the dried pod peppers and the millet peppers into the blend oil in the pot, frying, grinding into pepper powder, and adding edible salt, white granulated sugar and monosodium glutamate into the pepper powder to obtain spicy powder; the chili powder, the edible salt, the white granulated sugar and the monosodium glutamate are as follows in parts by weight: pepper powder 6, edible salt 2, white granulated sugar 2 and monosodium glutamate 2;
s2, making the vegetable bag: cutting fresh herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii, herba Coriandri and herba Houttuyniae into segments, oven drying at 60 deg.C, pulverizing, sterilizing, and packaging;
s3, making oil bags: adding rapeseed oil into a pot, boiling the oil, adding the scallion, the ginger and the garlic bulb, adding sesame oil after the scallion, the ginger and the garlic bulb turn yellow, boiling the oil, turning off the fire, cooling the oil to 80 ℃, and adding the following spices: rhizoma kaempferiae, radix Angelicae Dahuricae, radix aucklandiae, fructus Tsaoko, semen Myristicae, cortex Cinnamomi Japonici, fructus Anisi Stellati, folium Perillae and folium Neocinnamomi Delavayi, firing until the oil is boiled, extinguishing the fire, standing at normal temperature for 3h, filtering herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii and spice, sterilizing, and bagging to obtain the oil bag. Wherein the perfume comprises the following components in parts by weight: rhizoma kaempferiae 20, radix Angelicae Dahuricae 25, radix aucklandiae 22, fructus Tsaoko 35, semen Myristicae 20, cortex Cinnamomi Japonici 35, fructus Anisi Stellati 22, fructus Anisi Stellati 80, folium Perillae 25, and folium Neocinnamomi Delavayi 25.
Example 3: a preparation method of a spicy dip sauce for an instant hot pot comprises the following steps:
s1, preparing spicy powder: taking the pepper, the tsaoko amomum fruits and the star anise, wherein the weight part ratio of the pepper to the tsaoko amomum fruits to the star anise is 2.5:1:1, adding the pepper, the tsaoko amomum fruits and the star anise into cold blend oil, heating the mixture with soft fire, turning off the fire when the oil is heated, fishing out the pepper, the tsaoko amomum fruits and the star anise by using a strainer, and keeping the blend oil in a pot for later; adding the dried pod peppers and the millet peppers into the blend oil in the pot, frying, grinding into pepper powder, and adding edible salt, white granulated sugar and monosodium glutamate into the pepper powder to obtain spicy powder; the chili powder, the edible salt, the white granulated sugar and the monosodium glutamate are as follows in parts by weight: pepper powder 4, edible salt 1, white granulated sugar 1 and monosodium glutamate 1;
s2, making the vegetable bag: cutting fresh herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii, herba Coriandri and herba Houttuyniae into segments, oven drying at 55 deg.C, pulverizing, sterilizing, and packaging;
s3, making oil bags: adding oil (soybean oil, rapeseed oil or blend oil) into the pan, boiling the oil, adding shallot, ginger and garlic bulb, adding sesame oil after the shallot, ginger and garlic bulb turn yellow, boiling the oil, turning off the fire, cooling the oil to 75 ℃, and adding the following spices: rhizoma kaempferiae, radix Angelicae Dahuricae, radix aucklandiae, fructus Tsaoko, semen Myristicae, cortex Cinnamomi Japonici, fructus Anisi Stellati, folium Perillae and folium Neocinnamomi Delavayi, firing until the oil is boiled, extinguishing fire, standing at normal temperature for 2.5h, filtering herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii and spice, sterilizing, and packaging to obtain the oil bag. Wherein the perfume comprises the following components in parts by weight: rhizoma kaempferiae 12, radix Angelicae Dahuricae 23, radix aucklandiae 20, fructus Tsaoko 32, semen Myristicae 18, cortex Cinnamomi Japonici 32, fructus Anisi Stellati 16, fructus Anisi Stellati 68, folium Perillae 23, and folium Neocinnamomi Delavayi 23.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can substitute or change the technical solution of the present invention and the inventive concept within the technical scope of the present invention.
Claims (8)
1. The preparation method of the spicy dip sauce for the instant hot pot is characterized by comprising the following steps:
s1, preparing spicy powder: adding fructus Zanthoxyli, fructus Tsaoko and fructus Anisi Stellati into cold mixed oil, heating with slow fire, stopping heating when the oil is hot, taking out fructus Zanthoxyli, fructus Tsaoko and fructus Anisi Stellati with strainer, and mixing the oil in the pot; adding the dried pod peppers and the millet peppers into the blend oil in the pot, frying, grinding into pepper powder, and adding edible salt, white granulated sugar and monosodium glutamate into the pepper powder to obtain spicy powder;
s2, making the vegetable bag: cutting fresh herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii, herba Coriandri and herba Houttuyniae into segments, oven drying, pulverizing, sterilizing, and packaging;
s3, making oil bags: adding oil into the pan, boiling the oil, adding the scallion, the ginger and the garlic bulb, adding the sesame oil after the scallion, the ginger and the garlic bulb turn yellow, boiling the oil, turning off the fire, cooling the oil to 70-80 ℃, and adding the following spices: rhizoma Kaempferiae, radix Angelicae Dahuricae, radix aucklandiae, fructus Tsaoko, semen Myristicae, cortex Cinnamomi Japonici, fructus Anisi Stellati, folium Perillae and folium Neocinnamomi Delavayi, firing until the oil is boiled, extinguishing fire, standing at normal temperature for 2-3 hr, filtering herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii and spice, sterilizing, and packaging to obtain the oil bag.
2. The method for preparing the instant hot pot spicy dip sauce according to claim 1, wherein the weight part ratio of the pepper, the tsaoko amomum fruit and the aniseed in the step S1 is 2-3:1: 1.
3. The method for preparing the instant hot pot spicy dip according to claim 1, wherein the chili powder, the edible salt, the white granulated sugar and the monosodium glutamate in the step S1 comprise the following components in parts by weight: 2-6 parts of chilli powder, 0.5-2 parts of edible salt, 0.5-2 parts of white granulated sugar and 0.5-2 parts of monosodium glutamate.
4. The method for preparing the instant hot pot spicy dip according to claim 1, wherein the drying temperature in the step S2 is 50-60 ℃.
5. The method for preparing the instant hot pot spicy dip according to claim 1, wherein the spices in the step S3 comprise the following components in parts by weight: 10-20 parts of rhizoma kaempferiae, 20-25 parts of radix angelicae, 15-22 parts of elecampane, 26-35 parts of amomum tsao-ko, 15-20 parts of nutmeg, 30-35 parts of cassia bark, 15-22 parts of aniseed, 60-80 parts of aniseed, 20-25 parts of perilla leaf and 20-25 parts of myrcia.
6. The method as claimed in claim 1, wherein the oil in step S3 is selected from soybean oil, rapeseed oil and blend oil.
7. The method for making the instant hot pot spicy dip according to claim 1, which is characterized in that the method further comprises a vinegar bag.
8. An instant chafing dish spicy dip made according to the method of claim 1.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011026309.XA CN112006260A (en) | 2020-09-25 | 2020-09-25 | Spicy condiment sauce for instant hot pot and preparation method thereof |
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| CN202011026309.XA CN112006260A (en) | 2020-09-25 | 2020-09-25 | Spicy condiment sauce for instant hot pot and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115119930A (en) * | 2022-05-19 | 2022-09-30 | 兴平市田源调味品有限公司 | Preparation method of spicy hot-boiled and baked condiment sauce |
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2020
- 2020-09-25 CN CN202011026309.XA patent/CN112006260A/en not_active Withdrawn
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115119930A (en) * | 2022-05-19 | 2022-09-30 | 兴平市田源调味品有限公司 | Preparation method of spicy hot-boiled and baked condiment sauce |
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