CN112167592A - Formula and preparation method of convenient hotpot condiment with soup flavor of Dongyinggong - Google Patents
Formula and preparation method of convenient hotpot condiment with soup flavor of Dongyinggong Download PDFInfo
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- 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
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- 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
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention discloses a formula and a preparation method of a convenient hotpot condiment with a Dongyinggong soup flavor, wherein the condiment comprises 30-50 parts of water, 3-5 parts of rapeseed oil, 25-30 parts of beef tallow, 3-5 parts of Pixian county broad bean paste, 1-2 parts of bullet chili, 4-7 parts of bell pepper, 3-6 parts of rattan pepper, 1-2 parts of a compound spice, 2-4 parts of ginger, 1-2 parts of garlic, 1-3 parts of green Chinese onion, 8-12 parts of salt, 3-6 parts of white granulated sugar, 1-3 parts of chicken essence, 4-6 parts of white spirit and 2-4 parts of a yeast extract; the winter yin Gong soup sauce bag comprises: 20-40 parts of chicken soup, 2-6 parts of shrimps, 3-5 parts of fresh straw mushroom, 2-4 parts of Tai type curry sauce, 1-3 parts of galangal, 1-3 parts of green lemon, 1-2 parts of citronella, 0.5-1 part of myrcia, 2-4 parts of pod pepper, 1-3 parts of fish sauce, 2-5 parts of olive oil, 5-8 parts of coconut milk and 3-6 parts of salt; nourishing and tonifying bags: 1-2 parts of codonopsis pilosula, 1-3 parts of medlar, 0.2-0.5 part of angelica, 0.1-0.3 part of astragalus membranaceus, 0.2-0.4 part of cistanche and 0.5-1 part of dendrobium officinale. The convenient hotpot condiment with the taste of the Dongyinggong soup has unique flavor, has the characteristics of spicy, hot, fresh and fragrant taste of the traditional hotpot, and is more suitable for the taste of the public.
Description
Technical Field
The invention relates to a formula of a convenient hotpot condiment with a soup flavor of Dongyinggong and a preparation method of the convenient hotpot condiment, belongs to the technical field of food processing, and particularly relates to a formula of a hotpot condiment and a preparation process of the hotpot condiment.
Background
The chafing dish is a cooking mode which takes a pot as a container to heat and boil soup or water to boil food. Various meats, vegetables, seafood, mushrooms, etc. can be used for boiling. The chafing dish is a traditional food in China, has the characteristics of being spicy, hot, fresh and fragrant, has rich taste and is popular with people. The core of the hot pot seasoning is the hot pot seasoning, and the taste and the flavor of the hot pot are directly influenced by the hot pot seasoning. With the mutual blending of diet culture in various regions, different people have some differences to the taste of the chafing dish. The Dongyinggong soup is a soup with special color in Laos of Thailand, and is sour, spicy, sweet, tender and smooth in taste, deeply loved by a plurality of people, and a plurality of people also choose to use the Dongyinggong soup to rinse and boil food, but because the Dongyinggong soup is relatively troublesome to prepare and inconvenient to eat, and some defects also exist in the aspect of taste, a convenient hotpot condiment combined with the taste of the Dongyinggong soup is needed, so that the hotpot combined with the taste of the Dongyinggong soup is more convenient to prepare, and the flavor of the Dongyinggong soup and the hotpot are fully combined.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a formula of a convenient hotpot condiment with a Dongyinggong soup flavor and a preparation method thereof, so that the convenient hotpot condiment with the Dongyinggong soup flavor and the hotpot flavor can be prepared more conveniently.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a formula of a convenient hotpot condiment with a soup flavor of Dongyinggong and a preparation method thereof are as follows:
the convenient hotpot condiment with the taste of the Dongyinggong soup comprises the following components in parts by weight: 30-50 parts of water, 3-5 parts of rapeseed oil, 25-30 parts of beef tallow, 3-5 parts of Pixian bean paste, 1-2 parts of bullet chili, 4-7 parts of bell pepper, 3-6 parts of rattan pepper, 1-2 parts of compound spice, 2-4 parts of ginger, 1-2 parts of garlic, 1-3 parts of green Chinese onion, 8-12 parts of salt, 3-6 parts of white granulated sugar, 1-3 parts of chicken essence, 4-6 parts of white spirit and 2-4 parts of yeast extract; the winter yin Gong soup sauce bag comprises: 20-40 parts of chicken soup, 2-6 parts of shrimps, 3-5 parts of fresh straw mushroom, 2-4 parts of Tai type curry sauce, 1-3 parts of galangal, 1-3 parts of green lemon, 1-2 parts of citronella, 0.5-1 part of myrcia, 2-4 parts of pod pepper, 1-3 parts of fish sauce, 2-5 parts of olive oil, 5-8 parts of coconut milk and 3-6 parts of salt; nourishing and tonifying bags: 1-2 parts of codonopsis pilosula, 1-3 parts of medlar, 0.2-0.5 part of angelica, 0.1-0.3 part of astragalus membranaceus, 0.2-0.4 part of cistanche and 0.5-1 part of dendrobium officinale.
Preferably, the compound spice is star anise, cassia bark, bay leaves, dried orange peel, tsaoko amomum fruits, fennel, liquorice, rhizoma kaempferiae and white cardamom in a ratio of 2:2.5:2:1.5:2:1:3:2:1.5:1: 2.
Preferably, the yeast extract is a substance which is obtained by breaking the walls of yeast, extracting proteins, nucleic acids, vitamins and the like in the yeast, and carrying out biological enzymolysis on the extracted substance, wherein the substance is rich in natural active ingredients such as small molecular amino acids, peptides, nucleotides, vitamins and the like, and the content of the amino acids is more than 30%, the content of the total proteins is more than 50%, and the content of the nucleotides is more than 10%.
The convenient hotpot condiment with the taste of the Dongyinggong soup is prepared in the following way:
(1) red oil bag
a. Cleaning the composite spice, draining, adding white wine, soaking for 1-2 hours, cleaning ginger, garlic and scallion, and cutting into slices for later use;
b. adding the bullet pepper and the lantern pepper into boiled water, boiling for 30 minutes, taking out, and smashing into the glutinous rice cake pepper;
c. adding rapeseed oil into a pot, then putting the beef tallow cut into small blocks into the pot, heating and curing, cooling to 80 ℃ after curing, adding the cut ginger, garlic and green Chinese onion, frying, popping out fragrance, adding the Pixian county broad bean paste and the processed glutinous rice cake chili sauce, and slowly frying for 1 hour with small fire;
d. filtering the soaked composite spice to remove the white spirit, and adding the filtered composite spice into a pot to fry for 20 minutes with a small fire;
e. white granulated sugar, salt, chicken essence and yeast extract are put into a mould to be cooled and shaped after water is evaporated;
(2) dongyinggong soup sauce
a. Removing shells of sea shrimps and shrimp threads, cleaning fresh straw mushrooms, cutting into small pieces, crushing shrimp meat and the fresh straw mushrooms into small particles for later use, and squeezing green lemons into juice for later use;
b. adding chicken soup, cluster pepper, galangal, citronella and myrcia into a container, boiling, stewing for 10 minutes, filtering to remove impurities, and adding the filtered chicken soup into the container again;
c. adding olive oil into a pot, and adding the prepared shrimp meat and fresh straw mushroom to stir-fry after the oil temperature reaches 200 ℃;
d. adding the fried shrimp meat, the fresh straw mushroom and the Tai type curry sauce into the chicken soup, boiling again, keeping for 5 minutes, then adding the fish sauce, the coconut milk and the green lemon juice, heating with soft fire, concentrating the soup to 1/5, and finally adding salt for seasoning to obtain the Dongyinggong soup sauce;
(3) nourishing bag
Cleaning and drying the food materials, crushing the food materials into particles with the particle size of 2-3mm, then filling the particles into a gauze bag and sealing the gauze bag.
Preferably, the chicken soup is prepared by the following preparation method:
cleaning 70-90 parts of chicken bones, removing internal organs on a framework, boiling the chicken bones in hot water for 5min, taking out the chicken bones, adding the chicken bones into 900 parts of water of 750-fold, stewing for 2-3 h after boiling, removing impurities and froth during stewing, adding 3-6 parts of green Chinese onion, 0.5-1.5 parts of ginger, 0.2-0.6 part of garlic, 4-6 parts of carrot, 4-6 parts of white radish, 1-3 parts of onion, 0.1-0.5 part of pepper granules, 8-12 parts of white spirit, 0.5-1.2 parts of white granulated sugar, 0.5-1.2 parts of salt, stewing for 0.5-1 h, filtering to remove ingredients, and stewing for 10min to obtain the chicken soup.
Preferably, the chicken soup comprises the following components in parts by weight: 80 parts of chicken bones, 800 parts of water, 5 parts of green Chinese onions, 1 part of ginger, 0.5 part of garlic, 5 parts of carrot, 5 parts of white radish, 2 parts of onion, 0.2 part of pepper granules, 10 parts of white spirit, 1 part of salt and 1 part of white granulated sugar.
Preferably, the first stewing time of the chicken bones is 2.5 hours, and the chicken bones are stewed for 45min again after other food materials are added.
Preferably, the red oil bag and the winter Yinggong soup sauce bag and the nourishing bag are separately vacuum-packaged.
(III) advantageous effects
The invention provides a formula of a convenient hotpot condiment with a soup flavor of Dongyinggong and a preparation method thereof. The method has the following beneficial effects:
(1) the convenient hotpot condiment with the flavor of the Dongyinggong soup comprises a red oil bag, a Dongyinggong soup sauce bag and a nourishing bag, the flavor of the Dongyinggong soup and the flavor of a local red oil hotpot are fully combined, and the addition amount of each material management bag can be selected according to personal taste in an independent packaging mode, so that the convenient hotpot condiment is suitable for the tastes of most people.
(2) The convenient hotpot condiment with the flavor of the Dongyinggong soup is used for concentrating the Dongyinggong soup to prepare the Dongyinggong soup sauce, the flavor of the Dongyinggong soup is kept, and meanwhile, clear water is added to boil the soup when the soup is eaten, so that the soup can be stewed and cooked, and the convenience is realized.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The formula and the preparation method of the convenient hotpot condiment with the Dongyinggong soup flavor comprise the following components in parts by weight: 30 parts of water, 3 parts of rapeseed oil, 25 parts of beef tallow, 3 parts of Pixian county broad bean paste, 2 parts of bullet chili, 7 parts of bell pepper, 6 parts of rattan pepper, 2 parts of compound spice, 4 parts of ginger, 2 parts of garlic, 3 parts of green Chinese onion, 12 parts of salt, 6 parts of white granulated sugar, 3 parts of chicken essence, 6 parts of white spirit and 4 parts of yeast extract; the winter yin Gong soup sauce bag comprises: 20 parts of chicken soup, 2 parts of sea shrimps, 3 parts of fresh straw mushroom, 4 parts of Taiwan curry sauce, 3 parts of galangal, 3 parts of green lemon, 2 parts of citronella, 1 part of bay leaves, 4 parts of pod pepper, 3 parts of fish sauce, 5 parts of olive oil, 8 parts of coconut milk and 6 parts of salt; nourishing and tonifying bags: 2 parts of codonopsis pilosula, 3 parts of medlar, 0.2 part of angelica, 0.1 part of astragalus membranaceus, 0.2 part of cistanche and 0.5 part of dendrobium officinale.
The compound spice is star anise, cassia bark, bay leaf, dried orange peel, tsaoko amomum fruit, fennel, liquorice, rhizoma kaempferiae and cardamom in a ratio of 2:2.5:2:1.5:2:1:3:2:1.5:1: 2.
The yeast extract is a substance which is prepared by breaking the walls of yeast, extracting proteins, nucleic acids, vitamins and the like in the yeast, and carrying out biological enzymolysis on the extracted substance, wherein the substance is rich in natural active ingredients such as micromolecule amino acids, peptides, nucleotides, vitamins and the like, and the amino acid content is more than 30 percent, the total protein content is more than 50 percent, and the nucleotide content is more than 10 percent.
The convenient hotpot condiment with the taste of the Dongyinggong soup is prepared in the following way:
(1) red oil bag
a. Cleaning the composite spice, draining, adding white wine, soaking for 1 hour, cleaning ginger, garlic and scallion, and cutting into slices for later use;
b. adding the bullet pepper and the lantern pepper into boiled water, boiling for 30 minutes, taking out, and smashing into the glutinous rice cake pepper;
c. adding rapeseed oil into a pot, then putting the beef tallow cut into small blocks into the pot, heating and curing, cooling to 80 ℃ after curing, adding the cut ginger, garlic and green Chinese onion, frying, popping out fragrance, adding the Pixian county broad bean paste and the processed glutinous rice cake chili sauce, and slowly frying for 1 hour with small fire;
d. filtering the soaked composite spice to remove the white spirit, and adding the filtered composite spice into a pot to fry for 20 minutes with a small fire;
e. white granulated sugar, salt, chicken essence and yeast extract are put into a mould to be cooled and shaped after water is evaporated;
(2) dongyinggong soup sauce
a. Removing shells of sea shrimps and shrimp threads, cleaning fresh straw mushrooms, cutting into small pieces, crushing shrimp meat and the fresh straw mushrooms into small particles for later use, and squeezing green lemons into juice for later use;
b. adding chicken soup, cluster pepper, galangal, citronella and myrcia into a container, boiling, stewing for 10 minutes, filtering to remove impurities, and adding the filtered chicken soup into the container again;
c. adding olive oil into a pot, and adding the prepared shrimp meat and fresh straw mushroom to stir-fry after the oil temperature reaches 200 ℃;
d. adding the fried shrimp meat, the fresh straw mushroom and the Tai type curry sauce into the chicken soup, boiling again, keeping for 5 minutes, then adding the fish sauce, the coconut milk and the green lemon juice, heating with soft fire, concentrating the soup to 1/5, and finally adding salt for seasoning to obtain the Dongyinggong soup sauce;
(3) nourishing bag
Cleaning and drying the food materials, crushing the food materials into particles with the particle size of 2mm, then filling the particles into a gauze bag and sealing the gauze bag.
The chicken soup adopts the following preparation method:
cleaning 70 parts of chicken bones, removing internal organs on the skeleton, boiling the chicken bones in hot water for 5min, taking out the chicken bones, adding the chicken bones into 900 parts of water, stewing and boiling the chicken bones for 3 hours after boiling, removing impurities and froth during stewing and boiling, adding 3 parts of green Chinese onion, 0.5 part of ginger, 0.2 part of garlic, 4 parts of carrot, 4 parts of white radish, 1 part of onion, 0.5 part of pepper granules, 12 parts of white spirit, 1.2 parts of white granulated sugar and 1.2 parts of salt, stewing and boiling for 1 hour, filtering to remove ingredients, and stewing and boiling the chicken soup for 10min to obtain the chicken soup.
The red oil bag and the DongyingGong soup sauce bag are separated and vacuum-packed.
Example 2
The formula and the preparation method of the convenient hotpot condiment with the Dongyinggong soup flavor comprise the following components in parts by weight: 50 parts of water, 5 parts of rapeseed oil, 30 parts of beef tallow, 5 parts of Pixian county broad bean paste, 1 part of bullet chili, 4 parts of bell pepper, 3 parts of rattan pepper, 1 part of compound spice, 2 parts of ginger, 1 part of garlic, 1 part of green Chinese onion, 8 parts of salt, 3 parts of white granulated sugar, 1 part of chicken essence, 4 parts of white spirit and 2 parts of yeast extract; the winter yin Gong soup sauce bag comprises: 40 parts of chicken soup, 6 parts of sea shrimps, 5 parts of fresh straw mushrooms, 4 parts of Taiwan curry sauce, 1 part of galangal, 1 part of green lemon, 1 part of citronella, 0.5 part of bay leaves, 2 parts of pod pepper, 1 part of fish sauce, 2 parts of olive oil, 5 parts of coconut milk and 3 parts of salt; nourishing and tonifying bags: 1 part of codonopsis pilosula, 1 part of medlar, 0.2 part of angelica, 0.3 part of astragalus, 0.4 part of cistanche and 1 part of dendrobium officinale.
The compound spice is star anise, cassia bark, bay leaf, dried orange peel, tsaoko amomum fruit, fennel, liquorice, rhizoma kaempferiae and cardamom in a ratio of 2:2.5:2:1.5:2:1:3:2:1.5:1: 2.
The yeast extract is a substance which is prepared by breaking the walls of yeast, extracting proteins, nucleic acids, vitamins and the like in the yeast, and carrying out biological enzymolysis on the extracted substance, wherein the substance is rich in natural active ingredients such as micromolecule amino acids, peptides, nucleotides, vitamins and the like, and the amino acid content is more than 30 percent, the total protein content is more than 50 percent, and the nucleotide content is more than 10 percent.
The convenient hotpot condiment with the taste of the Dongyinggong soup is prepared in the following way:
(1) red oil bag
a. Cleaning the composite spice, draining, adding white wine, soaking for 2 hours, cleaning ginger, garlic and scallion, and cutting into slices for later use;
b. adding the bullet pepper and the lantern pepper into boiled water, boiling for 30 minutes, taking out, and smashing into the glutinous rice cake pepper;
c. adding rapeseed oil into a pot, then putting the beef tallow cut into small blocks into the pot, heating and curing, cooling to 80 ℃ after curing, adding the cut ginger, garlic and green Chinese onion, frying, popping out fragrance, adding the Pixian county broad bean paste and the processed glutinous rice cake chili sauce, and slowly frying for 1 hour with small fire;
d. filtering the soaked composite spice to remove the white spirit, and adding the filtered composite spice into a pot to fry for 20 minutes with a small fire;
e. white granulated sugar, salt, chicken essence and yeast extract are put into a mould to be cooled and shaped after water is evaporated;
(2) dongyinggong soup sauce
a. Removing shells of sea shrimps and shrimp threads, cleaning fresh straw mushrooms, cutting into small pieces, crushing shrimp meat and the fresh straw mushrooms into small particles for later use, and squeezing green lemons into juice for later use;
b. adding chicken soup, cluster pepper, galangal, citronella and myrcia into a container, boiling, stewing for 10 minutes, filtering to remove impurities, and adding the filtered chicken soup into the container again;
c. adding olive oil into a pot, and adding the prepared shrimp meat and fresh straw mushroom to stir-fry after the oil temperature reaches 200 ℃;
d. adding the fried shrimp meat, the fresh straw mushroom and the Tai type curry sauce into the chicken soup, boiling again, keeping for 5 minutes, then adding the fish sauce, the coconut milk and the green lemon juice, heating with soft fire, concentrating the soup to 1/5, and finally adding salt for seasoning to obtain the Dongyinggong soup sauce;
(3) nourishing bag
Cleaning and drying the food materials, crushing the food materials into particles with the particle size of 3mm, then filling the particles into a gauze bag and sealing the gauze bag.
The chicken soup adopts the following preparation method:
cleaning 70 parts of chicken bones, removing internal organs on the skeleton, boiling the chicken bones in hot water for 5min, taking out the chicken bones, adding the chicken bones into 750 parts of water, stewing and boiling the chicken bones for 2 hours after boiling, removing impurities and froth during stewing and boiling, adding 6 parts of green Chinese onion, 1.5 parts of ginger, 0.6 part of garlic, 6 parts of carrot, 6 parts of white radish, 1 part of onion, 0.1 part of pepper granules, 8 parts of white spirit, 0.5 part of white granulated sugar and 0.5 part of salt, stewing and boiling for 0.5 hour, filtering to remove ingredients, and stewing the chicken soup for 10min to obtain the chicken soup.
The red oil bag and the DongyingGong soup sauce bag are separated and vacuum-packed.
Example 3
The formula and the preparation method of the convenient hotpot condiment with the Dongyinggong soup flavor comprise the following components in parts by weight: 50 parts of water, 3 parts of rapeseed oil, 25 parts of beef tallow, 5 parts of Pixian county broad bean paste, 1 part of bullet chili, 4 parts of bell pepper, 3 parts of rattan pepper, 2 parts of compound spice, 4 parts of ginger, 1 part of garlic, 3 parts of green Chinese onion, 8 parts of salt, 6 parts of white granulated sugar, 1 part of chicken essence, 6 parts of white spirit and 2 parts of yeast extract; the winter yin Gong soup sauce bag comprises: 20 parts of chicken soup, 6 parts of sea shrimps, 5 parts of fresh straw mushrooms, 2 parts of Taiwan curry sauce, 3 parts of galangal, 3 parts of green lemon, 1 part of citronella, 0.5 part of bay leaves, 4 parts of pod pepper, 3 parts of fish sauce, 2 parts of olive oil, 5 parts of coconut milk and 6 parts of salt; nourishing and tonifying bags: 1 part of codonopsis pilosula, 1 part of medlar, 0.2 part of angelica, 0.3 part of astragalus, 0.2 part of cistanche and 1 part of dendrobium officinale.
The compound spice is star anise, cassia bark, bay leaf, dried orange peel, tsaoko amomum fruit, fennel, liquorice, rhizoma kaempferiae and cardamom in a ratio of 2:2.5:2:1.5:2:1:3:2:1.5:1: 2.
The yeast extract is a substance which is prepared by breaking the walls of yeast, extracting proteins, nucleic acids, vitamins and the like in the yeast, and carrying out biological enzymolysis on the extracted substance, wherein the substance is rich in natural active ingredients such as micromolecule amino acids, peptides, nucleotides, vitamins and the like, and the amino acid content is more than 30 percent, the total protein content is more than 50 percent, and the nucleotide content is more than 10 percent.
The convenient hotpot condiment with the taste of the Dongyinggong soup is prepared in the following way:
(1) red oil bag
a. Cleaning the composite spice, draining, adding white wine, soaking for 2 hours, cleaning ginger, garlic and scallion, and cutting into slices for later use;
b. adding the bullet pepper and the lantern pepper into boiled water, boiling for 30 minutes, taking out, and smashing into the glutinous rice cake pepper;
c. adding rapeseed oil into a pot, then putting the beef tallow cut into small blocks into the pot, heating and curing, cooling to 80 ℃ after curing, adding the cut ginger, garlic and green Chinese onion, frying, popping out fragrance, adding the Pixian county broad bean paste and the processed glutinous rice cake chili sauce, and slowly frying for 1 hour with small fire;
d. filtering the soaked composite spice to remove the white spirit, and adding the filtered composite spice into a pot to fry for 20 minutes with a small fire;
e. white granulated sugar, salt, chicken essence and yeast extract are put into a mould to be cooled and shaped after water is evaporated;
(2) dongyinggong soup sauce
a. Removing shells of sea shrimps and shrimp threads, cleaning fresh straw mushrooms, cutting into small pieces, crushing shrimp meat and the fresh straw mushrooms into small particles for later use, and squeezing green lemons into juice for later use;
b. adding chicken soup, cluster pepper, galangal, citronella and myrcia into a container, boiling, stewing for 10 minutes, filtering to remove impurities, and adding the filtered chicken soup into the container again;
c. adding olive oil into a pot, and adding the prepared shrimp meat and fresh straw mushroom to stir-fry after the oil temperature reaches 200 ℃;
d. adding the fried shrimp meat, the fresh straw mushroom and the Tai type curry sauce into the chicken soup, boiling again, keeping for 5 minutes, then adding the fish sauce, the coconut milk and the green lemon juice, heating with soft fire, concentrating the soup to 1/5, and finally adding salt for seasoning to obtain the Dongyinggong soup sauce;
(3) nourishing bag
Cleaning and drying the food materials, crushing the food materials into particles with the particle size of 2mm, then filling the particles into a gauze bag and sealing the gauze bag.
The chicken soup adopts the following preparation method:
cleaning 90 parts of chicken bones, removing internal organs on the skeleton, boiling the chicken bones in hot water for 5min, taking out the chicken bones, adding the chicken bones into 900 parts of water, stewing and boiling the chicken bones for 3 hours after boiling, removing impurities and froth during stewing and boiling, adding 6 parts of green Chinese onion, 0.5 part of ginger, 0.6 part of garlic, 4 parts of carrot, 6 parts of white radish, 3 parts of onion, 0.1 part of pepper granules, 12 parts of white spirit, 0.5 part of white granulated sugar and 1.2 parts of salt, stewing and boiling for 1 hour, filtering to remove ingredients, and stewing and boiling the chicken soup for 10min to obtain the chicken soup.
The red oil bag and the DongyingGong soup sauce bag are separated and vacuum-packed.
Example 4
The formula and the preparation method of the convenient hotpot condiment with the Dongyinggong soup flavor comprise the following components in parts by weight: 40 parts of water, 4 parts of rapeseed oil, 28 parts of beef tallow, 4 parts of Pixian county broad bean paste, 1.5 parts of bullet chili, 5 parts of cape pepper, 4 parts of rattan pepper, 1.5 parts of compound spice, 3 parts of ginger, 1.5 parts of garlic, 2 parts of green Chinese onion, 10 parts of salt, 5 parts of white granulated sugar, 2 parts of chicken essence, 5 parts of white spirit and 3 parts of yeast extract; the winter yin Gong soup sauce bag comprises: 30 parts of chicken soup, 4 parts of shrimp, 4 parts of fresh straw mushroom, 3 parts of Taiwan curry sauce, 2 parts of galangal, 2 parts of green lemon, 1.5 parts of citronella, 0.8 part of bay leaves, 3 parts of pod pepper, 2 parts of fish sauce, 4 parts of olive oil, 5-8 parts of coconut milk and 3-6 parts of salt; nourishing and tonifying bags: 1-2 parts of codonopsis pilosula, 1-3 parts of medlar, 0.2-0.5 part of angelica, 0.2 part of astragalus membranaceus, 0.3 part of cistanche and 0.7 part of dendrobium officinale.
The compound spice is star anise, cassia bark, bay leaf, dried orange peel, tsaoko amomum fruit, fennel, liquorice, rhizoma kaempferiae and cardamom in a ratio of 2:2.5:2:1.5:2:1:3:2:1.5:1: 2.
The yeast extract is a substance which is prepared by breaking the walls of yeast, extracting proteins, nucleic acids, vitamins and the like in the yeast, and carrying out biological enzymolysis on the extracted substance, wherein the substance is rich in natural active ingredients such as micromolecule amino acids, peptides, nucleotides, vitamins and the like, and the amino acid content is more than 30 percent, the total protein content is more than 50 percent, and the nucleotide content is more than 10 percent.
The convenient hotpot condiment with the taste of the Dongyinggong soup is prepared in the following way:
(1) red oil bag
a. Cleaning the composite spice, draining, adding white wine, soaking for 1 hour, cleaning ginger, garlic and scallion, and cutting into slices for later use;
b. adding the bullet pepper and the lantern pepper into boiled water, boiling for 30 minutes, taking out, and smashing into the glutinous rice cake pepper;
c. adding rapeseed oil into a pot, then putting the beef tallow cut into small blocks into the pot, heating and curing, cooling to 80 ℃ after curing, adding the cut ginger, garlic and green Chinese onion, frying, popping out fragrance, adding the Pixian county broad bean paste and the processed glutinous rice cake chili sauce, and slowly frying for 1 hour with small fire;
d. filtering the soaked composite spice to remove the white spirit, and adding the filtered composite spice into a pot to fry for 20 minutes with a small fire;
e. white granulated sugar, salt, chicken essence and yeast extract are put into a mould to be cooled and shaped after water is evaporated;
(2) dongyinggong soup sauce
a. Removing shells of sea shrimps and shrimp threads, cleaning fresh straw mushrooms, cutting into small pieces, crushing shrimp meat and the fresh straw mushrooms into small particles for later use, and squeezing green lemons into juice for later use;
b. adding chicken soup, cluster pepper, galangal, citronella and myrcia into a container, boiling, stewing for 10 minutes, filtering to remove impurities, and adding the filtered chicken soup into the container again;
c. adding olive oil into a pot, and adding the prepared shrimp meat and fresh straw mushroom to stir-fry after the oil temperature reaches 200 ℃;
d. adding the fried shrimp meat, the fresh straw mushroom and the Tai type curry sauce into the chicken soup, boiling again, keeping for 5 minutes, then adding the fish sauce, the coconut milk and the green lemon juice, heating with soft fire, concentrating the soup to 1/5, and finally adding salt for seasoning to obtain the Dongyinggong soup sauce;
(3) nourishing bag
Cleaning and drying the food materials, crushing the food materials into particles with the particle size of 2mm, then filling the particles into a gauze bag and sealing the gauze bag.
The chicken soup adopts the following preparation method:
cleaning 80 parts of chicken bones, removing internal organs on the skeleton, boiling the chicken bones in hot water for 5min, taking out the chicken bones, adding the chicken bones into 800 parts of water, stewing and boiling the chicken bones for 2.5 hours after boiling, removing impurities and floating foam in the stewing and boiling process, adding 5 parts of green Chinese onion, 1 part of ginger, 0.5 part of garlic, 5 parts of carrot, 5 parts of white radish, 2 parts of onion, 0.2 part of pepper granules, 10 parts of white spirit, 1 part of white granulated sugar and 1 part of salt, stewing and boiling the mixture for 45min, filtering the mixture to remove ingredients, and stewing the chicken soup for 10min to obtain the chicken soup.
The red oil bag and the DongyingGong soup sauce bag are separated and vacuum-packed.
Comparative example 1
The formula and the preparation method of the convenient hotpot condiment with the Dongyinggong soup flavor comprise the following components in parts by weight: 60 parts of water, 5 parts of rapeseed oil, 40 parts of beef tallow, 2 parts of Pixian county broad bean paste, 0.5 part of bullet chili, 2 parts of bell pepper, 2 parts of rattan pepper, 3 parts of compound spice, 1 part of ginger, 3 parts of garlic, 2 parts of green Chinese onion, 10 parts of salt, 4 parts of white granulated sugar, 1 part of chicken essence and 2 parts of white spirit; the winter yin Gong soup sauce bag comprises: 50 parts of chicken soup, 1 part of shrimp, 2 parts of fresh straw mushroom, 5 parts of Taiwan curry sauce, 4 parts of galangal, 1 part of green lemon, 3 parts of citronella, 0.5 part of bay leaves, 5 parts of pod pepper, 2 parts of fish sauce, 2 parts of olive oil, 4 parts of coconut milk and 2 parts of salt; nourishing and tonifying bags: 1 part of codonopsis pilosula, 0.1 part of angelica, 0.1 part of astragalus, 0.4 part of cistanche and 0.5 part of dendrobium officinale.
The compound spice is star anise, cassia bark, bay leaf, dried orange peel, tsaoko amomum fruit, fennel, liquorice, rhizoma kaempferiae and cardamom in a ratio of 2:2.5:2:1.5:2:1:3:2:1.5:1: 2.
The yeast extract is a substance which is prepared by breaking the walls of yeast, extracting proteins, nucleic acids, vitamins and the like in the yeast, and carrying out biological enzymolysis on the extracted substance, wherein the substance is rich in natural active ingredients such as micromolecule amino acids, peptides, nucleotides, vitamins and the like, and the amino acid content is more than 30 percent, the total protein content is more than 50 percent, and the nucleotide content is more than 10 percent.
The convenient hotpot condiment with the taste of the Dongyinggong soup is prepared in the following way:
(1) red oil bag
a. Cleaning the composite spice, draining, adding white wine, soaking for 1 hour, cleaning ginger, garlic and scallion, and cutting into slices for later use;
b. adding the bullet pepper and the lantern pepper into boiled water, boiling for 30 minutes, taking out, and smashing into the glutinous rice cake pepper;
c. adding rapeseed oil into a pot, then putting the beef tallow cut into small blocks into the pot, heating and curing, cooling to 80 ℃ after curing, adding the cut ginger, garlic and green Chinese onion, frying, popping out fragrance, adding the Pixian county broad bean paste and the processed glutinous rice cake chili sauce, and slowly frying for 1 hour with small fire;
d. filtering the soaked composite spice to remove the white spirit, and adding the filtered composite spice into a pot to fry for 20 minutes with a small fire;
e. white granulated sugar, salt, chicken essence and yeast extract are put into a mould to be cooled and shaped after water is evaporated;
(2) dongyinggong soup sauce
a. Removing shells of sea shrimps and shrimp threads, cleaning fresh straw mushrooms, cutting into small pieces, crushing shrimp meat and the fresh straw mushrooms into small particles for later use, and squeezing green lemons into juice for later use;
b. adding chicken soup, cluster pepper, galangal, citronella and myrcia into a container, boiling, stewing for 10 minutes, filtering to remove impurities, and adding the filtered chicken soup into the container again;
c. adding olive oil into a pot, and adding the prepared shrimp meat and fresh straw mushroom to stir-fry after the oil temperature reaches 200 ℃;
d. adding the fried shrimp meat, the fresh straw mushroom and the Tai type curry sauce into the chicken soup, boiling again, keeping for 5 minutes, then adding the fish sauce, the coconut milk and the green lemon juice, heating with soft fire, concentrating the soup to 1/5, and finally adding salt for seasoning to obtain the Dongyinggong soup sauce;
(3) nourishing bag
Cleaning and drying the food materials, crushing the food materials into particles with the particle size of 2mm, then filling the particles into a gauze bag and sealing the gauze bag.
The chicken soup adopts the following preparation method:
cleaning 60 parts of chicken bones, removing internal organs on the skeleton, boiling the chicken bones in hot water for 5min, taking out the chicken bones, adding the chicken bones into 900 parts of water, stewing and boiling the chicken bones for 3 hours after boiling, removing impurities and froth during stewing and boiling, adding 2 parts of green Chinese onion, 0.5 part of ginger, 0.1 part of garlic, 3 parts of carrot, 3 parts of white radish, 4 parts of onion, 0.1 part of pepper granules, 8 parts of white spirit, 0.5 part of white granulated sugar and 1.2 parts of salt, stewing and boiling for 0.5 hour, filtering to remove ingredients, and stewing the chicken soup for 10min to obtain the chicken soup.
The red oil bag and the DongyingGong soup sauce bag are separated and vacuum-packed.
Comparative example 2
The formula and the preparation method of the convenient hotpot condiment with the Dongyinggong soup flavor comprise the following components in parts by weight: 25 parts of water, 5 parts of rapeseed oil, 20 parts of beef tallow, 6 parts of Pixian county broad bean paste, 3 parts of bullet chili, 8 parts of bell pepper, 6 parts of rattan pepper, 2 parts of compound spice, 5 parts of ginger, 3 parts of garlic, 1 part of green Chinese onion, 12 parts of salt, 6 parts of white granulated sugar, 3 parts of chicken essence, 6 parts of white spirit and 5 parts of yeast extract; the winter yin Gong soup sauce bag comprises: 18 parts of chicken soup, 6 parts of sea shrimps, 5 parts of fresh straw mushrooms, 4 parts of Taiwan curry sauce, 1 part of galangal, 1 part of green lemon, 3 parts of citronella, 2 parts of bay leaves, 3 parts of pod pepper, 1 part of fish sauce, 5 parts of olive oil, 8 parts of coconut milk and 6 parts of salt; nourishing and tonifying bags: 2 parts of codonopsis pilosula, 1 part of medlar, 0.2 part of angelica, 0.5 part of astragalus, 0.2 part of cistanche and 0.5 part of dendrobium officinale.
The compound spice is star anise, cassia bark, bay leaf, dried orange peel, tsaoko amomum fruit, fennel, liquorice, rhizoma kaempferiae and cardamom in a ratio of 2:2.5:2:1.5:2:1:3:2:1.5:1: 2.
The yeast extract is a substance which is prepared by breaking the walls of yeast, extracting proteins, nucleic acids, vitamins and the like in the yeast, and carrying out biological enzymolysis on the extracted substance, wherein the substance is rich in natural active ingredients such as micromolecule amino acids, peptides, nucleotides, vitamins and the like, and the amino acid content is more than 30 percent, the total protein content is more than 50 percent, and the nucleotide content is more than 10 percent.
The convenient hotpot condiment with the taste of the Dongyinggong soup is prepared in the following way:
(1) red oil bag
a. Cleaning the composite spice, draining, adding white wine, soaking for 1 hour, cleaning ginger, garlic and scallion, and cutting into slices for later use;
b. adding the bullet pepper and the lantern pepper into boiled water, boiling for 30 minutes, taking out, and smashing into the glutinous rice cake pepper;
c. adding rapeseed oil into a pot, then putting the beef tallow cut into small blocks into the pot, heating and curing, cooling to 80 ℃ after curing, adding the cut ginger, garlic and green Chinese onion, frying, popping out fragrance, adding the Pixian county broad bean paste and the processed glutinous rice cake chili sauce, and slowly frying for 1 hour with small fire;
d. filtering the soaked composite spice to remove the white spirit, and adding the filtered composite spice into a pot to fry for 20 minutes with a small fire;
e. white granulated sugar, salt, chicken essence and yeast extract are put into a mould to be cooled and shaped after water is evaporated;
(2) dongyinggong soup sauce
a. Removing shells of sea shrimps and shrimp threads, cleaning fresh straw mushrooms, cutting into small pieces, crushing shrimp meat and the fresh straw mushrooms into small particles for later use, and squeezing green lemons into juice for later use;
b. adding chicken soup, cluster pepper, galangal, citronella and myrcia into a container, boiling, stewing for 10 minutes, filtering to remove impurities, and adding the filtered chicken soup into the container again;
c. adding olive oil into a pot, and adding the prepared shrimp meat and fresh straw mushroom to stir-fry after the oil temperature reaches 200 ℃;
d. adding the fried shrimp meat, the fresh straw mushroom and the Tai type curry sauce into the chicken soup, boiling again, keeping for 5 minutes, then adding the fish sauce, the coconut milk and the green lemon juice, heating with soft fire, concentrating the soup to 1/5, and finally adding salt for seasoning to obtain the Dongyinggong soup sauce;
(3) nourishing bag
Cleaning and drying the food materials, crushing the food materials into particles with the particle size of 2mm, then filling the particles into a gauze bag and sealing the gauze bag.
The chicken soup adopts the following preparation method:
cleaning 100 parts of chicken bones, removing internal organs on the skeleton, boiling the chicken bones in hot water for 5min, taking out the chicken bones, adding the chicken bones into 700 parts of water, stewing and boiling the chicken bones for 3 hours after boiling, removing impurities and floating foam in the stewing and boiling process, adding 7 parts of green Chinese onion, 2 parts of ginger, 1 part of garlic, 7 parts of carrot, 7 parts of white radish, 1 part of onion, 0.5 part of pepper granules, 12 parts of white spirit, 1.2 parts of white granulated sugar and 0.5 part of salt, stewing and boiling the mixture for 1 hour, filtering the mixture to remove ingredients, and stewing the chicken soup for 10min to obtain the chicken soup.
The red oil bag and the DongyingGong soup sauce bag are separated and vacuum-packed.
Detection and evaluation
The food materials and the seasonings in the hotpot condiment product can bring in a certain amount of nitrite, the nitrite can harm human bodies, the content of the nitrite contained in the hotpot condiment in examples 1-4 and comparative examples 1-2 is detected through tests, the initial nitrite content of the hotpot condiment and the nitrite content after stewing for 1 hour are respectively detected, and the results are as follows:
TABLE 1 taste evaluation table for different chafing dish seasoning
As can be seen from the results, the nitrite content in the examples was significantly lower than in the comparative examples, regardless of the initial content and the content after 1h of stewing.
Randomly selecting 10-60-year-old eaters, evaluating the taste of the hotpot condiment in the examples 1-4 and the comparative examples 1-2 in a blind evaluation mode, evaluating from three dimensions of pungency, fragrance and flavor (whether the hotpot condiment has the flavor of the winter-yin soup or not), comprehensively scoring each hotpot condiment according to personal preference, wherein the score is 1-10, 50 ginseng is totally used for the evaluation, and calculating the average value of the comprehensive scores after collecting the results, wherein the results are as follows:
TABLE 2 taste evaluation table for different chafing dish seasoning
| Degree of piquancy | Fragrance | Flavor (I) and flavor (II) | Composite score | |
| Example 1 | Heavy spicy food | Has light fragrance | Has less flavor | 7.9 |
| Example 2 | Slight spicy | Has strong fragrance | Has strong flavor | 8.7 |
| Example 3 | Heavy spicy food | Has strong fragrance | Has less flavor | 8.2 |
| Example 4 | Is moderate | Has strong fragrance | Has rich flavor | 9.1 |
| Comparative example 1 | Very low spicy degree | The fragrance is relatively strong | Has less flavor | 7.3 |
| Comparative example 2 | Slight spicy | Has light fragrance | Basically has no flavor | 6.2 |
The results show that the formula of the embodiment 4 is more suitable for the preference of most people, has the spicy and fresh fragrance of the Sichuan type chafing dish, also has the flavor of the Taiwan type Dongyinggong soup, and has unique taste and delicious taste.
Claims (8)
1. A convenient hotpot condiment with the taste of Dongyinggong soup is characterized in that: comprises the following components in parts by weight,
red oil bag: 30-50 parts of water, 3-5 parts of rapeseed oil, 25-30 parts of beef tallow, 3-5 parts of Pixian bean paste, 1-2 parts of bullet chili, 4-7 parts of bell pepper, 3-6 parts of rattan pepper, 1-2 parts of compound spice, 2-4 parts of ginger, 1-2 parts of garlic, 1-3 parts of green Chinese onion, 8-12 parts of salt, 3-6 parts of white granulated sugar, 1-3 parts of chicken essence, 4-6 parts of white spirit and 2-4 parts of yeast extract;
the winter yin Gong soup sauce bag comprises: 20-40 parts of chicken soup, 2-6 parts of shrimps, 3-5 parts of fresh straw mushroom, 2-4 parts of Tai type curry sauce, 1-3 parts of galangal, 1-3 parts of green lemon, 1-2 parts of citronella, 0.5-1 part of myrcia, 2-4 parts of pod pepper, 1-3 parts of fish sauce, 2-5 parts of olive oil, 5-8 parts of coconut milk and 3-6 parts of salt;
nourishing and tonifying bags: 1-2 parts of codonopsis pilosula, 1-3 parts of medlar, 0.2-0.5 part of angelica, 0.1-0.3 part of astragalus membranaceus, 0.2-0.4 part of cistanche and 0.5-1 part of dendrobium officinale.
2. The convenient hotpot condiment with soup flavor of Dongyinggong as claimed in claim 1, wherein: the convenient hotpot condiment with the taste of the Dongyinggong soup comprises the following components in parts by weight,
red oil bag: 40 parts of water, 4 parts of rapeseed oil, 28 parts of beef tallow, 4 parts of Pixian county broad bean paste, 1.5 parts of bullet chili, 5 parts of cape pepper, 4 parts of rattan pepper, 1.5 parts of compound spice, 3 parts of ginger, 1.5 parts of garlic, 2 parts of green Chinese onion, 10 parts of salt, 5 parts of white granulated sugar, 2 parts of chicken essence, 5 parts of white spirit and 3 parts of yeast extract;
the winter yin Gong soup sauce bag comprises: 30 parts of chicken soup, 4 parts of shrimp, 4 parts of fresh straw mushroom, 3 parts of Taiwan curry sauce, 2 parts of galangal, 2 parts of green lemon, 1.5 parts of citronella, 0.8 part of bay leaves, 3 parts of pod pepper, 2 parts of fish sauce, 4 parts of olive oil, 5-8 parts of coconut milk and 3-6 parts of salt;
nourishing and tonifying bags: 1-2 parts of codonopsis pilosula, 1-3 parts of medlar, 0.2-0.5 part of angelica, 0.2 part of astragalus membranaceus, 0.3 part of cistanche and 0.7 part of dendrobium officinale.
3. The convenient hotpot condiment with soup flavor of Dongyinggong as claimed in any one of claims 1-2, wherein: the compound spice is star anise, cassia bark, bay leaf, dried orange peel, tsaoko amomum fruit, fennel, liquorice, rhizoma kaempferiae and cardamom in a ratio of 2:2.5:2:1.5:2:1:3:2:1.5:1: 2.
4. The convenient hotpot condiment with soup flavor of Dongyinggong as claimed in any one of claims 1-2, wherein: the yeast extract is a substance which is prepared by breaking the walls of yeast, extracting proteins, nucleic acids and vitamins in the yeast, and carrying out biological enzymolysis on the extracted substance, wherein the substance is rich in natural active ingredients such as micromolecule amino acids, peptides, nucleotides, vitamins and the like, and the amino acid content is more than 30%, the total protein content is more than 50%, and the nucleotide content is more than 10%.
5. The method for preparing the convenient hotpot condiment with the taste of "dongyinggong soup" as claimed in any one of claims 1 to 4, wherein the method comprises the following steps: the method comprises the following steps:
(1) red oil bag
a. Cleaning the composite spice, draining, adding white wine, soaking for 1-2 hours, cleaning ginger, garlic and scallion, and cutting into slices for later use;
b. adding the bullet pepper and the lantern pepper into boiled water, boiling for 30 minutes, taking out, and smashing into the glutinous rice cake pepper;
c. adding rapeseed oil into a pot, then putting the beef tallow cut into small blocks into the pot, heating and curing, cooling to 80 ℃ after curing, adding the cut ginger, garlic and green Chinese onion, frying, popping out fragrance, adding the Pixian county broad bean paste and the processed glutinous rice cake chili sauce, and slowly frying for 1 hour with small fire;
d. filtering the soaked composite spice to remove the white spirit, and adding the filtered composite spice into a pot to fry for 20 minutes with a small fire;
e. white granulated sugar, salt, chicken essence and yeast extract are put into a mould to be cooled and shaped after water is evaporated;
(2) dongyinggong soup sauce
a. Removing shells of sea shrimps and shrimp threads, cleaning fresh straw mushrooms, cutting into small pieces, crushing shrimp meat and the fresh straw mushrooms into small particles for later use, and squeezing green lemons into juice for later use;
b. adding chicken soup, cluster pepper, galangal, citronella and myrcia into a container, boiling, stewing for 10 minutes, filtering to remove impurities, and adding the filtered chicken soup into the container again;
c. adding olive oil into a pot, and adding the prepared shrimp meat and fresh straw mushroom to stir-fry after the oil temperature reaches 200 ℃;
d. adding the fried shrimp meat, the fresh straw mushroom and the Tai type curry sauce into the chicken soup, boiling again, keeping for 5 minutes, then adding the fish sauce, the coconut milk and the green lemon juice, heating with soft fire, concentrating the soup to 1/5, and finally adding salt for seasoning to obtain the Dongyinggong soup sauce;
(3) nourishing bag
Cleaning and drying the food materials, crushing the food materials into particles with the particle size of 2-3mm, then filling the particles into a gauze bag and sealing the gauze bag.
6. The method for preparing the convenient hotpot condiment with Dongyinggong soup flavor according to claim 5, which is characterized in that: the chicken soup adopts the following preparation method:
cleaning chicken bone, removing viscera on the bone, boiling in hot water for 5min, taking out, adding the chicken bone into water, boiling, stewing for 2-3 hr, removing impurities and froth during stewing, adding herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii, radix Dauci Sativae, radix Raphani, Bulbus Allii Cepae, fructus Piperis, Chinese liquor, white sugar, and salt, stewing for 0.5-1 hr, filtering to remove adjuvants, and stewing for 10min to obtain chicken soup.
7. The method for preparing the convenient hotpot condiment with Dongyinggong soup flavor according to claim 6, which is characterized in that: the chicken soup comprises the following components in parts by weight: 80 parts of chicken bones, 800 parts of water, 5 parts of green Chinese onions, 1 part of ginger, 0.5 part of garlic, 5 parts of carrot, 5 parts of white radish, 2 parts of onion, 0.2 part of pepper granules, 10 parts of white spirit, 1 part of salt and 1 part of white granulated sugar.
8. The method for preparing the convenient hotpot condiment with Dongyinggong soup flavor according to claim 6, which is characterized in that: the first stewing time of chicken bone is 2.5 hr, and stewing for 45min after adding other food materials.
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