CN105192727A - Spicy pot sauce and preparation method thereof - Google Patents
Spicy pot sauce and preparation method thereof Download PDFInfo
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- CN105192727A CN105192727A CN201510736399.4A CN201510736399A CN105192727A CN 105192727 A CN105192727 A CN 105192727A CN 201510736399 A CN201510736399 A CN 201510736399A CN 105192727 A CN105192727 A CN 105192727A
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- 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 11
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
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- 238000004140 cleaning Methods 0.000 claims description 3
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- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 2
- 108090000526 Papain Proteins 0.000 claims description 2
- 239000004365 Protease Substances 0.000 claims description 2
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 230000002255 enzymatic effect Effects 0.000 claims description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 2
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Classifications
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/157—Lactis
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides spicy pot sauce and a preparation method thereof. The spicy pot sauce comprises raw materials in parts by weight as follows: 5-15 parts of dry chillies, 3-8 parts of pepper, 3-5 parts of ginger, 3-5 parts of garlic, 3-5 parts of shallots, 15-30 parts of beef, 15-30 parts of tripe, 5-10 parts of frozen shelled shrimps, 1-2 parts of salt, 1-2 parts of monosidum glutamate, 1-2 parts of cooking wine, 0.5-1 part of ground pepper, 1-2 parts of spice, 1-2 parts of chicken essence, 0.01 parts of flavor nucleotides (I+G), 2-5 parts of meat tenderizer composition, 1-2 parts of white granulated sugar and 0.01-0.03 parts of potassium sorbate. The taste feature of a product is remarkably improved through multienzyme rolling and tenderization and fermentation by compound bacteria for the beef and the tripe, and a conventional spicy pot product is endowed with new functions of functionalization and nutrification.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of spicy hot pot pot and preparation method thereof.
Background technology
For further urban and rural residents being freed from loaded down with trivial details cooking work, the main trend that convenient food will be 21 century Chinese food industrial development.Development instant food has become the important measures optimizing Chinese food industrial structure change, product structure and raising resident food consumption level.The food industry gross output value 10.8 trillion yuan in 2014 according to statistics, speedup 7.8%, wherein the manufacturing main business income of instant food reaches 3463.87 hundred million yuan, has become the important plate of food industry.Instant food defines one in China with growing out of nothing that based on instant noodles, quick-frozen food, salt taste essence flavoring following closely, constantly increases growth, and has strong national characteristics, powerful industrial colony.The domestic New-type instant flavouring that is main contents with regional characteristics dish and catering mode at present, use " color, type " elemental of chinese tradition cuisines that it is extended to instant food, food and drink fast, make to facilitate Condiment Market to enter a new developing stage.
Ba-Shu area risen in by spicy hot pot pot, and merging with the local flavor of hot such as Sichuan, Chongqing, is the homely way of local common people, takes as feature with numb, peppery, fresh, fragrant, oily, mixed.Although spicy hot pot belongs to spicy flavor, quite like by a national person sponging on an aristocrat.Spicy hot pot frying finished product meat and vegetables is arranged in pairs or groups, have peppery and not dry, fresh and not raw meat, entrance alter the unique taste of perfume (or spice), long times of aftertaste, in making, adopt single pot singly to fry simultaneously, once use, meet the pursuit of modern to health.
Along with some Sichuan cuisines master worker perfume (or spice) peppery with the basis of dry pot dish on this spicy hot pot is arranged and is developed, make spicy hot pot be suitable for Restaurant Operation and operation: on raw material, extend to seafood aquatic products, domestic birds and animals, time fresh vegetables list product nearly hundreds of more than; In taste type, fusion chafing dish, river formula do pot, fragrant hot food system feature, highlight fiber crops, peppery, dry, fragrant feature; In pungent, further refinement, adopts the hierarchical approaches of 5-7 level, some point peppery, micro-peppery, in peppery, heavy peppery, special peppery, vary with each individual; In effect, in unique compatibility of the pungent perfume material of Chinese medicine, add the Chinese medicine of the effects such as removing damp-heat, possessed do not injure one's stomach, do not get angry, medicated diet function that remuval of damp and hot etc. is special.Therefore, spicy hot pot all can eat in the four seasons.
At present, domestic patent of invention of declaring for main title with " spicy hot pot ", " fragrant pot " is also few, mainly seasoning bed material (baste) etc., its occupation mode needs mostly " the secondary cooking ", and being namely needs to add soup-stock, grease and other supplementary materials to cook infusion further under certain condition.But in cooking process, particularly the culinary art of meat products requires higher to the aspect such as the duration and degree of heating, addition sequence, does not meet the consumption demand of current fast pace, standardization, easy.Businessman and consumer also often use " hotpot condiment " to substitute " spicy hot pot flavoring " in actual use, trace it to its cause " hotpot condiment " be usually all to stand infusion repeatedly, should there is not obvious decline in flavour simultaneously in a short time, some bad businessman is for reducing costs, Reusability, this is also for food security hides some dangers for.The invention speciality of product and occupation mode all limited the market comsupton of spicy hot pot product in the past, also for the final spicy hot pot product obtaining color, smell, taste and shape all good with safety and Health adds difficulty, and this condition that has been just the invention.
Summary of the invention
The spicy hot pot that object of the present invention is providing a kind of color, smell, taste and shape and safety and Health all good is stewed and preparation method thereof.
A spicy hot pot pot, is made up of the raw material of following weight portion:
Chilli 5-15 part
Chinese prickly ash 3-8 part
Ginger 3-5 part
Garlic 3-5 part
Green onion 3-5 part
Beef 15-30 part
Tripe 15-30 part
Frozen skinless shrimp 5-10 part
Salt 1-2 part
Monosodium glutamate 1-2 part
Cooking wine 1-2 part
Pepper powder 0.5-1 part
Spice 1-2 part
Chickens' extract 1-2 part
Flavour nucleotide (I+G) 0.01 part
Tenderization agent composition 2-5 part
White sugar 1-2 part
Potassium sorbate 0.01-0.03 part.
Further, spicy hot pot pot as above, also comprises: rapeseed oil 10-20 part.
Further, spicy hot pot pot as above, also comprises: butter 5-10 part.
Further, spicy hot pot pot as above, also comprises: bean paste 5-10 part, Taihe county fermented soya bean 3-5 part.
Further, spicy hot pot pot as above, described tenderization enzymatic compositions comprises: the mixed aqueous solution of 5%w/v sodium chloride, 1.5%w/v magnesium chloride, 150U/ml papain, 250U/ml trypsase, 1.5U/ml elastoser, 5%v/v pineapple juice.
Spicy hot pot pot preparation method as above, comprises the following steps:
Step one: beef tumbling tenderization and bacteria reducing process
The tumbling tenderization of beef and tripe: tripe and beef are cut and grows into 10cm-20cm, wide 10cm-20cm, thick is the beef clod of 5cm-10cm, cuts rear cleaning 1min-2min, drains surface moisture for subsequent use;
Spray tenderization agent composition at the beef clod surface uniform cut, send into vacuum tumbler and carry out tumbling;
Step 2, meat cold fermentation
By aforementioned beef clod slitting, cut and grow into 3cm-6cm, wide 1cm-2cm, the thick beef bar for 0.5-1cm, preseed stage is the Lactococcus lactis of pure culture and the bacteria suspension of lactobacillus bulgaricus respectively, after mixing, static fermentation 24-48 hour under static fermentation 12-24 hour, 15 DEG C-20 DEG C of conditions under 8-15 DEG C of condition, the mass ratio of meat and bacteria suspension is 1:0.25-0.5;
The frying of step 3, spicy hot pot pot
By garlic peeling, chilli, Chinese prickly ash, ginger, garlic, green onion, clean up, and drains Yu Shui, minces into graininess stand-by with cutmixer; Spice pulverizer is pulverized stand-by.Rapeseed oil is put in frying pan refines according to mass ratio 1:1.5-2.5 (rapeseed oil: meat), treat that oil temperature reaches 160-220 DEG C, then 1-3 minute is continued, after continue to be heated to 220-260 DEG C, add chilli respectively reaching in the frying pan of oil temperature 220-260 DEG C, Chinese prickly ash, ginger, garlic, green onion, cooking wine, spice, pepper powder carries out frying, now pasta boiling has a large amount of water vapours to distribute, after 10 ~ 20min material eliminating moisture fries out fragrance, little fiery frying is cooled to less than 180 DEG C in 5min, put into butter in proportion again, beef, tripe, frozen skinless shrimp, chickens' extract, salt, flavour nucleotide, bean paste, Taihe county fermented soya bean, cooking wine, monosodium glutamate, white sugar, frying allotment is carried out in frying pan, within in 1-5min, oil temperature is down to 100 DEG C until in pot biodiversity degree be 15-18%, weigh potassium sorbate subsequently, add in pot after dissolving by the warm waters of about 80 DEG C, off the pot.
Further, spicy hot pot pot preparation method as above, in described step one, tumbling is carried out the condition of tumbling and is: tumbling 45 minutes, vacuum 0.6Mpa, 5rpm/min, temperature keeps 5-15 DEG C.
Further, spicy hot pot pot preparation method as above, the clump count of bacteria suspension described in step 2 is not less than 5 × 10
6cFU/g, wherein, the ratio of the thalline quantity of Lactococcus lactis and lactobacillus bulgaricus is 1:1.
Further, spicy hot pot pot preparation method as above, described bacteria suspension is added with glucose, salt before inoculation.
Further, spicy hot pot pot preparation method as above, the 1%-3% that described glucose accounts for the glucose of the 2%-4% of bacteria suspension mass percent, salt accounts for bacteria suspension mass percent.
Beneficial effect:
Invention provides a kind of instant spicy hot pot pot comprising the meats such as beef, peeled shrimp, tripe and preparation method thereof, simultaneously by the multienzyme tumbling tenderization of beef and tripe and compound bacteria-fermented, significantly improve the food flavor feature of product, impart the New function of traditional spicy hot pot product function, nutrient laden.Be aided with the use of other Chinese herbal medicine flavorings, achieving product preservative free can the feature of long-acting preservation, only need time edible to add other vegetables or processing meat product in proportion, color, smell, taste and shape and all good spicy hot pot product of safety and Health can be obtained through 3-8 minute simply simmer, meet the diet new demand of modern society.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearly, below technical scheme in the present invention be clearly and completely described, obviously, described embodiment is the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1:
Spicy hot pot pot that the present embodiment provides is made up of the raw material of following weight portion:
Chilli 8 parts, 5 parts, Chinese prickly ash, ginger 3 parts, garlic 3 parts, green onion 5 parts, 30 parts, beef, tripe 15 parts, frozen skinless shrimp 5 parts, salt 1 part, monosodium glutamate 1 part, cooking wine 2 parts, pepper powder 1 part, spice 1 part, chickens' extract 1-2 part, flavour nucleotide (I+G) 0.01 part, tenderization agent composition 3 parts, white sugar 1 part, potassium sorbate 0.01-0.03 part.
Embodiment 2:
Spicy hot pot pot that the present embodiment provides is made up of the raw material of following weight portion:
Chilli 15 parts, 3 parts, Chinese prickly ash, ginger 5 parts, garlic 4 parts, green onion 5 parts, 25 parts, beef, tripe 20 parts, frozen skinless shrimp 8 parts, salt 2 parts, monosodium glutamate 2 parts, cooking wine 1 part, pepper powder 09 part, spice 2 parts, chickens' extract 1 part, flavour nucleotide (I+G) 0.01 part, tenderization agent composition 4 parts, white sugar 1 part, potassium sorbate 0.02 part.
Embodiment 3:
Spicy hot pot pot that the present embodiment provides is made up of the raw material of following weight portion:
Chilli 5-part, 8 parts, Chinese prickly ash, ginger 5 parts, garlic 4 parts, green onion 3 parts, 20 parts, beef, tripe 25 parts, frozen skinless shrimp 10 parts, salt 1 part, monosodium glutamate 2 parts, cooking wine 2 parts, pepper powder 0.7 part, spice 2 parts, chickens' extract 1 part, flavour nucleotide (I+G) 0.01 part, tenderization agent composition 3 parts, white sugar 2 parts, potassium sorbate 0.03 part.
Embodiment 4:
Spicy hot pot pot that the present embodiment provides is made up of the raw material of following weight portion:
Chilli 10 parts, 6 parts, Chinese prickly ash, ginger 4 parts, garlic 5 parts, green onion 4 parts, 15 parts, beef, tripe 30 parts, frozen skinless shrimp 7 parts, salt 1 part, monosodium glutamate 1 part, cooking wine 1 part, pepper powder 0.8 part, spice 1 part, chickens' extract 1-2 part, flavour nucleotide (I+G) 0.01 part, tenderization agent composition 5 parts, white sugar 2 parts, potassium sorbate 0.03 part, rapeseed oil 10 parts.
Embodiment 5:
Spicy hot pot pot that the present embodiment provides is made up of the raw material of following weight portion:
Chilli 9 parts, 4 parts, Chinese prickly ash, ginger 4 parts, garlic 5 parts, green onion 4 parts, 25 parts, beef, tripe 15-30 part, frozen skinless shrimp 8 parts, salt 1 part, monosodium glutamate 1 part, cooking wine 1 part, pepper powder 0.5 part, spice 1 part, chickens' extract 2 parts, flavour nucleotide (I+G) 0.01 part, tenderization agent composition 2 parts, white sugar 1 part, potassium sorbate 0.01 part, rapeseed oil 10-20 part, rapeseed oil 20 parts, 5 parts, butter, bean paste 5 parts, 5 parts, Taihe county fermented soya bean.
Embodiment 6:
Spicy hot pot pot that the present embodiment provides is made up of the raw material of following weight portion:
Chilli 9 parts, 4 parts, Chinese prickly ash, ginger 4 parts, garlic 5 parts, green onion 4 parts, 25 parts, beef, tripe 15-30 part, frozen skinless shrimp 8 parts, salt 1 part, monosodium glutamate 1 part, cooking wine 1 part, pepper powder 0.5 part, spice 1 part, chickens' extract 2 parts, flavour nucleotide (I+G) 0.01 part, tenderization agent composition 2 parts, white sugar 1 part, potassium sorbate 0.01 part, rapeseed oil 10-20 part, rapeseed oil 20 parts, 10 parts, butter, bean paste 10 parts, 3 parts, Taihe county fermented soya bean.
Below spicy hot pot pot of the present invention is set forth:
Beef tumbling tenderization and bacteria reducing process
The tumbling tenderization of beef and tripe: shaping selects fresh beef and tripe, it is suety to go, reject connective tissue, the impurity such as desilting blood, with the warm water washing of flowing, tripe and beef (short grain) cut with automatic clinical microtome and grow into 10cm-20cm, wide 10cm-20cm, thick is the beef clod of 5cm-10cm, cut rear cleaning 1min-2min, drain surface moisture for subsequent use; Spray tenderization agent composition at the beef surface uniform cut, send into vacuum tumbler (HGR-3500 hydraulic pressure refrigeration vacuum tumbler, Zhucheng three Pu Shipinjixiechang, vacuum 0.6Mpa, 5rpm/min, tumbling 45 minutes, temperature keeps 5-15 DEG C);
Meat cold fermentation
By aforementioned beef clod slitting (short grain), cut and grow into 3cm-6cm, wide 1cm-2cm, the thick beef bar for 0.5-1cm, preseed stage is the Lactococcus lactis (CICC6029) of pure culture and the bacteria suspension of lactobacillus bulgaricus (ACCC11057) respectively, after mixing, static fermentation 24-48 hour under static fermentation 12-24 hour, 15 DEG C-20 DEG C of conditions under 8-15 DEG C of condition.The solid-to-liquid ratio of meat and bacteria suspension should control as 1:0.25-0.5, and bacteria suspension also should add bacteria suspension mass percent and be before inoculation: the glucose of 2-4%, the salt of 1%-3%.
The frying of spicy hot pot pot
By garlic peeling, chilli, Chinese prickly ash, ginger, garlic, green onion, clean up, and drains Yu Shui, minces into graininess stand-by with cutmixer; Spice pulverizer is pulverized stand-by.Rapeseed oil is put in frying pan is refined according to solid-to-liquid ratio 1:1.5-2.5 (rapeseed oil: meat), treats that oil temperature reaches 160-220 DEG C, then continue 1-3 minute (oil vacuole of pasta clears), rear continuation is heated to 220-260 DEG C.Add chilli respectively reaching in the frying pan of oil temperature 220-260 DEG C, Chinese prickly ash, ginger, garlic, green onion, cooking wine, spice, pepper powder carries out frying, now pasta boiling has a large amount of water vapours to distribute, after about 10 ~ 20min material eliminating moisture fries out fragrance, little fiery frying is cooled to less than 180 DEG C in 5min, put into butter in proportion again, beef, tripe, frozen skinless shrimp, chickens' extract, salt, flavour nucleotide, bean paste, Taihe county fermented soya bean, cooking wine, monosodium glutamate, white sugar, frying allotment is carried out in frying pan, until moisture 15-18% (mass ratio) in pot within 1-5min, oil temperature is down to 100 DEG C, weigh potassium sorbate subsequently, add in pot after dissolving by the warm waters of about 80 DEG C, off the pot.
The spicy hot pot beef pot utilizing said method obtained has part primary raw material (beef, tripe, peeled shrimp) and compound seasoner dual-use function, bright characteristic, dissolve quick, flavoring ingredients is complete, easy to use, diverse in function.Can proportionally add certain water and vegetables during use, mixing is edible after boiling, and change traditional spicy hot pot product and mostly be containing meat, process is complicated, requires higher present situation to culinary art simultaneously.
By carrying out Indexs measure to beef provided by the present invention, the beef that when culinary art compared by the beef contained by this product, secondary adds, ammonium nitrogen content improves 71.2%, total acid improves 52.4%, and meat hardness reduces by 47.1%, chew characteristics reduces by 31.2%.
Last it is noted that above embodiment is only in order to illustrate technical scheme of the present invention, be not intended to limit; Although with reference to previous embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that: it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature; And these amendments or replacement, do not make the essence of appropriate technical solution depart from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (10)
1. spicy hot pot pot, is characterized in that, be made up of the raw material of following weight portion:
Chilli 5-15 part
Chinese prickly ash 3-8 part
Ginger 3-5 part
Garlic 3-5 part
Green onion 3-5 part
Beef 15-30 part
Tripe 15-30 part
Frozen skinless shrimp 5-10 part
Salt 1-2 part
Monosodium glutamate 1-2 part
Cooking wine 1-2 part
Pepper powder 0.5-1 part
Spice 1-2 part
Chickens' extract 1-2 part
Flavour nucleotide (I+G) 0.01 part
Tenderization agent composition 2-5 part
White sugar 1-2 part
Potassium sorbate 0.01-0.03 part.
2. spicy hot pot pot according to claim 1, is characterized in that, also comprise: rapeseed oil 10-20 part.
3. spicy hot pot pot according to claim 1, is characterized in that, also comprise: butter 5-10 part.
4. spicy hot pot pot according to claim 1, is characterized in that, also comprise: bean paste 5-10 part, Taihe county fermented soya bean 3-5 part.
5. spicy hot pot pot according to claim 1, it is characterized in that, described tenderization enzymatic compositions comprises: the mixed aqueous solution of 5%w/v sodium chloride, 1.5%w/v magnesium chloride, 150U/ml papain, 250U/ml trypsase, 1.5U/ml elastoser, 5%v/v pineapple juice.
6. spicy hot pot pot preparation method as claimed in claim 1, is characterized in that, comprise the following steps:
Step one: beef tumbling tenderization and bacteria reducing process
The tumbling tenderization of beef and tripe: tripe and beef are cut and grows into 10cm-20cm, wide 10cm-20cm, thick is the beef clod of 5cm-10cm, cuts rear cleaning 1min-2min, drains surface moisture for subsequent use;
Spray tenderization agent composition at the beef clod surface uniform cut, send into vacuum tumbler and carry out tumbling;
Step 2, meat cold fermentation
By aforementioned beef clod slitting, cut and grow into 3cm-6cm, wide 1cm-2cm, the thick beef bar for 0.5-1cm, preseed stage is the Lactococcus lactis of pure culture and the bacteria suspension of lactobacillus bulgaricus respectively, after mixing, static fermentation 24-48 hour under static fermentation 12-24 hour, 15 DEG C-20 DEG C of conditions under 8-15 DEG C of condition, the mass ratio of meat and bacteria suspension is 1:0.25-0.5;
The frying of step 3, spicy hot pot pot
By garlic peeling, chilli, Chinese prickly ash, ginger, garlic, green onion, clean up, and drains Yu Shui, minces into graininess stand-by with cutmixer; Spice pulverizer is pulverized stand-by.Rapeseed oil is put in frying pan refines according to mass ratio 1:1.5-2.5 (rapeseed oil: meat), treat that oil temperature reaches 160-220 DEG C, then 1-3 minute is continued, after continue to be heated to 220-260 DEG C, add chilli respectively reaching in the frying pan of oil temperature 220-260 DEG C, Chinese prickly ash, ginger, garlic, green onion, cooking wine, spice, pepper powder carries out frying, now pasta boiling has a large amount of water vapours to distribute, after 10 ~ 20min material eliminating moisture fries out fragrance, little fiery frying is cooled to less than 180 DEG C in 5min, put into butter in proportion again, beef, tripe, frozen skinless shrimp, chickens' extract, salt, flavour nucleotide, bean paste, Taihe county fermented soya bean, cooking wine, monosodium glutamate, white sugar, frying allotment is carried out in frying pan, within in 1-5min, oil temperature is down to 100 DEG C until in pot biodiversity degree be 15-18%, weigh potassium sorbate subsequently, add in pot after dissolving by the warm waters of about 80 DEG C, off the pot.
7. spicy hot pot pot preparation method according to claim 6, is characterized in that, in described step one, tumbling is carried out the condition of tumbling and is: tumbling 45 minutes, vacuum 0.6Mpa, 5rpm/min, temperature keeps 5-15 DEG C.
8. spicy hot pot pot preparation method according to claim 6, it is characterized in that, the clump count of bacteria suspension described in step 2 is not less than 5 × 10
6cFU/g, wherein, the ratio of the thalline quantity of Lactococcus lactis and lactobacillus bulgaricus is 1:1.
9. spicy hot pot pot preparation method according to claim 6, it is characterized in that, described bacteria suspension is added with glucose, salt before inoculation.
10. spicy hot pot pot preparation method according to claim 9, is characterized in that, the 1%-3% that described glucose accounts for the glucose of the 2%-4% of bacteria suspension mass percent, salt accounts for bacteria suspension mass percent.
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