CN110897132A - Color hotpot condiment and preparation method thereof - Google Patents
Color hotpot condiment and preparation method thereof Download PDFInfo
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- CN110897132A CN110897132A CN201910982164.1A CN201910982164A CN110897132A CN 110897132 A CN110897132 A CN 110897132A CN 201910982164 A CN201910982164 A CN 201910982164A CN 110897132 A CN110897132 A CN 110897132A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000015278 beef Nutrition 0.000 claims abstract description 60
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- 239000000843 powder Substances 0.000 claims abstract description 39
- 239000000463 material Substances 0.000 claims abstract description 36
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- 238000001816 cooling Methods 0.000 claims abstract description 11
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- 238000005303 weighing Methods 0.000 claims description 33
- 235000014121 butter Nutrition 0.000 claims description 13
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- 229940050948 capsicum oleoresin Drugs 0.000 claims description 7
- 229940041514 candida albicans extract Drugs 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
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Classifications
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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
-
- 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
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the technical field of food seasonings, and particularly discloses a color hotpot condiment, which comprises a hotpot base material and color beef tallow, wherein the hotpot base material comprises the following raw materials in parts by weight: 80-110 parts of beef tallow, 12-17 parts of broad bean paste, 8-12 parts of chili powder, 10-15 parts of onion, 2-5 parts of ginger, 3-7 parts of pepper, 1-4 parts of pepper, 2-5 parts of garlic, 1-4 parts of sugar and 8-12 parts of salt; the colored beef tallow comprises the following raw materials in parts by weight: 100 parts of beef tallow, 15-20 parts of onion, 3-8 parts of ginger, 8-12 parts of pepper, 3-8 parts of garlic and 1-2 parts of natural edible pigment; the invention also discloses a preparation method of the color hotpot condiment, which comprises the following steps: (1) preparing the base material of the chafing dish and the colored beef tallow and (2) cooling and shaping. The color hotpot condiment has mellow fragrance, is spicy and fresh, can produce hotpot condiments with various colors, and makes up the defect of monotonous color of the traditional hotpot condiments.
Description
Technical Field
The invention belongs to the technical field of food seasonings, and particularly relates to a color hotpot condiment and a preparation method thereof.
Background
The traditional hotpot condiment is red in color and monotonous in color, cannot meet the market demand, and more people are interested in novel things along with the increasing improvement of living standard.
Disclosure of Invention
The invention aims to provide a color hotpot condiment and a preparation method thereof, and aims to solve the problem that the color of the traditional hotpot condiment is single.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a color chafing dish bottom flavoring comprises chafing dish base flavoring and color butter;
the hot pot base material comprises the following raw materials in parts by weight: 80-110 parts of beef tallow, 12-17 parts of broad bean paste, 8-12 parts of chili powder, 10-15 parts of onion, 2-5 parts of ginger, 3-7 parts of pepper, 1-4 parts of pepper, 2-5 parts of garlic, 1-4 parts of sugar and 8-12 parts of salt;
the colored beef tallow comprises the following raw materials in parts by weight: 100 parts of beef tallow, 15-20 parts of onion, 3-8 parts of ginger, 8-12 parts of pepper, 3-8 parts of garlic and 1-2 parts of natural edible pigment.
The invention also discloses a preparation method of the color hotpot condiment, which comprises the following steps:
(1) preparing a hot pot base material and colored beef tallow;
the preparation of the colored beef tallow comprises the following steps:
③ weighing Bulbus Allii Cepae 15-20 parts, pulverizing to obtain Bulbus Allii Cepae powder, weighing rhizoma Zingiberis recens 3-8 parts, pulverizing to obtain rhizoma Zingiberis recens powder, weighing fructus Zanthoxyli 8-12 parts, pulverizing to obtain fructus Zanthoxyli powder, weighing Bulbus Allii 3-8 parts, and pulverizing to obtain Bulbus Allii powder;
④, pouring 110 parts of butter into a frying pan, heating the frying pan, adding the chopped green onion obtained in the step ③ into the frying pan when the temperature of the frying pan reaches 100-120 ℃, frying for 3-7min, adding the chopped ginger and the pricklyash peel obtained in the step ③ into the frying pan, frying for 3-7min, adding the chopped garlic obtained in the step ③ into the frying pan, frying to obtain garlic fragrance, filtering to obtain fragrant butter, cooling the fragrant butter to 65-80 ℃, and adding 1-2 parts of natural edible pigment into the fragrant butter to obtain colored butter;
(2) and (3) cooling and shaping, namely keeping the temperature of the hotpot base material obtained in the step ② at 50-60 ℃, keeping the temperature of the colored beef tallow obtained in the step ④ at 50-60 ℃, pouring the hotpot base material and the colored beef tallow into a die box in sequence, covering the surface of the colored beef tallow with the colored beef tallow, and cooling to obtain the colored hotpot base material.
Preferably, the chicken meat paste also comprises 0.5-3 parts of chicken meat paste, 1-4 parts of beef paste and 0.5-2 parts of yeast extract. The technical scheme can effectively improve the delicate flavor of the whole hotpot condiment.
Preferably, the colored beef tallow also comprises 0.5-1 part of water-soluble capsicum oleoresin.
Preferably, the preparation of the chafing dish base stock comprises the following steps:
① weighing 12-17 parts of bean paste, pulverizing to obtain bean paste, weighing 8-12 parts of dried Capsici fructus, pulverizing to obtain chili powder, weighing 10-15 parts of Bulbus Allii Cepae, pulverizing to obtain chopped Bulbus Allii Fistulosi, weighing 2-5 parts of rhizoma Zingiberis recens, pulverizing to obtain chopped rhizoma Zingiberis recens, weighing 3-7 parts of fructus Zanthoxyli, pulverizing to obtain pericarpium Zanthoxyli powder, weighing 1-4 parts of fructus Piperis, pulverizing to obtain fructus Piperis powder, weighing 2-5 parts of Bulbus Allii, and pulverizing to obtain Bulbus Allii powder;
②, pouring 80-110 parts of beef tallow into a frying pan, heating the frying pan, adding the bean paste and the chili powder obtained in the step ① into the frying pan when the temperature of the frying pan reaches 100-120 ℃, frying for 3-5min, adding the minced onion obtained in the step ① into the frying pan, frying for 3-5min, adding the minced ginger, the pricklyash peel and the pepper obtained in the step ① into the frying pan, frying for 3-5min, adding the minced garlic obtained in the step ① into the frying pan, frying until garlic is fragrant, adding 1-4 parts of sugar and 8-12 parts of salt into the frying pan, and uniformly mixing to obtain the base material of the chafing dish.
Preferably, the mold box comprises a shell with an upward opening, a connecting plate is connected in the shell in a sliding manner along the direction of the central line of the shell, the upper surface of the connecting plate is fixedly connected with a surrounding plate, the lower surface of the connecting plate is fixedly connected with a driving sleeve, and the bottom of the driving sleeve penetrates out of the bottom of the shell; on the central line direction along the shell, enclose and close inboard sliding connection and have the backup pad, the lower fixed surface of backup pad is connected with the actuating lever, and the bottom of actuating lever is worn out from the bottom of shell.
The beneficial effects of this technical scheme lie in:
(1) compared with the traditional hotpot condiment, the color hotpot condiment provided by the technical scheme has mellow fragrance, is spicy and fresh, can be used for producing the hotpot condiment with various colors, and overcomes the defect of monotonous color of the traditional hotpot condiment.
(2) The addition of the chicken paste, the beef paste and the yeast extract can increase the added heavy taste of the hot pot base material and enrich the flavor of the hot pot base material.
(4) The adding of the water-soluble capsicum oleoresin can effectively improve the pungency degree of the whole color hotpot condiment.
(5) The preparation of the hot pot base material and the color beef tallow can be carried out simultaneously, or the hot pot base material and the color beef tallow can be prepared firstly, or the color beef tallow and the hot pot base material can be prepared firstly.
(6) This technical scheme can be fast convenient the shaping of realization color hot pot seasoning to the improvement of die box structure, places the colored butter that touches on the hot pot base material when the drawing of patterns, influences the outward appearance of whole hot pot seasoning.
Drawings
FIG. 1 is a longitudinal sectional view of a die case used in examples 1 to 3 of the present invention;
FIG. 2 is a longitudinal sectional view of a die case used in example 4 of the present invention.
Reference numerals in the drawings of the specification include: the device comprises a shell 1, a connecting plate 2, a surrounding plate 3, a driving sleeve 4, a first pulling ring 5, a supporting plate 6, a driving rod 7, a second pulling ring 8, a pressure spring 9 and a mold box 10.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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
A color chafing dish bottom flavoring comprises chafing dish base flavoring and color butter.
The hot pot base material comprises the following raw materials in parts by weight: 80 parts of beef tallow, 12 parts of thick broad-bean sauce, 8 parts of chili powder, 10 parts of onion, 2 parts of ginger, 3 parts of pepper, 1 part of pepper, 2 parts of garlic, 1 part of white granulated sugar, 8 parts of salt, 0.5 part of spice, 0.5 part of chicken extract, 1 part of beef extract and 0.5 part of yeast extract.
The colored beef tallow comprises the following raw materials in parts by weight: 100 parts of beef tallow, 15 parts of onion, 3 parts of ginger, 8 parts of pepper, 3 parts of garlic, 1 part of natural edible pigment, 1 part of spice and 0.5 part of water-soluble capsicum oleoresin.
The particle size of the chili powder in the embodiment is 5-10 meshes; natural food colors are purchased from william food ltd, guangzhou. Colorless capsicum oleoresin was purchased from yingxing natural pigments, inc.
The spices of this example include clove 0.1%, amomum fruit 0.2%, tsaoko amomum fruit 0.2%, geranium 0.1%, licorice root 0.1%, fennel 0.2%, Guangxiang 0.1%, cinnamon 0.1%, cardamom 0.2%, star anise 0.1%, galangal 0.1%, and allspice 0.2%.
The embodiment also discloses a preparation method of the color hotpot condiment, which comprises the following steps:
(1) preparing a hot pot base material and colored beef tallow;
① weighing bean paste 12 parts, pulverizing to 10-20 mesh to obtain bean paste, weighing dried Capsici fructus 8 parts, pulverizing to 5-10 mesh to obtain Capsici fructus powder, weighing Bulbus Allii Cepae 10 parts, pulverizing to obtain herba Alii Fistulosi powder, weighing rhizoma Zingiberis recens 2 parts, pulverizing to obtain rhizoma Zingiberis recens powder, weighing fructus Zanthoxyli 3 parts, pulverizing to obtain fructus Zanthoxyli powder, weighing fructus Piperis 1 part, pulverizing to obtain fructus Piperis powder, weighing Bulbus Allii 2 parts, and pulverizing to obtain Bulbus Allii powder;
②, pouring 80 parts of beef tallow into a wok, heating the wok, adding the bean paste and chili powder obtained in the step ① into the wok when the temperature of the wok reaches 110 ℃, frying for 8min, adding the chopped scallion obtained in the step ① into the wok, frying for 5min, adding the chopped ginger, the pricklyash powder and the pepper powder obtained in the step ① into the wok, frying for 5min, adding the chopped garlic obtained in the step ① into the wok, frying to obtain garlic, adding 1 part of white granulated sugar and 8 parts of salt into the wok, and uniformly mixing to obtain the base material of the chafing dish.
③ weighing Bulbus Allii Cepae 15 parts, pulverizing to 5-10 mesh to obtain Bulbus Allii Cepae powder, weighing rhizoma Zingiberis recens 3 parts, pulverizing to 5-10 mesh to obtain rhizoma Zingiberis recens powder, weighing fructus Zanthoxyli 8 parts, pulverizing to 5-10 mesh to obtain fructus Zanthoxyli powder, weighing Bulbus Allii 3 parts, and pulverizing to 5-10 mesh to obtain Bulbus Allii powder;
④ pouring 100 parts of beef tallow into a wok, heating the wok, adding the chopped green onion obtained in the step ③ into the wok when the temperature of the wok reaches 110 ℃, frying for 4min, adding the chopped ginger and pepper powder obtained in the step ③ into the wok, frying for 5min, adding the chopped garlic obtained in the step ③ into the wok, frying garlic fragrance (about 5min), filtering to obtain beef tallow, and cooling the beef tallow to 75 ℃;
dissolving 1 part of natural edible pigment with 10 parts of water or edible oil, and adding into the fragrant beef tallow to obtain colored beef tallow;
the order of steps ① - ② and steps ③ - ④ may be reversed;
(2) and (3) cooling and shaping, namely keeping the temperature of the hotpot base material obtained in the step ② at 50-60 ℃, keeping the temperature of the colored beef tallow obtained in the step ④ at 50-60 ℃, sequentially pouring the hotpot base material and the colored beef tallow into a die box 10 (shown in figure 1), covering the surface of the colored beef tallow with the colored beef tallow, and cooling to obtain the colored hotpot base material.
Example 2
This example differs from example 1 only in that: the parts of the raw materials are different.
The hot pot base material comprises the following raw materials in parts by weight: beef tallow 90 parts, onion 12 parts, garlic 3 parts, ginger 3 parts, thick broad-bean sauce 15 parts, coarse chili powder 10 parts, pepper 5 parts, pepper 2 parts, spice 1 part, chicken extract 1 part, beef extract 2 parts, yeast extract 1 part, monosodium glutamate 2 parts, white granulated sugar 2 parts, salt 10 parts, spice 1 part, chicken extract 2 parts, beef extract 2 parts and yeast extract 1.5 parts;
the colored beef tallow comprises the following raw materials in parts by weight: 100 parts of beef tallow, 15 parts of onion, 3 parts of ginger, 8 parts of pepper, 3 parts of garlic, 1 part of natural edible pigment, 1 part of spice and 0.5 part of water-soluble capsicum oleoresin.
Example 3
This example differs from example 1 only in that: the parts of the raw materials are different.
The hot pot base material comprises the following raw materials in parts by weight: 110 parts of beef tallow, 17 parts of thick broad-bean sauce, 12 parts of chili powder, 15 parts of onion, 5 parts of ginger, 7 parts of pepper, 4 parts of pepper, 5 parts of garlic, 4 parts of white granulated sugar, 12 parts of salt and 1.5 parts of spice;
the colored beef tallow comprises the following raw materials in parts by weight: 110 parts of beef tallow, 20 parts of onion, 8 parts of ginger, 12 parts of pepper, 8 parts of garlic, 2 parts of natural edible pigment, 1 part of spice and 0.5 part of water-soluble capsicum oleoresin.
Example 4
This embodiment is different from embodiment 1 in the structure of the die case 10.
As shown in fig. 2, the mold box 10 of the present embodiment includes an upward-opening housing 1, a sliding groove is formed in a lower inner side wall of the housing 1, a connecting plate 2 is slidably connected to the sliding groove of the housing 1 along a center line direction of the housing 1, a surrounding plate 3 (the cross section of the surrounding plate 3 is rectangular) is integrally connected to an upper surface of the connecting plate 2, a driving sleeve 4 is integrally connected to a lower surface of the connecting plate 2, a bottom of the driving sleeve 4 penetrates out from a bottom of the housing 1, and a first pull ring 5 is integrally connected to a bottom of the driving sleeve 4. The shell 1 is provided with a pressure spring 9 which drives the driving sleeve 4 to move towards the position far away from the bottom of the shell 1.
On the central line direction of shell 1, enclose plywood 3 sliding connection and have backup pad 6, backup pad 6's lower surface an organic whole is connected with actuating lever 7, and the bottom of actuating lever 7 is worn out from shell 1's bottom. The driving sleeve 4 is sleeved outside the driving rod 7, and the bottom of the driving rod 7 is integrally connected with a second pulling ring 8.
When the step (2) is cooled and shaped, firstly, 50-60 ℃ of hotpot base materials are poured into a containing vessel formed by the enclosing plate 3 and the supporting plate 6, after the hotpot base materials are formed, the positions of the supporting plate 6 and the driving rod 7 are kept unchanged, the first pulling ring 5 is pulled vertically downwards, the first pulling ring 5 drives the connecting plate 2 to vertically move downwards through the driving sleeve 4, at the moment, the side surface of the hotpot base materials is separated from the inner surface of the enclosing plate 3, colored beef tallow is poured onto the hotpot base materials, the upper surface of the hotpot base materials and the side surface of the hotpot base materials can be covered with the colored beef tallow, and the colored hotpot base materials are obtained after cooling. Finally, the driving rod 7 is pushed upwards vertically, the supporting plate 6 is moved upwards vertically, the color hotpot condiment is moved above the shell 1, demolding can be completed conveniently, and the color beef tallow on the hotpot condiment cannot be touched.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (6)
1. A color hotpot condiment is characterized by comprising a hotpot condiment base and color beef tallow;
the hot pot base material comprises the following raw materials in parts by weight: 80-110 parts of beef tallow, 12-17 parts of broad bean paste, 8-12 parts of chili powder, 10-15 parts of onion, 2-5 parts of ginger, 3-7 parts of pepper, 1-4 parts of pepper, 2-5 parts of garlic, 1-4 parts of sugar and 8-12 parts of salt;
the colored beef tallow comprises the following raw materials in parts by weight: 100 parts of beef tallow, 15-20 parts of onion, 3-8 parts of ginger, 8-12 parts of pepper, 3-8 parts of garlic and 1-2 parts of natural edible pigment.
2. The color hotpot condiment according to claim 1, wherein the hotpot condiment further comprises 0.5-3 parts of chicken paste, 1-4 parts of beef paste and 0.5-2 parts of yeast extract.
3. The colored hotpot condiment according to claim 1, wherein the colored beef tallow further comprises 0.5-1 part of water-soluble capsicum oleoresin.
4. The method for making a colorful hot pot seasoning as claimed in claim 1, comprising the steps of:
(1) preparing a hot pot base material and colored beef tallow;
the preparation of the colored beef tallow comprises the following steps:
③ weighing Bulbus Allii Cepae 15-20 parts, pulverizing to obtain Bulbus Allii Cepae powder, weighing rhizoma Zingiberis recens 3-8 parts, pulverizing to obtain rhizoma Zingiberis recens powder, weighing fructus Zanthoxyli 8-12 parts, pulverizing to obtain fructus Zanthoxyli powder, weighing Bulbus Allii 3-8 parts, and pulverizing to obtain Bulbus Allii powder;
④, pouring 110 parts of butter into a frying pan, heating the frying pan, adding the chopped green onion obtained in the step ③ into the frying pan when the temperature of the frying pan reaches 100-120 ℃, frying for 3-7min, adding the chopped ginger and the pricklyash peel obtained in the step ③ into the frying pan, frying for 3-7min, adding the chopped garlic obtained in the step ③ into the frying pan, frying to obtain garlic fragrance, filtering to obtain fragrant butter, cooling the fragrant butter to 65-80 ℃, and adding 1-2 parts of natural edible pigment into the fragrant butter to obtain colored butter;
(2) and (3) cooling and shaping, namely keeping the temperature of the hotpot base material obtained in the step ② at 50-60 ℃, keeping the temperature of the colored beef tallow obtained in the step ④ at 50-60 ℃, pouring the hotpot base material and the colored beef tallow into a die box in sequence, covering the surface of the colored beef tallow with the colored beef tallow, and cooling to obtain the colored hotpot base material.
5. The method for preparing a colorful hot pot seasoning as claimed in claim 4, wherein the preparing of the hot pot seasoning comprises the steps of:
① weighing 12-17 parts of bean paste, pulverizing to obtain bean paste, weighing 8-12 parts of dried Capsici fructus, pulverizing to obtain chili powder, weighing 10-15 parts of Bulbus Allii Cepae, pulverizing to obtain chopped Bulbus Allii Fistulosi, weighing 2-5 parts of rhizoma Zingiberis recens, pulverizing to obtain chopped rhizoma Zingiberis recens, weighing 3-7 parts of fructus Zanthoxyli, pulverizing to obtain pericarpium Zanthoxyli powder, weighing 1-4 parts of fructus Piperis, pulverizing to obtain fructus Piperis powder, weighing 2-5 parts of Bulbus Allii, and pulverizing to obtain Bulbus Allii powder;
②, pouring 80-110 parts of beef tallow into a frying pan, heating the frying pan, adding the bean paste and the chili powder obtained in the step ① into the frying pan when the temperature of the frying pan reaches 100-120 ℃, frying for 3-5min, adding the minced onion obtained in the step ① into the frying pan, frying for 3-5min, adding the minced ginger, the pricklyash peel and the pepper obtained in the step ① into the frying pan, frying for 3-5min, adding the minced garlic obtained in the step ① into the frying pan, frying until garlic is fragrant, adding 1-4 parts of sugar and 8-12 parts of salt into the frying pan, and uniformly mixing to obtain the base material of the chafing dish.
6. The method for preparing a colorful hot pot seasoning as claimed in claim 5, wherein the die box comprises a shell with an upward opening, a connecting plate is slidably connected in the shell along the direction of the center line of the shell, a surrounding plate is fixedly connected to the upper surface of the connecting plate, a driving sleeve is fixedly connected to the lower surface of the connecting plate, and the bottom of the driving sleeve penetrates out of the bottom of the shell; on the central line direction along the shell, enclose and close inboard sliding connection and have the backup pad, the lower fixed surface of backup pad is connected with the actuating lever, and the bottom of actuating lever is worn out from the bottom of shell.
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