Formula and preparation method of Tom Yam Gong soup-flavored instant hotpot condiment

Fecha de publicación: 05/01/2021
Fuente: Wipo "olive oil"
The invention discloses a formula and a preparation method of a Tom Yam Gong soup-flavored instant hotpot condiment. 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 thick broad-bean sauce, 1-2 parts of bullet pepper, 4-7 parts of bell pepper, 3-6 parts of rattan pepper, 1-2 parts of composite spice, 2-4 parts of fresh 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;a Tom Yam Gong soup sauce bag comprises 20-40 parts of chicken soup, 2-6 parts of prawns, 3-5 parts of fresh straw mushrooms, 2-4 parts of Thai curry sauce, 1-3 parts of galangal, 1-3 parts of greenlemons, 1-2 parts of citronella, 0.5-1 part of myrcia, 2-4 parts of pod peppers, 1-3 parts of fish sauce, 2-5 parts of olive oil, 5-8 parts of coconut milk and 3-6 parts of salt; and a nourishing bagcomprises the following components in parts by weight of 1-2 parts of radix codonopsis, 1-3 parts of Chinese wolfberry, 0.2-0.5 part of Chinese angelica, 0.1-0.3 part of radix astragali, 0.2-0.4 partof cistanche deserticola and 0.5-1 part of dendrobium officinale. The Tom Yam Gong soup-flavored instant hotpot condiment is unique in flavor, has the spicy, hot, fresh and fragrant characteristics ofthe traditional hotpot, and is more suitable for the taste of the public.