hot pot bottom material

"It's not delicious" one -the development of a fermented hot pot base material At present, there are many types of hot pot bottoms on the market. The most often spicy hot pots, such as butter and oil hot pot. Generally, it is made of rice pepper, Dianxian Bean Office and spices as the main raw materials. Among them, the ravioli pepper is a kind of With dried pepper (several types of pepper enlisted "as the main raw material, a kind of pepper products made of water are made of bubble or cooked after brewing or cooked. It is the main spicy ingredient in the hot pot base. During the production process of hot pot base, the hot treatment method such as hot drift or cooking of pepper raw materials. Due to the high temperature and short processing time, there are the following problems: (1) The temperature high time is short to the pigmentation of the peppers to dissolve the peppers to dissolve a certain effect. , Resulting in uneven color; (2) High temperature effects on the release and characteristics of peppercillin of pepper, spicy and spicy, not soft enough; (3) High temperature makes the loss -resistant functional ingredients and aroma substances in the peppers compared High, the flavor is not rich enough: (4) Thermal treatment is likely to cause the loss of nutrients, making consumers supplement the three nutrients after using more dry and spicy ingredients, which will cause metabolic transgeoses In chaos, adverse reactions such as dry mouth, conjunctiva congestion, gastrointestinal discomfort, etc., which are commonly known as "getting angry". Therefore, it is necessary to explore a new type of processing. Fermental picnin refers to a type of beef made of beneficial microorganisms. The fermented fake has unique flavors and functional substances. The fermented rice dumplings include distilled wine, fruit wine, beer, yogurt, kimchi, sauerkraut, etc., which are deeply loved by everyone because of their special flavors and functions. Message beneficial function: (1) Rich nutrition of fermented sinks: such as protein, vitamins, minerals, and enzymes, such as fermented steamed buns, bread nutritional ingredients higher than large cakes, noodles-4 More, protein is increased by nearly 2 times; (2) Fermental pupa is more suitable for digestion: enzymes in yeast can promote the decomposition of nutrients, such as fermented tempeh, kimchi, etc. Rich flavor: During the fermentation process, the changes in the traits of the saga and the production of new substances can make the taste of the pupa richer. Through fermentation such as yeast and lactic acid bacteria, special aroma substances and functional factors can be produced, such as fermented yogurt, liquor, liquor, liquor, liquor There are many types of scent substances Diverse. Existing studies have shown that in Dianxian Dou Office and Pepper Pepper, low -temperature fermentation fresh peppers such as lactic acid bacteria can be used to generate abundance The rich aroma, improves the spicy taste of peppers, can effectively retain the color, taste and nutritional ingredients of the pepper. However, the research on the fermentation of the rice pepper (dried peppers) in the hot pot is blank. Based on this, the method of using dried pepper to produce hot pot bottoms is used to produce carrier and lactic acid bacteria. Boil with hot pot ingredients to get nutrition The hot pot bottom material with good flavors, which can effectively solve the problem of easy fire in existing technologies, high functional component loss rates and single -tesco, which is convenient for promotion.  

The fermented hot pot bottom material improves the process from the source. First, the dried red peppers are made into right peppers; Human yeast bacteria liquid, mix well, seal fermentation, heating again, heat preservation, and a fermented Wei Baba pepper; add lactic acid bacteria liquid to the first fermented nuclear pepper to mix, closed fermentation, and the second fermentation of cricum pepper ; Heat the mixed oil, and then add two Sub -fermented chili pepper and hot pot ingredients are made, vacuum packaging and cooling, and it must be used to produce hot pot bottom material with dried pepper.    The difference between traditional hot pot base and fermented hot pot base mainly comes from its process processing method of core raw materials. The bottom material is cooked after soaking thousand peppers, crushed into criccs, and then add Danxian Douban and spices to stir fry The bottom of the hot pot. Fermented hot pot bottom material product sensory features Due to the fermentation of the question when they pass by. the fermented hot pot bottom material products have more peppers, the color is more vivid, the aroma is more, the taste is more full, the spicy taste is sufficient, and the spicy taste is more spicy, and the spicy taste is more spicy.