麻辣香锅小批量配比工艺流程及原料配方.pdfVIP

麻辣香锅小批量配比

操作先后糍粑辣椒火锅油香锅酱香锅油

火锅油配方：

特点：

香气浓郁，色泽红亮，麻辣味浓，浓稠光亮。

原料组成配方：

主要调味原料：

干辣椒节200克，干花椒100克。

辅助调味原料：

郫县豆瓣200克葱段100克，姜片15克，蒜颗15克，八角20克，

桂皮10克，山奈15克，草果5克，白豆蔻2.5克，砂仁3克，肉豆

蔻1.5克，丁香0.5克，白芷1克，小茴香2克，香叶3克，灵草1.5

克，排草1克，冰糖5克，熟菜油2000克，牛化油500g，猪化油300g

特荐用具：

家用的炒菜锅就行

制作程序：

（1）烹前工作：将干辣椒节温水浸泡大概40分钟后，加工

成茸，即成糍粑辣椒。如（图1）干花椒入锅中用微火焙至酥脆。，

八角、桂皮掰成小块，草果、白豆蔻、砂仁、肉豆蔻拍破，白芷、香

叶、灵草、排草切碎。冰糖敲成黄豆大小。牛化油切成小块。各种香

料均后晾干（2）火锅油制作：将牛化油入炒锅，置中火上炼至

Spicyhotpotsmallbatch

ratio

Operationsequence:glutinousricecakechilihotpotoil

fragrantpotsaucefragrantpotoil

Hotpotoilrecipe:

特点：

Ithasaricharoma,brightredcolor,strongspicytaste,thick

andbrightcolor.

Rawmaterialcomposition

formula:

Mainseasoning

ingredients:

200gramsofdriedchilipepper,100gramsof

driedSichuanpeppercorns.

Auxiliaryseasoning

ingredients:

200gramsofPixianDouban,100gramsofgreenonion,15gramsof

gingerslices,15gramsofgarlic,20gramsofstaranise,10gramsof

cinnamon,15gramsofkaempferia,5gramsofgrassfruit,2.5gramsof

whitecardamom,3gramsofAmomumvillosum,1.5gramsofnutmeg,

0.5gramsofcloves,and1Angelicadahurica.grams,2gramsofcumin,

3gramsofbayleaves,1.5gramsoflingcao,1gramofdriedgrass,5

gramsofrocksugar,2000gramsofcookedvegetableoil,500gofbeef

oil,300goflardoil.Speciallyrecommendedutensils:

Justahousehold

cookingpot

Production

procedure:

(1)Pre-cookingwork:Washthedriedchilipeppersections,soaktheminwarm

waterforabout40minutes,andprocessthemintovelvet,whichistheglutinous

ricecakechilipepper.Forexample(Picture1)putthedriedSichuanpeppercorns

intoapotandroastoverlowheatuntilcrispy.,breakthestaraniseand

cinnamonintosmallpieces,smashthegrassfruit,whitecardamom,amomum

villosumandnutmeg,choptheangelica,ba