Technical features:

1. A method for making green rattan pepper special hot pot base, which is characterized in that it includes the following steps: (1) weighing the raw materials; 2) Prepare ingredients; (3) Heat and melt the butter, raise the temperature to 120~130℃; add green onions, onions, and coriander in sequence, fry until golden brown and remove them all; (4) Add ginger and garlic and stir-fry for 15 ~20min; (5) Add fresh green Erjingtiao pepper granules and fry for 40~45min; (6) Add pickled peppers and soaked ginger and fry for 15~20min; (7) Add salt, sugar, monosodium glutamate, chicken essence, fermented glutinous rice, Stir-fry vine pepper powder, spices and other auxiliary materials for 5 to 8 minutes; (8) Add green and healthy freshly squeezed vine pepper oil and heat until boiling; (9) Discharge the material and pack it in an automatic packaging machine; among them,

(1) Weighing of raw materials: Weigh the following components in proportion: 3000 to 3200 parts of butter, 240 to 250 parts of green onions, 110 to 120 parts of onions, 20 to 25 parts of coriander, and 1200 to 1250 parts of fresh green vitex peppers , 800 to 850 parts of soaked wild sansho pepper, 160 to 180 parts of ginger, 280 to 300 parts of garlic, 200 to 220 parts of soaked ginger, 50 to 55 parts of vine pepper powder, 360 to 380 parts of freshly squeezed vine pepper oil, and 160 to 170 parts of white sugar. 250 to 260 parts of MSG, 40 to 50 parts of yeast extract, 12 to 15 parts of chicken powder, 20 to 25 parts of chicken paste, 8 to 10 parts of beef powder, 9 to 10 parts of i+g, 2 ethyl maltol ~4 parts, 700-750 parts of edible salt, 120-135 parts of fermented glutinous rice, 16-18 parts of chive powder;

(2) Preparation: Wash fresh green Erjingjiao peppers and crush them into fine particles; green onions Wash and cut; wash and slice onions; wash and cut coriander into sections; wash and pulverize ginger into fine particles; peel garlic, wash and pulverize into fine particles; soak wild sansho pepper, wash and pulverize into fine particles; soak ginger, wash and pulverize into fine particles. Crushed into fine particles. Separate the prepared components and set aside.

2. The method for making green rattan pepper characteristic hot pot base according to claim 1, characterized in that the spices include: 5 to 8 parts of kaempferol, 2 to 4 parts of star anise, and cinnamon. 2 to 4 parts, 1 to 2 parts of bay leaf, 1 to 3 parts of grass fruit, 1 to 3 parts of tempeh, 2 to 4 parts of lemongrass, 1 to 2 parts of cumin, 1 to 2 parts of monk fruit, and 1 to 3 parts of thyme share.

3. The method for making green rattan pepper characteristic hot pot base according to claim 1, characterized in that in step (3), the butter is heated and melted, and the temperature rises to 125-130°C ℃.

4. The method of making green rattan pepper characteristic hot pot base according to claim 1, characterized in that: step (4) adds ginger and garlic and then stir-fries for 15 to 17 minutes.

5. The method of green rattan pepper characteristic hot pot base according to claim 1, characterized in that: step (5) adds fresh green Erjingjiao pepper particles and stir-fries for 40 to 43 minutes.

6. The method of green rattan pepper characteristic hot pot base according to claim 1, characterized in that: step (6) adds soaked peppers and soaked ginger and stir-fries for 15 to 18 minutes.

7. The method of green rattan pepper characteristic hot pot base according to claim 1, characterized in that: step (7) adds salt, sugar, monosodium glutamate, chicken essence, fermented glutinous rice, rattan pepper powder, Stir-fry spices and other auxiliary ingredients for 4 to 8 minutes.

8. The method of green rattan pepper special hot pot base according to claim 1, characterized in that: step (9) discharging the material for automatic packaging includes the following process:

(a) Carry out oil separation, and the oil goes to the oil filling machine; the material goes to the material filling machine.

(b) First fill the oil into the membrane box (the company's trademark image and raised text are printed on the inside of the mold box)

(c) Put the oil into the mold box Enter the automatic tunnel cooling machine to pre-cool to 50~60℃.

(d) Then enter the material filling machine for material filling.

(f) The mold box filled with materials enters the automatic tunnel machine and is cooled to 20°C.

(e) Demold the mold box, and load the product into a stretch film packaging machine for vacuum packaging.