What are hot pot additives There are those

Hot pot additives are used to make hot pots taste better and attract customers.

The types of hot pot additives are as follows:

1. Flavor enhancer: suitable for all kinds of meat products, used to improve the quality of meat, and improve the flavor and umami of meat, and remove miscellaneous odors;

2. Hot pot red: It is a chemical additive, which can make the fire hall forest pot look full of hot oil under the premise that there is almost no hot oil in the hot pot, which is harmful to the human body;

3. Fragrance agent: It is a chemical food additive and a high carcinogen, and the function of the fragrance agent is to make the hot pot full of aroma.

There are two types of additives, which are:

1. Soup: used to make hot pot base, containing pigments and flavors, the chemical components of which are large, not good for the human body, and are mainly used in street shops;

Bichai 2, dipping sauce: when eating hot pot, because the seasoning is not enough taste, directly added to the seasoning to eat directly, which contains industrial salt and chemical freshness, hot pot with hot pot additives, bright color, under the lamp will imitate bright reflection, and the taste is extremely fragrant; The hot pot without hot pot additives, although the color is also bright, but the potato shape is not fresh, and the taste can only be felt in the mouth, and the smell is not so strong.

Hello, if you need additives, it is recommended that you go to a regular spice store to buy one or two kinds of edible additives. If you are frying the hot pot base by yourself, then it is recommended that you can mix butter and chicken fat in a ratio of 2:1, then add an appropriate amount of chili red oil and stir well, and finally add beef bone broth to boil the hot pot after frying, so that the hot pot base is more fragrant.

If the purchased hot pot base is missing, then it is recommended to fry it with oil, garlic, ginger, dried chili, pepper, etc. for a while according to personal taste, so that the suppressed aroma can be completely released, and it will be more fragrant when eaten.

Hello, what additives can make it taste more fragrant? First of all, you can add some spices, such as peppercorns, star anise, fennel, coriander, etc., which can make the hot pot taste more fragrant. Secondly, you can add some seasonings such as salt, soy sauce, vinegar, sesame oil, etc., which can make the hot pot taste more delicious.

In addition, you can also add some vegetable oils, such as sunflower oil, peanut oil, olive oil, etc., which can make the taste of hot pot more mellow. Finally, you can also add some coriander, such as coriander, onions, garlic sprouts, etc., which will make the hot pot taste even more fragrant. In short, adding some spices, seasonings, vegetable oil, and coriander to a hot pot can make it taste more fragrant.

Chemical additives similar to nitrite, I don't know if you like to eat it or because of hot pot additives, I heard that there is a kind of spice that you eat and want to eat, there should be no hot pot material itself, how much is a pack of hot pot ingredients, that thing also needs money to buy, if you want to eat it yourself, just cook it at home.

The spicy and red flavor are all made by an additive called "chili pepper essence"; As soon as I entered the hot pot restaurant, it smelled very good, and it was all added to it!

People's lives are like eating hot pot, adding a little spice will make it taste different. If you add a little joy to your life, you will feel that the world is actually very beautiful, and there is no real despair but full of hope!

Beef aroma base, ethyl maltol, synthetic vegetable oil (gutter oil), ethyl maltol: 3-hydroxy-2-ethyl-4-pyrone (chemical formula C7H8O3) ethyl maltol is divided into three categories: A1 type (pure flavor type), A2 type (light burnt flavor type), and A3 type (enhanced burnt flavor type).

Beef Aroma Base: Beef Aroma Base (13 kinds of whole Nima high carcinogenic chemical components) furanone 20%.

Ethyl wheat 10% mercaptopentanone.

3 mercapto2butanone.

Mercaptofuran. Bisdisulfide.

4 methyl 4 mercapto2pentanone.

Anisaldehyde. Trimethylpyrazine.

Dimethylpyrazine.

9355-Methylfurfural.

4 ethyl guaierol lignanl.

At present, the composition of various hot pot additives is too complex, and it is still inconclusive whether these substances will produce chemicals harmful to the human body after repeated heating. But according to common sense, after all, it is a chemical substance, after entering the human body, if the metabolism is slow or even unable to be excreted, long-term accumulation will still be harmful to the body.

The dangers of chemical hot pot.

Expert interpretation of Tianjin University chemistry teacher Lu Li introduced, in the recognition of food additives, people tend to generalize, think that melamine, Sudan dyes and other substances are additives. In fact, strictly speaking, they are chemicals and not additives. Among these substances added to the hot pot, fragrance agents, flavor enhancers, bone marrow ointment, emulsifiers, antifreeze, tartrazine, etc. are all allowed additives, as long as they are not overdosed, there is no harm to the human body.

For paraffin, a substitute for butter, Lu Li introduced that paraffin is forbidden to be added to food, because after steaming in a hot pot for a long time, paraffin will decompose into certain compounds, which will cause damage to the respiratory tract and gastrointestinal system. "Some people will have diarrhea when they eat hot pot, and most people think that it is caused by chili peppers, but in fact, people who eat paraffin will cause gastrointestinal peristalsis, resulting in slippery intestines and diarrhea. In addition, the above-mentioned sodium benzoate, industrial alkali, industrial flake alkali, formaldehyde, malachite green, etc. are all chemical substances, which can only be used in the chemical industry, and it is strictly forbidden to add them to food.

Hot pot contains these substances and can cause harm to the health of customers. ”