Canned hotpot condiment formula, production process and canned hotpot

The invention provides a canned hotpot condiment formula, a canned hotpot condiment production process and a canned hotpot, and relates to the technical field of food processing. The sauce is prepared from the following raw materials in parts by weight: 10-30 parts of beef tallow, 50-100 parts of water, 10-50 parts of chilies, 10-50 parts of Chinese prickly ash, 10-50 parts of bean halves, 10-30 parts of fresh ginger, 10-30 parts of green Chinese onion juice, 10-30 parts of garlic, 1-20 parts of fermented soya beans, 1-10 parts of fermented soya beans, 1-10 parts of crystal sugar, 1-5 parts of Baijiu, 1-5 parts of monosodium glutamate, 1-10 parts of a flavoring agent, 10-50 parts of edible oil and 1-10 parts of spices. 本发明提供一种罐头火锅底料配方、生产工艺及罐头火锅，涉及食品加工的技术领域，所述罐头火锅底料配方包括以下组分，以重量份计算：牛油10-30份、水50-100份、辣椒10-50份、花椒10-50份、豆瓣10-50份、生姜10-30份、大葱汁10-30份、大蒜10-30份、豆豉1-20份、豆母子1-10份、冰糖1-10份、白酒1-5份、味精1-5份、调味剂1-10份、食用油10-50份和香辛料1-10份。