Special hotpot condiment and preparation method thereof

Abstract

The invention discloses a special hotpot condiment and a preparation method thereof. The special hotpot condiment comprises the following raw materials in parts by weight: 30-40 parts of beef tallow, 5-10 parts of rapeseed oil, 10-20 parts of lard, 50-80 parts of chilies, 10-15 parts of Chinese prickly ash, 10-20 parts of thick broad-bean sauce, 2-3 parts of amomum cardamomum, 1-2 parts of amomum tsao-ko, 3-5 parts of fennel, 2-3 parts of star anise, 3-5 parts of green Chinese onions, 2-3 parts of fresh ginger, 1-3 parts of bay leaves, 1-2 parts of myristica fragrans, 1-2 parts of radix angelicae, 2-4 parts of cinnamon, 1-2 parts of liquorice, 2-4 parts of pericarpium citri reticulatae, 2-3 parts of salvia officinalis, 1-2 parts of thyme, 2-3 According to the hotpot condiment disclosed by the invention, through limitation of all the raw material components and enhancement and conversion of all the raw material components, the prepared hotpot condiment has the effects of being spicy, fresh and fragrant, unique in fragrance, fragrant but not greasy, capable of enhancing fragrance and taste and promoting diet, is popular with vast consumers, and can better meet market requirements.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a special hot pot ingredient and a preparation method thereof. Background Art

[0002] Hot pot generally refers to a cooking method that uses a pot as a utensil, a heat source to burn the pot, and water or soup to boil to cook various foods. Its characteristics are that it is eaten while cooking, or the pot itself has a heat preservation effect. Hot pot is eaten hot and spicy, salty and fresh, oily but not greasy, and can relieve depression and dehumidification. It is suitable for the climate of mountains and rivers. Today, it has developed into a double-flavored hot pot, which is spicy and light, and each one takes what he needs. Different soup ingredients and food are added according to personal preferences. It is suitable for all ages and is a good product for winter. The popular characteristics of hot pot catering, which is convenient and fast, are accepted and loved by consumers. In particular, the cold and dry weather in the northern region makes the hot pot market have great potential, and the business methods of hot pot types are constantly innovating. There are Chongqing hot pots known for "numbing, spicy and hot" which are southern hot pots, and northern hot pots represented by shabu-shabu mutton and new hot pots.

[0003] The quality of hot pot is determined by the recipe of hot pot ingredients, i.e. seasonings. Due to the differences in climate, customs, etc., hot pot ingredients with different flavors have emerged. With the improvement of people's living standards, people's requirements for hot pot ingredients are getting higher and higher, so the existing hot pot ingredients can no longer meet the market demand. Summary of the invention

[0004] The purpose of the present invention is to provide a special hot pot material and a preparation method thereof. The hot pot material of the present invention is limited by various raw material components, and is enhanced and transformed between the various raw material components, so that the prepared hot pot material has the effects of spicy and fresh fragrance, unique aroma, fragrant but not greasy, enhancing fragrance and taste, and promoting diet.

[0005] In order to achieve the above-mentioned purpose of the present invention, the following technical solutions are particularly adopted:

[0006] The first aspect of the present invention provides a special hot pot material, which comprises the following raw materials in parts by weight:

[0007] 30-40 parts of butter, 5-10 parts of rapeseed oil, 10-20 parts of lard, 50-80 parts of chili peppers, 10-15 parts of Sichuan peppercorns, 10-20 parts of bean paste, 2-3 parts of white cardamom, 1-2 parts of grass fruit, 3-5 parts of fennel, 2-3 parts of star anise, 3-5 parts of green onions, 2-3 parts of ginger, 1-3 parts of bay leaves, 1-2 parts of nutmeg, 1-2 parts of angelica, 2-4 parts of cinnamon, 1-2 parts of licorice, 2-4 parts of tangerine peel, 2-3 parts of sage, 1-2 parts of thyme, 2-3 parts of salt, 1-2 parts of sugar, 1-2 parts of MSG and 10-20 parts of water.

[0008] Preferably, the special hot pot ingredients include the following raw materials in parts by weight:

[0009] 32-38 parts of butter, 6-8 parts of rapeseed oil, 12-18 parts of lard, 60-70 parts of chili peppers, 12-14 parts of Sichuan peppercorns, 12-18 parts of bean paste, 2.2-2.5 parts of white cardamom, 1.2-1.8 parts of grass fruit, 3-4 parts of fennel, 2.2-2.8 parts of star anise, 4-5 parts of green onions, 2.5-3 parts of ginger, 2-3 parts of bay leaves, 1-1.5 parts of nutmeg, 1-1.5 parts of angelica, 2-3 parts of cinnamon, 1.5-2 parts of licorice, 3-4 parts of tangerine peel, 2.5-3 parts of sage, 1-1.5 parts of thyme, 2-3 parts of salt, 1-2 parts of sugar, 1-2 parts of MSG and 12-18 parts of water.

[0010] Preferably, the special hot pot ingredients include the following raw materials in parts by weight:

[0011] 35 parts of butter, 7 parts of rapeseed oil, 15 parts of lard, 65 parts of chili peppers, 12 parts of Sichuan peppercorns, 15 parts of bean paste, 2.5 parts of white cardamom, 1.5 parts of grass fruit, 3 parts of fennel, 2.5 parts of star anise, 4 parts of green onions, 2.5 parts of ginger, 2 parts of bay leaves, 1.5 parts of nutmeg, 1.5 parts of angelica, 3 parts of cinnamon, 1.5 parts of licorice, 3 parts of tangerine peel, 2.5 parts of sage, 1.5 parts of thyme, 2 parts of salt, 2 parts of sugar, 1 part of MSG and 15 parts of water.

[0012] A second aspect of the present invention provides a method for preparing the above-mentioned characteristic hot pot ingredients, the preparation method comprising the following steps:

[0013] (a) heating rapeseed oil to remove the raw oil smell, adding tallow and lard to obtain a mixed oil;

[0014] (b) frying green onion and ginger in mixed oil, removing them after they change color, then adding pepper, prickly ash, white cardamom, tsaoko, fennel, star anise, bay leaf, nutmeg, angelica dahurica, cinnamon, liquorice, tangerine peel, sage and thyme to stir-fry until fragrant, and then adding bean paste to stir-fry to obtain a mixture;

[0015] (c) adding sugar, salt, monosodium glutamate and water to the mixture and boiling the mixture to obtain the special hot pot ingredients.

[0016] Preferably, in step (b), the frying temperature is 105-115°C.

[0017] Preferably, in step (b), the frying temperature is 110-120° C. and the time is 10-15 min.

[0018] Preferably, in step (b), the frying temperature is 100-105° C. and the frying time is 6-8 min.

[0019] Preferably, in step (c), the mixture is boiled until there is no foam on the surface.

[0020] Compared with the prior art, the beneficial effects of the present invention include at least:

[0021] The hot pot ingredients of the present invention are limited by various raw material components, and through enhancement and transformation between the various raw material components, the prepared hot pot ingredients have the effects of spicy, fresh and fragrant, unique fragrance, fragrant but not greasy, enhancing fragrance and taste, and promoting diet. They are loved by consumers and can better meet market demand. DETAILED DESCRIPTION

[0022] The following embodiments of the technical solution of the present invention are described in detail in conjunction with the embodiments. The following embodiments are only used to more clearly illustrate the technical solution of the present invention, and are therefore only used as examples, and cannot be used to limit the scope of protection of the present invention.

[0023] It should be noted that, unless otherwise specified, the technical terms or scientific terms used in this application should have the common meanings understood by those skilled in the art to which the present invention belongs.

[0024] The embodiment of the present invention provides a special hot pot material, which includes the following raw materials in parts by weight:

[0025] 30-40 parts of butter, 5-10 parts of rapeseed oil, 10-20 parts of lard, 50-80 parts of chili peppers, 10-15 parts of Sichuan peppercorns, 10-20 parts of bean paste, 2-3 parts of white cardamom, 1-2 parts of grass fruit, 3-5 parts of fennel, 2-3 parts of star anise, 3-5 parts of green onions, 2-3 parts of ginger, 1-3 parts of bay leaves, 1-2 parts of nutmeg, 1-2 parts of angelica, 2-4 parts of cinnamon, 1-2 parts of licorice, 2-4 parts of tangerine peel, 2-3 parts of sage, 1-2 parts of thyme, 2-3 parts of salt, 1-2 parts of sugar, 1-2 parts of MSG and 10-20 parts of water.

[0026] The hot pot ingredients of the present invention are limited by various raw material components, and through enhancement and transformation between the various raw material components, the prepared hot pot ingredients have the effects of spicy, fresh and fragrant, unique fragrance, fragrant but not greasy, enhancing fragrance and taste, and promoting diet. They are loved by consumers and can better meet market demand.

[0027] In some embodiments, the special hot pot ingredients include the following raw materials in parts by weight:

[0028] 32-38 parts of butter, 6-8 parts of rapeseed oil, 12-18 parts of lard, 60-70 parts of chili peppers, 12-14 parts of Sichuan peppercorns, 12-18 parts of bean paste, 2.2-2.5 parts of white cardamom, 1.2-1.8 parts of grass fruit, 3-4 parts of fennel, 2.2-2.8 parts of star anise, 4-5 parts of green onions, 2.5-3 parts of ginger, 2-3 parts of bay leaves, 1-1.5 parts of nutmeg, 1-1.5 parts of angelica, 2-3 parts of cinnamon, 1.5-2 parts of licorice, 3-4 parts of tangerine peel, 2.5-3 parts of sage, 1-1.5 parts of thyme, 2-3 parts of salt, 1-2 parts of sugar, 1-2 parts of MSG and 12-18 parts of water.

[0029] In some embodiments, the special hot pot ingredients include the following raw materials in parts by weight:

[0030] 35 parts of butter, 7 parts of rapeseed oil, 15 parts of lard, 65 parts of chili peppers, 12 parts of Sichuan peppercorns, 15 parts of bean paste, 2.5 parts of white cardamom, 1.5 parts of grass fruit, 3 parts of fennel, 2.5 parts of star anise, 4 parts of green onions, 2.5 parts of ginger, 2 parts of bay leaves, 1.5 parts of nutmeg, 1.5 parts of angelica, 3 parts of cinnamon, 1.5 parts of licorice, 3 parts of tangerine peel, 2.5 parts of sage, 1.5 parts of thyme, 2 parts of salt, 2 parts of sugar, 1 part of MSG and 15 parts of water.

[0031] Another embodiment of the present invention provides a method for preparing the above-mentioned characteristic hot pot ingredients, the preparation method comprising the following steps:

[0032] (a) heating rapeseed oil to remove the raw oil smell, adding tallow and lard to obtain a mixed oil;

[0033] (b) frying green onion and ginger in mixed oil, removing them after they change color, then adding pepper, prickly ash, white cardamom, tsaoko, fennel, star anise, bay leaf, nutmeg, angelica dahurica, cinnamon, liquorice, tangerine peel, sage and thyme to stir-fry until fragrant, and then adding bean paste to stir-fry to obtain a mixture;

[0034] (c) adding sugar, salt, monosodium glutamate and water to the mixture and boiling the mixture to obtain the special hot pot ingredients.

[0035] In some embodiments, in step (b), the frying temperature is 105-115°C.

[0036] In some embodiments, in the step (b), the frying temperature is 110-120° C. and the time is 10-15 min.

[0037] In some embodiments, in the step (b), the frying temperature is 100-105° C. and the time is 6-8 min.

[0038] In some embodiments, in step (c), cooking is performed until there is no foam on the surface.

[0039] The technical solution of the present invention is further described in detail below through specific embodiments.

[0040] Example 1

[0041] This embodiment is a special hot pot material, which includes the following raw materials in parts by weight:

[0042] 30 parts of butter, 10 parts of rapeseed oil, 10 parts of lard, 50 parts of chili peppers, 15 parts of peppercorns, 10 parts of bean paste, 2 parts of white cardamom, 2 parts of grass fruit, 3 parts of fennel, 2 parts of star anise, 5 parts of green onions, 2 parts of ginger, 1 part of bay leaves, 2 parts of nutmeg, 1 part of angelica, 4 parts of cinnamon, 1 part of licorice, 4 parts of tangerine peel, 2 parts of sage, 1 part of thyme, 3 parts of salt, 1 part of sugar, 2 parts of MSG and 10 parts of water.

[0043] The preparation method of the above-mentioned special hot pot ingredients comprises the following steps:

[0044] (a) heating rapeseed oil to remove the raw oil smell, adding tallow and lard to obtain a mixed oil;

[0045] (b) frying green onion and ginger in mixed oil at 105° C., removing them after they change color, then adding chili pepper, prickly ash, white cardamom, tsaoko, fennel, star anise, bay leaf, nutmeg, angelica dahurica, cinnamon, licorice, tangerine peel, sage and thyme and frying them at 110° C. for 15 min, then adding bean paste and frying them at 100° C. for 8 min to obtain a mixture;

[0046] (c) adding sugar, salt, monosodium glutamate and water to the mixture and boiling until there is no foam on the surface, thus obtaining the special hot pot material.

[0047] Example 2

[0048] This embodiment is a special hot pot material, which includes the following raw materials in parts by weight:

[0049] 40 parts of butter, 5 parts of rapeseed oil, 20 parts of lard, 80 parts of chili peppers, 10 parts of Sichuan peppercorns, 20 parts of bean paste, 3 parts of white cardamom, 1 part of grass fruit, 5 parts of fennel, 3 parts of star anise, 3 parts of green onions, 3 parts of ginger, 3 parts of bay leaves, 1 part of nutmeg, 2 parts of angelica, 2 parts of cinnamon, 2 parts of licorice, 2 parts of tangerine peel, 3 parts of sage, 2 parts of thyme, 2 parts of salt, 2 parts of sugar, 1 part of MSG and 20 parts of water.

[0050] The preparation method of the above-mentioned special hot pot ingredients comprises the following steps:

[0051] (a) heating rapeseed oil to remove the raw oil smell, adding tallow and lard to obtain a mixed oil;

[0052] (b) frying green onion and ginger in mixed oil at 115° C., removing them after they change color, then adding chili pepper, prickly ash, white cardamom, tsaoko, fennel, star anise, bay leaf, nutmeg, angelica dahurica, cinnamon, licorice, tangerine peel, sage and thyme and frying them at 120° C. for 10 min, then adding bean paste and frying them at 105° C. for 6 min to obtain a mixture;

[0053] (c) adding sugar, salt, monosodium glutamate and water to the mixture and boiling until there is no foam on the surface, thus obtaining the special hot pot material.

[0054] Example 3

[0055] This embodiment is a special hot pot material, which includes the following raw materials in parts by weight:

[0056] 32 parts of butter, 8 parts of rapeseed oil, 12 parts of lard, 60 parts of chili peppers, 14 parts of peppercorns, 12 parts of bean paste, 2.2 parts of white cardamom, 1.8 parts of grass fruit, 3 parts of fennel, 2.8 parts of star anise, 5 parts of green onions, 2.5 parts of ginger, 3 parts of bay leaves, 1 part of nutmeg, 1.5 parts of angelica, 2 parts of cinnamon, 2 parts of licorice, 3 parts of tangerine peel, 3 parts of sage, 1 part of thyme, 3 parts of salt, 1 part of sugar, 2 parts of MSG and 12 parts of water.

[0057] The preparation method of the above-mentioned special hot pot ingredients comprises the following steps:

[0058] (a) heating rapeseed oil to remove the raw oil smell, adding tallow and lard to obtain a mixed oil;

[0059] (b) frying green onion and ginger in mixed oil at 110° C., removing them after they change color, then adding chili pepper, prickly ash, white cardamom, tsaoko, fennel, star anise, bay leaf, nutmeg, angelica dahurica, cinnamon, licorice, tangerine peel, sage and thyme and frying them at 115° C. for 12 min, then adding bean paste and frying them at 105° C. for 7 min to obtain a mixture;

[0060] (c) adding sugar, salt, monosodium glutamate and water to the mixture and boiling until there is no foam on the surface, thus obtaining the special hot pot material.

[0061] Example 4

[0062] This embodiment is a special hot pot material, which includes the following raw materials in parts by weight:

[0063] 38 parts of butter, 6 parts of rapeseed oil, 18 parts of lard, 70 parts of chili peppers, 12 parts of peppercorns, 18 parts of bean paste, 2.5 parts of white cardamom, 1.2 parts of grass fruit, 4 parts of fennel, 2.2 parts of star anise, 4 parts of green onions, 3 parts of ginger, 2 parts of bay leaves, 1.5 parts of nutmeg, 1 part of angelica, 3 parts of cinnamon, 1.5 parts of licorice, 4 parts of tangerine peel, 2.5 parts of sage, 1.5 parts of thyme, 2 parts of salt, 2 parts of sugar, 1 part of MSG and 18 parts of water.

[0064] The preparation method of the above-mentioned special hot pot ingredients comprises the following steps:

[0065] (a) heating rapeseed oil to remove the raw oil smell, adding tallow and lard to obtain a mixed oil;

[0066] (b) frying green onion and ginger in mixed oil at 110° C., removing them after they change color, then adding chili pepper, prickly ash, white cardamom, tsaoko, fennel, star anise, bay leaf, nutmeg, angelica dahurica, cinnamon, licorice, tangerine peel, sage and thyme and frying them at 115° C. for 12 min, then adding bean paste and frying them at 105° C. for 7 min to obtain a mixture;

[0067] (c) adding sugar, salt, monosodium glutamate and water to the mixture and boiling until there is no foam on the surface, thus obtaining the special hot pot material.

[0068] Example 5

[0069] This embodiment is a special hot pot material, which includes the following raw materials in parts by weight:

[0070] 35 parts of butter, 7 parts of rapeseed oil, 15 parts of lard, 65 parts of chili peppers, 12 parts of Sichuan peppercorns, 15 parts of bean paste, 2.5 parts of white cardamom, 1.5 parts of grass fruit, 3 parts of fennel, 2.5 parts of star anise, 4 parts of green onions, 2.5 parts of ginger, 2 parts of bay leaves, 1.5 parts of nutmeg, 1.5 parts of angelica, 3 parts of cinnamon, 1.5 parts of licorice, 3 parts of tangerine peel, 2.5 parts of sage, 1.5 parts of thyme, 2 parts of salt, 2 parts of sugar, 1 part of MSG and 15 parts of water.

[0071] The preparation method of the above-mentioned special hot pot ingredients comprises the following steps:

[0072] (a) heating rapeseed oil to remove the raw oil smell, adding tallow and lard to obtain a mixed oil;

[0073] (b) frying green onion and ginger in mixed oil at 110° C., removing them after they change color, then adding chili pepper, prickly ash, white cardamom, tsaoko, fennel, star anise, bay leaf, nutmeg, angelica dahurica, cinnamon, licorice, tangerine peel, sage and thyme and frying them at 115° C. for 12 min, then adding bean paste and frying them at 105° C. for 7 min to obtain a mixture;

[0074] (c) adding sugar, salt, monosodium glutamate and water to the mixture and boiling until there is no foam on the surface, thus obtaining the special hot pot material.

[0075] Comparative Example 1

[0076] This comparative example is a special hot pot material, which includes the following raw materials in parts by weight:

[0077] 35 parts of butter, 7 parts of rapeseed oil, 15 parts of lard, 65 parts of chili peppers, 12 parts of Sichuan peppercorns, 15 parts of bean paste, 2.5 parts of white cardamom, 1.5 parts of grass fruit, 3 parts of fennel, 2.5 parts of star anise, 4 parts of green onions, 2.5 parts of ginger, 2 parts of bay leaves, 1.5 parts of nutmeg, 1.5 parts of angelica, 3 parts of cinnamon, 1.5 parts of licorice, 3 parts of tangerine peel, 4 parts of sage, 2 parts of salt, 2 parts of sugar, 1 part of MSG and 15 parts of water.

[0078] The preparation method of the above-mentioned special hot pot ingredients comprises the following steps:

[0079] (a) heating rapeseed oil to remove the raw oil smell, adding tallow and lard to obtain a mixed oil;

[0080] (b) frying green onion and ginger in mixed oil at 110° C., removing them after they change color, then adding chili pepper, prickly ash, white cardamom, tsaoko, fennel, star anise, bay leaf, nutmeg, angelica dahurica, cinnamon, liquorice, tangerine peel and sage and frying them at 115° C. for 12 min, then adding bean paste and frying them at 105° C. for 7 min to obtain a mixture;

[0081] (c) adding sugar, salt, monosodium glutamate and water to the mixture and boiling until there is no foam on the surface, thus obtaining the special hot pot material.

[0082] Comparative Example 2

[0083] This comparative example is a special hot pot material, which includes the following raw materials in parts by weight:

[0084] 35 parts of butter, 7 parts of rapeseed oil, 15 parts of lard, 65 parts of chili peppers, 12 parts of Sichuan peppercorns, 15 parts of bean paste, 2.5 parts of white cardamom, 1.5 parts of grass fruit, 3 parts of fennel, 2.5 parts of star anise, 4 parts of green onions, 2.5 parts of ginger, 2 parts of bay leaves, 1.5 parts of nutmeg, 1.5 parts of angelica, 3 parts of cinnamon, 1.5 parts of licorice, 3 parts of tangerine peel, 4 parts of thyme, 2 parts of salt, 2 parts of sugar, 1 part of MSG and 15 parts of water.

[0085] The preparation method of the above-mentioned special hot pot ingredients comprises the following steps:

[0086] (a) heating rapeseed oil to remove the raw oil smell, adding tallow and lard to obtain a mixed oil;

[0087] (b) frying green onion and ginger in mixed oil at 110° C., removing them after they change color, then adding chili pepper, prickly ash, white cardamom, tsaoko, fennel, star anise, bay leaf, nutmeg, angelica dahurica, cinnamon, liquorice, tangerine peel and thyme and frying them at 115° C. for 12 min, then adding bean paste and frying them at 105° C. for 7 min to obtain a mixture;

[0088] (c) adding sugar, salt, monosodium glutamate and water to the mixture and boiling until no foam is formed on the surface, thereby obtaining the special hot pot material.

[0089] Comparative Example 3

[0090] This comparative example is a special hot pot material, which includes the following raw materials in parts by weight:

[0091] 35 parts of butter, 7 parts of rapeseed oil, 15 parts of lard, 65 parts of chili peppers, 12 parts of Sichuan peppercorns, 15 parts of bean paste, 2.5 parts of white cardamom, 1.5 parts of grass fruit, 3 parts of fennel, 2.5 parts of star anise, 4 parts of green onions, 2.5 parts of ginger, 2 parts of bay leaves, 1.5 parts of nutmeg, 1.5 parts of angelica, 3 parts of cinnamon, 1.5 parts of licorice, 2.5 parts of sage, 1.5 parts of thyme, 2 parts of salt, 2 parts of sugar, 1 part of MSG and 15 parts of water.

[0092] The preparation method of the above-mentioned special hot pot ingredients comprises the following steps:

[0093] (a) heating rapeseed oil to remove the raw oil smell, adding tallow and lard to obtain a mixed oil;

[0094] (b) frying green onion and ginger in mixed oil at 110° C., removing them after they change color, then adding chili pepper, prickly ash, white cardamom, tsaoko, fennel, star anise, bay leaf, nutmeg, angelica dahurica, cinnamon, liquorice, sage and thyme and frying them at 115° C. for 12 min, then adding bean paste and frying them at 105° C. for 7 min to obtain a mixture;

[0095] (c) adding sugar, salt, monosodium glutamate and water to the mixture and boiling until no foam is formed on the surface, thereby obtaining the special hot pot material.

[0096] Experimental example

[0097] 150 volunteers were recruited, including 50 between 15 and 25 years old, 40 between 26 and 35 years old, 40 between 36 and 45 years old, and 20 over 46 years old;

[0098] The hot pot ingredients prepared in Example 5 and Comparative Examples 1 to 3 were obtained; then, each volunteer gave a comprehensive score on the taste and aroma of the above different hot pot ingredients according to personal preference, with the score ranging from 0 to 10, and the higher the score, the higher the preference, and the average score was calculated. The statistical results are shown in Table 1;

[0099] Table 1

[0100] Group Score Example 5 9.6 Comparative Example 1 8.3 Comparative Example 2 7.6 Comparative Example 3 9.2

[0101] From Table 1, we can see that:

[0102] Compared with the comparative example, the hot pot ingredients prepared in the embodiment of the present invention have a more excellent taste and aroma. The technical solution of the present application has a more excellent taste and aroma, and can better meet market demand.

[0103] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. These modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention, and they should all be included in the scope of the claims and specification of the present invention.

Claims

1. A special hot pot material, characterized in that: The special hot pot ingredients include the following raw materials in parts by weight: 30-40 parts of butter, 5-10 parts of rapeseed oil, 10-20 parts of lard, 50-80 parts of chili peppers, 10-15 parts of Sichuan peppercorns, 10-20 parts of bean paste, 2-3 parts of white cardamom, 1-2 parts of grass fruit, 3-5 parts of fennel, 2-3 parts of star anise, 3-5 parts of green onions, 2-3 parts of ginger, 1-3 parts of bay leaves, 1-2 parts of nutmeg, 1-2 parts of angelica, 2-4 parts of cinnamon, 1-2 parts of licorice, 2-4 parts of tangerine peel, 2-3 parts of sage, 1-2 parts of thyme, 2-3 parts of salt, 1-2 parts of sugar, 1-2 parts of MSG and 10-20 parts of water.

2. The special hot pot material according to claim 1, characterized in that: The special hot pot ingredients include the following raw materials in parts by weight: 32-38 parts of butter, 6-8 parts of rapeseed oil, 12-18 parts of lard, 60-70 parts of chili peppers, 12-14 parts of Sichuan peppercorns, 12-18 parts of bean paste, 2.2-2.5 parts of white cardamom, 1.2-1.8 parts of grass fruit, 3-4 parts of fennel, 2.2-2.8 parts of star anise, 4-5 parts of green onions, 2.5-3 parts of ginger, 2-3 parts of bay leaves, 1-1.5 parts of nutmeg, 1-1.5 parts of angelica, 2-3 parts of cinnamon, 1.5-2 parts of licorice, 3-4 parts of tangerine peel, 2.5-3 parts of sage, 1-1.5 parts of thyme, 2-3 parts of salt, 1-2 parts of sugar, 1-2 parts of MSG and 12-18 parts of water.

3. The special hot pot material according to claim 1, characterized in that: The special hot pot ingredients include the following raw materials in parts by weight: 35 parts of butter, 7 parts of rapeseed oil, 15 parts of lard, 65 parts of chili peppers, 12 parts of Sichuan peppercorns, 15 parts of bean paste, 2.5 parts of white cardamom, 1.5 parts of grass fruit, 3 parts of fennel, 2.5 parts of star anise, 4 parts of green onions, 2.5 parts of ginger, 2 parts of bay leaves, 1.5 parts of nutmeg, 1.5 parts of angelica, 3 parts of cinnamon, 1.5 parts of licorice, 3 parts of tangerine peel, 2.5 parts of sage, 1.5 parts of thyme, 2 parts of salt, 2 parts of sugar, 1 part of MSG and 15 parts of water.

4. The method for preparing the special hot pot ingredients according to any one of claims 1 to 3, characterized in that: The preparation method comprises the following steps: (a) heating rapeseed oil to remove the raw oil smell, adding tallow and lard to obtain a mixed oil; (b) frying green onion and ginger in mixed oil, removing them after they change color, then adding pepper, prickly ash, white cardamom, tsaoko, fennel, star anise, bay leaf, nutmeg, angelica dahurica, cinnamon, liquorice, tangerine peel, sage and thyme to stir-fry until fragrant, and then adding bean paste to stir-fry to obtain a mixture; (c) adding sugar, salt, monosodium glutamate and water to the mixture and boiling the mixture to obtain the special hot pot ingredients.

5. The preparation method according to claim 4, characterized in that: In the step (b), the frying temperature is 105-115°C.

6. The preparation method according to claim 4, characterized in that: In the step (b), the frying temperature is 110-120° C. and the time is 10-15 minutes.

7. The preparation method according to claim 4, characterized in that: In the step (b), the frying temperature is 100-105° C. and the frying time is 6-8 minutes.

8. The preparation method according to claim 4, characterized in that: In the step (c), the mixture is boiled until there is no foam on the surface.