Medicinal and edible low-salt clear oil hotpot condiment and preparation method thereof

Abstract

The invention relates to the technical field of medicinal and edible food processing, and discloses a medicinal and edible low-salt clear oil hotpot condiment and a preparation method thereof.The medicinal and edible low-salt clear oil hotpot condiment is prepared from yeast extract, soy sauce and salt, the salt comprises at least one of peptide salt and low sodium salt, and the mass ratio of the yeast extract to the soy sauce to the salt is (0.5-0.6): (1-3): 1. According to the invention, by adding the yeast extract, the accepting function of a delicate flavor receptor in the taste sense of a human body is amplified, the salinity effect of sodium can also be amplified, the use amount of salt can be reduced by 15-35%, meanwhile, the delicious taste of the product can be ensured, and the delicious taste and the mellow feeling of the product can be effectively enhanced.

Description

Technical Field

[0001] The invention relates to the technical field of food processing with medicinal and edible properties, and in particular to a low-salt and clear oil hot pot base with medicinal and edible properties and a preparation method thereof. Background Art

[0002] Medicine and food have the same origin, which means that some foods and medicines have the same origin and have both medicinal and edible value. This concept originates from the theory of traditional Chinese medicine, which emphasizes the dual effects of food and medicine in preventing and treating diseases and maintaining health. Ancient medical books such as Huangdi Neijing and Shennong Bencaojing have recorded many ingredients that are both medicine and food, such as wolfberry, astragalus, and angelica. In traditional Chinese medicine, the concept of medicine and food having the same origin is widely used in diet therapy and medicated diet, which achieves the purpose of preventing and treating diseases by rationally matching ingredients.

[0003] Food and medicine hot pot soup base can increase the nutritional value of hot pot and provide a variety of health benefits, such as enhancing immunity, improving digestion, anti-oxidation, etc. With the improvement of consumers' health awareness, food and medicine hot pot soup base has huge market potential and can meet consumers' dual needs for health and deliciousness. However, at present, in the research and development process of food and medicine hot pot soup base, since most food and medicine ingredients have a special smell, the sensory quality of food and medicine hot pot soup base may be reduced. Based on this, the research and development of existing food and medicine hot pot soup base mostly uses a higher salt content to cover up or reconcile the special smell of food and medicine ingredients. However, a high-salt diet is an important factor leading to health problems such as hypertension and cardiovascular disease. Therefore, it is of great significance to develop a low-salt food and medicine hot pot soup base while ensuring the taste of the hot pot soup base. Summary of the invention

[0004] The present invention aims to provide a low-salt clear oil hot pot base with medicinal and edible properties and a preparation method thereof, so as to solve the problem that the salt content and product sensory quality of the hot pot base with medicinal and edible properties in the prior art are difficult to balance.

[0005] To achieve the above-mentioned purpose, the present invention adopts the following technical scheme: a low-salt clear oil hot pot base with medicinal and edible properties, the raw materials of which include yeast extract, soy sauce and salts, the salts include at least one of peptide salts and low-sodium salts, and the mass ratio of yeast extract, soy sauce and salts is 0.5-0.6:1-3:1.

[0006] Preferably, as an improvement, the mass ratio of yeast extract, soy sauce and salt is 0.6:1:1.

[0007] Preferably, as an improvement, the low sodium salt includes at least one of sodium chloride, potassium chloride, potassium iodate, and ammonium ferric citrate.

[0008] Preferably, as an improvement, a low-salt clear oil hot pot base with medicinal and edible properties, in parts by mass, includes 50-55 parts of rapeseed oil, 3-6 parts of ciba sweet pepper, 6-10 parts of ciba erjingtiao pepper, 5-7 parts of bean paste, 2-4 parts of garlic, 2-4 parts of shallot, 2-4 parts of onion, 2-4 parts of coriander, 2-3 parts of ginger, 2-3 parts of fermented black beans, 1-3 parts of salt, 1-2 parts of green pepper, 2-3 parts of low-salt chicken seasoning, 1-3 parts of spiced beef paste, and fragrant chicken oil. 1-2 parts, 2-3 parts of white wine, 2-6 parts of soy sauce, 1-2 parts of flavor yeast extract, 0.1-0.3 parts of red dates, 0.1-0.3 parts of wolfberries, 0.3-0.5 parts of fennel, 0.1-0.3 parts of nutmeg, 0.1-0.3 parts of Sterculia lychnophora, 0.1-0.3 parts of Amomum villosum, 0.1-0.3 parts of Amomum villosum, 0.1-0.3 parts of Amomum villosum, 0.1-0.3 parts of Piper longum, 0.1-0.3 parts of Cistanche deserticola, 0.2-0.4 parts of Angelica sinensis, and 0.1-0.3 parts of Codonopsis pilosula.

[0009] Preferably, as an improvement, a low-salt clear oil hot pot base with medicinal and edible properties, in parts by mass, includes 54 parts of rapeseed oil, 5 parts of ciba sweet pepper, 9 parts of ciba erjingtiao pepper, 6.2 parts of bean paste, 3.1 parts of garlic, 2.5 parts of shallot, 2.2 parts of onion, 2.5 parts of coriander, 1.8 parts of ginger, 1.5 parts of fermented black beans, 2 parts of salt, 0.62 parts of green pepper, 2 parts of low-salt chicken seasoning, 0.74 parts of spiced beef paste, 1 part of fragrant chicken oil, 2 parts of white wine, 2-6 parts of soy sauce, 1-1.2 parts of yeast extract, 0.22112 parts of red dates, 0.16584 parts of wolfberries, 0.16584 parts of fennel, 0.11056 parts of nutmeg, 0.11056 parts of Sterculia lychnophora, 0.33168 parts of Amomum villosum, 0.11056 parts of Amomum villosum, 0.16584 parts of Piper longum, 0.088448 parts of Cistanche deserticola, 0.22112 parts of Angelica sinensis, and 0.11056 parts of Codonopsis pilosula.

[0010] Preferably, as an improvement, a method for preparing a low-salt clear oil hot pot base with both medicinal and edible properties comprises the following steps:

[0011] Step 1, preparation of Ciba pepper: pouring dry pepper into a storage mixing tank and adding hot water thereto to mix, steaming and crushing the mixture to obtain Ciba pepper;

[0012] Step 2: Add butter, coriander, shallot, onion, bean curd, fermented black beans, glutinous rice chili, ginger, garlic, spices, low-salt chicken seasoning, fragrant chicken oil, flavored yeast extract, and soy sauce into hot oil and stir-fry;

[0013] Step 3: Pre-dissolve the yeast extract in the soy sauce and then add to the pot and mix.

[0014] Preferably, as an improvement, in step one, the mass ratio of dried chili to hot water is 1:0.7, the mixing time is 10-15 minutes, and the steaming time is 5-10 minutes.

[0015] Preferably, as an improvement, in step one, the water content of the Ciba chili is 50-60%, and the particle size is less than 1.0 cm×0.6 cm.

[0016] Preferably, as an improvement, in step 2, the oil temperature is 100-120°C, the whole coriander and shallot are put into the pan, fried until fragrant and then removed.

[0017] The principle and advantages of this scheme are: in practical application, in this technical scheme, the salt content and product sensory quality of the hot pot base of the existing Chinese medicine and food are difficult to balance, and the formula and preparation process of the hot pot base are optimized as a whole. In terms of formula composition, this technical scheme can not only improve the flavor and taste of the hot pot, but also increase its nutritional value and biological activity by adding red dates, wolfberries, fennel, nutmeg, Sterculia lychnophora, Amomum villosum, Tsaoko, Piper longum, Cistanche deserticola, Angelica sinensis, and Codonopsis pilosula. Red dates are rich in vitamin C, vitamin A, vitamin B group, calcium, iron, phosphorus and other minerals, and have the effects of replenishing the middle qi, nourishing blood and calming the nerves, anti-oxidation, and anti-inflammatory; they can increase sweetness in the hot pot base, improve the overall taste, and provide rich nutrients. Wolfberries are rich in β-carotene, vitamin C, vitamin E, various amino acids and minerals; they have the effects of nourishing the liver and kidneys, improving eyesight, anti-oxidation, and enhancing immunity; they can increase the aroma and improve the nutritional value in the hot pot base, and are especially suitable for vision care. Fennel is rich in volatile oils, flavonoids, vitamin C, minerals, etc.; it has the effects of warming the middle and dispelling cold, regulating qi and relieving pain, antibacterial and anti-inflammatory; it can add fragrance to hot pot base and improve digestive function, especially suitable for people with gastrointestinal discomfort. Nutmeg is rich in volatile oils, tannins, vitamin A, vitamin C, etc.; it has the effects of warming the middle and promoting qi, astringing the intestines and stopping diarrhea, antibacterial and anti-inflammatory; it can add fragrance to hot pot base and improve digestive function, especially suitable for people with diarrhea and bloating. Sterculia lychnophora is rich in polysaccharides, flavonoids, amino acids, etc.; it has the effects of clearing heat and detoxifying, moistening the lungs and relieving cough, and relieving throat and opening voice; it can add a fresh taste to hot pot base, especially suitable for people with throat discomfort. Amomum villosum is rich in volatile oils, flavonoids, vitamin C, etc.; it has the effects of removing dampness and appetizing, warming the middle and stopping diarrhea, regulating qi and stabilizing pregnancy; it can add fragrance to hot pot base and improve digestive function, especially suitable for pregnant women and people with weak spleen and stomach. Tsaoko is rich in volatile oils, flavonoids, vitamin C, etc.; it has the effects of drying dampness and warming the middle, removing phlegm and stopping malaria, antibacterial and anti-inflammatory; it can add fragrance to hot pot base and improve digestion function, especially suitable for people with heavy dampness. Piper longum is rich in volatile oils, flavonoids, vitamin C, etc.; it has the effects of warming the middle and dispersing cold, lowering qi and relieving pain, antibacterial and anti-inflammatory; it can add fragrance to hot pot base and improve digestion function, especially suitable for people with cold stomach and abdominal pain. Cistanche is rich in polysaccharides, flavonoids, amino acids, trace elements, etc.; it has the effects of nourishing kidney yang, benefiting essence and blood, strengthening tendons and bones, anti-fatigue, anti-oxidation, etc.; it can add fragrance to hot pot base and improve nutritional value, especially suitable for people with kidney deficiency and weak body. Angelica is rich in volatile oils, flavonoids, vitamin B12, iron, zinc, etc.; it has the effects of nourishing blood and activating blood circulation, regulating menstruation and relieving pain, anti-inflammatory, and antioxidant; it can increase the aroma and nutritional value of hot pot base, and is especially suitable for people with anemia and irregular menstruation.Codonopsis is rich in polysaccharides, flavonoids, amino acids, trace elements, etc.; it has the effects of tonifying the middle and replenishing qi, promoting the production of body fluids and quenching thirst, anti-fatigue, and anti-oxidation; it can increase the aroma and nutritional value in hot pot base, especially suitable for people with physical weakness and fatigue. Adding red dates, wolfberries, fennel, nutmeg, Sterculia lychnophora, Amomum villosum, Tsaoko, Piper longum, Cistanche deserticola, Angelica sinensis, Codonopsis pilosula and other medicinal and edible ingredients to the hot pot base can not only enhance the flavor and taste of the hot pot, but also increase its nutritional value and biological activity. In view of the problem that traditional technology needs to add a large dose of salt to red, this technical solution amplifies the umami receptor acceptance function in the human taste buds by adding yeast extract, and can also amplify the saltiness effect of sodium. By optimizing the amount of yeast extract and salt additives, the amount of salt can be reduced by 15% to 35%, while ensuring the freshness of the product, which can effectively enhance the freshness and mellowness of the product.

[0018] In the technical research and development stage, how to maximize the effectiveness of yeast extract is one of the difficulties and key points of this technical solution. If yeast extract is directly added in the traditional powder form, there will be a problem of poor dispersibility, and yeast extract is easy to absorb moisture and clump, which will affect its dispersibility when added to the hot pot base. Based on this, the inventor pre-dissolves the yeast extract in part of the soy sauce, and then adds it to the hot pot base and mixes it evenly, which can avoid the above problems. When dissolving the yeast extract, weigh the soy sauce at room temperature into the mixing container and stir it quickly and evenly. In addition, the addition ratio of yeast extract, soy sauce and salt in this technical solution is the key to the effect of this technical solution. This solution has obtained the best combination of flavor by conducting targeted research on the ratio of the three, and MSG can be omitted in the hot pot base. DETAILED DESCRIPTION

[0019] The following is further described in detail through specific implementations, but the implementation of the present invention is not limited thereto. Unless otherwise specified, the technical means used in the following implementations are conventional means well known to those skilled in the art; the experimental methods used are all conventional methods; the materials, reagents, etc. used can all be obtained from commercial channels.

[0020] Program Overview:

[0021] A low-salt clear oil hot pot base with medicinal and edible properties, comprising, by weight, 50-55 parts of rapeseed oil, 3-6 parts of ciba sweet peppers, 6-10 parts of ciba erjingtiao peppers, 5-7 parts of bean paste, 2-4 parts of garlic, 2-4 parts of shallots, 2-4 parts of onions, 2-4 parts of coriander, 2-3 parts of ginger, 2-3 parts of fermented black beans, 1-3 parts of salt, 1-2 parts of green peppercorns, 2-3 parts of low-salt chicken seasoning, 1-3 parts of spiced beef paste, 1-2 parts of strong-flavored chicken oil, 2-3 parts of white wine, 2-6 parts of soy sauce, 1-2 parts of flavor yeast extract, 0.1-0.3 parts of red dates, 0.1-0.3 parts of wolfberries, 0.3-0.5 parts of fennel, 0.1-0.3 parts of nutmeg, 0.1-0.3 parts of Sterculia lychnophora, 0.1-0.3 parts of Amomum villosum, 0.1-0.3 parts of Amomum villosum, 0.1-0.3 parts of Tsaoko, 0.1-0.3 parts of Piper longum, 0.1-0.3 parts of Cistanche deserticola, 0.2-0.4 parts of Angelica sinensis, and 0.1-0.3 parts of Codonopsis pilosula.

[0022] Among them, the peptide salt is plant protein peptide salt (medium salt).

[0023] A method for preparing a low-salt, clear oil hot pot base with medicinal and edible properties, comprising the following steps:

[0024] Step 1, preparation of Ciba pepper: pouring dry pepper into a storage mixing tank and adding hot water thereto to mix, steaming and crushing the mixture to obtain Ciba pepper;

[0025] Step 2: Add butter, coriander, shallot, onion, bean curd, fermented black beans, glutinous rice chili, ginger, garlic, spices, low-salt chicken seasoning, fragrant chicken oil, flavored yeast extract, and soy sauce (1 / 2 of the total amount) into hot oil and stir-fry;

[0026] Step 3: Pre-dissolve the yeast extract in soy sauce (1 / 2 of the total amount), then add to the pot and mix.

[0027] Example 1

[0028] In this embodiment, a low-salt clear oil hot pot base with medicinal and edible properties includes, by weight, 54 parts of rapeseed oil, 5 parts of ciba sweet pepper, 9 parts of ciba erjingtiao pepper, 6.2 parts of bean paste, 3.1 parts of garlic, 2.5 parts of shallot, 2.2 parts of onion, 2.5 parts of coriander, 1.8 parts of ginger, 1.5 parts of fermented black beans, 2 parts of salt, 0.62 parts of green pepper, 2 parts of low-salt chicken seasoning, 0.74 parts of spiced beef paste, 1 part of fragrant chicken oil, 2 parts of liquor, 2 parts of soy sauce, 1.2 parts of yeast extract, 0.22112 parts of red dates, 0.16584 parts of wolfberries, 0.16584 parts of fennel, 0.11056 parts of nutmeg, 0.11056 parts of Sterculia lychnophora, 0.33168 parts of Amomum villosum, 0.11056 parts of Tsaoko, 0.16584 parts of Piper longum, 0.088448 parts of Cistanche deserticola, 0.22112 parts of Chinese angelica, 0.11056 parts of Codonopsis pilosula. The salt in the present embodiment is low sodium salt.

[0029] Example 2

[0030] The difference between this embodiment and embodiment 1 is that in this embodiment, the mass ratio of salt, yeast extract and soy sauce is 1:2:0.5, that is, the corresponding addition amounts are 1g, 2g and 0.5g.

[0031] Example 3

[0032] The difference between this embodiment and embodiment 1 is that in this embodiment, the mass ratio of salt, yeast extract and soy sauce is 1:3:0.5, that is, the corresponding addition amounts are 1g, 3g and 0.5g.

[0033] Experimental example

[0034] Experimental design and methods: The low-salt clear oil hot pot base with different mass ratios of salt, yeast extract and soy sauce was stir-fried, and then the theoretical salt content was calculated and sensory evaluation was performed to obtain the salt content with the closest taste and the sensory evaluation score of the stir-fried product.

[0035] 1. Theoretical salt content

[0036] The calculation formula of theoretical salt content is in accordance with the third method direct titration method of GB5009.44-2016 "Determination of Chloride in Food". After the sample is treated, potassium chromate is used as an indicator and silver nitrate standard titration solution is used to titrate the chloride in the test solution. The chlorine content in the food is calculated based on the consumption of silver nitrate standard titration solution. The specific steps are as follows:

[0037] 1. Preparation and calibration of standard solution

[0038] 1.1 Silver nitrate standard titration solution (0.1 mol / L): Weigh 17 g of silver nitrate, dissolve it in a small amount of nitric acid solution, transfer it to a 1000 mL brown volumetric flask, dilute it to the scale with water, shake well, and transfer it to a brown reagent bottle for storage.

[0039] 1.2 Calibration of silver nitrate standard titration solution (0.1 mol / L): Weigh 0.05g-0.10g (accurate to 0.1mg) of the standard reagent sodium chloride that has been burned to constant weight at 100℃-105℃, and place it in a 250mL conical flask. Dissolve it in about 70mL of water, add 1mL of 5% potassium chromate solution, and titrate with silver nitrate standard titration solution while shaking. The color changes from yellow to orange-yellow (maintained for 1 minute without fading). Record the volume of silver nitrate standard titration solution consumed (V1).

[0040] The concentration of the silver nitrate standard titration solution is calculated according to formula (1):

[0041]

[0042] Where:

[0043] C1——the concentration of the standard silver nitrate titration solution, in moles per liter (mol / L);

[0044] 0.0585————The mass of sodium chloride equivalent to 1.00mL of standard silver nitrate titration solution [c(AgNO3)=1.000mol / L], in grams (g);

[0045] V1——The volume of the standard silver nitrate solution consumed when titrating the test solution, in milliliters (mL);

[0046] m0————the mass of sodium chloride, in grams (g).

[0047] 2. Sensory Evaluation

[0048] The sensory evaluation was carried out in a sensory analysis laboratory at room temperature and normal lighting. The sensory evaluation panel consisted of 8 experienced sensory assessors (22-35 years old, 4 males and 4 females). All panel members had received training in descriptive sensory analysis. During the training, the panel members identified the main sensory attribute of the samples as saltiness.

[0049] The concentration gradient of the salty standard control solution is 1g / 100mL NaCl solution, 2g / 100mL NaCl solution, 3g / 100mL NaCl solution, 4g / 100mL NaCl solution, and 5g / 100mL NaCl solution. The team members first tasted the salty standard control solution to understand the saltiness corresponding to the different concentrations of NaCl solution. Then tasted different salts + flavor yeast extracts + soy sauce, and finally tasted the fried samples of different salts + flavor yeast extracts + soy sauce. Based on the sensory evaluation scores of the salts with similar taste and fried samples, the optimal ratio of salt + flavor yeast extract + soy sauce was screened out. The full score of the sensory evaluation score of the fried product is 100 points, and the evaluation standard is based on the comprehensive taste. After each tasting, clean your mouth with white bread and rinse your mouth with water.

[0050] The specific groups and test results of the test are shown in Table 1: The salts with similar taste in Table 1 are the salt tastes of the actual sensory evaluation. From the data in Table 1, it can be seen that the present invention uses low sodium salt and / or peptide salt to compound with soy sauce and yeast extract, which can reduce the amount of salt added by half, and the combined use of the two has a better salt reduction effect without affecting the taste of the hot pot base.

[0051] Table 1

[0052]

[0053] Table 2 Peptide salt and low sodium salt combination experimental results

[0054] Serial number Peptide salt Low sodium salt Flavor yeast extract soy sauce Salt % Salt with similar taste Sensory evaluation scores of stir-fried products 1 0.4g 0.6g 0.6g 1g 1.4 2.2 79 2 0.6g 0.4g 0.6g 1g 1.39 2.5 80 3 0.8g 0.2g 0.6g 1g 1.28 3.2 80 4 1g 0g 0.6g 1g 1.1137 4.2 82

[0055] The above is only an embodiment of the present invention, and the common knowledge such as the known specific technical solutions and / or characteristics in the solution is not described in detail here. It should be pointed out that for those skilled in the art, without departing from the technical solution of the present invention, several modifications and improvements can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.

Claims

1. A low-salt, clear oil hot pot base with medicinal and edible properties, characterized by: The raw materials include yeast extract, soy sauce and salts, wherein the salts include at least one of peptide salts and low sodium salts, and the mass ratio of the yeast extract, soy sauce and salts is 0.5-0.6:1-3:

1.

2. The low-salt, clear oil hot pot soup base with medicinal and edible properties according to claim 1, characterized in that: The mass ratio of the yeast extract, soy sauce and salt is 0.6:1:

1.

3. The low-salt, clear oil hot pot soup base with medicinal and edible properties according to claim 2, characterized in that: The low sodium salt includes at least one of sodium chloride, potassium chloride, potassium iodate and ammonium ferric citrate.

4. The low-salt, clear oil hot pot base with medicinal and edible properties according to claim 3, characterized in that: In parts by mass, it includes 50-55 parts of rapeseed oil, 3-6 parts of ciba sweet pepper, 6-10 parts of ciba erjingtiao pepper, 5-7 parts of bean paste, 2-4 parts of garlic, 2-4 parts of shallot, 2-4 parts of onion, 2-4 parts of coriander, 2-3 parts of ginger, 2-3 parts of fermented black beans, 1-3 parts of salt, 1-2 parts of green pepper, 2-3 parts of low-salt chicken seasoning, 1-3 parts of spiced beef paste, 1-2 parts of strong-flavored chicken oil, 2-3 parts of white wine, and sauce. 2-6 parts of oil, 1-2 parts of flavor yeast extract, 0.1-0.3 parts of red dates, 0.1-0.3 parts of wolfberries, 0.3-0.5 parts of fennel, 0.1-0.3 parts of nutmeg, 0.1-0.3 parts of Sterculia lychnophora, 0.1-0.3 parts of Amomum villosum, 0.1-0.3 parts of Amomum villosum, 0.1-0.3 parts of Amomum villosum, 0.1-0.3 parts of Piper longum, 0.1-0.3 parts of Cistanche deserticola, 0.2-0.4 parts of Angelica sinensis, and 0.1-0.3 parts of Codonopsis pilosula.

5. The low-salt, clear oil hot pot soup base with medicinal and edible properties according to claim 4, characterized in that: In parts by mass, it includes 54 parts of rapeseed oil, 5 parts of ciba sweet pepper, 9 parts of ciba erjingtiao pepper, 6.2 parts of bean paste, 3.1 parts of garlic, 2.5 parts of shallot, 2.2 parts of onion, 2.5 parts of coriander, 1.8 parts of ginger, 1.5 parts of fermented black beans, 2 parts of salt, 0.62 parts of green pepper, 2 parts of low-salt chicken seasoning, 0.74 parts of spiced beef paste, 1 part of strong-flavor chicken oil, 2 parts of white wine, 2-6 parts of soy sauce, and fermented chicken stock. 1-1.2 parts of mother extract, 0.22112 parts of red dates, 0.16584 parts of wolfberries, 0.16584 parts of fennel, 0.11056 parts of nutmeg, 0.11056 parts of Sterculia lychnophora, 0.33168 parts of Amomum villosum, 0.11056 parts of Amomum villosum, 0.16584 parts of Piper longum, 0.088448 parts of Cistanche deserticola, 0.22112 parts of Angelica sinensis, and 0.11056 parts of Codonopsis pilosula.

6. The method for preparing a low-salt, clear oil hot pot base with medicinal and edible properties according to any one of claims 1 to 5, characterized in that: The steps include: Step 1, preparation of Ciba pepper: pouring dry pepper into a storage mixing tank and adding hot water thereto to mix, steaming and crushing the mixture to obtain Ciba pepper; Step 2: Add butter, coriander, shallot, onion, bean curd, fermented black beans, glutinous rice chili, ginger, garlic, spices, low-salt chicken seasoning, fragrant chicken oil, flavored yeast extract, and soy sauce into hot oil and stir-fry; Step 3: Pre-dissolve the yeast extract in the soy sauce and then add to the pot and mix.

7. The method for preparing a low-salt, clear oil hot pot base with both medicinal and edible properties according to claim 6, characterized in that: In step 1, the mass ratio of dried chili to hot water is 1:0.7, the mixing time is 10-15 minutes, and the steaming time is 5-10 minutes.

8. The method for preparing a low-salt, clear oil hot pot base with both medicinal and edible properties according to claim 7, characterized in that: In step 1, the water content of the Ciba chili is 50-60%, and the particle size is less than 1.0 cm×0.6 cm.

9. The method for preparing a low-salt, clear oil hot pot base with both medicinal and edible properties according to claim 8, characterized in that: In step 2, the oil temperature is 100-120℃, put the coriander and green onions into the pan, fry them until fragrant, then remove them.

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