Healthy hotpot soup base formula and preparation method of tea oil replacing beef tallow

By replacing beef tallow with tea oil and combining it with tea leaves and enzymatic hydrolysis, a healthy hot pot soup base is prepared, solving the problems of high oiliness and gastrointestinal irritation associated with traditional hot pot. This achieves a balance between health and deliciousness, meeting the needs of modern consumers.

CN122320178APending Publication Date: 2026-07-03SOUTHWEST UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
SOUTHWEST UNIV
Filing Date
2026-04-22
Publication Date
2026-07-03

AI Technical Summary

Technical Problem

Traditional spicy hot pot uses beef tallow, which contains a lot of saturated fatty acids, resulting in high greasiness and severe gastrointestinal irritation, making it difficult to meet the dietary needs of modern consumers who seek both health and deliciousness.

Method used

Using tea oil instead of beef tallow, and combining it with healthy ingredients such as tea leaves, cellulase, and pectinase, a light and refreshing hot pot broth is prepared through ultrasonic extraction, low-temperature simmering, and refining processes. Vitamin E is added for antioxidant effects and to balance the spiciness, ensuring that nutrients are preserved and flavors are harmonious.

Benefits of technology

It achieves a hot pot experience that is both healthy and delicious, avoiding high oil content and stomach irritation, meeting the needs of modern consumers for healthy eating, and providing a light, refreshing, and nutritious hot pot option.

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Abstract

This invention discloses a healthy hot pot soup base formula and preparation method using tea oil as a substitute for beef tallow, belonging to the field of food seasoning technology. This method, with tea oil as the core, includes the following steps: First, tea broth is prepared using ultrasound-assisted extraction combined with cellulase and pectinase enzymatic hydrolysis, and then mixed with chicken bone broth, spices are added, and the broth is simmered at low temperature to obtain the soup base; second, the tea oil is refined; then, pickled peppers are chopped and mixed with refined tea oil and stir-fried, with lemon juice, vinegar, or white wine added to adjust the spiciness, then mixed with the soup base, and vitamin E antioxidant is added and cooked; finally, the product is obtained through heat sealing packaging and pasteurization. The hot pot soup base prepared by this invention is characterized by being light, refreshing, and healthy, retaining the traditional spicy and fragrant flavor while reducing animal fat content and gastrointestinal irritation, achieving a balance between health and deliciousness, and is especially suitable for health-conscious young consumers and those with weak digestive systems.
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