Hard lump type soup base and preparation method thereof

Abstract

This invention relates to the field of hot pot food processing technology, specifically to a hard-block type original broth sour soup hot pot base and its preparation method. The base of this invention is made from an original broth fermentation matrix, a composite oil matrix, spices, seasonings, a composite solidification agent, and edible pure water. At the raw material end, the fruit and vegetable raw materials undergo low-temperature pre-enzymatic hydrolysis and two-stage filtration to obtain a fermented original broth paste, which is then combined with a compound oil of beef tallow, rapeseed oil, and lard, as well as a ternary composite solidification agent. Combined with a unique set of processes including mist spray pre-emulsification, segmented temperature control for aroma enhancement, gradient vacuum dehydration, and two-stage cooling and shaping, this invention abandons traditional artificial acidulants and relies on natural fruit and vegetable fermentation to provide mild organic acids, resulting in a mellow and natural flavor. The resulting hard-block base is well-formed, does not crack, and is not easily softened, leaked oil, or separated into oil and water under normal temperature and medium-high temperature environments. It has excellent storage stability, a high retention rate of natural flavor substances, and the soup base remains clear without bitterness or turbidity even after prolonged cooking.

Description

Technical Field

[0001] This invention relates to the field of hot pot base processing technology, specifically to a hard block type original broth sour soup hot pot base and its preparation method. Background Technology

[0002] Sour soup hot pot is a regionally distinctive culinary category, beloved by consumers for its sweet and sour, refreshing, and savory flavor without being greasy. Currently, most mainstream sour soup hot pot bases on the market are in liquid, paste, or semi-solid form, which generally suffer from poor formability, easy softening and oil seepage at room temperature, easy leakage during transportation and storage, and inconvenience in quantitative portioning.

[0003] Existing technologies for block-shaped sour soup hot pot bases largely follow the same approach as spicy beef tallow block bases, relying solely on the natural solidification of oil. This approach has several technical flaws: First, the raw materials often use artificial acidulants such as citric acid and lactic acid to adjust the acidity, lacking natural fermented fruit aromas. The sour taste is harsh and pungent, and after prolonged cooking, it easily becomes sour, bitter, and cloudy. Some products using natural fruit and vegetable fermented broth do not undergo refined processing of the fermented raw materials, resulting in high levels of coarse fiber and large-molecule pectin residues. This not only causes cloudiness but also absorbs flavor substances, reducing the taste and flavor profile. Second, traditional preparation processes involve high-temperature frying of spices, which easily causes the spices to burn and produce a bitter taste. It also accelerates oil oxidation, destroying heat-sensitive organic acids and fruit aroma substances in the fermented broth, resulting in significant flavor loss. Third, the water-oil mixing method involves direct addition and stirring of ingredients in one go, leading to insufficient emulsification. After long-term storage or reheating and reconstitution, oil-water separation is highly likely to occur. Fourth, conventional block-shaped base materials rely solely on the coagulation of a single type of oil or the curing of ordinary food-grade glue or a single type of emulsifier. This results in a simple internal structure, poor high-temperature resistance, and a tendency to melt, crumble, and leak oil under medium to high temperatures. Furthermore, ordinary curing agents can cause the base material to become sticky and greasy, negatively impacting the eating experience. Fifth, traditional dehydration processes use single-stage constant-temperature vacuum dehydration, with direct room-temperature cooling. High-temperature dehydration damages natural flavor compounds, and the single cooling mode can cause uneven shrinkage inside and outside the base material, leading to cracking, loosening, and a low product yield. Summary of the Invention

[0004] The purpose of this invention is to provide a hard block-type original broth sour soup hot pot base and its preparation method, so as to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, the present invention provides a hard block type original broth sour soup hot pot base, which is prepared from the following raw materials in parts by weight: 35-50 parts of original broth fermentation matrix, 28-40 parts of composite oil matrix, 3-8 parts of spices, 6-12 parts of seasoning auxiliary materials, 2-5 parts of composite curing agent, and 5-10 parts of edible pure water.

[0006] The original broth fermentation substrate was prepared from fresh tomatoes, small red chilies, limes, ginger, and garlic through low-temperature pre-enzymatic hydrolysis, anaerobic fermentation, two-stage filtration, and low-temperature vacuum concentration. The final fermentation pH value was 3.4–3.6, and the solid content was 70%.

[0007] The composite oil matrix is ​​composed of tallow, rapeseed oil, and lard in a mass ratio of 2:5:1.

[0008] The composite curing agent is composed of glyceryl monostearate, hydrogenated vegetable oil, and maltodextrin in a mass ratio of 1:2:3.

[0009] The hard block-type original broth sour soup hot pot base forms a three-dimensional network structure of emulsified film-oil skeleton-flavor carrier inside.

[0010] As a preferred embodiment of the present invention, it is prepared from the following raw materials in parts by weight: 42 parts of original broth fermentation substrate, 33 parts of composite oil substrate, 5 parts of spices, 9 parts of seasoning auxiliary materials, 3.5 parts of composite curing agent, and 7.5 parts of edible pure water.

[0011] As a preferred embodiment of the present invention, the raw materials for preparing the original broth fermentation substrate are, by weight, 60 parts tomato, 20 parts millet pepper, 8 parts lime, 7 parts ginger, and 5 parts garlic; the low-temperature pre-enzymatic hydrolysis conditions are: temperature 22-24℃, standing for 8 hours; the anaerobic fermentation time is 20 days; the two-stage filtration uses 80-mesh coarse filtration and 200-mesh fine filtration respectively; the low-temperature vacuum concentration conditions are: temperature 55℃, vacuum degree -0.09MPa.

[0012] As a preferred embodiment of the present invention, the spices are composed of the following components by weight percentage: 15% white pepper powder, 10% fennel seeds, 12% star anise, 8% cinnamon, 5% bay leaves, 10% cardamom, 15% dried tangerine peel, 10% galangal, and 15% dried ginger, with the sum of the percentages of each component being 100%; the spices are pulverized to 40-60 mesh and then subjected to microwave low-temperature sterilization at 60°C for 3 minutes.

[0013] As a preferred embodiment of the present invention, the seasoning ingredients are a mixture of salt, rock sugar, chicken essence, yeast extract, and low-alcohol liquor in a mass ratio of 4:2:3:1:2.

[0014] A method for preparing a hard-block type original broth sour soup hot pot base includes the following steps:

[0015] S1. Raw material pretreatment: Prepare the original soup fermentation substrate, compound oil substrate, spices, seasoning ingredients, and compound curing agent separately for later use;

[0016] S2. Low-temperature aroma enhancement: Heat the compound oil matrix to 115℃, add the pretreated spices, stir-fry at a constant temperature for 3-5 minutes, and then cool down to 90-95℃.

[0017] S3. Pre-emulsification by mist spraying: Mix pure water with the original fermentation substrate evenly, add it to the oil system by mist spraying, stir at 60-80 r / min, and continue stirring for 10-15 min to complete the first-stage emulsification.

[0018] S4. Flavor maturation: Add seasonings and auxiliary ingredients, heat to 100-105℃, and simmer at a constant temperature for 8-12 minutes;

[0019] S5. Stepwise curing coupling: Cool the system to 75-85℃, add the composite curing agent in multiple intervals, increase the stirring speed to 120-150r / min, stir at high speed for 5-8min, and construct a three-dimensional network structure.

[0020] S6, Gradient vacuum dehydration + two-stage cooling and shaping: First, perform two-stage gradient vacuum dehydration, then pre-cool at low temperature and naturally cool at room temperature in sequence, and demold to obtain a hard block base material;

[0021] S7. Packaging and Storage: Vacuum-seal the finished product and store it at room temperature away from light.

[0022] As a preferred embodiment of the present invention, in step S3, the overall temperature of the liquid material is maintained at 90°C, and an integrated spraying device is used to achieve mist feeding.

[0023] As a preferred embodiment of the present invention, in step S5, the composite curing agent is added in three equal amounts, with an interval of 1 to 2 minutes between each addition.

[0024] As a preferred embodiment of the present invention, the gradient vacuum dehydration in step S6 is divided into two stages: the first stage, with a temperature of 75°C and a vacuum degree of -0.08MPa, is concentrated for 10 minutes; the second stage, with a temperature of 68°C and a vacuum degree of -0.085MPa, is concentrated for 8 minutes; after dehydration, the moisture content of the system is ≤11%, and the viscosity is controlled at 9500~10500mPa・s.

[0025] As a preferred embodiment of the present invention, the two-stage cooling and shaping process in step S6 is as follows: the material after gradient dehydration is kept at 70°C and injected into the mold, pre-cooled at 12°C for 1 hour to lock the shape, then naturally cooled at room temperature for 2 hours, and then demolded.

[0026] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0027] This invention adds a low-temperature pre-enzymatic hydrolysis process before fruit and vegetable fermentation to break down macromolecules and increase the content of organic acids and flavor peptides. Combined with two-stage fine filtration, it removes coarse fiber and residue, ensuring a clear broth from the source. The entire process utilizes low-temperature concentration technology to maximize the preservation of natural fruit aromas and active flavor compounds, unlike traditional direct fermentation and high-temperature concentration processes. This completely solves the problems of artificial acidulants having a harsh taste and easily losing natural flavors.

[0028] Abandoning the traditional one-time feeding and mixing method, a pre-emulsification process combining mist spray feeding and uniform stirring is adopted, so that the fermentation soup is evenly dispersed in the oil phase as tiny droplets, forming a stable primary emulsion system. No oil-water separation will occur during long-term storage and reconstitution by heating, and the stability of the system is greatly improved.

[0029] This invention employs a ternary compound curing agent consisting of glyceryl monostearate, hydrogenated vegetable oil, and maltodextrin, combined with a step-by-step feeding and high-speed coupling process to construct a three-dimensional network structure of emulsion film-oil skeleton-flavor carrier within the base material. Compared to traditional single-oil solidification and ordinary glue-based solidification products, this invention produces blocks with moderate hardness, regular shape, resistance to deformation, high temperature resistance, and is less prone to oil seepage and cracking. Simultaneously, the maltodextrin adsorbs and locks in aroma, improving the taste and preventing stickiness.

[0030] The process employs segmented gradient vacuum dehydration to avoid the damage of heat-sensitive fruit acids and aroma substances caused by high temperatures; it also uses a two-stage shaping process of low-temperature pre-cooling and natural cooling at room temperature to balance the internal and external shrinkage stress of the base material, effectively preventing hard blocks from cracking and loosening, resulting in a high product yield.

[0031] The process parameters for each step of this invention are clear and highly controllable. The entire process can be connected to automated production equipment, making it suitable for large-scale standardized production. The finished product is in block form, making it convenient to take out in quantities. It has low transportation and storage costs and can be adapted to multiple scenarios such as household consumption, catering stores, and supermarket distribution, making it of significant market promotion value. Attached Figure Description

[0032] Figure 1 This is a schematic diagram of the preparation method of the present invention; Detailed Implementation

[0033] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0034] Please see Figure 1 As shown, this embodiment provides a hard block-type original broth sour soup hot pot base and its preparation method.

[0035] A hard block type original broth sour soup hot pot base is prepared from the following raw materials in parts by weight: 35-50 parts original broth fermentation matrix, 28-40 parts compound oil matrix, 3-8 parts spices, 6-12 parts seasoning auxiliary materials, 2-5 parts compound solidification aid, and 5-10 parts edible pure water.

[0036] The original broth fermentation substrate was prepared from fresh tomatoes, small red chilies, limes, ginger, and garlic through low-temperature pre-enzymatic hydrolysis, anaerobic fermentation, two-stage filtration, and low-temperature vacuum concentration. The final fermentation pH value was 3.4–3.6, and the solid content was 70%.

[0037] The compound oil matrix is ​​composed of tallow, rapeseed oil, and lard in a mass ratio of 2:5:1.

[0038] The composite curing aid is composed of glyceryl monostearate, hydrogenated vegetable oil, and maltodextrin in a mass ratio of 1:2:3.

[0039] The hard, solid original broth hot pot base forms a three-dimensional network structure of emulsified film, oil skeleton, and flavor carrier.

[0040] It is prepared from the following raw materials in parts by weight: 42 parts of original broth fermentation substrate, 33 parts of compound oil substrate, 5 parts of spices, 9 parts of seasoning auxiliary materials, 3.5 parts of compound solidification agent, and 7.5 parts of edible pure water.

[0041] The raw materials for preparing the original broth fermentation substrate are, by weight, 60 parts tomato, 20 parts millet pepper, 8 parts lime, 7 parts ginger, and 5 parts garlic; the low-temperature pre-enzymatic hydrolysis conditions are: temperature 22-24℃, standing for 8 hours; the anaerobic fermentation time is 20 days; the two-stage filtration uses 80-mesh coarse filtration and 200-mesh fine filtration respectively; the low-temperature vacuum concentration conditions are: temperature 55℃, vacuum degree -0.09MPa.

[0042] The spices are composed of the following components by weight percentage: 15% white pepper powder, 10% fennel seeds, 12% star anise, 8% cinnamon, 5% bay leaves, 10% cardamom, 15% dried tangerine peel, 10% galangal, and 15% dried ginger, with the sum of the percentages of each component being 100%. The spices are pulverized to 40-60 mesh and then subjected to microwave low-temperature sterilization at 60℃ for 3 minutes.

[0043] The seasoning ingredients are a mixture of salt, rock sugar, chicken essence, yeast extract, and low-alcohol liquor in a mass ratio of 4:2:3:1:2.

[0044] A method for preparing a hard-block type original broth sour soup hot pot base includes the following steps:

[0045] S1. Raw material pretreatment: Prepare the original soup fermentation substrate, compound oil substrate, spices, seasoning ingredients, and compound curing agent separately for later use;

[0046] S2. Low-temperature aroma enhancement: Heat the compound oil matrix to 115℃, add the pretreated spices, stir-fry at a constant temperature for 3-5 minutes, and then cool down to 90-95℃.

[0047] S3. Pre-emulsification by mist spraying: Mix pure water with the original fermentation substrate evenly, add it to the oil system by mist spraying, stir at 60-80 r / min, and continue stirring for 10-15 min to complete the first-stage emulsification.

[0048] S4. Flavor maturation: Add seasonings and auxiliary ingredients, heat to 100-105℃, and simmer at a constant temperature for 8-12 minutes;

[0049] S5. Stepwise curing coupling: Cool the system to 75-85℃, add the composite curing agent in multiple intervals, increase the stirring speed to 120-150r / min, stir at high speed for 5-8min, and construct a three-dimensional network structure.

[0050] S6, Gradient vacuum dehydration + two-stage cooling and shaping: First, perform two-stage gradient vacuum dehydration, then pre-cool at low temperature and naturally cool at room temperature in sequence, and demold to obtain a hard block base material;

[0051] S7. Packaging and Storage: Vacuum-seal the finished product and store it at room temperature away from light.

[0052] General raw materials and pretreatment processes

[0053] Preparation of original soup fermentation substrate

[0054] The ingredients, by weight, are: 60 parts tomatoes, 20 parts small red chilies, 8 parts limes, 7 parts ginger, and 5 parts garlic. After washing and draining the ingredients, they are cut into 0.5-1cm pieces and placed in a low-temperature pre-enzymatic hydrolysis environment at 22-24℃ for 8 hours. Then, they are transferred to a sealed fermentation tank for anaerobic fermentation at room temperature for 20 days, with the pH value controlled at the end of the fermentation at 3.4-3.6. After fermentation, the liquid is first coarsely filtered through an 80-mesh filtration to remove large-volume residues, and then finely filtered through a 200-mesh filtration to remove fine fibers. The filtrate is concentrated under low-temperature reduced pressure at a temperature of 55℃ and a vacuum degree of -0.09MPa until the solid content is 70%, which yields the original fermentation substrate, which is then refrigerated for later use.

[0055] Preparation of composite oil matrix

[0056] Beef tallow, rapeseed oil, and lard are mixed in a mass ratio of 2:5:1, heated until completely melted, and filtered through a 100-mesh filter to remove impurities, yielding a pure composite oil matrix for later use.

[0057] Spices preparation

[0058] The spice components by weight percentage are: white pepper powder 15%, fennel seeds 10%, star anise 12%, cinnamon 8%, bay leaves 5%, cardamom 10%, dried tangerine peel 15%, galangal 10%, and dried ginger 15%. After mixing, grind to 50 mesh, microwave at 60℃ for 3 minutes, cool, and seal for later use.

[0059] Seasoning preparation

[0060] Mix salt, rock sugar, chicken essence, yeast extract, and low-alcohol liquor in a mass ratio of 4:2:3:1:2 until well combined and set aside.

[0061] Preparation of composite curing aids

[0062] Mix glyceryl monostearate, hydrogenated vegetable oil, and maltodextrin in a mass ratio of 1:2:3 until homogeneous, and set aside.

[0063] Example 1

[0064] Raw material weight ratio

[0065] The original broth fermentation substrate consisted of 42 parts, the compound oil substrate consisted of 33 parts, the spices consisted of 5 parts, the seasoning ingredients consisted of 9 parts, the compound solidification agent consisted of 3.5 parts, and the edible pure water consisted of 7.5 parts.

[0066] Preparation steps

[0067] S1. Raw material pretreatment: Prepare all raw materials according to the above general process and set them aside.

[0068] S2. Low-temperature aroma enhancement: Heat the compound oil matrix to 115℃, add spices, stir-fry at a constant temperature for 4 minutes, and then cool down to 95℃.

[0069] S3. Pre-emulsification by mist spraying: Mix pure water and the original fermentation substrate evenly, keep the liquid temperature at 90℃, and slowly add it to the oil system in a mist form through a spraying device. Stir at 70r / min and continue stirring for 12min to complete the first-stage emulsification.

[0070] S4. Flavor maturation: Add all seasonings and auxiliary ingredients, heat to 102℃, and simmer at a constant temperature for 10 minutes, stirring at low speed throughout.

[0071] S5. Stepwise curing coupling: Cool the system to 80℃, add the composite curing agent in three equal parts, with an interval of 1.5 min between each addition; after the addition is completed, increase the stirring speed to 130 r / min and stir at high speed for 6 min to form a stable three-dimensional network structure.

[0072] S6, Gradient vacuum dehydration + two-stage cooling and shaping:

[0073] Gradient vacuum dehydration: First stage, temperature 75℃, vacuum degree -0.08MPa, concentration for 10min; Second stage, temperature reduced to 68℃, vacuum degree -0.085MPa, concentration for 8min; After dehydration, the water content of the system is ≤11%, and the viscosity is 10000mPa・s.

[0074] Cooling and shaping: The material is kept at 70℃ and quickly injected into the food mold. It is first pre-cooled at a low temperature of 12℃ for 1 hour to lock the shape, and then transferred to room temperature for natural cooling for 2 hours. The hard block base material is then demolded.

[0075] S7. Packaging and Storage: The finished product shall be vacuum-sealed and stored at room temperature away from light.

[0076] Example 2

[0077] Raw material weight ratio

[0078] The original broth fermentation substrate consists of 35 parts, the compound oil substrate consists of 28 parts, the spices consist of 3 parts, the seasonings consist of 6 parts, the compound solidification agent consists of 2 parts, and the edible pure water consists of 5 parts.

[0079] Preparation method

[0080] The raw material pretreatment, process parameters of each step, and operating procedures are completely consistent with those in Example 1.

[0081] Example 3

[0082] Raw material weight ratio

[0083] The original broth fermentation substrate consists of 50 parts, the compound oil substrate consists of 40 parts, the spices consist of 8 parts, the seasonings consist of 12 parts, the compound solidification agent consists of 5 parts, and the edible pure water consists of 10 parts.

[0084] Preparation method

[0085] The raw material pretreatment, process parameters of each step, and operating procedures are completely consistent with those in Example 1.

[0086] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely preferred examples and are not intended to limit the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

1. A hard-block type original broth sour soup hot pot base, characterized in that: It is prepared from the following raw materials in parts by weight: 35-50 parts of original soup fermentation substrate, 28-40 parts of compound oil substrate, 3-8 parts of spices, 6-12 parts of seasoning auxiliary materials, 2-5 parts of compound solidification aid, and 5-10 parts of edible pure water. The original broth fermentation substrate was prepared from fresh tomatoes, small red chilies, limes, ginger, and garlic through low-temperature pre-enzymatic hydrolysis, anaerobic fermentation, two-stage filtration, and low-temperature vacuum concentration. The final fermentation pH value was 3.4–3.6, and the solid content was 70%. The composite oil matrix is ​​composed of tallow, rapeseed oil, and lard in a mass ratio of 2:5:

1. The composite curing agent is composed of glyceryl monostearate, hydrogenated vegetable oil, and maltodextrin in a mass ratio of 1:2:

3. The hard block-type original broth sour soup hot pot base forms a three-dimensional network structure of emulsified film-oil skeleton-flavor carrier inside.

2. The hard block-type original broth sour soup hot pot base according to claim 1, characterized in that: It is prepared from the following raw materials in parts by weight: 42 parts of original broth fermentation substrate, 33 parts of compound oil substrate, 5 parts of spices, 9 parts of seasoning auxiliary materials, 3.5 parts of compound solidification agent, and 7.5 parts of edible pure water.

3. The hard block-type original broth sour soup hot pot base according to claim 2, characterized in that: The raw materials for preparing the original broth fermentation substrate are, by weight, 60 parts tomato, 20 parts millet pepper, 8 parts lime, 7 parts ginger, and 5 parts garlic; the low-temperature pre-enzymatic hydrolysis conditions are: temperature 22-24℃, standing for 8 hours; the anaerobic fermentation time is 20 days; the two-stage filtration uses 80-mesh coarse filtration and 200-mesh fine filtration respectively; the low-temperature vacuum concentration conditions are: temperature 55℃, vacuum degree -0.09MPa.

4. The hard block-type original broth sour soup hot pot base according to claim 3, characterized in that: The spices are composed of the following components by weight percentage: 15% white pepper powder, 10% fennel seeds, 12% star anise, 8% cinnamon, 5% bay leaves, 10% cardamom, 15% dried tangerine peel, 10% galangal, and 15% dried ginger, with the sum of the percentages of each component being 100%. The spices are pulverized to 40-60 mesh and then subjected to microwave low-temperature sterilization at 60℃ for 3 minutes.

5. The hard block-type original broth sour soup hot pot base according to claim 4, characterized in that: The seasoning ingredients are a mixture of salt, rock sugar, chicken essence, yeast extract, and low-alcohol liquor in a mass ratio of 4:2:3:1:

2.

6. A method for preparing the hard block-type original broth sour soup hot pot base according to any one of claims 1 to 5, characterized in that, Includes the following steps: S1. Raw material pretreatment: Prepare the original soup fermentation substrate, compound oil substrate, spices, seasoning ingredients, and compound curing agent separately for later use; S2. Low-temperature aroma enhancement: Heat the compound oil matrix to 115℃, add the pretreated spices, stir-fry at a constant temperature for 3-5 minutes, and then cool down to 90-95℃. S3. Pre-emulsification by mist spraying: Mix pure water with the original fermentation substrate evenly, add it to the oil system by mist spraying, stir at 60-80 r / min, and continue stirring for 10-15 min to complete the first-stage emulsification. S4. Flavor maturation: Add seasonings and auxiliary ingredients, heat to 100-105℃, and simmer at a constant temperature for 8-12 minutes; S5. Stepwise curing coupling: Cool the system to 75-85℃, add the composite curing agent in multiple intervals, increase the stirring speed to 120-150r / min, stir at high speed for 5-8min, and construct a three-dimensional network structure. S6, Gradient vacuum dehydration + two-stage cooling and shaping: First, perform two-stage gradient vacuum dehydration, then pre-cool at low temperature and naturally cool at room temperature in sequence, and demold to obtain a hard block base material; S7. Packaging and Storage: Vacuum-seal the finished product and store it at room temperature away from light.

7. The preparation method according to claim 6, characterized in that: In step S3, the overall temperature of the liquid material is maintained at 90°C, and an integrated spraying device is used to achieve mist feeding.

8. The preparation method according to claim 7, characterized in that: In step S5, the composite curing agent is added in three equal portions, with an interval of 1 to 2 minutes between each addition.

9. The preparation method according to claim 8, characterized in that: The gradient vacuum dehydration in step S6 is divided into two stages: the first stage, with a temperature of 75℃ and a vacuum degree of -0.08MPa, is concentrated for 10 min; the second stage, with a temperature of 68℃ and a vacuum degree of -0.085MPa, is concentrated for 8 min; after dehydration, the moisture content of the system is ≤11%, and the viscosity is controlled between 9500 and 10500 mPa·s.

10. The preparation method according to claim 9, characterized in that: The two-stage cooling and shaping process described in step S6 is as follows: the material after gradient dehydration is kept at 70°C and injected into the mold. It is first pre-cooled at 12°C for 1 hour to lock the shape, then naturally cooled at room temperature for 2 hours, and then demolded.

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