Non-thermal processing hot pot base and preparation method thereof

Abstract

The present invention belongs to the field of food processing, and provides a non-thermally processed hot pot base and a preparation method thereof; white wine is added to the pretreated raw materials for static extraction, and composite phosphates are added to maintain the stability of the flavor of the material during subsequent processing and storage. After a first high-voltage pulse electric field treatment, the cell membrane of the raw materials is destroyed, allowing the biological macromolecules in the raw materials to fully overflow, inactivating the activity of enzymes to protect the color of the material. After a second high-voltage pulse electric field treatment, the formation of characteristic flavor components of the material is promoted, and microorganisms introduced during the processing are killed. Compared with the prior art, the hot pot base has a bright color and a rich characteristic flavor, and the base has improved boiling resistance and flavor release, thereby improving the overall quality of the product. The preparation method of the present invention is applied to the processing of spicy clear oil hot pot base, and a hot pot base with controllable spiciness and prominent numbness can be obtained.

Description

Technical Field

[0001] The invention relates to the field of food processing, and in particular to a non-thermally processed hot pot base and a preparation method thereof. Background Art

[0002] Hot pot is a specialty of Chinese cuisine, beloved by diners for its fiery cooking style and diverse array of ingredients. Hot pot is characterized by being cooked and eaten simultaneously, allowing diners to add different soup ingredients and other ingredients according to their preferences. Hot pot base is the heart and soul of hot pot, serving as the seasoning at the bottom of the pot. Its taste and quality directly impact the texture and flavor of the entire dish. Traditional hot pot bases are prepared by stir-frying, which extracts the numb, spicy, pungent, and fragrant flavors from the raw materials. However, this process is greatly affected by the heat; overheating can easily cause the pot to burn, resulting in a dark, turbid soup base that compromises the culinary experience. Non-thermal processing can produce a clear soup base, but without the stir-frying step, the base lacks flavor, is not simmering well, and quickly loses its flavor. Summary of the Invention

[0003] Based on the above reasons, the purpose of the present invention is to provide a non-thermal processing hot pot soup base and a preparation method thereof, so that the prepared hot pot soup base has a rich characteristic flavor and good boiling resistance and flavor sustained release.

[0004] The first technical solution of the present application provides a method for preparing a non-thermal hot pot base, comprising:

[0005] Adding liquor and composite phosphate to the pretreated raw material to obtain a first material;

[0006] After the first high-voltage pulse treatment, a second material is obtained;

[0007] After the second high-voltage pulse electric field treatment, hot pot base is obtained.

[0008] Furthermore, the pretreated raw materials are one or more of crushed fresh peppers, crushed dried peppers or processed peppers.

[0009] Furthermore, the pulse electric field treatment conditions are: field intensity 1-40 kV / cm, frequency 100-1000 Hz, and treatment time 1-30 s.

[0010] Furthermore, the high-voltage pulse electric field treatment further includes stirring for 40-120 minutes.

[0011] The second technical solution of the present application provides a non-thermally processed hot pot base obtained according to the above-mentioned non-thermally processed hot pot base preparation method. The non-thermally processed hot pot base is obtained by adding complex phosphates and extracting and reacting the pretreated raw materials using white wine and two high-voltage pulse electric fields.

[0012] Furthermore, the addition amount of the composite phosphate is 0.1-0.3% of the mass of the pretreated raw material.

[0013] Preferably, the composite phosphate is two or more of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate, and disodium dihydrogen pyrophosphate.

[0014] Preferably, the liquor is a high-proof liquor with an alcohol content of 50° or above, and the added amount is 0.4%-0.6% of the mass of the pretreated raw material.

[0015] The present invention has the following beneficial effects:

[0016] 1. In the preparation method of non-thermally processed hot pot base, the raw materials are crushed to increase the extraction area, white wine is added and allowed to stand for preliminary extraction of the raw materials, and composite phosphates are added to maintain the stability of the flavor of the materials during subsequent processing and storage. Various biomacromolecules in the raw materials are fully extracted through the first high-voltage pulse electric field treatment, thereby reducing the cost of processing materials. The second high-voltage pulse electric field treatment promotes the formation and sterilization of flavor components, effectively solving the technical problems of insufficient flavor, poor cooking resistance, and rapid disappearance of flavor in non-thermally processed hot pot base, thereby achieving the effect that the hot pot base not only has a rich characteristic flavor, but also has a flavor that lasts for a long time after cooking, thereby improving the quality of the product.

[0017] 2. The present invention protects the material from changing color during the stirring process by adding composite phosphates, and the high-voltage pulse electric field can passivate the enzymes in the raw materials and protect the color of the materials. Therefore, the color of the hot pot base obtained in this application is very close to the color of the raw materials, and the soup base is clear and bright after cooking.

[0018] 3. The present invention extracts chili peppers and Sichuan peppercorns by combining standing liquor with a high-voltage pulse electric field. Two high-voltage pulse electric field treatments fully extract the components in the chili peppers, making the spiciness of the spicy hot pot base controllable and preventing it from getting spicier the more it is cooked; one high-voltage pulse electric field treatment selectively extracts the aroma components and pungent and numb components in the Sichuan peppercorns, and stabilizes the base environment through composite phosphates, slowing down the seepage of bitter components and making the spicy hot pot base have a prominent numb taste. DETAILED DESCRIPTION

[0019] Below with reference to embodiment, the scheme of the present invention will be explained. Those skilled in the art will appreciate that the following examples are merely illustrative of the present invention and should not be construed as limiting the scope of the present invention. In the examples, where specific techniques or conditions are indicated, the techniques or conditions described in the literature in this area or the product specifications are used. Reagents or instruments used that do not indicate the manufacturer are conventional products that can be purchased commercially.

[0020] This application is based on the problem of insufficient flavor of non-thermally processed hot pot base. By adding white wine to the pretreated raw materials for preliminary extraction, adding composite phosphates to protect the color and maintain the flavor persistence and stability, further extracting the raw materials through a high-voltage pulse electric field, and again treating them through a high-voltage pulse electric field to promote the formation of characteristic flavors and sterilization, the prepared hot pot base has bright color, rich and strong main aroma, and significantly improved boiling resistance and flavor release. The preparation method of the non-thermally processed hot pot base of this application is applied to spicy flavor clear oil hot pot base, which can fully extract the pepper components. By controlling the proportion of the raw materials, the initial spiciness of the base can be controlled, and the flavor components and spicy components in the pepper can be selectively extracted. The composite phosphate can stabilize the base environment and slow down the seepage of bitter components, so that the spicy hot pot base obtained has controllable spiciness and prominent numbing taste.

[0021] The first embodiment of the present application provides a method for preparing non-thermally processed hot pot base, comprising: adding white wine and composite phosphate to pretreated raw materials to obtain a first material; subjecting the raw materials to a first high-voltage pulse treatment to obtain a second material; and subjecting the raw materials to a second high-voltage pulse electric field treatment to obtain the hot pot base.

[0022] It should be noted that the purpose of the above-mentioned raw material pretreatment is to make the flavor substances more easily overflow. For some raw materials, direct extraction is difficult, so they need to be pretreated by methods such as material selection, cleaning, crushing, enzymatic hydrolysis, and fermentation to remove impurities and facilitate the extraction and processing of effective ingredients.

[0023] In this embodiment, the purpose of adding liquor is to preliminarily extract flavor components from the pretreated raw materials.

[0024] In this embodiment, the purpose of adding the composite phosphate is to act as a color preservative and stabilizer to protect the material from being oxidized and discolored during subsequent stirring and high-voltage pulse electric fields. After the pretreated raw materials are crushed, the cells in the plant raw materials are destroyed, and the substances in the cells flow out. After the preliminary extraction with white wine, the degree of cell damage increases, and active substances such as pigments and phenols in the raw materials overflow. At this time, the composite phosphate is added. The phosphate has the function of complexing metal ions, thereby reducing the negative impact of metal ions on the stability of the pigment. At the same time, the phosphate can adjust the pH value in the material, reduce the concentration of oxides, and better eliminate metal ions.

[0025] In this embodiment, one purpose of the first high-voltage pulsed electric field treatment is to extract sugars, proteins, minerals, and other components from the raw material. The pulsed electric field generates a magnetic field. The alternating action of these pulsed electric and magnetic fields increases cell membrane permeability, intensifies oscillations, and weakens membrane strength. This damages the membrane, allowing substances within the membrane to easily flow out and substances outside the membrane to easily penetrate. The protective function of the cell membrane is weakened or even eliminated, thereby improving the utilization rate of the raw material and effectively separating and extracting various components from the raw material, providing reactants for further formation of flavor components. A second purpose is to inactivate enzymes in the material, reducing the degree of enzymatic browning and minimizing the deterioration of sensory quality.

[0026] It should be noted that liquid auxiliary materials can be added before the first high-voltage pulse electric field treatment and thoroughly stirred. This step can be added simultaneously with the composite phosphate. The purpose of adding liquid auxiliary materials is to fully coat the extracted material and allow the ingredients to fully escape. However, for pretreated raw materials with a high water content, such as tomatoes, adding liquid auxiliary materials is optional. The purpose of stirring is to thoroughly mix the materials and facilitate their full utilization.

[0027] It can be understood that during the thermal processing process, various components in the material gradually seep out and form characteristic flavors as the temperature rises. During the non-thermal processing process, certain conditions are also needed to allow the components in the material to blend with each other and form characteristic flavors.

[0028] To address the above issues, the present application employs a secondary high-voltage pulsed electric field treatment. In this embodiment, one purpose of the second high-voltage pulsed electric field treatment is to promote the reaction of components such as proteins, sugars, and organic acids in the raw materials to produce special flavor components such as phenols, esters, terpenes, ketones, and volatile acids. The intense oxidative effect generated by the ionization of the liquid medium can cause a series of chemical reactions with intracellular substances, such as the Maillard reaction, imparting the material with a characteristic flavor. A second purpose is to sterilize the material. During the mixing process, the material inevitably introduces airborne microorganisms. When an external electric field is applied to the cells, the potential difference between the inside and outside of the cell membrane increases, and the permeability of the cell membrane also increases. When the electric field intensity increases to a critical value, the permeability of the cell membrane increases dramatically, and numerous small pores appear in the membrane, reducing its strength. When the applied electric field is a pulsed electric field, the voltage fluctuates violently and instantaneously, generating an oscillation effect in the membrane. The combined effect of the enlarged pores and the oscillation effect causes the cells to collapse, thereby achieving the sterilization purpose.

[0029] It should be noted that before the second high-voltage pulse electric field treatment, auxiliary materials can be added according to process requirements to enrich the flavor of the material. After sufficient stirring, the high-voltage pulse electric field treatment allows the flavors of the material to blend with each other. The auxiliary materials added here can also be raw materials that do not need to be fully extracted. These raw materials contain characteristic flavors as well as other impurities that may affect the main flavor. Therefore, over-extraction is not advisable.

[0030] It should be noted that this application is applicable to the preparation of a variety of hot pot bases, and whether to add liquid ingredients and auxiliary ingredients can be selected according to actual conditions.

[0031] The second embodiment of the present application provides a non-thermally processed hot pot base obtained by the above-mentioned method for preparing a non-thermally processed hot pot base. The non-thermally processed hot pot base is obtained by adding a composite phosphate and extracting and reacting the pretreated raw materials using white wine and two high-voltage pulse electric fields.

[0032] It should be noted that the pretreated raw materials are the raw materials that provide the main characteristic flavor, which may vary according to different application scenarios. For example, in the spicy clear oil hot pot base, it specifically refers to the chili peppers that provide the spicy flavor; in the tomato flavor hot pot base, it specifically refers to fresh tomatoes; in the mushroom soup flavor hot pot base, it specifically refers to various mushrooms.

[0033] In this embodiment, the composite phosphate maintains the stability of the material, thereby increasing the sustained release of flavor. Phosphates, as inorganic surfactants, can disperse insoluble substances in the material or form a stable suspension, preventing the suspension from adhering and agglomerating, thus positively enhancing the stability of the material. Furthermore, because phosphates can cause the hydrosols of protein to form a film on the fat globules, the fat is more effectively dispersed in water, preventing fat oxidation and extending the shelf life of the material.

[0034] In some specific embodiments, the composite phosphate is two or more of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate, and disodium dihydrogen pyrophosphate. The preferred formulation can be selected based on the characteristics of the material.

[0035] In this embodiment, the liquor is a high-proof liquor with an alcohol content of 50° or above. This is because high-proof liquor is more beneficial to the extraction of flavor substances in the raw materials. The flavor components in many spices are alcohol-soluble. The high-proof liquor has a high ethanol content and has a better extraction effect. On the other hand, the addition of liquor can also increase the flavor of the base material, thereby enhancing the fragrance and removing the fishy smell.

[0036] In some specific embodiments, the first high-voltage pulse electric field extraction allows the biological macromolecules in the pretreated raw materials to penetrate into the material, and the second high-voltage pulse electric field extracts the auxiliary material components while integrating them with the characteristic flavor of the material to promote the formation of the main flavor. Furthermore, the material is sterilized to extend the shelf life.

[0037] The present application also provides an embodiment in which the pre-treated raw material is one or more of crushed fresh chili peppers, crushed dried chili peppers, or processed chili peppers.

[0038] It should be noted that this embodiment is mainly used for the production of spicy clear oil hot pot base.

[0039] In this embodiment, capsaicin, the main spicy flavoring ingredient in chili peppers, is readily soluble in ethanol, and thiamethoxam, the main numbing flavoring ingredient in Sichuan peppercorns, is also soluble in ethanol. Therefore, mixing with liquor and allowing it to stand effectively increases the dissolution of capsaicin and thiamethoxam. Furthermore, capsaicin and thiamethoxam are relatively stable in oils and fats, making it easier to maintain the flavor stability in a base containing clear oil.

[0040] It should be noted that with traditional heat-treated spicy hot pot base, diners often experience a spicier sensation as the cooking process progresses. This is because the chili peppers in the base experience increasing cell damage during cooking, allowing intracellular components to leak out, making the soup spicier and spicier. High-voltage pulsed electric field treatment, however, can effectively increase the extraction rate of biomacromolecules from chili peppers. The high-voltage pulsed electric field destroys the cell walls and membranes of the peppers, causing the cells to rupture and the biomacromolecules to leak out with the cell juices. Therefore, hot pot base treated with high-voltage pulsed electric fields can control the proportion of the ingredients, thereby controlling the spiciness of the base and, in turn, maintaining the stability of the soup's flavor. Furthermore, the main components of chili peppers are vitamin C and capsaicin. Vitamin C is a heat-sensitive component, and high-voltage pulsed electric fields can effectively preserve it from decomposition.

[0041] It should be noted that in the application of spicy clear oil hot pot base, Sichuan peppercorns are added before the second high-voltage pulsed electric field treatment. This is because Sichuan peppercorns contain not only numbing compounds such as scutellaria, but also bitter components such as tannins. This makes the aroma and numbing components more easily extracted during extraction, while the structure of components such as tannins is more complex. If the bitter components are extracted again, they will be incorporated into the material, affecting the overall flavor. Before the high-voltage pulsed electric field treatment, the Sichuan peppercorns are mixed with white wine and allowed to stand for extraction. This allows the polysaccharides and resins in the Sichuan peppercorns to be initially extracted. However, the Sichuan peppercorn oleoresin has a high viscosity, so the high-voltage pulsed electric field treatment reduces this viscosity, releasing the numbing flavor in the base. The presence of the complex phosphate stabilizes the aroma and numbing components in the Sichuan peppercorns after extraction, while also slowing the release of bitter components and other ingredients in the peppercorns, making the numbing flavor more prominent.

[0042] It can be understood that, except for the above special instructions, other parameters of the embodiments of the present application can be obtained by those skilled in the art through experiments based on general experience or actual needs. This application does not make any special limitations and only provides some preferred embodiments. For example, in some preferred embodiments, the amount of liquor added is 0.1%-1% of the mass of the pretreated raw material; in some preferred embodiments, the amount of the composite phosphate added is 0.1%-0.3% of the mass of the pretreated raw material; in some preferred embodiments, the pulsed electric field treatment conditions are: field strength 1-40 kV / cm, frequency 100-1000 Hz, treatment time 1-30 s; in some preferred embodiments, the stirring time is 40-120 min.

[0043] The following will disclose specific embodiments for implementing the present application, as well as corresponding comparative examples to demonstrate the relevant technical effects of the present application.

[0044] Example 1 Preparation of spicy hot pot base

[0045] 1. Raw material pretreatment: Use fresh, uncorrupted ginger, garlic, and green onions, peel and wash them, and mince them in a food processor until they are 3-5 mm thick. Remove the stems of dried red chilies, soak them in warm water until softened, and pound them in a mortar to make the "Ciba Chili" (Ciba Chili). Also, prepare commercially available doubanjiang (Fenbanjiang).

[0046] 2. Ingredients: 35 L of cooked rapeseed oil, 12.8 kg of pretreated raw materials (300 g of ginger, 600 g of garlic, 400 g of green onions, 10 kg of ciba chili peppers, 1.5 kg of fermented black bean paste), auxiliary ingredients (400 g of coarsely ground spices, 1 kg of dried green peppercorns, 300 g of fermented black beans, 100 mL of 52° liquor), 25.6 g of complex phosphate (sodium tripolyphosphate: sodium hexametaphosphate: sodium pyrophosphate = 1:1:1), and 128 mL of 52° liquor.

[0047] Spice formula ratio: tsaoko, galangal, cloves, white cardamom, fragrant fruit, cumin, cinnamon, licorice, twigs, tangerine peel, stalks of citronella, lemongrass, star anise, bay leaves, vanilla, spikenard, cumin, 2 parts cumin, 1 part of other spices;

[0048] 3. Treatment of the first material: Add 128 mL of liquor to 12.8 kg of pretreated raw material, mix well and let stand for 8 minutes, then add 25.6 g of complex phosphate and 35 L of cooked rapeseed oil, and stir for 120 minutes;

[0049] 4. High-voltage pulse treatment: The first material was subjected to a first high-voltage pulse treatment at 25 kV / cm, a frequency of 500 Hz, and a treatment time of 10 s to obtain the second material. The auxiliary materials were added (the auxiliary materials were mixed evenly in advance and allowed to stand for 10 minutes) and stirring was continued for 120 minutes. The second high-voltage pulse electric field treatment was performed at 40 kV / cm, a frequency of 100 Hz, and a treatment time of 5 seconds. After aseptic packaging, the spicy hot pot base was obtained.

[0050] Example 2 Preparation of tomato-flavored hot pot base

[0051] 1. Raw material pretreatment: peel and crush fresh tomatoes, and use commercial tomato paste;

[0052] 2. Recipe: 8 L corn oil, 35 kg pretreated raw materials (25 kg tomatoes, 10 kg tomato paste), auxiliary materials (4 kg sugar, 8 kg salt), 70 g compound phosphate (sodium tripolyphosphate: sodium acid pyrophosphate: trisodium phosphate = 1:1:1), 35 mL 52° liquor;

[0053] 3. Treatment of the first material: Add 35 mL of liquor to 35 kg of pretreated raw material, mix well and let stand for 5 minutes, then add 70 g of complex phosphate and 8 L of corn oil and stir for 40 minutes;

[0054] 4. High-voltage pulse treatment: The first material was subjected to a first high-voltage pulse treatment at 20 kV / cm, a frequency of 400 Hz, and a treatment time of 20 s to obtain a second material. The auxiliary materials were added and stirring was continued for 60 min. The second high-voltage pulse electric field treatment was performed at 10 kV / cm, a frequency of 600 Hz, and a treatment time of 10 s. After aseptic packaging, the tomato-flavored hot pot base was obtained.

[0055] Example 3 Preparation of Mushroom Soup Flavor Hot Pot Base

[0056] 1. Raw material pretreatment: Wash and dice dried tea tree mushrooms, dried morels, and dried shiitake mushrooms to make the fungus material. Use fresh, uncorrupted ginger, garlic, and green onions, peel and wash them, and mince them into 3-5 mm fine pieces in a food processor.

[0057] 2. Recipe: 1 L peanut oil, 26 kg pre-treated raw materials (20 kg fungus medium, 1.5 kg garlic, 1.5 kg ginger, 0.3 kg green onion, 2.7 kg seaweed), auxiliary materials (3 kg salt, 0.5 kg sugar, 0.5 kg pepper, 0.5 kg soluble starch), 78 g compound phosphate (disodium hydrogen phosphate: sodium dihydrogen phosphate = 1:1), 130 mL 52° liquor;

[0058] 3. Treatment of the first material: Add 130 mL of liquor to 26 kg of pre-treated raw material, mix well and let stand for 10 minutes, then add 78 g of complex phosphate and 1 L of peanut oil and stir for 60 minutes;

[0059] 4. High-voltage pulse treatment: The first material was subjected to a first high-voltage pulse treatment at 40 kV / cm, a frequency of 100 Hz, and a treatment time of 10 s to obtain a second material. The auxiliary materials were added and stirring was continued for 60 min. The second high-voltage pulse electric field treatment was performed at 40 kV / cm, a frequency of 100 Hz, and a treatment time of 5 s. After aseptic packaging, the mushroom soup flavor hot pot base was obtained.

[0060] Example 4 Preparation of curry-flavored hot pot base

[0061] 1. Raw material pretreatment: Use fresh, non-rotten ginger, garlic, and green onions, peel and wash them, and mince them into 3-5 mm fine pieces in a food processor;

[0062] 2. Recipe: 20 L of cooked rapeseed oil, 1 kg of garlic, 2 kg of ginger, 1 kg of scallion segments, 555 g of spices (20 g of cloves, 30 g of star anise, 25 g of tsaoko, 35 g each of galangal, cinnamon, and cumin, 15 g of lemongrass, 250 g of curry powder, 20 g of dried Sichuan peppercorns, 25 g each of tsurumi japonica leaves, pandan leaves, and galangal, 15 g of ginger), 0.5 g of complex phosphate (sodium tripolyphosphate: sodium hexametaphosphate = 1:1), 5 mL of 52°C baijiu (white wine);

[0063] 3. Treatment of the first material: Add 5 mL of liquor to 555 g of spices, mix well and let stand for 10 min, then add 0.5 g of complex phosphate and 20 L of cooked rapeseed oil, and stir for 120 min;

[0064] 4. High-voltage pulse treatment: The first material was subjected to a first high-voltage pulse treatment at 10 kV / cm, a frequency of 500 Hz, and a treatment time of 10 s to obtain a second material. 1 kg of garlic, 2 kg of ginger, and 1 kg of green onions were added and stirred for 120 min. The second material was subjected to a second high-voltage pulse electric field treatment at 15 kV / cm, a frequency of 200 Hz, and a treatment time of 5 s. After aseptic packaging, the curry-flavored hot pot base was obtained.

[0065] Example 5 Preparation of Tom Yum Goong Flavor Hot Pot Base

[0066] 1. Pre-process the ingredients: Peel and wash the shallots, cut into small pieces, and mince into 3-5 mm pieces in a food processor. Peel and wash fresh, uncorrupted ginger and garlic, then mince into 3-5 mm pieces in a food processor. For the pickled peppers, use light yellowish-green chili peppers that are not soft, rotten, or have any odor, and are intact. Mince into 3-5 mm pieces in a food processor.

[0067] Raw material formula: 18.5 L peanut oil, 13.3 kg pretreated raw materials (3.5 kg shallots, 2.5 kg garlic, 2.5 kg ginger, 2.8 kg pickled peppers, 2 kg lemongrass), 32.9 kg auxiliary materials (3 kg white sugar, 4.5 kg table salt, 8.5 kg concentrated coconut paste, 4 kg shrimp paste, 2.8 kg fish sauce, 5 kg chili powder, 1.3 kg MSG, 1.1 kg white pepper, 2.7 kg acidity regulator), 26.6 g complex phosphate (sodium tripolyphosphate: sodium hexametaphosphate = 1:1), 70 mL 52° baijiu;

[0068] 3. Treatment of the first material: Add 70 mL of liquor to 13.3 kg of pretreated raw material, mix well and let stand for 8 minutes, then add 26.6 g of complex phosphate and 35 L of peanut oil, and stir for 90 minutes;

[0069] 4. High-voltage pulse treatment: The first material was subjected to a first high-voltage pulse treatment at 15 kV / cm, a frequency of 500 Hz, and a treatment time of 10 s to obtain a second material. The auxiliary materials were added and stirring was continued for 90 min. The second high-voltage pulse electric field treatment was performed at 10 kV / cm, a frequency of 500 Hz, and a treatment time of 8 s. After aseptic packaging, the Tom Yum Goong flavored hot pot base was obtained.

[0070] Comparative Example 1 Preparation of Spicy Flavor Hot Pot Base

[0071] The preparation method is the same as that in Example 1, except that the addition of liquor is omitted in Comparative Example 1.

[0072] Comparative Example 2 Preparation of Spicy Flavor Hot Pot Base

[0073] The preparation method is the same as that of Example 1, except that the addition of the composite phosphate is omitted in Comparative Example 2.

[0074] Comparative Example 3 Preparation of Spicy Flavor Hot Pot Base

[0075] The preparation method is the same as that of Example 1, except that the first high-voltage pulse electric field treatment is omitted in Comparative Example 3.

[0076] Comparative Example 4 Preparation of Spicy Flavor Hot Pot Base

[0077] The preparation method is the same as that of Example 1, except that the second high-voltage pulse electric field treatment is omitted in Comparative Example 4.

[0078] Comparative Example 5 Preparation of Spicy Flavor Hot Pot Base

[0079] Commercially available hot pot base prepared using the traditional method of frying ingredients.

[0080] Test Example 1 Sensory Test

[0081] Test method: 30 professional food testers with normal sense of smell and vision were selected to perform sensory evaluation on the hot pot bases of Examples 1-5 and Comparative Examples 1-5 by smelling and observing the color, and the results were recorded. The evaluation criteria are shown in Table 1.

[0082] Table 1 Sensory evaluation standards

[0083] .

[0084] Test results: See Table 2.

[0085] Result analysis: It can be seen from Table 2 that the base materials of Examples 1-5 have a strong aroma and a clear color, and still have an obvious characteristic aroma after being boiled for 2 hours, indicating that the technical solution of the present application can fully extract the components in the raw materials, and give the base materials a strong characteristic flavor, and better retain the color of the raw materials. At the same time, it improves the boiling resistance and flavor sustained release of the base materials; compared with Example 1, the flavor loss of Comparative Example 1 is larger and the color changes significantly after boiling for 1 hour, indicating that not adding white wine will affect the extraction rate of the raw materials, resulting in a lower content of flavor components in the base material, and heating has a significant effect on the change of the color of the soup base. In the process of boiling, the flavor of Comparative Example 2 is gradually lost and the color also changes significantly, which shows that It is clear that the addition of composite phosphates can effectively improve the boiling resistance and flavor release of the base material, and at the same time has a positive effect on the retention of the color of the base material. In Example 3, the flavor loss is large and the color changes significantly after boiling for 1 hour, indicating that the high-voltage pulse electric field has a promoting effect on the extraction of raw material components. The characteristic flavor of the base material of Example 4 itself is insufficient, but the characteristic flavor gradually becomes richer after boiling for 1 hour, indicating that Example 4 extracts the components of the raw material very comprehensively, but requires heat processing to promote further synthesis of the flavor, and the second high-voltage electric field treatment can effectively promote the formation of the characteristic flavor of the base material. Combining Example 3 and Example 4, it can be seen that the color protection effect can be achieved as long as it is treated with a high-voltage electric field once.

[0086] Table 2 Sensory evaluation results

[0087] .

[0088] Test Example 2: Detection of Spiciness and Numbness

[0089] Spicy and numbing degrees are key indicators that influence whether consumers choose spicy hot pot base. This test example selects Example 1 and Comparative Examples 1-4 to test the spiciness and numbing degrees, compares and analyzes the utilization rate of raw materials in the present invention, and further illustrates the technical effect.

[0090] Test method:

[0091] (1) Spiciness test:

[0092] ① Weigh 2.5-5.0 g (accurate to 0.001 g) of hot pot base sample into a 100 mL beaker. Add 25 mL of a 1:1 methanol-tetrahydrofuran mixture. Seal the beaker with plastic wrap and poke several small holes with a needle. Extract the mixture using an ultrasonic oscillator in a 60°C water bath for 30 min. Filter the mixture with filter paper and collect the filtrate. Then, add the residue and filter paper back to 25 mL of a 1:1 methanol-tetrahydrofuran mixture and extract the mixture using an ultrasonic oscillator for 10 min. Repeat this process twice. Combine the filtrates collected from the three filtrations and concentrate them to 10-20 mL using a rotary evaporator at 70°C. Then, dilute the volume to 50 mL with a 1:1 methanol-tetrahydrofuran mixture. Filter the mixture through a 0.45 μm filter membrane and perform chromatographic analysis.

[0093] ② Detection conditions: Chromatographic column: Zorbax SB-C18 4.6 mm*250 mm*5 um; mobile phase: methanol + water (65+35); injection volume: 10 μL; flow rate: 1 mL / min; UV detection wavelength: 280 nm; column oven temperature: 30°C;

[0094] ③Result calculation

[0095] A. Calculation of total amount of capsaicinoids

[0096] According to the measured values, calculate according to formula (1), formula (2), and formula (3):

[0097] ……… ...

[0098] Where: Wa------the content of capsaicin in the sample, in grams per kilogram (g / kg);

[0099] C1------The capsaicin content found on the standard curve, in micrograms per milliliter (ug / mL);

[0100] V------sample volume, in milliliters (mL);

[0101] m------sample mass, in grams (g).

[0102] ……… ...

[0103] Where: Wb------the content of dihydrocapsaicin in the sample, in grams per kilogram (g / kg);

[0104] C2------The dihydrocapsaicin content found on the standard curve, in micrograms per milliliter (ug / mL);

[0105] V------sample volume, in milliliters (mL);

[0106] m------sample mass, in grams (g).

[0107] ………………………………(3)

[0108] Where: W------the total amount of capsaicinoids in the sample, in grams per kilogram (g / kg);

[0109] 0.9------The coefficient for converting capsaicin and dihydrocapsaicin into the total amount of capsaicinoids.

[0110] B. Calculation of Scoville HSU

[0111] The calculation formula of Scoville index X is shown in (4):

[0112] …………(4)

[0113] Where: 0.9------the coefficient of converting capsaicin and dihydrocapsaicin into the total amount of capsaicinoids;

[0114] 16.1*1000------The coefficient for converting capsaicin or dihydrocapsaicin to Scoville index. Every 1 g / kg of capsaicin or dihydrocapsaicin is equivalent to 16.1*1000 SHU;

[0115] 0.1------Conversion coefficient of other capsaicinoids;

[0116] 9.3*1000------The coefficient of converting other capsaicinoids into Scoville index. For other capsaicinoids, 1 g / kg is equivalent to 9.3*1000.

[0117] C. Spiciness: The level of capsaicinoids in hot pot bases is expressed in degrees of spiciness. The higher the capsaicinoid content, the spicier it is. The conversion relationship between spiciness and the Scoville HUM (SHU) scale is: 150 SHU = 1 degree.

[0118] (2) Numbness test:

[0119] Accurately weigh 0.1 g of sample into a 50 mL stoppered test tube, add methanol to the mark, cover tightly, shake well, and extract at 40 °C for 4 h, shaking once every 30 min. Centrifuge at 2500 r / min to obtain the supernatant, measure the absorbance at 254 nm, and use the measured absorbance value and the regression equation of the standard curve (y = 0.1088x (R 2 =0.9994)) to calculate the content of hydroxy-β-sanshool, and the hydroxy-β-sanshool content of the hot pot base can be obtained, which represents the numbing degree value.

[0120] Test results: See Table 3.

[0121] Analysis of the results: As can be seen from Table 3, compared with Example 1, the spiciness of Comparative Example 1 is lower and the difference in numbness is very small, indicating that adding white wine and static extraction can effectively increase the dissolution of capsaicin. The spiciness and numbness of Comparative Examples 3 and 4 are significantly reduced, indicating that both high-voltage pulsed electric field treatments have a positive effect on the extraction of capsaicin and numbing substances. In summary, the addition of white wine and two high-voltage pulsed electric field treatments have a positive effect on the extraction of spiciness and numbness, which can effectively improve the utilization rate of raw materials and thus improve the quality of the product.

[0122] Table 3 Test results of spiciness and numbness

[0123] .

[0124] Test Example 3: Detection of flavor substances

[0125] In this test example, Example 1 and Comparative Example 5 were selected to compare the flavor components, and the effects of non-thermal processing and thermal processing on the flavor diversity of spicy hot pot base were compared.

[0126] Experimental method: Solid-phase microextraction (SPME) was used as a pre-separation method. The extraction conditions were as follows: 0.2 g of hot pot base sample was placed in a 40 mL headspace vial, 50 μL of ethyl decanoate (0.864 mg / mL) was added as an internal standard, the extraction time was 30 min, the extraction temperature was 90°C, and the capillary column (DB-SMS) was 30 m x 0.20 mm.

[0127] GC-MS conditions: carrier gas was high-purity He at a flow rate of 1 mL / min, split injection with a split ratio of 200:1; temperature program: 40°C for 2 min, then increased to 230°C at a rate of 5°C / min and held for 3 min, inlet temperature was 250°C; electron impact (EI) ion source; electron energy was 70 eV; transfer line temperature was 250°C; ion source temperature was 250°C; mass scan range was 20–350 m / z.

[0128] Test results: see Table 4.

[0129] Result analysis: According to Table 4, compared with Comparative Example 5, Example 1 has more types of flavor components, the main aroma components are hydrocarbons, followed by alcohols and aldehydes, and alcohol components are the main aroma contributing components, indicating that the present invention can effectively solve the problem of insufficient flavor of non-hot hot pot base.

[0130] Table 4 Flavor substance detection experimental results

[0131] .

[0132] 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 above embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the above embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing spicy hot pot soup base, characterized in that: The following steps are involved: S1. Raw material pretreatment: Use fresh, uncorrupted ginger, garlic, and green onions, peel and wash them, and mince them in a food processor into 3-5 mm fine powder; remove the stems of dried red chilies, soak them in warm water until softened, and pound them in a stone mortar to make ciba chilies; obtain commercially available doubanjiang (fermented broad bean paste); S2 ingredients: 35 L of cooked rapeseed oil, 12.8 kg of pretreated raw materials, 25.6 g of composite phosphate, 128 mL of 52° liquor and auxiliary materials; The pretreated raw materials are 300 g of ginger, 600 g of garlic, 400 g of green onion, 10 kg of ciba chili peppers, and 1.5 kg of bean paste; the composite phosphate is composed of sodium tripolyphosphate: sodium hexametaphosphate: sodium pyrophosphate in a mass ratio of 1:1:1; the auxiliary materials are 400 g of coarsely granulated spices, 1 kg of dried green peppercorns, 300 g of fermented black beans, and 100 mL of 52° white wine; Spice formula ratio: tsaoko, galangal, cloves, white cardamom, fragrant fruit, cumin, cinnamon, licorice, twigs, tangerine peel, stalks of citronella, lemongrass, star anise, bay leaves, vanilla, spikenard, cumin, 2 parts cumin, 1 part of other spices; S3 Treatment of the first material: Add 128 mL of liquor to 12.8 kg of pretreated raw materials, mix well and let stand for 8 minutes, then add 25.6 g of composite phosphate and 35 L of cooked rapeseed oil, and stir for 120 minutes; S4 high-voltage pulse treatment: The first material is subjected to a first high-voltage pulse treatment at 25 kV / cm, a frequency of 500 Hz, and a treatment time of 10 s to obtain a second material, the auxiliary materials are added and stirring is continued for 120 min, and the second high-voltage pulse electric field treatment is carried out at 40 kV / cm, a frequency of 100 Hz, and a treatment time of 5 s. After aseptic packaging, a spicy hot pot base is obtained; Among them, the auxiliary materials need to be mixed evenly in advance and left to stand for 10 minutes.

2. A method for preparing tomato-flavored hot pot soup base, characterized in that: The following steps are involved: S1 Raw material pretreatment: fresh tomatoes peeled and crushed, commercial tomato paste; S2 formula: 8 L corn oil, 35 kg pretreated raw materials, 12 kg auxiliary materials, 70 g composite phosphate, 35 mL 52° liquor; The pre-treated raw materials are 25 kg of tomatoes and 10 kg of tomato paste; the auxiliary materials are 4 kg of sugar and 8 kg of salt; the composite phosphate is composed of sodium tripolyphosphate: sodium acid pyrophosphate: trisodium phosphate in a mass ratio of 1:1:1; S3 Treatment of the first material: Add 35 mL of liquor to 35 kg of pretreated raw materials, mix well and let stand for 5 minutes, then add 70 g of complex phosphate and 8 L of corn oil, and stir for 40 minutes; S4 high-voltage pulse treatment: The first material is subjected to the first high-voltage pulse treatment, the treatment conditions are 20 kV / cm, frequency 400 Hz, and the treatment time is 20 s to obtain the second material, the auxiliary materials are added and stirring is continued for 60 min, and the second high-voltage pulse electric field treatment is carried out, the treatment conditions are 10 kV / cm, frequency 600 Hz, and the treatment time is 10 s. After aseptic packaging, the tomato-flavored hot pot base is obtained.

3. A method for preparing a mushroom soup flavor hot pot base, characterized in that: The following steps are involved: S1. Raw material pretreatment: Wash and chop dried tea tree mushrooms, dried morels, and dried shiitake mushrooms into small pieces to obtain the fungus material. Use fresh, uncorrupted ginger, garlic, and green onions, peel and wash them, and mince them into 3-5 mm fine pieces in a food processor. S2 formula: 1L peanut oil, 26kg pretreated raw materials, 4.5kg auxiliary materials, 78g composite phosphate, 130mL 52° liquor; The pretreatment raw materials are 20 kg of fungus material, 1.5 kg of garlic, 1.5 kg of ginger, 0.3 kg of green onion, and 2.7 kg of seaweed; the auxiliary materials are 3 kg of salt, 0.5 kg of sugar, 0.5 kg of pepper, and 0.5 kg of soluble starch; the composite phosphate is composed of disodium hydrogen phosphate and sodium dihydrogen phosphate in a mass ratio of 1:1; S3 Treatment of the first material: Add 130 mL of liquor to 26 kg of pretreated raw materials, mix well and let stand for 10 minutes, then add 78 g of complex phosphate and 1 L of peanut oil, and stir for 60 minutes; S4 high-voltage pulse treatment: The first material is subjected to the first high-voltage pulse treatment, the treatment conditions are 40 Kv / cm, frequency 100 Hz, and the treatment time is 10 s to obtain the second material, the auxiliary materials are added and the stirring is continued for 60 min, and the second high-voltage pulse electric field treatment is carried out, the treatment conditions are 40 Kv / cm, frequency 100 Hz, and the treatment time is 5 s. After aseptic packaging, the mushroom soup flavor hot pot base is obtained.

4. A method for preparing curry-flavored hot pot base, characterized in that: The following steps are involved: S1 Raw material pretreatment: Use fresh, non-rotten ginger, garlic, and green onions, peel and wash them, and mince them into 3-5 mm fine pieces in a food processor; S2 recipe: 20 L of cooked rapeseed oil, 1 kg of garlic, 2 kg of ginger, 1 kg of scallion, 555 g of spices, 0.5 g of complex phosphate, 5 mL of 52° liquor; The spices are 20 g of cloves, 30 g of star anise, 25 g of tsaoko, 35 g each of galangal, cinnamon, and cumin, 15 g of lemongrass, 250 g of curry powder, 20 g of dried pepper, 25 g each of tsuruha leaves, pandan leaves, and galangal, and 15 g of ginger; the composite phosphate is composed of sodium tripolyphosphate and sodium hexametaphosphate in a mass ratio of 1:1; S3: Processing of the first material: add 5 mL of liquor to 555 g of spices, mix well and let stand for 10 min, then add 0.5 g of complex phosphate and 20 L of cooked rapeseed oil, and stir for 120 min; S4 high-voltage pulse treatment: The first material was subjected to the first high-voltage pulse treatment at 10 kV / cm, a frequency of 500 Hz, and a treatment time of 10 s to obtain the second material. 1 kg of garlic, 2 kg of ginger, and 1 kg of green onion were added and stirred for 120 min. The second material was subjected to the second high-voltage pulse electric field treatment at 15 kV / cm, a frequency of 200 Hz, and a treatment time of 5 s. After aseptic packaging, the curry-flavored hot pot base was obtained.

5. A method for preparing a Tom Yum Goong flavored hot pot base, characterized in that: The following steps are involved: S1. Raw Material Pretreatment: Peel and wash the shallots, cut into small pieces, and mince into 3-5 mm fine pieces in a food processor. Use fresh, uncorrupted ginger and garlic, peel and wash them, and mince into 3-5 mm fine pieces in a food processor. For the pickled peppers, use light yellowish-green chili peppers that are not soft, rotten, or have any odor, and are intact. Mince into 3-5 mm fine pieces in a food processor. S2 raw material formula: peanut oil 18.5 L, pretreated raw materials 13.3 kg, auxiliary materials 32.9 kg, composite phosphate 26.6 g, 52° liquor 70 mL; The pre-treated raw materials include 3.5 kg of shallots, 2.5 kg of garlic, 2.5 kg of ginger, 2.8 kg of pickled peppers, and 2 kg of lemongrass; the auxiliary materials include 3 kg of white sugar, 4.5 kg of edible salt, 8.5 kg of concentrated coconut paste, 4 kg of shrimp paste, 2.8 kg of fish sauce, 5 kg of chili powder, 1.3 kg of monosodium glutamate, 1.1 kg of white pepper powder, and 2.7 kg of acidity regulator; the composite phosphate is composed of sodium tripolyphosphate and sodium hexametaphosphate in a mass ratio of 1:

1. S3 Treatment of the first material: Add 70 mL of liquor to 13.3 kg of pretreated raw materials, mix well and let stand for 8 minutes, then add 26.6 g of complex phosphate and 35 L of peanut oil, and stir for 90 minutes; S4 high-voltage pulse treatment: The first material is subjected to the first high-voltage pulse treatment, the treatment conditions are 15 kV / cm, frequency 500 Hz, and the treatment time is 10 s to obtain the second material, the auxiliary materials are added and stirring is continued for 90 min, and the second high-voltage pulse electric field treatment is carried out, the treatment conditions are 10 kV / cm, frequency 500 Hz, and the treatment time is 8 s. After aseptic packaging, the Tom Yum Goong flavor hot pot base is obtained.