Bottom material for rinsing belly and preparation method thereof

Abstract

The invention provides a belly rinsing base material and a preparation method thereof, and belongs to the technical field of food processing. Through a formula composed of unique spices, Chinese herbal medicines and ingredients and in cooperation with a specific stir-frying process, richer, mellower and unique flavor is achieved compared with the prior art, the fishy smell of belly food materials is more effectively removed through the synergistic effect of the specific spices, and the taste is improved. According to the invention, a plurality of Chinese herbal medicines with medicinal values are blended into the belly rinsing material. Scutellaria baicalensis, coptis chinensis and other ingredients can clear heat, dry dampness, purge fire and remove toxin, rhizoma alismatis and poria cocos are beneficial for adjusting water metabolism, honeysuckle and chrysanthemum can clear away heat and toxic materials and dispel wind and heat, and Chinese dates and Chinese wolfberry fruits have the nourishing effect. Compared with the prior art which only pays attention to seasoning but neglects health, the method provided by the invention enables consumers to obtain health benefits while enjoying delicious food.

Description

Technical Field

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

[0002] In the catering industry, seasonings play a key role in the taste and characteristics of dishes. With the improvement of people's living standards, consumers' pursuit of food is not only limited to taste, but also includes many factors such as health and nutrition. As a popular dish, the research and development and improvement of hot pot tripe seasonings have become an important direction to meet consumer needs. In the field of food processing technology, the research and development of seasonings has always been an active research direction, aiming to create better quality products that better meet market demand.

[0003] As for tripe shabu-shabu ingredients, the common tripe shabu-shabu ingredients formulas in the prior art generally include basic spices such as star anise, pepper, cinnamon, bay leaves, fennel, etc., as well as seasonings such as chili pepper, bean paste, salt, sugar, chicken essence, etc. Its production process is generally to simply mix the spices and stir-fry them with cooking oil together with chili pepper, bean paste, etc. For example, first heat the oil, add pepper, star anise and other spices and fry them slightly, remove the spice residue, then add bean paste to stir-fry the red oil, and then add chili pepper and other seasonings and stir-fry evenly. This kind of tripe shabu-shabu ingredient can give taste to tripe ingredients to a certain extent, but there are many shortcomings:

[0004] Taste:

[0005] Single flavor lacks characteristics: Many hot pot ingredients have relatively popular flavors, mainly spicy, fragrant and other common flavors, lacking unique flavor combinations, and it is difficult to bring freshness and surprises to consumers. When consumers taste hot pot ingredients of different brands, they tend to feel the taste convergence, which cannot meet consumers' demand for diversified flavors.

[0006] The aroma is not lasting: some hot pot ingredients have a strong aroma when they first enter the mouth, but the aroma lasts for a short time and cannot maintain a stable aroma throughout the entire eating process, affecting the consumer's eating experience. This may be caused by improper selection, matching or processing of spices.

[0007] Poor fusion of seasonings: The various seasonings in the existing hot pot ingredients are not integrated tightly enough, and there is a phenomenon of taste stratification. For example, the spiciness of peppers, the fragrance of spices and the taste of other seasonings are not fully integrated, making the taste uncoordinated.

[0008] Health and wellness:

[0009] Nutritional imbalance: Traditional hot pot ingredients usually only focus on the flavor, but ignore the nutritional combination of ingredients. They lack comprehensive consideration of nutrients such as protein, vitamins, and minerals needed by the human body, and cannot meet consumers' pursuit of healthy diet.

[0010] Too greasy: In order to pursue a mellow taste, some hot pot ingredients add too much oil, which makes the ingredients too greasy after hot pot. It is easy to burden the stomach and intestines after consumption, which is not good for health. Long-term consumption of such overly greasy hot pot ingredients may also increase the risk of health problems such as obesity and cardiovascular disease.

[0011] Potential hazards of additives: In order to extend the shelf life, improve the taste or enhance the color, some artificial additives may be added to some hot pot ingredients, such as preservatives, pigments, flavor enhancers, etc. If these additives are ingested for a long time, they may cause potential harm to human health. Summary of the invention

[0012] The purpose of the present invention is to provide a tripe hot pot base material, which can improve the flavor of tripe ingredients and have health-preserving functions.

[0013] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0014] The invention provides a hot pot soup base, the raw materials of which include spices, Chinese herbal medicines and seasoning ingredients;

[0015] The spices include white cardamom, star anise, bay leaf, fennel, prickly ash, cinnamon, angelica dahurica, clove, tsaoko, amomum villosum, fragrant sand, angelica sinensis and galangal;

[0016] The Chinese herbal medicines include scutellaria, coptis root, oriental water plantain, honeysuckle, chrysanthemum, lithospermum officinale, sanguisorba officinalis, kudzu root, atractylodes, tuckahoe, jujube, wolfberry and hawthorn;

[0017] The seasoning ingredients include vegetable oil, butter, bean paste, dried chili pepper, ginger, garlic, green onion, rock sugar, fermented glutinous rice juice, rice vinegar and mugwort leaf.

[0018] Preferably, the spices include 5-10 parts of white cardamom, 8-12 parts of star anise, 3-6 parts of bay leaves, 6-10 parts of fennel, 10-15 parts of pepper, 5-8 parts of cinnamon, 6-10 parts of angelica, 2-5 parts of cloves, 4-6 parts of tsaoko, 3-5 parts of amomum villosum, 4-7 parts of fragrant sand, 2-4 parts of angelica sinensis and 3-5 parts of galangal.

[0019] Preferably, in parts by weight, the Chinese herbal medicine includes 5-8 parts of Scutellaria baicalensis, 3-6 parts of Coptis chinensis, 4-7 parts of Alisma orientalis, 6-10 parts of Honeysuckle, 5-8 parts of Chrysanthemum, 3-6 parts of Lithospermum officinale, 4-7 parts of Sanguisorba officinalis, 5-8 parts of Pueraria root, 4-6 parts of Atractylodes lancea, 6-9 parts of Poria, 10-15 parts of Jujube, 8-12 parts of Lycium barbarum and 3-8 parts of Crataegus pinnatifida.

[0020] Preferably, in parts by weight, the seasoning ingredients include 20-30 parts of vegetable oil, 15-25 parts of butter, 10-15 parts of bean paste, 8-12 parts of dried chili peppers, 5-8 parts of ginger, 6-10 parts of garlic, 4-6 parts of green onions, 3-5 parts of rock sugar, 5-8 parts of fermented glutinous rice juice, 3-5 parts of rice vinegar and 2-4 parts of mugwort.

[0021] The present invention also provides a method for preparing the above-mentioned hot pot soup base, comprising the following steps:

[0022] S1. Heat vegetable oil and butter;

[0023] S2. Add ginger, garlic and green onion and fry until golden brown;

[0024] S3, add bean paste and dried chili peppers, and stir-fry for 10 to 30 minutes;

[0025] S4, add spices and stir-fry for 8-12 minutes;

[0026] S5, adding the remaining raw materials and frying to obtain the hot pot base.

[0027] Preferably, in S1, the rapeseed oil and beef tallow are heated to an oil temperature of 120-150°C.

[0028] Preferably, in S3, the stir-frying is performed on a low heat; and in S4, the stir-frying is performed on a low heat.

[0029] Preferably, in S5, the frying temperature is 100-120°C.

[0030] Preferably, in S5, the frying time is 20 to 30 minutes.

[0031] Preferably, in S5, after the frying is completed, the hot pot base is cooled and packaged.

[0032] Beneficial effects of the present invention:

[0033] The present invention achieves a richer, mellower and more unique flavor than the prior art through a unique formula of spices, Chinese herbs and ingredients, as well as a specific frying process. The synergistic effect of specific spices is utilized to more effectively remove the fishy smell of tripe ingredients and improve the taste.

[0034] The present invention incorporates a variety of Chinese herbal medicines with medicinal value into the hot pot. Ingredients such as scutellaria baicalensis and coptis chinensis can clear away heat and dampness, purge fire and detoxify, oriental water chestnuts and poria cocos help regulate water metabolism, honeysuckle and chrysanthemum can clear away heat and detoxify, and evacuate wind-heat, and jujube, wolfberry and hawthorn have a nourishing effect. Compared with the existing technology that only focuses on seasoning and ignores health, the present invention allows consumers to enjoy food while obtaining health benefits.

[0035] In actual industrial applications, the present invention can finely process spices, Chinese herbal medicines and other ingredients starting from raw material pretreatment to ensure the quality of raw materials. During the frying process, the temperature, time, stirring speed and order of adding materials in each step are strictly controlled to ensure that the ingredients are fully and evenly mixed, thereby avoiding the problem of uneven mixing of ingredients in the prior art. Advanced cooling and packaging processes are used to extend the shelf life, ensure the stability of the product during storage and transportation, reduce the risk of deterioration, and improve the consistency of product quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 It is a schematic diagram of the formulation of the present invention. DETAILED DESCRIPTION

[0037] The invention provides a hot pot soup base, the raw materials of which include spices, Chinese herbal medicines and seasoning ingredients;

[0038] The spices include white cardamom, star anise, bay leaf, fennel, prickly ash, cinnamon, angelica dahurica, clove, tsaoko, amomum villosum, fragrant sand, angelica sinensis and galangal;

[0039] The Chinese herbal medicines include scutellaria, coptis root, oriental water plantain, honeysuckle, chrysanthemum, lithospermum officinale, sanguisorba officinalis, kudzu root, atractylodes, tuckahoe, jujube, wolfberry and hawthorn;

[0040] The seasoning ingredients include vegetable oil, butter, bean paste, dried chili pepper, ginger, garlic, green onion, rock sugar, fermented glutinous rice juice, rice vinegar and mugwort leaf.

[0041] Measured in parts by weight, the spices include 5-10 parts of white cardamom, 8-12 parts of star anise, 3-6 parts of bay leaves, 6-10 parts of fennel, 10-15 parts of pepper, 5-8 parts of cinnamon, 6-10 parts of angelica, 2-5 parts of cloves, 4-6 parts of tsaoko, 3-5 parts of amomum villosum, 4-7 parts of fragrant sand, 2-4 parts of angelica sinensis and 3-5 parts of galangal.

[0042] In terms of weight, the Chinese herbal medicine includes 5-8 parts of Scutellaria baicalensis, 3-6 parts of Coptis chinensis, 4-7 parts of Alisma orientalis, 6-10 parts of Honeysuckle, 5-8 parts of Chrysanthemum, 3-6 parts of Lithospermum officinale, 4-7 parts of Sanguisorba officinalis, 5-8 parts of Pueraria root, 4-6 parts of Atractylodes lancea, 6-9 parts of Poria, 10-15 parts of Jujube, 8-12 parts of Lycium barbarum and 3-8 parts of Crataegus pinnatifida.

[0043] Calculated by weight, the seasoning ingredients include 20-30 parts of vegetable oil, 15-25 parts of butter, 10-15 parts of bean paste, 8-12 parts of dried chili peppers, 5-8 parts of ginger, 6-10 parts of garlic, 4-6 parts of green onions, 3-5 parts of rock sugar, 5-8 parts of fermented glutinous rice juice, 3-5 parts of rice vinegar and 2-4 parts of mugwort.

[0044] In the present invention, the above raw materials have the following effects:

[0045] 5-10 portions of white cardamom: white cardamom has a strong aromatic smell, which can add a special flavor to the tripe ingredients and plays an important role in removing the fishy smell and enhancing the flavor. The volatile oil components it contains help to cover up the fishy smell of tripe ingredients.

[0046] 8-12 portions of star anise: Star anise is a common spice that can give shabu-shabu sauce a mellow aroma and is one of the important ingredients that form the basic flavor of shabu-shabu sauce. It contains volatile ingredients such as anethole and anisaldehyde, which release a unique aroma during the frying process.

[0047] 3-6 portions of bay leaves: Bay leaves have a light fragrance, which can add layers of flavor to the hot pot and make it taste richer. Its aroma components blend with other spices during the processing process.

[0048] 6-10 parts fennel: fennel has a unique sweet smell, which can not only enhance the flavor of hot pot, but also improve the taste to a certain extent. The components such as anise ketone in its volatile oil play an important role.

[0049] 10-15 parts of Sichuan peppercorns: Sichuan peppercorns are the main spice that provides numbing taste, and they also have the function of removing fishy smell. The components such as szechwan prickly ash in Sichuan peppercorns are the key to producing numbing taste, and their volatile oil can effectively suppress the fishy smell of tripe ingredients.

[0050] 5-8 parts of cinnamon: Cinnamon has a warm aroma and can add a mellow flavor to the hot pot. The ingredients such as cinnamaldehyde it contains release aroma during the heating process.

[0051] 6-10 portions of Angelica dahurica: Angelica dahurica has the function of removing fishy smell and enhancing fragrance, especially for tripe. The coumarin compounds in Angelica dahurica are the main ingredients that play a role.

[0052] 2-5 parts of cloves: Cloves have a strong aroma and can significantly enhance the overall flavor of the hot pot. Eugenol is the main aroma component of cloves, and a small amount of cloves can play an outstanding flavor-enhancing effect in hot pot. It also has a certain antibacterial effect and helps preserve the product.

[0053] 4-6 servings of Amomum villosum: Amomum villosum can bring a unique flavor to hot pot, and has a certain effect in removing fishy smell and increasing appetite. Ingredients such as geraniol in its volatile oil participate in the formation of flavor.

[0054] 3-5 portions of Amomum villosum: Amomum villosum has a special aroma, which can make the aroma of the tripe ingredients more delicate and help the flavors of other spices to better penetrate into the tripe ingredients.

[0055] 4-7 parts of fragrant sand: Fragrant sand can enhance the complex aroma of hot pot ingredients, and work synergistically with other spices during the frying process to optimize the flavor.

[0056] 2 to 4 portions of angelica root: Angelica root has a unique vanilla aroma, which can enhance the unique flavor of hot pot ingredients and make it stand out among many seasonings.

[0057] 3 to 5 portions of galangal: galangal can add spicy and aromatic aroma to the hot pot ingredients and enrich its flavor.

[0058] 5-8 parts of Scutellaria baicalensis: Scutellaria baicalensis has the effects of clearing away heat and dampness, purging fire and detoxifying. In the hot pot ingredients, the effective ingredients of Scutellaria baicalensis are integrated into the soup during the hot pot process, bringing health benefits to consumers.

[0059] 3-6 portions of Coptis chinensis: Coptis chinensis has the effects of clearing away heat and purging fire, detoxifying and reducing inflammation. Combined with other Chinese herbal medicines, it enhances the health-preserving function of hot pot ingredients.

[0060] 4-7 portions of Alisma orientalis: Alisma orientalis can promote diuresis and eliminate dampness. During the process of eating Alisma orientalis, it helps regulate the body's water metabolism.

[0061] 6-10 portions of honeysuckle: Honeysuckle has the function of clearing away heat, detoxifying, and evacuating wind-heat, which adds health value to the hot pot ingredients. At the same time, its fragrance can also affect the flavor of the hot pot ingredients to a certain extent.

[0062] 5-8 portions of chrysanthemum: Chrysanthemum has the effects of dispersing wind and heat, calming the liver and improving eyesight. In hot pot ingredients, it not only participates in the realization of health-preserving functions, but also brings a unique fragrance.

[0063] 3-6 portions of Lithospermum officinale: Lithospermum officinale has the effects of cooling blood and activating blood circulation. Its active ingredients play a positive role in human health during the process of shabu-shabu.

[0064] 4-7 parts of Sanguisorba officinalis: Sanguisorba officinalis has the effects of cooling blood, stopping bleeding, detoxifying and healing sores, and is an important component of the health-preserving function of hot pot ingredients.

[0065] 5-8 portions of Pueraria root: Pueraria root can relieve muscles and fever, promote salivation and quench thirst, etc. While providing health protection for consumers, its ingredients interact with other ingredients during the processing.

[0066] 4 to 6 portions of Atractylodes lancea: Atractylodes lancea has the functions of drying dampness and strengthening the spleen. It plays a health-preserving effect in hot pot ingredients and has a certain impact on the overall flavor.

[0067] 6-9 parts of Poria cocos: Poria cocos has the effects of diuresis, invigorating the spleen and calming the mind. It works synergistically with other Chinese herbal medicines to realize the health-preserving value of hot pot ingredients.

[0068] 10-15 servings of jujubes: Jujubes can replenish qi, nourish blood and soothe the mind, adding nourishing properties to the hot pot ingredients. At the same time, their sweetness can improve the taste to a certain extent.

[0069] 8-12 portions of wolfberry: wolfberry has the effect of nourishing the liver and kidneys, improving intelligence and eyesight. In hot pot ingredients, it not only has a health-preserving effect, but also makes the taste of the hot pot ingredients richer.

[0070] 20-30 parts of rapeseed oil: Rapeseed oil is the main oil for stir-frying the base, providing a suitable medium for stir-frying spices and other ingredients. It can fully heat the spices during the stir-frying process to release their fragrance, and can also make the tripe ingredients adhere better to the tripe ingredients during the subsequent tripe-shabu process.

[0071] 15-25 parts butter: butter has a strong aroma and can add a mellow taste to the tripe. It blends with other spices and ingredients during the frying process to form a unique flavor, and can enhance the taste of tripe when cooking.

[0072] 10 to 15 portions of bean paste: bean paste is a condiment with a strong sauce flavor. It can add salty fragrance and unique fermented flavor to the shabu-shabu ingredients, making the taste of the shabu-shabu ingredients richer.

[0073] 8 to 12 servings of dried chili peppers: Dried chili peppers are an important source of spiciness. By choosing different varieties of dried chili peppers with different spiciness, you can adjust the spiciness of the hot pot ingredients to meet the spiciness needs of different consumers.

[0074] 5-8 portions of ginger: Ginger can remove the fishy smell and add fragrance. When frying the base, ginger can work with other spices to remove the fishy smell of tripe ingredients and add a unique ginger fragrance to the tripe ingredients.

[0075] 6 to 10 portions of garlic: Garlic can enhance the flavor of the hot pot. The allicin and other ingredients it contains have antibacterial effects, which helps to preserve the product to a certain extent. It also blends with other ingredients during the frying process to enhance the overall flavor.

[0076] 4 to 6 portions of green onions: Green onions can provide a unique onion aroma when stir-frying the base ingredients, and together with other spices and ingredients form a rich flavor layer, and also have a certain effect in removing fishy smells.

[0077] 3 to 5 portions of rock sugar: Rock sugar can enhance the flavor of the hot pot ingredients during the frying process, making them more delicious. It can also alleviate the spicy taste and other irritating flavors to a certain extent, making the taste more balanced.

[0078] 5-8 portions of fermented glutinous rice juice: Fermented glutinous rice juice can add unique wine aroma and sweetness to the shabu-shabu sauce, enriching the flavor of the shabu-shabu sauce. At the same time, its acidic components also help the dissolution and reaction of some ingredients.

[0079] 3 to 5 parts of rice vinegar: Rice vinegar can adjust the pH value of the hot pot ingredients, which helps to dissolve some spices and Chinese herbal ingredients. It can also add a hint of sourness to the hot pot ingredients, making the taste richer.

[0080] 2 to 4 portions of mugwort leaves: Mugwort leaves have certain medicinal value and participate in the realization of health-preserving functions in hot pot ingredients. At the same time, their special smell also brings a unique element to the flavor of hot pot ingredients.

[0081] The present invention also provides a method for preparing the above-mentioned hot pot soup base, comprising the following steps:

[0082] S1. Heat oil and butter;

[0083] S2. Add ginger, garlic and green onion and fry until golden brown;

[0084] S3, add bean paste and dried chili peppers, and stir-fry for 10 to 30 minutes;

[0085] S4, add spices and stir-fry for 8-12 minutes;

[0086] S5, adding the remaining raw materials and frying to obtain the hot pot base.

[0087] Preferably, in S1, the oil temperature is heated to 120-150°C; preferably, in S3 and S4, the frying is performed on low heat; preferably, in S5, the frying temperature is 100-120; preferably, in S5, the frying time is 20-30 minutes; preferably, in S5, cooling and packaging are also performed after the frying is completed.

[0088] In the present invention, the preparation method preferably specifically comprises the following steps: pretreatment

[0089] Spice processing: remove impurities such as stones and dirt from the spices, then wash with clean water and dry them. Use a grinder to grind the dried spices into fine powder for later use. The purpose of grinding is to increase the contact area between the spices and other ingredients so that they can release their fragrance and function more fully during the subsequent frying process.

[0090] Chinese herbal medicine processing: Wash the Chinese herbal medicine part, remove the dust and impurities on the surface, and then dry it in a well-ventilated place. The dried Chinese herbal medicine maintains its integrity and is ready for use.

[0091] Prepare other ingredients: Wash the ginger and cut it into slices about 2-3 mm thick, mince the garlic, and cut the green onion into sections about 3-5 cm long. Keep the rock sugar in its original state, and prepare the unopened bean paste, dried chili peppers, fermented glutinous rice juice, rice vinegar, mugwort leaves and other ingredients.

[0092] Stir-fry base

[0093] Step 1: Heat the oil: Put vegetable oil and butter into the pot according to the proportion, turn on the heating device, and gradually increase the oil temperature to 120-150°C. Within this temperature range, the oil can achieve appropriate fluidity and activity, providing good conditions for subsequent frying of onions, ginger and garlic.

[0094] Step 2: Fry the scallions, ginger and garlic: When the oil temperature reaches the required level, add the sliced ​​ginger, minced garlic and green onion segments into the pot. Keep the oil temperature at 120-150℃ and fry until the ginger slices and green onion segments are golden yellow. At this time, the minced garlic also appears slightly golden yellow and emits a strong aroma. The purpose of frying is to allow the aroma of scallions, ginger and garlic to fully blend into the oil, laying a foundation for the aroma of the shabu-shabu ingredients. After frying until golden yellow, use a colander to remove the scallions, ginger and garlic, leaving grease with the aroma of scallions, ginger and garlic in the pot.

[0095] Step 3: Stir-fry the bean paste and dried chili peppers: Add the bean paste to the pot and stir-fry over low heat. Low heat allows the bean paste to slowly release its aroma and color during the stir-frying process, avoiding burning due to high temperature. Stir-fry for 10 to 15 minutes, stirring constantly during the process to fully mix the bean paste and oil. Then add the dried chili peppers and continue to stir-fry over low heat for 5 to 8 minutes to allow the spicy flavor and aroma of the dried chili peppers to blend into the base.

[0096] Step 4: Add spice powder: Add the crushed spice powder to the pot and mix it with the fried bean paste and dried chili peppers. The stirring process should be continuous and even to ensure that the spice powder is completely mixed with the base material to avoid lumps. After adding the spice powder, continue to stir-fry on low heat for 8 to 12 minutes to allow the spice powder to release its fragrance at the appropriate temperature and further blend with the base material.

[0097] Step 5: Add Chinese herbs and other ingredients: After the spice powder and base material are fully blended, add dried Chinese herbs, rock sugar, fermented glutinous rice juice, rice vinegar, and mugwort leaves in turn. After adding, keep the temperature at 1100℃. This temperature can not only ensure the dissolution and interaction of the effective ingredients of Chinese herbs and other ingredients during the frying process, but also avoid the damage of their effective ingredients by high temperature. Continue frying for 20 to 30 minutes, stirring constantly, until the materials are evenly mixed, the water evaporates, and the base material becomes thick. At this time, the color of the base material becomes darker, the aroma becomes richer and more complex, and the various ingredients blend together to form a unique flavor.

[0098] The fried base is naturally cooled to room temperature. Natural cooling can keep the base flavor and texture stable during the slow cooling process. The cooled base is packaged using professional food packaging equipment. The packaging material is plastic or composite material with good barrier properties to prevent the entry of outside air and moisture, ensuring the quality and shelf life of the shabu-shabu base. The packaging specifications can be designed into different weights according to market demand, such as 100 grams, 200 grams, 500 grams, etc.

[0099] In the present invention, the preparation method may adopt the following alternative processes:

[0100] Pretreatment Alternatives

[0101] Different grinding equipment or methods can be used to grind spices. For example, in addition to using ordinary grinders, ultra-fine grinding technology can also be used to grind spices to finer particle sizes (such as 100-200 meshes), so that the aroma can be released faster and more fully during the frying process.

[0102] In the processing of Chinese herbal medicines, in addition to natural drying, low-temperature drying equipment can be used to reduce the water content of the herbal medicines more quickly and improve production efficiency without destroying the effective ingredients.

[0103] Stir-frying alternative process

[0104] There are many ways to heat the fat. In addition to using a gas stove or induction cooker, you can also use an infrared heating device, which heats the fat more evenly and allows for more precise temperature control.

[0105] In the frying step of scallions, ginger and garlic, you can add them in batches. First add the scallion segments, fry them to a certain degree, then add the ginger slices and minced garlic. This can better control the fragrance release of each ingredient and avoid the loss of fragrance caused by over-frying.

[0106] For the process of stir-frying bean paste and dried chili peppers, the bean paste and dried chili peppers can be mixed and pre-processed before stir-frying, such as lightly grinding, so that they can be blended more quickly and evenly during stir-frying, thereby shortening the stir-frying time.

[0107] When adding spice powder and other ingredients, you can use the spray adding method to mix the spice powder and some liquid ingredients (such as fermented glutinous rice juice, rice vinegar, etc.) into a uniform spray, and spray it evenly on the base material being fried in the pot. This can make the ingredients mixed more evenly.

[0108] Cooling Packaging Alternatives

[0109] Air cooling can be used instead of water cooling in the cooling process. By setting a reasonable air cooling channel and wind speed, the fried base material can be quickly cooled to room temperature in an air cooling environment. This method can avoid the problem of residual water vapor that may be caused by water cooling.

[0110] In terms of packaging, vacuum packaging technology can be used. By removing the air in the packaging bag, the shelf life of the shabu-shabu sauce can be further extended, while reducing the impact of external oxygen on the quality of the shabu-shabu sauce.

[0111] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0112] Example 1

[0113] Accurately weigh 5g of white cardamom, 8g of star anise, 3g of bay leaf, 6g of fennel, 10g of pepper, 5g of cinnamon, 6g of angelica, 2g of clove, 4g of grass fruit, 3g of amomum, 4g of fragrant sand, 2g of angelica sinensis, and 3g of galangal to obtain the spice part, 5g of scutellaria, 3g of coptis, 4g of oriental water plantain, 6g of honeysuckle, 5g of chrysanthemum, 3g of lithospermum, 4g of sanguisorba officinalis, 5g of kudzu root, 4g of atractylodes, 6g of poria, 10g of jujube, 8g of wolfberry, and 5g of dried hawthorn to obtain the Chinese herbal medicine part, and prepare other ingredients: 20g of rapeseed oil, 15g of butter, 10g of bean paste, 8g of dried chili, 5g of ginger, 6g of garlic, 4g of green onion, 3g of crystal sugar, 5g of fermented glutinous rice juice, 3g of rice vinegar, and 2g of wormwood.

[0114] Preprocessing

[0115] Spice processing: Remove impurities such as stones and dirt from the spices (white cardamom, star anise, bay leaves, etc.), then wash with clean water and dry. Use a grinder to grind the dried spices into fine powder for later use. The purpose of grinding is to increase the contact area between the spices and other ingredients so that they can release their fragrance and function more fully during the subsequent frying process.

[0116] Chinese herbal medicine processing: Wash the Chinese herbal medicine parts (Scutellaria baicalensis, Coptis chinensis, Alisma orientalis, etc.), remove the dust and impurities on the surface, and then dry them in a well-ventilated place. After drying, the Chinese herbal medicine maintains its integrity and is ready for use.

[0117] Prepare other ingredients: Wash the ginger and cut it into slices about 2-3 mm thick, mince the garlic, and cut the green onion into sections about 3-5 cm long. Keep the rock sugar in its original state, and prepare the unopened bean paste, dried chili peppers, fermented glutinous rice juice, rice vinegar, mugwort leaves and other ingredients.

[0118] Stir-fry base

[0119] Step 1: Heat the oil: Put vegetable oil and butter into the pot according to the proportion, turn on the heating device, and gradually increase the oil temperature to 120-150°C. Within this temperature range, the oil can achieve appropriate fluidity and activity, providing good conditions for subsequent frying of onions, ginger and garlic.

[0120] Step 2: Fry the scallions, ginger and garlic: When the oil temperature reaches the required level, add the sliced ​​ginger, minced garlic and green onion segments into the pot. Keep the oil temperature at 120-150℃ and fry until the ginger slices and green onion segments are golden yellow. At this time, the minced garlic also appears slightly golden yellow and emits a strong aroma. The purpose of frying is to allow the aroma of scallions, ginger and garlic to fully blend into the oil, laying a foundation for the aroma of the shabu-shabu ingredients. After frying until golden yellow, use a colander to remove the scallions, ginger and garlic, leaving grease with the aroma of scallions, ginger and garlic in the pot.

[0121] Step 3: Stir-fry the bean paste and dried chili peppers: Add the bean paste to the pot and stir-fry over low heat. Low heat allows the bean paste to slowly release its aroma and color during the stir-frying process, avoiding burning due to high temperature. Stir-fry for 10 to 15 minutes, stirring constantly during the process to fully mix the bean paste and oil. Then add the dried chili peppers and continue to stir-fry over low heat for 5 to 8 minutes to allow the spicy flavor and aroma of the dried chili peppers to blend into the base.

[0122] Step 4: Add spice powder: Add the crushed spice powder to the pot and mix it with the fried bean paste and dried chili peppers. The stirring process should be continuous and even to ensure that the spice powder is completely mixed with the base material to avoid lumps. After adding the spice powder, continue to stir-fry on low heat for 8 to 12 minutes to allow the spice powder to release its fragrance at the appropriate temperature and further blend with the base material.

[0123] Step 5: Add Chinese herbs and other ingredients: After the spice powder and base material are fully blended, add dried Chinese herbs, rock sugar, fermented glutinous rice juice, rice vinegar, and mugwort leaves in turn. After adding, keep the temperature at 1100℃. This temperature can not only ensure the dissolution and interaction of the effective ingredients of Chinese herbs and other ingredients during the frying process, but also avoid the damage of their effective ingredients by high temperature. Continue frying for 20 to 30 minutes, stirring constantly, until the materials are evenly mixed, the water evaporates, and the base material becomes thick. At this time, the color of the base material becomes darker, the aroma becomes richer and more complex, and the various ingredients blend together to form a unique flavor.

[0124] The fried base is naturally cooled to room temperature. Natural cooling can keep the base flavor and texture stable during the slow cooling process. The cooled base is packaged using professional food packaging equipment. The packaging material is plastic or composite material with good barrier properties to prevent the entry of outside air and moisture, ensuring the quality and shelf life of the shabu-shabu base. The packaging specifications can be designed into different weights according to market demand, such as 100 grams, 200 grams, 500 grams, etc.

[0125] Example 2

[0126] The only difference from Example 1 is that the weight of the raw materials is replaced by: 6g white cardamom, 9g star anise, 4g bay leaf, 7g fennel, 11g pepper, 6g cinnamon, 7g angelica, 3g cloves, 5g grass fruit, 4g Amomum, 5g fragrant sand, 3g angelica root, 4g Kaempferia galanga, 6g Scutellaria baicalensis, 4g Coptis chinensis, 5g Alisma orientalis, 7g honeysuckle, 6g chrysanthemum, 4g Lithospermum officinale, 5g Sanguisorba officinalis, 6g Pueraria root, 5g Atractylodes lancea, 7g Poria, 12g jujube, 9g wolfberry, 6g dried hawthorn, 22g rapeseed oil, 17g butter, 11g bean paste, 9g dried chili, 6g ginger, 7g garlic, 5g green onion, 3.5g crystal sugar, 6g fermented glutinous rice juice, 3.5g rice vinegar, and 2.5g wormwood.

[0127] Example 3

[0128] The only difference from Example 1 is that the weight of the raw materials is replaced by: accurately weigh 7g of white cardamom, 10g of star anise, 5g of bay leaf, 8g of fennel, 12g of pepper, 7g of cinnamon, 8g of angelica, 4g of cloves, 5g of grass fruit, 4g of Amomum villosum, 6g of fragrant sand, 3g of angelica sinensis, 4g of Kaempferia galanga, 7g of Scutellaria baicalensis, 5g of Coptis chinensis, 6g of Alisma orientalis, 8g of honeysuckle, 7g of chrysanthemum, 5g of Lithospermum officinale, 6g of Sanguisorba officinalis, 7g of Pueraria lobata, 6g of Atractylodes macrocephala, 8g of Poria cocos, 14g of jujube, 10g of wolfberry, 7g of dried hawthorn, 25g of rapeseed oil, 20g of butter, 13g of bean paste, 10g of dried chili, 7g of ginger, 8g of garlic, 5.5g of green onion, 4g of crystal sugar, 7g of fermented glutinous rice juice, 4g of rice vinegar, and 3g of mugwort.

[0129] Example 4

[0130] The only difference from Example 1 is that the spices are replaced by: 8g white cardamom, 11g star anise, 5g bay leaf, 9g fennel, 13g pepper, 7g cinnamon, 9g angelica, 4g cloves, 6g grass fruit, 5g amomum, 6g fragrant sand, 4g angelica root, and 5g galangal.

[0131] Example 5

[0132] The only difference from Example 1 is that the spices are replaced by: 10g white cardamom, 12g star anise, 6g bay leaf, 10g fennel, 15g pepper, 8g cinnamon, 10g angelica, 5g cloves, 6g grass fruit, 5g amomum, 7g fragrant sand, 4g angelica root, and 5g galangal.

[0133] Example 6

[0134] The only difference from Example 1 is that the Chinese herbal medicine part is replaced by: Scutellaria 8g, Coptidis 6g, Alisma 7g, Honeysuckle 10g, Chrysanthemum 8g, Lithospermum 6g, Sanguisorba officinalis 7g, Pueraria 8g, Atractylodes 6g, Poria 9g, Jujube 15g, Lycium barbarum 12g, and Hawthorn 5g.

[0135] Example 6

[0136] The only difference from Example 1 is that the Chinese herbal medicine part is replaced by: 5.5g Scutellaria baicalensis, 3.5g Coptis chinensis, 4.5g Alisma orientalis, 7g Lonicera japonica, 5.5g Chrysanthemum, 3.5g Lithospermum officinale, 4.5g Sanguisorba officinalis, 5.5g Pueraria root, 4.5g Atractylodes lancea, 7g Poria, 12g Jujube, 9g Lycium barbarum, and 6g dried hawthorn.

[0137] Example 7

[0138] The only difference from Example 1 is that the Chinese herbal medicine part is replaced by: 6.5g Scutellaria baicalensis, 4.5g Coptis chinensis, 5.5g Alisma orientalis, 8g Lonicera japonica, 6.5g Chrysanthemum, 4.5g Lithospermum officinale, 5.5g Sanguisorba officinalis, 6.5g Pueraria root, 5.5g Atractylodes macrocephala, 8g Poria, 14g Jujube, 11g Lycium barbarum, and 7g dried hawthorn.

[0139] Example 8

[0140] The only difference from Example 1 is that the other ingredients are replaced by: 28g vegetable oil, 23g butter, 14g bean paste, 11g dried chili, 8g ginger, 9g garlic, 6g green onion, 4.5g rock sugar, 8g fermented glutinous rice juice, 4.5g rice vinegar, and 3.5g mugwort.

[0141] Example 9

[0142] The only difference from Example 1 is that the other ingredients are replaced by: 30g vegetable oil, 25g butter, 15g bean paste, 12g dried chili, 8g ginger, 10g garlic, 6g green onion, 5g rock sugar, 8g fermented glutinous rice juice, 5g rice vinegar, and 4g mugwort.

[0143] Comparative Example 1

[0144] The only difference from Example 1 is that cinnamon bark, fragrant sand, radix sanguisorbae and tuckahoe are deleted, and the other ingredients and dosages remain unchanged.

[0145] Comparative Example 2

[0146] The only difference from Example 1 is that the amount of angelica sinensis added is replaced with 20 g and the amount of galangal added is replaced with 10 g, and the other ingredients and amounts remain unchanged.

[0147] Experimental example

[0148] 1. Purpose of the experiment

[0149] The sensory evaluation experiment verifies the advantages of the hot pot seasoning of the present invention in terms of unique flavor, fragrance persistence and seasoning fusion.

[0150] 2. Experimental samples

[0151] The hot pot seasonings prepared in Examples 1 to 3 and Comparative Examples 1 to 2.

[0152] 3. Experimental personnel

[0153] Thirty trained sensory evaluators were selected, aged between 20 and 50 years old, with extensive experience in food tasting, no olfactory and taste disorders, and a certain understanding of shabu-shabu and related seasonings.

[0154] 4. Experimental Environment

[0155] The experiment was conducted in a sensory evaluation room with a temperature of 20-25°C and a humidity of 40%-60%. The evaluation room was illuminated by white light and had no odor interference.

[0156] 5. Experimental steps

[0157] (I) Sample preparation

[0158] The hot pot soup base of the embodiment group and the comparative example group were prepared according to their respective recipes.

[0159] The same amount of fresh tripe ingredients were taken and cooked in the tripe soup prepared with the samples of the embodiment group and the comparative example group, respectively.

[0160] (II) Sensory evaluation indicators and scoring standards

[0161] Unique flavor

[0162] Definition: To evaluate the special flavor characteristics of shabu-shabu seasoning that are different from other common seasonings.

[0163] Scoring criteria:

[0164] 9-10 points: It has a very unique and pleasant flavor, which is clearly different from similar products on the market, and the flavor is rich and harmonious.

[0165] 6-8 points: It has a certain unique flavor that can be distinguished from some products on the market, but the flavor intensity or coordination is slightly inferior.

[0166] 3-5 points: The flavor is generally unique, similar to common products, and has no obvious outstanding characteristics.

[0167] 0-2 points: Almost no unique flavor, no different from ordinary seasonings.

[0168] Fragrance persistence

[0169] Definition: The duration and intensity of the aroma in the mouth and nose from the beginning to the end of the eating process.

[0170] Scoring criteria:

[0171] 9-10 points: The aroma is long-lasting and strong. It is always noticeable during the entire eating process (about 30 minutes) and the intensity does not change much.

[0172] 6-8 minutes: The fragrance can last for 20-30 minutes. It is stronger in the early stage and slightly weakened in the later stage but still detectable.

[0173] 3-5 minutes: The fragrance lasts for 10-20 minutes. The overall fragrance intensity is medium and fades quickly.

[0174] 0-2 points: The fragrance lasts less than 10 minutes, or the fragrance is very weak and difficult to leave a deep impression.

[0175] Seasoning blend

[0176] Definition: To evaluate the degree of integration between various spices, Chinese herbs, oils, sauces and other ingredients in hot pot seasonings to see whether they form a harmonious and unified overall flavor.

[0177] Scoring criteria:

[0178] 9-10 points: The various ingredients are perfectly blended, with a mellow and harmonious taste without any abrupt or separate flavors.

[0179] 6-8 points: The degree of integration is good, with only a slight sense of individual ingredients, but the overall flavor is still relatively harmonious.

[0180] 3-5 points: The degree of integration is average, the presence of multiple components can be felt, and there is a certain sense of incoordination.

[0181] 0-2 points: The degree of integration is poor, each ingredient is independent of each other, and the taste is chaotic.

[0182] (III) Evaluation methods

[0183] Each evaluator conducts sensory evaluation on samples of the embodiment group and the comparative group respectively. The evaluator first smells the sample, then tastes the cooked shabu-shabu tripe, chews it in the mouth for 5 to 10 seconds and swallows it, feels its flavor, fragrance persistence and seasoning fusion, and scores it according to the above scoring criteria. During the evaluation process, the evaluators are not allowed to communicate with each other, and they need to rinse their mouths with clean water after evaluating each sample, and evaluate the next sample after an interval of 5 minutes to avoid taste interference.

[0184] VI. Experimental Results and Data Analysis

[0185] 1. Data Collection

[0186] The scoring data of 30 evaluators on the three indicators of unique flavor, fragrance persistence and seasoning fusion for the embodiment group and the comparative example group were recorded.

[0187] 2. Data Analysis

[0188] Calculate the average score, standard deviation and other statistics of each sample on each indicator.

[0189] ANOVA was used to compare whether there were significant differences in each index between the embodiment group and the comparative example group.

[0190] VII. Experimental Results

[0191] After data statistics and analysis, the results shown in Table 1 are obtained:

[0192] Table 1 Sensory evaluation test results

[0193] Sample type Unique flavor average score Average score for fragrance persistence Average score of seasoning fusion Example 1 7.5±1.0 7.2±1.2 7.3±1.1 Example 2 7.8±0.9 7.6±1.0 7.5±1.0 Example 3 8.0±0.8 7.9±0.9 7.8±0.9 Comparative Example 1 4.0±1.3 3.5±1.4 3.8±1.2 Comparative Example 2 3.5±1.5 3.0±1.6 3.2±1.3

[0194] The results show that the embodiment group is significantly better than the comparative group in terms of unique flavor, fragrance persistence and seasoning fusion. Due to the lack of ingredients such as cinnamon, fragrant sand, radix sanguisorbae and tuckahoe, the overall flavor of comparative example 1 becomes relatively bland, the fragrance persistence decreases, and the seasoning fusion becomes worse; the dosage of angelica sinensis and galangal is changed in comparative example 2, resulting in an imbalance of flavor, reduced uniqueness, and the fragrance is difficult to last and the fusion is poor. This fully proves that the formula provided by the present invention is unique and creative in achieving excellent flavor, and only this formula can achieve the effects of unique flavor, enhanced fragrance persistence and improved seasoning fusion.

[0195] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A hot pot soup base, characterized in that: The raw materials of the hot pot soup base include spices, Chinese herbs and seasoning ingredients; The spices include white cardamom, star anise, bay leaf, fennel, prickly ash, cinnamon, angelica dahurica, clove, tsaoko, amomum villosum, fragrant sand, angelica sinensis and galangal; The Chinese herbal medicines include scutellaria, coptis root, oriental water plantain, honeysuckle, chrysanthemum, lithospermum officinale, sanguisorba officinalis, kudzu root, atractylodes, tuckahoe, jujube, wolfberry and hawthorn; The seasoning ingredients include vegetable oil, butter, bean paste, dried chili pepper, ginger, garlic, green onion, rock sugar, fermented glutinous rice juice, rice vinegar and mugwort leaf.

2. The hot pot soup base according to claim 1, characterized in that: Measured in parts by weight, the spices include 5-10 parts of white cardamom, 8-12 parts of star anise, 3-6 parts of bay leaves, 6-10 parts of fennel, 10-15 parts of pepper, 5-8 parts of cinnamon, 6-10 parts of angelica, 2-5 parts of cloves, 4-6 parts of tsaoko, 3-5 parts of amomum villosum, 4-7 parts of fragrant sand, 2-4 parts of angelica sinensis and 3-5 parts of galangal.

3. The hot pot soup base according to claim 1, characterized in that: In terms of weight, the Chinese herbal medicine includes 5-8 parts of Scutellaria baicalensis, 3-6 parts of Coptis chinensis, 4-7 parts of Alisma orientalis, 6-10 parts of Honeysuckle, 5-8 parts of Chrysanthemum, 3-6 parts of Lithospermum officinale, 4-7 parts of Sanguisorba officinalis, 5-8 parts of Pueraria root, 4-6 parts of Atractylodes lancea, 6-9 parts of Poria, 10-15 parts of Jujube, 8-12 parts of Lycium barbarum and 3-8 parts of Crataegus pinnatifida.

4. The hot pot soup base according to claim 1, characterized in that: Calculated by weight, the seasoning ingredients include 20-30 parts of vegetable oil, 15-25 parts of butter, 10-15 parts of bean paste, 8-12 parts of dried chili peppers, 5-8 parts of ginger, 6-10 parts of garlic, 4-6 parts of green onions, 3-5 parts of rock sugar, 5-8 parts of fermented glutinous rice juice, 3-5 parts of rice vinegar and 2-4 parts of mugwort.

5. The method for preparing hot pot soup base according to any one of claims 1 to 4, characterized in that: The following steps are involved: S1. Heat vegetable oil and butter; S2. Add ginger, garlic and green onion and fry until golden brown; S3, add bean paste and dried chili peppers, and stir-fry for 10 to 30 minutes; S4, add spices and stir-fry for 8-12 minutes; S5, adding the remaining raw materials and frying to obtain the hot pot base.

6. The preparation method according to claim 5, characterized in that: In S1, vegetable oil and beef tallow are heated to an oil temperature of 120 to 150°C.

7. The preparation method according to claim 5, characterized in that: In S3, the frying is carried out over a low heat; In S4, the frying is carried out over a low heat.

8. The preparation method according to claim 5, characterized in that: In S5, the frying temperature is 100-120°C.

9. The preparation method according to claim 8, characterized in that: In S5, the frying time is 20 to 30 minutes.

10. The preparation method according to claim 5, characterized in that: In S5, after the frying is completed, the hot pot soup base is cooled and packaged.

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