Self-heating hotpot condiment based on traditional Chinese medicine formula and preparation method thereof

Abstract

The invention relates to the field of hotpot condiments, and discloses a self-heating hotpot condiment based on a traditional Chinese medicine formula, which comprises the following components in parts by weight: 2-3 parts of rhizoma polygonati; 1-2 parts of ganoderma lucidum; 3-5 parts of radix pseudostellariae; 2-4 parts of eucommia ulmoides; 2 to 4 parts of mulberry; 1 to 1.5 parts of gastrodia elata; 1-2 parts of mulberry leaves; 1-2 parts of a seaweed extract; 2-3 parts of spirulina powder; 1 to 1.5 parts of active yeast powder; 2 to 4 parts of collagen powder; the rest components are the basic grease and the seasonings of the hotpot condiment. According to the invention, specific traditional Chinese medicinal materials are integrated, and a unique fermentation process and digestive enzyme addition are adopted, so that the nutritional value and health benefits of the product are remarkably improved. The improvement not only enhances the oxidation resistance and immune support of the base material, but also improves the digestibility of the base material, and better meets the requirements of modern consumers on healthy diet.

Description

Technical Field

[0001] The invention relates to the field of hot pot seasoning, in particular to a self-heating hot pot seasoning based on a traditional Chinese medicine formula and a preparation method thereof. Background Art

[0002] Self-heating hot pot soup base is a convenient, ready-to-eat food ingredient used to prepare hot pot quickly without the need for an external heating source. This type of product generates heat through a chemical reaction, allowing the hot pot soup base to reach cooking temperature in a short period of time, making it convenient for consumers to enjoy hot pot anywhere there are no cooking facilities.

[0003] Existing self-heating hot pot bases mainly rely on chemical heating packs to generate the required heat. These heating packs usually contain calcium compounds, such as calcium oxide (lime). When water is added, calcium oxide reacts with water to generate heat, thereby heating the base. The advantage of this self-heating technology is that it can quickly provide hot food without relying on an external heat source, which greatly facilitates outdoor activities, travel or other occasions without cooking conditions. In addition, these products usually integrate a variety of seasonings and spices, simulate the rich taste and aroma of traditional hot pot, provide a convenient experience of ready-to-eat, and meet the needs of consumers for fast food in modern fast-paced life.

[0004] Although existing self-heating hot pot soup bases have performed well in providing convenient catering solutions, there are still some shortcomings. During the processing, nutrients that are easily decomposed by high temperatures, such as certain vitamins and antioxidants, are often lost in large quantities. Secondly, these soup bases often ignore the support for digestion and absorption functions and fail to include digestive ingredients such as digestive enzymes. In addition, existing products often do not focus on enhancing immunity or providing other health functions, which limits their appeal in the increasingly health-conscious consumer market. Summary of the invention

[0005] In view of the shortcomings of the prior art, the present invention provides a self-heating hot pot base based on a traditional Chinese medicine formula and a preparation method thereof. The present invention significantly improves the nutritional value and health benefits of the product by integrating specific traditional Chinese medicines, adopting a unique fermentation process and adding digestive enzymes. This improvement not only enhances the antioxidant capacity and immune support of the base, but also improves its digestion and absorption rate, better meeting the needs of modern consumers for healthy diets.

[0006] To achieve the above purpose, the present invention is implemented by the following technical scheme: a self-heating hot pot base based on a traditional Chinese medicine formula, the base comprising the following components in parts by weight:

[0007] Polygonatum sibiricum: 2-3 parts;

[0008] Lingzhi: 1-2 servings;

[0009] Radix Pseudostellariae: 3-5 portions;

[0010] Eucommia ulmoides: 2-4 portions;

[0011] Mulberries: 2-4 servings;

[0012] Gastrodia elata: 1-1.5 parts;

[0013] Mulberry leaves: 1-2 portions;

[0014] Seaweed extract: 1-2 parts;

[0015] Spirulina powder: 2-3 portions;

[0016] Active yeast powder: 1-1.5 parts;

[0017] Collagen powder: 2-4 portions;

[0018] The remaining components are the basic oil and seasonings for the hot pot base.

[0019] Preferably, the Chinese medicinal materials undergo the following processing steps:

[0020] Polygonatum sibiricum: After cutting the Polygonatum sibiricum into slices, use a low-temperature dryer to dry it at 35°C for 24 hours;

[0021] Lingzhi: Grind Lingzhi into fine powder and soak it in cold water at 20℃ for 12 hours;

[0022] Pseudostellariae: Steam the Pseudostellariae for 2 hours and then air dry to dry naturally;

[0023] Eucommia: Grind the Eucommia into powder and bake at 55°C for 1 hour;

[0024] Mulberries: Soak dried mulberries in a mixture of water and alcohol in a ratio of 7:3 for 48 hours;

[0025] Gastrodia elata: Grind the Gastrodia elata into powder and mix with a small amount of rapeseed oil, and fry at 70℃ for 30 minutes;

[0026] Mulberry leaf: Cold extract the mulberry leaf powder in 25℃ water for 24 hours.

[0027] Preferably, the seaweed extract comprises:

[0028] Select seaweed for cleaning to remove impurities;

[0029] The seaweed is dried at a temperature ranging from 50 to 60°C;

[0030] The dried seaweed is crushed into fine powder, and the fine powder is placed in water with a temperature of 20-25° C. and soaked for 24 hours to obtain a seaweed extract.

[0031] Preferably, the spirulina powder comprises:

[0032] Select fresh spirulina and remove impurities;

[0033] The spirulina is low temperature dried at a temperature ranging from 40 to 50°C;

[0034] The dried spirulina is crushed into fine powder to obtain spirulina powder.

[0035] Preferably, the collagen powder comprises:

[0036] Select animal skin or bones, clean and cut into pieces;

[0037] Boil it in water at a temperature ranging from 60 to 70°C for 4 to 6 hours;

[0038] After filtering, the collagen liquid is extracted and concentrated to a dry state by vacuum concentration technology to obtain collagen powder.

[0039] The present invention also provides a method for preparing a self-heating hot pot base based on a traditional Chinese medicine formula, comprising the following steps:

[0040] Prepare base grease and heat the oil to 150-180°C;

[0041] Add the processed Chinese medicinal materials, including polygonatum, ganoderma lucidum, pseudoginseng, eucommia bark, mulberry, gastrodia elata, and mulberry leaves, keep the temperature in the range of 70-80℃, stir-fry for 10-20 minutes, so that the Chinese medicinal materials and oil are fully integrated;

[0042] Cool down to 50-60℃, add seaweed extract, spirulina powder, active yeast powder and collagen powder, and continue stirring for 10-15 minutes;

[0043] Perform cold extraction, soak the crushed Ganoderma lucidum and mulberry leaves in cold water for 24 hours, filter out the cold extract and add it into the base material mixture;

[0044] Using a fermentation process, seaweed extract, spirulina powder and active yeast powder are placed in a fermentation tank at a fermentation temperature of 30-35°C, a humidity of 75%-85%, and a fermentation time of 48-72 hours. After the fermentation is completed, the fermented product is added to the mixture;

[0045] Concentrate the mixture to a suitable consistency by vacuum concentration technology;

[0046] The final hot pot base is cooled to room temperature and sealed.

[0047] Preferably, the stirring further comprises:

[0048] Keep the temperature between 50 and 55°C;

[0049] The stirring speed is 50-100 rpm.

[0050] Preferably, the vacuum concentration technique further comprises:

[0051] The vacuum degree is maintained at 70-80 kPa;

[0052] The concentration temperature is 40-50°C;

[0053] The concentration time is 1 to 2 hours.

[0054] Preferably, the cold extraction further comprises:

[0055] Use a continuous flow extraction system;

[0056] The water temperature is kept at a constant 22°C to optimize the extraction rate and keep the active ingredients stable.

[0057] Preferably, the fermentation process further comprises:

[0058] Cellulase and amylase were added to the fermentation mixture to improve the degradation rate of polysaccharides in Spirulina powder and seaweed extract;

[0059] After fermentation is completed, ultrafiltration technology is used to remove unreacted macromolecules and enzymes to ensure the consistency of the taste and texture of the hot pot base.

[0060] The present invention provides a self-heating hot pot base based on a traditional Chinese medicine formula and a preparation method thereof. The self-heating hot pot base has the following beneficial effects:

[0061] 1. The present invention significantly improves the digestibility of protein and carbohydrates by adding cellulase and amylase. This base material can not only release nutrients faster, but also help improve the digestion and absorption efficiency of consumers, and is particularly suitable for people with poor digestive function.

[0062] 2. The present invention uses Chinese medicinal materials to produce self-heating hot pot soup base that exhibits excellent antioxidant activity. Through scientific formulation and processing technology, these soup bases can effectively scavenge free radicals, support cell health, and help resist oxidative stress, providing consumers with additional health protection.

[0063] 3. The present invention increases the content of protein and minerals and also introduces unique active ingredients such as ginsenosides and ganoderma lucidum polysaccharides. These ingredients provide consumers with comprehensive health benefits, including enhancing physical strength, improving immune function and promoting skin health. BRIEF DESCRIPTION OF THE DRAWINGS

[0064] Figure 1 The figure is a flow chart of the method of the present invention. DETAILED DESCRIPTION

[0065] The following will be combined with the drawings in the specification of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0066] Please see attached Figure 1 The embodiment of the present invention provides a self-heating hot pot base based on a traditional Chinese medicine formula, and the base includes the following components in parts by weight:

[0067] Polygonatum: 2-3 parts. Polygonatum is a traditional Chinese medicine commonly used to nourish the liver and kidneys, moisten the lungs and relieve coughs. Adding Polygonatum to hot pot base can improve the function of the digestive system. For consumers who often eat spicy or greasy food, the addition of Polygonatum can help regulate the body and improve the effect of recuperation and health care;

[0068] Lingzhi: 1-2 servings. Lingzhi's antioxidant properties can effectively enhance human immunity, fight against daily stress and environmental pollution, and increase the health benefits of hot pot.

[0069] Pseudostellariae Radix: 3-5 servings. Pseudostellariae Radix can help enhance physical vitality and restore physical strength. It is suitable for people who are weak or recovering to eat and improve physical fitness.

[0070] Eucommia: 2 to 4 servings. Long-term consumption of hot pot ingredients containing Eucommia can help improve arthritis symptoms and reduce the risk of osteoporosis.

[0071] Mulberries: 2-4 servings. Mulberries are rich in vitamins and minerals, which help the liver detoxify and blood production. They can help remove free radicals in the body, prevent cell aging, and help beautify and resist aging.

[0072] Gastrodia elata: 1-1.5 portions. Gastrodia elata added to hot pot soup base can have a calming effect, especially for people who often suffer from stress headaches;

[0073] Mulberry leaves: 1-2 servings. The addition of mulberry leaves can help regulate body heat and prevent getting angry. It is especially suitable for people with dry mouth and prone to getting angry.

[0074] Seaweed extract: 1-2 parts;

[0075] Spirulina powder: 2-3 portions;

[0076] Active yeast powder: 1-1.5 parts;

[0077] Collagen powder: 2-4 servings. These ingredients are rich in high-quality protein, vitamins and minerals, which can enhance the nutritional value of dishes, improve the body's disease resistance, and promote skin and bone health. Long-term use of this type of enhanced hot pot base can help improve overall nutritional levels, enhance skin elasticity and radiance, and provide good digestive health support;

[0078] The remaining components are the basic oil and seasonings for the hot pot base.

[0079] Please refer to the attached Figure 1 In a preferred embodiment of the present invention, the Chinese medicinal materials undergo the following processing steps:

[0080] Polygonatum sibiricum: After slicing the polygonatum sibiricum, use a low-temperature dryer to dry it at 35°C for 24 hours. The polygonatum sibiricum is first sliced ​​into thin slices to increase the surface area. This temperature ensures the stability of the active ingredients in the polygonatum, such as polysaccharides and saponins, and avoids the loss of active ingredients that may be caused by high temperature. Through this treatment method, the polygonatum sibiricum can better release its effect of replenishing qi and nourishing yin in the hot pot base, help enhance physical strength and regulate the immune system, so that consumers can get health benefits while enjoying delicious food;

[0081] Ganoderma lucidum: Grind the ganoderma lucidum into fine powder and soak it in cold water at 20℃ for 12 hours. Cold water soaking helps to gently extract the effective ingredients in ganoderma lucidum, such as ganoderma polysaccharide, while keeping its biological activity intact. The anti-fatigue and immune regulation functions of ganoderma lucidum can be reflected in the hot pot base, which is suitable for improving physical fitness, strengthening physical strength and immunity.

[0082] Radix Pseudostellariae: Steam the Radix Pseudostellariae for 2 hours and then dry it in the sun. This treatment method helps the Radix Pseudostellariae maintain its spleen-tonifying and Qi-invigorating properties, which is suitable for restoring physical strength and strengthening physical fitness.

[0083] Eucommia: After the Eucommia is crushed into powder, it is baked at 55°C for 1 hour. This temperature is high enough to activate the active compounds in Eucommia, such as Eucommia gum, but will not cause its decomposition. This treatment enhances the effect of Eucommia in nourishing the liver and kidneys and strengthening the tendons and bones. It is especially suitable for middle-aged and elderly people or people with bone problems.

[0084] Mulberry: Soak dried mulberry in a mixture of water and alcohol at a ratio of 7:3 for 48 hours. This mixed solvent can more effectively extract the active ingredients in mulberry, such as anthocyanins, so that the high antioxidant properties of mulberry can be exerted in this way, which helps to resist aging and improve immunity;

[0085] Gastrodia elata: Grind the Gastrodia elata into powder and mix it with a small amount of rapeseed oil. Fry it at 70℃ for 30 minutes. This step helps to extract the active ingredients in Gastrodia elata. At the same time, the oil carrier makes the ingredients easier for the human body to absorb. This processing method can maximize the effect of Gastrodia elata in calming the liver and relieving wind, and is suitable for people who often have headaches or need to calm the nerves.

[0086] Mulberry leaves: Cold extract the mulberry leaf powder in 25°C water for 24 hours. The mulberry leaves processed in this way can effectively play its role of clearing away heat and promoting salivation, which helps to regulate the body and is suitable for people with internal heat or dry mouth.

[0087] Please see attached Figure 1 In a preferred embodiment of the present invention, the seaweed extract comprises:

[0088] Select seaweed for cleaning and removal of impurities, and remove surface impurities by physical means to provide clean raw materials for subsequent drying and extraction;

[0089] The seaweed is dried at a temperature range of 50-60°C. This temperature range is selected to minimize the loss of heat-sensitive ingredients (such as vitamins and minerals). Through low-temperature drying, the nutrients in the seaweed are retained, adding rich minerals and trace elements to the hot pot base, enhancing the body's immunity and metabolic function.

[0090] The dried seaweed is crushed into fine powder, and the fine powder is placed in water at a temperature of 20-25°C and soaked for 24 hours to obtain seaweed extract. The dried seaweed is crushed into fine powder, which helps to extract beneficial ingredients more efficiently in the next step. At the same time, the temperature and time settings are intended to dissolve water-soluble ingredients such as minerals and vitamins in water through water extraction. Through water soaking extraction, the nutrients in the seaweed can be effectively transferred to the hot pot base, providing antioxidant and anti-inflammatory health benefits. At the same time, the rich iodine element helps to regulate thyroid function and has significant benefits for health.

[0091] Please see attached Figure 1 In a preferred embodiment of the present invention, the spirulina powder comprises:

[0092] Select fresh spirulina, remove impurities, collect fresh spirulina from clean water, and give priority to healthy and brightly colored spirulina. Before processing, wash the spirulina thoroughly with clean water to remove attached tiny impurities and other possible foreign matter. Thorough washing ensures the purity of the spirulina powder, making the final product safer and more effective in providing nutritional and health benefits;

[0093] The spirulina is dried at a temperature range of 40-50°C. This temperature range can effectively dehydrate the algae while avoiding the destruction of its sensitive nutrients, such as protein, vitamins and antioxidants. This treatment method ensures that the spirulina powder is rich in high-quality protein and other bioactive substances, which can enhance the body's immunity and promote health;

[0094] The dried spirulina is crushed into fine powder to obtain spirulina powder. The dried spirulina is finely crushed into powder through an efficient crushing mechanism to facilitate uniform distribution and better dissolution in the hot pot base. The form of spirulina powder makes it easier to disperse in the hot pot base, thereby effectively releasing its rich beta-carotene, protein and essential fatty acids, providing consumers with a delicious and healthy dining option.

[0095] Please see attached Figure 1 In a preferred embodiment of the present invention, the collagen powder comprises:

[0096] Select animal skin or bones, wash and cut them into pieces, and select bones of healthy animals as raw materials. First, these raw materials are thoroughly washed to remove dirt and other possible impurities, and then cut into small pieces for further processing. By using high-quality raw materials and thoroughly washing them, the purity and safety of the final product can be ensured, thereby providing better nutritional support;

[0097] Boil it in water at a temperature range of 60-70°C for 4-6 hours. This temperature range can ensure the effective extraction of collagen without causing its denaturation due to excessive temperature. This process ensures that the collagen is extracted in a form that is easy for the human body to absorb, enhancing the nutritional value of the product, especially beneficial to skin and joint health;

[0098] After filtering and extracting the collagen liquid, the collagen liquid is concentrated to a dry state through vacuum concentration technology to obtain collagen powder. Vacuum concentration can quickly evaporate water at a lower temperature, effectively retain collagen and other nutrients, and avoid nutritional loss at high temperatures, thereby effectively retaining the nutrition and biological activity of collagen, making the collagen powder have better solubility and bioavailability, which is especially important for maintaining skin elasticity and bone health.

[0099] The present invention also provides a method for preparing a self-heating hot pot base based on a traditional Chinese medicine formula, comprising the following steps:

[0100] Prepare the base oil, heat the oil to 150-180℃, such as rapeseed oil or peanut oil, and ensure that the oil can quickly extract the aroma and effective ingredients in the Chinese medicinal materials through this temperature range, thus ensuring the aroma of the hot pot base. At the same time, the rapid extraction of effective ingredients also enhances the health properties of the base.

[0101] Add processed Chinese medicinal materials, including polygonatum, ganoderma lucidum, pseudoginseng, eucommia bark, mulberry, gastrodia elata, and mulberry leaves, keep the temperature in the range of 70-80°C, and stir-fry for 10-20 minutes to fully blend the Chinese medicinal materials with the oil. Gentle stir-frying helps to keep the effective ingredients of the Chinese medicine from being destroyed by high temperature, and at the same time makes the aroma more evenly distributed in the oil. This step enhances the taste layering of the base material and ensures the effectiveness of the Chinese medicinal ingredients, providing consumers with richer health benefits.

[0102] Cool down to 50-60℃, add seaweed extract, spirulina powder, active yeast powder and collagen powder, and continue stirring for 10-15 minutes. This temperature can protect the sensitive ingredients in these powders from being destroyed. This treatment method improves the nutritional value of hot pot soup base and provides consumers with multiple health benefits such as enhancing immunity and improving skin quality.

[0103] Cold extraction is performed. The crushed Ganoderma lucidum and mulberry leaves are soaked in cold water for 24 hours. The cold extract is filtered and added to the base material mixture. Cold extraction can preserve heat-sensitive ingredients, while the fermentation process can transform ingredients and release new bioactive substances. This composite extraction and fermentation step greatly increases the bioactivity of the base material, which helps promote digestive health and enhance the body's natural defense mechanism.

[0104] Using the fermentation process, seaweed extract, spirulina powder and active yeast powder are placed in a fermentation tank at a fermentation temperature of 30-35°C, a humidity of 75%-85%, and a fermentation time of 48-72 hours. After the fermentation is completed, the fermented material is added to the mixture; during the fermentation process, the active yeast consumes the sugars and other organic substances in the base material and converts them into beneficial metabolites, such as organic acids, aroma compounds and vitamins. These newly generated substances help enhance the flavor and nutritional value of the base material. The control of temperature and humidity is crucial because they directly affect the activity and metabolic rate of microorganisms. Fermentation not only improves the flavor of the hot pot base material, making it richer and more multi-layered, but also increases the health benefits of the base material. For example, the organic acids generated by fermentation can help regulate the pH value of the intestine and improve digestion and absorption.

[0105] The mixture is concentrated through vacuum concentration technology to achieve the appropriate viscosity, and the final hot pot base is cooled to room temperature and sealed. Vacuum concentration quickly removes moisture at a lower boiling point, effectively preserving the nutrition and activity of all ingredients. This sealing technology ensures the long-term storage stability and convenience of the hot pot base, so that you can enjoy the same delicious taste and health benefits every time you eat it.

[0106] Please refer to the attached Figure 1 In a preferred embodiment of the present invention, the stirring further comprises:

[0107] Keep the temperature between 50 and 55°C;

[0108] The stirring speed is 50 to 100 rpm. This temperature and stirring speed can ensure the uniformity of the base mixture, so that each base has consistent quality and taste. It also helps to retain the nutrition and activity of all additives, ensuring the high quality and health benefits of the final product.

[0109] Please refer to the attached Figure 1 In a preferred embodiment of the present invention, the vacuum concentration technology further comprises:

[0110] The vacuum degree is maintained at 70-80 kPa;

[0111] The concentration temperature is 40-50°C;

[0112] The concentration time is 1 to 2 hours. In this vacuum environment, the boiling point of water is reduced. This means that water can evaporate at a lower temperature, thereby reducing the thermal degradation of heat-sensitive substances such as vitamins, enzymes and aroma components. By maintaining the temperature at 40 to 50°C, water can be evaporated effectively while protecting the complex components in the base from being destroyed by high temperature. The control of this concentration time allows sufficient water evaporation while avoiding damage to the material structure or taste deterioration caused by over-concentration.

[0113] Please refer to the attached Figure 1 In a preferred embodiment of the present invention, the cold extraction further comprises:

[0114] The continuous flow extraction system is used. By maintaining a constant water temperature and continuous water flow, the water-soluble components can be extracted from the medicinal materials more effectively. This method allows water molecules to continuously penetrate the plant cell walls, dissolve and carry away the active ingredients. The use of this advanced extraction technology can ensure that the active ingredients extracted from the Chinese medicinal materials are purer and more complete, significantly improving the functionality and health benefits of the hot pot base.

[0115] The water temperature is kept constant at 22°C to optimize the extraction rate and keep the active ingredients stable. The vacuum degree is maintained at 70-80kPa, which is enough to lower the boiling point of water and thus concentrate at a lower temperature. The constant low temperature conditions help stabilize the compound structure, reduce the possibility of thermal decomposition, and maintain the activity and integrity of the extracted ingredients. Through low-temperature extraction, sensitive ingredients will not be inactivated by high temperature, ensuring the stability of nutrients and biological activities in the base material, thereby providing more health benefits.

[0116] Please see attached Figure 1 In a preferred embodiment of the present invention, the fermentation process further comprises:

[0117] Adding cellulase and amylase to the fermentation mixture to increase the degradation rate of polysaccharides in spirulina powder and seaweed extracts. Cellulase and amylase specifically act on polysaccharide structures and break them down into smaller, more easily absorbed monosaccharides or oligosaccharides. This process not only improves the bioavailability of nutrients, but also helps enhance the taste of the final product;

[0118] After fermentation is completed, ultrafiltration technology is used to remove unreacted macromolecules and enzymes to ensure the consistency of the taste and texture of the hot pot base. Ultrafiltration technology removes incompletely reacted macromolecules and enzymes through a physical separation process to ensure the stability and consistency of product quality and avoid possible allergic reactions or discomfort.

[0119] The metabolites produced during the fermentation process (such as organic acids) can improve the flavor of the base material and bring additional health benefits, such as promoting intestinal health.

[0120] In order to better understand the present invention, the above contents are described in detail below in conjunction with specific embodiments.

[0121] Example 1: Self-heating hot pot base for enhancing immunity

[0122] Ingredients and processing

[0123] Main Chinese medicinal materials: ginseng, wolfberry, astragalus

[0124] Processing method:

[0125] Ginseng: After slicing, it is low-temperature dried at 50°C to preserve the active ingredients.

[0126] Wolfberry: Soak in 20°C water for 24 hours and use cold extraction method to extract its nutrients.

[0127] Astragalus: After crushing, add it to the fermentation tank and add appropriate amount of yeast for fermentation to increase its biological activity.

[0128] Additional Ingredients: Vitamin C and zinc complex added to further enhance immunity.

[0129] Embodiment 2: Self-heating hot pot soup base for beauty and skin care

[0130] Ingredients and processing

[0131] Main Chinese medicinal materials: Angelica dahurica, rose, pearl powder

[0132] Processing method:

[0133] Angelica dahurica: Crush it after low-temperature drying, and stir-fry it with oil to release the aroma.

[0134] Rose: Cold extraction of fresh petals to preserve fragrance and nutrition.

[0135] Pearl powder: directly mixed into the base material to provide trace elements and calcium.

[0136] Extras: Added Hyaluronic Acid and Collagen to promote skin moisture retention and elasticity.

[0137] Example 3: Self-heating hot pot base that aids digestion

[0138] Ingredients and processing

[0139] Main Chinese medicinal materials: hawthorn, tangerine peel, lotus leaf

[0140] Processing method:

[0141] Hawthorn: Dried and crushed, used to help digest fat.

[0142] Tangerine peel: Soak in warm water and dry at low temperature to extract aroma and active ingredients.

[0143] Lotus leaf: dry and crush, mix with other ingredients.

[0144] Additional Ingredients: Added digestive enzymes and prebiotics to promote digestive health.

[0145] Comparative experiment 1: Nutritional composition test

[0146] Experimental purpose: To evaluate the advantages of the present invention in terms of nutritional density and comprehensiveness of ingredients, and to verify whether the addition of Chinese medicinal materials and special processes can significantly improve the nutritional value of hot pot soup base.

[0147] Experimental and control group settings

[0148] Experimental group (the present invention): a self-heating hot pot base based on a traditional Chinese medicine formula, comprising polygonatum, ganoderma lucidum, pseudoginseng, eucommia bark, mulberry, gastrodia elata, mulberry leaf, seaweed extract, spirulina powder, active yeast powder and collagen powder.

[0149] Control group: conventional self-heating hot pot base, which does not contain the above-mentioned Chinese medicinal materials and special additives, and only contains basic oils and seasonings.

[0150] Test Parameters

[0151] Protein content (g / 100g)

[0152] Fat content (g / 100g)

[0153] Vitamin C content (mg / 100g)

[0154] Iron content (mg / 100g)

[0155] Ginsenosides (mg / 100g)

[0156] Ganoderma lucidum polysaccharide (mg / 100g)

[0157] Experimental procedures

[0158] Sample preparation: Take 50 grams of hot pot base samples from the experimental group and the control group respectively.

[0159] Protein content determination: The protein content of the two groups of samples was determined using the Kjeldahl method.

[0160] Fat content determination: The fat content of the two groups of samples was determined by Soxhlet extraction.

[0161] Vitamin C content determination: The vitamin C content was determined using the 2,6-dichloroindophenol titration method.

[0162] Iron content determination: Iron content was determined using atomic absorption spectroscopy.

[0163] Ginsenoside determination: The ginsenoside content in the samples of the experimental group was determined by high performance liquid chromatography (HPLC).

[0164] Ganoderma lucidum polysaccharide determination: The phenol-sulfuric acid method was used to determine the content of Ganoderma lucidum polysaccharide.

[0165] The comparative experimental data are shown in Table 1:

[0166] Table 1 Nutritional composition test results

[0167]

[0168]

[0169] From the data in Table 1, we can get:

[0170] The self-heating hot pot base in the experimental group had higher protein content, vitamin C, calcium and iron content than the control group. In addition, significant levels of ginsenosides and ganoderma lucidum polysaccharides were detected in the samples of the experimental group, while these ingredients were undetectable in the control group (N / A). This shows that the self-heating hot pot base with the addition of specific Chinese medicinal materials not only increases the traditional nutritional ingredients, but also introduces new active ingredients, providing additional health benefits.

[0171] Comparative experiment 2: Antioxidant activity test

[0172] Experimental purpose: To verify whether the self-heating hot pot base with the addition of specific Chinese medicinal materials has higher antioxidant activity than conventional hot pot base.

[0173] Experimental design

[0174] Sample preparation:

[0175] Experimental group: Use self-heating hot pot base containing Chinese medicinal materials with high antioxidant properties such as Ganoderma lucidum and wolfberry.

[0176] Control group: conventional commercially available self-heating hot pot base, without specific antioxidant Chinese medicine ingredients.

[0177] Antioxidant activity test method:

[0178] DPPH free radical scavenging ability: Determine the scavenging rate of the sample on DPPH free radicals;

[0179] ABTS free radical scavenging test: evaluate the sample's ability to scavenge ABTS free radicals;

[0180] Reducing power test: The total antioxidant capacity of the sample is evaluated by measuring its ability to reduce Fe3+ to Fe2+.

[0181] step:

[0182] Randomly select a sufficient number of samples from each group;

[0183] All tested reaction mixtures were prepared according to standardized methods;

[0184] The absorbance of each test was measured using a spectrophotometer, and the antioxidant activity was calculated.

[0185] Collect and analyze data.

[0186] The comparative experimental data are shown in Table 2:

[0187] Table 2 Antioxidant activity test results

[0188] Sample type DPPH clearance rate (%) ABTS clearance rate (%) Reducing power (absorbance) Experimental Group 72.4 68.1 0.732 Control group 45.6 42.3 0.487 Experimental Group 74.2 69.5 0.754 Control group 46.8 43.7 0.503 Experimental Group 73.9 67.8 0.725 Control group 44.2 41.9 0.476

[0189] From the data in Table 2, we can get:

[0190] The DPPH and ABTS free radical scavenging rates and reducing power of the self-heating hot pot base in the experimental group were significantly higher than those in the control group. This indicates that the base with specific Chinese medicinal materials can not only provide higher antioxidant activity, but also has greater potential in maintaining cell health and resisting oxidative stress.

[0191] Comparative experiment 3: Digestion and absorption test

[0192] Experimental purpose: To verify whether the self-heating hot pot base with the addition of cellulase and amylase has a higher digestion and absorption efficiency than the conventional hot pot base.

[0193] Experimental design

[0194] Sample preparation:

[0195] Experimental group: used self-heating hot pot base containing digestion-promoting enzymes.

[0196] Control group: conventional commercially available self-heating hot pot base, without digestive enzymes.

[0197] Digestion and absorption test method:

[0198] In vitro digestion simulation: simulate the digestion process of the human gastrointestinal tract and use artificial gastric juice and intestinal juice to process the samples;

[0199] Nutrient release assay: Determination of the release of protein and carbohydrate decomposition products, such as amino acids and monosaccharides;

[0200] step:

[0201] Prepare equal amounts of samples from each group;

[0202] The samples were exposed to artificial gastric and intestinal fluids to simulate normal digestion;

[0203] Take samples at specified time points (e.g., 1 hour, 2 hours) and analyze the content of amino acids and monosaccharides;

[0204] Collect data and perform statistical analysis.

[0205] The comparative experimental data are shown in Table 3:

[0206] Table 3 Digestion and absorption efficiency test data table

[0207]

[0208] From the data in Table 3, we can get:

[0209] The release of amino acids and monosaccharides in the self-heating hot pot base of the experimental group was significantly higher than that of the control group at the digestion time points of 1 hour, 2 hours and 3 hours. This shows that the base with added digestive enzymes can more effectively break down proteins and carbohydrates, thereby improving the absorbability of nutrients.

[0210] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A self-heating hot pot base based on a traditional Chinese medicine formula, characterized in that: The base material comprises the following components in parts by weight: Polygonatum sibiricum: 2-3 parts; Lingzhi: 1-2 servings; Radix Pseudostellariae: 3-5 portions; Eucommia ulmoides: 2-4 portions; Mulberries: 2-4 servings; Gastrodia elata: 1-1.5 parts; Mulberry leaves: 1-2 portions; Seaweed extract: 1-2 parts; Spirulina powder: 2-3 portions; Active yeast powder: 1-1.5 parts; Collagen powder: 2-4 portions; The remaining components are the basic oil and seasonings for the hot pot base.

2. The self-heating hot pot soup base based on a traditional Chinese medicine formula according to claim 1, characterized in that: Chinese herbal medicines go through the following processing steps: Polygonatum sibiricum: After cutting the Polygonatum sibiricum into slices, use a low-temperature dryer to dry it at 35°C for 24 hours; Lingzhi: Grind Lingzhi into fine powder and soak it in cold water at 20℃ for 12 hours; Pseudostellariae: Steam the Pseudostellariae for 2 hours and then air dry to dry naturally; Eucommia: Grind the Eucommia into powder and bake at 55°C for 1 hour; Mulberries: Soak dried mulberries in a mixture of water and alcohol in a ratio of 7:3 for 48 hours; Gastrodia elata: Grind the Gastrodia elata into powder and mix with a small amount of rapeseed oil, and fry at 70℃ for 30 minutes; Mulberry leaf: Cold extract the mulberry leaf powder in 25℃ water for 24 hours.

3. The self-heating hot pot soup base based on a traditional Chinese medicine formula according to claim 1, characterized in that: Seaweed extracts include: Select seaweed for cleaning to remove impurities; The seaweed is dried at a temperature ranging from 50 to 60°C; The dried seaweed is crushed into fine powder, and the fine powder is placed in water with a temperature of 20-25° C. and soaked for 24 hours to obtain a seaweed extract.

4. The self-heating hot pot soup base based on a traditional Chinese medicine formula according to claim 1, characterized in that: Spirulina powder includes: Select fresh spirulina and remove impurities; The spirulina is low temperature dried at a temperature ranging from 40 to 50°C; The dried spirulina is crushed into fine powder to obtain spirulina powder.

5. The self-heating hot pot soup base based on traditional Chinese medicine formula according to claim 1, characterized in that: Collagen powder includes: Select animal skin or bones, clean and cut into pieces; Boil it in water at a temperature ranging from 60 to 70°C for 4 to 6 hours; After filtering, the collagen liquid is extracted and concentrated to a dry state by vacuum concentration technology to obtain collagen powder.

6. A method for preparing a self-heating hot pot base based on a traditional Chinese medicine formula, characterized in that: Using the self-heating hot pot soup base based on the traditional Chinese medicine formula according to any one of claims 1 to 5 comprises the following steps: Prepare base grease and heat the oil to 150-180°C; Add the processed Chinese medicinal materials, including polygonatum, ganoderma lucidum, pseudoginseng, eucommia bark, mulberry, gastrodia elata, and mulberry leaves, keep the temperature in the range of 70-80℃, stir-fry for 10-20 minutes, so that the Chinese medicinal materials and oil are fully integrated; Cool down to 50-60℃, add seaweed extract, spirulina powder, active yeast powder and collagen powder, and continue stirring for 10-15 minutes; Perform cold extraction, soak the crushed Ganoderma lucidum and mulberry leaves in cold water for 24 hours, filter out the cold extract and add it into the base material mixture; Using a fermentation process, seaweed extract, spirulina powder and active yeast powder are placed in a fermentation tank at a fermentation temperature of 30-35°C, a humidity of 75%-85%, and a fermentation time of 48-72 hours. After the fermentation is completed, the fermented product is added to the mixture; Concentrate the mixture to a suitable consistency by vacuum concentration technology; The final hot pot base is cooled to room temperature and sealed.

7. The method for preparing the self-heating hot pot soup base based on the traditional Chinese medicine formula according to claim 6, characterized in that: The stirring further comprises: Keep the temperature between 50 and 55°C; The stirring speed is 50-100 rpm.

8. The method for preparing the self-heating hot pot soup base based on the traditional Chinese medicine formula according to claim 6, characterized in that: Vacuum concentration technology further includes: The vacuum degree is maintained at 70-80 kPa; The concentration temperature is 40-50°C; The concentration time is 1 to 2 hours.

9. The method for preparing the self-heating hot pot soup base based on a traditional Chinese medicine formula according to claim 6, characterized in that: Cold brew extraction further includes: Use a continuous flow extraction system; The water temperature is kept at a constant 22°C to optimize the extraction rate and keep the active ingredients stable.

10. The method for preparing the self-heating hot pot soup base based on a traditional Chinese medicine formula according to claim 6, characterized in that: The fermentation process further comprises: Cellulase and amylase were added to the fermentation mixture to improve the degradation rate of polysaccharides in Spirulina powder and seaweed extract; After fermentation is completed, ultrafiltration technology is used to remove unreacted macromolecules and enzymes to ensure the consistency of the taste and texture of the hot pot base.

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