Butter hotpot condiment ingredient and preparation method thereof

Abstract

The invention discloses beef tallow hotpot condiment ingredients and a preparation method thereof, and relates to the technical field of seasonings. Compared with the prior art, the beef tallow hotpot condiment disclosed by the invention is prepared from the following ingredients: beef tallow, hot peppers, Chinese prickly ash, cooking wine, edible salt, chicken essence, black peppers, fresh gingers, spices, boiled beef tallow, water, crystal sugar, onions, green Chinese onion sections, Chinese wolfberry fruits and protein. According to the beef tallow hotpot condiment, the modified rice hydrolyzed protein is obtained by performing glycosylation reaction on the rice hydrolyzed protein through galactomannan, the dissolution rate of the beef tallow hotpot condiment in water at different temperatures can be increased through the beef tallow hotpot condiment formula jointly composed of all the components, and the increase of the peroxide value of grease in the repeated boiling process is reduced to a certain extent; the taste freshness and the eating quality are kept.

Description

Technical Field

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

[0002] Beef oil hotpot is loved by customers for its unique flavor. Common recipes include beef oil, Pixian bean paste, dried chili peppers, peppercorns, ginger, green onions, garlic, rock sugar, fermented glutinous rice, fermented black beans, etc., which make the hotpot base more flavorful and layered. The production of beef oil hotpot base pays attention to the control of heat and the ratio of raw materials to ensure the taste and flavor of the final product. It is not only suitable for hotpot, but also can create rich and diverse delicacies such as spicy hotpot, Maoxuewang, Chuanchuanxiang, etc., showing its wide application and development potential in the food industry.

[0003] During the repeated heating process of beef hot pot base, the oil will experience continuous high temperature, resulting in increased oxidation. This oxidation will not only increase the oxidation value of the oil, but also affect the edible quality and flavor stability of the hot pot base, thereby reducing the overall taste and food safety of the hot pot. Finally, optimizing the dissolution rate of beef hot pot base in water can speed up and evenly dissolve it, and also help reduce the chance of oil contact with air, thereby slowing down the oxidation process and maintaining the freshness and flavor of the base.

[0004] CN104543898A discloses a method for making instant clear oil concentrated hot pot soup base. Through the unique design of the process steps of pretreatment of the main ingredients, mixed sealing high pressure treatment, adding ingredients and boiling clear oil treatment, concentrated boiling treatment, etc., which are included in the method for making instant clear oil concentrated hot pot soup base, the technical difficulties of slow dissolution speed, low dissolution efficiency, large amount of oil, large volume, easy to get angry, and not easy to maintain health of the hot pot soup base in the prior art are overcome. On the basis of maintaining the original taste of the hot pot and adding flavor, it achieves one-time boiling without multiple boiling, good fire clearing effect, convenient processing, low cost, spicy but not irritable, numb but not strong, small concentrated volume, good instant effect, hygienic nutrition and other beneficial effects. The maximum boiling temperature of the invention is 135-139°C. Too high a temperature may destroy the properties of the substances in the formula, causing oxidation, blackening and taste change.

[0005] CN115251347A discloses a hot pot base for preventing oil oxidation and a preparation method thereof. The hot pot base for preventing oil oxidation provided by the invention is prepared by the following components in parts by weight: 30-50 parts of butter, 5-10 parts of palm oil, 8-16 parts of Pixian bean paste, 5-15 parts of fermented black beans, 3-5 parts of chili peppers, 3-7 parts of ciba peppers, 5-10 parts of ginger, 1-3 parts of garlic, 3-5 parts of prickly ash, 2-4 parts of salt, 1-2 parts of monosodium glutamate, 0.1-0.5 parts of pepper powder, 8-12 parts of beef extract, and 5-9 parts of large yellow croaker protein hydrolysate. The invention provides a hot pot base for preventing oil oxidation. By adding large yellow croaker protein hydrolysate to the hot pot base, the oxidation of oil in the hot pot base can be effectively inhibited, and the acid value and peroxide value of the hot pot base during storage can be significantly reduced. This invention can solve the problem of increased peroxide value during the storage of hot pot base, but does not involve the problem of increased peroxide value caused by multiple boiling in actual applications. Summary of the invention

[0006] In view of the above-mentioned defects of the prior art, the technical problem to be solved by the present invention is to increase the dissolution rate of beef hot pot base in water at different temperatures, and to solve the problem of rapid increase in peroxide value in beef hot pot fat caused by multiple boiling in actual applications, so as to improve the edible quality and flavor stability.

[0007] To achieve the above object, the present invention provides a beef tallow hot pot base ingredient and a preparation method thereof.

[0008] The beef hot pot base ingredients include the following components:

[0009] Butter, chili, pepper, cooking wine, table salt, chicken essence, black pepper, ginger, spices, water, rock sugar, onion, scallion, wolfberry, and protein.

[0010] Specifically, the beef hot pot base ingredients include the following components by weight:

[0011] 14-16 parts of butter, 6-8 parts of chili peppers, 3-5 parts of peppercorns, 2-4 parts of cooking wine, 2-4 parts of table salt, 0.5-1 parts of chicken essence, 1-2 parts of black pepper, 1-4 parts of ginger, 0.5-1.5 parts of spices, 8-15 parts of water, 2-4 parts of rock sugar, 0.4-1 parts of onion, 1-2 parts of scallion segments, 0.05-2 parts of wolfberry, and 0.6-1 parts of protein.

[0012] The preparation method of the beef tallow hot pot base ingredients is as follows:

[0013] (1) Add butter to a pot and heat for 5-15 minutes, add chili pepper, Sichuan peppercorns, cooking wine, salt, chicken essence, black pepper, ginger, and spices, and boil over medium heat at 90-110° C. for 1.5-2.5 hours. Filter while hot to obtain boiled butter;

[0014] (2) Add boiled butter and water into a pot and boil at high heat of 110-130° C. for 20-40 minutes, add rock sugar, onion, scallion segments, wolfberry, and protein, stir-fry at medium heat of 90-110° C. for 10-20 minutes, and finally package and sterilize to obtain the beef hot pot base ingredients.

[0015] The pepper is a mixture of one or more of chili pepper, bell pepper, seven-star pepper, eagle pepper, red shizhu pepper and baby's breath.

[0016] The spices are a mixture of one or more of star anise, galangal, nutmeg, white cardamom, cinnamon, angelica dahurica, lemongrass and hawthorn.

[0017] The protein is a mixture of one or more of pea protein isolate, rice protein hydrolysate, and modified rice protein hydrolysate. Preferably, the protein is a mixture of pea protein isolate and modified rice protein hydrolysate in a mass ratio of 1:(0.5-2).

[0018] The preparation method of the modified rice protein hydrolyzate is as follows, in parts by weight:

[0019] 0.5-1 part of rice hydrolyzed protein is added to 5-15 parts of phosphate buffered saline solution and stirred for 10-20 minutes, 0.2-0.6 parts of galactomannan are added, an alkaline aqueous solution is added dropwise to adjust the pH value to 9-10, the mixture is stirred at 45-55° C. for 0.5-1.5 hours, cooled to 5-10° C. and centrifuged 2-4 times, the filtrate after centrifugation is collected and dialyzed for 24 hours, and freeze-dried after dialyzation to obtain the modified rice hydrolyzed protein for standby use.

[0020] The phosphate buffered saline solution is a 10-20 wt % phosphate buffered saline solution.

[0021] The alkaline aqueous solution is a 4-6 wt % sodium bicarbonate aqueous solution.

[0022] The beef tallow hot pot base material of the invention comprises beef tallow, chili pepper, Chinese prickly ash, cooking wine, edible salt, chicken essence, black pepper, ginger, spices, boiled beef tallow, water, rock sugar, onion, scallion segments, wolfberry and protein, and the aroma, flavor and taste of the hot pot are increased by mutual fusion of the components. Among them, beef tallow provides the hot pot base with a rich taste and unique aroma. After heating, the fatty acids in it dissolve and become soluble in other ingredients, making the hot pot base taste smoother. During the cooking process, the spiciness of chili and the numbing heat of Sichuan pepper stimulate the taste buds and give it a unique taste. Condiments such as cooking wine, table salt, and chicken essence are used to enhance the overall flavor, increase the umami taste and layering. The addition of black pepper and ginger not only increases the aroma, but also removes the fishy smell and enhances the freshness of the ingredients being boiled. The mixed use of spices adds a complex aroma to the hot pot base. Each spice has its own unique taste, and when mixed, it can produce a harmonious aroma and enhance the flavor. The addition of rock sugar, onions, scallion segments, and wolfberries enhances the flavor, enhances the color, increases nutrition, and balances the saltiness and spiciness in the base, making the flavor richer and the taste more harmonious. The rice hydrolyzed protein added in the present invention has good solubility and emulsification, can form a stable emulsification system in the hot pot base, improve the dispersibility of oils and fats, thereby increasing the dissolution rate of the base in water at different temperatures, and the addition of the rice hydrolyzed protein helps to reduce the chain reaction in the oil oxidation process, thereby delaying the oxidation and deterioration of the oils and fats. Further, the present invention also performs a glycosylation reaction on the rice hydrolyzed protein by galactomannan to obtain a modified rice hydrolyzed protein. During the preparation of the modified rice hydrolyzed protein, the use of a phosphate buffered aqueous solution and an alkaline aqueous solution helps to adjust the pH value and hydrolysis degree of the protein, making it easier for human body to digest and absorb. The modified rice hydrolyzed protein is intended to further improve the dissolution rate of the hot pot base, reduce the growth of the peroxide value, and enhance the stability of the flavor.

[0023] Beneficial effects of the present invention:

[0024] Compared with the prior art, the beef tallow hot pot soup base of the invention comprises beef tallow, chili pepper, Chinese prickly ash, cooking wine, edible salt, chicken essence, black pepper, ginger, spices, boiled beef tallow, water, rock sugar, onion, scallion segments, wolfberry and protein; the invention further adds rice hydrolyzed protein or modified rice hydrolyzed protein; the modified rice hydrolyzed protein is obtained by glycosylation reaction of rice hydrolyzed protein with galactomannan; the beef tallow hot pot soup base formula composed of the components can improve the dissolution speed of the beef tallow hot pot soup base in water at different temperatures, reduce the increase of the peroxide value of oil in the process of multiple blanching to a certain extent, and maintain the freshness of taste and edible quality. DETAILED DESCRIPTION

[0025] The parameters of the specific chemical substances used in the examples are from the following sources:

[0026] Butter: The supplier is Raoyang Xinde Oil Co., Ltd.

[0027] Rice hydrolyzed protein: The manufacturer is Sichuan Century Star Biotechnology Co., Ltd., the product number is 108.

[0028] Pea protein isolate: The manufacturer is Xi'an Heshun Biotechnology Co., Ltd., and the product number is HS-0122.

[0029] Galactomannan: food grade, CAS number is 11078-30-1.

[0030] Fructan: food grade, CAS number is 9013-95-0.

[0031] Arabinoxylan: food grade, CAS number is 9040-27-1.

[0032] Example 1

[0033] A method for preparing beef oil hot pot base ingredients is as follows:

[0034] (1) Add 150 g of butter to a pot and heat for 10 minutes, add 35 g of chili pepper, 35 g of lantern pepper, 40 g of Sichuan pepper, 30 g of cooking wine, 30 g of edible salt, 10 g of chicken essence, 15 g of black pepper, 20 g of ginger, 3 g of star anise, 2 g of galangal, 2 g of nutmeg, 2 g of cinnamon, and 1 g of hawthorn, and boil at 100° C. for 2 hours, filter while hot, and obtain boiled butter;

[0035] (2) Add 350 g of boiled butter and 100 g of water into a pot and boil at 120° C. for 30 minutes, add 30 g of rock sugar, 5 g of onion, 15 g of scallion segments, and 1 g of wolfberry, stir-fry at 100° C. for 15 minutes, and finally package and sterilize to obtain the beef hot pot base ingredients.

[0036] Example 2

[0037] A method for preparing beef oil hot pot base ingredients is as follows:

[0038] (1) Add 150 g of butter to a pot and heat for 10 minutes, add 35 g of chili pepper, 35 g of lantern pepper, 40 g of Sichuan pepper, 30 g of cooking wine, 30 g of edible salt, 10 g of chicken essence, 15 g of black pepper, 20 g of ginger, 3 g of star anise, 2 g of galangal, 2 g of nutmeg, 2 g of cinnamon, and 1 g of hawthorn, and boil at 100° C. for 2 hours, filter while hot, and obtain boiled butter;

[0039] (2) Add 350 g of boiled butter and 100 g of water into a pot and boil at 120° C. for 30 minutes, add 30 g of rock sugar, 5 g of onion, 15 g of scallion segments, 1 g of wolfberry, and 8 g of rice protein hydrolyzate, stir-fry at 100° C. for 15 minutes, and finally package and sterilize to obtain the beef hot pot base ingredients.

[0040] Example 3

[0041] A method for preparing beef oil hot pot base ingredients is as follows:

[0042] (1) Add 150 g of butter to a pot and heat for 10 minutes, add 35 g of chili pepper, 35 g of lantern pepper, 40 g of Sichuan pepper, 30 g of cooking wine, 30 g of edible salt, 10 g of chicken essence, 15 g of black pepper, 20 g of ginger, 3 g of star anise, 2 g of galangal, 2 g of nutmeg, 2 g of cinnamon, and 1 g of hawthorn, and boil at 100° C. for 2 hours, filter while hot, and obtain boiled butter;

[0043] (2) Add 350 g of boiled butter and 100 g of water into a pot and boil at 120° C. for 30 minutes, add 30 g of rock sugar, 5 g of onion, 15 g of scallion segments, 1 g of wolfberry, and 8 g of modified rice hydrolyzed protein, stir-fry at 100° C. for 15 minutes, and finally package and sterilize to obtain the beef hot pot base ingredients.

[0044] The preparation method of the modified rice protein hydrolysate is as follows:

[0045] 8 g of rice protein hydrolysate was added to 100 g of 15 wt % phosphate buffer solution and stirred for 15 minutes, 4 g of fructan was added, 5 wt % sodium bicarbonate solution was added dropwise to adjust the pH to 9.5, the mixture was stirred at 50 ° C for 1 hour, and the mixture was cooled to 5 ° C and centrifuged 3 times. The filtrate after centrifugation was collected and dialyzed for 24 hours. After the dialyzation, the mixture was freeze-dried to obtain the modified rice protein hydrolysate for standby use.

[0046] Example 4

[0047] A method for preparing beef oil hot pot base ingredients is as follows:

[0048] (1) Add 150 g of butter to a pot and heat for 10 minutes, add 35 g of chili pepper, 35 g of lantern pepper, 40 g of Sichuan pepper, 30 g of cooking wine, 30 g of edible salt, 10 g of chicken essence, 15 g of black pepper, 20 g of ginger, 3 g of star anise, 2 g of galangal, 2 g of nutmeg, 2 g of cinnamon, and 1 g of hawthorn, and boil at 100° C. for 2 hours, filter while hot, and obtain boiled butter;

[0049] (2) Add 350 g of boiled butter and 100 g of water into a pot and boil at 120° C. for 30 minutes, add 30 g of rock sugar, 5 g of onion, 15 g of scallion segments, 1 g of wolfberry, and 8 g of modified rice hydrolyzed protein, stir-fry at 100° C. for 15 minutes, and finally package and sterilize to obtain the beef hot pot base ingredients.

[0050] The preparation method of the modified rice protein hydrolysate is as follows:

[0051] 8 g of rice protein hydrolysate was added to 100 g of 15 wt % phosphate buffer solution and stirred for 15 minutes, 4 g of arabinoxylan was added, 5 wt % sodium bicarbonate solution was added dropwise to adjust the pH to 9.5, the mixture was stirred at 50 ° C for 1 hour, cooled to 5 ° C and centrifuged 3 times, the filtrate after centrifugation was collected and dialyzed for 24 hours, and freeze-dried after dialysis to obtain the modified rice protein hydrolysate for standby use.

[0052] Example 5

[0053] A method for preparing beef oil hot pot base ingredients is as follows:

[0054] (1) Add 150 g of butter to a pot and heat for 10 minutes, add 35 g of chili pepper, 35 g of lantern pepper, 40 g of Sichuan pepper, 30 g of cooking wine, 30 g of edible salt, 10 g of chicken essence, 15 g of black pepper, 20 g of ginger, 3 g of star anise, 2 g of galangal, 2 g of nutmeg, 2 g of cinnamon, and 1 g of hawthorn, and boil at 100° C. for 2 hours, filter while hot, and obtain boiled butter;

[0055] (2) Add 350 g of boiled butter and 100 g of water into a pot and boil at 120° C. for 30 minutes, add 30 g of rock sugar, 5 g of onion, 15 g of scallion segments, 1 g of wolfberry, and 8 g of modified rice hydrolyzed protein, stir-fry at 100° C. for 15 minutes, and finally package and sterilize to obtain the beef hot pot base ingredients.

[0056] The preparation method of the modified rice protein hydrolysate is as follows:

[0057] 8 g of rice protein hydrolysate was added to 100 g of 15 wt % phosphate buffered saline and stirred for 15 minutes, 4 g of galactomannan was added, 5 wt % sodium bicarbonate aqueous solution was added dropwise to adjust the pH to 9.5, stirred at 50 ° C for 1 hour, cooled to 5 ° C and centrifuged 3 times, the filtrate after centrifugation was collected and dialyzed for 24 hours, and freeze-dried after the dialysis to obtain the modified rice protein hydrolysate for standby use.

[0058] Example 6

[0059] A method for preparing beef oil hot pot base ingredients is as follows:

[0060] (1) Add 150 g of butter to a pot and heat for 10 minutes, add 35 g of chili pepper, 35 g of lantern pepper, 40 g of Sichuan pepper, 30 g of cooking wine, 30 g of edible salt, 10 g of chicken essence, 15 g of black pepper, 20 g of ginger, 3 g of star anise, 2 g of galangal, 2 g of nutmeg, 2 g of cinnamon, and 1 g of hawthorn, and boil at 100° C. for 2 hours, filter while hot, and obtain boiled butter;

[0061] (2) Add 350 g of boiled butter and 100 g of water into a pot and boil at 120° C. for 30 minutes, add 30 g of rock sugar, 5 g of onion, 15 g of scallion segments, 1 g of wolfberry, and 8 g of pea protein isolate, stir-fry at 100° C. for 15 minutes, and finally package and sterilize to obtain the beef hot pot base ingredients.

[0062] Example 7

[0063] A method for preparing beef oil hot pot base ingredients is as follows:

[0064] (1) Add 150 g of butter to a pot and heat for 10 minutes, add 35 g of chili pepper, 35 g of lantern pepper, 40 g of Sichuan pepper, 30 g of cooking wine, 30 g of edible salt, 10 g of chicken essence, 15 g of black pepper, 20 g of ginger, 3 g of star anise, 2 g of galangal, 2 g of nutmeg, 2 g of cinnamon, and 1 g of hawthorn, and boil at 100° C. for 2 hours, filter while hot, and obtain boiled butter;

[0065] (2) Add 350 g of boiled butter and 100 g of water into a pot and boil at 120° C. for 30 minutes, add 30 g of rock sugar, 5 g of onion, 15 g of scallion segments, 1 g of wolfberry, 4 g of modified rice hydrolyzed protein, and 4 g of pea protein isolate, stir-fry at 100° C. for 15 minutes, and finally package and sterilize to obtain the beef hot pot base ingredients.

[0066] The preparation method of the modified rice protein hydrolysate is as follows:

[0067] 8 g of rice protein hydrolysate was added to 100 g of 15 wt % phosphate buffered saline and stirred for 15 minutes, 4 g of galactomannan was added, 5 wt % sodium bicarbonate aqueous solution was added dropwise to adjust the pH to 9.5, stirred at 50 ° C for 1 hour, cooled to 5 ° C and centrifuged 3 times, the filtrate after centrifugation was collected and dialyzed for 24 hours, and freeze-dried after the dialysis to obtain the modified rice protein hydrolysate for standby use.

[0068] Test Example 1

[0069] Dissolution rate

[0070] It can also reduce the greasy feeling of food, relieve stomach irritation, and reduce the possibility of getting angry.

[0071] The beef hot pot base ingredients obtained by the preparation methods of Examples 1-7 were added to 150 g of 30° C. cold water at a ratio of 1:15, and placed in a water bath without stirring. The temperature was raised and maintained at 70° C., 85° C., and 100° C. respectively and cooked until completely dissolved. The time taken for complete dissolution was recorded, that is, the complete dissolution time of the beef hot pot base ingredients in water at different temperatures, as summarized in Table 1.

[0072] Table 1 Complete dissolution time test data at different temperatures

[0073]

[0074] Test Example 1 By comparing the complete dissolution time in water of the beef hot pot base ingredients of different formulas, it is concluded that the complete dissolution time of the beef hot pot base ingredients of Example 7 at 70°C, 85°C, and 100°C is less than the complete dissolution time of other embodiments. The reason for the difference may be that the basic formula of Example 1 does not add rice hydrolyzed protein or modified rice hydrolyzed protein, and Example 2 adds unmodified rice hydrolyzed protein, and the dissolution rate is better than Example 1; Examples 3-5 introduce fructan, arabinoxylan, and galactomannan on the basis of Example 2 to modify the rice hydrolyzed protein. It can be seen from the experimental data that the types of different sugars affect the dissolution rate of modified rice hydrolyzed protein by affecting its hydrophilicity and sugar chain length. Galactomannan can improve the dissolution rate of modified rice hydrolyzed protein at different temperatures due to its excellent hydrophilic properties and appropriate sugar chain length. The introduction of galactomannan makes the structure loose, which is more conducive to dispersion and emulsification, and is more helpful to improve the dissolution rate of portions at different temperatures. Embodiment 7 adds pea protein isolate on the basis of embodiment 5 again and forms complex therein by electrostatic attraction, shows good emulsification, makes protein better be separated in beef oil hot pot soup base, the hydroxyl in galactomannan makes modified rice hydrolyzed protein both show the hydrophilic property of carbohydrate, and has the macromolecular property of protein concurrently, introduces the hydrophilic group of galactomannan by glycosylation reaction, makes modified rice hydrolyzed protein more effectively adsorbed on oil-water interface, and the decline of interfacial tension increases the emulsifying activity of rice hydrolyzed protein. Embodiment 6 only adds pea protein isolate, does not add modified rice hydrolyzed protein, and dissolves more slowly compared with embodiment 5 and embodiment 7; Therefore it can be known that embodiment 7 plays an active role in the synergistic enhancement of pea protein isolate and modified rice hydrolyzed protein with 1:1 ratio to the dissolution efficiency of hot pot soup base at different temperatures.

[0075] Test Example 2

[0076] The beef hot pot base ingredients obtained by the preparation method of Example 1-7 were added to 1500g of cold water at a ratio of 1:15, boiled to boiling and kept hot, and 500g of hot water was added every 20 minutes, wherein the cold water temperature was 30°C and the hot water temperature was 80°C. After boiling, 100g of common hot pot ingredients, bean skin, lettuce, tripe, yellow throat, fat beef, and shrimp slip were added immediately for continuous blanching. 10mL of beef hot pot soup was taken out before blanching, at the 30th minute of blanching, at the 60th minute of blanching, and at the 120th minute of blanching, respectively, and placed in a 20mL sealed centrifuge tube. After the soup was cooled, the solidified fat was taken out for sample inspection. As the duration and temperature of the hot pot blanching change, the peroxide value will increase, affecting the quality and flavor. Test Example 2 samples the fats of the beef hot pot soups of Examples 1-7 with different blanching times for continuous blanching, and the summary is shown in Table 2.

[0077] Table 2 Peroxide value test data of beef hot pot base ingredients continuously boiled

[0078]

[0079] The peroxide value test data of continuous boiling in Test Example 2 showed that Example 1 did not add protein, while Example 2 added rice hydrolyzed protein, and the peroxide value of continuous boiling was lower than that of Example 1; Examples 3-5 respectively introduced fructan, arabinoxylan, and galactomannan to modify the rice hydrolyzed protein on the basis of Example 2, and the growth rate of the peroxide value slowed down to varying degrees, among which the galactomannan in Example 5 had the best effect, which helped to reduce the growth of the peroxide value of oil during multiple boiling processes, and could reduce the degree of oil oxidation by capturing free radicals, chelating metal ions, etc., thereby extending the shelf life of the hot pot base and maintaining its flavor stability. In Example 6, only pea protein isolate was added without modified rice hydrolyzed protein, and the effect was lower than that of Example 7 but better than that of Example 5. The effect of adding pea protein isolate in equal proportion to compound in Example 7 was better than that of Examples 5-6. The introduction of modified rice hydrolyzed protein improved and maintained the emulsification stability of the beef hot pot soup, thereby slowing down the oxidation rate of the oil. Pea protein isolate contains a variety of amino acids, which help to scavenge free radicals, thereby slowing down the oxidation reaction. It can be seen from the data that in Example 7, the compounding of the two has a synergistic effect on the antioxidant effect of the continuous boiling of the beef hot pot base ingredients.

[0080] The preferred specific embodiments of the present invention are described in detail above. It should be understood that a person skilled in the art can make many modifications and changes based on the concept of the present invention without creative work. Therefore, any technical solution that can be obtained by a person skilled in the art through logical analysis, reasoning or limited experiments based on the concept of the present invention on the basis of the prior art should be within the scope of protection determined by the claims.

Claims

1. A beef hot pot base ingredient, characterized in that: Includes the following ingredients: butter, chili, pepper, cooking wine, table salt, chicken essence, black pepper, ginger, spices, water, rock sugar, onion, scallion segments, wolfberry, and protein.

2. The beef hot pot base ingredient according to claim 1, characterized in that: It comprises the following components in parts by weight: 14-16 parts of butter, 6-8 parts of chili peppers, 3-5 parts of peppercorns, 2-4 parts of cooking wine, 2-4 parts of table salt, 0.5-1 parts of chicken essence, 1-2 parts of black pepper, 1-4 parts of ginger, 0.5-1.5 parts of spices, 8-15 parts of water, 2-4 parts of rock sugar, 0.4-1 parts of onion, 1-2 parts of scallion segments, 0.05-2 parts of wolfberry, and 0.6-1 parts of protein.

3. A method for preparing the beef tallow hot pot base ingredients as claimed in any one of claims 1 to 2, characterized in that: The steps include: (1) Add butter to a pot and heat for 5-15 minutes, add chili pepper, peppercorns, cooking wine, salt, chicken essence, black pepper, ginger, and spices, boil over medium heat at 90-110° C. for 1.5-2.5 hours, filter, and obtain boiled butter; (2) Add the boiled butter and water into a pot and boil at high heat of 110-130° C. for 20-40 minutes, add rock sugar, onion, scallion segments, wolfberry, and protein, stir-fry at medium heat of 90-110° C. for 10-20 minutes, and finally package and sterilize to obtain the beef hot pot base ingredients.

4. The method for preparing the beef tallow hot pot base ingredients as claimed in claim 3, characterized in that: The pepper is a mixture of one or more of chili pepper, bell pepper, seven-star pepper, eagle pepper, red shizhu pepper and baby's breath.

5. The method for preparing beef tallow hot pot seasoning as claimed in claim 3, characterized in that: The spices are a mixture of one or more of star anise, galangal, nutmeg, white cardamom, cinnamon, angelica dahurica, lemongrass and hawthorn.

6. The method for preparing beef hot pot seasoning as claimed in claim 3, characterized in that: The protein is a mixture of one or more of pea protein isolate, rice hydrolyzed protein and modified rice hydrolyzed protein.

7. The method for preparing beef tallow hot pot seasoning as claimed in claim 3, characterized in that: The protein is composed of pea protein isolate and modified rice hydrolyzed protein in a mass ratio of 1:(0.5-2).

8. The method for preparing the beef tallow hot pot base ingredients according to claim 6 or 7, characterized in that: The preparation method of the modified rice protein hydrolyzate is as follows, in parts by weight: 0.5-1 part of rice hydrolyzed protein is added to 5-15 parts of phosphate buffered saline solution and stirred for 10-20 minutes, 0.2-0.6 parts of galactomannan are added, an alkaline aqueous solution is added dropwise to adjust the pH value to 9-10, the mixture is stirred at 45-55° C. for 0.5-1.5 hours, cooled to 5-10° C. and centrifuged 2-4 times, the filtrate after centrifugation is collected and dialyzed for 24 hours, and freeze-dried after dialyzation to obtain the modified rice hydrolyzed protein.

9. The method for preparing beef tallow hot pot seasoning as claimed in claim 8, characterized in that: The phosphate buffered saline solution is a 10-20 wt % phosphate buffered saline solution.

10. The method for preparing beef tallow hot pot seasoning as claimed in claim 8, characterized in that: The alkaline aqueous solution is a 4-6 wt % sodium bicarbonate aqueous solution.

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