Hotpot condiment and preparation method thereof

Abstract

The invention discloses a hotpot condiment and a preparation method thereof, and belongs to the field of foods.The hotpot condiment is prepared from red palm oil, olive oil and linseed oil as bases, dried pod pepper powder, thick broad-bean sauce and other seasonings as auxiliary materials, and it is ensured that nutritional ingredients and flavor of raw materials are fully reserved through precisely-controlled segmented stir-frying and cooling processes. The invention further discloses a special flavor material preparation method, and the fragrance and the taste of the base material are enhanced. Compared with the prior art, the prepared hotpot condiment is red and bright in color, mellow in peppery taste, rich in antioxidant ingredients and long in storage time, meets the pursuit of modern people for healthy diet, is suitable for various hotpot cooking occasions, and can be widely applied to family and commercial catering.

Description

Technical Field

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

[0002] As a popular dining form, hot pot has a huge consumer market around the world. As the core component of hot pot, the quality of hot pot soup base directly affects the flavor of hot pot and the dining experience of consumers. Traditional hot pot soup base is usually made of basic ingredients such as butter, chili, spices, and salt, and is processed through processes such as frying and boiling. However, with consumers' increasing attention to healthy eating and higher requirements for food quality and nutritional value, the existing preparation methods of hot pot soup base have been unable to meet market demand.

[0003] In the prior art, the preparation method of hot pot soup base has the following major problems: Traditional hot pot soup base mostly uses beef tallow as the main oil source, but its saturated fatty acid and cholesterol content are high, which is not good for health. At the same time, the raw material ratio is single, which is difficult to meet the diverse taste requirements. During the high-temperature frying process, the nutrients in the raw materials, such as vitamins and proteins, are easily decomposed by heat, resulting in a decrease in the nutritional value of the hot pot soup base. The flavor and taste of the existing hot pot soup base are relatively single, lacking in layering and depth, and it is difficult to meet consumers' pursuit of a diverse taste.

[0004] Chinese invention patent CN113068814A discloses a red palm oil hot pot soup base and a preparation method thereof, belonging to the technical field of hot pot soup base preparation, the present invention completely replaces beef tallow with red palm oil as the only oil raw material of hot pot soup base, adopts the method of segmented feeding, segmented frying and segmented cooling, not only effectively solves the problem that beef tallow as oil in the existing hot pot soup base affects human health, the taste is serious and the traditional processing method for preparing hot pot soup base will destroy the nutritional components of red palm oil and the color change of oil, but also increases the nutritional value of hot pot soup base, especially the carotene content in the product, gives the hot pot soup base a bright red color, avoids the use of capsanthin and frying glutinous rice cake pepper, and prepares a red palm oil hot pot soup base with both color, aroma and nutritional value. However, the hot pot soup base obtained by the preparation method still needs to be improved in terms of flavor, taste and antioxidant activity. Summary of the invention

[0005] In view of the above problems, the present invention aims to provide a hot pot soup base and a preparation method thereof, which improves the nutritional value of the hot pot soup base, enriches its flavor and taste, and realizes healthy, safe and efficient production through innovative raw material selection, scientific proportioning and advanced processing technology.

[0006] In order to achieve the above-mentioned object of the invention, the present invention adopts the following technical solutions:

[0007] A method for preparing hot pot soup base is as follows, in parts by weight:

[0008] Step 1: weigh all the raw materials by weight: 700-800 parts of red palm oil, 20-30 parts of olive oil, 20-30 parts of linseed oil, 15-25 parts of dried chili powder, 60-80 parts of bean paste, 20-30 parts of edible salt, 10-20 parts of monosodium glutamate, 10-20 parts of chicken essence, 40-60 parts of Sichuan pepper, 20-30 parts of shallots, 20-30 parts of green onions, 15-25 parts of ginger slices, 25-35 parts of garlic, 4-6 parts of rock sugar, 8-15 parts of fermented black beans. 5-10 parts of shiitake mushroom pieces, 15-20 parts of peppercorns, 4-8 parts of onion powder, 4-6 parts of pork rib powder, 8-12 parts of white wine, 2-4 parts of flavorings, and 5-7 parts of spices. Soak Sichuan peppercorns for 5-15 minutes, take them out, grind them, and mix them with bean paste to obtain a mixed sauce; add spices to the white wine, soak them for 15-25 minutes, take them out, grind them, and obtain spice powder. Collect the white wine; grind the peppercorns and garlic separately to obtain pepper powder and minced garlic; cut shallots and scallions into shallot segments and scallion segments for later use;

[0009] Step 2, heating 1 / 3 to 1 / 2 of the total mass of red palm oil, olive oil and linseed oil to 180 to 200° C. and boiling for 2 to 5 minutes to obtain hot oil;

[0010] Step 3, add shallot segments and scallion segments to the hot oil prepared in step 2, fry until golden brown and then remove; then add ginger slices, fry for 1 to 3 minutes and then remove to obtain an oil mixture;

[0011] Step 4, cooling the oil mixture prepared in step 3 to 170-180° C., adding minced garlic and crystal sugar and frying for 2-5 minutes, and then adding the mixed sauce, fermented black beans, and diced mushrooms, and frying for 5-10 minutes to obtain mixture A;

[0012] Step 5, cooling the mixed material A prepared in step 4 to 100-120° C., adding the remaining red palm oil, and after the oil melts, sequentially adding dried chili powder, Sichuan pepper powder, onion powder and pork rib powder, and frying for 30-50 minutes to obtain mixed material B;

[0013] Step 6, cool the mixed material B prepared in step 5 to 80-90° C., add flavoring, salt, monosodium glutamate, chicken essence and white wine, stir and mix evenly, and simmer for 5-10 minutes;

[0014] Step 7: After the frying is finished, add the spice powder and continue frying for 4 to 6 minutes to increase the aroma of the base.

[0015] Step 8: After the frying, the hot pot soup base is naturally cooled to 50-60° C. and poured into a hot pot soup base mold; the mold containing the hot pot soup base is placed in a freezer, and after cooling, the mold is demoulded and packaged.

[0016] The spices are star anise, cinnamon, fennel, cloves, grass knot, bay leaf, angelica dahurica and monk fruit in a mass ratio of 0.8-1.2: 0.8-1.2: 0.2-0.4: 0.7-1: 0.1-0.3: 1.5-2: 0.3-0.5: 0.4-0.8.

[0017] The freezing chamber cooling temperature is set to -5 to -10°C and the cooling time is 20 to 40 minutes; the freezing chamber cooling temperature is set to -10 to -20°C and the cooling time is 5 to 10 minutes.

[0018] The preparation method of the flavoring material is as follows, in parts by weight:

[0019] S1, mixing 180-220 parts of crab meat with water, heat treating at 90-100° C. for 3-10 minutes, cooling to 40-55° C., to obtain crab meat soup;

[0020] S2, adding a composite protease equivalent to 0.5% to 1% of the mass of crab meat to the crab meat soup prepared in step S1, stirring and hydrolyzing for 1 to 3 hours, then adding a flavor protease equivalent to 0.4% to 0.6% of the mass of crab meat, stirring and hydrolyzing for 1 to 3 hours, heating and boiling the hydrolyzate for 5 to 15 minutes, and cooling to room temperature to obtain a preliminary hydrolyzate;

[0021] S3, adding ribonuclease equivalent to 0.4% to 0.6% of the mass of crab meat to the preliminary hydrolyzate prepared in step S2, stirring and hydrolyzing for 1 to 3 hours, heating and boiling the hydrolyzate for 5 to 15 minutes, cooling to room temperature, centrifuging and filtering, and the supernatant is the pretreatment solution;

[0022] S4, adding 25-35 parts of sucrose, 5-10 parts of sodium ascorbate, 3-5 parts of riboflavin, and 10-20 parts of spicy seasoning powder per liter of the pre-treatment liquid prepared in step S3 to obtain a post-treatment liquid;

[0023] S5. Put the post-treatment liquid prepared in step S4 into a pressure reactor, heat it to 120-140° C., treat it for 20-40 minutes, cool it to room temperature, filter it, and vacuum concentrate the filtrate to a solid content of 180-220 g / L. Add 10-20 g / L of locust bean gum and 10-20 g / L of inulin, stir evenly, and use a spray drying device to spray powder. The resulting powder is a flavoring material.

[0024] In step S1, crab meat and water are mixed in a mass ratio of 1:3-5.

[0025] The composite protease is composed of neutral protease, trypsin, alkaline protease, papain and ficin in a mass ratio of 0.5-2:2-4:1-3:0.5-2:0.4-0.6.

[0026] The spicy seasoning powder is composed of garlic powder, onion powder, ginger powder, chili powder and coriander powder in a mass ratio of 0.5-2:1-3:0.5-0.7:1-3:2-4.

[0027] The air inlet temperature of the spray powder making is 180-200°C, and the air outlet temperature is 80-90°C.

[0028] In the hot pot soup base preparation method of the present invention, the functions of various substances are as follows:

[0029] Red palm oil, as the main oil, provides rich flavor and taste while containing high nutritional value.

[0030] Olive oil increases the proportion of healthy fats and provides a unique aroma and flavor.

[0031] Flaxseed oil is rich in fatty acids, which add a healthy component and help improve the overall nutritional value.

[0032] Dried chili pepper powder provides spicy taste and aroma, enhancing the flavor of hot pot base.

[0033] The bean paste adds umami and salty flavors, enriching the taste of the base.

[0034] Table salt provides a basic salty taste that enhances the flavor of other ingredients.

[0035] MSG and chicken stock enhance the umami taste and increase the richness of the overall flavor.

[0036] Sichuan peppercorns provide a unique spicy flavor and aroma, adding character to the hot pot base.

[0037] Shallots and green onions provide aroma and add depth and flavor to the base.

[0038] Ginger and garlic add spiciness and aroma, enhancing the flavor of the base.

[0039] Rock sugar provides sweetness, balancing the spicy and salty flavors and enhancing the overall taste.

[0040] Fermented black beans add a fermented flavor and enhance the complexity of the base.

[0041] Diced shiitake mushrooms provide umami and aroma, adding depth to the base.

[0042] Sichuan peppercorns add a numbing taste and enhance the unique flavor of the hot pot base.

[0043] Onion powder and pork rib powder increase aroma and meaty flavor, enriching the taste of the base.

[0044] The liquor provides aroma and helps to bring out the flavors of the other ingredients.

[0045] Flavorings are made up of a variety of spices that increase the flavor complexity of the base.

[0046] Spices (star anise, cinnamon, fennel, cloves, grass buckle, bay leaf, angelica, monk fruit) provide unique aroma and flavor, enhancing the layering of the base material.

[0047] Crab meat provides seafood flavor and rich amino acids, enhancing the umami taste of the base.

[0048] The compound protease hydrolyzes the protein in the crab meat, releasing flavor compounds and enhancing the fresh flavor of the base material.

[0049] Flavor enzyme further hydrolyzes the crab meat to enhance flavor and mouthfeel.

[0050] Ribonuclease hydrolyzes nucleic acids, releasing nucleotides with umami flavor, enhancing the umami flavor of the base material.

[0051] Sucrose provides sweetness and balances the overall flavor.

[0052] Sodium ascorbate acts as an antioxidant, protecting flavor components and extending shelf life.

[0053] Riboflavin provides color and nutritional value.

[0054] Spicy seasoning powder adds layers of aroma and flavor, enhancing the overall taste.

[0055] The compounding of locust bean gum and inulin forms a microcapsule structure, which can enhance the embedding effect and stability of flavor substances in hot pot base. Locust bean gum is a polysaccharide thickener with excellent viscoelasticity and emulsification ability, and can form a stable colloidal network, but when used alone, its strength and stability are relatively limited. As a soluble dietary fiber, inulin can not only improve the viscosity of food, but also synergize with locust bean gum to enhance the mechanical strength and heat resistance of the colloidal network formed by it. When the two are compounded, the long chain structure of inulin is embedded in the polysaccharide network of locust bean gum, playing a skeleton support role, thereby improving the structural integrity and heat stability of the colloid. Through this stable microcapsule structure, the flavor substances can be effectively encapsulated, preventing the loss of volatilization during high-temperature processing. At the same time, during the cooking process, this structure can gradually release the encapsulated flavor substances to achieve continuous flavor release. This synergistic mechanism not only maintains the aroma and flavor of the hot pot base, but also improves its storage stability and sensory experience, so that the product can still maintain a rich flavor after long-term storage and heating.

[0056] Through the interaction of these ingredients, the hot pot seasoning of the present invention can achieve rich flavor, good taste and high nutritional value.

[0057] Compared with the prior art, it has the following beneficial effects:

[0058] 1) The present invention enhances the flavor and taste of the hot pot base by carefully selecting and proportioning various raw materials, such as red palm oil, olive oil, linseed oil, and various spices and condiments, combined with specific preparation steps, such as segmented frying and spray drying. This unique combination and process not only makes the base have a rich sense of layers, but also enhances the overall flavor experience.

[0059] 2) The present invention uses linseed oil rich in fatty acids and red palm oil with natural pigments and nutrition, and extracts seafood or meat flavor components through biological enzymolysis technology, which are all helpful to improve the nutritional value of hot pot base. In addition, the use of dietary fiber-rich ingredients such as inulin further increases the health value of the product.

[0060] 3) The present invention successfully enhances the flavor quality of hot pot soup base through a specific preparation method. In particular, by using locust bean gum and inulin as wall materials to form a microcapsule structure, key flavor components are effectively embedded and protected, and the loss of flavor components during processing and storage is reduced, thereby ensuring that the hot pot soup base can release rich flavors for a long time during the cooking process, providing a more delicate and layered taste experience. DETAILED DESCRIPTION

[0061] Main sources of substances:

[0062] The bean paste is Pixian bean paste.

[0063] The liquor is 53% alcohol.

[0064] Neutral protease: food grade, enzyme activity: 50,000 u / g.

[0065] Trypsin: food grade, enzyme activity: 4000u / g.

[0066] Alkaline protease: food grade, enzyme activity: 200,000 u / g.

[0067] Papain: food grade, enzyme activity: 200,000 u / g.

[0068] Fig protease: food grade, enzyme activity: 100,000 u / g.

[0069] Flavor protease: food grade, enzyme activity: 50,000 u / g.

[0070] Ribonuclease: food grade, enzyme activity: 60,000 u / g.

[0071] The remaining raw materials in the examples and comparative examples of the present invention are all commercially available products.

[0072] The design idea of ​​the present invention is to develop a high-quality hot pot base by combining a variety of natural ingredients and advanced processing technology, aiming to enhance its flavor, taste and nutritional value. Specifically, healthy oils such as red palm oil, olive oil and linseed oil are used as the basis, combined with a variety of spices and condiments, and a unique structure is formed through spray drying technology to protect and release flavor compounds. At the same time, bio-enzymatic hydrolysis technology is used to extract the flavor components of seafood or meat, enhance the freshness and antioxidant capacity of the base, thereby meeting the needs of modern consumers for health, deliciousness and convenience. The overall design emphasizes the coordination of naturalness, health and flavor, and strives to provide a competitive hot pot base product in the market.

[0073] Example 1

[0074] A method for preparing hot pot soup base is as follows, in parts by weight:

[0075] Step 1, weigh all the raw materials by weight, including 750 parts of red palm oil, 25 parts of olive oil, 25 parts of linseed oil, 20 parts of dried chili powder, 70 parts of bean paste, 25 parts of edible salt, 15 parts of monosodium glutamate, 15 parts of chicken essence, 50 parts of Sichuan pepper, 25 parts of shallots, 25 parts of green onions, 20 parts of ginger slices, 30 parts of garlic, 5 parts of crystal sugar, 11 parts of fermented black beans, 8 parts of shiitake mushrooms, 18 parts of peppercorns, 6 parts of onion powder, 5 parts of pork rib powder, 10 parts of white wine, 3 parts of flavorings, and 6 parts of spices. The spices are star anise, cinnamon, fennel, cloves, grass buckle, bay leaf, angelica dahurica and monk fruit in a mass ratio of 1:1:0.3:0.8:0.2:1.7:0.4:0.6. Sichuan pepper is soaked for 10 minutes, taken out and crushed, and mixed with bean paste to obtain a mixed sauce; the spices are added to white wine and soaked for 20 minutes, taken out and crushed to obtain spice powder, and the white wine is collected; Sichuan pepper and garlic are crushed separately to obtain Sichuan pepper powder and minced garlic; shallots and scallions are cut into shallot segments and scallion segments for later use;

[0076] Step 2, heat 1 / 2 of the total mass of red palm oil, olive oil and linseed oil to 190° C. and boil for 3 minutes to obtain hot oil;

[0077] Step 3, add shallot segments and scallion segments to the hot oil prepared in step 2, fry until golden brown and then remove; then add ginger slices, fry for 2 minutes and then remove to obtain an oil mixture;

[0078] Step 4, cooling the oil mixture prepared in step 3 to 175° C., adding minced garlic and crystal sugar and frying for 3 minutes, and then adding the mixed sauce, fermented black beans, and diced mushrooms, and frying for 7 minutes to obtain mixture A;

[0079] Step 5, cooling the mixed material A prepared in step 4 to 110° C., adding the remaining red palm oil, and after the oil melts, sequentially adding dried chili powder, Sichuan pepper powder, onion powder and pork rib powder, and frying for 40 minutes to obtain mixed material B;

[0080] Step 6: Cool the mixture B prepared in step 5 to 85° C., add flavoring, salt, monosodium glutamate, chicken essence and white wine, stir and mix evenly, and simmer for 8 minutes;

[0081] Step 7. After the frying is finished, add the spice powder and continue frying for 5 minutes to increase the aroma of the base.

[0082] Step 8. After frying, the hot pot soup base is naturally cooled to 55°C and poured into a hot pot soup base mold; the mold containing the hot pot soup base is placed in a freezer, the freezer cooling temperature is set to ~8°C, and cooled for 30 minutes; the freezer cooling temperature is set to ~15°C, and after cooling for 8 minutes, the mixture is demolded and packaged.

[0083] The preparation method of the flavoring material is as follows:

[0084] S1. Mix 200 g crab meat and water in a mass ratio of 1:4, heat-treat at 100° C. for 5 minutes, and cool to 50° C. to obtain crab meat soup;

[0085] S2, adding a composite protease equivalent to 0.8% of the mass of crab meat to the crab meat soup prepared in step S1, wherein the composite protease is composed of neutral protease, trypsin, alkaline protease, papain, and ficin in a mass ratio of 1:3:2:1:0.5, stirring and hydrolyzing for 2 hours, then adding a flavor protease equivalent to 0.5% of the mass of crab meat, stirring and hydrolyzing for 2 hours, heating and boiling the hydrolyzate for 10 minutes, and cooling to room temperature to obtain a preliminary hydrolyzate;

[0086] S3, adding ribonuclease equivalent to 0.5% of the mass of crab meat to the preliminary hydrolyzate prepared in step S2, stirring and hydrolyzing for 2 hours, heating and boiling the hydrolyzate for 10 minutes, cooling to room temperature, centrifuging and filtering, and the supernatant is the pretreatment solution;

[0087] S4, adding 30g sucrose, 8g sodium ascorbate, 4g riboflavin, and 15g spicy seasoning powder per liter of the pre-treatment liquid prepared in step S3, wherein the spicy seasoning powder is composed of garlic powder, onion powder, ginger powder, chili powder, and coriander powder in a mass ratio of 1:2:0.6:2:3 to obtain a post-treatment liquid;

[0088] S5. Put the post-treatment liquid prepared in step S4 into a pressure reactor, heat it to 130° C., treat it for 30 minutes, cool it to room temperature, filter it, vacuum concentrate the filtrate to a solid content of 200 g / L, add 30 g / L of locust bean gum, stir it evenly, and use a spray drying device to spray powder. The air inlet temperature of the spray powder is 190° C. and the air outlet temperature is 85° C. The obtained powder is a flavoring material.

[0089] Example 2

[0090] A method for preparing a hot pot base is substantially the same as that of Example 1, the only difference being that the method for preparing the flavoring is different.

[0091] The preparation method of the flavoring material is as follows:

[0092] S1. Mix 200 g crab meat and water in a mass ratio of 1:4, heat-treat at 100° C. for 5 minutes, and cool to 50° C. to obtain crab meat soup;

[0093] S2, adding a composite protease equivalent to 0.8% of the mass of crab meat to the crab meat soup prepared in step S1, wherein the composite protease is composed of neutral protease, trypsin, alkaline protease, papain, and ficin in a mass ratio of 1:3:2:1:0.5, stirring and hydrolyzing for 2 hours, then adding a flavor protease equivalent to 0.5% of the mass of crab meat, stirring and hydrolyzing for 2 hours, heating and boiling the hydrolyzate for 10 minutes, and cooling to room temperature to obtain a preliminary hydrolyzate;

[0094] S3, adding ribonuclease equivalent to 0.5% of the mass of crab meat to the preliminary hydrolyzate prepared in step S2, stirring and hydrolyzing for 2 hours, heating and boiling the hydrolyzate for 10 minutes, cooling to room temperature, centrifuging and filtering, and the supernatant is the pretreatment solution;

[0095] S4, adding 30g sucrose, 8g sodium ascorbate, 4g riboflavin, and 15g spicy seasoning powder per liter of the pre-treatment liquid prepared in step S3, wherein the spicy seasoning powder is composed of garlic powder, onion powder, ginger powder, chili powder, and coriander powder in a mass ratio of 1:2:0.6:2:3 to obtain a post-treatment liquid;

[0096] S5. Put the post-treatment liquid prepared in step S4 into a pressure reactor, heat it to 130°C, treat it for 30 minutes, cool it to room temperature, filter it, vacuum concentrate the filtrate to a solid content of 200g / L, add 30g / L guar gum, stir it evenly, and use a spray drying equipment to spray powder. The air inlet temperature of the spray powder is 190°C, and the air outlet temperature is 85°C. The obtained powder is a flavoring material.

[0097] Example 3

[0098] A method for preparing a hot pot base is substantially the same as that of Example 1, the only difference being that the method for preparing the flavoring is different.

[0099] The preparation method of the flavoring material is as follows:

[0100] S1. Mix 200 g crab meat and water in a mass ratio of 1:4, heat-treat at 100° C. for 5 minutes, and cool to 50° C. to obtain crab meat soup;

[0101] S2, adding a composite protease equivalent to 0.8% of the mass of crab meat to the crab meat soup prepared in step S1, wherein the composite protease is composed of neutral protease, trypsin, alkaline protease, papain, and ficin in a mass ratio of 1:3:2:1:0.5, stirring and hydrolyzing for 2 hours, then adding a flavor protease equivalent to 0.5% of the mass of crab meat, stirring and hydrolyzing for 2 hours, heating and boiling the hydrolyzate for 10 minutes, and cooling to room temperature to obtain a preliminary hydrolyzate;

[0102] S3, adding ribonuclease equivalent to 0.5% of the mass of crab meat to the preliminary hydrolyzate prepared in step S2, stirring and hydrolyzing for 2 hours, heating and boiling the hydrolyzate for 10 minutes, cooling to room temperature, centrifuging and filtering, and the supernatant is the pretreatment solution;

[0103] S4, adding 30g sucrose, 8g sodium ascorbate, 4g riboflavin, and 15g spicy seasoning powder per liter of the pre-treatment liquid prepared in step S3, wherein the spicy seasoning powder is composed of garlic powder, onion powder, ginger powder, chili powder, and coriander powder in a mass ratio of 1:2:0.6:2:3 to obtain a post-treatment liquid;

[0104] S5. Put the post-treatment liquid prepared in step S4 into a pressure reactor, heat it to 130°C, treat it for 30 minutes, cool it to room temperature, filter it, and vacuum concentrate the filtrate to a solid content of 200g / L. Add 30g / L of xanthan gum, stir it evenly, and use a spray drying equipment to spray powder. The air inlet temperature of the spray powder is 190°C, and the air outlet temperature is 85°C. The obtained powder is a flavoring material.

[0105] Example 4

[0106] A method for preparing a hot pot base is substantially the same as that of Example 1, the only difference being that the method for preparing the flavoring is different.

[0107] The preparation method of the flavoring material is as follows:

[0108] S1. Mix 200 g crab meat and water in a mass ratio of 1:4, heat-treat at 100° C. for 5 minutes, and cool to 50° C. to obtain crab meat soup;

[0109] S2, adding a composite protease equivalent to 0.8% of the mass of crab meat to the crab meat soup prepared in step S1, wherein the composite protease is composed of neutral protease, trypsin, alkaline protease, papain, and ficin in a mass ratio of 1:3:2:1:0.5, stirring and hydrolyzing for 2 hours, then adding a flavor protease equivalent to 0.5% of the mass of crab meat, stirring and hydrolyzing for 2 hours, heating and boiling the hydrolyzate for 10 minutes, and cooling to room temperature to obtain a preliminary hydrolyzate;

[0110] S3, adding ribonuclease equivalent to 0.5% of the mass of crab meat to the preliminary hydrolyzate prepared in step S2, stirring and hydrolyzing for 2 hours, heating and boiling the hydrolyzate for 10 minutes, cooling to room temperature, centrifuging and filtering, and the supernatant is the pretreatment solution;

[0111] S4, adding 30g sucrose, 8g sodium ascorbate, 4g riboflavin, and 15g spicy seasoning powder per liter of the pre-treatment liquid prepared in step S3, wherein the spicy seasoning powder is composed of garlic powder, onion powder, ginger powder, chili powder, and coriander powder in a mass ratio of 1:2:0.6:2:3 to obtain a post-treatment liquid;

[0112] S5. Put the post-treatment liquid prepared in step S4 into a pressure reactor, heat it to 130°C, treat it for 30 minutes, cool it to room temperature, filter it, vacuum concentrate the filtrate to a solid content of 200 g / L, add 30 g / L of isomaltooligosaccharide, stir evenly, and use a spray drying equipment to spray powder. The air inlet temperature of the spray powder is 190°C, and the air outlet temperature is 85°C. The obtained powder is a flavoring material.

[0113] Example 5

[0114] A method for preparing a hot pot base is substantially the same as that of Example 1, the only difference being that the method for preparing the flavoring is different.

[0115] The preparation method of the flavoring material is as follows:

[0116] S1. Mix 200 g crab meat and water in a mass ratio of 1:4, heat-treat at 100° C. for 5 minutes, and cool to 50° C. to obtain crab meat soup;

[0117] S2, adding a composite protease equivalent to 0.8% of the mass of crab meat to the crab meat soup prepared in step S1, wherein the composite protease is composed of neutral protease, trypsin, alkaline protease, papain, and ficin in a mass ratio of 1:3:2:1:0.5, stirring and hydrolyzing for 2 hours, then adding a flavor protease equivalent to 0.5% of the mass of crab meat, stirring and hydrolyzing for 2 hours, heating and boiling the hydrolyzate for 10 minutes, and cooling to room temperature to obtain a preliminary hydrolyzate;

[0118] S3, adding ribonuclease equivalent to 0.5% of the mass of crab meat to the preliminary hydrolyzate prepared in step S2, stirring and hydrolyzing for 2 hours, heating and boiling the hydrolyzate for 10 minutes, cooling to room temperature, centrifuging and filtering, and the supernatant is the pretreatment solution;

[0119] S4, adding 30g sucrose, 8g sodium ascorbate, 4g riboflavin, and 15g spicy seasoning powder per liter of the pre-treatment liquid prepared in step S3, wherein the spicy seasoning powder is composed of garlic powder, onion powder, ginger powder, chili powder, and coriander powder in a mass ratio of 1:2:0.6:2:3 to obtain a post-treatment liquid;

[0120] S5. Put the post-treatment liquid prepared in step S4 into a pressure reactor, heat it to 130°C, treat it for 30 minutes, cool it to room temperature, filter it, vacuum concentrate the filtrate to a solid content of 200g / L, add 30g / L of trehalose, stir it evenly, and use a spray drying equipment to spray powder. The air inlet temperature of the spray powder is 190°C, and the air outlet temperature is 85°C. The obtained powder is a flavoring material.

[0121] Example 6

[0122] A method for preparing a hot pot base is substantially the same as that of Example 1, the only difference being that the method for preparing the flavoring is different.

[0123] The preparation method of the flavoring material is as follows:

[0124] S1. Mix 200 g crab meat and water in a mass ratio of 1:4, heat-treat at 100° C. for 5 minutes, and cool to 50° C. to obtain crab meat soup;

[0125] S2, adding a composite protease equivalent to 0.8% of the mass of crab meat to the crab meat soup prepared in step S1, wherein the composite protease is composed of neutral protease, trypsin, alkaline protease, papain, and ficin in a mass ratio of 1:3:2:1:0.5, stirring and hydrolyzing for 2 hours, then adding a flavor protease equivalent to 0.5% of the mass of crab meat, stirring and hydrolyzing for 2 hours, heating and boiling the hydrolyzate for 10 minutes, and cooling to room temperature to obtain a preliminary hydrolyzate;

[0126] S3, adding ribonuclease equivalent to 0.5% of the mass of crab meat to the preliminary hydrolyzate prepared in step S2, stirring and hydrolyzing for 2 hours, heating and boiling the hydrolyzate for 10 minutes, cooling to room temperature, centrifuging and filtering, and the supernatant is the pretreatment solution;

[0127] S4, adding 30g sucrose, 8g sodium ascorbate, 4g riboflavin, and 15g spicy seasoning powder per liter of the pre-treatment liquid prepared in step S3, wherein the spicy seasoning powder is composed of garlic powder, onion powder, ginger powder, chili powder, and coriander powder in a mass ratio of 1:2:0.6:2:3 to obtain a post-treatment liquid;

[0128] S5. Put the post-treatment liquid prepared in step S4 into a pressure reactor, heat it to 130°C, treat it for 30 minutes, cool it to room temperature, filter it, vacuum concentrate the filtrate to a solid content of 200g / L, add 30g / L of inulin, stir it evenly, and use a spray drying equipment to spray powder. The air inlet temperature of the spray powder is 190°C, and the air outlet temperature is 85°C. The obtained powder is a flavoring material.

[0129] Example 7

[0130] A method for preparing a hot pot base is substantially the same as that of Example 1, the only difference being that the method for preparing the flavoring is different.

[0131] The preparation method of the flavoring material is as follows:

[0132] S1. Mix 200 g crab meat and water in a mass ratio of 1:4, heat-treat at 100° C. for 5 minutes, and cool to 50° C. to obtain crab meat soup;

[0133] S2, adding a composite protease equivalent to 0.8% of the mass of crab meat to the crab meat soup prepared in step S1, wherein the composite protease is composed of neutral protease, trypsin, alkaline protease, papain, and ficin in a mass ratio of 1:3:2:1:0.5, stirring and hydrolyzing for 2 hours, then adding a flavor protease equivalent to 0.5% of the mass of crab meat, stirring and hydrolyzing for 2 hours, heating and boiling the hydrolyzate for 10 minutes, and cooling to room temperature to obtain a preliminary hydrolyzate;

[0134] S3, adding ribonuclease equivalent to 0.5% of the mass of crab meat to the preliminary hydrolyzate prepared in step S2, stirring and hydrolyzing for 2 hours, heating and boiling the hydrolyzate for 10 minutes, cooling to room temperature, centrifuging and filtering, and the supernatant is the pretreatment solution;

[0135] S4, adding 30g sucrose, 8g sodium ascorbate, 4g riboflavin, and 15g spicy seasoning powder per liter of the pre-treatment liquid prepared in step S3, wherein the spicy seasoning powder is composed of garlic powder, onion powder, ginger powder, chili powder, and coriander powder in a mass ratio of 1:2:0.6:2:3 to obtain a post-treatment liquid;

[0136] S5. Put the post-treatment liquid prepared in step S4 into a pressure reactor, heat it to 130° C., treat it for 30 minutes, cool it to room temperature, filter it, and vacuum concentrate the filtrate to a solid content of 200 g / L. Add 15 g / L of locust bean gum and 15 g / L of inulin, stir evenly, and use a spray drying device to spray powder. The air inlet temperature of the spray powder is 190° C., and the air outlet temperature is 85° C. The obtained powder is a flavoring material.

[0137] Comparative Example 1

[0138] A method for preparing a hot pot base is substantially the same as that of Example 1, the only difference being that the method for preparing the flavoring is different.

[0139] The preparation method of the flavoring material is as follows:

[0140] S1. Mix 200 g crab meat and water in a mass ratio of 1:4, heat-treat at 100° C. for 5 minutes, and cool to 50° C. to obtain crab meat soup;

[0141] S2, adding a composite protease equivalent to 0.8% of the mass of crab meat to the crab meat soup prepared in step S1, wherein the composite protease is composed of neutral protease, trypsin, alkaline protease, papain, and ficin in a mass ratio of 1:3:2:1:0.5, stirring and hydrolyzing for 2 hours, then adding a flavor protease equivalent to 0.5% of the mass of crab meat, stirring and hydrolyzing for 2 hours, heating and boiling the hydrolyzate for 10 minutes, and cooling to room temperature to obtain a preliminary hydrolyzate;

[0142] S3, adding ribonuclease equivalent to 0.5% of the mass of crab meat to the preliminary hydrolyzate prepared in step S2, stirring and hydrolyzing for 2 hours, heating and boiling the hydrolyzate for 10 minutes, cooling to room temperature, centrifuging and filtering, and the supernatant is the pretreatment solution;

[0143] S4, adding 30g sucrose, 8g sodium ascorbate, 4g riboflavin, and 15g spicy seasoning powder per liter of the pre-treatment liquid prepared in step S3, wherein the spicy seasoning powder is composed of garlic powder, onion powder, ginger powder, chili powder, and coriander powder in a mass ratio of 1:2:0.6:2:3 to obtain a post-treatment liquid;

[0144] S5. Put the post-treatment liquid prepared in step S4 into a pressure reactor, heat it to 130°C, treat it for 30 minutes, cool it to room temperature, filter it, and vacuum concentrate the filtrate to a solid content of 200 g / L. Add 30 g / L of gum arabic, stir it evenly, and use a spray drying equipment to spray powder. The air inlet temperature of the spray powder is 190°C, and the air outlet temperature is 85°C. The obtained powder is a flavoring material.

[0145] Comparative Example 2

[0146] A method for preparing a hot pot base is substantially the same as that of Example 1, the only difference being that the method for preparing the flavoring is different.

[0147] The preparation method of the flavoring material is as follows:

[0148] S1. Mix 200 g crab meat and water in a mass ratio of 1:4, heat-treat at 100° C. for 5 minutes, and cool to 50° C. to obtain crab meat soup;

[0149] S2, adding a composite protease equivalent to 0.8% of the mass of crab meat to the crab meat soup prepared in step S1, wherein the composite protease is composed of neutral protease, trypsin, alkaline protease, papain, and ficin in a mass ratio of 1:3:2:1:0.5, stirring and hydrolyzing for 2 hours, then adding a flavor protease equivalent to 0.5% of the mass of crab meat, stirring and hydrolyzing for 2 hours, heating and boiling the hydrolyzate for 10 minutes, and cooling to room temperature to obtain a preliminary hydrolyzate;

[0150] S3, adding ribonuclease equivalent to 0.5% of the mass of crab meat to the preliminary hydrolyzate prepared in step S2, stirring and hydrolyzing for 2 hours, heating and boiling the hydrolyzate for 10 minutes, cooling to room temperature, centrifuging and filtering, and the supernatant is the pretreatment solution;

[0151] S4, adding 30g sucrose, 8g sodium ascorbate, 4g riboflavin, and 15g spicy seasoning powder per liter of the pre-treatment liquid prepared in step S3, wherein the spicy seasoning powder is composed of garlic powder, onion powder, ginger powder, chili powder, and coriander powder in a mass ratio of 1:2:0.6:2:3 to obtain a post-treatment liquid;

[0152] S5. Put the post-treatment liquid prepared in step S4 into a pressure reactor, heat it to 130°C, treat it for 30 minutes, cool it to room temperature, filter it, vacuum concentrate the filtrate to a solid content of 200 g / L, add 30 g / L of maltodextrin, stir it evenly, and use a spray drying equipment to spray powder. The air inlet temperature of the spray powder is 190°C, and the air outlet temperature is 85°C. The obtained powder is a flavoring material.

[0153] Comparative Example 3

[0154] A method for preparing a hot pot base is substantially the same as that of Example 1, the only difference being that the method for preparing the flavoring is different.

[0155] The preparation method of the flavoring material is as follows:

[0156] S1. Mix 200 g crab meat and water in a mass ratio of 1:4, heat-treat at 100° C. for 5 minutes, and cool to 50° C. to obtain crab meat soup;

[0157] S2, adding a composite protease equivalent to 0.8% of the mass of crab meat to the crab meat soup prepared in step S1, wherein the composite protease is composed of neutral protease, trypsin, alkaline protease, papain, and ficin in a mass ratio of 1:3:2:1:0.5, stirring and hydrolyzing for 2 hours, then adding a flavor protease equivalent to 0.5% of the mass of crab meat, stirring and hydrolyzing for 2 hours, heating and boiling the hydrolyzate for 10 minutes, and cooling to room temperature to obtain a preliminary hydrolyzate;

[0158] S3, adding ribonuclease equivalent to 0.5% of the mass of crab meat to the preliminary hydrolyzate prepared in step S2, stirring and hydrolyzing for 2 hours, heating and boiling the hydrolyzate for 10 minutes, cooling to room temperature, centrifuging and filtering, and the supernatant is the pretreatment solution;

[0159] S4, adding 30g sucrose, 8g sodium ascorbate, 4g riboflavin, and 15g spicy seasoning powder per liter of the pre-treatment liquid prepared in step S3, wherein the spicy seasoning powder is composed of garlic powder, onion powder, ginger powder, chili powder, and coriander powder in a mass ratio of 1:2:0.6:2:3 to obtain a post-treatment liquid;

[0160] S5. Place the post-treatment liquid prepared in step S4 into a pressure reactor, heat it to 130° C., treat for 30 minutes, cool it to room temperature, filter it, and vacuum concentrate the filtrate to a solid content of 200 g / L to obtain a flavoring material.

[0161] Comparative Example 4

[0162] A method for preparing hot pot soup base is as follows, in parts by weight:

[0163] Step 1, weigh all the raw materials by weight, 750 parts of red palm oil, 25 parts of olive oil, 25 parts of linseed oil, 20 parts of dried chili powder, 70 parts of bean paste, 25 parts of edible salt, 15 parts of monosodium glutamate, 15 parts of chicken essence, 50 parts of Sichuan pepper, 25 parts of shallots, 25 parts of green onions, 20 parts of ginger slices, 30 parts of garlic, 5 parts of crystal sugar, 11 parts of fermented black beans, 8 parts of mushroom granules, 18 parts of peppercorns, 6 parts of onion powder, 5 parts of pork rib powder, 10 parts of white wine, and 6 parts of spices. The spices are Star anise, cinnamon, fennel, cloves, grass buckle, bay leaf, angelica dahurica and monk fruit are combined in a mass ratio of 1:1:0.3:0.8:0.2:1.7:0.4:0.6. Sichuan pepper is soaked for 10 minutes, taken out and crushed, and mixed with bean paste to obtain a mixed sauce; the spices are added to white wine and soaked for 20 minutes, taken out and crushed to obtain spice powder, and the white wine is collected; Sichuan pepper and garlic are crushed separately to obtain Sichuan pepper powder and minced garlic; shallots and scallions are cut into shallot segments and scallion segments for later use;

[0164] Step 2, heat 1 / 2 of the total mass of red palm oil, olive oil and linseed oil to 190° C. and boil for 3 minutes to obtain hot oil;

[0165] Step 3, add shallot segments and scallion segments to the hot oil prepared in step 2, fry until golden brown and then remove; then add ginger slices, fry for 2 minutes and then remove to obtain an oil mixture;

[0166] Step 4, cooling the oil mixture prepared in step 3 to 175° C., adding minced garlic and crystal sugar and frying for 3 minutes, and then adding the mixed sauce, fermented black beans, and diced mushrooms, and frying for 7 minutes to obtain mixture A;

[0167] Step 5, cooling the mixed material A prepared in step 4 to 110° C., adding the remaining red palm oil, and after the oil melts, sequentially adding dried chili powder, Sichuan pepper powder, onion powder and pork rib powder, and frying for 40 minutes to obtain mixed material B;

[0168] Step 6: Cool the mixture B prepared in step 5 to 85° C., add flavoring, salt, monosodium glutamate, chicken essence and white wine, stir and mix evenly, and simmer for 8 minutes;

[0169] Step 7. After the frying is finished, add the spice powder and continue frying for 5 minutes to increase the aroma of the base.

[0170] Step 8. After frying, the hot pot soup base is naturally cooled to 55°C and poured into a hot pot soup base mold; the mold containing the hot pot soup base is placed in a freezer, the freezer cooling temperature is set to ~8°C, and cooled for 30 minutes; the freezer cooling temperature is set to ~15°C, and after cooling for 8 minutes, the mixture is demolded and packaged.

[0171] Test Example 1

[0172] Sensory evaluation method: The evaluation panel consists of 20 members, who independently score the color, aroma, texture and taste of the hot pot base of the present invention according to the scoring criteria in Table 1, collect the scores of all the evaluators, and calculate the average of the total scores to obtain the sensory score of the hot pot base. The food includes: beef, shrimp and seasonal vegetables.

[0173] Table 1 Hotpot Base Official Rating Standards

[0174]

[0175]

[0176] Table 2

[0177]

[0178]

[0179] Test Example 2

[0180] Volatile flavor test

[0181] The key flavor substances in crab meat include trimethylamine, nonanal and tetradecane. Trimethylamine gives crab meat a unique marine flavor, nonanal provides a fat aroma, and tetradecane enhances the flavor profile of crab meat. The specific ratio and interaction of these compounds together shape the unique flavor of crab meat. By analyzing the content of these key compounds, we can deeply understand the formation mechanism of crab meat flavor and provide a scientific basis for the processing and flavor improvement of crab meat.

[0182] After the hot pot soup base prepared in Examples 1 to 7 and Comparative Examples 1 to 4 were placed at room temperature for 6 months, the volatile flavor substances were detected: the 50 μm / 30 μm DVB / CAR / PDMS extraction head was treated at an interface temperature of 250°C for 30 minutes when used for the first time, and then aged and cleaned at a high temperature of 250°C before each use. 2 g of the hot pot soup base prepared by the present invention was taken into a 20 mL headspace bottle, 20 μL of benzyl alcohol (0.05 μg / μL methanol) was added as an internal standard, and then heated on a magnetic stirrer in a constant temperature water bath at 80°C, the equilibrium time was 30 minutes, the extraction time was 30 minutes, and after the equilibrium was completed, injection was performed at 250°C in a non-divided flow mode, and the analysis time was 2 minutes.

[0183] GC conditions: chromatographic column: DB-WAX column (30m×250μm×0.25μm); carrier gas: helium; pressure 50KPa; flow rate 1.0mL / min; temperature program: hold at 40℃ for 5min; increase the temperature to 145℃ at 3℃ / min; increase the temperature to 150℃ at 3℃ / min; increase the temperature to 180℃ at 3℃ / min; increase the temperature to 200℃ at 4℃ / min; increase the temperature to 240℃ at 10℃ / min and hold for 3min.

[0184] MS conditions: electron bombardment ion source; ion source temperature 220°C; electron energy 70 eV; interface temperature 250°C; mass scan range 35m / Z-450m / Z; scan speed 4.45 scan / s.

[0185] The test results are shown in Table 3.

[0186] Table 3

[0187] Experimental protocol Trimethylamine(%) Nonanal(%) Tetradecane(%) Example 1 0.025 0.016 0.037 Example 2 0.021 0.014 0.034 Example 3 0.022 0.015 0.034 Example 4 0.020 0.013 0.032 Example 5 0.019 0.014 0.031 Example 6 0.016 0.011 0.029 Example 7 0.027 0.019 0.042 Comparative Example 1 0.018 0.012 0.031 Comparative Example 2 0.017 0.011 0.030 Comparative Example 3 0.010 0.008 0.021 Comparative Example 4 0 0 0

[0188] It can be seen from the data in Tables 2 to 3 that the hot pot base prepared in Example 1 has better sensory evaluation and contains more volatile flavor substances after storage.

[0189] Microencapsulation technology is a technology that embeds solid, liquid or gaseous substances in tiny and sealed capsules. Its core purpose is to protect the original chemical properties of the embedded substances and achieve specific functions through controlled release. In the food industry, microencapsulation technology is often used to protect food additives, flavors and fragrances, acidulants, sweeteners, pigments, etc. to improve their stability, control release, mask odors, change physical properties, etc.

[0190] In the preparation of hot pot soup base, the use of microencapsulation technology can effectively protect flavor substances, prolong storage time, and control their release during the hot pot cooking process, thereby enhancing the persistence of flavor and the richness of taste. In addition, the microcapsule structure can also improve the stability of flavor substances, reduce volatilization losses during processing and storage, and ensure that the flavor of the hot pot soup base is more intense and lasting.

[0191] The superior performance of the hot pot base in Example 1 can be attributed to the unique thickening and emulsifying properties of locust bean gum, which helps to form a stable system in the hot pot base and maintain the uniform distribution of flavor substances; at the same time, the synergistic effect of the composite protease and the flavor protease promotes the deep hydrolysis of protein in the crab meat and releases more flavor precursors; the addition of spicy seasoning powder and its frying process at high temperature enhance the aroma of the base; and the vacuum concentration and spray drying process help to stabilize and concentrate the flavor substances. These factors work together to make the hot pot base of Example 1 perform better in terms of sensory evaluation and volatile flavor substance content. Compared with substitutes such as guar gum used in other embodiments and comparative examples, locust bean gum shows more significant effects in flavor formation and retention.

[0192] The compounding of locust bean gum and inulin to form a microcapsule structure may enhance the embedding effect and stability of flavor substances in hot pot soup. Locust bean gum is a colorless and tasteless polysaccharide, mainly containing mannose and galactose, with good thickening and stability, but its strength is weak when used alone. Inulin, as a soluble dietary fiber, can increase the viscosity of food and improve the taste. When the two are compounded, inulin may strengthen the gel network of locust bean gum, improve the mechanical strength and stability of microcapsules, and thus better protect and slowly release flavor substances. In addition, this compounding may improve product quality by improving the rheological properties of food, enhancing the retention of flavor substances, and reducing volatile losses during processing and storage. Therefore, the synergistic effect of locust bean gum and inulin not only improves the sensory evaluation of hot pot soup, but also helps to maintain and enhance the richness of volatile flavor substances after storage.

Claims

1. A method for preparing hot pot soup base, characterized in that: The method is as follows, in parts by weight: Step 1: weigh all the raw materials by weight: 700-800 parts of red palm oil, 20-30 parts of olive oil, 20-30 parts of linseed oil, 15-25 parts of dried chili powder, 60-80 parts of bean paste, 20-30 parts of edible salt, 10-20 parts of monosodium glutamate, 10-20 parts of chicken essence, 40-60 parts of Sichuan pepper, 20-30 parts of shallots, 20-30 parts of green onions, 15-25 parts of ginger slices, 25-35 parts of garlic, 4-6 parts of rock sugar, 8-15 parts of fermented black beans. 5-10 parts of shiitake mushroom pieces, 15-20 parts of peppercorns, 4-8 parts of onion powder, 4-6 parts of pork rib powder, 8-12 parts of white wine, 2-4 parts of flavorings, and 5-7 parts of spices. Soak Sichuan peppercorns for 5-15 minutes, take them out, grind them, and mix them with bean paste to obtain a mixed sauce; add spices to the white wine, soak them for 15-25 minutes, take them out, grind them, and obtain spice powder. Collect the white wine; grind the peppercorns and garlic separately to obtain peppercorn powder and minced garlic; cut shallots and scallions into shallot segments and scallion segments for later use; Step 2, heat 1 / 3 to 1 / 2 of the total mass of red palm oil, olive oil, and linseed oil to 180 to 200° C., and boil for 2 to 5 minutes to obtain hot oil; Step 3, add shallot segments and scallion segments to the hot oil prepared in step 2, fry until golden brown and then remove; then add ginger slices, fry for 1 to 3 minutes and then remove to obtain an oil mixture; Step 4, cooling the oil mixture prepared in step 3 to 170-180° C., adding minced garlic and crystal sugar and frying for 2-5 minutes, and then adding the mixed sauce, fermented black beans, and diced mushrooms, and frying for 5-10 minutes to obtain mixture A; Step 5, cooling the mixed material A prepared in step 4 to 100-120° C., adding the remaining red palm oil, and after the oil melts, sequentially adding dried chili powder, Sichuan pepper powder, onion powder and pork rib powder, and frying for 30-50 minutes to obtain mixed material B; Step 6, cool the mixed material B prepared in step 5 to 80-90° C., add flavoring, salt, monosodium glutamate, chicken essence and white wine, stir and mix evenly, and simmer for 5-10 minutes; Step 7: After the frying is finished, add the spice powder and continue frying for 4 to 6 minutes to increase the aroma of the base. Step 8: After the frying, the hot pot soup base is naturally cooled to 50-60° C. and poured into a hot pot soup base mold; the mold containing the hot pot soup base is placed in a freezer, and after cooling, the mold is demoulded and packaged.

2. The method for preparing hot pot soup base according to claim 1, characterized in that: The spices are star anise, cinnamon, fennel, cloves, grass knot, bay leaf, angelica dahurica and monk fruit in a mass ratio of 0.8-1.2: 0.8-1.2: 0.2-0.4: 0.7-1: 0.1-0.3: 1.5-2: 0.3-0.5: 0.4-0.

8.

3. The method for preparing hot pot soup base according to claim 1, characterized in that: The freezing chamber cooling temperature is set to -5 to -10°C, and the cooling time is 20 to 40 minutes; the freezing chamber cooling temperature is set to -10 to -20°C, and the cooling time is 5 to 10 minutes.

4. The method for preparing hot pot soup base according to claim 1, characterized in that: The preparation method of the flavoring material is as follows, in parts by weight: S1, mixing 180-220 parts of crab meat with water, heat treating at 90-100° C. for 3-10 minutes, cooling to 40-55° C., to obtain crab meat soup; S2, adding a composite protease equivalent to 0.5% to 1% of the mass of crab meat to the crab meat soup prepared in step S1, stirring and hydrolyzing for 1 to 3 hours, then adding a flavor protease equivalent to 0.4% to 0.6% of the mass of crab meat, stirring and hydrolyzing for 1 to 3 hours, heating and boiling the hydrolyzate for 5 to 15 minutes, and cooling to room temperature to obtain a preliminary hydrolyzate; S3, adding ribonuclease equivalent to 0.4% to 0.6% of the mass of crab meat to the preliminary hydrolyzate prepared in step S2, stirring and hydrolyzing for 1 to 3 hours, heating and boiling the hydrolyzate for 5 to 15 minutes, cooling to room temperature, centrifuging and filtering, and the supernatant is the pretreatment solution; S4, adding 25-35 parts of sucrose, 5-10 parts of sodium ascorbate, 3-5 parts of riboflavin, and 10-20 parts of spicy seasoning powder per liter of the pre-treatment liquid prepared in step S3 to obtain a post-treatment liquid; S5. Put the post-treatment liquid prepared in step S4 into a pressure reactor, heat it to 120-140° C., treat it for 20-40 minutes, cool it to room temperature, filter it, and vacuum concentrate the filtrate to a solid content of 180-220 g / L. Add 10-20 g / L of locust bean gum and 10-20 g / L of inulin, stir evenly, and use a spray drying device to spray powder. The resulting powder is a flavoring material.

5. The method for preparing hot pot soup base according to claim 4, characterized in that: In step S1, crab meat and water are mixed in a mass ratio of 1:3-5.

6. The method for preparing hot pot soup base according to claim 4, characterized in that: The composite protease is composed of neutral protease, trypsin, alkaline protease, papain and ficin in a mass ratio of 0.5-2:2-4:1-3:0.5-2:0.4-0.

6.

7. The method for preparing hot pot soup base according to claim 4, characterized in that: The spicy seasoning powder is composed of garlic powder, onion powder, ginger powder, chili powder and coriander powder in a mass ratio of 0.5-2:1-3:0.5-0.7:1-3:2-4.

8. The method for preparing hot pot soup base according to claim 4, characterized in that: The air inlet temperature of the spray powder making is 180-200°C, and the air outlet temperature is 80-90°C.

9. A hot pot soup base, characterized in that: Prepared by the preparation method according to any one of claims 1 to 8.

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