Beef tallow hotpot condiment and preparation method thereof

Abstract

The invention relates to the technical field of hotpot condiments, in particular to a beef tallow hotpot condiment and a preparation method thereof. The problem that the sensory score is low due to the fact that the preparation method of the hotpot condiment is not perfect enough is solved. According to the invention, the vacuum condition during stir-frying is changed, so that the bright color and rich fragrance of the base material can be maintained; by changing the cooking mode, cooking temperature and cooking time of the dried chilies in the process of preparing the glutinous rice cake chilies, the hotpot condiment is better in color, luster and fragrance; the pepper is pretreated, the temperature and time of soaking in cold water are changed, and the numb degree and fragrance of the hotpot condiment are improved; by changing the stir-frying temperature and time of three stages in the segmented stir-frying, the hotpot condiment is rich in fragrance and lingering in aftertaste; by changing the cooling time and temperature of the two stages in the segmented cooling, the taste of the hot pot is improved, so that the sensory score is comprehensively improved.

Description

Technical Field

[0001] The present invention relates to the technical field of hot pot bases, and specifically to a beef tallow hot pot base and a preparation method thereof. Background Art

[0002] Hot pot is a traditional Chinese cuisine with a long history and is deeply loved by people all over the world for its rich aroma and unique taste. As an important part of hot pot culture, there are various flavors of hot pot bases to meet different consumer needs, such as beef tallow hot pot bases, clear oil hot pot bases, mushroom soup hot pot bases, etc. The quality of the hot pot base directly determines the taste of the hot pot and the overall quality of the hot pot. The innovation and development of the hot pot base determine the development of the hot pot industry. Among many types of hot pot bases, the beef tallow hot pot base is the most popular among consumers because the ingredients cooked with it have the characteristics of unique flavor, rich taste, and long aftertaste.

[0003] Chinese Patent CN116420861B discloses a spicy beef tallow hot pot base and a preparation method thereof, including the following components in parts by weight: 50 - 100 parts of refined beef tallow, 5 - 10 parts of Tianying peppers, 5 - 10 parts of Indian peppers, 5 - 10 parts of chili kings, 3 - 8 parts of onions, 3 - 8 parts of green onions, 3 - 8 parts of Juancheng broad bean paste, 3 - 8 parts of small yellow ginger, 3 - 5 parts of fermented soybeans, 3 - 5 parts of white wine, 3 - 5 parts of spring onions, 3 - 5 parts of garlic, 3 - 5 parts of Chinese prickly ash, 2 - 4 parts of spices, 1 - 2 parts of coriander, 0.5 - 1 part of white sugar, and 0.5 - 1 part of rice wine. In the preparation process of the beef tallow hot pot base of this invention, by changing the types, dosages, and ratios of the used peppers, the flavor of the beef tallow hot pot base is changed, so that the beef tallow hot pot base can better release the flavor, taking into account flavor, color, and taste. However, when preparing the pounded chili peppers in this invention, the flavor substances and pigments of the peppers are not completely released, resulting in a low sensory score of the prepared spicy beef tallow hot pot base.

[0004] Chinese Patent CN112931830A discloses a beef tallow hot pot base material and a preparation method thereof. The beef tallow hot pot base material comprises the following components in parts by mass: 40 - 45 parts of beef tallow, 10 - 12 parts of compound salt, 5 - 6 parts of scallions, 4.8 - 5 parts of dried ginger, 4.8 - 5 parts of garlic, 8 - 10 parts of Chinese prickly ash, 18 - 20 parts of chili peppers, 4 - 5 parts of thirteen-spice powder, 2 - 2.5 parts of yeast extract, 6 - 7 parts of cooking wine, and 5 - 6 parts of monosodium glutamate. Among them, the compound salt comprises potassium chloride and sodium chloride, and the mass fractions of potassium chloride and sodium chloride in the compound salt are 15% - 30% and 70% - 85% respectively. On the basis of ensuring the unique flavor of the beef tallow hot pot, this invention reduces the sodium salt content in the hot pot base material, and at the same time appropriately increases the content of trace element potassium, providing consumers with a healthier and more delicious beef tallow hot pot base material and enriching the variety of beef tallow hot pot base material products. However, the beef tallow hot pot base material prepared in this invention has uneven solidification of grease during cooling and a low sensory score.

[0005] Although the beef tallow hot pot base materials prepared by the prior art have made certain progress, there are still the following problems in the preparation process of the existing beef tallow hot pot base materials in the market. Direct cooling leads to solidification and stratification, and improper frying methods make the hot pot base material not fresh, fragrant and strong enough, ultimately resulting in a low sensory score and being difficult to meet consumers' demand for deliciousness.

[0006] Therefore, a beef tallow hot pot base material and a preparation method thereof are proposed. Summary of the Invention

[0007] The purpose of the present invention is to provide a beef tallow hot pot base material and a preparation method thereof. The beef tallow hot pot base material is prepared by mixing beef tallow, broad bean paste, pounded chili peppers, pretreated Chinese prickly ash, green onions, ginger, garlic and spices. By changing the vacuum conditions during frying, it can ensure that the hot pot base material will not lose its original taste due to excessive oxidation during the frying process, and can also help the hot pot base material maintain appropriate humidity, making it reach the best state, contributing to keeping the base material brightly colored and rich in fragrance; by changing the boiling method, boiling temperature and boiling time of dried chili peppers during the preparation of pounded chili peppers, the dried chili peppers can quickly swell and release the flavor substances and pigments therein, making the pounded chili peppers more intense in color and flavor, and the color and fragrance of the prepared beef tallow hot pot base material are also better; by pretreating Chinese prickly ash and changing the temperature and time of cold water soaking, the numbing substances in Chinese prickly ash can be fully released, improving the numbness and fragrance of the hot pot base material; using a segmented frying method to prepare the hot pot base material, by changing the frying temperature and time in three stages, the fragrance, spiciness and numbness of beef tallow, pounded chili peppers, broad bean paste and pretreated Chinese prickly ash are completely released, generating fresh and fragrant substances, making the hot pot base material rich in fragrance and long in aftertaste; in the cooling stage, a segmented cooling method is adopted. By changing the cooling time and temperature in two stages, it can ensure that the oil in the base material solidifies evenly, reducing the phenomenon of solidification and stratification, and improving the taste of the hot pot base material.

[0008] To achieve the above object, the present invention provides the following technical solutions:

[0009] The present invention provides a preparation method of a beef tallow hot pot base material. The preparation steps of the beef tallow hot pot base material are as follows:

[0010] S1 Melt the beef tallow and heat it to 110 - 140 °C, add green onions, ginger and garlic, and fry for 5 - 10 min to obtain the first fried material;

[0011] S2 Add the pounded chili peppers and broad bean paste to the first fried material to obtain mixture one; control the temperature of mixture one at 100 - 115 °C, and fry for 30 - 60 min to obtain the second fried material;

[0012] S3 Add the spices to the second fried material to obtain mixture two; control the temperature of mixture two at 85 - 95 °C, fry for 12 - 18 min to obtain the third fried material; add the pretreated Chinese prickly ash to the third fried material and fry for 5 min, and after cooling, obtain the beef tallow hot pot base material;

[0013] All the frying is carried out under vacuum conditions.

[0014] Preferably, the preparation steps of the pretreated Chinese prickly ash are as follows: Soak the Chinese prickly ash raw material in cold water for 3 - 10 min and then drain the water to obtain the pretreated Chinese prickly ash.

[0015] Preferably, the temperature of the cold water is 2-6°C.

[0016] Preferably, the vacuum condition is 40-80 KPa.

[0017] Preferably, the cooling in S3 is segmented cooling; the segmented cooling is to cool at 0-5°C for 30-35 minutes and then cool down to -15 to -10°C for 10-15 minutes.

[0018] Preferably, the steps for preparing the mashed chili peppers are as follows: Wash the dried chili peppers and remove the stalks to obtain washed dried chili peppers; Add the washed dried chili peppers to pure water and cook until swollen, then drain the excess water to obtain cooked dried chili peppers; The ratio of the dried chili peppers to the pure water is 1.5:4.5; Add salt, cooking wine, and chili seeds to the cooked dried chili peppers, mix well, and then put them into a mortar and pound them into a paste to obtain the mashed chili peppers.

[0019] Preferably, the cooking methods include cold water soaking, warm water soaking, and high-temperature cooking.

[0020] Preferably, the temperature for cold water soaking is 0-10°C; the temperature for warm water soaking is 45-50°C; the temperature for high-temperature cooking is 85-95°C.

[0021] Preferably, the time for cold water soaking is 25-30 minutes; the time for warm water soaking is 15-20 minutes; the time for high-temperature cooking is 5-10 minutes.

[0022] Preferably, the preparation method of the beef tallow hot pot base is any one of the above-mentioned preparation methods; By changing the vacuum degree during frying, the sensory score of the prepared beef tallow hot pot base is 83.4 points; By changing the cooking method, cooking temperature, and cooking time of the dried chili peppers during the preparation of the mashed chili peppers, the sensory score of the prepared beef tallow hot pot base is 85.8 points; By pre-treating the Chinese prickly ash and changing the temperature and time of cold water soaking, the sensory score of the prepared beef tallow hot pot base is 86.8 points; By changing the frying temperature and time in the three stages of segmented frying, the sensory score of the prepared beef tallow hot pot base is 89.4 points; By changing the cooling time and temperature in the two stages of segmented cooling, the sensory score of the prepared beef tallow hot pot base is 91.5 points.

[0023] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0024] 1. By changing the vacuum condition during frying, the present invention can ensure that the hot pot base will not lose its original taste due to excessive oxidation during frying, and can also help the hot pot base maintain appropriate humidity, making it reach the best state, contributing to keeping the base bright in color and rich in fragrance. The sensory score of the prepared beef tallow hot pot base is 83.4 points.

[0025] 2. By changing the cooking method, cooking temperature, and cooking time of dried chili peppers during the preparation of mashed chili peppers, the present invention can cause the dried chili peppers to quickly swell and release the flavor substances and pigments therein, making the mashed chili peppers more intense in color and flavor. The color and aroma of the prepared beef tallow hot pot base are also better, and the sensory score of the prepared beef tallow hot pot base is 85.8 points.

[0026] 3. By pre-treating the Chinese prickly ash and changing the temperature and time of cold water soaking, the present invention can fully release the numbing substances in the Chinese prickly ash, improving the numbness and aroma of the hot pot base. The sensory score of the prepared beef tallow hot pot base is 86.8 points.

[0027] 4. The present invention uses a segmented frying method to prepare the hot pot base. By changing the frying temperature and time in three stages, the aroma, spiciness, and numbness of beef tallow, mashed chili peppers, broad bean paste, and pre-treated Chinese prickly ash are fully released, generating fresh and fragrant substances, making the hot pot base rich in aroma and long in aftertaste. The sensory score of the prepared beef tallow hot pot base is 89.4 points.

[0028] 5. In the cooling stage, the present invention adopts a segmented cooling method. By changing the cooling time and temperature in two stages, it can ensure that the oil in the base solidifies evenly, reduce the phenomenon of solidification and stratification, improve the taste of the hot pot base, and the sensory score of the prepared beef tallow hot pot base is 91.5 points. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 It is a sensory quality evaluation chart of the beef tallow hot pot base in Examples 25, 28 - 35 of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0030] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0031] Please refer to Figure 1 , the present invention provides a beef tallow hot pot base and its preparation method, and the technical solutions are as follows:

[0032] Example 1

[0033] Preparation of Glutinous Chili Paste: Wash the dried chili peppers and remove the stalks to obtain washed dried chili peppers; add the washed dried chili peppers to pure water and cook until swollen, then drain the excess water to obtain cooked dried chili peppers; the ratio of the dried chili peppers to the pure water is 1.5:4.5; add garlic grains, ginger grains, salt, cooking wine, and chili seeds to the cooked dried chili peppers, mix evenly, and then put them into a mortar and pound them into a paste to obtain the glutinous chili paste; the ratio of the dried chili peppers to the chili seeds is 5:1; the cooking method is cold water immersion; the cold water immersion temperature is 0°C and the time is 25 minutes; the dried chili peppers include millet chili peppers, iron sheet chili peppers, and upward-facing chili peppers, and the ratio of the three is 1:2:1.

[0034] Preparation of Pretreated Chinese Prickly Ash: Soak the Chinese prickly ash raw materials in cold water at 2°C for 3 minutes, and then drain the water to obtain the pretreated Chinese prickly ash.

[0035] Preparation of Beef Tallow Hot Pot Base

[0036] S1 Melt 100 parts of the beef tallow and heat it to 110°C, add 15 parts of the green onions, ginger, and garlic, and stir-fry for 5 minutes to obtain the first stir-fried material; the ratio of green onions, ginger, and garlic in the green onions, ginger, and garlic is 2:1:1;

[0037] S2 Add 40 parts of the glutinous chili paste and 30 parts of the broad bean paste to the first stir-fried material to obtain the first mixture; control the temperature of the first mixture at 100°C and stir-fry for 30 minutes to obtain the second stir-fried material;

[0038] S3 Add 12 parts of the spices to the second stir-fried material to obtain the second mixture; control the temperature of the second mixture at 85°C and stir-fry for 12 minutes to obtain the third stir-fried material; add 10 parts of the pretreated Chinese prickly ash to the third stir-fried material and stir-fry for 5 minutes, and then cool to obtain the beef tallow hot pot base; the spices are prepared by mixing star anise, cardamom, fennel, cinnamon leaves, and cinnamon bark, and the ratio of the five is 1:1.2:1.5:0.8:1.5; the cooling is segmented cooling, cooling at 0°C for 30 minutes and then cooling at -15°C for 10 minutes; the stir-frying is carried out under vacuum conditions, and the vacuum condition is 40KPa.

[0039] Examples 2 - 9

[0040] Refer to the preparation method and parameter conditions of Example 1, and the specific differences are shown in Table 1.

[0041] Sensory Quality Evaluation of Example 10

[0042] The sensory quality evaluation criteria are shown in Table 1.

[0043] Table 1 Sensory Quality Evaluation Criteria

[0044]

[0045]

[0046] The sensory quality evaluation results of Examples 1 to 9 are shown in Table 2.

[0047] Table 2 Sensory quality evaluation of Examples 1 to 9

[0048] Example Vacuum condition / KPa Sensory score / point Example 1 40 81.5 Example 2 45 82.3 Example 3 50 82.6 Example 4 55 83.1 Example 5 60 83.4 Example 6 65 83.0 Example 7 70 82.7 Example 8 75 82.2 Example 9 80 81.5

[0049] As can be seen from Table 2, in Examples 1 to 4, too low a vacuum degree will cause the oxidation of components such as oil and spices in the hot pot base material, leading to food safety problems; in Examples 6 to 9, too high a vacuum degree during frying will extract the internal moisture of the hot pot base material, making the hot pot base material too dry and affecting the taste and quality of the hot pot. An appropriate vacuum degree can ensure that the hot pot base material will not lose its original taste due to excessive oxidation during frying, and can also help the hot pot base material maintain an appropriate humidity, making it reach the best state, which helps to keep the base material brightly colored and rich in fragrance. In Example 5, when frying under a vacuum condition of 60 KPa, its flavor substances are not easily volatilized and lost. The prepared beef tallow hot pot base material has a ruddy soup color, relatively shiny, bright and shiny, and is reddish-brown; it has a rich fragrance, relatively prominent, the oil fragrance is mellow, and it has the inherent fragrance of traditional hot pot; the spiciness, saltiness and lightness are moderate, the umami flavor is relatively strong, the aftertaste is relatively long, and the overall flavor is good. The highest sensory score is 83.4 points.

[0050] Example 11

[0051] Prepare pounded chili peppers: Wash and remove the stalks of dried chili peppers to obtain washed dried chili peppers; add the washed dried chili peppers to pure water and cook until swollen, then drain the excess water to obtain cooked dried chili peppers; the ratio of the number of parts of the dried chili peppers to the pure water is 1.5:4.5; add garlic grains, ginger grains, salt, cooking wine and chili seeds to the cooked dried chili peppers, mix evenly and put them into a mortar and pound them into a paste to obtain the pounded chili peppers; the ratio of the number of parts of dried chili peppers to chili seeds is 5:1; the cooking method is cold water soaking; the cold water soaking temperature is 3°C and the time is 25 min; the dried chili peppers include millet peppers, iron-sheet peppers and heavenly peppers, and the ratio of the number of parts of the three is 1:2:1.

[0052] Prepare pretreated Chinese prickly ash: Soak the Chinese prickly ash raw material in cold water at 2°C for 3 min and then drain the water to obtain the pretreated Chinese prickly ash.

[0053] Prepare beef tallow hot pot base material:

[0054] S1 Melt 100 parts of the beef tallow and heat it to 110°C, add 15 parts of the green onions, ginger and garlic, stir-fry for 5 min to obtain the first fried material; the ratio of the number of parts of green onions, ginger and garlic in the green onions, ginger and garlic is 2:1:1;

[0055] S2 Add the 40 parts of the pounded chili peppers and the 30 parts of the broad bean paste to the first stir-fried ingredients to obtain the first mixture; control the temperature of the first mixture at 100 °C and stir-fry for 30 minutes to obtain the second stir-fried ingredients;

[0056] S3 Add the 12 parts of the spices to the second stir-fried ingredients to obtain the second mixture; control the temperature of the second mixture at 85 °C and stir-fry for 12 minutes to obtain the third stir-fried ingredients; add the 10 parts of the pretreated Chinese prickly ash to the third stir-fried ingredients and stir-fry for 5 minutes, and then cool to obtain the beef tallow hot pot base; the spices are prepared by mixing star anise, amomum kravanh, fennel, cinnamon leaves, and Chinese cinnamon, and the ratio of the five is 1:1.2:1.5:0.8:1.5; the cooling is carried out in stages, cooling at 0 °C for 30 minutes and then cooling at -15 °C for 10 minutes; the stir-frying is carried out under vacuum conditions, and the vacuum condition is 60 KPa.

[0057] Examples 12 to 26

[0058] Refer to the preparation method and parameter conditions of Example 11, and the specific differences are shown in Table 3.

[0059] Sensory quality evaluation of Example 27

[0060] The sensory quality evaluation criteria are shown in Table 2; the sensory quality evaluation results of Examples 5, 11 to 26 are shown in Table 3.

[0061] Table 3 Sensory quality evaluation of Examples 5, 11 to 26

[0062]

[0063]

[0064] As can be seen from Table 3, in Examples 5, 11 to 14, when dried chili peppers are cooked by soaking in cold water, when the cooking temperature is 5°C and the cooking time is 25 minutes, the sensory score of the prepared beef tallow hot pot base is the highest. In Examples 15 to 20, the cooking method of dried chili peppers is soaking in warm water. By changing the cooking time and temperature, the sensory score of the prepared beef tallow hot pot base is slightly improved compared to soaking in cold water. In Examples 21 to 26, compared with soaking in cold water and warm water, high-temperature cooking can quickly make the dried chili peppers swell and release the flavor substances and pigments in them, making the pounded chili peppers more intense in color and flavor, and the color and fragrance of the prepared beef tallow hot pot base are also better. In Example 22, the best cooking temperature is 90°C, which can maintain the humidity and mellow fragrance of the chili peppers. In Examples 22, 25 to 26, if the cooking time is too short, the dried chili peppers are not easily mashed into a paste, the tissue texture is uneven, showing large particles, and the taste is poor; if the cooking time is too long, the water content is too much, making the chili pepper fragrance fade and the nutrients lost. In Example 25, when the cooking method of dried chili peppers is high-temperature cooking, the cooking temperature is 90°C and the cooking time is 8 minutes, the pounded chili peppers are obtained. After adding the pounded chili peppers to the hot pot base, the highest sensory score of the prepared hot pot base is 85.8 points, with moderate spiciness, saltiness and blandness, and a good overall flavor.

[0065] Example 28

[0066] Preparation of pounded chili peppers: Wash the dried chili peppers and remove the stalks to obtain washed dried chili peppers; add the washed dried chili peppers to pure water and cook until swollen, then drain the excess water to obtain cooked dried chili peppers; the ratio of the dried chili peppers to the pure water is 1.5:4.5; add garlic grains, ginger grains, salt, cooking wine and chili seeds to the cooked dried chili peppers, mix evenly and then put them into a mortar and pound them into a paste to obtain the pounded chili peppers; the ratio of the dried chili peppers to the chili seeds is 5:1; the cooking method is high-temperature cooking; the high-temperature cooking temperature is 90°C and the time is 8 minutes; the dried chili peppers include millet peppers, iron sheet peppers and sky-high peppers, and the ratio of the three is 1:2:1.

[0067] Preparation of pretreated Chinese prickly ash: Soak the Chinese prickly ash raw materials in cold water at 3°C for 3 minutes and then drain the water to obtain the pretreated Chinese prickly ash.

[0068] Preparation of beef tallow hot pot base:

[0069] S1 Melt 100 parts of the beef tallow and heat it to 110°C, add 15 parts of the green onions, ginger and garlic, and stir-fry for 5 minutes to obtain the first stir-fried material; the ratio of green onions, ginger and garlic in the green onions, ginger and garlic is 2:1:1;

[0070] S2 Add 40 parts of the pounded chili peppers and 30 parts of the broad bean paste to the first stir-fried material to obtain the first mixture; control the temperature of the first mixture to 100°C and stir-fry for 30 minutes to obtain the second stir-fried material;

[0071] S3 adds 12 parts of the spice to the second stir-fried material to obtain the second mixture; controls the temperature of the second mixture at 85 °C, stir-fries for 12 min to obtain the third stir-fried material; adds 10 parts of the pretreated Chinese prickly ash to the third stir-fried material and stir-fries for 5 min, and after cooling, obtains the beef tallow hot pot base material; the spice is prepared by mixing star anise, amomum kravanh, fennel, cinnamon leaves, and Chinese cinnamon, and the ratio of the five is 1:1.2:1.5:0.8:1.5; the cooling is carried out in stages, cooling at 0 °C for 30 min and then cooling at -15 °C for 10 min; the stir-frying is carried out under vacuum conditions, and the vacuum condition is 60 KPa.

[0072] Examples 29 - 35

[0073] Refer to the preparation method and parameter conditions of Example 28, and the specific differences are shown in Table 4.

[0074] Comparative Example 1

[0075] The beef tallow hot pot base material is prepared according to the method of Example 28, but the difference is that the Chinese prickly ash is not pretreated.

[0076] Sensory quality evaluation of Example 36

[0077] The sensory quality evaluation criteria are shown in Table 2; the sensory quality evaluation results of Examples 25, 28 - 35, and Comparative Example 1 are shown in Table 4 and Figure 1 as shown.

[0078] Table 4 Sensory quality evaluation of Examples 25, 28 - 35, and Comparative Example 1

[0079] Example Cold water temperature / °C Soaking time / min Sensory score / point Example 25 2 3 85.8 Example 28 3 3 86.3 Example 29 5 3 85.7 Example 30 6 3 85.4 Example 31 3 5 86.8 Example 32 3 6 86.5 Example 33 3 8 86.1 Example 34 3 9 85.8 Example 35 3 10 85.3 Comparative example 1 / / 75.5

[0080] As can be seen from Table 4 and Figure 1 It can be seen that in Examples 25, 28 - 30, soaking the Chinese prickly ash in cold water can avoid the loss of the numbing substances in the Chinese prickly ash during the soaking stage. When the cold water soaking temperature is 3 °C, the numbness degree in the beef tallow hot pot base material is relatively stable. In Examples 28, 31 - 35, if the soaking time of the Chinese prickly ash is too long, the Chinese prickly ash will absorb too much water, resulting in a weakened numbing taste, and the bitter taste in the Chinese prickly ash will also be released; if the soaking time is too short, the Chinese prickly ash cannot fully release its fragrance and numbing taste, resulting in insufficient flavor of the beef tallow hot pot base material. In Example 31, the Chinese prickly ash raw material is soaked in cold water at 3 °C for 5 min and then drained to obtain the pretreated Chinese prickly ash. When the pretreated Chinese prickly ash is added to the beef tallow hot pot base material, the highest sensory score is 86.8 points. The beef tallow hot pot base material has a moderate spicy, salty, and light taste, a relatively strong umami taste, and a relatively long aftertaste, and the overall flavor is good. In Comparative Example 1, the Chinese prickly ash is not pretreated, and the numbing substances in the Chinese prickly ash cannot be fully released, and the spicy taste of the prepared beef tallow hot pot base material is not prominent, and the sensory score is only 75.5 points.

[0081] Embodiment 37

[0082] Preparation of Ciba peppers: Wash dry peppers and remove stems to obtain washed dry peppers; add the washed dry peppers into pure water and cook them until they swell, and drain excess water to obtain boiled dry peppers; the ratio of the dry peppers to the pure water is 1.5:4.5; add garlic, ginger, salt, cooking wine and pepper seeds to the boiled dry peppers, mix well, put them into a mortar and pound them into a paste to obtain the Ciba peppers; the ratio of the dry peppers to the pepper seeds is 5:1; the cooking method is high-temperature cooking; the high-temperature cooking temperature is 90°C, and the time is 8 minutes; the dry peppers include millet peppers, iron peppers and chili peppers, and the ratio of the three is 1:2:1.

[0083] Preparation of pretreated pepper: soak the pepper raw material in 3° C. cold water for 5 minutes and then drain the water to obtain the pretreated pepper.

[0084] Prepare the beef hotpot base:

[0085] S1: melt 100 parts of the butter and heat it to 120° C., add 15 parts of the scallion, ginger and garlic, and stir-fry for 5 minutes to obtain the first stir-fry material; the proportion of scallion, ginger and garlic in the scallion, ginger and garlic is 2:1:1;

[0086] S2: adding 40 parts of the glutinous rice pepper and 30 parts of the bean paste to the first stir-fried material to obtain a mixed material 1; controlling the temperature of the mixed material 1 to 100° C. and stir-frying for 30 minutes to obtain a second stir-fried material;

[0087] S3 adds 12 parts of the spices to the second stir-fried material to obtain a second mixture; controls the temperature of the second mixture to 85°C, stir-fries for 12 minutes to obtain a third stir-fried material; adds 10 parts of the pretreated pepper to the third stir-fried material and stir-fries for 5 minutes, and obtains the beef hot pot base after cooling; the spices are prepared by mixing star anise, cardamom, fennel, bay leaf, and cinnamon, and the proportion of the five is 1:1.2:1.5:0.8:1.5; the cooling is segmented cooling, cooling at 0°C for 30 minutes and then cooling to -15°C for 10 minutes; the stir-frying is carried out under vacuum conditions, and the vacuum condition is 60KPa.

[0088] Embodiments 38 to 50

[0089] Referring to the preparation method and parameter conditions of Example 37, the specific differences are shown in Table 5.

[0090] Table 5 Specific preparation parameters of Examples 38 to 50

[0091]

[0092]

[0093] Example 51 Sensory Quality Evaluation

[0094] The sensory quality evaluation criteria are shown in Table 2; the sensory quality evaluation results of Examples 34, 37 to 50 are shown in Table 6.

[0095] Table 6 Sensory Quality Evaluation of Examples 34, 37 to 50

[0096] Example Sensory score / point Example 34 86.8 Example 37 87.2 Example 38 86.9 Example 40 87.6 Example 41 87.1 Example 42 87.2 Example 43 86.6 Example 44 87.8 Example 45 88.3 Example 46 87.5 Example 47 88.8 Example 48 88.0 Example 49 89.4 Example 50 89.0

[0097] As can be seen from Table 6, in Examples 34, 37 to 41, by changing the frying temperature and time of the first fried ingredients, the fragrance of beef tallow can be fully released. When the frying temperature is 120 °C and the frying time is 8 min, the fragrance is the strongest. In Examples 40, 42 to 46, by changing the frying temperature and time of the second fried ingredients, if the frying time is too long, the sticky rice pepper and broad bean paste will produce a burnt smell; if the frying time is insufficient, their spiciness cannot be fully released. When the frying temperature is 110 °C and the frying time is 50 min, the spiciness and color of the sticky rice pepper and broad bean paste can be released, producing fresh and fragrant substances. In Examples 45, 47 to 50, by changing the frying temperature and time of the third fried ingredients, it can ensure that the fragrance of the spices is fully released and no bitterness is produced, and the numb taste of the pretreated Chinese prickly ash can also be fully incorporated into the hot pot base. In Example 49, when the first fried ingredients are fried at 120 °C for 8 min, the second fried ingredients are fried at 110 °C for 50 min, and the third fried ingredients are fried at 90 °C for 15 min, the resulting beef tallow hot pot base has a rosy soup color, strong fragrance, and moderate spiciness, saltiness and blandness, and the highest sensory score is 89.4 points.

[0098] Example 52

[0099] Prepare the sticky rice pepper and pretreated Chinese prickly ash according to the method of Example 37 above.

[0100] Prepare the beef tallow hot pot base:

[0101] S1 Melt 100 parts of the beef tallow and heat it to 120 °C, add 15 parts of the scallions, ginger and garlic, and fry for 8 min to obtain the first fried ingredients; the ratio of scallions, ginger and garlic in the scallions, ginger and garlic is 2:1:1;

[0102] S2 Add 40 parts of the sticky rice pepper and 30 parts of the broad bean paste to the first fried ingredients to obtain a mixture one; control the temperature of the mixture one at 110 °C and fry for 50 min to obtain the second fried ingredients;

[0103] S3 adds 12 parts of the spice to the second stir-fried material to obtain the second mixture; controls the temperature of the second mixture at 90 °C, stir-fries for 15 min to obtain the third stir-fried material; adds 10 parts of the pretreated Chinese prickly ash to the third stir-fried material and stir-fries for 5 min, and after cooling, obtains the beef tallow hot pot base material; the spice is prepared by mixing star anise, amomum kravanh, fennel, cinnamon leaves, and Chinese cinnamon, and the ratio of the five is 1:1.2:1.5:0.8:1.5; the cooling is segmented cooling, cooling at 2 °C for 30 min and then cooling at -15 °C for 10 min; the stir-frying is carried out under vacuum conditions, and the vacuum condition is 60 KPa.

[0104] Examples 53 - 61

[0105] Referring to the preparation method and parameter conditions of Example 52, the specific differences are shown in Table 7.

[0106] Comparative Example 3

[0107] The beef tallow hot pot base material is prepared according to the method of Example 52, but different is that 12 parts of the pretreated Chinese prickly ash are added to the third stir-fried material and stir-fried for 5 min, and cooled to room temperature at 0 °C to obtain the beef tallow hot pot base material.

[0108] Sensory quality evaluation of Example 62

[0109] The sensory quality evaluation criteria are shown in Table 2; the sensory quality evaluation results of Examples 49, 52 - 60, and Comparative Example 3 are shown in Table 7.

[0110] Table 7 Sensory quality evaluation of Examples 49, 52 - 61, and Comparative Example 3

[0111]

[0112]

[0113] As can be seen from Table 7, in Examples 49, 52 - 57, controlling the temperature and time of the first-stage cooling can ensure that the oil in the base material solidifies evenly. When the first-stage cooling temperature is 3 °C and the cooling time is 32 min, the taste of the prepared beef tallow hot pot base material is the best. In Examples 55, 58 - 61, controlling the temperature and time of the second-stage cooling can reduce the phenomenon of solidification and stratification. In Example 60, when the first-stage cooling temperature is 3 °C, the cooling time is 32 min, the second-stage cooling temperature is -13 °C, and the cooling time is 12 min, the prepared beef tallow hot pot base material has a rosy and shiny soup color, is bright, is reddish-brown, has a strong and prominent fragrance, is moderately spicy, salty, and fresh, has a long aftertaste, has a good overall flavor, and the highest sensory score is 91.5 points. In Comparative Example 3, cooling to room temperature at 0 °C without segmented cooling, the prepared beef tallow hot pot base material has an unremarkable spicy taste, a general overall flavor, and the sensory score is significantly reduced.

[0114] Although embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a beef tallow hot pot base, characterized in that: The preparation steps of the beef tallow hot pot base are as follows: S1 Melt the beef tallow and heat it to 110 - 140°C, add scallions, ginger, and garlic, stir-fry for 5 - 10 minutes to obtain the first stir-fried material; S2 Add the pounded chili peppers and broad bean paste to the first stir-fried material to obtain the first mixture; control the temperature of the first mixture at 100 - 115°C, stir-fry for 30 - 60 minutes to obtain the second stir-fried material; S3 Add the spices to the second stir-fried material to obtain the second mixture; control the temperature of the second mixture at 85 - 95°C, stir-fry for 12 - 18 minutes to obtain the third stir-fried material; add the pretreated Chinese prickly ash to the third stir-fried material and stir-fry for 5 minutes, and after cooling, obtain the beef tallow hot pot base; All the stir-frying is carried out under vacuum conditions.

2. The preparation method of a beef tallow hot pot base according to claim 1, characterized in that: The preparation steps of the pretreated Chinese prickly ash are as follows: Soak the Chinese prickly ash raw material in cold water for 3 - 10 minutes and then drain the water to obtain the pretreated Chinese prickly ash.

3. The preparation method of a beef tallow hot pot base material according to claim 2, characterized in that: The temperature of the cold water is 2 - 6°C.

4. The preparation method of a beef tallow hot pot base according to claim 1, characterized in that: The vacuum condition is 40 - 80 KPa.

5. The preparation method of a beef tallow hot pot base according to claim 1, characterized in that: The cooling in S3 is segmented cooling; the segmented cooling is to cool at 0 - 5°C for 30 - 35 minutes and then cool at - 15 - - 10°C for 10 - 15 minutes.

6. The preparation method of a beef tallow hot pot base according to claim 1, characterized in that: The preparation steps of the pounded chili peppers are as follows: Wash the dried chili peppers and remove the stalks to obtain the washed dried chili peppers; add the washed dried chili peppers to pure water and cook until swollen, drain the excess water to obtain the cooked dried chili peppers; the ratio of the dried chili peppers to the pure water is 1.5∶4.5; add salt, cooking wine, and chili seeds to the cooked dried chili peppers, mix evenly, and then put them into a mortar and pound them into a paste to obtain the pounded chili peppers.

7. The preparation method of a beef tallow hot pot base according to claim 6, characterized in that: The cooking methods include cold water soaking, warm water soaking, and high-temperature cooking.

8. The preparation method of a beef tallow hot pot base according to claim 7, characterized in that: The temperature of the cold water soaking is 0 - 10°C; the temperature of the warm water soaking is 45 - 50°C; the temperature of the high-temperature cooking is 85 - 95°C.

9. The preparation method of a beef tallow hot pot base material according to claim 7, characterized in that: The time of the cold water soaking is 25 - 30 minutes; the time of the warm water soaking is 15 - 20 minutes; the time of the high-temperature cooking is 5 - 10 minutes.

10. The preparation method of a beef tallow hot pot base according to claim 1, characterized in that: The preparation method of the beef tallow hot pot base is any one of claims 1 - 9; by changing the vacuum degree during stir-frying, the sensory score of the prepared beef tallow hot pot base is 83.4 points; by changing the cooking method, cooking temperature, and cooking time of the dried chili peppers during the preparation of the pounded chili peppers, the sensory score of the prepared beef tallow hot pot base is 85.8 points; by pretreating the Chinese prickly ash and changing the temperature and time of cold water soaking, the sensory score of the prepared beef tallow hot pot base is 86.8 points; by changing the stir-frying temperature and time in the three stages of segmented stir-frying, the sensory score of the prepared beef tallow hot pot base is 89.4 points; by changing the cooling time and temperature in the two stages of segmented cooling, the sensory score of the prepared beef tallow hot pot base is 91.5 points.

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