Composite segmented stir-frying aroma enhancement process for hotpot condiment

Abstract

The invention relates to the technical field of food processing, and discloses a hotpot condiment composite segmented stir-frying aroma enhancement technology, and the hotpot condiment comprises beef tallow, spices, pungent litse fruit essential oil, liquid beef essence, ethyl maltol, linalyl acetate, beef powder, collagen peptide and yeast extract; the hotpot condiment further comprises extraction oil, and the addition amount of the extraction oil is 1 / 80-1 / 40 of the total raw material mass of the hotpot condiment. The step of sectionally frying comprises the following steps: (1) frying the pretreated beef tallow, scallion, ginger and garlic at 160 DEG C for 10 minutes; (2) continuously feeding the chili and the thick broad-bean sauce, and frying for 15 minutes under the condition of 140 DEG C; (3) adding the crushed spices and pungent litse fruit essential oil, and stir-frying for 8 minutes under the condition of 120 DEG C; and (4) adding the extraction oil, braising, and performing after-ripening. Through the method of raw material pretreatment, segmented thermal excitation and braising after-ripening, the balance between the dissolution efficiency of flavor substances and the sensory quality is realized, and the problem that the sensory quality of a traditional process is not ideal is solved through the composite action of white spirit soaking and flavor collagen peptide.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a composite segmented frying and flavoring process for hot pot base. Background Art

[0002] The core competitiveness of hot pot bases lies in their unique flavor and aroma, making flavor enhancement technology a perennial research and development focus in the industry. Currently, consumer demand for hot pot flavors is diversifying, with consumers seeking not only the traditional spicy, savory flavor but also a focus on layered, natural, and healthy aromas. Industry-wide flavor enhancement research focuses on the development of natural spices, flavor extraction technologies, compounding process optimization, and the application of new additives, aiming to enhance the richness, stability, and distinctness of product aromas through technological innovation.

[0003] From the perspective of technical approaches, traditional flavoring relies on the direct addition of flavors and spices (such as meat paste and spice essential oils), but due to consumers' demands for "clean labels", natural flavoring has become the mainstream trend. In the traditional frying process, high temperature (>120°C) will cause a large amount of heat-sensitive flavor substances (such as linalool and limonene) in the spices to volatilize, with a loss rate of up to 30% to 50%, and the aroma retention rate is low. In addition, the cell wall structure of spices is dense, and conventional crushing (particle size>80 mesh) is difficult to destroy the cell structure. The dissolution rate of water-soluble and fat-soluble flavor substances (such as capsaicin and anethole) is less than 40%, and it depends on long-term boiling, high energy consumption and reduced aroma quality. Therefore, there is an urgent need to develop a new hot pot base flavoring process. Summary of the Invention

[0004] The present invention aims to provide a composite segmented frying and flavoring process for hot pot base, so as to solve the problem of unsatisfactory sensory quality caused by insufficient dissolution of flavor substances in traditional flavoring technology.

[0005] To achieve the above-mentioned purpose, the present invention adopts the following technical scheme: a composite segmented frying and flavoring process for hot pot base, wherein the raw materials of the hot pot base include litsea cubeba essential oil, flavoring polypeptides and spices, wherein the flavoring polypeptides include collagen peptides and yeast extracts mixed in equal mass ratios, and the spices are pretreated with white wine.

[0006] Preferably, as an improvement, the hot pot base includes the following raw materials in parts by mass: 38-43 parts of butter, 2.20-2.60 parts of spices, 0.03-0.07 parts of Litsea cubeba essential oil, 0.08-0.13 parts of liquid beef flavor, 0.01-0.03 parts of ethyl maltol, 0.06-0.09 parts of linalyl acetate, 0.08-0.12 parts of beef powder, 0.008-0.012 parts of collagen peptides, and 0.008-0.012 parts of yeast extract; and also includes refined oil, and the amount of refined oil added is 1 / 80 to 1 / 40 of the total mass of the raw materials of the hot pot base.

[0007] Preferably, as an improvement, the hot pot base comprises the following raw materials in parts by mass: 40 parts of butter, 2.30 parts of spices, 0.05 parts of Litsea cubeba essential oil, 0.1 parts of liquid beef flavor, 0.02 parts of ethyl maltol, 0.08 parts of linalyl acetate, 0.10 parts of beef powder, 0.01 parts of collagen peptides, and 0.01 parts of yeast extract; the amount of refined oil added is 1 / 40 of the total mass of the hot pot base raw materials.

[0008] Preferably, as an improvement, the spice pretreatment operation is: mixing and grinding the spices, and then soaking them in white wine.

[0009] Preferably, as an improvement, the soaking treatment time is 40 minutes.

[0010] Preferably, as an improvement, the butter is pretreated before frying, and the pretreatment operation is: boiling the butter at 150-160° C. for 20 minutes, and adding liquid beef essence during the boiling process.

[0011] Preferably, as an improvement, the steps of segmented frying are as follows:

[0012] (1) Stir-fry the pretreated butter with onion, ginger and garlic at 160°C for 10 min;

[0013] (2) Add chili peppers and bean paste and stir-fry at 140°C for 15 minutes;

[0014] (3) Add the crushed spices and Litsea cubeba essential oil and stir-fry at 120°C for 8 minutes.

[0015] (4) Adding refined oil;

[0016] (5) Stewing and post-cooking: Stew at 85℃ for 30-60 minutes.

[0017] Preferably, as an improvement, the preparation method of the refined oil is: fry coriander, shallot, and celery in an oil-oil ratio of 1 / 80-1 / 40 at 160°C, extract the aroma, remove the residue, and set aside; the mass ratio of coriander, shallot, and celery is 1:1:2.

[0018] The principles and advantages of this solution are as follows: In actual application, this technical solution achieves a balance between flavor dissolution efficiency and sensory quality through a systematic strategy of raw material pretreatment - staged thermal stimulation - component synergistic compounding - stewing and post-ripening. Through the combined effects of liquor soaking, stewing, and flavor-enhancing collagen peptides, a multi-component synergistic model of "terpenes-phenols-aldehydes" is constructed to solve the problem of single aroma in traditional formulas. The process innovations in the technical research and development stage are as follows:

[0019] 1. Spice pretreatment stimulates aroma release: ethanol's strong permeability is used to disrupt the cellular structure of spices (such as the cell walls of fennel and Sichuan peppercorns), promoting the dissolution of fat-soluble flavor compounds (such as estragole and limonene). Experiments have shown that soaking in liquor for 40 minutes can increase the estragole content from 6.597% to 28.132% and the anethole content from 0.169% to 19.618%, confirming the significant extraction efficiency of ethanol for phenols and terpenes. Furthermore, this technical solution balances dissolution rate and soup clarity by grinding spices to 20-40 mesh. Excessively fine spice powder (>80 mesh) can easily lead to a cloudy soup (for example, the turbidity rate of sample 5-1 increased by 15%), while excessively coarse powder (<20 mesh) can result in insufficient flavor release (for example, the dissolution rate of eucalyptol decreased by 30%).

[0020] 2. Thermal stimulation and retention during the stir-frying process: During the high-temperature stage (160°C), butter oxidizes to produce characteristic fatty aromas such as (E)-2-decenal and n-octanal (e.g., the n-octanal content in regular butter is 10.295%). Simultaneously, ginger, scallions, and garlic caramelize to produce sulfur-containing compounds (e.g., diallyl disulfide), imparting a burnt and spicy aroma. During the medium-temperature stage (140°C), capsaicin and esters (e.g., linalyl acetate) from the chili peppers and bean paste are gradually released, forming a complex spicy flavor system with the terpenes (e.g., myrcene) in the spices. During the low-temperature stewing (85°C / 60 min), prolonged thermal diffusion promotes the dissolution of less volatile compounds (e.g., triacetin and estragole). Experimental results show that stewing for 60 minutes can increase the linalool content from 14.97% to 17.09% and the linalyl acetate from 10.5% to 18.2%, significantly increasing the complexity of the aroma.

[0021] 3. Distribution effect between oil and water phase: Beef tallow, as a fat-soluble carrier, preferentially dissolves terpenes (e.g., limonene, with a solubility of 10.835%) and aldehydes (e.g., nonanal, 10.041%), forming a base for fat aroma. Synergistic dissolution of aqueous components: Water-soluble umami compounds (e.g., amino acids and nucleotides) in fermented doubanjiang and fermented glutinous rice form an emulsified system with fat-soluble flavor compounds, enhancing aroma retention (e.g., Sample 6-1 scored 7.714 for its richness).

[0022] 4. Synergistic Effects of Functional Excipients: Yeast extract provides linalool (22.438%), while its flavor nucleotides (such as IMP) interact with spice volatiles to create a "flavor-aroma" synergy, enhancing the richness (e.g., Sample 5-1 scored 6.667 for richness). Liquor and flavor peptides: Ethanol promotes spice dissolution, while collagen peptides extend the aroma's longevity by adsorbing flavor molecules (e.g., Sample 1-3 scored 7.3 for fragrance persistence).

[0023] 5. Systematic synergy between process and formula: Stir-frying in stages: high temperature to stimulate the fat aroma (butter simmering) → medium temperature to release the spicy flavor (chili stir-frying) → low temperature simmering to blend (spices post-ripening), to avoid high temperatures that damage heat-sensitive substances (for example, linalool loses 40% at temperatures above 160°C). Oil-water emulsification: Lecithin (from soybean oil) and protein (beef powder) form a stable emulsification system to reduce flavor separation. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 This is a comparison chart of the aroma and flavor of the fried samples No. 1 to No. 3 in the examples of the present invention.

[0025] Figure 2 This is a comparison chart of the aroma and flavor of the fried samples No. 2, No. 4, and No. 5 in the examples of the present invention.

[0026] Figure 3 This is a comparison chart of the aroma and flavor of the fried samples No. 3, No. 6, and No. 7 in the examples of the present invention.

[0027] Figure 4 This is a comparison chart of the aroma and flavor of the fried samples No. 2 and No. 3 in the examples of the present invention.

[0028] Figure 5 This is a comparison chart of the aroma and flavor of the fried samples No. 4 and No. 6 in the examples of the present invention.

[0029] Figure 6 1 is a comparison chart of the aroma and flavor of the fried samples No. 5 and No. 7 in the examples of the present invention.

[0030] Figure 7 This is a graph showing the effect of liquor soaking time on sensory organs in an embodiment of the present invention. DETAILED DESCRIPTION

[0031] The following is further described in detail through specific embodiments, but the embodiments of the present invention are not limited thereto. Unless otherwise specified, the technical means used in the following embodiments are conventional means well known to those skilled in the art; the experimental methods used are all conventional methods; and the materials, reagents, etc. used are all commercially available.

[0032] Program Overview:

[0033] A composite segmented frying and flavoring process for hot pot base comprises the following steps:

[0034] Step 1, raw material selection: the raw materials of the hot pot base are optimized to be 38-43 parts of butter, 2.20-2.60 parts of spices, 0.03-0.07 parts of Litsea cubeba essential oil, 0.08-0.13 parts of liquid beef essence, 0.01-0.03 parts of ethyl maltol, 0.06-0.09 parts of linalyl acetate, 0.08-0.12 parts of beef powder, 0.008-0.012 parts of collagen peptides, and 0.008-0.012 parts of yeast extract; it also includes refined oil, and the amount of the refined oil added is 1 / 80 to 1 / 40 of the total mass of the hot pot base raw materials; the preparation method of the refined oil is as follows: coriander (1%), shallot (1%), and celery (2%) are put into oil at a temperature of 160° C. according to the oil-fat ratio of 1 / 80-1 / 40, fried, extracted and the residue is removed for later use;

[0035] The preferred formula is: 40 parts of butter, 2.30 parts of spices, 0.05 parts of Litsea cubeba essential oil, 0.1 parts of liquid beef flavor, 0.02 parts of ethyl maltol, 0.08 parts of linalyl acetate, 0.10 parts of beef powder, 0.01 parts of collagen peptide, and 0.01 parts of yeast extract; the amount of refined oil added is 1 / 40 of the total mass of the hot pot base ingredients;

[0036] Step 2, spice processing: Grind the mixed spices (star anise, cloves, white pepper, angelica dahurica, amomum villosum, tsaoko, pine, cumin, cinnamon, galangal, bay leaves, etc.) into 20-40 mesh, and then soak them in 52-60° white wine for 40 minutes to promote the dissolution of aroma components (estragole, limonene);

[0037] Step 3: Pre-treating the butter: Boil the butter at 150-160°C for 20 minutes to stimulate the production of aldehyde and ketone flavor substances (such as (E)-2-decenal). During the boiling process, add liquid beef essence (0.1 part) to enhance the fat aroma.

[0038] Step 4: Stir-fry in sections:

[0039] (1) Stir-fry the pretreated butter with onion, ginger and garlic at 160°C for 10 min;

[0040] (2) Continue to add chili peppers and bean paste, stir-fry at 140°C for 15 minutes, and add spice liquid soaked in white wine to promote the formation of esters and alcohols;

[0041] (3) Add the crushed spices and Litsea cubeba essential oil and stir-fry at 120°C for 8 minutes.

[0042] (4) Adding refined oil;

[0043] (5) Post-cooking: Stew at 85°C for 60 minutes to promote flavor fusion and dissolve non-volatile substances.

[0044] 1. Standardize evaluation terms before sensory evaluation

[0045] By forming a professional aroma sensory evaluation team and introducing relevant hot pot and seasoning aroma evaluation knowledge to the team members, they can understand how to evaluate aroma components. By consulting relevant literature, the sensory evaluation words of aromas that may be involved in hot pot bases were counted. The results are as follows:

[0046] Table 1: Aroma descriptors of hot pot and seasonings and their possible origins

[0047] Serial number Aroma sensory descriptors Possible raw materials 1 Fatty aroma Oils, fats, flavors and spices, etc. 2 Burnt aroma Oils, fats, flavors and spices, etc. 3 milky flavor Oils, butter, flavors and spices, etc. 4 Meaty aroma Oils, flavors and spices, etc. 5 salty flavor Flavors and Fragrances 6 sweet fragrance Ginger, cinnamon, shallot, celery, tangerine peel, etc. 7 Sour aroma Lactic acid, fermented black beans, fermented bean paste, etc. 8 Spicy flavor Star anise, bay leaves, cinnamon, cloves, etc. 9 Fermented aroma fermented black beans, fermented bean paste, pickled vegetables, etc. 10 Sichuan pepper aroma Sichuan pepper, Sichuan pepper extract, flavors and spices 11 Chili aroma Chili pepper, chili pepper extract, flavors and spices

[0048] As shown in Table 1: There are about 11 types of aroma classifications for hot pot base. Other aromas, such as spice aroma (star anise, cinnamon, licorice, etc.), should belong to the spicy aroma category.

[0049] 2. Flavoring Substance Type and Content Detection

[0050] Effects of refined oil and added amount on flavor substances

[0051] 1) Preparation of refined oil: Fry cilantro (1%), shallot (1%), and celery (2%) at a ratio of 1 / 80-1 / 40 in oil at 160°C to extract the aroma. Remove the residue and set aside.

[0052] 2) Crude oil: refers to crude butter.

[0053] The flavor substances after stir-frying of crude oil, 1 / 80 refined oil, and 1 / 40 refined oil with hot pot base were tested. The results showed that the flavor substances contained in crude oil include aldehydes (n-octanal, n-nonanal) and alkenes ((S)-(-)-limonene), while the flavor substances added with parsley (2%), shallot (1%), and coriander (1%) include aldehydes, alkenes, alcohols, and esters. The new flavor substances added after adding parsley, shallot, and coriander are: n-octanol (with a strong oily smell and citrus flavor), eucalyptol (with a pungent smell similar to camphor, and with notes of eucalyptus oil and spike lavender oil), coconut aldehyde (with a coconut aroma, and after dilution, it has a fruity aroma like peach, apricot, and pear), 2-undecenal (with a strong fresh aldehyde smell), ethyl decanoate (with a fruity and winey aroma, with notes like pear and brandy), etc. While crude oil contains 33 aroma compounds, the addition of celery, chives, and cilantro brings the total to 48, enriching the flavor. Test results indicate that the increased raw material quality leads to a significant increase in the aroma components. For example, n-octanal is present at 7.664% at a 1 / 80 addition, rising to 8.87% at a 1 / 40 addition. n-nonanal is present at 11.456% at a 1 / 80 addition, rising to 13.929% at a 1 / 40 addition.

[0054] 3. Effects of addition amount and different stewing and ripening conditions on flavor substances

[0055] The flavor components of the hot pot bases prepared by adding 1 / 80 of the stir-fried base and simmering at a constant temperature of 85℃ for 30 minutes, adding 1 / 80 of the stir-fried base and simmering at a constant temperature of 85℃ for 60 minutes, adding 1 / 40 of the stir-fried base and simmering at a constant temperature of 85℃ for 30 minutes, and adding 1 / 40 of the stir-fried base and simmering at a constant temperature of 85℃ for 60 minutes were tested respectively.

[0056] Results showed that a base sauce prepared by stir-frying ingredients (celery, scallions, and coriander) at a ratio of 1 / 80 and simmering at a constant temperature for 30 minutes released 61 substances, while simmering at a constant temperature for 60 minutes released 77 substances. This indicates that constant temperature storage allows for the full release of substances, enriching the product's flavor. Furthermore, extended storage time allows for the full release of flavor compounds, allowing them to dissolve in the hot pot. For example, the content of linalool reached 14.97% after 30 minutes and 17.087% after 60 minutes, while the content of linalyl acetate reached 10.496% after 30 minutes and 18.197% after 60 minutes. This clearly demonstrates that simmering time has an impact on the dissolution of flavor compounds in the product.

[0057] 4. Changes in physical and chemical indicators after simmering at 85℃ for 30min and 60min

[0058] Hot pot bases with 1 / 80 to 1 / 40 added oil (accounting for 1 / 80-1 / 40 of the total hot pot base oil content, with the remainder being raw oil) were simmered at 85°C. Changes in product color and acid value were measured during the simmering process. The color testing method followed GB / T 22460, and the acid value testing method followed GB 5009.229. The test results are shown in Table 2. The results show that for bases prepared with oil extracted from celery (2%), scallions (1%), and cilantro (1%), color was the most significantly affected by the physicochemical parameters during the simmering process. With extended simmering, color changed by 0.3 red points within 30 minutes, with relatively little change in the next 30 minutes. The acid value, however, had little effect.

[0059] Table 2 Changes in physical and chemical indicators of products during constant temperature stewing process

[0060]

[0061]

[0062] 5. The flavor data of the base material stir-fried with celery (2%), shallot (1%), and coriander (1%) was compared with that of the base material without celery, shallot, and coriander. At the same time, simmering experiments of different times (30 min and 60 min) were conducted to verify the effect of simmering time on the dissolution of flavor substances. At the same time, sensory evaluation was performed to verify the consistency between the sensory data; the results are shown in Tables 3 and 4.

[0063] Table 3 Flavor data of stir-fried base with addition of (scallions, celery, and coriander)

[0064]

[0065]

[0066] Table 4 Flavor data of original recipe base

[0067]

[0068]

[0069] The results showed that there were 31 flavor substances added (scallions, celery, and coriander), and 24 flavor substances added without shallots, celery, and coriander, indicating that adding substances such as coriander can increase the flavor substances of the product. In the base material with added substances such as coriander, the contents of limonene, eucalyptol, linalool, and (E)-3,7-dimethyl-2,6-octadienal were relatively high, respectively: 7.971% (with a characteristic smell), 7.463% (with a pungent smell similar to camphor, and with the rhyme of eucalyptus oil and spike lavender oil), 16.321% (with a strong green and sweet woody green aroma, similar to the aroma of rosewood, and more like the green fragrance of freshly baked green tea, with both lilac and lily of the valley The aroma is soft, light, and lingering, with hints of rose and woody fruit. Left-handed aromas are sweet and mellow, while right-handed aromas are light and green. (The original recipe, without coriander, contains relatively low levels of eucalyptol (4.096%) and linalool (4.335%), indicating that the base flavor with coriander and other ingredients is richer and more concentrated than the original recipe.)

[0070] 6. The base material fried with coriander and other ingredients was stewed for 60 minutes, and the types and contents of its flavor substances were tested. The flavor data of the original formula base material were compared. The results showed that the base material fried with coriander and other ingredients was stewed for 60 minutes, and a total of 36 flavor substances were dissolved. The original formula without coriander and other ingredients and without stewing dissolved a total of 24 flavor substances. After stewing, the content of some characteristic substances increased, such as linalool (with a strong green and sweet woody green aroma, similar to the aroma of rosewood, and more like the green aroma of freshly baked green tea, with the floral scent of lilac, lily of the valley and rose, as well as woody and fruity aroma. The aroma is soft, light and penetrating, and not very long-lasting. Left-handed is sweet and mellow, while right-handed is light and green.) 19.622%, eucalyptol (with a pungent smell similar to camphor, and with the rhythm of eucalyptus oil and spike lavender oil) 5.066%, both of which are higher than the content of the original formula base material that was not stewed. After stewing, other flavor compounds were significantly released, including ocimene (with a floral, grassy aroma and hints of orange blossom), (-)-α-caryophyllene (with a menthol-like odor, brought in by cloves), citronellal (with lemon, citronella, and rose notes, brought in by vanilla), and estragole (with an aniseed and grassy aroma, brought in by cumin). These compounds were not detected in the original formula. In summary, the stewing process can increase the content of characteristic flavors in instant products and express flavor compounds that are difficult to dissolve in the base.

[0071] 3. Sensory Evaluation

[0072] 1. The influence of flavoring substances and stewing process on sensory perception

[0073] Sensory evaluations were conducted on the base of the stir-fried sauce with coriander and other ingredients, the stewed sauce, and the original sauce, examining the aroma and flavor. The sample numbers for comparison are:

[0074] Sample fried with original formula: No. 1;

[0075] 1 / 80 Sample stir-fried with coriander and other ingredients: No. 2;

[0076] 1 / 40 Samples stir-fried with coriander and other ingredients: No. 3;

[0077] 1 / 80: Samples stir-fried with coriander and other ingredients and simmered for 30 minutes: No. 4;

[0078] 1 / 80: Samples stir-fried with coriander and other ingredients and stewed for 60 minutes: No. 5;

[0079] 1 / 40: Samples stir-fried with coriander and other ingredients and simmered for 30 minutes: No. 6;

[0080] 1 / 40: Sample stir-fried with coriander and other ingredients and simmered for 60 minutes: No. 7.

[0081] Sensory evaluation results Figure 1-6 As shown: The aroma and flavor results show that 1 / 40 of the samples fried with coriander and other ingredients were the most selected ( Figure 1 ), indicating that increasing the amount of coriander and other raw materials can make the product more fragrant and flavorful, and the flavor substance detection results are consistent. Prolonging the stewing time can make the aroma substances dissolve, making people feel better after smelling. There is no difference in flavor between stewing for 30 minutes and 60 minutes, but the overall effect is better than not stewing ( Figure 2 The longer the stewing time, the more aromatic substances can be dissolved, making people feel better after smelling. In terms of flavor, the flavor of stewing for 30min, 60min, and 60min is richer ( Figure 3 ).like Figure 4 As shown in the figure: 1 / 80 of the sample was stir-fried with coriander and other ingredients (No. 2), and 1 / 40 of the sample was stir-fried with coriander and other ingredients and then stewed (No. 3). The aroma and flavor of the base material are compared. The base material with more coriander and other ingredients added has richer aroma and flavor. Figure 5 As shown in the figure: 1 / 80 of the sample with coriander and other ingredients added was stewed for 30 minutes (No. 4), and 1 / 40 of the sample with coriander and other ingredients added was stewed for 30 minutes (No. 6). The aroma and flavor of the base material with increased amount of coriander and other ingredients added was richer. Figure 6 As shown: 1 / 80 of the sample was stir-fried with coriander and other ingredients and simmered for 60 minutes (No. 5), and 1 / 40 of the sample was stir-fried with coriander and other ingredients and simmered for 60 minutes (No. 7). The aroma and flavor were compared. Increasing the amount of coriander and other ingredients added to the base material and simmering it for 60 minutes. The increase in the amount of coriander and other substances can make the product have a richer aroma and flavor.

[0082] In summary: increasing the amount of substances such as coriander can make the aroma and flavor of the product richer. At the same time, the stewing process can accelerate the dissolution of flavor substances in the product, enriching the flavor and aroma of the product.

[0083] 2. The effect of liquor soaking time on sensory organs

[0084] The spices (mixed spices) were soaked in liquor for 0 min / 20 min, 40 min respectively, and then smelled. The results are as follows Figure 7 As shown: the aroma of spices is stimulated by soaking in liquor. Aroma smell comparison: the longer the liquor is soaked, the more aroma substances are dissolved. The aroma is strong after soaking for 40 minutes.

[0085] 3. Detection of aroma components after liquor soaking for different time periods

[0086] Treatment group: Spices were immersed in white wine in a sealed container, and the aroma components were analyzed at different time periods and judged based on sensory factors.

[0087] Control group: The spices were the same as those in the treatment group, but no liquor soaking was performed.

[0088] The results showed that a total of 19 aroma components were detected in the untreated spices, among which the highest content was estragole: 6.597 (fennel), followed by eucalyptol: 3.892 (geranium), and then trans-caryophyllene: 3.48 (clove). The detection of the equipment can analyze the source of this aroma component, providing a basis for reverse research on product formulas.

[0089] Soaking spices in baijiu for 30 minutes stimulated the extraction of aroma components, resulting in the detection of 22 aroma components, three more than in untreated spices. Furthermore, the content of each aroma component showed an upward trend, with some showing significant increases. For example, estragole increased from 6.597 to 26.134, eucalyptol from 3.892 to 11.148, and trans-caryophyllene from 3.48 to 5.922. The most significant increase was in anethole, which rose from 0.169 to 19.618. In summary, soaking spices in baijiu can stimulate the extraction of aroma components, enriching their aroma.

[0090] When the soaking time was extended to 40 minutes, a total of 23 aroma components were detected. The aroma released by the spices increased after the soaking time was extended, but only one aroma component increased. At the same time, the content of representative aroma components showed an upward trend, such as estragole, eucalyptol, trans-caryophyllene, anethole, etc.

[0091] In summary, soaking spices in a closed manner with liquor can effectively stimulate the precipitation of aroma components of spices, and as time goes by, the content of typical aroma substances shows an upward trend. At the same time, combined with sensory input, it is proved that soaking spices in liquor is an effective way to stimulate the release of aroma components.

[0092] 4. Effect of beef powder on product aroma components and sensory quality

[0093] Beef powder, which adds a rich flavor to the base, fragrant Litsea cubeba essential oil, and liquid beef essence are added to the basic formula, and their aroma substances are analyzed by GC-MS.

[0094] Table 5 List of flavoring substances and their addition amounts

[0095] Serial number Sample name Beef powder Litsea cubeba essential oil Liquid beef flavor 1 Basic formula 0 0 0 2 Recipe No. 1 1 / 1000 0.5 per thousand 1 / 1000 3 Recipe No. 2 1.2 per thousand 0.3 per thousand 0.7 per thousand

[0096] Note: For liquid flavors with a rich aroma, the amount added should be less than the recommended amount, while for solid powdered flavors, the actual amount added should be equal to or greater than the recommended amount. Through calculation, the amount added in the table above was selected for the sample frying test.

[0097] Tables 6-8 show the GC-MS analysis results for the base formula, as well as formulas 1 and 2. The results indicate that the base formula, which contains no added flavoring agents, contains 31 active ingredients. The most abundant aroma component is linalool (16.096%), which exhibits a rich, sweet, woody green aroma, reminiscent of rosewood or freshly brewed green tea. It combines notes of lilac, lily of the valley, and rose with woody and fruity notes. The aroma is soft, light, and penetrating, not particularly long-lasting. It is found in plants such as coriander, star anise, and fennel. (E)-3,7-Dimethyl-2,6-octadienal (6.821%) has a strong lemony aroma; estragole (1.772%) has an aniseed and grassy aroma, derived from fennel. Myrcene (1.675%) is an aromatic volatile compound. Eucalyptol (0.846%) is derived from balsam leaves and has a camphor-like pungent odor with notes of eucalyptus oil and spike lavender oil. Equipment testing can identify the source of this aroma component, providing a foundation for reverse engineering of product formulations.

[0098] Formula 1 added flavoring agents: beef powder, Litsea cubeba essential oil, and liquid beef flavoring. 40 active ingredients were detected, nine more than the base formula. This indicates that the added ingredients have an impact on the product's aroma. Compared to the base formula, the sample with added aroma agents exhibited the following distinctive aromas: (E)-3,7-Dimethyl-2,6-octadienal (28.775%): Found in lemongrass oil, lemon oil, and Litsea cubeba oil, this is consistent with the addition of Litsea cubeba essential oil. Triacetin (2.877%): A faint fruity, meaty sweetness, associated with beef powder, contributes to the product's rich flavor.

[0099] Formula No. 2 adds flavoring substances: beef powder, Litsea cubeba essential oil, and liquid beef flavor. It detected 37 active ingredients, 6 more than the basic formula and 3 fewer than Formula No. 1, which is related to the change in the amount of flavoring substances added. Compared with Formula No. 1, the characteristic flavor substance is: (E)-3,7-dimethyl-2,6-octadienal (25.386%), which is lower than the content of Formula No. 1 (28.775%). The content of triacetin (3.011%) in Formula No. 2 is higher than that in Formula No. 1 (2.877%). The changes in the content of the two characteristic aroma substances confirm the influence of the addition amount on the aroma of the product.

[0100] Table 6 Aroma data of basic formula

[0101]

[0102]

[0103] Table 7 Aroma data of formula No. 1

[0104]

[0105]

[0106]

[0107] Table 8 Aroma data of formula No. 2

[0108]

[0109]

[0110] A sensory comparison of the basic formula with formulas 1 and 2. The products were comprehensively evaluated across five dimensions: aroma, overall aroma, aroma persistence, body, and overall taste. The scores for each dimension ranged from 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10. Higher scores indicate greater preference among tasters. The evaluation results showed that the basic formula scored 53 for aroma, 55 for overall aroma, 57 for aroma persistence, 61 for body, and 58 for overall taste. Formula 1 scored 67 for aroma, 71 for overall aroma, 73 for aroma persistence, 68 for body, and 70 for overall taste. Formula 2 scored 66 for aroma, 65 for overall aroma, 69 for aroma persistence, 66 for body, and 68 for overall taste. In conclusion, Formula 1 was the best in the sensory evaluation. Furthermore, Litsea cubeba essential oil exhibits a long-lasting, lingering aroma, which persists even after prolonged cooking.

[0111] The above is only an embodiment of the present invention, and the common knowledge such as the specific technical solutions and / or characteristics in the solution are not described in detail here. It should be pointed out that for those skilled in the art, without departing from the technical solution of the present invention, several variations and improvements can be made, which should also be regarded as the scope of protection of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the description can be used to interpret the content of the claims.

Claims

1. A composite segmented frying and flavoring process for hot pot base, characterized by: The raw materials of the hot pot base include litsea cubeba essential oil, flavoring polypeptide and spices. The flavoring polypeptide includes collagen peptide and yeast extract mixed in equal mass ratio. The spices are pretreated with white wine.

2. The process for compound segmented frying and flavoring of hot pot base according to claim 1, characterized in that: The hot pot base includes the following raw materials in parts by mass: 38-43 parts of butter, 2.20-2.60 parts of spices, 0.03-0.07 parts of Litsea cubeba essential oil, 0.08-0.13 parts of liquid beef flavor, 0.01-0.03 parts of ethyl maltol, 0.06-0.09 parts of linalyl acetate, 0.08-0.12 parts of beef powder, 0.008-0.012 parts of collagen peptides, and 0.008-0.012 parts of yeast extract; it also includes refined oil, and the amount of refined oil added is 1 / 80 to 1 / 40 of the total mass of the raw materials of the hot pot base.

3. The process for compound segmented frying and flavoring of hot pot base according to claim 2, characterized in that: The hot pot base includes the following raw materials in parts by mass: 40 parts of butter, 2.30 parts of spices, 0.05 parts of Litsea cubeba essential oil, 0.1 parts of liquid beef flavor, 0.02 parts of ethyl maltol, 0.08 parts of linalyl acetate, 0.10 parts of beef powder, 0.01 parts of collagen peptides, and 0.01 parts of yeast extract; the amount of refined oil added is 1 / 40 of the total mass of the raw materials of the hot pot base.

4. The process for compound segmented frying and flavoring of hot pot base according to claim 3, characterized in that: The spice pretreatment operation is as follows: after mixing and grinding the spices, they are soaked in white wine.

5. The process for compound segmented frying and flavoring of hot pot base according to claim 4, characterized in that: The soaking treatment time is 40 minutes.

6. The process for compound segmented frying and flavoring of hot pot base according to claim 5, characterized in that: The butter is pretreated before frying. The pretreatment operation is as follows: boil the butter at 150-160°C for 20 minutes, and add liquid beef essence during the boiling process.

7. The process for compound segmented frying and flavoring of hot pot base according to claim 6, characterized in that: The steps of segmented frying are as follows: (1) Stir-fry the pretreated butter with onion, ginger and garlic at 160°C for 10 min; (2) Add chili peppers and bean paste and stir-fry at 140°C for 15 minutes; (3) Add the crushed spices and Litsea cubeba essential oil and stir-fry at 120°C for 8 minutes. (4) Adding refined oil; (5) Stewing and post-cooking: Stew at 85℃ for 30-60 minutes.

8. The process for compound segmented frying and flavoring of hot pot base according to claim 7, characterized in that: The preparation method of the refined oil is as follows: frying coriander, shallot and celery at a ratio of 1 / 80-1 / 40 in oil at 160° C., extracting the aroma, removing the residue and setting aside; the mass ratio of coriander, shallot and celery is 1:1:2.

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