Hotpot condiment giving consideration to flavor and label cleaning and preparation method of hotpot condiment

Abstract

The invention relates to the technical field of food processing, and discloses a hotpot condiment giving consideration to flavor and label cleaning and a preparation method thereof.According to the hotpot condiment, flavors and spices are replaced with yeast extract, beef paste essence and natural spices; meanwhile, oyster sauce, soy sauce powder and a fermented product are added; meanwhile, raw materials such as oyster sauce, soy sauce powder and fermented products, namely pickled Erjingtiao, soybean paste, bean halves, fermented glutinous rice and the like are added, so that the fragrance of the condiment is enriched. Through detection, according to the hotpot condiment prepared by the technical scheme, fermentation raw materials are combined with compound spices, the number of flavor substances in an optimized sample is 55, alcohol substances are prominent, the flavor is harmonious, and the sensory quality of a product can be considered while a label is cleaned.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a hot pot base with both flavor and clean label and a preparation method thereof. Background Art

[0002] Clean label products minimize the use of synthetic additives and emphasize the naturalness of ingredients and transparency of processing. Against this backdrop, natural spices, such as plant-derived extracts like star anise, cinnamon, and Sichuan peppercorns, are becoming an ideal alternative to synthetic flavors and fragrances due to their natural flavor properties and potential bioactivity.

[0003] From a flavor chemistry perspective, natural spices contain complex volatile compounds such as terpenes, phenols, and aldehydes. Their flavor formation is regulated by plant secondary metabolism, leading to significant variations in aroma profile and flavor intensity between raw materials from different origins, growing cycles, and harvesting locations. HPLC-MS data show that the content of characteristic aroma compounds such as α-pinene and limonene in different batches of Sichuan peppercorns can fluctuate by 30%-50%. This batch-to-batch variation directly impacts the flavor stability of hot pot bases. Furthermore, the flavor release mechanism of natural spices differs fundamentally from that of artificial flavors: whereas artificial flavors achieve controlled, sustained release through microencapsulation, the volatile components of natural spices lose flavor during the high-temperature cooking process of 120-150°C due to thermal degradation, oxidative polymerization, and other reactions. GC-MS analysis shows that the residual levels of heat-sensitive compounds such as geraniol and eugenol after high-temperature treatment are less than 40% of their initial values. Removing undesirable flavor compounds from natural spices remains a technical challenge in the industry. For example, ingredients like myristicin in nutmeg and curcumin derivatives in turmeric can produce bitterness or off-flavors in the finished product if not properly pretreated. Furthermore, the fat-soluble flavor components of natural spices have poor compatibility with aqueous systems and lack the synergistic effects of an emulsifying and solubilizing system. This makes it difficult for their aroma persistence and mouthfeel in hot pot bases to reach the standardized levels of artificial flavors. These technical bottlenecks hinder the balance between flavor quality and industrial production in clean-label hot pot bases. Summary of the Invention

[0004] The present invention aims to provide a hot pot soup base that takes both flavor and clean label into consideration and a preparation method thereof, so as to solve the problem in the prior art that it is difficult to take both clean label and product flavor into consideration in hot pot soup base.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: a hot pot base that takes into account both flavor and clean label, replacing flavors and spices with yeast extract, beef paste flavor and natural spices; and adding oyster sauce, soy sauce powder and fermented products.

[0006] Preferably, as an improvement, the mass ratio of oyster sauce to soy sauce powder is 1:1-1:3.

[0007] Preferably, as an improvement, the yeast extract is Angel yeast extract.

[0008] Preferably, as an improvement, the preparation method of beef paste flavor is as follows: boil the blanched beef, chicken bones, chicken and spices for 5 hours, add butter and chicken oil, then concentrate and add edible salt, brewed soy sauce, MSG, edible glucose, white sugar, 5'-flavor ribonucleotide disodium, stir and concentrate; then add xanthan gum and guar gum, continue stirring and heating for 15 minutes, and finally homogenize under high pressure.

[0009] Preferably, as an improvement, the fermented product includes soaked erjintiao, soybean paste, broad bean embryo, and fermented glutinous rice.

[0010] Preferably, as an improvement, the raw materials, in parts by mass, include 41 parts of butter, 16 parts of ciba chili peppers, 4.7 parts of pickled erjingtiao, 5.2 parts of broad bean embryos, 1.7 parts of soya bean sprouts, 4.6 parts of ginger, 4.6 parts of garlic, 2 parts of peppercorns, 2 parts of salt, 0.6 parts of sugar, 1.4 parts of MSG, 1.4 parts of chicken essence, 1.6 parts of spices, 1.7 parts of Angel yeast extract, 2 parts of soybean paste, 1.1 parts of soy sauce powder, 0.5 parts of oyster sauce, and 2.3 parts of fermented glutinous rice. The ciba chili peppers include 10 parts of Tianjiao Hongguan and 6 parts of Indian pepper ciba chili peppers.

[0011] Preferably, as an improvement, a method for preparing hot pot soup base that takes both flavor and clean label into consideration comprises the following steps:

[0012] Step 1: Heat oil at 100-120°C, first add the whole shallot, then add onion, 50% by weight of ginger, and 50% by weight of garlic, and stir-fry until fragrant.

[0013] Step 2: Dissolve the soy sauce powder in drinking water at a ratio of soy sauce powder to water = 1:2.

[0014] Step 3: Add spices to white wine and soak, with the mass ratio of spices to white wine being 1:2;

[0015] Step 4. Add glutinous rice peppers, broad bean embryos, pickled erjingtiao, mother beans, salt, sugar, chicken essence, spices, chicken oil, yeast extract, soybean paste, oyster sauce, soy sauce powder, fermented glutinous rice, beef paste essence and the remaining ginger and garlic and continue to stir-fry.

[0016] Preferably, as an improvement, in step three, the spices include the following raw materials in parts by mass: 11 parts of cumin, 8.4 parts of bay leaves, 11 parts of tsaoko, 8.6 parts of star anise, 5.6 parts of cinnamon, 8.4 parts of fennel, 5.6 parts of amomum villosum, 4.5 parts of lemongrass, 3.3 parts of pine, 8.4 parts of bay fruit, 14 parts of angelica dahurica, 8.4 parts of white buttonwood, and 2.8 parts of tangerine peel.

[0017] The principles and advantages of this solution are: in actual application, in this technical solution, in order to address the problem in the existing technology that it is difficult to strike a balance between clean label and sensory quality of hot pot base products, a compound system of "natural spices + fermentation raw materials + functional auxiliary materials (yeast extract, oyster sauce)" is used to achieve a balance between clean label (no artificial flavors, simplified ingredients) and sensory quality (rich aroma, harmonious taste), providing a feasible path of "naturalization and health" for the hot pot base industry, combining market competitiveness and consumer health value.

[0018] During the technical research and development phase, one of the challenges of this technical solution was finding alternative flavoring compounds to natural ingredients. Through continuous experimentation and effort, the R&D team finalized a technical solution that utilizes a combination of spices, yeast extracts, and fermented ingredients. Spices: Spices like Sichuan peppercorns, star anise, and chili peppers are rich in volatile compounds like linalool, myrcene, and limonene, which can replace essences and spices to provide core flavors like meaty, peppery, and herbal notes. For example, linalool (22.215%) in broad bean embryos and 4-ethylguaiacol (6.49%) in soaked erhus branches can impart complex aromas like woody and smoky notes to the base. Yeast extract: Angel yeast extract contains 31 flavoring compounds, with linalool (22.438%) being the primary aroma source. It can replace traditional paste-based flavors, providing a savory and rich flavor while reducing the use of artificial flavors. Fermentation raw materials: fermentation raw materials such as bean paste embryo, pickled erjingtiao, and soybean paste produce alcohols, phenols, and esters (such as linalool and terpene alcohol) through microbial metabolism, which not only enrich the flavor levels, but also enhance the sauce aroma, fermentation aroma, and sour and spicy taste of the base material.

[0019] Furthermore, this technical solution employs a strategy of compounding and synergizing. On the one hand, it leverages the complementary nature of flavor compounds: by compounding spices (such as Sichuan peppercorns, star anise, and ginger) with yeast extract, oyster sauce, and soy sauce powder, terpenes (fresh top notes), alcohols (main aroma), esters (sweet / fruity notes), and phenols (the characteristic spice aroma) work synergistically to create a multi-layered aroma system. For example, a 2:1 ratio of oyster sauce (containing diallyl disulfide, which imparts a garlicky aroma) and soy sauce powder (containing citronellal, which imparts a lemony aroma) can enhance aroma complexity. On the other hand, by balancing flavor and mouthfeel, the umami compounds (nucleotides and glutamate) of yeast extract and the sulfur compounds (such as 3-methylmercaptopropanol) of oyster sauce synergize with the spiciness of spices to enhance the richness and balance of umami and saltiness, reducing reliance on artificial flavor enhancers (such as MSG).

[0020] In summary, the beneficial effects of this technical solution are:

[0021] 1. Substantial breakthrough in clean label

[0022] Clean ingredient list: The samples in the experiment (such as Sample 6-1) completely replaced flavors and spices (such as five-spice beef paste and spicy oil flavoring) by using natural ingredients such as spices, yeast extract, and fermented soybean paste. The ingredient list only contains natural ingredients such as "spices, yeast extract, and fermented beans", which meets the clean label requirements.

[0023] Low additive residue: No artificial colors, preservatives, or artificial flavors are used, and the amount of food additives such as xanthan gum and disodium ribonucleotides is reduced, which is more in line with the consumer demand for "natural and less processed".

[0024] 2. Maintaining and improving sensory quality

[0025] Aroma richness: The optimized formula sample (sample 6-1) detected 55 flavor substances, among which linalool (28.386%), myrcene (10.198%), and anethole (5.385%) constitute the core aroma, which has floral, woody, and sweet scents. Compared with commercially available products (such as Mingyang and Haorenjia), the aroma layering is more natural.

[0026] Sample 2-2, which was added with oyster sauce + soy sauce powder (2:1), had a comprehensive taste score of 7.455 due to its rich content of diallyl disulfide, cinnamaldehyde, etc., which was better than the single spice formula.

[0027] Taste coordination: The combination of yeast extract and spices (such as samples 1-4) increased the score of the heavy taste to 7.833. The spiciness was balanced by the fermented raw materials (laozao, soybean paste), and the sour and sweet taste was synergistic with the spiciness, with an overall taste score of 8.0.

[0028] The addition of rapeseed oil (sample 4-3) enhances the roundness of the aroma by providing unsaturated fatty acids, and the rich taste score is 6.625, which is better than the sesame oil formula.

[0029] 3. Product stability and industrialization potential

[0030] Flavor Stability: Experiments have shown that the key flavor compounds (linalool and myrcene) in samples blended with natural ingredients (e.g., Sample 6-1) maintain a stable proportion (≥22%). GC / MS testing has also shown that their volatile compound composition is similar to that of commercially available products, ensuring flavor consistency during industrial production.

[0031] Cost and process adaptability: Utilizing the existing spice frying process, no additional equipment investment is required, and the costs of raw materials such as yeast extract and fermented soybean paste are controllable, making it suitable for large-scale application.

[0032] 4. Improved health value

[0033] Low-risk ingredients: It avoids potential risk substances such as phthalates that may be contained in flavors. At the same time, it improves the health attributes of the product by controlling salt content (for example, the salt content of Mingyang sample is 6.6%, which is lower than that of commercially available products) and reducing oil oxidation products (such as trans-2-decenal). DETAILED DESCRIPTION

[0034] 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.

[0035] Program Overview:

[0036] A hot pot base that takes both flavor and clean label into consideration. The ingredients, measured by mass, include 41 parts of butter, 16 parts of ciba chili peppers, 4.7 parts of pickled erjingtiao, 5.2 parts of fermented broad bean embryos, 1.7 parts of doumozi (soybean sprouts), 4.6 parts of ginger, 4.6 parts of garlic, 2 parts of Sichuan peppercorns, 2 parts of salt, 0.6 parts of sugar, 1.4 parts of monosodium glutamate, 1.4 parts of chicken essence, 1.6 parts of spices, 1.7 parts of Angel Yeast Extract, 2 parts of soybean paste, 1.1 parts of soy sauce powder, 0.5 parts of oyster sauce, and 2.3 parts of fermented glutinous rice. The ciba chili peppers include 10 parts of Tianjiao Hongguan (red crown pepper) and 6 parts of Indian pepper ciba chili peppers.

[0037] A method for preparing hot pot soup base that takes both flavor and clean label into consideration comprises the following steps:

[0038] Step 1: Heat oil at 100-120°C, add the whole shallot, then add onion, 50% by weight of ginger, and 50% by weight of garlic, and stir-fry until fragrant.

[0039] Step 2: Dissolve the soy sauce powder in drinking water at a ratio of soy sauce powder to water = 1:2.

[0040] Step 3: Add spices to white wine and soak, with the mass ratio of spices to white wine being 1:2;

[0041] Step 4. Add glutinous rice peppers, broad bean embryos, pickled erjingtiao, mother beans, salt, sugar, chicken essence, spices, chicken oil, yeast extract, soybean paste, oyster sauce, soy sauce powder, fermented glutinous rice, beef paste essence and the remaining ginger and garlic and continue to stir-fry.

[0042] The preparation method of beef paste flavoring is as follows: put the blanched beef, chicken bones and chicken into a pot, add spices, simmer for 5 hours, add butter and chicken oil, concentrate with the help of a concentration pot, add edible salt, brewed soy sauce, MSG, edible glucose, white sugar, 5'-ribonucleotide disodium, stir well, concentrate, then add xanthan gum and guar gum, continue stirring and heating for 15 minutes to make the paste smooth, thick and without water precipitation, then add a high-pressure homogenizer, cool and add food flavoring.

[0043] 1. Experimental methods:

[0044] 1. Physical and chemical indicators and sensory tasting of raw materials and flavors and fragrances

[0045] Spices are paired with other ingredients such as yeast extract and soy sauce powder to replace flavors and spices. The physical and chemical indicators of these ingredients, such as yeast extract and soy sauce powder, were first tested, and then an appropriate amount of water was added for sensory tasting. The flavor profiles presented included meaty, peppery, and herbal (five-spice, plant extract). The meaty flavor was compared with beef paste, the peppery flavor with chili oil, and the herbal flavor with five-spice beef paste. The physical and chemical indicators of these three flavors, including salt, monosodium glutamate, and total sugar, were tested, and an appropriate amount of water was added for sensory tasting to fully understand the underlying flavors of the flavors and spices.

[0046] 2. Testing of spices and other raw materials, flavors and fragrances

[0047] Understand the flavor of spices used in hot pot bases, and conduct flavor substance testing of commonly used spices, as well as flavor substance testing of other raw materials that replace flavors and spices such as yeast extract, and flavor substance testing of three flavors and spices: beef paste flavor, spicy oil flavor, and five-spice beef paste.

[0048] 3. Design different compound spices, sensory smell and flavor substance detection

[0049] Single spices are compounded, their overall aroma is smelled, and descriptions and flavor substances are detected.

[0050] 4. Determine the optimal ratio of adding compound spices and other raw material samples

[0051] Compound spices, yeast extracts and other raw materials are compounded for a second time to determine the optimal addition ratio. The overall aroma and thickness of the hot pot base are enhanced by compounding spices, yeast extracts and other raw materials.

[0052] 5. Compare the sensory taste and flavor changes of samples fried with compound spices and other raw materials and those fried with flavors and spices

[0053] Samples of hot pot base using spices and other ingredients and hot pot base using essences and spices were stir-fried separately, with other recipes remaining the same. The differences in flavor substances between the two were detected, and the differences in the overall taste were detected by sensory tasting. The changes in aroma and the changes in the pot base during the boiling process were also observed.

[0054] 2. Raw materials and product information

[0055] The raw materials included flavors, fragrances, and yeast extracts, totaling six types. Four of the company's current raw materials are spiced beef paste, beef paste flavoring, Angel yeast extract, and yeast extract. Two newly purchased raw materials are peptide fresh yeast extract and flavored yeast extract. A total of 20 products were tested. See Table 1 for raw material details and Table 2 for product details.

[0056] Table 1 Raw material information

[0057]

[0058] Table 2 Product Information

[0059]

[0060]

[0061]

[0062] Among them, sample 5-1: spice formula 10.7 parts cumin, 7 parts bay leaves, 14.3 parts tsaoko, 7 parts star anise, 7 parts cinnamon, 7 parts fennel, 14.3 parts amomum, 10.7 parts lemongrass, 7 parts pine, 7 parts tsaoko, 7 parts angelica;

[0063] Sample 5-2: Spice recipe: 6.5 parts cumin, 6.5 parts bay leaves, 6.5 parts tsaoko, 13 parts star anise, 13 parts cinnamon, 13 parts fennel, 6.5 parts amomum villosum, 6.5 parts lemongrass, 6.5 parts pine, 16 parts tsaoko, 6.5 parts angelica dahurica;

[0064] Sample 5-3 spice recipe: 2.8 parts cumin, 8.5 parts bay leaves, 11 parts tsaoko, 8.5 parts star anise, 11.4 parts cinnamon, 11.4 parts fennel, 8.5 parts amomum villosum, 11.4 parts lemongrass, 8.5 parts pine, 11.9 parts tsaoko, 6 parts angelica dahurica;

[0065] The spice formula of sample 6-1 is: 11 parts of cumin, 8.4 parts of bay leaves, 11 parts of tsaoko, 8.6 parts of star anise, 5.6 parts of cinnamon, 8.4 parts of fennel, 5.6 parts of amomum villosum, 4.5 parts of lemongrass, 3.3 parts of pine, 8.4 parts of tsaoko, 14 parts of angelica dahurica, 8.4 parts of white buttonwood, and 2.8 parts of dried tangerine peel.

[0066] 3. Experimental Results and Analysis

[0067] 3.1 Detection of Volatile Substances in Flavors and Fragrances

[0068] According to the experimental conditions determined in the early stage, SPME solid phase microextraction was used for extraction. The extraction conditions were as follows: 3 grams of sample was evenly weighed into a 10 mL extraction bottle, equilibrated in a 60°C water bath for 30 minutes, and then the aged extraction tip with no impurity peaks was inserted into the sample bottle for extraction at 70°C for 30 minutes. The extraction tip was removed and quickly inserted into the GC / MS injection port for desorption for 5 minutes.

[0069] Combined with GC / MS chromatographic analysis, a total of 12 absorption peaks were detected in the five-spice beef paste 1, with peak elution time of 16.707 to 22.557 min; a total of 36 absorption peaks were detected in the beef paste flavor, with peak elution time of 15.972 to 53.408 min. The list of five-spice beef paste compounds is shown in Table 3, and the list of beef paste flavor compounds is shown in Table 4.

[0070] Table 3 Volatile flavor substances in spiced beef paste

[0071] Serial number Peak time name Relative content% Molecular formula 1 16.707 Myrcene 22.102 <![CDATA[C 10 H 16 ]]> 2 18.114 3-Carene 2.458 <![CDATA[C 10 H 16 ]]> 3 18.573 (S)-(-)-Limonene 21.289 <![CDATA[C 10 H 16 ]]> 4 18.989 (Z)-3,7-Dimethyl-1,3,6-octadecadiene 6.929 <![CDATA[C 10 H 16 ]]> 5 19.611 γ-terpinene 0.728 <![CDATA[C 10 H 16 ]]> 6 20.306 1-Ethyl-4-vinylbenzene 0.845 <![CDATA[C 10 H 12 ]]> 7 20.734 Linalool 32.986 <![CDATA[C 10 H 18O ]]> 9 21.820 1,3-Divinylbenzene 0.391 <![CDATA[C 10 H 10 ]]> 10 22.070 Allo-ocimene 1.254 <![CDATA[C 10 H 16 ]]> 11 22.306 3,7-Dimethyl-6-octen-3-ol 0.432 <![CDATA[C 10 H 20O ]]> 12 22.557 β-Pyranene 0.248 <![CDATA[C 10 H 16 ]]>

[0072] Table 4 Volatile flavor substances of beef paste flavor

[0073]

[0074]

[0075] Results analysis showed that the main flavor compounds in five-spice beef extract were alcohols and alkenes, namely linalool (32.986%), myrcene (22.102%), and (S)-(-)-limonene (21.289). Therefore, linalool, myrcene, and (S)-(-)-limonene may be the largest contributors to its aroma. The main flavor compounds in beef extract were alcohols and esters, namely 3-methylmercaptopropanol (35.325%) and triacetin (24.345%). 3-methylmercaptopropanol is a thiol with a low aroma threshold and a strong meaty aroma. The main flavor compound in Angel yeast extract was the alcohol linalool, with a linalool content of 22.438%. It is speculated that linalool is the largest contributor to its aroma. In the future, if there's a need to replace five-spice beef paste and beef paste essence, we can start by focusing on its main flavor compounds. Linalool is primarily derived from spices like Sichuan peppercorns, star anise, chili peppers, cinnamon, ginger, pepper, galangal, amomum villosum, and dried tangerine peel. Myrcene is primarily derived from bay leaves, cumin, pepper, galangal, and ginger. (S)-(-)-limonene is primarily derived from Sichuan peppercorn oil and yeast extract. 3-Methylmercaptopropanol is primarily derived from liquor and soy sauce. Triacetin is derived from meat essence.

[0076] 3.2 Detection of volatile substances in raw materials

[0077] According to the experimental conditions determined in the early stage, SPME solid phase microextraction was used for extraction. The extraction conditions were as follows: 3 grams of sample was evenly weighed into a 10 mL extraction bottle, equilibrated in a 60°C water bath for 30 minutes, and then the aged extraction tip with no impurity peaks was inserted into the sample bottle for extraction at 70°C for 30 minutes. The extraction tip was removed and quickly inserted into the GC / MS injection port for desorption for 5 minutes.

[0078] Combined with GC / MS chromatography analysis, 12 absorption peaks were detected in Yixianmei yeast extract, with peak elution time of 15.828min~25.827min, 31 absorption peaks were detected in Angel yeast extract, with peak elution time of 16.065min~49.962min, 10 absorption peaks were detected in Peptide Fresh yeast extract, with peak elution time of 21.539min~47.627min, and 11 absorption peaks were detected in Flavor Yeast Extract, with peak elution time of 17.623min~39. .459min, a total of 53 absorption peaks were detected in bean curd embryo, with peak elution time: 13.727min~47.684min, a total of 63 absorption peaks were detected in soaked erjintiao, with peak elution time: 15.16min~53.236min, the list of compounds of Yixianmei yeast extract is shown in Table 5, the list of compounds of Angel yeast extract is shown in Table 6, the list of compounds of peptide fresh yeast extract is shown in Table 7, the list of compounds of flavor yeast extract is shown in Table 8, the list of compounds of bean curd embryo is shown in Table 9, and the list of compounds of soaked erjintiao is shown in Table 10.

[0079] Results showed that the company's current Yixianmei yeast extract contains 25 flavor compounds, primarily aldehydes and alkenes, including 3-ethylbenzaldehyde (7.014%), 2-phenylacetaldehyde (2.934%), (+)-limonene (5.98%), and (S)-(-)-limonene (2.721%). 3-ethylbenzaldehyde has a seawater flavor, 2-phenylacetaldehyde has a rich hosta aroma, (+)-limonene has a sweet orange and citrus flavor, and (S)-(-)-limonene has a light, fresh, floral aroma. Angel Peptide's fresh yeast extract contains 10 flavor compounds, primarily phenols, including ethyl maltol (97.486%), which has a sweet caramel aroma. Flavor yeast extracts contain 11 flavor compounds, primarily phenols and aldehydes, including ethyl maltol (16.579%) and 3-ethylbenzaldehyde (7.976%). A comparison of four yeast extracts revealed that Angel yeast extract, currently used by the company, has the highest number of flavor compounds, at 31. Linalool, the primary flavor compound, is present at 22.438%. Linalool has a lily-of-the-valley aroma and is the primary characteristic volatile flavor compound in hot pot base. Therefore, Angel yeast extract was used in subsequent formulation design. Douban embryos contain 53 flavor compounds, primarily alcohols, including linalool (22.215%), 4-terpene alcohol (16.398%), and alpha-terpineol (11.425%). 4-terpene alcohol has a peppery aroma, while unsaturated alcohols, such as alpha-terpineol, have a distinctive clove aroma. The main flavor substances of soaked ergot are alcohols and phenols, namely linalool (12.672%) and 4-ethylguaiacol (6.49%). Most phenols have a low odor threshold and are very obvious in aroma, giving soaked ergot special flavors such as malt aroma and smoky aroma.

[0080] Table 5 Volatile flavor substances of Yixianmei yeast extract (currently used by the company)

[0081]

[0082] Table 6 Volatile flavor substances of Angel Yeast Extract (currently used by the company)

[0083]

[0084] Table 7 Volatile flavor substances of peptide fresh yeast extract

[0085]

[0086]

[0087] Table 8 Volatile flavor substances of flavor yeast extract

[0088]

[0089] Table 9 Volatile flavor substances in bean curd embryo

[0090]

[0091]

[0092] Table 10 Volatile flavor substances in soaked erhubarb

[0093]

[0094]

[0095]

[0096]

[0097] 3.3 Volatile Substance Detection of Competitors

[0098] According to the experimental conditions determined in the early stage, SPME solid phase microextraction was used for extraction. The extraction conditions were as follows: 3 grams of sample was evenly weighed into a 10 mL extraction bottle, equilibrated in a 60°C water bath for 30 minutes, and then the aged extraction tip with no impurity peaks was inserted into the sample bottle for extraction at 70°C for 30 minutes. The extraction tip was removed and quickly inserted into the GC / MS injection port for desorption for 5 minutes.

[0099] Combined with GC / MS chromatographic analysis, 46 absorption peaks were detected in the third-generation Haorenjia thick hot pot base package, with peak elution times ranging from 15.351 min to 36.403 min. A total of 63 absorption peaks were detected in the third-generation Haorenjia thick hot pot red oil package, with peak elution times ranging from 15.155 min to 42.844 min. A total of 52 absorption peaks were detected in the Mingyang Premium hot pot base, with peak elution times ranging from 16.213 min to 45.489 min. The results showed that the third-generation Haorenjia thick hot pot base, a combination package, contains a base package and a red oil package. The Haorenjia base package contains 46 flavor compounds, the main flavor compounds being alcohols and alkenes, namely linalool (12.332%), (S)-(-)-limonene (18.26%), myrcene (10.599%), and eucalyptol (8.031%). The Good Family red oil package contains 63 flavor compounds, primarily alcohols and alkenes, namely linalool (37.242%), (S)-(-)-limonene (11.500%), myrcene (5.986%), and anethole (3.791%). The Good Family red oil package contains more flavor compounds than the base package. The Mingyang Premium Edition hot pot base contains 52 flavor compounds, primarily alcohols and alkenes, namely linalool (47.616%), anethole (11.773%), and (S)-(-)-limonene (5.258%). The Mingyang Premium Edition hot pot base contains more linalool than the Good Family third-generation thick hot pot base package and the red oil package. Linalool is the main characteristic volatile flavor substance in hot pot base. Hot pot base contains linalool, a flavor substance. The linalool in hot pot base mainly comes from raw materials such as spices and additives such as flavors and fragrances.

[0100] 3.4 Testing of physical and chemical indicators of competing products

[0101] Samples of the Haorenjia third-generation thick hot pot combination package, the Haorenjia third-generation thick hot pot combination package with red oil, and the Mingyang premium hot pot base were tested for six indicators: moisture, salt, spiciness, color, numbing agent, and oil-to-material ratio. Details are shown in Table 11. The results show that, compared with the Haorenjia and Mingyang hot pot bases, the Mingyang base has lower moisture, at 4.60%, lower salt, at 6.6%, and lower capsaicin content, at 0.097 / 41°, than the Haorenjia base. Its color is higher than the Haorenjia base, at 14.3, and its oil-to-material ratio is 57.13%, higher than that of the Haorenjia base. Its numbing agent content is higher than that of the Haorenjia base and the oil base alone. Compared with the company's existing beef tallow products, Mingyang has lower salt content. According to 23 years of quality control testing, the salt content of the company's beef tallow products ranges from 7% to 12%. The salt content of the company's beef tallow products is lower than that of the Haorenjia thick hot pot base and higher than that of the Mingyang premium hot pot base. Overall, Mingyang has lower moisture, salt, and capsaicin content, and higher color, numbing factor, and oil ratio than Haorenjia.

[0102] Table 11

[0103]

[0104]

[0105] 3.5 Analysis of flavor compounds in stir-fried samples

[0106] 3.5.1 Effects of Adding Paste and Yeast Extract on Sample Sensory and Flavor Components

[0107] 3.5.1.1 Effects of Adding Paste and Yeast Extract on Sample Flavor

[0108] According to the experimental conditions determined in the early stage, SPME solid phase microextraction was used for extraction. The extraction conditions were as follows: 3 grams of sample was evenly weighed into a 10 mL extraction bottle, equilibrated in a 60°C water bath for 30 minutes, and then the aged extraction tip with no impurity peaks was inserted into the sample bottle for extraction at 70°C for 30 minutes. The extraction tip was removed and quickly inserted into the GC / MS injection port for desorption for 5 minutes.

[0109] Combined with GC / MS chromatographic analysis, a total of 73 absorption peaks were detected in sample 1-1, with peak elution time of 16.957min~42.208min; a total of 61 absorption peaks were detected in sample 1-2, with peak elution time of 15.144min~41.086min; a total of 63 absorption peaks were detected in sample 1-3, with peak elution time of 15.188min~41.086min; a total of 63 absorption peaks were detected in sample 4, with peak elution time of 15.095min~42.170min.

[0110] Table 12: Table of the same flavor substances in frying 4 samples

[0111]

[0112]

[0113] Table 13: Table of different flavor substances in frying 4 samples

[0114]

[0115]

[0116] The results showed that among the four stir-fried samples, sample 1, which was stir-fried with only spices, had the most flavor substances, at 73. The samples stir-fried with yeast extract and paste had 63 flavor substances. The number of flavor substances in the samples stir-fried with only spices was even greater. Sample 1-1 contained more olefins than the other stir-fried samples, such as terpinolene, which was unique to sample 1-1 and had a lemon scent, and sabinene, which had a natural pine scent. The addition of paste and yeast extract provided some flavor substances, such as alpha-terpineol, which was unique to sample 1-2 and had a special clove aroma, (Z)-hydrated sabinene, which was unique to sample 1-3 and had a fresh, pine scent, and terpinene, which was unique to sample 1-4 and had a pine resin smell. The Maillard reaction occurs during the frying process, which is also a process of blending flavors and aromas. During the blending process, the flavor substances of the spices themselves may be destroyed or new substances may be produced. Sample 1-1 has 5.036% of estragole. After adding paste and yeast extract, this substance is reduced. After adding yeast extract and paste, new substances such as pseudolimonene, (+)-limonene, and L-camphor are produced. Comparing the 4 fried samples, the relative content of the same flavor substances ranges from 72.779% to 82.728%, and the number of the same substances is 57. The main flavor substance is linalool, which is mainly derived from pepper, star anise, chili, cinnamon, and ginger. , pepper, paicao, xiangguo, amomum villosum, tangerine peel, yeast extract, paste, the sources are very wide, there is little difference in linalool among the four samples, the proportion of different flavor substances among the four samples is 9.128-11.221%, from the flavor point of view, the addition of yeast extract and five-spice beef paste and the comparison of the fried samples without adding yeast extract and five-spice beef paste, the proportion of the same flavor substances reached 72.779%-82.728%, indicating that most of the flavor substances are the same, the addition of paste and yeast extract does not enrich the number of its flavor substances, the umami substances in yeast extract (such as nucleotides, glutamic acid) and the non-volatile components of paste (such as polysaccharides, peptides) mainly contribute to the taste of the samples.

[0117] 3.5.1.2 Effects of Adding Paste and Yeast Extract on Sample Sensory Properties

[0118] To compare the effects of adding paste and yeast extract on the samples, technicians and quality control personnel conducted tastings and evaluations. Sensory evaluations were based on a 1:10 scale. The stir-fry ratio was 1:3. The results are shown in the table below. The results showed that the samples stir-fried with spices, yeast extract, and paste exhibited superior aroma, spice flavor, and body, as well as the best overall taste. Sensory evaluations favored the sample stir-fried with spices, yeast extract, and paste. Sample 2 stir-fried with spices and yeast extract ranked second only to Sample 4 in aroma, spice flavor, and body. Sample 1 stir-fried with spices alone ranked second only to Sample 4 in overall taste. This suggests that the use of spices or spices combined with yeast extract in stir-frying samples is highly acceptable.

[0119] Table 14 Sensory tasting results of 4 samples

[0120] name Sample size average value Standard deviation Sample 1-1 Overall fragrance 6 7 1.095 Overall fragrance of sample 1-2 6 7.667 0.516 Overall fragrance of samples 1-3 6 7.667 1.211 Overall fragrance of samples 1-4 6 8 0.894 Sample 1-1 Spicy flavor 6 7 0.632 Sample 1-2 Spicy flavor 6 7.5 1.049 Samples 1-3 Spicy flavor 6 7.167 0.753 Samples 1-4 Spicy flavor 6 7.667 0.816 Sample 1-1 Heavy flavor 6 7.333 0.816 Sample 1-2 has a strong flavor 6 7.333 0.516 Samples 1-3 have a strong flavor 6 7.167 0.753 Samples 1-4 have a strong flavor 6 7.833 0.983 Sample 1-1 Overall taste 6 7.5 1.378 Sample 1-2 overall taste 6 7.333 0.516 Sample 1-3 overall taste 6 7.333 1.033 Samples 1-4 overall taste 6 7.833 0.753

[0121] Note: Sample 1-1 only added spices, Sample 1-2 added spices + yeast extract, Sample 1-3 added spices + paste, Sample 1-4 added spices + yeast extract + paste.

[0122] 3.6 Impact of New Ingredients on Product Flavor and Sensory

[0123] 4.6.1 Effects of Adding Oyster Sauce and Soy Sauce Powder on Product Flavor and Sensory Properties

[0124] 4.6.1.1 Effect of adding oyster sauce and soy sauce powder on product flavor

[0125] According to the experimental conditions determined in the early stage, SPME solid phase microextraction was used for extraction. The extraction conditions were as follows: 3 grams of sample was evenly weighed into a 10 mL extraction bottle, equilibrated in a 60°C water bath for 30 minutes, and then the aged extraction tip with no impurity peaks was inserted into the sample bottle for extraction at 70°C for 30 minutes. The extraction tip was removed and quickly inserted into the GC / MS injection port for desorption for 5 minutes.

[0126] Combined with GC / MS chromatographic analysis, a total of 55 absorption peaks were detected in sample 2-1, with peak elution times of 13.191 min to 43.031 min; a total of 84 absorption peaks were detected in sample 2-2, with peak elution times of 13.105 min to 38.380 min; a total of 60 absorption peaks were detected in sample 2-3, with peak elution times of 13.283 min to 39.061 min. The specific lists of sample 2-1 compounds, sample 2-2 compounds, and sample 2-3 compounds are omitted here.

[0127] Table 15: Table of the same flavor substances in frying 3 samples

[0128]

[0129]

[0130]

[0131] Table 16 Different flavor substances of 3 fried samples

[0132]

[0133] Result analysis: As shown in Tables 15-16, among the three samples, sample 2-2 with oyster sauce added had the most flavor substances, 84, followed by sample 2-3 with soy sauce powder added, 60, and finally sample 2-1 with only spices added, 55. There were 62 common substances among the three samples, and the main flavor substance was linalool. The relative content of linalool was slightly different. Compared with sample 2-1, sample 2-2 with oyster sauce added mainly enriched olefins, ethers, and aldehydes. Olefins such as α-terpinene (relative content 0.1 88%), ethers such as diallyl disulfide (relative content 0.604%), aldehydes such as cinnamaldehyde (relative content 0.627%) and other flavor substances, α-terpinene has a caramel and citrus aroma, diallyl disulfide has a garlic aroma, and cinnamaldehyde has a special cinnamon aromatic smell. Compared with sample 2-1, sample 2-3 was fried with soy sauce powder. The addition of soy sauce powder mainly enriched the alcohols and aldehydes. Alcohols such as trans-β-terpineol (0.534%) and aldehydes such as citronellal (0.115%). Citronellal has the aroma of lemon and rose.

[0134] 4.6.1.2 Effects of Adding Oyster Sauce and Soy Sauce Powder on Product Sensory

[0135] To understand the impact of adding oyster sauce and soy sauce powder on the product, technical staff and quality control personnel conducted tasting and evaluation. Sensory tasting was conducted on a scale of 10 to 10. The ratio of oyster sauce to soy sauce powder was 1:3. The tasting results are shown in Table 17 below.

[0136] Table 17 Sensory tasting results

[0137] name Sample size average value Standard deviation Sample 2-1 Overall fragrance 11 7.182 0.982 Sample 2-2 Overall fragrance 11 7.364 0.924 Overall fragrance of sample 2-3 11 7.455 1.128 Sample 2-1 Spicy flavor 11 7.091 1.136 Sample 2-2 Spicy flavor 11 7.273 1.104 Sample 2-3 Spicy flavor 11 7.273 1.272 Sample 2-1 Heavy flavor 11 7.182 1.079 Sample 2-2 Heavy flavor 11 7.182 0.751 Sample 2-3 heavy flavor 11 7.364 0.924 Sample 2-1 Overall taste 11 6.909 1.136 Sample 2-2 Overall taste 11 7.455 1.036 Sample 2-3 overall taste 11 7.364 1.027

[0138] Result analysis: As shown in Table 17, sample No. 2-2 performed well in all scoring dimensions. Its overall aroma, spice flavor and comprehensive taste were the most recognized, and its comprehensive taste score was 7.455. Combined with the previous flavor substance detection results, it was found that the flavor and comprehensive taste of sample No. 2-2 fried with oyster sauce were better.

[0139] 4.6.2 Optimal ratio of oyster sauce and soy sauce powder in products

[0140] 4.6.2.1 Effect of different addition ratios of oyster sauce and soy sauce powder on product flavor

[0141] According to the experimental conditions determined in the early stage, SPME solid phase microextraction was used for extraction. The extraction conditions were as follows: 3 grams of sample was evenly weighed into a 10 mL extraction bottle, equilibrated in a 60°C water bath for 30 minutes, and then the aged extraction tip with no impurity peaks was inserted into the sample bottle for extraction at 70°C for 30 minutes. The extraction tip was removed and quickly inserted into the GC / MS injection port for desorption for 5 minutes.

[0142] Combined with GC / MS chromatographic analysis, a total of 42 absorption peaks were detected in sample 3-1, with peak elution times ranging from 13.709 min to 40.938 min; a total of 57 absorption peaks were detected in sample 3-2, with peak elution times ranging from 13.078 min to 40.971 min; a total of 74 absorption peaks were detected in sample 3-3, with peak elution times ranging from 13.062 min to 42.97 min; a total of 27 peaks were detected in sample 4. The specific list of volatile flavor substances is omitted here.

[0143] Table 18: Table of the same flavor substances in 4 samples (different addition ratios of oyster sauce and soy sauce powder)

[0144]

[0145]

[0146]

[0147] Table 19: Table of different flavor substances in 4 stir-fried samples (different addition ratios of oyster sauce and soy sauce powder)

[0148]

[0149]

[0150] Result analysis: As shown in Tables 18-19, four samples of oyster sauce + soy sauce powder with different ratios were fried. The sample 3-3 fried with oyster sauce: soy sauce powder = 2:1 had the largest number of flavor substances, 74, indicating that the oyster sauce: soy sauce powder = 2:1 ratio was more conducive to the production of volatile substances in the sample. The second was the sample 3-2 fried with oyster sauce: soy sauce powder = 1:3, with 57 flavor substances, followed by the sample 3-4 fried with oyster sauce: soy sauce powder = 2:2, with 54 flavor substances, and finally the sample 3-2 fried with oyster sauce: soy sauce powder = 1:2, with 42 flavor substances. Compared with the samples, with the same ratio of soy sauce powder, the number of flavor substances in the fried samples increased with the increase of the oyster sauce ratio, indicating that oyster sauce had a greater impact on the flavor substances of the samples. According to the number of flavor substances and the proportion of the same flavor substances, it was determined that the addition ratio of oyster sauce: soy sauce powder = 2:1 was most conducive to the production of sample flavor substances.

[0151] 4.6.2.2 Effects of different addition ratios of oyster sauce and soy sauce powder on product sensory perception

[0152] Four stir-fry samples with varying ratios of soy sauce powder to oyster sauce were designed and tasted and evaluated by technicians and quality control personnel. Sensory evaluations were scored on a scale of 10 to 10. The ratio of soy sauce powder to oyster sauce was 1:3. The tasting results are shown in Table 20 below.

[0153] Table 20 Sensory tasting results

[0154]

[0155]

[0156] Result analysis: As shown in Table 20, the stir-fried sample 4 with oyster sauce: soy sauce powder = 2:2 performed well in all scoring dimensions, and its comprehensive taste was the most recognized, with a comprehensive taste score of 7.000. The second was the stir-fried sample 3 with oyster sauce: soy sauce powder = 2:1, with a comprehensive taste score of 6.867. The difference between the two was 0.133, and the difference in comprehensive taste scores was small. Combined with the previous flavor substance test results, it was determined that the addition ratio of oyster sauce: soy sauce powder = 2:1 was the optimal ratio.

[0157] 4.7.1 Effects of sesame oil and rapeseed oil on products

[0158] 4.7.1.1 Effects of Sesame Oil and Rapeseed Oil on Product Flavor

[0159] According to the experimental conditions determined in the early stage, SPME solid phase microextraction was used for extraction. The extraction conditions were as follows: 3 grams of sample was evenly weighed into a 10 mL extraction bottle, equilibrated in a 60°C water bath for 30 minutes, and then the aged extraction tip with no impurity peaks was inserted into the sample bottle for extraction at 70°C for 30 minutes. The extraction tip was removed and quickly inserted into the GC / MS injection port for desorption for 5 minutes.

[0160] Combined with GC / MS chromatographic analysis, a total of 47 absorption peaks were detected in sample 4-1, with peak elution times of 13.385 min to 34.761 min; a total of 47 absorption peaks were detected in sample 4-2, with peak elution times of 13.663 min to 34.696 min; the compound lists of 4-1 to 4-4 and sample 6-7 are omitted.

[0161] Table 21 The same flavor substances in stir-fried samples 4-1 to 4-3

[0162]

[0163]

[0164] Table 22 Different flavor substances in stir-fried samples 4-1 to 4-3

[0165]

[0166] Results Analysis: As shown in Tables 21-22, sample 4-1 contained 47 flavor compounds, sample 4-2, which added sesame oil, also contained 47, and sample 4-3, which added rapeseed oil, contained 45. The addition of sesame oil and rapeseed oil did not increase the number of flavor compounds. Analysis of the proportion of common flavor compounds revealed 41 common compounds across the three samples, with the proportions ranging from 85.066% to 89.605%. Most of the flavor compounds were present even without the addition of sesame oil and rapeseed oil. Linalool was the primary flavor compound in the three samples, with little difference in relative content. The addition of sesame oil and rapeseed oil primarily enriched the alcohols and alkenes. Alcohols, such as alpha-terpineol, have a distinctive clove aroma, and alkenes, such as (Z)-3,7-dimethyl-1,3,6-octadecadiene, were also present.

[0167] 4.7.1.2 Effects of sesame oil and rapeseed oil on product sensory

[0168] Technical staff and quality control personnel were organized to conduct tasting and evaluation. The sensory tasting score was set at 10. The pot-to-pot ratio was 1:3. The tasting results are shown in Table 23 below.

[0169] Table 23 Sensory tasting results

[0170] name Sample size average value Standard deviation Overall aroma of sample 5 8 6.875 1.246 Overall aroma of sample 6 8 6.625 0.744 Overall aroma of sample 7 8 7.000 1.069 Sample 5 Spicy Flavor 8 6.875 1.246 Sample 6 Spicy Flavor 8 7.375 1.408 Sample 7 Spicy Flavor 8 6.875 1.356 Sample 5: Heavy flavor 8 6.375 1.188 Sample 6 Heavy flavor 8 6.250 1.035 Sample 7 Heavy flavor 8 6.625 1.598 Overall taste 8 7.000 1.414 Overall taste 8 6.750 0.886 Overall taste 8 7.000 1.195

[0171] Result analysis: As shown in Table 23, the comprehensive taste scores of sample 5 and sample 7 with rapeseed oil added are both 7 points. In terms of overall aroma and rich taste, sample 7 with rapeseed oil added is better. Combined with the previous flavor substance detection results, the addition of rapeseed oil has an impact on the aroma and rich taste of the samples.

[0172] 4.8 Effects of Different Spices on Products

[0173] 4.8.1 Effects of Different Spices on Product Flavor

[0174] According to the experimental conditions determined in the early stage, SPME solid phase microextraction was used for extraction. The extraction conditions were as follows: 3 grams of sample was evenly weighed into a 10 mL extraction bottle, equilibrated in a 60°C water bath for 30 minutes, and then the aged extraction tip with no impurity peaks was inserted into the sample bottle for extraction at 70°C for 30 minutes. The extraction tip was removed and quickly inserted into the GC / MS injection port for desorption for 5 minutes.

[0175] Combined with GC / MS chromatographic analysis, a total of 89 absorption peaks were detected in sample 5-1, with peak elution times of 13.850 min to 52.134 min; a total of 74 absorption peaks were detected in sample 5-2, with peak elution times of 14.100 min to 47.490 min; a total of 77 absorption peaks were detected in sample 5-3, with peak elution times of 13.038 min to 43.008 min. The compound lists of samples 5-1 to 5-3 are omitted.

[0176] Result analysis: Three samples with different spice ratios were stir-fried. Sample 5-1 had the most flavor substances, 89, followed by sample 5-2, which had 77 flavor substances, and finally sample 5-3, which had 74 flavor substances. The main flavor substances of sample 5-1 were alkenes, alcohols, esters, and aldehydes, including 12.448% (+)-limonene, 7.601% linalool, 5.391% linalyl acetate, and 5.816% cumaldehyde. The main flavor substances of sample 5-2 were alkenes, alcohols, and aldehydes, including 14.540% anethole, 6.911% eucalyptol, and 5.007% cumaldehyde. The main flavor substances of sample 5-2 were alkenes and alcohols, including 11.383% (+)-limonene and 7.516% linalool. The number and types of flavor substances in sample 5-1 were richer.

[0177] 4.8.1.2 Effects of Different Spices on Product Sensory

[0178] To compare the effects of different spice mixes on the product, technicians and quality control staff were organized to taste and evaluate the product. Sensory tasting was conducted on a scale of 10 to 10. The spice mix ratio was 1:3. The tasting results are shown in Table 24 below.

[0179] Table 24 Sensory tasting results

[0180]

[0181]

[0182] Result analysis: As shown in Table 24, sample 4 received relatively balanced scores in overall aroma, spice flavor and comprehensive taste, with the highest comprehensive taste score being 6.667. Combined with the previous flavor substance detection results, it was found that the fried sample 4 had better flavor and comprehensive taste.

[0183] 4.9 Stir-frying samples after optimizing the formula

[0184] 4.9.1 Analysis of Flavor Compounds in Roasted Samples after Formula Optimization

[0185] According to the experimental conditions determined in the early stage, SPME solid phase microextraction was used for extraction. The extraction conditions were as follows: 3 grams of sample was evenly weighed into a 10 mL extraction bottle, equilibrated in a 60°C water bath for 30 minutes, and then the aged extraction tip with no impurity peaks was inserted into the sample bottle for extraction at 70°C for 30 minutes. The extraction tip was removed and quickly inserted into the GC / MS injection port for desorption for 5 minutes.

[0186] Combined with GC / MS chromatography analysis, a total of 55 absorption peaks were detected in sample 6-1, and the peak time was 13.415 min. ～ 40.600 min. See Table 25 for the compound list of sample 6-1.

[0187] Table 25 Flavoring substances of sample 6-1 after formula optimization

[0188]

[0189]

[0190] Table 26 Analysis of key flavor substances in stir-fried sample 6-1

[0191]

[0192]

[0193] Result analysis: From Table 26, it can be seen that the flavor substances of sample 6-1 are mainly terpenes (olefins, alcohols, esters), supplemented by small amounts of aldehydes, sulfides and phenols. During the recipe optimization process, the main ingredients used in the aniseed were fermented raw materials such as bean curd embryo, pickled erjingtiao, soybean paste, and fermented glutinous rice. In order to enhance the rich taste of the base material, bean curd embryo with a stronger sauce aroma was used. The linalool content of bean curd embryo was also tested to be relatively high (22.215%). Pickled erjingtiao pepper was used to increase the sour and spicy taste and fermented aroma. The addition of soybean paste can also increase the unique sauce flavor of the base material. The use of fermented glutinous rice increases the sweetness and fermented aroma, balances the spicy taste, and stir-fries ginger, garlic, onion, and coriander to increase the pepper aroma, thereby increasing the sweetness and aroma of the base material. The spices and condiments work synergistically: linalool (woody scent), myrcene (citrus scent), and anethole (sweet scent) form a multi-layered aroma. Esters such as linalyl acetate and geranyl acetate have sweet and fruity sensory characteristics, which increase the roundness of the base material.

[0194] 4.9.1 Analysis of Flavor Compounds in Roasted Samples after Formula Optimization

[0195] Technical staff and quality control personnel were organized to conduct tasting and evaluation. The sensory tasting score was set at 10. The pot-to-pot ratio was 1:3. The tasting results are shown in Table 27 below.

[0196] Table 27 Sensory tasting results

[0197] name Sample size average value Standard deviation Overall fragrance 7 8.000 1.291 Spicy 7 8.000 0.816 Heavy flavor 7 7.714 1.380 Overall taste 7 8.000 1.528

[0198] Result analysis: After the optimization, the overall aroma and spice flavor scores were both 8 points, indicating that the aroma was well recognized and the spice configuration was reasonable. The heavy taste was slightly lower than the overall aroma and spice flavor, and the comprehensive taste was 8 points. Combined with the flavor test results, it shows that the overall aroma was well coordinated and the overall taste was good.

[0199] 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 hot pot base that takes both flavor and clean label into consideration, characterized by: Yeast extract, beef paste flavor and natural spices are used to replace flavors and spices; oyster sauce, soy sauce powder and fermented products are also added.

2. The hot pot soup base with both flavor and clean label according to claim 1, characterized in that: The mass ratio of the oyster sauce to the soy sauce powder is 1:1-1:

3.

3. The hot pot soup base with both flavor and clean label according to claim 2, characterized in that: The yeast extract is Angel yeast extract.

4. The hot pot soup base with both flavor and clean label according to claim 3, characterized in that: The preparation method of the beef paste flavor comprises the following steps: boiling blanched beef, chicken bones, chicken and spices for 5 hours, adding butter and chicken oil, and then concentrating the mixture; adding edible salt, brewed soy sauce, monosodium glutamate, edible glucose, white sugar and 5'-flavor ribonucleotide disodium, stirring and concentrating the mixture; then adding xanthan gum and guar gum, stirring and heating the mixture for 15 minutes, and finally high-pressure homogenizing the mixture to obtain the beef paste flavor.

5. The hot pot soup base with both flavor and clean label according to claim 4, characterized in that: The fermented products include soaked erjintiao, soybean paste, broad bean embryo and fermented glutinous rice.

6. The hot pot soup base with both flavor and clean label according to claim 5, characterized in that: The raw materials, calculated by mass, include 41 parts of butter, 16 parts of ciba chili peppers, 4.7 parts of pickled erjingtiao, 5.2 parts of broad bean embryos, 1.7 parts of soya bean seeds, 4.6 parts of ginger, 4.6 parts of garlic, 2 parts of Sichuan peppercorns, 2 parts of salt, 0.6 parts of sugar, 1.4 parts of MSG, 1.4 parts of chicken essence, 1.6 parts of spices, 1.7 parts of Angel yeast extract, 2 parts of soybean paste, 1.1 parts of soy sauce powder, 0.5 parts of oyster sauce, and 2.3 parts of fermented glutinous rice. The ciba chili peppers include 10 parts of Tianjiao Hongguan and 6 parts of Indian pepper ciba chili peppers.

7. A method for preparing a hot pot base with both flavor and clean label according to any one of claims 1 to 6, characterized in that: The steps include: Step 1: Heat oil at 100-120°C, first add the whole shallot, then add onion, 50% by weight of ginger, and 50% by weight of garlic, and stir-fry until fragrant. Step 2: Dissolve the soy sauce powder in drinking water at a ratio of soy sauce powder to water = 1:

2. Step 3: Add spices to white wine and soak, with the mass ratio of spices to white wine being 1:2; Step 4. Add glutinous rice peppers, broad bean embryos, pickled erjingtiao, mother beans, salt, sugar, chicken essence, spices, chicken oil, yeast extract, soybean paste, oyster sauce, soy sauce powder, fermented glutinous rice, beef paste essence and the remaining ginger and garlic and continue to stir-fry.

8. The method for preparing a hot pot base with both flavor and clean label according to claim 7, characterized in that: In step three, the spices include the following raw materials in parts by mass: 11 parts of cumin, 8.4 parts of bay leaves, 11 parts of tsaoko, 8.6 parts of star anise, 5.6 parts of cinnamon, 8.4 parts of fennel, 5.6 parts of amomum villosum, 4.5 parts of lemongrass, 3.3 parts of pine, 8.4 parts of citronella, 14 parts of angelica dahurica, 8.4 parts of white buttonwood, and 2.8 parts of tangerine peel.

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