Hotpot condiment prepared by cooperation of steam explosion and vegetable braising

Abstract

The invention discloses a hotpot condiment prepared by cooperation of steam explosion and vegetable braising, which comprises 60-80 parts of dried orange peel sauce, 30-50 parts of pumpkin powder, 10-15 parts of carrot paste, 30-50 parts of yellow lantern chili sauce, 130-150 parts of edible oil, 10-15 parts of ginger, 15-20 parts of green Chinese onion, 0.5-1 part of pepper, 0.5-1 part of anise, 0.5-1 part of bay leaf, 50-60 parts of pig bone paste, 15-20 parts of whey protein, 1-2 parts of phospholipid and 10-20 parts of corn starch. The formula comprises 20-30 parts of table salt, 10-20 parts of chicken essence, 10-20 parts of monosodium glutamate, 10-20 parts of white sugar, 30-40 parts of white vinegar, 10-20 parts of i + g, 10-20 parts of ham paste, 0.1-0.3 part of curcumin and 500-600 parts of gardenia water. The Sichuan clovershrub dried orange peel is subjected to steam explosion pretreatment under 0.8-1.5 MPa for 60-120 s, and an oil chamber structure is directionally exploded, so that the dissolution rate of polymethoxylated flavonoids (PMFs) is increased to 89% or above. Performing ternary synergistic braising: braising the flash-explosion dried orange peel, the pumpkin pulp and the diced carrots at the temperature of 80-90 DEG C and the pH value of 5.2-5.8 for 30-50 minutes to form pectin-flavone-beta carotene compound micelles; the dried orange peel gold soup hotpot condiment prepared by the method has an anti-oxidation effect and is low in fat and sodium.

Description

Technical Field

[0001] This invention relates to the field of compound seasoning preparation, specifically to a functional hot pot base that integrates steam-flavored tangerine peel and a natural coloring and thickening system of carrot and pumpkin. Background Technology

[0002] Hot pot, a popular dining format, derives its core flavor from its broth. Currently, the market offers a wide variety of hot pot broths with diverse flavors, such as spicy, clear broth, tomato, mushroom broth, and golden broth. Traditional hot pot broth production typically involves steps including raw material pretreatment (such as washing and grinding), stir-frying / simmering, mixing and seasoning, homogenization, sterilization, and bottling. Golden broth hot pot broths are favored by the market due to their golden color, rich taste, and high nutritional value. Traditional golden broth broths often use ingredients rich in carotenoids, such as pumpkin and carrots, as the main source of color and flavor, achieved through long-term simmering or pulping processes. Existing golden broth broths largely rely on artificial colorings (tartrazine) and thickeners (xanthan gum), lacking natural health benefits. The effective components of dried tangerine peel (such as polymethoxyflavonoids) have a low dissolution rate (<15%) due to cell wall encapsulation, and the poor photothermal stability of carotenoids and tangerine peel flavonoids easily leads to broth discoloration.

[0003] Dried tangerine peel (Chenpi) possesses unique aroma and qi-regulating and spleen-strengthening effects, making it an important ingredient in both food and medicine. However, in traditional hot pot broth preparations, Chenpi is typically added in small amounts as an auxiliary ingredient, or simply crushed and added to the broth. Its rich volatile essential oils, flavonoids (such as hesperidin), and other effective components and flavor substances are limited by its dense cell wall structure, making it difficult to fully release and dissolve during conventional processing (such as soaking, crushing, and ordinary boiling). This results in low utilization, insufficient flavor contribution, and underutilization of its health benefits.

[0004] Given the above shortcomings, a hot pot base that does not require color-dependent additives, has a high and stable content of active substances from dried tangerine peel, and whose resulting golden broth base has a significantly reduced stratification rate after 30 days of storage is urgently needed in the industry. Summary of the Invention

[0005] Based on the above analysis, this invention addresses the technical problems existing in the prior art by providing a tangerine peel broth hot pot base and its preparation method based on steam flash explosion and synergistic aroma enhancement of vegetables. This method can effectively improve the textural stability of the product, reduce the use of pigments, and increase the dissolution rate of PMFs. The resulting hot pot base is not only rich in flavor but also has certain health benefits.

[0006] To achieve the above-mentioned technical effects, the present invention adopts the following technical solution: This invention first discloses a hot pot base prepared by steam flash explosion combined with vegetable simmering, comprising: 60-80 parts dried tangerine peel sauce, 30-50 parts pumpkin powder, 10-15 parts carrot puree, 30-50 parts yellow lantern chili sauce, 130-150 parts cooking oil, 10-15 parts ginger, 15-20 parts scallions, 0.5-1 part Sichuan peppercorns, 0.5-1 part star anise, 0.5-1 part bay leaves, 50-60 parts pork bone extract, 15-20 parts whey protein, 1-2 parts phospholipids, 10-20 parts corn starch, 20-30 parts salt, 10-20 parts chicken essence, 10-20 parts MSG, 10-20 parts white sugar, 30-40 parts white vinegar, 10-20 parts i+g, 10-20 parts ham extract, 0.1-0.3 parts curcumin, 500-600 parts gardenia water.

[0007] Furthermore, the carrot puree is prepared by the following method: Dice the carrots and pre-cook them until translucent, then mash them into a puree.

[0008] Furthermore, the edible oil is composed of soybean oil, chicken oil, and lard mixed in a mass ratio of 9:4:2.

[0009] This invention also discloses a method for preparing hot pot base using the above-mentioned steam flash explosion combined with vegetable simmering, including: (1) Pretreatment of tangerine peel by flash explosion: Sichuan Dahongpao tangerine peel is cut into 5×5 mm pieces, placed in a steam flash explosion device, the pressure is controlled at 0.8-1.5 MPa, the pressure is maintained for 60-120 s, and the pressure is released to normal pressure instantly to obtain pretreated tangerine peel with loose structure and easier release of flavor substances. (2) Tangerine peel sauce: The pre-treated tangerine peel is ground using a colloid mill. The gap between the stator and rotor of the colloid mill is precisely adjusted to 5-100 μm, and the mixture is ground twice to ensure the uniformity and fineness of the material. After grinding, the particle size of the material is 10-50 μm, and the overall appearance is a fine sauce-like substance, which is tangerine peel sauce. (3) Vegetable simmering and extraction: Mix tangerine peel sauce with pumpkin powder and carrot puree according to the formula, add gardenia water to the mixture, and simmer at 80-90℃ for 30-50 min, with a simmering pH of 5.2-5.8; after simmering, filter the material to separate solid residue and obtain a golden soup base liquid rich in the flavor and color of tangerine peel, pumpkin and carrot. (4) Preparation of whey protein phospholipids: Mix whey protein and phospholipids and stir until there are no particles to obtain whey protein phospholipids for later use; (5) Preparation of hot pot base: Add other required seasonings to the obtained golden soup base liquid, and through conventional cooking process, fully mix, dissolve and cook all the ingredients to finally obtain a tangerine peel golden soup hot pot base with rich flavor and golden color.

[0010] Furthermore, the gardenia water described in step (3) is prepared by the following method: It is made by soaking 1 part gardenia in 500 parts purified water.

[0011] Furthermore, the amount of gardenia water added in step (3) is 7-9 times the mass of the solid mixture.

[0012] The present invention also discloses a hot pot base prepared according to any of the above methods, wherein: The hot pot base has a hesperidin content of ≥ 3.5 mg / g and a viscosity of 250-400 mPa·s.

[0013] The beneficial effects of this invention are as follows: 1. This invention uses a steam flash explosion process to break through the cell wall barrier: high-pressure steam penetrates the tangerine peel oil chamber, and instantaneous pressure release generates a shear force of >10 MPa, which increases the hesperidin dissolution rate to 92.3% (compared to 42.1% in the untreated group); enzyme inactivation is carried out simultaneously to prevent browning, while retaining volatile substances such as D-limonene (GC-MS verification showed a loss rate of <5%).

[0014] 2. This invention employs a natural vegetable simmering method: The obtained flash-cooked tangerine peel is mixed with pre-treated pumpkin powder and carrot puree, and gardenia water at a solid-liquid ratio of 1:(7-9) is added. The mixture is simmered at 80-90℃ and pH 5.2-5.8 for 30-50 minutes, and then filtered to obtain the golden broth base. A PLC temperature control system is used, with low-speed stirring (10-20 rpm) to prevent scorching and promote uniform release of components. Initial stage: 85-90℃ (protects heat-sensitive volatile oils such as limonene); Mid-to-late stage: 90-95℃ (promotes the dissolution of flavonoids and polysaccharides and the Maillard reaction). Simmering time: 10-20 minutes (traditional processes require 1.5 hours, flash-cooking pretreatment shortens the time by 45%). 3. Stability control of the process of this invention: pH 5.2-5.8 (adjusted with citric acid) → Zeta potential of pectin-flavonoid complex -35.2 mV; addition of 0.1-0.3% curcumin → co-coloring effect with β-carotene. Color stability: accelerated color difference ΔE <2.0 in 40℃ / 30-day test (comparative example >5.0); lipid reduction perception: sensory oiliness score 35% (p<0.01); industrial advantages: viscosity 250-400 mPa·s suitable for filling lines, shelf life of 6 months at room temperature.

[0015] 4. This invention produces a Tangerine Peel Golden Broth Hot Pot Base, made from tangerine peel, carrot puree, pumpkin powder, and yellow lantern chili sauce. This transforms the broth color of the hot pot base from red to golden yellow, increasing the variety of hot pot base options. Tangerine peel is rich in flavonoids (such as hesperidin), which inhibit inflammation. Polymethoxyflavonoids (PMFs) and hesperidin scavenge free radicals, have antioxidant and lipid-lowering effects, alleviate chronic inflammation (such as enteritis and arthritis), promote cholesterol metabolism, and inhibit the formation of atherosclerotic plaques. The low-fat formula reduces cardiovascular burden. (LC-MS experimental data analysis) Tangerine peel flavonoids have antioxidant functions (experimental data: DPPH free radical scavenging rate increased by 28%, ABTS scavenging rate 43.35%).

[0016] 5. This invention utilizes a synergistic stewing mechanism of carrot, pumpkin, and dried tangerine peel: Pumpkin provides natural β-carotene (for color) and pectin (for thickening), while pectin and tangerine peel flavonoids form a micellar protective structure, enhancing photostability. Carrots release apocarotene aldehyde (for sweet aroma) and dietary fiber; the fiber adsorbs lipids, reducing the greasy feeling in the mouth (sensory verification 35%). Tangerine peel contributes polymethoxylated flavonoids (for lipid-lowering activity) and limonene, which synergistically fight oxidation with carotene. Adding whey protein not only serves as an important amino acid source for the Maillard reaction but also enhances the richness and nutritional value of the broth (providing high-quality protein).

[0017] 6. Improved Efficiency: The cell walls of the dried tangerine peel are disrupted after flash explosion, allowing for easier release of active ingredients such as citrus essential oils and flavonoids, increasing the extraction rate by 30%–50%. Loose Texture: The loose fibrous structure of the tangerine peel facilitates grinding into fine powder for use in health products, seasonings, or traditional Chinese medicine preparations. Enhanced Reactivity: Flash explosion may alter the conformation of some components in the tangerine peel (e.g., polysaccharides degrade into oligosaccharides), improving its bioavailability. The core of the flash explosion process for dried tangerine peel is to disrupt the fiber structure through short-time, high-temperature, and high-pressure treatment, while avoiding the loss of volatile oils and active ingredients. Parameters need to be optimized based on the tangerine peel variety, moisture content, and equipment conditions, while paying attention to safety precautions. Flash-exploded tangerine peel can be used for high-efficiency extraction, ultra-fine grinding, or functional product development, offering significant efficiency and quality advantages.

[0018] In the flash-burst + simmering process, the hesperidin leaching amount reaches 3.8 mg / g (compared to only 2.5 mg / g in the traditional process), and the total volatile oil content increases by 40%. In the flash-burst followed by simmering process, the flavonoids in tangerine peel increase their DPPH free radical scavenging ability by 60% and reduce the formation of oil oxidation products (such as malondialdehyde) by 50%. The antioxidant effect slows down the rancidity of the base material. The citric acid released during simmering softens the meat fibers, increasing protein digestibility by 25%.

[0019] Technological Innovation: The core advantages of the tangerine peel flash-frying followed by vegetable simmering process are: increased component dissolution rate, and enhanced flavor and functionality. Aroma, color, and taste are comprehensively optimized. Significant antioxidant and digestive-promoting properties are achieved. Standardization and low cost make it suitable for industrial applications. It is suitable for hot pot bases, ready-to-eat soup packets, compound seasonings, and is especially suitable for the development of high-end health foods.

[0020] The beneficial effects of adopting the above-mentioned further solutions are: the hot pot base prepared by this invention is nutritionally balanced and comprehensive, with a fresh and delicious flavor, a mellow taste, and a beautiful golden color. Tangerine peel and gardenia have health benefits such as lowering blood lipids and blood sugar. The process of tangerine peel golden broth hot pot base is generally designed to preserve its effective components (such as volatile oils, flavonoids, etc.) and unique flavor. Detailed Implementation

[0021] The principles and features of the present invention are described below with reference to specific embodiments. The examples given are only for explaining the present invention and are not intended to limit the scope of the present invention. In the technical solution of the present invention, through formula optimization, tangerine peel, a substance that is both food and medicine, is added. The flash explosion and simmering processes promote the release and retention of flavor substances in tangerine peel, increase Maillard reaction, improve the flavor of golden broth hot pot base, and the citrus aromatic substances in tangerine peel help to effectively mask the greasiness of traditional golden broth. Example

[0022] A Tangerine Peel Golden Broth Hot Pot Base and Its Preparation Method formula: 60 parts dried tangerine peel sauce, 30 parts pumpkin powder, 10 parts carrot puree, 30 parts yellow lantern chili sauce, 130 parts cooking oil, 10 parts ginger, 15 parts scallions, 0.5 parts Sichuan peppercorns, 0.5 parts star anise, 0.5 parts bay leaves, 50 parts pork bone extract, 15 parts whey protein, 1 part phospholipids, 10 parts corn starch, 20 parts salt, 10 parts chicken essence, 10 parts MSG, 10 parts white sugar, 30 parts white vinegar, 10 parts i+g, 10 parts ham extract, 0.1 parts curcumin, 500 parts gardenia water.

[0023] Preparation process: (1) Pretreatment of tangerine peel by flash explosion: Sichuan Dahongpao tangerine peel is cut into 5×5 mm pieces, placed in a steam flash explosion device, the pressure is controlled at 0.8-1.5 MPa, the pressure is maintained for 60-120 s, and the pressure is released to normal pressure instantly to obtain pretreated tangerine peel with loose structure and easier release of flavor substances. (2) Preparation of tangerine peel sauce: The pretreated tangerine peel is ground using a colloid mill. The gap between the stator and rotor of the colloid mill is precisely adjusted to 20 μm, and the grinding is performed twice to ensure the uniformity and fineness of the material. After grinding, the particle size of the obtained material is 25 μm, and the overall appearance is a fine sauce-like substance, which is the tangerine peel sauce. (3) Prepare carrot puree: Take 10 portions of carrots, wash and remove the stems, cut the carrots into chunks and put them into a pressure cooker. Add water to 1 / 2 of the ingredients and cook for 10-15 minutes. Remove the ingredients from the pressure cooker, stir into a puree, let it cool, and you will get the puree. (4) Vegetable simmering and extraction: Mix tangerine peel sauce with pumpkin powder and carrot puree according to the formula, and add 150 parts of gardenia water to the mixture. Simmer and extract at 80-90℃ for 30-50 min, and the simmering pH is 5.2-5.8. After simmering, filter the material to separate the solid residue and obtain a golden soup base liquid rich in the flavor and color of tangerine peel, pumpkin and carrot. (5) Preparation of whey protein phospholipids: Mix whey protein and phospholipids and stir until there are no particles to obtain whey protein phospholipids for later use; (6) Preparation of hot pot base: Add other required seasonings to the golden broth base obtained in step 3. Through conventional simmering process, fully mix, dissolve and cook all the ingredients to finally obtain a flavorful and golden tangerine peel golden broth hot pot base. Example

[0024] A Tangerine Peel Golden Broth Hot Pot Base and Its Preparation Method formula: 70 parts dried tangerine peel sauce, 40 parts pumpkin powder, 12.5 parts carrot puree, 40 parts yellow lantern chili sauce, 140 parts cooking oil, 12.5 parts ginger, 17.5 parts scallions, 0.75 parts Sichuan peppercorns, 0.75 parts star anise, 0.75 parts bay leaves, 55 parts pork bone extract, 17.5 parts whey protein, 1.5 parts phospholipids, 15 parts corn starch, 25 parts salt, 15 parts chicken essence, 15 parts MSG, 15 parts white sugar, 35 parts white vinegar, 15 parts i+g, 15 parts ham extract, 0.2 parts curcumin, 550 parts gardenia water.

[0025] Preparation process: (1) Pretreatment of tangerine peel by flash explosion: Sichuan Dahongpao tangerine peel is cut into 5×5 mm pieces, placed in a steam flash explosion device, the pressure is controlled at 0.8-1.5 MPa, the pressure is maintained for 60-120 s, and the pressure is released to normal pressure instantly to obtain pretreated tangerine peel with loose structure and easier release of flavor substances. (2) Preparation of tangerine peel sauce: The pretreated tangerine peel is ground using a colloid mill. The gap between the stator and rotor of the colloid mill is precisely adjusted to 20 μm, and the grinding is performed twice to ensure the uniformity and fineness of the material. After grinding, the particle size of the obtained material is 25 μm, and the overall appearance is a fine sauce-like substance, which is the tangerine peel sauce. (3) Prepare carrot puree: Take 12.5 portions of carrots, wash and remove the stems, cut the carrots into chunks and put them into a pressure cooker. Add water to 1 / 2 of the ingredients and cook for 10-15 minutes. Remove the ingredients from the pressure cooker, stir into a puree, and let it cool. (4) Vegetable simmering and extraction: Mix tangerine peel sauce with pumpkin powder and carrot puree according to the formula, and add 160 parts of gardenia water to the mixture. Simmer and extract at 80-90℃ for 30-50 min, and the simmering pH is 5.2-5.8. After simmering, filter the material to separate the solid residue and obtain a golden soup base liquid rich in the flavor and color of tangerine peel, pumpkin and carrot. (5) Preparation of whey protein phospholipids: Mix whey protein and phospholipids and stir until there are no particles to obtain whey protein phospholipids for later use; (6) Preparation of hot pot base: Add other required seasonings to the golden broth base obtained in step 3. Through conventional simmering process, fully mix, dissolve and cook all the ingredients to finally obtain a flavorful and golden tangerine peel golden broth hot pot base. Example

[0026] A Tangerine Peel Golden Broth Hot Pot Base and Its Preparation Method formula: 80 parts dried tangerine peel sauce, 50 parts pumpkin powder, 15 parts carrot puree, 50 parts yellow lantern chili sauce, 150 parts cooking oil, 15 parts ginger, 20 parts scallions, 1 part Sichuan peppercorns, 1 part star anise, 1 part bay leaves, 60 parts pork bone paste, 20 parts whey protein, 2 parts phospholipids, 20 parts corn starch, 30 parts salt, 20 parts chicken essence, 20 parts MSG, 20 parts white sugar, 40 parts white vinegar, 20 parts i+g, 20 parts ham paste, 0.3 parts curcumin, 600 parts gardenia water.

[0027] Preparation process: (1) Pretreatment of tangerine peel by flash explosion: Sichuan Dahongpao tangerine peel is cut into 5×5 mm pieces, placed in a steam flash explosion device, the pressure is controlled at 0.8-1.5 MPa, the pressure is maintained for 60-120 s, and the pressure is released to normal pressure instantly to obtain pretreated tangerine peel with loose structure and easier release of flavor substances. (2) Preparation of tangerine peel sauce: The pretreated tangerine peel is ground using a colloid mill. The gap between the stator and rotor of the colloid mill is precisely adjusted to 20 μm, and the grinding is performed twice to ensure the uniformity and fineness of the material. After grinding, the particle size of the obtained material is 25 μm, and the overall appearance is a fine sauce-like substance, which is the tangerine peel sauce. (3) Prepare carrot puree: Take 15 portions of carrots, wash and remove the stems, cut the carrots into chunks and put them into a pressure cooker. Add water to 1 / 2 of the ingredients and cook for 10-15 minutes. Remove the ingredients from the pressure cooker, stir into a puree, and let it cool. (4) Vegetable simmering and extraction: Mix tangerine peel sauce with pumpkin powder and carrot puree according to the formula, and add 170 parts of gardenia water to the mixture. Simmer and extract at 80-90℃ for 30-50 min, and the simmering pH is 5.2-5.8. After simmering, filter the material to separate the solid residue and obtain a golden soup base liquid rich in the flavor and color of tangerine peel, pumpkin and carrot. (5) Preparation of whey protein phospholipids: Mix whey protein and phospholipids and stir until there are no particles to obtain whey protein phospholipids for later use; (6) Preparation of hot pot base: Add other required seasonings to the golden broth base obtained in step 3. Through conventional simmering process, fully mix, dissolve and cook all the ingredients to finally obtain a flavorful and golden tangerine peel golden broth hot pot base.

[0028] Experimental Example 1 Processing parameters of tangerine peel golden broth hot pot base DPPH removal rate: Increased to 70%-85% after flash explosion and simmering (approximately 50%-60% for untreated base material).

[0029] ABTS+ scavenging rate: up to 65%-75%, which is close to the effect of commercially available antioxidants (such as BHT).

[0030] Vitamin C retention: The simmering process reduces the destruction of vitamin C caused by high-temperature cooking, increasing the retention rate by about 10%-15%.

[0031] It was found that pectin-flavonoid complexes stabilize β-carotene in the pH range of 5.2-5.8. The steam flash explosion parameters are synergistic with the vegetable ratio (PMF dissolution rate is <60% when pressure is <0.8 MPa). Table 1

[0032] Experimental Example 2 The commercially available Cantonese-style golden broth hot pot base was compared with the golden broth hot pot base prepared according to this invention. Ten people aged 15-50 years old were selected on the same day at noon. The types of ingredients and dishes were the same. They were divided into an experimental group and a control group, with 5 pots in each group. After tasting, they were scored on color, aroma and taste. The scoring criteria are shown in Table 2 below: Table 2-1

[0033] Table 2-2

[0034] GC-MS Key Flavor Analysis

[0035] A comparative analysis of the ROAV of Tangerine Peel Golden Broth Hot Pot Base and Cantonese Golden Broth Hot Pot Base revealed that Tangerine Peel Golden Broth Hot Pot Base had 8 key flavor compounds with a ROAV >1, while Cantonese Golden Broth Hot Pot Base had 6. The common flavor compound was (E,E)-2,4-decadienal. Alcohols were abundant, mainly derived from the oxidative degradation of fats. Linalool had the highest ROAV in Tangerine Peel Golden Broth Hot Pot Base. Numerous studies have shown that linalool possesses various pharmacological activities, including analgesic, anti-anxiety, sedative, anti-inflammatory, antitumor, and antibacterial effects, and has a strong ability to mask unpleasant odors. Myrcene contributes to the overall flavor of Tangerine Peel Golden Broth Hot Pot Base, adding a soothing taste and aroma while also providing health benefits. Pinene, as a representative of natural terpenes, is an important food ingredient due to its pine-like aroma and multifunctionality.

[0036] This invention provides a tangerine peel-infused hot pot base and its preparation method, based on a steam flash explosion and synergistic aroma enhancement with vegetables. The hot pot base uses tangerine peel as the main ingredient, supplemented with natural vegetables, and is prepared through a specific process. Tangerine peel is one of my country's traditional "food and medicine homology" herbs, rich in flavonoids, phenolic acids, volatile oils, and other active ingredients, possessing strong antioxidant, anticancer, and antibacterial physiological activities. Combining the tangerine peel flash explosion process with vegetable simmering and then integrating it with a tangerine peel-infused hot pot enhances the functional characteristics and nutritional value of the hot pot. Furthermore, the limonene, carvone, and terpineol flavor compounds in the tangerine peel are fully released during the flash explosion and simmering process, bringing fruity, floral, sweet, sour, green, medicinal, and citrus aromas, thus improving the flavor of traditional tangerine peel-infused hot pot. The tangerine peel used in this invention can be directly purchased from the market. Its characteristics include a golden broth color, rich aroma, and mellow taste, with spleen-strengthening and appetite-stimulating effects. The preparation method of this invention is simple and easy to implement, suitable for industrial production.

[0037] The above are merely specific embodiments of the present invention, enabling those skilled in the art to understand or implement the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to these embodiments, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A hot pot base prepared by steam flash explosion combined with vegetable simmering, comprising: 60-80 parts dried tangerine peel sauce, 30-50 parts pumpkin powder, 10-15 parts carrot puree, 30-50 parts yellow lantern chili sauce, 130-150 parts cooking oil, 10-15 parts ginger, 15-20 parts scallions, 0.5-1 part Sichuan peppercorns, 0.5-1 part star anise, 0.5-1 part bay leaves, 50-60 parts pork bone extract, 15-20 parts whey protein, 1-2 parts phospholipids, 10-20 parts corn starch, 20-30 parts salt, 10-20 parts chicken essence, 10-20 parts MSG, 10-20 parts white sugar, 30-40 parts white vinegar, 10-20 parts i+g, 10-20 parts ham extract, 0.1-0.3 parts curcumin, 500-600 parts gardenia water.

2. The hot pot base according to claim 1, wherein: The edible oil is composed of soybean oil, chicken oil and lard mixed in a mass ratio of 9:4:

2.

3. A method for preparing hot pot base using steam flash explosion synergistic vegetable braising according to claim 1 or 2, comprising: (1) Pre-treatment of dried tangerine peel by flash explosion: The dried tangerine peel of Sichuan Dahongpao variety is placed in a steam flash explosion device and flash explosion is performed to obtain pre-treated dried tangerine peel for use. (2) Preparation of tangerine peel sauce: The pretreated tangerine peel is ground using a colloid mill to obtain tangerine peel sauce for later use; (3) Vegetable simmering and extraction: Mix tangerine peel sauce with pumpkin powder and carrot puree, add gardenia water to the mixture, heat and simmer for extraction, and then perform solid-liquid separation to obtain the golden soup base liquid for later use. (4) Preparation of whey protein phospholipids: Mix whey protein and phospholipids and stir until there are no particles to obtain whey protein phospholipids for later use; (5) Preparation of hot pot base: Add the remaining ingredients to the golden soup base liquid and cook it in a conventional manner to obtain the hot pot base.

4. The method according to claim 3, wherein: The flash explosion process in step (1) includes: Control pressure 0.8-1.5 MPa, maintain pressure for 60-120 s, and instantly release pressure to atmospheric pressure.

5. The method according to claim 3, wherein: In step (2), the gap between the stator and rotor of the colloid mill is 5-100 μm, and the milling is performed twice.

6. The method according to claim 3, wherein: The gardenia water mentioned in step (3) is prepared by the following method: It is made by soaking 1 part gardenia in 500 parts purified water.

7. The method according to claim 3, wherein: The amount of gardenia water added in step (3) is 7-9 times the mass of the solid mixture.

8. The method according to claim 3, wherein: The simmering conditions described in step (3) include: The simmering extraction temperature is maintained at 80-90℃, and the simmering time is 30-50 minutes; The pH for simmering is 5.2-5.

8.

9. A hot pot base prepared by the method according to any one of claims 3 to 8, wherein: The hot pot base has a hesperidin content of ≥ 3.5 mg / g and a viscosity of 250-400 mPa·s.

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