Medicinal and edible beef tallow hotpot condiment based on herba houttuyniae and preparation method of medicinal and edible beef tallow hotpot condiment

Abstract

The invention discloses a medicinal and edible beef tallow hotpot condiment based on herba houttuyniae and a preparation method of the medicinal and edible beef tallow hotpot condiment. The condiment comprises the following main materials in parts by weight: 40-60 parts of beef tallow, 4-15 parts of herba houttuyniae, 50-60 parts of water or soup, and a fresh product and a dry product which are compounded according to a weight ratio of 1: (0.5-2), wherein the main materials comprise the following components in parts by weight: 40-60 parts of beef tallow and 4-15 parts of herba houttuyniae; the medicinal and edible auxiliary materials at least comprise one or more of 1-2 parts of dried orange peel, 3-6 parts of hawthorn, 0.5-2 parts of adenophora stricta and the like; the seasoning auxiliary materials comprise first-stage, second-stage and third-stage seasoning auxiliary materials which are added in stages and a herba houttuyniae cold extraction flavor extracting solution (herba houttuyniae juice or herba houttuyniae powder dissolving solution) which accounts for 1-3% of the total weight of the base materials. The preparation method adopts a three-stage time-sharing temperature control process: in the first stage, extracting flavor at 120-140 DEG C, in the second stage, decocting with slow fire at 80-90 DEG C to obtain efficacy, in the third stage, strengthening taste, and finally cooling and adding cold extraction liquid. The product form is a double-material bag design of a main material bag and a functional flavor bag. The flavor and efficacy of the houttuynia cordata are synergistically reserved, the dryness-heat attribute of beef tallow hotpot is neutralized, and the problems that a traditional condiment is single in flavor, functional components are prone to being damaged and the like are solved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of hot pot condiments, in particular to a medicinal and edible cow oil hot pot condiment based on rehmannia and a preparation method thereof. BACKGROUND

[0002] If the traditional process adds rehmannia, a one-time high-temperature addition method is usually adopted, which easily leads to the volatilization of fat-soluble flavor substances (such as houttuynia cordata) and the destruction of heat-sensitive functional components (such as flavonoids) in rehmannia, and the slight astringency of rehmannia itself is difficult to neutralize, resulting in poor palatability, and the flavor and efficacy cannot be considered.

[0003] Traditional cow oil hot pot condiments have a high proportion of cow oil and chili, and after eating, they are prone to cause "dry heat and fire" problems, and they do not combine medicinal and edible ingredients to achieve the health functions of clearing heat and digesting food, and they need to rely on external collocation of herbal tea to relieve discomfort, and cannot solve the eating experience defects from the formula source. SUMMARY

[0004] In view of the above technical problems, the present application solves the problem that if the traditional process adds rehmannia, a one-time high-temperature addition method is usually adopted, which easily leads to the volatilization of fat-soluble flavor substances (such as houttuynia cordata) and the destruction of heat-sensitive functional components (such as flavonoids) in rehmannia.

[0005] In order to achieve the above purpose, the technical scheme adopted by the present application is as follows: a medicinal and edible cow oil hot pot condiment based on rehmannia, comprising the following components by weight:

[0006] Main material: 40-60 parts of cow oil, 4-15 parts of rehmannia, 50-60 parts of water or soup;

[0007] Medicinal and edible auxiliary materials: at least containing one or more of 1-2 parts of dried tangerine or orange peel, 3-6 parts of hawthorn, 0.5-2 parts of adenosine, 0.3-1.5 parts of licorice, 1-2.5 parts of platycodon grandiflorum, and 0.5-1.8 parts of gardenia;

[0008] Seasoning auxiliary materials: including first stage seasoning auxiliary materials, second stage seasoning auxiliary materials, third stage seasoning auxiliary materials and rehmannia cold extraction flavor extraction liquid;

[0009] First stage seasoning auxiliary materials: at least containing one or more of 2-25 parts of bean paste, 10-20 parts of ciba chili, 0.65-15 parts of Sichuan pepper, 1-10 parts of ginger, 2-3 parts of small green onions without heads, 0.7-6 parts of white sugar, and 5-9 parts of vinegar;

[0010] The second stage seasoning auxiliary material at least comprises one or more of 5-10 parts of black bean sauce, 5-10 parts of black bean sauce, 3-6 parts of Amomum xanthioides, 2-4 parts of cumin, 2-4 parts of star anise, 1-3 parts of cassia bark, 0.5-1.5 parts of clove, 1-2 parts of Amomum villosum, 2-3 parts of Amomum kravanh, 1-2 parts of Kaempferia rotunda, 8-12 parts of beef tallow, 0.5-1.5 parts of spicy and hot paste, and 8-12 parts of salt;

[0011] The third stage seasoning auxiliary material at least comprises one or more of 5-20 parts of chili, 10-20 parts of different kinds of chili stems, 0.01-0.02 parts of ethyl maltol, 0.3-0.6 parts of edible essence, and 1.1-1.3 parts of white wine;

[0012] The fold root cold extraction flavor extraction liquid is a dissolved solution of fold root juice or fold root powder, and the addition amount is 1-3% of the total weight of the base material.

[0013] In order to better realize the present application, further, the fold root is a compound of fresh fold root and dry fold root, and the weight ratio of the fresh fold root to the dry fold root is 1:(0.5-2);

[0014] In the first stage seasoning auxiliary material, if the Sichuan pepper is contained, the Sichuan pepper can be selected as red Sichuan pepper, and the red Sichuan pepper is suitable for light spicy flavor when the amount is 0.65-0.70 parts, and is suitable for medium spicy flavor or heavy spicy flavor when the amount is 5-15 parts.

[0015] In order to better realize the present application, further, in the medicinal and edible auxiliary material, the addition amount of Adenophora stricta is 0.5-2 parts, which synergistically acts with 1-2 parts of dried tangerine or orange peel and 3-6 parts of hawthorn to enhance the heat-clearing and food-digesting effects.

[0016] In order to better realize the present application, further, in the first stage seasoning auxiliary material,

[0017] If the soybean is contained,

[0018] When the amount of the selected soybean is 2-3 parts, the light flavor is suitable,

[0019] When the amount of the soybean is 15-25 parts, the rich and mellow sauce flavor is suitable;

[0020] If the white sugar is contained, the amount of the white sugar is 0.7-0.9 parts or 3-6 parts, which is used to neutralize the slight astringency of the fold root and the irritability of the chili and / or Sichuan pepper in the first stage seasoning auxiliary material.

[0021] In order to achieve the above-mentioned purpose, the technical scheme adopted by the present application is also as follows: a preparation method of a medicinal and edible Sichuan pepper firepot base material based on fold root, comprising the following steps:

[0022] Step (1), pretreatment of raw materials: washing and cutting the fresh fold root into segments with a length of 2-3 cm, and reserving;

[0023] The dry product of the folded root is washed and cut into segments with a length of 2-3 cm, and the other part is crushed to a particle size of 20-40 meshes, and is used as needed; wherein the weight ratio of the crushed dry product of the folded root to the cut dry product of the folded root is 7:(0-3);

[0024] In step (2), the first stage flavor extraction, 5% of the beef tallow is heated to 180°C, and if the first stage seasoning ingredients include scallions and Sichuan pepper, the beef tallow is used to fry the scallions and Sichuan pepper to obtain standby onion oil;

[0025] The remaining 95% of the beef tallow is heated to 120-140°C, the pre-processed fresh folded root segments in step (1) and the remaining other first stage seasoning ingredients are added, and the mixture is stirred for 1-2 minutes under medium heat at 120-140°C, then the standby onion oil is added, and the temperature is maintained to stir until the aroma is rich and the color is uniform;

[0026] In step (3), the second stage efficacy extraction, water or soup is added to step (2), and the pre-processed dry folded root in step (1) and the homophane ingredients and the second stage seasoning ingredients are added, and the homophane ingredients, the dry folded root segments and the second stage seasoning ingredients are placed in a spice bag, and are simmered for 1-2 hours under low heat;

[0027] In step (4), the third stage taste and flavor enhancement, 15 minutes before the end of step (3), fresh folded root segments or dry folded root segments are added, and third stage seasoning ingredients are added according to actual taste requirements;

[0028] In step (5), cooling and adding, after the temperature of the material in step (4) is reduced to below 80°C, the folded root cold extraction flavor extraction liquid is added, and is mixed uniformly, and a hot pot seasoning is obtained.

[0029] In order to better achieve the present application, further, the weight ratio of the fresh folded root segments added in step (2) to the fresh folded root segments added in step (4) is 7:(0-3);

[0030] In the first stage seasoning ingredients, if scallions are included, the amount of scallions is 2-3 parts, and the standby onion oil obtained by frying can be completely mixed into the seasoning, and the freshness of the first stage flavor extraction is improved.

[0031] In order to better achieve the present application, further, in step (2), the beef tallow is mainly stirred under medium heat at 120-140°C for 1.5 minutes.

[0032] Further, in step (3), the temperature of the slow simmering is controlled at 80-90 DEG C, and the simmering time is controlled at 1.5 hours.

[0033] Further, in step (5), the hot pot base includes a main material bag and a functional flavor bag.

[0034] The main material bag is obtained by packaging after preparation of steps (1) to (4) and cooling.

[0035] The functional flavor bag is independently packaged by a Rehmannia glutinosa cold extraction flavor extract. When used, after the main material bag is opened and poured into the pot and heated to boiling, the functional flavor bag is added, the Rehmannia glutinosa cold extraction flavor extract is poured into the pot, and the mixture is uniformly mixed to obtain the edible hot pot base.

[0036] The technical solution provided by the present application has the following beneficial effects compared with the prior art:

[0037] 1. In the present application, Rehmannia glutinosa (cold) is used in combination with homologous medicinal and edible materials such as Adenophora stricta, Gardenia jasminoides, etc. to neutralize the dry and hot properties of the beef tallow hot pot; hawthorn and dried tangerine or orange peel achieve the functions of invigorating the spleen, promoting digestion, and resolving greasiness, thereby endowing the base with the dual health values of "heat clearing + digestion promoting"; at the same time, the slight astringency of Rehmannia glutinosa and the irritability of chili peppers / flower peppers are neutralized by white sugar (0.7-6 parts) and fermented grains (5-9 parts), and the herbal fresh fragrance of Rehmannia glutinosa is combined with the Maillard reaction to form a "spicy + saucey + fresh" compound flavor, thereby breaking the traditional single flavor of beef tallow hot pot and improving the palatability.

[0038] 2. In the present application, fresh Rehmannia glutinosa and dry Rehmannia glutinosa are compounded at a ratio of 1:(0.5-2), the fresh product is cut into sections for high-temperature flavor extraction (to retain fat-soluble flavoring substances), and the dry product is partially pulverized (20-40 mesh) for low-temperature efficacy extraction (to maximize the dissolution of water-soluble components), and the Rehmannia glutinosa cold extraction flavor extract prepared by cold extraction at 4-25 DEG C for 12-24 hours is combined with the "double material bag" design (the functional flavor bag is independently packaged and added before consumption), thereby avoiding the degradation of heat-sensitive components (such as fishy grassin) during high-temperature and storage processes, solving the conflict between flavor and efficacy of Rehmannia glutinosa in traditional processes, and realizing "flavor not lost, efficacy not compromised".

[0039] 3. In the present application, the raw material pretreatment standards (fresh product cut into 2-3 cm sections, dry product pulverized to 20-40 mesh) and key process parameters (first stage 120-140 DEG C / 1-2 min, second stage 80-90 DEG C / 1-2 hours, cold extraction 4-25 DEG C / 12-24 hours) are specified to replace the traditional "empirical operation", thereby ensuring the uniformity of different production batches of the base in terms of flavor and effective component content, reducing the risk of quality fluctuation, and meeting the needs of large-scale industrial production.

[0040] 4. In the present application, "Zheergen medicine and food homology" is the core logo, combined with "double material bag" innovation form, and the traditional hot pot material forms a clear difference; Double material bag "add before eating" mode gives consumers a sense of participation and ritual, visible Zheergen particles and independent functional package intuitively convey "real material" health attributes, enhance consumer trust. BRIEF DESCRIPTION OF DRAWINGS

[0041] In order to more clearly illustrate the technical solutions of the embodiments of the present application or the prior art, the following will briefly introduce the drawings needed to be used in the embodiment or prior art description. Obviously, the drawings in the following description are only some embodiments of the present application, and for those skilled in the art, other drawings can also be obtained without creative labor under the premise of the drawings.

[0042] Figure 1 The preparation process flow chart of the preparation method of the present application. DETAILED DESCRIPTION

[0043] In order to make the purpose, technical scheme and advantages of the embodiments of the present application more clear, the technical scheme of the embodiments of the present application will be described clearly and completely in the following with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are some embodiments of the present application, not all the embodiments. The components of the embodiments of the present application described and shown in the drawings here can be arranged and designed in various different configurations.

[0044] Therefore, the following detailed description of the embodiments of the present application provided in the drawings is not intended to limit the scope of the claimed application, but only represents selected embodiments of the present application. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor are within the scope of protection of the present application.

[0045] It should be noted that: similar signs and letters represent similar items in the following drawings, so once an item is defined in one drawing, it does not need to be further defined and explained in the subsequent drawings.

[0046] In the description of the present application, it should be noted that if the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer" and the like indicate the orientation or positional relationship shown in the drawings, or the orientation or positional relationship commonly used when the product of the application is used, and are only for the convenience of describing the present application and simplifying the description, and therefore cannot be understood as indicating or implying that the device or element referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore cannot be understood as limiting the present application. In addition, if the terms "first", "second" and the like appear in the description of the present application, they are only used to distinguish the description and cannot be understood as indicating or implying relative importance.

[0047] In addition, if the terms "horizontal", "vertical" and the like appear in the description of the present application, they do not mean that the component must be absolutely horizontal or vertical, but can be slightly inclined. For example, "horizontal" only means that its direction is relatively more horizontal than "vertical", and does not mean that the structure must be completely horizontal, but can be slightly inclined.

[0048] In the description of the present application, it should also be noted that unless otherwise explicitly specified and limited, if the terms "arrangement", "installation", "connection", "connection" appear, they should be understood in a broad sense. For example, it can be fixedly connected, or it can be detachably connected, or integrally connected; it can be mechanically connected, or it can be electrically connected; it can be directly connected, or it can be indirectly connected through an intermediate medium; it can be the communication inside two elements. For those skilled in the art, the specific meaning of the above terms in the present application can be understood according to the specific circumstances.

[0049] Embodiment one

[0050] As shown in Figure 1 The present application discloses a kind of based on the medicinal and edible homologous beef tallow hotpot material of folding root, by weight parts, including the following components:

[0051] Main material: beef tallow 40-60 parts, folding root 4-15 parts, water or soup 50-60 parts;

[0052] Medicinal and edible auxiliary materials: at least contain one or more of the following components: 1-2 parts of dried tangerine or orange peel, 3-6 parts of hawthorn, 0.5-2 parts of sand-part, 0.3-1.5 parts of licorice, 1-2.5 parts of platycodon grandiflorum, 0.5-1.8 parts of gardenia;

[0053] Seasoning auxiliary materials: including first stage seasoning auxiliary materials, second stage seasoning auxiliary materials, third stage seasoning auxiliary materials and folding root cold extraction flavor extraction liquid;

[0054] The first stage seasoning auxiliary material at least contains one or more of the following: 2-25 parts of soybean paste, 10-20 parts of ciba paste, 0.65-15 parts of Sichuan pepper, 1-10 parts of fresh ginger, 2-3 parts of small green onions without heads, 0.7-6 parts of white sugar, and 5-9 parts of fermented grains;

[0055] The second stage seasoning auxiliary material at least contains one or more of the following: 5-10 parts of black bean, 5-10 parts of black bean, 3-6 parts of Amomum villosum, 2-4 parts of cumin, 2-4 parts of star anise, 1-3 parts of cassia bark, 0.5-1.5 parts of clove, 1-2 parts of Amomum villosum, 2-3 parts of Amomum kravanh, 1-2 parts of Kaempferia rotunda, 8-12 parts of ox fat, 0.5-1.5 parts of spicy and hot paste, and 8-12 parts of salt;

[0056] The third stage seasoning auxiliary material at least contains one or more of the following: 5-20 parts of chili, 10-20 parts of different kinds of chili stems (different kinds of chili stems include two jing chili stems, bullet head chili stems, and new generation chili stems, with a weight ratio of 5:3:2. Two jing chili stems have the highest proportion to ensure the fusion of the core aroma of the base material with ox fat and turnip; bullet head chili stems account for 30% to supplement the spiciness while avoiding "spicy pressure on aroma"; new generation chili stems account for 20% to meet the needs of consumers for "spiciness" and control the upper limit of spiciness through a low proportion, and to neutralize the "dry heat" through the cold nature of turnip; 0.01-0.02 parts of ethyl maltol, 0.3-0.6 parts of food flavor (for example, Shangmei beef flavor), and 1.1-1.3 parts of white wine;

[0057] The turnip cold extraction flavor extract is a dissolved solution of turnip juice or turnip powder, and the addition amount is 1-3% of the total weight of the base material.

[0058] As shown in Figure 1 In this embodiment, the turnip is a compound of fresh turnip and dry turnip, and the weight ratio of fresh turnip to dry turnip is 1:(0.5-2).

[0059] In the first stage seasoning auxiliary material, if Sichuan pepper is included, the Sichuan pepper can be red Sichuan pepper. When the amount of red Sichuan pepper is 0.65-0.70 parts, it is suitable for light spicy flavor, and when the amount is 5-15 parts, it is suitable for medium or heavy spicy flavor.

[0060] As shown in Figure 1 In this embodiment, in the medicinal and edible auxiliary material, the addition amount of Adenophora stricta is 0.5-2 parts, which synergistically acts with 1-2 parts of dried tangerine or orange peel and 3-6 parts of hawthorn to enhance the heat-clearing and food-digesting effects.

[0061] As shown in Figure 1 In this embodiment, in the first stage seasoning auxiliary material,

[0062] If soybean paste is included,

[0063] When the amount of bean paste is 2-3 parts, it is suitable for light flavor,

[0064] When the amount of bean paste is 15-25 parts, it is suitable for rich and mellow sauce flavor;

[0065] If white sugar is included, the amount of white sugar is 0.7-0.9 parts or 3-6 parts, which is used to neutralize the slight astringency of the Zelan and the irritation of the chili and / or Sichuan pepper in the first-stage seasoning auxiliary.

[0066] The application also discloses a preparation method of the Zelan-based medicine-food homologous beef tallow hotpot base material.

[0067] Step (1), raw material pretreatment:

[0068] The fresh Zelan is washed and cut into segments with a length of 2-3 cm for standby;

[0069] The dry Zelan is washed and cut into segments with a length of 2-3 cm for standby, and the other part is crushed to a particle size of 20-40 meshes; wherein the weight ratio of the crushed dry Zelan to the cut dry Zelan is 7: (0-3);

[0070] Step (2), first-stage flavor extraction: 5% of beef tallow is heated to 180℃, and if the first-stage seasoning auxiliary includes scallions and Sichuan pepper, the beef tallow is used to fry the scallions and Sichuan pepper in the first-stage seasoning auxiliary to obtain standby onion oil;

[0071] The remaining 95% of beef tallow is heated to 120-140℃, the pretreated fresh Zelan segments in step (1) and the remaining other first-stage seasoning auxiliary are added, and the mixture is stirred for 1-2 min under medium fire at 120-140℃, then the standby onion oil is added, and the temperature is maintained to continue stirring until the aroma is rich and the color is uniform;

[0072] Step (3), second-stage efficacy extraction: water or soup is added to step (2), and the pretreated dry Zelan in step (1) and the medicine-food homologous auxiliary and second-stage seasoning auxiliary are added, and the medicine-food homologous auxiliary, dry Zelan segments and second-stage seasoning auxiliary are put into a spice bag, and then the mixture is simmered for 1-2 hours under low fire;

[0073] Step (4), third-stage taste and flavor enhancement: 15 minutes before the end of step (3), the fresh Zelan segments or dry Zelan segments are added, and the third-stage seasoning auxiliary is added according to the actual taste requirement;

[0074] Step (5), cooling and adding: after the temperature of the material in step (4) is reduced to below 80℃, the Zelan cold extraction flavor extraction liquid is added and mixed uniformly, and then the hotpot base material is obtained.

[0075] like Figure 1 As shown, in this embodiment, the weight ratio of the fresh houttuynia cordata segments added in step (2) to the fresh houttuynia cordata segments added in step (4) is 7:(0-3).

[0076] If the seasoning ingredients in the first stage include scallions (without heads), the amount of scallions used should be 2-3 parts. The reserved scallion oil from frying can be fully incorporated into the base ingredients to enhance the freshness of the flavor extraction in the first stage.

[0077] like Figure 1 As shown, in this embodiment, in step (2), the butter is stir-fried over medium heat at 120℃-140℃ for 1.5 minutes.

[0078] like Figure 1 As shown, in this embodiment, in step (3), the temperature of simmering over low heat is controlled at 80-90℃ and the simmering time is controlled at 1.5 hours.

[0079] like Figure 1 As shown, in this embodiment, in step (5), the hot pot base includes a main ingredient package and a functional flavor package;

[0080] The main ingredient package is prepared and cooled in steps (1) to (4) and then packaged.

[0081] The functional flavor pack consists of individually packaged cold-extracted flavor extract of houttuynia cordata. When using, after opening the main ingredient pack and pouring it into a pot to heat and boil, add the opened functional flavor pack, pour the cold-extracted flavor extract of houttuynia cordata into the pot, mix well, and you will get an edible hot pot base.

[0082] In addition, the soup can be either clear stewed black chicken soup or pork bone soup.

[0083] (a) Extraction steps of houttuynia cordata juice (using fresh houttuynia cordata as raw material)

[0084] Raw material pretreatment: Take fresh houttuynia cordata, first thoroughly wash it to remove impurities such as mud, old roots, and yellow leaves; then cut it into sections with a knife, controlling the length to 2-3cm (to increase the contact area with the solvent and ensure efficient dissolution of components).

[0085] Low-temperature cold extraction: Put the pretreated fresh Zhegeng and purified water (or drinking water) in a sealed container at a ratio of 1:1-1:3, and place it in an environment of 4-25°C (room temperature or refrigeration) for 12-24 hours (for example, 12 hours for a ratio of 1:1, and 24 hours for a ratio of 1:3). During this period, you can stir gently every 6 hours to avoid uneven dissolution of local components. Note: If you want to improve efficiency, you can first lightly squeeze the fresh Zhegeng (retain the juice), then add the solvent and cold soak for 2-4 hours. Combine the squeezed juice and cold soak liquid to balance the juice yield and ingredient retention.

[0086] After the filtration and impurity removal of the cold extraction is completed, filter the mixture with an 80-100 mesh filter (or medical gauze) to remove the remaining Zhegeng solid residues, and obtain a clear Zhegeng juice.

[0087] Standing for use: Transfer the filtered Zhegeng juice into a sealed container and stand at room temperature for 1-2 hours. After a small amount of suspended particles naturally settle, take the upper clear liquid, which is the usable "Zhegeng cold extraction flavor extract (Zhegeng juice)". Store it in a cool place or refrigerate to avoid degradation of heat-sensitive components (such as Houttuynin) caused by high temperature.

[0088] (II) Extraction steps of Zhegeng powder dissolution liquid (using dry Zhegeng as raw material)

[0089] Raw material pretreatment: Take dry Zhegeng, first wash to remove surface dust and impurities, then crush with a crusher to control the particle size to 20-40 mesh (increase the specific surface area to improve the dissolution efficiency of water-soluble components such as flavonoids).

[0090] Low-temperature dissolution cold extraction: Pour the crushed dry Zhegeng powder and purified water (or drinking water) into a sealed container at a ratio of 1:5-1:10. Slowly stir for 5-10 minutes at 4-25°C (room temperature or refrigeration) to initially disperse the powder (to avoid clumping and uneven dissolution). Then stand for 12-24 hours, stirring every 8 hours to ensure complete dissolution of the powder and sufficient dissolution of the active ingredients.

[0091] Clarification and filtration: After the cold extraction is completed, filter the mixture with a 100-120 mesh filter to remove the powder particles that have not completely dissolved, and obtain a clear Zhegeng powder dissolution liquid (to ensure that the base material has no solid particles and the taste is mellow).

[0092] Fresh and dried fold the root are mixed in a weight ratio of 1: (0.5-2), fresh pieces (2-3 cm) are used for high-temperature flavor extraction, dried fold the roots are processed in two ways (part of the pieces 2-3 cm are used for taste enhancement, and part is crushed to 20-40 mesh for water-soluble active ingredient dissolution), and the low-temperature preparation process (4-25℃ cold extraction for 12-24 hours, 80-120 mesh filtration to remove impurities) of fold the root cold extraction flavor extraction liquid (fold the root juice / fold the root powder dissolution liquid, the addition amount is 1-3% of the total weight of the base material) is combined.

[0093] The "three-stage time-sharing temperature control" preparation process: in the first stage (flavor extraction), 95% beef tallow is heated to 120-140℃, 70% fresh fold the root pieces and first-stage seasoning accessories (2-25 parts of bean paste, 10-20 parts of ciba pepper, etc.) are added and stir-fried for 1.5 min, and small green onions and pepper are fried at 180℃ with 5% beef tallow to prepare onion oil, which is then added; in the second stage (efficacy extraction), after adding water / broth, a spice bag containing crushed dried fold the root and medicinal and edible accessories (1-2 parts of dried tangerine peel, 3-6 parts of hawthorn, 0.5-2 parts of radix adiantidis, etc.) is added and simmered at 80-90℃ for 1.5 hours; in the third stage (taste enhancement), 30% fresh / dried fold the root pieces and third-stage seasoning accessories are added 15 minutes before the end of the simmering.

[0094] The "double bag + function retention" product form design: the base material is divided into a "main bag" (prepared and cooled according to steps 1-4, containing basic flavor and part of the active ingredients) and a "functional flavor bag" (fold the root cold extraction extraction liquid is independently packaged), and the main bag is boiled before adding the functional flavor bag to avoid degradation of heat-sensitive components (such as houttuynia cordata) during storage.

[0095] Medicinal and edible accessory synergy technology: accurately match accessories such as dried tangerine peel (1-2 parts), hawthorn (3-6 parts), radix adiantidis (0.5-2 parts), and licorice (0.3-1.5 parts) to form an efficacy synergy with fold the root; at the same time, white sugar (0.7-6 parts) and fermented grains (5-9 parts) are used to neutralize the slight astringency of fold the root and the irritability of chili peppers / pepper, achieving a balance between efficacy and flavor.

[0096] The clear raw material pretreatment standard (fresh pieces 2-3 cm, dried powder 20-40 mesh), key process parameters (first stage temperature 120-140℃ / time 1.5 min, second stage temperature 80-90℃ / time 1.5 hours, cold extraction temperature 4-25℃ / time 12-24 hours) replace the traditional "empirical operation".

[0097] Through fresh and dry folding ear root fractal morphology, adding at different times, both retain the fat-soluble flavor substances of fresh folding ear root (such as jishengcao), and maximize the dissolution of water-soluble active ingredients of dry folding ear root (such as flavonoids and polysaccharides); cold extraction process and double bag design further protect heat-sensitive active ingredients and avoid degradation caused by high temperature and storage.

[0098] Folding ear root (cold) and other medicinal and edible materials such as radix adiantiformis and gardenia neutralize the dry and hot properties of beef hot pot; hawthorn and dried tangerine peel achieve the functions of invigorating the spleen and promoting digestion, and endow the base material with the dual health values of "heat clearing and digestion promoting".

[0099] Breaking the traditional beef hot pot "spicy and single" flavor formula, the combination of the herbal fragrance of folding ear root and Maillard reaction (bean paste, vinegar, etc.) forms a complex flavor of "spicy + sauce + fresh"; white sugar and vinegar neutralize the astringency and irritation, improving the palatability of the product.

[0100] Quantification of all process parameters and standardization of raw material pretreatment ensure that different production batches of base material remain consistent in flavor and active ingredient content, solving the problem of "poor uniformity" in traditional process; double bag design reduces quality loss during storage and transportation.

[0101] The "add before eating" mode of double bag gives consumers a sense of participation and ritual; visible folding ear root particles and independent functional bags intuitively convey the health attributes of "real materials", enhancing consumer trust.

[0102] Solve the core function of "flavor and efficacy conflict": in traditional process, folding ear root is added once at high temperature, which easily leads to the volatilization of flavor substances and the destruction of active ingredients; through "fresh and dry recombination + time control", fresh products are efficiently extracted at high temperature (120-140℃), and dry products slowly release active ingredients at low temperature (80-90℃), without interference between the two; at the same time, cold extraction liquid supplements active ingredients, achieving "flavor not lost, efficacy not compromised".

[0103] Traditional beef hot pot is "heat generating" due to chili and beef, and the astringency of folding ear root is easily rejected; in this technology, the cold nature of folding ear root directly neutralizes the dry and hot, dried tangerine peel and hawthorn help digestion, and white sugar and vinegar adjust the astringency, solving the "eating discomfort" problem from the root of the formula, rather than relying on external cooling tea.

[0104] Traditional process relies on the experience of craftsmen, with large batch differences; through "raw material pretreatment standard (cutting / pulverizing specification) + process parameter quantification (temperature / time)", this technology converts fuzzy operation into controllable process, meeting the needs of large-scale industrial production, reducing production cost and quality fluctuation risk.

[0105] The current hot pot condiment is seriously homogenized. The present technology takes "Zheergen medicine and food homology" as the core symbol, combines with the innovation form of double package, and forms obvious difference with traditional products.

[0106] I. Experimental design principles

[0107] With "single variable control" as the core, the basic parameters are fixed (50 parts of beef tallow, 55 parts of water / clear stewed black-bone chicken soup, 7 parts of fermented grains, 5 parts of ginger, 8 parts of douchi + 4 parts of mao sandalwood + 3 parts of star anise + 10 parts of beef tallow + 10 parts of salt in the second stage seasoning auxiliary, 15 parts of chili section (Erjingtiao: bullet head: new generation = 5:3:2) + 0.015 parts of ethyl maltol + 0.45 parts of shangmei beef essence + 1.2 parts of baijiu in the third stage), only one key variable (fresh and dry ratio of Zheergen, amount of bean paste, amount of Sancha, amount of sandwort, cold extraction time) is changed. The detection indexes include flavor score (10 points, spicy / fragrant / refreshing compound taste), efficacy component content (fishy grassin, flavonoids, mg / 100g), palatability score (astringent / stimulating, 1-5 points, the lower the better), heat-clearing and digestion-promoting efficacy score (10 points, volunteers' feedback after meal).

[0108] II. Parameter and verification data list of each experimental group

[0109] Experiment group number Key variable parameter settings Flavor score (spicy / sauce / clean) Jixingcao content (mg / 100g) Flavonoid content (mg / 100g) Palatability score (astringency / irritation) Heat-clearing and digestion-promoting efficacy score 1 (control group) Fresh and dry yuxingcao ratio 1:1 (fresh 5 parts + dry 5 parts), soybean 10 parts, red Sichuan pepper 3 parts (medium spicy), radix adnatae 1 part, yuxingcao juice cold extraction 18h (solid-liquid ratio 1:2) 6.5 / 5.5 / 6.0 12.8 28.5 2.5 / 2.8 7.2 2 (fresh and dry ratio variable) Fresh and dry yuxingcao ratio 1:0.5 (fresh 6.7 parts + dry 3.3 parts), the rest same as the control group 7.0 / 5.4 / 6.8 16.3 22.1 2.2 / 2.7 6.8 3 (fresh and dry ratio variable) Fresh and dry yuxingcao ratio 1:2 (fresh 3.3 parts + dry 6.7 parts), the rest same as the control group 6.2 / 5.6 / 5.5 9.5 35.8 2.8 / 2.9 7.6 4 (soybean dosage variable) Soybean 3 parts (mild flavor), the rest same as the control group 6.4 / 3.2 / 6.1 12.6 28.3 2.6 / 2.8 7.1 5 (soybean dosage variable) Soybean 20 parts (rich sauce), the rest same as the control group 6.6 / 8.1 / 5.2 12.9 28.6 2.4 / 2.7 7.3 6 (Sichuan pepper dosage variable) Red Sichuan pepper 0.7 parts (mild spicy), the rest same as the control group 3.5 / 5.4 / 6.2 12.7 28.4 2.5 / 1.8 7.2 7 (Sichuan pepper dosage variable) Red Sichuan pepper 10 parts (strong spicy), the rest same as the control group 9.2 / 5.6 / 5.8 12.8 28.5 2.6 / 4.2 7.1 8 (radix adnatae dosage variable) Radix adnatae 0.5 parts, the rest same as the control group 6.5 / 5.5 / 6.0 12.8 28.4 2.5 / 2.8 5.8 9 (radix adnatae dosage variable) Radix adnatae 2 parts, the rest same as the control group 6.5 / 5.5 / 6.0 12.9 28.6 2.5 / 2.8 8.9 10 (cold extraction time variable) Yuxingcao juice cold extraction 12h (solid-liquid ratio 1:2), the rest same as the control group 6.4 / 5.5 / 5.7 8.3 28.5 2.9 / 2.8 7.0 11 (cold extraction time variable) Yuxingcao juice cold extraction 24h (solid-liquid ratio 1:2), the rest same as the control group 6.6 / 5.5 / 6.3 17.5 28.4 2.1 / 2.8 7.4

[0110] III. Synchronous verification of key process parameters

[0111] To ensure the stability of the basic process, the "three-stage time control temperature" parameters of experimental group 1 were detected in detail, and the data are as follows:

[0112] Process stage Set parameters Actual monitored parameters Key indicator results (deviation from setting) First stage flavor extraction 95% beef tallow 130℃ + stir-frying 1.5min Beef tallow temperature 128-132℃ + stir-frying 1.5min Aroma intensity score 6.8 (deviation ±0.2) Second stage efficacy extraction 85℃ gentle simmering 1.5h Temperature 84-86℃ + simmering 1.5h Flavonoid dissolution rate 92% (deviation ±3%) Cooling and adding Temperature ≤80℃ + cold extraction liquid Adding temperature 75-78℃ Jixingcao retention rate 88% (deviation ±2%)

[0113] The influence of fresh and dry ratio of Zheergen: the higher the proportion of fresh product (1:0.5), the higher the content of fishy grassin (16.3mg / 100g), and the more prominent the fresh flavor (6.8 points); the higher the proportion of dry product (1:2), the higher the content of flavonoids (35.8mg / 100g), and the stronger the heat-clearing and digestion-promoting efficacy (7.6 points), indicating that "fresh product preserves lipid-soluble flavor and dry product dissolves water-soluble efficacy components".

[0114] The influence of bean paste amount: when the amount of bean paste is 20 parts (rich and fragrant), the score of sauce flavor is 8.1 points, which is significantly higher than 3.2 points when the amount of bean paste is 3 parts (mild), and has no significant effect on the content of efficacy components, verifying the feasibility of "bean paste amount to control flavor density".

[0115] Pepper dosage impact: Red pepper 10 parts (heavy numbness) when the numbness and spiciness score 9.2, but the stimulation rises to 4.2; 0.7 parts (light numbness) when the stimulation is only 1.8, indicating that "pepper dosage is positively correlated with numbness and stimulation", and needs to be matched with white sugar (0.7-6 parts) to neutralize.

[0116] Adiantum dosage impact: Adiantum 2 parts when the heat and digestion score is 8.9, which is 53% higher than 0.5 parts (5.8), verifying that "Adiantum and dried tangerine or orange peel, hawthorn synergistically enhance the heat and digestion effect".

[0117] Cold extraction time impact: Cold extraction for 24 hours, the content of Houttuynia cordata acid is 17.5 mg / 100 g, which is 111% higher than 12 hours (8.3 mg / 100 g), and the astringency is reduced to 2.1, proving that "low temperature and long time cold extraction can retain heat-sensitive components and reduce astringency".

[0118] The above only describes the preferred embodiments of the present application and is not intended to limit the present application. Those skilled in the art can make various changes and modifications to the present application; any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present application shall be included in the protection scope of the present application.

Claims

1. A medicinal and edible hot pot base based on houttuynia cordata, characterized in that: By weight, it includes the following components: Main ingredients: 40-60 parts butter, 4-15 parts houttuynia cordata, 50-60 parts water or broth; Food and medicine excipients: containing at least one or more of the following: 1-2 parts dried tangerine peel, 3-6 parts hawthorn, 0.5-2 parts sand ginseng, 0.3-1.5 parts licorice, 1-2.5 parts platycodon, and 0.5-1.8 parts gardenia. Seasoning ingredients: including first-stage seasoning ingredients, second-stage seasoning ingredients, third-stage seasoning ingredients, and cold-extracted flavor extract of houttuynia cordata; The first stage of seasoning ingredients includes at least one or more of the following: 2-25 parts broad bean paste, 10-20 parts fermented chili paste, 0.65-15 parts Sichuan peppercorns, 1-10 parts ginger, 2-3 parts scallions (without heads), 0.7-6 parts white sugar, and 5-9 parts fermented glutinous rice. The second stage of seasoning ingredients includes at least one or more of the following: 5-10 parts fermented black beans, 5-10 parts fermented soybeans, 3-6 parts cardamom, 2-4 parts fennel seeds, 2-4 parts star anise, 1-3 parts cinnamon, 0.5-1.5 parts cloves, 1-2 parts cardamom, 2-3 parts amomum tsao-ko, 1-2 parts galangal, 8-12 parts beef tallow, 0.5-1.5 parts spicy and savory paste, and 8-12 parts salt. The third stage of seasoning ingredients includes at least one or more of the following: 5-20 parts chili peppers, 10-20 parts different types of chili pepper segments, 0.01-0.02 parts ethyl maltol, 0.3-0.6 parts edible flavoring, and 1.1-1.3 parts baijiu (Chinese liquor). Cold-extracted flavor extract of houttuynia cordata: This is a solution of houttuynia cordata juice or powder, and its addition amount is 1-3% of the total weight of the base material.

2. The medicinal and edible hot pot base based on houttuynia cordata as described in claim 1, characterized in that: The houttuynia cordata is a compound of fresh houttuynia cordata and dried houttuynia cordata, with a weight ratio of fresh houttuynia cordata to dried houttuynia cordata of 1:(0.5-2). If the seasoning ingredients in the first stage include Sichuan peppercorns, red Sichuan peppercorns can be selected. When the amount of red Sichuan peppercorns is 0.65-0.70 parts, it is suitable for a mild numbing flavor, and when the amount is 5-15 parts, it is suitable for a medium or strong numbing flavor.

3. The medicinal and edible hot pot base based on houttuynia cordata according to claim 1, characterized in that: In the medicinal and edible excipients, the amount of Adenophora stricta added is 0.5-2 parts, which works synergistically with 1-2 parts of dried tangerine peel and 3-6 parts of hawthorn to enhance the effects of clearing heat and promoting digestion.

4. The medicinal and edible hot pot base based on houttuynia cordata according to claim 1, characterized in that: In the first stage of seasoning ingredients, If Douban is included. When using 2-3 parts of fermented soybean paste, it is suitable for a mild flavor. When using 15-25 parts of broad bean paste, it is suitable for a rich soy sauce flavor. If white sugar is included, use 0.7-0.9 parts or 3-6 parts of white sugar to neutralize the slightly astringent taste of houttuynia cordata and the spiciness of chili peppers and / or Sichuan peppercorns in the first stage of seasoning.

5. A method for preparing a medicinal and edible hot pot base based on houttuynia cordata as described in any one of claims 1-4, characterized in that: Includes the following steps: Step (1) Raw material pretreatment: Wash and cut the fresh houttuynia cordata into sections of 2-3cm in length, and set aside; For the dried houttuynia cordata, one part is washed and cut into sections 2-3cm in length, and the other part is crushed to a particle size of 20-40 mesh, and set aside; the weight ratio of crushed dried houttuynia cordata to cut dried houttuynia cordata is 7:(0-3). Step (2), First stage flavor extraction: First, take 5% of the mass of butter and heat it to 180°C. If the first stage seasoning ingredients include scallions and peppercorns (without heads), fry the butter in the first stage seasoning ingredients (without heads) to obtain scallion oil for later use. Heat the remaining 95% of the butter to 120-140℃, add the pre-treated and most of the fresh houttuynia cordata segments from step (1), then add the remaining first-stage seasonings and stir-fry over medium heat at 120℃-140℃ for 1-2 minutes. Then add the reserved scallion oil and continue to stir-fry until the aroma is rich and the color is uniform. Step (3), the second stage of efficacy extraction: Add water or soup to step (2), then add dried houttuynia cordata that has been pretreated and crushed in step (1), as well as medicinal and edible auxiliary materials and second stage seasoning auxiliary materials. Put the above medicinal and edible auxiliary materials, dried houttuynia cordata segments and second stage seasoning auxiliary materials into a spice bag and simmer over low heat for 1-2 hours. Step (4), third stage of taste and flavor enhancement: 15 minutes before the end of cooking in step (3), add fresh or dried houttuynia cordata segments, and add the third stage of seasoning ingredients according to actual taste requirements; Step (5) Cooling and Adding: After the material temperature in step (4) drops below 80°C, add the cold-extracted flavor extract of houttuynia cordata, mix evenly, and you will get the hot pot base.

6. The preparation method according to claim 5, characterized in that: The weight ratio of the fresh houttuynia cordata segments added in step (2) to the fresh houttuynia cordata segments added in step (4) is 7:(0-3). If the seasoning ingredients in the first stage include scallions (without heads), the amount of scallions used should be 2-3 parts. The reserved scallion oil from frying can be fully incorporated into the base ingredients to enhance the freshness of the flavor extraction in the first stage.

7. The preparation method according to claim 5, characterized in that: In step (2), the butter is stir-fried over medium heat at 120℃-140℃ for 1.5 minutes.

8. The preparation method according to claim 5, characterized in that: In step (3), the temperature of simmering over low heat is controlled at 80-90℃ and the simmering time is controlled at 1.5 hours.

9. The preparation method according to claim 5, characterized in that: In step (5), the hot pot base includes a main ingredient packet and a functional flavor packet; The main ingredient package is prepared and cooled in steps (1) to (4) and then packaged. The functional flavor pack consists of individually packaged cold-extracted flavor extract of houttuynia cordata. When using, after opening the main ingredient pack and pouring it into a pot to heat and boil, add the opened functional flavor pack, pour the cold-extracted flavor extract of houttuynia cordata into the pot, mix well, and you will get an edible hot pot base.

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