Preparation method and equipment of caviar hotpot base

Abstract

The present application relates to hot pot material frying technical field, specifically to a kind of caviar hot pot material preparation method and its equipment, including pot body, material stirring mechanism, heater, refrigerator and quality detection component, quality detection component includes support plate, telescopic sampling tube, dilution bin and full-automatic Lovibond colorimeter, after frying, telescopic sampling tube is inserted into pot body interior, the mixed grease of material is extracted into dilution bin, then soybean oil is added into dilution bin to carry out ten times dilution, and the mixed grease after dilution is extracted into full-automatic Lovibond colorimeter to carry out color detection, display Lovibond color value is in the range of 7.0~8.5, then it indicates that color is qualified;Thus can not need manual sampling, also can automatically dilute hot pot material, significantly improve detection efficiency, and carry out color detection by full-automatic Lovibond colorimeter, compared with naked eye observation can significantly improve accuracy, guarantee hot pot material color quality.

Description

Technical Field

[0001] This invention relates to the field of hot pot base preparation technology, and in particular to a method and equipment for preparing caviar hot pot base. Background Technology

[0002] Currently, in the production of hot pot base and chili oil, the industry generally uses beef tallow as the base oil system because it is rich in saturated fatty acids such as palmitic acid and stearic acid, which can give the product a rich taste and room temperature setting ability. In actual production, beef tallow is often compounded with shortening and soybean oil to form a mixed oil system. Shortening can further improve the stability of the oil, while soybean oil improves the fluidity and flavor release efficiency during frying.

[0003] In the aforementioned prior art, the process of making caviar-like hot pot base from mixed oils requires forced air cooling or a cold water bath, which can easily cause pigments in the mixed oils to rapidly agglomerate with crystals, resulting in uneven color in some areas. In order to ensure the color quality of the hot pot base, it is necessary to inspect the color of each batch of hot pot base. However, the current inspection operation involves manual sampling, which is complicated, inefficient, and prone to burns from the high temperature of the base. Therefore, there is an urgent need for a device that can automatically and accurately detect the color of hot pot base and red oil. Summary of the Invention

[0004] The purpose of this invention is to provide a method and equipment for preparing caviar hot pot base, which solves the problem that in the existing technology, when making caviar-like hot pot base by mixing oils, forced air cooling or cold water bath is required, which easily leads to the rapid aggregation of pigments in the mixed oils with crystals, resulting in uneven local color. In order to ensure the color quality of the hot pot base, it is necessary to inspect the color of each batch of hot pot base. However, the current inspection operation involves manual sampling, which is complicated, inefficient, and prone to burns from the high temperature of the base. Therefore, there is an urgent need for a device that can automatically and accurately detect the color of hot pot base and red oil.

[0005] To achieve the above objectives, the present invention provides a caviar hot pot base preparation device, including a pot body, a base stirring mechanism, a heater, a cooler, and a quality detection component. The base stirring mechanism is disposed inside the pot body, the heater is disposed below the pot body, and the cooler is disposed on the outer wall of the pot body. The quality inspection component includes a support plate, a telescopic sampling tube, a dilution chamber, and a fully automatic Lovibond colorimeter. The support plate is positioned above the pot body, the telescopic sampling tube is positioned on one side of the support plate, the dilution chamber is installed above the support plate, one end of the telescopic sampling tube is connected to the dilution chamber, the other end of the telescopic sampling tube is located inside the pot body, and the fully automatic Lovibond colorimeter is positioned on one side of the dilution chamber.

[0006] The quality inspection component further includes a sampling lifting component, a sampling lifting plate, a sampling pump, an oil storage tank, an oil outlet pump, and a transfer pump. The sampling lifting component is located on one side of the support plate, and its output end is fixedly connected to the sampling lifting plate. The other end of the telescopic sampling tube is fixedly located on the sampling lifting plate. The sampling pump is located inside the dilution chamber and communicates with one end of the telescopic sampling tube. The oil storage tank is located above the support plate, and the oil outlet pump is connected to the oil storage tank. The outlet of the oil outlet pump is located above the dilution chamber. The transfer pump is located on the dilution chamber, and its outlet is located above the fully automatic Lovibond colorimeter.

[0007] The caviar hot pot base preparation equipment also includes a butter addition component, which is located on one side of the pot body. The butter adding component includes a housing, a mounting plate, multiple rollers, a pushing mechanism, a sealing mechanism, a feeding turntable, a cutting unit, and a weighing and dispensing unit. The housing is located on one side of the pot body, the mounting plate is located inside the housing, the multiple rollers are sequentially arranged above the mounting plate, and solidified butter is placed on the mounting plate. The pushing mechanism is located inside the housing and on one side of the solidified butter. The housing has an opening, the sealing mechanism is located at the opening, the feeding turntable is located above the housing, the cutting unit is located on the feeding turntable, and the weighing and dispensing unit is located below the housing.

[0008] The cutting unit includes a cutting lifting component and a cutting blade. The cutting lifting component is located above the feeding turntable, and its output end passes through the feeding turntable and is fixedly connected to the cutting blade.

[0009] The weighing and unloading unit includes two electric lifting slide rails, two tilting components, a support base, and a pressure sensor. The two electric lifting slide rails are symmetrically arranged on both sides of the housing. The output ends of the two electric lifting slide rails are respectively provided with the tilting components. The output ends of the tilting components are provided with the support base. The pressure sensor is installed on the support base and is located below the opening.

[0010] The butter adding component further includes a butter trough, an oil outlet, an oil inlet, a mixing tank, a connecting pump, a powder-collecting lifting component, a powder-collecting horizontal movement component, a powder-collecting flipping component, a powder-collecting scoop, and a powder storage tank. The housing has a powder adding chamber, the butter trough is located inside the powder adding chamber, the oil outlet is located below the butter trough, the oil inlet is located on one side of the butter trough, the mixing tank is located below the oil outlet, the connecting pump is located on one side of the mixing tank, the discharge port of the connecting pump is located above the pot body, the powder-collecting lifting component is located on the inner side wall of the powder adding chamber, the output end of the powder-collecting lifting component is fixedly connected to the powder-collecting horizontal movement component, the output end of the powder-collecting horizontal movement component is provided with the powder-collecting flipping component, the output end of the powder-collecting flipping component is provided with the powder-collecting scoop, and the powder storage tank is located at the inner bottom of the powder adding chamber.

[0011] This invention also provides a method for preparing caviar hot pot base, using the aforementioned caviar hot pot base preparation equipment, comprising the following steps: Heat the oil in a pot to 130-140°C, then add ginger and garlic and stir-fry to 115-125°C. Add broad bean paste, fermented soybeans and fermented chili paste, stir-fry to 110-120℃, then add Sichuan peppercorns and stir-fry to 105-115℃. Add 10-20% of the total weight of beef tallow, and after the beef tallow melts, add the seasonings to complete the stir-frying of the hot pot base and remove it from the pot. Put the oil back into the pot and heat it to 130-140℃. Add the ginger and garlic and stir-fry until it reaches 115-125℃. Add broad bean paste, fermented soybeans and fermented chili paste, stir-fry to 105-118℃, then add Sichuan peppercorns and spices, stir-fry to 105-110℃; Add 20-30% of the total weight of butter to the pot. After the butter melts, add the seasonings to complete the preparation of the hot pot red oil and remove it from the pot.

[0012] In this process, after adding 20-30% of the total weight of beef tallow, and letting it melt, add the seasonings, completing the step of frying the hot pot chili oil and then removing it from the pot: Both hot pot base and hot pot chili oil are hot-filled using a fully automatic bag packaging machine. The filling temperature is controlled at 70-85℃, and the product temperature after filling is not lower than 65℃.

[0013] Before the step of using a fully automatic bag-filling machine to hot-fill both the hot pot base and the hot pot chili oil, controlling the filling temperature to 70-85℃, and ensuring the product temperature is not lower than 65℃ after filling: Within 3 minutes after the stir-frying of the hot pot base is completed, sampling is performed using a capillary tube, and the capillary tube is placed at -18°C for 5-6 minutes; Place the capillary tube in the heating bath of a melting point apparatus, raise the temperature at a rate of 1°C / min, and observe the temperature at which the hot pot base sample starts to slide in the capillary tube, which is the melting point of the hot pot base; If the measured temperature is within 44.0~44.5°C, the subsequent hot filling process can be carried out, otherwise the filling process is prohibited; When detecting the color of grease, a grease sample is extracted from the hot pot base and diluted tenfold with soybean oil; Pour the diluted grease sample into a 10 mm cuvette of an automatic Lovibond tintometer for detection, and ensure that the temperature of the sample is not lower than 60°C during detection; When the color range of the hot pot base grease is the Lovibond color value R=7.0~8.5, the subsequent hot filling process can be carried out, otherwise the filling process is prohibited.

[0014] Wherein, after the step of hot filling both the hot pot base and the hot pot red oil using an automatic bag-given packaging machine, controlling the temperature of the filled product at 70-85°C, and making the product temperature not lower than 65°C after filling is completed: Use a turnover box with a heat insulation layer, and stack the hot pot red oil and the hot pot base inside the turnover box; Reserve a 5 cm gap between each bag of hot pot red oil or hot pot base during stacking; Store the turnover box in a warehouse and let it stand for 10 to 16 hours, and monitor the ambient temperature inside the box every 2 hours during the period; If the core temperature is lower than 55°C, intervene by covering the outside of the box with thermal insulation cotton; After the standing is completed, random sampling is performed to observe the crystal morphology, which needs to form spherical particles with a diameter of 1 to 2 mm, with distinct particles and no adhesion, otherwise it is judged as crystallization failure.

[0015] According to the preparation method and equipment of a caviar hot pot base of the present invention, raw materials are put into the pot body for stir-frying, while the base stirring mechanism operates continuously to stir the raw materials uniformly, the heater and the refrigerator control the temperature of the pot body within a preset range. After the stir-frying is completed, the telescopic sampling tube extends into the interior of the pot body to draw the mixed grease of the base into the dilution bin, then add soybean oil into the dilution bin for tenfold dilution, and the diluted mixed grease is then drawn into the automatic Lovibond tintometer for color detection. If the displayed Lovibond color value is within the range of 7.0~8.5, it indicates that the color is qualified; thus, manual manual sampling is not required, the hot pot base can be automatically diluted, the detection efficiency is significantly improved, and the color detection is carried out by the automatic Lovibond tintometer, which can significantly improve the accuracy compared with naked eye observation and ensure the color quality of the hot pot base. Brief Description of the Drawings

[0016] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the accompanying drawings used in the description of the embodiments or the prior art will be briefly introduced below.

[0017] Figure 1 This is a schematic diagram of the caviar hot pot base preparation equipment of the present invention.

[0018] Figure 2 This is a cross-sectional view of the caviar hot pot base preparation equipment of the present invention.

[0019] Figure 3 This is the invention Figure 2 A sectional view along line AA.

[0020] Figure 4 This is the invention Figure 2 Enlarged view of the local structure at point B.

[0021] Figure 5 This is the invention Figure 3 Enlarged view of the local structure at point C.

[0022] Figure 6 This is a schematic diagram of the quality inspection component of the present invention.

[0023] Figure 7 This is a flowchart of the steps in the preparation method of caviar hot pot base of the present invention.

[0024] 1-Pot body, 2-Bottom material stirring mechanism, 3-Heater, 4-Refrigerator, 5-Support plate, 6-Telescopic sampling tube, 7-Dilution chamber, 8-Fully automatic Lovibond colorimeter, 9-Sampling lifting component, 10-Sampling lifting plate, 11-Sampling pump, 12-Oil storage tank, 13-Oil outlet pump, 14-Transfer pump, 15-Shell, 16-Placement plate, 17-Roller, 18-Pushing mechanism, 19-Sealing mechanism, 20-Feeding rotating plate, 21- - Solidified butter, 22- Opening, 23- Cutting lifting component, 24- Cutting blade, 25- Lifting electric slide rail, 26- Tilting component, 27- Support base, 28- Pressure sensor, 29- Butter tank, 30- Oil outlet, 31- Oil inlet, 32- Mixing tank, 33- Connecting pump, 34- Powder lifting component, 35- Powder horizontal movement component, 36- Powder tilting component, 37- Powder scoop, 38- Powder storage tank, 39- Powder filling bin. Detailed Implementation

[0025] The embodiments of the present invention are described in detail below. Examples of the embodiments are shown in the accompanying drawings. The embodiments described below with reference to the accompanying drawings are exemplary and intended to explain the present invention, but should not be construed as limiting the present invention.

[0026] Please see Figures 1 to 6The present invention provides a caviar hot pot base preparation apparatus, which comprises a pot body 1, a base material stirring mechanism 2, a heater 3, a refrigerator 4 and a quality detection assembly. The base material stirring mechanism 2 is arranged inside the pot body 1, the heater 3 is arranged below the pot body 1, and the refrigerator 4 is arranged on the outer wall of the pot body 1; The quality detection assembly comprises a support plate 5, a telescopic sampling tube 6, a dilution bin 7 and a fully automatic Lovibond colorimeter 8. The support plate 5 is arranged above the pot body 1, the telescopic sampling tube 6 is arranged on one side of the support plate 5, the dilution bin 7 is mounted above the support plate 5, one end of the telescopic sampling tube 6 is in communication with the dilution bin 7, the other end of the telescopic sampling tube 6 is located inside the pot body 1, and the fully automatic Lovibond colorimeter 8 is arranged on one side of the dilution bin 7.

[0027] In this embodiment, raw materials are put into the pot body 1 for stir-frying, and the base material stirring mechanism 2 operates continuously to uniformly stir the raw materials. The heater 3 and the refrigerator 4 control the temperature of the pot body 1 within a preset range. After the stir-frying is finished, the telescopic sampling tube 6 extends into the pot body 1 to draw the mixed grease of the base material into the dilution bin 7, then soybean oil is added into the dilution bin 7 for ten-fold dilution, and the diluted mixed grease is then drawn into the fully automatic Lovibond colorimeter 8 for color detection. If the displayed Lovibond color value is within the range of 7.0 to 8.5, it indicates that the color is qualified; thus, manual manual sampling is not required, the hot pot base can be automatically diluted, the detection efficiency is significantly improved, and the color detection is performed by the fully automatic Lovibond colorimeter 8, which can significantly improve the accuracy compared with naked eye observation and ensure the color quality of the hot pot base.

[0028] Further, the quality detection assembly further comprises a sampling lifting component 9, a sampling lifting plate 10, a sampling pump 11, an oil storage tank 12, an oil outlet pump 13 and a transfer pump 14. The sampling lifting component 9 is arranged on one side of the support plate 5, the output end of the sampling lifting component 9 is fixedly connected with the sampling lifting plate 10, the other end of the telescopic sampling tube 6 is fixedly arranged on the sampling lifting plate 10, the sampling pump 11 is arranged inside the dilution bin 7 and is in communication with one end of the telescopic sampling tube 6, the oil storage tank 12 is arranged above the support plate 5, the oil outlet pump 13 is in communication with the oil storage tank 12, the discharge port of the oil outlet pump 13 is located above the dilution bin 7, the transfer pump 14 is arranged on the dilution bin 7, and the discharge port of the transfer pump 14 is located above the fully automatic Lovibond colorimeter 8.

[0029] In this embodiment, the sampling lifting component 9 is a self-locking cylinder. After activation, it drives the sampling lifting plate 10 to move downward, thereby allowing the sampling telescopic tube to enter the pot body 1. At this time, the sampling pump 11 is activated to pump the mixed oil of the hot pot base into the dilution chamber 7. Then, the soybean oil in the oil storage tank 12 is pumped into the dilution chamber 7 through the oil pump 13 to dilute the mixed oil tenfold. At the same time, a heating device is provided below the dilution chamber 7 to prevent the oil temperature from falling below 60°C. When the dilution is completed and the temperature reaches the standard, the diluted oil is pumped into the fully automatic Lovibond colorimeter 8 for testing through the transfer pump 14. The dilution can eliminate the interference of the oil sample's own characteristics on the test results, ensuring the accuracy of the Lovibond color value (R=7.0~8.5) detection, thereby ensuring the consistency of the product's bright and uniform color.

[0030] Furthermore, the caviar hot pot base preparation equipment also includes a butter addition component, which is disposed on one side of the pot body 1; The butter adding assembly includes a housing 15, a mounting plate 16, multiple rollers 17, a pushing mechanism 18, a sealing mechanism 19, a feeding turntable 20, a cutting unit, and a weighing and dispensing unit. The housing 15 is disposed on one side of the pot body 1, the mounting plate 16 is disposed inside the housing 15, the multiple rollers 17 are sequentially disposed above the mounting plate 16, solidified butter 21 is placed on the mounting plate 16, the pushing mechanism 18 is disposed inside the housing 15 and located on one side of the solidified butter 21, the housing 15 has an opening 22, the sealing mechanism 19 is disposed at the opening 22, the feeding turntable 20 is disposed above the housing 15, the cutting unit is disposed on the feeding turntable 20, and the weighing and dispensing unit is disposed below the housing 15.

[0031] In this embodiment, the housing 15 supports the entire butter addition assembly; by opening the feeding turntable 20, solidified butter 21 is placed from above, and at this time the pushing mechanism 18 is activated to slide it on the roller 17 and move it to the opening 22. Then the cutting unit is activated to cut it and transfer it into the weighing and feeding unit. After the weight reaches the standard, it can be placed into the pot body 1.

[0032] Furthermore, the cutting unit includes a cutting lifting component 23 and a cutting blade 24. The cutting lifting component 23 is disposed above the feeding turntable 20. The output end of the cutting lifting component 23 passes through the feeding turntable 20 and is fixedly connected to the cutting blade 24.

[0033] In this embodiment, in step S103, it is necessary to add extra butter. At this time, the cutting and lifting component 23 can be activated to move the cutting blade 24, thereby cutting and separating the solidified butter 21 and allowing it to be poured into the support base 27 through the opening 22.

[0034] Furthermore, the weighing and unloading unit includes two lifting electric slide rails 25, two tilting components 26, a support base 27, and a pressure sensor 28. The two lifting electric slide rails 25 are symmetrically arranged on both sides of the housing 15. The output ends of the two lifting electric slide rails 25 are respectively provided with the tilting components 26. The output ends of the tilting components 26 are provided with the support base 27. The pressure sensor 28 is installed on the support base 27 and is located below the opening 22.

[0035] In this embodiment, after the solidified butter 21 is cut, it falls onto the pressure sensor 28 of the support base 27. When the displayed weight meets the requirements of S103, the lifting electric slide rail 25 is activated to move it down closer to the pot body 1 to avoid splashing hot pot base due to excessive height. Then, the flipping component 26 is activated to flip the support base 27, so that the solidified butter 21 falls into the pot body 1.

[0036] Furthermore, the butter adding component also includes a butter trough 29, an oil outlet 30, an oil inlet 31, a mixing tank 32, a connecting pump 33, a powder dispensing lifting component 34, a powder dispensing lateral movement component 35, a powder dispensing flipping component 36, a powder dispensing scoop 37, and a powder storage tank 38. The housing 15 has a powder adding chamber 39, the butter trough 29 is disposed inside the powder adding chamber 39, the oil outlet 30 is disposed below the butter trough 29, the oil inlet 31 is disposed on one side of the butter trough 29, and the mixing tank 32 is disposed above the oil outlet 30. Below 0, the connecting pump 33 is located on one side of the mixing tank 32, and the outlet of the connecting pump 33 is located above the pot body 1. The powder picking lifting component 34 is located on the inner side wall of the powder adding chamber 39. The output end of the powder picking lifting component 34 is fixedly connected to the powder picking horizontal moving component 35. The output end of the powder picking horizontal moving component 35 is provided with the powder picking flipping component 36. The output end of the powder picking flipping component 36 is provided with the powder picking scoop 37. The powder storage tank 38 is located at the inner bottom of the powder adding chamber 39.

[0037] In this embodiment, when additional seasoning is needed in S103, the seasoning is placed in the powder storage tank 38 in advance. Then, the powder lifting component 34 is activated, which drives the powder scoop 37 into the powder storage tank 38. At this time, the material flipping component 26 drives the powder scoop 37 to flip, collecting the seasoning. Then, through the lateral adjustment of the powder horizontal movement component 35 and the upward movement of the powder lifting component 34, the powder scoop 37 is positioned above the mixing tank 32, and the seasoning is poured in. Then, the butter tank 29 discharges butter through the oil outlet 30 to mix with the seasoning powder. The mixed seasoning powder is then pumped into the pot body 1 through the connecting pump 33, thereby achieving the purpose of adding seasoning. At the same time, the oil inlet 31 can add butter from the butter tank 29. The butter tank 29 is equipped with a heater 3 to prevent the butter from solidifying due to excessively low temperature. This achieves automatic addition of seasoning.

[0038] When using the caviar hot pot base preparation equipment of this embodiment, the raw materials are placed in the pot 1 and stir-fried. At the same time, the base stirring mechanism 2 runs continuously to stir the raw materials evenly. The heater 3 and the cooler 4 control the temperature of the pot 1 within a preset range. After stir-frying, the telescopic sampling tube 6 extends into the pot 1 and draws the mixed oil of the base into the dilution chamber 7. Then, soybean oil is added to the dilution chamber 7 for tenfold dilution. The diluted mixed oil is then drawn into the fully automatic Lovibond colorimeter 8 for color detection. If the Lovibond color value is in the range of 7.0 to 8.5, it indicates that the color is qualified. With the above-mentioned structural setup, manual sampling is no longer required, and the hot pot base can be automatically diluted, significantly improving the detection efficiency. Furthermore, color detection is performed using a fully automatic Lovibond colorimeter 8, which significantly improves accuracy compared to visual observation, ensuring the color quality of the hot pot base.

[0039] Please see Figure 7 The present invention also provides a method for preparing caviar hot pot base, comprising the following steps: S101: Put the oil into the pot and heat it to 130-140℃, then add the ginger and garlic and stir-fry to 115-125℃; S102: Add broad bean paste, fermented soybeans and fermented chili paste, stir-fry to 110-120℃, then add Sichuan peppercorns and stir-fry to 105-115℃; S103: Add 10-20% of the total weight of beef tallow, and add seasonings after the beef tallow has melted to complete the stir-frying of the hot pot base and remove it from the pot. S104: Put the oil back into the pot and heat it to 130-140℃. Add the ginger and garlic and stir-fry to 115-125℃. S105: Add broad bean paste, fermented soybeans and fermented chili paste, stir-fry to 105-118℃, then add Sichuan peppercorns and spices, stir-fry to 105-110℃; S106: Add 20-30% of the total weight of beef tallow. After the beef tallow melts, add the seasonings to complete the preparation of the hot pot red oil and remove it from the pot.

[0040] In this process, after adding 20-30% of the total weight of beef tallow, and letting it melt, add the seasonings, completing the step of frying the hot pot chili oil and then removing it from the pot: Both hot pot base and hot pot chili oil are hot-filled using a fully automatic bag packaging machine. The filling temperature is controlled at 70-85℃, and the product temperature after filling is not lower than 65℃.

[0041] Before the step of using a fully automatic bag-filling machine to hot-fill both the hot pot base and the hot pot chili oil, controlling the filling temperature to 70-85℃, and ensuring the product temperature is not lower than 65℃ after filling: Take a capillary sample within 3 minutes after the hot pot base is cooked, and place the capillary at -18℃ for 5-6 minutes. Place the capillary tube in the heating bath of the melting point apparatus and heat it at a rate of 1℃ / min. Observe the temperature at which the hot pot base sample begins to slide in the capillary tube, which is the melting point of the hot pot base. If the measured temperature is between 44.0 and 44.5℃, the subsequent hot filling process can proceed; otherwise, the filling process is prohibited. When testing the color of oil, an oil sample was extracted from the hot pot base and diluted tenfold with soybean oil. Pour the diluted oil sample into a 10mm cuvette of the fully automatic Lovibond colorimeter for testing. During testing, ensure that the sample temperature is not lower than 60℃. When the color range of the hot pot base oil is within the Lovibond color value R=7.0~8.5, it can proceed to the subsequent hot filling stage; otherwise, it is prohibited from proceeding to the filling stage.

[0042] Among them, after using a fully automatic bag-filling machine to hot-fill both the hot pot base and the hot pot chili oil, controlling the filling temperature to 70-85℃, and ensuring that the product temperature is not lower than 65℃ after filling: Use insulated turnover boxes to stack hot pot oil and hot pot base inside the turnover boxes; When stacking, leave a 5cm gap between each bag of hot pot oil or hot pot base. Place the turnover box in the warehouse and let it stand for 10 to 16 hours, during which time the ambient temperature inside the box is monitored every 2 hours. If the core temperature is below 55℃, intervene by covering the outside of the box with insulation cotton; After standing, randomly sample and observe the crystal morphology. It is necessary to form spherical particles with a diameter of 1~2mm, and the particles should be distinct and not sticky. Otherwise, it is judged as crystallization failure.

[0043] By adding extra butter and seasonings to the hot pot base and chili oil, the flavor of the butter lost during high-temperature frying can be replenished, while the temperature is lowered to prevent the loss of flavor substances in the powdered and paste-like ingredients.

[0044] The ingredients for the hot pot base are: oil (beef tallow, soybean oil, shortening), ginger, garlic, dried chili peppers, broad bean paste, soybeans, and Sichuan peppercorns. The seasonings are: chicken bouillon powder, rock sugar, spices, beef paste flavoring, chicken powder (or chicken paste and beef powder), hydrolyzed protein, yeast extract, fermented glutinous rice, and paprika oleoresin, weighed in proportion. The ingredients for hot pot chili oil are: oil (beef tallow, soybean oil, shortening), old ginger, garlic, hot pot broad bean paste, soybean sprouts, dried chili peppers, and Sichuan peppercorns; The seasonings are: rock sugar, spices, 10% capsaicin extract, capsicum E-150, and oil-based flavorings, weighed in proportion. The specific percentage is as follows: Hot pot base: 40-55% beef tallow, 4-10% shortening, 8-18% soybean oil, 2-4% old ginger, 1-2% garlic, 8-16% deseeded dried chili peppers, 2-4.5% broad bean paste, 0-2% fermented soybeans, 1-2.5% dried Sichuan peppercorns, 7-10% chicken bouillon powder, 0.6-2% rock sugar, 0.8-1.5% spices, 0.6-1.5% beef extract, 0.2-0.5% chicken powder (or a mixture of 0.6-1.5% chicken extract and 0.2-0.5% beef powder), 0.3-0.6% hydrolyzed protein, 0.1-0.2% yeast extract, 1.5-2.5% fermented glutinous rice, 0.1-0.2% paprika oleoresin, and 0.05-0.15% oily flavoring.

[0045] Hot pot chili oil: 70-85% beef tallow, 12-20% soybean oil, 5-12% shortening, 2.5-4.5% old ginger, 1-2% scallions, 2-5% hot pot broad bean paste, 1-2% soybean sprouts, 6-10% deseeded dried chili peppers, 0.8-1.5% dried Sichuan peppercorns, 0.1-0.3% rock sugar, 0.6-1.2% spice powder, 0.1-0.2% capsaicin extract (10%), 0.3-0.6% paprika (E-150), and 0.1-1% oily flavoring.

[0046] Among them, old ginger and garlic are chopped into 0.8-1cm pieces; dried chilies are seeded, boiled into chili paste, then minced through a meat grinder with a 1.5cm aperture before being added to the hot pot base or red oil; the Sichuan peppercorns in the hot pot base and red oil include dried red Sichuan peppercorns and dried green Sichuan peppercorns. The specific proportions of oils added are as follows: the proportions of butter, shortening, and soybean oil added to the formula are: butter: shortening: soybean oil = (6.5~7.5):(0.65~1.65):(1.5~2.5); whereby the melting point of the butter used is controlled within the range of 44~46℃, and the melting point of the shortening used is controlled within the range of 51-52℃.

[0047] When the hot pot base undergoes caviar-like crystallization: after filling, it is not cooled and shaped, but immediately packed into boxes or barrels and sealed to allow for a slow crystallization process; the minimum size of the product in boxes or barrels is no less than 10kg / box (barrel) to ensure that the core temperature of the product is not lower than 55℃ during slow crystallization, so that the oil crystal nuclei can form smoothly.

[0048] Furthermore, by using this melting point control method, chicken fat, mutton fat, and lard can be added to create a compound-flavored caviar hot pot base, based on achieving the predetermined melting point.

[0049] Example 1: Caviar Hot Pot Base Recipe: 43.00% Old Hot Pot Beef Tallow, 5.00% Shortening, 12.50% Soybean Oil, 2.20% Garlic, 4.50% Old Ginger, 4.50% Hot Pot Bean Paste, 3.00% Seedless Tianying Chili Peppers, 2.90% Chili King, 2.00% Seedless Shizhu Red No. 3 Chili Peppers, 1.00% Dried Green Sichuan Peppercorns, 1.00% Dried Red Sichuan Peppercorns, 2.00% Fermented Rice Wine, 4.30% Salt, 4.20% MSG, 1.40% Rock Sugar, 1.00% Baijiu (Chinese liquor), Spices (Cinnamon 20%, Herbs...) 20% fruit, 15% cardamom, 10% fennel, 10% amomum villosum, 6% star anise, 4% angelica dahurica, 5% bay leaf, 3% clove, 7% lemongrass) 1.45%, hydrolyzed vegetable protein 0.40%, yeast extract 0.20%, thermally reacted chicken powder 0.30%, I+G 0.17%, ethyl maltol caramel flavor 0.05%, Morning Light paprika E-150 0.25%, chicken flavor paste 0.73%, beef flavor paste 1.95%, Lovibond color value: R=8.3, slip melting point: 44.15℃.

[0050] Example 2: Caviar Hot Pot Red Oil Recipe and Process: 45.00% Old Hot Pot Beef Tallow, 15.00% Pure Beef Tallow, 6.20% Shortening, 14.50% Soybean Oil, 4.00% Old Ginger, 1.00% Scallion, 3.30% Hot Pot Broad Bean Paste, 0.50% Soybean Paste, 0.50% Fermented Black Beans, 4.40% Seedless Tianying Small Chili Peppers, 3.00% Seedless Neihuang New Generation Chili Peppers, 0.75% Dried Red Sichuan Peppercorns, 0.35% Dried Green Sichuan Peppercorns, 0.15% Rock Sugar, 0.78% Spice Powder (18% Sichuan Amomum villosum, 27% Fennel, 18% White Cardamom, 14% Nutmeg, 11% Cinnamon, 7% Star Anise, 5% Galangal), 0.20% Capsaicin Extract, 0.4% Chili Red E-150, 0.17% Sichuan Pepper Aromatic Oil, Lovibond Color Value: R=7.4, Melting Point: 44.25℃.

[0051] Example 3: Compound Flavor Caviar Hot Pot Base: 30.00% Old Hot Pot Beef Tallow, 20.00% Mutton Tallow, 9.00% Shortening, 14.50% Soybean Oil, 5.00% Seedless Tianying Chili Peppers, 3.50% Seedless Shizhu Red No. 5 Chili Peppers, 3.00% Seedless Neihuang New Generation Chili Peppers, 1.80% Rock Sugar, 2.50% Old Ginger, 1.30% Garlic, 1.80% Onion, 3.00% Hot Pot Broad Bean Paste, 1.80% Soybean Paste, 1.50% Dried Red Sichuan Peppercorns, 0.85% Spices (14% Fennel, 14% Angelica dahurica, 5% Licorice, 12% White Cardamom, 14% Star Anise, 10% Cinnamon, 5% Amomum tsao-ko, 7% Galangal, 12% Bay Leaf, 7% White Pepper, 2% Cloves), 0.25% Chicken Paste Flavoring, 0.21% Morning Light Chili Red E-150, Lovibond Color Value: R=7.9, Melting Point: 44.40℃.

[0052] The above-disclosed embodiments are merely one or more preferred embodiments of this application and should not be construed as limiting the scope of this application. Those skilled in the art can understand that all or part of the processes for implementing the above embodiments and equivalent changes made in accordance with the claims of this application still fall within the scope of this application.

Claims

1. A caviar hot pot base preparation device, comprising a pot body, a base mixing mechanism, a heater, and a cooler, wherein the base mixing mechanism is disposed inside the pot body, the heater is disposed below the pot body, and the cooler is disposed on the outer wall of the pot body, characterized in that, It also includes quality inspection components; The quality inspection component includes a support plate, a telescopic sampling tube, a dilution chamber, and a fully automatic Lovibond colorimeter. The support plate is positioned above the pot body, the telescopic sampling tube is positioned on one side of the support plate, the dilution chamber is installed above the support plate, one end of the telescopic sampling tube is connected to the dilution chamber, the other end of the telescopic sampling tube is located inside the pot body, and the fully automatic Lovibond colorimeter is positioned on one side of the dilution chamber. The quality inspection component also includes a sampling lifting component, a sampling lifting plate, a sampling pump, an oil storage tank, an oil outlet pump, and a transfer pump. The sampling lifting component is located on one side of the support plate, and its output end is fixedly connected to the sampling lifting plate. The other end of the telescopic sampling tube is fixedly located on the sampling lifting plate. The sampling pump is located inside the dilution chamber and is connected to one end of the telescopic sampling tube. The oil storage tank is located above the support plate, and the oil outlet pump is connected to the oil storage tank. The outlet of the oil outlet pump is located above the dilution chamber. The transfer pump is located on the dilution chamber, and its outlet is located above the fully automatic Lovibond colorimeter. The caviar hot pot base preparation equipment also includes a butter addition component, which is disposed on one side of the pot body; The butter adding component includes a housing, a mounting plate, multiple rollers, a pushing mechanism, a sealing mechanism, a feeding turntable, a cutting unit, and a weighing and dispensing unit. The housing is located on one side of the pot body, the mounting plate is located inside the housing, the multiple rollers are sequentially arranged above the mounting plate, and solidified butter is placed on the mounting plate. The pushing mechanism is located inside the housing and on one side of the solidified butter. The housing has an opening, the sealing mechanism is located at the opening, the feeding turntable is located above the housing, the cutting unit is located on the feeding turntable, and the weighing and dispensing unit is located below the housing. The cutting unit includes a cutting lifting component and a cutting blade. The cutting lifting component is disposed above the feeding turntable, and the output end of the cutting lifting component passes through the feeding turntable and is fixedly connected to the cutting blade. The weighing and unloading unit includes two lifting electric slide rails, two tilting components, a support base, and a pressure sensor. The two lifting electric slide rails are symmetrically arranged on both sides of the housing. The output ends of the two lifting electric slide rails are respectively provided with the tilting components. The output ends of the tilting components are provided with the support base. The pressure sensor is installed on the support base and is located below the opening. The butter adding component further includes a butter trough, an oil outlet, an oil inlet, a mixing tank, a connecting pump, a powder lifting component, a powder lateral movement component, a powder flipping component, a powder scoop, and a powder storage tank. The housing has a powder adding chamber, the butter trough is located inside the powder adding chamber, the oil outlet is located below the butter trough, the oil inlet is located on one side of the butter trough, the mixing tank is located below the oil outlet, the connecting pump is located on one side of the mixing tank, the discharge port of the connecting pump is located above the pot body, the powder lifting component is located on the inner side wall of the powder adding chamber, the output end of the powder lifting component is fixedly connected to the powder lateral movement component, the output end of the powder lateral movement component is provided with the powder flipping component, the output end of the powder flipping component is provided with the powder scoop, and the powder storage tank is located at the inner bottom of the powder adding chamber. Caviar hot pot base refers to hot pot base in the form of caviar.

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