Fermented soya bean hotpot condiment and preparation process thereof

Abstract

The invention discloses a fermented soya bean hotpot condiment and a preparation technology thereof, and belongs to the technical field of food. The fermented soya bean hotpot condiment comprises the following raw materials in parts by weight: 10-30 parts of enzymolysis fermented soya beans, 15-35 parts of fermented chilies, 20-40 parts of lard oil, 2-8 parts of rapeseed oil, 1-5 parts of red Chinese prickly ash, 1-3 parts of green prickleyash, 2-5 parts of ginger, 2-5 parts of garlic, 3-8 parts of onions, 1-3 parts of compound spices and 1-3 parts of zanthoxylum armatum oil. The preparation method of the enzymolysis fermented soya beans comprises the following steps: crushing the fermented soya beans, mixing the crushed fermented soya beans with the dried orange peel powder, the shiitake mushroom powder and the fermented glutinous rice filtrate, adding a compound enzyme preparation, and performing enzymolysis and enzyme deactivation. Fermented soya beans in a traditional hotpot condiment are replaced with the enzymolyzed fermented soya beans, dependence on an exogenous chemical freshener is avoided, meanwhile, coordination of the natural umami strength and the overall flavor of the condiment is remarkably improved, and the defects that the umami strength of the fermented soya beans is insufficient, the flavor is unstable, and the umami is improved by depending on addition of the chemical freshener in a traditional process are overcome.

Description

Technical Field

[0001] This invention belongs to the field of food technology, and in particular relates to a fermented black bean hot pot base and its preparation process. Background Technology

[0002] Hot pot, a representative of traditional Chinese culinary culture, relies heavily on the preparation and blending of its broth. Fermented black beans (douchi), a traditional fermented condiment, are often used in hot pot broth preparation to enhance the overall flavor profile and richness due to their unique mellow flavor and potential umami. However, current processing methods for douchi are relatively simple and direct, failing to fully stimulate and release its inherent umami potential. During traditional processing and subsequent stir-frying, the conversion efficiency of the natural umami substances contained in douchi is limited, resulting in a weak umami flavor and insufficient depth in the final product. To compensate for this deficiency, most products on the market still rely to varying degrees on adding exogenous umami enhancers such as monosodium glutamate (MSG) or flavor nucleotides to improve umami. This practice not only affects the naturalness and harmony of the flavor but also fails to meet modern consumers' preference for healthy and natural products.

[0003] Therefore, how to significantly and stably enhance the natural umami intensity and flavor fullness of hot pot base without relying on chemical or exogenous flavor enhancers, while preserving the traditional flavor characteristics of fermented black beans, has become an urgent problem to be solved. Summary of the Invention

[0004] In view of this, the purpose of the present invention is to provide a fermented black bean hot pot base that can avoid the addition of chemical flavor enhancers, significantly improve the umami intensity and richness of the hot pot base, and make the base present a complex flavor with rich layers and savory aroma.

[0005] Another object of the present invention is to provide a method for preparing the aforementioned fermented black bean hot pot base.

[0006] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a fermented black bean hot pot base, which comprises the following ingredients in parts by weight: 10-30 parts enzymatically hydrolyzed fermented black beans, 15-35 parts fermented chili peppers, 20-40 parts lard, 2-8 parts rapeseed oil, 1-5 parts red Sichuan peppercorns, 1-3 parts green Sichuan peppercorns, 2-5 parts ginger, 2-5 parts garlic, 3-8 parts onion, 1-3 parts compound spices, and 1-3 parts Sichuan peppercorn oil; The preparation method of the enzymatically hydrolyzed fermented black beans includes: crushing the fermented black beans and mixing them with tangerine peel powder, shiitake mushroom powder and fermented glutinous rice filtrate, adding a compound enzyme preparation, enzymatic hydrolysis, and inactivating the enzyme.

[0007] Preferably, the mass ratio of the fermented black beans, dried tangerine peel powder, shiitake mushroom powder and fermented glutinous rice filtrate is 100:(1-3):(2-4):(30-50).

[0008] Preferably, the complex enzyme preparation comprises a neutral protease and a flavor protease.

[0009] Preferably, the total enzyme activity of the compound enzyme preparation is 50,000~100,000 U / g.

[0010] Preferably, the amount of the compound enzyme preparation added is 0.15% to 0.3% of the weight of the fermented soybeans.

[0011] Preferably, the enzymatic hydrolysis temperature is 45~55℃ and the time is 10~16h.

[0012] Preferably, the method for preparing the fermented chili peppers includes: rehydrating dried chili peppers, mixing them with salt and Lactobacillus plantarum powder, and then anaerobic fermenting them.

[0013] Preferably, the dried chili peppers include Erjingtiao, Dafang wrinkled pepper and small red chili pepper, with a mass ratio of (4~6):(2~4):(1~3).

[0014] Preferably, the mass ratio of the dried chili peppers, salt, and Lactobacillus plantarum powder is 100:(8~10):(0.01~0.05).

[0015] Preferably, the anaerobic fermentation temperature is 28~32℃, and the final pH of the fermentation is 4.3~4.7.

[0016] The present invention also provides a method for preparing the fermented black bean hot pot base, the method comprising: heating lard and rapeseed oil, adding ginger, garlic and onion, frying and then removing them; adding enzymatically hydrolyzed fermented black beans and compound spices for a first stage of stir-frying; adding fermented chili peppers for a second stage of stir-frying; adding red Sichuan peppercorns, green Sichuan peppercorns and rattan pepper oil, stirring and mixing; filling, sealing and sterilizing.

[0017] Preferably, the lard and rapeseed oil are heated to 110~120℃ before the ginger, garlic and onion are added.

[0018] Preferably, the temperature of the first stir-frying stage is 115~135℃ and the time is 40~55min.

[0019] Preferably, the temperature of the second stage of frying is 140~150℃ and the time is 4~6 minutes.

[0020] The beneficial effects of this invention are: This invention uses enzymatically hydrolyzed fermented black beans (douchi) instead of the traditional douchi in hot pot bases. The enzymatic hydrolysis process efficiently converts the proteins in douchi into small-molecule free amino acids and flavor peptides, generating natural umami substances. During the enzymatic hydrolysis process, dried tangerine peel powder and shiitake mushroom powder are added. The addition of dried tangerine peel powder allows its citrus aroma and slightly bitter-sweet aftertaste to be embedded in the douchi matrix, giving the product a distinctive flavor while also alleviating greasiness. Shiitake mushroom powder is rich in natural flavor nucleotides, which synergistically work with the amino acids in the douchi in the final product, greatly enhancing the umami intensity and richness. The synergistic effect of these ingredients during enzymatic hydrolysis results in a final base with a rich, complex, and savory flavor, overcoming the shortcomings of traditional processes that rely on adding chemical flavor enhancers or on the limited fermentation of douchi itself, leading to insufficient umami intensity and unstable flavor. This achieves a completely natural source of umami in the hot pot base and a significant improvement in flavor intensity. Attached Figure Description

[0021] Figure 1 The results of the electronic tongue detection in Experiment Example 1 are shown. Detailed Implementation

[0022] This invention provides a fermented black bean hot pot base, which comprises the following ingredients in parts by weight: 10-30 parts enzymatically hydrolyzed fermented black beans, 15-35 parts fermented chili peppers, 20-40 parts lard, 2-8 parts rapeseed oil, 1-5 parts red Sichuan peppercorns, 1-3 parts green Sichuan peppercorns, 2-5 parts ginger, 2-5 parts garlic, 3-8 parts onion, 1-3 parts compound spices, and 1-3 parts Sichuan peppercorn oil; The preparation method of the enzymatically hydrolyzed fermented black beans includes: crushing the fermented black beans and mixing them with tangerine peel powder, shiitake mushroom powder and fermented glutinous rice filtrate, adding a compound enzyme preparation, enzymatic hydrolysis, and inactivating the enzyme.

[0023] In this invention, the weight percentage of the enzymatically hydrolyzed fermented black beans is preferably 10-30 parts, more preferably 15-25 parts, and even more preferably 20 parts; the weight percentage of the fermented chili peppers is preferably 15-35 parts, more preferably 20-30 parts, and even more preferably 25 parts; the weight percentage of the lard is preferably 20-40 parts, more preferably 25-35 parts, and even more preferably 30 parts; the weight percentage of the rapeseed oil is preferably 2-8 parts, more preferably 3-7 parts, and even more preferably 5 parts; the weight percentage of the red Sichuan peppercorns is preferably 1-5 parts, more preferably 2-4 parts, and even more preferably 3 parts; and the weight percentage of the green Sichuan peppercorns is preferably 1... The weight percentage of ginger is preferably 2-5 parts, more preferably 2.5-4 parts, and more preferably 3 parts; the weight percentage of garlic is preferably 2-5 parts, more preferably 2.5-4 parts, and more preferably 3 parts; the weight percentage of onion is preferably 3-8 parts, more preferably 4-6 parts, and more preferably 5 parts; the weight percentage of compound spices is preferably 1-3 parts, more preferably 1.5-2.5 parts, and more preferably 2 parts; the weight percentage of Sichuan pepper oil is preferably 1-3 parts, more preferably 1.5-2.5 parts, and more preferably 2 parts.

[0024] In this invention, the preferred mass ratio of fermented black beans, dried tangerine peel powder, shiitake mushroom powder and fermented glutinous rice filtrate is 100:(1-3):(2-4):(30-50), more preferably 100:(1.5-2.5):(2.5-3.5):(35-45), and even more preferably 100:2:3:40.

[0025] In this invention, the particle size of the crushed fermented black beans is preferably 2-4 mm.

[0026] In this invention, the tangerine peel powder and shiitake mushroom powder can be purchased through commercial channels or prepared by conventional methods; the particle size of the tangerine peel powder and shiitake mushroom powder is preferably through an 80-120 mesh sieve, and more preferably through a 100 mesh sieve.

[0027] In this invention, the fermented glutinous rice filtrate is preferably obtained by filtering fermented glutinous rice; the fermented glutinous rice can be purchased from commercial channels or prepared by conventional methods; the mesh size of the sieve used for filtering is preferably 80-120 mesh, more preferably 100 mesh.

[0028] In this invention, the compound enzyme preparation preferably comprises neutral protease and flavor protease; the total enzyme activity of the compound enzyme preparation is preferably 50,000-100,000 U / g, more preferably 60,000-80,000 U / g, and even more preferably 75,000 U / g; the enzyme activity ratio of the neutral protease and flavor protease is preferably 1:(1-2), and even more preferably 1:1. The amount of the compound enzyme preparation added is preferably 0.15%-0.3% of the weight of fermented black soybeans, more preferably 0.18%-0.25%, and even more preferably 0.2%.

[0029] In this invention, the enzymatic hydrolysis temperature is preferably 45~55℃, more preferably 47~52℃, and even more preferably 50℃; the enzymatic hydrolysis time is preferably 10~16h, more preferably 11~14h, and even more preferably 12h.

[0030] In this invention, the enzyme inactivation method preferably includes enzyme inactivation treatment at 85~95℃ for 5~15 min; the enzyme inactivation temperature is preferably 90℃, and the time is preferably 10 min.

[0031] During the enzymatic hydrolysis of fermented black beans, the proteins in the beans are efficiently converted into small-molecule free amino acids and flavor peptides, generating natural umami substances. The fermented glutinous rice filtrate not only provides a suitable pH environment and water activity for enzymatic hydrolysis, but its residual sugars and trace amounts of ethanol also provide key precursors for the subsequent Maillard reaction. The addition of dried tangerine peel allows its citrus aroma and slightly bitter aftertaste to be embedded in the fermented black bean matrix, giving the product a distinctive flavor while alleviating greasiness. Shiitake mushroom powder, rich in natural flavor nucleotides, synergizes with the amino acids in the fermented black beans in the final product, greatly enhancing the umami intensity and richness. The synergistic effect of these ingredients during enzymatic hydrolysis avoids dependence on exogenous chemical flavor enhancers, significantly improving the natural umami intensity and overall flavor harmony of the base material. This results in a final base material with a rich, complex, and savory flavor, overcoming the shortcomings of insufficient umami intensity and unstable flavor of fermented black beans themselves, as well as the reliance on chemical flavor enhancers in traditional processes.

[0032] In this invention, the preferred method for preparing fermented chili peppers includes: rehydrating dried chili peppers, mixing them with salt and Lactobacillus plantarum powder, and then anaerobic fermenting them.

[0033] The dried chili peppers preferably include Erjingtiao, Dafang wrinkled pepper and millet pepper; the preferred mass ratio of the three is (4~6):(2~4):(1~3), and more preferably 5:3:2.

[0034] The method for rehydrating the dried chili peppers is not particularly limited. In some embodiments, the method preferably includes: mixing the dried chili peppers with water, soaking them, and draining the water to obtain rehydrated dried chili peppers. The mass-to-volume ratio of the dried chili peppers to the water is preferably 1g:(1~3)mL, more preferably 1g:2mL; the soaking temperature is preferably 40~50℃, more preferably 45℃; and the soaking time is preferably 20~30min, more preferably 25min.

[0035] The preferred mass ratio of dried chili peppers, salt, and Lactobacillus plantarum powder is 100:(8~10):(0.01~0.05), and more preferably 100:9:0.25.

[0036] The preferred temperature for anaerobic fermentation is 28~32℃, more preferably 30℃; the preferred endpoint pH for anaerobic fermentation is 4.3~4.7, more preferably 4.5.

[0037] This invention involves treating chili peppers with lactic acid bacteria fermentation, which converts sugars and other substances in the peppers into organic acids, transforming the simple spiciness of the peppers into a milder spiciness. When consumed, the organic acids produced during fermentation work synergistically with natural capsaicin to effectively reduce the sharp irritation and burning sensation of the spiciness, significantly improving the layers of spiciness and palatability.

[0038] In some embodiments of the present invention, the compound spices preferably include star anise, cinnamon, cardamom, bay leaf, and galangal; the mass ratio of star anise, cinnamon, cardamom, bay leaf, and galangal is preferably (30~40):(15~25):(15~25):(10~20):(5~15), more preferably 35:20:20:15:10.

[0039] The present invention also provides a method for preparing the fermented black bean hot pot base, wherein the preferred preparation method includes: heating lard and rapeseed oil, adding ginger, garlic and onion, frying and then removing them; adding enzymatically hydrolyzed fermented black beans and compound spices for a first stage of stir-frying; adding fermented chili peppers for a second stage of stir-frying; adding red Sichuan peppercorns, green Sichuan peppercorns and rattan pepper oil, stirring and mixing; filling, sealing and sterilizing.

[0040] In this invention, the lard and rapeseed oil are preferably heated to 110-120°C before the ginger, garlic, and onion are added, more preferably to 112-118°C, and even more preferably to 115°C.

[0041] In this invention, the temperature of the first stage of frying is preferably 115~135℃, more preferably 120~130℃, and even more preferably 125℃; the frying time of the first stage is preferably 40~55min, more preferably 45~52min, and even more preferably 50min.

[0042] In this invention, the temperature of the second stage of frying is preferably 140~150℃, more preferably 142~148℃, and even more preferably 145℃; the frying time of the second stage is preferably 4~6 minutes, and even more preferably 5 minutes.

[0043] In this invention, the filling, sealing, and sterilization processes are not specifically limited and can be selected according to actual needs.

[0044] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0045] Unless otherwise specified, the following embodiments are all conventional methods.

[0046] Unless otherwise specified, all materials and reagents used in the following examples are commercially available.

[0047] Example 1 A fermented black bean hot pot base, which is made from the following ingredients in parts by weight: 20 parts enzymatically hydrolyzed fermented black beans, 25 parts fermented chili peppers, 30 parts lard, 5 parts rapeseed oil, 3 parts red Sichuan peppercorns, 2 parts green Sichuan peppercorns, 3 parts ginger, 3 parts garlic, 5 parts onion, 2 parts compound spices, and 2 parts Sichuan peppercorn oil. The compound spice blend consists of star anise, cinnamon, cardamom, bay leaves, and galangal, in a mass ratio of 35:20:20:15:10. The preparation method of the enzymatically hydrolyzed fermented black beans is as follows: the fermented black beans are crushed to 2-4 mm; the tangerine peel powder and shiitake mushroom powder are passed through a 100-mesh sieve; the fermented glutinous rice is passed through a 100-mesh filter to obtain fermented glutinous rice filtrate; the crushed fermented black beans, the sieved tangerine peel powder, shiitake mushroom powder and fermented glutinous rice filtrate are mixed evenly in a mass ratio of 100:2:3:40, and a compound enzyme preparation (neutral protease and flavor protease, total enzyme activity 75000 U / g, enzyme activity ratio of neutral protease and flavor protease is 1:1) is added at 0.2% of the mass of the fermented black beans, and the mixture is enzymatically hydrolyzed at 50℃ for 12 h; and the enzyme is inactivated at 90℃ for 10 min.

[0048] The method for preparing the fermented chili peppers is as follows: Dried chili peppers are obtained by mixing Erjingtiao peppers, Dafang wrinkled peppers, and millet peppers in a mass ratio of 5:3:2. The dried chili peppers are then mixed with water at a mass-to-volume ratio of 1g:2mL and soaked at 45℃ for 25 minutes. The water is then drained to obtain rehydrated dried chili peppers. The rehydrated dried chili peppers are then mixed with salt and Lactobacillus plantarum powder in a mass ratio of 100:9:0.25 and anaerobic fermented at 30℃ until the pH reaches 4.5, at which point fermentation is terminated.

[0049] The preparation method of the fermented black bean hot pot base is as follows: heat lard and rapeseed oil to 115℃, add ginger, garlic and onion, fry until golden brown and remove; add enzymatically hydrolyzed fermented black beans and compound spices, and stir-fry for the first stage at 125℃ for 50 minutes; add fermented chili peppers and stir-fry for the second stage at 145℃ for 5 minutes; add red Sichuan peppercorns, green Sichuan peppercorns and rattan pepper oil, stir and mix; fill, seal and sterilize.

[0050] Example 2 A fermented black bean hot pot base, which is made from the following ingredients in parts by weight: 10 parts enzymatically hydrolyzed fermented black beans, 15 parts fermented chili peppers, 20 parts lard, 2 parts rapeseed oil, 1 part red Sichuan peppercorns, 1 part green Sichuan peppercorns, 2 parts ginger, 2 parts garlic, 3 parts onion, 1 part compound spices, and 1 part Sichuan peppercorn oil. The compound spice blend consists of star anise, cinnamon, cardamom, bay leaves, and galangal, in a mass ratio of 30:15:15:10:5. The preparation method of the enzymatically hydrolyzed fermented black beans is as follows: the fermented black beans are crushed to 2-4 mm; the tangerine peel powder and shiitake mushroom powder are passed through an 80-mesh sieve; the fermented glutinous rice is passed through an 80-mesh filter to obtain fermented glutinous rice filtrate; the crushed fermented black beans, the sieved tangerine peel powder, shiitake mushroom powder and fermented glutinous rice filtrate are mixed evenly at a mass ratio of 100:1:2:30; a compound enzyme preparation (neutral protease and flavor protease, total enzyme activity 100000 U / g, enzyme activity ratio of neutral protease and flavor protease is 1:2) is added at 0.15% of the mass of the fermented black beans; the mixture is enzymatically hydrolyzed at 45℃ for 10 h; and then the enzyme is inactivated at 85℃ for 15 min.

[0051] The method for preparing fermented chili peppers is as follows: Dried chili peppers are obtained by mixing Erjingtiao peppers, Dafang wrinkled peppers, and millet peppers at a mass ratio of 4:2:1. The dried chili peppers are then mixed with water at a mass-to-volume ratio of 1g:1mL and soaked at 40℃ for 30 minutes. The water is then drained to obtain rehydrated dried chili peppers. The rehydrated dried chili peppers are then mixed with salt and *Lactobacillus plantarum* powder at a mass ratio of 100:8:0.01 and anaerobically fermented at 28℃ until the pH reaches 4.7, at which point fermentation is terminated.

[0052] The preparation method of the fermented black bean hot pot base is as follows: heat lard and rapeseed oil to 110℃, add ginger, garlic and onion, fry until golden brown and remove; add enzymatically hydrolyzed fermented black beans and compound spices, and stir-fry for the first stage at 115℃ for 55 minutes; add fermented chili peppers and stir-fry for the second stage at 140℃ for 6 minutes; add red Sichuan peppercorns, green Sichuan peppercorns and rattan pepper oil, stir and mix; fill, seal and sterilize.

[0053] Example 3 A fermented black bean hot pot base, which is made from the following ingredients in parts by weight: 30 parts enzymatically hydrolyzed fermented black beans, 35 parts fermented chili peppers, 40 parts lard, 8 parts rapeseed oil, 5 parts red Sichuan peppercorns, 3 parts green Sichuan peppercorns, 5 parts ginger, 5 parts garlic, 8 parts onion, 3 parts compound spices, and 3 parts Sichuan peppercorn oil. The compound spice blend consists of star anise, cinnamon, cardamom, bay leaves, and galangal, in a mass ratio of 40:25:25:20:15. The preparation method of the enzymatically hydrolyzed fermented black beans is as follows: the fermented black beans are crushed to 2-4 mm; the tangerine peel powder and shiitake mushroom powder are passed through a 120-mesh sieve; the fermented glutinous rice is passed through a 120-mesh filter to obtain fermented glutinous rice filtrate; the crushed fermented black beans, the sieved tangerine peel powder, shiitake mushroom powder and fermented glutinous rice filtrate are mixed evenly in a mass ratio of 100:3:4:50, and a compound enzyme preparation (neutral protease and flavor protease, total enzyme activity 50000 U / g, enzyme activity ratio of neutral protease and flavor protease is 1:1) is added at 0.3% of the mass of the fermented black beans, and the mixture is enzymatically hydrolyzed at 55℃ for 16 h; and the enzyme is inactivated at 95℃ for 5 min.

[0054] The method for preparing the fermented chili peppers is as follows: Dried chili peppers are obtained by mixing Erjingtiao peppers, Dafang wrinkled peppers, and millet peppers in a mass ratio of 6:4:3. The dried chili peppers are then mixed with water at a mass-to-volume ratio of 1g:3mL. The mixture is soaked at 50℃ for 20 minutes, drained, and rehydrated. The rehydrated dried chili peppers are then mixed with salt and Lactobacillus plantarum powder in a mass ratio of 100:10:0.05 and anaerobic fermented at 32℃ until the pH reaches 4.3, at which point fermentation is terminated.

[0055] The preparation method of the fermented black bean hot pot base is as follows: heat lard and rapeseed oil to 120℃, add ginger, garlic and onion, fry until golden brown and remove; add enzymatically hydrolyzed fermented black beans and compound spices, and stir-fry for the first stage at 135℃ for 40 minutes; add fermented chili peppers and stir-fry for the second stage at 150℃ for 4 minutes; add red Sichuan peppercorns, green Sichuan peppercorns and rattan pepper oil, stir and mix; fill, seal and sterilize.

[0056] Comparative Example 1 A fermented black bean hot pot base, which differs from Example 1 in that it uses fermented black beans instead of enzymatically hydrolyzed fermented black beans.

[0057] Comparative Example 2 A type of fermented black bean hot pot base, which differs from Example 1 in that no dried tangerine peel powder or shiitake mushroom powder is added during the enzymatic hydrolysis of fermented black beans.

[0058] Comparative Example 3 A fermented black bean hot pot base, which differs from Example 1 in that no dried tangerine peel powder is added during the enzymatic hydrolysis of fermented black beans.

[0059] Comparative Example 4 A type of fermented black bean hot pot base, which differs from Example 1 in that no shiitake mushroom powder is added during the enzymatic hydrolysis of fermented black beans.

[0060] Comparative Example 5 A type of fermented black bean hot pot base differs from Example 1 in that the chili peppers are not fermented, but are directly rehydrated dried chili peppers.

[0061] Experimental Example 1 The fermented black bean hot pot bases from Example 1 and Comparative Examples 1-4 were diluted to 10%, filtered, and analyzed using an electronic tongue. Each group of fermented black bean hot pot bases underwent three parallel experiments. The results are shown in Table 1 and... Figure 1 As shown.

[0062] Table 1. Results of Electronic Tongue Detection

[0063] Note: Data in the table are expressed as mean ± standard deviation. In the same column, different lowercase letters indicate significant differences between groups (P<0.05), and the same lowercase letters indicate no significant differences between groups. The same applies to the following tables.

[0064] It can be seen that, compared with Comparative Example 1, Example 1 achieved a significant improvement in umami and richness, while effectively coordinating sourness, bitterness, and astringency. This indicates that the flavor precursors such as proteins in the untreated fermented black beans were not effectively converted, resulting in a weak umami flavor, a heavy bitterness and astringency of the fermented black beans themselves, and an overall rough and monotonous flavor. Comparative Examples 2-4 were significantly lower than Example 1 in terms of umami and richness, and their sourness and unpleasant flavors were higher, proving that without the synergy of these two ingredients or the absence of either ingredient, the flavors could not be fully stimulated and integrated. Among them, tangerine peel powder played a key role in improving richness and suppressing bitterness and astringency, while shiitake mushroom powder had a direct promoting effect on the intensity of umami.

[0065] Experimental Example 2 Ten sensory evaluators were selected to conduct sensory evaluations of the fermented black bean hot pot bases from Example 1 and Comparative Examples 1-5. Each hot pot base was boiled with water at a ratio of 1g:10mL to form a uniform broth. Sweet potato starch was selected as the tasting medium for the fermented black bean hot pot bases. The state, color, aroma, and taste of the six fermented black bean hot pot bases were evaluated. The sensory evaluation criteria are shown in Table 2, and the sensory evaluation results are shown in Table 3.

[0066] Table 2 Sensory Evaluation Criteria

[0067] Table 3 Sensory evaluation results

[0068] As shown in Table 3, compared to Comparative Examples 1-4, Example 1 achieved higher scores in all four dimensions: state, color, aroma, and taste, with a particularly significant improvement in aroma and taste. This indicates that enzymatic hydrolysis can efficiently release the natural umami substances of fermented black beans, while the synergistic addition of shiitake mushroom powder and dried tangerine peel powder can further enhance the intensity and layers of umami, effectively harmonize the spiciness, enrich the aroma, and comprehensively improve the richness and harmony of the final flavor.

[0069] Compared to Comparative Example 5, Example 1 demonstrates a significant advantage in terms of spiciness and overall harmony. Comparative Example 5 exhibits a direct and harsh spiciness with a noticeable irritation and dryness, resulting in a somewhat bland overall flavor. The integration of salty, spicy, and umami flavors is insufficient, leading to a relatively thin mouthfeel and a short aftertaste. In contrast, Example 1's spiciness is smooth, layered, and non-irritating. The gentle acidity produced during fermentation blends well with the salty and umami base flavor, effectively enhancing the overall taste. This indicates that the chili fermentation process can transform and produce gentle organic acids and fermented aromas, making the spiciness smooth and non-dry, and allowing it to deeply integrate with the salty and umami flavor of the base, thus improving sensory quality.

[0070] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A spicy hot pot base, characterized in that, The hotpot base includes the following raw materials in parts by weight: 10-30 parts of enzymatic fermented black bean, 15-35 parts of fermented chili, 20-40 parts of lard, 2-8 parts of rapeseed oil, 1-5 parts of red flower pepper, 1-3 parts of green flower pepper, 2-5 parts of ginger, 2-5 parts of garlic, 3-8 parts of onion, 1-3 parts of compound spice, and 1-3 parts of rattan pepper oil. The preparation method of the enzymatic fermented black bean includes the following steps: crushing the black bean, mixing the crushed black bean with dried tangerine peel powder, lentinus edodes powder, and filtrate of fermented grains, adding a compound enzyme preparation, enzymatic hydrolysis, and enzyme inactivation.

2. The soybean hotpot base according to claim 1, characterized in that, The mass ratio of the black bean, dried tangerine peel powder, lentinus edodes powder, and filtrate of fermented grains is 100:(1-3):(2-4):(30-50).

3. The soybean hotpot base according to claim 1, characterized in that, The compound enzyme preparation contains neutral protease and flavor protease; the total enzyme activity of the compound enzyme preparation is 50000-100000 U / g; and the addition amount of the compound enzyme preparation is 0.15%-0.3% of the mass of the black bean.

4. The bean chili hot pot base according to claim 1, characterized in that, The enzymatic hydrolysis is performed at a temperature of 45-55 ℃ for 10-16 h.

5. The bean chili hot pot base according to claim 1, characterized in that, The preparation method of the fermented chili includes the following steps: rehydrating dried chili, mixing the rehydrated dried chili with salt and Lactobacillus plantarum powder, and anaerobic fermentation.

6. The soybean hotpot base according to claim 5, characterized in that, The dried chili includes two-jing-tiao, da-fang-zhe-ji, and xiao-mi-la, and the mass ratio of the three is (4-6):(2-4):(1-3).

7. The bean chili hot pot base according to claim 5, characterized in that, The mass ratio of the dried chili, salt, and Lactobacillus plantarum powder is 100:(8-10):(0.01-0.05).

8. The soybean hotpot base according to claim 5, characterized in that, The anaerobic fermentation is performed at a temperature of 28-32 ℃, and the final pH is 4.3-4.

7.

9. The method of claim 1 to 8, wherein the preparation of the soybean paste hot pot base is characterized by, The preparation method includes the following steps: heating lard and rapeseed oil, adding ginger, garlic, and onion, frying, and then taking out; adding enzymatic fermented black bean and compound spice, and frying for the first period; adding fermented chili, and frying for the second period; adding red flower pepper, green flower pepper, and rattan pepper oil, and stirring; filling, sealing, and sterilizing.

10. The method of claim 9, wherein, The lard and rapeseed oil are heated to 110-120 ℃, and then the ginger, garlic, and onion are added; The temperature of the first period of frying is 115-135 ℃, and the time is 40-55 min; The temperature of the second period of frying is 140-150 ℃, and the time is 4-6 min.

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