Beef tallow preparation process and beef tallow thereof

Abstract

The invention relates to the technical field of food processing, and particularly discloses a beef tallow preparation process and beef tallow thereof.The beef tallow preparation process comprises the steps that current preparation data are obtained, and the matching of current temperature and boiling time is judged through viscosity standard verification and pungency degree layering judgment; if not, constructing an initial temperature-time group based on historical data and a process temperature standard interval, fitting a moisture viscosity correlation equation through variable collaborative analysis, and determining a moisture thermal load correlation formula in combination with heat conservation; calculating a current thermal load required value and a drying time length, and screening to obtain a moisture viscosity temperature-time group meeting the moisture drying constraint; layering risk discrimination is carried out through coupling analysis of time mismatch degree and pungency degree layering, and a temperature-time optimal cooperation parameter group is determined. According to the method, the viscosity of the beef tallow is stable and reaches the standard, the pungency degree is uniform without layering, the stability and batch consistency of beef tallow preparation are remarkably improved, and the reject ratio of production is reduced.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a butter preparation process and the butter thereof. Background Technology

[0002] With the industrialization of the catering industry, consumption upgrades, and the popularization of distinctive food cultures such as hot pot, Bawei's beef tallow, due to its ability to carry the flavors of spices and abundant raw material supply (relying on large-scale animal husbandry), has shifted from traditional small workshops to industrialized production. Bawei's essence is a comprehensive embodiment of the flavor and technique of beef tallow hot pot, relying on both adherence to traditional craftsmanship and innovation to meet modern consumer demands. Brands like Bawei Fresh, through the integration of product strength and culture, combining traditional folk culture with urban fashionable consumption, position themselves as offering "ultra-high cost-performance," targeting the social dining market of those born in the 1980s and 1990s, becoming typical representatives of this flavor.

[0003] However, under the high requirements of precise industrial production, the existing beef tallow preparation process of Bawei still has many technical defects, which seriously restricts the stability of product quality and the development of high-end products. Specifically, the existing process relies heavily on the experience of operators to adjust the cooking parameters, without establishing a correlation mechanism between the moisture content of chili peppers and the viscosity of beef tallow, resulting in large viscosity fluctuations, poor adhesion of the base material to the wall, and affecting the taste. On the other hand, the coupling relationship between temperature and time parameters and the uniformity of spiciness has not been deeply analyzed. Improper matching of cooking time and temperature can easily lead to uneven diffusion of capsaicin, resulting in frequent spiciness stratification problems and insufficient risk control. In recent years, the hot pot industry has emphasized the revival of traditional hot pot. Brands such as Peijie and Hongjie have focused on intangible cultural heritage stir-frying techniques. Bawei Fresh also ensures consistent quality through "ten unified" standards (site selection, decoration, training, etc.).

[0004] Therefore, the present invention provides a process for preparing butter and the butter thereof. Summary of the Invention

[0005] The purpose of this invention is to provide a process for preparing tallow and the resulting tallow, in order to solve the problems mentioned above.

[0006] The objective of this invention can be achieved through the following technical solutions: A process for preparing butter and the butter thereof, comprising: Obtain the current preparation data, and determine whether the current temperature and cooking time of the butter match the butter preparation process by verifying the viscosity of the butter meets the standard and judging the spiciness of the butter. If there is a mismatch, obtain historical preparation data, mark qualified historical batches according to the standard range of process temperature, construct an initial temperature and time group, and conduct a synergistic analysis of butter preparation variables. Combined with thermodynamic equations, determine the correlation between moisture heat load and drying moisture content. Based on the correlation between moisture and heat load, the current heat load requirement is calculated. By conducting time-cooking characteristic analysis, historical matching batches are marked. Combined with the initial temperature and time group, the drying time is calculated, and the moisture viscosity temperature and time group is determined. By conducting coupled analysis of time mismatch and spiciness stratification, and combining moisture, viscosity, temperature and time groups, stratification risk is judged, and the optimal temperature and time synergistic parameter group is determined.

[0007] As a further aspect of the present invention: Furthermore, the process of determining whether the current temperature and cooking time of the butter match the butter preparation process is as follows: Based on any current butter viscosity value: If the viscosity value of the butter is not within the standard viscosity range, it means that the viscosity value of the butter does not meet the standard and the viscosity test fails. Based on current data on butter preparation processes, the capsaicin content of each layer was extracted. Calculate the variance of capsaicin content in each layer and mark it as the spiciness stratification value; If the spiciness stratification judgment value is greater than the spiciness stratification judgment threshold, it means that the butter has stratified and the spiciness stratification judgment of the butter fails. If the viscosity of the butter fails the test or the spiciness stratification test, it means that the temperature and cooking time of the butter do not match the butter preparation process.

[0008] Furthermore, the process of marking qualified historical batches and constructing the initial temperature and time group is as follows: The temperature values ​​within the standard range of process temperature are marked as the initial standard temperature values; Based on any initial standard temperature value; In the historical preparation data, each historical cooking batch under the initial standard temperature value was extracted. The historical batches in which the butter viscosity and butter spiciness met the standards were recorded as qualified historical batches. The average cooking time of each qualified historical batch was processed to obtain the initial standard time corresponding to the initial standard temperature value; Each initial standard temperature value is combined with its corresponding initial standard duration to obtain an initial temperature-time group.

[0009] Furthermore, the process of determining the moisture heat load correlation and the drying moisture content is as follows: Based on any batch in historical preparation data, extract the amount of chili raw material used and the moisture content of chili when adding chili; The total mass of chili pepper moisture is obtained by multiplying the amount of chili pepper raw material used with the moisture content of the chili peppers. The total moisture content of chili peppers from all batches was integrated to obtain a sequence of total moisture content of chili peppers. The viscosity values ​​of all batches of tallow were combined to obtain a viscosity value sequence; Calculate the drying moisture content based on the total moisture mass sequence and viscosity value sequence of chili peppers; Based on the law of conservation of heat and combined with the amount of drying moisture, a correlation equation for moisture heat load is constructed.

[0010] Furthermore, the process of calculating the drying moisture content is as follows: The Pearson correlation coefficients of the total moisture mass sequence and viscosity value sequence of chili peppers were calculated and their absolute values ​​were processed to obtain the correlation coefficients. If the correlation coefficient is greater than the threshold of the linear Pearson correlation coefficient, the least squares method is used to perform linear fitting on the viscosity value sequence and the total moisture mass sequence of chili peppers to obtain the moisture viscosity equation. If the correlation coefficient is less than or equal to the threshold of the linear Pearson correlation coefficient, construct an exponential fitting equation, and substitute the total moisture mass sequence and viscosity value sequence of chili peppers into the equation according to the same batch to obtain the moisture viscosity equation. Substitute the total mass of water in the current batch of chili peppers into the water viscosity equation to obtain the predicted viscosity value for the current batch. If the predicted viscosity value is not within the standard viscosity range, calculate the deviation between the predicted viscosity value and the nearest endpoint of the standard viscosity range, and substitute it into the moisture viscosity equation to obtain the drying moisture content.

[0011] Furthermore, the process of calculating the current heat load demand is as follows: Calculate the average moisture standard temperature difference among qualified historical batches as the predicted moisture standard temperature difference; The moisture standard temperature difference refers to the absolute value of the minimum difference between the temperature of the butter when it is first added to the chili and the initial standard temperature value in the initial temperature group. Substitute the current total moisture content of the chili peppers and the predicted standard temperature difference of moisture content into the moisture heat load correlation formula to calculate the total heat load, which is then marked as the current heat load requirement.

[0012] Furthermore, the process of marking historical matching batches, combining the initial temperature and time group, calculating the drying time, and determining the moisture viscosity temperature and time group is as follows: Based on qualified historical batches, batches that have the same amount of chili raw materials as the current batch are recorded as historical matching batches. The real-time temperature values ​​of historical matching batches are processed according to the average of the same time points and used as the predicted temperature values ​​for the current batch. The predicted temperature values ​​are arranged in chronological order according to the time nodes to form a predicted temperature value sequence. The ratio of the average difference between adjacent real-time temperature values ​​in the predicted temperature value sequence to the time interval is calculated to obtain the unit rate of change of the predicted temperature. The heating power of the butter system is obtained by multiplying the heat capacity of the butter by the predicted rate of change of temperature. The drying time is obtained by comparing the current heat load requirement with the heating power of the butter system. Based on any initial standard duration in the initial temperature-time group: If the initial standard time is longer than the drying time, the initial temperature and time group will be marked as the moisture viscosity temperature and time group.

[0013] Furthermore, the process of conducting a coupled analysis of time mismatch and spiciness stratification is as follows: Based on the initial standard temperature value of any moisture viscosity temperature-time group: Calculate the average drying time for historical matching batches; The time mismatch degree is obtained by processing the absolute value of the difference between the average drying time and the initial standard time corresponding to the initial standard temperature value. Integrate the time mismatch into a time mismatch sequence; Based on the initial standard duration of any moisture viscosity temperature-time group: Calculate the average spiciness stratification judgment value of historical matching batches and mark it as the predicted spiciness stratification judgment value; The predicted spiciness stratification values ​​are integrated to obtain the predicted spiciness sequence; A time-based spiciness stratification model is fitted based on the time mismatch sequence and the predicted spiciness stratification judgment value sequence.

[0014] Furthermore, the process of determining the optimal temperature-time cooperative parameter set is as follows: Based on the initial standard duration of any moisture viscosity temperature-time group: The absolute value of the difference between the drying time and the initial standard time is processed to obtain the time mismatch of the temperature-time group; Input the time mismatch of the temperature group into the time spiciness stratification model to calculate the predicted spiciness stratification judgment value; If the predicted spiciness stratification value is less than or equal to the spiciness stratification threshold, the initial standard time will be adjusted to the drying time. If the predicted spiciness stratification value is greater than the spiciness stratification threshold, no initial standard duration adjustment will be performed. When there is an initial standard time adjustment, the adjusted maximum drying time and the corresponding initial standard temperature value are used as the optimal temperature-time coordinating parameter set. If there is no initial standard duration adjustment, the minimum initial standard duration and the corresponding initial standard temperature value in the moisture viscosity temperature-time group are taken as the optimal temperature-time coordinating parameter group.

[0015] A type of butter, which is prepared by the process described above.

[0016] Advantages of the present invention: By means of data collection and matching determination of temperature-time parameters, construction of an initial temperature-time group and quantitative correlation between moisture and viscosity, temperature-time screening based on moisture drying constraints, and coupling analysis of time mismatch degree and spiciness stratification to determine the optimal temperature-time parameters; while achieving the standard viscosity of beef tallow, ensuring the uniform spiciness of beef tallow and preventing the occurrence of spiciness stratification, significantly improving the preparation efficiency of beef tallow production and reducing the unqualified rate of beef tallow preparation. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] The present invention will be further described below with reference to the accompanying drawings.

[0018] Figure 1 is a schematic structural diagram of a beef tallow preparation process and the beef tallow; Figure 2 is a logic judgment diagram of a beef tallow preparation process and the beef tallow. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0019] In order to make the technical means, creative features, achieved purposes and functions of the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

[0020] Example 1 Please refer to Figure 1 - Figure 2 As shown, the present invention is a beef tallow preparation process and the beef tallow. The present invention mainly aims at the technical defects in the viscosity control of the beef tallow preparation process of the existing Ba-flavored hot pot, which depends on experience and is difficult to control the spiciness stratification. Ba-flavor is often used in the Sichuan-Chongqing hot pot culture to describe the unique flavor of the beef tallow hot pot, referring to its characteristics of being spicy, fragrant, fresh, mellow, rich and long-lasting aftertaste. The beef tallow described in the present invention refers to the beef tallow for hot pot that meets the spicy, fragrant, fresh flavor characteristics, the beef tallow viscosity and the spiciness stratification of the beef tallow all meet the standards. The optimal temperature-time parameters can be determined through data collection and matching determination of temperature-time parameters, construction of an initial temperature-time group and quantitative correlation between moisture and viscosity, temperature-time screening based on moisture drying constraints, and coupling analysis of time mismatch degree and spiciness stratification, so as to achieve stable compliance of the beef tallow viscosity, uniform spiciness without stratification, and compliance of indicators, and at the same time significantly improve the batch consistency of products. The specific steps are as follows: Step 1: Obtain the current preparation data, and judge whether the current temperature and boiling time of the beef tallow match the beef tallow preparation process through the verification of the beef tallow viscosity compliance and the determination of the beef tallow spiciness stratification; In Step 1, the current preparation data refers to: the beef tallow preparation process parameters under the current production batch, including: the substance content (spiciness quantification value) of capsaicin in each layer after stratified sampling of the beef tallow (such as the upper layer, middle layer, and lower layer), the beef tallow viscosity value at different time nodes during the boiling process (measured by a rotational viscometer), and the moisture content value of the beef tallow during the boiling process; The acquisition method can be: real-time acquisition of temperature values ​​in different areas through an infrared temperature probe (the real-time temperature value during the cooking process refers to the average temperature value in different areas), and synchronous association with the heating start time in the equipment operation log to the acquisition time, automatically generating the cooking time for the corresponding temperature range, and uploading the data directly to the process database; Butter samples were collected using a stratified sampling device (such as pre-set sampling ports in the upper, middle, and lower layers), and the capsaicin content was detected by high performance liquid chromatography (HPLC) in the laboratory. The moisture content of the chili raw materials and the real-time moisture content of the butter were detected by deploying a near-infrared (NIR) online moisture analyzer. It should be noted that Baweixian Ecological Hot Pot uses pure beef tallow as its base, adhering to traditional cooking methods without adding spices or additives. It emphasizes the "numbing, spicy, fresh, and fragrant" characteristics of Chongqing hot pot. The broth is available in three levels of spiciness: mild, medium, and extra spicy. The rich aroma of the beef tallow allows it to adhere firmly to the surface of ingredients, creating the unique "Bawei" flavor. The key to this flavor lies in the high viscosity of beef tallow, which makes it adhere to food more easily than vegetable oil, enhancing flavor transmission and providing a longer-lasting taste experience. Therefore, the viscosity of the beef tallow is particularly important. The "basin-basin beef tallow" process: Some brands (such as Zhang Bingbing) replicate the "basin-basin beef tallow" process of the 1990s, using fire-refining technology to preserve the original flavor, emphasizing the three layers of "gamey aroma, fatty aroma, and charred aroma," recreating the richness of traditional hot pot. Scientific research shows that beef tallow, due to its higher viscosity, can carry more flavor substances into the mouth, prolonging the taste buds' perception of the numbing, spicy, fresh, and fragrant flavors. Therefore, strict control of the spiciness levels is necessary.

[0021] In step one, the process of determining whether the current temperature and cooking time of the butter match the butter preparation process is as follows: Based on any current butter viscosity value: Compare the viscosity value of butter with the standard viscosity range of butter: The standard viscosity range of beef tallow is set according to the production technology requirements in DB50 / T 1840-2025 "Technical Specification for Production of Beef Tallow for Hot Pot"; If the viscosity value of the butter is within the standard viscosity range, it means that the viscosity value of the butter meets the standard and the viscosity test is passed. If the viscosity value of the butter is not within the standard viscosity range, it means that the viscosity value of the butter does not meet the standard and the viscosity test fails. Based on current data on butter preparation processes, the capsaicin content of each layer was extracted. Calculate the variance of capsaicin content in each layer and mark it as the spiciness stratification value; It should be noted that the beneficial effect of calculating the spiciness stratification value is that: Beneficial effect 1: Extracting the capsaicin content of each layer from key quality characterization data, transforming the discrete spiciness values ​​of the upper, middle, and lower layers into quantifiable and comparable spiciness stratification judgment values, solves the problem that the overall uniformity cannot be intuitively judged by a single stratification value, and transforms the stratified sampling data from isolated data into indicators with judgment significance. Benefit 2: It provides a core basis for comparing the spiciness stratification judgment value with the spiciness stratification judgment threshold to determine whether the butter has stratified; Benefit 3: It provides a dependent variable for subsequent fitting of time-dependent spiciness stratification models and provides a screening basis for determining the optimal temperature-time synergistic parameter set.

[0022] Compare the spiciness stratification value with the spiciness stratification threshold: The spiciness stratification threshold is set according to CN118370372A, a spicy beef tallow hot pot base and its preparation method, which states that "the spicy flavor of the hot pot base of this invention must meet the following requirements: there are no local overly spicy or local overly bland phenomena in the whole batch, the difference in the spicy sensory score is ≤1 point (out of 10 points), and the maximum deviation of capsaicin content in the stratified sampling test is ≤15mg / kg". If the spiciness stratification judgment value is less than or equal to the spiciness stratification judgment threshold, it means that the butter has not stratified and the spiciness stratification judgment of the butter has passed. If the spiciness stratification judgment value is greater than the spiciness stratification judgment threshold, it means that the butter has stratified and the spiciness stratification judgment of the butter fails. If the viscosity of the butter fails the test and the spiciness of the butter fails the stratification test, it means that the temperature and cooking time of the butter do not match the butter preparation process. If the viscosity of the butter meets the standard and the spiciness of the butter is determined to be layered, it means that the temperature and cooking time of the butter are in line with the butter preparation process. Step 2: If the current temperature and cooking time of the butter do not match the butter preparation process, obtain historical preparation data, mark qualified historical batches according to the standard range of process temperature, construct an initial temperature and time group, and conduct a collaborative analysis of butter preparation variables. Combined with thermodynamic equations, determine the correlation between moisture heat load and drying moisture content. In step two, the process temperature standard range refers to the temperature control requirements for hot pot tallow production in DB50 / T 1840-2025 "Technical Specification for Hot Pot Tallow Production". The temperature within the process temperature standard range is the initial standard temperature value. In step two, the process of constructing the initial temperature and time set is as follows: Based on any initial standard temperature value; In the historical preparation data, each historical cooking batch under the initial standard temperature value was extracted. The historical batches in which the butter viscosity and butter spiciness met the standards were recorded as qualified historical batches. The average cooking time of each qualified historical batch was processed to obtain the initial standard time corresponding to the initial standard temperature value; Each initial standard temperature value is combined with its corresponding initial standard duration to obtain an initial temperature-time group; In step two, the process of performing a co-analysis of variables related to butter preparation is as follows: The core idea of ​​the variable synergistic analysis in butter preparation is as follows: when chili peppers are added, the viscosity of the butter decreases due to the moisture contained in the chili peppers themselves. By analyzing the amount of chili pepper raw materials and the moisture content of the chili peppers, the amount of moisture introduced is determined. Combined with the standard viscosity range, the required drying moisture content is determined. (In this scheme, temperature fluctuations are controlled within ±1℃ by the equipment temperature control system, and the stirring rate is fixed at 30r / min, which meets the process parameter stability requirements of Article 5.3 of DB50 / T 1840-2025 Technical Specification for Hot Pot Butter Production, ensuring the standardization of the influence of variables on viscosity).

[0023] Based on any batch in the historical preparation data, batches that meet the requirements of temperature fluctuation ≤ ±1℃ and stirring rate = 30r / min are selected, and the amount of chili raw material and the moisture content of chili when chili is added are extracted. The total mass of chili pepper moisture is obtained by multiplying the amount of chili pepper raw material used with the moisture content of the chili peppers. The total moisture content of chili peppers from all batches was integrated to obtain a sequence of total moisture content of chili peppers. Then, the viscosity values ​​of the tallow from all batches are combined to obtain a viscosity value sequence; The Pearson correlation coefficients of the total moisture mass sequence and viscosity value sequence of chili peppers were calculated and their absolute values ​​were processed to obtain the correlation coefficients. If the correlation coefficient is greater than the linear Pearson correlation coefficient threshold (preferably 0.8), the least squares method is used to linearly fit the viscosity value sequence and the total moisture mass sequence of chili peppers to obtain the moisture viscosity equation. If the correlation coefficient is less than or equal to the threshold of the linear Pearson correlation coefficient, construct an exponential fitting equation, and substitute the total moisture mass sequence and viscosity value sequence of chili peppers into the equation according to the same batch to obtain the moisture viscosity equation. Substitute the total mass of water in the current batch of chili peppers into the water viscosity equation to obtain the predicted viscosity value for the current batch. Compare the predicted viscosity of the current batch with the standard viscosity range: If the predicted viscosity value is within the standard viscosity range, no moisture adjustment is required. If the predicted viscosity value is not within the standard viscosity range, it means that moisture adjustment is needed. Calculate the deviation between the predicted viscosity value and the nearest endpoint of the standard viscosity range, and substitute it into the moisture viscosity equation to obtain the drying moisture content. In step two, the process of determining the moisture heat load correlation is as follows: The thermodynamic equation refers to the energy relationship between the amount of water to be dried and the total heat load required, based on the law of conservation of heat and the drying requirements of the moisture introduced by chili peppers in the preparation of hot pot beef tallow. Moisture-heat-load correlation: ; in, This refers to the drying moisture content. The specific heat capacity of water, The moisture standard temperature difference (the absolute value of the minimum difference between the temperature of the butter when it was first added to the chili and the initial standard temperature value in the initial temperature group). This refers to the latent heat of vaporization of water (preferably 2300 kJ / kg). Step 3: Based on the moisture heat load correlation, calculate the current heat load requirement, and by conducting time-cooking characteristic analysis, mark historical matching batches, and combine the initial temperature and time group, calculate the drying time and determine the moisture viscosity temperature and time group; In step three, the process of calculating the current heat load demand is as follows: Calculate the average moisture standard temperature difference among qualified historical batches as the predicted moisture standard temperature difference; Substitute the current total mass of chili pepper moisture and the predicted standard temperature difference of moisture into the moisture heat load correlation formula to calculate the total heat load, and mark it as the current heat load requirement; In step three, the process of determining the water viscosity temperature group is as follows: It should be noted that the cooking time characteristic analysis refers to analyzing the correlation between cooking time and moisture drying efficiency and the change in butter viscosity based on historical qualified batch data, and quantifying the corresponding relationship between moisture drying completion and viscosity compliance rate under different cooking times.

[0024] Based on qualified historical batches, batches with the same amount of chili raw materials as the current qualified historical batches are recorded as historical matching batches. The real-time temperature values ​​of the historical matching batches are processed according to the average of the same time points and used as the predicted temperature value of the current batch. The predicted temperature values ​​are arranged in chronological order according to the time nodes to form a predicted temperature value sequence. Calculate the mean difference between adjacent real-time temperature values ​​in the predicted temperature value sequence; The average difference between adjacent real-time temperature values ​​is compared with the time interval (the time interval between two time nodes = 1 / temperature acquisition frequency, where the temperature acquisition frequency is obtained according to the actual working conditions) to obtain the predicted temperature unit change rate. The heating power of the butter system is obtained by multiplying the heat capacity of the butter (including the total heat capacity of the butter, chili raw materials, and water introduced by the chili) with the predicted unit temperature change rate. The heat capacity of butter can be calculated as follows: Obtain the specific heat capacity of the chili pepper raw material, the specific heat capacity of the butter, and the amount of butter used; The heat capacity of the butter is obtained by multiplying the amount of chili raw materials, the amount of butter, and the total moisture content of the chili with their respective specific heat caps and then summing the products. The drying time is obtained by comparing the current heat load requirement with the heating power of the butter system. It should be noted that the beneficial effects of obtaining drying time are: Beneficial effect 1: By calculating the current heat load requirement through the correlation between moisture and heat load, and by calculating the drying time through the heat capacity of butter and heating power, abstract energy parameters such as heat load and power are transformed into time parameters that can be implemented, solving the problem of only knowing the amount of moisture to be dried, but not knowing how long it will take to dry. Benefit 2: Provides a quantitative basis for subsequent moisture drying constraints—it is necessary to determine whether the initial standard time in the initial temperature and time group is sufficient to complete moisture drying by checking the drying time, ensuring that the selected initial temperature and time group completes moisture drying (ensuring the viscosity of the butter).

[0025] Based on any initial standard duration in the initial temperature-time group: If the initial standard time is greater than the drying time, it means that the initial standard time can dry the current chili pepper moisture within the standard time. Based on the moisture drying constraint, the initial temperature and time group is marked as the moisture viscosity temperature and time group. Conversely, if the moisture drying constraint is not met, the item should be rejected. It should be noted that the beneficial effects of obtaining the moisture viscosity temperature group are as follows: Beneficial effect 1: By screening the moisture drying constraints, the initial temperature and time group is optimized to meet the moisture drying (viscosity meets the standard) temperature and time group, which solves the problems of data redundancy in the initial temperature and time group and the inapplicability of some temperature and time groups; Benefit 2: It provides basic data for subsequent coupled analysis of time mismatch and spiciness stratification, and for determining the optimal temperature-time synergistic parameter set, ensuring that the parameter set optimized in the future meets the basic requirements for viscosity compliance, and directly focuses on the core optimization objectives of spiciness stratification and time mismatch.

[0026] Step 4: Based on historical preparation data, a coupled analysis of time mismatch and spiciness stratification is conducted, combined with moisture, viscosity, temperature and time groups, to determine the stratification risk and identify the optimal temperature and time synergistic parameter group; The purpose of conducting the coupled analysis of time mismatch and spiciness stratification is to quantify the causal relationship between temperature and time parameter mismatch and spiciness stratification. It should be noted that the Bawei beef tallow is made using high-quality beef tallow, combined with Pixian chili bean paste, Sichuan peppercorns, and other ingredients. The Sichuan peppercorns must be plump and have a pure numbing flavor. To ensure the aroma of the broth is irresistible even from ten steps away, it is necessary to consider the strong correlation between the spiciness stratification and the appropriate range and segmented response of the cooking time. The core of this relationship depends on the matching degree between the actual cooking time and the optimal temperature of the process (time mismatch): near the optimal cooking time (low time mismatch, usually ≤20 min), small deviations in cooking time only cause slight fluctuations in the uniformity of capsaicin diffusion in the beef tallow system. The degree of spiciness stratification (variance of capsaicin content in each layer) shows a linear relationship with time deviation. The spiciness stratification increases slowly. When the time deviation exceeds the critical range (high time mismatch, usually >20 min), if the cooking time is too short, capsaicin will not diffuse sufficiently throughout the system. If it is too long, capsaicin will settle or accumulate locally (disrupting the butter-chili dispersion balance). Both of these will cause the spiciness stratification to intensify exponentially. This forms the core pattern of slight stratification within the optimal time range and rapid deterioration of stratification beyond the range. Time mismatch is the key process factor that induces spiciness stratification. In this scheme, the chili particle size is controlled at 2-3 mm (through standardized processing by crushing equipment), and the stirring rate is fixed at 30 r / min (complying to Article 5.3 of DB50 / T 1840-2025 Technical Specification for Hot Pot Butter Production) to ensure the stability of the influence of non-cooking time factors on spiciness dispersion.

[0027] The time mismatch of the water viscosity temperature time group is integrated to obtain the time mismatch sequence; The calculation process for time mismatch is as follows: Based on the initial standard temperature value of any moisture viscosity temperature-time group: Calculate the average drying time for historical matching batches; The absolute value of the difference between the average drying time and the initial standard time corresponding to the initial standard temperature is processed to obtain the time mismatch between the predicted cooking time and the optimal process temperature. It should be noted that the optimal temperature and time for the process refers to the average cooking time of qualified historical batches corresponding to the initial temperature and time group (i.e., the initial standard time), which is the benchmark time that takes into account both viscosity and uniform spiciness.

[0028] Based on the initial standard duration of any moisture viscosity temperature-time group: Calculate the average spiciness stratification judgment value of historical matching batches and mark it as the predicted spiciness stratification judgment value; The predicted spiciness stratification values ​​are integrated to obtain the predicted spiciness sequence; It should be noted that the integration method for the time mismatch sequence and the predicted spiciness stratification judgment value is the same.

[0029] Using time mismatch as the independent variable and predicted spiciness stratification judgment value as the dependent variable, the Pearson correlation coefficient between the time mismatch sequence and the predicted spiciness stratification judgment value sequence was calculated, and the absolute value was processed to obtain the correlation coefficient. If the correlation coefficient is greater than the threshold of the linear Pearson correlation coefficient, the least squares method is used to linearly fit the time mismatch sequence and the predicted spiciness stratification value sequence to obtain the time spiciness stratification model. If the Pearson correlation coefficient is less than or equal to the linear Pearson correlation coefficient threshold, an exponential fitting equation is constructed, and the time mismatch sequence and the predicted spiciness stratification judgment value sequence are substituted into the equation according to the same batch to fit the time spiciness stratification model. In step four, the process of determining the optimal temperature-time cooperative parameter set is as follows: Stratified risk assessment is performed based on the initial standard duration of any moisture viscosity temperature-time group: The absolute value of the difference between the drying time and the initial standard time is processed to obtain the time mismatch of the temperature-time group; The time mismatch of the temperature-time group is input into the time-based spiciness stratification model to calculate the predicted spiciness stratification judgment value, and then compared with the spiciness stratification judgment threshold: If the predicted spiciness stratification judgment value is less than or equal to the spiciness stratification judgment threshold, it means that there is no risk of stratification, and the initial standard time is adjusted to the drying time. If the predicted spiciness stratification value is greater than the spiciness stratification threshold, it indicates that there is a risk of stratification, and no initial standard duration adjustment will be made. When there is an initial standard time adjustment, the adjusted maximum drying time and the corresponding initial standard temperature value are used as the optimal temperature-time coordinating parameter set. If there is no initial standard duration adjustment, the minimum initial standard duration and the corresponding initial standard temperature value in the moisture viscosity temperature-time group are taken as the optimal temperature-time coordinating parameter group. It should be noted that the logic for determining the optimal temperature and time synergistic parameter set is as follows: spiciness stratification is the core optimization goal of the current process and must be prioritized. If the spiciness still meets the standard after adjustment, it means that efficiency and quality can be balanced by shortening the time (to the drying time required). If the spiciness exceeds the standard after adjustment, the original time must be maintained to prioritize ensuring the uniformity of spiciness. When adjusting, the maximum adjustment value is taken: under the premise that the spiciness meets the standard, a longer time can improve the uniformity of capsaicin diffusion, while avoiding insufficient dissolution of capsaicin due to too short a time. When not adjusting, the minimum initial time is taken: under the premise that the critical spiciness meets the standard, the production cycle is shortened to balance the production quality and efficiency of the process.

[0030] It should be noted that the beneficial effect of determining the optimal temperature and time synergistic parameter set is that it simultaneously satisfies the cooking temperature and cooking time that meet the requirements of moisture drying (viscosity meets the standard) and spiciness uniformity (spiciness does not separate).

[0031] The working principle of this invention is as follows: Current preparation data is acquired, and the consistency of butter viscosity is verified and the spiciness of butter is determined to stratify. This determines whether the current temperature and cooking time match the butter preparation process. If they do not match, historical preparation data is acquired, an initial temperature-time combination is constructed, and the amount of chili raw materials and moisture content from historical batches are extracted. The total mass of chili moisture is calculated, and a moisture-viscosity correlation equation is obtained by fitting the butter viscosity value. The amount of moisture to be dried is determined, and a moisture heat load correlation equation is derived based on heat conservation. Subsequently, based on the correlation equation, the current required heat load value is calculated. The drying time is calculated through time-based cooking characteristic analysis, and the initial temperature-time group is screened for moisture drying constraints to obtain a moisture-viscosity temperature-time group. Finally, based on historical preparation data, a time mismatch sequence and a predicted spiciness stratification judgment value sequence are acquired. A time-spiciness stratification model is obtained through fitting, and combined with stratification risk judgment, it is determined whether the initial standard time needs adjustment and the corresponding optimal collaborative parameter set, achieving butter viscosity compliance and uniform spiciness without stratification.

[0032] Example 2 This invention relates to a process for preparing tallow.

[0033] The foregoing has provided a detailed description of one embodiment of the present invention, but this description is merely a preferred embodiment and should not be construed as limiting the scope of the invention. All equivalent variations and modifications made within the scope of the present invention should still fall within the scope of the present invention.

Claims

1. A process for preparing butter, characterized in that: include: Obtain the current preparation data, and determine whether the current temperature and cooking time of the butter match the butter preparation process by verifying the viscosity of the butter meets the standard and judging the spiciness of the butter. If there is a mismatch, obtain historical preparation data, mark qualified historical batches according to the standard range of process temperature, construct an initial temperature and time group, and conduct a synergistic analysis of butter preparation variables. Combined with thermodynamic equations, determine the correlation between moisture heat load and drying moisture content. Based on the correlation between moisture and heat load, the current heat load requirement is calculated. By conducting time-cooking characteristic analysis, historical matching batches are marked. Combined with the initial temperature and time group, the drying time is calculated, and the moisture viscosity temperature and time group is determined. By conducting coupled analysis of time mismatch and spiciness stratification, and combining moisture, viscosity, temperature and time groups, stratification risk is judged, and the optimal temperature and time synergistic parameter group is determined.

2. The butter preparation process according to claim 1, characterized in that: The process of determining whether the current temperature and cooking time of the butter match the butter preparation process is as follows: Based on any current butter viscosity value: If the viscosity value of the butter is not within the standard viscosity range, it means that the viscosity value of the butter does not meet the standard and the viscosity test fails. Based on current data on butter preparation processes, the capsaicin content of each layer was extracted. Calculate the variance of capsaicin content in each layer and mark it as the spiciness stratification value; If the spiciness stratification judgment value is greater than the spiciness stratification judgment threshold, it means that the butter has stratified and the spiciness stratification judgment of the butter fails. If the viscosity of the butter fails the test and the spiciness of the butter fails the stratification test, it means that the temperature and cooking time of the butter do not match the butter preparation process.

3. The butter preparation process according to claim 1, characterized in that: The process of marking qualified historical batches and constructing the initial temperature and time group is as follows: The temperature values ​​within the standard range of process temperature are marked as the initial standard temperature values; Based on any initial standard temperature value; In the historical preparation data, each historical cooking batch under the initial standard temperature value was extracted. The historical batches in which the butter viscosity and butter spiciness met the standards were recorded as qualified historical batches. The average cooking time of each qualified historical batch was processed to obtain the initial standard time corresponding to the initial standard temperature value; Each initial standard temperature value is combined with its corresponding initial standard duration to obtain an initial temperature-time group.

4. The butter preparation process according to claim 1, characterized in that: The process of determining the moisture heat load correlation and drying moisture content is as follows: Based on any batch in historical preparation data, extract the amount of chili raw material used and the moisture content of chili when adding chili; The total mass of chili pepper moisture is obtained by multiplying the amount of chili pepper raw material used with the moisture content of the chili peppers. The total moisture content of chili peppers from all batches was integrated to obtain a sequence of total moisture content of chili peppers. The viscosity values ​​of all batches of tallow were combined to obtain a viscosity value sequence; Calculate the drying moisture content based on the total moisture mass sequence and viscosity value sequence of chili peppers; Based on the law of conservation of heat and combined with the amount of drying moisture, a correlation equation for moisture heat load is constructed.

5. The butter preparation process according to claim 4, characterized in that: The process of calculating the drying moisture content is as follows: The Pearson correlation coefficients of the total moisture mass sequence and viscosity value sequence of chili peppers were calculated and their absolute values ​​were processed to obtain the correlation coefficients. If the correlation coefficient is greater than the threshold of the linear Pearson correlation coefficient, the least squares method is used to perform linear fitting on the viscosity value sequence and the total moisture mass sequence of chili peppers to obtain the moisture viscosity equation. If the correlation coefficient is less than or equal to the threshold of the linear Pearson correlation coefficient, construct an exponential fitting equation, and substitute the total moisture mass sequence and viscosity value sequence of chili peppers into the equation according to the same batch to obtain the moisture viscosity equation. Substitute the total mass of water in the current batch of chili peppers into the water viscosity equation to obtain the predicted viscosity value for the current batch. If the predicted viscosity value is not within the standard viscosity range, calculate the deviation between the predicted viscosity value and the nearest endpoint of the standard viscosity range, and substitute it into the moisture viscosity equation to obtain the drying moisture content.

6. The butter preparation process according to claim 1, characterized in that: The process of calculating the current heat load demand is as follows: Calculate the average moisture standard temperature difference among qualified historical batches as the predicted moisture standard temperature difference; The moisture standard temperature difference refers to the absolute value of the minimum difference between the temperature of the butter when it is first added to the chili and the initial standard temperature value in the initial temperature group. Substitute the current total moisture content of the chili peppers and the predicted standard temperature difference of moisture content into the moisture heat load correlation formula to calculate the total heat load, which is then marked as the current heat load requirement.

7. The butter preparation process according to claim 1, characterized in that: The process of marking historical matching batches, combining them with the initial temperature and time group, calculating the drying time, and determining the moisture viscosity temperature and time group is as follows: Based on qualified historical batches, batches that have the same amount of chili raw materials as the current batch are recorded as historical matching batches. The real-time temperature values ​​of historical matching batches are processed according to the average of the same time points and used as the predicted temperature values ​​for the current batch. The predicted temperature values ​​are arranged in chronological order according to the time nodes to form a predicted temperature value sequence. The ratio of the average difference between adjacent real-time temperature values ​​in the predicted temperature value sequence to the time interval is calculated to obtain the unit rate of change of the predicted temperature. The heating power of the butter system is obtained by multiplying the heat capacity of the butter by the predicted rate of change of temperature. The drying time is obtained by comparing the current heat load requirement with the heating power of the butter system. Based on any initial standard duration in the initial temperature-time group: If the initial standard time is longer than the drying time, the initial temperature and time group will be marked as the moisture viscosity temperature and time group.

8. The butter preparation process according to claim 1, characterized in that: The process of conducting coupled analysis of time mismatch and spiciness stratification is as follows: Based on the initial standard temperature value of any moisture viscosity temperature-time group: Calculate the average drying time for historical matching batches; The time mismatch degree is obtained by processing the absolute value of the difference between the average drying time and the initial standard time corresponding to the initial standard temperature value. Integrate the time mismatch into a time mismatch sequence; Based on the initial standard duration of any moisture viscosity temperature-time group: Calculate the average spiciness stratification judgment value of historical matching batches and mark it as the predicted spiciness stratification judgment value; The predicted spiciness stratification values ​​are integrated to obtain the predicted spiciness sequence; A time-based spiciness stratification model is fitted based on the time mismatch sequence and the predicted spiciness stratification judgment value sequence.

9. The butter preparation process according to claim 1, characterized in that: The process of determining the optimal temperature-time coordinated parameter set is as follows: Based on the initial standard duration of any moisture viscosity temperature-time group: The absolute value of the difference between the drying time and the initial standard time is processed to obtain the time mismatch of the temperature-time group; Input the time mismatch of the temperature group into the time spiciness stratification model to calculate the predicted spiciness stratification judgment value; If the predicted spiciness stratification value is less than or equal to the spiciness stratification threshold, the initial standard time will be adjusted to the drying time. If the predicted spiciness stratification value is greater than the spiciness stratification threshold, no initial standard duration adjustment will be performed. When there is an initial standard time adjustment, the adjusted maximum drying time and the corresponding initial standard temperature value are used as the optimal temperature-time coordinating parameter set. If there is no initial standard duration adjustment, the minimum initial standard duration and the corresponding initial standard temperature value in the moisture viscosity temperature-time group are taken as the optimal temperature-time coordinating parameter group.

10. A type of butter, characterized in that, The butter is prepared by the process described in any one of claims 1-9.

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