Hotpot condiment as well as preparation method and application thereof

Abstract

The invention discloses a hotpot condiment as well as a preparation method and application thereof. Belongs to the technical field of food processing. Comprising the following steps: pretreating raw materials; performing low-temperature stir-frying and boiling; and cooling and molding. The ratio of grease is optimized, and medicinal and edible raw materials are introduced, so that saturated fatty acid and greasy feeling are remarkably reduced, the eating problem of high-fat crowds is solved, and the conversion to'mild health maintenance 'is realized. The product is excellent in thermal stability, free of muddy soup, bitter and greasy after being boiled for a long time, and gentle in spicy taste. The instant boiling blocky design is adopted, secondary stir-frying is avoided, and operation is convenient and standardized. The food therapy effects of nourishing the stomach, cleansing grease and the like are fused, and spicy stimulation is relieved. The technology is mature, the quality is consistent, the color is natural, the cost structure is optimized, and popularization of high-quality health-preserving hotpots is promoted.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and more specifically to a hot pot base, its preparation method, and its application. Background Technology

[0002] Hot pot is a traditional Chinese dining style, with Chongqing hot pot, characterized by its spicy, numbing, and fragrant flavor, holding a significant position in the catering market. Traditional hot pot broth is primarily made from beef tallow, chili peppers, Sichuan peppercorns, broad bean paste, and spices, stir-fried and simmered at high temperatures. However, with rising consumer demands for healthy, nourishing, and convenient dining, traditional hot pot broths are no longer sufficient to meet the diversified, healthier, and more functional market needs.

[0003] The main problems with existing hot pot bases include: Excessive lipid load and poor health adaptability Traditional hot pot broths rely excessively on beef tallow as a base, resulting in a significantly excessive level of saturated fatty acids. This high oil content not only increases the metabolic burden on the body but also seriously contradicts the low-fat, healthy dietary needs of middle-aged and elderly people, those with high blood pressure, high cholesterol, or high blood sugar, those with sensitive stomachs, and modern health-conscious individuals.

[0004] Strong sensory stimulation, narrow audience reach Existing formulas generally suffer from a strong flavor and a high spiciness threshold. The intensely spicy components can easily cause mechanical and chemical irritation to the oral mucosa and gastrointestinal tract, making them difficult for the elderly, children, and people with underlying stomach conditions to tolerate, which greatly limits the product's universality and market penetration.

[0005] It has a limited range of functions and lacks the concept of food and medicine sharing the same origin. Current products are mostly limited to competition based on flavor, lacking functional design based on the theory of "medicine and food sharing the same origin". Because they do not incorporate natural herbal ingredients with effects such as nourishing the stomach and intestines, relieving greasiness and indigestion, and clearing heat and reducing internal fire, the products cannot provide added value for gentle conditioning and are difficult to match the current development trend of "functional foods".

[0006] The operation process is cumbersome and lacks convenience. Most traditional soup bases are not "ready-to-use" and often require users to stir-fry them again, add complex seasonings, or precisely mix the broth. This high dependence on cooking skills and experience increases the barrier to entry for home and small catering settings, resulting in a poor user experience and failing to meet the needs of modern fast-paced lifestyles.

[0007] Insufficient thermal stability, quality deteriorates with prolonged cooking. Traditional recipes are less stable under prolonged high-temperature boiling. They are prone to problems such as cloudy and emulsified broth, bitterness due to the volatilization of flavor compounds, and a greasy feeling caused by oil oxidation. At the same time, excessive adsorption of inferior oils onto the surface of ingredients severely affects the texture and flavor purity of the final product.

[0008] Lack of process standardization and weak quality control consistency Traditional production relies heavily on manual experience and hand-frying, lacking quantitative control standards. This results in significant differences between batches in color, aroma, taste, and physicochemical properties, making it difficult to achieve large-scale, standardized industrial production and hindering brand replication and expansion.

[0009] Therefore, whether a hot pot base can be provided, along with its preparation method and application, to overcome the aforementioned technical deficiencies is a technical problem that urgently needs to be solved by those skilled in the art. Summary of the Invention

[0010] In view of this, the present invention provides a hot pot base, its preparation method and application.

[0011] To achieve the above objectives, the present invention adopts the following technical solution: A method for preparing a hot pot base includes the following steps: (1) Raw material pretreatment: 11) Prepare the spices; 12) Prepare ingredients that are both food and medicine; 13) After washing, drying and crushing the spices and medicinal and edible raw materials, the medicinal and edible raw materials are subjected to water extraction to obtain a health-preserving raw material liquid; (2) Low-temperature stir-frying and simmering: Using a low-temperature slow-frying process, first add half of the total amount of oil for preheating, then add spices and stir-fry until fragrant; then add the remaining oil, health-preserving liquid and seasoning base, and continue to stir-fry. (3) Cooling and shaping: The cooked material is cooled and pressed into blocks.

[0012] Preferred: In step (1), the spices include chili peppers, Sichuan peppercorns, broad bean paste, ginger and garlic in a mass ratio of 10:(1~2):(2~4):1:(1.5~2); The ingredients that are both food and medicine are: yam, poria cocos, chrysanthemum and monk fruit in a mass ratio of 4:3:1 to 2:1.

[0013] Preferred: In step (2), the mass ratio of spices, oils, health-preserving raw material liquid to seasoning base is 10:10:(1~2):(0.5~1.5); The mass ratio of oils: chili oil, chicken oil, and lard is 0.2:1:1; Seasoning base: chicken essence, cooking wine, and white wine in a mass ratio of 1:0.25:0.2; The temperature for the low-temperature slow-frying process is controlled at 100℃~120℃; The sautéing time is 10 minutes. Simmer until the chili peppers turn brownish-red.

[0014] Preferred: In step (1), pulverization: the medicinal and edible raw materials are pulverized into 20-40 mesh particles; after water extraction, a filtration step is also included, using a filter cloth of 200 mesh or higher to filter and obtain a clear health-preserving raw material liquid.

[0015] Preferred: It also includes an aseptic packaging step, using food-grade packaging materials for sealing.

[0016] A second aspect of the present invention is to provide a hot pot base prepared by any of the above-described preparation methods.

[0017] A third aspect of the present invention is to provide the application of the above-mentioned hot pot base in food processing.

[0018] Furthermore, based on the raw materials and processes provided by this invention, different flavored hot pot bases can be prepared by replacing the raw materials, such as mildly spicy, clear broth, mushroom broth, and tomato broth. In addition, within the scope of the food and medicine homology catalogue, health-preserving ingredients can be replaced according to regional customs; without changing the core function, it can be adapted to the tastes of different regions.

[0019] As can be seen from the above technical solution, compared with the prior art, the present invention discloses a hot pot base, its preparation method and application, and the technical effects achieved are as follows: This invention significantly reduces the content of saturated fatty acids and the overall greasiness of the finished product by optimizing the oil and oil ratios and introducing medicinal and edible ingredients. It effectively reduces the metabolic burden on the human body and solves the technical problem that traditional hot pot bases, due to their high fat and oil content, are unsuitable for the elderly, people with high blood pressure, high cholesterol, and high blood sugar, as well as those with sensitive stomachs. This achieves a functional transformation of hot pot bases from "strong-flavored and stimulating" to "mild and nourishing," greatly expanding the product's target audience. The elderly and those with weak digestive systems can consume it in moderation.

[0020] This invention possesses excellent thermal stability and flavor persistence, solving the problem of deterioration after prolonged cooking. Through specific formula and process design, it enhances the physicochemical stability of the base material under high-temperature, long-term boiling conditions, specifically including: Anti-turbidity: Effectively prevents the soup base from becoming emulsified and cloudy due to prolonged simmering, maintaining a clear and natural soup color; Anti-bitterness and greasiness: It inhibits the burnt bitterness produced by excessive heating of spices and the greasiness produced by oil oxidation; Controlled adsorption: Reduces unnecessary oil adsorption on the surface of ingredients, ensuring a balance between the original flavor of the ingredients and the flavor of the soup base.

[0021] It has a mild, spicy flavor and a rich, fresh aroma. It does not become cloudy, bitter, or greasy even after prolonged cooking.

[0022] This invention enables convenient "instant cooking" operation, lowering the barrier to entry and eliminating the need for secondary stir-frying. It moves the complex seasoning process forward to the industrial production stage. Users simply need to add the block-shaped base to water or bone broth and bring it to a boil; no professional cooking experience or tedious secondary processing is required. By simply adding the base to water or bone broth and heating it to a boil, fresh ingredients such as meat, seafood, vegetables, mushrooms, bean products, and meatballs can be cooked and eaten directly. This not only simplifies the operation process and improves the user experience but also eliminates flavor variations caused by human error, achieving standardized and convenient dining.

[0023] This invention integrates the concept of "medicine and food from the same source," endowing the product with functional health benefits. This invention abandons the formula approach that merely pursues sensory stimulation, and innovatively incorporates natural herbal ingredients with stomach-nourishing, degreasing, heat-reducing, and mild conditioning effects into the base ingredient system. This allows the product to provide not only delicious taste but also therapeutic and health-promoting functions. It can alleviate the irritation of spiciness on the oral cavity and gastrointestinal mucosa, providing a gentle conditioning effect.

[0024] This invention features a high degree of standardization, ensuring consistent quality and strong reproducibility. It utilizes mature industrial production equipment and a universal process flow, replacing the traditional, non-standard stir-frying method that relies on manual experience. This ensures a high degree of consistency in color, aroma, taste, and physicochemical indicators between different production batches. It overcomes the bottleneck of large-scale replication of traditional handmade base ingredients, facilitating rapid brand expansion and quality control. Furthermore, the product has a regular appearance, with regular block shapes, making it easy to measure, use, store, and transport. Its natural, bright red color is free of artificial pigments.

[0025] Finally, this invention optimizes the cost structure and promotes the popularization and application of high-quality health-preserving hot pot base in the mass market. Detailed Implementation

[0026] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0027] This invention discloses a hot pot base, its preparation method, and its application.

[0028] In this embodiment, all raw materials not mentioned are commercially available. For example, chili oil can be purchased from Lee Kum Kee or adjusted according to taste requirements, and the liquor is commercially available 52° strong-aroma liquor. All processes not mentioned are conventional processes and will not be described in detail here. Example 1

[0029] A method for preparing a hot pot base, characterized by comprising the following steps: (1) Raw material pretreatment: 11) Prepare spices: Select high-quality chili peppers, Sichuan peppercorns (Da Hong Pao), broad bean paste, ginger, and garlic (in a weight ratio of 10:1:2:1:1.5). 12) Prepare the following ingredients that are both food and medicine: yam, poria cocos, chrysanthemum, and monk fruit (in a ratio of 4:3:1:1). 13) The prepared spices and medicinal and edible raw materials are washed, dried and crushed (to remove impurities and dryness, and retain nutrients and aroma). The medicinal and edible raw materials are then subjected to conventional extraction (water extraction) to obtain a health-preserving raw material liquid. (2) Low-temperature stir-frying and simmering: Using a low-temperature slow-frying process (100℃), first add half of the oil (chili oil, chicken oil, and lard in a mass ratio of 0.2:1:1) and preheat. Then add spices and stir-fry until fragrant (slow-fry for 10 minutes). Next, add the remaining oil, health-preserving liquid, and seasoning base (chicken essence, cooking wine, and white wine in a mass ratio of 1:0.25:0.2) and continue to simmer until the chili turns brownish-red (reducing irritation and enhancing mildness and mellowness). The mass ratio of spices, oils, health-preserving liquid ingredients, and seasoning base is 10:10:1:0.5; (3) Cooling and shaping: Cool and press into blocks (for easy quantification, packaging, storage and use).

[0030] To further optimize the technical solution, aseptic packaging steps are also included, using food-grade packaging materials for sealing to ensure hygiene and shelf life.

[0031] To further optimize the technical solution, the following steps are taken: pulverization: the medicinal and edible raw materials are pulverized into 20-mesh particles; after water extraction, a filtration step is also included, using a filter cloth of 200 mesh or higher to obtain a clear health-preserving raw material liquid. Example 2

[0032] A method for preparing a hot pot base, characterized by comprising the following steps: (1) Raw material pretreatment: 11) Prepare spices: Select high-quality chili peppers, Sichuan peppercorns (Da Hong Pao), broad bean paste, ginger, and garlic (in a weight ratio of 10:1.5:3:1:2). 12) Prepare the following ingredients that are both food and medicine: yam, poria cocos, chrysanthemum, and monk fruit (in a ratio of 4:3:2:1). 13) The prepared spices and medicinal and edible raw materials are washed, dried and crushed (to remove impurities and dryness, and retain nutrients and aroma). The medicinal and edible raw materials are then subjected to conventional extraction (water extraction) to obtain a health-preserving raw material liquid. (2) Low-temperature stir-frying and simmering: Using a low-temperature slow-frying process (120℃), first add half of the oil (chili oil, chicken oil, and lard in a mass ratio of 0.2:1:1) and preheat. Then add spices and stir-fry until fragrant (slow-fry for 10 minutes). Next, add the remaining oil, health-preserving liquid, and seasoning base (chicken essence, cooking wine, and white wine in a mass ratio of 1:0.25:0.2) and continue to simmer until the chili turns brownish-red (reducing irritation and enhancing mildness and mellowness). The mass ratio of spices, oils, health-preserving liquid ingredients, and seasoning base is 10:10:1.5:1; (3) Cooling and shaping: Cool and press into blocks (for easy quantification, packaging, storage and use).

[0033] To further optimize the technical solution, aseptic packaging steps are also included, using food-grade packaging materials for sealing to ensure hygiene and shelf life.

[0034] To further optimize the technical solution, the following steps are taken: pulverization: the medicinal and edible raw materials are pulverized into 40-mesh particles; after water extraction, a filtration step is also included, using a filter cloth of 200 mesh or higher to obtain a clear health-preserving raw material liquid. Example 3

[0035] A method for preparing a hot pot base, characterized by comprising the following steps: (1) Raw material pretreatment: 11) Prepare spices: Select high-quality chili peppers, Sichuan peppercorns (Da Hong Pao), broad bean paste, ginger, and garlic (in a weight ratio of 10:2:4:1:2); 12) Prepare the following ingredients that are both food and medicine: yam, poria cocos, chrysanthemum, and monk fruit (in a ratio of 4:3:1:1). 13) The prepared spices and medicinal and edible raw materials are washed, dried and crushed (to remove impurities and dryness, and retain nutrients and aroma). The medicinal and edible raw materials are then subjected to conventional extraction (water extraction) to obtain a health-preserving raw material liquid. (2) Low-temperature stir-frying and simmering: Using a low-temperature slow-frying process (110℃), first add half of the oil (chili oil, chicken oil, and lard in a mass ratio of 0.2:1:1) and preheat. Then add spices and stir-fry until fragrant (slow-fry for 10 minutes). Next, add the remaining oil, health-preserving liquid, and seasoning base (chicken essence, cooking wine, and white wine in a mass ratio of 1:0.25:0.2) and continue to simmer until the chili turns brownish-red (reducing irritation and enhancing mildness and mellowness). The mass ratio of spices, oils, health-preserving liquid ingredients, and seasoning base is 10:10:2:1.5; (3) Cooling and shaping: Cool and press into blocks (for easy quantification, packaging, storage and use).

[0036] To further optimize the technical solution, aseptic packaging steps are also included, using food-grade packaging materials for sealing to ensure hygiene and shelf life.

[0037] To further optimize the technical solution, the following steps are taken: pulverization: the medicinal and edible raw materials are pulverized into 40-mesh particles; after water extraction, a filtration step is also included, using a filter cloth of 200 mesh or higher to obtain a clear health-preserving raw material liquid.

[0038] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on the differences from other embodiments. The same or similar parts between the various embodiments can be referred to each other.

[0039] Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing a hot pot base, characterized in that, Includes the following steps: (1) Raw material pretreatment: 11) Prepare the spices; 12) Prepare ingredients that are both food and medicine; 13) After washing, drying and pulverizing the spices and medicinal and edible raw materials, the medicinal and edible raw materials are subjected to water extraction to obtain a health-preserving raw material liquid; (2) Low-temperature stir-frying and simmering: The process involves a low-temperature slow-frying technique. First, half of the total amount of oil is added and preheated, then the spices are added and stir-fried until fragrant. Subsequently, the remaining oil, health-preserving liquid, and seasoning base are added and the process continues to be stir-fried. (3) Cooling and shaping: The cooked material is cooled and pressed into blocks.

2. The method for preparing hot pot base as described in claim 1, characterized in that: In step (1), the spices include chili peppers, Sichuan peppercorns, broad bean paste, ginger, and garlic in a mass ratio of 10:(1~2):(2~4):1:(1.5~2); The medicinal and edible ingredients, namely yam, poria cocos, chrysanthemum and monk fruit, are in a mass ratio of 4:3:1 to 2:

1.

3. The method for preparing hot pot base as described in claim 2, characterized in that: In step (2), the mass ratio of the spices, oils, health-preserving raw material liquid to the seasoning base is 10:10:(1~2):(0.5~1.5); The mass ratio of the oils (chili oil, chicken oil, and lard) is 0.2:1:1; The seasoning base, consisting of chicken essence, cooking wine, and baijiu, is prepared in a mass ratio of 1:0.25:0.

2. The temperature of the low-temperature slow-frying process is controlled at 100℃~120℃; The stir-frying time is 10 minutes; Simmer until the chili peppers turn brownish-red.

4. The method for preparing hot pot base as described in claim 3, characterized in that: In step (1), the pulverization involves pulverizing the medicinal and edible raw materials into granules of 20-40 mesh; the water extraction process also includes a filtration step, in which a clear health-preserving raw material liquid is obtained by filtering with a filter cloth of 200 mesh or higher.

5. The method for preparing hot pot base as described in claim 4, characterized in that: It also includes aseptic packaging steps, using food-grade packaging materials for sealing.

6. The hot pot base prepared by any one of the preparation methods described in claims 1 to 5.

7. The application of the hot pot base as described in claim 6 in food processing.