Modular hot pot base and preparation method

Abstract

A modular hot pot base and its preparation method are disclosed, relating to the field of hot pot base. The hot pot base includes: four essential modules: a flavor chili module (40%-85%), a spice module (5%-20%), a flavor enhancement module (5%-20%), and a cooling module (5%-25%); six optional modules: a broad bean paste module (0%-30%), a ginger module (0%-15%), a scallion module (0%-15%), a garlic module (0%-15%), a fermented chili paste module (0%-25%); and a Sichuan peppercorn oil module (0%-20%). The preparation method includes: calculating the product formula weight and the amount of each module; preparing and weighing each module separately; adding the ingredients sequentially and heating and stirring; maintaining the heat at 105-110℃ for 10 minutes and then stopping heating; adding the cooling module and remaining beef tallow using the residual heat; and cooling and draining the ingredients. This solution simplifies the complex hot pot stir-frying process into a simple heat fusion process, shortens the overall processing time, and reduces the generation of stagnant products through modular design, thereby reducing costs and increasing efficiency.

Description

Technical Field

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

[0002] In the production process of hot pot base, the stir-frying time may take 90-120 minutes. If a simmering process is also required, it can take another 6-24 hours before it can proceed to the next stage such as canning or packaging. For small B2B customers, orders are small, varied, and frequently changeover. Even for large B2B customers, there may be one or two small orders for new products interspersed among multiple product orders, potentially resulting in a large amount of stagnant inventory. Therefore, processing small orders is more suitable for using a wok, and smaller woks are more suitable for this flexible production model of multiple batches and frequent changes in small orders, allowing for a faster response to changes in customer demand.

[0003] However, traditional wok cooking relies on human experience and skills to judge the heat. The timing of adding each ingredient requires judging the cooking state and maturity of the previous ingredient as well as the amount of time to add it. Due to the limitations of the equipment itself (i.e. the principle of heat processing), the degree of digitalization is very limited. As a result, under the same formula and process conditions, different people, at different times, and using different equipment will produce different flavors.

[0004] Therefore, reducing the difficulty of the stir-frying process and making it controllable and easy to manage is of paramount importance and urgency. Due to small order sizes and uncertainty about the future, there is simply no time, no willingness, or no worthwhile opportunity to invest in process transformation trials. Furthermore, semi-finished products may become obsolete, leading to losses on these small orders, and potentially even wiping out all profits. Summary of the Invention

[0005] In view of the shortcomings of the above-mentioned prior art, this application provides a modular hot pot base and its preparation method, which can simplify the complex hot pot frying process into a simple heat fusion process, shorten the overall processing time, and reduce the generation of stagnant products through modular design, thereby reducing costs and increasing efficiency, and has strong practicality.

[0006] To achieve the above objectives, the present invention employs the following techniques: A modular hot pot base includes four essential modules: a flavor chili module, a spice module, a flavor enhancement module, and a cooling module.

[0007] The flavor chili module accounts for 40%-85%; the spice module accounts for 5%-20%; the flavor enhancement module accounts for 5%-20%; and the cooling module accounts for 5%-25%.

[0008] Furthermore, the flavored chili module includes 7000-9000 parts of butter, 1800-2400 parts of dried chili segments, 300-400 parts of chili seeds, 800-1500 parts of pure water, 400-500 parts of hot pot broad bean paste, 100-125 parts of fermented black beans, 50-70 parts of fennel, 200-250 parts of old ginger, 200-250 parts of onion, and 200-250 parts of garlic, with an oil-to-material ratio of 2-8.

[0009] Furthermore, the spice module includes 8 parts bay leaves, 10 parts dried tangerine peel, 20 parts white cardamom, 25 parts star anise, 15 parts cinnamon, 30 parts fennel seeds, 10 parts galangal, 12 parts cardamom (seeds removed), 10 parts amomum villosum, and 3 parts cloves. After mixing, the mixture is ground through a 10-mesh sieve. Then, 50 parts dried green Sichuan peppercorns (in whole shape), 50 parts dried red Sichuan peppercorns (in whole shape), 143 parts fermented glutinous rice, 50 parts water or white wine, and 800-1200 parts salad oil or butter are added, with the oil-to-spice ratio being less than or equal to 10.

[0010] Furthermore, the flavor enhancement module includes: 400 parts of ground beef, 100 parts of ground chicken, 18 parts of beef hydrolysate, 3 parts of cysteine, 0.8 parts of alanine, 1 part of glycine, 0.6 parts of vitamin B1, 0.8 parts of taurine, 15 parts of glucose, 4 parts of xylose, 13 parts of yeast extract, 10 parts of hydrolyzed beef protein, 3 parts of hydrolyzed soybean protein, 45 parts of light soy sauce, 8 parts of soy sauce powder, 8 parts of salt, 12 parts of white sugar, 5 parts of onion, 4 parts of old ginger, 4 parts of garlic, 1 part of pepper, 2 parts of star anise, 1 part of cinnamon, 0.5 parts of cloves, 1.2 parts of high-temperature oxidized butter, 15 parts of butter, 15 parts of chicken fat, 0.5 parts of ethyl maltol, 206 parts of water, 300 parts of salad oil, and 2 parts of xanthan gum. The total amount of all components in the flavor enhancement module is 1200 parts.

[0011] Furthermore, the cooling module includes: 10-15 parts salt, 5-8 parts sugar, 70-80 parts monosodium glutamate, 1-2 parts I+G, 6-8 parts hydrolyzed vegetable protein, 4-6 parts yeast extract, 0.1-0.2 parts dried scallop extract, 0.1-0.2 parts capsicum red pigment, and less than 20 parts butter or salad oil.

[0012] Furthermore, it also includes six optional modules: broad bean paste module, ginger module, scallion module, garlic module, Sichuan peppercorn oil module, and glutinous rice chili paste module; the broad bean paste module accounts for 0%-30%, consisting of broad bean paste, fermented black beans, soybeans, and oil, with a mass ratio of broad bean paste to fermented black beans and soybeans of 4:2:1, and an oil mass ratio of less than or equal to 1; the ginger module accounts for 0%-15%, consisting of ginger pieces and butter, with an oil mass ratio of less than or equal to 1; the scallion module accounts for 0%-15%, consisting of onion pieces and butter, with an oil mass ratio of less than or equal to 1; the garlic module accounts for 0%-15%, consisting of garlic pieces and butter, with an oil mass ratio of less than or equal to 1; the Sichuan peppercorn oil module accounts for 0%-20%, with an oil mass ratio of less than or equal to 10; and the glutinous rice chili paste module accounts for 0%-25%.

[0013] Furthermore, the chili paste module includes: 7000-9000 parts butter, 4500-6500 parts chili paste, 400-500 parts hot pot broad bean paste, 100-125 parts fermented black beans, 50-70 parts fennel, 200-250 parts old ginger, 200-250 parts onion, 200-250 parts garlic, and 100-200 parts white sugar, with an oil-to-total-weight ratio of 1-3; among which, the chili paste is Indian chili that has been boiled and then naturally fermented for 3-5 days.

[0014] Furthermore, the Sichuan pepper oil module includes: 100 parts of dried green Sichuan pepper powder / dried red Sichuan pepper powder ground into 10-20 mesh, 600-900 parts of beef tallow, and 60 parts of white wine, with the oil-to-powder mass ratio being less than or equal to 10.

[0015] Furthermore, it also includes specific spices or flavorings that represent the unique flavor of hot pot broth.

[0016] Furthermore, the modules for fermented broad bean paste, ginger, scallions, garlic, spices, flavored chili peppers, glutinous rice chili paste, Sichuan peppercorn oil, and flavor enhancement all need to be heated, melted, and stirred evenly. The solid portion of the cooling module only needs to be pre-mixed evenly. If other spices are used, they should be processed according to the pre-treatment method for those spices.

[0017] Furthermore, the preparation methods for the broad bean paste module, ginger module, scallion module, garlic module, flavored chili module, glutinous rice chili module, spice module, Sichuan pepper oil module, and flavor enhancement module include the following steps: S1. Raw material pretreatment; S2. Add the materials from each module's formula to the digital pressure pulse heat treatment system; S3. Heat to 120℃ and hold at that temperature for 10-30 minutes. S4. Flash evaporate and cool down to 100℃, then heat up again, and flash evaporate multiple times between 105℃-110℃ and 100℃, accumulating drainage to the expected value; S5. Heat to 110℃-120℃ and hold for 2-15 minutes. S6. Cooling and discharging; Among them, after the Sichuan pepper oil module discharges from S6, it is necessary to filter the solid residue, press the solid residue through a press, combine the liquid phase, and discard the residue; the flavor enhancement module does not go through S4; the broad bean paste module does not go through S1, and the processing of specific spices is only through S1.

[0018] Furthermore, the dosage of the Doubanjiang (fermented broad bean paste), ginger, scallion, garlic, spice, flavored chili, glutinous rice chili, Sichuan pepper oil, and flavor enhancement modules are all multiplied by a coefficient α based on the original dosage, where α = (r1 + 1) - r2. The dosage of the Doubanjiang, ginger, scallion, garlic, spice, flavored chili / glutinous rice chili, Sichuan pepper oil, and flavor enhancement modules is W1 = α * W0, where r1 is the oil-to-material ratio of the raw material module, r2 is the water-to-water ratio of the raw material module, α is the formula conversion coefficient, and W0 is the weight of a certain raw material in the original formula.

[0019] Furthermore, the dried chili peppers in the flavor chili pepper module include Neihuang New Generation Dried Chili Peppers, Mantianxing Dried Chili Peppers, and Bullet Dried Chili Peppers in a weight ratio of 3:1:1.

[0020] Furthermore, apart from the flavor enhancement module, cooling module, and Sichuan pepper oil module, the remaining modules such as broad bean paste module, ginger module, scallion module, garlic module, spice module, flavored chili module, and glutinous rice chili module can all be divided into material modules and pure oil modules.

[0021] Furthermore, the flavored chili module includes one or two of the three flavors: raw aroma, dry aroma, and burnt aroma, and the raw aroma and burnt aroma flavors do not appear at the same time.

[0022] A method for preparing modular hot pot base, comprising: S01. Based on the original, non-modular hot pot base recipe, calculate the product formula weight using the principle of material balance, as well as the usage of the following modules: broad bean paste, ginger, scallion, garlic, spices, flavored chili, fermented chili paste, Sichuan peppercorns, flavor enhancement, and cooling. The calculation formula is as follows: After conversion, the weight of the raw material module is W1 = α * W0, α = (r1 + 1) - r2, where α is the formula conversion coefficient, W0 is the weight of a certain raw material in the original formula, r1 is the oil-to-material ratio of the raw material module, and r2 is the water displacement ratio of the raw material module. After formula conversion, the amount of tallow used is Y1 = Y0 - (Y a + Y b +Y c +......+Y m ), Module fuel reduction formula: Ya =W1*r1 / α=W1*r1 / [1+(r1-r2) ],where, Y abc Y0 represents the amount of butter used in the original recipe, where Y0 is the amount of butter used in the original recipe. S02. Prepare the following modules using a digital pressure pulse heat processing system: broad bean paste module, ginger module, scallion module, garlic module, spice module, flavored chili module, glutinous rice chili module, Sichuan pepper module, and flavor enhancement module. Weigh the cooling module and the following modules prepared using the digital pressure pulse heat processing system for later use: broad bean paste module, ginger module, scallion module, garlic module, spice module, flavored chili module, glutinous rice chili module, Sichuan pepper module, and flavor enhancement module. S03. Put the flavor chili module and spice module into the steam-heated horizontal mixing tank and heat and stir. Then put the flavor enhancement module, broad bean paste module, scallion module, ginger module, garlic module, glutinous rice chili module and Sichuan pepper module into the steam-heated horizontal mixing tank in sequence and heat to 105℃ and stir for 5min-10min. S04. After heating is stopped, add the cooling module and the remaining butter using the residual heat and stir well to speed up the cooling process. S05. After the cooling module has completely melted, continue stirring for 5 minutes before removing from the pot and draining the contents.

[0023] The beneficial effects of this invention are as follows: by designing the hot pot base into multiple modules, the complex hot pot stir-frying process is simplified into a simple heat fusion process, shortening the overall processing time. Furthermore, the modular design allows for the interchangeability of certain modules with various hot pot bases, thereby reducing the generation of obsolete products and improving efficiency. It also enables flexible production in small batches and multiple batches. Detailed Implementation

[0024] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the implementation methods of the present invention will be described in detail below. However, the embodiments described in the present invention are only some embodiments of the present invention, and not all embodiments.

[0025] This application, based on the flexible production concept of customized catering, provides a modular production model that prioritizes process objectives while also considering flavor. It involves the planned and continuous pre-production of raw materials, including those rich in water, requiring efficient extraction reactions, or time-consuming and labor-intensive materials with unpredictable cooking times, according to predicted quantities. This yields widely usable and rapidly turnoverable modular semi-finished products. These modular semi-finished products are then combined with remaining raw materials that do not require extraction reactions, are ready to use, or have simple processing methods (such as food ingredients or single-product seasonings that have already undergone extraction reactions, such as salt, sugar, monosodium glutamate, yeast extract, I+G, etc.). The mixture is then rapidly, flexibly, and simply thermally blended in a steam-heated horizontal mixing tank that allows for convenient feeding and discharging, producing hot pot base that matches actual order quantities.

[0026] This application embodiment uses a digital pressure pulse heat processing system to prepare various modular semi-finished products. The digital pressure pulse heat processing system has functions such as positive pressure flash evaporation, negative pressure flash evaporation, closed flash evaporation and open flash evaporation. It can quantitatively adjust the intensity and frequency of pressure pulses, as well as multiple functions such as atmospheric pressure distillation, negative pressure distillation, superheated distillation, high temperature and high pressure, to achieve efficient extraction and reaction of compound seasonings.

[0027] Based on this, one aspect of the embodiments of this application specifically provides a modular hot pot base, including: optional additions of broad bean paste module, ginger module, scallion module, garlic module, fermented chili paste module, Sichuan pepper module, as well as essential flavor chili module, spice module, flavor enhancement module, and cooling module, etc., and for different needs, different flavorings and spices can be added to the hot pot base, and different flavorings and spices can give the modular hot pot base provided in this embodiment different flavors.

[0028] The Douban (fermented broad bean paste) module accounts for 0%-30%, consisting of Douban, Douchi (fermented black beans), Douchi (fermented soybeans), and oil, with an oil content of less than or equal to 1. The Ginger module accounts for 0%-15%, consisting of ginger granules and butter, with an oil content of less than or equal to 1. The Scallion module accounts for 0%-15%, consisting of onion granules and butter, with an oil content of less than or equal to 1. The Garlic module accounts for 0%-15%, consisting of garlic granules and butter, with an oil content of less than or equal to 1. The Spices module accounts for 5%-20%, the Flavored Chili module accounts for 40%-85%, with an oil content of 2-8. The Sichuan Pepper Oil module accounts for 0%-20%, with an oil content of less than or equal to 10. The Flavor Enhancement module accounts for 5%-20%. The Cooling module accounts for 5%-25%. The Ciba Chili Module accounts for 0%-25%.

[0029] Specifically, in the Douban module, the mass ratio of Douban to Douchi and Doumu is 4:2:1. Furthermore, according to different customer needs, the butter can be replaced with soybean oil, rapeseed oil, etc. Similarly, in the ginger, scallion, and garlic modules, the butter can also be replaced with an equivalent amount.

[0030] Specifically, the proportions of each component in the ginger module are: 50%-60% ginger granules and 40%-50% butter, meaning the oil-to-material ratio is less than 1.

[0031] Specifically, the proportions of each component in the scallion module are: 50%-66.7% diced onions and 33.3%-50% butter, meaning the oil-to-material ratio is less than 1.

[0032] Specifically, the proportions of each component in the garlic module are: 50%-60% garlic cloves and 40%-50% butter, meaning the oil-to-material ratio is less than 1.

[0033] When the butter solidifies, the solid material sinks, making it difficult to extract a uniform portion of the oil residue from the smallest package. Furthermore, since butter acts as a carrier, medium, and diluent, the overall distribution of butter may be insufficient. Only when the oil-to-material ratio is less than 1 can a relatively uniform solid content within the same package (18kg drum or 5kg bag) and uniformity of oil residue within the smallest package be achieved. The same applies to clear oil media, where uniformity within the same package can be achieved by stirring before use.

[0034] Specifically, the flavored chili module includes 7000-9000 parts butter, 1800-2400 parts dried chili segments, 300-400 parts chili seeds, 800-1500 parts pure water, 400-500 parts hot pot broad bean paste, 100-125 parts fermented black beans, 50-70 parts fennel, 200-250 parts old ginger, 200-250 parts onion, and 200-250 parts garlic. As mentioned earlier, the difficult-to-control raw materials mainly refer to those whose flavors differ due to different processing conditions. Depending on the processing technology, the flavored chili module can be made into three different flavor modules: raw aroma flavored chili module, dried aroma flavored chili module, and burnt aroma flavored chili module. When preparing hot pot base, one or two of these three flavor modules can be used in combination as needed. Its formula already includes ginger, scallions, garlic, broad bean paste, and fermented black beans, which are essential basic modules providing the base flavor of the hot pot base. Unless there are special flavor requirements or cost reduction requirements, the ginger module, scallion module, garlic module, glutinous rice chili module, and broad bean paste module can be omitted or used as alternatives.

[0035] Specifically, the dried chili peppers in the flavor chili pepper module include Neihuang New Generation Dried Chili Peppers, Mantianxing Dried Chili Peppers, and Bullet Dried Chili Peppers in a weight ratio of 3:1:1. The chili pepper seeds also correspond to the same varieties and proportions of Neihuang New Generation Dried Chili Peppers, Mantianxing Dried Chili Peppers, and Bullet Dried Chili Peppers.

[0036] More specifically, dried chili peppers can be replaced with single Indian chili peppers or ghost peppers, and at this time, 100-200 parts of white sugar need to be added. Alternatively, chili extract, chili red, or chili flavoring can be used directly to replace the chili paste module.

[0037] Specifically, the Ciba chili module includes: 7000-9000 parts butter, 4500-6500 parts Ciba chili, 400-500 parts hot pot broad bean paste, 100-125 parts fermented black beans, 50-70 parts fennel, 200-250 parts old ginger, 200-250 parts onion, 200-250 parts garlic, and 100-200 parts white sugar, with an oil-to-total-weight ratio of 1-3. The Ciba chili is made from boiled Indian chili peppers that undergo natural fermentation for 3-5 days.

[0038] Specifically, the raw materials that are difficult to control also include spices. Due to the large number of categories and components of spices, modular processing of spices is complicated. When processing spices in a modular way, the application purpose of compound seasonings can be used as the basis. Spices with wider applicability in similar products can be selected to form spice modules that can meet the basic functions. Flavor characteristics can be solved by adding individual "specialty spices" later. The spice module includes 8 parts bay leaves, 10 parts dried tangerine peel, 20 parts white cardamom, 25 parts star anise, 15 parts cinnamon, 30 parts fennel seeds, 10 parts galangal, 12 parts cardamom (seeds removed), 10 parts amomum villosum, and 3 parts cloves. After mixing, the mixture is crushed and passed through a 10-mesh sieve. Then, 50 parts dried green Sichuan peppercorns (complete), 50 parts dried red Sichuan peppercorns (complete), 143 parts fermented glutinous rice, 50 parts water or white wine, and 800-1200 parts salad oil or butter are added. The oil-to-material mass ratio is less than or equal to 10. Other spices can be added or removed according to different production conditions.

[0039] Specifically, Sichuan peppercorns are also a spice and a raw material that is difficult to control. Sichuan peppercorns provide a numbing sensation, aroma, and a rich flavor, including a sticky aftertaste. Due to their unique flavor, they are treated as a separate module. The Sichuan peppercorn oil module includes: 100 parts of dried green / red Sichuan peppercorn powder ground to 10-20 mesh, 600-900 parts of beef tallow, and 60 parts of white wine, with an oil-to-powder mass ratio of less than or equal to 10. After extraction, the mixture is filtered, the residue is pressed, the pulp is discarded, and the liquid phases are combined. Because the extraction efficiency of Sichuan peppercorn powder is more than twice that of whole granulated Sichuan peppercorns, the grinding process causes a loss of volatile oil, especially above 40 mesh. Therefore, the particle size must be strictly controlled to be between 10-20 mesh. While this particle size range ensures extraction efficiency and a low loss rate during grinding, the absorbent properties at the consumer stage provide a poor customer experience. Therefore, it can only be filtered to produce a pure Sichuan peppercorn oil module. The spice module contains whole peppercorn granules, which can provide visibility of peppercorns in hot pot applications and supplement peppercorn extract after a second heating of 30 minutes.

[0040] Specifically, since the ten-odd minutes of thermal fusion in each module is insufficient to complete the chemical reaction, a flavor enhancement module is set up. This module includes 400 parts ground beef, 100 parts ground chicken, 18 parts beef hydrolysate, 3 parts cysteine, 0.8 parts alanine, 1 part glycine, 0.6 parts vitamin B1, 0.8 parts taurine, 15 parts glucose, 4 parts xylose, 13 parts yeast extract, 10 parts hydrolyzed beef protein, 3 parts hydrolyzed soybean protein, 45 parts light soy sauce, 8 parts soy sauce powder, 8 parts salt, 12 parts white sugar, 5 parts onion, 4 parts old ginger, 4 parts garlic, 1 part pepper, 2 parts star anise, 1 part cinnamon, 0.5 parts cloves, and high-temperature oxidized butter. 1.2 parts, butter 15 parts, chicken fat 15 parts, ethyl maltol 0.5 parts, water 206 parts, salad oil 300 parts, xanthan gum 2 parts, bringing the total amount of each component in the flavor enhancement module to 1200 parts. This includes not only the enzymatic hydrolysis of meat ingredients, oils with the same flavor source, high-temperature controlled oxidation of oils, and Maillard reaction, but also the extraction of rich flavor substances. Since rich flavor substances themselves do not produce flavor, but significantly improve the threshold, intensity, and other flavor characteristics of other flavors, simply increasing the amount is sufficient to achieve the desired effect. If the quantity of the flavor enhancement module cannot reflect the special flavor of the product, a thermally reacted flavoring that represents that characteristic can be directly added to the product.

[0041] Specifically, the cooling module includes: 10-15 parts salt, 5-8 parts sugar, 70-80 parts monosodium glutamate, 1-2 parts I+G, 6-8 parts hydrolyzed vegetable protein, 4-6 parts yeast extract, 0.1-0.2 parts dried scallop extract, 0.1-0.2 parts capsicum red pigment, and less than 20 parts butter or salad oil. In order to make the materials easier to mix evenly, the powder part in the cooling module can also be granulated in the same way as chicken essence preparation to reduce its bulk density.

[0042] Specifically, depending on different production needs, special flavorings and spices can also be added to this modular hot pot base. The special flavorings or spices can give the hot pot base its unique flavor. The proportion of both is 0%-5%, such as enzymatically hydrolyzed butter and high-temperature oxidized oil.

[0043] Specifically, the modules for fermented broad bean paste, ginger, scallions, garlic, spices, flavored chili peppers / ciba chili peppers, Sichuan peppercorn oil, and flavor enhancement all need to be heated, melted, mixed, and stirred evenly. The solid part of the cooling module only needs to be pre-mixed evenly. If other spices are used, they should be processed according to the pre-treatment method for those spices.

[0044] Specifically, the dosage of the following modules are multiplied by a coefficient α: Doubanjiang (fermented broad bean paste), ginger, scallion, garlic, spices, flavored chili / ciba chili, Sichuan pepper oil, and flavor enhancement. α = (r1 + 1) - r2. The dosage of each module is W1 = α * W0, where r1 is the oil-to-material ratio of the module, r2 is the water-to-water ratio of the module, α is the formula conversion coefficient, and W0 is the weight of a certain ingredient in the original formula.

[0045] Specifically, the modules for fermented broad bean paste, ginger, scallions, garlic, spices, flavored chili peppers, glutinous rice chili paste, Sichuan peppercorn oil, and flavor enhancement all need to be heated, melted, mixed, and stirred evenly. The cooling module only needs to be pre-mixed evenly. Except for the flavor enhancement module, cooling module, and Sichuan peppercorn oil module, the remaining modules for fermented broad bean paste, ginger, scallions, garlic, spices, flavored chili peppers, and glutinous rice chili paste can be separated into oil residue modules and pure oil modules. The material modules are less likely to produce significant unevenness in oil residue during storage, transportation, and production, and can be used to prepare modular hot pot base. The corresponding pure oil modules can be directly used to prepare modular hot pot oil products. Furthermore, the flavored chili pepper module includes one or two of the three flavors: raw aroma, dry aroma, and burnt aroma, and the raw aroma and burnt aroma flavors do not appear simultaneously.

[0046] By making the raw materials into modules, they can be used for most products. Furthermore, based on last year's sales distribution, forecasts can be made and production can be scheduled according to plan. Basically, products produced in the morning can be used in the afternoon, and products produced in the afternoon can be used the next morning. Therefore, inventory is low, consumption is high, turnover is fast, and there will be no backlog or large inventory.

[0047] Specifically, the preparation methods for the broad bean paste module, ginger module, scallion module, garlic module, flavored chili module, glutinous rice chili module, spice module, Sichuan pepper oil module, and flavor enhancement module include the following steps: S1. Raw material pretreatment; S2. Add the materials from each module's formula to the digital pressure pulse heat treatment system; S3. Heat to 120℃ and hold at that temperature for 10-30 minutes. S4. Flash evaporate and cool down to 100℃, then heat up again, and flash evaporate multiple times between 105℃-110℃ and 100℃, accumulating drainage to the expected value; S5. Heat to 110℃-120℃ and hold for 2-15 minutes. S6. Cooling and discharging; In the Sichuan pepper oil module, after the output in S6, the solid residue needs to be filtered, pressed by a press, and the liquid phase is combined, while the residue is discarded. The flavor enhancement module does not go through S4. The broad bean paste module does not go through S1. If the flavor chili module is for a raw aroma, the maximum temperature in S3 of its preparation method shall not exceed 95℃, and S4 shall use negative pressure flash evaporation and drainage. The cooling module has no heat processing process, the powder can be pre-mixed evenly, and the oil does not need to be pre-mixed. In the spice module, the spices need to be crushed through a 10-mesh sieve as required, but the Sichuan pepper needs to be kept intact, the cardamom needs to be deseeded, and the spices need to be moistened with fermented glutinous rice, white wine or water before entering the pot.

[0048] Another aspect of this application provides a modular hot pot base preparation method, used to prepare hot pot base through the various modules described above, including: S01. Based on the original, non-modular hot pot base recipe, calculate the product formula weight using the principle of material balance, as well as the usage of the following modules: broad bean paste, ginger, scallion, garlic, spices, flavored chili, fermented chili paste, Sichuan peppercorns, and flavor enhancement. The calculation formula is as follows: After conversion, the weight of the raw material module is W1 = α * W0, α = (r1 + 1) - r2, where α is the formula conversion coefficient, W0 is the weight of a certain raw material in the original formula, r1 is the oil-to-material ratio of the raw material module, and r2 is the water displacement ratio of the raw material module. After formula conversion, the amount of butter used is Y1 = Y0 - (Y a + Y b +Y c +......+Y m ), Module fuel reduction formula: Y a =W1*r1 / α=W1*r1 / [1+(r1- r2) ],where, Y abc Y0 represents the amount of butter used in the original recipe, where Y0 is the amount of butter used in the original recipe. When multiple modules exist, the total quantity of multiple modules can be calculated as one type of material first, and then the individual materials can be calculated one by one. S02. Except for the cooling module, prepare the following modules using a digital pressure pulse heat processing system: broad bean paste module, ginger module, scallion module, garlic module, spice module, flavored chili module, glutinous rice chili module, Sichuan pepper module, and flavor enhancement module. Weigh all modules for later use. The cooling module does not require heat processing, so it is weighed directly for later use. S03. Put the flavor chili module and spice module into a steam-heated horizontal mixing tank, for example, a 600-liter heated horizontal mixing tank, and heat and stir. Then put the flavor enhancement module, broad bean paste module, scallion module, ginger module, garlic module, glutinous rice chili module and Sichuan pepper module into the steam-heated horizontal mixing tank in sequence, and heat to 105℃ and stir for 5min-10min. S04. After heating is stopped, add the cooling module and the remaining butter using the residual heat and stir well to speed up the cooling process. S05. After the cooling module has completely melted, continue stirring for 5 minutes before removing from the pot and draining the contents.

[0049] If special fragrances are required, the mixture should be kept warm between SO3 and SO4 for 10 minutes at a temperature of 105℃-110℃. If special fragrances are not required, maintain the temperature at 105℃ and stir for 5 minutes.

[0050] Taking an order of 400g / bag × 24 bags / case × 20 cases as an example, its raw material composition is as follows: 254Kg butter, 24Kg Tianying dried chili (sticky chili paste), 5.6Kg Indian chili (soaked), 2.6Kg Tianying small chili (soaked), 0.67Kg chili extract, 17Kg hot pot broad bean paste, 5Kg fermented soybeans, 17Kg old ginger, 8.5Kg garlic, 6Kg green Sichuan peppercorns, 4Kg red Sichuan peppercorns, 3Kg red Sichuan peppercorn powder, 10Kg fermented glutinous rice, 4.9Kg aged baijiu (Chinese liquor), 0.5Kg bay leaves, and 0.9Kg star anise. Ingredients: 0.4 kg of Angelica sinensis, 1 kg of fennel, 1 kg of cinnamon, 0.4 kg of Amomum villosum, 0.9 kg of Amomum cardamomum, 1.6 kg of Amomum tsao-ko, 20 kg of salt, 24 kg of monosodium glutamate, 6 kg of white sugar, 0.76 kg of disodium 5-inosinate, 2 kg of hydrolyzed protein, 0.8 kg of yeast extract, 1 kg of thermally reacted chicken powder, 0.76 kg of meat flavoring, 1.8 kg of beef bone extract, 9 kg of beef bone flavoring peptides, 9 kg of chicken bone flavoring peptides, 0.95 kg of capsicum red pigment, 0.76 kg of dried scallop extract, and 0.76 kg of ethyl maltol.

[0051] If using conventional processing methods, the following steps are required: 1. Add 190 kg of butter to a wok and heat over high heat to 140°C; 2. Slowly add the prepared minced white garlic, stirring continuously (stirring at 35 rpm, and frying until light yellow); 3. Reduce heat to medium and stir-fry for about 5 minutes, paying attention to the heat to prevent burning; 4. Add the glutinous rice peppers, Indian chili pepper segments, and Tianying small chili pepper segments, stirring continuously, and stir-fry for about 50 minutes. 5. Stir-fry the fermented chili until glossy; 6. Add broad bean paste and chili extract, stir continuously for about 5 minutes, until the broad bean paste becomes sandy; 7. Turn the heat to low, add ginger, fermented soybeans, green and red Sichuan peppercorns, spices and salt, stir continuously for about 15 minutes; 8. Add fermented glutinous rice, stir continuously for about 5 minutes; 9. Stop heating, add 48 kg of soybean oil to cool; 10. Slowly add all the remaining seasonings, stir continuously for about 3 minutes; 11. Remove from heat and weigh.

[0052] The total weight of the recipe is 424.6 kg (the chili paste is calculated as dried chili), and the yield after stir-frying is about 415 kg. The total stir-frying time is about 110 minutes, and the temperature at which it is taken off the heat is about 85℃.

[0053] If designed as the module provided in this application, considering sample retention and equipment residue of 5 bags during modular production, the total order weight is 198.5 kg, with a yield of approximately 194 kg. The formulation is scaled as follows: 119 kg butter, 11.22 kg dried Tianying chili peppers (ciba chili), 2.62 kg Indian chili peppers, 1.22 kg small Tianying chili peppers, 0.313 kg capsaicin extract, 7.95 kg hot pot broad bean paste, 2.34 kg fermented soybeans, 7.95 kg old ginger, 3.97 kg garlic, 2.81 kg green Sichuan peppercorns, 1.87 kg red Sichuan peppercorns, 1.4 kg red Sichuan peppercorn powder, 4.675 kg fermented glutinous rice, 2.291 kg aged baijiu (Chinese liquor), 0.234 kg bay leaves, 0.421 kg star anise, 0.187 kg angelica root, 0.468 kg fennel seeds, 0.468 kg cinnamon. Ingredients: 0.187 kg of Amomum villosum, 0.421 kg of Amomum cardamomum, 0.748 kg of Amomum tsao-ko, 9.35 kg of salt, 11.22 kg of monosodium glutamate, 2.81 kg of white sugar, 0.355 kg of disodium 5-inosinate, 0.935 kg of hydrolyzed protein, 0.374 kg of yeast extract, 0.4675 kg of thermally reacted chicken powder, 0.355 kg of meat flavoring, 0.842 kg of beef bone extract, 4.21 kg of beef bone flavoring peptides, 4.21 kg of chicken bone flavoring peptides, 0.444 kg of capsicum red pigment, 0.355 kg of dried scallop extract, and 0.355 kg of ethyl maltol.

[0054] Using this formula as a benchmark, the selection and dosage of each module can be designed as follows: Calculation of Ciba Chili Module Usage: Assuming 100g of capsaicin is replaced by 1.2kg of Indian ghost pepper, and the water absorption and swelling rate of the chili paste is 2.5%, the required amount of Indian ghost pepper chili paste is: 2.5[(1.2x0.313x1000 / 100)+2.62]=15.94kg. The oil-to-material ratio of the chili paste module is r1=2, and the water displacement ratio is r2=60%. The usage is approximately: W1=α*W0=15.94[(2+1)-0.6]=38.26kg.

[0055] Calculation of the usage of the flavored chili module: 11.22 kg of Tianying dried chili (ciba chili), 1.22 kg of Tianying small chili segments, totaling 12.44 kg. The oil-to-chili ratio of the flavor chili module is r1=3, and the drainage ratio is r2=0 (all added water is drained). The usage of the flavor chili module is W2=12.44[(3+1)-0]=49.76 kg. The dry-fragrant flavor chili module and the raw-fragrant flavor chili module are adjusted in a 1:1 ratio.

[0056] The calculations for ginger and broad bean paste quantities have already been included in the flavored chili and glutinous rice chili modules: In the 49.76Kg + 38.26Kg chili module, the amount of ginger used is about 1.75Kg, and there is a shortfall of 7.95 - 1.75 = 6.2Kg; in the 49.76Kg + 38.26Kg chili module, the amount of broad bean paste used is about 3.95Kg, and there is a shortfall of 7.95 - 3.95 = 4.0Kg; the supplementary amount for the ginger module is W3 = 6.2[(1+1) - 0.6] = 8.68Kg (r1 = 1, r2 = 0.6); the supplementary amount for the broad bean paste module is W4 = 4.0[(1+1) - 0.2] = 7.2Kg (r1 = 1, r2 = 0.2).

[0057] Spice module usage calculation: The total amount of spices in the original formula (minus the amount of angelica) is 2.947 kg. The amount of spices used in the spice module is W5 = 2.947[(5+1)-0] = 17.68 kg (r1=5, r2=0).

[0058] Sichuan pepper oil module usage calculation: The original recipe contains the following total amount of Sichuan peppercorns: 2.81 kg of green Sichuan peppercorns, 1.87 kg of red Sichuan peppercorns, and 1.4 kg of red Sichuan peppercorn powder, totaling 2.81 + 1.87 = 4.68 kg. The 17.68kg spice module already provides approximately 1.47kg of Sichuan peppercorn granules. The difference is 4.68 - 1.47 = 3.21kg. Since the extraction efficiency of Sichuan peppercorn powder is 2-3 times that of whole granulated Sichuan peppercorns, the calculation is as follows: The amount of granular Sichuan peppercorn oil used in the module is calculated as W61 = 3.21[(5+1)-0] / 2 = 9.63Kg; The amount of Sichuan peppercorn powder converted to Sichuan peppercorn oil is W62 = 1.4[(5+1)-0] = 8.4Kg.

[0059] Usage calculation of flavor enhancement module: The original formula contains 0.935 kg of hydrolyzed protein, 0.374 kg of yeast extract, 0.4675 kg of thermally reacted chicken powder, 0.842 kg of beef bone extract, 4.21 kg of beef bone flavor peptides, and 4.21 kg of chicken bone flavor peptides, for a total solid content of 11.04 kg. The amount of flavor module used is estimated by using the total solid content balance method.

[0060] Since the flavor enhancement module itself does not drain water, based on its formula and an estimated solid content of 50%, the required amount of flavor enhancement module is: W7 = 11.04 x 2 = 22.08 kg.

[0061] The formulation and usage of the cooling module, as well as the special fragrance and flavoring: Salt 9.35Kg, MSG 11.22Kg, white sugar 2.81Kg, disodium 5-ribonucleotide 0.355Kg; special flavoring meat flavoring 0.355Kg and dried scallop extract 0.355Kg; special spice herb 0.187Kg.

[0062] Statistics on the usage of all materials: Ciba Chili Module 38.26Kg; Flavored Chili Module 49.76Kg; Ginger Module 8.68Kg; Doubanjiang Module 7.2Kg; Spice Module 17.68Kg; Green and Red Sichuan Pepper Oil Module 9.63Kg; Red Sichuan Pepper Oil Module 8.4Kg; Flavor Enhancement Module 22.08Kg; Cooling Module 23.735Kg; Special Flavoring Essence 0.71Kg; Special Spices 0.187Kg; Total: 186.322Kg.

[0063] Butter usage: 198.5Kg - 186.322Kg = 12.18Kg; that is, 12.18Kg of plain butter needs to be added to the cooling module.

[0064] Further explanation is as follows: The Ciba chili module weighs 38.26 kg, replacing 0.313 kg of capsaicin extract, 2.62 kg of Indian chili segments, and some butter, ginger, garlic, broad bean paste, and soybeans in the formula of the benchmark product; The flavored chili module weighs 49.76 kg, replacing 11.22 kg of Tianying dried chili (ciba chili), 1.22 kg of Tianying small chili segments, and some butter, ginger, garlic, broad bean paste, and soybeans in the formula of the benchmark product. The ginger module (8.68 kg) replaces 6.2 kg of ginger and some butter in the benchmark product's formula. The difference in ginger between the total of 7.95 kg and 6.2 kg is made up by the chili module. The Douban module weighs 7.2 kg, replacing 4.0 kg of hot pot Douban and some beef tallow. The difference between the total Douban weight of 7.95 kg and 4.0 kg is supplemented by the chili module. The spice module weighs 17.68 kg and replaces the following ingredients in the benchmark product's formula: bay leaves 0.234 kg, star anise 0.421 kg, fennel 0.468 kg, cinnamon 0.468 kg, cardamom 0.187 kg, white cardamom 0.421 kg, nutmeg 0.748 kg, fermented glutinous rice 4.675 kg, aged baijiu 2.291 kg, as well as some butter, some green Sichuan peppercorns, and some red Sichuan peppercorns. Additionally, 0.187 kg of angelica root, which is not in the module's formula, is added as a special spice supplement. The green and red Sichuan peppercorn oil module (9.63 kg) and the red Sichuan peppercorn oil module (8.4 kg) replace some of the green Sichuan peppercorn granules, some of the red Sichuan peppercorn granules, all of the red Sichuan peppercorn powder (1.4 kg), and some of the butter in the original recipe. The flavor enhancement module (22.08 kg) replaces the following components in the benchmark product's formula: 0.355 kg of disodium 5-inosinate, 0.935 kg of hydrolyzed protein, 0.374 kg of yeast extract, 0.468 kg of thermally reacted chicken powder, 0.842 kg of beef bone extract, 4.21 kg of beef bone flavor peptides, 4.21 kg of chicken bone flavor peptides, and 0.355 kg of ethyl maltol. The 0.355 kg of meat flavoring and 0.355 kg of scallop extract are dedicated flavorings and can be added together with the cooling module.

[0065] The cooling module weighs 23.735 kg and replaces the remaining salt (9.35 kg), sugar (2.81 kg), MSG (11.22 kg), red paprika (0.444 kg), and butter (12.18 kg) in the original recipe.

[0066] The total quantities are equal, meeting expectations. However, differences in extraction and reaction efficiencies exist. Although the onion and garlic modules were not used, and the module formulations differ from the benchmark formulations in terms of material types and material balance, these differences do not significantly affect the product's flavor consistency. Flavor evaluation allows for further fine-tuning and correction of the flavor.

[0067] After calculating the dosage of each module, a small sample can be prepared to evaluate the taste and make fine adjustments to the formula.

[0068] The processing steps for modular hot pot base are as follows: Weigh each module for later use; then start heating, and sequentially put each module into a steam-heated horizontal stirring tank, continuously raising the temperature to 105℃ and stirring, adding special spices, and stirring and heating for a total of 8-10 minutes; continue stirring until it is thermally fused at a temperature of 105℃-110℃, and then stop heating after 10 minutes; after stopping heating, use the residual heat to add the cooling module, special flavoring and remaining beef tallow, and stir evenly to accelerate cooling; once the product temperature is below 90℃, it can be discharged.

[0069] The total weight of all modules is 198.5 kg, and the yield is approximately 194 kg.

[0070] It is clear that if conventional processing methods are used, approximately 415 kg of hot pot base product will be obtained, which far exceeds the order quantity and generates a large amount of obsolete products. However, if modular production is adopted, only the corresponding number of modules need to be selected according to the order quantity, and multiple modules can be thermally fused together. The surplus is very small, and no obsolete products are generated. The hot processing process of less than 300 kg of modular hot pot base can be achieved in 25 minutes.

[0071] Another significant cost reduction and efficiency improvement effect is reflected in the reduction of the amount of Sichuan peppercorns used without affecting the consumer experience. The amount of green / red Sichuan peppercorns used in the 194Kg modular hot pot base is reduced by 1.61Kg.

[0072] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Obviously, those skilled in the art can make various modifications and variations to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention also intends to include these modifications and variations.

Claims

1. A modular hot pot base, characterized in that, It includes four required modules: The flavored chili module, accounting for 40%-85%, includes 7000-9000 parts of butter, 1800-2400 parts of dried chili segments, 300-400 parts of chili seeds, 800-1500 parts of pure water, 400-500 parts of hot pot broad bean paste, 100-125 parts of fermented black beans, 50-70 parts of fennel, 200-250 parts of old ginger, 200-250 parts of onion, and 200-250 parts of garlic, with an oil-to-material ratio of 2-8. The spice module, accounting for 5%-20%, includes 8 parts bay leaves, 10 parts dried tangerine peel, 20 parts white cardamom, 25 parts star anise, 15 parts cinnamon, 30 parts fennel seeds, 10 parts galangal, 12 parts cardamom (seeds removed), 10 parts amomum villosum, and 3 parts cloves. After mixing, grind the mixture through a 10-mesh sieve. Then add 50 parts dried green Sichuan peppercorns (whole), 50 parts dried red Sichuan peppercorns (whole), 143 parts fermented glutinous rice, 50 parts water or white wine, and 800-1200 parts salad oil or butter. The oil-to-spice ratio is less than or equal to 10. The flavor enhancement module, accounting for 5%-20%, includes: 400 parts beef mince, 100 parts chicken mince, 18 parts beef enzymatic hydrolysate, 3 parts cysteine, 0.8 parts alanine, 1 part glycine, 0.6 parts vitamin B1, 0.8 parts taurine, 15 parts glucose, 4 parts xylose, 13 parts yeast extract, 10 parts hydrolyzed beef protein, 3 parts hydrolyzed soybean protein, 45 parts light soy sauce, 8 parts soy sauce powder, 8 parts salt, 12 parts white sugar, 5 parts onion, 4 parts old ginger, 4 parts garlic, 1 part pepper, 2 parts star anise, 1 part cinnamon, 0.5 parts cloves, 1.2 parts high-temperature oxidized butter, 15 parts butter, 15 parts chicken fat, 0.5 parts ethyl maltol, 206 parts water, 300 parts salad oil, and 2 parts xanthan gum. The total amount of all components in the flavor enhancement module is 1200 parts. The cooling module, comprising 5%-25%, includes: 10-15 parts salt, 5-8 parts sugar, 70-80 parts monosodium glutamate, 1-2 parts I+G, 6-8 parts hydrolyzed vegetable protein, 4-6 parts yeast extract, 0.1-0.2 parts dried scallop extract, 0.1-0.2 parts capsicum red pigment, and less than 20 parts butter or salad oil.

2. The modular hot pot base according to claim 1, characterized in that, It also includes six optional modules: The Douban (fermented broad bean paste) module, accounting for 0%-30%, consists of Douban, fermented black beans, soybeans, and oil. The mass ratio of Douban to fermented black beans and soybeans is 4:2:1, and the mass ratio of oil is less than or equal to 1. Ginger module, accounting for 0%-15%, consists of ginger granules and butter, with an oil mass ratio of less than or equal to 1; The scallion module, accounting for 0%-15%, consists of diced onions and butter, with an oil content of less than or equal to 1. Garlic module, accounting for 0%-15%, consists of garlic cloves and butter, with an oil mass ratio of less than or equal to 1; The Sichuan pepper oil module, accounting for 0%-20%, includes: 100 parts of dried green / red Sichuan pepper powder ground into 10-20 mesh, 600-900 parts of butter, and 60 parts of white wine, with the oil content being less than or equal to 10. The chili paste module, accounting for 0%-25%, includes: 7000-9000 parts butter, 4500-6500 parts chili paste, 400-500 parts hot pot broad bean paste, 100-125 parts fermented black beans, 50-70 parts fennel, 200-250 parts old ginger, 200-250 parts onion, 200-250 parts garlic, and 100-200 parts white sugar, with an oil-to-material ratio of 1-3. The chili paste is made from boiled Indian chilies that undergo natural fermentation for 3-5 days.

3. The modular hot pot base according to claim 2, characterized in that, The preparation methods for the Doubanjiang (fermented broad bean paste) module, ginger module, scallion module, garlic module, flavored chili module, glutinous rice chili module, spice module, Sichuan peppercorn oil module, and flavor enhancement module include the following steps: S1. Raw material pretreatment; S2. Add the materials from each module's formula to the digital pressure pulse heat treatment system; S3. Heat to 120℃ and hold at that temperature for 10-30 minutes. S4. Flash evaporate and cool down to 100℃, then heat up again, and flash evaporate multiple times between 105℃-110℃ and 100℃, accumulating drainage to the expected value; S5. Heat to 110℃-120℃ and hold for 2-15 minutes. S6. Cooling and discharging; Among them, after the pepper oil module discharges from S6, it is necessary to filter the solid residue, press the solid residue through a press, combine the liquid phase, and discard the meal residue; the flavor enhancement module does not go through S4; the broad bean paste module does not go through S1.

4. The modular hot pot base according to claim 2, characterized in that, The dosage of the Doubanjiang (fermented broad bean paste), ginger, scallion, garlic, spice, flavored chili, glutinous rice chili, Sichuan pepper oil, and flavor enhancement modules are all multiplied by a coefficient α based on the original dosage. α = (r1 + 1) - r2. The dosage of the Doubanjiang, ginger, scallion, garlic, spice, flavored chili / glutinous rice chili, Sichuan pepper oil, and flavor enhancement modules is W1 = α * W0, where r1 is the oil-to-material ratio of the raw material module, r2 is the water-to-water ratio of the raw material module, α is the formula conversion coefficient, and W0 is the weight of a certain raw material in the original formula.

5. The modular hot pot base according to claim 1, characterized in that, The flavored chili module includes dried chili segments such as Neihuang New Generation Dried Chili Segments, Mantianxing Dried Chili Segments, and Bullet Dried Chili Segments, with a weight ratio of 3:1:

1.

6. The modular hot pot base according to claim 2, characterized in that, Apart from the flavor enhancement module, cooling module, and Sichuan pepper oil module, the remaining modules such as broad bean paste module, ginger module, scallion module, garlic module, spice module, flavored chili module, and glutinous rice chili module can all be divided into material modules and pure oil modules.

7. The modular hot pot base according to claim 1, characterized in that, The flavored chili module includes one or two of the three flavors: raw aroma, dry aroma, and burnt aroma, and the raw aroma and burnt aroma flavors do not appear at the same time.

8. A method for preparing modular hot pot base, used to prepare the modular hot pot base as described in claim 2, characterized in that, The methods include: S01. Based on the original, non-modular hot pot base recipe, calculate the product formula weight using the principle of material balance, as well as the usage of the following modules: broad bean paste, ginger, scallion, garlic, spices, flavored chili, fermented chili paste, Sichuan peppercorns, flavor enhancement, and cooling. The calculation formula is as follows: After conversion, the weight of the raw material module is W1 = α * W0, α = (r1 + 1) - r2, where α is the formula conversion coefficient, W0 is the weight of a certain raw material in the original formula, r1 is the oil-to-material ratio of the raw material module, and r2 is the water displacement ratio of the raw material module. After formula conversion, the amount of butter used is Y1 = Y0 - (Y a + Y b +Y c +......+Y m ), Module fuel reduction formula: Y a =W1*r1 / α=W1*r1 / [1+(r1-r2) ],where, Y abc Y0 represents the amount of butter used in the original recipe, where Y0 is the amount of butter used in the original recipe. S02. Prepare the following modules using a digital pressure pulse heat processing system: broad bean paste module, ginger module, scallion module, garlic module, spice module, flavored chili module, glutinous rice chili module, Sichuan pepper module, and flavor enhancement module. Weigh the cooling module and the following modules prepared using the digital pressure pulse heat processing system for later use: broad bean paste module, ginger module, scallion module, garlic module, spice module, flavored chili module, glutinous rice chili module, Sichuan pepper module, and flavor enhancement module. S03. Put the flavor chili module and spice module into the steam-heated horizontal mixing tank and heat and stir. Then put the flavor enhancement module, broad bean paste module, scallion module, ginger module, garlic module, glutinous rice chili module and Sichuan pepper module into the steam-heated horizontal mixing tank in sequence and heat to 105℃ and stir for 5min-10min. S04. After heating is stopped, add the cooling module and the remaining butter using the residual heat and stir well to speed up the cooling process. S05. After the cooling module has completely melted, stir for 5 minutes and then open the valve to discharge the material.