A high-oil-phase composite spicy sauce prepared by using hot pot processing byproducts and a preparation method thereof
By simmering compound oils with hot pot red oil solids to form a high-oil-phase seasoning sauce, the problem of resource waste of hot pot solids and instability of spicy sauces is solved, realizing high-value utilization and applicability to multiple scenarios, and is suitable for industrial production.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Filing Date
- 2026-05-15
- Publication Date
- 2026-07-17
AI Technical Summary
Solids generated during hot pot processing are treated as waste, leading to resource waste and environmental pressure. Existing spicy sauces have a single flavor and unstable oil phase, making it difficult to achieve high-value utilization and standardized production, thus limiting their application scenarios.
Aromatic base oil is prepared by compound oils, and then combined with hot pot red oil solids and fermented black beans, broad bean paste, etc. to form a high oil phase compound seasoning sauce. A segmented temperature control process is used to ensure flavor and stability, and seasoning components are added to form the sauce.
It realizes the high-value utilization of solids in hot pot, improves the stability and flavor of the sauce, is applicable to a variety of noodle dishes, and realizes the feasibility of industrialized mass production.