A mild beef tallow hotpot base and a preparation method thereof

Abstract

The application discloses a mild beef tallow hotpot material and a preparation method thereof, and belongs to the technical field of food. The hotpot material is composed of beef tallow, vegetable oil, chili, Chinese prickly ash, bean baste, spice composition, medicinal and edible herb composition and natural rice glue, and the preparation method comprises low-temperature dehydration, basic flavoring, three-stage temperature control layered flavoring, gradient lock flavoring and standing curing. The hotpot material prepared by the application does not add any exogenous essence, flavoring agent and fragrance agent, and through the compounding of the medicinal and edible herb composition and the spice composition and the staged temperature control frying process, the natural and persistent aroma, slow release and boiling resistance, long boiling without soup, mild spiciness, and auxiliary effects of invigorating the spleen, eliminating dampness, regulating qi and digesting food are realized, and the application can be widely applied to children, the old and people with sensitive intestines and stomachs.

Description

Technical Field

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

[0002] Hot pot is a very popular form of dining in China, and beef tallow hot pot broth has become the mainstream choice due to its rich aroma and mellow taste. However, traditional beef tallow hot pot broth generally suffers from the following problems: 1. In pursuit of a strong initial aroma, many commercially available products rely excessively on exogenous flavor enhancers, fragrance additives, and capsaicin. While the aroma from these chemical additives is intense, it is short-lived and pungent. After consumption, the odor easily lingers on clothing and hair, and the aroma release process is uncontrollable. Often, the initial aroma is too strong, and the aroma quickly fades and the flavor becomes bland in the later stages of cooking, making it unsuitable for prolonged cooking.

[0003] 2. In order to highlight the "strong flavor", traditional hot pot base often uses a high proportion of chili peppers and Sichuan peppercorns, resulting in a strong and irritating spiciness that can easily cause gastrointestinal discomfort, internal heat and other symptoms. This makes it difficult to satisfy children, people with sensitive stomachs, and consumers who want a healthy diet.

[0004] 3. After prolonged simmering, the existing broth is prone to separation and emulsification of oil and soup, resulting in "cloudy soup," "sludge," or even bitterness, which seriously affects the subsequent eating experience and flavor stability of the hot pot.

[0005] Therefore, there is an urgent need to develop a beef tallow hot pot base that does not require exogenous flavor enhancers, has a natural and lasting aroma, a mild spiciness, is stable after long cooking, and also has nutritional properties, in order to meet the market's diverse demands for health, flavor, and quality. Summary of the Invention

[0006] In view of this, the present invention provides a mild beef tallow hot pot base and its preparation method. The beef tallow hot pot base does not contain any exogenous flavorings or flavor enhancers. It achieves a natural aroma, slow and long-lasting release, no clouding of the soup after long cooking, and a mild spiciness by combining medicinal and edible herbs with spices. It also has the auxiliary effects of strengthening the spleen and removing dampness.

[0007] The technical solution provided by this invention is as follows: In a first aspect, the present invention provides a mild butter hot pot base, comprising the following ingredients in parts by weight: 45-60 parts butter, 18-28 parts vegetable oil, 6-12 parts chili peppers, 1.5-3.5 parts Sichuan peppercorns, 5-9 parts broad bean paste, 8-16 parts spice composition, 3-8 parts medicinal and edible herbal composition, and 0.1-0.2 parts natural rice glue.

[0008] Furthermore, the spice composition, by weight percentage, is made from the following raw materials: 25-35% ginger, 25-35% garlic, 8-12% star anise, 8-12% cinnamon, 3-7% bay leaf, 3-7% cardamom, 3-7% amomum villosum and 3-7% white cardamom.

[0009] Furthermore, the medicinal and edible herbal composition is made from the following raw materials by weight percentage: 15-25% Poria cocos, 15-25% Coix lacryma-jobi, 10-20% Chrysanthemum morifolium, 10-20% Cassia tora, 5-15% Longan, 5-15% Jujube, 5-10% Hawthorn and 5-10% Tangerine peel.

[0010] Furthermore, the vegetable oil is at least one of rapeseed oil, soybean oil, or corn oil.

[0011] Secondly, the present invention provides a method for preparing a mild butter hot pot base as described in any of the preceding claims, comprising the following steps: (1) Oil processing The mixture of butter and vegetable oil is subjected to low-temperature dehydration to obtain a mixed oil. (2) Basic Flavoring Add ginger, garlic and fermented broad bean paste from the spice composition to the mixed oil and stir-fry over low heat; (3) Layered fragrance application In stages, chili peppers, Sichuan peppercorns, the remaining spice mixture, and the medicinal and edible herbal mixture are added according to the temperature, and then stir-fried. (4) Gradient fragrance locking Cool the material that has been stir-fried in step (3) to 70-80℃, add 30% of the total amount of natural rice glue in the formula, and stir-fry for 5-8 minutes; continue to cool to 50-60℃, add 40% of the total amount of natural rice glue in the formula, and stir-fry for 10-12 minutes; continue to cool to 40-45℃, add the remaining 30% of natural rice glue, and stir-fry for 6-8 minutes; (5) Aging and filling The material obtained in step (5) is cooled to 20-40℃ and left to stand for 24-48 hours to mature, thus obtaining a mild butter hot pot base.

[0012] Furthermore, in step (1), the temperature of the low-temperature dehydration treatment is 70-90℃, and the treatment time is 10-30 minutes.

[0013] Furthermore, in step (2), the temperature for slow frying is 80-100℃, and the frying time is 15-25 minutes.

[0014] Furthermore, in step (3), the temperature is divided into three segments: The first stage is at a temperature of 90-105℃. Add chili peppers and Sichuan peppercorns and stir-fry for 8-15 minutes. The second stage involves heating the remaining spice mixture at 85-95℃ and stir-frying for 10-20 minutes. The third stage involves heating the ingredients at 75-85℃, adding the herbal combination that is both food and medicine, and stir-frying for 5-12 minutes.

[0015] The beneficial effects of this invention are as follows: This invention combines a medicinal and edible herbal composition with a spice composition, without adding any exogenous flavorings, flavor enhancers, or aroma additives. The aroma originates entirely from natural ingredients. Furthermore, a staged, temperature-controlled cooking process ensures that the aromatic components remain stable in the oil and are released layer by layer, achieving a slow-release aroma that doesn't diminish with prolonged cooking and becomes more fragrant the longer it's cooked. In addition, the medicinal and edible herbal composition effectively neutralizes the heat and dryness of chili peppers and Sichuan peppercorns, making the spiciness mild and gentle, without being harsh or irritating to the stomach and intestines, thus reducing irritation to the digestive tract. It also has auxiliary effects such as strengthening the spleen, removing dampness, regulating qi, and aiding digestion, effectively solving problems such as the strong irritation of traditional hot pot bases that easily cause acid reflux, stomach pain, bloating, and diarrhea. In terms of stability, the polysaccharides in the herbal composition form a stable colloidal system with oils and proteins, significantly improving the thermal and emulsification stability of the base. This effectively prevents the "cloudy broth" and "sludge" phenomena that occur during long-term simmering, ensuring the subsequent eating experience and flavor stability of the hot pot. Simultaneously, the herbal composition, being both food and medicine, contains abundant natural antioxidant active ingredients, which can effectively inhibit the hydrolysis and oxidative rancidity of oils during prolonged high-temperature simmering, extending the flavor stability period of the base. This invention also adds natural rice gum, utilizing the excellent adhesive, film-forming, and aroma-preserving properties of its highly branched-chain starch to form a multi-layered, continuous natural coating layer on the surface of the hot pot base. This achieves gradient aroma locking and slow-release aroma enhancement, effectively encapsulating volatile small-molecule aroma substances and preventing the aroma components from dissipating too quickly during subsequent storage and cooking. Furthermore, this process effectively prevents the hot pot base from reverting to a stale state, hardening, and whitening after cooling, significantly improving the taste and appearance quality of the base. Furthermore, this invention employs an intelligent PLC control system for precise temperature control during the stir-frying process, preventing localized overheating and scorching, and stably generating soy sauce aroma, caramel aroma, and fat aroma compounds, significantly improving the consistency and richness of the hot pot base's aroma. The hot pot base prepared by this invention has a mild spiciness and does not irritate the stomach, making it widely suitable for children, the elderly, and people with sensitive stomachs. Detailed Implementation

[0016] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below in conjunction with the embodiments of this invention. Obviously, the described embodiments are only a part of the embodiments of this invention, not all of them. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention. Experimental methods in the following embodiments that do not specify specific conditions are generally performed under conventional conditions or as recommended by the manufacturer. Unless otherwise stated, percentages and parts are weight percentages and parts by weight.

[0017] Unless otherwise specified, the technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains. It should be noted that the terms used herein are for the purpose of describing particular embodiments only and are not intended to limit the exemplary embodiments of this application.

[0018] The technical solution of this invention: A mild butter hot pot base, comprising the following ingredients in parts by weight: 45-60 parts butter, 18-28 parts vegetable oil, 6-12 parts chili peppers, 1.5-3.5 parts Sichuan peppercorns, 5-9 parts broad bean paste, 8-16 parts spice composition, 3-8 parts medicinal and edible herbal composition, and 0.1-0.2 parts natural rice glue; The spice composition, by weight percentage, is made from the following raw materials: 25-35% ginger, 25-35% garlic, 8-12% star anise, 8-12% cinnamon, 3-7% bay leaf, 3-7% cardamom, 3-7% amomum villosum and 3-7% white cardamom.

[0019] The medicinal and edible herbal composition is made from the following raw materials by weight percentage: 15-25% Poria cocos, 15-25% Coix lacryma-jobi, 10-20% Chrysanthemum morifolium, 10-20% Cassia tora, 5-15% Longan, 5-15% Jujube, 5-10% Hawthorn and 5-10% Tangerine peel; The vegetable oil is at least one of rapeseed oil, soybean oil, or corn oil; The method for preparing the natural rice glue includes the following steps: Add glutinous rice or japonica rice to purified water at a ratio of 1:(8-10) and soak for 30-40 minutes. Bring to a boil over high heat, then simmer over low heat for 60-90 minutes, stirring constantly during the cooking process, until the rice grains are completely gelatinized to form a thick and transparent colloid. Pass the colloid through an 80-100 mesh sieve to obtain the final product.

[0020] A method for preparing a mild butter hot pot base includes the following steps: (1) Oil processing Mix butter and vegetable oil, and dehydrate them at a low temperature of 70-90℃ for 10-30 minutes to obtain a mixed oil. (2) Basic Flavoring Add ginger, garlic and broad bean paste from the spice composition to the mixed oil, and stir-fry over low heat at 80-100℃ for 15-25 minutes; (3) Layered fragrance application In stages, chili peppers, Sichuan peppercorns, the remaining spice mixture, and the medicinal and edible herbal mixture are added sequentially according to temperature, and then stir-fried. The first stage is at a temperature of 90-105℃. Add chili peppers and Sichuan peppercorns and stir-fry for 8-15 minutes. The second stage involves heating the remaining spice mixture at 85-95℃ and stir-frying for 10-20 minutes. The third stage involves a temperature of 75-85℃, during which the medicinal and edible herbal combination is added and stir-fried for 5-12 minutes. (4) Gradient fragrance locking Cool the material that has been stir-fried in step (3) to 70-80℃, add 30% of the total amount of natural rice glue, stir-fry for 5-8 minutes, and the rice glue forms the first thin film on the surface of the material, initially wrapping the volatile small molecule aroma substances. Continue cooling to 50-60℃, add 40% of the total amount of natural rice glue in the formula, stir-fry for 10-12 minutes, the rice glue forms a second thin film, achieving the middle layer of aroma locking; Continue cooling to 40-45℃, add the remaining 30% of natural rice glue, stir-fry for 6-8 minutes to complete the gradient aroma locking process; (5) Aging and filling The material obtained in step (5) is cooled to 20-40℃ and left to stand for 24-48 hours to mature, thus obtaining a mild butter hot pot base.

[0021] Preparation Example The preparation method of natural rice glue includes the following steps: Add glutinous rice or japonica rice to purified water at a ratio of 1:8 (material to liquid), soak for 30 minutes, bring to a boil over high heat, then simmer over low heat for 60 minutes, stirring constantly during the simmering process, until the rice grains are completely gelatinized to form a thick and transparent colloid, and then pass it through an 80-mesh sieve.

[0022] Through prolonged cooking, the native macromolecular starch (including amylose and amylopectin) is fully gelatinized and transformed into soluble small molecule colloidal fragments. In this system, most of the starch no longer exists in the form of complete granules, making the system more uniform and stable. This helps reduce the risk of microbial growth and improves the storage stability of the product. The resulting natural rice glue retains the excellent binding properties of grain colloids and can also improve the problems of traditional rice products being prone to mold and rancidity.

[0023] The following is a further explanation using specific embodiments.

[0024] Example 1 A mild butter hot pot base, comprising the following ingredients in parts by weight: 50 parts butter, 25 parts rapeseed oil, 8 parts chili peppers, 2 parts Sichuan peppercorns, 7 parts broad bean paste, 10 parts spice composition, 5 parts medicinal and edible herbal composition, and 0.1 parts natural rice glue; The spice composition, by mass percentage, consists of 30% ginger, 30% garlic, 10% star anise, 10% cinnamon, 5% bay leaf, 5% cardamom, 5% amomum villosum and 5% white cardamom; By mass percentage, the medicinal and edible herbal composition consists of 20% Poria cocos, 20% Coix lacryma-jobi, 15% Chrysanthemum morifolium, 15% Cassia tora, 10% Longan aril, 10% Jujube, 5% Hawthorn berries, and 5% Tangerine peel.

[0025] A method for preparing a mild butter hot pot base includes the following steps: (1) Oil processing The butter and rapeseed oil were mixed and subjected to low-temperature dehydration treatment at 80°C for 20 minutes to obtain the mixed oil. (2) Basic Flavoring Add ginger, garlic and fermented broad bean paste from the spice composition to the mixed oil, and stir-fry over low heat at 90℃ for 20 minutes; (3) Layered fragrance application In stages, chili peppers, Sichuan peppercorns, the remaining spice mixture, and the medicinal and edible herbal mixture are added sequentially according to temperature, and then stir-fried. The first stage is at 100℃. Add chili peppers and Sichuan peppercorns and stir-fry for 10 minutes. The second stage temperature is 90℃. Add the remaining spice mixture and stir-fry for 15 minutes. The third stage is at 80℃. Add the medicinal and edible herbal combination and stir-fry for 7 minutes. (4) Gradient fragrance locking Cool the material that has been stir-fried in step (3) to 70°C, add 30% of the total amount of natural rice glue in the formula, and stir-fry for 5 minutes. Continue cooling to 60℃, add 40% of the total amount of natural rice glue in the recipe, and stir-fry for 10 minutes; Continue cooling to 45℃, add the remaining 30% of natural rice glue, and stir-fry for 6 minutes; (5) Aging and filling The material obtained in step (5) is cooled to 30°C and left to stand for 36 hours to mature, thus obtaining a mild butter hot pot base.

[0026] Example 2 A mild butter hot pot base, comprising the following ingredients in parts by weight: 45 parts butter, 28 parts soybean oil, 12 parts chili peppers, 1.5 parts Sichuan peppercorns, 5 parts broad bean paste, 12 parts spice composition, 8 parts medicinal and edible herbal composition, and 0.1 parts natural rice glue; The spice composition, by mass percentage, consists of 30% ginger, 30% garlic, 10% star anise, 10% cinnamon, 5% bay leaf, 5% cardamom, 5% amomum villosum and 5% white cardamom; By mass percentage, the medicinal and edible herbal composition consists of 20% Poria cocos, 20% Coix lacryma-jobi, 15% Chrysanthemum morifolium, 15% Cassia tora, 10% Longan aril, 10% Jujube, 5% Hawthorn berries, and 5% Tangerine peel.

[0027] A method for preparing a mild butter hot pot base includes the following steps: (1) Oil processing The butter and rapeseed oil were mixed and subjected to low-temperature dehydration treatment at 80°C for 20 minutes to obtain the mixed oil. (2) Basic Flavoring Add ginger, garlic and fermented broad bean paste from the spice composition to the mixed oil, and stir-fry over low heat at 90℃ for 20 minutes; (3) Layered fragrance application In stages, chili peppers, Sichuan peppercorns, the remaining spice mixture, and the medicinal and edible herbal mixture are added sequentially according to temperature, and then stir-fried. The first temperature is 105℃. Add chili peppers and Sichuan peppercorns and stir-fry for 10 minutes. The second stage temperature is 95℃. Add the remaining spice mixture and stir-fry for 15 minutes. The third stage is at 85℃. Add the medicinal and edible herbal combination and stir-fry for 7 minutes. (4) Gradient fragrance locking Cool the material that has been stir-fried in step (3) to 70°C, add 30% of the total amount of natural rice glue in the formula, and stir-fry for 5 minutes. Continue cooling to 60℃, add 40% of the total amount of natural rice glue in the recipe, and stir-fry for 10 minutes; Continue cooling to 45℃, add the remaining 30% of natural rice glue, and stir-fry for 6 minutes; (5) Aging and filling The material obtained in step (5) is cooled to 30°C and left to stand for 36 hours to mature, thus obtaining a mild butter hot pot base.

[0028] Comparative Example 1 A mild butter hot pot base, comprising the following ingredients in parts by weight: 50 parts butter, 25 parts rapeseed oil, 8 parts chili peppers, 2 parts Sichuan peppercorns, 7 parts broad bean paste, 10 parts spice blend, 0.1 parts natural rice glue; The spice composition, by mass percentage, consists of 30% ginger, 30% garlic, 10% star anise, 10% cinnamon, 5% bay leaf, 5% cardamom, 5% amomum villosum and 5% amomum tsao-ko.

[0029] A method for preparing a mild butter hot pot base includes the following steps: (1) Oil processing The butter and rapeseed oil were mixed and subjected to low-temperature dehydration treatment at 80°C for 20 minutes to obtain the mixed oil. (2) Basic Flavoring Add ginger, garlic and fermented broad bean paste from the spice composition to the mixed oil, and stir-fry over low heat at 90℃ for 20 minutes; (3) Layered fragrance application In stages, chili peppers, Sichuan peppercorns, the remaining spice mixture, and the medicinal and edible herbal mixture are added sequentially according to temperature, and then stir-fried. The first stage is at 100℃. Add chili peppers and Sichuan peppercorns and stir-fry for 10 minutes. The second stage temperature is 90℃. Add the remaining spice mixture and stir-fry for 15 minutes. (4) Gradient fragrance locking Cool the material that has been stir-fried in step (3) to 70°C, add 30% of the total amount of natural rice glue in the formula, and stir-fry for 5 minutes. Continue cooling to 60℃, add 40% of the total amount of natural rice glue in the recipe, and stir-fry for 10 minutes; Continue cooling to 45℃, add the remaining 30% of natural rice glue, and stir-fry for 6 minutes; (5) Aging and filling The material obtained in step (5) is cooled to 30°C and left to stand for 36 hours to mature, thus obtaining a mild butter hot pot base.

[0030] Compared with Example 1, this comparative example did not include the medicinal and edible herbal composition.

[0031] Comparative Example 2 A mild butter hot pot base, comprising the following ingredients in parts by weight: 50 parts butter, 25 parts rapeseed oil, 8 parts chili peppers, 2 parts Sichuan peppercorns, 7 parts broad bean paste, 10 parts spice composition, 5 parts medicinal and edible herbal composition, and 0.1 parts natural rice glue; The spice composition, by mass percentage, consists of 30% ginger, 30% garlic, 10% star anise, 10% cinnamon, 5% bay leaf, 5% cardamom, 5% amomum villosum and 5% white cardamom; By mass percentage, the medicinal and edible herbal composition consists of 20% Poria cocos, 20% Coix lacryma-jobi, 15% Chrysanthemum morifolium, 15% Cassia tora, 10% Longan aril, 10% Jujube, 5% Hawthorn berries, and 5% Tangerine peel.

[0032] A method for preparing a mild butter hot pot base includes the following steps: (1) Oil processing The butter and rapeseed oil were mixed and subjected to low-temperature dehydration treatment at 80°C for 20 minutes to obtain the mixed oil. (2) Basic Flavoring Add ginger, garlic and fermented broad bean paste from the spice composition to the mixed oil, and stir-fry over low heat at 90℃ for 20 minutes; (3) Layered fragrance application Add chili peppers, Sichuan peppercorns, the remaining spice mixture, and the medicinal and edible herbal mixture, and stir-fry at 80°C for 10 minutes; (4) Gradient fragrance locking Cool the material that has been stir-fried in step (3) to 70°C, add 30% of the total amount of natural rice glue in the formula, and stir-fry for 5 minutes. Continue cooling to 60℃, add 40% of the total amount of natural rice glue in the recipe, and stir-fry for 10 minutes; Continue cooling to 45℃, add the remaining 30% of natural rice glue, and stir-fry for 6 minutes; (5) Aging and filling The material obtained in step (5) is cooled to 30°C and left to stand for 36 hours to mature, thus obtaining a mild butter hot pot base.

[0033] Compared with Example 1, this comparative example did not involve staged frying in step (3).

[0034] Experimental Example 1: Aroma Persistence and Sensory Evaluation Experimental Methods: An evaluation panel of 20 individuals with sensory evaluation experience was invited. The hot pot bases from the examples and comparative examples were mixed with water at a mass ratio of 1:3, brought to a boil, and then simmered over low heat. At the start of cooking (0 min), 30 min, and 60 min, the evaluators scored the aroma intensity of the hot pot broth (using a 10-point scale, with higher scores indicating stronger aroma). Simultaneously, after 60 min of cooking, the spiciness comfort (spiciness score, with lower scores indicating milder spiciness) and broth condition (whether the broth was cloudy or had sediment) were evaluated. The average results were taken, and the results are shown in Table 1.

[0035] Table 1 Aroma persistence and sensory evaluation As shown in Table 1, regarding aroma persistence, the aroma intensity of the hot pot bases in Examples 1 and 2 did not decrease after 60 minutes of cooking compared to the initial (0 minutes), and even slightly increased, exhibiting a slow-release characteristic of becoming more fragrant with prolonged cooking. In contrast, the aroma intensity of Comparative Examples 1 and 2 decreased significantly during cooking, indicating that the addition of the medicinal and edible herbal composition and the staged temperature-controlled stir-frying process are key to achieving stable aroma release and long-lasting cooking resistance. Regarding spiciness comfort, the spiciness scores of Examples 1 and 2 were much lower than those of Comparative Example 1, indicating that the addition of the medicinal and edible herbal composition can effectively neutralize the harshness and irritation of chili peppers and Sichuan peppercorns, making the spiciness mild and gentle, and significantly reducing the burden on the stomach and intestines. Regarding soup stability, the soups of Examples 1 and 2 remained clear and free of turbidity and sedimentation after 2 hours of cooking, while Comparative Example 1 showed slight turbidity, and Comparative Example 2 showed obvious turbidity and sedimentation, indicating that staged stir-frying can significantly improve the cooking stability of the base.

[0036] Experimental Example 2: Test of Oxidative Stability of Oils and Lipids The hot pot bases of the examples and comparative examples were continuously cooked for 4 hours under the same conditions (base:water = 1:3, simmering state), and the acid value (tested according to GB5009.229-2025) and peroxide value (tested according to GB5009.227-2023) of the oil in the bases before and after cooking were measured.

[0037] Table 2. Oil oxidation index before and after cooking As shown in Table 2, the increase in acid value and peroxide value of the hot pot base in Examples 1 and 2 after cooking was significantly smaller than that in Comparative Examples 1 and 2. This indicates that adding the herbal composition with medicinal and edible properties and combining it with a staged temperature-controlled frying process can effectively inhibit the hydrolysis and oxidative rancidity of oils during long-term high-temperature cooking, significantly improve the oil oxidative stability of the base, and thus maintain a long-lasting and stable flavor.

[0038] Experimental Example 3: Experimental Methods: Forty volunteers with a history of mild stomach discomfort or sensitivity to spicy food were recruited and randomly divided into four groups of 10 each. Each group consumed hot pot made with the hot pot bases from the example and comparative examples, twice a week for two consecutive weeks. The stomach discomfort symptoms (acid reflux, stomach pain, bloating, diarrhea) experienced by each volunteer within 24 hours after each consumption were recorded, and the total number of adverse events and the incidence rate were calculated.

[0039] Table 3. Results of Gastrointestinal Comfort Test As shown in Table 3, the incidence of stomach discomfort in Examples 1 and 2 was much lower than that in Comparative Examples 1 and 2, indicating that the addition of the herbal composition containing both medicinal and edible ingredients can effectively neutralize the irritation of chili peppers and Sichuan peppercorns to the gastrointestinal tract and significantly reduce discomfort symptoms such as acid reflux, stomach pain, bloating, and diarrhea caused by consumption.

[0040] The present invention and its embodiments have been described above. This description is not restrictive, and the embodiments shown are only one of the embodiments of the present invention. The actual structure is not limited to this. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the present invention, they should all fall within the protection scope of the present invention.

Claims

1. A mild butter hot pot base, characterized in that, Including the following parts by weight of raw materials: 45-60 parts butter, 18-28 parts vegetable oil, 6-12 parts chili peppers, 1.5-3.5 parts Sichuan peppercorns, 5-9 parts broad bean paste, 8-16 parts spice composition, 3-8 parts medicinal and edible herbal composition, and 0.1-0.2 parts natural rice glue.

2. The mild butter hot pot base according to claim 1, characterized in that, The spice composition, by weight percentage, is made from the following raw materials: 25-35% ginger, 25-35% garlic, 8-12% star anise, 8-12% cinnamon, 3-7% bay leaf, 3-7% cardamom, 3-7% amomum villosum and 3-7% white cardamom.

3. The mild butter hot pot base according to claim 1, characterized in that, The medicinal and edible herbal composition is made from the following raw materials by weight percentage: 15-25% Poria cocos, 15-25% Coix lacryma-jobi, 10-20% Chrysanthemum morifolium, 10-20% Cassia tora, 5-15% Longan, 5-15% Jujube, 5-10% Hawthorn and 5-10% Tangerine peel.

4. The mild butter hot pot base according to claim 1, characterized in that, The vegetable oil is at least one of rapeseed oil, soybean oil, or corn oil.

5. A method for preparing a mild butter hot pot base as described in any one of claims 1-4, characterized in that, Includes the following steps: (1) Oil processing The mixture of butter and vegetable oil is subjected to low-temperature dehydration to obtain a mixed oil. (2) Basic Flavoring Add ginger, garlic, and fermented broad bean paste from the spice mixture to the mixed oil and stir-fry over low heat; (3) Layered fragrance application In stages, chili peppers, Sichuan peppercorns, the remaining spice mixture, and the medicinal and edible herbal mixture are added according to the temperature, and then stir-fried. (4) Gradient fragrance locking Cool the material that has been stir-fried in step (3) to 70-80℃, add 30% of the total amount of natural rice glue in the formula, and stir-fry for 5-8 minutes; continue to cool to 50-60℃, add 40% of the total amount of natural rice glue in the formula, and stir-fry for 10-12 minutes; continue to cool to 40-45℃, add the remaining 30% of natural rice glue, and stir-fry for 6-8 minutes; (5) Aging and filling The material obtained in step (5) is cooled to 20-40℃ and left to stand for 24-48 hours to mature, thus obtaining a mild butter hot pot base.

6. The method for preparing a mild butter hot pot base according to claim 5, characterized in that, In step (1), the temperature for low-temperature dehydration is 70-90℃ and the treatment time is 10-30 minutes.

7. The method for preparing a mild butter hot pot base according to claim 5, characterized in that, In step (2), the temperature for slow frying is 80-100℃, and the frying time is 15-25 minutes.

8. The method for preparing a mild butter hot pot base according to claim 5, characterized in that, In step (3), the temperature is divided into three segments: The first stage is at a temperature of 90-105℃. Add chili peppers and Sichuan peppercorns and stir-fry for 8-15 minutes. The second stage involves heating the remaining spice mixture at 85-95℃ and stir-frying for 10-20 minutes. The third stage involves heating the ingredients at 75-85℃, adding the herbal combination that is both food and medicine, and stir-frying for 5-12 minutes.

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