Low-drying type beef tallow hotpot base and preparation process thereof

Abstract

The application discloses a low-dry type beef tallow hotpot condiment and a preparation process thereof, and belongs to the technical field of food condiment processing. The hotpot condiment comprises beef tallow, Pixian chili, ciba chili, Chinese prickly ash, and composite dry-reducing spice as raw materials. The ciba chili is prepared by crushing dried chili peppers soaked in warm water at 40-50 DEG C for 2-6 hours. The composite dry-reducing spice comprises star anise, cassia bark, white nutmeg, liquorice and cumin. The preparation process comprises the following steps: chili seed-removing warm water soaking pretreatment, composite dry-reducing spice preparation, three-stage temperature-controlling frying, and cooling and packaging. Through the three-dimensional cooperation of chili pretreatment, segmented frying and composite dry-reducing spice, the dry feeling of the hotpot condiment is significantly reduced, the oil oxidation stability and sensory quality are improved, and the original spicy taste is retained.

Description

Technical Field

[0001] This invention belongs to the field of food seasoning processing technology, specifically relating to a low-dryness butter hot pot base and its preparation process. Background Technology

[0002] Spicy hot pot is the most representative culinary style in the Sichuan and Chongqing region, and beef tallow hot pot broth is loved by consumers for its rich, fatty aroma and intense spicy flavor. Traditional beef tallow hot pot broth is usually made using a high-temperature, one-time stir-frying process at 145℃~160℃. Dried chilies are directly crushed and then mixed with beef tallow, Pixian bean paste, Sichuan peppercorns, and other ingredients and stir-fried. During this high-temperature stir-frying process, a large amount of highly irritating capsaicin-like substances from the chili seeds and inner membranes dissolve, and sugars and amino acids undergo excessive Maillard reactions to produce irritating caramelization products such as furfural, 5-methylfurfural, and acrolein. The beef tallow also undergoes accelerated oxidation and rancidity, causing consumers to experience a persistent burning, dryness, and slight stinging sensation in their mouth and throat after consumption. Furthermore, the broth's storage stability decreases, the aroma is dominated by irritating aldehydes and ketones, and the flavor harmony is poor.

[0003] To improve the taste and quality of hot pot base, existing technology CN102150808A discloses a clear oil hot pot base based on rapeseed oil. This base reduces the spiciness by high-temperature refining of rapeseed oil and combining it with chili peppers. However, as a clear oil system, it lacks the rich, mellow aroma of beef tallow, and the refining temperature remains high, resulting in issues with oil thermal oxidation and charring products. CN103931964A discloses a process for reducing the acid value of red oil hot pot base oil by stir-frying under low pressure. This process focuses on inhibiting oil oxidation and rancidity and improving storage stability, but the process conditions are quite demanding, limiting its effectiveness in reducing spiciness. CN104222947A discloses a clear broth hot pot base that reduces the amount of chili peppers and adds nourishing ingredients to achieve a milder taste. However, this comes at the cost of sacrificing the original spicy flavor, making it difficult to meet consumers' demand for the rich, spicy flavor of beef tallow hot pot.

[0004] In summary, existing beef tallow hot pot base and related technologies still have the following shortcomings: First, they are intensely spicy and irritating, with high-temperature frying leading to the formation of large amounts of caramelized irritants and excessive dissolution of capsaicin, resulting in a noticeable dryness after consumption. Second, the oils undergo significant oxidation and deterioration, with high-temperature frying increasing acid value and peroxide value, affecting storage stability and food safety. Third, the flavor harmony is poor, with excessive thermal degradation increasing the proportion of irritating aldehydes and ketones, masking the inherent aromas of beef tallow, chili peppers, and spices, and resulting in a prominent bitter and astringent aftertaste. Fourth, quality evaluation methods are limited, relying heavily on single indicators such as spiciness (SHU), lacking a multi-dimensional and objective evaluation system for the complex sensation of dryness. Therefore, how to effectively reduce the dryness of beef tallow hot pot base while preserving its rich and spicy flavor has become an urgent technical problem to be solved in this field. Summary of the Invention

[0005] To address the aforementioned shortcomings, the present invention aims to provide a low-dryness beef tallow hot pot base and its preparation process, which significantly reduces the dryness of the beef tallow hot pot base while ensuring the spicy flavor, inhibits oil oxidation during the frying process, and improves the aroma profile and taste characteristics.

[0006] This invention defines dryness as a complex sensation of persistent burning, dryness, and slight stinging in the mouth and throat after consuming hot pot broth. The sensory signals involve the activation of TRPV1 receptors by capsaicin-like substances, the synergistic stimulation of transient receptor potential channels by volatile carbonyl compounds, and the oral astringent effect induced by polyphenols.

[0007] In the first aspect, a low-dryness beef tallow hot pot base is provided, comprising the following components by mass fraction: 45%~60% beef tallow, 12%~22% Pixian broad bean paste, 10%~20% glutinous chili paste, 2%~5% Sichuan peppercorns, 2%~4% ginger, 1.5%~3.5% garlic, 1%~3% fermented black beans, 1%~2.5% rock sugar, 1.0%~2.6% compound anti-dryness spices, and the balance being salt; wherein, the glutinous chili paste is obtained by soaking deseeded dried chilies in water at 40℃~50℃ for 2 h~6 h and then pulverizing them; the compound anti-dryness spices include star anise, cinnamon, cardamom, licorice, and fennel in a mass ratio of (1.5~2.5):(0.8~1.2):(1.5~2.5):(1.5~2.5):(0.8~1.2).

[0008] Secondly, a preparation process for the aforementioned low-dryness butter hot pot base is provided, comprising the following steps: (1) After soaking the seeded dried chili peppers in water, they are crushed to make chili paste. (2) Mix star anise, cinnamon, cardamom, licorice and fennel, dry them, pulverize them and sieve them to obtain compound desiccant; (3) Segmented stir-frying: In the first stage, the temperature is raised to 90℃~100℃, and butter, ginger, garlic and rock sugar are added and simmered; in the second stage, the temperature is raised to 110℃~120℃, and Pixian broad bean paste and fermented black beans are added and stir-fried; in the third stage, the temperature is raised to 120℃~130℃, and glutinous rice chili paste, Sichuan pepper and compound dryness-reducing spices are added and stir-fried until the moisture content reaches the standard, and then salt is added and stir-fried evenly. (4) Cooling and packaging.

[0009] The overall technical concept of this invention is to synergistically regulate three dimensions: chili pretreatment, roasting temperature control, and the formulation of compound desiccant spices. Specifically: soaking chilies in warm water after deseeding reduces the total capsaicin content while minimizing the introduction of bitter precursors from chili seeds; segmented roasting inhibits excessive Maillard reactions of sugars and amino acids, reduces the formation of irritating charring products, and lowers the rate of thermal oxidation of oils; and the compound desiccant spices further reduce the perceived burning sensation through TRPV1 receptor regulation and flavor masking. These three elements act on three different dimensions—thermal stimulus generation, stimulant dissolution, and receptor perception—to form a synergistic desiccant process across the entire chain.

[0010] The present invention has the following beneficial effects: 1. Three-dimensional synergistic effect to significantly reduce dryness: Through the three-dimensional synergistic effect of soaking chili peppers in warm water after removing seeds, stir-frying in stages, and compound drying spices, the dryness of beef tallow hot pot base is significantly reduced while retaining the original spicy flavor. The dryness score dropped from 24.8 points to 16.2 points, a reduction of 8.6 points, which is significantly higher than the sum of the reduction of the three single measures (5.4 points). This produces a synergistic drying effect that exceeds the linear superposition of the known methods. 2. Maintaining the original spicy flavor: While significantly reducing dryness, the spiciness is effectively preserved. The spiciness of this invention is about 4980 SHU and the total capsaicin is 0.312 g / kg, which is about 23.1% lower than the traditional control group, thus achieving a balance between reducing dryness and maintaining the original spicy flavor. 3. Reduction of charring irritants: The content of key charring irritants such as furfural, 5-methylfurfural, and acrolein in this invention is significantly reduced compared with the traditional control group (a total reduction of about 64.5%), which confirms the mechanism of reducing charring irritants and thus reducing dryness at the material level. 4. Improved oil oxidation stability: Acid value decreased to 1.64 mg / g and peroxide value decreased to 0.11 g / 100g, which were reduced by approximately 30.8% and 26.7% respectively compared with the traditional control group, thus improving storage stability and food safety; 5. Overall sensory quality improved: The overall sensory score reached 88.7 points, with a significant reduction in bitterness, astringency, and astringent aftertaste, and a significant improvement in freshness and richness. Attached Figure Description

[0011] Figure 1 To synthesize the sensory rating response surface map and contour map; Figure 2 The response surface plot and contour plot for the noise level rating; Figure 3 This is the principal component analysis (PCA) score plot for the electronic nose. Figure 4 A bar chart for electronic tongue analysis; Figure 5 A comparison chart of the relative contents of different categories of volatile substances. Detailed Implementation

[0012] The present invention will be further described below with reference to specific embodiments. These embodiments are for illustrative purposes only and are not intended to limit the invention. The detection methods involved in the following embodiments are as follows: Determination of capsaicin derivatives (HPLC): Agilent 1260 Infinity II high-performance liquid chromatograph (with DAD detector); ZORBAX SB-C18 column (4.6 mm × 250 mm, 5 μm); mobile phase methanol-water (65:35, V / V); flow rate 1.0 mL / min; detection wavelength 280 nm; column temperature 30 ℃; injection volume 10 μL; quantification was performed using external standard method with capsaicin and dihydrocapsaicin standards (purity ≥98%).

[0013] Electronic nose (E-nose): Airsense PEN3 portable electronic nose (Germany), with a 10-channel metal oxide sensor array (W1C, W5S, W3C, W6S, W5C, W1S, W1W, W2S, W2W, W3S, sensitive to aromatics, nitrogen oxides, hydrides, alkanes, terpenes / sulfides, alcohols, aldehydes, and ketones, respectively). 5.0 g of sample was weighed into a 20 mL headspace vial, equilibrated at 60℃ for 20 min, and 2.5 mL was injected. The sample was washed for 60 s, zeroed for 10 s, pre-sampled for 5 s, and measured for 120 s at a carrier gas flow rate of 400 mL / min. A stable signal was collected from 90 to 110 s, and the process was repeated 6 times. Principal component analysis (PCA) was performed using WinMuster software.

[0014] Electronic tongue (E-tongue): Insent SA402B taste analysis system, Japan, with a 7-sensor array (CA0 umami / salty, C00 bitter, AE1 sour, CT0 salty, GL1 sweet, BT0 astringent, AN0 richness / umami aftertaste). 10.0 g of sample was weighed and steeped in 100 mL of boiling water at 95℃ for 10 min, filtered, and cooled to 25±1℃ for measurement; each sample was repeated 4 times, and the mean of the last 3 measurements was taken; the reference solution was 30 mmol / L KCl + 0.3 mmol / L tartaric acid, and the washing solution was 30% ethanol; the potential difference (mV) was used as the taste characteristic value, and an independent samples t-test was performed (P<0.05).

[0015] Determination of volatile flavor compounds (HS-SPME-GC-MS): Agilent 7890B-5977A gas chromatography-mass spectrometry system; DB-WAX capillary column (60 m × 0.25 mm × 0.25 μm); DVB / CAR / PDMS three-phase extraction head (50 / 30 μm) for extraction at 60℃ for 40 min and desorption for 5 min; high-purity helium carrier gas at 1.0 mL / min, split ratio 10:1, injection port at 250℃; temperature program: 40℃ for 3 min, 5℃ / min to 120℃ for 2 min, 8℃ / min to 230℃ for 10 min. EI source 70 eV, source temperature 230℃, quadrupole 150℃, full scan m / z 35~500; NIST 2020 library combined with retention index for qualitative analysis (match ≥80%), peak area normalization for quantitative analysis, and 2,4,6-trimethylpyridine internal standard for semi-quantitative analysis of key indicators such as furfural, 5-methylfurfural, and acrolein.

[0016] Dryness assessment (0-30 points): An evaluation team of 15 certified (intermediate or above) sensory evaluators (8 males, 7 females, 25-45 years old) participated in the evaluation after two weeks of specialized training and passing a repeatability test (intragroup correlation coefficient ICC ≥ 0.85). The evaluation room conformed to GB / T 13868-2009, with a temperature of 22±2℃ and relative humidity of 60±5%. Samples were brewed at a material-to-liquid ratio of 1:10 for 10 minutes, and 50 mL of the liquid was placed in a white porcelain bowl, randomly coded with three digits, and presented at 45±2℃. Samples were spaced at intervals of ≥ 2 minutes and rinsed with 25℃ warm water. The total dryness score was composed of three dimensions: oral burning sensation (0-10 points), throat dryness sensation (0-10 points), and stinging sensation (0-10 points). The higher the score, the stronger the dryness. The anchor points for each dimension are shown in Example 3 and Table 4. The comprehensive sensory evaluation was conducted according to the currently accepted 100-point sensory evaluation system in the industry.

[0017] Example 1: Optimal process for preparing low-dryness beef tallow hot pot base Ingredients: per 100 kg: 50 kg refined edible butter, 18 kg Pixian broad bean paste (fermented for 12 months), 16 kg Ciba chili paste (Erjingtiao:Shizhu Red No. 5 = 1:1), 3.2 kg Hanyuan red Sichuan peppercorns, 3.0 kg ginger, 2.5 kg garlic, 2.0 kg Yongchuan fermented black beans, 1.5 kg rock sugar, 1.8 kg compound cooling spices, and 2.0 kg salt. Compound cooling spices ratio: 0.45 kg star anise, 0.225 kg cinnamon, 0.45 kg white cardamom, 0.45 kg licorice root, and 0.225 kg fennel seeds. After being dried at 60℃, these are pulverized and sieved through a 40-mesh sieve before being mixed.

[0018] Preparation steps: (1) Chili pretreatment: Take 2.5 kg of Erjingtiao dried chili and 8 kg of Shizhu Red No. 2.5 dried chili, wash them and remove the chili seeds and inner membrane, soak them in 45℃ warm water for 4.5 h, after soaking the weight increases to about 3.2 times the original dried chili, drain and crush to make about 16 kg of Ciba chili for later use; (2) Preparation of auxiliary materials: Peel and mince ginger and garlic, and slightly crush Sichuan pepper; (3) Segmented stir-frying: Heat 50 kg of butter to 95℃, add 3.0 kg of minced ginger, 2.5 kg of minced garlic and 1.5 kg of rock sugar and simmer for 15 min; heat to 115℃, add 18 kg of Pixian broad bean paste and 2.0 kg of fermented black beans and stir-fry for 20 min; heat to 125℃, add 16 kg of Ciba chili, 3.2 kg of Sichuan pepper and 1.8 kg of compound desiccant spices, and stir-fry at a constant temperature for 30 min. min, during which the oil temperature is controlled not to exceed 125℃; add 2.0 kg of salt and continue to stir-fry for 5 min before removing from the pot; (4) cool naturally to room temperature, package in a fixed quantity, and obtain low-dryness beef tallow hot pot base.

[0019] Product quality indicators: Overall sensory score 88.7, dryness score 16.2, total capsaicin 0.312 g / kg, spiciness approximately 4980 SHU, acid value 1.64 mg / g, peroxide value 0.11g / 100g, moisture 18.3%.

[0020] Example 2: Changes in capsaicin-like substances during chili pepper pretreatment Following step (1) of Example 1, the dried chilies of Erjingtiao and Shizhuhong No. 5 (1:1) were deseeded and pretreated by soaking in warm water at 45°C for 4.5 h. The capsaicin content at each stage was quantified using the above-mentioned HPLC method, and the results are shown in Table 1.

[0021] Table 1. Changes in capsaicin content at different stages of chili pepper pretreatment (n=6, x̄±SD) Note: *After soaking dried chilies in 45℃ warm water for 4.5 hours and draining, their weight increases to approximately 3.2 times the original weight. Therefore, the total capsaicin in the chili paste is approximately 6.21 ÷ 3.2 ≈ 1.94 g / kg (based on the chili paste). Based on the 16% addition of chili paste to the base sauce, the total capsaicin content per kg of base sauce is approximately 1.94 × 16% ≈ 0.312 g / kg. Capsaicin and dihydrocapsaicin are calculated using the same method.

[0022] The results showed that after soaking in warm water at 45℃ for 4.5 h, the total capsaicin content decreased from 8.24 g / kg to 6.21 g / kg, a reduction of 24.6% ± 1.2%, which was consistent with the range of 20% to 25%. The ratio of capsaicin to dihydrocapsaicin remained stable at 2.27 to 2.35 during the pretreatment process and was 2.35 ± 0.04 after soaking. This means that the ratio balance of the two main capsaicins was not disrupted while reducing the total capsaicin content, thus avoiding flavor distortion. The seed removal step contributed little to the reduction of total capsaicin content (approximately 2.3%), and the main drying effect came from the dissolution and diffusion of capsaicin into the soaking solution during the warm water soaking process.

[0023] Example 3: Three-dimensional synergistic noise reduction effect control experiment To verify the technical effect of the three-dimensional synergistic process of chili pretreatment + segmented stir-frying + compound desiccant, seven parallel control experiments (n=6) were designed. Except for the variables, the basic formula was the same, and the sensory evaluation was completed by the same 15-person evaluation group under the same conditions. The design is shown in Table 2 and the results are shown in Table 3.

[0024] Table 2. Design of the controlled experiment for synergistic noise reduction effect Table 3 Comparison of sensory and physicochemical indicators of samples in each group (n=6, x̄±SD) Synergistic effect analysis: Based on the traditional control ① (24.8 points), the dryness reduction of ② (segmentation only), ③ (seed removal and soaking only), and ④ (spice only) was 1.8, 2.3, and 1.3 points respectively, with a sum of 5.4 points. If it were a simple superposition of known methods, the expected dryness score of group ⑤ should be 24.8 − 5.4 = 19.4 points. However, the actual dryness score of group ⑤ (this invention) was 16.2 points, with an actual reduction of 8.6 points, which is about 1.59 times the sum of the reduction of individual measures, significantly higher than the expected simple superposition (P<0.01, single-sample t-test, n=6), proving that the combination of the three produced an unexpected synergistic dryness reduction effect.

[0025] Mechanistically, segmented roasting reduces the formation of irritating volatile compounds (furfural, 5-methylfurfural, etc.) from high-temperature charring; soaking chili seeds reduces total capsaicin while also decreasing bitter precursors such as lignin and polyphenols in chili seeds; glycyrrhizic acid and cardamom volatile oil in the compound desiccant reduce the perception of burning through TRPV1 receptor regulation and flavor masking. These three factors act on the three dimensions of heat stimulation generation, irritant dissolution, and receptor perception, forming a synergistic effect across the entire chain, producing a nonlinear gain that transcends the linear superposition of individual measures.

[0026] Compared with existing systems: Compared with the clear oil spicy but not dry system (Group 6), the clear oil group sacrifices the spiciness intensity for a mild taste (its spiciness reduction is only about 10.4%, and the overall sensory score is 75.0). However, the present invention achieves better dryness reduction and higher overall sensory score (88.7, P<0.01) while retaining spiciness to a greater extent (reduction of about 23.1%). Compared with the pure butter system (Group 7, constant temperature at 120℃ without segmentation), Group 7 has insufficient flavor substance generation due to the lack of temperature gradient (overall sensory score is only 72.0). However, the present invention achieves orderly release and synergistic generation of flavor substances through segmented temperature control, taking into account both dryness reduction and flavor fullness.

[0027] Table 4 Anchor points and dimensional decomposition of the 0-30 point scale for dryness rating Intragroup correlation coefficient analysis was performed on the dryness scores of 15 evaluators, and ICC(2,1)=0.91 (P<0.001), indicating good consistency among the evaluation groups. The bitter and astringent aftertastes measured by the electronic tongue were significantly positively correlated with the artificial dryness scores (Pearson r=0.92, P<0.01), indicating that the scoring system has an objective physiological basis.

[0028] Example 4: Box-Behnken Response Surface Process Optimization Using the highest stir-frying temperature (A), chili soaking time (B), and the amount of compound desiccant added (C) as factors, and the comprehensive sensory score Y1 (out of 100) and the dryness score Y2 (out of 0-30, with higher scores indicating greater dryness) as response values, a Box-Behnken design (15 groups, including 3 central point replicates) was used for optimization. The factor levels are shown in Table 5, and the design matrix and response values ​​are shown in Table 6.

[0029] Table 5 Box-Behnken Design Factors and Levels Table 6 Box-Behnken experimental design matrix and response values Table 7. Analysis of Variance of the Regression Model for Comprehensive Sensory Rating (Y1) Note: R 2 =0.9870, R 2 adj =0.9635; * indicates significant (P<0.05), ** indicates highly significant (P<0.01).

[0030] Table 8. Analysis of variance of regression model for dryness score (Y2) Note: R 2 =0.9905, R 2 adj =0.9735. Neither model showed significant loss of fit, and the regression equations fit the measured data well.

[0031] The regression equation under the encoding unit is: Y1= 88.70 − 1.125A − 0.625B − 0.050C − 0.200AB − 0.100AC − 0.250BC −4.375A 2 - 3.825B 2 -0.675C 2 ; Y2= 16.20 + 0.825A − 0.888B − 0.350C + 0.100AB − 0.100AC + 0.375BC +2.538A 2 + 1.563B 2 + 1.490C 2 ; The quadratic term (A) of the two models 2 B 2 C 2 Both scores reached highly significant levels (P<0.01), indicating a stable optimum in the response surface. The response surfaces and contour lines for the combined sensory score and the dryness score are shown below. Figure 1 , Figure 2 As shown, the coefficients of all interaction terms are non-zero, with BC contributing significantly to the dryness sensation (P=0.0615), indicating nonlinear coupling among the three factors. With the goal of maximizing the overall sensory score while also considering the dryness sensation, the optimal process was determined to be: a maximum frying temperature of 125℃, a chili soaking time of 4.5h, and an addition of 1.8% of the compound desiccant spices. Under these conditions, the overall sensory score was 88.7 points and the dryness sensation score was 16.2 points, consistent with Example 1.

[0032] Example 5: Effect of different maximum frying temperatures Except for the maximum frying temperature being set to 120℃, 125℃ and 130℃ respectively, the rest were the same as in Example 1, and the results are shown in Table 9.

[0033] Table 9. Effect of maximum stir-frying temperature on the quality of the base ingredients. At 125℃, the overall sensory experience is optimal with the lowest dryness; too low a temperature results in insufficient aroma, while too high a temperature increases dryness and accelerates oil oxidation. Figure 1 ).

[0034] Example 6: Effect of different soaking times on chili peppers Except for the soaking time of chili peppers in warm water, which was set to 3.0 h, 4.5 h, and 6.0 h respectively, the rest was the same as in Example 1, and the results are shown in Table 10.

[0035] Table 10. Effect of chili soaking time on the quality of the base sauce. The optimal overall sensory experience is achieved when soaking for 4.5 hours; too short a time results in insufficient drying, while too long a time leads to a weak aroma and a dull liquor color. Figure 1 ).

[0036] Example 7 Effect of different amounts of compound desiccant spices added Except for the addition of compound desiccant spices, which were set at 1.4%, 1.8%, and 2.2% respectively, the rest were the same as in Example 1. The results are shown in Table 11.

[0037] Table 11 Effect of Compound Dryness-Reducing Spices Added on Base Material Quality The optimal addition level (1.8%) results in the best overall sensory experience and the lowest level of dryness; too low a level is insufficient for reducing dryness, while too high a level results in an overpowering spice flavor that masks the main flavor profile. Figure 1 ).

[0038] Example 8: Intelligent sensory evaluation and GC-MS quantitative analysis of key charring irritants Using the aforementioned electronic tongue, electronic nose, and HS-SPME-GC-MS methods, the intelligent sensory characteristics and key charring irritants of the samples from this invention (group ⑤), the traditional control (group ①), and the segmented samples (group ②) were measured and compared.

[0039] Electronic tongue analysis showed that the bitterness, astringency, and astringent aftertaste of the present invention (group ⑤) were significantly reduced compared with the traditional control group (group ①) (P<0.01), while the freshness and richness were significantly improved (P<0.01). Figure 4 The electronic nose PCA showed a clear separation between the two odor profiles. The response of charring-related volatiles was significantly reduced in this invention, while the proportion of alkane and terpene aroma substances was higher. Figure 3 ).

[0040] The key coking irritants, such as furfural, 5-methylfurfural, acrolein, and 2-pentylfuran, were semi-quantitatively determined by HS-SPME-GC-MS combined with the 2,4,6-trimethylpyridine internal standard method. The content comparison of each group is shown in Table 12.

[0041] Table 12 Comparison of key charring irritant contents in each group of samples (μg / kg, n=6, x̄±SD) As shown in Table 12, the contents of furfural, 5-methylfurfural, and acrolein in this invention (Group ⑤) were reduced by approximately 66.4%, 63.9%, and 66.8% respectively compared to the traditional control (Group ①), resulting in a total reduction of approximately 64.5% in key charring irritants. The segmented cooking process alone (Group ②) reduced charring irritants by approximately 59.3%, indicating that segmented cooking, by inhibiting excessive Maillard reactions and sugar thermal decomposition, is the dominant factor in reducing charring irritants. The seed removal and soaking of chili peppers, along with the compound de-drying spices, further synergistically reduced charring irritants. These quantitative results corroborate the trend of a significant reduction in charring volatiles observed in the electronic nose PCA, confirming the material-level mechanism by which this invention reduces charring irritants and thus reduces dryness.

[0042] GC-MS detected 52 volatile substances. In this invention, the proportions of esters (such as linalyl acetate and methyl salicylate) and terpenes (such as linalool and 4-terpenol) increased by 15% to 20%, while the content of mild aromatic aldehydes such as (E,E)-2,4-decadienal and nonanal was relatively high; and the content of high-temperature pyrolysis irritants such as furfural, 5-methylfurfural, and 2-pentylfuran decreased significantly. Figure 5 ).

[0043] The above embodiments are only used to illustrate the technical ideas and features of the present invention, and are not intended to be unique or to limit the present invention. Those skilled in the art should understand that various changes or equivalent substitutions made to the present invention without departing from its scope are all within the scope of protection of the present invention.

Claims

1. A low-dryness butter hot pot base, characterized in that, By mass fraction, it includes the following components: 45%~60% butter, 12%~22% Pixian chili bean paste, 10%~20% glutinous rice chili paste, 2%~5% Sichuan peppercorns, 2%~4% ginger, 1.5%~3.5% garlic, 1%~3% fermented black beans, 1%~2.5% rock sugar, 1.0%~2.6% compound desiccant spices, and the balance being salt; Among them, Ciba chili is made by soaking seedless dried chili peppers in water at 40℃~50℃ for 2 h~6 h and then pulverizing them; the compound dryness-reducing spices include star anise, cinnamon, cardamom, licorice and fennel in a mass ratio of (1.5~2.5):(0.8~1.2):(1.5~2.5):(1.5~2.5):(0.8~1.2).

2. The low-dryness butter hot pot base according to claim 1, characterized in that, By mass fraction, it includes the following components: 50% butter, 18% Pixian broad bean paste, 16% glutinous rice chili paste, 3.2% Sichuan peppercorns, 3.0% ginger, 2.5% garlic, 2.0% fermented black beans, 1.5% rock sugar, 1.8% compound cooling spices, and the remainder is salt. Among them, the glutinous rice chili paste is made by soaking seedless dried chilies in water at 45℃ for 4.5 hours and then pulverizing them. The compound cooling spices include star anise, cinnamon, white cardamom, licorice, and fennel in a mass ratio of 2:1:2:2:

1.

3. The low-dryness butter hot pot base according to claim 1, characterized in that, The dried chilies are Erjingtiao dried chilies and / or Shizhu Red No. 5 dried chilies, with a variety purity of ≥95%.

4. The low-dryness butter hot pot base according to claim 1, characterized in that, The spiciness level is 4800 SHU~5100 SHU, the acid value is ≤1.70 mg / g, and the peroxide value is ≤0.12 g / 100g.

5. A preparation process for a low-dryness butter hot pot base as described in any one of claims 1 to 4, characterized in that, Includes the following steps: (1) After the seeds are removed from dried chili peppers, they are soaked in water and then crushed to make chili paste. (2) Mix star anise, cinnamon, cardamom, licorice and fennel, dry them, pulverize them and sieve them to obtain compound desiccant; (3) Segmented stir-frying: In the first stage, the temperature is raised to 90℃~100℃, and butter, ginger, garlic and rock sugar are added and simmered; in the second stage, the temperature is raised to 110℃~120℃, and Pixian broad bean paste and fermented black beans are added and stir-fried; in the third stage, the temperature is raised to 120℃~130℃, and glutinous rice chili paste, Sichuan pepper and compound dryness-reducing spices are added and stir-fried until the moisture content reaches the standard, and then salt is added and stir-fried evenly. (4) Cooling and packaging.

6. The preparation process according to claim 5, characterized in that, In step (3), the first stage temperature is 95℃ and the simmering time is 10 min to 20 min; the second stage temperature is 115℃ and the stir-frying time is 15 min to 25 min; the third stage stir-frying temperature is 125℃ and the constant temperature stir-frying time is 25 min to 35 min.

Images