CN107495275A - It is a kind of effectively to prevent chafing dish bottom flavorings of Oxidation of Fat and Oils and preparation method thereof - Google Patents

Abstract

The invention discloses a hot pot bottom material which can effectively prevent the oxidation of oil, does not add any spices, flavors, antioxidants and preservatives, has strong smoked and roasted flavor, outstanding beef flavor, strong oxidation resistance, low peroxide value and acid value, and long shelf life. Up to 15‑18 months. In particular, the scientific compounding of seasoning sauce not only enhances the taste and flavor of hot pot; enhances the functional properties of the hot pot bottom material such as anti-oxidation, antibacterial, and pharmacological properties, but also collects the comprehensive flavor of the ingredients in the smoked state The substance makes the hot pot bottom material have a strong and attractive characteristic smoked flavor, creating an organic fusion of smoked flavor and hot pot bottom material; at the same time, the scientific compounding of basic sauce and compound enzymes, while obtaining the special flavor of beef, The cholesterol content of the hot pot bottom material is reduced and a new functional substance cholester-4-en-3-one is produced, which eliminates the possibility of carcinogens produced by cholesterol at high temperature from the source, and is useful for the preparation of a functional and characteristic hot pot bottom The material explored a new shortcut.

Description

A kind of hot pot bottom material that effectively prevents oil oxidation and preparation method thereof

technical field

The invention relates to a hot pot bottom material, in particular to a hot pot bottom material which can effectively prevent oil oxidation and a preparation method thereof.

Background technique

The quality of hot pot depends on the formula of the hot pot base material, that is, the seasoning. Due to the vast territory of our country and the differences in climate, customs and other aspects of various places, there have been hot pot base materials with different flavors. The hot pot base is a new type of seasoning product produced on an industrial scale with a variety of seasonings as raw materials, with a special flavor design and a certain formula. Although there are many types of hot pot bottom ingredients with different flavors, no matter which type they have, they have a common feature of extremely high oil content. Due to the uneven technical level of various enterprises, the production safety and product quality of hot pot bottom ingredients are also facing great challenges. challenge. As the main ingredient of hot pot bottom material, oil is an important factor affecting the quality of hot pot bottom material. Among them, the acid value is an important indicator of the quality of oil. The acid value of oil exceeds the standard usually because carboxylic acid is produced by oxidation reaction during storage. Oxidation is the main reason for oil deterioration, and it is also one of the important factors that lead to unsafe fat-containing foods. In order to control the main ingredient in hot pot bottom Oil safety, the "National Standard for Hot Pot Base" promulgated by the state in 2009 stipulates that the acid value standard is not higher than 3.5.

At present, the disclosed chafing dish bottom material solves many nutritional problems, such as: Chinese patent CN106616827A discloses a nourishing hot pot bottom material, which is characterized in that it is composed of the following raw materials in parts by weight: 20-30 parts of vegetable oil, star anise 6-9 parts, 5-8 parts of clove, 4-7 parts of vanilla, 3-6 parts of glutinous rice, 4-8 parts of chrysanthemum, 3-7 parts of watercress, 5-10 parts of rock sugar, 7-11 parts of green pepper, 2 parts of wolfberry -5 parts, 2-6 parts of cumin, 5-10 parts of Ophiopogon japonicus, 10-15 parts of peanut oil, the nourishing hot pot bottom material of the invention has the characteristics of delicious taste, health and nourishment. The Chinese patent document of Chinese patent CN101756149A reports a kind of chafing dish bottom material, and its main formula is the multi-functional special flavor king seasoning that American factor international investment group company develops for Chinese wolfberry, Codonopsis pilosula, jujube, Chinese yam, Chuanming ginseng, rock sugar SFK factor, chicken essence, monosodium glutamate, salt and pepper, etc. The patent literature of Chinese patent CN 102835639 A reports a nourishing hot pot bottom material and its preparation method. Pepper, Star Anise, Clove, Amomum, Tsao Guo, Pepper, Vanilla, Cumin, Millet Pepper, Potassium Sorbate, Goji Berry, Codonopsis, Pickled Pepper, Longan, Tsao Guo, White Komme.

There are fewer antioxidants involved, such as:

Chinese patent CN 106689418 discloses a fat composition for frying hot pot bottom material, the composition contains tallow, suet; optional antioxidant; optional palm oil and/or rice oil; the beef The respective melting points of oil and mutton oil are above 50°C, for example: between 50-60°C. The flavor of the oil composition is strong and soft, and when the temperature is lower than 120° C., the flavor concentration increases with the increase of the temperature, and the stability of the oil is maintained during the frying process. The above-mentioned disclosed patents use food additives, which have potential food safety hazards.

Chinese patent CN 103931964 B discloses a frying process for reducing the acid value of red oil hot pot bottom material oil. The frying process includes the following steps: a. preparing materials; b. frying; c. continuing frying; d. boiling e. Packing, the step b is fried at 70-130°C and 0.1-0.5MPa pressure, and the step c is continued at 70-130°C and 0.1-0.5MPa pressure; The stir-frying process of price red oil hot pot bottom material, using temperature, pressure and other synergistic means to study the precise control of oil oxidation and seasoning leaching effect, in order to achieve the maximum yield and lower acid value. The frying temperature of the above-mentioned disclosed patent is low, the flavor of the bottom material is lacking, there is a risk of process pollution, and it cannot fundamentally solve the problem of anti-oxidation of the hot pot bottom material during the storage period.

Chinese patent CN 105942410 A discloses a butter hot pot base and its preparation method. The butter hot pot base is mainly made of butter, palm oil, lard, chicken oil, edible salt, chicken essence, bean paste, pepper, Garlic, ginger and green onion are fried as raw materials, which have the characteristics of mellow taste, high product hardness and low raw material cost; the butter hot pot bottom material provided by the invention uses palm oil to replace part of the butter, making the product sour valence and peroxide value are reduced, and the hardness of the product is improved, which meets the demand for chunking, and at the same time reduces the animal fat ingested by people, which is more beneficial to health and reduces the raw material cost of the product; in addition, because there are also Lard and chicken fat are added to make the product more fatty and mellow. The above-mentioned disclosed patent is only a simple replacement of grease, and does not fundamentally solve the problem of preventing the oxidation and rancidity of the grease in the hot pot bottom material in the storage process.

Therefore, without adding any food additives (antioxidants, preservatives), preparing a hot pot bottom material that effectively prevents oil oxidation is of great significance to improving the quality of the hot pot bottom material and improving the food safety of the hot pot bottom material.

Contents of the invention

The technical problem solved by the present invention is to overcome the defects of the existing hot pot bottom material, without adding any food additives (flavors and spices, antioxidants, preservatives), scientifically compounding in the hot pot bottom material has significant oxidation resistance and antibacterial properties It is a seasoning sauce that protects the stomach, nourishes the stomach, promotes digestion, and has a strong flavor of beef and seasoning; the base sauce is low in cholesterol and has a prominent beef flavor and comprehensive flavors such as seasoning, fruit, ester, alcohol, honey, and soy sauce; The complex enzyme that reduces the cholesterol content of butter and then the cholesterol content of the hot pot bottom material finally produces a hot pot bottom material with strong food safety, long shelf life and effective prevention of oil oxidation.

In order to achieve the above object, the present invention adopts the following technical solutions:

A hot pot bottom material that effectively prevents oil oxidation is mainly prepared from the following raw materials in parts by weight:

30-36 parts of butter, 24-30 parts of bean paste, 9-13 parts of tempeh, 9-13 parts of basic sauce, 6-10 parts of rapeseed oil, 6-10 parts of Chaotian pepper, 6-10 parts of ginger, seasoning sauce I +G 0.2-0.4 parts, scallops 0.05-0.1 parts;

Preferably, the hot pot bottom material that effectively prevents oil oxidation is mainly prepared from the following raw materials in parts by weight:

32-34 parts of butter, 26-28 parts of bean paste, 10-12 parts of tempeh, 10-12 parts of basic sauce, 7-9 parts of rapeseed oil, 7-9 parts of Chaotian pepper, 7-9 parts of ginger, seasoning sauce I +G0.25-0.35 parts, 0.07-0.09 parts of scallops;

More preferably, the hot pot bottom material that effectively prevents oil oxidation is mainly prepared from the following raw materials in parts by weight:

33 parts of butter, 27 parts of bean paste, 11 parts of tempeh, 11 parts of basic sauce, 8 parts of rapeseed oil, 8 parts of Chaotian pepper, 8 parts of ginger, 7 parts of seasoning sauce, 5 parts of sugar, 4 parts of peppercorns, and 4 parts of salt 2 parts of garlic, 2 parts of monosodium glutamate, 0.4 parts of spices, 0.3 parts of compound enzymes, 0.3 parts of I+G, 0.08 parts of scallops;

Further, the butter is crude butter extracted from cows slaughtered in accordance with halal slaughter standards, and is refined into butter meeting the requirements of the food industry through hydration, alkali refining, decolorization, deodorization and other treatments.

Further, the basic sauce is prepared by frying beef in butter, cooling, cutting into pieces, mixing with appropriate amount of honey, white wine, and seasonings, sealing and storing, and then fermenting, filtering, and concentrating with cholesterol-degrading bacteria;

Preferably, the preparation method of the basic sauce includes the following steps: take a 4cm×4cm×1cm beef block, wash it, marinate it in 30-40% honey solution for 3-5min, take it out, drain it, and put it in a temperature of 160 Fry in butter at -180°C for 3-5 minutes, take it out, drain, cool to room temperature, cut into small pieces of 2cm×2cm, add 2-4% honey of the fried beef mass, 1-3% seasoning, 0.1-0.3% of 50-60% liquor, 100-200% of sterile water, mixed evenly, sealed and stored for 4-6 months, filtered, and the pH value of the filtrate was adjusted to 4-6, and added to the filtrate The cholesterol-degrading bacteria powder with a mass of 1.5-3.5% is stirred evenly, first fermented at a temperature of 28-32°C and a stirring speed of 160-180r/min for 2-4 days, and then fermented at a temperature of 35-40°C for 44-52 hours , sterilizing and filtering, and concentrating the filtrate under reduced pressure until the solid content is 60-70% to obtain the base sauce;

More preferably, the seasoning is composed of the following raw materials in mass ratio: 25% yeast extract, 20% fermented bean sauce, 20% pepper, 11% garlic, 8% ginger, 5% star anise, 5% rice pepper , cardamom 2%, pear juice 2, lemon juice 2%, the above raw materials are accurately weighed, evenly mixed and crushed to obtain the seasoning;

More preferably, the cholesterol-degrading bacteria powder is uniformly mixed with Monascus CGMCC No.4618 powder and Lactobacillus plantarum CCTCC NO.M2014568 powder in a mass ratio of 8-12:1-3;

More preferably, the live bacteria content of the cholesterol-degrading bacteria powder is 7×10 ¹¹ -9×10 ¹¹ cfu/g;

The Monascus CGMCC No.4618 is disclosed by Chinese patent CN 102199544 B;

The Lactobacillus plantarum CCTCC NO.M2014568 is disclosed by Chinese patent CN 104818230 A.

Further, the seasoning sauce is made from beef, seasoning powder, brown sugar, jujube bark, jujube wood and vegetable oil through low-temperature segmental dynamic dry distillation and concentration under reduced pressure;

Preferably, the preparation method of described sauce, comprises the steps:

1) Choose jujube bark and jujube wood that are free from pests and diseases, moldy, pollution-free, and rotten, and wash, drain, and crush them with water respectively, and mix the jujube bark grains and jujube wood grains evenly according to the mass ratio of 1:0.10-0.15 , soak in 0.2-0.4% sodium bicarbonate solution for 30-50min, take it out, put it in a sterilizer and keep it under 0.08-0.12MPa steam pressure for 15-25min, cool to room temperature, and then continue to 0.11-0.15MPa steam pressure Keep it for 20-40min to get the mixture A;

Further, the particle size of the jujube bark is 1-1.5cm;

Further, the particle size of the jujube wood particles is 0.3-0.7cm;

2) Ground beef, mixed with seasoning powder, brown sugar, and vegetable oil according to the mass ratio of 70-90:8-10:2-6:0.2-0.6, stirred evenly, sealed, and stood for 1-2 hours to obtain mixture B;

Further, the seasoning powder is composed of the following raw materials in mass ratio: 12% cumin, 12% shallot, 11% garlic, 10% pepper, 10% wasabi, 9% tamarind, 8% ginger, 4% tangerine peel , tsaoko 4%, star anise 4%, cumin 4%, clove 3%, bay leaf 3%, pepper 2%, cinnamon 2%, cardamom 2%, accurately weigh the above raw materials, mix evenly, and crush to particle size 0.5-3mm to get seasoning powder;

3) Mix mixture A and mixture B according to the mass ratio of 1-1.6:0.4-0.8, put them into a dynamic distillation kettle, adopt dynamic distillation process, and keep warm at 150-180°C for 0.5-1.5h, 181-220 ℃ for 1.5-3h, 221-300°C for 1-2h to carry out segmental low-temperature dry distillation, and the smoke generated by the decomposition is condensed and collected by a serpentine condenser tube to obtain dry distillation liquid C, dry distillation liquid D and dry distillation liquid E in the corresponding temperature range. Homogenize the crude distillate;

Further, the parameters of the dynamic distillation tank are: design pressure: 0.35MPa, heating power: 90kW, rotating speed: 3r/min, volume: 4m3 ^;

Further, the feeding capacity of the dynamic distillation tank is 60-70% of its effective volume;

Further, when the temperature in the dynamic distillation tank reaches 150°C, nitrogen gas with a purity of 99.9% is introduced as a protective and driving gas until the pyrolysis reaction ends;

Preferably, the pressure of introducing nitrogen gas is 0.01-0.03MPa;

Further, the heating rate in the dynamic retort is 42-48°C/h;

Further, the mixed mass ratio of dry distillation liquid C, dry distillation liquid D and dry distillation liquid E is 5-7:1-3:0.5-1;

4) Add n-hexane to the obtained crude dry distillation liquid according to the volume ratio of 1:2-3, shake for 3-5min, let it stand for 10min, and remove the n-hexane extract; Proportionally add ethyl acetate, oscillate for 3-5 minutes, let stand for 15 minutes to obtain ethyl acetate extract, repeat three times, combine the ethyl acetate extracts, use a rotary evaporator to remove ethyl acetate below 40°C, that is Refined dry distillate;

5) Add 6-8 column volumes (BV) of refined dry distillate to the pretreated macroporous resin column at a loading rate of 1-3mL/min, and use 5-7 column volumes (BV) of 95% ethanol Elute at a flow rate of 2-4mL/min, collect the eluent, remove 95% ethanol at a temperature below 40°C to obtain a smoked liquid, concentrate under reduced pressure to a solid content of 50-60% to obtain a seasoning sauce.

Further, the spices are one or a combination of the following: Zanthoxylum bungeanum, star anise, clove, cumin, licorice, white buckle, grass fruit;

Preferably, the number of parts by weight of the spices is: 30-40 parts of peppercorns, 25-30 parts of star anise, 8-12 parts of cloves, 8-12 parts of cumin, 5-7 parts of licorice, and 5-7 parts of white buckle , 4-6 parts of Cao Guo;

Further, the complex enzyme is scientifically compounded from cholesterol oxidase, cellulase, chitosan, riboflavin, calcium chloride, and cysteine;

Preferably, the compound enzyme is formed by uniformly mixing the following raw materials in parts by weight: 9-12 parts of cholesterol oxidase, 8-10 parts of chitosan, 2-4 parts of cellulase, 0.8- 1.2 parts, riboflavin 0.5-1 part, calcium chloride 0.2-0.6 part;

Another object of the present invention is to provide the preparation method of the above-mentioned hot pot bottom material that can effectively prevent oil oxidation, which includes the following steps: accurately weigh each raw material according to the formula requirements, add butter and rapeseed oil into the frying pan, and heat to 180°C -200°C, stir-fry ginger and Chinese prickly ash for 1-2 minutes; add Chaotian pepper while stirring, stir-fry at 90°C-105°C for 3-5 minutes; add bean paste and stir-fry at 90°C-105°C for 15-18 minutes; Stir-fry tempeh at 90°C-105°C for 2-4 minutes; add spices at 90°C-105°C for 2-4 minutes; add sugar and stir-fry at 90°C-105°C for 2-4 minutes; stir-fry garlic at 90°C-105°C Cook for 5-7 minutes; fry the basic sauce at 90°C-105°C for 2-4 minutes; add scallops at 90°C-105°C for 1-3 minutes; add salt and fry at 90°C-105°C for 2-4 minutes; Stir, cool down to 50°C-60°C, add seasoning sauce and compound enzyme, stir evenly, keep warm and simmer for 10-20 minutes, add monosodium glutamate, I+G and fry at 90°C-105°C for 1-3 minutes; remove from the pot, fill That is to say, the hot pot bottom material that can effectively prevent oil oxidation is obtained, and the temperature of the filling product is controlled at 70-85°C.

The method of using the hot pot bottom material prepared by the present invention: uniformly mix the hot pot bottom material and water according to the mass ratio of 1:4-5, heat up to 50-60°C, keep warm for 20-30min, and continue to add 4-5 times the hot pot bottom material Water, boil, add ingredients to boil, the total amount of ingredients added is 8-10 times the quality of the hot pot bottom material.

Beneficial effect:

The hot pot bottom material prepared by the invention does not add any spices, essences, antioxidants and preservatives, has a strong smoked and roasted flavor, outstanding beef flavor, strong oxidation resistance (oxidation induction time is 8.4-8.8min), and low peroxide value and acid value (The peroxide value is 0.11-0.15g/100g and the acid value is 1.8-2.2mg/g after 12 months of storage), and the shelf life is as long as 15-18 months. In particular, the scientific compounding of seasoning sauce not only enhances the taste and flavor of hot pot; enhances the functional properties of the hot pot bottom material such as anti-oxidation, antibacterial, and pharmacological properties, but also collects the comprehensive flavor of the ingredients in the smoked state The substance makes the hot pot bottom material have a rich and attractive characteristic smoked flavor, creating a precedent for the organic fusion of smoked flavor and hot pot bottom material; thus effectively preventing the oxidation of the hot pot bottom material during storage, reducing the risk of hot pot bottom material The acid value of the hot pot base enhances the antibacterial function of the hot pot base, improves the biological stability and abiotic stability of the hot pot base, improves the taste of the hot pot base, and prolongs the shelf life. At the same time, the scientific compounding of basic sauce and compound enzymes, while obtaining the special flavor of beef, reduces the cholesterol content of the hot pot bottom material and produces a new functional substance, cholest-4-en-3-one, which eliminates the problem from the source. Due to the possibility of cholesterol producing carcinogens at high temperatures, the food safety of hot pot is further improved. The hot pot soup prepared by using the hot pot bottom material is delicious, with outstanding beef flavor, strong smoked and roasted flavor, low cholesterol content, and food safety. Qiang, explored a new shortcut for the preparation of hot pot base with functional and characteristic flavor:

1. the seasoning sauce prepared by the present invention is to take beef, seasoning powder, brown sugar, jujube bark, jujube wood, vegetable oil as main raw material, through low-temperature segmental dynamic dry distillation, decompression concentration and making have smoked roast characteristic local flavor and relatively The sauce with strong antibacterial and anti-oxidative functions not only endows the hot pot base with a characteristic smoked flavor, but also replaces the addition of traditional flavors and preservatives; at the same time, the above ingredients have the effects of anti-inflammatory, anti-diarrheal and intestinal-solidifying after dry distillation. It has remarkable effects in preventing fire, protecting gastric mucosa, preventing gastroenteritis, and promoting digestion. It is very suitable for hot pot lovers; the yield of the prepared smoked and roasted liquid is 48-52%, and the content of polyphenols is 31.2-34.8 mg/L, the content of carbonyl compounds is 13.3-17.9mg/L, the pH value is 3.0-3.4, no carcinogens such as 3, 4-benzopyrene have been detected, and it has strong food safety.

2. the basic sauce prepared by the present invention is to cool the beef through butter frying, cut into pieces, mix with an appropriate amount of honey, white wine, seasoning, seal and store, then ferment through cholesterol-degrading bacteria (cholesterol degradation rate reaches 88-92%) ), filtration, and concentration; the beef is fried at high temperature and for a short time, which not only removes most of the fat in the beef, reduces the content of cholesterol, but also quickly obtains the color, aroma, taste and other flavors of the beef to the maximum extent Substances, after cutting and marinating with auxiliary materials for a long time, can collect sauces with beef flavor as the main body and comprehensive flavors such as seasoning, fruit, ester, alcohol, honey, soy sauce, etc., through the segmentation and mixing of cholesterol-degrading bacteria Fermentation further greatly reduces the cholesterol content in the sauce and reduces the incidence of high cholesterol-related diseases. The most important thing is to prevent the generation of carcinogens caused by the high temperature of the hot pot bottom material during processing and use, and enhance the function of the hot pot bottom material Features, improve the food safety of hot pot bottom material.

3. The complex enzyme of the present invention is scientifically compounded from cholesterol oxidase, cellulase, chitosan, riboflavin, calcium chloride, and cysteine, and can be used for hot pot bottom material plant raw material fiber tissue, polysaccharide The moderate decomposition of the framework organization structure such as tissue promotes the rapid exudation of the active ingredients of the seasoning, shortens the time for flavoring, and enhances the seasoning effect and efficiency of the hot pot bottom material; the important thing is that with the stewing process The cholesterol content of the hot pot bottom material decreases ( Just out of the pot, the conversion rate reaches 79.8-82.2%, and the final conversion rate of the prepared soup stock reaches 95-98%), which can produce cholest-4-en-3-one with the effects of preventing and treating liver diseases, anti-obesity and reducing blood fat, and then It effectively prevents hyperlipidemia, arteriosclerosis, coronary heart disease and other cardiovascular and cerebrovascular diseases, and more importantly, eliminates the possibility of carcinogens produced by cholesterol at high temperatures from the source, greatly improving the food safety of hot pot. In particular: the scientific compounding of chitosan and riboflavin (characteristics of adsorbing and immobilizing cholesterol enzymes) further increases the contact time between cholesterol oxidase and the substrate, increases the contact area with the substrate, and improves the conversion efficiency ; The scientific compounding of zinc chloride and cysteine improves the actual catalytic activity of each enzyme and the maintenance of enzyme activity under storage conditions.

4. The preparation method of the present invention is simple in process, convenient in operation, short in time and high in efficiency. The flavor of each raw material can be retained to the greatest extent while ensuring the comprehensive flavor of the final hot pot bottom material through the staged frying and stewing process The content of substances, nutrients and functional substances can maximize the value from raw materials to finished products.

It should be noted that the use effect of the hot pot bottom material of the present invention is the result of the synergy and interaction of each component, not simply the superposition of raw material functions. The scientific compounding and extraction of each raw material component produces an effect far exceeding that of each component. The superposition of functions and effects of a single component has good advancement and practicability.

detailed description

The present invention is described below through specific embodiments. Unless otherwise specified, the technical means used in the present invention are methods known to those skilled in the art. In addition, the embodiments should be considered as illustrative rather than limiting the scope of the invention, the spirit and scope of which is defined only by the claims. For those skilled in the art, on the premise of not departing from the spirit and scope of the present invention, various changes or modifications to the material components and dosage in these embodiments also belong to the protection scope of the present invention.

Sources of raw materials, including:

Cholesterol oxidase enzyme activity: 60u/mg, Sigma (China) company;

Cellulase Enzyme activity: 50u/mg, Novozymes (China) Co., Ltd.; other raw materials involved in the following examples are commercially available.

Example 1

A hot pot bottom material that effectively prevents oil oxidation, mainly prepared from the following raw materials in parts by weight: 33 parts of butter, 27 parts of bean paste, 11 parts of tempeh, 11 parts of basic sauce, 8 parts of rapeseed oil, and 8 parts of Chaotian pepper , 8 parts of ginger, 7 parts of seasoning sauce, 5 parts of sugar, 4 parts of peppercorns, 4 parts of salt, 2 parts of garlic, 2 parts of monosodium glutamate, 0.4 parts of spices, 0.3 parts of compound enzyme, 0.3 parts of I+G, 0.08 parts of scallops share;

The butter is crude butter extracted from cows slaughtered in accordance with halal slaughter standards, and is refined into butter meeting the requirements of the food industry through hydration, alkali refining, decolorization, deodorization and other treatments.

The preparation method of the basic sauce comprises the following steps: take a 4cm×4cm×1cm beef block, wash it, marinate it in 35% honey solution for 4 minutes, take it out, drain it, put it into butter at a temperature of 170°C and fry it 4min, take it out, drain, cool to room temperature, cut into small pieces of 2cm×2cm, add small pieces of fried beef quality 3% honey, 2% seasoning, 0.2% 55% liquor, 150% non-alcoholic Bacteria water, mixed evenly, sealed and stored for 5 months, filtered, adjusted the pH value of the filtrate to 5, added 2.5% of its mass cholesterol-degrading bacteria powder to the filtrate, stirred evenly, first at a temperature of 30°C, and a stirring speed of 170r/min Ferment for 3 days, then leave to ferment at 37°C for 48 hours, sterilize and filter, and concentrate the filtrate under reduced pressure to a solid content of 65% to obtain the base sauce;

The seasoning is composed of the following raw materials in mass ratio: 25% of yeast extract, 20% of fermented bean paste, 20% of Chinese prickly ash, 11% of garlic, 8% of ginger, 5% of star anise, 5% of rice pepper, and 2% of cardamom , pear juice 2, lemon juice 2%, accurately weigh the above-mentioned raw materials, mix evenly, and crush to get the seasoning;

The cholesterol-degrading bacteria powder is uniformly mixed with Monascus CGMCC No.4618 powder and Lactobacillus plantarum CCTCC NO.M2014568 powder at a mass ratio of 10:2;

The live bacteria content of the cholesterol-degrading bacteria powder is 9×10 ¹¹ cfu/g.

The preparation method of described sauce, comprises the steps:

1) Select jujube bark and jujube wood that are free from diseases and insect pests, moldy, pollution-free and non-rotten, wash with water respectively, drain and crush, and mix the jujube bark grains and jujube wood grains evenly according to the mass ratio of 1:0.12. Soak in 0.3% sodium bicarbonate solution for 40 minutes, take it out, put it in a sterilizer and keep it under 0.10MPa steam pressure for 20 minutes, cool to room temperature, and then continue to keep it under 0.13MPa steam pressure for 30 minutes to get the mixture A;

Described jujube bark particle diameter is 1.2cm;

The particle diameter of the jujube wood is 0.5cm;

2) Ground beef, mixed with seasoning powder, brown sugar, and vegetable oil according to the mass ratio of 80:9:4:0.4, stirred evenly, sealed, and stood for 1.5 hours to obtain mixture B;

The seasoning powder is composed of the following raw materials in mass ratio: 12% of cumin, 12% of red onion, 11% of garlic, 10% of Zanthoxylum bungeanum, 10% of wasabi, 9% of tamarind, 8% of ginger, 4% of tangerine peel, grass fruit 4%, 4% star anise, 4% cumin, 3% clove, 3% bay leaf, 2% pepper, 2% cinnamon, and 2% cardamom. Accurately weigh the above raw materials, mix them evenly, and crush them until the particle size is 2mm. seasoning powder;

3) Mix mixture A and mixture B according to the mass ratio of 1.3:0.6, put them into a dynamic retort, adopt dynamic retort technology, and separate them at 165°C for 1h, 200°C for 2h, and 260°C for 1.5h. Stage low-temperature dry distillation, the flue gas generated by decomposition is condensed and collected by a serpentine condenser to obtain dry distillation liquid C, dry distillation liquid D and dry distillation liquid E in the corresponding temperature range, and mix well to obtain crude dry distillation liquid;

The parameters of the dynamic retort are: design pressure: 0.35MPa, heating power: 90kW, rotating speed: 3r/min, volume: 4m3 ^;

The charging capacity of the dynamic distillation still is 65% of its effective volume;

When the temperature in the dynamic distillation tank reaches 150°C, nitrogen gas with a purity of 99.9% is introduced as a protective and driving gas until the pyrolysis reaction ends;

The pressure of introducing nitrogen gas is 0.02MPa;

The heating rate in the dynamic retort is 45°C/h;

The mixed mass ratio of the dry distillation liquid C, dry distillation liquid D and dry distillation liquid E is 6:2:0.7;

4) Add n-hexane to the obtained crude dry distillation liquid according to the volume ratio of 1:2.5, shake for 4 minutes, let stand for 10 minutes, remove the n-hexane extract; add ethyl acetate to the remaining part according to the volume ratio of 1:4, Shake for 4 minutes and stand still for 15 minutes to obtain the ethyl acetate extract, repeat three times, combine the ethyl acetate extracts, use a rotary evaporator to remove ethyl acetate below 40°C, and obtain the refined dry distillation liquid;

5) Add 7 times column volume (BV) of refined retort liquid to the pretreated macroporous resin column at a loading rate of 2 mL/min, and use 6 column volumes (BV) of 95% ethanol at a flow rate of 3 mL/min Carry out elution, collect the eluate, remove 95% ethanol below 40°C to obtain a smoked liquid, concentrate under reduced pressure to a solid content of 55% to obtain a seasoning sauce.

The number of parts by weight of the spices is: 35 parts of peppercorns, 28 parts of star anise, 10 parts of cloves, 10 parts of cumin, 6 parts of licorice, 6 parts of white buckle, and 5 parts of grass fruit;

The compound enzyme is formed by uniformly mixing the following raw materials in parts by weight: 11 parts of cholesterol oxidase, 9 parts of chitosan, 3 parts of cellulase, 1.0 part of cysteine, 0.8 part of riboflavin, chlorinated Calcium 0.4 parts;

The preparation method comprises the following steps: Accurately weigh each raw material according to the recipe requirements, add butter and rapeseed oil into a frying pan, heat to 190°C, add ginger and Chinese prickly ash and fry for 1 minute; add Chaotian pepper while stirring , stir-fry at 98°C for 4 minutes; add bean paste and stir-fry at 98°C for 16 minutes; add tempeh and stir-fry at 98°C for 3 minutes; add spices and stir-fry at 98°C for 3 minutes; add sugar and stir-fry at 98°C for 3 minutes; add garlic and stir-fry at 98°C Cook for 6 minutes; add basic sauce and fry at 98°C for 3 minutes; add dried scallops and fry at 98°C for 2 minutes; add salt and fry for 3 minutes; Keep warm and simmer for 15 minutes, add MSG, I+G and fry at 98°C for 2 minutes; remove from the pot and fill to obtain a hot pot bottom material that can effectively prevent oil oxidation, and the temperature of the filling product is controlled at 78°C.

Example 2

A hot pot bottom material that effectively prevents oil oxidation, mainly prepared from the following raw materials in parts by weight: 32 parts of butter, 26 parts of bean paste, 10 parts of tempeh, 10 parts of basic sauce, 7 parts of rapeseed oil, and 7 parts of Chaotian pepper , 7 parts of ginger, 6 parts of seasoning sauce, 4.5 parts of sugar, 3.5 parts of peppercorns, 3.5 parts of salt, 1.5 parts of garlic, 1.5 parts of monosodium glutamate, 0.35 parts of spices, 0.25 parts of compound enzyme, 0.25 parts of I+G, 0.07 parts of scallops share;

The butter is crude butter extracted from cows slaughtered in accordance with halal slaughter standards, and is refined into butter meeting the requirements of the food industry through hydration, alkali refining, decolorization, deodorization and other treatments.

The preparation method of the basic sauce comprises the following steps: take a 4cm×4cm×1cm beef block, wash it, marinate it in 30% honey solution for 3 minutes, take it out, drain it, put it into butter at a temperature of 160°C and fry it 3min, take it out, drain, cool to room temperature, cut into small pieces of 2cm×2cm, add small pieces of fried beef quality 2% honey, 1% seasoning, 0.1% 50% liquor, 100% non-alcoholic Bacteria water, mixed evenly, sealed and stored for 4 months, filtered, adjusted the pH value of the filtrate to 4, added 1.5% of its mass cholesterol-degrading bacteria powder to the filtrate, stirred evenly, first at a temperature of 28°C, and a stirring speed of 160r/min Ferment for 2 days, then leave to ferment at 35°C for 44 hours, sterilize and filter, and concentrate the filtrate under reduced pressure to a solid content of 60% to obtain the base sauce;

The seasoning is composed of the following raw materials in mass ratio: 25% of yeast extract, 20% of fermented bean paste, 20% of Chinese prickly ash, 11% of garlic, 8% of ginger, 5% of star anise, 5% of rice pepper, and 2% of cardamom , pear juice 2, lemon juice 2%, accurately weigh the above-mentioned raw materials, mix evenly, and crush to get the seasoning;

The cholesterol-degrading bacteria powder is uniformly mixed with Monascus CGMCC No.4618 powder and Lactobacillus plantarum CCTCC NO.M2014568 powder in a mass ratio of 8:1;

The live bacteria content of the cholesterol-degrading bacteria powder is 8×10 ¹¹ cfu/g.

The preparation method of described sauce, comprises the steps:

1) Select jujube bark and jujube wood that are free from diseases and insect pests, moldy, pollution-free, and rotten, and are washed with water, drained, and broken, and jujube bark grains and jujube wood grains are mixed evenly according to the mass ratio of 1:0.10. Soak in 0.2% sodium bicarbonate solution for 30 minutes, take it out, put it in a sterilizer and keep it under 0.08MPa steam pressure for 15 minutes, cool to room temperature, and then continue to keep it under 0.11MPa steam pressure for 20 minutes to get the mixture A;

The particle diameter of the jujube bark is 1cm;

The particle diameter of the jujube wood is 0.3cm;

2) Ground beef, mixed with seasoning powder, brown sugar, and vegetable oil according to the mass ratio of 70:8:2:0.2, stirred evenly, sealed, and stood for 1 hour to obtain mixture B;

The seasoning powder is composed of the following raw materials in mass ratio: 12% of cumin, 12% of red onion, 11% of garlic, 10% of Zanthoxylum bungeanum, 10% of wasabi, 9% of tamarind, 8% of ginger, 4% of tangerine peel, grass fruit 4%, 4% star anise, 4% cumin, 3% clove, 3% bay leaf, 2% pepper, 2% cinnamon, 2% cardamom, accurately weigh the above raw materials, mix evenly, and crush until the particle size is 0.5mm Instant seasoning powder;

3) Mix mixture A and mixture B according to the mass ratio of 1:0.4, put them into a dynamic distillation kettle, adopt dynamic distillation process, and keep warm at 150°C for 0.5h, 181°C for 1.5h, and 221°C for 1h respectively. Segmented low-temperature dry distillation, the smoke generated by decomposition is condensed and collected by a serpentine condenser to obtain dry distillation liquid C, dry distillation liquid D and dry distillation liquid E in the corresponding temperature range, and mix well to obtain crude dry distillation liquid;

The parameters of the dynamic retort are: design pressure: 0.35MPa, heating power: 90kW, rotating speed: 3r/min, volume: 4m3 ^;

The charging capacity of the dynamic distillation still is 60% of its effective volume;

When the temperature in the dynamic distillation tank reaches 150°C, nitrogen gas with a purity of 99.9% is introduced as a protective and driving gas until the pyrolysis reaction ends;

The pressure of introducing nitrogen gas is 0.01MPa;

The heating rate in the dynamic retort is 42°C/h;

The mixed mass ratio of the dry distillation liquid C, the dry distillation liquid D and the dry distillation liquid E is 5:1:0.5;

4) Add n-hexane to the obtained crude dry distillation liquid according to the volume ratio of 1:2, shake for 3 minutes, let stand for 10 minutes, remove the n-hexane extract; add ethyl acetate to the remaining part according to the volume ratio of 1:3, Shake for 3 minutes and stand still for 15 minutes to obtain the ethyl acetate extract, repeat three times, combine the ethyl acetate extracts, use a rotary evaporator to remove ethyl acetate below 40°C, and obtain the refined dry distillation liquid;

5) Add 6 times the column volume (BV) of refined dry distillate to the pretreated macroporous resin column at a loading rate of 1 mL/min, and use 5 times the column volume (BV) of 95% ethanol at a flow rate of 2 mL/min Carry out elution, collect the eluate, remove 95% ethanol below 40°C to obtain a smoked liquid, concentrate under reduced pressure until the solid content is 50% to obtain the seasoning sauce.

The number of parts by weight of the spices is: 30 parts of peppercorns, 25 parts of star anise, 8 parts of cloves, 8 parts of fennel, 5 parts of licorice, 5 parts of white buckle, and 4 parts of grass fruit;

The compound enzyme is formed by uniformly mixing the following raw materials in parts by weight: 9 parts of cholesterol oxidase, 8 parts of chitosan, 2 parts of cellulase, 0.8 part of cysteine, 0.5 part of riboflavin, chlorinated Calcium 0.2 parts;

The preparation method includes the following steps: Accurately weigh butter and rapeseed oil according to the recipe requirements, add them into a frying pan, heat to 180°C, add ginger and peppercorns and fry for 1 minute; add Chaotian pepper while stirring, and fry at 90°C Stir-fry for 3 minutes; add bean paste and fry at 90°C for 15 minutes; add tempeh and stir-fry at 90°C for 2 minutes; add spices and fry at 90°C for 2 minutes; add sugar and fry at 90°C for 2 minutes; add garlic and stir-fry at 90°C for 5 minutes Stir-fry with basic sauce at 90°C for 2 minutes; add dried scallops at 90°C for 1 minute; add salt and stir-fry at 90°C for 2 minutes; stir, lower the temperature to 50°C, add seasoning sauce and compound enzyme, stir well, and keep warm For 10 minutes, add MSG and I+G and stir-fry at 90°C for 1 minute; take it out of the pot and fill it to get a hot pot bottom material that can effectively prevent oil oxidation, and the temperature of the filling product is controlled at 70°C.

Example 3

A hot pot bottom material that effectively prevents oil oxidation, mainly prepared from the following raw materials in parts by weight: 34 parts of butter, 28 parts of bean paste, 12 parts of tempeh, 12 parts of basic sauce, 9 parts of rapeseed oil, and 9 parts of Chaotian pepper , 9 parts of ginger, 8 parts of seasoning sauce, 5.5 parts of sugar, 4.5 parts of peppercorns, 4.5 parts of salt, 2.5 parts of garlic, 2.5 parts of monosodium glutamate, 0.45 parts of spices, 0.35 parts of compound enzyme, 0.35 parts of I+G, 00.09 parts of scallops share;

The butter is crude butter extracted from cows slaughtered in accordance with halal slaughter standards, and is refined into butter meeting the requirements of the food industry through hydration, alkali refining, decolorization, deodorization and other treatments.

The preparation method of the basic sauce includes the following steps: take a 4cm×4cm×1cm beef block, wash it, marinate it in 40% honey solution for 5 minutes, take it out, drain it, put it into butter at a temperature of 180°C and fry it 5min, take out, drain, cool to room temperature, cut into small pieces of 2cm×2cm, add small pieces of fried beef quality 4% honey, 3% seasoning, 0.3% 60% liquor, 200% non-alcoholic Bacteria water, mixed evenly, sealed and stored for 6 months, filtered, adjusted the pH value of the filtrate to 6, added 3.5% of its mass cholesterol-degrading bacteria powder to the filtrate, stirred evenly, first at a temperature of 32°C, and a stirring speed of 180r/min Ferment for 4 days, then leave to ferment at 40°C for 52 hours, sterilize and filter, and concentrate the filtrate under reduced pressure to a solid content of 70% to obtain the base sauce;

The seasoning is composed of the following raw materials in mass ratio: 25% of yeast extract, 20% of fermented bean paste, 20% of Chinese prickly ash, 11% of garlic, 8% of ginger, 5% of star anise, 5% of rice pepper, and 2% of cardamom , pear juice 2, lemon juice 2%, accurately weigh the above-mentioned raw materials, mix evenly, and crush to get the seasoning;

The cholesterol-degrading bacteria powder is uniformly mixed with Monascus CGMCC No.4618 powder and Lactobacillus plantarum CCTCC NO.M2014568 powder at a mass ratio of 12:3;

The live bacteria content of the cholesterol-degrading bacteria powder is 7×10 ¹¹ cfu/g.

The preparation method of described sauce, comprises the steps:

1) Select jujube bark and jujube wood that are free from diseases and insect pests, moldy, pollution-free and non-rotten, wash with water, drain, and crush them respectively, mix jujube bark grains and jujube wood grains according to the mass ratio of 1:0.15, and put them in Soak in 0.4% sodium bicarbonate solution for 50 minutes, take it out, put it in a sterilizer and keep it under 0.12MPa steam pressure for 25min, cool to room temperature, and then continue to keep it under 0.15MPa steam pressure for 40min to get the mixture A;

Described jujube bark particle diameter is 1.5cm;

The particle diameter of the jujube wood is 0.7cm;

2) Ground beef, mixed with seasoning powder, brown sugar, and vegetable oil in a mass ratio of 90:10:6:0.6, stirred evenly, sealed, and stood for 2 hours to obtain mixture B;

The seasoning powder is composed of the following raw materials in mass ratio: 12% of cumin, 12% of red onion, 11% of garlic, 10% of Zanthoxylum bungeanum, 10% of wasabi, 9% of tamarind, 8% of ginger, 4% of tangerine peel, grass fruit 4%, 4% star anise, 4% cumin, 3% clove, 3% bay leaf, 2% pepper, 2% cinnamon, and 2% cardamom. Accurately weigh the above raw materials, mix them evenly, and crush them until the particle size is 3mm. seasoning powder;

3) Mix mixture A and mixture B according to the mass ratio of 1.6:0.8, put them into a dynamic retort, and use dynamic retort technology to separate them at 180°C for 1.5h, 220°C for 3h, and 300°C for 2h. Stage low-temperature dry distillation, the flue gas generated by decomposition is condensed and collected by a serpentine condenser to obtain dry distillation liquid C, dry distillation liquid D and dry distillation liquid E in the corresponding temperature range, and mix well to obtain crude dry distillation liquid;

The parameters of the dynamic retort are: design pressure: 0.35MPa, heating power: 90kW, rotating speed: 3r/min, volume: 4m3 ^;

The charging capacity of the dynamic distillation still is 70% of its effective volume;

When the temperature in the dynamic distillation tank reaches 150°C, nitrogen gas with a purity of 99.9% is introduced as a protective and driving gas until the pyrolysis reaction ends;

The pressure of introducing nitrogen gas is 0.03MPa;

The heating rate in the dynamic retort is 48°C/h;

The mixed mass ratio of the dry distillation liquid C, the dry distillation liquid D and the dry distillation liquid E is 7:3:1;

4) Add normal hexane to the obtained crude dry distillation liquid according to the volume ratio of 1:3, shake for 5 minutes, let it stand for 10 minutes, remove the normal hexane extract; add ethyl acetate to the remaining part according to the volume ratio of 1:5, Shake for 5 minutes and stand still for 15 minutes to obtain the ethyl acetate extract, repeat three times, combine the ethyl acetate extracts, use a rotary evaporator to remove the ethyl acetate below 40°C, and obtain the refined dry distillation liquid;

5) Add 8 times the column volume (BV) of refined dry distillate to the pretreated macroporous resin column at a loading rate of 3 mL/min, and use 7 times the column volume (BV) of 95% ethanol at a flow rate of 4 mL/min Carry out elution, collect the eluent, remove 95% ethanol below 40°C to obtain a smoked liquid, concentrate under reduced pressure until the solid content is 60% to obtain the seasoning sauce.

The number of parts by weight of the spices is: 40 parts of peppercorns, 30 parts of star anise, 12 parts of cloves, 12 parts of fennel, 7 parts of licorice, 7 parts of white buckle, and 6 parts of grass fruit;

The compound enzyme is formed by uniformly mixing the following raw materials in parts by weight: 12 parts of cholesterol oxidase, 10 parts of chitosan, 4 parts of cellulase, 1.2 parts of cysteine, 1 part of riboflavin, chlorinated Calcium 0.6 parts;

The preparation method includes the following steps: Accurately weigh butter and rapeseed oil according to the recipe requirements, add them into a frying pan, heat to 200°C, add ginger and Chinese prickly ash and fry for 2 minutes; add Chaotian pepper while stirring, and fry at 105°C Stir-fry for 5 minutes; add bean paste and stir-fry at 105°C for 18 minutes; add tempeh and stir-fry for 4 minutes; add spices and stir-fry for 4 minutes at 105°C; add sugar and stir-fry for 4 minutes at 105°C; add garlic and fry for 7 minutes; Stir-fry basic sauce at 105°C for 4 minutes; add dried scallops and stir-fry at 105°C for 3 minutes; add salt and stir-fry at 105°C for 4 minutes; stir, cool down to 60°C, add seasoning sauce and compound enzyme, stir evenly, and keep warm for 20 minutes , add monosodium glutamate, I+G and stir-fry at 105°C for 3 minutes; take it out of the pot and fill it to get a hot pot bottom material that can effectively prevent oil oxidation, and the temperature of the filling product is controlled at 85°C.

Example 4

A hot pot bottom material that effectively prevents oil oxidation, mainly prepared from the following raw materials in parts by weight: 30 parts of butter, 24 parts of bean paste, 9 parts of tempeh, 9 parts of basic sauce, 6 parts of rapeseed oil, and 6 parts of Chaotian pepper , 6 parts of ginger, 5 parts of seasoning sauce, 4 parts of sugar, 3 parts of peppercorns, 3 parts of salt, 1 part of garlic, 1 part of monosodium glutamate, 0.3 parts of spices, 0.2 parts of compound enzyme, 0.2 parts of I+G, 0.05 parts of scallops ;

The butter is crude butter extracted from cows slaughtered in accordance with halal slaughter standards, and is refined into butter meeting the requirements of the food industry through hydration, alkali refining, decolorization, deodorization and other treatments.

The preparation method of the basic sauce includes the following steps: take a 4cm×4cm×1cm beef block, wash it, marinate it in 30% honey solution for 5 minutes, take it out, drain it, put it into butter at a temperature of 160°C and fry it 5min, take it out, drain, cool to room temperature, cut into small pieces of 2cm×2cm, add small pieces of fried beef quality 2% honey, 3% seasoning, 0.1% 60% liquor, 100% non-alcoholic Bacteria water, mixed evenly, sealed and stored for 6 months, filtered, and the pH value of the filtrate was adjusted to 4, and the cholesterol-degrading bacteria powder with a mass of 3.5% was added to the filtrate, and stirred evenly, first at a temperature of 28°C and a stirring speed of 180r/min. Ferment for 2 days, then leave to ferment at 40°C for 44 hours, sterilize and filter, and concentrate the filtrate under reduced pressure to a solid content of 70% to obtain the base sauce;

The seasoning is composed of the following raw materials in mass ratio: 25% of yeast extract, 20% of fermented bean paste, 20% of Chinese prickly ash, 11% of garlic, 8% of ginger, 5% of star anise, 5% of rice pepper, and 2% of cardamom , pear juice 2, lemon juice 2%, accurately weigh the above-mentioned raw materials, mix evenly, and crush to get the seasoning;

The cholesterol-degrading bacteria powder is uniformly mixed with Monascus CGMCC No.4618 powder and Lactobacillus plantarum CCTCC NO.M2014568 powder in a mass ratio of 8:3;

The live bacteria content of the cholesterol-degrading bacteria powder is 8×10 ¹¹ cfu/g.

The preparation method of described sauce, comprises the steps:

1) Select jujube bark and jujube wood that are free from diseases and insect pests, moldy, pollution-free, and rotten, and are washed with water, drained, and broken, and jujube bark grains and jujube wood grains are mixed evenly according to the mass ratio of 1:0.10. Soak in 0.4% sodium bicarbonate solution for 30 minutes, take it out, put it in a sterilizer and keep it under 0.12MPa steam pressure for 15min, cool to room temperature, and then continue to keep it under 0.15MPa steam pressure for 20min to get the mixture A;

Described jujube bark particle diameter is 1.5cm;

The particle diameter of the jujube wood is 0.3cm;

2) Ground the beef, mixed with seasoning powder, brown sugar, and vegetable oil according to the mass ratio of 70:10:2:0.6, stirred evenly, sealed, and stood for 1 to obtain mixture B;

The seasoning powder is composed of the following raw materials in mass ratio: 12% of cumin, 12% of red onion, 11% of garlic, 10% of Zanthoxylum bungeanum, 10% of wasabi, 9% of tamarind, 8% of ginger, 4% of tangerine peel, grass fruit 4%, 4% star anise, 4% cumin, 3% clove, 3% bay leaf, 2% pepper, 2% cinnamon, 2% cardamom, accurately weigh the above raw materials, mix evenly, and crush until the particle size is 0.5mm Instant seasoning powder;

3) Mix mixture A and mixture B according to the mass ratio of 1:0.8, put them into a dynamic distillation kettle, adopt a dynamic distillation process, and separate them at 150°C for 1.5h, 181°C for 3h, and 221°C for 2h. Stage low-temperature dry distillation, the flue gas generated by decomposition is condensed and collected by a serpentine condenser to obtain dry distillation liquid C, dry distillation liquid D and dry distillation liquid E in the corresponding temperature range, and mix well to obtain crude dry distillation liquid;

The parameters of the dynamic retort are: design pressure: 0.35MPa, heating power: 90kW, rotating speed: 3r/min, volume: 4m3 ^;

The charging capacity of the dynamic distillation still is 60% of its effective volume;

When the temperature in the dynamic distillation tank reaches 150°C, nitrogen gas with a purity of 99.9% is introduced as a protective and driving gas until the pyrolysis reaction ends;

The pressure of introducing nitrogen gas is 0.03MPa;

The heating rate in the dynamic retort is 42°C/h;

The mixed mass ratio of the dry distillation liquid C, the dry distillation liquid D and the dry distillation liquid E is 7:1:1;

4) Add n-hexane to the obtained crude dry distillation liquid according to the volume ratio of 1:2, shake for 5 minutes, let stand for 10 minutes, remove the n-hexane extract; add ethyl acetate to the remaining part according to the volume ratio of 1:3, Shake for 5 minutes and stand still for 15 minutes to obtain the ethyl acetate extract, repeat three times, combine the ethyl acetate extracts, use a rotary evaporator to remove the ethyl acetate below 40°C, and obtain the refined dry distillation liquid;

5) Add 6 times the column volume (BV) of refined dry distillate to the pretreated macroporous resin column at a loading rate of 3 mL/min, and use 5 times the column volume (BV) of 95% ethanol at a flow rate of 4 mL/min Carry out elution, collect the eluate, remove 95% ethanol below 40°C to obtain a smoked liquid, concentrate under reduced pressure until the solid content is 50% to obtain the seasoning sauce.

The number of parts by weight of the spices is: 30 parts of peppercorns, 30 parts of star anise, 8 parts of cloves, 12 parts of fennel, 5 parts of licorice, 7 parts of white buckle, and 4 parts of grass fruit;

The compound enzyme is formed by uniformly mixing the following raw materials in parts by weight: 9 parts of cholesterol oxidase, 10 parts of chitosan, 2 parts of cellulase, 1.2 parts of cysteine, 0.5 parts of riboflavin, chlorinated Calcium 0.6 parts;

The preparation method is the same as in Example 1, and the hot pot bottom material that can effectively prevent the oxidation of oil and fat can be obtained after being taken out of the pot and filled.

Example 5

A hot pot bottom material that effectively prevents oil oxidation, mainly prepared from the following raw materials in parts by weight: 36 parts of butter, 30 parts of bean paste, 13 parts of tempeh, 13 parts of basic sauce, 10 parts of rapeseed oil, and 10 parts of Chaotian pepper , 10 parts of ginger, 9 parts of seasoning sauce, 6 parts of sugar, 5 parts of peppercorns, 5 parts of salt, 3 parts of garlic, 3 parts of monosodium glutamate, 0.5 parts of spices, 0.4 parts of compound enzymes, 0.4 parts of I+G, 0.1 parts of scallops ;

The butter is crude butter extracted from cows slaughtered in accordance with halal slaughter standards, and is refined into butter meeting the requirements of the food industry through hydration, alkali refining, decolorization, deodorization and other treatments.

The preparation method of the basic sauce includes the following steps: take a 4cm×4cm×1cm beef block, wash it, marinate it in 40% honey solution for 3 minutes, take it out, drain it, put it into butter at a temperature of 180°C and fry it 3min, take it out, drain, cool to room temperature, cut into small pieces of 2cm×2cm, add small pieces of fried beef quality 4% honey, 1% seasoning, 0.3% 50% liquor, 200% non-alcoholic Bacteria water, mixed evenly, sealed and stored for 4 months, filtered, and the pH value of the filtrate was adjusted to 6, and the cholesterol-degrading bacteria powder with a mass of 1.5% was added to the filtrate, and stirred evenly, first at a temperature of 32°C and a stirring speed of 160r/min. Ferment for 4 days, then leave to ferment at 35°C for 52 hours, sterilize and filter, and concentrate the filtrate under reduced pressure to a solid content of 60% to obtain the base sauce;

The seasoning is composed of the following raw materials in mass ratio: 25% of yeast extract, 20% of fermented bean paste, 20% of Chinese prickly ash, 11% of garlic, 8% of ginger, 5% of star anise, 5% of rice pepper, and 2% of cardamom , pear juice 2, lemon juice 2%, accurately weigh the above-mentioned raw materials, mix evenly, and crush to get the seasoning;

The cholesterol-degrading bacteria powder is uniformly mixed with Monascus CGMCC No.4618 powder and Lactobacillus plantarum CCTCC NO.M2014568 powder at a mass ratio of 12:1;

The live bacteria content of the cholesterol-degrading bacteria powder is 9×10 ¹¹ cfu/g.

The preparation method of described sauce, comprises the steps:

1) Select jujube bark and jujube wood that are free from diseases and insect pests, moldy, pollution-free and non-rotten, wash with water, drain, and crush them respectively, mix jujube bark grains and jujube wood grains according to the mass ratio of 1:0.15, and put them in Soak in 0.2% sodium bicarbonate solution for 50 minutes, take it out, put it in a sterilizer and keep it under 0.08MPa steam pressure for 25 minutes, cool to room temperature, and then continue to keep it under 0.11MPa steam pressure for 40 minutes to get the mixture A;

The particle diameter of the jujube bark is 1cm;

The particle diameter of the jujube wood is 0.7cm;

2) Ground beef, mixed with seasoning powder, brown sugar, and vegetable oil according to the mass ratio of 90:8:6:0.2, stirred evenly, sealed, and stood for 2 hours to obtain mixture B;

The seasoning powder is composed of the following raw materials in mass ratio: 12% of cumin, 12% of red onion, 11% of garlic, 10% of Zanthoxylum bungeanum, 10% of wasabi, 9% of tamarind, 8% of ginger, 4% of tangerine peel, grass fruit 4%, 4% star anise, 4% cumin, 3% clove, 3% bay leaf, 2% pepper, 2% cinnamon, and 2% cardamom. Accurately weigh the above raw materials, mix them evenly, and crush them until the particle size is 3mm. seasoning powder;

3) Mix mixture A and mixture B according to the mass ratio of 1.6:0.4, put them into a dynamic retort, and adopt a dynamic retort process to heat at 180°C for 0.5h, 220°C for 1.5h, and 300°C for 1h. Segmented low-temperature dry distillation, the smoke generated by decomposition is condensed and collected by a serpentine condenser to obtain dry distillation liquid C, dry distillation liquid D and dry distillation liquid E in the corresponding temperature range, and mix well to obtain crude dry distillation liquid;

The parameters of the dynamic retort are: design pressure: 0.35MPa, heating power: 90kW, rotating speed: 3r/min, volume: 4m3 ^;

The charging capacity of the dynamic distillation still is 70% of its effective volume;

When the temperature in the dynamic distillation tank reaches 150°C, nitrogen gas with a purity of 99.9% is introduced as a protective and driving gas until the pyrolysis reaction ends;

The pressure of introducing nitrogen gas is 0.01MPa;

The heating rate in the dynamic retort is 48°C/h;

The mixed mass ratio of the dry distillation liquid C, dry distillation liquid D and dry distillation liquid E is 5:3:0.5;

4) Add normal hexane to the obtained crude dry distillation liquid according to the volume ratio of 1:3, shake for 3 minutes, let stand for 10 minutes, remove the normal hexane extract; add ethyl acetate to the remaining part according to the volume ratio of 1:5, Shake for 3 minutes and stand still for 15 minutes to obtain the ethyl acetate extract, repeat three times, combine the ethyl acetate extracts, use a rotary evaporator to remove ethyl acetate below 40°C, and obtain the refined dry distillation liquid;

5) Add 8 times the column volume (BV) of refined dry distillate to the pretreated macroporous resin column at a loading rate of 1 mL/min, and use 7 times the column volume (BV) of 95% ethanol at a flow rate of 2 mL/min Carry out elution, collect the eluent, remove 95% ethanol below 40°C to obtain a smoked liquid, concentrate under reduced pressure until the solid content is 60% to obtain the seasoning sauce.

The number of parts by weight of the spices is: 40 parts of peppercorns, 25 parts of star anise, 12 parts of cloves, 8 parts of cumin, 7 parts of licorice, 5 parts of white buckle, and 6 parts of grass fruit;

The compound enzyme is formed by uniformly mixing the following raw materials in parts by weight: 12 parts of cholesterol oxidase, 8 parts of chitosan, 4 parts of cellulase, 0.8 part of cysteine, 1 part of riboflavin, chlorinated Calcium 0.2 parts;

The preparation method is the same as in Example 1, and the hot pot bottom material that can effectively prevent the oxidation of oil and fat can be obtained after being taken out of the pot and filled.

Example 6 Detection of functional indicators of the smoked liquid prepared by the present invention

Taking the smoked liquid prepared in Example 1 of the present invention and the commercially available smoked liquid as samples, the flavor, polyphenols, carbonyl compounds, pH value, yield and 3,4-benzo Pyrene, to determine the functional characteristics and food safety of the smoked liquid, the test results are shown in Table 1:

Table 1; Test results of performance indicators of smoked and roasted liquid

project commercial smoke liquid Smoked liquid of the present invention difference flavor smoky Smoked and grilled flavor based on the aroma of beef significantly Yield (%) 38 52 +36.8% Polyphenols (mg/L) 18.3 34.8 +90.1% Carbonyl compounds (mg/L) 9.81 17.9 +82.5% pH value 2.8 3.4 +21.4% 3. 4-Benzopyrene (μg/L) not detected not detected 0

The above test results show that: compared with the existing smoked liquid, the smoked and roasted liquid prepared by the present invention has a special flavor of smoked and roasted, with beef flavor as the main body, combined with outstanding comprehensive flavors such as seasoning and smoke, and can replace the prior art The flavors and fragrances in it are very suitable as the main raw material of hot pot bottom material; the content of polyphenols and carbonyl compounds is high, which are increased by 90.1% and 82.5% respectively, and the antioxidant properties, flavor and functionality (substances) are significantly improved; pH The bacteriostasis value increased slightly, and the bacteriostasis decreased, but the effect was not large, and it still had strong bacteriostasis, and the shelf life of the prepared hot pot bottom material could reach 18 months; it did not contain 3, 4-benzopyrene, food safety Strong.

It should be noted that the smoked liquids prepared in Examples 2-5 of the present invention also have the above-mentioned experimental effects, and there is little difference between each embodiment and the above-mentioned experimental effects.

Embodiment 7 The main quality index detection of different storage periods of hot pot bottom material of the present invention

With the chafing dish base material prepared in Example 1 of the present invention and the commercially available chafing dish base material of the same type and the same production date as test samples, they were stored for 12 months, 15 months, and 18 months respectively according to conventional standard storage methods, and the hot pot bottom material was detected. The main quality indicators of raw materials: acid value, peroxide value (GB/T 20293, GB/T 5009.37); coliform bacteria (GB 4789.3 plate count method), the test results are shown in Table 2

Table 2: Test results of main quality indicators of hot pot bottom ingredients in different storage periods

The above results show that: compared with the same type of chafing dish bottom material on the market with the same production date, although the difference in biological stability is not large, there is a huge gap in the degree of oxidative rancidity and hydrolytic rancidity of oil in the hot pot bottom material. After 12 months, After 15 months and 18 months of standard storage test, the peroxide value decreased by 109%, 58% and 27% respectively; the acid value decreased by 45%, 39% and 33% respectively. Therefore, compared with the prior art, the hot pot bottom material prepared by the present invention has strong abiotic stability and biological stability, and the shelf life can reach 15-18 months, and the hot pot bottom material available on the market is up to 12 months. The scheme is advanced and practical.

It should be noted that: the hot pot bottom materials prepared in Examples 2-5 of the present invention also have the above-mentioned experimental effects, and there is little difference between each embodiment and the above-mentioned experimental effects.

Embodiment 8 Anti-oxidation performance test of chafing dish bottom material of the present invention

Using the hot pot bottom material prepared in Examples 1-5 of the present invention and the commercially available hot pot bottom material test sample of the same type and the same production date, use a differential scanning calorimeter to test the oxidation induction period of the sample, with reference to GB/T 19466.6-2009 The test temperature is 200°C, the heating rate is 20K/min, the flow rate of protective gas in nitrogen atmosphere is 60mL/min, the flow rate of purge gas is 20mL/min, and the flow rate of oxygen in oxygen atmosphere is 20mL/min. The oxidation induction period is the time required to measure the anti-oxidation stabilization system in the sample to inhibit its oxidation in an oxygen or air atmosphere, with a constant rate of heating or a constant temperature at a specified temperature. Based on this, the antioxidant effect of the hot pot bottom material is relatively evaluated, and the test results are shown in Table 3:

Table 3: Oxidation induction period of hot pot base

project Example 1 Example 2 Example 3 Example 4 Example 5 average commercially available difference Oxidation induction period (min) 8.8 8.7 8.4 8.8 8.8 8.7 4.5 93.3%

The above results show that: the oxidation induction time of the hot pot bottom material of the present invention is long, which is 93.3% longer than that of the commercially available oxidation induction time, indicating that the same oxidation degree is reached. The required reaction time is long, requires a long time to induce, and has significant antioxidant properties.

Embodiment 9 The cholesterol conversion rate (performance) test of chafing dish bottom material of the present invention

With the chafing dish bottom material prepared by the embodiment of the present invention 1 as sample 1, the chafing dish bottom material prepared without adding compound enzyme in the preparation method of the embodiment of the present invention 1 is sample 2 as contrast, according to GB/T 5009.128-2003 " food The detection method of "Determination of Cholesterol" respectively detects the cholesterol content of sample 1 and sample 2 just out of the pot and their prepared soup, and calculates the conversion rate. The results are shown in Table 4:

Soup preparation method: mix the hot pot base (sample 1 and sample 2) and water evenly according to the mass ratio of 1:4.5, raise the temperature to 55°C, keep it warm for 25 minutes, continue to add 4.5 times the hot pot base water, and boil to get the soup material.

Table 4: Test results of cholesterol content in different samples

project Just out of the pot hot pot base Just out of the hot pot pot base to make soup Sample 2 (mg/100g) 55.5 6.2 Sample 1 (mg/100g) 20.3 1.1 Conversion rate(%) 63.4 98(82.2)

The above results show that the hot pot bottom material prepared by the present invention has a strong conversion rate of cholesterol up to 63.4%, and after being prepared into soup, the conversion rate is further 82.2%, and the final conversion rate is 98%, which will be more harmful to the human body and hot pot Cholesterol is converted into cholest-4en-3 ketone, which can prevent and treat liver disease, resist obesity, and lower blood lipids, thereby effectively preventing hyperlipidemia, arteriosclerosis, coronary heart disease and other cardiovascular and cerebrovascular diseases, and from At the source, the possibility of carcinogens produced by cholesterol at high temperatures is eliminated, which greatly improves the food safety of hot pot bottoms.

It should be noted that: the hot pot bottom materials prepared in Examples 2-5 of the present invention also have the above-mentioned experimental effects, and there is little difference between each embodiment and the above-mentioned experimental effects.

The laboratory evaluation test of embodiment 10 chafing dish bottom material of the present invention

Taking the chafing dish base material prepared in Example 1 of the present invention and the commercially available hot pot base material of the same type and the same date of production as samples, 24 personnel were invited to evaluate the present invention and the commercially available chafing dish base material according to the laboratory evaluation method (taking an appropriate amount of samples) , under natural light, put the sample in a clean white enamel dish, observe its appearance, color, presence or absence of impurities, smell its smell, and taste its taste according to the eating method.), sensory scoring, in which professional and non-professionals each 12 people, 4 young professionals, 4 middle-aged and 4 elderly, 50% male and 50% male, 3 non-professional teenagers, 3 young, middle-aged, and 500 elderly, 50% male and 50% male; Scoring includes outer color (20 points), taste (25 points) points), odor (30 points), and state (25 points), the scoring personnel independently conduct the four aspects without affecting each other, so as to ensure the accuracy of the evaluation results. Statistics were made on the evaluation results, and the average scores were approximate values, and integers were reserved, see Table 5 for details:

Table 5: Statistical results of sensory evaluation

Note: Different uppercase letters in the same line indicate extremely significant difference (P<0.01), and the same letter indicates no significant difference (P>0.05).

The above results show that the hot pot bottom material of the present invention has a pure mouthfeel, suitable spicy taste, strong smoked and roasted flavor, outstanding beef flavor, and comprehensive flavors such as seasonings, fruits, esters, alcohol, honey, and tempeh. It is a precedent for the organic fusion of hot pot base materials; it is obviously superior to commercially available hot pot base materials in terms of taste, smell and state, and is also suitable for consumers of different ages and consumption levels.

It should be noted that: the hot pot bottom materials prepared in Examples 2-5 of the present invention also have the above-mentioned experimental effects, and there is little difference between each embodiment and the above-mentioned experimental effects.

The market launch test of embodiment 11 chafing dish bottom material of the present invention

In Wuzhong City of Ningxia Hui Autonomous Region, Urumqi City of Xinjiang Uygur Autonomous Region, Lanzhou City of Gansu Province, Xining City of Qinghai Province, Dali City of Yunnan Province, and Guiyang City of Guizhou Province, 100 Muslim consumers were randomly surveyed, respectively, for example 1 The aroma, numbing taste, spicy taste, umami taste and taste of the prepared hot pot base were scored and evaluated: 5 points for very liking, 4 points for liking, 3 points for general, 2 points for disliking, and 1 point for disliking very much. Statistical result is that 95% of people like or like the fragrance of the hot pot bottom material very much; 92% of the people like or like the numb taste of the hot pot bottom material very much; Spicy taste; 96% of people like or like the umami taste of the hot pot bottom material very much; 93% of people like or like the mouthfeel of the hot pot bottom material very much.

In addition, among the 100 people in Wuzhong City, 97% like or very much like the overall flavor of the hot pot bottom material; among the 100 people in Urumqi City, 93% like or very much like the overall flavor of the hot pot bottom material; Among the 100 people in Xining City, 92% like or very much like the overall flavor of the hot pot bottom material; among the 100 people in Xining City, 95% like or very much like the overall flavor of the hot pot bottom material; Among the 100 people in Guiyang City, 90% like or very much like the overall flavor of the hot pot bottom material; among the 100 people in Guiyang City, 92% like or very much like the overall flavor of the hot pot bottom material. It can be seen that the hot pot bottom material prepared by the method provided by the invention has all obtained good evaluations among Muslim consumers in different regions and different nationalities in China.

It should be noted that: the hot pot bottom materials prepared in Examples 2-5 of the present invention also have the above-mentioned experimental effects, and there is little difference between each embodiment and the above-mentioned experimental effects.

Claims (10)

1. a kind of chafing dish bottom flavorings for effectively preventing Oxidation of Fat and Oils, mainly prepared by the raw material of following parts by weight：Butter 30-36 Part, thick broad-bean sauce 24-30 parts, fermented soya bean 9-13 parts, basic sauce 9-13 parts, rapeseed oil 6-10 parts, capsicum annum fasciculatum 6-10 parts, ginger 6-10 Part, tartar sauce 5-9 parts, white sugar 4-6 parts, pepper grain 3-5 parts, salt 3-5 parts, garlic 1-3 parts, monosodium glutamate 1-3 parts, spice 0.3- 0.5 part, complex enzyme 0.2-0.4 parts, I+G 0.2-0.4 parts, dried scallop powder 0.05-0.1 parts；

The basic sauce be beef is cooled down after butter frying, stripping and slicing, and proper honey, white wine, flavoring for mixture, sealing storage Deposit, then fermented through cholesterol degradation bacterium, filter, concentrate and be made；

The tartar sauce is using beef, seasoning powder, brown sugar, common jujube bark, jujube wood, vegetable oil as primary raw material, is segmented through low temperature dynamic State destructive distillation, it is concentrated under reduced pressure and is made；

The complex enzyme is uniformly mixed by the raw material of following parts by weight：Cholesterol oxidase 9-12 parts, chitosan 8- 10 parts, cellulase 2-4 parts, cysteine 0.8-1.2 parts, riboflavin 0.5-1 parts, calcium chloride 0.2-0.6 parts.

2. chafing dish bottom flavorings as claimed in claim 1, it is characterised in that the preparation method of the basic sauce, comprise the following steps： 4cm × 4cm × 1cm beef clod is taken, is cleaned, is put in 30-40% honey solution and be pickled 3-5min, take out, drain, be put into temperature Fried 3-5min in the butter of 160-180 DEG C of degree, takes out, drains, be cooled to room temperature, cut into 2cm × 2cm fritter, adds Fritter fried beef quality 2-4% honey, 1-3% flavoring, 0.1-0.3% 50-60 degree white wine, 100-200%'s Sterilized water, uniformly mixing, it is sealed and stored 4-6 months, filtering, regulation filtrate pH value is 4-6, and its quality 1.5- is added into filtrate 3.5% cholesterol degradation bacteria powder, stirs, and is sent out first in 28-32 DEG C of temperature, speed of agitator 160-180r/min conditions Ferment 2-4d, then it is concentrated into solid content in 35-40 DEG C of temperature, standing for fermentation 44-52h, aseptic filtration, filtrate decompression and is 60-70% produces basic sauce；

The flavoring is made up of the raw material of following mass ratio：It is yeast extract 25%, black bean sauce 20%, Chinese prickly ash 20%, big Garlic 11%, ginger 8%, Chinese anise 5%, rice green pepper 5%, cardamom 2%, snow pear juice 2, lemon juice 2%, accurately weigh above-mentioned original Material, uniformly mixing, broken produce flavoring.

3. chafing dish bottom flavorings as claimed in claim 2, it is characterised in that the cholesterol degradation bacteria powder is by monascus CGMCC No.4618 pulvis and Lactobacillus plantarum CCTCC NO.M2014568 pulvis 8-12 in mass ratio:1-3 is uniformly mixed, living Bacterial content is 7 × 10¹¹-9×10¹¹cfu/g。

4. chafing dish bottom flavorings as claimed in claim 1, it is characterised in that the preparation method of the tartar sauce, comprise the following steps：

1) no disease and pests harm, the common jujube bark to be rotted without mouldy, pollution-free, nothing, jujube wood are selected, is cleaned, drained, crushed with water respectively, By common jujube bark grain and jujube wood grain according to mass ratio 1:0.10-0.15 is well mixed, and is soaked in 0.2-0.4% sodium bicarbonate solution 30-50min is steeped, is taken out, is put in sterilization kettle and keep 15-25min under 0.08-0.12MPa steam pressures, be cooled to room temperature, so After continue under 0.11-0.15MPa steam pressures and keep 20-40min, obtain compound A；

2) beef is rubbed, with seasoning powder, brown sugar, vegetable oil according to mass ratio 70-90:8-10:2-6:0.2-0.6 is mixed, and is stirred Mix uniformly, sealing, stand 1-2h, obtain compound B；

The seasoning powder is formed with the raw material by following mass ratio：Cumin 12%, red green onion 12%, garlic 11%, Chinese prickly ash 10%, mountain Certain herbaceous plants with big flowers 10%, tamarind 9%, ginger 8%, dried orange peel 4%, tsaoko 4%, Chinese anise 4%, fennel seeds 4%, cloves 3%, spiceleaf 3%th, pepper 2%, cassia bark 2%, cardamom 2%, accurately weigh above-mentioned raw materials, and uniformly mixing, is crushed to particle diameter and is produced for 0.5-3mm Seasoning powder；

3) by compound A, compound B according to mass ratio 1-1.6:0.4-0.8 is mixed, and is put into dynamic retort, using dynamic Distillation process, enter respectively at 150-180 DEG C of 0.5-1.5h, 181-220 DEG C of insulation 1.5-3h, 221-300 DEG C of insulation insulation 1-2h Row segmentation low temperature distillation, flue gas caused by decomposition are collected through serpentine condenser condensation and obtain dry distillation liquid C, the destructive distillation of relevant temperature section Liquid D and dry distillation liquid E, it is in mass ratio 5-7:1-3:0.5-1 mixes to obtain thick dry distillation liquid.

4) into the thick dry distillation liquid of gained according to volume ratio 1:2-3 ratio adds n-hexane, shakes 3-5min, stands 10min, Remove n-hexane extract；Remainder is according to volume ratio 1:3-5 ratio adds ethyl acetate, shakes 3-5min, stands 15min, ethyl acetate extract is obtained, in triplicate, ethyl acetate extract is merged, with Rotary Evaporators in less than 40 DEG C Ethyl acetate is removed, as refined dry distillation liquid；

5) the refined dry distillation liquid of 6-8 times of column volume (BV) is added to the macropore tree of pretreatment with 1-3mL/min loading speed On fat post, use the ethanol of 5-7 times of column volume (BV) 95% to be eluted with 2-4mL/min flow velocity, eluent is collected, in 40 DEG C Liquid must be fire-cureed by removing 95% ethanol below, be concentrated under reduced pressure into solid content and produced tartar sauce for 50-60%.

5. chafing dish bottom flavorings as claimed in claim 4, it is characterised in that step 1) the common jujube bark grain particle diameter is 1-1.5cm, institute It is 0.3-0.7cm to state jujube wood grain particle diameter.

6. chafing dish bottom flavorings as claimed in claim 4, it is characterised in that step 3) the dynamic retort inventory is effective for its The 60-70% of volume.

7. chafing dish bottom flavorings as claimed in claim 4, it is characterised in that step 3) the dynamic destructive distillation temperature in the kettle reaches 150 DEG C when be passed through the nitrogen that purity is 99.9%, pressure 0.01-0.03MPa, as protecting and driving gas, until pyrolytic reaction Terminate.

8. chafing dish bottom flavorings as claimed in claim 4, it is characterised in that heating ramp rate in step 3) the dynamic retort For 42-48 DEG C/h.

9. chafing dish bottom flavorings as claimed in claim 1, it is characterised in that the parts by weight of the spice, which form, is：Pepper grain 30-40 parts, anistree 25-30 parts, cloves 8-12 parts, fennel seeds 8-12 parts, radix glycyrrhizae 5-7 parts are white to detain 5-7 parts, tsaoko 4-6 parts.

10. the preparation method of chafing dish bottom flavorings as described in claim 1-9 is any, it is characterised in that comprise the following steps：By formula It is required that accurately weighing each raw material, butter, rapeseed oil are added in frying pot, are heated to 180 DEG C -200 DEG C, lower ginger, pepper grain Frying 1-2 minutes；Capsicum annum fasciculatum, 90 DEG C of -105 DEG C of frying 3-5 minutes are added while stirring；Lower 90 DEG C of -105 DEG C of fryings of thick broad-bean sauce 15-18 minutes；Lower 90 DEG C of -105 DEG C of frying 2-4 minutes of fermented soya bean；Lower 90 DEG C of -105 DEG C of frying 2-4 minutes of spice；Lower white sugar 90 DEG C -105 DEG C of frying 2-4 minutes；Lower 90 DEG C of -105 DEG C of frying 5-7 minutes of garlic；Lower 90 DEG C of 2-4 points of -105 DEG C of fryings of basic sauce Clock；Lower 90 DEG C of -105 DEG C of frying 1-3 minutes of dried scallop powder；Lower 90 DEG C of -105 DEG C of frying 2-4 minutes of salt；Stirring, be cooled to 50 DEG C- 60 DEG C, lower tartar sauce, complex enzyme, stir, be incubated and boil in a covered pot over a slow fire 10-20min processed, 90 DEG C of lower monosodium glutamate, I+G 1-3 points of -105 DEG C of fryings Clock；Off the pot, filling to produce the chafing dish bottom flavorings for effectively preventing Oxidation of Fat and Oils, filling product temperature control is 70-85 DEG C.