Hot Pot Base Carves Out a Ten-Billion-Yuan Market as Stirring Woks and Vacuum Packaging Hold the Quality Line

Food Machinery Equipment Network Market Analysis

】"No problem is so big that a hotpot cannot solve it; if there is, then two hotpots." This is a popular "meme" online nowadays, and it is not hard to see people's love for hotpot. As one of China's traditional delicacies, hotpot has in recent years grown into a red-hot track in the catering industry, with a market size approaching one trillion yuan. As the hotpot scale expands rapidly, upstream industries represented by hotpot base seasoning have also met development opportunities.

Hotpot base seasoning is the seasoning used to prepare hotpot soup, and can be said to be the soul of hotpot. As a subdivided category of compound seasonings, hotpot base seasoning has achieved rapid growth riding the tailwind of hotpot catering. Data shows that in 2021 China's hotpot base seasoning market size was 33.2 billion yuan, up 27.35% year on year, and is expected to increase to 50 billion yuan by 2025.

With consumption upgrading, many hotpot brands and chain stores are gradually requiring hotpot base seasoning to be standardized and process-based, and in the past two years, affected by the pandemic, people have had more opportunities to cook at home and demand for hotpot base seasoning has gradually risen. As a result, hotpot base seasoning production is also slowly transforming toward automation and large-scale operation.

It is understood that early hotpot base seasoning was all stir-fried by hand; during the stir-frying process it needed real-time stirring to avoid burning the pot, and seasoning and heat were entirely controlled manually, which was not only inefficient and time- and labor-consuming, but also could not guarantee the quality of the finished product. As the hotpot catering market continues to expand, manual stir-frying can no longer meet market demand. To expand hotpot base seasoning capacity and improve product quality, processing enterprises have begun to introduce automated processing equipment such as stirring woks and vacuum packaging machines to empower hotpot base seasoning production.

The stirring wok is powered, and has the characteristics of fast heating, even heating and not burning the pot. In addition, the stirrer in the wok can adjust its speed as needed so that materials mix evenly and finished-product quality is guaranteed. It is worth mentioning that some stirring woks also have a pot-tilting discharge function, greatly saving manpower and reducing labor intensity while also improving the production efficiency of hotpot base seasoning.

Vacuum packaging machines are also equipment commonly used in hotpot base seasoning production. Hotpot base seasoning packaged under vacuum is more hygienic, convenient for long-distance transport, and effectively expands the product's sales radius. In addition, vacuum packaging machines can achieve efficient production, packaging dozens of bags of product per minute; after packaging, they can not only extend the product's shelf life but also raise the product's grade and attract consumers.

As demand for hotpot base seasoning rises on both the B-end and C-end, the hotpot base seasoning market has large room for growth. Facing fierce

, manufacturers need to deeply cultivate their products, strictly control product quality, and also innovate according to market needs to develop more flavorful and nutritious hotpot base seasoning products; only then can they better capture consumers' hearts.

——This article is reprinted from China Packaging Network (pack.cn), original link: http://news.pack.cn/show-379300.html