The amount of oil hot pot base material is gradually increasing, and the oil has temperature sensitivity and thixotropy, so its viscosity and fluidity are affected by the double effect of temperature and shear, which is easy to produce uneven phenomenon in the filling and conveying, thus limiting its high-speed conveying. Therefore, determining the rheological characteristics of the material is essential for optimizing high-speed conveying and filling processes, as it offers critical insights. The effects of solid content, shear and temperature on the rheological properties of the mixture of pure butter and spice powder were studied by rotating rheometer system. The solid content of oil significantly affected the initial viscosity and the viscosity drop temperature at low shear rate. At 1 s–1 shear rate, the viscosity drop temperature of 50% solid content material was about 5 ℃ lower than that of pure butter. All materials met the characteristics of pseudoplastic fluid, and the rheological behavior could be well fitted by the Power law model and Carreau model. The n values of the mixed materials were all lower than 0 at non-high temperature (≤75 ℃), and the solid content and temperature had different degrees of effect on the equilibrium viscosity, critical shear stress, yield stress and thixotropy of the materials. The identification of key rheological characteristics will help to select conveying conditions and parameters and optimize the conveying stability.