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Preparation method of composite sauce
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A technology of seasoning sauce and monosodium glutamate, which is applied in the field of preparation of compound seasoning sauce, can solve the problems of impure product aroma, shortened shelf life, air pollution, etc., and achieve the effect of saving storage cost, long storage time and good taste
Inactive Publication Date: 2013-04-24
SHANGHAI GENIFOODS CO LTD
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Problems solved by technology
[0002] At present, there are many extracted Zanthoxylum bungeanum oils on the market, such as Youjiateng pepper oil, Changkang Zanthoxylum bungeanum oil, etc. These products are produced by solvent extraction, and the defects of this method are: first, the residual solvent makes the aroma of the product impure; It is the volatilization of the solvent during the heating process that increases the cost of the product virtually and causes a certain degree of pollution to the atmospheric environment
[0003] The same oily dressings as these products, such as Kewpie salad dressing, but these products contain more vinegar, so that the water content in the product increases, the shelf life is shortened, or preservatives are often added to extend the shelf life
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preparation example Construction
[0021] The invention relates to a preparation method of compound sauce, which comprises the following raw materials in parts by weight: 70-76 parts of scallion oil, 1-4 parts of green onion powder, 1-4 parts of green pepperpowder, 1-5 parts of edible salt, 0.5 parts of monosodium glutamate -2 parts, food coloring 0.005-0.02 parts, tea polyphenols 0.01-0.05 parts.
[0022] Preferably, the compound sauce includes the following raw materials in parts by weight: 70-75 parts of scallion oil, 1-4 parts of green onion powder, 1-4 parts of green pepper powder, 1-5 parts of edible salt, 0.5-2 parts of monosodium glutamate 0.005-0.02 parts of food coloring, 0.3-0.7 parts of scallion oil essence, 0.02-0.2 parts of prickly ash essence, and 0.01-0.05 parts of tea polyphenols.
[0023] The food coloring is composite coloring or natural coloring. The composite pigment is composite green pigment, and the natural pigment is gardenia blue or gardenia yellow.
[0024] The preparation method o...
Embodiment 1
[0028] 70 parts of scallion oil, 4 parts of green onion powder, 1 part of green pepper powder, 5 parts of edible salt, 0.5 part of monosodium glutamate, 0.02 part of food coloring, 0.01 part of tea polyphenols.
[0029] a. Deseeding the green peppercorns: the green peppercorns are manually crushed and peeled off to remove the green pepper seeds, dried and crushed to make green pepper powder;
[0030] b. Mix green onion powder, green pepper powder, edible salt, monosodium glutamate and pigment to make a small material, add shallot oil, stir and heat for low-temperature extraction, heat up to 95°C and continue heating for 10 minutes, cool to below 60°C After adding the tea polyphenols and stirring evenly, the compound seasoning sauce is obtained.
Embodiment 2
[0032] 72 parts of scallion oil, 3.5 parts of green onion powder, 2 parts of green pepper powder, 4 parts of edible salt, 1 part of monosodium glutamate, 0.015 parts of food coloring, 0.02 parts of tea polyphenols.
[0033] a. Deseeding the green peppercorns: the green peppercorns are manually crushed and peeled off to remove the green pepper seeds, dried and crushed to make green pepper powder;
[0034] b. Mix green onion powder, green pepper powder, edible salt, monosodium glutamate and pigment to make a small material, add shallot oil, stir and heat for low-temperature extraction, heat up to 95°C and continue heating for 10 minutes, cool to below 60°C After adding the tea polyphenols and stirring evenly, the compound seasoning sauce is obtained.
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Abstract
The invention relates to a preparation method of composite sauce. The composite sauce comprises the following raw materials in parts by weight: 70-76 parts of scallion oil, 1-4 parts of scallion powder, 1-4 parts of green pricklyash peel, 1-5 parts of edible salt, 0.5-2 parts of monosodium glutamate, 0.005-0.02 part of food coloring and 0.01-0.05 part of tea polyphenol. The composite sauce has the advantages that firstly, the color is a breakthrough as no sauce on the current market is jade green; the aroma is slowly extracted at low temperature, so that the aromas of the green pricklyash peel and the scallion are totally blended and the fresh numb flavor of green peppers is optimally maintained; secondly, the composite sauce saves the storage cost of the green pricklyash peel in a kitchen and the manual cost in a use process and the green pricklyash peel has good taste after undergoing the processes of seed removing and grinding; the composite sauce dispenses with adding compound preservatives and has long shelf time; and finally, with bright color, strong aroma and fresh numb taste, the composite sauce brings convenience and delicacy for chefs and each person loving or not loving cooking skills.
Description
technical field [0001] The invention relates to the field of condiments, in particular to a method for preparing compound sauces. Background technique [0002] At present, there are many extracted Zanthoxylum bungeanum oils on the market, such as Youjiateng pepper oil, Changkang Zanthoxylum bungeanum oil, etc. These products are produced by solvent extraction, and the defects of this method are: first, the residual solvent makes the aroma of the product impure; It is the volatilization of the solvent during the heating process that increases the cost of the product virtually and causes a certain degree of pollution to the atmospheric environment. [0003] The same oily dressings as these products, such as Kewpie salad dressing, but these products contain more vinegar, so that the water content in the product increases, the shelf life is shortened, or preservatives are often added to extend the shelf life. [0004] Chinese patent application No. 200610095020.7 discloses a pr...
Claims
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Application Information
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