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Seasoning sauce packet and production process thereof

A seasoning sauce package and production process technology, which is applied in the field of seasoning food, can solve the problems of non-environmental protection, nutrient loss, impurity, etc., and achieve the effect of extending the shelf life, pure flavor, and distinctive characteristics

Inactive Publication Date: 2014-01-29
淮南白蓝企业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 1) Food flavors are basically used for flavoring, the taste is thin, impure, unstable, and not environmentally friendly
[0005] 2) Generally, it is boiled under normal pressure, and its active ingredients are prone to oxidation, resulting in a lot of nutrient loss
[0006] 3) There are a variety of preservatives, thickeners, pigments and other additives, which are not conducive to the health of consumers
[0007] 4) The taste design has no goal, lacks obvious features, and has no market competitiveness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The manufacturing process of seasoning sauce bag comprises the following steps:

[0033] ① Preparation of beef extract

[0034] Wash the fresh beef, remove the fat, cut into 1 cm 3 The beef cubes were crushed at a speed of 10000 rpm to obtain minced beef. Mix and stir 100 kg ground beef and 300 kg water evenly, adjust the pH of the mixture to 7 by 0.1% NaOH solution, add 0.1 kg enzyme activity to 8×10 5 U / g of papain, heat up to 65°C and enzymatically hydrolyze for 1 h; then adjust the pH of the mixture to 6 with 0.1% HCl solution, add 0.4 kg of enzyme activity to 8×10 5 U / g flavor enzyme, hydrolyzed at 55°C for 5 h; then refrigerated the hydrolyzate for later use to obtain a semi-solid paste beef extract.

[0035] ②, the preparation of concentrated soup

[0036] Mix 100 kg of crushed beef bones, 400 kg of water, 2 kg of shallots, 1 kg of ginger, 0.2 kg of star anise, 0.1 kg of cinnamon, 0.05 kg of cloves, 5 kg of cooking wine, 12 kg of salt and 4 kg of sugar, and...

Embodiment 2

[0042] The manufacturing process of seasoning sauce bag comprises the following steps:

[0043] ① Preparation of beef extract

[0044] Wash the fresh beef, remove the fat, cut into 1 cm 3 The beef cubes were crushed at a speed of 10000 rpm to obtain minced beef. Mix and stir 85 kg ground beef and 310 kg water evenly, adjust the pH of the mixture to 6.9 by 0.1% NaOH solution, add 0.11 kg enzyme activity to 8×10 5 U / g of papain, heat up to 62°C and enzymatically hydrolyze for 1.4 h; then adjust the pH of the mixture to 5.9 with 0.1% HCl solution, add 0.42 kg of enzyme activity to 8×10 5 U / g of flavor enzymes were hydrolyzed at 52°C for 5.5 h; the hydrolyzate was refrigerated for later use to obtain a semi-solid paste beef extract.

[0045] ②, the preparation of concentrated soup

[0046] Mix 85 kg of crushed beef bones, 410 kg of water, 2 kg of shallots, 1.2 kg of ginger, 0.2 kg of star anise, 0.13 kg of cinnamon, 0.02 kg of cloves, 5.5 kg of cooking wine, 11 kg of salt an...

Embodiment 3

[0051] The manufacturing process of seasoning sauce bag comprises the following steps:

[0052] ① Preparation of beef extract

[0053] Wash the fresh beef, remove the fat, cut into 1 cm 3 The beef cubes were crushed at a speed of 10000 rpm to obtain minced beef. Mix and stir 115 kg ground beef and 290 kg water evenly, adjust the pH of the mixture to 7.1 by 0.1% NaOH solution, add 0.09 kg enzyme activity to 8×10 5 U / g of papain, heat up to 68°C and enzymolyze for 0.6 h; then adjust the pH of the mixture to 6.1 with 0.1% HCl solution, add 0.38 kg of enzyme activity to 8×10 5 U / g of flavor enzymes were hydrolyzed at 58°C for 4.5 h; the hydrolyzate was refrigerated for later use to obtain a semi-solid paste beef extract.

[0054] ②, the preparation of concentrated soup

[0055] Mix 110 kg of crushed beef bones, 390 kg of water, 4 kg of shallots, 0.8 kg of ginger, 0.3 kg of star anise, 0.06 kg of cinnamon, 0.08 kg of cloves, 4.5 kg of cooking wine, 14 kg of salt and 2 kg of su...

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PUM

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Abstract

The invention relates to seasoning food, and in particular relates to a seasoning sauce packet and a production process thereof. The production process of the seasoning sauce packet comprises the following steps of mixing and uniformly stirring minced beef and water, enzymolyzing the mixture sequentially through papain and flavour enzyme, and refrigerating the mixture to obtain a beef extract; mixing broken ox bone, water, onion and fresh ginger, heating and boiling the mixture, stewing the mixture with a slow fire, filtering the content, and preserving the soup; adding refined beef oil, hot pepper oil and aginomoto into the soup to be uniformly mixed and then to be concentrated to obtain concentrated soup; mixing the beef extract and the concentrated soup to obtain a mixture I, packaging and sterilizing the mixture I to obtain the seasoning sauce packet. Active flavor substance and nutritive substances are directly extracted from the beef and ox bone by adopting a composite enzymolysis technology, so that the seasoning sauce packet has a traditional pure beef flavor and tastes full, harmonious and stable. The refining and the stewing are carried out in a vacuum status, so that the pure color and pure flavor can be effectively maintained, and the shelf life of the seasoning sauce packet can be prolonged. No additives such as preservatives, thickening agents and pigments are added, and the seasoning sauce packet is relatively nutritive, and healthy and has the environment-friendly effect.

Description

[0001] technical field [0002] The invention relates to a seasoning food, in particular to a seasoning sauce bag and a manufacturing process thereof. Background technique [0003] As a packaged food with seasoning function, sauce packets are widely used in products such as instant noodles and beef noodle soup. Traditional flavored foods generally have the following defects: [0004] 1) Food essence is basically used for flavoring, the taste is thin, impure, unstable, and not environmentally friendly. [0005] 2) Generally, it is boiled under normal pressure, and its active ingredients are prone to oxidation, resulting in a lot of nutrient loss. [0006] 3) There are a variety of preservatives, thickeners, pigments and other additives, which are not conducive to the health of consumers. [0007] 4) The taste design has no goal, lacks obvious features, and has no market competitiveness. Contents of the invention [0008] One of the purposes of the present invention is t...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
CPCA23L13/30A23L5/17A23L23/10A23L27/26A23V2002/00A23V2200/08A23V2250/204A23V2300/38
Inventor 余明清刘同革刘明利
Owner 淮南白蓝企业集团有限公司
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