Seasoning sauce packet and production process thereof

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...