Nutrition stewing sauce and preparation method thereof

A technology of stew sauce and nutrition, which is applied in the field of nutrition stew sauce and its preparation, can solve the problems of poor shape preservation effect, few types of nutrients, and single taste, so as to improve freeze-thaw stability, overcome low nutrition, Delicious effect

Inactive Publication Date: 2014-09-03
GUANGZHOU FOOD IND RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the jam used for baking food fillings on the market is generally jam, which is easy to collapse and deform during the high-temperature baking process of the product, which affects the appearance and cannot meet the production requirements; If the existing jam is not eaten in time after it is used to make baked food, the jam will have a thicker consistency and is easy to crack and maintain its shape after it is left to cool. The effect is not good and the taste is poor; finally, the production of jam is mainly based on different fruits as raw materials, together with sucrose, pigments, stabilizers, etc., the taste is relatively simple, most of which are sweet, unhealthy and unhealthy Satisfy people's demand for salty and other tastes

Method used

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  • Nutrition stewing sauce and preparation method thereof
  • Nutrition stewing sauce and preparation method thereof
  • Nutrition stewing sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Select 500g of corn, 470g of carrot, 70g of shiitake mushroom and 30g of ginseng as ingredients to slice and dice, then clean and set aside;

[0041] (2) Take 1.5kg of pork for cleaning, cut it into small pieces of 1.5cm×1.5cm×1.5cm and put it into the reaction kettle together with the ingredients, add 6.2kg of water into the reaction kettle and stir evenly, heat it to boiling and then control the firepower, Keep boiling for 3.5 hours;

[0042] (3) Leak out the soup dregs, remove the bones and corncobs to obtain the dregs;

[0043] (4) Add 530g of modified starch to the soup after draining out the soup dregs, boil until boiling, keep for 20 minutes, then add 200g of maltodextrin, 20g of β-cyclodextrin, 10g of guar gum, and 300g of xanthan gum , L-ascorbyl palmitate 2g, phospholipid 40g, salt 48g, β-carotene 28g, nucleotide disodium 1g, monosodium glutamate 50g and sodium dehydroacetate 1g, stirred at 40°C for 30 minutes, and the stirring speed was controlled at 10...

Embodiment 2

[0046] (1) Select 500g of shelled chestnuts, 325g of peanuts, 200g of shiitake mushrooms, 100g of red dates, 100g of wolfberry and 100g of sliced ​​Gastrodia elata as ingredients, clean and reserve;

[0047] (2) Take 1.2kg of chicken for cleaning, cut it into small pieces of about 1.5cm×1.0cm×1.5cm and add it to the reaction kettle together with the ingredients, add 6.1kg of water into the reaction kettle and stir evenly, heat it until it boils and then control the firepower , keep boiling and simmer for 4 hours;

[0048] (3) Drain the soup dregs, remove the bones and jujube pits to obtain the dregs;

[0049] (4) Add 800g of modified starch to the soup after draining the soup dregs, boil until boiling, keep for 20 minutes, then add 100g of maltodextrin, 10g of β-cyclodextrin, 200g of guar gum, and 100g of xanthan gum , L-ascorbyl palmitate 1g, phospholipid 50g, salt 50g, β-carotene 30g, nucleotide disodium 3g, monosodium glutamate 30g and sodium dehydroacetate 1g, stirred at ...

Embodiment 3

[0052] (1) Select 400g of diced Chinese yam, 100g of barley and 200g of peanut as ingredients, wash and set aside;

[0053] (2) Take 1.6kg of pork for cleaning, cut into small pieces of about 1.0cm×1.5cm×1.0cm, put them into the reaction kettle together with the ingredients, add 6.0kg of water into the reaction kettle and stir evenly, heat it until it boils and then control the firepower , keep boiling and simmer for 4 hours;

[0054] (3) Leak out the soup dregs, remove the bones, and obtain the dregs;

[0055] (4) Add 600g of modified starch to the soup after draining out the soup dregs, boil until boiling, keep for 20 minutes, then add 460g of maltodextrin, 60g of β-cyclodextrin, 100g of guar gum, and 268g of xanthan gum , L-ascorbyl palmitate 2g, phospholipid 80g, salt 40g, β-carotene 20g, nucleotide disodium 5g, monosodium glutamate 60g and sodium dehydroacetate 5g, stirred at 50°C for 20 minutes, and the stirring speed was controlled at 100 rpm, control the solid conten...

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Abstract

The invention belongs to the technical field of food processing, and discloses a nutrition stewing sauce and a preparation method thereof. The nutrition stewing sauce is prepared from the following raw materials by weight: 7-15% of ingredients, 7-16% of meat, 60-65% of water, 5-8% of modified starch, 1-5% of maltodextrin, 0.1-1% of beta-cyclodextrine, 0.1-2% of guar gum, 1-3% of xanthan gum, 0.01-0.02% of L-Ascorbyl palmitate, 0.4-1.0% of phospholipid, 0-0.3% of beta-carotene, 0.3-0.5% of salt, 0.01-0.05% of disodium nucleotide, 0.3-1.0% of aginomoto and 0.01-0.05% of sodium dehydroacete. The traditional nutrition stewing technology of slowly stewing by small fire at south of the five ridges is combined with the modern food processing technology to prepare the sauce special for baked food stuffing, and the traditional technology and the modern technology are perfectly combined.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a nutritional stewing sauce and a preparation method thereof. technical background [0002] At present, the jam used for baking food fillings on the market is generally jam, which is easy to collapse and deform during the high-temperature baking process of the product, which affects the appearance and cannot meet the production requirements; If the existing jam is not eaten in time after it is used to make baked food, the jam will have a thicker consistency and is easy to crack and maintain its shape after it is left to cool. The effect is not good and the taste is poor; finally, the production of jam is mainly based on different fruits as raw materials, together with sucrose, pigments, stabilizers, etc., the taste is relatively simple, most of which are sweet, unhealthy and unhealthy Satisfy people's demand for salty and other tastes. Contents of the inven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23L27/60A23L33/10A23V2002/00A23V2250/5118A23V2250/506A23V2250/5086A23V2250/5114A23V2250/211
Inventor 何金银曾永青吴志云
Owner GUANGZHOU FOOD IND RES INST
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