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Preparation method for spicy sesame and peanut mixed sauce

A sesame and peanut technology, applied in the new product field of spicy sesame and peanut mixed sauce, can solve the problems of incompatible taste, oil rancidity and oil phase, single, etc., and achieve the effect of suitable salty and sweet, no mildew, and bright luster

Inactive Publication Date: 2014-10-01
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a preparation method of spicy sesame and peanut mixed sauce, which solves the problems of oil rancidity, oil phase, non-oil incompatibility and single taste

Method used

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Examples

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Effect test

Embodiment

[0014] Mix 40 parts of finely ground sesame slurry and 60 parts of peanut slurry evenly, and set aside for later use; select 20 parts of high-quality peanut oil, stop heating when the peanut oil is heated to about 240 ℃, add 11.5 parts of aniseed, 6 parts of dried red Sichuan pepper powder ~8 parts, use the residual heat of the oil to boil until the spicy taste escapes, and then mix with the mixed slurry; when simmering for 2-3 minutes, add 3 parts of refined salt, 1.6 parts of white sugar, 1.2 parts of Xianweiwang, 0.8 parts of chicken essence powder, 1.3 parts of monoglyceride, mix and stir continuously; continue to simmer for 2 to 3 minutes and then remove from the pot; use water bath to exhaust, stir while heating, when the center temperature of the sauce body reaches 90 ℃, it is finished exhaust. Carry out sealing and sterilization. Let the product stand still for more than 28 hours to make the network structure stable, and avoid frequent moving or vibration of the produ...

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Abstract

The invention discloses spicy sesame and peanut mixed sauce and a preparation method thereof. The spicy sesame and peanut mixed sauce is prepared from following raw materials in parts by weight: 40 parts of sesame pulp, 60 parts of peanut pulp, 20 parts of high-quality peanut oil, 11.5 parts of aniseeds, 6-8 parts of dried and red pericarpium zanthoxyli powder, 3 parts of table salt, 1.6 parts of white granulated sugar, 1.2 parts of Xianweiwang and 0.8 part of chicken powder; an emulsifying agent comprises 1.3 parts of monoglyceride. In a preparation process, methods for controlling the grinding fineness of the raw materials, controlling the temperature of a grinding outlet, adding the emulsifying agent and different seasonings and the like are adopted to successfully solve the technical difficulties in the production of traditional sesame and peanut sauce that a product is easy to acidify, oil sauce is easy to layer and the taste is single, so that the spicy sesame and peanut mixed sauce which is easy to store, has high nutrition and is unique in taste. According to the technology, the utilization value of agricultural sideline products including sesames and peanuts are improved; a traditional preparation method for sesame sauce and peanut sauce is changed and a novel way for industrial development is explored.

Description

technical field [0001] The invention belongs to the field of food processing. On the basis of the traditional method for preparing sesame paste and peanut butter, according to the nutritional characteristics and physical and chemical characteristics of the two kinds of sauces, and on the basis of a large number of experiments, the successful mixing of sesame paste and peanut butter is realized, and a A new product of spicy sesame and peanut mixed sauce that meets the dietary habits and nutritional requirements of Chinese people. Background technique [0002] Sesame paste and peanut butter have a long history of making and eating in my country. Its unique taste and high health value are deeply loved by men, women and children. my country started relatively late in the production and consumption of sesame and peanut mixed sauce. Most of them are still in the production stage of small workshops. The professional skills of production personnel are low, the overall quality is n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/38A23L1/36A23L1/30A23L25/00A23L25/10
CPCA23L25/10
Inventor 岳利超冯军伟许红
Owner HENAN UNIVERSITY OF TECHNOLOGY
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