Instant pickled-vegetable-flavor spread and preparation method thereof
A technology for spreading sauce and pickles, which is applied in food preparation, food science, application and other directions, can solve the problems of single flavor, increase production links and actual production costs, reduce the richness of pickle sauce taste, etc. Rich aroma and rich taste
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Embodiment 1
[0023] Select the fermented kimchi raw materials from the fermentation jar, cut them into cubes, weigh 100g, and use different beating and crushing times and different material-water ratios to conduct pre-experiments to compare the beating effects:
[0024] Table 1 Pre-experimental results of beating treatment
[0025]
[0026] It can be seen from Table 1 that a good degree of crushing can give the sauce a finer mouthfeel and good mouth melting. The stratification phenomenon of kimchi pulp is that the suspended particles in the sauce settle under the action of gravity, resulting in the separation of solid and liquid, which affects the stability of the product. According to the Stockes formula, the particle settling velocity is proportional to the particle size, and the smaller the particle size, the slower the settling velocity. Smaller sauce particles can make the sauce have a rich and delicate taste, so it is more appropriate to choose a material-water ratio of 1:1.
Embodiment 2
[0028] A ready-to-eat kimchi spread contains 1000g of carrot kimchi, 60g of salt, 8g of sugar, 6g of seasoning wine, 20g of peanut oil, 2g of sucrose, 0.1g of carrageenan, 0.05g of sodium alginate and 1000g of water.
[0029] Proceed as follows:
[0030] 1) Material selection: choose kimchi with a smooth surface, full of moisture and no soft rot;
[0031] 2) Beating: use a beater to break and beat the kimchi for 2 minutes;
[0032] 3) Preparation: add flavoring agent and stabilizer in turn, stir and mix evenly;
[0033] 4) Filling and sealing: put the prepared sauce into bags, each bag is 30g, and seal with heat sealing under atmospheric pressure and room temperature;
[0034] After the sauce is sealed and packaged, a sterilization test is carried out to observe whether there is a swelling bag phenomenon.
[0035] Table 2 Sample processing table
[0036]
[0037] Table 3 Result table of swelling bag situation
[0038]
[0039] ("+" indicates that there is a swelling...
Embodiment 3
[0043] A ready-to-eat kimchi spread, comprising 500 g of cabbage kimchi, 500 g of carrot kimchi, 60 g of salt, 80 g of sugar, 60 g of seasoning wine, 20 g of peanut oil, 20 g of sucrose, 1 g of carrageenan, 0.5 g of sodium alginate, and 1000 g of water.
[0044] Proceed as follows:
[0045] 1) Material selection: choose kimchi with a smooth surface, full of moisture and no soft rot;
[0046] 2) Beating: use a beater to break and beat the kimchi for 2 minutes;
[0047] 3) Preparation: Add flavoring agent and stabilizer in turn, stir and mix evenly, add 30g sesame oil, 3g sesame sauce, 6g tempeh sauce, and 6g minced meat sauce according to taste;
[0048] 4) Filling and sealing: put the prepared sauce into bags, each bag is 30g, and seal with heat sealing under atmospheric pressure and room temperature;
[0049] 5) Sterilization: Sterilize at 95°C for 20 minutes to obtain the finished product.
[0050] This embodiment is suitable for the dietary tastes of consumers in Guangdo...
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