Seasoning sauce with pickled cabbage flavor and preparation method thereof

A technology for seasoning sauces and kimchi, which is applied in food preparation, food ingredients as taste modifiers, food science and other directions, can solve problems such as single flavor, increase production links and actual production costs, and reduce the richness of the taste of kimchi sauces. The effect of less investment, strong aroma of sauce, full and rich taste

Inactive Publication Date: 2014-12-17
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in fact, this method is more in line with the dietary evaluation standards of Westerners. The traditional eating habits of Chinese people do not have too many requirements for the color of the seasoning sauce to be bright and ornamental. It enhances the richness of the taste of kimchi sauce and makes its flavor relatively simple
Simultaneously, the kimchi raw materials are processed separately, which increases the production link and the actual cost of production.

Method used

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  • Seasoning sauce with pickled cabbage flavor and preparation method thereof
  • Seasoning sauce with pickled cabbage flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0017] Example 2 A pickle-flavored seasoning sauce, containing 1000g of carrot pickles, 60g of salt, 8g of sugar, 6g of flavored wine, 20g of peanut oil, 1g of sucrose, 1g of carrageenan, 0.05g of sodium alginate, and 1000g of water.

[0018] Carry out the following steps: 1) Material selection: pick pickles with a smooth surface, full of moisture, and no soft rot;

[0019] 2) Beating: Use a beater to crush and beat the kimchi for 2 minutes;

[0020] 3) Deployment: add flavoring agent and stabilizer in turn, stir and mix evenly;

[0021] 4) Filling and sealing: put the prepared sauce into bags, each bag is 30g, and seal it with heat under atmospheric pressure and room temperature;

[0022] After the sauce is sealed and packaged, the sterilization test is carried out to observe whether there is bag swelling.

[0023] Table 2 Sample Processing Table

[0024]

[0025] Table 3 Results table of bag expansion

[0026]

[0027] ("+" means that there is bag swelling,...

Embodiment 3

[0030] Example 3 A pickle-flavored seasoning sauce, containing 500g of cabbage pickles, 500g of carrot pickles, 60g of salt, 80g of sugar, 60g of seasoning wine, 20g of peanut oil, 20g of sucrose, 1g of carrageenan, 0.5g of sodium alginate, and 1000g of water. Carry out the following steps: 1) Material selection: pick pickles with a smooth surface, full of moisture, and no soft rot;

[0031] 2) Beating: Use a beater to crush and beat the kimchi for 2 minutes;

[0032] 3) Blending: add flavoring agent and stabilizer in turn, stir and mix evenly, add 30g sesame oil, 3g sesame paste, 6g black bean paste, 6g minced meat paste according to taste;

[0033] 4) Filling and sealing: Put the prepared sauce into bags, each bag is 30g, and seal it with heat under atmospheric pressure and room temperature; 5) Sterilization: Sterilize at 95°C for 20 minutes to obtain the finished product.

[0034] This embodiment is suitable for consumers' dietary tastes in Guangdong, Guangxi, and...

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Abstract

An instant smearing sauce with pickled cabbage flavor comprises 1000 parts by weight of pickled cabbage raw material, 10 to 50 parts by weight of salt, 10 to 50 parts by weight of sugar, 10 to 50 parts by weight of seasoning wine, 10 to 50 parts by weight of peanut oil, 1 to 5 parts by weight of cane sugar, 1 to 5 parts by weight of carrageenan, 1 to 5 parts by weight of sodium alginate and1 to 1000 parts by weight of water. A preparation method is as follows: 1) material selection: selecting pickled cabbage with smooth surface, full water and without the softness or rotting; 2) beating: beating the pickled cabbage with water according to the ratio of 1:1 for 2min to atomize the pickled cabbage tissues; 3) blending: sequentially adding a flavoring agent and a stabilizer, and stirring evenly for mixing; 4) filling and sealing: filling the blended sauce into bags for 30g in each bag and conducting heat seal in the atmospheric pressure at room temperature; 5) sterilization: sterilizing for 20 min at 95 DEG C to prepare the finished product. The invention provides a pickled cabbage sauce rich in nutrient and consistent with dietary habits of Chinese people.

Description

technical field [0001] The invention belongs to the technical field of food, and specifically provides a pickle-flavored seasoning sauce and a preparation method thereof. Background technique [0002] Kimchi is a safe and nutritious vegetable processing product. The main raw materials are various vegetables, which are rich in vitamin compounds, calcium, iron, phosphorus and other minerals. A large number of research results show that kimchi has various health care and medical effects such as maintaining the health of the human digestive system, losing weight, anti-cancer, anti-bacteria, preventing food poisoning and cardiovascular and cerebrovascular diseases, and anti-aging. Kimchi has been fermented and contains a large amount of lactic acid bacteria. Lactic acid bacteria can not only increase the number of beneficial bacteria in the human body, inhibit harmful bacteria, prevent abnormal microbial activities in the human body, improve the environment of the intestinal flor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
CPCA23L33/00A23L27/60A23V2002/00A23V2200/16
Inventor 张其蒙
Owner GUANGXI UNIV
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