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Seasoning sauce and preparation method thereof

A technology of seasoning sauce and soybean paste, which is applied in food preparation, food science, application, etc., can solve the problems of monotonous taste and single taste, and achieve the effect of strong taste, simple preparation process and easy operation

Inactive Publication Date: 2015-02-04
GUANGXI POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention proposes a seasoning sauce and its preparation method, which solves the deficiencies in the prior art and overcomes the shortcomings of the existing seasoning sauce with monotonous taste and single mouthfeel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Weighing raw materials: 10 kg of salted black olive, 4.5 kg of dry mountain yellow skin, 19 kg of soybean paste, 2.7 kg of table salt, 2.8 kg of white sugar, 0.6 kg of citric acid, 1.1 kg of pepper powder, 2.2 kg of dried chili powder, 2.6 kg of garlic kg, 3.5 kg of ginger, 11 kg of peanut oil, 0.08 kg of xanthan gum, and 39.92 kg of water.

[0025] The preparation method of salt black olive is as follows: put the mature raw black olive into hot water, bake and soak for 60 minutes, wait for the pulp to become soft, take out and drain the water, remove the core, add 18% salt to marinate for 15 days Ready to use.

[0026] The treatment method of dried yellow bark is as follows: clean the dried yellow bark, soak it in water at 60°C for 2 hours, the ratio of bark to water is 1:4, and then pour it into a refiner together with the soaked water. Beat it into a slurry, then use a colloid mill to refine it, and finally heat-treat the yellow bark slurry at 75°C for 20 minutes to...

Embodiment 2

[0032] Weighing raw materials: 12 kg of salted black olive, 3 kg of dry mountain yellow skin, 18 kg of soybean paste, 2.8 kg of table salt, 3 kg of sugar, 0.6 kg of citric acid, 1.5 kg of pepper powder, 2.8 kg of dried chili powder, garlic 3 kg, 4 kg ginger, 12 kg peanut oil, 0.08 kg xanthan gum, 37.22 kg water.

[0033] The preparation method of salt black olive is as follows: put the mature raw black olive into hot water, bake and soak for 90 minutes, wait for the pulp to become soft, take out and drain the water, remove the core, add 14% salt to marinate for 7 days Ready to use.

[0034] The treatment method of the dry yellow bark is as follows: clean the dry yellow bark, soak it in water at 80°C for 1 hour, the ratio of the bark to water is 1:5, and then pour it into the refiner together with the soaked water. Beat it into a slurry, then use a colloid mill to refine it, and finally heat the huangpi mud at 85°C for 10 minutes to gelatinize the starch of the raw material. ...

Embodiment 3

[0040] Weighing raw materials: 9 kg of salted black olive, 5 kg of dry mountain yellow skin, 11 kg of soybean paste, 3.5 kg of table salt, 3.5 kg of white sugar, 0.7 kg of citric acid, 1.2 kg of pepper powder, 2.4 kg of dried chili powder, 2.8 kg of garlic kg, 3.2 kg of ginger, 10 kg of peanut oil, 0.09 kg of xanthan gum, and 41.61 kg of water.

[0041] The preparation method of salt black olive is as follows: put the mature raw black olive into hot water, bake and soak for 80 minutes, wait for the pulp to become soft, take out and drain the water, remove the core, add 16% salt to marinate for 12 days Ready to use.

[0042] The treatment method of dried yellow bark is as follows: clean the dried yellow bark, soak it in 70°C water for 1.5 hours, the ratio of bark to water is 1:4.5, and then pour it into the refiner together with the soaked water , beating it into a slurry, and then refining it with a colloid mill, and finally heat-treating the yellow bark slurry at 80°C for 15...

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Abstract

The invention relates to a seasoning sauce and a preparation method thereof. The seasoning sauce is prepared from the following raw materials in parts by weight: 9-14 parts of salted canarium pimela koening, 3-6 parts of dried randia cochinchinensis, 15-22 parts of salted and fermented soya paste, 2-4 parts of table salt, 2-4 parts of white sugar, 0.4-0.8 part of citric acid, 1.0-1.8 parts of seed powder of Chinese prickly ash, 2-3 parts of dried seed powder of conical redpepper fruits, 2.5-3.5 parts of garlic, 3-5 parts of fresh ginger, 8-14 part of vegetable oil, 0.05-0.1 part of xanthan gum and 38-53 parts of water. The seasoning sauce is simple in preparation method, the method is easy and convenient to operate, and easy to control; the seasoning sauce is rich in flavor, is sweet, sour, salty, spicy, and pungent, and is convenient to eat, and thus the seasoning sauce is an ideal seasoning.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a seasoning sauce and a preparation method thereof. Background technique [0002] The condiment industry is one of the important components of the food industry. China is a big producer of condiments and a big consumer of condiments. With the opening to the outside world and the increase of international exchanges, the use and field of condiments are becoming more and more extensive, which provides a broad space for the production of condiment enterprises and the development of condiment products, and also promotes the technological progress of the condiment industry. . [0003] Black olive (scientific name: Canarium pimela Leenh.), another name: black olive, Muweizi. Olive family, tree, up to 20 meters, diameter up to 45 cm. The fruit can be eaten raw, and the pulp is pickled "Lanjiao" (or "Lanchi") for cooking. Black olive fruit contains protein, crude fat, vitami...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
CPCA23L27/60A23V2002/00A23V2250/032A23V2250/5086
Inventor 钟华锋苏红梅杨春城邹文海刘永智黄国宏
Owner GUANGXI POLYTECHNIC
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