Preparing method for seasoning sauce for improving flavor of pickles
A technology for kimchi flavor and seasoning sauce, applied in the food field, can solve the problems of increased production links and actual costs, loss of kimchi flavor, no consumer experience of kimchi, etc., and achieves the effects of increasing the flavor of kimchi and being convenient to use.
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Embodiment 1
[0031] A kind of seasoning sauce that can enhance pickle local flavor, its production technology comprises the following steps:
[0032] 1) Material selection: select 1000 g of fermented kimchi fermentation broth with a soluble solid content of 10-15% in terms of mass content, pour it into an iron pot, and heat and boil it on a general circuit.
[0033] 2) Boiling: add starch accounting for 6% of the mass of fermented and mature fermentation liquid, boil and keep warm for 1-2 hours, in terms of mass percentage, when the soluble solid content reaches 30-35%, it will be viscous at this time state.
[0034] 3) Seasoning: Add 30g minced garlic, 50g shredded green onion, 200g green pepper granules, and 30g ginger powder to the viscous sauce, and cook for about 10 minutes.
[0035] 4) Filling and sealing: put the prepared sauce into bags, each bag is 50g, vacuumize and seal at atmospheric pressure and room temperature;
[0036] 5) Sterilization: Sterilize at 95°C for 20 minutes. ...
Embodiment 2
[0039] A sauce that can enhance the local flavor of pickles, the production process of which comprises the following steps:
[0040] 1) Material selection: pick 2kg of kimchi with smooth surface, full of water and no softness, including 1000g of kimchi containing curly cabbage, and 1000g of kimchi containing carrot or lettuce;
[0041] 2) Drying: The kimchi is vacuum-dried at a low temperature at a temperature of 55° C., a vacuum degree of 100±30 Pa, and a drying time of 4 hours. After the kimchi is dried, it is pulverized to form a dried kimchi powder. Obtain about 1.2kg of kimchi dry powder at last;
[0042]3) Seasoning: first weigh 300g of kimchi dry powder, 600g of rapeseed oil, 35g of Chinese prickly ash, 95g of pickled pepper, and 25g of ginger, and chop the pickled pepper and ginger into small particles for later use. Then pour 600g of rapeseed into a frying pan and heat to boil, then cool to about 140°C and extract, the time for aroma enhancement is 1 to 2 hours;
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Embodiment 3
[0048] A kind of seasoning sauce that promotes pickle local flavor, its production technology comprises the following steps:
[0049] 1) Mixing: the kimchi sauce formed in Example 1 and the kimchi sauce formed in Example 2 were mixed evenly in a ratio of 1:1 to 1.5 in mass ratio before packaging and sterilization. Serve as a seasoning sauce that enhances the flavor of kimchi;
[0050] 2) Seasoning: According to taste requirements, you can add appropriate amount of sweet noodle sauce and fermented soybeans for seasoning;
[0051] 2) Filling and sealing: put the prepared sauce into bags, each bag is 50g, and seal it with heat under atmospheric pressure and room temperature;
[0052] 3) Sterilization: Sterilize at 95°C for 20 minutes.
[0053] In this example, the deployment ratio of kimchi sauce and kimchi sauce is determined, wherein the experimental settings are 1:1, 1:1.5, and 1:2 in terms of mass, and the results show that when the deployment ratio is between 1:1 and 1.5 ...
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