Sauce for fermented meat product and production method thereof

A technology for fermented meat products and seasoning sauces, applied in the fields of application, food preparation, food science, etc., can solve problems such as rare, no production process and method, complex and imperfect production process, etc., and achieve the effect of good taste and good storage

Inactive Publication Date: 2015-10-21
WEITEJIA FOOD JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many kinds of seasoning sauces on the market and the production process is complicated and imperfect, an

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0028] Example 1

[0029] A seasoning sauce for fermented meat products, including main ingredients, seasoning ingredients, flavoring yeast, Qujing, sesame oil, water and salt water mixed together, the main ingredients include soybeans, broad beans, wheat flour and corn starch. The seasoning ingredients include chili powder, garlic powder, onion powder, basil powder, and rosemary. Among them, main ingredients account for 80%, seasoning ingredients account for 6%, flavoring yeast accounted for 0.5%, Qujing accounted for 0.5%, and sesame oil accounted for 2% , Water accounts for 3% and brine accounts for 8%. Soybeans, broad beans, wheat flour and corn starch in the main ingredients are mixed in a ratio of 5:2:2:1 and then stirred with water; the salt content in the brine is 18%.

[0030] A method for producing seasoning sauce for fermented meat products includes the following steps:

[0031] (1) Picking and soaking: Soybeans and peeled broad beans are removed and cleaned, and then th...

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PUM

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Abstract

The invention relates to a sauce for a fermented meat product and a production method thereof. The sauce comprises 80% of main ingredient, 6% of seasoning, 0.5% of aroma yeast, 0.5% of refined yeast, 2% of sesame oil, 3% of water and 8% of saline water. The sauce for the fermented meat product is obtained through selection and soaking, material mixing, stewing, quick cooling, starter making, stirring, spreading on a disc, fermentation, exposing to the sun, secondary stirring, secondary exposing to the sun, grinding, sterilizing, checking, cooling, packaging and storage. When the sauce prepared with the production process is used in the fermented meat product, the fermented meat product tastes better and can be stored for a long time. The production process is simple and easy to implement, and wide popularization is facilitated.

Description

technical field [0001] The invention relates to a sauce for fermented meat products and a production method thereof, belonging to the technical field of sauce processing. Background technique [0002] Seasoning sauce is exactly to be used for coordinating the taste of all kinds of food, to satisfy the sauce-like condiment of eater's requirement. Fermented meat products refer to the use of microbial or enzyme fermentation under natural or artificial control conditions to cause a series of biochemical and physical changes in raw meat to form meat with special flavor, color and texture and a long storage period. products. Its main features are rich nutrition, unique flavor and long shelf life. Through the fermentation of beneficial microorganisms, protein denaturation and degradation in meat are caused, which not only improves the product texture, but also increases the absorption rate of protein; under the joint action of microbial fermentation and endogenous enzymes, alcoho...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L11/00
Inventor 周竟捷李静
Owner WEITEJIA FOOD JIANGSU
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