Flavored sauce and preparation method thereof

A sauce and flavor technology, applied in the field of flavor sauce and its preparation, can solve the problems of increasing environmental burden, wasting nutritional resources, etc., and achieve the effect of maintaining stability and rich nutrition

Inactive Publication Date: 2015-10-21
NANYANG PLANT ESSENCE EXTRACTION CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

via supercritical CO 2 Extraction technology After the flavor substances are extracted from peppercorns and peppers, there are still a lot of nutrients and trace elements left in the remaining peppercorns and pepper residues. If they are directly thrown away, it will not only increase the burden on the environment, but also waste a lot of nutritional resources

Method used

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  • Flavored sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Step 1, prepare fresh tomatoes, ginger and garlic, wash and dry, then weigh 500g of tomatoes, 100g of ginger and 40g of garlic, and 2 500g of chili and prickly ash residue that have been extracted with flavor substances, after mixing, use a plant grinder to pulverize;

[0024] Step 2, add 100g of salt, 10g of sucrose, and 10g of white wine to the pulverized sauce, stir with a mixer for 3 hours, and marinate;

[0025] Step 3, add 10 g of compound starter of Lactobacillus plantarum and Lactobacillus breve at a mass ratio of 1:1, and ferment at 10° C. for 30 days.

[0026] Step 4, sterilize the fermented sauce at 140°C for 3 seconds, and package.

[0027] The pH value in the fermented product slurry was measured by a pH meter to be 3.0, and the amino acid content in the fermented product slurry was determined to be 10.5 mg / mL by high performance liquid chromatography and an amino acid analyzer.

Embodiment 2

[0029] Step 1, prepare fresh tomatoes, ginger and garlic, clean them, dry them, then weigh 600g of tomatoes, 150g of ginger, 80g of garlic, 500g of capsicum and Chinese prickly ash that have extracted flavor substances, mix them, and crush them with a plant grinder;

[0030] Step 2, add 150g of salt, 20g of glucose, and 20g of white wine to the pulverized sauce, and stir with a mixer for 3 hours;

[0031] Step 3, add 40 g of compound starter of Lactobacillus plantarum and Lactobacillus breve at a mass ratio of 1:1, and ferment at 15°C for 20 days.

[0032] Step 4, sterilize the fermented sauce at 130°C for 8 seconds, and package.

[0033] Utilize the acidity meter to measure the pH value in the fermented product slurry to be 4.5, and utilize the high-performance liquid chromatography and the amino acid analyzer to measure the amino acid content in the fermented product slurry to be 14.3mg / mL.

Embodiment 3

[0035] Step 1, prepare fresh tomatoes, ginger and garlic, clean them, dry them, then weigh 500g of tomatoes, 120g of ginger, 60g of garlic, 600g of capsicum and prickly ash residue from which flavor substances have been extracted, mix them, and crush them with a plant grinder;

[0036] Step 2, add 150g of salt, 15g of maltose, and 15g of white wine to the pulverized sauce, and stir with a mixer for 3 hours;

[0037] Step 3, adding 20 g of starter compounded by Lactobacillus plantarum and Lactobacillus breve at a mass ratio of 1:1, and fermenting at 16° C. for 20 days.

[0038] Step 4, sterilize the fermented sauce at 125°C for 6 seconds, and package.

[0039] Utilize the acidity meter to measure the pH value in the fermented product slurry to be 4.0, utilize the high-performance liquid chromatography and the amino acid analyzer to measure the amino acid content in the fermented product slurry to be 15.2mg / mL.

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PUM

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Abstract

The invention discloses flavored sauce and a preparation method thereof. The flavored sauce is prepared through fermentation with, by weight, 50-60 parts of bottom ingredients, 50-60 parts of tomatoes, 10-15 parts of salt, 1-2 parts of sweetening agents, 1-2 parts of white spirits, 10-15 parts of fresh ginger, 4-8 parts of garlic and 1-4 parts of leavening agents. Peppers and wild pepper slag from which flavored substances are extracted serve as the bottom ingredients, the tomatoes are compounded for fermentation, the prepared fermented sauce is full in flavor and full of nutrition, the pH value of a product ranges from 3.0-4.5, and the content of amino acid ranges from 10.5 mg/mL to 15.2 mg/mL.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a flavor sauce and a preparation method thereof. Background technique [0002] Zanthoxylum bungeanum and chili are the main condiments in daily life. In addition to being used in the form of complete or powdered pepper powder, chili powder and some compound seasonings, in order to increase the added value of products, there are currently many flavor essential oil products such as Zanthoxylum bungeanum Oil, chili oil, etc., these essential oils are obtained through certain methods such as supercritical CO 2 It is prepared by extracting flavor substances from seasonings by extraction technology or chemical solvent extraction technology. while supercritical CO 2 Extraction technology is widely used to extract flavor oils of condiments due to its advantages of simple process, few steps, easy separation, no residue, and high extraction purity. The chemical components of Z...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/22A23L1/212A23L27/60A23L19/00A23L27/00
Inventor 薛博李宜明
Owner NANYANG PLANT ESSENCE EXTRACTION CO LTD
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