Spicy and hot sesame paste and making method thereof

A sesame sauce and spicy technology, applied in the field of food processing, can solve the problems of memory loss, oil separation, diabetes, etc., and achieve the effect of low fat content, not easy to layer, and stable sauce body

Inactive Publication Date: 2016-09-21
TIANJIN DONGYUSHUN OIL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the difference in density between the fat and solid particles in sesame paste and the lack of emulsifying substances, oil separation will occur after a long period of storage, which will affect the appearance of the product
At present, the tahini on the market mostly uses hydrogenated oil to solidify the sauce body, thereby improving its quality stability during the shelf life, but hydrogenated oil contains a large amount of trans fatty acids, excessive consumption will cause diabetes, memory loss, etc. risk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of spicy sesame paste, described method comprises the following steps:

[0020] 1) Add tangerine peel, citrus aurantium, yam, amomum to 9 times the water and cook for 40 minutes, filter to remove residue, and obtain the medicinal liquid;

[0021] 2) Stir the sesame meal with water to make the water content reach 40%, then add yeast, ferment at 35°C for 8 hours, mix the obtained material with the medicinal liquid, send it to a colloid mill for grinding, and then mix it with 80% olive oil , then add wheat fiber, mix well and let stand for 1 hour;

[0022] 3) Add the monoglyceride to the remaining olive oil, and stir until the monoglyceride dissolves;

[0023] 4) Add 10 times of sucrose ester to warm water at 50°C and stir until dissolved;

[0024] 5) Mix and mince chili, garlic and pork, deep-fry in an oil pan and discharge until fragrant, drain the oil;

[0025] 6) Add fennel, cumin, ginger slices, Chinese prickly ash, and pepper to 10 tim...

Embodiment 2

[0029] A kind of preparation method of spicy sesame paste, is characterized in that, described method comprises the following steps:

[0030] 1) Decoct tangerine peel, citrus aurantium, yam, and amomum with 9 times the water for 50 minutes, filter to remove residue, and obtain the medicinal liquid;

[0031] 2) Stir the sesame meal with water to make the water content reach 45%, then add yeast, ferment at 36°C for 10 hours, mix the obtained material with the medicinal liquid, send it to a colloid mill for grinding, and then mix it with 80% olive oil , then add wheat fiber, mix well and let stand for 1 hour;

[0032] 3) Add the monoglyceride to the remaining olive oil, and stir until the monoglyceride dissolves;

[0033] 4) Add 10 times of sucrose ester to warm water at 50°C and stir until dissolved;

[0034] 5) Mix and mince chili, garlic and pork, deep-fry in an oil pan and discharge until fragrant, drain the oil;

[0035] 6) Add fennel, cumin, ginger slices, Chinese prickl...

Embodiment 3

[0039] A kind of preparation method of spicy sesame paste, is characterized in that, described method comprises the following steps:

[0040] 1) Add tangerine peel, citrus aurantium, yam and amomum to 9 times the water and cook for 45 minutes, filter to remove residue, and obtain the medicinal liquid;

[0041] 2) Stir the sesame meal with water to make the water content reach 42.5%, then add yeast, ferment at 35.5°C for 9 hours, mix the obtained material with the medicinal liquid, send it to a colloid mill for grinding, and then mix it with 80% olive oil , then add wheat fiber, mix well and let stand for 1 hour;

[0042] 3) Add the monoglyceride to the remaining olive oil, and stir until the monoglyceride dissolves;

[0043] 4) Add 10 times of sucrose ester to warm water at 50°C and stir until dissolved;

[0044] 5) Mix and mince chili, garlic and pork, deep-fry in an oil pan and discharge until fragrant, drain the oil;

[0045] 6) Add fennel, cumin, ginger slices, Chinese ...

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PUM

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Abstract

The invention discloses spicy and hot sesame paste and a making method thereof. The spicy and hot sesame paste is made of the following raw materials in parts by weight: 300-320 parts of sesame bran, 30-32 parts of olive oil, 20-22 parts of chillies, 8-9 parts of garlic, 10-11 parts of pork, 6-7 parts of almond powder, 3-4 parts of dried tangerine or orange peel, 2-3 parts of fruit of immature citron, 4-5 parts of Chinese yams, 1-2 parts of fructus amomi, 3-4 parts of yeast, 15-20 parts of wheat fiber, 0.8-1 part of monoglyceride, 0.8-1 part of sucrose ester, 20-21 parts of lotus leaf powder, 25-35 parts of anise, 8-12 parts of fennel, 5-7 parts of ginger pieces, 12-17 parts of salt, 2-4 parts of pepper and 2-4 parts of piper nigrum. As sesame bran and olive oil are taken as main materials, the spicy and hot sesame paste is low in fat content; with the lotus leaf powder, obesity caused by long-term taking of sesame paste can be prevented; in addition, due to the large amount of seasoning materials, the spicy and hot sesame paste is good in taste, and beneficial to body health in long-term use.

Description

technical field [0001] The present disclosure generally relates to the technical field of food processing, in particular to a sesame paste, especially to a spicy sesame paste and a preparation method thereof. Background technique [0002] Sesame paste is a kind of condiment, which is widely loved by consumers because of its strong fragrance and nourishing nutrition. However, due to the difference in density between the fat and solid particles in sesame paste and the lack of emulsifying substances, oil separation will occur after a long period of storage, which will affect the appearance of the product. At present, the tahini on the market mostly uses hydrogenated oil to solidify the sauce body, thereby improving its quality stability during the shelf life, but hydrogenated oil contains a large amount of trans fatty acids, excessive consumption will cause diabetes, memory loss, etc. risk. Therefore research and develop a kind of sesame paste that can keep stable even and he...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/10
CPCA23V2002/00A23V2200/32
Inventor 朱广宇朱学磊
Owner TIANJIN DONGYUSHUN OIL
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