Seasoning sauce, and preparation method thereof

A seasoning sauce and monosodium glutamate technology, applied in the field of food processing, can solve the problems of affecting flavor and nutrition, high sugar content, etc., and achieve the effect of increasing product flavor, reducing sugar content, and scavenging free radicals

Inactive Publication Date: 2017-04-19
张沛华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Osmanthus sauce is edible for most people, but due to the addition of a large amount of honey, white sugar and other ingredients in the preparation process, the sugar content is high. Diabetic patients, people with a hot constitution, and people with hot insides should eat it carefully, but do not add Ingredients such as honey and white sugar will affect its flavor and nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: a kind of sauce and preparation method thereof

[0038] A seasoning sauce comprising the following ingredients in parts by weight: 250 parts of oyster sauce, 100 parts of dark soy sauce, 85 parts of sweet-scented osmanthus sauce, 150 parts of Zhuhou sauce, 20 parts of edible salt, 30 parts of chicken essence, 15 parts of monosodium glutamate, and 20 parts of white sugar , 1 part of I+G, 4 parts of IMP (sodium inosinate);

[0039] The preparation method of described seasoning sauce is specifically as follows:

[0040] (1) prepare sweet-scented osmanthus sauce;

[0041] ① After picking fresh sweet-scented osmanthus, add 0.5% salt of fresh sweet-scented osmanthus to marinate for 10 hours, sterilize, remove astringency, remove water, and let it dry until semi-dry;

[0042] ②Add 1 / 3 of the weight of fresh sweet-scented osmanthus white sugar and 1 / 5 of honey, stir evenly, and carry out candied 15h,

[0043] ③ Add water 40 times the weight of fresh sweet-scent...

Embodiment 2

[0053] Embodiment 2: a kind of sauce and preparation method thereof

[0054] A seasoning sauce comprising the following ingredients in parts by weight: 350 parts of oyster sauce, 75 parts of dark soy sauce, 120 parts of sweet-scented osmanthus sauce, 100 parts of Zhuhou sauce, 40 parts of edible salt, 20 parts of chicken essence, 25 parts of monosodium glutamate, and 10 parts of white sugar , I+G 4 parts, IMP (sodium inosinate) 1 part;

[0055] The preparation method of described seasoning sauce is specifically as follows:

[0056] (1) prepare sweet-scented osmanthus sauce;

[0057] ① After picking fresh sweet-scented osmanthus, add 0.5% salt of fresh sweet-scented osmanthus to marinate for 20 hours, sterilize, remove astringency, remove water, and dry until semi-dry;

[0058] ② Add 1 / 3 of the weight of fresh sweet-scented osmanthus white sugar and 1 / 5 of honey, stir evenly, and carry out sugar dipping for 25 hours,

[0059] ③ Add water 20 times the weight of fresh sweet-sc...

Embodiment 3

[0069] Embodiment 3: a kind of sauce and preparation method thereof

[0070] A seasoning sauce comprising the following ingredients in parts by weight: 315 parts of oyster sauce, 90 parts of dark soy sauce, 95 parts of sweet-scented osmanthus sauce, 125 parts of Zhuhou sauce, 32 parts of edible salt, 25 parts of chicken essence, 20 parts of monosodium glutamate, and 15 parts of white sugar , I+G 2 parts, IMP (sodium inosinate) 2 parts;

[0071] The preparation method of described seasoning sauce is specifically as follows:

[0072] (1) prepare sweet-scented osmanthus sauce;

[0073] ① After picking fresh sweet-scented osmanthus, add 0.5% salt of fresh sweet-scented osmanthus to marinate for 15 hours, sterilize, remove astringency, remove water, and let it dry in the air;

[0074] ②Add 1 / 3 of the weight of fresh sweet-scented osmanthus white sugar and 1 / 5 of honey, stir evenly, carry out candied 20h,

[0075] ③ Add water 30 times the weight of fresh sweet-scented osmanthus (...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and more specifically relates to a seasoning sauce, and a preparation method thereof. The seasoning sauce comprises following ingredients: 250 to 350 parts of oyster sauce, 75 to 100 parts of dark soy sauce, 85 to 120 parts of sweet osmanthus sauce, 100 to 150 parts of Chu Hou paste, 20 to 40 parts of table salt, 20 to 30 parts of chicken extract, 15 to 25 parts of monosodium glutamate, 10 to 20 parts of white sugar, 1 to 4 parts of I+G (nucleotide disodium), and 1 to 4 parts of IMP (sodium inosinate). The seasoning sauce is freshness in taste, and unique in flavor; sweet osmanthus sauce is added, product flavor is improved, sugar content of sweet osmanthus sauce is reduced greatly, and the seasoning sauce is suitable for more people to eat.

Description

[0001] Technical field: [0002] The invention belongs to the technical field of food processing, and in particular relates to a seasoning sauce and a preparation method thereof. [0003] Background technique: [0004] Seasoning sauce is a sauce-like condiment used to coordinate the taste of various foods to meet the requirements of eaters. When cooking food, adding a certain amount of seasoning sauce can increase the aroma of food, thereby increasing appetite and making its color more beautiful. Common ingredients in seasoning sauces include soy sauce, oyster sauce, white sugar, chili powder, salt, cooking oil, and various spices. [0005] Osmanthus sauce is also a frequently used ingredient in seasoning sauces. The aromatic substances contained in osmanthus can dilute sputum and promote the discharge of sputum in the respiratory tract. It has the effects of reducing phlegm, relieving cough, and relieving asthma; It can relieve pain, disperse blood and eliminate stasis, and p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10A23L33/14
CPCA23V2002/00A23V2200/324A23V2200/30
Inventor 张沛华
Owner 张沛华
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