Preparation process of sweet juice oyster sauce

A preparation technology, a technology of oyster sauce, applied in the field of preparation technology of zero-added sweet juice and oil consumption, can solve problems such as dehydration, excessive addition of supplementary food, unacceptable by consumers, etc.

A preparation technology, a technology of oyster sauce, applied in the field of preparation technology of zero-added sweet juice and oil consumption, can solve problems such as dehydration, excessive addition of supplementary food, unacceptable by consumers, etc.

CN107296252AActive Publication Date: 2017-10-27山东玉兔食品股份有限公司
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  • Preparation process of sweet juice oyster sauce
  • Preparation process of sweet juice oyster sauce
  • Preparation process of sweet juice oyster sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0067] Such as figure 1 Shown, the preparation technology of a kind of sweet juice consumption oil of the present invention, comprises the steps:

[0068] (1) Steamed noodles:

[0069] a. The first stage: Stirring and steaming at low temperature; add flour and water to the intelligent noodle steamer, turn on the machine and stir, enter steam, steam while stirring, and make steamed ingredients from raw materials;

[0070] b. The second stage: Stirring and steaming stage at medium temperature, the clinker is obtained from the steamed material;

[0071] c. The third stage: high-temperature stirring and steaming stage, and then cooling the clinker to 35±3°C;

[0072] The characteristics of the obtained cooled clinker: all mature, translucent jade-colored, elastic, not sticky, the particle size is similar to soybean grains to longan size, the moisture content of steamed noodles is required to be 34±3%, if it cannot be reached, it should be Replenish water at each stage; (If the ...

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Abstract

The invention relates to a preparation process of sweet juice oyster sauce, belonging to the fields of production processes and production equipment of sweet juice oyster sauce. The preparation process is characterized by comprising the following steps: (1) noodle steaming, (2) inoculation, (3) starter propagation, (4) fermentation, (5) filter pressing and (6) refining, sterilization and packaging. By combining the production of north sweet soybean paste with the production of oyster sauce, the fresh and sweet oyster sauce with a sauce flavor is produced, has the freshness and sweetness of the oyster sauce and the sauce flavor of the north sweet soybean paste and is very accordant with speeding favors of north consumers.

Description

technical field [0001] The invention belongs to the field of sweet sauce oyster sauce preparation technology and production equipment, and in particular relates to a preparation technology of zero-addition sweet sauce oil consumption. Background technique [0002] Oyster sauce, also known as oyster oil, is a traditional seasoning treasure in Guangdong, Fujian, Hong Kong, Taiwan and other places in my country. It is made from oyster juice and is named after Guangdong calls oysters "oysters". In recent years, with the continuous development of the condiment industry, oyster sauce has become more and more familiar and favored by more people, and has become a veritable nationally famous condiment. [0003] According to statistics from the China Condiment Association, oyster sauce accounted for 6% of the total condiment output in 2016, with a growth rate of 8%. It has become one of the indispensable condiments in the condiment market besides soy sauce, vinegar and sauce. one. ...

Claims

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Application Information

Patent Timeline
27 Oct 2017
Publication
CN107296252A
IPC
A23L27/00; A23L29/00; A23L27/60
CPC
A23L27/00; A23L27/60; A23L29/065
Inventors
朱立磊; 陈峰