Spicy flavoring sauce and preparation method thereof

A seasoning sauce and aroma technology, applied in food ingredients as taste improvers, food science, food preservation, etc., can solve the problems of seasoning sauce corruption, loss of nutrient content and sensory quality of pepper leaves, browning, etc., and achieve a fragrant and numb taste The effect of less material loss, better and more delicate sauce taste, and high product quality

Inactive Publication Date: 2017-11-21
SICHUAN WUFENG LIHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is not seen that red pepper leaves, rattan pepper leaves, and green pepper leaves are used in seasoning sauces, because if red pepper leaves, rattan pepper leaves, and green pepper leaves are directly used in sauces or the red pepper leaves obtained after

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Preparation of red pepper leaf powder:

[0039] (1) Pretreatment: select fresh, insect-free red pepper leaves, wash and remove impurities;

[0040] (2) Deenzyming: steam the pepper leaves to kill enzymes, the steam temperature is 95°C, and the time is 2 minutes;

[0041] (3) Drying: Infrared drying is used to dry the zanthoxylum bungeanum leaves after greening, the drying temperature is 55°C, and the power is 700W;

[0042] (4) Crushing: Put the dried pepper leaves into a pulverizer to pulverize to 65 mesh.

[0043] Preparation of rattan pepper leaf powder:

[0044] (1) Pretreatment: select fresh, insect-free rattan pepper leaves, wash and remove impurities;

[0045] (2) Deenzyming: Steam the vine pepper leaves to kill enzymes, the steam temperature is 90-100°C, and the time is 2-3min;

[0046] (3) Drying: Infrared drying is used to dry the vine pepper leaves after greening, the drying temperature is 50-60°C, and the power is 600-800W;

[0047] (4) Pulverization: Put...

Embodiment 2

[0062] The preparation of red pepper leaf powder, rattan pepper leaf powder and blue pepper leaf powder is the same as in Example 1.

[0063] Preparation of sesame-flavored seasoning sauce:

[0064] (1) deployment

[0065] According to the ratio by weight, get 30 parts of red pepper leaf powder, 20 parts of rattan pepper leaf powder, 20 parts of blue pepper leaf powder, 85 parts of salt, 55 parts of monosodium glutamate, 25 parts of white sugar, 1.3 parts of I+G, modified starch 25 parts, 35 parts of chicken bone extract, 70 parts of bovine bone extract, 7 parts of green pepper oleoresin, 0.7 part of potassium sorbate, 1 part of Tween 60, 450 parts of water, and mix evenly to obtain a sauce body.

[0066] (2) rubber mill

[0067] The prepared sauce body is carried out colloid mill, and the distance between colloid mills is 1.2mm.

[0068] (3) Filling and sealing

[0069] The rubber-milled seasoning sauce is filled and sealed to obtain the sesame-flavored seasoning sauce. ...

Embodiment 3

[0072] The preparation of red pepper leaf powder, rattan pepper leaf powder and blue pepper leaf powder is the same as in Example 1.

[0073] Preparation of sesame-flavored seasoning sauce:

[0074] (1) deployment

[0075] According to the ratio by weight, get 30 parts of red pepper leaf powder, 20 parts of rattan pepper leaf powder, 30 parts of blue pepper leaf powder, 90 parts of salt, 60 parts of monosodium glutamate, 30 parts of white sugar, 1.5 parts of I+G, modified starch 30 parts, 40 parts of chicken bone extract, 80 parts of bovine bone extract, 8 parts of green pepper oleoresin, 1 part of potassium sorbate, 1.5 parts of Tween 60, 500 parts of water, and mix evenly to obtain a sauce body.

[0076] (2) rubber mill

[0077] The prepared sauce body is carried out colloid mill, and the distance between colloid mills is 1.2mm.

[0078] (3) Filling and sealing

[0079] The rubber-milled seasoning sauce is filled and sealed to obtain the sesame-flavored seasoning sauce. ...

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PUM

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Abstract

The invention discloses spicy flavoring sauce prepared from the raw materials in parts by weight as follows: 60-80 parts of prickly ash leaf powder, 80-90 parts of table salt, 50-60 parts of monosodium glutamate, 20-30 parts of white sugar, 1.2-1.5 parts of I+G, 20-30 parts of modified starch, 30-40 parts of a chicken bone extract, 60-80 parts of an ox bone extract, 5-8 parts of a green Chinese prickly ash oleoresin, 0.5-1 part of potassium sorbate, 1-1.5 parts of Tween 60 and 400-500 parts of water. The spicy flavoring sauce is prepared from multiple raw materials through scientific matching, the red Chinese prickly ash leaves, winged prickly ash leaves and green Chinese prickly ash leaves have strong and lasting flavors, and thus, the spicy flavoring sauce has the sauce aroma and the flavors of the red Chinese prickly ash leaves, winged prickly ash leaves and green Chinese prickly ash leaves, has rich nutrition, tastes delicious, has a high flavoring function and long expiration date, has pure spicy fragrance, is convenient to eat, is scientific, healthy, delicious and safe edible flavoring sauce, is suitable for all kinds of people, has broad application markets and has good social and economic benefits.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a sesame-flavored seasoning sauce and a preparation method thereof. Background technique [0002] Red pepper (Zanthoxylum bungeanum) is a plant of the Rutaceae (Rutaceae) genus ZanthoxylumLinn, with thorns. Odd-pinnate compound leaves with crenate and transparent glandular points on margin. Flowering in summer, small flowers, corymbs or short panicles. The mature fruit is reddish-brown, light brown after drying, thick and protruding glands densely grow on the surface, the size is like mung bean, there are cracks on the surface, the top is cracked, and black pepper seeds are contained inside. [0003] Rattan pepper, the scientific name of Zanthoxylum bungeanum, is called rattan pepper because its branches and leaves are scattered and elongated like vines. It is a perennial shrub of the Rutaceae Zanthoxylum bungeanum. The fruit and leaves of rattan pepper...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L29/212A23L5/30A23L33/10A23L3/16A23L3/54
CPCA23L3/165A23L3/54A23L5/30A23L27/60A23L29/212A23L33/10A23V2002/00A23V2200/16A23V2200/242A23V2200/30A23V2250/5118A23V2250/204A23V2300/10
Inventor 何学云赵志峰谷学权幸勇靳岳
Owner SICHUAN WUFENG LIHONG FOOD
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