Preparation method of soft sauce material and preparation method of double-colored mixed soft sauce by using preparation method of soft sauce material

Abstract

The present invention discloses a preparation method of a soft sauce material and a preparation method of a double-colored mixed soft sauce by using the preparation method of the soft sauce material,and relates to the field of food processing. The preparation method of the soft sauce material comprises the following steps: 25-35 parts of white sugar, 15-25 parts of milk powder and 30-45 parts ofoil in parts by weight are mixed, and the mixture is heated to 40-45 DEG C, and mixed evenly; 2-5 parts of stearate is heated to 60 DEG C or more until fully dissolved and the dissolved stearate is added into the obtained mixture to be mixed evenly; the evenly mixed mixture is subjected to heat-preservation cycle grinding at 40-45 DEGC to a particle size of 20-30 micrometers; the above ground sauce material is successively subjected to two-period temperature adjustment; a first-period temperature adjustment is conducted to enable the sauce material to be at 40-41 DEG C and stirring is kept for120-240 min during the temperature adjustment process; a second-period temperature adjustment is conducted to enable the sauce material to be at 37-38 DEG C and the sauce material is put still for 60-120 min; and the temperature-adjusted sauce material is placed in an environment of 15-20 DEG C to be put still and aged until the sauce material is shaped to obtain the soft sauce material. In the production processes, a small amount of stearate seed crystals easy to form alpha-crystal form are added. A step-by-step temperature adjustment technology and an aging crystal-growing technology are conducted to solve problems that the sauce material is diluted at high temperature and becomes hard at low temperature.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing soft sauce and its application to a method for preparing double-color mixed soft sauce. Background technique [0002] At present, the production method of industrialized soft sauce is as follows: mixing ingredients such as oil, white sugar, and milk powder, using a fine grinding cylinder or a five-roller machine to finely grind, blending, pouring, and packaging. [0003] The existing industrialized soft sauce production technology uses fats and oils with a melting point below 10°C for mixing and grinding. When the finished product is at an ambient temperature above 20°C, the soft sauce has strong fluidity, and it is easy to appear after making a two-color mixed soft sauce. A phenomenon in which two soft sauces are mixed together. And adopt the grease of melting point above 10 ℃ to mix, grind, and when the finished product is made into the ambient temperature...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the shortcomings of the existing soft sauce production technology, this technology discloses a method for preparing soft sauce and its application to prepare a method for preparing two-color mixed soft sauce, which solves the problem of soft sauce becoming thinner and mixed in color at high temperature, oil separation, and sauce hardening at low temperature problem, the specific solution is as follows:

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