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A kind of cured flavor sauce and preparation method thereof

A technology of flavored sauce and pickled meat, applied in food ingredients as taste improvers, food science, etc., can solve problems such as long production cycle, carcinogenicity, and cumbersome process

Active Publication Date: 2021-07-06
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the Sichuan-Chongqing region, traditional pickled products are very popular, but there are some problems in the traditional pickled products due to the process: first, the flavor will be unstable due to the difference in raw materials or added amount; second Second, the smoky flavor of traditional cured products is given by fumigation, while traditional fumigation is done by incomplete combustion of wood chips and other materials, which will produce a lot of harmful substances, resulting in The content of polycyclic aromatic hydrocarbons and sodium nitrite in cured products exceeds the standard. Excessive standards of polycyclic aromatic hydrocarbons and sodium nitrite have always been the main problem affecting cured meat products, and polycyclic aromatic hydrocarbons have great pollution to the environment. It and nitrite All have carcinogenic effects; third, although the traditional cured products have good flavor, their production cycle is long and the process is cumbersome.

Method used

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  • A kind of cured flavor sauce and preparation method thereof
  • A kind of cured flavor sauce and preparation method thereof
  • A kind of cured flavor sauce and preparation method thereof

Examples

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preparation example Construction

[0033] The invention discloses a preparation method of cured flavor sauce, which comprises the following steps:

[0034] Step 1, prepare flavor enhancer:

[0035] Step 1.1, take fresh pork leg, mince it, add 2%-5% salt of the weight of the pork leg, and add 3.5% of the weight of the pork leg with the mixed strains of Lactobacillus plantarum and Pediococcus cerevisiae, wherein the plant milk The mass ratio of Bacillus to Pediococcus cerevisiae is 1:1, after stirring evenly, ferment at 25-35°C for 3-5h;

[0036] Step 1.2. After the fermentation is completed, put it in an oven and bake at 160-200°C for 4-10 minutes, then crush to prepare the flavor enhancer;

[0037] Step 2, mixing the dried chili powder made from Vitex twigs and the dried chili powder made from Chaotian pepper according to the mass ratio of 15:10-30:5 to prepare mixed dried chili powder;

[0038] Step 3. Weigh the following components in parts by weight: 50-80 parts of flavor enhancer, 20-40 parts of mixed dri...

Embodiment 1

[0046] A preserved cured flavor sauce, comprising the following components in parts by weight: 80 parts of flavor enhancer, 20 parts of mixed dried chili powder, 230 parts of edible vegetable oil, 6 parts of star anise, 25 parts of cinnamon, 3 parts of cumin, and 9 parts of bay leaf , 3 parts of Caoguo, 2 parts of salt, 5 parts of sugar, 3 parts of Zanthoxylum bungeanum, 4 parts of hawthorn core smoked liquid No. Ⅱ, 6 parts of corn starch, 2 parts of yeast extract, 1 part of sodium glutamate, 5'- Flavor nucleotide disodium 0.08 part, red yeast rice 0.1 part, potassium sorbate 0.04 part, soybean paste 25 parts, xanthan gum 0.04 part, white sesame 5 parts.

[0047] In this embodiment, the mass ratio of Erjingtiao chili powder and Chaotian pepper chili powder in the mixed chili powder is 15:5.

[0048] The preparation method of pickled flavor sauce is as follows:

[0049] (1) Preparation of flavor enhancer:

[0050] (1.1) Get fresh pork leg meat, add 4% salt of pork leg meat we...

Embodiment 2

[0062] A kind of cured flavor sauce comprises the following components according to parts by weight:

[0063] 60 parts of flavor enhancer, 40 parts of mixed dried chili powder, 180 parts of edible vegetable oil, 12 parts of star anise, 15 parts of cinnamon, 6 parts of cumin, 6 parts of laurel leaf, 5 parts of table salt, 8 parts of sugar, 1 part of Chinese prickly ash, hawthorn core 8 parts of smoked liquid No. Ⅱ, 3 parts of corn starch, 4 parts of yeast extract, 3 parts of sodium glutamate, 0.04 parts of disodium 5-flavored nucleotide, 0.2 parts of red yeast rice, 70 parts of barbecued pork sauce, sorbet 0.08 parts of potassium acid, 0.06 parts of xanthan gum, 8 parts of grass fruit, and 7 parts of white sesame.

[0064] In the mixed chili powder in this example, the mass ratio of Erjingtiao chili powder to Chaotian pepper chili powder is 15:10.

[0065] The preparation method of pickled flavor sauce is as follows:

[0066] (1) Preparation of flavor enhancer:

[0067] (1.1...

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Abstract

The invention discloses a cured-flavored sauce and a preparation method thereof, comprising 50-80 parts of flavor enhancer for pickled-flavored sauce, 20-40 parts of mixed dried chili powder, 180-230 parts of edible vegetable oil, 6-12 parts of star anise, 15-25 parts of cinnamon, 3-6 parts of cumin, 6-9 parts of laurel leaves, 2-5 parts of table salt, 5-8 parts of white sugar, 1-3 parts of Chinese prickly ash, 4-8 parts of hawthorn core smoked liquid II, 3-6 parts of corn starch, 2.0-4.0 parts of yeast extract, 1-3 parts of sodium glutamate, 0.04-0.08 parts of disodium 5'-flavored nucleotides, 0.1-0.2 parts of red yeast rice, 0.0 parts of barbecued pork sauce ‑70 parts, 0.04‑0.08 parts of potassium sorbate, 0.04‑1 part of xanthan gum, 3‑8 parts of grass fruit, 5‑7 parts of white sesame. The salted cured flavor sauce prepared by the invention has richer taste levels, better and unique flavor, and tastes more suitable for people of all ages.

Description

technical field [0001] The invention belongs to the technical field of seasoning sauce development, and in particular relates to a cured flavor sauce and a preparation method thereof. Background technique [0002] Seasoning is one of the essential daily necessities in people's daily life. In the Sichuan-Chongqing region, traditional pickled products are very popular, but there are some problems in the traditional pickled products due to the process: first, the flavor will be unstable due to the difference in raw materials or added amount; second Second, the smoky flavor of traditional cured products is given by fumigation, while traditional fumigation is done by incomplete combustion of materials such as wood chips, which will produce a lot of harmful substances, resulting in The content of polycyclic aromatic hydrocarbons and sodium nitrite in cured products exceeds the standard. Excessive standards of polycyclic aromatic hydrocarbons and sodium nitrite have always been th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L27/24A23L13/10A23L13/40
CPCA23V2002/00A23L13/10A23L13/45A23L27/24A23L27/60A23V2200/16
Inventor 黄玉坤车振明陶璇刘平孙伟峰刘义张心怡
Owner XIHUA UNIV