A kind of preparation method of food seasoning sauce

A technology for seasoning sauce and food, applied in food science and other directions, can solve the problems of lack of delicious, mellow, long taste, single product use, fast taste, etc. Effect

Active Publication Date: 2022-03-11
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There is also a type of seasoning sauce products on the market. These products are similar to soy sauce. Most of the products are seasoned by mixing soy sauce and condiments. They are blended seasonings with relatively low salt content, but the product has a single purpose , mostly used for the sauce of rice, noodles, etc., is an auxiliary seasoning product
This type of product is relatively thin and has a high water content. Most of the flavor substances in the product are prepared with salt, monosodium glutamate, and chicken essence. The taste is fast but not mellow enough, and lacks delicious, mellow, and long-lasting mouthfeel.

Method used

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  • A kind of preparation method of food seasoning sauce
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  • A kind of preparation method of food seasoning sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for preparing a food seasoning sauce comprises a process of stirring and mixing dried spices, fresh ingredients, and seasoning sauce before boiling. The stirring and mixing treatment process is to stir and mix the leaching solution after water extraction of the dried spices together with fresh ingredients and sauces. Before the cooking process, the residue after the water extraction of the dried spices is boiled and fried with edible oil, and then the oil extraction is carried out, and then the raw materials, seasoning sauce, and dried spices are stirred and mixed with the spice oil. liquid together. Dried spices include dried spices that may be used in the food seasoning process, such as pepper, star anise, tangerine peel, cinnamon, angelica, nutmeg, fennel, angelica, licorice, pepper, perilla, etc., can be selected according to seasoning needs , to prepare different flavors such as spicy, spicy, and three delicacies to meet the needs of different consumers. ...

Embodiment 2

[0035] A kind of preparation method of food seasoning sauce, such as figure 1 As shown, it specifically includes the following steps:

[0036](1) Dried spices treatment: clean the dried spices after removing impurities, crush them through a 20-50 mesh sieve, then add pure water or salt water according to the mass ratio of material to liquid at 1:5-30, at 20-120°C, 0.1 Extract under the condition of -25MPa for 0.5-24h, filter to obtain spice extract and spice filter residue, and set aside; the mass concentration of brine is 0.5%-5% in the process of leaching with brine; the temperature is adjusted to 20-60°C during the leaching process , gradually increase the leaching pressure from 0.1MPa to 25MPa, maintain 0.5-1h under 25MPa pressure, then increase the temperature to 60-120℃, gradually decrease from 25MPa to 0.1MPa, maintain 0.5-1h under 0.1MPa pressure, so High and low pressure circulation to complete the water extraction process of the whole dried spices;

[0037] (2) Spi...

Embodiment 3

[0044] A kind of preparation method of food seasoning sauce, such as figure 1 As shown, it specifically includes the following steps:

[0045] (1) Dried spice treatment: tangerine peel 1-5kg, star anise 1-5kg, clove 0.1-2kg, pepper 1-5kg, cinnamon 1-2kg, angelica 0.5-1kg, nutmeg 0.2-1kg, fennel 1-2kg, 1-3kg of Angelica dahurica, 0.1-0.5kg of licorice, 2-6kg of perilla, cleaned after removing impurities, crushed through a 20-50 mesh sieve, and then adding 5% salt water according to the mass ratio of material to liquid at 1:20, and adjusting the temperature to 20 -60°C, gradually increase the leaching pressure from 0.1MPa to 25MPa, maintain at 25MPa pressure for 0.5-1h, then raise the temperature to 60-120°C, gradually decrease from 25MPa to 0.1MPa, maintain at 0.1MPa pressure at 0.5- 1h, complete the entire extraction process in this way, and then filter the spice extract and spice filter residue for subsequent use;

[0046] (2) Spice filter residue treatment: put vegetable o...

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PUM

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Abstract

The invention belongs to the technical field of food condiment processing, and in particular relates to a method for preparing food seasoning slurry, which includes the process of mixing and stirring dried spices, fresh ingredients and sauces before boiling. After mixing and stirring, the extract after water extraction of dried spices is refined together with fresh ingredients and sauces. The cooking process is that the residue after water extraction of dried spices is boiled and fried with edible oil, and then oil extracted, and the filtered spice oil extract is mixed with fresh ingredients, sauces, and dried spice water extracts. Cook together. The seasoning slurry prepared by the method is between the sauce seasoning and the juice seasoning, and the product has rich flavor substances, mellow taste and long-lasting aftertaste, and can ensure that the prepared dishes are clean, bright in color, free of solid residues, and taste faster.

Description

technical field [0001] The invention belongs to the technical field of food seasoning processing, and in particular relates to a preparation method of food seasoning sauce. Background technique [0002] China has been a land of gourmet cuisine since ancient times. Chinese cuisine pays attention to good color, fragrance and taste. It has the characteristics of a long history, exquisite technology, rich categories, numerous genres and unique styles. It is the crystallization of thousands of years of development of Chinese cooking and enjoys a high reputation in the world. Chinese cuisine is also particularly particular about the use of condiments. Different condiments are combined with different cooking methods to make full use of the flavor substances in the condiments to ensure the flavor of the final product. For example, water-soluble flavor substances in seasonings are often used in soups, and various seasonings are wrapped in gauze and put into the soup pot together with...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L27/10
CPCA23L27/00A23L27/10A23L27/105
Inventor 熊善柏赵思明胡杨吴萧杨周三保
Owner HUAZHONG AGRI UNIV
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