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Preparation method of black-duck-flavored sauce

The technology of black duck and sauce is applied in the directions of food ingredients as odor modifiers, food ingredients as taste modifiers, food processing, etc., to achieve the effects of easy availability of product raw materials, rich aroma and low cost of product raw materials

Inactive Publication Date: 2019-10-18
四川白家阿宽食品产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no sauce in the industry that applies the flavor of Zhou Hei Duck to the processing and preparation of instant noodles. In view of this, the present invention adopts a special preparation process to produce a kind of sweet flavor at the entrance, which gradually becomes spicy and then numb. Finally, the aroma, rich black duck flavor sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of preparation method of black duck flavor sauce:

[0027] (1) Preparation of spice packs: take 30g of kaempferia, 15g of coriander seeds, 40g of cinnamon, 5g of cloves, 30g of Angelica dahurica, 15g of Piperumba, 15g of fennel, 25g of licorice, 75g of star anise, 10g of galangal, 15g of grass fruit, 10g of nutmeg, Mix 10g fragrant leaves, 10g tangerine peel, 45g cardamom, 60g amomum, and 25g black pepper, and get a spice bag for later use;

[0028] (2) Preparation of broth: Boil the pig bones in cold water to remove the fishy smell and blood, and take out for later use; add the chicken bones to boil in cold water, remove the fishy smell and blood, and take out for later use; 2.5kg of pretreated pig bones 1. Add 1 kg of chicken skeleton and 5 kg of duck meat to 15 kg of water, add 0.05 kg of edible salt, 0.15 kg of ginger slices, and 0.01 kg of white pepper powder, and boil for 2 hours to obtain a broth for later use;

[0029] (3) Soup transformation: add 1.4kg ...

Embodiment 2

[0032] A kind of preparation method of black duck flavor sauce:

[0033] (1) Preparation of spice packs: take 30g of kaempferia, 15g of coriander seeds, 40g of cinnamon, 5g of cloves, 30g of Angelica dahurica, 15g of Piperumba, 15g of fennel, 25g of licorice, 75g of star anise, 10g of galangal, 15g of grass fruit, 10g of nutmeg, Mix 10g fragrant leaves, 10g tangerine peel, 45g cardamom, 60g amomum, and 25g black pepper, and get a spice bag for later use;

[0034] (2) Preparation of broth: Boil the pig bones in cold water to remove the fishy smell and blood, and take out for later use; add the chicken bones to boil in cold water, remove the fishy smell and blood, and take out for later use; 2.5kg of pretreated pig bones 1. Add 1 kg of chicken skeleton and 5 kg of duck meat to 15 kg of water, add 0.05 kg of edible salt, 0.15 kg of ginger slices, and 0.01 kg of white pepper powder, and boil for 2 hours to obtain a broth for later use;

[0035] (3) Soup transformation: add rock s...

Embodiment 3

[0038] A kind of preparation method of black duck flavor sauce:

[0039] (1) Preparation of spice packs: take 30g of kaempferia, 15g of coriander seeds, 40g of cinnamon, 5g of cloves, 30g of Angelica dahurica, 15g of fennel, 15g of fennel, 25g of licorice, 75g of star anise, 10g of galangal, 15g of grass fruit, 10g of nutmeg, Mix 10g of fragrant leaves, 10k of tangerine peel, 45g of cardamom, 60g of amomum, and 25g of black pepper, and get a spice bag for later use;

[0040] (2) Preparation of broth: Boil the pig bones in cold water to remove the fishy smell and blood, and take out for later use; add the chicken bones to boil in cold water, remove the fishy smell and blood, and take out for later use; 2.5kg of pretreated pig bones 1. Add 1 kg of chicken skeleton to 15 kg of water, add 0.05 kg of edible salt, 0.15 kg of ginger slices, and 0.01 kg of white pepper powder, boil for 2 hours, and get a broth for later use;

[0041] (3) Soup transformation: add 1.4kg of rock sugar, 13...

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Abstract

The invention discloses a preparation method of black-duck-flavored sauce. Rock sugar, caramel water, chicken essence, monosodium glutamate, soybean oil, red yeast rice, a spice bag, chilies of Fujianchili king, Sichuan peppers, white granulated sugar, sweet bean paste and broad bean paste are added into soup stock, and decoction is conducted three times under magnetic stirring to obtain converted soup stock; edible salt, xanthan gum, sodium D-isoascorbate and ethylenediamine tetraacetic acid disodium are added into a filtrate, and the black-duck-flavored sauce is obtained after homogenization. The method has the advantages that the raw materials of the product are low in cost and easy to obtain, the industrial production is facilitated, the large-scale production can be achieved, decoction is conducted at three temperature gradients in a magnetic stirring reaction kettle during processing of the product, the aroma and flavor of the product can be well preserved, and the loss of the aroma and flavor is avoided. Meanwhile, the transitional change of the taste of the product can be achieved, the product has sugar sweetness in the mouth first, slowly tastes spicy, then has pungency and is scented at last, the aroma is strong, and the black duck flavor is rich.

Description

technical field [0001] The invention belongs to the field of food condiment processing, and in particular relates to a method for preparing black duck-flavored sauce and the black-duck-flavored sauce prepared by the method. Background technique [0002] With the continuous improvement of people's awareness of nutrition and health, most consumers generally believe that instant noodles have low nutritional value, and have certain defects such as high fat content and indigestibility, and are limited by factors such as consumer taste and habits. The existing types of seasoning sauce packets for instant noodles are relatively limited, and most of them are based on beef flavor, ribs flavor, seafood flavor, etc., and the natural flavor meat paste of chicken, pig or beef will be added to the sauce packets, in order to increase the richness of its taste and improve the taste. For its nutritional diversity, some meat reaction products, meat hydrolyzates or natural meat extracts will a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L5/10
CPCA23L27/60A23L5/13A23V2002/00A23V2200/15A23V2200/16A23V2250/5086A23V2300/26A23V2300/50
Inventor 徐静秦天福赵钢何代鑫
Owner 四川白家阿宽食品产业股份有限公司
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