Realization method for preparing spicy compound seasoning by using oil extraction technology

Abstract

The invention discloses a realization method for preparing spicy compound seasoning by using an oil extraction technology. The spicy compound seasoning is prepared from 440-480 parts of soybean oil, 24-32 parts of Indian pepper, 44-52 parts of Yunnan green pepper, 140-160 parts of garlic, 55-60 parts of pickled ginger, 150-160 parts of Pixian broad-bean paste, 70-80 parts of oyster sauce, 30-35 parts of mixed spice, 80-88 parts of edible salt, 55-60 parts of chicken essence, 65-75 parts of white granulated sugar, 15-20 parts of beef powder and 12-16 parts of chicken paste. The raw material ratio, the raw material pretreatment and the processing technology are optimized, the defects of easy loss of flavor and easy oxidation caused by the traditional seasoning are effectively solved by adopting three times of low-temperature extraction, meanwhile, a more convenient, quick and stable flavor method is provided for the later cooking and processing of food materials, the cooking efficiency of delicious food is improved, the labor and energy consumption costs are reduced, the defects of long time consumption and unstable flavor in the past are changed, and a foundation is laid for the standardized production of similar Sichuan cuisine.

Description

technical field [0001] The invention belongs to the technical field of seasoning processing, and specifically discloses a method for preparing spicy and spicy compound seasoning by applying oil extraction technology and the spicy and spicy compound seasoning prepared by the method. Background technique [0002] As the saying goes, "Food is the most important thing for the people, and taste is the first food." Food is inseparable from delicious food. Therefore, condiments have always been paid attention to by people. According to the data, the research on compound seasonings has just begun abroad in the 1950s, and then became a subject of development in the 1970s. It is very common and of high quality, and the share of compound seasonings in the market has accounted for more than 80%. Although the annual growth rate of my country's compound seasoning is as high as 20%, it is far from meeting the demand in terms of the total amount. As far as varieties are concerned, they al...

AI Technical Summary

Problems solved by technology

[0004] At present, there are many places in China to carry out the research and development of compound seasonings, and small batches have been put on the market, but generally speaking, there are many problems: one is that the process design is not perfect enough, and the raw materials are not fully utilized in the production process. The utilization rate is low, so the waste and waste gas generated pollute the environment

The second is that the selection of equipment is not considered well enough, and the production process has caused a large loss of nutrients in raw materials, making the product taste fragrant but not strong

The third is that when the product is developed according to the traditional technology, the flavor of the product is not full enough, and it is difficult to achieve different tastes such as frying, cooking, stewing, boiling, and roasting in the same product

[0005] In addition, the production process of traditional compound seasoning is single, and the use of room temperature frying or simple compounding technology exposes the core body of the taste substance of the compound seasoning to the air, which is greatly affected by light, heat, and oxygen, resulting in a lot of product flavor loss. Problems such as easy deterioration, short storage period, high energy consumption and low production efficiency

Therefore, traditional compound seasonings have large loss of nutrients, large pollution, high energy consumption, low efficiency, unsatisfactory color, aroma and taste, and application limitations. Therefore, can vacuum frying and microencapsulation technology be used instead? Traditional room temperature frying and simple mixing and compounding technology are used to prepare spicy compound seasoning to meet people's more needs, and long-term technical research and development is still needed