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Low-temperature filling manner of seasoning sauce

A seasoning sauce and low-temperature technology, which is applied in the field of seasoning sauce and sauce filling, can solve the problems of sauce aroma weakening, high requirements, darkening of color, etc., and achieve improved sauce body clumping, high product uniformity, and shortened cooking time the effect of time

Pending Publication Date: 2020-12-04
内蒙古草原红太阳食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Soybean paste and sweet noodle sauce, the main raw materials in seasoning sauce, are both fermented sauces, which cause the reproduction of microorganisms during the fermentation process, resulting in an uncountable total number of colonies in the original sauce. The requirements are relatively high. During the production process, the total number of microbial colonies must be taken into account, and at the same time, the good flavor and sensory of the product must be maintained. In order to control the total number of colonies, the cooking time of the sauce is extended, but the long-term heating will cause the aroma of the sauce to weaken and the color. the dimming

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1.5 parts of mixed spice powder, 5.5 parts of white sugar, 25 parts of soybean paste, 3.5 parts of salted pepper, 4.5 parts of tomato sauce, 8.5 parts of minced onion, 5.5 parts of minced fresh garlic, step (1) 1.5 parts of salt, 2.5 parts of monosodium glutamate, Step (3) 20 parts of salt and 90 parts of water.

[0030] (1) Soybean paste, water, and salt were boiled at high temperature for 20 minutes, and the ratio of the amount of soybean paste to water was 4:1 to obtain the first mixture;

[0031] (2) Add spice powder, remaining water, minced onion and minced fresh garlic to the first mixture and continue to boil for 5.5 minutes to obtain the second mixture;

[0032] (3) Add oyster sauce, salted pepper, and tomato paste to the second mixture and continue to boil for 11 minutes to obtain the third mixture;

[0033] (4) Add white sugar, monosodium glutamate, and salt to the third mixture and continue to boil for 5 minutes to obtain a semi-finished product, which is fi...

Embodiment 2

[0035] 1 part of mixed spice powder, 5 parts of white sugar, 24 parts of soybean paste, 3 parts of salted pepper, 4 parts of tomato sauce, 7 parts of onion mince, 5 parts of fresh garlic mince, step (1) 1 part of salt, 2 parts of monosodium glutamate, Step (3) 20 parts of salt and 80 parts of water.

[0036] (1) Soybean paste, water, and salt were boiled at high temperature for 20 minutes, and the ratio of the amount of soybean paste to water was 4:1 to obtain the first mixture;

[0037] (2) Add spice powder, remaining water, minced onion and minced fresh garlic to the first mixture and continue to boil for 5 minutes to obtain the second mixture;

[0038] (3) Add oyster sauce, salted pepper, and tomato sauce to the second mixture and continue to boil for 10 minutes to obtain the third mixture;

[0039] (4) Add white sugar, monosodium glutamate, and salt to the third mixture and continue to boil for 4 minutes to obtain a semi-finished product, which is filled at low temperatur...

Embodiment 3

[0041] 2 parts of mixed spice powder, 6 parts of white sugar, 26 parts of soybean paste, 4 parts of salted pepper, 5 parts of tomato sauce, 10 parts of minced onion, 6 parts of minced fresh garlic, 2 parts of salt in step (1), 3 parts of monosodium glutamate, Step (3) 20 parts of salt and 100 parts of water.

[0042] (1) Soybean paste, water, and salt are boiled at high temperature for 20 minutes, the ratio of the amount of soybean paste to water is 4:1, and the first mixture is boiled at high temperature;

[0043] (2) Add spice powder, remaining water, minced onion and minced fresh garlic to the first mixture and continue to boil for 6 minutes to obtain the second mixture;

[0044] (3) Add oyster sauce, salted pepper, and tomato paste to the second mixture and continue to boil for 12 minutes to obtain the third mixture;

[0045] (4) Add white sugar, monosodium glutamate, and salt to the third mixture and continue to boil for 6 minutes to obtain a semi-finished product, which...

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PUM

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Abstract

The invention discloses a low-temperature filling manner of seasoning sauce. The low-temperature filling manner comprises the following steps: mixing soybean sauce with water and salt, performing decoction at high temperature for 20 minutes, adding spice mixed powder, residual water, minced onions and fresh minced garlic, continuing performing decoction, adding oyster sauce, salted chili peppers and tomato sauce, continuing performing decoction, finally adding white granulated sugar, monosodium glutamate and table salt, performing decoction, and finally performing filling at low temperature of45 DEG C. The quantitative edible salt is added when the soybean sauce is decocted, so that the friction force between materials is increased due to the addition of the edible salt in the subsequentboiling process of sauce materials, the risk that the bacterial colonies of a product exceed the standard due to microorganisms brought by fermented sauce raw materials in the production process of the product is prevented, the total number of initial bacterial colonies of the product is effectively controlled to be less than 10cfu / g, and a basis is provided for reducing the product filling temperature from 85 DEG C to 45 DEG C in the later period. Besides, the table salt is added when the soybean sauce is decocted, so that the decocting time (20 minutes) is effectively shortened, phenomena that a sauce body is huddled and uneven in body state are truly improved, and the final product is higher in uniformity and better in color and luster.

Description

technical field [0001] The invention relates to sauce filling technology in the field of food packaging, in particular to a low-temperature filling method for seasoning sauce and seasoning sauce prepared by using the low-temperature filling method, so that the product can be reduced from filling at 85°C to filling at 45°C The method of loading. Background technique [0002] Sauce is a pasty condiment made by processing and fermenting beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Seasoning sauce is exactly to be used for coordinating the taste of all kinds of food, to satisfy the sauce-like condiment of eater's requirement. Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material and bean paste with beans as the main raw material. These two types of sauces are all made by fermentation process, with a large number of microorganis...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L3/358
CPCA23L27/60A23L3/358A23V2002/00A23V2200/048
Inventor 胡君景张小慧李金桩杨婧潘佳慧
Owner 内蒙古草原红太阳食品股份有限公司