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Perillaseed sauce preparation method

A technology of suzi paste and suzi leaves, which is applied in the field of preparation of suzi paste, can solve the problems of weakening the fragrance of suzi leaves and suzi, and achieves the effects of good ductility, good oxygen barrier performance and good oxygen barrier effect.

Inactive Publication Date: 2021-05-25
北京宜生源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, perilla leaves contain more volatile oil components, and perilla aldehyde accounts for 60%-95% of the volatile oil components. The unique fragrance of perilla leaves is caused by perillaldehyde. With the loss of ingredients, the fragrance of perilla leaves gradually weakens, which weakens the fragrance of perilla made from perilla sauce

Method used

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Examples

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Effect test

preparation example 1

[0036] Preparation example 1: Soybean protein composite film liquid is prepared by the following method:

[0037] S11. Weigh 5kg soybean protein isolate, 2kg carrageenan, 6kg glycerin, and 100kg water, heat up to 80°C after mixing, then perform magnetic stirring for 30min, adjust pH=7.5 after stirring, and then vacuum degas under the condition of 0.09Mpa for 4min, After cooling to 40°C, the soybean protein composite film liquid was prepared.

preparation example 2

[0038] Preparation example 2: Soybean protein composite film liquid is prepared by the following method:

[0039] S11. Weigh 3kg of soybean protein isolate, 1kg of carrageenan, 4kg of glycerin, and 90kg of water, heat up to 75°C after mixing, then perform magnetic stirring for 25min, adjust pH=6 after stirring, and then vacuum degas under the condition of 0.08Mpa for 2min, After cooling to 40°C, the soybean protein composite film liquid was prepared.

preparation example 3

[0040]Preparation example 3: Soybean protein composite film liquid is prepared by the following method:

[0041] S11. Weigh 6kg of soybean protein isolate, 3kg of carrageenan, 8kg of glycerin, and 110kg of water, heat up to 85°C after mixing, then perform magnetic stirring for 35min, adjust pH=8 after stirring, and then vacuum degas under the condition of 0.1Mpa for 5min, After cooling to 40°C, the soybean protein composite film liquid was prepared.

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PUM

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Abstract

The invention relates to the field of food processing, and particularly discloses a perillaseed sauce preparation method, which comprises: taking fresh perillaseed leaves, washing, draining, soaking in a soybean protein isolate composite film liquid, taking out the perillaseed leaves, carrying out air drying, airing to prepare dry perillaseed leaves, and crushing the dry perillaseed leaves to prepare dry perillaseed slices; weighing oil, heating, adding shallot sections, fresh ginger and caraway, frying for 1-2 minutes, adding dried perillaseed slices and perillaseed powder, frying for 2-4 minutes, adding soy sauce, chilli powder, salt and a flavoring agent, frying for 2-5 minutes, and cooling to obtain blended sauce; and S2, weighing a humectant and an antioxidant, adding the humectant and the antioxidant into the blended sauce prepared in the step S2, stirring and mixing, and canning to obtain the perillaseed sauce. The perillaseed sauce has the effect of keeping the fragrance of the perillaseed leaves in the airing process of the perillaseed leaves, so that the perillaseed fragrance of the perillaseed sauce is improved.

Description

technical field [0001] The application relates to the field of food, more specifically, it relates to a preparation method of perilla sauce. Background technique [0002] Perilla is an annual herbaceous plant, also known as perilla. People eat very little fresh food. Because of the seasonal and regional characteristics of growth, in order to prolong the storage time of perilla, people often prepare it into pickles. Pickles are It is a finished product made by marinating one or more fresh vegetables with ingredients such as salt and spices. [0003] In the process of preparing perilla sauce, the perilla leaves after drying are used. The perilla leaves are dried in the sun and shade in a dry and ventilated place. When the water content of the leaves drops to about 10%, they can be used as raw materials for perilla sauce , avoid fresh perilla leaves containing a lot of water affecting the taste and quality of perilla sauce. [0004] However, perilla leaves contain more volati...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/10A23L33/185A23L3/3544A23L3/3562A23L3/3526A23L3/349
CPCA23L27/60A23L33/10A23L33/185A23L3/3544A23L3/3562A23L3/3526A23L3/349A23V2002/00A23V2200/02A23V2200/3262A23V2200/30A23V2200/324A23V2250/5036A23V2250/5488A23V2250/642A23V2200/14A23V2200/23
Inventor 崔建牛丽郑国军
Owner 北京宜生源食品有限公司
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