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Rock braised sauce as well as preparation method and application thereof

A technology for yaki sauce and raw materials, which is applied in the field of yaki sauce and its preparation, can solve the problems of easy-to-stick packaging bags, sticky bags, etc., and achieves the effects of reducing moisture, reducing water activity, and avoiding sticking bags.

Pending Publication Date: 2021-11-02
广东奇乐趣食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problems raised by the background technology, the purpose of the present invention is to propose a rock-yaki sauce. By adjusting the raw material formula of the rock-yaki sauce, the rock-yaki sauce can be oily and gelatinous after baking, which can prevent the rock-yaki sauce from sticking. bag, which solves the problem that the existing rockyaki sauce is packaged in the packaging bag and is easy to stick to the packaging bag after baking

Method used

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  • Rock braised sauce as well as preparation method and application thereof
  • Rock braised sauce as well as preparation method and application thereof
  • Rock braised sauce as well as preparation method and application thereof

Examples

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Effect test

preparation example Construction

[0056] A kind of preparation method of rock sauce, is used for preparing above-mentioned rock sauce, and this preparation method comprises the following steps:

[0057] (1) By weighing each raw material according to the formula ratio, the raw material is divided into liquid raw material and powder raw material;

[0058] (2) After the liquid raw material and the powder raw material are mixed uniformly respectively, the powder raw material is added to the liquid raw material to obtain a mixed raw material;

[0059] (3) Add the mixed raw materials into the high-shear emulsification pump, and slowly add the heated palm oil at 24°C to the high-shear emulsification pump to disperse evenly, and obtain the crude rock sauce;

[0060] (4) Add the rough product of rock roast sauce to a high-pressure homogenizer for homogenization, then add it to a scraped surface heat exchanger for gelatinization and sterilization treatment, and after cooling, automatically fill to obtain rock roast sauc...

Embodiment 1

[0071] A rock-burning sauce, in parts by weight, raw materials of the rock-burning sauce include 340 parts of pure water, 250 parts of palm oil at 24°C, 50 parts of glucose, 70 parts of white granulated sugar, 40 parts of trehalose, 25 parts of whole milk powder, corn 10 parts of starch, 30 parts of hydroxypropyl distarch phosphate, 0.5 parts of carrageenan, 1 part of microcrystalline cellulose, 1 part of xanthan gum, 100 parts of fructose syrup, 50 parts of sorbitol liquid, 30 parts of glycerin, 20 parts of gel-type whey protein powder, 5 parts of gel-type egg white powder, 6 parts of edible salt, 0.5 parts of potassium sorbate, 0.3 parts of sodium dehydroacetate, 8 parts of cheese powder, β-carotene (1% content) 1.4 0.07 parts of disodium edetate, 1.6 parts of citric acid, and 3 parts of food flavor.

[0072] The preparation method of this rock sauce comprises the following steps:

[0073] (1) After mixing the liquid raw material and the powder raw material in the above-men...

Embodiment 2

[0077] In parts by weight, the raw materials of rock roast sauce in this embodiment include 280 parts of pure water, 350 parts of palm oil at 24°C, 50 parts of glucose, 70 parts of white granulated sugar, 40 parts of trehalose, 25 parts of whole milk powder, and 10 parts of cornstarch. 20 parts of hydroxypropyl distarch phosphate, 0.5 parts of carrageenan, 2 parts of microcrystalline cellulose, 1 part of xanthan gum, 100 parts of fructose syrup, 50 parts of sorbitol liquid, 30 parts of glycerin, gel type 25 parts of whey protein powder, 5 parts of gel-type egg white powder, 6 parts of edible salt, 0.5 parts of potassium sorbate, 0.3 parts of sodium dehydroacetate, 5 parts of cheese powder, 1.4 parts of β-carotene (1% content), 0.07 parts of disodium edetate, 1.6 parts of malic acid, and 2 parts of food essence.

[0078] The preparation method of this rock sauce comprises the following steps:

[0079] (1) After mixing the liquid raw material and the powder raw material in the ...

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Abstract

The invention discloses a rock braised sauce as well as a preparation method and application thereof. The rock braised sauce is prepared from the following raw materials: pure water, 24-DEG C palm oil, glucose, white granulated sugar, whole milk powder, corn starch, carrageenan, gel type whey protein powder, gel type egg white powder, cheese powder, high fructose corn syrup, a sorbitol solution, glycerol, trehalose, table salt and an acidulant. According to the invention, the rock braised sauce is prepared by adjusting the raw material formula of the rock sauce and adopting a scraper type heat exchanger, so that the water activity of the rock sauce is less than or equal to 0.86, the pH value is 5.4-5.6, the growth and reproduction of microorganisms can be inhibited, the rock braised sauce can be stored for 6 months at normal temperature, and the rock braised sauce has oily property and gel property after baking and can be prevented from sticking to a bag; and the problems that existing rock braised sauce needs to be stored in a refrigerated mode and is prone to adhering to a packaging bag after being baked and packaged are solved.

Description

technical field [0001] The invention relates to the field of food science and processing technology, in particular to a kind of rock sauce and its preparation method and application. Background technique [0002] Rockyaki toast is a baked food from New Zealand, which has always been loved by consumers. The rockyaki sauce used to make rockyaki toast is generally made of cheese, butter, milk, whipped cream, and sugar. Spread the roasted sauce on the toast slices. After baking, the protein and sugar in the rock roasted sauce undergo a Maillard reaction, making the skin form caramel-colored plaques to achieve the rock roasted effect. The color is attractive and the taste is sweet and soft. You can also Spread on the cake to make Iwayaki cake. [0003] At present, the commercially available or self-made rock sauce has high water activity and nutrient content, and it is easy to be infected with microorganisms during production. During the preservation process, microorganisms are ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L3/349A23L3/3562A23L3/358
CPCA23L27/60A23L3/349A23L3/3562A23L3/358A23V2002/00A23V2250/636A23V2250/6406Y02A40/90
Inventor 陈颖娴范耀辉邹修菊谭家伟
Owner 广东奇乐趣食品科技有限公司
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