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Seasoning sauce and preparation method thereof

A seasoning sauce and a technology for brewing soy sauce, which is applied in the direction of food ingredients as taste improvers, food ingredients as thickeners, food ingredients as colors, etc., can solve the problems of lack of sauce flavor, etc., and achieve the goal of reducing risk levels and making products healthy Effect

Pending Publication Date: 2021-12-28
烟台欣和企业食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main purpose of the present invention is to provide a kind of seasoning sauce and its preparation method, to solve the problem that seasonings in the prior art lack the flavor of sauce

Method used

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  • Seasoning sauce and preparation method thereof

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preparation example Construction

[0031] According to another aspect of the present application, there is also provided a method for preparing the above seasoning sauce, which includes the following steps: mixing raw materials including brewed sauce, brewed soy sauce, sugar, edible salt and water, wherein 300-350 parts of brewed sauce , 150-200 parts of brewed soy sauce, 150-200 parts of sugar, 50-100 parts of edible salt.

[0032] In the present application, by adjusting the ratio of each raw material, the seasoning sauce can have a sweet and strong sauce flavor, which is especially suitable for the seasoning of Cantonese dishes. And, the present application can not use preservatives by further optimizing the selection of raw materials, and only by adjusting the ratio of raw materials in the product, the natural antiseptic effect can be realized, thereby eliminating the need to artificially add preservatives such as potassium sorbate, reducing the Product risk level, making products healthier.

[0033] In th...

Embodiment 1～11

[0040] The above-mentioned embodiments provide a method for preparing seasoning sauce. The raw materials are at least composed of the following materials: fermented soy sauce, homemade high-salt dilute fermented soy sauce, white sugar, edible salt and appropriate amount of water. Among them, each embodiment The proportioning ratio of raw materials is shown in Table 1.

[0041] Above-mentioned preparation method comprises the steps:

[0042] Step 1: Wash the garlic, remove the stalks, pick out the bad garlic, crush it, and set it aside for use (there is no garlic in the raw materials of Examples 3-5, 7-8, and this step is omitted in the above-mentioned examples);

[0043] Step 2: Fully mix the brewed sauce with part of the brewed soy sauce, crush it, and set aside;

[0044] Step 3: Fully mix the modified starch with an appropriate amount of water, filter, and set aside (the raw materials of Examples 3-4, 6-8 do not contain modified starch, and this step is omitted in the above...

Embodiment 12

[0052] The difference between the preparation method provided by this embodiment and Example 1 is:

[0053] Heating to carry out sterilization treatment, the heating temperature is 95°C, and the heating and holding time is 20min.

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Abstract

The invention provides a seasoning sauce and a preparation method thereof. The seasoning sauce is prepared from the following raw materials in parts by weight: 300-350 parts of fermented sauce, 150-200 parts of fermented soy sauce, 150-200 parts of sugar, 50-100 parts of edible salt and water. By adjusting the ratio of all the raw materials, the seasoning sauce can have fragrant, sweet and strong sauce fragrance, and is especially suitable for seasoning of Cantonese dishes. Moreover, different raw materials are further selected for compatibility, no preservative is used, the risk level of a product is reduced only by adjusting the raw material ratio in the product, and preservative such as potassium sorbate does not need to be manually added, so that the product is healthier.

Description

technical field [0001] The invention relates to the technical field of condiment preparation, in particular to a seasoning sauce and a preparation method thereof. Background technique [0002] With the improvement of living standards, first-tier Cantonese-style restaurants have gradually penetrated into second- and third-tier cities, and the unique sweetness and ruddy taste of Cantonese dishes are becoming more and more popular among consumers. A Cantonese-style sauce with typical characteristics, which provides a product basis for chefs to prepare dishes in a standardized manner. [0003] Yet along with the raising of people's material culture level, also constantly promote to the requirement of various flavor dishes, the condiment in the prior art lacks the flavor of sauce flavor, can be limited for the application of some dishes; There is the problem of insufficient coloring strength; in addition, the existing condiments usually use potassium sorbate for preservation, wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/50A23L11/50A23L27/40A23L29/30A23L5/41A23L29/269A23L29/212A23L27/14A23L29/00
CPCA23L27/60A23L27/50A23L27/40A23L29/30A23L5/41A23L29/27A23L29/212A23L27/14A23L29/035A23V2002/00A23V2250/1614A23V2200/04A23V2200/242A23V2250/5086A23V2250/5118A23V2250/082A23V2200/16
Inventor 张晶
Owner 烟台欣和企业食品有限公司
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