Formula and preparation method of special five-spice product for catering

Abstract

The invention discloses a formula and a preparation method of a special five-spice product for catering. The preparation method comprises the following steps: weighing mixed spice raw materials which is composed of, in percentage by weight, 15 percent of a mixed spice extract, 15 percent of a concentrated bone soup, 15 percent of a yeast extract, 10 percent of a hydrolyzed vegetable protein liquid, 10 percent of dark soy sauce, 8 percent of oyster sauce, 7 percent of a cooking wine, 5 percent of edible salt, 5 percent of monosodium glutamate, 5 percent of chicken essence, 4 percent of white granulated sugar, 0.8 percent of mature vinegar and 0.2 percent of disodium 5'-ribonucleotide; after the mixed spice raw materials are accurately weighed according to a formula ratio, carrying out mixing, heating, mixing, chopping, emulsifying, grinding and homogenizing; and concentrating a filtrate to obtain an extract.

Description

technical field [0001] The invention relates to the technical field of preparation of spices, in particular to a formula and a preparation method of a Wuxiangbao product specially used for catering. Background technique [0002] At present, in the use of condiments in the catering industry and households, the most widely used varieties are spice raw materials, spice powder, chicken essence, monosodium glutamate, soy sauce, cooking wine, etc. In addition, hotel catering also needs to boil spice water and bone soup. There are many deficiencies in the use method of this seasoning, mainly in the following aspects: 1. directly use spice raw materials, and the utilization rate of effective flavor components is low (only accounting for about 40%), resulting in high waste costs; 2. use Spice powder (such as five-spice powder, thirteen spices) will affect the quality of the product. The black spots in the product are easily mistaken for impurities. At the same time, the original amo...

AI Technical Summary

Problems solved by technology

There are many deficiencies in the use method of this seasoning, mainly in the following aspects: 1. directly use spice raw materials, and the utilization rate of effective flavor components is low (only accounting for about 40%), resulting in high waste costs; 2. use Spice powder (such as five-spice powder, thirteen spices) will affect the quality of the product. The black spots in the product are easy to be mistaken for impurities. At the same time, the original amount of bacteria is more likely to cause secondary microbial contamination

3. Boiling spice water and bone broth will cause high-temperature loss of active ingredients and poor flavor effect; at the same time, frequent operations are labor-intensive and time-consuming, which will affect work efficiency

4. In actual operation, each seasoning needs to be added in turn, which is labor-intensive and time-consuming.

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