Braised seasoning sauce

A technology for seasoning sauce and soy sauce, applied in food science, food ultrasonic treatment, food ingredients as color, etc., can solve the problems of fast fading, too dark color, coking of soy sauce, etc. good color effect

Pending Publication Date: 2022-03-04
3S IMPERIAL FOOD JIANGXI PROV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The inventor found that when preparing soy sauce, coloring is a difficult point for soy sauce when dealing with braised dishes. If conventional dark soy sauce is used, the coloring will be fast, but if the color is too dark, it will fade quickly. If the cooking time is prolonged to reduce Discoloration may cause soy sauce to burn and turn black

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A braised sauce, characterized in that, the sauce comprises the following components by weight fraction: 5 parts of edible salt, 5 parts of soy sauce, 7 parts of caramel color, 0.1 part of xanthan gum, 0.01 part of tea pigment, dehydrogenated 0.01 parts of sodium acetate, 80 parts of water.

[0019] The brewing process of soy sauce includes the following steps: (1) making koji: take soybeans and cook them, mix them with wheat or flour, add bacteria to make koji, and obtain soy sauce koji; (2) fermentation: mix soy sauce koji with salt water to make soy sauce mash, and then carry out high-salt dilute fermentation. The salt content of the moromi in the early stage of fermentation is controlled at 15.0-16.6g / 100ml. After 90-120 days of fermentation, the salt content of the moromi is adjusted to 18.0-19.0g / 100ml, and the fermentation is continued for 60-90 day, obtain semi-finished soy sauce, filter the semi-finished soy sauce after sedimentation for 2 days, and obtain soy ...

Embodiment 2

[0029] A kind of braised seasoning sauce, described seasoning sauce comprises following components by weight fraction: 15 parts of edible salts, 15 parts of soy sauces, 17 parts of caramel colors, 0.5 parts of xanthan gums, 1.5 parts of tea pigments, 0.04 parts of water-soluble capsanthin parts, 0.05 parts of sodium dehydroacetate, and 50 parts of water.

[0030] The brewing process of soy sauce includes the following steps: (1) making koji: take soybeans and cook them, mix them with wheat or flour, add bacteria to make koji, and obtain soy sauce koji; (2) fermentation: mix soy sauce koji with salt water to make soy sauce mash, and then carry out high-salt dilute fermentation. The salt content of the moromi in the early stage of fermentation is controlled at 15.0-16.6g / 100ml. After 90-120 days of fermentation, the salt content of the moromi is adjusted to 18.0-19.0g / 100ml, and the fermentation is continued for 60-90 day, obtain semi-finished soy sauce, filter the semi-finished...

Embodiment 3

[0040] A kind of braised seasoning sauce, described seasoning sauce comprises the following components by weight fraction: 11 parts of edible salt, 10 parts of soy sauce, 0.23 part of xanthan gum, 0.037 part of water-soluble capsanthin, 1 part of tea pigment, dehydroacetic acid Sodium 0.04 parts, water 66.693 parts.

[0041]The brewing process of soy sauce includes the following steps: (1) making koji: take soybeans and cook them, mix them with wheat or flour, add bacteria to make koji, and obtain soy sauce koji; (2) fermentation: mix soy sauce koji with salt water to make soy sauce mash, and then carry out high-salt dilute fermentation. The salt content of the moromi in the early stage of fermentation is controlled at 15.0-16.6g / 100ml. After 90-120 days of fermentation, the salt content of the moromi is adjusted to 18.0-19.0g / 100ml, and the fermentation is continued for 60-90 day, obtain semi-finished soy sauce, filter the semi-finished soy sauce after sedimentation for 2 day...

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PUM

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Abstract

The invention provides a braising sauce which comprises the following components in parts by weight: 5-15 parts of edible salt, 5-15 parts of soy sauce, 7-17 parts of caramel color, 0.1-0.5 part of xanthan gum, 0.01-1.5 parts of a color matching agent, 0.01-0.05 part of sodium dehydroacetate and 50-80 parts of water.The braising sauce solves the problems that a dark soy sauce is fast in coloring but too deep in color, fast in color fading, poor in color fastness and poor in taste. And if the color fading is reduced by prolonging the cooking time, the problems of coking and blackening of the soy sauce are possibly caused.

Description

technical field [0001] The invention belongs to the field of seasoning sauce, in particular to braised sauce. Background technique [0002] Soy sauce is a common condiment. It is rich in nutrients and contains a lot of amino acids, vitamins and other nutrients. When cooking different foods, different soy sauces are used. [0003] The inventor found that when preparing soy sauce, coloring is a difficult point for soy sauce when dealing with braised dishes. If conventional dark soy sauce is used, the coloring will be fast, but if the color is too dark, it will fade quickly. If the cooking time is prolonged to reduce Discoloration may cause the soy sauce to burn and turn black. Contents of the invention [0004] An embodiment of the present invention provides a braised sauce, which is used to solve at least one of the above technical problems. [0005] In the first aspect, the embodiment of the present invention provides a kind of braised sauce, and the sauce comprises the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/50A23L5/43A23L5/42
CPCA23L27/60A23L27/50A23L5/43A23L5/42A23V2002/00A23V2200/04A23V2250/21A23V2250/5086A23V2250/5118A23V2300/48A23V2300/14
Inventor 陈翊杨
Owner 3S IMPERIAL FOOD JIANGXI PROV
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