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Additive-free oyster sauce and preparation method thereof
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A zero-addition, oyster sauce technology, applied in the field of seasoning, can solve the problem of low overall freshness, and achieve the effect of avoiding low freshness, good coordination, and improving freshness
Pending Publication Date: 2022-03-15
SHANGHAI TOTOLE FOOD LTD
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However, no fresh ingredients are added to ma
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Embodiment 1
[0027] like figure 1 As shown, the preparation process of zero-additive oyster sauce without Maillard reaction, the ratio of each material: 1. Oyster juice 5-35%, abalone juice 0.1-10%, brewed vinegar 0.1-2%, brewed soy sauce 0-15% %, white sugar 5-20%, salt 5-12%, original starch and / or physically modified starch 3-6%, wheat flour 0-3%, corn fermentation powder 2-10%, and the rest is water;
[0028] The present invention obtains high-quality products by controlling the addition ratio when formulating the formula. Among them, the content of table salt will not be too high, because the content of table salt in the national standard is controlled to be ≤14%. Corn fermentation powder can provide the freshness of the product, but it should not be added at will. It should be combined with the ratio of oyster juice, abalone juice, and brewed soy sauce, so that the content of volatile base nitrogen and free ammonia nitrogen in the product meets the requirements of the national stand...
Embodiment 2
[0034] like figure 2 As shown, the preparation process of zero-added oyster sauce containing Maillard reaction, the ratio of each material:
[0035] Oyster juice 5-35%, abalone juice 0.1-10%, brewed vinegar 0.1-2%, brewed soy sauce 0-15%, white sugar 5-20%, salt 5-12%, raw starch and / or physically modified starch 3-6%, wheat flour 0-3%, corn fermentation powder 2-10%, lactose / honey 0.5-10%, the rest is water.
[0036] Step 1: Mix oyster juice, abalone juice, a certain proportion of salt, sugar and lactose / honey evenly, raise the temperature to 85-100°C, and heat for 30-90 minutes. Within this temperature and time range, the Maillard reaction can be effectively promoted to produce more seafood flavor components.
[0037] Step 2: pretreatment process of starch / physically modified starch and wheat flour: disperse starch / physically modified starch and wheat flour with a certain amount of normal temperature water.
[0038] Step 3: Put the Maillard reaction base material obtaine...
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Abstract
The invention provides additive-free oyster sauce and a preparation method thereof. The additive-free oyster sauce comprises oyster juice, abalone juice, lactose/honey, brewed vinegar, brewed soy sauce, white granulated sugar, table salt, native starch and/or physical modified starch, wheat flour, corn ferment powder and water. According to the present invention, with the appropriate production process and the appropriate component ratio, the freshness of the product is substantially improved while the volatile basic nitrogen content of the product is ensured to be less than or equal to 50 mg/kg, and the disadvantage of low freshness of the existing additive-free oyster sauce is avoided; meanwhile, the preparation of the delicious oyster sauce with all natural components and zero additives is realized.
Description
technical field [0001] The invention relates to the technical field of condiments, in particular to a zero-addition oyster sauce and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, people have put forward higher requirements for the quality of freshening seasonings. On the one hand, it is reflected in the continuous enrichment of the types of condiments used. The freshness-enhancing seasonings used by consumers range from basic salt and monosodium glutamate to other types of seasonings such as chicken essence and oyster sauce. Now consumers are constantly looking for products with higher added value. Oyster sauce is accepted by more and more consumers because of its unique fresh taste. Therefore, condiment companies are doing more and more research on oyster sauce. [0003] In addition, people's safety awareness is gradually increasing, and consumers are paying more and more attention to the composition of pr...
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