A curry paste and a method of making the same

Abstract

The present application provides a curry sauce, comprising: 85-90 parts by mass of soybean oil, 35-40 parts by mass of chopped chili pepper, 10-15 parts by mass of dehydrated coriander, 8-10 parts by mass of edible salt, 8-10 parts by mass of white granulated sugar, 5-12 parts by mass of monosodium glutamate, 4-10 parts by mass of raw garlic, 2-4 parts by mass of erythritol, 2-4 parts by mass of raw ginger, 1.5-2.0 parts by mass of oyster sauce, 1.5-2.5 parts by mass of chicken essence, 0.4-0.6 parts by mass of yeast extract, 0.6-0.8 parts by mass of capsaicin, and 0.1-0.3 parts by mass of capsicum red pigment. The two-step process of "cold treatment plus color protection agent and synergistic rehydration, low-temperature frying and fresh-keeping" is adopted for the dehydrated coriander, and the rehydration link uses a compound solution of erythritol, concentrated lemon juice and erythorbic acid to achieve the four effects of color protection, crispness preservation, taste retention and shelf life extension. By controlling the process parameters and taking advantage of the compound components, the unstable quality and short shelf life of the rehydrated coriander are solved.

Description

Technical Field

[0001] This invention relates to the field of food technology, and in particular to a coriander sauce and its preparation method. Background Technology

[0002] In recent years, cilantro, as a highly topical ingredient, has seen its consumer popularity continue to rise. Products like "Baixiang Cilantro Noodles" have generated over 4 billion views on platforms like Douyin (TikTok), successfully "breaking out of the niche" through influencer marketing and trending topics, driving a surge in innovation for cilantro-flavored foods. The proliferation of cilantro-flavored products has provided new ideas and directions for flavor innovation in the food industry. The massive traffic and buzz generated by the explosive popularity of cilantro noodles has created opportunities for brand extension. Cilantro, as a highly topical ingredient, evokes polarized consumer attitudes, possessing natural marketing and communication potential. This traffic dividend has provided a market opportunity for extending cilantro flavor into the condiment category, but the industrial production of cilantro sauce still faces many technical bottlenecks.

[0003] Raw material characteristics limit: Fresh cilantro has a delicate texture and is prone to wilting or rotting at room temperature. High-temperature processing will cause its volatile aldehyde flavor substances to be lost rapidly and its chlorophyll to be degraded, causing the product to lose its bright green color and crisp texture.

[0004] Existing technological shortcomings: Current industrial production of coriander sauce mostly uses fresh coriander as raw material, and the products generally suffer from problems such as soft and mushy texture, dull color, fragmented sensory characteristics, and unstable flavor; there are very few technical solutions that use dehydrated dried coriander as raw material to achieve efficient preservation of coriander flavor and stable quality through technological innovation.

[0005] Chinese patent CN 104686991A, entitled "A Method for Making Coriander Sauce at Home," uses fresh coriander as the main ingredient, and its core steps are as follows:

[0006] 1. Remove any yellow or rotten leaves from the cilantro and wash it thoroughly. Cut the washed cilantro into 1 cm pieces and stir-fry in a pan until slightly sticky. Set aside. 2. Heat 600 ml of blended oil in a pan. Add the chopped fermented black beans and stir-fry until fragrant. Then add the previously stir-fried cilantro and stir-fry together with the fermented black beans until evenly mixed. 3. Store in a bottle at room temperature. The core idea of ​​this method is to extend the shelf life of cilantro through high-temperature stir-frying. However, this does not solve the seasonal supply problem associated with fresh cilantro, and the high-temperature stir-frying process results in a soft, mushy texture and a darker color. Summary of the Invention

[0007] In view of this, the technical problem to be solved by the present invention is to provide a coriander sauce and its preparation method. The coriander sauce prepared by the present invention has good color and crispness, and a long shelf life.

[0008] This invention mainly solves the following two core technical problems:

[0009] 1. Raw material supply and quality stability issues: Current coriander sauce production relies on fresh coriander, which suffers from seasonal shortages, inconsistent quality, and difficulty in long-term storage, resulting in unstable raw material supply and large fluctuations in product quality during industrial production.

[0010] 2. The balance between sensory quality and shelf life: Coriander sauce produced by existing processes generally suffers from defects such as soft and mushy texture, dark color, easy loss of flavor, and short shelf life. At the same time, dehydrated coriander is prone to cell rupture, chlorophyll degradation, and rapid microbial growth after rehydration, which makes it unsuitable for direct use in the production of high-quality coriander sauce.

[0011] Currently, most coriander sauce production processes use fresh coriander. However, fresh coriander suffers from seasonal shortages, inconsistent quality, and difficulty in storage. This invention innovatively uses dehydrated coriander as raw material, which is then processed through a standardized rehydration process before being stir-fried. This fundamentally solves the industrialization problem of unstable seasonal supply and inconsistent quality of fresh coriander.

[0012] This invention overcomes key freshness-locking technologies for coriander sauce and achieves large-scale production through two paths: raw material innovation and technological innovation. It builds a differentiated competitive barrier, expands the market for condiments, and broadens the consumption scenarios for coriander-flavored products, covering diverse application scenarios such as mixing with noodles, mixing with rice, and stuffing with steamed buns. It not only meets consumer needs but also strengthens the brand's innovative image and realizes traffic monetization, thus possessing significant market value and strategic significance.

[0013] The purpose of this invention is to overcome the shortcomings of the prior art and provide a key freshness-locking technology and preparation method for coriander sauce made from dehydrated dried coriander, specifically including:

[0014] 1. By using 2cm dehydrated coriander as raw material and combining it with standardized rehydration process, the problem of unstable seasonal supply and inconsistent quality of fresh coriander can be solved, and stable production can be achieved throughout the year.

[0015] 2. Develop a cold treatment rehydration process using a compound solution of 3 parts by weight of erythritol, 0.5 parts by weight of concentrated lemon juice, and 0.5 parts by weight of isoascorbic acid to achieve a synergistic effect of color protection, crispness retention, flavor retention, and extended shelf life, thus solving the problem of quality deterioration after rehydration of dehydrated coriander.

[0016] 3. The low-temperature stir-frying process preserves the crisp texture and natural aroma of the cilantro to the greatest extent. At the same time, by precisely controlling the water activity and key process parameters, the shelf life of the product is extended to more than 12 months.

[0017] This invention provides a coriander sauce, comprising the following ingredients in parts by weight:

[0018] 85-90 parts by weight of soybean oil, 35-40 parts by weight of chopped chili peppers, 10-15 parts by weight of dehydrated coriander, 8-10 parts by weight of edible salt, 8-10 parts by weight of white sugar, 5-12 parts by weight of monosodium glutamate, 4-10 parts by weight of raw garlic, 2-4 parts by weight of erythritol, 2-4 parts by weight of ginger, 1.5-2.0 parts by weight of oyster sauce, 1.5-2.5 parts by weight of chicken essence, 0.4-0.6 parts by weight of yeast extract, 0.6-0.8 parts by weight of capsaicin, and 0.1-0.3 parts by weight of capsaicin.

[0019] In some embodiments, the coriander sauce comprises the following ingredients in parts by weight:

[0020] 87 parts by weight of soybean oil, 38 parts by weight of chopped chili peppers, 12 parts by weight of dehydrated coriander, 9 parts by weight of edible salt, 9 parts by weight of white sugar, 5 parts by weight of monosodium glutamate, 5 parts by weight of raw garlic, 3 parts by weight of erythritol, 3 parts by weight of ginger, 1.8 parts by weight of oyster sauce, 2.0 parts by weight of chicken essence, 0.5 parts by weight of yeast extract, 0.7 parts by weight of capsaicin, and 0.2 parts by weight of capsaicin red pigment.

[0021] In some embodiments, the coriander sauce comprises the following ingredients in parts by weight:

[0022] 85 parts by weight of soybean oil, 35 parts by weight of chopped chili peppers, 10 parts by weight of dehydrated coriander, 8 parts by weight of edible salt, 8 parts by weight of white sugar, 6 parts by weight of monosodium glutamate, 4 parts by weight of raw garlic, 2 parts by weight of erythritol, 2 parts by weight of ginger, 1.5 parts by weight of oyster sauce, 1.5 parts by weight of chicken essence, 0.4 parts by weight of yeast extract, 0.6 parts by weight of capsaicin, and 0.1 parts by weight of capsaicin red pigment.

[0023] In other embodiments, the coriander sauce comprises the following ingredients in parts by weight: 90 parts soybean oil, 40 parts chopped chili peppers, 15 parts dehydrated coriander, 10 parts edible salt, 10 parts white sugar, 6 parts monosodium glutamate, 6 parts raw garlic, 4 parts erythritol, 4 parts ginger, 2.0 parts oyster sauce, 2.5 parts chicken bouillon, 0.6 parts yeast extract, 0.8 parts capsaicin, and 0.3 parts capsaicin red pigment.

[0024] The scientifically formulated proportions of these ingredients aim to fully leverage the synergistic effects of each component, achieving ideal results in terms of flavor, texture, and nutrition in the cilantro sauce. Dehydrated cilantro retains its unique aroma and nutrients, blending harmoniously with the spiciness of chopped chili peppers and the umami of various seasonings. Erythritol, on the other hand, provides a touch of sweetness while reducing overall calories, meeting the modern consumer's demand for healthy eating.

[0025] This invention provides a method for preparing the coriander sauce described above, comprising the following steps:

[0026] A) Dehydrated dried coriander is soaked in a rehydration mixture to obtain rehydrated coriander;

[0027] B) Heat oil, add ginger and garlic and fry, then add chopped chili and fry.

[0028] C) Add rehydrated coriander, heat over high heat and then turn off the heat; add oyster sauce, salt, MSG, white sugar, erythritol, chicken essence, yeast extract, and capsaicin, stir, and then cool to obtain the cooled sauce;

[0029] D) Add the cooled sauce to the chili red pigment, stir, cool, and package to obtain the final product.

[0030] The method for preparing coriander sauce according to the above-described technical solution provided by the present invention first involves preparing dehydrated dried coriander. The aforementioned dehydrated dried coriander is commercially available.

[0031] This invention is the first to use 2cm dehydrated coriander as raw material. Through the design of a double-feed nozzle device, it achieves large-particle uniform packaging, which visually presents the real ingredients and solves the problem of unstable supply of fresh coriander.

[0032] Dehydrated dried coriander is soaked in a rehydration mixture to obtain rehydrated coriander.

[0033] According to the present invention, the rehydrated mixture comprises 2-4 parts by weight of erythritol, 0.4-0.6 parts by weight of concentrated lemon juice, and 0.4-0.6 parts by weight of isoascorbic acid. Preferably, it comprises 3 parts by weight of erythritol, 0.5 parts by weight of concentrated lemon juice, and 0.5 parts by weight of isoascorbic acid.

[0034] This invention achieves a four-fold synergistic effect of color protection, crispness preservation, flavor retention, and antibacterial properties through the synergistic action of the rehydrated mixture.

[0035] Erythritol acts as an osmotic regulator, modulating cell osmotic pressure and reducing cell rupture caused by excessive water osmosis. Simultaneously, it provides a carbon source for coriander cells, maintaining cell activity and delaying the loss of flavor compounds. With a sweetness approximately 60%-70% that of sucrose, erythritol imparts a mild sweetness to rehydrated coriander, neutralizing its slight bitterness, and does not participate in blood sugar metabolism, thus meeting the requirements for a low-calorie, healthy diet.

[0036] Concentrated lemon juice is rich in natural citric acid, which can lower the pH of the rehydrated system to 4.0-5.0. This acidic environment can significantly inhibit the activity of polyphenol oxidase (PPO) and peroxidase (POD) in coriander cells, blocking enzymatic browning at its source. Lemon juice contains natural flavonoids, vitamin C, and other substances that work synergistically with isoascorbic acid to not only enhance the system's antioxidant capacity and reduce chlorophyll oxidation and degradation, maintaining the bright green color of coriander, but also impart a fresh fruity aroma to the rehydrated coriander, blending with the coriander's own aroma to enhance the flavor profile without the pungent taste of artificial acidulants.

[0037] As an antioxidant, isoascorbic acid removes free radicals through reduction and inhibits the oxidative degradation of chlorophyll; at the same time, it reduces oxidized phenolic substances, blocks the chain reaction of enzymatic browning, and enhances the color-protecting effect in conjunction with citric acid.

[0038] Erythritol, lemon juice, and isoascorbic acid work together to lock in the savory flavor compounds of cilantro, preventing them from being lost during processing. This ensures that the rehydrated cilantro retains its crisp texture, rich aroma, and good color and quality in the sauce for a long time.

[0039] The rehydration temperature described in this invention is 20-50℃. Within this temperature range, it ensures that components such as erythritol, lemon juice, and isoascorbic acid can fully penetrate and exert their effects, while avoiding damage to the cilantro cell structure due to excessively high temperatures, thereby reducing nutrient loss and flavor evaporation. For example, when the rehydration temperature is 35℃, the rate of water absorption and expansion of cilantro cells is moderate, which allows for even distribution of water in the intercellular spaces and helps maintain the crisp texture of cilantro. If the temperature is below 20℃, the rehydration time will be prolonged, which may lead to excessive dissolution of some water-soluble nutrients. Above 50℃, chlorophyll decomposition and flavor oxidation will be accelerated, thus affecting the color and taste of the rehydrated cilantro.

[0040] The rehydration time is 3 minutes. This time setting ensures that the cilantro fully absorbs water and restores cell activity while avoiding nutrient loss and mushy texture due to prolonged soaking. This effectively maintains the product's color and flavor stability. Dehydrated cilantro is soaked in a room-temperature compound solution, ensuring the solution completely covers the cilantro for thorough soaking. Under these conditions, the cilantro retains its vibrant green color, has a fresh and rich aroma and flavor, and a crisp and chewy texture.

[0041] This invention creatively discovered that different rehydration times had a comparative effect on the rehydration effect of cilantro. The results showed that if the rehydration time was too short, the water only penetrated to the surface of the cilantro, resulting in a dry, hard, and rough texture, with the hard core remaining unsoftened and flavor compounds not fully released. If the rehydration time was too long, excessive water penetration damaged the cell structure, resulting in a soft, mushy texture, even becoming "pasty," losing elasticity and chewiness, thus affecting the eating experience. Furthermore, prolonged soaking caused chlorophyll to decompose or dissolve, changing the color from bright green to dark green or yellowish-brown, resulting in a poor sensory appearance.

[0042] To accurately control the water absorption rate of dried cilantro, the weight of wet cilantro should be ≤ 6.5 times the weight of dried cilantro; this is called rehydrated cilantro.

[0043] This invention creatively develops a cold-treatment rehydration process using 3 parts by weight of erythritol, 0.5 parts by weight of concentrated lemon juice, and 0.5 parts by weight of isoascorbic acid. It precisely controls the 3-minute rehydration time and water absorption rate to achieve a synergistic effect of color protection, crispness preservation, flavor retention, and antibacterial properties.

[0044] Heat oil, add ginger and garlic and fry, then add chopped chili and fry.

[0045] According to the present invention, the ginger is processed into 3-6 mm particles; the garlic is processed into 3-6 mm particles.

[0046] The refined chopped chili pepper of this invention needs to be mixed with drinking water at a ratio of 1:2, thoroughly stirred and washed, and then filtered to remove the water before use.

[0047] The oil used in this invention is preferably soybean oil, and the oil is heated to 130°C.

[0048] The preferred frying temperature for ginger and garlic is 105-115℃; specifically, it can be 105℃, 107℃, 109℃, 110℃, 113℃, or 115℃. The frying temperature for chopped chili peppers is 100-109℃; specifically, it can be 105℃, 107℃, or 109℃; or any value within a range of the above two.

[0049] Add rehydrated coriander, heat over high heat until it reaches 80℃, then turn off the heat. Add oyster sauce, salt, MSG, sugar, erythritol, chicken bouillon, yeast extract, and capsaicin, stir, and then cool to obtain the cooled sauce. The proportions of the above components have been clearly described above and will not be repeated here. The stirring time is 1-2 minutes.

[0050] Immediately transfer the sauce to a transfer cart for rapid cooling. The cooling temperature of the sauce is 65~75℃; specifically, it can be 65℃, 70℃, or 75℃. After adding the capsicum red pigment, cool it to 50~60℃.

[0051] The packaging temperature should be controlled between 50-60℃. During the packaging process, the agitator inside the material cart should be turned off. When feeding the material into the packaging machine, turn on the agitator 3-5 minutes in advance, and start feeding only after it is evenly mixed to ensure uniform packaging of the sauce. The oil level should be maintained between 5mm and 15mm during packaging. If the level is too high or too low, the product should be picked up in time.

[0052] This invention addresses the industry pain points of seasonal shortages, inconsistent quality, and poor storage of fresh cilantro, as well as the tendency for deterioration in quality (darkening of color, softening of texture, loss of flavor, and short shelf life) of dehydrated cilantro after rehydration. It innovatively proposes a two-step process for dehydrated cilantro: "cold treatment plus synergistic rehydration with color-protecting agents + low-temperature stir-frying to lock in freshness." The rehydration step utilizes a compound solution of 3 parts by weight of erythritol, 0.5 parts by weight of concentrated lemon juice, and 0.5 parts by weight of isoascorbic acid. Through the synergistic effect of these three components, a quadruple technical effect is achieved: color protection, crispness retention, flavor retention, and extended shelf life. This solution, through precise control of process parameters and the complementary advantages of the compound components, solves the problems of unstable quality and short shelf life of rehydrated cilantro in existing technologies, providing a feasible technical path for the industrial production of cilantro sauce.

[0053] This invention is the first to use 2cm dehydrated coriander as raw material. Through the design of a double-feed nozzle device, it achieves large-particle uniform packaging, which visually presents the real ingredients and solves the problem of unstable supply of fresh coriander.

[0054] Innovative rehydration process: We developed a cold-treatment rehydration process using 3 parts by weight of erythritol, 0.5 parts by weight of concentrated lemon juice, and 0.5 parts by weight of isoascorbic acid. By precisely controlling the 3-minute rehydration time and water absorption rate, we achieved a synergistic effect of color protection, crispness retention, flavor retention, and antibacterial properties.

[0055] Innovative stir-frying process: Low-temperature stir-frying is used to lock in freshness, forming a microporous protective layer on the surface of the cilantro, which maximizes the preservation of its crisp texture and heat-sensitive flavor compounds; precise control of the heating endpoint, cooling rate and packaging temperature creates multiple preservation barriers.

[0056] Flavor innovation: Large pieces of cilantro are paired with Hunan-style chopped chili peppers and oyster sauce, creating a unique flavor that is "fresh, fragrant, slightly spicy, crisp, and chewy," expanding into diverse consumption scenarios such as mixed noodles and mixed rice.

[0057] Compared with existing technologies, this invention has the following significant advantages: In terms of raw materials, it eliminates the dependence on fresh coriander, enabling stable production throughout the year and resulting in higher product quality consistency; in terms of process, the synergistic effect of compound solution rehydration and low-temperature freshness-locking stir-frying solves the industry pain points of deterioration due to rehydration of dehydrated coriander and quality degradation due to high-temperature stir-frying; in terms of quality, the product has a bright green color, crisp and tender texture, and rich flavor, with a shelf life extended to more than 12 months, far exceeding existing products; in terms of application, the standardization of the dehydrated coriander rehydration process provides technical reference for the deep processing of perishable agricultural products such as scallions and mint, and has broad industrial promotion value. Attached Figure Description

[0058] Figure 1 The effect of compound solutions on the color difference of rehydrated dried coriander;

[0059] Figure 2 The effect of compound solutions on the chlorophyll content of rehydrated dried coriander leaves;

[0060] Figure 3 The effect of compound solutions on the electrical conductivity of rehydrated dried coriander;

[0061] Figure 4 The effect of compound solutions on the hardness of rehydrated dried coriander;

[0062] Figure 5 The effect of compound solution on the total bacterial count of rehydrated dried coriander. Detailed Implementation

[0063] This invention provides a coriander sauce and its preparation method. Those skilled in the art can refer to the content of this document and appropriately modify the process parameters to achieve the desired result. It should be particularly noted that all similar substitutions and modifications are obvious to those skilled in the art and fall within the scope of protection of this invention. The method and application of this invention have been described through preferred embodiments. Those skilled in the art can obviously modify or appropriately change and combine the method and application described herein without departing from the content, spirit, and scope of this invention to realize and apply the technology of this invention.

[0064] It should be understood that the expression “one or more of…” individually includes each of the objects described after the expression, as well as various different combinations of two or more of the described objects, unless otherwise understood from the context and usage. The expression “and / or” combined with three or more described objects should be understood to have the same meaning, unless otherwise understood from the context.

[0065] The terms “including,” “having,” or “containing,” including the use of their grammatical synonyms, should generally be understood as open-ended and non-restrictive, for example, not excluding other unstated elements or steps, unless otherwise specifically stated or understood from the context.

[0066] In this application, the term "and / or" describes the relationship between related objects, indicating that three relationships can exist. For example, A and / or B can represent: A existing alone, A and B existing simultaneously, or B existing alone. A and B can be singular or plural.

[0067] In this application, "at least one" means one or more, and "more than one" means two or more. "At least one of the following" or similar expressions refer to any combination of these items, including any combination of single or multiple items.

[0068] It should be understood that the order of the steps or the order in which certain actions are performed is not important as long as the invention remains operational. Furthermore, two or more steps or actions can be performed simultaneously.

[0069] The use of any and all instances or exemplary language such as “e.g.” or “including” in this document is merely intended to better illustrate the invention and is not intended to limit the scope of the invention unless the claims are made. No language in this specification should be construed as indicating that any unclaimed element is essential to the practice of the invention.

[0070] Furthermore, the numerical ranges and parameters used to define the present invention are approximate values, and the relevant values ​​in the specific embodiments have been presented as precisely as possible. However, any value inevitably contains standard deviations due to individual test methods. Therefore, unless explicitly stated otherwise, it should be understood that all ranges, quantities, values, and percentages used in this disclosure are modified with the word "approximately". Here, "approximately" generally means that the actual value is within plus or minus 10%, 5%, 1%, or 0.5% of a specific value or range.

[0071] It should be understood that in the various embodiments of this application, the order of the above processes does not imply the order of execution. Some or all steps may be executed in parallel or sequentially. The execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of this application.

[0072] The embodiments and comparative examples of this invention describe some examples, in which the embodiments illustrate certain implementations of the invention. However, this does not mean that the effects of the invention can only be achieved in these examples.

[0073] To further illustrate the present invention, the following describes in detail, with reference to embodiments, a coriander sauce and its preparation method provided by the present invention.

[0074] Example 1: Cold treatment and rehydration process for dehydrated dried coriander

[0075] 87g soybean oil, 37g chopped chili peppers, 12g dehydrated coriander, 9g salt, 9g white sugar, 8g MSG, 7g raw garlic, 3g erythritol, 3g ginger, 1.7g oyster sauce, 2g chicken bouillon, 0.5g yeast extract, 0.7g capsaicin, 0.2g capsaicin red pigment.

[0076] 1. Rehydration of dehydrated coriander: The dehydrated coriander is rehydrated according to the cold treatment process described in Part 1 above. The dehydrated coriander after the process is called rehydrated coriander.

[0077] 2. Ginger and garlic: need to be ground into 3-6mm granules before use.

[0078] 3. Refined chopped chili peppers: Mix with drinking water at a ratio of 1:2, stir and wash thoroughly, then filter out the water before use.

[0079] Processing stages:

[0080] 1. Heat soybean oil to approximately 130℃

[0081] 2. Add ginger and garlic, and fry over high heat until fragrant, at a temperature of 105-115℃.

[0082] 3. Add chopped chili peppers and fry over high heat until the temperature reaches approximately 100-109℃.

[0083] 4. Add rehydrated cilantro, bring to a boil over high heat until it reaches 80°C, then turn off the heat.

[0084] 5. Quickly add Gold Label Oyster Sauce, Salt, MSG, Granulated Sugar, Erythritol, Chicken Essence, Yeast Extract, and Capsaicin, stir well, and let it sit for 1-2 minutes. Immediately transfer it to a transfer cart for rapid cooling.

[0085] 6. Once the sauce has cooled to a reference temperature of 65-75℃, add the red chili pigment, stir well, and continue cooling to 50-60℃.

[0086] 7. Packaging: The packaging temperature should be controlled between 50-60℃. During the packaging process, the agitator inside the material cart should be turned off. When feeding the material into the packaging machine, turn on the agitator 3-5 minutes in advance, and start feeding only after it is evenly mixed to ensure uniform packaging of the sauce. The oil level should be maintained between 5mm-15mm during packaging. If the level is too high or too low, the product should be picked out in time.

[0087] Dehydrated cilantro is soaked in a room-temperature compound solution, ensuring the solution completely covers the cilantro. The timer is started when the cilantro is fully soaked. Different soaking times are used: 1 minute, 3 minutes, 5 minutes, 7 minutes, and 9 minutes. Then the water is filtered out. The water absorption rate of the dried cilantro is accurately controlled. The weight of the wet cilantro is ≤ 6.5 times the weight of the dried cilantro. This is called rehydrated cilantro.

[0088] This invention employed different rehydration times to conduct a comparative experiment on the rehydration effect of cilantro. The results showed that if the rehydration time was too short, water only penetrated to the surface of the cilantro, resulting in a dry, hard, and rough texture, with the hard core remaining unsoftened and flavor compounds not fully released. If the rehydration time was too long, excessive water penetration damaged the cell structure, resulting in a soft, mushy texture, even becoming "pasty," losing elasticity and chewiness, thus affecting the eating experience. Furthermore, prolonged soaking caused chlorophyll decomposition or dissolution, changing the color from bright green to dark green or yellowish-brown, resulting in poor sensory quality. Specific comparative experiments are shown in the table below:

[0089] Table 1 Sensory evaluation of coriander at different rehydration times

[0090]

[0091] Based on the sensory evaluation table above, it can be seen that the dehydrated coriander uses a cold treatment rehydration process with a precise control of the rehydration time of 3 minutes. Under this condition, the coriander is bright green, has a fresh and rich aroma and flavor, and has a crisp and chewy texture. This condition was selected for the rehydration process of dehydrated coriander, and subsequent experiments were conducted in the preparation of coriander seasoning sauce.

[0092] Compare with Example 1

[0093] The control group used ordinary deionized water, while the experimental group consisted of 7 groups, each using a rapid rehydration process for 3 minutes with one of the following solutions: (3% erythritol, 0.5% concentrated lemon juice, 0.5% isoascorbic acid, 3% erythritol + 0.5% concentrated lemon juice, 3% erythritol + 0.5% isoascorbic acid, 0.5% concentrated lemon juice + 0.5% isoascorbic acid, or 3% erythritol + 0.5% concentrated lemon juice + 0.5% isoascorbic acid). All other raw materials and processes were the same.

[0094] According to the sensory evaluation criteria, 20 randomly selected tasters (10 men and 10 women) conducted sensory evaluations on coriander sauces prepared from dehydrated coriander under different rehydration temperature conditions. The results are shown in Appendix Table 4. The coriander sauce rehydrated using a compound solution of 3% erythritol + 0.5% concentrated lemon juice + 0.5% isoascorbic acid was significantly better than the control group and other experimental groups in terms of appearance, aroma, and taste, and the overall quality of the product was greatly improved.

[0095] Table 2 Sensory evaluation of different coriander reconstituted solutions

[0096]

[0097] Compare with Example 2

[0098] The control group used dehydrated dried coriander to be rehydrated in ordinary deionized water for 3 minutes, while the experimental group used a compound solution to be rehydrated for 3 minutes and then refrigerated (4℃) for 7 days. The color difference, chlorophyll content, electrical conductivity, hardness, and total bacterial count of the coriander in the two groups were measured.

[0099] Verification Example 1.1

[0101] In terms of color protection, color difference is as follows: Figure 1 As shown, the -a* value (greenness) of the experimental group was consistently significantly higher than that of the control group, while the b* value (yellowness) was consistently significantly lower. After 7 days of storage, the -a* value of the experimental group remained above 8.90, and the b* value was 24.64; the -a* value of the control group decreased to 5.55, and the b* value increased to 31.51. Chlorophyll content is as follows... Figure 2 As shown, the initial chlorophyll content in the experimental group was 2.03 mg / g, which decreased to 1.77 mg / g after 7 days, with a loss rate of only 12.8%; while the initial chlorophyll content in the control group was 1.76 mg / g, which decreased to 1.21 mg / g after 7 days, with a loss rate as high as 31.3%. This indicates that the compound solution effectively inhibited chlorophyll degradation and browning, allowing the coriander to maintain its bright green color. 1.2

[0103] The ability to maintain crispness is one of the most important quality indicators in industrial production. This invention primarily uses changes in electrical conductivity and hardness to determine the crispness retention effect of cilantro. Electrical conductivity reflects cell membrane integrity; a higher value indicates more severe cell membrane damage. Figure 3 As shown, the initial conductivity of the control group was 7.6 μS / cm·g, which increased to 16.8 μS / cm·g after 7 days. The initial conductivity of the experimental group was 6.1 μS / cm·g, which increased to 12.2 μS / cm·g after 7 days. The experimental group not only had significantly lower total bacterial counts than the control group within 7 days, but also showed a smaller increase in conductivity. This indicates that the compound solution effectively maintained cell membrane integrity and reduced intracellular electrolyte loss. (The hardness is as follows...) Figure 4 As shown, the initial hardness of the experimental group was 203 N, which decreased to 132 N after 7 days, a decrease rate of 35.0%; the initial hardness of the control group was 168 N, which decreased to 32 N after 7 days, a decrease rate of 81.0%. This indicates that the compound solution maintained the integrity of the cell structure through osmotic pressure regulation and pH stabilization, thus preserving the crisp and tender texture of the coriander. 1.3

[0105] Regarding the effect on extending shelf life, the experimental group initially had a total bacterial count of 5.8 lg (CFU / g), which increased to 9.2 lg (CFU / g) after 7 days; the control group initially had a total bacterial count of 6.0 lg (CFU / g), which began to rise rapidly after 3 days, reaching 16.3 lg (CFU / g) after 7 days. This indicates that the weak acidity and antioxidant components of the compound solution synergistically inhibited the growth and reproduction of microorganisms, significantly extending the shelf life of rehydrated coriander.

[0106] Compare with Example 3

[0107] All experimental groups used rehydrated dried coriander that underwent rapid rehydration in a compound solution for 3 minutes, and then stir-fried it over high heat at 70℃, 90℃, 100℃, and 110℃ respectively. All other raw materials and processes were the same as those of the control group (80℃).

[0108] According to the sensory evaluation criteria, 20 tasters (10 men and 10 women) were randomly selected to conduct sensory evaluation on the coriander sauce prepared by dehydrated coriander under different rehydration temperature conditions. The results are shown in Appendix Table 3. 80℃ is significantly better than other temperatures in terms of appearance, aroma and taste.

[0109] Table 3 Sensory evaluation table for different coriander stir-frying temperatures

[0110]

[0111] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A coriander sauce, characterized in that, The raw materials include the following parts by weight: 85-90 parts by weight of soybean oil, 35-40 parts by weight of chopped chili peppers, 10-15 parts by weight of dehydrated coriander, 8-10 parts by weight of edible salt, 8-10 parts by weight of white sugar, 5-12 parts by weight of monosodium glutamate, 4-10 parts by weight of raw garlic, 2-4 parts by weight of erythritol, 2-4 parts by weight of ginger, 1.5-2.0 parts by weight of oyster sauce, 1.5-2.5 parts by weight of chicken essence, 0.4-0.6 parts by weight of yeast extract, 0.6-0.8 parts by weight of capsaicin, and 0.1-0.3 parts by weight of capsaicin.

2. A method for preparing the coriander sauce according to claim 1, characterized in that, Includes the following steps: A) Dehydrated dried coriander is soaked in a rehydration mixture to obtain rehydrated coriander; B) Heat oil, add ginger and garlic and fry, then add chopped chili and fry. C) Add rehydrated coriander, heat over high heat and then turn off the heat; add oyster sauce, salt, MSG, white sugar, erythritol, chicken essence, yeast extract, and capsaicin, stir well and then cool to obtain the cooled sauce; D) Add chili red pigment to the cooled sauce, stir, cool, and package to obtain coriander sauce.

3. The preparation method according to claim 2, characterized in that, The rehydration mixture includes 2-4 parts by weight of erythritol, 0.4-0.6 parts by weight of concentrated lemon juice, and 0.4-0.6 parts by weight of isoascorbic acid.

4. The preparation method according to claim 2, characterized in that, The rehydration temperature is 20~50℃; the rehydration time is 3 minutes.

5. The preparation method according to claim 2, characterized in that, The ginger is processed into 3-6mm particles; the garlic is processed into 3-6mm particles.

6. The preparation method according to claim 2, characterized in that, The oil is soybean oil, and the oil is heated to 130°C.

7. The preparation method according to claim 2, characterized in that, The ginger and garlic are fried at a temperature of 105-115℃; the chopped chili peppers are fried at a temperature of 100-109℃.

8. The preparation method according to claim 2, characterized in that, The rehydrated coriander is heated to 80°C over high heat.

9. The preparation method according to claim 2, characterized in that, The stirring time in step C) is 1-2 minutes.

10. The preparation method according to claim 2, characterized in that, The cooling temperature of the sauce is 65~75℃; after adding the capsicum pigment, it is cooled to 50~60℃. The temperature of the packaging is 50~60℃; the oil level is maintained at 5mm~15mm.

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