Sesame paste seasoning and preparation method thereof

Abstract

The present invention belongs to the technical field of condiments, and specifically relates to a sesame paste seasoning and a preparation method thereof. The present invention uses sesame paste, spices, sesame, edible oil, sodium starch octenyl succinate, citrus fiber, acidic substances, edible salt, water and auxiliary materials as raw materials, reasonably limits the ratio of citrus fiber and sodium starch octenyl succinate, and uses the two in combination. The citrus fiber with a mesh structure solidifies the hydrophilic and lipophilic groups of sodium starch octenyl succinate, thereby enhancing the body stability; the acidic substance and edible salt are combined, and the high permeability and acidic antibacterial effect of the edible salt increase the antiseptic property of the system, so that a non-preservative sesame paste seasoning with uniform body and quality can be prepared without adding a preservative.

Description

Technical Field

[0001] The invention belongs to the technical field of condiments, and particularly relates to a sesame paste seasoning and a preparation method thereof. Background Art

[0002] Sesame paste is a paste made by frying and grinding sesame seeds. It has a fragrance and is used as a seasoning. It is also called sesame paste. Sesame paste is one of the most popular flavor condiments. It is rich in protein, fat, and a variety of vitamins and minerals. It contains a lot of calcium. Regular and appropriate consumption is beneficial to the development of bones and teeth. It has high nutritional value. Sesame paste is usually used as the main raw material in the market to make sesame paste seasoning.

[0003] Traditional sesame paste seasoning is made of sesame paste, vegetable oil, star anise, cinnamon, bay leaf, ginger, dried chili and other spices as main raw materials, and is prepared by boiling with auxiliary materials such as salt, sugar, monosodium glutamate or in the form of pure sesame paste. However, the sesame paste seasoning presented by these two products is very unstable and easily delaminated and hardened, which is very inconvenient during use. In addition, the existing sesame paste needs to add more or less preservatives to prevent the sesame paste seasoning product from breeding microorganisms and causing corruption, but preservatives may have certain potential harm to the human body. Therefore, how to provide a uniform and stable preservative-free sesame paste seasoning is an urgent problem to be solved in this field. Summary of the invention

[0004] The purpose of the present invention is to solve the shortcomings of the prior art and provide a uniform and stable sesame paste seasoning, which can inhibit the reproduction of microorganisms without adding preservatives.

[0005] The invention provides a sesame paste seasoning, comprising the following raw materials: sesame paste, spices, sesame, edible oil, sodium octenyl succinate starch, citrus fiber, acidic substances, edible salt, water and auxiliary materials;

[0006] The mass ratio of the sodium octenyl succinate starch to the citrus fiber is (3-5):(1-2).

[0007] Preferably, the raw materials are included in the following parts by mass: 80-120 parts of sesame paste, 20-28 parts of spices, 3-6 parts of sesame, 120-160 parts of edible oil, 3-5 parts of sodium starch octenylsuccinate, 1-2 parts of citrus fiber, 120.8-171.2 parts of acidic substances, 30-40 parts of edible salt, 60-120 parts of water and 25.5-46 parts of auxiliary materials.

[0008] Preferably, the edible oil includes salad oil;

[0009] The acidic substance includes one or more of apple vinegar, aged vinegar and citric acid;

[0010] The auxiliary materials include one or more of chicken essence, monosodium glutamate, chicken powder and edible flavoring.

[0011] Preferably, when the acidic substance includes apple cider vinegar, aged vinegar and citric acid, the mass ratio of the apple cider vinegar, aged vinegar and citric acid is (80-110): (40-60): (0.8-1.2);

[0012] When the auxiliary materials include chicken essence, monosodium glutamate, chicken powder and edible flavor, the mass ratio of the chicken essence, monosodium glutamate, chicken powder and edible flavor is (4-7): (15-25): (5-12): (1.5-2).

[0013] The present invention also provides a method for preparing the sesame paste seasoning described in the above technical solution, comprising the following steps:

[0014] Stir-frying spices with edible oil to obtain a first material;

[0015] Mixing citrus fiber, sodium starch octenyl succinate and water, and finely crushing the resulting mixture to obtain a second material;

[0016] Mixing sesame paste, acidic food, edible salt, auxiliary materials, the first material and the second material, and shearing to obtain a third material;

[0017] The third material is mixed with sesame, and then heat-treated and filled to obtain the sesame paste seasoning.

[0018] Preferably, the step of frying spices with edible oil comprises:

[0019] Mix some of the cooking oil and spices, stir-fry and mix with the remaining cooking oil;

[0020] The frying temperature is 110-130°C.

[0021] Preferably, the step of preparing the third material comprises:

[0022] Mixing aged vinegar, apple cider vinegar and a second material, and performing a first shearing to obtain a first sheared material;

[0023] The first sheared material is mixed with chicken powder, monosodium glutamate, edible salt, chicken powder and citric acid, and then sheared for a second time to obtain a second sheared material;

[0024] Mixing the first material with the second sheared material in batches, performing a third shearing each time the mixing is performed, to obtain a third sheared material;

[0025] The third sheared material is mixed with edible flavoring, and sheared for the fourth time to obtain the third material.

[0026] Preferably, the rotation speeds of the first shearing and the fourth shearing are 2500-2800 r / min, and the time is 10-20 min, respectively;

[0027] The second shearing speed is 2500-2800 r / min, and the time is 5-10 min;

[0028] The third shearing process has a rotation speed of 3200 to 3500 r / min and a time of 10 to 20 min.

[0029] Preferably, when preparing the third sheared material, part of the first material is mixed with the second sheared material to obtain a premix, and then the remaining first material is mixed with the premix in four times;

[0030] The mass ratio of the part of the first material to the remaining first material is 1:1.

[0031] Preferably, the heat treatment temperature is 65-75° C. and the time is 15-18 min.

[0032] Preferably, after the heat treatment, a filling step is further included; the filling temperature is 65-75° C. and the filling time is ≤2h.

[0033] The invention uses sesame paste, spices, sesame, edible oil, sodium starch octenyl succinate, citrus fiber, acidic substances, edible salt, water and auxiliary materials as raw materials, reasonably limits the ratio of citrus fiber to sodium starch octenyl succinate, and uses the two in combination. The citrus fiber with a network structure solidifies the hydrophilic and lipophilic groups of the sodium starch octenyl succinate, thereby enhancing the body stability. The acidic substance and edible salt are combined, and the high permeability and acidic antibacterial effect of the edible salt increase the antiseptic property of the system. Therefore, a sesame paste seasoning without antiseptic and having uniform body and quality and stable body can be prepared without adding a preservative. DETAILED DESCRIPTION

[0034] The invention provides a sesame paste seasoning, comprising the following raw materials: sesame paste, spices, sesame, edible oil, sodium octenyl succinate starch, citrus fiber, acidic substances, edible salt, water and auxiliary materials;

[0035] The mass ratio of sodium starch octenyl succinate to citrus fiber is (3-5): (1-2). In the present invention, the mass ratio of sodium starch octenyl succinate to citrus fiber can be arbitrarily selected within the range of (3-5): (1-2), such as 3:1, 3:1.2, 3:1.5, 3:1.6, 3:1.8, 3:2, 4:1, 4:1.2, 4:1.5, 4:1.8, 4:2, 5:1, 5:1.2, 5:1.5, 5:1.8 or 5:2, preferably 4:1.5 or 3:1 or 5:1.8.

[0036] In the present invention, the raw material of the sesame paste seasoning includes sesame paste. The mass fraction of the sesame paste of the present invention is preferably 80 to 120 parts, more preferably 90 to 110 parts, and more preferably 100 parts.

[0037] In the present invention, the raw materials of the sesame paste seasoning include spices. Based on the mass fraction of the sesame paste, the mass fraction of the spices of the present invention is preferably 20 to 28 parts, more preferably 24 to 26 parts, and more preferably 25 parts. The particle size of the spices of the present invention is preferably 40 to 45 meshes.

[0038] In the present invention, the raw material of the sesame paste seasoning includes sesame. Based on the mass fraction of the sesame paste, the mass fraction of the sesame in the present invention is preferably 3 to 6 parts, and more preferably 5 parts. The sesame in the present invention is preferably whole sesame, and more preferably whole cooked sesame. The present invention uses whole sesame as the raw material, and the whole sesame can be evenly distributed in the material, further promoting the uniformity and stability of the sesame paste seasoning.

[0039] In the present invention, the raw material of the sesame paste seasoning includes edible oil. Based on the mass fraction of the sesame paste, the mass fraction of the edible oil of the present invention is preferably 120 to 160 parts, more preferably 130 to 150 parts, and more preferably 140 parts. The edible oil of the present invention is preferably salad oil.

[0040] In the present invention, the raw materials of the sesame paste seasoning include sodium starch octenyl succinate. Based on the mass fraction of the sesame paste, the mass fraction of the sodium starch octenyl succinate in the present invention is preferably 3 to 5 parts, and more preferably 4 parts.

[0041] In the present invention, the raw materials of the sesame paste seasoning include citrus fiber. Based on the mass fraction of the sesame paste, the mass fraction of the citrus fiber in the present invention is preferably 1 to 2 parts, and more preferably 1.5 parts.

[0042] The invention uses sodium starch octenyl succinate and citrus fiber in combination, and limits the mass ratio of sodium starch octenyl succinate and citrus fiber, so that the citrus fiber with a network structure can better solidify the hydrophilic and lipophilic groups of sodium starch octenyl succinate and enhance the stability of the body.

[0043] In the present invention, the raw materials of the sesame paste seasoning include acidic substances. Based on the mass fraction of the sesame paste, the mass fraction of the acidic substance of the present invention is preferably 120.8 to 171.2 parts, more preferably 130 to 160 parts, and more preferably 151 parts. The acidic substance of the present invention preferably includes one or more of apple cider vinegar, aged vinegar and citric acid, and more preferably apple cider vinegar, aged vinegar and citric acid. When the acidic substance includes apple cider vinegar, aged vinegar and citric acid, the mass ratio of the apple cider vinegar, aged vinegar and citric acid is preferably (80 to 110): (40 to 60): (0.8 to 1.2), and more preferably 100:50:1 or 110:60:1.2 or 80:40:0.8. The aged vinegar of the present invention is preferably Shanxi aged vinegar.

[0044] In the present invention, the raw material of the sesame paste seasoning includes edible salt. Based on the mass fraction of the sesame paste, the mass fraction of the edible salt of the present invention is preferably 30 to 40 parts, more preferably 32 to 38 parts, and more preferably 35 parts.

[0045] The present invention uses an acidic substance and edible salt in combination. The high permeability of the edible salt and the acidic antibacterial effect can increase the antiseptic property of the system, and can prevent the growth of microorganisms and corruption without adding preservatives.

[0046] In the present invention, the raw materials of the sesame paste seasoning include auxiliary materials. Based on the mass fraction of the sesame paste, the mass fraction of the auxiliary materials of the present invention is preferably 25.5 to 46 parts, more preferably 30 to 40 parts, and more preferably 36.8 parts. The auxiliary materials of the present invention preferably include one or more of chicken essence, monosodium glutamate, chicken powder and edible flavors, and more preferably include chicken essence, monosodium glutamate, chicken powder and edible flavors. When the auxiliary materials include chicken essence, monosodium glutamate, chicken powder and edible flavors, the mass ratio of the chicken essence, monosodium glutamate, chicken powder and edible flavors is preferably (4 to 7): (15 to 25): (5 to 12): (1.5 to 2), and more preferably 5:20:10:1.8.

[0047] In the present invention, the raw material of the sesame paste seasoning includes water. Based on the mass fraction of the sesame paste, the mass fraction of the water in the present invention is preferably 60 to 120, more preferably 68 to 110, and more preferably 93.5 to 108.8.

[0048] The present invention has no strict requirements on the source of the raw materials, and conventional purchase is sufficient.

[0049] The present invention also preferably provides a method for preparing the sesame paste seasoning described in the above technical solution, comprising the following steps:

[0050] Stir-frying spices with edible oil to obtain a first material;

[0051] Mixing citrus fiber, sodium starch octenyl succinate and water, and finely crushing the resulting mixture to obtain a second material;

[0052] Mixing sesame paste, acidic food, edible salt, auxiliary materials, the first material and the second material, and shearing to obtain a third material;

[0053] The third material is mixed with sesame, and then heat-treated and filled to obtain the sesame paste seasoning.

[0054] The present invention preferably utilizes edible oil to stir-fry spices to obtain the first material. The step of frying spices with edible oil in the present invention preferably includes: mixing part of the edible oil and spices, and mixing with the remaining edible oil after frying. The mass ratio of the part of the edible oil and the remaining edible oil in the present invention is preferably 2:1. The frying temperature of the present invention is preferably 110-130°C, and more preferably 120°C; the frying time is preferably 3-4 minutes. The present invention first mixes part of the edible oil and spices and stir-fries them, and then mixes them with the remaining edible oil, which can reduce the oil temperature to below 80°C, and can accurately control the frying time, thereby controlling the stability of the aroma.

[0055] Before the present invention uses edible oil to stir-fry spices, it is preferred that spices and water are mixed and stirred at a mass volume ratio of 1g:0.4mL, and stir-fried after standing for 1 to 3 hours; the mixing temperature is preferably 60°C. The present invention preferably crushes the spices to a particle size of 40 to 45 mesh and then mixes and stirs with water. The present invention stirs and mixes water and spices to further stimulate the aroma of the spices. The water used in the stir-frying process of the present invention is not the same as the raw material water for preparing the sesame paste seasoning described above. The water used in this link is a processing aid and is not used as a raw material component.

[0056] In the present invention, citrus fiber, sodium starch octenyl succinate and water are preferably mixed, and the obtained mixture is finely crushed to obtain the second material. In the present invention, the mixing time is preferably 3 hours; the mass ratio of the mixture of citrus fiber and sodium starch octenyl succinate to water is preferably 1: (16-17); the fine crushing is preferably performed using a colloid mill; and the number of fine crushing is preferably 3 times.

[0057] After obtaining the first material and the second material, the present invention preferably mixes sesame paste, acidic food, edible salt, auxiliary materials, the first material and the second material, and shears them to obtain a third material.

[0058] In the present invention, the step of preparing the third material preferably includes: mixing aged vinegar, apple cider vinegar and the second material, performing a first shearing to obtain a first sheared material; mixing the first sheared material with chicken essence, monosodium glutamate, edible salt, chicken powder and citric acid, performing a second shearing to obtain a second sheared material; mixing the first material with the second sheared material in batches, performing a third shearing each time the mixing is performed, to obtain a third sheared material; mixing the third sheared material with edible flavoring, performing a fourth shearing to obtain the third material. The rotation speed of the first shearing of the present invention is preferably 2500-2800r / min, and more preferably 2800r / min; the time of the first shearing is preferably 10-20min, and more preferably 10min; the rotation speed of the second shearing is preferably 2500-2800r / min, and more preferably 2600r / min; the time of the second shearing is preferably 5-10min, and more preferably 8min; the rotation speed of the third shearing is preferably 3200-3500r / min, and more preferably 3500r / min; the time of the third shearing is preferably 10-20min, and more preferably 20min; the rotation speed of the fourth shearing is preferably 2500-2800r / min, and more preferably 2800r / min; the time of the fourth shearing is preferably 10-20min, and more preferably 10min.

[0059] In the present invention, when preparing the third sheared material, the second sheared material and part of the first material are preferably mixed to obtain a premix; and the remaining first material is mixed with the premix four times. The mass ratio of part of the first material to the remaining first material in the present invention is preferably 1:1.

[0060] The present invention processes the raw materials and mixes the first material and the second sheared material in batches, so that the first material can enter the network structure more evenly, improve the emulsification performance, and further enhance the body stability.

[0061] In the present invention, the temperature of the heat treatment is preferably 65-75°C, more preferably 70°C; the time of the heat treatment is preferably 15 minutes; the temperature of the filling is preferably 65-75°C, more preferably 70°C; the time of the filling is preferably ≤2 hours. In the specific preparation process of the present invention, the temperature and time nodes of the heat treatment are reasonably controlled, the antibacterial effect of acid and edible salt is combined, and the filling is completed within 2 hours, which can further increase the antiseptic property of the system.

[0062] In order to further illustrate the present invention, a sesame paste seasoning and a preparation method thereof provided by the present invention are described in detail below in conjunction with embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0063] Example 1

[0064] 1. Prepare the following raw materials by weight:

[0065] 100 parts of sesame paste, 140 parts of salad oil, 5 parts of whole cooked sesame seeds, 100 parts of apple cider vinegar, 50 parts of Shanxi aged vinegar, 25 parts of spices, 5 parts of chicken essence, 20 parts of monosodium glutamate, 35 parts of edible salt, 10 parts of chicken powder, 4 parts of sodium starch octenylsuccinate, 1.5 parts of citrus fiber, 93.5 parts of water, 1 part of citric acid and 1.8 parts of food flavors. Specifically:

[0066] 100kg sesame paste, 140kg salad oil, 5kg whole cooked sesame seeds, 100kg apple cider vinegar, 50kg Shanxi aged vinegar, 25kg spices, 5kg chicken essence, 20kg MSG, 35kg edible salt, 10kg chicken powder, 4kg sodium starch octenylsuccinate, 1.5kg citrus fiber, 94kg water, 1kg citric acid and 1.8kg food flavoring.

[0067] 2. The preparation of sesame paste seasoning consists of the following steps:

[0068] (1) Pretreatment of raw materials:

[0069] a. Grind the spices into 40 mesh powder, add 60℃ warm water at a mass ratio of 1:0.4, stir evenly, let stand for 1 to 3 hours, and set aside;

[0070] b. The citrus fiber and sodium starch octenyl succinate are mixed evenly, and the mixture is mixed with water at a mass ratio of 1:17, and then soaked for 3 hours and passed through a colloid mill for 3 times to obtain a second material for standby use;

[0071] (2) Add 2 / 3 of the salad oil into a pot, turn on the heat, raise the oil temperature to 110-130° C., add the spices pretreated in step a while stirring, and fry until the aroma is strong; turn off the heat, add the remaining 1 / 3 of the salad oil, lower the oil temperature to below 80° C., remove from the pot, and obtain the first material;

[0072] (3) Add sesame paste, Shanxi vinegar, apple vinegar, and the second material in step b into a shearing tank, start shearing, and uniformly shear for 10 minutes at a shearing speed of 2800 rpm;

[0073] Add chicken powder, monosodium glutamate, edible salt, chicken powder and citric acid, shear at a speed of 2500r / min for 8min, and shear evenly;

[0074] Slowly add 1 / 2 of the first material obtained in step (2). After the addition is completed, start shearing at a shear speed of 2800 rpm and shear evenly for 20 minutes;

[0075] Add the remaining first material in four times, add slowly each time, add the next first material after shearing evenly, until the first material is added, the shearing speed is 3200-3500 rpm, and shear for 10 minutes each time;

[0076] Add food flavoring, and after adding, shear evenly at a shear speed of 2500 rpm for 10 minutes;

[0077] After the shearing is uniform, turn off the shearing and turn on the stirring at a stirring speed of 40 to 50 rpm to obtain the third material;

[0078] (4) adding whole cooked sesame seeds to the third material of step (3), starting to heat up to 65-75° C., and timing for 15 minutes; after being taken out of the pot, filling is carried out at 65-75° C., and the filling time cannot exceed 2 hours to obtain sesame paste seasoning.

[0079] Example 2

[0080] 1. Prepare the following raw materials by weight:

[0081] 120 parts of sesame paste, 160 parts of salad oil, 6 parts of whole cooked sesame seeds, 110 parts of apple cider vinegar, 60 parts of Shanxi aged vinegar, 28 parts of spices, 7 parts of chicken essence, 25 parts of monosodium glutamate, 40 parts of edible salt, 12 parts of chicken powder, 5 parts of sodium starch octenylsuccinate, 1.8 parts of citrus fiber, 108.8 parts of water, 1.2 parts of citric acid and 2 parts of food flavors. Specifically:

[0082] 120kg sesame paste, 160kg salad oil, 6kg whole cooked sesame seeds, 110kg apple cider vinegar, 60kg Shanxi aged vinegar, 28kg spices, 7kg chicken stock, 25kg MSG, 40kg edible salt, 12kg chicken powder, 5kg sodium starch octenylsuccinate, 1.8kg citrus fiber, 120kg water, 1.2kg citric acid and 2kg food flavoring.

[0083] 2. The preparation of sesame paste seasoning consists of the following steps:

[0084] (1) Pretreatment of raw materials:

[0085] a. Grind the spices into 40 mesh powder, add 60℃ warm water at a mass ratio of 1:0.4, stir evenly, let stand for 1 to 3 hours, and set aside;

[0086] b. The citrus fiber and sodium starch octenyl succinate are mixed evenly, and the mixture is mixed with water in a ratio of 1:16, soaked for 3 hours, and then passed through a colloid mill 3 times to obtain a second material for standby use;

[0087] (2) Add 2 / 3 of the salad oil into a pot, turn on the heat, raise the oil temperature to 110-130° C., add the spices pretreated in step a while stirring, and fry until the aroma is strong; turn off the heat, add the remaining 1 / 3 of the salad oil, lower the oil temperature to below 80° C., remove from the pot, and obtain the first material;

[0088] (3) Add sesame paste, Shanxi vinegar, apple vinegar, and the second material in step b into the shearing tank, start shearing, the shearing speed is 2800 rpm, and uniform shearing is performed for 10 min;

[0089] Add chicken powder, monosodium glutamate, edible salt, chicken powder and citric acid, shear at a speed of 2500r / min for 8min, and shear evenly;

[0090] Slowly add 1 / 2 of the first material obtained in step (2). After the addition is completed, start shearing at a shear speed of 2800 rpm and shear evenly for 10 to 15 minutes;

[0091] Add the remaining first material in four times, slowly adding each time, and then add the next first material after shearing evenly, until the first material is added, the shearing speed is 3500 rpm, and shearing is 10 minutes each time;

[0092] Add food flavoring, and after adding, shear evenly at a shear speed of 2500 rpm for 10 minutes;

[0093] After the shearing is uniform, turn off the shearing and turn on the stirring at a stirring speed of 40 to 50 rpm to obtain the third material;

[0094] (4) adding whole cooked sesame seeds to the third material of step (3), starting to heat up to 65-75° C., and timing for 15 minutes; after being taken out of the pot, filling is carried out at 65-75° C., and the filling time cannot exceed 2 hours to obtain sesame paste seasoning.

[0095] Example 3

[0096] 1. Prepare the following raw materials by weight:

[0097] 84 parts of sesame paste, 120 parts of salad oil, 3 parts of whole cooked sesame seeds, 80 parts of apple cider vinegar, 40 parts of Shanxi aged vinegar, 20 parts of spices, 4 parts of chicken essence, 15 parts of monosodium glutamate, 30 parts of edible salt, 5 parts of chicken powder, 3 parts of sodium starch octenylsuccinate, 1 part of citrus fiber, 68 parts of water, 0.8 parts of citric acid and 1.5 parts of food flavors. Specifically:

[0098] 84kg sesame paste, 120kg salad oil, 3kg whole cooked sesame seeds, 80kg apple cider vinegar, 40kg Shanxi aged vinegar, 20kg spices, 4kg chicken essence, 15kg MSG, 30kg edible salt, 5kg chicken powder, 3kg sodium starch octenylsuccinate, 1kg citrus fiber, 76kg water, 0.8kg citric acid and 1.5kg food flavoring.

[0099] 2. The preparation of sesame paste seasoning consists of the following steps:

[0100] (1) Pretreatment of raw materials:

[0101] a. Grind the spices into 40 mesh powder, add 60℃ warm water at a mass ratio of 1:0.4, stir evenly, let stand for 1 to 3 hours, and set aside;

[0102] b. The citrus fiber and sodium starch octenyl succinate are mixed evenly, and the mixture is mixed with water in a ratio of 1:17, soaked for 3 hours, and then passed through a colloid mill 3 times to obtain a second material for standby use;

[0103] (2) Add 2 / 3 of the salad oil into a pot, turn on the heat, raise the oil temperature to 110-130° C., add the spices pretreated in step a while stirring, and fry until the aroma is strong; turn off the heat, add the remaining 1 / 3 of the salad oil, lower the oil temperature to below 80° C., remove from the pot, and obtain the first material;

[0104] (3) Add sesame paste, Shanxi vinegar, apple vinegar, and the second material in step b into a shearing tank, start shearing, and uniformly shear for 10 minutes at a shearing speed of 2500 rpm;

[0105] Add chicken powder, monosodium glutamate, edible salt, chicken powder and citric acid, shear at a speed of 2500r / min for 8min, and shear evenly;

[0106] Slowly add 1 / 2 of the first material obtained in step (2). After the addition is completed, start shearing at a shear speed of 3500 rpm and shear evenly for 20 minutes;

[0107] Add the remaining first material in four times, slowly adding each time, and then add the next first material after shearing evenly, until the first material is added, the shearing speed is 3500 rpm, and shearing is 10 minutes each time;

[0108] Add food flavoring, and after adding, shear evenly at a shear speed of 2500 rpm for 10 minutes;

[0109] After the shearing is uniform, turn off the shearing and turn on the stirring at a stirring speed of 40 to 50 rpm to obtain the third material;

[0110] (4) adding whole cooked sesame seeds to the third material of step (3), starting to heat up to 65-75° C., and timing for 15 minutes; after being taken out of the pot, filling is carried out at 65-75° C., and the filling time cannot exceed 2 hours to obtain sesame paste seasoning.

[0111] Example 4

[0112] The operation steps and raw material ratios are the same as those in Example 1, except that the mass ratio of sodium starch octenyl succinate to citrus fiber is 4.5:1.3.

[0113] Comparative Example 1

[0114] The operation steps and raw material ratios are the same as those in Example 1, except that citrus fiber is not used.

[0115] Comparative Example 2

[0116] The operation steps and raw material ratios are the same as those in Example 1, the only difference being that xanthan gum is used to replace citrus fiber.

[0117] Comparative Example 3

[0118] The operation steps and raw material ratios are the same as those in Example 1, the only difference being that sucrose fatty acid ester is used instead of sodium starch octenylsuccinate.

[0119] Comparative Example 4

[0120] The operation steps and raw material ratios are the same as those in Example 1, with the only difference being that the ratio of sodium starch octenyl succinate to citrus fiber is changed, specifically: 2.5 parts of sodium starch octenyl succinate and 1 part of citrus fiber, i.e. 2.5 kg of sodium starch octenyl succinate and 1 kg of citrus fiber (mass ratio is 2.5:1).

[0121] Comparative Example 5

[0122] The operation steps and raw material ratios are the same as those in Example 1, with the only difference being that step (3) is merely mixing the materials without shearing them.

[0123] Comparative Example 6

[0124] The operation steps and raw material ratios are the same as those in Example 1, the only difference being that the first material is added at one time.

[0125] Test Example 1

[0126] Comparison of static oil separation rate

[0127] After the sesame paste seasonings of Examples 1 to 4 and Comparative Examples 1 to 6 are prepared, a certain amount of sesame paste seasoning is randomly taken and weighed and recorded as M 1 (g), placed in a transparent centrifuge tube, and weighed M 总(g), let it stand at room temperature for 3 months, pour out the oily substance on the transparent centrifuge tube, and weigh the weight M 2 (g), each sample was measured three times and the average value was taken, and the oil separation rate V was calculated using the following formula. The specific results are shown in Table 1.

[0128] V=(M 总 ~M 2 ) / M 1 ×100%

[0129] Table 1 Comparison of oil separation rates of sesame paste seasonings obtained by different treatment methods

[0130]

[0131] According to Table 1, the oil separation rate of the sesame paste seasoning obtained in Examples 1 to 4 is zero, which can indicate that the sesame paste seasoning obtained by the present invention is stable in shape, while in Comparative Example 1, when the use of citrus fiber is cancelled, the oil separation rate is 0.53%, and there is obvious oil separation, which proves that the system is unstable after the citrus fiber is cancelled; in Comparative Example 2, when xanthan gum is used instead of citrus fiber, the oil separation rate is 0.42%, and the oil separation is obviously unstable, which proves that citrus fiber plays a key role in the stability of the sesame sauce system; when sucrose fatty acid ester is used to replace sodium starch octenyl succinate in Comparative Example 3, the oil separation rate of the product is 0.74%, which proves that the system of the product is unstable and easy to separate and oil; Comparative Example 4 changes the ratio of sodium starch octenyl succinate and citrus fiber, and the product obviously separates oil. If the ratio is not adjusted within the scope of the present invention, the oil separation rate of the product is significantly increased, and the product system is unstable. Whether it is to cancel citrus fiber, use other substances to replace citrus fiber, or replace sodium starch octenyl succinate, or change the ratio of the two raw materials on a large scale, it will cause the system of the produced product to be unstable. In comparative example 5, the high-speed shearing step in the production process is eliminated, and the oil separation rate of the product is 0.18%, indicating that the product is unstable, proving that high-speed shearing is also a major factor in product stability during the process. In comparative example 6, the batch addition of the first material in the production process is eliminated, and all the first materials are added at one time. The oil separation rate of the product is 0.09%, indicating that the product is unstable, proving that the way the first material is added has an impact on the stability of the product. Only when sodium starch octenyl succinate and citrus fiber are in a suitable proportion can a sesame paste seasoning with a stable body be prepared, and the addition of high-speed shearing and the first material in batches can further improve the body stability of the sesame paste seasoning.

[0132] Test Example 2

[0133] Comparison of total colony count

[0134] The sesame paste seasonings of Examples 1 to 4 and Comparative Examples 1 to 6 were prepared, and a certain amount of sesame paste seasoning was randomly taken, and the total colony count was determined using GB 4789.2. After the measurement, the total colony count was measured at 37° C. and 65% humidity for 3 months, and the total colony count was measured once a month. The results are shown in Table 2.

[0135] Table 2 Total colony counts (CFU / g) of sesame paste seasoning obtained by different treatment methods

[0136] Group Initial Value Keep warm for 1 month Keep warm for 2 months Keep warm for 3 months Example 1 35 25 20 0 Example 2 20 15 30 0 Example 3 0 10 15 15 Example 4 35 40 75 40 Comparative Example 1 35 40 40 35 Comparative Example 2 15 20 25 15 Comparative Example 3 0 0 25 25 Comparative Example 4 125 100 110 180 Comparative Example 5 220 150 40 80 Comparative Example 6 260 340 230 370

[0137] According to Table 2, the total colony count of the sesame paste seasoning obtained in Examples 1 to 4 did not increase significantly during the heat preservation process, which proves that the total colony count of the product prepared by the present invention did not increase significantly after the product was stored at 37° C. for 3 months without adding preservatives, and the product quality was stable.

[0138] It can be seen from the above content that the sesame paste seasoning provided by the present invention has a stable body and can inhibit the reproduction of microorganisms without adding preservatives, thereby ensuring stable quality.

[0139] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A method for preparing sesame paste seasoning, characterized in that: The steps include: Stir-frying spices with edible oil to obtain a first material; Mixing citrus fiber, sodium starch octenyl succinate and water, and finely crushing the resulting mixture to obtain a second material; Mixing sesame paste, aged vinegar, apple cider vinegar and the second material, and performing a first shearing to obtain a first sheared material; The first sheared material is mixed with chicken powder, monosodium glutamate, edible salt, chicken powder and citric acid, and then sheared for a second time to obtain a second sheared material; Mixing the first material with the second sheared material in batches, performing a third shearing each time the mixing is performed, to obtain a third sheared material; Mixing the third sheared material with edible flavor, and performing a fourth shearing to obtain the third material; The third material and sesame are mixed and heat-treated to obtain the sesame paste seasoning; When preparing the third sheared material, a portion of the first material is mixed with the second sheared material to obtain a premix, and then the remaining first material is mixed with the premix in four times; The sesame paste seasoning comprises the following raw materials in parts by weight: 80-120 parts of sesame paste, 20-28 parts of spices, 3-6 parts of sesame, 120-160 parts of edible oil, 3-5 parts of sodium starch octenylsuccinate, 1-2 parts of citrus fiber, 120.8-171.2 parts of acidic substances, 30-40 parts of edible salt, 60-120 parts of water and 25.5-46 parts of auxiliary materials; The acidic substances include apple cider vinegar, aged vinegar and citric acid; The auxiliary materials include chicken essence, monosodium glutamate, chicken powder and edible flavoring.

2. The preparation method according to claim 1, characterized in that: The edible oil includes salad oil.

3. The preparation method according to claim 2, characterized in that: The mass ratio of the apple cider vinegar, aged vinegar and citric acid is (80-110): (40-60): (0.8-1.2); the mass ratio of the chicken essence, monosodium glutamate, chicken powder and edible flavoring is (4-7): (15-25): (5-12): (1.5-2).

4. The preparation method according to claim 1, characterized in that: The step of utilizing edible oil to stir-fry spices comprises: Mix some of the cooking oil and spices, stir-fry and mix with the remaining cooking oil; The frying temperature is 110-130°C.

5. The preparation method according to claim 1, characterized in that: The rotation speeds of the first shearing and the fourth shearing are 2500-2800 r / min, and the time is 10-20 min, respectively; The second shearing speed is 2500-2800 r / min, and the time is 5-10 min; The third shearing process has a rotation speed of 3200-3500 r / min and a time of 10-20 min.

6. The preparation method according to claim 1, characterized in that: The mass ratio of part of the first material to the remaining first material is 1:

1.

7. The preparation method according to claim 1, characterized in that: The heat treatment temperature is 65-75° C. and the time is 15-18 min.

8. The preparation method according to claim 1, characterized in that: After the heat treatment, a filling step is also included: the filling temperature is 65-75° C. and the filling time is ≤2h.

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