Oyster sauce and a method for preparing the same

Abstract

The application discloses oyster sauce and a preparation method thereof, and belongs to the technical field of condiments; in the preparation method of the oyster sauce, the oyster sauce formula is reasonably split, so that the production efficiency is improved, the heating and heat preservation time is shortened, the loss of amino acid nitrogen caused by long-time heating in the oyster sauce production process is reduced, and the oyster sauce umami is better reserved; and the oyster sauce prepared by the preparation method has moderate viscosity and good shelf life stability.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of condiments, and particularly relates to oyster sauce and a preparation method thereof. BACKGROUND

[0002] Oyster sauce is a condiment made from oysters. The higher the amino acid nitrogen in oyster sauce, the more delicious the taste. If oyster sauce is boiled for a long time in a pot, the amino acids will decompose, and the umami will decrease. Therefore, an efficient cooking method needs to be established to avoid the loss of amino acid nitrogen and the weakening of umami during oyster sauce production.

[0003] Currently, there are different preparation methods for oyster sauce. For example, patent number CN202210807326.X discloses a production process of shiitake mushroom oyster sauce. In this method, starch is first added to cold water, stirred uniformly, and then sieved for use. Then, the remaining formula materials of oyster sauce are added to an automatic preparation device, stirring is started, and after uniform stirring, heating is started to 60-65℃. Then, starch and water are added, and heating is continued to 90℃. Heating is stopped, and filling is prepared. However, this technology has the following defects: First, the temperature difference between the temperature at which starch and cold water are added and the final heating temperature of oyster sauce is large. After the addition of starch and water, the temperature of oyster sauce will be further reduced, and the time for heating to the final temperature will be long. Second, after the addition of starch and cold water, heating needs to be continued to the starch gelatinization temperature (about 70℃) before gelatinization starts. After starch gelatinization, the paste becomes viscous, the heat transfer efficiency decreases, and the heating speed slows down. Finally, oyster sauce is heated to 90℃ and then the heating is stopped, which has poor sterilization effect. Patent number CN201710617059.9 discloses a preparation process of sweet juice oyster sauce. In this method, sweet juice oyster sauce semi-finished products are pumped into a cooking sauce sandwich pot, sandwich steam is started, and cooking is started to 95-100℃. After 30-40 minutes of holding, according to the required body state, 0.5-2% of wheat flour of the total amount of sweet juice oyster sauce is added, and the temperature is reduced to 60-65℃ for filling. However, in this method, all materials except wheat flour are added to the cooking pot at the same time, and the cooking pot jacket is heated to 95-100℃ for 30-40 minutes of holding. The long holding time is not conducive to the preservation of the umami of oyster sauce. Patent number CN202210639717.5 discloses a method for improving the utilization rate of modified starch in oyster sauce and oyster sauce prepared by the method. In this method, modified starch is prepared into a starch milk with a mass concentration of 6.0% by adding water, pre-gelatinized at 75℃ under normal pressure for 5 minutes, fully gelatinized at 120℃ under a pressure of 0.18MPa for 30 minutes, mixed with oyster sauce pre-mix liquid preheated to 102℃ for 25 minutes according to a certain mass ratio, and then heated to 100℃ for 10 minutes for filling. However, this scheme has the following disadvantages: First, in this method, starch is gelatinized and then mixed with oyster sauce pre-mix liquid for heating. After starch gelatinization, the heating speed slows down, and the heating time is prolonged. Second, after gelatinization, the material becomes viscous, which is not conducive to feeding operation. Finally, the pre-gelatinization of starch adopts a high-temperature and high-pressure process, which is difficult to operate and requires high equipment. The holding time is also relatively long, and the production efficiency is low.

[0004] In summary, the existing oyster sauce cooking method is to put all the formula materials into the cooking pot, and then open the cooking pot jacket steam heating and holding. Since oyster sauce contains starch and other raw materials, the starch becomes sticky after gelatinization, which leads to slow heating of oyster sauce, long time to reach the holding temperature, and low production efficiency. The long holding time reduces the amino acid nitrogen and weakens the umami of oyster sauce. SUMMARY

[0005] The present application aims to overcome the deficiencies of the prior art and provide an oyster sauce with less loss of amino acid nitrogen, high production efficiency and stable shelf life, and a preparation method thereof.

[0006] To achieve the above-mentioned purpose, the technical solution adopted by the present application is as follows: a preparation method of oyster sauce, comprising the following steps:

[0007] (1) dispersing modified starch in hot water with a temperature of 60-65℃ to obtain a starch suspension with a mass percentage of 35-45%;

[0008] (2) adjusting the pH value of the starch suspension to 3.5-4.0 to obtain a mixture;

[0009] (3) adding the mixture to oyster sauce premix with a temperature of 95-98℃ for heating, holding and filling to obtain oyster sauce.

[0010] In the preparation method of oyster sauce provided by the present application, the oyster sauce formula is reasonably split, which can improve the production efficiency in the oyster sauce preparation process, shorten the heating and holding time, reduce the loss of amino acid nitrogen caused by long-time heating during oyster sauce production, and better retain the umami of oyster sauce. The oyster sauce prepared by the preparation method of the present application has moderate viscosity and good shelf life stability.

[0011] Specifically, in the present application, the insoluble modified starch is dispersed in hot water with a certain temperature range to prepare a starch suspension with a specific mass percentage content, and then the pH value is adjusted to 3.5-4.0. On the one hand, the temperature of hot water is controlled below the starch gelatinization temperature, which can avoid the problem of slow and uneven heating caused by the pre-gelatinization of starch. On the other hand, the adjustment of pH value can help the rapid gelatinization of starch when the mixture is mixed with oyster sauce premix with a specific temperature range. At the same time, maintaining the mass percentage of starch in the starch suspension within a certain range can avoid the influence of low mass percentage on the heating rate, thereby affecting the production efficiency, and also avoid the influence of high mass percentage of starch suspension on the solubility of starch, thereby affecting the shelf life stability.

[0012] As a preferred embodiment of the preparation method of the present application, in step (1), the denatured starch is dispersed in hot water at a temperature of 65℃.

[0013] The present application research found that in the hot water at 60-65℃, the denatured starch can ensure a faster dissolution rate without gelatinization, which improves the production efficiency, and also avoids the problems of starch gelatinization caused by too high dissolution temperature, which affects the subsequent feeding, material loss, slow heating rate and reduces the amino acid nitrogen content in oyster sauce. Further selecting the temperature of hot water as 65℃, can shorten the heating time of the mixture after mixing the mixed material and oyster sauce premix, and improve the production efficiency on the basis of ensuring that the starch does not gelatinize.

[0014] As a preferred embodiment of the preparation method of the present application, in step (2), citric acid monohydrate is used to adjust the pH value of the starch suspension.

[0015] As a preferred embodiment of the preparation method of the present application, in step (3), the temperature of the oyster sauce premix is 98℃.

[0016] The present application research found that during the mixing process of the mixed material and the oyster sauce premix with a temperature of 95-98℃, due to the pH value of the mixed material being 3.5-4.0, i.e. the pH value is low, and the temperature of the oyster sauce premix is high, the instantaneous high temperature and low pH value of the mixed material can make the starch gelatinize quickly and uniformly, and after mixing with the oyster sauce premix, the overall system pH value can recover to the normal pH value range of oyster sauce (5.0-5.3), thereby avoiding the hydrolysis of starch due to long-term gelatinization in a low pH environment. In addition, setting the temperature of the oyster sauce premix as 95-98℃ when adding the mixed material can also improve the overall heating rate and gelatinization effect during the preparation of oyster sauce, and on the basis of not adjusting the formula and equipment, the feeding process can be optimized and the production efficiency can be improved. Especially when the temperature of the oyster sauce premix is further selected as 98℃, the oyster sauce with more excellent comprehensive effect can be obtained under the same preparation time.

[0017] As a preferred embodiment of the preparation method of the present application, in step (3), the temperature of the heat preservation is 100-102℃, and the heat preservation time is 3-5min.

[0018] The present application research found that by limiting the heat preservation temperature to 100-102℃, the boiling of oyster sauce during heat preservation can be avoided; and since the mixing of the mixed material with a specific pH value range and the oyster sauce premix with a specific temperature range in the previous process has promoted the rapid and uniform gelatinization of starch, the heat preservation time at 100-102℃ is short, which improves the production efficiency on the basis of effectively reducing the loss of amino acid nitrogen caused by long-term heating.

[0019] As a preferred embodiment of the preparation method of the application, the oyster sauce premix comprises the following components in mass parts: 8-10 parts of oyster juice, 9-11 parts of white granulated sugar, 6-8 parts of salt, 4-6 parts of monosodium glutamate, 0.08-0.12 parts of I+G, and 56-58 parts of water.

[0020] As a preferred embodiment of the preparation method of the application, the oyster sauce premix further comprises the remaining formula amount of monohydrate citric acid.

[0021] The fraction of the remaining formula amount of monohydrate citric acid in the oyster sauce premix is the fraction of monohydrate citric acid required in the oyster sauce formula minus the monohydrate citric acid used for adjusting the pH value of the starch suspension; according to the different mass percentages of starch and the different pH values to be adjusted, the fraction of the remaining formula amount of monohydrate citric acid in the oyster sauce premix is different. The fraction of monohydrate citric acid required in the oyster sauce formula is 0.08-0.12 parts.

[0022] As a preferred embodiment of the preparation method of the application, the mass ratio of the mixture and the oyster sauce premix is 12:(82-94).

[0023] In a second aspect of the application, the application provides an oyster sauce prepared by the preparation method of the oyster sauce of the application.

[0024] Compared with the prior art, the application has the following beneficial effects:

[0025] In the preparation method of the oyster sauce provided by the application, the oyster sauce formula is reasonably split, so that the heating and holding time can be shortened, the loss of amino acid nitrogen caused by long-time heating in the oyster sauce production process can be reduced, and the umami of the oyster sauce is better preserved; and the oyster sauce prepared by the preparation method of the application has moderate viscosity and good shelf life stability. At the same time, in the preparation method provided by the application, the modified starch is first prepared into a mixture with a specific pH value range, and then mixed with an oyster sauce premix at a certain temperature, which not only facilitates the feeding in the preparation process and avoids feeding loss, but also helps the modified starch to gelatinize uniformly, effectively and quickly, shortens the subsequent holding time, and significantly improves the production efficiency without adjusting the equipment. Specifically, the production efficiency of the preparation method of the application is improved by more than 40% compared with the traditional process, the loss of amino acid nitrogen in the oyster sauce is reduced by more than 10% compared with the traditional process, and the oyster sauce obtained has stronger oyster aroma and umami. DETAILED DESCRIPTION

[0026] For better purposes, technical solutions and advantages of the application, the application will be further described below in combination with specific embodiments.

[0027] The reagents, methods and apparatus used in the present application are conventional reagents, methods and apparatus in the art unless otherwise specified.

[0028] Example 1

[0029] The present application provides a kind of oyster sauce, the preparation method of the oyster sauce includes the following steps:

[0030] (1) the denatured starch is dispersed in hot water with a temperature of 65 ℃, and a starch suspension with a mass percentage of 41% is obtained;

[0031] (2) add citric acid monohydrate to adjust the pH value of the starch suspension to 3.5, and obtain a mixture;

[0032] (3) mix 9 parts of oyster juice, 10 parts of white granulated sugar, 7 parts of salt, 5 parts of monosodium glutamate, 0.1 parts of I+G, 57 parts of water, and the remaining amount of citric acid monohydrate (the total amount of citric acid monohydrate in the oyster sauce formula minus the amount of citric acid monohydrate used to adjust the pH value of the starch suspension, the total amount of citric acid monohydrate in the oyster sauce formula is 0.1 parts), pour into a double-layered cooking pot, open the stirring and jacket steam valve of the cooking pot, record the initial temperature in the pot, and start timing, when the temperature of the material in the pot reaches 98 ℃, the oyster sauce premix is obtained; add 12 parts of the mixture to the premix, continue to heat to 100 ℃, stop timing, and then pour into a bottle after 3 min of heat preservation at 100 ℃, and the oyster sauce is obtained.

[0033] Example 2

[0034] The present application provides a kind of oyster sauce, the preparation method of the oyster sauce includes the following steps:

[0035] (1) the denatured starch is dispersed in hot water with a temperature of 60 ℃, and a starch suspension with a mass percentage of 41% is obtained;

[0036] (2) add citric acid monohydrate to adjust the pH value of the starch suspension to 4, and obtain a mixture;

[0037] (3) mix 9 parts of oyster juice, 10 parts of white granulated sugar, 7 parts of salt, 5 parts of monosodium glutamate, 0.1 parts of I+G, 57 parts of water, and the remaining amount of citric acid monohydrate (the total amount of citric acid monohydrate in the oyster sauce formula minus the amount of citric acid monohydrate used to adjust the pH value of the starch suspension, the total amount of citric acid monohydrate in the oyster sauce formula is 0.1 parts), pour into a double-layered cooking pot, open the stirring and jacket steam valve of the cooking pot, record the initial temperature in the pot, and start timing, when the temperature of the material in the pot reaches 98 ℃, the oyster sauce premix is obtained; add 12 parts of the mixture to the premix, continue to heat to 100 ℃, stop timing, and then pour into a bottle after 5 min of heat preservation at 100 ℃, and the oyster sauce is obtained.

[0038] Example 3

[0039] The oyster sauce is prepared by the following steps:

[0040] (1) The modified starch is dispersed in hot water at 63℃ to obtain a starch suspension with a mass percentage of 41%;

[0041] (2) Citric acid monohydrate is added to adjust the pH value of the starch suspension to 3.7 to obtain a mixture;

[0042] (3) 9 parts of oyster juice, 10 parts of white granulated sugar, 7 parts of salt, 5 parts of monosodium glutamate, 0.1 part of I+G, 57 parts of water, and the remaining amount of citric acid monohydrate (the total amount of citric acid monohydrate in the oyster sauce formula minus the amount of citric acid monohydrate used for adjusting the pH value of the starch suspension, and the total amount of citric acid monohydrate in the oyster sauce formula is 0.1 part) are mixed and put into a double-layered cooking pot. The pot is started to stir and the jacket steam valve is opened. The initial temperature in the pot is recorded and the timing is started. When the temperature of the material in the pot reaches 98℃, the oyster sauce premix is obtained. 12 parts of the mixture are added to the premix. The heating is continued until the temperature reaches 100℃, and then the timing is stopped. After 4 minutes of holding at 100℃, the oyster sauce is filled.

[0043] Example 4

[0044] The oyster sauce is prepared by the following steps:

[0045] Comparative Example 1

[0046] The oyster sauce is prepared by the following steps:

[0047] 4.9 parts of modified starch, 9 parts of oyster juice, 10 parts of white granulated sugar, 7 parts of salt, 5 parts of monosodium glutamate, 0.1 part of I+G, 0.1 part of citric acid monohydrate, and 64.1 parts of water are put into a double-layered cooking pot. The pot is started to stir and the jacket steam valve is opened. The initial temperature in the pot is recorded and the timing is started. When the temperature of the material in the pot reaches 100℃, the timing is stopped. After 30 minutes of holding, the oyster sauce is filled.

[0048] Comparative Example 2

[0049] The oyster sauce is prepared by the following steps:

[0050] 4.9 parts of modified starch, 9 parts of oyster juice, 10 parts of white granulated sugar, 7 parts of salt, 5 parts of monosodium glutamate, 0.1 part of I+G, 0.1 part of citric acid monohydrate, and 64.1 parts of water are put into a double-layered cooking pot. The pot is started to stir and the jacket steam valve is opened. The initial temperature in the pot is recorded and the timing is started. When the temperature of the material in the pot reaches 100℃, the timing is stopped. After 30 minutes of holding, the oyster sauce is filled.

[0051] Comparative Example 3

[0052] The present comparative example provides an oyster sauce, the only difference between the preparation method of the oyster sauce and that of Example 1 is that the pH value of the starch suspension is adjusted to 2 in step (2).

[0053] Comparative Example 4

[0054] The present comparative example provides an oyster sauce, the only difference between the preparation method of the oyster sauce and that of Example 1 is that the denatured starch is dispersed in hot water with a temperature of 75℃ in step (1).

[0055] Comparative Example 5

[0056] The present comparative example provides an oyster sauce, the only difference between the preparation method of the oyster sauce and that of Example 1 is that the denatured starch is dispersed in hot water with a temperature of 50℃ in step (1).

[0057] Comparative Example 6

[0058] The present comparative example provides an oyster sauce, the difference between the preparation method of the oyster sauce and that of Example 1 is that the mass percentage of the starch suspension is 10% in step (1) and the water in the premix is 20 parts in step (3).

[0059] Comparative Example 7

[0060] The present comparative example provides an oyster sauce, the difference between the preparation method of the oyster sauce and that of Example 1 is that the mass percentage of the starch suspension is 60% in step (1) and the water in the premix is 61 parts in step (3).

[0061] Comparative Example 8

[0062] The present comparative example provides an oyster sauce, the only difference between the preparation method of the oyster sauce and that of Example 1 is that the oyster sauce premix is obtained when the temperature of the materials in the pot reaches 90℃ in step (3).

[0063] Effect Example

[0064] The effect example verifies the performance of the oyster sauce prepared by Examples 1-4 and Comparative Examples 1-8, and records the production time.

[0065] 1. Record of production time

[0066] The temperature rising time in the production time is the time from the start of timing to the stop of timing, and the production time = temperature rising time + holding time; the recorded data is shown in Table 1.

[0067] Table 1

[0068]

[0069] 2. Performance test

[0070] 1) The determination of the amino acid nitrogen content refers to GB5009.235-2016 "National Food Safety Standard Determination of Amino Acid Nitrogen in Food", and is determined by using the acidity meter method;

[0071] 2) The viscosity is tested by using a BROOKFIELD viscometer;

[0072] 3) The sensory description is that an evaluation group composed of 12 people (half men and half women) who have been trained in sensory evaluation puts 30g samples into disposable evaluation dishes, randomly gives the evaluation group members for evaluation, and evaluates from three aspects of aroma (oyster aroma, burnt smell), taste and body (thinness, presence or absence of clumping);

[0073] 4) The shelf life stability is that the surface water material is sucked by using a straw, the weight of the straw after peeling is the surface water content, and the viscosity change of the upper and lower layers is tested, if the viscosity change rate is more than 10%, it is defined as a large viscosity change rate, otherwise it is a small change rate;

[0074] The results of the performance test are shown in Table 2;

[0075] Table 2

[0076]

[0077]

[0078] As can be seen from Tables 1-2, when the preparation method of the application is used, the oyster sauce obtained has rich oyster aroma, no burnt smell, fresh and sweet taste, moderate thinness and body, material feeling, no clumping, high amino acid nitrogen content, moderate viscosity, and excellent shelf life stability. Specifically, the amino acid nitrogen content is 0.38g / 100g, the viscosity is between 6293-6350cp, the surface water is less than 0.7g in the shelf life test, and the production time required by the preparation method of the application is less than 37min.

[0079] The oyster sauce prepared by the traditional process in Comparative Example 1 has a long production time of 73 min, which is reduced by more than 49.32% compared with the traditional process provided in the present application; and the content of amino acid nitrogen in the prepared oyster sauce is low, only 0.34 g / 100 g, which is increased by more than 11.76% compared with the traditional process provided in Comparative Example 1; when the traditional process is used but the holding time is shortened in Comparative Example 2, although the production time is reduced and the content of amino acid nitrogen is increased, the production time is still significantly higher than that of the preparation method provided in the present application, and the content of amino acid nitrogen cannot reach the content that can be reached by the preparation method provided in the present application, and at the same time, due to the shortened holding time, the starch is not gelatinized enough, the viscosity of the oyster sauce is low, and the shelf life stability is poor.

[0080] As can be seen from Example 1 and Comparative Example 3, when the pH value of the starch suspension is too low, the starch is hydrolyzed, the viscosity of the prepared oyster sauce is too low, and the shelf life stability is poor; as can be seen from Example 1 and Comparative Example 4, when the starch is dispersed in hot water with a high temperature, due to the high temperature, the starch has begun to gelatinize in the hot water, and the long feeding process time leads to the failure to mix with the oyster premix to change the gelatinization pH value in time, the starch is hydrolyzed, the viscosity of the prepared oyster sauce is low, and the shelf life stability is poor; as can be seen from Example 1 and Comparative Example 5, when the starch is dispersed in hot water with a low temperature, due to the low temperature, the overall temperature is reduced too much when the starch is mixed with the oyster premix, and the warming-up time is prolonged; as can be seen from Example 1 and Comparative Example 6, when the mass percentage of the prepared starch suspension is too low, the number of parts of the mixture is large, which leads to a large reduction in the overall temperature when the mixture is mixed with the oyster premix, a prolonged warming-up time, a reduced production efficiency, and a reduced content of amino acid nitrogen in the oyster sauce; as can be seen from Example 1 and Comparative Example 7, when the mass percentage of the prepared starch suspension is too high, the starch is difficult to disperse, and the oyster sauce has poor sensory quality and does not meet the requirement of not caking in the national standard; as can be seen from Example 1 and Comparative Example 8, when the temperature of the oyster premix is too low, the overall temperature is reduced too much when the oyster premix is mixed with the oyster premix, and the warming-up time is prolonged. In addition, the starch has poor gelatinization effect after being fed into the oyster premix with a low temperature, and the oyster sauce has a slightly thin body.

[0081] Finally, it should be noted that the above examples are used to illustrate the technical solutions of the present application, but not to limit the protection scope of the present application. Although the present application has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present application can be modified or replaced equivalently without departing from the essence and scope of the present application.

Claims

1. A method of preparing oyster sauce, characterized by, The preparation method comprises the following steps: (1) dispersing denatured starch in hot water with a temperature of 60-65℃ to obtain a starch suspension with a mass percentage of 35-45%; (2) adjusting the pH value of the starch suspension to 3.5-4.0 to obtain a mixture; (3) adding the mixture into an oyster sauce premix with a temperature of 95-98℃ to heat, keep warm and fill to obtain oyster sauce; In the step (3), the temperature for keeping warm is 100-102℃, and the time for keeping warm is 3-5 min; The oyster sauce premix comprises the following components in mass parts: 8-10 parts of oyster juice, 9-11 parts of white granulated sugar, 6-8 parts of salt, 4-6 parts of monosodium glutamate, 0.08-0.12 parts of I+G and 56-58 parts of water; The mass parts ratio of the mixture to the oyster sauce premix is 12:(82-94).

2. The production method according to claim 1, characterized by, In the step (1), the denatured starch is dispersed in hot water with a temperature of 65℃.

3. The preparation method according to claim 1, characterized in that In the step (2), the pH value of the starch suspension is adjusted by using citric acid monohydrate.

4. The production method according to claim 1, characterized by, In the step (3), the temperature of the oyster sauce premix is 98℃.

5. The preparation method according to claim 1, characterized in that The oyster sauce premix further comprises citric acid monohydrate.

6. A oyster sauce, characterized in that, The oyster sauce is prepared by using the preparation method according to any one of claims 1-5.

Images