Preparation method of black pepper juice
Through clear preparation steps and temperature time control, combined with tomato paste, umami sauce and other ingredients, the problems of low production efficiency and unstable flavor of black pepper juice are solved, and the efficiency, stability and rich flavor and taste of black pepper juice are achieved. Industrialized production.
Patent Information
- Application Number
- CN202411436361.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-15
- Publication Date
- 2024-12-27
AI Technical Summary
The traditional black pepper juice process has low production efficiency and unstable flavor, making it difficult to meet the needs of industrial production. At the same time, it is difficult to replicate the delicate taste and unique flavor of traditional processes, and the sterilization treatment may cause loss of original fragrance.
Use clear preparation steps and temperature time control, including grilled beef, stir-frying with fried noodles, high-temperature stir-frying with fried garlic and onion, combined with the ratio of tomato paste, umami sauce and other seasonings to ensure flavor and Stability and richness of the taste.
It improves the production efficiency and quality stability of black pepper juice, while retaining and enhancing the layering of flavor and taste, meeting consumers' demand for product consistency.
Smart Images
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Abstract
Description
Technical Field
[0001] The present application relates to the technical field of black pepper juice processing, and more specifically, to a method for preparing black pepper juice. Background Art
[0002] Black pepper sauce has a unique spicy and aromatic flavor, black and shiny color, viscous liquid, and a strong and slightly spicy smell. It is often used in pork chops, steaks, noodles and other ingredients. Traditional black pepper sauce is usually made by chefs or home cooks by hand, by slowly simmering black pepper and other seasonings so that their aroma can fully penetrate into the sauce. This method pays more attention to the selection of raw materials and the mastery of cooking skills, but the production efficiency is relatively low, and the flavor is not stable enough, which is not suitable for quantitative production.
[0003] Therefore, through industrial production, black pepper juice can be produced in a quantifiable manner and its flavor is stable. The reason is that industrial production greatly improves production efficiency and meets the needs of large-scale production by adopting mechanized and automated production lines. At the same time, industrially produced black pepper juice is usually sterilized at high temperature and high pressure, has a long shelf life, and is easy to store and transport. However, although the industrial production method improves production efficiency and product consistency, it is difficult to completely replicate the delicate taste and unique flavor of the sauce given by traditional processes, and standardized treatments such as sterilization may cause some loss of the original flavor. Summary of the invention
[0004] In order to further improve the taste and flavor of black pepper juice, the present application provides a method for preparing black pepper juice.
[0005] The present application provides a method for preparing black pepper juice, which adopts the following technical scheme: A method for preparing black pepper juice comprises the following preparation steps: Prepare beef slurry: roast the beef, grind and blend it, then mix it with water to obtain beef slurry, and set aside; Fried noodles: stir-fry vegetable oil, hydroxypropyl distarch phosphate and low-gluten flour to obtain fried noodles, and set aside; Stir-frying to prepare a mixture: stir-frying vegetable oil, fried garlic, fried onion and black pepper to obtain a mixture; Prepare black pepper sauce: mix water, beef paste and mixed materials, bring to boiling, add white pepper, tomato paste, salt, MSG, chicken powder, sugar, umami sauce and dark soy sauce, stir well, then add fried noodles and stir well to get black pepper sauce.
[0006] Preferably, the beef is roasted at a low temperature of 100-110°C.
[0007] Preferably, in the step of stir-frying noodles, the frying temperature is 150-160°C and the frying time is 8-12 minutes. Preferably, during the frying process of the mixture, the frying temperature is 200-220° C. and the frying time is 20-30 min.
[0008] By adopting the above technical scheme, the production of black pepper juice is standardized through clear preparation steps and temperature and time control, which helps to improve production efficiency and ensure the stable quality of each batch of products while ensuring the flavor and taste of the black pepper juice.
[0009] After roasting the beef, grind it and mix it with some water to fully release the delicious juice of the beef and fully blend it with the water, making the taste of the black pepper sauce richer and fuller, which helps to enhance the overall flavor of the black pepper sauce and make it more layered. At the same time, by grinding and grinding, the fibers of the beef are refined, making the black pepper sauce more delicate and smoother.
[0010] Stir-fry vegetable oil, hydroxypropyl distarch phosphate and low-gluten flour, and the resulting fried noodles are added to the black pepper juice later, which can play a good thickening role, making the texture of the black pepper juice thicker, and also helps to improve the stability of the product. At the same time, during the frying process, the flour reacts with the oil to produce a unique aroma, which blends with the other ingredients of the black pepper juice, making the texture of the black pepper juice smoother and the taste more delicate, further enriching the flavor level of the black pepper juice.
[0011] Stir-frying garlic, onion and black pepper at high temperature can fully stimulate the aroma of these ingredients and bring a rich flavor to the black pepper sauce. The fried ingredients are more crispy in taste, which forms a sharp contrast with the smoothness of the black pepper sauce, enhancing the overall taste experience.
[0012] The beef slurry, mixed ingredients, remaining water and other seasonings are mixed and boiled, and the various ingredients are fully integrated under high temperature to form a harmonious and unified flavor. Black pepper sauce contains beef, black pepper, tomato paste, sugar and other ingredients. It is nutritionally balanced and can meet consumers' dual needs for deliciousness and health. The addition of dark soy sauce adds a deep color to the black pepper sauce, making it look more appetizing.
[0013] Preferably, it is prepared from the following raw materials in parts by weight: 10-15 servings of beef 190-205 parts water 12-14 parts vegetable oil 2.5-3.5 servings of fried garlic Fried onions 4.5-5.5 portions 1.8-2.5 parts black pepper 0.5-0.6 parts white pepper 2-3 portions of tomato paste 1.2-1.5 parts salt 1.2-1.5 parts MSG 4-5 servings of chicken powder Sugar 4.2-5.5 parts 0.7-0.8 servings of umami sauce 3-4 parts of hydroxypropyl distarch phosphate 5-6 parts low-gluten flour 8-8.5 portions of dark soy sauce.
[0014] By adopting the above technical solution and fixing the dosage range of each raw material, the flavor of black pepper juice becomes richer and fuller, ensuring that the flavor of each batch of black pepper juice remains relatively stable, meeting consumers' demand for product consistency. At the same time, through standardized and quantified raw material ratios, the operation on the production line becomes smoother, which helps to improve overall production efficiency.
[0015] Preferably, the tomato paste is prepared by the following method: 1) Peel the tomatoes, grind them into a paste, and obtain tomato paste; 2) Boil the tomato paste until the volume is reduced to 1 / 3 of the original volume, add glutinous rice flour and xanthan gum, and stir until the glutinous rice flour is cooked to obtain tomato paste.
[0016] Preferably, the weight ratio of the tomatoes, the glutinous rice flour and the xanthan gum is 10:(0.9-1.2):2.
[0017] The sweet and sour taste of tomato paste can balance the spicy and salty taste in black pepper juice, making the overall taste more harmonious. The flavor coordination effect helps to improve the overall quality of black pepper juice, making it more in line with the taste needs of consumers. The tomato paste that has been ground and boiled has a fine and uniform texture, which can be well mixed with other ingredients in black pepper juice, making the taste of black pepper juice smoother and more delicate. In the preparation of tomato paste, xanthan gum and glutinous rice flour can increase the viscosity of the system, making the tomato paste have a thicker texture. The addition of glutinous rice flour can also make the taste of tomato paste smoother and more delicate, thus making the taste of black pepper juice smoother and more delicate.
[0018] Preferably, the umami juice is prepared by the following method: Take shrimp meat and grind it, add water and enzyme and stir evenly, control the temperature at 50-60℃, pH at 6.5-7.5, and the time for 5-6h to obtain enzymatic hydrolysis product, filter, take the filtrate, heat to 100-105℃ and concentrate it, concentrate it to 1 / 2 of the filtrate, and obtain umami juice.
[0019] Preferably, the weight ratio of the shrimp meat, the water and the enzyme is 9:(4-6):0.8.
[0020] After the shrimp meat is enzymatically hydrolyzed, its protein is broken down into small molecule peptides and amino acids, which have a significant umami flavor. Adding the enzymatic hydrolysis products to black pepper juice can significantly enhance the umami flavor of the black pepper juice, making its flavor more intense and complex. The small molecule peptides and amino acids produced during the enzymatic hydrolysis process can increase the fluidity and spreadability of the black pepper juice, making it easier to blend with other ingredients.
[0021] Preferably, the enzyme is obtained by mixing papain, trypsin and pepsin in a weight ratio of (1-2):0.5:(2-3).
[0022] By adopting the above technical solution, papain, trypsin and pepsin each have different enzymatic hydrolysis characteristics and substrate specificity. Papain can hydrolyze a variety of proteins, especially collagen and elastin; trypsin is good at decomposing peptide chains containing arginine or lysine; and pepsin mainly works in an acidic environment, decomposing proteins into smaller peptides. By combining the three to increase the decomposition rate of shrimp meat, it is beneficial to improve the flavor and nutrition of the umami sauce and the black pepper sauce, and ensure the stability of the flavor and taste of the black pepper sauce.
[0023] Preferably, the vegetable oil includes at least one of soybean oil, rapeseed oil, peanut oil, olive oil, tea seed oil and sesame oil.
[0024] By adopting the scheme, the types of vegetable oils are optimized, the flavor of the black pepper juice is increased, and the black pepper juice is suitable for different groups of people.
[0025] Preferably, the fried minced garlic is prepared by the following method: Chop the garlic, rinse with water, mix the rinsed garlic with vegetable oil, heat it to 170-180°C, and heat it at a rate of 20-25°C / min, fry the garlic until it turns golden, remove it, and obtain fried garlic paste, wherein the weight ratio of garlic to vegetable oil is 1:(1.2-1.5).
[0026] By adopting the above technical solution, the texture of the minced garlic after chopped and fried becomes more delicate, and after being integrated with other ingredients of the black pepper juice, the overall texture of the black pepper juice can be improved, making it smoother. During the frying process of the minced garlic, the high temperature causes the sulfide and other ingredients in the garlic to react chemically, producing a strong garlic aroma, which blends with the black pepper and other seasonings in the black pepper juice to form a complex and rich aroma layer, making the black pepper juice more attractive. At the same time, the fried minced garlic retains the crispness of the garlic, so that when tasting the black pepper juice, you can feel the slight chewing sensation brought by the minced garlic, which increases the diversity of the taste.
[0027] Preferably, the fried onion is prepared by the following method: Chop the onion, mix the chopped onion with vegetable oil, heat it to 180-200°C, and heat it at a rate of 20-25°C / min, fry it until the onion turns golden, remove it, and obtain fried onion, wherein the weight ratio of garlic to vegetable oil is 1:(0.5-1).
[0028] By adopting the above technical scheme, the onion is chopped and then fried. The high temperature can quickly volatilize the aroma components in the onion, forming a unique aroma. At the same time, by controlling the frying temperature and time, the onion is fried to a golden color, increasing the crispy taste, which is used to increase the flavor and taste of the black pepper juice.
[0029] In summary, this application has the following beneficial effects: 1. Flavor preservation and enhancement: By roasting the beef first and then grinding it into a pulp, the freshness and roasted aroma of the beef are retained, making the final black pepper sauce more intense and layered in flavor. At the same time, using fried garlic and fried onions as seasonings not only increases the aroma of the sauce, but also brings a more complex taste, helping to enhance the overall flavor.
[0030] 2. Delicate taste: The addition of fried noodles is the key to the delicate taste of black pepper sauce. The fried noodles obtained by stir-frying vegetable oil, hydroxypropyl distarch phosphate and low-gluten flour can play a role in thickening and stabilizing the black pepper sauce, making the sauce smoother and more delicate, meeting the taste requirements of high-quality condiments.
[0031] 3. Standardized production and quality control: By precisely controlling the dosage of each component, the production efficiency is greatly improved through mechanized and automated operations, while ensuring that the flavor and quality of each batch of black pepper juice are relatively stable. DETAILED DESCRIPTION
[0032] Preparation Example Preparation Example 1 A tomato paste is prepared by the following method: 1) Peel 1000 g of tomatoes, grind them into a paste, and obtain tomato paste; 2) Boil the tomato paste until the volume is reduced to 1 / 3 of the original volume, add 90 g glutinous rice flour and 200 g xanthan gum, and stir until the glutinous rice flour is cooked to obtain tomato paste.
[0033] The difference between Preparation Example 2-3 and Preparation Example 1 is that the amounts of raw materials used to prepare the tomato paste are different. The specific differences are shown in Table 1: Table 1 Amount of raw materials for preparing tomato paste in Preparation Examples 1-3 Preparation Example 4 A delicious juice is prepared by the following method: Take 900g of shrimp meat and crush it, add 400g of water and 80g of enzyme and stir evenly, control the temperature at 50℃, pH at 6.5, and the time for 5h to obtain the enzymatic hydrolysis product, filter it, take the filtrate, heat it to 100℃ and concentrate it, concentrate it to 1 / 2 of the filtrate, and obtain the umami juice.
[0034] The enzyme is obtained by mixing papain, trypsin and pepsin in a weight ratio of 1:0.5:2.
[0035] The difference between Preparation Example 5-6 and Preparation Example 4 is that the amounts of raw materials used to prepare the umami juice are different. The specific differences are shown in Table 2: Table 2 Amounts of raw materials for preparing umami juice in Preparation Examples 4-6 Preparation Example 7 A fried minced garlic is prepared by the following method: Chop 1000 g of garlic, rinse with water, mix the rinsed garlic with 1200 g of vegetable oil (soybean oil), heat to 170-180° C., and heat at a rate of 20-25° C. / min. Fry the garlic until it turns golden brown, remove it, and obtain fried garlic paste, wherein the weight ratio of garlic to vegetable oil is 1:1.2.
[0036] The difference between Preparation Example 8-9 and Preparation Example 9 is that the amount of raw materials used to prepare fried garlic paste is different. The specific differences are shown in Table 3: Table 3 Amount of raw materials for preparing fried garlic paste in Preparation Examples 7-9 Preparation Example 10 A fried onion is prepared by the following method: Chop 1000 g of onion, mix the chopped onion with 500 g of vegetable oil (soybean oil), heat to 180°C at a heating rate of 20°C / min, fry until the onion turns golden, remove and obtain fried onions, wherein the weight ratio of garlic to vegetable oil is 1:0.5.
[0037] The difference between Preparation Example 8-9 and Preparation Example 9 is that the amount of raw materials used to prepare fried onions is different. The specific differences are shown in Table 3: Table 3 Amount of raw materials for preparing fried onions in Preparation Examples 7-9 Preparation Comparative Example Preparation Comparative Example 1 A umami juice, the difference between this preparation comparative example and preparation example 4 is that the enzyme is papain.
[0038] Preparation Comparative Example 2 A umami juice, the difference between this preparation comparative example and preparation example 4 is that the enzyme is trypsin.
[0039] Preparation Comparative Example 3 A umami juice, the difference between this preparation comparative example and preparation example 4 is that the enzyme is pepsin.
[0040] Preparation Comparative Example 4 A umami juice, the difference between this preparation comparative example and preparation example 4 is that the enzyme is obtained by mixing papain and trypsin in a weight ratio of 1:0.5.
[0041] Preparation Comparative Example 5 A umami juice, the difference between this preparation comparative example and preparation example 4 is that the enzyme is obtained by mixing trypsin and pepsin in a weight ratio of 0.5:2. Preparation Comparative Example 6 A umami juice, the difference between this preparation comparative example and preparation example 4 is that the enzyme is obtained by mixing papain and pepsin in a weight ratio of 1:2. Example
[0042] Example 1 A black pepper juice is prepared by the following method: Prepare beef slurry: roast 1000g of beef, grind and mash it, and then mix it evenly with 1000g of water to obtain beef slurry, and set aside; stir-fry noodle soup: stir-fry 8000g of vegetable oil (soybean oil), 300g of hydroxypropyl distarch phosphate and 500g of low-gluten flour to obtain stir-fry noodle soup, and set aside; the frying temperature is 150℃, and the frying time is 8min.
[0043] Prepare a mixture: stir-fry 4000 g of vegetable oil (soybean oil), 250 g of fried minced garlic (from Preparation Example 7), 450 g of fried onions (from Preparation Example 10) and 180 g of black pepper to obtain a mixture; the frying temperature is 200° C., and the frying time is 20 min.
[0044] Preparation of black pepper juice: 18000g of water, beef pulp and mixed materials are mixed and boiled, 50g of white pepper, 200g of tomato paste (from Preparation Example 1), 120g of salt, 120g of monosodium glutamate, 400g of chicken powder, 420g of sugar, 70g of umami juice (from Preparation Example 4) and 800g of dark soy sauce are added, and stirred evenly, and then fried noodles are added and stirred evenly to obtain black pepper juice.
[0045] The difference between Example 2-3 and Example 1 is that the amount and parameters of the raw materials for preparing the black pepper juice are different. The specific differences are shown in Table 4: Table 4 Amount and parameters of black pepper juice raw materials prepared in Example 1-3 Example 4 A black pepper juice, the difference between this embodiment and embodiment 1 is that the tomato paste is a commercially available Xiaochu brand.
[0046] Example 5 A black pepper juice. The difference between this embodiment and embodiment 1 is that the umami juice is purchased from Qingdao Dachu Sibao Food Materials Co., Ltd. and has a complex flavor.
[0047] Example 6 A black pepper juice, the difference between this embodiment and embodiment 1 is that the umami juice comes from the preparation of comparative example 1.
[0048] Example 7 A black pepper juice, the difference between this embodiment and embodiment 1 is that the umami juice comes from the preparation of comparative example 2.
[0049] Example 8 A black pepper juice, the difference between this embodiment and embodiment 1 is that the umami juice comes from the preparation of comparative example 3.
[0050] Example 9 A black pepper juice, the difference between this embodiment and embodiment 1 is that the umami juice comes from the preparation of comparative example 4.
[0051] Example 10 A black pepper juice, the difference between this embodiment and embodiment 1 is that the umami juice comes from the preparation of comparative example 5.
[0052] Embodiment 11 A black pepper juice, the difference between this embodiment and embodiment 1 is that the umami juice comes from the preparation of comparative example 6.
[0053] Comparative Example Comparative Example 1 A black pepper sauce. The difference between this comparative example and Example 1 is that the beef does not need to be roasted during the preparation of the beef slurry.
[0054] Comparative Example 2 A black pepper juice. The difference between this comparative example and Example 1 is that the step of frying noodles is omitted.
[0055] Comparative Example 3 A black pepper juice. The difference between this comparative example and Example 1 is that unfried minced garlic is used instead of fried minced garlic.
[0056] Comparative Example 4 A black pepper juice. The difference between this comparative example and Example 1 is that unfried onions are used instead of fried minced garlic.
[0057] Comparative Example 5 A black pepper juice. The difference between this comparative example and Example 1 is that the step of preparing beef slurry is omitted.
[0058] Comparative Example 6 A black pepper juice, this comparative example is different from Example 1 in that no tomato paste is added.
[0059] Comparative Example 7 A black pepper juice. The difference between this comparative example and Example 1 is that no umami juice is added.
[0060] Comparative Example 8 A black pepper juice. The difference between this comparative example and Example 1 is that the process of preparing the mixture is omitted, and the raw materials of the mixture and beef slurry are boiled together.
[0061] Detection method / test method Sensory scoring: 50 testers, 25 boys and 25 girls, were selected to taste the black pepper juice and then score the four aspects including color (20 points), flavor (25 points), smell (30 points), and state (25 points). The scorers were independent and did not affect each other to ensure the accuracy of the evaluation results and take the average score. The experimental data is shown in the table: Table 5 Experimental data of Examples 1-11 and Comparative Examples 1-8 By comparing Example 1 with Comparative Examples 1-8, the color scores, taste scores, odor scores and state scores in Comparative Examples 1-8 are not as good as those in Example 1, especially the scores of Comparative Examples 1, 2 and 8 are greatly reduced, indicating that the black pepper juice prepared by the preparation method and formula in the present application has a good taste and flavor. By comparing Example 1 with Examples 4-5, the color scores, taste scores, odor scores and state scores of Examples 4-5 are all reduced, indicating that the tomato paste and umami juice prepared by the present application are used to prepare black pepper juice, which is beneficial to improve the flavor and taste of the black pepper juice.
[0062] Comparing Example 1 with Examples 6-11, the color score, taste score, smell score and state score of Examples 6-11 are all reduced, indicating that the umami juice prepared by using papain, trypsin and pepsin is used to prepare black pepper juice, which is beneficial to improving the flavor and taste of the black pepper juice.
[0063] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.
Claims
1. A method for preparing black pepper juice, characterized in that: The method comprises the following preparation steps: Prepare beef slurry: roast the beef, grind and blend it, then mix it with water to obtain beef slurry, and set aside; Fried noodles: stir-fry vegetable oil, hydroxypropyl distarch phosphate and low-gluten flour to obtain fried noodles, and set aside; Prepare a mixture: stir-fry vegetable oil, fried garlic, fried onion and black pepper to obtain a mixture; Prepare black pepper sauce: mix water, beef paste and mixed materials, bring to boiling, add white pepper, tomato paste, salt, MSG, chicken powder, sugar, umami sauce and dark soy sauce, stir well, then add fried noodles and stir well to get black pepper sauce.
2. The method for preparing black pepper juice according to claim 1, characterized in that: A black pepper juice, characterized in that it is prepared from the following raw materials in parts by weight: 10-15 servings of beef 190-205 parts water 12-14 parts vegetable oil 2.5-3.5 servings of fried garlic Fried onions 4.5-5.5 portions 1.8-2.5 parts black pepper 0.5-0.6 parts white pepper 2-3 portions of tomato paste 1.2-1.5 parts salt 1.2-1.5 parts MSG 4-5 servings of chicken powder Sugar 4.2-5.5 parts 0.7-0.8 parts of umami sauce 3-4 parts of hydroxypropyl distarch phosphate 5-6 parts of low-gluten flour and 8-8.5 parts of dark soy sauce.
3. A method for preparing black pepper juice according to claim 2, characterized in that: The tomato paste is prepared by the following method: 1) Peel the tomatoes, grind them into paste, and obtain tomato paste; 2) Boil the tomato paste until the volume is reduced to 1 / 3 of the original volume, add glutinous rice flour and xanthan gum, stir until the glutinous rice flour is cooked, and you will get tomato paste.
4. A method for preparing black pepper juice according to claim 3, characterized in that: The weight ratio of the tomato, the glutinous rice flour and the xanthan gum is 10:(0.9-1.2):
2.
5. The method for preparing black pepper juice according to claim 1, characterized in that: The umami juice is prepared by the following method: Take shrimp meat and grind it, add water and enzyme and stir evenly, control the temperature at 50-60℃, pH at 6.5-7.5, and the time for 5-6h to obtain enzymatic hydrolysis product, filter, take the filtrate, heat to 100-105℃ and concentrate it, concentrate it to 1 / 2 of the filtrate, and obtain umami juice.
6. A method for preparing black pepper juice according to claim 5, characterized in that: The weight ratio of the shrimp meat, the water and the enzyme is 9:(4-6):0.
8.
7. A method for preparing black pepper juice according to claim 5, characterized in that: The enzyme is obtained by mixing papain, trypsin and pepsin in a weight ratio of (1-2):0.5:(2-3).
8. A method for preparing black pepper juice according to claim 1, characterized in that: The vegetable oil includes at least one of soybean oil, rapeseed oil, peanut oil, olive oil, tea seed oil and sesame oil.
9. The method for preparing black pepper juice according to claim 1, characterized in that: The fried minced garlic is prepared by the following method: Chop the garlic, rinse with water, mix the rinsed garlic with vegetable oil, heat it to 170-180°C, and heat it at a rate of 20-25°C / min, fry the garlic until it turns golden, remove it, and obtain fried garlic paste, wherein the weight ratio of garlic to vegetable oil is 1:(1.2-1.5).
10. The method for preparing black pepper juice according to claim 1, characterized in that: The fried onion is prepared by the following method: Chop the onion, mix the chopped onion with vegetable oil, heat it to 180-200°C, and heat it at a rate of 20-25°C / min, fry it until the onion turns golden, remove it, and obtain fried onion, wherein the weight ratio of garlic to vegetable oil is 1:(0.5-1).