Preparation method of sweet soybean paste beads

Abstract

The present invention relates to a sweet soybean paste bead production method, which comprises: S1, mixing: adding a calcium salt solution to a sweet soybean paste body, and completely mixing; s2, dropwise adding: dropwise adding the calcium salt-sweet soybean paste mixed solution into the sodium alginate solution; s3, cleaning: taking out the coagulated and formed sauce beads, and soaking the coagulated and formed sauce beads in water; and S4, shaping: adding the coagulated sauce beads into a calcium salt solution one by one for soaking, and finally taking out to obtain the sweet soybean paste beads. According to the manufacturing method, the problem that oily contents cannot be coated in the spheroidizing process in molecular cooking can be effectively solved, meanwhile, the marble type round appearance can be kept, and the visual effect of dishes is enhanced.

Description

Technical Field

[0001] The invention relates to sweet noodle sauce beads, in particular to a method for preparing the sweet noodle sauce beads in the field of molecular cuisine. Background Art

[0002] Molecular cuisine, also known as molecular gastronomy, is a culinary art that uses scientific methods to explain all cooking techniques and results and uses digital precision control. The emergence of molecular cuisine is an important sign that humans truly understand food from a microscopic perspective. It breaks and rebuilds the repetitive labor of cooking that has lasted for thousands of years with modern scientific theories such as physics, chemistry, and biology, creating a cooking method that subverts traditional cooking skills and food appearance. Bianyifang Restaurant, a Chinese time-honored brand with a century-old heritage, has also made innovations in this emerging field that break through tradition and cater to trends by combining the characteristics of its own dishes.

[0003] A thorough review of the existing innovative marble-shaped foods produced using molecular gastronomy theory shows that they are limited to inorganic beverages such as fruit juice and alcohol, and there is still no method for producing marble-shaped foods with oily organic contents. The applicant combined the characteristics of his own dishes and developed the method for producing the high-oil sweet noodle sauce balls of the present invention. Summary of the invention

[0004] The present invention relates to a special sauce ball made by Bian Yi Fang stewing oven, and in particular to a method for making sweet noodle sauce balls using its own sweet noodle sauce. The method solves the problem of the marble-shaped innovative food shaping of the above-mentioned oily organic matter, and at the same time, it also complements its stewing oven roast duck technology of "duck without open fire".

[0005] Specifically, the method comprises the following steps: S1: mixing, adding a calcium salt solution into the sweet noodle sauce body and mixing thoroughly; S2: dripping, dripping the calcium salt-sweet noodle sauce mixture drop by drop into the sodium alginate solution; S3: cleaning, taking out the coagulated and formed sauce beads and soaking them in water; S4: shaping, adding the coagulated sauce beads one by one into the calcium salt solution for soaking, and finally taking them out to obtain the sweet noodle sauce beads.

[0006] Furthermore, the calcium salt solution is a calcium lactate solution or a calcium chloride solution.

[0007] Furthermore, the mass ratio of the calcium salt to water is 1.1-2.5:500, preferably 1.5:500.

[0008] Furthermore, the mass ratio of the sodium alginate to water is 1.5-6.5:500, preferably 4:500.

[0009] Furthermore, the soaking time in step S3 is 15 to 40 seconds, preferably 20 seconds.

[0010] Furthermore, the soaking time in step S4 is 55 to 75 seconds, preferably 60 seconds.

[0011] The invention improves the production steps of traditional marble-shaped molecular cuisine food, effectively solves the problem that the elasticity of traditional coating cannot support the shaping of high-density sweet noodle sauce balls, and also solves the problem of high-oil content. DETAILED DESCRIPTION

[0012] In the following description, a large amount of details are provided so that the present invention can be thoroughly understood. However, it will be appreciated by those skilled in the art that the following description only exemplarily illustrates a preferred embodiment of the present invention, and the present invention can be implemented without one or more such details. In addition, in order to avoid confusion with the present invention, some technical features well known in the art are not described in detail.

[0013] In the field of making innovative marble-shaped ingredients by molecular cooking, there are two processing methods: forward spherification and reverse spherification. Specifically, the forward spherification is to mix the contents into a sodium alginate solution, and then drip the mixture into a calcium salt solution; the reverse spherification is to mix the calcium salt solution into the contents and drip it into the sodium alginate solution. The former uses the solidification effect of the network structure of sodium alginate when it encounters calcium ions to solidify the ingredients from a solution to a solid, and the latter uses the difference in osmotic pressure of calcium ions to make sodium alginate expand rapidly into a sphere after absorbing water. The two methods have different principles, and the scope of application and the finished product effects achieved are also different. However, when the contents are high-density oily liquids, especially when the sweet noodle sauce in the field involved by the applicant is the content, the forward spherification cannot achieve the ideal liquid taste effect and the oily contents will inhibit the solidification effect of the network structure, and the reverse spherification cannot support the weight of the contents, resulting in deformation.

[0014] In view of this, the production method of the present invention can effectively solve the problem that the spherification process in molecular cuisine cannot cover the oily contents, while also maintaining the round appearance of the marble shape to enhance the visual effect of the dish.

[0015] In actual production, first select a calcium salt solution with a mass ratio of 1.1 to 2.5:500 to water. In this embodiment, the calcium salt solution is preferably a calcium chloride solution with a mass ratio of 1.5:500, and add it to the sweet noodle sauce body to mix thoroughly. Then, select a sodium alginate solution with a mass ratio of 1.5 to 6.5:500 to water. In this embodiment, a sodium alginate solution with a mass ratio of 4:500 is preferably selected, and the mixed solution in the previous step is added thereto. In this step, the mixed droplets gradually fall into the sodium alginate solution by their own gravity, and with the help of the water absorption of the external sodium alginate, each droplet expands into a sphere and initially forms a marble shape.

[0016] By this step, although the sweet noodle sauce beads are initially formed, due to their heavy weight and the hydrophobicity of the oily body, the degree of solidification of the spheres during the spheroidization process cannot meet the objective requirements for dish display or long-term storage.

[0017] Therefore, the applicant in the present invention takes out the preliminary sauce balls in the previous step again and places them in water, preferably in purified water or distilled water, for 15 to 40 seconds, preferably 20 seconds. Finally, the sauce beads are taken out and added to the calcium chloride solution one by one for soaking to obtain the final sweet noodle sauce beads.

[0018] In this way, the sweet noodle sauce beads obtained through the above steps not only avoid the excessively solid taste caused by positive spheroidization, but also avoid the fragile and unstable spheres caused by the oily characteristics of reverse spheroidization. In terms of molecular gastronomy for making marble-shaped ingredients, the coating problem of high-oil content is filled in the technical gap.

[0019] The present invention has been described by the above embodiments, but it should be understood that the above embodiments are only for the purpose of example and description, and are not intended to limit the present invention to the scope of the described embodiments. In addition, it can be understood by those skilled in the art that the present invention is not limited to the above embodiments, and more variations and modifications can be made according to the teachings of the present invention, and these variations and modifications all fall within the scope of the protection claimed by the present invention. The protection scope of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for making sweet noodle sauce beads, characterized in that: The following steps are involved: S1: Mixing: adding the calcium salt solution to the sweet noodle sauce and mixing thoroughly; S2: dripping, dripping the calcium salt-sweet noodle sauce mixture drop by drop into the sodium alginate solution; S3: washing, taking out the coagulated sauce beads, and soaking them in water; S4: shaping, adding the coagulated sauce beads into the calcium salt solution one by one for soaking, and finally taking them out to obtain the sweet noodle sauce beads.

2. The method for making sweet noodle sauce beads according to claim 1, characterized in that: The calcium salt solution is calcium lactate solution or calcium chloride solution.

3. The method for making sweet noodle sauce beads according to claim 1, characterized in that: The mass ratio of the calcium salt to water dissolution is 1.1-2.5:

500.

4. The method for making sweet noodle sauce beads according to claim 3, characterized in that: The calcium salt to water dissolution mass ratio is preferably 1.5:

500.

5. The method for making sweet noodle sauce beads according to claim 1, characterized in that: The mass ratio of the sodium alginate to water is 1.5-6.5:

500.

6. The method for making sweet noodle sauce beads according to claim 5, characterized in that: The sodium alginate and water dissolution mass ratio is preferably 4:

500.

7. The method for making sweet noodle sauce beads according to claim 1, characterized in that: The soaking time in step S3 is 15 to 40 seconds.

8. The method for making sweet noodle sauce beads according to claim 7, characterized in that: The soaking time in step S3 is preferably 20 seconds.

9. The method for making sweet noodle sauce beads according to claim 1, characterized in that: The soaking time in step S4 is 55 to 75 seconds.

10. The method for making sweet noodle sauce beads according to claim 9, characterized in that: The soaking time in step S4 is preferably 60 seconds.