Seasoning paste for cooking and preparation method thereof

Abstract

The invention relates to seasoning paste for cooking and a preparation method thereof.The seasoning paste for cooking is prepared from, by weight, 10-65 parts of water, 5-20 parts of salt, 5-10 parts of sugar, 10-30 parts of oyster juice, 3-10 parts of chicken essence and 3-10 parts of starch, and the preparation method of the seasoning paste comprises the steps of raw material mixing, heating, cooling, filling and the like. The seasoning paste is prepared by mixing single seasonings such as water, salt, sugar, oyster juice, chicken essence and starch, so that dishes can be seasoned only by extruding a corresponding dosage of paste during use, single seasonings do not need to be added one by one, a kitchen novice can conveniently use the seasoning paste, and meanwhile, the paste is reasonable in component proportion, delicious and tasty in mouth feel and suitable for popularization and application. The method has the advantages of simple preparation method, high finished product quality, convenience in use and the like, and solves the technical problems that a kitchen green hand is troublesome to add single seasonings one by one in the seasoning process and the taste of dishes is poor as the dosage of the seasonings cannot be accurately controlled at present.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a seasoning paste for cooking and a preparation method thereof. Background Art

[0002] There are many kinds of seasonings on the market, such as salt, sugar, oyster sauce, chicken essence, etc. Some kitchen novices need to add these single seasonings one by one when cooking. During the adding process, they often don’t know how much seasoning to put, and can only add it based on feel and experience, which makes the whole seasoning adding process very troublesome and the dishes produced taste poor. Summary of the invention

[0003] The object of the present invention is to provide a cooking seasoning paste and a preparation method thereof to solve the above-mentioned technical problems.

[0004] To achieve the above-mentioned purpose, the technical solution adopted by the present invention is: a seasoning paste for cooking, characterized in that it is made of the following raw materials in parts by weight: 10-65 parts of water, 5-20 parts of salt, 5-10 parts of sugar, 10-30 parts of oyster juice, 3-10 parts of chicken essence, and 3-10 parts of starch.

[0005] Furthermore, it also includes 15-30 parts of sugar color, 15-30 parts of soy sauce, 5-15 parts of chili oil, and 5-15 parts of pepper oil. Sugar color, soy sauce, chili oil, and pepper oil can be added according to personal preference. The seasoning paste formed by adding sugar color to the raw materials can be used for cooking braised dishes; or the seasoning paste formed by adding soy sauce, chili oil, and pepper oil to the raw materials can be used for cooking spicy dishes.

[0006] The commonly used dish is made of the following raw materials in parts by weight: 30-65 parts of water, 10-20 parts of salt, 5-10 parts of sugar, 10-30 parts of oyster sauce, 5-10 parts of chicken essence and 5-10 parts of starch.

[0007] The braised dish is prepared from the following raw materials in parts by weight: 30-60 parts of water, 5-15 parts of salt, 5-10 parts of sugar, 15-30 parts of sugar color, 10-30 parts of oyster juice, 3-5 parts of chicken essence and 3-8 parts of starch.

[0008] The spicy dish is prepared from the following raw materials in parts by weight: 10-50 parts of water, 5-15 parts of salt, 5-10 parts of sugar, 15-30 parts of soy sauce, 10-30 parts of oyster juice, 3-5 parts of chicken essence, 5-15 parts of chili oil, 5-15 parts of pepper oil and 3-8 parts of starch.

[0009] In order to achieve a better effect of the raw material combination of the cooking seasoning paste, as a preferred solution, the cooking seasoning paste is made of the following raw materials in parts by weight: 40 parts of water, 10 parts of salt, 10 parts of sugar, 20 parts of oyster juice, 10 parts of chicken essence, and 10 parts of starch.

[0010] The present invention also provides a method for preparing the above cooking seasoning paste, comprising the following steps:

[0011] (1) Weigh the raw materials according to the weight proportions, put water, salt, sugar, oyster sauce, chicken essence and starch into the same container and stir to form a mixed raw material; the container can be a reactor.

[0012] (2) placing the container containing the mixed raw materials on a heating device and heating it to 95-100° C., keeping it warm for 3-5 minutes and then stopping the heating; during the heating process, the reactor can be sealed or continuously stirred to allow the raw materials to be fully blended.

[0013] (3) The heated mixed raw materials are cooled by a cooling machine or natural cooling. The cooled mixed raw materials are the seasoning paste. Natural cooling is room temperature cooling. The room temperature cooling time is relatively slow but the production cost is low. The cooling machine can use a vacuum cooling machine, which can complete rapid cooling in about 20 minutes, but the cost is relatively high.

[0014] (4) Immediately enter the filling and sterilization process, and fill the prepared flavoring paste into the storage shell through the filling equipment to obtain the finished product; the filling equipment can be a toothpaste filling machine, and the storage shell used is soft and has a nozzle for squeezing out the paste. The amount of paste squeezed out can be controlled by controlling the size of the nozzle.

[0015] The salt, sugar, oyster sauce, chicken essence, starch, sugar color, soy sauce, chili oil and pepper oil described in the present invention can all be directly purchased from the market.

[0016] Through the above technical scheme, compared with the prior art, the present invention has the following beneficial effects: by mixing single seasonings such as water, salt, sugar, oyster sauce, chicken essence, starch, etc. into a seasoning paste, it is only necessary to squeeze out the corresponding amount of paste to complete the seasoning of the dish when using it, and there is no need to add single seasonings one by one, which is convenient for kitchen novices to use. At the same time, the paste ingredients are reasonably proportioned, tastes delicious, has the advantages of simple preparation method, high quality of finished products, and is easy to use, etc., which solves the technical problems that it is troublesome for kitchen novices to add single seasonings one by one during the seasoning process and the seasoning dosage cannot be accurately controlled, resulting in poor taste of the dishes. DETAILED DESCRIPTION

[0017] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0018] It should be noted that all directional indications in the embodiments of the present invention (such as up, down, left, right, front, back, etc.) are only used to explain the relative position relationship, movement status, etc. between the components in a certain specific posture. If the specific posture changes, the directional indication will also change accordingly.

[0019] In addition, the descriptions of "first", "second", etc. in the present invention are only used for descriptive purposes and cannot be understood as indicating or implying their relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include at least one of the features. In addition, the technical solutions between the various embodiments can be combined with each other, but they must be based on the ability of ordinary technicians in the field to implement them. When the combination of technical solutions is contradictory or cannot be implemented, it should be deemed that such a combination of technical solutions does not exist and is not within the scope of protection required by the present invention.

[0020] Example 1 Preparation of cooking seasoning paste of the present invention:

[0021] Weigh the following net materials in parts by mass: 40 parts of water, 10 parts of salt, 10 parts of sugar, 20 parts of oyster juice, 10 parts of chicken essence and 10 parts of starch; put the water, salt, sugar, oyster juice, chicken essence and starch into a reactor and stir to form a mixed raw material; heat the reactor containing the mixed raw material to 95-100° C. on a heating device, keep the reactor airtight, and stop heating after keeping warm for 3-5 minutes; cool the heated mixed raw material by natural cooling, and the cooled mixed raw material is a seasoning paste; fill the prepared seasoning paste into a storage shell through a filling device to form a finished product.

[0022] When in use, it can be used in conjunction with a spatula with scale marks. By setting scale marks on the spatula, the dosage of the required seasoning paste can be accurately controlled, which is generally judged by the length of the extruded paste. This method can accurately measure the amount of seasoning paste and achieve accurate control of the seasoning paste, which is convenient for kitchen novices to cook and solves the technical problem that kitchen novices tend to put too much or too little seasoning paste in the cooking process due to lack of experience, resulting in poor taste of the dishes. In this embodiment, the standard amount for cooking a dish is based on 100 grams of seasoning paste, and the basis is as follows: the length of the extruded seasoning paste is 5 cm, the weight is 10 grams, and the extrusion diameter is 8-10 mm.

[0023] Example 2 Preparation of cooking seasoning paste of the present invention:

[0024] Weigh the following net materials in parts by mass: 40 parts of water, 10 parts of salt, 10 parts of sugar, 10 parts of oyster juice, 5 parts of chicken essence, 5 parts of starch, and 20 parts of sugar color; put the water, salt, sugar, oyster juice, chicken essence, sugar color and starch into a reaction kettle and stir to form a mixed raw material; heat the reaction kettle containing the mixed raw materials to 95-100° C. on a heating device, keep the reaction kettle airtight, and continue stirring, and stop heating after keeping warm for 3-5 minutes; cool the heated mixed raw materials through a cooler to increase the cooling speed, and the cooled mixed raw materials The combined raw materials are seasoning paste; the prepared seasoning paste is poured into the storage shell through a filling device to form a finished product, and at the same time, the diameter of the tube mouth of the storage shell is increased to increase the extrusion amount. The seasoning paste prepared in this embodiment can be used for cooking braised dishes. When used, it can be used in conjunction with a spatula with a scale mark. In this embodiment, the standard amount of cooking a dish of braised dishes is based on 100 grams of seasoning paste, and its basis is as follows: the extruded seasoning paste is 5 cm long and weighs 20 grams. At the same time, the diameter of the extrusion port is increased, and the extrusion diameter is 11-15 mm.

[0025] Example 3 Preparation of cooking seasoning paste of the present invention:

[0026] Weigh the following clean materials in parts by mass: 30 parts of water, 5 parts of salt, 5 parts of sugar, 10 parts of oyster sauce, 5 parts of chicken essence, 5 parts of starch, 20 parts of soy sauce, 10 parts of chili oil, and 10 parts of pepper oil; the preparation method is the same as that of Example 2. The seasoning paste prepared in this example can be used for cooking spicy dishes. When used, it can be used in conjunction with a spatula with a scale mark. In this example, the standard amount of seasoning paste for cooking a plate of spicy dishes is based on 100 grams of seasoning paste, and the basis is as follows: the length of the extruded seasoning paste is 5 cm and the weight is 20 grams. At the same time, the diameter of the extrusion port is increased to 11-15 mm.

[0027] The above description is only a preferred embodiment of the present invention, and does not limit the patent scope of the present invention. All equivalent structural changes made by using the contents of the present invention specification under the inventive concept of the present invention, or directly / indirectly applied in other related technical fields are included in the patent protection scope of the present invention.

Claims

1. A cooking seasoning paste, characterized in that: The invention is prepared from the following raw materials in parts by weight: 10-65 parts of water, 5-20 parts of salt, 5-10 parts of sugar, 10-30 parts of oyster juice, 3-10 parts of chicken essence and 3-10 parts of starch.

2. A cooking seasoning paste according to claim 1, characterized in that: It also includes 15-30 parts of sugar color, 15-30 parts of soy sauce, 5-15 parts of chili oil, and 5-15 parts of pepper oil.

3. A cooking seasoning paste according to claim 1, characterized in that: The cooking seasoning paste is prepared from the following raw materials in parts by weight: 40 parts of water, 10 parts of salt, 10 parts of sugar, 20 parts of oyster juice, 10 parts of chicken essence and 10 parts of starch.

4. The cooking seasoning paste according to any one of claims 1 to 3, wherein the preparation method comprises the following steps: (1) weighing raw materials according to the weight proportions, putting water, salt, sugar, oyster sauce, chicken essence and starch into the same container and stirring to form a mixed raw material; (2) placing the container containing the mixed raw materials on a heating device and heating it to 95-100° C., keeping it warm for 3-5 minutes, and then stopping the heating; (3) cooling the heated mixed raw material by a cooling machine or natural cooling, and the cooled mixed raw material is a seasoning paste; (4) Immediately enter the filling and sterilization process, and pour the prepared seasoning paste into the storage shell through the filling equipment to obtain the finished product.