Compound seasoning and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and discloses a compound seasoning and a preparation method thereof. The formula of the compound seasoning comprises 24.6% of leek flower sauce, 23.7% of oyster sauce, 16.5% of fermented bean curd, 14.3% of soy sauce, 8.8% of water, 5.8% of salt, 3.6% of white granulated sugar, 2.6% of monosodium glutamate and 0.1% of disodium 5 '-ribonucleotide. The hotpot sesame paste dipping sauce prepared from the compound condiment provided by the invention has a unique flavor and has a very high preference degree among consumers; the compound seasoning provided by the invention has a stable shelf life of 12 months, and is convenient to store; the sesame paste process of the compound condiment provided by the invention is simple to operate, and the problem that the existing compound condiment cannot be used in a standardized manner is effectively solved; the compound condiment provided by the invention is convenient for industrial production, and effectively solves the problems that the existing sesame paste flavor hotpot condiment sauce is not uniform in flavor and cannot be produced in a standardized manner.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular, to a compound condiment and a preparation method thereof. Background Art

[0002] Hot pot is a popular food in catering. The dipping sauce for hot pot is an essential condiment for eating hot pot. The sesame paste flavored dipping sauce for hot pot is an important flavor among dipping sauces for hot pot. The traditional sesame paste flavored dipping sauce for hot pot is made by chefs on-site by mixing sesame paste, water and other seasonings, such as Chinese chive flower sauce, fermented bean curd, oyster sauce, soy sauce, shrimp paste, salt, sugar, monosodium glutamate, etc., and stirring evenly. The main disadvantages are as follows:

[0003] (1) There are significant flavor differences in the existing method of diluting sesame paste, and it is difficult to achieve standardization: due to differences among chefs, changes in shifts, and arbitrary adjustment of ingredient ratios, the flavors of sesame paste dipping sauces are uneven, and a unified quality standard cannot be achieved;

[0004] (2) The existing method of diluting sesame paste cannot meet the needs of industrial production: the process of diluting sesame paste is mainly completed manually by chefs, and automation and industrial production cannot be achieved, which limits its large-scale production;

[0005] (3) The existing method of diluting sesame paste has a cumbersome process and high costs: the process of diluting sesame paste requires adding various seasonings such as Chinese chive flower, fermented bean curd, and soy sauce. Moreover, the amount of sesame paste dipping sauce prepared each time is small and the steps are numerous, occupying a large amount of space and human resources, resulting in an increase in costs;

[0006] In view of the above problems, providing a compound condiment for diluting sesame paste with a unique flavor, being able to achieve standardized production, simplifying the process of diluting sesame paste, and reducing the cost of diluting sesame paste has become a technical problem that needs to be urgently solved by those skilled in the art. Summary of the Invention

[0007] The purpose of the present invention is to provide a compound condiment and a preparation method thereof. The compound condiment has a unique flavor, can achieve standardized production, simplify the process of diluting sesame paste, and reduce the cost of diluting sesame paste.

[0008] To achieve the above purpose, the present invention provides the following technical solutions:

[0009] One of the technical solutions of the present invention:

[0010] A compound condiment, the formula of which is: Chinese chive flower sauce 24.6%, oyster sauce 23.7%, fermented bean curd 16.5%, soy sauce 14.3%, water 8.8%, salt 5.8%, white granulated sugar 3.6%, monosodium glutamate 2.6% and disodium 5'-ribonucleotide 0.1%.

[0011] Another technical solution of the present invention:

[0012] The preparation method of the above-mentioned composite seasoning comprises the following steps:

[0013] The raw materials are mixed, homogenized, sterilized, and canned to obtain the composite seasoning;

[0014] Furthermore, the homogenization is performed by using a colloid mill with a processing capacity of 2 to 50 μm, so that the fineness of the raw material is between 2 and 50 μm, and the homogeneity is higher than 90%;

[0015] Further, the sterilization is heating at 100°C for 20 minutes;

[0016] Furthermore, the canning is performed under the condition that the temperature of the composite seasoning mixture is controlled to be greater than or equal to 70°C.

[0017] The third technical solution of the present invention:

[0018] A method for making sesame paste comprises the following steps:

[0019] According to the mass ratio of mahjong, water and the above-mentioned compound seasoning being 10:10:3, mahjong, water and the compound seasoning are mixed and diluted evenly.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The composite seasoning provided by the present invention has a unique flavor. The composite seasoning is mainly based on the spicy aroma of wild leek flowers in the Inner Mongolia grassland, supplemented by the fresh aroma of seafood, so that the hot pot sesame sauce dipping sauce presents a feeling of alternating clear and turbid, distinct layers, and a combination of thick and light, which complement each other. Moreover, the composite seasoning provided by the present invention is mainly sweet, supplemented by the sauce aroma of traditional fermented bean curd and the fresh aroma of flavor nucleotides, so that the hot pot sesame sauce dipping sauce presents the taste characteristics of sweetness, freshness and fragrance. The base flavor is based on soy sauce and salt, which is thick and has a long aftertaste, adding a depth to the entire taste system.

[0022] The composite seasoning provided by the present invention is highly favored by consumers and has been widely recognized and loved by the market. The annual sales volume exceeds 5,000 tons, and the customers are spread across many provinces. The feedback is good and it shows a strong growth momentum.

[0023] The compound seasoning provided by the present invention has a stable shelf life of twelve months. After multiple shelf life tests, the results show that the compound seasoning has good quality within the shelf life, has no quality problems, and is easy to store;

[0024] The process of diluting sesame paste in the composite condiment provided by the present invention is simple. It only needs to mix sesame paste, water and condiments evenly to prepare a hot pot sesame paste dipping sauce with no taste difference. Ordinary employees can operate it after simple training. The whole operation occupies a small area and requires few workers, saving costs and effectively solving the problem that existing composite condiments cannot be used in a standardized manner.

[0025] The composite condiment provided by the present invention is convenient for industrial production, effectively solving the problems that the flavors of existing sesame paste flavored hot pot dipping sauces are not unified and cannot be produced in a standardized manner. Detailed implementation manners

[0026] Now, various exemplary implementation manners of the present invention will be described in detail. This detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, characteristics and implementation schemes of the present invention.

[0027] It should be understood that the terms described in the present invention are only for describing specific implementation manners and are not used to limit the present invention. In addition, for the numerical ranges in the present invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each intermediate value within any stated value or stated range, as well as each smaller range between any other stated value or intermediate value within the stated range, is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded from the range.

[0028] Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the present invention pertains. Although the present invention only describes preferred methods and materials, any methods and materials similar or equivalent to those described herein can also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials related to the documents. In case of conflict with any incorporated document, the content of this specification shall prevail.

[0029] Without departing from the scope or spirit of the present invention, various improvements and changes can be made to the specific implementation manners of the specification of the present invention, which are obvious to those skilled in the art. Other implementation manners obtained from the specification of the present invention are obvious to those skilled in the art. The specification and examples of the present invention are only exemplary.

[0030] Regarding the use of "comprising", "including", "having", "containing" and so on in this article, they are all open-ended terms, that is, they are meant to include but not be limited to.

[0031] In the following examples, all raw materials were commercially available. Among them, the Chinese chive flower paste was purchased from Tianjin Huahui Vegetable Pickling Co., Ltd.; the oyster sauce was purchased from Lee Kum Kee (Xinhui) Food Co., Ltd.; the fermented bean curd was purchased from Beijing Laocaichen Food Co., Ltd.; the soy sauce was purchased from Foshan Haitian Flavoring & Food Co., Ltd.; the salt was purchased from Shandong Feicheng Refined Salt Factory Co., Ltd.; the granulated sugar was purchased from Guangxi Sugar Industry Group Pingji Sugar Co., Ltd.; the monosodium glutamate was purchased from Tongliao Meihua Biotechnology Co., Ltd.; and the disodium 5'-ribonucleotide was purchased from CJ (Liaocheng) Biotechnology Co., Ltd.

[0032] Screening of the Compound Condiment Formula

[0033] I. Determination of the Formula

[0034] Using Chinese chive flower paste, oyster sauce, fermented bean curd, soy sauce, water, salt, granulated sugar, monosodium glutamate, and disodium 5'-ribonucleotide as raw materials, different formulas were set, and the specific formulas are shown in Table 1;

[0035] Table 1 Setting of the Formulas

[0036] 1 2 3 4 5 6 7 8 Leek flower sauce 28.8 24.6 16.5 19.1 12.6 8.7 36.1 32.8 Oyster sauce 19.6 23.7 18.8 24.5 14.7 28.4 9.3 12.7 Fermented bean curd 18.5 16.5 24.9 22.7 16.9 6.9 0 30.0 Soy sauce 12.2 14.3 18.8 15.6 38.55 20.5 28.45 8.3 Water 14.6 8.8 4.9 5.3 0 24.85 16.7 4.6 Salt 0 5.8 6.0 4.0 3.6 2.4 1.6 3.0 White granulated sugar 3.6 3.6 5.6 6.8 8.8 4.5 1.2 2.8 Monosodium glutamate 2.7 2.6 4.3 1.9 4.8 3.6 6.4 5.5 Disodium 5'-ribonucleotide 0 0.1 0.2 0.1 0.05 0.15 0.25 0.30

[0037] II. Preparation of the Compound Condiment

[0038] (1) According to the formulas in Table 1, each raw material was weighed separately. Then, the weighed raw materials were mixed, and using a colloid mill with a processing capacity of 2 - 50 μm, the fineness of the raw materials was made to be 2 - 50 μm and the homogenization degree was 90% to obtain a compound condiment mixture;

[0039] (2) The compound condiment mixture obtained in step (1) was heated at 100 °C for 20 min for sterilization, and then the temperature of the compound condiment mixture was controlled at 70 °C and canned to obtain the compound condiment.

[0040] III. Sensory Evaluation

[0041] According to a mass ratio of 10:10:3 for sesame paste, water, and the compound condiment prepared above, the sesame paste, water, and compound condiment were mixed and stirred evenly to obtain a sesame paste - flavored hot pot dipping sauce. Then, 50 professional sensory evaluation personnel were randomly selected to conduct a sensory evaluation on the sesame paste - flavored hot pot dipping sauce. The sensory evaluation indexes are shown in Table 2, and the sensory evaluation results are shown in Table 3;

[0042] Table 2 Sensory Evaluation Indexes

[0043]

[0044] Table 3 Sensory Evaluation Results

[0045] Sesame paste flavored hot pot dipping sauce Average score 1 18 2 29 3 24 4 26 5 17 6 19 7 22 8 24

[0046] As can be seen from the data in Table 3, the compound condiment prepared with the formula: 24.6% of Chinese chive flower paste, 23.7% of oyster sauce, 16.5% of fermented bean curd, 14.3% of soy sauce, 8.8% of water, 5.8% of salt, 3.6% of granulated sugar, 2.6% of monosodium glutamate, and 0.1% of disodium 5'-ribonucleotide has the most excellent sensory evaluation results. After adjusting the proportion of different raw materials in the formula, the sensory evaluation scores all decrease to varying degrees.

[0047] IV. Shelf life determination

[0048] The shelf life of the above-prepared compound condiment was determined. The shelf life determination method was to refer to the national standard GB31644, and the shelf life of the above-prepared compound condiment was determined monthly to determine the shelf life. The shelf life determination results are shown in Table 4;

[0049] Table 4 Shelf life determination results

[0050] Compound condiment Shelf life 1 5 months 2 15 months 3 10 months 4 12 months 5 3 months 6 4 months 7 7 months 8 9 months

[0051] As can be seen from the data in Table 4, the compound condiment prepared with the formula: 24.6% of Chinese chive flower paste, 23.7% of oyster sauce, 16.5% of fermented bean curd, 14.3% of soy sauce, 8.8% of water, 5.8% of salt, 3.6% of granulated sugar, 2.6% of monosodium glutamate, and 0.1% of disodium 5'-ribonucleotide has the most excellent shelf life. After adjusting the proportion of different raw materials in the formula, the shelf life all decreases to varying degrees.

[0052] V. Conclusion

[0053] Taking into account the above sensory evaluation and shelf life determination, it was finally determined that the formula: 24.6% of Chinese chive flower paste, 23.7% of oyster sauce, 16.5% of fermented bean curd, 14.3% of soy sauce, 8.8% of water, 5.8% of salt, 3.6% of granulated sugar, 2.6% of monosodium glutamate, and 0.1% of disodium 5'-ribonucleotide was used as the formula for the compound condiment.

[0054] Example

[0055] A compound condiment

[0056] (1) Weigh each raw material according to the formula: 24.6% of Chinese chive flower paste, 23.7% of oyster sauce, 16.5% of fermented bean curd, 14.3% of soy sauce, 8.8% of water, 5.8% of salt, 3.6% of granulated sugar, 2.6% of monosodium glutamate, and 0.1% of disodium 5'-ribonucleotide;

[0057] (2) Mix the raw materials weighed in step (1), and use a colloid mill with a processing capacity of 25 μm to make the fineness of the raw materials 25 μm and the homogenization degree 90%, to obtain a compound condiment mixture;

[0058] (3) Heat the compound condiment mixture obtained in step (2) at 100 °C for 20 min for sterilization, and then control the temperature of the compound condiment mixture at 70 °C and can it to obtain the compound condiment.

[0059] Application Example

[0060] According to the mass ratio of mahjong, water and the compound condiment prepared in the embodiment is 10:10:3, mix mahjong, water and the compound condiment and stir evenly to obtain a mahjong-flavored hot pot dipping sauce.

[0061] Conduct a flavor evaluation on the mahjong-flavored hot pot dipping sauce prepared in the application example. It is mainly characterized by the spicy aroma of wild leek flowers in Inner Mongolia grassland, supplemented by the fresh aroma of seafood, making the overall hot pot mahjong dipping sauce present a feeling of clear and turbid interlacing and distinct levels, with a harmonious combination of thick and light. Moreover, the compound condiment provided by the present invention is mainly sweet-scented, supplemented by the soy sauce aroma of traditional fermented bean curd and the fresh aroma of flavor nucleotides, making the overall hot pot mahjong dipping sauce present sweet, fresh and fragrant taste characteristics. The base flavor is based on soy sauce and salt, thick and long-lasting in aftertaste, adding a depth to the whole flavor system.

[0062] Determine the shelf life of the compound condiment prepared in the embodiment. It has a stable shelf life of twelve months. Moreover, after multiple shelf life tests, the results show that the compound condiment prepared in the embodiment has good quality within the shelf life and has no any quality problems, which is convenient for storage.

[0063] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to the above embodiments, those of ordinary skill in the art should understand that: still can modify the specific implementation manners of the present invention or make equivalent replacements, and any modification or equivalent replacement without departing from the spirit and scope of the present invention shall be covered by the protection scope of the claims of the present invention.

Claims

1. A compound seasoning, characterized in that: The formula of the composite seasoning is: 24.6% of chive sauce, 23.7% of oyster sauce, 16.5% of fermented bean curd, 14.3% of soy sauce, 8.8% of water, 5.8% of salt, 3.6% of white sugar, 2.6% of monosodium glutamate and 0.1% of disodium flavor nucleotide.

2. A method for preparing the composite seasoning according to claim 1, characterized in that: The following steps are involved: The raw materials are mixed, homogenized, sterilized and canned to obtain the composite seasoning.

3. The preparation method according to claim 2, characterized in that: The homogenization is to make the raw material fineness between 2 and 50 μm and the homogeneity higher than 90%.

4. The preparation method according to claim 2, characterized in that: The sterilization is carried out by heating at 100° C. for 20 minutes.

5. The preparation method according to claim 2, characterized in that: The canning is performed under the condition that the temperature of the compound seasoning mixture is controlled to be greater than or equal to 70°C.

6. A method for making sesame paste, characterized in that: The following steps are involved: According to the mass ratio of mahjong, water and the compound seasoning according to claim 1 being 10:10:3, mahjong, water and the compound seasoning are mixed and diluted.

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