Concentrated marinade with Chaoshan flavor and preparation method thereof

Abstract

The invention discloses concentrated marinade with Chaoshan flavor and a preparation method of the concentrated marinade, and relates to the field of seasonings. The concentrated marinade comprises the following ingredients: fermented soy sauce, fish sauce, edible vegetable oil, water, cinnamon, star anise, Chinese prickly ash, edible salt, white granulated sugar, chili, garlic, onion, fennel, galangal, coriander seeds, amomum tsao-ko, clove, cardamom, fructus amomi, laurel, liquorice, pericarpium citri reticulatae, monosodium glutamate and edible spices. According to the present invention, with the scientific ratio and the standardized preparation process, the problems of different taste and no standard of the traditional Chaoshan pot-stewed food are solved, and the characteristics of the front fragrance of the Tioshan old pot-stewed soup, the fresh fragrance, the rich fragrance, the middle fragrance and the back fragrance of the mouth and the tooth remaining fragrance of the Tioshan old pot-stewed soup are retained, and the prepared Tioshan old pot-stewed food has characteristics of ingenious ingredient matching and scientific preparation process, the marinade with Chaoshan-shan representativeness is prepared and boiled in a short time, and the love and pursuit of vast consumers for Chaoshan-shan delicious food are met.

Description

Technical Field

[0001] The present invention relates to the field of condiments, and specifically to a concentrated brine with Chaoshan flavor and a preparation method thereof. Background Art

[0002] In the past decade, marinated flavors have been popular in the catering industry. Especially in recent years, with the promotion of Chaoshan culture, Chaoshan marinated flavors have gradually entered the tables of ordinary people. However, they are only available for immediate production and sale, and the flavors of each marinated product are different without a standard, making it impossible to form a standard traditional Chaoshan marinated flavor industry. As a result, Chaoshan marinated flavors cannot be popularized to the tables of ordinary people across the country.

[0003] In the past five years, the condiment industry has been constantly innovating, mainly highlighting categories such as household hot pot bases and pickling seasoning powders, improving the meal preparation efficiency of ordinary people. However, Chaoshan, known for "eating in Guangzhou and tasting in Chaoshan," has not truly promoted products that can make Chaoshan flavors convenient for ordinary people to prepare and accompany meals to the whole country.

[0004] The brine used in Chaoshan marinated flavors is mainly an old brine obtained by circulating and boiling poultry and meat with spices, soy sauce, fish sauce, and granulated sugar for a long time during immediate production and sale. Some old brines have been circulated for even more than 10 years, and their safety and harmfulness are unknown. Summary of the Invention

[0005] Based on this, the purpose of the present invention is to provide a concentrated brine with Chaoshan flavor and a preparation method thereof to solve the technical problems of inconsistent flavors, lack of standards, difficulty in popularization, and inability to guarantee the safety and hygiene of the brine in existing Chaoshan marinated flavors.

[0006] To achieve the above purpose, the present invention provides the following technical solution: A concentrated brine with Chaoshan flavor, whose ingredients include: brewing soy sauce, fish sauce, edible vegetable oil, water, cinnamon, star anise, Chinese prickly ash, edible salt, granulated sugar, chili peppers, garlic, shallots, fennel, galangal, coriander seeds, tsaoko fruit, cloves, cardamom, amomum villosum, bay leaves, licorice, dried tangerine peel, monosodium glutamate, and edible spices. Through scientific proportioning and specific preparation processes, the concentrated brine prepared by the present invention can reproduce the "fragrance spreading for miles" of the front fragrance of the old Chaoshan brine, the "rich and fragrant" middle fragrance, and the "lingering fragrance in the mouth" aftertaste, while ensuring the safety and hygiene of the product.

[0007] Furthermore, the weight ratio range of each raw material is as follows: brewing soy sauce 10 - 20%, fish sauce 5 - 15%, edible vegetable oil 2 - 8%, water 30 - 50%, cinnamon 0.5 - 2%, star anise 0.5 - 2%, Chinese prickly ash 0.2 - 1%, edible salt 1 - 3%, granulated sugar 5 - 10%, chili 0.5 - 2%, garlic bulb 1 - 3%, onion 1 - 3%, fennel 0.2 - 1%, galangal 0.2 - 1%, coriander seed 0.2 - 1%, tsaoko fruit 0.2 - 1%, clove 0.1 - 0.5%, cardamom 0.1 - 0.5%, amomum villosum 0.1 - 0.5%, bay leaf 0.1 - 0.5%, licorice root 0.2 - 1%, dried tangerine peel 0.2 - 1%, monosodium glutamate 0.1 - 0.5%, edible spice 0.1 - 1%. All of the above are weight percentages, and the sum of the weight percentages of each raw material is 100%. Through this ratio range, the flavor and quality of the concentrated brine can be ensured to be stable.

[0008] The present invention also provides a method for preparing a concentrated brine with Chaoshan flavor, including the following steps: First, wash cinnamon, star anise, Chinese prickly ash, chili, fennel, galangal, coriander seed, tsaoko fruit, clove, cardamom, amomum villosum, bay leaf, licorice root, and dried tangerine peel, then stir-fry until fragrant and then perform a crushing treatment to obtain the spice powder; Then, perform a rehydration treatment on the obtained spice powder to obtain a spice liquid; Next, mix brewing soy sauce, fish sauce, granulated sugar, edible vegetable oil, edible salt, onion, and the obtained spice liquid, and then boil and concentrate to obtain a basic brine; Then, peel and wash the garlic bulb, slice the garlic bulb and then fry it to obtain fried garlic crisps; Finally, add the obtained fried garlic crisps to the obtained basic brine, mix evenly, and then perform filling and packaging to obtain the concentrated brine with Chaoshan flavor.

[0009] Furthermore, the temperature for boiling and concentrating is 80 - 120°C, and the time is 2 - 8 hours. Through these conditions, the flavor and quality of the basic brine can be ensured.

[0010] Furthermore, during the production process of the fried garlic pieces, the frying temperature is controlled at 150 - 180°C, and the frying time is 1 - 3 minutes. Through these conditions, the taste and flavor of the fried garlic pieces can be ensured.

[0011] Furthermore, it also includes a step of sterilizing the concentrated brine. Through this step, the safety and hygiene of the product can be further improved. Specifically, the sterilization treatment uses the high-temperature and high-pressure steam sterilization method, with a sterilization temperature of 121°C and a time of 15 - 20 minutes.

[0012] Furthermore, the eating method of the concentrated brine with Chaoshan flavor is as follows: Dilute it in a ratio of 1 pack (100g) of brine plus 700 - 1000 milliliters of water for marinating and cooking. Through this method, it is convenient to make marinated dishes with Chaoshan flavor.

[0013] In summary, the present invention mainly has the following beneficial effects:

[0014] Through scientific proportioning and standardized preparation processes, the present invention solves the problems of inconsistent flavors and lack of standards in traditional Chaoshan marinated flavors. At the same time, it avoids the potential safety hazards that may be brought about by long-term cyclic marinating and boiling, ensuring the safety and stability of the products, enabling consumers to enjoy them with confidence;

[0015] The concentrated marinating juice prepared by the present invention can be directly put into a household kitchen. Users only need to dilute it according to the specified ratio and then can carry out marinating and cooking, greatly saving the meal preparation time and improving the cooking efficiency. In addition, this marinating juice can also maintain the unique flavor of Chaoshan marinated flavors, enabling household users to easily make authentic Chaoshan marinated flavors;

[0016] The present invention retains the characteristics of the "fragrance spreading for miles" of the front fragrance, the "rich and fragrant" of the middle fragrance, and the "lingering fragrance in the mouth" of the aftertaste of the old Chaoshan marinating soup. Through ingenious ingredient combinations and scientific preparation processes, it realizes the preparation of representative Chaoshan marinating juice within a short time, meeting the love and pursuit of the majority of consumers for Chaoshan cuisine;

[0017] The present invention not only provides a new product of concentrated marinating juice with Chaoshan flavor, but also provides a preparation method for this product, filling the gap in this type of product in the market. At the same time, this preparation method is simple and easy to implement, suitable for large-scale industrial production, and has broad market prospects and application values. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 It is a flow chart for the preparation of the marinating juice of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0019] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. The embodiments described below by referring to the drawings are exemplary and are only used to explain the present invention, and should not be construed as a limitation to the present invention.

[0020] A concentrated marinating juice with Chaoshan flavor, the ingredients of which include: brewing soy sauce, fish sauce, edible vegetable oil, water, cinnamon, star anise, Chinese prickly ash, edible salt, granulated sugar, chili, garlic, onion, fennel, galangal, coriander seed, tsaoko fruit, clove, cardamom, amomum villosum, bay leaf, licorice, dried tangerine peel, monosodium glutamate, and edible spices.

[0021] Among them, the weight ratio range of each raw material is as follows: brewed soy sauce 10 - 20%, fish sauce 5 - 15%, edible vegetable oil 2 - 8%, water 30 - 50%, cinnamon 0.5 - 2%, star anise 0.5 - 2%, Chinese prickly ash 0.2 - 1%, edible salt 1 - 3%, granulated sugar 5 - 10%, chili 0.5 - 2%, garlic 1 - 3%, onion 1 - 3%, fennel 0.2 - 1%, galangal 0.2 - 1%, coriander seed 0.2 - 1%, tsaoko fruit 0.2 - 1%, clove 0.1 - 0.5%, cardamom 0.1 - 0.5%, amomum villosum 0.1 - 0.5%, laurel 0.1 - 0.5%, licorice 0.2 - 1%, dried tangerine peel 0.2 - 1%, monosodium glutamate 0.1 - 0.5%, edible spice 0.1 - 1%. All of the above are weight percentages, and the sum of the weight percentages of each raw material is 100%.

[0022] The preparation method of the concentrated halogen sauce includes the following steps: First, wash cinnamon, star anise, Chinese prickly ash, chili, fennel, galangal, coriander seed, tsaoko fruit, clove, cardamom, amomum villosum, laurel, licorice, and dried tangerine peel, then stir-fry until fragrant, and then perform a pulverization treatment to obtain spice powder; Then, perform a rehydration treatment on the obtained spice powder to obtain a spice liquid; Next, mix brewed soy sauce, fish sauce, granulated sugar, edible vegetable oil, edible salt, onion, and the obtained spice liquid, and then boil and concentrate to obtain a basic halogen sauce; Then, peel and wash the garlic, slice the garlic and then fry it to obtain fried garlic chips; Finally, add the obtained fried garlic chips to the obtained basic halogen sauce, mix evenly, and then perform filling and packaging to obtain the concentrated halogen sauce with Chaoshan flavor.

[0023] The temperature for boiling and concentrating is 80 - 120°C, and the time is 2 - 8 hours. Through these conditions, the flavor and quality of the basic halogen sauce can be ensured. During the production process of fried garlic chips, the frying temperature is controlled at 150 - 180°C, and the frying time is 1 - 3 minutes. Through these conditions, the taste and flavor of the fried garlic chips can be ensured. It also includes a step of sterilizing the concentrated halogen sauce. Through this step, the safety and hygiene of the product can be further improved. Specifically, the sterilization treatment adopts the high-temperature and high-pressure steam sterilization method, the sterilization temperature is 121°C, and the time is 15 - 20 minutes.

[0024] The eating method of the concentrated halogen sauce with Chaoshan flavor is: dilute it according to the ratio of 1 pack (100g) of halogen sauce plus 700 - 1000 milliliters of water for halogen cooking. Through this method, halogen dishes with Chaoshan flavor can be conveniently made.

[0025] The functions and collocation effects of each component in the halogen sauce:

[0026] Brewed soy sauce: Provides rich sauce flavor and color, and is one of the basic flavors of the halogen sauce.

[0027] Fish sauce: Adds the flavor of seafood and enhances the freshness of the brine.

[0028] Edible vegetable oil: Increases the glossiness and lubrication of the brine, and is also conducive to the release of the fragrance of spices.

[0029] Water: As a solvent, it dissolves and blends various components to form a uniform brine.

[0030] Spices such as cinnamon, star anise, Chinese prickly ash, etc.: Provide a strong aroma and taste, and are the main source of the characteristic flavor of Chaoshan brine. These spices are stir-fried and ground to release their fragrance more fully.

[0031] Granulated sugar: Adjusts the sweetness of the brine and balances the overall flavor.

[0032] Garlic and shallots: Provide the aroma of garlic and shallots, and increase the flavor levels of the brine. Fried garlic flakes can further enhance the aroma of the brine.

[0033] Monosodium glutamate and edible spices: Enhance the umami and aroma of the brine, and improve the overall taste.

[0034] The Chaoshan old brine of the present invention has a front fragrance of "fragrance spreading for miles", a middle fragrance of "rich and fresh fragrance", and a aftertaste fragrance of "lingering fragrance in the mouth". It mainly comes from the ingenious combination of spices, soy sauce, fish sauce and granulated sugar, and is made by cyclic feeding, boiling and concentration. This product is based on the Chaoshan old brine, with a scientific ratio in the ingredient combination, and at the same time solves the problems of the front fragrance, middle fragrance and aftertaste fragrance that the Chaoshan old brine should have, and makes a brine with Chaoshan representativeness and safety through short-time preparation and boiling.

[0035] Next, according to the overall formula of the present invention, its embodiments will be described.

[0036] Example 1

[0037] Wash cinnamon, star anise, Chinese prickly ash, chili, fennel, galangal, coriander seeds, tsaoko fruit, cloves, cardamom, amomum villosum, bay leaves, licorice, dried tangerine peel, stir-fry until fragrant, and then grind to obtain spice powder.

[0038] Rehydrate the obtained spice powder to obtain spice liquid.

[0039] Mix brewing soy sauce (15%), fish sauce (10%), granulated sugar (7%), edible vegetable oil (5%), edible salt (2%) and the obtained spice liquid, and boil and concentrate at 100°C for 3 hours to obtain the basic brine.

[0040] Peel and wash the garlic, slice the garlic and fry it (160°C, 2 minutes) to obtain fried garlic crisps.

[0041] Add the obtained fried garlic crisps and the remaining water to the basic brine, mix well, then fill and package to obtain the concentrated brine with Chaoshan flavor.

[0042] Example 2

[0043] It is basically the same as Example 1, but adjust the ratio of some raw materials: brewing soy sauce (20%), fish sauce (5%), granulated sugar (10%), edible vegetable oil (8%), edible salt (1%), and the remaining components are adjusted according to the corresponding ratio to ensure that the total ratio is 100%.

[0044] Example 3

[0045] It is basically the same as Example 1, but add a sterilization treatment step during the preparation process: adopt the high-temperature and high-pressure steam sterilization method, the sterilization temperature is 121 °C, and the time is 15 minutes.

[0046] Comparative Example 1

[0047] It is basically the same as Example 1, but omit the steps of stir-frying and crushing the spices, and directly add the spices to the boiling.

[0048] Comparative Example 2

[0049] It is basically the same as Example 1, but adjust the boiling temperature to 60 °C and shorten the time to 1 hour.

[0050] Comparative Example 3

[0051] It is basically the same as Example 1, but omit the step of fried garlic pieces.

[0052] Experimental data comparison table:

[0053]

[0054]

[0055] The concentrated brine of Example 1 performs excellently in flavor evaluation, safety evaluation and marinating effect. Especially the spices that have been stir-fried and crushed, as well as the reasonable boiling temperature and time, make the flavor of the brine more intense and the safety higher.

[0056] Although Example 2 adjusted the ratio of some raw materials, the overall flavor and effect still remain good, indicating that the formula of the present invention has a certain degree of flexibility.

[0057] Example 3 added a sterilization treatment step, further improving the safety of the product. Although the preparation time is slightly longer, it is worthy of promotion.

[0058] Comparative Examples 1, 2, and 3 are all inferior to the Examples in terms of flavor evaluation, safety evaluation, and marinating effect, indicating that the steps of stir-frying and pulverizing spices, reasonable boiling temperature and time, and frying minced garlic are crucial for obtaining high-quality concentrated Chaoshan-style marinade.

[0059] In summary, the concentrated marinade of Example 1 and its preparation method show the best effects in terms of flavor, safety, and preparation efficiency, and are the preferred solutions of the present invention.

[0060] Although the embodiments of the present invention have been shown and described, the specific embodiments are only interpretations of the present invention and not limitations thereof. The specific features, structures, materials, or characteristics described can be combined in a suitable manner in any one or more embodiments or examples. After reading this specification, those skilled in the art can make modifications, substitutions, and variations that do not contribute creatively to the embodiments according to needs, but as long as they are within the scope of the claims of the present invention, they are protected by the patent law.

Claims

1. A concentrated brine with Chaoshan flavor, characterized in that: The ingredients of the concentrated brine include: brewed soy sauce, fish sauce, edible vegetable oil, water, cinnamon, star anise, Chinese prickly ash, edible salt, granulated sugar, chili peppers, garlic cloves, shallots, fennel, galangal, coriander seeds, tsaoko fruit, cloves, cardamom, amomum villosum, bay leaves, licorice, dried tangerine peel, monosodium glutamate, and edible spices; Among them, the weight ratio range of each raw material is: brewed soy sauce 10 - 20%, fish sauce 5 - 15%, edible vegetable oil 2 - 8%, water 30 - 50%, cinnamon 0.5 - 2%, star anise 0.5 - 2%, Chinese prickly ash 0.2 - 1%, edible salt 1 - 3%, granulated sugar 5 - 10%, chili peppers 0.5 - 2%, garlic cloves 1 - 3%, shallots 1 - 3%, fennel 0.2 - 1%, galangal 0.2 - 1%, coriander seeds 0.2 - 1%, tsaoko fruit 0.2 - 1%, cloves 0.1 - 0.5%, cardamom 0.1 - 0.5%, amomum villosum 0.1 - 0.5%, bay leaves 0.1 - 0.5%, licorice 0.2 - 1%, dried tangerine peel 0.2 - 1%, monosodium glutamate 0.1 - 0.5%, edible spices 0.1 - 1%, all of the above are weight percentages, and the sum of the weight percentages of each raw material is 100%.

2. A concentrated brine with Chaoshan flavor according to claim 1, characterized in that: The ingredient structure also includes seasonings, and the seasonings include but are not limited to at least one of monosodium glutamate, chicken essence, and edible essence.

3. The preparation method of the concentrated halogen solution with Chaoshan flavor according to claim 1 or 2, characterized in that: It includes the following steps: a. Wash cinnamon, star anise, Chinese prickly ash, chili peppers, fennel, galangal, coriander seeds, tsaoko fruit, cloves, cardamom, amomum villosum, bay leaves, licorice, and dried tangerine peel, then stir-fry until fragrant, and then perform a crushing treatment to obtain spice powder; b. Rehydrate the spice powder obtained in step a to obtain a spice liquid; c. Mix brewed soy sauce, fish sauce, granulated sugar, edible vegetable oil, edible salt, shallots, and the spice liquid obtained in step b, and then boil and concentrate to obtain a basic brine; d. Peel and wash garlic cloves, slice the garlic cloves and then fry them to obtain fried garlic crisps; e. Add the fried garlic crisps obtained in step d to the basic brine obtained in step c, mix evenly, and then perform filling and packaging to obtain the concentrated brine with Chaoshan flavor.

4. The preparation method according to claim 3, characterized in that: In step c, the temperature for boiling and concentrating is 80 - 120°C, and the time is 2 - 8 hours.

5. The preparation method according to claim 3, characterized in that: In step d, during the production process of fried garlic crisps, the frying temperature is controlled at 150 - 180°C, and the frying time is 1 - 3 minutes.

6. The preparation method according to claim 3, characterized in that: It also includes a step of sterilizing the concentrated brine.

7. The preparation method according to claim 6, characterized in that: The sterilization treatment adopts the high-temperature and high-pressure steam sterilization method, the sterilization temperature is 121°C, and the time is 15 - 20 minutes.

8. The preparation method according to claim 3, characterized in that: In step e, the eating method of the concentrated brine with Chaoshan flavor is: dilute it in a ratio of 1 pack (100g) of brine plus 700 - 1000 milliliters of water for marinating and cooking.

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