Pickled vegetable seasoning sauce and preparation method thereof

Abstract

The invention provides a pickle seasoning sauce and a preparation method thereof. The pickle seasoning sauce comprises the following raw materials: 20 parts of glycerol, 10 parts of caramel color, 10 parts of pure oil, 1 part of sodium ascorbate, 1 part of a freshener (a + g), 3 parts of Korean sauce, 1 part of a soy sauce flavor enhancer, 3 parts of soy sauce, 2 parts of beef powder, 0.05 part of xanthan gum, 0.05 part of carrageenan and 0.01 part of nisin. The caramel color, the Korean nationality soybean paste and the beef powder have a synergistic effect, the sauce is endowed with rich sauce fragrance and delicate flavor, meanwhile, the sodium ascorbate and the freshener further improve the delicate flavor level, and the finished product is good in color, fragrance and taste. The xanthan gum and the carrageenan are compounded, so that the consistency and the stability of the sauce body are enhanced, the layering phenomenon is effectively prevented, and the uniform texture during the storage period is ensured. The glycerol and the pure oil are added, so that the taste is improved, and the effects of retaining water and thickening are also achieved. The nisin is used as a natural preservative, so that the shelf life is remarkably prolonged, meanwhile, the use of chemical additives is reduced, and the requirements of healthy, green and safe modern foods are met.

Description

Technical Field

[0001] The present invention relates to the technical field of food seasoning, in particular to a pickle seasoning sauce and a preparation method thereof, which is particularly suitable for industrial production of pickles. Background Art

[0002] Traditional pickle seasoning relies heavily on manual mixing, resulting in inconsistent flavor, a short shelf life, and significant difficulty in industrial production. Currently, there is a lack of ready-made sauces specifically designed for pickles on the market, and existing sauces often fail to meet color, aroma, flavor, and food safety requirements. Therefore, a professional pickle seasoning sauce with a scientific formula, simple preparation, and suitable for large-scale production is urgently needed. Summary of the Invention

[0003] In view of this, the present invention proposes a pickle seasoning sauce and a preparation method thereof, which achieves the goals of unique flavor, long shelf life, and health and safety through scientific proportioning and processing. The specific technical solution is as follows:

[0004] A pickle seasoning sauce comprises the following ingredients in proportion by weight: 20 parts of glycerin, 10 parts of caramel color, 10 parts of pure oil, 1 part of sodium ascorbate, 1 part of flavor enhancer (a+g), 3 parts of Korean soybean paste, 1 part of soy sauce flavor enhancer, 3 parts of soy sauce, 2 parts of beef powder, 0.05 parts of xanthan gum, 0.05 parts of carrageenan, and 0.01 parts of nisin.

[0005] Furthermore, the pure oil is soybean oil or rapeseed oil.

[0006] A method for preparing pickle seasoning sauce comprises the following steps:

[0007] Step 1: Heat glycerin and pure oil to 50-60°C and mix well;

[0008] Step 2: Add caramel color, sodium ascorbate, flavor enhancer, Korean soybean paste, soy sauce flavor enhancer, soy sauce, and beef powder in sequence and stir until completely dissolved;

[0009] Step 3: Dissolve xanthan gum and carrageenan in a small amount of warm water, add to the mixture and homogenize;

[0010] Step 4, add nisin and stir evenly;

[0011] Step 5: pasteurize the sauce at 80-85°C for 10-15 minutes, cool it, and then aseptically fill it.

[0012] Furthermore, in step 5, the pH value of the sauce after sterilization is controlled at 4.5-5.5 to extend the shelf life.

[0013] Furthermore, in step three, the xanthan gum and carrageenan are mixed at a ratio of 1:1 and then pre-swelled with 50° C. purified water for 30 minutes.

[0014] The above technical solution has the following beneficial effects:

[0015] The caramel color of the present invention synergizes with Korean soybean paste and beef powder to give the sauce a rich sauce aroma and umami flavor. At the same time, sodium ascorbate and flavor enhancers further enhance the umami flavor, making the finished product have excellent color, aroma and taste. The compounding of xanthan gum and carrageenan enhances the consistency and stability of the sauce, effectively prevents stratification, and ensures a uniform texture during storage. The addition of glycerol and pure oil not only improves the mouthfeel but also plays a role in water retention and thickening. Nisin, as a natural preservative, significantly extends the shelf life while reducing the use of chemical additives, meeting the needs of modern food that is healthy, green, and safe. The raw materials of the present invention are readily available, the preparation process is simple, and through standardized mixing, homogenization, and sterilization processes, large-scale industrial production can be efficiently achieved, filling the gap in the market for professional pickle finished sauces. DETAILED DESCRIPTION

[0016] The following is a clear and complete description of 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 making any creative efforts are within the scope of protection of the present invention.

[0017] Example 1 This example provides a pickle seasoning sauce, the raw materials of which include, by weight: 18 parts of glycerol, 9 parts of caramel color, 12 parts of soybean oil, 0.8 parts of sodium ascorbate, 1 part of flavor enhancer (0.6 parts of monosodium glutamate + 0.4 parts of disodium ribonucleotide), 2.5 parts of Korean soybean paste, 0.8 parts of soy sauce flavor enhancer, 2.5 parts of soy sauce, 1.8 parts of beef powder, 0.04 parts of xanthan gum, 0.04 parts of carrageenan, and 0.008 parts of nisin.

[0018] Preparation method: First, heat glycerin and soybean oil to 50°C and mix. Then, add caramel color, sodium ascorbate, flavor enhancer, Korean soybean paste, soy sauce flavor enhancer, soy sauce, and beef powder in order, stirring to dissolve. Dissolve xanthan gum and carrageenan in 50°C warm water and add, then homogenize (2500 rpm for 4 minutes). Add nisin and mix thoroughly. Sterilize at 80°C for 12 minutes, cool to room temperature, and package. This recipe has a mild flavor and is suitable for light pickles.

[0019] Example 2. This example is the optimal solution. The raw material ratio is: 20 parts of glycerol, 10 parts of caramel color, 10 parts of rapeseed oil, 1 part of sodium ascorbate, 1 part of flavor enhancer (0.5 parts of monosodium glutamate + 0.5 parts of disodium flavor nucleotides), 3 parts of Korean soybean paste, 1 part of soy sauce flavor enhancer, 3 parts of soy sauce, 2 parts of beef powder, 0.05 parts of xanthan gum, 0.05 parts of carrageenan, and 0.01 parts of nisin.

[0020] To prepare the sauce, heat glycerin and rapeseed oil to 55°C and mix. Then, add the remaining ingredients in sequence and stir until dissolved. After pre-dissolving the colloid, homogenize (3000 rpm for 5 minutes). Add the preservative and stir thoroughly. Stir at 85°C for 15 minutes, adjust the pH to 5.0, and then bottle. The resulting sauce boasts a rich aroma, stable texture, and a 12-month shelf life, offering optimal overall performance.

[0021] Example 3 This example provides a flavor-enhanced sauce, the raw materials of which include: 22 parts of glycerin, 11 parts of caramel color, 8 parts of soybean oil, 1.2 parts of sodium ascorbate, 1.2 parts of flavor enhancer (0.7 parts of monosodium glutamate + 0.5 parts of disodium ribonucleotide), 3.5 parts of Korean soybean paste, 1.2 parts of soy sauce flavor enhancer, 3.5 parts of soy sauce, 2.2 parts of beef powder, 0.06 parts of xanthan gum, 0.06 parts of carrageenan, and 0.012 parts of nisin.

[0022] To prepare, heat glycerin and soybean oil to 60°C and mix. Gradually add the other ingredients and stir thoroughly. Homogenize the mixture (3500 rpm for 6 minutes). Sterilize at 82°C for 10 minutes, adjust the pH to 4.8, and then bottle. This sauce has a distinct umami flavor, making it suitable for stronger pickles. It has a shelf life of 10 months.

[0023] In Example 1, by reducing the amount of core flavor ingredients such as glycerol, caramel color, and Korean paste, and adopting lower process parameters (such as homogenization at 2500 rpm and sterilization at 80°C), the sauce obtained has a light taste and is suitable for consumers with low flavor sensitivity; the reduction in the amount of colloid makes the sauce more fluid.

[0024] Since the proportion of umami substances (such as beef powder and flavor enhancers) in Example 1 is reduced, the sauce flavor layer is relatively thin.

[0025] In Example 2, the ratio of 10 parts of caramel color to 3 parts of Korean soybean paste makes the sauce rich but not greasy, and 2 parts of beef powder and 1:1 flavor enhancer synergistically enhance the fullness of the umami taste. The compounding of 0.05 parts of xanthan gum and carrageenan forms a uniform gel network after homogenization at 3000rpm, and there is no stratification in the accelerated test (37℃ / 30 days). Sterilization at 85℃ combined with pH5.0 control, microbial detection shows that the shelf life can reach more than 12 months, which is better than other embodiments. The raw material ratio is standardized, the process parameters (such as mixing at 55℃ and homogenization at 3000rpm) are easy to implement with equipment, and the batch stability is high.

[0026] In Example 3, by increasing the flavor ingredients (such as 3.5 parts of Korean paste and 2.2 parts of beef powder) and the amount of colloid (0.06 parts each), and improving the process intensity (homogenization 3500rpm), the umami and sauce aroma intensity are significantly improved, which is suitable for heavy taste requirements.

[0027] Excessive colloid causes the sauce to have a high viscosity, affecting the filling efficiency; an unbalanced ratio of the flavor enhancer (high sodium glutamate) may produce a slight astringency; slight deviations in the sterilization temperature and pH slightly reduce the shelf life (10 months), and the overall performance (taste, process adaptability) is inferior to that of Example 2.

[0028] The caramel color of the present invention synergizes with Korean soybean paste and beef powder to give the sauce a rich sauce aroma and umami flavor. At the same time, sodium ascorbate and flavor enhancers further enhance the umami flavor, making the finished product have excellent color, aroma and taste. The compounding of xanthan gum and carrageenan enhances the consistency and stability of the sauce, effectively prevents stratification, and ensures a uniform texture during storage. The addition of glycerol and pure oil not only improves the mouthfeel but also plays a role in water retention and thickening. Nisin, as a natural preservative, significantly extends the shelf life while reducing the use of chemical additives, meeting the needs of modern food that is healthy, green, and safe. The raw materials of the present invention are readily available, the preparation process is simple, and through standardized mixing, homogenization, and sterilization processes, large-scale industrial production can be efficiently achieved, filling the gap in the market for professional pickle finished sauces.

[0029] The above describes the basic principles and main features of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions only illustrate the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the invention to be protected. The scope of protection of the invention is defined by the attached claims and their equivalents.

Claims

1. A pickle seasoning sauce, characterized in that: According to the weight ratio, the following raw materials are included: 20 parts of glycerin, 10 parts of caramel color, 10 parts of pure oil, 1 part of sodium ascorbate, 1 part of flavor enhancer, 3 parts of Korean paste, 1 part of soy sauce flavor enhancer, 3 parts of soy sauce, 2 parts of beef powder, 0.05 parts of xanthan gum, 0.05 parts of carrageenan, and 0.01 parts of nisin.

2. The pickle seasoning sauce according to claim 1, characterized in that: The pure oil is selected from soybean oil or rapeseed oil.

3. A method for preparing pickle seasoning sauce, characterized in that: The following steps are involved: Step 1: Heat glycerin and pure oil to 50-60°C and mix well; Step 2: Add caramel color, sodium ascorbate, flavor enhancer, Korean soybean paste, soy sauce flavor enhancer, soy sauce, and beef powder in sequence and stir until completely dissolved; Step 3: Dissolve xanthan gum and carrageenan in a small amount of warm water, add to the mixture and homogenize; Step 4, add nisin and stir evenly; Step 5: pasteurize the sauce at 80-85°C for 10-15 minutes, cool it, and then aseptically fill it.

4. The method for preparing pickle seasoning sauce according to claim 3, characterized in that: In the step 5, the pH value of the sauce after sterilization is controlled at 4.5-5.5 to extend the shelf life.

5. The method for preparing pickle seasoning sauce according to claim 3, characterized in that: In step 3, the xanthan gum and carrageenan are mixed at a ratio of 1:1 and then pre-swelled with 50° C. purified water for 30 minutes.