Sour flavor type seasoning sauce and preparation method thereof

Abstract

The invention relates to the technical field of pickled Chinese cabbage seasonings, and particularly discloses a sour flavor type seasoning sauce. Comprising the following raw materials in parts by weight: 270-360 parts of mixed oil, 430-550 parts of sour raw materials, 76-110 parts of flavor raw materials, 2-10 parts of disodium 5 '-ribonucleotide, 20-50 parts of edible salt, 10-15 parts of white granulated sugar, 0.5-1 part of a color regulator and 40-60 parts of an acidity regulator. In order to balance and adjust the sour taste feeling of the sour taste type bechamel and the feeling of other taste types, the invention provides a new sour taste type bechamel.

Description

Technical Field

[0001] This application relates to the field of pickled cabbage seasoning technology, specifically disclosing a sour-flavored seasoning sauce and its preparation method. Background Technology

[0002] Sourness is a common taste. It is a highly stimulating taste that can bring a refreshing feeling and stimulate appetite. Sauerkraut: Sauerkraut is a fermented vegetable product with a unique sour taste and flavor. It was called "zu" in ancient times, and its name appears in the *Zhou Li* (Rites of Zhou). The *Qi Min Yao Shu* (Essential Techniques for the Common People) from the Northern Wei Dynasty details various methods of pickling sauerkraut using ingredients such as cabbage. According to Xu Shen's *Shuowen Jiezi* (Explaining Characters and Analyzing Words) from the Eastern Han Dynasty, "Zu cai is suan cai." Sauerkraut retains the original nutrients of vegetables to the greatest extent, and is rich in vitamin C, amino acids, dietary fiber and other nutrients. Sauerkraut contains a large number of lactic acid bacteria. According to some data, lactic acid bacteria are normal flora in the human gut and have the effect of maintaining the normal physiological function of the gastrointestinal tract. Currently, sour sauces are relatively well-developed, but the following problems still exist: The sourness of the pickled cabbage is so strong that the entire sauce cannot be tasted in other flavors, resulting in a monotonous taste experience. In order to balance and adjust the sour taste of a sour-flavored sauce and the taste of other flavors, this invention provides a sour-flavored sauce and its preparation method. Summary of the Invention

[0003] The purpose of this invention is to propose a new sour-flavored condiment sauce in order to balance and adjust the sour taste of the sauce and other flavor profiles, since the sour taste of pickled cabbage is too strong.

[0004] To achieve the above objectives, the present invention provides the following basic solution: A sour-flavored condiment, by weight... The ingredients include: 270-360 parts of mixed oil, 430-550 parts of acidic ingredients, 76-110 parts of flavor ingredients, 2-10 parts of disodium 5'-inosonucleotide, 20-50 parts of edible salt, 10-15 parts of white sugar, 0.5-1 part of color regulator and 40-60 parts of acidity regulator.

[0005] Furthermore, the mixed oil is a mixture of animal oil and vegetable oil, the sour ingredients are a mixture of garlic cloves, pickled ginger cloves, pickled pepper cloves and pickled cabbage cloves, and the flavor ingredients are a mixture of white pepper powder, Sichuan peppercorns, chicken extract and chicken essence.

[0006] Furthermore, the animal fats are lard and chicken fat, with lard comprising 50-80 parts and chicken fat comprising 50-80 parts; the vegetable oil is soybean oil, comprising 170-200 parts; the sour ingredients include 30-50 parts garlic cloves, 50-70 parts pickled ginger cloves, 50-80 parts pickled chili cloves, and 300-350 parts pickled cabbage cloves; the flavor ingredients include 3-5 parts white pepper powder, 3-5 parts Sichuan peppercorns, 10-20 parts chicken extract, and 60-80 parts chicken essence.

[0007] Furthermore, by weight, it includes the following raw materials: 50 parts lard, 50 parts chicken fat, 170 parts vegetable oil, 30 parts garlic cloves, 50 parts pickled ginger cloves, 50 parts pickled chili cloves, 300 parts pickled cabbage cloves, 3 parts white pepper powder, 3 parts Sichuan peppercorns, 10 parts chicken extract, 60 parts chicken bouillon, 2 parts disodium 5'-inosodium nucleotide, 20 parts edible salt, 10 parts white sugar, 0.5 parts colorant, and 40 parts acidity regulator.

[0008] Furthermore, by weight, it includes the following raw materials: 65 parts lard, 65 parts chicken fat, 185 parts vegetable oil, 40 parts garlic cloves, 60 parts pickled ginger cloves, 65 parts pickled chili cloves, 325 parts pickled cabbage cloves, 4 parts white pepper powder, 4 parts Sichuan peppercorns, 15 parts chicken extract, 70 parts chicken essence, 6 parts disodium 5'-inosinate, 35 parts edible salt, 13 parts white sugar, 0.75 parts color regulator, and 50 parts acidity regulator.

[0009] Furthermore, by weight, it includes the following raw materials: 80 parts lard, 80 parts chicken fat, 200 parts vegetable oil, 50 parts garlic cloves, 70 parts pickled ginger cloves, 80 parts pickled chili cloves, 350 parts pickled cabbage cloves, 5 parts white pepper powder, 5 parts Sichuan peppercorns, 20 parts chicken extract, 80 parts chicken bouillon, 10 parts disodium 5'-inosinate, 50 parts edible salt, 15 parts white sugar, 1 part color regulator, and 60 parts acidity regulator.

[0010] Furthermore, the pickled ginger, pickled pepper, and sauerkraut granules are all the same size, with a diameter of 0.3 cm. The pickled pepper granules are made from crisp chili peppers; the sauerkraut granules are made from the leafless stems of sauerkraut; and the color regulator is turmeric powder. The acidity regulator is white vinegar.

[0011] Based on the sour-flavored condiment sauce disclosed in this solution, this solution also discloses a method for preparing the sour-flavored condiment sauce, as follows: Includes the following steps: S01: Pre-frying treatment: Weigh the materials to be fried accurately according to the raw material ratio table and set aside. The pickled cabbage pieces need to be soaked in water in advance to obtain pickling brine, and the soaking time is 1-2 hours. S02: Heating: Add soybean oil, chicken oil and lard to the pot and heat it until there are no visible solids in the pot. S03: First stir-frying: Add garlic cloves to the pot and stir-fry at 103°-105°C until the garlic is fragrant and the garlic cloves turn golden brown. Remove and set aside. S04: Second stir-frying: Mix pickled ginger, pickled pepper, and golden garlic cloves together and add them to the pot. Maintain a stable temperature of 100℃ and stir-fry until the moisture disappears. S05: Third stir-frying: Add the pickled cabbage pieces to the pot, maintain the temperature at 100℃, stir-fry until fragrant, stir-fry until the moisture is dry and fragrant, and retain a small amount of moisture. S06: Fourth stir-frying: Add 5'-inosinate disodium (I+G), chicken essence, chicken extract, salt, sugar, turmeric powder, white vinegar, and the remaining kimchi brine from S01 to the pot, bring to a boil over medium heat and maintain for 3 minutes, stirring continuously until the powder does not clump together and the mixture is visibly evenly mixed. Then turn off the heat. Finally, remove the stir-fried ingredients from the wok and transfer them to the tanker truck.

[0012] Furthermore, after step S06, a quality inspection is also included, which involves manual testing of color, appearance, aroma, and taste. Products that pass the quality inspection are then handed over to the packaging process for later packaging. Unqualified products are not allowed to proceed to the next process, and are either reworked or disposed of as waste based on the inspection results.

[0013] Furthermore, the garlic cloves are the same size as regular mung beans, with a length of 2.5-4mm and a width of approximately 2.5-3mm.

[0014] The principle and effect of this solution are as follows: 1. Compared with existing technologies, this invention uses a blend of oils to balance and adjust the sour taste of the seasoning sauce and other flavor profiles. Animal oils have a relatively high melting point and are generally solid or semi-solid at room temperature; vegetable oils have a lower melting point and are usually liquid. Using a blend of the two oils allows for adjustments to the melting point and fluidity of the oils according to different cooking needs and seasonal temperatures, making the cooking process more convenient. Furthermore, animal oils have a relatively stable chemical structure and produce fewer harmful substances during heating. Blending them with vegetable oils improves the stability of the oils and reduces fumes and harmful substances produced during high-temperature cooking.

[0015] 2. Compared with existing technologies, this invention improves upon the sour ingredients. The reason why the sourness of the pickled cabbage is too strong, resulting in a monotonous taste and an inability to perceive other flavors in the sauce, is that moisture is retained during the stir-frying of the pickled cabbage. This moisture causes the pickled cabbage grains to continue releasing acidic substances even after the sauce is prepared, leading to a disproportionate ratio with the previously prepared formula and resulting in an overly strong sour taste. To solve this problem, we have improved the pickled cabbage grains by pre-releasing their sourness. The pickled cabbage pieces need to be soaked in water beforehand to obtain pickling brine. The pickling brine is not discarded; it will be added back to the pot later. The acidic substances are introduced into the water in advance, allowing the amount of acidic substances to be determined and the formula to be adjusted accordingly, thus ensuring a stable sour taste in the entire seasoning sauce. Previously, because the pickled cabbage pieces did not have this pickling brine step, the release of residual sour taste in the pickled cabbage pieces was unstable. Furthermore, since other ingredients were fixed, the sour taste was unstable, resulting in a lack of other flavors in the entire seasoning sauce. This method directly solves the above problems.

[0016] 3. Compared with existing technologies, flavor ingredients are added to reduce the sourness. Attached Figure Description

[0017] To more clearly illustrate the technical solutions in the embodiments of this application, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0018] Figure 1 A schematic diagram of the process flow for preparing a sour-flavored condiment sauce according to an embodiment of this application is shown. Detailed Implementation

[0019] To further illustrate the technical means and effects of the present invention in achieving its intended purpose, the following detailed description of the specific implementation methods, structures, features, and effects of the present invention, in conjunction with the accompanying drawings and preferred embodiments, is provided below.

[0020] A sour-flavored condiment, by weight: The ingredients include: 270-360 parts of mixed oil, 430-550 parts of acidic ingredients, 76-110 parts of flavor ingredients, 2-10 parts of disodium 5'-inosonucleotide, 20-50 parts of edible salt, 10-15 parts of white sugar, 0.5-1 part of color regulator and 40-60 parts of acidity regulator.

[0021] Specifically: The blended oil is a mixture of animal and vegetable oils; the sour ingredients are a mixture of garlic cloves, pickled ginger cloves, pickled chili cloves, and pickled cabbage cloves; and the flavoring ingredients are a mixture of white pepper powder, Sichuan peppercorns, chicken extract, and chicken bouillon. The animal fats are lard and chicken fat, with lard comprising 50-80 parts and chicken fat 50-80 parts; the vegetable oil is soybean oil, comprising 170-200 parts; the sour ingredients include 30-50 parts garlic cloves, 50-70 parts pickled ginger cloves, 50-80 parts pickled chili cloves, and 300-350 parts pickled cabbage cloves; the flavor ingredients include 3-5 parts white pepper powder, 3-5 parts Sichuan peppercorns, 10-20 parts chicken extract, and 60-80 parts chicken bouillon. Example 1: By weight, it includes the following ingredients: 50 parts lard, 50 parts chicken fat, 170 parts vegetable oil, 30 parts garlic cloves, 50 parts pickled ginger cloves, 50 parts pickled chili cloves, 300 parts pickled cabbage cloves, 3 parts white pepper powder, 3 parts Sichuan peppercorns, 10 parts chicken extract, 60 parts chicken bouillon, 2 parts disodium 5'-inosodium nucleotide, 20 parts edible salt, 10 parts white sugar, 0.5 parts colorant, and 40 parts acidity regulator.

[0022] Example 2: By weight, it includes the following ingredients: 65 parts lard, 65 parts chicken fat, 185 parts vegetable oil, 40 parts garlic cloves, 60 parts pickled ginger cloves, 65 parts pickled chili cloves, 325 parts pickled cabbage cloves, 4 parts white pepper powder, 4 parts Sichuan peppercorns, 15 parts chicken extract, 70 parts chicken essence, 6 parts disodium 5'-inosinate, 35 parts edible salt, 13 parts white sugar, 0.75 parts color regulator, and 50 parts acidity regulator.

[0023] Example 3: By weight, it includes the following ingredients: 80 parts lard, 80 parts chicken fat, 200 parts vegetable oil, 50 parts garlic cloves, 70 parts pickled ginger cloves, 80 parts pickled chili cloves, 350 parts pickled cabbage cloves, 5 parts white pepper powder, 5 parts Sichuan peppercorns, 20 parts chicken extract, 80 parts chicken bouillon, 10 parts disodium 5'-inosinate, 50 parts edible salt, 15 parts white sugar, 1 part color regulator, and 60 parts acidity regulator.

[0024] Based on the above formula, a sour-flavored condiment sauce is prepared. To this end, this invention also discloses a method for preparing the sour-flavored condiment sauce. All the above embodiments employ the same preparation method. Includes the following steps: S01: Pre-frying treatment: Weigh the materials to be fried accurately according to the raw material ratio table and set aside. The pickled cabbage pieces need to be soaked in water in advance to obtain pickling brine, and the soaking time is 1-2 hours. S02: Heating: Add soybean oil, chicken oil and lard to the pot and heat it until there are no visible solids in the pot. S03: First stir-frying: Add garlic cloves to the pot and stir-fry at 103°-105°C until the garlic is fragrant and the garlic cloves turn golden brown. Remove and set aside. S04: Second stir-frying: Mix pickled ginger, pickled pepper, and golden garlic cloves together and add them to the pot. Maintain a stable temperature of 100℃ and stir-fry until the moisture disappears. S05: Third stir-frying: Add the pickled cabbage pieces to the pot, maintain the temperature at 100℃, stir-fry until fragrant, stir-fry until the moisture is dry and fragrant, and retain a small amount of moisture. S06: Fourth stir-frying: Add 5'-inosinate disodium (I+G), chicken essence, chicken extract, salt, sugar, turmeric powder, white vinegar, and the remaining kimchi brine from S01 to the pot, bring to a boil over medium heat and maintain for 3 minutes, stirring continuously until the powder does not clump together and the mixture is visibly evenly mixed. Then turn off the heat. Finally, remove the stir-fried ingredients from the wok and transfer them to the tanker truck.

[0025] Specifically: Following step S06, a quality inspection is also included, which involves manual testing of color, appearance, aroma, and taste. Qualified products are then handed over to the packaging process for later packaging. Unqualified products are not allowed to proceed to the next process and are either reworked or disposed of as waste based on the inspection results. The garlic cloves are the same size as regular mung beans, with a length of 2.5-4 mm and a width of approximately 2.5-3 mm.

[0026] Data for this condiment sauce was obtained through human experimentation, with a human sample size of 100 people. The conclusions are shown in Table 1 below: 100 people sample sour taste Other flavors Is the sour taste stronger than the other flavors? Example 1 exist exist yes Example 2 exist exist yes Example 3 exist exist yes Table 1 In Examples 1, 2, and 3, with a human sample of 100 people, the sour flavor of the sauce was evident, and the sour flavor no longer masked other flavors, such as richness and aroma. Furthermore, the sour flavor was stronger than the other flavors, indicating that the sour flavor still dominated in this sour sauce, but while dominating, it also allowed other flavors to be expressed. Control group: The same formula data as in Examples 1, 2, and 3 are still used: However, in the preparation method of sour flavored sauce, specifically in step S01: pre-frying treatment: accurately weigh the materials to be fried according to the raw material ratio table and set aside. The pickled cabbage pieces need to be soaked in water in advance to obtain pickling brine, and the soaking time is 1-2 hours. No more soaking of pickled cabbage granules in water beforehand; The remaining steps remain the same, to obtain a sour-flavored sauce: Data for this condiment sauce was obtained through human experimentation, with a human sample of 100 people, who were the same 100 people mentioned above. The conclusions are shown in Table 2 below: 100 people sample sour taste Other flavors Is the sour taste stronger than the other flavors? Example 1 exist exist 60 people are, 40 are not. Example 2 exist exist 50 are, 50 are not Example 3 exist exist 70 people are yes, 30 people are no Table 2 As can be seen from Tables 1 and 2, the pickled cabbage pieces need to be soaked in water in advance to obtain pickling brine. The soaking time is 1-2 hours, which is an important step for whether the other flavors can be perceived. Conclusion: The reason why the sourness varies from being stronger than other flavors under the same formula is that moisture is retained during the stir-frying of pickled cabbage. After the sauce is prepared, the pickled cabbage pieces continue to release acidic substances, resulting in a disproportionately strong sourness compared to the previously prepared formula. To solve this problem, we improved the pickled cabbage pieces by pre-releasing their sourness. The pickled cabbage pieces need to be soaked in water beforehand to obtain pickling brine, which is not discarded but added back to the pot later. By pre-introducing the acidic substances into the water, the amount of acidic substances can be determined manually, allowing for reasonable adjustments to the formula and thus stabilizing the sourness of the entire sauce.

[0027] The sourness in the control group was not fully released, resulting in a significant difference in whether the sourness was greater than the other flavors. This indicates that the pickled cabbage pieces need to be soaked in water beforehand to obtain pickling brine. The amount of other ingredients should then be determined based on the amount of pickled cabbage pieces, and the resulting formula should be adjusted to better showcase the sourness. This can balance and adjust the sourness of the seasoning sauce and the perception of other flavors.

[0028] The purpose of this invention is to propose a new sour-flavored condiment sauce in order to balance and adjust the sour taste of the sauce and other flavor profiles, since the sour taste of pickled cabbage is too strong.

[0029] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent embodiments without departing from the scope of the present invention. Any simple modifications, equivalent changes and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. A sour-flavored condiment sauce, characterized in that, By weight, it includes the following ingredients: 270-360 parts of mixed oil, 430-550 parts of acidic ingredients, 76-110 parts of flavoring ingredients, 2-10 parts of disodium 5'-inosonucleotide, 20-50 parts of edible salt, 10-15 parts of white sugar, 0.5-1 part of color regulator and 40-60 parts of acidity regulator.

2. The sour-flavored seasoning sauce according to claim 1, characterized in that, The blended oil is a mixture of animal and vegetable oils; the sour ingredients are a mixture of garlic cloves, pickled ginger cloves, pickled chili cloves, and pickled cabbage cloves; and the flavoring ingredients are a mixture of white pepper powder, Sichuan peppercorns, chicken extract, and chicken bouillon.

3. The sour-flavored seasoning sauce according to claim 2, characterized in that, The animal fats are lard and chicken fat, with lard accounting for 50-80 parts and chicken fat accounting for 50-80 parts. The vegetable oil is soybean oil, with soybean oil accounting for 170-200 parts. The sour ingredients include 30-50 parts garlic cloves, 50-70 parts pickled ginger cloves, 50-80 parts pickled chili cloves, and 300-350 parts pickled cabbage cloves. The flavor ingredients include 3-5 parts white pepper powder, 3-5 parts Sichuan peppercorns, 10-20 parts chicken extract, and 60-80 parts chicken essence.

4. The sour-flavored seasoning sauce according to claim 3, characterized in that, By weight, it includes the following ingredients: 50 parts lard, 50 parts chicken fat, 170 parts vegetable oil, 30 parts garlic cloves, 50 parts pickled ginger cloves, 50 parts pickled chili cloves, 300 parts pickled cabbage cloves, 3 parts white pepper powder, 3 parts Sichuan peppercorns, 10 parts chicken extract, 60 parts chicken bouillon, 2 parts disodium 5'-inosodium nucleotide, 20 parts edible salt, 10 parts white sugar, 0.5 parts colorant, and 40 parts acidity regulator.

5. The sour-flavored seasoning sauce according to claim 3, characterized in that, By weight, it includes the following ingredients: 65 parts lard, 65 parts chicken fat, 185 parts vegetable oil, 40 parts garlic cloves, 60 parts pickled ginger cloves, 65 parts pickled chili cloves, 325 parts pickled cabbage cloves, 4 parts white pepper powder, 4 parts Sichuan peppercorns, 15 parts chicken extract, 70 parts chicken essence, 6 parts disodium 5'-inosinate, 35 parts edible salt, 13 parts white sugar, 0.75 parts color regulator, and 50 parts acidity regulator.

6. The sour-flavored seasoning sauce according to claim 3, characterized in that, By weight, it includes the following ingredients: 80 parts lard, 80 parts chicken fat, 200 parts vegetable oil, 50 parts garlic cloves, 70 parts pickled ginger cloves, 80 parts pickled chili cloves, 350 parts pickled cabbage cloves, 5 parts white pepper powder, 5 parts Sichuan peppercorns, 20 parts chicken extract, 80 parts chicken bouillon, 10 parts disodium 5'-inosinate, 50 parts edible salt, 15 parts white sugar, 1 part color regulator, and 60 parts acidity regulator.

7. A sour-flavored seasoning sauce according to any one of claims 4-6, characterized in that, The pickled ginger, pickled pepper, and sauerkraut granules are all the same size, with a diameter of 0.3 cm. The pickled pepper granules are made from crisp chili peppers; the sauerkraut granules are made from the leafless stems of sauerkraut; the color regulator is turmeric powder; and the acidity regulator is white vinegar.

8. A method for preparing a sour-flavored seasoning sauce according to claim 7, characterized in that, Includes the following steps: S01: Pre-frying treatment: Weigh the materials to be fried accurately according to the raw material ratio table and set aside. The pickled cabbage pieces need to be soaked in water in advance to obtain pickling brine, and the soaking time is 1-2 hours. S02: Heating: Add soybean oil, chicken oil and lard to the pot and heat it until there are no visible solids in the pot. S03: First stir-frying: Add garlic cloves to the pot and stir-fry at 103°-105°C until the garlic is fragrant and the garlic cloves turn golden brown. Remove and set aside. S04: Second stir-frying: Mix pickled ginger, pickled pepper, and golden garlic cloves together and add them to the pot. Maintain a stable temperature of 100℃ and stir-fry until the moisture disappears. S05: Third stir-frying: Add the pickled cabbage pieces to the pot, maintain the temperature at 100℃, stir-fry until fragrant, stir-fry until the moisture is dry and fragrant, and retain a small amount of moisture. S06: Fourth stir-frying: Add 5'-inosinate disodium (I+G), chicken essence, chicken extract, salt, sugar, turmeric powder, white vinegar, and the remaining kimchi brine from S01 to the pot, bring to a boil over medium heat and maintain for 3 minutes, stirring continuously until the powder does not clump together and the mixture is visibly evenly mixed. Then turn off the heat. Finally, remove the stir-fried ingredients from the wok and transfer them to the tanker truck.

9. The method for preparing a sour-flavored seasoning sauce according to claim 8, characterized in that, Following step S06, a quality inspection is also included, which involves manual testing of color, appearance, aroma, and taste. Products that pass the quality inspection are then handed over to the packaging process for later packaging. Unqualified products are not allowed to proceed to the next process and are either reworked or disposed of as waste based on the inspection results.

10. The method for preparing a sour-flavored seasoning sauce according to claim 8, characterized in that, The garlic cloves are the same size as regular mung beans, with a length of 2.5-4 mm and a width of approximately 2.5-3 mm.

Images