Sauce preparation method adopting water seepage and oil solidification method

Abstract

The invention aims to break through a traditional sauce preparation process and provides an efficient and environment-friendly preparation technology. Technical backgrounds show that traditional sauce is easy to layer, short in shelf life and large in nutrient loss. According to the invention, a water-seepage oil-solid method is adopted, water-phase and oil-phase components are ingeniously fused, and a stable and uniform sauce system is realized. The innovation point is that a unique permeation curing technology is adopted, the original fragrance and nutrition of food materials are reserved, and meanwhile the shelf life is prolonged. The implementation method is simple and efficient, and relates to the steps of precise proportioning, low-temperature permeation and mild curing. The sauce is mellow in taste, attractive in color and luster and high in stability. The application scenarios are wide, and catering, food processing and household kitchens are covered. In addition, no harmful substance is discharged in the whole process, and the concept of environmental friendliness is manifested. In conclusion, the sauce is prepared by the water-penetrating oil-solid method, and a new direction of green development of the sauce industry is led.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically a method for preparing sauces using a water-oil permeation solidification process. Background Technology

[0002] Sauces, as indispensable condiments in cooking, directly affect the overall quality of food in terms of taste, flavor, and stability. Traditional sauces often suffer from problems such as oil separation, layering, and flavor loss during long-term storage or temperature changes, severely impacting the consumer experience. Although various improvement technologies exist on the market, such as adding emulsifiers and altering the oil-to-water ratio, these methods often struggle to simultaneously ensure both stability and flavor retention. Therefore, developing a novel sauce preparation method is of great significance as it can effectively solve these problems.

[0003] III. Inadequacies of Existing Technology

[0004] Existing sauce preparation technologies suffer from drawbacks such as unstable oils, easy loss of flavor, and short shelf life, making it difficult to meet the demands of modern consumers for high-quality sauces. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention proposes an innovative water-penetration-oil-solidification sauce preparation technology. The aim is to use a unique penetration and solidification mechanism to ensure that the oil in the sauce is evenly and stably distributed in the aqueous matrix, resulting in a sauce product with a delicate texture, rich flavor, and strong stability. Attached Figure Description

[0006] Figure 1 This is a process flow diagram for the preparation of sauces using the water-penetration-oil-solidification method.

[0007] VI. Detailed Technical Solution

[0008] The technical solution of this invention includes the following key steps:

[0009] (1) Raw material selection and pretreatment: Select fresh and high-quality ingredients as the base raw materials for sauces, and carry out pretreatment operations such as washing, cutting or grinding.

[0010] (2) Preparation of aqueous and oil phases: Prepare the aqueous phase (containing basic seasonings, water, etc.) and oil phase (containing edible vegetable oil, some seasonings, etc.) separately to ensure that the proportions of each component are appropriate.

[0011] (3) Water-oil coagulation treatment: Under specific temperature, pressure and stirring conditions, the water phase and oil phase are mixed, and the oil phase is evenly distributed in the water phase by the permeation of water molecules. The oil is partially coagulated in the water phase matrix by controlling the conditions to form a stable oil film encapsulation system.

[0012] (4) Subsequent processing and filling: The sauce that has been solidified by water penetration is seasoned, sterilized, and then filled and packaged into finished products. Example

[0013] The following is a specific embodiment of the present invention:

[0014] Fresh chili peppers and garlic are selected as the base ingredients. After washing and chopping, they are mixed with water, salt, sugar, and other basic seasonings to form an aqueous phase. A separate oil phase is prepared using edible vegetable oil and Sichuan peppercorn powder. The aqueous and oil phases are mixed in a specific ratio at 40°C and then subjected to a water-oil coagulation process in a high-pressure homogenizer until the oil is evenly distributed in the aqueous phase and forms a stable oil film. Subsequently, a small amount of seasonings is added for flavoring, and after pasteurization, the mixture is packaged into a sauce product.

[0015] VIII. Beneficial Effects

[0016] (1) The sauce of the present invention is prepared by water permeation and oil solidification method, which effectively solves the problems of oil precipitation and layering, and improves the stability of the sauce.

[0017] (2) The oil in the sauce is evenly distributed in the aqueous phase in the form of tiny oil droplets, which increases the smoothness and texture of the sauce.

[0018] (3) The formation of the oil film coating system helps to maintain the flavor and nutrients of the sauce and extends its shelf life.

[0019] (4) The preparation process is simple and easy to operate, and the production cost is controllable, making it suitable for large-scale industrial production.

Claims

1. A sauce produced by water-penetrating oil-solidification method, characterized in that... It is prepared using a water-oil permeation solidification process, in which the oil in the sauce is evenly and stably distributed in the aqueous matrix.

2. The sauce according to claim 1, characterized in that... It includes an aqueous phase, an oil phase, and seasonings. The aqueous phase contains water and basic seasonings, while the oil phase contains edible vegetable oil and some seasonings.

3. The method for preparing the sauce according to claim 1 or 2, characterized in that... Includes the following steps: Raw material selection and pretreatment, preparation of aqueous and oil phases, water-oil infiltration solidification treatment, post-treatment and filling.

4. The preparation method according to claim 3, characterized in that... Water-to-oil curing treatment is carried out under specific temperature, pressure and stirring conditions to form a stable oil film encapsulation system.

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