Preparation method of spicy oyster sauce with smooth body

Abstract

The invention relates to the technical field of food processing, and particularly discloses a preparation method of spicy oyster sauce with a smooth body. Natural capsaicin and flavor substances in the dried chilies are extracted through supercritical CO2, the pungency degree can be quantified, the xanthan gum solution is divided into two sections to be sheared by utilizing the emulsification and dispersion characteristics of the xanthan gum solution, the spicy xanthan gum mixed solution is obtained, and finally the spicy xanthan gum mixed solution and the oyster sauce mixed solution are boiled and gelatinized. According to the spicy oyster sauce, the chili extraction stock solution and the oyster sauce mixed solution are fused, the spicy ingredients of the spicy oyster sauce are uniformly distributed, the spicy degree is controllable, the appearance is smooth, the freshness and the spicy taste are balanced, and the effect of balancing the spicy taste and the delicious taste is achieved.

Description

Technical Field

[0001] This application relates to the field of food processing technology, and in particular to a method for preparing a smooth and spicy oyster sauce. Background Technology

[0002] Oyster sauce is a very popular condiment, often used to coat and enhance flavor. With population mobility and the fusion of tastes, spiciness has gradually permeated people's daily lives from regional preferences. By combining spiciness with the umami flavor of oyster sauce, we can develop spicy oyster sauce, which, while coating and enhancing flavor, also imparts a spicy taste, stimulates appetite, and meets the growing and diversified needs.

[0003] The conventional method for processing spicy oyster sauce is to crush chili peppers and mix them with the oyster sauce ingredients before cooking. However, this method has obvious drawbacks. As the amount of chili peppers added increases, the roughness of the chili pepper skins and seeds disrupts the original smooth and delicate texture of the oyster sauce, affecting its coating effect. The spiciness and umami flavor separate, impacting the overall performance and making it difficult to meet consumer demands. Summary of the Invention

[0004] The purpose of this application is to overcome the shortcomings of the prior art and provide a method for preparing a smooth and spicy oyster sauce. In this method, hydrophobic chili extract and xanthan gum are uniformly and stably dispersed and then mixed with oyster sauce materials and cooked to gelatinize. The resulting spicy oyster sauce has controllable spiciness, a smooth texture, and a balance of umami and spiciness.

[0005] To achieve the above objectives, the technical solution adopted in this application is as follows: This application provides a method for preparing a smooth and spicy oyster sauce, characterized by comprising the following steps: S1. Dried chili peppers are crushed and extracted with supercritical carbon dioxide to obtain a mixture of capsaicin and flavor components, which is then filtered to obtain the original chili pepper extract. S2. Mix xanthan gum and water, pre-shear, and prepare xanthan gum solution; S3. Mix the chili extract obtained in step S1 and the xanthan gum solution obtained in step S2, and perform secondary shearing and dispersion to obtain a chili xanthan gum mixture. S4. Mix the oyster sauce ingredients to obtain an oyster sauce mixture. Add the oyster sauce mixture obtained in step S3 and the starch solution to the oyster sauce mixture. After mixing, cook until gelatinized to obtain spicy oyster sauce.

[0006] In this application's technical solution, natural capsaicin and flavor compounds in dried chili peppers are extracted using supercritical CO2, allowing for quantifiable spiciness. Utilizing the emulsifying and dispersing properties of xanthan gum, the xanthan gum solution is sheared in two stages to obtain a spicy xanthan gum mixture. Finally, this mixture is cooked with an oyster sauce mixture to gelatinize the flavor. This application achieves a balanced effect of spiciness and umami by fusing the chili pepper extract with the oyster sauce mixture, resulting in a uniform distribution of spicy components, controllable spiciness, a smooth texture, and a balanced flavor profile.

[0007] Furthermore, without adding any food emulsifiers, the emulsifying and dispersing effect of xanthan gum, a common ingredient in oyster sauce, is fully utilized. The xanthan gum solution is sheared in two stages: pre-shearing of the xanthan gum solution allows the large molecular polysaccharide network structure of xanthan gum to absorb water and swell, forming a uniform viscous aqueous solution; secondary shearing involves mixing the chili extract with the pre-sheared xanthan gum solution for further shearing and dispersion, allowing the capsaicin oil droplets to be homogeneously dispersed and embedded in the large molecular network structure of the xanthan gum solution, resulting in a spicy xanthan gum mixture. Finally, this mixture is cooked with other oyster sauce ingredients to gelatinize the oyster sauce mixture.

[0008] Furthermore, supercritical carbon dioxide extraction is employed, a green, safe, and residue-free method with advantages such as high purity and high yield. This method can obtain the vast majority of oily substances from dried chili peppers, greatly preserving the natural capsaicin and flavor compounds, and resulting in a clean final product. In contrast, conventional solvent (ethanol) extraction methods suffer from solvent residue, significant environmental pollution, low purity, low raw material utilization, and the introduction of chemical additives into the final product.

[0009] In a preferred embodiment of the preparation method of the spicy oyster sauce described in this application, in step S1, the spiciness of the chili extract is 300,000 to 1,000,000 SHU.

[0010] In a preferred embodiment of the preparation method of the spicy oyster sauce described in this application, in step S1, the mesh size of the pulverized material is ≤10mm, and the mesh size of the filter is ≥80 mesh.

[0011] The chili extract of this application is obtained by supercritical carbon dioxide extraction, which is different from capsaicin food additives. This extract obtains most of the oily substances in dried chili peppers, greatly retains the natural capsaicin and flavor substances of chili peppers, and at the same time filters out the residue such as chili pepper and chili seed fiber. The spiciness index of the chili extract can be tested, and the spiciness of the product can be quantified by the amount added, and it is safe and healthy.

[0012] In a preferred embodiment of the preparation method of the spicy oyster sauce described in this application, in step S2, xanthan gum is mixed with water at a temperature of 65~85℃ and sheared and swelled at a shear rate of 1000rpm~3000rpm for 15 min~30 min to prepare xanthan gum solution.

[0013] In a preferred embodiment of the preparation method of the spicy oyster sauce described in this application, in step S2, the mass percentage of xanthan gum in the xanthan gum solution is 0.3%~1%.

[0014] In a preferred embodiment of the preparation method of the spicy oyster sauce described in this application, the conditions for the secondary shearing in step S3 include: The shearing rate was 3000 rpm to 5000 rpm, the temperature was 55℃ to 75℃, and the time was 10 min to 30 min.

[0015] Oily chili extract is difficult to disperse when directly added to water-based oyster sauce, resulting in uneven spiciness and umami, affecting its application. Therefore, this application utilizes the emulsifying and stabilizing effect of xanthan gum in oyster sauce ingredients. The xanthan gum is pre-sheared, and then the chili extract is added to the xanthan gum solution according to the formula ratio for further shearing and dispersion. This allows capsaicin oil droplets to be homogeneously dispersed and embedded in the macromolecular network structure of the xanthan gum solution, thereby obtaining a uniformly dispersed spicy xanthan gum mixture. This solves the problem of difficult dispersion of oily chili extract in actual production, while avoiding the introduction of new food emulsifiers such as mono- and diglycerides and Tween-like compounds, thus better maintaining the cleanliness of the ingredient list.

[0016] In a preferred embodiment of the preparation method of the spicy oyster sauce described in this application, in step S3, the weight ratio of chili extract to xanthan gum solution is (0.1~5):(95~99.9).

[0017] This application uses chili extract stock solution and xanthan gum solution within the above-mentioned weight ratio range, which can improve the stability of the dispersed chili extract stock solution, resulting in homogeneous dispersion of capsaicin oil droplets and embedding them in the macromolecular network structure of the xanthan gum solution. If the amount of chili extract stock solution added is too high, it will affect the stability after dispersion. Through multi-gradient concentration experiments, if the ratio of chili extract stock solution to xanthan gum solution exceeds 5%, the chili xanthan gum mixture will separate into layers quickly, failing to meet the production turnover requirements.

[0018] Furthermore, by using the chili extract and xanthan gum solution within the above-mentioned weight ratio range, the prepared spicy oyster sauce exhibits better application effects.

[0019] In step S3, the spiciness of the triticum pungency mixture is 300~50000 SHU.

[0020] In a preferred embodiment of the preparation method of the spicy oyster sauce described in this application, in step S4, the mass ratio of the oyster sauce mixture, the chili gum mixture, and the starch solution is (52~84):(10~30):(6~18).

[0021] Oyster sauce is characterized by its smooth, flowing semi-solid consistency. By using the above-mentioned mass ratio range, the umami flavor and semi-solid consistency of oyster sauce are preserved while imparting a uniform spiciness, achieving a balance between umami and spiciness.

[0022] In a preferred embodiment of the preparation method of the spicy oyster sauce described in this application, in step S4, the starch content of the starch solution is 40% to 50% by mass.

[0023] Preferably, in step S4, the oyster sauce ingredients include water, salt, sugar, monosodium glutamate, citric acid, and caramel color.

[0024] In some specific embodiments, the mass ratio of water, oyster juice, salt, sugar, monosodium glutamate, citric acid and caramel color in the oyster sauce material is (10~70):(7~50):(3~12):(5~30):(3~12):(0.1~1.1):(0.1~1.2).

[0025] This application provides a spicy oyster sauce prepared by the above-mentioned method for preparing a smooth and spicy oyster sauce.

[0026] In some specific embodiments, the spiciness of the spicy oyster sauce is 30~7500 SHU.

[0027] Compared with the prior art, this application has the following beneficial effects: This application provides a method for preparing a smooth and creamy spicy oyster sauce. The method involves extracting natural capsaicin and flavor compounds from dried chili peppers using supercritical CO2 extraction, allowing for quantifiable spiciness. Utilizing the emulsifying and dispersing properties of xanthan gum, the xanthan gum solution is sheared in two stages to obtain a spicy xanthan gum mixture. Finally, this mixture is cooked with the oyster sauce mixture to achieve gelatinization. This method, by fusing the chili pepper extract with the oyster sauce mixture, results in a uniform distribution of spicy components, controllable spiciness, a smooth texture, and a balanced spiciness and umami flavor, achieving a harmonious balance between spiciness and umami. Furthermore, without adding any food emulsifiers, the emulsifying and dispersing effect of xanthan gum, a common ingredient in oyster sauce, is fully utilized. The xanthan gum solution is sheared in two stages: pre-shearing, which causes the xanthan gum macromolecular polysaccharide network structure to absorb water and swell, forming a uniform viscous aqueous solution; and second shearing, in which the chili extract is mixed with the pre-sheared xanthan gum solution for further shearing and dispersion, which homogeneously disperses the capsaicin oil droplets and embeds them in the xanthan gum macromolecular network structure, resulting in a spicy xanthan gum mixture. Finally, the mixture is cooked with other oyster sauce ingredients to gelatinize, producing a smooth and spicy oyster sauce with controllable spiciness. Attached Figure Description

[0028] Figure 1 The images show a comparison of the body texture scraping plates used in the embodiments and comparative examples. Detailed Implementation

[0029] To better illustrate the purpose, technical solution, and advantages of this application, the following description will be provided in conjunction with the accompanying drawings and specific embodiments.

[0030] In the following examples and comparative examples, unless otherwise specified, the experimental methods used are conventional methods, and the materials and reagents used are commercially available unless otherwise specified. Furthermore, the raw materials used in each parallel experiment are the same.

[0031] Example 1: A method for preparing a smooth and spicy oyster sauce This embodiment provides a method for preparing a smooth and spicy oyster sauce, including the following steps: S1. Preparation of chili extract stock solution: Dried chili peppers (100 parts by weight) are pulverized (pulverized mesh ≤ 10 mm) and extracted with supercritical carbon dioxide to obtain a mixture of capsaicin and flavor components. The mixture is then filtered (extract filtered to 80 mesh or ≥) to obtain chili extract stock solution.

[0032] S2. Xanthan gum solution pre-shearing: Mix xanthan gum with 75℃ hot water and shear and swell in a 2500rpm circulating shearing tank for 25min to obtain a uniform and viscous xanthan gum solution. The xanthan gum solution contains 0.5% xanthan gum by weight (0.5 parts xanthan gum by weight and 99.5 parts water by weight).

[0033] S3. Secondary shearing of xanthan gum: The chili extract obtained in S1 is added to the xanthan gum solution obtained in step S2, and the mixture is sheared and dispersed in a shearing tank at a shearing rate of 4000 rpm, a temperature of 65°C, and a time of 20 min. The weight ratio of chili extract to xanthan gum solution is 1:99 (1 part by weight of chili extract and 99 parts by weight of xanthan gum solution), resulting in a chili xanthan gum mixture.

[0034] S4. Oyster sauce preparation: Mix 49 parts by weight of water, 17 parts by weight of oyster juice, 9.2 parts by weight of salt, 15.4 parts by weight of sugar, 8.3 parts by weight of monosodium glutamate, 0.3 parts by weight of citric acid, and 0.8 parts by weight of caramel color (total weight 100 parts) to prepare an oyster sauce mixture. Heat the mixture to 85°C, add the cantaloupe gum mixture from step S3, continue stirring and heat to 90°C, add starch solution (45% by weight), mix and cook until gelatinized to obtain a smooth spicy oyster sauce. The ratio of oyster sauce mixture, cantaloupe gum mixture, and starch solution is 65:25:10 (65 parts by weight of oyster sauce mixture, 25 parts by weight of cantaloupe gum mixture, and 10 parts by weight of starch solution).

[0035] Example 2: A method for preparing a smooth and spicy oyster sauce This embodiment provides a method for preparing a smooth and spicy oyster sauce, including the following steps: S1. Preparation of chili extract stock solution: Dried chili peppers (100 parts by weight) are pulverized (pulverized mesh ≤ 10 mm) and extracted with supercritical carbon dioxide to obtain a mixture of capsaicin and flavor components. The mixture is then filtered (extract filtered to 80 mesh or ≥) to obtain chili extract stock solution.

[0036] S2. Xanthan gum solution pre-shearing: Mix xanthan gum with 65℃ hot water and shear and swell in a 1000rpm circulating shearing tank for 15min to obtain a uniform and viscous xanthan gum solution. The mass percentage of xanthan gum solution is 0.5% (0.5 parts by weight of xanthan gum and 99.5 parts by weight of water).

[0037] S3. Secondary shearing of xanthan gum: The chili extract obtained in S1 is added to the xanthan gum solution obtained in step S2, and the mixture is sheared and dispersed in a shearing tank at a shearing rate of 3000 rpm, a temperature of 55°C, and a time of 10 min. The weight ratio of chili extract to xanthan gum solution is 2:98 (2 parts by weight of chili extract and 98 parts by weight of xanthan gum solution), resulting in a chili xanthan gum mixture.

[0038] S4. Oyster sauce preparation: Mix 49 parts by weight of water, 17 parts by weight of oyster juice, 9.2 parts by weight of salt, 15.4 parts by weight of sugar, 8.3 parts by weight of monosodium glutamate, 0.3 parts by weight of citric acid, and 0.8 parts by weight of caramel color (total weight 100 parts) to prepare an oyster sauce mixture. Heat the mixture to 80°C, add the cantaloupe gum mixture from step S3, continue stirring and heat to 85°C, add starch solution (40% by weight), mix and cook until gelatinized to obtain a smooth spicy oyster sauce. The ratio of oyster sauce mixture, cantaloupe gum mixture, and starch solution is 75:15:10 (75 parts by weight of oyster sauce mixture, 15 parts by weight of cantaloupe gum mixture, and 10 parts by weight of starch solution).

[0039] Example 3: A method for preparing a smooth and spicy oyster sauce This embodiment provides a method for preparing a smooth and spicy oyster sauce, including the following steps: S1. Preparation of chili extract stock solution: Dried chili peppers (100 parts by weight) are pulverized (pulverized mesh ≤ 10 mm) and extracted with supercritical carbon dioxide to obtain a mixture of capsaicin and flavor components. The mixture is then filtered (extract filtered to 80 mesh or ≥) to obtain chili extract stock solution.

[0040] S2. Xanthan gum solution pre-shearing: Mix xanthan gum with 85℃ hot water and shear and swell in a 3000rpm circulating shearing tank for 30 minutes to obtain a uniform and viscous xanthan gum solution. The mass percentage of xanthan gum solution is 0.8% (0.8 parts by weight of xanthan gum and 99.2 parts by weight of water).

[0041] S3. Secondary shearing of xanthan gum: The chili extract obtained in S1 is added to the xanthan gum solution obtained in S2, and the mixture is sheared and dispersed in a shearing tank at a shearing rate of 5000 rpm, a temperature of 75°C, and a time of 30 min. The weight ratio of chili extract to xanthan gum solution is 2:98 (2 parts by weight of chili extract and 98 parts by weight of xanthan gum solution), resulting in a chili xanthan gum mixture.

[0042] S4. Oyster sauce preparation: Mix 49 parts by weight of water, 17 parts by weight of oyster juice, 9.2 parts by weight of salt, 15.4 parts by weight of sugar, 8.3 parts by weight of monosodium glutamate, 0.3 parts by weight of citric acid, and 0.8 parts by weight of caramel color (total weight 100 parts) to prepare an oyster sauce mixture. Heat the mixture to 90°C, add the cantaloupe gum mixture from step S3, continue stirring and heat to 95°C, add starch solution (50% by weight), mix and cook until gelatinized to obtain a smooth spicy oyster sauce. The ratio of oyster sauce mixture, cantaloupe gum mixture, and starch solution is 75:15:10 (75 parts by weight of oyster sauce mixture, 15 parts by weight of cantaloupe gum mixture, and 10 parts by weight of starch solution).

[0043] Example 4: A method for preparing a smooth and spicy oyster sauce This embodiment provides a method for preparing a smooth and spicy oyster sauce, including the following steps: S1. Preparation of chili extract stock solution: Dried chili peppers (100 parts by weight) are pulverized (pulverized mesh ≤ 10 mm) and extracted with supercritical carbon dioxide to obtain a mixture of capsaicin and flavor components. The mixture is then filtered (extract filtered to 80 mesh or ≥) to obtain chili extract stock solution.

[0044] S2. Xanthan gum solution pre-shearing: Mix xanthan gum with 65℃ hot water and shear and swell in a 1000rpm circulating shearing tank for 15min to obtain a uniform and viscous xanthan gum solution. The mass percentage of xanthan gum solution is 0.3% (0.3 parts by weight of xanthan gum and 99.7 parts by weight of water).

[0045] S3. Secondary shearing of xanthan gum: The chili extract obtained in S1 is added to the xanthan gum solution obtained in S2, and the mixture is sheared and dispersed in a shearing tank at a shearing rate of 3000 rpm, a temperature of 55°C, and a time of 10 min. The weight ratio of chili extract to xanthan gum solution is 0.1:99.9 (0.1 parts by weight of chili extract and 99.9 parts by weight of xanthan gum solution), resulting in a chili xanthan gum mixture.

[0046] S4. Oyster sauce preparation: Mix 49 parts by weight of water, 17 parts by weight of oyster juice, 9.2 parts by weight of salt, 15.4 parts by weight of sugar, 8.3 parts by weight of monosodium glutamate, 0.3 parts by weight of citric acid, and 0.8 parts by weight of caramel color (total weight 100 parts) to prepare an oyster sauce mixture. Heat the mixture to 80°C, add the cantaloupe gum mixture from step S3, continue stirring and heat to 85°C, add starch solution (40% by weight), mix and cook until gelatinized to obtain a smooth spicy oyster sauce. The ratio of oyster sauce mixture, cantaloupe gum mixture, and starch solution is 52:30:18 (52 parts by weight of oyster sauce mixture, 30 parts by weight of cantaloupe gum mixture, and 18 parts by weight of starch solution).

[0047] Example 5: A method for preparing a smooth and spicy oyster sauce This embodiment provides a method for preparing a smooth and spicy oyster sauce, including the following steps: S1. Preparation of chili extract stock solution: Dried chili peppers (100 parts by weight) are pulverized (pulverized mesh ≤ 10 mm) and extracted with supercritical carbon dioxide to obtain a mixture of capsaicin and flavor components. The mixture is then filtered (extract filtered to 80 mesh or ≥) to obtain chili extract stock solution.

[0048] S2. Xanthan gum solution pre-shearing: Mix xanthan gum with 85℃ hot water and shear and swell in a 3000rpm circulating shearing tank for 30 minutes to obtain a uniform and viscous xanthan gum solution. The mass percentage of xanthan gum solution is 1% (1 part by weight of xanthan gum and 99 parts by weight of water).

[0049] S3. Secondary shearing of xanthan gum: The chili extract obtained in S1 is added to the xanthan gum solution obtained in step S2, and the mixture is sheared and dispersed in a shearing tank at a shearing rate of 5000 rpm, a temperature of 75°C, and a time of 30 min. The weight ratio of chili extract to xanthan gum solution is 5:95 (5 parts by weight of chili extract and 95 parts by weight of xanthan gum solution), resulting in a chili xanthan gum mixture.

[0050] S4. Oyster sauce preparation: Mix 49 parts by weight of water, 17 parts by weight of oyster juice, 9.2 parts by weight of salt, 15.4 parts by weight of sugar, 8.3 parts by weight of monosodium glutamate, 0.3 parts by weight of citric acid, and 0.8 parts by weight of caramel color (total weight 100 parts) to prepare an oyster sauce mixture. Heat the mixture to 90°C, add the cantaloupe gum mixture from step S3, continue stirring and heat to 95°C, add starch solution (50% by weight), mix and cook until gelatinized to obtain a smooth spicy oyster sauce. The ratio of oyster sauce mixture, cantaloupe gum mixture, and starch solution is 84:10:6 (84 parts by weight of oyster sauce mixture, 10 parts by weight of cantaloupe gum mixture, and 6 parts by weight of starch solution).

[0051] Comparative Example 1 Compared with Example 1, the preparation method of Comparative Example 1 does not use chili extract stock solution, but directly uses 2% by weight of dried chili powder to replace the chili extract stock solution. Other preparation methods are the same as those in Example 1.

[0052] Comparative Example 2 Compared with Example 1, the preparation method of Comparative Example 2 does not use chili extract stock solution, but directly uses 4% by weight of dried chili powder to replace the chili extract stock solution. The other preparation methods are the same as those in Example 1.

[0053] Comparative Example 3 Compared with Example 1, the preparation method of Comparative Example 3 is that it does not perform pre-shearing, does not contain step S2, and directly performs one-time shearing, while the remaining steps are the same as those in Example 1.

[0054] Comparative Example 3 provides a method for preparing spicy oyster sauce, comprising the following steps: S1, Same as Example 1.

[0055] S2. Xanthan gum is mixed with hot water at 75℃ to obtain a uniform and viscous xanthan gum solution. The xanthan gum solution contains 0.5% xanthan gum by weight (0.5 parts xanthan gum and 99.5 parts water by weight). The chili extract obtained in S1 is added to the xanthan gum solution and dispersed by shearing in a shearing tank at a shear rate of 4000 rpm, a temperature of 65℃, and a time of 20 min. The weight ratio of chili extract to xanthan gum solution is 1:99 (1 part chili extract and 99 parts xanthan gum solution by weight), resulting in a spicy xanthan gum mixture.

[0056] S3, same as Example 1.

[0057] Comparative Example 4 The difference between Comparative Example 4 and Example 1 is that Comparative Example 4 is prepared by pre-shearing instead of secondary shearing, while the other steps are the same as in Example 1.

[0058] Comparative Example 3 provides a method for preparing spicy oyster sauce, comprising the following steps: S1, Same as Example 1.

[0059] S2. Mix xanthan gum with hot water at 75°C and shear and swell in a circulating shear tank at 2500 rpm for 25 minutes to obtain a uniform and viscous xanthan gum solution. The xanthan gum solution contains 0.5% xanthan gum by weight (0.5 parts xanthan gum and 99.5 parts water by weight).

[0060] S3. Add the chili extract obtained in S1 to the xanthan gum solution obtained in step S2 and mix. The weight ratio of chili extract to xanthan gum solution is 1:99 (the weight of chili extract is 1 part and the weight of xanthan gum solution is 99 parts) to obtain chili xanthan gum mixture.

[0061] S4, Same as Example 1.

[0062] Comparative Example 5 The difference from Example 1 is that in Comparative Example 5, glyceryl monostearate fatty acid ester was used instead of xanthan gum, while the rest of the steps were the same as in Example 1.

[0063] Test case For the samples of Examples 1-5 and Comparative Examples 1-5 above, samples were taken from the top, middle, and bottom layers of the container to test the spiciness level and evaluate the uniformity of spiciness distribution. The oyster sauce was assessed for its texture and balanced spiciness flavor.

[0064] The sensory panel consists of 10 subgroups, all of whom are professionals with extensive experience in sensory evaluation.

[0065] Rate the spiciness and umami flavor balance according to your preference, with 0-10 indicating the preference from low to high. The average score is the final result.

[0066] The spicy oyster sauces in Examples 1-3 achieve a smooth texture and consistency by using chili extract instead of dried chili powder. Figure 1 As shown.

[0067] The spicy oyster sauces in Examples 1-3 have a uniform umami and spiciness, controllable spiciness, and an overall score of ≥9, as shown in Table 1.

[0068] Table 1. Appearance, spiciness, and sensory scores of the examples and comparative examples. In addition, this application passed the accelerated shelf life test (accelerated for 30 days, kept at 50°C), as shown in Table 2.

[0069] Table 2. Appearance, spiciness, and sensory scores of the examples and comparative examples after accelerated testing. The spicy oyster sauce product prepared using the method of this application exhibits uniform spiciness throughout its shelf life. In contrast, the oyster sauce product prepared with dried chili powder shows unstable shelf life and develops a dark neck ring at the top of the container. Examples 1-5, however, are more stable, with consistent spiciness across all levels, and their sensory scores throughout shelf life are generally consistent with the initial sample. Comparative Examples 3 and 4, with changes to the shearing process, showed significantly inferior spiciness dispersion and taste compared to Example 1. Sensory aspects included uneven spiciness and separation of spiciness from umami.

[0070] Comparative Example 5 demonstrates how replacing other emulsifiers can result in uniform dispersion of the chili extract oil phase and the oyster sauce water phase, achieving a smooth, even texture. This application, through xanthan gum and process design, replaces food emulsifiers, simplifies production ingredients, and produces a smooth, evenly flavored spicy oyster sauce.

[0071] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this application and are not intended to limit the scope of protection of this application. Although this application has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of this application without departing from the substance and scope of the technical solutions of this application.

Claims

1. A method for preparing a smooth and spicy oyster sauce, characterized in that, Includes the following steps: S1. Dried chili peppers are crushed and extracted with supercritical carbon dioxide to obtain a mixture of capsaicin and flavor components, which is then filtered to obtain the original chili pepper extract. S2. Mix xanthan gum and water, pre-shear, and prepare xanthan gum solution; S3. Mix the chili extract obtained in step S1 and the xanthan gum solution obtained in step S2, and perform secondary shearing and dispersion to obtain a chili xanthan gum mixture. S4. Mix the oyster sauce ingredients to obtain an oyster sauce mixture. Add the oyster sauce mixture obtained in step S3 and the starch solution to the oyster sauce mixture. After mixing, cook until gelatinized to obtain spicy oyster sauce.

2. The method for preparing the smooth and spicy oyster sauce as described in claim 1, characterized in that, In step S1, the spiciness of the chili extract is 300,000 to 1,000,000 SHU.

3. The method for preparing the smooth and spicy oyster sauce as described in claim 1, characterized in that, In step S1, the mesh size of the pulverized material is ≤10mm, and the mesh size of the filter is ≥80 mesh.

4. The method for preparing the smooth and spicy oyster sauce as described in claim 1, characterized in that, In step S2, xanthan gum is mixed with water at a temperature of 65~85℃ and sheared and swelled at a shear rate of 1000rpm~3000rpm for 15min~30min to prepare xanthan gum solution.

5. The method for preparing the smooth and spicy oyster sauce as described in claim 1, characterized in that, In step S2, the xanthan gum solution contains 0.3% to 1% xanthan gum by mass.

6. The method for preparing the smooth and spicy oyster sauce as described in claim 1, characterized in that, In step S3, the conditions for the secondary shearing include: The shearing rate was 3000 rpm to 5000 rpm, the temperature was 55℃ to 75℃, and the time was 10 min to 30 min.

7. The method for preparing the smooth and spicy oyster sauce as described in claim 1, characterized in that, In step S3, the weight ratio of chili extract to xanthan gum solution is (0.1~5):(95~99.9).

8. The method for preparing the smooth and spicy oyster sauce as described in claim 1, characterized in that, In step S4, the mass ratio of oyster sauce mixture, chili gum mixture and starch solution is (52~84):(10~30):(6~18).

9. The method for preparing the smooth and spicy oyster sauce as described in claim 1, characterized in that, In step S4, the starch content in the starch solution is 40% to 50% by mass.

10. The spicy oyster sauce prepared by the method for preparing the smooth and spicy oyster sauce according to any one of claims 1 to 9.

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