Seasoning sauce and preparation method thereof

Abstract

The invention discloses a seasoning sauce and a preparation method thereof, and belongs to the technical field of food processing. The seasoning sauce is prepared from the following raw materials: wheat, water, salt, fennel, myrcia, anise, cinnamon, pepper, chili and perilla frutescens. The preparation method comprises the following steps: grinding naturally fermented wheat into powder; boiling fennel with water to obtain fennel water, adding wheat flour into the fennel water, and stirring to form a pasty mixture; adding salt, stirring and dissolving; adding bay leaves, anise, cinnamon, Chinese prickly ash, chili and perilla frutescens, uniformly stirring, naturally solarizing for 40-80 days at the temperature of 30 DEG C, and stirring every day during the solarizing period to obtain the seasoning sauce. The wheat and various natural spices are compounded, the seasoning sauce which is unique in flavor, mellow in taste and long in quality guarantee period is prepared through a natural solarization technology under the condition that no preservative or thickening agent or artificial essence or pigment is added, and the seasoning sauce has the advantages of being purely natural, free of additives, rich in flavor and simple and convenient in preparation technology.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a seasoning sauce and its preparation method. Background Technology

[0002] Seasoning sauces are indispensable condiments in cooking, widely used in home-cooked dishes, restaurant dishes, and as side dishes and dipping sauces. Their flavor and quality directly affect the taste of food. Currently, the domestic seasoning sauce industry offers a wide variety of products, but several problems remain. On the one hand, traditional seasoning sauces are often made with a single ingredient or a few spices, resulting in a relatively simple flavor. Long-term consumption can easily lead to taste fatigue, failing to meet consumers' demand for more diverse and richer flavors. On the other hand, to extend shelf life, improve texture, and enhance flavor, most commercially available seasoning sauces contain preservatives, thickeners, artificial flavors, and colorings, with some products even posing a risk of hormone residues. This contradicts the current consumer pursuit of natural, healthy, and additive-free diets. Furthermore, the complex preparation processes of some existing natural seasoning sauces, requiring sophisticated production equipment, further limit their promotion and application.

[0003] Therefore, developing a condiment sauce that can guarantee its all-natural, additive-free nature while providing a rich, unique, and stable flavor has significant market value and application prospects. Summary of the Invention

[0004] In view of this, the present invention provides a seasoning sauce and its preparation method, which, through wheat fermentation, spice compounding and natural sun-drying during the hottest days of summer, produces a seasoning sauce with unique flavor, mellow taste and long shelf life without the need to add preservatives, thickeners, artificial flavors and colorings.

[0005] The technical solution provided by this invention is as follows: In a first aspect, the present invention provides a seasoning sauce made from the following ingredients in parts by weight: Wheat 100-150 parts, water 100-150 parts, salt 2-8 parts, fennel 1-10 parts, bay leaves 1-10 parts, star anise 1-10 parts, cinnamon 1-10 parts, Sichuan peppercorns 1-10 parts, chili peppers 1-10 parts, red perilla 1-10 parts.

[0006] Preferably, it is made from the following raw materials in parts by weight: Wheat 125 parts, water 125 parts, salt 5 parts, fennel 1.25 parts, bay leaves 1.25 parts, star anise 1.25 parts, cinnamon 1.25 parts, Sichuan peppercorns 1.25 parts, chili peppers 1.25 parts, red perilla 1.25 parts.

[0007] Secondly, the present invention provides a method for preparing a seasoning sauce as described in any of the preceding claims, comprising the following steps: (1) Ferment the wheat and then grind it into wheat flour after fermentation. (2) Boil fennel seeds in water to obtain fennel water. Add the wheat flour from step (1) to the fennel water and stir thoroughly to form a paste mixture. (3) Add salt to the paste mixture from step (2) and stir until the salt is completely dissolved; (4) Add bay leaves, star anise, cinnamon, Sichuan pepper, chili pepper and red perilla seeds to the mixture in step (3) according to the proportion, and stir evenly to obtain the sauce raw material; (5) The raw materials for the sauce are sun-dried. During the sun-drying process, the raw materials for the sauce are stirred every day to obtain the seasoning sauce.

[0008] Preferably, in step (2), the fennel and water are boiled over a low flame until the aroma of the fennel is fully released.

[0009] Preferably, in step (5), the sun-drying is carried out by placing the food in the hottest period of summer and exposing it to the sun for 40-80 days.

[0010] Thirdly, the present invention provides the application of a condiment sauce as described in any of the preceding claims in the food industry.

[0011] The beneficial effects of this invention are as follows: 1. This invention uses wheat and a variety of natural spices to organically blend the unique aroma of fermented wheat with the complex aroma of various spices. The resulting seasoning sauce has a distinct aroma of soy sauce, spices, and red perilla and sesame. It has a mellow taste, is salty and fresh, and has a rich flavor profile. It effectively overcomes the problem of traditional seasoning sauces having a single flavor and easily leading to taste boredom.

[0012] 2. All raw materials used in this invention are pure natural ingredients, without any preservatives, thickeners, artificial flavors, colorings or other food additives, and there is no need to use hormones, which fully meets the current consumer demand for natural, healthy and additive-free foods.

[0013] 3. This invention employs a natural sun-drying process during the hottest days of summer. The ultraviolet rays in sunlight and the continuous high temperature environment effectively inhibit the growth of miscellaneous bacteria. At the same time, the natural fermentation during the sun-drying process promotes the full integration and maturation of the flavors of the various raw materials, resulting in excellent natural preservative effects and significantly extending the product's shelf life. If the sun-drying time is too short, the antibacterial effect will be insufficient, while if the time is too long, it may lead to excessive evaporation of moisture and dryness, affecting the product quality. Detailed Implementation

[0014] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below in conjunction with the embodiments of this invention. Obviously, the described embodiments are only a part of the embodiments of this invention, not all of them. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention. Experimental methods in the following embodiments that do not specify specific conditions are generally performed under conventional conditions or as recommended by the manufacturer. Unless otherwise stated, percentages and parts are weight percentages and parts by weight.

[0015] Unless otherwise specified, the technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains. It should be noted that the terms used herein are for the purpose of describing particular embodiments only and are not intended to limit the exemplary embodiments of this application.

[0016] The technical solution of the present invention: a method for preparing a seasoning sauce, comprising the following steps: (1) Ferment the wheat and then grind it into wheat flour after fermentation. (2) Add fennel seeds to water and boil them over low heat until the aroma of the fennel seeds is fully released, and then add the wheat flour from step (1) to the fennel water and stir thoroughly to form a paste-like mixture. (3) Add salt to the paste mixture from step (2) and stir until the salt is completely dissolved; (4) Add bay leaves, star anise, cinnamon, Sichuan pepper, chili pepper and red perilla seeds to the mixture in step (3) according to the proportion, and stir evenly to obtain the sauce raw material; (5) Place the raw materials of the sauce in the sun during the hottest days of summer for 40-80 days. Stir the raw materials of the sauce every day during the sun-drying process to obtain the seasoning sauce.

[0017] The seasoning sauce is made from the following ingredients in parts by weight: Wheat 100-150 parts, water 100-150 parts, salt 2-8 parts, fennel 1-10 parts, bay leaves 1-10 parts, star anise 1-10 parts, cinnamon 1-10 parts, Sichuan peppercorns 1-10 parts, chili peppers 1-10 parts, red perilla 1-10 parts.

[0018] The following is a further explanation using specific embodiments. Example

[0019] A condiment sauce made from the following ingredients in parts by weight: Wheat 125 parts, water 125 parts, salt 5 parts, fennel 1.25 parts, bay leaves 1.25 parts, star anise 1.25 parts, cinnamon 1.25 parts, Sichuan peppercorns 1.25 parts, chili peppers 1.25 parts, red perilla 1.25 parts.

[0020] A method for preparing a seasoning sauce includes the following steps: (1) 125 portions of wheat were naturally fermented until the wheat was fully cooked and had no raw taste. After fermentation, the wheat was crushed with a grinder and passed through a 100-mesh sieve to obtain wheat flour. (2) Take 1.25 parts of fennel and add it to 125 parts of water. Simmer for 20 minutes until the aroma of fennel is fully released to obtain fennel water. Slowly add the wheat flour from step (1) to the fennel water while stirring to form a uniform paste mixture. (3) Add 5 parts of salt to the paste mixture from step (2) and stir continuously for 5 minutes until the salt is completely dissolved; (4) Add 1.25 parts bay leaves, 1.25 parts star anise, 1.25 parts cinnamon, 1.25 parts Sichuan pepper, 1.25 parts chili pepper, and 1.25 parts red perilla seeds to the mixture in step (3), and stir well to obtain the sauce raw material; (5) Place the sauce ingredients in an open-air, ventilated ceramic container and sun-dry them naturally during the hottest days of summer for 60 days. Stir the sauce ingredients once a day to ensure that the sauce is sun-dried evenly from top to bottom. Once completed, the sauce is ready.

[0021] Sensory evaluation of the seasoning sauce prepared in this embodiment shows that it has a natural soy sauce color, a rich and layered aroma, and a distinct aroma of soy sauce, spices, and red perilla. It has a mellow taste, a salty and fresh flavor, a unique flavor, and excellent overall quality. Example

[0022] A condiment sauce made from the following ingredients in parts by weight: 150 parts wheat, 150 parts water, 8 parts salt, 10 parts fennel seeds, 10 parts bay leaves, 10 parts star anise, 10 parts cinnamon, 10 parts Sichuan peppercorns, 10 parts chili peppers, and 10 parts red perilla seeds.

[0023] A method for preparing a seasoning sauce includes the following steps: (1) Ferment 150 parts of wheat naturally until the wheat is fully cooked and has no raw taste. After fermentation, crush the wheat with a grinder and pass it through a 120-mesh sieve to obtain wheat flour. (2) Take 10 parts of fennel and add them to 150 parts of water. Simmer for 30 minutes until the aroma of the fennel is fully released to obtain fennel water. Slowly add the wheat flour from step (1) to the fennel water while stirring to form a uniform paste mixture. (3) Add 8 parts of salt to the paste mixture from step (2) and stir continuously for 10 minutes until the salt is completely dissolved; (4) Add 10 parts bay leaves, 10 parts star anise, 10 parts cinnamon, 10 parts Sichuan pepper, 10 parts chili pepper, and 10 parts red perilla seeds to the mixture in step (3), and stir well to obtain the sauce raw material; (5) Place the sauce ingredients in an open-air, ventilated ceramic container and sun-dry them naturally during the hottest days of summer for 40 days. Stir the sauce ingredients once a day to ensure that the sauce is sun-dried evenly from top to bottom. Once completed, the sauce is ready. Example

[0024] A condiment sauce made from the following ingredients in parts by weight: 100 parts wheat, 100 parts water, 2 parts salt, 1 part fennel, 1 part bay leaf, 1 part star anise, 1 part cinnamon, 1 part Sichuan peppercorns, 1 part chili peppers, 1 part red perilla seeds.

[0025] A method for preparing a seasoning sauce includes the following steps: (1) Ferment 100 parts of wheat naturally until the wheat is fully cooked and has no raw taste. After fermentation, crush the wheat with a grinder and pass it through a 100-mesh sieve to obtain wheat flour. (2) Take 1 part of fennel and add it to 100 parts of water. Simmer for 10 minutes until the aroma of fennel is fully released to obtain fennel water. Slowly add the wheat flour from step (1) to the fennel water while stirring to form a uniform paste mixture. (3) Add 2 parts of salt to the paste mixture in step (2) and stir continuously for 5 minutes until the salt is completely dissolved; (4) Add 1 part bay leaf, 1 part star anise, 1 part cinnamon, 1 part Sichuan pepper, 1 part chili and 1 part red perilla to the mixture in step (3), and stir well to obtain the sauce raw material; (5) Place the sauce ingredients in an open-air, ventilated ceramic container and sun-dry them naturally during the hottest days of summer for 80 days. Stir the sauce ingredients once a day to ensure that the sauce is sun-dried evenly from top to bottom. Once completed, the sauce is ready.

[0026] Comparative Example 1 A condiment sauce made from the following ingredients in parts by weight: Wheat 125 parts, water 125 parts, salt 5 parts, fennel 1.25 parts, bay leaves 1.25 parts, star anise 1.25 parts, cinnamon 1.25 parts, Sichuan peppercorns 1.25 parts, chili peppers 1.25 parts, red perilla 1.25 parts.

[0027] A method for preparing a seasoning sauce includes the following steps: (1) 125 portions of wheat were naturally fermented until the wheat was fully cooked and had no raw taste. After fermentation, the wheat was crushed with a grinder and passed through a 100-mesh sieve to obtain wheat flour. (2) Take 1.25 parts of fennel and add it to 125 parts of water. Simmer for 20 minutes until the aroma of fennel is fully released to obtain fennel water. Slowly add the wheat flour from step (1) to the fennel water while stirring to form a uniform paste mixture. (3) Add 5 parts of salt to the paste mixture from step (2) and stir continuously for 5 minutes until the salt is completely dissolved; (4) Add 1.25 parts bay leaves, 1.25 parts star anise, 1.25 parts cinnamon, 1.25 parts Sichuan pepper, 1.25 parts chili pepper, and 1.25 parts red perilla seeds to the mixture in step (3), stir well, and obtain the seasoning sauce.

[0028] Compared with Example 1, this comparative example omits the sun-drying step, and the components are directly bottled after being mixed evenly.

[0029] The seasoning sauce prepared in this comparative ratio has a bland flavor, with the flavors of each ingredient separated. It has not been naturally aged or sterilized, has a short shelf life, and is prone to spoilage.

[0030] Comparative Example 2 A condiment sauce made from the following ingredients in parts by weight: Wheat 125 parts, water 125 parts, salt 5 parts, fennel 1.25 parts, bay leaves 1.25 parts, star anise 1.25 parts, cinnamon 1.25 parts, Sichuan peppercorns 1.25 parts, chili peppers 1.25 parts, red perilla 1.25 parts.

[0031] A method for preparing a seasoning sauce includes the following steps: (1) 125 portions of wheat were naturally fermented until the wheat was fully cooked and had no raw taste. After fermentation, the wheat was crushed with a grinder and passed through a 100-mesh sieve to obtain wheat flour. (2) Take 1.25 parts of fennel and add it to 125 parts of water. Simmer for 20 minutes until the aroma of fennel is fully released to obtain fennel water. Slowly add the wheat flour from step (1) to the fennel water while stirring to form a uniform paste mixture. (3) Add 5 parts of salt to the paste mixture from step (2) and stir continuously for 5 minutes until the salt is completely dissolved; (4) Add 1.25 parts bay leaves, 1.25 parts star anise, 1.25 parts cinnamon, 1.25 parts Sichuan pepper, 1.25 parts chili pepper, and 1.25 parts red perilla seeds to the mixture in step (3), and stir well to obtain the sauce raw material; (5) Place the sauce ingredients in an open-air, ventilated ceramic container and sun-dry them naturally during the hottest days of summer for 120 days. Stir the sauce ingredients once a day to ensure that the sauce is sun-dried evenly from top to bottom. Once completed, the sauce is ready.

[0032] Compared with Example 1, the comparative example was exposed to sunlight for 120 days.

[0033] Experimental Example: Colony Count Detection The seasoning sauces prepared in Examples 1-3 and Comparative Example 1 were stored at room temperature for 5 days and 10 days, respectively. The total bacterial count of the seasoning sauces stored for 5 days and 10 days was tested according to GB 4789.2-2016. The results are shown in Table 1.

[0034] Table 1. Total bacterial count (Lg(CFU / g)) Group Total bacterial count over 5 days Total bacterial count over 10 days Example 1 0.92 1.35 Example 2 0.88 1.28 Example 3 0.95 1.41 Comparative Example 1 1.86 3.24 Comparative Example 2 1.02 1.52 As shown in Table 1, the total bacterial count of the sauces prepared in Examples 1-3 was significantly lower than that in Comparative Example 1 after 5 and 10 days of storage. This is because Comparative Example 1 omitted the sun-drying step and did not undergo long-term natural sun-drying treatment, thus lacking the antibacterial effect of ultraviolet sterilization and natural fermentation, making it easier for microorganisms to grow and multiply. In contrast, Examples 1-3 were naturally sun-dried during the hottest days of summer. The ultraviolet rays in the sunlight and the continuous high temperature effectively inhibited the growth of miscellaneous bacteria. At the same time, daily stirring during the sun-drying process ensured that the sauce was evenly heated and fully fermented, further reducing the risk of microbial contamination and thus significantly extending the shelf life of the sauce. The sun-drying time of Comparative Example 2 was extended to 120 days, and its total bacterial count was slightly higher than that of Examples 1-3. This may be because the excessively long sun-drying time caused excessive evaporation of moisture from the sauce, making the texture dry. This provided a microenvironment for some dryness-resistant microorganisms to attach and grow. In addition, the surface of the sauce hardened in the later stages of sun-drying, making it difficult to thoroughly stir and turn the sauce every day. As a result, the lower layer of sauce was not fully heated and came into contact with oxygen, affecting the uniformity of the overall antibacterial effect.

[0035] The present invention and its embodiments have been described above. This description is not restrictive, and the embodiments shown are only one of the embodiments of the present invention. The actual structure is not limited to this. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the present invention, they should all fall within the protection scope of the present invention.

Claims

1. A condiment sauce, characterized in that, Made from the following parts by weight of raw materials: Wheat 100-150 parts, water 100-150 parts, salt 2-8 parts, fennel 1-10 parts, bay leaves 1-10 parts, star anise 1-10 parts, cinnamon 1-10 parts, Sichuan peppercorns 1-10 parts, chili peppers 1-10 parts, red perilla 1-10 parts.

2. The seasoning sauce according to claim 1, characterized in that, Made from the following parts by weight of raw materials: Wheat 125 parts, water 125 parts, salt 5 parts, fennel 1.25 parts, bay leaves 1.25 parts, star anise 1.25 parts, cinnamon 1.25 parts, Sichuan peppercorns 1.25 parts, chili peppers 1.25 parts, red perilla 1.25 parts.

3. A method for preparing a seasoning sauce as described in any one of claims 1 or 2, characterized in that, Includes the following steps: (1) Ferment the wheat and then grind it into wheat flour after fermentation. (2) Boil fennel seeds in water to obtain fennel water. Add the wheat flour from step (1) to the fennel water and stir thoroughly to form a paste mixture. (3) Add salt to the paste mixture from step (2) and stir until the salt is completely dissolved; (4) Add bay leaves, star anise, cinnamon, Sichuan pepper, chili pepper and red perilla seeds to the mixture in step (3) according to the proportion, and stir evenly to obtain the sauce raw material; (5) The raw materials for the sauce are sun-dried. During the sun-drying process, the raw materials for the sauce are stirred every day to obtain the seasoning sauce.

4. The method for preparing a seasoning sauce according to claim 3, characterized in that, In step (2), the fennel and water are boiled over a low flame until the aroma of the fennel is fully released.

5. The method for preparing a seasoning sauce according to claim 3, characterized in that, In step (5), the drying process involves placing the food in the hottest part of summer (the three periods of intense heat) for natural sun exposure, which lasts for 40-80 days.

6. The use of a condiment as described in any one of claims 1 or 2 in the food industry.