Production process of cooking sauce
By using a production process that involves soaking and pressing various types of mushrooms separately and then pressing them under high pressure, the traditional sauces have solved the problems of monotonous flavor and high cost, achieving a balance between rich flavor and healthy eating.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- ANHUI AIFAN FOOD CO LTD
- Filing Date
- 2026-03-10
- Publication Date
- 2026-05-12
AI Technical Summary
Traditional sauces fail to meet consumers' demand for complex and multi-dimensional flavors, and are also costly and do not align with healthy eating trends.
A variety of mushrooms are soaked and processed separately, then pressed under high pressure and ground with a colloid mill to create a rich and full-bodied stir-fry sauce, avoiding the use of oil-based ingredients.
It achieves a rich and layered flavor experience, reduces production costs, meets the needs of healthy eating, simplifies operations, and improves meal preparation efficiency and flavor stability.
Smart Images
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Abstract
Description
Technical Field
[0001] This invention relates to the field of sauce production technology, specifically a process for producing stir-fry sauce. Background Technology
[0002] Sauces, as an indispensable element in cooking, greatly influence the flavor, color, and texture of dishes. They can enhance aroma and freshness, improve cooking efficiency, and simplify operations. With the accelerated pace of modern life and consumers' increasing demands for food quality, the market demand for flavorful, nutritious, and easy-to-use compound sauces is growing.
[0003] Traditional single-flavor sauces such as oyster sauce, ketchup, and sesame paste rely on a specific ingredient as their main flavor source. While these sauces are widely used, they fail to meet consumers' demand for complex and multi-dimensional flavors. Some complex flavors, such as XO sauce, offer extreme umami and rich layers of flavor, but their production requires various dried seafood, resulting in high costs. Furthermore, their oil-based production method does not align with modern healthy eating trends. Therefore, this invention proposes a cooking sauce production process that can solve the aforementioned problems. Summary of the Invention
[0004] The purpose of this invention is to provide a process for producing stir-fry sauce to solve the problems mentioned in the background art.
[0005] To achieve the above objectives, the present invention provides the following technical solution: a process for producing stir-fry sauce, comprising the following steps:
[0006] a. Take dry raw materials and classify them into Category I and Category II raw materials according to whether or not residue needs to be removed;
[0007] b. Place the first-class raw materials and the second-class raw materials into different chambers of the soaking and processing equipment, so that the first-class raw materials and the second-class raw materials are soaked and processed separately.
[0008] c. Soak the Jinhua ham and dried shrimp separately.
[0009] d. Mix the pre-treated dried ingredients, dried shrimp, edible salt, balsamic vinegar, sesame paste, and white sugar, place them in a high-pressure machine to press until tender, and add water after pressing to ensure a 100% yield.
[0010] e. Then, the mixture is ground and homogenized in a colloid mill to obtain the basic sauce base;
[0011] f. Transfer the obtained basic sauce base to a cooking pot, add yeast and pre-treated Jinhua ham, heat and stir, then add cornstarch to thicken, and obtain the finished sauce.
[0012] As a preferred technical solution, the dried raw materials include dried shiitake mushrooms, dried black boletus, dried tea tree mushrooms, dried hazelnut mushrooms, and dried kelp. Among them, dried shiitake mushrooms belong to a category of raw materials, and the residue needs to be removed after soaking in water.
[0013] As a preferred technical solution, in step b, the soaking water of the mushrooms is retained after the soaking process, and the mushroom water is used to replenish the water used in step d.
[0014] As a preferred technical solution, the high-pressure treatment in step d is 2.5-3 atmospheres, and the time is 45-60 minutes.
[0015] As a preferred technical solution, the grinding and homogenization process of the colloid mill in step e is repeated at least twice, and the rotation speed of the colloid mill is from 2500 r / min to 6000 r / min.
[0016] As a preferred technical solution, the soaking treatment equipment in step b performs cleaning treatment before and after soaking the first-class and second-class raw materials;
[0017] The soaking and processing equipment includes:
[0018] At least one set of first compartments is used to contain and store a type of raw material;
[0019] At least one second compartment is provided for storing the second type of raw materials;
[0020] The beam frame is used to support the first and second compartments;
[0021] The pool tank is equipped with spray pipes that correspond one-to-one with the first and second chambers, and the pool tank can collect the water sprayed out by the spray pipes.
[0022] The adjustment section is used to adjust the angle of the first and second chambers so that the first and second types of raw materials are sprayed and cleaned on the water surface, and are subjected to moving cleaning or static soaking below the water surface.
[0023] As a preferred technical solution, the first and second compartments are hinged to the beam frame, and the adjustment part includes a hydraulic cylinder mounted on the beam frame. The movable rod of the hydraulic cylinder is connected to a traction disc. The first and second compartments are movably connected to the traction disc through connecting plates. The hydraulic cylinder pushes the traction disc downward, causing the first and second compartments to pivot from bottom to top. The hydraulic cylinder also pushes the traction disc upward, causing the first and second compartments to pivot from top to bottom.
[0024] As a preferred technical solution, both the first and second chambers are equipped with two sets of baffles. The baffles at the top are used to restrict the first and second types of raw materials from being below the water surface during the static soaking process.
[0025] As a preferred technical solution, multiple sets of brush strips are provided on the inner sides of the first chamber, the second chamber, and the baffle. During the adjustment of the angle of the first chamber and the second chamber, the first type of raw material and the second type of raw material tumble under the motion of gravity and touch the brush strips, so that the mud and impurities on the first type of raw material and the second type of raw material fall off under the action of collision and washing.
[0026] As a preferred technical solution, the finished sauce obtained in step e is a semi-solid, fluid sauce with a water activity (Aw) of 0.80 to 0.85 at 25°C.
[0027] Compared with the prior art, the beneficial effects of the present invention are:
[0028] By utilizing a variety of mushrooms in synergy, a rich, full-bodied, and layered flavor experience is achieved that far surpasses that of a single sauce, meeting consumer demands. It does not require the use of oil-based methods, conforms to healthy eating, and uses high-temperature and high-pressure rapid maturation to shorten production time and processes, significantly reducing production costs. It is easy to automate production and can be widely used in various scenarios of Chinese cooking, such as stir-frying, braising, stewing, marinating, mixing noodles, hot pot dipping sauce, etc., greatly simplifying kitchen operations and improving food preparation efficiency and the stability of dish flavor.
[0029] By placing the first-class and second-class raw materials into different chambers of the soaking and processing equipment, the first-class and second-class raw materials undergo one washing, soaking, and a second washing, which achieves thorough cleaning and soaking and facilitates the subsequent slag removal process of the first-class raw materials. The whole process is easy and efficient, and no sorting is required. Attached Figure Description
[0030] Figure 1 This is a schematic diagram of the overall structure of the foaming treatment equipment;
[0031] Figure 2 This is a schematic diagram showing the connection relationship between the first and second compartments and the beam frame;
[0032] Figure 3 This is a schematic diagram showing the location distribution of the first and second compartments;
[0033] In the diagram: 1. First compartment; 2. Second compartment; 3. Beam frame; 4. Adjustment unit; 401. Hydraulic cylinder; 402. Traction disc; 403. Connecting plate; 5. Pool box; 501. Drain pipe; 6. Spray pipe; 601. Spray head; 7. Baffle. Detailed Implementation
[0034] The following is a detailed description of a cooking sauce production process according to an embodiment of the present disclosure, with reference to the accompanying drawings. To make the objectives, technical solutions, and advantages of this disclosure clearer, the technical solutions in the embodiments of this disclosure will be clearly and completely described below in conjunction with the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this disclosure.
[0035] Therefore, the following detailed description of embodiments of the present disclosure provided in conjunction with the accompanying drawings is not intended to limit the scope of the claimed disclosure, but merely to illustrate selected embodiments of the disclosure. All other embodiments obtained by those skilled in the art based on the embodiments of the present disclosure without inventive effort are within the scope of protection of the present disclosure.
[0036] A process for producing stir-fry sauce includes the following steps:
[0037] a. Dried ingredients include dried shiitake mushrooms, dried black boletus, dried tea tree mushrooms, dried hazel mushrooms, and dried kelp. Category I ingredients refer to those that require cleaning after soaking. Dried shiitake mushrooms belong to Category I. After soaking, the stems and roots of the mushrooms are often heavily lignified and have a hard texture, so they need to be cut off. Category II ingredients refer to those that do not require cleaning after soaking or only require simple preparation. Dried black boletus, dried tea tree mushrooms, dried hazel mushrooms, and dried kelp belong to Category II. These ingredients have fewer impurities after soaking, and the overall edibility of the ingredients is high.
[0038] b. By placing the first-class and second-class raw materials into different chambers of the soaking and processing equipment, the first-class and second-class raw materials are soaked and processed separately. This eliminates the need for sorting among the raw materials during the subsequent slag removal process, thereby improving the processing efficiency of the soaked raw materials. The soaking and processing equipment cleans the first-class and second-class raw materials before and after the soaking process. This cleaning process before and after the soaking process can effectively remove the mud, sand, impurities, etc. carried by the dried raw materials, thereby improving the quality of the stir-fry sauce.
[0039] See Figure 1-3 The foaming treatment equipment includes a first chamber 1, a second chamber 2, a beam frame 3, a pool box 5, and an adjustment unit 4.
[0040] The first compartment 1 is used to contain and store one type of raw material, and the second compartment 2 is used to contain and store two types of raw materials. Both the first compartment 1 and the second compartment 2 are made of food-grade stainless steel perforated plates, allowing water, mud, and impurities to pass freely while retaining the raw materials.
[0041] Both the first compartment 1 and the second compartment 2 are equipped with two sets of baffles 7, both of which are stainless steel mesh plates. The two sets of baffles 7 are connected and fixed to the first compartment 1 and the second compartment 2 by bolts. When needed, the bolts can be removed and the corresponding baffles 7 can be opened. When placing Class I and Class II raw materials, the first compartment 1 and the second compartment 2 are tilted downwards. By opening the top baffle 7, the weighed Class I raw materials (dried shiitake mushrooms) are placed into the first compartment 1, and the Class II raw materials (dried black porcini mushrooms, dried tea tree mushrooms, dried hazel mushrooms, and dried kelp) are placed into the second compartment 2. When removing Class I and Class II raw materials, the first compartment 1 and the second compartment 2 are tilted downwards. By opening the bottom baffle 7, the soaked Class I and Class II raw materials are discharged from the opening under the action of gravity, without the need for retrieval.
[0042] Below the beam frame 3, there is a pool box 5. The bottom of the pool box 5 has a bucket-shaped structure and is equipped with a drain pipe 501 to facilitate the discharge of water, mud and impurities. Above the pool box 5, there are spray pipes 6 that correspond one-to-one with the first chamber 1 and the second chamber 2. The spray pipes 6 are equipped with multiple sets of nozzles 601, and the pool box 5 can collect the water sprayed from the spray pipes 6. The water output (pressure) of each spray pipe 6 can be independently controlled and adjusted. The pool box 5 collects all the spray water, as well as the water drained from the first chamber 1 and the second chamber 2. The washing water before and after soaking can be collected in the pool box 5 for the first and second types of raw materials to be washed underwater. The water during the soaking process is clear water. After soaking, it becomes mushroom water (take the upper clear liquid) and needs to be retained for use in subsequent steps.
[0043] The first chamber 1 and the second chamber 2 are respectively hinged to the beam frame 3. The adjustment part 4 is used to adjust the angle of the first chamber 1 and the second chamber 2 so that the first type of raw material and the second type of raw material are sprayed and cleaned on the water surface, and are subjected to moving cleaning or static soaking under the water surface. The adjustment part 4 includes a hydraulic cylinder 401 installed on the beam frame 3. The movable rod of the hydraulic cylinder 401 is connected to the traction disc 402. The first chamber 1 and the second chamber 2 are respectively movably connected to the traction disc 402 through the connecting plate 403.
[0044] Hydraulic cylinder 401 pushes traction disc 402 downward, causing the first compartment 1 and the second compartment 2 to pivot from bottom to top. Hydraulic cylinder 401 pushes traction disc 402 upward, causing the first compartment 1 and the second compartment 2 to pivot from top to bottom. It can precisely control the first compartment 1 and the second compartment 2 to pivot synchronously around their hinge point with the beam frame 3, thereby changing the angle of the first compartment 1 and the second compartment 2, so that the first compartment 1 and the second compartment 2 can enter or leave the water surface.
[0045] Multiple sets of brush strips are provided on the inner sides of the first chamber 1, the second chamber 2, and the baffle 7. During the adjustment of the angle of the first chamber 1 and the second chamber 2, the first type of raw material and the second type of raw material tumble under the motion of gravity and touch the brush strips, so that the mud and impurities on the first type of raw material and the second type of raw material fall off under the action of collision and brushing.
[0046] The steps of the soaking treatment equipment for primary cleaning, soaking, and secondary cleaning are as follows:
[0047] First cleaning: Spray pipe 6 sprays clean water into the first chamber 1 and the second chamber 2 to rinse the Class I and Class II raw materials. During this process, hydraulic cylinder 401 pushes traction disc 402 to move vertically back and forth, causing the first chamber 1 and the second chamber 2 to pivot back and forth (on the water surface), causing the mud, sand, and impurities on the Class I and Class II raw materials to fall off under the action of collision and scrubbing. During this process, water continuously falls into the pool tank 5 for collection. When the preset water level is reached, hydraulic cylinder 401 pushes traction disc 402 to move vertically back and forth again (greater than the preset water level). The stroke of hydraulic cylinder 401 (action one) drives the first chamber 1 and the second chamber 2 to pivot back and forth, causing the first and second types of raw materials to repeatedly enter and leave the water body of the tank 5. The dry first and second types of raw materials move violently in the water, collide with each other, and repeatedly rub against the brush strips set on the inner wall of the chamber and the baffle 7, and are washed by the high speed of the water flow. The mud and sand in the folds and gaps are washed out until the water level of the tank 5 reaches the preset water level two. Then, the drain pipe 501 is opened to drain all the water, mud and sand and impurities in the tank 5. One cleaning takes 20-30 minutes.
[0048] Intermediate soaking: Close the drain pipe 501, and the hydraulic cylinder 401 pushes the traction disc 402 downward to keep the first chamber 1 and the second chamber 2 vertical. The spray pipe 6 injects clean water into the tank 5 until the water level reaches level 2, at which point the spray pipe 6 stops. The first and second types of raw materials are soaked separately. Under the obstruction of the top baffle 7, the first and second types of raw materials are below the water surface during the static soaking process, so that the first and second types of raw materials can absorb water and expand evenly and fully, achieving full soaking. The soaking time is 2-3 hours. After soaking, the clear liquid from the top is taken for use in subsequent steps. Then, the remaining liquid and the dust and impurities that fell off during soaking are completely discharged from the tank 5.
[0049] Secondary cleaning: Spray pipe 6 sprays clean water into the first chamber 1 and the second chamber 2 to rinse the Class I and Class II raw materials. During this process, hydraulic cylinder 401 pushes traction disc 402 to move vertically back and forth, causing the first chamber 1 and the second chamber 2 to rotate back and forth (on the water surface), causing the mud and impurities on the Class I and Class II raw materials to fall off under the action of collision and scrubbing. During this process, water continues to fall into the pool tank 5 for collection. When the preset water level 1 is reached, hydraulic cylinder 401 pushes traction disc 402 to move vertically back and forth (a longer stroke than the first action of hydraulic cylinder 401), causing the first chamber 1 and the second chamber 2 to rotate back and forth, causing the Class I and Class II raw materials to repeatedly enter and leave the water in the pool tank 5. The Class I and Class II raw materials that have absorbed water and expanded are rinsed and washed until the water level in the pool tank 5 reaches the preset water level 2. Then, drain pipe 501 is opened to discharge all the water, mud, sand and impurities in the pool tank 5. One cleaning takes 5-10 minutes.
[0050] c. Jinhua ham and dried shrimp need to be soaked separately. As a cured product, Jinhua ham is high in salt and hard in texture, so it needs to be soaked in clean water separately to desalinate and soften. It is not suitable to share the soaking water with other ingredients. Dried shrimp are dried sea shrimp. The purpose of soaking is to soften them and remove any possible small shrimp shell impurities. Their soaking water may have a fishy smell, so it is also suitable to soak them with other ingredients. This avoids the salty and fishy water produced during the soaking of Jinhua ham and dried shrimp being absorbed by the dried ingredients, thus achieving the processing of various ingredients according to their needs.
[0051] d. Mix the pre-treated dried ingredients, dried shrimp, edible salt, balsamic vinegar, sesame paste, and white sugar, place them in a high-pressure machine to press until tender, and add water after pressing to ensure a 100% yield.
[0052] Mix the pre-treated raw materials (Type I and Type II), dried shrimp, edible salt, balsamic vinegar, sesame paste, and white sugar, and add them into the inner liner of the high-pressure equipment according to the formula ratio. Sesame paste can provide aroma, and its oil and protein also serve as flavor carriers and precursors of emulsifiers.
[0053] The high-pressure treatment conditions are 2.5-3 atmospheres, 45-60 minutes, and the temperature inside the pot can reach about 130-135℃. This effectively kills most of the microbial vegetative bodies carried in the raw materials. The high temperature and pressure can quickly penetrate plant cell walls and animal tissues, causing tough mushroom fibers, kelp polysaccharide gels, dried shrimp chitin, etc. to soften and hydrolyze. The materials reach a cooked state in a short time. The solubility and diffusion rate of the flavor substances of mushrooms increase dramatically under high temperature and pressure, and can quickly enter the aqueous and oil phases of the sauce, promoting the Maillard reaction to produce rich aroma substances.
[0054] After high-pressure pressing, the material is released from the pot. At this time, due to the evaporation of moisture and high-temperature concentration, mushroom water is added to the cooked material and stirred to mix it. The final total weight of the material is restored to the initial weight of all dry and wet raw materials, with a yield of 100%. This ensures the constant solid content of each batch of product, which is the basis for the consistency of product taste. The water-soluble flavor substances, flavor amino acids and vitamins in the mushroom water are added to the cooked material to enhance the fresh and fragrant flavor.
[0055] e. Then, the mixture is ground and homogenized in a colloid mill to obtain the basic sauce base. The grinding and homogenization process in the colloid mill is repeated at least twice. The rotation speed of the colloid mill is 2500 r / min to 6000 r / min. The first grinding mainly plays the role of coarse crushing and preliminary mixing, breaking large pieces of mushrooms, kelp, etc. into coarse slurry. After the second grinding, the material is further refined, the particle size distribution range is narrowed, and the components such as oil, water, polysaccharides, and proteins are promoted to form a more stable emulsion or colloidal dispersion system, preventing stratification during storage.
[0056] f. Transfer the obtained basic sauce base to a cooking pot, add yeast extract and pre-treated Jinhua ham (diced), heat and stir, then add cornstarch to thicken, resulting in the finished sauce. The yeast extract combines with the umami substances already present in the basic sauce base, greatly enhancing the overall flavor richness and fullness, while also imparting a complex flavor similar to broth. The final heating of the Jinhua ham avoids excessive softening under high pressure, which would result in a loss of texture. At the same time, it releases the salty and savory flavor and integrates it into the sauce, providing a certain chewiness when eating the finished sauce. Under the thermal gelatinization effect, the cornstarch increases the viscosity of the sauce, achieving ideal semi-solid fluidity. After filling and cooling, it becomes the finished sauce. The water activity of the finished sauce at 25℃ is strictly controlled between 0.80 and 0.85, creating an environment unfavorable to the growth of most spoilage microorganisms and pathogens, reducing the addition of chemical preservatives, and achieving a longer shelf life.
[0057] The stir-fry sauce obtained through the above production process utilizes a variety of mushrooms to create a rich, full-bodied, and layered flavor experience that far surpasses that of a single sauce, meeting consumer demand. It does not require the use of oil-based methods, conforms to healthy eating, and uses high temperature and high pressure for rapid maturation to shorten production time and processes, significantly reducing production costs. It is easy to automate production and can be widely used in various scenarios of Chinese cooking, such as stir-frying, braising, stewing, marinating, mixing noodles, hot pot dipping sauce, etc., greatly simplifying kitchen operations and improving food preparation efficiency and the stability of dish flavor.
[0058] By placing the first-class and second-class raw materials into different chambers of the soaking and processing equipment, the first-class and second-class raw materials undergo one washing, soaking, and a second washing, which achieves thorough cleaning and soaking and facilitates the subsequent slag removal process of the first-class raw materials. The whole process is easy and efficient, and no sorting is required.
[0059] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.
Claims
1. A process for producing stir-fry sauce, characterized in that, Includes the following steps: a. Take dry raw materials and classify them into Category I and Category II raw materials according to whether or not residue needs to be removed; b. Place the first-class raw materials and the second-class raw materials into different chambers of the soaking and processing equipment, so that the first-class raw materials and the second-class raw materials are soaked and processed separately. c. Soak the Jinhua ham and dried shrimp separately. d. Mix the pre-treated dried ingredients, dried shrimp, edible salt, balsamic vinegar, sesame paste, and white sugar, place them in a high-pressure machine to press until tender, and add water after pressing to ensure a 100% yield. e. Then, the mixture is ground and homogenized in a colloid mill to obtain the basic sauce base; f. Transfer the obtained basic sauce base to a cooking pot, add yeast and pre-treated Jinhua ham, heat and stir, then add cornstarch to thicken, and obtain the finished sauce.
2. The process for producing a stir-fry sauce according to claim 1, characterized in that, The dried ingredients include dried shiitake mushrooms, dried black porcini mushrooms, dried tea tree mushrooms, dried hazelnut mushrooms, and dried kelp. Among them, dried shiitake mushrooms belong to a category of ingredients and need to be soaked in water to remove the residue.
3. The process for producing a stir-fry sauce according to claim 1, characterized in that, In step b, the soaking water from the mushrooms is retained after the soaking process. This mushroom water is used to replenish the water needed in step d.
4. The production process of a stir-fry sauce according to claim 1, characterized in that, In step d, the high-pressure treatment is carried out at 2.5-3 atmospheres for 45-60 minutes.
5. The process for producing a stir-fry sauce according to claim 1, characterized in that, The grinding and homogenization process of the colloid mill in step e is repeated at least twice, with the rotation speed of the colloid mill ranging from 2500 r / min to 6000 r / min.
6. The process for producing a stir-fry sauce according to claim 1, characterized in that, The soaking equipment in step b performs cleaning treatment before and after soaking the first-class and second-class raw materials; The foaming and processing equipment includes: At least one set of first compartments is used to contain and store a type of raw material; At least one second compartment is provided for storing the second type of raw materials; The beam frame is used to support the first and second compartments; The pool tank is equipped with spray pipes that correspond one-to-one with the first and second chambers, and the pool tank can collect the water sprayed out by the spray pipes. The adjustment section is used to adjust the angle of the first and second chambers so that the first and second types of raw materials are sprayed and cleaned on the water surface, and are subjected to moving cleaning or static soaking below the water surface.
7. The process for producing a stir-fry sauce according to claim 6, characterized in that, The first and second compartments are hinged to the beam frame respectively. The adjustment part includes a hydraulic cylinder installed on the beam frame. The movable rod of the hydraulic cylinder is connected to a traction disc. The first and second compartments are movably connected to the traction disc through connecting plates respectively. The hydraulic cylinder pushes the traction disc to move downward, causing the first and second compartments to pivot from bottom to top. The hydraulic cylinder pushes the traction disc to move upward, causing the first and second compartments to pivot from top to bottom.
8. The process for producing a stir-fry sauce according to claim 6, characterized in that, Both the first and second chambers are equipped with two sets of baffles. The baffle at the top is used to restrict the first and second types of raw materials from being below the water surface during the static soaking process.
9. The process for producing a stir-fry sauce according to claim 8, characterized in that, Multiple sets of brush strips are provided on the inner sides of the first chamber, the second chamber, and the baffle. During the adjustment of the angle of the first chamber and the second chamber, the first and second types of raw materials tumble under gravity and touch the brush strips, causing the mud and impurities on the first and second types of raw materials to fall off under the action of collision and brushing.
10. The process for producing a stir-fry sauce according to claim 1, characterized in that, The finished sauce obtained in step e is a semi-solid, fluid sauce with a water activity (Aw) of 0.80 to 0.85 at 25°C.