CN101124977A - Sea-buckthorn flavoring and its production method - Google Patents
Sea-buckthorn flavoring and its production method Download PDFInfo
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- CN101124977A CN101124977A CNA2007101523374A CN200710152337A CN101124977A CN 101124977 A CN101124977 A CN 101124977A CN A2007101523374 A CNA2007101523374 A CN A2007101523374A CN 200710152337 A CN200710152337 A CN 200710152337A CN 101124977 A CN101124977 A CN 101124977A
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Abstract
The present invention discloses a producing method for the sallow thorn seasoning in the foodstuff field, and the product produced by the method fills the blank of the market. The method uses the Fructus Hordei Germinatus as the main material, and according to the material and amount regulated on the prescription, the fruit juice, the vegetable juice, the edible oil, the delicate flavour agent, the salt, the edible acid, the stabilizing agent, the antiseptic, the sugar, the sweeting agent and the celery seeds and so on are added for preparing and filling. The product is mainly used for the seasoning of burning, baking, frying, frying dish, salad, soup and bread, etc.
Description
Technical field food uses the fructus hippophae raw material to be aided with the flavouring that other flavoring, additive are made.
Background technology flavouring industrial development both at home and abroad in recent years is very fast, product is multifarious, embrace a wide spectrum of ideas, in these products, be not the flavouring of raw material regrettably with the fructus hippophae, and restrict this Products Development, mainly be people to sea-buckthorn composition and can be not enough, how develop this product as material of spice understanding? with wherein? how appropriate design formula for a product? how to formulate the requirement of supplementary material? use what supplementary material? what are used? how to test? how to operate in the production etc. is a difficult problem of the present invention.
Summary of the invention sea-buckthorn flavoring of the present invention still belongs to the market vacancy at present, research practice repeatedly through the inventor, sum up complete product development and the production decision of a cover, solved problems such as product variety is single, range of application is little, product color is not vivid, local flavor is not outstanding, aftertaste is short, mouthfeel is poor, store easy brown stain for a long time or fade, freshness date is wayward.The product that this invention is made is fit to popular demand to its nutrition and taste, is exclusively used in burnings, bakes, explodes, the seasoning of aspects such as cooking, cold vegetable dish in sauce, soup class, wheaten food, ready-to-eat food.
Technical scheme of the present invention is:
With sea-buckthorn juice or sea-buckthorn juice and fruit or sea-buckthorn juice and vegetables or sea-buckthorn juice the magma of mixing with vegetables and fruit, raw material and consumption by regulation in the prescription, add white sugar or sweetener, light-coloured vinegar or rice vinegar or fruit vinegar, tasty agents, emulsifying agent, flavoring agent, thickener, stabilizing agent, antioxidant, anticorrisive agent, salt, sauce or soy sauce, mustard meal or oil, chilli powder or oil, vegetable oil, citric acid, spice: ginger, bay, Chinese prickly ash, garlic, capsicum, pepper, cloves, fennel seeds, lindera glauca, Chinese cassia tree, horseradish, nutmeg, ceriander seed, turmeric, sweet basil, onion, curry powder, processes such as five-spice powder are selected, removal of impurities, clean, fragmentation or pulverizing, heat up, mix, stir, allotment, sterilization, whether filling and sealing sterilizes according to circumstances once more, slaking is made.
Supplementary material consumption commonly used in this production of condiments is:
Sea-buckthorn juice 5--55% vegetable juice 0--35%
Fruit syrup 0--30% vegetable oil 0--40%
Salt 0--12% white sugar 0--25%
Light-coloured vinegar 0--10% glacial acetic acid 0--5%
Fruit vinegar 0--20% rice vinegar 0--30%
Citric acid 0--0.6% malic acid 0--0.4%
Soy sauce 0--20% flour paste or thick broad-bean sauce 0--35%
Fen, shallow lake 0--3% mustard meal or oil are an amount of to be used
Chilli powder or oil require increase and decrease to use according to pungent
Spice requires increase and decrease to use according to taste
Other sweetener, emulsifying agent, flavoring agent, thickener, stabilizing agent, antioxidant, anticorrisive agent, the consumption of pressing food additives sanitary standard GB2760-1996 regulation uses.
The present invention can be according to the application target of different flavouring, different sense organ requirements, different prices and cost, used different raw material, different consumptions, in above-mentioned supplementary material amount ranges, the technical staff of the industry can develop into the various Chinese styles of numerous different materials and consumption or the prescription of Western-style flavouring.
The invention has the beneficial effects as follows:
Fructus hippophae just has the good reputation of " the magical fruit " of " vitamin treasure-house ", " long-lived fruit ", comprehensive nutrition since ancient times, and medicine-food two-purpose of its fruit is worth to people pursue health to be advocated.
Seabuckthorn tree is grown in the barren desert, and it is not afraid of in freezing winter and in sultry summer, and the dust storm arid is extremely strong shrub of a kind of vitality or dungarunga plant.
Along with closing on of desertification, people concede the land to forestry, the sand control sand prevention, and the reinforcement of prevention soil and water loss consciousness, the exploitation sea buckthorn resources is cultivated plantation artificial forest, preserves the ecological environment, and the improvement work that brings benefit to the next generation starts.We know that seabuckthorn plant all is precious from head to foot, and active development utilizes sea buckthorn resources, to promoting the plantation of sea-buckthorn woods, improves environment, and special meaning is arranged.
The specific embodiment is described with technical scheme, and the present invention is by following requirement implementation and operation.
[one] supplementary material requirement
(1) sea-buckthorn juice: can contain pulp, pericarp, can be inspissated juice, Normal juice, the clear juice that filters out;
(2) vegetables: can be underflow or purees such as tomato, carrot, garlic, onion, capsicum;
(3) fruit: can be puree or clear juice such as apple, pears, hawthorn, date;
(4) rice vinegar: full fermented vinegar;
(5) fruit vinegar: can be any vinegar in the fruit;
(6) edible oil: refer to the salad oil in soybean oil, peanut oil, rape seed oil, the Semen Benincasae oil or the wet goods that is in harmonious proportion;
(7) sweetener: can be that Aspartame, acesulfame potassium, HFCS or malt syrup, Sucralose etc. are single uses or mixing usefulness;
(8) emulsifying agent: one or both or the two or more mix preparations that can be water-in-oil type or oil-in-water type;
(9) thickener: available gelling agent, thickeners such as xanthans, guar gum, konjac glucomannan, pectin, alginic acid propane diols fat, starch, converted starch;
(10) tasty agents: with monosodium glutamate or add IMP or the aginomoto of GMP, sodium succinate, nucleotides etc.;
(11) flavoring agent: refer to glycine, alanine, yeast extract, hydrolyzed vegetable protein or HAP etc.;
(12) stabilizing agent: composite phosphate, EDTA etc.;
(13) antioxidant: BHA, BHT, sodium isoascorbate, VE, Tea Polyphenols etc.;
(14) anticorrisive agent: can be sodium Diacetate, dehydro sodium acetate, potassium sorbate etc.;
(15) chilli oil: with peanut oil or soybean oil or rape seed oil or Semen Benincasae oil, fried dried hot pepper, green onion, ginger, purple perilla explode to being buff, pull green onion, ginger, capsicum, purple perilla out, will make after the oil filtration;
(16) mustard: make mustard sauce.Add peanut oil, white sugar, vinegar, the mustard perfume (or spice) of making is peppery, flavor is dense, tasty and refreshing;
(17) spice: refer to ginger, bay, Chinese prickly ash, pepper, cloves, fennel seeds, lindera glauca, Chinese cassia tree, horseradish, nutmeg, ceriander seed, turmeric, sweet basil, onion, curry powder, five-spice powder etc.;
(18)......。
[two] prescription and operation
1. pungent material
A, prescription beans distinguish that sauce 500 gram, sweet and sour 500 grams, sea-buckthorn juice 85 grams, mashed garlic 30 grams, fine and soft 30 grams of onion, Paprika 40 grams, salad oil 200 grams, emulsifying agent 0.2 gram, antioxidant are an amount of.
B, operation distinguish that with beans sauce makes young pilose antler, and frying pan is inserted on the fire, add salad oil, emulsifying agent burns heat, put into mashed garlic, onion young pilose antler, beans distinguish sauce young pilose antler, Paprika, mustard meal fry saturating after, add sweet and sour, sea-buckthorn juice and boil.
2. sea-buckthorn sauce
A, 15 kilograms in the sea-buckthorn juice of filling a prescription, 6 kilograms of rice vinegars, 0.5 kilogram in glacial acetic acid, 6 kilograms of granulated sugar, 1 kilogram of salt, 1 kilogram of onion, pimiento 50 grams, Chinese cassia tree 50 grams, cloves 35 grams, mace 10 grams, garlic 10 restrain, stabilizing agent is an amount of.
B, operation are cut into filament with onion, and the head of garlic is cut into smalls, and will cleaning that spice can be washed pulverized or smashed to pieces; In jacketed pan, add an amount of water and rice vinegar and glacial acetic acid, add various spices again and boil filter residue, add sugar, salt, stabilizing agent, sea-buckthorn juice, onion silk, head of garlic end, treat that sugar, salt dissolve after, after the sieve aperture filtration by the 0.6-0.8 millimeter, filling and sealing.
3. fruit Rong sauce
A, 15 kilograms in prescription sea-buckthorn sauce, 20 kilograms of ciders, 20 kilograms of haw juices, 4 kilograms of carrot juices, 4 kilograms in jujube juice, 4 kilograms in onion juice, 48 kilograms of granulated sugar, 0.2 kilogram of monosodium glutamate, flavoring agent are an amount of, 32 kilograms of salt, 5 kilograms in capsicum, 4 kilograms of black peppers, 2 kilograms of nutmegs, 4 kilograms of cloves, and 1 kilogram of spiceleaf, 1 kilogram of fennel seeds, 2 kilograms on cassia bark, 2 kilograms in ginger, 2 kilograms in garlic, thickener are an amount of, 3 liters in glacial acetic acid.
B, operation spice are pulverized to boil and are filtered standbyly, and thickener and white sugar are mixed all, together add together with other raw material and do not stop stirring in the pot, and slow fire boils, and all raw materials are fully dissolved, and mixes, and adds glacial acetic acid after the cooling again, seals slaking and uses after 15 days.
4. sweet sour juice
A, 100 kilograms in prescription sea-buckthorn sauce, 100 kilograms of white sugar, 10 kilograms of salt, green onion, ginger, each 10 kilograms of garlics, thickener 6-10 kilogram, 6 kilograms of fruit vinegars, pigment and anticorrisive agent are an amount of.
B, operation green onion, ginger, garlic are smashed to pieces, boil truce in about 30 minutes with suitable quantity of water, and filtered juice is standby; Sea-buckthorn sauce, white sugar, salt are together added in the filtrate, the stirring that does not stop, slow fire is to boiling, and the back of ceasing fire adds thickener, anticorrisive agent is mixed all, and behind colloid mill, adding vinegar, pigment make pH value reduce to 3, mix equal can.
5. fried roasting juice
Each is an amount of for A, 10 kilograms in soy sauce of prescription, 5.5 kilograms of white sugar, 0.4 kilogram of salt, 0.1 kilogram of hydrolyzed vegetable protein, 0.8 kilogram in sea-buckthorn slurry, 0.2 kilogram of onion, 0.1 kilogram of garlic juice, ginger powder 60 grams, chilli powder 40 grams, starch and fumet.
Add suitable quantity of water in B, operation chilli powder and the ginger powder and be heated to little boiling, boiling truce in 30 minutes approximately and filtering standby; Onion is broken into puree, the garlic making beating, garlic juice is standby; With soy sauce, white sugar, onion mud, garlic juice mixing and stirring, and the filtrate of spices added, add thermal agitation, add hydrolyzed vegetable protein, fumet, starch, constantly stir, to the truce of boiling, behind homogeneous, can is finished product with slow fire.
6. curry paste
A, 80 kilograms in prescription 800 kilograms in water, sea-buckthorn slurry, 60 kilograms of honey, 25 kilograms of soybean oils, 30 kilograms of broken onions, 10 kilograms in broken garlic, 3 kilograms of curry powders, 3 kilograms in turmeric, 3 kilograms in ginger powder, 3 kilograms in fennel seeds powder, 3 kilograms in coriander seed powder, 3 kilograms of black peppers, BHA+BHT are an amount of.
B, operation soybean oil are put into the jacketed pan heating, add whole spices, and frying adds curry powder, sea-buckthorn slurry, water, honey again more than 1 hour, boil to boiling 10 minutes, then at insulation more than 85 ℃ 20-30 minute, filling bottle while hot.
7. barbecue sauce
A, 400 kilograms in water of prescription, 280 kilograms in sea-buckthorn slurry, 380 kilograms of glucose syrups, 20 kilograms of light-coloured vinegars, 23 kilograms of starch, 4 kilograms of citric acids, 20 kilograms in broken carrot, 15 kilograms of broken onions, 1 kilogram of garlic powder, 1 kilogram of onion powder, 1 kilogram of mustard meal, 0.5 kilogram of chilli powder, 0.5 kilogram of black pepper, 0.5 kilogram in ginger powder, 0.5 kilogram in fennel seeds powder, 0.5 kilogram in coriander seed powder.
B, operation be water, glucose syrup, citric acid, broken vegetables, spice, add be stirred in the jacketed pan boil after, add entry and starch slowly, gelatinization stops heating after 10 minutes, be incubated after 20-30 minute, the adding light-coloured vinegar is in filling bottle capping while hot more than 85 ℃.
⑧......。
Application target according to different flavouring, different sense organ requirements, different prices and cost, used different raw material, different consumptions, the technical staff of the industry suitably adjusts the materials structure with reference to supplementary material and amount ranges and the above embodiments that this paper provides, can develop into the prescription of numerous different materials and consumption.
Spice in the supplementary material that the present invention uses, edible oil, salt, sauce, vinegar, capsicum, mustard, white sugar, monosodium glutamate etc. are all industry technical staff and are familiar with flavoring commonly used.Other as: anticorrisive agent, sweetener, emulsifying agent, thickener, stabilizing agent, antioxidant etc. use according to the consumption of the GB2760 of food additives countries standard code.
Claims (4)
1. sea-buckthorn flavoring, it is characterized in that, use the magma of sea-buckthorn juice or sea-buckthorn juice and fruit or sea-buckthorn juice and vegetables or sea-buckthorn juice and vegetables and fruit, according to the application target and the sense organ requirement of different flavouring, add the supplementary material in following: white sugar or sweetener, light-coloured vinegar or rice vinegar or fruit vinegar, sauce or soy sauce, mustard meal or oil, chilli powder or oil, vegetable oil, citric acid and malic acid, spice, tasty agents, emulsifying agent, flavoring agent, thickener, stabilizing agent, antioxidant, anticorrisive agent make to use the flavouring of sea-buckthorn juice raw material as characteristic.
2. sea-buckthorn flavoring according to claim 1 is characterized in that, the supplementary material consumption in the sea-buckthorn flavoring is:
Sea-buckthorn juice 5--55% vegetable juice 0-35%
Fruit syrup 0--30% vegetable oil 0--40%
Salt 0--12% white sugar 0--25%
Light-coloured vinegar 0--10% glacial acetic acid 0--5%
Fruit vinegar 0--20% rice vinegar 0-30%
Citric acid 0--0.6% malic acid 0--0.4%
Soy sauce 0--20% flour paste or thick broad-bean sauce 0--35%
Fen, shallow lake 0--3% mustard meal or oil are an amount of to be used
Chilli powder or oil require increase and decrease to use according to pungent
Spice requires increase and decrease to use according to taste
Other sweetener, emulsifying agent, flavoring agent, thickener, stabilizing agent, antioxidant, anticorrisive agent, the consumption of pressing food additives sanitary standard GB2760-1996 regulation uses.
3. sea-buckthorn flavoring according to claim 1 is characterized in that: according to the supplementary material and the consumption thereof of regulation in the claim 2, therefrom select the flavouring that sea-buckthorn juice composition manufactures that contains that the part supplementary material is combined into for use.
4. realize the production method of the described sea-buckthorn flavoring of claim 1, it is characterized in that:
(1) fructus hippophae broken juice removes removal core and obtains sea-buckthorn juice;
(2) vegetables are cleaned and to squeeze the juice or make puree;
(3) fruit clean to remove removal core and squeezes the juice or break into puree;
(4) capsicum is made powder or makes chilli oil;
(5) mustard can directly use or make mustard sauce or mustard oil;
(6) spice is through selecting removal of impurities, and that can wash will clean, pulverize or fragmentation after fry or boil to filter or directly add and use;
(7) following supplementary material ready for use: vegetable oil, salt, flour paste, thick broad-bean sauce, soy sauce, light-coloured vinegar, rice vinegar, fruit vinegar, glacial acetic acid, citric acid, malic acid, white sugar;
(8) other food additives: sweetener, tasty agents, emulsifying agent, flavoring agent, thickener, stabilizing agent, antioxidant, anticorrisive agent ready for use;
(9) according to the materials and the consumption of regulation in the prescription, add the raw material that has in the prescription, what do not have does not add, and demonstrates as follows:
At first sea-buckthorn juice is added in the jacketed pan, start stirring, add vegetable juice or vegetable puree or other fruit juice, soy sauce, heat up 70 ℃; Thickener and its 6-10 white sugar is doubly mixed all, slowly is sprinkled into, and the white sugar that lefts in dissolves and filters in the back adding pot; Vegetable oil is heated to little boiling, and adds in the pot behind the adding emulsifiers dissolve; Salt, anticorrisive agent, spice, antioxidant, stabilizing agent, sweetener, tasty agents, flavoring agent are added in the pot; Mustard meal or oil, chilli powder or oil, flour paste or thick broad-bean sauce are added in the pot; Add fruit vinegar, rice vinegar, light-coloured vinegar, glacial acetic acid, citric acid, malic acid at last; Under not stopping to stir by colloid mill or homogenizer after, give birth to temperature to 87 ℃, kept 10 minutes, can while hot, seal; When feed temperature is lower than 85 ℃, need two-stage sterilization behind the filling and sealing; Naturally after cooling or machinery are cooled to normal temperature, enter freezer, 10 ℃ of storehouse temperature--18 ℃, slaking was dispatched from the factory after ten days.
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| CNA2007101523374A CN101124977A (en) | 2007-09-27 | 2007-09-27 | Sea-buckthorn flavoring and its production method |
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| CNA2007101523374A CN101124977A (en) | 2007-09-27 | 2007-09-27 | Sea-buckthorn flavoring and its production method |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101711573B (en) * | 2009-04-30 | 2012-07-25 | 孙艳萍 | Sea-buckthorn soybean sauce and preparation method thereof |
| CN102077980B (en) * | 2009-11-26 | 2013-04-03 | 东莞市百味佳食品有限公司 | Salad sauce with mustard flavor and preparation method thereof |
| CN103251024A (en) * | 2013-04-18 | 2013-08-21 | 石台县山园食品有限公司 | Fruit and vegetable compound seasoning and production method thereof |
| CN103637155A (en) * | 2013-12-18 | 2014-03-19 | 天津市利民调料有限公司 | Fishing sauce and making method thereof |
| CN103948004A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Fruit and vegetable beef sauce and preparation method thereof |
| CN105475948A (en) * | 2015-11-26 | 2016-04-13 | 佛山市海天(高明)调味食品有限公司 | Local flavor seasoning juice and production method thereof |
| CN106174417A (en) * | 2016-07-22 | 2016-12-07 | 秭归帝元食品罐头股份有限公司 | A kind of rice fruit jelly paste and preparation method thereof |
| CN108634291A (en) * | 2018-06-28 | 2018-10-12 | 珠海天禾食品有限公司 | A kind of Huang wasabi and preparation method thereof |
| CN109588499A (en) * | 2019-01-08 | 2019-04-09 | 大连金达调味品有限公司 | A kind of complex flavor oil and preparation method thereof |
| CN111150040A (en) * | 2020-03-02 | 2020-05-15 | 黄金成 | Functional chicken essence and preparation method thereof |
| CN111513295A (en) * | 2020-05-09 | 2020-08-11 | 内蒙古红太阳食品有限公司 | Boiling-resistant sour and hot beef tallow hotpot condiment and preparation method thereof |
| CN111972651A (en) * | 2020-08-31 | 2020-11-24 | 金葵食品科技（大连）股份有限公司 | Horseradish sauce and preparation method thereof |
-
2007
- 2007-09-27 CN CNA2007101523374A patent/CN101124977A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101711573B (en) * | 2009-04-30 | 2012-07-25 | 孙艳萍 | Sea-buckthorn soybean sauce and preparation method thereof |
| CN102077980B (en) * | 2009-11-26 | 2013-04-03 | 东莞市百味佳食品有限公司 | Salad sauce with mustard flavor and preparation method thereof |
| CN103251024A (en) * | 2013-04-18 | 2013-08-21 | 石台县山园食品有限公司 | Fruit and vegetable compound seasoning and production method thereof |
| CN103637155A (en) * | 2013-12-18 | 2014-03-19 | 天津市利民调料有限公司 | Fishing sauce and making method thereof |
| CN103948004A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Fruit and vegetable beef sauce and preparation method thereof |
| CN105475948A (en) * | 2015-11-26 | 2016-04-13 | 佛山市海天(高明)调味食品有限公司 | Local flavor seasoning juice and production method thereof |
| CN106174417A (en) * | 2016-07-22 | 2016-12-07 | 秭归帝元食品罐头股份有限公司 | A kind of rice fruit jelly paste and preparation method thereof |
| CN108634291A (en) * | 2018-06-28 | 2018-10-12 | 珠海天禾食品有限公司 | A kind of Huang wasabi and preparation method thereof |
| CN109588499A (en) * | 2019-01-08 | 2019-04-09 | 大连金达调味品有限公司 | A kind of complex flavor oil and preparation method thereof |
| CN111150040A (en) * | 2020-03-02 | 2020-05-15 | 黄金成 | Functional chicken essence and preparation method thereof |
| CN111513295A (en) * | 2020-05-09 | 2020-08-11 | 内蒙古红太阳食品有限公司 | Boiling-resistant sour and hot beef tallow hotpot condiment and preparation method thereof |
| CN111972651A (en) * | 2020-08-31 | 2020-11-24 | 金葵食品科技（大连）股份有限公司 | Horseradish sauce and preparation method thereof |
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