CN102362657A - Preparation method of braising-flavor seasoning powder - Google Patents
Preparation method of braising-flavor seasoning powder Download PDFInfo
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- CN102362657A CN102362657A CN201110278151XA CN201110278151A CN102362657A CN 102362657 A CN102362657 A CN 102362657A CN 201110278151X A CN201110278151X A CN 201110278151XA CN 201110278151 A CN201110278151 A CN 201110278151A CN 102362657 A CN102362657 A CN 102362657A
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Abstract
The invention relates to a preparation method of braising-flavor seasoning powder, which comprises the following steps of: taking green Chinese onions and garlic, removing dry leaves, cleaning, chopping, crushing in a colloid mill, putting into a reaction kettle, agitating, then adding water, beef fat, hydrolyzed vegetable proteins, edible oil, aniseed powder, cinnamon powder, pepper powder, angelica root powder, soy sauce, glucose, aniseed oil resin and cinnamon oil resin, hermetically closing the reaction kettle, agitating and heating to 120-130 DEG C, maintaining the temperature for 180min, stopping heating, cooling to 60 DEG C, adding butylated hydroxyanisole (BHA), modified starch and maltodextrin, agitating for 20min, passing through the colloid mill, passing through a 40-mesh sieve, homogenizing at 20-30MPa, and conducting spray drying at air inlet temperature being 160-190 DEG C and air outlet temperature being 70-90 DEG C to obtain the braising-flavor seasoning powder. The braising-flavor seasoning powder prepared by using the method has the very typical characteristic braising flavor of northern foods, the natural sense is good and the cooking feeling is strong.
Description
Technical field
The present invention relates to the food ingredient field, particularly a kind of preparation method of local flavor toppings braised in soy sauce.
Background technology
Braised in soy sauce is a kind of traditional food local flavor of China, and the audient is extensive in China, and is very welcome.Along with the modern food industrial expansion, especially leisure food, instant food industrial expansion are very big to the flavoring demand of local flavor braised in soy sauce.But the flavoring of in the market some local flavors braised in soy sauce is braised the unintelligible typical case of characteristic in soy sauce, and natural sense is bad, and cooking sense is not strong, does not meet present requirement to quick consumer food kitchen development trend.
Summary of the invention
The objective of the invention is to overcome the deficiency of prior art, a kind of preparation method of local flavor toppings braised in soy sauce is provided.
The technical scheme that the present invention adopts is:
A kind of preparation method of local flavor toppings braised in soy sauce comprises the steps:
Get shallot, garlic removes cured leaf, cleans, chopping is crossed colloid mill and is pulverized, and inserts in the agitated reactor; Stir, add entry, butter, hydrolyzed vegetable protein (HVP), edible oil, anise powder, ground cinnamon, zanthoxylum powder, root of Dahurain angelica powder, soy sauce, glucose, aniseed oil resin, cinnamon oil resin then, closed reactor is heated with stirring to 120-130 ℃; And insulation 180min, stop heating then, be cooled to 60 ℃ after, add BHA, converted starch, maltodextrin; After stirring 20min, cross colloid mill, cross 40 mesh sieves, homogeneous under 20～30MPa pressure; Carry out spray-drying, condition is 160～190 ℃ of EATs, and 70～90 ℃ of leaving air temps must be braised the local flavor toppings in soy sauce.
Preferably, among the preparation method of above-mentioned local flavor toppings braised in soy sauce, each raw material and each raw materials in part by weight are:
Shallot: 20～50 parts, garlic: 10～20 parts, butter: 5～20 parts, hydrolyzed vegetable protein (HVP): 10～30 parts, edible oil: 10～20 parts; The anise powder: 1～5 part, ground cinnamon: 1～5 part, zanthoxylum powder: 1～5 part, root of Dahurain angelica powder: 1～5 part; 5～20 parts in soy sauce, 2～10 parts of glucose, 20～50 parts of maltodextrins, 10～30 parts of converted starches; 1～5 part of aniseed oil resin, 0.5～3 part of cinnamon oil resin, 0～0.03 part of BHA (butylated hydroxy anisole), water 30-100 part.
Preferably, among the preparation method of above-mentioned local flavor toppings braised in soy sauce, each raw material and each raw materials in part by weight are:
Shallot: 30 parts, garlic: 10 parts, butter: 10 parts, hydrolyzed vegetable protein (HVP): 30 parts, 10 parts of edible oils; The anise powder: 5 parts, ground cinnamon: 3 parts, zanthoxylum powder: 1 part, root of Dahurain angelica powder: 5 parts; 15 parts in soy sauce, 2 parts of glucose, 40 parts of maltodextrins, 10 parts of converted starches; 5 parts of aniseed oil resins, 1 part of cinnamon oil resin, 0.02 part of BHA (butylated hydroxy anisole), 80 parts in water.
Preferably, after shallot, garlic are crossed colloid mill and are pulverized, advance agitated reactor before, cross 14 mesh sieves earlier.
Preferably; Described anise powder is through pulverizing the anise powder that obtains behind 100 mesh sieves; Described ground cinnamon is through pulverizing the ground cinnamon that obtains behind 100 mesh sieves; Described zanthoxylum powder was for through pulverizing the zanthoxylum powder that obtains behind 100 mesh sieves, and described root of Dahurain angelica powder was for through pulverizing the root of Dahurain angelica powder that obtains behind 100 mesh sieves.
Said edible oil is one or more mixtures in palm oil, peanut oil, soybean oil, sunflower oil, sesame oil, rice bran oil, various ready-mixed oil, the salad oil, and preferably, described edible oil is one-level soybean oil or salad oil or peanut oil
Described hydrolyzed vegetable protein (HVP) is the hydrolyzed vegetable protein of selling on the market; So long as the hydrolyzed vegetable protein of using in the food is applied to can both obtain effect of the present invention among the present invention; The soy bean protein hydrolysate of for example selling in the market, corn protein hydrolysate etc.
Above-mentioned raw materials is the commercially available prod, all can directly buy from market to obtain.
The beneficial effect that the present invention had:
The local flavor toppings braised in soy sauce of the present invention's preparation have very typical northern diet characteristic flavor on basis braised in soy sauce; Natural sense well; Cooking sense is strong, and the preparation method is simple, and the product of preparation can be widely used in the article that help digestion soon such as leisure food, instant noodles, crisp noodles; Bring splendid flavor characteristic braised in soy sauce to food, well satisfied the demand of modern food industrial development.
The present invention is through the use and the rational proportion of hot perfume materials such as anise powder, ground cinnamon; Processing through suitable technology; Make final products possess very typical, true to nature flavor characteristic braised in soy sauce; Through the use of raw materials such as HVP, increased the mouthfeel and the pure thickness of this product, thereby made this product on fragrance and mouthfeel, all possess extraordinary local flavor effect braised in soy sauce in addition.
The specific embodiment
Through specific embodiment the present invention is described further below, but does not limit protection scope of the present invention.
Embodiment 1
A kind of preparation method of local flavor toppings braised in soy sauce comprises the steps:
Get 30 parts in shallot, garlic removes cured leaf for 10 parts, cleans chopping; Cross colloid mill and pulverize, cross 14 mesh sieves, insert in the agitated reactor; Stir, add 80 parts of entry, 10 parts in butter, 30 parts of hydrolyzed vegetable proteins (HVP), 10 parts of one-level soybean oils, 5 parts in anise powder, 3 parts of ground cinnamons, 1 part of zanthoxylum powder, 5 parts in root of Dahurain angelica powder, 15 parts in soy sauce, 2 parts of glucose, 5 parts of aniseed oil resins, 1 part of cinnamon oil resin then, closed reactor; Be heated with stirring to 120-130 ℃, and insulation 180min.Stop heating then, be cooled to 60 ℃ after, add 0.02 part of BHA, 10 parts of converted starches, 40 parts of maltodextrins, stir 20min after, cross colloid mill.Cross 40 mesh sieves, homogeneous under 20～30MPa pressure carries out spray-drying, and condition is 160～190 ℃ of EATs, and 70～90 ℃ of leaving air temps must be braised about 100 parts of local flavor toppings in soy sauce.
The above is preferred embodiment of the present invention, can not be considered to be used to limit protection scope of the present invention.Those skilled in the art can use for reference links such as content appropriate change raw material of the present invention, process conditions and realize corresponding other purpose; Its relevant change does not all break away from content of the present invention; All similar replacements and change will become apparent to those skilled in the art that all to be regarded as and are included within the scope of the present invention.
Claims (4)
1. the preparation method of local flavor toppings braised in soy sauce is characterized in that: comprise the steps:
Get shallot, garlic removes cured leaf, cleans, chopping is crossed colloid mill and is pulverized, and inserts in the agitated reactor; Stir, add entry, butter, hydrolyzed vegetable protein, edible oil, anise powder, ground cinnamon, zanthoxylum powder, root of Dahurain angelica powder, soy sauce, glucose, aniseed oil resin, cinnamon oil resin then, closed reactor is heated with stirring to 120-130 ℃; And insulation 180min, stop heating then, be cooled to 60 ℃ after, add BHA, converted starch, maltodextrin; After stirring 20min, cross colloid mill, cross 40 mesh sieves, homogeneous under 20～30MPa pressure; Carry out spray-drying, condition is 160～190 ℃ of EATs, and 70～90 ℃ of leaving air temps must be braised the local flavor toppings in soy sauce.
2. the preparation method of a kind of local flavor toppings braised in soy sauce according to claim 1 is characterized in that: each raw material and each raw materials in part by weight are:
Shallot: 20～50 parts, garlic: 10～20 parts, butter: 5～20 parts, hydrolyzed vegetable protein: 10～30 parts, edible oil: 10～20 parts; The anise powder: 1～5 part, ground cinnamon: 1～5 part, zanthoxylum powder: 1～5 part, root of Dahurain angelica powder: 1～5 part; Soy sauce: 5～20 parts, glucose: 2～10 parts, maltodextrin: 20～50 parts, converted starch: 10～30 parts; The aniseed oil resin: 1～5 part, the cinnamon oil resin: 0.5～3 part, BHA:0～0.03 part, water: 30-100 part.
3. the preparation method of a kind of local flavor toppings braised in soy sauce according to claim 1 and 2 is characterized in that: each raw material and each raw materials in part by weight are:
Shallot: 30 parts, garlic: 10 parts, butter: 10 parts, hydrolyzed vegetable protein: 30 parts, 10 parts of edible oils; The anise powder: 5 parts, ground cinnamon: 3 parts, zanthoxylum powder: 1 part, root of Dahurain angelica powder: 5 parts; Soy sauce: 15 parts, glucose: 2 parts, maltodextrin: 40 parts, converted starch: 10 parts; The aniseed oil resin: 5 parts, the cinnamon oil resin: 1 part, BHA:0.02 part, water: 80 parts.
4. according to the preparation method of each said local flavor toppings braised in soy sauce of claim 1-3, it is characterized in that: described edible oil is one-level soybean oil or salad oil or peanut oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110278151XA CN102362657A (en) | 2011-09-19 | 2011-09-19 | Preparation method of braising-flavor seasoning powder |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110278151XA CN102362657A (en) | 2011-09-19 | 2011-09-19 | Preparation method of braising-flavor seasoning powder |
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| CN102362657A true CN102362657A (en) | 2012-02-29 |
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| CN201110278151XA Pending CN102362657A (en) | 2011-09-19 | 2011-09-19 | Preparation method of braising-flavor seasoning powder |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187386A (en) * | 2014-08-28 | 2014-12-10 | 北大荒丰缘集团有限公司 | Fragrant spicy crab-flavored snack noodle |
| CN106072397A (en) * | 2016-06-08 | 2016-11-09 | 谢秩勇 | A kind of health care seasons powder and production method thereof |
-
2011
- 2011-09-19 CN CN201110278151XA patent/CN102362657A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187386A (en) * | 2014-08-28 | 2014-12-10 | 北大荒丰缘集团有限公司 | Fragrant spicy crab-flavored snack noodle |
| CN106072397A (en) * | 2016-06-08 | 2016-11-09 | 谢秩勇 | A kind of health care seasons powder and production method thereof |
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Application publication date: 20120229 |