CN102845717A - Pickled vegetable-flavor sauce material and preparation method thereof - Google Patents
Pickled vegetable-flavor sauce material and preparation method thereof Download PDFInfo
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- CN102845717A CN102845717A CN2012103146171A CN201210314617A CN102845717A CN 102845717 A CN102845717 A CN 102845717A CN 2012103146171 A CN2012103146171 A CN 2012103146171A CN 201210314617 A CN201210314617 A CN 201210314617A CN 102845717 A CN102845717 A CN 102845717A
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- potassium sorbate
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Abstract
The invention discloses a pickled vegetable-flavor sauce material and a preparation method thereof. The sauce material is prepared from the following raw materials: on a weight percentage basis, 10 to 30% of red pepper sauce, 1 to 15% of white sugar, 1 to 20% of garlic, 1 to 10% of yellow rice wine, 0.5 to 5% of modified starch, 0.5 to 5% of monosodium glutamate, 0.1 to 10% of glacial acetic acid, 0.5 to 5% of spice, 0.01 to 0.5% of disodium 5'-ribonucleotide, 0.1 to 1% of salt, 0.1 to 1% of citric acid and 0.01 to 0.05% of potassium sorbate, with the balance being purified water. The sauce material provided by the invention can retain sour and crisp flavor of marinade of pickled vegetable and contains abundant nutrients; with the preparation method provided by the invention, salinity in the process of preparation is controllable, and no nitrite is produced; manufacturing process of pickled vegetable can be simplified, so it is more convenient and faster for people to have sour and crisp pickled vegetable.
Description
Technical field
The present invention relates to a kind of sauce and preparation method thereof, specifically a kind of pickles taste sauce and preparation method thereof.
Background technology
Pickles extensively are subjected to liking of the people all over the world because of its unique local flavor and abundant nutritive value, wherein comparatively famous with Chinese pickle and Pickles, but its production technology is more complicated all, require quite high for selection, manufacturing process, and the resting period is unsuitable long, the improper easy generation nitrite carcinogenic substance of manufacturing process.
Summary of the invention
In order to overcome the deficiencies in the prior art, the object of the present invention is to provide the refreshing local flavor of a kind of acid that can keep the pickles thick gravy and contain pickles taste sauce of abundant nutrition and preparation method thereof.
In order to solve above-mentioned purpose, the technical solution adopted in the present invention is: a kind of pickles taste sauce, mainly made by the raw material of following percetage by weight: pimiento sauce 10-30%, white granulated sugar 1-15%, garlic 1-20%, yellow rice wine (alcoholic strength: 8 °-16 °) 1-10%, converted starch 0.5-5%, monosodium glutamate 0.5-5%, glacial acetic acid 0.1-10%, spice 0.5-5%, flavour nucleotide disodium 0.1-5 ‰, salt 1-10 ‰, citric acid 1-10 ‰, potassium sorbate 0.1 ‰-0.5 ‰, surplus are for purifying waste water.
As the further improvement of sauce of the present invention, the raw material preferable range: pimiento sauce 18%, white granulated sugar 15%, garlic 4%, yellow rice wine (alcoholic strength: 8 °-16 °) 3%, converted starch 2.3%, monosodium glutamate 1.2%, glacial acetic acid 1%, spice 1.05%, flavour nucleotide disodium 1 ‰, salt 6 ‰, citric acid 3 ‰, potassium sorbate 0.5 ‰, surplus are for purifying waste water.
The preparation method of above-mentioned pickles taste sauce, the method comprises the steps:
(1) pretreatment of raw material:
(11) garlic peeling, cleaning, draining is pulverized with pulverizer, and fineness is relatively even, and is for subsequent use;
(12) with purifying waste water converted starch is deployed into starch solution, amount of water is so that converted starch is dissolved as standard fully, and is for subsequent use;
(13) potassium sorbate obtains potassium sorbate solution with the hot water dissolving, and hot water obtains with the heating of purifying waste water in the raw material, and amount of water to be being dissolved as standard fully with potassium sorbate,, for subsequent use;
(2) pimiento sauce, garlic, citric acid, spice, salt, white granulated sugar, potassium sorbate solution are poured in the reaction pot, adding purifies waste water stirs, in pot, add again edible ice acetic acid and remaining purifying waste water, heating boils, when temperature of charge in the pot rises to 50 ~ 90 ℃, slowly pour deployed starch solution into reaction pot, after the boiling of whole pot sauce, turn little fire and keep slight boiling condition, time 5-20 minute, stopped heating added monosodium glutamate, flavour nucleotide disodium, yellow rice wine in pot, stir evenly, namely obtain described pickles taste sauce.
After step (2) finishes, described sauce when being not less than 85 ℃, temperature is carried out hot filling; Adopt the temperature more than 85 ℃ effectively to sterilize to sauce, also can avoid again microbiological contamination in the above can of this temperature.
Compared with prior art, the invention has the beneficial effects as follows: described pickles taste sauce can keep the refreshing local flavor of acid of pickles thick gravy, contains abundant nutrition, adopt preparation method of the present invention after, salinity is controlled in preparation process, and can not produce nitrite; Can also simplify the manufacturing process of pickles, make people can eat convenient, efficiently the refreshing pickles of acid.
The specific embodiment
The present invention is further described below by specific embodiment; should be pointed out that for the person of ordinary skill of the art, under the prerequisite that does not break away from the principle of the invention; can also make some modification and improvement, these also should be considered as belonging to protection scope of the present invention.
Embodiment 1: a kind of pickles taste sauce, mainly made by the raw material of following percetage by weight: pimiento sauce 18%, white granulated sugar 15%, garlic 4%, yellow rice wine 3%, converted starch 2.3%, monosodium glutamate 1.2%, glacial acetic acid 1%, spice 1.65%, flavour nucleotide disodium 1 ‰, salt 6 ‰, citric acid 3 ‰, potassium sorbate 0.5 ‰, surplus are for purifying waste water.Wherein spice is mixed according to weight ratio 20:1 by five-spice powder and licorice.The alcoholic strength of yellow rice wine is 8 °-16 °, and the quality of acetic acid concentration of glacial acetic acid is greater than 90%.Above each raw material is the commercially available prod.
The preparation method of above-mentioned pickles taste sauce, the method comprises the steps:
(1) pretreatment of raw material:
(11) garlic peeling, cleaning, draining is pulverized with pulverizer, and fineness is relatively even, and is for subsequent use;
(12) with purifying waste water converted starch is deployed into starch solution, amount of water is so that converted starch is dissolved as standard fully, and is for subsequent use;
(13) potassium sorbate obtains potassium sorbate solution with the hot water dissolving, and hot water obtains with the heating of purifying waste water in the raw material, and amount of water to be being dissolved as standard fully with potassium sorbate,, for subsequent use;
(2) pimiento sauce, garlic, citric acid, spice, salt, white granulated sugar, potassium sorbate solution that preliminary treatment is good are poured in the reaction pot, adding partly purifies waste water stirs, in pot, add again edible ice acetic acid and remaining purifying waste water, heating boils, when temperature of charge in the pot rises to 60 ~ 70 ℃, slowly pour deployed starch solution into reaction pot, after the boiling of whole pot sauce, turn little fire and keep slight boiling condition, 10 minutes time, stopped heating adds monosodium glutamate, flavour nucleotide disodium, yellow rice wine in pot, stir evenly, namely obtain described pickles taste sauce.
The using method of this sauce: choose before the edible pickles and should be mixed system for season vegetables interpolation pickles sauce, just the edible tasty and refreshing pickles of salty acid of using.
Embodiment 2: substantially the same manner as Example 1, difference is the composition of raw materials of pickles taste sauce, fills a prescription as follows: pimiento sauce 18%, white granulated sugar 1%, garlic 4%, yellow rice wine 3%, converted starch 2.3%, monosodium glutamate 1%, glacial acetic acid 1%, spice 1.6%, flavour nucleotide disodium 1 ‰, salt 6 ‰, citric acid 3 ‰, sweetener 0.6 ‰, surplus for purify waste water, potassium sorbate 0.5 ‰.
Embodiment 3: substantially the same manner as Example 1, difference is: after step (2) finishes described sauce is carried out hot filling when temperature is not less than 85 ℃.
Embodiment 4: substantially the same manner as Example 1, difference is the composition of raw materials of pickles taste sauce, fills a prescription as follows: pimiento sauce 10%, white granulated sugar 8%, garlic 20%, yellow rice wine (alcoholic strength: 8 °-16 °) 1%, converted starch 0.5%, monosodium glutamate 0.5%, glacial acetic acid 0.1%, spice 0.5%, flavour nucleotide disodium 0.1 ‰, salt 10 ‰, citric acid 1 ‰, potassium sorbate 0.5 ‰, surplus are for purifying waste water.
During preparation, at first according to the pre-treatment step of embodiment 1 raw material is processed, then with pimiento sauce, garlic, citric acid, spice, salt, white granulated sugar, potassium sorbate solutions etc. are poured in the jacketed pan, adding part purifies waste water, material stirring is even, add edible ice acetic acid and remaining water, driving large steam inlet valve boils, when temperature of charge rises to 50 ~ 60 ℃, slowly pour deployed starch solution into jacketed pan, after the boiling of whole pot sauce, turn little fire and keep slight boiling condition, 5 minutes time, close intake valve, add monosodium glutamate, the flavour nucleotide disodium, yellow rice wine stirs evenly, hot filling when temperature is not less than 85 ℃ requires material not stick in inside and outside the bottleneck during hot filling.
Embodiment 5: substantially the same manner as Example 1, difference is the composition of raw materials of pickles taste sauce, fills a prescription as follows: pimiento sauce 30%, white granulated sugar 15%, garlic 1%, yellow rice wine (alcoholic strength: 8 °-16 °) 10%, converted starch 5%, monosodium glutamate 5%, glacial acetic acid 10%, spice 5%, flavour nucleotide disodium 5 ‰, salt 10 ‰, citric acid 10 ‰, potassium sorbate 0.1 ‰, surplus are for purifying waste water.
During preparation, at first according to the pre-treatment step of embodiment 1 raw material is processed, then with pimiento sauce, garlic, citric acid, spice, salt, white granulated sugar, potassium sorbate solutions etc. are poured in the jacketed pan, adding part purifies waste water, material stirring is even, add edible ice acetic acid and remaining water, driving large steam inlet valve boils, when temperature of charge rises to 70 ~ 90 ℃, slowly pour deployed starch solution into jacketed pan, after the boiling of whole pot sauce, turn little fire and keep slight boiling condition, 20 minutes time, close intake valve, add monosodium glutamate, the flavour nucleotide disodium, yellow rice wine stirs evenly, hot filling when temperature is not less than 85 ℃ requires material not stick in inside and outside the bottleneck during hot filling.
Claims (7)
1. pickles taste sauce, it is characterized in that, mainly made by the raw material of following percetage by weight: pimiento sauce 10-30%, white granulated sugar 1-15%, garlic 1-20%, yellow rice wine 1-10%, converted starch 0.5-5%, monosodium glutamate 0.5-5%, glacial acetic acid 0.1-10%, spice 0.5-5%, flavour nucleotide disodium 0.1-5 ‰, salt 1-10 ‰, citric acid 1-10 ‰, potassium sorbate 0.1 ‰-0.5 ‰, surplus are for purifying waste water.
2. pickles taste sauce according to claim 1, it is characterized in that the raw material preferable range: pimiento sauce 18%, white granulated sugar 15%, garlic 4%, yellow rice wine 3%, converted starch 2.3%, monosodium glutamate 1.2%, glacial acetic acid 1%, spice 1.05%, flavour nucleotide disodium 1 ‰, salt 6 ‰, citric acid 3 ‰, potassium sorbate 0.5 ‰, surplus are for purifying waste water.
3. pickles taste sauce according to claim 1 and 2 is characterized in that, the quality of acetic acid concentration of glacial acetic acid is greater than 90%.
4. pickles taste sauce according to claim 1 and 2 is characterized in that, comprises five-spice powder, two kinds of materials of licorice in the described spice, the weight ratio 20:1 of five-spice powder and licorice.
5. pickles taste sauce according to claim 1 and 2 is characterized in that, described raw material also comprises sweetener, and consumption is 0.6 ‰.
6. the preparation method of pickles taste sauce according to claim 1 is characterized in that, the method comprises the steps:
(1) pretreatment of raw material:
(11) garlic peeling, cleaning, draining is pulverized with pulverizer, and fineness is relatively even, and is for subsequent use;
(12) with purifying waste water converted starch is deployed into starch solution, amount of water is so that converted starch is dissolved as standard fully, and is for subsequent use;
(13) potassium sorbate obtains potassium sorbate solution with the hot water dissolving, and hot water obtains with the heating of purifying waste water in the raw material, and amount of water to be being dissolved as standard fully with potassium sorbate,, for subsequent use;
(2) pimiento sauce, garlic, citric acid, spice, salt, white granulated sugar, potassium sorbate solution are poured in the reaction pot, adding purifies waste water stirs, in pot, add again edible ice acetic acid and remaining purifying waste water, heating boils, when temperature of charge in the pot rises to 50 ~ 90 ℃, slowly pour deployed starch solution into reaction pot, after the boiling of whole pot sauce, turn little fire and keep slight boiling condition, time 5-20 minute, stopped heating added monosodium glutamate, flavour nucleotide disodium, yellow rice wine in pot, stir evenly, namely obtain described pickles taste sauce.
7. the preparation method of pickles taste sauce according to claim 6 is characterized in that, after step (2) finishes described sauce is carried out hot filling when temperature is not less than 85 ℃.
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| CN2012103146171A CN102845717A (en) | 2012-08-30 | 2012-08-30 | Pickled vegetable-flavor sauce material and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106789A (en) * | 2013-04-22 | 2014-10-22 | 张政 | Instant pickled-vegetable-flavor spread and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1631237A (en) * | 2005-01-05 | 2005-06-29 | 林定雄 | Fresh chilli flavored can and method for making the same |
| CN101675796A (en) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | Chili sauce and preparation method thereof |
| CN102048120A (en) * | 2009-11-03 | 2011-05-11 | 天津市兰氏调味品有限公司 | Nutritional chilli sauce and preparation method thereof |
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- 2012-08-30 CN CN2012103146171A patent/CN102845717A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1631237A (en) * | 2005-01-05 | 2005-06-29 | 林定雄 | Fresh chilli flavored can and method for making the same |
| CN101675796A (en) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | Chili sauce and preparation method thereof |
| CN102048120A (en) * | 2009-11-03 | 2011-05-11 | 天津市兰氏调味品有限公司 | Nutritional chilli sauce and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106789A (en) * | 2013-04-22 | 2014-10-22 | 张政 | Instant pickled-vegetable-flavor spread and preparation method thereof |
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Application publication date: 20130102 |