CN104012942A - Nutrition stewing sauce and preparation method thereof - Google Patents
Nutrition stewing sauce and preparation method thereof Download PDFInfo
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- CN104012942A CN104012942A CN201410279996.4A CN201410279996A CN104012942A CN 104012942 A CN104012942 A CN 104012942A CN 201410279996 A CN201410279996 A CN 201410279996A CN 104012942 A CN104012942 A CN 104012942A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 53
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 51
- 230000035764 nutrition Effects 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 13
- 229920002907 Guar gum Polymers 0.000 claims abstract description 11
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 claims abstract description 11
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 11
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 11
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 11
- 239000000665 guar gum Substances 0.000 claims abstract description 11
- 235000010417 guar gum Nutrition 0.000 claims abstract description 11
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- 229940035034 maltodextrin Drugs 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
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- 235000013734 beta-carotene Nutrition 0.000 claims abstract description 9
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims abstract description 9
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims abstract description 9
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- 238000012545 processing Methods 0.000 claims abstract description 6
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- 238000009835 boiling Methods 0.000 claims description 10
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- QAQJMLQRFWZOBN-LAUBAEHRSA-N L-ascorbyl-6-palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-LAUBAEHRSA-N 0.000 claims description 8
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 8
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- 235000010385 ascorbyl palmitate Nutrition 0.000 claims description 8
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims description 8
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- 238000002156 mixing Methods 0.000 claims description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 235000017281 sodium acetate Nutrition 0.000 claims description 8
- 239000001632 sodium acetate Substances 0.000 claims description 8
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 5
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- 240000004957 Castanea mollissima Species 0.000 claims description 4
- 235000018244 Castanea mollissima Nutrition 0.000 claims description 4
- 244000000626 Daucus carota Species 0.000 claims description 4
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- 244000241838 Lycium barbarum Species 0.000 claims description 4
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- 240000008042 Zea mays Species 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 235000020232 peanut Nutrition 0.000 claims description 4
- 241000609240 Ambelania acida Species 0.000 claims description 3
- 244000077995 Coix lacryma jobi Species 0.000 claims description 3
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 3
- 240000001008 Dimocarpus longan Species 0.000 claims description 3
- 235000000235 Euphoria longan Nutrition 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 3
- 244000131316 Panax pseudoginseng Species 0.000 claims description 3
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 3
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 3
- 240000000111 Saccharum officinarum Species 0.000 claims description 3
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 240000001085 Trapa natans Species 0.000 claims description 3
- 235000014364 Trapa natans Nutrition 0.000 claims description 3
- 239000010905 bagasse Substances 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 3
- 235000008434 ginseng Nutrition 0.000 claims description 3
- 235000009165 saligot Nutrition 0.000 claims description 3
- 241000283690 Bos taurus Species 0.000 claims description 2
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 230000021736 acetylation Effects 0.000 claims description 2
- 238000006640 acetylation reaction Methods 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 229940099112 cornstarch Drugs 0.000 claims description 2
- 238000011017 operating method Methods 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 7
- QAQJMLQRFWZOBN-UHFFFAOYSA-N 2-(3,4-dihydroxy-5-oxo-2,5-dihydrofuran-2-yl)-2-hydroxyethyl hexadecanoate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)C1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-UHFFFAOYSA-N 0.000 abstract 1
- 229920000858 Cyclodextrin Polymers 0.000 abstract 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical class [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 abstract 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 1
- 235000000072 L-ascorbyl-6-palmitate Nutrition 0.000 abstract 1
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- 239000001202 beta-cyclodextrine Substances 0.000 abstract 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 150000003904 phospholipids Chemical class 0.000 abstract 1
- 229910052708 sodium Inorganic materials 0.000 abstract 1
- 239000011734 sodium Substances 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 238000011049 filling Methods 0.000 description 15
- 238000000034 method Methods 0.000 description 10
- 230000008569 process Effects 0.000 description 9
- 235000012976 tarts Nutrition 0.000 description 7
- 230000007547 defect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 241000272814 Anser sp. Species 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 235000021438 curry Nutrition 0.000 description 4
- 210000004185 liver Anatomy 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 235000013351 cheese Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 235000013575 mashed potatoes Nutrition 0.000 description 3
- 238000011056 performance test Methods 0.000 description 3
- 238000004040 coloring Methods 0.000 description 2
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- 230000007812 deficiency Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
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- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
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- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
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- 230000000052 comparative effect Effects 0.000 description 1
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- 235000013399 edible fruits Nutrition 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
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- 235000015097 nutrients Nutrition 0.000 description 1
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 1
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- 150000003254 radicals Chemical class 0.000 description 1
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- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to the technical field of food processing, and discloses a nutrition stewing sauce and a preparation method thereof. The nutrition stewing sauce is prepared from the following raw materials by weight: 7-15% of ingredients, 7-16% of meat, 60-65% of water, 5-8% of modified starch, 1-5% of maltodextrin, 0.1-1% of beta-cyclodextrine, 0.1-2% of guar gum, 1-3% of xanthan gum, 0.01-0.02% of L-Ascorbyl palmitate, 0.4-1.0% of phospholipid, 0-0.3% of beta-carotene, 0.3-0.5% of salt, 0.01-0.05% of disodium nucleotide, 0.3-1.0% of aginomoto and 0.01-0.05% of sodium dehydroacete. The traditional nutrition stewing technology of slowly stewing by small fire at south of the five ridges is combined with the modern food processing technology to prepare the sauce special for baked food stuffing, and the traditional technology and the modern technology are perfectly combined.
Description
Technical field
The invention belongs to food processing technology field, particularly a kind of nutrition sauce and preparation method thereof that stews.
Technical background
At present for the sauce of bakery filling, generally take jam as main on the market, in goods high temperature cures process, easily subside, modification, affect outward appearance, can not meet making requirement; Secondly, jam is many in process of manufacture, and through high-temperature process, nutritional labeling is damaged, thereby causes that the nutriment kind that contains is few, composition is low; Again, existing jam is for completing after bakery, if edible not in time, to be placed cooling after, jam denseness is larger, easy to crack, guarantor's type effect is bad and mouthfeel is poor; Finally, the making of jam is mainly to take different fruit as raw material, is equipped with sucrose, pigment, stabilizing agent etc. and is made, and taste is more single, and the overwhelming majority is sweet taste, unfavorable health and can not meet the demand of people to other tastes such as saline tastes.
Summary of the invention
In order to overcome the shortcoming and defect of prior art, primary and foremost purpose of the present invention is to provide a kind of nutrition sauce that stews.This nutrition sauce that stews is to specialize in the filling that bakery is used.
Another object of the present invention is to provide the above-mentioned nutrition preparation method of sauce that stews.
The object of the invention is achieved through the following technical solutions:
The nutrition sauce that stews, this nutrition sauce that stews is prepared from by the following raw material of meter by weight:
Described batching be in Chinese chestnut, corn, carrot, ternip, potato, water chestnut, Huai Shan, sugarcane, longan, cow gram, peanut, red date, matrimony vine, mushroom, ginseng, the seed of Job's tears and rhizoma Gastrodiae more than three kinds or three kinds.
Described meat is pork, mutton, beef, chicken or its bone.
Described converted starch is to take the acetylation hexane diacid-crosslinked starch that cornstarch or farina make as raw material.
The stew solid quality content of sauce of described nutrition is preferably 66～69%.
The stew preparation method of sauce of above-mentioned a kind of nutrition, comprises following operating procedure:
(1) batching is selected and processed, clean up, standby;
(2) meat is cleaned, after being cut into small pieces, with batching, together put into water and stew, boil to boiling, keep fluidized state to stew and boil 3.5～4 hours;
(3) drop goes out soup slag, and the part that rejecting can not be directly edible, obtains expecting slag;
(4) in the soup juice after drop goes out soup slag, add converted starch, boil to boiling, keep 20 minutes, add again maltodextrin, cycloheptaamylose, guar gum, xanthans, Ascorbyl Palmitate, phosphatide, salt, beta carotene, disodium 5 '-ribonucleotide, monosodium glutamate and dehydro sodium acetate, under 40 ℃～50 ℃ conditions, stir 20～30 minutes, mixing speed is controlled at 80～100 revs/min, controls solid quality content 66～69%, obtains soup stock after homogeneous;
(5) step (3) gained material slag is mixed in reactor with step (4) gained soup stock, stir after 10～20 minutes cannedly under the rotating speed of 80～100 revs/min, microwave sterilization 5 minutes at 60 ℃ of temperature then, obtains the nutrition sauce that stews.
The described processing of step (1) comprise shell, peeling, stoning, section, stripping and slicing or be cut into granular.
The specification being cut into small pieces described in step (2) is that length and width height is respectively 1cm～1.5cm.
The described part that can not be directly edible of step (3) is bone, corncob, bagasse or red date core.
Principle of the present invention:
First, the present invention is by adding converted starch and be equipped with guar gum and xanthans isocolloid in formula, thereby plays styling, solves that common vegemite easily subsides in making bakery process as filling, the technological deficiency of modification, secondly, product of the present invention, by adding maltodextrin, is adjusted each component ratio, the mobility that changes product adds cycloheptaamylose simultaneously, utilizes its embedding effect, the original local flavor that has well retained food materials, even edible not in time after being made into bakery, can not change products taste yet, the 3rd, the present invention, by using specific converted starch, is equipped with the raw materials such as xanthans, can be good at improving its freeze-thaw stability, even directly cure making to high temperature in deepfreeze environment, also can not separate out large quantity of moisture, affects goods mouthfeel and profile, finally, preparation method of the present invention overcomes traditional jam and uses water as solvent in making and cause the low defect of nutrition, in conjunction with the traditional Baoshang technology in the south of the Five Ridges, of the meat soup juice of high nutrition, make, and slow fire is stewed and is allowed nutrition run off less slowly, simultaneously by adding current safest food additives---Ascorbyl Palmitate and beta carotene, product is played anti-oxidant, the function of toning and fortification, thereby overcome existing for making the low shortcoming of sauce nutrition of bakery filling, for consumer, especially rhythm of life is fast, the crowd that pressure is large provides a kind of sugar-free, less salt, healthy, high nutrition, the sauce that stews of tasty mouthfeel.
The present invention has added natural colouring matter----beta carotene in formula, this pigment is natural colouring matter, endless limit area requirement, safe, in product, can play toning effect, simultaneously, as a kind of nutrient, it,, after taking in human body digestive organs, can change into vitamin A, health to people's eyes and skin plays a role in improving, and contributes to human body to avoid the injury of free radical.
The present invention compared with prior art has the following advantages:
(1) the present invention combines the traditional slow stewed nutrition technology that stews of slow fire in the south of the Five Ridges with modern foods processing technique, produces a kind of sauce that is exclusively used in bakery filling, is the perfect adaptation of conventional art and modern technologies;
(2) the present invention, by adding converted starch and be equipped with guar gum, xanthans isocolloid in formula, plays styling, solves that common vegemite easily subsides in making bakery process as filling, the technological deficiency of modification;
(3) the present invention selects maltodextrin, cycloheptaamylose and specific converted starch and colloid, by the portfolio ratio of science, stew moisture and the local flavor of sauce of nutrition is pinned, even if make it edible not in time after being made into baked product, does not also change mouthfeel;
(4) the present invention is by selecting specific converted starch and xanthans, improve the stew freeze-thaw stability of sauce of nutrition, make the nutrition sauce that stews during curing manufacturing process from deepfreeze environment to high temperature, not have large quantity of moisture and separate out, thereby do not affect mouthfeel and the profile of baking goods;
(5) this product overcomes traditional jam and uses the defect without the water as solvent of nutritional labeling in making, and uses meat soup juice that nutritional labeling is abundant instead as the raw material of making sauce;
(6) the present invention uses the traditional Baoshang technology in the south of the Five Ridges, and slow fire is endured slowly, makes sauce retain the nutrition that tradition stews;
(7) this nutrition sauce that stews does not add any flavor type additive (as salt taste essence), guarantees the stew genuineness of sauce of nutrition;
(8) the present invention adds at present the safest, antioxidant----Ascorbyl Palmitate that effect is best in formula, can prevent from stewing sauce in storage process because oxidation makes nutrition leak, simultaneously, itself is also a kind of nutrition fortifier, plays the effect that replenishes the vitamin losing in the process of stewing.
Figure of description
Fig. 1 is freeze-thaw stability experimental result picture.
Fig. 2 is the resistance to performance test result figure that bakes.
Specific embodiments
Below in conjunction with example, the present invention is described in further detail, but embodiments of the present invention are not limited to this.
Embodiment 1
(1) choose corn 500g, carrot 470g, mushroom 70g and ginseng 30g as batching cut into slices, stripping and slicing processes, and then cleans up standby;
(2) get 1.5kg pork and clean, together add reactor after being cut into the fritter of 1.5cm * 1.5cm * 1.5cm with batching, in reactor, add 6.2kg water to stir, vigorous fire is controlled firepower after being heated to seethe with excitement, and maintains fluidized state and stewes and boil 3.5 hours;
(3) drop goes out soup slag, rejects bone, corncob, obtains expecting slag;
(4) in the soup juice after drop goes out soup slag, add converted starch 530g, boil to boiling, keep 20 minutes, add again maltodextrin 200g, cycloheptaamylose 20g, guar gum 10g, xanthans 300g, Ascorbyl Palmitate 2g, phosphatidase 14 0g, salt 48g, beta carotene 28g, disodium 5 '-ribonucleotide 1g, monosodium glutamate 50g and dehydro sodium acetate 1g, under 40 ℃ of conditions, stir 30 minutes, mixing speed is controlled at 100 revs/min, control solid content 66～69%, after homogeneous, obtain soup stock;
(5) step (3) gained material slag is mixed in reactor with step (4) gained soup stock, stir after 20 minutes cannedly under the rotating speed of 80 revs/min, microwave sterilization 5 minutes at 60 ℃ of temperature then, obtains the nutrition sauce that stews.
Embodiment 2
(1) the rhizoma Gastrodiae 100g that chooses Chinese chestnut 500g, peanut 325g, mushroom 200g, red date 100g, matrimony vine 100g and the section of shelling cleans up standby as batching;
(2) getting 1.2kg chicken cleans, after being cut into the fritter about 1.5cm * 1.0cm * 1.5cm, with batching, together add reactor, in reactor, add 6.1kg water to stir, vigorous fire is controlled firepower after being heated to seethe with excitement, and maintains fluidized state and stewes and to boil 4 hours;
(3) drop goes out soup slag, rejects bone, red date core, obtains expecting slag;
(4) in the soup juice after drop goes out soup slag, add converted starch 800g, boil to boiling, keep 20 minutes, add again maltodextrin 100g, cycloheptaamylose 10g, guar gum 200g, xanthans 100g, Ascorbyl Palmitate 1g, phosphatidase 15 0g, salt 50g, beta carotene 30g, disodium 5 '-ribonucleotide 3g, monosodium glutamate 30g and dehydro sodium acetate 1g, under 45 ℃ of conditions, stir 30 minutes, mixing speed is controlled at 90 revs/min, control solid content 66～69%, after homogeneous, obtain soup stock;
(5) step (3) gained material slag is mixed in reactor with step (4) gained soup stock, stir after 20 minutes cannedly under the rotating speed of 90 revs/min, microwave sterilization 5 minutes at 60 ℃ of temperature then, obtains the nutrition sauce that stews.
Embodiment 3
(1) mountain, Huaihe River 400g, the seed of Job's tears 100g and the peanut 200g that choose stripping and slicing clean up standby as batching;
(2) getting 1.6kg pork cleans, after being cut into the fritter about 1.0cm * 1.5cm * 1.0cm, with batching, together add reactor, in reactor, add 6.0kg water to stir, vigorous fire is controlled firepower after being heated to seethe with excitement, and maintains fluidized state and stewes and to boil 4 hours;
(3) drop goes out soup slag, rejects bone, obtains expecting slag;
(4) in the soup juice after drop goes out soup slag, add converted starch 600g, boil to boiling, keep 20 minutes, add again maltodextrin 460g, cycloheptaamylose 60g, guar gum 100g, xanthans 268g, Ascorbyl Palmitate 2g, phosphatide 80g, salt 40g, beta carotene 20g, disodium 5 '-ribonucleotide 5g, monosodium glutamate 60g and dehydro sodium acetate 5g, under 50 ℃ of conditions, stir 20 minutes, mixing speed is controlled at 100 revs/min, control solid content 66～69%, after homogeneous, obtain soup stock;
(5) step (3) gained material slag is mixed in reactor with step (4) gained soup stock, stir after 20 minutes cannedly under the rotating speed of 80 revs/min, microwave sterilization 5 minutes at 60 ℃ of temperature then, obtains the nutrition sauce that stews.
Embodiment 4
(1) choose ternip 700g, potato 500g and mountain, Huaihe River 300g as batching cut into slices, stripping and slicing processes, and then cleans up standby;
(2) getting 0.7kg beef cleans, after being cut into the fritter about 1.2cm * 1.2cm * 1.2cm, with batching, together add reactor, in reactor, add 6.5kg water to stir, vigorous fire is controlled firepower after being heated to seethe with excitement, and maintains fluidized state and stewes and to boil 4 hours;
(3) drop goes out soup slag, rejects bone, obtains expecting slag;
(4) in the soup juice after drop goes out soup slag, add converted starch 500g, boil to boiling, keep 20 minutes, add again maltodextrin 170g, cycloheptaamylose 100g, guar gum 40g, xanthans 245g, Ascorbyl Palmitate 1g, phosphatidase 11 00g, salt 40g, disodium 5 '-ribonucleotide 2g, monosodium glutamate 100g and dehydro sodium acetate 2g, under 45 ℃ of conditions, stir 20 minutes, mixing speed is controlled at 80 revs/min, controls solid content 66～69%, obtains soup stock after homogeneous;
(5) step (3) gained material slag is mixed in reactor with step (4) gained soup stock, stir after 10 minutes cannedly under the rotating speed of 100 revs/min, microwave sterilization 5 minutes at 60 ℃ of temperature then, obtains the nutrition sauce that stews.
Embodiment 5
(1) choose the water chestnut 600g of corn 400g, peeling, sugarcane 300g and the cow gram 100g of peeling stripping and slicing clean up standby as batching;
(2) getting 1.0kg pork cleans, after being cut into the fritter about 1.0cm * 1.0cm * 1.0cm, with batching, together add reactor, in reactor, add 6.0kg water to stir, vigorous fire is controlled firepower after being heated to seethe with excitement, and maintains fluidized state and stewes and to boil 4 hours;
(3) drop goes out soup slag, rejects bone, corncob, bagasse, obtains expecting slag;
(4) in the soup juice after drop goes out soup slag, add converted starch 500g, boil to boiling, keep 20 minutes, add again maltodextrin 500g, cycloheptaamylose 80g, guar gum 60g, xanthans 233g, Ascorbyl Palmitate 1g, phosphatidase 16 0g, salt 50g, beta carotene 26g, disodium 5 '-ribonucleotide 2g, monosodium glutamate 85g and dehydro sodium acetate 3g, under 45 ℃ of conditions, stir 25 minutes, mixing speed is controlled at 100 revs/min, control solid content 66～69%, after homogeneous, obtain soup stock;
(5) step (3) gained material slag is mixed in reactor with step (4) gained soup stock, stir after 10 minutes cannedly under the rotating speed of 100 revs/min, microwave sterilization 5 minutes at 60 ℃ of temperature then, obtains the nutrition sauce that stews.
Embodiment 6
(1) the carrot 500g, the Chinese chestnut 560g shelling, dried longan pulp 200g and the matrimony vine 100g that choose stripping and slicing clean up standby as batching;
(2) getting 1.0kg mutton cleans, after being cut into the fritter about 1.0cm * 1.0cm * 1.5cm, with batching, together add reactor, in reactor, add 6.0kg water to stir, vigorous fire is controlled firepower after being heated to seethe with excitement, and maintains fluidized state and stewes and to boil 3.5 hours;
(3) drop goes out soup slag, rejects bone, obtains expecting slag;
(4) in the soup juice after drop goes out soup slag, add converted starch 700g, boil to boiling, keep 20 minutes, add again maltodextrin 380g, cycloheptaamylose 100g, guar gum 20g, xanthans 278g, Ascorbyl Palmitate 2g, phosphatidase 15 5g, salt 30g, beta carotene 20g, disodium 5 '-ribonucleotide 2g, monosodium glutamate 50g and dehydro sodium acetate 3g, under 40 ℃ of conditions, stir 30 minutes, mixing speed is controlled at 100 revs/min, control solid content 66～69%, after homogeneous, obtain soup stock;
(5) step (3) gained material slag is mixed in reactor with step (4) gained soup stock, stir after 15 minutes cannedly under the rotating speed of 100 revs/min, microwave sterilization 5 minutes at 60 ℃ of temperature then, obtains the nutrition sauce that stews.
Embodiment 7:
The sauce that now the prepared nutrition of embodiment 1-6 stewed is done application experiment, with commercially available curry, cure sauce, French goose liver filling, preserved egg yellow filling and mashed potatoes cheese filling contrasts simultaneously, the freeze-thaw stability of comparative product and the resistance to performance that bakes, represent by bleed rate and the rate index of subsiding.
A, freeze-thaw stability experiment
Get each 5 kilograms of embodiment 1 (numbering one), embodiment 2 (numbering two), embodiment 6 (numbering three) the institute finished products of doing, commercially available curry cures 5 kilograms, sauce (numbering four), 5 kilograms of commercially available French goose liver sauce (numbering five) finished products, place respectively covered and enclosed in 5kg specification jam bucket, under 2 ℃ of constant temperature, deposit, every 1 month, observe 1 time afterwards, place 3 hours under 20 ℃ of constant temperatures after, observe, and calculate bleed rate, bleed rate computing formula: bleed rate=[nt wt net weight of (the clean quality of initial product-clean quality of product after thawing)/initial product)] * 100%.Experimental result is as shown in table 1 and Fig. 1:
Table 1 freeze-thaw stability experimental result
Remarks: symbol "----" representative finds no bleed phenomenon.
B, the resistance to performance test that bakes
Get embodiment 3 (numbering one), embodiment 4 (numbering two), embodiment 5 (numbering three) finished product of doing, also have commercially available preserved egg yellow filling (numbering four) and commercially available mashed potatoes cheese filling (numbering five) finished product, be used for respectively cooking the filling in Egg Tarts, make 30 of Egg Tarts for every group, add up the situation of subsiding, with the rate of subsiding, represent.Rate=(the Egg Tarts quantity of subsiding/Egg Tarts sum) * 100% subsides.Experimental result is as shown in table 2 and Fig. 2:
The resistance to performance test result that bakes of table 2
| Sample number into spectrum | One | Two | Three | Four | Five |
| Subside or ftracture ratio % | 3.33 | 6.67 | 13.33 | 53.33 | 86.67 |
Remarks: be mainly to occur cracking phenomena after numbering four bakings, all the other are the cooling after-contraction depression of filling baking bubbling in Egg Tarts.
By above-mentioned experimental data, can be found out:
The nutrition of 1 embodiment 1,2,6 preparations stews, and sauce cures sauce than curry and French goose liver sauce at least postpones to occur for one month bleed phenomenon, and after placing 6 months, bleed rate is cured sauce and French goose liver sauce well below curry.The nutrition that embodiment 1,2,6 preparation the is described sauce that stews has clear superiority aspect freeze-thaw stability.
The nutrition of 2 embodiment 3～5 preparations stews sauce when making Egg Tarts, and defect rate only has 3.33～13.33%, and the Egg Tarts that preserved egg yellow filling and mashed potatoes cheese filling are made, defect rate is up to 86.67%.The nutrition that embodiment 3～5 preparation the is described sauce that stews has clear superiority at the resistance to aspect of performance that bakes.
Above-described embodiment is preferably embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under Spirit Essence of the present invention and principle, substitutes, combination, simplify; all should be equivalent substitute mode, within being included in protection scope of the present invention.
Claims (9)
1. the nutrition sauce that stews, is characterized in that: this nutrition sauce that stews is prepared from by the following raw material of meter by weight:
2. a kind of nutrition according to claim 1 sauce that stews, is characterized in that: described batching be in Chinese chestnut, corn, carrot, ternip, potato, water chestnut, Huai Shan, sugarcane, longan, cow gram, peanut, red date, matrimony vine, mushroom, ginseng, the seed of Job's tears and rhizoma Gastrodiae more than three kinds or three kinds.
3. a kind of nutrition according to claim 1 sauce that stews, is characterized in that: described meat is pork, mutton, beef, chicken or its bone.
4. a kind of nutrition according to claim 1 sauce that stews, is characterized in that: described converted starch is to take the acetylation hexane diacid-crosslinked starch that cornstarch or farina make as raw material.
5. a kind of nutrition according to claim 1 sauce that stews, is characterized in that: the stew solid quality content of sauce of described nutrition is 66～69%.
6. according to the stew preparation method of sauce of a kind of nutrition described in claim 1～5 any one, it is characterized in that comprising following operating procedure:
(1) batching is selected and processed, clean up, standby;
(2) meat is cleaned, after being cut into small pieces, with batching, together put into water and stew, boil to boiling, keep fluidized state to stew and boil 3.5～4 hours;
(3) drop goes out soup slag, and the part that rejecting can not be directly edible, obtains expecting slag;
(4) in the soup juice after drop goes out soup slag, add converted starch, boil to boiling, keep 20 minutes, add again maltodextrin, cycloheptaamylose, guar gum, xanthans, Ascorbyl Palmitate, phosphatide, salt, beta carotene, disodium 5 '-ribonucleotide, monosodium glutamate and dehydro sodium acetate, under 40 ℃～50 ℃ conditions, stir 20～30 minutes, mixing speed is controlled at 80～100 revs/min, controls solid quality content 66～69%, obtains soup stock after homogeneous;
(5) step (3) gained material slag is mixed in reactor with step (4) gained soup stock, stir after 10～20 minutes cannedly under the rotating speed of 80～100 revs/min, microwave sterilization 5 minutes at 60 ℃ of temperature then, obtains the nutrition sauce that stews.
7. preparation method according to claim 6, is characterized in that: the described processing of step (1) comprise shell, peeling, stoning, section, stripping and slicing or be cut into granular.
8. preparation method according to claim 6, is characterized in that: the specification being cut into small pieces described in step (2) is that length and width height is respectively 1cm～1.5cm.
9. preparation method according to claim 6, is characterized in that: the described part that can not be directly edible of step (3) is bone, corncob, bagasse or red date core.
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