CN104207101A - Dipping sauce with tomato, fruit, and vegetable flavor, and preparation method thereof - Google Patents
Dipping sauce with tomato, fruit, and vegetable flavor, and preparation method thereof Download PDFInfo
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- CN104207101A CN104207101A CN201310273639.2A CN201310273639A CN104207101A CN 104207101 A CN104207101 A CN 104207101A CN 201310273639 A CN201310273639 A CN 201310273639A CN 104207101 A CN104207101 A CN 104207101A
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- 238000007598 dipping method Methods 0.000 title claims abstract description 8
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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
-
- 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
- A23L27/63—Ketchup
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a dipping sauce with a tomato, fruit, and vegetable flavor. The dipping sauce is composed of the following components in parts by weight: 25 to 30 parts of tomato sauce, 8 to 12 parts of pepper paste, 40 to 50 parts of water, 0.5 to 1.2 parts of white sugar, 0.8 to 1.5 parts of salt, 2 to 4 parts of zanthoxylum armatum oil, 2 to 5 parts of plant oil, 0.5 to 0.9 part of cooking wine, 2 to 4 parts of spices, 0.8 to 2.2 parts of modified starch, 0.8 to 2 parts of flavor enhancer, and 0.2 to 0.5 part of critic acid. The flavors of tomato, pepper, and zanthoxylum armatum are perfectly merged in the sauce. A pickling control technology is adopted to manufacture a pepper raw material with a special flavor, a frying pan is adopted to replace the conventional conditioning pot, the water content in the finished product is effectively controlled, and thus the taste and quality of product are both improved.
Description
Technical field
The present invention relates to tomato food manufacture field, be a kind of tomato fruit-vegetable flavor dip in sauce and preparation method thereof.
Background technology
Capsicum is plant of Solanaceae, has abundant nutritional labeling, and research shows that every hectogram capsicum Vitamin C content is up to 198 milligrams, occupies the first place of vegetables.In capsicum, Cobastab, carrotene and the content of mineral substances such as calcium, iron are also abundanter, and having in the cooking for vegetable is hyperchromic, it is peppery to compose, modify the effects such as abnormal flavour, flavouring, is very rising food, the dual-purpose resource of medicine.
Tomato is plant of Solanaceae, and fruit is rich in carrotene, vitamin C, B family vitamin etc., and the lycopene particularly contained by it is more helpful to the health of human body, and some fruit are if watermelon, shaddock, apricot are only containing a small amount of Lycopene; Tomato tool flavour, sweet and sour taste is that one of fruit and vegetable the most general are cultivated in the whole world.In the cooking culture that China is traditional, deeply liked by numerous people with the pungent flavor product that capsicum, tomato are primary raw material.Along with expanding economy, the raising day by day of quality of life, the requirement of people to quality of life is more and more higher, also more and more higher to the requirement of food, flavouring, and high-quality, the thick chilli sauce looked good, smell good and taste good become requisite flavouring on most people's dining table.
Simultaneously as the one of flavouring, dip in sauce and be more and more subject to liking of people, can arbitrarily dip in food food materials, easy to use, how capsicum is provided together with Tomato Fusion a kind of newly dip in sauce, and it is unfavorable to avoid capsicum to get angry etc., a technical problem of cost field of food.
Summary of the invention
The object of the invention is the technological deficiency for existing in prior art, and a kind of tomato fruit-vegetable flavor is provided dip in sauce and preparation method thereof.
The technical scheme adopted for realizing object of the present invention is:
Tomato fruit-vegetable flavor dip in a sauce, be made up of following component and mass fraction,
Catsup 25-30 mass fraction;
Capsicum mud 8-12 mass fraction;
Water 40-50 mass fraction;
White granulated sugar 0.5-1.2 mass fraction;
Salt 0.8-1.5 mass fraction;
Tengjiao oil 2-4 mass fraction;
Vegetable oil 2-5 mass fraction;
Cooking wine 0.5-0.9 mass fraction;
Spice 2-4 mass fraction;
Converted starch 0.8-2.2 mass fraction;
Tasty agents 0.8-2 mass fraction;
Citric acid 0.2-0.5 mass fraction,
The preparation method of wherein said capsicum mud is the fragment by being chopped into about 0.5-1cm size after the process of 75-84 mass fraction fresh chilli, add 8-15 mass fraction salt, 3-5 mass fraction garlic, 3-5 mass fraction ginger mixing thoroughly, enter the capable anaerobic lactic acid fermentation of cylinder body seal, fermentation temperature controls at 25-30 DEG C, capsicum after fermenting-ripening carries out 85-95 DEG C of pasteurization, finally breaks into capsicum mud with beater.
Described tasty agents comprises monosodium glutamate 0.8-2 mass fraction and flavour nucleotide disodium 0.05-0.01 mass fraction.
The preparation method dipping in sauce of tomato fruit-vegetable flavor, comprises the following steps,
1) modulate catsup: added water by catsup, be heated to 85-90 DEG C after white granulated sugar, salt, converted starch, citric acid, allotment 12-15min makes each material Homogeneous phase mixing;
2) jacketed pan fries sauce: add capsicum mud when jacketed pan adds vegetable oil and is heated to 110-130 DEG C, spice, cooking wine fries to going out perfume (or spice), then add the sauce modulated in step 1 and fry even together, then add monosodium glutamate, flavour nucleotide disodium is fried even;
3) conveying of sauce: the sauce that frying is good is transferred to surge tank;
4) heat: the material pumping of surge tank is heated to 90-94 DEG C to tube heater;
5) filling: by the material pumping that heated to bottle placer more than 90 DEG C temperature hot fillings;
6) sterilization: by filling good product introduction sterilization tunnel more than 94 DEG C wet sterilization 5-10min;
7) cool: the product that sterilization is good is cooled to less than 50 DEG C.
In described step 1, first catsup is added part aqueous solution and circulation stirring 3-5min, then add converted starch and excess water and circulation stirring 3-5min, after being then heated to 85 DEG C, add white granulated sugar, salt, citric acid be uniformly mixed dissolving; Finally by mixing heating material to 85-90 DEG C, circulation stirring 10-15min under vacuum 500-800mpa.
In described step 3 sauce mode of movement adopt negative pressure taken out material system by pipeline by material by the direct suction surge tank of jacketed pan.
Compared with prior art, the invention has the beneficial effects as follows:
The present invention embodies the perfect adaptation of tomato, capsicum and rattan green pepper taste.In production, the control technology of pickling of capsicum produces the special raw material of hot pepper of local flavor, instead of traditional blend tank with frying pan, effectively controls the moisture in final products, improves products taste and texture; Frying sauce have changed the mode that tradition topples over discharging, adopts more advanced negative-pressure suction mode of movement, enhances productivity and production security.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
First embodiment
Tomato fruit-vegetable flavor dip in a sauce, be made up of following component,
Catsup 25Kg;
Capsicum mud 8Kg;
Water 40Kg;
White granulated sugar 0.5Kg;
Salt 0.8Kg;
Tengjiao oil 2Kg;
Vegetable oil 2Kg;
Cooking wine 0.5Kg;
Spice 2Kg;
Converted starch 0.8Kg;
Monosodium glutamate 0.8Kg;
Flavour nucleotide disodium 0.05Kg;
Citric acid 0.2Kg,
The preparation method of wherein said capsicum mud is for choosing 75Kg fresh chilli, and require that meat is abundant, peppery degree is moderate, and color and luster is red gorgeous.Fresh capsicum is gone handle, stalk, simultaneously by choosing with rascal capsicum of rotting, clean with running water.Clean capsicum is put into disinfectant soaking disinfection, then takes out and dry; With chopped chilli machine, capsicum is chopped into the fragment of about 0.5-1cm size, add 8Kg salt, 3Kg garlic, 3Kg ginger mixing thoroughly, enter the capable anaerobic lactic acid fermentation of cylinder body seal, fermentation temperature controls at 25-30 DEG C, and utilize the microorganism of natural environment based on lactic acid bacteria to ferment in middle salinity, fermentation time is about January, capsicum after fermenting-ripening carries out 85 DEG C of pasteurizations, finally breaks into capsicum mud with beater.
Concrete preparation method is as follows
1) catsup is modulated: being inserted by the catsup of dissolubility solid content Brix36% in blend tank and to add part aqueous solution circulation stirring 3min simultaneously, add and circulation stirring 3min after then being dissolved by converted starch excess water, blend tank starts heat temperature raising; Blend tank temperature adds white granulated sugar when reaching 85 DEG C, salt, citric acid are uniformly mixed dissolving; Mixing heating material to 88 DEG C, circulation stirring 10min under vacuum 500mpa.
2) jacketed pan fries sauce: jacketed pan adds when vegetable oil is heated to 110 DEG C and adds capsicum mud, spice, cooking wine stir-fry to going out perfume (or spice), and oil temperature is unsuitable too high, and during frying, temperature of charge is at about 100 DEG C.After sauce color and fragrance are fried out, then add the sauce modulated in step 1 and fry even together, then add monosodium glutamate, flavour nucleotide disodium is fried even;
3) conveying of sauce: utilized by the sauce that frying is good negative pressure to take out material system and be transferred to surge tank; The negative pressure adopting pneumatic vacuum pump to produce directly draws sauce from jacketed pan pot body by pipe, whole course of conveying completes completely under airtight state, stopped the pollution that sauce brings by working environment, operating personnel, it also avoid high temperature sauce topple over expose time dangerous injury to operating personnel.
4) heat: the material pumping of surge tank is heated to 90 DEG C to tube heater;
5) filling: by the material pumping that heated to bottle placer more than 90 DEG C temperature hot fillings;
6) sterilization: by filling good product introduction sterilization tunnel more than 94 DEG C wet sterilization 5min;
7) cool: the product that sterilization is good is cooled to less than 50 DEG C.
Second embodiment
Tomato fruit-vegetable flavor dip in a sauce, be made up of following component,
Catsup 30Kg;
Capsicum mud 12Kg;
Water 50Kg;
White granulated sugar 1.2Kg;
Salt 1.5Kg;
Tengjiao oil 4Kg;
Vegetable oil 5Kg;
Cooking wine 0.9Kg;
Spice 4Kg;
Converted starch 2.2Kg;
Monosodium glutamate 2Kg;
Flavour nucleotide disodium 0.01Kg;
Citric acid 0.5Kg,
The preparation method of wherein said capsicum mud is the fragment by being chopped into about 0.5-1cm size after the process of 84Kg fresh chilli, add 15Kg salt, 5Kg garlic, 5Kg ginger mixing thoroughly, enter the capable anaerobic lactic acid fermentation of cylinder body seal, fermentation temperature controls at 25-30 DEG C, capsicum after fermenting-ripening carries out 95 DEG C of pasteurizations, finally breaks into capsicum mud with beater.
Concrete preparation method is as follows
1) modulate catsup: added water by catsup, be heated to 90 DEG C after white granulated sugar, salt, converted starch, citric acid, stir 15min allotment evenly;
2) jacketed pan fries sauce: jacketed pan adds and to add capsicum mud when vegetable oil is heated to 130 DEG C, spice, cooking wine are fried to going out perfume (or spice), then adds the sauce modulated in step 1 and fry even together, then adds monosodium glutamate, flavour nucleotide disodium is fried even;
3) conveying of sauce: the sauce that frying is good is transferred to surge tank, the negative pressure adopting pneumatic vacuum pump to produce directly draws sauce from jacketed pan pot body by pipe, whole course of conveying completes completely under airtight state, stopped the pollution that sauce brings by working environment, operating personnel, it also avoid high temperature sauce topple over expose time dangerous injury to operating personnel;
4) heat: the material pumping of surge tank is heated to 94 DEG C to tube heater;
5) filling: by the material pumping that heated to bottle placer more than 90 DEG C temperature hot fillings;
6) sterilization: by filling good product introduction sterilization tunnel more than 94 DEG C wet sterilization 10min;
7) cool: the product that sterilization is good is cooled to less than 50 DEG C.
3rd embodiment
Tomato fruit-vegetable flavor dip in a sauce, be made up of following component,
Catsup 28Kg;
Capsicum mud 10Kg;
Water 45Kg;
White granulated sugar 1Kg;
Salt 1Kg;
Tengjiao oil 3Kg;
Vegetable oil 4Kg;
Cooking wine 0.7Kg;
Spice 3Kg;
Converted starch 1.5Kg;
Monosodium glutamate 1.5Kg;
Flavour nucleotide disodium 0.08Kg;
Citric acid 0.3Kg,
The preparation method of wherein said capsicum mud is the fragment by being chopped into about 0.5-1cm size after the process of 80Kg fresh chilli, add 10Kg salt, 3Kg garlic, 3Kg ginger mixing thoroughly, enter the capable anaerobic lactic acid fermentation of cylinder body seal, fermentation temperature controls at 25-30 DEG C, capsicum after fermenting-ripening carries out 90 DEG C of pasteurizations, finally breaks into capsicum mud with beater.
Concrete preparation method is as follows
1) modulate catsup: added water by catsup, be heated to 88 DEG C after white granulated sugar, salt, converted starch, citric acid, stir 14min allotment evenly;
2) jacketed pan fries sauce: jacketed pan adds and to add capsicum mud when vegetable oil is heated to 120 DEG C, spice, cooking wine are fried to going out perfume (or spice), then adds the sauce modulated in step 1 and fry even together, then adds monosodium glutamate, flavour nucleotide disodium is fried even;
3) conveying of sauce: the sauce that frying is good is transferred to surge tank, the negative pressure adopting pneumatic vacuum pump to produce directly draws sauce from jacketed pan pot body by pipe, whole course of conveying completes completely under airtight state, stopped the pollution that sauce brings by working environment, operating personnel, it also avoid high temperature sauce topple over expose time dangerous injury to operating personnel;
4) heat: the material pumping of surge tank is heated to 92 DEG C to tube heater;
5) filling: by the material pumping that heated to bottle placer more than 90 DEG C temperature hot fillings;
6) sterilization: by filling good product introduction sterilization tunnel more than 94 DEG C wet sterilization 8min;
7) cool: the product that sterilization is good is cooled to less than 50 DEG C.
Need to illustrate all, for above embodiment, increased according to same ratio by each component consumption or reduce, the parts by weight relation of gained each component all belongs to protection scope of the present invention
Show through great many of experiments, much more simple food capsicum easily causes gets angry, and after adding tomato, effectively can improve body that thick chilli sauce causes and to get angry symptom, the chili sauce made is not got angry in thick chilli sauce.Capsicum is added the common frying with tomato again after culture propagation by simultaneously the present invention, adds the local flavor of product, vinegar-pepper good to eat, is more suitable for old man and child eats.Technique of the present invention remains the Organic nutrient such as raw material contained vitamin substantially, and the chili sauce made has tomato flavor, extensively edible.Simultaneously owing to controlling the moisture in product, after making chili sauce, the chili sauce avoiding excess moisture to cause goes mouldy, and improves product stability.
The nutritive value that tomato is rich in vitamin and lycopene obtains the accreditation of more people.Tomato contains abundant vitamin C and vitamin D, can prevent capillary hemorrhage disease; Containing iron, calcium, magnesium etc., be of value to and enrich blood; The lycopene that tomato contains has anti-oxidant, the multiple efficacies such as energy suppressor mutation, reduction nucleic acid damaging, minimizing angiocardiopathy and pre-anti-cancer.
Rattan green pepper contains each seed amino acid of abundant irony, vitamin and needed by human body, and have loose cold removing toxic substances, scattered silt is active, food digesting stomach fortifying, the effect improved a poor appetite.Modern medicine thinks that the effect of rattan green pepper comprises antiulcer, anti diar rhea, protects the liver, two-way function to myenteron activity, cardioprotection, hypotensive, anticoagulation, suppression pathogenic microorganism, the effect such as anticancer.
Capsicum contains abundant vitamin C, can control heart disease and coronary sclerosis, reduces cholesterol; Containing more polyphenoils, can anti-cancer and other chronic diseases in advance; Respiratory smooth can be made, in order to treatment cough, flu.Capsicum has the strong effect stimulated circulation, can improve be afraid of cold, the symptom such as frostbite, vascular headache.It contains a kind of particular matter, can accelerate metabolism to reach the Be very effective of burning body fat, thus play antiobesity action.
The present invention breaches the concept that tradition dips in sauce, and fashion nutrition food materials are combined with traditional taste, the taste not only having allowed consumer have to like but also supplement nutrition, meets the demand of food and drink and terminal consumption.It directly can dip in food food materials and food, such as the seasoning of hot-pot dipping food; Also can be used for the culinary art of dish, such as product of the present invention is added water and other flavorings boiling rattan green pepper fish together.Food and drink and family cooking are widely used, the development potentiality had and economic effect.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (5)
1. tomato fruit-vegetable flavor dip in a sauce, it is characterized in that, be made up of following and mass fraction,
Catsup 25-30 mass fraction;
Capsicum mud 8-12 mass fraction;
Water 40-50 mass fraction;
White granulated sugar 0.5-1.2 mass fraction;
Salt 0.8-1.5 mass fraction;
Tengjiao oil 2-4 mass fraction;
Vegetable oil 2-5 mass fraction;
Cooking wine 0.5-0.9 mass fraction;
Spice 2-4 mass fraction;
Converted starch 0.8-2.2 mass fraction;
Tasty agents 0.8-2 mass fraction;
Citric acid 0.2-0.5 mass fraction,
The preparation method of wherein said capsicum mud is the fragment by being chopped into about 0.5-1cm size after the process of 75-84 mass fraction fresh chilli, add 8-15 mass fraction salt, 3-5 mass fraction garlic, 3-5 mass fraction ginger mixing thoroughly, enter the capable anaerobic lactic acid fermentation of cylinder body seal, fermentation temperature controls at 25-30 DEG C, capsicum after fermenting-ripening carries out 85-95 DEG C of pasteurization, finally breaks into capsicum mud with beater.
2. as claimed in claim 1 tomato fruit-vegetable flavor dip in sauce, it is characterized in that, described tasty agents comprises monosodium glutamate 0.8-2 mass fraction and flavour nucleotide disodium 0.05-0.01 mass fraction.
3. the preparation method dipping in sauce of the tomato fruit-vegetable flavor described in claim 1 or 2, is characterized in that, comprise the following steps,
1) modulate catsup: added water by catsup, be heated to 85-90 DEG C after white granulated sugar, salt, converted starch, citric acid, allotment 12-15min makes each material Homogeneous phase mixing;
2) jacketed pan fries sauce: add capsicum mud when jacketed pan adds vegetable oil and is heated to 110-130 DEG C, spice, cooking wine fries to going out perfume (or spice), then add the sauce modulated in step 1 and fry even together, then add monosodium glutamate, flavour nucleotide disodium is fried even;
3) conveying of sauce: the sauce that frying is good is transferred to surge tank;
4) heat: the material pumping of surge tank is heated to 90-94 DEG C to tube heater;
5) filling: by the material pumping that heated to bottle placer more than 90 DEG C temperature hot fillings;
6) sterilization: by filling good product introduction sterilization tunnel more than 94 DEG C wet sterilization 5-10min;
7) cool: the product that sterilization is good is cooled to less than 50 DEG C.
4. the preparation method dipping in sauce of tomato fruit-vegetable flavor as claimed in claim 3, it is characterized in that, in described step 1, first catsup is added part aqueous solution and circulation stirring 3-5min, then add converted starch and excess water and circulation stirring 3-5min, after being then heated to 85 DEG C, add white granulated sugar, salt, citric acid be uniformly mixed dissolving; Finally by mixing heating material to 85-90 DEG C, circulation stirring 10-15min under vacuum 500-800mpa.
5. the preparation method dipping in sauce of tomato fruit-vegetable flavor as claimed in claim 3, is characterized in that, in described step 3 sauce mode of movement adopt negative pressure taken out material system by pipeline by material by the direct suction surge tank of jacketed pan.
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| CN201310273639.2A CN104207101A (en) | 2013-05-31 | 2013-07-01 | Dipping sauce with tomato, fruit, and vegetable flavor, and preparation method thereof |
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