CN104207105A - Seasoning sauce with pickled cabbage flavor and preparation method thereof - Google Patents
Seasoning sauce with pickled cabbage flavor and preparation method thereof Download PDFInfo
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Classifications
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- 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
-
- 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
An instant smearing sauce with pickled cabbage flavor comprises 1000 parts by weight of pickled cabbage raw material, 10 to 50 parts by weight of salt, 10 to 50 parts by weight of sugar, 10 to 50 parts by weight of seasoning wine, 10 to 50 parts by weight of peanut oil, 1 to 5 parts by weight of cane sugar, 1 to 5 parts by weight of carrageenan, 1 to 5 parts by weight of sodium alginate and1 to 1000 parts by weight of water. A preparation method is as follows: 1) material selection: selecting pickled cabbage with smooth surface, full water and without the softness or rotting; 2) beating: beating the pickled cabbage with water according to the ratio of 1:1 for 2min to atomize the pickled cabbage tissues; 3) blending: sequentially adding a flavoring agent and a stabilizer, and stirring evenly for mixing; 4) filling and sealing: filling the blended sauce into bags for 30g in each bag and conducting heat seal in the atmospheric pressure at room temperature; 5) sterilization: sterilizing for 20 min at 95 DEG C to prepare the finished product. The invention provides a pickled cabbage sauce rich in nutrient and consistent with dietary habits of Chinese people.
Description
Technical field
The invention belongs to food technology field, a kind of pickles taste tartar sauce and preparation method thereof is specifically provided.
Background technology
Pickles are a kind of not only safety but also fruits and vegetables product of nutrition, and primary raw material is various vegetables, and the content of mineral substances such as element-vitamine compound wherein and calcium, iron, phosphorus enrich.Lot of research shows, pickles have and maintain human body alimentary canal system health, fat-reducing, anticancer, Anti-bacterium, prevention food poisoning and the plurality kinds of health care such as cardiovascular and cerebrovascular disease, anti-organism aging process and medical functions.By fermentation, containing a large amount of lactic acid bacterias, lactic acid bacteria can not only increase the quantity of human body beneficial bacterium to pickles, suppress harmful bacteria, prevent microbial activities in abnormal human body, improve intestinal flora environment, intestinal flora can also be made to maintain the state of relative equilibrium.After a large amount of lactic acid bacterias that pickle fermentation maturation produces afterwards are absorbed by the body, the pepsic secretion of human body can be promoted, suppress harmful microbe breeding in human body alimentary canal, make microbial profile normalization in enteron aisle.Containing abundant dietary fiber in the vegetables of pickles raw material, it is strong that crude fibre absorbs moisture ability in the rectum, can impel intestinal motility, refuse is excreted in time, with various diseases such as Constipation, enteritis and colitis.At present, the overall deep processing level of China's pickles industry is lower, substantially still follow conventional machining process, deep processed product kind is less, becomes the enterprise of local flavor tartar sauce very few especially with pickles as Raw material processing, be mostly workshop-based production, its production scale is little, and kind is single, and packaging is simple, added value is low, greatly constrains the development of pickles process deeply industry.
Along with the raising of people's living standard and the enhancing of health care consciousness, the pickles deep processed product that development has special local flavor and health care has boundless market prospects.Pickles are processed into Kimchi ketchup, not only more press close to the eating habit of compatriots, edible more simple and convenient, and make product be easier to store and transport.
Korean Patent No 1991-9171 disclosed in 28 days June in 1991 " Kimchiketchup and its manufacturing method " discloses a kind of method preparing pickled vegetable sauce, wherein pickles utilize following methods to make: use cabbage as main component, such as radish is added in cabbage, the vegetables such as palmate meadowsweet and leaf mustard and such as Paprika, garlic, the condiment such as verdant and salted shrimp and carp, they are mixed, and after slaking a period of time, pickles are pulverized, with obtained pickles soup, then add rice wherein to stick with paste and malt syrup, and mix with pickles soup by stirring, so obtain Kimchi ketchup.It is more that this method adds condiment auxiliary material, the mouthfeel of obtained pickled vegetable sauce also comparatively horn of plenty, but obvious manufacturing process comparatively very complicated, product quality management difficulty is in process of production larger, and production cost is higher, the production obviously not meeting domestic current relevant enterprise is actual.
Patent CN 100502690C provides by processing pickles and makes the method for redness, green or yellow Kimchi ketchup, its Kimchi ketchup is be suitable for the public use and can like according to consumer the flavouring or sauce form of selecting its color, there is vivid, natural green, yellow and red, thus make it not only overcome prejudice to the Lycopersicon esculentum tartar sauce with limited color and taste, and instinctively not to consumer with the prompting of pickles.The method makes the pickled vegetable sauce processed can obtain different colors by adopting the mode to pickles raw material is separately processed separately, improves the appreciative value of product.But in fact this method meets the diet evaluation criterion of westerner more, the traditional eating habit of compatriots there is no too much requirement for the whether gorgeous appreciative value of color of tartar sauce, and the method is by the separately processing separately of different pickles raw materials, reduce the rich of pickled vegetable sauce mouthfeel, make its local flavor comparatively single.Pickles raw material separate machined adds production link and production actual cost simultaneously.
Therefore, the pickled vegetable sauce developing a kind of compatriots' of meeting eating habit demand and the simple and practical processing method meeting domestic current production reality are significantly.
Summary of the invention
The object of the invention is to provide a kind of pickles taste tartar sauce meeting compatriots' eating habit demand.Another object of the present invention provides a kind of simple and practical pickles taste tartar sauce preparation method meeting domestic current production reality.For achieving the above object, technical solution of the present invention is: a kind of pickles taste tartar sauce, be characterised in that containing pickles raw material, salt, table sugar, blending liquor, peanut oil, refined sucrose, carragheen, sodium alginate and water, each Ingredients Weight proportioning number is: pickles raw material 1000 weight portion, salt 10 ~ 50 weight portion, sugar 10 ~ 50 weight portions, blending liquor 10 ~ 50 weight portion, peanut oil 10 ~ 50 weight portion, sucrose 1 ~ 5 weight portion, carragheen 1 ~ 5 weight portion, sodium alginate 1 ~ 5 weight portion, water 1 ~ 1000 weight portion.Pickles taste tartar sauce preparation method comprises the steps: a kind of pickles taste tartar sauce production technology, it is characterized in that comprising following processing step: 1) select materials: select any surface finish moisture full, without the pickles of soft corruption;
2) pull an oar: by pickles raw material and water according to the ratio crushing and beating 2min of 1:1, make pickles tissue particles;
3) allocate: add flavor enhancement, stabilizing agent successively, stir mixing;
4) filling, sealing: the sauce allocated is loaded in bag, every bag of equal 30g, with heat sealing under atmospheric pressure room temperature condition;
5) sterilization: 95 DEG C of sterilization 20min.
Adopt technique scheme, the technique effect that the present invention is useful is: 1. different pickles raw material hybrid process is become sauce by the present invention, and mouthfeel is comparatively full abundant, and sauce gives off a strong fragrance, and is applicable to the eating habit of current domestic consumer; 2. the Kimchi ketchup made according to the present invention can be used as the flavouring of various food or sauce, the spread of various cake, millet cake or mix sauce, also may be used for dish-cooking; 3. primary raw material carrot, Chinese cabbage etc. are containing abundant nutritional labeling, and cost is lower; 4. present invention process is simple, and equipment investment is few, and the production meeting domestic current pickles processing industry is actual.
detailed description of the invention embodiment 1
Select the pickles raw material fermented to take out from fermentation altar, be cut into block fourth shape, take 100g, adopt different making beating broken times and different material-water ratio to carry out preliminary experiment and compare beating results:
Table 1 is pulled an oar and is processed preliminary result table
| Raw material: water | Beating results |
| ? 1：0.5 | During making beating, wall is stained with by material, pulls an oar abnormal |
| 1 : 1 | Slurry is denseer, and shattering process is smooth and even |
| ?1 : 1.5 | Evenly, denseness is moderate in making beating |
| 1 : 2 | Slurries are rarer, evenly broken |
| ?1 : 2.5 | Slurries are excessively rare, are not suitable for smearing |
Can be obtained by table 1, good degree of crushing can give the finer and smoother mouthfeel of sauce and good melting property of mouth.The lamination of pickles slurry is the suspended particulate sedimentation under gravity in sauce, causes solid, liquid to be separated, has influence on the stability of product.According to Stockes formula, particle sinking speed is directly proportional to particle size, and particle size is less, and sinking speed is slower.Less sauce particle can make sauce have abundant fine and smooth mouthfeel, therefore chooses material-water ratio 1:1 comparatively suitable.
embodiment 2a kind of pickles taste tartar sauce, containing carrot pickled vegetable 1000g, salt 60g, sugared 8g, blending liquor 6g, peanut oil 20g, sucrose 1g, carragheen 1g, sodium alginate 0.05g, water 1000g.
Carry out following steps: 1) select materials: select any surface finish moisture full, without the pickles of soft corruption;
2) pull an oar: use beater by pickles crushing and beating 2min;
3) allocate: add flavor enhancement, stabilizing agent successively, stir mixing;
4) filling, sealing: the sauce allocated is loaded in bag, every bag of equal 30g, with heat sealing under atmospheric pressure room temperature condition;
Sauce carries out BA after sealing packaging, observes with or without swollen bag phenomenon.
Table 2 sample treatment table
Table 3 is a swollen bag situation result table
("+" indicates that swollen bag phenomenon occurs, "-" indicates without swollen bag situation)
Experimentally result is come, and under 95 DEG C of conditions, bactericidal effect is better, namely without swollen bag phenomenon after heating water bath 20min, considers the impact of long-time high temperature for flavor substance, therefore selects 95 DEG C, and heating water bath 20min is comparatively suitable.
The object of packaged food sterilization is mainly killed and is caused product to ruin and produce the pathogenic microorganism of poison.The pH value of pickles usually between 3.5 ~ 3.8, therefore can adopt sterilization in open kettle, but can affect the local flavor of sauce when process for sterilizing is improper.According to current experimental result and correlative study results presumption, the good condition of bactericidal effect is 95 DEG C, sterilizing 20min.
embodiment 3a kind of pickles taste tartar sauce, containing cabbage kimchi 500g, carrot pickled vegetable 500g, salt 60g, sugared 80g, blending liquor 60g, peanut oil 20g, sucrose 20g, carragheen 1g, sodium alginate 0. 5g, water 1000g.Carry out following steps: 1) select materials: select any surface finish moisture full, without the pickles of soft corruption;
2) pull an oar: use beater by pickles crushing and beating 2min;
3) allocate: add flavor enhancement, stabilizing agent successively, stir mixing, need to add sesame oil 30g, sesame paste 3g, black bean sauce 6g, minced meat sauce 6g according to taste;
4) filling, sealing: the sauce allocated is loaded in bag, every bag of equal 30g, with heat sealing under atmospheric pressure room temperature condition; 5) sterilization: 95 DEG C of sterilization 20min, obtained finished product.
The present embodiment is applicable to Guangdong and Guangxi Provinces one and is with consumer's taste of diet
embodiment 4
A kind of pickles taste tartar sauce, containing cabbage kimchi 500g, carrot pickled vegetable 500g, salt 60g, sugared 80g, blending liquor 60g, peanut oil 20g, sucrose 20g, carragheen 1g, sodium alginate 0. 5g, water 1000g.Carry out following steps: 1) select materials: select any surface finish moisture full, without the pickles of soft corruption;
2) pull an oar: use beater by pickles crushing and beating 2min;
3) allocate: add flavor enhancement, stabilizing agent successively, stir mixing, need to add sesame paste 3g, peanut butter 6g, sweet peppery catsup 20g according to taste;
4) filling, sealing: the sauce allocated is loaded in bag, every bag of equal 30g, with heat sealing under atmospheric pressure room temperature condition; 5) sterilization: 95 DEG C of sterilization 20min, obtained finished product.
The present embodiment can be used as popular taste pickled vegetable sauce and promotes.
Claims (3)
1. a pickles taste tartar sauce, be characterised in that and contain: pickles raw material 1000 weight portion, salt 10 ~ 50 weight portion, sugar 10 ~ 50 weight portions, blending liquor 10 ~ 50 weight portion, peanut oil 10 ~ 50 weight portion, sucrose 1 ~ 5 weight portion, carragheen 1 ~ 5 weight portion, sodium alginate 1 ~ 5 weight portion, water 1 ~ 1000 weight portion.
2. a pickles taste tartar sauce preparation method, is characterized in that comprising following processing step:
1) select materials: select any surface finish moisture full, without the pickles of soft corruption;
2) pull an oar: by pickles raw material and water according to the ratio crushing and beating 2min of 1:1, make pickles tissue particles;
3) allocate: add flavor enhancement, stabilizing agent successively, stir mixing;
4) filling, sealing: the sauce allocated is loaded in bag, every bag of equal 30g, with heat sealing under atmospheric pressure room temperature condition;
5) sterilization: 95 DEG C of sterilization 20min, obtained finished product.
3. pickles taste tartar sauce preparation method according to claim 2, it is characterized in that described flavor enhancement is salt, table sugar, blending liquor, peanut oil, stabilizing agent is refined sucrose, carragheen, sodium alginate.
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| CN201410394561.4A CN104207105A (en) | 2014-08-13 | 2014-08-13 | Seasoning sauce with pickled cabbage flavor and preparation method thereof |
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| CN201410394561.4A CN104207105A (en) | 2014-08-13 | 2014-08-13 | Seasoning sauce with pickled cabbage flavor and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770699A (en) * | 2015-04-29 | 2015-07-15 | 四川省食品发酵工业研究设计院 | Preparing method for seasoning sauce for improving flavor of pickles |
| CN104957563A (en) * | 2015-06-30 | 2015-10-07 | 四川东坡中国泡菜产业技术研究院 | Pickle salad and preparing method thereof |
| CN111616347A (en) * | 2020-06-12 | 2020-09-04 | 四川省食品发酵工业研究设计院 | Method and container for making self-fermented Sichuan pickle-flavored sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133815A (en) * | 2007-10-18 | 2008-03-05 | 吴正禄 | Magenta pickled vegetable brine and spice and magenta pickled vegetable produced by the same |
| CN102028183A (en) * | 2010-11-19 | 2011-04-27 | 陈国生 | Sauce and preparation process thereof |
| CN104106789A (en) * | 2013-04-22 | 2014-10-22 | 张政 | Instant pickled-vegetable-flavor spread and preparation method thereof |
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| CN101133815A (en) * | 2007-10-18 | 2008-03-05 | 吴正禄 | Magenta pickled vegetable brine and spice and magenta pickled vegetable produced by the same |
| CN102028183A (en) * | 2010-11-19 | 2011-04-27 | 陈国生 | Sauce and preparation process thereof |
| CN104106789A (en) * | 2013-04-22 | 2014-10-22 | 张政 | Instant pickled-vegetable-flavor spread and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770699A (en) * | 2015-04-29 | 2015-07-15 | 四川省食品发酵工业研究设计院 | Preparing method for seasoning sauce for improving flavor of pickles |
| CN104770699B (en) * | 2015-04-29 | 2017-04-05 | 四川省食品发酵工业研究设计院 | A kind of preparation method for lifting pickle flavor seasoning dip |
| CN104957563A (en) * | 2015-06-30 | 2015-10-07 | 四川东坡中国泡菜产业技术研究院 | Pickle salad and preparing method thereof |
| CN111616347A (en) * | 2020-06-12 | 2020-09-04 | 四川省食品发酵工业研究设计院 | Method and container for making self-fermented Sichuan pickle-flavored sauce |
| CN111616347B (en) * | 2020-06-12 | 2023-04-18 | 四川省食品发酵工业研究设计院有限公司 | Method and container for making self-fermented Sichuan pickle-flavored sauce |
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Application publication date: 20141217 |