CN104222943A - Preparation and using methods of composite multi-flavor bean product sauce - Google Patents
Preparation and using methods of composite multi-flavor bean product sauce Download PDFInfo
- Publication number
- CN104222943A CN104222943A CN201410428449.8A CN201410428449A CN104222943A CN 104222943 A CN104222943 A CN 104222943A CN 201410428449 A CN201410428449 A CN 201410428449A CN 104222943 A CN104222943 A CN 104222943A
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- CN
- China
- Prior art keywords
- sauce
- bean product
- flavor
- flavor bean
- composite multi
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
-
- 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
Abstract
The invention relates to composite multi-flavor bean product sauce and a using method thereof, wherein the composite multi-flavor bean product sauce integrates different raw materials and flavors from China and the West as well as the Middle East and the Southeast Asia, is made of different materials and is low in fat, salt and sugar contents and free of essences. The composite multi-flavor bean product sauce can meet the requirements of the market for various tastes and food health, is suitable for use as accessory seasoning sauce when Chinese or western dishes are cooked or directly eaten, and can be used as seasoning sauce for cooking the Chinese or western dishes, cold or hot mixing sauce and seasoning sauce for dipping, hot pot, frying, cooking, stir-frying, braising, stewing and boiling. The composite multi-flavor bean product sauce can be industrially produced in batches to keep stable quality, can be prepared into flexible packages with various specifications, and can be frozen, refrigerated as well as stored and transported at normal temperature. The composite multi-flavor bean product sauce can be stored at normal temperature for 6 months, refrigerated for 18 months and frozen for 36 months, can be used as a commodity to be circulated on the market, and can be conveniently popularized and applied to cooking in restaurants, canteens and households.
Description
Technical field: the present invention relates to one with multiple flavouring-soy-sauce, bean product and flavoring for raw material, a kind of bean product jam product and using method thereof that can meet various tastes demand of preparation.Belong to cooking condiment field.Be applicable to assistant food tartar sauce when dish is cooked or directly eaten.
Technical background: sauce country is the earliest invented and used in China in the world, just has the record of " court official can not a day without sauce " as far back as spring and autumn.Develop into now, conventional art and new technology are very abundant, for Cooking Seasoning and edible sauce, of a great variety.Can be divided into from production technology: fermentation and formulated product.From local flavor point: mainly contain capsicum paste, hoisin sauce, meat flavour sauce, vegetable and fruit taste sauce, bacterium mushroom taste sauce etc.From raw material point, mainly: cereals; Aquatic products; Vegetable and fruit, mushroom; Meat; Spice class; Milk; Peanut sesame etc.Variety design is various, and materials are extremely extensive, and taste varies.Especially, after reform and opening-up, jam product is all found in domestic market all over the world.The taste demand of people is more and more diversified.Weigh demand kind and the standard of jam products from health perspectives, be rooted in the hearts of the people.The sauce that some high salt, high grease, higher unsaturated fatty acid, high chemical industry and chemicals add, market of having faded out.One kind of multiple taste compounds of the market demand, be easy to jam product of health and preparation method thereof.
Goal of the invention: innovate a kind of merge Chinese and western, middle Southeast Asia different material and local flavor, different materials, realize few fat, without the compound multi-flavor bean product sauce of essence, less salt, low sugar and using method thereof.Adapt to market various tastes bean product sauce and food health demand.
Summary of the invention: the present invention is with new material proportion architectural concept, choose China and foreign countries and Southeast Asia plurality of raw materials sauce, bean product and flavoring, adopt unique batching and fabricating technology, achieve and prepare Low grease, the compound bean product sauce of various tastes without essence, less salt, low sugar.This compound multi-flavor bean product sauce, may be used for Chinese and Western dish cooking seasoning sauce, cool heat mixes sauce, dips in, rinses, decocts, burns, fries, boils in a covered pot over a slow fire, stewes, boils tartar sauce.Can industrialized mass production, make it steady quality, form all size flexible package, can freezing, refrigeration, normal temperature storage and transport.Shelf-life normal temperature can reach June, refrigerates 18 months, freezing 36 months.Can be used as commodity market circulation.Facilitate food and drink restaurant, authority canteen, the universal use of family cooking.
Technical scheme of the present invention:
Get for every batch: bean product fourth 2000-4000g, garlic foam 500-1500g, shallot foam 500-1500g, ripe peanut powder 500-1500g, peanut butter 300-1000g, catsup 200-400g, satay paste 200-300g, curry powder 250-450g, salt 100-150g, chicken essence powder 100-150g, white sugar 250-350g, vanilla powder 10-30g, chilli 500g, salad oil 900-1100g, cooking wine 200-500g
By the oily quick-fried perfume (or spice) of capsicum, drop is fuel-displaced; (fried fragrant capsicum is used as him), frying bean product fourth, stir-fry garlic, green onion foam go out fragrance, fry with curry powder fragrant, fry out redness with catsup, add surplus stock frying, add water 500-1100g, mix uniform, boil, be diluted with water by 1 to 1, boiled, input canning line, is packaged as 5-10kg, 30-50g specification respectively, sends into freezing, freezer or Direct Distribution sells shops or user.To adapt to market circulation and to facilitate the demand of restaurant, dining room, family.
Beneficial effect of the present invention is: innovated a kind of compound multi-flavor bean product sauce, reached few grease, without essence interpolation, less salt, low sugar, multi-flavor compound feature.Enrich the kind of compound multi-flavor bean product sauce, the demand of the compound bean product sauce of many tastes that adapted to match well outside city's field alignment.This compound multi-flavor bean product sauce can be widely used in Chinese and Western dish and cook flavoring, cool hot spice, dips in, rinses, decocts, burns, fries, boils in a covered pot over a slow fire, stewes, boils tartar sauce.Can industrialized mass production, can freezing, refrigeration, normal temperature storage and transport.Shelf-life normal temperature can reach June, refrigerates 18 months, freezing 36 months.Solve prior art and product, the drawback that higher fatty acid, high grease, high salt, high sugar and essence exceed standard.Achieve the primary condition requirement coming into the market to circulate and transport, meet the universal use of restaurant, authority canteen and family.
Achieve the goal of the invention of setting.
Tool of the present invention has the following advantages:
1, be compounded with China and foreign countries' main flavor and taste, form compound multi-flavor bean product sauce, meet the demand of market to compound multi-flavor bean product sauce;
2, without animal tallow, few grease, less salt, low sugar with add without essence material, form nuisanceless seasoned bean products sauce, ensured healthy and food security;
3, material is easy to get, and manufacturing process is simple, and conventional equipment cost is low, economic and practical;
4, can suitability for industrialized production, can the stable and lot-size continuous seepage of products quality guarantee;
5, applied widely, can be used for the Chinese and western dish cooking tartar sauce, cool heat and mix sauce, dip in, rinse, decoct, burn, fry, boil in a covered pot over a slow fire, stew, boil tartar sauce, use value is high;
6, can freezing, refrigeration, ensure that storage, transport and market circulation;
7, multiple packing specification can be adopted, meet the universal use of restaurant, dining room and family;
Accompanying drawing illustrates:
Accompanying drawing, the map title: a kind of preparation process figure of compound multi-flavor bean product sauce;
This figure is also specification digest accompanying drawing.
1., Feedstock treating in figure:; 2., bean product fourth is fried; 3., reinforced frying gradually; 4., batch mixing; 5., add water infusion; 6., water dilution; 7., heat; 8., filling; 9., finished product storage and sale.
Concrete enforcement example, and by reference to the accompanying drawings, the present invention is further described.
Embodiment:
In making, often criticize part choosing: fresh bean product fourth 2000-4000g, garlic foam 500-1500g, shallot foam 500-1500g, ripe peanut powder 500-1500g, peanut butter 300-1000g, catsup 200-400g, satay paste 200-300g, curry powder 250-450g, salt 100-150g, chicken essence powder 100-150g, white sugar 250-350g, vanilla powder 10-30g, chilli pepper (without seed) 500g, salad oil 900-1100g, cooking wine 200-500g, as in figure 1..
By the oily quick-fried perfume (or spice) of capsicum, drop is fuel-displaced, as in figure 1.; Frying bean product fourth, as in figure 2.; Fry garlic, green onion foam and go out fragrance, fry with curry powder fragrant, fry out redness with catsup, add surplus stock frying, as in figure 3.; Batch mixing, as in figure 4.; Add water 500-1100g, mixes uniform, and boils, as in figure 5.; Be diluted with water by 1 to 1, as in figure 6.; Heat boiled, as in figure 7.; Input canning line, be packaged as 5-10kg, 30-50g specification respectively, as in figure 8.; Send into freezing, freezer or Direct Distribution sells shops or user, as in figure 9..Namely the present invention is completed: a kind of making of compound multi-flavor bean product sauce.
During use, cook according to made Chinese and Western dish, cool heat mixed, dip in, rinse, decoct, burn, fry, boil in a covered pot over a slow fire, stew, boil, required compound multi-flavor bean product sauce requirement and seasoning time, directly get appropriate use.
Thus make the present invention effectively reach aforesaid goal of the invention.
Claims (7)
1. the preparation of a compound multi-flavor bean product sauce and using method.Comprise choosing of raw and auxiliary material, weight proportion, processing method, fabrication processing, processing conditions, all technological parameters, product specification, the scope of application and method, Functional Design, comprise and be not limited to the scope that this patent is implemented to exemplify, be the scope of claim.
2. the preparation of a kind of compound multi-flavor bean product sauce as claimed in claim 1 and using method.It is characterized in that utilizing various tastes sauce, bean product and China and foreign countries' flavoring to be raw material, and the raw and auxiliary material structure formed.Be different from existing single or plurality of raw materials sauce class, one or more taste sauce class single, is more different from and adds essence, spices, andvegetable fats, pickled fermented, salt marsh, sweet and sour salt marsh tartar sauce.One kind of multiple raw material sauce and multiple raw material compound, multiple taste, have China and foreign countries' composite flavor, few grease, less salt, low sugar, seasoned bean products sauce without essence interpolation.
3. the distribution of a kind of compound multi-flavor bean product sauce as described in claim 1,2, is through selected 3 kinds of China and foreign countries' finished product sauce, 6 kinds of China and foreign countries' raw material, 6 kinds of China and foreign countries' flavorings, respectively with number, the quality requirement of statement, through selected technique and machined parameters, process.
4. a kind of preparation method of compound multi-flavor bean product sauce as described in claim 1,2,3, be with key elements such as stated material processing method, fabrication processing, all technological parameters, processing conditions, modes, constitute the claim of patent compound method of the present invention.
5. the Functional Design of a kind of compound multi-flavor bean product sauce as described in right 1, the scope of application and method, be this patent statement, this compound multi-flavor bean product sauce, may be used for the Chinese and Western dish cooking tartar sauce, cool hot spice sauce, dips in, rinses, decocts, burns, fries, boils in a covered pot over a slow fire, stewes, boils tartar sauce.
6. the preparation method of a kind of compound multi-flavor bean product sauce as described in claim 1,2,3,4,5, achieve suitability for industrialized production, there is stably quality, meet the primary condition requirement coming into the market to circulate and transport, meet the universal use of restaurant, authority canteen and family.
7. the packing specification of a kind of compound multi-flavor bean product sauce as described in claim 1,2,3,4,5,6, forms all size flexible package, can freezing, refrigeration, normal temperature storage and transport.Shelf-life normal temperature can reach June, refrigerates 18 months, freezing 36 months.Ensure and meet the universal use of restaurant, authority canteen and family.Be applicable to the expansion of market circulation and use object.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410428449.8A CN104222943A (en) | 2014-08-27 | 2014-08-27 | Preparation and using methods of composite multi-flavor bean product sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410428449.8A CN104222943A (en) | 2014-08-27 | 2014-08-27 | Preparation and using methods of composite multi-flavor bean product sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104222943A true CN104222943A (en) | 2014-12-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410428449.8A Pending CN104222943A (en) | 2014-08-27 | 2014-08-27 | Preparation and using methods of composite multi-flavor bean product sauce |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126047A (en) * | 1995-05-22 | 1996-07-10 | 孟庆利 | Method for prodn. of chilli bean curd paste riched in calcium |
| CN1178643A (en) * | 1997-10-22 | 1998-04-15 | 邵宏 | Shadie sauce and its preparing method |
| CN1220105A (en) * | 1997-12-16 | 1999-06-23 | 刘惠强 | Red oil thick chilli sauce made from fermented soya beans |
| CN1480065A (en) * | 2003-07-29 | 2004-03-10 | 健 卢 | Composite curry paste and its preparing method |
| CN102461874A (en) * | 2010-11-12 | 2012-05-23 | 巩雪 | Pickled chilli sauce |
| CN102613533A (en) * | 2012-04-01 | 2012-08-01 | 董爱文 | Fermentation process for natto flavoring paste |
| CN103750275A (en) * | 2014-01-17 | 2014-04-30 | 陆志金 | Peanut meal chilli sauce and preparation method thereof |
| CN103932152A (en) * | 2014-03-21 | 2014-07-23 | 林柳柳 | Special flavor instant kelp sauce material |
-
2014
- 2014-08-27 CN CN201410428449.8A patent/CN104222943A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126047A (en) * | 1995-05-22 | 1996-07-10 | 孟庆利 | Method for prodn. of chilli bean curd paste riched in calcium |
| CN1178643A (en) * | 1997-10-22 | 1998-04-15 | 邵宏 | Shadie sauce and its preparing method |
| CN1220105A (en) * | 1997-12-16 | 1999-06-23 | 刘惠强 | Red oil thick chilli sauce made from fermented soya beans |
| CN1480065A (en) * | 2003-07-29 | 2004-03-10 | 健 卢 | Composite curry paste and its preparing method |
| CN102461874A (en) * | 2010-11-12 | 2012-05-23 | 巩雪 | Pickled chilli sauce |
| CN102613533A (en) * | 2012-04-01 | 2012-08-01 | 董爱文 | Fermentation process for natto flavoring paste |
| CN103750275A (en) * | 2014-01-17 | 2014-04-30 | 陆志金 | Peanut meal chilli sauce and preparation method thereof |
| CN103932152A (en) * | 2014-03-21 | 2014-07-23 | 林柳柳 | Special flavor instant kelp sauce material |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141224 |
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