CN104256250A - Cold chain processing technology of starch-containing condiment - Google Patents
Cold chain processing technology of starch-containing condiment Download PDFInfo
- Publication number
- CN104256250A CN104256250A CN201410429940.2A CN201410429940A CN104256250A CN 104256250 A CN104256250 A CN 104256250A CN 201410429940 A CN201410429940 A CN 201410429940A CN 104256250 A CN104256250 A CN 104256250A
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- CN
- China
- Prior art keywords
- starch
- processing technology
- cold chain
- chain processing
- containing flavoring
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a cold chain processing technology of a starch-containing condiment. During the processing process, starch is added into the flavoring juice before the flavoring juice is boiled. Then the flavoring juice is quickly frozen. Because the flavoring juice is quickly frozen and the flavoring juice is not boiled, the starch is not completely pasted. Then the sold condiment is heated for a second time, the starch in the juice is converted from an incompletely pasted state to a completely pasted state, and the best effects on taste and sense are achieved.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of cold chain processing technology of starch-containing flavoring.
Background technology
The normal service condition of existing starch flavoring adds starch when water seethes with excitement, and is make the thorough gelatinization of starch in heating process.Destroy the weak hydrogen bond in crystallization micella district, amylum body hydration and swelling, crystallization micellar structure fades away, and amylum body breaks, and starch molecule is surrounded by water molecules, in thick gel solution.The starch molecule of gelatinization is when temperature reduces, and auto arrangement ordering again, intermolecularly be combined with each other because of hydrogen bond, the insoluble starch molecule crystallite bundle of the crystallization of height of formation densification.Namely after the starch of gelatinization is placed at a lower temperature, aging phenomenon can be there is, in this case aging starch is in the process of post bake, and due to the destroyed of partial starch grain, amylum body hydratability reduces, the viscosity of starch can decline, starch softens thinning, degraded appearance, also loses original mouthfeel, make starch flavoring be difficult to meet the requirement of eater to its color, smell and taste, limit the development of cold chain processing fast food.
Summary of the invention
Object of the present invention is exactly defect for above-mentioned existence and provides a kind of cold chain processing technology of starch-containing flavoring.In process, under the state of seasoning juice not boiling, add starch, by speed, cold and juice not boiling makes starch thoroughly gelatinization, ensures that starch is in the post bake process of selling, in soup juice, never thoroughly gelatinization, to thorough gelatinization, reaches the optimum efficiency of mouthfeel and sense organ.
The cold chain technology scheme of starch-containing flavoring of the present invention is comprise the following steps:
(1) by heating after flavouring mixing;
(2) add starch to mix, starch carries out not gelatinization completely;
(3) freezer speed is sent into cold;
(4) pack.
In step (1), after being mixed by flavouring, be heated to 50-75 DEG C.
Preferably, 60-65 DEG C is heated to after being mixed by flavouring in step (1).
In step (1), described flavouring comprises more than one mixtures in edible oil, salt, soy sauce, vinegar, monosodium glutamate, aniseed, anise, oyster sauce, Chinese prickly ash, bubble green pepper, chickens' extract, white sugar, cassia bark, cloves, pepper, rice wine, garlic, ginger, chive etc.
In step (2), starch carry out after completely gelatinization gelatinization degree be 60-80%.
In step (2), add the 3%-15% that starch accounts for flavouring quality.
In step (3), flavoring is in freezer, and in 90 minutes, temperature is down to rapidly less than 10 degree.
Preferably, in step (3), flavoring is in freezer, and in freezer 4 hours, temperature is cooled to less than 5 degree.
Beneficial effect of the present invention is: in process of the present invention, starch is added under the state of seasoning juice not boiling, by speed, cold and juice not boiling makes starch thoroughly gelatinization, ensure that starch is in the post bake process of selling, in soup juice, never thoroughly gelatinization, to thorough gelatinization, reaches the optimum efficiency of mouthfeel and sense organ.
detailed description of the invention:
In order to understand the present invention better, describe technical scheme of the present invention in detail with instantiation below, but the present invention is not limited thereto.
Embodiment 1
The process of Spicy diced chicken with peanuts flavoring
Formula: garlic 10g, ginger 5g, green onion 10g, chilli 5g, Chinese prickly ash 1g, edible oil 70g, vinegar 20g, sugared 15g, soy sauce 20g, cooking wine 20g, meat soup 50g, starch 20g, salt 10g.
Adaptation step: edible oil is heated to 160-180 DEG C, adds garlic, ginger, green onion, capsicum, Chinese prickly ash, after stir-fry 2-3 minute, add vinegar, sugar, soy sauce, cooking wine, meat soup, fully after mixing, soup juice is cooled to 60-65 DEG C, add the starch of not gelatinization completely, after modulation evenly, be incubated 3 minutes.Then proceed to freezer rapidly, in 90 minutes, temperature is cooled to rapidly 10 degree.In 4 hours, temperature is down to less than 5 degree.
The Spicy diced chicken with peanuts flavoring adopting this method to produce has mouthfeel stick-slip, and color and luster is translucent, and strong to the parcel ability of flavoring, the gelatinization degree of the starch of not gelatinization is completely at 60%-80%.And the traditional machining processes of prior art makes starch gelatinization, gelatinization degree reaches 100%, and after post bake, the viscosity of starch is reduced to 210MPa.S by 300MPa.S, and soup juice softens thinning, to the constraint ability of flavoring, loses original mouthfeel.
Embodiment 2
The process of fish-flavoured shredded pork flavoring
Formula: bubble green pepper 12 grams, green onion end 2.7g, bruised ginger 2g, garlic end 2g, edible oil 70, soy sauce 14g, water 120g, vinegar 6g, salt 0.4g, white granulated sugar 14g, starch 5.4g, thick broad-bean sauce 9g.
Adaptation step: edible oil is heated to 160-180 DEG C, add thick broad-bean sauce, bubble green pepper is put into, stir-fry 5-6 minute to going out chilli oil, add green onion end, bruised ginger, garlic end stir-fried for 10 seconds before stewing, add soy sauce, vinegar, salt, white granulated sugar, water, fully after mixing, soup juice is cooled to 65-70 DEG C, add the starch of not gelatinization completely, after modulation evenly, be incubated 3 minutes.Then proceed to freezer rapidly, in 90 minutes, temperature is cooled to rapidly 10 degree.In 4-5 hour, temperature is down to less than 5 degree.
The fish-flavoured shredded pork flavoring adopting this method to produce has mouthfeel stick-slip, and color and luster is translucent, and strong to the parcel ability of flavoring, the gelatinization degree of the starch of not gelatinization is completely at 75%-80%.And the traditional machining processes of prior art makes starch gelatinization, gelatinization degree reaches 100%, and after post bake, the viscosity of starch is reduced to 220MPaS by 350MPaS, and soup juice softens thinning, to the constraint ability of flavoring, loses original mouthfeel.
Claims (8)
1. a cold chain processing technology for starch-containing flavoring, is characterized in that, comprise the following steps successively:
(1) by heating after flavouring mixing;
(2) add starch to mix, starch carries out not gelatinization completely;
(3) freezer speed is sent into cold;
(4) pack.
2. the cold chain processing technology of a kind of starch-containing flavoring according to claim 1, is characterized in that, in step (1), is heated to 50-75 DEG C after being mixed by flavouring.
3. the cold chain processing technology of a kind of starch-containing flavoring according to claim 1, is characterized in that, in step (1), is heated to 60-65 DEG C after being mixed by flavouring.
4. the cold chain processing technology of a kind of starch-containing flavoring according to claim 1, it is characterized in that, in step (1), described flavouring comprises more than one mixtures in edible oil, salt, soy sauce, vinegar, monosodium glutamate, aniseed, anise, oyster sauce, Chinese prickly ash, bubble green pepper, chickens' extract, white sugar, cassia bark, cloves, pepper, rice wine, garlic, ginger, chive etc.
5. the cold chain processing technology of a kind of starch-containing flavoring according to claim 1, is characterized in that, in step (2), starch carry out after completely gelatinization gelatinization degree be 60-80%.
6. the cold chain processing technology of a kind of starch-containing flavoring according to claim 1, is characterized in that, in step (2), adds the 3%-15% that starch accounts for flavouring quality.
7. the cold chain processing technology of a kind of starch-containing flavoring according to claim 1, is characterized in that, in step (3), flavoring is in freezer, and in 90 minutes, temperature is down to less than 10 degree.
8. the cold chain processing technology of a kind of starch-containing flavoring according to claim 1, is characterized in that, in step (3), flavoring is in freezer, and in freezer 4 hours, temperature is cooled to rapidly less than 5 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410429940.2A CN104256250A (en) | 2014-08-28 | 2014-08-28 | Cold chain processing technology of starch-containing condiment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410429940.2A CN104256250A (en) | 2014-08-28 | 2014-08-28 | Cold chain processing technology of starch-containing condiment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256250A true CN104256250A (en) | 2015-01-07 |
Family
ID=52147936
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410429940.2A Pending CN104256250A (en) | 2014-08-28 | 2014-08-28 | Cold chain processing technology of starch-containing condiment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256250A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155559A (en) * | 1995-10-13 | 1997-07-30 | Cpc国际有限公司 | Starch products having hot or cold water dispersibility and hot or cold swelling viscosity |
| CN1554288A (en) * | 2003-12-22 | 2004-12-15 | 浙江海通食品集团股份有限公司 | Method for preparing instant flavour solid soup material |
-
2014
- 2014-08-28 CN CN201410429940.2A patent/CN104256250A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155559A (en) * | 1995-10-13 | 1997-07-30 | Cpc国际有限公司 | Starch products having hot or cold water dispersibility and hot or cold swelling viscosity |
| CN1554288A (en) * | 2003-12-22 | 2004-12-15 | 浙江海通食品集团股份有限公司 | Method for preparing instant flavour solid soup material |
Non-Patent Citations (1)
| Title |
|---|
| 毛羽扬: "影响菜肴勾芡的主要因素", 《四川烹饪》 * |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150107 |