CN104256523B - The preparation method of ground rice sauce and ground rice sauce - Google Patents
The preparation method of ground rice sauce and ground rice sauce Download PDFInfo
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- CN104256523B CN104256523B CN201410467563.1A CN201410467563A CN104256523B CN 104256523 B CN104256523 B CN 104256523B CN 201410467563 A CN201410467563 A CN 201410467563A CN 104256523 B CN104256523 B CN 104256523B
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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
- 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
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Abstract
<b> the present invention relates to food processing technology field, be the preparation method of a kind of ground rice sauce and ground rice sauce, its </b><bGreatT.Gre aT.GT raw material comprises: line green pepper fourth, qi xing paprika silk, meat, chilli oil, ginger, green onion, soy sauce, salt, pepper powder, white granulated sugar, sweet fermented flour sauce, thick broad-bean sauce, monosodium glutamate, D-araboascorbic acid sodium and water.Ground rice sauce of the present invention is easy to use, be applicable to popular taste, can be different according to the taste of individual, the vegetables oneself liked can be arbitrarily added when frying soft cooked rice noodles, and the ground rice sauce clean hygiene obtained according to the above embodiment of the present invention, easy to process, want to eat and just can process at any time, produced by industrialized standard and meet the convenience that instant rice-flour noodles and family eat ground rice, improve quality, saved the time, ensure that taste, meet present social allegro life requirement fully.</b>
Description
Technical field
the present invention relates to food processing technology field, is the preparation method of a kind of ground rice sauce and ground rice sauce.
Background technology
ground rice has long history, and there are noodles in the north, and there is ground rice in south, and ground rice, just by rice grinds, has made rice noodles.For ground rice, there is the characteristic of various places various places, and all ground rice is all the same in fact, just way and eating method different, have soup ground rice, mix ground rice, soft cooked rice noodles, be always or usually as specified, have meat, have various taste; Be at present maximum with Guilin ground rice, one day three have ground rice, there is ground rice in other places, and differ from one another, it is all again various forms that the ground rice of every makes, various pattern, ground rice can be described as streets and lanes to be had, and is the more favorite a cuisines of Ms.Ground rice sauce is the key point of all ground rice, and various processing on the market at present, various production method as guidance and reference, and can form suitability for industrialized production standard, can not ensure that self-made taste can reach requirement.
Summary of the invention
the invention provides the preparation method of a kind of ground rice sauce and ground rice sauce, overcome the deficiency of above-mentioned prior art, its can effectively solve current ground rice sauce processing and fabricating can not as instruct and with reference to, do not form the problem of suitability for industrialized production standard.
one of technical scheme of the present invention is realized by following measures: a kind of ground rice sauce, its raw materials by weight portion meter comprises: line green pepper fourth 1.535 parts to 1.5656 parts, qi xing paprika silk 3.4 parts to 3.5 parts, meat 6.16 parts to 6.34 parts, chilli oil 11.85 parts to 12.15 parts, 0.62 part to 0.63 part, ginger, green onion 3.11 parts to 3.19 parts, 0.115 part to 0.125 part, soy sauce, salt 0.035 part to 0.045 part, pepper powder 0.08 part to 0.09 part, white granulated sugar 0.17 part to 0.18 part, sweet fermented flour sauce 5.91 parts to 6.09 parts, thick broad-bean sauce 10.35 parts to 10.65 parts, monosodium glutamate 0.21 part to 0.22 part, 0.0499 part to 0.0501 part, D-araboascorbic acid sodium and 13.35 parts to 13.65 parts, water.
here is the further optimization and/or improvements to one of foregoing invention technical scheme:
above-mentioned meat is chicken or beef.
above-mentioned ground rice sauce obtains as follows: the first step, meat is cut into meat cubelets, by ginger simple stage property, green onion chopping, load weighted water is taken out 0.1 part boiled to 0.15 part as dissolved water, D-araboascorbic acid sodium to be added in boiled dissolved water and dissolves and obtain D-araboascorbic acid sodium solution; Second step, first chilli oil is put into pot and be heated to 180 DEG C to 190 DEG C, add meat cubelets, fry and obtain cooked meat cubelets after meat cubelets are yellow, cooked meat cubelets is pulled out, then after ginger end and thick broad-bean sauce being boiled 4min to 6min, pour line green pepper fourth and qi xing paprika silk and sweet fermented flour sauce into, continue to boil 4min to 6min, then pour salt, white granulated sugar, pepper powder, green onion silk, soy sauce and cooked meat cubelets successively into, continue to boil 4min to 6min, finally add remaining water in the first step, after boiled, Guan Huo, adds monosodium glutamate, D-araboascorbic acid sodium solution obtains ground rice sauce after stirring evenly.
the size of above-mentioned meat cubelets is 10mm × 10mm × 5mm.
it is above-mentioned when ground rice sauce is packed, first bottle cap more than 90 DEG C hot water are cleaned up, then ground rice sauce is loaded in bottle, carry out spiral cover by vacuum Cover whirling Machine, the vacuum of vacuum Cover whirling Machine is-0.04MPa to-0.07MPa, finally the bottle that ground rice sauce is housed is adopted the sterilization of fully-automatic sprinkling formula pressure sterilization machine, sterilizing time: 10min to 15min, sterilization temperature: 100 DEG C, sterilization pressure: 0.2MPa to 0.23MPa, takes out after sterilization and is cooled to 30 DEG C to 40 DEG C.
two of technical scheme of the present invention is realized by following measures: a kind of preparation method of ground rice sauce, it carries out in the steps below: the first step, meat is cut into meat cubelets, by ginger simple stage property, green onion chopping, load weighted water is taken out 0.1 part boiled to 0.15 part as dissolved water, D-araboascorbic acid sodium to be added in boiled dissolved water and dissolves and obtain D-araboascorbic acid sodium solution, second step, first chilli oil is put into pot and be heated to 180 DEG C to 190 DEG C, add meat cubelets, fry and obtain cooked meat cubelets after meat cubelets are yellow, cooked meat cubelets is pulled out, then after ginger end and thick broad-bean sauce being boiled 4min to 6min, pour line green pepper fourth and qi xing paprika silk and sweet fermented flour sauce into, continue to boil 4min to 6min, then pour salt, white granulated sugar, pepper powder, green onion silk, soy sauce and cooked meat cubelets successively into, continue to boil 4min to 6min, finally add remaining water in the first step, after boiled, Guan Huo, adds monosodium glutamate, D-araboascorbic acid sodium solution obtains ground rice sauce after stirring evenly, wherein, the raw materials by weight portion meter of this ground rice sauce comprises: line green pepper fourth 1.535 parts to 1.5656 parts, qi xing paprika silk 3.4 parts to 3.5 parts, meat 6.16 parts to 6.34 parts, chilli oil 11.85 parts to 12.15 parts, 0.62 part to 0.63 part, ginger, green onion 3.11 parts to 3.19 parts, 0.115 part to 0.125 part, soy sauce, salt 0.035 part to 0.045 part, pepper powder 0.08 part to 0.09 part, white granulated sugar 0.17 part to 0.18 part, sweet fermented flour sauce 5.91 parts to 6.09 parts, thick broad-bean sauce 10.35 parts to 10.65 parts, monosodium glutamate 0.21 part to 0.22 part, 0.0499 part to 0.0501 part, D-araboascorbic acid sodium and 13.35 parts to 13.65 parts, water.
here is the further optimization and/or improvements to foregoing invention technical scheme two:
above-mentioned meat is chicken or beef.
the size of above-mentioned meat cubelets is 10mm × 10mm × 5mm.
it is above-mentioned when ground rice sauce is packed, first bottle cap more than 90 DEG C hot water are cleaned up, then ground rice sauce is loaded in bottle, carry out spiral cover by vacuum Cover whirling Machine, the vacuum of vacuum Cover whirling Machine is-0.04MPa to-0.07MPa, finally the bottle that ground rice sauce is housed is adopted the sterilization of fully-automatic sprinkling formula pressure sterilization machine, sterilizing time: 10min to 15min, sterilization temperature: 100 DEG C, sterilization pressure: 0.2MPa to 0.23MPa, takes out after sterilization and is cooled to 30 DEG C to 40 DEG C.
ground rice sauce of the present invention is easy to use, be applicable to popular taste, can be different according to the taste of individual, the vegetables oneself liked can be arbitrarily added when frying soft cooked rice noodles, and the ground rice sauce clean hygiene obtained according to the above embodiment of the present invention, easy to process, want to eat and just can process at any time, produced by industrialized standard and meet the convenience that instant rice-flour noodles and family eat ground rice, improve quality, saved the time, ensure that taste, meet present social allegro life requirement fully.
Detailed description of the invention
the present invention by the restriction of following embodiment, can not determine concrete embodiment according to technical scheme of the present invention and actual conditions.Unless stated otherwise, the % in the present invention is mass percent; Unless stated otherwise, preparation process is carried out under normal temperature, atmospheric pressure state; Unless stated otherwise, the reagent adopted in the present invention, method and apparatus are the art conventional reagent, method and apparatus; Unless stated otherwise, in the present invention, agents useful for same is commercial; Unless stated otherwise, the water in the present invention is running water; Unless stated otherwise, the solution in the present invention is the aqueous solution that solvent is water, and such as, if illustrate, hydrochloric acid solution is aqueous hydrochloric acid solution.
below in conjunction with embodiment, the invention will be further described:
embodiment 1, this ground rice sauce, its raw materials by weight portion meter comprises: line green pepper fourth 1.535 parts to 1.5656 parts, qi xing paprika silk 3.4 parts to 3.5 parts, meat 6.16 parts to 6.34 parts, chilli oil 11.85 parts to 12.15 parts, 0.62 part to 0.63 part, ginger, green onion 3.11 parts to 3.19 parts, 0.115 part to 0.125 part, soy sauce, salt 0.035 part to 0.045 part, pepper powder 0.08 part to 0.09 part, white granulated sugar 0.17 part to 0.18 part, sweet fermented flour sauce 5.91 parts to 6.09 parts, thick broad-bean sauce 10.35 parts to 10.65 parts, monosodium glutamate 0.21 part to 0.22 part, 0.0499 part to 0.0501 part, D-araboascorbic acid sodium and 13.35 parts to 13.65 parts, water.When selecting line green pepper and qi xing paprika, remove the sandstone inside being mixed in, hair, careless rod, worm fly and foreign material, and removal is gone mouldy, is removed handle, makes line green pepper fourth and qi xing paprika silk after complete; Green onion will remove Calusena lansium, rotten green onion, removes root, with for subsequent use after clear water wash clean; The excision that ginger will go mouldy having, damage, cleans up for subsequent use.
embodiment 2, this ground rice sauce, its raw materials by weight portion meter comprises: line green pepper fourth 1.535 parts or 1.5656 parts, qi xing paprika silk 3.4 parts or 3.5 parts, meat 6.16 parts or 6.34 parts, chilli oil 11.85 parts or 12.15 parts, 0.62 part, ginger or 0.63 part, green onion 3.11 parts or 3.19 parts, 0.115 part, soy sauce or 0.125 part, salt 0.035 part or 0.045 part, pepper powder 0.08 part or 0.09 part, white granulated sugar 0.17 part or 0.18 part, sweet fermented flour sauce 5.91 parts or 6.09 parts, thick broad-bean sauce 10.35 parts or 10.65 parts, monosodium glutamate 0.21 part or 0.22 part, 0.0499 part, D-araboascorbic acid sodium or 0.0501 part and 13.35 parts, water or 13.65 parts.
embodiment 3, preferred as above-described embodiment, this ground rice sauce obtains by following preparation method: the first step, meat is cut into meat cubelets, by ginger simple stage property, green onion chopping, load weighted water is taken out 0.1 part boiled to 0.15 part as dissolved water, D-araboascorbic acid sodium to be added in boiled dissolved water and dissolves and obtain D-araboascorbic acid sodium solution; Second step, first chilli oil is put into pot and be heated to 180 DEG C to 190 DEG C, add meat cubelets, fry and obtain cooked meat cubelets after meat cubelets are yellow, cooked meat cubelets is pulled out, then after ginger end and thick broad-bean sauce being boiled 4min to 6min, pour line green pepper fourth and qi xing paprika silk and sweet fermented flour sauce into, continue to boil 4min to 6min, then pour salt, white granulated sugar, pepper powder, green onion silk, soy sauce and cooked meat cubelets successively into, continue to boil 4min to 6min, finally add remaining water in the first step, after boiled, Guan Huo, adds monosodium glutamate, D-araboascorbic acid sodium solution obtains ground rice sauce after stirring evenly.
embodiment 4, preferred as above-described embodiment, this ground rice sauce obtains by following preparation method: the first step, meat is cut into meat cubelets, by ginger simple stage property, green onion chopping, load weighted water is taken out 0.1 part or 0.15 part boiled as dissolved water, D-araboascorbic acid sodium to be added in boiled dissolved water and to dissolve and obtain D-araboascorbic acid sodium solution; Second step, first chilli oil is put into pot and be heated to 180 DEG C or 190 DEG C, add meat cubelets, fry and obtain cooked meat cubelets after meat cubelets are yellow, cooked meat cubelets is pulled out, then after ginger end and thick broad-bean sauce being boiled 4min or 6min, pour line green pepper fourth and qi xing paprika silk and sweet fermented flour sauce into, continue to boil 4min or 6min, then pour salt, white granulated sugar, pepper powder, green onion silk, soy sauce and cooked meat cubelets successively into, continue to boil 4min or 6min, finally add remaining water in the first step, after boiled, Guan Huo, adds monosodium glutamate, D-araboascorbic acid sodium solution obtains ground rice sauce after stirring evenly.
embodiment 5, preferred as above-described embodiment, meat is chicken or beef.
embodiment 6, preferred as above-described embodiment, the size of meat cubelets is 10mm × 10mm × 5mm.
embodiment 7, preferred as above-described embodiment, when the ground rice sauce obtained according to above-described embodiment is packed, first bottle cap more than 90 DEG C hot water are cleaned up, then ground rice sauce is loaded in bottle, spiral cover is carried out by vacuum Cover whirling Machine, the vacuum of vacuum Cover whirling Machine is-0.04MPa to-0.07MPa, finally the bottle that ground rice sauce is housed is adopted the sterilization of fully-automatic sprinkling formula pressure sterilization machine, sterilizing time: 10min to 15min, sterilization temperature: 100 DEG C, sterilization pressure: 0.2MPa to 0.23MPa, takes out after sterilization and is cooled to 30 DEG C to 40 DEG C.
easy to use according to the ground rice sauce that the above embodiment of the present invention obtains, be applicable to popular taste, can be different according to the taste of individual, the vegetables oneself liked can be arbitrarily added when frying soft cooked rice noodles, and the ground rice sauce clean hygiene obtained according to the above embodiment of the present invention, easy to process, want to eat and just can process at any time, produced by industrialized standard and meet the convenience that instant rice-flour noodles and family eat ground rice, improve quality, saved the time, ensure that taste, meet present social allegro life requirement fully.
the quality testing of the ground rice sauce obtained according to the above embodiment of the present invention is as shown in table 1.
the quality testing of table 1 ground rice sauce
| Project | Allowed band | Detected value |
| Gas flavour | Normally | |
| Color | Cerise | |
| Foreign matter | Foreign | |
| Solid content, % | ≥30 | 30 |
| Salt % | ≤10 | 2 |
| Acid value mgKOH/g | ≤4 | 4 |
| Peroxide value mmol/kg | ≤12 | 2.0 |
| Bottled bottom clearance mm | 8～12 | 8 |
| Bottled vacuum MPa | -0.04～-0.07 | -0.06 |
| Net weight g | 275～285 | 280 |
| Bottled torsion kgfcm | -20～-40 | -20 |
above technical characteristic constitutes embodiments of the invention, and it has stronger adaptability and implementation result, can increase and decrease non-essential technical characteristic according to actual needs, meet the demand of different situations.
Claims (2)
1. a ground rice sauce, it is characterized in that raw materials by weight portion meter comprises: line green pepper fourth 1.535 parts to 1.5656 parts, qi xing paprika silk 3.4 parts to 3.5 parts, meat 6.16 parts to 6.34 parts, chilli oil 11.85 parts to 12.15 parts, 0.62 part to 0.63 part, ginger, green onion 3.11 parts to 3.19 parts, 0.115 part to 0.125 part, soy sauce, salt 0.035 part to 0.045 part, pepper powder 0.08 part to 0.09 part, white granulated sugar 0.17 part to 0.18 part, sweet fermented flour sauce 5.91 parts to 6.09 parts, thick broad-bean sauce 10.35 parts to 10.65 parts, monosodium glutamate 0.21 part to 0.22 part, 0.0499 part to 0.0501 part, D-araboascorbic acid sodium and 13.35 parts to 13.65 parts, water, wherein: meat is chicken or beef, this ground rice sauce obtains as follows: the first step, meat is cut into meat cubelets, by ginger simple stage property, green onion chopping, load weighted water is taken out 0.1 part boiled to 0.15 part as dissolved water, D-araboascorbic acid sodium to be added in boiled dissolved water and dissolves and obtain D-araboascorbic acid sodium solution, second step, first chilli oil is put into pot and be heated to 180 DEG C to 190 DEG C, add meat cubelets, fry and obtain cooked meat cubelets after meat cubelets are yellow, cooked meat cubelets is pulled out, then after ginger end and thick broad-bean sauce being boiled 4min to 6min, pour line green pepper fourth and qi xing paprika silk and sweet fermented flour sauce into, continue to boil 4min to 6min, then pour salt, white granulated sugar, pepper powder, green onion silk, soy sauce and cooked meat cubelets successively into, continue to boil 4min to 6min, finally add remaining water in the first step, after boiled, Guan Huo, adds monosodium glutamate, D-araboascorbic acid sodium solution obtains ground rice sauce after stirring evenly, the size of meat cubelets is 10mm × 10mm × 5mm, when ground rice sauce is packed, first bottle cap more than 90 DEG C hot water are cleaned up, then ground rice sauce is loaded in bottle, carry out spiral cover by vacuum Cover whirling Machine, the vacuum of vacuum Cover whirling Machine is-0.04MPa to-0.07MPa, finally the bottle that ground rice sauce is housed is adopted the sterilization of fully-automatic sprinkling formula pressure sterilization machine, sterilizing time: 10min to 15min, sterilization temperature: 100 DEG C, sterilization pressure: 0.2MPa to 0.23MPa, takes out after sterilization and is cooled to 30 DEG C to 40 DEG C.
2. the preparation method of a ground rice sauce according to claim 1, it is characterized in that carrying out in the steps below: the first step, meat is cut into meat cubelets, by ginger simple stage property, green onion chopping, load weighted water is taken out 0.1 part boiled to 0.15 part as dissolved water, D-araboascorbic acid sodium to be added in boiled dissolved water and dissolves and obtain D-araboascorbic acid sodium solution; Second step, first chilli oil is put into pot and be heated to 180 DEG C to 190 DEG C, add meat cubelets, fry and obtain cooked meat cubelets after meat cubelets are yellow, cooked meat cubelets is pulled out, then after ginger end and thick broad-bean sauce being boiled 4min to 6min, pour line green pepper fourth and qi xing paprika silk and sweet fermented flour sauce into, continue to boil 4min to 6min, then pour salt, white granulated sugar, pepper powder, green onion silk, soy sauce and cooked meat cubelets successively into, continue to boil 4min to 6min, finally add remaining water in the first step, after boiled, Guan Huo, adds monosodium glutamate, D-araboascorbic acid sodium solution obtains ground rice sauce after stirring evenly; Wherein: the size of meat cubelets is 10mm × 10mm × 5mm; When ground rice sauce is packed, first bottle cap more than 90 DEG C hot water are cleaned up, then ground rice sauce is loaded in bottle, carry out spiral cover by vacuum Cover whirling Machine, the vacuum of vacuum Cover whirling Machine is-0.04MPa to-0.07MPa, finally the bottle that ground rice sauce is housed is adopted the sterilization of fully-automatic sprinkling formula pressure sterilization machine, sterilizing time: 10min to 15min, sterilization temperature: 100 DEG C, sterilization pressure: 0.2MPa to 0.23MPa, takes out after sterilization and is cooled to 30 DEG C to 40 DEG C.
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| CN106983126A (en) * | 2016-01-20 | 2017-07-28 | 永州市瑶妹子食品有限公司 | A kind of preparation method of thick chilli sauce |
| CN109793143A (en) * | 2018-12-27 | 2019-05-24 | 柳州市乐哈哈食品科技有限公司 | The production technology of instant flavous steamed beef with rice flvour sauce bag |
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