CN107373545A - A kind of fresh-keeping tartar sauce of flowery odour fruit and preparation method thereof - Google Patents
A kind of fresh-keeping tartar sauce of flowery odour fruit and preparation method thereof Download PDFInfo
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- CN107373545A CN107373545A CN201710682818.XA CN201710682818A CN107373545A CN 107373545 A CN107373545 A CN 107373545A CN 201710682818 A CN201710682818 A CN 201710682818A CN 107373545 A CN107373545 A CN 107373545A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 25
- 208000006558 Dental Calculus Diseases 0.000 title claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 241000222336 Ganoderma Species 0.000 claims abstract description 7
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 7
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
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- 241000675108 Citrus tangerina Species 0.000 claims abstract description 4
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 4
- 235000015201 grapefruit juice Nutrition 0.000 claims abstract description 4
- 235000019991 rice wine Nutrition 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 21
- 235000013305 food Nutrition 0.000 claims description 20
- 239000000126 substance Substances 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 13
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 230000008719 thickening Effects 0.000 claims description 4
- 238000005202 decontamination Methods 0.000 claims description 3
- 230000003588 decontaminative effect Effects 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
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- 239000000243 solution Substances 0.000 claims description 3
- 244000189799 Asimina triloba Species 0.000 claims description 2
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- 235000009467 Carica papaya Nutrition 0.000 claims description 2
- XHFLOLLMZOTPSM-UHFFFAOYSA-M sodium;hydrogen carbonate;hydrate Chemical compound [OH-].[Na+].OC(O)=O XHFLOLLMZOTPSM-UHFFFAOYSA-M 0.000 claims description 2
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- 108010010803 Gelatin Proteins 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 5
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- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 18
- 235000019634 flavors Nutrition 0.000 description 18
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- 102000004169 proteins and genes Human genes 0.000 description 5
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- 235000015277 pork Nutrition 0.000 description 4
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- 229920001436 collagen Polymers 0.000 description 3
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- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 230000009246 food effect Effects 0.000 description 2
- 230000011132 hemopoiesis Effects 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
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- 241000206575 Chondrus crispus Species 0.000 description 1
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- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 208000028990 Skin injury Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
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- AVJBPWGFOQAPRH-FWMKGIEWSA-L dermatan sulfate Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@H](OS([O-])(=O)=O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](C([O-])=O)O1 AVJBPWGFOQAPRH-FWMKGIEWSA-L 0.000 description 1
- 229940051593 dermatan sulfate Drugs 0.000 description 1
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- 239000012530 fluid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
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- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
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- 235000015110 jellies Nutrition 0.000 description 1
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- 239000002398 materia medica Substances 0.000 description 1
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- 230000007935 neutral effect Effects 0.000 description 1
- 229910017464 nitrogen compound Inorganic materials 0.000 description 1
- 150000002830 nitrogen compounds Chemical class 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 235000015074 other food component Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
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- 239000003765 sweetening agent Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
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- 210000004885 white matter Anatomy 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of fresh-keeping tartar sauce of flowery odour fruit and preparation method thereof, it is made up of the raw material of following parts by weight, pigskin, salt, sodium bicarbonate, papain, light-coloured vinegar, roseleaf, yellow peach pulp, grapefruit juice, glossy ganoderma powder, pollen powder of sweet osmanthus, white granulated sugar, hops, rice wine, tangerine peel powder and appropriate water.The volatilization of roseleaf fragrance matter during sauce processed is reduced as far as possible; petal low temperature is freezed; then boiled in the state of low pressure; destruction of the high temperature to fragrance matter can be reduced, while the spilling of volatile ingredient can be reduced, is then used as carrier by the use of pig skin gelatin; sauce made of absorption; there is absorption protective effect, while can also suppress the too fast of volatile ingredient and distribute well to sauce, the shelf-life with the longer time.
Description
Technical field
The invention belongs to the technology field of tartar sauce in food, and in particular to a kind of fresh-keeping seasoning of flowery odour fruit
Sauce and preparation method thereof.
Background technology
Pigskin is a kind of abundance, cheap material, and its main component is：Protein 25 ~ 35%, fat 10 ~
20%, moisture 5 ~ 6%, pigskin accounts for the 10% of pig cylinder weight, higher than lean pork protein by nearly 10%.Pigskin exists《Compendium of Materia Medica》In
Record can control few cloudy diarrhea, sore-throat, its protein contained, fat and dermatan sulfate, have softening blood vessel, anticoagulation,
Hematopoiesis function and skin injury healing and the effect of health and beauty, the hematopoiesis function of its colloid is promoted to be better than donkey-hide gelatin, usually eat
The increase of content of hemachrome and leukocyte count and the formation of antithrombotic can be increased, rich in collagen, it is eventful can wrinkle removal beauty treatment.
Thickener is one kind of food additives, have thickening, stably, gelling, water conservation etc. act on, at present by widely
Apply in food industry, thickener can not only improve the physical property and tissue morphology of food, increase the viscous of fluid food
The denseness of degree and pectin based article, assign food good mouthfeel, the retentiveness and tackness of meat products can also be increased, reduced
The precipitation of grease.
Flavor molecules are usually the less organic compound of molecular weight, including acid, neutral compound, sulphur and nitrogen compound,
Alcohol, aldehyde, ketone, hydro carbons and ester.Influenceing the factor of overall flavour of food products mainly has the physicochemical property of flavor substance, temperature, concentration, waves
The vapour pressure and flavor substance of stimulating food matter and the interaction of other food components.In addition, carbohydrate, egg in food
The formation and release of white matter, fat and other small molecules to flavor substance produce large effect.Carbohydrate except with
Outside nutritive peculiarity, it is also used as sweetener, gel, thickener, stabilizer etc. and is applied in food industry, his polymerization
The physicochemical properties such as degree, dissolubility, viscosity, film forming and gelatification greatly affect the reservation and release of flavor substance, main
If interacted by monose in the aqueous solution and disaccharide with hydrone, so as to influence the scattered behavior of some materials.Polysaccharide because
It can change influence of the texture of food to flavor substance and form inclusion compound, and in low moisture content, some polysaccharide can form glass
State, so as to keep flavor substance here, in carbohydrate matrix, diffusion phenomena and molecule cross-link are considered as the guarantor of flavor substance
Stay and release leading role.
The present invention proposes to have Novel spices and preparation method thereof altogether according to the shortcomings that flavoring at this stage, and having can be with
The mouthfeel of food is improved, the too fast volatilization of volatile fragrant molecule can be slowed down, extends the effect of flavoring, while itself is wrapped up
On the surface of food, play a part of moisturizing, insulation.
The content of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of pigskin discarded using slaughterhouse as raw material, is made after enzymolysis
A kind of carrier, coordinate the scented volatile composition of auxiliary material extraction, a kind of seasoning for keeping spice fragrance effects for a long time is made
Agent, realized particular by following method：
A kind of fresh-keeping tartar sauce of flowery odour fruit, is made up of the raw material of following parts by weight, pigskin 45 ~ 60, salt 10 ~ 15, little Su
Make a call to 5 ~ 9, papain 3 ~ 6, light-coloured vinegar 15 ~ 25, roseleaf 60 ~ 80, yellow peach pulp 10 ~ 18, grapefruit juice 20 ~ 30, glossy ganoderma powder 2
~ 5, pollen powder of sweet osmanthus 5 ~ 10, white granulated sugar 20 ~ 25, hops 2 ~ 5, rice wine 5 ~ 10, tangerine peel powder 1 ~ 4 and appropriate water.
A kind of preparation method of fresh-keeping tartar sauce of flowery odour fruit, including following steps,
（1）Salt is dissolved in the salt solution that water is configured to 5 ~ 8wt%, clean pigskin is then pressed into solid-liquid ratio 1:3 ~ 4 are put into saline solution
4 ~ 8h of middle immersion, rossing decontamination, pigskin is then pressed into solid-liquid ratio 1:3 ~ 5 amount adds 3 ~ 5wt% sodium bicarbonate water of configured in advance
In solution, at a temperature of 25 ~ 35 DEG C soak 60 ~ 80min, be stirred continuously, finally pull out dry it is standby；
（2）Will（1）Gained pigskin blends into graininess with orifice plate diameter 10mm meat grinder, then by solid-liquid ratio 1:3 ~ 5 add
Continue the heat treatment that 5 ~ 10min carries out pigskin into the 100 DEG C of boiling water boiled in advance, pawpaw egg is added after being cooled to 50 ~ 60 DEG C
White enzyme is to enzyme concentration 2 ~ 4%, and addition light-coloured vinegar regulation pH is 5.5 ~ 6.5, is incubated 50 ~ 60 DEG C of intermittent stirrings, and 3 ~ 5h of enzymolysis obtains pigskin
Enzymolysis liquid, in colloidal substance；
（3）Roseleaf cryogenic vacuum is freezed, is then ground to pulvis, add glossy ganoderma powder, pollen powder of sweet osmanthus, white granulated sugar and it is other with
Under the surplus stock that is not directed to, add the water of 4 ~ 8 times of its total weight parts, boiled under 0.2 ~ 0.6MPa lower pressure, then
60 ~ 70 DEG C of 2 ~ 3h of stewing system of insulation, material thickening is concentrated into finally by Rotary Evaporators；
（4）Will（2）Gained pigskin colloid liquid presses solid-liquid ratio 1:3 ~ 5 ratio with（3）The compound mixing boiled, is sealed after stirring
Shady place stores 20 ~ 40 days.
Pigskin is directly stripped down in the pork processing factory having, and is handled as the leftover bits and pieces for being worth relatively low, but pig
Containing abundant collagen and delicate flavour material composition in skin, this part delicate flavour material should be animal amino acid composition, have
Special fragrance, there are good taste enhancing effects.The soup that the soup and pigskin that invention boils pork boil compares, pigskin
The soup delicate flavour boiled is also only slightly worse, so of the invention mainly using mutual after being refined after pigskin enzymolysis by condiment fragrance
Effect, is made a kind of flavoring of food.
Moreover, pigskin or a kind of material rich in collagen, have the effect of beauty, and the present invention passes through to slaughtering
The methods of shaving of slaughterhouse pigskin, washing, obtains more clean pigskin raw material, while eliminates the fat of residual, first immersion and
Rinsing：4 ~ 8h is soaked in 5 ~ 8% or so saline solution, to remove salting-in protein and other soluble impurities, rossing again,
It is then placed in 3 ~ 5% sodium bicarbonate（NaHCO3）In solution, 60 ~ 80min is soaked in 25 ~ 35 DEG C, is stirred continuously, is finally pulled out and dry in the air
It is dry standby；The dipped journey of alkali is advantageous to pigskin hydrolysis plastic emitting, while also eliminates the foreign protein and smell of solubility.
The clean pigskin of gained is blended into graininess with orifice plate diameter 10mm meat grinder, then by solid-liquid ratio 1:3 add
Enter and continue 5 ~ 10min into the 100 DEG C of boiling water boiled in advance, carry out the heat treatment of pigskin, mixing is added after being cooled to 50 ~ 60 DEG C
The papain of total amount 2 ~ 4%, addition light-coloured vinegar regulation pH=5.5 ~ 6.5, stirs, under the conditions of 50 ~ 60 DEG C of insulation, intermittently stirs
The enzymolysis liquid that 3 ~ 5h of enzymolysis obtains pigskin is mixed, in colloidal substance.
Pigskin is had the good surface-active of both sexes, after being dissolved in water, is attracted each other, interweaves, formed by substantial amounts of enzyme hydrolysis
The tridimensional network of arrangement regulation, the water that can not be moved freely is filled with grid-gap, the water absorption of gel is added, makes
Its high resilience and homogeneous exquisiteness, improve its organoleptic quality, available for improve product water-retaining property, it is fresh and tender degree and it is smooth
Property.Suitable for the preparation of various such as sausages, ham sausage, quick-frozen Steamed pork dumplings in soup jelly food dressing.
The pig skin gelatin of invention simultaneously, not only the mouthfeel of itself is fine, is also used as the carrier of fragrance, prevents seasoning smell
Volatilization, viscosity change, gel network and the microcell capture effect of food substrate can suppress the diffusions of flavor molecules, so as to
Reduce diffusion of the flavor molecules into gas phase.Typically the size of flavor molecules, molecular weight and steric hindrance are smaller, and it is in food base
Easier diffusion in matter.Because food smell volatile materials has the quality that, the gel of polysaccharide is usually utilized
Carrier of the material as delicate flavour composition.Such material has xanthans, carragheen, gelatin, Arabic gum and guar gum etc.；
During the dehydration containing the mixed aqueous solution of polysaccharide and flavor substance is dried, with the removal of hydrone, polysaccharide and hydrone it
Between hydrogen bond gradually can be substituted by the hydrogen bond between polysaccharide molecule chain, ultimately result in poly chain and form unbodied microcell, capture
Volatile flavor substance is obtained, so as to reduce their diffusivity；Food fresh and tender degree, mouthfeel and fragrance can be improved.Root
According to this principle, the pigskin gel by the present invention is also the tridimensional network of arrangement regulation, can produce similar plants glue
Capture property, suppresses volatile scent molecule, can also equally play the effect for retaining fragrance for a long time, while background technology is
Through mentioning this province of pigskin with regard to irresistible, the mouthfeel of food can be improved, while adds fragrance seasoning or the fragrance of auxiliary material extraction
Composition, complemented each other with the fresh fragrance of pigskin gel, tartar sauce is made, be advantageous in that pigskin gel can slow down volatile fragrant
The too fast volatilization of molecule, extends the effect of flavoring, while itself belongs to a kind of colloid substance, can be wrapped in food as condiment
The surface of product, play a part of moisturizing, insulation, while the colour vision effect of food can also be improved.
Beneficial effects of the present invention：The volatilization of roseleaf fragrance matter during sauce processed is reduced as far as possible, to petal
Low temperature freezes, and is then boiled in the state of low pressure, it is possible to reduce destruction of the high temperature to fragrance matter, while volatilization can be reduced
Property composition spilling, then by the use of pig skin gelatin as carrier, sauce made of absorption, to sauce have well absorption protective effect,
The too fast of volatile ingredient can also be suppressed simultaneously to distribute, there is the shelf-life of longer time.
Embodiment
Embodiment 1：
A kind of fresh-keeping tartar sauce of flowery odour fruit, by following weight（Kg）Raw material be made, pigskin 50, salt 14, sodium bicarbonate 8,
Papain 4, light-coloured vinegar 20, roseleaf 75, yellow peach pulp 14, grapefruit juice 25, glossy ganoderma powder 4, pollen powder of sweet osmanthus 7, white granulated sugar 22, beer
Hops 4, rice wine 8, tangerine peel powder 2 and appropriate water.
A kind of preparation method of fresh-keeping tartar sauce of flowery odour fruit, including following steps,
（1）Salt is dissolved in the salt solution that water is configured to 6wt%, clean pigskin is then pressed into solid-liquid ratio 1:3 are put into saline solution and soak
4h is steeped, rossing decontamination, pigskin is then pressed into solid-liquid ratio 1:4 amount is added in the 4wt% sodium bicarbonate aqueous solution of configured in advance, in
Soak 65min at a temperature of 30 DEG C, be stirred continuously, finally pull out dry it is standby；
（2）Will（1）Gained pigskin blends into graininess with orifice plate diameter 10mm meat grinder, then by solid-liquid ratio 1:4 are added to
Continue the heat treatment that 8min carries out pigskin in the 100 DEG C of boiling water boiled in advance, papain is added after being cooled to 55 DEG C to enzyme
For concentration 3%, addition light-coloured vinegar regulation pH is 6, is incubated 55 DEG C of intermittent stirrings, enzymolysis 4h obtains the enzymolysis liquid of pigskin, in colloidal substance；
（3）Roseleaf cryogenic vacuum is freezed, is then ground to pulvis, add glossy ganoderma powder, pollen powder of sweet osmanthus, white granulated sugar and it is other with
Under the surplus stock that is not directed to, add the water of 6 times of its total weight parts, boiled under 0.4MPa lower pressure, be then incubated 65
DEG C boil in a covered pot over a slow fire 2h processed, finally by Rotary Evaporators be concentrated into material thickening；
（4）Will（2）Gained pigskin colloid liquid presses solid-liquid ratio 1:4 ratio with（3）The compound mixing boiled, is sealed cloudy after stirring
Dark place stores 30 days.
By the tartar sauce of the present invention and common tartar sauce contrast test, experimental group is the tartar sauce of the present invention, control group
It is the pure sauce for being not added with pigskin colloid liquid, the preparation method and raw material of pure sauce are identical with experimental group, count the property hair of each side
It is existing：The time that the sauce of experimental group preserves is longer, and the uniformity of sauce body is more preferable, and diverging is uniform, and mouthfeel is such as under long-time preservation condition
Just, compared to control group each side with regard to more slightly worse.
Claims (2)
- A kind of 1. fresh-keeping tartar sauce of flowery odour fruit, it is characterised in that：It is made up of the raw material of following parts by weight, pigskin 45 ~ 60, food Salt 10 ~ 15, sodium bicarbonate 5 ~ 9, papain 3 ~ 6, light-coloured vinegar 15 ~ 25, roseleaf 60 ~ 80, yellow peach pulp 10 ~ 18, grapefruit juice 20 ~ 30, glossy ganoderma powder 2 ~ 5, pollen powder of sweet osmanthus 5 ~ 10, white granulated sugar 20 ~ 25, hops 2 ~ 5, rice wine 5 ~ 10, tangerine peel powder 1 ~ 4 and appropriate Water.
- A kind of 2. preparation method of the fresh-keeping tartar sauce of flowery odour fruit according to claim 1, it is characterised in that：Including following Several steps,（1）Salt is dissolved in the salt solution that water is configured to 5 ~ 8wt%, clean pigskin is then pressed into solid-liquid ratio 1:3 ~ 4 are put into saline solution 4 ~ 8h of middle immersion, rossing decontamination, pigskin is then pressed into solid-liquid ratio 1:3 ~ 5 amount adds 3 ~ 5wt% sodium bicarbonate water of configured in advance In solution, at a temperature of 25 ~ 35 DEG C soak 60 ~ 80min, be stirred continuously, finally pull out dry it is standby；（2）Will（1）Gained pigskin blends into graininess with orifice plate diameter 10mm meat grinder, then by solid-liquid ratio 1:3 ~ 5 add Continue the heat treatment that 5 ~ 10min carries out pigskin into the 100 DEG C of boiling water boiled in advance, pawpaw egg is added after being cooled to 50 ~ 60 DEG C White enzyme is to enzyme concentration 2 ~ 4%, and addition light-coloured vinegar regulation pH is 5.5 ~ 6.5, is incubated 50 ~ 60 DEG C of intermittent stirrings, and 3 ~ 5h of enzymolysis obtains pigskin Enzymolysis liquid, in colloidal substance；（3）Roseleaf cryogenic vacuum is freezed, is then ground to pulvis, add glossy ganoderma powder, pollen powder of sweet osmanthus, white granulated sugar and it is other with Under the surplus stock that is not directed to, add the water of 4 ~ 8 times of its total weight parts, boiled under 0.2 ~ 0.6MPa lower pressure, then 60 ~ 70 DEG C of 2 ~ 3h of stewing system of insulation, material thickening is concentrated into finally by Rotary Evaporators；（4）Will（2）Gained pigskin colloid liquid presses solid-liquid ratio 1:3 ~ 5 ratio with（3）The compound mixing boiled, is sealed after stirring Shady place stores 20 ~ 40 days.
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| CN201710682818.XA CN107373545A (en) | 2017-08-11 | 2017-08-11 | A kind of fresh-keeping tartar sauce of flowery odour fruit and preparation method thereof |
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| CN201710682818.XA CN107373545A (en) | 2017-08-11 | 2017-08-11 | A kind of fresh-keeping tartar sauce of flowery odour fruit and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971994A (en) * | 2010-10-14 | 2011-02-16 | 重庆凰巢食品有限公司 | Processing method for pigskin with pickled pepper |
| CN102960749A (en) * | 2012-12-19 | 2013-03-13 | 浙江青莲食品股份有限公司 | Machining method of recombined puffed pigskin |
| CN105077140A (en) * | 2015-09-16 | 2015-11-25 | 阜阳九珍食品有限公司 | Stomach-nourishing seasoning and preparation method thereof |
| CN105105077A (en) * | 2015-07-30 | 2015-12-02 | 安徽竞赛食品有限公司 | Flavoring of tomato and pig bone and preparation method thereof |
-
2017
- 2017-08-11 CN CN201710682818.XA patent/CN107373545A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971994A (en) * | 2010-10-14 | 2011-02-16 | 重庆凰巢食品有限公司 | Processing method for pigskin with pickled pepper |
| CN102960749A (en) * | 2012-12-19 | 2013-03-13 | 浙江青莲食品股份有限公司 | Machining method of recombined puffed pigskin |
| CN105105077A (en) * | 2015-07-30 | 2015-12-02 | 安徽竞赛食品有限公司 | Flavoring of tomato and pig bone and preparation method thereof |
| CN105077140A (en) * | 2015-09-16 | 2015-11-25 | 阜阳九珍食品有限公司 | Stomach-nourishing seasoning and preparation method thereof |
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Application publication date: 20171124 |