CN107411045A - A kind of processing method of taste dip with sweet and sour flavor - Google Patents
A kind of processing method of taste dip with sweet and sour flavor Download PDFInfo
- Publication number
- CN107411045A CN107411045A CN201710814445.7A CN201710814445A CN107411045A CN 107411045 A CN107411045 A CN 107411045A CN 201710814445 A CN201710814445 A CN 201710814445A CN 107411045 A CN107411045 A CN 107411045A
- Authority
- CN
- China
- Prior art keywords
- sweet
- sauce
- taste
- sour flavor
- dip
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 44
- 235000019634 flavors Nutrition 0.000 title claims abstract description 43
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 33
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 62
- 235000015067 sauces Nutrition 0.000 claims abstract description 23
- 229960004106 citric acid Drugs 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 239000003921 oil Substances 0.000 claims abstract description 11
- 235000019198 oils Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 8
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 229960004543 anhydrous citric acid Drugs 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 7
- 239000003549 soybean oil Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 240000006677 Vicia faba Species 0.000 claims abstract description 4
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 4
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract description 4
- 230000029087 digestion Effects 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 240000008574 Capsicum frutescens Species 0.000 claims 8
- 235000002566 Capsicum Nutrition 0.000 claims 1
- 239000001390 capsicum minimum Substances 0.000 claims 1
- 240000004160 Capsicum annuum Species 0.000 abstract description 17
- 235000012976 tarts Nutrition 0.000 abstract description 11
- 235000021419 vinegar Nutrition 0.000 abstract description 8
- 239000000052 vinegar Substances 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 239000002253 acid Substances 0.000 abstract description 6
- 244000269722 Thea sinensis Species 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 230000004888 barrier function Effects 0.000 abstract description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 15
- 238000010411 cooking Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000009965 odorless effect Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000013311 vegetables Nutrition 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
- 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
- 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
- A23L27/82—Acid flavourants
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
A kind of processing method of taste dip with sweet and sour flavor, vinegar is replaced using by hot more stable citric acid, can effectively solve the unstable technical barrier of tart flavour in taste dip production process with sweet and sour flavor.Including step 1：Dispensing；Soybean oil, thick broad-bean sauce, thick chilli sauce, catsup, ginger, garlic end, chilli powder, hoisin sauce, anhydrous citric acid, dark soy sauce, fresh peppery juice, white sugar, chicken powder, water are weighed according to list of ingredients；Step 2：Cook；Ginger garlic is stir-fried according to technological requirement, thick chilli sauce, catsup stir-fry, and add chilli powder and fry out chilli oil；Step 3：Seasoning；Add water, hoisin sauce, citric acid, dark soy sauce, fresh peppery juice, white sugar, chicken powder seasoning；Step 4：Finished product packing；Step 5：Sterilizing.Balanced using the taste dip acid with sweet and sour flavor, sweet tea, pungent of the technique productions of the present invention, taste with sweet and sour flavor protrudes, oil juice glow.
Description
Technical field
The present invention relates to cooking skill dip manufacture field, and in particular to a kind of processing method of taste dip with sweet and sour flavor.
Background technology
Taste with sweet and sour flavor is most to represent Sichuan cuisine in all multi-flavor types, and is widely present in using Sichuan as core radiation perimeter area
Region in.Taste dish with sweet and sour flavor can produce a kind of taste for cooking fish using fish spicy bubble green pepper as main condiment in the cooking, this
Taste type has very important status in the Chinese way of cooking.As the one side of seasoning, taste with sweet and sour flavor major embodiment on taste
Have both for salty sweet tea is vinegar-pepper, green onion, ginger and garlic is aromatic strongly fragrant.Representing dish has fish-flavoured shredded pork, fish-flavoured eggplants etc..
Taste dip tart flavour with sweet and sour flavor relies primarily on addition making vinegar and embodied, and making vinegar is added before dip culinary art takes the dish out of the pot,
The refreshing appetizing of acid.Need to be packed after the completion of the dip modulation of the quick-frozen taste dip with sweet and sour flavor of industrialized production and quick-frozen, go out meal process
In thawed again, main and supplementary materials frying is equipped with after heating and is taken the dish out of the pot.Vinegar is mainly acetic acid in acid flavor component separately, and acetic acid had been heated
It is extremely easy in decomposition in journey, tart flavour is unstable, has a strong impact on product quality.
Citric acid is a kind of important organic acid, also known as citric acid, and clear crystal is odorless, has very strong tart flavour, is soluble in
Water, it is non-volatile.
The content of the invention
A kind of processing method of taste dip with sweet and sour flavor proposed by the present invention, food is replaced using by hot more stable citric acid
Vinegar, can effectively solve the unstable technical barrier of tart flavour in taste dip production process with sweet and sour flavor.
To achieve the above object, present invention employs following technical scheme：
A kind of processing method of taste dip with sweet and sour flavor, including step 1：Dispensing；According to list of ingredients weigh soybean oil, thick broad-bean sauce,
Thick chilli sauce, catsup, ginger, garlic end, chilli powder, hoisin sauce, anhydrous citric acid, dark soy sauce, fresh peppery juice, white sugar, chicken
Powder, water；
Step 2：Cook；Ginger garlic is stir-fried according to technological requirement, thick chilli sauce, catsup stir-fry, and addition chilli powder is fried out red
Oil；
Step 3：Seasoning；Add water, hoisin sauce, citric acid, dark soy sauce, fresh peppery juice, white sugar, chicken powder seasoning；
Step 4：Finished product packing；
Step 5：Sterilizing.
Further, the citric acid selection of step 1 meets GB1886.235 citric acid.
Further, the step 2 also heats including frying pan, the soybean oil in warm ingredients, when burning to 120 DEG C of oil temperature
Add that ginger is broken, garlic is broken stir-fries, add thick chilli sauce, catsup stir-fries, add chilli powder and fry out chilli oil.
Further, the step 4 also includes being packed the taste dip with sweet and sour flavor of cooling using digestion resistant bag.
Further, the step 5 also includes entering in pasteurisation line to sterilize by the dip after packaging, 95 DEG C of water temperature, goes out
30 minutes bacterium time.
As shown from the above technical solution, the processing method of taste dip with sweet and sour flavor of the invention has the advantages that：
1. balanced by the taste dip acid with sweet and sour flavor, sweet tea, pungent of this technique productions, taste with sweet and sour flavor protrudes, oil juice glow.
2. citric acid, odorless, there is very strong tart flavour, soluble in water, non-volatile, heating rear stability is good.And tradition food
Vinegar is volatile, and the tart flavour in dip with sweet and sour flavor is then influenceed after the volatilization of main component acetic acid, influences product quality.
3. anhydrous citric acid is crystalline particle, acid strong, few relative to liquid edible vinegar usage amount, and is more convenient for transporting and protects
Deposit.
4. although anhydrous citric acid and acetic acid are all in tart flavour, acid type slightly has difference, uses the sauce with sweet and sour flavor of Citric Acid Production
Juice flavor is only.
Decomposed 5. citric acid is not easy volatilization, easily absorbed relative to vinegar by food materials such as bamboo shoot silks, be fabricated to dip and vegetable enters
Mouth tart flavour is lasting；The acetic acid tart flavour presentation time is short, i.e. without tart flavour in the short time after entrance.
Embodiment
With reference to embodiment, the present invention will be further described：
The processing method of taste dip with sweet and sour flavor described in the present embodiment, including：
1. citric acid is chosen：English pavilion anhydrous citric acid is selected as raw material.
2. dispensing (1kg taste dips with sweet and sour flavor)：According to list of ingredients weigh soybean oil 100g, thick broad-bean sauce 30g, thick chilli sauce 70g, kind
Ketchup 30g, ginger (chopping) 10g, garlic (chopping) 15g, chilli powder 6g, hoisin sauce 20g, anhydrous citric acid 6g, dark soy sauce
35g, fresh peppery juice 15g, white sugar 45g, chicken powder 5g, water 700g.
3. cook：Frying pan heats, the soybean oil in warm ingredients, and it is to add that ginger is broken, garlic is broken stir-fries to burn to 120 DEG C of oil temperature,
Add thick chilli sauce, catsup stir-fries, add chilli powder fry out chilli oil.
4. seasoning：Water, hoisin sauce, citric acid, dark soy sauce, fresh peppery juice, white sugar, chicken powder is added to burn after stirring
Fire is closed after to boiling, takes out dip cooling.
5. finished product packing：Taste dip with sweet and sour flavor is packed using digestion resistant bag.
6. sterilizing：Dip after packaging is entered in pasteurisation line to sterilize, 95 DEG C of water temperature, sterilization time 30 minutes.
Embodiment described above is only that the preferred embodiment of the present invention is described, not to the model of the present invention
Enclose and be defined, on the premise of design spirit of the present invention is not departed from, technical side of the those of ordinary skill in the art to the present invention
The various modifications and improvement that case is made, all should fall within the scope of protection of the present invention.
Claims (5)
- A kind of 1. processing method of taste dip with sweet and sour flavor, it is characterised in that：Comprise the following steps：Step 1：Dispensing；Soybean oil, thick broad-bean sauce, thick chilli sauce, catsup, ginger, garlic end, capsicum are weighed according to list of ingredients Powder, hoisin sauce, anhydrous citric acid, dark soy sauce, fresh peppery juice, white sugar, chicken powder, water；Step 2：Cook；Ginger garlic is stir-fried according to technological requirement, thick chilli sauce, catsup stir-fry, and add chilli powder and fry out chilli oil；Step 3：Seasoning；Add water, hoisin sauce, citric acid, dark soy sauce, fresh peppery juice, white sugar, chicken powder seasoning；Step 4：Finished product packing；Step 5：Sterilizing.
- 2. the processing method of taste dip with sweet and sour flavor according to claim 1, it is characterised in that：Also include the citric acid of step 1 Selection meets GB1886.235 citric acid.
- 3. the processing method of taste dip with sweet and sour flavor according to claim 2, it is characterised in that：The step 2 also includes frying pan Heat, the soybean oil in warm ingredients, burn to being added during 120 DEG C of oil temperature that ginger is broken, garlic is broken stir-fries, add thick chilli sauce, catsup Stir-fry, add chilli powder and fry out chilli oil.
- 4. the processing method of taste dip with sweet and sour flavor according to claim 3, it is characterised in that：The step 4 also includes will be cold But taste dip with sweet and sour flavor is packed using digestion resistant bag.
- 5. the processing method of taste dip with sweet and sour flavor according to claim 4, it is characterised in that：The step 5 also includes will bag Dip after dress, which enters in pasteurisation line, to sterilize, 95 DEG C of water temperature, sterilization time 30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710814445.7A CN107411045A (en) | 2017-09-11 | 2017-09-11 | A kind of processing method of taste dip with sweet and sour flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710814445.7A CN107411045A (en) | 2017-09-11 | 2017-09-11 | A kind of processing method of taste dip with sweet and sour flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107411045A true CN107411045A (en) | 2017-12-01 |
Family
ID=60431976
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710814445.7A Pending CN107411045A (en) | 2017-09-11 | 2017-09-11 | A kind of processing method of taste dip with sweet and sour flavor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107411045A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157883A (en) * | 2018-01-30 | 2018-06-15 | 安徽杠岗香食品科技有限公司 | A kind of processing technology of sauce |
| CN111955708A (en) * | 2020-07-17 | 2020-11-20 | 上海太太乐食品有限公司 | Fish-flavor seasoning and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687006A (en) * | 2015-02-10 | 2015-06-10 | 济南美吃团食品开发有限公司 | Fish-flavor sauce and preparation method thereof |
-
2017
- 2017-09-11 CN CN201710814445.7A patent/CN107411045A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687006A (en) * | 2015-02-10 | 2015-06-10 | 济南美吃团食品开发有限公司 | Fish-flavor sauce and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157883A (en) * | 2018-01-30 | 2018-06-15 | 安徽杠岗香食品科技有限公司 | A kind of processing technology of sauce |
| CN111955708A (en) * | 2020-07-17 | 2020-11-20 | 上海太太乐食品有限公司 | Fish-flavor seasoning and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100409767C (en) | Production of dried beef | |
| CN107549670B (en) | Convenient instant beef with tilted feet and preparation method thereof | |
| CN102028177A (en) | Condiment for boiled fish with pickled cabbage and chilli and method for preparing boiled fish with pickled cabbage and chilli using same | |
| CN104116068B (en) | The preparation method of tomato compound seasoner with fruit feel | |
| CN103584211A (en) | Beef noodle soup concentrate as well as preparation method and using method thereof | |
| CN103462047A (en) | Spicy hot rabbit meat and preparation method thereof | |
| CN104172000A (en) | Preparation method of chili sauce | |
| CN105707818A (en) | Making method of sour bamboo shoot flavor seasoning packet | |
| CN106213463A (en) | A kind of savoury thick chilli meat sauce and production technology thereof | |
| KR102075348B1 (en) | Method for manufacturing pork ribs | |
| KR101725738B1 (en) | Manufacture method of marine products soy sauce | |
| CN103230023B (en) | Spicy and hot rabbit meat and preparation method thereof | |
| CN105053965A (en) | A preparation method of Mapo Tofu sauce | |
| KR102251181B1 (en) | Composition of bibim marinade with tasty steak, Bibim marinade with tasty steak using the same, and Manufacturing method thereof | |
| CN108065225A (en) | A kind of instant type bacon silk food and its processing technology | |
| CN107411045A (en) | A kind of processing method of taste dip with sweet and sour flavor | |
| CN112425765A (en) | Noodle sauce mixed with scallion oil and preparation method thereof | |
| CN108157883A (en) | A kind of processing technology of sauce | |
| CN103169052B (en) | Method for producing beef tallow self-heating type ready-to-eat hot-pot dishes | |
| KR101791630B1 (en) | green onion flavor sauce and its manufacturing method | |
| CN105661147A (en) | Seasoning of Sichuan noodles with peppery sauce | |
| KR20160076284A (en) | Seasoning sauce for fried glutinous eel, and manufacturing method of fried glutinous eel using the same | |
| CN107692147A (en) | A kind of processing method of sweet and sour juice | |
| KR101961383B1 (en) | Manufacturing method of galbijjim fire and squid | |
| CN105661141A (en) | Preparation method of pickled Chinese cabbage noodle seasoning |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171201 |
|
| WD01 | Invention patent application deemed withdrawn after publication |