CN107751932A - A kind of preparation method of block Tom yum goong flavoring - Google Patents
A kind of preparation method of block Tom yum goong flavoring Download PDFInfo
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- CN107751932A CN107751932A CN201711018639.2A CN201711018639A CN107751932A CN 107751932 A CN107751932 A CN 107751932A CN 201711018639 A CN201711018639 A CN 201711018639A CN 107751932 A CN107751932 A CN 107751932A
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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
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- 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)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of preparation method of block Tom yum goong flavoring, comprise the following steps：（1）Gu material blends,（2）Stir and evenly mix,（3）Heating in vacuum,（4）Cooling packing.Block Tom yum goong flavoring texture is hard made of the present invention, is easy to dissolve, and bottom taste is dense, cost is cheap, and both the vinegar-pepper fresh Flavor with Thailand's Tom yum goong soup, met Chinese dietetical characteristic again, suitable for Baoshang, fry sauce, boil face etc., a big characteristic of Chinese diet circle will be quickly become.
Description
Technical field
The present invention relates to flavoring manufacture field, and in particular to a kind of preparation method of block Tom yum goong flavoring.
Background technology
Thailand is located at torrid areas, there hot climate, abundant rainfall, illumination abundance.Seafood, fruit, green vegetables pole
It is abundant, therefore safe formula is arranged mainly based on seafood, water fruits and vegetables.The abundant cooking skill of Thailand is unknown by the people always, directly
To modern age, with advancing by leaps and bounds for Thailand's tourist industry, the people of other countries just come into contact with the cooking culture of Thailand, in state
The border city Thailand dining room that for example ground such as Shanghai, London, Sydney and Japan opens for business is becoming increasingly popular.The many samples of culinary art of Thailand
It is very creative, although receiving the influence of external cooking theory for a long time, still retain unique Thailand's flavor.For the first time
Thai food is tasted, customer will be attracted by the excellent fusion of this characteristic food materials.
Safe formula flavor is popular in Southeast Asia, flows into Chinese market, and causes violent repercussion in Chinese market within nearly 2 years, its taste
Road is strong, the powerful big characteristic as the flavour product of vinegar-pepper sense, such as Tom yum goong soup.
The content of the invention
The invention provides a kind of block Tom yum goong flavoring, to meet the needs of current Chinese market is to safe formula flavor,
The vinegar-pepper fresh fragrant flavor of the existing Thailand's tradition of the flavoring, meets Chinese dietetical characteristic again, and widely used, in being quickly become
One big characteristic of national drink eclipse boundary.
Realize the technical scheme is that：A kind of preparation method of block Tom yum goong flavoring, step are as follows：
（1）Gu material blends：Prepare the solid material of following parts by weight：Trichotoma matsutake 150-200 parts, southern ginger 20-30 parts, hawthorn 50-60 parts,
Solid material is blended using mixer and filters mixing, material must be blended；
（2）Stir and evenly mix：By weight, by 30-40 part steps（1）Prepare blend material with 50-60 part chicken bone soup-stock as well as preparation method thereof powder,
0.2-0.3 parts capsaicine, 0.3-0.4 parts essence, 100-120 parts catsup, 30-35 parts salt, 20-25 parts white granulated sugar, 10-15
Stirred after part monosodium glutamate, the mixing of 2-3 parts fresh monosodium glutamate, material must be mixed；
（3）Heating in vacuum：By step（2）In mixing material heat and boil under the conditions of 0.1 ~ 0.3MPa of vacuum, temperature maintains
After 110 DEG C ~ 120 DEG C, 20 minutes, when being warming up to 140 DEG C, stop heating, naturally cool to 100 ~ 105 DEG C, obtain concentrate：
（4）Add auxiliary material：To step（3）In concentrate in add tartaric acid and sodium carbonate, obtain liquid material；
（5）Cooling packing：By step（4）Obtained liquid material natural cooling at ambient temperature, obtains block seasoning after cooling
Material.
The step（1）Middle Trichotoma matsutake, Nan Jiang, hawthorn use 30 mesh screen filtrations after being blended.
The step（2）It is 3 that middle essence, which includes weight ratio,:1 oil of Cymbopogon winterianus and lemon.
The step（4）The weight ratio of middle concentrate, tartaric acid and sodium carbonate is 70：（10-15）：（20-30）.
Vacuum heating conditions are to remove moisture unnecessary in material so that the solution containing salt, sugar and monosodium glutamate obtains
Concentration, cooling recrystallization is carried out afterwards, form the hard block flavoring of texture.
The beneficial effects of the invention are as follows：Contain appropriate water in raw material, the crystal such as salt, sugar, monosodium glutamate can fully be melted.It
After carry out heating in vacuum, moisture unnecessary in solution is removed, solution is concentrated into moisture as 2% ~ 5%, then through cooling
Recrystallizing, the block of formation combines together, compared with external force extrusion forming, not merely reduces the space of storeroom,
It also prevent and be in the presence of that part is loose；Secondly, material is heated under vacuum heating conditions, prevents that material is increased in viscosity
In the case of be detained substantial amounts of bubble；Again, this can be enriched according to the various block flavoring of different Mold Making patterns
The pattern of class product；In addition, the addition of tartaric acid and sodium carbonate, act as disintegrant so that finished product can be instant in water；Most
Afterwards, the flavoring texture is hard, is easy to carry, and existing Thailand's Tom yum goong soup flavor, meets Chinese dietetical characteristic again, bottom taste is dense
Thickness, be easy to dissolve, diffusivity is strong, and cost is cheap, can be used for making other sauce classes, soup class or wheaten food class, it is easy to use and
Taste profile is obvious, will be quickly become a big characteristic of Chinese diet circle.
Embodiment
Below in conjunction with the embodiment of the present invention, technical scheme is clearly and completely described, it is clear that institute
The embodiment of description is only part of the embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention,
The every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not paid, belongs to this hair
The scope of bright protection.
Embodiment 1
A kind of preparation method of block Tom yum goong flavoring, specifically includes following steps：
（1）Gu material blends：By weight, following raw material is prepared：150 parts of Trichotoma matsutake, 20 parts of southern ginger, 50 parts of hawthorn, using stirring
The machine of mixing is blended and filters mixing, must blend material；
（2）Stir and evenly mix：By weight, by 30 parts of steps（1）In blend material with 60 parts of chicken bone soup-stock as well as preparation method thereof powder, 0.3 portion of capsicum
Element, 0.4 part of essence（0.3 part of oil of Cymbopogon winterianus and 0.1 part of lemon）, 120 parts of catsup, 30 portions of salt, 20 parts of white granulated sugars, 10
Stirred after part monosodium glutamate, 2 parts of fresh monosodium glutamates mixing, material must be mixed；
（3）Heating in vacuum：By step（2）In mixing material heat and boil under the conditions of vacuum 0.1MPa, temperature maintains 110
DEG C, after 20 minutes, when being warming up to 140 DEG C, stop heating, naturally cool to 100 ~ 105 DEG C：
（4）Add auxiliary material：12 parts of tartaric acid and 24 parts of sodium carbonate are added in 70 portions of concentrates, are stirred, temperature maintains
100~105℃；
（5）Cooling packing：The material of liquid is put and naturally cools to room temperature at ambient temperature, is then removed from the molds and wraps
Dress.
Embodiment 2
A kind of preparation method of block Tom yum goong flavoring, specifically includes following steps：
（1）Gu material blends：By weight, following raw material is prepared：200 parts of Trichotoma matsutake, 30 parts of southern ginger, 60 parts of hawthorn, using stirring
The machine of mixing is blended and filters mixing, must blend material；
（2）Stir and evenly mix：By weight, by 30 parts of steps（1）In blend material with 50 parts of chicken bone soup-stock as well as preparation method thereof powder, 0.2 portion of capsicum
Element, 0.3 part of essence（0.225 part of oil of Cymbopogon winterianus and 0.075 part of lemon）, 100 parts of catsup, 35 portions of salt, 25 parts of white sands
Stirred after sugar, 15 portions of monosodium glutamates, 2 parts of fresh monosodium glutamate mixing, material must be mixed；
（3）Heating in vacuum：By step（2）In mixing material heat and boil under the conditions of vacuum 0.1MPa, temperature maintains 110
DEG C, after 20 minutes, when being warming up to 140 DEG C, stop heating, naturally cool to 100 ~ 105 DEG C：
（4）Add auxiliary material：12 parts of tartaric acid and 24 parts of sodium carbonate are added in 70 portions of concentrates, are stirred, temperature maintains
100~105℃；
（5）Cooling packing：The material of liquid is put and naturally cools to room temperature at ambient temperature, is then removed from the molds and wraps
Dress.
Embodiment 3
A kind of preparation method of block Tom yum goong flavoring, specifically includes following steps：
（1）Gu material blends：By weight, following raw material is prepared：180 parts of Trichotoma matsutake, 25 parts of southern ginger, 55 parts of hawthorn, using stirring
The machine of mixing is blended and filters mixing, must blend material；
（2）Stir and evenly mix：By weight, by 36 parts of steps（1）In blend material with 55 parts of chicken bone soup-stock as well as preparation method thereof powder, 0.25 portion of capsicum
Element, 0.35 part of essence（0.26 part of oil of Cymbopogon winterianus and 0.09 part of lemon）, 110 parts of catsup, 32 portions of salt, 23 parts of white sands
Stirred after sugar, 12 portions of monosodium glutamates, 2.2 parts of fresh monosodium glutamate mixing, material must be mixed；
（3）Heating in vacuum：By step（2）In mixing material heat and boil under the conditions of vacuum 0.1MPa, temperature maintains 110
DEG C, after 20 minutes, when being warming up to 140 DEG C, stop heating, naturally cool to 100 ~ 105 DEG C；
（4）Add auxiliary material：12 parts of tartaric acid and 24 parts of sodium carbonate are added in 70 portions of concentrates, are stirred, temperature maintains
100~105℃；
（5）Cooling packing：The material of liquid is put and naturally cools to room temperature at ambient temperature, is then removed from the molds and wraps
Dress.
Embodiment 4
A kind of preparation method of block Tom yum goong flavoring, specifically includes following steps：
（1）Gu material blends：By weight, following raw material is prepared：170 parts of Trichotoma matsutake, 25 parts of southern ginger, 55 parts of hawthorn, using stirring
The machine of mixing is blended and filters mixing, must blend material；
（2）Stir and evenly mix：By weight, by 35 parts of steps（1）In blend material with 55 parts of chicken bone soup-stock as well as preparation method thereof powder, 0.25 portion of capsicum
Element, 0.35 part of essence（0.26 part of oil of Cymbopogon winterianus and 0.09 part of lemon）, 115 parts of catsup, 32 portions of salt, 22 parts of white sands
Stirred after sugar, 13 portions of monosodium glutamates, 2.5 parts of fresh monosodium glutamate mixing, material must be mixed；
（3）Heating in vacuum：By step（2）In mixing material heat and boil under the conditions of vacuum 0.2MPa, temperature maintains 115
DEG C, after 20 minutes, when being warming up to 140 DEG C, stop heating, naturally cool to 100 ~ 105 DEG C；
（4）Add auxiliary material：10 parts of tartaric acid and 20 parts of sodium carbonate are added in 70 portions of concentrates, are stirred, temperature maintains
100~105℃；
（5）Cooling packing：The material of liquid is put and naturally cools to room temperature at ambient temperature, is then removed from the molds and wraps
Dress.
Embodiment 5
A kind of preparation method of block Tom yum goong flavoring, specifically includes following steps：
（1）Gu material blends：By weight, following raw material is prepared：180 parts of Trichotoma matsutake, 25 parts of southern ginger, 55 parts of hawthorn, using stirring
The machine of mixing is blended and filters mixing, must blend material；
（2）Stir and evenly mix：By weight, by 36 parts of steps（1）In blend material with 55 parts of chicken bone soup-stock as well as preparation method thereof powder, 0.25 portion of capsicum
Element, 0.35 part of essence（0.26 part of oil of Cymbopogon winterianus and 0.09 part of lemon）, 110 parts of catsup, 32 portions of salt, 23 parts of white sands
Stirred after sugar, 12 portions of monosodium glutamates, 2.2 parts of fresh monosodium glutamate mixing, material must be mixed；
（3）Heating in vacuum：By step（2）In mixing material heat and boil under the conditions of vacuum 0.3MPa, temperature maintains 120
DEG C, after 20 minutes, when being warming up to 140 DEG C, stop heating, naturally cool to 100 ~ 105 DEG C；
（4）Add auxiliary material：15 parts of tartaric acid and 30 parts of sodium carbonate are added in 70 portions of concentrates, are stirred, temperature maintains
100~105℃；
（5）Cooling packing：The material of liquid is put and naturally cools to room temperature at ambient temperature, is then removed from the molds and wraps
Dress.
According to the preparation method shown in above-described embodiment 1 to embodiment 3, the block Tom yum goong flavoring being processed into is with perfume (or spice)
It is vinegar-pepper tasty based on thatch and Thickleaf Croton Root taste, increase appetite, progressively favored by Chinese Consumer's.
Block Tom yum goong flavoring the key technical indexes prepared by the present invention is as follows：
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (4)
1. a kind of preparation method of block Tom yum goong flavoring, it is characterised in that step is as follows：
（1）Gu material blends：Prepare the solid material of following parts by weight：Trichotoma matsutake 150-200 parts, southern ginger 20-30 parts, hawthorn 50-60 parts,
Solid material is blended using mixer and filters mixing, material must be blended；
（2）Stir and evenly mix：By weight, by 30-40 part steps（1）Prepare blend material with 50-60 part chicken bone soup-stock as well as preparation method thereof powder,
0.2-0.3 parts capsaicine, 0.3-0.4 parts essence, 100-120 parts catsup, 30-35 parts salt, 20-25 parts white granulated sugar, 10-15
Stirred after part monosodium glutamate, the mixing of 2-3 parts fresh monosodium glutamate, material must be mixed；
（3）Heating in vacuum：By step（2）In mixing material heat and boil under the conditions of 0.1 ~ 0.3MPa of vacuum, temperature maintains
After 110 DEG C ~ 120 DEG C, 20 minutes, when being warming up to 140 DEG C, stop heating, naturally cool to 100 ~ 105 DEG C, obtain concentrate：
（4）Add auxiliary material：To step（3）In concentrate in add tartaric acid and sodium carbonate, obtain liquid material；
（5）Cooling packing：By step（4）Obtained liquid material natural cooling at ambient temperature, obtains block seasoning after cooling
Material.
2. the preparation method of block Tom yum goong flavoring according to claim 1, it is characterised in that：The step（1）In
Trichotoma matsutake, Nan Jiang, hawthorn use 30 mesh screen filtrations after being blended.
3. the preparation method of block Tom yum goong flavoring according to claim 1, it is characterised in that：The step（2）In
It is 3 that essence, which includes weight ratio,:1 oil of Cymbopogon winterianus and lemon.
4. the preparation method of block Tom yum goong flavoring according to claim 1, it is characterised in that：The step（4）In
The weight ratio of concentrate, tartaric acid and sodium carbonate is 70：（10-15）：（20-30）.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711018639.2A CN107751932A (en) | 2017-10-27 | 2017-10-27 | A kind of preparation method of block Tom yum goong flavoring |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711018639.2A CN107751932A (en) | 2017-10-27 | 2017-10-27 | A kind of preparation method of block Tom yum goong flavoring |
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| CN107751932A true CN107751932A (en) | 2018-03-06 |
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| CN201711018639.2A Pending CN107751932A (en) | 2017-10-27 | 2017-10-27 | A kind of preparation method of block Tom yum goong flavoring |
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Citations (7)
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|---|---|---|---|---|
| CN101181083A (en) * | 2007-11-20 | 2008-05-21 | 哈尔滨商业大学 | Method for preparing shiitake fungus-swine bone high-soup jelly |
| CN103053976A (en) * | 2012-09-17 | 2013-04-24 | 浙江省海洋开发研究院 | Anchovy cooking liquor seafood sauce and preparation method thereof |
| JP2013099293A (en) * | 2011-11-09 | 2013-05-23 | Ajinomoto Co Inc | Liquid seasoning containing heat-concentrated vinegar |
| CN104171789A (en) * | 2014-07-30 | 2014-12-03 | 重庆市畜牧科学院 | Preparation method of vitamin E-rich beauty-maintaining solid honey |
| CN105166830A (en) * | 2015-07-17 | 2015-12-23 | 张震言 | Functional composition capable of dissolving rapidly, enhancing salty taste and reducing sodium content, and condiment |
| CN106562359A (en) * | 2016-11-02 | 2017-04-19 | 蔡银中 | Tom Yum Goong soup bottom |
| CN106858517A (en) * | 2017-04-12 | 2017-06-20 | 集美大学 | A kind of method of natural flavouring of the utilization agaricus bisporus processing byproduct production with blood pressure reduction effect |
-
2017
- 2017-10-27 CN CN201711018639.2A patent/CN107751932A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101181083A (en) * | 2007-11-20 | 2008-05-21 | 哈尔滨商业大学 | Method for preparing shiitake fungus-swine bone high-soup jelly |
| JP2013099293A (en) * | 2011-11-09 | 2013-05-23 | Ajinomoto Co Inc | Liquid seasoning containing heat-concentrated vinegar |
| CN103053976A (en) * | 2012-09-17 | 2013-04-24 | 浙江省海洋开发研究院 | Anchovy cooking liquor seafood sauce and preparation method thereof |
| CN104171789A (en) * | 2014-07-30 | 2014-12-03 | 重庆市畜牧科学院 | Preparation method of vitamin E-rich beauty-maintaining solid honey |
| CN105166830A (en) * | 2015-07-17 | 2015-12-23 | 张震言 | Functional composition capable of dissolving rapidly, enhancing salty taste and reducing sodium content, and condiment |
| CN106562359A (en) * | 2016-11-02 | 2017-04-19 | 蔡银中 | Tom Yum Goong soup bottom |
| CN106858517A (en) * | 2017-04-12 | 2017-06-20 | 集美大学 | A kind of method of natural flavouring of the utilization agaricus bisporus processing byproduct production with blood pressure reduction effect |
Non-Patent Citations (1)
| Title |
|---|
| 坂田阿希子: "《日之简餐 汤》", 30 April 2015, 人民美术出版社 * |
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Application publication date: 20180306 |