CN1079210C - Sauce pack composition - Google Patents
Sauce pack composition Download PDFInfo
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- CN1079210C CN1079210C CN98100950A CN98100950A CN1079210C CN 1079210 C CN1079210 C CN 1079210C CN 98100950 A CN98100950 A CN 98100950A CN 98100950 A CN98100950 A CN 98100950A CN 1079210 C CN1079210 C CN 1079210C
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- sauce
- pack composition
- composition
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- oil
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Abstract
The present invention relates to a sauce pack composition which comprises 40 to 60 weight portions of sauce material, 20 to 40 weight portions of seasoning material, 15 to 100 weight portions of grease and 0.5 to 1.5 weight portions of emulsifying agent. When the sauce pack composition is fried at high temperature, the phenomena of pot paste can be greatly improved. The present invention also comprises a fried sauce pack product obtained by frying the sauce pack composition.
Description
A kind of sauce pack composition of the relevant what of the present invention, particularly relevant a kind of sauce pack composition that contains emulsifying agent of what.The sticking pot phenomenon of this sauce pack composition when fried can be improved.
One of important spice that fried sauce bag is an instant noodles product.Main Ingredients and Appearance in the sauce bag has fried red green onion, and sauce class materials such as thick chilli sauce, sweet fermented flour sauce and thick broad-bean sauce, and other still have compositions such as wine, sugar and soy sauce.Use the fried mode of high temperature to be handled these fried red green onions, sauce class material and flavoring composition, therebetween can be via the sauce that the Mei Na reaction the produces excellent flavor product of contracting for fixed output quotas.
By containing protein, amino acid, carbohydrate and starch etc. in the what sauce class constituent; easy attached work is on chamber wall when high temperature is fried; on the pot wall; in process fried processing Hou for several times; essential pitchy bird nest thing of shutting down the cleaning deposition, otherwise will very big influence be arranged to the contract for fixed output quotas quality of product of final sauce.The fried processing that present domestic sauce bag is carried out, to clear up constantly by what, therefore it is fried to typically use batch formula, can't adopt continous way to handle, its output can't improve, and the labor intensive cost is very huge, and the quality of product be also because of can't working continuously, and has the shortcoming of uncontrollable quality perseverance one.
Close the content aspect of moisture content in the what sauce bag, in general, red green onion water content is about 77-80%, the moisture approximately 55-60% of sweet fermented flour sauce, the moisture approximately 77-80% of peppery thick broad-bean sauce, the moisture approximately 54-60% of thick broad-bean sauce, the moisture approximately 68-70% of soy sauce.When fried sauce is bundled into part mainly be with the sauce bag in moisture content more than at least 50% remove, also can add granulated sugar simultaneously this moment.All is to cause serious sticking pot phenomenon utilizing stainless-steel pan material or other iron with the moisture content of high-load like this and sauce with viscosity when not the container handled of dragon is fried.
Therefore, the present invention's purpose is and addresses the above problem, thereby a kind of sauce pack composition is provided, and this sauce pack composition can obviously improve the phenomenon of sticking pot when fried.
For reaching the present invention's purpose, the present invention's sauce pack composition comprises:
The sauce class material of 40 to 60 weight portions;
The flavoring of 20 to 40 weight portions;
The grease of 15 to 100 weight portions; And
0.5 emulsifying agent to 1.5 weight portions.
The present invention also comprises a kind of fried sauce product of contracting for fixed output quotas, and it is that sauce pack composition with the present invention is through fried processing and get.
The present invention is characterized as, and to adding emulsifying agent again in the general sauce pack composition of what, this is initiated by the present invention.The people did not once add emulsifying agent in the sauce pack composition in the past.
The emulsifying agent that is fit to preferably HLB (hydrophilic and hydrophobic balance) is worth between 3 to 5 or between 15 to 17.Concrete example comprises polyoxyethylene sorbitol fatty acid ester, D-sorbite fatty acid ester, monoglyceride, list and double glyceride, sucrose fatty ester, methyl glycol fatty acid ester, organic acid mono-glyceride, polynary glycerine dehydroamino acid fatty acid ester, reaches lecithin or the like.
The sauce class material that is suitable for can be all sauce class materials of general use, and for example thick chilli sauce, sweet fermented flour sauce, thick broad-bean sauce, peppery thick broad-bean sauce or the like can be used alone, and can also two or more mix use.
The flavoring that is suitable for can be all flavorings of general use, and for example soy sauce, sugar, wine, salt, monosodium glutamate or the like can be used alone, and can also two or more mix use.
Fat content in the sauce pack composition of the present invention preferably accounts for 0.2 to 1.5 weight ratio of sauce class material and flavoring total amount.Be fit to can be any edible animal oil or vegetable oil with the grease in the what sauce pack composition of the present invention.The object lesson of animal oil is lard or butter for example.The object lesson of vegetable oil is soybean oil, sunflower oil, corn oil, mustard caul-fat, peanut oil, palm oil for example.Grease can be used alone, and can also two or more mix use.
In order more to increase the local flavor of sauce pack composition, can add spice again, can be 15 to 35 weight portions.Spice can use for example red green onion, green onion, ginger, garlic or the like.Can be used alone, can also two or more mix use.With the fried Hou of spice, can make fragrance better by what, promptly so-called quick-fried perfume (or spice), so the spice in desire adding the present invention's the sauce pack composition can be earlier through fried processing.
According to the present invention, with sauce class material, flavoring, grease, and emulsifying agent etc. mix, also can more add the spice of fried mistake, be the present invention's sauce pack composition.This sauce pack composition with fried processing, so that it produces excellent flavor and removes moisture content Hou, can be found that the phenomenon of sticking pot can significantly be improved.
Below further specify the present invention by embodiment, but the present invention's scope does not limit what following examples, is that the scope by appended claims limits.
Embodiment 1
Employed unit " part " means " weight portion " in following examples.
Earlier utilize 64 parts of greases fried (oily temperature is 130 ℃) Hou standby 24 parts of red green onions.Secondly, the granulated sugar of 17 parts sweet fermented flour sauces, 26 parts peppery thick broad-bean sauce, 7 parts thick broad-bean sauce, 17 parts soy sauce, 8 parts rice wine and 4 parts is mixed Hou add 25 parts grease, the emulsifying agent that adds 0.8 part again: polyoxyethylene sorbitol fatty acid ester (the HLB value is about 16), Hou adds the fried red green onion of before being ready for, and obtains sauce pack composition.Right Hou is carried out secondary fried (oily temperature is 130 ℃) with this sauce pack composition, fried 8 minutes altogether.Analyze fried Hou and be bonded at deposit on the pot, the result is as shown in table 1.
Embodiment 2
Earlier utilize 64 parts of greases fried (oily temperature is 130 ℃) Hou standby 24 parts of red green onions.Secondly, the granulated sugar of 17 parts sweet fermented flour sauces, 26 parts peppery thick broad-bean sauce, 7 parts thick broad-bean sauce, 17 parts soy sauce, 8 parts rice wine and 4 parts is mixed Hou add 25 parts grease, the emulsifying agent that adds 0.8 part again: D-sorbite fatty acid ester (the HLB value is about 4), Hou adds the fried red green onion of before being ready for, and obtains sauce pack composition.Right Hou is carried out secondary fried (oily temperature is 130 ℃) with this sauce pack composition, fried 8 minutes altogether.Analyze fried Hou and be bonded at deposit on the pot, the result is as shown in table 1.
Comparing embodiment 1
Step is with embodiment 1, but do not add any emulsifying agent.The result of gained is as shown in table 1.
Table 1
| Group | Sticking pot phenomenon |
| Embodiment 1 | 1.8% deposit |
| Embodiment 2 | 1.5% deposit |
| Comparing embodiment 1 | 7.0% deposit |
Embodiment 3
With the sauce pack composition of embodiment 1 and embodiment 2, through for several times fried, each fried time is 5 minutes respectively.Analyze fried Hou and be bonded at deposit on the pot, the result is as shown in table 2.
Table 2
| Fried number of times | Sticking pot phenomenon (deposit, %) | ||
| Comparing embodiment 1 | Embodiment 1 | Embodiment 2 | |
| 1 | 2.9 | 0.9 | 0.5 |
| 2 | 2.0 | 0.7 | 0.6 |
| 3 | 2.5 | 0.9 | 0.4 |
| 4 | 2.6 | 0.7 | 0.6 |
| 5 | 2.2 | 0.7 | 0.4 |
By above result as can be known, do not add the sauce pack composition of any emulsifying agent,, can find to have the deposit of a great deal of when with its fried processing Hou.And, can make sauce pack composition significantly reduce at the deposit of fried Hou if add suitable emulsifying agent, sticking pot phenomenon is greatly improved.
Though the present invention discloses as above with preferred embodiment; right its is not in order to limit the present invention; any technical staff who is familiar with this field; without departing from the spirit and scope of the invention; can make and changing and retouching, so the present invention's protection domain is when looking appended being as the criterion that claim scope limited.
Claims (13)
1. sauce pack composition, it comprises:
The sauce class material of 40 to 60 weight portions;
The flavoring of 20 to 40 weight portions;
The grease of 15 to 100 weight portions; And
0.5 emulsifying agent to 1.5 weight portions.
2. sauce pack composition as claimed in claim 1, wherein this sauce class material is by in the group that is selected from thick chilli sauce, sweet fermented flour sauce, thick broad-bean sauce, peppery thick broad-bean sauce and composition thereof and is formed.
3. sauce pack composition as claimed in claim 1, wherein this flavoring by be selected from soy sauce, sugar, wine, salt, monosodium glutamate, and composition thereof in the group that formed.
4. sauce pack composition as claimed in claim 1, wherein this grease is animal oil or vegetable oil.
5. sauce pack composition as claimed in claim 4, wherein this animal oil is lard or butter.
6. sauce pack composition as claimed in claim 4, wherein this vegetable oil by be selected from soybean oil, sunflower oil, corn oil, mustard caul-fat, peanut oil, palm oil, and composition thereof in the group that formed.
7. sauce pack composition as claimed in claim 1, wherein the HLB value of this emulsifying agent is between 3 to 5 or between 15 to 17.
8. sauce pack composition as claimed in claim 1, wherein this emulsifying agent by be selected from polyoxyethylene sorbitol fatty acid ester, D-sorbite fatty acid ester, monoglyceride, list and double glyceride, sucrose fatty ester, methyl glycol fatty acid ester, organic acid mono-glyceride, polynary glycerine dehydroamino acid fatty acid ester, and the group that formed of lecithin in.
9. sauce pack composition as claimed in claim 1, wherein this fat content accounts for 0.2 to 1.5 weight ratio of sauce class material and flavoring total amount.
10. sauce pack composition as claimed in claim 1 more comprises the spice of 15 to 35 weight portions.
11. sauce pack composition as claimed in claim 10, wherein this spice by be selected from red green onion, green onion, ginger, garlic, and composition thereof in the group that formed.
12. sauce pack composition as claimed in claim 11, wherein this spice is fried red green onion.
The product 13. a fried sauce is contracted for fixed output quotas, it is that sauce pack composition as claimed in claim 1 is got through fried processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98100950A CN1079210C (en) | 1998-03-25 | 1998-03-25 | Sauce pack composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98100950A CN1079210C (en) | 1998-03-25 | 1998-03-25 | Sauce pack composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1229610A CN1229610A (en) | 1999-09-29 |
| CN1079210C true CN1079210C (en) | 2002-02-20 |
Family
ID=5216365
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98100950A Expired - Lifetime CN1079210C (en) | 1998-03-25 | 1998-03-25 | Sauce pack composition |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1079210C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105212165B (en) * | 2015-08-26 | 2018-07-31 | 颐海（中国）食品有限公司 | A kind of mellowness less salt dip and preparation method thereof |
| CN105124505B (en) * | 2015-08-26 | 2018-07-31 | 颐海（中国）食品有限公司 | A kind of spicy less salt dip and preparation method thereof |
| CN105455104A (en) * | 2015-12-03 | 2016-04-06 | 广州聚注专利研发有限公司 | Chili sauce free from causing excessive internal heat and preparation method of chili sauce |
| CN106616380B (en) * | 2016-12-28 | 2021-01-01 | 西华大学 | Thick broad-bean sauce and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116506A (en) * | 1995-06-27 | 1996-02-14 | 马兴胜 | Mushroom sauce and its preparing method |
-
1998
- 1998-03-25 CN CN98100950A patent/CN1079210C/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116506A (en) * | 1995-06-27 | 1996-02-14 | 马兴胜 | Mushroom sauce and its preparing method |
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| Publication number | Publication date |
|---|---|
| CN1229610A (en) | 1999-09-29 |
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Granted publication date: 20020220 |