CN108041546A - 一种调味汁的加工工艺 - Google Patents
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Abstract
本发明的一种调味汁的加工工艺，采用黄原胶代替传统勾芡用生粉及淀粉可有效解决汤汁泻汁质量问题，大大提升产品质量。如菜肴汤汁泻汁菜品在速冻过程中会出现内容物冻空现象，且产品加热出餐后无光泽，口感差，汤汤水水，无卖相。本发明采用黄原胶作为增稠剂，具有添加比例少、质量稳定等特点，且可降低生产过程中加热等生产能耗，相对于使用淀粉勾芡，使用黄原胶可有效降低企业生产成本。
Description
技术领域
本发明涉及调味汁加工领域，具体涉及一种调味汁的加工工艺。
背景技术
传统的菜肴烹饪勾芡主要使用绿豆淀粉，马铃薯淀粉，玉米淀粉、麦类淀粉，菱、藕淀粉等。速冻熟制菜肴工业化生产过程中由于加工工艺需要，汤汁需要单独生产，而汤汁中含有大量食用油、食盐、酿造酱油、辣椒酱等成分复杂，汤汁且大批量生产过程中降温速度慢。马铃薯淀粉、玉米淀粉等传统淀粉以及工业化生产土豆变性淀粉、醋酸酯双淀粉等改性淀粉等由于结构简单，相对分子质量较小在淀粉糊化后稳定性差，糊化后的淀粉不能充分包裹油汁，易出现批量性泻汁问题，严重影响产品质量。为现在速冻熟制菜肴生产过程中的技术难题。
发明内容
本发明提出的一种调味汁的加工工艺，可解决传统淀粉及变形淀粉用于汤汁勾芡后质量不稳定的技术问题。
为实现上述目的，本发明采用了以下技术方案：
一种调味汁的加工工艺，包括以下步骤：
步骤一：配料；按照配料表称取食用油、辣椒酱、番茄酱、生姜末、蒜子末、辣椒粉、食醋、老抽酱油、白糖、鸡粉、豆瓣酱、海鲜汁及五香粉及黄原胶；
步骤二：炒料；炒锅烧热，加热配料中的食用油，待油温烧热加入生姜末、蒜子末炒香，再加入辣椒酱、番茄酱炒香，加入辣椒粉炒出红油后关火；
步骤三：调味；将步骤二中炒制后香料取出加入桶车内，桶车先称量记重；
步骤四：定量；称取开水将汤汁进行称重定量，定到汤汁所需总重；
步骤五：增稠；使用干燥容器将黄原胶与白糖、鸡粉充分混匀，在汤汁油层中缓慢均匀撒入黄原胶、白糖、鸡粉混合物，不可结团，撒完后将汤汁充分搅拌均匀后静置；
步骤六：检验；增稠后的汤汁检验合格后用于成品包装。
进一步的，所述步骤一中食用油为大豆油、花生油或食用调和油中一种。
进一步的，所述步骤二油温烧至150℃。
进一步的，所述步骤三还包括称量计重后加入称好的豆瓣酱、老抽酱油、海鲜汁充分搅拌均匀。
进一步的，所述步骤四所述开水为80℃以上。
进一步的，所述步骤五还包括每隔8分钟充分搅拌一次，至常温20分钟后油可与汤汁完全融合。
进一步的，所述步骤六还包括包装前加入食醋搅拌均匀。
由上述技术方案可知，本发明的调味汁的加工工艺具有以下有益效果：
1.黄原胶代替传统勾芡用生粉及淀粉可有效解决汤汁泻汁质量问题，大大提升产品质量。如菜肴汤汁泻汁菜品在速冻过程中会出现内容物冻空现象，且产品加热出餐后无光泽，口感差，汤汤水水，无卖相。
2.黄原胶在汤汁不加热的情况下也可进行糊化，且糊化后效果稳定。传统的勾芡方法必须加热才能将淀粉糊化，使用黄原胶可降低工业化生产过程中的能耗。
3.黄原胶温度耐受范围广，质量稳定。黄原胶在-38℃速冻及100℃煮至过程中糊化状态稳定，无分解现象。传统淀粉速冻再次高温加热后易出现泻汁问题。
4.同等增稠效果下黄原胶添加比例为0.25％～4％，淀粉添加比例为3％～4％。每生产10000份速冻熟制菜肴可节约原料成本350元左右，日产70000份的工厂，每年可节约成本89万左右。
5.黄原胶的应用可简化生产流程，更有利于速冻熟制菜肴生产标准化。工业化生产需将每批汤汁料进行定量，传统勾芡需在汤汁加热沸腾状态下进行，需要将汤汁取出称重后再导热加热容器中进行勾芡。而黄原胶在10～90℃之间均可糊化，汤汁生产过程中炒制料炒好后可直接取出加水定量后用黄原胶增稠。减少人工反复取出称重加热的过程。
具体实施方式
下面结合实施例对本发明做进一步说明：
本实施例所述的一种调味汁的加工工艺，包括以下步骤：
一、配料：按照配料表称取大豆油、辣椒酱、番茄酱、生姜(切碎)、蒜子(切碎)、辣椒粉、豆瓣酱、食醋、老抽酱油、海鲜汁、白糖、鸡粉、五香粉及黄原胶。
黄原胶又称黄胶、汉生胶，黄单胞多糖，是一种由假黄单胞菌属发酵产生的单孢多糖，由甘蓝黑腐病野油菜黄单胞菌以碳水化合物为主要原料，经好氧发酵生物工程技术，切断1，6-糖苷键，打开支链后，在按1，4-键合成直链组成的一种酸性胞外杂多糖。黄原胶是目前国际上集增稠、悬浮、乳化、稳定于于一体.性能最优越的生物胶。黄原胶的分子侧链末端含有丙酮酸基团的多少，对其性能有很大影响。黄原胶具有长链高分子的一般性能，但它比一般高分子含有较多的官能团，在特定条件下会显示独特性能。它在水溶液中的构象是多样的，不向条件下表现不同的特性。
二、炒料：炒锅烧热，加热配料中的大豆油，烧至油温150℃是加入姜碎、蒜碎炒香，再加入辣椒酱、番茄酱炒香，加入辣椒粉炒出红油后关火。油温烧制150℃再炸姜蒜，可更好的炒出姜蒜的香味。
三、将步骤二中炒制后香料料取出加入桶车内，桶车先称量记重，加入称好的豆瓣酱、老抽酱油、海鲜汁充分搅拌均匀。加入豆瓣酱和海鲜汁有助于增加味道的鲜美，并充分拌匀，可进一步提高实用口感。
四、称取80℃以上沸水将汤汁进行称重定量，定到汤汁所需总重。
五、使用干燥容器将黄原胶与白糖、鸡粉充分混匀，在汤汁油层中缓慢均匀撒入黄原胶、白糖、鸡粉混合物，不可结团。撒完后将汤汁充分搅拌均匀后静置，每隔8分钟充分搅拌一次，常温20分钟后油可与汤汁完全融合，汤汁浓稠，增稠效果明显。
六、增稠后的汤汁检验合格后用于成品包装，包装前加入食醋搅拌均匀(食醋易挥发，包装前加入)。
本实施例采用黄原胶作为增稠剂，具有添加比例少、质量稳定等特点，且可降低生产过程中加热等生产能耗，相对于使用淀粉勾芡，使用黄原胶可有效降低企业生产成本。
以上所述的实施例仅仅是对本发明的优选实施方式进行描述，并非对本发明的范围进行限定，在不脱离本发明设计精神的前提下，本领域普通技术人员对本发明的技术方案作出的各种变形和改进，均应落入本发明的保护范围内。
Claims (7)
1.一种调味汁的加工工艺，其特征在于：包括以下步骤：
步骤一：配料；按照配料表称取食用油、辣椒酱、番茄酱、生姜末、蒜子末、辣椒粉、食醋、老抽酱油、白糖、鸡粉、豆瓣酱、海鲜汁及五香粉及黄原胶；
步骤二：炒料；炒锅烧热，加热配料中的食用油，待油温烧热加入生姜末、蒜子末炒香，再加入辣椒酱、番茄酱炒香，加入辣椒粉炒出红油后关火；
步骤三：调味；将步骤二中炒制后香料取出加入桶车内，桶车先称量记重；
步骤四：定量；称取开水将汤汁进行称重定量，定到汤汁所需总重；
步骤五：增稠；使用干燥容器将黄原胶与白糖、鸡粉充分混匀，在汤汁油层中缓慢均匀撒入黄原胶、白糖、鸡粉混合物，不可结团，撒完后将汤汁充分搅拌均匀后静置；
步骤六：检验；增稠后的汤汁检验合格后用于成品包装。
2.根据权利要求1所述的调味汁的加工工艺，其特征在于：所述步骤一中食用油为大豆油、花生油或食用调和油中一种。
3.根据权利要求1所述的调味汁的加工工艺，其特征在于：所述步骤二油温烧至150℃。
4.根据权利要求1所述的调味汁的加工工艺，其特征在于：所述步骤三还包括称量计重后加入称好的豆瓣酱、老抽酱油、海鲜汁充分搅拌均匀。
5.根据权利要求5所述的调味汁的加工工艺，其特征在于：所述步骤四所述开水为80℃以上。
6.根据权利要求6所述的调味汁的加工工艺，其特征在于：所述步骤五还包括每隔8分钟充分搅拌一次，至常温20分钟后油可与汤汁完全融合。
7.根据权利要求7所述的调味汁的加工工艺，其特征在于：所述步骤六还包括包装前加入食醋搅拌均匀。
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