CN108157883A - 一种酱汁的加工工艺 - Google Patents
一种酱汁的加工工艺 Download PDFInfo
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 52
- 238000012545 processing Methods 0.000 title claims abstract description 11
- 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 47
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229960004106 citric acid Drugs 0.000 claims abstract description 11
- 239000003921 oil Substances 0.000 claims abstract description 11
- 235000019198 oils Nutrition 0.000 claims abstract description 11
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 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
- 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
- 235000011194 food seasoning agent Nutrition 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
- 240000008574 Capsicum frutescens Species 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 239000001390 capsicum minimum Substances 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000008960 ketchup Nutrition 0.000 claims 1
- 239000002253 acid Substances 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 abstract description 2
- 240000004160 Capsicum annuum Species 0.000 abstract 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 15
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 13
- 235000012976 tarts Nutrition 0.000 description 9
- 235000021419 vinegar Nutrition 0.000 description 7
- 239000000052 vinegar Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000010411 cooking Methods 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
- 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
- 230000009965 odorless effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
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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
- A23L23/00—Soups; Sauces; 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
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- 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
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- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
一种酱汁的加工工艺,包括步骤:配料;按照配料表称取大豆油、豆瓣酱、辣椒酱、番茄酱、生姜末、蒜子末、辣椒粉、海鲜酱、无水柠檬酸、老抽酱油、鲜辣汁、白糖、鸡粉、水;炒料;按照工艺要求将姜蒜炒香,辣椒酱、番茄酱炒香,加入辣椒粉炒出红油;调味;加入水、海鲜酱、柠檬酸、老抽酱油、鲜辣汁、白糖、鸡粉调味;成品包装;灭菌。采用本发明的工艺生产的酱汁酸、甜、辣味均衡突出,油汁红亮。
Description
技术领域
本发明涉及烹饪技术酱汁加工领域,具体涉及一种酱汁的加工工艺。
背景技术
酱汁酸味主要依靠添加酿造食醋体现,在酱汁烹饪出锅前加入酿造食醋,酸爽开胃。工业化生产速冻酱汁的酱汁调制完成后需要进行包装及速冻,出餐过程中再进行解冻,加热后配以主辅料炒制出锅。食醋的主要呈酸味成分为醋酸,醋酸在受热过程中极易分解,酸味不稳定,严重影响产品质量。
发明内容
本发明提出的一种酱汁的加工工艺,采用受热性更稳定的柠檬酸代替食醋,可有效解决酱汁生产过程中的酸味不稳定的技术难题。
为实现上述目的,本发明采用了以下技术方案:
一种酱汁的加工工艺,包括步骤一:配料;按照配料表称取大豆油、豆瓣酱、辣椒酱、番茄酱、生姜末、蒜子末、辣椒粉、海鲜酱、无水柠檬酸、老抽酱油、鲜辣汁、白糖、鸡粉、水;
步骤二:炒料;按照工艺要求将姜蒜炒香,辣椒酱、番茄酱炒香,加入辣椒粉炒出红油;
步骤三:调味;加入水、海鲜酱、柠檬酸、老抽酱油、鲜辣汁、白糖、鸡粉调味;
步骤四:成品包装;
步骤五:灭菌。
进一步的,步骤一的柠檬酸选择符合GB1886.235的柠檬酸。
进一步的,所述步骤二还包括炒锅烧热,加热配料中的大豆油,烧至油温120℃时加入姜碎、蒜碎炒香,再加入辣椒酱、番茄酱炒香,加入辣椒粉炒出红油。
进一步的,所述步骤四还包括将冷却的酱汁采用耐高温蒸煮袋进行包装。
进一步的,所述步骤五还包括将包装后的酱汁入巴氏灭菌线中灭菌,水温90℃,灭菌时间40分钟。
由上述技术方案可知,本发明的酱汁的加工工艺具有以下有益效果:
1.按此工艺生产的酱汁酸、甜、辣味均衡,突出,油汁红亮。
2.柠檬酸,无臭,有很强的酸味,易溶于水,不挥发,加热后稳定性良好。而传统食醋易挥发,主要成分醋酸挥发后则影响鱼香酱汁中的酸味,影响产品质量。
3.无水柠檬酸为结晶颗粒,酸性强,相对于液态食醋使用量少,且更便于运输及保存。
4.无水柠檬酸与醋酸虽然都呈酸味,但酸型略有差异,使用柠檬酸生产的鱼香酱汁风味独。
5.柠檬酸不易挥发分解,相对于食醋易被笋丝等食材吸收,制作成酱汁及菜品入口酸味持久;醋酸酸味呈现时间短,入口后短时间内即无酸味。
具体实施方式
下面结合实施例对本发明做进一步说明:
本实施例所述的酱汁的加工工艺,包括:
1.柠檬酸选取:选择英轩无水柠檬酸作为原料。
2.配料(1kg酱汁):按照配料表称取大豆油100g、豆瓣酱30g、辣椒酱70g、番茄酱30g、生姜(切碎)10g、蒜子(切碎)15g、辣椒粉6g、海鲜酱20g、无水柠檬酸6g、老抽酱油35g、鲜辣汁15g、白糖45g、鸡粉5g、水700g。
3.炒料:炒锅烧热,加热配料中的大豆油,烧至油温120℃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。
4.调味:加入水、海鲜酱、柠檬酸、老抽酱油、鲜辣汁、白糖、鸡粉充分搅拌均匀后烧至沸腾后关火,取出酱汁冷却。
5.成品包装:将酱汁采用耐高温蒸煮袋进行包装。
6.灭菌:将包装后的酱汁入巴氏灭菌线中灭菌,水温90℃,灭菌时间40分钟。
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 (3)
1.一种酱汁的加工工艺,其特征在于:包括以下步骤:
步骤一:配料;按照配料表称取大豆油、豆瓣酱、辣椒酱、番茄酱、生姜末、蒜子末、辣椒粉、海鲜酱、无水柠檬酸、老抽酱油、鲜辣汁、白糖、鸡粉、水;
步骤二:炒料;按照工艺要求将姜蒜炒香,辣椒酱、番茄酱炒香,加入辣椒粉炒出红油;炒锅烧热,加热配料中的大豆油,烧至油温120℃时加入姜碎、蒜碎炒香,再加入辣椒酱、番茄酱炒香,加入辣椒粉炒出红油;
步骤三:调味;加入水、海鲜酱、柠檬酸、老抽酱油、鲜辣汁、白糖、鸡粉调味;
步骤四:成品包装;
步骤五:灭菌。
2.根据权利要求1所述的酱汁的加工工艺,其特征在于:所述步骤四还包括将冷却的酱汁采用耐高温蒸煮袋进行包装。
3.根据权利要求2所述的酱汁的加工工艺,其特征在于:所述步骤五还包括将包装后的酱汁入巴氏灭菌线中灭菌,水温90℃,灭菌时间40分钟。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN108967993A (zh) * | 2018-08-09 | 2018-12-11 | 佛山市煮易餐饮管理有限公司 | 烹饪酱汁 |
CN110692985A (zh) * | 2019-11-06 | 2020-01-17 | 四川旅游学院 | 一种添加复合生物防腐剂的豆汤川味酱汁配方及制备工艺 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN107411045A (zh) * | 2017-09-11 | 2017-12-01 | 安徽杠岗香食品科技有限公司 | 一种鱼香味酱汁的加工方法 |
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CN107411045A (zh) * | 2017-09-11 | 2017-12-01 | 安徽杠岗香食品科技有限公司 | 一种鱼香味酱汁的加工方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108967993A (zh) * | 2018-08-09 | 2018-12-11 | 佛山市煮易餐饮管理有限公司 | 烹饪酱汁 |
CN110692985A (zh) * | 2019-11-06 | 2020-01-17 | 四川旅游学院 | 一种添加复合生物防腐剂的豆汤川味酱汁配方及制备工艺 |
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