CN108371321B - Salted and cured flavor sauce and preparation method thereof - Google Patents
Salted and cured flavor sauce and preparation method thereof Download PDFInfo
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- CN108371321B CN108371321B CN201810245319.9A CN201810245319A CN108371321B CN 108371321 B CN108371321 B CN 108371321B CN 201810245319 A CN201810245319 A CN 201810245319A CN 108371321 B CN108371321 B CN 108371321B
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 101
- 235000015067 sauces Nutrition 0.000 title claims abstract description 68
- 235000019634 flavors Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 84
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 58
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 42
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 37
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 37
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 35
- 150000003839 salts Chemical class 0.000 claims abstract description 28
- 230000000391 smoking effect Effects 0.000 claims abstract description 26
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 21
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 20
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 20
- 239000006002 Pepper Substances 0.000 claims abstract description 20
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- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 20
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 20
- 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 20
- 229930006000 Sucrose Natural products 0.000 claims abstract description 20
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 20
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 20
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 20
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 20
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 20
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 20
- 229940026314 red yeast rice Drugs 0.000 claims abstract description 20
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 20
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 20
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 20
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 20
- 239000000230 xanthan gum Substances 0.000 claims abstract description 20
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- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 17
- 239000008120 corn starch Substances 0.000 claims abstract description 17
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000002773 nucleotide Substances 0.000 claims abstract description 16
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 16
- 241001127714 Amomum Species 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 12
- 240000007232 Illicium verum Species 0.000 claims abstract description 7
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims description 54
- 235000019198 oils Nutrition 0.000 claims description 54
- 241000207961 Sesamum Species 0.000 claims description 41
- 238000002156 mixing Methods 0.000 claims description 39
- 235000011194 food seasoning agent Nutrition 0.000 claims description 35
- 239000000203 mixture Substances 0.000 claims description 31
- 235000015277 pork Nutrition 0.000 claims description 31
- 235000013372 meat Nutrition 0.000 claims description 25
- 240000003889 Piper guineense Species 0.000 claims description 19
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 18
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 17
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 17
- 241000192001 Pediococcus Species 0.000 claims description 17
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 17
- 238000010438 heat treatment Methods 0.000 claims description 16
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 15
- 240000004760 Pimpinella anisum Species 0.000 claims description 12
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 12
- 235000013599 spices Nutrition 0.000 claims description 10
- 240000001844 Capsicum baccatum Species 0.000 claims description 9
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 9
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 244000068988 Glycine max Species 0.000 claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 7
- 239000003205 fragrance Substances 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 238000004382 potting Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 7
- 239000008158 vegetable oil Substances 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- 235000011837 pasties Nutrition 0.000 claims description 6
- 240000002943 Elettaria cardamomum Species 0.000 claims description 3
- 244000248021 Vitex negundo Species 0.000 claims description 3
- 235000010363 Vitex negundo Nutrition 0.000 claims description 3
- 235000005300 cardamomo Nutrition 0.000 claims description 3
- 235000005135 Micromeria juliana Nutrition 0.000 claims description 2
- 240000002114 Satureja hortensis Species 0.000 claims description 2
- 235000007315 Satureja hortensis Nutrition 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 235000002176 Foeniculum vulgare var vulgare Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 description 4
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 description 4
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 description 4
- 125000005575 polycyclic aromatic hydrocarbon group Chemical group 0.000 description 4
- 210000000582 semen Anatomy 0.000 description 4
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 4
- 235000019542 Cured Meats Nutrition 0.000 description 3
- 229940024606 amino acid Drugs 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000002421 anti-septic effect Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000532412 Vitex Species 0.000 description 2
- 235000001667 Vitex agnus castus Nutrition 0.000 description 2
- 241001643642 Viticis Species 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000010288 sodium nitrite Nutrition 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
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- 239000002994 raw material Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000002023 wood Substances 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a cured flavor sauce and a preparation method thereof, wherein the cured flavor sauce comprises 50-80 parts of flavoring agent, 20-40 parts of mixed dry chilli powder, 230 parts of edible vegetable oil 180-containing materials, 6-12 parts of star anise, 15-25 parts of cassia bark, 3-6 parts of common fennel, 6-9 parts of bay leaves, 2-5 parts of salt, 5-8 parts of white sugar, 1-3 parts of pepper, 4-8 parts of hawthorn kernel smoking liquid II, 3-6 parts of corn starch, 2.0-4.0 parts of yeast extract, 1-3 parts of sodium glutamate, 0.04-0.08 part of 5' -flavor nucleotide disodium, 0.1-0.2 part of red yeast rice, 0-70 parts of barbeque sauce, 0.04-0.08 part of potassium sorbate, 0.04-1 part of xanthan gum, 3-8 parts of tsaoko amomum tsao-7 parts of white sesame seed. The cured flavor sauce prepared by the method has the advantages of richer taste level, better and unique flavor and more compound taste for people of all ages.
Description
Technical Field
The invention belongs to the technical field of sauce development, and particularly relates to a cured flavor sauce and a preparation method thereof.
Background
The seasoning is one of the essential daily necessities in daily life. In Chongqing areas, the traditional salted and cured products are popular, but in the traditional salted and cured products, because of the process, the following problems exist: firstly, flavor instability can be caused due to different raw materials or adding amounts; secondly, the smoking flavor of the traditional cured meat products is endowed by using smoking, the traditional smoking is carried out by using incomplete combustion smoking of materials such as wood chips and the like, a lot of harmful substances are generated, the content of polycyclic aromatic hydrocarbon and sodium nitrite in the cured meat products exceeds the standard, the content of polycyclic aromatic hydrocarbon and sodium nitrite exceeding the standard is always the main problem influencing the cured meat products, the polycyclic aromatic hydrocarbon has great pollution to the environment, and the polycyclic aromatic hydrocarbon and the nitrite have carcinogenic effects; thirdly, although the traditional cured products have good flavor, the production period is long and the process is complicated.
The flavoring agent prepared by fermenting the lactobacillus plantarum and the pediococcus cerevisiae is rich in flavor substances, the smoked flavor of the composite cured sauce with the cured flavor prepared by adding the smoked liquid has the smoked flavor of the traditional cured product, and other auxiliary materials are added to combine the cured sauce with the pickled flavor of Sichuan characteristics.
Disclosure of Invention
In view of the above, the invention provides the cured flavor sauce and the preparation method thereof, and the cured flavor sauce has unique flavor, safety and wide application prospect.
In order to solve the technical problem, the invention discloses a cured flavor sauce which comprises the following components in parts by weight: 50-80 parts of flavoring agent, 20-40 parts of mixed dry chilli powder, 230 parts of edible vegetable oil, 6-12 parts of anise, 15-25 parts of cassia bark, 3-6 parts of fennel, 6-9 parts of cassia leaves, 2-5 parts of salt, 5-8 parts of white sugar, 1-3 parts of pepper, 4-8 parts of hawthorn seed smoking liquid II, 3-6 parts of corn starch, 2.0-4.0 parts of yeast extract, 1-3 parts of sodium glutamate, 0.04-0.08 part of 5' -flavor nucleotide disodium, 0.1-0.2 part of red yeast rice, 0-70 parts of barbeque sauce or soybean sauce, 0.04-0.08 part of potassium sorbate, 0.04-1 part of xanthan gum, 3-8 parts of tsaoko amomum fruit and 5-7 parts of white sesame seed.
Optionally, the composition comprises the following components in parts by weight: 70 parts of flavoring agent, 30 parts of mixed dry chilli powder, 210 parts of edible vegetable oil, 11 parts of aniseed, 22 parts of cassia bark, 5 parts of fennel, 5 parts of cassia leaf, 3 parts of salt, 6 parts of white sugar, 2 parts of pepper powder, 5 parts of hawthorn seed smoking liquid II, 5 parts of corn starch, 3 parts of yeast extract, 2 parts of sodium glutamate, 0.06 part of 5' -flavor nucleotide disodium, 0.1 part of red yeast rice, 0.06 part of potassium sorbate, 0.06 part of xanthan gum, 3 parts of tsaoko amomum fruit and 5 parts of white sesame seed.
Alternatively, the flavoring agent is prepared by the following method:
step 1.1, taking fresh pork leg meat, adding salt accounting for 2-5% of the weight of the pork leg meat after chopping, adding a mixed strain of lactobacillus plantarum and pediococcus cerevisiae accounting for 3.5% of the weight of the pork leg meat, wherein the mass ratio of the lactobacillus plantarum to the pediococcus cerevisiae is 1:1, uniformly stirring, and fermenting for 3-5 hours at 25-35 ℃;
step 1.2, after the fermentation is finished, putting the mixture into an oven for baking for 4 to 10 minutes at the temperature of 160-.
Optionally, the mixed dry chili powder is prepared by the following method: mixing dry chilli powder prepared from two vitex negundo and dry chilli powder prepared from pod pepper according to the mass ratio of 15:10-30:5 to prepare the mixed dry chilli powder.
The invention also discloses a preparation method of the cured flavor sauce, which comprises the following steps:
step 1, preparing a flavoring agent;
step 2, preparing mixed dry chilli powder;
step 3, weighing the following components in parts by weight: 50-80 parts of flavoring agent, 20-40 parts of mixed dry chilli powder, 230 parts of edible vegetable oil, 6-12 parts of anise, 15-25 parts of cassia bark, 3-6 parts of fennel, 6-9 parts of cassia leaves, 2-5 parts of salt, 5-8 parts of white sugar, 1-3 parts of pepper, 4-8 parts of hawthorn seed smoking liquid II, 3-6 parts of corn starch, 2.0-4.0 parts of yeast extract, 1-3 parts of sodium glutamate, 0.04-0.08 part of 5' -flavor nucleotide disodium, 0.1-0.2 part of red yeast rice, 0-70 parts of barbeque sauce or soybean sauce, 0.04-0.08 part of potassium sorbate, 0.04-1 part of xanthan gum, 3-8 parts of tsaoko amomum fruit and 5-7 parts of white sesame seed.
Step 4, putting the weighed edible vegetable oil into a pot, and heating with soft fire; adding weighed star anise, cassia bark, cassia leaves, fennel and tsaoko cardamom into hot vegetable oil, stir-frying with slow fire, frying for a period of time until the spices are slightly pasty, filtering the spices with a filter screen to obtain seasoning oil;
step 5, mixing the mixed dry chilli powder and the weighed white sesame seeds, heating the seasoning oil, pouring the prepared seasoning oil into the mixed chilli powder and the white sesame seeds, adding oil and uniformly mixing, fully soaking the chilli powder and the white sesame seeds in the seasoning oil, and uniformly mixing the chilli powder and the white sesame seeds after the seasoning oil has the fragrance of the fried chilli powder and the fried sesame seeds for later use;
and 6, under the condition that the oil temperature is not cooled, adding a flavoring agent, salt, white sugar, pepper, hawthorn seed smoking liquid II, barbecued pork sauce, corn starch, sodium glutamate, disodium 5' -flavour development nucleotide, a yeast extract and xanthan gum into the mixture, and uniformly mixing the mixture while the mixture is hot.
And 7, adding weighed red yeast rice into the mixture prepared in the step 6 to adjust the color of the sauce.
Step 8, adding weighed potassium sorbate to achieve an anticorrosion effect;
and 9, sterilizing, sealing and packaging to obtain the cured flavor sauce.
Optionally, the preparation of the flavoring agent in the step 1 specifically comprises:
step 1.1, taking fresh pork leg meat, adding salt accounting for 2-5% of the weight of the pork leg meat after chopping, adding mixed strains of lactobacillus plantarum and pediococcus cerevisiae accounting for 3.5% of the weight of the pork leg meat, uniformly stirring, and fermenting for 3-5 hours at 25-35 ℃;
step 1.2, after the fermentation is finished, putting the mixture into an oven for baking for 4 to 10 minutes at the temperature of 160-.
Optionally, the mass ratio of lactobacillus plantarum to pediococcus cerevisiae is 1: 1.
Optionally, the preparing of the mixed dry chili powder in the step 2 specifically comprises: mixing dry chilli powder prepared from two vitex negundo and dry chilli powder prepared from pod pepper according to the mass ratio of 15:10-30:5 to prepare the mixed dry chilli powder.
Optionally, the heating temperature of the soft fire in the step 4 is 100-140 ℃, and the stir-frying time of the soft fire is 2-4 minutes.
Optionally, the oil temperature in the step 5 is maintained at 90-120 ℃, and the soaking time is 30-60 s.
Compared with the prior art, the invention can obtain the following technical effects:
according to the cured flavor sauce, flavor substances are obtained through probiotic fermentation, and the sauce prepared by adding the smoking liquid can obtain cured flavor without long-time curing and smoking. Marinades are a better choice, both from a technological and health point of view. The pickled sauce has more abundant flavor levels, better and unique flavor, more compound taste for people of all ages, can be applied to more aspects, and has smaller limitation.
Of course, it is not necessary for any one product in which the invention is practiced to achieve all of the above-described technical effects simultaneously.
Detailed Description
The following embodiments are described in detail with reference to the accompanying drawings, so that how to implement the technical features of the present invention to solve the technical problems and achieve the technical effects can be fully understood and implemented.
The invention discloses a cured flavor sauce which comprises the following components in parts by weight: 50-80 parts of flavoring agent, 20-40 parts of mixed dry chilli powder, 230 parts of edible vegetable oil, 6-12 parts of anise, 15-25 parts of cassia bark, 3-6 parts of fennel, 6-9 parts of cassia leaves, 2-5 parts of salt, 5-8 parts of white sugar, 1-3 parts of pepper and 4-8 parts of hawthorn seed smoking liquid II (purchased from Jinniushan food flavor factory in the ancient city of Jinan city), 3-6 parts of corn starch, 2.0-4.0 parts of yeast extract (purchased from Henan Qianji commercial Co., Ltd.), 1-3 parts of sodium glutamate, 0.04-0.08 part of 5' -flavour nucleotide disodium, 0.1-0.2 part of red yeast rice, 0-70 parts of barbeque sauce or soybean sauce, 0.04-0.08 part of potassium sorbate, 0.04-1 part of xanthan gum, 3-8 parts of tsaoko amomum fruit and 5-7 parts of white sesame seed.
The invention discloses a preparation method of salted and cured flavor sauce, which comprises the following steps:
step 1, preparing a flavoring agent:
step 1.1, taking fresh pork leg meat, adding salt accounting for 2-5% of the weight of the pork leg meat after chopping, adding a mixed strain of lactobacillus plantarum and pediococcus cerevisiae accounting for 3.5% of the weight of the pork leg meat, wherein the mass ratio of the lactobacillus plantarum to the pediococcus cerevisiae is 1:1, uniformly stirring, and fermenting for 3-5 hours at 25-35 ℃;
step 1.2, after the fermentation is finished, putting the mixture into an oven for baking for 4 to 10 minutes at the temperature of 160-;
step 2, mixing dry chilli powder prepared from two chaste trees and dry chilli powder prepared from pod pepper according to the mass ratio of 15:10-30:5 to prepare mixed dry chilli powder;
step 3, weighing the following components in parts by weight: 50-80 parts of flavoring agent, 20-40 parts of mixed dry chilli powder, 230 parts of edible vegetable oil, 6-12 parts of anise, 15-25 parts of cassia bark, 3-6 parts of fennel, 6-9 parts of cassia leaves, 2-5 parts of salt, 5-8 parts of white sugar, 1-3 parts of pepper, 4-8 parts of hawthorn seed smoking liquid II, 3-6 parts of corn starch, 2.0-4.0 parts of yeast extract, 1-3 parts of sodium glutamate, 0.04-0.08 part of 5' -flavor nucleotide disodium, 0.1-0.2 part of red yeast rice, 0-70 parts of barbeque sauce or soybean sauce, 0.04-0.08 part of potassium sorbate, 0.04-1 part of xanthan gum, 3-8 parts of tsaoko amomum fruit and 5-7 parts of white sesame seed.
Step 4, putting the weighed edible vegetable oil into a pot, and heating the edible vegetable oil with soft fire to 100-140 ℃; adding weighed star anise, cassia bark, cassia leaves, fennel and tsaoko amomum fruits into hot vegetable oil, stir-frying for 2-4 minutes with slow fire, filtering by using a filter screen after frying for a period of time till the spices are slightly pasty, and filtering the spices to obtain the seasoning oil;
step 5, mixing the mixed dry chili powder and the weighed white sesame seeds, heating the seasoning oil, maintaining the oil temperature at 90-120 ℃, pouring the prepared seasoning oil into the mixed chili powder and the white sesame seeds, adding oil and mixing uniformly, fully soaking chili powder and the white sesame seeds in the seasoning oil for 30-60 s, and mixing uniformly after the seasoning oil has the fragrance of fried chili powder and fried sesame seeds for later use;
and 6, under the condition that the oil temperature is not cooled, adding a flavoring agent, salt, white sugar, pepper, hawthorn seed smoking liquid II, barbecued pork sauce, corn starch, disodium 5' -ribonucleotide, sodium glutamate, a yeast extract and xanthan gum into the mixture, and uniformly mixing the mixture while the mixture is hot.
And 7, adding weighed red yeast rice into the mixture prepared in the step 6 to adjust the color of the sauce.
Step 8, adding weighed potassium sorbate to achieve an anticorrosion effect;
and 9, sterilizing, sealing and packaging to obtain the cured flavor sauce.
Example 1
The cured and cured flavor sauce comprises the following components in parts by weight: 80 parts of flavoring agent, 20 parts of mixed dry chilli powder, 230 parts of edible vegetable oil, 6 parts of anise, 25 parts of cassia bark, 3 parts of fennel, 9 parts of cassia leaf, 3 parts of tsaoko amomum fruit, 2 parts of salt, 5 parts of white sugar, 3 parts of pepper, 4 parts of hawthorn seed smoking liquid II, 6 parts of corn starch, 2 parts of yeast extract, 1 part of sodium glutamate, 0.08 part of 5' -flavour nucleotide disodium, 0.1 part of red yeast rice, 0.04 part of potassium sorbate, 25 parts of soybean paste, 0.04 part of xanthan gum and 5 parts of white sesame seed.
In the mixed chilli powder in the embodiment, the mass ratio of the two-vitex-bar chilli powder to the pepper powder of pod pepper is 15: 5.
the preparation method of the cured flavor sauce comprises the following steps:
(1) preparing a flavoring agent:
(1.1) taking fresh pork leg meat, chopping, adding salt accounting for 4% of the weight of the pork leg meat, adding a mixed strain of lactobacillus plantarum and pediococcus cerevisiae accounting for 3.5% of the weight of the pork leg meat, wherein the mass ratio of the lactobacillus plantarum to the pediococcus cerevisiae is 1:1, uniformly stirring, and fermenting at 30 ℃ for 4 hours.
(1.2) after fermentation, putting the mixture into an oven to bake for 5 minutes at 180 ℃, and then crushing the mixture into powder to prepare the flavoring agent;
(2) mixing dry Capsici fructus powder prepared from fructus Viticis negundo and dry Capsici fructus powder prepared from Capsici fructus according to the weight ratio of 30:5, and preparing the mixed dry chilli powder.
(3) Weighing the components according to the proportion;
(4) putting the weighed edible vegetable oil into a pot, and heating to 100 ℃ with soft fire. Adding fructus Anisi Stellati, cortex Cinnamomi Japonici, folium Cinnamomi Japonici, fructus Foeniculi and fructus Tsaoko into hot vegetable oil, parching with slow fire for 2 min, filtering with a filter screen, and filtering out the spicery.
(5) Mixing the mixed dry chili powder and the weighed white sesame seeds, heating the seasoning oil again, maintaining the oil temperature at 90 ℃, pouring the prepared seasoning oil into the mixed chili powder and the white sesame seeds, adding the oil and mixing uniformly, fully soaking the chili powder and the white sesame seeds for 60s by the seasoning oil, and mixing uniformly after the seasoning oil has the fragrance of the fried chili powder and the fried sesame seeds for later use.
(6) Under the condition that the oil temperature is not cooled, adding flavoring agent, salt, white sugar, fructus Zanthoxyli, semen crataegi smoking solution II, semen glycines paste, disodium 5' -ribonucleotide, yeast extract, sodium glutamate, and xanthan gum, and mixing.
(7) And (4) adding the weighed red yeast rice into the mixture prepared in the step (6) to adjust the color of the sauce.
(8) Adding weighed potassium sorbate to achieve the antiseptic effect;
(9) sterilizing, sealing, and packaging to obtain the cured flavor sauce.
The cured sauce prepared in this example had a total amino acid content of 148.0mg/100g and a pH of 5.2.
Example 2
The cured and cured flavor sauce comprises the following components in parts by weight:
60 parts of flavoring agent, 40 parts of mixed dry chilli powder, 180 parts of edible vegetable oil, 12 parts of aniseed, 15 parts of cassia bark, 6 parts of fennel, 6 parts of cassia leaf, 5 parts of salt, 8 parts of white sugar, 1 part of pepper, 8 parts of hawthorn kernel smoking liquid II, 3 parts of corn starch, 4 parts of yeast extract, 3 parts of sodium glutamate, 0.04 part of 5-flavor nucleotide disodium, 0.2 part of red yeast rice, 70 parts of barbecued pork paste, 0.08 part of potassium sorbate, 0.06 part of xanthan gum, 8 parts of tsaoko amomum fruit and 7 parts of white sesame seed.
In the mixed chilli powder in the embodiment, the mass ratio of the two-vitex-bar chilli powder to the pepper powder of pod pepper is 15: 10.
the preparation method of the cured flavor sauce comprises the following steps:
(1) preparing a flavoring agent:
(1.1) taking fresh pork leg meat, chopping, adding salt accounting for 2% of the weight of the pork leg meat, adding a mixed strain of lactobacillus plantarum and pediococcus cerevisiae accounting for 3.5% of the weight of the pork leg meat, wherein the mass ratio of the lactobacillus plantarum to the pediococcus cerevisiae is 1:1, uniformly stirring, and fermenting for 5 hours at 25 ℃.
(1.2) after fermentation, putting the mixture into an oven to bake for 10 minutes at 160 ℃, and then crushing the mixture to prepare the flavoring agent;
(2) mixing dry Capsici fructus powder prepared from fructus Viticis negundo and dry Capsici fructus powder prepared from Capsici fructus according to the weight ratio of 15:10, mixing;
(3) weighing the components according to the proportion;
(4) putting the weighed edible vegetable oil into a pot, and heating to a certain temperature of 120 ℃ with soft fire. Adding star anise, cassia bark, cassia leaves, fennel and tsaoko amomum fruits into hot vegetable oil, stir-frying for 4 minutes with slow fire, filtering by using a filter screen after frying for a period of time till the spices are slightly pasty, and preparing the seasoning oil.
(5) Mixing the mixed dry chili powder and the weighed white sesame seeds, heating the seasoning oil again, maintaining the oil temperature at 120 ℃, pouring the prepared seasoning oil into the mixed chili powder and the white sesame seeds, adding the oil and mixing uniformly, fully soaking the chili powder and the white sesame seeds in the seasoning oil for 30s, and mixing uniformly after the seasoning oil has the fragrance of the fried chili powder and the fried sesame seeds for later use.
(6) Under the condition that the oil temperature is not cooled, adding flavoring agent, salt, white sugar, fructus Zanthoxyli powder, semen crataegi smoking solution II, barbeque sauce, disodium 5' -ribonucleotide, yeast extract, sodium glutamate, and xanthan gum, and mixing.
(7) And (4) adding the weighed red yeast rice into the mixture prepared in the step (6) to adjust the color of the sauce.
(8) Adding weighed potassium sorbate to achieve the antiseptic effect;
(9) sterilizing, sealing, and packaging to obtain the cured flavor sauce.
The cured sauce prepared by the embodiment has the total amino acid content of 158.0mg/100g and the pH value of 4.6.
Example 3
The cured and cured flavor sauce comprises the following components in parts by weight: 70 parts of flavoring agent, 30 parts of mixed dry chilli powder, 200 parts of edible vegetable oil, 8 parts of anise, 20 parts of cassia bark, 5 parts of fennel, 7 parts of cassia leaf, 4 parts of salt, 6 parts of white sugar, 2 parts of pepper, 6 parts of hawthorn kernel smoking liquid II, 5 parts of corn starch, 3 parts of yeast extract, 2 parts of sodium glutamate, 0.06 part of 5-flavor nucleotide disodium, 0.1 part of red yeast rice, 70 parts of barbeque sauce, 0.06 part of potassium sorbate, 0.05 part of xanthan gum, 5 parts of tsaoko amomum fruit and 6 parts of white sesame seed.
In the mixed chilli powder in the embodiment, the mass ratio of the two-vitex-bar chilli powder to the pepper powder of pod pepper is 23: 7.
(1) preparing a flavoring agent:
(1.1) taking fresh pork leg meat, chopping the pork leg meat, adding salt accounting for 5 percent of the weight of the pork leg meat, adding a mixed strain of lactobacillus plantarum and pediococcus cerevisiae accounting for 3.5 percent of the weight of the pork leg meat, wherein the mass ratio of the lactobacillus plantarum to the pediococcus cerevisiae is 1:1, uniformly stirring, and fermenting for 3 hours at 35 ℃;
(1.2) after the fermentation is finished, putting the mixture into an oven to bake for 4 minutes at 200 ℃, and then mashing the mixture to prepare a substrate as a flavoring agent.
(2) Mixing dry chilli powder prepared from two chaste tree twigs and dry chilli powder prepared from pod pepper according to the mass ratio of 23:7 to prepare mixed dry chilli powder;
(3) weighing the components according to the proportion;
(4) putting the weighed edible vegetable oil into a pot, and heating to a certain temperature of 140 ℃ with soft fire; adding star anise, cassia bark, cassia leaves, fennel and tsaoko amomum fruits into hot vegetable oil, stir-frying for 2 minutes with slow fire, filtering by using a filter screen after frying for a period of time till the spices are slightly pasty, and preparing to obtain seasoning oil;
(5) mixing the mixed dry chilli powder and the weighed white sesame seeds, heating the seasoning oil again, maintaining the oil temperature at 110 ℃, pouring the prepared seasoning oil into the mixed chilli powder and the white sesame seeds, adding the oil and mixing uniformly, fully soaking the chilli powder and the white sesame seeds in the seasoning oil for 30s, and mixing uniformly for later use after the seasoning oil has the fragrance of the fried chilli powder and the fried sesame seeds;
(6) under the condition that the oil temperature is not cooled, adding flavoring agent, salt, white sugar, fructus Zanthoxyli, semen crataegi smoking solution II, barbecued pork sauce, disodium 5' -ribonucleotide, yeast extract, sodium glutamate and xanthan gum, and mixing.
(7) And (4) adding the weighed red yeast rice into the mixture prepared in the step (6) to adjust the color of the sauce.
(8) Adding weighed potassium sorbate to achieve the antiseptic effect;
(9) sterilizing, sealing, and packaging to obtain the cured flavor sauce.
The cured sauce prepared by the embodiment has the total amino acid content of 165.0mg/100g and the pH value of 4.3.
The following is described with specific experimental data:
sensory evaluation criteria of the cured flavor paste of the present invention are shown in table 1.
TABLE 1 sensory evaluation criteria for the cured savory sauces of the invention
Sensory evaluation results of the cured flavor pastes prepared in examples 1 to 3 are shown in Table 2.
While the foregoing description shows and describes several preferred embodiments of the invention, it is to be understood, as noted above, that the invention is not limited to the forms disclosed herein, but is not to be construed as excluding other embodiments and is capable of use in various other combinations, modifications, and environments and is capable of changes within the scope of the inventive concept as expressed herein, commensurate with the above teachings, or the skill or knowledge of the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (8)
1. The cured and cured flavor sauce is characterized by comprising the following components in parts by weight: 50-80 parts of flavoring agent, 20-40 parts of mixed dry chilli powder, 230 parts of edible vegetable oil, 6-12 parts of anise, 15-25 parts of cassia bark, 3-6 parts of fennel, 6-9 parts of cassia leaves, 2-5 parts of salt, 5-8 parts of white sugar, 1-3 parts of pepper, 4-8 parts of hawthorn seed smoking liquid II, 3-6 parts of corn starch, 2.0-4.0 parts of yeast extract, 1-3 parts of sodium glutamate, 0.04-0.08 part of 5' -flavour nucleotide disodium, 0.1-0.2 part of red yeast rice, 0-70 parts of barbeque sauce or soybean sauce, 0.04-0.08 part of potassium sorbate, 0.04-1 part of xanthan gum, 3-8 parts of tsaoko fruit and 5-7 parts of white sesame seed, wherein the mixed dry chilli powder is prepared by mixing dry chilli powder prepared from two viter strips and dry chilli powder prepared from pod pepper according to the mass ratio of 15:10-30:5, the flavoring agent is prepared by the following method:
step 1.1, taking fresh pork leg meat, adding salt accounting for 2-5% of the weight of the pork leg meat after chopping, adding a mixed strain of lactobacillus plantarum and pediococcus cerevisiae accounting for 3.5% of the weight of the pork leg meat, wherein the mass ratio of the lactobacillus plantarum to the pediococcus cerevisiae is 1:1, uniformly stirring, and fermenting for 3-5 hours at 25-35 ℃;
step 1.2, after the fermentation is finished, putting the mixture into an oven for baking for 4 to 10 minutes at the temperature of 160-;
the preparation method of the cured and cured flavor sauce comprises the following steps:
step 1, preparing a flavoring agent;
step 2, preparing mixed dry chilli powder;
step 3, weighing the following components in parts by weight: 50-80 parts of flavoring agent, 20-40 parts of mixed dry chilli powder, 230 parts of edible vegetable oil, 6-12 parts of anise, 15-25 parts of cassia bark, 3-6 parts of fennel, 6-9 parts of cassia leaves, 2-5 parts of salt, 5-8 parts of white sugar, 1-3 parts of pepper, 4-8 parts of hawthorn seed smoking liquid II, 3-6 parts of corn starch, 2.0-4.0 parts of yeast extract, 1-3 parts of sodium glutamate, 0.04-0.08 part of 5' -flavor nucleotide disodium, 0.1-0.2 part of red yeast rice, 0-70 parts of barbeque sauce or soybean sauce, 0.04-0.08 part of potassium sorbate, 0.04-1 part of xanthan gum, 3-8 parts of tsaoko amomum fruit and 5-7 parts of white sesame seed;
step 4, putting the weighed edible vegetable oil into a pot, and heating with soft fire; adding weighed star anise, cassia bark, cassia leaves, fennel and tsaoko cardamom into hot vegetable oil, stir-frying with slow fire, frying for a period of time until the spices are slightly pasty, filtering the spices with a filter screen to obtain seasoning oil;
step 5, mixing the mixed dry chilli powder and the weighed white sesame seeds, heating the seasoning oil, pouring the prepared seasoning oil into the mixed dry chilli powder and the white sesame seeds, adding oil and uniformly mixing, fully soaking and mixing the dry chilli powder and the white sesame seeds in the seasoning oil, and uniformly mixing the seasoning oil with the fragrance of the fried and mixed dry chilli powder and the fried sesame seeds for later use;
step 6, under the condition that the oil temperature is not cooled, adding a flavoring agent, salt, white sugar, pepper, hawthorn seed smoking liquid II, barbecued pork sauce, corn starch, sodium glutamate, disodium 5' -flavour development nucleotide, yeast extract and xanthan gum into the mixture, and uniformly mixing the mixture while the mixture is hot;
step 7, adding weighed red yeast rice into the mixture prepared in the step 6 to adjust the color of the sauce;
step 8, adding weighed potassium sorbate to achieve an anticorrosion effect;
and 9, sterilizing, sealing and packaging to obtain the cured flavor sauce.
2. The cured flavor sauce of claim 1, comprising the following components in parts by weight: 70 parts of flavoring agent, 30 parts of mixed dry chilli powder, 210 parts of edible vegetable oil, 11 parts of aniseed, 22 parts of cassia bark, 5 parts of fennel, 5 parts of cassia leaf, 3 parts of salt, 6 parts of white sugar, 2 parts of pepper powder, 5 parts of hawthorn seed smoking liquid II, 5 parts of corn starch, 3 parts of yeast extract, 2 parts of sodium glutamate, 0.06 part of 5' -flavor nucleotide disodium, 0.1 part of red yeast rice, 0.06 part of potassium sorbate, 0.06 part of xanthan gum, 3 parts of tsaoko amomum fruit and 5 parts of white sesame seed.
3. A method of preparing the cured savory sauce of claim 1 or 2, comprising the steps of:
step 1, preparing a flavoring agent;
step 2, preparing mixed dry chilli powder;
step 3, weighing the following components in parts by weight: 50-80 parts of flavoring agent, 20-40 parts of mixed dry chilli powder, 230 parts of edible vegetable oil, 6-12 parts of anise, 15-25 parts of cassia bark, 3-6 parts of fennel, 6-9 parts of cassia leaves, 2-5 parts of salt, 5-8 parts of white sugar, 1-3 parts of pepper, 4-8 parts of hawthorn seed smoking liquid II, 3-6 parts of corn starch, 2.0-4.0 parts of yeast extract, 1-3 parts of sodium glutamate, 0.04-0.08 part of 5' -flavor nucleotide disodium, 0.1-0.2 part of red yeast rice, 0-70 parts of barbeque sauce or soybean sauce, 0.04-0.08 part of potassium sorbate, 0.04-1 part of xanthan gum, 3-8 parts of tsaoko amomum fruit and 5-7 parts of white sesame seed;
step 4, putting the weighed edible vegetable oil into a pot, and heating with soft fire; adding weighed star anise, cassia bark, cassia leaves, fennel and tsaoko cardamom into hot vegetable oil, stir-frying with slow fire, frying for a period of time until the spices are slightly pasty, filtering the spices with a filter screen to obtain seasoning oil;
step 5, mixing the mixed dry chilli powder and the weighed white sesame seeds, heating the seasoning oil, pouring the prepared seasoning oil into the mixed dry chilli powder and the white sesame seeds, adding oil and uniformly mixing, fully soaking and mixing the dry chilli powder and the white sesame seeds in the seasoning oil, and uniformly mixing the seasoning oil with the fragrance of the fried and mixed dry chilli powder and the fried sesame seeds for later use;
step 6, under the condition that the oil temperature is not cooled, adding a flavoring agent, salt, white sugar, pepper, hawthorn seed smoking liquid II, barbecued pork sauce, corn starch, sodium glutamate, disodium 5' -flavour development nucleotide, yeast extract and xanthan gum into the mixture, and uniformly mixing the mixture while the mixture is hot;
step 7, adding weighed red yeast rice into the mixture prepared in the step 6 to adjust the color of the sauce;
step 8, adding weighed potassium sorbate to achieve an anticorrosion effect;
and 9, sterilizing, sealing and packaging to obtain the cured flavor sauce.
4. The method of preparing a cured flavor paste according to claim 3, wherein the preparation of flavoring agents in step 1 is specifically:
step 1.1, taking fresh pork leg meat, adding salt accounting for 2-5% of the weight of the pork leg meat after chopping, adding mixed strains of lactobacillus plantarum and pediococcus cerevisiae accounting for 3.5% of the weight of the pork leg meat, uniformly stirring, and fermenting for 3-5 hours at 25-35 ℃;
step 1.2, after the fermentation is finished, putting the mixture into an oven for baking for 4 to 10 minutes at the temperature of 160-.
5. The method of preparing a cured flavor paste according to claim 4, wherein the mass ratio of Lactobacillus plantarum to Pediococcus cerevisiae is 1: 1.
6. The method of preparing a cured flavor sauce as defined in claim 5, wherein the step 2 of preparing the mixed dry chili powder is specifically: mixing dry chilli powder prepared from two vitex negundo and dry chilli powder prepared from pod pepper according to the mass ratio of 15:10-30:5 to prepare the mixed dry chilli powder.
7. The method of preparing a salted flavor paste according to claim 3 wherein the heating temperature with slow fire in step 4 is 100 ℃ to 140 ℃ and the stir-frying time with slow fire is 2 to 4 minutes.
8. The method of preparing a cured flavor paste according to claim 3, wherein the oil temperature in step 5 is maintained at 90-120 ℃ for 30-60 s.
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