CN108713735A - The preparation method of Sauce flavor olive roast pork sauce - Google Patents
The preparation method of Sauce flavor olive roast pork sauce Download PDFInfo
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- CN108713735A CN108713735A CN201810551782.6A CN201810551782A CN108713735A CN 108713735 A CN108713735 A CN 108713735A CN 201810551782 A CN201810551782 A CN 201810551782A CN 108713735 A CN108713735 A CN 108713735A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 22
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
-
- 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
- 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)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to seasoning preparing technical field, especially a kind of preparation method of Sauce flavor olive roast pork sauce, including following preparation process：1) fresh full olive is selected, is cleaned, is dried, stoning；2) water of 3-5 times of olive weight is added, is put into beater and is beaten, place into pressure pan, is forced into 32-38MPa, keeps 50-100s, obtains olive paste；3) fresh pork is taken, rubs, is put into the soy sauce of pork equivalent weight, is stirred, pickles, obtains sauced meat；4) condiment is taken again, is put into pot the 20-40s that stir-fries, pours into olive paste, is stirred evenly, sauced meat is added, simmers 1-3min, after being cooled to room temperature, is ground with colloid mill；5) canned, sealing, sterilization.Preservative and stabilizer need not be added by preparing Sauce flavor olive roast pork sauce through the invention, it will be able to be ensured bin stability and be stored long when property.
Description
Technical field
The invention belongs to seasoning preparing technical field, especially a kind of preparation method of Sauce flavor olive roast pork sauce.
Background technology
Roast pork sauce is fresh adding flavored seasoning, and paste flavor is strong, fragrant and sweet delicious, unique flavor.Can be used for selecting the libation at an ancient wedding ceremony, noodles served with soy sauce, sesame butter, etc.,
With regard to meal, do steamed stuffed bun stuffing, also can be used for cooking, cooking, barbecue etc., be particularly suitable for marinated skewer-roasted pork therefore say roast pork sauce；Also can salt down
Chop processed, chicken wings etc. cook roast pork flavor cuisines；Also side fish condiment dispenser can be done and roast marinated, daub sauce.
Pork also known as globefish meat, be one of major livestocks, porcine animals domestic pig meat.Its property sweet-salty is flat, containing abundant
The nutritional ingredients such as protein and fat, carbohydrate, calcium, iron, phosphorus.Pork is the main non-staple food of daily life, has and mends
Empty salubrity, nourishing Yin and moistening dryness, riching and moisturizing skim effect.All weak after being ill, postpartum deficiency of blood, lean yellow face person, can all apply to use of nutrition
The product of nourishing.Pork is as one of animal food important on dining table, because fiber is more soft, connective tissue is less, flesh
Contain more intramuscular fat in meat tissue, therefore, meat flavour is especially delicious after cooking and processing.
Olive, also known as yellow olive, Chinese olive, are one of southern Common Fruits, full of nutrition, pulp inner protein, carbon water
The minerals such as compound, fat, vitamin C and calcium, phosphorus, iron, wherein ascorbic content is 10 times of apple, pears, peach
5 times, calcium content is also very high, and is easily absorbed by the body, and is suitable for women especially, children eat.Winter-spring season, two or three piece of daily chewing are fresh
Olive can prevent the infection of the upper respiratory tract, therefore the civil reputation for having " Winter-Spring olive matches ginseng ".Studying data at home and abroad shows olive fruit
Also contain escoparone, scopolactone, (E) -3,3- dihydroxy -4,4- dimethoxystilbenes, gallic acid, inverse nutgall in reality
Acid, brevifolin, Hyperoside and some triterpene compounds, volatile oil, flavone compound.
Olive be health ministry approval be both food and one of article of drug, high medical value.Chinese medicine is recognized
For, olive acid sweet in flavor, mild-natured, people's spleen, stomach, lung channel, have it is clearing heat and detoxicating, relieving sore-throat resolving sputum, promote the production of body fluid to quench thirst, the work(that relieving restlessness is sobered up, fit
For abscess of throat, polydipsia, cough phlegm blood etc..《Japan hanako materia medica》It says its " appetizing, lower gas, antidiarrheal ".《Compendium of Materia Medica》Yan Qi
" born fluid, only polydipsia, control sore-throat, and chewing pharynx juice can solve all ichthyophagy crabs poison ".《The southern regions of the Yunnan Province book on Chinese herbal medicine》Say that it " is controlled on all larynx fire
Scorching, infection with swollen head disease, can solve damp and hot, spring warmth, promote the production of body fluid to quench thirst, sharp phlegm, and solution ichthyotoxin, stagnates at wine ".Important effect ingredient in olive
It is the polyphenols such as gallic acid.Research has shown that the substance has higher free radical scavenging ability and stronger antioxygen
Change ability clinically has the effects that relieve the effect of alcohol, protects throat, anti-aging, the generation of prevention of cardiovascular disease.
Existing olive paste is typically necessary addition preservative, can the long period preservation, in order to store stabilization
Property, it is also necessary to which adding stabilizer just can be with.And in order to cater to the public pursuit to pollution-free food, how do not add preservative and
In the case of stabilizer, it can either keep bin stability that can ensure certain period of storage again, also to ensure with paste flavor
The palatability of flavor, this is a research direction.
Invention content
Technical problem to be solved by the invention is to provide a kind of preparation methods of Sauce flavor olive roast pork sauce, by this
The olive roast pork sauce that method is prepared is not the case where adding stabilizer, the stabilization that can be maintained for a long time.
To achieve the above object, the present invention adopts the following technical scheme that：
The present invention provides the preparation method of Sauce flavor olive roast pork sauce, including following preparation process：
1) fresh full olive is selected, is cleaned, is dried, stoning；
2) water of 3-5 times of olive weight is added, is put into beater and is beaten, place into pressure pan, be forced into 32-
38MPa keeps 50-100s, obtains olive paste；
3) fresh pork is taken, rubs, is put into the soy sauce of pork equivalent weight, is stirred, pickles, obtains sauced meat；
4) condiment is taken again, is put into pot the 20-40s that stir-fries, pours into olive paste, is stirred evenly, sauced meat is added, and is simmered
1-3min after being cooled to room temperature, is ground with colloid mill；
5) canned, sealing, sterilization.
Preferably, the weight ratio of olive and pork of the present invention is 1:1-3.
Preferably, the weight ratio of pork and condiment of the present invention is 1:0.1-0.3.
Preferably, condiment of the present invention is made of the raw material of following parts by weight：10-20 parts of vegetable oil, spiceleaf 0.1-
It is 0.5 part, 0.2-0.5 parts octagonal, 0.1-0.6 parts of dried orange peel, 2.5-4 parts of salt.
Preferably, after the present invention is put into pressure pan, it is forced into 35MPa.Applicants have found that passing through HIGH PRESSURE TREATMENT olive
After olive, then sauce is made, the sauce being prepared, in the case where not adding stabilizer, in storage period, sauce stablize it is not stratified, and pass through
After pressurization as crossing is special, in the case of need not adding preservative, obtained sauce still conforms to after storing at least eight moon
Practical standard.
It is highly preferred that the weight ratio of olive of the present invention and pork is 1:1.Olive and pork match reasonable situation
Under, the mouthfeel of sauce is more preferably good.
It is highly preferred that the weight ratio of pork of the present invention and condiment is 1:0.2.Adding suitable condiment helps to carry
Rise the mouthfeel of sauce.
It is highly preferred that condiment of the present invention, is made of the raw material of following parts by weight：15 parts of vegetable oil, spiceleaf 0.3
Part, 0.3 part octagonal, 0.3 part of dried orange peel, salt 3.5.
Pork of the present invention can select the fresh pork of any kind, but the preferred Pu of pork of the present invention
The black pig pork in north.The black pig in Pubei is agricultural product geography symbol product, and Fresh & Tender in Texture, mellowness is in good taste fat but not greasy.
Vegetable oil of the present invention can be one kind in peanut oil, olive oil, sunflower oil.
Compared with the prior art, the beneficial effects of the present invention are：
In the method for the present invention, the olive roast pork sauce being prepared has Sauce flavor, and passes through HIGH PRESSURE TREATMENT olive so that
In the case that olive roast pork sauce does not add preservative and stabilizer, the storage of olive roast pork sauce is stablized, and period of storage is longer, mouthfeel
It is splendid.
Specific implementation mode
The invention will be further described with reference to embodiments, but the invention is not limited in these embodiments.
Embodiment 1
The preparation method of Sauce flavor olive roast pork sauce, including following preparation process：
1) fresh full olive is selected, is cleaned, is dried, stoning；
2) water of 3 times of olive weight is added, is put into beater and is beaten, place into pressure pan, be forced into 38MPa, protects
50s is held, olive paste is obtained；
3) fresh black pig pork is taken, rubs, is put into the soy sauce of pork equivalent weight, is stirred, pickles, obtains sauced meat；
4) condiment is taken again, is put into pot the 40s that stir-fries, pours into olive paste, is stirred evenly, sauced meat is added, and simmers 1-
3min after being cooled to room temperature, is ground with colloid mill；
5) canned, sealing, sterilization.
The weight ratio of above-mentioned olive and black pig pork is 1:2；
The weight ratio of above-mentioned black pig pork and condiment is 1:0.1；
Above-mentioned condiment is made of the raw material of following parts by weight：10 parts of vegetable oil, 0.5 part of spiceleaf is 0.2 part octagonal, dried orange peel
0.1 part, 4 parts of salt.
Embodiment 2
The preparation method of Sauce flavor olive roast pork sauce, including following preparation process：
1) fresh full olive is selected, is cleaned, is dried, stoning；
2) water of 4 times of olive weight is added, is put into beater and is beaten, place into pressure pan, be forced into 35MPa, protects
75s is held, olive paste is obtained；
3) fresh black pig pork is taken, rubs, is put into the soy sauce of pork equivalent weight, is stirred, pickles, obtains sauced meat；
4) condiment is taken again, is put into pot the 30s that stir-fries, pours into olive paste, is stirred evenly, sauced meat is added, and simmers 1-
3min after being cooled to room temperature, is ground with colloid mill；
5) canned, sealing, sterilization.
The weight ratio of above-mentioned olive and black pig pork is 1:1；
The weight ratio of above-mentioned black pig pork and condiment is 1:0.2；
Above-mentioned condiment is made of the raw material of following parts by weight：15 parts of vegetable oil, 0.3 part of spiceleaf is 0.3 part octagonal, dried orange peel
0.3 part, salt 3.5.
Embodiment 3
The preparation method of Sauce flavor olive roast pork sauce, including following preparation process：
1) fresh full olive is selected, is cleaned, is dried, stoning；
2) water of 5 times of olive weight is added, is put into beater and is beaten, place into pressure pan, be forced into 32MPa, protects
100s is held, olive paste is obtained；
3) fresh black pig pork is taken, rubs, is put into the soy sauce of pork equivalent weight, is stirred, pickles, obtains sauced meat；
4) condiment is taken again, is put into pot the 20s that stir-fries, pours into olive paste, is stirred evenly, sauced meat is added, and simmers 1-
3min after being cooled to room temperature, is ground with colloid mill；
5) canned, sealing, sterilization.
The weight ratio of above-mentioned olive and black pig pork is 1:3；
The weight ratio of above-mentioned black pig pork and condiment is 1:0.3；
Above-mentioned condiment is made of the raw material of following parts by weight：20 parts of vegetable oil, 0.1 part of spiceleaf is 0.5 part octagonal, dried orange peel
0.6 part, 2.5 parts of salt.
Embodiment 4
As different from Example 2：In step 2), it is forced into 32MPa.Remaining is the same as embodiment 2.
Embodiment 5
As different from Example 2：In step 2), it is forced into 38MPa.Remaining is the same as embodiment 2.
Embodiment 6
As different from Example 2：In step 2), 50s is kept.Remaining is the same as embodiment 2.
Embodiment 7
As different from Example 2：In step 2), 100s is kept.Remaining is the same as embodiment 2.
Comparative example 1
As different from Example 2：In step 2), it is forced into 29MPa.Remaining is the same as embodiment 2.
Comparative example 2
As different from Example 2：In step 2), it is forced into 41MPa.Remaining is the same as embodiment 2.
Comparative example 3
As different from Example 2：In step 2), 25s is kept.Remaining is the same as embodiment 2.
Comparative example 4
As different from Example 2：In step 2), 125s is kept.Remaining is the same as embodiment 2.
Test example：Influence of the preparation method of the present invention to Sauce flavor olive roast pork sauce shelf characteric
According to DBJ440100/T 33-2009《Semisolid (sauce) flavouring hygienic practice》Standard test olive roast pork sauce bacterium
Sum, coliform and pathogenic flora are fallen, wherein total plate count is measured according to GB4789.2-2016《National food safety standard
Food microbiological examination total plate count measures》, as a result indicated with CFU/g, must not exceed 5000CFU/g；Coliform measures
According to GB 4789.3-2016《National food safety standard food microbiological examination enumeration of coliforms》, to coliform into
Row measures, must not 30MPN/100g；Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus, secondary haemolysis must not be detected
Property vibrios).
The case where product total plate count, coliform, pathogenic bacteria and aesthetic quality's index meet the above national standard
(i.e. shelf-life shelf-life of lower determining embodiment 2, embodiment 4-7, comparative example 1-4 corresponding Sauce flavor olive roast pork sauce
Critical point is that a certain index of olive roast pork sauce does not meet index just), specifically it is shown in Table 1.After preparing 2 months, 10 experts are asked
The aesthetic quality for evaluating each group olive roast pork sauce, the results are shown in Table 2.
The different shelf-life situations for organizing other olive roast pork sauce of table 1
| Group | Shelf-life/moon at 25 DEG C |
| 2 groups of embodiment | 13 |
| 4 groups of embodiment | 12 |
| 5 groups of embodiment | 12 |
| 6 groups of embodiment | 13 |
| 7 groups of embodiment | 12 |
| 1 group of comparative example | 3 |
| 2 groups of comparative example | 2 |
| 3 groups of comparative example | 2 |
| 4 groups of comparative example | 3 |
As it can be seen from table 1 passing through HIGH PRESSURE TREATMENT olive using the olive roast pork sauce that the method for the present invention is prepared so that
In the case that olive roast pork sauce does not add preservative and stabilizer, the storage of olive roast pork sauce is stablized, and period of storage is longer, and right
It is not the bigger the better in HIGH PRESSURE TREATMENT pressure, processing time is nor the longer the better, when moulding pressure is excessive too small and pressurizes
Between it is long too short, can all influence the shelf-life of olive roast pork sauce.Research finds biasing strength and pressing time, in the scope of the invention
It is interior, the shelf-life of olive roast pork sauce can be extended.
The different sensory evaluations for organizing other olive roast pork sauce of table 2
Claims (6)
1. the preparation method of Sauce flavor olive roast pork sauce, which is characterized in that including following preparation process：
1) fresh full olive is selected, is cleaned, is dried, stoning；
2) water of 3-5 times of olive weight is added, is put into beater and is beaten, place into pressure pan, be forced into 32-38MPa, protects
50-100s is held, olive paste is obtained；
3) fresh pork is taken, rubs, is put into the soy sauce of pork equivalent weight, is stirred, pickles, obtains sauced meat；
4) condiment is taken again, is put into pot the 20-40s that stir-fries, pours into olive paste, is stirred evenly, sauced meat is added, and simmers 1-
3min after being cooled to room temperature, is ground with colloid mill；
5) canned, sealing, sterilization；
The weight ratio of the olive and pork is 1:1-3；
The weight ratio of the pork and condiment is 1:0.1-0.3；
The condiment is made of the raw material of following parts by weight：10-20 parts of vegetable oil, 0.1-0.5 parts of spiceleaf, octagonal 0.2-0.5
Part, 0.1-0.6 parts of dried orange peel, 2.5-4 parts of salt.
2. the preparation method of Sauce flavor olive roast pork sauce according to claim 1, it is characterised in that：It is put into pressure pan
Afterwards, it is forced into 35MPa.
3. the preparation method of Sauce flavor olive roast pork sauce according to claim 1, it is characterised in that：The olive and
The weight ratio of pork is 1:1.
4. the preparation method of Sauce flavor olive roast pork sauce according to claim 1, it is characterised in that：The pork and
The weight ratio of condiment is 1:0.2.
5. the preparation method of Sauce flavor olive roast pork sauce according to claim 1, it is characterised in that：The condiment,
It is made of the raw material of following parts by weight：15 parts of vegetable oil, 0.3 part of spiceleaf is 0.3 part octagonal, 0.3 part of dried orange peel, salt 3.5.
6. the preparation method of the Sauce flavor olive roast pork sauce according to claim 1-5 any one, it is characterised in that：Institute
The vegetable oil stated is olive oil or peanut oil.
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