CN108835587A - A kind of preparation method of foodstuff flavouring sauce - Google Patents
A kind of preparation method of foodstuff flavouring sauce Download PDFInfo
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- CN108835587A CN108835587A CN201810579242.9A CN201810579242A CN108835587A CN 108835587 A CN108835587 A CN 108835587A CN 201810579242 A CN201810579242 A CN 201810579242A CN 108835587 A CN108835587 A CN 108835587A
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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Abstract
The invention belongs to food seasoning processing technique fields, and in particular to a kind of preparation method of foodstuff flavouring slurry, the process including boiling again after drying fragrance, fresh material, sauce are mixed.The defibrination process together with fresh material, sauce of the leaching liquor after proposing for drying spice water is mixed.Tanning technique is to carry out oil and mention after residue edible oil infusion frying after drying spice water mentions, filtered spice oil extract be stirred with fresh material, sauce, drying fragrance Aqueous extracts after material together with boil.The seasoning slurry of this method preparation is between sauce class condiment and juice class condiment, product special flavour material abundance, mellow, persistent aftertaste, and can guarantee that the vegetable of production is clean, be in bright colors, without solid residue, it is tasty faster.
Description
Technical field
The invention belongs to food seasoning processing technique fields, and in particular to a kind of preparation method of foodstuff flavouring sauce.
Background technique
China is exactly the nation of cuisines since ancient times, and the exquisite color, smell and taste of Chinese cuisines are all good, with a long history, technology is smart
The characteristics of profound, category is enriched, school is numerous, unique style is the crystallization of thousands of years of Chinese cooking development, enjoys Sheng in the world
Reputation.Chinese cuisines are also particularly to investigate in the use of condiment product, and different condiment products are in conjunction with different cooking methods, sufficiently
Using the flavor substance in condiment product, guarantee the flavor of final products.If Baoshang uses the water-soluble flavor substance in condiment more,
Various condiment products are bound up with gauze, are put into togerther in slaughterhouse with stew；And cooking fried then utilizes the oil soluble material in condiment product,
So that the oil-soluble flavor substance in condiment is fully played, it is easier to enter inside food materials, guarantee flavor and mouthfeel.But
Since its flavor substance releasing degree is different during different food cookings for various seasonings, to meet various food
Flavor demand, flavouring be in use it is exceeded, during heat treatment, seasoning and food materials are for a long time for food materials
Contact, it may occur that the biochemical reaction of many complexity causes flavor substance in final products that a degree of change occurs
Change, this safety that will lead to food to a certain extent reduces.During the cooking process due to containing in a large amount of food seasonings of food
There are many fibre compositions, cannot be dissolved in food, food surface is finally attached in the form of residue, lead to food color
It reduces, influences the acceptability of product.
There are also some convenient, rich in taste food dressings on the market, mostly with solid-state sauce or liquid baste
Form exists.In the majority with hoisin sauce, thick broad-bean sauce, thick chilli sauce etc. in foodstuff flavouring sauce, this kind of sauce is more sticky, taste compared with
Weight, in addition to abundant product taste, also have the effects that so that vegetable receipts juice, be widely used in chafing dish material, taste shrimp, taste crab,
In the manufacturing process of spicy soup etc., system that this usual based food uses high temperature frying to combine with thermophilic digestion during the cooking process
Make technique, the flavor substance in seasoning further dissolves out during the cooking process, so that the flavor substance in food is more, mouth
Taste is heavier, and taste is more salty.By taking chafing dish as an example, containing substances such as a large amount of aniseed, capsicums in chafing dish bottom flavorings, in thermophilic digestion process
In flavor components in these condiment further dissolve out it is a large amount of after eating so that the flavor components concentration in soup bottom is higher
Flavor substance enters inside of human body, will lead to extracellular osmotic pressure and increases, causes the symptoms such as excessive internal heat.
On the market there are also a kind of seasoning sauce class product, this kind of product is similar with soy sauce, and product is mostly by soy sauce, flavouring
Equal mixing season, and belong to and blend type seasoning, and opposite salt content is lower, but product purpose is relatively simple, be chiefly used in rice,
The gravy of noodles etc. is a kind of auxiliary flavoring products.Such product is diluter, and water content is higher, and flavor substance is mostly to adopt in product
It is modulated with salt, monosodium glutamate, chickens' extract, taste is tasty very fast but not mellow enough, lack delicious, mellow, long mouthfeel.
Summary of the invention
To solve above-mentioned deficiency of the prior art, the present invention is intended to provide a kind of production side of foodstuff flavouring sauce
Method, using the seasoning sauce material of this method preparation between sauce class condiment and juice class condiment, product special flavour material abundance, taste alcohol
Thickness, persistent aftertaste, and can guarantee that the vegetable of production is clean, be in bright colors, without solid residue, it is tasty faster.
To achieve the above object, the invention is realized by the following technical scheme：
A kind of preparation method of foodstuff flavouring sauce, including drying fragrance, fresh material, sauce are stirred after mixing again
The process of tanning, the leaching liquor being stirred after mentioning for drying spice water are stirred processing together with fresh material, sauce,
The tanning technique is to carry out oil and mention after residue edible oil infusion frying after drying spice water mentions, and filtered spice oil mentions
Liquid be stirred with fresh material, sauce, drying fragrance Aqueous extracts after material together with boil.
As specific technical solution, a kind of preparation method of foodstuff flavouring sauce specifically includes following steps：
(1) drying fragrance processing：It will be cleaned out after drying fragrance impurity elimination, crushed 20-50 mesh, later plus pure water
Or salt flooding 0.5-24h, filtering obtain fragrance leaching liquor and fragrance filter residue, it is spare；
(2) fragrance filter residue is handled：80~180 DEG C of edible oil infusion frying 0.5-4h of fragrance filter residue in step (1),
Feed liquid mass ratio 1 is pressed later:2-20 adds 20-90 DEG C of edible oil, and adjustment pressure is 0.1-20MPa, extracts 0.5-15 days, mistake
Spice oil extract and the dregs of fat are filtered to obtain, it is spare；
(3) processing of fresh material：It cleans after fresh condiment cleaning, removes the peel, goes rotten leaf, shred, it is spare to obtain fresh material；
(4) condiment sauce is handled：Oil is heated in pot, oil temperature is 110-150 DEG C, and condiment sauce is added and adds seasoning stirring
Even, stir-frying, it is spare to obtain condiment sauce；
(5) it is stirred：Fresh material in step (3) is stirred with the condiment sauce in step (4), and step is then added
(1) fragrance leaching liquor in defibrination process together, it is spare to obtain slurry；
(6) it boils：In 80~180 DEG C after the spice oil extract ultrasonication in slurry and step (2) in step (5)
At a temperature of infusion frying 0.5-4h, it is spare to obtain required slurry；
(7) it packs：It will be got product after sterilizing, vanning after slurry packaging in step (6).
As optimal technical scheme, above-mentioned drying fragrance includes dried orange peel, illiciumverum, cloves, Chinese prickly ash, cassia bark, Radix Angelicae Sinensis, Pork and beans
One of cool, fennel, the root of Dahurain angelica, Radix Glycyrrhizae, pepper, purple perilla or a variety of mixtures.
As optimal technical scheme, above-mentioned fresh material includes one of ginger, garlic, shallot, capsicum or a variety of mixing
Object.
As optimal technical scheme, the seasoning in the step (4) includes one of salt, sugar, monosodium glutamate, chickens' extract or more
Kind mixture.
As optimal technical scheme, water or salt water additive amount press material in fragrance leaching liquor preparation process in the step (1)
Liquor ratio is 1:2-10, extraction temperature are 20-120 DEG C, and extraction pressure is 0.1-0.3MPa.
As optimal technical scheme, fragrance leaching liquor obtained enters back into step after enrichment process in the step (1)
Suddenly (4) are stirred mixed processing.
As optimal technical scheme, the quality of fragrance leaching liquor described in the step (5) is fresh material and sauce gross weight
2-10 times of amount.The total weight of spice oil extract is to be stirred rear material total weight during step (6) tanning
0.1-2 times.Fragrance leaching liquor preparation process extraction temperature is high and low temperature alternative extraction, the extraction pressure in the step (1)
It recycles and extracts for high-low pressure.Fragrance filter residue treatment process extraction temperature is high and low temperature alternative extraction, extraction pressure in the step (2)
Power is high-low pressure circulation extraction.
As optimal technical scheme, condiment sauce in the step (4) be sweet fermented flour sauce, thick chilli sauce, thick broad-bean sauce, soya sauce,
One of mushroom sauce, fermented bean curd or a variety of mixtures.The preferred fermented type condiment sauce of condiment sauce.Fermented type condiment sauce mellow in taste,
Persistent aftertaste, flavor substance is abundant, has richer mouthfeel and taste compared with common sauce.
Drying spice, fresh material, sauce are done after different processing mentions its point and are uniformly mixed by the present invention, then
It is boiled again, so that the more uniform exquisiteness of final products, no dregs sense, without granular sensation is equal with other various condiment and food materials
It can be used in combination, will not influence the shape and structure of food materials itself, guarantee that final products are in bright colors, soup is limpid, aftertaste is held
Long.
The present invention has the following technical effects：
1. product is tasty fastly, food materials nutritive loss is small：The present invention is by drying fragrance grading extraction, by oil-soluble ingredients and water
Soluble components are deployed with water soluble ingredient and oil-soluble ingredients respectively again after extracting respectively, the flavor substance in final products
Molecular weight it is smaller, various flavor substances are easier to enter inside food materials in condiment use process, greatly shorten product culinary art
Time reduces a large amount of losses of nutriment in food materials, guarantees also be sufficiently reserved food materials nutrition while taste.
2. ingredient and stable content：The present invention adequately dissolves out the effective component in condiment, therefore in use
The flavor substance of product is fixed, and will not bring flavor substance new in food with culinary art and the continuous extension of heating process,
Product composition is more stable.
3. product agglomerates without slag, or not exquisiteness is stablized, is evenly distributed：In the invention process all by various fibre compositions
It is filtered, so that without dregs, the more uniform exquisiteness of product characteristics in final products.The fresh material used stirs together with sauce
Mixing is mixed, with fiberizer fine grinding, the substance after mashing is boiled again, a small amount of fibre composition is by fiberizer in fresh material
Become small-molecule substance after reason, be dispersed in product system by sauce substance, phenomena such as without agglomerating.
Detailed description of the invention
Fig. 1 process flow chart of the invention；
4 process flow chart of Fig. 2 embodiment of the present invention.
Specific embodiment
Property explanation that the present invention will be further explained With reference to embodiment, it is pointed out that following to implement
Mode is only the indicative explaination that the form to enumerate is the present invention, and all those skilled in the art are with essence of the invention
The equivalent replacement that mind is the present invention each falls within protection scope of the present invention.
Embodiment 1
A kind of preparation method of foodstuff flavouring sauce, including after drying fragrance, fresh material, condiment sauce are stirred mixing
The technique boiled again.Being stirred treatment process is that the leaching liquor after mentioning drying spice water stirs together with fresh material, condiment sauce
Mix mixed processing.It carries out oil after residue edible oil infusion frying after first mentioning drying spice water before tanning technique to mention, then
Fresh material, condiment sauce, the material after drying fragrance Aqueous extracts are stirred are boiled together with spice oil extract.Drying spices bag
The drying pungent condiment of perfume that may be used during foodstuff flavouring is included, such as Chinese prickly ash, illiciumverum, dried orange peel, cassia bark, Radix Angelicae Sinensis, nutmeg, fennel
Perfume, the root of Dahurain angelica, Radix Glycyrrhizae, pepper, purple perilla etc. can be selected according to seasoning, prepare the different tastes such as spicy, spicy, three delicacies,
To meet different consumer demands.Fresh material be the fresh material for playing seasoning in food processing process, as shallot,
Garlic, ginger, spring onion, mustard, dried peppermint leaf etc. mainly make full use of the fresh fragrance abundant of product and less using fresh material
Fibre composition.Without dregs, water-soluble flavor substance and oil-soluble flavor substance phase in the slurry products prepared by this method
Mutually independent, so that flavor more has levels, while two kinds of substances influence each other again and mutually promote, so that flavor is more mellow persistently.
Embodiment 2
A kind of preparation method of foodstuff flavouring sauce, as shown in Figure 1, specifically including following steps：
(1) drying fragrance processing：It will be cleaned up after drying fragrance impurity elimination, crushed 20-50 mesh, press feed liquid matter later
Measure ratio 1:5-30 adds pure water or salt water, and 0.5-24h is extracted under the conditions of 20-120 DEG C, 0.1-25MPa, filtering, obtains fragrance leaching
Extract and fragrance filter residue, it is spare；It is 0.5%-5% with brine quality concentration in salt water leaching process；Temperature is adjusted in leaching process
Degree is 20-60 DEG C, and extraction pressure is gradually increased to 25MPa by 0.1MPa, 0.5-1h is maintained under 25MPa pressure, later temperature
It is increased to 60-120 DEG C, 0.1MPa is gradually reduced to by 25MPa, 0.5-1h, such high-low pressure circulation are maintained under 0.1MPa pressure
The water for complete entire drying fragrance proposes process；
(2) fragrance filter residue is handled：Vegetable oil is put in pot, oil temperature rises to 150-180 DEG C, and the fragrance filter residue in step (1) is put
Enter in pot, during which stir-frying 0.5-1h is kept stirring, later reduce oil temperature to 80-150 DEG C, infusion 0-3h, filtering fragrance filter residue with
Vegetable oil, filter residue press feed liquid mass ratio 1:2-20 adds 20-90 DEG C of edible oil, and adjustment pressure is 0.1-20MPa, extracts 10-
15 days, pressure was gradually increased to 20MPa by 0.1MPa in leaching process, and the pressure of 20MPa maintains 3-10h, later by pressure by
Grade is reduced to 0.1MPa by 20MPa, and 3-10h is maintained under 0.1MPa pressure, and such high-low pressure circulation completes entire leaching process；It rises
Rate is pressed to be greater than rate of pressure reduction, rate of pressure reduction 0.5-1MPa/h, rate of pressure rise 2-3MPa/h；It will be planted twice after the completion of extraction
Object oil merges to obtain spice oil extract, spare；
(3) processing of fresh material：It cleans after fresh condiment cleaning, removes the peel, goes rotten leaf, shred, it is spare to obtain fresh material；
(4) sauce is handled：Vegetable oil is poured into pot, vegetable oil and sauce volume ratio are 1:1, oil temperature is 110-150 DEG C, is added
Enter thick broad-bean sauce or sweet fermented flour sauce or soya sauce or mushroom sauce, add the seasonings such as salt, sugar, monosodium glutamate, chickens' extract and stir evenly, stir-fry,
It is spare to obtain condiment sauce；
(5) it is stirred：Colloid mill beater is added together with the condiment sauce in step (4) in fresh material in step (3)
In, the fragrance leaching liquor being gradually added into step (1) in pulping process is stirred together, is handled 1-3 times repeatedly, is sieved, and is protected
Screenings particle diameter is demonstrate,proved less than 10 microns, the material after being stirred carries out ultrasonication, ultrasonic frequency 30-
It is spare to obtain slurry by 50KHZ；
(6) it boils：In 80~180 DEG C after the spice oil extract ultrasonication in slurry and step (2) in step (5)
At a temperature of infusion frying 0.5-4h, it is spare to obtain required sauce；First increased using 150-180 DEG C of high temperature frying processing during frying
Perfume (or spice), it is fresh using 80-100 DEG C of low-temperature treatment lock again later, later using 100-150 DEG C of high temperature curing dehydration；High temperature curing
Time is 5-10min；
(7) it packs：It will be got product after sterilizing, endowed, vanning after slurry packaging in step (6).
Embodiment 3
A kind of preparation method of foodstuff flavouring sauce, as shown in Figure 1, specifically including following steps：
(1) drying fragrance processing：By dried orange peel 1-5kg, illiciumverum 1-5kg, cloves 0.1-2kg, Chinese prickly ash 1-5kg, cassia bark 1-
2kg, Radix Angelicae Sinensis 0.5-1kg, nutmeg 0.2-1kg, fennel 1-2kg, root of Dahurain angelica 1-3kg, Radix Glycyrrhizae 0.1-0.5kg, purple perilla 2-6kg impurity elimination
After clean up, crushed 20-50 mesh, press feed liquid mass ratio 1 later:20 are added the salt water of concentration 5%, and adjustment temperature is
20-60 DEG C, extraction pressure is gradually increased to 25MPa by 0.1MPa, 0.5-1h is maintained under 25MPa pressure, temperature increases later
To 60-120 DEG C, 0.1MPa is gradually reduced to by 25MPa, 0.5-1h is maintained under 0.1MPa pressure, and so on completes entire leaching
Process is proposed, fragrance leaching liquor and fragrance filter residue are then filtered to obtain, it is spare；
(2) fragrance filter residue is handled：Vegetable oil is put in pot to be advisable with not crossing fragrance filter residue, and oil temperature rises to 150-180 DEG C, step
(1) the fragrance filter residue in is put into pot, during which stir-frying 10min is kept stirring, and reduces oil temperature later to 80-150 DEG C, infusion
20min-3h, filters fragrance filter residue and vegetable oil, and filter residue presses feed liquid mass ratio 1:2-20 adds 20-90 DEG C of edible oil, adjustment
Pressure is 0.1-20MPa, is extracted 10-15 days, and pressure is gradually increased to 20MPa by 0.1MPa in leaching process, in the pressure of 20MPa
3-10h is maintained under power, pressure is reduced to 0.1MPa by 20MPa step by step later, and 3-10h, boosting speed are maintained under 0.1MPa pressure
Rate is greater than rate of pressure reduction, rate of pressure reduction 0.5-1MPa/h, rate of pressure rise 2-3MPa/h；It will vegetable oil twice after the completion of extraction
Merge to obtain spice oil extract, it is spare；
(3) processing of fresh material：It cleans, go after ginger 1-3kg, garlic 2-5kg, shallot 1-3kg, capsicum 2-15kg cleaning
Skin goes rotten leaf, and it is spare to obtain fresh material for chopping；
(4) condiment sauce is handled：Vegetable oil is poured into pot, oil temperature is 110-150 DEG C, and thick broad-bean sauce or sweet fermented flour sauce or soya bean is added
Sauce or thick chilli sauce or mushroom sauce, vegetable oil and sauce volume ratio are 1:1, it is equal to add the stirring of the seasonings such as salt, sugar, monosodium glutamate, chickens' extract
Even, stir-frying, it is spare to obtain condiment sauce；
(5) it is stirred：Fresh material in step (3) is uniformly mixed together with the condiment sauce in step (4), then
It is used in the fragrance leaching liquor that colloid mill is beaten and is gradually added into step (1), is handled 1-3 times repeatedly, sieving guarantees screenings
It is spare to obtain slurry less than 10 microns for particle diameter；
(6) it boils：In mass ratio 1 after the spice oil extract ultrasonication in slurry and step (2) in step (5):
0.1-2 is uniformly mixed the infusion frying 0.5-4h at a temperature of 80~180 DEG C, and it is spare to obtain required sauce；
(7) it packs：It will be got product after sterilizing, vanning after sauce packaging in step (6).
Embodiment 4
A kind of preparation method of foodstuff flavouring sauce, as shown in Fig. 2, specifically including following steps：
(1) drying fragrance processing：By dried orange peel 1-5kg, illiciumverum 1-5kg, cloves 0.1-2kg, Chinese prickly ash 1-5kg, cassia bark 1-
2kg, Radix Angelicae Sinensis 0.5-1kg, nutmeg 0.2-1kg, fennel 1-2kg, root of Dahurain angelica 1-3kg, Radix Glycyrrhizae 0.1-0.5kg, purple perilla 2-6kg impurity elimination
After clean up, crushed 20-50 mesh, press feed liquid mass ratio 1 later:10 are added pure water, adjust temperature in leaching process
It is 20-60 DEG C, extraction pressure is gradually increased to 25MPa by 0.1MPa, 0.5-1h is maintained under 25MPa pressure, increases temperature later
Degree is gradually reduced to 0.1MPa by 25MPa to 60-120 DEG C, maintains 0.5-1h under 0.1MPa pressure, such high-low pressure recycle into
The water that row completes entire drying fragrance proposes process；Stress-relief process is using low temperature release at a slow speed, release under the conditions of 20-60 DEG C, it
Fragrance leaching liquor is concentrated into the 1/4-1/2 of original volume under vacuum condition afterwards, and it is spare to obtain Flavor Concentrate leaching liquor；
(2) fragrance filter residue is handled：Vegetable oil is put in pot to be advisable with not crossing fragrance filter residue, and oil temperature rises to 150-180 DEG C, step
(1) the fragrance filter residue in is put into pot, during which stir-frying 1h is kept stirring, later reduce oil temperature to 80-100 DEG C, infusion 2.5h,
Filter fragrance filter residue and vegetable oil；Filter residue presses feed liquid mass ratio 1:2-20 adds 20-90 DEG C of edible oil, and adjustment pressure is 0.1-
20MPa is extracted 10-15 days, and pressure is gradually increased to 20MPa by 0.1MPa in leaching process, and the pressure of 20MPa maintains 3-10h,
Pressure is reduced to 0.1MPa by 20MPa step by step later, 3-10h is maintained under 0.1MPa pressure, rate of pressure rise is greater than rate of pressure reduction,
Rate of pressure reduction is 0.5-1MPa/h, rate of pressure rise 2-3MPa/h；After the completion of extraction will twice vegetable oil merge spice oil mentions
Liquid, it is spare；
(3) processing of fresh material：It cleans, go after ginger 1-3kg, garlic 2-5kg, shallot 1-3kg, capsicum 2-15kg cleaning
Skin goes rotten leaf, and it is spare to obtain fresh material for chopping；
(4) condiment sauce is handled：Vegetable oil is poured into pot, oil temperature is 110-150 DEG C, and thick broad-bean sauce, soya sauce, capsicum is added
Sauce, vegetable oil and sauce volume ratio are 1:1, it adds the seasonings such as salt, sugar, monosodium glutamate, chickens' extract and stirs evenly, stir-fries, obtain condiment
Sauce is spare；
(5) it is stirred：Colloid mill is added in the condiment sauce in fresh material and step (4) in step (3) after mixing
In beater, it is stirred the fragrance leaching liquor being gradually added into step (1) in the process defibrination process together, handles 1-3 repeatedly
Time, sieving guarantees screenings particle diameter less than 10 microns, and it is spare to obtain slurry by ultrasonication 30-60min after filtering；Ultrasound
Wave processing can guarantee that product is more uniform, gas in product；
(6) it boils：The spice oil extract in mass ratio 1 in slurry and step (2) in step (5):1-10 is uniformly mixed
Ultrasonication, ultrasonication frequency are 30-50KHZ, later the closed infusion frying 0.5-4h at a temperature of 80~180 DEG C,
Sauce needed for obtaining is spare；
(7) it packs：It will be got product after sterilizing, endowed, vanning after sauce packaging in step (6).
This product can be used for chafing dish bottom flavorings.
It drains the oil in pot, this sauce is added after heating, increase soup or clear water or soya-bean milk infusion after stir-frying to boiling, be added fragrant
Mushroom block, onion parts, ginger slice etc. up to nutrition hot pot bottom.The hot pot bottom soup is clear, aromatic flavour.It will be in the present embodiment
Chafing dish bottom flavorings compared with the chafing dish bottom flavorings of commercially available Chongqing brand, waving in product during infusion is measured using GC-MS
The ingredient and content of hair property flavor substance, infusion 5 minutes, measuring volatile flavor component in the present invention had 80 kinds, with difference
The extension of infusion time, volatile component type is as shown in table 1 in chafing dish bottom flavorings.
Volatile flavor component in the different infusion time the present embodiment of table 1 and common commercially available chafing dish bottom flavorings
As shown in Table 1, the present invention is applied to may make the flavor substance in chafing dish bottom flavorings adequately to discharge in chafing dish bottom flavorings,
Achieve the effect that quickly to season in a short time, and as the flavor substance in the extension the bottom of a pan of time will not further increase
Add, therefore the taste of chafing dish will not be made to become weight due to generating new flavor substance during chafing dish boils long, be it is a kind of more
The chafing dish bottom flavorings of health.
Embodiment 5
A kind of preparation method of foodstuff flavouring sauce can be used for preparing cray and cook seasoning, as shown in Fig. 2, specifically
Include the following steps：
(1) drying fragrance processing：By dried orange peel 2kg, illiciumverum 2kg, cloves 0.8kg, Chinese prickly ash 1kg, cassia bark 1kg, Radix Angelicae Sinensis 1kg,
It cleaned up after nutmeg 0.5kg, fennel 2kg, root of Dahurain angelica 2kg, Radix Glycyrrhizae 0.5kg, purple perilla 6kg impurity elimination, crushed 50 meshes, later
By feed liquid mass ratio 1:5 are added the salt water that concentration are 5%, and adjustment temperature is 45 DEG C in leaching process, will extraction pressure gradually by
0.1MPa is increased to 25MPa, and 0.5-1h is maintained under 25MPa pressure, increases temperature later to 90 DEG C, is gradually reduced to by 25MPa
0.5-1h is maintained under 0.1MPa, 0.1MPa pressure, such high-low pressure circulation carries out, and obtains fragrance leaching liquor and fragrance filter residue, spare；
Fragrance leaching liquor is concentrated into the 1/4-1/2 of original volume under vacuum condition, and it is spare to obtain Flavor Concentrate leaching liquor；
(2) fragrance filter residue is handled：Vegetable oil is put in pot to be advisable with not crossing fragrance filter residue, and oil temperature rises to 150-180 DEG C, is put into
Fragrance filter residue in step (1) is put into pot, during which stir-frying 1h is kept stirring, and filter residue and vegetable oil are filtered after the completion of stir-frying；Filter
Slag presses feed liquid mass ratio 1:2-20 adds 20-90 DEG C of edible oil, and adjustment pressure is 0.1-20MPa, extracts 10-15 days, extraction
Pressure is gradually increased to 20MPa by 0.1MPa in the process, and the pressure of 20MPa maintains 3-10h, later by pressure step by step by 20MPa
It is reduced to 0.1MPa, maintains 3-10h under 0.1MPa pressure, rate of pressure rise is greater than rate of pressure reduction, rate of pressure reduction 0.5-1MPa/h,
Rate of pressure rise is 2-3MPa/h；Spice oil extract will be merged to obtain by vegetable oil twice after the completion of extraction, it is spare；
(3) processing of fresh material：Ginger 2kg, garlic 2kg, shallot 1kg, capsicum 10kg cleaning after clean, remove the peel, go it is rotten
Leaf, chopping, it is spare to obtain fresh material；
(4) condiment sauce is handled：Vegetable oil is poured into pot, vegetable oil and sauce volume ratio are 1:1, oil temperature is 110-150 DEG C,
Addition thick broad-bean sauce, thick chilli sauce add the seasonings such as salt, sugar, monosodium glutamate, chickens' extract and stir evenly, stir-fry, and it is spare to obtain condiment sauce；
(5) it is stirred：Fresh material in step (3) is added in colloid mill beater together with the sauce in step (4),
The fragrance leaching liquor being gradually added into step (1) in pulping process is uniformly mixed together, is handled 1-3 times repeatedly, is sieved, and is protected
Screenings particle diameter is demonstrate,proved less than 10 microns, ultrasonication 30-60min, ultrasonic power 5-10kw, after having handled later
It is spare to obtain slurry；
(6) it boils：The spice oil extract in mass ratio 1 in slurry and step (2) in step (5):1-10 is uniformly mixed
The airtight vacuum infusion frying 0.5-4h at a temperature of 80-120 DEG C, it is spare to obtain required sauce；
(7) it packs：It will be got product after sterilizing, endowed, vanning after sauce packaging in step (6).
Slurry products in the embodiment can be used for the processing and seasoning of the shellfish food materials such as cray, crab, can be fast
Speed is tasty, and final products bright color, no dregs, product is clean, is suitble to the instant cray of production and now does cray.
Slurry manufactured in the present embodiment is used in the processing of cray, while identical seasoning is pressed into common cray
Processing method addition now do in cray, compare the present embodiment slurry processing cray and common process cray with
The influence of the different cray organoleptic qualities of cooking time, color etc..Sensory evaluation index is as shown in table 2 below.
Table 2 now makees cray sensory evaluation scores table
The cray of 3 the present embodiment slurry of table processing is compared with commonly now being cooked cray color
As shown in Table 3, with the extension of heating time, L value, a, b value of the color of cray are increased significantly,
L value, a value, b value when reaching highest when 10min, and making condiment using the sauce of the present embodiment, which are all larger than, commonly now does small dragon
Shrimp shows that the sauce of the present embodiment can improve cray color when processing cray, keeps it vivider.Pigment in fresh shrimp
Mainly astaxanthin, is formed the blue of lobster shell when in conjunction with protein, due to protein denaturation, astaxanthin meeting when cooking
Pink specific to shrimp is boiled in separate out, presentation, and when steaming 10min, shrimp body color is most red, later due to Maillard reaction
More brown materials are generated, L* value is caused to decline.Therefore, lobster color is preferable when cooking 10min.But traditional cray adds
Product can not be completely tasty when cooking 10min during work, and saline taste therein is thin, influences the taste and flavor of product, has
The results are shown in Table 4 for physical examination survey.
The cray of 4 the present embodiment slurry of table processing is now cooked cray sensory evaluation scores with common
As shown in Table 4, during common process with the extension of process time, the flavor substance in condiment is slowly infiltrated into
Inside cray, so that the flavor score of cray gradually rises, and due to the extension of time, it is sent out between cray and conditioning material
Raw Maillard reaction gradually decreases appearance scoring, and cray pale colour influences product final score.Simultaneously because heating
The extension of time leads to the reduction of its chewiness, influences product quality so that cray meat hardens.Influence product quality.And it adopts
It is processed with the slurry in the present embodiment, can be completed tasty after cray curing, the product tasty time greatly shortens, and can have
Effect guarantees mouthfeel, color and the flavor of cray.
Embodiment 8
A kind of preparation method of foodstuff flavouring sauce, including drying fragrance, fresh material, sauce are stirred after mixing again
The process of tanning.Being stirred process is that the leaching liquor after drying spice water mentions is mixed together with fresh material, sauce, the tanning
Technique is to carry out oil and mention after residue edible oil infusion frying after drying spice water mentions, filtered spice oil extract with it is fresh
Material after material, sauce, drying fragrance Aqueous extracts defibrination boils together.Tanning complete sauce can be used as noodles, steamed rice in clay pot,
The gravy of the starch food products such as portioned rice bowl, steamed bun.
Specifically include following steps：
(1) drying fragrance processing：It will be cleaned up after drying fragrance impurity elimination, crushed 20-50 mesh, press feed liquid matter later
Measure ratio 1:5-30 adds pure water or salt water, and 0.5-24h is extracted under the conditions of 20-120 DEG C, 0.1-25MPa, filtering, obtains fragrance leaching
Extract and fragrance filter residue, it is spare；With brine quality concentration in salt water leaching process for 3.5%；Temperature is adjusted in leaching process is
20-60 DEG C, extraction pressure is gradually increased to 25MPa by 0.1MPa, 0.5-1h is maintained under 25MPa pressure, increases temperature later
To 60-120 DEG C, 0.1MPa is gradually reduced to by 25MPa, 0.5-1h is maintained under 0.1MPa pressure, such high-low pressure circulation carries out
The water for completing entire drying fragrance proposes process；
(2) fragrance filter residue is handled：Vegetable oil is put in pot, oil temperature rises to 150-180 DEG C, and the fragrance filter residue in step (1) is put
Enter in pot, during which stir-frying 0.5-1h is kept stirring, later reduce oil temperature to 80-150 DEG C, infusion 0-3h, filtering fragrance filter residue with
Vegetable oil, filter residue press feed liquid mass ratio 1:2-20 adds 20-90 DEG C of edible oil, and adjustment pressure is 0.1-20MPa, extracts 10-
15 days, pressure was gradually increased to 20MPa by 0.1MPa in leaching process, and the pressure of 20MPa maintains 3-10h, later by pressure by
Grade is reduced to 0.1MPa by 20MPa, and 3-10h is maintained under 0.1MPa pressure, and rate of pressure rise is greater than rate of pressure reduction, and rate of pressure reduction is
0.5-1MPa/h, rate of pressure rise 2-3MPa/h；Spice oil extract will be merged to obtain by vegetable oil twice after the completion of extraction, it is spare；
(3) processing of fresh material：It cleans after fresh condiment cleaning, removes the peel, goes rotten leaf, shred, it is spare to obtain fresh material；
(4) prepared by condiment sauce：With cooling after hot-water soak；Vegetable oil is poured into pot, vegetable oil and sauce volume ratio are 1:
1, oil temperature is 110-150 DEG C, and fermented mushroom sauce, fermentation soya sauce is added, adds the stirring of the seasonings such as salt, sugar, monosodium glutamate, chickens' extract
Uniformly, it stir-fries, it is spare to obtain condiment sauce；
(5) it is stirred：Fresh material in step (3) is added in colloid mill beater together with the sauce in step (4),
The fragrance leaching liquor being gradually added into step (1) in mashing mixed process is stirred together, is handled 1-3 times repeatedly, is sieved, and is protected
Screenings particle diameter is demonstrate,proved less than 10 microns, material after defibrination carries out ultrasonication, ultrasonic frequency 30-50KHZ,
Slurry is spare；
(6) it boils：In 80~180 DEG C after the spice oil extract ultrasonication in slurry and step (2) in step (5)
At a temperature of infusion frying 0.5-4h, it is spare to obtain required slurry；First increased using 150-180 DEG C of high temperature frying processing during frying
Perfume (or spice), it is fresh using 80-100 DEG C of low-temperature treatment lock again later, later using 100-150 DEG C of high temperature curing dehydration；High temperature curing
Time is 5-10min；
(7) it packs：By in step (6) sauce packaging after sterilize, sterilizing can using ultra-high pressure sterilization, microwave sterilization,
Radiation sterilization etc.；
(8) endowed：The bar code of tracing to the source of each commodity will be sprayed in each packaging according to traceability system, bar code information includes producing
The many indexs such as product batch, Quality Inspector, products material information, nutrient component meter, detection data；
(9) it cases：Packaging products in boxes after will be endowed.
The preparation method of above-mentioned fermented mushroom sauce is as follows：
(a) feedstock processing：New fresh mushroom crushes after cleaning up, spare；
(b) it sterilizes：Using ultra-high pressure sterilization or microwave sterilization, by the broken carry out sterilization treatment of smashed mushroom, reservation is gone out
After bacterium mushroom it is broken in moisture it is constant, then cool to room temperature, it is spare；
(c) it is inoculated with：The broken inoculation aspergillus oryzae of mushroom after sterilizing ferments after 72h, and sterilize to obtain fermented mushroom sauce.
The preparation method of above-mentioned fermentation soya sauce is as follows：
(A) soybean powder is prepared：It crushed 30-60 mesh after soya bean microwave bulking, it is spare after sterilizing；
(B) soya bean pre-processes：Soya bean autoclaving 1-2h is cooled to room temperature spare after the abundant matured for swelling of gluten of soya bean；
(C) it is inoculated with：Aspergillus oryzae is inoculated into (B) treated in soya bean, the soybean powder of (A) is added in fermented and cultured 10h,
It stirs evenly and continues fermentation 2 days, access 1% saccharomycete later, continue fermentation 2-3 days, obtain required fermentation soya sauce.
Claims (9)
1. a kind of preparation method of foodstuff flavouring sauce, including after drying fragrance, fresh material, sauce are stirred mixed processing
The process boiled again, which is characterized in that described to be stirred leaching liquor and fresh material, sauce after processing mentions for drying spice water
It is stirred processing together, the tanning technique is to carry out oil after residue edible oil infusion frying after drying spice water mentions
Mention, filtered spice oil extract be stirred with fresh material, condiment sauce, drying fragrance Aqueous extracts after material together with boil.
2. a kind of preparation method of foodstuff flavouring sauce as described in claim 1, which is characterized in that specifically include following step
Suddenly：
(1) drying fragrance processing：It will be cleaned out after drying fragrance impurity elimination, crushed 20-50 mesh, later plus pure water or salt
Flooding 0.5-24h, filtering, obtains fragrance leaching liquor and fragrance filter residue, spare；
(2) fragrance filter residue is handled：80~180 DEG C of edible oil infusion frying 0.5-4h of fragrance filter residue in step (1), filtering
Filter residue and oil strain are separated, filter residue presses feed liquid mass ratio 1 later:2-20 adds 20-90 DEG C of edible oil, and adjustment pressure is 0.1-
20MPa, control system temperature are 20-180 DEG C, are extracted 0.5-15 days, and separation merges oil strain twice and obtains spice oil extract and the dregs of fat,
It is spare；
(3) processing of fresh material：It cleans after fresh condiment cleaning, removes the peel, goes rotten leaf, shred, it is spare to obtain fresh material；
(4) condiment sauce is handled：Heat oil in pot, oil temperature is 110-150 DEG C, be added condiment sauce add seasoning stir evenly,
Stir-frying, it is spare to obtain condiment sauce；
(5) it is stirred：It is uniformly mixed together with fresh material in step (3) and treated in step (4) condiment sauce, so
The fragrance leaching liquor being added in step (1) afterwards is uniformly mixed together, and it is spare to obtain slurry；
(6) it boils：In 80~180 DEG C of temperature after the spice oil extract ultrasonication in slurry and step (2) in step (5)
Lower infusion frying 0.5-4h, it is spare to obtain required sauce；
(7) it packs：It will be got product after sterilizing, vanning after sauce packaging in step (6).
3. a kind of preparation method of foodstuff flavouring sauce as claimed in claim 1 or 2, which is characterized in that the drying fragrance
Including one of dried orange peel, illiciumverum, cloves, Chinese prickly ash, cassia bark, Radix Angelicae Sinensis, nutmeg, fennel, the root of Dahurain angelica, Radix Glycyrrhizae, pepper, purple perilla or more
Kind mixture.
4. a kind of preparation method of foodstuff flavouring sauce as claimed in claim 1 or 2, which is characterized in that the fresh material packet
Include one of ginger, garlic, shallot, capsicum or a variety of mixtures.
5. a kind of preparation method of foodstuff flavouring sauce as claimed in claim 2, which is characterized in that in the step (4)
Seasoning includes one of salt, sugar, monosodium glutamate, chickens' extract or a variety of mixtures.
6. a kind of preparation method of foodstuff flavouring sauce as claimed in claim 2, which is characterized in that fragrant in the step (1)
It is 1 that water or salt water additive amount, which press solid-liquid ratio, in material leaching liquor preparation process:5-30, extraction temperature are 20-120 DEG C, extract pressure
For 0.1-25MPa.
7. a kind of preparation method of foodstuff flavouring sauce as claimed in claim 2, which is characterized in that system in the step (1)
The fragrance leaching liquor obtained enters back into step (4) after enrichment process and is stirred mixed processing.
8. a kind of preparation method of foodstuff flavouring sauce as claimed in claim 2, which is characterized in that institute in the step (5)
The quality for stating fragrance leaching liquor is 2-10 times of fresh material and condiment sauce total weight；Spice oil during step (6) tanning
The total weight of extract is 0.1-2 times for being stirred rear material total weight.
9. a kind of preparation method of foodstuff flavouring sauce as claimed in claim 2, which is characterized in that institute in the step (4)
Stating condiment sauce includes one of sweet fermented flour sauce, thick chilli sauce, thick broad-bean sauce, soya sauce, mushroom sauce or a variety of mixtures.
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| CN109527509A (en) * | 2018-12-27 | 2019-03-29 | 天津海源汇科技有限公司 | A kind of compound nutritional seasoning and preparation method thereof |
| CN110623247A (en) * | 2019-10-28 | 2019-12-31 | 安徽省农业科学院水产研究所 | Preparation method of low-fat crab cream fresh shrimp sauce with enhanced flavor |
| CN110692993A (en) * | 2019-11-14 | 2020-01-17 | 庞雷 | Edible seasoning and preparation method thereof |
| CN110786490A (en) * | 2019-10-08 | 2020-02-14 | 糜富林 | Production line and production method of hotpot condiment |
| CN113841869A (en) * | 2021-09-16 | 2021-12-28 | 重庆蜀记油脂科技有限公司 | Seasoning and preparation process thereof |
| CN114304591A (en) * | 2020-09-30 | 2022-04-12 | 宗立公 | Mushroom vegetarian sauce and preparation method thereof |
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| CN110623247A (en) * | 2019-10-28 | 2019-12-31 | 安徽省农业科学院水产研究所 | Preparation method of low-fat crab cream fresh shrimp sauce with enhanced flavor |
| CN110692993A (en) * | 2019-11-14 | 2020-01-17 | 庞雷 | Edible seasoning and preparation method thereof |
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| CN113841869A (en) * | 2021-09-16 | 2021-12-28 | 重庆蜀记油脂科技有限公司 | Seasoning and preparation process thereof |
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| CN108835587B (en) | 2022-03-11 |
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