CN109105853A - 一种番茄丁调味品及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L27/63—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及一种调味品及其制备方法，尤其涉及一种番茄丁调味品及其制备方法。其包括以下重量份数：番茄酱20‑30％、番茄丁25‑35％、乙酰化双淀粉己二酸酯1.5‑2％、白砂糖4‑10％、食盐4‑10％、鸡精2‑4％、味精2‑4％、大豆油2‑5％、香油0.5‑1％、酵母膏1‑2％、鸡肉精膏1‑5％、香辛料0.1‑0.5％、呈味核苷酸二钠0.1‑0.5％、饮用水10‑20％。(1)本发明提供的一种番茄丁调味品，具有番茄风味浓郁和口感柔和的优点。(2)口味酸甜适中，能够轻松创造“开胃”感觉，更能带出菜肴的浓郁口感。(3)本发明的制备方法简单，生产成本低，能够适用于大规模生产。
Description
技术领域
本发明涉及一种调味品及其制备方法，尤其涉及一种番茄丁调味品及其制备方法。
背景技术
番茄又称西红柿，其富含能保护细胞免遭氧化剂侵蚀的类胡萝卜素，还含有消化所必需的苹果酸和柠檬酸，能保持身体里的酸碱平衡，有效抑制新陈代谢过程中产生的多余酸，这就能有效防止过早衰老。番茄还含有维生素C、维生素D、铁、钙、镁等多种营养物质。另外，番茄还富含番茄红素，番茄红素是食物中的一种天然色素成分，具有抗氧化，能抑制基因突变、降低核酸损伤、减少心血管疾病及预防癌症等多种功效，因此，番茄是一种很好的抗癌食品。
目前市面上出现的大多都是一种番茄酱。番茄酱常用作鱼、肉等食物的烹饪佐料，是增色、添酸、助酸、郁香的调味佳品。
但对于番茄丁作为调味品的研究甚是极少，本发明正是提供一种番茄丁调味品及其制备方法，来更加满足人们对番茄口味的需求，
发明内容
本发明要解决的技术问题是提供一种对健康不产生任何危害的前提下能够满足人们对味道要求的番茄丁调味品及其制备方法。
本发明的第一目的是提供一种番茄丁调味品，其包括以下重量份数：番茄酱20-30％、番茄丁25-35％、乙酰化双淀粉己二酸酯1.5-2％、白砂糖4-10％、食盐4-10％、鸡精2-4％、味精2-4％、大豆油2-5％、香油0.5-1％、酵母膏1-2％、鸡肉精膏1-5％、香辛料0.1-0.5％、呈味核苷酸二钠0.1-0.5％、饮用水10-20％。
本发明所述具体的采用番茄酱27％、番茄丁30％、乙酰化双淀粉己二酸酯1.8％、白砂糖5.8％、食盐6％、鸡精2.8％、味精2.8％、大豆油3.9％、香油0.8％、酵母膏1.5％、鸡肉精膏3.1％、香辛料0.45％、呈味核苷酸二钠0.1％、饮用水16.75％。
本发明所述番茄酱的规格为28-30％HB，粘度为5.5-7.0，色差为2.10，L值22.00。
本发明还包括番茄香精0.1％，葱粉0.1％，姜粉.01％，白胡椒粉0.1％。
本发明的第二目的是提供一种番茄丁调味品的制备方法，其包括以下步骤：
步骤一：原料准备，称取番茄酱27％、番茄丁30％、乙酰化双淀粉己二酸酯1.8％、白砂糖5.8％、食盐6％、鸡精2.8％、味精2.8％、大豆油3.9％、香油0.8％、酵母膏1.5％、鸡肉精膏3.1％、香辛料0.45％、呈味核苷酸二钠0.1％、饮用水16.75％；
步骤二：预溶，采用变性淀粉与水1:2混合待用，将葱粉、姜粉、白胡椒粉、山梨酸钾分别于不同容器内溶解待用；
步骤三：物料添加，添加水→淀粉溶解液→食盐→白砂糖→酵母膏→鸡肉精膏→葱粉、姜粉、白胡椒粉、山梨酸钾的溶解液→呈味核苷酸二钠→番茄酱→番茄丁→大豆油→香油→味精→升温至70-80℃后→鸡精→香辛料；
步骤四：炒制，将物料加热至96℃后保持温度搅拌6min后开始出料；
步骤五：灌装。
上述一种番茄丁调味品的制备方法，它还包括以下后续处理步骤:灌装好后，在灌装袋正前方喷生产日期，采用蒸汽杀菌95℃,6min(重量1kg)；其次进行冷却风干后温度30-45℃，入库存。
所述步骤五中灌装温度大于80℃，开始灌装前一定把前期温度不够的灌装产品回收，直到温度达到灌装要求；灌装温度低于80℃停止灌装。
本发明的有益效果：(1)本发明提供的一种番茄丁调味品，具有番茄风味浓郁和口感柔和的优点，且营养价值高，富含维生素、膳食纤维、矿物质、蛋白质及天然果胶等多种营养物质，并且由于含有丰富的番茄红素，具有抗氧化，能抑制基因突变、降低核酸损伤、减少心血管疾病及预防癌症等多种功效，因此，本发明的一种番茄丁调味品是一种很好的抗癌食品。(2)本发明提供的一种番茄丁调味品，口味酸甜适中，能够轻松创造“开胃”感觉，更能带出菜肴的浓郁口感。(3)本发明的制备方法简单，生产成本低，能够适用于大规模生产。
具体实施方式
下面结合具体实施例对本发明作进一步说明。
实施例1
一种番茄丁调味品，其包括以下重量份数：番茄酱27％、番茄丁30％、乙酰化双淀粉己二酸酯1.8％、白砂糖5.8％、食盐6％、鸡精2.8％、味精2.8％、大豆油3.9％、香油0.8％、酵母膏1.5％、鸡肉精膏3.1％、香辛料0.45％、呈味核苷酸二钠0.1％、饮用水16.75％。
上述番茄丁调味品的制备方法如下：
步骤一：原料准备，称取番茄酱27％、番茄丁30％、乙酰化双淀粉己二酸酯1.8％、白砂糖5.8％、食盐6％、鸡精2.8％、味精2.8％、大豆油3.9％、香油0.8％、酵母膏1.5％、鸡肉精膏3.1％、香辛料0.45％、呈味核苷酸二钠0.1％、饮用水16.75％；番茄香精0.1％，葱粉0.1％，姜粉.01％，白胡椒粉0.1％；
步骤二：预溶，变性淀粉与水1:2混合待用，葱粉0.1％、姜粉0.1％、白胡椒粉0.1％、山梨酸钾分别于不同容器内溶解待用；
步骤三：物料添加，添加水→淀粉溶解液→食盐→白砂糖→酵母膏→鸡膏→葱粉、姜粉、白胡椒粉、山梨酸钾的溶解液→I+G(5’-呈味核苷酸二钠)→番茄酱→番茄丁→大豆油→香油→味精→升温至70℃后→鸡精→香辛料；
步骤四：炒制，将物料加热至96℃后保持温度搅拌6min后开始出料；
步骤五：灌装。灌装温度大于80℃，开始灌装前一定把前期温度不够的灌装产品回收，直到温度达到灌装要求；灌装温度低于80℃停止灌装。在灌装袋正前方喷生产日期，采用蒸汽杀菌95℃,6min(重量1kg)；其次进行冷却风干后温度30-45℃，入库存，(常温)保质期12个月。
实施例2
一种番茄丁调味品，其包括以下重量份数：番茄酱30％、番茄丁25％、乙酰化双淀粉己二酸酯1.8％、白砂糖5.5％、食盐6％、鸡精3.2％、味精3％、大豆油4％、香油0.5％、酵母膏1.5％、鸡肉精膏2％、香辛料0.2％、呈味核苷酸二钠0.2、饮用水20％；番茄香精0.1％，葱粉0.1％，姜粉.01％，白胡椒粉0.1％。
上述番茄丁调味品的制备方法如下：
步骤一：原料准备，番茄酱30％、番茄丁25％、乙酰化双淀粉己二酸酯1.8％、白砂糖5.5％、食盐6％、鸡精3.2％、味精3％、大豆油4％、香油0.5％、酵母膏1.5％、鸡肉精膏2％、香辛料0.2％、呈味核苷酸二钠0.2、饮用水20％；番茄香精0.1％，葱粉0.1％，姜粉.01％，白胡椒粉0.1％；
步骤二：预溶，变性淀粉与水1:2混合待用，葱粉0.1％、姜粉0.1％、白胡椒粉0.1％、山梨酸钾分别于不同容器内溶解待用；
步骤三：物料添加，添加水→淀粉溶解液→食盐→白砂糖→酵母膏→鸡膏→葱粉、姜粉、白胡椒粉、山梨酸钾的溶解液→I+G(5’-呈味核苷酸二钠)→番茄酱→番茄丁→大豆油→香油→味精→升温至80℃后→鸡精→香辛料；
步骤四：炒制，将物料加热至96℃后保持温度搅拌6min后开始出料；
步骤五：灌装。灌装温度大于80℃，开始灌装前一定把前期温度不够的灌装产品回收，直到温度达到灌装要求；灌装温度低于80℃停止灌装。在灌装袋正前方喷生产日期，采用蒸汽杀菌95℃,6min(重量1kg)；其次进行冷却风干后温度30-45℃，入库存(常温)，保质期12个月。
虽然本发明已以较佳实施例公开如上，但其并非用以限定本发明，任何熟悉此技术的人，在不脱离本发明的精神和范围内，都可做各种的改动与修饰，因此本发明的保护范围应该以权利要求书所界定的为准。
Claims (7)
1.一种番茄丁调味品，其包括以下重量份数：番茄酱20-30％、番茄丁25-35％、乙酰化双淀粉己二酸酯1.5-2％、白砂糖4-10％、食盐4-10％、鸡精2-4％、味精2-4％、大豆油2-5％、香油0.5-1％、酵母膏1-2％、鸡肉精膏1-5％、香辛料0.1-0.5％、呈味核苷酸二钠0.1-0.5％、饮用水10-20％。
2.根据权利要求1所述的一种番茄丁调味品，其特征在于：所述具体的采用番茄酱27％、番茄丁30％、乙酰化双淀粉己二酸酯1.8％、白砂糖5.8％、食盐6％、鸡精2.8％、味精2.8％、大豆油3.9％、香油0.8％、酵母膏1.5％、鸡肉精膏3.1％、香辛料0.45％、呈味核苷酸二钠0.1％、饮用水16.75％。
3.根据权利要求1所述的一种番茄丁调味品，其特征在于：所述番茄酱的规格为28-30％HB，粘度为5.5-7.0，色差为2.10，L值22.00。
4.根据权利要求1所述的一种番茄丁调味品，其特征在于：还包括番茄香精0.1％，葱粉0.1％，姜粉.01％，白胡椒粉0.1％。
5.一种如权利要求4所述的番茄丁调味品，其具体制备步骤如下：
步骤一：原料准备，称取番茄酱27％、番茄丁30％、乙酰化双淀粉己二酸酯1.8％、白砂糖5.8％、食盐6％、鸡精2.8％、味精2.8％、大豆油3.9％、香油0.8％、酵母膏1.5％、鸡肉精膏3.1％、香辛料0.45％、呈味核苷酸二钠0.1％、饮用水16.75％；
步骤二：预溶，采用变性淀粉与水1:2混合待用，将葱粉、姜粉、白胡椒粉、山梨酸钾分别于不同容器内溶解待用；
步骤三：物料添加，添加水→淀粉溶解液→食盐→白砂糖→酵母膏→鸡肉精膏→葱粉、姜粉、白胡椒粉、山梨酸钾的溶解液→呈味核苷酸二钠→番茄酱→番茄丁→大豆油→香油→味精→升温至70-80℃后→鸡精→香辛料；
步骤四：炒制，将物料加热至96℃后保持温度搅拌6min后开始出料；
步骤五：灌装。
6.根据权利要求5所述的一种番茄丁调味品，其特征在于：它还包括以下后续处理步骤:灌装好后，在灌装袋正前方喷生产日期，采用蒸汽杀菌95℃,6min；其次进行冷却风干后温度30-45℃，入库存。
7.根据权利要求5所述的一种番茄丁调味品，其特征在于：所述步骤五中灌装温度大于80℃，开始灌装前一定把前期温度不够的灌装产品回收，直到温度达到灌装要求；灌装温度低于80℃停止灌装。
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