CN109123593A - A kind of honeydew powdered soy and its application method - Google Patents
A kind of honeydew powdered soy and its application method Download PDFInfo
- Publication number
- CN109123593A CN109123593A CN201811086049.8A CN201811086049A CN109123593A CN 109123593 A CN109123593 A CN 109123593A CN 201811086049 A CN201811086049 A CN 201811086049A CN 109123593 A CN109123593 A CN 109123593A
- Authority
- CN
- China
- Prior art keywords
- parts
- honeydew
- powdered soy
- powder
- sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 title claims abstract description 60
- 240000002495 Cucumis melo var. inodorus Species 0.000 title claims abstract description 60
- 238000000034 method Methods 0.000 title claims abstract description 11
- 235000015067 sauces Nutrition 0.000 claims abstract description 48
- 239000000843 powder Substances 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
- 230000008719 thickening Effects 0.000 claims abstract description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 235000021419 vinegar Nutrition 0.000 claims abstract description 10
- 239000000052 vinegar Substances 0.000 claims abstract description 10
- 229940029982 garlic powder Drugs 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 239000004615 ingredient Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000000654 additive Substances 0.000 claims abstract description 8
- 230000000996 additive effect Effects 0.000 claims abstract description 8
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- 239000003381 stabilizer Substances 0.000 claims abstract description 8
- 239000003002 pH adjusting agent Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 3
- 241000234282 Allium Species 0.000 claims abstract 4
- 235000010469 Glycine max Nutrition 0.000 claims description 55
- 239000002994 raw material Substances 0.000 claims description 14
- -1 diglycerine fatty acid Chemical class 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 235000013614 black pepper Nutrition 0.000 claims description 3
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 3
- 239000000194 fatty acid Substances 0.000 claims description 3
- 229930195729 fatty acid Natural products 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 2
- 240000002234 Allium sativum Species 0.000 claims description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 2
- 240000000467 Carum carvi Species 0.000 claims description 2
- 235000005747 Carum carvi Nutrition 0.000 claims description 2
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- 240000004784 Cymbopogon citratus Species 0.000 claims description 2
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 2
- 244000246386 Mentha pulegium Species 0.000 claims description 2
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 2
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 2
- 229910019142 PO4 Inorganic materials 0.000 claims description 2
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 2
- 235000004611 garlic Nutrition 0.000 claims description 2
- 235000001050 hortel pimenta Nutrition 0.000 claims description 2
- 239000001254 oxidized starch Substances 0.000 claims description 2
- 235000013808 oxidized starch Nutrition 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims description 2
- 150000002148 esters Chemical class 0.000 claims 2
- 244000303965 Cyamopsis psoralioides Species 0.000 claims 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims 1
- 230000021736 acetylation Effects 0.000 claims 1
- 238000006640 acetylation reaction Methods 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 230000015572 biosynthetic process Effects 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 239000011574 phosphorus Substances 0.000 claims 1
- 229910052698 phosphorus Inorganic materials 0.000 claims 1
- 239000011975 tartaric acid Substances 0.000 claims 1
- 235000002906 tartaric acid Nutrition 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 11
- 229910052736 halogen Inorganic materials 0.000 abstract description 4
- 150000002367 halogens Chemical class 0.000 abstract description 4
- 238000005554 pickling Methods 0.000 abstract description 4
- 238000009938 salting Methods 0.000 abstract description 3
- 230000008859 change Effects 0.000 abstract description 2
- 241000287828 Gallus gallus Species 0.000 description 9
- 235000015278 beef Nutrition 0.000 description 9
- 244000291564 Allium cepa Species 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 239000007788 liquid Substances 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000271566 Aves Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000005453 pelletization Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 210000002700 urine Anatomy 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
- 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)
Abstract
The invention discloses a kind of honeydew powdered soy and its application methods, honeydew powdered soy includes major ingredient and additive, the major ingredient includes the component of following mass fraction: 300 ~ 700 parts of white granulated sugar, 100 ~ 200 parts of salt, 20 ~ 150 parts of monosodium glutamate, 40 ~ 120 parts of powdered soy, 10 ~ 50 parts of garlic powder, 10 ~ 50 parts of onion powder, 20 ~ 100 parts of converted starch, 5 ~ 10 parts of spice, 1 ~ 3 part of five-spice powder, 10 ~ 50 parts of vinegar powder, the additive includes the component of following mass fraction: 3 ~ 15 parts of pH adjusting agent, 2 ~ 10 parts of emulsifier, 2 ~ 10 parts of thickening stabilizing agent.Not only flavor has distinctive application also very extensive to the present invention, (pickling, is suitable for nearly all meat at rehydration sauce, sauce halogen seasoning thickening) can be divided, and it can substantially shorten salting period, reduce the loss of moisture, it greatly improves work efficiency, in addition this product can proportionally be mixed with cold water and powder stirs evenly boiled a sauce while can also change flavor according to different demands, solve the various problems such as shelf lives, transport, price and single flavor.
Description
Technical field
The invention patent relates to cures, powder sauce formula, and in particular to a kind of honeydew powdered soy (rehydration sauce) and its
Application method.
Background technique
There are the product, such as honeydew roast chicken, roast duck etc. of many honeydew tastes currently on the market, but these products will be advanced to
Marinated ability is tasty within few 12 hours, and honey is also painted in cooking process, very bothersome.They are disadvantageous in that
Operator will devote a tremendous amount of time and handle raw material, and time-consuming and laborious, workable raw material (birds) is single, taste is single
(being difficult to be changed to compound taste) cannot be used to make sauce.And along with present the accelerating rhythm of life, people's lives
Horizontal higher and higher, requirement of the people to food quality is also improved constantly, should be delicious, characteristic, nutritious again,
It can health care.
Summary of the invention
In order to solve the deficiencies in the prior art, by years of researches and grope, it is (multiple that the present invention provides honeydew powdered soys
Water sauce) unique formula and its application method, not only can be shortened salting period, provide it is special it is delicious again can rehydration make sauce also
There can be certain thickening effect when condiment uses.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme:
A kind of honeydew powdered soy (rehydration sauce), including major ingredient and additive, the major ingredient include the component of following mass fraction:
300 ~ 700 parts of white granulated sugar, 100 ~ 200 parts of salt, 20 ~ 150 parts of monosodium glutamate, 40 ~ 120 parts of powdered soy, 10 ~ 50 parts of garlic powder, onion powder
10 ~ 50 parts, 20 ~ 100 parts of converted starch, 5 ~ 10 parts of spice, 1 ~ 3 part of five-spice powder, 10 ~ 50 parts of vinegar powder；The additive includes
The component of following mass fraction: 3 ~ 15 parts of pH adjusting agent, 2 ~ 10 parts of emulsifier, 2 ~ 10 parts of thickening stabilizing agent.
It can also include following according to the ratio of the mass fraction of the adjustable such honeydew powdered soy of different product demand
The component of mass fraction: 500 ~ 700 parts of white granulated sugar, 150 ~ 200 parts of salt, 120 ~ 150 parts of monosodium glutamate, 110 ~ 120 parts of powdered soy, greatly
40 ~ 50 parts of garlic powder, 20 ~ 30 parts of onion powder, 50 ~ 80 parts of converted starch, 5 ~ 10 parts of spice, 1 ~ 3 part of five-spice powder, vinegar powder 10 ~ 30
Part；The additive includes the component of following mass fraction: 8 ~ 12 parts of pH adjusting agent, 2 ~ 4 parts of emulsifier, and thickening stabilizing agent 2 ~ 5
Part.Preferably, the honeydew powdered soy (rehydration sauce), facilitates the different spices of collocation to show different flavor.It is fragrant pungent
Material is chilli pepper, and black pepper, Chinese prickly ash, numb green pepper, tomato meal, caraway, shallot, garlic is octagonal, lemongrass, and peppermint is one or more of.
Preferably, the honeydew powdered soy (rehydration sauce), the converted starch be Ultra Tex 2,
One or more of hydroxypropyl PASELLI EASYGEL, oxidized starch, phosphate double starch, acetate starch.
Preferably, the pH adjusting agent is one or more of citric acid, lactic acid, malic acid, sodium citrate.
Preferably, the emulsifier is single, diglycerine fatty acid ester, sucrose fatty ester, polyoxyethylene (20) sorb
One or more of alcohol acid anhydride monostearate, modified soy bean lipoid.
Preferably, the thickening stabilizing agent is one of xanthan gum, guar gum, carragheen, sodium carboxymethylcellulose
Or it is several.
The application method of above-mentioned honeydew powdered soy (i.e. rehydration sauce), comprising the following steps: scheme one, (a) claim in proportion
Take raw material, honeydew powdered soy (i.e. rehydration sauce) and water；(b) water is uniformly mixed with raw material；(c) will add made from step (b)
Water raw material is put into honeydew powdered soy and stirs evenly, and pickles 4 ~ 6 hours；(d) pickled raw material is taken out, is baked, is decocted
System, frying all may be used.
Scheme two, (a) weigh honeydew powdered soy (rehydration sauce) and cold water in proportion；(b) by honeydew soy sauce powder (rehydration
Sauce) with cold water mix it is evenly heated boiled sauce (step b is rehydration step)；(c) this sauce can make when seasoning sauce
With and by certain thickening function (e.g., sauce halogen, stewing stewed, quick-fried etc.).Cold water, that is, normal-temperature water.
Preferably, in scheme one, the mass ratio of raw material, water and honeydew powdered soy (rehydration sauce) be 100:10-30:6 ~
11。
Preferably, the temperature condition pickled in the step (c) is 0 ~ 4 DEG C in scheme one.
Preferably, the mass ratio of cold water and honeydew powdered soy (rehydration sauce) is 100:50-70 in scheme two.It is described
Rehydration condition stirs evenly rear boiled in step (b) for normal-temperature water.
Compared with the existing technology, the beneficial effects of the present invention are:
Raw material used in the present invention is common raw material, meets food safety.Powdered soy paste flavor is strong, color is all
Good, flavor effect is brilliant, and rehydration performance is good, a variety of amino acid, carbohydrate, organic acid is rich in, at honeydew powdered soy (rehydration sauce)
Middle use can not only provide delicious mouthfeel, also have certain nutritive value.Not only also slightly point was bitter for fragrant but also sweet tea for vinegar powder, not only
Flavour beauty itself, and for cooking, it can sterilize, detoxification, keep nutritional ingredient and quickening meat mature or crisp rotten；It can go again
Urine smell, solution are greasy.It uses honeydew powdered soy (rehydration sauce) is inner, can not only promote flavor, deodorization solution is greasy, moreover it is possible to promote rouge
The decomposition of fat, protein and starch helps to digest and assimilate, and has certain healthcare function.Converted starch has gelatinization, increases
Thick, Water-saving effect can lock moisture and increase mouthfeel and fragrance after heating.Emulsifier has the effect of emulsification, in honeydew soy sauce
Powder (rehydration sauce) is inner to be used, and flavor can be promoted to be easier to penetrate into inside the human body, accelerate tasty speed.Thickening stabilizing agent can
It to increase consistency, uses honeydew powdered soy (rehydration sauce) is inner, the concentration of cure liquid can be increased, cure is made to be easier to adsorb
On human body surface, marinated effect is improved.
Not only flavor has characteristic to the present invention, but also can substantially shorten salting period, reduces the loss of moisture, greatly improves
Working efficiency, in addition sauce can be made with rehydration in this product, can change flavor according to demand, solve shelf lives, transport,
The various problems such as price and single flavor.Either when cure, condiment are also formed into sauce, the honeydew made in this way
Flavor of soy sauce product, color is complete, and people is allowed to enjoy endless aftertastes.
Specific embodiment
The invention will be further described With reference to embodiment:
Embodiment 1
Honeydew powdered soy (rehydration sauce) for making honeydew beef item forms are as follows: 500 parts of white granulated sugar, 150 parts of salt, monosodium glutamate
70 parts, 60 parts of powdered soy, 30 parts of garlic powder, 30 parts of onion powder, 20 parts of converted starch, 2 parts of five-spice powder, 2 parts of black pepper, vinegar powder 10
Part, 6 parts of citric acid, single, 10 parts of diglycerine fatty acid ester, 6 parts of xanthan gum.
Below by taking beef item as an example, the step of cured beef, is as follows:
Beef cleaning is net, and drain away the water slitting, by beef item: water: the weight of honeydew powdered soy (rehydration sauce)=100:20:11
Amount ratio weighs, and beef item and water are mixed thoroughly to moisture absorption.Beef item is put into honeydew powdered soy (rehydration sauce) and is stirred
Uniformly, it is pickled under the conditions of 0~4 DEG C, pickles 4 hours, be fully infiltrated into taste in beef.The beef pickled is taken
Out, it can directly be baked, it is fried.
Embodiment 2
Honeydew powdered soy (rehydration sauce) for making burnt odor chicken skewer forms are as follows: 600 parts of white granulated sugar, 200 parts of salt, taste
Smart 40 parts, 50 parts of garlic powder, 10 parts of onion powder, 100 parts of glucose, 80 parts of powdered soy, 1 part of five-spice powder, 5 parts of chilli powder, vinegar powder 3
Part, 5 parts of lactic acid powder, 2 parts of sucrose fatty ester, 2 parts of guar gum.
Below by taking chicken string as an example, pickle chicken string the step of it is as follows:
Chicken leg meat is cleaned up, is drained away the water, by chicken leg meat: honeydew powdered soy (rehydration sauce): water=100:8:7 weight
Ratio weighs, and honeydew powdered soy (rehydration sauce) and water mix well into pickling liquid.Chicken leg meat is put into pickling liquid, is sufficiently stirred
Uniformly, it is pickled under the conditions of 0~4 DEG C, pickles 6 hours, be fully infiltrated into taste inside chicken leg.The chicken leg meat that will have been pickled
String is worn in taking-up, can be directly baked.
Embodiment 3
For making honeydew powdered soy (rehydration sauce) composition of the flower of honeydew grillING pig five are as follows: 700 parts of white granulated sugar, 100 parts of salt
, 150 parts of monosodium glutamate, 10 parts of garlic powder, 50 parts of onion powder, 20 parts of glucose, 50 parts of powdered soy, 3 parts of five-spice powder, 10 parts of tomato meal,
8 parts of chilli powder, 50 parts of vinegar powder, 3 parts of malic acid, 10 parts of modified soy bean lipoid, 10 parts of sodium carboxymethylcellulose.
Below by taking the flower of honeydew grillING pig five as an example, the step for pickling the flower of pig five is as follows:
Five flowers are cleaned up, are drained away the water, are sliced.By honeydew powdered soy (rehydration sauce): water=100:80 weight ratio
It weighs, honeydew powdered soy (rehydration sauce) and water mix boiled sauce thoroughly.By honeydew powdered soy (rehydration sauce): water=100:
8:7 pig streaky pork, honeydew powdered soy (rehydration sauce) are stirred with water, are pickled under the conditions of 0~4 DEG C, pickle 4
Hour, it is fully infiltrated into taste to five flower the insides.The pig five pickled flower is taken out, can directly be baked, after fried maturation, dip in
The sauce made in advance of honeydew powdered soy (rehydration sauce) is edible.
Embodiment 4
Honeydew powdered soy (rehydration sauce) for making honeydew halogen meat forms are as follows: 300 parts of white granulated sugar, 100 parts of salt, monosodium glutamate
20 parts, 10 parts of garlic powder, 50 parts of onion powder, illiciumverum, cortex cinnamomi, Chinese prickly ash, capsicum, 120 parts of powdered soy, 8 parts of five-spice powder, converted starch
20 parts, 2 parts of vinegar powder, 4 parts of sodium citrate, 2 parts of polyoxyethylene (20) sorbitan monostearate, sodium carboxymethylcellulose 2
Part.
Below by taking honeydew halogen meat as an example, making step is as follows:
Five flowers are cleaned up into pelletizing, are drained away the water, by five flowers: honeydew powdered soy (rehydration sauce): water=100:8:7 weight
Ratio weighs.After meat particle is scalded water, cold water is crossed, is drained the water, it is rear fried.It is put into water and honeydew powdered soy (rehydration sauce) in pot,
It stirs rear boiled, it is crisp rotten to meat particle that meat is poured into pot small fire stewing.
The technical means disclosed in the embodiments of the present invention is not limited only to technological means disclosed in above embodiment, further includes
Technical solution consisting of any combination of the above technical features.It should be pointed out that for those skilled in the art
For, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also considered as
Protection scope of the present invention.
Claims (10)
1. a kind of honeydew powdered soy, which is characterized in that including major ingredient and additive, the major ingredient includes the group of following mass fraction
Point: 300 ~ 700 parts of white granulated sugar, 100 ~ 200 parts of salt, 20 ~ 150 parts of monosodium glutamate, 40 ~ 120 parts of powdered soy, 10 ~ 50 parts of garlic powder, ocean
10 ~ 50 parts of green onion powder, 20 ~ 100 parts of converted starch, 5 ~ 10 parts of spice, 1 ~ 3 part of five-spice powder, 10 ~ 50 parts of vinegar powder；The additive
Component including following mass fraction: 3 ~ 15 parts of pH adjusting agent, 2 ~ 10 parts of emulsifier, 2 ~ 10 parts of thickening stabilizing agent.
2. a kind of honeydew powdered soy according to claim 1, which is characterized in that the major ingredient includes following mass fraction
Component: 500 ~ 700 parts of white granulated sugar, 150 ~ 200 parts of salt, 120 ~ 150 parts of monosodium glutamate, 110 ~ 120 parts of powdered soy, garlic powder 40 ~ 50
Part, 20 ~ 30 parts of onion powder, 50 ~ 80 parts of converted starch, 5 ~ 10 parts of spice, 1 ~ 3 part of five-spice powder, 10 ~ 30 parts of vinegar powder；It is described to add
Adding agent includes the component of following mass fraction: 8 ~ 12 parts of pH adjusting agent, 2 ~ 4 parts of emulsifier, 2 ~ 5 parts of thickening stabilizing agent.
3. a kind of honeydew powdered soy as described in claim 1, which is characterized in that the mixture of the major ingredient and additive is taken
Different flavor is showed with different spices, and spice is chilli pepper, black pepper, Chinese prickly ash, numb green pepper, tomato meal, caraway, greatly
Green onion, garlic is octagonal, lemongrass, the one or more such as peppermint.
4. a kind of honeydew powdered soy as described in claim 1, which is characterized in that the pH adjusting agent is citric acid, lactic acid, apple
One or more of tartaric acid, sodium citrate.
5. a kind of honeydew powdered soy as described in claim 1, which is characterized in that the emulsifier is single, diglycerine fatty acid
One or more of ester, sucrose fatty ester, polyoxyethylene (20) sorbitan monostearate, modified soy bean lipoid.
6. a kind of honeydew powdered soy as described in claim 1, which is characterized in that the thickening stabilizing agent is xanthan gum, Guar
One or more of glue, carragheen, sodium carboxymethylcellulose.
7. a kind of honeydew powdered soy as described in claim 1, which is characterized in that the converted starch is two starch phosphorus of acetylation
One or more of acid esters, hydroxypropyl PASELLI EASYGEL, oxidized starch, phosphate double starch, acetate starch.
8. the application method of the honeydew soy sauce powder as described in claim 1-7 any one, which is characterized in that including following step
It is rapid:
Scheme one, (a) weigh raw material, honeydew powdered soy and water in proportion；(b) water is uniformly mixed with raw material；(c) step (b)
Obtained plus water raw material is put into honeydew powdered soy and stirs evenly, and pickles 4 ~ 6 hours；(d) pickled raw material is taken out, is carried out
Baking, fried or frying；
Or scheme two, (a) weigh honeydew powdered soy and cold water in proportion；(b) honeydew soy sauce powder and cold water mix is uniform
Heat boiled formation sauce；(c) sauce made from step (b) uses as seasoning sauce and has thickening function.
9. the application method of honeydew powdered soy as claimed in claim 8, which is characterized in that in scheme one, raw material, water and honeydew
The mass ratio of powdered soy is 100:10-30:6 ~ 11；The temperature condition pickled in the step (c) is 0 ~ 4 DEG C.
10. the application method of honeydew powdered soy as claimed in claim 8, which is characterized in that in scheme two, cold water and honeydew sauce
The mass ratio of oil powder is 100:50-70；Rehydration condition stirs evenly rear boiled in the step (b) for normal-temperature water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811086049.8A CN109123593A (en) | 2018-09-18 | 2018-09-18 | A kind of honeydew powdered soy and its application method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811086049.8A CN109123593A (en) | 2018-09-18 | 2018-09-18 | A kind of honeydew powdered soy and its application method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109123593A true CN109123593A (en) | 2019-01-04 |
Family
ID=64814786
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811086049.8A Pending CN109123593A (en) | 2018-09-18 | 2018-09-18 | A kind of honeydew powdered soy and its application method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109123593A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110623240A (en) * | 2019-10-17 | 2019-12-31 | 苏州闻达食品配料有限公司 | Curry instant powder and application thereof |
| CN110638023A (en) * | 2019-10-17 | 2020-01-03 | 苏州闻达食品配料有限公司 | Flavor marinade and application thereof |
| CN113367318A (en) * | 2021-06-25 | 2021-09-10 | 佛山市海天(高明)调味食品有限公司 | Thick soy sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155559A (en) * | 1995-10-13 | 1997-07-30 | Cpc国际有限公司 | Starch products having hot or cold water dispersibility and hot or cold swelling viscosity |
| CN101322536A (en) * | 2007-06-12 | 2008-12-17 | 荷兰联合利华有限公司 | Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising modified starch |
| CN107927691A (en) * | 2017-12-06 | 2018-04-20 | 苏州闻达食品配料有限公司 | A kind of honeydew bakes fowl cure and its application method |
-
2018
- 2018-09-18 CN CN201811086049.8A patent/CN109123593A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155559A (en) * | 1995-10-13 | 1997-07-30 | Cpc国际有限公司 | Starch products having hot or cold water dispersibility and hot or cold swelling viscosity |
| CN101322536A (en) * | 2007-06-12 | 2008-12-17 | 荷兰联合利华有限公司 | Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising modified starch |
| CN107927691A (en) * | 2017-12-06 | 2018-04-20 | 苏州闻达食品配料有限公司 | A kind of honeydew bakes fowl cure and its application method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110623240A (en) * | 2019-10-17 | 2019-12-31 | 苏州闻达食品配料有限公司 | Curry instant powder and application thereof |
| CN110638023A (en) * | 2019-10-17 | 2020-01-03 | 苏州闻达食品配料有限公司 | Flavor marinade and application thereof |
| CN113367318A (en) * | 2021-06-25 | 2021-09-10 | 佛山市海天(高明)调味食品有限公司 | Thick soy sauce and preparation method thereof |
| CN113367318B (en) * | 2021-06-25 | 2022-09-16 | 佛山市海天(高明)调味食品有限公司 | Thick soy sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101426668B1 (en) | Cooking sauce, Chicken cooking by that and Preparing method thereof | |
| CN107927691A (en) | A kind of honeydew bakes fowl cure and its application method | |
| CN107307375A (en) | One kind concentration thick gravy composition and thick gravy and its preparation technology | |
| CN109123593A (en) | A kind of honeydew powdered soy and its application method | |
| CN105410835A (en) | Chafing dish rice noodle seasoning and chafing dish rice noodle making method | |
| CN108936528A (en) | A kind of halogen-fragrant crawfish flavor cure and its application method | |
| KR19990018270A (en) | Smoked duck sundae and its manufacturing method | |
| KR100411351B1 (en) | Method for preparing a sweet and sour pork using kimchi-containing source | |
| KR20170109343A (en) | Sauce with a hot taste and a method for preparing the same | |
| CN1085062C (en) | Vegetable sausage | |
| KR101863287B1 (en) | Sauce composition for kimchi fried rice and kimchi fried rice comprising the same | |
| CN105661165A (en) | Braised beef flavor noodle seasoning | |
| CN105661152A (en) | Preparation method of seasoning of sour and hot noodles | |
| KR101223153B1 (en) | A spring onion garlic chicken cooking method | |
| KR20090031008A (en) | Smoked chicken breast and the method of manufacturing it | |
| CN105077185A (en) | Fresh chili sauce with New Orleans taste | |
| CN105661141A (en) | Preparation method of pickled Chinese cabbage noodle seasoning | |
| CN104382064A (en) | Preparation method of instant goose liver slices | |
| JP2001269143A (en) | Roux of low oil-and-fat content containing heat-treated pulverized meat | |
| CN109303289A (en) | A kind of bubble green pepper Shredded kelp and preparation method thereof | |
| CN109393437B (en) | Spicy and mellow bullfrog sauce and processing technology thereof | |
| KR101365687B1 (en) | Golden source and manufacturing method thereof | |
| CN106418415A (en) | Whole materials of boiled fish with pickled cabbages and chilies and preparation method thereof | |
| CN106256244A (en) | The culinary art manufacture method of black green pepper beef steak meal | |
| CN105661144A (en) | Preparation method of braised beef flavor noodle seasoning |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190104 |