CN109601968A - A kind of fresh sauce of casserole and preparation method thereof - Google Patents
A kind of fresh sauce of casserole and preparation method thereof Download PDFInfo
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- CN109601968A CN109601968A CN201811536004.6A CN201811536004A CN109601968A CN 109601968 A CN109601968 A CN 109601968A CN 201811536004 A CN201811536004 A CN 201811536004A CN 109601968 A CN109601968 A CN 109601968A
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- casserole
- sauce
- mixed system
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- fresh
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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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
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- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses fresh sauce of a kind of casserole and preparation method thereof, method carries out sterilization processing the following steps are included: original is shone oil, oyster juice and sweet fermented flour sauce respectively；Xanthan gum and edible modified corn starch are subjected to immersion treatment respectively；By in former solarization oil, oyster juice and the sweet fermented flour sauce and water and auxiliary material addition mixing tank after sterilization processing, preliminary mixed system is obtained, preliminary mixed system is heated to boiling；By after immersion treatment xanthan gum and edible modified corn starch be added into the preliminary mixed system of boiling, obtain complete mixed system；Complete mixed system is kept the fluidized state predetermined time under the conditions of uncapping, obtains the fresh sauce of casserole.The preparation method of the fresh sauce of casserole provided by the invention is simple, and the fresh sauce unique flavor of the casserole of preparation, mouthfeel is outstanding, full of nutrition, long shelf-life.
Description
Technical field
The present invention relates to sauce fields more particularly to a kind of fresh sauce of casserole and preparation method thereof.
Background technique
The diet of Chinese still likes color.Therefore, either food and drink or family are cooked with casserole, is all very
It is welcome.Casserole is heated evenly, good heat insulating, casserole are not easy to turn cold.Casserole is suitable for being simmered with small fire, boil in a covered pot over a slow fire, stewed food,
Such as soft textive, chicken, duck and the high food of dietary fiber content.Casserole can make the macromolecular in food become small molecule, keep diet fine
The high food softening of dimension hplc, makes fresher food, more nutrition, is more suitable for digesting.It is more convenient to cook casserole, color, smell and taste and
Nutrition is more preferable, needs a kind of fresh sauce of casserole, the mouthfeel of Lai Tigao casserole.
Summary of the invention
The purpose of the present invention is to provide fresh sauce of a kind of casserole and preparation method thereof, to solve problem above.
To achieve this purpose, the present invention adopts the following technical scheme:
A kind of preparation method of the fresh sauce of casserole, comprising the following steps:
Original is shone into oil, oyster juice and sweet fermented flour sauce and carries out sterilization processing respectively；
Xanthan gum and edible modified corn starch are subjected to immersion treatment respectively；
By in former solarization oil, oyster juice and the sweet fermented flour sauce and water and auxiliary material addition mixing tank after sterilization processing, preliminary mix is obtained
Zoarium system, preliminary mixed system is heated to boiling；
By after immersion treatment xanthan gum and edible modified corn starch be added into the preliminary mixed system of boiling, obtain
Complete mixed system；
Complete mixed system is kept the fluidized state predetermined time under the conditions of uncapping, obtains the fresh sauce of casserole.
Optionally, the step: complete mixed system is kept the fluidized state predetermined time under the conditions of uncapping, and obtains sand
The fresh sauce of pot, specifically includes:
Complete mixed system is kept into the fluidized state predetermined time under the conditions of uncapping；
The complete mixed system after the fluidized state predetermined time will be kept to be cooled to the first predetermined temperature, and predetermined in first
At a temperature of preservative is added into complete mixed system；
Complete mixed system after addition preservative is cooled to the second predetermined temperature, and is carried out under the second predetermined temperature
It is filling；
Complete mixed system after will be filling is sealed and is packed, and the fresh sauce of casserole is obtained.
Optionally, the auxiliary material includes edible salt, white granulated sugar, monosodium glutamate, chicken meal, chicken paste, the sapidity nucleotide disodium, blueness
Xanthoxylum oleoresin, vitamin C and burnt sugar coloring.
Optionally, the auxiliary material includes the component of following mass fraction:
Edible salt 4-7, white granulated sugar 8-12, monosodium glutamate 4-6, chicken meal 1-2, chicken paste 0.2-0.5, the sapidity nucleotide disodium
0.3-0.5, green zanthoxylum oil resin 0.04-0.06, vitamin C 0.05-0.15 and burnt sugar coloring 0.05-0.2.
Optionally, the former mass fraction for shining oil is 20-26, and the mass fraction of the sweet fermented flour sauce is 6-10, the oyster
The mass fraction of juice is 2-4, and the mass fraction of the water is 36-50, and the mass fraction of the xanthan gum is 0.1-0.2, described
The mass fraction of edible modified corn starch is 4-6.
Optionally, the preservative is potassium sorbate.
Optionally, the mass fraction of the potassium sorbate is 0.05-0.09.
Optionally, the predetermined time is 15min, and first predetermined temperature is 95 DEG C, and second predetermined temperature is
82℃。
A kind of fresh sauce of casserole, is made of above-described preparation method.
Compared with prior art, the invention has the following advantages:
The preparation method of the fresh sauce of casserole provided by the invention is simple, the fresh sauce unique flavor of the casserole of preparation, and mouthfeel is excellent
Show, full of nutrition, long shelf-life.
Specific embodiment
It in order to make the invention's purpose, features and advantages of the invention more obvious and easy to understand, below will be to of the invention real
The technical solution applied in example is clearly and completely described, it is clear that the embodiments described below are only present invention a part
Embodiment, and not all embodiment.Based on the embodiments of the present invention, those of ordinary skill in the art are not making creation
Property labour under the premise of all other embodiment obtained, shall fall within the protection scope of the present invention.
The invention discloses a kind of preparation methods of the fresh sauce of casserole, comprising the following steps:
S1, original solarization oil, oyster juice and sweet fermented flour sauce are subjected to sterilization processing respectively；
S2, xanthan gum and edible modified corn starch are subjected to immersion treatment respectively；
S3, by the former solarization after sterilization processing, oily, oyster juice and sweet fermented flour sauce and water and auxiliary material are added in mixing tank, are obtained preliminary
Preliminary mixed system is heated to boiling by mixed system；
S4, by after immersion treatment xanthan gum and edible modified corn starch be added into the preliminary mixed system of boiling,
Obtain complete mixed system；
S5, complete mixed system is kept the fluidized state predetermined time under the conditions of uncapping, obtains the fresh sauce of casserole.
Wherein, the former mass fraction for shining oil is 20-26, and the mass fraction of sweet fermented flour sauce is 6-10, and the mass fraction of oyster juice is
2-4, the mass fraction of water are 36-50, and the mass fraction of xanthan gum is 0.1-0.2, eat the mass fraction of modified corn starch
For 4-6.
Auxiliary material includes the component of following mass fraction:
Edible salt 4-7, white granulated sugar 8-12, monosodium glutamate 4-6, chicken meal 1-2, chicken paste 0.2-0.5, the sapidity nucleotide disodium
0.3-0.5, green zanthoxylum oil resin 0.04-0.06, vitamin C 0.05-0.15 and burnt sugar coloring 0.05-0.2.
S5 step: complete mixed system is kept the fluidized state predetermined time under the conditions of uncapping, and obtains the fresh sauce of casserole,
It specifically includes:
Complete mixed system is kept into the fluidized state predetermined time under the conditions of uncapping；
The complete mixed system after the fluidized state predetermined time will be kept to be cooled to the first predetermined temperature, and predetermined in first
At a temperature of preservative is added into complete mixed system；
Complete mixed system after addition preservative is cooled to the second predetermined temperature, and is carried out under the second predetermined temperature
It is filling；
Complete mixed system after will be filling is sealed and is packed, and the fresh sauce of casserole is obtained.
Wherein, predetermined time 15min, the first predetermined temperature are 95 DEG C, and the second predetermined temperature is 82 DEG C.Preservative is mountain
Potassium sorbate, the mass fraction of potassium sorbate are 0.05-0.09.
The fresh sauce of casserole is made by above-mentioned preparation method the invention also discloses a kind of, the fresh sauce of the casserole specifically includes
The component of following mass fraction: original shines oil 20-26, sweet fermented flour sauce 6-10, oyster juice 2-4, water 36-50, the 0.1-0.2 of xanthan gum, food
With modified corn starch 4-6, edible salt 4-7, white granulated sugar 8-12, monosodium glutamate 4-6, chicken meal 1-2, chicken paste 0.2-0.5, flavor core
Thuja acid disodium 0.3-0.5, green zanthoxylum oil resin 0.04-0.06, vitamin C 0.05-0.15, burnt sugar coloring 0.05-0.2 and sorbic acid
Potassium 0.05-0.09.
Next it is further described with preparation method of the specific example to the fresh sauce of casserole.
Embodiment one
S1,20kg original solarization oil, 2kg oyster juice and 6kg sweet fermented flour sauce are subjected to sterilization processing respectively；
S2,0.1kg xanthan gum and the edible modified corn starch of 4kg are subjected to immersion treatment respectively；
S3, by the former solarization after sterilization processing, oily, oyster juice and sweet fermented flour sauce and water and auxiliary material are added in mixing tank, are obtained preliminary
Preliminary mixed system is heated to boiling by mixed system；
Wherein, water 36kg, auxiliary material include 4kg edible salt, 8kg white granulated sugar, 4kg monosodium glutamate, 1kg chicken meal, 0.2kg chicken
Cream, 0.3kg the sapidity nucleotide disodium, 0.04kg green zanthoxylum oil resin, 0.05kg vitamin C and 0.05kg burnt sugar coloring.
S4, by after immersion treatment xanthan gum and edible modified corn starch be added into the preliminary mixed system of boiling,
Obtain complete mixed system；
S5, complete mixed system is kept into fluidized state 15min under the conditions of uncapping, it is later that complete mixed system is cooling
To 95 DEG C, and 0.05kg potassium sorbate is added into complete mixed system at 95 DEG C；It will be complete mixed after addition potassium sorbate
Zoarium system is cooled to 82 DEG C, and carries out at 82 DEG C filling；Complete mixed system after will be filling is sealed and is packed, and is obtained
The finished product of the fresh sauce of casserole.
Embodiment two
S1,26kg original solarization oil, 4kg oyster juice and 10kg sweet fermented flour sauce are subjected to sterilization processing respectively；
S2,0.2kg xanthan gum and the edible modified corn starch of 6kg are subjected to immersion treatment respectively；
S3, by the former solarization after sterilization processing, oily, oyster juice and sweet fermented flour sauce and water and auxiliary material are added in mixing tank, are obtained preliminary
Preliminary mixed system is heated to boiling by mixed system；
Wherein, water 50kg, auxiliary material include 7kg edible salt, 12kg white granulated sugar, 6kg monosodium glutamate, 2kg chicken meal, 0.5kg chicken
Meat extract, 0.5kg the sapidity nucleotide disodium, 0.06kg green zanthoxylum oil resin, 0.15kg vitamin C and 0.2kg burnt sugar coloring.
S4, by after immersion treatment xanthan gum and edible modified corn starch be added into the preliminary mixed system of boiling,
Obtain complete mixed system；
S5, complete mixed system is kept into fluidized state 15min under the conditions of uncapping, it is later that complete mixed system is cooling
To 95 DEG C, and 0.09kg potassium sorbate is added into complete mixed system at 95 DEG C；It will be complete mixed after addition potassium sorbate
Zoarium system is cooled to 82 DEG C, and carries out at 82 DEG C filling；Complete mixed system after will be filling is sealed and is packed, and is obtained
The finished product of the fresh sauce of casserole.
The preparation method of the fresh sauce of casserole provided by the invention is simple, the fresh sauce unique flavor of the casserole of preparation, and mouthfeel is excellent
Show, full of nutrition, long shelf-life.
The above, the above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although referring to before
Stating embodiment, invention is explained in detail, those skilled in the art should understand that: it still can be to preceding
Technical solution documented by each embodiment is stated to modify or equivalent replacement of some of the technical features；And these
It modifies or replaces, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (9)
1. a kind of preparation method of the fresh sauce of casserole, which comprises the following steps:
Original is shone into oil, oyster juice and sweet fermented flour sauce and carries out sterilization processing respectively；
Xanthan gum and edible modified corn starch are subjected to immersion treatment respectively；
By in former solarization oil, oyster juice and the sweet fermented flour sauce and water and auxiliary material addition mixing tank after sterilization processing, preliminary mixture is obtained
System, preliminary mixed system is heated to boiling；
By after immersion treatment xanthan gum and edible modified corn starch be added into the preliminary mixed system of boiling, obtain complete
Mixed system；
Complete mixed system is kept the fluidized state predetermined time under the conditions of uncapping, obtains the fresh sauce of casserole.
2. the preparation method of the fresh sauce of casserole according to claim 1, which is characterized in that the step: will completely mix
System is kept the fluidized state predetermined time under the conditions of uncapping, and is obtained the fresh sauce of casserole, is specifically included:
Complete mixed system is kept into the fluidized state predetermined time under the conditions of uncapping；
The complete mixed system after the fluidized state predetermined time will be kept to be cooled to the first predetermined temperature, and in the first predetermined temperature
It is lower that preservative is added into complete mixed system；
Complete mixed system after addition preservative is cooled to the second predetermined temperature, and is filled under the second predetermined temperature
Dress；
Complete mixed system after will be filling is sealed and is packed, and the fresh sauce of casserole is obtained.
3. the preparation method of the fresh sauce of casserole according to claim 1, which is characterized in that the auxiliary material include edible salt,
White granulated sugar, monosodium glutamate, chicken meal, chicken paste, the sapidity nucleotide disodium, green zanthoxylum oil resin, vitamin C and burnt sugar coloring.
4. the preparation method of the fresh sauce of casserole according to claim 1, which is characterized in that the auxiliary material includes following quality
The component of number:
Edible salt 4-7, white granulated sugar 8-12, monosodium glutamate 4-6, chicken meal 1-2, chicken paste 0.2-0.5, the sapidity nucleotide disodium 0.3-
0.5, green zanthoxylum oil resin 0.04-0.06, vitamin C 0.05-0.15 and burnt sugar coloring 0.05-0.2.
5. the preparation method of the fresh sauce of casserole according to claim 1, which is characterized in that the former mass fraction for shining oil
For 20-26, the mass fraction of the sweet fermented flour sauce is 6-10, and the mass fraction of the oyster juice is 2-4, and the mass fraction of the water is
36-50, the mass fraction of the xanthan gum are 0.1-0.2, and the mass fraction of the edible modified corn starch is 4-6.
6. the preparation method of the fresh sauce of casserole according to claim 1, which is characterized in that the preservative is sorbic acid
Potassium.
7. the preparation method of the fresh sauce of casserole according to claim 6, which is characterized in that the mass parts of the potassium sorbate
Number is 0.05-0.09.
8. the preparation method of the fresh sauce of casserole according to claim 2, which is characterized in that the predetermined time is 15min,
First predetermined temperature is 95 DEG C, and second predetermined temperature is 82 DEG C.
9. a kind of fresh sauce of casserole, which is characterized in that be made of preparation method as claimed in any one of claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811536004.6A CN109601968A (en) | 2018-12-14 | 2018-12-14 | A kind of fresh sauce of casserole and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811536004.6A CN109601968A (en) | 2018-12-14 | 2018-12-14 | A kind of fresh sauce of casserole and preparation method thereof |
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| Publication Number | Publication Date |
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| CN109601968A true CN109601968A (en) | 2019-04-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201811536004.6A Pending CN109601968A (en) | 2018-12-14 | 2018-12-14 | A kind of fresh sauce of casserole and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101326990A (en) * | 2008-07-17 | 2008-12-24 | 荣成市杰通水产食品有限公司 | Seafood sauce and process for producing the same |
| CN105266134A (en) * | 2015-11-24 | 2016-01-27 | 重庆周君记火锅食品有限公司 | Braised chicken sauce and making method thereof |
| CN106387841A (en) * | 2016-08-30 | 2017-02-15 | 广州天惠食品股份有限公司 | Seafood seasoning sauce and preparation method thereof |
-
2018
- 2018-12-14 CN CN201811536004.6A patent/CN109601968A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101326990A (en) * | 2008-07-17 | 2008-12-24 | 荣成市杰通水产食品有限公司 | Seafood sauce and process for producing the same |
| CN105266134A (en) * | 2015-11-24 | 2016-01-27 | 重庆周君记火锅食品有限公司 | Braised chicken sauce and making method thereof |
| CN106387841A (en) * | 2016-08-30 | 2017-02-15 | 广州天惠食品股份有限公司 | Seafood seasoning sauce and preparation method thereof |
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Application publication date: 20190412 |
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