CN110584066A - Sweet and sour spare rib seasoning packet and preparation method thereof - Google Patents
Sweet and sour spare rib seasoning packet and preparation method thereof Download PDFInfo
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- CN110584066A CN110584066A CN201911010356.2A CN201911010356A CN110584066A CN 110584066 A CN110584066 A CN 110584066A CN 201911010356 A CN201911010356 A CN 201911010356A CN 110584066 A CN110584066 A CN 110584066A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 34
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 24
- 235000009508 confectionery Nutrition 0.000 title claims description 33
- 235000015067 sauces Nutrition 0.000 claims abstract description 50
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 42
- 238000010411 cooking Methods 0.000 claims abstract description 19
- LKDRXBCSQODPBY-OEXCPVAWSA-N D-tagatose Chemical compound OCC1(O)OC[C@@H](O)[C@H](O)[C@@H]1O LKDRXBCSQODPBY-OEXCPVAWSA-N 0.000 claims abstract description 16
- 239000005715 Fructose Substances 0.000 claims abstract description 16
- 229930091371 Fructose Natural products 0.000 claims abstract description 16
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 16
- 239000000052 vinegar Substances 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 13
- 235000015090 marinades Nutrition 0.000 claims abstract 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 46
- 238000003756 stirring Methods 0.000 claims description 42
- 235000005979 Citrus limon Nutrition 0.000 claims description 31
- 244000131522 Citrus pyriformis Species 0.000 claims description 31
- 239000000843 powder Substances 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 238000005554 pickling Methods 0.000 claims description 29
- 235000020357 syrup Nutrition 0.000 claims description 27
- 239000006188 syrup Substances 0.000 claims description 27
- 241000234314 Zingiber Species 0.000 claims description 25
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 25
- 235000008397 ginger Nutrition 0.000 claims description 25
- 238000009835 boiling Methods 0.000 claims description 22
- 238000010438 heat treatment Methods 0.000 claims description 22
- 235000020374 simple syrup Nutrition 0.000 claims description 21
- 235000013599 spices Nutrition 0.000 claims description 16
- 108090000790 Enzymes Proteins 0.000 claims description 15
- 102000004190 Enzymes Human genes 0.000 claims description 15
- 239000004365 Protease Substances 0.000 claims description 15
- 229940088598 enzyme Drugs 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 108090000526 Papain Proteins 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 14
- 229940055729 papain Drugs 0.000 claims description 14
- 235000019834 papain Nutrition 0.000 claims description 14
- 235000013555 soy sauce Nutrition 0.000 claims description 14
- 235000021419 vinegar Nutrition 0.000 claims description 14
- 235000010493 xanthan gum Nutrition 0.000 claims description 12
- 229920001285 xanthan gum Polymers 0.000 claims description 12
- 229940082509 xanthan gum Drugs 0.000 claims description 12
- 239000000230 xanthan gum Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 244000203593 Piper nigrum Species 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 235000013614 black pepper Nutrition 0.000 claims description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims description 7
- 238000002844 melting Methods 0.000 claims description 6
- 230000008018 melting Effects 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- 235000003599 food sweetener Nutrition 0.000 abstract description 7
- 239000003765 sweetening agent Substances 0.000 abstract description 7
- 238000003860 storage Methods 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 10
- 238000004945 emulsification Methods 0.000 description 9
- 239000005720 sucrose Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 239000013078 crystal Substances 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
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- 235000013305 food Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 125000000185 sucrose group Chemical group 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
-
- 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
-
- 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
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
-
- 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
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention discloses a sugar-vinegar spare rib seasoning packet and a preparation method thereof. The sweetening agent in the sauce bag is compounded by white granulated sugar, fructose and D-tagatose, so that the taste is ensured, the calorific value is reduced, and the health of eaters is facilitated; meanwhile, the sauce bag is emulsified and homogenized in the preparation process, so that the layering phenomenon cannot occur in the storage process, and the quality guarantee period is prolonged. The marinade can remove fishy smell and increase flavor, and can tenderize pork rib meat quality and shorten cooking time. By adopting the seasoning bag disclosed by the invention, the problems of high heat and short storage period of the conventional seasoning bag can be effectively solved.
Description
Technical Field
The invention belongs to the technical field of seasonings, and particularly relates to a sweet and sour spare rib seasoning packet and a preparation method thereof.
Background
The sweet and sour spareribs are deeply favored by people all over the country due to the sour and sweet taste, and are a famous dish suitable for people of all ages. The traditional process for cooking the spareribs by self-made sweet and sour sauce is complex, and the cooking time is long, so that the ready-made sweet and sour spare rib sauce bag appears on the market. The existing sweet and sour spare rib sauce is in a semisolid shape, the main component of the sweetener is sucrose, and the sucrose is easy to generate crystals in the preparation process due to the crystallinity of the sucrose, and small crystals aggregate into large crystals to seriously affect the product quality; and the sauce has high sucrose content and high calorie of the product, and does not accord with the low-energy diet concept of modern people. In addition, the high-sugar semi-solid sauce produced in the industrialized production is easy to have the phenomena of solid-liquid separation, sucrose crystal precipitation and the like, so that the quality-guaranteeing storage period is short.
Disclosure of Invention
Aiming at the prior art, the invention provides a sweet and sour spare rib seasoning packet and a preparation method thereof, and aims to solve the problems of high heat and short storage period of the conventional seasoning packet.
In order to achieve the purpose, the invention adopts the technical scheme that: the invention provides a seasoning packet for sweet and sour spare ribs, which comprises a pickling packet and a sauce packet; wherein the content of the first and second substances,
the pickling bag comprises the following components in parts by mass: 8-12 parts of cooking wine, 2-5 parts of ginger juice, 4-7 parts of lemon juice, 1-3 parts of papain and 1-4 parts of TG enzyme;
the sauce bag comprises the following components in parts by mass: 350-420 parts of white granulated sugar, 220-280 parts of fructose, 90-130 parts of D-tagatose, 5-10 parts of brown sugar syrup, 40-50 parts of table vinegar, 10-15 parts of dark soy sauce, 0.1-1 part of xanthan gum, 2-3 parts of spice powder and 5-10 parts of yellow wine.
On the basis of the technical scheme, the invention can be further improved as follows.
Further, the pickling bag comprises the following components in parts by mass: 10 parts of cooking wine, 3 parts of ginger juice, 5 parts of lemon juice, 2 parts of papain and 2 parts of TG enzyme.
Further, the sauce bag comprises the following components in parts by mass: 400 parts of granulated sugar, 250 parts of fructose, 100 parts of D-tagatose, 6 parts of brown sugar syrup, 45 parts of table vinegar, 12 parts of dark soy sauce, 0.2 part of xanthan gum, 2.5 parts of spice powder and 6 parts of yellow wine.
Further, the spice powder comprises 70-80% of ginger powder and 20-30% of white pepper powder.
Further, the mass fraction of the ginger powder in the spice powder is 75%, and the mass fraction of the white pepper powder is 25%.
Further, the brown sugar syrup is prepared by decocting white granulated sugar and lemon juice.
Further, the brown sugar syrup is prepared by the following steps:
(1) mixing white granulated sugar and water according to a ratio of 10g to 3-5 mL, and heating and melting at 200-220 ℃ to obtain black syrup;
(2) cooling the black syrup to 60-65 ℃, adding white granulated sugar, boiling water and lemon juice, uniformly stirring, and stirring and heating at 110-130 ℃ for 0.5-1 h to obtain black syrup; the added white granulated sugar, boiling water and lemon juice respectively account for 200-250%, 60-70% and 1-3% of the black syrup by mass.
Further, the white granulated sugar, the boiling water and the lemon juice added in the step (2) of preparing the black syrup respectively account for 220%, 65% and 2% of the mass of the black syrup.
The preparation of the sweet and sour spare rib seasoning packet is divided into the preparation of a pickling packet and the preparation of a sauce packet, wherein the preparation of the sauce packet comprises the following steps:
s1: adding the white granulated sugar, the fructose, the D-tagatose, the xanthan gum and the spice powder into 1000 parts of water, stirring uniformly, and then stirring and decocting at 200-220 ℃ for 20-30 min to obtain a system A;
s2: cooling the system A to 60 ℃, adding the dark soy sauce, the table vinegar, the yellow wine and the brown sugar syrup according to the formula amount, uniformly stirring, and then stirring and decocting at 200-220 ℃ for 15-20 min to obtain a system B;
s3: reducing the temperature of the system B to 105-115 ℃, and continuously decocting for 10-15 min to obtain a system C;
s4: and (5) sequentially emulsifying and homogenizing the system C, and packaging to obtain the sauce bag.
The preparation method of the pickled bag comprises the following steps:
s1: uniformly mixing the cooking wine, the ginger juice, the lemon juice, the papain and the TG enzyme according to the formula ratio to obtain a mixture;
s2: packaging the mixture in bags, and then performing ultra-high pressure sterilization to obtain a pickling bag; the pressure of the ultrahigh-pressure sterilization is 300MPa, the temperature is 23-28 ℃, and the sterilization time is 8-12 min.
The invention has the beneficial effects that:
1. the sweetener in the sweet and sour spare rib sauce packet is prepared by compounding white granulated sugar, fructose and D-tagatose, compared with the conventional sweet and sour spare rib sauce, the content of the white granulated sugar is greatly reduced, the calorie value of the sauce can be reduced by more than 25% while the sweet taste is ensured, and the sweet and sour spare rib sauce packet is beneficial to the health of eaters; and the content of the white granulated sugar is reduced, and the white granulated sugar is influenced by the other two kinds of sugar, so that the sauce cannot form crystals, and the quality of the product cannot be influenced.
2. The sauce bag is emulsified and homogenized in the preparation process, so that the components in the sauce are more uniformly distributed, the system is more stable, the layering phenomenon cannot occur in the preservation process, and the quality guarantee period is prolonged.
3. According to the invention, the ginger juice, the lemon juice and the cooking wine in the pickling bag can remove the fishy smell of the spareribs and play a role in enhancing the flavor; the ginger juice contains rich ginger protease, the papain and the TG enzyme are cooperatively acted on myofibrillar protein in the spareribs, and macromolecular protein molecules are crosslinked to form a firm space network structure which can contain a large amount of water, so that the effect of tenderizing the spareribs is achieved, and the cooking time is shortened.
Detailed Description
Firstly, preparing raw materials
The cooking wine, the table vinegar, the dark soy sauce and the yellow wine used in the invention are purchased from common brands in the market;
papain and TG enzymes were purchased from food enzyme vendors;
white granulated sugar, fructose and D-tagatose are purchased in the market;
preparing ginger juice and lemon juice;
the brown sugar syrup is prepared by decocting white granulated sugar and lemon juice, and the specific decocting method comprises the following steps:
(1) mixing white granulated sugar and water according to a ratio of 10g to 3-5 mL, and heating and melting at 200-220 ℃ to obtain black syrup;
(2) cooling the black syrup to 60-65 ℃, adding white granulated sugar, boiling water and lemon juice, stirring uniformly, and then stirring and heating at 110-130 ℃ for 0.5-1 h to obtain black sugar syrup; the added white granulated sugar, boiling water and lemon juice respectively account for 200-250 percent, 60-70 percent and 1-3 percent of the mass of the black syrup.
The following examples are provided to illustrate specific embodiments of the present invention.
Example one
A flavoring bag for sweet and sour spare rib comprises a pickling bag and a sauce bag;
the pickling bag comprises the following components in parts by mass: 10 parts of cooking wine, 3 parts of ginger juice, 5 parts of lemon juice, 2 parts of papain and 2 parts of TG enzyme;
the sauce bag comprises the following components in parts by mass: 400 parts of white granulated sugar, 250 parts of fructose, 100 parts of D-tagatose, 6 parts of brown sugar syrup, 45 parts of table vinegar, 12 parts of dark soy sauce, 0.2 part of xanthan gum, 2.5 parts of spice powder and 6 parts of yellow wine.
The brown sugar syrup used in this example was prepared by the following steps:
(1) mixing white granulated sugar and water according to a ratio of 10g to 4mL, and heating and melting at 210 ℃ to obtain black syrup;
(2) cooling black syrup to 60 deg.C, adding white granulated sugar, boiling water and lemon juice, stirring, and heating at 120 deg.C for 1 hr to obtain black syrup; the white granulated sugar, boiling water and lemon juice are added respectively in an amount of 220%, 65% and 2% of the black syrup.
The preparation of the seasoning packet in this example includes the preparation of a pickling packet and the preparation of a sauce packet, wherein,
the preparation of the sauce bag comprises the following steps:
s1: adding 1000 parts by mass of water into a jacketed kettle, heating to about 65 ℃, adding 400 parts by mass of white granulated sugar, 250 parts by mass of fructose, 100 parts by mass of D-tagatose, 0.20 part by mass of xanthan gum and 2.5 parts by mass of spice powder (1.8 parts by mass of powdered ginger powder and 0.7 part by mass of white pepper powder), uniformly stirring, heating to 210 ℃, starting to boil, starting stirring in the boiling process, and stirring and boiling for 25min to obtain a system A;
s2: cooling the system A to 60 ℃, adding 12 parts by mass of dark soy sauce, 45 parts by mass of table vinegar, 6 parts by mass of yellow wine and 6 parts by mass of brown sugar syrup, uniformly stirring, heating to 210 ℃, starting decocting, starting stirring in the decocting process, and stirring and decocting for 20min to obtain a system B;
s3: cooling the system B to 110 ℃, and continuously stirring and decocting for 12min to obtain a system C;
s4: conveying the system C to an emulsification pump by a pipeline for emulsification and crushing to achieve an emulsification effect; then the emulsified materials are conveyed to a homogenizer by a pipeline for full crushing and mixing to achieve the homogenizing effect; and packaging the homogenized material to obtain the sauce bag.
The preparation method of the pickled bag comprises the following steps:
s1: uniformly mixing 10 parts by mass of cooking wine, 3 parts by mass of ginger juice, 5 parts by mass of lemon juice, 2 parts by mass of papain and 2 parts by mass of TG enzyme to obtain a mixture;
s2: packaging the mixture in bags, and then performing ultra-high pressure sterilization to obtain a pickling bag; the pressure of the ultra-high pressure sterilization is 300MPa, the temperature is 25 ℃, and the sterilization time is 10 min.
Example two
A flavoring bag for sweet and sour spare rib comprises a pickling bag and a sauce bag;
the pickling bag comprises the following components in parts by mass: 12 parts of cooking wine, 2 parts of ginger juice, 7 parts of lemon juice, 1 part of papain and 4 parts of TG enzyme;
the sauce bag comprises the following components in parts by mass: 350 parts of white granulated sugar, 280 parts of fructose, 90 parts of D-tagatose, 10 parts of brown sugar syrup, 40 parts of table vinegar, 15 parts of dark soy sauce, 0.1 part of xanthan gum, 3 parts of spice powder and 5 parts of yellow wine.
The brown sugar syrup used in this example was prepared by the following steps:
(1) mixing white granulated sugar and water according to a ratio of 10g to 5mL, and heating and melting at 220 ℃ to form black syrup;
(2) cooling black syrup to 60 deg.C, adding white granulated sugar, boiling water and lemon juice, stirring, and heating at 110 deg.C for 1 hr to obtain black syrup; the white granulated sugar, boiling water and lemon juice are added respectively in an amount of 250%, 70% and 3% of the black syrup.
The preparation of the seasoning packet in this example includes the preparation of a pickling packet and the preparation of a sauce packet, wherein,
the preparation of the sauce bag comprises the following steps:
s1: adding 1000 parts by mass of water into a jacketed kettle, heating to about 65 ℃, adding 350 parts by mass of white granulated sugar, 280 parts by mass of fructose, 90 parts by mass of D-tagatose, 0.1 part by mass of xanthan gum and 3 parts by mass of spice powder (2 parts by mass of powdered ginger powder and 1 part by mass of white pepper powder), uniformly stirring, heating to 220 ℃, starting decocting, starting stirring in the decocting process, and stirring and decocting for 20min to obtain a system A;
s2: cooling the system A to 60 ℃, adding 15 parts by mass of dark soy sauce, 40 parts by mass of table vinegar, 5 parts by mass of yellow wine and 10 parts by mass of brown sugar syrup, uniformly stirring, heating to 200 ℃, starting decocting, starting stirring in the decocting process, and stirring and decocting for 20min to obtain a system B;
s3: cooling the system B to 110 ℃, and continuously stirring and decocting for 15min to obtain a system C;
s4: conveying the system C to an emulsification pump by a pipeline for emulsification and crushing to achieve an emulsification effect; then the emulsified materials are conveyed to a homogenizer by a pipeline for full crushing and mixing to achieve the homogenizing effect; and packaging the homogenized material to obtain the sauce bag.
The preparation method of the pickled bag comprises the following steps:
s1: uniformly mixing 12 parts by mass of cooking wine, 2 parts by mass of ginger juice, 7 parts by mass of lemon juice, 1 part by mass of papain and 4 parts by mass of TG enzyme to obtain a mixture;
s2: packaging the mixture in bags, and then performing ultra-high pressure sterilization to obtain a pickling bag; the pressure of the ultra-high pressure sterilization is 300MPa, the temperature is 23 ℃, and the sterilization time is 12 min.
EXAMPLE III
A flavoring bag for sweet and sour spare rib comprises a pickling bag and a sauce bag;
the pickling bag comprises the following components in parts by mass: 8 parts of cooking wine, 5 parts of ginger juice, 4 parts of lemon juice, 3 parts of papain and 1 part of TG enzyme;
the sauce bag comprises the following components in parts by mass: 420 parts of white granulated sugar, 220 parts of fructose, 130 parts of D-tagatose, 5 parts of brown sugar syrup, 50 parts of table vinegar, 10 parts of dark soy sauce, 1 part of xanthan gum, 2 parts of spice powder and 10 parts of yellow wine.
The brown sugar syrup used in this example was prepared by the following steps:
(1) mixing white granulated sugar and water according to a ratio of 10g to 3mL, and heating and melting at 220 ℃ to form black syrup;
(2) cooling black syrup to 60 deg.C, adding white granulated sugar, boiling water and lemon juice, stirring, and heating at 130 deg.C for 0.5 hr to obtain black syrup; the white granulated sugar, boiling water and lemon juice are respectively 200%, 60% and 1% of the black syrup.
The preparation of the seasoning packet in this example includes the preparation of a pickling packet and the preparation of a sauce packet, wherein,
the preparation of the sauce bag comprises the following steps:
s1: adding 1000 parts by mass of water into a jacketed kettle, heating to about 65 ℃, adding 420 parts by mass of white granulated sugar, 220 parts by mass of fructose, 130 parts by mass of D-tagatose, 1 part by mass of xanthan gum and 2 parts by mass of spice powder (1.5 parts by mass of powdery ginger powder and 0.5 part by mass of white pepper powder), stirring uniformly, heating to 200 ℃, starting decocting, starting stirring in the decocting process, and stirring and decocting for 30min to obtain a system A;
s2: cooling the system A to 60 ℃, adding 10 parts by mass of dark soy sauce, 50 parts by mass of table vinegar, 10 parts by mass of yellow wine and 5 parts by mass of brown sugar syrup, uniformly stirring, heating to 220 ℃, starting decocting, starting stirring in the decocting process, and stirring and decocting for 15min to obtain a system B;
s3: cooling the system B to 110 ℃, and continuously stirring and decocting for 10min to obtain a system C;
s4: conveying the system C to an emulsification pump by a pipeline for emulsification and crushing to achieve an emulsification effect; then the emulsified materials are conveyed to a homogenizer by a pipeline for full crushing and mixing to achieve the homogenizing effect; and packaging the homogenized material to obtain the sauce bag.
The preparation method of the pickled bag comprises the following steps:
s1: uniformly mixing 8 parts by mass of cooking wine, 5 parts by mass of ginger juice, 4 parts by mass of lemon juice, 3 parts by mass of papain and 1 part by mass of TG enzyme to obtain a mixture;
s2: packaging the mixture in bags, and then performing ultra-high pressure sterilization to obtain a pickling bag; the pressure of the ultra-high pressure sterilization is 300MPa, the temperature is 23 ℃, and the sterilization time is 12 min.
Comparative example 1
The sweet and sour spare rib seasoning comprises the following components in parts by mass: 80 parts of vegetable oil, 100 parts of white sugar (rock sugar), 80 parts of vinegar, 40 parts of cooking wine, 4 parts of monosodium glutamate and 15 parts of soy sauce.
Analysis of results
The sweetener of the sweet and sour spare ribs is prepared by compounding white granulated sugar, fructose and D-tagatose, the energy value and sweetness of the sweetener and the conventional white sugar in the embodiment of the invention are measured, and the results are listed in Table 1.
TABLE 1 energy values (KJ/100g) and sweetness levels of sucrose and sweeteners of the invention
Note: the sweetness is 1.0 at 20 deg.C in 15% sucrose water solution based on sucrose
As can be seen from the table, the compound sugar has the same sweetness as white sugar, but the energy value is reduced by about 25 percent, and the compound sugar serving as the sweetening agent of the sweet and sour spare ribs can reduce the heat while ensuring the taste, thereby being beneficial to the health of eaters.
The method for preparing the sweet and sour spare ribs by using the seasoning packet comprises the following steps:
(1) chopping about 1000g of spareribs, cleaning, adding about 40g of pickling materials in the pickling material bag, uniformly stirring, and pickling for 5-10 min;
(2) adding 100g of vegetable oil into a frying pan, frying until the vegetable oil is 8-year-old, adding the pickled spareribs and ginger slices, and frying until the surfaces of the spareribs and the ginger slices are slightly yellow;
(3) adding water (only by soaking spareribs) and about 150g of sauce in the sauce bag, stirring, boiling with strong fire, and stewing with slow fire for 10 min;
(4) boiling with strong fire to collect the sauce, and adding appropriate amount of semen Sesami when the sauce is viscous.
The method for preparing the sweet and sour spareribs by using the seasoning in the comparative example I comprises the following steps:
chopping 1000g of spareribs into small sections, cleaning, putting the spareribs in an iron pot, boiling the spareribs in the iron pot with strong fire, removing floating foams, adding about 150g of seasoning, covering the pot cover, boiling with medium fire for 45-60 min, uncovering the pot cover when the water is about to dry, changing the pot cover to small fire, and slightly stir-frying with a slice until the spareribs turn red.
And (3) inviting 10 sensory evaluators to evaluate and score the prepared sweet and sour spareribs, wherein the scoring standard is shown in table 2, the scores of the 10 sensory evaluators are averaged, and the scoring result is shown in table 3.
TABLE 2 evaluation method of sweet and sour spare ribs
TABLE 3 sensory Scoring results
As can be seen from Table 3, the sugar-vinegar spareribs with good color, smell and taste can be prepared by using the seasoning bag disclosed by the invention, and the pursuit of the public for the delicious food is met.
While the present invention has been described in detail with reference to the embodiments, it should not be construed as limited to the scope of the patent. Various modifications and changes may be made by those skilled in the art without inventive step within the scope of the appended claims.
Claims (10)
1. The sweet and sour spare rib seasoning packet is characterized in that: comprises a pickling bag and a sauce bag;
the pickling bag comprises the following components in parts by mass: 8-12 parts of cooking wine, 2-5 parts of ginger juice, 4-7 parts of lemon juice, 1-3 parts of papain and 1-4 parts of TG enzyme;
the sauce bag comprises the following components in parts by mass: 350-420 parts of white granulated sugar, 220-280 parts of fructose, 90-130 parts of D-tagatose, 5-10 parts of brown sugar syrup, 40-50 parts of table vinegar, 10-15 parts of dark soy sauce, 0.1-1 part of xanthan gum, 2-3 parts of spice powder and 5-10 parts of yellow wine.
2. The package of seasoned sweet and sour spare ribs of claim 1, wherein: the pickling bag comprises the following components in parts by mass: 10 parts of cooking wine, 3 parts of ginger juice, 5 parts of lemon juice, 2 parts of papain and 2 parts of TG enzyme.
3. The package of seasoned sweet and sour spare ribs of claim 1, wherein: the sauce bag comprises the following components in parts by mass: 400 parts of white granulated sugar, 250 parts of fructose, 100 parts of D-tagatose, 6 parts of brown sugar syrup, 45 parts of table vinegar, 12 parts of dark soy sauce, 0.2 part of xanthan gum, 2.5 parts of spice powder and 6 parts of yellow wine.
4. The seasoning packet for sweet and sour spare ribs according to claim 1 or 3, wherein: the spice powder comprises 70-80% of ginger powder and 20-30% of white pepper powder by mass.
5. The package of seasoned sweet and sour spare ribs of claim 4, wherein: the mass fraction of the ginger powder in the spice powder is 75%, and the mass fraction of the white pepper powder is 25%.
6. The seasoning packet for sweet and sour spare ribs according to claim 1 or 3, wherein: the brown sugar syrup is prepared by decocting white granulated sugar and lemon juice.
7. The package of claim 6, wherein the brown sugar syrup is prepared by:
(1) mixing white granulated sugar and water according to a ratio of 10g to 3-5 mL, and heating and melting at 200-220 ℃ to obtain black syrup;
(2) cooling the black syrup to 60-65 ℃, adding white granulated sugar, boiling water and lemon juice, uniformly stirring, and stirring and heating at 110-130 ℃ for 0.5-1 h to obtain black syrup; the added white granulated sugar, boiling water and lemon juice respectively account for 200-250%, 60-70% and 1-3% of the black syrup by mass.
8. The package of seasoned sweet and sour spare ribs of claim 7, wherein: the white granulated sugar, the boiling water and the lemon juice added in the step (2) of the black syrup preparation respectively account for 220%, 65% and 2% of the black syrup by mass.
9. The preparation method of the seasoning packet of sweet and sour spare ribs according to any one of claims 1 to 8, which comprises the preparation of a pickling packet and the preparation of a sauce packet, and is characterized in that:
the preparation of the sauce packet comprises the following steps:
s1: adding the white granulated sugar, the fructose, the D-tagatose, the xanthan gum and the spice powder into 1000 parts of water, stirring uniformly, and then stirring and decocting at 200-220 ℃ for 20-30 min to obtain a system A;
s2: cooling the system A to 60 ℃, adding the dark soy sauce, the table vinegar, the yellow wine and the brown sugar syrup according to the formula amount, uniformly stirring, and then stirring and decocting at 200-220 ℃ for 15-20 min to obtain a system B;
s3: reducing the temperature of the system B to 105-115 ℃, and continuously decocting for 10-15 min to obtain a system C;
s4: sequentially emulsifying and homogenizing the system C, and packaging to obtain a sauce bag;
the preparation method of the curing bag comprises the following steps:
s1: uniformly mixing the cooking wine, the ginger juice, the lemon juice, the papain and the TG enzyme according to the formula ratio to obtain a mixture;
s2: packaging the mixture in bags, and then performing ultra-high pressure sterilization to obtain a pickling bag; the pressure of the ultrahigh-pressure sterilization is 300MPa, the temperature is 23-28 ℃, and the sterilization time is 8-12 min.
10. The method for preparing the sweet and sour spare ribs by using the sweet and sour spare rib seasoning packet according to any one of claims 1 to 8 is characterized by comprising the following steps:
(1) chopping and cleaning the spareribs, adding the pickling materials in the pickling material bag, uniformly stirring and pickling for 5-10 min; the mass ratio of the spareribs to the marinade is 1000: 35-45;
(2) adding vegetable oil into a frying pan, heating to 8 deg.C, adding pickled spareribs, and parching to slight yellow surface; the mass ratio of the vegetable oil to the spareribs is 1: 10;
(3) adding sauce and water in the sauce bag, stirring, boiling with strong fire, and stewing with slow fire for 10 min; the mass ratio of the sauce to the spareribs is 1.4-1.6: 10;
(4) boiling with strong fire to collect the sauce, and taking out when the sauce is thick.
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Application publication date: 20191220 |