CN110934280A - Braised pot spicy sauce and preparation method and application thereof - Google Patents
Braised pot spicy sauce and preparation method and application thereof Download PDFInfo
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- CN110934280A CN110934280A CN201911370870.7A CN201911370870A CN110934280A CN 110934280 A CN110934280 A CN 110934280A CN 201911370870 A CN201911370870 A CN 201911370870A CN 110934280 A CN110934280 A CN 110934280A
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
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Abstract
The invention provides a stew pot spicy sauce and a preparation method and application thereof, and relates to the technical field of food seasonings, wherein the stew pot spicy sauce comprises the following raw materials: dark soy sauce, oyster sauce, salt, chicken essence, monosodium glutamate, tomato sauce, white spirit, capsicum oleoresin, honey, a composite emulsion colorant, ethyl maltol, white pepper, spices and drinking water; the preparation method comprises the following steps: preparing spice water; heating a raw material tank, adding semi-solid and liquid raw materials into the raw material tank while stirring according to the raw material proportion in the formula, slowly adding the solid materials, and continuously stirring; conveying the materials into a boiling pot, heating and stirring at the same time, and boiling at a high temperature; cooling, filling and packaging to obtain the finished product of the braised pot spicy sauce. The spicy sauce provided by the invention can be used for stewing seasoning, the range of food materials stewed by combining the spicy sauce with the food materials is wide, the spicy unique taste is provided, and the effects of balanced nutrition, freshness, fragrance, softness and tenderness are achieved after the spicy sauce is matched with the food materials.
Description
Technical Field
The invention relates to the technical field of food seasonings, in particular to a stew pot spicy sauce and a preparation method and application thereof.
Background
In a colloquial way, people take food as the day, diet is a basic condition for human survival, and with the continuous progress of society and the continuous improvement of living standard and living quality of people, the requirements of people on diet are not only simple as meeting physiological requirements, but also have higher requirements on color, aroma, taste and the like of food.
In order to meet the needs of people and adapt to the change of the market, a plurality of food seasonings with unique formulas and preparation methods are appeared on the market at present, and sauce is one of the common seasonings. During the process of making food, the sauce is added into the food, so that the flavor of the food can be effectively improved. Therefore, increasing the flavor of food products with their own unique sauces has become a means of increasing revenue for various large restaurants and food processors.
Generally, each merchant forms own unique taste due to own unique sauce formula and preparation method, so that the merchant forms unique praise and is widely popular. Such as drag on the sea, quack and quack etc. The braised spicy sauce is one of sauce materials, and has unique flavor due to the utilization of unique raw materials, formula and preparation method of the braised spicy sauce.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the stewing pot spicy and hot juice which provides a unique spicy and hot taste and achieves the effects of balanced nutrition, freshness, fragrance, softness and tenderness after being matched with food materials.
The invention also aims to provide a preparation method of the braised spicy sauce, which enables all components for preparing the spicy sauce to fully react at a specific time and a specific temperature, so that the fragrance of the spicy sauce is perfectly released, and the braised spicy sauce with the unique spicy taste is prepared.
The invention also aims to provide a use method of the stewing spicy and hot juice, and the stewing spicy and hot juice is used in the stewing food processing, so that the flavor of the stewing food can be effectively improved.
In order to achieve the first object, the invention provides the following technical scheme: the stewing pot spicy sauce comprises the following raw materials in parts by weight: 355-375 parts of dark soy sauce, 326-346 parts of oyster sauce, 82.6-102.6 parts of salt, 41.5-53.5 parts of chicken essence, 31.5-43.5 parts of monosodium glutamate, 30-42 parts of tomato sauce, 9-13 parts of white spirit, 7-11 parts of capsicum oleoresin, 7.5-9.5 parts of honey, 5-7 parts of composite emulsified colorant, 1.6-2.4 parts of ethyl maltol, 1.4-2.2 parts of white pepper, 0.9-1.5 parts of spice and 120-140 parts of drinking water.
By adopting the technical scheme, various ingredients are matched with each other, and the stewing pot spicy sauce with unique flavor is prepared by adding spices. The dark soy sauce is added to play a role in coloring and refreshing, especially when the dark soy sauce is stewed and braised. Straw mushroom dark soy sauce is one of dark soy sauce and is a classic representative of dark soy sauce, and the dark soy sauce is colored after being dripped for a few drops and does not turn black after being boiled for a long time.
The oyster sauce contains rich trace elements and various amino acids, can be used for supplementing various amino acids and trace elements, and mainly contains rich zinc elements; the variety of amino acids in the oyster sauce is as many as 22, wherein the content of glutamic acid is half of the total amount, the glutamic acid and nucleic acid form a main taste-giving body of the oyster sauce, and the higher the content of the glutamic acid and the nucleic acid is, the more delicious the taste of the oyster sauce is; in addition, the oyster sauce is rich in taurine, and can enhance various health-care functions such as human immunity and the like.
The required amount of salt for human bodies is generally 3-5 g per person per day, is one of the most important substances for human survival, and is also the most commonly used seasoning in cooking, the salt is added into the stewing pot spicy sauce mainly for adjusting the salinity of the stewing pot spicy sauce, and the amount of the added salt is directly related to the basic flavor of the stewing pot spicy sauce.
The chicken essence is prepared by adding chemical flavoring agents on the basis of monosodium glutamate, so that the chicken essence has natural and fresh fragrance, and can achieve the effect when being added into dishes, soup and wheaten foods in proper amount. It can not only increase the appetite of people, but also provide certain nutrition to the home seasoning.
The monosodium glutamate mainly comprises sodium glutamate, belongs to one of the most abundant natural nonessential amino acids, and has the main function of enhancing the delicate flavor of food.
The tomato sauce is often used as a cooking seasoning for fish, meat and other foods, and is a good seasoning for increasing color, adding acid, promoting freshness and fragrance. The tomato sauce has sour and sweet taste, and can stimulate appetite. The tomato paste contains B vitamins, dietary fibers, minerals, proteins, natural pectin and the like besides lycopene, and compared with fresh tomatoes, the nutritional ingredients in the tomato paste are easier to absorb by a human body.
The flavoring effect of white spirit is widely used in cooking dishes, mainly for removing fishy smell and enhancing flavor. The white spirit can increase the fragrance of food, remove fishy smell and greasiness, is rich in various nutrients necessary for human bodies, and can even reduce the damage of cooking to chlorophyll in vegetables. The white spirit mainly has the effects of removing the fishy and mutton smells of fish and meat, increasing the fragrance of dishes and being beneficial to fully permeating salty and sweet tastes into the dishes. Amino acid in the white spirit can be combined with sugar to form aromatic aldehyde, so that attractive fragrance is generated; the esters contained in the white spirit also have fragrance, so the yellow wine is added in the cooking process, the peculiar smell of dishes can be removed, and the fragrance is greatly increased; the white spirit also contains various vitamins and trace elements, and the nutrition of dishes is richer; when cooking dishes such as meat, poultry and eggs, the white spirit is added to permeate into food tissues and dissolve trace organic substances, so that the dishes are loose and tender.
The capsicum oleoresin can be used as flavoring, coloring, flavoring agent and health promoting adjuvant in food industry.
Honey is a food with rich nutrition, and fructose and glucose in the honey are easily absorbed by human body. The honey has certain curative effect on certain chronic diseases, is beneficial to cardiovascular patients after being taken frequently, has certain inhibiting effect on the formation of fatty liver, can quickly make up physical strength after being eaten, eliminates fatigue, enhances resistance to diseases, and also has the effects of sterilizing, treating insomnia and relaxing bowel.
Food emulsifiers are substances, also known as surfactants, which modify the surface tension between the various constituent phases of an emulsified system to form a homogeneous dispersion or emulsion. Or the food additive which can remarkably reduce the interfacial tension of oil-water two phases and generate an emulsification effect by adding a small amount of the substance which converts the liquid substance which is complementary and compatible into a uniform and disperse phase (emulsion).
The ethyl maltol serving as a flavor modifier and a flavoring agent is a food additive which is recognized by people to be safe, reliable, low in dosage and remarkable in effect, has a remarkable effect on improving and enhancing the flavor of food, coordinates the overall flavor characteristics of the product and can prolong the storage period of the food.
White pepper is one of the favorite seasonings of people. The main component of pepper is piperine, and also contains a certain amount of aromatic oil, crude protein, starch and soluble nitrogen, so that the pepper has the effects of removing fishy smell, removing greasiness and helping digestion, and the aromatic smell of the pepper can make people have a wide appetite and stimulate appetite; the pepper is warm in nature, has good relieving effect on stomach and abdomen psychroalgia and borborygmus diarrhea caused by stomach cold, can promote sweating, and can treat wind-cold type common cold; the pepper also has antiseptic and bacteriostatic effects, and can relieve botulism of fish and shrimp.
The spices refer to natural organic products with typical flavors such as fragrance and spice, or some essential oils extracted from plants (flowers, leaves, stems, roots, fruits or whole plants, etc.). The spice raw powder has antibacterial and antiseptic effects and also has special physiological and pharmacological effects. Some spices also have a considerable amount of substances to prevent oxidation.
The stew pot spicy sauce provided by the invention has unique spicy flavor, has the effects of coloring, refreshing, increasing aroma and removing fishy smell of food to be processed through the matching of the ingredients, and can promote the absorption of food materials on the spicy sauce after being matched with food materials, so that the food materials are balanced in nutrition, fresh, fragrant, soft and tender, and have the effect of stimulating appetite.
Further, the braised pot spicy sauce comprises the following raw materials in parts by weight: 360-370 parts of dark soy sauce, 331-341 parts of oyster sauce, 87.6-97.6 parts of salt, 44.5-50.5 parts of chicken essence, 34.5-40.5 parts of monosodium glutamate, 33-39 parts of tomato sauce, 10-12 parts of white spirit, 8-10 parts of capsicum oleoresin, 8-9 parts of honey, 5.5-6.5 parts of composite emulsifying colorant, 1.8-2.2 parts of ethyl maltol, 1.6-2.0 parts of white pepper, 1.05-1.35 parts of spice and 125-135 parts of drinking water.
Further, the spice comprises the following raw materials in parts by weight: 6-8 parts of angelica dahurica, 5.5-7.5 parts of cassia bark, 5-7 parts of long pepper, 5-7 parts of fennel, 5-7 parts of clove, 4.5-6.5 parts of nutmeg, 4.1-6.1 parts of orange peel, 4-6 parts of rhizoma kaempferiae, 4-6 parts of star anise, 4-6 parts of tsaoko amomum fruit, 3.5-4.5 parts of liquorice, 2.7-3.7 parts of bay leaf, 2.5-3.5 parts of galangal, 2-3 parts of fructus amomi and 1.5-2.5 parts of dried ginger.
By adopting the technical scheme, the radix angelicae dahuricae is an important member in the spice family, and is commonly used in various cooking processes such as stewing, sauce, burning, raking, stewing, braising, steaming, frying, roasting, pickling and the like, and the radix angelicae dahuricae can smell mutton and increase freshness to make meat tender. The cassia bark has special fragrance and pungent sweet taste, is fragrant, strengthens the stomach and promotes the appetite, and is a good seasoning product. Long Pepper has the functions of flavoring and perfuming, is mainly used for dishes such as cooking, baking, braising and the like, and is also one of the pot-stewed spices. The fennel is the seed of the herbaceous plant fennel and has the function of enhancing fragrance and relieving peculiar smell. The clove is prepared by drying the pedicel of the clove flower in the sun and is commonly used for seasoning and enhancing flavor. The nutmeg can also be used as flavoring in cooking, contains various volatile oils, contains a large amount of myristic acid, and has effects of promoting gastric secretion, gastrointestinal peristalsis, stimulating appetite, relieving flatulence and relieving pain after a small amount of myristic acid is ingested. Orange peel is widely used, and orange peel is used as a seasoning, so that the orange peel can be flavored and scented. The rhizoma kaempferiae can add fragrance and spice to food, remove fishy smell and relieve strange odor, and can greatly stimulate appetite of people. The aniseed can not only ensure the taste of the dish, but also improve the flavor and increase the fragrance. The tsaoko amomum fruit is used for cooking dishes, can remove fishy smell and mutton smell, improves the taste of the dishes, makes fish and meat taste better, can make beef and mutton fragrant and delicious, and can remove the mutton smell of beef and mutton; the tsaoko amomum fruit is pungent and warm in taste, and has the functions of warming middle-jiao and invigorating stomach, and promoting digestion and guiding qi downward. Licorice root is a flavoring agent, can remove bad taste in food materials, can blend various seasonings and food materials, plays a role of commander in the flavoring agent, makes the seasoning more uniform, and can play a role of reducing internal heat, so that eaters can not get inflamed after eating more meat. The laurel leaf has remarkable benefits for digestive system, can help open the appetite, dispel flatulence, soothe stomachache, nourish liver, tonify kidney and promote urine flow. The galangal is mainly used as a seasoning, such as preparing marinade, seasoning in dishes, flavoring and adding spice. Fructus Amomi has effects of removing odor and fishy smell of food material. The dried ginger has an aromatic and strong pungent smell and a refreshing flavor.
Most food materials in the spices are used as seasonings, the main effects of the spices are traditional Chinese medicinal materials, the traditional Chinese medicinal efficacies of the spices are supplemented on the basis that the spice water can play respective seasoning functions, the spice water is used for preparing spicy sauce, the seasoning effect of the braising pot spicy sauce on the food materials is better, the peculiar smell is removed, the fragrance is increased, and the braising pot food materials have better flavor.
Further, the spice comprises the following raw materials in parts by weight: 6.5 to 7.5 parts of angelica dahurica, 6 to 7 parts of cassia bark, 5.5 to 6.5 parts of long pepper, 5.5 to 6.5 parts of common fennel, 5.5 to 6.5 parts of clove, 5 to 6 parts of nutmeg, 4.6 to 5.6 parts of orange peel, 4.5 to 5.5 parts of rhizoma kaempferiae, 4.5 to 5.5 parts of star anise, 4.25 to 4.75 parts of tsaoko amomum fruit, 3.75 to 4.25 parts of liquorice, 2.95 to 3.45 parts of bay leaf, 2.75 to 3.25 parts of galangal, 2.25 to 2.75 parts of amomum villosum and 1.75 to 2.25 parts of dried ginger.
In order to achieve the second object, the invention provides the following technical scheme: a method for preparing stewing spicy sauce comprises the following steps,
(1) preparation of spice water: mixing the spices with purified water, heating and boiling, cooling, and filtering the spices to obtain spice water;
(2) mixing raw materials: heating a raw material tank, adding a semi-solid raw material and a liquid raw material into the raw material tank while stirring according to the raw material proportion in the formula, slowly adding a solid material, and continuously stirring;
(3) boiling: heating and stirring the material obtained in the step (2), and decocting at a high temperature;
(4) filling and packaging: and (4) cooling, filling and packaging the material obtained in the step (3) to obtain the finished product of the braised pot spicy and hot juice.
By adopting the technical scheme, the spice water is prepared firstly, and the spice is added into the raw materials for preparing the spicy sauce in the form of the spice water, so that the effect of the spice can be better exerted, and the interaction between the spice water and other food materials is promoted; in the process of mixing the raw materials, the semi-solid raw materials and the liquid raw materials are added firstly, and the solid raw materials are added after the semi-solid raw materials and the liquid raw materials are fully mixed, so that the raw materials can be better promoted to be better contacted and exert a synergistic effect.
Further, the heat conducting oil in the raw material tank in the step (2) is heated to 55-60 ℃.
By adopting the technical scheme, the temperature of the heat conduction oil is 55-60 ℃, so that the added semi-solid raw material can be more favorably melted, the full contact and reaction of the melted semi-solid raw material and the liquid raw material can be promoted, and respective functions can be better played.
Further, the stirring is continued for 3min-5min in the step (2).
By adopting the technical scheme, after all the raw materials are added, the raw materials are continuously stirred for 3-5 min, on one hand, the solid raw materials which are just added are boiled, and on the other hand, the solid raw materials are better contacted and reacted with the semi-solid raw materials and the liquid raw materials which are added before, so that respective functions are fully exerted.
Further, the high temperature state in the step (3) is 100-105 ℃, and the boiling time is 8-10 min.
By adopting the technical scheme, the mixed raw materials are heated to the temperature of 100-105 ℃, the boiling time is preferably 8-10 min, the boiling time is not too short or too long, the time is too short, the various raw materials cannot fully play the roles, the time is too long, and the fragrance and the delicate flavor of the spicy and hot juice are greatly influenced.
Further, the cooling temperature in the step (4) is 65-70 ℃.
By adopting the technical scheme, when the decocted spicy sauce is cooled to 65-70 ℃, the temperature is greatly reduced compared with the temperature during decoction, and in order to better ensure the freshness and the fragrance of the spicy sauce in the stew pot, the spicy sauce is selected to be filled and packaged at the moment.
In order to achieve the third object, the invention provides the following technical solutions: a method for using the braised spicy sauce in a pot, which is prepared by the preparation method of any one of claims 5 to 9 and is used for seasoning the braised pot.
By adopting the technical scheme, the stewing pot spicy sauce provided by the invention is used in a stewing pot, has a good seasoning effect, and enables stewing pot food materials to have a better flavor.
Compared with the prior art, the invention has the following beneficial effects:
the invention provides a stew pot spicy sauce and a preparation method and application thereof, and the raw materials of the spicy sauce comprise dark soy sauce, oyster sauce, salt, chicken essence, monosodium glutamate, tomato sauce, white spirit, capsicum oleoresin, honey, a compound emulsion colorant, ethyl maltol, white pepper powder, water and spices. The spicy sauce provided by the invention can be used for stewing seasoning, the range of food materials stewed by combining the spicy sauce with the food materials is wide, the spicy unique taste is provided, the effects of balanced nutrition, freshness, fragrance, softness and the like are achieved after the spicy sauce is matched with the food materials, and the beneficial effect of dietary homology is achieved.
Detailed Description
The invention provides a stew pot spicy sauce which comprises the following raw materials in parts by weight: 355-375 parts of dark soy sauce, 326-346 parts of oyster sauce, 82.6-102.6 parts of salt, 41.5-53.5 parts of chicken essence, 31.5-43.5 parts of monosodium glutamate, 30-42 parts of tomato sauce, 9-13 parts of white spirit, 7-11 parts of capsicum oleoresin, 7.5-9.5 parts of honey, 5-7 parts of composite emulsion colorant, 1.6-2.4 parts of ethyl maltol, 1.4-2.2 parts of white pepper, 6-8 parts of angelica dahurica, 5.5-7.5 parts of cassia bark, 5-7 parts of long pepper, 5-7 parts of fennel, 5-7 parts of clove, 4.5-6.5 parts of nutmeg, 4.1-6.1 parts of orange peel, 4-6 parts of rhizoma kaempferiae, 4-6 parts of anise, 4-6 parts of tsaoko amomum fruit, 3.5-4.5 parts of liquorice, 2.7-7.5 parts of laurel leaf, 3.5-2.5 parts of galangal and 3.5-2.5 parts of galangal, 2 to 3 parts of fructus amomi, 1.5 to 2.5 parts of dried ginger and 120 to 140 parts of drinking water.
The braised pot spicy sauce provided by the invention is prepared by the following method, and mainly comprises the following steps:
(1) weighing the following raw materials: weighing corresponding raw materials according to the raw material proportion in the formula;
(2) preparation of spice water: mixing the spices and purified water, heating and boiling until boiling, finishing the preparation of the spice water, cooling, and filtering the spices to obtain the spice water;
(3) mixing raw materials: heating the raw materials in a raw material tank to 55-60 ℃, sequentially adding the semi-solid raw materials, the liquid raw materials and the spice water obtained in the step (2) into the raw material tank while stirring according to the raw material proportion in the formula, slowly adding the solid raw materials, and continuously stirring for 3-5 min after all the materials are added;
(4) boiling: heating the mixed material obtained in the step (3) while stirring, heating to the temperature of 100-105 ℃, and decocting for 8-10 min at a high temperature;
(5) filling and packaging: and (4) cooling the material obtained in the step (4) to 65-70 ℃, filling according to corresponding specifications to obtain the finished product of the braised pot spicy sauce, and combining and packaging the filled semi-finished product.
The stewing spicy and hot sauce prepared by the preparation method and the raw materials in parts by weight is used for preparing stewing food, and the flavor of the stewing food can be effectively improved.
In the embodiment, the dark soy sauce is hypsizygus marmoreus dark soy sauce with the specification of 1.9L/barrel, and the manufacturer is Beijing Hewlett-packard-sourced commercial and trade company Limited; the oyster sauce is sheng lun oyster sauce with the specification of 500 ml/bottle, and the manufacturer is Beijing sheng lun food Co.Ltd; the salt is iodized refined salt with the specification of 50 kg/bag, and the manufacturer is Hebei Heqiangzheng commercial and trade company Limited; the chicken essence is a chicken essence seasoning with the specification of 1 kg/bag, and the manufacturer is Shanghai Zhongbao food Co., Ltd; the monosodium glutamate is sunflower monosodium glutamate with the specification of 25 kg/bag, and the manufacturer is Guilin flavor whole food Co., Ltd; the tomato sauce is Tianshan red tomato sauce with the specification of 4.5 kg/barrel, and the manufacturer is Xinjiang Hongtian food Co.Ltd; the white spirit is red star Erguotou spirit with the specification of 750 ml/bottle, and the manufacturer is Beijing Liguo good industry commerce and trade company Limited; the capsicum oleoresin specification is 5 kg/barrel, and the manufacturer is Star Biotechnology GmbH of North east of Hebei province; the honey is honey slurry, and the manufacturer is Shanxi Ruijie food Limited liability company; the compound emulsified colorant is a capsanthin food-grade natural colorant with the specification of 5 kg/barrel, and is produced by Yunnan flourishing Tianyuan limited company; the ethyl maltol is JX-ethyl maltol with the specification of 25 kg/barrel, and the manufacturer is Shanbei province Tianlihai essence and spice company Limited; the white pepper manufacturer is imported and exported trade company Limited in the Wanxiangyuan of Hainan; radix Angelicae Dahuricae, the producer is the Lianfu food Limited company of Xinghua city; cinnamon, the manufacturer is Dezhou city Xintong condiment Co., Ltd; long pepper, manufacturer is china seng vast scented tea limited; fennel, manufactured by Beijing Fulan spring food Co., Ltd; clove, manufactured by Shandong Shiyou food Co., Ltd; nutmeg, manufactured by texas telecommunications flavors, inc; orange peel, the manufacturer is Jiangsu Yuyue food Co., Ltd; kaempferia galanga, manufactured by zhuotao perfumery ltd, mn; anise, the manufacturer is the traditional Chinese medicine trade company of Nongling in Bozhou city; the grass fruit manufacturer is Boxin Tang food Co., Ltd, Bozhou city; licorice, a manufacturer is Wangpai food Co., Ltd, Taizhou city; bay leaves, manufacturer, Bozhou market Konghui pharmaceutical sales Limited; galangal, a producer is boxin tang food limited, mo zhou; fructus amomi is produced by the Bozhou city source Shengtang pharmaceutical Co Ltd; the dried ginger is produced by Qinxiangtang pharmaceutical industry Co Ltd in Bozhou city; the drinking water is purified drinking water.
The object of the present invention will be described in further detail below with reference to the sensory tests of examples 1 to 10, application examples and comparative examples.
Example 1:
the formulation of the raw materials of this example is shown in table 1, and comprises the following steps:
(1) weighing the following raw materials: weighing corresponding raw materials according to the raw material proportion in the formula;
(2) preparation of spice water: mixing the spices and purified water, heating and boiling until boiling, finishing the preparation of the spice water, cooling, and filtering the spices to obtain the spice water;
(3) mixing raw materials: heating the raw material tank to 60 ℃, sequentially adding the semi-solid raw material, the liquid raw material and the spice water obtained in the step (2) into the raw material tank while stirring according to the raw material proportion in the formula, slowly adding the solid raw material, and continuously stirring for 5min after all the materials are added;
(4) boiling: heating the mixed material obtained in the step (3) while stirring, heating to 105 ℃, and decocting for 10min at a high temperature;
(5) filling and packaging: and (4) cooling the material obtained in the step (4) to 70 ℃, filling according to corresponding specifications to obtain the finished product of the braised pot spicy and hot sauce, and combining and packaging the filled semi-finished products.
Examples 2 to 5:
examples 2-5 differ from example 1 in the raw material formulation, the raw material formulation of examples 2-5 is shown in table 1.
TABLE 1 ingredient ratio of the spicy and hot sauce for stew pot in examples 1-5
Example 6
The difference between the raw material formulation of this example and example 3 is that the following steps are included:
(1) weighing the following raw materials: weighing corresponding raw materials according to the raw material proportion in the formula;
(2) preparation of spice water: mixing the spices and purified water, heating and boiling until boiling, finishing the preparation of the spice water, cooling, and filtering the spices to obtain the spice water;
(3) mixing raw materials: heating the raw material tank to 55 ℃, sequentially adding the semi-solid raw material, the liquid raw material and the spice water obtained in the step (2) into the raw material tank while stirring according to the raw material proportion in the formula, slowly adding the solid raw material, and continuously stirring for 3min after all the materials are added;
(4) boiling: heating the mixed material obtained in the step (3) while stirring, heating to 100 ℃, and decocting for 8min at a high temperature;
(5) filling and packaging: and (4) cooling the material obtained in the step (4) to 65 ℃, filling according to corresponding specifications to obtain the finished product of the braised pot spicy and hot sauce, and combining and packaging the filled semi-finished products.
Example 7
The difference between the raw material formulation of this example and example 3 is that the following steps are included:
(1) weighing the following raw materials: weighing corresponding raw materials according to the raw material proportion in the formula;
(2) preparation of spice water: mixing the spices and purified water, heating and boiling until boiling, finishing the preparation of the spice water, cooling, and filtering the spices to obtain the spice water;
(3) mixing raw materials: heating the raw material tank to 60 ℃, sequentially adding the semi-solid raw material, the liquid raw material and the spice water obtained in the step (2) into the raw material tank while stirring according to the raw material proportion in the formula, slowly adding the solid raw material, and continuously stirring for 3min after all the materials are added;
(4) boiling: heating the mixed material obtained in the step (3) while stirring, heating to 100 ℃, and decocting for 8min at a high temperature;
(5) filling and packaging: and (4) cooling the material obtained in the step (4) to 65 ℃, filling according to corresponding specifications to obtain the finished product of the braised pot spicy and hot sauce, and combining and packaging the filled semi-finished products.
Example 8
The difference between the raw material formulation of this example and example 3 is that the following steps are included:
(1) weighing the following raw materials: weighing corresponding raw materials according to the raw material proportion in the formula;
(2) preparation of spice water: mixing the spices and purified water, heating and boiling until boiling, finishing the preparation of the spice water, cooling, and filtering the spices to obtain the spice water;
(3) mixing raw materials: heating the raw material tank to 60 ℃, sequentially adding the semi-solid raw material, the liquid raw material and the spice water obtained in the step (2) into the raw material tank while stirring according to the raw material proportion in the formula, slowly adding the solid raw material, and continuously stirring for 5min after all the materials are added;
(4) boiling: heating the mixed material obtained in the step (3) while stirring, heating to 100 ℃, and decocting for 8min at a high temperature;
(5) filling and packaging: and (4) cooling the material obtained in the step (4) to 65 ℃, filling according to corresponding specifications to obtain the finished product of the braised pot spicy and hot sauce, and combining and packaging the filled semi-finished products.
Example 9
The difference between the raw material formulation of this example and example 3 is that the following steps are included:
(1) weighing the following raw materials: weighing corresponding raw materials according to the raw material proportion in the formula;
(2) preparation of spice water: mixing the spices and purified water, heating and boiling until boiling, finishing the preparation of the spice water, cooling, and filtering the spices to obtain the spice water;
(3) mixing raw materials: heating the raw material tank to 60 ℃, sequentially adding the semi-solid raw material, the liquid raw material and the spice water obtained in the step (2) into the raw material tank while stirring according to the raw material proportion in the formula, slowly adding the solid raw material, and continuously stirring for 5min after all the materials are added;
(4) boiling: heating the mixed material obtained in the step (3) while stirring, heating to 105 ℃, and decocting for 8min at a high temperature;
(5) filling and packaging: and (4) cooling the material obtained in the step (4) to 65 ℃, filling according to corresponding specifications to obtain the finished product of the braised pot spicy and hot sauce, and combining and packaging the filled semi-finished products.
Example 10
The difference between the raw material formulation of this example and example 3 is that the following steps are included:
(1) weighing the following raw materials: weighing corresponding raw materials according to the raw material proportion in the formula;
(2) preparation of spice water: mixing the spices and purified water, heating and boiling until boiling, finishing the preparation of the spice water, cooling, and filtering the spices to obtain the spice water;
(3) mixing raw materials: heating the raw material tank to 60 ℃, sequentially adding the semi-solid raw material, the liquid raw material and the spice water obtained in the step (2) into the raw material tank while stirring according to the raw material proportion in the formula, slowly adding the solid raw material, and continuously stirring for 5min after all the materials are added;
(4) boiling: heating the mixed material obtained in the step (3) while stirring, heating to 105 ℃, and decocting for 10min at a high temperature;
(5) filling and packaging: and (4) cooling the material obtained in the step (4) to 65 ℃, filling according to corresponding specifications to obtain the finished product of the braised pot spicy and hot sauce, and combining and packaging the filled semi-finished products.
Application example
The braised chicken wing spicy and hot sauce obtained in the embodiment 1-10 is respectively used for manufacturing braised chicken wings, and the operation flow of the braised chicken wings comprises the following steps:
step 1: placing bottom oil, slightly scratching a bottom oil sealing film by using a bottom oil knife, slightly extruding the bottom oil, and directly inversely buckling the bottom oil in the center of the braising pot;
step 2: laying the base materials, namely laying the base materials in the base material tank at the bottom of a pot, wherein the base materials comprise 200g of garlic, 150g of onion, 150g of sweet potato, 75g of carrot, 50g of celery, 50g of green pepper, 50g of red pepper, 5 grains of red dates, 17 grains of medlar and 3 grains of cherry tomato;
and step 3: placing the main materials, placing the chicken wings with chicken skin facing upwards, and neatly stacking in a pot;
and 4, step 4: spreading flavoring, adding yellow wine and medicinal materials;
and 5: covering the pot cover;
step 6: stewing operation 1, turning on a power switch of an induction cooker, adjusting to P6, stewing for 3 minutes (water drops slide down); the color of the meat can be completely changed to be free from blood color when the meat is stewed for 4 to 6 minutes and stewed to be mature after being adjusted to the P5 level; and 7: juicing and pouring, namely stirring the spicy sauce prepared in the invention at a constant speed according to the same direction to juicing, holding the prepared spicy sauce by using a spoon, pouring the juice from the middle to two sides (pouring the left side and pouring the right side), wherein the thickness is uniform, the juice is uniformly thin and thick, and the coverage area of the juice reaches 90%;
and 8: stewing operation 2, adjusting the electromagnetic oven to P4 gear, stewing for 2min to make the juice material in a semi-molten state;
and step 9: adding herba Coriandri, stewing for 0.5-1min, and stewing to maturity.
According to the above steps, 10 kinds of braised chicken wings are obtained and cut into small pieces for evaluation by an evaluator.
Comparative example
The stewing spicy and hot juice is not added in the stewing prawn preparation, and the other preparation methods are the same as the stewing method of the application example.
Sensory test
Sensory tests were conducted on the applications and comparative examples of examples 1 to 10 described above
1. The evaluator selects: the store-entering customer 96 individuals were randomly selected as evaluators, and the evaluators were randomly divided into two groups of 48 individuals, the first group evaluated examples 1-5 and the second group evaluated examples 6-10.
2. Evaluation items: the braised chicken wings prepared in examples 1 to 10 were evaluated in terms of color, flavor, taste and body condition.
3. Evaluation criteria: sensory evaluation criteria as shown in table 2, the evaluation items can be scored as evaluation results by the evaluator after the evaluation.
TABLE 2 sensory evaluation criteria detailed rules
The evaluation results were counted, and the final results are shown in Table 3.
TABLE 3 sensory test results of examples 1-10 and comparative examples
As can be seen from the data in Table 3, by comparing the examples 1-10 with the comparative example, the application of the spicy sauce in the stew pan can better improve the color, aroma and taste of the stew pan food and obviously improve the flavor of the stew pan food; in addition, as can be seen from the comparison between examples 1 to 10, the formula and the preparation method of the braised spicy sauce have a great influence on the flavor of the braised spicy sauce.
Detection test
The spicy and hot juice sample in the example 1 is subjected to six index detection of moisture, edible salt, lead, total arsenic, sorbic acid and potassium salt thereof, benzoic acid and sodium salt thereof, GB5009.3-2016 (national food safety standard for moisture determination), GB5009.44-2016 (national food safety standard for chloride determination), GB5009.12-2017 (national food safety standard for lead determination), GB5009.11-2014 (national food safety standard for total arsenic and inorganic arsenic determination), GB5009.28-2016 (national food safety standard for benzoic acid, sorbic acid and saccharin sodium determination) are used as detection methods, GB2760-2014 (national food safety standard for food additives use), Q/SYH0001-JH 2019 (semi-solid compound seasoning) are used as judgment bases, and detection results are shown in Table 4.
TABLE 4 detection report of spicy and hot sauce sample in stew pan
From the above table, it can be known that the spicy and hot juice provided by the invention meets the standard requirements of GB2760-2014 national food safety standard food additive use standard and Q/SYHJH 0001-2019 semi-solid compound seasoning, and similarly, the spicy and hot juice obtained in the stew pot in the embodiments 2-10 meets the standard requirements of national food safety standard food additive use standard and Q/SYHJH 0001-2019 semi-solid compound seasoning.
The embodiments of the present invention are preferred embodiments of the present invention, and the scope of the present invention is not limited by these embodiments, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.
Claims (10)
1. The saucepan spicy sauce is characterized by comprising the following raw materials in parts by weight: 355-375 parts of dark soy sauce, 326-346 parts of oyster sauce, 82.6-102.6 parts of salt, 41.5-53.5 parts of chicken essence, 31.5-43.5 parts of monosodium glutamate, 30-42 parts of tomato sauce, 9-13 parts of white spirit, 7-11 parts of capsicum oleoresin, 7.5-9.5 parts of honey, 5-7 parts of composite emulsified colorant, 1.6-2.4 parts of ethyl maltol, 1.4-2.2 parts of white pepper, 0.9-1.5 parts of spice and 120-140 parts of drinking water.
2. The braised pot spicy sauce of claim 1, wherein the braised pot spicy sauce comprises the following raw materials in parts by weight: 360-370 parts of dark soy sauce, 331-341 parts of oyster sauce, 87.6-97.6 parts of salt, 44.5-50.5 parts of chicken essence, 34.5-40.5 parts of monosodium glutamate, 33-39 parts of tomato sauce, 10-12 parts of white spirit, 8-10 parts of capsicum oleoresin, 8-9 parts of honey, 5.5-6.5 parts of composite emulsifying colorant, 1.8-2.2 parts of ethyl maltol, 1.6-2.0 parts of white pepper, 1.05-1.35 parts of spice and 125-135 parts of drinking water.
3. The braised spicy sauce of claim 1, wherein the spice comprises the following raw materials in parts by weight: 6-8 parts of angelica dahurica, 5.5-7.5 parts of cassia bark, 5-7 parts of long pepper, 5-7 parts of fennel, 5-7 parts of clove, 4.5-6.5 parts of nutmeg, 4.1-6.1 parts of orange peel, 4-6 parts of rhizoma kaempferiae, 4-6 parts of star anise, 4-6 parts of tsaoko amomum fruit, 3.5-4.5 parts of liquorice, 2.7-3.7 parts of bay leaf, 2.5-3.5 parts of galangal, 2-3 parts of fructus amomi and 1.5-2.5 parts of dried ginger.
4. The braised spicy sauce of claim 2, wherein the spice comprises the following raw materials in parts by weight: 6.5 to 7.5 parts of angelica dahurica, 6 to 7 parts of cassia bark, 5.5 to 6.5 parts of long pepper, 5.5 to 6.5 parts of common fennel, 5.5 to 6.5 parts of clove, 5 to 6 parts of nutmeg, 4.6 to 5.6 parts of orange peel, 4.5 to 5.5 parts of rhizoma kaempferiae, 4.5 to 5.5 parts of star anise, 4.25 to 4.75 parts of tsaoko amomum fruit, 3.75 to 4.25 parts of liquorice, 2.95 to 3.45 parts of bay leaf, 2.75 to 3.25 parts of galangal, 2.25 to 2.75 parts of amomum villosum and 1.75 to 2.25 parts of dried ginger.
5. The method for preparing braised spicy sauce in pot of any one of claims 1 to 4, which is characterized by comprising the following steps:
preparation of spice water: mixing the spices with purified water, heating and boiling, cooling, and filtering the spices to obtain spice water;
mixing raw materials: heating a raw material tank, adding a semi-solid raw material and a liquid raw material into the raw material tank while stirring according to the raw material proportion in the formula, slowly adding a solid material, and continuously stirring;
boiling: heating and stirring the material obtained in the step (2), and decocting at a high temperature;
filling and packaging: and (4) cooling, filling and packaging the material obtained in the step (3) to obtain the finished product of the braised pot spicy and hot juice.
6. The preparation method of the braised spicy sauce of claim 5, wherein the preparation method comprises the following steps: and (3) heating the heat conducting oil in the raw material tank in the step (2) to 55-60 ℃.
7. The preparation method of the braised spicy sauce of claim 5, wherein the preparation method comprises the following steps: and (3) continuously stirring for 3-5 min in the step (2).
8. The preparation method of the braised spicy sauce of claim 5, wherein the preparation method comprises the following steps: the high temperature state in the step (3) is 100-105 ℃, and the boiling time is 8-10 min.
9. The preparation method of the braised spicy sauce of claim 5, wherein the preparation method comprises the following steps: the cooling temperature in the step (4) is 65-70 ℃.
10. A use method of the braised pot spicy sauce is characterized in that: the braised pot spicy sauce is prepared by the preparation method of any one of claims 5 to 9 and is used for braising pot seasoning.
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