CN110973567A

CN110973567A - Composite seasoning sauce for stew pan and preparation method and application thereof

Info

Publication number: CN110973567A
Application number: CN201911359018.XA
Authority: CN
Inventors: 黄耕
Original assignee: Beijing Huangjihuang Restaurant Management Co ltd
Current assignee: Beijing Huangjihuang Restaurant Management Co ltd
Priority date: 2019-12-25
Filing date: 2019-12-25
Publication date: 2020-04-10

Abstract

The invention discloses a composite seasoning sauce for a stew pan and a preparation method and application thereof, wherein the composite seasoning sauce comprises the following raw materials of soy sauce, oyster sauce, salt, monosodium glutamate, chicken essence seasoning, tomato sauce, rock candy, white spirit, honey, table vinegar, white pepper powder, water and spices; the preparation method comprises the following steps: boiling the spice and water, and then cooling and filtering the spice to obtain spice water; mixing soy sauce, oyster sauce, tomato sauce, white spirit, honey, vinegar, water and spice water, stirring, adding salt, monosodium glutamate, crystal sugar, chicken essence seasoning and white pepper powder, heating, decocting, and cooling to obtain the compound sauce. The composite seasoning sauce is used for the stew pot product, can be directly applied to standard stew pot production, and has the advantages that the food material obtained after the stew pot production has good taste, the original taste of the food material is kept, and the nutritive value is high. In addition, the preparation method has the advantages of simple process and suitability for industrial production.

Description

Composite seasoning sauce for stew pan and preparation method and application thereof

Technical Field

The invention relates to the technical field of food seasonings, in particular to a composite seasoning sauce for a stew pot and a preparation method and application thereof.

Background

The catering is an early open industry in China, the folk language says that people take the food as the day, the catering is used as a basic industry in China, the catering has existed for thousands of years, the catering industry in China is profound, and the catering industry in China is in a high-speed development period at present. However, Chinese catering also has the great characteristic of randomness of catering, cooks in many catering industries at present do not make dishes according to the personal experience and subjective judgment of the cooks, and how many dishes are put in one dish depends on the accumulated feeling and experience, so that subjective standardization is formed, and no objective standard exists. Certainly, with the accumulation of experience and technology of cooks, the standardization of a manager may be accurate, but the manager is only personal behavior after all, and no way is available to be generalized. In addition, in the catering industry, whether the past or the present is an unavoidable problem in the industry, namely the mobility of persons in the catering industry, at present, most domestic catering presses main competitive chips on a chef, the chef tries to attract customers through the good skills of the chef, and if the chef jumps, the customers feel that the tastes are not right in one day, the customers do not want to be on the spot, and the business conditions of the catering can be immediately cooled down. That is to say, the taste of the traditional catering is not uniform due to the randomness of the catering and the mobility of the people in China, and the traditional catering is mainly limited by chefs, which is the reason that the traditional Chinese catering cannot be done with strong work and even the brand is moved abroad.

Therefore, the food and beverage standardization is of great importance to the development of the food and beverage industry, especially to the fact that food and beverage can go abroad and go to the world, for example, typical food and beverage enterprises of western fast food such as McDonald's labor, Kendeji, and the like, the standardization is always used as the core of the development and operation of enterprise products, so that a food and beverage empire covering the whole world is created, and Chinese food and beverage becomes a necessary way for the whole country and even the whole world. The catering standardization comprises various aspects including management standardization, service standardization and product standardization, namely staff are trained according to the SOP under the condition that no professional chef guides the product on site, product manufacturing can be completed, the appearance, the temperature, the taste and the flavor can be combined with the final product standard, and meanwhile, in the peak period, all staff can be ensured to be effectively executed according to the standard, which is the true catering standardization.

Aiming at the problems in the traditional catering, a three-juice stewing pot is provided in yellow and magnificent manner, which is mainly stewed and is supplemented with instant-boiling, the method mainly comprises the steps of adding base oil, adding bottom materials and main materials, stewing, adding prepared sauce, stewing, cooking in situ by waiters, breaking the inherent mode of 'front hall and back kitchen' of Chinese food, cooking can be completed on a dining table in the whole process, seasoning does not need to be prepared in situ, and the cooking can be completed according to a fixed flow and the addition of prepared seasonings, so that the three-no mode of 'no oil smoke, no chef and no repeated use of food materials' is realized, the pot is transparent, visualized and high, the standardization of catering manufacturing is completed, and the pot has important significance for the catering industry. The taste of the final stewing pot finished product is determined by the direct influence of the seasoning added in the process, and a seasoning is required to be developed in a targeted way aiming at the stewing pot manufacturing method under the standardized mode so as to meet the requirement that the final standardized operation finished product can meet the popular taste.

Disclosure of Invention

Aiming at the defects in the prior art, the first purpose of the invention is to provide the composite seasoning sauce for the stew pot, which has the advantages that the composite seasoning sauce can be directly applied to the standard stew pot production, the finished product obtained after the stew pot production has good taste, the original taste of food materials is kept, and the nutritional value is high.

The second purpose of the invention is to provide a preparation method of the composite sauce for the stew pan, which has the advantages of simple process and suitability for industrial production.

The third purpose of the invention is to provide the application of the composite sauce for the stew pan, which has the advantages of suitability for standard stew pan manufacture and simple and easy operation of the application method.

In order to achieve the first object, the invention provides the following technical scheme: a composite seasoning sauce for a stewing pot is prepared from the following raw materials, by weight, 400 parts of 350-fold sauce, 350 parts of 310-fold oyster sauce, 85-100 parts of salt, 28-38 parts of monosodium glutamate, 80-95 parts of chicken essence seasoning, 28-37 parts of tomato sauce, 8-15 parts of rock candy, 6-15 parts of white spirit, 3-8 parts of honey, 2-7 parts of vinegar, 1-3.2 parts of white pepper powder, 30-45 parts of water and 8-12 parts of spice.

By adopting the technical scheme, the soy sauce is a seasoning produced by using the raw materials such as soybean and wheat and through the processes of raw material pretreatment, starter propagation, fermentation, oil leaching and leaching, heating preparation and the like, the nutrition is extremely rich, the main nutritional components comprise amino acid, soluble protein, sugar, acid and the like, the soy sauce is used in sauce for seasoning and is then used for processing food materials, the color and luster of the food materials can be increased or changed, the taste of the food materials can be increased or improved, the appetite is increased, the unique taste is provided, in addition, the soy sauce can generate a natural anti-oxidation component, and the anti-cancer and cancer-prevention effects are achieved.

Oyster sauce is a seasoning prepared by decocting oyster (oyster), and is prepared by taking oyster , oyster archives which is called sea bottom milk as a raw material, cooking, taking juice, concentrating, and adding auxiliary materials for refining. The oyster sauce has the function of improving freshness and seasoning when being used for seasoning sauce, contains rich trace elements and various amino acids, can be used for supplementing various amino acids and trace elements, mainly contains rich zinc elements, and is a preferred dietary seasoning for people who lack zinc; the oyster sauce contains amino acids with a harmonious and balanced content, is rich in taurine, and can enhance the immunity of human bodies.

Monosodium glutamate is a delicate flavor seasoning used in cooking, is chemically named as monosodium glutamate, is prepared from soybean, wheat flour and other positions with higher protein content by a starch fermentation method, contains a small amount of table salt besides the monosodium glutamate, is easy to dissolve in water, is used for seasoning sauce, can provide thick delicate flavor, is used together with the table salt, is fresher in taste, and cannot eat the delicate flavor of the monosodium glutamate if the table salt is added in a large amount. The monosodium glutamate is alkaline and can cause chemical reaction in an acidic system, so that the taste is changed, and through a large number of experiments, the inventor adopts the mixture ratio provided by the invention to be matched with the raw materials such as the table salt, the table vinegar and the like, and finally provides the seasoning sauce with unique taste for cooking food materials, and the seasoning sauce is fresh and fragrant in taste and is compounded with the taste of the public.

The chicken essence seasoning is prepared by mixing and drying flavoring agents such as monosodium glutamate, edible salt, chicken/chicken bone powder or concentrated extract thereof, flavor nucleotide disodium and other auxiliary materials as raw materials, with or without spices and/or edible spices, and the like.

The tomato sauce is a sauce-shaped concentrated product of tomatoes, is prepared by taking ripe red tomatoes as raw materials, crushing, pulping, peeling, concentrating seeds, canning and sterilizing, has the unique flavor of tomatoes, can change the color and the taste of food materials and provide the flavor of the tomatoes, is matched with the raw materials such as soy sauce and the like to provide unique sauce flavor, and nutrient substances in the tomato sauce comprise vitamin B, dietary fiber, mineral substances, protein, natural pectin and the like besides lycopene, and nutrient components in the tomato sauce are easier to absorb by a human body.

The crystal sugar can increase sweetness, and is rich in copper, carbohydrate and vitamin A, wherein the copper has important influence on the development and functions of blood, central nervous system, immune system, skin, brain, liver, heart and other viscera. The carbohydrate constitutes an important substance of the organism, the fat metabolism is regulated, the dietary fiber is provided, and the rock sugar has higher nutritional value; is rich in vitamin A, and has effects of protecting airway epithelium, improving immunoglobulin function, and preventing airway infection. Nourish yin and moisten lung, remove lung dryness and lung heat, and make people breathe smoothly and comfortably. The rock sugar has high nutrition medium, high medicinal effect value, and effects of promoting fluid production, quenching thirst, eliminating phlegm, relieving cough, clearing heat, moistening lung, removing fat, and lowering blood pressure.

The white spirit is used in the seasoning sauce to mainly play roles of removing fishy and mutton smells and removing greasiness, the seasoning sauce made of the white spirit is used for food, the ester fragrance and the mellow fragrance of the white spirit are quite harmonious with the fragrance of dishes, and when the white spirit is used for cooking, the fragrance of the dishes can be enhanced, and the inherent fragrance of the foods can be induced and volatilized through the volatilization of ethanol, so that the fragrance of the dishes is excessive and full of fragrance. The white spirit also contains various polysaccharide flavor development substances, has high amino acid content, can add delicate flavor when being used for cooking, and ensures that dishes have aromatic and rich flavor.

The honey is a natural food, contains various inorganic salts, vitamins, iron, calcium, copper, manganese, potassium, phosphorus and other organic acids with similar concentration to human serum, trace elements beneficial to human health, fructose, glucose, amylase, oxidase, reductase and the like, has the effects of nourishing, moistening and detoxifying, can be absorbed by human bodies without being digested, has good health-care and nutritional effects, has higher nutritional value compared with cane sugar, has excellent sterilization effect and detoxification effect, has higher medicinal value, is used as a sweet seasoning, has special seasoning effect, mainly shows that the taste is improved and corrected, the stimulation of spicy taste and astringent taste is inhibited, the savory and mellow taste of salty taste is increased, the bitter taste is alleviated, and the seasoning sauce is used for cooking to make dishes soft and mellow.

The vinegar is a fermented sour liquid seasoning, can adjust the sour and the integral flavor of the sauce, has a disinfection effect, and has a drug effect, the white pepper powder and the white pepper are dry nearly mature fruits of pepper of Piperaceae, the main component of the pepper is piperine, and also contains a certain amount of aromatic oil, crude protein, starch and soluble nitrogen, and has the effects of removing fishy smell, removing greasiness and aiding digestion, and the pepper also has the effects of antisepsis and bacteriostasis.

Because the tastes and the effects of the raw materials in the seasoning product are mutually influenced, through a large number of experiments of an inventor, the seasoning sauce prepared by adopting the raw materials with a specific proportion has unique fragrance, can meet the tastes of mass consumers, adopts materials with higher medicinal value as the raw materials, realizes homology of medicine and food, provides delicious food and has higher medicinal effect and nutritive value.

The invention is further configured to: the composite seasoning sauce for the stew pot is prepared from the following raw materials, by weight, 365-385 parts of soy sauce, 325-340 parts of oyster sauce, 90-95 parts of salt, 31-35 parts of monosodium glutamate, 85-90 parts of chicken essence seasoning, 31-35 parts of tomato sauce, 10-13 parts of rock candy, 8-13 parts of white spirit, 4-6 parts of honey, 3-5 parts of vinegar, 1.5-2.5 parts of white pepper powder, 35-40 parts of water and 9-11 parts of spice.

The invention is further configured to: the soy sauce comprises light soy sauce and straw mushroom dark soy sauce in a mass ratio of 1 (3-5).

By adopting the technical scheme, the straw mushroom is a delicious edible fungus, the straw mushroom dark soy sauce is formed by adding fresh sun-cured straw mushroom juice into high-quality dark soy sauce and concentrating the straw mushroom juice by exposing and sun, so that the straw mushroom dark soy sauce has unique mushroom type fragrance on the basis of the original soy sauce fragrance, and the delicate flavor substances in the straw mushroom are more added with the freshness-improving function of the dark soy sauce, so that the straw mushroom dark soy sauce is very special in color-enhancing freshness-improving effect and is more delicious. The dark soy sauce is salty and is used for color improvement, the light soy sauce is used for freshness improvement, and the dark soy sauce and the light soy sauce are matched according to the proportion, so that the finally obtained seasoning sauce has unique taste.

The invention is further configured to: the composite seasoning sauce for the stew pot is prepared from the following raw materials, by weight, 300 parts of straw mushroom dark soy sauce, 78.75 parts of light soy sauce, 331.25 parts of oyster sauce, 91.25 parts of salt, 33.75 parts of monosodium glutamate, 87.25 parts of chicken essence seasoning, 33.75 parts of tomato sauce, 11.25 parts of rock candy, 10.25 parts of white spirit, 5 parts of honey, 4.4 parts of table vinegar, 1.9 parts of white pepper powder, 38.75 parts of water and 10 parts of spice.

The invention is further configured to: 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 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 laurel 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.

By adopting the technical scheme, the addition of the radix angelicae can remove the smell of mutton and increase the freshness, so that the meat is 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. The long pepper has the functions of flavoring and fragrance enhancing, and the fennel is the seed of the herbaceous plant fennel, and has the functions of enhancing fragrance and removing 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.

The spice prepared by adopting the raw materials has special mixed fragrance, can endow food flavor, has better flavoring effect on braising pot food materials, removes peculiar smell, increases fragrance and spice, provides unique sauce fragrance, has high medicinal value, can provide unique fragrance, has higher medicinal value when being used for providing unique fragrance, realizes homology of medicine and food, is beneficial to health, has excellent antioxidant effect and antibacterial and antiseptic effects, has long shelf life, does not need to add a preservative, is beneficial to body health, and meets the concept of 'eating health' of modern people.

The invention is further configured to: the spice comprises the following raw materials in parts by weight: 7.0 parts of angelica dahurica, 6.5 parts of cassia bark, 6.0 parts of long pepper, 6.0 parts of common fennel, 6.0 parts of clove, 5.5 parts of nutmeg, 5.1 parts of orange peel, 5.0 parts of rhizoma kaempferiae, 5.0 parts of star anise, 4.5 parts of tsaoko amomum fruit, 4.0 parts of liquorice, 3.2 parts of laurel leaf, 3.0 parts of galangal, 2.5 parts of fructus amomi and 2.0 parts of dried ginger.

In order to achieve the first object, the invention provides the following technical scheme: a preparation method of a composite seasoning sauce for a stew pot comprises the following steps:

preparing spice water: boiling the spice and water, and then cooling and filtering spice solids to obtain spice water;

preparing the composite seasoning sauce: mixing soy sauce, oyster sauce, tomato sauce, white wine, honey, vinegar, water and spice water at 58-65 deg.C, stirring, adding salt, monosodium glutamate, crystal sugar, chicken essence flavoring and white pepper powder, stirring for 4-6min, heating to 100 plus 105 deg.C, decocting for 7-15min, cooling to 68-72 deg.C, and packaging to obtain the compound sauce.

By adopting the technical scheme, the preparation method for preparing the sauce is simple and easy to operate, and industrial production is easy to realize.

In order to achieve the first object, the invention provides the following technical scheme: an application of a composite seasoning sauce for a stew pan, wherein the prepared composite seasoning sauce is applied to the stew pan.

By adopting the technical scheme, when the composite seasoning sauce prepared by the invention is used for a braising pot, the composite seasoning sauce can be directly poured on food materials and then braised, the operation process is simple and easy, the standard operation of the braising pot is easy to realize, the delicate fragrance of the seasoning sauce is combined with the advantages of the braising pot process, namely, no water is added in the braising pot, the food is braised by completely depending on the self moisture of the food, the self original taste of the food is kept, the self original taste of the food is combined with the seasoning sauce, the self taste of the food is kept, the unique delicate fragrance is generated, and the taste of public consumers is met.

In conclusion, the invention has the following beneficial effects:

1. the seasoning sauce prepared by adopting the raw materials in a specific ratio has unique fragrance, can meet the taste of mass consumers, adopts materials with higher medicinal value as the raw materials, realizes homology of medicine and food, and has higher medicinal effect and nutritive value while providing delicious food;

2. the preparation method provided by the invention comprises the steps of mixing the semi-solid raw materials and the liquid raw materials at a low temperature, then adding the solid materials, and then decocting, so that the mixing of the raw materials is facilitated, the Maillard reaction can be carried out between the soy sauce, the rock sugar and the honey at a high temperature, and the seasoning sauce prepared by the final preparation method has unique color and fragrance, is simple and easy to operate, and is easy to realize industrial production;

3. when the composite sauce prepared by the invention is used for a braising pot, the composite sauce can be directly poured onto food materials and then braising is carried out, the operation process is simple and easy, the standard operation of the braising pot is easy to realize, the freshness and the fragrance of the sauce are combined with the advantages of the braising pot process, namely, no water is added in the braising pot, the sauce is braised by completely depending on the self water of food, so that the food keeps the self original taste, and the self original taste of the food is combined with the sauce, thereby not only keeping the self taste of the food, but also generating the unique freshness and fragrance and meeting the taste of common consumers.

Detailed Description

The present invention will be described in further detail with reference to examples.

The raw materials involved in the invention are all commercially available, and the dark soy sauce is the dark soy sauce of Lejinji brand straw mushroom, and the commodity number is 1078112; the light soy sauce is gold-labeled light soy sauce of Haitian brand, and the commodity number is 743688; the oyster sauce is sheng lun oyster sauce, and the manufacturer is Beijing sheng lun food Co.Ltd; the salt is iodized refined salt, and the manufacturer is Hebei Guihe Heyi Hezheng commercial and trade company Limited; the chicken essence seasoning manufacturer is Shanghai Zhongbao food Co., Ltd; monosodium glutamate is obtained from water caltrop monosodium glutamate of two flower leopards, and is numbered 55228280020; the tomato sauce is Tianshan red tomato sauce, and the manufacturer is Xinjiang Hongtian food Co.Ltd; the crystal sugar is single crystal sugar purchased from Ganjiang garden and has a commodity number of 4258041; the white spirit is red star Erguotou spirit, and the manufacturer is Beijing Liguo good industry commercial and trade company Limited; the honey is honey slurry, and the manufacturer is Shanxi Ruijie food Limited liability company; the vinegar is aged mature vinegar of Haitian, and the product number is 7227894; the white pepper powder 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, Bozhou.

Examples

Example 1

A preparation method of a composite seasoning sauce for a stew pot comprises the following steps:

s1, preparing spice water: mixing 7.0kg of radix angelicae, 6.5kg of cinnamon, 6.0kg of long pepper, 6.0kg of fennel, 6.0kg of clove, 5.5kg of nutmeg, 5.1kg of orange peel, 5.0kg of rhizoma kaempferiae, 5.0kg of anise, 4.5kg of tsaoko amomum fruit, 4.0kg of liquorice, 3.2kg of laurel leaf, 3.0kg of galangal, 2.5kg of fructus amomi and 2.0kg of dried ginger to obtain spice, decocting 10kg of spice and 38.75kg of water to boil, and cooling and filtering spice solid to obtain spice water;

s2, preparing the composite seasoning sauce: adding 300kg of straw mushroom dark soy sauce, 78.75kg of light soy sauce, 331.25kg of oyster sauce, 33.75kg of tomato sauce, 10.25kg of white spirit, 5kg of honey, 4.4kg of vinegar, 38.75kg of water and 10kg of spice water into a reaction tank heated to 60 ℃, mixing and stirring, then adding 91.25kg of salt, 33.75kg of monosodium glutamate, 11.25kg of rock candy, 87.25kg of chicken essence seasoning and 1.9kg of white pepper powder under the stirring condition, stirring for 5min, heating to 105 ℃, decocting for 10min, then cooling to 70 ℃, and filling to obtain the compound seasoning sauce.

Example 2

A method for preparing a composite sauce for a stew pan, which is carried out according to the method in the embodiment 1, except that the raw materials are configured as in the following table 1, and in the step S1 of configuring spice water, spices are prepared from the following raw materials: 6.5kg of radix angelicae, 6kg of cinnamon, 5.5kg of long pepper, 5.5kg of fennel, 5.5kg of clove, 5kg of nutmeg, 4.6kg of orange peel, 4.5kg of rhizoma kaempferiae, 4.5kg of star anise, 4.25kg of tsaoko amomum fruit, 3.75kg of liquorice, 2.95kg of laurel leaf, 2.75kg of galangal, 2.25kg of fructus amomi and 1.75kg of dried ginger.

Example 3

A method for preparing a composite sauce for a stew pan, which is carried out according to the method in the embodiment 1, except that the raw materials are configured as in the following table 1, and in the step S1 of configuring spice water, spices are prepared from the following raw materials: 7.5kg of angelica dahurica, 7kg of cassia, 5.5kg of long pepper, 6.5kg of fennel, 6.5kg of clove, 6kg of nutmeg, 5.6kg of orange peel, 5.5kg of rhizoma kaempferiae, 5.5kg of star anise, 4.75kg of tsaoko amomum fruit, 4.25kg of liquorice, 3.45kg of laurel leaf, 3.25kg of galangal, 2.75kg of amomum villosum and 2.25kg of dried ginger.

Examples 4 to 9

A method for preparing a composite sauce for a stew pan was carried out according to the method in example 1, except that the raw materials were configured as in table 1 below.

Table 1:

example 10

s2, preparing the composite seasoning sauce: adding 300kg of straw mushroom dark soy sauce, 78.75kg of light soy sauce, 331.25kg of oyster sauce, 33.75kg of tomato sauce, 10.25kg of white spirit, 5kg of honey, 4.4kg of vinegar, 38.75kg of water and 10kg of spice water into a reaction tank heated to 58 ℃, mixing and stirring, then adding 91.25kg of salt, 33.75kg of monosodium glutamate, 11.25kg of rock candy, 87.25kg of chicken essence seasoning and 1.9kg of white pepper powder under the stirring condition, stirring for 4min, heating to 100 ℃, decocting for 15min, cooling to 68 ℃, and filling to obtain the composite seasoning sauce.

Example 11

s2, preparing the composite seasoning sauce: adding 300kg of straw mushroom dark soy sauce, 78.75kg of light soy sauce, 331.25kg of oyster sauce, 33.75kg of tomato sauce, 10.25kg of white spirit, 5kg of honey, 4.4kg of vinegar, 38.75kg of water and 10kg of spice water into a reaction tank heated to 65 ℃, mixing and stirring, then adding 91.25kg of salt, 33.75kg of monosodium glutamate, 11.25kg of rock candy, 87.25kg of chicken essence seasoning and 1.9kg of white pepper powder under the stirring condition, stirring for 6min, heating to 105 ℃, decocting for 7min, cooling to 72 ℃, and filling to obtain the composite seasoning sauce.

Comparative example 1

A preparation method of a composite sauce for a stew pot is carried out according to the method in the embodiment 1, except that tomato sauce is not added in the raw materials.

Comparative example 2

A preparation method of a composite sauce for a stew pan is carried out according to the method in the embodiment 1, and the difference is that the addition amount of tomato sauce in raw materials is 25 kg.

Comparative example 3

A preparation method of a composite sauce for a stew pot is carried out according to the method in the embodiment 1, and the difference is that the addition amount of tomato sauce in raw materials is 40 kg.

Comparative example 4

adding 300kg of straw mushroom dark soy sauce, 78.75kg of light soy sauce, 331.25kg of oyster sauce, 33.75kg of tomato sauce, 10.25kg of white spirit, 5kg of honey, 4.4kg of vinegar, 38.75kg of water and 10kg of spice water into a reaction tank heated to 60 ℃, mixing and stirring, then adding 91.25kg of salt, 33.75kg of monosodium glutamate, 11.25kg of rock candy, 87.25kg of chicken essence seasoning and 1.9kg of white pepper powder under the stirring condition, stirring for 5min, heating to 105 ℃, decocting for 10min, then cooling to 70 ℃, and filling to obtain the compound sauce, wherein the spice is the spice extract obtained in the step D in the processing method of the hericium erinaceus seasoning juice with the application publication number of CN 105053943A and the name of the invention.

Application example

The composite sauce prepared in the examples 1 to 11 and the comparative examples 1 to 4 is applied to the preparation of the Huang three-juice stew pot, and the specific operation flow is as follows:

(1) placing base oil, cutting the base oil sealing film by using a base oil knife, extruding the base oil and placing the yellow and brilliant base oil into a pot;

(2) placing a bottom material, and flatly spreading the bottom material, wherein the bottom material comprises 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 date, 17 grains of medlar and 3 grains of cherry tomato;

(3) putting the main materials, placing the chicken wings with the chicken skins upward, and orderly stacking along the pot edge on one side; then the fresh shrimps are orderly arranged in the same direction, and the shrimp tails face to the center of the pan; finally, lightly twisting the barbeque fish fillets by hands, uniformly spreading the barbeque fish fillets in a pot, and placing a combined pot;

(4) spreading flavoring, adding yellow wine and medicinal materials;

(5) covering the pot cover;

(6) braising operation 1: turning on a power switch of the induction cooker, adjusting to a P6 gear, and stewing for 3 minutes (when water drops slide downwards); 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;

(7) juicing and pouring: the left hand takes up the pot containing the sauce prepared in the examples 1-10 and the comparative examples 1-4, the right hand takes up the spoon, the uniform stirring is carried out according to the same direction, the gear of the induction cooker is adjusted to P1, the pot cover is lifted for 1-2 cm, the beaten juice is contained by the spoon, the middle part is firstly carried out, then the two sides are firstly carried out (the left side is poured firstly, then the right side is poured), the thickness is uniform, three spoons are formed, and the juice covering area reaches 90%;

(8) braising operation 1: covering the pot cover, adjusting the electromagnetic oven to P4, and stewing for 2 minutes to make the juice material in a semi-molten state;

(9) adding caraway: adjusting the electromagnetic oven to P1, lifting the pot cover for 1-2 cm, and spreading coriander on the main material; covering the pot cover, adjusting the electromagnetic oven to P3, and stewing for 30 seconds to 1 minute;

step 14: mature stewing pot

And (5) modulating the electromagnetic oven to a P1 gear, shoveling the pot, gathering the pot shape, and stewing to finish.

Performance detection

1. Sensory Property testing

The compound sauce prepared in the embodiments 1 to 11 of the invention is used in the application examples as a test group, the compound sauce prepared in the comparative examples 1 to 4 is used in the application examples as a control group, the three-sauce stewing pot is carried out by adopting the application method, the operation of juicing and juicing in the step (7) is not carried out in the operation step as a blank group, 20 volunteers are randomly selected in each group to carry out sensory evaluation on the color, the fragrance and the taste of the prepared stewing pot, the sensory evaluation is an average value, the specific sensory evaluation standard is shown in the following table 2, and the evaluation result is shown in the following table 3.

TABLE 2 sensory evaluation criteria

TABLE 3 sensory evaluation results

Evaluation item	Color and luster	Fragrance	Taste of the product	Total score
					Example 1	28	28	36	92
Example 2	26	25	34	85
					Example 3	25	25	32	82
Example 4	23	24	32	79
					Example 5	21	23	30	74
Example 6	27	23	33	83
					Example 7	27	20	31	78
Example 8	23	25	34	82
					Example 9	24	22	31	77
Example 10	23	24	32	79
					Example 11	24	23	33	80
Comparative example 1	17	19	24	60
					Comparative example 2	20	20	25	65
Comparative example 3	18	17	20	55
					Comparative example 4	19	19	22	60
Blank group	14	15	17	46

As can be seen from table 4 above, the composite seasoning sauce prepared from the raw materials in a specific ratio in the invention is used for stewing pot products, so that the color, aroma and taste of food materials can be improved, the original taste of food is combined with the seasoning sauce, the taste of the food is retained, the unique fresh aroma is generated, and the taste of common consumers is satisfied.

2. Physical and chemical property detection

The moisture content of the composite seasoning sauce prepared in example 1 was measured according to GB 5009.3-2016 "measurement of moisture content in national food safety standard", the chloride content of the composite seasoning sauce was measured according to GB 5009.44-2016 "measurement of chloride in national food safety standard", the lead content of the composite seasoning sauce was measured according to GB 5009.12-2017 "measurement of lead in national food safety standard", the total arsenic and inorganic arsenic content of the composite seasoning sauce was measured according to GB 5009.11-2014 "measurement of total arsenic and inorganic arsenic in national food safety standard", and the potassium and sodium salts of sorbic acid and benzoic acid were measured according to GB5009.28-2016 "measurement of benzoic acid, sorbic acid and sodium saccharin in national food safety standard", and the measurement results are shown in table 4 below.

Table 4:

as can be seen from the above table 4, the sauce provided by the invention meets the standard requirements of GB2760-2014 national food safety standard (food additive use standard) and Q/SYHJH 0001-one 2019 semi-solid compound seasoning.

In conclusion, the composite sauce provided by the invention is applied to the Huangqinhuang three-sauce stewing pot, the composite sauce can be directly poured on food materials and then stewed, the operation process is simple and easy, the standard operation of the stewing pot is easy to realize, and the delicate flavor of the sauce can be combined with the advantages of the Huangqinhuang three-sauce stewing pot process, namely, water is not added in the stewing pot preparation, the sauce is stewed completely depending on the moisture of food, so that the food keeps the original flavor, the original flavor of the food is combined with the sauce, the taste of the food is kept, the unique delicate flavor is generated, the unique aroma, the taste and the color of the three-sauce stewing pot are endowed, and the taste of common consumers is met. In addition, the raw materials are matched with the food materials by utilizing the principle of homology of medicine and food, so that healthy delicacy is realized, and finally, the unique praise of the yellow and brilliant three-juice stew is formed, and the yellow and brilliant three-juice stew has a characteristic flavor.

The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.

Claims

1. A composite seasoning sauce for a stew pot is characterized by being prepared from the following raw materials, by weight, 400 parts of sauce 350-.

2. The compound sauce for stew as claimed in claim 1, which is prepared from raw materials including, by weight, 365-385 parts of soy sauce, 325-340 parts of oyster sauce, 90-95 parts of salt, 31-35 parts of monosodium glutamate, 85-90 parts of chicken essence, 31-35 parts of tomato sauce, 10-13 parts of rock candy, 8-13 parts of white spirit, 4-6 parts of honey, 3-5 parts of vinegar, 1.5-2.5 parts of white pepper powder, 35-40 parts of water and 9-11 parts of spices.

3. The composite seasoning sauce for the stew pan as claimed in claim 1, wherein the sauce comprises light soy sauce and straw mushroom dark soy sauce in a mass ratio of 1 (3-5).

4. The compound seasoning sauce for the stew pan as claimed in claim 3, which is prepared from the following raw materials, by weight, 300 parts of straw mushroom dark soy sauce, 78.75 parts of light soy sauce, 331.25 parts of oyster sauce, 91.25 parts of salt, 33.75 parts of monosodium glutamate, 87.25 parts of chicken essence seasoning, 33.75 parts of tomato sauce, 11.25 parts of rock sugar, 10.25 parts of white spirit, 5 parts of honey, 4.4 parts of vinegar, 1.9 parts of white pepper powder, 38.75 parts of water and 10 parts of spice.

5. The composite sauce for stew pan as claimed in claim 1, characterized in that the spices comprise 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 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 laurel 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.

6. The composite sauce for stew pan as claimed in claim 1, characterized in that the spices comprise the following raw materials in parts by weight: 7.0 parts of angelica dahurica, 6.5 parts of cassia bark, 6.0 parts of long pepper, 6.0 parts of common fennel, 6.0 parts of clove, 5.5 parts of nutmeg, 5.1 parts of orange peel, 5.0 parts of rhizoma kaempferiae, 5.0 parts of star anise, 4.5 parts of tsaoko amomum fruit, 4.0 parts of liquorice, 3.2 parts of laurel leaf, 3.0 parts of galangal, 2.5 parts of fructus amomi and 2.0 parts of dried ginger.

7. A method for preparing a composite sauce for smoldering as claimed in any one of claims 1 to 6, characterized in that it comprises the following steps:

preparing spice water: boiling the spice and water, and then cooling and filtering the spice to obtain spice water;

8. Use of a composite sauce according to claim 7 for smoldering pots, characterized in that the composite sauce thus prepared is used in smoldering pot products.