CN111602796A - Composite sauce suitable for braising and preparation method thereof - Google Patents

Composite sauce suitable for braising and preparation method thereof Download PDF

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CN111602796A
CN111602796A CN202010563528.5A CN202010563528A CN111602796A CN 111602796 A CN111602796 A CN 111602796A CN 202010563528 A CN202010563528 A CN 202010563528A CN 111602796 A CN111602796 A CN 111602796A
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parts
weight
sauce
gardenia
yeast rice
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曲冠云
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Shandong Seasir Brewing Food Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • 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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  • Soy Sauces And Products Related Thereto (AREA)

Abstract

The technical scheme of the invention discloses a composite sauce suitable for braising, which comprises 300-500 parts of special-grade soy sauce, 200-300 parts of caramel color, 80-100 parts of edible salt, 5-15 parts of monosodium glutamate, 30-50 parts of red yeast rice, 5-15 parts of gardenia, 10-20 parts of thickening stabilizer and the balance of water by weight; the thickening stabilizer comprises, by weight, 4-9 parts of glucose, 3-7 parts of xanthan gum, 1-3 parts of carrageenan and 1-3 parts of sodium alginate. The red-cooked dish is prepared from special-grade soy sauce, caramel color, edible salt, monosodium glutamate, red yeast rice, gardenia and a thickening stabilizer, realizes good coloring and freshness improving functions of the red-cooked dish and is low in cost.

Description

Composite sauce suitable for braising and preparation method thereof
Technical Field
The invention relates to the technical field of seasonings, in particular to a compound sauce suitable for braising and a preparation method thereof.
Background
The braising is a traditional cooking mode, and dishes made by braising are ruddy in color and luster, strong in fragrance, fresh, salty and slightly sweet in taste, and are deeply favored by people. At first, people color the braised dishes by frying the sugar, but the people need to master the cooking duration and degree of heating for brightening the braised dishes in red, so that certain cooking time is needed, and most people cannot easily cook the braised dishes. Later, dark soy sauce was often used to make braised dishes due to its dark color, but the braised dishes made by dark soy sauce were dark in color and became somewhat discolored after being left in place. Therefore, the sauce which can not only color the braised dishes in brown sauce in the process of braising, but also has the function of seasoning to a certain degree is needed to be developed, so that the made braised dishes in brown sauce have red and bright color and delicious taste.
The components of the conventional sauce are relatively complex, and a patent CN 110140930A discloses a liquid concentrated brine sauce and a preparation method thereof, wherein the liquid concentrated brine sauce comprises white granulated sugar, sun-cured soy sauce, straw mushroom dark soy sauce, sodium glutamate, pig bone extract, extraction spice, edible essence and acid hydrolysis plant protein seasoning liquid, so that the marinated product is red in color, but the problems of complex components, inapplicability to braising, high cost and the like exist.
Disclosure of Invention
In order to solve the technical problems in the prior art, the invention provides the compound sauce suitable for braising and the preparation method thereof.
The technical scheme of the invention is as follows: a composite sauce suitable for braising comprises 300-500 parts by weight of special soy sauce, 200-300 parts by weight of caramel color, 80-100 parts by weight of edible salt, 5-15 parts by weight of monosodium glutamate, 30-50 parts by weight of red yeast rice, 5-15 parts by weight of gardenia, 10-20 parts by weight of thickening stabilizer and the balance of water;
the thickening stabilizer comprises, by weight, 4-9 parts of glucose, 3-7 parts of xanthan gum, 1-3 parts of carrageenan and 1-3 parts of sodium alginate.
Preferably, the amino acid nitrogen content of the super soy sauce is more than or equal to 0.92g/100ml, and the total nitrogen content is more than or equal to 1.60g/100 ml.
Preferably, the caramel color has an absorbance
Figure BDA0002547020270000011
Preferably, the caramel color has an absorbance
Figure BDA0002547020270000012
Preferably, the compound sauce suitable for braising comprises 450 parts of special soy sauce, 250 parts of caramel color, 90 parts of edible salt, 10 parts of monosodium glutamate, 40 parts of red yeast rice, 10 parts of cape jasmine, 15 parts of thickening stabilizer and the balance of water by weight.
Preferably, the thickening stabilizer comprises 6 parts by weight of glucose, 5 parts by weight of xanthan gum, 2 parts by weight of carrageenan and 2 parts by weight of sodium alginate.
A method for preparing compound sauce suitable for braising comprises:
(1) preparing red yeast rice filtered juice, weighing 30-50 parts of red yeast rice by weight, adding 150 parts of water, decocting with slow fire for 30min, cooling, filtering to obtain red yeast rice primary filtered juice, and adding water until the weight of the red yeast rice primary filtered juice is up to 150 parts to obtain the red yeast rice filtered juice;
(2) preparing gardenia filtrate, weighing 5-15 parts of gardenia by weight, adding 100 parts of water, decocting with slow fire for 30min, cooling, filtering to obtain primary gardenia filtrate, and adding water until the weight of the primary gardenia filtrate is up to 100 parts to obtain primary gardenia filtrate;
(3) preparing a thickening stabilizer, weighing 4-9 parts of glucose, 3-7 parts of xanthan gum, 1-3 parts of carrageenan and 1-3 parts of sodium alginate by weight, mixing and homogenizing to prepare 10-20 parts of the thickening stabilizer;
(4) preparing a first mixture, weighing 200-300 parts of caramel color, 80-100 parts of edible salt and 5-15 parts of monosodium glutamate by weight, uniformly mixing with the red yeast rice filtered juice prepared in the step (1), the gardenia filtered juice prepared in the step (2) and the thickening stabilizer prepared in the step (3) to obtain a first mixture, and heating and sterilizing at the temperature of 90-98 ℃ for 20-40 min;
(5) preparing a coarse sauce, cooling the sterilized first mixture obtained in the step (4) to below 70 ℃, mixing with 300-500 parts of special soy sauce, and uniformly stirring to obtain a coarse sauce;
(6) and (5) filtering and filling, namely filtering the coarse seasoning juice obtained in the step (5) through a sterilized filtering pipeline by using a filter bag with the aperture of 30 mu m to obtain the compound seasoning juice, and filling.
The special soy sauce is a liquid seasoning with special color, fragrance and taste prepared by taking soybean and/or defatted soybean, wheat and/or bran as raw materials and performing microbial fermentation, and has the soluble salt-free solid content of more than or equal to 15.00g/100ml, the amino acid nitrogen content of more than or equal to 0.80g/100ml and the total nitrogen content of more than or equal to 1.50g/100 ml.
The caramel color is the caramel color of the food additive prepared by using cane sugar, starch syrup, xylose mother liquor and the like as raw materials and adopting a common method, a caustic sulfite method, an ammonia method or an ammonium sulfite method.
The red yeast rice is food additive red yeast rice which is prepared by fermenting and culturing rice serving as a raw material by Monascus (Monascus) Monascus and is in red granules (or is prepared into powder by the granules).
According to the invention, caramel color, red yeast rice and gardenia are used for toning and seasoning, and special soy sauce is combined, so that the braised dishes prepared by the composite seasoning juice are red and bright in color, strong in fragrance and delicious in taste. The thickening stabilizer can improve and increase the viscosity of the compound sauce and maintain the stable properties of the compound sauce.
By adopting the technical scheme, the invention has the following beneficial effects:
(1) according to the invention, caramel color, red yeast rice and gardenia are used for color mixing and seasoning, special soy sauce and a thickening stabilizer are combined to ensure that the color, taste and character of the composite seasoning juice are stable, dishes can be well colored and seasoned in the process of braising, and the prepared braising dishes are red and bright in color, delicious in taste, rich in fragrance and complete in color, fragrance and taste.
(2) The preparation method is simple, the raw materials are simple and easy to obtain, the production is easy, and the cost is saved.
(3) Convenient to use has greatly simplified the culinary art process, uses manpower and materials sparingly.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
Example 1
A composite sauce suitable for braising comprises, by weight, 450 parts of special soy sauce, 250 parts of caramel color, 90 parts of edible salt, 10 parts of monosodium glutamate, 40 parts of red yeast rice, 10 parts of cape jasmine, 15 parts of thickening stabilizer and the balance of water.
The thickening stabilizer comprises 6 parts by weight of glucose, 5 parts by weight of xanthan gum, 2 parts by weight of carrageenan and 2 parts by weight of sodium alginate.
The amino acid nitrogen content of the special soy sauce is more than or equal to 0.92g/100ml, and the total nitrogen content is more than or equal to 1.60g/100 ml.
Absorbance of the caramel color
Figure BDA0002547020270000031
A method for preparing compound sauce suitable for braising comprises:
(1) preparing red yeast rice filtered juice, weighing 40 parts by weight of red yeast rice, adding 150 parts by weight of water, decocting with slow fire for 30min, cooling, filtering to obtain red yeast rice primary filtered juice, and adding water until the weight of the red yeast rice primary filtered juice is up to 150 parts by weight to obtain red yeast rice filtered juice;
(2) preparing gardenia filtrate, weighing 10 parts of gardenia by weight, adding 100 parts of water, decocting with slow fire for 30min, cooling, filtering to obtain primary gardenia filtrate, adding water until the weight of the primary gardenia filtrate is 100 parts, and obtaining the primary gardenia filtrate;
(3) preparing a thickening stabilizer, weighing 6 parts of glucose, 5 parts of xanthan gum, 2 parts of carrageenan and 2 parts of sodium alginate by weight, mixing and homogenizing to prepare 15 parts of the thickening stabilizer;
(4) preparing a first mixture, weighing 250 parts of caramel color, 90 parts of edible salt and 10 parts of monosodium glutamate by weight, uniformly mixing with the red yeast rice filtered juice prepared in the step (1), the gardenia filtered juice prepared in the step (2) and the thickening stabilizer prepared in the step (3) to obtain a first mixture, and heating and sterilizing at the sterilization temperature of 95 ℃ for 30 min;
(5) preparing a coarse sauce, cooling the sterilized first mixture obtained in the step (4) to below 70 ℃, mixing the cooled first mixture with 450 parts of special soy sauce, and uniformly stirring to obtain a coarse sauce;
(6) and (5) filtering and filling, namely filtering the coarse seasoning juice obtained in the step (5) through a sterilized filtering pipeline by using a filter bag with the aperture of 30 mu m to obtain the compound seasoning juice, and filling.
Example 2
A composite sauce suitable for braising comprises 300 parts of special soy sauce, 200 parts of caramel color, 80 parts of edible salt, 5 parts of monosodium glutamate, 30 parts of red yeast rice, 5 parts of cape jasmine, 10 parts of thickening stabilizer and the balance of water.
The thickening stabilizer comprises, by weight, 4 parts of glucose, 3 parts of xanthan gum, 1 part of carrageenan and 2 parts of sodium alginate.
The amino acid nitrogen content of the special soy sauce is more than or equal to 1.05g/100ml, and the total nitrogen content is more than or equal to 1.90g/100 ml.
Absorbance of the caramel color
Figure BDA0002547020270000041
A method for preparing compound sauce suitable for braising comprises:
(1) preparing red yeast rice filtered juice, weighing 30 parts of red yeast rice by weight, adding 150 parts of water, decocting with slow fire for 30min, cooling, filtering to obtain red yeast rice primary filtered juice, and adding water until the weight of the red yeast rice primary filtered juice is up to 150 parts to obtain red yeast rice filtered juice;
(2) preparing gardenia filtrate, weighing 5 parts of gardenia by weight, adding 100 parts of water, decocting with slow fire for 30min, cooling, filtering to obtain primary gardenia filtrate, adding water until the weight of the primary gardenia filtrate is 100 parts, and obtaining the primary gardenia filtrate;
(3) preparing a thickening stabilizer, weighing 4 parts of glucose, 3 parts of xanthan gum, 1 part of carrageenan and 2 parts of sodium alginate by weight, mixing and homogenizing to prepare 10 parts of the thickening stabilizer;
(4) preparing a first mixture, weighing 200 parts of caramel color, 80 parts of edible salt and 5 parts of monosodium glutamate by weight, uniformly mixing with the red yeast rice filtered juice prepared in the step (1), the gardenia filtered juice prepared in the step (2) and the thickening stabilizer prepared in the step (3) to obtain a first mixture, and heating and sterilizing at the sterilization temperature of 90 ℃ for 40 min;
(5) preparing a coarse sauce, cooling the sterilized first mixture obtained in the step (4) to below 70 ℃, mixing with 300 parts of special soy sauce, and uniformly stirring to obtain a coarse sauce;
(6) and (5) filtering and filling, namely filtering the coarse seasoning juice obtained in the step (5) through a sterilized filtering pipeline by using a filter bag with the aperture of 30 mu m to obtain the compound seasoning juice, and filling.
Example 3
A composite sauce suitable for braising comprises, by weight, 500 parts of special soy sauce, 300 parts of caramel color, 100 parts of edible salt, 15 parts of monosodium glutamate, 50 parts of red yeast rice, 15 parts of cape jasmine, 20 parts of thickening stabilizer and the balance of water.
The thickening stabilizer comprises, by weight, 9 parts of glucose, 7 parts of xanthan gum, 3 parts of carrageenan and 1 part of sodium alginate.
The amino acid nitrogen content of the special soy sauce is more than or equal to 1.10g/100ml, and the total nitrogen content is more than or equal to 1.95g/100 ml.
Absorbance of the caramel color
Figure BDA0002547020270000051
A method for preparing compound sauce suitable for braising comprises:
(1) preparing red yeast rice filtered juice, weighing 50 parts of red yeast rice by weight, adding 150 parts of water, decocting with slow fire for 30min, cooling, filtering to obtain red yeast rice primary filtered juice, and adding water until the weight of the red yeast rice primary filtered juice is up to 150 parts to obtain red yeast rice filtered juice;
(2) preparing gardenia filtrate, weighing 15 parts of gardenia by weight, adding 100 parts of water, decocting with slow fire for 30min, cooling, filtering to obtain primary gardenia filtrate, adding water until the weight of the primary gardenia filtrate is 100 parts, and obtaining the primary gardenia filtrate;
(3) preparing a thickening stabilizer, weighing 9 parts of glucose, 7 parts of xanthan gum, 3 parts of carrageenan and 1 part of sodium alginate by weight, mixing and homogenizing to prepare 20 parts of the thickening stabilizer;
(4) preparing a first mixture, weighing 300 parts of caramel color, 100 parts of edible salt and 15 parts of monosodium glutamate by weight, uniformly mixing with the red yeast rice filtered juice prepared in the step (1), the gardenia filtered juice prepared in the step (2) and the thickening stabilizer prepared in the step (3) to obtain a first mixture, and heating and sterilizing at the sterilization temperature of 98 ℃ for 20 min;
(5) preparing a coarse sauce, cooling the sterilized first mixture obtained in the step (4) to below 70 ℃, mixing with 500 parts of special soy sauce, and uniformly stirring to obtain a coarse sauce;
(6) and (5) filtering and filling, namely filtering the coarse seasoning juice obtained in the step (5) through a sterilized filtering pipeline by using a filter bag with the aperture of 30 mu m to obtain the compound seasoning juice, and filling.
Comparative example 1
Comparative example 1 is different from example 1 in that gardenia was not added when preparing the complex sauce.
Comparative example 2
Comparative example 2 differs from example 1 in that red yeast rice was not added when preparing the complex sauce.
First, color testing
In order to illustrate the coloring function of the composite sauce of the examples, the colors of the examples 1 to 3 and the comparative examples 1 to 2 were measured.
Weighing about 5g of sample, accurately obtaining 0.002g of sample, dissolving with water, transferring to a 50mL volumetric flask, adding water to dilute to a scale, shaking up, and centrifugally settling if the solution is turbid to obtain a sample solution. Placing the sample solution in a 1cm cuvette, using water as blank control, and measuring absorbance at 610nm with a spectrophotometer
Figure BDA0002547020270000052
The larger the color, the darker the color, the stronger the coloring function.
The color of the sample solution is measured by a spectral color difference meter CM-5, and L, a and b color modes are selected for representation. Where L denotes the luminance, a denotes the range from magenta to green, and b denotes the range from yellow to blue. The value range of L is from 0 to 100, and when L is 50, the color is equivalent to 50% of black; the value range of a and b is from +127 to-128, wherein +127a is red, and gradually transits to-128 a to become green; in the same principle, +127b is yellow and-128 b is blue. All colors are composed of these 3 values that change interactively. Thus, a larger L value indicates a brighter shade in the sample, and conversely a darker; when the value of a is positive, a higher value of a indicates a redder color, and thus the red firmness of the sample can be characterized. The results of color measurement of dark soy sauce in examples 1 to 3 and comparative examples 1 to 2 on the market are shown in table 1.
TABLE 1 color measurement results of complex sauces
Figure BDA0002547020270000061
As is clear from Table 1, the absorbances of examples 1 to 3
Figure BDA0002547020270000062
Is obviously higher than that of comparative examples 1 to 2, which shows that the color of the examples 1 to 3 is obviously deepened,the coloring effect is obviously enhanced, and the color of the dark soy sauce is too dark and even blackened. Lab values are used for representing the red brightness of the color of the sample, and as can be seen from Table 1, the L values of the examples 1 to 3 are higher than those of the comparative examples 1 to 2 and are obviously higher than those of dark soy sauce, the a values of the examples 1 to 3 are slightly higher than those of the comparative examples 1 to 2 and are slightly lower than those of the dark soy sauce, but the a values are positive values, so that the red firmness of the examples 1 to 3 is obviously enhanced, and the better red brightness is presented.
Second, color test after high temperature treatment
To simulate the process of cooking a dish, the following high temperature tests were performed: the color and luster of the composite sauce after the high-temperature treatment and standing were measured by performing the high-temperature treatment on the dark soy sauce obtained in examples 1 to 3 and comparative examples 1 to 2 in the market at a temperature of 200 ℃ for 60 seconds, and the results are shown in table 2.
TABLE 2 color measurement results of the complex sauce after high temperature treatment and standing
Figure BDA0002547020270000063
Figure BDA0002547020270000071
As is clear from comparison of Table 2 and Table 1, the absorbance of each of examples 1 to 3 was measured after the high-temperature treatment
Figure BDA0002547020270000072
Less increase, absorbance of comparative examples 1-2 and dark soy sauce
Figure BDA0002547020270000073
The increase is more; it is demonstrated that the color of examples 1-3 has less change and still maintains better color. In addition, the L values and the a values of examples 1 to 3, comparative examples 1 to 2 and dark soy sauce were all reduced, but the L values and the a values of examples 1 to 3 were reduced to the minimum extent, which explains that the red firmness of examples 1 to 3 was maintained best after the high-temperature treatment.
Color test after high temperature treatment and standing
The sample after the high temperature treatment (200 ℃, 60s) was left standing at room temperature (25 ℃. + -. 5 ℃) for 0h, 0.5h, 1h, and the color of the composite sauce after the high temperature treatment and the standing was measured, and the results are shown in Table 3.
TABLE 3 color measurement results of the complex sauce after high temperature treatment and standing
Figure BDA0002547020270000074
As can be seen from Table 3, the absorbance of examples 1 to 3 after the high temperature treatment and the standing at room temperature
Figure BDA0002547020270000075
Less increase, absorbance of comparative examples 1-2 and dark soy sauce
Figure BDA0002547020270000076
The increase is more; and absorbance of the sample left standing for 1 hour
Figure BDA0002547020270000081
Absorbance of the sample after standing for 0.5h
Figure BDA0002547020270000082
And higher. The results show that the absorbance of the dark soy sauce, the examples 1 to 3 and the comparative examples 1 to 2 is changed along with the increase of the standing time, but the color of the examples 1 to 3 is changed slightly, and the color can still keep better. Furthermore, the L values and the a values of examples 1-3, comparative examples 1-2, and dark soy sauce all decreased gradually with increasing standing time, but the L values and the a values of examples 1-3 decreased minimally, indicating that the red firmness of examples 1-3 was best maintained after high temperature treatment and did not turn black or fade over time. It is shown that the braised vegetables obtained by the method of the embodiment 1-3 can be red and bright in color and can not fade or turn black after being stored for a long time.
Fourth, sensory evaluation after high-temperature treatment and standing
Standing the sample after high temperature treatment (200 ℃, 60s) for 0h, 0.5h and 1h at room temperature (25 ℃ +/-5 ℃), and performing sensory evaluation on the sample after high temperature treatment and standing, wherein the specific evaluation method is as follows: 20ml of the samples of examples 1 to 3 and comparative examples 1 to 2 and dark soy sauce were placed in a 50ml clean small beaker, and then the samples of examples 1 to 3 and comparative examples 1 to 2 and dark soy sauce were evaluated and analyzed by 20 professional evaluators in terms of color, aroma and taste, and the specific results are shown in Table 4, in which the results of sensory evaluation of the samples after high-temperature treatment and standing are shown in Table 4
Figure BDA0002547020270000083
Figure BDA0002547020270000091
As can be seen from table 4, after the high-temperature treatment, examples 1 to 3 have red and bright color, and have rich sauce flavor and burnt flavor, and fresh taste, and the color, the aroma and the taste have no obvious change with the extension of the standing time, while comparative examples 1 to 2 have slightly poor color, the aroma and the taste after the high-temperature treatment, and the color, the aroma and the taste after the high-temperature treatment of dark soy sauce have slightly poor color, the aroma and the taste, and have obviously poor color, the aroma and the taste with the extension of the standing time.

Claims (7)

1. A composite sauce suitable for braising is characterized in that: the sauce comprises, by weight, 300-500 parts of special soy sauce, 200-300 parts of caramel color, 80-100 parts of edible salt, 5-15 parts of monosodium glutamate, 30-50 parts of red yeast rice, 5-15 parts of gardenia, 10-20 parts of thickening stabilizer and the balance of water;
the thickening stabilizer comprises, by weight, 4-9 parts of glucose, 3-7 parts of xanthan gum, 1-3 parts of carrageenan and 1-3 parts of sodium alginate.
2. A composite sauce suitable for braising according to claim 1, wherein: the amino acid nitrogen content of the special soy sauce is more than or equal to 0.92g/100ml, and the total nitrogen content is more than or equal to 1.60g/100 ml.
3. A composite sauce suitable for braising according to claim 1, wherein: the caramel colorAbsorbance of (A)
Figure FDA0002547020260000011
4. A composite sauce suitable for braising according to claim 3, wherein: absorbance of the caramel color
Figure FDA0002547020260000012
5. A composite sauce suitable for braising according to claim 1, wherein: the compound sauce suitable for braising comprises 450 parts of special soy sauce, 250 parts of caramel color, 90 parts of edible salt, 10 parts of monosodium glutamate, 40 parts of red yeast rice, 10 parts of cape jasmine, 15 parts of thickening stabilizer and the balance of water.
6. A composite sauce suitable for braising according to claim 1, wherein: the thickening stabilizer comprises 6 parts by weight of glucose, 5 parts by weight of xanthan gum, 2 parts by weight of carrageenan and 2 parts by weight of sodium alginate.
7. A method for preparing a composite sauce suitable for braising according to claim 1, wherein: the method comprises the following steps:
(1) preparing red yeast rice filtered juice, weighing 30-50 parts of red yeast rice by weight, adding 150 parts of water, decocting with slow fire for 30min, cooling, filtering to obtain red yeast rice primary filtered juice, and adding water until the weight of the red yeast rice primary filtered juice is up to 150 parts to obtain the red yeast rice filtered juice;
(2) preparing gardenia filtrate, weighing 5-15 parts of gardenia by weight, adding 100 parts of water, decocting with slow fire for 30min, cooling, filtering to obtain primary gardenia filtrate, and adding water until the weight of the primary gardenia filtrate is up to 100 parts to obtain primary gardenia filtrate;
(3) preparing a thickening stabilizer, weighing 4-9 parts of glucose, 3-7 parts of xanthan gum, 1-3 parts of carrageenan and 1-3 parts of sodium alginate by weight, mixing and homogenizing to prepare 10-20 parts of the thickening stabilizer;
(4) preparing a first mixture, weighing 200-300 parts of caramel color, 80-100 parts of edible salt and 5-15 parts of monosodium glutamate by weight, uniformly mixing with the red yeast rice filtered juice prepared in the step (1), the gardenia filtered juice prepared in the step (2) and the thickening stabilizer prepared in the step (3) to obtain a first mixture, and heating and sterilizing at the temperature of 90-98 ℃ for 20-40 min;
(5) preparing a coarse sauce, cooling the sterilized first mixture obtained in the step (4) to below 70 ℃, mixing with 300-500 parts of special soy sauce, and uniformly stirring to obtain a coarse sauce;
(6) and (5) filtering and filling, namely filtering the coarse seasoning juice obtained in the step (5) through a sterilized filtering pipeline by using a filter bag with the aperture of 30 mu m to obtain the compound seasoning juice, and filling.
CN202010563528.5A 2020-06-19 2020-06-19 Composite sauce suitable for braising and preparation method thereof Pending CN111602796A (en)

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