CN111700259A - Preparation method of instant dry dish condiment sauce - Google Patents
Preparation method of instant dry dish condiment sauce Download PDFInfo
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- CN111700259A CN111700259A CN202010586843.XA CN202010586843A CN111700259A CN 111700259 A CN111700259 A CN 111700259A CN 202010586843 A CN202010586843 A CN 202010586843A CN 111700259 A CN111700259 A CN 111700259A
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- 235000013409 condiments Nutrition 0.000 title claims abstract description 13
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
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- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 9
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
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- 206010017964 Gastrointestinal infection Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 201000009906 Meningitis Diseases 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 206010039438 Salmonella Infections Diseases 0.000 description 1
- 206010047513 Vision blurred Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of instant dry dish condiment sauce. The method comprises the following steps: (1) removing impurities; (2) curing the raw materials; (3) crushing; (4) a mixture of materials; (5) filling and sterilizing; (6) and (5) packaging in bags. The invention adopts high-pressure CO on the basis of the traditional processing technology of the instant dry dish condiment sauce2Sterilizing the materials by cooperating with ultrasonic waves, thereby killing microorganisms such as salmonella, escherichia coli and the like; the probability of food-borne diseases of the instant dry dish condiment sauce is reduced, and meanwhile, the ultrasonic treatment prepared by the invention is used for stirring the condiment sauce and CO2Fully contacts with each other, and solves the defect that most non-thermal sterilization technologies have insufficient sterilization when sterilizing powdery materials。
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of instant dry dish condiment sauce.
Background
The dry dish dipping sauce is prepared from dry hot peppers, other dry spices, monosodium glutamate, white sugar, salt and the like serving as main raw materials through the traditional processes of frying, crushing, mixing and the like. Has the characteristics of aromatic flavor, instant melting in the mouth, spicy but not dry and mellow aftertaste, is known as the 'soul partner' of Sichuan cuisine such as chafing dish, skewer, barbecue and the like, and is deeply loved by consumers in Sichuan Yu.
Salmonella is a common food-borne pathogenic bacterium. Salmonella infection can cause food poisoning, vomiting, headache, blurred vision, meningitis and other diseases, and the average lethality rate reaches 4.1%. The salmonella pollution is a common food safety problem in the spice industry, so far, a plurality of spice-related food-borne diseases are outbreaked, wherein 87 percent of the diseases are caused by salmonella, can occur in growth, picking, airing, storage and processing, and are the most concerned pathogens in the spice at present; escherichia coli is a conditional pathogen, can cause gastrointestinal infection or infection of various local tissues and organs such as urethra and the like, and the pollution is mainly caused by environments such as feces in spice planting soil, and the like, and the spice Escherichia coli pollution can also be caused by human factors in the processing process.
At present, most of dry dish dips sold in the market and prepared by secrecy in the catering industry are prepared by traditional sectional processing of crushing, mixing and the like of various spices, and have no sterilization process link and often cause the problem of exceeding standard of microorganisms. Even if some dry dish dipping processing enterprises can carry out ultraviolet or ozone sterilization pretreatment on raw materials, microbial contamination can also occur in the subsequent crushing and mixing processes.
At present, the spice powder particle sterilization technology is commonly used in microwave sterilization, high-pressure steam sterilization and radiation sterilization, for heat-labile materials such as sugar, salt, monosodium glutamate and the like containing solid particles, the heat effect generated by the microwave sterilization and the heat sterilization can cause the materials to be pasted and deteriorated to influence the quality of finished products, the radiation sterilization has potential harm to the health of people, and in recent years, the non-heat sterilization technology is more and more widely applied to food processing, for example, ultrahigh pressure sterilizationSterilizing, ultrasonic sterilizing, and high pressure CO2Sterilization and the like. These sterilization techniques are mainly applied to liquid materials, and most non-thermal processing techniques have limitations in the application of powdered foods due to the material state of powdered foods.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a preparation method of instant dry dish dipping sauce, which can effectively solve the problem that the existing non-thermal sterilization technology cannot be effectively applied to powdery materials.
In order to achieve the purpose, the technical scheme adopted by the invention for solving the technical problems is as follows:
a method of preparing an instant dry dish dip, comprising the steps of:
(1) impurity removal: removing impurities from the spices, soybeans, peanuts and oats;
(2) curing raw materials: respectively frying the raw materials subjected to impurity removal treatment, wherein the spices are fried for 10-20 min at 40-60 ℃; frying peanuts for 10-20 min to remove the peels; frying soybeans for 15-20 min; parching oat for 5-10 min; frying sesame seeds for 5-10 times;
(3) crushing: crushing the spices, and sieving the crushed spices with a sieve of 60-80 meshes to obtain a material I; then mixing the soybeans, the peanuts, the oats and the sesames according to the weight ratio of 10-15: 5-10: 10-15: 1-8, crushing, and sieving by a sieve of 60-100 meshes to obtain a material II; then crushing the seasoning to obtain a material III;
(4) uniformly mixing the material I, the material II and the material III in a weight ratio of 8-10: 6-8: 2-5 to obtain a material IV;
(5) placing the material IV in a closed environment, adding carbon dioxide with the pressure of 15-50 Mpa, and then carrying out ultrasonic treatment for 3-5 times at the temperature of 30-40 ℃ and the speed of 100-300 r/min and under the condition of 300-600W, wherein each time lasts for 30-40 min;
(6) and (5) packaging the materials obtained in the step (5) in bags.
Further, the spice comprises the following components in parts by weight:
20-30 parts of fructus Viticis negundo, 1-5 parts of Hanyuan pepper, 0.5-2 parts of star anise, 0.1-1 part of fennel, 0.1-1 part of cinnamon and 0.1-0.5 part of myrcia.
Further, after the spice is crushed, the spice is sieved by a 60-mesh sieve; the mixture of soybean, peanut, oat and sesame is crushed and then sieved by a 100-mesh sieve.
Further, the soybeans, the peanuts, the oats and the sesame are mixed according to the weight ratio of 15:10:10: 6.
Further, the material I, the material II and the material III are mixed according to the weight ratio of 8-9: 6-8: 2-3.
Further, the seasoning includes at least two of white sugar, monosodium glutamate and salt.
Further, the pressure of the carbon dioxide is 20-30 MPa.
Furthermore, the ultrasonic evaluation rate is 400-600W, the temperature is 32-35 ℃, and the rotating speed is 150-200 r/min.
Further, in the ultrasonic process, each ultrasonic treatment is separated by 20 min.
Parts used in this application are parts by weight.
The invention has the beneficial effects that:
1. high pressure CO2Is a sterilization technology of safe pollution, and CO is used under certain pressure2Has effect in killing microorganisms in food, and contains CO2The cold-processed instant dry dish condiment sauce has fluidity, can be fully contacted with the surface of a material, and can be used for effectively sterilizing cold-processed instant dry dish condiment sauce containing sugar, salt and monosodium glutamate.
2. The invention adopts high-pressure CO on the basis of the traditional processing technology of the instant dry dish condiment sauce2Sterilizing the materials by cooperating with ultrasonic waves, thereby killing microorganisms such as salmonella, escherichia coli and the like; the probability of food-borne diseases of the instant dry dish condiment sauce is reduced, and meanwhile, the ultrasonic treatment prepared by the invention is used for stirring the condiment sauce and CO2The full contact solves the defect that most non-thermal sterilization technologies have insufficient sterilization when the powdery materials are sterilized.
Detailed Description
The following description of the embodiments of the present invention is provided to facilitate the understanding of the present invention by those skilled in the art, but it should be understood that the present invention is not limited to the scope of the embodiments, and it will be apparent to those skilled in the art that various changes may be made without departing from the spirit and scope of the invention as defined and defined in the appended claims, and all matters produced by the invention using the inventive concept are protected.
Example 1
A method of preparing an instant dry dish dip, comprising the steps of:
(1) impurity removal: removing impurities from the spices, soybeans, peanuts and oats;
(2) curing raw materials: parching the materials respectively, wherein the spices are parched at 40 deg.C for 10 min; parching semen Arachidis Hypogaeae for 10min to remove skin; parching semen glycines for 15 min; parching herba Avenae Fatuae for 5 min; frying the sesame 5;
the spice comprises the following components in parts by weight: 20 parts of fructus Viticis negundo, 2 parts of Hanyuan pepper, 0.5 part of aniseed, 0.3 part of fennel, 0.2 part of cassia bark and 0.1 part of bay leaf
(3) Crushing: crushing the spices, and sieving the crushed spices with a 60-mesh sieve to obtain a material I; then mixing 15 parts of soybeans, 10 parts of peanuts, 10 parts of oats and 6 parts of sesames, crushing, and sieving by a 100-mesh sieve to obtain a material II; then crushing the seasoning to obtain a material III; the flavoring agent comprises white sugar, monosodium glutamate and salt;
(4) mixing: uniformly mixing 45 parts of the material I, 40 parts of the material II and 15 parts of the material III to obtain a material IV;
(5) filling and sterilizing: placing the material IV in a canning container with a stirring device, and filling high-pressure CO with the pressure of 20MPa2Then putting the canned container into an ultrasonic device, starting the stirring device, controlling the temperature at 35 ℃ and the rotating speed at 150r/min, and then carrying out ultrasonic treatment with the ultrasonic frequency of 600W for 3 times of ultrasonic treatment, each time for 30min, and the interval between every two ultrasonic treatments being 20 min;
(6) and (5) quantitatively bagging and packaging the materials obtained by the treatment in the step (5).
Example 2
A method of preparing an instant dry dish dip, comprising the steps of:
(1) impurity removal: removing impurities from the spices, soybeans, peanuts and oats;
(2) curing raw materials: parching the materials respectively, wherein the spices are parched at 60 deg.C for 10 min; parching semen Arachidis Hypogaeae for 10min to remove skin; parching semen glycines for 15 min; parching herba Avenae Fatuae for 5 min; frying the sesame 5;
the spice comprises the following components in parts by weight: 20 parts of fructus Viticis negundo, 2 parts of Hanyuan pepper, 0.5 part of aniseed, 0.13 part of fennel, 0.21 part of cassia bark and 0.1 part of bay leaf
(3) Crushing: crushing the spices, and sieving the crushed spices with a 60-mesh sieve to obtain a material I; then mixing 15 parts of soybeans, 10 parts of peanuts, 10 parts of oats and 6 parts of sesames, crushing, and sieving by a 100-mesh sieve to obtain a material II; then crushing the seasoning to obtain a material III; the flavoring agent comprises white sugar, monosodium glutamate and salt;
(4) uniformly mixing 45 parts of the material I, 40 parts of the material II and 15 parts of the material III to obtain a material IV;
(5) filling and sterilizing: placing the material IV in a canning container with a stirring device, and filling high-pressure CO with the pressure of 30MPa2Then putting the canned container into an ultrasonic device, starting the stirring device, controlling the temperature at 35 ℃ and the rotating speed at 150r/min, and then carrying out ultrasonic treatment with the ultrasonic frequency of 400W for 3 times of ultrasonic treatment, each time for 40min and the interval between every two ultrasonic treatments being 20 min;
(6) and (5) quantitatively bagging and packaging the materials obtained by the treatment in the step (5).
Comparative example 1
A method of preparing an instant dry dish dip, comprising the steps of:
(1) impurity removal: removing impurities from the spices, soybeans, peanuts and oats;
(2) curing raw materials: parching the materials respectively, wherein the spices are parched at 70 deg.C for 10 min; parching semen Arachidis Hypogaeae for 10min to remove skin; parching semen glycines for 15 min; parching herba Avenae Fatuae for 5 min; frying the sesame 5;
the spice comprises the following components in parts by weight: 20 parts of fructus Viticis negundo, 2 parts of Hanyuan pepper, 0.5 part of aniseed, 0.13 part of fennel, 0.21 part of cassia bark and 0.1 part of bay leaf
(3) Crushing: crushing the spices, and sieving the crushed spices with a 60-mesh sieve to obtain a material I; then mixing 15 parts of soybeans, 10 parts of peanuts, 10 parts of oats and 6 parts of sesames, crushing, and sieving by a 100-mesh sieve to obtain a material II; then crushing the seasoning to obtain a material III; the flavoring agent comprises white sugar, monosodium glutamate and salt;
(4) uniformly mixing 45 parts of the material I, 40 parts of the material II and 15 parts of the material III to obtain a material IV;
(5) filling and sterilizing: putting the material IV into a canning container with a stirring device, then putting the canning container into an ultrasonic device, and carrying out ultrasonic treatment at 35 ℃, wherein the ultrasonic frequency is 600W, the ultrasonic treatment is carried out for 3 times, each time lasts for 30min, and the interval between every two ultrasonic treatments is 20 min;
(6) and (5) quantitatively bagging and packaging the materials obtained by the treatment in the step (5).
Comparative example 2
A method of preparing an instant dry dish dip, comprising the steps of:
(1) impurity removal: removing impurities from the spices, soybeans, peanuts and oats;
(2) curing raw materials: parching the materials respectively, wherein the spices are parched at 20 deg.C for 10 min; parching semen Arachidis Hypogaeae for 10min to remove skin; parching semen glycines for 15 min; parching herba Avenae Fatuae for 5 min; frying the sesame 5;
the spice comprises the following components in parts by weight: 20 parts of fructus Viticis negundo, 2 parts of Hanyuan pepper, 0.5 part of aniseed, 0.13 part of fennel, 0.21 part of cassia bark and 0.1 part of bay leaf
(3) Crushing: crushing the spices, and sieving the crushed spices with a 60-mesh sieve to obtain a material I; then mixing 15 parts of soybeans, 10 parts of peanuts, 10 parts of oats and 6 parts of sesames, crushing, and sieving by a 100-mesh sieve to obtain a material II; then crushing the seasoning to obtain a material III; the flavoring agent comprises white sugar, monosodium glutamate and salt, and can be added according to actual conditions;
(4) uniformly mixing 45 parts of the material I, 40 parts of the material II and 15 parts of the material III to obtain a material IV;
(5) filling and sterilizing: placing the material IV in a container withHigh-pressure CO with the pressure of 30MPa is filled into a canning container of the stirring device2Starting a stirring device, controlling the temperature at 35 ℃, controlling the rotating speed at 150r/min, and maintaining the pressure for 2 hours;
(6) and (5) quantitatively bagging and packaging the materials obtained by the treatment in the step (5).
Comparative example 3
A method of preparing an instant dry dish dip, comprising the steps of:
(1) impurity removal: removing impurities from the spices, soybeans, peanuts and oats;
(2) curing raw materials: parching the materials respectively, wherein the spices are parched at 60 deg.C for 10 min; parching semen Arachidis Hypogaeae for 10min to remove skin; parching semen glycines for 15 min; parching herba Avenae Fatuae for 5 min; frying the sesame 5;
the spice comprises the following components in parts by weight: 20 parts of fructus Viticis negundo, 2 parts of Hanyuan pepper, 0.5 part of aniseed, 0.13 part of fennel, 0.21 part of cassia bark and 0.1 part of bay leaf
(3) Crushing: crushing the spices, and sieving the crushed spices with a 60-mesh sieve to obtain a material I; then mixing 15 parts of soybeans, 10 parts of peanuts, 10 parts of oats and 6 parts of sesames, crushing, and sieving by a 100-mesh sieve to obtain a material II; then crushing the seasoning to obtain a material III; the flavoring agent comprises white sugar, monosodium glutamate and salt;
(4) uniformly mixing 45 parts of the material I, 40 parts of the material II and 15 parts of the material III to obtain a material IV;
(5) and (5) quantitatively bagging and packaging the materials obtained by the treatment in the step (4).
Examples of the experiments
The total number of colonies of examples 1 to 2 and comparative examples 1 to 3 was measured, 10 batches were prepared repeatedly by the methods of examples 1 to 2 and comparative examples 1 to 3, and the detection batches of Salmonella and the overproof rate of Escherichia coli were examined, and the results are shown in Table 1.
TABLE 1 test results of Experimental example 1
Example 1E from Table 12 and comparative examples 1-3 it can be seen that high pressure CO is used2The total number of fungi of the product can be reduced by ultrasonic treatment; meanwhile, 10 batches of samples are prepared according to the preparation method, the preparation method of the comparative example 3 is a traditional processing method, 2 batches of 10 batches of salmonella are detected, 2 batches of escherichia coli exceed the standard, and the exceeding rate reaches 20%; comparative examples 1 and 2 each using high pressure CO2Compared with the comparative example 3, the sterilization effect is obviously improved, but salmonella is still detected in one batch in a single treatment group, and the overproof rate of escherichia coli in the comparative example 2 still reaches 10%. In examples 1 to 2 of the present application, high pressure CO was used2And through the synergistic ultrasonic treatment, not only salmonella is not detected, but also escherichia coli is not overproof. Therefore, only by matching the process procedures and the process parameters recorded in the application, the product which is free from salmonella detection and does not exceed the standard of escherichia coli can be prepared.
Claims (9)
1. A preparation method of instant dry dish condiment sauce is characterized by comprising the following steps:
(1) impurity removal: removing impurities from the spices, soybeans, peanuts and oats;
(2) curing raw materials: respectively frying the raw materials subjected to impurity removal treatment, wherein the spices are fried for 10-20 min at 40-60 ℃; frying peanuts for 10-20 min to remove the peels; frying soybeans for 15-20 min; parching oat for 5-10 min; frying sesame seeds for 5-10 times;
(3) crushing: crushing the spices, and sieving the crushed spices with a sieve of 60-80 meshes to obtain a material I; then mixing the soybeans, the peanuts, the oats and the sesames according to the weight ratio of 10-15: 5-10: 10-15: 1-8, crushing, and sieving by a sieve of 60-100 meshes to obtain a material II; then crushing the seasoning to obtain a material III;
(4) uniformly mixing the material I, the material II and the material III in a weight ratio of 8-10: 6-8: 2-5 to obtain a material IV;
(5) placing the material IV in a closed environment, adding carbon dioxide with the pressure of 15-50 Mpa, and then carrying out ultrasonic treatment for 3-5 times at the temperature of 30-40 ℃ and the speed of 100-300 r/min and under the condition of 300-600W, wherein each time lasts for 30-40 min;
(6) and (5) packaging the materials obtained in the step (5) in bags.
2. The method of making an instant dry dish dip-condiment according to claim 1, wherein the spice comprises the following components in parts by weight:
20-30 parts of fructus Viticis negundo, 1-5 parts of Hanyuan pepper, 0.5-2 parts of star anise, 0.1-1 part of fennel, 0.1-1 part of cinnamon and 0.1-0.5 part of myrcia.
3. The method of making the instant dry dish dip sauce of claim 1, wherein the spices are crushed and then screened through a 60 mesh screen; the mixture of soybean, peanut, oat and sesame is crushed and then sieved by a 100-mesh sieve.
4. The method of making the instant dry-dish dip-sauce of claim 1 or 4, wherein the soybeans, the peanuts, the oats, and the sesame are mixed in a weight ratio of 15:10:10: 6.
5. The preparation method of the instant dry dish dip sauce according to claim 1, wherein the material I, the material II and the material III are mixed in a weight ratio of 8-9: 6-8: 2-3.
6. The method of making an instant dry dish dip-sauce as recited in claim 1 wherein the seasoning comprises at least two of white sugar, monosodium glutamate and salt.
7. The method of making an instant dry dish dip-condiment according to claim 1 wherein the pressure of the carbon dioxide is 20 to 30 MPa.
8. The preparation method of the instant dry dish dip sauce according to claim 1, wherein the ultrasonic rating is 400-600W, the temperature is 32-35 ℃, and the rotating speed is 150-200 r/min.
9. The method of preparing an instant dry dish dip-sauce according to claim 1 or 8, wherein each sonication is performed at intervals of 20min during the sonication.
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Application publication date: 20200925 |