CN111772166A - Novel minced garlic sauce formula and processing technology thereof - Google Patents
Novel minced garlic sauce formula and processing technology thereof Download PDFInfo
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- CN111772166A CN111772166A CN202010646980.8A CN202010646980A CN111772166A CN 111772166 A CN111772166 A CN 111772166A CN 202010646980 A CN202010646980 A CN 202010646980A CN 111772166 A CN111772166 A CN 111772166A
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 90
- 235000015067 sauces Nutrition 0.000 title claims abstract description 55
- 238000012545 processing Methods 0.000 title description 4
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 90
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 22
- 102000004316 Oxidoreductases Human genes 0.000 claims abstract description 22
- 108090000854 Oxidoreductases Proteins 0.000 claims abstract description 22
- 239000008103 glucose Substances 0.000 claims abstract description 22
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 claims abstract description 18
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 15
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 15
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 15
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 15
- 239000003549 soybean oil Substances 0.000 claims abstract description 15
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 14
- BDOYKFSQFYNPKF-UHFFFAOYSA-N 2-[2-[bis(carboxymethyl)amino]ethyl-(carboxymethyl)amino]acetic acid;sodium Chemical compound [Na].[Na].OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O BDOYKFSQFYNPKF-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000011161 development Methods 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000002773 nucleotide Substances 0.000 claims abstract description 8
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 8
- FKGDSSDAWPLWAQ-UHFFFAOYSA-N butanedioic acid;sodium Chemical compound [Na].[Na].OC(=O)CCC(O)=O FKGDSSDAWPLWAQ-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 13
- 239000010419 fine particle Substances 0.000 claims description 10
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims description 10
- 239000008187 granular material Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 108091028664 Ribonucleotide Proteins 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 239000002336 ribonucleotide Substances 0.000 claims description 7
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 6
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 6
- 229960004106 citric acid Drugs 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 abstract description 13
- 102000004190 Enzymes Human genes 0.000 abstract description 6
- 108090000790 Enzymes Proteins 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000013409 condiments Nutrition 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract 1
- 238000003860 storage Methods 0.000 description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 5
- 239000004288 Sodium dehydroacetate Substances 0.000 description 5
- 235000010241 potassium sorbate Nutrition 0.000 description 5
- 239000004302 potassium sorbate Substances 0.000 description 5
- 229940069338 potassium sorbate Drugs 0.000 description 5
- 229940079839 sodium dehydroacetate Drugs 0.000 description 5
- 235000019259 sodium dehydroacetate Nutrition 0.000 description 5
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 description 5
- 230000002159 abnormal effect Effects 0.000 description 4
- 206010016766 flatulence Diseases 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 108060008539 Transglutaminase Proteins 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 102000003601 transglutaminase Human genes 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229940026231 erythorbate Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a condiment, in particular to a minced garlic sauce formula and a preparation method thereof, wherein the formula comprises the following components in parts by weight: 50-60 parts of garlic, 0.5-1 part of glucose oxidoreductase, 0.3-0.5 part of glutamine transaminase, 3-8 parts of water, 25-35 parts of soybean oil, 2-3 parts of edible salt, 2-4 parts of white granulated sugar, 1-2 parts of sodium glutamate, 0.3-0.6 part of flavour development nucleotide disodium, 0.3-0.6 part of succinic acid disodium, 0.008-0.012 part of ethylene diamine tetraacetic acid disodium, 0.008-0.012 part of D-sodium erythorbate, 0.008-0.012 part of citric acid and 1-4 parts of maltodextrin. The invention avoids the high-temperature preparation process by adding the biological enzyme preparation, has environment-friendly, stable and efficient production process, long shelf life of the product and stable color and luster and fragrance as before.
Description
Technical Field
The invention relates to the field of food processing, and particularly discloses a novel minced garlic sauce formula prepared by applying a biological enzyme preparation and a processing technology thereof.
Background
Along with the improvement of the living standard and the rhythm of life of people, the types and the quantity of seasonings are more and more, and the life of people is more and more convenient. The garlic is a bulb of a liliaceae plant garlic Allium sativum L, is warm in nature and pungent in taste, enters spleen, stomach and lung channels, has the effects of dispelling carbuncle and swelling sores, sterilizing and detoxifying, helping digestion and clearing intestines, reducing blood sugar and the like, can be directly eaten or used as a cooking condiment, and is more historical and universal in China.
Garlic sauce made of garlic is produced in the market at present, and the traditional production method of the garlic sauce products comprises the steps of cutting garlic into particles, washing with water, drying, frying in vegetable oil at 120 ℃ for instant inactivation, adding seasonings, stirring uniformly, rapidly cooling, adding preservatives such as potassium sorbate, sodium dehydroacetate and the like, packaging and carrying out pasteurization.
However, the traditional preparation methods are complex in process, garlic granules become soft due to frying and sterilization, the fragrance of garlic is seriously lost, the crispness of the mouthfeel disappears, most of the obtained minced garlic sauce products only have a seasoning function, the obtained minced garlic sauce products have a common covering power on food tastes with heavy fishy smell and mutton smell, most of the minced garlic sauce products are not easy to store for a long time, the color of the sauce body gradually deepens along with the prolonging of the storage time, meanwhile, the storage conditions of the prepared products are high, the storage environment is 0-4 ℃, and cold chain is needed for transportation.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a minced garlic sauce formula and a preparation method thereof, which avoid a high-temperature preparation process by adding a biological enzyme preparation, and have an environment-friendly, stable and efficient production process.
In order to achieve the purpose of the invention, the invention adopts the technical scheme that:
a minced garlic sauce is prepared from the following components in parts by weight: 50-60 parts of garlic, 0.5-1 part of glucose oxidoreductase, 0.3-0.5 part of glutamine transaminase, 3-8 parts of water, 25-35 parts of soybean oil, 2-3 parts of edible salt, 2-4 parts of white granulated sugar, 1-2 parts of sodium glutamate, 0.3-0.6 part of flavour development nucleotide disodium, 0.3-0.6 part of succinic acid disodium, 0.008-0.012 part of ethylene diamine tetraacetic acid disodium, 0.008-0.012 part of D-sodium erythorbate, 0.008-0.012 part of citric acid and 1-4 parts of maltodextrin.
Preferably, the minced garlic sauce is prepared from the following components in parts by weight: 55 parts of garlic, 0.7 part of glucose oxidoreductase, 0.4 part of glutamine transaminase, 5 parts of water, 30 parts of soybean oil, 2.5 parts of edible salt, 3 parts of white granulated sugar, 1.5 parts of sodium glutamate, 0.45 part of flavour development nucleotide disodium, 0.45 part of succinic acid disodium, 0.01 part of ethylene diamine tetraacetic acid disodium, 0.01 part of D-sodium erythorbate, 0.01 part of citric acid and 2.5 parts of maltodextrin.
Another object of the present invention is to provide a method for preparing the above minced garlic sauce, which comprises the following steps:
(1) weighing the raw materials in parts by weight;
(2) chopping garlic into fine particles, cleaning the fine particles with clear water, and draining the water for later use; (3) respectively and fully dissolving glucose oxidoreductase and glutamine transaminase by using water, adding the solution into the garlic granules obtained in the step (2), and fully and uniformly stirring;
(4) sequentially adding soybean oil, edible salt, white granulated sugar, sodium glutamate, disodium ribonucleotide, disodium succinate, disodium ethylene diamine tetraacetate, D-sodium erythorbate, citric acid, maltodextrin and the like into the garlic material obtained in the step (3), and uniformly stirring to obtain the minced garlic sauce;
(5) filling the prepared minced garlic sauce, and storing in a shady, dry and ventilated place.
More preferably, the garlic is chopped in step (2) into fine particles having a size of not more than 5 x 5 mm.
Compared with the prior art, the garlic sauce provided by the embodiment of the invention has at least the following beneficial effects:
(1) the minced garlic sauce disclosed by the invention can keep the crispness and color of garlic to the greatest extent due to no high temperature, and can ensure that the garlic granules are white and not deep, and the mouthfeel is delicious;
(2) the minced garlic sauce can effectively remove fishy smell of mutton, seafood and other foods with heavier mutton smell, can greatly meet the requirements of people on removing the fishy smell of mutton, seafood and other foods, is suitable for various occasions such as barbecue, hot pot and the like, can be contained in a sealed bottle for carrying about, is convenient to use and is not easy to deteriorate;
(3) compared with the mashed garlic sauce prepared by the traditional process, the mashed garlic sauce has the advantages that the cell walls of bacteria are damaged by treating the mashed garlic sauce with biological enzyme, and the antiseptic effect is achieved, so that the shelf life and the shelf period can be obviously prolonged, the storage condition is looser, refrigeration is not needed, and the mashed garlic sauce is stored in a cool, dry and ventilated place at normal temperature, so that the mashed garlic sauce is convenient to store and transport, and the storage and transportation cost is saved.
Detailed Description
In order to make the content of the present invention more clearly understood, the technical solutions in the embodiments of the present invention will be clearly and completely described below.
Experimental example 1 fresh-keeping and corrosion-preventing experiment of minced garlic sauce
Experimental materials and methods:
8 groups of experimental samples were prepared according to the garlic sauce method of the present invention and the following conditions, wherein:
blank group 1: neither glucose oxidoreductase nor glutamine transaminase nor potassium sorbate nor sodium dehydroacetate is added;
experimental group 2: adding 0.05% of potassium sorbate and 0.03% of sodium dehydroacetate;
experimental group 3: adding 0.1% of glucose oxidoreductase, 0.03% of potassium sorbate and 0.01% of sodium dehydroacetate;
experimental group 4: adding 0.4% of glucose oxidoreductase, 0.03% of potassium sorbate and 0.01% of sodium dehydroacetate;
experimental group 5: the garlic sauce of example 1 of the present invention (with 0.4% glucose oxidoreductase and 0.2% glutamine transaminase added);
experimental group 6: the mashed garlic sauce of example 2 of the present invention (with addition of 0.6% glucose oxidoreductase and 0.3% glutamine transaminase);
experimental group 7: mashed garlic sauce according to example 3 of the present invention (with addition of 0.8% glucose oxidoreductase and 0.4% transglutaminase)
Experimental group 8: the garlic sauce of example 4 of the present invention (to which 1% of glucose oxidoreductase and 0.5% of transglutaminase were added).
All groups of samples are placed under the same condition at normal temperature, whether the surface appearance of each group has the phenomena of flatulence and putrefaction or not is observed, the total number of bacterial colonies of each group of samples is measured by sampling according to the measuring method of GB4789.2-2016, and the experimental results are as follows:
apparent result (one):
after being stored for 2 days at normal temperature, the blank group 1 shows flatulence and putrefaction, and the rest groups are not abnormal;
after being stored for 7 days at normal temperature, the experimental group 2 shows flatulence and putrefaction, and the other groups are not abnormal;
after being stored for 18 days at normal temperature, the experimental group 3 becomes deep, flatulence and putrefaction, and the other groups are not abnormal;
after being stored for 45 days at normal temperature, the rest groups are not abnormal, but the experimental group 4 has obvious putrefactive peculiar smell, the four groups of samples of the experimental groups 5 to 8 still present the original rich fragrance of the garlic, and the color of the sauce is not changed.
(II) Total colony count determination results, see Table 1 below
TABLE 1 Total colony count assay for each group of samples
As can be seen from the above table, after 2 days, 7 days, and 18 days, the blank group 1, the chemical preservative-added experimental group 2, the experimental group 3, and the experimental group 4, which are not added with any biological enzyme and preservative, have higher total number of colonies and faster growth, which exceed the national standard, whereas the total number of colonies of the inventive experimental group samples, i.e., the experimental group 5 to the experimental group 8, is very low (<130cfu/g) when the storage period is 45 days. The results show that the total number of bacterial colonies of the garlic sauce only added with the chemical preservative is difficult to control well, and the sample of the invention can obviously prolong the shelf life at normal temperature after being treated by the biological enzyme, and the color and the fragrance of the sample are kept unchanged.
The preparation method of the garlic sauce of the present invention is further illustrated by the following examples.
Example 1
1000g of minced garlic sauce is prepared from the following components in parts by weight: 547g of garlic, 4g of glucose oxidoreductase, 2g of glutamine transaminase, 49g of water, 295g of soybean oil, 25g of edible salt, 30g of white granulated sugar, 14.5g of sodium glutamate, 4.6g of flavour development disodium ribonucleotide, 4.6g of disodium succinate, 0.1g of disodium ethylenediamine tetraacetic acid, 0.1g of sodium D-erythorbate, 0.1g of citric acid and 24g of maltodextrin.
The preparation method of 1000g of the minced garlic sauce comprises the following steps:
(1) weighing the raw materials in parts by weight;
(2) chopping garlic into 5 × 5mm fine particles, cleaning with clear water, and draining off water for later use; (3) respectively and fully dissolving glucose oxidoreductase and glutamine transaminase by using water, adding the solution into the garlic granules obtained in the step (2), and fully and uniformly stirring;
(4) sequentially adding soybean oil, edible salt, white granulated sugar, sodium glutamate, disodium ribonucleotide, disodium succinate, disodium ethylene diamine tetraacetate, D-sodium erythorbate, citric acid, maltodextrin and the like into the garlic material obtained in the step (3), and uniformly stirring to obtain the minced garlic sauce;
(5) filling the prepared minced garlic sauce, and storing in a shady, dry and ventilated place.
Example 2
1000g of minced garlic sauce is prepared from the following components in parts by weight: 500g of garlic, 6g of glucose oxidoreductase, 3g of glutamine transaminase, 36g of water, 350g of soybean oil, 30g of edible salt, 20g of white granulated sugar, 20g of sodium glutamate, 6g of flavour development nucleotide disodium, 3g of disodium succinate, 0.1g of ethylene diamine tetraacetic acid disodium, 0.1g of D-sodium erythorbate, 0.1g of citric acid and 25.7g of maltodextrin.
The preparation method of 1000g of the minced garlic sauce comprises the following steps:
(1) weighing the raw materials in parts by weight;
(2) chopping garlic into 3 × 3mm fine particles, cleaning with clear water, and draining off water for later use; (3) respectively and fully dissolving glucose oxidoreductase and glutamine transaminase by using water, adding the solution into the garlic granules obtained in the step (2), and fully and uniformly stirring;
(4) sequentially adding soybean oil, edible salt, white granulated sugar, sodium glutamate, disodium ribonucleotide, disodium succinate, disodium ethylene diamine tetraacetate, D-sodium erythorbate, citric acid, maltodextrin and the like into the garlic material obtained in the step (3), and uniformly stirring to obtain the minced garlic sauce;
(5) filling the prepared minced garlic sauce, and storing in a shady, dry and ventilated place.
Example 3
1000g of minced garlic sauce is prepared from the following components in parts by weight: 600g of garlic, 8g of glucose oxidoreductase, 4g of glutamine transaminase, 30g of water, 250g of soybean oil, 20g of edible salt, 36g of white granulated sugar, 10g of sodium glutamate, 3g of flavour development nucleotide disodium, 6g of disodium succinate, 0.12g of ethylene diamine tetraacetic acid disodium, 0.12g of D-sodium erythorbate, 0.08g of citric acid and 22.68g of maltodextrin. The preparation method of 1000g of the minced garlic sauce comprises the following steps:
(1) weighing the raw materials in parts by weight;
(2) chopping garlic into 4 x 4mm fine particles, cleaning with clear water, and draining off water for later use;
(3) respectively and fully dissolving glucose oxidoreductase and glutamine transaminase by using water, adding the solution into the garlic granules obtained in the step (2), and fully and uniformly stirring;
(4) sequentially adding soybean oil, edible salt, white granulated sugar, sodium glutamate, disodium ribonucleotide, disodium succinate, disodium ethylene diamine tetraacetate, D-sodium erythorbate, citric acid, maltodextrin and the like into the garlic material obtained in the step (3), and uniformly stirring to obtain the minced garlic sauce;
(5) filling the prepared minced garlic sauce, and storing in a shady, dry and ventilated place.
Example 4
1000kg of minced garlic sauce is prepared from the following components in parts by weight: 550g of garlic, 10g of glucose oxidoreductase, 5g of glutamine transaminase, 78g of water, 270g of soybean oil, 20g of edible salt, 23g of white granulated sugar, 10g of sodium glutamate, 3g of flavour development nucleotide disodium, 6g of disodium succinate, 0.11g of ethylene diamine tetraacetic acid disodium, 0.11g of D-sodium erythorbate, 0.08g of citric acid and 24.7g of maltodextrin. The preparation method of 1000g of the minced garlic sauce comprises the following steps:
(1) weighing the raw materials in parts by weight;
(2) chopping garlic into 4 x 4mm fine particles, cleaning with clear water, and draining off water for later use;
(3) respectively and fully dissolving glucose oxidoreductase and glutamine transaminase by using water, adding the solution into the garlic granules obtained in the step (2), and fully and uniformly stirring;
(4) sequentially adding soybean oil, edible salt, white granulated sugar, sodium glutamate, disodium ribonucleotide, disodium succinate, disodium ethylene diamine tetraacetate, D-sodium erythorbate, citric acid, maltodextrin and the like into the garlic material obtained in the step (3), and uniformly stirring to obtain the minced garlic sauce;
(5) filling the prepared minced garlic sauce, and storing in a shady, dry and ventilated place.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the present invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (4)
1. The minced garlic sauce is characterized by being prepared from the following components in parts by weight: 50-60 parts of garlic, 0.5-1 part of glucose oxidoreductase, 0.3-0.5 part of glutamine transaminase, 3-8 parts of water, 25-35 parts of soybean oil, 2-3 parts of edible salt, 2-4 parts of white granulated sugar, 1-2 parts of sodium glutamate, 0.3-0.6 part of flavour development nucleotide disodium, 0.3-0.6 part of succinic acid disodium, 0.008-0.012 part of ethylene diamine tetraacetic acid disodium, 0.008-0.012 part of D-sodium erythorbate, 0.008-0.012 part of citric acid and 1-4 parts of maltodextrin.
2. The minced garlic sauce according to claim 1, which is prepared from the following components in parts by weight: 55 parts of garlic, 0.7 part of glucose oxidoreductase, 0.4 part of glutamine transaminase, 5 parts of water, 30 parts of soybean oil, 2.5 parts of edible salt, 3 parts of white granulated sugar, 1.5 parts of sodium glutamate, 0.45 part of flavour development nucleotide disodium, 0.45 part of succinic acid disodium, 0.01 part of ethylene diamine tetraacetic acid disodium, 0.01 part of D-sodium erythorbate, 0.01 part of citric acid and 2.5 parts of maltodextrin.
3. A method for preparing a minced garlic sauce according to claim 1 or 2, which comprises the steps of:
(1) weighing the raw materials in parts by weight;
(2) chopping garlic into fine particles, cleaning the fine particles with clear water, and draining the water for later use;
(3) respectively and fully dissolving glucose oxidoreductase and glutamine transaminase by using water, adding the solution into the garlic granules obtained in the step (2), and fully and uniformly stirring;
(4) sequentially adding soybean oil, edible salt, white granulated sugar, sodium glutamate, disodium ribonucleotide, disodium succinate, disodium ethylene diamine tetraacetate, D-sodium erythorbate, citric acid, maltodextrin and the like into the garlic material obtained in the step (3), and uniformly stirring to obtain the minced garlic sauce;
(5) filling the prepared minced garlic sauce, and storing in a shady, dry and ventilated place.
4. The method of preparing a minced garlic sauce according to claim 3, wherein the garlic of the step (2) is chopped into fine particles of not more than 5 x 5mm in size.
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