CN111938130B - Cuttlefish juice compound sauce and preparation method thereof - Google Patents
Cuttlefish juice compound sauce and preparation method thereof Download PDFInfo
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- 241000238371 Sepiidae Species 0.000 title claims abstract description 89
- 235000015067 sauces Nutrition 0.000 title claims abstract description 83
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 150000001875 compounds Chemical class 0.000 title abstract description 28
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Classifications
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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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
-
- 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
- A23L27/50—Soya sauce
-
- 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
- A23L27/63—Ketchup
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
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- Meat, Egg Or Seafood Products (AREA)
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Abstract
The invention belongs to the field of food processing, and discloses cuttlefish juice compound sauce and a preparation method thereof. The flavoring sauce comprises the following raw materials in parts by weight: 10-17 parts of original cuttlefish juice, 20-25 parts of edible oil, 10-16 parts of tomato sauce, 6-10 parts of syrup, 4-10 parts of onion, 1-4 parts of garlic, 4-8 parts of soy sauce, 4-8 parts of fish sauce, 2-5 parts of yeast extract, 4-7 parts of condensed milk, 0.5-1.5 parts of dehydrated onion powder, 0.1-0.5 part of black pepper powder and 8-14 parts of water. The cuttlefish juice compound flavoring sauce prepared by the method has the characteristics of fine and smooth taste, delicious taste, black and bright color and long quality guarantee period, and is a compound flavoring with higher nutrition and health care value.
Description
Technical Field
The invention relates to the field of food processing, in particular to cuttlefish juice compound sauce and a preparation method thereof.
Background
The cuttlefish juice is a black mucus, and is extracted from ink sac in cuttlefish body. According to analysis, the main component of the cuttlefish juice is melanin, and in addition, the cuttlefish juice is rich in nutrition components such as high-quality protein, mucopolysaccharide, amino acid and the like, and has extremely high biological activity. Cuttlefish is an economic head and foot class with abundant resources and higher yield in coastal areas of China, but people usually only eat the meat quality of the cuttlefish or simply carry out rough processing, and cuttlefish juice is washed out as waste, so that huge resource waste is caused. At present, the research on the cuttlefish juice at home and abroad mainly comprises the steps of processing the cuttlefish juice into medicinal materials or pigments, but the problems of dark color, easy fishy smell and deterioration and the like restrict the fine development and utilization of the cuttlefish juice in foods.
CN106174412 a discloses a preparation method of cuttlefish juice paste. The method comprises the steps of firstly, taking the cuttlefish ink sac through pretreatment, then carrying out hot soup treatment, cooling, blending, colloid milling, homogenizing, boiling, and then carrying out hot filling, sterilization and cooling on the obtained cuttlefish ink, thus finally obtaining the cuttlefish ink sauce. Although the cuttlefish juice jam retains melanin to a large extent and solves the problem that the cuttlefish juice is not stored, the cuttlefish juice is subjected to high-temperature treatment for 3 times in the preparation process, so that a certain loss of nutrient components of the cuttlefish juice is caused. In addition, the cuttlefish paste prepared by the method can not improve the fishy smell of the cuttlefish paste, so that the paste is not high in edible acceptance.
CN106072437a discloses a preparation method of instant cuttlefish juice sauce. The method comprises the steps of taking and filtering cuttlefish ink sacs to obtain cuttlefish ink, stir-frying the cuttlefish ink with mixed vegetable juice of onion, garlic, ginger, green pepper and carrot by using olive oil and butter, and obtaining the cuttlefish ink sauce through the processes of boiling, thickening, canning, sterilizing and the like. The method adopts a large amount of mixed juice of vegetables with strong smell to inhibit the fishy smell of the cuttlefish juice, so that the taste of the cuttlefish juice is more acceptable to people in China, but the original fresh and sweet taste of the cuttlefish juice is covered, meanwhile, the cuttlefish juice obtained in pretreatment is simply filtered, and the taste of the sauce is not fine enough, and the color is not black and uniform enough without further grinding and refining.
Disclosure of Invention
In order to solve the problems in the background art, the invention aims to overcome the defects of the prior art, and provides the cuttlefish juice compound seasoning sauce and the preparation method thereof, so that the fishy smell of the cuttlefish juice is effectively removed, the fresh and sweet taste of the cuttlefish juice is kept, the normal-temperature preservation and the instant safety of the cuttlefish juice are realized, the fine utilization way of the cuttlefish juice is expanded, and the variety of the compound seasoning sauce is enriched. The cuttlefish juice compound flavoring sauce obtained by the method has the characteristics of fine and smooth taste, delicious taste, black and bright color, rich nutrition and the like.
In order to achieve the above purpose, the invention adopts a technical scheme that:
an cuttlefish juice compound sauce comprises the following raw materials in parts by weight: 10-17 parts of original cuttlefish juice, 20-25 parts of edible oil, 10-16 parts of tomato sauce, 6-10 parts of syrup, 4-10 parts of onion, 1-4 parts of garlic, 4-8 parts of soy sauce, 4-8 parts of fish sauce, 2-5 parts of yeast extract, 4-7 parts of condensed milk, 0.5-1.5 parts of dehydrated onion powder, 0.1-0.5 part of black pepper powder and 8-14 parts of water.
Further, the edible oil is selected from any one or more of rapeseed oil, olive oil, camellia seed oil, soybean oil, peanut oil, sunflower seed oil and butter.
Further, the black pepper is 40-60 meshes, and the dehydrated onion powder is 60-100 meshes.
The other technical scheme adopted by the invention is as follows:
a method of preparing an cuttlefish juice complex sauce comprising the steps of:
heating and curing the edible oil, cooling to a first temperature, adding the minced onion and the minced garlic, stir-frying, and softening;
adding tomato sauce, parching for the first time, sequentially adding original cuttlefish juice, fish sauce, soy sauce and water, and stirring;
decocting to boiling, adding syrup, yeast extract and condensed milk, and parching to give thick sauce;
adding black pepper powder and dehydrated onion powder, and stir-frying uniformly;
filling, sterilizing and cooling.
Further, the first temperature is 110-115 ℃, and the first time is 4-7min.
Further, the preparation method of the original taste cuttlefish juice comprises the following steps:
extruding cuttlefish juice from cuttlefish bag, adding water, edible salt, and acetylated distarch phosphate, mixing, sterilizing by colloid mill, and packaging.
Further, the onion powder and the garlic powder are obtained by cutting or mechanically crushing the cleaned onion and peeled garlic into pieces or in the form of a minced or minced shape of less than 4 mm, respectively.
Further, the sterilization is to keep the vacuum-sealed compound cuttlefish juice sauce at 95-98 ℃ for 15-30min.
The invention also discloses the cuttlefish juice compound sauce prepared by the method.
Compared with the prior art, the invention has the following beneficial effects:
the invention provides an cuttlefish juice compound flavoring sauce which is scientific and reasonable in formula and process, and can be used for removing fishy smell and improving freshness, improving the fineness and color uniformity of the sauce and improving the sensory experience of consumers. Firstly, the cuttlefish juice extruded from the ink bag is ground into thick liquid by colloid so that the juice is fine and smooth and the pigment is uniformly distributed, and the edible safety of the original cuttlefish juice is ensured by boiling and sterilizing; secondly, removing the fishy smell of cuttlefish juice through a small amount of onions, garlic and black pepper, and cooperatively improving the fresh and sweet taste of soy sauce, fish sauce, condensed milk and the like; in addition, tomato sauce is used as an adsorption carrier of cuttlefish juice, and the cuttlefish juice is uniformly dispersed in the sauce by the processes of stir-frying with open fire, decocting with small fire and the like.
The tomato sauce and condensed milk used in the invention can improve the freshness of the sauce, and the two components are different from fish sauce and soy sauce, directly increase amino acid nitrogen and the like, enrich the taste of the sauce by balancing the sour and sweet taste, and improve the delicious taste of the product.
The cuttlefish juice compound sauce is based on the full utilization of the cuttlefish juice, has the characteristics of fine and smooth taste, delicious taste, black and bright color and long shelf life, and is a compound condiment with higher nutrition and health care value.
Detailed Description
The present invention will now be described in more detail by way of the following examples, which are given to illustrate the present invention and are not to be construed as limiting the scope of the invention. Those skilled in the art can make some insubstantial improvements and adaptations to the present invention based on the contents of the present invention as set forth above.
Example 1
An cuttlefish juice compound sauce comprises the following raw materials in parts by weight: 10-17 parts of original cuttlefish juice, 20-25 parts of edible oil, 10-16 parts of tomato sauce, 6-10 parts of syrup, 4-10 parts of onion, 1-4 parts of garlic, 4-8 parts of soy sauce, 4-8 parts of fish sauce, 2-5 parts of yeast extract, 4-7 parts of condensed milk, 0.5-1.5 parts of dehydrated onion powder, 0.1-0.5 part of black pepper powder and 8-14 parts of water.
Wherein the edible oil is selected from one or more of rapeseed oil, olive oil, camellia seed oil, soybean oil, peanut oil, sunflower seed oil and butter; the black pepper is 40-60 meshes, and the dehydrated onion powder is 60-100 meshes.
Example 2
A method of preparing an cuttlefish juice complex sauce comprising the steps of:
heating and curing the edible oil, cooling to a first temperature, adding the minced onion and the minced garlic, stir-frying, and softening;
adding tomato sauce, parching for the first time, sequentially adding original cuttlefish juice, fish sauce, soy sauce and water, and stirring;
decocting to boiling, adding syrup, yeast extract and condensed milk, and parching to give thick sauce;
adding black pepper powder and dehydrated onion powder, and stir-frying uniformly;
filling, sterilizing and cooling.
Wherein the first temperature is 110-115 ℃, and the first time is 4-7min.
Example 3
The preparation method of the original cuttlefish juice comprises the following steps: extruding cuttlefish juice from cuttlefish bag, adding water, edible salt, and acetylated distarch phosphate, mixing, sterilizing by colloid mill, and packaging.
The onion powder and garlic powder are prepared by cutting or mechanically crushing cleaned onion and peeled garlic into pieces or in the form of powder smaller than 4 mm.
Sterilizing by vacuum sealing the compound cuttlefish juice flavoring sauce at 95-98deg.C for 15-30min.
Example 4
In this example, the cuttlefish juice compound sauce material comprises: original cuttlefish juice 17 kg, olive oil 23 kg, tomato sauce 12 kg, syrup 6 kg, onion 4 kg, garlic 2 kg, soy sauce 4 kg, fish sauce 8 kg, yeast extract 4 kg, condensed milk 4 kg, dehydrated onion powder 1.5 kg, black pepper powder 0.5 kg, and water 14 kg.
A preparation method of cuttlefish juice compound flavoring sauce comprises the following steps:
extruding cuttlefish juice from cuttlefish bag, adding water, edible salt and acetylated distarch phosphate, mixing, pulping with colloid mill, decocting, sterilizing, and packaging;
cutting or crushing cleaned Bulbus Allii Cepae and peeled Bulbus Allii into pieces smaller than 4 mm or in the form of cornu Cervi Pantotrichum, sieving fructus Piperis powder with 40 mesh sieve, and sieving dehydrated Bulbus Allii Cepae powder with 60 mesh sieve;
heating to cure olive oil, cooling to 115 deg.C, adding Bulbus Allii Cepae powder and Bulbus Allii powder, parching, and softening;
adding tomato sauce, parching for 5min, sequentially adding original cuttlefish juice, fish sauce, soy sauce and water, and stirring;
decocting to boiling, adding syrup, yeast extract and condensed milk, and parching to give thick sauce;
adding black pepper powder and dehydrated onion powder, and stir-frying uniformly;
and (3) filling the obtained sauce while the sauce is hot, vacuum sealing, maintaining at 98 ℃ for 15 min for sterilization, and cooling to room temperature to obtain the cuttlefish juice compound sauce.
Example 5
In this example, the cuttlefish juice compound sauce material comprises: original cuttlefish 15 kg, soybean oil 20 kg, tomato sauce 14 kg, syrup 8 kg, onion 6 kg, garlic 3 kg, soy sauce 6 kg, fish sauce 6 kg, yeast extract 3 kg, condensed milk 5 kg, dehydrated onion powder 1 kg, black pepper powder 0.3 kg, and water 12.7 kg;
a preparation method of cuttlefish juice compound flavoring sauce comprises the following steps:
extruding cuttlefish juice from cuttlefish bag, adding water, edible salt and acetylated distarch phosphate, mixing, pulping with colloid mill, decocting, sterilizing, and packaging;
cutting or crushing cleaned Bulbus Allii Cepae and peeled Bulbus Allii into pieces smaller than 4 mm or in the form of cornu Cervi Pantotrichum, sieving fructus Piperis powder with 50 mesh sieve, and sieving dehydrated Bulbus Allii Cepae powder with 80 mesh sieve;
heating and curing olive oil, cooling to 110deg.C, adding Bulbus Allii Cepae powder and Bulbus Allii powder, parching, and softening;
adding tomato sauce, parching for 6min, sequentially adding original cuttlefish juice, fish sauce, soy sauce and water, and stirring;
decocting to boiling, adding syrup, yeast extract and condensed milk, and parching to give thick sauce;
adding black pepper powder and dehydrated onion powder, and stir-frying uniformly;
and (3) filling the obtained sauce while the sauce is hot, vacuum sealing, maintaining at 96 ℃ for 22 min for sterilization, and cooling to room temperature to obtain the cuttlefish juice compound sauce.
Example 6
In this example, the cuttlefish juice compound sauce material comprises: original cuttlefish 13 kg, butter 24 kg, tomato sauce 10 kg, syrup 10 kg, onion 8 kg, garlic 4 kg, soy sauce 8 kg, fish sauce 4 kg, yeast extract 5 kg, condensed milk 3 kg, dehydrated onion powder 0.8 kg, black pepper powder 0.4 kg, and water 9.8 kg;
a preparation method of cuttlefish juice compound flavoring sauce comprises the following steps:
extruding cuttlefish juice from cuttlefish bag, adding water, edible salt and acetylated distarch phosphate, mixing, pulping with colloid mill, decocting, sterilizing, and packaging;
cutting or crushing cleaned Bulbus Allii Cepae and peeled Bulbus Allii into pieces smaller than 4 mm or in the form of cornu Cervi Pantotrichum, sieving fructus Piperis powder with 60 mesh sieve, and sieving dehydrated Bulbus Allii Cepae powder with 100 mesh sieve;
heating and curing olive oil, cooling to 105 ℃, adding onion powder and garlic powder, stir-frying, and softening;
adding tomato sauce, parching for 7min, sequentially adding original cuttlefish juice, fish sauce, soy sauce and water, and stirring;
decocting to boiling, adding syrup, yeast extract and condensed milk, and parching to give thick sauce;
adding black pepper powder and dehydrated onion powder, and stir-frying uniformly;
and (3) filling the obtained sauce while the sauce is hot, vacuum sealing, maintaining at 98 ℃ for 30min for sterilization, and cooling to room temperature to obtain the cuttlefish juice compound sauce.
Comparative example 1
In comparison with example 5, tomato paste and condensed milk were not added, and the other formulation and process were the same as example 5.
Comparative example 2
In comparison with example 5, no tomato paste was added, and the rest of the formulation and process were the same as in example 5.
Comparative example 3
In comparison with example 5, no condensed milk was added, and the other formulation and process were the same as in example 5.
Sensory evaluation:
a sensory panel of 20 people (10 men and 10 women) was selected to perform sensory evaluation on the cuttlefish juice compound pastes of examples 4-6 and comparative examples 1-3. The evaluation method comprises the following steps: firstly, the appearance color of a sample is flocculated, precipitated and the like, the smell of the sample is smelled to evaluate the taste of the sample, and the sample is scored according to scoring items such as color, aroma, taste and the like. The evaluation items and the evaluation criteria are shown in Table 1, and the sensory evaluation results are shown in Table 2.
TABLE 1
TABLE 2
As can be seen from tables 1 and 2, the compound cuttlefish juice seasoning sauce prepared by adding the tomato sauce and the condensed milk and combining other raw materials and processes has fine and smooth taste, delicious taste, black and bright color and luster and strong sauce flavor compared with the comparative examples which are only added with the condensed milk or the tomato sauce or are not added with the tomato sauce and the condensed milk.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and not for limiting the same; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the invention.
Claims (7)
1. A method of preparing a cuttlefish juice complex sauce comprising the steps of:
heating and curing 20-25 parts of edible oil, cooling to a first temperature, adding 4-10 parts of onion powder and 1-4 parts of garlic powder, stir-frying, and softening;
adding 10-16 parts of tomato sauce, stir-frying for the first time, sequentially adding 10-17 parts of original cuttlefish juice, 4-8 parts of fish sauce, 4-8 parts of soy sauce and 8-14 parts of water, and uniformly stirring;
decocting until boiling, adding syrup 6-10 parts, yeast extract 2-5 parts and condensed milk 4-7 parts, and parching until the sauce is in viscous state;
adding black pepper powder 0.1-0.5 parts and dehydrated onion powder 0.5-1.5 parts, stir-frying uniformly;
filling, sterilizing and cooling;
the preparation method of the original cuttlefish juice comprises the following steps:
extruding cuttlefish juice from cuttlefish bag, adding water, edible salt and acetylated distarch phosphate, mixing, colloid milling, decocting, sterilizing, and packaging.
2. The method of claim 1, wherein the edible oil is selected from any one or more of rapeseed oil, olive oil, camellia seed oil, soybean oil, peanut oil, sunflower seed oil, butter.
3. The method of claim 1, wherein the black pepper powder is 40-60 mesh and the dehydrated onion powder is 60-100 mesh.
4. The method of claim 1, wherein the first temperature is 110-115 ℃ and the first time is 4-7 minutes.
5. The method of claim 1, wherein the onion and garlic are chopped or machine-crushed into pieces or flakes of less than 4 mm, respectively, after washing.
6. The method of claim 1, wherein the sterilizing is performed by maintaining the vacuum-sealed composite cuttlefish juice sauce at 95-98 ℃ for 15-30min.
7. An cuttlefish juice composite sauce prepared by the method of any one of claims 1-6.
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