CN112931843A - Fruit and vegetable mixed flavor ham sauce and preparation method thereof - Google Patents
Fruit and vegetable mixed flavor ham sauce and preparation method thereof Download PDFInfo
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- CN112931843A CN112931843A CN202110256769.XA CN202110256769A CN112931843A CN 112931843 A CN112931843 A CN 112931843A CN 202110256769 A CN202110256769 A CN 202110256769A CN 112931843 A CN112931843 A CN 112931843A
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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
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a fruit and vegetable mixed flavor ham sauce and a preparation method thereof, and relates to the technical field of milk beverage processing. The fruit and vegetable mixed flavor ham sauce is mainly prepared from vegetable oil, beef tallow, ham, fermented soya beans, mushrooms, pepper, bay leaves, cinnamon, chili powder, mixed fermented fruit and vegetable juice, fennel, garlic, ginger, salt and the like through steaming, frying, mixed fermentation and secondary frying of peels. The invention overcomes the defects of the prior art, ensures the freshness and the fragrance of the ham sauce, improves the fresh taste of the sauce by adding, mixing and fermenting various fruits and vegetables, achieves the effects of removing oil and greasiness, and improves the flavor of the ham sauce.
Description
Technical Field
The invention relates to the technical field of ham sauce processing, in particular to a fruit and vegetable mixed flavor ham sauce and a preparation method thereof.
Background
The ham is pickled or smoked meat which is lovely eaten by people, has bright color, red and white color, sweet and salty taste of lean meat, fragrant but not greasy fat meat and delicious taste, contains rich protein, moderate fat, more than ten amino acids, multiple vitamins and mineral substances, is fermented and decomposed after winter and summer, has various nutrient components which are easily absorbed by human bodies, and has the effects of nourishing the stomach, promoting the secretion of saliva or body fluid, tonifying the kidney, strengthening yang, strengthening bone marrow, strengthening foot strength, healing wounds and the like.
The common ham is usually steamed or fried in use, in order to improve the eating convenience of the ham, the ham is usually prepared into ham sauce, while the traditional ham sauce is prepared into instant or seasoned sauce by frying and mixing the cooked and fermented ham with hot pepper, ginger and various spices, but most of the common ham sauce is heavy oil and heavy salt, has heavier taste and is oily when being eaten too much, so that the development of the brand new and fresh ham sauce has good market value.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the fruit and vegetable mixed flavor ham sauce and the preparation method thereof, which can ensure the freshness and the fragrance of the ham sauce, improve the fresh taste of the sauce material through the addition, mixing and fermentation of various fruits and vegetables, achieve the effects of removing oil and removing grease, and improve the flavor of the ham sauce.
In order to achieve the above purpose, the technical scheme of the invention is realized by the following technical scheme:
the fruit and vegetable mixed flavor ham sauce is prepared from the following raw materials in parts by weight: 35-40 parts of vegetable oil, 4-8 parts of beef tallow, 12-18 parts of ham, 8-10 parts of fermented soya beans, 6-8 parts of mushroom, 3-4 parts of pepper, 3-5 parts of pepper, 1-4 parts of bay leaves, 2-3 parts of cassia bark, 0.8-1.2 parts of chili powder, 15-20 parts of mixed fermented fruit and vegetable juice, 1-2 parts of fennel, 2-3 parts of garlic, 2-3 parts of ginger and 5-8 parts of salt.
Preferably, the mixed fermented fruit and vegetable juice comprises the following substances in parts by weight: 4-8 parts of carrot, 2-6 parts of apple, 2-4 parts of pear, 3-5 parts of tomato, 1-3 parts of celery, 1-1.2 parts of caraway, 2-4 parts of kiwi fruit, 1-3 parts of honey, 0.01-0.02 part of lactic acid bacteria and 0.005-0.01 part of yeast.
Preferably, the preparation method of the mixed fermented fruit and vegetable juice comprises the following steps:
(1) mixing carrot, apple, pear, tomato, celery, caraway and kiwi fruit, and grinding into pulp to obtain mixed fruit and vegetable pulp for later use;
(2) adding honey, lactobacillus and yeast into the mixed fruit and vegetable pulp, mixing, and fermenting in a fermentation tank at 40-45 deg.C for 12-16h to obtain fermented pulp;
(3) and (3) placing the fermented pulp at the temperature of 70-80 ℃ for constant temperature treatment for 1-2h, and filtering while the fermented pulp is hot to obtain the mixed fermented fruit and vegetable juice.
The preparation method of the fruit and vegetable mixed flavor ham sauce comprises the following steps:
(1) selecting shaddock peel, apple peel and lemon peel, cutting into dices to prepare mixed peel, blanching in boiling water for 15-30s, taking out, and spreading in a steamer for later use;
(2) cutting ham into slices, spreading in the above steamer, steaming for 15-20min in a steamer, taking out ham, cooling, and cutting into cubes;
(3) mixing garlic and ginger, cutting into pieces, cutting shiitake into pieces, frying the garlic and ginger pieces in a pot to obtain fragrance, adding the ham pieces and the shiitake pieces obtained in the step (2), and continuously frying for 5-8min to obtain a first fried material for later use;
(4) mixing and grinding pepper, myrcia, cinnamon and fennel into powder, and then adding chilli powder to obtain mixed powder for later use;
(5) uniformly stirring the mixed powder, fermented soya beans and the first stir-fried material, adding mixed fermented fruit and vegetable juice, and fermenting in a fermentation tank at constant temperature for 5-7 days to obtain fermented slurry for later use;
(6) mixing vegetable oil and beef tallow, heating in a pot, adding the fermented slurry, stirring and frying with slow fire until no water exists, adding salt, and continuously frying to obtain the vegetable mixed flavor ham sauce.
Preferably, the mass ratio of the shaddock peel, the apple peel and the lemon peel in the step (1) is 2: 1.
Preferably, the thickness of the ham slice in the step (2) is 0.2-0.5 cm.
Preferably, the temperature for frying the materials in the step (3) is 80-90 ℃.
Preferably, the temperature for constant-temperature fermentation in the step (5) is 30-35 ℃.
Preferably, the temperature of the mixed heat of the vegetable oil and the beef tallow in the step (6) is 90-95 ℃.
The invention provides a fruit and vegetable mixed flavor ham sauce and a preparation method thereof, and compared with the prior art, the fruit and vegetable mixed flavor ham sauce has the advantages that:
(1) the fresh taste of the ham sauce is effectively improved by adding the mixed fermented fruit and vegetable juice into the ham, and the mixed fermented fruit and vegetable juice is prepared by fermenting carrot, apple, pear, tomato, celery, caraway, kiwi fruit and honey with lactobacillus and saccharomycetes, so that the taste and flavor of the sauce are effectively improved, and meanwhile, the nutritional structure of the ham sauce is enriched;
(2) according to the ham sauce, the ham is placed on the peel and steamed, so that the flavor substances in the peel can be effectively permeated into the ham, meanwhile, the spice and the ingredients are mixed and fried in a dry mode in the later period, the flavor of the ham is further improved, the flavor and the taste of the ham sauce are comprehensively improved by continuously fermenting the mixed fermented fruit and vegetable juice and the ham in the later period, and the effects of removing oil and removing greasiness are achieved.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the fruit and vegetable mixed flavor ham sauce is prepared from the following raw materials in parts by weight: 35 parts of vegetable oil, 4 parts of beef tallow, 12 parts of ham, 8 parts of fermented soya beans, 6 parts of mushroom, 3 parts of pepper, 1 part of bay leaves, 2 parts of cassia bark, 0.8 part of chili powder, 15 parts of mixed fermented fruit and vegetable juice, 1 part of fennel, 2 parts of garlic, 2 parts of ginger and 5 parts of salt.
Preferably, the mixed fermented fruit and vegetable juice comprises the following substances in parts by weight: 4 parts of carrot, 2 parts of apple, 2 parts of pear, 3 parts of tomato, 1 part of celery, 1 part of caraway, 2 parts of kiwi fruit, 1 part of honey, 0.01 part of lactic acid bacteria and 0.005 part of yeast.
Preferably, the preparation method of the mixed fermented fruit and vegetable juice comprises the following steps:
(1) mixing carrot, apple, pear, tomato, celery, caraway and kiwi fruit, and grinding into pulp to obtain mixed fruit and vegetable pulp for later use;
(2) adding honey, lactic acid bacteria and yeast into the mixed fruit and vegetable pulp, mixing, placing in a fermentation tank, and fermenting at constant temperature of 40 deg.C for 12h to obtain fermented pulp for use;
(3) and (3) treating the fermented slurry at a constant temperature of 70 ℃ for 1h, and filtering while the fermented slurry is hot to obtain the mixed fermented fruit and vegetable juice.
The preparation method of the fruit and vegetable mixed flavor ham sauce comprises the following steps:
(1) selecting shaddock peel, apple peel and lemon peel in a mass ratio of 2: 1, cutting into dices to prepare mixed peel, blanching in boiling water for 15s, taking out, and flatly paving in a steamer for later use;
(2) cutting ham into 0.2-0.5cm thick pieces, spreading in the above steamer, steaming for 15min, taking out ham, cooling, and cutting into cubes;
(3) mixing garlic and ginger, cutting into pieces, cutting shiitake into pieces, frying the garlic and ginger pieces in a pot at 80 ℃ to obtain fragrance, adding the diced ham and the shiitake in the step (2), and continuously frying at 80 ℃ for 5min to obtain a first fried material for later use;
(4) mixing and grinding pepper, myrcia, cinnamon and fennel into powder, and then adding chilli powder to obtain mixed powder for later use;
(5) uniformly stirring the mixed powder, fermented soya beans and the first stir-fried material, adding mixed fermented fruit and vegetable juice, and fermenting in a fermentation tank at constant temperature of 30 ℃ for 5 days to obtain fermented slurry for later use;
(6) mixing vegetable oil and beef tallow, heating to 90 deg.C, adding the above fermented slurry, stirring with slow fire, parching, adding salt, and parching to obtain ham sauce with vegetable mixed flavor.
Example 2:
the fruit and vegetable mixed flavor ham sauce is prepared from the following raw materials in parts by weight: 40 parts of vegetable oil, 8 parts of beef tallow, 18 parts of ham, 10 parts of fermented soya beans, 8 parts of mushroom, 4 parts of pepper, 5 parts of pepper, 4 parts of bay leaves, 3 parts of cassia bark, 1.2 parts of chili powder, 20 parts of mixed fermented fruit and vegetable juice, 2 parts of fennel, 3 parts of garlic, 3 parts of ginger and 8 parts of salt.
Preferably, the mixed fermented fruit and vegetable juice comprises the following substances in parts by weight: 8 parts of carrot, 6 parts of apple, 4 parts of pear, 5 parts of tomato, 3 parts of celery, 1.2 parts of caraway, 4 parts of kiwi fruit, 3 parts of honey, 0.02 part of lactic acid bacteria and 0.01 part of yeast.
Preferably, the preparation method of the mixed fermented fruit and vegetable juice comprises the following steps:
(1) mixing carrot, apple, pear, tomato, celery, caraway and kiwi fruit, and grinding into pulp to obtain mixed fruit and vegetable pulp for later use;
(2) adding honey, lactic acid bacteria and yeast into the mixed fruit and vegetable pulp, mixing, placing in a fermentation tank, and fermenting at constant temperature of 45 deg.C for 16h to obtain fermented pulp for use;
(3) and (3) processing the fermented pulp at the constant temperature of 80 ℃ for 2h, and filtering while the fermented pulp is hot to obtain the mixed fermented fruit and vegetable juice.
The preparation method of the fruit and vegetable mixed flavor ham sauce comprises the following steps:
(1) selecting shaddock peel, apple peel and lemon peel in a mass ratio of 2: 1, cutting into dices to prepare mixed peel, blanching in boiling water for 30s, taking out, and flatly paving in a steamer for later use;
(2) cutting ham into 0.2-0.5cm thick pieces, spreading in the above steamer, steaming for 20min, taking out ham, cooling, and cutting into cubes;
(3) mixing garlic and ginger, cutting into pieces, cutting shiitake into pieces, frying the garlic and ginger pieces in a pot at 90 ℃ to obtain fragrance, adding the diced ham and the shiitake in the step (2), and continuously frying at 90 ℃ for 8min to obtain a first fried material for later use;
(4) mixing and grinding pepper, myrcia, cinnamon and fennel into powder, and then adding chilli powder to obtain mixed powder for later use;
(5) uniformly stirring the mixed powder, fermented soya beans and the first stir-fried material, adding mixed fermented fruit and vegetable juice, and standing in a fermentation tank at the constant temperature of 35 ℃ for 7 days to obtain fermented slurry for later use;
(6) mixing vegetable oil and beef tallow, heating to 95 ℃, adding the fermented slurry, stirring and stir-frying with slow fire until no water exists, adding salt, and continuously stir-frying to obtain the vegetable mixed flavor ham sauce.
Example 3:
the fruit and vegetable mixed flavor ham sauce is prepared from the following raw materials in parts by weight: 38 parts of vegetable oil, 6 parts of beef tallow, 15 parts of ham, 9 parts of fermented soya beans, 7 parts of mushroom, 3.5 parts of pepper, 4 parts of pepper, 2.5 parts of bay leaves, 2.5 parts of cassia bark, 1 part of chilli powder, 18 parts of mixed fermented fruit and vegetable juice, 1.5 parts of fennel, 2.5 parts of garlic, 2.5 parts of ginger and 6.5 parts of salt.
Preferably, the mixed fermented fruit and vegetable juice comprises the following substances in parts by weight: 6 parts of carrot, 4 parts of apple, 3 parts of pear, 4 parts of tomato, 2 parts of celery, 1.1 parts of caraway, 3 parts of kiwi fruit, 2 parts of honey, 0.01 part of lactic acid bacteria and 0.01 part of yeast.
Preferably, the preparation method of the mixed fermented fruit and vegetable juice comprises the following steps:
(1) mixing carrot, apple, pear, tomato, celery, caraway and kiwi fruit, and grinding into pulp to obtain mixed fruit and vegetable pulp for later use;
(2) adding honey, lactic acid bacteria and yeast into the mixed fruit and vegetable pulp, mixing, placing in a fermentation tank, and fermenting at constant temperature of 40 deg.C for 14h to obtain fermented pulp for use;
(3) and (3) treating the fermented slurry at the constant temperature of 75 ℃ for 1.5h, and filtering while the fermented slurry is hot to obtain the mixed fermented fruit and vegetable juice.
The preparation method of the fruit and vegetable mixed flavor ham sauce comprises the following steps:
(1) selecting shaddock peel, apple peel and lemon peel in a mass ratio of 2: 1, cutting into dices to prepare mixed peel, blanching in boiling water for 25s, taking out, and flatly paving in a steamer for later use;
(2) cutting ham into 0.2-0.5cm thick pieces, spreading in the above steamer, steaming for 20min, taking out ham, cooling, and cutting into cubes;
(3) mixing garlic and ginger, cutting into pieces, cutting shiitake into pieces, frying the garlic and ginger pieces in a pot at 85 ℃ to obtain fragrance, adding the diced ham and the shiitake in the step (2), and continuously frying at 85 ℃ for 7min to obtain a first fried material for later use;
(4) mixing and grinding pepper, myrcia, cinnamon and fennel into powder, and then adding chilli powder to obtain mixed powder for later use;
(5) uniformly stirring the mixed powder, fermented soya beans and the first stir-fried material, adding mixed fermented fruit and vegetable juice, and fermenting in a fermentation tank at constant temperature of 30 ℃ for 6 days to obtain fermented slurry for later use;
(6) mixing vegetable oil and beef tallow, heating to 93 ℃, adding the fermented slurry, stirring and stir-frying with slow fire until no water exists, adding salt, and continuously stir-frying to obtain the vegetable mixed flavor ham sauce.
Comparative example 1:
the ham sauce is prepared from the following raw materials in parts by weight: 38 parts of vegetable oil, 6 parts of beef tallow, 15 parts of ham, 9 parts of fermented soya beans, 7 parts of mushroom, 3.5 parts of pepper, 4 parts of pepper, 2.5 parts of bay leaves, 2.5 parts of cassia bark, 1 part of chili powder, 18 parts of clear water, 1.5 parts of fennel, 2.5 parts of garlic, 2.5 parts of ginger and 6.5 parts of salt.
The preparation method of the ham sauce comprises the following steps:
(1) selecting shaddock peel, apple peel and lemon peel in a mass ratio of 2: 1, cutting into dices to prepare mixed peel, blanching in boiling water for 25s, taking out, and flatly paving in a steamer for later use;
(2) cutting ham into 0.2-0.5cm thick pieces, spreading in the above steamer, steaming for 20min, taking out ham, cooling, and cutting into cubes;
(3) mixing garlic and ginger, cutting into pieces, cutting shiitake into pieces, frying the garlic and ginger pieces in a pot at 85 ℃ to obtain fragrance, adding the diced ham and the shiitake in the step (2), and continuously frying at 85 ℃ for 7min to obtain a first fried material for later use;
(4) mixing and grinding pepper, myrcia, cinnamon and fennel into powder, and then adding chilli powder to obtain mixed powder for later use;
(5) uniformly stirring the mixed powder, fermented soya beans and the first stir-fried material, adding clear water, and fermenting in a fermentation tank at constant temperature of 30 ℃ for 6 days to obtain fermented slurry for later use;
(6) mixing vegetable oil and beef tallow, heating to 93 ℃, adding the fermented slurry, stirring and stir-frying with slow fire until no water exists, adding salt, and continuously stir-frying to obtain the ham sauce.
Comparative example 2:
the ham sauce is prepared from the following raw materials in parts by weight: 38 parts of vegetable oil, 6 parts of beef tallow, 15 parts of ham, 9 parts of fermented soya beans, 7 parts of mushroom, 3.5 parts of pepper, 4 parts of pepper, 2.5 parts of bay leaves, 2.5 parts of cassia bark, 1 part of chilli powder, 18 parts of mixed fermented fruit and vegetable juice, 1.5 parts of fennel, 2.5 parts of garlic, 2.5 parts of ginger and 6.5 parts of salt.
Preferably, the mixed fermented fruit and vegetable juice comprises the following substances in parts by weight: 6 parts of carrot, 4 parts of apple, 3 parts of pear, 4 parts of tomato, 2 parts of celery, 1.1 parts of caraway, 3 parts of kiwi fruit, 2 parts of honey, 0.01 part of lactic acid bacteria and 0.01 part of yeast.
Preferably, the preparation method of the mixed fermented fruit and vegetable juice comprises the following steps:
(1) mixing carrot, apple, pear, tomato, celery, caraway and kiwi fruit, and grinding into pulp to obtain mixed fruit and vegetable pulp for later use;
(2) adding honey, lactic acid bacteria and yeast into the mixed fruit and vegetable pulp, mixing, placing in a fermentation tank, and fermenting at constant temperature of 40 deg.C for 14h to obtain fermented pulp for use;
(3) and (3) treating the fermented slurry at the constant temperature of 75 ℃ for 1.5h, and filtering while the fermented slurry is hot to obtain the mixed fermented fruit and vegetable juice.
The preparation method of the ham sauce comprises the following steps:
(1) cutting ham into 0.2-0.5cm thick pieces, spreading in a steamer, steaming for 20min in a steamer, taking out ham, cooling, and cutting into cubes;
(2) mixing garlic and ginger, cutting into pieces, cutting shiitake into pieces, frying the garlic and ginger pieces in a pot at 85 ℃ to obtain fragrance, adding the diced ham and the shiitake in the step (2), and continuously frying at 85 ℃ for 7min to obtain a first fried material for later use;
(3) mixing and grinding pepper, myrcia, cinnamon and fennel into powder, and then adding chilli powder to obtain mixed powder for later use;
(4) uniformly stirring the mixed powder, fermented soya beans and the first stir-fried material, adding mixed fermented fruit and vegetable juice, and fermenting in a fermentation tank at constant temperature of 30 ℃ for 6 days to obtain fermented slurry for later use;
(5) mixing vegetable oil and beef tallow, heating to 93 ℃, adding the fermented slurry, stirring and stir-frying with slow fire until no water exists, adding salt, and continuously stir-frying to obtain the ham sauce.
Comparative example 3:
the ham sauce is prepared from the following raw materials in parts by weight: 38 parts of vegetable oil, 6 parts of beef tallow, 15 parts of ham, 9 parts of fermented soya beans, 7 parts of mushroom, 3.5 parts of pepper, 4 parts of pepper, 2.5 parts of bay leaves, 2.5 parts of cassia bark, 1 part of chili powder, 18 parts of clear water, 1.5 parts of fennel, 2.5 parts of garlic, 2.5 parts of ginger and 6.5 parts of salt.
The preparation method of the ham sauce comprises the following steps:
(1) cutting ham into 0.2-0.5cm thick pieces, spreading in a steamer, steaming for 20min in a steamer, taking out ham, cooling, and cutting into cubes;
(2) mixing garlic and ginger, cutting into pieces, cutting shiitake into pieces, frying the garlic and ginger pieces in a pot at 85 ℃ to obtain fragrance, adding the diced ham and the shiitake in the step (2), and continuously frying at 85 ℃ for 7min to obtain a first fried material for later use;
(3) mixing and grinding pepper, myrcia, cinnamon and fennel into powder, and then adding chilli powder to obtain mixed powder for later use;
(4) uniformly stirring the mixed powder, fermented soya beans and the first stir-fried material, adding clear water, and fermenting in a fermentation tank at constant temperature of 30 ℃ for 6 days to obtain fermented slurry for later use;
(5) mixing vegetable oil and beef tallow, heating to 93 ℃, adding the fermented slurry, stirring and stir-frying with slow fire until no water exists, adding salt, and continuously stir-frying to obtain the ham sauce.
Sensory evaluation:
the ham sauces prepared in the above examples 1-3 and comparative examples 1-3 were tasted by selecting tasters aged 10-20, 21-35 and 35-50, and 20 men and women aged 20 respectively, and the specific evaluation scoring criteria are shown in the following table 1, and the specific scoring results are shown in the following table 2:
TABLE 1
Table 2:
as can be seen from the table above, the ham sauce prepared by the invention has good color, fragrance, taste and flavor, and the flavor of the ham sauce can be effectively improved by adding the fermented fruit and vegetable juice and steaming the fruit peel.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present 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 solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (9)
1. The fruit and vegetable mixed flavor ham sauce is characterized by being prepared from the following raw materials in parts by weight: 35-40 parts of vegetable oil, 4-8 parts of beef tallow, 12-18 parts of ham, 8-10 parts of fermented soya beans, 6-8 parts of mushroom, 3-4 parts of pepper, 3-5 parts of pepper, 1-4 parts of bay leaves, 2-3 parts of cassia bark, 0.8-1.2 parts of chili powder, 15-20 parts of mixed fermented fruit and vegetable juice, 1-2 parts of fennel, 2-3 parts of garlic, 2-3 parts of ginger and 5-8 parts of salt.
2. The fruit and vegetable mixed flavor ham sauce as claimed in claim 1, wherein: the mixed fermented fruit and vegetable juice comprises the following substances in parts by weight: 4-8 parts of carrot, 2-6 parts of apple, 2-4 parts of pear, 3-5 parts of tomato, 1-3 parts of celery, 1-1.2 parts of caraway, 2-4 parts of kiwi fruit, 1-3 parts of honey, 0.01-0.02 part of lactic acid bacteria and 0.005-0.01 part of yeast.
3. The fruit and vegetable mixed flavor ham sauce as claimed in claim 2, wherein: the preparation method of the mixed fermented fruit and vegetable juice comprises the following steps:
(1) mixing carrot, apple, pear, tomato, celery, caraway and kiwi fruit, and grinding into pulp to obtain mixed fruit and vegetable pulp for later use;
(2) adding honey, lactobacillus and yeast into the mixed fruit and vegetable pulp, mixing, and fermenting in a fermentation tank at 40-45 deg.C for 12-16h to obtain fermented pulp;
(3) and (3) placing the fermented pulp at the temperature of 70-80 ℃ for constant temperature treatment for 1-2h, and filtering while the fermented pulp is hot to obtain the mixed fermented fruit and vegetable juice.
4. A preparation method of fruit and vegetable mixed flavor ham sauce is characterized by comprising the following steps: the preparation method of the fruit and vegetable mixed flavor ham sauce comprises the following steps:
(1) selecting shaddock peel, apple peel and lemon peel, cutting into dices to prepare mixed peel, blanching in boiling water for 15-30s, taking out, and spreading in a steamer for later use;
(2) cutting ham into slices, spreading in the above steamer, steaming for 15-20min in a steamer, taking out ham, cooling, and cutting into cubes;
(3) mixing garlic and ginger, cutting into pieces, cutting shiitake into pieces, frying the garlic and ginger pieces in a pot to obtain fragrance, adding the ham pieces and the shiitake pieces obtained in the step (2), and continuously frying for 5-8min to obtain a first fried material for later use;
(4) mixing and grinding pepper, myrcia, cinnamon and fennel into powder, and then adding chilli powder to obtain mixed powder for later use;
(5) uniformly stirring the mixed powder, fermented soya beans and the first stir-fried material, adding mixed fermented fruit and vegetable juice, and fermenting in a fermentation tank at constant temperature for 5-7 days to obtain fermented slurry for later use;
(6) mixing vegetable oil and beef tallow, heating in a pot, adding the fermented slurry, stirring and frying with slow fire until no water exists, adding salt, and continuously frying to obtain the vegetable mixed flavor ham sauce.
5. The method for preparing the fruit and vegetable mixed flavor ham sauce as claimed in claim 4, wherein the method comprises the following steps: in the step (1), the mass ratio of the shaddock peel, the apple peel and the lemon peel is 2: 1.
6. The method for preparing the fruit and vegetable mixed flavor ham sauce as claimed in claim 4, wherein the method comprises the following steps: the thickness of the ham slices in the step (2) is 0.2-0.5 cm.
7. The method for preparing the fruit and vegetable mixed flavor ham sauce as claimed in claim 4, wherein the method comprises the following steps: the temperature for frying the materials in the step (3) is 80-90 ℃.
8. The method for preparing the fruit and vegetable mixed flavor ham sauce as claimed in claim 4, wherein the method comprises the following steps: the temperature of the constant-temperature fermentation in the step (5) is 30-35 ℃.
9. The method for preparing the fruit and vegetable mixed flavor ham sauce as claimed in claim 4, wherein the method comprises the following steps: the temperature of the mixed burning heat of the vegetable oil and the beef tallow in the step (6) is 90-95 ℃.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113349361A (en) * | 2021-06-26 | 2021-09-07 | 吉安职业技术学院 | Dried turnip ham chilli sauce seasoning and preparation method thereof |
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| CN101524137A (en) * | 2009-03-27 | 2009-09-09 | 李富良 | Ham sauce and preparation method thereof |
| CN104543924A (en) * | 2013-10-15 | 2015-04-29 | 丰益(上海)生物技术研发中心有限公司 | Method for producing flavor substance through fermenting fruit and vegetable residue and flavor substance obtained therefrom |
| CN105559024A (en) * | 2015-12-28 | 2016-05-11 | 会泽宣泽食品有限公司 | Carrot and haw sauce |
| CN107006786A (en) * | 2017-04-26 | 2017-08-04 | 安徽省好再来食品有限公司 | A kind of preparation method of instant spicy beef jerky |
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- 2021-03-09 CN CN202110256769.XA patent/CN112931843A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101524137A (en) * | 2009-03-27 | 2009-09-09 | 李富良 | Ham sauce and preparation method thereof |
| CN104543924A (en) * | 2013-10-15 | 2015-04-29 | 丰益(上海)生物技术研发中心有限公司 | Method for producing flavor substance through fermenting fruit and vegetable residue and flavor substance obtained therefrom |
| CN105559024A (en) * | 2015-12-28 | 2016-05-11 | 会泽宣泽食品有限公司 | Carrot and haw sauce |
| CN107006786A (en) * | 2017-04-26 | 2017-08-04 | 安徽省好再来食品有限公司 | A kind of preparation method of instant spicy beef jerky |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113349361A (en) * | 2021-06-26 | 2021-09-07 | 吉安职业技术学院 | Dried turnip ham chilli sauce seasoning and preparation method thereof |
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