CN113080416A - Zero-additive oyster sauce and preparation method thereof - Google Patents
Zero-additive oyster sauce and preparation method thereof Download PDFInfo
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- CN113080416A CN113080416A CN202110477171.3A CN202110477171A CN113080416A CN 113080416 A CN113080416 A CN 113080416A CN 202110477171 A CN202110477171 A CN 202110477171A CN 113080416 A CN113080416 A CN 113080416A
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- 241000237502 Ostreidae Species 0.000 title claims abstract description 65
- 235000020636 oyster Nutrition 0.000 title claims abstract description 65
- 235000015067 sauces Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 239000000654 additive Substances 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 239000008213 purified water Substances 0.000 claims abstract description 27
- 239000006188 syrup Substances 0.000 claims abstract description 27
- 235000020357 syrup Nutrition 0.000 claims abstract description 27
- 229920000881 Modified starch Polymers 0.000 claims abstract description 25
- 239000004368 Modified starch Substances 0.000 claims abstract description 25
- 235000019426 modified starch Nutrition 0.000 claims abstract description 25
- 238000003756 stirring Methods 0.000 claims abstract description 23
- 229920002472 Starch Polymers 0.000 claims abstract description 22
- 235000019698 starch Nutrition 0.000 claims abstract description 22
- 239000008107 starch Substances 0.000 claims abstract description 22
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 20
- 238000010438 heat treatment Methods 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- 238000007873 sieving Methods 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 238000005303 weighing Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 8
- 240000003183 Manihot esculenta Species 0.000 claims description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 4
- 229920001592 potato starch Polymers 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims 1
- 238000012216 screening Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000013373 food additive Nutrition 0.000 abstract description 4
- 239000002778 food additive Substances 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 14
- 238000011156 evaluation Methods 0.000 description 7
- 239000002253 acid Substances 0.000 description 3
- 238000007664 blowing Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 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 2
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 description 2
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 description 2
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 239000004299 sodium benzoate Substances 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108091028664 Ribonucleotide Proteins 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 125000003636 chemical group Chemical group 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000002336 ribonucleotide Substances 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 239000002562 thickening agent Substances 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the technical field of food processing, and discloses zero-additive oyster sauce and a preparation method thereof. Adding white granulated sugar into purified water, heating to 130-160 ℃, and decocting to prepare syrup; adding purified water into edible starch, fully stirring and uniformly mixing, sealing, carrying out damp-heat treatment at the temperature of 110-160 ℃, and crushing and sieving to obtain physically modified starch; and (3) fully mixing the salt, the white granulated sugar, the oyster juice, the soy sauce, the syrup, the physically modified starch and the purified water, continuously stirring and heating to a slightly boiling state, preserving the heat for 15-20 min, and cooling to room temperature to obtain a finished product of the oyster sauce without the additives. Compared with the existing preparation method of oyster sauce products, the raw materials are common foods, no food additive is added, the oyster sauce is more green and healthy, and the taste and texture of the oyster sauce are more rich and mellow.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a zero-additive oyster sauce and a preparation method thereof.
Background
Oyster sauce has been used as a freshness-enhancing seasoning originated from the coast of Guangdong province in China for nearly 130 years in mature application in Chinese cooking, and has been widely applied along with the gradual fusion and reference of Chinese cuisine such as Guangdong, Shang, Xiang, Chuan and Zhe in recent years. Most of the traditional oyster sauce is prepared by boiling fresh oysters to prepare oyster juice, adding a freshener such as salt, white granulated sugar, sodium glutamate, disodium ribonucleotide and the like, a thickener such as wheat flour, hydroxypropyl distarch phosphate, xanthan gum and the like, a preservative such as potassium sorbate, sodium benzoate and the like, mixing and boiling; the sodium glutamate, the flavor nucleotide disodium, the hydroxypropyl distarch phosphate, the xanthan gum, the potassium sorbate and the sodium benzoate are food additives, and on the background that the consumption level of consumers is gradually improved, a shorter and natural food ingredient table which is familiar to common consumers and can be effectively identified is considered to be healthier and safer, so that higher requirements are put forward to practitioners and manufacturers of oyster sauce products from the perspective of market demands, and the development of an oyster sauce product which is completely free of food additives and is prepared from common food materials is urgently needed in the industry so as to meet the market demands.
Disclosure of Invention
Aiming at the defects and shortcomings of the prior art, the invention mainly aims to provide a preparation method of zero-additive oyster sauce. The method adopts edible starch from plant sources as a raw material to prepare physically modified starch through a wet heat treatment process, simultaneously adopts white granulated sugar as a raw material to prepare syrup through a boiling process, mixes the physically modified starch and the syrup with salt, the white granulated sugar, soy sauce, oyster juice, water and other raw materials, and continuously stirs and heats for a certain time to obtain the zero-additive oyster sauce.
The invention also aims to provide the zero-additive oyster sauce prepared by the method.
The purpose of the invention is realized by the following technical scheme:
a preparation method of zero-additive oyster sauce comprises the following preparation steps:
(1) adding white granulated sugar into purified water, heating to 130-160 ℃, and decocting to prepare syrup;
(2) adding purified water into edible starch, fully stirring and uniformly mixing, sealing, carrying out damp-heat treatment at the temperature of 110-160 ℃, and crushing and sieving to obtain physically modified starch;
(3) and (3) fully mixing the salt, the white granulated sugar, the oyster juice, the soy sauce, the syrup prepared in the step (1), the physically modified starch prepared in the step (2) and purified water, continuously stirring and heating to a slightly boiling state, preserving heat for 15-20 min, and cooling to room temperature to obtain a finished product of the oyster sauce without the addition.
Further, the step (1) comprises the following specific steps: weighing 10 parts by mass of white granulated sugar, adding purified water with the same amount, heating to 130-160 ℃, continuously stirring, keeping the temperature for 10-80 min, cooling to room temperature, adding 0.5-2 parts by mass of purified water, and fully stirring and mixing to prepare syrup.
Further, the edible starch in the step (2) is corn starch, cassava starch or potato starch.
Further, the mass ratio of the edible starch to the purified water in the step (2) is 10: 1-3.
Further, the time of the wet heat treatment in the step (2) is 4-10 hours.
Further, the sieving in the step (2) is to pass through a 100-mesh sieve.
Further, the soy sauce in the step (3) is high-salt dilute fermented soy sauce; the oyster juice is a product prepared by taking oysters as raw materials, concentrating the oyster juice after the oysters are steamed and added with salt.
Further, the mass parts of the raw materials in the step (3) are as follows: 5-10 parts of salt, 15-20 parts of white granulated sugar, 10-15 parts of oyster juice, 5-10 parts of soy sauce, 5-10 parts of syrup, 1-10 parts of physically modified starch and 40-60 parts of water.
A zero-additive oyster sauce is prepared by the above method.
Compared with the prior art, the invention has the beneficial effects that:
(1) white granulated sugar which is a common food material is made into syrup for oyster sauce through a boiling process, so that the water activity of the product can be obviously reduced, the antiseptic capability is improved, and a good fluid state can be provided for the oyster sauce; the common edible starch is treated by physical modes such as high humidity, high temperature and the like, the crystal structure of the starch granules can be changed, no new chemical group is introduced, so that the common edible starch has good heat-resistant stability, shear-resistant stability, salt-resistant stability, acid-resistant stability and freeze-thaw resistance stability, a good carrier can be provided for the stability of the texture of the oyster sauce, and the starch paste threads treated by the method are obviously shortened and are more suitable for the requirement of the flow state of the oyster sauce.
(2) The ingredients used in the invention are common food raw materials, no food additive is used, the addition is completely zero, and the invention has a shorter and cleaner ingredient label.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1
(1) Accurately weighing 10 parts of white granulated sugar according to the weight parts, adding purified water with the same amount, slowly heating to 140 ℃, continuously stirring and preserving heat for 50min, cooling to room temperature, adding 1.5 parts of purified water, and fully stirring and mixing to prepare syrup;
(2) accurately weighing 10 parts of corn starch according to the weight parts, adding 2.5 parts of purified water, fully stirring, uniformly mixing, sealing, standing for 12h, putting the mixture and a container into an electrothermal blowing drying oven heated to 145 ℃, preserving heat for 8h, cooling to room temperature, crushing, and sieving with a 100-mesh sieve to obtain physically modified starch;
(3) accurately weighing 8 parts by weight of superior refined salt, 15 parts by weight of refined white granulated sugar, 12 parts by weight of oyster juice (a product prepared by boiling oyster serving as a raw material, concentrating and adding salt), 5 parts by weight of superior high-salt dilute fermented soy sauce, 5 parts by weight of syrup prepared in the step (1), 6 parts by weight of physically modified starch prepared in the step (2) and 49 parts by weight of purified water, fully mixing, continuously stirring and heating to a slightly boiling (98 ℃) state, preserving heat for 20min, and cooling to room temperature to obtain an oyster sauce finished product.
Example 2
(1) Accurately weighing 10 parts of white granulated sugar according to the weight parts, adding purified water with the same amount, slowly heating to 155 ℃, continuously stirring and preserving heat for 35min, cooling to room temperature, adding 1.2 parts of purified water, and fully stirring and mixing to prepare syrup;
(2) accurately weighing 10 parts of cassava starch according to the parts by weight, adding 2 parts of purified water, fully stirring, uniformly mixing, sealing, standing for 12 hours, putting the cassava starch and the container into an electrothermal blowing drying oven heated to 160 ℃, preserving the heat for 10 hours, cooling to room temperature, crushing, and sieving by a 100-mesh sieve to obtain physically modified starch;
(3) accurately weighing 10 parts by weight of superior refined salt, 20 parts by weight of refined white granulated sugar, 10 parts by weight of oyster juice (a product prepared by boiling oyster serving as a raw material and then concentrating and adding salt), 8 parts by weight of superior high-salt dilute fermented soy sauce, 8 parts by weight of syrup prepared in the step (1), 4 parts by weight of physically modified starch prepared in the step (2) and 40 parts by weight of purified water, fully mixing, continuously stirring and heating to a slightly boiling (98 ℃) state, preserving heat for 15min, and cooling to room temperature to obtain an oyster sauce finished product.
Example 3
(1) Accurately weighing 10 parts of white granulated sugar according to the weight parts, adding purified water with the same amount, slowly heating to 160 ℃, continuously stirring and preserving heat for 15min, cooling to room temperature, adding 1 part of purified water, and fully stirring and mixing to prepare syrup;
(2) accurately weighing 10 parts of potato starch according to the weight parts, adding 3 parts of purified water, fully stirring, uniformly mixing, sealing, standing for 12h, putting the potato starch and the container into an electrothermal blowing drying oven heated to 155 ℃, preserving the heat for 10h, cooling to room temperature, crushing, and sieving by a 100-mesh sieve to obtain physically modified starch;
(3) accurately weighing 5 parts of superior refined salt, 15 parts of refined white granulated sugar, 15 parts of oyster juice (a product prepared by boiling oyster serving as a raw material and then concentrating and adding salt), 10 parts of superior high-salt dilute fermented soy sauce, 10 parts of the prepared syrup, 4.6 parts of the prepared physically modified starch and 40.4 parts of purified water, fully mixing, continuously stirring and heating to a slightly boiling (98 ℃) state, preserving heat for 18min, and cooling to room temperature to obtain the oyster sauce finished product.
The invention has the following beneficial effects:
the application of the syrup can provide bright color, longer shelf life and good viscosity for the oyster sauce, and by comparing various indexes of the finished oyster sauce product obtained by using the syrup and the unused syrup according to the formula composition and the preparation process of the embodiment 1, the results are shown in the following table 1:
TABLE 1 evaluation of the effect of the use of the syrup
| Serial number | Whether or not to use syrup | Color | Viscosity of the oil | Time to mildew |
| 1 | Unused syrup | Dark brown color | 9400mpa.s | 4 days |
| 2 | Using syrups | Bright red color | 14600mpa.s | 12 days |
Note: the evaluation of the preservative ability (mildew time) was carried out by uniformly spreading an oyster sauce sample in a petri dish and placing it in an open environment, and observing the time when mildew stains appear visible to the naked eye, the shorter the time, the worse the preservative ability.
The evaluation results show that the application of the syrup provides bright color and luster for the oyster sauce, the viscosity is improved by 55%, and the corrosion resistance is improved by 3 times.
② the application of the physically modified starch can provide proper posture and good stability for the oyster sauce, the formulation and preparation process of the embodiment 1 are used, the results are shown in the following table 2 by comparing the properties of the oyster sauce finished product obtained by using the physically modified starch of the invention and the native starch and the chemically modified starch:
TABLE 2 evaluation of Properties of physically modified starch
| Serial number | Starch raw material | Heat resistance | Acid resistance | Shear resistant | Freeze-thaw resistance |
| 1 | Native starch | -82％ | -65％ | -90％ | Flocculent precipitate |
| 2 | Physically modified starch | 260％ | 16％ | 54％ | 10％ |
| 3 | Chemically modified starch | 140％ | 36％ | 68％ | 25％ |
Note: the performance evaluation of the starch takes the viscosity fluctuation rate as an evaluation index, the positive value shows that the viscosity fluctuation rate is increased, the negative value shows that the viscosity fluctuation rate is decreased, and the larger the viscosity fluctuation rate is, the more the application of the product is facilitated.
The evaluation results show that compared with the original starch, the physically modified starch has very remarkable advantages in heat resistance, acid resistance, shear resistance and freeze-thaw resistance, and is similar to the chemically modified starch of a control sample. Therefore, the application of the physically modified starch not only provides good texture stability for the posture of the oyster sauce, but also can be used as a starch raw material for marking, and meets the requirement of adding 0 oyster sauce.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (9)
1. A preparation method of zero-additive oyster sauce is characterized by comprising the following preparation steps:
(1) adding white granulated sugar into purified water, heating to 130-160 ℃, and decocting to prepare syrup;
(2) adding purified water into edible starch, fully stirring and uniformly mixing, sealing, carrying out damp-heat treatment at the temperature of 110-160 ℃, and crushing and sieving to obtain physically modified starch;
(3) and (3) fully mixing the salt, the white granulated sugar, the oyster juice, the soy sauce, the syrup prepared in the step (1), the physically modified starch prepared in the step (2) and purified water, continuously stirring and heating to a slightly boiling state, preserving heat for 15-20 min, and cooling to room temperature to obtain a finished product of the oyster sauce without the addition.
2. The preparation method of zero-additive oyster sauce according to claim 1, wherein the step (1) comprises the following steps: weighing 10 parts by mass of white granulated sugar, adding purified water with the same amount, heating to 130-160 ℃, continuously stirring, keeping the temperature for 10-80 min, cooling to room temperature, adding 0.5-2 parts by mass of purified water, and fully stirring and mixing to prepare syrup.
3. The preparation method of zero-additive oyster sauce according to claim 2, wherein the preparation method comprises the following steps: the edible starch in the step (2) is corn starch, cassava starch or potato starch.
4. The preparation method of zero-additive oyster sauce according to claim 2, wherein the preparation method comprises the following steps: the mass ratio of the edible starch to the purified water in the step (2) is 10: 1-3.
5. The preparation method of zero-additive oyster sauce according to claim 3 or 4, wherein the preparation method comprises the following steps: and (3) the time of the damp-heat treatment in the step (2) is 4-10 h.
6. The preparation method of zero-additive oyster sauce according to claim 3 or 4, wherein the preparation method comprises the following steps: the screening in the step (2) refers to passing through a 100-mesh screen.
7. The preparation method of zero-additive oyster sauce according to claim 3 or 4, wherein the preparation method comprises the following steps: the soy sauce in the step (3) is high-salt liquid state fermented soy sauce; the oyster juice is a product prepared by taking oysters as raw materials, concentrating the oyster juice after the oysters are steamed and added with salt.
8. The preparation method of zero-additive oyster sauce according to claim 7, wherein the preparation method comprises the following steps: the mass parts of the raw materials in the step (3) are as follows: 5-10 parts of salt, 15-20 parts of white granulated sugar, 10-15 parts of oyster juice, 5-10 parts of soy sauce, 5-10 parts of syrup, 1-10 parts of physically modified starch and 40-60 parts of water.
9. A zero-addition oyster sauce is characterized in that: prepared by the method of any one of claims 1 to 8.
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| CN202110477171.3A CN113080416A (en) | 2021-04-30 | 2021-04-30 | Zero-additive oyster sauce and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114176211A (en) * | 2021-11-17 | 2022-03-15 | 上海太太乐食品有限公司 | Zero-additive oyster sauce and preparation method thereof |
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|---|---|---|---|---|
| KR20010057037A (en) * | 1999-12-17 | 2001-07-04 | 김길환 | Manufacturing Method for Oyster Sauce |
| CN101999621A (en) * | 2010-11-03 | 2011-04-06 | 厦门中坤生物科技有限公司 | Seasoning oyster juice powder and preparation method thereof |
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