CN113080417A - Formula and preparation method of special spiced product for catering - Google Patents
Formula and preparation method of special spiced product for catering Download PDFInfo
- Publication number
- CN113080417A CN113080417A CN202110495704.0A CN202110495704A CN113080417A CN 113080417 A CN113080417 A CN 113080417A CN 202110495704 A CN202110495704 A CN 202110495704A CN 113080417 A CN113080417 A CN 113080417A
- Authority
- CN
- China
- Prior art keywords
- weight
- percent
- spice
- formula
- extract
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000009472 formulation Methods 0.000 title description 2
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 55
- 239000000047 product Substances 0.000 claims abstract description 49
- 235000013599 spices Nutrition 0.000 claims abstract description 40
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 239000000284 extract Substances 0.000 claims abstract description 24
- 239000000796 flavoring agent Substances 0.000 claims abstract description 24
- 235000014347 soups Nutrition 0.000 claims abstract description 23
- 239000000706 filtrate Substances 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 241000287828 Gallus gallus Species 0.000 claims abstract description 11
- 238000005303 weighing Methods 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 5
- 238000010411 cooking Methods 0.000 claims abstract description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 5
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 5
- 239000012138 yeast extract Substances 0.000 claims abstract description 5
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 4
- 241000237502 Ostreidae Species 0.000 claims abstract description 4
- 108010064851 Plant Proteins Proteins 0.000 claims abstract description 4
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 238000000227 grinding Methods 0.000 claims abstract description 4
- 239000002773 nucleotide Substances 0.000 claims abstract description 4
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 4
- 235000020636 oyster Nutrition 0.000 claims abstract description 4
- 235000021118 plant-derived protein Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000015067 sauces Nutrition 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000001914 filtration Methods 0.000 claims description 14
- 238000000605 extraction Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 8
- 244000062241 Kaempferia galanga Species 0.000 claims description 7
- 241000272525 Anas platyrhynchos Species 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims description 6
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 6
- 244000203593 Piper nigrum Species 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 238000000967 suction filtration Methods 0.000 claims description 6
- 208000010392 Bone Fractures Diseases 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 241001127714 Amomum Species 0.000 claims description 3
- 241000213006 Angelica dahurica Species 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000002943 Elettaria cardamomum Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 3
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000013614 black pepper Nutrition 0.000 claims description 3
- 235000005300 cardamomo Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 235000011477 liquorice Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000003801 milling Methods 0.000 claims description 3
- 239000001931 piper nigrum l. white Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000002904 solvent Substances 0.000 claims description 3
- 238000002137 ultrasound extraction Methods 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 2
- 240000007232 Illicium verum Species 0.000 claims description 2
- 235000008227 Illicium verum Nutrition 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 description 20
- 238000005265 energy consumption Methods 0.000 description 10
- 235000011194 food seasoning agent Nutrition 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 8
- 230000008569 process Effects 0.000 description 6
- 230000006872 improvement Effects 0.000 description 4
- 230000007547 defect Effects 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 208000006670 Multiple fractures Diseases 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 238000012795 verification Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010027146 Melanoderma Diseases 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Images
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a formula and a preparation method of a special spiced product for catering, which comprises the following steps: weighing spice mixed raw materials, wherein the spice mixed raw materials comprise the following raw materials in parts by weight: 15 percent (weight) of mixed spice extract, 15 percent (weight) of concentrated bone soup, 15 percent (weight) of yeast extract, 10 percent (weight) of hydrolyzed plant protein liquid, 10 percent (weight) of dark soy sauce, 8 percent (weight) of oyster sauce, 7 percent (weight) of cooking wine, 5 percent (weight) of edible salt, 5 percent (weight) of monosodium glutamate, 5 percent (weight) of chicken essence, 4 percent (weight) of white granulated sugar, 0.8 percent (weight) of mature vinegar and 0.2 percent (weight) of 5-flavor nucleotide disodium, accurately weighing according to the formula proportion, mixing, heating, mixing, chopping, emulsifying, grinding and homogenizing; concentrating the filtrate to obtain extract.
Description
Technical Field
The invention relates to the technical field of spice preparation, in particular to a formula and a preparation method of a special five-spice product for catering.
Background
At present, in the catering industry and the use of household and civil seasonings, a plurality of varieties are applied, such as spice raw materials, spice powder, chicken essence, monosodium glutamate, soy sauce, cooking wine and the like, and in addition, hotel catering also needs to separately boil spice water and bone soup. The use method of the seasoning has a plurality of defects, which are mainly shown in the following aspects: 1. the spice raw material is directly used, the utilization rate of effective flavor components is low (only accounting for about 40 percent), and the waste cost is high; 2. the use of spice powder (such as five spice powder and thirteen spices) can affect the sensory quality of products, black spots in the products are easy to be mistaken as impurities, and secondary microbial pollution is easy to cause because the original bacteria carrying amount is high. 3. The hot loss of the effective components can be caused by boiling the spice water and the bone soup, and the flavor effect is poor; meanwhile, the operation is frequent, labor and time are wasted, and the working efficiency is influenced. 4. When the seasoning is actually used, each seasoning needs to be added in sequence, which is labor-consuming and time-consuming.
Disclosure of Invention
In order to solve the defects of the prior art, the formula and the preparation method of the spiced product special for catering are provided, so that a plurality of problems existing in the use of the condiment in the catering industry and household civilian use at present are effectively solved.
The formula and the preparation method of the spiced product special for catering, which are provided for realizing the purpose of the invention, comprise the following steps:
(1) weighing spice mixed raw materials, wherein the spice mixed raw materials comprise the following raw materials in parts by weight: 15 percent (weight) of mixed spice extract, 15 percent (weight) of concentrated bone soup, 15 percent (weight) of yeast extract, 10 percent (weight) of hydrolyzed plant protein liquid, 10 percent (weight) of dark soy sauce, 8 percent (weight) of oyster sauce, 7 percent (weight) of cooking wine, 5 percent (weight) of edible salt, 5 percent (weight) of monosodium glutamate, 5 percent (weight) of chicken essence, 4 percent (weight) of white granulated sugar, 0.8 percent (weight) of mature vinegar and 0.2 percent (weight) of 5-flavor nucleotide disodium;
(2) and (2) accurately weighing the spice mixed raw materials in the step (1) according to the formula proportion, and sequentially adding the spice mixed raw materials into a tilting type jacketed kettle for heating at the temperature of 100 +/-1 ℃ for 10 minutes. The process parameters are determined through multiple verification, the quality guarantee period of the product can be shortened if the parameter values are low, and the flavor effect of the product can be influenced if the parameter values are high.
(3) Sending the spice mixed raw material obtained in the step (2) into a chopping and mixing machine for mixing, chopping and emulsifying; the chopping speed of the chopper mixer is 2000r/min, and the time is 3 minutes. The technological parameters can enable the product to reach the optimal state, the energy consumption is increased when the parameter values are high, and the required state cannot be reached when the parameter values are low.
(4) Grinding and homogenizing the colloid obtained in the step (3); the colloid is subjected to milling homogenization treatment with the following technological parameters: the revolution number is 3000r/min, and the fineness is 20 um. The process parameters can enable the product to reach the required optimal fineness, the parameter values are low, the product fineness cannot be reached, the parameter values are high, and the production energy consumption is increased.
(5) Concentrating the filtrate obtained in the step (4) to obtain an extract; concentrating under reduced pressure at vacuum degree of 0.08MPa and temperature of 60-65 deg.C. The reduced pressure concentration parameter can effectively ensure the concentration efficiency and the flavor quality of the product; the concentration efficiency is influenced by low parameter values, and the product quality is influenced by the loss of heat-sensitive flavor components caused by high parameter values.
As a further improvement of the above scheme, the mixed spice extract consists of 11% (weight) of anise, 10% (weight) of pepper, 10% (weight) of cinnamon, 8% (weight) of fennel, 8% (weight) of dried ginger, 8% (weight) of angelica dahurica, 6% (weight) of galangal, 6% (weight) of tsaoko amomum, 6% (weight) of cardamom, 5% (weight) of kaempferia galangal, 5% (weight) of dried orange peel, 5% (weight) of katsumadai galangal, 5% (weight) of liquorice, 4% (weight) of white pepper and 3% (weight) of clove.
As a further improvement of the above scheme, the mixed spice extract is prepared by the following steps:
(1.1) accurately weighing according to the formula proportion, and then mixing and crushing by using a 40-mesh screen;
(1.2) putting the mixed and crushed spice extract obtained in the step (1.1) into an extraction tank, and adding food-grade ethanol with the concentration of 95%;
(1.3) carrying out ultrasonic extraction on the extract liquor in the step (1.2); the frequency of the ultrasonic generator is 20Hz, the extraction temperature is 40 ℃ to 50 ℃, and the time is 2 hours; the parameter can achieve the best extraction effect, the parameter value is low, the extraction rate of effective components is low, and the parameter value is high, so that the loss of heat-sensitive flavor components is increased.
(1.4) concentrating the filtrate obtained in the step (1.3) to obtain an extract; recovering filtrate with solvent under reduced pressure at vacuum degree of 0.08Mpa and temperature of 60-65 deg.C; the parameters can achieve the best concentration efficiency and product flavor effect, the concentration efficiency can be influenced when the parameter value is low, and the product flavor quality can be influenced when the parameter value is high.
As a further improvement of the scheme, the raw materials of the concentrated bone soup in the step (1) comprise pig bone, chicken bone, duck bone, silver carp, cow bone and water, and are prepared according to the following weight ratio: pig bone: chicken frame: duck shelf: silver carp: cow bones: water, 10:8:7:3:2: 100.
As a further improvement of the above scheme, the concentrated bone soup is prepared by the steps of:
(2.1) soaking the raw material of the concentrated bone soup at normal temperature with 0.9% saline water to remove blood water; the low parameter value affects the exudation rate of blood impurities in the bone, and the high parameter value increases the production cost.
(2.2) feeding the raw material treated in the step (2.1) into a bone crusher for treatment; the rotating speed of the bone crusher is 160r/min, and the fineness of the outlet material is less than or equal to 2 mm; the parameter value is low, the effect required by broken bones cannot be achieved, and the parameter value is high, so that the energy consumption is increased and the utilization rate is reduced.
(2.3) adding water into the crushed bones treated in the step (2.2) for decocting and extracting; the ratio of water to broken bone is 3.3:1, the boiling temperature is 100 ℃, and the time is 5 hours; the low parameter will affect the extraction efficiency and utilization rate of effective components in bone, and the high parameter will increase energy consumption and production cost.
(2.4) filtering the liquid decocted and extracted in the step (2.3); the filtering efficiency can be improved by firstly carrying out rough filtration by using a 40-mesh filter screen and then carrying out suction filtration by using a 100-mesh filter screen, and firstly carrying out rough filtration to remove large granular bone residues and then carrying out suction filtration to remove fine bone residues; the product contains insoluble residue components and affects the product quality due to too small mesh number of the filter screen; too large mesh size of the filter screen will affect the filtration efficiency.
(2.5) concentrating the filtrate obtained in the step (2.4) to obtain concentrated bone soup; concentrating bone soup under reduced pressure at vacuum degree of 0.08Mpa and temperature of 90 deg.C. The process parameters can ensure the quality and the concentration efficiency of the product, the low parameter value can affect the concentration efficiency and increase the energy consumption, and the high parameter value can affect the product quantity.
The invention has the beneficial effects that:
compared with the prior art, the product of the invention is a novel compound flavor seasoning, the formula of the seasoning comprises various common seasoning varieties, and the seasoning is rich in spicy, meat flavor and fresh flavor, and can effectively solve a plurality of problems and defects existing in the use of the current seasoning.
The product has the following specific advantages:
1. the water solubility is good, the uniform dispersion is easy, the use is convenient, no powdery black spot exists, and the product sense is not influenced;
2. the product is clean and sanitary, and does not cause secondary microbial pollution;
3. the product has rich and unique flavor, spicy, meat flavor, fresh aroma, pure and strong aroma, fresh and mellow taste and lasting aftertaste;
4. the product is rich in nutrition, and contains various natural plant spice extracts, concentrated bone soup, yeast extract and the like;
5. the product has wide application range, and can be used for various sauced products, stuffing of steamed stuffed buns and dumplings, cold-spliced and hot-fried dishes, soup, hot pot and the like. When in use, only the product needs to be added, and other seasonings can be used with little or no need;
6. convenient use, labor and time conservation, stable flavor, and can obviously improve the working efficiency, improve the product quality and effectively save the production cost.
Drawings
The following detailed description of embodiments of the invention is provided in conjunction with the appended drawings, in which:
FIG. 1 is a flow chart of the production process of the present invention.
Detailed Description
As shown in figure 1, the formula and the preparation method of the spiced product special for catering provided by the invention comprise the following steps:
(1) weighing spice mixed raw materials, wherein the spice mixed raw materials comprise the following raw materials in parts by weight: 15 percent (weight) of mixed spice extract, 15 percent (weight) of concentrated bone soup, 15 percent (weight) of yeast extract, 10 percent (weight) of hydrolyzed plant protein liquid, 10 percent (weight) of dark soy sauce, 8 percent (weight) of oyster sauce, 7 percent (weight) of cooking wine, 5 percent (weight) of edible salt, 5 percent (weight) of monosodium glutamate, 5 percent (weight) of chicken essence, 4 percent (weight) of white granulated sugar, 0.8 percent (weight) of mature vinegar and 0.2 percent (weight) of 5-flavor nucleotide disodium; the mixed spice extract consists of 11 percent (by weight) of star anise, 10 percent (by weight) of pepper, 10 percent (by weight) of cassia bark, 8 percent (by weight) of fennel, 8 percent (by weight) of dried ginger, 8 percent (by weight) of angelica dahurica, 6 percent (by weight) of galangal, 6 percent (by weight) of tsaoko amomum fruit, 6 percent (by weight) of amomum cardamomum, 5 percent (by weight) of rhizoma kaempferiae, 5 percent (by weight) of dried orange peel, 5 percent (by weight) of katsumadai galangal, 5 percent (by weight) of liquorice, 4 percent (by weight) of white pepper and 3 percent (by weight) of clove. The concentrated bone soup is prepared from raw materials of pig bone, chicken frame, duck frame, silver carp, ox bone and water according to the following weight ratio: pig bone: chicken frame: duck shelf: silver carp: cow bones: water, 10:8:7:3:2: 100.
(2) Accurately weighing the spice mixed raw materials in the step (1) according to the formula proportion, and sequentially adding the spice mixed raw materials into a tilting type jacketed kettle for heating at the heating temperature of 100 +/-1 ℃ for 10 minutes. The process parameters are determined through multiple verification, the quality guarantee period of the product can be shortened if the parameter values are low, and the flavor effect of the product can be influenced if the parameter values are high.
(3) Sending the spice mixed raw material obtained in the step (2) into a chopping and mixing machine for mixing, chopping and emulsifying; the chopping speed of the chopper mixer is 2000r/min, and the time is 3 minutes. The technological parameters can enable the product to reach the optimal state, the energy consumption is increased when the parameter values are high, and the required state cannot be reached when the parameter values are low.
(4) Grinding and homogenizing the colloid obtained in the step (3); the colloid is subjected to milling homogenization treatment with the following technological parameters: the revolution number is 3000r/min, and the fineness is 20 um. The process parameters can enable the product to reach the required optimal fineness, the parameter values are low, the product fineness cannot be reached, the parameter values are high, and the production energy consumption is increased.
(5) Concentrating the filtrate obtained in the step (4) to obtain an extract; concentrating under reduced pressure at vacuum degree of 0.08MPa and temperature of 60-65 deg.C. The reduced pressure concentration parameter can effectively ensure the concentration efficiency and the flavor quality of the product; the concentration efficiency is influenced by low parameter values, and the product quality is influenced by the loss of heat-sensitive flavor components caused by high parameter values.
The mixed spice extract is prepared by the following steps:
(1.1) accurately weighing according to the formula proportion, and then mixing and crushing by using a 40-mesh screen;
(1.2) putting the mixed and crushed spice extract obtained in the step (1.1) into an extraction tank, and adding food-grade ethanol with the concentration of 95%;
(1.3) carrying out ultrasonic extraction on the extract liquor in the step (1.2); the frequency of the ultrasonic generator is 20Hz, the extraction temperature is 40 ℃ to 50 ℃, and the time is 2 hours; the parameter can achieve the best extraction effect, the parameter value is low, the extraction rate of effective components is low, and the parameter value is high, so that the loss of heat-sensitive flavor components is increased.
(1.4) concentrating the filtrate obtained in the step (1.3) to obtain an extract; recovering filtrate with solvent under reduced pressure at vacuum degree of 0.08Mpa and temperature of 60-65 deg.C; the parameters can achieve the best concentration efficiency and product flavor effect, the concentration efficiency can be influenced when the parameter value is low, and the product flavor quality can be influenced when the parameter value is high.
The concentrated bone soup is prepared by the following steps:
(2.1) soaking the raw material of the concentrated bone soup at normal temperature with 0.9% saline water to remove blood water; the low parameter value affects the exudation rate of blood impurities in the bone, and the high parameter value increases the production cost.
(2.2) feeding the raw material treated in the step (2.1) into a bone crusher for treatment; the rotating speed of the bone crusher is 160r/min, and the fineness of the outlet material is less than or equal to 2 mm; the parameter value is low, the effect required by broken bones cannot be achieved, and the parameter value is high, so that the energy consumption is increased and the utilization rate is reduced.
(2.3) adding water into the crushed bones treated in the step (2.2) for decocting and extracting; the ratio of water to broken bone is 3.3:1, the boiling temperature is 100 ℃, and the time is 5 hours; the low parameter will affect the extraction efficiency and utilization rate of effective components in bone, and the high parameter will increase energy consumption and production cost.
(2.4) filtering the liquid decocted and extracted in the step (2.3); the filtering efficiency can be improved by firstly carrying out rough filtration by using a 40-mesh filter screen and then carrying out suction filtration by using a 100-mesh filter screen, and firstly carrying out rough filtration to remove large granular bone residues and then carrying out suction filtration to remove fine bone residues; the product contains insoluble residue components and affects the product quality due to too small mesh number of the filter screen; too large mesh size of the filter screen will affect the filtration efficiency.
(2.5) concentrating the filtrate obtained in the step (2.4) to obtain concentrated bone soup; concentrating bone soup under reduced pressure at vacuum degree of 0.08Mpa and temperature of 90 deg.C. The process parameters can ensure the quality and the concentration efficiency of the product, the low parameter value can affect the concentration efficiency and increase the energy consumption, and the high parameter value can affect the product quantity.
The above embodiments are not limited to the technical solutions of the embodiments themselves, and the embodiments may be combined with each other into a new embodiment. The above embodiments are only for illustrating the technical solutions of the present invention and are not limited thereto, and any modification or equivalent replacement without departing from the spirit and scope of the present invention should be covered within the technical solutions of the present invention.
Claims (5)
1. A formula and a preparation method of a special spiced product for catering are characterized in that: the method comprises the following steps:
(1) weighing spice mixed raw materials, wherein the spice mixed raw materials comprise the following raw materials in parts by weight: 15 percent (weight) of mixed spice extract, 15 percent (weight) of concentrated bone soup, 15 percent (weight) of yeast extract, 10 percent (weight) of hydrolyzed plant protein liquid, 10 percent (weight) of dark soy sauce, 8 percent (weight) of oyster sauce, 7 percent (weight) of cooking wine, 5 percent (weight) of edible salt, 5 percent (weight) of monosodium glutamate, 5 percent (weight) of chicken essence, 4 percent (weight) of white granulated sugar, 0.8 percent (weight) of mature vinegar and 0.2 percent (weight) of 5-flavor nucleotide disodium;
(2) accurately weighing the spice mixed raw materials in the step (1) according to a formula proportion, and sequentially adding the spice mixed raw materials into a tilting type jacketed kettle for heating at the heating temperature of 100 +/-1 ℃ for 10 minutes;
(3) sending the spice mixed raw material obtained in the step (2) into a chopping and mixing machine for mixing, chopping and emulsifying; the chopping and mixing speed of the chopping and mixing machine is 2000r/min, and the time is 3 minutes;
(4) grinding and homogenizing the colloid obtained in the step (3); the colloid is subjected to milling homogenization treatment with the following technological parameters: the revolution is 3000r/min, and the fineness is 20 um;
(5) concentrating the filtrate obtained in the step (4) to obtain an extract; concentrating under reduced pressure at vacuum degree of 0.08MPa and temperature of 60-65 deg.C.
2. The formula and the preparation method of the special five-spice product for catering as claimed in claim 1, wherein the formula comprises the following components: the mixed spice extract consists of 11 percent (by weight) of star anise, 10 percent (by weight) of pepper, 10 percent (by weight) of cassia bark, 8 percent (by weight) of fennel, 8 percent (by weight) of dried ginger, 8 percent (by weight) of angelica dahurica, 6 percent (by weight) of galangal, 6 percent (by weight) of tsaoko amomum fruit, 6 percent (by weight) of amomum cardamomum, 5 percent (by weight) of rhizoma kaempferiae, 5 percent (by weight) of dried orange peel, 5 percent (by weight) of katsumadai galangal, 5 percent (by weight) of liquorice, 4 percent (by weight) of white pepper and 3 percent (by weight) of clove.
3. The formula and the preparation method of the special five-spice product for catering as claimed in claim 2, wherein the formula comprises the following components: the mixed spice extract is prepared by the following steps:
(1.1) accurately weighing according to the formula proportion, and then mixing and crushing by using a 40-mesh screen;
(1.2) putting the mixed and crushed spice extract obtained in the step (1.1) into an extraction tank, and adding food-grade ethanol with the concentration of 95%;
(1.3) carrying out ultrasonic extraction on the extract liquor in the step (1.2); the frequency of the ultrasonic generator is 20Hz, the extraction temperature is 40 ℃ to 50 ℃, and the time is 2 hours;
(1.4) concentrating the filtrate obtained in the step (1.3) to obtain an extract; recovering filtrate with solvent under reduced pressure at vacuum degree of 0.08Mpa and temperature of 60-65 deg.C.
4. The formula and the preparation method of the special five-spice product for catering as claimed in claim 1, wherein the formula comprises the following components: the concentrated bone soup in the step (1) is prepared from raw materials of pig stick bones, chicken frames, duck frames, silver carp, ox bones and water according to the following weight ratio: pig bone: chicken frame: duck shelf: silver carp: cow bones: water, 10:8:7:3:2: 100.
5. The formula and the preparation method of the special five-spice product for catering according to claim 4 are characterized in that: the concentrated bone soup is prepared by the following steps:
(2.1) soaking the raw material of the concentrated bone soup at normal temperature with 0.9% saline water to remove blood water;
(2.2) feeding the raw material treated in the step (2.1) into a bone crusher for treatment; the rotating speed of the bone crusher is 160r/min, and the fineness of the outlet material is less than or equal to 2 mm;
(2.3) adding water into the crushed bones treated in the step (2.2) for decocting and extracting; the ratio of water to broken bone is 3.3:1, the boiling temperature is 100 ℃, and the time is 5 hours;
(2.4) filtering the liquid decocted and extracted in the step (2.3); the filtering efficiency can be improved by firstly carrying out rough filtration by using a 40-mesh filter screen and then carrying out suction filtration by using a 100-mesh filter screen, and firstly carrying out rough filtration to remove large granular bone residues and then carrying out suction filtration to remove fine bone residues;
(2.5) concentrating the filtrate obtained in the step (2.4) to obtain concentrated bone soup; concentrating bone soup under reduced pressure at vacuum degree of 0.08Mpa and temperature of 90 deg.C.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110495704.0A CN113080417A (en) | 2021-05-07 | 2021-05-07 | Formula and preparation method of special spiced product for catering |
| CN202111668590.1A CN114041587A (en) | 2021-05-07 | 2021-12-31 | Formula and preparation method of special spiced product for catering |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110495704.0A CN113080417A (en) | 2021-05-07 | 2021-05-07 | Formula and preparation method of special spiced product for catering |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113080417A true CN113080417A (en) | 2021-07-09 |
Family
ID=76681600
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110495704.0A Withdrawn CN113080417A (en) | 2021-05-07 | 2021-05-07 | Formula and preparation method of special spiced product for catering |
| CN202111668590.1A Pending CN114041587A (en) | 2021-05-07 | 2021-12-31 | Formula and preparation method of special spiced product for catering |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111668590.1A Pending CN114041587A (en) | 2021-05-07 | 2021-12-31 | Formula and preparation method of special spiced product for catering |
Country Status (1)
| Country | Link |
|---|---|
| CN (2) | CN113080417A (en) |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766840B (en) * | 2014-01-23 | 2015-04-08 | 山西杨一斋天然植物开发有限责任公司 | Preparation method of special liquid spice for sausage product |
| CN104664305B (en) * | 2015-03-31 | 2017-02-01 | 湖北海顺达食品科技有限公司 | Flavor soup-stock seasoning and preparation method thereof |
| CN110547424A (en) * | 2018-05-30 | 2019-12-10 | 冯丹 | Bone fresh soup base |
| CN111011817A (en) * | 2019-12-21 | 2020-04-17 | 北京五兴食品科技有限公司 | Spiced balm and preparation method and application thereof |
-
2021
- 2021-05-07 CN CN202110495704.0A patent/CN113080417A/en not_active Withdrawn
- 2021-12-31 CN CN202111668590.1A patent/CN114041587A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| CN114041587A (en) | 2022-02-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104323219B (en) | A kind of Islamic capsicum paste and preparation method thereof | |
| CN103948003B (en) | A kind of coarse cereals beef paste and preparation method thereof | |
| CN104489614A (en) | A hot and spicy sauce and a preparation method thereof | |
| CN102960669B (en) | Lanzhou stretched noodles soup blend and preparation method thereof | |
| CN108936527A (en) | A kind of butter small fire pot | |
| CN104522615A (en) | Spicy beef sauce and preparation method thereof | |
| CN102132857A (en) | Production process for preparing hot reaction shrimp-taste essence with macrobrachium shells | |
| CN101558862A (en) | Seasoning chili sauce | |
| CN103689515B (en) | The application and ginseng sauce class flavouring and preparation method thereof of ginseng | |
| CN108835587A (en) | A kind of preparation method of foodstuff flavouring sauce | |
| CN106235267A (en) | A kind of edible fungi salad dressing and preparation method thereof | |
| CN113080417A (en) | Formula and preparation method of special spiced product for catering | |
| CN114431414B (en) | Fermented bean curd composite seasoning, preparation method thereof and fermented bean curd | |
| KR102462072B1 (en) | Composition and manufacturing method of pork ribs Sauce | |
| CN109452606A (en) | A kind of production method of more taste fragrant grains gravies | |
| KR20110008793A (en) | Method of manufacturing korean hot pepper paste using watermelon | |
| CN112617163A (en) | Chafing dish bottom material containing medium-long chain fatty acid edible oil and preparation method thereof | |
| KR100943070B1 (en) | Onion Gochujang Manufacturing Method Using an Onion Enzyme Liquid | |
| KR101230604B1 (en) | Manufacturing method for hop pepper paste using turmeric | |
| CN109757705A (en) | Sauce for removing fishy smell and extracting fresh sauce and preparation method thereof | |
| CN104431980B (en) | A kind of allotment Carnis Mactrae beans and preparation method thereof | |
| KR20050003781A (en) | Dressing for Roast Meat and Manufacturing Method of the Same | |
| CN114391640B (en) | Composite stable whole fish soup powder electuary and preparation method thereof | |
| KR20240083208A (en) | Tteokbokki sauce and manufacturing method thereof | |
| CN106136051A (en) | A kind of witloof cake and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210709 |
|
| WW01 | Invention patent application withdrawn after publication |