CN113397139A - Seasoning, preparation method and application thereof - Google Patents
Seasoning, preparation method and application thereof Download PDFInfo
- Publication number
- CN113397139A CN113397139A CN202110760204.5A CN202110760204A CN113397139A CN 113397139 A CN113397139 A CN 113397139A CN 202110760204 A CN202110760204 A CN 202110760204A CN 113397139 A CN113397139 A CN 113397139A
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- China
- Prior art keywords
- seasoning
- parts
- sauce
- leaves
- lemon
- Prior art date
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Images
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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
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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
- A23L27/63—Ketchup
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
Abstract
The invention provides a seasoning, a preparation method and application thereof, and relates to the technical field of food. The seasoning comprises the following raw materials of tomato sauce, chili sauce, citronella, lemon leaves, white sugar, salt, fish sauce, red oil and lemon juice; the flavoring can increase the pungency, sourness, sweetness and fragrance of food materials, thereby improving the taste and mouthfeel of the food materials, and the citronella and the like contained in the flavoring are rich in abundant nutrient components, thereby improving the nutritional value of the food materials to a certain extent. In addition, the invention also provides a preparation method of the seasoning, which is simple to operate, greatly reduces the operation difficulty of operators, is convenient for users to prepare at home and is also convenient for industrial large-scale production.
Description
Technical Field
The invention relates to the technical field of food, and particularly relates to a seasoning, a preparation method and application thereof.
Background
Barbecue is a traditional cooking process for dishes in China, and the raw materials for making the barbecue comprise pork, beef, vegetables, seafood and the like. Has unique flavor, long history, strong fragrance and delicious taste, and can greatly improve appetite. It is worth mentioning that modern barbecuing is not the same as barbecuing when a knife is plowed and burned. At present, the requirements of people on the taste of barbecue on the quality of the raw materials of barbecue, the duration and degree of heating of the raw materials of barbecue and the like also have high requirements on the seasoning of barbecue, and the good seasoning can not only improve the flavor of barbecue, but also change the original taste of food materials while keeping the taste of the food materials, enrich the variety of the taste of the food materials, and even improve the nutritive value of barbecue. However, at present, the barbecue store or the barbecue store and the like lack attention on seasonings, and the dishes made by adopting the common seasonings are discordant and lack of characteristics.
Therefore, there is an urgent need to provide a seasoning that can effectively improve the taste of food materials and increase the nutritional value of food materials.
Disclosure of Invention
The invention aims to provide a seasoning, which can increase the pungency, sourness, sweetness, aroma and the like of food materials so as to improve the taste and mouthfeel of the food materials, and can improve the nutritional value of the food materials to a certain extent due to the fact that citronella and the like contained in the seasoning are rich in abundant nutritional ingredients.
The invention also aims to provide a preparation method of the seasoning, which is simple to operate, greatly reduces the operation difficulty of operators, is convenient for users to prepare at home and is also convenient for industrial large-scale production.
The technical problem to be solved by the invention is realized by adopting the following technical scheme.
On one hand, the embodiment of the application provides a seasoning, which comprises the following raw materials, by weight, 660 parts of tomato sauce 620-. The tomato sauce can improve the delicate flavor of food materials and add sour and sweet taste to improve appetite of eaters, the chili sauce can add spicy flavor to the food materials and can add fragrance to the food materials, the appetite of the eaters is improved by matching the chili sauce with the tomato sauce, the citronella is the whole grass of the gramineae citronella, the chili sauce not only has unique faint scent to cover the fishy flavor of the food materials, but also has certain antibacterial, anticancer and blood sugar reducing effects, and therefore the nutritive value of the food materials is improved. The lemon leaves can add aftertaste to the food materials, and the lemon leaves also enter lung, stomach and large intestine channels, so that the lemon tea not only has the effects of reducing phlegm and relieving cough, but also can regulate qi and stomach, and avoids dyspepsia caused by too greasy food eaten by eaters. The fish sauce mainly comprises delicate flavor and salty flavor, not only has a seasoning function, but also contains various amino acids and taurine which are necessary for human bodies, and can effectively improve the nutritive value of food materials, and the fish sauce also contains various mineral substances and vitamins such as calcium, iodine and the like so as to regulate the intestinal environment of the human bodies, supplement nutrition for the human bodies, and promote the development of nerve cells and the health of cardiovascular systems. The red oil is mainly used for increasing the spicy taste and the sauce flavor of the food materials so as to improve the taste of the food materials and increase the appetite of eaters. The lemon juice has strong sour taste, is accompanied with light bitter and faint scent, can increase the sour taste and aftertaste of food materials, has the effects of relieving cough, reducing phlegm, promoting the secretion of body fluid, invigorating spleen and the like, can enhance the immunity of a human body, promotes the secretion of stomach protease to increase gastrointestinal motility, helps the digestion of food, and avoids the indigestion of the human body caused by the fact that the food is too greasy. The salt and the white sugar mainly add salty taste, sweet taste and delicate flavor to the food materials, so that the taste of the seasoning is stronger, and the mouthfeel of the food materials is improved.
On the other hand, the embodiment of the application also provides a preparation method of the seasoning, which comprises the following steps of adding tomato sauce, chili sauce, citronella, lemon leaves, white sugar, salt, fish sauce, red oil and lemon juice into a pot, and decocting for 20-30min at 90-100 ℃ to obtain the seasoning. The preparation method is simple to operate, facilitates the operation of operators, greatly reduces the operation difficulty, and is prepared by the most traditional boiling step, so that the beneficial ingredients in various raw materials are retained to the greatest extent, the loss of the beneficial ingredients in the raw materials due to complex operations such as distillation and the like is avoided, the moisture content in the seasoning is reduced, and the concentration effect is achieved.
Compared with the prior art, the embodiment of the invention has at least the following advantages or beneficial effects:
the embodiment of the application provides a seasoning, wherein the tomato sauce, the chili sauce, the citronella, the lemon leaves, the fish sauce, the red oil, the lemon juice and the like in the seasoning can achieve the effect of adjusting the taste of food materials, so that the food materials have the fragrance of the food materials and the spicy taste, sour taste, sweet taste and the like endowed by the seasoning when being eaten, and the eating effect is greatly improved; the flavoring can also improve the nutritional effect of food materials, such as regulating intestine and stomach of human body and enhancing immunity.
The embodiment of the application also provides a preparation method of the seasoning, the preparation method is simple to operate, the operation of operators is facilitated, the operation difficulty is greatly reduced, the seasoning is prepared through the most traditional boiling step, the beneficial ingredients in various raw materials are reserved to the greatest extent, the loss of the beneficial ingredients in the raw materials due to complex operations such as distillation is avoided, the moisture content in the seasoning is reduced, and the concentration effect is achieved.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
FIG. 1 is a graph showing the response of a sensor of an odor scanner in test example 1 of the present invention.
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 will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to specific examples.
The embodiment of the invention provides a seasoning, which comprises the following raw materials, by weight, 660 parts of tomato sauce 620-. The tomato sauce can improve the delicate flavor of food materials and add sour and sweet taste to improve appetite of eaters, the chili sauce can add spicy flavor to the food materials and can add fragrance to the food materials, the appetite of the eaters is improved by matching the chili sauce with the tomato sauce, the citronella is the whole grass of the gramineae citronella, the chili sauce not only has unique faint scent to cover the fishy flavor of the food materials, but also has certain antibacterial, anticancer and blood sugar reducing effects, and therefore the nutritive value of the food materials is improved. The lemon leaves are leaves of Citrus aurantium or lemon of Rutaceae, are pungent, sweet and slightly bitter, can add aftertaste to food materials, and enter lung, stomach and large intestine channels, so that the lemon leaves not only have the effects of reducing phlegm and relieving cough, but also can regulate qi and stomach, and avoid dyspepsia caused by too greasy food eaten by eaters. The fish sauce is also called fish sauce, is a common seasoning in Guangdong, Fujian and the like, mainly comprises delicate flavor and salty flavor, is prepared by taking small fish and shrimps as raw materials through pickling, fermentation and cooking, is a juice with extremely delicious taste, not only has the function of seasoning, but also contains various amino acids and taurine which are necessary for human bodies, can effectively improve the nutritional value of food materials, and also contains various mineral substances and vitamins such as calcium, iodine and the like so as to adjust the intestinal environment of the human bodies, supplement nutrition for the human bodies and promote the development of nerve cells and the health of cardiovascular systems. The red oil is mainly prepared by adding other spices such as pepper and rhizoma kaempferiae into the zanthoxylum piperitum in Sichuan and decocting with slow fire, and mainly adds spicy taste and sauce flavor to the food material so as to improve the taste of the food material and increase the appetite of eaters. The lemon juice is juice obtained by squeezing fresh lemons, has strong sour taste, is accompanied with light bitter and faint scent, can play a role of vinegar to increase the sour taste and aftertaste of food materials, contains nutrient components such as saccharides, vitamin C, vitamin B1, vitamin B2, nicotinic acid, calcium, phosphorus, iron and the like, has the effects of relieving cough, reducing phlegm, promoting the secretion of body fluid, invigorating spleen and the like, can enhance the immunity of a human body, promotes the secretion of stomach proteolytic enzyme to increase gastrointestinal motility, helps digestion of food, and avoids indigestion of the human body caused by over-greasy food. The salt and the white sugar mainly add salty taste, sweet taste and delicate flavor to the food materials, so that the taste of the seasoning is stronger, and the mouthfeel of the food materials is improved.
In some embodiments of the invention, the seasoning further comprises auxiliary materials, wherein the auxiliary materials comprise, by weight, 0.1-0.5 part of flavoring agent, 0.1-0.5 part of preservative, 3-7 parts of liquorice, 1-3 parts of saffron and 2-5 parts of bay leaves. The auxiliary materials mainly have the functions of removing fishy smell in the food materials and fixing color of the seasoning. Wherein the flavoring agent mainly comprises one or more of glycine, L-alanine and disodium succinate, the glycine is also called aminoacetic acid, and its molecular formula is C2H5NO2The molecular weight of the amino acid is 75.07, the amino acid can add the fragrance of the seasoning, so that the taste of the seasoning is improved, and the glycine has a certain inhibition effect on bacillus subtilis and escherichia coli, so that a certain preservative effect is achieved; l-alanine is an organic compound of formula C3H7NO2The sour taste of the tomato paste can be adjusted, so that the taste of the seasoning is improved, and the nutritional value of the seasoning can be properly improved due to the characteristic that the L-alanine can be directly absorbed; disodium succinate is an organic substance with chemical formula C4H4Na2O4·nH2O (n ═ 6 or 0), which can regulate sour taste in tomato paste and improve umami taste of the whole seasoning, thereby improving mouthfeel of the whole seasoning. Wherein the antiseptic mainly comprises one or more of potassium sorbate with molecular formula of C, natamycin and sodium dehydroacetate6H7O2K, by reaction with a microbial enzyme systemThe sulfydryl is combined to destroy a plurality of enzyme systems, so that the effects of sterilization and corrosion prevention are achieved, the potassium sorbate has low toxicity, can enter a normal metabolic system of a human body and is decomposed into carbon dioxide and water, and the use is convenient and safe; the natamycin is white to milk white odorless tasteless crystalline powder prepared by controlled fermentation of streptomyces natalensis, usually exists in an enol structure, and has the action mechanism that the natamycin is combined with ergosterol and other sterol groups of fungi to inhibit the biosynthesis of the ergosterol, so that cell membranes are distorted, leakage is finally caused, cell death is caused, and the bacteriostatic effect is further achieved; sodium dehydroacetate, also known as sodium dehydroacetate, of the molecular formula C8H7NaO4The action mechanism is that the preservative film effectively permeates into cells to inhibit the respiration of microorganisms, thereby achieving the effects of corrosion prevention, mildew prevention, fresh keeping, moisture preservation and the like. The licorice is dried root and rhizome of licorice, swollen licorice or glabrous licorice of Leguminosae, has the effects of invigorating spleen, benefiting qi and harmonizing drug property, and has faint scent, so that the scent of food materials can be increased to cover up fishy smell of meat food materials and improve appetite of eaters. And the liquorice can mix the medicinal properties of the raw materials in the auxiliary materials together, so that the beneficial components in the raw materials can be matched with each other to exert the effect together. The saffron is the upper part and stigma of the style of safflower of crocus of Iridaceae, has stronger flower fragrance, and the color and luster of the saffron is gorgeous, bright red, can make the color and luster of the condiment bright and bright, in order to increase the appetite of eaters, and the saffron also has the efficacy of alleviating depression, so that the eaters are happy, and then increase the appetite of eaters. The bay leaves are also called bay leaves, are dry stems and leaves of laurel of Lauraceae, are fragrant in gas, pungent and cool in taste, slightly bitter in taste, can adjust the fishy smell of food materials, add fragrance to the food materials and remove the fishy smell in meat food materials, and the main component of the bay leaves is cineole which can promote gastrointestinal motility, nourish liver and kidney and increase the metabolism efficiency of human bodies. The bay leaves also have a certain preservative effect, so that the flavoring can be placed for a long time, and the flavoring is prevented from being polluted by microorganisms. The Chinese medicines or spices are matched with each other, and the liquorice harmonizes the medicine property into oneThe raw materials can play a role together and take effect together, so that the mutual antagonism between the raw materials is avoided.
In some embodiments of the present invention, the above seasoning comprises raw materials, by weight, 640 parts of tomato paste, 860 parts of chili paste, 100 parts of citronella, 10 parts of lemon leaves, 80 parts of white sugar, 10 parts of salt, 5 parts of fish sauce, 80 parts of red oil, 55 parts of lemon juice, 0.3 part of flavoring agent, 0.3 part of preservative, 5 parts of licorice, 2 parts of saffron and 3 parts of fragrant leaves. The raw material dosage range in this embodiment can make the effect of whole seasoning better, not only can the fragrancing and the color enhancement effect of performance seasoning better, the nutritional effect of the increase food material that can also be better.
In some embodiments of the present invention, the tomato paste comprises pepper and chili paste, and the chili paste comprises vinegar and garlic. The chili and the pepper contained in the tomato sauce can improve the flavor of the tomato sauce, the pepper can improve the spicy taste of the tomato sauce together with the chili, and the tomato sauce also has a stomach warming effect to protect the stomach, and the vinegar in the chili sauce can not only provide sour taste for food materials, but also add fragrance for the food materials to improve the taste and the nutritional effect of the food materials. Wherein the tomato paste is preferably Henschel chili paste, and the chili paste is preferably Latin chili paste which is Latity Latitao.
On the other hand, the embodiment of the invention also provides a preparation method of the seasoning, which comprises the following steps of adding tomato sauce, chili sauce, citronella, lemon leaves, white sugar, salt, fish sauce, red oil and lemon juice into a pot, and decocting for 20-30min at 90-100 ℃ to obtain the seasoning. The preparation method is simple to operate, facilitates the operation of operators, greatly reduces the operation difficulty, and is prepared by the most traditional boiling step, so that the beneficial ingredients in various raw materials are retained to the greatest extent, the loss of the beneficial ingredients in the raw materials due to complex operations such as distillation and the like is avoided, the moisture content in the seasoning is reduced, and the concentration effect is achieved.
In some embodiments of the invention, the citronella and the lemon leaves are subjected to pretreatment before being added into the pot, wherein the pretreatment comprises the following steps of grinding the citronella and the lemon leaves, and then sieving the ground citronella and the lemon leaves with a 40-60-mesh sieve to obtain mixed powder. Through grinding, crushing and sieving, impurities in the citronella and the lemon leaves can be removed, the volumes of the citronella and the lemon leaves are reduced, and beneficial ingredients in the citronella and the lemon leaves can be better dissolved in the seasoning.
In some embodiments of the present invention, before the pretreatment, the method further comprises adding an auxiliary material, wherein the adding of the auxiliary material comprises the steps of mixing the auxiliary material with the citronella and the lemon leaves to obtain a mixture, and pretreating the mixture to obtain fine powder, wherein the auxiliary material comprises a flavoring agent, a preservative, liquorice, saffron and bay leaves. The auxiliary materials are also required to be ground, crushed and sieved to remove impurities in the auxiliary materials, and beneficial ingredients in the auxiliary materials can be better dissolved in the seasoning.
In some embodiments of the invention, the preparation method of the seasoning further comprises low-temperature drying, wherein the low-temperature drying comprises the following steps of decocting to obtain a crude seasoning, and placing the crude seasoning in a vacuum condition at 50-60 ℃ for 10-20s to obtain the seasoning. The low-temperature drying can remove redundant water in the crude seasoning product, so that the taste, mouthfeel and color of the seasoning product are better improved, the low-temperature drying cannot destroy nutrient substances in the crude seasoning product, the situation that the nutrient component structure in the crude seasoning product is dissociated due to overhigh drying temperature, such as various amino acids and proteins, and the like is avoided, so that the effect of the nutrient substances is lost, if the low-temperature drying temperature is too low, the water in the seasoning product cannot be completely removed, the activity of the nutrient substances in the seasoning product is reduced, the effect cannot be completely exerted, the color of the seasoning product is dark, and the appetite of eaters is further influenced. The operation steps are mainly used for industrial production, can improve the production efficiency and greatly save the production time.
In some embodiments of the present invention, the crude flavoring before low-temperature drying further includes atomization, and the atomization includes a step of converting the crude flavoring into a fine particle state of solid-liquid mixing by using an atomization device, so as to obtain the crude flavoring in the fine particle state. Beneficial components in the crude flavoring product can be changed into a microparticle state through atomization, and water molecules in the flavoring can be evaporated, so that the water molecules in the flavoring can be evaporated more quickly, and the drying time can be greatly saved.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The embodiment provides a seasoning, which comprises the following raw materials of 620g of tomato sauce, 840g of chili sauce, 80g of citronella, 8g of lemon leaves, 60g of white sugar, 8g of salt, 3g of fish sauce, 60g of red oil, 50g of lemon juice, 0.1g of glycine, 0.1g of potassium sorbate, 3g of liquorice, 1g of saffron and 2g of bay leaves.
The embodiment also provides a preparation method of the seasoning, which comprises the following steps of grinding and crushing lemon leaves, citronella, liquorice, saffron and bay leaves, sieving the ground lemon leaves, sieving the crushed lemon leaves with a 40-mesh sieve, adding glycine and potassium sorbate into the sieved lemon leaves to obtain a mixture, adding the mixture, tomato sauce, chili sauce, white sugar, salt, fish sauce, red oil and lemon juice into a pot, decocting the mixture at 90 ℃ for 20min to obtain a crude seasoning product, processing the crude seasoning product into a solid-liquid mixed microparticle state by using an atomizer, and drying the crude seasoning product in the microparticle state for 20s in a drying device under a vacuum condition at 50 ℃ to obtain the seasoning.
Example 2
The embodiment provides a seasoning, which comprises 660g of tomato sauce, 880g of chili sauce, 120g of citronella, 12g of lemon leaves, 100g of white sugar, 12g of salt, 7g of fish sauce, 100g of red oil, 60g of lemon juice, 0.2g of glycine, 0.2g of L-alanine, 0.1g of disodium succinate, 0.2g of potassium sorbate, 0.2g of natamycin, 0.1g of sodium dehydroacetate, 7g of liquorice, 3g of saffron and 5g of myrcia.
The embodiment also provides a preparation method of the seasoning, which comprises the following steps of grinding and crushing lemon leaves, citronella, liquorice, saffron and bay leaves, sieving the ground lemon leaves, sieving the crushed lemon leaves with a 60-mesh sieve, adding glycine, L-alanine, disodium succinate, potassium sorbate, natamycin and sodium dehydroacetate into the sieved lemon leaves to obtain a mixture, adding the mixture, tomato sauce, chili sauce, white sugar, salt, fish sauce, red oil and lemon juice into a pot, decocting the mixture at 100 ℃ for 30min to obtain a crude seasoning product, processing the crude seasoning product into a solid-liquid mixed microparticle state by using an atomizer, and introducing the crude seasoning product in the microparticle state into a drying device to dry the crude seasoning product for 10s under the vacuum condition of 60 ℃ to obtain the seasoning.
Example 3
The embodiment provides a seasoning, which comprises raw materials of 640g of tomato sauce, 860g of chili sauce, 100g of citronella, 10g of lemon leaf, 80g of white sugar, 10g of salt, 5g of fish sauce, 80g of red oil, 55g of lemon juice, 0.1g of glycine, 0.1g of L-alanine, 0.1g of disodium succinate, 0.1g of potassium sorbate, 0.1g of natamycin, 0.1g of sodium dehydroacetate, 5g of liquorice, 2g of saffron and 3g of geranium.
The embodiment also provides a preparation method of the seasoning, which comprises the following steps of grinding and crushing lemon leaves, citronella, liquorice, saffron and bay leaves, sieving the ground lemon leaves, sieving the crushed lemon leaves with a 50-mesh sieve, adding glycine, L-alanine, disodium succinate, potassium sorbate, natamycin and sodium dehydroacetate into the sieved lemon leaves to obtain a mixture, adding the mixture, tomato sauce, chili sauce, white sugar, salt, fish sauce, red oil and lemon juice into a pot, decocting the mixture at 95 ℃ for 25min to obtain a crude seasoning product, processing the crude seasoning product into a solid-liquid mixed microparticle state by using an atomizer, and introducing the crude seasoning product in the microparticle state into a drying device to dry the crude seasoning product for 15s under the vacuum condition of 55 ℃ to obtain the seasoning.
Example 4
The embodiment provides a seasoning, which comprises the following raw materials of 630g of tomato paste, 850g of chili paste, 90g of citronella, 9g of lemon leaves, 70g of white sugar, 9g of salt, 4g of fish sauce, 70g of red oil, 53g of lemon juice, 0.1g of glycine, 0.1g of L-alanine, 0.1g of potassium sorbate, 0.1g of natamycin, 4g of liquorice, 1.5g of saffron and 2.5g of bay leaves.
The embodiment also provides a preparation method of the seasoning, which comprises the following steps of grinding and crushing lemon leaves, citronella, liquorice, saffron and bay leaves, sieving the ground lemon leaves, sieving the crushed lemon leaves with a 50-mesh sieve, adding glycine, L-alanine, potassium sorbate and natamycin into the sieved lemon leaves to obtain a mixture, adding the mixture, tomato sauce, chili sauce, white sugar, salt, fish sauce, red oil and lemon juice into a pot, decocting the mixture at 92 ℃ for 62min to obtain a crude seasoning, processing the crude seasoning into a solid-liquid mixed microparticle state by using an atomizer, and introducing the crude seasoning in the microparticle state into a drying device to dry the crude seasoning for 14s under a vacuum condition at 52 ℃ to obtain the seasoning.
Example 5
The embodiment provides a seasoning, which comprises 650g of tomato sauce, 870g of chilli sauce, 110g of citronella, 11g of lemon leaves, 90g of white sugar, 11g of salt, 6g of fish sauce, 90g of red oil, 57g of lemon juice, 0.2g of glycine, 0.2g of disodium succinate, 0.2g of potassium sorbate, 0.2g of sodium dehydroacetate, 6g of liquorice, 2.5g of saffron and 4g of fragrant leaves.
The embodiment also provides a preparation method of the seasoning, which comprises the following steps of grinding and crushing lemon leaves, citronella, liquorice, saffron and bay leaves, sieving the ground lemon leaves, sieving the crushed lemon leaves with a 50-mesh sieve, adding glycine, disodium succinate, potassium sorbate and sodium dehydroacetate into the sieved lemon leaves to obtain a mixture, adding the mixture, tomato sauce, chili sauce, white sugar, salt, fish sauce, red oil and lemon juice into a pot, decocting the mixture at 97 ℃ for 27min to obtain a crude seasoning, processing the crude seasoning into a solid-liquid mixed microparticle state by using an atomizer, and introducing the crude seasoning in the microparticle state into a drying device to dry the crude seasoning for 16s under a vacuum condition at 57 ℃ to obtain the seasoning.
Example 6
The embodiment provides a seasoning, which comprises the following raw materials of 640g of tomato sauce, 860g of chili sauce, 100g of citronella, 10g of lemon leaves, 80g of white sugar, 10g of salt, 5g of fish sauce, 80g of red oil and 55g of lemon juice.
The embodiment also provides a preparation method of the seasoning, which comprises the following steps of grinding lemon leaves and citronella, sieving with a 50-mesh sieve to obtain a mixture, adding the mixture, tomato sauce, chili sauce, white sugar, salt, fish sauce, red oil and lemon juice into a pot, decocting at 95 ℃ for 25min to obtain a crude seasoning, processing the crude seasoning into solid-liquid mixed microparticles by using an atomizer, and introducing the microparticles into a drying device to dry for 15s under a vacuum condition of 55 ℃ to obtain the seasoning.
Test example 1
Taking the seasonings prepared in the examples 1-6, selecting 60 volunteers to taste respectively, wherein 10 volunteers taste the seasoning prepared in the example 1, 10 volunteers taste the seasoning prepared in the example 2, and the like, and respectively scoring according to the peppery taste, sour taste, delicate flavor, salty taste and sweet taste of the seasoning, wherein 5 is the highest, which represents that the peppery taste, sour taste, delicate flavor, salty taste or sweet taste of the seasoning is too strong, 1 is the lowest, which represents that the peppery taste, sour taste, delicate flavor, salty taste or sweet taste of the seasoning is too weak, and finally, comprehensively scoring is performed on the seasoning, wherein the full score of the comprehensive scoring is 10, the lowest score is 1, and the higher score represents that the seasoning has better mouthfeel. After scoring, the average score was calculated and the results are shown in table 1.
Table 1 peppery, sour and sweet taste scores for seasonings
| Item/embodiment | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Example 6 |
| Sweet taste | 2.8 points | 3.3 points | 3.2 points | 3.1 points of | 2.9 points | 3.2 points |
| Spicy taste | 3.4 points | 3.7 points | 3.9 points | 3.8 points | 3.7 points | 3.3 points |
| Sour taste | 3.2 points | 2.8 points | 2.9 points | 3.3 parts of | 3.1 points of | 3.1 points of |
| Salty taste | 2.8 points | 2.9 points | 3.2 points | 3.3 points | 2.9 points | 2.7 points |
| Delicate flavour | 2.9 points | 3.1 points of | 3.2 points | 2.8 points | 3.0 point | 2.3 points |
| Composite score | 9.2 points | 9.1 points | 9.4 points | 8.9 points | 9.0 point | 8.6 points |
As shown by the results in Table 1, the flavors obtained in examples 1 to 6 were mainly sweet, sour and salty at about 3 points, which means that the sweet, sour and salty tastes of the flavors obtained in examples 1 to 6 were just suitable for human taste, while the flavors obtained in examples 1 to 6 were slightly spicy, and the flavors obtained in examples 1 to 5 were about 3 points in umami, which did not affect the judgment of taste to other tastes due to excessive umami, and were not too weak, while the flavors obtained in example 6 were slightly less umami than the flavors obtained in examples 1 to 5, and thus the umami of the flavors obtained in examples 1 to 5 was stronger than that of the flavor obtained in example 6. Finally, the comprehensive scores of the seasonings prepared in the examples 1 to 5 are about 9 points and are slightly higher than those of the seasoning prepared in the example 6, so that the auxiliary materials can increase the mouthfeel and the delicate flavor of the seasoning.
Test example 2
The results of taking 5g each of the seasonings obtained in examples 1 to 6, placing each of the seasonings in a closed box, and after a certain period of time, testing each of the seasonings by a headspace gas suction method using the same odor scanner are shown in table 2 and fig. 1.
Table 2 flavor testing of seasonings
As shown in Table 2 and the results of FIG. 1, the response values of the seasonings obtained in examples 1 to 5 were significantly higher than those of the seasoning obtained in example 6, and the flavors obtained in examples 1 to 5 were more aromatic than those of example 6, so that it was found that the flavors obtained in examples 1 to 5 were more aromatic than those of example 6, and the flavors obtained in examples 1 to 5 were more aromatic, and thus appetite was promoted.
In summary, the embodiments of the present invention have at least the following advantages or beneficial effects:
the embodiment of the application provides a seasoning, wherein the tomato sauce, the chili sauce, the citronella, the lemon leaves, the fish sauce, the red oil, the lemon juice and the like in the seasoning can achieve the effect of adjusting the taste of food materials, so that the food materials have the fragrance of the food materials and the spicy taste, sour taste, sweet taste and the like endowed by the seasoning when being eaten, and the eating effect is greatly improved; the flavoring can also improve the nutritional effect of food materials, such as regulating intestine and stomach of human body and enhancing immunity.
The embodiment of the application also provides a preparation method of the seasoning, the preparation method is simple to operate, the operation of operators is facilitated, the operation difficulty is greatly reduced, the seasoning is prepared through the most traditional boiling step, the beneficial ingredients in various raw materials are reserved to the greatest extent, the loss of the beneficial ingredients in the raw materials due to complex operations such as distillation is avoided, the moisture content in the seasoning is reduced, and the concentration effect is achieved.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. 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.
Claims (10)
1. The seasoning is characterized by comprising the following raw materials, by weight, 660 parts of tomato sauce 620, 880 parts of chili sauce 840, 880 parts of citronella 80-120 parts, 8-12 parts of lemon leaves, 60-100 parts of white sugar, 8-12 parts of salt, 3-7 parts of fish sauce, 60-100 parts of red oil and 50-60 parts of lemon juice.
2. The seasoning of claim 1 further comprising auxiliary materials, wherein the auxiliary materials comprise, by weight, 0.1 to 0.5 part of flavoring agent, 0.1 to 0.5 part of preservative, 3 to 7 parts of liquorice, 1 to 3 parts of saffron and 2 to 5 parts of bay leaves.
3. The seasoning according to claim 1, which comprises raw materials of, by weight, 640 parts of tomato sauce, 860 parts of chili sauce, 100 parts of citronella, 10 parts of lemon leaves, 80 parts of white sugar, 10 parts of salt, 5 parts of fish sauce, 80 parts of red oil, 55 parts of lemon juice, 0.3 part of flavoring agent, 0.3 part of preservative, 5 parts of liquorice, 2 parts of saffron and 3 parts of vanilla leaves.
4. A seasoning as claimed in claim 1 wherein the tomato sauce comprises chili and pepper and the chili sauce comprises vinegar and garlic.
5. Use of the seasoning according to any one of claims 1 to 4 for preparing a meat marinade, a barbecue sauce or a dip.
6. A method for preparing the seasoning according to any one of claims 1 to 4, comprising the step of adding the tomato paste, chili paste, citronella, lemon leaves, white sugar, salt, fish sauce, red oil and lemon juice to a pot and decocting at 90-100 ℃ for 20-30min to obtain the seasoning.
7. The preparation method of the seasoning according to claim 6, wherein the citronella and the lemon leaves are subjected to a pretreatment before being added to the pot, wherein the pretreatment comprises the step of grinding and crushing the citronella and the lemon leaves and then sieving the grinded citronella and the lemon leaves with a 40-60 mesh sieve to obtain mixed powder.
8. The preparation method of the seasoning according to claim 7, further comprising an auxiliary material addition before the pretreatment, wherein the auxiliary material addition comprises a step of mixing an auxiliary material with the citronella and the lemon leaves to obtain a mixture, and subjecting the mixture to pretreatment to obtain fine powder, and the auxiliary material comprises a flavoring agent, a preservative, liquorice, saffron and bay leaves.
9. The preparation method of the seasoning according to claim 6, further comprising low-temperature drying, wherein the low-temperature drying comprises the steps of boiling to obtain a crude seasoning, and placing the crude seasoning in a vacuum condition of 50-60 ℃ for 10-20s to obtain the seasoning.
10. The method according to claim 9, wherein the crude flavoring is further subjected to atomization before the low-temperature drying, and the atomization comprises a step of converting the crude flavoring into a fine particle state of solid-liquid mixing by using an atomization device to obtain the crude flavoring in the fine particle state.
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| CN112790350A (en) * | 2021-01-26 | 2021-05-14 | 陈泳峤 | Preparation process of Tai type Dongyinggong soup |
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