CN114916654A - Sesame and fried dough twist mixed flour sauce and preparation method thereof - Google Patents
Sesame and fried dough twist mixed flour sauce and preparation method thereof Download PDFInfo
- Publication number
- CN114916654A CN114916654A CN202210527054.8A CN202210527054A CN114916654A CN 114916654 A CN114916654 A CN 114916654A CN 202210527054 A CN202210527054 A CN 202210527054A CN 114916654 A CN114916654 A CN 114916654A
- Authority
- CN
- China
- Prior art keywords
- fried dough
- sauce
- heating
- dough twist
- chopped
- 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.)
- Pending
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 35
- 235000013312 flour Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 244000000231 Sesamum indicum Species 0.000 title claims 2
- 235000003434 Sesamum indicum Nutrition 0.000 title claims 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 241000287828 Gallus gallus Species 0.000 claims abstract description 18
- 239000000944 linseed oil Substances 0.000 claims abstract description 18
- 235000021388 linseed oil Nutrition 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 18
- 244000203593 Piper nigrum Species 0.000 claims abstract description 17
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 17
- 239000003549 soybean oil Substances 0.000 claims abstract description 17
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 17
- 241000234282 Allium Species 0.000 claims abstract description 13
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 13
- 229920000881 Modified starch Polymers 0.000 claims abstract description 11
- 239000004368 Modified starch Substances 0.000 claims abstract description 11
- 235000013614 black pepper Nutrition 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 235000019426 modified starch Nutrition 0.000 claims abstract description 11
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 239000000413 hydrolysate Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims description 49
- 235000013330 chicken meat Nutrition 0.000 claims description 29
- 238000003756 stirring Methods 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 13
- 108091005804 Peptidases Proteins 0.000 claims description 12
- 239000004365 Protease Substances 0.000 claims description 12
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims description 12
- 235000012149 noodles Nutrition 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 8
- 235000019198 oils Nutrition 0.000 claims description 8
- 239000011265 semifinished product Substances 0.000 claims description 8
- 102000004142 Trypsin Human genes 0.000 claims description 7
- 108090000631 Trypsin Proteins 0.000 claims description 7
- 108010007119 flavourzyme Proteins 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000012588 trypsin Substances 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 239000006185 dispersion Substances 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 4
- 229910052782 aluminium Inorganic materials 0.000 claims description 4
- 239000011888 foil Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000009776 industrial production Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 230000036528 appetite Effects 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 2
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000009120 camo Nutrition 0.000 description 2
- 235000005607 chanvre indien Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000011487 hemp Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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)
- Noodles (AREA)
Abstract
The invention relates to the field of food processing technology, and discloses a fried dough twist mixed flour sauce which comprises fried dough twist, chopped onions, white granulated sugar, linseed oil, soybean oil, edible salt, chopped garlic, chopped ginger, modified starch, white pepper powder, water and chicken enzymatic hydrolysate. In addition, the invention also discloses a preparation method of the fried dough twist flour-mixed sauce, which has the advantages of stable quality, good consistency, low cost, short processing time, simple process and easy industrial production.
Description
Technical Field
The invention relates to the field of food processing technology, in particular to a fried dough twist flour mixing sauce and a preparation method thereof.
Background
On the dining table of the Chinese people, the wheaten food becomes one of common foods in daily life as an indispensable delicious food, and the wheaten food culture is the bread which goes deep into the people's life. In order to eat delicious pasta quickly, high-quality batter mix is an essential part, but a large amount of food materials are required to prepare the batter mix, the preparation process is complicated, and it is difficult for a novice to grasp the preparation process of the batter mix in a short time.
The sauce for mixing noodles in the existing market has the defects of single taste due to few varieties and less choice.
In view of this, there is an urgent need to develop new sauce varieties for mixing noodles, which are used for enriching the requirements of different tastes of different consumers, so as to meet the increasing market demand.
Disclosure of Invention
The invention aims to overcome the defects and aims to provide the flour paste mixed with the fried dough twists and the preparation method thereof.
In a first aspect, the invention provides a fried dough twist mixed flour sauce which comprises the following components in percentage by mass: 20-30% of fried dough twist, 5-10% of chopped onions, 5-10% of white granulated sugar, 10-15% of linseed oil, 10-15% of soybean oil, 3-5% of edible salt, 1-3% of chopped garlic, 1-3% of chopped ginger, 0.5-2% of modified starch, 0.1-0.2% of white pepper powder, 0.1-0.2% of pepper powder, 5-10% of water and 5-10% of chicken enzymatic hydrolysate.
Further, the mass ratio of the fried dough twist to the linseed oil to the soybean oil is 2:1: 1.
By adopting the technical scheme, as the fried dough twist has rich and unique flavor, the appetite of people can be stimulated, the greasy feeling is reduced, and the prepared mixed noodle sauce has unique flavor.
In a second aspect, the invention provides a preparation method of the fried dough twist mixed noodle sauce, which comprises the following steps:
s1, preparing materials, namely weighing the following raw materials in percentage by mass: 20-30% of fried dough twist, 5-10% of chopped onions, 5-10% of white granulated sugar, 10-15% of linseed oil, 10-15% of soybean oil, 3-5% of edible salt, 1-3% of chopped garlic, 1-3% of chopped ginger, 0.5-2% of modified starch, 0.1-0.2% of white pepper powder, 0.1-0.2% of pepper powder, 5-10% of water and 5-10% of chicken enzymatic hydrolysate;
s2, putting the linseed oil into a pot, heating to 180-200 ℃, adding the fried dough twists into the pot, continuously heating and continuously stirring, heating for 1-2 minutes, and then stopping heating and cooling to form seasoning oil;
s3, putting the soybean oil into a pot, heating to 160-180 ℃, adding the chopped onions, the bruised ginger and the chopped garlic into the pot, continuously heating and continuously stirring, adding the white granulated sugar, the edible salt, the white pepper powder, the chicken enzymatic hydrolysate and the modified starch after the chopped onions are in a transparent state, continuously heating and stirring, heating for 3 minutes, adding water into the pot, stirring and heating until boiling, stopping heating, and cooling to form the sauce;
s4, uniformly stirring and mixing the seasoning oil in the step S2 and the seasoning sauce in the step S3 to obtain a semi-finished product;
and S5, packaging the semi-finished product and sterilizing.
Further, the mass ratio of the hemp flowers, the linseed oil and the soybean oil in the step S1 is 2:1: 1.
Further, in step S5, the autoclave was used for the sterilization treatment at 118 ℃ for 21 minutes.
Further, the packaging treatment mode is aluminum foil bag packaging treatment.
Further, the preparation method of the chicken meat enzymolysis liquid comprises the following steps:
s101, stirring and mixing chicken paste and water, and transferring the mixture into a heating vessel;
s102, adding protease into the heating vessel, stirring and mixing the protease, the chicken meat paste and water, heating to 60-65 ℃, and carrying out protease enzymolysis;
s103, heating the product of the enzymolysis in the step S2 to 85-90 ℃, preserving the temperature, and stopping the enzymolysis reaction;
and S104, centrifugally separating the product of enzymolysis in the step S3 to obtain a dispersion liquid, and filtering the supernatant of the dispersion liquid to obtain the chicken enzymolysis liquid.
Further, the protease is trypsin and flavourzyme, and the mass ratio of the chicken meat paste to the water to the trypsin to the flavourzyme is 1: (0.05-0.5%): (0.05% -0.5%).
Further, in step S2, the enzymolysis time is 60 to 120 minutes, and the heat preservation time is 15 to 30 minutes.
By adopting the technical scheme, as the fried dough twist has rich and unique flavor, the appetite of people can be stimulated, the greasy feeling is reduced, and the prepared mixed noodle sauce has unique flavor. After water is added, the mixture is stirred and heated to be boiled, so that various raw materials are fully mixed, and the flavor of the flour paste mixed with the fried dough twists is further improved. Through the manufacturing steps, the processing degree of the fried dough twist mixed flour paste is uniform, the consistency of the manufactured fried dough twist mixed flour paste is good, and the quality stability of the fried dough twist mixed flour paste is improved.
Third aspect of the invention
The invention provides another preparation method of the fried dough twist sauce for noodles, which is different from the previous preparation method in that: the sequence of step S2 and step S3 can be changed, and the other steps are the same as the above manufacturing method.
The method has the same beneficial effects as the previous manufacturing method, and is not repeated here: .
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
The present invention will be described in further detail with reference to specific embodiments in order to make the above objects, features and advantages more apparent and understandable.
In order to achieve the purpose, the technical scheme of the invention is as follows: the invention provides a fried dough twist mixed flour sauce which comprises the following components in percentage by mass: 20-30% of fried dough twist, 5-10% of chopped onions, 5-10% of white granulated sugar, 10-15% of linseed oil, 10-15% of soybean oil, 3-5% of edible salt, 1-3% of chopped garlic, 1-3% of chopped ginger, 0.5-2% of modified starch, 0.1-0.2% of white pepper powder, 0.1-0.2% of pepper powder, 5-10% of water and 5-10% of chicken enzymatic hydrolysate.
Because the fried.
Preferably, the mass ratio of the fried dough twist to the linseed oil to the soybean oil is 2:1: 1.
The invention also provides a preparation method of the fried dough twist flour sauce, which comprises the following steps:
s1, preparing materials, and weighing the following raw materials in percentage by mass: 20-30% of fried dough twist, 5-10% of chopped onions, 5-10% of white granulated sugar, 10-15% of linseed oil, 10-15% of soybean oil, 3-5% of edible salt, 1-3% of chopped garlic, 1-3% of chopped ginger, 0.5-2% of modified starch, 0.1-0.2% of white pepper powder, 0.1-0.2% of pepper powder, 5-10% of water and 5-10% of chicken enzymatic hydrolysate;
s2, placing the linseed oil into a pot, heating to 180-200 ℃, then adding the fried dough twist into the pot, continuously heating and continuously stirring, stopping heating after heating for 1-2 minutes, cooling to form seasoning oil, frying the fried dough twist to have thick and unique fragrance, stimulating appetite of people, reducing greasy feeling, and making the prepared mixed flour sauce have unique flavor.
S3, putting the soybean oil into a pot, heating to 160-180 ℃, adding the chopped onions, the bruised ginger and the chopped garlic into the pot, continuously heating and continuously stirring, adding the white granulated sugar, the edible salt, the white pepper powder, the chicken enzymatic hydrolysate and the modified starch after the chopped onions are in a transparent state, continuously heating and stirring, heating for 3 minutes, adding water into the pot, stirring and heating until boiling, stopping heating, and cooling to form the sauce; after water is added, the materials are stirred to be boiled, so that the raw materials can be fully mixed, and the flavor of the flour paste mixed with the fried dough twists is improved.
S4, stirring and uniformly mixing the seasoning oil in the step S2 and the seasoning sauce in the step S3 to obtain a semi-finished product;
and S5, packaging the semi-finished product and sterilizing.
The fried dough twist flour mixing sauce processed by the method has stable quality, good consistency, low cost, short processing time, simple process and easy industrial production.
Further, the mass ratio of the hemp flowers, the linseed oil and the soybean oil in the step S1 is 2:1: 1.
Further, in step S5, the autoclave was used for the sterilization treatment at 118 ℃ for 21 minutes.
Further, the packaging treatment mode is aluminum foil bag packaging treatment.
Further, the preparation method of the chicken meat enzymolysis liquid comprises the following steps:
s101, stirring and mixing the chicken paste and water, and transferring the mixture into a heating vessel, wherein the heating vessel can be a conical flask or a reaction kettle and the like;
s102, adding protease into the heating vessel, stirring and mixing the protease, the chicken meat paste and water, heating to 60-65 ℃, and carrying out protease enzymolysis;
s103, heating the product of the enzymolysis in the step S102 to 85-90 ℃, preserving the heat, and stopping the enzymolysis reaction;
and S104, centrifugally separating the product of the enzymolysis in the step S103 to obtain a dispersion liquid, and filtering the supernatant of the dispersion liquid to obtain the chicken enzymolysis liquid.
Further, the protease is trypsin and flavourzyme, and the mass ratio of the chicken meat paste to the water to the trypsin to the flavourzyme is 1: (0.05-0.5%): (0.05% -0.5%).
Further, in step S102, the enzymolysis time is 60-120 minutes, and the heat preservation time is 15-30 minutes.
The invention also provides another preparation method of the fried dough twist mixed noodle sauce, which is different from the previous preparation method in that: the sequence of the step S2 and the step S3 can be changed, and the rest steps are operated in the same way as the upper garment making method.
The specific scheme is as follows: adding 100g of chicken meat paste, 100g of water, 1g of trypsin and 1g of flavourzyme into a conical flask, placing the conical flask in a constant-temperature water bath shaker, carrying out enzymolysis for 2 hours at 64 ℃, taking out the chicken meat paste, placing the chicken meat paste in a water bath kettle, inactivating the enzyme for 10 minutes at 90 ℃, cooling to room temperature, centrifuging at 5000r/min, and obtaining the supernatant which is chicken meat enzymolysis liquid.
Weighing 100g of linseed oil, putting the linseed oil into a pot, heating to 180 ℃, adding 200g of fried dough twists, keeping the temperature at 190 ℃ at 180 ℃, heating for 1 minute, continuously stirring during the heating, and cooling to form the seasoning oil. The pan is cleaned for standby.
Weighing 100g soybean oil, heating to 160 deg.C, adding Bulbus Allii Cepae pieces, rhizoma Zingiberis recens pieces and Bulbus Allii pieces, mixing, and parching until Bulbus Allii Cepae is transparent; adding white granulated sugar, edible salt, white pepper powder, Chinese prickly ash powder, chicken zymolyte and modified starch, and continuously frying for 3 minutes; adding water, stirring, heating to boil, stopping heating, and cooling to obtain flavoring sauce.
And uniformly stirring and mixing the seasoning oil and the seasoning sauce to form a semi-finished product.
Packaging the semi-finished product with aluminum foil bags, and sterilizing in an autoclave. The sterilization conditions were 118 ℃ and 21 minutes.
When the fried dough twist flour paste is eaten, the fried dough twist flour paste and the package are placed in hot water together to be heated for 3 minutes, and then the fried dough twist flour paste can be used for mixing flour; or tearing the package directly for noodle mixing.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. The fried dough twist flour mixing sauce is characterized by comprising the following components in percentage by mass: 20-30% of fried dough twist, 5-10% of chopped onions, 5-10% of white granulated sugar, 10-15% of linseed oil, 10-15% of soybean oil, 3-5% of edible salt, 1-3% of chopped garlic, 1-3% of chopped ginger, 0.5-2% of modified starch, 0.1-0.2% of white pepper powder, 0.1-0.2% of pepper powder, 5-10% of water and 5-10% of chicken enzymatic hydrolysate.
2. The fried dough sauce with sesame dough according to claim 1, wherein the mass ratio of the fried dough sauce to the linseed oil to the soybean oil is 2:1: 1.
3. The making method of the fried dough twist mixed noodle sauce is characterized by comprising the following steps:
s1, preparing materials, namely weighing the following raw materials in percentage by mass: 20-30% of fried dough twist, 5-10% of chopped onions, 5-10% of white granulated sugar, 10-15% of linseed oil, 10-15% of soybean oil, 3-5% of edible salt, 1-3% of chopped garlic, 1-3% of chopped ginger, 0.5-2% of modified starch, 0.1-0.2% of white pepper powder, 0.1-0.2% of pepper powder, 5-10% of water and 5-10% of chicken enzymatic hydrolysate;
s2, putting the linseed oil into a pot, heating to 180-200 ℃, adding the fried dough twists into the pot, continuously heating and continuously stirring, heating for 1-2 minutes, and then stopping heating and cooling to form seasoning oil;
s3, putting the soybean oil into a pot, heating to 160-180 ℃, adding the chopped onions, the chopped ginger and the chopped garlic into the pot, continuously heating and continuously stirring, adding the white granulated sugar, the edible salt, the white pepper powder, the chicken enzymatic hydrolysate and the modified starch after the chopped onions are in a transparent state, continuously heating and stirring, heating for 3 minutes, adding water into the pot, stirring and heating to boil, stopping heating, and cooling to form the sauce;
s4, stirring and uniformly mixing the seasoning oil in the step S2 and the seasoning sauce in the step S3 to obtain a semi-finished product;
and S5, packaging the semi-finished product and sterilizing.
4. The preparation method of the fried dough twist sauce according to claim 3, wherein the mass ratio of the fried dough twist, the linseed oil and the soybean oil in the step S1 is 2:1: 1.
5. The preparation method of the fried dough twist sauce for noodles, according to claim 3, wherein in the step S5, the sterilization treatment is performed by using an autoclave, the sterilization temperature is 118 ℃, the sterilization time is 21 minutes, and the packaging treatment is performed by using an aluminum foil bag.
6. The preparation method of the fried dough twist mixed flour sauce according to claim 3, wherein the preparation method of the chicken meat enzymolysis liquid comprises the following steps:
s101, stirring and mixing the chicken paste and water, and transferring the mixture into a heating vessel;
s102, adding protease into the heating vessel, stirring and mixing the protease, the chicken meat paste and water, heating to 60-65 ℃, and carrying out protease enzymolysis;
s103, heating the product of the enzymolysis in the step S102 to 85-90 ℃, preserving the temperature, and stopping the enzymolysis reaction;
and S104, centrifugally separating the product of the enzymolysis in the step S103 to obtain a dispersion liquid, and filtering the supernatant of the dispersion liquid to obtain the chicken enzymolysis liquid.
7. The fried dough twist mixed sauce and the preparation method thereof according to claim 6, wherein the protease is trypsin and flavourzyme, and the mass ratio of the chicken paste, the water, the trypsin and the flavourzyme is 1: (0.05-0.5%): (0.05% -0.5%).
8. The fried dough twist flour mixing sauce and the making method thereof according to claim 7, wherein in the step S102, the enzymolysis time is 60-120 minutes, and the heat preservation time is 15-30 minutes.
9. The fried dough twist flour mixing sauce and the preparation method thereof according to claim 8, wherein in the step S102, the enzymolysis temperature is 65 ℃, and the enzymolysis time is 120 minutes; in step S103, the temperature is maintained at 90 ℃ for 10 minutes.
10. The method of manufacturing the fried dough twist sauce according to claim 3, wherein the sequence of the steps S2 and S3 can be changed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210527054.8A CN114916654A (en) | 2022-05-16 | 2022-05-16 | Sesame and fried dough twist mixed flour sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210527054.8A CN114916654A (en) | 2022-05-16 | 2022-05-16 | Sesame and fried dough twist mixed flour sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114916654A true CN114916654A (en) | 2022-08-19 |
Family
ID=82809192
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210527054.8A Pending CN114916654A (en) | 2022-05-16 | 2022-05-16 | Sesame and fried dough twist mixed flour sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114916654A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229990A (en) * | 2013-03-27 | 2013-08-07 | 刘翔 | Lamium barbatum spicy sauce and preparation method thereof |
| CN106616888A (en) * | 2016-12-29 | 2017-05-10 | 北京工商大学 | Potato and chicken meat rice sauce and preparation method thereof |
| CN109259182A (en) * | 2018-10-29 | 2019-01-25 | 天津春发生物科技集团有限公司 | A kind of Italian type tomato noodles served with soy sauce, sesame butter, etc. sauce and preparation method thereof |
| CN113812607A (en) * | 2021-09-27 | 2021-12-21 | 天津春发生物科技集团有限公司 | Onion wine flavored mixed flour sauce and preparation method thereof |
-
2022
- 2022-05-16 CN CN202210527054.8A patent/CN114916654A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229990A (en) * | 2013-03-27 | 2013-08-07 | 刘翔 | Lamium barbatum spicy sauce and preparation method thereof |
| CN106616888A (en) * | 2016-12-29 | 2017-05-10 | 北京工商大学 | Potato and chicken meat rice sauce and preparation method thereof |
| CN109259182A (en) * | 2018-10-29 | 2019-01-25 | 天津春发生物科技集团有限公司 | A kind of Italian type tomato noodles served with soy sauce, sesame butter, etc. sauce and preparation method thereof |
| CN113812607A (en) * | 2021-09-27 | 2021-12-21 | 天津春发生物科技集团有限公司 | Onion wine flavored mixed flour sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108936527A (en) | A kind of butter small fire pot | |
| CN102813136B (en) | Shrimp dumpling and preparation method thereof | |
| CN102485054A (en) | Sparerib lotus root soup product and production method thereof | |
| CN101438808A (en) | Method for producing Metapenaeus affinis paste | |
| KR101833492B1 (en) | Manufacturing method for black cattle grilled short rib patties with abalone, cheese and black cattle grilled short rib patties with abalone, cheese manufactured by the same | |
| KR101919694B1 (en) | Composition for teriyaki source with incense of live coals and process of preparation thereof | |
| CN1454520A (en) | Fish with sour-soup and its making process | |
| CN103053937B (en) | Codfish rice crust and method for making same | |
| KR101308921B1 (en) | Method of preparing korean hot pepper paste with fish egg | |
| CN114916654A (en) | Sesame and fried dough twist mixed flour sauce and preparation method thereof | |
| KR20190039452A (en) | How to make rice for gimbap | |
| CN108185382A (en) | A kind of preparation method at marmite thick soup chafing dish soup bottom | |
| CN114304577A (en) | Glutinous rice cake chili, spicy flavor flour-mixing sauce, combined sauce bag and instant noodles | |
| CN105105217A (en) | Instant shellfish product and compound enzyme enzymolysis production method thereof | |
| CN111758948A (en) | Abalone and chicken soup sauce packet and preparation method thereof | |
| KR100972997B1 (en) | Sauce composition for cooking chicken and manufacturing method therefor | |
| CN108925964A (en) | A kind of mouthfeel Q bullet konjaku sauce and production method | |
| KR101313799B1 (en) | Method for producing mixed soybean paste for stew and mixed soybean paste for stew produced by the same method | |
| CN108378350A (en) | A kind of cool skin of sweet potato | |
| KR102306792B1 (en) | Manufacturing method of wasabi sauce for baking | |
| CN108056460A (en) | A kind of cool skin of purple sweet potato | |
| JP2000217550A (en) | Duck meatball | |
| CN1184904C (en) | Production method of refined round food | |
| CN105495381A (en) | Sticky rice-chicken and production method of the sticky rice-chicken | |
| CN111728035A (en) | Production process of bean curd balls |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220819 |
|
| RJ01 | Rejection of invention patent application after publication |