CN1276726C - Juice with thick sauce flavor and its making method - Google Patents
Juice with thick sauce flavor and its making method Download PDFInfo
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- CN1276726C CN1276726C CNB2004100132219A CN200410013221A CN1276726C CN 1276726 C CN1276726 C CN 1276726C CN B2004100132219 A CNB2004100132219 A CN B2004100132219A CN 200410013221 A CN200410013221 A CN 200410013221A CN 1276726 C CN1276726 C CN 1276726C
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Abstract
The present invention discloses a juice with thick sauce flavor. The raw material of the present invention comprises major ingredients such as 1 to 10 bean paste, 1 to 10 soybean paste, 1 to 10 sweet flour paste and 6 to 20 soya sauce, and auxiliary ingredient such as 0 to 4 sweetening agent, 5 to 15 table salt, 1 to 12 edible pigment, 1 to 5 delicious aid, 0 to 4 flavoring wine, 5 to 15 spice, 0.05 to 0.5 xanthan, 0.05 to 0.2 preservative and 10 to 100 water. The raw material is fermented to prepare the product of the present invention after mixed, ground, heated and filtered. Because containing multiple kinds of amino acids, organic acids, esters, alcohols, flavones, etc., the product of the present invention has good mouth feel and heavy flavour. The product of the present invention is suitable for burning, sauting, mixing, stewing, dipping, stuffing mixing, soup making, etc. When the product of the present invention is used, seasonings such as monosodium glutamate, chicken essence, sweetening agent, etc., are not needed to added. Because of good stability quality, the product of the present invention can keep normal juice, normal smell and normal taste under any condition, and is a new generational, multifunctional and convenient composite sauce replacing traditional soya sauce.
Description
Technical field
The invention belongs to flavouring, be specifically related to a kind of compound baste.
Technical field
Widely used in the market flavouring all is single as soy sauce etc.00110218 flavouring granular composite flavouring is that mouthfeel is unique flavor of hot; The 98110218th, a kind of waste thallus that utilizes is produced composite seasoning juice; 96106531 composite seasonings are a kind of seasonings; Mostly above-mentioned purpose compound flavour enhancer is granular, has the problem of using preservation; These flavouring are not suitable for popular taste simultaneously.And will have is a kind of flavouring of suitable popular taste, and existing do not have a kind of to be primary raw material with multiple sauce, promptly to keep the original local flavor of soy sauce as yet, during use by the purpose compound flavour enhancer that need not again with flavouring such as monosodium glutamate, soy sauce, sauce.
Summary of the invention
The object of the present invention is to provide a kind of is compound baste of primary raw material and preparation method thereof with multiple sauce.
The juice with thick sauce flavor of one of technical scheme of the present invention, it is made up of the following raw materials in part by weight material: major ingredient thick broad-bean sauce 1～10, soya sauce 1～10, sweet fermented flour sauce 1～10 and soy sauce 6～20 secondary material sweetener 0～4 sweeteners, salt 5～15, food coloring 1～12 food coloring, fragrance adding agent 1～5, blending liquor 0～4, spice 5～15, xanthans 0.05～0.5, anticorrisive agent 0.05～0.2 anticorrisive agent and water 10～100, and above-mentioned raw materials (1) as follows grinds major ingredient thick broad-bean sauce, soya sauce, sweet fermented flour sauce, soy sauce mixing back to make mixture A; (2) aqueous solution, spice, flavoring, anticorrisive agent, food coloring, the water of xanthans is joined mix among the mixture A to stir and make mixture B; (3) mixture B is ground by colloid mill after, be heated to 60～90 ℃ of filtrations; (4), ferment and heat 60～90 ℃ of filtrations, cans after 8～20 days and promptly make with the filtered fluid of step (3).
Two juice with thick sauce flavor preparation method of technical scheme of the present invention is: (1) is mixed the back with major ingredient thick broad-bean sauce, soya sauce, sweet fermented flour sauce, soy sauce and is ground and make mixture A; (2) aqueous solution, spice, flavoring, anticorrisive agent, food coloring, the water of xanthans is joined mix among the mixture A to stir and make mixture B; (3) mixture B is ground by colloid mill after, be heated to 60～90 ℃ of filtrations; (4), ferment and heat 60～90 ℃ of filtrations, cans after 8～20 days and promptly make with the filtered fluid of step (3); Described flavoring comprises sweetener, the preferred white sugar of sweetener, salt, fragrance adding agent, blending liquor.
The main material of juice with thick sauce flavor of the present invention adopts thick broad-bean sauce, soya sauce, sweet fermented flour sauce and soy sauce, and secondary material adopts multiple flavoring, spice is refining forms.It also has materials such as several amino acids, organic acid, ester class, alcohols, vitamin, flavonoids, the mouthfeel of food is soft, sauce aromatic strongly fragrant, aftertaste is long.The present invention will have all seasoning functions except that having, the original flavor that also has beans sauce simultaneously, be suitable for burning, fry, mix, halogen, dip in, mix filling, towards soup etc., during use, do not need in addition with flavouring such as monosodium glutamate, chickens' extract, tasty agents, because its stability is good, no matter use under what conditions all to keep Normal juice, former perfume (or spice), original flavor, be the composite seasoning juice that replaces the multifunctional convenient of new generation of traditional soy sauce.Preparation method of the present invention is simple, and is easy to control, steady quality.
Main material of the present invention can directly use finished product, also can make by oneself.
Description of drawings
Accompanying drawing process chart of the present invention
The specific embodiment
In the present embodiment, major ingredient preferred weight part is: thick broad-bean sauce 6～7, soya sauce 7～8, sweet fermented flour sauce 3～4, soy sauce 10～15; The weight proportion of major ingredient is as long as all can in the technical program scope; The preferred white sugar 1～2 of sweetener 0～4 sweetener can use also that other sweetener, salt 5～15 is preferred 9～11, the preferred caramel colorant 5～9 of food coloring 1～12 food coloring, the preferred liquor 1～2 of blending liquor 0～4 blending liquor, xanthans 0.05～0.5, anticorrisive agent 0.05～0.2 anticorrisive agent preferred sodium benzoate, water 10～100; Fragrance adding agent 1～5 is preferably 2～3, fragrance adding agent is made up of the mixture of monosodium glutamate, 5 '-inosinicacid and 5 '-guanylic acid, wherein the mixture of 5 '-inosinicacid and 5 '-guanylic acid is that the mixture weight ratio of monosodium glutamate, 5 '-inosinicacid and 5 '-guanylic acid is 5～15: 0.05～3 with its commodity of existing product I+G by name; Preferred weight part of spice is 9～10, spice is made up of the following raw materials according preferred weight ratio: spiceleaf 0.3～1.5: nutmeg 0.3～1.5: Chinese cassia tree 1～4: tsaoko 0.3～1.5: turmeric 0.3～1.5: ginger 1～4, spice raw material and weight ratio thereof are not limited to above-mentioned scope, and in this proposition is a kind of composition and component of optimizing.
As shown in drawings, the preparation of juice with thick sauce flavor, major ingredient thick broad-bean sauce, soya sauce, sweet fermented flour sauce and soy sauce can adopt the commodity on the market in the preparation process of juice with thick sauce flavor, but owing to the quality of major ingredient on the market is different, in order to guarantee the quality of this juice with thick sauce flavor, major ingredient adopts following unified technology preparation:
Broad bean or soya bean or flour or soya-bean cake are steamed; Steam thing and adopt the composite bacteria koji; Adopt the fermentation of salt system unstrained spirits after the koji; Promptly make thick broad-bean sauce or soya sauce or sweet fermented flour sauce or soy sauce after system unstrained spirits fermentate adopts aroma-producing yeasts to ferment again, wherein composite bacteria is 3042 aspergillus oryzae bacterial classifications, 336 aspergillus oryzae bacterial classifications and red colouring agent for food, also used as a Chinese medicine bacterial classification.This process technology scheme is existing in the prior art to be used.
The back grinding is mixed with major ingredient thick broad-bean sauce, soya sauce, sweet fermented flour sauce, soy sauce in above-mentioned (1) for preparing make mixture A; (2) aqueous solution, spice, flavoring, anticorrisive agent, food coloring, the water of xanthans is joined mix among the mixture A to stir and make mixture B; (3) mixture B is ground by colloid mill after, be heated to 60～90 ℃ of filtrations; (4), ferment and heat 60～90 ℃ of filtrations, cans after 8～20 days and promptly make with the filtered fluid of step (3);
Raw material in the above-mentioned technology and weight ratio are according to disclosed proportioning in technical scheme of the present invention or the present embodiment.
The contrast of the above-mentioned juice with thick sauce flavor that is prepared into and other products such as following table:
| Look | Fragrant | Flavor | The figure | Comprehensive Assessment | |
| Sea day straw mushroom dark soy sauce | Maroon | Sauce perfume (or spice) is arranged | Delicate flavour is arranged | Liquid | Belong to single baste, need add other flavorings in addition during use |
| Sea day sauce for braising | Maroon | Sauce perfume (or spice) is arranged | Delicate flavour is arranged | Liquid | The same |
| Add the straw mushroom dark soy sauce | Brown | Sauce perfume (or spice) is arranged | Delicate flavour is arranged | Liquid | The same |
| Li Jin note essence is made dark soy sauce | Brown | Certain sauce perfume (or spice) is arranged | Certain delicate flavour is arranged | Liquid | The same |
| Xiamen noodles served with soy sauce, sesame butter, etc. soy sauce | Brown | Sauce perfume (or spice) slightly | The delicate flavour delicate flavour is arranged | Liquid | The same |
| Bean paste sauce | Brown | Sauce perfume (or spice) is arranged | All delicate flavours of sauce are arranged | Semisolid | The same |
| Juice with thick sauce flavor of the present invention | The maroon look lasting | Fragrant and the ester perfume (or spice) of obvious sauce is arranged | Delicate flavour is mellow aftertaste | Liquid | Belong to compound baste, do not need during use in addition with monosodium glutamate, chickens' extract, soy sauce, sauce |
Remarks: above-mentioned evaluation is finished by the Review Team that 10 people form.
By above-mentioned contrast as can be known, juice with thick sauce flavor of the present invention obviously is better than single flavouring such as existing soy sauce.
Claims (8)
1, a kind of juice with thick sauce flavor, it is made up of the following raw materials in part by weight material: major ingredient thick broad-bean sauce 1～10, soya sauce 1～10, sweet fermented flour sauce 1～10 and soy sauce 6～20 secondary material sweetener 0～4 sweeteners, salt 5～15, food coloring 1～12 food coloring, fragrance adding agent 1～5, blending liquor 0～4, spice 5～15, xanthans 0.05～0.5, anticorrisive agent 0.05～0.2 anticorrisive agent and water 10～100, and above-mentioned raw materials (1) as follows grinds major ingredient thick broad-bean sauce, soya sauce, sweet fermented flour sauce, soy sauce mixing back to make mixture A; (2) aqueous solution, spice, flavoring, anticorrisive agent, food coloring, the water of xanthans is joined mix among the mixture A to stir and make mixture B; (3) mixture B is ground by colloid mill after, be heated to 60～90 ℃ of filtrations; (4), ferment and heat 60～90 ℃ of filtrations, cans after 8～20 days and promptly make with the filtered fluid of step (3).
2, juice with thick sauce flavor according to claim 1 is characterized in that described major ingredient weight portion is: thick broad-bean sauce 6～7, soya sauce 7～8, sweet fermented flour sauce 3～4, soy sauce 10～15.
3, juice with thick sauce flavor according to claim 1 is characterized in that described fragrance adding agent is made up of the mixture of monosodium glutamate, 5 '-inosinicacid and 5 '-guanylic acid, and the weight portion of fragrance adding agent is 2～3; The mixture weight ratio of described monosodium glutamate and 5 '-inosinicacid and 5 '-guanylic acid is 5～15: 0.05～3.
4, juice with thick sauce flavor according to claim 1 is characterized in that described spice is made up of the following raw materials according material: spiceleaf, nutmeg, Chinese cassia tree, tsaoko, turmeric, ginger, spice; The weight portion of spice is 9～10; Described spice raw material weight ratio is: spiceleaf 0.3～1.5: nutmeg 0.3～1.5: Chinese cassia tree 1～4: tsaoko 0.3～1.5: turmeric 0.3～1.5: ginger 1～4.
5, a kind of preparation method of juice with thick sauce flavor is characterized in that: (1) is mixed the back grinding with major ingredient thick broad-bean sauce, soya sauce, sweet fermented flour sauce, soy sauce and is made mixture A; (2) aqueous solution, spice, flavoring, anticorrisive agent, food coloring, the water of xanthans is joined mix among the mixture A to stir and make mixture B; (3) mixture B is ground by colloid mill after, be heated to 60～90 ℃ of filtrations; (4), ferment and heat 60～90 ℃ of filtrations, cans after 8～20 days and promptly make with the filtered fluid of step (3); The weight portion of described raw material is: major ingredient thick broad-bean sauce 1～10, soya sauce 1～10, sweet fermented flour sauce 1～10, soy sauce 6～20 secondary material sweeteners 0～4, salt 5～15, food coloring 1～12, fragrance adding agent 1～5, blending liquor 0～4, spice 5～15, xanthans 0.05～0.5, anticorrisive agent 0.05～0.2, water 10～100.
6, as the preparation method of juice with thick sauce flavor as described in the claim 5, it is characterized in that it also comprises the preparation of major ingredient thick broad-bean sauce, soya sauce, sweet fermented flour sauce, soy sauce, the preparation method of major ingredient is: broad bean or soya bean or flour or soya-bean cake are steamed; Steam thing and adopt the composite bacteria koji; Adopt the fermentation of salt system unstrained spirits after the koji; After adopting aroma-producing yeasts to ferment again, system unstrained spirits fermentate promptly makes thick broad-bean sauce or soya sauce or sweet fermented flour sauce or soy sauce.
7, as the preparation method of juice with thick sauce flavor as described in the claim 6, it is characterized in that described composite bacteria is 3042 aspergillus oryzae bacterial classifications, 336 aspergillus oryzae bacterial classifications and red colouring agent for food, also used as a Chinese medicine bacterial classification.
8, juice with thick sauce flavor according to claim 1 is characterized in that sweetener selects white sugar, and food coloring selects caramel colorant, and blending liquor is selected liquor, and anticorrisive agent selects Sodium Benzoate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100132219A CN1276726C (en) | 2004-05-27 | 2004-05-27 | Juice with thick sauce flavor and its making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100132219A CN1276726C (en) | 2004-05-27 | 2004-05-27 | Juice with thick sauce flavor and its making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1582735A CN1582735A (en) | 2005-02-23 |
| CN1276726C true CN1276726C (en) | 2006-09-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100132219A Expired - Fee Related CN1276726C (en) | 2004-05-27 | 2004-05-27 | Juice with thick sauce flavor and its making method |
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Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102633004A (en) * | 2012-04-20 | 2012-08-15 | 苏州市合兴食品有限公司 | Filling technique of sweet flour paste |
| CN104605327A (en) * | 2013-11-05 | 2015-05-13 | 林翔 | Secretly made chilli sauce and preparation method thereof |
| CN103859499A (en) * | 2014-03-01 | 2014-06-18 | 江苏伊例家食品有限公司 | Production method of braised sauce |
| CN104687009A (en) * | 2015-03-07 | 2015-06-10 | 济南美吃团食品开发有限公司 | Soy sauce flavor type compound sauce and preparation process thereof |
| CN105249415B (en) * | 2015-11-09 | 2019-05-24 | 福达（上海）食品有限公司 | A kind of process for making of the fresh soy sauce of paste flavor |
| CN108112957A (en) * | 2016-11-28 | 2018-06-05 | 陈锡禄 | A kind of Wild vegetable sauce and preparation method thereof |
| CN106974258A (en) * | 2017-03-31 | 2017-07-25 | 贵州大学 | A kind of spicy mutton sauce |
| CN107006823A (en) * | 2017-04-20 | 2017-08-04 | 岭南师范学院 | A kind of stewing juice of local flavor soya-bean cake perfume and preparation method thereof |
| CN108497453A (en) * | 2018-03-07 | 2018-09-07 | 贾丽霞 | A kind of preparation method of sauce |
| CN113841873A (en) * | 2020-06-10 | 2021-12-28 | 烟台欣和企业食品有限公司 | Seasoning sauce and preparation method thereof |
| CN113424940A (en) * | 2021-07-01 | 2021-09-24 | 陈为民 | Composite nutrient braised sauce |
| CN114451541A (en) * | 2022-02-22 | 2022-05-10 | 江苏恒顺醋业股份有限公司 | Preparation method of braised sauce capable of replacing dark soy sauce |
| CN115624158A (en) * | 2022-11-01 | 2023-01-20 | 四川白家阿宽食品产业股份有限公司 | Plant-based thick soup seasoning packet and processing method thereof |
-
2004
- 2004-05-27 CN CNB2004100132219A patent/CN1276726C/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN1582735A (en) | 2005-02-23 |
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