KR940007767B1 - Iced sauce for chinese meatball - Google Patents

Abstract

The freezed sauce for sweetened pork is prepd. by (a) mixing and heating denatured starch 1-5 wt.%, starch syrup 5-15 wt.%, vinegar 2-4 wt.%, kechap 2-4 wt.% and water in the mixer having heater, (b) adding vegetables into the obtd. mixt., and (c) putting it in the inner packing material and quick-freezing to obtain the final product.

Description

Frozen Sweet Water Sauce Products

The present invention relates to a method of manufacturing a frozen sweet and sour sauce product, and more particularly, to a frozen and sweet sauce source product to retain the taste and aroma of a sweet and sour sauce of Chinese cuisine.

Conventional sweet and sour sauce can be cooked in a general home, but since there is no frozen sweet and sour sauce, it was possible to sample only in a limited place called a Chinese restaurant.

However, due to the highly industrialized, specialized, and rapid technological development, the social structure has been required for the rapidity of society as a whole. In addition, as the income increases and the standard of living increases, the emergence of instant processed food is inevitably required. In addition, active international exchange in all aspects of society and culture has resulted in the import of large quantities of processed foods produced by foreign advanced technologies. On the other hand, domestic food processing technology is very poor compared to developed countries, and processed food materials are also diverse, which does not meet the needs of holders.

In view of this point, the present inventors have studied to meet consumers' preferences, and as a result, they can be easily cooked and eaten at home so that they can be popularized and generalized to consumers, and remain smooth even after cooking and thawing. We have developed a frozen hot water source to contribute to improving the diet of the people.

That is, in the present invention, in preparing a sauce that influences the taste of sweet and sour pork, the modified starch, starch syrup, ketchup, vinegar, and a liquid bath are mixed by heating and mixing the vegetables in a heat mixer for 10 to 15 minutes, and then ice-coldly packed. It was packed into a product and then packaged through rapid freezing process before being commercialized.

In the preparation of frozen sweet and sour sauce according to the present invention, in order to achieve the same or better taste as cooked in a home or a professional Chinese restaurant, the titration of starch syrup and vinegar to achieve a proper combination of sweet and sour tastes characteristic of sweet and sour sauce flavor It is necessary to add the ratio, and to prevent the deterioration of physical properties after freezing, which is a disadvantage of frozen products, raw starch should be replaced with modified starch, and when ketchup is added, it has a characteristic red color and becomes more palatable. The present invention has been completed.

Referring to the method of manufacturing the frozen sweet water source according to the present invention in detail.

(1) Cut vegetables of green pepper and carrot into proper size. At this time, the kinds of vegetables may vary depending on the season.

(2) Dissolve 1-5% by weight of modified starch in 40-50% by weight of purified water.

(3) 3-7% by weight of cooking oil, 5-15% by weight of starch syrup, 2-4% by weight of vinegar, 2-4% by weight of ketchup and (2) are heated in a heat mixer. At this time, you may add a little salt and seasoning to taste.

(4) 10-13 weight% of bell peppers and 10-13 weight% of carrots are added to (3), and the vegetables cut in (1) are mixed.

(5) After cooling, fill the inner packing material.

(6) Rapid freezing after freezing process.

(7) Produced after packaging.

The present invention will be described in more detail with reference to the following examples, but is not limited thereto.

Example 1

(1) Cut the bell peppers and carrots into 20 mm size.

(2) 2% by weight of modified starch is dissolved in 44% by weight of purified water.

(3) 5% by weight of cooking oil, 10% by weight of starch syrup, 3% by weight of vinegar, 2% of ketchup and (2) are heated in a heat mixer for 10-15 minutes. At this time, 2% by weight of soy sauce and 4% by weight of sugar are added to taste.

(4) Add 10% by weight of the bell pepper prepared in (1) and 10% by weight of carrots to (3) and mix.

(5) After cooling, fill the inner packing material.

(6) Rapid freezing in rapid freezing machine.

(7) Produced after packaging.

Example 2

In this embodiment, the modified starch, syrup, vinegar, ketchup, and the like, which is a raw material, are prepared under the same conditions as in Example 1 in order to maintain the physical properties of the sauce even after cooking thawing, which is a characteristic of the present invention. After that, the sensory test was performed and the results are shown in Table 1.

The sensory test was repeated twice by a 7-level symbolic scale by 10 experienced panelists to conduct a DUNCAN multi-range test.

TABLE 1

As a result of sensory test, the whole amount of starch was used as in the preparation of sweet and sour sauce, and the physical properties were smooth before freezing, but after freezing and thawing, the smooth source property was not restored. In the case of using alternatively, the physical properties were not restored after freezing, so the appearance properties and the palatability were low. The use of whole starch as modified starch instead of starch showed smooth sauce properties even before freezing as well as after thawing even after freezing.

TABLE 2

As a result of sensory evaluation, when 1% of starch syrup was added, the sweetness of the sauce was weak and the viscosity was low, and the overall acceptability was low. When 15% was added, the sweetness of the sauce was strong and the viscosity was slightly high, which was low. There was no significant difference between 5% and 10%.

TABLE 3

As a result of sensory evaluation, when 1% of vinegar was added, the sour taste of the sauce was weak, and the palatability was low. There was no significant difference between 2% and 3%.

TABLE 4

As a result of sensory evaluation, the redness of ketchup was low when 1% was added, and the redness of ketchup was low when 4% was added.

There was no significant difference between 2% and 3%.

Claims (1)

1-5% modified starch, 5-15% starch syrup, 2-4% vinegar and 2-4% ketchup by heat mixing with purified water in a heat mixer, and then adding vegetables to the inner packaging material to quickly freeze Frozen sweet and sour sauce product, characterized in that the processing.