TW585746B - Method for continuously producing deep-frying dressing - Google Patents

Abstract

The present invention provides a method for continuously producing a deep-frying dressing, comprising loading an edible oil, solid fried spices and a seasoning pastes in a screw conveyor to be heated at 90-140 DEG C. The transportation and mixing functions of the screw conveyor can be used to effectively reduce the occurrence of sticking so that heating can be faster and more uniform and the reactions can be more stable, thereby reducing the process time and the operation manpower.

Description

585746

V. Description of the invention (1)

The invention relates to a method for manufacturing deep-fried seasoning sauce, in particular to use a screw conveyor to heat and convey various ingredients such as edible oil, solid fragrant materials, etc., so as to achieve continuous production of deep-fried seasoning sauce. Seasoning sauce is an important ingredient for imparting the flavor of instant noodles. There are 17 manufacturers including Tongyi, Weiwang, Weidan, and Weili who have put into production ^ y annual production of about 700 million bales, with an average annual consumption of 38 bales per person. It is estimated that there are approximately 15.2 billion bales per year in the rest of the world. Ψ Traditional deep-fried seasoning (composed of deep-fried sauces) Pour in 2 regular solid sauteed fried solids. The smell of steel scale is generated due to the original wall. Therefore, it takes time to complete the frying process and increase the batch time. Therefore, continuous production can be achieved by heating to shorten the process.

All the ingredients of the miso (such as cooking oil, solid savory substances: heated in a heavy kettle. In order to provide better flavor, the substances (such as red shallots) are first fried in edible oil beforehand, J Xiang 4: 'and The sauce is heated together in a double kettle. The basic characteristics of the ingredients are very suitable during high-temperature frying, which not only affects the temperature control, but also in the batch-type production process, in a batch of fried = flavor; Manufacturing. In this way, considerable additional manufacturing costs are required.

t! Ming's purpose is to provide one week to solve the above problems; the sauce method 'can effectively reduce the phenomenon of sticking steel more quickly, and the occurrence and reaction of flavor and time can be reduced, and the operation labor can be reduced. ~ Heart, more. Object of the present invention 'The present invention uses a screw conveyor to

585746 V. Description of the invention (2) " '" — The raw materials of hot sauce. That is, the edible food is prepared by placing the edible incense in a screw conveyor and heating it at a temperature of 90 ° to 1401. This invention is the first thought of using various raw materials conveyed by a screw shaft to produce a deep-fried sauce. …, Oil simmered sauce According to the present invention, edible oil and solid fragrant materials can be added to the screw conveyor together to add simmer, and to find the original moisture to provide a better flavor. Or, for different evaporation stages, add a screw conveyor to heat. The above materials are divided into various materials and added to the screw shaft so that the solid scent can produce better: In the case of heating in the machine, fry the cooking oil in advance, and then pre-flavor it. First, the solid deodorant is heated in a shaft conveyor. Alternatively, the solid kumquat and sauces of Guangkang can be placed on the snail, and the sauces can be made according to need: ^ The solid kumquat can be fried in advance, and the fried solid kumquat and pre-fried, horse = Cooking oil is pre-fried, and then pre-frozen or solid can be exploded; :: Put it in screw conveyor and fry it in oil, mix it in screw c, and then pre-fry it separately Solid explosion :: heating in a wheel suitable machine. 7. 5% or water activity is less than 0.7 Long is best to pre-fried until the moisture content is less D. The mixture of sauces, pre-fried sauces, or pre-fried solids. Second: the same as the brocade or two; ΓΓ's equipment does not have a fixed limit screw screw conveyor. For investigation, you can also use the heating function. When the raw materials are added in stages, when it is heated in a stern-shaft turbine, for the sake of ¥ 6 pages / 40 V. Description of the invention (3) Make solid deodorants available. ", ^-According to the effect of edible oil, solid to pre-fried, add the savory, the sauce, and the sauce in order. 1: The material is preferably minutes. * It is edible °: The interval in the screw conveyor is two :, the solid and the solid scent are heated first, W! Can be pre-executed: 5 to 30 in the present invention, and finally Add sauce. '...' Cooking oil has no particular restrictions. Examples of edible oils and solid deodorants can be lard or beef. The oils can be animal or vegetable oils and ingredients' blend oil, corn oil, and fennel. Examples of vegetable oils are large fragrances. Examples of red oils include red 1, head oil, peanut oil, and palm oil. ; Use \ Sunflower. Applicable sauces: Shuo, F, Ginger, Garlic, Xiao Bei R's solid pop sauce, and their mixtures: 1: sub-chili sauce, sweet noodle camp: and their mixtures, in order to make oil | sauce, hot beans The seasoning is added to the screw shaft sauce to have a variety of different flavors. When each raw material is ::: To be added after the sauce, "the seasoning is best the same as the sauce ::: Shijia people sugar U, MSG, and its specific examples can be soy sauce, = applicable to the invention Screw Conveyor Sentence: Therefore, the raw materials are in the screw conveyor. The screw shaft is used as the rotation mechanism, which effectively reduces the sticking phenomenon due to the combination of functions. Make the heating faster and more uniform and the fragrance axis, such as single-axis extrusion ;, dual-axis; = shaft conveyor can be single-axis or dual-axis heating mixer, etc. 1 machine, single-axis heating mixer, double Emulsifier can be added to screw conveyor

585746

in. Emulsifier can be added to the screw shaft together with various raw materials. Each raw material is added to the screw conveyor in stages to heat 昉 ... If an emulsifier is added at the time of addition, after the sauce is added, =, y in the sauce. By adding the emulsifier, the residual on the screw shaft can be reduced; C; L 2 ,. Grease to facilitate cleaning, and can stabilize the output. Specific '/-,, oil ^ ~ version of the etiquette examples of ethoxylated sorbitol fatty acid esters, sorbitol fatty acid esters, anti-inhibitory purposes, mono- and diglycerides, sucrose fatty acid esters, propylene — : = Glycerin 毺 -a, η do ^ one and fatty acid esters, organic δ Wenzao glycerin, multi-TL glycerol condensed acid fatty acid esters, sorbose monooleate, and so on. π η Yue Yue, He Shan

According to the method of the present invention, the product obtained is a deep-fried sauce dressing semi-finished product. Generally speaking, a flavor substance is still added to the deep-fried sauce dressing semi-finished product 'to complete the final seasoning to obtain a deep-fried sauce dressing product. These substances are sensitive to heat, so they cannot be added during the heating process, but must be added after the semi-finished product removed from the screw conveyor is cooled. Examples of the flavor 2 include allspice, chili oil, pepper, and mixtures thereof. Several examples are given below to illustrate the methods, features, and advantages of the present invention 'but are not intended to limit the scope of the present invention. The scope of the present invention should be based on the scope of the patent application attached by the user. ~ Example 1

The unit "parts" used in the following examples means "parts by weight" and ^ 〇 24 parts of chopped shallots and 64 parts of lard were placed in a biaxial extruder to control the sleeve temperature at 120 ° C Pre-fry at -140 ° C for about 5 minutes. And will include 17 parts of sweet noodle sauce, 26 parts of hot bean paste, and 7 parts of bean sauce.

V. Description of the invention (5) Including 17 parts of soy sauce, 8 parts of rice wine, 4 parts of two stone, oil, put in another biaxial extruder, ^ sugar seasoning, and 2 6 parts of pig about 4 minute. 6%。 Analysis of pre-fried shallots / 120 ° C-140 ° C under the pre-fried sauce moisture content of 15.6%. The content of water is 4 · 7%. After frying, the separately processed pre-fried mandarin bacteria in the third biaxial extruder are placed in the 135 ~ shuo and pre-fried sauce together and placed in the obtained sauce. For semi-finished products, heat for about 1.5 minutes after cooling. Take out the flavor of pepper red and 10 parts of sesame oil: add 2 parts of spiced powder and 0.5 parts of spicy sauce to the finished product: minus =: finished product. (Aw) was 0.68. 1 4 · 7% 'Water-active Example 2 The steps and raw materials are the same as in Example 1. Bo, # 一 φτ $ & —, the pre-fry of the steamed bread is changed to double-fed, heating time About 15 minutes Cang also changed to-tongue again * ★ a + pre-fried head of water with sauce and seasoning ι 'heating time is about 2G minutes. Analyze the pre-exploded red window. The content is 0.2%. The water activity is 0 633 :, the content is 39%, and the water activity is 0.764. The water of the ten is mixed with the separately processed pre-fried shallots and pre-fried sauce, which are placed in the ink machine together and heated at 135t for about U minutes. Take out the ^, taste, product i, add the same flavoring material as in Example 1 after cooling to obtain the finished sauce. τ 0 7 36 The content of the finished sauce product obtained by knife analysis is 15.9%, and the water activity is f. The bond is applied in the same way as in Example 2, but when the pre-fried red head and pre-fried sauce are placed together

585746 V. Description of the invention (6) In a biaxial extruder, the force σ is n ± 0. Λ w When the knife is cooked, add 1 part of emulsifier (1% w / w

Span 80) (The main ingredient rabbit t is sorbitan monooleate (S 〇rbita η Monoo 1 ea te) 〇 Right shame, after the fried sauce semi-finished product is produced in a biaxial extruder, 'residues can be found f & Partially reduced scum and oil, which is easier to clean. Chopped 2 4 parts &# 26 parts spicy bean paste sauce head '90 parts siu oil 'includes 17 parts sweet noodle sauce, parts rice wine, 4 parts two 1 part of the sand paste, and 17 pieces of soy sauce, 8 seasonings under K ^ C-UiTc, all put together in a double kettle, the content is m, and the water is fried for about 25 minutes. Analyze this Pre-fried sauce, the moisture tongue is 0.816, and then the above pre-heater is heated for about 1.5 minutes. &Amp; The sauce is placed in a biaxial extruder and discarded as described in Example 1 at 135t. The obtained seasoning sauce semi-finished product is added after cooling, and the seasoning obtained from the analysis is added; V is not obtained to obtain the finished seasoning sauce. 704. The moisture content of the finished product is 13.5%, and the water activity is Example 5. 90 parts of lard, The mixture is added in sequence when serving / serving the Shanghai fever of chopped red shallots, sauces and seasonings, and the steam in the main tube = shaft heating blender at 100%. Add this 1.35-1 · 4 kg ^ n ^ force at ° C-120 ° c, the force is 2 kg / cm2, the steam pressure of the sleeve is sauce, 7 parts of watercress sauce. The sauce includes glutinous sweet noodle sauce, 26 parts spicy Douban granulated sugar. A single car heated ^ weekly expectation includes 17 parts of soy sauce, 8 parts of rice wine, 4 parts of red onion, and sauce ^ "The machine has three entrances for the lard,%, and red onion. After about 12 minutes, put in the sauce and Daodang

After the clock, transfer to Hung Hom \. The feed interval is about 18 to 585746. 5. Description of the invention (7) The heat is about 8 minutes. The obtained semi-finished sauce product was taken out, and after cooling, various analyses were performed. The results are shown in Table 1. The spiced powder and chili oil were added to the semi-finished product of the sauce and mixed to obtain the final product of the sauce. The results are shown in Table 1. Comparative Example 1 uses the same raw materials and amounts as in Example 4, but uses batch pre-frying and heating methods. Pre-fry 90 parts of lard and 24 parts of chopped shallots at 120 ° C. Next, add the pre-fried shallots, sauces, and seasonings together in a heavy dad ’and heat at 100 C-120 ° C for about 25 minutes. The sauce includes 17 parts of sweet noodle sauce, 26 parts of spicy bean paste, 7 parts of bean paste, and the seasoning includes 7 parts of soy sauce, 8 parts of rice wine, and 4 parts of disaccharide. The obtained semi-finished sauce product was taken out, and after cooling, various analyses were performed. The results are shown in Table 1. Add allspice powder and chili oil to the semi-finished sauce seasoning to obtain the finished sauce sauce, and analyze the results. The results are shown in Table 丨. Example 6 Preheat 90 parts of lard to u 5, then add this preheated lard and 24 parts of chopped red shallots to a single-shaft heating blender together at 〇〇〇〇. 〇 — 12 〇 Heat for about 15 minutes until the color of red shallots turns golden, and the steam pressure of the main pipe is g / cm2 ’The steam pressure of the sleeve is l 35 — h 4 kg / cm2.

The pre-explosed solid explosive flavor obtained from the analysis had a water content of 7 · ⑽ and a water activity of 0.724. It indicates that the evaluation result has good flavor. It can be known from the above data and evaluation results of the snail 42 that according to the method of the present invention, the pre-fried seasoning sauce is continuously produced using the 罝 ^ conveyor, and the obtained sauce sauce product has good quality 'color, moisture content, water activity, pOV, AV,

Page 11 585746 V. Description of the invention (8) The aroma and so on are similar to those obtained by the traditional batch method. The finished sauce product obtained in Example 4 had good moisture content and water activity, but its flavor was obviously not good. The reason should be that the red shallots and the sauce are pre-fried at the same time, and the water content of the shallots cannot be effectively removed. Fried red anthracene is considered to be the main factor that affects the flavor of fried sauces. From Example 6, it is known that red shallots must be pre-fried to a moisture content of less than 7.5% or a water activity of less than 0.7 to have a good flavor. 0 Although the present invention has been disclosed as above with preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make changes and retouches without departing from the spirit and scope of the present invention. The scope of protection shall be determined by the scope of the attached patent application. #

Page 12 585746 V. Description of the invention (9) Table 1 Analysis items Comparative Example 1 Obtained in Comparative Example 1 Comparative Example 1 Obtained in Example 5 · Example 5 Seasoning Sauce Semi-finished Product Seasoning Certificate Finished Product Taste Semi-finished Product Seasoning Sauce Finished Product (No fragrance added) (no brain color L49.76 a + 5.52 L42.63 a + 15.17 L51 .83 a + 4.07 L44.70 a + 13.09 b + 20.59 b + 14,63 b + 21 .28 b + 15,99 Water content 15.3% 14.8% 19.5% 18.3% Water activity 0.734 0.730 0.765 0,754 POV 4.99 6.31 4.49 6.30 AV 1.27 1.06 1.21 1,34 Aroma assembly 539950809 1209950809 485809083 1156624032

I Page 13

Claims (1)

585746 a oil book --- Sixth, the scope of patent application for the method of humiliating two corpses, one m and two J sauce,-up will use oil, solid deodorants, including: ---------- jfejl at temperature 9 _ Is obtained by heating at 001 to 401. Put it on the screw wheel and send it as described in item 1 of the scope of the patent application. The fragrance is first fried in edible oil in advance, and the sauce is heated in a screw conveyor. The solid scent of the past is from violent 3. As mentioned in the scope of the patent application, the formula and fragrance are firstly edible oil: fg | ,,,, and put '女' where # m 炸 m :: Fry first In addition, the sauce is first heated by a solid deodorant and pre-fried oil before being delivered to the machine. The material is placed on the screw wheel 4. As described in item 2 or 3 of the scope of the patent application, the + deodorant is fried in advance to a moisture content of less than 75%, and the solid 7 is used. Or, if the water activity is less than 0.05, the method is described in item 丨 of the patent application scope, and heating is performed in the shaft conveyor. It is the method described in item 1 of the oil range, 6 solid oil, and solid food, wherein the food is cooked. Body deodorants, and sauces are added in stages to the screw car in stages. The method described in item 6 of the solid 7 explosion of the conveyor: ′ where cooking oil, 30 minutes. The time interval for adding the sauce to the screw conveyor is 5 to 8. · As described in the patent application, the fragrant object is the one described in item 1 of free red onion: # 中 此 solid explosive member Hui, garlic, garlic, dried fish , And its mixture: the sauce is first mixed and then 'fried with a cooking oil in a solid saute conveyor before heating. Deep-fried 'is placed in the snail heating 0470.4052EFl.ptc page 14 88104dnn # 法, where the sauce is clove sauce, and its mixture Year 6: apply for special ^, and in the ethnic group. Select from Α station. Π π π now fled to the first item ~ escaped and become > pepper sauce, sweet noodle sauce, watercress sauce, spicy find 乂 group. Method, where the screw shaft is transported as described in item 1 of the scope of the patent application, and the delivery is as described in item 1 of the scope of the patent application: early application: f straight machine or double shaft conveyor. Method, in which the screw shaft conveyor is the avoidance described in the first item of ΛΎFan®, single-shaft heating mixer, 傩 free early-shaft extruder, double-shaft extruder 12 · wheel: Λ grant: machine Cheng Cheng's family was added to the screw conveyor for heating. … Medium… The ingredients are selected from the soy sauce, sugar, and wine groups. 13. The party as described in item i2 of the scope of patent application ::. Salt 14 · As described in item 1 of the scope of the patent application, the method selected from i wins 4'M ..., saccharin, and the three thereof, further includes a method of emulsification, wherein the emulsified sorbitol fatty acid agent is added The group consisting of heating fatty acid esters, organic acid monoglycerides, multivariate dish fats, and sorbose monooleates in a screw conveyor is called Yan1..⑹ # ester, sorbi Sugar Alcohol Fatty Acids: For? Self-oxygen sorbitol esters; fatty acid vinegar, propylene glycol esters, early glycerol vinegar ': and diglycerin, hemp [condensed acid fatty acid vinegar' egg acid 6 purpose, organic acid monoglycerin purpose, multiple Gan '°, / 入 …… /' 丨 #… method, after heating, as described in item 1 of the scope of patent application, including the addition of a flavor substance 17. As the patent application | ______ The substance is five-spice powder , Chili oil, pepper ......... method of '▼ /' 1, where the fragrance 17 7 such as the patent application scope No. 16 Hu Jin Ye Lang compound helmets: Γ roll pick up, miscellaneous 4, buckle This powder '$ " ---- 0470-4052EFl.ptc 15th