CN101044898A - Emulsion composite seasoning used for producing hot pickled mustard tuber and its preparing method - Google Patents
Emulsion composite seasoning used for producing hot pickled mustard tuber and its preparing method Download PDFInfo
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- CN101044898A CN101044898A CNA2006100541686A CN200610054168A CN101044898A CN 101044898 A CN101044898 A CN 101044898A CN A2006100541686 A CNA2006100541686 A CN A2006100541686A CN 200610054168 A CN200610054168 A CN 200610054168A CN 101044898 A CN101044898 A CN 101044898A
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Abstract
An emulsified composite seasoning used for preparing the pickled mustard tuber is prepared from various raw flavouring materials and hot pepper through extracting in oil, extracting in water, proportionally mixing both extracts, adding emulsifier, emulsifying, homogenizing, and centrifugal separation.
Description
Technical field
The present invention relates to a kind of hot pickled mustard tube auxiliary material, particularly a kind of emulsion composite seasoning that is used for hot pickled mustard tube production and preparation method thereof.
Background technology
Along with the day by day reinforcement of China,, safety, health and the health of food will be paid attention to more along with the awakening day by day of consumers in general's health perception to the food service industry supervision.
At present, the hot pickled mustard tube traditional processing technology is directly to add various auxiliary materials such as chilli powder and spices powder etc. when hot pickled mustard tube is produced, and partial supplementary material is auxilliary according to handling for the original content of molds that reduces product has also adopted.Traditional handicraft, the interpolation total amount of instant hot pickled mustard tuber incense accessory is generally about 2% of hot pickled mustard tube, because addition is less than normal and the bad dispersibility of incense accessory, and incense accessory skewness during spice, make batch products not only have taste difference, but also have problems such as outward appearance is clouding, mouthfeel difference; More seriously from the incense accessory that is added, bring foreign matters such as hair, iron nail into easily, the consumer is damaged; Directly add auxiliary material in addition because kind is many, easily cause and add, add less and leakage adds phenomenon, thereby influence product flavor type.Therefore, for fear of the appearance of these problems, the insider thirsts for a kind of compound seasoner and occurs, and it can reduce the interpolation supplementary product kind, reduces the probability of bringing into of impurity, realizes that constant product quality, taste unanimity, outward appearance are salubrious.
Summary of the invention
The object of the present invention is to provide a kind of even, stable emulsion composite seasoning that is used for hot pickled mustard tube production.
Another object of the present invention is to provide the preparation method of above-mentioned emulsion composite seasoning.
The present invention is achieved in that a kind of emulsion composite seasoning, it is characterized in that: it is a kind ofly spice and capsicum to be carried out respectively oil immersion is carried, flooding, to add emulsifying agent behind oily extract and the flooding extract rational proportion again, carry out emulsification, homogeneous, centrifugation and obtain emulsion composite seasoning.This be a kind of with oil, water is the Auxiliary Liquid Material of solvent.
In above-mentioned emulsion composite seasoning, described oily extract obtains like this: select spice such as anise, rhizoma zingiberis, cassia bark, pepper, fructus amomi and capsicum respectively through removal of impurities, pulverize, make crushing rear material reach more than 95% by 5 mesh sieves, these spices are mixed by a certain percentage, spice and chilli powder and rapeseed oil are prepared burden by 1: 3.5～4.5 weight ratio again; Adopt the adverse current lixiviate more than 96 hours then, the extraction temperature of chilli oil is 105～115 ℃, and the extraction temperature of chilli oil is 85～95 ℃.The adverse current lixiviate is that new throwing chilli powder and spices powder, the fresh oil lixiviate material after through a lixiviate is carried in the semi-finished product oil immersion, with the cooked food oil immersion carry condiment powder and chilli powder gained for semi-finished product oil, partly become oil immersion to carry new throwing material and newly throw the product oil that is behind chilli powder and the spices powder.
In above-mentioned emulsion composite seasoning, described flooding extract obtains like this: chilli powder and condiment powder after carrying with oil immersion are raw material, press condiment powder and chilli powder and water by 1: 40 ~ 50 weight ratios batching; Extraction temperature is 95 ~ 105 ℃, and extraction time is more than 90 minutes.
Above-mentioned emulsion composite seasoning be with above-mentioned oily extract and flooding extract by 3～2: after 7～8 proportionings, add compound emulsifying agent and other auxiliary material by 0.5～5 ‰, carry out that emulsification, homogeneous, sterilization etc. obtain.
Another object of the present invention, also be that the preparation method of above-mentioned emulsion composite seasoning is achieved in that it carries out various spices and capsicum respectively at first that oil immersion is carried, flooding, with adding emulsifying agent behind oily extract and the flooding extract rational proportion, carry out the method that emulsification, sterilization, homogeneous etc. obtain emulsion composite seasoning again.
Above-mentioned emulsification is meant oily extract and flooding extract by 3～2: after 7～8 proportionings, add compound emulsifying agent and other solid adjuvant material by 0.5～5 ‰; In vacuum is to stir pre-emulsification under 0.03～0.05MPa, stirs 30～40 minutes.
Among the above-mentioned preparation method, product is preferably sterilized earlier and is carried out the homogeneous processing again through after the pre-emulsification; Described sterilization is to adopt ultra high temperature short time sterilization, sterilizer steam pressure 0.4～0.6Mpa, 143 ± 2 ℃ of sterilising temps, discharging speed 1.8～2T/ hour, sterilization time is greater than 6 seconds, 95～98 ℃ of sterilization drop temperatures, and the emulsion composite seasoning that obtains like this can be directly used in hot pickled mustard tube production.
Emulsion composite seasoning of the present invention is that a kind of main Yi Shui, oil are the Auxiliary Liquid Material of solvent, the residue of no incense accessory.Only add this a kind of compound seasoner and get final product in hot pickled mustard tube production, reduce the probability of bringing into of impurity so effectively, hot pickled mustard tube constant product quality, the taste produced also easily are consistent; And adopt emulsion composite seasoning of the present invention can solve traditional flavoring addition manner and all drawbacks of spice radiation treatment, realize the no scorification of hot pickled mustard tube flavoring, adjust the water content of hot pickled mustard tube, reduce separating out of interior open fire of shelf-life, keep the product brittleness, improve quality, security and the outward appearance of product.
The preparation method of the emulsion composite seasoning that the present invention is given is simple, is suitable for industrial-scale production.
The specific embodiment
The invention will be further described below in conjunction with embodiment, but the present invention is not limited to this.
Embodiment 1: a kind of emulsion composite seasoning that is used for hot pickled mustard tube production, and this compound seasoner is to make by following method:
1, spice and capsicum adverse current oil, flooding extract produces
Select spice such as anise, rhizoma zingiberis, cassia bark, pepper, fructus amomi and capsicum respectively through removal of impurities, pulverize, make crushing rear material reach more than 95%, again these spices mixed by a certain percentage that spice and chilli powder and rapeseed oil are prepared burden by 1: 3.5 weight ratio by 5 mesh sieves; Adopt the adverse current lixiviate more than 96 hours then, the extraction temperature of chilli oil is 105～115 ℃, and the extraction temperature of chilli oil is 85～95 ℃.The adverse current lixiviate is that new throwing chilli powder and spices powder, the fresh oil lixiviate material after through a lixiviate is carried in the semi-finished product oil immersion, with the cooked food oil immersion carry condiment powder and chilli powder gained for semi-finished product oil, partly become oil immersion to carry new throwing material and newly throw the product oil that is behind chilli powder and the spices powder.
2, flooding extract produces
Chilli powder and condiment powder after carrying with oil immersion are raw material, press condiment powder and chilli powder and water by 1: 40～50 weight ratios batching, and extraction temperature is 95～105 ℃, and extraction time is more than 90 minutes.
3, emulsification
In the composite emulsifying dosage of being made up of polyglyceryl fatty acid ester, monoglyceride, lecithin etc. and the ratio of spice water is 1: 65 dissolved emulsifier, adds other solid adjuvant material, chilli oil and perfumery oil by prescription again and carries out pre-emulsification.After changing these materials over to pre-emulsion tank, start and stir, close pressure vacuum vent valve and peep hole, start vavuum pump, treat to close vavuum pump after vacuum reaches 0.03～0.05MPa, stirred 35 minutes.
4, sterilization
Adopt ultra high temperature short time sterilization, sterilizer steam pressure 0.4～0.8Mpa, 143 ± 2 ℃ of sterilising temps, discharging speed 1.8～2T/ hour, sterilization time was greater than 6 seconds, 95～98 ℃ of sterilization drop temperatures.
5, homogeneous
The material of sterilization emulsification is sent into homogenizer, starts homogenizer, and homogenization pressure is 1～5mpa; Separated 3 minutes with 2000 rev/mins of bottle centrifuges behind the homogeneous, the emulsion of separating and the volume ratio of water should be greater than 4: 1.
Claims (6)
1, a kind of emulsion composite seasoning that is used for hot pickled mustard tube production, it is characterized in that: it is a kind ofly to adopt adverse current to carry out that oil immersion is carried, flooding respectively spice and capsicum, with adding emulsifying agent behind oily extract and the flooding extract rational proportion, carry out the emulsion composite seasoning that emulsification, homogeneous, sterilization etc. obtain again.
2, emulsion composite seasoning as claimed in claim 1 is characterized in that: described oily extract obtains like this: various spice removal of impurities are pulverized; Spice and the rapeseed oil pulverized are prepared burden by 1: 3.5～4.5 weight ratios, and lixiviate is more than 96 hours again; Described flooding extract obtains like this: various spice slags and water are prepared burden by 1: 30～35 weight ratios; Soak again more than 90 minutes.
3, emulsion composite seasoning as claimed in claim 1 or 2, it is characterized in that: described emulsion composite seasoning be with described oily extract and flooding extract by 3～2: after 7～8 proportionings, add compound emulsifying agent by 0.5～5 ‰, carry out that emulsification, homogeneous, sterilization etc. obtain.
4, a kind of preparation method who is used for the emulsion composite seasoning of hot pickled mustard tube production, it is characterized in that: it at first carries out various spices and capsicum respectively, and oil immersion is carried, flooding, to add emulsifying agent behind oily extract and the flooding extract rational proportion again, carry out emulsification, homogeneous, sterilization etc. and obtain emulsion composite seasoning.
5, the preparation method of emulsion composite seasoning as claimed in claim 4 is characterized in that: described emulsification is meant oily extract and flooding extract by 3～2: after 7～8 proportionings, add compound emulsifying agent and other auxiliary material by 0.5～5 ‰; In vacuum is to stir pre-emulsification under 0.03～0.05MPa.
6, the preparation method of emulsion composite seasoning as claimed in claim 5 is characterized in that: through after the pre-emulsification, carry out sterile milkization earlier and carry out the homogeneous processing again; Described sterilization emulsification is to adopt ultra high temperature short time sterilization, sterilizer steam pressure 0.4～0.8Mpa, and 143 ± 2 ℃ of sterilising temps, discharging speed 1.8～2T/ hour, sterilization time was greater than 6 seconds, 95～98 ℃ of sterilization drop temperatures.Adopt 2000 rev/mins of bottle centrifuges to separate 3 minutes through the product after the homogeneous processing, the emulsion of separating and the volume ratio of water should be greater than 4: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100541686A CN101044898A (en) | 2006-03-29 | 2006-03-29 | Emulsion composite seasoning used for producing hot pickled mustard tuber and its preparing method |
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| CNA2006100541686A CN101044898A (en) | 2006-03-29 | 2006-03-29 | Emulsion composite seasoning used for producing hot pickled mustard tuber and its preparing method |
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| CN101044898A true CN101044898A (en) | 2007-10-03 |
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| CNA2006100541686A Pending CN101044898A (en) | 2006-03-29 | 2006-03-29 | Emulsion composite seasoning used for producing hot pickled mustard tuber and its preparing method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222924A (en) * | 2014-09-16 | 2014-12-24 | 四川省川南酿造有限公司 | Fragrance-mixing preserved szechuan pickle and preparation method thereof |
| CN108450887A (en) * | 2018-02-27 | 2018-08-28 | 河南大用实业有限公司 | A kind of pungent condiment of perfume and preparation method thereof |
| CN112971092A (en) * | 2021-03-30 | 2021-06-18 | 重庆飞亚实业有限公司 | Processing method of fresh and hot composite sauce |
-
2006
- 2006-03-29 CN CNA2006100541686A patent/CN101044898A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222924A (en) * | 2014-09-16 | 2014-12-24 | 四川省川南酿造有限公司 | Fragrance-mixing preserved szechuan pickle and preparation method thereof |
| CN108450887A (en) * | 2018-02-27 | 2018-08-28 | 河南大用实业有限公司 | A kind of pungent condiment of perfume and preparation method thereof |
| CN112971092A (en) * | 2021-03-30 | 2021-06-18 | 重庆飞亚实业有限公司 | Processing method of fresh and hot composite sauce |
| CN112971092B (en) * | 2021-03-30 | 2023-09-12 | 重庆飞亚实业有限公司 | Processing method of fresh and spicy compound sauce |
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