CN102524746A - Production process of hot-pot dipping sauce free of preservative - Google Patents
Production process of hot-pot dipping sauce free of preservative Download PDFInfo
- Publication number
- CN102524746A CN102524746A CN2011100854380A CN201110085438A CN102524746A CN 102524746 A CN102524746 A CN 102524746A CN 2011100854380 A CN2011100854380 A CN 2011100854380A CN 201110085438 A CN201110085438 A CN 201110085438A CN 102524746 A CN102524746 A CN 102524746A
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- CN
- China
- Prior art keywords
- sauce
- parts
- hot
- fennel
- fermented flour
- 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.)
- Granted
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 239000003755 preservative agent Substances 0.000 title claims abstract description 7
- 230000002335 preservative effect Effects 0.000 title claims abstract description 6
- 238000007598 dipping method Methods 0.000 title abstract description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 13
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 13
- 235000009508 confectionery Nutrition 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 239000000654 additive Substances 0.000 claims abstract description 8
- 230000000996 additive effect Effects 0.000 claims abstract description 8
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000002245 particle Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 240000006677 Vicia faba Species 0.000 claims description 11
- 235000010749 Vicia faba Nutrition 0.000 claims description 11
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 11
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 11
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 10
- 240000004760 Pimpinella anisum Species 0.000 claims description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 10
- 238000005516 engineering process Methods 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000005030 aluminium foil Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000012530 fluid Substances 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 235000002566 Capsicum Nutrition 0.000 abstract 2
- 235000008227 Illicium verum Nutrition 0.000 abstract 2
- 240000007232 Illicium verum Species 0.000 abstract 2
- 239000006002 Pepper Substances 0.000 abstract 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 2
- 235000016761 Piper aduncum Nutrition 0.000 abstract 2
- 235000017804 Piper guineense Nutrition 0.000 abstract 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 235000008184 Piper nigrum Nutrition 0.000 abstract 2
- 239000007788 liquid Substances 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000005180 public health Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
Provided is a production process of a hot-pot dipping sauce free of preservatives. Sesame paste, a sweet fermented flour sauce, bean paste, hot chili oil, edible oil, salt, monosodium glutamate, pepper, star anise and fennel are made into sauce-shaped product by adopting the modern technological process, and the sauce-shaped product is blended in proportion to make a product. A production method comprises enabling the sweet fermented flour sauce and the bean paste to be broken into thick particle liquid through a crusher, and heating to kill bacteria in advance; smashing the pepper, the star anise and the fennel into fine powder with the required fineness, evenly mixing the raw materials in proportion, adding no preservative or additive, filling and carrying out sterilization. The hot-pot dipping sauce is light brown thick-liquid fluid, is fragrant, hot and delicious to eat, and is ideal for edible uncooked vegetables and household hot-pot eating. The seasoning food is free of any preservative, spices adopted in ingredients are varieties of drug-homologous foods published by the ministry of public health, and the hot-pot dipping sauce is an ingeniously safe and green food.
Description
Technical field
The invention belongs to a kind of chafing dish and dip in the sauce production technology, particularly a kind of do not have a processing method that any anticorrosive additive chafing dish dips in sauce.
Background technology
It is a kind of flavouring of being liked by consumers in general that chafing dish dips in sauce; Existing market is raised variety with quantitatively less relatively; Basically all be by hotel oneself allotment, or hotel owner's preparing raw materials consumer oneself modulation, this method preparation trouble, shelf-life weak point, hygienic quality are difficult to guarantee.Chafing dish dips in sauce, and not to be merely chafing dish used, also can be combined into meat or fish in various fields, vegetable dish increases fine mouthfeel, and its market space is sizable.Because they are the edible flavouring of immediate access, be in company with character edible again after the dish heating unlike chafing dish bottom flavorings and some other flavouring that kind, therefore when processing finished product, higher requirement is arranged on technology.Most of like products in the market; All be added with such or such anticorrisive agent; Concerning the consumer, exist food security hidden danger; The present invention succeeds in developing a kind of production method of uniqueness to these problems, guarantees that product does not add any anticorrisive agent and synthetic dyestuff, guarantees the product pure natural.
Summary of the invention
Technical problem to be solved by this invention is: a kind of production technology of not having any anticorrosive additive sauce is provided.Utilize this method to process a kind of flavouring that is used to eat raw the no anticorrosive additive of cold and dressed with sauce vegetables, fiery dish dipping condiment, under the situation that food additives spread unchecked at present, guarantee the safety of food when letting people both enjoy cuisines.
Technical scheme of the present invention is:
Adopt modern technology to process sauce shape goods in sesame paste, sweet fermented flour sauce, thick broad-bean sauce, chilli oil, edible oil, salt, monosodium glutamate, Chinese prickly ash, anise, fennel, and then be mixed and made into finished product in proportion; Preparation method: sweet fermented flour sauce, thick broad-bean sauce are become the particle slurry of certain fineness, heating pre-sterilizing through crusher in crushing; Chinese prickly ash, anise, fennel are pulverized and are processed the fine powder that requires fineness, and above-mentioned all raw materials are mixed in proportion, and do not add any anticorrisive agent and additive, can, and high temperature sterilization gets final product.
The specific embodiment
The preservative free chafing dish dips in the prescription and the production technology of sauce:
One of which; Sweet fermented flour sauce, thick broad-bean sauce are become 40 purpose particle slurry through crusher in crushing; Be heated to 85～100 ℃ of pre-sterilizing 5～15min; Chinese prickly ash, anise, fennel are pulverized and are processed 60 purpose fine powders, will above-mentioned all raw materials in following ratio: 30 parts in sesame paste, 25 parts of sweet fermented flour sauces, 25 parts of thick broad-bean sauce, 6 parts of chilli oils, 3 parts of edible oils, 4 parts of salt, 1 part of monosodium glutamate, 4 parts in Chinese prickly ash, 1 part of anise, 1 portion of sauce of fennel or fine powder mix, and do not add any anticorrisive agent and additive; The aluminium foil bag can, 95 ± 2 ℃ of sterilization 30～50min get final product.
They are two years old; Sweet fermented flour sauce, thick broad-bean sauce, fermented bean curd are become 60 purpose particle slurry through crusher in crushing; Be heated to 90 ± 2 ℃ of pre-sterilizing 25min; Chinese prickly ash, anise, fennel are pulverized and are processed 80 purpose fine powders, will above-mentioned all raw materials in following ratio: 25 parts in sesame paste, 25 parts of sweet fermented flour sauces, 30 parts of thick broad-bean sauce, 8 parts of chilli oils, 2 parts of edible oils, 6 parts of salt, 1 part of monosodium glutamate, 1 part in Chinese prickly ash, 1 part of anise, 1 portion of sauce of fennel or fine powder mix, and do not add any anticorrisive agent and additive; The aluminium foil bag can, 95 ± 2 ℃ of sterilization 45min get final product.
Chafing dish dips in the sauce quality evaluation
One of which, light brown pulpous state fluid, fragrant peppery, mouthfeel is joyful.
Its two, light brown pulpous state fluid, fragrant peppery, the fiber crops flavor is arranged, mouthfeel is joyful.
Claims (4)
1. the production technology that the preservative free chafing dish dips in sauce is characterized in that, adopts modern technology to be modulated into sauce shape goods in proportion in sesame paste, sweet fermented flour sauce, thick broad-bean sauce, chilli oil, edible oil, salt, monosodium glutamate, Chinese prickly ash, anise, fennel.Preparation method: sweet fermented flour sauce, thick broad-bean sauce are become 40～60 purpose particle slurry through crusher in crushing; Be heated to 85～95 ℃ of pre-sterilizing 15～25min; Chinese prickly ash, anise, fennel are pulverized and are processed 60～80 purpose fine powders; With above-mentioned all raw materials in following ratio: 20～40 parts in sesame paste, 5～30 parts of sweet fermented flour sauces, 10～60 parts of thick broad-bean sauce, 2～10 parts of chilli oils, 1～5 part of edible oil, 2～8 parts of salt, 1～2 part of monosodium glutamate, 4～8 parts in Chinese prickly ash, anistree 2～4 parts, 1～2 portion of sauce of fennel or fine powder mix; Do not add any anticorrisive agent and additive, the aluminium foil bag can, 90～100 ℃ of sterilization 30～50min get final product.
2. dip in sauce according to the said chafing dish of processing of claim 1, it is characterized in that: 10～40 parts in sesame paste, 5～30 parts of sweet fermented flour sauces, 10～60 parts of thick broad-bean sauce, 2～10 parts of chilli oils, 1～5 part of edible oil, 2～8 parts of salt, 1～2 part of monosodium glutamate, 4～8 parts in Chinese prickly ash, 2～4 parts of anises, 1～2 portion of sauce of fennel or fine powder mix.
3. dip in sauce according to the said chafing dish of processing of claim 1, it is characterized in that: sweet fermented flour sauce, thick broad-bean sauce become 40～60 purpose particle slurry through crusher in crushing, are heated to 90～100 ℃ of pre-sterilizing 15～25min; Chinese prickly ash, anise, fennel are pulverized and are processed 60～80 purpose fine powders.
4. dip in sauce according to the said chafing dish of processing of claim 1, it is characterized in that: the chafing dish of no any anticorrisive agent that 90～100 ℃ of sterilization 30～50min of finished product process dips in sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110085438.0A CN102524746B (en) | 2011-04-07 | 2011-04-07 | Production process of bechamel free of preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110085438.0A CN102524746B (en) | 2011-04-07 | 2011-04-07 | Production process of bechamel free of preservative |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102524746A true CN102524746A (en) | 2012-07-04 |
| CN102524746B CN102524746B (en) | 2014-03-12 |
Family
ID=46333788
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110085438.0A Active CN102524746B (en) | 2011-04-07 | 2011-04-07 | Production process of bechamel free of preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102524746B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172109A (en) * | 2014-06-30 | 2014-12-03 | 郭玉 | Chaffy dish sauce |
| CN105639249A (en) * | 2015-05-28 | 2016-06-08 | 南京大地冷冻食品有限公司 | Method for manufacturing flavoring sauce |
| CN109805341A (en) * | 2019-03-05 | 2019-05-28 | 内蒙古红太阳食品有限公司 | A kind of cumin hotpot condiment sauce and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536766A (en) * | 2009-01-16 | 2009-09-23 | 张勇 | Soy sauce type burdock pickles with soy sauce |
-
2011
- 2011-04-07 CN CN201110085438.0A patent/CN102524746B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536766A (en) * | 2009-01-16 | 2009-09-23 | 张勇 | Soy sauce type burdock pickles with soy sauce |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172109A (en) * | 2014-06-30 | 2014-12-03 | 郭玉 | Chaffy dish sauce |
| CN105639249A (en) * | 2015-05-28 | 2016-06-08 | 南京大地冷冻食品有限公司 | Method for manufacturing flavoring sauce |
| CN109805341A (en) * | 2019-03-05 | 2019-05-28 | 内蒙古红太阳食品有限公司 | A kind of cumin hotpot condiment sauce and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102524746B (en) | 2014-03-12 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C53 | Correction of patent of invention or patent application | ||
| CB02 | Change of applicant information |
Address after: 065700 No. 039 Tai Shan village, pan fried tea Town, Bazhou, Hebei Applicant after: Zhu Zhenling Address before: 060000 No. 039 Tai Shan village, pan fried tea Town, Bazhou, Hebei Applicant before: Zhu Zhenling |
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| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170816 Address after: 065700, Taishan, Hebei province Bazhou tea industry zone, No. 068 Patentee after: Bazhou Jin Kai Food Co., Ltd. Address before: 065700 No. 039 Tai Shan village, pan fried tea Town, Bazhou, Hebei Patentee before: Zhu Zhenling |
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| TR01 | Transfer of patent right |