CN102845714A - Soy sauce for pot cover noodles and preparation method thereof - Google Patents
Soy sauce for pot cover noodles and preparation method thereof Download PDFInfo
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- CN102845714A CN102845714A CN2012103145821A CN201210314582A CN102845714A CN 102845714 A CN102845714 A CN 102845714A CN 2012103145821 A CN2012103145821 A CN 2012103145821A CN 201210314582 A CN201210314582 A CN 201210314582A CN 102845714 A CN102845714 A CN 102845714A
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- pot cover
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- sodium benzoate
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Abstract
The invention discloses a soy sauce for pot cover noodles and a preparation method thereof. The soy for pot cover noodles comprises, by weight, 90 to 96% of original soy sauce, 1 to 4% of a yeast extract, 1 to 5% of monosodium glutamate, 0.1 to 0.3% of a spice extract, 0.3 to 0.5% of I+G and 0.08 to 0.1% of sodium benzoate. The preparation method for the soy sauce comprises the following steps: fully dissolving sodium benzoate with a small amount of boiled water and heating and sterilizing the original soy sauce until the original soy sauce boils; then adding monosodium glutamate, I+G and the yeast extract into the boiled soy sauce and carrying out full stirring for 2 to 3 min; then adding a solution of sodium benzoate and carrying out full stirring; allowing a temperature to drop to 80 DEG C, then adding the spice extract and seasonings and carrying out uniform stirring. The special soy sauce for pot cover noodles provided by the invention enables taste and special flavor of soy sauces for pot cover noodles to maintain stable and provides different flavors based on different spice extracts, thereby enriching the variety of soy sauces for pot cover noodles.
Description
Technical field
The present invention relates to a kind of pot cover flour paste oil and preparation method thereof.
Background technology
The pot cover face, be called again group face, one of " Zhenjiang three is strange ", the world " first surface " that is called as the south of the River, with the prescription of uniqueness, peculiar technique, the taste of mixed type, in Tianjin " the tenth Chinese gourmet festival and the 8th international food expo meeting ", gain " prize of the century-old name of a China's time-honored brand snack gold ancient cooking vessel " happily, successfully declare and be city-level and provincial " non-material cultural heritage ".
Soy sauce is important constituent in the pot cover face composition of raw materials, the employed soy sauce of pot cover face is to be formed by various spice infusions, but because a variety of causes, the place of production such as spice, the differences such as heat time heating time, may make the taste of soy sauce variant, thereby cause the unstable of the taste of pot cover face and local flavor.
Summary of the invention
Goal of the invention: in order to overcome the deficiencies in the prior art, the first purpose of the present invention is to provide that a kind of color and luster is bright, taste is mellow and the pot cover flour paste of flavor-stable oil.
The second purpose of the present invention is to provide a kind of preparation method of pot cover flour paste oil.
Technical scheme: for realizing above-mentioned the first purpose, the technical solution adopted in the present invention is: a kind of pot cover flour paste is oily, counts by weight percentage to comprise following component: former soy sauce 90%～96%; Yeast extract 1%～4%; Monosodium glutamate 1%～5%; Spice extract 0.2%～0.5%; I+G0.3%～0.5%; Sodium Benzoate 0.08～0.1%.I+G uses the delicate flavour that can increase soy sauce with monosodium glutamate, can be in harmonious proportion simultaneously the effect of the sweet-smelling deliciousness of spice extract in pot cover flour paste oil, selects a best proportioning, is an emphasis of the present invention, also is particularly suitable for the local flavor of pot cover face itself.
In order to satisfy partially peppery taste, as preferably, also comprise Tabasco in the component, its weight percent content is 0.1%～0.3%.
In order to increase the local flavor of pot cover flour paste oil, as preferably, also comprise straw mushroom juice in the component, its weight percent content is respectively 1%～3%.
For realizing the second purpose, the technical solution adopted in the present invention is: a kind of preparation method of pot cover flour paste oil, the method comprises the steps:
(1), by weight proportion take by weighing component raw material, Sodium Benzoate is fully dissolved with boiling water and former soy sauce carries out pasteurization until boil;
(2), monosodium glutamate, I+G, yeast extract are added abundant the stirring 2～3 minutes in the soy sauce that boils; Stirring fully is in order to prevent the yeast extract deposition, and yeast extract can be coordinated the flavor that is of various auxiliary materials preferably, relaxes the sense that flings of product, strengthens mellow sense, yet makes the soy sauce mouthfeel from soft; Soy sauce boils because the phosphide enzyme that wherein contains can decompose I+G, and enzyme is lived to go out;
(3), again add PhCOONa solution, stir;
(4), be cooled to 80 ℃ after, add again spice extract and flavoring, stir;
(5), at last 80 ℃ of constant temperature cans.
Beneficial effect: the special-purpose soy sauce of a kind of pot cover face provided by the invention, kept the stable of the hydraulic fluid port sense of pot cover flour paste and local flavor, according to the difference of spice extract, provide different local flavors simultaneously, enriched the kind of pot cover flour paste oil.
The specific embodiment
Below in conjunction with embodiment the present invention is further described.
Embodiment 1:
A kind of pot cover flour paste is oily, counts by weight percentage to comprise following component: former soy sauce 95.2%; Yeast extract 2.2%; Monosodium glutamate 2%; Spice extract 0.2%; I+G0.3%; Sodium Benzoate 0.08%.
The preparation method of above-mentioned pot cover flour paste oil is:
(1), by weight proportion take by weighing component raw material, Sodium Benzoate is fully dissolved with boiling water and former soy sauce carries out pasteurization until boil;
(2), monosodium glutamate, I+G, yeast extract are added abundant the stirring 2 minutes in the soy sauce that boils;
(3), again add PhCOONa solution, stir;
(4), be cooled to 80 ℃ after, add again spice extract, stir;
(5), at last 80 ℃ of constant temperature cans.
Embodiment 2:
A kind of pot cover flour paste is oily, counts by weight percentage to comprise following component: former soy sauce 95%; Yeast extract 2.2%; Monosodium glutamate 2%; Tabasco 0.2%; Spice extract 0.2%; I+G0.3%; Sodium Benzoate 0.1%.
The preparation method of above-mentioned pot cover flour paste oil is:
(1), by weight proportion take by weighing component raw material, Sodium Benzoate is fully dissolved with boiling water and former soy sauce carries out pasteurization until boil;
(2), monosodium glutamate, I+G, yeast extract are added abundant the stirring 2 minutes in the soy sauce that boils;
(3), again add PhCOONa solution, stir;
(4), be cooled to 80 ℃ after, add again Tabasco, spice extract, stir;
(5), at last 80 ℃ of constant temperature cans.
Embodiment 3:
A kind of pot cover flour paste is oily, counts by weight percentage to comprise following component: former soy sauce 90.9%; Yeast extract 2.2%; Monosodium glutamate 4%; Straw mushroom juice 2%; Spice extract 0.4%; I+G0.4%; Sodium Benzoate 0.1%.
The preparation method of above-mentioned pot cover flour paste oil is:
(1), by weight proportion take by weighing component raw material, Sodium Benzoate is fully dissolved with boiling water and former soy sauce carries out pasteurization until boil;
(2), monosodium glutamate, I+G, yeast extract are added abundant the stirring 2+ minute in the soy sauce that boils;
(3), again add PhCOONa solution, stir;
(4), be cooled to 80 ℃ after, add again straw mushroom juice, spice extract, stir;
(5), at last 80 ℃ of constant temperature cans.
Embodiment 4:
A kind of pot cover flour paste is oily, counts by weight percentage to comprise following component: former soy sauce 90.5%; Yeast extract 2.2%; Monosodium glutamate 4%; Straw mushroom juice 2%; Tabasco 0.4%; Spice extract 0.4%; I+G0.4%; Sodium Benzoate 0.1%.
The preparation method of above-mentioned pot cover flour paste oil is:
(1), by weight proportion take by weighing component raw material, Sodium Benzoate is fully dissolved with boiling water and former soy sauce carries out pasteurization until boil;
(2), monosodium glutamate, I+G, yeast extract are added abundant the stirring 2 minutes in the soy sauce that boils;
(3), again add PhCOONa solution, stir;
(4), be cooled to 80 ℃ after, add again straw mushroom juice, Tabasco and spice extract, stir;
(5), at last 80 ℃ of constant temperature cans.
The above only is preferred embodiment of the present invention; be noted that for those skilled in the art; under the prerequisite that does not break away from the principle of the invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (5)
1. pot cover flour paste oil is characterized in that: count by weight percentage and comprise following component: former soy sauce 90%～96%; Yeast extract 1%～4%; Monosodium glutamate 1%～5%; Spice extract 0.2%～0.5%; I+G0.3%～0.5%; Sodium Benzoate 0.08～0.1%.
2. pot cover flour paste oil according to claim 1 is characterized in that: also comprise Tabasco 0.1%～0.3% in the component.
3. it is characterized in that: also comprise straw mushroom juice 1%～3% in the component according to claim 1 or 2 described pot cover flour pastes oil.
4. the preparation method of each described pot cover flour paste oil of claim 1～3, it is characterized in that: the method comprises the steps:
(1), by weight proportion take by weighing component raw material, Sodium Benzoate is fully dissolved with boiling water and former soy sauce carries out pasteurization until boil;
(2), fully stirred the companion 2～3 minutes in the soy sauce that monosodium glutamate, I+G, yeast extract adding is boiled;
(3), again add PhCOONa solution, stir;
(4), be cooled to 80 ℃ after, add again spice extract and flavoring, stir;
(5), at last 80 ℃ of constant temperature cans.
5. the preparation method of pot cover flour paste oil according to claim 4, it is characterized in that: the flavoring in the described step (4) is Tabasco or straw mushroom juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103145821A CN102845714A (en) | 2012-08-30 | 2012-08-30 | Soy sauce for pot cover noodles and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103145821A CN102845714A (en) | 2012-08-30 | 2012-08-30 | Soy sauce for pot cover noodles and preparation method thereof |
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| CN102845714A true CN102845714A (en) | 2013-01-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012103145821A Pending CN102845714A (en) | 2012-08-30 | 2012-08-30 | Soy sauce for pot cover noodles and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461956A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Condiment sauce soy and preparation method thereof |
| CN103461955A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Noodle partner soybean sauce and preparation method thereof |
| CN103637155A (en) * | 2013-12-18 | 2014-03-19 | 天津市利民调料有限公司 | Fishing sauce and making method thereof |
| CN109329852A (en) * | 2018-11-20 | 2019-02-15 | 镇江幸运食品有限公司 | A kind of dedicated seasoning in pot cover face |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1927038A (en) * | 2006-09-29 | 2007-03-14 | 石家庄市鼎鑫酿造食品科学研究所 | Improved preparing method for soy sauce and sauce |
| CN101731569A (en) * | 2010-02-09 | 2010-06-16 | 宋培荣 | Nutritive soy sauce or nutritive pot-cover noodle soy sauce and soup bases and making method thereof |
| CN101961098A (en) * | 2010-10-13 | 2011-02-02 | 江苏恒顺醋业股份有限公司 | Flavoring soy sauce and production method thereof |
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2012
- 2012-08-30 CN CN2012103145821A patent/CN102845714A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1927038A (en) * | 2006-09-29 | 2007-03-14 | 石家庄市鼎鑫酿造食品科学研究所 | Improved preparing method for soy sauce and sauce |
| CN101731569A (en) * | 2010-02-09 | 2010-06-16 | 宋培荣 | Nutritive soy sauce or nutritive pot-cover noodle soy sauce and soup bases and making method thereof |
| CN101961098A (en) * | 2010-10-13 | 2011-02-02 | 江苏恒顺醋业股份有限公司 | Flavoring soy sauce and production method thereof |
Non-Patent Citations (1)
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| 许惟治等: "酱油中强烈增鲜剂的使用技术", 《中国调味品》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461956A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Condiment sauce soy and preparation method thereof |
| CN103461955A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Noodle partner soybean sauce and preparation method thereof |
| CN103461955B (en) * | 2013-09-09 | 2015-05-20 | 江苏恒顺醋业股份有限公司 | Noodle partner soybean sauce and preparation method thereof |
| CN103461956B (en) * | 2013-09-09 | 2016-01-20 | 江苏恒顺醋业股份有限公司 | One dips in material soy sauce and preparation method thereof |
| CN103637155A (en) * | 2013-12-18 | 2014-03-19 | 天津市利民调料有限公司 | Fishing sauce and making method thereof |
| CN109329852A (en) * | 2018-11-20 | 2019-02-15 | 镇江幸运食品有限公司 | A kind of dedicated seasoning in pot cover face |
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Application publication date: 20130102 |