CN103598555A - Cooking juice and preparation method - Google Patents
Cooking juice and preparation method Download PDFInfo
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- CN103598555A CN103598555A CN201310561352.XA CN201310561352A CN103598555A CN 103598555 A CN103598555 A CN 103598555A CN 201310561352 A CN201310561352 A CN 201310561352A CN 103598555 A CN103598555 A CN 103598555A
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- 238000010411 cooking Methods 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
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- 235000015067 sauces Nutrition 0.000 claims abstract description 42
- 244000000626 Daucus carota Species 0.000 claims abstract description 26
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 26
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- 235000004611 garlic Nutrition 0.000 claims abstract description 19
- 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 19
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 19
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- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 19
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- 238000001914 filtration Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
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- 238000001802 infusion Methods 0.000 claims description 28
- 241000234314 Zingiber Species 0.000 claims description 25
- 239000007788 liquid Substances 0.000 claims description 21
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- 238000004519 manufacturing process Methods 0.000 claims description 9
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 8
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- 241000195493 Cryptophyta Species 0.000 claims description 7
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 claims description 7
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- 239000000706 filtrate Substances 0.000 claims description 7
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- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 3
- 108010053775 Nisin Proteins 0.000 claims description 3
- 239000004309 nisin Substances 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 7
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- 239000003755 preservative agent Substances 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 230000006378 damage Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
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- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract description 2
- 235000014102 seafood Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract 3
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 244000302909 Piper aduncum Species 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000011259 mixed solution Substances 0.000 abstract 1
- 239000004223 monosodium glutamate Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
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- 235000001497 healthy food Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
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- 235000008935 nutritious Nutrition 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses cooking juice and a preparation method thereof. The cooking juice comprises the following raw materials: carrots, ginger, shallots, shrimps, anise, wild peppers, rock candy, minced garlic, caraway, bay leaves, light soy sauce, dark soy sauce, Maggi sauce, oyster sauce, fish sauce, salt, monosodium glutamate, chicken powder and a preservative. The preparation method comprises the following steps: washing and soaking; adding the raw materials in sequence and boiling; preparing a mixed solution; filtering and adding seasonings; cooling; packaging; storing. The cooking juice has the characteristics that the preservative refers to a natural preservative and not only does not cause an injury to a human body but also promotes the health of the human body; the advantageous cooking juice is different from various existing sauces, has fragrant, smooth and tasty mouth feel, and is unique in flavor; the fishy smell is effectively removed while the original taste of seafood is retained; the method is uniform and simple in process standards, convenient to operate and short in preparation time; the cooking juice is spicy and sweet in taste, slightly salty, rich in nutrition and high in vitamin content, can serve as raw and auxiliary materials of various foods, and especially conforms to the tastes of Chinese consumers.
Description
Technical field
The invention belongs to a kind of flavouring technology manufacture field, be specifically related to a kind of cooking juice and preparation method thereof.
Background technology
Along with the raising of people's living standard, also more and more higher to the requirement of nutritional labeling in food.Sauce, as important flavouring and appetizing food in the life of people's diet, has also obtained very high attention., aspect development and edible flavouring, there are long history and abundant knowledge in China.
Nowadays flavouring develops into the extended familys that kind is numerous from simple daily necessaries, becomes indispensable food companion in people's life.But, flavouring in the market, wherein many containing anticorrisive agent, eat and how can cause human body poisoning, affect human body metabolism balance, do not meet the demand of people to healthy food; And taste is unstable, poor heat resistance, non-oxidizability are poor, in boiling process, nutrition is easily run off, fragrance leaves.
Summary of the invention
The object of the present invention is to provide a kind of cooking juice and preparation method thereof, this product stability is good, and institute's adding preservative agent is natural antiseptic agent, human body is not formed to any harm, and look good, smell good and taste good, unique flavor.
The technical scheme that the present invention arranges juice is achieved in that
A kind of cooking juice, in weight portion, its component is: 150～200 parts, carrot, 9～15 parts of ginger, 20～30 parts of dry onions, 900～1000 parts of shrimps, 6～8 parts of anises, 15～20 parts, Chinese prickly ash, 230～260 parts, rock sugar, broken 20～30 parts of garlic, 50～80 parts, caraway, 45～60 parts of spiceleafs, 480～530 parts of light soy sauce, 20～30 parts of dark soy sauce, 45～60 parts, U.S. utmost point soy sauce, 25～35 parts, oyster sauce, 20～30 parts of fish sauces, 6～10 parts of salt, 13～18 parts of monosodium glutamates, 13～18 parts, chicken powder, 3～4 parts of anticorrisive agents.
And the weight portion of described cooking juice is preferably: 170～185 parts, carrot, 11～13 parts of ginger, 24～28 parts of dry onions, 940～970 parts of shrimps, 6～8 parts of anises, 17～18 parts, Chinese prickly ash, 240～250 parts, rock sugar, broken 24～28 parts of garlic, 60～70 parts, caraway, 50～55 parts of spiceleafs, 500～510 parts of light soy sauce, 24～28 parts of dark soy sauce, 50～55 parts, U.S. utmost point soy sauce, 28～32 parts, oyster sauce, 24～28 parts of fish sauces, 6～8 parts of salt, 15～16 parts of monosodium glutamates, 15～16 parts, chicken powder, 3～4 parts of anticorrisive agents.
Optimum weight part of described cooking juice is: 180 parts, carrot, 12 parts of ginger, 26 parts of dry onions, 955 parts of shrimps, 7 parts of anises, 18 parts, Chinese prickly ash, 245 parts, rock sugar, broken 26 parts of garlic, 65 parts, caraway, 53 parts of spiceleafs, 505 parts of light soy sauce, 26 parts of dark soy sauce, 52 parts, U.S. utmost point soy sauce, 30 parts, oyster sauce, 26 parts of fish sauces, 7 parts of salt, 15 parts of monosodium glutamates, 16 parts, chicken powder, 4 parts of anticorrisive agents.
Foregoing preservatives is one or more in nisin, Tea Polyphenols, shitosan.
Above-mentioned cooking juice is realized by following steps:
(1) impurity of carrot, ginger, dry onion, shrimp and foreign material are rejected, clean and soak;
(2) shrimp, anise are put into pot, add water infusion 15～20min, then add carrot, Chinese prickly ash, ginger, continue infusion 35～40min;
(3) add rock sugar to boil molten, then open the quick-fried chive head of pot and garlic broken, then add caraway, spiceleaf, light soy sauce, dark soy sauce, U.S. utmost point soy sauce, oyster sauce, fish sauce, continue infusion 20～25min;
(4) raw material after infusion is connected to soup band thing and send into disintegrating machine fragmentation, the mixture squeeze and filter after pulverizing, obtains feed liquid 1, and the bits poach 30～35min that heats, then filters, and obtains feed liquid 2; The feed liquid drawing for twice is merged, make mixed liquor;
(5) filter mixed liquor, be then heated to 80～90 ℃, keep 20～25min, sterilization, then add 5 grams of salt, 15 grams of monosodium glutamates, 15 grams, chicken powder and anticorrisive agent fully to stir;
(6) cooling: ready-made cooking juice to be hidden with white gauze, naturally cool to 23～25 ℃;
(7) packing: after cooling cooking juice is stirred, pour the funnel of filling with juice machine into, start the juice machine of filling with, by production task debugging packed weight;
(8) warehouse-in: sampling observation, accurately check quantity, write the request slip that puts in storage.
Filtration in step (5) refers to filter cloth filters, filtrate after subzero 5 ℃～20 ℃ standing 3～60T, recycle silicon algae soil coarse filtration, strainer filters, 0.65 μ m miillpore filter membrane filtration.
Cooking juice specification in step (7) is every bottle of 60g.
Compared with prior art, the present invention has the following advantages: anticorrisive agent of the present invention is natural antiseptic agent, not only human body is not formed to injury, also promotes health; Different from existing numerous tartar sauces, be the fragrant sliding delicious superior cooking juice of a kind of mouthfeel, unique flavor; Effectively removed fishy smell and retained seafood former flavoursome; The technological standards of method is unified and simple, convenient operation, Production Time are short; Taste peppery sweet, micro-salty, nutritious, vitamin content is high, can be used as numerous food supplementary material, meets especially the taste of Chinese Consumer's.
The specific embodiment
Embodiment 1
A kind of cooking juice, in weight portion, its component is: 150 parts, carrot, 9 parts of ginger, 20 parts of dry onions, 900 parts of shrimps, 6 parts of anises, 15 parts, Chinese prickly ash, 230 parts, rock sugar, broken 20 parts of garlic, 50 parts, caraway, 45 parts of spiceleafs, 480 parts of light soy sauce, 20 parts of dark soy sauce, 45 parts, U.S. utmost point soy sauce, 25 parts, oyster sauce, 20 parts of fish sauces, 6 parts of salt, 13 parts of monosodium glutamates, 13 parts, chicken powder, 3 parts of nisins.
Above-mentioned cooking juice is realized by following steps:
(1) impurity of 150 parts, carrot, 9 parts of ginger, 20 parts of dry onions, 900 parts of shrimps and foreign material are rejected, clean and soak;
(2) shrimp, anistree 6 parts are put into pot, add 6000 parts of infusion 15min of water, then add carrot, 15 parts, Chinese prickly ash, ginger, continue infusion 40min;
(3) add 230 parts, rock sugar to boil molten, then open broken 20 parts of the quick-fried chive head of pot and garlic, then add 50 parts, caraway, 45 parts of spiceleafs, 480 parts of light soy sauce, 20 parts of dark soy sauce, 45 parts, U.S. utmost point soy sauce, 25 parts, oyster sauce, 20 parts of fish sauces, continue infusion 20min;
(4) raw material after infusion is connected to soup band thing and send into disintegrating machine fragmentation, the mixture squeeze and filter after pulverizing, obtains feed liquid 1, and bits add 1500 parts, warm water and boil 35min, then filter, and obtain feed liquid 2; The feed liquid drawing for twice is merged, make mixed liquor;
(5) mixed liquor filters with filter cloth, filtrate is after subzero 5 ℃ of standing 3T, recycle silicon algae soil coarse filtration, strainer filters, 0.65 μ m miillpore filter membrane filtration, is then heated to 80 ℃, keeps 25min, sterilization, then add 6 parts of salt, 13 parts of monosodium glutamates, 13 parts, chicken powder, 3 parts of fully stirrings of nisin;
(6) cooling: ready-made cooking juice to be hidden with white gauze, naturally cool to 23 ℃;
(7) packing: after cooling cooking juice is stirred, pour the funnel of filling with juice machine into, start the juice machine of filling with, by production task debugging packed weight; Specification is every bottle of 60g;
(8) warehouse-in: sampling observation, accurately check quantity, write the request slip that puts in storage.
Embodiment 2
A kind of cooking juice, in weight portion, its component is: 200 parts, carrot, 15 parts of ginger, 30 parts of dry onions, 1000 parts of shrimps, 8 parts of anises, 20 parts, Chinese prickly ash, 260 parts, rock sugar, broken 30 parts of garlic, 80 parts, caraway, 60 parts of spiceleafs, 530 parts of light soy sauce, 30 parts of dark soy sauce, 60 parts, U.S. utmost point soy sauce, 35 parts, oyster sauce, 30 parts of fish sauces, 10 parts of salt, 18 parts of monosodium glutamates, 18 parts, chicken powder, 4 parts of Tea Polyphenols.
Above-mentioned cooking juice is realized by following steps:
(1) impurity of 200 parts, carrot, 15 parts of ginger, 30 parts of dry onions, 1000 parts of shrimps and foreign material are rejected, clean and soak;
(2) shrimp, anistree 8 parts are put into pot, add 9000 parts of infusion 20min of water, then add carrot, 20 parts, Chinese prickly ash, ginger, continue infusion 35min;
(3) add 260 parts, rock sugar to boil molten, then open broken 30 parts of the quick-fried chive head of pot and garlic, then add 80 parts, caraway, 60 parts of spiceleafs, 530 parts of light soy sauce, 30 parts of dark soy sauce, 60 parts, U.S. utmost point soy sauce, 35 parts, oyster sauce, 30 parts of fish sauces, continue infusion 25min;
(4) raw material after infusion is connected to soup band thing and send into disintegrating machine fragmentation, the mixture squeeze and filter after pulverizing, obtains feed liquid 1, and bits add 2300 parts, warm water and boil 30min, then filter, and obtain feed liquid 2; The feed liquid drawing for twice is merged, make mixed liquor;
(5) mixed liquor filters with filter cloth, filtrate is after subzero 20 ℃ of standing 60T, recycle silicon algae soil coarse filtration, strainer filters, 0.65 μ m miillpore filter membrane filtration, is then heated to 90 ℃, keeps 20min, sterilization, then add 10 parts of salt, 18 parts of monosodium glutamates, 18 parts, chicken powder, 4 parts of fully stirrings of Tea Polyphenols;
(6) cooling: ready-made cooking juice to be hidden with white gauze, naturally cool to 25 ℃;
(7) packing: after cooling cooking juice is stirred, pour the funnel of filling with juice machine into, start the juice machine of filling with, by production task debugging packed weight; Specification is every bottle of 60g;
(8) warehouse-in: sampling observation, accurately check quantity, write the request slip that puts in storage.
Embodiment 3
A kind of cooking juice, in weight portion, its component is: 170 parts, carrot, 11 parts of ginger, 24 parts of dry onions, 940 parts of shrimps, 6 parts of anises, 17 parts, Chinese prickly ash, 240 parts, rock sugar, broken 24 parts of garlic, 60 parts, caraway, 50 parts of spiceleafs, 500 parts of light soy sauce, 24 parts of dark soy sauce, 50 parts, U.S. utmost point soy sauce, 28 parts, oyster sauce, 24 parts of fish sauces, 6 parts of salt, 15 parts of monosodium glutamates, 15 parts, chicken powder, 3 parts of shitosans.
Above-mentioned cooking juice is realized by following steps:
(1) impurity of 170 parts, carrot, 11 parts of ginger, 24 parts of dry onions, 940 parts of shrimps and foreign material are rejected, clean and soak;
(2) shrimp, anistree 6 parts are put into pot, add 7000 parts of infusion 16min of water, then add carrot, 17 parts, Chinese prickly ash, ginger, continue infusion 39min;
(3) add 240 parts, rock sugar to boil molten, then open broken 24 parts of the quick-fried chive head of pot and garlic, then add 60 parts, caraway, 50 parts of spiceleafs, 500 parts of light soy sauce, 24 parts of dark soy sauce, 50 parts, U.S. utmost point soy sauce, 28 parts, oyster sauce, 24 parts of fish sauces, continue infusion 24min;
(4) raw material after infusion is connected to soup band thing and send into disintegrating machine fragmentation, the mixture squeeze and filter after pulverizing, obtains feed liquid 1, and bits add 1700 parts, warm water and boil 32min, then filter, and obtain feed liquid 2; The feed liquid drawing for twice is merged, make mixed liquor;
(5) mixed liquor filters with filter cloth, filtrate is after subzero 10 ℃ of standing 15T, recycle silicon algae soil coarse filtration, strainer filters, 0.65 μ m miillpore filter membrane filtration, is then heated to 84 ℃, keeps 22min, sterilization, then add 6 parts of salt, 15 parts of monosodium glutamates, 15 parts, chicken powder, 3 parts of fully stirrings of shitosan;
(6) cooling: ready-made cooking juice to be hidden with white gauze, naturally cool to 24 ℃;
(7) packing: after cooling cooking juice is stirred, pour the funnel of filling with juice machine into, start the juice machine of filling with, by production task debugging packed weight; Specification is every bottle of 60g;
(8) warehouse-in: sampling observation, accurately check quantity, write the request slip that puts in storage.
Embodiment 4
A kind of cooking juice, in weight portion, its component is: 185 parts, carrot, 13 parts of ginger, 28 parts of dry onions, 970 parts of shrimps, 8 parts of anises, 18 parts, Chinese prickly ash, 250 parts, rock sugar, broken 28 parts of garlic, 70 parts, caraway, 55 parts of spiceleafs, 510 parts of light soy sauce, 28 parts of dark soy sauce, 55 parts, U.S. utmost point soy sauce, 32 parts, oyster sauce, 28 parts of fish sauces, 8 parts of salt, 16 parts of monosodium glutamates, 16 parts, chicken powder, 2 parts of nisins, 2 parts of Tea Polyphenols.
Above-mentioned cooking juice is realized by following steps:
(1) impurity of 185 parts, carrot, 13 parts of ginger, 28 parts of dry onions, 970 parts of shrimps and foreign material are rejected, clean and soak;
(2) shrimp, anistree 8 parts are put into pot, add 8000 parts of infusion 24min of water, then add carrot, 18 parts, Chinese prickly ash, ginger, continue infusion 36min;
(3) add 250 parts, rock sugar to boil molten, then open broken 28 parts of the quick-fried chive head of pot and garlic, then add 70 parts, caraway, 55 parts of spiceleafs, 510 parts of light soy sauce, 28 parts of dark soy sauce, 55 parts, U.S. utmost point soy sauce, 32 parts, oyster sauce, 28 parts of fish sauces, continue infusion 24min;
(4) raw material after infusion is connected to soup band thing and send into disintegrating machine fragmentation, the mixture squeeze and filter after pulverizing, obtains feed liquid 1, and bits add 2100 parts, warm water and boil 33min, then filter, and obtain feed liquid 2; The feed liquid drawing for twice is merged, make mixed liquor;
(5) mixed liquor filters with filter cloth, filtrate is after subzero 8 ℃ of standing 10T, recycle silicon algae soil coarse filtration, strainer filters, 0.65 μ m miillpore filter membrane filtration, is then heated to 86 ℃, keeps 22min, sterilization, then add 8 parts of salt, 16 parts of monosodium glutamates, 16 parts, chicken powder, 2 parts of nisins, 2 parts of fully stirrings of Tea Polyphenols;
(6) cooling: ready-made cooking juice to be hidden with white gauze, naturally cool to 24 ℃;
(7) packing: after cooling cooking juice is stirred, pour the funnel of filling with juice machine into, start the juice machine of filling with, by production task debugging packed weight; Specification is every bottle of 60g;
(8) warehouse-in: sampling observation, accurately check quantity, write the request slip that puts in storage.
Embodiment 5
A kind of cooking juice, in weight portion, its component is: 180 parts, carrot, 12 parts of ginger, 26 parts of dry onions, 955 parts of shrimps, 7 parts of anises, 18 parts, Chinese prickly ash, 245 parts, rock sugar, broken 26 parts of garlic, 65 parts, caraway, 53 parts of spiceleafs, 505 parts of light soy sauce, 26 parts of dark soy sauce, 52 parts, U.S. utmost point soy sauce, 30 parts, oyster sauce, 26 parts of fish sauces, 7 parts of salt, 15 parts of monosodium glutamates, 16 parts, chicken powder, 2 parts of Tea Polyphenols, 2 parts of shitosans.
Above-mentioned cooking juice is realized by following steps:
(1) impurity of 180 parts, carrot, 12 parts of ginger, 26 parts of dry onions, 955 parts of shrimps and foreign material are rejected, clean and soak;
(2) shrimp, anistree 7 parts are put into pot, add 7500 parts of infusion 17min of water, then add carrot, 18 parts, Chinese prickly ash, ginger, continue infusion 38min;
(3) add 245 parts, rock sugar to boil molten, then open broken 26 parts of the quick-fried chive head of pot and garlic, then add 65 parts, caraway, 53 parts of spiceleafs, 505 parts of light soy sauce, 26 parts of dark soy sauce, 52 parts, U.S. utmost point soy sauce, 30 parts, oyster sauce, 26 parts of fish sauces, continue infusion 22min;
(4) raw material after infusion is connected to soup band thing and send into disintegrating machine fragmentation, the mixture squeeze and filter after pulverizing, obtains feed liquid 1, and bits add 1900 parts, warm water and boil 33min, then filter, and obtain feed liquid 2; The feed liquid drawing for twice is merged, make mixed liquor;
(5) mixed liquor filters with filter cloth, filtrate is after subzero 5 ℃ of standing 8T, recycle silicon algae soil coarse filtration, strainer filters, 0.65 μ m miillpore filter membrane filtration, is then heated to 85 ℃, keeps 22min, sterilization, then add 7 parts of salt, 15 parts of monosodium glutamates, 16 parts, chicken powder, 2 parts of Tea Polyphenols, 2 parts of fully stirrings of shitosan;
(6) cooling: ready-made cooking juice to be hidden with white gauze, naturally cool to 24 ℃;
(7) packing: after cooling cooking juice is stirred, pour the funnel of filling with juice machine into, start the juice machine of filling with, by production task debugging packed weight; Specification is every bottle of 60g;
(8) warehouse-in: sampling observation, accurately check quantity, write the request slip that puts in storage.
Above-described embodiment is only explanation technical conceive of the present invention and feature, and its object is to allow person skilled in the art can understand content of the present invention and implement according to this, can not limit the scope of the invention with this.All equivalences that Spirit Essence is done according to the present invention change or modify, within all should being encompassed in protection scope of the present invention.
Claims (7)
1. arrange juice for one kind, it is characterized in that, in weight portion, its component is: 150～200 parts, carrot, 9～15 parts of ginger, 20～30 parts of dry onions, 900～1000 parts of shrimps, 6～8 parts of anises, 15～20 parts, Chinese prickly ash, 230～260 parts, rock sugar, broken 20～30 parts of garlic, 50～80 parts, caraway, 45～60 parts of spiceleafs, 480～530 parts of light soy sauce, 20～30 parts of dark soy sauce, 45～60 parts, U.S. utmost point soy sauce, 25～35 parts, oyster sauce, 20～30 parts of fish sauces, 6～10 parts of salt, 13～18 parts of monosodium glutamates, 13～18 parts, chicken powder, 3～4 parts of anticorrisive agents.
2. cooking juice as claimed in claim 1, it is characterized in that, the weight portion of described component is: 170～185 parts, carrot, 11～13 parts of ginger, 24～28 parts of dry onions, 940～970 parts of shrimps, 6～8 parts of anises, 17～18 parts, Chinese prickly ash, 240～250 parts, rock sugar, broken 24～28 parts of garlic, 60～70 parts, caraway, 50～55 parts of spiceleafs, 500～510 parts of light soy sauce, 24～28 parts of dark soy sauce, 50～55 parts, U.S. utmost point soy sauce, 28～32 parts, oyster sauce, 24～28 parts of fish sauces, 6～8 parts of salt, 15～16 parts of monosodium glutamates, 15～16 parts, chicken powder, 3～4 parts of anticorrisive agents.
3. cooking juice as claimed in claim 2, it is characterized in that, the weight portion of described component is: 180 parts, carrot, 12 parts of ginger, 26 parts of dry onions, 955 parts of shrimps, 7 parts of anises, 18 parts, Chinese prickly ash, 245 parts, rock sugar, broken 26 parts of garlic, 65 parts, caraway, 53 parts of spiceleafs, 505 parts of light soy sauce, 26 parts of dark soy sauce, 52 parts, U.S. utmost point soy sauce, 30 parts, oyster sauce, 26 parts of fish sauces, 7 parts of salt, 15 parts of monosodium glutamates, 16 parts, chicken powder, 4 parts of anticorrisive agents.
4. the cooking juice as described in claim 1～3, is characterized in that, described anticorrisive agent is one or more in nisin, Tea Polyphenols, shitosan.
5. the preparation method of any described cooking juice of claim 1～3, is characterized in that, comprises the following steps:
(1) impurity of carrot, ginger, dry onion, shrimp and foreign material are rejected, clean and soak;
(2) shrimp, anise are put into pot, add water infusion 15～20min, then add carrot, Chinese prickly ash, ginger, continue infusion 35～40min;
(3) add rock sugar to boil molten, then open the quick-fried chive head of pot and garlic broken, then add caraway, spiceleaf, light soy sauce, dark soy sauce, U.S. utmost point soy sauce, oyster sauce, fish sauce, continue infusion 20～25min;
(4) raw material after infusion is connected to soup band thing and send into disintegrating machine fragmentation, the mixture squeeze and filter after pulverizing, obtains feed liquid 1, and the bits poach 30～35min that heats, then filters, and obtains feed liquid 2; The feed liquid drawing for twice is merged, make mixed liquor;
(5) filter mixed liquor, be then heated to 80～90 ℃, keep 20～25min, sterilization, then add 5 grams of salt, 15 grams of monosodium glutamates, 15 grams, chicken powder and anticorrisive agent fully to stir;
(6) cooling: ready-made cooking juice to be hidden with white gauze, naturally cool to 23～25 ℃;
(7) packing: after cooling cooking juice is stirred, pour the funnel of filling with juice machine into, start the juice machine of filling with, by production task debugging packed weight;
(8) warehouse-in: sampling observation, accurately check quantity, write the request slip that puts in storage.
6. the preparation method of cooking juice as claimed in claim 4, is characterized in that, the filtration in step (5) refers to filter cloth filters, filtrate is after subzero 5 ℃～20 ℃ standing 3～60T, recycle silicon algae soil coarse filtration, strainer filters, 0.65 μ m miillpore filter membrane filtration.
7. the preparation method of cooking juice as claimed in claim 4, is characterized in that, the cooking juice specification in step (7) is every bottle of 60g.
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Cited By (10)
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| CN104187543A (en) * | 2014-07-12 | 2014-12-10 | 郭玉 | Hot pot bottom material |
| CN105707845A (en) * | 2016-02-25 | 2016-06-29 | 彭常安 | Preparing method of flavor nutritious pagoda tree flower bud and dried small shrimp sauce |
| CN105768032A (en) * | 2016-03-24 | 2016-07-20 | 南京市江宁区速康享快餐店 | Sauce material for braised dishes and production method thereof |
| CN106107815A (en) * | 2016-08-07 | 2016-11-16 | 梁伟池 | U.S. instant soup of face of a kind of nourishing and preparation method thereof |
| CN106235220A (en) * | 2016-08-07 | 2016-12-21 | 梁伟池 | A kind of instant soup of YIN nourishing skin care and preparation method thereof |
| CN106262415A (en) * | 2016-08-07 | 2017-01-04 | 梁伟池 | A kind of instant soup of strengthening the loins and invigorating the kidney and preparation method thereof |
| CN106262414A (en) * | 2016-08-07 | 2017-01-04 | 梁伟池 | One is refreshed oneself instant soup of QI invigorating and preparation method thereof |
| CN108902907A (en) * | 2018-08-08 | 2018-11-30 | 陈学新 | A kind of rice noodle roll sauce and preparation method thereof |
| CN108902884A (en) * | 2018-07-14 | 2018-11-30 | 裴增克 | A kind of seasoning seafood juice |
| CN110679901A (en) * | 2019-11-15 | 2020-01-14 | 怀化新黍红调味食品有限公司 | Blending method of one-product fresh soy sauce and one-product fresh soy sauce |
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| CN104187543A (en) * | 2014-07-12 | 2014-12-10 | 郭玉 | Hot pot bottom material |
| CN105707845A (en) * | 2016-02-25 | 2016-06-29 | 彭常安 | Preparing method of flavor nutritious pagoda tree flower bud and dried small shrimp sauce |
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| CN108902907A (en) * | 2018-08-08 | 2018-11-30 | 陈学新 | A kind of rice noodle roll sauce and preparation method thereof |
| CN110679901A (en) * | 2019-11-15 | 2020-01-14 | 怀化新黍红调味食品有限公司 | Blending method of one-product fresh soy sauce and one-product fresh soy sauce |
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