CN105077154A - Braise sauce and preparation method thereof - Google Patents
Braise sauce and preparation method thereof Download PDFInfo
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- CN105077154A CN105077154A CN201510500551.9A CN201510500551A CN105077154A CN 105077154 A CN105077154 A CN 105077154A CN 201510500551 A CN201510500551 A CN 201510500551A CN 105077154 A CN105077154 A CN 105077154A
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- wood sugar
- sauce
- maillard reaction
- braised
- cys
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000015067 sauces Nutrition 0.000 title abstract description 36
- 239000007806 chemical reaction intermediate Substances 0.000 claims abstract description 20
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 6
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 6
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000013736 caramel Nutrition 0.000 claims abstract description 6
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 6
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 6
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 6
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 27
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 25
- 229960003487 xylose Drugs 0.000 claims description 25
- 239000002023 wood Substances 0.000 claims description 10
- 239000003086 colorant Substances 0.000 claims description 5
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 5
- 239000001488 sodium phosphate Substances 0.000 claims description 5
- 239000013638 trimer Substances 0.000 claims description 5
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 4
- 239000008367 deionised water Substances 0.000 claims description 3
- 229910021641 deionized water Inorganic materials 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims 3
- 239000003205 fragrance Substances 0.000 abstract description 15
- 238000006243 chemical reaction Methods 0.000 abstract description 14
- 239000002932 luster Substances 0.000 abstract description 9
- 235000013372 meat Nutrition 0.000 abstract description 8
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- -1 amine compounds Chemical class 0.000 abstract description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 abstract 4
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 abstract 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 abstract 2
- 239000004201 L-cysteine Substances 0.000 abstract 1
- 241000228347 Monascus <ascomycete fungus> Species 0.000 abstract 1
- 239000000049 pigment Substances 0.000 abstract 1
- 239000001054 red pigment Substances 0.000 abstract 1
- 235000019832 sodium triphosphate Nutrition 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 description 32
- 235000000346 sugar Nutrition 0.000 description 10
- 239000002994 raw material Substances 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 206010012601 diabetes mellitus Diseases 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 241000186016 Bifidobacterium bifidum Species 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000003213 activating effect Effects 0.000 description 3
- 229940002008 bifidobacterium bifidum Drugs 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 2
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 description 2
- 240000004760 Pimpinella anisum Species 0.000 description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 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 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 201000002313 intestinal cancer Diseases 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000003973 paint Substances 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000019991 rice wine Nutrition 0.000 description 2
- 239000011435 rock Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 108010005094 Advanced Glycation End Products Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000000571 Nopalea cochenillifera Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000000370 acceptor Substances 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 150000002402 hexoses Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000031891 intestinal absorption Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000008058 pain sensation Effects 0.000 description 1
- 150000002972 pentoses Chemical class 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000000376 reactant Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000008786 sensory perception of smell Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- 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
- Seasonings (AREA)
Abstract
The invention provides braise sauce. The braise sauce consists of, by weight, 20-30 parts of xylose-L-cysteine Maillard reaction intermediate, 5-7 parts of xylose, 0.05-0.12 part of sodium tripolyphosphate, 0.01-0.015 part of ethyl maltol (scorched-scent), 0.01-0.03 part of monascus red pigment, 0.02-0.05 part of caramel pigment, 0.02-0.04 part of xanthan gum and 0.01-0.015 part of potassium sorbate. The invention further provides a preparation method of the braise sauce. A product obtained at an initial stage of Maillard reaction is adopted, the Maillard reaction intermediate and amino acid and other amine compounds contained in meat perform follow-up Maillard reaction to enable braised meat in the sauce to be brighter in color and luster and fuller in fragrance. Due to the fact that the xylose is used as a main body of the braise sauce, the demands of persons who love to eat braised meat in the sauce and worry about getting fat can be met to the most extent.
Description
Technical field
The invention belongs to bromatology field, relate to a kind of baste, particularly relate to a kind of baste braised in soy sauce and preparation method thereof.
Background technology
Pork braised in brown sauce is one of Hot dishes menu, is to make major ingredient with streaky pork, and the culinary art skill of pork braised in brown sauce is based on marmite, and taste belongs to sweet taste or salty.Pork braised in brown sauce is one famous local cuisine, has fully demonstrated the feature of local cuisine " the red sauce of dense oil ".For thousands of years, pork braised in brown sauce is loved by the people.Its main cause is that pork braised in brown sauce has unique local flavor.So-called " fertile and oiliness, lean and soft, soft glutinous appropriateness, color and luster is ruddy, taste giving off a strong fragrance, tasty, sees strange in flat " be exactly pork braised in brown sauce by stimulating the acceptors such as the sense of taste, sense of smell, the pain sensation, vision, the description of the specific sensation formed.
Wood sugar is a kind of pentose.Not only the activity of Maillard reaction is strong compared with the activity of the hexoses such as glucose, and possesses good health care physiological hygiene function: not digested absorption, does not have energy value to meet to greatest extent and likes to eat the demand that the person of getting fat worried again by sweets; Bifidobacterium Bifidum in activating human body enteron aisle, edible wood sugar can improve the microbial environment of human body, improves the immunocompetence of body.Add a small amount of wood sugar in food, just can embody good health-care effect.
The marrow that pork braised in brown sauce culinary art makes is exactly interpolation and the use of sugar, and white granulated sugar, rock sugar and soft white sugar can be sugar braised in soy sauce, is directly to add or fry fried sugar to be all widely used in the culinary art of pork braised in brown sauce.But sugar used is all sucrose after all, is all disadvantageous to health for diabetic and obese people.Wood sugar has very noticeable market prospects and using value.
The colour generation that Maillard reaction generates and taste compound are that food produces one of most important approach of color and luster and fragrance in heating process, have been used to prepare different classes of essence and flavoring agent.Because no matter Maillard reaction is from reaction raw materials, production ways or its end product, all can regard as natural safe.Its essence prepared is regarded as " natural safe " by internal authority mechanism.On market, the utilization of maillard reaction product is very ripe, but the application to Maillard reaction intermediate, also rare.Be applied to by Maillard reaction intermediate in various flavouring, be mainly applied to its stability, it can not lose aroma substance, is have very much using value and development prospect.
Flavoring products braised in soy sauce mostly in the market is Powdered saline taste condiment, is not authentic this side characteristic braised in soy sauce.Only liquiform product, is also based on soy sauce, with the addition of the raw materials such as white granulated sugar, to the fragrance of pork braised in brown sauce and color and luster effect outstanding not, and there is no health-care efficacy, be not suitable for diabetes patient and obese people.
Summary of the invention
For above-mentioned technical problem of the prior art, the invention provides a kind of baste braised in soy sauce and preparation method thereof, described baste this braised in soy sauce and preparation method thereof solves the pork braised in brown sauce that common condiment braised in soy sauce of the prior art cooks, color and luster is not enough, the technical problem that fragrance is not full, solve conventional red Canton style roast pork sugar content high simultaneously, be not suitable for the technical problem of diabetic and obese people.
The invention provides a kind of baste braised in soy sauce, be made up of the component of following weight portion:
Present invention also offers the preparation method of above-mentioned baste a kind of braised in soy sauce, comprise the steps:
1) step of wood sugar-Cys Maillard reaction intermediate is prepared for one;
2) take wood sugar, sodium phosphate trimer, ethyl maltol (burnt odor type), monascorubin, caramel colorant, xanthans and potassium sorbate according to weight ratio, above-mentioned substance is joined in the wood sugar-Cys Maillard reaction intermediate taken according to parts by weight;
3) after being stirred by the solution prepared, use homogenizer homogeneous, be baste braised in soy sauce.
Further, prepare in the step of wood sugar-Cys Maillard reaction intermediate at one, first take wood sugar and Cys, the weight ratio of wood sugar and Cys is 8-9.5:0.7-1.45, add deionized water, make wood sugar and Cys mass percent concentration in the solution be 10 ~ 15%, stir and make it dissolve completely, under 60 DEG C of-90 DEG C of conditions, react 40 ~ 80min, obtain wood sugar-Cys Maillard reaction intermediate.
Maillard reaction intermediate in the present invention is the product that the aqueous solution of wood sugar and Cys reacts at low temperatures.The temperature of reaction and the control of duration, make Maillard reaction mainly maintain the first stage, and generate the aqueous solution containing Amadori compound, reactant liquor does not have the change in fragrance and color, can not cause the loss of fragrance.Therefore baste can maintain stable state at normal temperatures all the time, in the gastronomical process of later stage pork braised in brown sauce, when temperature becomes high temperature, continue second and the phase III of Maillard reaction, the wood sugar added with the later stage, and the amine substance reaction in pork generates fragrance component and present-color material.Make the color and luster of pork braised in brown sauce vivider, fragrance is fuller strong.The not digested absorption of primary raw material wood sugar in the present invention, does not have energy value to meet to greatest extent and likes to eat the demand that the person of getting fat worried again by sweets; Can Bifidobacterium Bifidum in activating human body enteron aisle its growth short; Possess the part physiological function of dietary fiber, the prevention intestinal cancer etc. of serum cholesterol can be reduced; Edible wood sugar can improve the microbial environment of human body, improves the immunocompetence of body.
The not digested absorption of primary raw material wood sugar in this formula, does not have energy value to meet to greatest extent and likes to eat the demand that the person of getting fat worried again by sweets; Can Bifidobacterium Bifidum in activating human body enteron aisle its growth short; Possess the part physiological function of dietary fiber, the prevention intestinal cancer etc. of serum cholesterol can be reduced; Edible wood sugar can improve the microbial environment of human body, improves the immunocompetence of body.Many health cares of wood sugar can eliminate the psychology of fear of people " what is said or talked about fried sugar becomes ", and relieved enjoyment is courageously delicious.
On the other hand, traditional pork braised in brown sauce cooking methods, needs to fry fried sugar to paint with white granulated sugar or rock sugar, when frying fried sugar operating cost, and without training extremely difficulty to take the time and the duration and degree of heating, slightly do not notice that taste and color relation there occurs change, and this baste braised in soy sauce is simple to operate clear, only need will add baste after water boil, modulate little fire to simmer, until juice is received in big fire, ordinary people does not spend restaurant, just can enjoy the authentic pork braised in brown sauce looked good, smell good and taste good at home.Owing to adding Maillard reaction intermediate in baste, in the process that little fire simmers, the aminated compounds such as the amino acid in itself and meat continue the subsequent reactions of Mei Lade, generate in fragrant and present-color material.Make the color and luster of pork braised in brown sauce and fragrance more outstanding and obvious, ordinary consumer not only can be made easily to make the pork braised in brown sauce of professional standards, also can be applied to restaurant, alleviate the workload of cook.
The present invention compares with prior art, and its technological progress is significant.The product having used the Maillard reaction primary stage of the invention, i.e. Maillard reaction intermediate.In the cooking process of pork braised in brown sauce, can there is follow-up Maillard reaction with aminated compounds such as the amino acid in meat in Maillard reaction intermediate, make the color and luster of pork braised in brown sauce vivider, fragrance is fuller.Because the present invention is based on wood sugar, wood sugar possesses excellent health-care efficacy, and it is not by intestinal absorption, does not have energy value, can meet to greatest extent and like to eat the demand that the person of getting fat worried again by pork braised in brown sauce, the especially Gospel of diabetic.And other material in formula, can make Fresh & Tender in Texture soft, color, smell and taste are more superior, have good application value.
Accompanying drawing explanation
Fig. 1 is the column diagram of the aroma volatile contamination of the pork braised in brown sauce adopting baste braised in soy sauce of the present invention to cook.
Fig. 2 is the GC total ion current figure of the pork braised in brown sauce adopting baste culinary art braised in soy sauce of the present invention.
Detailed description of the invention
Below by the drawings and specific embodiments the present invention will be further explained explanation.
Baste braised in soy sauce prepared by the present embodiment is formulated by the raw material of following weight fraction: wood sugar-20 parts, Cys Maillard reaction intermediate, wood sugar 6 parts, sodium phosphate trimer 0.1 part, ethyl maltol (burnt odor type) 0.01 part, monascorubin 0.02 part, caramel colorant 0.03 part, xanthans 0.03 part, potassium sorbate 0.01 part.
Being prepared as follows of baste braised in soy sauce:
1. the preparation of Maillard reaction intermediate: take wood sugar 8 parts and Cys 1 part, add deionized water, be configured to the solution that mass fraction is 13%, stirs and makes it dissolve completely.Under 60 DEG C of-65 DEG C of conditions, react 60min, obtain Maillard reaction intermediate.
2. will by the load weighted wood sugar of above-mentioned weight fraction, ethyl maltol (burnt odor type), sodium phosphate trimer, monascorubin, caramel colorant, xanthans and potassium sorbate, add in completely reacted Maillard reaction midbody solution; After being stirred by the solution prepared, use homogenizer homogeneous, make solution become solute Distribution even, without the homogeneous liquid suspended without precipitation.This homogeneous liquid is baste braised in soy sauce.
3., after baste braised in soy sauce prepares, directly apply in the culinary art of pork braised in brown sauce.(1) get 500g streaky pork block, clean, take the baste braised in soy sauce that 10g green onion, 10g ginger, 15g edible oil, 50g yellow rice wine, 12.5g dark soy sauce, 5g cassia bark, 5g anise, 0.5g salt, 125g are deployed, by for subsequent use for the placement of these raw material.
(2) concrete operations: is stir-fry operation.Clean pot is placed on electromagnetic oven, and adjusting power 1300W, drains the oil, and when oil is slightly warm, put into the stir-fry of green onion ginger and be about with streaky pork after 1min, stir-fry white by red stain to cube meat, fat meat is fuel-displaced; Add yellow rice wine, dark soy sauce and baste braised in soy sauce to stir-fry 4min, paint, go out fragrance; Two be little Huo Men ?operation.After adding anise, cassia bark and appropriate warm water, power is down to 800W, and little fire stewes about 30min slowly; Three is that juice operation is received in big fire.In pot, add load weighted salt, add power to 1600W, stir-fry cube meat fast, and soup juice is received dense thick.
Ready-made pork braised in brown sauce sample is carried out sensory evaluation and aroma volatile analysis.The results are shown in Table 1, table 2 and Fig. 2.
Table 1 valuation officer Analyses Methods for Sensory Evaluation Results
| Mouthfeel | Taste | Fragrance | Color and luster | Integrate score | |
| Sample | 7.4 | 7.7 | 7.9 | 8.4 | 31.4 |
The aroma volatile analysis of table 2 pork braised in brown sauce
The pork braised in brown sauce fragrance that the present embodiment is made is fuller mellow and full, and fragrance component is various and coordinate, proprietary fragrant and sweet outstanding of pork braised in brown sauce.Therefore integrated sensory evaluates and the analysis result of GC-MS, known, no matter the pork braised in brown sauce that this embodiment is made is Instrumental Analysis or sensory evaluation, is all reliably outstanding.
Above said content be only the present invention conceive under basic explanation, and according to any equivalent transformation that technical scheme of the present invention is done, all should protection scope of the present invention be belonged to.
Attached: pork braised in brown sauce sensory evaluation scores standard
Note: form baste by ten spices Specialty Graduates and evaluate group's (22 ~ 25 years old age), after having tasted sample, has got corresponding mark with reference to standards of grading, and the sensory evaluation person of each experiment must not change.
Claims (3)
1. a baste braised in soy sauce, is characterized in that being made up of the component of following weight portion:
Wood sugar-Cys Maillard reaction intermediate 20-30 part,
Wood sugar 5-7 part,
Sodium phosphate trimer 0.05-0.12 part,
Ethyl maltol (burnt odor type) 0.01-0.015 part,
Monascorubin 0.01-0.03 part,
Caramel colorant 0.02-0.05 part,
Xanthans 0.02-0.04 part,
Potassium sorbate 0.01-0.015 part.
2. the preparation method of a kind of baste braised in soy sauce according to claim 1, is characterized in that comprising the steps:
1) step of wood sugar-Cys Maillard reaction intermediate is prepared for one;
2) take wood sugar, sodium phosphate trimer, ethyl maltol (burnt odor type), monascorubin, caramel colorant, xanthans and potassium sorbate according to weight ratio, above-mentioned substance is joined in the wood sugar-Cys Maillard reaction intermediate taken according to parts by weight;
3) after being stirred by the solution prepared, use homogenizer homogeneous, be baste braised in soy sauce.
3. the preparation method of a kind of baste braised in soy sauce as claimed in claim 2, it is characterized in that: prepare in the step of wood sugar-Cys Maillard reaction intermediate at one, first take wood sugar and Cys, the weight ratio of wood sugar and Cys is 8-9.5:0.7-1.45, add deionized water, wood sugar and Cys mass percent concentration is in the solution made to be 10 ~ 15%, stirring makes it dissolve completely, under 60 DEG C of-90 DEG C of conditions, react 40 ~ 80min, obtain wood sugar-Cys Maillard reaction intermediate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510500551.9A CN105077154A (en) | 2015-08-14 | 2015-08-14 | Braise sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510500551.9A CN105077154A (en) | 2015-08-14 | 2015-08-14 | Braise sauce and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109567113A (en) * | 2017-09-29 | 2019-04-05 | 马鞍山市十月丰食品有限公司 | A kind of stewed chicken condiment and preparation method thereof |
| CN115039863A (en) * | 2022-06-30 | 2022-09-13 | 重庆飞亚实业有限公司 | Mushroom-flavor marinating paste |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005019165A1 (en) * | 2003-08-20 | 2005-03-03 | Givaudan Sa | Maillard reaction compounds of cysteine and a sugar having meatlike flavour |
| CN1813576A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Stewed flavor and its preparation |
| JP2012029615A (en) * | 2010-07-30 | 2012-02-16 | Ogawa & Co Ltd | Flavor enhancer |
-
2015
- 2015-08-14 CN CN201510500551.9A patent/CN105077154A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005019165A1 (en) * | 2003-08-20 | 2005-03-03 | Givaudan Sa | Maillard reaction compounds of cysteine and a sugar having meatlike flavour |
| CN1813576A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Stewed flavor and its preparation |
| JP2012029615A (en) * | 2010-07-30 | 2012-02-16 | Ogawa & Co Ltd | Flavor enhancer |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109567113A (en) * | 2017-09-29 | 2019-04-05 | 马鞍山市十月丰食品有限公司 | A kind of stewed chicken condiment and preparation method thereof |
| CN115039863A (en) * | 2022-06-30 | 2022-09-13 | 重庆飞亚实业有限公司 | Mushroom-flavor marinating paste |
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Application publication date: 20151125 |