CN106262671A - Seasoning sauce and preparation method thereof - Google Patents
Seasoning sauce and preparation method thereof Download PDFInfo
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- CN106262671A CN106262671A CN201610655659.XA CN201610655659A CN106262671A CN 106262671 A CN106262671 A CN 106262671A CN 201610655659 A CN201610655659 A CN 201610655659A CN 106262671 A CN106262671 A CN 106262671A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 51
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000013599 spices Nutrition 0.000 claims abstract description 77
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 26
- 238000004821 distillation Methods 0.000 claims abstract description 15
- 238000005374 membrane filtration Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 239000000284 extract Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 241000628997 Flos Species 0.000 claims description 12
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 12
- 240000004760 Pimpinella anisum Species 0.000 claims description 12
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 12
- 239000011265 semifinished product Substances 0.000 claims description 12
- 244000203593 Piper nigrum Species 0.000 claims description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims description 11
- 235000013614 black pepper Nutrition 0.000 claims description 11
- 210000000582 semen Anatomy 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 3
- 235000014593 oils and fats Nutrition 0.000 abstract description 3
- 238000001556 precipitation Methods 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 11
- 101100449517 Arabidopsis thaliana GRH1 gene Proteins 0.000 description 8
- 101100434479 Saccharomyces cerevisiae (strain ATCC 204508 / S288c) AFB1 gene Proteins 0.000 description 8
- OQIQSTLJSLGHID-WNWIJWBNSA-N aflatoxin B1 Chemical compound C=1([C@@H]2C=CO[C@@H]2OC=1C=C(C1=2)OC)C=2OC(=O)C2=C1CCC2=O OQIQSTLJSLGHID-WNWIJWBNSA-N 0.000 description 8
- 229930020125 aflatoxin-B1 Natural products 0.000 description 8
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 244000045232 Canavalia ensiformis Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 235000010617 Phaseolus lunatus Nutrition 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 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
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- FVTCRASFADXXNN-SCRDCRAPSA-N flavin mononucleotide Chemical compound OP(=O)(O)OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O FVTCRASFADXXNN-SCRDCRAPSA-N 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000015099 wheat brans Nutrition 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 present invention relates to a kind of seasoning sauce and preparation method thereof, in parts by weight, seasoning sauce contains following component: spice extracting solution 15～35 parts, soy sauce 400～600 parts；Its preparation method comprises the steps of A, the preparation of spice extracting solution, i.e. uses pulverizer to pulverize spice, then soaks, then straight run distillation；B, modulation, the most in parts by weight, take 15～35 parts of spice extracting solution and 400～600 parts of soy sauce mix homogeneously；C, high temperature sterilize, use membrane filtration pattern to filter, i.e. obtain described seasoning sauce after cooling；Compared with prior art, in the present invention, the extracts active ingredients in spice is more complete, the spice extracting solution given off a strong fragrance just can be obtained with a small amount of spice, cost-effective, and the material such as the oils and fats in spice will not be made to enter soy sauce and cause precipitation, prepared seasoning sauce flavour is abundant, pure in mouth feel, edible safety, give off a strong fragrance, stay in grade.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of seasoning sauce and preparation method thereof.
Background technology
Soy sauce is the liquid flavoring brewageed with bean, wheat, wheat bran, color and luster bronzing, has unique paste flavor, and flavour is delicious, has
Help promote appetite, be the traditional condiment of China, add a certain amount of soy sauce when the cooking, the fragrance of food can be increased, and
Make its color and luster more good-looking, thus appetite stimulator.Soy sauce has antipyretic relieving restlessness, effect of seasoning appetizing, and soy sauce contains different flavol,
This particular matter can reduce body's cholesterol, reduces the sickness rate of cardiovascular disease, puts soy sauce, so after advocating when the cooking
Effective aminoacid in soy sauce and nutritional labeling can be effectively retained.
Present soy sauce, taste is more single, therefore, in gastronomical process, in addition it is also necessary to add other flavoring agent, such as
In soy sauce, it is directly added into a certain amount of aromatic condiment spice or addition uses the mode soaked to extract spice liquid so that portion
Divide spice and soy sauce generation seasoning synergism, the mouthfeel of abundant soy sauce, play the spice effect as flavoring agent simultaneously；
But this kind of method spice usage amount is big, and the materials such as production cost is high, the oils and fats contained by spice can together enter product,
Cause product that precipitation occurs, affect the aesthetics of product, if it addition, spice stores and improper can produce AFB1,
AFB1 does not have volatility, easily enters product, consequently, it is possible to cause product AFB1 to exceed standard, easily brings food
Potential safety hazard.
Summary of the invention
The purpose of the present invention is intended to overcome above-mentioned deficiency of the prior art, it is provided that a kind of production cost is low, edible safety,
Give off a strong fragrance, the seasoning sauce of stay in grade and preparation method thereof.
For solving above-mentioned technical problem, the present invention by the following technical solutions:
A kind of seasoning sauce, in parts by weight, it contains following component:
Spice extracting solution 15～35 parts；
Soy sauce 400～600 parts.
As a kind of preferred implementation of the present invention, described spice extracting solution be mixed with water by spice after soak
Bubble, then straight run distillation is prepared.
As the another kind of preferred implementation of the present invention, in parts by weight, described spice comprises 0.4～1.2 part of flower
Green pepper, 0.5～1.5 portion of Fructus Anisi Stellati, 0.6～1.8 portion of Fructus Foeniculi, 0.7～2 portion of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.2～1 portion of Flos Caryophylli, 0.3～0.7 portion of lima bean
Cool, 0.3～1 part of Fructus Amomi Rotundus, 0.3～0.5 part of Rhizoma Zingiberis, 0.1～0.3 part of Rhizoma Curcumae Longae, 0.5～1.5 part of anise, 0.8～1.5 part of black Hu
Green pepper, 0.4～0.8 part of Fructus Tsaoko and 0.4～0.8 part of Oleum Linderae, described water is 50 parts.
As the another kind of preferred implementation of the present invention, in parts by weight, described spice also comprises 0.1～0.5 part
Pericarpium Citri Reticulatae, 0.1～0.4 portion of Radix Glycyrrhizae, 0.3～0.8 portion of Fructus Crataegi.
The preparation method of a kind of seasoning sauce, it comprises the steps of
A, the preparation of spice extracting solution:
Use pulverizer that spice is pulverized, then soak, then straight run distillation, i.e. obtain described spice
Extracting solution；
B, modulation:
In parts by weight, take 15～35 parts of spice extracting solution obtained by step A and 400～600 parts of soy sauce mixing are equal
Even, i.e. obtain semi-finished product seasoning sauce；
C, sterilising filtration:
The semi-finished product seasoning sauce obtaining step B carries out high temperature sterilize, uses membrane filtration pattern to filter after cooling,
I.e. obtain described seasoning sauce.
As a kind of preferred implementation of the present invention, in step, in parts by weight, described spice comprise 0.4～
1.2 portions of Pericarpium Zanthoxylies, 0.5～1.5 portion of Fructus Anisi Stellati, 0.6～1.8 part of Fructus Foeniculi, 0.7～2 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.2～1 portion of Flos Caryophylli, 0.3～
0.7 part of Semen Myristicae, 0.3～1 portion of Fructus Amomi Rotundus, 0.3～0.5 portion of Rhizoma Zingiberis, 0.1～0.3 portion of Rhizoma Curcumae Longae, 0.5～1.5 part of anise, 0.8～
1.5 parts of black peppers, 0.4～0.8 part of Fructus Tsaoko and 0.4～0.8 part of Oleum Linderae, described water is 50 parts.
As the another kind of preferred implementation of the present invention, in step, described spice also comprise 0.1～0.5 part old
Skin, 0.1～0.4 portion of Radix Glycyrrhizae, 0.3～0.8 portion of Fructus Crataegi.
As the another kind of preferred implementation of the present invention, in step, the grinding particle size of described spice be 100～
200 mesh.
As the another kind of preferred implementation of the present invention, in step, under normal temperature condition, the time of soaking is 1
～7h.
Below the present invention is described in further detail.
A kind of seasoning sauce, in parts by weight, it contains following component:
Spice extracting solution 15～35 parts；
Soy sauce 400～600 parts；
Described spice extracting solution be mixed with water by spice after soak, then straight run distillation prepare；In parts by weight, institute
State spice comprise 0.4～1.2 portion of Pericarpium Zanthoxyli, 0.5～1.5 portion of Fructus Anisi Stellati, 0.6～1.8 part of Fructus Foeniculi, 0.7～2 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.2
～1 portion of Flos Caryophylli, 0.3～0.7 part of Semen Myristicae, 0.3～1 portion of Fructus Amomi Rotundus, 0.3～0.5 portion of Rhizoma Zingiberis, 0.1～0.3 portion of Rhizoma Curcumae Longae, 0.5～
1.5 parts of anises, 0.8～1.5 part of black pepper, 0.4～0.8 part of Fructus Tsaoko, 0.4～0.8 part of Oleum Linderae, 0.1～0.5 part of Pericarpium Citri Reticulatae, 0.1～
0.4 portion of Radix Glycyrrhizae and 0.3～0.8 portion of Fructus Crataegi, described water is 50 parts.
The preparation method of a kind of seasoning sauce, it comprises the steps of
A, the preparation of spice extracting solution:
In parts by weight, take 0.4～1.2 portion of Pericarpium Zanthoxyli, 0.5～1.5 portion of Fructus Anisi Stellati, 0.6～1.8 part of Fructus Foeniculi, 0.7～2
Part Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.2～1 portion of Flos Caryophylli, 0.3～0.7 part of Semen Myristicae, 0.3～1 portion of Fructus Amomi Rotundus, 0.3～0.5 portion of Rhizoma Zingiberis, 0.1～0.3 part
Rhizoma Curcumae Longae, 0.5～1.5 part of anise, 0.8～1.5 part of black pepper, 0.4～0.8 part of Fructus Tsaoko, 0.4～0.8 part of Oleum Linderae, 0.1～0.5 part
Pericarpium Citri Reticulatae, 0.1～0.4 portion of Radix Glycyrrhizae and 0.3～0.8 portion of Fructus Crataegi, and use pulverizer that they are pulverized, grinding particle size is 100
～200 mesh, then add 50 parts of water under normal temperature condition, soak 1～7h, then straight run distillation, i.e. obtain described spice and extract
Liquid；
B, modulation:
In parts by weight, take 15～35 parts of spice extracting solution obtained by step A and 400～600 parts of soy sauce mixing are equal
Even, i.e. obtain semi-finished product seasoning sauce；
C, sterilising filtration:
The semi-finished product seasoning sauce obtaining step B carries out high temperature sterilize, uses membrane filtration pattern to filter after cooling,
I.e. obtain described seasoning sauce.
Compared with prior art, the invention has the beneficial effects as follows:
The present invention distills together with spice and water so that the extracts active ingredients in spice is more complete,
The spice extracting solution given off a strong fragrance just can be obtained with a small amount of spice, cost-effective, and the oils and fats in spice will not be made
Entering soy sauce Deng material and cause precipitation, prepared seasoning sauce flavour is abundant, pure in mouth feel, edible safety, fragrance are dense
Strongly fragrant, stay in grade.
In the present invention spice extracting solution use distillation technique, do not have volatility because of AFB1, can avoid because of
Spice stores AFB1 that is improper and that produce and enters in distillation juice, more will not enter product and cause food safety hidden
Suffer from.
In the present invention, the formula flavour of spice is abundant, abnormal smells from the patient is pure and fresh, pure in mouth feel, the degree of saltiness are agreeable to the taste, particularly with the addition of
Pericarpium Citri Reticulatae, Radix Glycyrrhizae and Fructus Crataegi, have the effect of spleen-and-stomach-invigorating, relieving cough and resolving phlegm, it is possible to plays good health care.
The present invention use normal-temperature water soak spice 1-7 hour and without hot water, energy consumption is relatively low, and soak time is short, is difficult to
Occur that antibacterial exceeds standard, later stage easy sterilizing.
The present invention uses membrane filtration remove impurity degerming, compares traditional filtering mode, greatly remains original local flavor of product,
And product quality is more preferable after filtering.
Detailed description of the invention
Principle and feature to the present invention are described below, and example is served only for explaining the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
A kind of seasoning sauce, in parts by weight, it contains following component:
Spice extracting solution 25 parts；
500 parts of soy sauce；
Described spice extracting solution be mixed with water by spice after soak, then straight run distillation prepare；In parts by weight, institute
State spice comprise 0.8 portion of Pericarpium Zanthoxyli, 1 portion of Fructus Anisi Stellati, 1.2 parts of Fructus Foeniculi, 1.35 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi)s, 0.6 portion of Flos Caryophylli, 0.5 part of Semen Myristicae,
0.65 portion of Fructus Amomi Rotundus, 0.4 portion of Rhizoma Zingiberis, 0.2 portion of Rhizoma Curcumae Longae, 1 part of anise, 1.15 parts of black peppers, 0.6 part of Fructus Tsaoko, 0.6 part of Oleum Linderae, 0.3
Part Pericarpium Citri Reticulatae, 0.25 portion of Radix Glycyrrhizae and 0.55 portion of Fructus Crataegi, described water is 50 parts.
The preparation method of a kind of seasoning sauce, it comprises the steps of
A, the preparation of spice extracting solution:
In parts by weight, take 0.8 portion of Pericarpium Zanthoxyli, 1 portion of Fructus Anisi Stellati, 1.2 parts of Fructus Foeniculi, 1.35 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi)s, 0.6 portion of Flos Caryophylli, 0.5
Part Semen Myristicae, 0.65 portion of Fructus Amomi Rotundus, 0.4 portion of Rhizoma Zingiberis, 0.2 portion of Rhizoma Curcumae Longae, 1 part of anise, 1.15 parts of black peppers, 0.6 part of Fructus Tsaoko, 0.6
Part Oleum Linderae, 0.3 part of Pericarpium Citri Reticulatae, 0.25 portion of Radix Glycyrrhizae and 0.55 portion of Fructus Crataegi, and use pulverizer that they are pulverized, grinding particle size is
150 mesh, then add 50 parts of water and soak 4h, then straight run distillation under normal temperature condition, i.e. obtain described spice extracting solution；
B, modulation:
In parts by weight, take 25 parts of spice extracting solution obtained by step A and 500 parts of soy sauce mix homogeneously, i.e. obtain
Semi-finished product seasoning sauce；
C, sterilising filtration:
The semi-finished product seasoning sauce obtaining step B carries out high temperature sterilize, uses membrane filtration pattern to filter after cooling,
I.e. obtain described seasoning sauce.
Embodiment 2
A kind of seasoning sauce, in parts by weight, it contains following component:
Spice extracting solution 15 parts；
400 parts of soy sauce；
Described spice extracting solution be mixed with water by spice after soak, then straight run distillation prepare；In parts by weight, institute
State spice comprise 1.2 portions of Pericarpium Zanthoxylies, 1.5 portions of Fructus Anisi Stellatis, 1.8 parts of Fructus Foeniculi, 2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi)s, 1 portion of Flos Caryophylli, 0.7 part of Semen Myristicae, 1 part
Fructus Amomi Rotundus, 0.5 portion of Rhizoma Zingiberis, 0.3 portion of Rhizoma Curcumae Longae, 1.5 parts of anises, 1.5 parts of black peppers, 0.8 part of Fructus Tsaoko, 0.8 part of Oleum Linderae, 0.5 part old
Skin, 0.4 portion of Radix Glycyrrhizae and 0.8 portion of Fructus Crataegi, described water is 50 parts.
The preparation method of a kind of seasoning sauce, it comprises the steps of
A, the preparation of spice extracting solution:
In parts by weight, take 1.2 portions of Pericarpium Zanthoxylies, 1.5 portions of Fructus Anisi Stellatis, 1.8 parts of Fructus Foeniculi, 2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi)s, 1 portion of Flos Caryophylli, 0.7 part
Semen Myristicae, 1 part of Fructus Amomi Rotundus, 0.5 part of Rhizoma Zingiberis, 0.3 part of Rhizoma Curcumae Longae, 1.5 parts of anises, 1.5 parts of black peppers, 0.8 part of Fructus Tsaoko, 0.8 part of perfume (or spice)
Really, 0.5 part of Pericarpium Citri Reticulatae, 0.4 portion of Radix Glycyrrhizae and 0.8 portion of Fructus Crataegi, and use pulverizer that they are pulverized, grinding particle size is 100 mesh,
Then add 50 parts of water under normal temperature condition, soak 7h, then straight run distillation, i.e. obtain described spice extracting solution；
B, modulation:
In parts by weight, take 15 parts of spice extracting solution obtained by step A and 400 parts of soy sauce mix homogeneously, i.e. obtain
Semi-finished product seasoning sauce；
C, sterilising filtration:
The semi-finished product seasoning sauce obtaining step B carries out high temperature sterilize, uses membrane filtration pattern to filter after cooling,
I.e. obtain described seasoning sauce.
Embodiment 3
A kind of seasoning sauce, in parts by weight, it contains following component:
Spice extracting solution 35 parts；
600 parts of soy sauce；
Described spice extracting solution be mixed with water by spice after soak, then straight run distillation prepare；In parts by weight, institute
State spice and comprise 0.4 portion of Pericarpium Zanthoxyli, 0.5 portion of Fructus Anisi Stellati, 0.6 portion of Fructus Foeniculi, 0.7 portion of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.2 portion of Flos Caryophylli, 0.3 portion of lima bean
Cool, 0.3 portion of Fructus Amomi Rotundus, 0.3 portion of Rhizoma Zingiberis, 0.1 portion of Rhizoma Curcumae Longae, 0.5 part of anise, 0.8 part of black pepper, 0.4 part of Fructus Tsaoko, 0.4 part of Oleum Linderae,
0.1 part of Pericarpium Citri Reticulatae, 0.1 portion of Radix Glycyrrhizae and 0.3 portion of Fructus Crataegi, described water is 50 parts.
The preparation method of a kind of seasoning sauce, it comprises the steps of
A, the preparation of spice extracting solution:
In parts by weight, take 0.4 portion of Pericarpium Zanthoxyli, 0.5 portion of Fructus Anisi Stellati, 0.6 part of Fructus Foeniculi, 0.7 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.2 portion of Flos Caryophylli,
0.3 part of Semen Myristicae, 0.3 portion of Fructus Amomi Rotundus, 0.3 portion of Rhizoma Zingiberis, 0.1 portion of Rhizoma Curcumae Longae, 0.5 part of anise, 0.8 part of black pepper, 0.4 part of Fructus Tsaoko,
0.4 part of Oleum Linderae, 0.1 part of Pericarpium Citri Reticulatae, 0.1 portion of Radix Glycyrrhizae and 0.3 portion of Fructus Crataegi, and use pulverizer that they are pulverized, grinding particle size
It is 200 mesh, then adds 50 parts of water under normal temperature condition, soak 1h, then straight run distillation, i.e. obtain described spice extracting solution；
B, modulation:
In parts by weight, take 35 parts of spice extracting solution obtained by step A and 600 parts of soy sauce mix homogeneously, i.e. obtain
Semi-finished product seasoning sauce；
C, sterilising filtration:
The semi-finished product seasoning sauce obtaining step B carries out high temperature sterilize, uses membrane filtration pattern to filter after cooling,
I.e. obtain described seasoning sauce.
Embodiment 4
Seasoning sauce embodiment 1 to embodiment 3 obtained carries out AFB1 respectively and contains with common quality sauce
Amount detection and aromaticity compare, and obtain data such as following table:
| AFB1 content | Aromaticity | |
| Embodiment 1 product | 0.81μg/kg | Give off a strong fragrance |
| Embodiment 2 product | 0.76μg/kg | Give off a strong fragrance |
| Embodiment 3 product | 0.74μg/kg | Give off a strong fragrance |
| Common quality sauce | 5μg/kg | British plain spirits |
As seen from the above table, the seasoning sauce in the present invention is compared with common quality sauce, and AFB1 content is less,
More nutrient safe, and fragrance is stronger, and flavor effect is more preferably.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all spirit in the present invention and
Within principle, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (9)
1. a seasoning sauce, it is characterised in that in parts by weight, it contains following component:
Spice extracting solution 15～35 parts；
Soy sauce 400～600 parts.
Seasoning sauce the most according to claim 1, it is characterised in that described spice extracting solution is to be mixed with water by spice
Soak after conjunction, then straight run distillation prepares.
Seasoning sauce the most according to claim 2, it is characterised in that in parts by weight, described spice comprise 0.4～
1.2 portions of Pericarpium Zanthoxylies, 0.5～1.5 portion of Fructus Anisi Stellati, 0.6～1.8 part of Fructus Foeniculi, 0.7～2 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.2～1 portion of Flos Caryophylli, 0.3～
0.7 part of Semen Myristicae, 0.3～1 portion of Fructus Amomi Rotundus, 0.3～0.5 portion of Rhizoma Zingiberis, 0.1～0.3 portion of Rhizoma Curcumae Longae, 0.5～1.5 part of anise, 0.8～
1.5 parts of black peppers, 0.4～0.8 part of Fructus Tsaoko and 0.4～0.8 part of Oleum Linderae, described water is 50 parts.
Seasoning sauce the most according to claim 3, it is characterised in that in parts by weight, described spice also comprise 0.1～
0.5 portion of Pericarpium Citri Reticulatae, 0.1～0.4 portion of Radix Glycyrrhizae, 0.3～0.8 portion of Fructus Crataegi.
5. the preparation method of a seasoning sauce, it is characterised in that it comprises the steps of
A, the preparation of spice extracting solution:
Use pulverizer that spice is pulverized, then soak, then straight run distillation, i.e. obtain described spice and extract
Liquid；
B, modulation:
In parts by weight, 15～35 parts of spice extracting solution obtained by step A and 400～600 parts of soy sauce mix homogeneously are taken, i.e.
Obtain semi-finished product seasoning sauce；
C, sterilising filtration:
The semi-finished product seasoning sauce obtaining step B carries out high temperature sterilize, uses membrane filtration pattern to filter, to obtain final product after cooling
To described seasoning sauce.
The preparation method of seasoning sauce the most according to claim 5, it is characterised in that in step, in parts by weight,
Described spice comprise 0.4～1.2 portion of Pericarpium Zanthoxyli, 0.5～1.5 portion of Fructus Anisi Stellati, 0.6～1.8 part of Fructus Foeniculi, 0.7～2 part of Cortex cinnamomi japonici (Ramulus Cinnamomi),
0.2～1 portion of Flos Caryophylli, 0.3～0.7 part of Semen Myristicae, 0.3～1 portion of Fructus Amomi Rotundus, 0.3～0.5 portion of Rhizoma Zingiberis, 0.1～0.3 portion of Rhizoma Curcumae Longae,
0.5～1.5 part of anise, 0.8～1.5 part of black pepper, 0.4～0.8 part of Fructus Tsaoko and 0.4～0.8 part of Oleum Linderae, described water is 50 parts.
The preparation method of seasoning sauce the most according to claim 5, it is characterised in that in step, described spice is also
Comprise 0.1～0.5 part of Pericarpium Citri Reticulatae, 0.1～0.4 portion of Radix Glycyrrhizae, 0.3～0.8 portion of Fructus Crataegi.
The preparation method of seasoning sauce the most according to claim 5, it is characterised in that in step, described spice
Grinding particle size is 100～200 mesh.
The preparation method of seasoning sauce the most according to claim 5, it is characterised in that in step, at normal temperature condition
Under, the time of soaking is 1～7h.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108236102A (en) * | 2018-02-09 | 2018-07-03 | 江苏金洲粮油食品有限公司 | A kind of preparation method of the seasoning sauce with sesame oil fragrance |
| 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 |
| CN109497497A (en) * | 2018-12-20 | 2019-03-22 | 四川大学 | A kind of Chinese prickly ash flavor soy sauce and preparation method thereof |
| CN110537694A (en) * | 2018-05-29 | 2019-12-06 | 上海太太乐食品有限公司 | preparation method of spice and fresh raw material extracting solution |
| CN111466547A (en) * | 2020-03-17 | 2020-07-31 | 罗孝华 | Spice soy sauce and production process thereof |
| CN113080421A (en) * | 2021-04-30 | 2021-07-09 | 阳江和鲜食品有限公司 | Natural food material composite-flavor multifunctional sauce and preparation method thereof |
| CN113907321A (en) * | 2020-07-09 | 2022-01-11 | 福达（上海）食品有限公司 | Soy sauce and preparation method thereof |
| CN115624166A (en) * | 2022-10-28 | 2023-01-20 | 佛山市海天(高明)调味食品有限公司 | Spicy soy sauce and preparation method thereof |
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| CN1656927A (en) * | 2005-02-06 | 2005-08-24 | 李进喜 | Five spices sauce and its processing method |
| CN104187528A (en) * | 2014-08-21 | 2014-12-10 | 四川清香园调味品股份有限公司 | Seasoning wine and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1656927A (en) * | 2005-02-06 | 2005-08-24 | 李进喜 | Five spices sauce and its processing method |
| CN104187528A (en) * | 2014-08-21 | 2014-12-10 | 四川清香园调味品股份有限公司 | Seasoning wine and preparation method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108236102A (en) * | 2018-02-09 | 2018-07-03 | 江苏金洲粮油食品有限公司 | A kind of preparation method of the seasoning sauce with sesame oil fragrance |
| CN110537694A (en) * | 2018-05-29 | 2019-12-06 | 上海太太乐食品有限公司 | preparation method of spice and fresh raw material extracting solution |
| 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 |
| CN109497497A (en) * | 2018-12-20 | 2019-03-22 | 四川大学 | A kind of Chinese prickly ash flavor soy sauce and preparation method thereof |
| CN111466547A (en) * | 2020-03-17 | 2020-07-31 | 罗孝华 | Spice soy sauce and production process thereof |
| CN113907321A (en) * | 2020-07-09 | 2022-01-11 | 福达（上海）食品有限公司 | Soy sauce and preparation method thereof |
| CN113080421A (en) * | 2021-04-30 | 2021-07-09 | 阳江和鲜食品有限公司 | Natural food material composite-flavor multifunctional sauce and preparation method thereof |
| CN115624166A (en) * | 2022-10-28 | 2023-01-20 | 佛山市海天(高明)调味食品有限公司 | Spicy soy sauce and preparation method thereof |
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