CN106387839A - Preparation system of edible seasoning sauce - Google Patents
Preparation system of edible seasoning sauce Download PDFInfo
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- CN106387839A CN106387839A CN201610422879.8A CN201610422879A CN106387839A CN 106387839 A CN106387839 A CN 106387839A CN 201610422879 A CN201610422879 A CN 201610422879A CN 106387839 A CN106387839 A CN 106387839A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 103
- 238000002360 preparation method Methods 0.000 title claims abstract description 43
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 5
- 239000000284 extract Substances 0.000 claims abstract description 95
- 239000000843 powder Substances 0.000 claims abstract description 91
- 239000000463 material Substances 0.000 claims abstract description 18
- 239000003205 fragrance Substances 0.000 claims abstract description 13
- 241000237502 Ostreidae Species 0.000 claims description 48
- 235000020636 oyster Nutrition 0.000 claims description 48
- 208000006558 Dental Calculus Diseases 0.000 claims description 41
- 238000003756 stirring Methods 0.000 claims description 39
- 210000000988 bone and bone Anatomy 0.000 claims description 32
- 239000007788 liquid Substances 0.000 claims description 32
- 239000011159 matrix material Substances 0.000 claims description 30
- 238000002845 discoloration Methods 0.000 claims description 22
- 230000000844 anti-bacterial effect Effects 0.000 claims description 21
- 238000001816 cooling Methods 0.000 claims description 21
- 235000013312 flour Nutrition 0.000 claims description 21
- 235000014347 soups Nutrition 0.000 claims description 21
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 18
- 238000010792 warming Methods 0.000 claims description 15
- 238000000605 extraction Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 241000209140 Triticum Species 0.000 claims description 12
- 235000021307 Triticum Nutrition 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 11
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- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 9
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- 238000010438 heat treatment Methods 0.000 claims description 9
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- 239000000203 mixture Substances 0.000 claims description 7
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- 102000057297 Pepsin A Human genes 0.000 claims description 6
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- 241000310089 Zingiber kawagoi Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000013614 black pepper Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 6
- 235000017803 cinnamon Nutrition 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000001050 hortel pimenta Nutrition 0.000 claims description 6
- 229940111202 pepsin Drugs 0.000 claims description 6
- 239000001931 piper nigrum l. white Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000001585 thymus vulgaris Substances 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 239000006000 Garlic extract Substances 0.000 claims description 5
- 239000001165 hyssopus officinalis l. extract Substances 0.000 claims description 5
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- 239000002253 acid Substances 0.000 claims description 4
- 229940088598 enzyme Drugs 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 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 description 3
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 claims description 3
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- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 3
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 3
- 239000004952 Polyamide Substances 0.000 claims description 3
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 3
- 239000001359 coriandrum sativum l. oleoresin Substances 0.000 claims description 3
- 230000006837 decompression Effects 0.000 claims description 3
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical class [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 3
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- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
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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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention discloses a preparation system of edible seasoning sauce and belongs to the field of seasoning material preparation systems. The preparation system of the edible seasoning sauce comprises a sauce body substrate preparation route, a powder material preparation route and an extract preparation route which are in parallel connection. The sauce body substrate preparation route, the powder material preparation route and the extract preparation route are connected with a finished product preparation route. The edible seasoning sauce prepared by the preparation system can be directly used once cans are opened, is free of essences, and has the characteristics of being bright in color and luster, mellow in fragrance, and extremely excellent in mouthfeel.
Description
Technical field
The present invention relates to a kind of condiment preparation system, particularly a kind of edible tartar sauce preparation system.
Background technology
Curry is with turmeric as major ingredient, separately adds the compound seasoner that kind of spice is formulated.The peppery band of its taste is pungent is sweet, tool
There is a kind of special fragrance.It is mainly used in cooking beef and mutton, chicken, duck, crab, potato, cauliflower, soup etc., be that Chinese and western dish is normal
Flavoring.
Existing finished product edible tartar sauce all levels on color and luster, fragrance and flavour are uneven, cannot obtain preferably when edible
Mouthfeel, add substantial amounts of additive, essence etc., food security degree is relatively low simultaneously；Many dining rooms are in order to obtain taste preferably
Edible tartar sauce takes the mode cooked for immediate consumption, but so leads to the requirement to cook high, the edible tartar sauce produced
Property is unstable etc., and edible tartar sauce needs now to do simultaneously, and the time waited is long, and a lot of clients will select other dining rooms, this
Sample has resulted in client's loss, if things go on like this brings serious economic loss to dining room, and some dining rooms are due to selecting curried taste food
Many, when doing edible flavouring dip raw material, consumption etc. grasp bad, cause edible flavouring dip light taste or greasy, very
To curried taste cannot be gone out by product, if things go on like this, restaurant patron can be caused permanently to run off, bring serious economic loss to dining room
With irremediable reputation.
Content of the invention
The goal of the invention of the present invention is：For above-mentioned problem, provide a kind of curried can opening prepared
Directly use, without essence, there is bright color, give off a strong fragrance, the edible tartar sauce preparation system of excellent taste.
The technical solution used in the present invention is as follows：
A kind of present invention edible tartar sauce preparation system, including the sauce body matrix syntheti c route being in parallel, powder syntheti c route, carries
Take liquid syntheti c route, described sauce body matrix route, powder syntheti c route, extract syntheti c route is connected with finished product syntheti c route.
Due to employing technique scheme, edible tartar sauce is divided into three major parts, different according to the property of spices
Respectively pulverization process and extraction process are carried out to it, while ensure that fine and smooth soft and smooth mouthfeel, preserve fragrant to the full extent
The fragrance of material and flavour.
A kind of edible tartar sauce preparation system of the present invention, described sauce body matrix syntheti c route includes the discoloration oyster being connected
Oily syntheti c route and sauce body syntheti c route；Described discoloration oyster sauce syntheti c route includes the heater being linked in sequence, decoloration device,
Agitating device, jacketed pan, cooling cylinder and discoloration oyster sauce collection device；What described sauce body syntheti c route included being linked in sequence roasts dress
Put and sauce body matrix collection device, the described device that roasts is provided with smearing mechanism and material inlet, described roast device and discoloration oyster
Oily collection device is connected.
Due to employing technique scheme, the sauce body matrix viscosity of preparation is suitable；Add oyster sauce can improve edible
The freshness of tartar sauce, but because oyster sauce is brown, be directly added into the color and luster that oyster sauce can largely effect on edible tartar sauce, therefore plus
Entering discoloration oyster sauce no can affect in the freshness increasing edible tartar sauce and on its color and luster；The oyster sauce discoloration rate that the present invention obtains is
73%, to temperature, the control of time fragrant fresh mouthfeel, sense of taste coordination so that oyster sauce is lived to obtain in production, operating process, strengthen former fresh
Taste, all has certain facilitation to the basic note of edible tartar sauce, body note and head perfume；Can remove and directly use turmeric output
Grass smell, the color of sauce body matrix is slightly with the yellowish-brown that point is orange, produces soft fragrance, fragrance stable coordination, significantly
Improve a poor appetite.
A kind of edible tartar sauce preparation system of the present invention, is provided with attemperating unit in described heater, can control and add
Hot temperature constant, at 90 ± 3 DEG C, is provided with decolorising agent in described decoloration device, and described decolorising agent is by activated carbon：Polyamide mass ratio
1:0.3 composition, is provided with temperature-adjusting device in described jacketed pan.
A kind of edible tartar sauce preparation system of the present invention, described powder syntheti c route includes powder pretreatment route and powder
Abrasive lapping device, the bone soup that described powder pretreatment route includes being linked in sequence endures device, extractor and enzymolysis device in advance, described
Powder lapping device is connected with extractor.
A kind of edible tartar sauce preparation system of the present invention, described bone soup is endured in advance in device and is provided with cold rinse device.
Due to employing technique scheme, mix with matrix can be fragrant by powder after powder being dissolved using bone soup
Material in material is sufficiently dissolved, and cooperation enzyme carries out enzymolysis to bone soup simultaneously, can improve free amine group in raw material
The content of acid, species is abundanter, increases the content of raw perfume precursor, lifts the delicate flavour of edible tartar sauce further.
A kind of edible tartar sauce preparation system of the present invention, described extract syntheti c route includes extract device for making,
Described extract device for making is connected with extract one collection device and extract two collection device of two parallel connections.
A kind of edible tartar sauce preparation system of the present invention, described extract one collection device is used for collecting white garlic extraction
Liquid, Bulbus Allii Fistulosi extract and rhizoma zingiberis extract, described extract two collection device is used for collecting wrinkled giant hyssop extract, peppermint extract,
Lemon extract, onions extracting liquid, the sub- extract of mustard, selfheal extract, thyme extract, wild marjoram extract and sweet basil
Extract.
A kind of edible tartar sauce preparation system of the present invention, described finished product syntheti c route includes the reactor being linked in sequence,
Cooling and stirring device, bactericidal unit and storage shaped device, described bactericidal unit is connected with nitrogen cylinder；Described extraction liquor collecting device
One is connected with reactor, and described extraction liquor collecting device two is connected with cooling and stirring device.
A kind of edible tartar sauce preparation system of the present invention it is characterised in that：It is provided with Stress control in described bactericidal unit
Device and temperature control equipment, it is 320MPa that described pressure control device can control pressure in bactericidal unit, described temperature control
Device processed can control temperature constant in bactericidal unit to be 45 ± 3 DEG C.
Due to employing technique scheme, using ultra-high pressure sterilization, the battalion of food will not be destroyed as high temperature sterilization
Form point and cause flavour of food products to change, the original color and luster of edible tartar sauce, quality and local flavor can be kept to greatest extent, right
The original and distinctive color and luster of edible tartar sauce, quality and local flavor all do not affect, and nutrient content retention rate therein is up to
98.7%, the killing rate to staphylococcus, Escherichia coli and Bacterium enteritidis is 100%.
A kind of edible tartar sauce preparation system of the present invention, described system prepares edible tartar sauce by following steps,
Step one, weighs fresh oyster and puts in heater, adds suitable quantity of water to not having oyster surface, is warming up to 90 ± 3 DEG C,
It is heated to completely molten to the uniform pulpous state of raw material, without caking；Oyster liquid enters in decoloration device, decolorising agent and oyster liquid volume ratio
2%, stirring decolouring 20min, centrifugal filtration under the conditions of 60 DEG C, filtrate enters agitating device；Compare oyster according to quality：Salt：Face
Powder：Dry xanthans=1：0.8：0.03：0.0018 addition salt, flour and dry xanthans, stirring 20min, to after uniformly, soaks 5h；
Enter in jacketed pan, rotate stirring in jacketed pan, and be warming up to 38 DEG C, compare oyster according to quality：Pepsin：Basic protein
Enzyme=1:0.001:0.0006 adds pepsin and alkali protease, and is kept stirring for 40min, is warming up to 90 ± 3 DEG C again,
Compare oyster according to quality：Yeast extraction：Potassium sorbate：Citric acid=1:0.12：0.0013:Add after 0.0048 addition yeast extraction
Heat of solution, is warming up to 100 DEG C of boiling 3 ~ 5min, stops heating, continues stirring foam in expect and is wholly absent, enters cooling cylinder
In；It is cooled to 60 ± 3 DEG C in cooling cylinder, enter discoloration oyster sauce collection device；
Step 2, will roast device and be heated to 80 ± 3 DEG C, and lard uniform application is being roasted face by the smearing mechanism roasting in device
On, according to discoloration oyster sauce：Lard mass ratio 0.3：1 to roasting in device addition lard, by material inlet to roasting in device
Add wheat flour, wheat flour and grease are sufficiently mixed, roast, fry the moisture evaporation to wheat flour, color is somewhat turned to be yellow simultaneously
Produce strong fragrant fragrance, be warming up to 120 ~ 125 DEG C, after the 2 ~ 3min that continues to stir-fry, added by material inlet after being cooled to 60 ~ 65 DEG C
Enter turmeric, after stir-frying uniformly, Guan Huo, continues to stir-fry, until after the fine and smooth lubrication of matrix, entering after material inlet adds coconut palm slurry
Sauce body matrix collection device；Wherein, grease is the summation of discoloration oyster sauce and lard, and turmeric is 3 ~ 7 parts of mass parts, and coconut palm starches 4 ~ 9 parts,
3 ~ 8 parts of grease and 10 ~ 21 parts of wheat flour；
Step 3, by 3 parts of white pepper powders of mass parts, 18 portions of chilli powders, 5 parts of fennel powders, 5 parts of ground cinnamons, 12 parts of coriander seeds
Powder, 4 parts of star aniseed powders, 9 parts of cumin powders, 13 parts of Ground Cloves, 7 portions of nutmegs, 2 parts of months cassia lignea flours, 13 parts of root of Dahurain angelica powder, 8 parts of zanthoxylum powders, 7
Part zingiber kawagoii and 6 parts of spiceleaf powder are respectively put in powder reducing mechanism, and being ground to fineness is 0.7 ~ 1.5；
Step 4, takes cold storage live stock and fowl bone, is crushed to 1 ~ 2cm at low temperature3Fragment, put into bone soup and endure in advance in device, lead to
After subcooled water rinsing device rinses 2 ~ 4h, add the water of 1 ~ 1.5 times of bone weight, accounting for the ginger of bone weight 0.5% ~ 0.1%, 90 ~
100 DEG C of 20min that precook, after cooling, according to solid-to-liquid ratio 1:2~1:3 addition pure water, and add the ginger accounting for bone weight 1% ~ 1.5%
Chinese prickly ash with 0.1% ~ 0.2%, boils 30 ~ 40min at 110 ~ 121 DEG C, stops heating, decompression cooling, and stirs and make marrow abundant
After being dispersed in bone soup, centrifugal filtration, take a small amount of filtrate, enter in extractor；In extractor, keep water temperature constant 60 ± 3
DEG C, by powder ground for powder lapping device according to star aniseed powder, coriander seed powder, root of Dahurain angelica powder, zanthoxylum powder, nutmeg, white pepper
Powder, spiceleaf powder, the moon cassia lignea flour, Ground Cloves, fennel powder, zingiber kawagoii, ground cinnamon, chilli powder add pot in, stir, temperature of uncapping is boiled
5 ~ 8min is simultaneously kept stirring for, and enters in enzymolysis device；Enzymolysis device adds, adds 0.1%（W/W bone soup）Proteolytic enzyme,
0.05% ~ 0.08% local flavor proteolytic enzyme（W/W bone soup）, 45 ~ 50 DEG C of hydrolysis temperature, boils after time 50 ~ 70min, when boiling
Between continue 10 ~ 15min；
Step 5, adds 4 parts of white garlics of mass parts to extracting in liquid device, 8 parts of Bulbus Allii Fistulosi, 8 portions of wrinkled giant hyssops, 3 portions of peppermints, 2 portions of lemons, and 2
Part onion, 7 parts of mustard, 4 portions of selfheals, 5 parts of thymes, 3 portions of wild marjorams, 8 portions of rhizoma zingiberis and 6 portions of sweet basils, produce extract respectively,
Wherein white garlic extract, Bulbus Allii Fistulosi extract and rhizoma zingiberis extract enter and extract in liquor collecting device one, wrinkled giant hyssop extract, and peppermint carries
Take liquid, lemon extract, onions extracting liquid, the sub- extract of mustard, selfheal extract, thyme extract, wild marjoram extract
Entering with sweet basil extract extracts in liquor collecting device two, and wherein, the concentration in extract is 98% ~ 99%；
Step 6, the enzymolysis liquid of preparation in the sauce body matrix in sauce body matrix collection device and step 4 is put in reactor,
And add the extract extracting in liquor collecting device one in reactor, it is brought rapidly up to 100 ~ 115 DEG C, and the feelings of uniform stirring
Heat 30 ~ 50min under condition, stop heating, the extract extracting in liquor collecting device two is added in reactor, stirs
Afterwards, it is rapidly cooled to room temperature, stirs after adding additive, enter in bactericidal unit；Wherein, sauce body matrix, powder, extracts
The mass ratio of liquid and additive is 1:0.8~1.2：0.5~0.8:0.03 ~ 0.05, additive, by 2 parts of sodium glutamates, is not eaten for 4 parts
Son acid, 1 part of arabo-ascorbic acid, 1 part of the sapidity nucleotide disodium and 5 parts of calcium sulfate compositions；
Step 7, is passed through excessive nitrogen by nitrogen cylinder in bactericidal unit, in pressure 320MPa, the bar that 45 ± 3 DEG C of temperature
Under part after ultra-high pressure sterilization 18min, move into storage tank, injection sizing container.
In sum, due to employing technique scheme, the invention has the beneficial effects as follows：
1st, can opening can be used directly, and without essence, has bright color, gives off a strong fragrance, excellent taste.
2nd, while ensureing fine and smooth soft and smooth mouthfeel, preserve fragrance and the flavour of spices to the full extent, produce soft perfume (or spice)
Gas, fragrance stable coordination, significantly improve a poor appetite.
3rd, there is splendid freshness, color and luster, quality and local flavor, 98.7% is up to nutrient content retention rate therein, to Portugal
The killing rate of grape coccus, Escherichia coli and Bacterium enteritidis is 100%.
Brief description
Fig. 1 is a kind of edible tartar sauce preparation system schematic diagram.
Specific embodiment
Below in conjunction with the accompanying drawings, the present invention is described in detail.
In order that the purpose of invention, technical scheme and advantage become more apparent, below in conjunction with drawings and Examples, to this
Invention is further elaborated.It should be appreciated that specific embodiment described herein is only in order to explain the present invention, not
For limiting the present invention.
Embodiment 1
As shown in figure 1, a kind of edible tartar sauce preparation system, including the sauce body matrix syntheti c route being in parallel, road prepared by powder
Line, extract syntheti c route, described sauce body matrix route, powder syntheti c route, extract syntheti c route and finished product syntheti c route
It is connected.
Described sauce body matrix syntheti c route includes the discoloration oyster sauce syntheti c route being connected and sauce body syntheti c route；Described go
Color oyster sauce syntheti c route includes the heater being linked in sequence, decoloration device, agitating device, jacketed pan, cooling cylinder and discoloration oyster
Oily collection device；What described sauce body syntheti c route included being linked in sequence roast device and sauce body matrix collection device, described roasts
Device is provided with smearing mechanism and material inlet, and the described device that roasts is connected with discoloration oyster sauce collection device.
It is provided with attemperating unit in described heater, heating-up temperature can be controlled at 90 ± 3 DEG C constant, described decoloration device
Inside it is provided with decolorising agent, described decolorising agent is by activated carbon：Polyamide mass ratio 1:0.3 composition, is provided with temperature and adjusts in described jacketed pan
Regulating device.
Described powder syntheti c route includes powder pretreatment route and powder lapping device, and described powder pre-processes route bag
Include the bone soup being linked in sequence and endure device, extractor and enzymolysis device in advance, described powder lapping device is connected with extractor.Bone soup is pre-
Endure and in device, be provided with cold rinse device.
Described extract syntheti c route includes extract device for making, and described extract device for making is connected with carrying of two parallel connections
Take liquid one collection device and extract two collection device.Extract one collection device is used for collecting white garlic extract, and Bulbus Allii Fistulosi is extracted
Liquid and rhizoma zingiberis extract, described extract two collection device is used for collecting wrinkled giant hyssop extract, peppermint extract, lemon extract,
Onions extracting liquid, the sub- extract of mustard, selfheal extract, thyme extract, wild marjoram extract and sweet basil extract.
Finished product syntheti c route includes the reactor being linked in sequence, cooling and stirring device, bactericidal unit and storage shaped device,
Described bactericidal unit is connected with nitrogen cylinder；Described extraction liquor collecting device one is connected with reactor, described extraction liquor collecting device two
It is connected with cooling and stirring device.
It is provided with pressure control device and temperature control equipment, described pressure control device can control in described bactericidal unit
In bactericidal unit, pressure is 320MPa, and described temperature control equipment can control temperature constant in bactericidal unit to be 45 ± 3 DEG C.
Embodiment 2
A kind of edible tartar sauce preparation system prepares edible tartar sauce by following steps,
Step one, weighs fresh oyster and puts in heater, adds suitable quantity of water to not having oyster surface, is warming up to 90 ± 3 DEG C,
It is heated to completely molten to the uniform pulpous state of raw material, without caking；Oyster liquid enters in decoloration device, decolorising agent and oyster liquid volume ratio
2%, stirring decolouring 20min, centrifugal filtration under the conditions of 60 DEG C, filtrate enters agitating device；Compare oyster according to quality：Salt：Face
Powder：Dry xanthans=1：0.8：0.03：0.0018 addition salt, flour and dry xanthans, stirring 20min, to after uniformly, soaks 5h；
Enter in jacketed pan, rotate stirring in jacketed pan, and be warming up to 38 DEG C, compare oyster according to quality：Pepsin：Basic protein
Enzyme=1:0.001:0.0006 adds pepsin and alkali protease, and is kept stirring for 40min, is warming up to 90 ± 3 DEG C again,
Compare oyster according to quality：Yeast extraction：Potassium sorbate：Citric acid=1:0.12：0.0013:Add after 0.0048 addition yeast extraction
Heat of solution, is warming up to 100 DEG C of boiling 3 ~ 5min, stops heating, continues stirring foam in expect and is wholly absent, enters cooling cylinder
In；It is cooled to 60 ± 3 DEG C in cooling cylinder, enter discoloration oyster sauce collection device；
Step 2, will roast device and be heated to 80 ± 3 DEG C, and lard uniform application is being roasted face by the smearing mechanism roasting in device
On, according to discoloration oyster sauce：Lard mass ratio 0.3：1 to roasting in device addition lard, by material inlet to roasting in device
Add wheat flour, wheat flour and grease are sufficiently mixed, roast, fry the moisture evaporation to wheat flour, color is somewhat turned to be yellow simultaneously
Produce strong fragrant fragrance, be warming up to 120 ~ 125 DEG C, after the 2 ~ 3min that continues to stir-fry, added by material inlet after being cooled to 60 ~ 65 DEG C
Enter turmeric, after stir-frying uniformly, Guan Huo, continues to stir-fry, until after the fine and smooth lubrication of matrix, entering after material inlet adds coconut palm slurry
Sauce body matrix collection device；Wherein, grease is the summation of discoloration oyster sauce and lard, and turmeric is 3 ~ 7 parts of mass parts, and coconut palm starches 4 ~ 9 parts,
3 ~ 8 parts of grease and 10 ~ 21 parts of wheat flour；
Step 3, by 3 parts of white pepper powders of mass parts, 18 portions of chilli powders, 5 parts of fennel powders, 5 parts of ground cinnamons, 12 parts of coriander seeds
Powder, 4 parts of star aniseed powders, 9 parts of cumin powders, 13 parts of Ground Cloves, 7 portions of nutmegs, 2 parts of months cassia lignea flours, 13 parts of root of Dahurain angelica powder, 8 parts of zanthoxylum powders, 7
Part zingiber kawagoii and 6 parts of spiceleaf powder are respectively put in powder reducing mechanism, and being ground to fineness is 0.7 ~ 1.5；
Step 4, takes cold storage live stock and fowl bone, is crushed to 1 ~ 2cm at low temperature3Fragment, put into bone soup and endure in advance in device, lead to
After subcooled water rinsing device rinses 2 ~ 4h, add the water of 1 ~ 1.5 times of bone weight, accounting for the ginger of bone weight 0.5% ~ 0.1%, 90 ~
100 DEG C of 20min that precook, after cooling, according to solid-to-liquid ratio 1:2~1:3 addition pure water, and add the ginger accounting for bone weight 1% ~ 1.5%
Chinese prickly ash with 0.1% ~ 0.2%, boils 30 ~ 40min at 110 ~ 121 DEG C, stops heating, decompression cooling, and stirs and make marrow abundant
After being dispersed in bone soup, centrifugal filtration, take a small amount of filtrate, enter in extractor；In extractor, keep water temperature constant 60 ± 3
DEG C, by powder ground for powder lapping device according to star aniseed powder, coriander seed powder, root of Dahurain angelica powder, zanthoxylum powder, nutmeg, white pepper
Powder, spiceleaf powder, the moon cassia lignea flour, Ground Cloves, fennel powder, zingiber kawagoii, ground cinnamon, chilli powder add pot in, stir, temperature of uncapping is boiled
5 ~ 8min is simultaneously kept stirring for, and enters in enzymolysis device；Enzymolysis device adds, adds 0.1%（W/W bone soup）Proteolytic enzyme,
0.05% ~ 0.08% local flavor proteolytic enzyme（W/W bone soup）, 45 ~ 50 DEG C of hydrolysis temperature, boils after time 50 ~ 70min, when boiling
Between continue 10 ~ 15min；
Step 5, adds 4 parts of white garlics of mass parts to extracting in liquid device, 8 parts of Bulbus Allii Fistulosi, 8 portions of wrinkled giant hyssops, 3 portions of peppermints, 2 portions of lemons, and 2
Part onion, 7 parts of mustard, 4 portions of selfheals, 5 parts of thymes, 3 portions of wild marjorams, 8 portions of rhizoma zingiberis and 6 portions of sweet basils, produce extract respectively,
Wherein white garlic extract, Bulbus Allii Fistulosi extract and rhizoma zingiberis extract enter and extract in liquor collecting device one, wrinkled giant hyssop extract, and peppermint carries
Take liquid, lemon extract, onions extracting liquid, the sub- extract of mustard, selfheal extract, thyme extract, wild marjoram extract
Entering with sweet basil extract extracts in liquor collecting device two, and wherein, the concentration in extract is 98% ~ 99%；
Step 6, the enzymolysis liquid of preparation in the sauce body matrix in sauce body matrix collection device and step 4 is put in reactor,
And add the extract extracting in liquor collecting device one in reactor, it is brought rapidly up to 100 ~ 115 DEG C, and the feelings of uniform stirring
Heat 30 ~ 50min under condition, stop heating, the extract extracting in liquor collecting device two is added in reactor, stirs
Afterwards, it is rapidly cooled to room temperature, stirs after adding additive, enter in bactericidal unit；Wherein, sauce body matrix, powder, extracts
The mass ratio of liquid and additive is 1:0.8~1.2：0.5~0.8:0.03 ~ 0.05, additive, by 2 parts of sodium glutamates, is not eaten for 4 parts
Son acid, 1 part of arabo-ascorbic acid, 1 part of the sapidity nucleotide disodium and 5 parts of calcium sulfate compositions；
Step 7, is passed through excessive nitrogen by nitrogen cylinder in bactericidal unit, in pressure 320MPa, the bar that 45 ± 3 DEG C of temperature
Under part after ultra-high pressure sterilization 18min, move into storage tank, injection sizing container.
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
Any modification, equivalent and improvement of being made within principle etc., should be included within the scope of the present invention.
Claims (10)
1. a kind of edible tartar sauce preparation system it is characterised in that：Including the sauce body matrix syntheti c route being in parallel, prepared by powder
Route, extract syntheti c route, described sauce body matrix route, powder syntheti c route, extract syntheti c route prepares road with finished product
Line is connected.
2. as claimed in claim 1 a kind of edible tartar sauce preparation system it is characterised in that：Described sauce body matrix syntheti c route
Including the discoloration oyster sauce syntheti c route being connected and sauce body syntheti c route；Described discoloration oyster sauce syntheti c route includes being linked in sequence
Heater, decoloration device, agitating device, jacketed pan, cooling cylinder and discoloration oyster sauce collection device；Described sauce body syntheti c route bag
Include be linked in sequence roast device and sauce body matrix collection device, the described device that roasts is provided with smearing mechanism and material inlet, institute
State and roast device and be connected with discoloration oyster sauce collection device.
3. as claimed in claim 2 a kind of edible tartar sauce preparation system it is characterised in that：It is provided with temperature in described heater
Control device, can control that heating-up temperature is constant to be provided with decolorising agent at 90 ± 3 DEG C in described decoloration device, and described decolorising agent is by living
Property charcoal：Polyamide mass ratio 1:0.3 composition, is provided with temperature-adjusting device in described jacketed pan.
4. a kind of edible tartar sauce preparation system as described in claim 1 or 2 or 3 it is characterised in that：Road prepared by described powder
Line includes powder pretreatment route and powder lapping device, and the bone soup that described powder pretreatment route includes being linked in sequence endures dress in advance
Put, extractor and enzymolysis device, described powder lapping device is connected with extractor.
5. as claimed in claim 4 a kind of edible tartar sauce preparation system it is characterised in that：Described bone soup is endured in device in advance and is set
There is cold rinse device.
6. as claimed in claim 5 a kind of edible tartar sauce preparation system it is characterised in that：Described extract syntheti c route bag
Include extract device for making, described extract device for making is connected with extract one collection device and extract two collection of two parallel connections
Device.
7. as claimed in claim 6 a kind of edible tartar sauce preparation system it is characterised in that：Described extract one collection device
For collecting white garlic extract, Bulbus Allii Fistulosi extract and rhizoma zingiberis extract, described extract two collection device is used for collecting wrinkled giant hyssop and carries
Take liquid, peppermint extract, lemon extract, onions extracting liquid, the sub- extract of mustard, selfheal extract, thyme extract,
Wild marjoram extract and sweet basil extract.
8. a kind of edible tartar sauce preparation system as claimed in claims 6 or 7 it is characterised in that：Described finished product syntheti c route
Including the reactor being linked in sequence, cooling and stirring device, bactericidal unit and storage shaped device, described bactericidal unit is connected with nitrogen
Bottle；Described extraction liquor collecting device one is connected with reactor, and described extraction liquor collecting device two is connected with cooling and stirring device.
9. as claimed in claim 8 a kind of edible tartar sauce preparation system it is characterised in that：It is provided with pressure in described bactericidal unit
Force control device and temperature control equipment, it is 320MPa that described pressure control device can control pressure in bactericidal unit, described
Temperature control equipment can control temperature constant in bactericidal unit to be 45 ± 3 DEG C.
10. as claimed in claim 8 a kind of edible tartar sauce preparation system it is characterised in that：Described system is by following step
Suddenly prepare edible tartar sauce,
Step one, weighs fresh oyster and puts in heater, adds suitable quantity of water to not having oyster surface, is warming up to 90 ± 3 DEG C,
It is heated to completely molten to the uniform pulpous state of raw material, without caking；Oyster liquid enters in decoloration device, decolorising agent and oyster liquid volume ratio
2%, stirring decolouring 20min, centrifugal filtration under the conditions of 60 DEG C, filtrate enters agitating device；Compare oyster according to quality：Salt：Face
Powder：Dry xanthans=1：0.8：0.03：0.0018 addition salt, flour and dry xanthans, stirring 20min, to after uniformly, soaks 5h；
Enter in jacketed pan, rotate stirring in jacketed pan, and be warming up to 38 DEG C, compare oyster according to quality：Pepsin：Basic protein
Enzyme=1:0.001:0.0006 adds pepsin and alkali protease, and is kept stirring for 40min, is warming up to 90 ± 3 DEG C again,
Compare oyster according to quality：Yeast extraction：Potassium sorbate：Citric acid=1:0.12：0.0013:Add after 0.0048 addition yeast extraction
Heat of solution, is warming up to 100 DEG C of boiling 3 ~ 5min, stops heating, continues stirring foam in expect and is wholly absent, enters cooling cylinder
In；It is cooled to 60 ± 3 DEG C in cooling cylinder, enter discoloration oyster sauce collection device；
Step 2, will roast device and be heated to 80 ± 3 DEG C, and lard uniform application is being roasted face by the smearing mechanism roasting in device
On, according to discoloration oyster sauce：Lard mass ratio 0.3：1 to roasting in device addition lard, by material inlet to roasting in device
Add wheat flour, wheat flour and grease are sufficiently mixed, roast, fry the moisture evaporation to wheat flour, color is somewhat turned to be yellow simultaneously
Produce strong fragrant fragrance, be warming up to 120 ~ 125 DEG C, after the 2 ~ 3min that continues to stir-fry, added by material inlet after being cooled to 60 ~ 65 DEG C
Enter turmeric, after stir-frying uniformly, Guan Huo, continues to stir-fry, until after the fine and smooth lubrication of matrix, entering after material inlet adds coconut palm slurry
Sauce body matrix collection device；Wherein, grease is the summation of discoloration oyster sauce and lard, and turmeric is 3 ~ 7 parts of mass parts, and coconut palm starches 4 ~ 9 parts,
3 ~ 8 parts of grease and 10 ~ 21 parts of wheat flour；
Step 3, by 3 parts of white pepper powders of mass parts, 18 portions of chilli powders, 5 parts of fennel powders, 5 parts of ground cinnamons, 12 parts of coriander seeds
Powder, 4 parts of star aniseed powders, 9 parts of cumin powders, 13 parts of Ground Cloves, 7 portions of nutmegs, 2 parts of months cassia lignea flours, 13 parts of root of Dahurain angelica powder, 8 parts of zanthoxylum powders, 7
Part zingiber kawagoii and 6 parts of spiceleaf powder are respectively put in powder reducing mechanism, and being ground to fineness is 0.7 ~ 1.5；
Step 4, takes cold storage live stock and fowl bone, is crushed to 1 ~ 2cm at low temperature3Fragment, put into bone soup and endure in advance in device, pass through
After cold rinse device rinses 2 ~ 4h, the water of 1 ~ 1.5 times of bone weight of addition is, account for the ginger of bone weight 0.5% ~ 0.1%, 90 ~ 100
DEG C precook 20min, after cooling, according to solid-to-liquid ratio 1:2~1:3 addition pure water, and add account for bone weight 1% ~ 1.5% ginger and
0.1% ~ 0.2% Chinese prickly ash, boils 30 ~ 40min at 110 ~ 121 DEG C, stops heating, decompression cooling, and stirs and so that marrow is fully divided
After being dispersed in bone soup, centrifugal filtration, take a small amount of filtrate, enter in extractor；In extractor, keep constant 60 ± 3 DEG C of water temperature,
By powder ground for powder lapping device according to star aniseed powder, coriander seed powder, root of Dahurain angelica powder, zanthoxylum powder, nutmeg, white pepper powder,
Spiceleaf powder, the moon cassia lignea flour, Ground Cloves, fennel powder, zingiber kawagoii, ground cinnamon, chilli powder adds in pot, stirs, temperature of uncapping boils 5 ~
8min is simultaneously kept stirring for, and enters in enzymolysis device；Enzymolysis device adds, adds 0.1%（W/W bone soup）Proteolytic enzyme,
0.05% ~ 0.08% local flavor proteolytic enzyme（W/W bone soup）, 45 ~ 50 DEG C of hydrolysis temperature, boils after time 50 ~ 70min, when boiling
Between continue 10 ~ 15min；
Step 5, adds 4 parts of white garlics of mass parts to extracting in liquid device, 8 parts of Bulbus Allii Fistulosi, 8 portions of wrinkled giant hyssops, 3 portions of peppermints, 2 portions of lemons, and 2
Part onion, 7 parts of mustard, 4 portions of selfheals, 5 parts of thymes, 3 portions of wild marjorams, 8 portions of rhizoma zingiberis and 6 portions of sweet basils, produce extract respectively,
Wherein white garlic extract, Bulbus Allii Fistulosi extract and rhizoma zingiberis extract enter and extract in liquor collecting device one, wrinkled giant hyssop extract, and peppermint carries
Take liquid, lemon extract, onions extracting liquid, the sub- extract of mustard, selfheal extract, thyme extract, wild marjoram extract
Entering with sweet basil extract extracts in liquor collecting device two, and wherein, the concentration in extract is 98% ~ 99%；
Step 6, the enzymolysis liquid of preparation in the sauce body matrix in sauce body matrix collection device and step 4 is put in reactor,
And add the extract extracting in liquor collecting device one in reactor, it is brought rapidly up to 100 ~ 115 DEG C, and the feelings of uniform stirring
Heat 30 ~ 50min under condition, stop heating, the extract extracting in liquor collecting device two is added in reactor, stirs
Afterwards, it is rapidly cooled to room temperature, stirs after adding additive, enter in bactericidal unit；Wherein, sauce body matrix, powder, extracts
The mass ratio of liquid and additive is 1:0.8~1.2：0.5~0.8:0.03 ~ 0.05, additive, by 2 parts of sodium glutamates, is not eaten for 4 parts
Son acid, 1 part of arabo-ascorbic acid, 1 part of the sapidity nucleotide disodium and 5 parts of calcium sulfate compositions；
Step 7, is passed through excessive nitrogen by nitrogen cylinder in bactericidal unit, in pressure 320MPa, the bar that 45 ± 3 DEG C of temperature
Under part after ultra-high pressure sterilization 18min, move into storage tank, injection sizing container.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610422879.8A CN106387839A (en) | 2016-06-16 | 2016-06-16 | Preparation system of edible seasoning sauce |
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|---|---|---|---|
| CN201610422879.8A CN106387839A (en) | 2016-06-16 | 2016-06-16 | Preparation system of edible seasoning sauce |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588691A (en) * | 2018-12-25 | 2019-04-09 | 高节义 | The method of health sauce compatibility and its device of production |
| CN113662225A (en) * | 2021-08-17 | 2021-11-19 | 重庆蜀记油脂科技有限公司 | Method and system for refining seasoning with high yield |
-
2016
- 2016-06-16 CN CN201610422879.8A patent/CN106387839A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588691A (en) * | 2018-12-25 | 2019-04-09 | 高节义 | The method of health sauce compatibility and its device of production |
| CN113662225A (en) * | 2021-08-17 | 2021-11-19 | 重庆蜀记油脂科技有限公司 | Method and system for refining seasoning with high yield |
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