CN108065331A - A kind of processing method of edible paste - Google Patents
A kind of processing method of edible paste Download PDFInfo
- Publication number
- CN108065331A CN108065331A CN201810086948.1A CN201810086948A CN108065331A CN 108065331 A CN108065331 A CN 108065331A CN 201810086948 A CN201810086948 A CN 201810086948A CN 108065331 A CN108065331 A CN 108065331A
- Authority
- CN
- China
- Prior art keywords
- sauce
- processing method
- oil
- edible paste
- onion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 235000015067 sauces Nutrition 0.000 claims abstract description 37
- 244000291564 Allium cepa Species 0.000 claims abstract description 35
- 239000003921 oil Substances 0.000 claims abstract description 32
- 235000019198 oils Nutrition 0.000 claims abstract description 32
- 235000012054 meals Nutrition 0.000 claims abstract description 24
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 7
- 239000003549 soybean oil Substances 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 20
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 241000287828 Gallus gallus Species 0.000 claims description 4
- 241000237502 Ostreidae Species 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 235000013614 black pepper Nutrition 0.000 claims description 4
- 239000012267 brine Substances 0.000 claims description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 235000020636 oyster Nutrition 0.000 claims description 4
- 239000001931 piper nigrum l. white Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 230000029087 digestion Effects 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 229940099112 cornstarch Drugs 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 235000014347 soups Nutrition 0.000 claims description 2
- 230000008719 thickening Effects 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 9
- 235000009566 rice Nutrition 0.000 abstract description 9
- 239000002304 perfume Substances 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 229910052736 halogen Inorganic materials 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 235000001270 Allium sibiricum Nutrition 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 10
- 240000004160 Capsicum annuum Species 0.000 description 4
- 239000004575 stone Substances 0.000 description 4
- 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
- 229960004543 anhydrous citric acid Drugs 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 229960004106 citric acid Drugs 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000002918 waste heat Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
A kind of processing method of edible paste, first boils scallion oil, reuses soybean oil, lard juice by the quick-fried perfume (or spice) of the spices such as ginger garlic, is subject to sauces, can effectively improve the mouthfeel for mixing meal sauce.Comprise the following steps：1) chive pretreatment is boiled with scallion oil；2) dispensing；3) spice frying；4) season；5) pack；6) sterilize；7) it is quick-frozen；8) case and preserved into 18 DEG C of storehouses.Meal sauce halogen aromatic flavour, the scallion oil taste with faint scent are mixed by the method for the present invention production, it is tasty with fresh perfume after rice mixing, the mouthfeel for mixing meal sauce can be effectively improved.
Description
Technical field
The present invention relates to cooking skill manufacture fields, and in particular to a kind of processing method of edible paste.
Background technology
" mixing meal " is also known as " meal is mixed by South Korea ", " stone bowl mixes meal " etc., be South Korea and Northeast Area of China Heilungkiang, Jilin,
The distinctive rice cooking in Liaoning.Its cradle is South Korea Quanzhou, develops into the representative foods of South Korea later, China is fast now
It is popular in industry of eating.
It mixes meal and rice and dish is put into stone pot pot, baking to the bottom of a pan has one layer of crispy rice, is added in when taking the dish out of the pot and mixes meal sauce,
The fresh perfume of rice is tasty, and delicious and crisp is tempting.Stone pot is made with pottery, and thick and heavy black buckpot can be directly used for boiling, high insulating effect,
One of one layer of crispy rice, characteristic to mix meal can be baked again using waste heat in pot after first floor crispy rice is eaten up.
The content of the invention
A kind of processing method of edible paste proposed by the present invention, first boils scallion oil, reuses soybean oil, lard juice by ginger garlic
The quick-fried perfume (or spice) of spices is waited, is subject to sauces, the mouthfeel for mixing meal sauce can be effectively improved.
To achieve the above object, present invention employs following technical schemes：
A kind of processing method of edible paste, comprises the following steps：
Step 1：Scallion oil boils, and weighs spring onion, and clean spare, frying pan heats, and adds in soybean oil, adds after oil temperature heats
Enter clean spring onion, tanning a moment closes fire, take out scallion oil stand 2 it is small when after remove spring onion scallion oil；
Step 2：Dispensing, weigh oyster sauce, catsup, concentrated brine juice, the fresh soy sauce of a product, white pepper powder, lard, salt,
Garlic makes soy sauce, dry onion, ginger, chickens' extract, monosodium glutamate, cornstarch, water；
Step 3：Spice frying, frying pan, which heats, adds in lard juice, scallion oil, and ginger, garlic, dry onion are added in when oil temperature heats
It stir-fries, adds in catsup and fry out red oil；
Step 4：Seasoning, add in pot water, oyster sauce, concentrated brine juice, the fresh soy sauce of a product, white pepper powder, salt, soy sauce,
Chickens' extract, monosodium glutamate, which are burnt after stirring evenly to after seething with excitement, closes fiery take out；
Step 5：Packaging, sauce temperature are packed after falling using digestion resistant bag, are sealed after filling；
Step 6：Sterilizing, will mix meal sauce and is sterilized using the line that sterilizes, and water temperature sets 95 DEG C, sterilization time 20 minutes
More than；
Step 7：It is quick-frozen, mix meal sauce enter in -48 DEG C of quick freezing repositories it is quick-frozen 2 it is small when more than；
Step 8：It mixes meal sauce to be packed using carton, enters -18 DEG C of storehouses and preserve.
Further, the step 1 is further included after spring onion clean, and green onion root retains.
Further, the step 1 further includes oil temperature and burns to adding in clean spring onion during 150 DEG C of oil temperature, and tanning spring onion are in
Fire is closed when isabelline.
Further, garlic rubs in the step 2.
Further, dry onion rubs after cleaning in the step 2.
Further, ginger, garlic, dry green onion are added in when oil temperature is burnt to 150 DEG C with hand-held temperature measurer thermometric in the step 3
Head stir-fries.
Further, further included in the step 4 and carry out thickening soup with water-starch, closed fire after finishing and take out.
Further, packed, every bag of 100g when oil temperature is less than 20 DEG C near in the step 5.
Further, further include to mixing when meal sauce central temperature is down to less than -18 DEG C and take out in the step 7.
As shown from the above technical solution, the processing method of edible paste of the invention has the advantages that：
1. meal sauce halogen aromatic flavour, the scallion oil taste with faint scent are mixed by this technique productions, with fresh perfume (or spice) after rice mixing
It is tasty, the mouthfeel for mixing meal sauce can be effectively improved.
2. stable quality, all dispensings are weighed using electronic scale in production process, and oil temperature is using surveying in production process
Warm instrument measurement, the product quality of each batch production are identical.
3. easy to use, shops goes out thaws sauce when eating completely, boiled together together with retort pouch to 85 DEG C of central temperature with
On, go out and be uniformly added into when eating in stone pot meal.
4. long shelf-life is mixed the laggard scanning frequency of meal sauce sterilizing and is frozen, enters -18 DEG C of freezers and preserve, the shelf-life is up to 10~12
Month.
Specific embodiment
With reference to embodiment, the present invention will be further described：
The processing method of edible paste described in the present embodiment, including：
1. citric acid is chosen：English pavilion anhydrous citric acid is selected as raw material.
2. dispensing (1kg taste sauces with sweet and sour flavor)：According to list of ingredients weigh soybean oil 100g, thick broad-bean sauce 30g, thick chilli sauce 70g, kind
Ketchup 30g, ginger (chopping) 10g, garlic (chopping) 15g, chilli powder 6g, hoisin sauce 20g, anhydrous citric acid 6g, dark soy sauce
35g, fresh peppery juice 15g, white sugar 45g, chicken powder 5g, water 700g.
3. it cooks：Frying pan heats, the soybean oil in warm ingredients, and it is to add in that ginger is broken, garlic is broken stir-fries to burn to 150 DEG C of oil temperature,
Add thick chilli sauce, catsup stir-fries, add in chilli powder fry out red oil.
4. seasoning：Water, hoisin sauce, citric acid, dark soy sauce, fresh peppery juice, white sugar, chicken powder is added in burn after stirring
Fire is closed after to boiling, takes out sauce cooling.
5. finished product packing：Taste sauce with sweet and sour flavor is packed using digestion resistant bag.
6. sterilizing：Sauce after packaging is entered in pasteurisation line to sterilize, 95 DEG C of water temperature, sterilization time 20 minutes.
A kind of processing method of edible paste of the present embodiment first boils scallion oil, reuses soybean oil, lard juice by ginger garlic etc.
The quick-fried perfume (or spice) of spice is subject to sauces, and meal sauce halogen aromatic flavour is mixed in making, and the scallion oil taste with faint scent is mixed with rice
Fresh perfume is tasty after system, can effectively improve the mouthfeel for mixing meal sauce.
Embodiment described above is only that the preferred embodiment of the present invention is described, not to the model of the present invention
It encloses and is defined, on the premise of design spirit of the present invention is not departed from, those of ordinary skill in the art are to the technical side of the present invention
The various modifications and improvement that case is made, should all fall within the scope of protection of the present invention.
Claims (9)
1. a kind of processing method of edible paste, it is characterised in that：Comprise the following steps：
Step 1：Scallion oil boils, and weighs spring onion, and clean spare, frying pan heats, and adds in soybean oil, adds in and wash after oil temperature heats
Net spring onion, tanning a moment close fire, take out scallion oil stand 2 it is small when after remove spring onion scallion oil；
Step 2：Dispensing weighs oyster sauce, catsup, concentrated brine juice, the fresh soy sauce of a product, white pepper powder, lard, salt, garlic
Son makes soy sauce, dry onion, ginger, chickens' extract, monosodium glutamate, cornstarch, water；
Step 3：Spice frying, frying pan, which heats, adds in lard juice, scallion oil, and ginger, garlic, dry onion are added in when oil temperature heats and is stir-fried,
It adds in catsup and fries out red oil；
Step 4：Seasoning, pot is interior to add in water, oyster sauce, concentrated brine juice, the fresh soy sauce of a product, white pepper powder, salt, soy sauce, chicken
Essence, monosodium glutamate burn to after seething with excitement pass fire and take out after stirring evenly；
Step 5：Packaging, sauce temperature are packed after falling using digestion resistant bag, are sealed after filling；
Step 6：Sterilizing, will mix meal sauce and is sterilized using the line that sterilizes, and water temperature sets 95 DEG C, sterilization time 20 minutes or more；
Step 7：It is quick-frozen, mix meal sauce enter in -48 DEG C of quick freezing repositories it is quick-frozen 2 it is small when more than；
Step 8：It mixes meal sauce to be packed using carton, enters -18 DEG C of storehouses and preserve.
2. the processing method of edible paste according to claim 1, it is characterised in that：The step 1 further includes spring onion and cleans
Afterwards, green onion root retains.
3. the processing method of edible paste according to claim 2, it is characterised in that：The step 1 further include oil temperature burn to
Add in clean spring onion during 150 DEG C of oil temperature, tanning spring onion in it is isabelline when close fire.
4. the processing method of edible paste according to claim 3, it is characterised in that：Garlic rubs in the step 2.
5. the processing method of edible paste according to claim 4, it is characterised in that：After dry onion is cleaned in the step 2
It rubs.
6. the processing method of edible paste according to claim 5, it is characterised in that：With hand-held temperature measurer in the step 3
Thermometric, adding in ginger, garlic, dry onion when oil temperature is burnt to 150 DEG C stir-fries.
7. the processing method of edible paste according to claim 6, it is characterised in that：It is further included in the step 4 and uses pond
Powder carries out thickening soup, closes fire after finishing and takes out.
8. the processing method of edible paste according to claim 7, it is characterised in that：Oil temperature near 20 is treated in the step 5
It when below DEG C, is packed, every bag of 100g.
9. the processing method of edible paste according to claim 8, it is characterised in that：It is further included in the step 7 to mixing meal
Sauce central temperature is taken out when being down to less than -18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810086948.1A CN108065331A (en) | 2018-01-30 | 2018-01-30 | A kind of processing method of edible paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810086948.1A CN108065331A (en) | 2018-01-30 | 2018-01-30 | A kind of processing method of edible paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108065331A true CN108065331A (en) | 2018-05-25 |
Family
ID=62156938
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810086948.1A Pending CN108065331A (en) | 2018-01-30 | 2018-01-30 | A kind of processing method of edible paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108065331A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645445A (en) * | 2019-02-18 | 2019-04-19 | 屈宁波 | A kind of flour paste and preparation method thereof |
| CN112425765A (en) * | 2020-12-09 | 2021-03-02 | 上海舔一舔食品有限公司 | Noodle sauce mixed with scallion oil and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687006A (en) * | 2015-02-10 | 2015-06-10 | 济南美吃团食品开发有限公司 | Fish-flavor sauce and preparation method thereof |
-
2018
- 2018-01-30 CN CN201810086948.1A patent/CN108065331A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687006A (en) * | 2015-02-10 | 2015-06-10 | 济南美吃团食品开发有限公司 | Fish-flavor sauce and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645445A (en) * | 2019-02-18 | 2019-04-19 | 屈宁波 | A kind of flour paste and preparation method thereof |
| CN112425765A (en) * | 2020-12-09 | 2021-03-02 | 上海舔一舔食品有限公司 | Noodle sauce mixed with scallion oil and preparation method thereof |
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Application publication date: 20180525 |