CN110140930A - A kind of liquid concentrated brine baste and preparation method thereof - Google Patents
A kind of liquid concentrated brine baste and preparation method thereof Download PDFInfo
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- CN110140930A CN110140930A CN201910409355.9A CN201910409355A CN110140930A CN 110140930 A CN110140930 A CN 110140930A CN 201910409355 A CN201910409355 A CN 201910409355A CN 110140930 A CN110140930 A CN 110140930A
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- Prior art keywords
- baste
- concentrated brine
- soy sauce
- liquid concentrated
- liquid
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- 239000012267 brine Substances 0.000 title claims abstract description 58
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 title claims abstract description 58
- 239000007788 liquid Substances 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 44
- 239000003205 fragrance Substances 0.000 claims abstract description 24
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 24
- 238000001802 infusion Methods 0.000 claims abstract description 23
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 20
- 240000006794 Volvariella volvacea Species 0.000 claims abstract description 19
- 239000002253 acid Substances 0.000 claims abstract description 19
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 16
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 16
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 16
- 239000002773 nucleotide Substances 0.000 claims abstract description 15
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 15
- 239000000284 extract Substances 0.000 claims abstract description 11
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 36
- 239000011265 semifinished product Substances 0.000 claims description 12
- 238000000605 extraction Methods 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 238000004090 dissolution Methods 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 230000003760 hair shine Effects 0.000 claims description 5
- 244000304337 Cuminum cyminum Species 0.000 claims description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 244000270834 Myristica fragrans Species 0.000 claims description 4
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 239000001702 nutmeg Substances 0.000 claims description 4
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 229910021529 ammonia Inorganic materials 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 7
- 238000005260 corrosion Methods 0.000 abstract description 5
- 235000013547 stew Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 19
- 241000282898 Sus scrofa Species 0.000 description 18
- 235000013305 food Nutrition 0.000 description 16
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 6
- 235000015067 sauces Nutrition 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 241001131796 Botaurus stellaris Species 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 238000013461 design Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000013882 gravy Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 description 1
- WCXDHFDTOYPNIE-UHFFFAOYSA-N acetamiprid Chemical compound N#CN=C(C)N(C)CC1=CC=C(Cl)N=C1 WCXDHFDTOYPNIE-UHFFFAOYSA-N 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000021167 banquet Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 description 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002777 nucleoside Substances 0.000 description 1
- 125000003835 nucleoside group Chemical group 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000012360 testing method Methods 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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of liquid concentrated brine bastes, it is prepared by the following component of weight percentage: white granulated sugar 18-30%, solarization soy sauce 25-30%, straw mushroom dark soy sauce 10-20%, sodium glutamate 10-20%, edible salt 5-10%, 5 '-the sapidity nucleotide disodium 0.5-1.0%, pig bone element 2-3% extract fragrance 0.5-1.0%, edible essence 0.5-1.0%, the acid hydrolyzed vegetable protein baste of surplus.The invention also discloses a kind of preparation methods of liquid concentrated brine baste.Concentrated brine baste of the invention is in a liquid state at normal temperature, and good mobility is kept at -25 DEG C, and quality is stablized, and does not need to add any anti-corrosion, with excellent anti-corrosion aroma retaining effect.The concentrated brine baste is using white granulated sugar as raw material, and using suitable infusion temperature and Maillard reaction, the product colour after stew in soy sauce is red strong, and product is long placed in without dimmed blackening.The required equipment of preparation method of the invention is simple, simple to operation.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of liquid concentrated brine baste and its preparation side
Method.
Background technique
Sauce spiced and stewed food sweeps the country various regions, and by the favor of consumer, this is inseparable with characteristic possessed by itself
, it is unique flavor first.Under the action of flavouring is with pickling, combinations color and lustre is pleasing, and existing inside and outside time red, and has Bai Litou
It is red and keep true qualities and elegant simple and unsophisticated product, a kind of psychological enjoyment of people is given, the appetite of people is stimulated.Sauce, spiced and stewed food are being cooked
The taste (based on the perfume (or spice) of fragrance) of the sauce, thick gravy that penetrate into inside raw material during system by the taste of raw material itself and gradually is made
With, keep product flavour mellow, it is aromatic strongly fragrant to assail the nostrils.Secondly, practicability is wide, sauce, spiced and stewed food not only can cold food, but also can warm-served food, it is old and young
All preferably, as the cold dish in banquet and pickles, fast food, snack, snacks can be made, it is easy to carry, and be a kind of ideal trip
Swim food.Again, simple for production.As long as sauce, thick gravy is deployed, then by raw material hot plate maturation can, as product is deposited
After putting the regular hour, several rollings are boiled as long as reentering in boiling juice, a few days can be saved again.
Brine in the prior art requires greatly live tanning, more time-consuming, and product can not achieve standardization；
The existing brine in market adds pigment substantially simultaneously, and spiced and stewed food is easy to appear the phenomenon that blacks that is a bit darkish in color after being long placed in, influences product
Appearance.
Summary of the invention
For overcome the deficiencies in the prior art, one of the objects of the present invention is to provide a kind of seasonings of liquid concentrated brine
Juice, it after the dilution can direct stew in soy sauce standardize to realize the rapid of food and drink spiced and stewed food.Concentrated brine seasoning
Juice is in a liquid state at normal temperature, and good mobility can be kept at -25 DEG C, and quality is stablized, do not need to add any anti-corrosion,
With excellent anti-corrosion aroma retaining effect.The concentrated brine baste uses white granulated sugar for raw material, using suitable infusion temperature and
Maillard reaction, the product colour after stew in soy sauce is red strong, and product is long placed in without dimmed blackening.
The second object of the present invention is to provide a kind of preparation method of liquid concentrated brine baste have preparation process
The simple feature of simple and reliable, easy to operate, required equipment.
An object of the present invention adopts the following technical scheme that realization:
A kind of liquid concentrated brine baste, which is characterized in that by the following component preparation of weight percentage
At: white granulated sugar 18-30% shines soy sauce 25-30%, straw mushroom dark soy sauce 10-20%, sodium glutamate 10-20%, edible salt 5- processed
10%, 5 '-the sapidity nucleotide disodium 0.5-1.0%, pig bone element 2-3% extract fragrance 0.5-1.0%, edible essence 0.5-
1.0%, the acid hydrolyzed vegetable protein baste of surplus.
Further, the extraction fragrance includes the following component of weight percentage: anise 10-25%, small
Fennel 15-20%, cortex cinnamomi 10-12%, ginger 5-10%, nutmeg 5-8%, cloves 0.5-1.0%, dried orange peel 1-3%, Chinese prickly ash
10-15%, pericarpium zanthoxyli schinifolii 1.0-2.0%, the cumin of surplus.
Further, the dosage of the white granulated sugar accounts for the 20-30% of all components quality sum.
Further, the dosage of the acid hydrolyzed vegetable protein baste accounts for the 15-26.5% of all components quality sum.
Further, the liquid concentrated brine baste is prepared by the following component of weight percentage:
White granulated sugar 28% shines soy sauce 36% processed, straw mushroom dark soy sauce 20%, sodium glutamate 11%, edible salt 7%, 5 '-the sapidity nucleotide disodiums
0.8%, pig bone element 2.5% extracts fragrance 0.8%, edible essence 0.8%, the acid hydrolyzed vegetable protein baste of surplus.
The second object of the present invention adopts the following technical scheme that realization:
A kind of preparation method of liquid concentrated brine baste, which comprises the following steps:
A, by after the white granulated sugar of formula ratio and solarization soy sauce, acid hydrolyzed vegetable protein baste mixed dissolution, in 100-120
Infusion 2-4 hours at a temperature of DEG C, mixture A is obtained；
B, the straw mushroom dark soy sauce of formula ratio is added in mixture A, 80-100 DEG C at a temperature of continue infusion 1-2 hours,
Obtain mixture B；
C, after the sodium glutamate of formula ratio, edible salt, 5 '-the sapidity nucleotide disodiums, pig bone element being mixed with mixture B,
It stirs, is heated to 85-95 DEG C, maintain 20-25 minutes, obtain mixture C；
D, the edible essence of formula ratio and extraction fragrance are added in mixture C, are sufficiently mixed at 40-60 DEG C
It is even, obtain the semi-finished product of liquid；
E, by the semi-finished product investment packing machine machine of liquid, bagging and packaging is carried out at 40-60 DEG C.
Further, in step a, 115-120 DEG C at a temperature of infusion 2-2.5 hours.
Further, in step b, 90-95 DEG C at a temperature of continue infusion 1.5-2 hours.
Further, it in step d, is sufficiently mixed at 55-60 DEG C uniformly.
Further, in step e, bagging and packaging is carried out at 55-60 DEG C.
Compared with prior art, the beneficial effects of the present invention are:
1, relative to the existing bittern product in market, liquid concentrated brine baste of the invention is by white granulated sugar, solarization sauce processed
Oil, straw mushroom dark soy sauce, sodium glutamate, edible salt, 5 '-the sapidity nucleotide disodiums, pig bone element, extraction fragrance, edible essence, sour water solution
Vegetable protein baste is prepared, and does not add any pigment, and stew in soy sauce product colour is red strong, color can persistently keep 72 hours with
On do not shade nigrescence, well solved the problem of existing market product colour obfuscation blacks, and it is fresh and sweet it is agreeable to the taste, aftertaste is continuous
Length, fragrance are lasting, stable product quality；
2, relative to conventional brine product, liquid concentrated brine baste obtained by the present invention, using supercritical extract
Natural perfume material: anise, fennel seeds, cortex cinnamomi, ginger, nutmeg, cloves, dried orange peel, Chinese prickly ash, pericarpium zanthoxyli schinifolii, cumin, cooperation are meticulous
The edible essence of allotment does not need traditional infusion technique to obtain the fragrant of natural flavor and naturally pleasant voluptuousness, produces
Product good smell；
3, relative to conventional brine product, liquid concentrated brine baste obtained by the present invention, using enzymolysis and extraction
Pig bone element does not need traditional swine bone high-soup infusion, and while guaranteeing brine soup-stock mouthfeel, save human and material resources cost；
4, Optimization of preparation of the present invention processing step and technological parameter, it is easy to operate, it is rationally taken through raw material, technique
With design, the stable product quality produced does not need to add any anti-corrosion or fresh-keeping material can reach existing market production
The fresh-keeping effect of product；
5 liquid concentrated brine bastes prepared by the present invention can use after directly diluting according to a certain percentage, can
The drawbacks of being widely used in chain food and drink, having well solved chain food and drink unstable quality, and effectively save manpower and material resources
Cost.
Specific embodiment
In the following, being described further in conjunction with specific embodiment to the present invention, it should be noted that is do not collided
Under the premise of, new embodiment can be formed between various embodiments described below or between each technical characteristic in any combination.This reality
Apply employed in example to material be commercially available.
A kind of liquid concentrated brine baste is prepared: white granulated sugar 18- by the following component of weight percentage
30%, shine soy sauce 25-30%, straw mushroom dark soy sauce 10-20%, sodium glutamate 10-20%, edible salt 5-10% processed, 5 '-flavor nucleosides
Acid disodium 0.5-1.0%, pig bone element 2-3% extract fragrance 0.5-1.0%, edible essence 0.5-1.0%, the sour water solution of surplus
Vegetable protein baste.
As preferred embodiment, the extraction fragrance includes the following component of weight percentage: anise
10-25%, fennel seeds 15-20%, cortex cinnamomi 10-12%, ginger 5-10%, nutmeg 5-8%, cloves 0.5-1.0%, dried orange peel 1-
3%, Chinese prickly ash 10-15%, pericarpium zanthoxyli schinifolii 1.0-2.0%, the cumin of surplus.
As preferred embodiment, the dosage of the white granulated sugar accounts for the 20-30% of all components quality sum.
As preferred embodiment, the dosage of the acid hydrolyzed vegetable protein baste accounts for all components quality sum
15-26.5%.
As preferred embodiment, the liquid concentrated brine baste by weight percentage following component
Be prepared: white granulated sugar 28% shines soy sauce 36% processed, straw mushroom dark soy sauce 20%, sodium glutamate 11%, edible salt 7%, 5 '-flavor
Disodium 5 '-ribonucleotide 0.8%, pig bone element 2.5% extract fragrance 0.8%, edible essence 0.8%, the acid hydrolyzed vegetable protein of surplus
Baste.
As preferred embodiment, shining soy sauce processed can be selected from the solarization of for example rich seasoned food Co., Ltd production in Guangzhou
Soy sauce processed.Straw mushroom dark soy sauce can be selected from the straw mushroom dark soy sauce of Foshan Haitian Seasoning Co., Ltd.'s production.
A kind of preparation method of liquid concentrated brine baste, comprising the following steps:
A, by after the white granulated sugar of formula ratio and solarization soy sauce, acid hydrolyzed vegetable protein baste mixed dissolution, in 100-120
Infusion 2-4 hours at a temperature of DEG C, mixture A is obtained；
B, the straw mushroom dark soy sauce of formula ratio is added in mixture A, 80-100 DEG C at a temperature of continue infusion 1-2 hours,
Obtain mixture B；
C, after the sodium glutamate of formula ratio, edible salt, 5 '-the sapidity nucleotide disodiums, pig bone element being mixed with mixture B,
It stirs, is heated to 85-95 DEG C, maintain 20-25 minutes, obtain mixture C；
D, the edible essence of formula ratio and extraction fragrance are added in mixture C, are sufficiently mixed at 40-60 DEG C
It is even, obtain the semi-finished product of liquid；
E, by the semi-finished product investment packing machine machine of liquid, bagging and packaging is carried out at 40-60 DEG C.
As preferred embodiment, in step a, 115-120 DEG C at a temperature of infusion 2-2.5 hours.Less than 2 hours
Then color is not red strong enough, the then overreact more than 3 hours, and color is partially dark.
As preferred embodiment, in step b, 90-95 DEG C at a temperature of continue infusion 1.5-2 hours.Less than 1.5
Hour, then color was not red strong enough, the then overreact more than 2 hours, and color is partially dark.
As preferred embodiment, in step d, it is sufficiently mixed at 55-60 DEG C uniformly.It designs, can guarantee in this way
The reasonable minimum heat loss of flavors and fragrances.
As preferred embodiment, in step e, bagging and packaging is carried out at 55-60 DEG C.It designs in this way, keeps certain
Temperature copies packaging process bacterial reproduction.
It is specific embodiment of the present invention below, used raw material, equipment etc. remove special limit in the following embodiments
It can be obtained by buying pattern outside fixed.
Embodiment 1:
A kind of liquid concentrated brine baste is prepared: white granulated sugar by the following component of weight percentage
28%, solarization soy sauce 28% processed, straw mushroom dark soy sauce 12%, sodium glutamate 10%, edible salt 6%, 5 '-the sapidity nucleotide disodiums 0.6%,
Pig bone element 2.5% extracts fragrance 0.8%, edible essence 0.5%, the acid hydrolyzed vegetable protein baste of surplus.
A kind of preparation method of liquid concentrated brine baste, comprising the following steps:
A, by after the white granulated sugar of formula ratio and solarization soy sauce, acid hydrolyzed vegetable protein baste mixed dissolution, in 100-120
Infusion 2-3 hours at a temperature of DEG C, mixture A is obtained；
B, the straw mushroom dark soy sauce of formula ratio is added in mixture A, 80-100 DEG C at a temperature of to continue infusion 1.5-2 small
When, obtain mixture B；
C, after the sodium glutamate of formula ratio, edible salt, 5 '-the sapidity nucleotide disodiums, pig bone element being mixed with mixture B,
It stirs, is heated to 85-95 DEG C, maintain 20-25 minutes, obtain mixture C；
D, the edible essence of formula ratio and extraction fragrance are added in mixture C, are sufficiently mixed at 55-60 DEG C
It is even, obtain the semi-finished product of liquid；
E, by the semi-finished product investment packing machine machine of liquid, bagging and packaging is carried out at 55-60 DEG C.
Embodiment 2:
A kind of liquid concentrated brine baste is prepared: white granulated sugar by the following component of weight percentage
25%, solarization soy sauce 28% processed, straw mushroom dark soy sauce 18%, sodium glutamate 12%, edible salt 6%, 5 '-the sapidity nucleotide disodiums 0.8%,
Pig bone element 2% extracts fragrance 0.7%, edible essence 0.6%, the acid hydrolyzed vegetable protein baste of surplus.
A kind of preparation method of liquid concentrated brine baste, comprising the following steps:
A, by after the white granulated sugar of formula ratio and solarization soy sauce, acid hydrolyzed vegetable protein baste mixed dissolution, in 110-120
Infusion 2-3 hours at a temperature of DEG C, mixture A is obtained；
B, the straw mushroom dark soy sauce of formula ratio is added in mixture A, 80-100 DEG C at a temperature of to continue infusion 1.5-2 small
When, obtain mixture B；
C, after the sodium glutamate of formula ratio, edible salt, 5 '-the sapidity nucleotide disodiums, pig bone element being mixed with mixture B,
It stirs, is heated to 85-95 DEG C, maintain 20-25 minutes, obtain mixture C；
D, the edible essence of formula ratio and extraction fragrance are added in mixture C, are sufficiently mixed at 55-60 DEG C
It is even, obtain the semi-finished product of liquid；
E, by the semi-finished product investment packing machine machine of liquid, bagging and packaging is carried out at 55-60 DEG C.
Embodiment 3:
A kind of liquid concentrated brine baste is prepared: white granulated sugar by the following component of weight percentage
28%, solarization soy sauce 26% processed, straw mushroom dark soy sauce 20%, sodium glutamate 11%, edible salt 7%, 5 '-the sapidity nucleotide disodiums 0.8%,
Pig bone element 2.5% extracts fragrance 0.8%, edible essence 0.8%, the acid hydrolyzed vegetable protein baste of surplus.
A kind of preparation method of liquid concentrated brine baste, comprising the following steps:
A, by after the white granulated sugar of formula ratio and solarization soy sauce, acid hydrolyzed vegetable protein baste mixed dissolution, in 115-120
Infusion 2-2.5 hours at a temperature of DEG C, mixture A is obtained；
B, the straw mushroom dark soy sauce of formula ratio is added in mixture A, 90-95 DEG C at a temperature of continue infusion 1.5-2 hours,
Obtain mixture B；
C, after the sodium glutamate of formula ratio, edible salt, 5 '-the sapidity nucleotide disodiums, pig bone element being mixed with mixture B,
It stirs, is heated to 85-95 DEG C, maintain 20-25 minutes, obtain mixture C；
D, the edible essence of formula ratio and extraction fragrance are added in mixture C, are sufficiently mixed at 55-60 DEG C
It is even, obtain the semi-finished product of liquid；
E, by the semi-finished product investment packing machine machine of liquid, bagging and packaging is carried out at 55-60 DEG C.
Performance detection:
One, liquid concentrated brine baste obtained by embodiment 1-3 is applied in chain restaurant production, specific steps
It is as follows: liquid concentrated brine baste is made an addition in drinking water by 20%, it is boiled, it is straight after the pig ear after wash clean to be crossed to water
Bubble is connect in dilution brine, being kept for 60 degrees Celsius can be prepared by brine pig for 30 minutes, and product appearance is ruddy, and give off a strong fragrance association
It adjusts, mouthfeel is pleasant.
Two, product sensory is evaluated
Respectively with the liquid concentrated brine baste and commercially available bittern comparative example 1, comparative example 2 of embodiment 1-3 preparation
It makes brine pig ear and carries out sensory evaluation, test result is referring to table 1- table 2.
The sensory evaluation criteria of 1 spiced and stewed food of table
The sense organ evaluation result of table 2 embodiment 1-3 and comparative example 1-2
From table 1-2 it can be seen that liquid concentrated brine baste prepared by the present invention fresh and sweet, color, flavor and
Scoring all with higher, is much better than commercially available bittern in terms of salinity.This explanation: the present invention is by optimizing concentrated brine
Combination, the configuration especially to make soy sauce with white granulated sugar and edible essence not only make liquid concentrated brine baste obtained
With strong brine meat Flavor, the color of concentrated brine is also controlled well, and can making its spiced and stewed food, not only mouthfeel is happy
People, fragrance coordination is strong, while it is red strong to guarantee spiced and stewed food color, and keeps non-discolouring for quite a long time.To well
It solves brine product color and is easy the industry problems that obfuscation blacks, guarantee that quality is stablized out.
The color comparator of embodiment 1-3 and comparative example 1-2 in 3 spiced and stewed food different storage time of table are evaluated and tested
As can be seen from Table 3: after 72 hours storage times, liquid concentrated brine tune prepared by the present invention
Taste juice still keeps very high scoring in terms of color, and defective mode has then been presented in commercially available brine, color blackening has occurred
Bad phenomenon.And the reason of causing this result is mainly: 1. commercially available bittern mainly uses burnt sugar coloring to mix colours, through too long
After time infusion, burnt sugar coloring gradually becomes blackening.2. the present invention is by white granulated sugar and makes soy sauce, beauty is carried out by special process
Maillard reaction and obtain strong red, concentrated brine baste reacts during stew in soy sauce after supervention, so obtain it is stable strengthen it is red
Color spiced and stewed food.Significantly improve after spiced and stewed food is long placed in be a bit darkish in color, black influence appearance the problem of.
The above embodiment is only the preferred embodiment of the present invention, and the scope of protection of the present invention is not limited thereto,
The variation and replacement for any unsubstantiality that those skilled in the art is done on the basis of the present invention belong to institute of the present invention
Claimed range.
Claims (10)
1. a kind of liquid concentrated brine baste, which is characterized in that be prepared by the following component of weight percentage:
White granulated sugar 18-30% shines soy sauce 25-30%, straw mushroom dark soy sauce 10-20%, sodium glutamate 10-20%, edible salt 5-10% processed,
5 '-the sapidity nucleotide disodium 0.5-1.0%, pig bone element 2-3% extract fragrance 0.5-1.0%, edible essence 0.5-1.0%, remaining
The acid hydrolyzed vegetable protein baste of amount.
2. liquid concentrated brine baste as described in claim 1, which is characterized in that including weight percentage as
Lower component: anise 10-25%, fennel seeds 15-20%, cortex cinnamomi 10-12%, ginger 5-10%, nutmeg 5-8%, cloves
0.5-1.0%, dried orange peel 1-3%, Chinese prickly ash 10-15%, pericarpium zanthoxyli schinifolii 1.0-2.0%, the cumin of surplus.
3. liquid concentrated brine baste as described in claim 1, which is characterized in that the dosage of the white granulated sugar accounts for all groups
Divide the 20-30% of quality sum.
4. liquid concentrated brine baste as described in claim 1, which is characterized in that the acid hydrolyzed vegetable protein baste
Dosage account for the 15-26.5% of all components quality sum.
5. liquid concentrated brine baste as described in claim 1, which is characterized in that the liquid concentrated brine baste by
The following component of weight percentage is prepared: white granulated sugar 28%, shines soy sauce 36% processed, straw mushroom dark soy sauce 20%, paddy ammonia
Sour sodium 11%, edible salt 7%, 5 '-the sapidity nucleotide disodiums 0.8%, pig bone element 2.5% extract fragrance 0.8%, edible essence
0.8%, the acid hydrolyzed vegetable protein baste of surplus.
6. a kind of preparation method of the liquid concentrated brine baste as described in claim 1-5 any one, which is characterized in that
The following steps are included:
A, by after the white granulated sugar of formula ratio and solarization soy sauce, acid hydrolyzed vegetable protein baste mixed dissolution, at 100-120 DEG C
At a temperature of infusion 2-4 hours, obtain mixture A；
B, the straw mushroom dark soy sauce of formula ratio is added in mixture A, 80-100 DEG C at a temperature of continue infusion 1-2 hours, obtain
Mixture B；
C, after mixing the sodium glutamate of formula ratio, edible salt, 5 '-the sapidity nucleotide disodiums, pig bone element with mixture B, sufficiently
It stirs evenly, is heated to 85-95 DEG C, maintain 20-25 minutes, obtain mixture C；
D, the edible essence of formula ratio and extraction fragrance are added in mixture C, are sufficiently mixed uniformly, obtain at 40-60 DEG C
To the semi-finished product of liquid；
E, by the semi-finished product investment packing machine machine of liquid, bagging and packaging is carried out at 40-60 DEG C.
7. the preparation method of liquid concentrated brine baste as claimed in claim 6, which is characterized in that in step a, in 115-
Infusion 2-2.5 hours at a temperature of 120 DEG C.
8. the preparation method of liquid concentrated brine baste as claimed in claim 6, which is characterized in that in step b, in 90-
Continue infusion 1.5-2 hours at a temperature of 95 DEG C.
9. the preparation method of liquid concentrated brine baste as claimed in claim 6, which is characterized in that in step d, in 55-
It is sufficiently mixed at 60 DEG C uniformly.
10. the preparation method of liquid concentrated brine baste as claimed in claim 6, which is characterized in that in step e, in 55-
Bagging and packaging is carried out at 60 DEG C.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112120202A (en) * | 2020-09-22 | 2020-12-25 | 广东雅道生物科技有限公司 | Ultrasonic wave oil-in-water system synergistic extraction method of plant effective ingredients and method for preparing compound seasoning for brine by using same |
| CN114680225A (en) * | 2020-12-31 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Method for reducing or eliminating acid hydrolysis plant protein liquid sediment |
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| CN114680225A (en) * | 2020-12-31 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Method for reducing or eliminating acid hydrolysis plant protein liquid sediment |
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