CN110140931A - A kind of flavor of hot concentration thick gravy and preparation method thereof - Google Patents
A kind of flavor of hot concentration thick gravy and preparation method thereof Download PDFInfo
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- CN110140931A CN110140931A CN201910470021.2A CN201910470021A CN110140931A CN 110140931 A CN110140931 A CN 110140931A CN 201910470021 A CN201910470021 A CN 201910470021A CN 110140931 A CN110140931 A CN 110140931A
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- thick gravy
- flavor
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- 235000013882 gravy Nutrition 0.000 title claims abstract description 43
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 31
- 235000019634 flavors Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 72
- 239000000341 volatile oil Substances 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000004615 ingredient Substances 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 21
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 16
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 16
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 16
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 15
- 235000019202 steviosides Nutrition 0.000 claims abstract description 15
- 241000287828 Gallus gallus Species 0.000 claims abstract description 14
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 14
- 235000012054 meals Nutrition 0.000 claims abstract description 14
- 235000015277 pork Nutrition 0.000 claims abstract description 14
- 229940013618 stevioside Drugs 0.000 claims abstract description 14
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000014102 seafood Nutrition 0.000 claims abstract description 13
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 12
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 12
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 12
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 11
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 11
- 239000002304 perfume Substances 0.000 claims abstract description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 59
- 239000008158 vegetable oil Substances 0.000 claims description 59
- 240000008574 Capsicum frutescens Species 0.000 claims description 34
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 25
- 235000002566 Capsicum Nutrition 0.000 claims description 24
- 239000001390 capsicum minimum Substances 0.000 claims description 24
- 239000003921 oil Substances 0.000 claims description 14
- 235000019198 oils Nutrition 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 12
- 238000000605 extraction Methods 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 8
- 239000000084 colloidal system Substances 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 6
- 238000002372 labelling Methods 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 abstract description 11
- 235000013599 spices Nutrition 0.000 abstract description 11
- 235000013547 stew Nutrition 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 6
- 235000013372 meat Nutrition 0.000 abstract description 5
- 238000010025 steaming Methods 0.000 abstract description 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 9
- 235000013305 food Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000012424 soybean oil Nutrition 0.000 description 5
- 239000003549 soybean oil Substances 0.000 description 5
- 235000013622 meat product Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 244000086443 Craterellus fallax Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 230000001427 coherent effect Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002777 nucleoside Substances 0.000 description 1
- 125000003835 nucleoside group Chemical group 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- 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
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses a kind of flavor of hot concentration thick gravy, it is related to thick gravy and preparation process, ingredient includes following raw material: potassium sorbate, Angel Yeast, stevioside, fennel powder, ground cinnamon, Radix Glycyrrhizae, pericarpium zanthoxyli bungeani powder, India's chilli powder, spicy essential oil, water, edible salt, monosodium glutamate powder, I+G, specially fresh element, powder of pork, chicken meal, seafood powder, deep perfume (or spice).To need brewed or marinated meat be put into wherein impregnate after can be decocted, fry, bake, steaming, the techniques such as stew in soy sauce, spicy fresh perfume (or spice), mellow in taste.
Description
Technical field
The present invention relates to thick gravy and preparation processes, and thick gravy and its preparation side is concentrated more particularly, to a kind of flavor of hot
Method.
Background technique
Current meat stew in soy sauce is to add salt, sugar, monosodium glutamate, spice etc. in water to carry out heating stew in soy sauce, this stew in soy sauce side
For formula generally by the way of high-temperature heating, the stew in soy sauce time is long, and temperature is high, and volatile aroma is fast during stew in soy sauce, the marinating method
The stewed meat products of preparation are prepared food, are generally not suitable for further processing；And daily the processing such as decocted, fried, being baked, being steamed to meat
When, product can generally be carried out brewed or marinated, and directly add spice and be difficult to tasty, needing to develop one kind can be to meat
Product carries out brewed or marinated thick gravy.
Chinese patent literature (publication number CN107307375A) discloses a kind of concentration thick gravy composition and its preparation process.It should
Contain spice, edible salt, soy sauce, burnt sugar coloring, white granulated sugar, Monascus color, 5 '-flavor nucleosides in the concentration thick gravy composition of invention
Acid disodium, potassium sorbate and sodium glutamate.The concentration thick gravy composition of the invention saves the fragrance in spice to greatest extent
Substance solves the problems, such as that existing flavouring is many kinds of, dosage is difficult to grasp；Spice and other compositions in the invention is mixed
Conjunction prepares thick gravy and is easy layering, is not easy tasty.
Chinese patent literature (publication number CN109601947 A) discloses a kind of preparation method of food processing thick gravy, warp
It crosses the selection of raw material, fry oil, sugar cook and stew in soy sauce step, complete the preparation of food processing thick gravy；The invention is by various raw materials
Included fragrance surface obtains incisively and vividly, and mouthfeel greatly promotes, and obtained thick gravy is used as halogen material, improves the utilization of fragrance
Rate, embodies the value of fragrance, and manufacturing process undopes any artificial synthetics, and Environmental Safety is non-hazardous, and fragrance select compared with
Horn of plenty, nutritive value are high, meanwhile, by the addition of dried scallop, peeled shrimp these marine products, the mouthfeel of thick gravy is improved, and add
Some Chinese medicines are added, have greatly improved the health-care efficacy of thick gravy, sufficiently mixed medicinal material with food, has realized real
Tonic；The invention thick gravy is only applicable to the stew in soy sauce of prepared food.
Summary of the invention
In view of this, in view of the deficiencies of the prior art, it is an object of the present invention to provide a kind of flavor of hot, and thick gravy is concentrated, will
Need brewed or marinated meat be put into wherein impregnate after can be decocted, fry, bake, steaming, the techniques such as stew in soy sauce, spicy fresh perfume (or spice), mouth
Feel mellow.
In order to achieve the above objectives, the invention adopts the following technical scheme:
A kind of flavor of hot concentration thick gravy, ingredient includes the raw material of following parts by weight: 0.08-0.12 parts of potassium sorbate, Angel
0.08-0.12 parts of yeast, 0.08-0.12 parts of stevioside, 0.25-0.35 parts of fennel powder, 0.15-0.25 parts of ground cinnamon, Radix Glycyrrhizae
0.45-0.55 parts, 1.2-1.8 parts of pericarpium zanthoxyli bungeani powder, chilli powder 1.8-2.3 parts of India, essential oil 1.2-1.8 parts spicy, water 31-32
Part, 32-38 parts of edible salt, 5.5-6.5 parts of monosodium glutamate powder, 0.8-1.2 parts of I+G, 2.8-3.2 parts of specially fresh element, powder of pork 4.5-5.5
Part, 4.5-5.5 parts of chicken meal, 2.5-3.5 parts of seafood powder, deep 3.5-4.5 parts of perfume.
Further, the ingredient includes the raw material of following parts by weight: 0.1 part of potassium sorbate, 0.1 part of Angel Yeast,
0.1 part of stevioside, 0.3 part of fennel powder, 0.2 part of ground cinnamon, 0.5 part of Radix Glycyrrhizae, 1.5 parts of pericarpium zanthoxyli bungeani powder, India's chilli powder 2.0
Part, 1.5 parts of spicy essential oil, 31.7 parts of water, 35 parts of edible salt, 6.0 parts of monosodium glutamate powder, 1.0 parts of I+G, specially fresh plain 3.0 parts, powder of pork
5.0 parts, it is 5.0 parts of chicken meal, 3.0 parts of seafood powder, fragrant 4.0 parts deep.
Further, the spicy essential oil is prepared from the following raw materials in parts by weight:
(1) ingredient: 1-3 parts of Chinese prickly ash, 1-3 parts of capsicum, 6-15 parts of vegetable oil；
(2) after Chinese prickly ash and Capsicum crushing, 30-40min is impregnated with 3-4 times of water, is subsequently placed in vacuum tank and vacuumizes, maintains 10-
15min is passed through 50% vegetable oil, impregnates 30-40min, restores atmospheric pressure, then ultrasonic wave extraction 30min filters out filter residue；
(3) remaining 50% vegetable oil is heated to 120-135 DEG C, frying in vegetable oil then is added in filter residue, until moisture in material
Fried dry, then fire envelope in pass, which is boiled in a covered pot over a slow fire to oil temperature, is down to room temperature, and vegetable oil merges with the vegetable oil in step (2) after filtering, obtains spicy essence
Oil.
Further, vacuum degree is 0.08-0.09Mpa in the step (2), and temperature is 50-60 DEG C in vacuum tank.
A kind of preparation method of flavor of hot concentration thick gravy, comprising the following steps:
1) precise potassium sorbate, Angel Yeast and stevioside, are poured into water and stir evenly；
2) unclassified stores in addition to spicy essential oil is successively weighed again pour into the mixed liquor in step 1) stir evenly；
3) spicy essential oil is added after the above material stirring is uniform again, is again stirring for uniformly；
4) it crosses after colloid mill and successively packs labeling, radiation sterilizing processing, obtain product.
Further, 300 meshes are crossed after crossing colloid mill, collect screenings.
The beneficial effects of the present invention are:
1, the present invention, which disclose a kind of flavor of hot thick gravy is concentrated using the slurry partial size after colloid mill homogeneous less than 50 μm, is in
The uniform suspension of rufous, when use, are uniformly mixed with water by weight 1:9, then will need brewed or marinated meat ratio
Such as pork, duck, which are put into, wherein impregnates 30-50min, i.e., with the flavour of spicy fresh perfume, then decocted, fried again, baked, steamed,
The techniques such as stew in soy sauce.
2, fennel seeds, cortex cinnamomi, Chinese prickly ash and chilli powder and spicy essence are added in flavor of hot of the invention concentration thick gravy
Oil etc., for adjusting out spicy strong mouthfeel, and the addition one of monosodium glutamate powder, specially fresh element, powder of pork, chicken meal and seafood powder etc.
Aspect increases the delicious mouthfeel of multiplicity, and can further increase the stereovision of the mellow sense of flavor；And a small amount of Angel Yeast energy
Further deodorization is rendered palatable, and the delicious mouthfeel of thick gravy is increased.
3, the spicy essential oil wherein added is prepared using Chinese prickly ash, capsicum, vegetable oil, wherein Chinese prickly ash and Capsicum crushing
First be soaked in water afterwards, be placed in vacuum tank, vacuumize and maintain a period of time, make Chinese prickly ash and capsicum organize in air
Volume is expanded and is escaped rapidly, is increased the permeability of Chinese prickly ash and capsicum cell, is then passed to vegetable oil, enable vegetable oil
It immerses in Chinese prickly ash and capsicum tissue, is conducive to the extraction of fragrant pungent ingredient in Chinese prickly ash capsicum.
Chinese prickly ash and capsicum after ultrasonic wave extraction, can not only be by spicy ingredient remaining in Chinese prickly ash capsicum using frying
It extracts, and the degradation of the grease of high temperature, caramelization and special oil can be generated in vegetable oil with reacting for spice
Fried fragrance, further increases the flavor of the spicy oil of the present invention, and carries out stewing system using residual temperature after frying, greatly reduces fragrance component
Volatilization and waste, be dissolved in fragrance component preferably in vegetable oil in closed space, make spicy essential oil and give off a strong fragrance.
Specific embodiment
The invention will be further described With reference to embodiment.
Steviol glycoside, the potassium sorbate etc. used in the present invention meets GB30616 essence for food standard, and the present invention
Specially fresh element, powder of pork, chicken meal, seafood powder and the deep perfume of middle use are that the Dongguan City Kai Xin Food Co., Ltd used mentions
It supplies, model is respectively KXF1110 specially fresh element, KXF1110 powder of pork, KXF1103 chicken meal and the deep perfume (or spice) of KXF1125.
Embodiment 1
A kind of flavor of hot concentration thick gravy, ingredient includes the raw material of following parts by weight: 0.08 part of potassium sorbate, Angel Yeast
0.12 part, 0.08 part of stevioside, 0.35 part of fennel powder, 0.15 part of ground cinnamon, 0.55 part of Radix Glycyrrhizae, 1.2 parts of pericarpium zanthoxyli bungeani powder, India
1.8 parts of chilli powder, 1.2 parts of spicy essential oil, 31 parts of water, 38 parts of edible salt, 6.5 parts of monosodium glutamate powder, 0.8 part of I+G, specially fresh element 2.8
It is part, 5.5 parts of powder of pork, 4.5 parts of chicken meal, 2.5 parts of seafood powder, fragrant 3.5 parts deep.
Wherein spicy essential oil is prepared from the following raw materials in parts by weight:
(1) ingredient: 1 part of Chinese prickly ash, 1 part of capsicum, 6 parts of vegetable oil, wherein vegetable oil is soybean oil；
(2) after Chinese prickly ash and Capsicum crushing, 40min is impregnated with 3 times of water, are subsequently placed in vacuum tank, being evacuated to vacuum degree is
0.08Mpa, control vacuum tank temperature are 50 DEG C, maintain 15min, are passed through half i.e. 50% vegetable oil, impregnate 40min, restore big
Air pressure, ultrasonic wave extraction 30min, wherein the power of ultrasonic wave is 500w, then filters out filter residue；
(3) remaining 50% vegetable oil is heated to 120 DEG C, and frying in vegetable oil then is added in filter residue, until moisture is fried in material
Dry, then fire envelope in pass, which is boiled in a covered pot over a slow fire to oil temperature, is down to room temperature, and vegetable oil merges with the vegetable oil in step (2) after filtering, obtains spicy essential oil.
A kind of preparation method of flavor of hot concentration thick gravy, comprising the following steps:
1) precise potassium sorbate, Angel Yeast and stevioside, are poured into water and stir evenly；
2) unclassified stores in addition to spicy essential oil is successively weighed again pour into the mixed liquor in step 1) stir evenly；
3) spicy essential oil is added after the above material stirring is uniform again, is again stirring for uniformly；
4) colloid mill is crossed, the roll flute gap of colloid mill is 5 μm, crosses 300 meshes, and screenings successively packs labeling, at radiation sterilizing
Reason, obtains product.
Embodiment 2
A kind of flavor of hot concentration thick gravy, ingredient includes the raw material of following parts by weight: 0.09 part of potassium sorbate, Angel Yeast
0.11 part, 0.09 part of stevioside, 0.32 part of fennel powder, 0.18 part of ground cinnamon, 0.52 part of Radix Glycyrrhizae, 1.4 parts of pericarpium zanthoxyli bungeani powder, India
1.9 parts of chilli powder, 1.3 parts of spicy essential oil, 31.5 parts of water, 37 parts of edible salt, 6.4 parts of monosodium glutamate powder, 0.8 part of I+G, specially fresh element 2.9
It is part, 5.2 parts of powder of pork, 4.6 parts of chicken meal, 2.6 parts of seafood powder, fragrant 3.6 parts deep.
Wherein spicy essential oil is prepared from the following raw materials in parts by weight:
(1) ingredient: 1 part of Chinese prickly ash, 2 parts of capsicum, 8 parts of vegetable oil, wherein vegetable oil is soybean oil；
(2) after Chinese prickly ash and Capsicum crushing, 40min is impregnated with 3 times of water, are subsequently placed in vacuum tank, being evacuated to vacuum degree is
0.08Mpa, control vacuum tank temperature are 50 DEG C, maintain 15min, are passed through half i.e. 50% vegetable oil, impregnate 40min, restore big
Air pressure, ultrasonic wave extraction 30min, wherein the power of ultrasonic wave is 500w, then filters out filter residue；
(3) remaining 50% vegetable oil is heated to 120 DEG C, and frying in vegetable oil then is added in filter residue, until moisture is fried in material
Dry, then fire envelope in pass, which is boiled in a covered pot over a slow fire to oil temperature, is down to room temperature, and vegetable oil merges with the vegetable oil in step (2) after filtering, obtains spicy essential oil.
The preparation method that thick gravy is concentrated in flavor of hot is same as Example 1.
Embodiment 3
A kind of flavor of hot concentration thick gravy, ingredient includes the raw material of following parts by weight: 0.11 part of potassium sorbate, Angel Yeast
0.1 part, 0.1 part of stevioside, 0.3 part of fennel powder, 0.19 part of ground cinnamon, 0.51 part of Radix Glycyrrhizae, 1.6 parts of pericarpium zanthoxyli bungeani powder, India it is peppery
2.1 parts of green pepper powder, 1.4 parts of spicy essential oil, 31.6 parts of water, 36 parts of edible salt, 6.2 parts of monosodium glutamate powder, 0.9 part of I+G, specially fresh element 3.0
It is part, 5.1 parts of powder of pork, 4.8 parts of chicken meal, 2.8 parts of seafood powder, fragrant 3.8 parts deep.
Wherein spicy essential oil is prepared from the following raw materials in parts by weight:
(1) ingredient: 2 parts of Chinese prickly ash, 2 parts of capsicum, 12 parts of vegetable oil, wherein vegetable oil is soybean oil；
(2) after Chinese prickly ash and Capsicum crushing, 35min is impregnated with 3.5 times of water, are subsequently placed in vacuum tank, being evacuated to vacuum degree is
0.085Mpa, control vacuum tank temperature are 55 DEG C, maintain 14min, are passed through half i.e. 50% vegetable oil, impregnate 35min, restore
Atmospheric pressure, ultrasonic wave extraction 30min, wherein the power of ultrasonic wave is 500w, then filters out filter residue；
(3) remaining 50% vegetable oil is heated to 130 DEG C, and frying in vegetable oil then is added in filter residue, until moisture is fried in material
Dry, then fire envelope in pass, which is boiled in a covered pot over a slow fire to oil temperature, is down to room temperature, and vegetable oil merges with the vegetable oil in step (2) after filtering, obtains spicy essential oil.
The preparation method that thick gravy is concentrated in flavor of hot is same as Example 1.
Embodiment 4
A kind of flavor of hot concentration thick gravy, ingredient includes the raw material of following parts by weight: 0.1 part of potassium sorbate, Angel Yeast 0.1
Part, 0.1 part of stevioside, 0.3 part of fennel powder, 0.2 part of ground cinnamon, 0.5 part of Radix Glycyrrhizae, 1.5 parts of pericarpium zanthoxyli bungeani powder, India's chilli powder
2.0 parts, 1.5 parts of spicy essential oil, 31.7 parts of water, 35 parts of edible salt, 6.0 parts of monosodium glutamate powder, 1.0 parts of I+G, specially fresh plain 3.0 parts, pig
It is 5.0 parts of digested tankage, 5.0 parts of chicken meal, 3.0 parts of seafood powder, fragrant 4.0 parts deep.
Wherein spicy essential oil is prepared from the following raw materials in parts by weight:
(1) ingredient: 2 parts of Chinese prickly ash, 2 parts of capsicum, 12 parts of vegetable oil, wherein vegetable oil is soybean oil；
(2) after Chinese prickly ash and Capsicum crushing, 35min is impregnated with 3.5 times of water, are subsequently placed in vacuum tank, being evacuated to vacuum degree is
0.085Mpa, control vacuum tank temperature are 55 DEG C, maintain 13min, are passed through half i.e. 50% vegetable oil, impregnate 35min, restore
Atmospheric pressure, ultrasonic wave extraction 30min, wherein the power of ultrasonic wave is 500w, then filters out filter residue；
(3) remaining 50% vegetable oil is heated to 130 DEG C, and frying in vegetable oil then is added in filter residue, until moisture is fried in material
Dry, then fire envelope in pass, which is boiled in a covered pot over a slow fire to oil temperature, is down to room temperature, and vegetable oil merges with the vegetable oil in step (2) after filtering, obtains spicy essential oil.
The preparation method that thick gravy is concentrated in flavor of hot is same as Example 1.
Embodiment 5
A kind of flavor of hot concentration thick gravy, ingredient includes the raw material of following parts by weight: 0.1 part of potassium sorbate, Angel Yeast
0.09 part, 0.11 part of stevioside, 0.28 part of fennel powder, 0.18 part of ground cinnamon, 0.48 part of Radix Glycyrrhizae, 1.7 parts of pericarpium zanthoxyli bungeani powder, India
2.2 parts of chilli powder, 1.6 parts of spicy essential oil, 31.8 parts of water, 33 parts of edible salt, 5.8 parts of monosodium glutamate powder, 1.1 parts of I+G, specially fresh element 3.1
It is part, 4.8 parts of powder of pork, 5.2 parts of chicken meal, 3.2 parts of seafood powder, fragrant 4.2 parts deep.
Wherein spicy essential oil is prepared from the following raw materials in parts by weight:
(1) ingredient: 3 parts of Chinese prickly ash, 3 parts of capsicum, 15 parts of vegetable oil, wherein vegetable oil is soybean oil；
(2) after Chinese prickly ash and Capsicum crushing, 30min is impregnated with 4 times of water, are subsequently placed in vacuum tank, being evacuated to vacuum degree is
0.09Mpa, control vacuum tank temperature are 60 DEG C, maintain 12min, are passed through half i.e. 50% vegetable oil, impregnate 30min, restore big
Air pressure, ultrasonic wave extraction 30min, wherein the power of ultrasonic wave is 500w, then filters out filter residue；
(3) remaining 50% vegetable oil is heated to 135 DEG C, and frying in vegetable oil then is added in filter residue, until moisture is fried in material
Dry, then fire envelope in pass, which is boiled in a covered pot over a slow fire to oil temperature, is down to room temperature, and vegetable oil merges with the vegetable oil in step (2) after filtering, obtains spicy essential oil.
The preparation method that thick gravy is concentrated in flavor of hot is same as Example 1.
Embodiment 6
A kind of flavor of hot concentration thick gravy, ingredient includes the raw material of following parts by weight: 0.12 part of potassium sorbate, Angel Yeast
0.08 part, 0.12 part of stevioside, 0.25 part of fennel powder, 0.15 part of ground cinnamon, 0.45 part of Radix Glycyrrhizae, 1.8 parts of pericarpium zanthoxyli bungeani powder, India
2.3 parts of chilli powder, 1.8 parts of spicy essential oil, 32 parts of water, 32 parts of edible salt, 5.5 parts of monosodium glutamate powder, 1.2 parts of I+G, specially fresh element 3.2
It is part, 4.5 parts of powder of pork, 5.5 parts of chicken meal, 3.5 parts of seafood powder, fragrant 4.5 parts deep.
Wherein spicy essential oil is prepared from the following raw materials in parts by weight:
(1) ingredient: 2 parts of Chinese prickly ash, 1 part of capsicum, 15 parts of vegetable oil, wherein vegetable oil is palm oil；
(2) after Chinese prickly ash and Capsicum crushing, 30min is impregnated with 4 times of water, are subsequently placed in vacuum tank, being evacuated to vacuum degree is
0.09Mpa, control vacuum tank temperature are 60 DEG C, maintain 10min, are passed through half i.e. 50% vegetable oil, impregnate 30min, restore big
Air pressure, ultrasonic wave extraction 30min, wherein the power of ultrasonic wave is 500w, then filters out filter residue；
(3) remaining 50% vegetable oil is heated to 135 DEG C, and frying in vegetable oil then is added in filter residue, until moisture is fried in material
Dry, then fire envelope in pass, which is boiled in a covered pot over a slow fire to oil temperature, is down to room temperature, and vegetable oil merges with the vegetable oil in step (2) after filtering, obtains spicy essential oil.
The preparation method that thick gravy is concentrated in flavor of hot is same as Example 1.
Organoleptic analysis's test
The composition of personnel evaluation group for learning sensory evaluation by 10 evaluates the product of embodiment 1-6 preparation, finally
Scoring is average value.
The sensory evaluation index of 1 thick gravy of table
2 embodiment 1-6 sensory evaluation scores of table
The sensory evaluation scores of the thick gravy of 1-6 of embodiment of the present invention preparation are greater than 90, are the uniform suspension of rufous, spicy fresh perfume (or spice),
Mellow in taste assigns the mouthfeel of the spicy fresh perfume of meat products for brewed or marinated meat products.
Total arsenic≤0.2mg/kg in product, lead≤1.0mg/kg, pathogenic bacteria are not detected, and coherent detection index meets
The relevant criterion of NYT901-2011.
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, this field is common
Other modifications or equivalent replacement that technical staff makes technical solution of the present invention, without departing from technical solution of the present invention
Spirit and scope, be intended to be within the scope of the claims of the invention.
Claims (6)
1. thick gravy is concentrated in a kind of flavor of hot, it is characterised in that: ingredient includes the raw material of following parts by weight: potassium sorbate
0.08-0.12 parts, 0.08-0.12 parts of Angel Yeast, 0.08-0.12 parts of stevioside, 0.25-0.35 parts of fennel powder, ground cinnamon
0.15-0.25 parts, 0.45-0.55 parts of Radix Glycyrrhizae, 1.2-1.8 parts of pericarpium zanthoxyli bungeani powder, chilli powder 1.8-2.3 parts of India, spicy essential oil
1.2-1.8 parts, 31-32 parts of water, 32-38 parts of edible salt, 5.5-6.5 parts of monosodium glutamate powder, 0.8-1.2 parts of I+G, specially fresh element 2.8-3.2
Part, 4.5-5.5 parts of powder of pork, 4.5-5.5 parts of chicken meal, 2.5-3.5 parts of seafood powder, deep 3.5-4.5 parts of perfume.
2. thick gravy is concentrated in a kind of flavor of hot according to claim 1, it is characterised in that: the ingredient includes following weight
The raw material of number: 0.1 part of potassium sorbate, 0.1 part of Angel Yeast, 0.1 part of stevioside, 0.3 part of fennel powder, 0.2 part of ground cinnamon,
0.5 part of Radix Glycyrrhizae, 1.5 parts of pericarpium zanthoxyli bungeani powder, 2.0 parts of India's chilli powder, 1.5 parts of spicy essential oil, 31.7 parts of water, 35 parts of edible salt, taste
6.0 parts of fine powder, 1.0 parts of I+G, specially fresh plain 3.0 parts, 5.0 parts of powder of pork, 5.0 parts of chicken meal, 3.0 parts of seafood powder, deep fragrant 4.0
Part.
3. thick gravy is concentrated in a kind of flavor of hot according to claim 1, it is characterised in that: the spicy essential oil is by following heavy
The raw material of amount number is made:
(1) ingredient: 1-3 parts of Chinese prickly ash, 1-3 parts of capsicum, 6-15 parts of vegetable oil；
(2) after Chinese prickly ash and Capsicum crushing, 30-40min is impregnated with 3-4 times of water, is subsequently placed in vacuum tank and vacuumizes, maintains 10-
15min is passed through 50% vegetable oil, impregnates 30-40min, restores atmospheric pressure, then ultrasonic wave extraction 30min filters out filter residue；
(3) remaining 50% vegetable oil is heated to 120-135 DEG C, frying in vegetable oil then is added in filter residue, until moisture in material
Fried dry, then fire envelope in pass, which is boiled in a covered pot over a slow fire to oil temperature, is down to room temperature, and vegetable oil merges with the vegetable oil in step (2) after filtering, obtains spicy essence
Oil.
4. thick gravy is concentrated in a kind of flavor of hot according to claim 3, it is characterised in that: vacuum degree in the step (2)
For 0.08-0.09Mpa, temperature is 50-60 DEG C in vacuum tank.
5. a kind of preparation method of flavor of hot concentration thick gravy according to claim 1, it is characterised in that: including following step
It is rapid:
1) precise potassium sorbate, Angel Yeast and stevioside, are poured into water and stir evenly；
2) unclassified stores in addition to spicy essential oil is successively weighed again pour into the mixed liquor in step 1) stir evenly；
3) spicy essential oil is added after the above material stirring is uniform again, is again stirring for uniformly；
4) it crosses after colloid mill and successively packs labeling, radiation sterilizing processing, obtain product.
6. a kind of preparation method of flavor of hot concentration thick gravy according to claim 5, it is characterised in that: after crossing colloid mill
300 meshes are crossed, screenings is collected.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115736212A (en) * | 2022-11-30 | 2023-03-07 | 广西壮族自治区农业科学院 | Colorful taro spicy strip and preparation method thereof |
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