CN110179090A - A kind of gold soup sauerkraut flavoring and preparation method thereof - Google Patents
A kind of gold soup sauerkraut flavoring and preparation method thereof Download PDFInfo
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- CN110179090A CN110179090A CN201910628032.9A CN201910628032A CN110179090A CN 110179090 A CN110179090 A CN 110179090A CN 201910628032 A CN201910628032 A CN 201910628032A CN 110179090 A CN110179090 A CN 110179090A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 33
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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
-
- 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
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
- A23L5/44—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
Abstract
The application provides a kind of golden soup sauerkraut flavoring and preparation method thereof, is related to seasoning technical field.A kind of gold soup sauerkraut flavoring, is formed by grease frying raw material, and according to parts by weight, grease is 5~30 parts；Raw material includes 8~25 parts of ginger, 5~15 parts of garlic, 8~15 parts of bubble green pepper, 5~15 parts of pickled radish, 6~18 parts of vinegar and 0.1~2 part of spice.The golden soup sauerkraut flavoring of the application can also show the flavor of sauerkraut in the case where not using pickled tuber mustard.Due to not using sauerkraut, thus the golden soup sauerkraut flavoring of the application is in beautiful color.
Description
Technical field
This application involves seasoning technical fields, in particular to a kind of golden soup sauerkraut flavoring and its preparation
Method.
Background technique
The seasoning of existing sauerkraut flavor, which is generally needed to be added pickled tuber mustard (sauerkraut), can just show sauerkraut flavor, still
Pickled tuber mustard is easy to produce brown stain during storage, is added to the color that will affect seasoning in seasoning.
Summary of the invention
The embodiment of the present application is designed to provide a kind of golden soup sauerkraut flavoring and preparation method thereof, by not making
The seasoning of sauerkraut flavor can also be made, with sauerkraut to improve the bad problem of existing sauerkraut flavoring color.
In a first aspect, the embodiment of the present application provides a kind of golden soup sauerkraut flavoring, by grease frying raw material
At according to parts by weight, grease is 5~30 parts；Raw material includes 8~25 parts of ginger, 5~15 parts of garlic, 8~15 parts of bubble green pepper, pickled radish 5
~15 parts, 6~18 parts of vinegar and 0.1~2 part of spice.
During above-mentioned realization, by the ginger of aforementioned proportion, garlic, bubble green pepper and pickled radish bottoming, aforementioned proportion of arranging in pairs or groups
Vinegar and spice form sauerkraut (pickled tuber mustard) flavor after grease frying.The golden soup sauerkraut flavoring of the application does not make
With the flavor that can also show sauerkraut in the case where pickled tuber mustard.Due to not using sauerkraut, thus the golden soup sauerkraut wind of the application
Taste seasoning it is in beautiful color.
In a kind of possible embodiment, according to parts by weight, raw material further include 1~5 part of catsup, pumpkin paste 3~
10 parts and 0.01~0.5 part of natural Beta-carotene；
And/or raw material further includes 10~30 parts of water and the first starchy material, and the total weight of grease and raw material is A, first
The weight of starchy material is B, wherein B/A is less than or equal to 3%.
And/or raw material further includes 1~4 part of the first meat extract；Optionally, the meat packet in the first meat extract
Include one of beef, pork, chicken and rabbit meat or a variety of.
During above-mentioned realization, by catsup, pumpkin paste and natural Beta-carotene to golden soup sauerkraut flavoring
It mixes colours, keeps the color of golden soup sauerkraut flavoring more beautiful.It can make golden soup after being gelatinized by the first starch material
Water in sauerkraut flavoring is combined together with grease, convenient for packaging and is used.In addition, by the way that above-mentioned first meat is added
Extract enriches the taste of golden soup sauerkraut flavoring.
In a kind of possible embodiment, according to parts by weight, raw material further includes 4~10 parts of salt, sugared 1~5 part, paddy ammonia
0.1~1 part of 1~5 part of sour sodium flavoring agent, 0.1~1 part of citric acid and the first yeast extract；Optionally, sugar include white granulated sugar,
At least one of rock sugar and sucrose；Optionally, sodium glutamate flavoring agent includes chickens' extract and/or monosodium glutamate.
During above-mentioned realization, by salt, sugar and sodium glutamate seasoning, citric acid and first that aforementioned proportion is added
Yeast extract is seasoned golden soup sauerkraut flavoring, keeps golden soup sauerkraut flavoring flavour full, vinegar-pepper tasty and refreshing.
In a kind of possible embodiment, spice includes one or both of Chinese prickly ash and pepper.
During above-mentioned realization, Chinese prickly ash is added and pepper enables to spicy in sauerkraut flavor prominent.
In a kind of possible embodiment, grease includes vegetable oil and/or animal oil；Optionally, animal oil includes pig
One or both of oil and chicken fat.
During above-mentioned realization, above-mentioned vegetable oil and animal oil be can be realized to raw material frying, make golden soup sauerkraut wind
Taste seasoning is good in taste.
In a kind of possible embodiment, according to parts by weight, raw material further includes 0.1~1 part of agastache extract.
Other raw materials in above-mentioned agastache extract and golden soup sauerkraut flavoring cooperate, and seasoning is made to show uniqueness
Wrinkled giant hyssop sauerkraut flavor.
Second aspect, the embodiment of the present application provide a kind of preparation of the golden soup sauerkraut flavoring of first aspect embodiment
Method, comprising: raw material is subjected to frying using grease, wherein according to parts by weight, grease is 5~30 parts；Raw material includes ginger 8
~25 parts, 5~15 parts of garlic, 8~15 parts of bubble green pepper, 5~15 parts of pickled radish, 6~18 parts of vinegar and 0.1~2 part of spice.
During above-mentioned realization, the raw material of aforementioned proportion is carried out by frying by grease, without using sauerkraut (bubble blueness
Dish) in the case where formed sauerkraut flavor.The golden soup sauerkraut flavoring of the application it is in beautiful color, brown stain will not occur, most
It shows eventually golden yellow to orange red.
In a kind of possible embodiment, grease is heated to 120~160 DEG C, ginger is added and garlic is fried to medium well；It is added
Bubble green pepper and pickled radish 8~12min of frying, are added vinegar and spice carries out frying.
During above-mentioned realization, the temperature of grease reaches 120~160 DEG C, can come out the fragrance quick-fried of ginger and garlic,
Bubble green pepper and pickled radish are added, so that the tart flavour and pungent frying of bubble green pepper and pickled radish come out and merges with the fragrance of ginger, garlic
Together, it adds vinegar and spice is seasoned, ultimately form preferable sauerkraut flavor.
In a kind of possible embodiment, bubble green pepper is added and the step of pickled radish further includes that catsup and pumpkin is added
It further include that natural Beta-carotene is added in the step of sauce, addition vinegar and spice, according to parts by weight, catsup is 1~5 part,
Pumpkin paste is 3~10 parts, and natural Beta-carotene is 0.01~0.5 part；
It and/or further include 10~30 parts of water and the first starchy material being added, and add in the step of vinegar and spice is added
Heat is to 85~90 DEG C.
During above-mentioned realization, bubble green pepper is added and the step of pickled radish in be additionally added the catsup and pumpkin of aforementioned proportion
Sauce is tentatively mixed colours, wherein catsup and pumpkin paste color under the frying of grease are more preferable, the color with bubble green pepper and pickled radish
It is easy to be fused together；The step of vinegar and spice is added further includes that the natural Beta-carotene of addition aforementioned proportion is adjusted again
Color, by mixing colours respectively twice, so that golden soup sauerkraut flavoring shows golden yellow to orange color.In addition, when temperature
Degree is heated to 85~90 DEG C, and the first starchy material is gelatinized, and grease and moisture is combined together, so that each substance is more preferable
Ground is fused together and achievees the effect that sterilization.
In a kind of possible embodiment, preparation method further include: after vinegar and spice progress frying is added, to temperature
It is cooled to 60-75 DEG C, 0.1~1 parts by weight of agastache extract, frying 10-15min is added.During above-mentioned realization, in 60-
Under the conditions of 75 DEG C of temperature, the flavor of agastache extract is sufficiently distributed, and the flavor of agastache extract and golden soup sauerkraut flavor tune
The taste of other raw materials in taste substance is combined together, and seasoning is made to show unique wrinkled giant hyssop sauerkraut flavor.
Specific embodiment
It is described in detail below in conjunction with embodiment of the embodiment to the application, but those skilled in the art will
Understand, the following example is merely to illustrate the application, and is not construed as limitation scope of the present application.It is not specified in embodiment specific
Condition person carries out according to conventional conditions or manufacturer's recommended conditions.Reagents or instruments used without specified manufacturer is
The conventional products that can be obtained by commercially available purchase.
It should be noted that the raw material in the application is unless otherwise specified, food grade materials are referred to.
In addition, it is necessary to illustrate, the "and/or" in the application, such as " option A and/or option b ", each meaning can be single
Solely it is option A, is individually that option b, option A add option b, three kinds of modes." multiple ", " a variety of " in the application refer both to
Be two, two kinds and its more than.In addition, term " first ", " second " etc. are only used for distinguishing description, and should not be understood as indicating
Or imply relative importance.
It is specifically described below for a kind of golden soup sauerkraut flavoring and preparation method thereof of the embodiment of the present application:
The application provides a kind of golden soup sauerkraut flavoring, is formed by grease frying raw material, according to parts by weight, oil
Rouge is 5~30 parts；Raw material include 8~25 parts of ginger, 5~15 parts of garlic, 8~15 parts of bubble green pepper, 5~15 parts of pickled radish, 6~18 parts of vinegar with
And 0.1~2 part of spice.
By the ginger of aforementioned proportion, garlic, bubble green pepper and pickled radish bottoming, the vinegar and spice of aforementioned proportion of arranging in pairs or groups, through grease
Sauerkraut flavor is formed after frying.It should be noted that the sauerkraut flavor in the application refer to it is essentially identical with pickled tuber mustard flavor
Flavor, the sauerkraut in raw material refers to pickled tuber mustard.In addition, the sauerkraut flavor of the application also includes the Fish with Chinese Sauerkraut flavor.
In a kind of possible embodiment, according to parts by weight, grease is 10~25 parts；Raw material includes ginger 10~20
Part, 8~12 parts of garlic, 8~12 parts of bubble green pepper, 5~12 parts of pickled radish, 8~15 parts of vinegar and 0.5~1.5 part of spice.
In a kind of possible scheme, according to parts by weight, grease is 12~20 parts；Raw material includes 12~15 parts of ginger, garlic
10~12 parts, 8~10 parts of bubble green pepper, 8~10 parts of pickled radish, 10~12 parts of vinegar and 0.8~1.2 part of spice.
Wherein, grease includes vegetable oil and/or animal oil.Optionally, animal oil include one of lard and chicken fat or
Two kinds.
In addition, the ginger of the application can be ginger, bubble ginger can be, be also possible to the mixing of both ginger and bubble ginger.This
The bubble green pepper of application can be pickled upturned chili, be also possible to common pickling pepper, naturally it is also possible to be pickled upturned chili and common pickling pepper
The mixing of the two.
Further, according to parts by weight, the spice of the application includes one or both of Chinese prickly ash and pepper.
Further, in a kind of possible embodiment, according to parts by weight, raw material further include 1~5 part of catsup,
3~10 parts of pumpkin paste and 0.01~0.5 part of natural Beta-carotene.
Optionally, according to parts by weight, catsup is 2~4 parts, pumpkin paste is 5~8 parts, natural Beta-carotene be 0.1~
0.3 part.
Further, in a kind of possible embodiment, according to parts by weight, raw material further include water, 10~30 parts and
The total weight of first starchy material, grease and raw material is A, and the weight of the first starchy material is B, wherein B/A is less than or waits
In 3%.
Illustratively, according to parts by weight, water is 15~25 parts, and B/A is less than or equal to 2%.Illustratively, the first starch
Substance is selected from two sodium starch phosphate of hydroxypropyl.Plant amylum, such as, but not limited to corn also can be selected in first starchy material
Starch, starch from sweet potato.In addition, aqua sterilisa may be selected in the water in the embodiment of the present application, it can guarantee that product is safer.It can manage
Solution, water can also select pure water, mineral water etc..
Further, in a kind of possible embodiment, according to parts by weight, raw material further includes the first meat extract
1~4 part.Illustratively, the first meat extract is 2~3 parts.
Optionally, the meat in the first meat extract can be one of beef, pork, chicken and flesh of fish or more
Kind.
Further, in a kind of possible embodiment, according to parts by weight, raw material further includes 4~10 parts of salt, sugar 1
0.1~1 part of~5 parts, 1~5 part of sodium glutamate flavoring agent, 0.1~1 part of citric acid and the first yeast extract.
Illustratively, according to parts by weight, salt is 5~8 parts, and sugar is 2~4 parts, and sodium glutamate flavoring agent is 2~4 parts, lemon
Lemon acid is 0.3~0.8 part, and the first yeast extract is 0.3~0.8 part.
Optionally, sugar includes at least one of white granulated sugar, rock sugar and sucrose.Optionally, sodium glutamate flavoring agent includes
Chickens' extract and/or monosodium glutamate.
Further, in a kind of possible embodiment, according to parts by weight, raw material further includes agastache extract 0.1
~1 part.Optionally, raw material further includes 0.2~0.8 part of agastache extract.
Illustratively, it is (25~40): (2~6): (7~23): (1~3) that the ingredient of agastache extract, which includes weight ratio:
Second meat extract, the second yeast extract, flavoring agent, the second starchy material and the wrinkled giant hyssop liquid of (4~12).
Illustratively, it is (30~35): (3~5): (10~20): (1~2) that the ingredient of agastache extract, which includes weight ratio:
Second meat extract, the second yeast extract, flavoring agent, the second starchy material and the wrinkled giant hyssop liquid of (5~10).
Wherein, wrinkled giant hyssop liquid can provide the wrinkled giant hyssop flavor on basis for agastache extract, and the second meat extract can be with the leaves of pulse plants
Thermal response occurs for fragrant liquid, so that agastache extract generates special flavor, meanwhile, meat extract can combine agastache extract
Then guarantee that the fragrance of agastache extract does not dissipate for a long time.Meanwhile second meat extract can provide basis for agastache extract
Tone and flavor, obtain agastache extract color after thermal response and be not susceptible to brown stain at normal temperature.In second yeast extract
Comprising amino acid abundant, nucleotide, vitamin and various microelements, the second yeast extract can occur with wrinkled giant hyssop liquid
Maillard reaction guarantees the flavor effect generated, promotes the taste and color of agastache extract.Flavoring agent is then able to ascend wrinkled giant hyssop
The flavor of extract, the second starch material are able to ascend the stability of agastache extract.
It should be noted that the embodiment of the present application can also be using agastache extract made from other methods and raw material.
Further, wrinkled giant hyssop liquid is the juice obtained after squeezing after doing river wrinkled giant hyssop and/or the squeezing of fresh wrinkled giant hyssop, extracting and be concentrated
Liquid.
Further, the meat of the second meat extract can be used the meat fibers such as beef, mutton are thick and stiff, fat content compared with
High red meat, or fine and smooth, the lower plain boiled pork of fat content using the meat fibers such as the flesh of fish, chicken, duck, goose.
Further, flavoring agent includes salts substances, glucide and monosodium glutamate.Illustratively, salts substances are sodium salt, sugar
Substance is disaccharide, such as sucrose.
Illustratively, the second starchy material of the application is converted starch, and converted starch can not only promote wrinkled giant hyssop and mention
The stability for taking object extends its service life, while being additionally favorable for forming a film, and prevents agastache extract from brown stain occurs.
Further, the preparation method of the agastache extract of the embodiment of the present application, comprising: by dry wrinkled giant hyssop and water 90~
Broken wall crushes and squeezes to obtain wrinkled giant hyssop liquid after mixing 30~40min under conditions of 100 DEG C, and wrinkled giant hyssop liquid and the second meat are extracted
Object, the second yeast extract, flavoring agent, the second starchy material mix under conditions of 90~100 DEG C.
The application also provides a kind of preparation method of golden soup sauerkraut flavoring, comprising: is carried out raw material using grease
Frying, wherein according to parts by weight, grease is 5~30 parts；Raw material include 8~25 parts of ginger, 5~15 parts of garlic, 8~15 parts of bubble green pepper,
5~15 parts of pickled radish, 6~18 parts of vinegar and 0.1~2 part of spice.
Further, grease is heated to 120~160 DEG C, ginger is added and garlic is fried to medium well；Bubble green pepper is added and pickled radish is fried
8~12min is made, vinegar is added and spice carries out frying.
Illustratively, the heating temperature of grease be 130~150 DEG C or 135~145 DEG C, such as, but not limited to 120 DEG C,
One of 125 DEG C, 130 DEG C, 135 DEG C, 140 DEG C, 145 DEG C, 150 DEG C and 160 DEG C or any range between the two.
Further, bubble green pepper is being added and the step of pickled radish further includes that catsup and pumpkin paste is added, be added vinegar and
The step of spice further includes that natural Beta-carotene is added, and according to parts by weight, catsup is 1~5 part, and pumpkin paste is 3~10
Part, natural Beta-carotene is 0.01~0.5 part.
Bubble green pepper is being added and catsup and pumpkin paste are added while pickled radish it should be noted that can be, it can also be with
It is to add catsup and pumpkin paste after bubble green pepper and pickled radish is added.After catsup and pumpkin paste are added, 8~12min of frying.
In addition, it is necessary to explanation, it can be and vinegar is being added and natural Beta-carotene is added in spice while, it can also be with
It is that natural Beta-carotene is added after vinegar and spice is added, is also possible to that natural Beta-carotene is first added, adds vinegar and perfume (or spice)
Pungent material, the application to the addition sequence of vinegar, spice and natural Beta-carotene without limitation.
It further, further include that 10~30 parts of water and the first starchy material is added the step of vinegar and spice is added,
And be heated to 85~90 DEG C, the total weight of grease and raw material is A, and the weight of the first starchy material is B, wherein B/A be less than or
Equal to 3%.
After water is added, the temperature of whole system can be reduced, when temperature is heated to be heated to 85~90 DEG C, the first starch
Substance is gelatinized, and grease and moisture are combined together, so that each substance is preferably fused together and reaches the effect of sterilization
Fruit.It should be noted that can be and vinegar and spice is first added in the preparation method of the application, adds water and first and form sediment
Powder substance is also possible to that water and the first starchy material is first added, adds vinegar and spice.The application is pungent to vinegar and perfume (or spice)
The addition sequence of material, water and the first starchy material is not specifically limited.
In addition, it is necessary to explanation, when vinegar being added and the step of spice further includes that water, the first starchy material is added
When with natural Beta-carotene, the sequence that these types of substance is added also is not specifically limited.
Further, preparation method further include: after vinegar and spice progress frying is added, be cooled to 60-75 to temperature
DEG C, be added 0.1~1 parts by weight of agastache extract, frying 10-15min, the ingredient of agastache extract include weight ratio be (25~
40): (2~6): (7~23): (1~3): the second meat extract, the second yeast extract, the flavoring agent, second of (4~12)
Starchy material and wrinkled giant hyssop liquid.
It should be noted that either joined any other substance again in the step of vinegar and spice is added, as long as
It is down to 60-75 DEG C to temperature, i.e. addition agastache extract carries out frying.Illustratively, the time of agastache extract frying is added
For 10~15min.Illustratively, the time that agastache extract frying is added is 12~14min.
The foregoing is merely optional embodiments of the invention, are not intended to restrict the invention, for this field
For technical staff, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any
Modification, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
The feature of the application and performance are described in further detail with reference to embodiments.
Embodiment 1
The present embodiment provides a kind of agastache extract, the preparation method of the agastache extract include: by dry wrinkled giant hyssop and water by
It is uniformly mixed according to the weight ratio of 1:8 and obtains mixture, wherein the temperature of dry wrinkled giant hyssop and water mixing is 90 DEG C, and incorporation time is
30min.Mixture is crushed and squeezed, 1 is stood and is as a child separated by solid-liquid separation to obtain wrinkled giant hyssop liquid.
It carries out the 1kg weight ratio for deforming starch and 15kg water to be mixed to get starch slurry.
By 25kg Chicken extract, 2kg yeast extract, 4kg salt, 1kg sucrose, 2kg monosodium glutamate, above-mentioned starch slurry and
4kg wrinkled giant hyssop liquid is uniformly mixed, and heats 10min under conditions of 90 DEG C, temperature is reduced to 70 DEG C and homogeneous 10min, homogeneous
After the completion by the temperature of mixture be reduced to 40 DEG C hereinafter, obtaining agastache extract.
The present embodiment also provides a kind of golden soup sauerkraut flavoring, the preparation method packet of the gold soup sauerkraut flavoring
It includes:
Ginger, garlic, pickling pepper, pickled radish are cut into granular spare.
15kg vegetable oil is heated to 140 DEG C, ginger 20kg and garlic 10kg is added and fries to medium well, adds bubble green pepper 10kg, bubble
Radish 12kg, catsup 3kg and pumpkin paste 5kg fry 10min.25kg water, hydroxypropyl PASELLI EASYGEL 3kg, Chinese prickly ash is added
0.5kg, pepper 0.5kg, salt 6kg, white sugar 2kg, vinegar 10kg, chickens' extract 2kg, citric acid 0.5kg, natural Beta-carotene 0.1kg, ferment
Female extract 0.3kg and meat extract 1kg, being heated to 90 DEG C makes starch gelatinization, when temperature is down to 70 DEG C, wrinkled giant hyssop is added and mentions
Object 0.7kg is taken, 10min is stirred.
45 DEG C or less are cooled to material to be packed.
Embodiment 2
The present embodiment provides a kind of golden soup sauerkraut flavoring, the preparation method packets of the gold soup sauerkraut flavoring
It includes:
Ginger, garlic, pickling pepper, pickled radish are cut into granular spare.
10kg vegetable oil is heated to 120 DEG C, ginger 8kg and garlic 5kg is added and fries to medium well, adds bubble green pepper 12kg, bubble trailing plants
Foretell 6kg, catsup 3kg and pumpkin paste 8kg and fries 10min.Be added 20kg water, hydroxypropyl PASELLI EASYGEL 2kg, Chinese prickly ash 0.1kg,
Salt 5kg, white sugar 3kg, vinegar 18kg, monosodium glutamate 4kg, citric acid 0.1kg, natural Beta-carotene 0.3kg, yeast extract 0.5kg and
Meat extract 3kg, being heated to 85 DEG C makes starch gelatinization, and when temperature is down to 65 DEG C, agastache extract 0.5kg, stirring is added
15min。
45 DEG C or less are cooled to material to be packed.
Embodiment 3
The present embodiment provides a kind of golden soup sauerkraut flavoring, the preparation method packets of the gold soup sauerkraut flavoring
It includes:
Ginger, garlic, pickling pepper, pickled radish are cut into granular spare.
5kg vegetable oil is heated to 130 DEG C, ginger 10kg and garlic 10kg is added and fries to medium well, adds bubble green pepper 8kg, bubble trailing plants
Foretell 10kg, catsup 4kg and pumpkin paste 3kg and fries 8min.Be added 25kg water, hydroxypropyl PASELLI EASYGEL 1kg, pepper 0.1kg,
Salt 8kg, white sugar 4kg, vinegar 8kg, chickens' extract 3kg, citric acid 1kg, natural Beta-carotene 0.01kg, yeast extract 0.8kg and meat
Class extract 2kg, being heated to 88 DEG C makes starch gelatinization, and when temperature is down to 65 DEG C, agastache extract 0.3kg, stirring is added
12min。
45 DEG C or less are cooled to material to be packed.
Embodiment 4
The present embodiment provides a kind of golden soup sauerkraut flavoring, the preparation method packets of the gold soup sauerkraut flavoring
It includes:
Ginger, garlic, pickling pepper, pickled radish are cut into granular spare.
30kg vegetable oil is heated to 160 DEG C, ginger 15kg and garlic 8kg is added and fries to medium well, adds bubble green pepper 15kg, bubble trailing plants
Foretell 15kg, catsup 5kg and pumpkin paste 6kg and fries 10min.Be added 10kg water, hydroxypropyl PASELLI EASYGEL 2kg, Chinese prickly ash 1kg,
Pepper 1kg, salt 4kg, sucrose 1kg, vinegar 6kg, chickens' extract 2kg, citric acid 0.3kg, natural Beta-carotene 0.5kg, yeast extract
0.1kg and meat extract 4kg, being heated to 90 DEG C makes starch gelatinization, and when temperature is down to 75 DEG C, agastache extract is added
0.5kg stirs 10min.
45 DEG C or less are cooled to material to be packed.
The preparation method of agastache extract in the embodiment of the present application is same as Example 1.
Embodiment 5
The present embodiment provides a kind of golden soup sauerkraut flavoring, the preparation method packets of the gold soup sauerkraut flavoring
It includes:
Ginger, garlic, pickling pepper, pickled radish are cut into granular spare.
25kg vegetable oil is heated to 150 DEG C, ginger 25kg and garlic 12kg is added and fries to medium well, adds bubble green pepper 10kg, bubble
Radish 5kg, catsup 2kg and pumpkin paste 10kg fry 10min.15kg water, hydroxypropyl PASELLI EASYGEL 2kg, Chinese prickly ash is added
1kg, pepper 0.5kg, salt 10kg, sucrose 3kg, vinegar 15kg, chickens' extract 1kg, citric acid 0.6kg, natural Beta-carotene 0.2kg, ferment
Female extract 1kg and meat extract 3kg, being heated to 90 DEG C makes starch gelatinization, when temperature is down to 70 DEG C, wrinkled giant hyssop is added and extracts
Object 0.2kg stirs 10min.
45 DEG C or less are cooled to material to be packed.
Embodiment 6
The present embodiment provides a kind of golden soup sauerkraut flavoring, the preparation method packets of the gold soup sauerkraut flavoring
It includes:
Ginger, garlic, pickling pepper, pickled radish are cut into granular spare.
12kg vegetable oil is heated to 145 DEG C, ginger 12kg and garlic 8kg is added and fries to medium well, adds bubble green pepper 9kg, bubble trailing plants
Foretell 12kg, catsup 1kg and pumpkin paste 8kg and fries 10min.30kg water, hydroxypropyl PASELLI EASYGEL 3kg, Chinese prickly ash is added
0.5kg, pepper 0.3kg, salt 7kg, sucrose 5kg, vinegar 12kg, chickens' extract 5kg, citric acid 0.8kg, natural Beta-carotene 0.4kg, ferment
Female extract 0.6kg and meat extract 2kg, being heated to 85 DEG C makes starch gelatinization, when temperature is down to 65 DEG C, wrinkled giant hyssop is added and mentions
Object 0.4kg is taken, 12min is stirred.
45 DEG C or less are cooled to material to be packed.
The preparation method of agastache extract in the embodiment of the present application is same as Example 1.
Embodiment 7
The present embodiment provides a kind of golden soup sauerkraut flavoring, the preparation method packets of the gold soup sauerkraut flavoring
It includes:
Ginger, garlic, pickling pepper, pickled radish are cut into granular spare.
20kg vegetable oil is heated to 140 DEG C, ginger 20kg and garlic 15kg is added and fries to medium well, adds bubble green pepper 12kg, bubble
Radish 8kg fries 10min.Chinese prickly ash 0.8kg, pepper 0.4kg is added and carries out frying.45 DEG C or less are cooled to material to be packed.
Embodiment 8
The present embodiment provides a kind of golden soup sauerkraut flavoring, the preparation method packets of the gold soup sauerkraut flavoring
It includes:
Ginger, garlic, pickling pepper, pickled radish are cut into granular spare.
15kg vegetable oil is heated to 140 DEG C, ginger 20kg and garlic 10kg is added and fries to medium well, adds bubble green pepper 10kg, bubble
Radish 12kg, catsup 3kg and pumpkin paste 5kg fry 10min.25kg water, hydroxypropyl PASELLI EASYGEL 3kg, Chinese prickly ash is added
0.5kg, pepper 0.5kg, salt 6kg, white sugar 2kg, vinegar 10kg, chickens' extract 2kg, citric acid 0.5kg, natural Beta-carotene 0.1kg, ferment
Female extract 0.3kg and meat extract 1kg are stirred, and being heated to 90 DEG C makes starch gelatinization, to material be cooled to 45 DEG C with
Under packed.
Embodiment 9
The present embodiment provides a kind of golden soup sauerkraut flavoring, the preparation method packets of the gold soup sauerkraut flavoring
It includes:
Ginger, garlic, pickling pepper, pickled radish are cut into granular spare.
15kg vegetable oil is heated to 150 DEG C, ginger 22kg and garlic 10kg is added and fries to medium well, adds bubble green pepper 10kg, bubble
Radish 8kg, catsup 4kg and pumpkin paste 6kg fry 10min.Chinese prickly ash 0.8kg and natural Beta-carotene 0.3kg is added and carries out frying.
45 DEG C or less are cooled to material to be packed.
Embodiment 10
The present embodiment provides a kind of golden soup sauerkraut flavoring, the preparation method packets of the gold soup sauerkraut flavoring
It includes:
Ginger, garlic, pickling pepper, pickled radish are cut into granular spare.
10kg vegetable oil is heated to 120 DEG C, ginger 8kg and garlic 5kg is added and fries to medium well, adds bubble green pepper 12kg, bubble trailing plants
Foretell 6kg, catsup 3kg and pumpkin paste 8kg and fries 10min.Be added 20kg water, hydroxypropyl PASELLI EASYGEL 2kg, Chinese prickly ash 0.1kg,
Salt 5kg, white sugar 3kg, vinegar 18kg, monosodium glutamate 4kg, citric acid 0.1kg, natural Beta-carotene 0.3kg, yeast extract 0.5kg and
Meat extract 3kg, being heated to 85 DEG C makes starch gelatinization, and when temperature is down to 65 DEG C, agastache extract 0.5kg, stirring is added
15min。
45 DEG C or less are cooled to material to be packed.
The preparation method of agastache extract in the embodiment of the present application is same as Example 1.
Embodiment 11
The present embodiment provides a kind of golden soup sauerkraut flavoring, the preparation method packets of the gold soup sauerkraut flavoring
It includes: 10kg grease is heated to 150 DEG C, raw material is added and carries out frying, is cooled to 45 DEG C or less to material and is packed.
Wherein, raw material includes ginger 15kg, garlic 10kg, Chinese prickly ash 0.8kg, bubble green pepper 15kg, pickled radish 5kg, catsup 6kg, south
Melon sauce 4kg and natural Beta-carotene 0.3kg.
Comparative example
The golden soup sauerkraut flavoring containing sauerkraut of market purchase.
Test example 1
The seasoning of Examples 1 to 10 and comparative example is fabricated to the Fish with Chinese Sauerkraut, specific preparation method is identical.After culinary art, with
Machine chooses 30 people and carries out sensory evaluation to the Fish with Chinese Sauerkraut of production, and the requirement of sensory evaluation is as shown in table 1, and the result of sensory evaluation is such as
Shown in table 2.
The requirement of 1 sensory evaluation of table
The result of 2 sensory evaluation of table
From the results shown in Table 2, the taste of the golden soup sauerkraut flavoring of the embodiment of the present application and color obtain
To the approval of most people, scores and be far longer than comparative example for 4-5 points of number ratio.
Test example 2
To acid value, peroxide value, total plate count and the coliform of gold soup sauerkraut flavoring made from embodiment 1
It is detected, result is recorded in table 3.
The testing result of the golden soup sauerkraut flavoring of 3 embodiment 1 of table
The foregoing is merely the specific embodiments of the application, are not intended to limit this application, for the skill of this field
For art personnel, various changes and changes are possible in this application.Within the spirit and principles of this application, made any to repair
Change, equivalent replacement, improvement etc., should be included within the scope of protection of this application.
Claims (10)
1. a kind of gold soup sauerkraut flavoring, which is characterized in that it is formed by grease frying raw material, according to parts by weight, institute
Stating grease is 5~30 parts；The raw material includes 8~25 parts of ginger, 5~15 parts of garlic, 8~15 parts of bubble green pepper, 5~15 parts of pickled radish, vinegar 6
~18 parts and 0.1~2 part of spice.
2. gold soup sauerkraut flavoring according to claim 1, which is characterized in that according to parts by weight, the raw material
It further include 1~5 part of catsup, 3~10 parts of pumpkin paste and 0.01~0.5 part of natural Beta-carotene；
And/or the raw material further includes 10~30 parts of water and the first starchy material, the total weight of the grease and the raw material
For A, the weight of first starchy material is B, wherein B/A is less than or equal to 3%；
And/or the raw material further includes 1~4 part of the first meat extract；Optionally, the meat in first meat extract
Class includes one of beef, pork, chicken and flesh of fish or a variety of.
3. gold soup sauerkraut flavoring according to claim 1, which is characterized in that according to parts by weight, the raw material
It further include 4~10 parts of salt, 1~5 part of sugar, 1~5 part of sodium glutamate flavoring agent, 0.1~1 part of citric acid and the first yeast extract
0.1~1 part；Optionally, the sugar includes at least one of white granulated sugar, rock sugar and sucrose；Optionally, the sodium glutamate tune
Taste agent includes chickens' extract and/or monosodium glutamate.
4. gold soup sauerkraut flavoring according to claim 1, which is characterized in that the spice includes Chinese prickly ash and Hu
One or both of green pepper.
5. gold soup sauerkraut flavoring according to claim 1, which is characterized in that the grease include vegetable oil and/
Or animal oil；Optionally, the animal oil includes one or both of lard and chicken fat.
6. described in any item golden soup sauerkraut flavorings according to claim 1~5, which is characterized in that according to parts by weight,
The raw material further includes 0.1~1 part of agastache extract.
7. a kind of preparation method of gold soup sauerkraut flavoring characterized by comprising fried raw material using grease
System, wherein according to parts by weight, the grease is 5~30 parts；The raw material includes 8~25 parts of ginger, 5~15 parts of garlic, bubble green pepper 8
~15 parts, 5~15 parts of pickled radish, 6~18 parts of vinegar and 0.1~2 part of spice.
8. the preparation method of gold soup sauerkraut flavoring according to claim 7, which is characterized in that add the grease
Heat is added the ginger and the garlic is fried to medium well to 120~160 DEG C；Be added the bubble green pepper and the pickled radish frying 8~
12min, is added the vinegar and the spice carries out frying.
9. the preparation method of gold soup sauerkraut flavoring according to claim 7, which is characterized in that the bubble green pepper is added
With the step of the pickled radish in further include the step of catsup and pumpkin paste is added, the vinegar and the spice is added in also
Including natural Beta-carotene is added, according to parts by weight, the catsup is 1~5 part, and the pumpkin paste is 3~10 parts, described
Natural Beta-carotene is 0.01~0.5 part；
It and/or further include 10~30 parts of water and the first starchy material being added, and be heated to the step of vinegar and spice is added
85~90 DEG C.
10. the preparation method of golden soup sauerkraut flavoring according to claim 8 or claim 9, which is characterized in that the preparation
Method further include: after the vinegar and spice progress frying is added, is cooled to 60-75 DEG C to temperature, wrinkled giant hyssop is added and extracts
0.1~1 parts by weight of object, frying 10-15min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111165774A (en) * | 2020-03-02 | 2020-05-19 | 四川省邓仕食品有限公司 | Sichuan dish fried dish seasoning and production method thereof |
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