CN111000213A - Yolk flavor sauce for producing rice crust and preparation process thereof - Google Patents

Yolk flavor sauce for producing rice crust and preparation process thereof Download PDF

Info

Publication number
CN111000213A
CN111000213A CN201911405408.6A CN201911405408A CN111000213A CN 111000213 A CN111000213 A CN 111000213A CN 201911405408 A CN201911405408 A CN 201911405408A CN 111000213 A CN111000213 A CN 111000213A
Authority
CN
China
Prior art keywords
sauce
egg yolk
parts
flavor
edible
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
CN201911405408.6A
Other languages
Chinese (zh)
Inventor
吴根锁
吴宝锁
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Chaohu Jinxi Cat Food Factory
Original Assignee
Chaohu Jinxi Cat Food Factory
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Chaohu Jinxi Cat Food Factory filed Critical Chaohu Jinxi Cat Food Factory
Priority to CN201911405408.6A priority Critical patent/CN111000213A/en
Publication of CN111000213A publication Critical patent/CN111000213A/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/03—Organic compounds
    • 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
    • A23L29/065—Microorganisms
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment 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

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

The invention relates to the technical field of cake making, and particularly discloses a yolk flavor sauce for crispy rice production and a making process thereof, wherein the yolk flavor sauce is prepared by mixing salted duck yolk pieces and flavor sauce decocted by a plurality of raw materials, wherein the raw materials of the decocted flavor sauce comprise crab cream powder essence, edible vegetable oil, shortening, brewed sauce, maltose syrup, yolk powder, edible glucose, maltodextrin, food essence, capsanthin, caramel color, yeast extract, disodium 5' -ribonucleotide, acid hydrolysis vegetable protein seasoning liquid, disodium succinate, aspartame, silicon dioxide, white granulated sugar, monosodium glutamate, edible salt and purified water; by adopting the process flow of mixing the salted egg yolk pieces and the flavored sauce, the mixed sauce has a better tissue structure and a better color, unique process, pure and digestible mouthfeel, unique flavor, is popular with people, has rich nutrition, can enhance the human body constitution, is beneficial to the human body health, has reasonable process and is easy for industrial production.

Description

Yolk flavor sauce for producing rice crust and preparation process thereof
Technical Field
The invention relates to the technical field of cake making, in particular to yolk flavor sauce for producing rice crust and a making process thereof.
Background
The rice crust is a snack food which is deeply loved by the consumers, various products such as rice crust, millet crust, soybean crust and the like exist, and the ingredients mainly comprise rice or flour, starch and flavoring of flavor sauce. The product has delicious taste, rich nutrition, crisp texture, convenient use, rich nutrition and easy digestion, and can be used as leisure food and dining table delicacies.
With the improvement of living standard, consumers put new requirements on flavor, special color and nutrition of rice crust food, but the traditional rice crust has single raw material, simple and crude process and limited nutritional value, and can not meet the high requirements of the current consumers. Therefore, the development and the expansion of the variety and the flavor of the rice crust are urgently needed, the health care value is improved, the nutrition structure is enriched, and the development of a new generation of flavor sauce seasoning for producing the rice crust is needed for the first time.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the yolk flavor sauce for producing the rice crust and the preparation process thereof, and the yolk flavor sauce has the advantages of unique flavor, pure taste, easy digestion, rich nutrition, unique and reasonable process, easy industrial production and the like, and solves the problems of single raw material, crude process and limited nutritive value of the traditional rice crust sauce.
The invention relates to a yolk flavor sauce for producing crispy rice, which is prepared by mixing salted duck yolk crumbs and flavor sauce prepared by decocting a plurality of raw materials, wherein the raw materials for decocting the flavor sauce comprise crab cream powder essence, edible vegetable oil, shortening, brewed sauce, maltose syrup, yolk powder, edible glucose, maltodextrin, food essence, capsanthin, caramel color, yeast extract, disodium 5' -ribonucleotide, acid hydrolyzed vegetable protein seasoning liquid, disodium succinate, aspartame, silicon dioxide, white granulated sugar, monosodium glutamate, edible salt and purified water.
The raw materials for decocting the flavored sauce comprise, by weight, 0.05-0.1 part of crab cream powder essence, 10-12 parts of edible vegetable oil, 2-4 parts of shortening, 3-5 parts of brewed soy sauce, 8-10 parts of maltose syrup, 20-40 parts of egg yolk powder, 5-10 parts of edible glucose, 1-5 parts of maltodextrin, 1-3 parts of food essence, 2.5-3 parts of capsanthin, 3-5 parts of caramel color, 0.5-4 parts of yeast extract, 0.2-0.7 part of disodium 5' -ribonucleotide, 1-10 parts of acid hydrolyzed vegetable protein seasoning liquid, 0.1-0.2 part of disodium succinate, 3-5 parts of aspartame, 1-2 parts of silicon dioxide, 1-3 parts of white granulated sugar, 0.2-0.5 part of monosodium glutamate, 1-3 parts of edible salt and a proper amount of purified water.
The yolk flavor sauce for producing the rice crust provided by the invention is prepared by mixing the salted duck yolk pieces and the flavor sauce according to a weight ratio of 3:1-5: 1.
The yolk flavor sauce for producing the rice crust is light soy sauce.
The invention relates to yolk flavor sauce for producing rice crust, wherein yolk powder is hydrolyzed yolk powder.
The invention relates to a process for preparing yolk flavor sauce for producing rice crust, which comprises the following process steps,
(1) preparing raw materials: comprises boiled raw materials of salted duck egg yolk and flavor sauce;
(2) steaming the egg yolk: roasting the salted duck egg yolk for 25-28 minutes at the roasting temperature of 140 ℃ until the inner heart of the egg yolk is well cooked, and then smashing the salted duck egg yolk into 80-100 meshes of salted duck egg yolk for later use by using a stirrer;
(3) boiling: uniformly mixing the decocted raw materials of the flavor sauce, decocting for 20-25 minutes, and concentrating the sauce;
(4) stirring and mixing: adding the concentrated sauce into a stirrer, and stirring and mixing with the salted duck egg yolk pieces.
The invention relates to a preparation process of yolk flavor sauce for producing rice crust, wherein the step (3) comprises the following steps:
(a) boiling the bottom slurry: decocting crab spawn powder essence, edible vegetable oil, shortening, brewed soy sauce, maltose syrup, silicon dioxide, white granulated sugar, monosodium glutamate, edible salt and a proper amount of purified water for 10-12 minutes until the crab spawn powder essence, the edible vegetable oil, the shortening, the brewed soy sauce, the maltose syrup, the silicon dioxide, the white granulated sugar, the monosodium glutamate, the edible salt and the proper amount of purified water are;
(b) boiling into slurry: adding egg yolk powder, edible glucose, maltodextrin, food essence, capsanthin, caramel color, yeast extract, disodium 5' -ribonucleotide, acid hydrolyzed vegetable protein seasoning liquid, disodium succinate and aspartame into the mixed solution in the step (a), and optionally adding a proper amount of purified water, continuously decocting for 8-15 minutes and concentrating the sauce.
Compared with the prior art, the invention has the following beneficial effects:
the yolk flavor sauce for producing the rice crust adopts the process flow of mixing the salted yolk crumbs and the flavor sauce, and the mixed sauce has a better tissue structure and a better color, is unique in process, pure in taste, easy to digest, unique in flavor, popular with people, rich in nutrition, capable of enhancing the physique of a human body and beneficial to the health of the human body. Meanwhile, the invention has reasonable process and is easy for industrial production.
Detailed Description
In the following description, for purposes of explanation, numerous implementation details are set forth in order to provide a thorough understanding of the present invention. It should be understood, however, that these implementation details are not to be interpreted as limiting the invention. That is, in some embodiments of the invention, such implementation details are not necessary.
In addition, the descriptions related to the first, the second, etc. in the present invention are only used for description purposes, do not particularly refer to an order or sequence, and do not limit the present invention, but only distinguish components or operations described in the same technical terms, and are not understood to indicate or imply relative importance or implicitly indicate the number of indicated technical features. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In addition, technical solutions between various embodiments may be combined with each other, but must be realized by a person skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination should not be considered to exist, and is not within the protection scope of the present invention.
The first embodiment is as follows:
the invention relates to a yolk flavor sauce for producing rice crust, which is prepared by mixing salted duck yolk and flavor sauce decocted from various raw materials, wherein the raw materials for decocting the flavor sauce comprise crab cream powder essence, edible vegetable oil, shortening, brewed soy sauce, maltose syrup, yolk powder, edible glucose, maltodextrin, food essence, capsanthin, caramel color, yeast extract, disodium 5' -ribonucleotide, acid hydrolyzed vegetable protein seasoning liquid, disodium succinate, aspartame, silicon dioxide, white granulated sugar, monosodium glutamate, edible salt and purified water.
Further, the raw materials of the decocted flavor sauce comprise, by weight, 0.05-0.1 part of crab cream powder essence, 10 parts of edible vegetable oil, 2 parts of shortening, 3 parts of brewed soy, 8 parts of maltose syrup, 20 parts of egg yolk powder, 5 parts of edible glucose, 1 part of maltodextrin, 1 part of food essence, 2.5 parts of capsanthin, 3 parts of caramel color, 0.5 part of yeast extract, 0.2 part of 5' -flavor nucleotide disodium, 1 part of acid hydrolysis vegetable protein seasoning liquid, 0.1 part of succinic acid disodium, 3 parts of aspartame, 1 part of silicon dioxide, 1 part of white granulated sugar, 0.2 part of monosodium glutamate, 1 part of edible salt and a proper amount of purified water.
Further, the mixing ratio of the salted duck egg yolk fragments to the flavor sauce is 3: 1.
Further, the brewed soy sauce is light soy sauce.
Further, the egg yolk powder is hydrolyzed egg yolk powder.
The invention relates to a process for preparing yolk flavor sauce for producing rice crust, which comprises the following process steps,
(1) preparing raw materials: comprises boiled raw materials of salted duck egg yolk and flavor sauce;
(2) steaming the egg yolk: roasting the salted duck egg yolk for 25 minutes at the roasting temperature of 140 ℃ until the inner heart of the egg yolk is well cooked, and then smashing the salted duck egg yolk into 80-mesh salted duck egg yolk pieces for later use by using a stirrer;
(3) boiling: uniformly mixing the boiling raw materials of the flavor sauce, boiling for 20 minutes and concentrating the sauce;
(4) stirring and mixing: adding the concentrated sauce into a stirrer, and stirring and mixing with the salted duck egg yolk pieces.
Further, the step (3) comprises the following steps:
(a) boiling the bottom slurry: decocting crab spawn powder essence, edible vegetable oil, shortening, brewed soy sauce, maltose syrup, silicon dioxide, white granulated sugar, monosodium glutamate, edible salt and a proper amount of purified water for 10 minutes until the crab spawn powder essence, the edible vegetable oil, the shortening, the brewed soy sauce, the maltose syrup, the silicon dioxide, the white granulated sugar, the monosodium glutamate, the edible salt and the proper amount of purified water are;
(b) boiling into slurry: adding egg yolk powder, edible glucose, maltodextrin, food essence, capsanthin, caramel color, yeast extract, disodium 5' -ribonucleotide, acid hydrolyzed vegetable protein seasoning liquid, disodium succinate and aspartame into the mixed solution in the step (a), and optionally adding a proper amount of purified water, continuously decocting for 10 minutes and concentrating the sauce.
Example two:
the invention relates to a yolk flavor sauce for producing crispy rice, which is prepared by mixing salted duck yolk crumbs and flavor sauce prepared by decocting a plurality of raw materials, wherein the raw materials for decocting the flavor sauce comprise crab cream powder essence, edible vegetable oil, shortening, brewed sauce, maltose syrup, yolk powder, edible glucose, maltodextrin, food essence, capsanthin, caramel color, yeast extract, disodium 5' -ribonucleotide, acid hydrolyzed vegetable protein seasoning liquid, disodium succinate, aspartame, silicon dioxide, white granulated sugar, monosodium glutamate, edible salt and purified water.
Further, the raw materials of the boiled flavor sauce comprise, by weight, 0.1 part of crab cream powder essence, 12 parts of edible vegetable oil, 4 parts of shortening, 5 parts of brewed soy, 10 parts of maltose syrup, 40 parts of egg yolk powder, 10 parts of edible glucose, 5 parts of maltodextrin, 3 parts of food essence, 3 parts of capsanthin, 5 parts of caramel color, 4 parts of yeast extract, 0.7 part of disodium 5' -ribonucleotide, 10 parts of acid hydrolyzed vegetable protein seasoning liquid, 0.2 part of disodium succinate, 5 parts of aspartame, 2 parts of silicon dioxide, 3 parts of white granulated sugar, 0.5 part of monosodium glutamate, 3 parts of edible salt and a proper amount of purified water.
Further, the mixing ratio of the salted duck egg yolk fragments to the flavor sauce is 5: 1.
Further, the brewed soy sauce is light soy sauce.
Further, the egg yolk powder is hydrolyzed egg yolk powder.
The invention relates to a process for preparing yolk flavor sauce for producing rice crust, which comprises the following process steps,
(1) preparing raw materials: comprises boiled raw materials of salted duck egg yolk and flavor sauce;
(2) steaming the egg yolk: roasting the salted duck egg yolk for 28 minutes at the roasting temperature of 140 ℃ until the inner heart of the egg yolk is well cooked, and then smashing the salted duck egg yolk into 100 meshes of salted duck egg yolk by using a stirrer for later use;
(3) boiling: uniformly mixing the boiling raw materials of the flavor sauce, boiling for 25 minutes and concentrating the sauce;
(4) stirring and mixing: adding the concentrated sauce into a stirrer, and stirring and mixing with the salted duck egg yolk pieces.
Further, the step (3) comprises the following steps:
(a) boiling the bottom slurry: decocting crab spawn powder essence, edible vegetable oil, shortening, brewed soy sauce, maltose syrup, silicon dioxide, white granulated sugar, monosodium glutamate, edible salt and a proper amount of purified water for 12 minutes until the crab spawn powder essence, the edible vegetable oil, the shortening, the brewed soy sauce, the maltose syrup, the silicon dioxide, the white granulated sugar, the monosodium glutamate, the edible salt and the proper amount of purified water are;
(b) boiling into slurry: adding egg yolk powder, edible glucose, maltodextrin, food essence, capsanthin, caramel color, yeast extract, disodium 5' -ribonucleotide, acid hydrolyzed vegetable protein seasoning liquid, disodium succinate and aspartame into the mixed solution in the step (a), and optionally adding a proper amount of purified water, continuously decocting for 13 minutes and concentrating the sauce.
Example three:
the invention relates to a yolk flavor sauce for producing rice crust, which is prepared by mixing salted duck yolk and flavor sauce decocted from various raw materials, wherein the raw materials for decocting the flavor sauce comprise crab cream powder essence, edible vegetable oil, shortening, brewed soy sauce, maltose syrup, yolk powder, edible glucose, maltodextrin, food essence, capsanthin, caramel color, yeast extract, disodium 5' -ribonucleotide, acid hydrolyzed vegetable protein seasoning liquid, disodium succinate, aspartame, silicon dioxide, white granulated sugar, monosodium glutamate, edible salt and purified water.
Further, the raw materials for decocting the flavored sauce comprise, by weight, 0.8 part of crab cream powder essence, 11 parts of edible vegetable oil, 3 parts of shortening, 4 parts of brewed soy, 9 parts of maltose syrup, 30 parts of egg yolk powder, 7 parts of edible glucose, 3 parts of maltodextrin, 2 parts of food essence, 2.8 parts of capsanthin, 4 parts of caramel color, 2 parts of yeast extract, 0.5 part of disodium 5' -ribonucleotide, 6 parts of acid hydrolysis vegetable protein seasoning liquid, 0.15 part of disodium succinate, 4 parts of aspartame, 1.5 parts of silicon dioxide, 2 parts of white granulated sugar, 0.3 part of monosodium glutamate, 2 parts of edible salt and a proper amount of purified water.
Further, the mixing ratio of the salted duck egg yolk fragments to the flavor sauce is 4: 1.
Further, the brewed soy sauce is light soy sauce.
Further, the egg yolk powder is hydrolyzed egg yolk powder.
The invention relates to a process for preparing yolk flavor sauce for producing rice crust, which comprises the following process steps,
(1) preparing raw materials: comprises boiled raw materials of salted duck egg yolk and flavor sauce;
(2) steaming the egg yolk: roasting the salted duck egg yolk for 27 minutes at the roasting temperature of 140 ℃ until the inner heart of the egg yolk is well cooked, and then crushing the salted duck egg yolk into 90-mesh salted duck egg yolk by using a stirrer for later use;
(3) boiling: uniformly mixing the decocted raw materials of the flavor sauce, decocting for 23 minutes, and concentrating the sauce;
(4) stirring and mixing: adding the concentrated sauce into a stirrer, and stirring and mixing with the salted duck egg yolk pieces.
Further, the step (3) comprises the following steps:
(a) boiling the bottom slurry: decocting crab spawn powder essence, edible vegetable oil, shortening, brewed soy sauce, maltose syrup, silicon dioxide, white granulated sugar, monosodium glutamate, edible salt and a proper amount of purified water for 11 minutes until the crab spawn powder essence, the edible vegetable oil, the shortening, the brewed soy sauce, the maltose syrup, the silicon dioxide, the white granulated sugar, the monosodium glutamate, the edible salt and the proper amount of purified water are;
(b) boiling into slurry: adding egg yolk powder, edible glucose, maltodextrin, food essence, capsanthin, caramel color, yeast extract, disodium 5' -ribonucleotide, acid hydrolyzed vegetable protein seasoning liquid, disodium succinate and aspartame into the mixed solution in the step (a), and optionally adding a proper amount of purified water, continuously decocting for 12 minutes and concentrating the sauce.
Salted egg yolk is a kind of delicious food, and the main raw materials include duck eggs, poultry eggs and the like. The salted egg yolk is rich in lecithin, unsaturated fatty acid, amino acid and other important nutrient elements for human life. The salted egg yolk is smashed and then used as a sauce base material, the taste is soft and has a sandy powder feeling, the mouthfeel is very good, the mixing degree with the flavor sauce is high, and the taste is more uniform.
The egg yolk powder is prepared from fresh eggs as raw materials through a plurality of processes, and is an ideal substitute for the fresh eggs. The yolk powder has good emulsibility, and is an ideal raw material for products such as biscuits, chicken essence, yolk pie, instant noodles, ice cream, puffed snack food, high-grade feed and the like. The hydrolyzed yolk powder is produced by taking egg yolk as a raw material and carrying out protease treatment, heating, centrifugal separation, spray drying and other steps, and is also applied to the preparation process of various products such as leisure food, high-grade feed and the like. Compared with egg yolk powder, the egg yolk powder has high nutrition content and single component, and has better mixing degree and liquid solubility when being used in industrial preparation.
The capsanthin pigment is also named as capsanthin, belongs to carotenoid pigments and has the activity of vitamin A. The capsanthin pigment has bright color, high color value, strong coloring power and good color retention effect, is widely applied to coloring of various foods such as aquatic products, meat, cakes, salad, cans, beverages and the like, and can effectively prolong the shelf life of simulated foods; meanwhile, the food has high edible safety, has the functions of nutrition and health care, and is proved by modern science to have the functions of cancer resistance, radiation resistance and the like. China 'food additive use sanitary Standard' (GB2760-1996) is approved as an unlimited natural food additive, and the natural food additive is produced and used in a proper amount according to requirements.
Caramel, also known as caramel color, is a viscous liquid or powder prepared by decocting maltose, sucrose, etc., is dark brown, has bitter taste, and is mainly used for coloring soy sauce, candy, vinegar, beer, etc. Caramel is a natural colorant with a wide application range in food and is an important member of food additives.
And (3) in the step (b), the flavor sauce is dyed by matching the capsanthin and the caramel, so that the sauce is stable in color quality, bright and bright in color, good in brightness and uniform in distribution.
The yeast extract is a product obtained by taking food yeast as a main raw material and carrying out enzymolysis and autolysis (separation and extraction can be carried out again) under the combined action of enzyme of the yeast or added food-grade enzyme, and is rich in soluble components in yeast cells such as amino acid, peptide, polypeptide and the like. It is clearly stated in the standards for food additive use (GB2760-1996) that yeast extract as a yeast product (16.04) belongs to the food category and can be directly eaten without limitation of the range of use and the amount of addition.
The flavor-developing nucleotide disodium is a new-generation nucleotide food freshener. It can be directly added into food for improving freshness. The food additive can be used in various foods according to the production requirements in the stipulation of the national food additive use sanitary standard (GB 2760-1996). The product is often used in combination with sodium glutamate (i.e. monosodium glutamate), and the dosage is generally 2% to 10% of monosodium glutamate.
Most of disodium succinate is crystalline powder, colorless to white, odorless and delicious, has taste threshold of 0.03%, is stable in air, and is easily soluble in water. It is the only organic acid food flavor enhancer approved by China. According to the food additive use health standard (GB2760-1996) in China, the disodium succinate can be used for seasonings, and the maximum dosage is 20 g/kg. The product is usually used in combination with sodium glutamate (monosodium glutamate), and the dosage of the product is about 10% of that of sodium glutamate. The amount of disodium succinate used in the scheme completely meets the relevant regulations.
Aspartame is a natural functional oligosaccharide, does not cause decayed teeth, has pure sweet taste and low hygroscopicity, and does not cause the phenomenon of stickiness. Can not cause obvious rise of blood sugar, and is suitable for diabetic patients. It can be used for producing cake, biscuit, bread, wine, ice cream, ice sucker, beverage and candy.
The above description is only an embodiment of the present invention, and is not intended to limit the present invention. Various modifications and alterations to this invention will become apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the scope of the claims of the present invention.

Claims (7)

1. An egg yolk flavor sauce for producing rice crust is characterized in that: the seasoning sauce is prepared by mixing salted duck egg yolk and a plurality of kinds of flavor sauce decocted by raw materials, wherein the raw materials for decocting the flavor sauce comprise crab cream powder essence, edible vegetable oil, shortening, brewed soy sauce, maltose syrup, yolk powder, edible glucose, maltodextrin, food essence, capsanthin, caramel color, yeast extract, disodium 5' -ribonucleotide, acid hydrolyzed vegetable protein seasoning liquid, disodium succinate, aspartame, silicon dioxide, white granulated sugar, monosodium glutamate, edible salt and purified water.
2. The egg yolk flavor paste for producing rice crust according to claim 1, wherein the egg yolk flavor paste comprises: the raw materials for boiling the flavor sauce comprise, by weight, 0.05-0.1 part of crab cream powder essence, 10-12 parts of edible vegetable oil, 2-4 parts of shortening, 3-5 parts of brewed soy sauce, 8-10 parts of maltose syrup, 20-40 parts of egg yolk powder, 5-10 parts of edible glucose, 1-5 parts of maltodextrin, 1-3 parts of food essence and 2.5-3 parts of capsanthin, 3-5 parts of caramel color, 0.5-4 parts of yeast extract, 0.2-0.7 part of 5' -flavor nucleotide disodium, 1-10 parts of acid hydrolyzed vegetable protein seasoning liquid, 0.1-0.2 part of disodium succinate, 3-5 parts of aspartame, 1-2 parts of silicon dioxide, 1-3 parts of white granulated sugar, 0.2-0.5 part of monosodium glutamate, 1-3 parts of edible salt and a proper amount of purified water.
3. The egg yolk flavor paste for producing rice crust according to claim 1, wherein the egg yolk flavor paste comprises: the mixing ratio of the salted duck egg yolk pieces to the flavor sauce is 3:1-5: 1.
4. The egg yolk flavor paste for producing rice crust according to claim 1, wherein the egg yolk flavor paste comprises: the brewed soy sauce is light soy sauce.
5. The egg yolk flavor paste for producing rice crust according to claim 1, wherein the egg yolk flavor paste comprises: the egg yolk powder is hydrolyzed egg yolk powder.
6. The process for producing an egg yolk flavor paste for rice crust according to any one of claims 1 to 5, wherein: comprises the following process steps of the following steps,
(1) preparing raw materials: comprises boiled raw materials of salted duck egg yolk and flavor sauce;
(2) steaming the egg yolk: roasting the salted duck egg yolk for 25-28 minutes at the roasting temperature of 140 ℃ until the inner heart of the egg yolk is well cooked, and then smashing the salted duck egg yolk into 80-100 meshes of salted duck egg yolk for later use by using a stirrer;
(3) boiling: uniformly mixing the decocted raw materials of the flavor sauce, decocting for 20-25 minutes, and concentrating the sauce;
(4) stirring and mixing: adding the concentrated sauce into a stirrer, and fully stirring and mixing with salted duck egg yolk.
7. The process for preparing yolk flavor sauce for rice crust production according to claim 6, wherein the process comprises the following steps: the step (3) comprises the following steps:
(a) boiling the bottom slurry: decocting crab spawn powder essence, edible vegetable oil, shortening, brewed soy sauce, maltose syrup, silicon dioxide, white granulated sugar, monosodium glutamate, edible salt and a proper amount of purified water for 10-12 minutes until the crab spawn powder essence, the edible vegetable oil, the shortening, the brewed soy sauce, the maltose syrup, the silicon dioxide, the white granulated sugar, the monosodium glutamate, the edible salt and the proper amount of purified water are;
(b) boiling into slurry: adding egg yolk powder, edible glucose, maltodextrin, food essence, capsanthin, caramel color, yeast extract, disodium 5' -ribonucleotide, acid hydrolyzed vegetable protein seasoning liquid, disodium succinate and aspartame into the mixed solution in the step (a), and optionally adding a proper amount of purified water, continuously decocting for 8-15 minutes and concentrating the sauce.
CN201911405408.6A 2019-12-31 2019-12-31 Yolk flavor sauce for producing rice crust and preparation process thereof Withdrawn CN111000213A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201911405408.6A CN111000213A (en) 2019-12-31 2019-12-31 Yolk flavor sauce for producing rice crust and preparation process thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201911405408.6A CN111000213A (en) 2019-12-31 2019-12-31 Yolk flavor sauce for producing rice crust and preparation process thereof

Publications (1)

Publication Number Publication Date
CN111000213A true CN111000213A (en) 2020-04-14

Family

ID=70119680

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201911405408.6A Withdrawn CN111000213A (en) 2019-12-31 2019-12-31 Yolk flavor sauce for producing rice crust and preparation process thereof

Country Status (1)

Country Link
CN (1) CN111000213A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114081159A (en) * 2021-11-25 2022-02-25 福建正味生物科技有限公司 Crab meat paste-like essence and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114081159A (en) * 2021-11-25 2022-02-25 福建正味生物科技有限公司 Crab meat paste-like essence and preparation method thereof

Similar Documents

Publication Publication Date Title
CN102048117B (en) Seasoning
KR102432121B1 (en) a functional Stir-fried Rice Cake sauce and the Stir-fried Rice Cake sauce method
CN102742793B (en) Production method of steamed stuffed bun containing cream, pumpkin and purple sweet potato
CN103141811A (en) Preparation method for sweet soybean paste
JP4636300B2 (en) Method of making soy sauce flavor seasoning
CN110301623A (en) A kind of instant tomato paste product and preparation method thereof rich in lycopene
CN103689515A (en) Application of ginseng as well as ginseng sauce condiment and preparation method thereof
KR101083317B1 (en) Functional frying coating and process for production thereof
KR20180038670A (en) fermented liquid starter for bread making using sweet potato and manufacturing method of bread
CN106036743A (en) Sea worm seasoning and manufacturing method thereof
CN111000213A (en) Yolk flavor sauce for producing rice crust and preparation process thereof
KR102020237B1 (en) Tsuyu Sauce Composition for Donburi and Manufacturing Method the Same
KR101321676B1 (en) Teokbokki sauce and method thereof
CN102100246A (en) Carrot crisp biscuit and making method thereof
CN105558470A (en) Composite nutrition steamed bun and preparation method thereof
CN113712188A (en) Delicate-flavor compound seasoning sauce and preparation method thereof
CN108634239B (en) Seaweed-flavored chili crisp and preparation method thereof
CN105559028A (en) Preparation method of hairy crab paste with durian flavor and product thereof
JPH09154532A (en) Coloring food into red
KR20170054094A (en) Manufacturing method of thick soypaste mixed with red pepper and japanese apricot syrup
CN102178187B (en) Suaeda salsa bun and preparation method thereof
CN105310081A (en) Fermented bean dreg package carried with user and preparation method thereof
JP2008212028A (en) Method for coloring food blue
KR100495143B1 (en) Process for producing sauces by use of foxglove
CN103637073A (en) Preserved vegetable moon cake and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
WW01 Invention patent application withdrawn after publication

Application publication date: 20200414

WW01 Invention patent application withdrawn after publication