CN112841590A - Sauce and preparation method thereof - Google Patents
Sauce and preparation method thereof Download PDFInfo
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- CN112841590A CN112841590A CN202110156419.6A CN202110156419A CN112841590A CN 112841590 A CN112841590 A CN 112841590A CN 202110156419 A CN202110156419 A CN 202110156419A CN 112841590 A CN112841590 A CN 112841590A
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- 238000010792 warming Methods 0.000 claims abstract description 36
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- TYPSVDGIQAOBAD-DZGCQCFKSA-N Atractylone Chemical compound C([C@]1(C)C2)CCC(=C)[C@@H]1CC1=C2OC=C1C TYPSVDGIQAOBAD-DZGCQCFKSA-N 0.000 description 2
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- KGEKLUUHTZCSIP-HOSYDEDBSA-N [(1s,4s,6r)-1,7,7-trimethyl-6-bicyclo[2.2.1]heptanyl] acetate Chemical compound C1C[C@]2(C)[C@H](OC(=O)C)C[C@H]1C2(C)C KGEKLUUHTZCSIP-HOSYDEDBSA-N 0.000 description 1
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- 238000009924 canning Methods 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
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- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 description 1
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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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The application relates to the technical field of seasonings, and particularly discloses a sauce and a preparation method thereof, wherein the sauce is prepared from the following raw materials in parts by weight: 8-10 parts of white granulated sugar, 4-6 parts of edible salt, 0.05-0.1 part of monosodium glutamate, 4-6 parts of components for invigorating stomach and promoting digestion, 4-6 parts of components for warming stomach and invigorating spleen, 1-3 parts of components for removing fishy smell, 1-3 parts of components for extracting fragrance and 1-3 parts of components for removing greasy dirt; the stomach invigorating and digestion promoting component comprises the following components in parts by weight: 0.8-1.2 parts of onion, 0.8-1.2 parts of dried hawthorn, 0.8-1.2 parts of Chinese yam, 0.75-1.1 parts of fructus amomi, 0.8-1.2 parts of garlic and 0.05-0.1 part of radix pseudostellariae, wherein the stomach warming and spleen invigorating component comprises the following components in parts by weight: 0.8-1.2 parts of ginger, 0.8-1.2 parts of fried polished round-grained rice powder, 0.8-1.2 parts of wild jujube, 0.8-1.2 parts of dried orange peel, 0.2-0.4 part of bighead atractylodes rhizome, 0.2-0.4 part of magnolia officinalis and 0.3-0.4 part of liquorice. The sauce has the effects of invigorating stomach, promoting digestion, warming stomach and invigorating spleen, the preparation process and conditions are convenient to control, and the large-scale industrial production is easy to realize.
Description
Technical Field
The invention belongs to the technical field of seasonings, and particularly relates to a sauce and a preparation method thereof.
Background
In the process of daily food preparation, food is often seasoned in order to increase the color, fragrance and taste of dishes and promote appetite. The seasoning is a process of properly matching main and auxiliary materials of dishes with various seasonings to enable the main and auxiliary materials to mutually influence each other, removing peculiar smell and increasing delicacy through a series of complex physical and chemical changes, and forming various dishes with different flavors. Seasoning is a key technical point of seasoning, and the seasoning is properly used, not only has special aroma, but also can obtain unexpected peculiar smell, so that dishes are more well-known food, wherein taking sauce as an example, the sauce is the sauce for adjusting the taste.
The sauce in the related technology can be divided into single taste and compound taste, wherein the single taste is the basic taste essentially and mainly comprises salty, sour, bitter, spicy, sweet, numb, fragrant and fresh; the compound taste is the taste formed by mixing two or more than two kinds of single taste, so that people often need to take food-dispersing tablets and the like to regulate qi, disperse flatulence, strengthen stomach and promote digestion when the people cannot be tempted to eat food and eat too much food to cause abdominal distension and abdominal distension in daily life. The sauce gives the food materials a sour, spicy, fresh, sweet and salty taste after being used, removes fishy smell and greasiness, can also play a role in invigorating stomach and promoting digestion, warming stomach and invigorating spleen, has a certain health-preserving value, and is suitable for long-term eating.
Disclosure of Invention
In order to produce the sauce with the functions of invigorating stomach, promoting digestion, warming stomach and invigorating spleen, the application provides the sauce and the preparation method thereof.
The application provides a sauce adopts following technical scheme:
in a first aspect, the present application provides a sauce, which adopts the following technical scheme:
a sauce is prepared from the following raw materials in parts by weight: 8-10 parts of white granulated sugar, 4-6 parts of edible salt, 0.05-0.1 part of monosodium glutamate, 4-6 parts of components for invigorating stomach and promoting digestion, 4-6 parts of components for warming stomach and invigorating spleen, 1-3 parts of components for removing fishy smell, 1-3 parts of components for extracting fragrance and 1-3 parts of components for removing greasy dirt;
the stomach invigorating and digestion promoting component is prepared from the following components in parts by weight: 0.8-1.2 parts of onion, 0.8-1.2 parts of dried hawthorn, 0.8-1.2 parts of Chinese yam, 0.75-1.1 parts of fructus amomi, 0.8-1.2 parts of garlic and 0.05-0.1 part of radix pseudostellariae, wherein the stomach warming and spleen invigorating component is prepared from the following components in parts by weight: 0.8-1.2 parts of ginger, 0.8-1.2 parts of fried polished round-grained rice powder, 0.8-1.2 parts of wild jujube, 0.8-1.2 parts of dried orange peel, 0.2-0.4 part of bighead atractylodes rhizome, 0.2-0.4 part of magnolia officinalis and 0.3-0.4 part of liquorice.
By adopting the technical scheme, the onion contains allicin, the garlic contains allicin which can stimulate gastric acid secretion and increase appetite, and the lipolytic enzyme contained in the hawthorn can promote the digestion of fat food and has the functions of stimulating gastric secretion, increasing gastric enzyme and the like; fructus amomi contains limonene, linalool, borneol acetate and the like, has strong aromatic smell, can promote qi circulation and harmonize stomach, has the functions of helping digestion and invigorating stomach with garlic, and is matched with Chinese yam and radix pseudostellariae to maintain the stomach after promoting gastric acid secretion; the dried tangerine peel is dried tangerine peel and mainly plays a role in promoting qi circulation and tonifying spleen, the bighead atractylodes rhizome is a perennial herb traditional Chinese medicine of atractylodes of Compositae, the main components of the traditional Chinese medicine are atractylone, atractylol, atractylenolide and the like and can play a role in tonifying qi and tonifying spleen, the magnolia officinalis is a magnolia plant and has a function of warming stomach and spleen by mixing and boiling with the bighead atractylodes rhizome and the dried tangerine peel, the ginger and the wild jujube can be soaked and then mixed with the magnolia officinalis, the bighead atractylodes rhizome and the dried tangerine peel to achieve a better effect of warming stomach and spleen, the liquorice is matched with the bighead atractylodes rhizome to be used, the liquorice plays a neutralizing role, the effect of tonifying qi is increased, the polished round-grained rice is fried and then ground into powder, fat is absorbed more easily.
Preferably, the sauce is prepared from the following raw materials in parts by weight: 9-10 parts of white granulated sugar, 5-6 parts of edible salt, 0.06-0.08 part of monosodium glutamate, 5-6 parts of components for invigorating stomach and promoting digestion, 5-6 parts of components for warming stomach and invigorating spleen, 2-3 parts of components for removing fishy smell, 2-3 parts of components for extracting fragrance and 2-3 parts of components for removing greasy dirt;
the stomach invigorating and digestion promoting component comprises the following components in parts by weight: 0.9-1.1 parts of onion, 0.9-1.1 parts of dried hawthorn, 0.9-1.1 parts of Chinese yam, 0.85-1.0 parts of fructus amomi, 0.9-1.1 parts of garlic and 0.06-0.08 parts of radix pseudostellariae, wherein the stomach warming and spleen invigorating component comprises the following components in parts by weight: 0.9 to 1.1 portion of ginger, 0.9 to 1.1 portion of fried polished round-grained rice powder, 0.9 to 1.1 portions of wild jujube, 0.9 to 1.1 portions of dried orange peel, 0.3 to 0.4 portion of largehead atractylodes rhizome, 0.3 to 0.4 portion of officinal magnolia bark and 0.35 to 0.4 portion of liquorice.
By adopting the technical scheme, the proportion of the components of the sauce is further optimized, so that the using amount of the components can be controlled more accurately, the uniform taste is ensured, meanwhile, the fluctuation range of the components in the sauce is small, and the auxiliary cooperation effect can be better played, so that the onion, the garlic, the fructus amomi and the dried hawthorn in the stomach-invigorating and digestion-helping components can be better matched with the yam and the radix pseudostellariae to maintain the stomach; the magnolia bark, the white atractylodes rhizome and the dried orange peel in the stomach warming and spleen tonifying components are mixed, boiled and added with the ginger and the wild jujube, so that better effects of warming the stomach and tonifying the spleen can be achieved.
Preferably, the fishy smell removing component is prepared from the following components in parts by weight: 0.9 to 1.2 parts of tsaoko amomum fruit, 0.9 to 1.2 parts of angelica dahurica and 0.2 to 0.6 part of cassia bark.
By adopting the technical scheme, the tsaoko amomum fruits can be used as flavoring spice, wherein the extracted aromatic oil can remove fishy smell and simultaneously has the effects of warming the middle-jiao and invigorating the stomach, and can promote digestion and smooth qi when matched with ginger, the radix angelicae is fragrant and pungent in taste, so that the tsaoko amomum fruits can be used for removing fishy smell and improving fragrance, the fragrance improving and fishy smell removing effects are better when matched with the tsaoko amomum fruits, and the fishy smell removing and improving effects can be better achieved by matching with the added cinnamon.
Preferably, the aroma-improving component is prepared from the following components in parts by weight: 1.6 to 2.4 parts of rhizoma kaempferiae, 0.2 to 0.3 part of dried pepper and 0.2 to 0.3 part of dried pepper.
By adopting the technical scheme, the rhizoma kaempferiae is a perennial root herbaceous plant, also called as sand ginger, is often used as an adjuvant and ministerial material, has small pungency and more fragrant smell compared with ginger and the like, is slightly spicy after being mixed, fried and crushed with dry hot pepper and dry hot pepper, is beneficial to digestion, and has better fragrance-improving effect on meat products.
Preferably, the greasiness-removing component is one or more of tomato paste, apple jam and glacial acetic acid.
By adopting the technical scheme, the tomato sauce is a sauce-shaped concentrated product prepared by taking ripe red tomatoes as raw materials and carrying out crushing, pulping, peeling, seed post-concentration, canning and sterilization, and is often used as a dipping sauce for fried food.
Preferably, the greasiness-removing component is prepared from the following components in parts by weight: 0.2-0.3 part of tomato sauce, 0.2-0.3 part of apple sauce and 1.6-2.4 parts of glacial acetic acid.
By adopting the technical scheme, the components of the greasiness removing component are further accurately proportioned, the greasiness removing effect is relatively stable, when the coating is used as a fried food dipping sauce, apples, hawthorns and tomatoes are rich in a large amount of VC, a good greasiness removing effect is achieved, and the food is more sour, tasty and not greasy in taste due to the fact that glacial acetic acid is proportioned.
In a second aspect, the application provides a preparation method of sauce, which adopts the following technical scheme:
a method for preparing a sauce, comprising the steps of:
s1, preparing raw juice: cleaning the raw materials and spices such as the components for invigorating stomach and promoting digestion, the components for warming stomach and invigorating spleen, the components for removing fishy smell, the components for extracting fragrance, the components for removing greasy taste and the like which are proportioned completely with purified water, then adding water, heating and boiling, and filtering to obtain raw juice;
s2, preparing the first juice: adding water again into the raw materials and the spices which are filtered and left in the step S1, heating and decocting, and filtering to obtain a head juice;
s3, blending: mixing the raw juice in S1 and the head juice in S2 in proportion, adding edible salt, white granulated sugar and monosodium glutamate, and stirring to obtain a feed liquid;
s4, filtering: and filtering the feed liquid obtained in the step S3 to obtain a product.
By adopting the technical scheme, the process of processing and preparing the raw materials is simple and convenient, various conditions are easy to reach, the raw materials can be purchased and obtained from the market, and the raw materials are fully utilized and have more real mouthfeel through the mixing of the raw juice and the head juice, so that the raw materials are suitable for large-scale popularization and production, and the products which can remove fishy smell and greasiness, nourish the stomach and invigorate the spleen can be obtained in a large scale.
Preferably, in the step S1, the raw materials such as the stomach-invigorating and digestion-promoting component, the stomach-warming and spleen-invigorating component, the fishy smell-removing component, the fragrance-extracting component and the greasy-removing component which are proportioned and the spice are cleaned by purified water, and then the raw materials and the purified water are added with water according to the weight ratio of 1 (5-10), heated and boiled, and filtered to obtain the raw juice.
By adopting the technical scheme, the ratio of the raw materials to the water is controlled in S1, the taste of the obtained raw juice is relatively well kept, the processing and preparation process is simple and convenient, the production cost is low, and therefore the method is suitable for large-scale popularization and production, products with relatively uniform taste are easier to produce according to the ratio control of the raw materials to the water when the method is suitable for large-scale production, and the product stability is good.
Preferably, in the S1, the raw materials and water are added with water according to the weight ratio of 1 (5-10), and then the raw materials and the water are continuously boiled for 2-5 hours under the condition of 80-95 ℃, and the raw juice is obtained after filtration.
By adopting the technical scheme, the boiling temperature and time are controlled in S1, so that the taste of the prepared raw juice is kept well, nutrient substances in the raw juice are not easy to be lost due to overhigh temperature, the taste of the raw juice prepared by the method is relatively uniform, the stability of the produced product is good when the method is suitable for large-scale popularization and production, the taste and quality difference of products in different batches are not easy to generate, and the effects of removing fishy smell and greasiness, nourishing stomach and tonifying spleen of the product are ensured.
Preferably, in the step S2, 5 to 10 times of water by weight is added into the raw materials and spices filtered and remained in the step S1, the mixture is heated and boiled, the mixture is kept at the temperature of more than 80 ℃ for 0.5 to 2 hours, and head juice is obtained after filtering.
By adopting the technical scheme, the prepared first juice is relatively uniform in taste by controlling the boiling temperature and time of the first juice in the S2, so that the prepared first juice can be better matched with the first juice, nutrient substances in the first juice are not easy to be lost, the method is suitable for large-scale popularization and production, the stability of the product produced by mixing the first juice with the original juice is better, and the products of different batches are not easy to generate the difference in taste and quality.
In summary, the present application has the following beneficial effects:
1. the stomach-invigorating and digestion-promoting components and the stomach-warming and spleen-tonifying components adopted in the application play good health-care effects on digestion and absorption of a human body and gastrointestinal maintenance through the synergistic effect of different components, wherein onion, garlic, hawthorn and the like stimulate gastric acid secretion and can stimulate appetite, a proper amount of fructus amomi is proportioned to play a role in promoting qi and harmonizing stomach, mangnolia officinalis, bighead atractylodes rhizome and dried orange peel are mixed and boiled, and the sauce has the effects of warming stomach and spleen after being mixed with ginger and wild jujube for soaking, and a proper amount of liquorice is proportioned to increase the effect of tonifying qi, so that the sauce has the effects of nourishing stomach and tonifying spleen;
2. the tsaoko amomum fruits and the angelica dahurica can be used as flavoring, aromatic oil extracted from the tsaoko amomum fruits and the angelica dahurica can remove fishy smell and simultaneously have certain effects of warming the middle-jiao and invigorating the stomach, and can help digestion and smooth qi when being matched with the ginger, so that the sauce has the effects of removing the fishy smell and helping digestion;
3. the rhizoma kaempferiae, the dry pepper and the dry pepper are mixed, fried and crushed, and have slight spicy flavor, and the flavor extracting effect of the sauce on meat products is better while promoting the secretion of digestive gastric acid through spicy flavor;
4. through the mixing of raw juice and head juice, when making full use of for the raw materials, its taste is unified relatively, can prepare according to above-mentioned process steps and obtain the product that can dispel the fishy smell and separate the greasy, stomach nourishing spleen invigorating, and the preparation processing procedure is comparatively simple, and when each item condition is easily controlled, it is applicable in large-scale popularization and production.
Detailed Description
The present application will be described in further detail with reference to examples.
Examples
Example 1: a sauce, the components and their respective weights are shown in Table 1 and is prepared by the following steps:
s1, preparing raw juice: cleaning the raw materials and the ingredients such as the stomach invigorating and digestion promoting component, the stomach warming and spleen invigorating component, the fishy smell removing component, the aroma improving component and the greasy removing component which are proportioned completely with purified water, adding water into the raw materials and the purified water according to the weight ratio of 1:5, continuously decocting for 2 hours at the temperature of 80 ℃, and filtering to obtain a raw juice;
s2, preparing the first juice: adding 5 times of water into the raw materials and spices filtered in the S1, heating and decocting, keeping the temperature above 80 ℃ for 0.5 hour, and filtering to obtain a head juice;
s3, blending: mixing the original juice of S1 and the first juice of S2 in proportion, adding edible salt, white granulated sugar, monosodium glutamate and other ingredients, and uniformly stirring to obtain a feed liquid;
s4, filtering: and filtering the feed liquid obtained in the step S3 to obtain a product.
Examples 2 to 6: a sauce which differs from example 1 in that the components and their respective weights are as shown in table 1.
TABLE 1 Components and weights (kg) thereof in examples 1-6
Example 7, a sauce, which is different from example 1 in that the preparation process of the sauce comprises the following steps:
s1, preparing raw juice: cleaning the raw materials such as the stomach invigorating and digestion promoting component, the stomach warming and spleen invigorating component, the fishy smell removing component, the fragrance extracting component and the greasy removing component and the spice which are proportioned completely with purified water, adding water into the raw materials and the water according to the weight ratio of 1:7.5, continuously decocting for 3.5 hours at 87.5 ℃, and filtering to obtain a raw juice;
s2, preparing the first juice: adding 5 times of water by weight into the raw materials and the spices filtered in the S1, heating and decocting, keeping the temperature above 80 ℃ for 0.5 hour, and filtering to obtain a head juice;
s3, blending: mixing the raw juice in S1 and the head juice in S2 in proportion, adding edible salt, white granulated sugar, monosodium glutamate and other ingredients, and stirring uniformly to obtain a feed liquid;
s4, filtering: and filtering the feed liquid in the S3 to obtain a product.
Example 8, a sauce, which is different from example 1 in that the preparation process of the sauce comprises the following steps:
s1, preparing raw juice: cleaning the raw materials such as the stomach invigorating and digestion promoting component, the stomach warming and spleen invigorating component, the fishy smell removing component, the fragrance extracting component and the greasy removing component and the spice which are proportioned completely with purified water, adding water into the raw materials and water according to the weight ratio of 1:10, continuously decocting for 5 hours at the temperature of 95 ℃, and filtering to obtain a raw juice;
s2, preparing the first juice: adding 5 times of water by weight into the raw materials and the spices filtered in the S1, heating and decocting, keeping the temperature above 80 ℃ for 0.5 hour, and filtering to obtain a head juice;
s3, blending: mixing the original juice of S1 and the first juice of S2 in proportion, adding edible salt, white granulated sugar, monosodium glutamate and other ingredients, and stirring uniformly to obtain a feed liquid;
s4, filtering: and filtering the feed liquid in the S3 to obtain a product.
Example 9, a sauce, which is different from example 1 in that the preparation process of the sauce comprises the following steps:
s1, preparing raw juice: cleaning the raw materials such as the stomach invigorating and digestion promoting component, the stomach warming and spleen invigorating component, the fishy smell removing component, the fragrance extracting component and the greasy removing component and the spice which are proportioned completely with purified water, adding water into the raw materials and water according to the weight ratio of 1:5, continuously decocting for 2 hours at the temperature of 80 ℃, and filtering to obtain a raw juice;
s2, preparing the first juice: adding 7.5 times of water by weight into the raw materials and the spices filtered and left in the S1, heating and boiling, keeping the temperature above 80 ℃ for 0.5 hour, and filtering to obtain head juice;
s3, blending: mixing the S1 juice and the S2 juice in proportion, adding edible salt, white granulated sugar, monosodium glutamate and other ingredients, and stirring uniformly to obtain a feed liquid;
s4, filtering: and filtering the feed liquid in the S3 to obtain a product.
Example 10, a sauce, which is different from example 1 in that the preparation process of the sauce comprises the following steps:
s1, preparing raw juice: cleaning the raw materials such as the stomach invigorating and digestion promoting component, the stomach warming and spleen invigorating component, the fishy smell removing component, the fragrance extracting component and the greasy removing component and the spice which are proportioned completely with purified water, adding water into the raw materials and water according to the weight ratio of 1:5, continuously decocting for 2 hours at the temperature of 80 ℃, and filtering to obtain a raw juice;
s2, preparing the first juice: adding 10 times of water by weight into the raw materials and the spices filtered in the S1, heating and decocting, keeping the temperature above 80 ℃ for 0.5 hour, and filtering to obtain a head juice;
s3, blending: mixing the raw juice in S1 and the head juice in S2 in proportion, adding edible salt, white granulated sugar, monosodium glutamate and other ingredients, and stirring uniformly to obtain a feed liquid;
s4, filtering: and filtering the feed liquid in the S3 to obtain a product.
Example 11, a sauce which is different from example 1 in that the preparation process of the sauce comprises the following steps:
s1, preparing raw juice: cleaning the raw materials such as the stomach invigorating and digestion promoting component, the stomach warming and spleen invigorating component, the fishy smell removing component, the fragrance extracting component and the greasy removing component and the spice which are proportioned completely with purified water, adding water into the raw materials and water according to the weight ratio of 1:5, continuously decocting for 2 hours at the temperature of 80 ℃, and filtering to obtain a raw juice;
s2, preparing the first juice: adding 5 times of water by weight into the raw materials and the spices filtered in the S1, heating and decocting, keeping the temperature above 80 ℃ for 1.25 hours, and filtering to obtain a head juice;
s3, blending: mixing the raw juice in S1 and the head juice in S2 in proportion, adding edible salt, white granulated sugar, monosodium glutamate and other ingredients, and stirring uniformly to obtain a feed liquid;
s4, filtering: and filtering the feed liquid in the S3 to obtain a product.
Example 12, a sauce which is different from example 1 in that the preparation process of the sauce comprises the following steps:
s1, preparing raw juice: cleaning the raw materials such as the stomach invigorating and digestion promoting component, the stomach warming and spleen invigorating component, the fishy smell removing component, the fragrance extracting component and the greasy removing component and the spice which are proportioned completely with purified water, adding water into the raw materials and water according to the weight ratio of 1:5, continuously decocting for 2 hours at the temperature of 80 ℃, and filtering to obtain a raw juice;
s2, preparing the first juice: adding 5 times of water by weight into the raw materials and the spices filtered in the S1, heating and decocting, keeping the temperature above 80 ℃ for 2 hours, and filtering to obtain a first juice;
s3, blending: mixing the raw juice in S1 and the head juice in S2 in proportion, adding edible salt, white granulated sugar, monosodium glutamate and other ingredients, and stirring uniformly to obtain a feed liquid;
s4, filtering: and filtering the feed liquid in the S3 to obtain a product.
Comparative example
Comparative example 1, a sauce, was different from example 1 in that amomum villosum was not contained in the sauce during the preparation.
Comparative example 2, a sauce, was different from example 1 in that garlic was not contained in the sauce during the preparation process.
Comparative example 3, a sauce, was different from example 1 in that amomum villosum and garlic were not contained in the sauce during the preparation process.
Comparative example 4, a sauce, which is different from example 1, was prepared without the parched rice powder.
Comparative example 5, a sauce, was different from example 1 in that the sauce was prepared without zizyphus jujube.
Comparative example 6, a sauce, which is different from example 1, was prepared without the parched rice powder and the wild jujube.
Comparative example 7, a sauce, was different from example 1 in that magnolia bark was not included in the sauce during the preparation process.
Comparative example 8, a sauce, was different from example 1 in that Atractylodis rhizoma was not contained in the sauce during the preparation.
Comparative example 9, a sauce, was different from example 1 in that magnolia bark and atractylodes macrocephala were not included in the sauce during the preparation.
Comparative example 10, a sauce, which is different from example 1 in that, in the preparation process, the stomach-invigorating and digestion-promoting component comprises 0.4kg of onion, 0.4kg of dried hawthorn, 0.4kg of yam, 0.375kg of amomum villosum, 0.4kg of garlic and 0.025kg of radix pseudostellariae.
Comparative example 11, a sauce, which is different from example 1 in that, in the preparation process, the stomach-invigorating and digestion-promoting component comprises 2kg of onion, 2kg of dried hawthorn, 2kg of yam, 1.875kg of fructus amomi, 2kg of garlic and 0.125kg of radix pseudostellariae.
Comparative example 12, a sauce, which is different from example 1 in that, in the preparation process, the stomach-warming and spleen-invigorating component comprises ginger 0.4kg, parched polished round-grained rice powder 0.4kg, jujube 0.4kg, dried orange peel 0.4kg, white atractylodes rhizome 0.1kg, magnolia bark 0.1kg, licorice root 0.2 kg.
Comparative example 13, a sauce, which is different from example 1 in that, in the preparation process, the stomach warming and spleen invigorating component comprises 2kg of ginger, 2kg of fried rice powder, 2kg of jujube, 2kg of dried orange peel, 0.5kg of white atractylodes rhizome, 0.5kg of magnolia bark, and 1kg of licorice.
Comparative example 14, a method for preparing a sauce, which is different from example 1 in that water is added to raw materials and water at a weight ratio of 1:5 in S1, and then decocting is continued at 60 ℃ for 1 hour, and a raw juice is obtained after filtration.
Performance test
The sauces obtained in examples 1 to 12 and comparative examples 1 to 14 were mixed to prepare a feed as a test object. 540 mature healthy mice of 50 days old are adopted, each group comprises 20 mice, and the male mice and the female mice are divided into 27 groups randomly, and each group is fed with feed independently. Wherein 1 group is a control group, the feed does not contain sauce, the sauce accounts for 1 percent of the total weight of the feed in the other groups, the feed is taken freely, the test time is 30 days, the feed intake frequency and the activity condition are observed, and the daily average feed intake of 27 groups is recorded.
The daily food intake was determined as the quotient of the difference between the daily food intake and the remaining food intake and the number of mice, and the average daily food intake was determined as the average daily food intake over 30 days.
Animal experimental tests were conducted according to "health food test and evaluation technical Specification" (2003 edition), and the amount of gastric juice and pepsin activity in 2 hours after the mice had eaten were measured, and the results were averaged and are shown in Table 2 below.
Table 2 results of performance testing
As can be seen from the test data in table 2: after the mice fed with the sauce with the functions of invigorating stomach and promoting digestion prepared in the control group and the examples 1-12 are fed, the daily average food consumption is higher than 5.8 g/mouse of the control group, the activities are frequent, the gastric juice amount in 2 hours is higher than 3.1ml, and the pepsin activity is higher than 728.6U/ml, which shows that the sauce prepared in the example of the application has good effects of invigorating stomach and promoting digestion, wherein the example 3 is the optimal example, and the gastric juice amount and the pepsin activity are highest.
It can be seen from the combination of example 1 and comparative examples 1-3 and table 2 that, after the sauce prepared in example 1 is eaten, the daily average food consumption is 8.8 g/person and the activities are frequent, while after the sauce prepared in comparative examples 1-3 is eaten, the daily average food consumption is 6.4 g/person, 6.8 g/person and 6.2 g/person respectively, the activity frequency is general, and the pepsin activity in example 1 is 852.3U/ml which is higher than that of amomum villosum 752.8U/ml, 756.3U/ml and 734.6U/ml in comparative examples 1-3, which indicates that the amomum villosum and garlic added in the raw materials can play a certain effect of invigorating stomach and promoting digestion, and can cooperate with garlic to promote gastrointestinal ventilation, so that the symptoms of flatulence can be effectively relieved, and a better effect of invigorating stomach and promoting digestion can be achieved.
It can be seen from the combination of example 1 and comparative examples 4 to 6 and table 2 that, after the sauce prepared in example 1 was eaten, the daily average food consumption was 8.8 g/food and the activities were frequent, while after the sauce prepared in comparative examples 4 to 6 was eaten, the daily average food consumption was 7.0 g/food, 6.7 g/food and 6.3 g/food, and the activities were general, and the pepsin activity in example 1 was 852.3U/ml, which was higher than 775.6U/ml, 761.8U/ml and 742.5U/ml in comparative examples 4 to 6, indicating that the raw materials can cooperate with each other to promote gastrointestinal motility while having a certain stomach-invigorating effect by adding parched polished round-grained rice powder and wild jujube, and the sour jujube can promote gastrointestinal secretion of gastric acid for digestion, the parched polished round-grained rice powder can promote intestinal tract digestion and adsorb excessive oil and fat, thereby achieving better effects of invigorating stomach and promoting digestion.
As can be seen by combining the example 1 and the comparative examples 7-9 and combining the Table 2, and the activities are more frequent, after the sauce prepared in the example 1 is eaten, the daily average food consumption is 8.8 g/food, and after the sauce prepared in the comparative examples 7-9 is eaten, the daily average food consumption is 6.1 g/food, 6.6 g/food and 6.2 g/food, the activity frequency is general, the pepsin activity in the example 1 is 852.3U/ml, which is higher than 765.4U/ml, 778.1U/ml and 756.8U/ml in the comparative examples 7-9, which shows that the mangnolia officinalis and the bighead atractylodes rhizome added in the raw materials can achieve the digestion promoting effect to a certain extent, and the mangnolia officinalis and the bighead atractylodes rhizome can warm the spleen and the stomach after being boiled, so that the mangnolia officinalis and the bighead atractylodes rhizome have a certain health preserving value after being eaten for a long time.
As can be seen by combining example 1 and comparative examples 10 to 11 with Table 2, the daily average food consumption of the sauce prepared in example 1 was 8.8 g/sauce, while the daily average food consumption of the sauce prepared in comparative examples 10 to 11 was 7.2 g/sauce and 8.7 g/sauce, respectively, and the pepsin activity in example 1 was 852.3U/ml, which was higher than 818.6U/ml and 848.6U/ml in comparative examples 10 to 11, indicating that the stomach-invigorating and digestion-promoting effects were decreased to different extents when the ratio of the stomach-invigorating and digestion-promoting components in the raw materials was too high or too low.
As can be seen by combining example 1 and comparative examples 12 to 13 with Table 2, the daily average food consumption of the sauce prepared in example 1 was 8.8 g/sauce, while the daily average food consumption of the sauce prepared in comparative examples 12 to 13 was 6.9 g/sauce and 7.3 g/sauce, respectively, and the pepsin activity in example 1 was 852.3U/ml, which was higher than 780.5U/ml and 843.1U/ml in comparative examples 12 to 13, indicating that the stomach-invigorating, digestion-promoting and stomach-warming and spleen-invigorating effects were decreased to different degrees when the ratio of the stomach-warming and spleen-invigorating components in the raw materials was too high or too low.
As can be seen by combining example 1 and comparative example 14 with Table 2, the daily average intake of the sauce obtained in example 1 was 8.8 g/sauce, while the daily average intake of the sauce obtained in comparative example 14 was 6.8 g/sauce, and the pepsin activity in example 1 was 852.3U/ml, which is higher than 745.3U/ml in comparative example 14, indicating that when the raw material is boiled at too low a temperature, the nutrients and effective substances in the raw material are not easily separated out, and thus the effects of invigorating stomach and promoting digestion are poor.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (10)
1. The sauce is characterized by being prepared from the following raw materials in parts by weight: 8-10 parts of white granulated sugar, 4-6 parts of edible salt, 0.05-0.1 part of monosodium glutamate, 4-6 parts of components for invigorating stomach and promoting digestion, 4-6 parts of components for warming stomach and invigorating spleen, 1-3 parts of components for removing fishy smell, 1-3 parts of components for extracting fragrance and 1-3 parts of components for removing greasy dirt;
the stomach invigorating and digestion promoting component is prepared from the following components in parts by weight: 0.8-1.2 parts of onion, 0.8-1.2 parts of dried hawthorn, 0.8-1.2 parts of Chinese yam, 0.75-1.1 parts of fructus amomi, 0.8-1.2 parts of garlic and 0.05-0.1 part of radix pseudostellariae, wherein the stomach warming and spleen invigorating component is prepared from the following components in parts by weight: 0.8-1.2 parts of ginger, 0.8-1.2 parts of fried polished round-grained rice powder, 0.8-1.2 parts of wild jujube, 0.8-1.2 parts of dried orange peel, 0.2-0.4 part of bighead atractylodes rhizome, 0.2-0.4 part of magnolia officinalis and 0.3-0.4 part of liquorice.
2. The sauce according to claim 1, characterized in that it is made from raw materials comprising, in parts by weight: 9-10 parts of white granulated sugar, 5-6 parts of edible salt, 0.06-0.08 part of monosodium glutamate, 5-6 parts of components for invigorating stomach and promoting digestion, 5-6 parts of components for warming stomach and invigorating spleen, 2-3 parts of components for removing fishy smell, 2-3 parts of components for extracting fragrance and 2-3 parts of components for removing greasy dirt;
the stomach invigorating and digestion promoting component is prepared from the following components in parts by weight: 0.9-1.1 parts of onion, 0.9-1.1 parts of dried hawthorn, 0.9-1.1 parts of Chinese yam, 0.85-1.0 parts of fructus amomi, 0.9-1.1 parts of garlic and 0.06-0.08 parts of radix pseudostellariae, wherein the stomach warming and spleen invigorating component is prepared from the following components in parts by weight: 0.9 to 1.1 portion of ginger, 0.9 to 1.1 portion of fried polished round-grained rice powder, 0.9 to 1.1 portions of wild jujube, 0.9 to 1.1 portions of dried orange peel, 0.3 to 0.4 portion of largehead atractylodes rhizome, 0.3 to 0.4 portion of officinal magnolia bark and 0.35 to 0.4 portion of liquorice.
3. The sauce according to claim 1, wherein the fishy smell removing component is prepared from the following components in parts by weight: 0.9 to 1.2 parts of tsaoko amomum fruit, 0.9 to 1.2 parts of angelica dahurica and 0.2 to 0.6 part of cassia bark.
4. The sauce of claim 1, wherein the flavor enhancing component is made from components comprising, by weight: 1.6 to 2.4 parts of rhizoma kaempferiae, 0.2 to 0.3 part of dried pepper and 0.2 to 0.3 part of dried pepper.
5. A sauce as claimed in claim 1 wherein the de-greasing component is one or more of tomato ketchup, applesauce and glacial acetic acid.
6. Sauce according to claim 5, characterized in that the greasing component is made of components comprising, in parts by weight: 0.2-0.3 part of tomato sauce, 0.2-0.3 part of apple sauce and 1.6-2.4 parts of glacial acetic acid.
7. A process for preparing a sauce according to any one of claims 1 to 6, comprising the steps of:
s1, preparing raw juice: cleaning the components for invigorating stomach and promoting digestion, warming stomach and invigorating spleen, removing fishy smell, extracting fragrance, removing greasy component and spices with purified water, adding water, heating, decocting, and filtering to obtain raw juice;
s2, preparing the first juice: adding water again into the raw materials and the spices which are filtered and left in the step S1, heating and decocting, and filtering to obtain a head juice;
s3, blending: mixing the raw juice in S1 and the head juice in S2 in proportion, adding edible salt, white granulated sugar and monosodium glutamate, and stirring to obtain a feed liquid;
s4, filtering: and filtering the feed liquid obtained in the step S3 to obtain a product.
8. The preparation method of the sauce according to claim 7, wherein in S1, the raw materials of the stomach-invigorating and digestion-promoting component, the stomach-warming and spleen-invigorating component, the fishy smell-removing component, the aroma-improving component and the greasy-removing component and the spices which are proportioned are cleaned by purified water, and then the raw materials and the purified water are proportioned according to the weight ratio of 1 (5-10) and added with water, heated and boiled, and filtered to obtain the raw juice.
9. The method of preparing a seasoning sauce according to claim 7, wherein in S1, the raw material and water are added in an amount of 1 (5-10) times by weight of the raw material, and the mixture is continuously boiled at 80-95 ℃ for 2-5 hours, and filtered to obtain a raw juice.
10. The method of preparing a seasoning sauce according to claim 7, wherein in S2, 5 to 10 times by weight of water is added to the raw materials and spices remaining after filtration in S1, and the mixture is boiled under heating and maintained at 80 ℃ or higher for 0.5 to 2 hours, and a head sauce is obtained after filtration.
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| CN115644402A (en) * | 2022-09-23 | 2023-01-31 | 上海宝鼎酿造有限公司 | Dipping juice capable of enriching mouthfeel and relieving greasiness and promoting digestion and production process thereof |
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| CN115644402A (en) * | 2022-09-23 | 2023-01-31 | 上海宝鼎酿造有限公司 | Dipping juice capable of enriching mouthfeel and relieving greasiness and promoting digestion and production process thereof |
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Application publication date: 20210528 |