Salty sauce containing meat particles for bread with long shelf life and preparation method thereof

Abstract

The invention discloses a salty sauce containing meat particles for bread with long shelf life and a preparation method thereof. The salty sauce comprises the following components: 5-15% of jerky, 11.8-13.5% of modified starch, 1% of dextrin, 1.5-2.8% of sugar alcohol, 1-3% of edible glycerol, 1.0-3.5% of edible colloid, 0.3-1.1% of edible emulsifier, 2.4-4.0% of cane sugar, 35.6-39.5% of syrup, 1-3% of grease, 1-2% of salt, 1-3% of compound seasoning, 0.1-0.2% of acidulant, 0.1-0.3% of edible essence and 19.3-23.4% of water. The modified starch, the dextrin, the sugar alcohol, the edible colloid, the edible emulsifier, a preservative, the cane sugar and the water are subjected to colloid mill; then the syrup, the grease, the edible glycerol, the compound seasoning and the jerky are heated until starch is pasted completely; and then the salt, the acidulant and the essence are added to obtain the salty sauce. The salty sauce has the following advantages: the elasticity of texture is good and close to real meat texture; the mouthfeel is moist, the taste is rich and the sugar degree is 62-65 degrees; the moisture content is high and the water activity is between 0.75 and 0.8; the salty sauce is bake resistant and the shelf life of the bread with the salty sauce containing meat particles is long.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a long-shelf-life bread-containing salty sauce and a preparation method thereof. Background technique [0002] Bread has always been associated with sweets, and overly sweet bread tends to make people feel bored. With the improvement of people's living standards, low-sweetness products and other flavor foods are becoming more and more popular. The use of salty sauce as bread sandwich shows good market prospects due to its rich nutrition and flavor, and is more and more favored by the market. [0003] At present, the application of salty sauce on the market is mainly in bread products with a short shelf life and Chinese frozen pastries, such as barbecued pork buns, frozen dumplings, etc. Compared with Chinese frozen pastries, bread with salty sauce sandwich has the following advantages: (1) No need for a cold chain Storage and transportation. Frozen products have ...

AI Technical Summary

Problems solved by technology

However, bread with salty sauce currently on the market, such as char siew buns sold in bakeries, has a shelf life of only 3 to 4 days, and at most no more than 7 days. Consumption of sandwich bread with sauce

The reason is that the development of existing sandwich bread products containing salty sauce has the following difficulties: (1) The salty sauce has high water content and high water activity, and it is easy to migrate water with the bread germ, causing the water loss of the salty sauce and the bread germ Increased water content, mildew and other quality deterioration; (2) The meat products contained in the sauce are rich in nutrients, and are more prone to spoilage; (3) The bread germ contains high amylopectin content, which is easy to age, which affects the shelf life of bread (4) The content of monovalent sodium ions and divalent metal ions in salty sauce is relatively large, which has a great influence on the selection of raw materials in the system

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