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Production method of braised sauce

A production method and sauce technology, which are applied in the field of industrialized production of braised sauce, can solve the problems of high technical requirements, low reflectivity, blackening and bitterness, etc., and achieve a rich source of raw materials, simple production process, and low investment in equipment. Effect

Inactive Publication Date: 2014-06-18
JIANGSU YEALEKE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Braised sauce is a compound liquid condiment developed by our company on the basis of many years of soy sauce production. The research and development is inspired by traditional sugar color and dark soy sauce. Colored seasoning, but the technical requirements for frying sugar color are very high. If the temperature is low, it will not be colored, and if the temperature is high, it will turn black and bitter; about 1992, a liquid condiment, dark soy sauce, was introduced from Guangdong to North China. In the process of cooking with dark soy sauce, people feel that there are still many shortcomings in dark soy sauce. Its color is not ideal, the color fades faster, and the reflectivity is relatively low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Add 42% of the total amount of water and 0.2% of the total amount of xanthan gum into the blending tank, first soak for 0.5 hours and then stir for 0.4-0.5 hours until the xanthan gum is completely dissolved in water, and then let the xanthan gum stand still After 10-12 hours, it is sent into the blending tank; in the blending tank, add 20% of the total amount of brewed soy sauce, stir and mix with the aqueous solution of xanthan gum, and then add 19% of the total amount of edible salt and 10% of the total amount. The total amount of 13% caramel coloring, stirring for 0.5 hours, then adding 5% white sugar, 0.05% cyclamate, 0.1% disodium succinate, 0.1% flavored nucleotide disodium, 0.1% 0.08% sodium benzoate, 0.02% sunset yellow, 0.15% lemon yellow, 0.2% monosodium glutamate, continue to stir for 0.5 hours and then stop stirring to ensure that all kinds of tiny particles are fully dissolved and uniform, and the appearance of the sauce The juice is uniform in texture and...

Embodiment 2

[0020] Add 44% of the total amount of water and 0.2% of the total amount of xanthan gum into the blending tank, first soak for 0.5 hours and then stir for 0.4-0.5 hours until the xanthan gum is completely dissolved in water, and then let the xanthan gum stand still After 10-12 hours, it is sent to the blending tank; add 20% of the total amount of brewed soy sauce to the blending tank, stir and mix with the aqueous solution of xanthan gum, and then add 17% of the total amount of edible salt and 10% of the total amount The total amount of 13% caramel coloring, stirring for 0.5 hours, then adding 5% white sugar, 0.05% cyclamate, 0.1% disodium succinate, 0.1% flavored nucleotide disodium, 0.1% 0.08% sodium benzoate, 0.02% sunset yellow, 0.15% lemon yellow, 0.2% monosodium glutamate, continue to stir for 0.5 hours and then stop stirring to ensure that all kinds of tiny particles are fully dissolved and uniform, and the appearance of the sauce The juice is uniform in texture and mod...

Embodiment 3

[0022] Add 46% of water and 0.2% of xanthan gum into the blending tank, first soak for 0.5 hours and then stir for 0.4-0.5 hours until the xanthan gum is completely dissolved in water, and then the xanthan gum is statically Put it in the blending tank after 10-12 hours; add 20% of the total amount of brewed soy sauce into the blending tank, stir and mix with the aqueous solution of xanthan gum, and then add 15% of the total amount of edible salt and 13% of the total amount of caramel pigment, stirred for 0.5 hours, then added 5% of the total amount of white sugar, 0.05% of cyclamate, 0.1% of disodium succinate, 0.1% of disodium nucleotides, 0.1% % salty food flavor, 0.08% sodium benzoate, 0.02% sunset yellow, 0.15% lemon yellow, 0.2% monosodium glutamate, continue to stir for 0.7 hours and then stop stirring to ensure that all kinds of tiny particles are fully dissolved and uniform, and the appearance is good. The sauce is uniform in texture and moderately viscous; pump the ma...

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Abstract

The invention discloses a production method of braised sauce which belongs to the field of seasonings. Xanthan gum, water, fermented soy sauce, salt, caramel pigment, white granulated sugar, sodium cyclamate, disodium succinate, disodium 5'-ribonucleotide, saline food flavor, sodium benzoate, sunset yellow fcf, lemon yellow and aginomoto are used as raw materials and subjected to a specific process to prepare a liquid compound seasoning braised sauce. Research and development of the braised sauce successfully makes up lacks of caramel and dark soy sauce, and the braised sauce is an important novel seasoning of a dining-table. The braised sauce comprises the main ingredients of a plurality of amino acids (especially rich in lysine), a plurality of microelements, vitamins, saccharides and more iron content, plays a role in seasoning after use, is healthy food for angiocarpy patients with high blood pressure, arteriosclerosis, heart disease, and the like and has certain effects of tonifying middle-Jiao and Qi, tonifying spleen, eliminating dampness, stopping bleeding and decreasing blood pressure for healthy persons.

Description

technical field [0001] The invention belongs to the field of condiments, and in particular relates to a method for industrially producing braised sauce with brewed soy sauce as the main raw material. Background technique [0002] Sauce is a liquid mixture that can be added directly to food or during cooking. After adding, it can keep food moist, increase its aroma, and change its color and appearance. There are many kinds of condiments and different preparation methods. The company is a professional manufacturer of condiments. The main products are braised sauce and high-end Japanese high-salt dilute fermented soy sauce. Braised sauce is a kind of sauce. The appearance will not fade for a long time, and it can make the dishes more red and bright, with high reflectivity. In terms of taste, it can make the dishes delicious and increase people's appetite. Braised sauce is a compound liquid condiment developed by our company on the basis of many years of soy sauce production. T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L23/00
CPCA23L27/60A23L29/03A23L29/269A23V2002/00A23V2250/5086A23V2250/30A23V2250/24A23V2200/04A23V2200/326
Inventor 朱贤兵朱贤锦王改玲
Owner JIANGSU YEALEKE FOOD
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