Preparation method of storage-resistant sesame paste
A sesame paste and storage-stable technology, applied in the field of food processing, can solve the problems of easy occurrence of oil separation, delamination, poor storage resistance of sesame paste, etc., and achieve the effects of significant sesame paste flavor, improved lipophilic performance, and improved stability.
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Embodiment 1
[0018] A preparation method of shelf-stable sesame paste, the method comprises selecting sesame seeds→cleaning and drying→stir-frying seeds→peeling→grinding sauce→bottling, specifically,
[0019] Selection of sesame seeds: select undamaged and plump sesame seeds;
[0020] Cleaning and drying: Rinse twice in running water repeatedly, and bake for 80 minutes under hot air at 45°C;
[0021] Roasted seeds: Roast the roasted sesame at 185°C. Stop roasting as soon as the sesame is fragrant. During the roasting process, use an air cooler to cool down the roasted sesame with smoke, and the temperature of the smoke is 125°C;
[0022] Peeling: rub the roasted sesame seeds to remove the skin;
[0023] Grinding the sauce: Grinding the sesame paste with the skin removed, the fineness of the grinding sauce is 100 mesh, and the sesame paste is initially obtained;
[0024] Enzymatic hydrolysis: add 1‰ of sesame paste to the sesame paste for enzymatic hydrolysis with proteolysis, the tempera...
Embodiment 2
[0037] A preparation method of shelf-stable sesame paste, the method comprises selecting sesame seeds→cleaning and drying→stir-frying seeds→peeling→grinding sauce→bottling, specifically,
[0038] Selection of sesame seeds: select undamaged and plump sesame seeds;
[0039] Cleaning and drying: Rinse twice in running water repeatedly, and bake for 80 minutes under hot air at 45°C;
[0040] Roasted seeds: Roast the roasted sesame at 185°C. Stop roasting as soon as the sesame is fragrant. During the roasting process, use an air cooler to cool down the roasted sesame with smoke, and the temperature of the smoke is 125°C;
[0041] Peeling: rub the roasted sesame seeds to remove the skin;
[0042] Grinding the sauce: Grinding the sesame paste with the skin removed, the fineness of the grinding sauce is 100 mesh, and the sesame paste is initially obtained;
[0043] Enzymatic hydrolysis: add sesame paste to sesame paste with proteolytic hydrolysis with a weight of 1.5‰, the temperatu...
Embodiment 3
[0048] A preparation method of shelf-stable sesame paste, the method comprises selecting sesame seeds→cleaning and drying→stir-frying seeds→peeling→grinding sauce→bottling, specifically,
[0049] Selection of sesame seeds: select undamaged and plump sesame seeds;
[0050] Cleaning and drying: Rinse twice in running water repeatedly, and bake for 80 minutes under hot air at 45°C;
[0051] Roasted seeds: Roast the roasted sesame at 185°C. Stop roasting as soon as the sesame is fragrant. During the roasting process, use an air cooler to cool down the roasted sesame with smoke, and the temperature of the smoke is 125°C;
[0052] Peeling: rub the roasted sesame seeds to remove the skin;
[0053] Grinding the sauce: Grinding the sesame paste with the skin removed, the fineness of the grinding sauce is 100 mesh, and the sesame paste is initially obtained;
[0054] Enzymolysis: add sesame paste to the sesame paste with proteolysis of 2‰ weight, the temperature of the first stage of ...
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