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A kind of spicy oil olive pomace compound seasoning sauce and preparation method thereof

A technology for olive fruit and olive pomace, which is applied in the field of spicy olive pomace compound seasoning sauce and its preparation, can solve problems such as rough taste of olive pomace, enrich varieties, improve intestinal flora, and protect cardiovascular system. Effect

Active Publication Date: 2020-05-29
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it is urgent to find an effective method to solve the rough taste of olive pomace

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] In this example, a spicy flavored olive and pomace compound seasoning sauce is provided. The ingredients and the amounts of each component are: bean paste 38kg, fermented olive pomace 20kg, drinking water 12kg, rapeseed oil 16kg, chicken essence seasoning Ingredients 5kg, white granulated sugar 3kg, ginger powder 1.2kg, garlic powder 1.2kg, onion powder 1.2kg, chili powder 1.2kg and allspice powder 1.2kg, the preparation method of this compound seasoning sauce is as follows:

[0026] (1) Preparation of fermented olive pomace

[0027] ①Dried and crushed

[0028] Drying fresh olive pomace at 50°C for 3 hours, then pulverizing and passing through an 80-mesh sieve to obtain olive pomace powder;

[0029] ② soften

[0030] Add 1.5 times the quality of drinking water to the olive pomace powder obtained in step ①, stir and mix evenly, then put it into a closed container, and keep it at 115°C and 0.17MPa for 30 minutes to obtain softened olive pomace;

[0031] ③Inoculation, f...

Embodiment 2

[0036] In the present embodiment, a spicy flavored oil olive pomace compound seasoning sauce is provided. The components and the amount of each component during the batching are: 40 kg of bean paste, 17 kg of fermented olive pomace, 16 kg of drinking water, 15 kg of olive oil, chicken essence seasoning 4.5kg, white granulated sugar 2.5kg, ginger powder 1.0kg, garlic powder 1.0kg, onion powder 1.0kg, chili powder 1.0kg and allspice powder 1.0kg, the preparation method of this compound seasoning sauce is as follows:

[0037] (1) Preparation of fermented olive pomace

[0038] ①Dried and crushed

[0039] Drying fresh olive pomace at 55°C for 2.5 hours, then crushing and passing through a 90-mesh sieve to obtain olive pomace powder;

[0040] ② soften

[0041] Add drinking water of 1.8 times its mass to the olive pomace powder obtained in step ①, stir and mix evenly, then put it into an airtight container, and keep it at 118°C and 0.19MPa for 25 minutes to obtain softened olive po...

Embodiment 3

[0047] In this example, a spicy flavored olive and pomace compound seasoning sauce is provided. The ingredients and the amounts of each component are: 42 kg of bean paste, 20 kg of drinking water, 14 kg of fermented olive and pomace, 14 kg of camellia oil, and seasoning with chicken essence Material 4kg, white granulated sugar 2kg, ginger powder 0.8kg, garlic powder 0.8kg, onion powder 0.8kg, paprika 0.8kg and five-spice powder 0.8kg, the preparation method of this compound seasoning sauce is as follows:

[0048] (1) Preparation of fermented olive pomace

[0049] ①Dried and crushed

[0050] Drying fresh olive pomace at 60°C for 2 hours, then crushing and passing through a 100-mesh sieve to obtain olive pomace powder;

[0051] ② soften

[0052] Add 2.0 times the quality of drinking water to the olive pomace powder obtained in step ①, stir and mix evenly, then put it into a closed container, and keep it at 121°C and 0.21MPa for 20 minutes to obtain softened olive pomace;

[0...

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Abstract

A spicy-flavored olive and pomace compound seasoning sauce, the ingredients of the compound seasoning sauce and the parts by mass of each component are: 38 to 42 parts of bean paste, 14 to 20 parts of fermented olive and pomace, and 12 to 20 parts of drinking water. 20 parts, 14-16 parts of vegetable oil, 4-5 parts of chicken essence seasoning, 2-3 parts of white sugar, 0.8-1.2 parts of minced ginger, 0.8-1.2 parts of minced garlic, 0.8-1.2 parts of minced onion, 0.8-1.2 parts of chili powder and 0.8-1.2 parts of five-spice powder. The preparation method is: heat the vegetable oil to 230-240°C and cool it to 130-135°C, add minced ginger, minced garlic and minced onion, stir-fry until fragrant, and then add fermented olive pomace in turn , chili powder, five-spice powder and bean paste, continue to stir-fry for 3-5 minutes, add drinking water, boil and simmer for 5-10 minutes on low heat, then add white sugar and chicken essence seasoning, stir-fry evenly and serve.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a spicy oil olive pomace compound sauce and a preparation method thereof. Background technique [0002] Olive pomace is a by-product of the process of pressing olive oil after washing the fresh olive fruit. According to statistics, every 100kg fresh olive fruit will produce 35-40kg pomace after oil extraction. With the continuous expansion of the olive oil market, the acreage of olives and their fresh fruit production have increased year by year, and the production of olive pomace has also continued to increase. Olive pomace is not only rich in dietary fiber and oleic acid, but also contains active ingredients such as triterpenoids and flavonoids, which have high nutritional and health value and are worthy of vigorous development and utilization. [0003] At present, the utilization degree of olive pomace is very low, except that a small part is used as feed and ferti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L19/00A23L11/00A23L29/00A23L33/00A23L11/50
CPCA23L19/07A23L27/60A23L29/065A23L33/00A23V2002/00A23L11/50A23V2200/32A23V2200/326
Inventor 贾冬英王艺涵金野迟原龙姚开
Owner SICHUAN UNIV
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