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Freshness-enhanced sesame paste and preparation method thereof

A technology of sesame paste and sesame paste is applied in the directions of food ingredients as taste modifiers, food ingredients as smell modifiers, and food ingredients as taste modifiers, etc., to achieve the effects of promoting umami, increasing taste and increasing appetite.

Inactive Publication Date: 2018-08-07
湖北省美高食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, how to improve the umami taste of sesame paste, enrich the taste of sesame paste, and improve the mouthfeel of sesame paste is a technical problem to be solved now, and in this field, there is no relevant technical solution at present

Method used

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  • Freshness-enhanced sesame paste and preparation method thereof
  • Freshness-enhanced sesame paste and preparation method thereof
  • Freshness-enhanced sesame paste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A fresh sesame paste provided in this embodiment comprises the following raw materials by weight: 42 parts of original sesame paste, 17 parts of sesame oil, 13 parts of peanut powder, 7 parts of mustard powder, 7 parts of diced snail meat, 5 parts of shrimp roe, and 5 parts of crab roe 3 parts of sugar, 3 parts of salt.

[0028] The preparation method of above-mentioned fresh sesame paste comprises the following steps:

[0029] S1. Take sesame oil, diced snail meat, shrimp, and crab roe by weight, mix them at room temperature, and place them for 2 hours to obtain mixture A for later use;

[0030] S2. Take peanut powder, mustard powder, salt, sugar by weight, and mix material B at room temperature for subsequent use;

[0031] S3. Stir the original sesame paste at 80°C for 30 minutes, then pour the mixture A and B into the original sesame paste and continue stirring for 5 hours to obtain a finished sesame paste.

Embodiment 2

[0033] This example is basically the same as Example 1, except for the following aspects: a kind of fresh sesame paste provided by this example includes the following raw materials by weight: 50 parts of sesame original sauce, 13 parts of sesame oil, 10 parts of peanut powder, mustard 5 parts of powder, 11 parts of diced snail meat, 2 parts of shrimp, 2 parts of crab, 3 parts of sugar, and 3 parts of salt.

Embodiment 3

[0035] This example is basically the same as Example 1, except for the following aspects: a kind of fresh sesame paste provided by this example includes the following raw materials by weight: 48 parts of sesame original sauce, 14 parts of sesame oil, 11 parts of peanut powder, mustard 5.5 parts of flour, 8.5 parts of diced snail meat, 3.5 parts of shrimp roe, 3.5 parts of crab roe, 3 parts of sugar, and 3 parts of table salt.

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Abstract

The invention discloses a freshness-enhanced sesame paste. The sesame paste comprises the following raw materials by weight: 42-50 parts of pure sesame paste, 13-17 parts of sesame oil, 10-13 parts ofpeanut powder, 5-7 parts of mustard powder, 7-11 parts of diced snail meat, 2-5 parts of prawn eggs, 2-5 parts of crab eggs, 3 parts of sugar and 3 parts of table salt. The prawn eggs and the crab eggs are prepared by steaming, baking, stir-frying and drying fresh eggs of river prawns and river crabs; and the diced snail meat is diced river snails or babylonia areolata. The invention also provides a preparation method of the sesame paste, and the method comprises the following steps: uniformly mixing the sesame oil, the diced snail meat, the prawn eggs and the crab eggs at normal temperature,and uniformly mixing the peanut powder, the mustard powder, the salt and the sugar, finally pouring the obtained mixtures into the pure sesame paste, and conducting uniform mixing with stirring so asto obtain a finished product. The freshness-enhanced sesame paste provided by the invention has a smell and a irritating pungent taste peculiar to mustard, and can effectively stimulate appetite; theselected prawn eggs and crab eggs can be obviously improve the freshness of the sesame paste; and the selected diced snail meat improves the mouth feel of the sesame paste on the one hand, and also has certain improvement on the freshness of the sesame paste on the other hand.

Description

technical field [0001] The invention belongs to the field of food production, in particular to a fresh sesame paste and a preparation method thereof. Background technique [0002] Sesame paste is a common and indispensable condiment in people's dietary life. Sesame is rich in unsaturated fatty acids, protein, dietary fiber, and various vitamins and trace elements. Sesame paste also has a very special and rich flavor. The aroma and taste make it popular among diners when some food (such as hot pot) is eaten, or in some areas with specific eating habits. [0003] The traditional pure sesame paste has a high oil content, mild, single, and bland taste, and the mouthfeel is also very single without layering, and it will feel greasy after long-term consumption. In order to enhance the freshness and obtain a richer texture and taste, people often can only use sesame paste with salt, soy sauce, vinegar, monosodium glutamate and other condiments to enrich its taste, and add crushed ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/10A23L17/40A23L17/50A23L27/00A23L27/18A23L27/40
CPCA23V2002/00A23L17/40A23L17/50A23L25/10A23L25/30A23L27/00A23L27/18A23L27/40A23V2200/16A23V2200/15A23V2200/14
Inventor 陈胜军刘美蓉
Owner 湖北省美高食品有限公司
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