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Method for making salted egg yolk and turkey fermented flour sauce

The technology of salted egg yolk and chicken noodle sauce is applied in the directions of food ingredients as taste improver, food ingredients as odor improver, oily food ingredients, etc. Appropriately spicy, egg-flavored effect

Inactive Publication Date: 2019-10-18
四川白家阿宽食品产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This type of mayonnaise product has a high fat content, although the problem of poor stability has been solved, the C42-48 triglyceride content in the used fat A is as high as 40%-65%, which makes the mouthfeel of this type of mayonnaise product greasy, and is not conducive to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A Salted Egg Yolk Turkey Pasta Sauce

[0034] (1) Prepare salted egg yolk flavor sauce packets:

[0035] (1.1) Oil temperature control: Clean the pot, put 40kg of soybean oil and 20kg of palm oil in the steam jacketed pot, open the steam valve and adjust the steam pressure to 3.2Kgf / cm 2 , and heated up to 110°C;

[0036] (1.2) Fried mung bean paste: reduce the steam pressure to 3.0Kgf / cm 2 , Put 2.5kg minced onion and 2.5kg minced garlic into the steam jacketed pot and stir-fry. After the end, turn off the heat, release the pressure, lower the temperature to 80°C, add 20kg of mung bean paste and continue frying for 4 minutes;

[0037](1.3) Continuous frying: maintain the pressure, add 6kg of curry powder and 3.5kg of black sesame seeds to step (2), heat up to 120°C and fry for 1 minute, add 5kg of salted egg yolk, continue frying for 3.5 minutes, slowly add salt Egg yolk powder 5kg, edible salt 4kg, coconut powder 2.5kg, continue frying for 3.5min, add chili powder ...

Embodiment 2

[0044] A Salted Egg Yolk Turkey Pasta Sauce

[0045] (1) Prepare salted egg yolk flavor sauce packets:

[0046] (1.1) Oil temperature control: Clean the pot, put 35kg of soybean oil and 15kg of palm oil in the steam jacketed pot, open the steam valve and adjust the steam pressure to 2.5Kgf / cm 2 , and heated up to 90°C;

[0047] (1.2) Fried mung bean paste: reduce the steam pressure to 2.5Kgf / cm 2 , Put 1 kg of minced onion and 1 kg of minced garlic into a steam jacketed pot and stir-fry. After the end, turn off the heat, release the pressure, lower the temperature to 75°C, add 15 kg of mung bean paste and continue to fry for 3 minutes;

[0048] (1.3) Continuous frying: maintain the pressure, add 2kg of curry powder and 2kg of black sesame to step (2), heat up to 120°C and fry for 1 minute, add 2kg of salted egg yolk, continue frying for 3 minutes, and slowly add salted egg yolk powder 2kg, 2kg of edible salt, 1kg of coconut powder, continue frying for 3 minutes, add 0.1kg o...

Embodiment 3

[0055] A Salted Egg Yolk Turkey Pasta Sauce

[0056] (1) Prepare salted egg yolk flavor sauce packets:

[0057] (1.1) Oil temperature control: Clean the pot, put 45kg of soybean oil and 25kg of palm oil in the steam jacketed pot, open the steam valve and adjust the steam pressure to 4.0Kgf / cm 2 , and heated up to 130°C;

[0058] (1.2) Fried mung bean paste: reduce the steam pressure to 3.5Kgf / cm 2 , Put 4kg minced onion and 4kg minced garlic into the steam interlayer pot and stir-fry. After the end, turn off the heat, release the pressure, lower the temperature to 85°C, add 25kg of mung bean paste and continue frying for 5 minutes;

[0059] (1.3) Continuous frying: maintain the pressure, add 8kg of curry powder and 5kg of black sesame to step (2), heat up to 120°C and fry for 1 minute, then add 8kg of salted egg yolk sauce, continue frying for 4 minutes, slowly add salted egg yolk powder 8kg, edible salt 6kg, coconut powder 4kg, continue frying for 4min, add chili powder 2k...

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Abstract

The invention discloses a salted egg yolk and turkey fermented flour sauce. A salted egg yolk flavor sauce package and a sweet and spicy turkey flavor sauce package are made separately. According to the sauce packages made through a standardized technology, after sauces in the sauce packages are mixed with noodles and cakes, the sauce can be quickly dissolved, the stirring time is shortened, and finally sweet and spicy salted egg yolk and turkey dry-mixed instant noodles with a special flavor can be obtained. In the preparation process of a salted egg yolk sauce, a steam jacket kettle is usedfor stir-frying different ingredients in steps under the conditions of controlled temperature and controlled pressure, meanwhile, homogenizing, low-temperature flavor overflowing and other steps are conducted, finally the salted egg yolk flavor sauce that has a quicksand taste and flavor, stable quality and flavor during long-term preservation, no ingredient separation and no demulsification during storage is obtained, and industrial batch production can be achieved. When the salted egg yolk flavor sauce is mixed with a sweet and spicy turkey flavor sauce, the mixed sauce is characterized by proper sweetness and pungency, a rich egg flavor, and an oily and delicious taste. The product has a simple preparation method, can be stored at room temperature and is suitable for mass production.

Description

technical field [0001] The invention belongs to the technical field of instant noodle seasoning processing, and in particular relates to a preparation method of salted egg yolk turkey noodle sauce and salted egg yolk turkey noodle sauce prepared by the method. Background technique [0002] With the continuous improvement of people's awareness of nutrition and health, most consumers generally believe that instant noodles have low nutritional value, and have certain defects such as high fat content and indigestibility, and are limited by factors such as consumer taste and habits. The existing types of seasoning sauce packets for instant noodles are relatively limited, and most of them are based on beef flavor, ribs flavor, seafood flavor, etc., and the natural flavor meat paste of chicken, pig or beef will be added to the sauce packets, in order to increase the richness of its taste and improve the taste. For its nutritional diversity, some meat reaction products, meat hydroly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L5/10
CPCA23L27/60A23L5/12A23V2002/00A23V2200/14A23V2200/15A23V2250/032A23V2250/18A23V2250/218A23V2250/712
Inventor 赵钢何代鑫王艺涵罗新兴
Owner 四川白家阿宽食品产业股份有限公司
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