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CN-121970878-A - Preparation method of spicy oyster sauce with body form and smoothness

CN121970878ACN 121970878 ACN121970878 ACN 121970878ACN-121970878-A

Abstract

The application relates to the technical field of food processing, and particularly discloses a preparation method of spicy oyster sauce with a smooth body state. According to the application, natural capsaicin and flavor substances in the dried chilli are extracted through supercritical CO 2 , the pungency degree can be quantified, the xanthan gum liquid is sheared in two sections by utilizing the emulsifying and dispersing characteristics of the xanthan gum liquid, a mixed liquid of the pungent xanthan gum is obtained, and finally the mixed liquid of the pungent xanthan gum and oyster sauce is boiled to be gelatinized. According to the application, through the fusion of the chilli extraction stock solution and the oyster sauce mixed solution, the spicy components of the spicy oyster sauce are uniformly distributed, the spicy degree is controllable, the body state is smooth, the freshness and the peppery taste are balanced, and the effect of balanced peppery taste and delicious taste is achieved.

Inventors

  • ZHOU HOUYUAN
  • LV JING
  • WANG HONGJIANG
  • ZHANG XUAN
  • ZENG HONGLIANG

Assignees

  • 佛山市海天(高明)调味食品有限公司
  • 佛山市海天调味食品股份有限公司

Dates

Publication Date
20260505
Application Date
20260403

Claims (10)

  1. 1. The preparation method of the spicy oyster sauce with the physical and young shapes is characterized by comprising the following steps of: S1, crushing dry peppers, extracting with supercritical carbon dioxide to obtain a capsaicin and flavor component mixed solution, and filtering to obtain a pepper extraction stock solution; S2, mixing xanthan gum with water, and pre-cutting to prepare a xanthan gum solution; S3, mixing the chilli extract stock solution obtained in the step S1 with the xanthan gum solution obtained in the step S2, and performing secondary shearing dispersion to obtain a chilli xanthan gum mixed solution; and S4, mixing oyster sauce materials to obtain oyster sauce mixed liquor, adding the spicy xanthan gum mixed liquor and the starch liquor obtained in the step S3 into the oyster sauce mixed liquor, mixing, and boiling to gelatinize to obtain the spicy oyster sauce.
  2. 2. The method for preparing the spicy oyster sauce with the slimy body state, as claimed in claim 1, wherein in the step S1, the spicy degree of the chilli extraction stock solution is 30-100 ten thousand SHU.
  3. 3. The method for preparing the spicy oyster sauce with the slimy body state according to claim 1, wherein in the step S1, the crushing mesh number is less than or equal to 10mm, and the filtering mesh number is more than or equal to 80 mesh.
  4. 4. The method for preparing the spicy oyster sauce with the body form and the young slip according to claim 1, wherein in the step S2, xanthan gum is mixed with water at 65-85 ℃ and sheared and swelled for 15-30 min under the condition of a shearing rate of 1000-3000 rpm, so as to prepare the xanthan gum solution.
  5. 5. The method for preparing the spicy oyster sauce with the body state and the smoothness according to claim 1, wherein in the step S2, the mass percentage of the yellow collagen in the xanthan gum liquid is 0.3% -1%.
  6. 6. The method for preparing the spicy oyster sauce with the physical form and the smoothness according to claim 1, wherein in the step S3, the condition of the secondary shearing comprises: the shear rate is 3000 rpm-5000 rpm, the temperature is 55-75 ℃, and the time is 10-30 min.
  7. 7. The method for preparing the spicy oyster sauce with the body-state and young-slip property, which is characterized in that in the step S3, the weight ratio of the chilli extract stock solution to the yellow stock solution is (0.1-5) (95-99.9).
  8. 8. The method for preparing the spicy oyster sauce with the body state and the young slip, which is disclosed in claim 1, is characterized in that in the step S4, the mass ratio of the oyster sauce mixed solution to the spicy xanthan gum mixed solution to the starch solution is (52-84): (10-30): (6-18).
  9. 9. The method for preparing the spicy oyster sauce with the slimy body state, as claimed in claim 1, wherein in the step S4, the mass percentage of starch in the starch solution is 40% -50%.
  10. 10. The spicy oyster sauce prepared by the method for preparing the spicy oyster sauce in a form of a body form and a young form as claimed in any one of claims 1 to 9.

Description

Preparation method of spicy oyster sauce with body form and smoothness Technical Field The application relates to the technical field of food processing, in particular to a preparation method of spicy oyster sauce with a smooth body state. Background Oyster sauce is a popular seasoning, and is commonly used for wrapping and fresh-keeping. With population flow and taste fusion, the pungency gradually permeates into people's daily life from regional taste. The spicy oyster sauce is developed by combining spicy and oyster sauce fresh flavors, and the spicy flavor is given when the oyster sauce is wrapped and fresh, so that appetite is promoted, and the increasing diversified demands are met. The conventional processing method of the spicy oyster sauce is characterized in that the chilli is crushed and is mixed with the raw materials of the oyster sauce for boiling, but the processing method has obvious defects that the roughness of capsicum skin and chilli seed particles damages the original smooth and young body state of the oyster sauce along with the improvement of the addition amount of the chilli, the wrapping effect of the oyster sauce is affected, the pungency and the delicate flavor are separated, the use effect is affected, and the consumer demand is difficult to meet. Disclosure of Invention The application aims to overcome the defects of the prior art and provide a preparation method of spicy oyster sauce with a smooth body, according to the preparation method, the hydrophobic chilli extract stock solution and the xanthan gum solution are uniformly and stably dispersed, and are mixed with oyster sauce materials to be cooked and gelatinized, so that the prepared spicy oyster sauce is controllable in pungency, and is smooth in body state and balanced in freshness and pungency. In order to achieve the above purpose, the technical scheme adopted by the application is as follows: The application provides a preparation method of spicy oyster sauce with a smooth body state, which is characterized by comprising the following steps: S1, crushing dry peppers, extracting with supercritical carbon dioxide to obtain a capsaicin and flavor component mixed solution, and filtering to obtain a pepper extraction stock solution; S2, mixing xanthan gum with water, and pre-cutting to prepare a xanthan gum solution; S3, mixing the chilli extract stock solution obtained in the step S1 with the xanthan gum solution obtained in the step S2, and performing secondary shearing dispersion to obtain a chilli xanthan gum mixed solution; and S4, mixing oyster sauce materials to obtain oyster sauce mixed liquor, adding the spicy xanthan gum mixed liquor and the starch liquor obtained in the step S3 into the oyster sauce mixed liquor, mixing, and boiling to gelatinize to obtain the spicy oyster sauce. According to the technical scheme, natural peppery element and flavor substances in the dried chilli are extracted through supercritical CO 2, the peppery degree can be quantified, the xanthan gum liquid is sheared in two sections by utilizing the emulsifying and dispersing characteristics of the xanthan gum liquid, a peppery xanthan gum mixed liquid is obtained, and finally the peppery xanthan gum mixed liquid and oyster sauce mixed liquid are boiled and gelatinized. According to the application, through the fusion of the chilli extraction stock solution and the oyster sauce mixed solution, the pungency components are uniformly distributed, the pungency degree is controllable, the body state is smooth, the freshness and the pungency are balanced, and the effect of balancing the pungency and the freshness is achieved. And on the premise of not adding a new food emulsifier, fully utilizing the emulsifying and dispersing effects of the conventional material xanthan gum of the oyster sauce, shearing the xanthan gum liquid in two stages, namely pre-shearing the xanthan gum liquid to enable the network structure of the macromolecular polysaccharide of the xanthan gum to absorb water and swell to form a uniform viscous aqueous solution, secondarily shearing, mixing the chilli extract stock solution with the pre-sheared xanthan gum liquid, further shearing and dispersing to enable the capsaicin oil drops to be uniformly dispersed, embedding the chilli extract stock solution into the macromolecular network structure of the xanthan gum liquid to obtain a spicy xanthan gum mixed liquid, and finally boiling the spicy xanthan gum mixed liquid with the oyster sauce mixed liquid of other oyster sauce materials to gelatinize. Furthermore, the supercritical carbon dioxide extraction method is adopted, the method is green, safe and residue-free, has the advantages of high purity and high yield, can be used for obtaining the absolute oily substances of the dry peppers, greatly retains the natural capsaicin and the flavor substances of the peppers, and has clean ingredients of the final product. The conventional solvent (ethanol) extraction method has th