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CN-121970884-A - Seasoning sauce and preparation method thereof

CN121970884ACN 121970884 ACN121970884 ACN 121970884ACN-121970884-A

Abstract

The invention discloses a flavoring sauce and a preparation method thereof, and belongs to the technical field of food processing. The flavoring sauce is prepared from wheat, water, salt, fructus Foeniculi, bay leaf, star anise, cinnamon, pepper, chilli and red Perilla seed by grinding wheat after natural fermentation into powder, boiling fructus Foeniculi in water to obtain fructus Foeniculi water, adding wheat flour into the fructus Foeniculi water, stirring to form pasty mixture, adding salt, stirring for dissolving, adding bay leaf, star anise, cinnamon, pepper, chilli and red Perilla seed, stirring uniformly, naturally sun-drying for 40-80 days in three volt days, and stirring every day during sun-drying to obtain the flavoring sauce. According to the invention, wheat is compounded with various natural spices, and the flavoring paste with unique flavor, mellow taste and long shelf life is prepared under the condition that preservatives, thickeners, artificial essence and pigments are not required to be added through a natural sun-drying process, so that the flavoring paste has the advantages of pure nature, no addition, rich flavor and simple preparation process.

Inventors

  • LIU GUOQING

Assignees

  • 刘国庆

Dates

Publication Date
20260505
Application Date
20260403

Claims (6)

  1. 1. The seasoning sauce is characterized by being prepared from the following raw materials in parts by weight: 100-150 parts of wheat, 100-150 parts of water, 2-8 parts of salt, 1-10 parts of fennel, 1-10 parts of myrcia, 1-10 parts of star anise, 1-10 parts of cassia bark, 1-10 parts of pepper, 1-10 parts of chilli and 1-10 parts of red perilla.
  2. 2. A sauce according to claim 1, characterized in that it is made of the following raw materials in parts by weight: 125 parts of wheat, 125 parts of water, 5 parts of salt, 1.25 parts of fennel, 1.25 parts of myrcia, 1.25 parts of star anise, 1.25 parts of cassia bark, 1.25 parts of pepper, 1.25 parts of chilli and 1.25 parts of red perilla.
  3. 3. A method of preparing a sauce according to any one of claims 1 or 2 comprising the steps of: (1) Fermenting wheat, and grinding the wheat into wheat flour after fermentation; (2) Boiling fructus Foeniculi in water to obtain fructus Foeniculi water, adding the wheat flour in step (1) into fructus Foeniculi water, and stirring thoroughly to form pasty mixture; (3) Adding salt into the pasty mixture in the step (2), and stirring until the salt is completely dissolved; (4) Adding bay leaves, star anise, cinnamon, pepper, chilli and red perilla into the mixture in the step (3) according to the proportion, and uniformly stirring to obtain a sauce raw material; (5) And (5) sun-curing the sauce raw materials, and stirring the sauce raw materials every day in the sun-curing process to obtain the flavoring sauce.
  4. 4. A method of preparing a sauce according to claim 3, wherein the fructus Foeniculi and water in step (2) are boiled with slow fire until the fragrance of the fructus Foeniculi is sufficiently dissolved.
  5. 5. A method of preparing a sauce according to claim 3 wherein the sun-curing in step (5) is performed on natural sun-curing for a period of 40-80 days in three volt days.
  6. 6. Use of a sauce according to any one of claims 1 or 2 in food.

Description

Seasoning sauce and preparation method thereof Technical Field The invention relates to the technical field of food processing, in particular to a flavoring sauce and a preparation method thereof. Background The sauce is an indispensable condiment in food cooking, is widely applied to the seasoning of household dishes and catering dishes, and has the flavor and quality directly affecting the mouthfeel of foods in the scenes of table, dipping and the like. At present, the domestic sauce industry has various products, but has various problems, on one hand, the traditional sauce is mostly made of single raw materials or few spices, has single flavor, is easy to cause boredom of flavor after long-term eating, is difficult to meet the requirement of consumers on diversification and enrichment of the flavor of the sauce, on the other hand, in order to prolong the shelf life, improve the texture of the sauce and improve the flavor, the food additives such as preservative, thickener, artificial essence, pigment and the like are added into most of the commercially available sauce, partial products even have hormone residue risks, which is contrary to the current pursuing of natural, healthy and non-additive diet concept by consumers, and moreover, the preparation process of the traditional partial natural sauce is complex, has high requirements on production equipment, and further limits the popularization and application of the traditional partial natural sauce. Therefore, the development of the flavoring sauce which can ensure pure nature, no addition and provide rich, unique and stable flavor has important market value and application prospect. Disclosure of Invention In view of the above, the invention provides a flavoring sauce and a preparation method thereof, wherein the flavoring sauce with unique flavor, mellow taste and long quality guarantee period is prepared by wheat fermentation, spice compounding and natural sun-drying technology in three-volt days under the condition of no need of adding preservative, thickener, artificial essence and pigment. The technical scheme provided by the invention is as follows: In a first aspect, the invention provides a sauce prepared from the following raw materials in parts by weight: 100-150 parts of wheat, 100-150 parts of water, 2-8 parts of salt, 1-10 parts of fennel, 1-10 parts of myrcia, 1-10 parts of star anise, 1-10 parts of cassia bark, 1-10 parts of pepper, 1-10 parts of chilli and 1-10 parts of red perilla. Preferably, the material is prepared from the following raw materials in parts by weight: 125 parts of wheat, 125 parts of water, 5 parts of salt, 1.25 parts of fennel, 1.25 parts of myrcia, 1.25 parts of star anise, 1.25 parts of cassia bark, 1.25 parts of pepper, 1.25 parts of chilli and 1.25 parts of red perilla. In a second aspect, the present invention provides a method of preparing a sauce as claimed in any one of the preceding claims, comprising the steps of: (1) Fermenting wheat, and grinding the wheat into wheat flour after fermentation; (2) Boiling fructus Foeniculi in water to obtain fructus Foeniculi water, adding the wheat flour in step (1) into fructus Foeniculi water, and stirring thoroughly to form pasty mixture; (3) Adding salt into the pasty mixture in the step (2), and stirring until the salt is completely dissolved; (4) Adding bay leaves, star anise, cinnamon, pepper, chilli and red perilla into the mixture in the step (3) according to the proportion, and uniformly stirring to obtain a sauce raw material; (5) And (5) sun-curing the sauce raw materials, and stirring the sauce raw materials every day in the sun-curing process to obtain the flavoring sauce. Preferably, the boiling mode of the fennel and the water in the step (2) is slow fire boiling until the fragrance of the fennel is fully dissolved. Preferably, the sun-curing in the step (5) is performed in three-volt days for natural sun-curing, and the sun-curing time is 40-80 days. In a third aspect, the present invention provides the use of a sauce as defined in any one of the preceding claims in food. The beneficial effects of the invention are as follows: 1. the invention adopts the combination of wheat and various natural spices, organically combines the special mellow fragrance of fermented wheat with the compound fragrance of various spices, and the prepared flavoring sauce has obvious sauce fragrance, spice fragrance and special fragrance of red Perilla, has mellow taste, is salty and fresh and palatable, has rich flavor level, and effectively solves the problems of single flavor and easy taste boredom of the traditional flavoring sauce. 2. The raw materials used in the invention are all pure natural food materials, no food additives such as preservative, thickener, artificial essence, pigment and the like are added, and hormone substances are not needed, so that the pursuit of current consumers on natural, healthy and non-additive foods is fully satisfied. 3. The invention ado