CN-122004450-A - Production process of fried dish sauce

CN122004450ACN 122004450 ACN122004450 ACN 122004450ACN-122004450-A

Abstract

The invention discloses a production process of fried dish sauce, which comprises the following steps of taking dry raw materials, removing residues according to requirements, separating the dry raw materials into a first class of raw materials and a second class of raw materials, respectively placing the first class of raw materials and the second class of raw materials into different bins of a foaming treatment device, respectively carrying out foaming treatment on the first class of raw materials and the second class of raw materials, respectively carrying out foaming treatment on Jinhua ham and Dakaiyang, mixing the pretreated dry raw materials, dakaiyang, edible salt, aromatic vinegar, sesame paste and white granulated sugar, placing the mixture into a high-pressure device for pressing and rotting, grinding and homogenizing in a colloid mill to obtain a basic sauce embryo, transferring the obtained basic sauce embryo into a boiling pot, adding yeast and pretreated Jinhua ham, heating and stirring, then adding water starch for thickening to obtain a finished sauce, forming mellow, full and layered flavor experience far exceeding that can be achieved by a single sauce, meeting the requirements of consumers, and being manufactured without using an oil-based manner, and meeting the requirements of health.

Inventors

ZHUANG WANG
QIU GUOZHI

Assignees

安徽爱凡食品有限公司

Dates

Publication Date: 20260512
Application Date: 20260310

Claims (10)

1. The production process of the fried dish sauce is characterized by comprising the following steps of: a. taking dry materials, and separating the dry materials into a first class of materials and a second class of materials according to the need of deslagging; b. Respectively placing the first raw material and the second raw material into different bin bodies of the foaming treatment equipment, so that the first raw material and the second raw material are separated for foaming treatment; c. Respectively soaking and foaming the Jinhua ham and Dakaiyang; d. mixing the pretreated dry goods raw materials, dakaiyang, edible salt, aromatic vinegar, sesame paste and white granulated sugar, placing in high-pressure equipment, pressing to form a cooked state, and supplementing water after pressing out of a pot to make the material yield be 100%; e. then grinding and homogenizing in a colloid mill to obtain a basic sauce embryo; f. transferring the obtained basic sauce embryo into a boiling pot, adding yeast and pretreated Jinhua ham, heating and stirring, and then adding water starch for thickening to obtain the finished sauce.
2. The process for producing a dish sauce according to claim 1, wherein the dry raw materials include dried flower mushrooms, dried bolete, dried agrocybe cylindracea, dried hazelnut mushrooms and dried kelp, wherein the dried flower mushrooms belong to a class of raw materials, and the dried flower mushrooms need to be deslagged after soaking in water.
3. A process for producing a dish sauce according to claim 1, wherein the mushroom water after foaming is retained after the foaming treatment in step b, and the mushroom water is used for supplementing the water used in step d.
4. A process for producing a sauce according to claim 1, characterized in that the high pressure treatment in step d is carried out for 45-60 minutes at 2.5-3 atmospheres.
5. A process for producing a sauce according to claim 1, characterized in that the process of homogenizing by grinding in a colloid mill in step e is repeated at least 2 times, the rotation speed of the colloid mill being 2500 r/min to 6000 r/min.
6. The process for producing a dish sauce according to claim 1, wherein the foaming treatment apparatus in step b performs the washing treatment before and after the foaming treatment of the first type of raw material and the second type of raw material; The foam processing apparatus includes: At least one group of first bin bodies for accommodating and placing one type of raw materials; at least one group of second bin bodies for accommodating and placing two types of raw materials; the beam frame is used for supporting the first bin body and the second bin body; the pool box is provided with spray pipes corresponding to the first bin body and the second bin body one by one, and can collect water sprayed by the spray pipes; And the adjusting part is used for adjusting the angles of the first bin body and the second bin body, so that the first raw material and the second raw material are subjected to spray cleaning on the water surface and are subjected to motion cleaning or static foaming under the water surface.
7. The process for producing fried dish sauce according to claim 6, wherein the first bin body and the second bin body are hinged to the beam frame respectively, the adjusting part comprises a hydraulic cylinder installed on the beam frame, a movable rod of the hydraulic cylinder is connected with a traction disc, the first bin body and the second bin body are movably connected with the traction disc through connecting plates respectively, the hydraulic cylinder pushes the traction disc to move downwards to drive the first bin body and the second bin body to pivot from bottom to top, and the hydraulic cylinder pushes the traction disc to move upwards to drive the first bin body and the second bin body to pivot from top to bottom.
8. The process for producing fried dish sauce according to claim 6, wherein the first bin and the second bin are respectively provided with two groups of baffles, and the baffles positioned at the top are used for limiting the first raw material and the second raw material to be positioned below the water surface in the static foaming process.
9. The process for producing the fried dish sauce according to claim 8, wherein a plurality of groups of brush strips are arranged on the inner sides of the first bin body, the second bin body and the baffle plate, and in the process of adjusting the angles of the first bin body and the second bin body, one type of raw materials and two types of raw materials roll under the gravity movement and touch the brush strips, so that sediment and impurities on the one type of raw materials and the two types of raw materials fall under the collision and brushing actions.
10. A process for producing a fried sauce according to claim 1, characterized in that the finished sauce obtained in step e is a semi-solid flowable sauce having a water activity (Aw) at 25 ℃ of 0.80 to 0.85.

Description

Production process of fried dish sauce Technical Field The invention relates to the technical field of sauce production, in particular to a production process of fried sauce. Background The sauce is taken as an indispensable soul element in cooking, greatly influences the flavor, color and texture of dishes, can enhance the flavor and improve the freshness, improves the cooking efficiency and simplifies the operation, and along with the acceleration of the modern life rhythm and the increasing of the requirements of consumers on the food quality, the market has increasing demands on the compound sauce with rich flavor, nutrition and health and convenient use. The invention provides a production process of fried dish sauce, which is capable of solving the problems, and is based on the fact that the traditional single-flavor sauce, such as oyster sauce, tomato sauce, sesame paste and the like, takes a certain specific raw material as a main flavor source, is widely applied, but is difficult to meet the requirements of consumers on compound and three-dimensional flavors, and some compound flavors, such as XO sauce, have extremely good flavor and rich levels, but are produced by various seafood dried goods, have high cost and are oil-based in preparation mode, and do not accord with the modern healthy diet trend. Disclosure of Invention The invention aims to provide a production process of fried dish sauce, which aims to solve the problems in the background technology. In order to achieve the purpose, the invention provides the following technical scheme that the production process of the fried dish sauce comprises the following steps: a. taking dry materials, and separating the dry materials into a first class of materials and a second class of materials according to the need of deslagging; b. Respectively placing the first raw material and the second raw material into different bin bodies of the foaming treatment equipment, so that the first raw material and the second raw material are separated for foaming treatment; c. Respectively soaking and foaming the Jinhua ham and Dakaiyang; d. mixing the pretreated dry goods raw materials, dakaiyang, edible salt, aromatic vinegar, sesame paste and white granulated sugar, placing in high-pressure equipment, pressing to form a cooked state, and supplementing water after pressing out of a pot to make the material yield be 100%; e. then grinding and homogenizing in a colloid mill to obtain a basic sauce embryo; f. transferring the obtained basic sauce embryo into a boiling pot, adding yeast and pretreated Jinhua ham, heating and stirring, and then adding water starch for thickening to obtain the finished sauce. As a preferable technical scheme, the dry materials comprise dried flower mushrooms, dried bolete, dried agrocybe cylindracea, dried hazelnut mushrooms and dried kelp, wherein the dried flower mushrooms belong to one type of materials, and the residues are required to be removed after soaking in water. As a preferred technical scheme, the mushroom water after foaming is reserved in the step b after the foaming treatment, and the mushroom water is used for supplementing the water used in the step d. As a preferred technical scheme, the high-pressure treatment in the step d is carried out for 45-60 minutes under 2.5-3 atmospheres. As a preferred technical scheme, the grinding and homogenizing process of the colloid mill in the step e is repeated for at least 2 times, and the rotating speed of the colloid mill is 2500 r/min to 6000 r/min. As a preferable technical scheme, the foaming treatment equipment in the step b carries out cleaning treatment before and after carrying out foaming treatment on the first-class raw materials and the second-class raw materials; The foam processing apparatus includes: At least one group of first bin bodies for accommodating and placing one type of raw materials; at least one group of second bin bodies for accommodating and placing two types of raw materials; the beam frame is used for supporting the first bin body and the second bin body; the pool box is provided with spray pipes corresponding to the first bin body and the second bin body one by one, and can collect water sprayed by the spray pipes; And the adjusting part is used for adjusting the angles of the first bin body and the second bin body, so that the first raw material and the second raw material are subjected to spray cleaning on the water surface and are subjected to motion cleaning or static foaming under the water surface. As a preferable technical scheme, the first bin body and the second bin body are respectively hinged with the beam frame, the adjusting part comprises a hydraulic cylinder arranged on the beam frame, a movable rod of the hydraulic cylinder is connected with a traction disc, and the first bin body and the second bin body are respectively movably connected with the traction disc through connecting plates; the hydraulic cylinder pushes the traction dis