CN112931842A - Low-salt mellow ham sauce and preparation method thereof - Google Patents
Low-salt mellow ham sauce and preparation method thereof Download PDFInfo
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- CN112931842A CN112931842A CN202110256237.6A CN202110256237A CN112931842A CN 112931842 A CN112931842 A CN 112931842A CN 202110256237 A CN202110256237 A CN 202110256237A CN 112931842 A CN112931842 A CN 112931842A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a low-salt mellow ham sauce and a preparation method thereof, and relates to the technical field of ham processing. The low-salt mellow ham sauce is prepared from vegetable oil, butter, ham, soybeans, bean curd, mushrooms, termitomyces albuminosus, clam meat, shrimp shells, chili powder, bay leaves, cinnamon, rock sugar, barley, kelp, garlic, tender ginger, soup stock and other raw materials through the steps of steaming, mixing, frying, grinding, mixing, fermenting, boiling, secondary fermenting, frying and the like. The invention overcomes the defects of the prior art, enriches the nutritional ingredients of the sauce by mixing and adding the soup-stock, improves the delicious taste of the sauce, and ensures that the prepared ham sauce has the advantages of high nutritional value, good flavor and taste and the like by mixing a plurality of ingredients.
Description
Technical Field
The invention relates to the technical field of ham processing, in particular to low-salt mellow ham sauce and a preparation method thereof.
Background
The ham is pickled or smoked meat which is lovely eaten by people, has bright color, red and white color, sweet and salty taste of lean meat, fragrant but not greasy fat meat and delicious taste, contains rich protein, moderate fat, more than ten amino acids, multiple vitamins and mineral substances, is fermented and decomposed after winter and summer, has various nutrient components which are easily absorbed by human bodies, and has the effects of nourishing the stomach, promoting the secretion of saliva or body fluid, tonifying the kidney, strengthening yang, strengthening bone marrow, strengthening foot strength, healing wounds and the like.
In order to enrich the eating modes of ham and facilitate the eating of ham, the ham is used as a raw material to prepare a sauce product, the fresh salty taste of the ham can be ensured effectively in most common ham sauce, but the ham contains a large amount of salt, and the salt can be added in the sauce preparation process, so that the common problem of high salt content of the ham sauce is caused.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the low-salt mellow ham sauce and the preparation method thereof, the nutrient components of the sauce are enriched by mixing and adding the broth, the delicious taste of the sauce is improved, and the prepared ham sauce has the advantages of high nutritional value, good flavor and taste and the like by mixing a plurality of ingredients.
In order to achieve the above purpose, the technical scheme of the invention is realized by the following technical scheme:
the low-salt mellow ham sauce is prepared from the following raw materials in parts by weight: 40-50 parts of vegetable oil, 5-8 parts of butter, 14-16 parts of ham, 10-12 parts of soybean, 4-6 parts of bean curd, 6-8 parts of mushroom, 2-3 parts of termitomyces albuminosus, 2-3 parts of clam meat, 1-4 parts of shrimp shell, 2-3 parts of chili powder, 1-2 parts of myrcia, 1-1.3 parts of cassia bark, 2-3 parts of rock candy, 3-4 parts of barley, 4-6 parts of kelp, 2-4 parts of garlic, 3-4 parts of tender ginger and 15-20 parts of soup stock.
Preferably, the soup-stock is prepared from the following substances in parts by weight: 3-8 parts of corn blocks, 2-6 parts of pig bones, 2-4 parts of sheep bones, 2-4 parts of crucian blocks, 0.8-1 part of garlic cloves, 1-1.2 parts of old ginger slices, 1-1.2 parts of onion sections, 0.1-0.2 part of white sugar, 0.2-0.4 part of salt, 2-3 parts of vegetable oil and 120 parts of clear water.
Preferably, the preparation method of the broth comprises the following steps:
(1) pouring vegetable oil into a pot to be burnt to seven degrees, and then adding two sides of the crucian blocks to be fried to be shaped to obtain fried fish blocks for later use;
(2) blanching pig bone in boiling water for 2-3min, blanching sheep bone in boiling water for 8-10min, taking out, and showering with cold water to obtain cooked bone;
(3) adding 1/3 parts of clean water into Bulbus Allii, rhizoma Zingiberis recens and herba Alii Fistulosi, boiling, sequentially adding cooked Os clavus, semen Maydis and fish fillet, decocting with slow fire for 30min, adding 1/3 parts of clean water, decocting in a pressure cooker for 30min, adding the rest clean water, decocting with slow fire for 1-2 hr, and filtering to obtain soup-stock.
The preparation method of the low-salt mellow ham sauce comprises the following steps:
(1) cleaning semen glycines, steaming in steamer for 40-50min, taking out, mashing into paste, adding diced ham, and stirring to obtain mixture;
(2) adding fructus Hordei vulgaris, folium Neocinnamomi Delavayi, cortex Cinnamomi Japonici, and herba Zosterae Marinae into hot pan, parching with slow fire, taking out, and grinding into powder to obtain mixed powder;
(3) adding chili powder, mixed powder and diced shiitake mushroom and termitomyces albuminosus into the mixture, uniformly stirring, and fermenting for 5-7 days in a constant temperature environment to obtain a first fermented material for later use;
(4) adding crystal sugar, bean curd, clam meat, garlic, tender ginger and soup stock into the first fermentation material, mixing and cooking to obtain a cooked material;
(5) adding Aspergillus niger into the cooked material, fermenting for 4-5 days in a constant temperature environment, and taking out to obtain a secondary fermentation material for later use;
(6) heating vegetable oil in a pot, adding shrimp shells, frying until the surface of the shrimp shells changes color and has fragrance, taking out the shrimp shells, adding butter, continuously heating, pouring the secondary fermentation material into the oil pot, frying with strong fire until the raw material is anhydrous, frying with slow fire until the surface of the raw material is orange yellow, and taking out to obtain the low-salt and mellow ham sauce.
Preferably, the stir-frying temperature of the small fire in the step (2) is 85-90 ℃, and the stir-frying time is 25-30 min.
Preferably, the temperature of the fermentation in the step (3) is 25-30 ℃.
Preferably, the mixed cooking mode in the step (4) is to cook the mixture with strong fire to boil and then turn to slow fire to continue cooking for 30-50 min.
Preferably, the amount of the aspergillus niger added in the step (5) is 0.2-0.4% of the mass of the cooked material, and the constant-temperature fermentation temperature is 25-30 ℃.
Preferably, the time for frying the shrimp shells in the step (6) is 3-5min, the temperature for frying with big fire is 160-170 ℃, and the temperature for frying with small fire is 90-100 ℃.
The invention provides a low-salt mellow ham sauce and a preparation method thereof, and compared with the prior art, the low-salt mellow ham sauce has the advantages that:
(1) the ingredients such as soybean, bean curd, mushroom, collybia albuminosa, clam meat and the like are added, so that the fresh and fragrant taste of the ham sauce can be effectively improved, the flavor of the sauce is further improved, and meanwhile, the raw materials are effectively mixed and fermented primarily, so that the sauce fragrance of the raw materials is improved;
(2) according to the invention, the xianwei of the sauce is effectively improved by adding and mixing the broth, the taste of the sauce is enriched, the flavor and nutrition of the sauce are improved, and the flavor of the sauce is further ensured by secondary fermentation and mixed frying of vegetable oil and butter, so that the sauce is suitable for various crowds to eat.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the low-salt mellow ham sauce is prepared from the following raw materials in parts by weight: 40 parts of vegetable oil, 5 parts of butter, 14 parts of ham, 10 parts of soybean, 4 parts of bean curd, 6 parts of mushroom, 2 parts of termitomyces albuminosus, 2 parts of clam meat, 1 part of shrimp shell, 2 parts of chili powder, 1 part of bay leaf, 1 part of cassia bark, 2 parts of rock candy, 3 parts of barley, 4 parts of kelp, 2 parts of garlic, 3-parts of tender ginger and 15 parts of soup stock.
The soup stock is prepared from the following substances in parts by weight: 3-8 parts of corn blocks, 2-6 parts of pig bones, 2 parts of sheep bones, 2 parts of crucian blocks, 0.8 part of garlic cloves, 1 part of old ginger slices, 1 part of onion sections, 0.1 part of white sugar, 0.2 part of salt, 2 parts of vegetable oil and 100 parts of clear water.
The preparation method of the soup stock comprises the following steps:
(1) pouring vegetable oil into a pot to be burnt to seven degrees, and then adding two sides of the crucian blocks to be fried to be shaped to obtain fried fish blocks for later use;
(2) blanching pig bone in boiling water for 2min, blanching sheep bone in boiling water for 8min, taking out, and showering with cold water to obtain cooked bone;
(3) adding the garlic clove, the old ginger slices and the shallot segments into 1/3 parts of clear water, boiling, sequentially adding the cooked clavicle, the corn blocks and the fried fish blocks, boiling with slow fire for 30min, continuously adding 1/3 parts of clear water, placing in a pressure cooker, boiling for 30min, then adding the rest clear water, continuously boiling with slow fire for 1h, and filtering to obtain the soup-stock.
The preparation method of the low-salt mellow ham sauce comprises the following steps:
(1) cleaning soybeans, steaming in a steamer for 40min, taking out, mashing into paste, adding diced ham, and stirring to obtain a mixture for later use;
(2) adding fructus Hordei vulgaris into herba Pelargonii Graveolentis, cortex Cinnamomi Japonici, and herba Zosterae Marinae, parching at 85 deg.C with slow fire for 25min, taking out, and grinding into powder to obtain mixed powder;
(3) adding chili powder, the mixed powder and diced shiitake mushroom and termitomyces albuminosus into the mixture, uniformly stirring, and fermenting for 5 days at a constant temperature of 25 ℃ to obtain a first fermented material for later use;
(4) adding crystal sugar, bean curd, clam meat, garlic, tender ginger and soup stock into the first fermentation material, boiling with strong fire, and further boiling with slow fire for 30min to obtain a cooked material;
(5) adding Aspergillus niger with a mass of 0.2% of the cooked material into the cooked material, continuously fermenting at 25 deg.C for 4 days, and taking out to obtain secondary fermented material;
(6) heating vegetable oil in a pot, adding shrimp shell, decocting for 3min until the surface of the shrimp shell changes color and has fragrance, taking out the shrimp shell, adding butter, continuously heating, pouring the secondary fermentation material into the oil pot, parching with strong fire at 160 deg.C until the material is anhydrous, parching with slow fire at 90 deg.C until the surface of the material turns orange yellow, and taking out to obtain low-salt and mellow ham sauce.
Example 2:
the low-salt mellow ham sauce is prepared from the following raw materials in parts by weight: 50 parts of vegetable oil, 8 parts of butter, 16 parts of ham, 12 parts of soybean, 6 parts of bean curd, 8 parts of mushroom, 3 parts of termitomyces albuminosus, 3 parts of clam meat, 4 parts of shrimp shell, 3 parts of chili powder, 2 parts of bay leaves, 1.3 parts of cassia bark, 3 parts of rock candy, 4 parts of barley, 6 parts of kelp, 4 parts of garlic, 4 parts of tender ginger and 20 parts of soup stock.
The soup stock is prepared from the following substances in parts by weight: 8 parts of corn blocks, 6 parts of pig bones, 4 parts of sheep bones, 4 parts of crucian blocks, 1 part of garlic cloves, 1.2 parts of old ginger slices, 1.2 parts of onion sections, 0.2 part of white sugar, 0.4 part of salt, 3 parts of vegetable oil and 120 parts of clear water.
The preparation method of the soup stock comprises the following steps:
(1) pouring vegetable oil into a pot to be burnt to seven degrees, and then adding two sides of the crucian blocks to be fried to be shaped to obtain fried fish blocks for later use;
(2) blanching pig bone in boiling water for 3min, blanching sheep bone in boiling water for 10min, taking out, and showering with cold water to obtain cooked bone;
(3) adding the garlic clove, the old ginger slices and the shallot segments into 1/3 parts of clear water, boiling, sequentially adding the cooked clavicle, the corn blocks and the fried fish blocks, boiling with slow fire for 30min, continuously adding 1/3 parts of clear water, placing in a pressure cooker, boiling for 30min, then adding the rest clear water, continuously boiling with slow fire for 2h, and filtering to obtain the soup-stock.
The preparation method of the low-salt mellow ham sauce comprises the following steps:
(1) cleaning soybeans, steaming in a steamer for 50min, taking out, mashing into paste, adding diced ham, and stirring to obtain a mixture for later use;
(2) adding fructus Hordei vulgaris into herba Pelargonii Graveolentis, cortex Cinnamomi Japonici, and herba Zosterae Marinae, parching at 90 deg.C with slow fire for 30min, taking out, and grinding into powder to obtain mixed powder;
(3) adding chili powder, mixed powder and diced Lentinus Edodes and Collybia Albuminosa into the above mixture, stirring, and fermenting at 30 deg.C for 7 days to obtain first fermented material;
(4) adding crystal sugar, bean curd, clam meat, garlic, tender ginger and soup stock into the first fermentation material, boiling with strong fire, and further boiling with slow fire for 50min to obtain cooked material;
(5) adding Aspergillus niger with a mass of 0.4% of the cooked material into the cooked material, continuously fermenting at 30 deg.C for 5 days, and taking out to obtain secondary fermented material;
(6) heating vegetable oil in a pot, adding shrimp shell, decocting for 5min until the surface of the shrimp shell changes color and has fragrance, taking out the shrimp shell, adding butter, continuously heating, pouring the secondary fermentation material into the oil pot, frying with big fire at 170 ℃ until the raw material is anhydrous, then frying with small fire at 100 ℃ until the surface of the raw material turns orange yellow, and taking out to obtain the low-salt and mellow ham sauce.
Example 3:
the low-salt mellow ham sauce is prepared from the following raw materials in parts by weight: 45 parts of vegetable oil, 6.5 parts of butter, 15 parts of ham, 11 parts of soybean, 5 parts of bean curd, 7 parts of mushroom, 2.5 parts of termitomyces albuminosus, 2.5 parts of clam meat, 2.5 parts of shrimp shell, 2.5 parts of chili powder, 1.5 parts of bay leaf, 1.2 parts of cassia bark, 2.5 parts of rock candy, 3.5 parts of barley, 5 parts of kelp, 3 parts of garlic, 3.5 parts of tender ginger and 18 parts of soup stock.
The soup stock is prepared from the following substances in parts by weight: 6 parts of corn blocks, 4 parts of pig bones, 3 parts of sheep bones, 3 parts of crucian blocks, 0.9 part of garlic cloves, 1.1 parts of ginger slices, 1.1 parts of onion sections, 0.1 part of white sugar, 0.3 part of salt, 2.5 parts of vegetable oil and 110 parts of clear water.
The preparation method of the soup stock comprises the following steps:
(1) pouring vegetable oil into a pot to be burnt to seven degrees, and then adding two sides of the crucian blocks to be fried to be shaped to obtain fried fish blocks for later use;
(2) blanching pig bone in boiling water for 2min, blanching sheep bone in boiling water for 10min, taking out, and showering with cold water to obtain cooked bone;
(3) adding 1/3 parts of clean water into Bulbus Allii, rhizoma Zingiberis recens and herba Alii Fistulosi, boiling, sequentially adding cooked Os clavus, semen Maydis and fish fillet, decocting with slow fire for 30min, adding 1/3 parts of clean water, decocting in a pressure cooker for 30min, adding the rest clean water, decocting with slow fire for 1.5 hr, and filtering to obtain soup-stock.
The preparation method of the low-salt mellow ham sauce comprises the following steps:
(1) cleaning soybeans, steaming in a steamer for 45min, taking out, mashing into paste, adding diced ham, and stirring to obtain a mixture for later use;
(2) adding fructus Hordei vulgaris into herba Pelargonii Graveolentis, cortex Cinnamomi Japonici, and herba Zosterae Marinae, parching at 85 deg.C with slow fire for 28min, taking out, and grinding into powder to obtain mixed powder;
(3) adding chili powder, the mixed powder and diced shiitake mushroom and termitomyces albuminosus into the mixture, uniformly stirring, and fermenting for 6 days at a constant temperature of 28 ℃ to obtain a first fermented material for later use;
(4) adding crystal sugar, bean curd, clam meat, garlic, tender ginger and soup stock into the first fermentation material, boiling with strong fire, and further boiling with slow fire for 40min to obtain cooked material;
(5) adding Aspergillus niger with a mass of 0.3% of the cooked material into the cooked material, continuously fermenting at 28 deg.C for 5 days, and taking out to obtain secondary fermented material;
(6) heating vegetable oil in a pot, adding shrimp shell, frying for 4min until the surface of the shrimp shell changes color and has fragrance, taking out the shrimp shell, adding butter, continuously heating, pouring the secondary fermentation material into the oil pot, frying with strong fire at 165 ℃ until the material is anhydrous, then frying with slow fire at 95 ℃ until the surface of the material turns orange yellow, and taking out to obtain the low-salt and mellow ham sauce.
Comparative example 1:
the ham sauce is prepared from the following raw materials in parts by weight: 45 parts of vegetable oil, 6.5 parts of butter, 15 parts of ham, 11 parts of soybean, 5 parts of bean curd, 7 parts of mushroom, 2.5 parts of termitomyces albuminosus, 2.5 parts of clam meat, 2.5 parts of shrimp shell, 2.5 parts of chili powder, 1.5 parts of bay leaf, 1.2 parts of cassia bark, 2.5 parts of rock candy, 3.5 parts of barley, 5 parts of kelp, 3 parts of garlic, 3.5 parts of tender ginger and 18 parts of clear water.
The preparation method of the ham sauce comprises the following steps:
(1) cleaning soybeans, steaming in a steamer for 45min, taking out, mashing into paste, adding diced ham, and stirring to obtain a mixture for later use;
(2) adding fructus Hordei vulgaris into herba Pelargonii Graveolentis, cortex Cinnamomi Japonici, and herba Zosterae Marinae, parching at 85 deg.C with slow fire for 28min, taking out, and grinding into powder to obtain mixed powder;
(3) adding chili powder, the mixed powder and diced shiitake mushroom and termitomyces albuminosus into the mixture, uniformly stirring, and fermenting for 6 days at a constant temperature of 28 ℃ to obtain a first fermented material for later use;
(4) adding crystal sugar, bean curd, clam meat, garlic, tender ginger and clear water into the first fermentation material, boiling with strong fire, and then continuously boiling with slow fire for 40min to obtain a cooked material;
(5) adding Aspergillus niger with a mass of 0.3% of the cooked material into the cooked material, continuously fermenting at 28 deg.C for 5 days, and taking out to obtain secondary fermented material;
(6) heating vegetable oil in a pan, adding shrimp shell, decocting for 4min until the surface of shrimp shell changes color and has fragrance, taking out shrimp shell, adding butter, continuously heating, pouring the secondary fermentation material into an oil pan, parching with strong fire at 165 deg.C until the material is anhydrous, parching with slow fire at 95 deg.C until the surface of the material turns orange yellow, and taking out to obtain ham sauce.
Comparative example 2:
the ham sauce is prepared from the following raw materials in parts by weight: 45 parts of vegetable oil, 6.5 parts of butter, 15 parts of ham, 11 parts of soybean, 5 parts of bean curd, 7 parts of mushroom, 2.5 parts of termitomyces albuminosus, 2.5 parts of clam meat, 2.5 parts of shrimp shell, 2.5 parts of chili powder, 1.5 parts of bay leaf, 1.2 parts of cassia bark, 2.5 parts of rock candy, 3.5 parts of barley, 5 parts of kelp, 3 parts of garlic, 3.5 parts of tender ginger and 18 parts of soup stock.
The soup stock is prepared from the following substances in parts by weight: 6 parts of corn blocks, 4 parts of pig bones, 3 parts of sheep bones, 3 parts of crucian blocks, 0.9 part of garlic cloves, 1.1 parts of ginger slices, 1.1 parts of onion sections, 0.1 part of white sugar, 0.3 part of salt, 2.5 parts of vegetable oil and 110 parts of clear water.
The preparation method of the soup stock comprises the following steps:
(1) pouring vegetable oil into a pot to be burnt to seven degrees, and then adding two sides of the crucian blocks to be fried to be shaped to obtain fried fish blocks for later use;
(2) blanching pig bone in boiling water for 2min, blanching sheep bone in boiling water for 10min, taking out, and showering with cold water to obtain cooked bone;
(3) adding 1/3 parts of clean water into Bulbus Allii, rhizoma Zingiberis recens and herba Alii Fistulosi, boiling, sequentially adding cooked Os clavus, semen Maydis and fish fillet, decocting with slow fire for 30min, adding 1/3 parts of clean water, decocting in a pressure cooker for 30min, adding the rest clean water, decocting with slow fire for 1.5 hr, and filtering to obtain soup-stock.
The preparation method of the ham sauce comprises the following steps:
(1) cleaning soybeans, steaming in a steamer for 45min, taking out, mashing into paste, adding diced ham, and stirring to obtain a mixture for later use;
(2) adding fructus Hordei vulgaris into herba Pelargonii Graveolentis, cortex Cinnamomi Japonici, and herba Zosterae Marinae, parching at 85 deg.C with slow fire for 28min, taking out, and grinding into powder to obtain mixed powder;
(3) adding chili powder, the mixed powder and diced shiitake mushroom and termitomyces albuminosus into the mixture, uniformly stirring, and fermenting for 6 days at a constant temperature of 28 ℃ to obtain a first fermented material for later use;
(4) adding crystal sugar, bean curd, clam meat, garlic, tender ginger and soup stock into the first fermentation material, boiling with strong fire, and further boiling with slow fire for 40min to obtain cooked material;
(5) heating vegetable oil in a pan, adding shrimp shell, decocting for 4min until the surface of shrimp shell changes color and has fragrance, taking out shrimp shell, adding butter, continuously heating, pouring the secondary fermentation material into an oil pan, parching with strong fire at 165 deg.C until the material is anhydrous, parching with slow fire at 95 deg.C until the surface of the material turns orange yellow, and taking out to obtain ham sauce.
Comparative example 3:
the ham sauce is prepared from the following raw materials in parts by weight: 45 parts of vegetable oil, 6.5 parts of butter, 15 parts of ham, 11 parts of soybean, 7 parts of mushroom, 2.5 parts of termitomyces albuminosus, 2.5 parts of shrimp shell, 2.5 parts of chilli powder, 1.5 parts of bay leaves, 1.2 parts of cassia bark, 2.5 parts of rock candy, 3 parts of garlic, 3.5 parts of tender ginger and 18 parts of soup stock.
The soup stock is prepared from the following substances in parts by weight: 6 parts of corn blocks, 4 parts of pig bones, 3 parts of sheep bones, 3 parts of crucian blocks, 0.9 part of garlic cloves, 1.1 parts of ginger slices, 1.1 parts of onion sections, 0.1 part of white sugar, 0.3 part of salt, 2.5 parts of vegetable oil and 110 parts of clear water.
The preparation method of the soup stock comprises the following steps:
(1) pouring vegetable oil into a pot to be burnt to seven degrees, and then adding two sides of the crucian blocks to be fried to be shaped to obtain fried fish blocks for later use;
(2) blanching pig bone in boiling water for 2min, blanching sheep bone in boiling water for 10min, taking out, and showering with cold water to obtain cooked bone;
(3) adding 1/3 parts of clean water into Bulbus Allii, rhizoma Zingiberis recens and herba Alii Fistulosi, boiling, sequentially adding cooked Os clavus, semen Maydis and fish fillet, decocting with slow fire for 30min, adding 1/3 parts of clean water, decocting in a pressure cooker for 30min, adding the rest clean water, decocting with slow fire for 1.5 hr, and filtering to obtain soup-stock.
The preparation method of the low-salt mellow ham sauce comprises the following steps:
(1) cleaning soybeans, steaming in a steamer for 45min, taking out, mashing into paste, adding diced ham, and stirring to obtain a mixture for later use;
(2) parching herba Pelargonii Graveolentis and cortex Cinnamomi Japonici with slow fire at 85 deg.C for 28min, taking out, and grinding into powder to obtain mixed powder;
(3) adding chili powder, the mixed powder and diced shiitake mushroom and termitomyces albuminosus into the mixture, uniformly stirring, and fermenting for 6 days at a constant temperature of 28 ℃ to obtain a first fermented material for later use;
(4) adding crystal sugar, Bulbus Allii, tender rhizoma Zingiberis recens and soup stock into the first fermentation material, boiling with strong fire, and further cooking with slow fire for 40min to obtain cooked material;
(5) adding Aspergillus niger with a mass of 0.3% of the cooked material into the cooked material, continuously fermenting at 28 deg.C for 5 days, and taking out to obtain secondary fermented material;
(6) heating vegetable oil in a pan, adding shrimp shell, decocting for 4min until the surface of shrimp shell changes color and has fragrance, taking out shrimp shell, adding butter, continuously heating, pouring the secondary fermentation material into an oil pan, parching with strong fire at 165 deg.C until the material is anhydrous, parching with slow fire at 95 deg.C until the surface of the material turns orange yellow, and taking out to obtain ham sauce.
Sensory evaluation:
the ham sauces prepared in the above examples 1-3 and comparative examples 1-3 were tasted by selecting tasters aged 10-20, 21-35 and 35-50 and 15 men and women aged 15 respectively, and the specific evaluation scoring criteria are shown in the following table 1, and the specific scoring results are shown in the following table 2:
table 1:
table 2:
from the above table, the sensory evaluation of the ham sauce can be effectively improved by adding the soup stock, the bean curd, the clam meat, the barley and the kelp, and the flavor of the ham sauce can be effectively improved by carrying out secondary fermentation on the ham sauce.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (9)
1. The low-salt mellow ham sauce is characterized by being prepared from the following raw materials in parts by weight: 40-50 parts of vegetable oil, 5-8 parts of butter, 14-16 parts of ham, 10-12 parts of soybean, 4-6 parts of bean curd, 6-8 parts of mushroom, 2-3 parts of termitomyces albuminosus, 2-3 parts of clam meat, 1-4 parts of shrimp shell, 2-3 parts of chili powder, 1-2 parts of myrcia, 1-1.3 parts of cassia bark, 2-3 parts of rock candy, 3-4 parts of barley, 4-6 parts of kelp, 2-4 parts of garlic, 3-4 parts of tender ginger and 15-20 parts of soup stock.
2. The low-salt aromatic ham sauce according to claim 1, wherein: the soup stock is prepared from the following substances in parts by weight: 3-8 parts of corn blocks, 2-6 parts of pig bones, 2-4 parts of sheep bones, 2-4 parts of crucian blocks, 0.8-1 part of garlic cloves, 1-1.2 parts of old ginger slices, 1-1.2 parts of onion sections, 0.1-0.2 part of white sugar, 0.2-0.4 part of salt, 2-3 parts of vegetable oil and 120 parts of clear water.
3. The low-salt aromatic ham sauce according to claim 2, wherein: the preparation method of the soup stock comprises the following steps:
(1) pouring vegetable oil into a pot to be burnt to seven degrees, and then adding two sides of the crucian blocks to be fried to be shaped to obtain fried fish blocks for later use;
(2) blanching pig bone in boiling water for 2-3min, blanching sheep bone in boiling water for 8-10min, taking out, and showering with cold water to obtain cooked bone;
(3) adding 1/3 parts of clean water into Bulbus Allii, rhizoma Zingiberis recens and herba Alii Fistulosi, boiling, sequentially adding cooked Os clavus, semen Maydis and fish fillet, decocting with slow fire for 30min, adding 1/3 parts of clean water, decocting in a pressure cooker for 30min, adding the rest clean water, decocting with slow fire for 1-2 hr, and filtering to obtain soup-stock.
4. The preparation method of the low-salt mellow ham sauce is characterized by comprising the following steps:
(1) cleaning semen glycines, steaming in steamer for 40-50min, taking out, mashing into paste, adding diced ham, and stirring to obtain mixture;
(2) adding fructus Hordei vulgaris, folium Neocinnamomi Delavayi, cortex Cinnamomi Japonici, and herba Zosterae Marinae into hot pan, parching with slow fire, taking out, and grinding into powder to obtain mixed powder;
(3) adding chili powder, mixed powder and diced shiitake mushroom and termitomyces albuminosus into the mixture, uniformly stirring, and fermenting for 5-7 days in a constant temperature environment to obtain a first fermented material for later use;
(4) adding crystal sugar, bean curd, clam meat, garlic, tender ginger and soup stock into the first fermentation material, mixing and cooking to obtain a cooked material;
(5) adding Aspergillus niger into the cooked material, fermenting for 4-5 days in a constant temperature environment, and taking out to obtain a secondary fermentation material for later use;
(6) heating vegetable oil in a pot, adding shrimp shells, frying until the surface of the shrimp shells changes color and has fragrance, taking out the shrimp shells, adding butter, continuously heating, pouring the secondary fermentation material into the oil pot, frying with strong fire until the raw material is anhydrous, frying with slow fire until the surface of the raw material is orange yellow, and taking out to obtain the low-salt and mellow ham sauce.
5. The method for preparing a low-salt aromatic ham sauce according to claim 4, wherein the method comprises the following steps: the frying temperature of the small fire in the step (2) is 85-90 ℃, and the frying time is 25-30 min.
6. The method for preparing a low-salt aromatic ham sauce according to claim 4, wherein the method comprises the following steps: the temperature of the fermentation in the step (3) is 25-30 ℃.
7. The method for preparing a low-salt aromatic ham sauce according to claim 4, wherein the method comprises the following steps: the mixing and cooking mode in the step (4) is that the raw materials are cooked by big fire to be boiled and then are continuously cooked for 30-50min by small fire.
8. The method for preparing a low-salt aromatic ham sauce according to claim 4, wherein the method comprises the following steps: in the step (5), the amount of the Aspergillus niger added is 0.2-0.4% of the mass of the cooked material, and the constant-temperature fermentation temperature is 25-30 ℃.
9. The method for preparing a low-salt aromatic ham sauce according to claim 4, wherein the method comprises the following steps: in the step (6), the shrimp shells are fried for 3-5min, the temperature for frying with big fire is 160-170 ℃, and the temperature for frying with small fire is 90-100 ℃.
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