Sauce is a sauce-like condiment used to coordinate the taste of various foods to meet the needs of consumers. In the process of production, the seasoning sauce needs thickener to thicken and modify its shape to achieve uniformity in color, fragrance, taste and appearance. Therefore, thickening of sauce is a very important part of the production of sauce. The correct choice of materials directly affects the quality of the product.
As a hydrophilic colloid, sodium alginate is easily soluble in water and forms a viscous solution. It provides high viscosity even at low concentrations and has a good thickening effect. At the same time, water-soluble alginic acid Sodium meets calcium ions to form cross-linking bonds, loses fluidity, inhibits the flow of water molecules, and forms a gel with a very high water content. Therefore, sodium alginate has good gel and stability properties.
Based on the above properties, sodium alginate can be used as a thickening and stabilizing agent in sauces to improve the coagulation and stability of the product, reduce liquid leakage, improve product quality, improve product flavor, and make the sauce structure fine. Good milky performance.
First, the reference formula: [take the bean dregs as an example]
50% bean dregs, 6% refined salt, 12% soybean oil, 4% soybean paste, 6% soy sauce, 3% white wine, 0.1% MSG, 4% corn starch, 0.4% sodium alginate, 0.06% sucrose ester, 0.12 monoglyceride %, a little spice, 3% shrimp, 8% fresh mushrooms, 4% seafood powder.
Second, the process:
Bean residue→fine grinding→drying→stirring→ingredient→filling→sealing→sterilization→finished product
Third, the operation points:
1. Pretreatment of various excipients
Sugar, salt and monosodium glutamate are dissolved in a small amount of hot water; the starch is soaked in cold water for 1 hour, and stirred evenly into a paste; sodium alginate is soaked in hot water for 12 hours, then heated to dissolve into a stable transparent liquid; sucrose ester and monoglyceride are evenly stirred. Dissolved with oil; mushrooms and fresh mushrooms are soaked in boiling water to remove odor and chopped; the shrimp skin is ground in a mortar.
2. Preparation of chili oil
Soybean oil is injected into the pot, heated to raise the soot, and after the bad smell is volatilized, it is cooled to 50 °C by ceasefire. The pepper cut into 2cm pieces was immersed in the cooling oil for 30 minutes, so that the pepper absorbed the vegetable oil, slowly heated to the boiling point after soaking, and the mixture was continuously stirred until the pepper was reddish brown, and the fire was immediately stopped.
3. Provisioning
The dried and fried soybean residue is added to the chili oil and stirred, then heated, about to add salt and sugar when heated to 80-90 ° C, stirring constantly, adding a small amount of sodium alginate, sucrose ester, monoglyceride slowly, and stirring rapidly Uniform state, then add starch paste, the product is dry, add soy sauce, wine, and finally add MSG.
4. Sterilization
In order to make the prepared sauce have a longer shelf life, it can be sterilized by heating in a 90 ° C water bath for 20 minutes.
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