Production process of bechamel free of preservative

Abstract

Provided is a production process of a hot-pot dipping sauce free of preservatives. Sesame paste, a sweet fermented flour sauce, bean paste, hot chili oil, edible oil, salt, monosodium glutamate, pepper, star anise and fennel are made into sauce-shaped product by adopting the modern technological process, and the sauce-shaped product is blended in proportion to make a product. A production method comprises enabling the sweet fermented flour sauce and the bean paste to be broken into thick particle liquid through a crusher, and heating to kill bacteria in advance; smashing the pepper, the star anise and the fennel into fine powder with the required fineness, evenly mixing the raw materials in proportion, adding no preservative or additive, filling and carrying out sterilization. The hot-pot dipping sauce is light brown thick-liquid fluid, is fragrant, hot and delicious to eat, and is ideal for edible uncooked vegetables and household hot-pot eating. The seasoning food is free of any preservative, spices adopted in ingredients are varieties of drug-homologous foods published by the ministry of public health, and the hot-pot dipping sauce is an ingeniously safe and green food.

Description

technical field [0001] The invention belongs to a method for producing seasoning sauce, in particular to a method for producing seasoning sauce without preservatives. Background technique [0002] Seasoning sauce is a kind of condiment loved by consumers. At present, there are relatively few varieties and quantities in the market. Basically, it is prepared by the hotel itself, or the store prepares the raw materials for the consumer to prepare. This method is troublesome to prepare. The shelf life is short and the hygienic quality is difficult to guarantee. Seasoning sauce is not only used for hot pot, but also can add delicious taste to meat and vegetarian dishes on various occasions, and its market space is quite large. Because they are condiments that are eaten directly, unlike hot pot base and some other condiments, they are eaten after being heated with dishes, so when they are made into finished products, there are higher requirements on technology. Most of the simil...

AI Technical Summary

Problems solved by technology

Most of the similar products currently on the market are added with one or another kind of preservatives, which poses food safety hazards to consumers. Aiming at these problems, the present invention has successfully developed a unique production method to ensure that the products do not add any preservatives additives and synthetic colors to ensure the product is pure and natural