Olive oil hotpot dipping sauce and preparation method thereof

A production method and olive oil technology, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of intractability and mask the fragrance of olive oil, and achieve the effect of improving the fragrance and high nutritional value.

Active Publication Date: 2012-07-11
朱星全
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The olive oil hot pot dipping sauce currently on the market, because the olive oil itself has a harsh taste, it also has a harsh taste when eat

Method used

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  • Olive oil hotpot dipping sauce and preparation method thereof
  • Olive oil hotpot dipping sauce and preparation method thereof

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Embodiment Construction

[0028] The technical solutions of the various embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings. Apparently, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0029] The invention provides an olive oil hot pot dipping sauce, comprising: virgin olive oil and canola oil, wherein, in parts by weight: the content of the virgin olive oil is 20 to 40 parts, and the canola oil The content is 90 to 110 parts;

[0030] The raw materials also include one or more of the following ingredients in parts by weight:

[0031] Salt, its content is 3 to 10 parts; monosodium glutamate, its content is 1 to 10 parts; sauce tofu, its content is 0.5 to 8 parts;...

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Abstract

The invention relates to the field of catering and in particular relates to an olive oil hotpot dipping sauce and a preparation method thereof. The olive oil hotpot dipping sauce can retain faint scent of olive oil and has no astringent taste. The olive oil hotpot dipping sauce comprises virgin olive oil and canola oil and further comprises the following one or more materials in parts by weight selected from the group consisting of table salt, monosodium glutamate, fermented beancurd, chives flowers, garlic and ginger. The preparation method of the olive oil hotpot dipping sauce comprises the following steps: thoroughly mixing virgin olive oil and canola oil to obtain an oil mixture, and adding the following one or more materials in parts by weight selected from the group consisting of table salt, monosodium glutamate, fermented beancurd, chives flowers, garlic and ginger to the oil mixture.

Description

technical field [0001] The invention relates to the field of catering, in particular to an olive oil hot pot dipping sauce and a preparation method thereof. Background technique [0002] The olive oil hot pot dipping sauce currently on the market, because the olive oil itself has a harsh taste, it also has a harsh taste when eaten directly, which is difficult to handle. If too much seasoning is added, the taste of the seasoning will cover up the olive oil itself. clear fragrance. Contents of the invention [0003] The invention provides an olive oil hot pot dipping sauce and a preparation method thereof, which can retain the fresh fragrance of olive oil without astringent taste. [0004] The invention provides an olive oil hot pot dipping sauce, comprising: virgin olive oil and canola oil, wherein, in parts by weight: the content of the virgin olive oil is 20 to 40 parts, and the canola oil The content is 90 to 110 parts; [0005] The raw materials also include one or m...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
Inventor 朱星全
Owner 朱星全
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