Processing auxiliary agent for curry sauce

Abstract

An object of the invention is to provide a processing auxiliary agent for curry sauce. To achieve the above object, a technical solution comprises the steps of adding 0.01%-0.05% of xanthan gum, 0.05%-0.09% of propylene glycol alginate and 0.05%-0.09% of guar gum (in terms 100 mL of the curry sauce); and stirring uniformly to obtain the auxiliary agent.

Description

technical field [0001] The invention relates to a seasoning regulator, in particular to a processing assistant for curry sauce. Background technique [0002] With the development of the economy and the improvement of people's living standards, the consumption of condiments of Chinese residents is also constantly improving. When people buy condiments, they no longer have a single taste, but pursue multiple tastes, nutrition, health and fashion. [0003] Some Western-style sauces and condiments have also gradually entered ordinary Chinese families and become one of the must-haves for family seasoning. There are many domestic enterprises producing Western-style sauces and condiments, but the condiments produced are uneven, and there is a certain gap with imported Western-style sauces and condiments, thus lacking competitiveness. [0004] At present, the condiments produced by some domestic enterprises are not evenly distributed, have poor solid suspension and are easy to adhe...

AI Technical Summary

Problems solved by technology

There are many domestic enterprises producing Western-style sauces and condiments, but the condiments produced are uneven, and there is a certain gap with imported Western-style sauces and condiments, thus lacking competitiveness

[0004] At present, the condiments produced by some domestic enterprises are not evenly distributed, the solid suspension is not good, and they are easy to adhere, which is not satisfactory in terms of appearance and taste.