Spicy sauce for salads as well as preparation technology of spicy sauce
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A preparation process and technology of seasoning sauce, applied in the field of spicy sauce and its preparation process, can solve the problems of complex seasoning operations of cold dishes, difficult cleaning of tableware, poor taste, etc., and achieve refreshing and non-greasy taste, easy cleaning, and simple use Effect
Active Publication Date: 2015-09-09
济南奥润科技有限公司
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Problems solved by technology
[0003] In order to solve the technical problems of complex seasoning operation of cold dishes, poor taste and difficult cleaning of tableware after eating in
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Embodiment 1
[0022] A spicy sauce for cold vegetables. The raw materials of the spicy sauce include: 52% pure water, 11% rice vinegar, 1.8% edible lactic acid, 20% brewed soy sauce, and 8% by weight. %, white sugar 5%, monosodium glutamate 0.7%, disodium nucleotide 0.1%, sodium carboxymethyl cellulose 0.063%, xanthan gum 0.097%, potassium sorbate 0.1%, chicken extract 0.5%, soy meat extract 0.42 %, 0.06% of water-soluble pepper oleoresin, 0.06% of water-soluble capsicum extract, 0.07% of water-soluble capsanthin, 0.03% of water-soluble sesame oil flavor.
Embodiment 2
[0024] A spicy sauce for cold dishes. The raw material composition of the spicy sauce includes: 56% pure water, 9% rice vinegar, 1.5% edible lactic acid, 18% brewed soy sauce, and 10% by weight. %, white sugar 3%, monosodium glutamate 0.8%, disodium nucleotide 0.06%, sodium carboxymethyl cellulose 0.067%, xanthan gum 0.093%, potassium sorbate 0.07%, chicken extract 0.8%, soy meat extract 0.39 %, 0.07% of water-soluble pepper oleoresin, 0.07% of water-soluble capsicum extract, 0.07% of water-soluble capsanthin, and 0.01% of water-soluble sesame oil flavor.
Embodiment 3
[0026] A spicy sauce for cold vegetables. The raw material composition of the spicy sauce includes: in weight percentage, 54.2% pure water, 10% rice vinegar, 1.7% edible lactic acid, 19% brewed soy sauce, and 9% salt. %, white sugar 4%, monosodium glutamate 0.6%, disodium nucleotide 0.08%, sodium carboxymethyl cellulose 0.065%, xanthan gum 0.095%, potassium sorbate 0.08%, chicken paste 0.6%, soy meat paste 0.41 %, water-soluble pepper oleoresin 0.05%, water-soluble capsicum extract 0.05%, water-soluble capsanthin 0.05%, water-soluble sesame oil flavor 0.02%.
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Abstract
The invention provides a spicy sauce for salads. The spicy sauce comprises raw materials in percentage by weight as follows: 52%-56% of pure water, 8%-12% of rice vinegar, 1.5%-1.9% of edible lactic acid, 17%-21% of fermented soy sauce, 7%-11% of salt, 2%-6% of white granulated sugar, 0.4%-0.8% of monosodium glutamate, 0.06%-0.1% of disodium nucleotide, 0.063%-0.067% of sodium carboxymethylcellulose, 0.093%-0.097% of xanthan gum, 0.06%-0.1% of potassium sorbate, 0.4%-0.8% of a chicken extract, 0.39%-0.43% of a meat extract with the salt black bean fragrance, 0.03%-0.07% of water-soluble pepper oil resin, 0.03%-0.07% of a water-soluble chilli extract, 0.03%-0.07% of water-soluble capsanthin and 0.01%-0.03% of water-soluble sesame oil essence. The invention further provides a preparation method of the spicy sauce for the salads. The sour flavor is provided by the lactic acid and the table vinegar, the spicy taste is provided by the chilli extract, the fragrance is provided by the chicken extract, the meat extract with the salt black bean fragrance, the pepper oil resin and the sesame oil essence, the spicy sauce prepared with the preparation technology tastes fresh and cool, is not greasy and is simple, convenient and quick to use, and tableware is easy to clean after eating.
Description
Technical field [0001] The invention belongs to the technical field of food seasoning, and specifically relates to a spicy sauce for cold dishes and a preparation process thereof. Background technique [0002] Chinese food culture has undergone continuous research, development and improvement by people in the past generations, and is also constantly improving and improving. Food culture is constantly advancing. In today's fast-developing era, people are pursuing high-level and fast-paced food culture. Therefore, there are thousands of flavoring varieties of dishes in the market today, including liquid, powder and paste, but these flavoring varieties are not satisfactory to the general public in terms of color, aroma or taste, especially now There are more seasonings for cooking, but for cold cuisine, people still use on-the-spot conditioning, adding onions, ginger, garlic, soy sauce, vinegar, salt, MSG, pepper, etc. to season the cold dishes, but this method has defects. This met...
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