Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of spicy sauce for cold dishes and its preparation process

A technology for sauces and cold dishes, which is applied to the field of spicy sauce and its preparation technology, can solve the problems of complex seasoning operations for cold dishes, difficult to clean tableware, poor taste, etc., and achieves refreshing and non-greasy taste, easy cleaning, and simple use. Effect

Active Publication Date: 2017-06-27
济南奥润科技有限公司
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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 the prior art, the present invention provides a spicy sauce for cold dishes and its preparation process. The technical solution adopted for its purpose is:

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of spicy sauce for cold dishes and its preparation process
  • A kind of spicy sauce for cold dishes and its preparation process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A spicy sauce for cold dishes, the raw material composition of the spicy sauce includes: by weight percentage, 52% of pure water, 11% of rice vinegar, 1.8% of edible lactic acid, 20% of brewed soy sauce, 8% of salt %, white sugar 5%, monosodium glutamate 0.7%, nucleotide disodium 0.1%, sodium carboxymethyl cellulose 0.063%, xanthan gum 0.097%, potassium sorbate 0.1%, chicken paste 0.5%, black bean paste 0.42 %, water-soluble pepper oleoresin 0.06%, water-soluble capsicum essence 0.06%, water-soluble capsanthin 0.07%, water-soluble sesame oil essence 0.03%.

Embodiment 2

[0024] A spicy sauce for cold dishes, the composition of the raw materials of the spicy sauce includes: in weight percentage, 56% of pure water, 9% of rice vinegar, 1.5% of edible lactic acid, 18% of brewed soy sauce, 10% of salt %, white sugar 3%, monosodium glutamate 0.8%, nucleotide disodium 0.06%, sodium carboxymethyl cellulose 0.067%, xanthan gum 0.093%, potassium sorbate 0.07%, chicken paste 0.8%, soy meat paste 0.39% %, water-soluble pepper oleoresin 0.07%, water-soluble capsicum essence 0.07%, water-soluble capsanthin 0.07%, water-soluble sesame oil essence 0.01%.

Embodiment 3

[0026] A kind of spicy sauce for cold dishes, the raw material composition of described spicy sauce comprises: by weight percentage, pure water 54.2%, rice vinegar 10%, edible lactic acid 1.7%, brewed soy sauce 19%, salt 9% %, white sugar 4%, monosodium glutamate 0.6%, nucleotide disodium 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 essence 0.05%, water-soluble capsanthin 0.05%, water-soluble sesame oil essence 0.02%.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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 in particular relates to a spicy sauce for cold dishes and a preparation process thereof. Background technique [0002] Chinese food culture has undergone continuous research, excavation, development and improvement by people of all ages, and it is also constantly improving and improving. Food culture is constantly advancing. In today's era of rapid development, people are pursuing high-level and fast-paced food culture. Therefore, there are thousands of dish seasoning varieties continuously appearing on the market today, including liquid, powder and paste, etc., but these seasoning varieties are not satisfactory to the general public no matter in color, aroma or taste. There are many seasonings for cooking, but people still use on-the-spot conditioning for cold dishes, adding onions, ginger, garlic, soy sauce, vinegar, salt, monosodium glutamate, pepper, etc. to season cold dishes, bu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00
Inventor 贾智广
Owner 济南奥润科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com