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Spicy low-salt condiment sauce and preparation method thereof

A dipping material and raw material technology, applied in food preparation, application, food science, etc., can solve the problems of easy solidification, inconvenient extrusion, poor fluidity, etc., and achieve the effect of convenient eating, better flavor and rich flavor

Active Publication Date: 2015-12-09
YIHAI CHINA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology allows for easy ingestion without affecting its taste or smell when used with foodstuff like chili powder or pepper paste. It also ensures that it last longer than usual over time while maintain good quality. Additionally, this process involves mixing different types of vegetables into one package instead of just two separate items - making them easier to cook on both ends.

Problems solved by technology

This technical problem addressed by this patented describes methods for producing both lower sodic sulfur (Na) and nonirritating sweetness enhancing agents called lycopene or thymulose, respectively, without compromising quality due to excess liquid component contents such as carbohydrates.

Method used

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  • Spicy low-salt condiment sauce and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] (1) Preparation of seasoning sauce bag: weigh the water-soluble raw materials according to the proportion of the formula, mix them, hot fill at 85°C, pour the filled sauce bag into a water bath, keep it warm in a water bath above 90°C for 20 minutes, remove and bake Among them, the formula of water-soluble raw materials is: 75.4% of water, 3% of leek sauce, 8.8% of fermented bean curd, 3.6% of sweet noodle sauce, 3% of white sugar, 5.5% of oyster sauce, 0.7% of chicken powder, potassium sorbate and Streptococcus lactis A total of 0.5g / kg.

[0060] (2) Preparation of sauce packs: Weigh the vegetable oil raw materials according to the formula ratio, stir evenly, and fill. Among them, the formula of vegetable oil raw materials is: peanut butter 65%, pure sesame paste 22%, chili seasoning oil 4%, red oil 4% of chili powder and 5% of sesame seasoning oil, wherein the peanut butter is peanut butter containing 1% hydrogenated vegetable oil by mass percentage.

[0061] (3) Pac...

Embodiment 2

[0064] (1) Preparation of seasoning sauce bag: weigh the water-soluble raw materials according to the proportion of the formula, mix them, hot fill at 85°C, pour the filled sauce bag into a water bath, keep it warm in a water bath above 90°C for 20 minutes, remove and bake Among them, the formula of water-soluble raw materials is: 75.4% of water, 3% of leek sauce, 8.8% of fermented bean curd, 3.6% of sweet noodle sauce, 3% of white sugar, 5.5% of oyster sauce, 0.7% of chicken powder, potassium sorbate and Streptococcus lactis A total of 0.5g / kg.

[0065] (2) Preparation of sauce packs: Weigh the vegetable oil raw materials according to the formula ratio, stir evenly, and fill. Among them, the formula of vegetable oil raw materials is: peanut butter 84%, pure sesame paste 3%, chili seasoning oil 3%, red oil 2.5% chili powder, 1.5% sesame seasoning oil, and 6% soybean oil, wherein the peanut butter is peanut butter containing 1% glyceryl monostearate by mass percentage.

[0066...

Embodiment 3

[0069](1) Preparation of seasoning sauce bag: weigh the water-soluble raw materials according to the proportion of the formula, mix them, hot fill at 85°C, pour the filled sauce bag into a water bath, keep it warm in a water bath above 90°C for 20 minutes, remove and bake dry; among them, the formula of water-soluble raw materials is: water 72%, chive flower sauce 5%, fermented bean curd 8%, sweet noodle sauce 5%, white sugar 3.5%, oyster sauce 6%, chicken powder 0.5%, potassium sorbate and lactobacillus A total of 0.1g / kg.

[0070] (2) Preparation of sauce packs: weigh the vegetable oil raw materials according to the formula ratio, stir them evenly, and fill them. The formula of the vegetable oil raw materials is: 80% peanut butter, 6% pure sesame paste, 5% chili seasoning oil, red oil 4% of chili powder and 5% of sesame seasoning oil, wherein the peanut butter is peanut butter containing 1% glyceryl distearate in mass percentage.

[0071] (3) Pack the seasoning sauce bag an...

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Abstract

The invention relates to a spicy low-salt condiment sauce and a preparation method thereof. The condiment sauce comprises a sauce packet and a paste packet, wherein the sauce packet is made from water-soluble raw materials, and the paste packet is made from vegetable fat raw materials and chili powder. According to the spicy low-salt condiment sauce disclosed by the invention, the fat raw materials and the water-soluble raw materials in a formula are separated and are processed through different technologies according to different characteristics of the raw materials, and under the circumstance that the quality guarantee period is guaranteed to be constant, the salt content of the condiment sauce is reduced; besides, the proportion of sesame paste to peanut paste in the condiment sauce is higher, so that the mouth feel of the condiment sauce is more mellow, the flavor of sesame paste which is just mixed is reserved to the maximum extent, and the condiment sauce has the advantages of being convenient to use, spicy in mouth feel, low in salt and the like.

Description

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Claims

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Application Information

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Owner YIHAI CHINA FOOD CO LTD
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