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Spicy and low-salt dipping sauce and preparation method thereof

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

Active Publication Date: 2018-07-31
YIHAI CHINA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since most of the sauce packets used in instant noodles contain animal fat, its fluidity is poor and it is easy to solidify, so it is inconvenient to squeeze out, and because it is used for brewing instant noodles, there is no need to consider the fluidity problem; in addition, in The salt content in the sauce package is usually higher to meet the needs of adjusting the taste of instant noodles during brewing; moreover, the reason why instant noodles are designed as separate sauce packages and seasoning packages is to facilitate consumers to adjust the taste when eating. , that is, consumers can choose the amount to add according to their taste needs, however, it has nothing to do with the shelf life

Method used

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  • Spicy and low-salt dipping sauce and preparation method thereof

Examples

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 and low-salt dipping material and a preparation method thereof. The dipping material includes sauce packets and sauce packets, wherein the sauce packets are made of water-soluble raw materials, and the sauce packets are made of vegetable oil raw materials and Made with paprika. The present invention separates the oil and water-soluble raw materials in the formula, adopts different processes for different raw material characteristics, and reduces the salt content of the dipping material while ensuring that the shelf life remains unchanged; at the same time, because the dipping material The proportion of sesame paste and peanut butter in it is higher, and the taste is more mellow. It retains the flavor of the fresh sesame paste to the maximum extent, and has the advantages of convenient use, spicy taste and low salt.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a dipping sauce and a preparation method thereof, in particular to a spicy and low-salt dipping sauce and a preparation method thereof. Background technique [0002] At present, due to the development of Mongolian hot pot and old Beijing shabu-shabu in the northern market, coupled with the northerners' love for sesame paste, hot pot dipping sauces based on sesame paste and peanut butter have become indispensable seasonings for hot pot. The trend is spreading across the country. The current dipping products are mostly water, sesame paste, and peanut butter, supplemented by seasonings such as leek sauce, fermented bean curd, oyster sauce, soy sauce, salt, and monosodium glutamate, plus additives such as modified starch and potassium sorbate. The materials are mixed, then boiled in a boiling state for about 40 minutes, hot-filled at a temperature greater than 85°C, and cool...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L23/00
Inventor 崔俊锋苟轶群张文姬王强杜壮
Owner YIHAI CHINA FOOD CO LTD