Flavored dipping juice and preparation method thereof

Abstract

The invention discloses flavored dipping juice and a preparation method thereof. The flavored dipping juice is prepared from the following raw materials of high-salt diluted brewed crude oil, brewed pure grain rice vinegar, white granulated sugar, fructose, oyster juice, edible salt, xanthan gum, Pufa caramel, sodium glutamate, disodium 5 '-ribonucleotide, disodium 5'-inosinate, glycine, disodiumsuccinate, a yeast extract, lactic acid, water-soluble ginger oleoresin, scallion oleoresin, coriander essential oil, sucralose, potassium sorbate, sodium dehydroacetate, edible alcohol, chili essential oil, pepper essential oil and monopotassium glycyrrhinate. The flavored dipping juice has the advantages that the flavored dipping juice has diversified purposes, for example that flavored dippingjuice can be directly used for cold sauce mixing, dipping, cooking and the like, and the flavored dipping juice is mellow in taste, has salty taste, sweet taste, sour taste, spicy taste, delicious taste and the like, and is low in salt, high in vinegar, rich in nutrients, smooth and tender in mouth feel, and rich in fragrance.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a flavor dipping sauce and a stirring tank for simultaneous enzymatic hydrolysis and heat reaction. 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 for cold dishes, people not only use on-the-spot conditioning, but also add onions, ginger, garlic, soy sauce, vinegar, salt, monosodium glutamate, pepp...

AI Technical Summary

Problems solved by technology

[0005] 1. At present, there are many dipping sauce products, but most of them have single purpose and weak taste, which cannot meet the needs of consumers;

[0006] 2. In the preparation process of the existing dipping sauce, it usually needs to be repeatedly filtered to remove the raw material residue in the dipping sauce, which is not conducive to the continuous production of the dipping sauce and reduces the production efficiency of the dipping sauce;

[0007] 3. In the preparation process of the existing dipping sauce, it is inconvenient to clean the dipping sauce liquid storage tank and the dipping sauce screw conveying cylinder, which reduces the processing quality of the dipping sauce

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