An additive-free seasoning dip and a method of making the same
By using high-temperature step-by-step stir-frying and vacuum sealing packaging, the problems of strong raw ingredient flavor and short shelf life of traditional seasonings and dipping sauces have been solved, achieving a long shelf life and stable flavor of additive-free seasonings and dipping sauces at room temperature.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- LINZHOU SANYINGJIAO FOOD CO LTD
- Filing Date
- 2026-04-27
- Publication Date
- 2026-06-30
AI Technical Summary
Traditional seasonings and dipping sauces, without the addition of chemical additives, suffer from a strong raw ingredient flavor, microbial growth, and a short shelf life. They are also prone to mold and oxidation at room temperature, resulting in unstable flavor.
The process employs a high-temperature, step-by-step roasting technique, where soybeans, peanuts, white sesame seeds, fennel seeds, Sichuan peppercorns, dried tangerine peel, cumin, and chili peppers are roasted at high temperatures separately. Combined with vacuum or nitrogen-filled sealed packaging, this ensures the raw materials are fully cooked and inhibits microbial growth, maintaining stable flavor.
It achieves a long shelf life at room temperature for additive-free seasonings and dipping sauces, with a rich aroma, stable flavor, and low levels of total bacterial count and oil oxidation value within 12 months, maintaining a highly stable flavor.
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Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, specifically to an additive-free seasoning dipping sauce and its preparation method. Background Technology
[0002] Seasoning sauces, especially dry dipping sauces or compound seasonings used in hot pot, barbecue, and other dining styles, are popular with consumers due to their convenience and unique flavor. Traditional seasoning sauces are usually a simple mixture of various spices and seasonings. To ensure their flavor and extend shelf life, manufacturers often add chemical preservatives such as potassium sorbate and sodium benzoate, as well as food additives such as anti-caking agents and antioxidants. However, with consumers becoming increasingly health-conscious, the demand for natural and healthy foods without artificial additives is becoming more and more urgent.
[0003] In addition, seasonings prepared by traditional methods have a strong raw taste and insufficient aroma because the raw materials are not fully cooked. Furthermore, due to the microorganisms that may be carried by the raw materials and their high water activity, the products are prone to mold, oxidation, rancidity, and flavor loss at room temperature, resulting in a short shelf life. They usually need to be refrigerated or have a large amount of salt added to inhibit microorganisms, but this leads to problems such as excessive saltiness or inconvenience in consumption.
[0004] Therefore, there is an urgent need for a condiment that does not rely on chemical additives, has a long shelf life at room temperature, and has a rich and stable flavor. Summary of the Invention
[0005] In view of this, the present invention provides an additive-free seasoning dipping sauce and its preparation method. Through a high-temperature step-by-step stir-frying process, a long shelf life at room temperature is achieved without the addition of chemical preservatives and antioxidants, while obtaining a rich, stable, and natural complex flavor.
[0006] The technical solution provided by this invention is as follows: In a first aspect, the present invention provides an additive-free seasoning dipping sauce, made from the following ingredients in parts by weight: Ingredients: 30-60 parts chili peppers, 5-15 parts white sesame seeds, 10-20 parts peanuts, 3-8 parts cumin, 1-5 parts fennel seeds, 1-3 parts dried tangerine peel, 2-6 parts Sichuan peppercorns, 5-12 parts soybeans, 5-10 parts salt, 2-5 parts white sugar, 1-3 parts MSG.
[0007] Furthermore, it is made from the following raw materials in parts by weight: Ingredients: 50 parts chili peppers, 10 parts white sesame seeds, 15 parts peanuts, 5 parts cumin, 3 parts fennel seeds, 2 parts dried tangerine peel, 4 parts Sichuan peppercorns, 8 parts soybeans, 7 parts salt, 3 parts white sugar, and 2 parts MSG.
[0008] Secondly, the present invention provides a method for preparing an additive-free seasoning dipping sauce as described in any of the preceding claims, comprising the following steps: (1) Raw material pretreatment Each raw material is then cleaned, washed, and dried. (2) Stir-frying in stages Soybeans, peanuts, white sesame seeds, fennel seeds, Sichuan peppercorns, dried tangerine peel, cumin, and chili peppers were stir-fried at high temperatures, and then cooled to room temperature after stir-frying. (3) Mixing Mix all the cooled stir-fried ingredients with salt, sugar and MSG evenly. (4) Crushing and Packaging The mixture from step (3) is crushed, sealed, and packaged to obtain the seasoning dipping sauce.
[0009] Furthermore, in step (2), the frying temperature is 120-180℃ and the time is 5-20 minutes.
[0010] Furthermore, in step (4), the particle size of the pulverized particles is 0.5~2mm, and the sealed packaging is vacuum or nitrogen-filled.
[0011] Thirdly, the present invention provides the application of an additive-free seasoning dipping sauce as described in any of the preceding claims in the food industry.
[0012] The beneficial effects of this invention are as follows: This invention provides a seasoning sauce prepared without any chemical preservatives, antioxidants, or other food additives. Through a step-by-step high-temperature stir-frying process, it effectively kills microorganisms inherent in the raw materials and reduces water activity, thereby inhibiting the growth of total bacterial count during room temperature storage and extending the shelf life to over 12 months. Simultaneously, it fully enhances the aroma of the raw materials, removes any raw taste, and imparts a rich and mellow flavor to the product. Specifically, the precise step-by-step stir-frying ensures that each ingredient is fully cooked at its optimal temperature and time, allowing its unique aroma to be fully released while avoiding residual raw taste and flavor mixing. The resulting seasoning sauce has a rich and layered aroma, and its flavor remains highly stable throughout its entire shelf life. Detailed Implementation
[0013] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below in conjunction with the embodiments of this invention. Obviously, the described embodiments are only a part of the embodiments of this invention, not all of them. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention. Experimental methods in the following embodiments that do not specify specific conditions are generally performed under conventional conditions or as recommended by the manufacturer. Unless otherwise stated, percentages and parts are weight percentages and parts by weight.
[0014] Unless otherwise specified, the technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains. It should be noted that the terms used herein are for the purpose of describing particular embodiments only and are not intended to limit the exemplary embodiments of this application.
[0015] The technical solution of the present invention: a method for preparing an additive-free seasoning dipping sauce, comprising the following steps: (1) Raw material pretreatment Each raw material is cleaned, washed, and drained to remove surface impurities and excess moisture. (2) Stir-frying in stages To prevent flavor cross-contamination and ensure that each ingredient reaches the optimal degree of cooking, a step-by-step stir-frying process is adopted. Soybeans, peanuts, white sesame seeds, fennel seeds, Sichuan peppercorns, dried tangerine peel, cumin, and chili peppers are stir-fried at high temperatures of 120-180℃ for 5-20 minutes. After stir-frying, each ingredient is spread out to cool to room temperature. (3) Mixing After cooling, mix all the stir-fried ingredients with salt, sugar and MSG in a mixer until well combined. (4) Crushing and Packaging The mixture from step (3) is crushed to a particle size of 0.5-2 mm to maintain the texture of the particles and prevent oxidation of the overly fine powder. Then, it is sealed and packaged by vacuum or nitrogen filling to obtain the seasoning dipping sauce.
[0016] The dipping sauce is made from the following ingredients by weight: Ingredients: 30-60 parts chili peppers, 5-15 parts white sesame seeds, 10-20 parts peanuts, 3-8 parts cumin, 1-5 parts fennel seeds, 1-3 parts dried tangerine peel, 2-6 parts Sichuan peppercorns, 5-12 parts soybeans, 5-10 parts salt, 2-5 parts white sugar, 1-3 parts MSG.
[0017] The following is a further explanation using specific embodiments. Example
[0018] An additive-free seasoning dip, made from the following ingredients in parts by weight: Ingredients: 50 parts chili peppers, 10 parts white sesame seeds, 15 parts peanuts, 5 parts cumin, 3 parts fennel seeds, 2 parts dried tangerine peel, 4 parts Sichuan peppercorns, 8 parts soybeans, 7 parts salt, 3 parts white sugar, and 2 parts MSG.
[0019] A method for preparing an additive-free seasoning dipping sauce includes the following steps: (1) Raw material pretreatment Each raw material is cleaned, washed, and drained to remove surface impurities and excess moisture. (2) Stir-frying in stages The process involves a step-by-step roasting process. First, the soybeans are roasted at 150℃ for 15 minutes until the surface turns slightly yellow and the aroma of soybeans is released. Then, the peanuts are roasted at 140℃ for 12 minutes until the red skins crack slightly and the peanut kernels turn slightly yellow. Next, the white sesame seeds are roasted at 130℃ for 8 minutes until the seeds turn slightly yellow and the aroma of sesame is strong. Then, the fennel seeds, Sichuan peppercorns, and dried tangerine peel are roasted together at 130℃ for 8 minutes until the aroma is strong. Finally, the cumin is roasted at 120℃ for 5 minutes. Finally, the chili peppers are roasted at 120℃ for 6 minutes until the color darkens and the spiciness becomes mild, while preventing them from burning. After roasting, each ingredient is spread out to cool to room temperature. (3) Mixing Add all the cooled stir-fried ingredients, along with salt, sugar, and MSG, into a three-dimensional mixer and mix for 20 minutes. (4) Crushing and Packaging The mixture from step (3) is crushed to a particle size of about 2 mm using a pulverizer, and then sealed and packaged with nitrogen to obtain the seasoning dipping sauce. Example
[0020] An additive-free seasoning dip, made from the following ingredients in parts by weight: Ingredients: 30 parts chili peppers, 5 parts white sesame seeds, 10 parts peanuts, 3 parts cumin, 1 part fennel seeds, 1 part dried tangerine peel, 2 parts Sichuan peppercorns, 5 parts soybeans, 5 parts salt, 2 parts white sugar, and 1 part MSG.
[0021] A method for preparing an additive-free seasoning dipping sauce is consistent with Example 1. Example
[0022] An additive-free seasoning dip, made from the following ingredients in parts by weight: Ingredients: 60 parts chili peppers, 15 parts white sesame seeds, 20 parts peanuts, 8 parts cumin, 5 parts fennel seeds, 3 parts dried tangerine peel, 6 parts Sichuan peppercorns, 12 parts soybeans, 10 parts salt, 5 parts white sugar, and 3 parts MSG.
[0023] A method for preparing an additive-free seasoning dipping sauce is consistent with Example 1.
[0024] Comparative Example 1 An additive-free seasoning dip, made from the following ingredients in parts by weight: Ingredients: 50 parts chili peppers, 10 parts white sesame seeds, 15 parts peanuts, 5 parts cumin, 3 parts fennel seeds, 2 parts dried tangerine peel, 4 parts Sichuan peppercorns, 8 parts soybeans, 7 parts salt, 3 parts white sugar, and 2 parts MSG.
[0025] A method for preparing an additive-free seasoning dipping sauce includes the following steps: (1) Raw material pretreatment Each raw material is cleaned, washed, and drained to remove surface impurities and excess moisture. (2) Mixing Add all ingredients, along with salt, sugar, and MSG, into a 3D mixer and mix for 20 minutes. (3) Crushing and Packaging The mixture from step (2) is crushed to a particle size of about 2 mm using a pulverizer, and then sealed and packaged with nitrogen to obtain the seasoning dipping sauce.
[0026] Compared with Example 1, this comparative example did not involve high-temperature roasting of soybeans, peanuts, white sesame seeds, fennel seeds, Sichuan peppercorns, dried tangerine peel, cumin, and chili peppers.
[0027] Comparative Example 2 An additive-free seasoning dip, made from the following ingredients in parts by weight: Ingredients: 50 parts chili peppers, 10 parts white sesame seeds, 15 parts peanuts, 5 parts cumin, 3 parts fennel seeds, 2 parts dried tangerine peel, 4 parts Sichuan peppercorns, 8 parts soybeans, 7 parts salt, 3 parts white sugar, and 2 parts MSG.
[0028] A method for preparing an additive-free seasoning dipping sauce includes the following steps: (1) Raw material pretreatment Each raw material is cleaned, washed, and drained to remove surface impurities and excess moisture. (2) Stir-frying in stages The process involves a step-by-step roasting process. First, the soybeans are roasted at 150℃ for 15 minutes until the surface turns slightly yellow and the aroma of soybeans is released. Then, the peanuts are roasted at 140℃ for 12 minutes until the red skins crack slightly and the peanut kernels turn slightly yellow. Finally, the white sesame seeds are roasted at 130℃ for 8 minutes until the seeds turn slightly yellow and the aroma of sesame seeds is strong. After roasting, each ingredient is spread out to cool to room temperature. (3) Mixing Add all the cooled stir-fried ingredients, along with fennel seeds, Sichuan peppercorns, dried tangerine peel, cumin, chili peppers, salt, sugar, and MSG, into a three-dimensional mixer and mix for 20 minutes. (4) Crushing and Packaging The mixture from step (3) is crushed to a particle size of about 2 mm using a pulverizer, and then sealed and packaged with nitrogen to obtain the seasoning dipping sauce.
[0029] Compared with Example 1, this comparative example only involves roasting soybeans, peanuts, and white sesame seeds, while chili peppers, cumin, fennel seeds, Sichuan peppercorns, and dried tangerine peel are directly mixed in raw form.
[0030] Test Example 1: Microbiological and Shelf Life Test According to GB 4789.2-2016 "National Food Safety Standard - Microbiological Examination of Food", samples were taken at 0, 3, 6 and 9 months to test the total bacterial count. According to GB 31644-2018, the shelf life of the prepared seasoning sauce was determined monthly to determine the shelf life. The results are shown in Table 1.
[0031] Table 1 Total bacterial count and shelf life
[0032] As shown in Table 1, the total bacterial count of the seasoning sauce prepared in the embodiment of the invention increased slowly and remained at a low level during 9 months of storage at room temperature; while the total bacterial count of the seasoning sauces prepared in Comparative Example 1 and Comparative Example 2 increased rapidly, indicating that the high-temperature stepwise stir-frying process of the present invention can effectively inhibit microbial growth and significantly extend the shelf life of the product.
[0033] Test Example 2: Oxidative Stability of Oils The peroxide value was determined according to GB 5009.227-2016 "Determination of Peroxide Value in Food" and the acid value of the oil was determined according to GB / T5009.37-2003 "Analytical Methods for Hygienic Standards of Edible Vegetable Oils". The results are shown in Table 2.
[0034] Table 2 Changes in peroxide value and acid value of oils and fats
[0035] As shown in Table 2, the peroxide value and oil acid value of the seasoning dipping sauce prepared in the embodiments of the present invention increased slowly during the storage period of 9 months; while the peroxide value and oil acid value of the seasoning dipping sauces prepared in Comparative Examples 1 and 2 increased rapidly, indicating that the high-temperature stepwise stir-frying process of the present invention can effectively inhibit the oxidative rancidity of oils and significantly improve the storage stability of the product.
[0036] The present invention and its embodiments have been described above. This description is not restrictive, and the embodiments shown are only one of the embodiments of the present invention. The actual structure is not limited to this. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the present invention, they should all fall within the protection scope of the present invention.
Claims
1. An additive-free seasoning dipping sauce, characterized in that, Made from the following parts by weight of raw materials: Ingredients: 30-60 parts chili peppers, 5-15 parts white sesame seeds, 10-20 parts peanuts, 3-8 parts cumin, 1-5 parts fennel seeds, 1-3 parts dried tangerine peel, 2-6 parts Sichuan peppercorns, 5-12 parts soybeans, 5-10 parts salt, 2-5 parts white sugar, 1-3 parts MSG.
2. The additive-free seasoning dipping sauce according to claim 1, characterized in that, Made from the following parts by weight of raw materials: Ingredients: 50 parts chili peppers, 10 parts white sesame seeds, 15 parts peanuts, 5 parts cumin, 3 parts fennel seeds, 2 parts dried tangerine peel, 4 parts Sichuan peppercorns, 8 parts soybeans, 7 parts salt, 3 parts white sugar, and 2 parts MSG.
3. A method for preparing an additive-free seasoning dipping sauce as described in any one of claims 1 or 2, characterized in that, Includes the following steps: (1) Raw material pretreatment Each raw material is then cleaned, washed, and dried. (2) Stir-frying in stages Soybeans, peanuts, white sesame seeds, fennel seeds, Sichuan peppercorns, dried tangerine peel, cumin, and chili peppers were stir-fried at high temperatures, and then cooled to room temperature after stir-frying. (3) Mixing Mix all the cooled stir-fried ingredients evenly with salt, sugar and MSG; (4) Crushing and Packaging The mixture from step (3) is crushed, sealed, and packaged to obtain the seasoning dipping sauce.
4. The method for preparing an additive-free seasoning dipping sauce according to claim 3, characterized in that, In step (2), the frying temperature is 120-180℃ and the time is 5-20 minutes.
5. The method for preparing an additive-free seasoning dipping sauce according to claim 3, characterized in that, In step (4), the particle size of the crushed particles is 0.5~2mm, and the sealed packaging is vacuum or nitrogen-filled.
6. The application of an additive-free seasoning sauce as described in any one of claims 1 or 2 in the food industry.