Dipping sauce for reducing dryness and pain of spicy dishes and preparation method of dipping sauce
The invention belongs to the technical field of food processing, and particularly relates to a dipping sauce for reducing dryness and pain of spicy dishes and a preparation method of the dipping sauce. The dipping sauce comprises the following raw materials in parts by weight: 2-10 parts of lemon po...
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| creator | LI JIEZHI LI LONG LI YI'EN DENG WEIQIN |
| description | The invention belongs to the technical field of food processing, and particularly relates to a dipping sauce for reducing dryness and pain of spicy dishes and a preparation method of the dipping sauce. The dipping sauce comprises the following raw materials in parts by weight: 2-10 parts of lemon powder, 5-15 parts of laver homogenate, 5-15 parts of brown sugar, 10-30 parts of skimmed milk powder, 5-15 parts of white radish juice, 10-20 parts of fermented soy sauce and a proper amount of mature vinegar (the adding amount is appropriate that the acidity of the final dipping sauce is 0.5-1%). The condiment sauce further comprises casein phosphopeptides and propylene glycol alginate, wherein the casein phosphopeptides account for 0.05-0.15% of the total mass of the condiment sauce, and the propylene glycol alginate accounts for 0.2-0.8% of the total mass of the condiment sauce. According to the dipping sauce, people can enjoy spicy dishes quickly, the bad experience of dryness and pungency and stabbing pain is r |
| format | Patent |
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The dipping sauce comprises the following raw materials in parts by weight: 2-10 parts of lemon powder, 5-15 parts of laver homogenate, 5-15 parts of brown sugar, 10-30 parts of skimmed milk powder, 5-15 parts of white radish juice, 10-20 parts of fermented soy sauce and a proper amount of mature vinegar (the adding amount is appropriate that the acidity of the final dipping sauce is 0.5-1%). The condiment sauce further comprises casein phosphopeptides and propylene glycol alginate, wherein the casein phosphopeptides account for 0.05-0.15% of the total mass of the condiment sauce, and the propylene glycol alginate accounts for 0.2-0.8% of the total mass of the condiment sauce. 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The dipping sauce comprises the following raw materials in parts by weight: 2-10 parts of lemon powder, 5-15 parts of laver homogenate, 5-15 parts of brown sugar, 10-30 parts of skimmed milk powder, 5-15 parts of white radish juice, 10-20 parts of fermented soy sauce and a proper amount of mature vinegar (the adding amount is appropriate that the acidity of the final dipping sauce is 0.5-1%). The condiment sauce further comprises casein phosphopeptides and propylene glycol alginate, wherein the casein phosphopeptides account for 0.05-0.15% of the total mass of the condiment sauce, and the propylene glycol alginate accounts for 0.2-0.8% of the total mass of the condiment sauce. 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The dipping sauce comprises the following raw materials in parts by weight: 2-10 parts of lemon powder, 5-15 parts of laver homogenate, 5-15 parts of brown sugar, 10-30 parts of skimmed milk powder, 5-15 parts of white radish juice, 10-20 parts of fermented soy sauce and a proper amount of mature vinegar (the adding amount is appropriate that the acidity of the final dipping sauce is 0.5-1%). The condiment sauce further comprises casein phosphopeptides and propylene glycol alginate, wherein the casein phosphopeptides account for 0.05-0.15% of the total mass of the condiment sauce, and the propylene glycol alginate accounts for 0.2-0.8% of the total mass of the condiment sauce. According to the dipping sauce, people can enjoy spicy dishes quickly, the bad experience of dryness and pungency and stabbing pain is r</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Dipping sauce for reducing dryness and pain of spicy dishes and preparation method of dipping sauce |
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