CN103549559A - Raspberry sauce powder - Google Patents
Raspberry sauce powder Download PDFInfo
- Publication number
- CN103549559A CN103549559A CN201310558940.8A CN201310558940A CN103549559A CN 103549559 A CN103549559 A CN 103549559A CN 201310558940 A CN201310558940 A CN 201310558940A CN 103549559 A CN103549559 A CN 103549559A
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- CN
- China
- Prior art keywords
- powder
- raspberry
- sauce
- parts
- raspberry sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides raspberry sauce powder, comprising the following components in parts by weight: 20-30 parts of non-dairy creamer, 20-25 parts of raspberry powder, 20-25 parts of white granulated sugar, 8-10 parts of pre-gelatinized starch, and 5-8 parts of egg white powder. The raspberry sauce powder can be used for simply, conveniently and fast fabricating raspberry sauce; hot or cold raspberry sauce can be fabricated just by evenly mixing the raspberry sauce powder with quantitative hot water or cold water and properly stirring. Thus, the fabrication procedure is simplified, the technical requirements are lowered, and a condition is created for popularization of a sauce product on dining tables of common people.
Description
Technical field
The invention belongs to food processing field, relate to flavouring, relate in particular to a kind of raspberry sauce powder.
Background technology
Sauce, title, from the transliteration of English Sauce, is a kind of liquid made from long-used soup, grease, vegetables, fruit flavouring or semi-fluid dip.Sauce, playing very important effect aspect the cuisine variation of western-style food, can change the pattern of dish, strengthens the flavour of dish, improves the appearance luster of dish etc., and hot sauce also can play the effect of insulation vegetable.
Sauce mainly divides cold sauce and the large class of hot sauce two, has again the various tastes such as salty, sour, sweet, peppery, and concrete kind is very many.The traditional fabrication method more complicated of sauce, generally take beef in own juice soup, chicken clear soup, Vegetable soup, milk, cultured milk, grease and vinegar etc. is raw material, need cook's long-time, multi-step operation in person, just can make, process is loaded down with trivial details, and specification requirement is high, the raw material types needing is many, human factor impact is large, the poor stability of quality, serious hindrance universal to common people's dining table of sauce product.
Summary of the invention
The object of the present invention is to provide a kind of raspberry sauce powder, with it, make raspberry sauce simple, convenient, fast, only need raspberry sauce powder and quantitative hot water or cold water mix is even, can be made into heat or cold raspberry sauce, simplified production process, reduce specification requirement, for sauce product spreads to common people's dining table, created condition.
A sauce powder, its weight portion is composed as follows: vegetable fat powder 20～30, raspberry powder 20～25, white granulated sugar 20～25, pre-gelatinized starch 8～10, egg-white powder 5～8.
Described white granulated sugar is through pulverizing, cross the white granulated sugar of 80 mesh sieves;
Preparation method: vegetable fat powder, raspberry powder, white granulated sugar, pre-gelatinized starch, egg-white powder are pressed after formula rate weighing, mixed.
The using method of raspberry sauce powder:
While making raspberry sauce with raspberry sauce powder, only need add water, stir, appropriateness is dismissed, and the weight ratio that adds water is raspberry sauce powder: water=1:1.5～2.5, make hot sauce and need add hot water, if make cold sauce, add normal-temperature water.
Four, specific embodiment
Embodiment 1
Raw material proportioning (weight portion)
Vegetable fat powder 20, raspberry powder 20, white granulated sugar 20, pre-gelatinized starch 8, egg-white powder 5.
Preparation method: vegetable fat powder, raspberry powder, white granulated sugar, pre-gelatinized starch, egg-white powder are pressed after formula rate weighing, mixed.。
Embodiment 2
Raw material proportioning (weight portion)
Vegetable fat powder 30, raspberry powder 25, white granulated sugar 25, pre-gelatinized starch 10, egg-white powder 8.
Preparation method: with embodiment 1.
Embodiment 3
Raw material proportioning (weight portion)
Vegetable fat powder 25, raspberry powder 22, white granulated sugar 23, pre-gelatinized starch 9, egg-white powder 7.
Preparation method: with embodiment 1.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can, according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replace.
Claims (1)
1. a raspberry sauce powder, its weight portion is composed as follows: vegetable fat powder 20～30, raspberry powder 20～25, white granulated sugar 20～25, pre-gelatinized starch 8～10, egg-white powder 5～8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310558940.8A CN103549559A (en) | 2013-11-12 | 2013-11-12 | Raspberry sauce powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310558940.8A CN103549559A (en) | 2013-11-12 | 2013-11-12 | Raspberry sauce powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103549559A true CN103549559A (en) | 2014-02-05 |
Family
ID=50004067
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310558940.8A Pending CN103549559A (en) | 2013-11-12 | 2013-11-12 | Raspberry sauce powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103549559A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919762A (en) * | 2012-11-18 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Raspberry dried potato powder |
| CN102919645A (en) * | 2012-11-21 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Raspberry jam powder |
| CN102919634A (en) * | 2012-11-18 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Raspberry jelly powder |
| CN102940102A (en) * | 2012-11-25 | 2013-02-27 | 哈尔滨派特纳生物科技开发有限公司 | Raspberry royal icing powder |
-
2013
- 2013-11-12 CN CN201310558940.8A patent/CN103549559A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919762A (en) * | 2012-11-18 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Raspberry dried potato powder |
| CN102919634A (en) * | 2012-11-18 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Raspberry jelly powder |
| CN102919645A (en) * | 2012-11-21 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Raspberry jam powder |
| CN102940102A (en) * | 2012-11-25 | 2013-02-27 | 哈尔滨派特纳生物科技开发有限公司 | Raspberry royal icing powder |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140205 |