CN103652769A - Condiment sauce flavoring agent - Google Patents
Condiment sauce flavoring agent Download PDFInfo
- Publication number
- CN103652769A CN103652769A CN201310650050.XA CN201310650050A CN103652769A CN 103652769 A CN103652769 A CN 103652769A CN 201310650050 A CN201310650050 A CN 201310650050A CN 103652769 A CN103652769 A CN 103652769A
- Authority
- CN
- China
- Prior art keywords
- flavoring agent
- sauce
- condiment sauce
- condiment
- sauce flavoring
- 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
Links
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
Abstract
The invention provides a condiment sauce flavoring agent, which belongs to the technical field of food. The flavoring agent comprises 10 g of cumin, 20 g of white sugar, 10 g of soy, 25 g of oyster sauce, 10 g of monosodium glutamate, 5 g of shrimp paste, 5 g of barbeque sauce and 5 g of fresh scallop syrup. The condiment sauce flavoring agent provided by the invention has the advantages of no antiseptic, no additive, nutritiousness and safety.
Description
technical field:
The invention belongs to food technology field, particularly a kind of material flavor enhancement that dips in.
background technology:
At present, dip in material flavor enhancement additive many, be not suitable for long-term use.
summary of the invention:
The present invention is directed to the deficiencies in the prior art, a kind of material flavor enhancement that dips in is provided.
This flavor enhancement comprises: cumin 10g, white sugar 20g, soy sauce 10g, oil consumption 25g, monosodium glutamate 10g, shrimp paste 5g, barbeque sauce 5g, scallop reveal 5g.
Advantage of the present invention: preservative free, without adding, nutrient safe.
the specific embodiment:
The present invention is illustrated in conjunction with specific embodiments, a kind of material flavor enhancement that dips in.
This flavor enhancement comprises: cumin 10g, white sugar 20g, soy sauce 10g, oil consumption 25g, monosodium glutamate 10g, shrimp paste 5g, barbeque sauce 5g, scallop reveal 5g.
Claims (1)
1. dip in a material flavor enhancement, it is characterized in that: this flavor enhancement comprises: cumin 10g, white sugar 20g, soy sauce 10g, oil consumption 25g, monosodium glutamate 10g, shrimp paste 5g, barbeque sauce 5g, scallop reveal 5g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310650050.XA CN103652769A (en) | 2013-12-06 | 2013-12-06 | Condiment sauce flavoring agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310650050.XA CN103652769A (en) | 2013-12-06 | 2013-12-06 | Condiment sauce flavoring agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652769A true CN103652769A (en) | 2014-03-26 |
Family
ID=50292488
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310650050.XA Pending CN103652769A (en) | 2013-12-06 | 2013-12-06 | Condiment sauce flavoring agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652769A (en) |
-
2013
- 2013-12-06 CN CN201310650050.XA patent/CN103652769A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140326 |