CN104222975A - Dipping sauce for foaming product - Google Patents
Dipping sauce for foaming product Download PDFInfo
- Publication number
- CN104222975A CN104222975A CN201410378648.2A CN201410378648A CN104222975A CN 104222975 A CN104222975 A CN 104222975A CN 201410378648 A CN201410378648 A CN 201410378648A CN 104222975 A CN104222975 A CN 104222975A
- Authority
- CN
- China
- Prior art keywords
- sauce
- dipping sauce
- foaming product
- maltodextrin
- dipping
- 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
- 235000015067 sauces Nutrition 0.000 title claims abstract description 20
- 238000007598 dipping method Methods 0.000 title abstract description 10
- 238000005187 foaming Methods 0.000 title abstract 4
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000019634 flavors Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 10
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 10
- 235000015278 beef Nutrition 0.000 claims abstract description 10
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 10
- 108010010803 Gelatin Proteins 0.000 claims abstract description 8
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 8
- 229920000159 gelatin Polymers 0.000 claims abstract description 8
- 239000008273 gelatin Substances 0.000 claims abstract description 8
- 235000019322 gelatine Nutrition 0.000 claims abstract description 8
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 8
- 239000000049 pigment Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000008989 cinnamomi cortex Substances 0.000 claims description 9
- 235000019629 palatability Nutrition 0.000 abstract description 4
- 241000723347 Cinnamomum Species 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 230000002045 lasting effect Effects 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 239000000576 food coloring agent Substances 0.000 description 2
- 238000005304 joining Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005498 polishing Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- 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)
- Fodder In General (AREA)
Abstract
The invention discloses a dipping sauce for a foaming product and belongs to the field of pet toys. The dipping sauce for the foaming product is prepared from the following raw materials in percentage by weight: 5% of cinnamon powder 0.1-3% of beef flavor, 2.5% of gelatin, 5-10% of maltodextrin, 0.1% of pigment, 0.16% of edible oil and the balance of water. The dipping sauce for the foaming product has the advantages that a pet toy after being soaked in the dipping sauce is lasting in taste, high in palatability, and attractive.
Description
Technical field
The present invention relates to pet toy field, what particularly relate to a kind of foamed products of pet toy dips in sauce.
Background technology
The Pet toy now commercially sold, is all generally containing certain taste, such as, containing meat flavour, bone taste etc., enables pet more like holding in the month and stinging, more like playing together with toy.The existing mode of production is all be immersed in by the pet toy that foamed products is produced modulated to dip in jam products, waits after soaking a period of time, then takes out that to carry out airing air-dry, namely obtains the pet toy containing certain local flavor.But the product of existing production is all original flavor, and product category is single, and existing commercially produce dip in sauce, it stays the taste time shorter on pet toy, and have impact on the result of use of pet toy, the market competitiveness is poor.
Summary of the invention
Owing to there is above defect in prior art, what the invention provides a kind of foamed products dips in sauce, for soaking the pet toy that foamed products is produced.This composition dipping in sauce mainly comprises beef flavor, cinnamomi cortex pulveratus, maltodextrin, powdered soy, food coloring, and edible wet goods, prepares according to a certain percentage.Be characterized in: the taste retention time is permanent, palatability is strong, and product is attractive in appearance.
Technical scheme of the present invention realizes like this.
Foamed products dip in a sauce, it is made up of the raw material of following percentage by weight: cinnamomi cortex pulveratus is 5%, and beef flavor is 0.1-3%, and gelatin is 2.5%, and maltodextrin is 5-10%, and pigment is 0.1%, and edible oil is 0.16%, and surplus is water.
The preparation method of dipping in sauce of foamed products disclosed by the invention is as follows: first by boiled for a certain amount of running water sterilization, joining in boiling water, mixing weighing up the cinnamomi cortex pulveratus of weight, beef flavor, maltodextrin and pigment; Then gelatin and edible oil are joined in mentioned component, mix; Finally, by water by surplus polishing, the above-mentioned sauce that dips in has configured.
Usefulness of the present invention is: this composition dipping in sauce mainly comprises beef flavor, cinnamomi cortex pulveratus, maltodextrin, powdered soy, food coloring, and edible wet goods, prepares according to a certain percentage.Cinnamomi cortex pulveratus in above-mentioned material, beef flavor add the palatability of pet toy; Gelatin, maltodextrin increase the adsorptivity of batching, strengthen the adsorptivity of raw material on pet toy; Edible oil invests the surface of product, extends the retention time of taste.In prior art, in foamed products, the chances are 3 months for taste retention time, and use the product dipping in sauce and produce of the present invention, it stays the taste time can reach 1 year.Be characterized in: the taste retention time is permanent, palatability is strong, and product is attractive in appearance.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme of the present invention is explained.
Embodiment 1
Foamed products dip in a sauce, it is made up of the raw material of following percentage by weight: cinnamomi cortex pulveratus is 5%, and beef flavor is 0.1%, and gelatin is 2.5%, and maltodextrin is 10%, and pigment is 0.1%, and edible oil is 0.16%, and surplus is water.
The preparation method of dipping in sauce of foamed products disclosed by the invention is as follows: first by boiled for a certain amount of running water sterilization, joining in boiling water, mixing weighing up the cinnamomi cortex pulveratus of weight, beef flavor, maltodextrin and pigment; Then gelatin and edible oil are joined in mentioned component, mix; Finally, by water by surplus polishing, the above-mentioned sauce that dips in has configured.
Embodiment 2
Foamed products dip in a sauce, it is made up of the raw material of following percentage by weight: cinnamomi cortex pulveratus is 5%, and beef flavor is 3%, and gelatin is 2.5%, and maltodextrin is 5%, and pigment is 0.1%, and edible oil is 0.16%, and surplus is water.
Preparation method is as embodiment 1.
Above embodiments of the invention have been described in detail, but described content being only preferred embodiment of the present invention, can not being considered to for limiting practical range of the present invention.All equalizations done according to the present patent application scope change and improve, and all should belong within patent covering scope of the present invention.
Claims (1)
1. foamed products dip in a sauce, it is characterized in that: it is made up of the raw material of following percentage by weight: cinnamomi cortex pulveratus is 5%, beef flavor is 0.1-3%, gelatin is 2.5%, and maltodextrin is 5-10%, and pigment is 0.1%, edible oil is 0.16%, and surplus is water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410378648.2A CN104222975A (en) | 2014-07-31 | 2014-07-31 | Dipping sauce for foaming product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410378648.2A CN104222975A (en) | 2014-07-31 | 2014-07-31 | Dipping sauce for foaming product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104222975A true CN104222975A (en) | 2014-12-24 |
Family
ID=52212583
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410378648.2A Pending CN104222975A (en) | 2014-07-31 | 2014-07-31 | Dipping sauce for foaming product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104222975A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6223693B1 (en) * | 1997-12-30 | 2001-05-01 | Hartz Mountain Corporation | Soft rawhide article and method |
| CN1451270A (en) * | 2003-05-19 | 2003-10-29 | 周青许 | Method for coloring and flavouring animal hide chewing gelatin for dog |
| CN1636442A (en) * | 2003-05-19 | 2005-07-13 | 周青许 | Dog chewing animal skin gum coloring and sweetening method |
| CN101977496A (en) * | 2008-03-19 | 2011-02-16 | 雀巢产品技术援助有限公司 | Increased occupancy time pet chews |
| CN102265992A (en) * | 2011-09-01 | 2011-12-07 | 郁敏杰 | Processing technology of cow leather dog biting gum |
-
2014
- 2014-07-31 CN CN201410378648.2A patent/CN104222975A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6223693B1 (en) * | 1997-12-30 | 2001-05-01 | Hartz Mountain Corporation | Soft rawhide article and method |
| CN1451270A (en) * | 2003-05-19 | 2003-10-29 | 周青许 | Method for coloring and flavouring animal hide chewing gelatin for dog |
| CN1636442A (en) * | 2003-05-19 | 2005-07-13 | 周青许 | Dog chewing animal skin gum coloring and sweetening method |
| CN101977496A (en) * | 2008-03-19 | 2011-02-16 | 雀巢产品技术援助有限公司 | Increased occupancy time pet chews |
| CN102265992A (en) * | 2011-09-01 | 2011-12-07 | 郁敏杰 | Processing technology of cow leather dog biting gum |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141224 |