CN105124505B - A kind of spicy less salt dip and preparation method thereof - Google Patents
A kind of spicy less salt dip and preparation method thereof Download PDFInfo
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- CN105124505B CN105124505B CN201510531150.XA CN201510531150A CN105124505B CN 105124505 B CN105124505 B CN 105124505B CN 201510531150 A CN201510531150 A CN 201510531150A CN 105124505 B CN105124505 B CN 105124505B
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- sauce
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- oil
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- 238000002360 preparation method Methods 0.000 title claims abstract description 51
- 150000003839 salts Chemical class 0.000 title claims abstract description 37
- 235000015067 sauces Nutrition 0.000 claims abstract description 137
- 235000021400 peanut butter Nutrition 0.000 claims abstract description 58
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 55
- 239000002994 raw material Substances 0.000 claims abstract description 47
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 37
- 239000002195 soluble material Substances 0.000 claims abstract description 31
- 235000019871 vegetable fat Nutrition 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 22
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 235000019634 flavors Nutrition 0.000 claims abstract description 16
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims description 52
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of spicy less salt dips and preparation method thereof, and the dip includes baste packet and sauce bag, wherein the baste packet is made of water-soluble material, and the sauce bag is made of vegetable fat raw material and chilli powder.The present invention is detached by glyceride stock in being formulated and water-soluble material, is used different process for different property of raw material, in the case where ensureing that the shelf-life is constant, is reduced the salt content of dip；Simultaneously as the sesame paste peanut butter ratio higher in the dip, mouthfeel is more mellow, remains the flavor of existing tune sesame paste to the maximum extent, has many advantages, such as easy to use, and mouthfeel is spicy and less salt.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of dip and preparation method thereof, more particularly to it is a kind of
Spicy less salt dip and preparation method thereof.
Background technology
Currently, due to covering formula chafing dish, old Beijing Shabu pot in the development in northern market, happiness of the northerner to sesame paste is added
Love, indispensable condiment when becoming blocked shot as the hotpot condiment sauce at bottom using sesame paste, peanut butter, and this trend is
The whole country sprawling.Current dip product, be mostly based on water, sesame paste, peanut butter, be aided with leek flower sauce, fermented bean curd, oyster sauce,
The seasonings such as light soy sauce, salt, monosodium glutamate, in addition the additives such as converted starch, potassium sorbate, each material is mixed, then with boiling
State infusion 40min or so is risen, hot filling under conditions of more than 85 DEG C is the dip production that can directly eat after cooling
Product.Due to containing the carbon source and nitrogen source of the growth of a large amount of suitable micro-organisms in the dip product, only in the case of high salinity,
It can inhibit the growth of these microorganisms to ensure the quality of product, therefore the salt content of usual this kind of product is all 5% or more,
Mouthfeel is partially salty；But if high product salt is eaten for a long time in people, cardiovascular and cerebrovascular disease risk can be increased.Along with being influenced by technique,
The mouthfeel of product and the sesame paste now modulated differ greatly.
Chinese patent CN104543899A discloses a kind of northeast hotpot condiment sauce and preparation method thereof, the preparation of the dip
Method is：It is crushed after capsicum, peanut are fried；It is crushed after squid, shrimp are baked；By sesame paste, fry after crush capsicum, fry
It is ripe after crush peanut, fermented bean curd, green onion, salt, sugar, bake after crush squid, bake after crush shrimp, sesame oil mixing.
Chinese patent CN104397650A discloses a kind of instant hotpot condiment sauce and preparation method thereof, the preparation of the dip
Method is：It takes half rapeseed oil to be put into pot, after oil temperature reaches 200 DEG C, capsicum, Chinese prickly ash, numb green pepper, rock sugar frying 2-4 is added
Minute, cooling, filtering；The other half salad oil is put into pot, after oil temperature reaches 200 DEG C, mushroom sauce, peanut butter, fragrant-flowered garlic is added
Cauliflower sauce, peanut be broken, sesame, salt frying 2-4 minutes, then by filtrate pour into, stir evenly, it is cooling；Green onion, garlic are cut
It is broken, in the mixed material being added to jointly with chickens' extract, mature vinegar, light soy sauce, stir evenly to get the instant hotpot condiment sauce.
Chinese patent CN104323204A discloses a kind of giving off a strong fragrance dip baste and preparation method thereof, the dip seasoning
The preparation method of juice is：Whole raw materials are put into pulverizer, are fully smashed, then heating sterilization, is sterilized again after filling
Cooling to obtain the final product.
Chinese patent CN103704660A discloses a kind of processing method of black garlic hot pot condiment sauce, and black garlic is made
Sesame paste, thick broad-bean sauce, fermented bean curd, fragrant-flowered garlic flower, five-spice powder, mushroom powder, monosodium glutamate, salt, vegetable oil mixed pulp sterilization envelope is added in slurry
Black garlic hot pot condiment sauce made of dress.
Chinese patent CN103169055A discloses a kind of lobster flavor hot-pot dipping sauce and preparation method thereof, is with lobster
Leftover bits and pieces is raw material, through pre-treatment, is hydrolyzed with alkali protease and flavor protease, is concentrated to give flavor nutrition concentrate；With this
Mixing sauce body is made through infusion in concentrate, bean cotyledon sesame paste fermented bean curd mixing sauce and a variety of spices, and food additives are added, and adjusts
Match, homogeneous, sterilization, sauce shape lobster flavor hot-pot dipping sauce is made.
The processing method for dip at present is can be seen that by above-mentioned document, and all dispensings are mainly subjected to mixing,
It is made through sterilization, encapsulation.Due to containing the carbon source and nitrogen source of the growth of a large amount of suitable micro-organisms in the dip product, in order to
Ensure the shelf-life of dip, it usually needs maintain higher salinity, reach 5% or more.
Each dispensing is divided into two groups of methods being added separately to although being also disclosed that in some existing documents, such as China is specially
Sharp CN103798712A discloses a kind of chafing dish seasoning and preparation method thereof comprising dip and bottom material；Preparation method is：It will
Green onion, ginger, garlic and cordyceps sinensis crush；By the raw material and sesame paste, fermented bean curd and leek mixing after the crushing；When edible,
Bottom material is put into pot, suitable quantity of water is added, water temperature is risen to 100 DEG C, 30min is kept the temperature, dip is poured into disk, for use.Although
This method has adjusted flavor, however the condiment, but without sterilizing and packing, the shelf-life is relatively short, is unfavorable for easy to use.
Chinese patent CN104543906A discloses a kind of sour soup of fire pot bottom material, including sauce bag and Zanthoxylum essential oil packet；The preparation of the sauce bag
Method is：Fermented tomato sauce, poor thick chilli sauce and room temperature rapeseed oil are mixed, 110 DEG C is gradually heated up in 30 minutes, was heating
Cheng Zhong is put into salt, monosodium glutamate, spice, citric acid；It is packed after object natural cooling to be mixed；The Zanthoxylum essential oil packet is independent
Packaging is mixed with sauce bag again when edible.Although the bottom material also has separated packaging, however, its sauce bag is still in the form of batch mixing
It is produced, can not still overcome the with high salt and poor defect of flavor.
In instant noodles field, through being packed frequently with by seasoning subpackage comprising sauce bag, powder packet and vegetables packet；At it
Various animal fats and common condiment are usually contained in sauce bag, such as Chinese patent CN103932164A discloses a kind of side
Just the sauce bag in the condiment of face, the condiment sauce bag include：Chinese yam, palm oil, hawthorn powder, tangerine peel powder, leaf fat, chop cream, pig bone
Plain soup, fresh pork, salt, onion, ginger, soya sauce, soy sauce, yeast extract.Chinese patent CN102048102A discloses one
Kind instant noodle seasoning packet, the main component of wherein meat pulp packet includes donkey meat, edible oil, fresh soup.Due to sauce used in instant noodles
Packet majority contains animal fat, and mobility is poor, is easy solidification, thus is inconvenient to squeeze out, moreover, because it is for brewing
Instant noodles, the problem of because without regard to mobility；In addition, usual salt content is higher in its sauce bag, tune when adapting to brew
The demand of whole instant noodles taste；Further more, why instant noodles are designed to that separated sauce bag and seasoning are wrapped, only facilitate consumer
Taste when edible is adjustable, i.e., consumer can voluntarily select addition according to taste demand, however, its with the shelf-life without
It closes.
Therefore, one kind how is developed to realize less salt under the identical shelf-life and the original wind of sauce can be retained to the maximum extent
The dip converted products of taste is current urgent problem to be solved.
Invention content
The present invention provides a kind of dip and preparation method thereof, a kind of spicy less salt dip and its preparation are in particular, provided
Method.In the dip of the present invention, sesame paste peanut butter ratio higher, mellow in taste remains existing tune sesame paste to the maximum extent
Flavor, in the case where ensureing the identical shelf-life, salinity is far below similar product currently on the market.
To reach the invention purpose, the present invention uses following technical scheme：
In a first aspect, the present invention provides a kind of dips comprising baste packet and sauce bag.
The present invention may be implemented in the case where ensureing that the shelf-life is constant, reduction is dipped in by using baste packet and sauce bag
The salt content of material；The raw material such as chilli powder, chilli oil for embodying pungent flavor is blended in sauce bag, and due to sesame inside sauce bag
The ratio higher of sesame paste peanut butter, mouthfeel is more mellow, remains the flavor of existing tune sesame paste to the maximum extent, and having conveniently makes
With the advantages that, mouthfeel is spicy and less salt.
In general, the factor for influencing dip shelf life of products is mainly microorganism, by the growth for killing or inhibiting microorganism
To ensure the shelf-life of product.And the growth of microorganism is often related with the factors such as nutritional ingredient, moisture, salt content and preservative.
Heretofore described baste packet be by way of boiling infusion and it is filling after re-pasteurization mode farthest
The microorganism of wherein Fermented raw material is killed, only two kinds of preservatives need to be selected in formula, can maximumlly inhibit microorganism
Growth；Under these conditions, salt content can also reach 6-12 months shelf-lifves down to 3% or so.Heretofore described sauce
The moisture of packet is less than 1%, and microorganism can not grow in such a situa-tion, and sauce can be also killed substantially by the technique of heating
Microorganism present in packet, while heating temperature is controlled within the scope of certain temperature, heating time is controlled, is prevented high for a long time
Acid value, peroxide value increase caused by temperature heating, to meet 12 months shelf life requirements.
In traditional thinking, dip is exactly the food opened packaging and directly dip in food, although convenient, because of battalion
Form point very abundant, the carbon source and nitrogen source needed containing microorganism growth in peanut butter or sesame paste, and the packet of many dips
It fills restricted from the technique for increasing re-pasteurization, so preservative can only be added by infusion, increases salt content and protected to reach
The requirement of matter phase, and after baste and sauce are separated, most ingredient is water in baste, be relatively free of abundant nutrition at
Point, and the technique of re-pasteurization is increased, to ensure also to meet shelf life requirements in the case of less salt.The present invention is by adopting
It is dispensed with two bags, palatable dip is made into two bags of mixing by way of stirring by consumer, this mode has been broken existing
There is the thinking of industry, in this way, and the flavor for modulation dip of being in is similar, and taste is more preferable.
In addition, though baste and peanut butter are separated, the main component in sauce bag part be peanut butter, sesame paste and
Soybean oils raw material.In this case, it is very easy to problem appear to is that oil is precipitated, sauce and oil reservoir be caused to detach, and sauce body
Part is hardened, and consumer during use, it is found that sauce is not easy to squeeze out very much.However the present invention selection be added to single glycosides fat or
The peanut butter of single, double tristerin, or be added to hydrogenated vegetable oil, hydrogenated palm oil product, pass through its generate knot
Brilliant effect, dispersion peanut butter particle are not easy to assemble, and oil molecule is not easy to be precipitated, to ensure that the stability of product.
In the dip of the present invention, the baste packet is made of water-soluble material, the sauce bag by vegetable fat raw material and
Chilli powder is made.
In the dip of the present invention, the water-soluble material includes leek flower sauce, fermented bean curd, sweet fermented flour sauce, seasoning and food addition
Agent.
In the dip of the present invention, the water-soluble material also contains water, that is to say, that can in baste packet of the present invention
To contain water, not aqueous in baste packet, but volume external adding water when edible can also be selected.
Heretofore described seasoning is any one in chicken powder, edible salt, soy sauce, vinegar, spice, white granulated sugar or oyster sauce
Kind or at least two mixture comprising but it is not limited to this.Those skilled in the art can adjust according to the needs of taste
Whole seasoning type be added.
Heretofore described food additives are in potassium sorbate, nisin, sodium benzoate and dehydroactic acid sodium
At least two mixture.
Preferably, heretofore described water-soluble material percentage composition by weight may include：Water 60-80%, leek flower sauce
2-6%, fermented bean curd 4-10%, sweet fermented flour sauce 1-10%, white granulated sugar 1-4%, oyster sauce 2-6% and food additives 0-1g/kg.
The weight percentage of water is 60-80% in water-soluble material of the present invention, for example, can be 60%, 62%,
64%, 65%, 68%, 70%, 72%, 74%, 75%, 68%, 80%；The weight percentage of leek flower sauce is 2-6%, such as
Can be 2%, 2.2%, 2.5%, 2.8%, 3%, 3.2%, 3.5%, 3.8%, 4%, 4.2%, 4.5%, 4.8%, 5%,
5.2%, 5.5%, 6%；The weight percentage of fermented bean curd is 4-10%, for example, can be 4%, 4.2%, 4.5%, 5%,
5.2%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%；The weight percentage of sweet fermented flour sauce
For 1-10%, such as can be 1%, 1.5%, 2%, 3.6%, 4%, 5.2%, 6%, 7.5%, 8%, 9.2%, 10%；In vain
The weight percentage of granulated sugar is 1-4%, for example, can be 1%, 1.2%, 1.5%, 2%, 2.2%, 2.5%, 2.8%,
3%, 3.5%, 4%；The weight percentage of oyster sauce is 2-6%, for example, can be 2%, 2.2%, 2.5%, 2.8%, 3%,
3.2%, 3.5%, 3.8%, 4%, 4.2%, 4.5%, 4.8%, 5%, 5.2%, 5.5%, 6%；The content of food additives
For 0-1g/kg, for example, can be 0g/kg, 0.1g/kg, 0.2g/kg, 0.3g/kg, 0.4g/kg, 0.5g/kg, 0.6g/kg,
0.7g/kg、0.8g/kg、0.9g/kg、1g/kg。
In the dip of the present invention, the vegetable fat raw material includes peanut butter, pure sesame paste, red oil paprika and plant
Oil.
Vegetable oil of the present invention is chilli flavored oil, Oleum Sesami, olive oil, soybean oil, sesame flavored oils or compound
In flavored oils any one or at least two mixture, other vegetable oil, the present invention can also be selected to be not particularly limited.
Red oil paprika in the present invention is the chilli powder that the Capsicum crushing through frying obtains.The chilli flavored oil
For by the flavored oils of the refinings such as capsicum, soybean oil, spice, Chinese prickly ash, salt, monosodium glutamate.
Preferably, the peanut butter contains stabilizer；The content of the stabilizer is preferably 0.2-4%；Further preferably
Ground, the stabilizer are any one or at least two in single glycosides fat, glycerin monostearate or bi-tristearin
Mixture.Preferably, the peanut butter contains hydrogenated vegetable oil and/or hydrogenated palm oil；It is further preferred that the hydrogenation is planted
The content of object oil and/or hydrogenated palm oil is 0.2-4%.
Preferably, vegetable fat raw material percentage composition by weight of the present invention includes：Peanut butter 30-90%, pure sesame
Sauce 0-60%, chilli flavored oil 1-10%, red oil paprika 1-5% and sesame flavored oils 1-10%, soybean oil 0-10%.
In vegetable fat raw material of the present invention, the weight percentage of pure peanut butter is 30-90%, such as can be
30%, 32%, 35%, 40%, 42%, 50%, 52%, 55%, 57%, 60%, 62%, 65%, 68%, 70%, 75%,
78%, 80%, 82%, 90%, the weight percentage of pure sesame paste is 0-60%, for example, can be 0%, 4%, 8%,
12%, 15%, 18%, 20%, 22%, 25%, 28%, 30%, 32%, 35%, 38%, 40%, 45%, 50%, 55%,
60%；The weight percentage of chilli flavored oil is 1-10%, for example, can be 1%, 2%, 3%, 4%, 5%, 6%, 7%,
8%, 9%, 10%；The mass percentage of red oil paprika is 1-5%, for example, can be 1%, 1.5%, 2%, 3%, 4%,
5%；The weight percentage of sesame flavored oils is 1-10%, for example, can be 1%, 2%, 3%, 4%, 5%, 6%, 7%,
8%, 9%, 10%；The weight percentage of soybean oil is 0-10%, for example, can be 0%, 1%, 2%, 3%, 4%, 5%,
6%, 7%, 8%, 9%, 10%.
Second aspect, the present invention also provides a kind of preparation methods of dip as described in relation to the first aspect comprising：
(1) preparation of baste packet：Water-soluble material is weighed by formula rate, is mixed, 85 DEG C of hot fillings, boiling water bath kills
Bacterium；
(2) preparation of sauce bag：Vegetable fat raw material is weighed by formula rate, stirs evenly, is heated or not heated, is filled
Dress；
(3) by baste packet and sauce bag assembly packaging.
As currently preferred technical solution, the preparation method of dip of the present invention includes the following steps：
(1) preparation of baste packet：
1. pretreatment of raw material：Leek flower sauce sieves with 100 mesh sieve, and collects filtered juice, removes filter residue；Filtered juice was mixed into colloid with fermented bean curd
It grinds (40 mesh)；
2. other raw materials are weighed by formula rate, mix, pour into cooker, agitating and heating, boils 0-100 points of infusion
Clock, 85 DEG C of hot fillings；
3. re-pasteurization：Baste packet after filling pours into water bath, keeps the temperature 20-40min in 90 DEG C or more water-baths, pulls out
Drying；
(2) preparation of sauce bag：
Vegetable fat raw material is weighed by formula rate, is poured into cooker, is stirred evenly and heat, it is filling；After filling
It is cooled to 40 DEG C or less rapidly；
(3) by baste packet and sauce bag assembly packaging.
Preferably, further include infusion 10-100min upon mixing, such as can in the preparation of step (1) the baste packet
Be 10min, 15min, 20min, 25min, 30min, 35min, 40min, 45min, 50min, 55min, 60min, 65min,
70min、75min、80min、85min、90min、95min、100min。
In the present invention, for the preparation method of above-mentioned dip, wherein water-soluble material is by with water infusion, reaching sterilizing
Effect, and the preservative for meeting national requirements is added, it suppresses growth of microorganism；Glyceride stock mixes in proportion, and overall process does not connect
Water is touched, ensures its minimum water content；Since microorganism growth needs moisture, and the moisture in sauce bag is less than 1%, at this
Under the conditions of kind, microorganism can not grow, and to inhibit the growth of microorganism, meet shelf-life demand.
Preferably, it in the preparation of step (2) described sauce bag, is heated after stirring evenly.
The third aspect, the present invention also provides the application methods of dip as described in relation to the first aspect comprising by baste
Packet and sauce bag are open respectively, and after respectively squeezing out, allotment is uniform.
When eating the dip of the present invention, by the way that baste packet and sauce bag to be separately turned on, two kinds of tune can be not only controlled
Expect the dosage of packet, and ensure that the mouthfeel of sesame paste peanut butter, remains the flavor of existing tune sesame paste to the maximum extent.
Compared with prior art, the present invention at least has the advantages that：
(1) dip salt content of the invention is low, reaches 3% or so, and can guarantee that the shelf-life is unaffected, the shelf-life can
Up to 12 months, flavor was more excellent；
(2) dip of the invention is separately packed using baste packet and spicy sauce bag, may be implemented according to personal like's tune
With dip, eat more convenient；
(3) low sodium formula, it is healthier than the reduction of existing product sodium content on the market 50%；
(4) it is just mixed before edible by independent packaging, oil raw material and water-soluble material, flavor update
Fresh, sesame paste flavor is more rich.
Description of the drawings
Fig. 1 is the flow process chart of the dip of the present invention.
Specific implementation mode
The technical solution further illustrated the present invention below by specific implementation mode.
Those skilled in the art understand the present invention it will be clearly understood that the embodiment is only to aid in, and are not construed as to this hair
Bright concrete restriction.
Fig. 1 shows the technological process of various embodiments of the present invention.
Embodiment 1
(1) preparation of baste packet：Water-soluble material is weighed by formula rate, is mixed, 85 DEG C of hot fillings, after filling
Baste packet pours into water bath, keeps the temperature 20min in 90 DEG C or more water-baths, pulls drying out；Wherein, the formula of water-soluble material is：
Water 75.4%, leek flower sauce 3%, fermented bean curd 8.8%, sweet fermented flour sauce 3.6%, white granulated sugar 3%, oyster sauce 5.5%, chicken powder 0.7% and mountain
Potassium sorbate and the total 0.5g/kg of nisin.
(2) preparation of sauce bag：Vegetable fat raw material is weighed by formula rate, is stirred evenly, it is filling, wherein vegetable oil
The formula of fat raw material is：Peanut butter 65%, pure sesame paste 22%, chilli flavored oily 4%, red oil paprika 4% and sesame seasoning
Oil 5%, wherein peanut butter is the peanut butter for the hydrogenated vegetable oil for being 1% containing mass percentage.
(3) by baste packet and sauce bag assembly packaging.
Baste salt content (in terms of NaCl) in the embodiment is 3.25g/100mL, 12 months shelf-lifves.
Embodiment 2
(1) preparation of baste packet：Water-soluble material is weighed by formula rate, is mixed, 85 DEG C of hot fillings, after filling
Baste packet pours into water bath, keeps the temperature 20min in 90 DEG C or more water-baths, pulls drying out；Wherein, the formula of water-soluble material is：
Water 75.4%, leek flower sauce 3%, fermented bean curd 8.8%, sweet fermented flour sauce 3.6%, white granulated sugar 3%, oyster sauce 5.5%, chicken powder 0.7% and mountain
Potassium sorbate and the total 0.5g/kg of nisin.
(2) preparation of sauce bag：Vegetable fat raw material is weighed by formula rate, is stirred evenly, it is filling, wherein vegetable oil
The formula of fat raw material is：Peanut butter 84%, pure sesame paste 3%, chilli flavored oily 3%, red oil paprika 2.5%, sesame seasoning
Oil 1.5%, soybean oil 6%, wherein peanut butter is the peanut butter for the glycerin monostearate for being 1% containing mass percentage.
(3) by baste packet and sauce bag assembly packaging.
Baste salt content (in terms of NaCl) in the embodiment is 3.25g/100mL, and pungent material content is low in sauce bag,
12 months shelf-lifves.
Embodiment 3
(1) preparation of baste packet：Water-soluble material is weighed by formula rate, is mixed, 85 DEG C of hot fillings, after filling
Baste packet pours into water bath, keeps the temperature 20min in 90 DEG C or more water-baths, pulls drying out；Wherein, the formula of water-soluble material is：
Water 72%, leek flower sauce 5%, fermented bean curd 8%, sweet fermented flour sauce 5%, white granulated sugar 3.5%, oyster sauce 6%, chicken powder 0.5% and potassium sorbate
With the total 0.1g/kg of nisin.
(2) preparation of sauce bag：Vegetable fat raw material is weighed by formula rate, is stirred evenly, it is filling, wherein vegetable oil
The formula of fat raw material is：Peanut butter 80%, pure sesame paste 6%, chilli flavored oily 5%, red oil paprika 4% and sesame flavored oils
5%, wherein peanut butter is the peanut butter for the bi-tristearin for being 1% containing mass percentage.
(3) by baste packet and sauce bag assembly packaging.
Baste salt content (in terms of NaCl) in the embodiment is higher than 3.25g/100mL, and the shelf-life basically reaches 12
Month.
Embodiment 4
(1) preparation of baste packet：Water-soluble material is weighed by formula rate, is mixed, 85 DEG C of hot fillings, after filling
Baste packet pours into water bath, keeps the temperature 20min in 90 DEG C or more water-baths, pulls drying out；Wherein, the formula of water-soluble material is：
Water 80%, leek flower sauce 2%, fermented bean curd 8%, sweet fermented flour sauce 4%, white granulated sugar 2%, oyster sauce 3%, chicken powder 1% and sodium benzoate and de-
The total 0.3g/kg of hydroacetic acid sodium.
(2) preparation of sauce bag：Vegetable fat raw material is weighed by formula rate, is stirred evenly, it is filling, wherein vegetable oil
The formula of fat raw material is：Peanut butter 60%, pure sesame paste 21%, chilli flavored oily 2%, red oil paprika 1%, sesame flavored oils
8%, soybean oil 8%, wherein peanut butter is the peanut butter for the hydrogenated vegetable oil for being 0.2% containing mass percentage.
(3) by baste packet and sauce bag assembly packaging.
Baste salt content in the embodiment basically reaches 3.25g/100mL (in terms of NaCl), and the shelf-life basically reaches
12 months.
Embodiment 5
(1) preparation of baste packet：Water-soluble material is weighed by formula rate, infusion 10min after mixing, 85 DEG C of heat fill
Dress, it is filling after baste packet pour into water bath, keep the temperature 20min in 90 DEG C or more water-baths, pull drying out；Wherein, water-soluble former
The formula of material is：Water 78%, leek flower sauce 2%, fermented bean curd 8%, sweet fermented flour sauce 2%, white granulated sugar 4%, oyster sauce 4%, chicken powder 2% and benzene
Sodium formate and the total 0.2g/kg of dehydroactic acid sodium.
(2) preparation of sauce bag：Vegetable fat raw material is weighed by formula rate, is stirred evenly, is heated, it is filling, wherein to plant
The formula of object glyceride stock is：Peanut butter 50%, pure sesame paste 35%, chilli flavored oily 5%, red oil paprika 5% and sesame
Flavored oils 5%, wherein peanut butter is the peanut butter for the hydrogenated palm oil for being 1% containing mass percentage.
(3) by baste packet and sauce bag assembly packaging.
Baste salt content in the embodiment basically reaches 3.25g/100mL (in terms of NaCl), and the shelf-life basically reaches
12 months.
Embodiment 6
(1) preparation of baste packet：Water-soluble material is weighed by formula rate, infusion 30min after mixing, 85 DEG C of heat fill
Dress, it is filling after baste packet pour into water bath, keep the temperature 20min in 90 DEG C or more water-baths, pull drying out；Wherein, water-soluble former
The formula of material is：Water 72%, leek flower sauce 6%, fermented bean curd 8%, sweet fermented flour sauce 4%, white granulated sugar 4%, oyster sauce 5%, chicken powder 1% and benzene
Sodium formate and the total 0.5g/kg of dehydroactic acid sodium.
(2) preparation of sauce bag：Vegetable fat raw material is weighed by formula rate, is stirred evenly, it is filling, wherein vegetable oil
The formula of fat raw material is：Peanut butter 30%, pure sesame paste 50%, chilli flavored oily 3%, red oil paprika 7% and sesame seasoning
Oil 10%, wherein peanut butter be containing mass percentage be 0.2% mono-stearin and 0.5% glycerin monostearate
Peanut butter.
(3) by baste packet and sauce bag assembly packaging.
Baste salt content (in terms of NaCl) in the embodiment is higher than 3.25g/100mL, but mouthfeel is partially salty, shelf-life base
Originally reach 12 months.
Embodiment 7
(1) preparation of baste packet：Water-soluble material is weighed by formula rate, infusion 50min after mixing, 85 DEG C of heat fill
Dress, it is filling after baste packet pour into water bath, keep the temperature 20min in 90 DEG C or more water-baths, pull drying out；Wherein, water-soluble former
The formula of material is：Water 75%, leek flower sauce 5%, fermented bean curd 5%, sweet fermented flour sauce 10%, white granulated sugar 1.2%, oyster sauce 3%, chicken powder 0.8%
And potassium sorbate and the total 0.002g/kg of sodium benzoate.
(2) preparation of sauce bag：Vegetable fat raw material is weighed by formula rate, is heated after stirring evenly, it is filling, wherein
The formula of vegetable fat raw material is：Peanut butter 40%, pure sesame paste 45%, chilli flavored oily 6%, red oil paprika 4% and sesame
Numb flavored oils 5%, wherein peanut butter be containing mass percentage be 0.5% glycerin monostearate and 0.5% it is double hard
The peanut butter of glycerol.
(3) by baste packet and sauce bag assembly packaging.
Baste salt content in the embodiment basically reaches 3.25g/100mL (in terms of NaCl), and the shelf-life basically reaches
12 months.
Embodiment 8
(1) preparation of baste packet：Water-soluble material is weighed by formula rate, infusion 100min after mixing, 85 DEG C of heat
It is filling, it is filling after baste packet pour into water bath, keep the temperature 20min in 90 DEG C or more water-baths, pull drying out；Wherein, water-soluble
The formula of raw material is：Water 80%, leek flower sauce 2%, fermented bean curd 7%, sweet fermented flour sauce 1%, white granulated sugar 4%, oyster sauce 3%, chicken powder 3% and
Nisin and the total 0.04g/kg of sodium benzoate.
(2) preparation of sauce bag：Vegetable fat raw material is weighed by formula rate, is heated after stirring evenly, it is filling, wherein
The formula of vegetable fat raw material is：Peanut butter 33%, pure sesame paste 45%, chilli flavored oily 7%, red oil paprika 5% and sesame
Numb flavored oils 10%, wherein peanut butter be containing mass percentage be 1% hydrogenated vegetable oil and 2% hydrogenated palm oil
Peanut butter.
(3) by baste packet and sauce bag assembly packaging.
Baste salt content in the embodiment basically reaches 3.25g/100mL (in terms of NaCl), and the shelf-life basically reaches
12 months.
Comparative example 1
Water-soluble material and vegetable fat raw material are weighed by formula rate, infusion 30min after all raw materials are mixed, 85
DEG C hot filling；Wherein, the formula of raw material is：Water 55%, leek flower sauce 5%, fermented bean curd 5%, sweet fermented flour sauce 5%, white granulated sugar 2%, oyster sauce
5%, chicken powder 1%, potassium sorbate and the total 0.5g/kg of nisin, pure peanut butter 13%, pure sesame paste 5%, red oil capsicum
Face 2% and sesame flavored oils 2%, wherein peanut butter is common pure peanut butter.
By shelf-life accelerated test, through microorganism and physical and chemical index and sensory testing, the dip of embodiment 1-8 is guaranteed the quality
Phase is 12 months, and total plate count is can be controlled within 10000CFU/g, and salinity is essentially 3% or so, and peanut butter sesame paste
Whole accounting is high, though and the dip shelf-life of comparative example 1 can also reach 12 months, total plate count is uncontrollable, is more than
10000CFU/g, salinity 5%, peanut butter sesame paste content are low.It can thus be seen that compared with comparative example 1, in identical guarantor
Under the matter phase, embodiment 1-8 is divided into baste packet and spicy sauce bag by using by dip, can also be controlled in the case where reducing salinity
Total plate count processed is within 10000CFU/g so that quality is more preferably.
Comparative example 2
(1) preparation of baste packet：Water-soluble material is weighed by formula rate, is mixed, 85 DEG C of hot fillings, wherein water
The formula of dissolubility raw material is：Water 80%, leek flower sauce 2%, fermented bean curd 10%, sweet fermented flour sauce 2%, white granulated sugar 2%, oyster sauce 2%, chicken powder
1% and potassium sorbate and the total 0.005g/kg of nisin.
(2) preparation of sauce bag：Vegetable fat raw material is weighed by formula rate, is stirred evenly, it is filling, wherein vegetable oil
The formula of fat raw material is：Peanut butter 50%, pure sesame paste 35%, chilli flavored oily 5%, red oil paprika 5% and sesame seasoning
Oil 5%, wherein peanut butter is the peanut butter for the mono-stearin for being 0.2% containing mass percentage.
(3) by baste packet and sauce bag assembly packaging.
By shelf-life accelerated test, through microorganism and physical and chemical index and sensory testing, the dip of embodiment 1-8 is guaranteed the quality
Phase is 12 months, and the dip baste packet of comparative example 2 will appear the packet phenomenon that rises, and the shelf-life is only 4-6 months, it is possible thereby to see
Go out, compared with comparative example 2, baste packet is carried out two-stage sterilization by embodiment 1-8 by using after filling, is extended it and is guaranteed the quality
Phase.
Comparative example 3
(1) preparation of baste packet：Water-soluble material is weighed by formula rate, is mixed, 85 DEG C of hot fillings, after filling
Baste packet pours into water bath, keeps the temperature 20min in 90 DEG C or more water-baths, pulls drying out；Wherein, the formula of water-soluble material is：
Water 80%, leek flower sauce 2%, fermented bean curd 10%, sweet fermented flour sauce 2%, white granulated sugar 2%, oyster sauce 2%, chicken powder 1% and potassium sorbate and breast
The total 0.005g/kg of acid streptococci element.
(2) preparation of sauce bag：Vegetable fat raw material is weighed by formula rate, is stirred evenly, it is filling, wherein vegetable oil
The formula of fat raw material is：Peanut butter 50%, pure sesame paste 35%, chilli flavored oily 5%, red oil paprika 5% and sesame seasoning
Oil 5%, wherein peanut butter is the peanut butter without containing mono-stearin.
(3) by baste packet and sauce bag assembly packaging.
By shelf-life accelerated test, through microorganism and physical and chemical index and sensory testing, the sauce of the dip of embodiment 1-8
Packet is constantly in the state of mixing within December, does not occur lamination, and the sauce bag of the dip of comparative example 3 is at 2-3 months,
There is layering, it can thus be seen that compared with comparative example 3, embodiment 1-8 is by using containing mono-stearin, single, double tristearin
The peanut butter of acid glyceride, or be added to hydrogenated vegetable oil, hydrogenated palm oil peanut butter, it is possible to prevente effectively from sauce in sauce bag
With the separation of oil reservoir.
Applicant states that the present invention illustrates the detailed features and method detailed of the present invention by above-described embodiment, but
The invention is not limited in above-mentioned detailed features and method detaileds, that is, do not mean that the present invention has to rely on above-mentioned detailed features
And method detailed could be implemented.Person of ordinary skill in the field is it will be clearly understood that any improvement in the present invention, to this hair
The addition of the bright equivalence replacement for selecting component and auxiliary element, the selection etc. of concrete mode, all fall within protection scope of the present invention
Within the open scope.
Claims (14)
1. a kind of dip, which is characterized in that it includes baste packet and sauce bag；
The baste packet is made of water-soluble material, and the water-soluble material includes leek flower sauce, fermented bean curd, sweet fermented flour sauce, seasoning
And food additives；The food additives be potassium sorbate, nisin, sodium benzoate and dehydroactic acid sodium in extremely
Few two kinds of mixture；
The sauce bag is made of vegetable fat raw material；The vegetable fat raw material includes peanut butter, pure sesame paste, red oil paprika
And vegetable oil；The peanut butter contains stabilizer；The peanut butter contains hydrogenated vegetable oil；
The moisture of the sauce bag is less than 1%, and the salt content of the dip is down to 3%.
2. dip as described in claim 1, which is characterized in that the water-soluble material also contains water.
3. dip as claimed in claim 1 or 2, which is characterized in that the seasoning is chicken powder, edible salt, soy sauce, vinegar, perfume (or spice)
In pungent material, white granulated sugar or oyster sauce any one or at least two mixture.
4. dip as claimed in claim 1 or 2, which is characterized in that water-soluble material percentage composition by weight includes：Water
60-80%, leek flower sauce 2-6%, fermented bean curd 4-10%, sweet fermented flour sauce 1-10%, white granulated sugar 1-4%, oyster sauce 2-6%, it is above-mentioned each water-soluble
Property raw material the sum of weight percent be 100% and food additives 0-1g/kg.
5. dip as claimed in claim 1 or 2, which is characterized in that the mass content of the stabilizer is 0.2-4%.
6. dip as claimed in claim 1 or 2, which is characterized in that the stabilizer is glycerin monostearate and/or double hard
Glycerol.
7. dip as claimed in claim 1 or 2, which is characterized in that the hydrogenated vegetable oil is hydrogenated palm oil, and content is
0.2-4%.
8. dip as claimed in claim 1 or 2, which is characterized in that the vegetable oil is chilli flavored oil, Oleum Sesami, olive
In olive oil, sesame flavored oils or complex flavor oil any one or at least two mixture.
9. dip as claimed in claim 1 or 2, which is characterized in that the vegetable fat raw material percentage composition by weight includes：
Peanut butter 30-90%, pure sesame paste 0-60%, chilli flavored oil 1-10%, red oil paprika 1-5% and sesame flavored oils 1-
10%, soybean oil 0-10%, the sum of weight percent of above-mentioned each vegetable fat raw material are 100%.
10. such as the preparation method of claim 1-9 any one of them dips, which is characterized in that it includes：
(1) preparation of baste packet：Water-soluble material is weighed by formula rate, is mixed, 85 DEG C of hot fillings, boiling water bath sterilization；
(2) preparation of sauce bag：Vegetable fat raw material is weighed by formula rate, stirs evenly, is heated or not heated, it is filling；
(3) by baste packet and sauce bag assembly packaging.
11. method as claimed in claim 10, which is characterized in that in the preparation of step (1) the baste packet, endured after mixing
Boil 10-100min.
12. method as claimed in claim 10, which is characterized in that step (1) boiling water bath sterilizes 20-40min.
13. method as claimed in claim 10, which is characterized in that in the preparation of step (2) described sauce bag, add after stirring evenly
Heat keeps the temperature 1-30min to 60 DEG C or more, filling, is rapidly cooled to 40 DEG C or less.
14. such as the application method of claim 1-9 any one of them dips, which is characterized in that it include by baste packet and
Sauce bag is open respectively, and after respectively squeezing out, allotment is uniform.
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| CN201510531150.XA CN105124505B (en) | 2015-08-26 | 2015-08-26 | A kind of spicy less salt dip and preparation method thereof |
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| CN105768027A (en) * | 2016-03-17 | 2016-07-20 | 颐海（中国）食品有限公司 | Seasoning for spicy mix and preparation method of seasoning |
| CN107348460A (en) * | 2017-07-07 | 2017-11-17 | 宁夏宁杨清真食品有限公司 | Cheese's dip |
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| CN110679907A (en) * | 2019-10-31 | 2020-01-14 | 安徽淳一餐饮管理服务有限公司 | Sauce special for rolled cakes |
| CN115474680A (en) * | 2022-09-06 | 2022-12-16 | 瑞福油脂股份有限公司 | Sauce separation hot pot condiment sauce and production process thereof |
| CN115886222B (en) * | 2022-11-17 | 2024-09-10 | 成都圣恩生物科技股份有限公司 | Low-pH soup stock and preparation method thereof |
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| CN1229610A (en) * | 1998-03-25 | 1999-09-29 | 食品工业发展研究所 | Sauce pack composition |
| CN101066144A (en) * | 2007-06-08 | 2007-11-07 | 北方绿色食品股份有限公司 | Instant freeze dried hot and spicy food and its production process |
| CN103169051A (en) * | 2013-03-15 | 2013-06-26 | 徐江 | Hotpot condiment sauce |
| CN104543906A (en) * | 2015-02-10 | 2015-04-29 | 遵义市刘胡子食品有限公司 | Sour-soup hot pot condiment and preparation method thereof |
| CN104543899A (en) * | 2013-10-21 | 2015-04-29 | 大连市沙河口区中小微企业服务中心 | Northeast hotpot condiment sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09131170A (en) * | 1995-11-13 | 1997-05-20 | Takeda Chem Ind Ltd | Food with sauce and its production |
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2015
- 2015-08-26 CN CN201510531150.XA patent/CN105124505B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1229610A (en) * | 1998-03-25 | 1999-09-29 | 食品工业发展研究所 | Sauce pack composition |
| CN101066144A (en) * | 2007-06-08 | 2007-11-07 | 北方绿色食品股份有限公司 | Instant freeze dried hot and spicy food and its production process |
| CN103169051A (en) * | 2013-03-15 | 2013-06-26 | 徐江 | Hotpot condiment sauce |
| CN104543899A (en) * | 2013-10-21 | 2015-04-29 | 大连市沙河口区中小微企业服务中心 | Northeast hotpot condiment sauce and preparation method thereof |
| CN104543906A (en) * | 2015-02-10 | 2015-04-29 | 遵义市刘胡子食品有限公司 | Sour-soup hot pot condiment and preparation method thereof |
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| CN105124505A (en) | 2015-12-09 |
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