CN107997100A - A kind of boiling hot food water-soaked food is not easy the chafing dish bottom flavorings and manufacture craft of muddiness - Google Patents
A kind of boiling hot food water-soaked food is not easy the chafing dish bottom flavorings and manufacture craft of muddiness Download PDFInfo
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- CN107997100A CN107997100A CN201710973916.9A CN201710973916A CN107997100A CN 107997100 A CN107997100 A CN 107997100A CN 201710973916 A CN201710973916 A CN 201710973916A CN 107997100 A CN107997100 A CN 107997100A
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- chafing dish
- dish bottom
- bottom flavorings
- water
- food
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- 235000013305 food Nutrition 0.000 title claims abstract description 49
- 238000009835 boiling Methods 0.000 title claims abstract description 18
- 235000021268 hot food Nutrition 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title abstract description 11
- 239000000654 additive Substances 0.000 claims abstract description 26
- 230000000996 additive effect Effects 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims abstract description 13
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims abstract description 12
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims abstract description 12
- XPFJYKARVSSRHE-UHFFFAOYSA-K trisodium;2-hydroxypropane-1,2,3-tricarboxylate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Na+].[Na+].[Na+].OC(=O)CC(O)(C(O)=O)CC(O)=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O XPFJYKARVSSRHE-UHFFFAOYSA-K 0.000 claims abstract description 12
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 16
- 239000011734 sodium Substances 0.000 claims description 16
- 229910052708 sodium Inorganic materials 0.000 claims description 16
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 15
- 235000010350 erythorbic acid Nutrition 0.000 claims description 15
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 5
- 239000001509 sodium citrate Substances 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000248349 Citrus limon Species 0.000 claims 2
- BDOYKFSQFYNPKF-UHFFFAOYSA-N 2-[2-[bis(carboxymethyl)amino]ethyl-(carboxymethyl)amino]acetic acid;sodium Chemical compound [Na].[Na].OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O BDOYKFSQFYNPKF-UHFFFAOYSA-N 0.000 claims 1
- 229940124274 edetate disodium Drugs 0.000 claims 1
- 235000010352 sodium erythorbate Nutrition 0.000 abstract 2
- 239000000463 material Substances 0.000 description 19
- 235000015424 sodium Nutrition 0.000 description 13
- 235000014347 soups Nutrition 0.000 description 8
- 238000012360 testing method Methods 0.000 description 7
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000001802 infusion Methods 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000008399 tap water Substances 0.000 description 4
- 235000020679 tap water Nutrition 0.000 description 4
- 241000272525 Anas platyrhynchos Species 0.000 description 3
- 241000238366 Cephalopoda Species 0.000 description 3
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 3
- PIICEJLVQHRZGT-UHFFFAOYSA-N Ethylenediamine Chemical compound NCCN PIICEJLVQHRZGT-UHFFFAOYSA-N 0.000 description 3
- 206010053615 Thermal burn Diseases 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 3
- 238000010998 test method Methods 0.000 description 3
- 238000005336 cracking Methods 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000376 reactant Substances 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000004094 surface-active agent Substances 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
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)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to chafing dish food technical field, and in particular to a kind of boiling hot food water-soaked food is not easy the chafing dish bottom flavorings and manufacture craft of muddiness；Including chafing dish bottom flavorings body and the anti-haze additive being blended in chafing dish bottom flavorings, anti-haze additive is added and is uniformly mixed before chafing dish bottom flavorings body is packed, the temperature of chafing dish bottom flavorings body should be less than 95 DEG C, higher than 80 DEG C anti-haze additives specifically include citric acid sodium citrate, disodium ethylene diamine tetraacetate and D sodium isoascorbates, wherein, the amount of citric acid sodium citrate meets that the pH value of chafing dish bottom flavorings body after adding the water is not higher than 6.6, the amount of disodium ethylene diamine tetraacetate should meet that chafing dish bottom flavorings body adds its mass percent after water to be not less than 0.001%, the amount of D sodium isoascorbates should meet to calculate with chafing dish bottom flavorings body, its mass percent is not less than 0.008%；Using the chafing dish bottom flavorings and manufacture craft of technical solution of the present invention, it is possible to achieve be not easy muddiness when scalding food water-soaked food.
Description
Technical field
The invention belongs to chafing dish food technical field, and in particular to a kind of boiling hot food water-soaked food is not easy the chafing dish bottom flavorings of muddiness
And manufacture craft.
Background technology
Chongqing chafing dish contains deep cultural deposits, is a wonderful work in 5,000 years China's cooking cultures, unique with it
The flavor characteristics such as numb, peppery, fresh, fragrant, the domestic catering market in flourishing is in full flourish, by the happiness of a big Jiangnan person sponging on an aristocrat
Love, many persons sponging on an aristocrat can but run into the problem of chafing dish soup is muddy, as a result make the delicious effect of chafing dish sometimes while enjoying delicious
Have a greatly reduced quality.
Chafing dish soup muddiness is in particular in：When soup for chafing dish is not heated, there is cloud spot, thin bubble in its soup stock surface
Phenomena such as foam, random paste；When chafing dish is heated to crack, yellow mud color is presented in soup look, and soup surfactant foam is more and big, then boils
The appetite of a person sponging on an aristocrat can more and more muddy, extremely be influenced by eating the process chafing dish soup of water-soaked food, it is therefore necessary to provided one kind and boiled
The chafing dish bottom flavorings of muddiness are not easy when eating water-soaked food.
The content of the invention
When scalding food water-soaked food the object of the present invention is to provide one kind, the chafing dish bottom flavorings and manufacture craft of muddiness are not easy.
In order to solve the above technical problem, the present invention provides the chafing dish bottom flavorings that a kind of boiling hot food water-soaked food is not easy muddiness, bag
Chafing dish bottom flavorings body is included, and the anti-haze additive being blended in chafing dish bottom flavorings, the anti-haze additive include citric acid-lemon
Lemon acid sodium, disodium ethylene diamine tetraacetate and D-araboascorbic acid sodium, wherein, the amount of citric acid-sodium citrate meets chafing dish bottom
Expect that body pH value after adding the water is not higher than 6.6, the amount of disodium ethylene diamine tetraacetate should meet that chafing dish bottom flavorings body adds after water it
Mass percent is not less than 0.001%, and the amount of D-araboascorbic acid sodium should meet to calculate with chafing dish bottom flavorings body, its quality percentage
Than not less than 0.008%.
Above-mentioned chafing dish bottom flavorings body is the easily muddy chafing dish bottom flavorings of traditional boiling hot food water-soaked food.
Preferably, the amount of the citric acid-sodium citrate meets that the pH value of chafing dish bottom flavorings body after adding the water exists
Between 6.3~6.6.
Preferably, the amount of the disodium ethylene diamine tetraacetate should meet that chafing dish bottom flavorings body adds its quality hundred after water
Divide ratio 0.001~0.015%.
Preferably, the amount of the D-araboascorbic acid sodium should meet to calculate with chafing dish bottom flavorings body, its quality hundred
Divide ratio 0.008~0.016%.
The present invention also provides a kind of technique for making above-mentioned boiling hot food water-soaked food and being not easy the chafing dish bottom flavorings of muddiness, wherein chafing dish
The manufacture craft of bottom material body does not change, and is mainly modified in that the anti-haze additive adds before chafing dish bottom flavorings body packaging
Enter and be uniformly mixed, the temperature of chafing dish bottom flavorings body should be kept in adition process should be less than 95 DEG C, so both can be with higher than 80 DEG C
Avoid the solidification of chafing dish bottom flavorings body from influencing to mix, and the energy can be saved while can also avoid the loss of anti-haze additive.
Being not easy the chafing dish bottom flavorings of muddiness and manufacture craft using the boiling hot food water-soaked food of above-mentioned technical proposal has following skill
Art effect：
Chafing dish bottom flavorings are the process that oil and water two-phase mix repeatedly under thermal energy effect during edible, the emulsification of this grease
Certain turbid phenomenon can occur, under normal circumstances, the emulsification of grease is limited, but during actual boiling hot food, many persons sponging on an aristocrat
Like edible water-soaked food, water-soaked food, which is carried after alkaline components enter chafing dish, can occur to emulsify now caused by alkaline matter
As this causes chafing dish easily to produce muddiness, and the citric acid-sodium citrate that the application introduces, can make pH in a certain amount of alkalescence
Material remains to stablize in suitable pH value after being added into, therefore can solve on the one hand muddy caused by water-soaked food；In addition
Due to that can contain a certain amount of calcium and magnesium plasma in water, they can react with free fatty, its material generated also can
Causing muddiness, the application has masked off metal ion by adding disodium ethylene diamine tetraacetate, so that reactant is reduced, into
And suppress the muddiness of chafing dish；Again, grease can be cracked progressively, the relatively short chain thing of cracking in the case where long-time is stored
Matter, which may cause muddiness or react with other materials, occurs muddiness, and the application is suppressed by adding D-araboascorbic acid sodium
With the generation for delaying Oxidation of Fat and Oils, it is achieved thereby that suppressing muddy generation in terms of another.
Effect test is described below：
Make butter bottom material and be divided into two parts of equalization, portion is used as test group, and the 0.008% of butter bottom material weight is pressed in test group
D-araboascorbic acid sodium is added, and introduces the standard citric acid-sodium citrate buffer system of pH6.6, by chafing dish soup gross weight
0.001% adds disodium ethylene diamine tetraacetate, and another group as a control group, and control group does not do above processing；Then by test group sample
Product and control sample are stored 60 for 40 DEG C in constant temperature, to accelerate the oxidative cracking reaction of butter to occur.After reaching storage period,
Take 130g butter bottom materials respectively, 400g tap water infusions, control group visible obvious emulsion layer during starting, test group goes out without emulsion layer
Existing, the 3.6% sodium carbonate liquor pH that 2.27g is then added in test group rises to 7.25 by 6.31, no turbid phenomenon；Control group adds
Enter 3.6% sodium carbonate liquor of 0.07g, pH rises to 8.66 by 6.69, and apparently higher than test group, and then it is molten to add sodium carbonate
Liquid makes total amount reach 2.27g, and control group is substantially muddy at this time.
Embodiment
Technical solution of the present invention is further illustrated with reference to embodiment：
Embodiment 1
The application provides the chafing dish bottom flavorings and manufacture craft that a kind of boiling hot food water-soaked food is not easy muddiness.
Specifically include chafing dish bottom flavorings body and the anti-haze additive being blended in chafing dish bottom flavorings, anti-haze additive exist
Add and be uniformly mixed before chafing dish bottom flavorings body packaging, the temperature of chafing dish bottom flavorings body should be anti-haze higher than 80 DEG C less than 95 DEG C
Additive specifically includes citric acid-sodium citrate, disodium ethylene diamine tetraacetate and D-araboascorbic acid sodium, wherein, citric acid-
The amount of sodium citrate meets that the pH value of chafing dish bottom flavorings body after adding the water is not higher than 6.6, herein selected as 6.6, ethylenediamine tetrem
The amount of acid disodium should meet that chafing dish bottom flavorings body adds its mass percent after water to be not less than 0.001%, herein selected as 0.0015%,
The amount of D-araboascorbic acid sodium should meet to calculate with chafing dish bottom flavorings body, its mass percent is not less than 0.008%, selects herein
For 0.012%.
Specific test method is as follows：Chafing dish bottom flavorings body is obtained using with a collection of raw material frying, then by half as sky
White background material, that is, be not added with the common bottom material of anti-haze additive, labeled as chafing dish bottom flavorings one, is left half in chafing dish bottom flavorings body
During 80 DEG C~95 DEG C of temperature, add anti-haze additive according to aforementioned claim and be uniformly mixed, labeled as chafing dish bottom flavorings two.Then
Get fire two each 300g of flavoring food one and chafing dish bottom flavorings respectively, the ordinary tap water supplied using Chongqing City（Hardness is larger）900g into
Row infusion, and there is cloudiness, chafing dish bottom in each 200g of water-soaked food such as a mao tripe of cooking respectively, duck intestines, squid, chafing dish bottom flavorings one
Material two does not occur turbid phenomenon, and the above-mentioned water-soaked food that continues to cook of chafing dish bottom flavorings two shows to just occurring slight haze during each 650g
As the amount of selection usually not more than above-mentioned three kind water-soaked food of the usual person sponging on an aristocrat to water-soaked food, it is seen that the chafing dish of the application
Bottom material can meet that a person sponging on an aristocrat scalds the anti-haze needs of food water-soaked food.
Embodiment 2
The application provides the chafing dish bottom flavorings and manufacture craft that a kind of boiling hot food water-soaked food is not easy muddiness.
Specifically include chafing dish bottom flavorings body and the anti-haze additive being blended in chafing dish bottom flavorings, anti-haze additive exist
Add and be uniformly mixed before chafing dish bottom flavorings body packaging, the temperature of chafing dish bottom flavorings body should be anti-haze higher than 80 DEG C less than 95 DEG C
Additive specifically includes citric acid-sodium citrate, disodium ethylene diamine tetraacetate and D-araboascorbic acid sodium, wherein, citric acid-
The amount of sodium citrate meets that the pH value of chafing dish bottom flavorings body after adding the water is not higher than 6.6, herein selected as 6.3, ethylenediamine tetrem
The amount of acid disodium should meet that chafing dish bottom flavorings body adds its mass percent after water to be not less than 0.001%, herein selected as 0.001%,
The amount of D-araboascorbic acid sodium should meet to calculate with chafing dish bottom flavorings body, its mass percent is not less than 0.008%, selects herein
For 0.008%.
Specific test method is as follows：Chafing dish bottom flavorings body is obtained using with a collection of raw material frying, then by half as sky
White background material, that is, be not added with the common bottom material of anti-haze additive, labeled as chafing dish bottom flavorings one, is left half in chafing dish bottom flavorings body
During 80 DEG C~95 DEG C of temperature, add anti-haze additive according to aforementioned claim and be uniformly mixed, labeled as chafing dish bottom flavorings two.Then
Get fire two each 300g of flavoring food one and chafing dish bottom flavorings respectively, the ordinary tap water supplied using Chongqing City（Hardness is larger）900g into
Row infusion, and there is cloudiness, chafing dish bottom in each 200g of water-soaked food such as a mao tripe of cooking respectively, duck intestines, squid, chafing dish bottom flavorings one
Material two does not occur turbid phenomenon, and the above-mentioned water-soaked food that continues to cook of chafing dish bottom flavorings two shows to just occurring slight haze during each 710g
As the amount of selection usually not more than above-mentioned three kind water-soaked food of the usual person sponging on an aristocrat to water-soaked food, it is seen that the chafing dish of the application
Bottom material can meet that a person sponging on an aristocrat scalds the anti-haze needs of food water-soaked food.
Embodiment 3
The application provides the chafing dish bottom flavorings and manufacture craft that a kind of boiling hot food water-soaked food is not easy muddiness.
Specifically include chafing dish bottom flavorings body and the anti-haze additive being blended in chafing dish bottom flavorings, anti-haze additive exist
Add and be uniformly mixed before chafing dish bottom flavorings body packaging, the temperature of chafing dish bottom flavorings body should be anti-haze higher than 80 DEG C less than 95 DEG C
Additive specifically includes citric acid-sodium citrate, disodium ethylene diamine tetraacetate and D-araboascorbic acid sodium, wherein, citric acid-
The amount of sodium citrate meets that the pH value of chafing dish bottom flavorings body after adding the water is not higher than 6.6, herein selected as 6.4, ethylenediamine tetrem
The amount of acid disodium should meet that chafing dish bottom flavorings body adds its mass percent after water to be not less than 0.001%, herein selected as 0.0013%,
The amount of D-araboascorbic acid sodium should meet to calculate with chafing dish bottom flavorings body, its mass percent is not less than 0.008%, selects herein
For 0.01%.
Specific test method is as follows：Chafing dish bottom flavorings body is obtained using with a collection of raw material frying, then by half as sky
White background material, that is, be not added with the common bottom material of anti-haze additive, labeled as chafing dish bottom flavorings one, is left half in chafing dish bottom flavorings body
During 80 DEG C~95 DEG C of temperature, add anti-haze additive according to aforementioned claim and be uniformly mixed, labeled as chafing dish bottom flavorings two.Then
Get fire two each 300g of flavoring food one and chafing dish bottom flavorings respectively, the ordinary tap water supplied using Chongqing City（Hardness is larger）900g into
Row infusion, and there is cloudiness, chafing dish bottom in each 195g of water-soaked food such as a mao tripe of cooking respectively, duck intestines, squid, chafing dish bottom flavorings one
Material two does not occur turbid phenomenon, and the above-mentioned water-soaked food that continues to cook of chafing dish bottom flavorings two shows to just occurring slight haze during each 660g
As the amount of selection usually not more than above-mentioned three kind water-soaked food of the usual person sponging on an aristocrat to water-soaked food, it is seen that the chafing dish of the application
Bottom material can meet that a person sponging on an aristocrat scalds the anti-haze needs of food water-soaked food.
The various regions different crowd of difference of liking according to to(for) chafing dish taste, the amount of anti-haze additive, meets following scope
Boiling hot food water-soaked food can be achieved and be not easy muddiness, the amount of citric acid-sodium citrate meets the pH of chafing dish bottom flavorings body after adding the water
Value is between 6.3~6.6, and after the amount of disodium ethylene diamine tetraacetate meets that chafing dish bottom flavorings body adds water, its mass percent exists
0.001~0.0015%, the amount of D-araboascorbic acid sodium should meet to calculate with chafing dish bottom flavorings body, its mass percent exists
0.008%~0.016%.
The above is only the preferred embodiment of the present invention, it is noted that for those skilled in the art, not
On the premise of departing from present inventive concept, several modifications and improvements can also be made, these should also be considered as the protection model of the present invention
Enclose, these effects and practical applicability for implementing all without the influence present invention.
Claims (5)
1. a kind of boiling hot food water-soaked food is not easy the chafing dish bottom flavorings of muddiness, including chafing dish bottom flavorings body, it is characterised in that：Further include mixed
The anti-haze additive in chafing dish bottom flavorings is closed, the anti-haze additive includes citric acid-sodium citrate, ethylenediamine tetra-acetic acid
Disodium and D-araboascorbic acid sodium, wherein, the amount of citric acid-sodium citrate meets the pH value of chafing dish bottom flavorings body after adding the water
Not higher than 6.6, the amount of disodium ethylene diamine tetraacetate should meet chafing dish bottom flavorings body add water after its mass percent be not less than
0.001%, the amount of D-araboascorbic acid sodium should meet to calculate with chafing dish bottom flavorings body, its mass percent is not less than 0.008%.
2. a kind of boiling hot food water-soaked food according to claim 1 is not easy the chafing dish bottom flavorings of muddiness, it is characterised in that：The lemon
The amount of lemon acid-sodium citrate meets the pH value of chafing dish bottom flavorings body after adding the water between 6.3~6.6.
3. a kind of boiling hot food water-soaked food according to claim 1 is not easy the chafing dish bottom flavorings of muddiness, it is characterised in that：The second
After the amount of edetate disodium should meet that chafing dish bottom flavorings body adds water, its mass percent is 0.001~0.0015%.
4. a kind of boiling hot food water-soaked food according to claim 1 is not easy the chafing dish bottom flavorings of muddiness, it is characterised in that：It is described
The amount of D-araboascorbic acid sodium should meet to calculate with chafing dish bottom flavorings body, its mass percent is 0.008~0.016%.
5. make the technique that a kind of boiling hot food water-soaked food as claimed in claim 1 is not easy the chafing dish bottom flavorings of muddiness, it is characterised in that：
The anti-haze additive is added and is uniformly mixed before chafing dish bottom flavorings body is packed, and the temperature of chafing dish bottom flavorings body should be less than 95
DEG C, higher than 80 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710973916.9A CN107997100A (en) | 2017-10-19 | 2017-10-19 | A kind of boiling hot food water-soaked food is not easy the chafing dish bottom flavorings and manufacture craft of muddiness |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710973916.9A CN107997100A (en) | 2017-10-19 | 2017-10-19 | A kind of boiling hot food water-soaked food is not easy the chafing dish bottom flavorings and manufacture craft of muddiness |
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| CN107997100A true CN107997100A (en) | 2018-05-08 |
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