CN113229484A - Multi-seasoning composite liquid lobster sauce seasoning and preparation process thereof - Google Patents

Multi-seasoning composite liquid lobster sauce seasoning and preparation process thereof Download PDF

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CN113229484A
CN113229484A CN202110688858.1A CN202110688858A CN113229484A CN 113229484 A CN113229484 A CN 113229484A CN 202110688858 A CN202110688858 A CN 202110688858A CN 113229484 A CN113229484 A CN 113229484A
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stirring
percent
seasoning
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setting
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王肖萍
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    • 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
    • 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
    • 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
    • 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
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2028—Carboxy compounds
    • 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
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
    • 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
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • 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
    • A23L27/82—Acid flavourants
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dispersion Chemistry (AREA)
  • Biotechnology (AREA)
  • Seasonings (AREA)

Abstract

The invention discloses a multi-seasoning composite liquid lobster sauce seasoning and a preparation process thereof, and relates to the technical field of lobster sauce preparation. In the invention: the stirring and mixing components comprise: 3 to 5 percent of chicken essence, 9 to 12 percent of monosodium glutamate, 3 to 4 percent of fresh king, 0.5 to 3 percent of food essence A, 15 to 30 percent of white granulated sugar, 0.1 to 4 percent of food essence B, 0.5 to 2 percent of sesame oil and 50 to 70 percent of edible vinegar. 0.1 to 0.2 percent of gelatin, 0.1 to 0.2 percent of xanthan gum, 0.2 to 0.3 percent of vitamin E, 0.1 to 0.2 percent of sodium diacetate and 0.05 to 0.1 percent of maltitol solution are poured into an emulsification tank in sequence. The lobster dipping sauce which is delicious in taste, uniform in texture and rich in nutrition is prepared by adopting various seasonings which are frequently eaten by people in life and carrying out preparation of the dipping sauce with rich and delicious taste.

Description

Multi-seasoning composite liquid lobster sauce seasoning and preparation process thereof
Technical Field
The invention belongs to the technical field of preparation of lobster dipping sauce, and particularly relates to a multi-seasoning compound type liquid lobster dipping sauce seasoning and a preparation process thereof.
Background
Lobster is a delicious food which is often eaten by people and is liked by many food enthusiasts of seafood and aquatic products. After the delicious lobsters are cooked, some people like to dip the lobsters for eating. The good lobsters need good dipping sauce to be eaten in a matching way, and the problem to be solved is how to prepare the lobster dipping sauce which is delicious in taste, uniform in texture and rich in nutrition.
Disclosure of Invention
The invention aims to provide a multi-seasoning compound type liquid lobster dipping sauce seasoning and a preparation process thereof, and solves the existing problems.
In order to solve the technical problems, the invention is realized by the following technical scheme:
the invention relates to a multi-seasoning compound liquid lobster sauce seasoning and a preparation process thereof, wherein the preparation process comprises the following process steps:
(1) mixing in a stirring tank
The stirring and mixing components comprise: 3 to 5 percent of chicken essence, 9 to 12 percent of monosodium glutamate, 3 to 4 percent of fresh king, 0.5 to 3 percent of food essence A, 15 to 30 percent of white granulated sugar, 0.1 to 4 percent of food essence B, 0.5 to 2 percent of sesame oil and 50 to 70 percent of edible vinegar;
② stirring and mixing operation
Firstly, pouring the chicken essence, monosodium glutamate, fresh king, food essence A, white granulated sugar, food essence B and sesame oil into a stirring tank, pouring the edible vinegar into the stirring tank, starting the stirring tank, setting corresponding stirring time and stirring temperature according to the actual specific gravity of the edible vinegar in the actual mixture in the stirring tank and the total volume of the mixture, and uniformly stirring the mixture;
(2) stirring in an emulsifying tank
Pouring the uniformly stirred mixed liquid seasoning into an emulsifying tank for continuous stirring; secondly, sequentially pouring 0.1 to 0.2 percent of gelatin, 0.1 to 0.2 percent of xanthan gum, 0.2 to 0.3 percent of vitamin E, 0.1 to 0.2 percent of sodium diacetate and 0.05 to 0.1 percent of maltitol solution into an emulsification tank; stirring the mixed liquid added in the step two, setting stirring time according to the total volume of the mixture in the emulsifying tank, and uniformly stirring the mixture;
(3) sterilizing and filling
Arranging an ultraviolet disinfection mechanism on a production line corresponding to a discharge pipe orifice of an emulsification tank, and performing ultraviolet disinfection on filling bottles and filling bags passing through the ultraviolet disinfection mechanism; secondly, performing assembly line filling at an outlet of a discharge pipe of the emulsifying tank; and thirdly, carrying out pasteurization on the filled materials.
As a preferred technical scheme of the invention, the total volume of the inner cavity of the stirring tank is set as Vo; setting the total volume of the mixed liquid to be stirred in the stirring tank to be Va; the time for mixing and stirring in the stirring tank is T. The time of mixing and stirring
Figure BDA0003125513940000021
Wherein lambda is the actual specific gravity coefficient of the edible vinegar, sigma is unit time, sigma belongs to [55, 65 ∈ ]]min。
As a preferred technical scheme of the invention, the basic proportion of the edible vinegar is Co; the ratio of the specific weight of the edible vinegar added actually is Cx, Cx>Co; the actual specific gravity coefficient of the edible vinegar
Figure BDA0003125513940000022
As a preferred technical scheme of the invention, the total volume of the inner cavity of the emulsification tank is set as Vz; setting the total volume of the mixed liquid to be stirred in the emulsifying tank as Vr; setting the mixing and stirring time of the emulsifying tank as Tr; the time of mixing and stirring
Figure BDA0003125513940000031
As a preferred embodiment of the present invention, when mixing and stirring are performed in the stirring tank, the step heating control is set as follows:
in the initial stage, the stirring temperature is set to be 25-35 ℃, and 1/2 of the temperature occupying the whole stirring time is kept, so that the rapid dissolution of a large amount of white granulated sugar is ensured;
in the second stage, the stirring temperature is set to be 70-85 ℃, and 1/4 of the whole stirring time is kept at the temperature, so that more chicken essence and monosodium glutamate are quickly dissolved;
and in the third stage, setting the stirring temperature to be 15-25 ℃, keeping 1/4 the temperature of which occupies the whole stirring time, stirring a small amount of precipitated crystals caused by temperature reduction, and dissolving again.
The invention has the following beneficial effects:
1. the lobster dipping sauce which is delicious in taste, uniform in texture and rich in nutrition is prepared by adopting various seasonings which are frequently eaten by people in life, so that the lobster dipping sauce is suitable for the taste of the public;
2. according to the invention, sectional heating and cooling control is carried out in the mixing and stirring process of the original ingredients of the dipping material, so that the efficient dissolution of the mixed ingredients is ensured under the condition of low energy consumption, and the uniform quality and the working procedure efficiency of the mixing are improved;
3. the invention sets the specific gravity coefficient of the edible vinegar containing a large amount of water, analyzes and calculates the mixing and stirring time, ensures the efficient stirring and dissolving efficiency and reduces unnecessary excessive stirring operation.
Of course, it is not necessary for any product in which the invention is practiced to achieve all of the above-described advantages at the same time.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a schematic diagram of a process flow for preparing the multi-seasoning compound type liquid lobster dipping sauce seasoning.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example one
The invention relates to a multi-seasoning composite liquid lobster sauce seasoning and a preparation process thereof, and particularly relates to the following contents:
(1) firstly, 3 to 5 percent of Taitai brand chicken essence, 9 to 12 percent of chrysanthemum brand monosodium glutamate, 3 to 4 percent of Jiahe brand fresh king, 0.5 to 3 percent of West lake brand food essence, 2206 pork-flavor powder essence, 15 to 30 percent of white granulated sugar, 0.1 to 4 percent of West lake food essence, 2203 pork essence and 0.5 to 2 percent of sesame oil are placed in a stirring tank, 50 to 70 percent of edible vinegar is poured into the stirring tank for stirring, and auxiliary heating is synchronously carried out, wherein the stirring time is 20 minutes;
(2) pouring the stirred liquid seasoning into an emulsifying tank for continuous stirring, and then sequentially pouring 0.1-0.2% of cassia gum, 0.1-0.2% of xanthan gum, 0.2-0.3% of vitamin E, 0.1-0.2% of sodium diacetate and 0.05-0.1% of maltitol solution, wherein the stirring time is 40 minutes;
(3) filling the stirred materials;
(4) pasteurizing the filled semi-finished product;
(5) and (5) sleeving a label and marking the date.
Example two
The invention relates to a preparation process of a multi-seasoning compound type liquid lobster sauce seasoning, and particularly relates to the following contents:
(1) firstly, 3 to 4 percent of Taitai brand chicken essence, 8 to 12 percent of chrysanthemum brand monosodium glutamate, 4 to 5 percent of Jiahe brand fresh king, 0.1 to 4 percent of West lake brand food essence, the type of which is 2206 pork-flavor powder essence, 15 to 25 percent of white granulated sugar, 0.5 to 3 percent of West lake brand food essence, the type of which is 2203 pork essence, and 0.5 to 2 percent of sesame oil are placed in a stirring tank, 50 to 65 percent of edible vinegar is poured into the stirring tank for stirring, and auxiliary heating is synchronously carried out, wherein the stirring time is 25 minutes;
(2) pouring the stirred liquid seasoning into an emulsifying tank for continuous stirring, and then sequentially pouring 0.1-0.2% of cassia gum, 0.1-0.2% of xanthan gum, 0.2-0.3% of vitamin E, 0.1-0.2% of sodium diacetate and 0.05-0.1% of maltitol solution for 45 minutes;
(3) filling the stirred materials;
(4) pasteurizing the filled semi-finished product;
(5) and (5) sleeving a label and marking the date.
In the description herein, references to the terms "embodiment" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims (5)

1. A multi-seasoning compound liquid lobster sauce seasoning and a preparation process thereof are characterized by comprising the following process steps:
(1) mixing in a stirring tank
The stirring and mixing components comprise: 3 to 5 percent of chicken essence, 9 to 12 percent of monosodium glutamate, 3 to 4 percent of fresh king, 0.5 to 3 percent of food essence A, 15 to 30 percent of white granulated sugar, 0.1 to 4 percent of food essence B, 0.5 to 2 percent of sesame oil and 50 to 70 percent of edible vinegar;
② stirring and mixing operation
Firstly, pouring the chicken essence, monosodium glutamate, fresh king, food essence A, white granulated sugar, food essence B and sesame oil into a stirring tank, pouring the edible vinegar into the stirring tank, starting the stirring tank, setting corresponding stirring time and stirring temperature according to the actual specific gravity of the edible vinegar in the actual mixture in the stirring tank and the total volume of the mixture, and uniformly stirring the mixture;
(2) stirring in an emulsifying tank
Pouring the uniformly stirred mixed liquid seasoning into an emulsifying tank for continuous stirring;
secondly, sequentially pouring 0.1 to 0.2 percent of gelatin, 0.1 to 0.2 percent of xanthan gum, 0.2 to 0.3 percent of vitamin E, 0.1 to 0.2 percent of sodium diacetate and 0.05 to 0.1 percent of maltitol solution into an emulsification tank;
stirring the mixed liquid added in the step two, setting stirring time according to the total volume of the mixture in the emulsifying tank, and uniformly stirring the mixture;
(3) sterilizing and filling
Arranging an ultraviolet disinfection mechanism on a production line corresponding to a discharge pipe orifice of an emulsification tank, and performing ultraviolet disinfection on filling bottles and filling bags passing through the ultraviolet disinfection mechanism;
secondly, performing assembly line filling at an outlet of a discharge pipe of the emulsifying tank;
and thirdly, carrying out pasteurization on the filled materials.
2. The multi-seasoning compound type liquid lobster sauce seasoning and the preparation process thereof according to claim 1, wherein the seasoning comprises the following components in percentage by weight:
setting the total volume of the inner cavity of the stirring tank as Vo;
setting the total volume of the mixed liquid to be stirred in the stirring tank to be Va;
setting the mixing time of the stirring tank as T;
the time of mixing and stirring
Figure FDA0003125513930000021
Wherein lambda is the actual specific gravity coefficient of the edible vinegar, sigma is unit time, sigma belongs to [55, 65 ∈ ]]min。
3. The multi-seasoning compound type liquid lobster sauce seasoning and the preparation process thereof according to claim 2, wherein the seasoning comprises the following components in percentage by weight:
setting the basic proportion of the edible vinegar as Co;
setting the proportion of the edible vinegar actually added as Cx, wherein Cx is larger than Co;
the actual specific gravity coefficient of the edible vinegar
Figure FDA0003125513930000022
4. The multi-seasoning compound type liquid lobster sauce seasoning and the preparation process thereof according to claim 1, wherein the seasoning comprises the following components in percentage by weight:
setting the total volume of an inner cavity of the emulsification tank as Vz;
setting the total volume of the mixed liquid to be stirred in the emulsifying tank as Vr;
setting the mixing and stirring time of the emulsifying tank as Tr;
the time of mixing and stirring
Figure FDA0003125513930000023
5. The multi-seasoning compound type liquid lobster sauce seasoning and the preparation process thereof according to claim 1, wherein the seasoning comprises the following components in percentage by weight:
when mixing and stirring are carried out in the stirring tank, the segmented heating control is set as follows:
in the initial stage, setting the stirring temperature to be 25-35 ℃, and maintaining 1/2 the temperature of which occupies the whole stirring time;
in the second stage, setting the stirring temperature to be 70-85 ℃, and maintaining 1/4 the temperature of which occupies the whole stirring time;
in the third stage, the stirring temperature is set to 15-25 ℃, and the temperature is maintained for 1/4 of the whole stirring time.
CN202110688858.1A 2021-06-21 2021-06-21 Multi-seasoning composite liquid lobster sauce seasoning and preparation process thereof Pending CN113229484A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105212165A (en) * 2015-08-26 2016-01-06 颐海（中国）食品有限公司 A kind of sweet-smelling less salt dips in material and preparation method thereof
CN105725155A (en) * 2016-02-19 2016-07-06 上海应用技术学院 Seafood condiment sauce and preparing method thereof
CN109393419A (en) * 2018-12-14 2019-03-01 曹列文 A kind of steamed crab condiment and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105212165A (en) * 2015-08-26 2016-01-06 颐海（中国）食品有限公司 A kind of sweet-smelling less salt dips in material and preparation method thereof
CN105725155A (en) * 2016-02-19 2016-07-06 上海应用技术学院 Seafood condiment sauce and preparing method thereof
CN109393419A (en) * 2018-12-14 2019-03-01 曹列文 A kind of steamed crab condiment and preparation method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
中国食品添加剂和配料协会，: "《食品添加剂手册》", 30 September 2012, 中国轻工业出版社， *
高彦祥，: "《食品添加剂》", 31 July 2019, 中国轻工业出版社， *

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