Seasoning sauce
A technology for seasoning sauce and tomato sauce, applied in the field of seasoning sauce, can solve the problems of low price, restricting the expansion of consumer demand for value-added benefits, etc., and achieve the effect of pure color and luster.
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Embodiment 1
[0017] Take high-quality tomato paste with bright red color and 28% to 30% soluble solids as the main ingredient;
[0018] Wash and chop the dried chilies for later use;
[0019] Preparation: Take 70 parts by weight of tomato sauce, 12 parts by weight of modified starch, 10 parts by weight of soybean fiber, 5 parts by weight of maltose and 3 parts by weight of dried chili, and mix them evenly to obtain the seasoning sauce of the present invention. It can then be sterilized and packaged.
Embodiment 2
[0021] Take high-quality tomato paste with bright red color and 28% to 30% soluble solids as the main ingredient;
[0022] Wash and chop the dried chilies for later use;
[0023] Preparation: Take 60 parts by weight of tomato sauce, 16 parts by weight of modified starch, 12 parts by weight of soybean fiber, 6 parts by weight of maltose and 6 parts by weight of dried chili, and mix them evenly to obtain the seasoning sauce of the present invention. It can then be sterilized and packaged.
Embodiment 3
[0025] Take high-quality tomato paste with bright red color and 28% to 30% soluble solids as the main ingredient;
[0026] Wash and chop the dried chilies for later use;
[0027] Preparation: Take 80 parts by weight of tomato paste, 6 parts by weight of modified starch, 8 parts by weight of soybean fiber, 4 parts by weight of maltose and 2 parts by weight of dried chili, and mix them evenly to obtain the seasoning sauce of the present invention.
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