METHOD FOR PRODUCING ANTI-BROWNING SEASONING SOURCE FOR COLD JELLYFISH SALAD AND ANTI-BROWNING SEASONING SOURCE FOR COLD JELLYFISH SALAD

摘要

PURPOSE: Jellyfish cold dish sauce and a producing method thereof are provided to maintain the browning prevention function of the sauce for the predetermined time by mixing D-sorbitol liquid, L-ascorbic acid, citric acid, fermented vinegar, and sodium hydrogen sulfite. CONSTITUTION: A producing method of jellyfish cold dish sauce comprises the following steps: heating 15-30wt% of purified water at 40-50 deg C, and adding 5-15wt% of mustard powder and 0.1-1wt% of turmeric powder into the water before stirring the mixture for 15-30 minutes; cooling the mixture at 15-35 deg C; blenching 1-3wt% of garlic in 80-95 deg C purified water for 10-20 seconds; dehydrating and chopping the garlic; and mixing the chopped garlic with 25-45wt% of D-sorbitol liquid, 5-10wt% of seasoning liquid, 3-6wt% of refined salt, 0.05-1wt% of xanthan gum, 0.1-1wt% of carboxylmethyl cellulose sodium, 0.1-1wt% of monosodium l-glutamate, 0.01-0.5wt% of sodium inosinate, 0.01-0.5wt% of sodium guanylate, 0.01-0.05wt% of stevioside, 0.001-0.01wt% of L-ascorbic acid, 0.5-2wt% of citric acid, 15-25wt% of fermented vinegar, 0.0015wt% of sodium hydrogen sulfite, and 0.5-5wt% of alcohol.