| 摘要 |
PURPOSE:To provide a new type low pH seasoning paste capable of being utilized with the sense of a vegetable paste. CONSTITUTION:The softened low temperature seasoning paste is produced by using a cream cheese as a main raw material in an amount of 20-50wt.% based on the whole amount of the seasoning paste, adding an organic acid to adjust the pH of the seasoning paste to 3.7-4.2, adding garlic, adding mayonnaise as a sub-raw material, adding thyme and Laurus nobilis L. leave in sizes of 0.1-5mm, charging the produced paste into a container such as a tube permitting to squeeze out the paste, and subsequently subjecting the container to a low temperature heating sterilization treatment. The softened low pH new type seasoning paste surely prevents the characteristic oily flavor of the cream cheese and the smell of fermented milk, sufficiently employs the delicate flavors of the natural herbs, enables the harmonization of the flavor of the garlic to improve the balance of the whole flavors, can be utilized with the sense of a vegetable paste, and can be squeezed out from the container such as the tube which can be distributed at the ordinary temperature. |
