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Dandan instant noodle

A technology of instant noodles and salt, which is applied in the production field of Dandan instant noodles

Inactive Publication Date: 2009-01-07
郝青林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, Dandan noodles have not yet entered the homes of ordinary people in the form of fast food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: 90 grams of instant noodle pieces produced by conventional methods (such as frying, drying after cooking, etc.), 14 grams of seasonings, and the seasonings are packaged in pouches, and are placed in large bags simultaneously with the instant noodle pieces; wherein the seasonings are composed of A, B is composed of two bags, each accounting for half of the weight; the composition and production of the seasoning are as follows: A bag is composed of the following raw materials in parts by weight: 9 parts of pepper, 48 parts of pepper, 9 parts of pepper, 28 parts of soy sauce, 9 parts of vinegar, 14 parts of chicken essence 9 parts of monosodium glutamate, 27 parts of bean sprouts, 19 parts of sesame oil, 4 parts of table salt; B bag is composed of the following raw materials in parts by weight: 9 parts of green onion, 9 parts of ginger, 9 parts of garlic, 48 parts of red oil watercress, 165 parts of edible oil 145 servings of minced meat, 6 servings of salt. ...

Embodiment 2

[0013] Embodiment 2: adopt conventional method to produce 120 grams of instant noodle pieces, 20 grams of condiments, condiments are packaged in pouches, and placed in large bags simultaneously with the instant noodle pieces; wherein, the condiments are made up of two bags of A and B, each accounting for half of the weight; The composition and production of the seasoning are as follows: A bag is composed of the following raw materials in parts by weight: 5.5 parts of pepper, 26 parts of pepper, 5.5 parts of pepper, 32 parts of soy sauce, 11 parts of vinegar, 16 parts of chicken essence, 11 parts of monosodium glutamate, 33 parts of sprouts, 21 parts of sesame oil, 5 parts of table salt; B bag is composed of the following raw materials in parts by weight: 5.5 parts of pepper, 26 parts of pepper, 5.5 parts of pepper, 11 parts of green onion, 11 parts of ginger, 11 parts of garlic, 52 parts of red oil watercress, cooking oil 185 parts, 155 parts of minced meat, 5 parts of salt. T...

Embodiment 3

[0014] Embodiment 3: adopt conventional method to produce 100 grams of instant noodle pieces, 20 grams of condiments, condiments are packaged in pouches, and are placed in large bags simultaneously with the instant noodle pieces; wherein, the condiments are made up of two bags of A and B, and the A bag accounts for 30% of the condiment weight. 40% to 60%, the B bag accounts for 60% to 40% of the weight of the seasoning; in addition, there is also a vegetable bag containing 10 to 15 grams of dehydrated vegetables. The composition and production of the seasoning are as follows: A bag is composed of the following raw materials in parts by weight: 10 parts of pepper, 50 parts of pepper, 10 parts of pepper, 30 parts of soy sauce, 10 parts of vinegar, 15 parts of chicken essence, 10 parts of monosodium glutamate, 30 parts of sprouts, 20 parts of sesame oil, 5 parts of salt; B bag is composed of the following raw materials in parts by weight: 10 parts of green onion, 10 parts of ginge...

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PUM

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Abstract

The present invention provides Sichuan flavor instant noodle, relating to fast food noodle, comprising 80-120g of instant noodle block, which is produced by the routine method, and12-20g of flavoring; wherein, the flavoring is composed of bags A and B; the bag A comprises following materials: Chinese prickly ash, chili, pepper, soy sauce, vinegar, chicken extract, monosodium glutamate, sprout, sesame oil; the bag B comprises following materials: scallion, ginger, garlic, bean sauce in red oil, edible oil, mince meat. The preparing method of the flavoring includes following steps: a. processing Chinese prickly ash, ginger and pepper to powder, fully mixing the materials in the bag A, vacuum packaging to the bag A; b. mashing scallion, ginger and garlic; then adding edible oil in a hot pot, adding mince meat, then adding bean sauce in red oil after frying mince meat to discolor, adding scallion, ginger, garlic, salt in a minute, processing to mince meat in red oil before taking out of pot, vacuum packaging to the bag B. The invention has advantages of moderate hot sense, refreshment and tasty; the Sichuan flavor instant noodle can be eaten in the soaking condition by the boiled water, not only meets the need of quick space of life, but also meets the need of tasting Sichuan flavor instant noodle.

Description

Technical field: [0001] The invention relates to instant noodles, in particular to the production of Dandan instant noodles. Background technique: [0002] Dandan noodles are a famous Chengdu snack. Noodles are rolled out of flour, boiled and topped with stir-fried minced pork. The finished noodles are thin, the marinade is crispy, fresh and slightly spicy, with a tangy aroma and very tasty. This dish is widely spread in Sichuan and is often served as a banquet snack. The seasoning materials are usually: pea sprouts, sesame paste, soy sauce, balsamic vinegar, red oil, chicken broth, chili, monosodium glutamate, mashed garlic, green onion, pepper and so on. Put the above seasonings into several small bowls, add a small amount of broth to each bowl, and pick the noodles into the bowls after the noodles are cooked. [0003] However, Dandan noodles have not yet entered the homes of ordinary people in the form of fast food. Invention content: [0004] The purpose of the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/22A23L1/40A23L7/113A23L23/10A23L27/00
Inventor 郝青林
Owner 郝青林
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