Instant noodle with soybean paste

A technology of instant noodles and fried sauce, applied in food preparation, food science, application, etc., to achieve the effect of fast-paced life

Inactive Publication Date: 2010-11-03
郝青林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the northern region, Zhajiangmian has always been loved by most people, but it has 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: 80~120 grams of instant noodle pieces produced by conventional methods, 12~20 grams of seasonings, the seasonings are packaged in pouches, and placed in large bags simultaneously with the instant noodles pieces; the seasonings are made up of the following raw materials in parts by weight: 145 parts of yellow sauce, 70 parts of sweet noodle sauce, 14 parts of onion, 14 parts of ginger, 14 parts of garlic, 6 parts of salt, 48 parts of cooking oil, 6 parts of chicken essence, 6 parts of monosodium glutamate, 9 parts of soy sauce, and 145 parts of minced meat. The preparation method of the seasoning is: a. chop the green onion, ginger and garlic for later use; b. heat the cooking oil in a pot, add the minced meat and stir-fry until the color changes; c. add the onion, ginger and garlic; and chicken essence, monosodium glutamate, salt and soy sauce ; d Add yellow sauce and sweet noodle sauce to boil to make fried sauce and cool it down; e adopt mechanized vacuum...

Embodiment 2

[0013] Embodiment 2: 80~120 grams of instant noodle pieces produced by conventional methods, 12~20 grams of seasonings, the seasonings are packaged in small bags, and placed in large bags together with the instant noodles pieces; 80 parts of sweet noodle sauce, 16 parts of onion, 16 parts of ginger, 16 parts of garlic, 9 parts of salt, 52 parts of cooking oil, 9 parts of chicken essence, 9 parts of monosodium glutamate, 12 parts of soy sauce, and 155 parts of minced meat. The preparation method of the seasoning is: a. chop the green onion, ginger and garlic for later use; b. heat the cooking oil in a pot, add the minced meat and stir-fry until the color changes; c. add the onion, ginger and garlic; and chicken essence, monosodium glutamate, salt and soy sauce ; d Add yellow sauce and sweet noodle sauce to boil to make fried sauce and cool it down; e adopt mechanized vacuum packaging.

Embodiment 3

[0014] Embodiment 3: 80~120 grams of instant noodle pieces produced by conventional methods, 12~20 grams of seasonings, the seasonings are packaged in small bags, and placed in large bags together with the instant noodles pieces; the seasonings are made up of the raw materials of the following parts by weight: 75 parts of sweet noodle sauce, 15 parts of onion, 12 parts of ginger, 12 parts of garlic, 7 parts of salt, 50 parts of cooking oil, 7 parts of chicken essence, 7 parts of monosodium glutamate, 10 parts of soy sauce, and 150 parts of minced meat. The preparation method of the seasoning is: a. chop the green onion, ginger and garlic for later use; b. heat the cooking oil in a pot, add the minced meat and stir-fry until the color changes; c. add the onion, ginger and garlic; and chicken essence, monosodium glutamate, salt and soy sauce ; d Add yellow sauce and sweet noodle sauce to boil to make fried sauce and cool it down; e adopt mechanized vacuum packaging. Vegetable pa...

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PUM

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Abstract

The present invention provides instant noodles with soybean paste, relating to fast food noodle, comprising 80-120g of cooked flour block, which is produced by the routine method, and12-20g of seasoning, which is packed by small bags, comprising the following materials: salted and fermented soya paste, sweet fermented flour paste, scallion, ginger, garlic, salt, edible oil, chicken extract, monosodium glutamate, soy sauce, mince meat. The preparing method of the seasoning includes following steps: a. cutting scallion, ginger and garlic for use; b. placing edible oil in a pot, then heating thepot, adding mince meat, frying to discolor; c. adding scallion, ginger, garlic, chicken extract, monosodium glutamate, salt, soy sauce; d. boiling to soybean paste after adding salted and fermented soya paste, sweet fermented flour paste, and cooling; e. employing mechanized vacuum package. The invention has notable effects of durable paste flavoring, good taste. The instant noodles with soybean paste are eaten in the soaking condition of boiled water, not only meets the need of quick space of life, but also meets the need of tasting instant noodles with soybean paste.

Description

Technical field: [0001] The invention relates to instant noodles, in particular to instant noodles with fried sauce. Background technique: [0002] In the northern region, fried noodles have always been loved by most people, but they have not yet entered the homes of ordinary people in the form of fast food. Invention content: [0003] The purpose of the present invention is to provide a kind of instant noodle with fried sauce, which can be eaten conveniently and quickly, so as to meet people's demand for fast-paced life and delicious taste. [0004] The object of the present invention is achieved through the following scheme: fried noodles, which are characterized in that: 80-120 grams of cooked powder blocks using conventional methods, 12-20 grams of seasoning, the seasoning is packaged in a small bag, and consists of the following raw materials in parts by weight : 120-180 parts of yellow sauce, 50-100 parts of sweet noodle sauce, 10-20 parts of onion, 10-20 parts of g...

Claims

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Application Information

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