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Instant vegetable broth seasoning-packet and instant noodles vegetable broth seasoning-packet and process method thereof

A technology for instant noodles and vegetables, applied in the fields of dehydration preservation of fruits/vegetables, food preparation, food science, etc., can solve problems affecting human health, etc., and achieve the effect of complete color, fragrance and taste

Inactive Publication Date: 2009-04-29
陈中红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, instant noodles, as a convenient and fast food, are eaten by more and more people. Most of the ingredients in the fried instant noodles on the market use monosodium glutamate, additives, pigments, etc. to achieve the purpose of color, aroma and taste. The composition of this seasoning is just a simple combination of several seasonings. The prepared seasoning contains a lot of monosodium glutamate and various additives. Eating too much will affect human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] First of all, fresh and clean spinach, tomato and green onion are selected, then blanched, cut into shape, and then dehydrated by drying equipment or freeze-drying equipment, the processed spinach and green onion are respectively ground into powder, and the tomato is prepared into Dehydrate tomato granules, then take 4g of spinach powder, 2.6g of green onion powder, 3.5g of tomato granules and 1.6g of salt, mix them into individual packages through a multi-material packaging machine, and finally pack the noodle cakes with the prepared condiment package Form a finished product.

Embodiment 2

[0015] First of all, fresh and clean carrots, tomatoes and ginger are selected, then blanched, cut into shapes, and then dehydrated by drying equipment or freeze-drying equipment, the processed carrots and ginger are respectively ground into powder, and the tomatoes are prepared into Dehydrated tomato granules, then take 2.5g of carrot powder, 0.5g of ginger powder, 1g of tomato granules and 0.3g of soy sauce powder and mix them into individual packages through a multi-material packaging machine. together to form the finished product.

Embodiment 3

[0017] First, fresh and clean tomatoes, carrots, ginger and garlic are selected, blanched, cut into shapes, and then dehydrated by drying equipment or freeze-drying equipment, and the processed tomatoes, ginger and garlic are separately ground into powder , carrots are prepared into dehydrated carrot pieces, then take 6g of tomato powder, 5.8g of carrot pieces, 2.4g of ginger powder, 2.4g of garlic powder and 3g of salt, mix them, and make them into independent packaging through a multi-material packaging machine, and finally put the dough cake with The prepared seasoning packets are packaged together to form a finished product.

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PUM

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Abstract

The invention discloses a instant vegetable soup bag and a instant noodle vegetable soup bag, comprising following raw materials: one or more of the following natural flavors: dehydrated vegetable powder, dehydrated natural flavor powder, salt, sauce powder, salty sauce powder and the like, dehydrated vegetable block or grain. Fresh vegetables are dehydrated to be mixed with dehydrated natural flavor powder; then dehydrated vegetable block or grain and one or more of the following natural flavors: dehydrated vegetable powder, dehydrated natural flavor powder, salt, sauce powder, salty sauce powder and the like, are added and mixed with the mixture together. The dehydrated vegetables improve the concentration, color and mouthfeel of soup base; the dehydrated vegetable block or grain improves the apparent color and mouthfeel of seasoning matter and is practical; many vegetables increase the nutrition; the aided seasoning matter soup bag has no oil, monosodium glutamate and various of additives, which keeps the original nutrient content of vegetables and the delicate flavour of natural vegetables, and has the color, flavor and taste of seasoning matter. The soup bag can be used as instant dosage and instant soup. The invention is environment-friendly and health-care.

Description

technical field [0001] The invention relates to a condiment and a processing method, in particular to an instant vegetable soup bag and instant noodle vegetable soup bag and a processing method. Background technique [0002] At present, instant noodles, as a convenient and fast food, are eaten by more and more people. Most of the ingredients in the fried instant noodles on the market use monosodium glutamate, additives, pigments, etc. to achieve the purpose of color, aroma and taste. The composition of this seasoning is just a simple combination of several seasonings. The prepared seasoning contains a large amount of monosodium glutamate and various additives, and eating too much will affect human health. Contents of the invention [0003] The purpose of the present invention is to address the above deficiencies, to provide a kind of instant vegetable soup bag and instant noodle vegetable soup bag without monosodium glutamate and spices with fresh vegetables mixed together...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23B7/02A23L1/221A23L19/00A23L27/10
Inventor 陈中红
Owner 陈中红
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