Hotpot noodles soup seasoning, processing technique and application thereof

A seasoning and soup noodle technology, applied in the fields of application, food preparation, food science, etc., to achieve the effect of prolonging the storage time

Inactive Publication Date: 2012-06-06
SICHUAN BAI JIA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Hot pot for catering and hot pot bases sold in shopping malls are not the most convenient. Hot pot in restaurants requires consumers to go out of the house, and hot pot bases sold in shopping malls need to be processed later after purchase by consumers. The consumption is limited by time and place

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1 100 boxes of instant hot pot noodle soup in this example, consisting of the following components by weight: 6000g of non-fried noodles, 1500g of sauce, 600g of powder, and 300g of dehydrated vegetables.

[0030] The ingredients in the sauce are: 150g of palm oil, 600g of butter, 75g of watercress, 30g of ginger, 105g of tempeh, 45g of edible salt, 90g of spices, 120g of beef extract, 180g of dried chili, 30g of soaked chili, and 75g of Chinese prickly ash; The spices are composed of grass fruit 14g, cumin 9g, clove 5g, amomum 14g, kaempferen 9g, cinnamon 9g, star anise 8g, bay leaf 12g, comfrey 5g, white cardamom 5g; each component in the powder is composed of: salt 387g , MSG 121g, I+G 7g, white sugar 2.5g, beef powder 7g, yeast extract 38g, pepper powder 2.5g, pepper powder 35g;

[0031] The components in the dehydrated vegetables are as follows: 15g of dehydrated shallots, 105g of dehydrated cabbage, and 180g of dehydrated coriander. The above-mentioned be...

Embodiment 2

[0044] 100 boxes of the instant hot pot noodle soup of this embodiment consist of the following components by weight: 9000g of non-fried noodles, 2400g of sauce, 1000g of powder, and 800g of dehydrated vegetables.

[0045] The composition of each component in the instant hot pot noodle soup seasoning sauce of this embodiment is: 450g of palm oil, 540g of butter, 600g of watercress, 210g of ginger, 30g of tempeh, 150g of edible salt, 45g of spices, 45g of beef extract, and 60g of dried chili , pickled pepper 240g, pepper 30g;

[0046] The spices are composed of the following components in parts by weight: tsaoko 7g, cumin 5g, clove 2g, amomum 7g, kaempferum 5g, cinnamon 4g, star anise 4g, bay leaf 6g, comfrey 3g, white cardamom 2g;

[0047] The composition of each component in the instant hot pot noodle soup seasoning powder of the present embodiment is: salt 637g, monosodium glutamate 137g, I+G 3g, pepper powder 38g, Chinese prickly ash powder 10g, white granulated sugar 37g, ...

Embodiment 3

[0050] Example 3 100 boxes of instant hot pot noodle soup in this example, consisting of the following components by weight: 7500g of non-fried noodles, 2000g of sauce, 800g of powder, and 500g of dehydrated vegetables.

[0051] The composition of each component in the instant hot pot noodle soup seasoning sauce of this embodiment is: 316g of palm oil, 526g of butter, 211g of watercress, 158g of ginger, 184g of tempeh, 132g of edible salt, 105g of spices, 79g of beef extract, 158g of dried chili , pickled pepper 79g, pepper 52g.

[0052] The spices are composed of the following components in parts by weight: tsaoko 17g, cumin 11g, cloves 6g, amomum 17g, kaempferum 11g, cinnamon 11g, star anise 9g, bay leaf 13g, comfrey 5g, white cardamom 5g.

[0053] The composition of each component in the present embodiment instant hot pot noodle soup seasoning powder is: salt 560g, monosodium glutamate 136g, I+G 5g, pepper powder 12g, Chinese prickly ash powder 13g, white granulated sugar 1...

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PUM

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Abstract

This invention discloses a hotpot noodles soup seasoning, processing technique and application thereof, belonging to the technical field of the noodle food processing. The weight proportion of the sauce, the powder material and the dehydrated vegetable in the hotpot noodles soup seasoning is 15-24:6-10:3-8, wherein the constitutes and the weight part of the sauce is: 10-25 parts of palm oil, 10-40parts of beef tallow, 5-20 parts of broad bean, 2-7 parts of ginger, 1-7 parts of fermented blank bean, 3-5 parts of edible salt, 0.5-6 parts of spice, 0.5-8 parts of beef extractive, 2-12 parts of dry red pepper, 2-8 parts of pickling pepper, 0.5-5 parts of wild pepper. The instant hotpot noodles soup made by the seasoning of this invention takes the authentic noodles with the hotpot flavor to the people after boiling while staying at home.

Description

technical field [0001] The invention discloses a noodle seasoning for hot pot soup, its processing technology and application, and belongs to the technical field of noodle food processing. Background technique [0002] Hot pot is a traditional food category in Sichuan. Hot pot noodle soup is a very popular way of eating in many places in Sichuan and Chongqing recently. After eating hot pot, add noodles to the hot pot soup for cooking. The noodles are tasty and fragrant Spicy and delicious. Hot pot for catering and hot pot bases sold in shopping malls are not the most convenient. Hot pot in restaurants requires consumers to go out of the house, and hot pot bases sold in shopping malls need to be processed after purchase by consumers. The consumption is limited by time and place. . How to enable consumers to eat authentic hot pot noodle soup most conveniently is a problem that needs to be solved in the transformation of catering to industrialization. Contents of the invent...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L27/00
Inventor 钟智超
Owner SICHUAN BAI JIA FOOD CO LTD
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