Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof

A production method and instant noodle technology, applied in the fields of application, food preparation, food science, etc., can solve problems such as not being able to meet consumers' eating needs, and achieve the effects of good health, simple production process, and cost reduction

Active Publication Date: 2014-01-29
SICHUAN JIUJIUAI FOOD
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, when the seasoning bag made with the fried instant noodle seasoning bag processing technology and formula is used for the seasoning of non-fried multigrain instant noodle cakes, the taste of the soup is often acceptable, but the noodles are tasteless, which cannot meet the edible needs of consumers

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A miscellaneous sauce seasoning packet suitable for non-fried multigrain instant noodles, which includes a sauce packet and a powder packet, the raw materials of the sauce packet include the following components, and the weight ratio of each component is: new meat 15, palm oil 24. Refined butter 15, sesame oil 2.5, soybean paste 10, soy sauce 8.7, ginger 3.0, fresh garlic 2.0, shallot 2.5, pepper 5.0, white sugar 8.11, pepper 0.14, food additives: monosodium glutamate 3.5, citric acid fatty acid glyceride 0.15, capsanthin 0.1, glyceryl monostearate 0.1, sodium carboxymethylcellulose 0.1 and 5′-flavored nucleotide disodium 0.1;

[0021] The raw materials of the powder package include the following components, and the weight ratio of each component is: edible salt 49.2, monosodium glutamate 18, white sugar 9.2, chili powder 4.0, ginger powder 3.0, garlic powder 2.5, yeast powder 3.0, ginger powder 2.5, onion powder 2.0, maltodextrin 2.8, pure chicken powder 6.3;

[0022]...

Embodiment 2

[0029] A miscellaneous sauce seasoning bag suitable for non-fried multigrain instant noodles, which includes a sauce bag and a powder bag, and the raw materials of the sauce bag include the following components, and the weight ratio of each component is: new meat 21, palm oil 36. Refined butter 4.5, sesame oil 1.0, soybean paste 4.5, soy sauce 9.8, ginger 2.0, fresh garlic 1.0, shallot 3.5, pepper 3.6, white sugar 7.0, pepper 0.1, food additives: monosodium glutamate 3.35, citric acid fatty acid glycerides 0.11, capsanthin 0.1, glyceryl monostearate 0.1, sodium carboxymethylcellulose 0.1 and 5′-flavored nucleotide disodium 0.1;

[0030] The raw materials of the powder package include the following components, and the weight ratio of each component is: edible salt 59, monosodium glutamate 19.2, white sugar 5.2, chili powder 3.0, ginger powder 2.0, garlic powder 2.0, yeast powder 2.0, ginger powder 2.1, onion powder 1.0, maltodextrin 1.8, pure chicken powder 0.3;

[0031] The r...

Embodiment 3

[0038] A miscellaneous sauce seasoning bag suitable for non-fried multigrain instant noodles, which includes a sauce bag and a powder bag, and the raw materials of the sauce bag include the following components, and the weight ratio of each component is: new meat 18, palm oil 30. Refined butter 10, sesame oil 2, soybean paste 8, soy sauce 9, ginger 4.0, fresh garlic 3.0, shallot 3.5, pepper 4.0, white sugar 8.0, pepper 0.2, food additives: monosodium glutamate 3.5, citric acid fatty acid glycerides 0.1, capsanthin 0.1, glyceryl monostearate 0.1, sodium carboxymethylcellulose 0.1 and 5'-flavored nucleotide disodium 0.1;

[0039] The raw materials of the powder package include the following components, and the weight ratio of each component is: edible salt 59, monosodium glutamate 19.2, white sugar 8, chili powder 5.0, ginger powder 4.0, garlic powder 3, yeast powder 4.0, ginger powder 2.2, onion powder 3.0, maltodextrin 2.0, pure chicken powder 6;

[0040] The raw material of ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: fresh meat, palm oil, refined butter, sesame oil, soybean paste, soy sauce, old ginger, fresh garlic, shallot, chili pepper, white granulated sugar, pepper powder, and food additives. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar, chili pepper powder, ginger powder, garlic powder, yeast powder, ginger powder, onion powder, maltodextrin, and pure chicken powder. A dried vegetable packet comprises the raw materials of: Chinese cabbage, caraway, and celery. The seasoning packet has the advantages that: nutrients in pork and fresh vegetables are converted into amino acids which are easy to absorb by human bodies, such that the seasoning packet is beneficial for human health. The color, fragrance, and taste are good. The production method is simple and is easy to command; the technology is mature; and the method provided by the invention is suitable for popularization.

Description

technical field [0001] The invention relates to the technical field of condiments for instant noodles, in particular to a miscellaneous sauce seasoning bag suitable for non-fried miscellaneous grain instant noodles and a production method thereof. Background technique [0002] As the saying goes: "Food is the most important thing for the people, and taste is the first food", which also means the status of condiments in the diet of our people. Seasoning is not only one of the characteristics to measure the quality of Chinese and foreign delicacies, but also an important symbol to evaluate the quality of instant noodles. Now the competition of instant noodles has changed from the simple price competition in the past to the quality competition of condiments. Condiments with characteristics, aftertaste and aftertaste will seize the largest share of the instant noodle market. [0003] Miscellaneous sauce is usually used as an auxiliary seasoning for staple foods such as pasta, a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/22A23L27/60A23L27/00
Inventor 严俊波康建平林小川黄静褚翠蓉谢文渊陈蓉
Owner SICHUAN JIUJIUAI FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com