Stewed chicken with mushroom seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof

A technology for stewed chicken with mushrooms and instant noodles, which is applied in the fields of application, food preparation, food science, etc., can solve problems such as the inability to meet consumers' edible needs, and achieve the effects of obvious product style, rich nutrition, and easy absorption by the human body.

Active Publication Date: 2013-01-02
SICHUAN JIUJIUAI FOOD
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  • 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

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A stewed chicken seasoning bag with mushrooms 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:

[0041] chicken paste 10,

[0042] Shiitake Mushroom Extract 10,

[0043] chicken fat 20,

[0044] palm oil 30,

[0045] ginger 7,

[0046] Shallots 7,

[0047] garlic 7,

[0048] Soy sauce 6.5,

[0049] Flavor 2,

[0050] Xanthan Gum 0.3,

[0051] Turmeric powder 0.2;

[0052] The raw material of described powder package comprises following components, and the weight ratio of each component is:

[0053] Salt 48,

[0054] caster sugar 8,

[0055] MSG 22,

[0056] I+G (disodium nucleotide) 1,

[0057] Maltodextrin 4,

[0058] yeast powder 3,

[0059] chicken powder 5,

[0060] Flavor 2,

[0061] onion powder 2,

[0062] garlic powder 4,

[0063] ground pepper 1.

[0064] Take 1 serving of sauce pa...

Embodiment 2

[0071] A stewed chicken seasoning bag with mushrooms 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:

[0072] chicken paste 10,

[0073] Shiitake Mushroom Extract 10,

[0074] chicken fat 10,

[0075] palm oil 30,

[0076] ginger 10,

[0077] Shallots 10,

[0078] garlic 10,

[0079] Yeast Extract 4.5,

[0080] Flavor 5,

[0081] Xanthan Gum 0.3,

[0082] Turmeric powder 0.2,

[0083] Described essence comprises chicken essence and mushroom essence, and the weight ratio of chicken essence and mushroom essence is 3:2;

[0084] The raw material of described powder package comprises following components, and the weight ratio of each component is:

[0085] table salt 40,

[0086] caster sugar 5,

[0087] MSG 20,

[0088] I+G (disodium nucleotide) 1,

[0089] Maltodextrin 10,

[0090] yeast powder 5,

[0...

Embodiment 3

[0104] A stewed chicken seasoning bag with mushrooms 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:

[0105] chicken paste 10,

[0106] Shiitake Mushroom Extract 10,

[0107] chicken fat 20,

[0108] palm oil 40,

[0109] ginger 5,

[0110] Shallots 5,

[0111] garlic 5,

[0112] Fragrance 4.5,

[0113] Xanthan Gum 0.3,

[0114] Turmeric powder 0.2,

[0115] The essence is a salty essence;

[0116] The raw material of described powder package comprises following components, and the weight ratio of each component is:

[0117] table salt 50,

[0118] caster sugar 5,

[0119] MSG 20,

[0120] I+G (disodium nucleotide) 1,

[0121] yeast powder 5,

[0122] chicken powder 5,

[0123] food flavor 5,

[0124] onion powder 2,

[0125] garlic powder 4,

[0126] ground pepper 1,

[0127] Ginger powder 2.

...

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PUM

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Abstract

The invention discloses a stewed chicken with mushroom 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: chicken paste, mushroom extract, chicken oil, palm oil, ginger, green onion, garlic, soy sauce, a yeast extract, a flavoring, xanthan gum, and turmeric powder. The powder packet comprises the raw materials of: edible salt, white granulated sugar, monosodium glutamate, I+G (nucleotide disodium), maltodextrin, yeast powder, chicken powder, food flavoring, onion powder, garlic powder, pepper powder, and ginger powder. The invention also discloses a production method thereof. The seasoning packet has the advantages that: the chicken paste, the powder, and the mushroom extract are prepared with a biological enzyme wall-breaking method, such that nutrients are abundant, and are easy to absorb by human bodies. The seasoning packet has natural fragrance and taste like those obtained by home stewing; good color, fragrance, and taste can be provided for the non-fried miscellaneous-grain instant noodles, such that mouthfeel requirements and nutrient demands of consumers can be satisfied; 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 stewed chicken seasoning package with mushrooms suitable for non-fried miscellaneous grain instant noodles and a production method thereof. Background technique [0002] Since the advent of instant noodles in the middle of the last century, they have been loved by consumers for their delicious taste, low price, convenience, and quickness to carry and eat. After decades of development, it has become the main force of convenience food. [0003] When instant noodles were first invented, they were deep-fried noodles, served with simple seasoning powder packets, which could meet the basic energy needs of consumers. With the development of the food industry and the increasing nutritional awareness of consumers, instant noodle seasoning packs are gradually enriched and developed into multi-form compound seasoning methods of sauce packs, powder packs, vegetable ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/22A23L27/60A23L27/00
Inventor 严俊波康建平谢文渊林小川陈蓉唐绪岳晓敏褚翠蓉王拥军
Owner SICHUAN JIUJIUAI FOOD
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