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

A non-fried instant noodle technology, which is applied in the field of seasoning packs with soy sauce, can solve the problems of weak flavor and lack of appetite for real food, and achieve the effect of strong aroma, easy to grasp and control, and simple method

Active Publication Date: 2013-09-18
SICHUAN JIUJIUAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Instant noodles have become a popular convenience food in people's daily life because of their convenience, practicability and reliability. Enhanced, "healthy, convenient, nutritious, safe" non-fried instant noodles are increasingly popular, non-fried instant noodles are more dependent on the taste of seasoning packets than fried instant noodles, although people have made great efforts to adjust , but most of the non-fried miscellaneous grain instant noodle sauce buns currently on the market have the characteristics of weak natural kitchen flavor and weak visual appetite.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A soy 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:

[0023] Beef 10, salad oil 2, butter 1, palm oil 3, sugar 3, water 62, ginger 1, green onion 1, garlic 0.5, star anise 03, cumin 0.15, amomum 0.1, grass fruit 0.1, tangerine peel 0.2, cinnamon 0.2, licorice 0.1, white buckle 0.1, bay leaf 0.1, angelica 0.08, three Nye 0.15, pepper 0.1, clove 0.1, cardamom 0.08, salt 5, monosodium glutamate 3, I+G0.02, ethyl maltol 0.02, maltodextrin 5 , Yeast extract 0.3, HVP0.2, beef paste flavor 0.6, heat reaction beef powder 0.5.

[0024] The raw material of described powder package comprises following components, and the weight ratio of each component is:

[0025] Salt 48, MSG 22, sugar 8, I+G2, HVP2, black pepper 4, non-dairy creamer 4, yeast extract 3, beef powder 5, turmeric powder 2,

[0026]...

Embodiment 2

[0034] A soy 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:

[0035] Beef 30, salad oil 6, butter 1.5, palm oil 8, sugar 6, water 50, ginger 1.5, green onion 3, garlic 0.8, star anise 0.2, cumin 0.1, amomum 0.12, grass fruit 0.2, tangerine peel 0.1, cinnamon 0.1, licorice 0.12, white buckle 0.15, bay leaf 0.15, angelica 0.09, three Nye 0.12, pepper 0.3, clove 0.15, cardamom 0.09, salt 7, monosodium glutamate 3, I+G0.03, ethyl maltol 0.025, maltodextrin 8 , Yeast extract 0.2, HVP0.1, beef paste flavor 0.3, heat reaction beef powder 0.3.

[0036] The raw material of described powder package comprises following components, and the weight ratio of each component is:

[0037] Salt 40, MSG 20, sugar 15, I+G1, HVP5, black pepper 2, non-dairy creamer 2, yeast extract 5, beef powder 2, turmeric powder 1...

Embodiment 3

[0046] A soy 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:

[0047] Beef 20, salad oil 4, butter 2, palm oil 5, sugar 4, water 70, ginger 2, green onion 1.5, garlic 1, star anise 0.4, cumin 0.3, amomum 0.15, grass fruit 0.15, tangerine peel 0.3, cinnamon 0.3, licorice 0.15, white buckle 0.2, bay leaf 0.2, angelica 0.1, three Nye 0.1, pepper 0.2, clove 0.2, cardamom 0.1, salt 8, monosodium glutamate 4, I+G0.01, ethyl maltol 0.03, maltodextrin 4 , yeast extract 0.25, HVP0.15, beef paste flavor 0.4, heat reaction beef powder 0.6.

[0048] The raw material of described powder package comprises following components, and the weight ratio of each component is:

[0049] Salt 60, MSG 30, sugar 10, I+G1.5, HVP3, black pepper 3, non-dairy creamer 5, yeast extract 3, beef powder 3, turmeric powder 3,

[...

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PUM

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Abstract

The invention discloses a brine 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: beef, salad oil, butter, palm oil, white sugar, water, old ginger, green onion, garlic, star anise, cumin, fructus amomi, tsao-ko amomum fruit, dried tangerine peel, cinnamon, licorice, white buckle, rose pelargonium herb, angelica archang lica, kaempferiae, flatspine pricklyash, clove, whitefruit amomum fruit, edible salt, monosodium glutamate, I+G, ethyl maltol, maltodextrin, a yeast extract, HVP, a beef extract paste, and thermal reaction beef powder. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar, I+G, HVP, black pepper powder, creamer, yeast extract, beef powder, and turmeric powder. A dried vegetable packet comprises the raw materials of: Chinese cabbage, carrot, green onion, and caraway. The seasoning packet provided by the invention has the advantages of distinctive flavor, rich fragrance, and delicious taste. 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 related to instant noodles, in particular to a soy sauce seasoning bag suitable for non-fried multigrain instant noodles and a production method thereof. Background technique [0002] Beef has the effects of invigorating the middle and nourishing Qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. As a traditional stewed product, beef in sauce is rich in nutrition, unique in flavor and delicious. Popular with consumers. [0003] Instant noodles have become a popular convenience food in people's daily life because of their convenience, practicability and reliability. Enhanced, "healthy, convenient, nutritious, safe" non-fried instant noodles are increasingly popular, non-fried instant noodles are more dependent on the taste of seasoning packets than fried instant noodles, although people have made great efforts ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/22A23L27/60A23L27/00
Inventor 严俊波康建平林小川任元元陈蓉褚翠蓉谢文渊
Owner SICHUAN JIUJIUAI FOOD
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