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Sichuan-style pickle seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof

An instant noodle, non-fried 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 effect of good taste and taste, strong fragrance, and simple method

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

[0053] A Sichuan-flavored kimchi 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:

[0054] palm oil 30,

[0055] chicken fat 10,

[0056] Lard 10,

[0057] Oil millet pepper 5,

[0058] pickled ginger 7,

[0059] pickled peppers 7,

[0060] ginger 4,

[0061] table salt 3,

[0062] shallots 10,

[0063] MSG 2,

[0064] Lactic acid 2,

[0065] Pork bone extract 10,

[0066] The raw material of described powder package comprises following components, and the weight ratio of each component is:

[0067] table salt 40,

[0068] caster sugar 3,

[0069] garlic powder 3,

[0070] horseradish powder 2,

[0071] MSG 25,

[0072] I+G 2,

[0073] Citric acid 5,

[0074] Malic acid 5,

[0075] Lactic acid powder 4,

[0076] Big bone broth powder 5,

[0077] Pork powder 5,

[0078] spice powder 1...

Embodiment 2

[0091] A Sichuan-flavored kimchi 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:

[0092] palm oil 30,

[0093] chicken fat 10,

[0094] lard 8,

[0095] oil millet pepper 3,

[0096] pickled ginger 5,

[0097] pickled peppers 5,

[0098] ginger 3,

[0099] table salt 2,

[0100] shallots 8,

[0101] MSG 1,

[0102] Lactic acid 1,

[0103] Pork bone extract 5,

[0104] pork paste 5,

[0105] The raw material of described powder package comprises following components, and the weight ratio of each component is:

[0106] table salt 35,

[0107] caster sugar 2,

[0108] garlic powder 2,

[0109] horseradish powder 1,

[0110] MSG 23,

[0111] I+G 2,

[0112] citric acid 3,

[0113] Malic acid 3,

[0114] Lactic acid powder 4,

[0115] big bone broth powder 3,

[0116] Pork powder 3, ...

Embodiment 3

[0130] A Sichuan-flavored kimchi 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:

[0131] palm oil 33,

[0132] chicken fat 8,

[0133] Lard 10,

[0134] Oil millet pepper 5,

[0135] pickled ginger 7,

[0136] pickled peppers 7,

[0137] ginger 4,

[0138] table salt 3,

[0139] shallots 10,

[0140] MSG 2,

[0141] Lactic acid 2,

[0142] Pork bone extract 5,

[0143] chicken paste, 5,

[0144] The raw material of described powder package comprises following components, and the weight ratio of each component is:

[0145] table salt 40,

[0146] caster sugar 3,

[0147] garlic powder 3,

[0148] horseradish powder 2,

[0149] MSG 25,

[0150] I+G 1,

[0151] Citric acid 7,

[0152] Malic acid 5,

[0153] Lactic acid powder 3,

[0154] Big bone broth powder 5,

[0155] chicken powde...

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PUM

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Abstract

The invention discloses a Sichuan-style pickle seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, a powder packet, and a flavor packet. The sauce packet comprises the raw materials of: palm oil, butter or chicken oil, lard, oil millet pepper, pickled ginger, pickled pepper, ginger, edible salt, green onion, monosodium glutamate, lactic acid, bone extract, and meat extract. The powder packet comprises the raw materials of: edible salt, white granulated sugar, garlic powder, horseradish powder, monosodium glutamate, I+G, citric acid, malic acid, lactic acid powder, bone soup powder, pork powder or beef powder or chicken powder or duck powder, and spice powder. The flavor packet comprises the raw materials of: pickles vegetables or pickled radish slices, pickled pepper, pickled ginger or water bamboo shoot, lactic acid, and rapeseed oil. The seasoning packet provided by the invention has the advantages of rich fragrance, full taste, and abundant nutrients. Animal and plant mixed oil is adopted, such that the seasoning sauce packet is delicate and soft. The method is simple and is easy to command. The technology is mature. 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 Sichuan-flavored kimchi seasoning bag 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 packs and ...

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褚翠蓉岳晓敏
Owner SICHUAN JIUJIUAI FOOD
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