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Mixed noodle flavoring and instant mixed noodle

A technology of muddled noodles and seasonings, applied in the fields of application, food preparation, food science, etc., can solve the problems of poor taste of instant muddled noodles, unreasonable selection of seasoning package components, and indigestibility, so as to facilitate absorption and increase appetite , the effect of lingering taste

Inactive Publication Date: 2013-04-03
商丘市百分食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the introduction of instant noodles has solved the cumbersome problem of hand-made noodles, the taste of existing instant noodles is poor due to the unreasonable selection of ingredients in the seasoning package.
Moreover, it is not easy to digest for consumers with poor gastrointestinal function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1, instant muddled noodles according to the present invention (parts by weight)

[0032] 60 parts of fried instant noodle cake, 35 parts of muddled noodle seasoning, 5 parts of stone-ground sesame oil;

[0033] Among them, 35 parts of muddled noodle seasoning include 35 parts of pre-gelatinized flour, 15 parts of pre-gelatinized corn flour, 10 parts of pre-gelatinized rice flour, 3 parts of salt, 5 parts of monosodium glutamate, 5 parts of peanuts, 8 parts of sesame, 0.1 Parts of cinnamon, 0.2-1.2 parts of white cardamom, 0.4 parts of Angelica dahurica, 0.2 parts of fragrant leaves, 0.2 parts of peppercorns, 1.5 parts of peppers, 0.8 parts of fennel, 0.3 parts of ginger powder, 2 parts of dehydrated coriander, 1.5 parts of seaweed, 0.4 parts of amomum, 0.2 Codonopsis.

Embodiment 2

[0034] Embodiment 2, instant muddled noodles according to the present invention (parts by weight)

[0035] 75 parts of fried instant noodle cake, 25 parts of muddled noodle seasoning, 2 parts of stone-ground sesame oil;

[0036]Among them, 25 parts of muddled noodle seasoning include 35 parts of pre-gelatinized flour, 15 parts of pre-gelatinized corn flour, 10 parts of pre-gelatinized rice flour, 8 parts of salt, 8 parts of monosodium glutamate, 15 parts of peanuts, 15 parts of sesame seeds, 0.8 Parts of cinnamon, 1.2 parts of white cardamom, 1.1 parts of Angelica dahurica, 0.9 parts of fragrant leaves, 0.8 parts of Chinese prickly ash, 3.5 parts of pepper, 2.2 parts of fennel, 0.8 parts of ginger powder, 5 parts of dehydrated coriander, 3 parts of seaweed, 1.1 parts of amomum, 0.9 parts Codonopsis composition.

Embodiment 3

[0037] Embodiment 3, instant muddled noodles according to the present invention (parts by weight)

[0038] 65 parts of fried instant noodle cake, 28 parts of muddled noodle seasoning, 3 parts of stone-ground sesame oil;

[0039] Among them, 25 parts of the seasoning for the muddy noodles, including 35 parts of pre-gelatinized flour, 15 parts of pre-gelatinized corn flour, 10 parts of pre-gelatinized rice flour, 5 parts of salt, 6 parts of monosodium glutamate, 8 parts of peanuts, 10 parts of sesame, 0.3 parts of cinnamon, 0.5 parts of white cardamom, 0.6 parts of Angelica dahurica, 0.4 parts of fragrant leaves, 0.4 parts of Chinese pepper, 2 parts of pepper, 1 part of fennel, 0.5 parts of ginger powder, 3 parts of dehydrated coriander, 2 parts of seaweed, 0.6 parts of amomum, 0.5 parts of Parts of Codonopsis.

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PUM

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Abstract

The invention discloses a mixed noodle flavoring and instant mixed noodle and relates to the field of foods. The mixed noodle flavoring is prepared from fried flour, precooked corn flour, precooked rice flour, salt, monosodium glutamate, peanuts, sesame, cassia, cardamom, angelica root, myrcia, pepper, hot pepper, aniseed, ginger powder, dehydrated parsley, laver, amomum fruit and codonopsis pilosula. According to the technical scheme, multiple food raw materials are selected, the mixed noodle flavoring with good color, fragrance and taste is prepared through reasonable proportioning, the instant mixed noodle prepared by using the mixed noodle flavoring has exquisite fragrance, spicy taste and freshness, long lasting mouth feel and the efficacies of appetizing and helping digestion, tonifying the spleen and the stomach, warming the stomach and dispelling cold and the like.

Description

technical field [0001] The invention relates to the field of food, in particular to a seasoning for muddled noodles and instant noodles. Background technique [0002] Confused noodles are a major staple food in northern my country, especially in Henan. Because of its complete color, fragrance, and rich nutrition, it has been favored and sought after by consumers. Although the raw materials for making muddy noodles are not fixed, there are still three raw materials in general. One is noodles as the main ingredient; the second is coarse grains such as cornmeal used for thickening; , peanuts, diced meat, turnip, dried potato, radish strips, vermicelli, soybeans, cowpea, dried cabbage, dried spinach, dried radish sprouts, sauerkraut and other additives. The additives can be freely selected and matched according to different places and times. [0003] The general method of making muddled noodles by hand is to boil cornmeal and other coarse grains and additives such as peanuts, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/29A23L1/162A23L27/20A23L7/113A23L33/00
Inventor 宋文忠
Owner 商丘市百分食品有限责任公司
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