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Sauce bag of instant nutritional congee and preparation technology thereof

A sauce package and instant porridge technology, applied in food preparation, food science, application, etc., to achieve the effect of eliminating harmful free radicals, less dosage, and anti-aging effects

Inactive Publication Date: 2013-10-09
GUANGDONG MAIDANLANG FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the shortcomings of the existing instant porridge sauce package, to provide a fast-food nutritional instant porridge sauce package with good flavor and no chemical preservatives and its production process

Method used

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Embodiment Construction

[0012] A instant nutritional and convenient porridge sauce package, which is composed of the following raw materials in weight ratio: 55 kg of edible oil, 10 kg of sesame oil, 12 kg of lean pork, 12 kg of onion, 8.0 kg of shallot, 10 kg of garlic, 5.0 kg of ginger, Cooking wine 4.0kg, salt 2.0kg, star anise powder 0.4kg, cinnamon powder 0.4kg, light soy sauce 4.0kg, pork extract 5.0kg, tea polyphenols 0.02kg.

[0013] Its manufacturing process includes the following steps:

[0014] (1) Weigh each raw material according to the ratio, wash and chop shallots, garlic, ginger, onion and lean pork, and set aside;

[0015] (2) Pour vegetable oil into a steam jacketed pot and heat to 150°C, first add minced pork meat, then add garlic, onion, shallots and ginger, fry until golden brown (the temperature of the floating surface is about 120°C), turn off the heat ;

[0016] (3) After turning off the heat, add sesame oil, light soy sauce and cooking wine, turn on the heat and heat to 100...

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Abstract

The invention relates to a sauce bag of instant nutritional congee and a preparation technology thereof. The sauce bag comprises 50-60kg of edible oil, 8-12kg of sesame oil, 10-12kg of lean pork, 10-12kg of onion, 5.0-8.0kg of leek, 8.0-13kg of garlic, 3.5-5.5kg of ginger, 3.8-4.5kg of cooking wine, 1.5-3.5kg of table salt, 0.1-0.5kg of anise powder, 0.2-0.4kg of cassia bark powder, 3.0-5.0kg of light soy sauce, 3.0-6.0kg of pork essence paste, and 0.02-0.04kg of tea polyphenol. The preparation technology comprises the following steps of cleaning the above raw materials, carrying out chopping or crushing, carrying out heating frying in a steam interlayer pot, and carrying out grinding by a colloid grinding machine to obtain colloidal sauce. Through utilization of the natural anti-oxidant tea polyphenol, food and edible oil spoilage is effectively prevented; a shelf-life is prolonged; and a peculiar smell is eliminated. Through utilization of leek, garlic, ginger, cooking wine, table salt, anise powder and cassia bark powder, a sauce local flavor and a sauce taste are improved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an instant and nutritious instant porridge sauce package and a manufacturing process thereof. Background technique [0002] Convenience food, especially instant porridge food, is more and more popular among consumers because of its convenient portability and rich nutrition. The taste of instant porridge mainly depends on the seasoning in it, and the sauce package is the most important kind of seasoning package. In order to provide consumers with a better taste, people have conducted in-depth research on the formula and production process of sauce packets, but most of the instant porridge sauce packets currently on the market have a weak natural kitchen flavor, and most of them use Chemical preservatives. Contents of the invention [0003] The purpose of the present invention is to overcome the disadvantages of the existing instant porridge sauce package, and provide a fast-food ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/318A23L27/20A23L13/70
Inventor 江林生邱玲华邓浩
Owner GUANGDONG MAIDANLANG FOODSTUFF
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