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Noodle partner soybean sauce and preparation method thereof
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A technology of soy sauce and high-salt dilute soy sauce, which is applied in the field of soy sauce manufacturing, can solve the problems of lack of soy sauce products and achieve the effect of natural taste and taste
Active Publication Date: 2015-05-20
JIANGSU HENGSHUN VINEGAR IND
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Summary
Abstract
Description
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Problems solved by technology
[0004] There is currently a lack of soy sauce products directly used in pasta cooking on the market
Method used
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Examples
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Effect test
Embodiment 1
[0022] Embodiment 1: a kind of noodle mixed with soy sauce, comprising the following components in weight percent in every liter of noodle mixed with soy sauce: 30% high-salt dilute soy sauce, 32% low-salt solid soy sauce, 4% fructose syrup, 0.4% edible salt %, white sugar 3%, sodium glutamate 1.5%, flavor disodium nucleotide 0.25%, yeast extract 1%, cool flavor 0.2%, citric acid 0.02%, scallop flavor 0.2%, balance for water.
[0023] The preparation method of the above-mentioned noodles mixed with soy sauce, the method may further comprise the steps:
[0024] 1) Heat and dissolve edible salt, sodium glutamate, disodium nucleotides, yeast extract, Kokumi, and scallop with an appropriate amount of high-salt dilute soy sauce and set aside;
[0025] 2) Dissolve fructose syrup, white sugar, and citric acid in appropriate amount of water for later use;
[0026] 3) Mix high-salt dilute soy sauce and low-salt solid soy sauce evenly; set aside;
[0027] 4) Combine the materials pro...
Embodiment 2
[0039] Embodiment 2: basically the same as Example 1, the difference is that the noodles are mixed with soy sauce formula, specifically: 31.5% high-salt dilute soy sauce, 31.5% low-salt solid soy sauce, 5.2% fructose syrup, 0.32% edible salt, White granulated sugar 2.1%, sodium glutamate 2.3%, disodium nucleotide 0.2%, yeast extract 1.45%, cool taste 0.22%, citric acid 0.03%, scallop good taste 0.18%, the balance is water .
Embodiment 3
[0040] Embodiment 3: basically the same as Example 1, the difference is that the noodles are mixed with soy sauce formula, specifically: 28% high-salt dilute soy sauce, 28% low-salt solid soy sauce, 3% fructose syrup, 0.2% edible salt, White sugar 1%, sodium glutamate 1%, disodium nucleotide 0.1%, yeast extract 1%, cool taste 0.1%, citric acid 0.01%, scallop good taste 0.1%, the balance is water .
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PUM
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Abstract
The invention discloses noodle partner soybean sauce. Each litre of noodle partner soybean sauce comprises the following components in percent by weight of 28-35 percent of high-salt dilute soybean sauce, 28-35 percent of low-salt solid-state soybean sauce, 3-8 percent of high fructose corn syrup, 0.2-0.5 percent of edible salt, 1-3 percent of white granulated sugar, 1-4 percent of sodium glutamate, 0.1-0.3 percent of disodium 5'-ribonucleotide, 1-2 percent of a yeast extract, 0.1-0.3 percent of Koukuwei, 0.01-0.04 percent of citric acid, 0.1-0.3 percent of scallop Haoweidao and the balance being water. Through reasonably proportioning the high-salt dilute soybean sauce and the low-salt solid-state soybean sauce, the noodle partner soybean sauce has a purely-fresh taste of the high-salt dilute soybean sauce, has a strong sauce taste of the low-salt solid-state soybean sauce, and is relatively natural in taste by matching with a formula of a marine organism extract.
Description
technical field [0001] The invention relates to the field of soy sauce production; in particular, it relates to noodle-mixed soy sauce and a preparation method thereof. Background technique [0002] The market segmentation of soy sauce is becoming more and more mature. According to different dishes, the products are subdivided into soy sauce for braised pork, seafood soy sauce, stewed fish soy sauce, vegetable soy sauce, cold soy sauce and other categories; according to the age of consumers, the products are subdivided into children's soy sauce and soy sauce. Soy sauce for the elderly and other types; according to the different occupations of consumers, small-capacity and high-quality soy sauce products suitable for the needs of young white-collar workers are launched; new concepts and high-end soy sauce products suitable for high-income groups are launched according to different incomes; there are also iron-added soy sauce, Light soy sauce, dark soy sauce, etc. [0003...
Claims
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Application Information
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