Palatable steamed dough sheet flavoring

Abstract

Palatable steamed dough sheet flavoring comprises the following components: calculated by taking 5 Kg of edible oil as the standard, 50 g of illicium verum, 50 g of fructus tsaoko, 100 g of Chinese prickly ash, 35 g of amomum cardamomnm, 35 g of cassia, 150 g of foeniculum vulgare, 35 g of alpiniae katsumadai, 35 g of piper longum, 45 g of alpinia officinarum, 20 g of kaem pferia galangal, 1000 g of paprika, 230 g of sesame, 40 of Chinese liquor, 8 g of clove, 50 g of pepper, 250 g of ginger; and also comprises auxiliary materials: water, soy, vinegar, table salt, monosodium glutamate, white sugar and garlic. The beneficial effects comprise: the flavoring is a finished product prepared by processing more than twenty natural food materials through specific process, is easy to accept by population in sense of taste and smell, and helps to enhance appetite when food added with the flavoring are eaten; the food natural materials are natural food materials, no additives are added, the health condition is good; and the food materials are subjected to high-temperature disinfection during processing, and the flavoring is beneficial to health.

Description

[0001] technical field [0002] The invention relates to a food seasoning for noodles, cold dishes, noodles, etc., in particular to seasoning for Zhenghewei noodles. [0003] Background technique [0004] Seasoning, also known as seasoning, refers to a food ingredient that is added in small amounts to other foods to improve the taste. Some seasonings can also be used as staples or main ingredients to eat in other situations. [0005] At present, there are many brands of instant noodles with various tastes and varieties, and Bolai technology dominates the market, leading to fierce competition. Most ready-to-eat seasonings lack the reasonable combination of nutritional ingredients and the health effects of scientific cooperation in terms of product structure. aspect; and there is no gourmet taste in the seasoning. Therefore, the soup stock or the condiments accompanying the food are unsuitable, which makes the dough lose its due gourmet characteristics and taste style. Es...

AI Technical Summary

Problems solved by technology

[0005] At present, there are many brands of instant noodles, the tastes are mixed, and Bolai technology dominates the market, and the competition is fierce

Most ready-to-eat seasonings lack the reasonable combination of nutritional ingredients and the health effects of scientific cooperation in terms of product structure. aspects; and the seasoning does not have a gourmet taste

Therefore, the soup stock or the condiments accompanying the food are unsuitable, which makes the dough lose its due gourmet characteristics and taste style.

In particular, the seasonings used are mainly spice powder buds, and the ingredients are: pungent, spicy, fire-fired, dry and hot products, which are not beneficial to human health.