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Seafood seasoning packet of seafood noodles

A seafood and material package technology, applied in application, food preparation, food science and other directions, can solve the problems of loss of nutrients, easy moisture absorption, low rehydration rate, etc., and achieve the effect of complete retention of nutrients, delicious taste and complete nutrition.

Inactive Publication Date: 2014-03-05
NINGBO HONGWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the seafood package is made of dehydrated vegetables, it is cumbersome to soak or boil in boiling water before eating, and more importantly, dehydrated seafood and dehydrated vegetables are easy to absorb moisture and cause deterioration. , low rehydration rate and loss of nutrients and other common problems, which affect the quality of the seafood package

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The seafood material package of the seafood noodle in this embodiment contains the following components in parts by weight: 47 parts of mixed vegetables, 24 parts of boiled juice, 2.5 parts of blanched squid tail, 2.5 parts of blanched shrimp, 0.8 part of lotus bean, fungus 2.5 parts of silk, 1.5 parts of long onion, 8 parts of corn, and 9.5 parts of carrot. The mixed vegetable is prepared by mixing the following components in parts by weight and then frying until the center temperature reaches 85°C: 87 parts of fresh cabbage, 10 parts of fresh bean sprouts, 1 part of soy sauce, 0.5 part of table salt, 3 parts of soybean oil, Pork flavor A1 portion, chicken flavor A1 portion. The boiled juice is prepared by mixing and heating the following components in the following parts by weight ratio: 50 parts of liquid produced during the frying and boiling of mixed vegetables and 50 parts of water.

[0017] The seafood material package of the above-mentioned seafood noodles is p...

Embodiment 2

[0023] The seafood material package of the seafood noodle in this embodiment contains the following components in parts by weight: 49 parts of mixed vegetables, 22 parts of boiled juice, 3 parts of blanched squid offal, 2 parts of blanched shrimp, 1 part of lotus bean, fungus 2 parts of silk, 2 parts of long onion, 7 parts of corn, and 10 parts of carrot. The mixed vegetable is prepared by mixing the following components in parts by weight and then frying until the center temperature reaches 85°C: 84 parts of fresh cabbage, 9 parts of fresh bean sprouts, 0.5 part of soy sauce, 0.5 part of table salt, 2 parts of soybean oil, Pork taste A0.5 part, chicken taste A0.5 part. The boiled juice is prepared by mixing and heating the following components in the following parts by weight ratio: 50 parts of liquid produced during the frying and boiling of mixed vegetables and 50 parts of water.

[0024] The preparation steps of the seafood bag of the above-mentioned seafood noodles are t...

Embodiment 3

[0026] The seafood material package of the seafood noodle in this embodiment contains the following components in parts by weight: 45 parts of mixed vegetables, 26 parts of boiled juice, 3 parts of blanched squid tail, 3 parts of blanched shrimp, 1 part of lotus bean, fungus 3 parts of silk, 2 parts of long onion, 7 parts of corn, and 10 parts of carrot. The mixed vegetables are prepared by mixing the following components in parts by weight and then frying until the center temperature reaches 82°C: 90 parts of fresh cabbage, 11 parts of fresh bean sprouts, 1 part of soy sauce, 1 part of table salt, 4 parts of soybean oil, Pork flavor A1 portion, chicken flavor A1 portion. The boiled juice is prepared by mixing and heating the following components in the following parts by weight ratio: 45 parts of liquid produced during the cooking process of mixed vegetables, and 55 parts of water.

[0027] The preparation steps of the seafood bag of the above-mentioned seafood noodles are t...

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Abstract

The invention provides a seafood seasoning packet of seafood noodles. The seafood seasoning packet of the seafood noodles comprises the following components in parts by weight: 45-49 parts of mixed vegetable, 22-26 parts of boiling juice, 2-3 parts of bottom foot of blanching squid, 2-3 parts of blanching shrimp meat, 0.5-1 part of peapod, 2-3 parts of shredded agaric, 1-2 parts of green onion, 7-9 parts of corn and 9-10 parts of carrot, wherein the mixed vegetable is prepared from the following components which are fried and boiled so as to achieve at the central temperature of 80-85 DEG C after being mixed in parts by weight: 84-90 parts of fresh cabbage, 9-11 parts of fresh bean sprout, 0.5-1 part of soy sauce, 0.2-1 part of salt, 2-4 parts of soybean oil, 0.2-1 part of pork flavor A and 0.2-1 part of chicken flavor A. The seafood seasoning packet provided by the invention ensures complete reservation of nutrient elements and can be eaten conveniently and efficiently.

Description

technical field [0001] The invention relates to the technical field of seasoning packs, in particular to a seafood pack for seafood noodles. Background technique [0002] Seafood Noodles is a very delicious noodle dish, which is very popular among the general public. Seafood noodles generally include noodles, sauce packs and seafood packs, wherein the seafood packs are generally made of dehydrated seafood and dehydrated vegetables. Since the seafood package is made of dehydrated vegetables, it is cumbersome to soak or boil in boiling water before eating, and more importantly, dehydrated seafood and dehydrated vegetables are easy to absorb moisture and cause deterioration. , low rehydration rate and loss of nutrients and other common problems, which affect the quality of the seafood package. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a seafood package for seafood noodles, which ensures the complete retentio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/29A23L27/20A23L33/00
CPCA23L27/10A23L33/00
Inventor 张振浙
Owner NINGBO HONGWEI FOOD
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