Seafood seasoning packet of seafood noodles
A technology of seafood and material packaging, applied in application, food preparation, food science, etc., can solve the problems of nutrient loss, low rehydration rate, easy moisture absorption, etc., and achieve the effect of complete nutrition, complete retention of nutrient elements, and delicious taste
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
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 bag 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 the s...
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 vegetable is 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 the...
PUM

Abstract
Description
Claims
Application Information

- R&D
- Intellectual Property
- Life Sciences
- Materials
- Tech Scout
- Unparalleled Data Quality
- Higher Quality Content
- 60% Fewer Hallucinations
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com