Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Mung bean paste seasoning sauce for instant noodles

A technology of mung bean paste and instant noodles, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., can solve the problems of not having high nutritional value, and achieve benefits to human health, and the preparation process is simple and environmentally friendly. The effect of getting angry

Inactive Publication Date: 2014-03-26
李春燕
View PDF6 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Instant noodles are an important non-staple food that replaces the staple food in people's daily life. The sauce has a good taste and can be eaten as a seasoning, but it does not have high nutritional value

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] A seasoning sauce for instant noodles with mung bean paste, which is composed of the following raw materials in parts by weight (Kg): 280 parts by weight of black bean paste, 600 parts of mung bean paste, 15 parts of malt powder, 40 parts of pear meat, 10 parts of glutinous rice, 20 parts of peas, 4 parts of dandelion, 4 parts of amaranth, and mint 5. Tangerine peel 4, lotus 3, shepherd's purse seed 5, cactus 4, big green leaf 2, food additive 10, white sugar 65, rice wine 60, white vinegar 8, sesame oil 30, appropriate amount of water.

[0012] Food additive, consisting of the following raw materials in parts by weight (Kg): wheat germ powder 8, carrot powder 20, cumin powder 8, beef powder 8, pectin 5, green tea powder 5, celery powder 8, hawthorn kernel powder 5, protein powder 8. Boletus powder8. Star anise powder4.

[0013] A preparation method for mung bean paste instant noodle seasoning, comprising the following steps:

[0014] (1) Cut the pear meat into small p...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses mung bean paste seasoning sauce for instant noodles. The mung bean paste seasoning sauce comprises following raw materials in parts by weight: 280-300 of fermented soya bean sauce, 60-70 of mung bean paste, 15-20 of malt flour, 40-50 of pear meat, 10-15 of glutinous rice, 20-25 of pea, 4-5 of dandelion, 4-5 of flower of globeamaranth, 5-6 of mint, 4-5 of dried orange peel, 3-4 of lotus flower, 5-6 of capsella bursa-pastoris seed, 4-5 of cactus, 2-3 of dyers woad leaf, 10-15 of food additives, 65-70 of white granulated sugar, 60-65 of yellow wine, 8-10 of white vinegar, 30-40 of sesame oil and a proper amount of water. The seasoning sauce comprises the mung bean paste, is fragrant and delicious, and has a certain fire purging function. The preparation technology is simple and environmental-friendly. Extract of the dandelion, the flower of globeamaranth, the mint, and the like is also added. The seasoning sauce has functions of beautifying, clearing away heat and purging fire, so that people are not liable to suffer from excessive internal heat when eating the instant noodles and the seasoning sauce is beneficial to human health.

Description

technical field [0001] The invention mainly relates to the technical field of instant noodle sauce and a preparation method thereof, in particular to a mung bean paste instant noodle seasoning sauce. Background technique [0002] Instant noodles are an important non-staple food that replaces the staple food in people's daily life. In addition to the good taste of the sauce, it can be eaten as a seasoning, but it does not have a high nutritional value. Contents of the invention [0003] In order to make up for the defects of the prior art, the present invention provides a preparation method of mung bean paste instant noodle sauce. [0004] The present invention is realized through the following technical solutions: a mung bean paste instant noodle seasoning sauce, which is composed of the following raw materials in parts by weight: fermented soy sauce 280-300, mung bean paste 60-70, malt powder 15-20, pear meat 40-50, glutinous rice 10-15, pea grains 20-25, dandel...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/24A23L27/60
CPCA23V2002/00A23L27/60A23L33/105A23L11/50A23V2250/21A23V2200/30A23V2200/318
Inventor 李春燕
Owner 李春燕
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com