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Vegetable seasoning bag for miso butter noodles

A technology of vegetables and yellow rice, which is applied in application, food preparation, food science, etc., can solve the problems of nutrient loss, deterioration, and low rehydration rate, and achieve the effect of complete retention of nutrient elements, delicious taste, and complete nutrition

Inactive Publication Date: 2015-05-06
NINGBO HONGWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the miso butter noodle vegetable pack is made of dehydrated vegetables, it is troublesome to soak or boil in boiling water before eating, and more importantly, 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 vegetable ingredients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The vegetable material package of miso butter noodles in this embodiment contains the following components in parts by weight: 45 parts of mixed vegetables, 24 parts of boiled juice, 2 parts of leeks, 3 parts of bamboo shoots, 9 parts of bean sprouts, 11 parts of corn, and 3 parts of long onions share. The mixed vegetables are prepared by mixing the following components in parts by weight and then frying until the center temperature reaches 83°C: 40 parts of fresh cabbage, 6 parts of blanched carrots, 34 parts of white stems of fresh cabbage, 34 parts of fresh cabbage 9 parts of green leaves, 3 parts of fungus shreds, 1 part of seasoning, 4 parts of boiled bamboo shoots, and 3 parts of soybean oil. The seasoning is prepared by mixing the following components in parts by weight: 5 parts of pork flavor A, 7 parts of pork flavor B, 10 parts of chicken flavor A, 44 parts of salt, and 29 parts of monosodium glutamate. The boiled juice is prepared by mixing and heating the f...

Embodiment 2

[0025] The vegetable material package of miso butter noodles in this embodiment contains the following components in parts by weight: 47 parts of mixed vegetables, 22 parts of boiled juice, 2.5 parts of leeks, 3.5 parts of bamboo shoots, 10 parts of bean sprouts, 10 parts of corn, and 3.5 parts of long onions. share. The mixed vegetables are prepared by mixing the following components in parts by weight and frying until the center temperature reaches 85°C: 41 parts of fresh cabbage, 5 parts of blanched carrots, 32 parts of white stems of fresh cabbage, 32 parts of fresh cabbage 10 parts of green leaves, 3.5 parts of fungus shreds, 0.75 parts of seasoning, 3.5 parts of boiled bamboo shoots, 2.5 parts of soybean oil. The seasoning is prepared by mixing the following components in parts by weight: 6 parts of pork flavor A, 6 parts of pork flavor B, 9.5 parts of chicken flavor A, 44.5 parts of salt, and 29.5 parts of monosodium glutamate. The boiled juice is prepared by mixing an...

Embodiment 3

[0028] The vegetable material package of miso butter noodles in this embodiment contains the following components in parts by weight: 49 parts of mixed vegetables, 20 parts of boiled juice, 3 parts of leeks, 3 parts of bamboo shoots, 11 parts of bean sprouts, 11 parts of corn, and 4 parts of long onions share. The mixed vegetable is prepared by mixing the following components in parts by weight and then frying until the center temperature reaches 85°C: 42 parts of fresh cabbage, 4 parts of blanched carrots, 34 parts of white stems of fresh cabbage, 34 parts of fresh cabbage 11 parts of green leaves, 4 parts of fungus shreds, 1 part of seasoning, 3 parts of boiled bamboo shoots, and 3 parts of soybean oil. The seasoning is prepared by mixing the following components in parts by weight: 7 parts of pork flavor A, 7 parts of pork flavor B, 10 parts of chicken flavor A, 47 parts of salt, and 30 parts of monosodium glutamate. The boiled juice is prepared by mixing and heating the f...

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Abstract

The invention provides a vegetable seasoning bag for miso butter noodles, which comprises the following ingredients in parts by weight: 45-49 parts of a vegetable mixture, 20-24 parts of boiled juice, 2-3 parts of leek, 3-4 parts of hemp bamboo shoots, 9-11 parts of bean sprouts, 9-11 parts of maize and 3-4 parts of long scallion. The vegetable mixture is prepared by mixing and frying the following ingredients in parts by weight at a central temperature of 80-85 DEG C: 40-42 parts of fresh cabbage, 4-6 parts of blanched carrots, 30-34 parts of the white stalk parts of bok choy, 9-11 parts of the green leaf parts of the fresh bok choy, 3-4 parts of filamentous agaric, 0.5-1 part of flavoring, 3-4 parts of filamentous water-boiled bamboo shoots and 2-3 parts of soybean oil. The vegetable seasoning bag ensures the complete reservation of nutrient elements, and is convenient and quick to eat.

Description

technical field [0001] The invention relates to the technical field of seasoning packs, in particular to a vegetable pack for miso butter noodles. Background technique [0002] Miso Butter Noodles is a very delicious noodle dish that is very popular among the general public. Miso butter noodles generally include noodle blocks, miso butter sauce packets and vegetable ingredients packets, wherein the vegetable ingredients packets are generally made of dehydrated vegetables. Since the miso butter noodle vegetable pack is made of dehydrated vegetables, it is troublesome to soak or boil in boiling water before eating, and more importantly, dehydrated vegetables are easy to absorb moisture and cause deterioration , low rehydration rate and loss of nutrients and other common problems, thus affecting the quality of vegetable material package. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a vegetable material package ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/212A23L27/00A23L19/00
CPCA23L19/00A23L27/10
Inventor 张振浙
Owner NINGBO HONGWEI FOOD
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