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Method for producing sauce packet for braised noodles containing mushroom

A technology for a seasoning sauce bag and a production method, which is applied in the directions of food ingredients as taste improvers, food preparation, food science, etc. There are no other problems, and the effects of improving product stability, easy industrial production, and mellow enhancement are achieved.

Active Publication Date: 2014-07-30
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Invention patent CN102630928A discloses a mushroom-flavored sauce, which focuses on pretreatments such as rehydration and limited dehydration of edible fungi, and aromatizes dried red peppers, but does not have any pretreatment process for spices, and the essential oil of spices The ingredients are not fully utilized and volatilized
Invention patent CN103349268A discloses a ready-to-eat mushroom sauce package in the form of a solid paste that can be eaten with instant noodles. The mushrooms are washed, cut into pieces, boiled, salted, and then fried together with other raw materials to produce the flavor of mushrooms. The instant noodle seasoning sauce package, the patent uses simple processes such as stir-frying in the frying process of the seasoning package, and the aroma and taste characteristics of the raw materials at different temperatures cannot be reflected

Method used

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  • Method for producing sauce packet for braised noodles containing mushroom
  • Method for producing sauce packet for braised noodles containing mushroom
  • Method for producing sauce packet for braised noodles containing mushroom

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preparation example Construction

[0026] (1) Preparation of mushroom enzymolysis filtrate: steam and ripen fresh shiitake mushrooms, then mix the steamed and ripened shiitake mushrooms with water at a material-to-water ratio of 1:6. A total of 100 parts is used as a basis, and at least one of 0.5 parts of cellulase, 1.08 parts of neutral protease and 0.11 parts of 5'-phosphodiesterase is added thereto, and enzymolysis is carried out at 35-55 °C for 1-24 hours. After the solution is finished, filter to obtain the filtrate of the mushroom enzymolysis;

[0027] (2) Preparation and pretreatment of compound spices: in parts by weight, according to the dosage described in Table 2, get Chinese prickly ash, star anise, grass fruit, fennel, bay leaf, cinnamon bark, tangerine peel, galangal, clove, pepper, ginger and Millet hot pepper is ground to 20-200 mesh respectively at low temperature to obtain various spice powders; mix the above-mentioned obtained chili powder and ginger powder to obtain mixture A, mix star anis...

specific Embodiment 11

[0047] Specific embodiment 11: choose 2 parts of Zanthoxylum bungeanum, 1 part of star anise, 0.5 part of grass fruit, 0.5 part of fennel, 1 part of bay leaf, 0.5 part of cassia bark, 2 parts of tangerine peel, 1 part of ginger, 0.3 part of clove, 1 part of pepper, 2 parts of ginger and 2 parts of chili millet are used as raw materials, respectively crushed to 20-200 mesh and mixed, then soaked in the above-prepared mushroom enzymatic solution at 25°C and left to stand for 5 hours, and then used as raw materials to fry the sauce.

specific Embodiment 12

[0054] Specific example 12: choose shiitake mushrooms, the composition of shiitake mushrooms is 5 parts, after cleaning, prepare them with 50°C water according to the ratio of material to water of 1:3, and stir and soak for 1 hour, as a raw material for frying sauce.

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Abstract

The invention discloses a method for producing a sauce packet for braised noodles containing mushroom. The method comprises the following steps: screening spice, and carrying out pre-treatment on the spice and the mushroom; dissociating unique flavors and effective components in advance. Natural reflection of sensual appeal and lasting and mellow taste are significantly improved by fully decomposing and fusing the unique flavors and the effective components in a stir-frying process. Segmented treatment of high-temperature sauting, low-temperature stewing and constant-temperature marinating is adopted in the stir-frying process, and the spices are sectionally added, so that characteristics of the spices at different temperatures are reflected, not only is the braised meat fragrance enhanced, but also the tasty property and the product stability are improved. In addition, according to the method, the preparation is simple, the safety is high, and industrial production can be achieved easily. The sauce packet prepared by the method is especially applicable to seasoning packets for instant noodles.

Description

technical field [0001] The invention relates to the technical field of production of instant noodle condiments, in particular to a method for producing seasoning sauce packets of braised-flavored instant noodles containing mushrooms, and belongs to the technical field of condiment food processing. Background technique [0002] With the improvement of modern living standards and the accelerated pace of life, convenient, delicious and nutritious ready-to-eat foods are widely welcomed by consumers. Instant noodle food contains 6 major nutrients necessary for the human body in its noodles and seasoning packets, namely water, protein, fat, carbohydrates, minerals and vitamins, so the nutrition is relatively comprehensive. Among them, the seasoning bag is an essential partner of instant noodles, but at present, due to its simple elements and ordinary taste, the homogenization is becoming more and more serious. In the process of creating products with color, aroma, taste and beauty...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/221A23L27/60A23L27/10
CPCA23L27/10A23L27/60A23V2002/00A23V2200/16
Inventor 杨丽黄益万许川雪杨卫美胡奕静
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT
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