Sauce bag for braised?beef?instant noodles and continuous multi-stage frying process thereof

Abstract

The invention discloses a sauce bag for braised?beef?instant noodles and a continuous multi-stage frying process thereof. The sauce bag is formed by the following ingredients in parts by weight through the continuous multi-stage frying process: palm oil 30-60, edible butter 2-8, spices 0.5-6.5, fresh raw materials 9-15, pickled?ginger?5-10, soy sauce 13-28, sesame oil 3-9, beef sauce 3-15, edible?essence 1.0-4.5, and capsanthin 0.1-0.5. The four stages of the process comprise raw material proportioning and selecting, first-stage high-temperature stir-frying, middle-stage medium-temperature reacting and a last-stage low-temperature seasoning and are controlled, thus the sauce bag prepared by the process has features of mellow and coordinated overall flavor, delicious, mellow and full taste, pleasant fragrance, stable quality, higher whole acceptance, and high production efficiency,

Description

technical field [0001] The invention relates to the technical field of condiments for instant noodles, in particular to a braised beef instant noodle sauce package and its continuous segmented frying process, which belongs to the technical field of condiment food processing. Background technique [0002] A survey data from AC Nielsen shows that in 2012, the sales volume of instant noodles in my country was about 46.423 billion units, and the sales volume of the whole industry in the first half of 2013 increased by 0.5% year-on-year. The seasoning package of instant noodles, especially the sauce package, plays a decisive role in the presentation of the overall flavor of instant noodles. This is not only because the instant noodle sauce package can solve the flavor that is difficult to reflect in a single powder package, but also the addition of the sauce package can better show the meat. And the special function of oil and fat in increasing and maintaining flavor, making the ...

AI Technical Summary

Problems solved by technology

[0004] To sum up, the previous frying sauce process has the following defects: the inability to effectively control the Maillard reaction process leads to further aging and decline of the product flavor; improper control of the direct hot pot firepower leads to large fluctuations in the heating curve and unstable flavor of the finished product; steam interlayer The sauce produced by Guosheng is not characteristic enough and the taste is relatively flat; continuous operation is not possible, and the production efficiency is low

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