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Pork soup noodles
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A ramen, bone broth technique applied to pasta. It can solve problems such as poor taste, single nutritional structure, and unsatisfaction, and achieve the effects of enhancing immunity, rich nutrition, and balanced nutrient absorption
Inactive Publication Date: 2014-12-03
BEIDAHUANG FENGYUAN GRP +1
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Summary
Abstract
Description
Claims
Application Information
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Problems solved by technology
Most of the existing noodles have a single nutritional structure and poor taste, which cannot meet the nutritional needs of people living in a modern fast-paced life.
Method used
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Examples
Experimental program
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Effect test
Embodiment 1
[0010] In the present embodiment, the bone broth ramen is composed of dried noodles, sauce packets and powder packets. In terms of mass ratio, the sauce packets are composed of palm oil 36.5, lard 9.6, onion 7.7, cooking wine 6.7, pork 7.7, garlic 3.8, ginger 1.9 , salt 4.8, monosodium glutamate 2.4, pig paste 8.7, pork essence 0.5, soybean paste 5.8, sesame paste 2.9, cumin powder 0.5, cardamom powder 0.5 are made; The powder bag is made of salt 39, monosodium glutamate 17, white sugar 9.6, I+G 1.2. Hydrolyzed vegetable protein powder 1.9g, yeast extract 1, pork powder 6.7, cheese powder 1, garlic powder 1, ginger powder 1, creamer 3.8, gluten powder 1.9, white pepper powder 1, star anise powder 0.5, malt paste It is made of 5.8 essence, 4.8 milk powder, 1.4 guar gum, and 1.9 chicken powder. The mass ratio of dried noodles, sauce packets and powder packets is 140:15:10.
Embodiment 2
[0012] In this embodiment, the bone broth ramen is composed of dried noodles, sauce packs and powder packs. In terms of mass ratio, the sauce packs are composed of palm oil 22.1, lard 8.2, onion 6.3, cooking wine 5.2, pork 6.2, garlic 2.2, ginger 1.2 , salt 3.3, monosodium glutamate 1.2, pig cream 7.3, pork essence 0.2, soybean paste 4.3, sesame paste 1.1, fennel powder 0.2, cardamom powder 0.1; 0.6, hydrolyzed vegetable protein powder 1.2g, yeast extract 0.6, pork powder 5.2, cheese powder 0.6, garlic powder 0.5, ginger powder 0.5, creamer 2.2, gluten powder 1.3, white pepper powder 0.6, star anise powder 0.1, malt paste Essence 4.2, milk powder 3.2, guar gum 0.7, chicken powder 1.2, the mass ratio of dried noodles, sauce packets and powder packets is 150:20:15.
Embodiment 3
[0014] In the present embodiment, the bone broth ramen is composed of dried noodles, sauce packets and powder packets. In terms of mass ratio, the sauce packets are composed of palm oil 28.7, lard 8.8, onion 7.0, cooking wine 6.0, pork 6.9, garlic 3.0, ginger 2.6 , salt 4.0, monosodium glutamate 1.8, pig paste 8.0, pork essence 0.8, soybean paste 5.0, sesame paste 2.0, fennel powder 0.7, cardamom powder 0.8 are made; the powder bag is made of salt 44, monosodium glutamate 23, white sugar 9.0, I+G 1.8, hydrolyzed vegetable protein powder 2.8g, yeast extract 1.3, pork powder 6.0, cheese powder 1.3, garlic powder 1.4, ginger powder 1.5, creamer 3.0, gluten powder 2.8, white pepper powder 1.4, star anise powder 0.8, malt paste Essence 5.0, milk powder 4.0, guar gum 1.9, chicken powder 2.6, the mass ratio of dried noodles, sauce packets and powder packets is 130:10:5.
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Abstract
The invention relates to pork soup noodles, which comprise fine dried noodles, a sauce packet and a powder packet, wherein the sauce packet is prepared from palm oil, lard oil, onion, cooking wine, pork, garlic bulb, ginger, salt, monosodium glutamate, lard paste, pork flavorpowder, salted and fermented soybean paste, sesame paste, fennel powder and nutmeg powder; and the powder bag is prepared from salt, monosodium glutamate, white sugar, I+G, hydrolyzed protein powder, yeast extract, pork powder, cheese powder, garlic powder, ginger powder, non-dairy creamer, wheat gluten, white pepper powder, star aniseed powder, maltodextrin, milk powder, guar gum and chicken powder. In eating, a user can properly add the equipped sauce packet and powder bag in cooking fine dried noodles according to individual flavor, so that the pork soup noodles are suitable for taste of different ages of crowds. The pork soup noodles have the advantages of being fragrant in mouth feeling, pure in taste, rich in nutrients and convenient to eat, and the effects of enhancing immunity, balancing nutrition absorption and the like, thus being a good nutritional food, and having wide market prospects.
Description
technical field [0001] The invention belongs to the technical field of food processing and relates to pasta. Background technique [0002] In recent years, with the rapid development of the national economy and the accelerated pace of people's life, corresponding fast food and convenience food have developed rapidly. And with the improvement of living standards, people's requirements for the quality of life have also changed from being full to eating well, to having local flavor characteristics, and the concept of meals has also undergone a fundamental change. [0003] Vermicelli has always been one of the main noodles that people like because of their good taste, convenient eating, low price and easy storage. Most of the existing noodles have a single nutritional structure and poor taste, which cannot meet the nutritional needs of people living in a modern fast-paced life. Contents of the invention [0004] The purpose of the invention is to provide a bone broth ramen w...
Claims
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Application Information
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