Tomato-beef sauce for instant potato noodles and preparation method for tomato-beef sauce
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A technology of potato noodles and tomato sauce, which is applied in the field of food condiments, can solve the problems of single flavor and poor taste, and achieve the effect of high nutritional value, simple production process and uniform flavor
Inactive Publication Date: 2015-06-10
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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[0005] Another object of the present invention is to provide a tomato beef sauce for in
Method used
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Embodiment 1
[0038] A tomato beef sauce for instant potato noodles, comprising the following raw materials in parts by weight:
[0039] 37 parts of ground beef, 15 parts of tomato sauce, 5 parts of tomato sauce, 14 parts of tomato, 0.1 part of monosodium glutamate, 0.1 part of chicken essence, 0.5 part of chili sauce, 0.3 part of table salt, 1.5 parts of edible oil, 1 part of minced onion, and 1 part of minced ginger .
Embodiment 2
[0041] A tomato beef sauce for instant potato noodles, comprising the following raw materials in parts by weight:
[0042] 47 parts of minced beef, 23 parts of tomato sauce, 15 parts of tomato sauce, 24 parts of tomatoes, 0.8 parts of monosodium glutamate, 0.8 parts of chicken essence, 5.5 parts of chili sauce, 1.2 parts of table salt, 2.5 parts of edible oil, 7 parts of minced onion, and 5 parts of minced ginger .
Embodiment 3
[0044] A tomato beef sauce for instant potato noodles, comprising the following raw materials in parts by weight:
[0045] 42 parts of minced beef, 18 parts of tomato sauce, 10 parts of tomato sauce, 18 parts of tomatoes, 0.5 parts of monosodium glutamate, 0.5 parts of chicken essence, 2.3 parts of chili sauce, 0.7 parts of table salt, 2 parts of edible oil, 4 parts of minced onion, and 2 parts of minced ginger share.
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Abstract
The invention belongs to the field of food condiments and particularly relates to tomato-beef sauce for instant potato noodles and a preparation method for the tomato-beef sauce. The tomato-beef sauce for the instant potato noodles is prepared from the following raw materials in parts by weight: 37-47 parts of minced beef, 15-23 parts of tomato sauce, 5-15 parts of tomato sauce, 14-24 parts of tomatoes, 0.1-0.8 part of aginomoto, 0.1-0.8 part of chicken essence, 0.5-5.5 parts of chilli sauce, 0.3-1.2 parts of salts, 0.7-2.5 parts of edible oil, 1-7 parts of minced onion and 1-5 parts of fresh ginger powder, wherein 80g of the tomato-beef sauce for the instant potato noodles is mixed with 220g of the instant potato noodles to form the noodles with the sauce; after being eaten for a long time, the noodles with the sauce can meet various nutrient needs of people, so that the problem that the nutrient is single is avoided. The preparing formula of the tomato-beef sauce is fixed so that the unified product flavor is well guaranteed; the prepared tomato-beef sauce is strong in flavor, moderate in sourness and sweetness, and high in nutritional value. Besides, the preparation process is simple and can be used for industrial and large-scale production.
Description
technical field [0001] The invention belongs to the field of food condiments, in particular to a tomato beef sauce for instant potato noodles and a preparation method thereof. Background technique [0002] At present, the traditional tomato beef sauce has a single flavor, rough production, poor taste, and the formula is not fixed, so the uniform flavor of the product cannot be guaranteed. In addition, the commercially available tomato beef sauce contains a large number of artificially synthesized additives, sweeteners, preservatives, emulsifiers, thickeners, etc., which not only cannot meet people's reasonable nutritional needs, but are also not conducive to long-term consumption. Furthermore, there is no tomato beef sauce specifically for potato noodles. Contents of the invention [0003] An object of the present invention is to solve at least the above problems and / or disadvantages and to provide at least the advantages as will be described hereinafter. [0004] Anothe...
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IPC IPC(8): A23L1/24A23L1/216A23L27/60A23L19/12
Inventor 张泓李慧超胡宏海戴小枫黄艳杰张荣徐芬张春江黄峰张雪陈文波刘倩楠
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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