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Mutton instant noodle and preparation method thereof

A technology of instant noodles and mutton, which is applied in the field of food processing, can solve the problems that hinder the development of mutton instant food, the mutton has a strong smell and is difficult to like, and achieve the effect of improving nutritional richness and health, enhancing health care efficacy, and increasing nutritional value

Active Publication Date: 2015-09-09
贵州麻阳河食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no instant noodles involving mutton in the market, but there are relatively many instant foods for mutton, such as dried mutton, etc.; meanwhile, some researchers have done research on mutton instant powder; Mutton jerky or mutton instant powder are difficult to get rid of the smell of mutton due to the traditional processing technology, which leads to the heavy smell of mutton made, making it difficult for mutton instant food to be liked by eaters, thus hindering Development of mutton convenience food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A mutton instant noodle comprises the following raw materials: 150 g of dry noodle cake, 20 g of mutton, and 5 g of seasoning. The mutton is fresh mutton mixed with the mutton smell improving agent according to the weight ratio of 4:1, after being mixed and marinated, it is then added to clean water and boiled for 30 minutes. The raw materials included in the mutton smell improving agent are 3g star anise, 2g licorice, 2g fennel, 1g prickly ash, 4g ginger, 3g bay leaf, 1g pines, 2g red pepper, 2g cinnamon, and 1g white buckle by weight. , Cao Guo 1g, Amomum 3g for preparation. The raw materials of the seasoning are by weight 40g of salt, 11g of monosodium glutamate, 7g of pepper powder, 4g of pepper powder, 1g of coriander, 2g of garlic sprouts, and 1g of green onion.

[0030] The preparation method of this mutton instant noodles is characterized in that, comprises the following steps:

[0031] (1) The fresh mutton and the mutton taste improver are mixed according to ...

Embodiment 2

[0037]A mutton instant noodle comprises the following raw materials: 200 g of dry noodle cake, 35 g of mutton, and 10 g of seasoning. The mutton is fresh mutton mixed with the mutton smell improving agent according to the weight ratio of 5:2, after being mixed and marinated, it is then added to clean water and boiled for 40 minutes. The raw materials included in the mutton-flavor improving agent are star anise 5g, licorice 4g, fennel 3g, Chinese prickly ash 2g, Galangal 5g, bay leaves 4g, pines 3g, red pepper 5g, cassia bark 4g, white buckle 4g ​​by weight , Cao Guo 5g, Amomum 5g. The cassia bark is carbon powder obtained by carbonization treatment in a vacuum environment; wherein the vacuum degree of the vacuum environment is 0.08MPa. The raw materials of the seasoning are by weight 60g of salt, 15g of monosodium glutamate, 10g of pepper powder, 7g of pepper powder, 2g of coriander, 3g of garlic sprouts, and 2g of green onion.

[0038] The preparation method of this mutton ...

Embodiment 3

[0045] A mutton instant noodle comprises the following raw materials: dry noodle cake 180g, mutton 30g, seasoning 8g. The mutton is fresh mutton mixed with the mutton smell improving agent according to the weight ratio of 3:1, after being mixed and marinated, it is added to clean water and boiled for 35 minutes. The raw materials included in the mutton smell improving agent are 4g star anise, 3g licorice, 2.5g fennel, 1.5g prickly ash, 4.5g ginger, 3.5g bay leaf, 2g pines, 3g red pepper, and 3g cinnamon by weight. , Baikou 2g, Caoguo 4g, Amomum 4g. The cassia bark is carbon powder obtained by carbonization treatment in a vacuum environment; wherein the vacuum degree of the vacuum environment is 0.02MPa. The raw materials of the seasoning are by weight 50g of salt, 13g of monosodium glutamate, 9g of pepper powder, 5g of pepper powder, 1.5g of coriander, 2.5g of garlic sprouts, and 1.7g of green onion.

[0046] The preparation method of this mutton instant noodles is character...

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PUM

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Abstract

The present invention relates to the technical field of food processing, especially a mutton instant noodle and a preparation method thereof. In the preparation of the mutton instant noodle, fresh mutton and a mutton smell modifying agent conduct matching treatment to enable the remove of the mutton smell to a relative large extent and to improve the taste and flavor of the mutton instant noodle. Besides, the mutton smell modifying agent mainly consists of star anises, licorice, fennel, Chinese red pepper, alpinia officinarum, bay leaves, nardostachys jatamansi roots, red peppers, cinnamomum tamala, amomum kravanh, amomum tsaoko and amomum villosum as raw materials to enable the interaction between the mutton smell modifying agent and the mutton smell, to enable the decomposition and transformation of the main ingredients of mutton smell, and to reduce the content of mutton smell in mutton. Furthermore, by conducting pickling process of the mutton smell modifying agent and the fresh mutton, many carcinogen brought by meat product pickling are avoided and the food safety defects are reduced. The preparation method improves the quality, rich nutrition and health of the instant mutton noodle.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to mutton instant noodles and a preparation method thereof. Background technique [0002] Instant noodles, also known as instant noodles, are favored by most consumers due to their strong convenience, taste and flavor. Because of this, the development of instant noodles and other convenience foods has been greatly promoted and developed, making There are now a wide variety of convenience foods on the market, and there are dozens of them in the instant noodle series alone, such as Laotan sauerkraut instant noodles, pickled pepper and chicken feet instant noodles, beef instant noodles and so on. However, there is no instant noodles involving mutton in the market, but there are relatively many instant foods for mutton, such as dried mutton, etc.; meanwhile, some researchers have done research on mutton instant powder; Mutton jerky or mutton instant powder are difficult to get ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/40A23L7/113A23L23/10
Inventor 王万龙石通福
Owner 贵州麻阳河食品有限公司
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