High-protein sweet noodle sauce and preparation method thereof

A sweet noodle sauce and high-protein technology, applied in the field of high-protein sweet noodle sauce and its preparation, can solve the problems of a large amount of debris, waste, etc., and achieve the effects of reducing oil content, saving costs, and good color

Inactive Publication Date: 2015-09-23
HEFEI JINXIANGWEI IND & TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Instant noodles are an important convenience food in my country. In recent years, the output and sales of instant noodles in my country have continued to rise, but a large amount of debris will be produced in the processing of instant noodles, causing a lot of waste

Method used

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Embodiment Construction

[0016] A high-protein sweet noodle sauce is characterized in that it is made from the following raw materials in parts by weight (kg):

[0017] Instant noodle residue 400, tea residue 30, fish meat 45, mango juice 20, soybean 10, kudzu root 2, mulberry 4, uncaria 1, hawthorn 2, salt 150, aspergillus oryzae 1.2.

[0018] The preparation method of described high-protein sweet noodle sauce, comprises the following steps:

[0019] (1) decoct kudzu root, mulberry, uncaria, and hawthorn with 5-6 times the water for 40-50 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder to obtain Chinese medicine powder;

[0020] (2) Put the tea residue into a gauze bag, mix it with the instant noodle residue, add 0.8 times of water, steam for 10 minutes, and discharge the material, remove the gauze bag containing the tea residue;

[0021] (3) When the temperature of the material obtained in step (2) drops to 40°C, add Aspergillus oryzae and mix ...

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PUM

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Abstract

The present invention discloses a high-protein sweet noodle sauce and a preparation method thereof. The sweet noodle sauce is characterized by being composed of the following raw materials in parts by weight: 400-420 parts of instant noodle residues, 30-40 parts of tea residues, 45-50 parts of fish meat, 20-24 parts of mango juice, 10-11 parts of soybeans, 2-3 parts of radix puerariae, 4-5 pars of mulberry fruits, 1-2 parts of uncaria rhynchophylla, 2-3 parts of haws, 150-160 parts of salt, and 1.2-1.4 parts of aspergillus oryzae. The preparation method uses instant noodle residues as raw materials to ferment the sweet noodle sauce, which can effectively save costs, the prepared sweet noodle sauce has a mellow soya sauce flavor, a good color and luster, no bitter taste and other odors, and delicate mouthfeel, and the added tea residues contain tea residue protein which has good oil absorbency, can reduce the oil and fat contents of the instant noodle residues, and enable the sweet noodle sauce more healthy. At the same time the added Chinese herb medicines have efficacy of lowering blood pressure.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a high-protein sweet noodle sauce and a preparation method thereof. Background technique [0002] Sweet noodle sauce is a kind of sauce-like condiment made of flour as the main raw material through koji making and heat preservation fermentation. Because sweet noodle sauce has been processed through fermentation and other processes, it has formed a unique flavor and nutritional value. It is a favorite seasoning product. At the same time It is also the main ingredient of sauce in instant noodles. Instant noodles are an important convenience food in my country. In recent years, the output and sales of instant noodles in my country have continued to rise, but a large amount of slag will be produced in the processing of instant noodles, resulting in a lot of waste. In view of this situation, using instant noodle slag as a raw material to make sweet noodle sauce th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/30A23L27/60
CPCA23V2002/00A23V2200/326A23V2200/30A23V2250/214A23V2250/21A23V2250/548
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE
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