Calcium supplementing sweet noodle sauce and preparation method thereof

A technology of sweet noodle sauce and psoralen, which is applied in the field of food processing, can solve the problems of waste and a large amount of debris, and achieve the effects of reducing oil content, cost saving, and strong sauce flavor

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 count

Method used

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Embodiment Construction

[0015] A sweet noodle sauce for calcium supplementation, characterized in that it is made from the following raw materials in parts by weight (kg):

[0016] Instant noodle residue 400, tea residue 30, fish bone 40, milk 40, konjac powder 10, antler 3, Polygonum multiflorum 2, psoralen 4, Pseudostellaria 1, salt 150, Aspergillus oryzae 1.2.

[0017] The preparation method of described calcium-supplementing sweet noodle sauce, comprises the following steps:

[0018] (1) Add velvet antler, Polygonum multiflorum, Psoraleae, and Taizi to 5-6 times the water and boil for 40-50 minutes, filter and remove the residue, and the obtained filtrate is spray-dried to make powder to obtain Chinese medicine powder;

[0019] (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;

[0020] (3) When the temperature of the materi...

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Abstract

The present invention discloses a calcium supplementing 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, 40-45 fish bones, 40-45 parts of milk, 10-11 parts of konjac flour, 3-4 parts of pilose antler, 2-3 parts of fallopia multiflora, 4-5 parts of psoralea corylifolia, 1-2 pseudostellaria heterophylla roots, 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, and can reduce the oil and fat contents of the instant noodle residues. At the same time the added fish bones and milk improve the calcium content of the sweet noodle sauce and the matched traditional Chinese medicines can play the function of strengthening body.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a calcium-supplementing 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...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/30A23L27/60
CPCA23V2002/00A23V2200/30
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE
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