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Instant noodle seasoning capable of preventing eater from suffering from excessive internal heat after being eaten and production method of instant noodle seasoning

A technology for instant noodles and seasoning, applied in the functions, applications, food preparation and other directions of food ingredients, can solve problems such as easy to get angry, adverse to human health, etc., and achieve the effect of fragrant taste

Inactive Publication Date: 2015-11-25
HEZE HAINUO INTPROP SERVICES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Instant noodles are a kind of fast food that everyone loves in daily life. The seasoning package is an important factor to enhance the taste of instant noodles. However, although there are various seasonings for instant noodles on the market, they are easy to get angry after eating, and they all add a lot of food additives. detrimental to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] An instant noodle seasoning that does not get angry after eating, comprising the following raw materials in parts by weight: 45kg of salt, 3kg of monosodium glutamate, 4kg of rock sugar, 1kg of shallot, 2kg of onion, 1kg of coriander, 1kg of garlic, 1kg of star anise, 1kg of ginger, and 0.5kg of bay leaf , dill 0.5kg, thyme 1kg, mulberry leaves 1kg, nutmeg 0.8kg, perrin 1kg, honeysuckle 1kg, gangmegen 2kg, mint 1kg, mountain sesame 1.5kg, light bamboo leaves 1kg, tangerine peel 3kg, bellflower 1kg, gardenia 2kg, 1kg dandelion, 1kg Ophiopogon japonicus.

[0015] The production method of the instant noodle seasoning that does not get angry after eating of the present embodiment may further comprise the steps:

[0016] (1) Wash coriander, dill, thyme, mulberry leaves, honeysuckle, mint, and light bamboo leaves, dry them at room temperature, and then put them in a microwave killing machine for killing greens. The killing temperature is 80°C, and the killing time is 5-7 minu...

Embodiment 2

[0021] An instant noodle seasoning that does not get angry after eating, comprising the following raw materials in parts by weight: 45kg of salt, 3kg of monosodium glutamate, 6kg of rock sugar, 1.5kg of shallot, 2kg of onion, 2kg of coriander, 1.5kg of garlic, 1kg of star anise, 1kg of ginger, and bay leaf 1kg, dill 1.8kg, thyme 1.5kg, mulberry leaves 1.5kg, nutmeg 1kg, perrin 1.5kg, honeysuckle 2kg, gangmegen 3kg, mint 1.5kg, mountain sesame 2kg, light bamboo leaves 2kg, tangerine peel 4kg, platycodon 2kg, Gardenia 3kg, Dandelion 1.5kg, Ophiopogon japonicus 1.5kg.

[0022] The production method of the instant noodle seasoning that does not get angry after eating of the present embodiment may further comprise the steps:

[0023] (1) Wash coriander, dill, thyme, mulberry leaves, honeysuckle, mint, and light bamboo leaves, dry them at room temperature, and then put them in a microwave de-enzyming machine for de-enzyming. The de-enzyming temperature is 85°C, the de-enzyming time ...

Embodiment 3

[0028] An instant noodle seasoning that does not get angry after eating, comprising the following raw materials in parts by weight: 50 kg of salt, 5 kg of monosodium glutamate, 8 kg of rock sugar, 2 kg of shallot, 3 kg of onion, 2 kg of coriander, 2 kg of garlic, 1.5 kg of star anise, 1.5 kg of ginger, and bay leaf 1kg, dill 1kg, thyme 2kg, mulberry leaves 1.5kg, nutmeg 1kg, perrin 2kg, honeysuckle 3kg, gangmegen 4kg, mint 2kg, mountain sesame 3kg, light bamboo leaves 3kg, tangerine peel 5kg, bellflower 3kg, gardenia 4kg , Dandelion 2kg, Ophiopogon japonicus 2kg.

[0029] The production method of the instant noodle seasoning that does not get angry after eating of the present embodiment may further comprise the steps:

[0030] (1) Wash coriander, dill, thyme, mulberry leaves, honeysuckle, mint, and light bamboo leaves, dry them at room temperature, and then put them in a microwave de-enzyming machine for de-enzyming. The de-enzyming temperature is 90°C, the de-enzyming time is...

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PUM

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Abstract

The invention discloses instant noodle seasoning capable of preventing an eater from suffering from excessive internal heat after being eaten. The instant noodle seasoning comprises the following raw materials including common salt, monosidum glutamate, rock candy, green onion, onions, caraway, garlics, anise, ginger, myrcia, cumin, thyme, mulberry leaves, myristica fragrans, eupatorium, honeysuckle, roughhaired holly roots, mint, screwtree roots, lophatherum gracile, pericarpium citri reticulatae, platycodon grandiflorum, gardenia, dandelion and radix ophiopogonis. The instant noodle seasoning has the advantages that natural and healthy ingredients are adopted; the fragrance of the seasoning can be sufficiently enhanced through the myrcia, cumin and the thyme; the effects of clearing away heat can be achieved through the honeysuckle, the roughhaired holly roots, the mint and the like; the human body health is facilitated; the taste is fragrant and intense; the instant noodle seasoning is suitable for mass people to eat.

Description

technical field [0001] The invention belongs to the field of instant noodle seasoning processing, and in particular relates to an instant noodle seasoning that does not get angry after eating and a production method thereof. Background technique [0002] Instant noodles are a kind of fast food that everyone loves in daily life. The seasoning package is an important factor to enhance the taste of instant noodles. However, although there are various seasonings for instant noodles on the market, they are easy to get angry after eating, and they all add a lot of food additives. not conducive to human health. Contents of the invention [0003] In order to make up for the deficiencies in the prior art, the invention provides a seasoning for instant noodles that does not get angry after eating and a production method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] An instant noodle seasoning that does not get angry after e...

Claims

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Application Information

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IPC IPC(8): A23L1/223A23L1/29A23L27/14A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 李怀玉
Owner HEZE HAINUO INTPROP SERVICES
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