Chili-pepper seasoning packets for instant noodles and preparation method

A technology of seasoning bag and instant noodles, which is applied in the field of food seasoning agent to achieve the effects of mature technology, simple production and delicious taste

Inactive Publication Date: 2015-12-16
吴秀芝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Various flavoring agents in the prior art are additives that are widely used in noodle soups. In addition to paying attention to increasing the taste, along with the continuous improvement of the pace of life and quality, people pay more attention to nutrition, convenience and taste diversification and specialization. However, general flavoring agents such as monosodium glutamate and chicken essence are all single-flavored, which cannot meet their requirements.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0036] This specific embodiment fully exerts the compound seasoning effect of various ingredients in the sauce package, powder package and dried vegetable package. The source of the ingredients is simple, the taste is delicious, the aroma is strong, the taste is delicious, the production is simple, the process is mature, and it has the function of invigorating the stomach and eliminating food. , nourishing yin and tonifying kidney, regulating qi and resolving depression.

[0037] The miscellaneous sauce seasoning bag of this specific embodiment is characterized in that,

[0038] The sauce package is made of the following ingredients by weight: 40 parts of concentrated beef soup, 20 parts of fresh beef, 10 parts of seasoning sauce, 4 parts of peanut oil, 4 parts of sunflower oil, 4 parts of soybean oil, 4 parts of olive oil, corn 4 parts of oil, 4 parts of small red pepper, 4 parts of small green pepper, 4 parts of garlic, 4 parts of ginger, 2 parts of cumin, 2 parts of plantin...

Embodiment approach 2

[0044] This specific embodiment fully exerts the compound seasoning effect of various ingredients in the sauce package, powder package and dried vegetable package. The source of the ingredients is simple, the taste is delicious, the aroma is strong, the taste is delicious, the production is simple, the process is mature, and it has the function of invigorating the stomach and eliminating food. , nourishing yin and tonifying kidney, regulating qi and resolving depression.

[0045] The miscellaneous sauce seasoning bag of this specific embodiment is characterized in that,

[0046] The sauce package is made of the following ingredients by weight: 60 parts of concentrated beef soup, 30 parts of fresh beef, 20 parts of seasoning sauce, 6 parts of peanut oil, 6 parts of sunflower oil, 6 parts of soybean oil, 6 parts of olive oil, corn 6 parts of oil, 6 parts of small red pepper, 6 parts of small green pepper, 6 parts of garlic, 6 parts of ginger, 5 parts of cumin, 5 parts of plantin...

Embodiment approach 3

[0053] This specific embodiment fully exerts the compound seasoning effect of various ingredients in the sauce package, powder package and dried vegetable package. The source of the ingredients is simple, the taste is delicious, the aroma is strong, the taste is delicious, the production is simple, the process is mature, and it has the function of invigorating the stomach and eliminating food. , nourishing yin and tonifying kidney, regulating qi and resolving depression.

[0054] The miscellaneous sauce seasoning bag of this specific embodiment is characterized in that,

[0055] The sauce package is made of the following ingredients by weight: 50 parts of concentrated beef soup, 26 parts of fresh beef, 16 parts of seasoning sauce, 6 parts of peanut oil, 6 parts of sunflower oil, 6 parts of soybean oil, 6 parts of olive oil, corn 6 parts of oil, 5 parts of small red pepper, 5 parts of small green pepper, 5 parts of garlic, 5 parts of ginger, 5 parts of fennel, 5 parts of planti...

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PUM

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Abstract

The invention discloses chili-pepper seasoning packets for instant noodles and a preparation method, and belongs to the technical field of food flavoring agents. The chili-pepper seasoning packets comprise a sauce packet and a powder packet, wherein the sauce packet comprises concentrated beef soup, fresh beef, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, sauce, garlic, cumin, hawthorn, dried orange peel, plum meat, old ginger, planted pepper, wild mountain pepper, astragalus membranaceus, prepared rehmannia root, cucumber leaf, liquorice, Chinese angelica, rhizoma kaempferiae, Chinese wolfberry, red date, and rhizoma dioscoreae; the powder packet comprises salt powder, gourmet powder, powdered sugar, mung bean starch, pleurotus eryngii powder, star aniseed powder, cumin powder, cassia twig powder, amomum tsaoko powder, flos caryophylli powder, chili powder, ground pepper powder, garlic powder, and ginger powder. Compared with the prior art, the chili-pepper seasoning packets and the preparation method have the advantages that the food material sources are simple, the taste is delicious, the fragrance is rich, the production method is simple, the technology is mutual, the combined seasoning function of the sauce packet and the powder packet is fully played, and a certain medicated food function is performed.

Description

technical field [0001] The invention belongs to the technical field of food flavoring agents, and more specifically, belongs to a double-pepper seasoning bag for instant noodles and a production method thereof. Background technique [0002] In the prior art, seasoning is not only one of the characteristics to measure whether Chinese and foreign delicacies are superior or not, but also an important sign to evaluate the quality of instant noodles. Now the competition of instant noodles has changed from the simple price competition in the past to the quality competition of condiments. Condiments with characteristics, aftertaste and aftertaste will seize the largest share of the instant noodle market. Various flavoring agents in the prior art are additives that are widely used in noodle soups. In addition to paying attention to increasing the taste, along with the continuous improvement of the rhythm of life and quality, people pay more attention to nutrition, convenience and ta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/223A23L1/221A23L1/29A23L27/00A23L27/10A23L27/14A23L33/00
Inventor 杨丽儒吴秀芝席雅南薛荣新李颖张俊杰
Owner 吴秀芝
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