Mutton flavoring packets for soup noodles and production methods of mutton flavoring packets

A technology of seasoning package and mutton, applied in the field of food flavoring agents, 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 medicinal food health function of nourishing yin and tonifying kidney, regulating qi and resolving depression. When using it, you only need to open the sauce package and the powder package respectively, put them in the container and brew them with hot water for 5-10 minutes to form a thick soup, then add pasta and eat.

[0037] The mutton seasoning bag of the noodle soup of the specific embodiment comprises a sauce bag, a powder bag and a dried vegetable bag, and the weight ratio between the sauce bag, the powder bag and the dried vegetable bag is 1.5:1, and it is characterized in that,

[0038] The sauce bag is made from the following ingredients by weight: 40 parts of concentrated mutton soup, 10 parts of seasoning sauce, 4 parts of peanut oil, 4 parts of sunflower oil, 4 parts of soybean oil, 4 parts of olive...

Embodiment approach 2

[0046] This specific embodiment fully exerts the compound seasoning effect of various ingredients in the sauce package, powder package and dried vegetable package. The medicinal food health function of nourishing yin and tonifying kidney, regulating qi and resolving depression. When using it, you only need to open the sauce package and the powder package respectively, put them in the container and brew them with hot water for 5-10 minutes to form a thick soup, then add pasta and eat.

[0047] The mutton seasoning bag of the noodle soup of the specific embodiment comprises a sauce bag, a powder bag and a dried vegetable bag, and the weight ratio between the sauce bag, the powder bag and the dried vegetable bag is 1.5:1, and it is characterized in that,

[0048] The sauce bag is made of the following ingredients in parts by weight: 60 parts of concentrated mutton soup, 20 parts of seasoning sauce, 6 parts of peanut oil, 6 parts of sunflower oil, 6 parts of soybean oil, 6 parts o...

Embodiment approach 3

[0055] This specific embodiment fully exerts the compound seasoning effect of various ingredients in the sauce package, powder package and dried vegetable package. The medicinal food health function of nourishing yin and tonifying kidney, regulating qi and resolving depression. When using it, you only need to open the sauce package and the powder package respectively, put them in the container and brew them with hot water for 5-10 minutes to form a thick soup, then add pasta and eat.

[0056] The mutton seasoning bag of the noodle soup of the present specific embodiment comprises a sauce bag, a powder bag and a dried vegetable bag, and the weight ratio between the sauce bag, the powder bag and the dried vegetable bag is 1:1, and it is characterized in that,

[0057] The sauce bag is made of the following ingredients by weight: 50 parts of concentrated mutton soup, 15 parts of seasoning sauce, 4 parts of peanut oil, 4 parts of sunflower oil, 4 parts of soybean oil, 4 parts of o...

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PUM

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Abstract

The invention discloses mutton flavoring packets for soup noodles and production methods of the mutton flavoring packets, and belongs to the technical field of food flavoring agents. The mutton flavoring packets comprise the sauce packet, the powder packet and the dried vegetable packet, wherein the sauce packet comprises concentrated mutton soup, sauce, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, hawthorn, pericarpium citri reticulatae, plum pulp, garlic, fennel, old ginger, planted wild pepper, wild zanthoxylum schinifollum, astragalus membranaceus, prepared rehmannia root, cucumber leaf, radix glycyrrhizae, Chinese angelica, rhizoma kaempferiae, Chinese wolfberry and red date; the powder packet comprises salt powder, gourmet powder, sugar powder, green bean starch, pleurotus eryngii powder, star aniseed powder, fennel powder, cassia twig powder, tsaoko cardamon powder, ground cloves powder, chili powder, ground pepper, onion powder, ginger powder and garlic powder. Compared with the prior art, the mutton flavoring packets have the characteristics of being simple in food material source, delicious in taste, strong in fragrance, simple in production method, mature in process and the like, fully play the compound flavoring function of the sauce packet, the powder packet and the dried vegetable packet, and have a certain medical function.

Description

technical field [0001] The invention belongs to the technical field of food flavoring agents, and more specifically, belongs to a mutton seasoning bag for noodle soup and a production method thereof. Background technique [0002] In the prior art, there is a lot of attention paid to mutton soup in the food culture of our country. For example, in noodles, instant noodles, wontons, 饸饹, oat noodles and other noodle soups, as a special substance, it is a key auxiliary raw material for making delicious dishes. , is an important part of the flavor characteristics of noodle soup. 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 taste diversification and specialization. And general flavoring agent such as monosodium glutamate, chicken essence all is singl...

Claims

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Application Information

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