Saucing seasoning packet for instant noodles and preparation method

Abstract

The invention discloses a saucing seasoning packet for instant noodles and a preparation method and belongs to the technical field of food seasonings. The saucing seasoning packet for the instant noodles comprises 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, fennel, hawthorn fruits, dried tangerine or orange peel, plum meat, old ginger, planted pepper, wild pepper, astragalus membranaceus, prepared radix rehmanniae, cucumber leaves, liquorice, Chinese angelica, rhizoma kaempferiae, fructus lycii, red dates and safflower; the powder packet comprises salt, monosodium glutamate, powdered sugar, mung bean starch, pleurotus eryngii powder, star aniseed powder, fennel powder, cassia twig powder, tsaoko cardamon powder, clove powder, chilli powder, ground pepper, garlic powder and ginger powder. Compared with the prior art, the saucing seasoning packet and the preparation method have the characteristics that sources of food materials are simple, the saucing seasoning packet tastes delicious and has rich aroma, the production method is simple, the process is mature and the like, the composite seasoning function of the sauce packet and the powder packet is sufficiently exerted, and the saucing seasoning packet has a certain function of herbal cuisine.

Description

technical field [0001] The invention belongs to the technical field of food flavoring agents, more specifically, it belongs to a soy sauce 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 taste d...

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.