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Beef seasoning packet of soup cooked wheaten food and preparation method of beef seasoning packet

A technology for seasoning packets and beef, applied in the field of food seasoning agents

Inactive Publication Date: 2016-03-02
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

[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 in use, you only need to open the sauce pack, powder pack and dried vegetable pack respectively, put them in a container, brew them with hot water for 5-10 minutes to form a thick soup, add pasta and eat.

[0047] The beef seasoning bag of the noodle soup of the present specific embodiment comprises sauce bag, powder bag and dry vegetable bag, and the weight ratio between sauce bag, powder bag and dry vegetable bag is 2:1:2, it is characterized in that,

[0048] The sauce bag is made from the following ingredients by weight: 40 parts of concentrated beef 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 oil, 4 parts of corn ...

Embodiment approach 2

[0058] 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 in use, you only need to open the sauce pack, powder pack and dried vegetable pack respectively, put them in a container, brew them with hot water for 5-10 minutes to form a thick soup, add pasta and eat.

[0059] 3. The beef seasoning package of noodle soup according to claim 1, comprising a sauce package, a powder package and a dried vegetable package, the weight ratio between the sauce package, the powder package and the dried vegetable package is 2:1:2, It is characterized in that,

[0060] The sauce bag is made of the following ingredients by weight: 60 parts of concentrated beef soup, 20 parts of seasoning sauce, 6 parts of peanut oil, 6 parts of sunflower oil, 6 parts of soybean oil, 6 part...

Embodiment approach 3

[0070] 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 in use, you only need to open the sauce pack, powder pack and dried vegetable pack respectively, put them in a container, brew them with hot water for 5-10 minutes to form a thick soup, add pasta and eat.

[0071] The beef seasoning package of the noodle soup of the specific embodiment comprises a sauce package, a powder package and a dried vegetable package, and the weight ratio between the sauce package, the powder package and the dried vegetable package is 1.5:1:1.5, and it is characterized in that,

[0072] The sauce bag is made from the following ingredients by weight: 50 parts of concentrated beef soup, 15 parts of seasoning sauce, 4 parts of peanut oil, 4 parts of sunflower oil, 4 parts of s...

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PUM

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Abstract

The invention discloses a beef seasoning packet of soup cooked wheaten food and a preparation method of the beef seasoning packet and belongs to the technical field of food flavoring agents. The beef seasoning packet of the soup cooked wheaten food comprises a sauce packet, a powder packet and a dried vegetable packet. The sauce packet comprises concentrated beef soup, bechamel, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, hawthorns, pericarpium citri reticulatae, plum pulp, garlic, fennel, old ginger, planted pepper, wild zanthoxylum schinifollum, milkvetch roots, prepared rehmannia roots, cucumber leaves, liquorice, radix angelica sinensis, rhizoma kaempferiae, lycium barbarum, red dates and sea buckthorn dates. The powder packet comprises table salt powder, monosodium glutamate, powdered sugar, green bean starch, pleurotus eryngii powder, star aniseed powder, fennel powder, cassia twig powder, amomum tsaoko powder, ground clove powder, chili powder, ground pepper, onion powder, ginger powder, garlic powder, spice powder and horseradish powder. Compared with the prior art, the beef seasoning packet has the advantages that the food material source is simple, the taste is delicious, the fragrance is strong, production is easy, the flavor is rich, and the process is mature.

Description

technical field [0001] The invention belongs to the technical field of food flavoring agents, and more specifically, belongs to a beef seasoning bag for noodle soup and a production method thereof. Background technique [0002] In the prior art, my country’s food culture pays a lot of attention to beef soup, for example, in noodle soups such as ramen, noodles, instant noodles, wonton, glutinous rice balls, oat noodles, etc., as a special substance, it is the key to making delicious dishes Auxiliary raw materials are an important part of forming 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...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L33/00A23L31/00A23L19/00
CPCA23V2002/00A23V2200/32A23V2200/30
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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