A combined small noodle seasoning package

A seasoning package and combined technology, which is applied in the field of combined small noodle seasoning package, can solve the problems of small noodles without uniform production standards, unfavorable promotion and expansion of business, and taste changes, so as to achieve consistent taste, cost saving and pure taste Effect

Active Publication Date: 2018-09-28
CHONGQING YOUJUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no unified production standard for small noodles. The amount and proportion of seasonings have an important impact on its taste. Therefore, in the traditional small noodle industry, it is all based on the hand feeling of the noodle maker, which is not conducive to promotion and expansion of business.
[0003] Some people have tried the same packaging method as the hot pot base, vacuum-packing the prepared small noodle seasoning, but it has been proved that because there are more fresh seasonings in the small noodle seasoning, and it is not only easy to deteriorate, but also due to the gap between the seasonings. The interaction of the resulting flavor changes

Method used

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  • A combined small noodle seasoning package

Examples

Experimental program
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Effect test

Embodiment 1

[0032] Make combined small noodle seasoning bag of the present invention:

[0033] 1) Wash the commercially available dried peppers, mix 4 parts, 6 parts, and 2 parts by mass of Erjingtiao, Dahongpao and Chaotian peppers, and dry them at 40°C for 30 minutes to make dried peppers; Put the peppers into the boiling rapeseed oil for 1~3 minutes; take out the dried peppers and drain the oil on the surface, then pound them into powdered peppers with a particle size of 3~5mm; pour rapeseed oil at 80~95°C into the powdered peppers And make the liquid level of the rapeseed oil higher than the capsicum powder, stir until the temperature of the rapeseed oil drops to room temperature, and make the oil-splashed peppers; store the oil-splashed peppers in a nitrogen atmosphere at 4°C for later use; bake, fry The four-step operation of cooking, pounding, and splashing is to bake to reduce its moisture, first to fry and then pound to burst out its aroma, and finally to splash with low-temperat...

Embodiment 2 6

[0039] Embodiments 2 to 6 The operation of making combined small noodle seasoning packets is exactly the same as that of Example 1, the only difference being that the mass parts of the seasoning are different, and the specific mass parts are shown in the following table:

[0040]

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PUM

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Abstract

The invention discloses a combined Chongqing Xiaomian seasoning packet, and is characterized in that the combined Chongqing Xiaomian seasoning packet includes oil spill chili pepper, a lard material and a dry powder material loaded in different interlayers of a seasoning bag provided with the interlayers; the oil spill chili pepper includes 4 parts by mass of Erjingtiao chili pepper, 4 parts by mass of Dahongpao chili pepper, and 2 parts by mass of pod pepper; the lard material includes 10 parts by mass of lard, 4 parts by mass of raw ginger and 6 parts by mass of garlic; the dry powder material includes 5 parts by mass of powdered Chinese prickly ash, 3 parts by mass of salt and 2 parts by mass of monosodium glutamate. The seasoning packet provided by the invention is convenient to use and pure in taste, and does not easily go bad and go stale.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a combined small noodle seasoning bag. Background technique [0002] Chongqing Small Noodles is a soup noodle originated in the mountain city of Chongqing, which is spicy and spicy. In recent years, with the promotion of TV programs, it has been recognized and widely recognized by the whole country. As we all know, condiments are the soul of small noodles, and a bowl of noodles depends entirely on seasonings to enhance the taste, so the key is to select ingredients carefully and make unique condiments. However, there is no unified production standard for small noodles. The amount and proportion of seasonings have an important impact on its taste. Therefore, in the traditional small noodle industry, it is all based on the touch of the noodle maker, which is not conducive to promotion and expansion of business. [0003] Some people have tried the same packagin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L27/10
Inventor 周玉洪魏永香
Owner CHONGQING YOUJUN FOOD
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