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Pickle seasoning packets of instant noodles and production method

A seasoning bag and instant noodle technology, applied in the field of food flavoring agents, to achieve the best seasoning effect, simple source of ingredients, and mature technology

Inactive Publication Date: 2016-03-09
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

[0038] This specific embodiment makes full use of the compound seasoning effect of various different ingredients in the sauce bag, powder bag and dried vegetable bag. 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 the stomach is invigorating. , Nourishing yin and nourishing kidney, regulating qi and opening depression.

[0039] The miscellaneous sauce seasoning bag of this embodiment is characterized in that:

[0040] The sauce pack is made of the following ingredients by weight: 40 parts of concentrated pork rib soup, 10 parts of fresh pork, 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 garlic, 4 parts of old ginger, 2 parts of fennel, 2 parts of Zanthoxylum bungeanum Maxim, 3 parts of wild pepper, 5 parts of hawthorn, 5 parts of tangerine peel, 5 parts of pl...

Embodiment approach 2

[0049] This specific embodiment makes full use of the compound seasoning effect of various different ingredients in the sauce bag, powder bag and dried vegetable bag. 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 the stomach is invigorating. , Nourishing yin and nourishing kidney, regulating qi and opening depression.

[0050] The miscellaneous sauce seasoning bag of this embodiment is characterized in that:

[0051] The sauce pack is made of the following ingredients by weight: 60 parts of concentrated pork rib soup, 20 parts of fresh pork, 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 garlic, 6 parts of old ginger, 5 parts of fennel, 5 parts of Zanthoxylum bungeanum, 5 parts of wild mountain pepper, 10 parts of hawthorn, 10 parts of tangerine peel, 10 parts...

Embodiment approach 3

[0060] This specific embodiment makes full use of the compound seasoning effect of various different ingredients in the sauce bag, powder bag and dried vegetable bag. 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 the stomach is invigorating. , Nourishing yin and nourishing kidney, regulating qi and opening depression.

[0061] The miscellaneous sauce seasoning bag of this embodiment is characterized in that:

[0062] The sauce pack is made of the following ingredients by weight: 50 parts of concentrated pork rib soup, 16 parts of fresh pork, 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 garlic, 5 parts of old ginger, 5 parts of fennel, 5 parts of Zanthoxylum bungeanum, 5 parts of wild mountain pepper, 8 parts of hawthorn, 8 parts of tangerine peel, 8 parts of...

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Abstract

The invention discloses pickle seasoning packets of instant noodles and a production method and belongs to the technical field of food condiments. The pickle seasoning packets of the instant noodles include a sauce packet, a powder packet and a pickle packet. The sauce packet includes pork rib soup, fresh pork, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, bechamel, garlic, fructus foeniculi, hawthorn, dried orange peel, plum pulp, old ginger, planted pepper, wild mountain pepper, milkvetch roots, prepared rehmannia roots, cucumber leaves, liquorice, Chinese angelica, rhizoma kaempferiae, wolfberry, red dates and red flowers. Compared with the prior art, the pickle seasoning packets have the advantages of being simple in food material source, delicious in taste, rich in fragrance, simple in production method and mature in process; the combined seasoning effect of the powder packet and a dried vegetable packet are fully played, and certain herbal diet effects are achieved.

Description

Technical field [0001] The invention belongs to the technical field of food seasonings, and more specifically, belongs to a kimchi seasoning bag for instant noodles and a preparation method. Background technique [0002] The condiments in the prior art are not only one of the characteristics that measure the superiority of Chinese and foreign delicacies, but also an important indicator for evaluating 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, aftertastes and aftertastes will seize the largest share of the instant noodle market. Various flavoring agents in the prior art are additives that are widely used in soups and noodles. In addition to focusing on increasing the taste, with the continuous improvement of the rhythm and quality of life, people pay more attention to nutrition, convenience and taste diversification and sp...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L19/20A23L33/00
CPCA23V2002/00A23V2200/32A23V2200/30
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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