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A kind of preparation method of combined small noodle seasoning bag

A seasoning package and combined technology, which is applied in the field of making combined small noodle seasoning packages, can solve the problems of lack of uniform production standards for small noodles, unfavorable promotion and expansion of business, change in taste, etc., and achieve consistent taste and cost saving. , the effect of pure taste

Active Publication Date: 2018-02-02
SHANGHAI SHUNDI FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
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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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Embodiment Construction

[0021] The present invention will be described in further detail below in conjunction with specific embodiments.

[0022] The invention discloses a method for making a combined small noodle seasoning package, which is characterized in that the oil-splashed peppers are preserved in a nitrogen atmosphere, and the perishable seasonings are wrapped with lard and sealed with nitrogen for preservation.

[0023] The method for making the above-mentioned combined small noodle seasoning package specifically includes the following steps:

[0024] 1) Wash the commercially available dried peppers and bake them at 40°C for 30 minutes to make dried peppers; then put the dried peppers into boiling rapeseed oil for 1-3 minutes; take out the dried peppers and drain the oil on the surface, then Pound chili powder with a particle size of 3-5mm; pour 80-95°C rapeseed oil into the chili powder and make the liquid level of the rapeseed oil higher than the chili powder, stir until the temperature of...

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Abstract

The invention discloses a making method of a combined Chongqing noodle Xiaomian seasoning bag. The method comprises the following steps: preserving oil-containing splattering chili in nitrogen atmosphere, wrapping a perishable seasoning with lard oil, introducing nitrogen, and carrying out sealed preservation. The seasoning bag provided by the invention has the advantages of convenient use, pure taste, and difficult deterioration and flavor reversion.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making 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 tri...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10A23L27/14A23L3/3418
CPCA23L3/3418
Inventor 周玉洪魏永香
Owner SHANGHAI SHUNDI FOOD CO LTD
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