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Preparation method of condiments for Sichuan style noodles

A technology of dan dan noodles and condiments, which is applied in the field of preparation of dan dan noodle condiments, can solve the problems of difficult to reflect natural aroma, monotonous spicy and salty taste, poor nutrition, etc., and achieve the effect of increasing freshness, delicious taste and high quality of finished products Effect

Inactive Publication Date: 2016-05-18
CHONGQING ZHOUJUNJI HOTPOT FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing seasoning ingredients are simple, generally only include vegetable oil, sauce, capsicum, salt, etc., have a monotonous taste, poor nutrition, and only monotonous spicy and salty taste; own natural aroma
At present, there is no method for preparing dandan noodle seasoning that has a good freshness-enhancing effect and has high nutritional value and health care value, and is simple to use.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of seasoning for dandan noodles, which is composed of the following raw materials: 25 parts of vegetable oil, 13 parts of sprouts, 16 parts of sesame paste, 9 parts of edible salt, 6 parts of peanuts, 3 parts of pepper, 2 parts of garlic, and 2 parts of white sugar , 3 parts of sweet sauce, 1 part of old ginger, 1.5 parts of spices, 0.1 part of edible spices, 5 parts of monosodium glutamate; the monosodium glutamate is composed of 3 parts of chicken essence and 2 parts of high fresh essence; the chicken essence is composed of glutamine 37% sodium nitrite, 30% edible salt, 11% white sugar, 9% chicken powder, 6% starch, 3% maltodextrin, 0.8% disodium 5'-taste nucleotide, 1.8% flavoring, 0.4 pepper % composition (put the chicken essence at a high temperature of 150-180°C, and decompose 6% after 30s); Disodium succinate 2% composition.

[0022] Production steps: 1) Heat the oil into hot oil at 120-130°C, add sprouts, sweet sauce, pepper, edible salt, g...

Embodiment 2

[0026] A preparation method of seasoning for dandan noodles, which is composed of the following raw materials: 26 parts of vegetable oil, 14 parts of sprouts, 17 parts of sesame paste, 10 parts of edible salt, 7 parts of peanuts, 4 parts of pepper, 3 parts of garlic, and 3 parts of white sugar , 4 parts of sweet sauce, 2 parts of old ginger, 1.5 parts of spices, 0.1 part of edible spices, and 7 parts of monosodium glutamate; the monosodium glutamate is composed of 4 parts of chicken essence and 3 parts of high fresh essence; the high fresh essence is composed of glutamine 94% sodium phosphate, 4% disodium 5'-flavored nucleotide, 2% disodium succinate; chicken essence is composed of 38% sodium glutamate, 31% edible salt, 12% white sugar, and 8% chicken powder %, starch 5.5%, maltodextrin 2%, 5'-taste nucleotide disodium 1%, edible spice 2%, pepper 0.5% 5% decomposition by weight).

[0027] Preparation steps: 1) Heat the oil into hot oil at 120-130°C, add sprouts, sweet sauce, ...

Embodiment 3

[0031] A preparation method of seasoning for dandan noodles, which is composed of the following raw materials: 27 parts of vegetable oil, 15 parts of sprouts, 18 parts of sesame paste, 11 parts of edible salt, 8 parts of peanuts, 5 parts of pepper, 4 parts of garlic, and 4 parts of white sugar , 5 parts of sweet sauce, 3 parts of old ginger, 2 parts of spices, 0.2 part of edible spices, 9 parts of monosodium glutamate; said monosodium glutamate is composed of 5 parts of chicken essence and 4 parts of high fresh essence; said high fresh essence is glutamic acid 95% sodium, 3% disodium 5'-taste nucleotide, and 2% disodium succinate (put the chicken bouillon at a high temperature of 150-180°C, and decompose 7% after 30s); Sodium glutamate 39%, edible salt 32%, white sugar 13%, chicken powder 7%, starch 4%, maltodextrin 1%, 5'-taste nucleotide disodium 1.3%, food flavoring 2.1%, Pepper 0.6% composition. After being placed under normal temperature conditions for 1 month, take it o...

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PUM

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Abstract

The invention provides a preparation method of condiments for Sichuan noodles. The preparation method is performed according to the following steps of (1) heating oil to obtain hot oil of 120-130 DEG C, adding sprouts, sweet fermented flour paste, hot peppers, edible salt, old ginger, garlic, white granulated sugar and sesame paste, performing stir-frying, after the oil is boiled, turning down the fire, and enabling the boiled oil to be boiled for 7-8 minutes with a small fire so as to obtain a first part of products; and (2) adding peanuts, gourmet powder, spices and edible flavors to the first part of the products, performing stir-frying and uniform stirring so as to obtain a mixture, and taking out the mixture from a pot so as to obtain condiments for the Sichuan style noodles. The Sichuan style noodles obtained by the preparation method disclosed by the invention are chewy, mellow, natural, fresh and fragrant, deeply tasteful and natural; marinated juice is crisp, fragrant, salty, fresh, slightly hot, and fragrant.

Description

technical field [0001] The invention relates to the technical field of food seasoning, in particular to a method for preparing dandan noodle seasoning. Background technique [0002] People depend on food, and the quality of food is an important standard for people's quality of life. Especially in modern society, with the advancement of science, people's material living standards have been greatly improved, and people are tirelessly pursuing the taste of food. However, due to the acceleration of the pace of life, how to obtain delicious food conveniently and quickly while satisfying appetite is also a common goal pursued by people. [0003] Dandan noodles (Noodles, Sichuan Style) are famous Chengdu snacks. Noodles are rolled out of flour, cooked, and topped with special seasoning. This dish was originally widely circulated in Sichuan and Chongqing, and was often used as a banquet snack. Later, it was carried forward to all over the world. It is a unique traditional flavor ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22
Inventor 周英明
Owner CHONGQING ZHOUJUNJI HOTPOT FOOD