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Preparation method of seasoning of noodles with miscellaneous sauce

A condiment and sauce noodle technology, which is applied in the preparation of miscellaneous sauce noodle condiments, can solve the problems of difficulty in reflecting the natural aroma of miscellaneous sauce, monotonous hot and sour taste, salty taste, and poor nutrition, so as to improve the effect of freshness and taste Delicious, high-quality finished product

Inactive Publication Date: 2016-06-15
CHONGQING ZHOUJUNJI HOTPOT FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But existing condiment batching is simple, generally only comprises vegetable oil, sauce, capsicum, salt etc., and taste is monotonous, and nutrition is poor, has only monotonous hot and sour flavor, salty taste; Tasty, difficult to reflect the natural aroma of miscellaneous sauce itself
At present, there is no preparation of a better freshness-increasing effect while also having higher nutritional value and health care value, and a method for using simple miscellaneous sauce noodle seasoning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of miscellaneous sauce noodle seasoning, which is composed of the following raw materials: 30 parts of vegetable oil, 13 parts of shiitake mushrooms, 10 parts of protein meat, 12 parts of sweet sauce, 7 parts of edible salt, 4 parts of old ginger, 3 parts of pickled mustard, and fermented soybeans 2 parts of soy sauce, 3 parts of white sugar, 0.3 part of pepper, 0.1 part of food spice, 2.7 parts of monosodium glutamate; the monosodium glutamate is composed of 2 parts of chicken essence and 0.7 part of high fresh essence; the chicken essence is made of sodium glutamate 37%, edible salt 30%, white sugar 11%, chicken powder 9%, starch 6%, maltodextrin 3%, 5'-taste nucleotide disodium 0.8%, edible spice 1.8%, pepper 0.4% (Put the chicken essence at a high temperature of 150-180°C, and decompose 6% after 30s); Disodium 2% composition.

[0020] Production steps: heat the oil to 130°C hot oil, add mushrooms, sweet sauce, pickled mustard, edible salt, ging...

Embodiment 2

[0023] A preparation method of miscellaneous sauce noodle condiments, comprising 31 parts of vegetable oil, 14 parts of shiitake mushrooms, 11 parts of protein meat, 13 parts of sweet sauce, 8 parts of edible salt, 5 parts of ginger, 4 parts of pickled mustard, 3 parts of black bean sauce, It consists of 4 parts of white sugar, 0.4 part of pepper, 0.1 part of edible spice, and 3.8 parts of monosodium glutamate. The monosodium glutamate is composed of 3 parts of chicken essence and 0.8 part of high fresh essence; the high fresh essence is composed of 94% sodium glutamate, 4% disodium 5'-taste nucleotide, 2% disodium succinate % composition; chicken essence is composed of 38% sodium glutamate, 31% edible salt, 12% white sugar, 8% chicken powder, 5.5% starch, 2% maltodextrin, 1% disodium 5'-flavored nucleotide , edible spices 2%, pepper 0.5% (put the chicken bouillon under high temperature of 150-180°C, decompose 5% by weight after 30s).

[0024] Preparation steps: Heat the oil ...

Embodiment 3

[0027] A preparation method of miscellaneous sauce noodle seasoning, which is composed of the following raw materials: 32 parts of vegetable oil, 15 parts of shiitake mushrooms, 12 parts of protein meat, 14 parts of sweet sauce, 9 parts of edible salt, 6 parts of ginger, 5 parts of pickled mustard, fermented soybean 4 parts of soy sauce, 5 parts of white granulated sugar, 0.5 part of pepper, 0.2 part of food spice, 4.9 parts of monosodium glutamate; the monosodium glutamate is composed of 4 parts of chicken essence and 0.9 part of high fresh essence; the high fresh essence is sodium glutamate 95 %, 3% disodium 5'-flavored nucleotide, 2% disodium succinate (put the chicken essence at a high temperature of 150-180°C, and decompose 7% after 30s); 39% sodium nitrite, 32% edible salt, 13% white sugar, 7% chicken powder, 4% starch, 1% maltodextrin, 1.3% disodium 5'-taste nucleotide, 2.1% flavoring, 0.6 pepper %composition. Stir in the boiled noodles, the seasoning accounts for 9% o...

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Abstract

The present invention provides a preparation method of a seasoning of noodles with miscellaneous sauce and the preparation method is as follows: 1) oil is heated to hot oil with a temperature of 120-130 DEG C, and shiitake mushroom, sweet sauce, hot pickled mustard tubers, edible salt, old gingers, white granulated sugar and black bean sauce are added into the hot oil to be stir-fried; and the oil is boiled continuously for 7-8 minutes using a low heat after the oil is boiled to prepare a first product; and 2) pepper, monosodium glutamate and edible spices are added into the first product, the mixture is stir-fried and stirred evenly, and the evenly-stirred mixture is taken out from a pot to prepare the seasoning of noodles with miscellaneous sauce. The obtained noodles with miscellaneous sauce are good in mouthfeel, and the miscellaneous sauce is mellow and natural in fragrance, and fresh and bright in color and luster. A natural flavor of the miscellaneous sauce can be kept for a long term at room temperature. The preparation method is simple, the product quality is high, the use is convenient, etc.

Description

technical field [0001] The invention relates to the technical field of food seasoning, in particular to a preparation method of miscellaneous sauce 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] Mixed sauce noodles were originally a local specialty food in Beijing, and later spread to all over the world. Mix boiled noodles and miso sauce. When eating, mix the noodles and miso sauce evenly and serve. It is a kind of traditional flavor food with deep characteristics, which is deeply loved by people. However, its co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/29
Inventor 周英明
Owner CHONGQING ZHOUJUNJI HOTPOT FOOD
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