Instant compound seasoning suitable for preparing mixed rice noodles

A compound seasoning and instant technology, applied in the direction of food science, etc., can solve the problem that the seasoning is not mixed and dissolved, diners cannot eat a delicious mixed powder, etc., to achieve fast dissolution speed, improve efficiency and reduce workload Effect

Inactive Publication Date: 2016-08-10
JIANGXI XIANGCHU IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Because the breakfast shop needs to supply a large amount of condiments for diners every morning, and there are more than ten kinds of condiments used to make a

Method used

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  • Instant compound seasoning suitable for preparing mixed rice noodles

Examples

Experimental program
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Example Embodiment

[0016] Example 1: An instant compound seasoning suitable for powder mixing, made up of the following components by weight: 80 parts edible salt, 15 parts chicken essence, 1 part starch, 1 part maltodextrin, 0.5 parts Taste disodium nucleotides, 1 part pepper, 1 chili powder, 1 part dried ginger powder.

[0017] An instant compound seasoning suitable for powder mixing, wherein the particle size range of pepper powder is 40 mesh.

[0018] An instant compound seasoning suitable for powder mixing, in which the particle size range of chili powder is 40 mesh.

[0019] An instant compound seasoning suitable for powder mixing, wherein the particle size range of dried ginger powder is 40 mesh.

[0020] The preparation steps of an instant compound seasoning suitable for powder mixing are as follows:

[0021] (1) Mixing: Add edible salt, chicken essence, starch, maltodextrin, disodium nucleotides, pepper, chili powder, dried ginger powder in a three-dimensional rotary mixer according to the weigh...

Example Embodiment

[0023] Example 2: An instant compound seasoning suitable for powder mixing, made up of the following components by weight: 90 parts of edible salt, 20 parts of chicken essence, 1.5 parts of starch, 2 parts of maltodextrin, 0.8 parts Taste nucleotide disodium, 5 parts pepper, 15 chili powder, 3 parts dried ginger powder.

[0024] An instant compound seasoning suitable for powder mixing, in which the particle size range of pepper powder is 80 mesh.

[0025] An instant compound seasoning suitable for powder mixing, in which the particle size range of chili powder is 80 mesh.

[0026] An instant compound seasoning suitable for powder mixing, wherein the particle size range of dried ginger powder is 80 mesh.

[0027] The steps of an instant compound seasoning suitable for mixing powder are as follows:

[0028] (1) Mixing: Add edible salt, chicken essence, starch, maltodextrin, disodium nucleotide, pepper, chili powder, dried ginger powder in the three-dimensional rotary mixer according to t...

Example Embodiment

[0030] Example 3: An instant compound seasoning suitable for powder mixing, made up of the following components by weight: 100 parts edible salt, 30 parts chicken essence, 2 parts starch, 3 parts maltodextrin, 1 part Taste nucleotide disodium, 10 parts pepper, 30 chili powder, 5 parts dried ginger powder.

[0031] An instant compound seasoning suitable for powder mixing, in which the particle size range of pepper powder is 100 mesh.

[0032] An instant compound seasoning suitable for powder mixing, in which the particle size range of chili powder is 100 mesh.

[0033] An instant compound seasoning suitable for powder mixing, wherein the particle size range of dried ginger powder is 100 mesh.

[0034] The steps of an instant compound seasoning suitable for mixing powder are as follows:

[0035] (1) Mixing: Add edible salt, chicken essence, starch, maltodextrin, disodium nucleotide, pepper, chili powder, dried ginger powder in a three-dimensional rotary mixer according to the weight rati...

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Abstract

The invention discloses an instant compound seasoning suitable for preparing mixed rice noodles. The instant compound seasoning is prepared from the following components in parts by weight: 80-100 parts of edible salt, 15-30 parts of chicken essence, 1-2 parts of starch, 1-3 parts of maltodextrin, 0.5-1 part of disodium 5'-ribonucleotide, 1-10 parts of ground pepper, 1-30 parts of chilli powder and 1-5 parts of dried ginger powder. Since the instant compound seasoning disclosed by the invention contains insoluble ground pepper, chilli powder and dried ginger powder, the obtained particles are looser with more pores and are dissolved in water faster; and with the salty, fresh, hemp, spicy, aromatic and other tastes, the workload of preparing mixed rice noodles is reduced, and the preparation efficiency of mixed rice noodles is improved.

Description

technical field [0001] The invention belongs to the technical field of seasoning production, and in particular relates to an instant compound seasoning suitable for powder mixing. Background technique [0002] When it comes to Nanchang cuisine, all Nanchang people will first recommend Nanchang noodles, which belongs to Jiangxi cuisine. In Nanchang, noodles are one of the delicacies in the streets and alleys. Many Nanchang people have the habit of eating noodles for breakfast. [0003] The way to mix the noodles is to put the rice noodles in boiling water and put them on a plate, then add salt, pepper, chili powder, chicken essence, soy sauce, sesame oil and other seasonings, as well as minced garlic, chopped green onion, dried salted radish, potherb mustard Spices, fried peanuts and other side dishes can be eaten after mixing well. The characteristic of mixed powder is that it is easy to make and fast; it will not be too hot and can be eaten immediately after it is done. T...

Claims

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Application Information

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IPC IPC(8): A23L27/00
Inventor 徐春发涂永新路璐
Owner JIANGXI XIANGCHU IND CO LTD
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