Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Seasoned noodles and preparation method thereof

A technology for dried noodles and flour, applied in the field of food processing, can solve the problems of single variety and low nutritional value, and achieve the effect of high absorption and utilization rate

Inactive Publication Date: 2016-09-21
张家瑞
View PDF3 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem of single variety and low nutritional value of traditional dried noodles, the present invention adds egg shell powder, Chinese prickly ash, etc. on the basis of the traditional formula, and then provides a kind of dried noodles rich in calcium source and unique in taste, and then matched with rich The special seasoning package and side dish package enrich the taste of dried noodles

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The preparation method of seasoning flour seasoning bag, comprises the preparation of seasoning bag a and b:

[0038] The preparation of seasoning bag a comprises the following steps,

[0039] 1) Weigh 8 parts of raw pepper, 0.3 parts of pepper, 0.1 part of pepper, 0.1 part of woody, 0.1 part of clove, 0.1 part of cumin, 0.1 part of cinnamon, 0.1 part of three Nye, 0.2 part of star anise, 0.1 part of sesame, 0.1 part of cinnamon 0.05 parts of Angelica dahurica, 0.3 parts of cumin, 8 parts of pepper, 0.3 parts of Chinese prickly ash, 0.1 part of pepper, 0.1 part of woody fragrance, 0.1 part of clove, 0.1 part of cumin, 0.1 part of sweet rosin, 0.1 part of Sanai, 0.2 part of star anise, sesame 0.1 part, 0.1 part of cinnamon, 0.05 part of Angelica dahurica, 0.3 part of cumin;

[0040] 2) The raw materials are made into respective dry powders;

[0041] 3) Weigh again 85 parts of raw rapeseed oil, heat it to 155°C, add 18% to the rapeseed oil first step 2) to prepare dried...

Embodiment 2

[0044] The preparation method of seasoning flour seasoning bag, comprises the preparation of seasoning bag a and b:

[0045] The preparation of seasoning bag a comprises the following steps,

[0046] 1) Weigh 9 parts of raw pepper, 0.5 part of Chinese prickly ash, 0.2 part of pepper, 0.2 part of woody fragrance, 0.2 part of clove, 0.2 part of cumin, 0.35 part of cinnamon, 0.25 part of three Nye, 0.4 part of star anise, 0.4 part of sesame, 0.2 part of cinnamon 0.15 parts of Angelica dahurica, 0.45 parts of cumin, 9 parts of pepper, 0.55 parts of Chinese prickly ash, 0.15 parts of pepper, 0.15 parts of woody fragrance, 0.15 parts of cloves, 0.2 parts of cumin, 0.25 parts of sweet rosin, 0.2 parts of Sana, 0.5 parts of star anise, sesame 0.35 parts, 0.15 parts of cinnamon, 0.2 parts of Angelica dahurica, 0.5 parts of cumin;

[0047] 2) The raw materials are made into respective dry powders;

[0048]3) Weigh again 87 parts of raw rapeseed oil, heat it to 165°C, add 20% of the st...

Embodiment 3

[0051] The preparation method of seasoning flour seasoning bag, comprises the preparation of seasoning bag a and b:

[0052] The preparation of seasoning bag a comprises the following steps,

[0053] 1) Weigh 10 parts of raw peppers, 0.7 parts of Chinese prickly ash, 0.3 parts of pepper, 0.3 parts of woody, 0.3 parts of cloves, 0.3 parts of cumin, 0.5 parts of cinnamon, 0.3 parts of three Nye, 0.7 parts of star anise, 0.5 parts of sesame, 0.3 parts of cinnamon 0.3 parts of Angelica dahurica, 0.7 parts of cumin, 10 parts of pepper, 0.7 parts of Chinese prickly ash, 0.3 parts of pepper, 0.3 parts of woody fragrance, 0.3 parts of cloves, 0.3 parts of cumin, 0.5 parts of sweet rosin, 0.3 parts of sanai, 0.7 parts of star anise, sesame 0.5 parts, 0.3 parts of cinnamon, 0.3 parts of Angelica dahurica, 0.7 parts of cumin;

[0054] 2) The raw materials are made into respective dry powders;

[0055] 3) Weigh 88 parts of raw rapeseed oil, heat it to 175°C, add 22% of the step 2) to th...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Thicknessaaaaaaaaaa
Granularityaaaaaaaaaa
Login to View More

Abstract

The present invention relates to the field of food processing and particularly to seasoned noodles. The seasoned noodles consist of a seasoning bag, a vegetable accessory bag and fine dried noodles. The seasoning bag consists of a seasoning bag a and a seasoning bag b. The seasoning bag a consists of the following raw materials: rapeseed oil, chilies, Chinese prickly ash, pepper, radix aucklandiae, cloves, fennel, nard, rhizoma kaempferiae, star anises, sesame seeds, cortex cinnamomi, radix angelicae dahuricae and cumin. The seasoning bag b is composed of the following raw materials: fresh ginger powder, garlic powder, shallot segments, pepper powder, and chicken essence. The vegetable accessory bag comprises a tomato and fried egg bag, a braised beef bag, a shii-take and chicken meat bag, an onion and mutton bag and a red oil preserved vegetable bag. The fine dried noodles consist of the following components: flour, wheat bran, egg shell powder, edible salt, and Chinese prickly ash. The raw materials of the wheat bran and eggs which are poor in mouthfeel, but rich in nutrition are fully used, and processed and prepared into public food which is easily digestible and absorbed, and conveniently consumed, so that the processes are optimized and the shortcoming of poor taste is overcome.

Description

technical field [0001] The invention relates to the field of food processing, in particular to seasoned noodles and a preparation method thereof. Background technique [0002] my country is the largest producer and consumer of vermicelli in the world. The noodle industry has developed into a relatively mature industry. With the improvement of people's living standards and the enhancement of the demand for dietary health, dried noodles have also developed from a single, convenient and low-grade product to a mid-to-high-end product integrating nutrition, function, health care, delicacy and convenience. As a traditional healthy staple food, in the pursuit of nutrition and health in today's society, traditional vermicelli has gradually lost its former glory due to its single ingredients, poor taste and low nutritional value. [0003] Calcium deficiency in today's human body can cause a variety of diseases. Calcium supplementation through the traditional way of taking calcium t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L27/00A23L27/10A23L7/109A23L15/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/308
Inventor 张家瑞
Owner 张家瑞
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com