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Beef instant noodles sauce

A technology of seasoning sauce and instant noodles, applied in the direction of food science, etc., can solve the problems of lack of nutrition and achieve the effect of rich nutrition and no food additives

Inactive Publication Date: 2017-01-25
欧海泉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The seasoning sauce of instant noodles directly affects the mouthfeel of instant noodles and plays a vital role in the consumption of instant noodles. Now the commercially available instant noodle sauce lacks nutrition and generally contains food additives such as essence, which cannot meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A beef instant noodle seasoning sauce, which is composed of the following raw materials in parts by weight: 10 parts of beef, 20 parts of sweet noodle sauce, 18 parts of bean paste, 13 parts of black bean sauce, 6 parts of pepper, 3 parts of olive oil, 5 parts of potatoes, and 2 parts of tangerine peel , 1 part garlic, 1 part green onion, 1 part ginger.

Embodiment 2

[0014] A beef instant noodle seasoning sauce, which is composed of the following raw materials in parts by weight: 15 parts of beef, 25 parts of sweet noodle sauce, 23 parts of bean paste, 18 parts of black bean sauce, 9 parts of pepper, 6 parts of olive oil, 8 parts of potatoes, and 5 parts of tangerine peel , 4 parts of garlic, 4 parts of green onion, and 4 parts of ginger.

Embodiment 3

[0016] A seasoning sauce for beef instant noodles, which is composed of the following raw materials in parts by weight: 13 parts of beef, 22 parts of sweet noodle sauce, 20 parts of bean paste, 15 parts of black bean sauce, 8 parts of pepper, 5 parts of olive oil, 7 parts of potatoes, and 3 parts of tangerine peel , 2 parts garlic, 3 parts green onion, 2 parts ginger.

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PUM

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Abstract

The invention discloses a beef instant noodles sauce, the beef instant noodles sauce is characterized by comprising as following raw materials, by weight: 10 - 15 parts of beef, 20 - 25 parts of sweet sauce made of fermented flour, 18 - 23 parts of thick broad-bean sauce, 13 - 18 parts of black bean sauce, 6 - 9 parts of pepper, 3 - 6 parts of olive oil, 5 - 8 parts of potato, 2 - 5 parts of pericarpium citri reticulatae, 1 - 4 parts of garlic, 1 - 4 parts of green onion, 1 - 4 parts of ginger, the beef instant noodles sauce has the advantages that spicy and delicious flavor, developmental nutrition and excluding food additives.

Description

technical field [0001] The invention relates to the technical field of instant noodle condiments, in particular to a beef instant noodle seasoning sauce. Background technique [0002] In recent years, with the development of society and the improvement of people's living standards, the food industry has also reached a new level. Instant noodles are also required to be simple, hygienic, nutritious, and high-quality. A single packet of seasoning powder in instant noodles can no longer meet the requirements of consumers. In order to meet the requirements of the new era, an extra packet of seasoning sauce is added to the medium and high noodles to make the product more flavorful and delicious. The seasoning sauce of instant noodles directly affects the mouthfeel of instant noodles, and plays a crucial role to the edible of instant noodles, and present commercially available instant noodle sauce lacks nutrition, and generally contains food additives such as essence, can not satis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/00A23L11/50
Inventor 欧海泉
Owner 欧海泉