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Sauce bag of pickled vegetable instant noodles and making method of sauce bag

A technology for instant noodles and sauce packets, applied in food science and other directions, can solve the problems of product flavor aging, dull taste, and large fluctuation of heating curve, and achieve the effects of enriching health care, mellow and harmonious flavor, and delicious and mellow taste.

Inactive Publication Date: 2017-05-17
广西南宁市韩太食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem to be solved by the present invention is to provide a kind of Laotan sauerkraut instant noodle sauce package and its preparation method, to solve the problem that the existing frying sauce process cannot effectively control the Maillard reaction process and cause the product flavor to further age and decline; Improper control leads to large fluctuations in the heating curve and unstable flavor of the finished product; the characteristics of the sauce produced in the steam interlayer pot are not enough and the taste is relatively flat; continuous operation is not possible, and the production efficiency is low, etc.

Method used

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  • Sauce bag of pickled vegetable instant noodles and making method of sauce bag

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preparation example Construction

[0037] The preparation method of described Laotan sauerkraut instant noodle sauce package comprises the following steps:

[0038] S1: Put rapeseed oil and camellia oil into the steam pot, open the steam valve to adjust the steam pressure to 0.72-0.8MPa, raise the temperature to 132-140°C, and prepare the mixture A

[0039] S2: Put pepper, Chinese prickly ash, star anise powder, and cinnamon powder into the mixture A prepared in step S1 and stir-fry, the steam pressure is 0.85-1MPa, heat up to 145-170°C, stir-fry for 6-10min, and the mixture is obtained B;

[0040] S3: put shallots and celery into the mixture B prepared in step S2 and stir-fry, the steam pressure is 0.75-0.85MPa, the temperature is adjusted to 112-135°C, and the stir-fry time is 20-25min, and the mixture C is obtained;

[0041] S4: Put the soy sauce into the mixture C prepared in step S3 and stir-fry, the steam pressure is 0.72-0.76MPa, adjust the temperature to 106-120°C, stir-fry for 8-15min and then close t...

Embodiment 1

[0048] An Laotan sauerkraut instant noodle sauce package, comprising the following raw materials in parts by weight: 70 parts of rapeseed oil, 15 parts of camellia oil, 3 parts of pepper, 1 part of Chinese prickly ash, 12 parts of chives, 3 parts of star anise powder, celery 8 parts, 4 parts cinnamon powder, 25 parts soy sauce, 10 parts sesame oil, 34 parts Luo Han Guo, 14 parts grape seed, 12 parts sunflower seed, 13 parts sunflower disc, 12 parts rock green orchid, 9 parts litchi core, 12 parts Chuanxiong , 10 parts of yellow tube flower, 8 parts of medlar leaves, 5 parts of northern wind grass, 3 parts of ginkgo flavonoids, 1 part of polypropylene pyrrolidone, 0.5 parts of hydroxypropyl methylcellulose potassium, 0.6 parts of agar, compatible with DuPont EEA2112AC 1 part of food-grade antioxidant 264 0.8 parts, 0.9 parts of guar gum, 0.5 parts of epoxidized soybean oil fatty acid, 2.4 parts of vitamins, 1.6 parts of amino acids, 1.44 parts of trace elements, 0.05 parts of di...

Embodiment 2

[0062] An Laotan sauerkraut instant noodle sauce package, comprising the following raw materials in parts by weight: 55 parts of rapeseed oil, 12 parts of camellia oil, 2 parts of pepper, 1 part of Chinese prickly ash, 9 parts of chives, 2 parts of star anise powder, celery 6 parts, 3 parts cinnamon powder, 18 parts soy sauce, 8 parts sesame oil, 22 parts Luo Han Guo, 12 parts grape seed, 10 parts sunflower seed, 10 parts sunflower disc, 8 parts rock green orchid, 6 parts litchi core, 9 parts Chuanxiong , 7 parts of yellow tube flower, 5 parts of medlar leaves, 4 parts of northern wind grass, 2 parts of ginkgo flavonoids, 0.6 parts of polypropylene pyrrolidone, 0.3 parts of hydroxypropyl methylcellulose potassium, 0.4 parts of agar, compatible with DuPont EEA2112AC 0.8 parts of antioxidant, 0.6 parts of food grade antioxidant 264, 0.6 parts of guar gum, 0.3 parts of epoxidized soybean oil fatty acid, 1.8 parts of vitamins, 1 part of amino acid, 1 part of trace elements, 0.04 pa...

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Abstract

The invention discloses a sauce bag of pickled vegetable instant noodles. The sauce bag comprises the following raw materials in parts by weight: rapeseed oil, camellia oil, pepper, Chinese prickly ash, chive, star aniseed powder, celery, cinnamon powder, soy sauce, sesame oil, momordica grosvenori, grape seeds, buckeye, sunflower discs, dracocephalum rupestre hance, lychee seeds, ligusticum wallichii, phacellanthus tubiflorus, holly leaves, leucas mollissima, ginkgetin, polyvinyl pyrrolidone, hydroxypropyl methyl cellulose, agar, a DuPont EEA2112AC compatilizer, a food-grade antioxidant 264, guar gum, epoxy soybean oil fatty acid, vitamins, amino acids, trace elements, dihydro jasmine, ethyl fragrance, carvone, fumaric acid furfuryl alcohol methyl ester, 51-disodium guanylate, guanylic acid potassium and citric acid. The sauce bag of the pickled vegetable instant noodles can be made by using a continuous sectional frying process. The sauce of the sauce bag is smooth and harmonious in overall flavor, delicious and mellow in taste, pleasant in fragrance, high in overall acceptability and stable in quality.

Description

[0001] 【Technical field】 [0002] The invention belongs to the technical field of instant noodle condiments, and in particular relates to an old-tan sauerkraut instant noodle sauce package and a preparation method thereof. [0003] 【Background technique】 [0004] A survey data from AC Nielsen shows that in 2012, the sales volume of instant noodles in my country was about 46.423 billion units, and the sales volume of the whole industry in the first half of 2013 increased by 0.5% year-on-year. The seasoning package of instant noodles, especially the sauce package, plays a decisive role in the presentation of the overall flavor of instant noodles. This is not only because the instant noodle sauce package can solve the flavor that is difficult to reflect in a single powder package, but also the addition of the sauce package can better show the meat. And the special function of oil and fat in increasing and maintaining flavor, making the whole bowl of instant noodles more fragrant, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/105
Inventor 林跃华
Owner 广西南宁市韩太食品有限责任公司
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