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Spicy and hot beef instant noodle bagged sauce and preparation method thereof

A technology of instant noodles and sauce packs, which is applied in the functions of food ingredients, food science, and applications. It can solve the problems of product flavor aging, flat taste, and large fluctuations in heating curves, and achieve rich health effects, round and harmonious flavors, and Delicious and mellow effect

Inactive Publication Date: 2017-06-30
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 spicy beef 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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  • Spicy and hot beef instant noodle bagged sauce and preparation method thereof

Examples

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preparation example Construction

[0037] The preparation method of described spicy beef instant noodle sauce package, comprises the following steps:

[0038] S1: Put palm oil and edible butter 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 garlic 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 time is 6-10min, and the mixture B is obtained ;

[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 the steam valve...

Embodiment 1

[0048] A spicy beef instant noodle sauce package, in parts by weight, comprising the following raw materials: 65 parts of palm oil, 20 parts of edible butter, 3 parts of pepper, 1 part of Chinese prickly ash, 14 parts of chives, 3 parts of star anise powder, celery 10 parts, 8 parts of garlic, 25 parts of soy sauce, 10 parts of sesame oil, 34 parts of Luo Han Guo, 14 parts of grape seeds, 12 parts of sala seeds, 13 parts of sunflower discs, 12 parts of rock green orchids, 9 parts of lychee cores, 12 parts of 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, DuPont EEA2112AC compatibilizer 1 part, 2640.8 parts of food grade antioxidant, 0.9 part of guar gum, 0.5 part 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 par...

Embodiment 2

[0062] A spicy beef instant noodle sauce package, in parts by weight, comprising the following raw materials: 52 parts of palm oil, 15 parts of edible butter, 2 parts of pepper, 1 part of Chinese prickly ash, 10 parts of chives, 2 parts of star anise powder, celery 8 parts, 6 parts of garlic, 16 parts of soy sauce, 8 parts of sesame oil, 22 parts of Luo Han Guo, 12 parts of grape seeds, 10 parts of sala seeds, 10 parts of sunflower discs, 8 parts of rock green orchids, 6 parts of lychee cores, 9 parts of 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, DuPont EEA2112AC compatibilizer 0.8 parts, 2640.6 parts of food grade antioxidant, 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 parts of...

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Abstract

The invention discloses a spicy and hot beef instant noodle bagged sauce. The spicy and hot beef instant noodle bagged sauce is prepared from the following raw materials in parts by weight: palm oil, edible beef tallow, black pepper, pepper, chive, star aniseed powder, celery, garlic, soy sauce, sesame oil, momordica grosvenori, grape pips, buckeye, sunflower flower discs, dracoceph-alum rupestre, lychee seeds, ligusticum wallichii, phacellanthus tubiflorus, holly leaves, herba leucatis molloissimae, ginkgetin, polypropylene pyrrolidone, potassium hydroxypropyl methyl cellulose, agar, a DuPont EEA2112AC compatilizer, a food-grade antioxidant 264, guar gum, epoxydized soyabean oil fatty acid, vitamins, amino acids, microelements, dihydrojiasmone, ethyl vanillin, carvone, methyl-furfuryl fumarate, 51-disodium guanylate, potassium guanylate and capsanthin. The spicy and hot beef instant noodle bagged sauce is prepared through a continuously sectional type stir-frying technology. The sauce disclosed by the invention is mellow, full and harmonious in overall flavor, delicious and mellow in taste, joyful 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 a spicy beef 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, more tast...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/20A23L27/21A23L33/00A23L27/22
CPCA23V2002/00A23V2200/30A23V2250/702A23V2250/7042A23V2250/708A23V2250/0638A23V2250/0618A23V2250/0642A23V2250/1588A23V2250/1612A23V2250/1586A23V2250/1592A23V2250/1642A23V2250/1626A23V2250/1598
Inventor 林跃华
Owner 广西南宁市韩太食品有限责任公司
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