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Diced-chicken-flavor instant noodle sauce bag and preparation method thereof

A technology for instant noodles and sauce packets, which is applied in the fields of food ingredients containing natural extracts, functions of food ingredients, food science, etc., can solve the problems of bland taste, low production efficiency, large fluctuation of heating curve, etc., and achieve a round and harmonious flavor. , The effect of high overall acceptance, delicious and mellow taste

Inactive Publication Date: 2017-07-14
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 diced chicken-flavored instant noodle sauce package and a preparation method thereof, so as to solve the problem that the existing stir-frying sauce process cannot effectively control the Maillard reaction process and cause further aging and decline of product flavor; 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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  • Diced-chicken-flavor instant noodle sauce bag and preparation method thereof
  • Diced-chicken-flavor instant noodle sauce bag and preparation method thereof

Examples

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preparation example Construction

[0037] The preparation method of described diced chicken flavor instant noodle sauce package, comprises the following steps:

[0038] S1: Put camellia oil and lard 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, garlic, and ginger into the mixture A prepared in step S1 and stir-fry, the steam pressure is 0.85-1MPa, the temperature is raised to 145-170°C, and the 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 cl...

Embodiment 1

[0048] A diced chicken-flavored instant noodle sauce package, comprising the following raw materials in parts by weight: 70 parts of camellia oil, 18 parts of lard, 3 parts of pepper, 1 part of Chinese prickly ash, 15 parts of chives, 12 parts of garlic, and 7 parts of celery , 10 parts of ginger, 20 parts of soy sauce, 8 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, yellow tube 10 parts of flowers, 8 parts of fructus lycifera, 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, 1 part of DuPont EEA2112AC compatibilizer , 0.8 parts of food grade antioxidant 264, 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 elem...

Embodiment 2

[0062] A diced chicken-flavored instant noodle sauce package, comprising the following raw materials in parts by weight: 55 parts of camellia oil, 12 parts of lard, 2 parts of pepper, 1 part of Chinese prickly ash, 10 parts of chives, 9 parts of garlic, and 5 parts of celery , 8 parts of ginger, 15 parts of soy sauce, 6 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, yellow tube 7 parts of flowers, 5 parts of Chinese fructus chinensis, 4 parts of North 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, 0.8 parts of DuPont EEA2112AC compatibilizer , 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 acids, 1 part of trace elem...

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Abstract

The invention discloses a diced-chicken-flavor instant noodle sauce bag. The diced-chicken-flavor instant noodle sauce bag is prepared from the following raw materials in parts by weight: camellia oil, lard, peppers, Chinese prickly ash, chives, garlic, celery, gingers, soy sauce, sesame seed oil, fructus momordicae, grape seeds, Chinese buckeye seeds, sunflower heads, rupestrine dragonhead herb, litchi seeds, ligusticum chuanxiong, phacellanthus tubiflorus, Chinese holly leaves, herba leucatis molloissimae, ginkgo flavones, polypropylene pyrrolidone, potassium hydroxypropyl methylcellulose, agar, an EEA2112AC compatilizer (Dupont), a food-grade antioxidant 264, guar gum, epoxidized soybean oil fatty acid, vitamins, amino acids, trace elements, dihydro jasmone, ethylvanillin, carvone, methyl furfuryl fumarate, 51-disodium guanylate, potassium guanylate, and chicken essence; and the diced-chicken-flavor instant noodle sauce bag is prepared by a continuous sectional stir-frying technology. The diced-chicken-flavor instant noodle sauce bag disclosed by the invention has a mellow and harmonious overall flavor, a delicious and mellow taste, as well as a pleasant aroma, and thus, the diced-chicken-flavor instant noodle sauce bag is 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 diced chicken-flavored 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 fragran...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/10A23L33/10A23L33/105A23L5/10A23L5/30
CPCA23V2002/00A23V2200/32A23V2250/21
Inventor 林跃华
Owner 广西南宁市韩太食品有限责任公司
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