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Noodle seasoning and manufacturing method thereof

A production method and condiment technology, applied in food ingredients containing natural extracts, functions of food ingredients, food science, etc., can solve problems such as heavy spicy taste, diarrhea, etc., reduce the probability of gastric ulcer, low cost, easy to operate flexible effects

Inactive Publication Date: 2017-07-21
CHONGQING YOUJUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The small noodles have a strong spicy taste, which makes people feel refreshed after eating, but some people will have stomachache, diarrhea and other problems after eating chili

Method used

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  • Noodle seasoning and manufacturing method thereof
  • Noodle seasoning and manufacturing method thereof
  • Noodle seasoning and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Present embodiment provides a kind of small noodle seasoning, makes through the following steps:

[0043] Wash 10 parts of pepper and 2 parts of Chinese prickly ash respectively, dry, smash and mix;

[0044] Chop 3 parts of ginger and 3 parts of garlic, and prepare with boiling water;

[0045] Heat 35 parts of rapeseed oil to 180°C, take half of the volume of rapeseed oil and pour it over the crushed peppers and peppercorns;

[0046] When the temperature of the remaining rapeseed oil drops to 180°C, pour it over the brewed garlic and ginger;

[0047] Mix two parts of rapeseed oil mixture, 7 parts of soy sauce, 3 parts of monosodium glutamate, and 5 parts of sesame paste, and stir well;

[0048] After cooling, fill and eat.

Embodiment 2

[0050] Present embodiment provides a kind of small noodle seasoning, makes through the following steps:

[0051] Wash 15 parts of Chaotian pepper, 4 parts of peppercorns, 2 parts of cinnamon bark, and 1 part of fennel, dry, smash and mix;

[0052] Chop 3 parts of ginger and 3 parts of garlic, and prepare with boiling water;

[0053] Heat 35 parts of rapeseed oil to 200°C, take half of the volume of rapeseed oil and pour it over the crushed pepper, pepper, cinnamon, and fennel;

[0054]When the temperature of the remaining rapeseed oil drops to 170°C, pour it into the brewed garlic and ginger;

[0055] Mix two parts of rapeseed oil mixture, 7 parts of soy sauce, 3 parts of monosodium glutamate, 5 parts of sesame paste, and 1 part of brown sugar, and stir well;

[0056] After cooling, fill and eat.

Embodiment 3

[0058] Present embodiment provides a kind of small noodle seasoning, makes through the following steps:

[0059] Wash, dry, crush and mix 10 parts of the mixture of Chaotian pepper and vitex, 2 parts of the mixture of green pepper and Chinese pepper, 1 part of cinnamon, and 1 part of fennel;

[0060] Chop 1 part of ginger and 1 part of garlic, and prepare it with boiling water;

[0061] Choose 10 portions of fresh cabbage, wash, smash, and filter to get the filtrate.

[0062] Heat 30 parts of rapeseed oil to 160°C, take half of the volume of rapeseed oil and pour it over the crushed chili, pepper, cinnamon, and fennel;

[0063] When the temperature of the remaining rapeseed oil drops to 140°C, pour it into the brewed garlic and ginger;

[0064] Mix two parts of rapeseed oil mixture and auxiliary materials, 5 parts of soy sauce, 2 parts of monosodium glutamate, 2 parts of sesame paste, and 1 part of brown sugar, and stir well;

[0065] After cooling, fill and eat.

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Abstract

The invention provides a noodle seasoning and a manufacturing method thereof, and relates to the technical field of food. The noodle seasoning is mainly prepared from the following raw materials in parts by weight: 30 to 40 parts of rapeseed oil, 10 to 20 parts of pepper, 5 to 10 parts of soy sauce, 2 to 4 parts of aginomoto, 2 to 8 parts of Sichuan Pepper, 1 to 5 parts of ginger, 1 to 5 parts of garlic, 2 to 8 parts of sesame paste and 10 to 20 parts of ingredients. The seasoning has the fragrance of seasonings such as pepper, simultaneously contains abundant nutrient substances, and has the effects of nourishing the stomach and protecting the stomach, so that the stimulation for the stomach is reduced, and the requirements of people are met. The manufacturing method of the noodle seasoning comprises the following steps: warming and heating the rapeseed oil, and mixing with the remaining raw materials. The method is simple in manufacturing technology, low in cost, flexible in operation and easy for large scale production.

Description

technical field [0001] The invention relates to the technical field of food, and in particular to a small noodle seasoning and a preparation method thereof. Background technique [0002] Small noodles are one of the four major characteristics of Chongqing. They belong to the category of Chongqing noodles. They are a special traditional snack that originated in the beautiful city of mountains and rivers—Chongqing Municipality directly under the Central Government. It belongs to Chongqing cuisine. Small noodles are the simplest type of Chongqing noodles. Small noodles in a narrow sense refer to spicy vegetarian noodles, which are divided into two types: soup noodles and dry noodles, and the spicy type. Small noodles in a broad sense also include noodles with simmered seeds, such as beef, fat sausage, and pea noodles with miscellaneous sauce. [0003] Small noodles have a strong spicy taste, which makes people feel refreshed after eating, but some people will have stomachache...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L33/105
CPCA23V2002/00A23V2200/32A23V2250/21
Inventor 余家友刘莉
Owner CHONGQING YOUJUN FOOD
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