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an instant noodle sauce
Active Publication Date: 2020-12-11
江苏新顺福食品有限公司
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Summary
Abstract
Description
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Problems solved by technology
The seasoning sauce of instant noodles directly affects the mouthfeel of instant noodles and plays a vital role in the edible aesthetics of instant noodles. Now the instant noodle sauces on the market lack nutrition and generally contain food additives such as flavors, which cannot meet people's needs
Method used
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Embodiment 1
[0015] The instant noodle seasoning sauce of the present invention has the characteristics of delicious taste and rich nutrition, and does not add preservatives at the same time. The main ingredients are green and healthy raw materials, which are beneficial to health, and can effectively prolong the shelf life of the instant noodle seasoning sauce without preservatives. (Shelf.
[0016] The vegetable powder and meat paste in the instant noodle seasoning sauce formula of the present invention are all cooked foods, which are prepared by boiling, pickling and dehydration.
[0017] It is prepared from the following raw materials in parts by weight: 15 parts of olive oil, 10 parts of tempeh, 3 parts of vegetable powder, 5 parts of meat paste, 1 part of seasoning powder, 1 part of lemon juice, 1 part of fish bonemeal, 2 parts of malt paste Essence, 3 parts of auxiliary materials, 0.5 part of sorbitol, 0.01 part of a mixture of vitamin E and cephalin (the mass ratio of vitamin E and...
Embodiment 2
[0020] The instant noodle seasoning sauce package of the present invention is prepared from the following raw materials in parts by weight: 25 parts of Maltrin040 aqueous solution with a mass percent content of 25%, 15 parts of tempeh, 5 parts of vegetable powder, 8 parts of meat paste, and 3 parts of seasoning powder , 2 parts of lemon juice, 2 parts of fish bonemeal, 3 parts of maltodextrin, 5 parts of auxiliary materials, 1 part of sorbitol, 0.02 parts of a mixture of vitamin E and cephalin, and 1 part of edible alcohol; wherein, the vegetable powder includes carrot powder and Spinach powder; meat paste includes 2 parts pork paste, 1 part beef paste and 1 part chicken paste; seasoning powder includes 2 parts edible salt, 1 part pepper and 3 parts chili powder; accessories include 2 parts ginger powder, 2 parts garlic powder and 1 part soy sauce.
[0021] Mix the vegetable powder, seasoning powder, fish bone powder, maltodextrin, auxiliary materials, sorbitol, vitamin E and...
Embodiment 3
[0023] The instant noodle seasoning sauce package of the present invention is formulated from the following raw materials in parts by weight: 20 parts of olive oil, 12 parts of fermented soya beans, 4 parts of vegetable powder, 6 parts of meat paste, 2 parts of seasoning powder, 2 parts of lemon juice, 1 part of Fish bone powder, 2 parts of maltodextrin, 4 parts of auxiliary materials, 1 part of sorbitol, 0.02 parts of a mixture of vitamin E and cephalin, and 1 part of edible alcohol; among them, vegetable powder includes carrot powder and spinach powder; meat paste includes 2 parts Pork paste, 1 portion of beef paste, and 1 portion of chicken paste; seasoning powder includes 2 portions of edible salt, 1 portion of pepper powder, and 3 portions of chili powder; auxiliary materials include 2 portions of ginger powder, 2 portions of garlic powder, and 1 portion of soy sauce.
[0024] Mix the vegetable powder, seasoning powder, fish bone powder, maltodextrin, auxiliary materials, ...
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PUM
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Abstract
The invention discloses an instant noodle sauce. The instant noodle sauce is made from, by weight, 15-25 parts of olive oil, 10-15 parts of fermented soya beans, 3-5 parts of vegetable powder, 5-8 parts of meat paste, 1-3 parts of seasoningpowder, 1-2 parts of lemon juice, 1-2 parts of fish bonepowder, 2-3 parts of maltodextrin, 3-5 parts of auxiliary materials, 0.5-1 part of sorbitol, 0.01-0.02 part of vitamin E and cephalin mixture of and 0.5-1 part of edible alcohol. The oil content of the instant noodle sauce is effectively reduced and is reduced from original 35% to 10%, and the paste is helpful for human health. By hiding the paste in a capsule, the separation of air and moisture is achieved, and the purpose of effectively prolonging the shelf life of the sauce is achieved. The vitamin E and cephalin mixture in the formula can also improve the stability of the materials, accordingly the shelf life of the instant noodle sauce is prolonged synergically, and the instant noodle sauce does not easily go bad and is long in shelf life.
Description
technical field [0001] The invention relates to a seasoning sauce for instant noodles, which belongs to the technical field of food processing technology. Background technique [0002] Noodles are a common staple food in my country and some other Asian countries, and have been developed for more than two thousand years and have not declined for a long time. Instant noodles are one of the most popular noodle products, which are made through kneading, proofing, calendering, molding and sterilization. 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...
Claims
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Application Information
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