Sheep offal noodle flavoring composition and preparation method thereof

A composition and seasoning technology, applied in food science and other fields, can solve problems such as inability to preserve for a long time, waste of time, poor taste, etc., and achieve good business prospects, avoid use, and simple methods

Inactive Publication Date: 2018-04-27
朱巧堂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The seasoning composition added in existing products either needs on-site deployment, which is troublesome and time-consuming; or has poor taste and cannot be stored for a long time

Method used

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  • Sheep offal noodle flavoring composition and preparation method thereof
  • Sheep offal noodle flavoring composition and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The present embodiment provides a seasoning composition for haggis noodles. The raw material components of the haggis noodle seasoning composition include: 8 parts by weight of hot pot bottom material, 5 parts by weight of hot pot seasoning, 3 parts by weight of bean paste and hot sauce, chicken essence 5 parts by weight, 2 parts by weight of monosodium glutamate, 8 parts by weight of oil consumption, 1 part by weight of Kawasaki, 7 parts by weight of peanut butter and 3 parts by weight of soybean paste.

[0022] Among them, the raw material components of the hot pot bottom material are calculated in parts by weight, including: 90 parts by weight of Chinese prickly ash, 30 parts by weight of star anise, 38 parts by weight of fennel, 25 parts by weight of white skin, 160 parts by weight of bean paste, 60 parts by weight of sheep oil, pork 110 parts by weight of oil, 240 parts by weight of red oil, 13 parts by weight of bay leaves, 60 parts by weight of ginger, 12 parts by...

Embodiment 2

[0026] This embodiment provides a haggis noodle seasoning composition, the raw material components of the haggis noodle seasoning composition are calculated in parts by weight, including: 13 parts by weight of hot pot bottom material, 2 parts by weight of hot pot seasoning, 6 parts by weight of watercress hot sauce, chicken essence 2 parts by weight, 5 parts by weight of monosodium glutamate, 3 parts by weight of oil consumption, 5 parts by weight of Kawasaki, 2 parts by weight of peanut butter and 9 parts by weight of soybean paste.

[0027] Among them, the raw material components of the hot pot bottom material are calculated in parts by weight, including: 120 parts by weight of Chinese prickly ash, 18 parts by weight of star anise, 60 parts by weight of fennel, 15 parts by weight of white skin, 210 parts by weight of bean paste, 40 parts by weight of sheep oil, pork 140 parts by weight of oil, 180 parts by weight of red oil, 17 parts by weight of bay leaves, 35 parts by weigh...

Embodiment 3

[0031] This embodiment provides a haggis noodle seasoning composition, the raw material components of the haggis noodle seasoning composition are calculated in parts by weight, including: 11 parts by weight of hot pot base material, 4 parts by weight of hot pot seasoning, 5 parts by weight of watercress hot sauce, chicken essence 3 parts by weight, 4 parts by weight of monosodium glutamate, 6 parts by weight of oil consumption, 3 parts by weight of Kawasaki, 5 parts by weight of peanut butter and 6 parts by weight of soybean paste.

[0032] Among them, the raw material components of the hot pot bottom material are calculated in parts by weight, including: 100 parts by weight of Chinese prickly ash, 25 parts by weight of star anise, 45 parts by weight of fennel, 20 parts by weight of white skin, 180 parts by weight of bean paste, 50 parts by weight of sheep oil, pork 125 parts by weight of oil, 210 parts by weight of red oil, 15 parts by weight of bay leaves, 45 parts by weight ...

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Abstract

The invention relates to a sheep offal noodle flavoring composition and a preparation method thereof. The sheep offal noodle flavoring composition comprises the following raw materials in parts by weight: 8-13 parts of hotpot condiment, 2-5 parts of hotpot seasoning, 3-6 parts of bean cotyledon chilli sauce, 2-5 parts of chickens' extract, 2-5 parts of monosodium glutamate, 3-8 parts of oyster sauce, 1-5 parts of Chuanqi sauce, 2-7 parts of peanut butter, and 3-9 parts of soybean paste. The sheep offal noodle flavoring composition has the advantages of tasty mouthfeel, attractive color, mild pungent taste, and perfect combination of color, aroma and taste, and is hard to cause fire symptom when being ate, usage of various additives can be prevented, preservation is easy, and the sheep offal noodle flavoring composition has a long shelf life.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a haggis noodle seasoning composition and a preparation method thereof. Background technique [0002] Haggis noodle is a herbal pasta with the effect of delaying aging, nourishing the heart and kidney; the required raw materials are flour, lamb tongue, lamb kidney, etc. This medicated diet is suitable for symptoms such as fatigue and thinness, heart and kidney deficiency, weak waist and knees, and palpitations. The preparation method of haggis noodles mainly includes steps: 1. Wash the sheep tongue and kidney, remove the blood, cut into slices, wash the mushrooms, cut into halves, and set aside; 2. Make the white flour thoroughly with water, knead Form into a ball, roll it thin with a rolling pin, and cut it into noodles as usual; 3. Put the haggis slices into the pot, add an appropriate amount of water, bring to a boil on a high fire, move to a slow fire and simmer, after the hagg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
CPCA23L27/00
Inventor 朱巧堂
Owner 朱巧堂
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