Loquat pork rib-flavored seasoning powder bag used for instant noodles

Abstract

The invention belongs to the technical field of instant noodle seasoning processing, and particularly relates to a loquat pork rib-flavored seasoning powder bag used for instant noodles. The powder bag comprises the following components in parts by weight: 2 to 15 parts of loquat fruit powder, 10 to 20 parts of pig bone fine powder, 2.2 to 3 parts of hawthorn fruit powder, 1 to 1.5 parts of driedtangerine peel powder, 25 to 35 parts of table salt, 6 to 12 parts of monosodium glutamate, 3 to 6 parts of white sugar, 1 to 3 parts of chili powder, 1 to 2 parts of ginger powder, 1 to 3 parts of black pepper powder, 2 to 4 parts of white pepper powder, 0.1 to 0.5 part of cassia bark powder, 0.1 to 0.5 part of star anise powder, 2 to 7 parts of yeast extract, 5 to 8 parts of chicken bone fine powder, 3 to 8 parts of chicken essence, 0.5 to 1 part of guar gum, 0 to 12 parts of maltodextrin, and 0.5 to 1 part of disodium 5'-ribonucleotide. The application of the invention creatively applies loquat to the instant noodle powder bag, provides a novel loquat pork rib flavor, and endows the powder bag with certain effects of harmonizing the stomach and promoting digestion while enriching seasoning types for instant noodles.

Description

technical field [0001] The invention belongs to the technical field of instant noodle seasoning processing, and in particular relates to a loquat pork rib flavor seasoning powder packet for instant noodles. Background technique [0002] With the continuous improvement of people's nutrition and health awareness, most consumers generally think that instant noodles have low nutritional value, and there are certain defects such as high fat content and indigestibility, and are limited by factors such as the taste and habits of consumers. The types of seasoning powder packets are relatively limited, mostly based on beef flavor, ribs flavor, seafood flavor, etc. Due to the lack of continuous innovation in flavor types and the lack of certain functional improvements, the consumer impression of instant noodles cannot be effectively improved. [0003] Loquat, flat in nature, sweet and sour in taste, non-toxic, both fruit and medicine. Loquat is rich in various elements needed by the ...

AI Technical Summary

Problems solved by technology

In the prior art, in addition to being used as a medicinal material, loquat is generally only eaten as a fruit, and it is rarely used as a flavor-adjusting material.

In instant noodles, loquat materials are only occasionally used, for example: "A Fresh Shrimp and Fish Noodle and Its Preparation Method" (Application No.: 2015103013328), but this utilization method is only equivalent to the use of loquat leaves. Extracting ingredients can not give full play to the flavor of loquat, and because it is only used in noodle cakes, there is still a need for further exploration on how to give full play to the flavor of loquat in terms of seasoning, especially in the application of instant noodles

Images