Beef hand-pulled noodle flavoring

A technology for seasoning and ramen, which is applied in the field of seasoning, can solve the problems of lack of variety and richness of taste, low nutritional value of seasoning, and unhealthy seasoning, so as to achieve better and more delicate taste, improved taste, and good taste. The effect of nutritional value

Inactive Publication Date: 2019-03-29
LAIWU VOCATIONAL & TECHNICAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of beef ramen seasoning, to solve the general seasoning proposed in the above-mentioned background technology because various flavors and additives and protective agents are added during its batching so that there is not enough health in use of seasoning material problems, and the general seasoning also has a relatively single taste, does not have the diversity and richness of taste and other properties, and the general seasoning also has the problem of extremely low nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0020] In terms of mass equal parts, it is prepared from the following raw materials: 10 parts of salt, 5 parts of chicken essence, 3 parts of sugar, 2 parts of pepper powder, 2 parts of pepper powder, 1 part of Angelica dahurica, 1 part of green onion puree, 0.5 parts of shallot puree, 2 parts of chili powder, 0.5 part of ginger powder, 0.5 part of bay leaf powder, 2 parts of star anise powder, 1 part of cumin, 0.3 part of tangerine peel powder, 1 part of soy sauce, 1 part of onion powder, 0.3 part of cinnamon, 0.1 part of ferulic root , 2 parts of cumin powder, 1 part of yam paste, 10 parts of compound soup.

[0021] The table salt is ground into powder from sea salt.

[0022] The white sugar is made by grinding soft white sugar into powder.

[0023] The old ginger and ginger are coarsely ground at a ratio of 3:1, juice removed, and mixed to obtain pretreated ginger, and the pretreated ginger is placed in a cool and ventilated environment (20-30°C) for 1-2 hours to obtain t...

example 2

[0030] In terms of mass equal parts, it is prepared from the following raw materials: 15 parts of salt, 7 parts of chicken essence, 5 parts of sugar, 4 parts of pepper powder, 4 parts of pepper powder, 2 parts of Angelica dahurica, 2 parts of scallion puree, 0.7 part of shallot puree, 4 parts of chili powder, 0.7 parts of ginger powder, 0.7 parts of bay leaf powder, 4 parts of star anise powder, 2 parts of cumin, 0.5 parts of tangerine peel powder, 2 parts of light soy sauce, 2 parts of onion powder, 0.5 parts of cinnamon, 0.2 parts of ferulic root , 4 parts of cumin powder, 2 parts of yam paste, 12 parts of compound soup.

[0031] The table salt is ground into powder from sea salt.

[0032] The white sugar is made by grinding soft white sugar into powder.

[0033] The old ginger and ginger are coarsely ground at a ratio of 3:1, juice removed, and mixed to obtain pretreated ginger, and the pretreated ginger is placed in a cool and ventilated environment (24-26°C) for 1.5 hour...

example 3

[0040] In terms of mass equal parts, it is prepared from the following raw materials: 20 parts of salt, 10 parts of chicken essence, 6 parts of sugar, 6 parts of pepper powder, 6 parts of pepper powder, 3 parts of Angelica dahurica, 3 parts of scallion puree, 0.9 part of shallot puree, 6 parts of chili powder, 0.8 parts of ginger powder, 0.8 parts of bay leaf powder, 7 parts of star anise powder, 3 parts of cumin, 0.8 parts of tangerine peel powder, 3 parts of light soy sauce, 3 parts of onion powder, 0.6 parts of cinnamon, 0.3 parts of ferulic root , 6 parts of cumin powder, 3 parts of yam paste, 15 parts of compound soup.

[0041] The table salt is ground into powder from sea salt.

[0042] The white sugar is made by grinding soft white sugar into powder.

[0043] The old ginger and ginger are coarsely ground at a ratio of 3:1, juice removed, and mixed to obtain pretreated ginger, and the pretreated ginger is placed in a cool and ventilated environment (27°C) for 2 hours to...

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PUM

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Abstract

The invention relates to a beef hand-pulled noodle flavoring prepared. The flavoring comprises the following components: 10-20 parts of salt, 5-10 parts of chicken essence, 3-6 parts of white sugar, 2-6 parts of Chinese prickly ash powder, 2-6 parts of pepper, 1 -3 parts of dahurian angelica root, 1-3 parts of mashed green onion, 0.5-0.9 parts of mashed shallot, 2-6 parts of chili powder, 0.5-0.8parts of ginger powder, 0.5-0.8 parts of myrcia powder, 2-7 parts of anise powder, 1-3 parts of common fennel fruit, 0.3-0.8 parts of dried tangerine peel powder, 1-3 parts of soy sauce, 1-3 parts ofonion powder, 0.3-0.6 parts of cinnamon powder, 0.1-0.3 parts of Ferula foetida grass root, 2-6 parts of cumin powder, 1-3 parts of mashed yam, and 10-15 parts of compound soup. The hand-pulled noodles flavoring is made from a wide variety of ingredients without any additives or preservatives, so that the hand-pulled noodles flavoring has excellent nutritional value and no side effects, the whitesugar is made of powdered soft white sugar, the texture is soft and fine, and the crystal particles are fine, In a making process, about 2.5% of the conversion syrup is sprayed, and the main componentof the white sugar is sucrose, therefore, the purity of the soft white sugar is not as high as that of the white sugar, so that the white sugar has functions of sweetening and flavouring.

Description

technical field [0001] The invention relates to the technical field of seasonings, in particular to a beef noodle seasoning. Background technique [0002] Seasonings, also known as condiments, refer to food ingredients that are used to add a small amount to other foods to improve the taste. Some seasonings are used as staple foods or main ingredients in other cases. For example, onions can also be used for French The main vegetable ingredients such as onion soup, among which seasonings are generally used in beef ramen. [0003] Due to the addition of various flavors, additives and protective agents to the general seasonings, there is a problem that the seasonings are not healthy enough when used, and the general seasonings also have a relatively single taste and do not have the diversity of tastes. and richness, and general seasonings also have the problem of extremely low nutritional value. Contents of the invention [0004] The purpose of the present invention is to pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/30
CPCA23L27/00A23L27/33
Inventor 方涛张秀云
Owner LAIWU VOCATIONAL & TECHNICAL COLLEGE
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