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Noodle sauce with flavor of Chinese prickly ash/zanthoxylum armatum and sesame paste, and preparation method thereof

A technology for mixing noodle sauce and pepper and numbness, which is applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc. The problem is that the preparation method is simple, the salt content is low, and the salt content is mellow and refreshing.

Inactive Publication Date: 2019-04-12
四川有你一面食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the quality of sauces is uneven, and the home-made production is simple, tastes bad, and contains high nitrite content, which has a greater impact on the secondary use of eaters; large companies make, taste better, and most of them add food preservatives Or use industrial chemical additives, high salt content, long-term consumption will have a certain impact or harm on human health

Method used

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  • Noodle sauce with flavor of Chinese prickly ash/zanthoxylum armatum and sesame paste, and preparation method thereof
  • Noodle sauce with flavor of Chinese prickly ash/zanthoxylum armatum and sesame paste, and preparation method thereof
  • Noodle sauce with flavor of Chinese prickly ash/zanthoxylum armatum and sesame paste, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of peppery-flavored noodle sauce, the raw materials include by weight: 1 part of sesame paste, 4.9 parts of salad oil, 0.25 part of chili powder, 0.025 part of Chinese prickly ash, 0.4 part of sesame oil, 0.15 part of white sesame, 0.012 part of chili red, 0.065 1 part of rattan pepper oil, 0.1 part of peppery oily essence, 0.15 part of edible salt, 0.11 part of white sugar, 0.075 part of monosodium glutamate, 0.002 part of xanthan gum, 0.004 part of 5'-flavored nucleotide disodium, 0.026 part of yeast extract Extract, 0.092 parts light soy sauce and 0.059 parts water; vegetables;

[0021] A kind of preparation method of peppery sesame flavor noodle sauce, comprises the following steps:

[0022] S1. Weigh 1 part of sesame paste and 0.7 part of salad oil, mix for 5 minutes, pack and pasteurize to obtain the sauce package;

[0023] S2.1) Heat 4.2 parts of salad oil to 180°C, pour 0.5 part on 0.15 part of white sesame and stir for 3 minutes to obtain sesame materia...

Embodiment 2

[0030] A chili-major noodle sauce, the raw materials include by weight: 0.8 parts of sesame paste, 4.6 parts of salad oil, 0.2 parts of chili noodles, 0.02 parts of Chinese prickly ash, 0.96 parts of sesame oil, 0.1 parts of white sesame seeds, 0.015 parts of chili red, 0.06 parts of Part rattan pepper oil, 0.12 part peppery oily essence, 0.12 part edible salt, 0.1 part white sugar, 0.07 part monosodium glutamate, 0.001 part xanthan gum, 0.002 part 5'-flavored nucleotide disodium, 0.023 part yeast extract extract, 0.09 part light soy sauce and 0.056 part water; scallions.

[0031] A kind of preparation method of peppery sesame flavor noodle sauce, comprises the following steps:

[0032] S1. Weigh 0.8 parts of sesame paste and 0.6 parts of salad oil, mix for 3 minutes, pack and pasteurize to obtain sauce packets;

[0033] S2.1) Heat 4 parts of salad oil to 160°C, pour 0.3 part on 0.1 part of white sesame and stir for 1 min to obtain sesame material;

[0034] 2) Add 0.02 parts...

Embodiment 3

[0040] A chili-mai-flavored noodle sauce, the raw materials of which include by weight: 0.9 parts of sesame paste, 5.1 parts of salad oil, 0.3 parts of chili noodles, 0.023 parts of Chinese prickly ash, 0.32 parts of sesame oil, 0.13 parts of white sesame seeds, 0.01 parts of chili red, 0.07 parts of Rattan pepper oil, 0.11 pepper sesame flavor oily essence, 0.14 edible salt, 0.12 white sugar, 0.08 monosodium glutamate, 0.0015 xanthan gum, 0.003 5'-taste nucleotide disodium, 0.025 yeast extract Extract, 0.091 parts light soy sauce and 0.057 parts water; vegetables.

[0041] A kind of preparation method of peppery sesame flavor noodle sauce, comprises the following steps:

[0042] S1. Weigh 0.9 parts of sesame paste and 0.8 parts of salad oil, mix for 4 minutes, pack and pasteurize to obtain sauce packets;

[0043]S2.1) Heat 4.3 parts of salad oil to 170°C, pour 0.4 parts on 0.13 parts of white sesame and stir for 2 minutes to obtain sesame material;

[0044] 2) Add 0.023 par...

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Abstract

The invention discloses noodle sauce with flavor of Chinese prickly ash / zanthoxylum armatum and sesame paste as well as a preparation method thereof, and relates to the technical field of food processing. The noodle sauce with the flavor of the Chinese prickly ash / zanthoxylum armatum and the sesame paste is characterized by being prepared from the following raw materials: sesame paste, salad oil,chili pepper powder, Chinese prickly ash, sesame oil, white sesame seeds, paprika oleoresin, zanthoxylum armatum oil, oily essence with flavor of Chinese prickly ash / zanthoxylum armatum and sesame paste, edible salt, white granulated sugar, monosodium glutamate, xanthan gum, disodium-5'-ribonucleotide, a yeast extract, light soy sauce, water, and vegetables. The preparation method of the noodle sauce disclosed by the invention is simple; moreover, no preservative is added during the preparation process, so that, the noodle sauce is safe and assured. The noodle sauce combines numb taste of theChinese prickly ash / zanthoxylum armatum with sesame flavor of the sesame paste; and thus, the prepared noodle sauce has unique combined flavor of the Chinese prickly ash / zanthoxylum armatum and the sesame paste. The prepared noodle sauce is mellow in aroma, refreshing in taste, low in salt content and free of peculiar smell, and meets the DBS51 / 003-2016 standards in terms of various indicators; and thus, the noodle sauce is safe and healthy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sauce for noodles with peppery sesame flavor and a preparation method thereof. Background technique [0002] At present, there are various kinds of noodle sauces and various tastes, and people can choose the sauces according to their preferences. However, the quality of sauces is uneven, and the home-made production is simple, tastes bad, and contains high nitrite content, which has a greater impact on the secondary use of eaters; large companies make, taste better, and most of them add food preservatives Or use industrial chemical additives, the salt content is large, and long-term consumption has a certain impact or harm on human health. Most of the sauces on the market are based on Sichuan spicy flavor, which tastes both numbing and spicy, and lacks a good taste. The invention combines the sesame flavor of prickly ash / vine pepper with the sesame flavor of sesame pas...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23V2002/00A23L27/60A23V2200/16A23V2200/14
Inventor 吕金刚钟威严芳张凤芳
Owner 四川有你一面食品有限公司
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