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Instant noodle chicken sauce and preparation method thereof

A production method and technology of seasoning sauce, which are applied in the directions of meat tenderization, meat processing, slaughtering, etc., can solve the problems of lack of nutrition and unsuitability for family consumption of instant noodle seasoning sauce, and achieve the effects of easy refrigeration and unique processing method.

Inactive Publication Date: 2019-05-17
陶莉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the fast pace of life, instant noodle food is deeply loved by young people. The seasoning powder package of instant noodles can no longer meet the requirements of consumers, and it is not suitable for family consumption. Now the instant noodle seasoning sauce on the market lacks nutrition and generally contains Flavors and other food additives cannot meet people's needs

Method used

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Embodiment Construction

[0016] The present invention will be described in further detail below in conjunction with specific embodiments.

[0017] The invention relates to instant noodle chicken seasoning sauce, which is composed of the following raw materials in parts by weight: 100-150 parts of chicken, 20-25 parts of onions, 20-25 parts of shiitake mushrooms, 5-8 parts of five-spice powder, and 8-12 parts of garlic , 3-5 parts of chili powder, 10-15 parts of soybean paste, 3-10 parts of salt, 4-8 parts of dried chili, 1-4 parts of rock sugar, 5-10 parts of ginger, 5-12 parts of sesame oil, appropriate amount of water.

[0018] The preferred configuration of instant noodle chicken seasoning sauce of the present invention is made up of the following raw materials according to parts by weight: 120 parts of chicken, 22 parts of onions, 24 parts of shiitake mushrooms, 6 parts of allspice powder, 10 parts of garlic, 4 parts of paprika, 14 parts of soybean paste 6 parts of salt, 6 parts of dried chili, 2 ...

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PUM

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Abstract

The invention discloses an instant noodle chicken sauce and a preparation method thereof. The sauce consists of the following raw materials by weight: 100-150 parts of chicken, 20-25 parts of onion, 20-25 parts of shiitake mushroom, 5-8 parts of five spice powder, 8-12 parts of garlic, 3-5 parts of chili powder, 10-15 parts of soybean paste, 3-10 parts of salt, 4-8 parts of dried pepper, 1-4 partsof rock sugar, 5-10 parts of ginger, 5-12 parts of sesame oil and appropriate amount of water. The preparation method includes dicing, blanching, pickling, drying, slow stewing, cooling, sealing andthe like. The chicken processing method is unique, and the meat is tasty, refreshing and spicy. The material matching is well selected, and no frying operation is required. The chicken sauce is packaged in a glass bottle, and is easy to refrigerate and suitable for family consumption.

Description

technical field [0001] The invention relates to the technical field of instant noodle condiments, in particular to an instant noodle chicken seasoning sauce and a preparation method thereof. Background technique [0002] With the fast pace of life, instant noodle food is deeply loved by young people. The seasoning powder package of instant noodles can no longer meet the requirements of consumers, and it is not suitable for family consumption. Now the instant noodle seasoning sauce on the market lacks nutrition and generally contains Food additives such as essence, can not satisfy people's demand. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies in the prior art, provide a kind of spicy and delicious, nutritious, non-food additive-free instant noodle chicken seasoning sauce and its preparation method. [0004] In order to achieve the above object, the technical solution provided by the present invention is: the instant...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L5/10A22C9/00
Inventor 陶莉
Owner 陶莉