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Instant noodles with chicken soup flavor and preparation technology thereof

A preparation technology and instant noodle technology, applied in the field of food processing, can solve the problems of local on-site cooking and tasting, inconvenient mass production and promotion of products, etc., and achieve the effect of being convenient, easy to taste anytime and anywhere, convenient for mass production, and cheap in price

Inactive Publication Date: 2019-05-21
GAOYAO CHUNXIAO FOOD
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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 chicken soup-flavored instant instant noodles and its preparation process, the main purpose of which is to utilize modern science and technology to realize industrialized production of chicken soup-flavored instant instant noodles with traditional freshly cooked chicken soup noodles, with the ability to maintain the original taste and mouthfeel Good, convenient and fast, long shelf life, mass production and other advantages, thereby solving the technical problems that the above-mentioned Shunde chicken soup noodles can only be cooked and tasted locally and are not convenient for mass production and promotion of products

Method used

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  • Instant noodles with chicken soup flavor and preparation technology thereof
  • Instant noodles with chicken soup flavor and preparation technology thereof

Examples

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preparation example Construction

[0053] (1) Preparation of sauce packets:

[0054] (1.1) Pretreatment: Wash the ginger and shallots, chop them into pieces, and set aside;

[0055] (1.2) Ingredients: Weigh edible chicken oil, ginger, shallot, Chinese prickly ash, palm oil, salad oil, sesame oil, lard, chicken extract, turmeric powder, shallot oil, ginger oil and capsanthin according to weight and dosage;

[0056] (1.3) Preheating: first add edible chicken oil into the jacketed pot, stir and heat under the steam pressure of 0.25-0.3MPa until completely melted;

[0057] (1.4) Fried fresh ingredients: add shallots, ginger and peppercorns, fry for 10 minutes until golden brown;

[0058] (1.5) Boiling: add palm oil, salad oil, sesame oil and lard, stir and heat until completely melted, quickly turn off the steam, and stop heating;

[0059] (1.6) Mixing: add chicken extract and turmeric powder, stir and mix evenly;

[0060] (1.7) Cooling: cool down to 55-65°C, add scallion oil, ginger oil and capsanthin, stir and...

Embodiment 1

[0077] The invention provides chicken soup-flavored instant noodles, which include noodle cakes, sauce packs, flour packs and vegetable packs. The weight ratio of the noodle cakes, sauce packs, powder packs and vegetable packs is 70:10:12.2:7. Wherein, the noodles are non-fried noodles.

[0078] The sauce package includes the following raw materials by weight: edible chicken oil 75kg, ginger 3kg, shallot 4.5kg, pepper 0.075kg, palm oil 117.5kg, salad oil 12.5kg, sesame oil 8kg, lard 12.5kg, chicken extract 12.5kg , Turmeric powder 0.04kg, scallion oil 6.75kg, ginger oil 4.5kg and capsanthin 0.05kg;

[0079] The powder package includes the following raw materials by weight: salt 93kg, white sugar 17.4kg, monosodium glutamate 10kg, I+G 2.4kg, scallops 0.4kg, chicken powder seasoning 24kg, pork powder 3.6kg, yeast extract 20kg, onion powder 15.2kg, garlic powder 12kg, white pepper powder 4kg, turmeric powder 2kg, non-dairy creamer 36kg and chili powder 0.4kg;

[0080] The veget...

Embodiment 2

[0104] The invention provides chicken soup-flavored instant noodles, which include noodle cakes, sauce packs, flour packs and vegetable packs. The weight ratio of the noodle cakes, sauce packs, powder packs and vegetable packs is 70:10:12.2:7. Wherein, the noodles are non-fried noodles.

[0105] The sauce package includes the following raw materials by weight: edible chicken oil 72kg, ginger 2.9kg, shallot 4.3kg, pepper 0.072kg, palm oil 112kg, salad oil 12kg, sesame oil 7.8kg, lard oil 12kg, chicken extract 12kg, turmeric Powder 0.04kg, scallion oil 6.5kg, ginger oil 4.3kg and capsanthin 0.05kg;

[0106] The powder package includes the following raw materials by weight: salt 89kg, white sugar 17kg, monosodium glutamate 9.6kg, I+G 2.3kg, scallop 0.39kg, chicken powder seasoning 23kg, pork powder 3.5kg, yeast extract 19.5kg, onion 14.6kg garlic powder, 11.7kg garlic powder, 3.9kg white pepper powder, 2kg turmeric powder, 34.5kg non-dairy creamer and 0.4kg chili powder;

[010...

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Abstract

The invention relates to the technical field of food processing, and discloses instant noodles with a chicken soup flavor and a preparation technology thereof. The instant noodles include a non-friednoodle cake, a sauce bag, a powder bag and a vegetable bag with the weight ratio of (66.5-73.5):(9.5-10.5):(11.59-12.81):(6.65-7.35). The sauce bag, the powder bag and the vegetable bag prepared fromspecific raw materials include edible chicken oil, a chicken extract, a chicken powder seasoning material, diced eggs and the like; the sauce bag, the powder bag, the vegetable bag and the conventional non-fried noodle cake are soaked together, so that the mouthfeel and flavor of an instant noodle product are real, the flavor of chicken soup stewed noodles is completely restored and is almost thesame with that of the chicken soup stewed noodles, and the instant noodles have the advantages of being delicious, good in mouthfeel, easy to taste any time and any place and long in shelf life. The preparation technology of the instant noodles is simple and convenient to operate, industrial batch production can be achieved, and popularization of the chicken soup stewed noodles as special delicious food is promoted.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to chicken soup-flavored instant instant noodles and a preparation process thereof. Background technique [0002] At present, Shunde-style delicacies are well-known in the Pearl River Delta region of South China, but basically they can only be eaten in hotels or on the street. For Shunde chicken soup noodle soup, customers can only go to markets or restaurants to eat it, which lacks convenience and popularity, and many consumers may not be able to eat it at any time. The promotion and sales of this special chicken noodle soup product are subject to certain constraints. [0003] Therefore, how to make Shunde chicken noodle soup gourmet products popular, convenient and available for everyone to enjoy anytime and anywhere is an urgent problem to be solved at present, and it is also a market opportunity for the development of this product. Contents of the invention [0004] T...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/60A23L7/113
Inventor 黄汉标
Owner GAOYAO CHUNXIAO FOOD
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