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Cantonese-style Lo mein sauce and preparation method thereof

A noodle sauce and flavor technology, applied in the field of food seasoning, can solve the problems of lo mein taste and traditional meaning discount, and achieve the effect of rich Cantonese flavor, strong sauce aroma and mellow taste

Inactive Publication Date: 2019-05-21
广东新顺福食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards and the quickening pace of life, there are many sauces on the market that can be directly used for noodles. To a certain extent, the mixing procedure of lo mein is simplified, but at the same time, the taste and traditional meaning of lo mein are greatly reduced
As consumers have higher and higher requirements for the taste, quality and nutrition of lo mein, ordinary sauce can no longer meet the needs of consumers

Method used

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  • Cantonese-style Lo mein sauce and preparation method thereof
  • Cantonese-style Lo mein sauce and preparation method thereof
  • Cantonese-style Lo mein sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A Cantonese-style lo mein sauce, comprising the following raw materials in parts by weight: 41.7 parts of palm oil, 7.5 parts of second-grade dried shrimp, 10.5 parts of garlic, 1.7 parts of chili powder, 6.7 parts of peanut powder, 16.7 parts of young fish meal, and 25.8 parts of soy sauce 2.5 parts of liquid caramel, 4.2 parts of maltodextrin, 0.2 parts of potassium sorbate, 66.7 parts of horse noodle fish paste, 0.2 parts of flavoring cream, 15.8 parts of iodized salt, 15.7 parts of monosodium glutamate, 0.1 part of I+G freshener , 14.6 parts of sesame oil, 17.5 parts of white sugar. Wherein, the palm oil is composed of the following raw materials in the weight ratio: palm oil: ginger: green onion: Chinese pepper = 80.0: 10.0: 10.0: 5.0; the soy sauce is composed of the following raw materials in the weight ratio: dark soy sauce: light soy sauce = 20.8:5.0; Adding 2.5% linseed oil by weight in the sesame oil.

[0021] The preparation method of this Cantonese flavor ...

Embodiment 2

[0029] A Cantonese-style lo mein sauce, comprising the following raw materials in parts by weight: 60.5 parts of palm oil, 8.0 parts of second-grade dried shrimp, 14.5 parts of garlic, 3.0 parts of chili powder, 7.5 parts of peanut powder, 18.0 parts of young fish meal, and 18.5 parts of soy sauce 1.3 parts of liquid caramel, 3.8 parts of maltodextrin, 0.2 parts of potassium sorbate, 83.5 parts of horse noodle fish paste, 0.2 parts of flavoring cream, 15.0 parts of iodized salt, 12.5 parts of monosodium glutamate, 0.1 part of I+G freshener , 21.6 parts of sesame oil. Wherein, the palm oil is composed of the following raw materials in the weight ratio: palm oil: ginger: green onion: Chinese pepper = 63.8: 10.0: 10.0: 3.0; the soy sauce is composed of the following raw materials in the weight ratio: dark soy sauce: light soy sauce = 18.0:5.0; Adding 1.5% linseed oil by weight in the sesame oil.

[0030] The preparation method of this Cantonese style lo mein sauce is the same as...

Embodiment 3

[0032] A Cantonese-style lo mein sauce, comprising the following raw materials in parts by weight: 40.0 parts of palm oil, 5.5 parts of second-grade dried shrimp, 15.0 parts of garlic, 6.5 parts of peanut powder, 15.0 parts of young fish meal, 25.0 parts of soy sauce, and liquid caramel 2.5 parts, 4.0 parts of maltodextrin, 0.1 parts of potassium sorbate, 100.0 parts of Longli fish paste, 0.3 parts of flavoring cream, 6.0 parts of iodized salt, 14.0 parts of monosodium glutamate, 0.5 parts of I+G freshener, 25.5 parts of sesame oil, 10.6 parts of white granulated sugar. Wherein, the palm oil is composed of the following raw materials in the weight ratio: palm oil: ginger: green onion: Chinese pepper = 80.5: 12.0: 8.0: 5.5; the soy sauce is composed of the following raw materials in the weight ratio: dark soy sauce: light soy sauce = 20.5:4.1; The sesame oil is added with 5.0% linseed oil by weight.

[0033] The preparation method of this Cantonese-style lo mein sauce is the s...

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Abstract

The invention provides a cantonese-style Lo mein sauce and a preparation method thereof. The cantonese-style Lo mein sauce comprises the following raw materials in parts by weight: 35.0-100.0 parts ofpalm oil, 5.0-8.0 parts of dried shrimp, 10.0-15.0 parts of garlic, 0.0-3 .0 parts of chili powder, 5.0-10.0 parts of peanut powder, 12.0-20.0 parts of juvenile fish meal, 5.0-30.0 parts of soy sauce, 1.0-3.0 parts of liquid caramel, 3.0-5.0 parts of maltodextrin, 0.1-0.5 parts of potassium sorbate, 60.0-100.0 parts of marine fish paste, 0.1-0.5 parts of a flavouring paste, 5.0-16.0 parts of iodized salt, 12.0-16.0 parts of MSG, 0.1-1.0 parts of an I+G freshener, 14.0-30.0 parts of sesame oil, and 0.0-20.0 parts of white granulated sugar. The sauce of the invention has a rich and fragrant taste, mellow taste, fresh and not greasy taste, and rich wide-flavor flavor.

Description

technical field [0001] The invention belongs to the technical field of food seasonings, and in particular relates to a Cantonese-style lo mein sauce and a preparation method thereof. Background technique [0002] Lo mein is an ancient Chinese traditional noodle food. It is a food that drains noodles and mixes them with sauce. Sometimes some ingredients are added to eat. Lo mein has a history of more than 1,000 years. . With the improvement of people's living standards and the quickening pace of life, there are many sauces on the market that can be directly used for noodles. To a certain extent, the mixing procedure of lo mein is simplified, but at the same time, the taste and traditional meaning of lo mein are greatly reduced. As consumers have higher and higher requirements for the taste, quality and nutrition of lo mein, ordinary sauce can no longer meet the needs of consumers. Therefore, it is imperative to introduce new ones in lo mein sauce. Contents of the inventi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
Inventor 郑伟明
Owner 广东新顺福食品有限公司
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