Unlock instant, AI-driven research and patent intelligence for your innovation.

Hot and sour seasoning bag for river snails rice noodles and preparation method of seasoning bag.

A technology of snail noodles and seasoning packs, which is applied in food science and other fields, can solve the problems that seasoning packs are not easy to make and carry, and achieve the effect of easy portability and promotion, pure taste and rich taste

Inactive Publication Date: 2020-03-10
柳州市螺佰祥食品有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Snail powder is a famous specialty snack in Liuzhou. It has a unique flavor of sour, spicy, fresh, refreshing and hot. It ranks first in Liuzhou flavor snacks. The key to the taste of snail powder lies in the seasoning package, which is not easy to make and carry ;

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A hot and sour snail noodle seasoning bag, made of the following raw materials in parts by weight: 18-34 parts of dried bean curd sticks, 7-13 parts of dried snail meat, 4-8 parts of nutmeg, 9-17 parts of sour bamboo shoots, and 9-17 parts of sour bamboo shoots, and sour pepper 8-13 parts, 8-16 parts of red dried chili, 5-10 parts of ginkgo fruit, 4-7 parts of dried radish, 1-3 parts of fragrant leaves, 3-6 parts of crushed peanuts, 8-13 parts of seaweed, 1-2 parts of licorice 4-8 parts of cinnamon, 2-4 parts of pine nuts, 2-5 parts of black plum, 1-3 parts of rock sugar and 1-2 parts of cumin.

[0019] Preferably, the hot and sour snail powder seasoning package is made of the following raw materials in parts by weight: 30 parts of dried bean curd sticks, 10 parts of dried snail meat, 7 parts of nutmeg, 14 parts of sour bamboo shoots, 11 parts of sour peppers, and 12 parts of dried red peppers , 8 parts of ginkgo, 6 parts of dried radish, 2 parts of fragrant leaves, 5 p...

Embodiment 2

[0023] A preparation method for hot and sour snail powder seasoning package, comprising the steps of:

[0024] In parts by weight, 18-34 parts of dried bean curd sticks, 7-13 parts of dried snail meat, 4-8 parts of nutmeg, 9-17 parts of sour bamboo shoots, 8-13 parts of sour peppers, 8-16 parts of red dried peppers, ginkgo 5-10 parts, 4-7 parts dried radish, 1-3 parts fragrant leaves, 3-6 parts crushed peanuts, 8-13 parts seaweed, 1-2 parts licorice, 4-8 parts cinnamon, 2-4 parts pine nuts , 2-5 parts of black plum, 1-3 parts of rock sugar and 1-2 parts of cumin are sterilized;

[0025] The sterilized spices are encapsulated to obtain the hot and sour snail noodle seasoning package.

[0026] Preferably, the sterilization temperature is 120°C-130°C. More preferably, the sterilization temperature is 125°C.

[0027] The hot and sour snail noodles seasoning package of the invention makes the snail noodles pure in taste and rich in taste, and is easy to carry and popularize.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a hot and sour seasoning bag for river snails rice noodles and a preparation method of the seasoning bag. The seasoning bag is prepared from the following raw materials in parts by weight: 18 to 34 parts of dried beancurd sticks, 7 to 13 parts of dried snail meat, 4 to 8 parts of nutmeg, 9 to 17 parts of sour bamboo shoots, 8 to 13 parts of sour peppers, 8 to 16 parts of dried red peppers, 5 to 10 parts of ginkgo seed, 4 to 7 parts of dried radishes, 1 to 3 parts of bay leaf, 3 to 6 parts of crushed peanuts, 8 to 13 parts of laver, 1 to 2 parts of liquorice root, 4 to 8parts of cassia bark, 2 to 4 parts of pine nuts, 2 to 5 parts of dark plums, 1 to 3 parts of rock sugar, and 1 to 2 parts of fennel. The hot and sour seasoning bag for the river snails rice noodles provided by the invention makes the river snails rice noodles hot and sour and delicious, has a pure taste and rich mouthfeel, and is easy to carry and promote.

Description

technical field [0001] The invention relates to a hot and sour snail noodle seasoning package and a preparation method thereof, belonging to the technical field of snail noodle ingredients production. Background technique [0002] Snail powder is a famous specialty snack in Liuzhou. It has a unique flavor of sour, spicy, fresh, refreshing and hot. It ranks first in Liuzhou flavor snacks. The key to the taste of snail powder lies in the seasoning package, which is not easy to make and carry ; [0003] In view of this, how to develop a kind of convenient, good-tasting hot and sour snail noodle seasoning package is the direction to be studied at present. Contents of the invention [0004] One of the purposes of the present invention is to provide a hot and sour snail powder seasoning package, which makes the snail powder richer in taste and is easy to carry. [0005] The technical solution of the present invention to solve the above-mentioned technical problems is as follow...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
CPCA23L27/10
Inventor 不公告发明人
Owner 柳州市螺佰祥食品有限公司