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Seasoning sauce

A technology of seasoning sauce and tomato sauce, which is applied in the field of seasoning sauce, can solve the problems of lack of nutrition, etc., and achieve the effect of contributing to human health, meeting the needs of healthy diet, and good taste

Inactive Publication Date: 2020-04-21
江苏空零信息科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The seasoning sauce of instant noodles directly affects the mouthfeel of instant noodles and plays a vital role in the edible aesthetics of instant noodles. Now the instant noodle sauces on the market lack nutrition and generally contain food additives such as flavors, which cannot meet people's needs

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0009] The seasoning sauce of the invention has the characteristics of delicious taste and rich nutrition, and the main ingredients are selected from green and healthy raw materials, which are beneficial to health.

[0010] The seasoning sauce of the present invention is prepared from the following raw materials in parts by weight: 2 to 3 parts of aged vinegar, 3 to 5 parts of citric acid, 1 to 2 parts of apple cider vinegar, 2 to 4 parts by weight 10-15 parts of malic acid, 10-15 parts of beef juice, 1-2 parts of tomato sauce, 2-3 parts of potato sauce, 10-15 parts of chicken juice, 1-2 parts of olive oil, 0.5-1 part of multivitamins, 2-3 parts Onion powder, 2-3 parts of protein sugar, 0.5-1 part of butter, 1 part of thyme, 0.5 part of calcium peroxide, 0.5 part of amino acid powder, 0.5 part of preservative, 0.5 part of preservative, 1-2 parts of ginger powder, 1 -2 parts of garlic powder, 1-2 parts of soy sauce, 1 part of edible salt, 0.5 part of pepper powder and 0.5 part ...

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PUM

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Abstract

The invention discloses a seasoning sauce, which is prepared from the following raw materials in parts by weight: 2-3 parts of mature vinegar, 3-5 parts of citric acid, 1-2 parts of apple vinegar, 2-4parts of malic acid, 10-15 parts of beef juice, 1-2 parts of tomato sauce, 2-3 parts of potato sauce, 10-15 parts of chicken juice, 1-2 parts of olive oil, 0.5-1 part of multivitamins, 2-3 parts of onion powder, 2-3 parts of glycoprotein, 0.5-1 part of beef tallow, 1 part of thyme, 0.5 part of calcium peroxide, 0.5 part of amino acid powder, 0.5 part of preservative, 0.5 part of a fresh-keeping agent, 1-2 parts of ginger powder, 1-2 parts of garlic powder, 1-2 parts of soy sauce, 1 part of edible salt, 0.5 part of pepper powder and 0.5 part of chili powder. According to the instant noodle seasoning sauce disclosed by the invention, the oil content of the instant noodle seasoning sauce is effectively reduced from 35% to 10%, so that the instant noodle seasoning sauce is beneficial to humanhealth.

Description

technical field [0001] The invention relates to a seasoning sauce, which belongs to the technical field of food processing technology. Background technique [0002] Noodles are a common staple food in my country and some other Asian countries, and have been developed for more than two thousand years and have not declined for a long time. Instant noodles are one of the most popular noodle products, which are made through kneading, proofing, calendering, molding and sterilization. In recent years, with the development of society and the improvement of people's living standards, the food industry has also reached a new level. Instant noodles are also required to be simple, hygienic, nutritious, and high-quality. A single packet of seasoning powder in instant noodles can no longer meet the requirements of consumers. In order to meet the requirements of the new era, an extra packet of seasoning sauce is added to the medium and high noodles to make the product more flavorful and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60A23L27/63
Inventor 吕康莉
Owner 江苏空零信息科技有限公司
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