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Abalone chicken soup sauce bag and preparation method thereof

A technology for sauce packets and abalone, which is applied in food science and other directions, can solve problems such as monotonous taste and limited nutrients, and achieve the effect of improving nutrition and better taste.

Pending Publication Date: 2020-10-13
东和食品(河源)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing convenient sauce package has a relatively monotonous taste and limited nutritional content, which is difficult to meet the needs of various users

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of abalone chicken soup sauce package, comprising the following steps:

[0025] Raw materials: 60 parts of palm oil, 21 parts of chicken oil, 8 parts of onion, 5 parts of ginger, 5 parts of salt, 13 parts of monosodium glutamate, 21 parts of Haitian oyster sauce, 11 parts of abalone paste, 9 parts of chicken paste, 9 parts of water, pepper 0.3 parts of powder are put into a blender and stirred together to obtain a mixture.

[0026] Heating to raise the temperature, stirring continuously during the heating process, usually heating to 80-100°C, so that the raw materials are completely mixed.

[0027] After the stirring is completed, cool down to the set temperature, usually at room temperature, about 25°C.

[0028] After sterilization and disinfection treatment, it can be used for infrared sterilization and disinfection.

[0029] Sub-packaging is carried out according to the weight of 10g per bag, and the preparation is completed.

Embodiment 2

[0031] A preparation method of abalone chicken soup sauce package, comprising the following steps:

[0032] Raw materials: 100 parts of palm oil, 35 parts of chicken oil, 15 parts of onion, 7 parts of ginger, 7 parts of salt, 20 parts of monosodium glutamate, 30 parts of sea oyster sauce, 20 parts of abalone paste, 15 parts of chicken paste, 17 parts of water, pepper powder 0.5 parts were put into a blender and stirred together to obtain a mixture.

[0033] Heating to raise the temperature, stirring continuously during the heating process, usually heating to 80-100°C, so that the raw materials are completely mixed.

[0034] After the stirring is completed, cool down to the set temperature, usually at room temperature, around 25°C.

[0035] After sterilization and disinfection treatment, it can be used for infrared sterilization and disinfection.

[0036] Sub-packaging is carried out according to the weight of 10g per bag, and the preparation is completed.

Embodiment 3

[0038] A preparation method of abalone chicken soup sauce package, comprising the following steps:

[0039] Raw materials: 120 parts of vegetable oil, 45 parts of chicken oil, 20 parts of onion, 11 parts of ginger, 10 parts of salt, 25 parts of monosodium glutamate, 45 parts of oyster sauce, 30 parts of abalone paste, 20 parts of chicken paste, 9-25 parts of water, concentrate 0.8 parts were put into a blender and stirred together to obtain a mixture.

[0040] Heating to raise the temperature, stirring continuously during the heating process, usually heating to 80-100°C, so that the raw materials are completely mixed.

[0041] After the stirring is completed, cool down to the set temperature, usually at room temperature, around 25°C.

[0042] After sterilization and disinfection treatment, it can be used for infrared sterilization and disinfection.

[0043] Sub-packaging is carried out according to the weight of 10g per bag, and the preparation is completed.

[0044] They a...

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Abstract

An abalone chicken soup sauce bag comprises the following raw materials in parts by weight: 60-120 parts of vegetable oil, 21-45 parts of chicken oil, 8-20 parts of onions, 5-11 parts of fresh ginger,5-10 parts of table salt, 13-25 parts of monosodium glutamate, 21-45 parts of oyster sauce, 11-30 parts of abalone paste, 9-20 parts of chicken paste, 9-25 parts of water and 0.3-0.8 part of concentrate. The preparation method comprises the following steps of putting the raw materials of vegetable oil, chicken oil, onions, fresh ginger, table salt, monosodium glutamate, oyster sauce, abalone paste, chicken paste, water and Chinese prickly ash powder into a stirring machine, and performing stirring so as to obtain a mixed material; heating and raising the temperature, and continuously stirringin the heating process; after stirring, cooling to a set temperature; performing sterilization and disinfection treatment; and subpackaging and packaging, and filling according to the weight of 8-12gper bag, so as to complete the preparation. The seasoning is delicious in taste and has certain nutrition, and the taste feeling is improved.

Description

technical field [0001] The invention belongs to the technical field of food ingredients, in particular to an abalone and chicken soup sauce package mainly used for seasoning instant noodles, noodles and other foods and a preparation method thereof. Background technique [0002] Instant noodles are a very convenient food. my country's production accounts for more than half of the world. When instant noodles came out, they were welcomed by consumers because of their novel form, cheap price, convenient consumption and diverse tastes. But in recent years, along with the raising of people's living standard, people are more and more higher to the requirement of instant noodles, need to have the seasoning of different tastes to match it. The existing convenient sauce packs have relatively monotonous taste and limited nutritional components, which are difficult to meet the needs of various users. Contents of the invention [0003] The technical problem to be solved by the prese...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
CPCA23L27/10A23L27/105
Inventor 陈松龙
Owner 东和食品(河源)有限公司
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