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Seasoning for instant noodles and preparation method of seasoning for instant noodles

A technology of instant noodles and seasonings, applied in food ingredients as antioxidants, food science, applications, etc., can solve the problems of harmful flavors, not delicious taste, harmful to the body, etc., and achieve full aroma, strong aroma and delicious taste

Pending Publication Date: 2020-10-16
赵志一
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing instant noodles are usually made of noodles, oil packs, seasoning packs and vegetable packs, such as the seasoning packs of beef noodles on the market usually contain beef essence, but the International Health Organization has listed beef essence as a food that is harmful to human health One, especially instant noodles, the addition of chemical ingredients such as beef essence is widely used in the field of instant noodle seasoning, leading consumers to realize that existing instant noodles are an unhealthy food that is harmful to the body
[0003] The advantage of instant noodles is mainly that it is easy to eat, and only needs to soak the noodles and other ingredients in boiling water for a few minutes to eat, but the following problems exist in existing instant noodles: (1) adding harmful essence to human body; (2) taste Not tasty enough

Method used

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  • Seasoning for instant noodles and preparation method of seasoning for instant noodles
  • Seasoning for instant noodles and preparation method of seasoning for instant noodles
  • Seasoning for instant noodles and preparation method of seasoning for instant noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-12

[0031] Embodiment 1-12 provides instant noodle seasoning, each composition and consumption in this instant noodle seasoning bag are shown in Table 1, wherein, the preparation method of the instant noodle seasoning of embodiment 1-12 is as follows:

[0032] Each component in each embodiment is made into powder, after mixing evenly, carry out irradiation sterilization 4min, then seal and pack, obtain instant noodle seasoning;

[0033] Among them, the Tsaoguo of Examples 1-3 needs to be baked in an oven before use, the baking temperature is 140°C from top to bottom, and the baking time is 5 minutes; the Tsaoguo of Examples 4-6 needs to be baked in an oven before use. The baking temperature is 150°C up and down, and the baking time is 6 minutes; the grass fruits of Examples 7-11 need to be baked in an oven before use, and the baking temperature is 160°C, and the baking time is 7 minutes;

[0034] Examples 4-6 Zanthoxylum bungeanum and cumin need to be baked in an oven before use, ...

Embodiment 13

[0040] The present embodiment provides a kind of instant noodle oil, and this instant noodle oil comprises the beef suet of 120g and the instant noodle seasoning of 4g embodiment 6 and is prepared from;

[0041] The preparation method of the instant noodle oil is as follows: heat 120g of beef suet to 180°C and cook for 15 minutes, remove the oil residue, turn off the fire, and when the oil temperature drops to 120°C, add 4g of instant noodle seasoning for 50 seconds and immediately pour into the double-layer spun yarn Filter through a net, add 2g of vitamin E before solidification, and get instant noodle oil.

Embodiment 14

[0043] This embodiment provides a kind of instant noodle oil, and this instant noodle oil comprises the beef suet of 120g and the instant noodle seasoning of 4.5g embodiment 9 and is prepared from;

[0044] The preparation method of the instant noodle oil is as follows: heat 120g of beef suet to 180°C and boil for 18 minutes, remove the oil residue, turn off the fire, and when the oil temperature drops to 125°C, add 4.5g of instant noodle seasoning for 55 seconds and immediately pour into the double layer Filtrate with fine gauze, add 3g of vitamin E before solidification, and get instant noodle oil.

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Abstract

The invention provides seasoning for instant noodles. The seasoning for instant noodles is mainly prepared from the following raw materials in parts by weight of 10-15 of charcoal broiled shrimps, 4-5of fructus tsaoko and 2-3 of turmeric. According to the seasoning provided by the invention, natural plants are used as the seasoning mainly, beef essence or other chemical additives, harmful to human bodies, do not need to be added, the seasoning can bcooperate with cooked beef and cakes to be eaten after simple processing, smelling of mutton of beef fat can be removed, specific rich fragrance of beef can be maintained, palatable taste of the charcoal broiled shrimps can also be produced, besides, fishy smell of the charcoal broiled shrimps can be removed, and the seasoning is fresh and delicious in taste and endless in after taste.

Description

technical field [0001] The invention belongs to the technical field of seasonings, in particular to a seasoning for instant noodles and a preparation method thereof. Background technique [0002] Existing instant noodles are usually made of noodles, oil packs, seasoning packs and vegetable packs, such as the seasoning packs of beef noodles on the market usually contain beef essence, but the International Health Organization has listed beef essence as a food that is harmful to human health One, especially instant noodles, adding chemical ingredients such as beef essence is widely used in the field of instant noodle seasoning, causing mass consumers to realize that existing instant noodles are a kind of unhealthy food harmful to the body. [0003] The advantage of instant noodles is mainly that it is easy to eat, and only needs to soak the noodles and other ingredients in boiling water for a few minutes to eat, but the following problems exist in existing instant noodles: (1) ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
CPCA23L27/10A23V2002/00A23V2200/02A23V2250/712
Inventor 赵志一
Owner 赵志一
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