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Hot dry noodle compound sauce and preparation method thereof

A technology of hot-dried noodles and seasoning sauce, which is applied in the field of food seasoning, can solve the problems of single flavor and low preference, and achieve the effect of unique flavor, uniform fusion and delicate state

Pending Publication Date: 2021-04-09
武汉金香园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Regarding the above-mentioned related technologies, the inventor believes that its flavor is relatively single, and although it is liked by some people, there are still many people who do not like it very much.

Method used

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  • Hot dry noodle compound sauce and preparation method thereof

Examples

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Effect test

Embodiment 1

[0036] This example discloses a compound seasoning sauce for hot and dry noodles, including seasoning and sesame paste in a ratio of 1:3 by weight; the seasoning includes the following components by weight: 50g of soy sauce, 5g of mature vinegar, 5g of soy sauce, 1g of sugar, and 5g of chicken essence Sesame paste comprises the following components by weight: sesame powder 50g, nut powder 50g, fruit powder 5g, traditional Chinese medicine powder 3g, soybean powder 3g, monoglyceride fatty acid glyceride 2g, xanthan gum 1g, honey 2g, salt 0.5g, sesame oil 5g.

[0037] Wherein, the nut powder adopts melon seed powder, the fruit powder adopts pineapple powder, and the traditional Chinese medicine powder adopts licorice powder.

[0038] The present embodiment also provides a method for preparing hot-dry noodle compound seasoning sauce, comprising the following steps:

[0039] S1: Making the seasoning: Mix and stir the components of the seasoning according to the proportion to obta...

Embodiment 2

[0045] This example discloses a compound seasoning sauce for hot and dry noodles, including seasoning and sesame paste in a ratio of 1:2 by weight; the seasoning includes the following components by weight: 65g of soy sauce, 10g of mature vinegar, 10g of light soy sauce, 2g of sugar, and 8g of chicken essence Sesame paste comprises the following components by weight: sesame powder 55g, nut powder 55g, fruit powder 8g, traditional Chinese medicine powder 4g, soybean powder 4g, monoglyceride fatty acid glyceride 3g, xanthan gum 2g, honey 4g, salt 1g, sesame oil 8g .

[0046] Wherein, the nut powder adopts melon seed powder, the fruit powder adopts pineapple powder, and the traditional Chinese medicine powder adopts licorice powder.

[0047] The present embodiment also provides a method for preparing hot-dry noodle compound seasoning sauce, comprising the following steps:

[0048] S1: Making the seasoning: Mix and stir the components of the seasoning according to the proportion ...

Embodiment 3

[0054] This example discloses a compound sauce for hot and dry noodles, including seasoning and sesame paste in a weight ratio of 2:3; the seasoning includes the following components by weight: 80g soy sauce, 15g mature vinegar, 15g light soy sauce, 3g sugar, and 10g chicken essence Sesame paste comprises the following components by weight: sesame powder 60g, nut powder 60g, fruit powder 10g, Chinese medicine powder 5g, soybean powder 5g, monoglyceride fatty acid glyceride 5g, xanthan gum 3g, honey 5g, salt 1.5g, sesame oil 10g.

[0055] Wherein, the nut powder adopts melon seed powder, the fruit powder adopts pineapple powder, and the traditional Chinese medicine powder adopts licorice powder.

[0056] The present embodiment also provides a method for preparing hot-dry noodle compound seasoning sauce, comprising the following steps:

[0057] S1: Making the seasoning: Mix and stir the components of the seasoning according to the proportion to obtain the seasoning;

[0058] S...

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Abstract

The invention relates to the field of food seasonings, in particular to hot dry noodle compound sauce and a preparation method thereof. The hot dry noodle compound sauce comprises seasonings and sesame paste in a weight part ratio of (1-2):3, wherein the seasonings comprise the following components in parts by weight: 50-80 parts of soy sauce, 5-15 parts of mature vinegar, 5-15 parts of light soy sauce, 1-3 parts of sugar and 5-10 parts of a freshener; and the sesame paste comprises the following components in parts by weight: 50-60 parts of sesame powder, 50-60 parts of nut powder, 5-10 parts of fruit powder, 3-5 parts of traditional Chinese medicine powder, 3-5 parts of soybean powder, 2-5 parts of an emulsifier, 1-3 parts of a thickener, 2-5 parts of honey, 0.5-1.5 parts of edible salt and 5-10 parts of edible oil. The hot dry noodle compound sauce has the effect that the flavor and taste of hot dry noodles are loved by more people.

Description

technical field [0001] The present application relates to the field of food seasonings, in particular to hot dry noodle compound seasoning sauce and its preparation method. Background technique [0002] Hot and dry noodles is a Han nationality specialty snack in Wuhan City, Hubei Province. It was originally a specialty food in Wuhan, and it is very popular in many places in Hubei Province. Hot and dry noodles are yellow and oily in color, delicious in taste, and because of their high calorie content, they can be used as a staple food, a nutritious breakfast, and replenish the energy needed by the human body. As the seasoning of the hot and dry noodles, the seasoning of the hot and dry noodles is the main factor that makes the hot and dry noodles popular, and the flavor of the sesame paste as the main component of the sauce directly determines the flavor of the hot and dry noodles. [0003] The Chinese patent whose patent announcement number is CN106256258A discloses a kind ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L25/10A23L33/10A23L25/00A23L19/00A23L11/00A23L29/10A23L29/231
CPCA23L27/00A23L25/10A23L33/10A23L25/30A23L19/01A23L11/07A23L29/10A23L29/231A23V2002/00A23V2200/30A23V2200/222A23V2250/1842A23V2250/5072
Inventor 徐鹏
Owner 武汉金香园食品有限公司
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