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Instant noodle seasoning packet and manufacturing method thereof

A technology for seasoning packets and instant noodles, which is applied in the food field, can solve the problems that people's taste and health needs cannot be met, and the instant noodles seasoning packets have less vegetables, poor color, aroma and taste, etc. simple craftsmanship

Inactive Publication Date: 2009-12-23
ANHUI XIN JINFENG ENTERPRISE INVESTMENT GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Instant noodles have become a convenient food commonly used in daily life. The packaging bags or boxes of instant noodles are provided with seasoning packs, including oil packs, vegetable packs and soup packs, etc., but the instant noodle seasoning packs contain less vegetables and high fat. Fragrance and taste are not good enough to meet people's growing taste and health needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: Take the big bone stewed chicken type seasoning package as an example, make 27 grams of soup package, 5 grams of oil package and 2 grams of vegetable package.

[0024] Soup:

[0025] First, clean the whole chicken, remove the tail tip and inedible parts, and break it into 6mm small pieces for later use. Wash and soak the dried shiitake mushrooms. After the shiitake mushrooms are completely moist, chop and mix them into puree for later use; wash shallots, ginger, and shallots for later use.

[0026] Put 6 grams of the above-mentioned chicken, 1 gram of shiitake mushrooms, 0.5 grams of green onion, 0.5 grams of ginger, 0.8 grams of cooking wine, 0.2 grams of light soy sauce, 0.3 grams of dark soy sauce, and 0.2 grams of angelica slices into the cooking pot, and add 5 grams of pure water in proportion, Press down to 0.2MPa and keep it for 2 hours. After cooking, cool to 60°C.

[0027] Then add 1% enzyme preparation A, enzymatically hydrolyze at 60°C-70°C fo...

Embodiment 2

[0034] Embodiment 2: Take the emerald fresh shrimp type seasoning bag as an example, make a 35-gram soup bag, an 8-gram oil bag and a 2-gram vegetable bag.

[0035] Soup:

[0036] First, wash the fresh shrimps, chop and mix them into mud for later use. Wash and soak the dried kelp. After the dried kelp is completely moist, chop and mix it into a puree; wash the green onion, ginger, and shallot for later use.

[0037] Put 5 grams of the above fresh shrimp, 3 grams of kelp, 1 gram of green onion, 1 gram of ginger, 1 gram of cooking wine, and 1 gram of light soy sauce into the cooking pot, add 8 grams of pure water in proportion, increase the pressure to 0.2 MPa, and maintain it for 2 hours , After cooking, cool to 60°C.

[0038] Then add 1% enzyme preparation A, enzymatically hydrolyze at 60°C-70°C for 2 hours, inactivate at 90-95°C for 10 minutes; then add 4% enzyme preparation B according to each soup stock, enzymolyze at 50°C-60°C for 6 hours, Then inactivate at 80°C-95°C ...

Embodiment 3

[0045] Embodiment three, take the seasoning package of braised beef type as an example, make 40 grams of soup package, 8 grams of oil package and 2 grams of vegetable package.

[0046] Soup:

[0047] First, wash the fresh beef, break it into 6mm small pieces and set aside. Wash and soak the dried shiitake mushrooms. After the dried shiitake mushrooms are completely moist, chop and mix them into puree for later use; wash shallots, ginger, and shallots for later use.

[0048] Put 7 grams of the above-mentioned fresh beef, 1.5 grams of potatoes, 1.5 grams of celery, 1 gram of onion, 1 gram of green onion, 1 gram of ginger, 1 gram of cooking wine, 1 gram of light soy sauce, 1 gram of dark soy sauce into the cooking pot, and add in proportion 6 grams of pure water, pressurized to 0.2MPa, maintained for 2 hours, after cooking, cooled to 60°C.

[0049] Then add 1% enzyme preparation A, enzymatically hydrolyze at 60°C-70°C for 2 hours, inactivate at 90-95°C for 10 minutes; then add ...

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Abstract

The invention provides an instant noodle seasoning packet and a manufacturing method thereof, which mainly takes fresh beef, pork, entire chicken, fresh shrimp, seasonal fresh vegetables, shrimpbran, kelp, mushroom, shallot, ginger, and the like as the main materials, takes spice powder, salt, sugar, monosodium glutamate, and the like as flavoring additives and accessories, adopts the brand-new technical conception which combines stewing with frying as well as combines enzymolysis with fining to convert the nutrition components of poultry with fresh vegetables into amino acids which are easily absorbed by human bodies, and implements seasoning based on the steps to manufacture the flavoring additives with more familization as well as excellent color, fragrance and taste, changes the fixed modes of the original instant noodles including powder packet, sauce packet and vegetable packet, and recommends the brand-new three-packet seasoning combination of brand-new soup packet, oil packet and vegetable packet, thus effectively improving the defects of less vegetables and high fats of the instant noodle seasoning packet, and being more beneficial to the body health of people. The seasoning adopts scientific and precise mixture ratio, which has the advantages of simple manufacturing technique and high production efficiency, thus greatly simplifying the traditional production technique of the instant noodle seasoning packet.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an instant noodle seasoning pack and a manufacturing method thereof. Background technique [0002] Instant noodles have become a convenient food commonly used in daily life. The packaging bags or boxes of instant noodles are provided with seasoning packs, including oil packs, vegetable packs and soup packs, etc., but the instant noodle seasoning packs contain less vegetables and high fat. Fragrance and taste are not good enough to satisfy people's growing taste and health needs. Contents of the invention [0003] The invention provides an instant noodle seasoning bag and a manufacturing method thereof, in order to provide an instant noodle seasoning bag with many vegetables and less fat, and complete in color, aroma and taste, and has a simple manufacturing process. [0004] In order to achieve the above object, the present invention provides the following technical solutions: ...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/221A23L27/00A23L27/10
Inventor 李锐元
Owner ANHUI XIN JINFENG ENTERPRISE INVESTMENT GROUP
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