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Vegetable bag of dandan noodles

A technology of dandan noodles and vegetables, which is applied in the field of vegetable ingredients, can solve the problems of loss of nutrients, low rehydration rate, deterioration, etc., and achieve the effect of reasonable matching, complete retention of nutrients, and delicious taste

Inactive Publication Date: 2014-04-02
NINGBO HONGWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dan dan noodle vegetable material package is made of dehydrated vegetables, so it must be soaked in boiling water or boiled in water before eating, which is troublesome, and more importantly, dehydrated vegetables are easy to absorb moisture and cause deterioration, Common problems such as low rehydration rate and loss of nutrients affect the quality of vegetable packs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The vegetable material package of Dandan noodles in this embodiment contains the following components in parts by weight: 56 parts of mixed vegetables, 22 parts of boiled juice, 4 parts of leeks, 7 parts of green stems, and 10 parts of bean sprouts. The mixed vegetable is prepared by mixing the following components in parts by weight and then frying until the center temperature reaches 82°C: 52 parts of fresh cabbage, 26 parts of fresh carrot, 5.5 parts of dried fungus shreds, 9 parts of seasoning, soybean oil 7 servings. The seasoning is prepared by mixing the following components in parts by weight: 20 parts of lard, 7 parts of salt, 5 parts of monosodium glutamate and 76 parts of white sesame. The boiled juice is prepared by mixing and heating the following components in parts by weight: 99.5 parts of vegetable juice and 0.5 part of table salt produced during the cooking process of mixed vegetables.

[0018] The vegetable material package of the above-mentioned dan ...

Embodiment 2

[0024] The vegetable material package of Dandan noodles in this embodiment contains the following components in parts by weight: 53 parts of mixed vegetables, 24 parts of boiled juice, 5 parts of leeks, 8 parts of green stems, and 11 parts of bean sprouts. The mixed vegetable is prepared by mixing the following components in parts by weight and then frying until the center temperature reaches 85°C: 55 parts of fresh cabbage, 28 parts of fresh carrot, 6 parts of dried fungus shreds, 10 parts of seasoning, soybean oil 8 servings. The seasoning is prepared by mixing the following components in parts by weight: 19 parts of lard, 8 parts of salt, 4 parts of monosodium glutamate and 79 parts of white sesame. The boiled juice is prepared by mixing and heating the following components in parts by weight: 99 parts of vegetable juice produced during the cooking process of mixed vegetables, and 1 part of table salt.

[0025] The preparation steps of the vegetable material bag of the abo...

Embodiment 3

[0027] The vegetable material package of Dandan noodles in this embodiment contains the following components in parts by weight: 60 parts of mixed vegetables, 20 parts of boiled juice, 3 parts of leeks, 6 parts of green stems, and 9 parts of bean sprouts. The mixed vegetable is prepared by mixing the following components in parts by weight and then frying until the center temperature reaches 80°C: 50 parts of fresh cabbage, 24 parts of fresh carrot, 5 parts of dried fungus shreds, 8 parts of seasoning, soybean oil 6 servings. The seasoning is prepared by mixing the following components in parts by weight: 20 parts of lard, 6 parts of salt, 6 parts of monosodium glutamate and 73 parts of white sesame. The boiled juice is prepared by mixing and heating the following components in parts by weight: 99 parts of vegetable juice produced during the cooking process of mixed vegetables, and 1 part of table salt.

[0028] The preparation steps of the vegetable material bag of the above...

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PUM

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Abstract

The invention provides a vegetable bag of dandan noodles. The bag comprises the following components in parts by weight: 53-60 parts of mixed vegetable, 20-24 parts of boiling liquid, 3-5 parts of Chinese chive, 6-8 parts of shanghai bak choi and 9-11 parts of bean sprout, wherein the mixed vegetable is prepared by mixing and frying the following components in parts by weight till the central temperature is 80-85 DEG C: 50-55 parts of fresh cabbage, 24-28 parts of fresh carrot, 5-6 parts of dry black fungus slice, 8-10 parts of condiment and 6-8 parts of soybean oil. The vegetable bag ensures complete retention of nutrient elements, and is convenient and rapid to eat.

Description

technical field [0001] The invention relates to the technical field of seasoning packs, in particular to a vegetable pack for dan dan noodles. Background technique [0002] Dandan noodles are a very delicious noodle dish, which is very popular among the general public. Dandan noodles generally include noodle pieces, sauce packets and vegetable packets, wherein the vegetable packets are generally made of dehydrated vegetables. The dan dan noodle vegetable material package is made of dehydrated vegetables, so it must be soaked in boiling water or boiled in water before eating, which is troublesome, and more importantly, dehydrated vegetables are easy to absorb moisture and cause deterioration, Common problems such as low rehydration rate and loss of nutrients have affected the quality of vegetable packets. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a vegetable material package for dan dan noodles, which ensu...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/212A23L27/00A23L19/00
CPCA23L19/00A23L27/10
Inventor 张振浙
Owner NINGBO HONGWEI FOOD
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