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Instant Lingshui Sour Powder Sauce Packet

A Lingshui acid powder and sauce package technology, applied in food science and other directions, can solve problems such as restricting the rise and development of the industry, poor sanitation, and difficult industrial production, and achieve natural rich flavor, natural spicy taste, and simple preparation. Effect

Inactive Publication Date: 2016-09-14
吉卫星
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the production of Lingshui acid powder has been scattered and small-scale workshop-based production for many years, resulting in difficult market quality monitoring and poor sanitation. Some manufacturers even process low-quality rice as raw materials, making it difficult to guarantee product quality and safety. Sauces and seasonings can be prepared at will, and there is no optimized model for reference. It is difficult to industrialize production, which seriously restricts the rise and development of this industry and needs to be improved and upgraded.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: A kind of ready-to-eat Lingshui sour powder sauce package, comprising the following ingredients prepared by weight: 30 parts of edible vegetable oil, 4 parts of chopped shallots, 4.5 parts of crushed garlic, 4 parts of minced ginger, crushed red pepper 1.5 parts, 2 parts chopped onion, 2 parts sour plum sauce, 3 parts fermented bean curd, 2 parts soybean paste, 1 part dark soy sauce, 3 parts yellow lantern chili sauce, 0.5 parts sesame, 0.8 parts peanut powder, 1.5 parts white sugar , 1.2 parts of rice vinegar, 1.5 parts of brown sugar, 2.5 parts of table salt, 4 parts of oyster sauce, 2 parts of sesame oil, appropriate amount of cold boiled water, 20 parts of cornstarch, and 10 parts of flour;

[0026] Above-mentioned batching is processed according to the following steps,

[0027] a. Saute

[0028] After the pot is dry, add edible vegetable oil, heat the oil to 180°C-220°C, add chopped red onion, chopped garlic, minced ginger, crushed red pepper, and ch...

Embodiment 2

[0036] Embodiment two: a kind of ready-to-eat Lingshui sour powder sauce package, comprising following ingredients prepared by weight:

[0037] 35 parts of edible vegetable oil, 5 parts of chopped red onion, 5.5 parts of chopped garlic, 4.5 parts of minced ginger, 2 parts of crushed red pepper, 2.5 parts of chopped onion, 2.5 parts of sour plum sauce, 4 parts of fermented bean curd, 2.5 parts of soybean paste, 1.5 parts of dark soy sauce, 4 parts of yellow lantern chili sauce, 0.6 parts of sesame seeds, 1 part of peanut powder, 2 parts of white sugar, 1.4 parts of rice vinegar, 2 parts of brown sugar, 2.8 parts of table salt, 4.5 parts of oyster sauce, 2.5 parts of sesame oil, appropriate amount of cold boiled water , 25 parts of cornstarch, 13 parts of flour;

[0038] Above-mentioned batching is processed according to the following steps,

[0039] a. Saute

[0040] After the pot is dry, add edible vegetable oil, heat the oil to 180°C-220°C, add chopped red onion, chopped ga...

Embodiment 3

[0048] Embodiment three: a kind of ready-to-eat Lingshui sour powder sauce package, comprising the following ingredients prepared by weight:

[0049] 40 parts of edible vegetable oil,

[0050] 6 parts chopped red onion, 6.5 parts chopped garlic, 5 parts minced ginger, 2.5 parts crushed red pepper, 3 parts chopped onion, 3 parts sour plum sauce, 5 parts fermented bean curd, 3 parts soybean paste, 2 parts dark soy sauce , 5 parts of yellow lantern chili sauce, 0.8 parts of sesame seeds, 1.2 parts of peanut powder, 2.5 parts of white sugar, 1.6 parts of rice vinegar, 2.5 parts of brown sugar, 3 parts of table salt, 5 parts of oyster sauce, 3 parts of sesame oil, appropriate amount of cold boiled water, 30 parts of cornstarch , 15 parts of flour;

[0051] Above-mentioned batching is processed according to the following steps,

[0052] a. Saute

[0053] After the pot is dry, add edible vegetable oil, heat the oil to 180°C-220°C, add chopped red onion, chopped garlic, minced ging...

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PUM

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Abstract

The invention discloses a bagged instant Lingshui sour noodle sauce. The bagged instant Lingshui sour noodle sauce is prepared from the following ingredients in parts by weight: edible vegetable oil, shallot fragments, smashed garlic, smashed ginger, smashed chilli, onion fragments, smoked plum sauce, fermented bean curd, soybean paste, dark soy sauce, capsicum chinense sauce, sesame, peanut powder, white sugar, rice vinegar, brown granulated sugar, salt, oyster sauce, sesame oil, an appropriate amount of cold water, starchy flour and flour. The bagged instant Lingshui sour noodle sauce achieves a good effect by a good ratio, is natural and comfortable in sour and piquancy, is very suitable for instant Lingshui sour noodles as a seasoning, and has the advantages of being simple to prepare, natural and strong in flavour, and the like.

Description

technical field [0001] The invention relates to the technical field of industrialized production of local snack ingredients, in particular to an instant Lingshui acid powder sauce package. Background technique [0002] Lingshui sour powder is a famous local snack in Hainan. It comes from the people of Lingshui County. It is deeply loved by local residents and tourists because of its unique flavor. In Lingshui, sour powder shops can be said to be everywhere. In every corner of Lingshui City, large and small acid powder stalls are scattered all over the alleys. There are mobile trolleys selling sour powder, all kinds of restaurants that operate sour powder as a sideline, and sour powder shops that use sour powder as a signboard to open large-scale stores, even in various villages and towns in Lingshui. The shadow of acid powder. In recent years, several Lingshui acid powder shops have also appeared in Haikou City. It can be said that Lingshui sour powder has not only becom...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10
CPCA23L27/00
Inventor 吉卫星
Owner 吉卫星
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