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Red oil sauerkraut instant noodle seasoning pack and preparation method thereof

A seasoning package and instant noodle technology, applied in red oil pickled vegetable instant noodle seasoning package and its preparation field, can solve the problems of slow release of capsaicin, soft spicy feeling, easy to choke throat, etc., to improve quality stability, improve spiciness distribution uniform effect

Active Publication Date: 2016-07-06
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because this kind of red oil containing capsaicin is pure oil, it is not well compatible with water, and often accumulates into large pieces of oily flowers on the surface of soup foods. The capsaicin in chili is released very quickly, and it can only be released in oil. It is very easy for the eater to choke their throats. Therefore, how to release the capsaicin in red oil slowly and make the spicy feeling soft has become a major problem in the current diet

Method used

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  • Red oil sauerkraut instant noodle seasoning pack and preparation method thereof
  • Red oil sauerkraut instant noodle seasoning pack and preparation method thereof
  • Red oil sauerkraut instant noodle seasoning pack and preparation method thereof

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preparation example Construction

[0032] 1. Preliminary red oil preparation.

[0033] According to the following steps, the primary red oil was prepared with the component contents described in Examples 1-6 in Table 1, and the component contents in Table 1 are parts by weight of each component.

[0034] (1) Select dehydrated pepper A, remove impurities, and crush it with a pulverizer to 40-60 meshes, dehydrated peppers B to 100-200 meshes, and bake dehydrated peppers C in an oven at 150-180°C for 20 minutes until burnt black and dry. After the pepper is burnt and spicy, it is crushed to 60-80 meshes, and the above-mentioned three kinds of crushed peppers are mixed in proportion until uniform, and the pepper powder is obtained for use;

[0035] (2) Heat the refined vegetable oil to 120-250°C, turn off the heat, and add the following ingredients in sequence according to the amount. During the addition of the ingredients, the stirring paddle is stirred at 20-100 rpm. The ingredients are: prepared in (1) The resu...

Embodiment 7

[0042] 80 parts of preliminary red oil, 5 parts of milk powder, 10 parts of starch, 3 parts of emulsifier, and 0.2 part of flavor enhancer ethyl maltol prepared in specific example 1 were placed in a high-speed shearing machine at a speed of 4500 rpm Carry out homogenization to disperse and emulsify the red oil well to obtain liquid red oil;

[0043] Prepare another portion of liquid red oil according to the above ratio, and then spray dry the liquid red oil. The spray drying parameters are: feed temperature 185°C, discharge temperature 145°C, hot air flow rate 26.47m 3 / h, feed flow rate 0.20L / h, obtain solid red oil powder.

Embodiment 8

[0045] Put 10 parts of preliminary red oil, 10 parts of milk powder, 5 parts of starch, 1 part of emulsifier, and 0.1 part of flavor enhancer ethyl maltol prepared in specific example 1 into a high-speed shearing machine at a speed of 3500 rpm Carry out homogenization to disperse and emulsify the red oil well to obtain liquid red oil;

[0046] Prepare another portion of liquid red oil according to the above ratio, and then spray dry the liquid red oil. The spray drying parameters are: feed temperature 185°C, discharge temperature 145°C, hot air flow rate 26.47m 3 / h, feed flow rate 0.20L / h, obtain solid red oil powder.

[0047] Three, the preparation of sauce package.

[0048] In parts by weight, mix 10-80 parts of refined vegetable oil and 2-8 parts of lard and heat to 100-180°C, then add 2-10 parts of liquid red oil prepared in Example 7 or Example 8 , 6-8 parts of pickled pepper, 4-9 parts of pickled ginger, 1-5 parts of turmeric powder, 1-4 parts of table salt, 8-12 part...

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Abstract

The invention discloses a seasoning packet for an instant noodle with pickled Chinese cabbage in chilli oil and a preparation method thereof. The method comprises the following steps: taking dewatered chili as a raw material to prepare primary chilli oil and then effectively mixing with milk powder, starch, an emulsifier and a flavor enhancer at certain shearing speed; taking macromolecular substances such as milk powder and starch as protective wall materials to embed the primary chilli oil to obtain liquid chilli oil, and then injecting the liquid chilli oil into fermented pickled Chinese cabbage under strong pressure, so that showings of the liquid chilli oil can be evenly distributed on the surface of the soup in the form oil droplets of which the diameters are 1-3mm, so as to effectively improve uneven distribution of the pungency degree of the pickled Chinese cabbage in the chilli oil. The preparation method is simple and safe to operate, and the prepared seasoning packet for the instant noodle with the pickled Chinese cabbage in the chilli oil is convenient to eat, stable in flavor, soft in hot feeling, and not easy to choke the throat, and the grease forms uniform oil droplets in the soup.

Description

technical field [0001] The invention relates to the technical field of condiments for instant noodles, in particular to a red oil pickled vegetable instant noodle seasoning pack and a preparation method thereof, belonging to the technical field of condiment food processing. Background technique [0002] At present, Sichuan cuisine has become the most popular cuisine in the whole country, and the use of red oil makes Sichuan cuisine have a strong local flavor. However, while diners from all over the world are enjoying the delicious food, they are worried that the capsaicin in the chili will "choke their throats". Therefore, those who like spicy food are worried, and those who love spicy food dare not eat it. Especially in East China and South China, people like to eat lightly in their daily eating habits. They belong to a group of diners who are afraid of spicy food. There are so many spicy foods and they are delicious. It even reaches the point where you will be hesitant to...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00
CPCA23L27/88
Inventor 方炎鹏黄益万许川雪谢小惠
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT
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