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Seasoning for mutton stewed noodles and production process of seasoning

A production process, mutton technology, applied in the fields of application, food preparation, food science, etc., can solve problems affecting health, many additives, etc., and achieve the effect of convenient production, low cost, and good taste

Inactive Publication Date: 2015-07-22
HENAN PINZHENG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also ready-made seasoning packages on the market, but there are too many additives, which affect people's health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A mutton stewed noodle seasoning, the mutton stewed noodle seasoning includes spices and mutton ingredients; the formula of the spices is 15% pepper, 10% aniseed, 10% fennel, 3% magnolia, 2% cumin, grass fruit 2%, Cardamom 1.5%, Angelica dahurica 2.8%, Cinnamon bark 5%, Fragrant leaves 2%, Baikou 1%, Galangal 2%, Sana 1.5%, Biba 0.5%, Clove 0.6%, Baihu 5%, Black Hu 4%; the formula of the mutton material is: 15 grams of protease hydrolyzed mutton, 2 grams of sucrose, 5 grams of monosodium glutamate, 1 gram of maltodextrin, 8 grams of edible salt, 0.001 gram of I+G, 5 grams of mutton oil, and 1 gram of starch .

[0011] The production process steps of the spices are as follows: according to the formula of the spices, take the peppercorns, aniseed, fennel, magnolia, cumin, grass fruit, cardamom, Angelica dahurica, cinnamon, bay leaves, Baikou, Galangal, three Nye, Bibo, clove, white hu, and black hu are pre-mixed with coarse powder, add water equivalent to 1 times the mas...

Embodiment 2

[0014] A mutton stewed noodle seasoning, the mutton stewed noodle seasoning includes spices and mutton ingredients; the formula of the spices is 25% pepper, 20% aniseed, 20% fennel, 5% magnolia, 8% cumin, grass fruit 5%, Cardamom 3.8%, Angelica dahurica 5.5%, Cinnamon bark 7.8%, Fragrant leaves 2.5%, Baikou 3.2%, Algal ginger 6%, Three Nye 3.7%, Bibo 0.9%, Clove 0.8%, Baihu 10.8%, Black Hu 8.8%; the formula of the mutton material is: 20 grams of protease hydrolyzed mutton, 8 grams of sucrose, 18 grams of monosodium glutamate, 5 grams of maltodextrin, 20 grams of edible salt, 0.05 grams of I+G, 20 grams of sheep oil, and 3 grams of starch .

[0015] The production process steps of the spices are as follows: according to the formula of the spices, take the peppercorns, aniseed, fennel, magnolia, cumin, grass fruit, cardamom, Angelica dahurica, cinnamon, bay leaves, Baikou, Galangal, three Nye, Bibo, clove, white hu, and black hu are pre-mixed with coarse powder, add water equiv...

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PUM

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Abstract

The invention discloses a seasoning for mutton stewed noodles and a production process of the seasoning. The seasoning for the mutton stewed noodles comprises spicy materials and mutton materials, wherein the spicy materials comprise 15-25% of Chinese prickly ash, 10-20% of aniseeds, 10-20% of fennels, 3-5% of magnolia flowers, 2-8% of cumin, 2-5% of amomum tsao-ko, 1.5-3.8% of amomum kravanh, 2.8-5.5% of radix angelicae, 5-7.8% of cassia bark, 2-2.5% of myrcia, 1-3.2% of amomum cardamomum, 2-6% of galangal, 1.5-3.7% of zingiber kawagoii hayata, 0.5-0.9% of fructus piperis longi, 0.6-0.8% of clove, 5-10% of white pepper, and 4-8.8% of black pepper; the mutton materials comprise 15-20 g of protease hydrolyzed mutton, 2-8 g of cane sugar, 5-18 g of monosodium glutamate, 1-5 g of maltodextrin, 8-20 g of edible salt, 0.001-0.05 g of I+G, 5-20 g of mutton tallow and 1-3 g of starch. The seasoning for the mutton stewed noodles disclosed by the invention has the advantages of being low in cost, convenient to manufacture, rich in nutrition, good in mouth feeling, and beneficial to health.

Description

technical field [0001] The invention belongs to the field of spices for food, and in particular relates to a mutton stewed noodle seasoning and a production process thereof. Background technique [0002] The current method of making mutton stewed noodles on the market is to boil mutton and mutton bones into noodle soup, add Codonopsis pilosula, angelica, astragalus root, angelica dahurica, wolfberry and other traditional Chinese medicines and stew them slowly. , knead into flakes, put it into a boiling pot, when the noodles are ready to be cooked, add vermicelli, fungus, day lily, shredded tofu, kelp, quail eggs and green vegetables, sprinkle with chopped cooked mutton and coriander, and pour mutton soup . The noodle soup is time-consuming to make and the taste is not very good. Another way is to add the seasoning directly to the mutton soup. So-called condiments, also known as condiments, refer to food ingredients that are added in small amounts to other foods to improve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/314A23L27/00A23L13/40
Inventor 张德林张世齐邓飞刘新占
Owner HENAN PINZHENG FOOD CO LTD
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