Spare rib seasoning packet of soup cooked wheaten food and preparation method of spare rib seasoning packet

Abstract

The invention discloses a spare rib seasoning packet of soup cooked wheaten food and a preparation method of the spare rib seasoning packet and belongs to the technical field of food flavoring agents. The spare rib seasoning packet of the soup cooked wheaten food comprises a sauce packet, a powder packet and a dried vegetable packet. The sauce packet comprises concentrated spare rib soup, bechamel, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, hawthorns, pericarpium citri reticulatae, plum pulp, garlic, fennel, old ginger, planted pepper, wild zanthoxylum schinifollum, milkvetch roots, prepared rehmannia roots, cucumber leaves, liquorice, radix angelica sinensis, rhizoma kaempferiae, lycium barbarum and red dates. The powder packet comprises table salt powder, monosodium glutamate, powdered sugar, green bean starch, pleurotus eryngii powder, star aniseed powder, fennel powder, cassia twig powder, amomum tsaoko powder, ground clove powder, chili powder, ground pepper, onion powder and ginger powder. Compared with the prior art, the spare rib seasoning packet has the advantages that the food material source is simple, the taste is delicious, the fragrance is strong, the production method is simple, and the process is mature, the composite flavoring effect of the sauce packet, the powder packet and the dried vegetable powder is fully exerted, and a certain medicated food effect is achieved.

Description

technical field [0001] The invention belongs to the technical field of food flavoring agents, and more specifically, belongs to a pork rib seasoning package for noodle soup and a production method thereof. Background technique [0002] In the prior art, there is a lot of attention paid to pork rib soup in the food culture of our country. For example, in noodles, instant noodles, wontons, 饸饹, oat noodles and other noodle soups, as a special substance, it is a key auxiliary raw material for making delicious dishes. , is an important part of the flavor characteristics of noodle soup. Various flavoring agents in the prior art are additives that are widely used in noodle soups. In addition to paying attention to increasing the taste, along with the continuous improvement of the rhythm of life and quality, people pay more attention to nutrition, convenience and taste diversification and specialization. And general flavoring agent such as monosodium glutamate, chicken essence all ...

AI Technical Summary

Problems solved by technology

Various flavoring agents in the prior art are additives that are widely used in noodle soups. In addition to paying attention to increasing the taste, along with the continuous improvement of the pace of life and quality, people pay more attention to nutrition, convenience and taste diversification and specialization. However, general flavoring agents such as monosodium glutamate and chicken essence are all single-flavored, which cannot meet their requirements.