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Seasoning of noodles with chicken bouillon

A technology of chicken sauce noodles and condiments, which is applied in the field of food seasonings, can solve problems such as difficulty in reflecting the natural aroma of chicken sauce, unappetizing noodles, and monotonous taste, and achieve the effect of increasing freshness, delicious food, and delicious taste

Inactive Publication Date: 2016-06-15
CHONGQING ZHOUJUNJI HOTPOT FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing seasoning ingredients are simple, generally only include vegetable oil, sauce, pepper, salt, etc., the taste is monotonous, the nutrition is poor, there is only monotonous salty taste, and the noodles are not tasty, it is difficult to reflect the natural aroma of chicken juice
At present, there is no chicken sauce noodle seasoning that has a good freshness-enhancing effect and has high nutritional value and health value, and is simple to use.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A chicken noodle seasoning is composed of the following raw materials: 30 parts of vegetable oil, 24 parts of shiitake mushrooms, 15 parts of protein meat, 6 parts of edible salt, 5 parts of old ginger, 4 parts of chicken paste, 1 part of white sugar, and 0.3 parts of pepper , 0.4 parts of edible spices, 5 parts of monosodium glutamate. Monosodium glutamate is composed of 4 parts of chicken essence and 1 part of high fresh essence. 3%, 5'-flavor nucleotide disodium 0.8%, edible spice 1.8%, pepper 0.4% (put the chicken essence at a high temperature of 150-180°C, and decompose 6% after 30s); The essence is composed of 93% sodium glutamate, 5% disodium 5'-flavor nucleotide, and 2% disodium succinate.

[0022] Preparation steps: heat the oil to a hot oil of 125°C, add watercress, edible salt, ginger, white sugar, and fermented soybean paste to the hot oil, and stir fry; after the oil is boiled, turn on a small fire and continue to boil for 5 minutes, add Protein meat, chi...

Embodiment 2

[0025] A chicken noodle seasoning is composed of the following raw materials: 31 parts of vegetable oil, 25 parts of shiitake mushrooms, 16 parts of protein meat, 7 parts of edible salt, 6 parts of old ginger, 5 parts of chicken paste, 2 parts of white sugar, and 0.4 parts of pepper , 0.5 parts of edible spices, 6 parts of monosodium glutamate. The monosodium glutamate is composed of 5 parts of chicken essence and 1 part of high fresh essence. Composition; chicken essence is composed of sodium glutamate 38%, edible salt 31%, white sugar 12%, chicken powder 8%, starch 5.5%, maltodextrin 2%, 5'-flavor nucleotide disodium 1%, Consists of 2% edible spice and 0.5% pepper (put the chicken essence under a high temperature of 150-180°C, and decompose 5% by weight after 30s).

[0026] Preparation steps: heat the oil to a hot oil of 125°C, add watercress, edible salt, ginger, white sugar, and fermented soybean paste to the hot oil, and stir fry; after the oil is boiled, turn on a small...

Embodiment 3

[0029] A chicken noodle seasoning is composed of the following raw materials: 32 parts of vegetable oil, 26 parts of shiitake mushrooms, 17 parts of protein meat, 8 parts of edible salt, 7 parts of old ginger, 6 parts of chicken paste, 3 parts of white sugar, and 0.5 parts of pepper , 0.6 parts of edible spices, 7 parts of monosodium glutamate. Monosodium glutamate is composed of 5.5 parts of chicken essence and 1.5 parts of high fresh essence, and the high fresh essence is composed of 95% sodium glutamate, 3% disodium 5'-flavor nucleotide, and 2% disodium succinate. The chicken essence is put into a high temperature of 150-180°C, and decomposes 7% after 30s); the high fresh fragrance is composed of sodium glutamate 39%, edible salt 32%, white sugar 13%, chicken powder 7%, starch 4%, malt Dextrin 1%, 5'-flavor nucleotide disodium 1.3%, flavoring 2.1%, pepper 0.6%. Mixed into the cooked noodles, the seasoning accounts for 8% of the total amount of chicken noodle soup.

[0030...

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PUM

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Abstract

The present invention provides a seasoning of noodles with chicken bouillon. The seasoning comprise the following raw materials: 30-32 parts of vegetable oil, 24-26 parts of shiitake mushroom, 15-17 parts of protein vegetarian meat, 6-8 parts of edible salt, 5-7 parts of old gingers, 4-6 parts of chicken paste, 1-3 parts of white granulated sugar, 0.3-0.5 part of pepper, 0.4-0.6 part of edible spices, and 5-7 parts of monosodium glutamate. The obtained noodles with chicken bouillon are good in mouthfeel, mellow and natural in chicken bouillon and shiitake mushroom fragrance, and verdant, fresh and bright in color and luster. A natural flavor of the chicken bouillon and shiitake mushroom can be kept for a long term at room temperature. The preparation method is simple, the product quality is high, the use is convenient, etc.

Description

technical field [0001] The invention relates to the technical field of food seasonings, in particular to a chicken sauce noodle seasoning. Background technique [0002] People depend on food, and the quality of food is an important standard for people's quality of life. Especially in modern society, with the advancement of science, people's material living standards have been greatly improved, and people are tirelessly pursuing the taste of food. However, due to the acceleration of the pace of life, how to obtain delicious food conveniently and quickly while satisfying appetite is also a common goal pursued by people. [0003] Chicken sauce noodles are a kind of traditional flavor food with deep characteristics, very popular among people. However, its cooking process is more complicated and needs more seasonings, and it is difficult for ordinary families or restaurants to cook the authentic taste conveniently. There are also multiple seasonings on the market, which can be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22
Inventor 周英明
Owner CHONGQING ZHOUJUNJI HOTPOT FOOD
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