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Preparation method for chicken bouillon noodle seasoning

A technology for chicken juice noodles and seasoning, which is applied in the field of food seasonings, can solve the problems of difficulty in reflecting the natural aroma of chicken juice, unpalatable noodles, poor nutrition and the like, and achieves the effects of improving freshness enhancement, 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 method for preparing chicken noodle seasoning with good freshness and high nutritional value and health value, and the method of using is simple.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of chicken sauce noodle seasoning, which 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, 0.3 parts of pepper, 0.4 parts of edible spices, 5 parts of monosodium glutamate. MSG is composed of 4 parts of chicken essence and 1 part of high fresh essence. The chicken essence is composed of 37% sodium glutamate, 30% edible salt, 11% white sugar, 9% chicken powder, 6% starch, maltodextrin 3%, 0.8% disodium 5'-flavored nucleotide, 1.8% edible spices, 0.4% pepper (put the chicken bouillon at a high temperature of 150-180°C, and decompose 6% after 30s); the high fresh Essence is composed of 93% sodium glutamate, 5% disodium 5'-taste nucleotide, and 2% disodium succinate.

[0020] Preparation steps: 1) Heat vegetable oil into hot oil at 120°C, add shiitake mushrooms, edible salt, ginge...

Embodiment 2

[0023] A preparation method of chicken sauce noodle seasoning, which 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, 0.4 parts of pepper, 0.5 parts of edible spices, and 6 parts of monosodium glutamate. The monosodium glutamate is composed of 5 parts of chicken essence and 1 part of high fresh essence. The high fresh essence is composed of 94% sodium glutamate, 4% disodium 5'-taste nucleotide, and 2% disodium succinate. Composition; chicken essence is composed of 38% sodium glutamate, 31% edible salt, 12% white sugar, 8% chicken powder, 5.5% starch, 2% maltodextrin, 1% disodium 5'-flavored nucleotide, Consists of 2% edible spices and 0.5% pepper (put the chicken essence at a high temperature of 150-180°C and decompose 5% by weight after 30s).

[0024] Preparation steps: 1) Heat vegetable oil into hot ...

Embodiment 3

[0027] A preparation method of chicken sauce noodle seasoning, which 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, 0.5 parts of pepper, 0.6 parts of edible spices, and 7 parts of monosodium glutamate. The monosodium glutamate is composed of 5.5 parts of chicken essence and 1.5 parts of high fresh essence. The high fresh essence is composed of 95% sodium glutamate, 3% disodium 5'-taste nucleotide, and 2% disodium succinate (all The chicken essence is placed at a high temperature of 150-180°C and decomposes 7% after 30s); the high flavor is composed of 39% sodium glutamate, 32% edible salt, 13% white sugar, 7% chicken powder, 4% starch, malt Composed of 1% dextrin, 1.3% disodium 5'-flavored nucleotide, 2.1% flavoring, and 0.6% pepper. Stir in the boiled noodles, and the seasoning accounts for 8% of th...

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Abstract

The present invention provides a preparation method for a chicken bouillon noodle seasoning. The preparation method includes the following steps: 1) heating vegetable oil to be hot oil (120-130 DEG C), adding shiitake mushroom, table salt, mature ginger, chicken paste and white granulated sugar into the hot oil to be stir-fried; and further boiling the oil over small fire for 8 minutes after the oil is boiling to obtain a first product; and 2), adding vegetarian meat, monosodium glutamate, pepper powder and edible spices into the first product to be evenly stir-fried, and removing the finished products from the pot, thereby obtaining the chicken bouillon noodle seasoning. The chicken bouillon noodle seasoning is good in mouthfeel, rich and natural in chicken bouillon and shiitake mushroom aroma, and verdant and bright in color and luster, and can keep the natural flavor of the chicken bouillon and shiitake mushroom for a long time at room temperature. The invention has the advantages that: the chicken bouillon noodle seasoning is simple in preparation method, high in finished product quality, easy to use, etc.

Description

technical field [0001] The invention relates to the technical field of food seasoning, in particular to a method for preparing chicken 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231
Inventor 周英明
Owner CHONGQING ZHOUJUNJI HOTPOT FOOD
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