Green prawn curry-flavor seasoning packet and preparation method thereof, instant noodles and instant starch noodles
A seasoning bag and curry technology, applied in the field of food manufacturing, can solve the problem of no green curry shrimp taste, etc., to achieve the effect of ensuring food safety, stable quality, and easy operation
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0049]A green curry shrimp-flavored seasoning bag, the total mass of raw materials is calculated as 100%, and it is the following components in mass percentages: 44.8% of drinking water, 13% of palm oil, 13% of seafood flavor essence, 8% of curry powder, garlic 5%, green pepper 5%, onion 3%, edible salt 2%, white sugar 2%, sodium glutamate 2%, acetylated distarch phosphate 1%, black pepper 0.5%, coriander powder 0.5%, sorbet 0.02% potassium phosphate, 0.17% sodium D-isoascorbate, 0.01% disodium edetate.
[0050] A method for preparing a green curry shrimp-flavored seasoning bag, comprising the following steps:
[0051] Step A: Prepare raw materials: After the raw materials are qualified, pick out foreign matter and impurities and then pulverize them for later use;
[0052] Step B: Ingredients: According to the weight of the prepared seasoning bag being 100kg, weigh the components of each mass percentage. Among them, the weighing error of drinking water, palm oil, green peppe...
Embodiment 2
[0058] A green curry shrimp-flavored seasoning bag, the total mass of raw materials is calculated as 100%, and it is the following components in mass percentage: 35% of drinking water, 10% of palm oil, 10% of seafood flavor essence, 13% of curry powder, garlic 10%, green pepper 10%, onion 1%, edible salt 5%, white sugar 1%, sodium glutamate 3%, acetylated distarch phosphate 1.5%, black pepper 0.2%, coriander powder 0.1%, sorbet 0.02% potassium phosphate, 0.17% sodium D-isoascorbate, 0.01% disodium edetate.
[0059] A method for preparing a green curry shrimp-flavored seasoning bag, comprising the following steps:
[0060] Step A: Prepare raw materials: After the raw materials are qualified, pick out foreign matter and impurities and then pulverize them for later use;
[0061] Step B: Ingredients: According to the weight of the prepared seasoning bag being 100kg, weigh the components of each mass percentage. Among them, the weighing error of drinking water, palm oil, green pe...
Embodiment 3
[0067] A green curry shrimp-flavored seasoning bag, the total mass of raw materials is calculated as 100%, and it is the following components in mass percentages: 34% of drinking water, 30% of palm oil, 8% of seafood flavor essence, 5% of curry powder, garlic 5%, green pepper 5%, onion 5%, edible salt 1%, white sugar 5%, sodium glutamate 1%, acetylated distarch phosphate 0.5%, black pepper 0.1%, coriander powder 0.2%, sorbet 0.02% potassium phosphate, 0.17% sodium D-isoascorbate, 0.01% disodium edetate.
[0068] A method for preparing a green curry shrimp-flavored seasoning bag, comprising the following steps:
[0069] Step A: Prepare raw materials: After the raw materials are qualified, pick out foreign matter and impurities and then pulverize them for later use;
[0070] Step B: Ingredients: According to the weight of the prepared seasoning bag being 100kg, weigh the components of each mass percentage. Among them, the weighing error of drinking water, palm oil, green peppe...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com