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Seasoning sauce

A technology of seasoning sauce and parts by weight, which is applied in the field of seasoning sauce, can solve problems such as lack of nutrition, and achieve the effect of helping human health, meeting the needs of healthy diet, and good taste

Inactive Publication Date: 2018-12-11
王有春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The seasoning sauce of instant noodles directly affects the mouthfeel of instant noodles and plays a vital role in the edible aesthetics of instant noodles. Now the instant noodle sauces on the market lack nutrition and generally contain food additives such as flavors, which cannot meet people's needs

Method used

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Embodiment 1

[0011] The seasoning sauce of the present invention has the characteristics of delicious taste, rich nutrition, etc., and does not add preservatives at the same time, and the main ingredients are green and healthy raw materials, which are beneficial to health.

[0012] The seasoning sauce of the present invention is prepared from the following raw materials in parts by weight: 15 to 25 parts of malic acid, 10 to 15 parts of grilled steak seasoning, 3 to 5 parts of tomato sauce, 5 to 8 parts of glutamic acid, 1 to 3 1-2 parts of carrot powder, 1-2 parts of chicken juice, 1-2 parts of onion powder, 0.5 part of ammonium bicarbonate, 1-2 parts of hydrogenated vegetable oil, 2-3 parts of onion powder, 3-5 parts of auxiliary materials, 0.5-1 part of beef juice , 0.1-0.2 part of butter, 0.5 part of sage leaf powder, 0.5 part of thyme, 0.01 part of calcium peroxide and 0.5-1 part of amino acid powder. Also includes 3 parts table salt, 3 parts pepper and 5 parts paprika. It also inclu...

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PUM

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Abstract

The invention discloses a seasoning sauce, which is prepared from the following raw materials by weight: 15-25 parts of malic acid, 10-15 parts of broiled beefsteak seasoning, 3-5 parts of tomato sauce, 5-8 parts of glutamic acid, 1-3 parts of carrot powder, 1-2 parts of chicken gravy, 1-2 parts of onion powder, 0.5 part of ammonium bicarbonate, 1-2 parts of hydrogenated vegetable oil, 2-3 parts of onion powder, 3-5 parts of an auxiliary material, 0.5-1 part of beef gravy, 0.1-0.2 part of beef tallow, 0.5 part of Saiviaofficinalis powder, 0.5 part of thyme, 0.01 part of calcium peroxide, and 0.5-1 part of amino acid powder. According to the present invention, the grease content of the instant noodle seasoning sauce is effectively reduced, and is reduced to 10% from the original 35% so as to easily achieve the human health.

Description

technical field [0001] The invention relates to a seasoning sauce, which belongs to the technical field of food processing technology. Background technique [0002] Noodles are a common staple food in my country and some other Asian countries, and have been developed for more than two thousand years and have not declined for a long time. Instant noodles are one of the most popular noodle products, which are made through kneading, proofing, calendering, molding and sterilization. In recent years, with the development of society and the improvement of people's living standards, the food industry has also reached a new level. Instant noodles are also required to be simple, hygienic, nutritious, and high-quality. A single packet of seasoning powder in instant noodles can no longer meet the requirements of consumers. In order to meet the requirements of the new era, an extra packet of seasoning sauce is added to the medium and high noodles to make the product more flavorful and ...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 王有春
Owner 王有春
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