CN108835600A - A kind of condiment for instant noodles sauce bag - Google Patents
A kind of condiment for instant noodles sauce bag Download PDFInfo
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- CN108835600A CN108835600A CN201810734515.2A CN201810734515A CN108835600A CN 108835600 A CN108835600 A CN 108835600A CN 201810734515 A CN201810734515 A CN 201810734515A CN 108835600 A CN108835600 A CN 108835600A
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- parts
- sauce
- loquat
- instant noodles
- condiment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to condiment for instant noodles processing technique fields, more particularly to a kind of instant noodles loquat chop flavor bags of bechamed, based on parts by weight, 3 ~ 15 parts of loquat juice, 0.1 ~ 0.4 part of hawthorn powder, 0.5 ~ 1 part of tangerine peel powder, 30 ~ 65 parts of palm oil, 10 ~ 15 parts of leaf fat, 4 ~ 8 parts of pork essence cream, 5 ~ 10 parts of pig bone plain soup, fresh 8 ~ 15 parts of pure thin pork, 4 ~ 12 parts of salt, 5 ~ 12 parts of onion, 1.5 ~ 5 parts of ginger, 1 ~ 4 part of soya sauce, 1.5 ~ 4 parts of soy sauce, 1 ~ 3 part of yeast extract.Loquat is applied in instant noodle sauce by the application creativity, provides a kind of new loquat chop flavor, while abundant instant noodle seasoning type, makes sauce bag that there is certain stomach function regulating to help digestion, digestant effect.
Description
Technical field
The invention belongs to condiment for instant noodles processing technique fields, and in particular to a kind of instant noodles loquat chop flavor seasoning
Sauce bag.
Background technique
With the continuous improvement that people's nutrient health is realized, most consumers are generally acknowledged that instant noodles nutritive value is lower,
And there are certain fat contents it is high, nondigestible the defects of, and be limited to the factors such as people consumer taste, habit, it is existing
Instant noodles are relatively limited with bags of bechamed type, mostly basic beef-flavouring, chop flavor, sea food flavor etc., due to flavor
Type lacks the innovation of more duration, improves in addition lacking certain function, so that the consumption impression of instant noodles can not
Effectively promoted.
Loquat, mild-natured, acid sweet in flavor is nontoxic, fruit, medicine dual-purpose.Loquat is rich in the various elements of needed by human body, is full of nutrition
Health fruit；There is the effect of moisturizing, clearing lung-heat, relieving coughing, stomach function regulating, antiemetic are inverse and promote the production of body fluid simultaneously.In the prior art, for loquat
Utilization, it is generally also edible only as fruit other than being used as medicinal material, compared with a kind of flavor modulability object of the conduct of major general
Material is used.And in instant noodles, also only even have using loquat material, such as：《A kind of fresh shrimpfish plate face and its preparation side
Method》（Application number：2015103013328）, but this Land use systems are only comparable to that the extract component of loguat leaf is utilized, not
The flavor of loquat can be given full play to, and due to being only in flour cake, exist in terms of seasoning, especially for loquat
How to give full play to loquat flavor in instant noodles application still has the necessity further explored.
Summary of the invention
The application is designed to provide a kind of instant noodles loquat chop flavor seasoning sauce bag, and the sauce bag is in existing chop wind
On the basis of taste, the new loquat flavor of sauce bag is imparted, in combination with the moistening lung of loquat, the pharmacological function of expelling phlegm and arresting coughing, Neng Gouyou
Effect promotes the nutritive value of instant noodles.
Details are as follows for the technical solution that the application is taken：
A kind of instant noodles condiment sauce bag, which has special loquat chop flavor, based on parts by weight, by following ratio
Raw material be made up of certain technique：
3 ~ 15 parts of loquat juice, 0.1 ~ 0.4 part of hawthorn powder, 0.5 ~ 1 part of tangerine peel powder；
30 ~ 65 parts of palm oil, 10 ~ 15 parts of leaf fat；
4 ~ 8 parts of pork essence cream, 5 ~ 10 parts of pig bone plain soup, fresh 8 ~ 15 parts of pure thin pork；
4 ~ 12 parts of salt, 5 ~ 12 parts of onion, 1.5 ~ 5 parts of ginger, 1 ~ 4 part of soya sauce, 1.5 ~ 4 parts of soy sauce, 1 ~ 3 part of yeast extract.
Instant noodles loquat chop flavor bags of bechamed, better formula group become：
6 ~ 12 parts of loquat juice（It is preferred that 10 parts）, 0.4 part of hawthorn powder, 0.5 part of tangerine peel powder；
32.1 parts of palm oil, 12 parts of leaf fat；
4.2 parts of pork essence cream, 8 parts of pig bone plain soup, fresh 12 parts of pure thin pork；
5 parts of salt, 8 parts of onion, 2 parts of ginger, 1.2 parts of soya sauce, 2 parts of soy sauce, 2.5 parts of yeast extract.
The instant noodles preparation method of loquat chop flavor bags of bechamed, specifically comprises the following steps：
（1）Pretreatment of raw material：
By mature fresh loquat fresh fruit stalk, stoning, pulp is crushed；
Onion, ginger are crushed to less than 1 millimeter powder of diameter respectively；
Soya sauce, fresh pure thin pork, leaf fat are rubbed respectively to mud and filled；
（2）Process sauce bag：
Palm oil and leaf fat are heated to 140 ~ 145 DEG C, onion then is added, ginger is fried in micro- sallow shape（Temperature at this time
It is down to 117-118 DEG C or so）；
Fresh pure throw-out muddy flesh, soya sauce, soy sauce is added, fries to oil temperature and is restored to 109 ~ 110 DEG C or so；
Loquat juice is added, fries to oil temperature and is restored to 108 ~ 109 DEG C；
Cease fire, hawthorn powder, tangerine peel powder is then added, stirs 1 minute, temperature is about 107 ~ 108 DEG C at this time；
Salt, yeast extract, pork essence cream, pig bone plain soup are finally sequentially added, is cooled to 40 ~ 45 DEG C after mixing, point
It is packed at parcel, every parcel net weight 18.0g.
Cooperate instant noodles face block in use, the parcel bags of bechamed of every 18.0g can cooperate 80-100g dough for instant noodles to make
With；It is preferably in a proportion of：Every 18.0g parcel bags of bechamed cooperation 85g or so dough for instant noodles brews edible.
In loquat chop flavor bags of bechamed provided herein, Loquat-Shaped Cake is rich in vitamin, and contained therein has
Machine acid can stimulate digestion glandular secretion, improve a poor appetite, help digest that absorption, quench the thirst relieving summer-heat, other amygdalin contained therein can
Moistening lung to arrest cough, eliminating the phlegm have preferable health function；And the dried orange peel in being formulated has regulating qi-flowing for strengthening spleen, appetizing in tune, dry
Humidifying phlegm and other effects has the function of preferable stomach strengthening and digestion promoting when with the compatibilities such as loquat, hawthorn；And hawthorn is then that China is peculiar
Dual-purpose of drug and fruit tree species, there is reducing blood lipid, blood pressure, cardiac effect, while being also that spleen, relieving dyspepsia, phlegm reduction of blood circulation promoting are opened in stomach invigorating
Good medicine.
In general, in bags of bechamed provided herein, creatively loquat is applied in instant noodle sauce, is matched
Common chop flavor formula is closed, by reconfiguring, optimizing to correlative formula, provides a kind of new loquat chop wind
Taste is effectively combined integration of drinking and medicinal herbs, the herbal cuisine theory of traditional Chinese medicine, has sauce bag while abundant instant noodle seasoning type
Certain stomach function regulating helps digestion, digestant effect, effectively promotes health, the nutritive value of instant noodles, thus has preferable application
Value and popularization and application meaning.
Specific embodiment
Explanation is further explained to the application below with reference to embodiment.Before introducing specific embodiment, with regard to following realities
It applies Experimental Background situation in part in example and briefly introduces and be described as follows.
Material situation：
Loquat juice：Fresh loquat stalk is enucleated, loquat fruit powder is broken by pulpous state by pulverizer；
Pork essence cream：Manufacturer is Henan Henan capital food science and technology Co., Ltd, model pork essence cream JH929；
Pig bone plain soup：Manufacturer is Liangshan County martial prowess Food Co., Ltd, model pig bone plain soup 003.
Embodiment 1
The loquat chop flavor bags of bechamed of instant noodles provided by the present embodiment, passes through certain technique by the raw material of following ratio
It is made：
Loquat juice 10g, hawthorn powder 0.4g, tangerine peel powder 0.6g；
Palm oil 32.1g, leaf fat 12g；
Pork essence cream 4.2g, pig bone plain soup 8g, fresh pure thin pork 12g；
Salt 5g, onion 8g, ginger 2g, soya sauce 1.2g, soy sauce 2g, yeast extract 2.5g.
Details are provided below：
（1）Pretreatment of raw material：
By mature fresh loquat fresh fruit stalk, stoning, pulp is crushed；
Onion, ginger are crushed to less than 1 millimeter powder of diameter respectively；
Soya sauce, fresh pure thin pork, leaf fat are rubbed respectively to pureed；
（2）Process sauce bag：
Palm oil and leaf fat are heated to 140 ~ 145 DEG C, onion, ginger is added, frying is in micro- sallow shape（Temperature is down at this time
117-118℃）；
Fresh pure throw-out muddy flesh, soya sauce, soy sauce is added, fries to oil temperature and is restored to 109 ~ 110 DEG C；
Then addition loquat juice, which is fried to oil temperature, is restored to 108 ~ 109 DEG C；
Cease fire, hawthorn powder, tangerine peel powder is then added, stirs 1 minute, temperature is about 107 ~ 108 DEG C at this time；
Salt, yeast extract, pork essence cream, pig bone plain soup are finally sequentially added, is cooled to 40 ~ 45 DEG C after mixing, point
It is packed at parcel, every parcel net weight 18.0g.
Herewith embodiment preparation method influences situation to final edible flavor to different amounts loquat juice and is tasted
Experiment, related experiment situation are briefly discussed below.
Seasoning sauce material, with reference to above-mentioned preparation method and material ratio, only adjust loquat juice dosage be respectively 6,8,10,
12g prepares seasoning sauce material respectively, carries out after then brewing every 18.0 grams of net weight parcels 4 minutes with 85g or so dough for instant noodles
It judges, the rib soup mouthfeel and flavour show to soup scores, and specific evaluation result is as shown in the table：
From upper table result can be seen that loquat juice dosage it is excessive or very few when, be all unable to fully show flavour, relatively be applicable in
Amount is presented flavour clearly highly important.In short, due to the use of loquat and dried orange peel, hawthorn in sauce, thus
It is unique in taste, it is slightly sour-sweet in rib soup, it is full of nutrition, and have the function of preferable stomach function regulating help digestion, moistening lung, eliminating the phlegm, thus
Instant noodle sauce provided by the present invention has certain medicated diet function while abundant instant noodle sauce mouthfeel series, compared with
Good realizes the purpose of the present invention.
Embodiment 2
The present embodiment provided instant noodles loquat chop flavor bags of bechamed, preparation method only adjust raw material with embodiment 1
Ratio is as follows：
Rake fruit pulp 8g, hawthorn powder 0.3g, tangerine peel powder 0.5g；
Palm oil 40.2g, leaf fat 10g；
Pork essence cream 4.5g, pig bone plain soup 6g, fresh pure thin pork 10g；
Salt 6g, onion 6g, ginger 1.5g, soya sauce 1g, soy sauce 3g, yeast extract 3g.
Due to the use of loquat and dried orange peel, hawthorn in sauce, thus it is unique in taste, and slightly sour-sweet in rib soup, nutrition is rich
Richness, and have the function of preferable stomach function regulating help digestion, moistening lung, eliminating the phlegm, thus the nutritive value of instant noodles can be promoted.
It should be noted that above-described embodiment is presently preferred embodiments of the present invention, and all technical solutions of non-present invention
Exhaustion, the change made on the basis of the present invention, for example, increase and decrease for the Ingredient Amount of correlative and similar condiment group
/ increase and decrease or transformation are regarded as within the scope of the present invention is claimed.
Claims (6)
1. a kind of condiment for instant noodles sauce bag, which is characterized in that the sauce bag has loquat chop flavor, based on parts by weight, by such as
The raw material of lower ratio is process by certain technique：
3 ~ 15 parts of loquat juice, 0.1 ~ 0.4 part of hawthorn powder, 0.5 ~ 1 part of tangerine peel powder；
30 ~ 65 parts of palm oil, 10 ~ 15 parts of leaf fat；
4 ~ 8 parts of pork essence cream, 5 ~ 10 parts of pig bone plain soup, fresh 8 ~ 15 parts of pure thin pork；
4 ~ 12 parts of salt, 5 ~ 12 parts of onion, 1.5 ~ 5 parts of ginger, 1 ~ 4 part of soya sauce, 1.5 ~ 4 parts of soy sauce, 1 ~ 3 part of yeast extract.
2. condiment for instant noodles sauce bag as described in claim 1, which is characterized in that formula composition is：
6 ~ 12 parts of loquat juice, 0.4 part of hawthorn powder, 0.6 part of tangerine peel powder；
32.1 parts of palm oil, 12 parts of leaf fat；
4.2 parts of pork essence cream, 8 parts of pig bone plain soup, fresh 12 parts of pure thin pork；
5 parts of salt, 8 parts of onion, 2 parts of ginger, 1.2 parts of soya sauce, 2 parts of soy sauce, 2.5 parts of yeast extract.
3. the preparation method of condiment for instant noodles sauce bag as claimed in claim 1 or 2, which is characterized in that specifically comprise the following steps：
Pretreatment of raw material：
By mature fresh Loquat-Shaped Cake stalk, stoning, pulp is crushed；
Onion, ginger are crushed to less than 1 millimeter powder of diameter respectively；
Soya sauce, fresh pure thin pork, leaf fat are rubbed respectively to mud and filled；
（2）Process sauce bag：
Palm oil and leaf fat are heated to 140 ~ 145 DEG C, onion is added, ginger is fried in micro- sallow shape；
Fresh pure throw-out muddy flesh, soya sauce, soy sauce is added, fries to oil temperature and is restored to 109 ~ 110 DEG C；
Addition loquat juice, which is fried to oil temperature, is restored to 108 ~ 109 DEG C；
Cease fire, hawthorn powder, tangerine peel powder is then added, stirs 1 minute；
Salt, yeast extract, pork essence cream, pig bone plain soup are finally sequentially added, is cooled down after mixing.
4. application of the condiment for instant noodles sauce bag as claimed in claim 1 or 2 in instant noodle seasoning, which is characterized in that match with flour cake
It closes and uses.
5. application of the condiment for instant noodles sauce bag in instant noodle seasoning as described in right 4, which is characterized in that every 18g bags of bechamed
80-100g dough for instant noodles is cooperated to use.
6. application of the condiment for instant noodles sauce bag in instant noodle seasoning as described in right 5, which is characterized in that every 18g bags of bechamed
85g dough for instant noodles is cooperated to use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810734515.2A CN108835600A (en) | 2018-07-06 | 2018-07-06 | A kind of condiment for instant noodles sauce bag |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810734515.2A CN108835600A (en) | 2018-07-06 | 2018-07-06 | A kind of condiment for instant noodles sauce bag |
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| CN108835600A true CN108835600A (en) | 2018-11-20 |
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| CN201810734515.2A Pending CN108835600A (en) | 2018-07-06 | 2018-07-06 | A kind of condiment for instant noodles sauce bag |
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| CN104905150A (en) * | 2015-05-27 | 2015-09-16 | 安徽成祥面粉有限责任公司 | Loquat and corn instant noodles and production process thereof |
| CN105380217A (en) * | 2015-10-09 | 2016-03-09 | 吴秀芝 | Pickle seasoning packets of instant noodles and production method |
| CN107232568A (en) * | 2017-05-10 | 2017-10-10 | 江苏新顺福食品有限公司 | A kind of preparation method of crisp noodles flavoring |
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2018
- 2018-07-06 CN CN201810734515.2A patent/CN108835600A/en active Pending
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| CN101396087A (en) * | 2008-11-18 | 2009-04-01 | 陈子林 | Noodle with flavoring filler and preparation method thereof |
| CN101822338A (en) * | 2009-03-02 | 2010-09-08 | 戚志鹏 | Aromatic fruity instant noodle |
| CN104000103A (en) * | 2013-02-27 | 2014-08-27 | 董丁丁 | Fruity sweet instant noodles |
| CN103519117A (en) * | 2013-09-26 | 2014-01-22 | 段芝梅 | Composite soup block seasoning capable of decreasing internal heat and relieving cough and preparation method for composite soup block seasoning |
| CN103932164A (en) * | 2014-04-17 | 2014-07-23 | 河南省商业科学研究所有限责任公司 | Sauce bag for instant noodles seasoning |
| CN104905150A (en) * | 2015-05-27 | 2015-09-16 | 安徽成祥面粉有限责任公司 | Loquat and corn instant noodles and production process thereof |
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