CN101791109A - Novel instant noodle condiment sauce - Google Patents
Novel instant noodle condiment sauce Download PDFInfo
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- CN101791109A CN101791109A CN201010131118A CN201010131118A CN101791109A CN 101791109 A CN101791109 A CN 101791109A CN 201010131118 A CN201010131118 A CN 201010131118A CN 201010131118 A CN201010131118 A CN 201010131118A CN 101791109 A CN101791109 A CN 101791109A
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Abstract
The invention discloses a novel instant noodle condiment sauce. The invention is characterized in that the novel instant noodle condiment sauce is mainly prepared from the following components in part by weight: 19.6 to 20.4 parts of edible oil, 98 to 102 parts of common condiment sauce and 47.04 to 48.96 parts of chlorella powder. After adopting the scheme, compared with the prior art, the instant noodle condiment sauce of the invention is added with chlorella. As the lysine content in the chlorella is high, the addition of the chlorella powder in the condiment sauce can solve the problem of low lysine content in the instant noodles, makes the content of various aminoacids tend to be balanced and obviously changes the difficult problem of incomplete nutrition of the original instant noodles.
Description
Technical field
The present invention relates to a kind of instant food, especially a kind of condiment sauce of instant noodles.
Background technology
Instant food with, carry efficient and conveniently, be used as the main accesary foods of temporarily allaying one's hunger by people.Instant noodles generally comprise face cake, condiment powder and condiment sauce, and wherein the composition of condiment sauce is mainly edible oil and various condiment.From the nutrition analysis, the main nutrient composition of instant noodles is carbohydrate and fat, wherein carbohydrate accounts for 55%-65%, fat accounts for 18%-20%, its nutritional characteristic is the energy height, 100 gram instant noodles contain 2000 kilocalories heat, and just can provide 300 kilocalories heat with the common noodles and the steamed bun of weight.But the face cake of instant noodles is generally made by flour and salt buck, methionine and cystine are higher in the flour, and lysine content is lower, and lysine is the necessary amino acid of human body, if long-term insufficiency of intake can be prone to amino acid and take in imbalance, influence healthy.
Summary of the invention
The purpose of this invention is to provide a kind of novel instant noodle condiment sauce that is rich in human body full nutrition composition.
Technical scheme of the present invention is such: a kind of novel instant noodle condiment sauce, mainly made by edible oil, conventional condiment sauce and chlorella powder, the consumption of above-mentioned edible oil, conventional condiment sauce and chlorella powder is respectively 19.6-20.4 weight portion, 98-102 weight portion and 47.04-48.96 weight portion.
Above-mentioned conventional condiment sauce is by red onion, ginger, garlic, thick broad-bean sauce, sweet sauce, white granulated sugar, the seafood extract, dried scallop powder, monosodium glutamate and disodium 5 '-ribonucleotide (I+G) mix, wherein, red onion, ginger, garlic, thick broad-bean sauce, sweet sauce, white granulated sugar, the seafood extract, dried scallop powder, the consumption of monosodium glutamate and disodium 5 '-ribonucleotide (I+G) is respectively the 3.92-4.08 weight portion, 3.92-4.08 weight portion, 1.96-2.04 weight portion, 39.2-40.8 weight portion, 19.6-20.4 weight portion, 5.88-6.12 weight portion, 9.8-10.2 weight portion, 0.98-1.02 weight portion, 11.76-12.24 weight portion and 0.98-1.02 weight portion.
Above-mentioned edible oil is the refining palm oil.
The chlorella content of chlorophyll is the 2000-7000 milligram, and its chlorophyll content is the highest kind of occurring in nature.Chlorophyll molecule structure and haemoglobin molecule structural similarity have very strong absorbing toxin effect, are described as " cleaner " that discharge harmful substance in intestines, kidney, lung, the blood.Chlorophyll and folic acid can keep the concentration of cell and skeletal calcium, make the elderly not because of the quick loss of calcium causes osteoporosis, loss of tooth, can repair impaired gingiva tissue.Eat the children of green vegetables and eat the elderly of green vegetables difficulty for being reluctant, chlorella is the good merchantable brand that replenishes chlorophyll and folic acid nutrition.
Contain natural biotin in the chlorella, using more and more of biotin paid attention to by medical science and nutrition.Biotin participates in the metabolism of carbohydrate, protein and fat, has the premature gray hair of preventing, alopecia, hypopsia, alleviates gout, myalgia, alleviates functions such as eczema, dermatitis allergy.
Chlorella also has precious bioactivator (CGF), and CGF is the active material with biological respinse modification, and its physiological function shows as:, activating human body cells old and feeble for opposing has important function, improves the band oxygen function of the heart, lung; Activated lymphocyte increases the effect of macrophage phagocytic function; The growth of identification and inhibition mutant, the generation of pre-anti-cancer; Increase body's immunological function; The chlorophyll of high concentration synergy can combine with the toxin such as heavy metal, chemical harmful substance accumulated in the intracorporeal organ tissue, and it is excreted; Purify internal milieu, recover the function of detoxification of internal organs such as liver,spleen,kidney; Calm down blood pressure, blood fat, blood glucose value, chronic diseases such as adjuvant therapy of diabetes and cardiovascular and cerebrovascular; Promote the reparation and the wound healing of human body damaged tissue; Improve gastrointestinal function, prevent and treat gastric ulcer, promote Bifidobacterium and lactic acid bacteria breeding in the human body intestinal canal, have the effect of regulating flora, deactivation pathogenic bacteria in the enteron aisle.
After adopting such scheme, instant noodle condiment sauce of the present invention, compared with prior art, in condiment sauce, added chlorella, lysine content height in the chlorella, in instant noodle condiment sauce, add chlorella powder and can solve the low problem of instant noodles lysine content, and various amino acid contents are tended to balance, obviously change the difficult problem of the hypotrophy face of original instant noodles.
The specific embodiment
Embodiment one:
A kind of novel instant noodle condiment sauce of the present invention is mainly made by the conventional condiment sauce of refining palm oil, 100 weight portions of 20 weight portions and the chlorella powder of 48 weight portions.Wherein, conventional condiment sauce is an example with the seafood condiment sauce, is mainly mixed by the red onion of 4 weight portions, the ginger of 4 weight portions, the garlic of 2 weight portions, the thick broad-bean sauce of 40 weight portions, the sweet sauce of 20 weight portions, the white granulated sugar of 6 weight portions, the seafood extract of 10 weight portions, the dried scallop powder of 1 weight portion, the monosodium glutamate of 12 weight portions and the disodium 5 '-ribonucleotide (I+G) of 1 weight portion.
Embodiment two:
A kind of novel instant noodle condiment sauce of the present invention is mainly made by the conventional condiment sauce of refining palm oil, 98 weight portions of 19.6 weight portions and the chlorella powder of 47.04 weight portions.Wherein, conventional condiment sauce is an example with the seafood condiment sauce, is mainly mixed by the red onion of 3.92 weight portions, the ginger of 3.92 weight portions, the garlic of 1.96 weight portions, the thick broad-bean sauce of 39.2 weight portions, the sweet sauce of 19.6 weight portions, the white granulated sugar of 5.88 weight portions, the seafood extract of 9.8 weight portions, the dried scallop powder of 0.98 weight portion, the monosodium glutamate of 11.76 weight portions and the disodium 5 '-ribonucleotide (I+G) of 0.98 weight portion.
Embodiment three:
A kind of novel instant noodle condiment sauce of the present invention is mainly made by the conventional condiment sauce of refining palm oil, 102 weight portions of 20.4 weight portions and the chlorella powder of 48.96 weight portions.Wherein, conventional condiment sauce is an example with the seafood condiment sauce, is mainly mixed by the red onion of 4.08 weight portions, the ginger of 4.08 weight portions, the garlic of 2.04 weight portions, the thick broad-bean sauce of 40.8 weight portions, the sweet sauce of 20.4 weight portions, the white granulated sugar of 6.12 weight portions, the seafood extract of 10.2 weight portions, the dried scallop powder of 1.02 weight portions, the monosodium glutamate of 12.24 weight portions and the disodium 5 '-ribonucleotide (I+G) of 1.02 weight portions.
Claims (3)
1. novel instant noodle condiment sauce, it is characterized in that: mainly made by edible oil, conventional condiment sauce and chlorella powder, the consumption of above-mentioned edible oil, conventional condiment sauce and chlorella powder is respectively 19.6-20.4 weight portion, 98-102 weight portion and 47.04-48.96 weight portion.
2. a kind of novel instant noodle condiment sauce according to claim 1, it is characterized in that: above-mentioned conventional condiment sauce is by red onion, ginger, garlic, thick broad-bean sauce, sweet sauce, white granulated sugar, the seafood extract, dried scallop powder, monosodium glutamate and disodium 5 '-ribonucleotide (I+G) mix, wherein, red onion, ginger, garlic, thick broad-bean sauce, sweet sauce, white granulated sugar, the seafood extract, dried scallop powder, the consumption of monosodium glutamate and disodium 5 '-ribonucleotide is respectively the 3.92-4.08 weight portion, 3.92-4.08 weight portion, 1.96-2.04 weight portion, 39.2-40.8 weight portion, 19.6-20.4 weight portion, 5.88-6.12 weight portion, 9.8-10.2 weight portion, 0.98-1.02 weight portion, 11.76-12.24 weight portion and 0.98-1.02 weight portion.
3. a kind of novel instant noodle condiment sauce according to claim 1 is characterized in that: above-mentioned edible oil is the refining palm oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010131118A CN101791109A (en) | 2010-03-19 | 2010-03-19 | Novel instant noodle condiment sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010131118A CN101791109A (en) | 2010-03-19 | 2010-03-19 | Novel instant noodle condiment sauce |
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| CN101791109A true CN101791109A (en) | 2010-08-04 |
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| CN201010131118A Pending CN101791109A (en) | 2010-03-19 | 2010-03-19 | Novel instant noodle condiment sauce |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293392A (en) * | 2011-09-16 | 2011-12-28 | 福建省泉州市安记食品有限公司 | Compound seasoning powder for stir-frying rice |
| CN103652820A (en) * | 2013-12-04 | 2014-03-26 | 李春燕 | Mung bean paste seasoning sauce for instant noodles |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5428866A (en) * | 1977-08-03 | 1979-03-03 | Zenichi Kawashima | Production of health seasoning made by blending deodorized garlic and vegetable wild rice or chlorella and wheat chloroplast to miso * soy sauce and like |
-
2010
- 2010-03-19 CN CN201010131118A patent/CN101791109A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5428866A (en) * | 1977-08-03 | 1979-03-03 | Zenichi Kawashima | Production of health seasoning made by blending deodorized garlic and vegetable wild rice or chlorella and wheat chloroplast to miso * soy sauce and like |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293392A (en) * | 2011-09-16 | 2011-12-28 | 福建省泉州市安记食品有限公司 | Compound seasoning powder for stir-frying rice |
| CN102293392B (en) * | 2011-09-16 | 2014-08-13 | 安记食品股份有限公司 | Compound seasoning powder for stir-frying rice |
| CN103652820A (en) * | 2013-12-04 | 2014-03-26 | 李春燕 | Mung bean paste seasoning sauce for instant noodles |
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| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100804 |