CN102845704B - Crispy minced meat seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof - Google Patents

Crispy minced meat seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof Download PDF

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Publication number
CN102845704B
CN102845704B CN2012103319433A CN201210331943A CN102845704B CN 102845704 B CN102845704 B CN 102845704B CN 2012103319433 A CN2012103319433 A CN 2012103319433A CN 201210331943 A CN201210331943 A CN 201210331943A CN 102845704 B CN102845704 B CN 102845704B
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bag
sauce
powder
packet
component
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CN102845704A (en
Inventor
严俊波
康建平
林小川
任元元
陈蓉
褚翠蓉
谢文渊
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SICHUAN JIUJIUAI FOOD CO Ltd
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SICHUAN JIUJIUAI FOOD CO Ltd
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Abstract

The invention discloses a crispy minced meat seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, a powder packet, and a dried vegetable packet. The sauce packet comprises the raw materials of: minced pork, cooking wine, brown sugar, sweet sauce, bean paste, edible salt, monosodium glutamate, pepper powder, bruised ginger, bruised garlic, capsicum frutescens, I+G, creamer, and soy sauce. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar, I+G, creamer, a yeast extract, and turmeric powder. The dried vegetable packet comprises the raw materials of: Chinese cabbage, carrot, and green onion. The seasoning packet provided by the invention has the advantages that: with the packet, healthy food requirement is satisfied, multiple requirements of people are satisfied, the production method is simple and is easy to command, the technology is mature, and the method provided by the invention is suitable for popularization.

Description

A kind of crisp seasoning bag and production method thereof of continuing that is suitable for instant noodles of not fried miscellaneous cereals
Technical field
The present invention relates to the flavouring technical field of instant noodles, particularly a kind of crisp seasoning bag and production method thereof of continuing that is suitable for instant noodles of not fried miscellaneous cereals.
Background technology
The river crisp smell of urine of distinguishing the flavor of is with a long history, is one of the condiment of the indispensability of Sichuan noodles, has unique Sichuan lacol flavor, is loved by the people.Be different from common meat minced or diced meat to be added to noodles or other food before serving, crisp shy meat cubelets are burnt and do not stick with paste, and color and luster is deep yellow, and is not only crisp but also crisp, chews profusely crisp and fragrant.
Instant noodles of not fried miscellaneous cereals face cake is different with processing technology because of its raw material, prepared cake consolidation, strength road, and it is loose not resemble the frying surface cake quality, is easy to adsorb the seasoning seasoning matter, presents the style of product.Therefore, when the seasoning made from fried instant noodle seasoning bag processing technology, prescription wraps in for the seasoning of instant noodles of not fried miscellaneous cereals face cake, often the soup flavor still can, face is tasteless, can't satisfy consumer's eating requirements.
Summary of the invention
The objective of the invention is to overcome the shortcoming of prior art, a kind of needs that meet healthy food are provided, satisfy crisp seasoning bag and the production method thereof of continuing that is suitable for instant noodles of not fried miscellaneous cereals of the multi-faceted demand of people.
Purpose of the present invention is achieved through the following technical solutions: a kind of crisp seasoning bag that continues that is suitable for instant noodles of not fried miscellaneous cereals, and it comprises sauce bag, powder bag and dry vegetalbe bag, the raw material of described sauce bag comprises following component, and the weight ratio of each component is:
Porkburger 40~60,
Cooking wine 3~5,
Brown sugar 2~3,
Sweet fermented flour sauce 1~3,
Thick broad-bean sauce 5~10,
Salt 5~10,
Monosodium glutamate 2~4,
Pepper powder 1~2,
Bruised ginger 3~5,
Garlic end 3~5,
Hot millet 5~20,
I+G 0.5~1,
Vegetable fat powder 1~2,
Soy sauce 1~3;
The raw material of described powder bag comprises following component, and the weight ratio of each component is:
Salt 50~60,
Monosodium glutamate 20~30,
White sugar 5~10,
I+G 3~4,
Vegetable fat powder 3~5,
Yeast extract 3~8,
Curcuma powder 1~3;
Described dry vegetalbe bag comprises following component, and the weight ratio of each component is:
Chinese cabbage 50~60,
Carrot 20~30,
Green onion 10~20.
A kind of production method that is suitable for the crisp seasoning bag that continues of instant noodles of not fried miscellaneous cereals, it is characterized in that: it may further comprise the steps:
A, preparation sauce bag: take by weighing sauce bag raw material according to the above ratio, pork is twisted into three fertile seven thin minced meat, put into the pig Minced Steak when pot is not warm, the control of frying pan temperature is at 80~90 ℃, little fire stir-fries, and cooks behind 1~2min into cooking wine, soy sauce, adds bruised ginger, garlic end, hot millet, thick broad-bean sauce; Behind 8~10min, when beginning to tell oil slightly, minced meat adds brown sugar, sweet fermented flour sauce; Fry even taking the dish out of the pot with salt, monosodium glutamate, pepper powder, vegetable fat powder, I+G behind 1~2min, packing namely gets the sauce bag in the time of 45 ℃;
B, preparation powder bag: take by weighing powder bag raw material according to the above ratio, mix under the aseptic condition, be distributed into bag, make the powder bag;
C, preparation dry vegetalbe bag: Chinese cabbage, carrot, green onion are cleaned chopping respectively; Adopt fast dewatering, 60~70 ℃ of bake out temperatures, time 8~10h; Take by weighing mixing by above-mentioned percentage by weight, namely get the dry vegetalbe bag.
The present invention has the following advantages:
1, because the crisp shy seasoning bag of the present invention belongs to low oil product, additionally do not add grease in the process, adopt the oil of medium and small torch porkburger the inside fat meat fully to boil out, fatty energy is lower, meets the needs of 21 century healthy food.
2, because the present invention has passed on traditional-handwork and makes elite technology in the crisp smell of urine, by the control of frying pan temperature, make crisp shy meat cubelets burnt and do not stick with paste, color and luster is deep yellow, and is not only crisp but also crisp, chews profusely crisp and fragrant, enjoys endless aftertastes.
3, adopt modern science and technology with traditional river crisp shy seasoning bag suitability for industrialized production of distinguishing the flavor of, dug seasoning bag new varieties, satisfy the multi-faceted demand of people.
4, the inventive method is simple, and technical maturity is easy to grasp control, is convenient to promote.
The specific embodiment
The present invention will be further described below in conjunction with embodiment, and protection scope of the present invention is not limited to the following stated:
Embodiment 1:
A kind of crisp seasoning bag that continues that is suitable for instant noodles of not fried miscellaneous cereals, it comprises sauce bag, powder bag and dry vegetalbe bag, the raw material of described sauce bag comprises following component, and the weight ratio of each component is:
Porkburger 40,
Cooking wine 3,
Brown sugar 2,
Sweet fermented flour sauce 2,
Thick broad-bean sauce 7,
Salt 10,
Monosodium glutamate 3,
Pepper powder 2,
Bruised ginger 5,
Garlic end 5,
Hot millet 15,
I+G 1,
Vegetable fat powder 2,
Soy sauce 3;
The raw material of described powder bag comprises following component, and the weight ratio of each component is:
Salt 50,
Monosodium glutamate 25,
White sugar 8,
I+G 3,
Vegetable fat powder 3,
Yeast extract 8,
Curcuma powder 3;
Described dry vegetalbe bag comprises following component, and the weight ratio of each component is:
Chinese cabbage 60,
Carrot 20,
Green onion 20.
A kind of production method that is suitable for the crisp seasoning bag that continues of instant noodles of not fried miscellaneous cereals, it is characterized in that: it may further comprise the steps:
A, preparation sauce bag: take by weighing sauce bag raw material according to the above ratio, pork is twisted into three fertile seven thin minced meat, put into the pig Minced Steak when pot is not warm, the control of frying pan temperature is at 80 ℃, little fire stir-fries, and cooks behind the 1min into cooking wine, soy sauce, adds bruised ginger, garlic end, hot millet, thick broad-bean sauce; Behind the 10min, when beginning to tell oil slightly, minced meat adds brown sugar, sweet fermented flour sauce; Fry even taking the dish out of the pot with salt, monosodium glutamate, pepper powder, vegetable fat powder, I+G behind the 1min, packing namely gets the sauce bag in the time of 45 ℃;
B, preparation powder bag: take by weighing powder bag raw material according to the above ratio, mix under the aseptic condition, be distributed into bag, make the powder bag;
C, preparation dry vegetalbe bag: Chinese cabbage, carrot, green onion are cleaned chopping respectively; Adopt fast dewatering, 60 ℃ of bake out temperatures, time 10h; Take by weighing mixing by above-mentioned percentage by weight, namely get the dry vegetalbe bag.
Embodiment 2:
A kind of crisp seasoning bag that continues that is suitable for instant noodles of not fried miscellaneous cereals, it comprises sauce bag, powder bag and dry vegetalbe bag, the raw material of described sauce bag comprises following component, and the weight ratio of each component is:
Porkburger 50,
Cooking wine 4,
Brown sugar 2,
Sweet fermented flour sauce 3,
Thick broad-bean sauce 10,
Salt 8,
Monosodium glutamate 2,
Pepper powder 1,
Bruised ginger 4,
Garlic end 4,
Hot millet 20,
I+G 0.5,
Vegetable fat powder 1,
Soy sauce 1.5;
The raw material of described powder bag comprises following component, and the weight ratio of each component is:
Salt 60,
Monosodium glutamate 20,
White sugar 10,
I+G 3,
Vegetable fat powder 4,
Yeast extract 5,
Curcuma powder 2;
Described dry vegetalbe bag comprises following component, and the weight ratio of each component is:
Chinese cabbage 55,
Carrot 25,
Green onion 15.
A kind of production method that is suitable for the crisp seasoning bag that continues of instant noodles of not fried miscellaneous cereals, it is characterized in that: it may further comprise the steps:
A, preparation sauce bag: take by weighing sauce bag raw material according to the above ratio, pork is twisted into three fertile seven thin minced meat, put into the pig Minced Steak when pot is not warm, the control of frying pan temperature is at 80 ℃, little fire stir-fries, and cooks behind the 2min into cooking wine, soy sauce, adds bruised ginger, garlic end, hot millet, thick broad-bean sauce; Behind the 9min, when beginning to tell oil slightly, minced meat adds brown sugar, sweet fermented flour sauce; Fry even taking the dish out of the pot with salt, monosodium glutamate, pepper powder, vegetable fat powder, I+G behind the 1min, packing namely gets the sauce bag in the time of 45 ℃;
B, preparation powder bag: take by weighing powder bag raw material according to the above ratio, mix under the aseptic condition, be distributed into bag, make the powder bag;
C, preparation dry vegetalbe bag: Chinese cabbage, carrot, green onion are cleaned chopping respectively; Adopt fast dewatering, 70 ℃ of bake out temperatures, time 8.5h; Take by weighing mixing by above-mentioned percentage by weight, namely get the dry vegetalbe bag.
Embodiment 3:
A kind of crisp seasoning bag that continues that is suitable for instant noodles of not fried miscellaneous cereals, it comprises sauce bag, powder bag and dry vegetalbe bag, the raw material of described sauce bag comprises following component, and the weight ratio of each component is:
Porkburger 60,
Cooking wine 5,
Brown sugar 3,
Sweet fermented flour sauce 1,
Thick broad-bean sauce 5,
Salt 5,
Monosodium glutamate 4,
Pepper powder 1,
Bruised ginger 3,
Garlic end 3,
Hot millet 5,
I+G 1,
Vegetable fat powder 1,
Soy sauce 1;
The raw material of described powder bag comprises following component, and the weight ratio of each component is:
Salt 55,
Monosodium glutamate 30,
White sugar 5,
I+G 4,
Vegetable fat powder 5,
Yeast extract 3,
Curcuma powder 1;
Described dry vegetalbe bag comprises following component, and the weight ratio of each component is:
Chinese cabbage 50,
Carrot 30,
Green onion 10.
A kind of production method that is suitable for the crisp seasoning bag that continues of instant noodles of not fried miscellaneous cereals, it is characterized in that: it may further comprise the steps:
A, preparation sauce bag: take by weighing sauce bag raw material according to the above ratio, pork is twisted into three fertile seven thin minced meat, put into the pig Minced Steak when pot is not warm, the control of frying pan temperature is at 90 ℃, little fire stir-fries, and cooks behind the 1min into cooking wine, soy sauce, adds bruised ginger, garlic end, hot millet, thick broad-bean sauce; Behind the 8min, when beginning to tell oil slightly, minced meat adds brown sugar, sweet fermented flour sauce; Fry even taking the dish out of the pot with salt, monosodium glutamate, pepper powder, vegetable fat powder, I+G behind the 2min, packing namely gets the sauce bag in the time of 45 ℃;
B, preparation powder bag: take by weighing powder bag raw material according to the above ratio, mix under the aseptic condition, be distributed into bag, make the powder bag;
C, preparation dry vegetalbe bag: Chinese cabbage, carrot, green onion are cleaned chopping respectively; Adopt fast dewatering, 65 ℃ of bake out temperatures, time 8h; Take by weighing mixing by above-mentioned percentage by weight, namely get the dry vegetalbe bag.

Claims (1)

1. crisp seasoning bag that continues that is suitable for instant noodles of not fried miscellaneous cereals, it is characterized in that: it comprises sauce bag, powder bag and dry vegetalbe bag, and the raw material of described sauce bag comprises following component, and the weight ratio of each component is:
Porkburger 40~60,
Cooking wine 3~5,
Brown sugar 2~3,
Sweet fermented flour sauce 1~3,
Thick broad-bean sauce 5~10,
Salt 5~10,
Monosodium glutamate 2~4,
Pepper powder 1~2,
Bruised ginger 3~5,
Garlic end 3~5,
Hot millet 5~20,
I+G 0.5~1,
Vegetable fat powder 1~2,
Soy sauce 1~3;
The raw material of described powder bag comprises following component, and the weight ratio of each component is:
Salt 50~60,
Monosodium glutamate 20~30,
White sugar 5~10,
I+G 3~4,
Vegetable fat powder 3~5,
Yeast extract 3~8,
Curcuma powder 1~3;
Described dry vegetalbe bag comprises following component, and the weight ratio of each component is:
Chinese cabbage 50~60,
Carrot 20~30,
Green onion 10~20;
Described a kind of production method that is suitable for the crisp seasoning bag that continues of instant noodles of not fried miscellaneous cereals, it may further comprise the steps:
A, preparation sauce bag: take by weighing sauce bag raw material according to the above ratio, pork is twisted into three fertile seven thin minced meat, put into the pig Minced Steak when pot is not warm, the control of frying pan temperature is at 80~90 ℃, little fire stir-fries, and cooks behind 1~2min into cooking wine, soy sauce, adds bruised ginger, garlic end, hot millet, thick broad-bean sauce; Behind 8~10min, when beginning to tell oil slightly, minced meat adds brown sugar, sweet fermented flour sauce; Fry even taking the dish out of the pot with salt, monosodium glutamate, pepper powder, vegetable fat powder, I+G behind 1~2min, packing namely gets the sauce bag in the time of 45 ℃;
B, preparation powder bag: take by weighing powder bag raw material according to the above ratio, mix under the aseptic condition, be distributed into bag, make the powder bag;
C, preparation dry vegetalbe bag: Chinese cabbage, carrot, green onion are cleaned chopping respectively; Adopt fast dewatering, 60~70 ℃ of bake out temperatures, time 8~10h; Take by weighing mixing by above-mentioned percentage by weight, namely get the dry vegetalbe bag.
CN2012103319433A 2012-09-11 2012-09-11 Crispy minced meat seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof Active CN102845704B (en)

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CN101336683B (en) * 2008-08-07 2010-11-03 郝青林 Dandan instant noodle
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Denomination of invention: Crispy minced meat seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof

Effective date of registration: 20160826

Granted publication date: 20130814

Pledgee: China Huarong Asset Management Limited by Share Ltd Sichuan branch

Pledgor: Sichuan Jiujiuai Food Co., Ltd.

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