CN102845705A - Twice-cooked pork seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof - Google Patents
Twice-cooked pork seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof Download PDFInfo
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- CN102845705A CN102845705A CN2012103319467A CN201210331946A CN102845705A CN 102845705 A CN102845705 A CN 102845705A CN 2012103319467 A CN2012103319467 A CN 2012103319467A CN 201210331946 A CN201210331946 A CN 201210331946A CN 102845705 A CN102845705 A CN 102845705A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 55
- 235000013372 meat Nutrition 0.000 claims abstract description 52
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- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 23
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 18
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 18
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Abstract
The invention discloses a twice-cooked pork 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: palm oil, fresh pork, aniseed, flatspine pricklyash, old ginger, green onion, cooking wine, fresh ginger, garlic, fermented soybean, bean paste, meat extract, monosodium glutamate, sugar, edible salt, chili pepper powder, flatspine pricklyash powder, and capsicum red pigment. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar, I+G, maltodextrin, a yeast extract, ginger powder, onion powder, garlic powder, and glucose. The dried vegetable packet comprises the raw materials of: Chinese cabbage, green pepper, green onion, celery, and garlic sprout. The seasoning packet provided by the invention has the advantages of rich fragrance, smooth taste, and reduced cost. With the production method, nutrients are solidified. With processing, effective components can be well reserved.
Description
Technical field
The present invention relates to the flavouring technical field of instant noodles, particularly a kind of Sichuan-style pork seasoning bag and production method thereof that is suitable for instant noodles of not fried miscellaneous cereals.
Background technology
As the saying goes: " bread is the staff of life, and food is take flavor as first ", this also means the status of flavouring in China people diet.Flavouring is not only and is weighed one of whether superior feature of China and foreign countries' delicious food, estimates especially an important symbol of instant noodles quality quality.The now competition of instant noodles has been changed into the quality competition of flavouring by the simple price competition in past, the flavouring characteristic, that aftertaste and aftertaste are arranged will be seized the lion's share in instant noodles market.
The Sichuan-style pork flavouring is the distillation of Sichuan-style pork.Sichuan-style pork is a kind of traditional cuisine of cooking pork in the Chinese Sichuan cuisine, claims to endure again a pot meat.The Sichuan-style pork special taste, the color and luster glow, fertile and oiliness, be one traditional Sichuan cuisine, the status in Sichuan cuisine is very important.Therefore the Sichuan-style pork flavouring also has broad prospects.
Instant noodles of not fried miscellaneous cereals face cake is different from 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 flavouring, 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 object of the invention is to overcome the shortcoming of prior art, provide that a kind of fragrance is denseer, mouthfeel is more mellow and fuller, also reduced simultaneously the Sichuan-style pork seasoning bag and the production method thereof that are suitable for instant noodles of not fried miscellaneous cereals of cost.
Purpose of the present invention is achieved through the following technical solutions: a kind of Sichuan-style pork seasoning bag 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: palm oil 36～38, new meat 12～14, anise 0.1～0.2, Chinese prickly ash 0.2～0.3, old ginger 0.2～0.5, green onion 0.1～0.3, cooking wine 0.2～0.4, fresh ginger 4～6, garlic 4～6, fermented soya bean 4.0～5.0, thick broad-bean sauce 13～14.8, meat extract 3.0～5.0, monosodium glutamate 6～8, sugar 3.0～3.5, salt 5～7, chilli powder 0.5～1, zanthoxylum powder 0.3～0.7, capsicum red pigment 0.1～0.2;
The raw material of described powder bag comprises following component, and the weight ratio of each component is:
Salt 58～62, monosodium glutamate 13～15, white sugar 5～9, I+G 1.2～1.5, maltodextrin 3.0～3.4, dusty yeast 2～3.0, ginger powder 2.1～2.5, onion powder 2.0～2.5, garlic powder 1.8～2.0, glucose 4.0～6.0;
The raw material of described dry vegetalbe bag comprises following component, and the weight ratio of each component is: Chinese cabbage 50～60, green capsicum 15～20, green onion 3.0～4.0, celery 5～15, garlic bolt 10～16.
Described new pork pies are drawn together pig back leg two cuttves and are sat stern meat and three line streaky porks.
A kind of production method that is suitable for the Sichuan-style pork seasoning bag 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 according to the above ratio sauce bag raw material, new meat cleaned, in clear water, add a small amount of kaempferia galamga first, anise, Chinese prickly ash, the old ginger of beating in, boil 3～7min after waiting water to open after, put into about meat moderate heat boiling 12～18min.Add again green onion and cooking wine in the boiling process; Slightly cooling after meat is cooked, it is rectangular to be cut into about 4～6cm, with meat grinder cold cuts is twisted into meat gruel again, add brown tung oil, when being heated to 55～65 ℃, it is fried to put into the cold cuts gruel, constantly stir, little fire continues to be heated to 75～85 ℃ of cold cuts gruels and is deep-fried to little and when yellow, puts into successively ginger, garlic bolt, fermented soya bean etc. fried are overflowed to fragrance, with various sauce, salt, sugar, peppery powder water mixes, add above material, and constantly stir, after stirring, temperature of charge to 105～108 ℃ at last raise, stir 3～7min, close fire, when temperature of charge is cooled to 40 ℃ of left and right sides, add people's monosodium glutamate, capsicum red pigment, meat extract, and stir discharging, weighing, packing;
B, preparation powder bag: take by weighing according to the above ratio powder bag raw material, mix under the aseptic condition, sieve after the stirring, weighing, packing;
C, preparation dry vegetalbe bag: it is wide that the vegetables of wash clean are cut into 1～2cm, and the bar shaped that 3～5cm is long is put and boiled 20～60s in the boiling water, adopt immediately the cooling of cold water shower, after the water drop was most, the baking of van-type stainless steel hot blast dryer was put in sabot, bake out temperature is 60～80 ℃, 10～20min constantly stirs then 65～80 ℃ simultaneously, 1.5～2.5 h, every 10min stirs once, then takes by weighing mixing by above-mentioned percentage by weight, namely gets the dry vegetalbe bag.
The present invention has the following advantages:
1, because the present invention prepares with the meat extract of fresh pork and certain ratio, compare the sauce that single meat extract is prepared in sauce bag fabrication, fragrance is denseer, and mouthfeel is more mellow and fuller, has also reduced simultaneously cost.
2, raw pork will certainly make the nutrient loss such as protein in the pork in the process of rubbing, local flavor and the nutrition degree of finished product after the impact, and pork boils through stewing, and nutritional labeling has been solidified in its musculature sex change, hardening, through processing, can preserve well its useful component again.
3, the present invention is major ingredient by fresh pig hind shank, seasonal fresh vegetables, garlic bolt, ginger, fermented soya bean etc. mainly, take spice powder, salt, sugar, monosodium glutamate etc. as flavor enhancement as auxiliary material, adopt to stew to boil with stir-fry and combine, nutritional labeling in fowl poultry and the fresh vegetables is converted into the amino acids that human body is easy to absorb, carry out on this basis seasoning, produce and have more family oriented, all good Sichuan-style pork flavorings of color; It is few effectively to have improved the condiment for instant noodles vegetables, and the deficiency that fat is high more is conducive to the healthy of people.Condiment of the present invention adopts the proportioning of scientific and precise, and manufacture craft is simple, and production efficiency is high, has greatly improved the quality of instant noodle seasoning bag.
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 Sichuan-style pork seasoning bag 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: palm oil 38, new meat 12, anise 0.15, Chinese prickly ash 0.25, old ginger 0.32, green onion 0.2, cooking wine 0.3, fresh ginger 5, garlic 5, fermented soya bean 4.0, thick broad-bean sauce 14.8, meat extract 3.2, monosodium glutamate 7.8, sugar 3.0, salt 6.2, chilli powder 0.5, zanthoxylum powder 0.5, capsicum red pigment 0.1;
The raw material of described powder bag comprises following component, and the weight ratio of each component is:
Salt 58, monosodium glutamate 13, white sugar 8, I+G 1.5, maltodextrin 3.0, dusty yeast 3.0, ginger powder 2.5, onion powder 2.0, garlic powder 2.0, glucose 6.0;
The raw material of described dry vegetalbe bag comprises following component, and the weight ratio of each component is: Chinese cabbage 50, green capsicum 20, green onion 4.0, celery 10, garlic bolt 16.
Described new pork pies are drawn together pig back leg two cuttves and are sat stern meat and three line streaky porks, and the weight ratio of pig back leg two cuttves seat stern meat and three line streaky porks is 2:1.
A kind of production method that is suitable for the Sichuan-style pork seasoning bag of instant noodles of not fried miscellaneous cereals, it may further comprise the steps:
A, preparation sauce bag: take by weighing according to the above ratio sauce bag raw material, new meat cleaned, in clear water, add kaempferia galamga, anise, Chinese prickly ash, the old ginger of beating in first, boil 5min after waiting water to open after, put into about meat moderate heat boiling 15min.Add again green onion and cooking wine in the boiling process; Slightly cooling after meat is cooked, it is rectangular to be cut into about 4cm, with meat grinder cold cuts is twisted into meat gruel again, add brown tung oil, when being heated to 60 ℃, it is fried to put into the cold cuts gruel, constantly stir, little fire continues to be heated to 80 ℃ of cold cuts gruels and is deep-fried to little and when yellow, puts into successively the fresh ginger end of cutting, the garlic end, fermented soya bean, thick broad-bean sauce, sugar, salt fried is overflowed to fragrance, the chilli powder water is mixed, add in the above-mentioned material, and constantly stir, after stirring, temperature of charge to 105 ℃ at last raises, stir 5min, close fire, when temperature of charge is cooled to 40 ℃ of left and right sides, add people's monosodium glutamate, zanthoxylum powder, capsicum red pigment, meat extract, and stir discharging, weighing, packing;
B, preparation powder bag: take by weighing according to the above ratio powder bag raw material, mix under the aseptic condition, sieve after the stirring, weighing, packing;
C, preparation dry vegetalbe bag: it is wide that the vegetables of wash clean are cut into 2cm, and the bar shaped that 4m is long is put and boiled 60s in the boiling water, adopt immediately the cooling of cold water shower, after the water drop was most, the baking of van-type stainless steel hot blast dryer was put in sabot, bake out temperature is 80 ℃, 15min constantly stirs then 65 ℃ simultaneously, 2 h, every 10min stirs once, then takes by weighing mixing by above-mentioned percentage by weight, namely gets the dry vegetalbe bag.
Embodiment 2:
A kind of Sichuan-style pork seasoning bag 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: palm oil 36, new meat 14, anise 0.1, Chinese prickly ash 0.2, old ginger 0.2, green onion 0.1, cooking wine 0.2, fresh ginger 4, garlic 4, fermented soya bean 5.0, thick broad-bean sauce 13, meat extract 3, monosodium glutamate 6, sugar 3.5, salt 5, chilli powder 1, zanthoxylum powder 0.3, capsicum red pigment 0.2;
The raw material of described powder bag comprises following component, and the weight ratio of each component is:
Salt 62, monosodium glutamate 15, white sugar 5, I+G 1.2, maltodextrin 3.4, dusty yeast 2, ginger powder 2.1, onion powder 2.5, garlic powder 1.8, glucose 4.0;
The raw material of described dry vegetalbe bag comprises following component, and the weight ratio of each component is: Chinese cabbage 60, green capsicum 15, green onion 3.0, celery 5, garlic bolt 10.
Described new pork pies are drawn together pig back leg two cuttves and are sat stern meat and three line streaky porks, and the weight ratio of pig back leg two cuttves seat stern meat and three line streaky porks is 2:1.
A kind of production method that is suitable for the Sichuan-style pork seasoning bag of instant noodles of not fried miscellaneous cereals, it may further comprise the steps:
A, preparation sauce bag: take by weighing according to the above ratio sauce bag raw material, new meat cleaned, in clear water, add kaempferia galamga, anise, Chinese prickly ash, the old ginger of beating in first, boil 3min after waiting water to open after, put into about meat moderate heat boiling 12min.Add again green onion and cooking wine in the boiling process; Slightly cooling after meat is cooked, it is rectangular to be cut into about 6cm, with meat grinder cold cuts is twisted into meat gruel again, add brown tung oil, when being heated to 55 ℃, it is fried to put into the cold cuts gruel, constantly stir, little fire continues to be heated to 75 ℃ of cold cuts gruels and is deep-fried to little and when yellow, puts into successively the fresh ginger end of cutting, the garlic end, fermented soya bean, thick broad-bean sauce, sugar, salt fried is overflowed to fragrance, the chilli powder water is mixed, add in the above-mentioned material, and constantly stir, after stirring, temperature of charge to 108 ℃ at last raises, stir 3min, close fire, when temperature of charge is cooled to 40 ℃ of left and right sides, add people's monosodium glutamate, zanthoxylum powder, capsicum red pigment, meat extract, and stir discharging, weighing, packing;
B, preparation powder bag: take by weighing according to the above ratio powder bag raw material, mix under the aseptic condition, sieve after the stirring, weighing, packing;
C, preparation dry vegetalbe bag: it is wide that the vegetables of wash clean are cut into 1cm, and the bar shaped that 3m is long is put and boiled 20s in the boiling water, adopt immediately the cooling of cold water shower, after the water drop was most, the baking of van-type stainless steel hot blast dryer was put in sabot, bake out temperature is 60 ℃, 10min constantly stirs then 80 ℃ simultaneously, 1.5h, every 10min stirs once, then takes by weighing mixing by above-mentioned percentage by weight, namely gets the dry vegetalbe bag.
Embodiment 3:
A kind of Sichuan-style pork seasoning bag 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: palm oil 37, new meat 13, anise 0.2, Chinese prickly ash 0.3, old ginger 0.5, green onion 0.3, cooking wine 0.4, fresh ginger 6, garlic 6, fermented soya bean 4.5, thick broad-bean sauce 14, meat extract 5, monosodium glutamate 8, sugar 3.2, salt 7, chilli powder 0.8, zanthoxylum powder 0.7, capsicum red pigment 0.15;
The raw material of described powder bag comprises following component, and the weight ratio of each component is:
Salt 60, monosodium glutamate 14, white sugar 9, I+G 1.3, maltodextrin 3.2, dusty yeast 2.5, ginger powder 2.2, onion powder 2.3, garlic powder 1.9, glucose 5.0;
The raw material of described dry vegetalbe bag comprises following component, and the weight ratio of each component is: Chinese cabbage 55, green capsicum 18, green onion 3.5, celery 15, garlic bolt 14.
Described new pork pies are drawn together pig back leg two cuttves and are sat stern meat and three line streaky porks, and the weight ratio of pig back leg two cuttves seat stern meat and three line streaky porks is 2:1.
A kind of production method that is suitable for the Sichuan-style pork seasoning bag of instant noodles of not fried miscellaneous cereals, it may further comprise the steps:
A, preparation sauce bag: take by weighing according to the above ratio sauce bag raw material, new meat cleaned, in clear water, add kaempferia galamga, anise, Chinese prickly ash, the old ginger of beating in first, boil 7min after waiting water to open after, put into about meat moderate heat boiling 18min.Add again green onion and cooking wine in the boiling process; Slightly cooling after meat is cooked, it is rectangular to be cut into about 5cm, with meat grinder cold cuts is twisted into meat gruel again, add brown tung oil, when being heated to 65 ℃, it is fried to put into the cold cuts gruel, constantly stir, little fire continues to be heated to 85 ℃ of cold cuts gruels and is deep-fried to little and when yellow, puts into successively the fresh ginger end of cutting, the garlic end, fermented soya bean, thick broad-bean sauce, sugar, salt fried is overflowed to fragrance, the chilli powder water is mixed, add in the above-mentioned material, and constantly stir, after stirring, temperature of charge to 107 ℃ at last raises, stir 7min, close fire, when temperature of charge is cooled to 40 ℃ of left and right sides, add people's monosodium glutamate, zanthoxylum powder, capsicum red pigment, meat extract, and stir discharging, weighing, packing;
B, preparation powder bag: take by weighing according to the above ratio powder bag raw material, mix under the aseptic condition, sieve after the stirring, weighing, packing;
C, preparation dry vegetalbe bag: it is wide that the vegetables of wash clean are cut into 2cm, and the bar shaped that 5m is long is put and boiled 50s in the boiling water, adopt immediately the cooling of cold water shower, after the water drop was most, the baking of van-type stainless steel hot blast dryer was put in sabot, bake out temperature is 70 ℃, 20min constantly stirs then 70 ℃ simultaneously, 2 .5h, every 10min stirs once, then takes by weighing mixing by above-mentioned percentage by weight, namely gets the dry vegetalbe bag.
Claims (4)
1. Sichuan-style pork seasoning bag 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,
The raw material of described sauce bag comprises following component, and the weight ratio of each component is: palm oil 36～38, new meat 12～14, anise 0.1～0.2, Chinese prickly ash 0.2～0.3, old ginger 0.2～0.5, green onion 0.1～0.3, cooking wine 0.2～0.4, fresh ginger 4～6, garlic 4～6, fermented soya bean 4.0～5.0, thick broad-bean sauce 13～14.8, meat extract 3.0～5.0, monosodium glutamate 6～8, sugar 3.0～3.5, salt 5～7, chilli powder 0.5～1, zanthoxylum powder 0.3～0.7, capsicum red pigment 0.1～0.2;
The raw material of described powder bag comprises following component, and the weight ratio of each component is:
Salt 58～62, monosodium glutamate 13～15, white sugar 5～9, I+G 1.2～1.5, maltodextrin 3.0～3.4, dusty yeast 2～3.0, ginger powder 2.1～2.5, onion powder 2.0～2.5, garlic powder 1.8～2.0, glucose 4.0～6.0;
The raw material of described dry vegetalbe bag comprises following component, and the weight ratio of each component is: Chinese cabbage 50～60, green capsicum 15～20, green onion 3.0～4.0, celery 5～15, garlic bolt 10～16.
2. a kind of Sichuan-style pork seasoning bag that is suitable for instant noodles of not fried miscellaneous cereals according to claim 1 is characterized in that: described new pork pies are drawn together pig back leg two cuttves and are sat stern meat and three line streaky porks.
3. a kind of production method that is suitable for the Sichuan-style pork seasoning bag of instant noodles of not fried miscellaneous cereals as claimed in claim 1, it is characterized in that: it may further comprise the steps:
A, preparation sauce bag: take by weighing according to the above ratio sauce bag raw material, new meat cleaned, in clear water, add a small amount of kaempferia galamga first, anise, Chinese prickly ash, the old ginger of beating in, boil 3～7min after waiting water to open after, put into about meat moderate heat boiling 12～18min.
4. add again green onion and cooking wine in the boiling process; Slightly cooling after meat is cooked, it is rectangular to be cut into about 4～6cm, with meat grinder cold cuts is twisted into meat gruel again, add brown tung oil, when being heated to 55～65 ℃, it is fried to put into the cold cuts gruel, constantly stir, little fire continues to be heated to 75～85 ℃ of cold cuts gruels and is deep-fried to little and when yellow, puts into successively ginger, garlic bolt, fermented soya bean etc. fried are overflowed to fragrance, with various sauce, salt, sugar, peppery powder water mixes, add above material, and constantly stir, after stirring, temperature of charge to 105～108 ℃ at last raise, stir 3～7min, close fire, when temperature of charge is cooled to 40 ℃ of left and right sides, add people's monosodium glutamate, capsicum red pigment, meat extract, and stir discharging, weighing, packing;
B, preparation powder bag: take by weighing according to the above ratio powder bag raw material, mix under the aseptic condition, sieve after the stirring, weighing, packing;
C, preparation dry vegetalbe bag: it is wide that the vegetables of wash clean are cut into 1～2cm, and the bar shaped that 3～5cm is long is put and boiled 20～60s in the boiling water, adopt immediately the cooling of cold water shower, after the water drop was most, the baking of van-type stainless steel hot blast dryer was put in sabot, bake out temperature is 60～80 ℃, 10～20min constantly stirs then 65～80 ℃ simultaneously, 1.5～2.5 h, every 10min stirs once, then takes by weighing mixing by above-mentioned percentage by weight, namely gets the dry vegetalbe bag.
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Cited By (5)
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| CN105231299A (en) * | 2015-10-10 | 2016-01-13 | 桂林市味美园餐饮管理有限公司 | Preparation method of twice-cooked pork |
| CN105614353A (en) * | 2014-11-26 | 2016-06-01 | 重庆周君记火锅食品有限公司 | Double cooked pork slice seasoning and preparation method thereof |
| CN106107555A (en) * | 2016-06-24 | 2016-11-16 | 贵州梵净山农业高科技股份有限公司 | A kind of industrialization makes the method for Sichuan-style pork |
| CN106579314A (en) * | 2016-12-08 | 2017-04-26 | 西北民族大学 | Formula of concentrated yak bone soup instant noodle sauce and preparation method thereof |
| CN107518368A (en) * | 2017-09-01 | 2017-12-29 | 成都珪食品开发股份有限公司 | A kind of dry pot flavor meat extract and its formula, preparation method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614353A (en) * | 2014-11-26 | 2016-06-01 | 重庆周君记火锅食品有限公司 | Double cooked pork slice seasoning and preparation method thereof |
| CN105231299A (en) * | 2015-10-10 | 2016-01-13 | 桂林市味美园餐饮管理有限公司 | Preparation method of twice-cooked pork |
| CN106107555A (en) * | 2016-06-24 | 2016-11-16 | 贵州梵净山农业高科技股份有限公司 | A kind of industrialization makes the method for Sichuan-style pork |
| CN106579314A (en) * | 2016-12-08 | 2017-04-26 | 西北民族大学 | Formula of concentrated yak bone soup instant noodle sauce and preparation method thereof |
| CN107518368A (en) * | 2017-09-01 | 2017-12-29 | 成都珪食品开发股份有限公司 | A kind of dry pot flavor meat extract and its formula, preparation method |
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