CN102845729B - Brine sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof - Google Patents
Brine sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof Download PDFInfo
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- CN102845729B CN102845729B CN2012103319429A CN201210331942A CN102845729B CN 102845729 B CN102845729 B CN 102845729B CN 2012103319429 A CN2012103319429 A CN 2012103319429A CN 201210331942 A CN201210331942 A CN 201210331942A CN 102845729 B CN102845729 B CN 102845729B
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- 238000004519 manufacturing process Methods 0.000 title abstract description 10
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Abstract
The invention discloses a brine sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: beef, salad oil, butter, palm oil, white sugar, water, old ginger, green onion, garlic, star anise, cumin, fructus amomi, tsao-ko amomum fruit, dried tangerine peel, cinnamon, licorice, white buckle, rose pelargonium herb, angelica archang lica, kaempferiae, flatspine pricklyash, clove, whitefruit amomum fruit, edible salt, monosodium glutamate, I+G, ethyl maltol, maltodextrin, a yeast extract, HVP, a beef extract paste, and thermal reaction beef powder. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar,I+G, HVP, black pepper powder, creamer, yeast extract, beef powder, and turmeric powder. A dried vegetable packet comprises the raw materials of: Chinese cabbage, carrot, green onion, and caraway. The seasoning packet provided by the invention has the advantages of distinctive flavor, rich fragrance, and delicious taste. 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
Technical field
The present invention relates to relate to the flavouring technical field of instant noodles, particularly a kind of sauce halogen seasoning bag and production method thereof that is suitable for instant noodles of not fried miscellaneous cereals.
Background technology
Beef has tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, the effect of the breath wind that reduces phlegm, the saliva that quenches the thirst, and the sauce Spiced beef is as a kind of traditional sauce spiced and stewed food, and characteristics such as, unique flavor nutritious with it, delicious flavour extremely consumer are liked.
Instant noodles are because of its convenience, practicality, reliability, become more welcome instant food in people's daily life, along with the raising day by day of living standard and the transformation of life style, the continuous progress of nutrition science, the consciousness of five cereals security personnel health strengthens day by day, the instant noodles of not fried miscellaneous cereals of " health; convenient; nutrition; safety " is in great demand day by day, non-fried instant noodle is higher than fried instant noodle to the dependence of seasoning bag taste, though having carried out very big effort, people adjust, a little less than but the instant noodles of not fried miscellaneous cereals sauce bag of Xiao Shouing mostly exists nature kitchen wind transmission sense of taste in the market, characteristics such as appetite sense in kind intuitively is not strong.
Summary of the invention
The objective of the invention is to overcome the shortcoming of prior art, a kind of local flavor distinctness is provided, gives off a strong fragrance, the sauce halogen seasoning bag and the production method thereof that are suitable for instant noodles of not fried miscellaneous cereals of delicious flavour.
Purpose of the present invention is achieved through the following technical solutions: a kind of sauce halogen seasoning bag that is suitable for instant noodles of not fried miscellaneous cereals, and it comprises sauce bag and powder bag, the raw material of described sauce bag comprises following component, and the weight ratio of each component is:
Beef 10～30, salad oil 2～6, butter 1～2, palm oil 3～8, white sugar 3～6, water 50～70, old ginger 1～2, green onion 1～3, garlic 0.5～1, anistree 0.2～0.4, fennel seeds 0.1～0.3, fructus amomi 0.1～0.15, tsaoko 0.1～0.2, dried orange peel 0.1～0.3, cassia bark 0.1～0.3, Radix Glycyrrhizae 0.1～0.15, white button 0.1～0.2, spiceleaf 0.1～0.2, the root of Dahurain angelica 0.08～0.1, three how 0.1～0.15, Chinese prickly ash 0.1～0.3, cloves 0.1～0.2, cardamom 0.08～0.1, salt 5～8, monosodium glutamate 3～5, I+G0.01～0.03, ethyl maltol 0.02～0.03, maltodextrin 4～8, yeast extract 0.2～0.3, HVP0.1～0.2, beef paste essence 0.3～0.6, thermal response powdered beef 0.3～0.6;
The raw material of described powder bag comprises following component, and the weight ratio of each component is:
Salt 40～60, monosodium glutamate 20～30, white sugar 8～15, I+G1～2, HVP2～5, black pepper 2～4, vegetable fat powder 2～5, yeast extract 3～5, powdered beef 2～5, 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, caraway 10～20.
A kind of production method that is suitable for the sauce halogen seasoning bag 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, beef is rubbed into beef granules, the boiling water pot that beef granules is put into 100 ℃ boils 5～10min, putting into clear water after the meat grain pulled out soaks rinsing and washs, clean the blood foam, 1～2 of beef granules weight dark soy sauce and 5～10 rice wine were pickled 1～1.5h after adding was precooked, and is standby;
White sugar, salad oil, butter, palm oil are together gone into pot, fry when being peony with little fire, mix water and stir evenly, become fried sugar, clean spice in the loose gauze bag of packing into and tighten sack with cord and put into; Ginger is cleaned and claps broken, in that green onion is cleaned is tying-in, the garlic peeling is packed into after cleaning another loose gauze bag and tighten sack with cord and put into, add the beef granules after pickling, front-end temperature control is 110 ℃～121 ℃ infusions, time 15～20min, 100 ℃～110 ℃ of back segment temperature, time 20～30min.Stew in soy sauce finishes and adds salt, monosodium glutamate, I+G, yeast extract, HVP, ethyl maltol, maltodextrin, after stirring, stops heating and cooling, and sauce body temperature degree adds beef paste essence, thermal response powdered beef for 80 ℃, and 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, takes the temperature section technology owing to the beef stew in soy sauce stage of the present invention, leading portion high temperature boils beef, back segment low temperature makes the sauce thick gravy remain on slight boiling condition, in the loss of nutritive components, flavouring in the spices is increased the flavor composition fully extract and invade in the beef in reducing beef.This technology makes that sauce Spiced beef seasoning bag flavor characteristic is more distinct, fragrance is more strong, taste is more delicious.
2, the present invention has passed on traditional-handwork and has made elite technology in the sauce Spiced beef when large-scale industrialization is produced, makes sauce Spiced beef seasoning bag production standardization, standardization, industrialization, ecology.
3, 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 sauce halogen seasoning bag that is suitable for instant noodles of not fried miscellaneous cereals, it comprises sauce bag and powder bag, the raw material of described sauce bag comprises following component, and the weight ratio of each component is:
Beef 10, salad oil 2, butter 1, palm oil 3, white sugar 3, water 62, old ginger 1, green onion 1, garlic 0.5, anistree 03, fennel seeds 0.15, fructus amomi 0.1, tsaoko 0.1, dried orange peel 0.2, cassia bark 0.2, Radix Glycyrrhizae 0.1, buckle 0.1 in vain, spiceleaf 0.1, the root of Dahurain angelica 0.08, three how 0.15, Chinese prickly ash 0.1, cloves 0.1, cardamom 0.08, salt 5, monosodium glutamate 3, I+G0.02, ethyl maltol 0.02, maltodextrin 5, yeast extract 0.3, HVP0.2, beef paste essence 0.6, thermal response powdered beef 0.5.
The raw material of described powder bag comprises following component, and the weight ratio of each component is:
Salt 48, monosodium glutamate 22, white sugar 8, I+G2, HVP2, black pepper 4, vegetable fat powder 4, yeast extract 3, powdered beef 5, curcuma powder 2,
Described dry vegetalbe bag comprises following component, and the weight ratio of each component is:
Chinese cabbage 50, carrot 20, green onion 10, caraway 20.
A kind of production method that is suitable for the sauce halogen seasoning bag 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, beef is rubbed into beef granules, the boiling water pot that beef granules is put into 100 ℃ boils 5min, putting into clear water after the meat grain pulled out soaks rinsing and washs, clean the blood foam, 1 of beef granules weight dark soy sauce and 5 rice wine were pickled 1h after adding was precooked, and is standby;
White sugar, salad oil, butter, palm oil are together gone into pot, fry when being peony with little fire, mix water and stir evenly, become fried sugar, clean spice in the loose gauze bag of packing into and tighten sack with cord and put into; Ginger is cleaned and claps broken, in that green onion is cleaned is tying-in, the garlic peeling is packed into after cleaning another loose gauze bag and tighten sack with cord and put into, adds the beef granules after pickling, front-end temperature control is 110 ℃ of infusions, time 15min, 100 ℃ of back segment temperature, time 20min.Stew in soy sauce finishes and adds salt, monosodium glutamate, I+G, yeast extract, HVP, ethyl maltol, maltodextrin, after stirring, stops heating and cooling, and sauce body temperature degree adds beef paste essence, thermal response powdered beef for 80 ℃, and 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 9h; Take by weighing mixing by above-mentioned percentage by weight, namely get the dry vegetalbe bag.
Embodiment 2:
A kind of sauce halogen seasoning bag that is suitable for instant noodles of not fried miscellaneous cereals, it comprises sauce bag and powder bag, the raw material of described sauce bag comprises following component, and the weight ratio of each component is:
Beef 30, salad oil 6, butter 1.5, palm oil 8, white sugar 6, water 50, old ginger 1.5, green onion 3, garlic 0.8, anistree 0.2, fennel seeds 0.1, fructus amomi 0.12, tsaoko 0.2, dried orange peel 0.1, cassia bark 0.1, Radix Glycyrrhizae 0.12, buckle 0.15 in vain, spiceleaf 0.15, the root of Dahurain angelica 0.09, three how 0.12, Chinese prickly ash 0.3, cloves 0.15, cardamom 0.09, salt 7, monosodium glutamate 3, I+G0.03, ethyl maltol 0.025, maltodextrin 8, yeast extract 0.2, HVP0.1, beef paste essence 0.3, thermal response powdered beef 0.3.
The raw material of described powder bag comprises following component, and the weight ratio of each component is:
Salt 40, monosodium glutamate 20, white sugar 15, I+G1, HVP5, black pepper 2, vegetable fat powder 2, yeast extract 5, powdered beef 2, curcuma powder 1,
Described dry vegetalbe bag comprises following component, and the weight ratio of each component is:
Chinese cabbage 55, carrot 30, green onion 20, caraway 15.
A kind of production method that is suitable for the sauce halogen seasoning bag 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, beef is rubbed into beef granules, the boiling water pot that beef granules is put into 100 ℃ boils 10min, putting into clear water after the meat grain pulled out soaks rinsing and washs, clean the blood foam, 2 of beef granules weight dark soy sauce and 10 rice wine were pickled 1.5h after adding was precooked, and is standby;
White sugar, salad oil, butter, palm oil are together gone into pot, fry when being peony with little fire, mix water and stir evenly, become fried sugar, clean spice in the loose gauze bag of packing into and tighten sack with cord and put into; Ginger is cleaned and claps broken, in that green onion is cleaned is tying-in, the garlic peeling is packed into after cleaning another loose gauze bag and tighten sack with cord and put into, adds the beef granules after pickling, front-end temperature control is 120 ℃ of infusions, time 20min, 110 ℃ of back segment temperature, time 30min.Stew in soy sauce finishes and adds salt, monosodium glutamate, I+G, yeast extract, HVP, ethyl maltol, maltodextrin, after stirring, stops heating and cooling, and sauce body temperature degree adds beef paste essence, thermal response powdered beef for 80 ℃, and 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 3:
A kind of sauce halogen seasoning bag that is suitable for instant noodles of not fried miscellaneous cereals, it comprises sauce bag and powder bag, the raw material of described sauce bag comprises following component, and the weight ratio of each component is:
Beef 20, salad oil 4, butter 2, palm oil 5, white sugar 4, water 70, old ginger 2, green onion 1.5, garlic 1, anistree 0.4, fennel seeds 0.3, fructus amomi 0.15, tsaoko 0.15, dried orange peel 0.3, cassia bark 0.3, Radix Glycyrrhizae 0.15, buckle 0.2 in vain, spiceleaf 0.2, the root of Dahurain angelica 0.1, three how 0.1, Chinese prickly ash 0.2, cloves 0.2, cardamom 0.1, salt 8, monosodium glutamate 4, I+G0.01, ethyl maltol 0.03, maltodextrin 4, yeast extract 0.25, HVP0.15, beef paste essence 0.4, thermal response powdered beef 0.6.
The raw material of described powder bag comprises following component, and the weight ratio of each component is:
Salt 60, monosodium glutamate 30, white sugar 10, I+G1.5, HVP3, black pepper 3, vegetable fat powder 5, yeast extract 3, powdered beef 3, curcuma powder 3,
Described dry vegetalbe bag comprises following component, and the weight ratio of each component is:
Chinese cabbage 60, carrot 25, green onion 15, caraway 10.
A kind of production method that is suitable for the sauce halogen seasoning bag 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, beef is rubbed into beef granules, the boiling water pot that beef granules is put into 100 ℃ boils 8min, putting into clear water after the meat grain pulled out soaks rinsing and washs, clean the blood foam, 1.5 of beef granules weight dark soy sauce and 8 rice wine were pickled 1.2h after adding was precooked, and is standby;
White sugar, salad oil, butter, palm oil are together gone into pot, fry when being peony with little fire, mix water and stir evenly, become fried sugar, clean spice in the loose gauze bag of packing into and tighten sack with cord and put into; Ginger is cleaned and claps broken, in that green onion is cleaned is tying-in, the garlic peeling is packed into after cleaning another loose gauze bag and tighten sack with cord and put into, adds the beef granules after pickling, front-end temperature control is 121 ℃ of infusions, time 18min, 105 ℃ of back segment temperature, time 25min.Stew in soy sauce finishes and adds salt, monosodium glutamate, I+G, yeast extract, HVP, ethyl maltol, maltodextrin, after stirring, stops heating and cooling, and sauce body temperature degree adds beef paste essence, thermal response powdered beef for 80 ℃, and 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.
Claims (1)
1. sauce halogen seasoning bag that is suitable for instant noodles of not fried miscellaneous cereals, it is characterized in that: it comprises sauce bag, dry vegetalbe bag and powder bag,
The raw material of described sauce bag comprises following component, and the weight ratio of each component is:
Beef 10～30, salad oil 2～6, butter 1～2, palm oil 3～8, white sugar 3～6, water 50～70, old ginger 1～2, green onion 1～3, garlic 0.5～1, anistree 0.2～0.4, fennel seeds 0.1～0.3, fructus amomi 0.1～0.15, tsaoko 0.1～0.2, dried orange peel 0.1～0.3, cassia bark 0.1～0.3, Radix Glycyrrhizae 0.1～0.15, white button 0.1～0.2, spiceleaf 0.1～0.2, the root of Dahurain angelica 0.08～0.1, three how 0.1～0.15, Chinese prickly ash 0.1～0.3, cloves 0.1～0.2, cardamom 0.08～0.1, salt 5～8, monosodium glutamate 3～5, I+G 0.01～0.03, ethyl maltol 0.02～0.03, maltodextrin 4～8, yeast extract 0.2～0.3, HVP 0.1～0.2, beef paste essence 0.3～0.6, thermal response powdered beef 0.3～0.6;
The raw material of described powder bag comprises following component, and the weight ratio of each component is:
Salt 40～60, monosodium glutamate 20～30, white sugar 8～15, I+G 1～2, HVP 2～5, black pepper 2～4, vegetable fat powder 2～5, yeast extract 3～5, powdered beef 2～5, 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, caraway 10～20.
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| CN104222965A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation method of dipping, wrapping and coating pickling material and method for roasting mellow bean product by using dipping, wrapping and coating pickling material |
| TWI837794B (en) | 2022-08-29 | 2024-04-01 | 統一企業股份有限公司 | Method for producing oil package containing particles and oil package produced therefrom |
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Cited By (2)
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| TWI837794B (en) | 2022-08-29 | 2024-04-01 | 統一企業股份有限公司 | Method for producing oil package containing particles and oil package produced therefrom |
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| CN102845729A (en) | 2013-01-02 |
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