CN103251021A - Seaweed extract low-salt instant noodle sauce - Google Patents
Seaweed extract low-salt instant noodle sauce Download PDFInfo
- Publication number
- CN103251021A CN103251021A CN2013101803084A CN201310180308A CN103251021A CN 103251021 A CN103251021 A CN 103251021A CN 2013101803084 A CN2013101803084 A CN 2013101803084A CN 201310180308 A CN201310180308 A CN 201310180308A CN 103251021 A CN103251021 A CN 103251021A
- Authority
- CN
- China
- Prior art keywords
- sauce
- salt
- instant
- bag
- fried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention belongs to the technical field of food processing, and in particular relates to a seaweed extract low-salt sauce which is pasty, can be matched with instant noodle for eating and is instantly ready to eat after being mixed with water. A seaweed extract is used as substitute for part of food, and then stir-fried with other raw materials to prepare the low-salt instant noodle seasoning sauce. According to the invention, the processing technology is simple, the production manufacturing is easy, and the prepared seaweed extract low-salt instant noodle sauce is rich in nutrients, convenient to eat and good in mouthfeel.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of become paste can with the marine alga extract less salt sauce bag of the supporting edible instant of instant noodles.
Technical background
Instant food is one of emphasis of China's development of food industry, development rapidly since the eighties in 20th century, and obtained suitable achievement as the major product of instant food---instant noodles, its development is more swift and violent, the recent annual production of China has surpassed 20,000,000,000 bags, occupies suitable proportion in people's living and diet.Yet along with the raising of The development in society and economy and living standards of the people, people are also more and more higher to the requirement of instant noodles, especially the allotment of soup stock sauce bag.Domestic meat essence and atural spice base-material emerge in multitude, flavouring of instant noodles market has formed the new frame of big differentiation, great development.Statistical medical information shows, eats the adult of high salt diet, and the people that the M ﹠ M of hypertension, heart disease, apoplexy and renal insufficiency is lighter than diet is much higher, and therefore, the less salt instant food has huge market potential.
As the substitute of part salt, the marine alga extract can reduce the absorption of body's sodium on the one hand in Application in Food, and due saline taste can be provided, and does not influence the due local flavor of its food.
This patent adopts the marine alga extract as the substitute of part salt, is processed into marine algae extract less salt instant noodles seasoning sauce bag with other raw material through frying.
Summary of the invention
The purpose of this invention is to provide a kind of become paste can with the marine algae extract less salt sauce bag of the supporting edible instant of instant noodles.Processing technology of the present invention is simple, manufactures easily, and the sauce bag that makes is nutritious, instant, and mouthfeel is good.
Purpose of the present invention can realize by following technical measures:
An aspect of of the present present invention provides a kind of prescription of instant noodles less salt sauce bag:
(1) green onion 3g, ginger 1g, garlic 1g, sugared 2g, minced meat 4g, soy sauce 2g, butter 3g, monosodium glutamate 0.3g, sweet fermented flour sauce 5g, dried yellow bean sauce 5g, palm oil 8g, lard 8g, five-spice powder 0.4g, salt 0.7g, marine alga extract 7g, starch 3%, pork essence 0.3g.
Another aspect of the present invention, the preparation method who provides a kind of less salt to make things convenient for the flour paste bag comprises following processing step:
(1) pretreatment of raw material: with the pork microwave thawing, clean up, be twisted into meat stuffing with meat grinder; It is stand-by that the lard of trying to win sb.'s favor is refined into lard; With fresh spice peeling, clean, green onion, ginger, garlic all cuts with a knife into broken end.
(2) take by weighing each raw material and auxiliary material according to prescription, it is soluble in water, stand-by to take by weighing 3g starch.
(3) fry sauce: the oil that will mix by a certain percentage adds in the frying pan that burns heat, and oil is heated up, and pours green onion into, ginger, and garlic adds sweet fermented flour sauce, and dried yellow bean sauce stirs, and prevents that the sauce body is burned; Gelatinized corn starch is added in the frying pan, when fried otherwise the stirring that stops, until producing distinctive sauce fragrant breeze flavor, fried sauce body colour pool after good becomes sepia by bronzing again, become paste by semifluid, add minced meat successively, marine alga extract, soy sauce, yellow rice wine, granulated sugar, salt and other spices.
(4) blending: boil to be concentrated into to the sauce body and want to work as thickness, stop heating, continue to stir, add monosodium glutamate, treat that monosodium glutamate fully dissolves after, the sauce body is cooled to preference temperature rapidly; Add pork essence and carry out blending, discharging after the material cooling.
Innovation part of the present invention is, adopts marine algae extract as the substitute of part salt, is processed into less salt instant noodles seasoning sauce bag with other raw material through frying.
The specific embodiment
A kind of instant noodles instant marine algae extract less salt sauce bag, specific embodiment is as follows:
(1) pretreatment of raw material: with the pork microwave thawing, clean up, be twisted into meat stuffing with meat grinder; It is stand-by that the lard of trying to win sb.'s favor is refined into lard; With fresh spice peeling, clean, green onion, ginger, garlic all cuts with a knife into the following broken end of 0.15cm.
(2) take by weighing each raw material and auxiliary material according to prescription, take by weighing the 3g starch dissolution in 100mL water, stand-by.
(3) fry sauce: the oil that will mix by a certain percentage adds in the frying pan that burns heat, to 130-150 ℃, pours oily temperature rise into green onion earlier, ginger, and garlic after fried solid carbon dioxide divides, adds sweet fermented flour sauce, and dried yellow bean sauce prevents that the sauce body is burned; Gelatinized corn starch is added in the frying pan, and when fried otherwise the stirring that stops, until producing distinctive sauce fragrant breeze flavor, fried sauce body colour pool after good becomes sepia by bronzing, become paste by semifluid, add minced meat successively, marine alga extract, soy sauce, yellow rice wine, granulated sugar, salt and other spices.
(4) blending: boil to be concentrated into to the sauce body and want to work as thickness, stop heating, continue to stir, add monosodium glutamate, treat that monosodium glutamate fully dissolves after, the sauce body is cooled to preference temperature rapidly; Add pork essence and carry out blending, discharging when material is cooled to 50 ℃.
Claims (3)
- One kind can with the supporting edible marine alga extract less salt sauce bag of instant noodles, it is characterized in that into paste, can be directly edible with brewed in hot water.
- One kind as claimed in claim 1 can with the prescription of the supporting edible instant marine alga extract less salt sauce bag of instant noodles, it is characterized in that described sauce bag is mixed by following raw material: green onion 3g, ginger 1g, garlic 1g, sugared 2g, minced meat 4g, soy sauce 2g, butter 3g, monosodium glutamate 0.3g, sweet fermented flour sauce 5g, dried yellow bean sauce 5g, palm oil 8g, lard 8g, five-spice powder 0.4g, salt 0.7g, marine alga extract 7g, starch 3%, pork essence 0.3g.
- One kind as claimed in claim 1 can with the preparation method of the supporting edible instant marine algae extract less salt sauce bag of instant noodles, it is characterized in that described preparation method comprises following processing step:(1) pretreatment of raw material: with the pork microwave thawing, clean up, be twisted into meat stuffing with meat grinder; It is stand-by that the lard of trying to win sb.'s favor is refined into lard; With fresh spice peeling, clean, green onion, ginger, garlic all cuts with a knife into the following broken end of 0.15cm.(2) take by weighing each raw material and auxiliary material according to prescription, take by weighing the 3g starch dissolution in 100mL water, stand-by.(3) fry sauce: the oil that will mix by a certain percentage adds in the frying pan that burns heat, to 130-150 ℃, pours oily temperature rise into green onion earlier, ginger, and garlic after fried solid carbon dioxide divides, adds sweet fermented flour sauce, and dried yellow bean sauce prevents that the sauce body is burned; Gelatinized corn starch is added in the frying pan, and when fried otherwise the stirring that stops, until producing distinctive sauce fragrant breeze flavor, fried sauce body colour pool after good becomes sepia by bronzing, become paste by semifluid, add minced meat successively, marine alga extract, soy sauce, yellow rice wine, granulated sugar, salt and other spices.(4) blending: boil to be concentrated into to the sauce body and want to work as thickness, stop heating, continue to stir, add monosodium glutamate, treat that monosodium glutamate fully dissolves after, the sauce body is cooled to preference temperature rapidly; Add pork essence and carry out blending, discharging when material is cooled to 50 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101803084A CN103251021A (en) | 2013-05-09 | 2013-05-09 | Seaweed extract low-salt instant noodle sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101803084A CN103251021A (en) | 2013-05-09 | 2013-05-09 | Seaweed extract low-salt instant noodle sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103251021A true CN103251021A (en) | 2013-08-21 |
Family
ID=48955532
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101803084A Pending CN103251021A (en) | 2013-05-09 | 2013-05-09 | Seaweed extract low-salt instant noodle sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103251021A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10881117B2 (en) | 2015-03-31 | 2021-01-05 | Conopco, Inc. | Tea-based beverage |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005021048A (en) * | 2003-06-30 | 2005-01-27 | Chiba Flour Milling Co Ltd | Quality-improving salt substitute, and processed food using the same |
| US20050142219A1 (en) * | 2003-12-26 | 2005-06-30 | Diversified Natural Products, Inc. | Essentially sodium-free potassium salt derived from seaweed |
| CN101933607A (en) * | 2010-09-19 | 2011-01-05 | 大连友兰企业集团有限公司 | Spicy hot fresh mushroom sauce and processing method thereof |
| CN102711520A (en) * | 2010-01-20 | 2012-10-03 | 烧津水产化学工业株式会社 | Taste-improving agent for potassium-chloride-containing foods and beverages and process for producing potassium-chloride-containing foods and beverages |
| CN102845727A (en) * | 2012-09-11 | 2013-01-02 | 四川玖玖爱食品有限公司 | Mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof |
-
2013
- 2013-05-09 CN CN2013101803084A patent/CN103251021A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005021048A (en) * | 2003-06-30 | 2005-01-27 | Chiba Flour Milling Co Ltd | Quality-improving salt substitute, and processed food using the same |
| US20050142219A1 (en) * | 2003-12-26 | 2005-06-30 | Diversified Natural Products, Inc. | Essentially sodium-free potassium salt derived from seaweed |
| CN102711520A (en) * | 2010-01-20 | 2012-10-03 | 烧津水产化学工业株式会社 | Taste-improving agent for potassium-chloride-containing foods and beverages and process for producing potassium-chloride-containing foods and beverages |
| CN101933607A (en) * | 2010-09-19 | 2011-01-05 | 大连友兰企业集团有限公司 | Spicy hot fresh mushroom sauce and processing method thereof |
| CN102845727A (en) * | 2012-09-11 | 2013-01-02 | 四川玖玖爱食品有限公司 | Mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10881117B2 (en) | 2015-03-31 | 2021-01-05 | Conopco, Inc. | Tea-based beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102845727B (en) | Mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| CN102871053B (en) | Method for preparing non-fried potato-flavor dry eaten instant noodles and convenient foods | |
| CN103300345A (en) | Mint fermented bean curd silverfish sauce and preparation method thereof | |
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| CN103190589B (en) | Production method of boiled oil one-time hotpot soup base | |
| CN104116094A (en) | Tomato soup and preparation method thereof | |
| CN103141804A (en) | Production method of disposable hotpot seasoning containing two kinds of pickled pepper | |
| CN104116068A (en) | Tomato compound seasoning with fruit particle feeling and preparation method thereof | |
| CN104305000A (en) | Tomato flavor dried meat floss rice crust and preparation method thereof | |
| CN102894281A (en) | High-protein nutrient dried noodles | |
| CN104207100A (en) | Tomato noodle sauce and preparation method thereof | |
| CN103444818B (en) | Corn fried dough twist and making method thereof | |
| CN103349268A (en) | Instant mushroom sauce bag of instant noodle | |
| CN107950978A (en) | It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment | |
| CN103393090B (en) | The production technology of the fresh stewing sauce in a kind of lake | |
| CN101438787B (en) | Sugar-free type Hechuan peach slice local flavor soup | |
| CN105360957A (en) | Tomato-flavored meat-floss rice crust and preparation method thereof | |
| CN109875025A (en) | A kind of food paste material formula and preparation method thereof | |
| CN103251021A (en) | Seaweed extract low-salt instant noodle sauce | |
| CN103404825A (en) | Wild vegetable seasoning for instant vermicelli | |
| CN104106787B (en) | The manufacture craft of instant noodles batching | |
| CN103478590A (en) | Rice udon noodle | |
| CN102342511A (en) | Carrot beef noodles | |
| CN106690103A (en) | Novel food black pepper beef and preparation method thereof | |
| CN104000136B (en) | Peppery three fourths of a kind of grain and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| 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: 20130821 |