CN103349268A - Instant mushroom sauce bag of instant noodle - Google Patents
Instant mushroom sauce bag of instant noodle Download PDFInfo
- Publication number
- CN103349268A CN103349268A CN2013101427739A CN201310142773A CN103349268A CN 103349268 A CN103349268 A CN 103349268A CN 2013101427739 A CN2013101427739 A CN 2013101427739A CN 201310142773 A CN201310142773 A CN 201310142773A CN 103349268 A CN103349268 A CN 103349268A
- Authority
- CN
- China
- Prior art keywords
- mushroom
- sauce
- instant
- bag
- meat
- 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
Images
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a pasty instant mushroom sauce bag capable of matching with instant noodles to be eaten, wherein mushroom is subjected to washing, cutting into blocks, cooking and salting, and then is fried with other raw materials to process into the instant noodle seasoning sauce bag with the mushroom flavor. According to the invention, a processing process is simple, production manufacturing is easy, and the prepared instant noodle mushroom sauce bag has characteristics of rich nutrition, convenient taking and good taste.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of become the solid paste can with the mushroom 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 socioeconomic development 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.Current, instant noodles manufacturing enterprise has strengthened the research to flavouring of instant noodles zymolysis technique, Maillard reaction, supercritical extraction technique and meat flavor formulating technology both at home and abroad, production equipment is updated, technique improves constantly, domestic meat essence and atural spice base-material emerge in multitude, and flavouring of instant noodles market has formed the new frame of large differentiation, great development.But consider the also less of its nutritive value, at present, consumer's consumer psychology reaches its maturity, and local flavor and the nutritive value of flavoring had Secretary.Therefore, adopt natural material, according to up-to-date nutrient health scientific idea, develop and to satisfy that the consumer eats health, eats characteristic, the new product that eats the consumption demand of sentiment seems particularly important.
Mushroom has another name called fragrant bacterium, flower mushroom, and mushroom is one of famous in the world edible mushroom, is rich in protein, 18 seed amino acids, and lentinacin, selenium and other trace elements.Clinical trial both at home and abroad shows that mushroom has anticancer, and is antiviral, reduces the effects such as cholesterol and enhancing body immunity.Therefore not only the meat plumpness is tender and crisp for mushroom, and flavour is delicious, and fragrance is unique, and has very high nutrition, medicine and health care value.Along with the raising of people's living standard, mushroom and food thereof, health products just day by day are subject to people's attention and favor.Add mushroom in the condiment for instant noodles bag, the mouthfeel of instant noodles and nutritive value are greatly improved.But present mushroom stewed chicken condiment (Xi Zuobin. the development of mushroom stewed chicken flavor seasoning .) in, with the source of mushroom essential oil 21083 and dried thin mushroom flavor mushroom local flavor.In some other mushroom sauce goods (production technology of mushroom stewed chicken meat pulp), also be with dried thin mushroom flavor raw material.
It is raw material that this patent adopts new fresh mushroom, through boiling, salted after, be processed into the instant noodles seasoning sauce bag of mushroom local flavor through frying with other raw material.
Summary of the invention
The purpose of this invention is to provide a kind of become the solid paste can with the mushroom sauce bag of the supporting edible instant of instant noodles.Processing technology of the present invention is simple, manufactures easily, and the instant noodles mushroom 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 mushroom sauce bag:
(1) lard 9g, soya-bean oil 9g pickles mushroom 10g, green onion 2g, ginger 0.5g, garlic 1g, thick broad-bean sauce 5g, dried yellow bean sauce 5g, minced meat 2g, soy sauce 2g, yellow rice wine 3g, 5% starch 50ml water, meat soup 10g, salt 1g, monosodium glutamate 0.3g, five-spice powder 0.4g, sugared 1.2g, paprika 1.5g, lenthionine 0.06g;
(2) pickle mushroom salt solution prescription: salt 140g, cassia bark 0.5g, Chinese prickly ash 2g, anistree 1g.
Another aspect of the present invention provides a kind of preparation method of instant noodles mushroom sauce bag, comprises following processing step:
(1) mushroom preliminary treatment: choose fresh commercially available mushroom, clean up, stripping and slicing, boiling;
(2) mushroom is salted: configuration salt solution, and pretreated mushroom is put into salt solution pickle;
(3) preparation of soup of bone with meat: pork, pig bone add cold water, can cover pork pig bone, boil 3h, add the pan feeding bag after water boils, and add green onion,ginger and garlic when boiling 2.5h.To expect that then bag and green onion,ginger and garlic take out, with filtered through gauze meat and soup be separated that it is for subsequent use to put refrigerator after the cooling;
(4) fry sauce: take by weighing each supplementary material by prescription and fry sauce.
(5) product inspection: the product that processes is carried out physical and chemical inspection, moisture 10%-25%, acid value＜0.5, peroxide value＜10meq/kg, all meeting the requirements is qualified products.
Innovation of the present invention is that adopting new fresh mushroom is raw material, through precook, salted after, be processed into the instant noodles seasoning sauce bag of mushroom local flavor through frying with other raw material.
Description of drawings
Fig. 1 is the process chart of the embodiment of the invention.
The specific embodiment
A kind of instant noodles instant mushroom sauce bag, specific embodiment is as follows:
(1) choose fresh commercially available mushroom, clean up, cut and be fan-shaped bulk, boiling is 10 minutes in boiling water.
(2) weighing 0.5g cassia bark, the 2g Chinese prickly ash, 1g is anistree, encases with gauze, adds in the 500ml boiling water and boils 10 minutes, and sauce packet is taken out, and after water cooling, adds 140g salt and precipitates 15 minutes.
(3) mushroom is added pickle in the salt solution behind the 48h stand-by.
(4) pork 617.3g, pig bone 486.7g adds cold water and can cover pork pig bone, boils 3h, adds the pan feeding bag after water boils, and adds green onion,ginger and garlic when boiling 2.5h.To expect after enduring that bag and green onion,ginger and garlic take out, with filtered through gauze meat and soup be separated that it is for subsequent use to put refrigerator after the cooling.
(5) take by weighing each supplementary material by prescription and fry sauce.With the pot preheating, add miscella, treat that oil temperature is increased to 130 ℃ and adds the fresh spice of green onion,ginger and garlic; explode taste and drain moisture, add sauce and ceaselessly stir-fry, treat sauce body moisture fried dry; the mushroom and the minced meat that add diced shape; soy sauce, yellow rice wine continues the 2min that stir-fries, and adds the soup of bone with meat 1min that stir-fries; add gelatinized starch; salt, monosodium glutamate, five-spice powder; paprika; frying sauce body thickness, sugaring is ceased fire; get out with frying good sauce; with cold water it is cooled to rapidly 40 ℃, adds lenthionine, ceaselessly stirring mixes it.
(6) product inspection: the product that processes is carried out physical and chemical inspection, and moisture is 23.79%,, acid value＜0.5, peroxide value＜10meq/kg, all meeting the requirements is qualified products.
Claims (3)
- One kind can with the supporting edible mushroom sauce bag of instant noodles, it is characterized in that into the solid 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 mushroom sauce bag of instant noodles, it is characterized in that described mushroom sauce bag is mixed by following raw material:(1) lard 9g, soya-bean oil 9g pickles mushroom 10g, green onion 2g, ginger 0.5g, garlic 1g, thick broad-bean sauce 5g, dried yellow bean sauce 5g, minced meat 2g, soy sauce 2g, yellow rice wine 3g, 5% starch 50mL, meat soup 10g, salt 1g, monosodium glutamate 0.3g, five-spice powder 0.4g, sugared 1.2g, paprika 1.5g, lenthionine 0.06g;(2) pickle mushroom salt solution prescription: salt 140g, cassia bark 0.5g, Chinese prickly ash 2g, anistree 1g.
- One kind as claimed in claim 1 can with the preparation method of the supporting edible instant mushroom sauce bag of instant noodles, it is characterized in that described preparation method comprises following processing step:(1) mushroom preliminary treatment: choose fresh commercially available mushroom, clean up, stripping and slicing, boiling;(2) mushroom is salted: configuration salt solution, and pretreated mushroom is put into salt solution pickle;(3) preparation of soup of bone with meat: pork, pig bone add cold water, can cover pork pig bone, boil 3h, add the pan feeding bag after water boils, and add green onion,ginger and garlic when boiling 2.5h.To expect that then bag and green onion,ginger and garlic take out, with filtered through gauze meat and soup be separated that it is for subsequent use to put refrigerator after the cooling;(4) fry sauce: take by weighing each supplementary material by prescription and fry sauce.(5) product inspection: the product that processes is carried out physical and chemical inspection, moisture 10%-25%, acid value＜0.5, peroxide value＜10meq/kg, all meeting the requirements is qualified products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101427739A CN103349268A (en) | 2013-04-24 | 2013-04-24 | Instant mushroom sauce bag of instant noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101427739A CN103349268A (en) | 2013-04-24 | 2013-04-24 | Instant mushroom sauce bag of instant noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103349268A true CN103349268A (en) | 2013-10-16 |
Family
ID=49305772
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101427739A Pending CN103349268A (en) | 2013-04-24 | 2013-04-24 | Instant mushroom sauce bag of instant noodle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103349268A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932164A (en) * | 2014-04-17 | 2014-07-23 | 河南省商业科学研究所有限责任公司 | Sauce bag for instant noodles seasoning |
| CN103948014A (en) * | 2014-04-29 | 2014-07-30 | 统一企业(中国)投资有限公司昆山研究开发中心 | Method for producing sauce packet for braised noodles containing mushroom |
| CN106490577A (en) * | 2016-09-30 | 2017-03-15 | 广西钱隆投资管理有限公司 | A kind of cooking tartar sauce and preparation method thereof |
| 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 |
| CN107581584A (en) * | 2017-10-23 | 2018-01-16 | 深圳深深爱健康科技有限公司 | A kind of formula and preparation method of spicy black pine sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101091550A (en) * | 2006-06-23 | 2007-12-26 | 顾友恒 | Technique for preparing sauce package for beef noodle of shiitake fungus |
| CN102613537A (en) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | Spicy hot mushroom pork sauce and preparation method of spicy hot mushroom pork sauce |
| CN102885286A (en) * | 2012-10-18 | 2013-01-23 | 山西沐风农林开发有限公司 | Mushroom sauce and preparation method thereof |
-
2013
- 2013-04-24 CN CN2013101427739A patent/CN103349268A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101091550A (en) * | 2006-06-23 | 2007-12-26 | 顾友恒 | Technique for preparing sauce package for beef noodle of shiitake fungus |
| CN102613537A (en) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | Spicy hot mushroom pork sauce and preparation method of spicy hot mushroom pork sauce |
| CN102885286A (en) * | 2012-10-18 | 2013-01-23 | 山西沐风农林开发有限公司 | Mushroom sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 肖枫等: "牛肉香菇辣椒酱加工工艺的研究", 《食品科技》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932164A (en) * | 2014-04-17 | 2014-07-23 | 河南省商业科学研究所有限责任公司 | Sauce bag for instant noodles seasoning |
| CN103932164B (en) * | 2014-04-17 | 2015-08-05 | 河南省商业科学研究所有限责任公司 | A kind of instant noodle condiment sauce bag |
| CN103948014A (en) * | 2014-04-29 | 2014-07-30 | 统一企业(中国)投资有限公司昆山研究开发中心 | Method for producing sauce packet for braised noodles containing mushroom |
| CN103948014B (en) * | 2014-04-29 | 2015-09-02 | 统一企业(中国)投资有限公司昆山研究开发中心 | Containing the production method of the pot-stewed fowl instant noodles seasoning sauce bag of bacterium mushroom |
| CN106490577A (en) * | 2016-09-30 | 2017-03-15 | 广西钱隆投资管理有限公司 | A kind of cooking tartar sauce and preparation method thereof |
| 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 |
| CN107581584A (en) * | 2017-10-23 | 2018-01-16 | 深圳深深爱健康科技有限公司 | A kind of formula and preparation method of spicy black pine sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103689530A (en) | Flavor mushroom sauce and manufacturing process thereof | |
| CN102058089A (en) | Method for improving flavor of seasoning edible mushroom paste | |
| CN103054000B (en) | Carrot beef paste and method for making same | |
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| CN103504207A (en) | Dumpling ingredient and producing method thereof | |
| CN103349268A (en) | Instant mushroom sauce bag of instant noodle | |
| CN102429240B (en) | Process for processing chicken giblets with pickled peppers | |
| CN101984858A (en) | Method for preparing back-cut fish | |
| CN105124631A (en) | Making method of chicken meat and purple potato rolls | |
| KR20110072906A (en) | Dumpling with cuttlefish and method for making the same | |
| CN103404825B (en) | Wild vegetable seasoning for instant vermicelli | |
| CN102783675A (en) | Convenient instant sea-tangle mushroom food | |
| CN102048131A (en) | Method for making shredded meat and taro dumplings | |
| CN106306612A (en) | Fish flesh bean curd skin rolls and manufacture method thereof | |
| CN104783068A (en) | Instant potato braised noodles and processing method thereof | |
| KR101695303B1 (en) | Spicy cream sauce using fermented shrimp and oyster, and manufacturing method thereof | |
| KR20130094142A (en) | Method for manufacturing vitamin kimbab and vitamin kimbab thereof | |
| KR20010044230A (en) | Pork Trotter with Seasoned Soy Sauce | |
| CN104366567A (en) | Preparation method of spiced marinated rabbit meat | |
| KR20100023464A (en) | Rice cakes rolled jangsanjeok and gimchi and method for manufacturing thereof | |
| CN105146594A (en) | Instant scallop food | |
| CN103948012A (en) | Flavor duck liver paste and preparation method thereof | |
| CN104106787A (en) | Production process of instant noodle seasoning | |
| CN104172010A (en) | Tomato and egg brine and preparation method thereof | |
| CN109315699A (en) | A kind of processing method that fresh and tender fruity local flavor beef is dry |
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: 20131016 |