CN103652820A - Mung bean paste seasoning sauce for instant noodles - Google Patents

Mung bean paste seasoning sauce for instant noodles Download PDF

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Publication number
CN103652820A
CN103652820A CN201310640332.1A CN201310640332A CN103652820A CN 103652820 A CN103652820 A CN 103652820A CN 201310640332 A CN201310640332 A CN 201310640332A CN 103652820 A CN103652820 A CN 103652820A
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CN
China
Prior art keywords
powder
bean paste
seasoning sauce
instant noodles
mung bean
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
Application number
CN201310640332.1A
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Chinese (zh)
Inventor
李春燕
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Individual
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Individual
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Publication date
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Priority to CN201310640332.1A priority Critical patent/CN103652820A/en
Publication of CN103652820A publication Critical patent/CN103652820A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses mung bean paste seasoning sauce for instant noodles. The mung bean paste seasoning sauce comprises following raw materials in parts by weight: 280-300 of fermented soya bean sauce, 60-70 of mung bean paste, 15-20 of malt flour, 40-50 of pear meat, 10-15 of glutinous rice, 20-25 of pea, 4-5 of dandelion, 4-5 of flower of globeamaranth, 5-6 of mint, 4-5 of dried orange peel, 3-4 of lotus flower, 5-6 of capsella bursa-pastoris seed, 4-5 of cactus, 2-3 of dyers woad leaf, 10-15 of food additives, 65-70 of white granulated sugar, 60-65 of yellow wine, 8-10 of white vinegar, 30-40 of sesame oil and a proper amount of water. The seasoning sauce comprises the mung bean paste, is fragrant and delicious, and has a certain fire purging function. The preparation technology is simple and environmental-friendly. Extract of the dandelion, the flower of globeamaranth, the mint, and the like is also added. The seasoning sauce has functions of beautifying, clearing away heat and purging fire, so that people are not liable to suffer from excessive internal heat when eating the instant noodles and the seasoning sauce is beneficial to human health.

Description

A kind of green bean paste instant noodles seasoning sauce
Technical field
The present invention relates generally to instant noodles sauce and preparation method thereof technical field, relates in particular to a kind of green bean paste instant noodles seasoning sauce.
Background technology
Just face be people in daily life, it is a kind of important non-staple food that replaces staple food, the fresh perfume (or spice) of its taste is good to eat, be loved by the people, mainly because of subsidiary sauce and powder in instant noodles, and existing instant noodles sauce, except mouthfeel is good, can be used as beyond seasoning for food on market, do not have very high nutritive value.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of preparation method of green bean paste instant noodles seasoning sauce.
The present invention is achieved by the following technical solutions: a kind of green bean paste instant noodles seasoning sauce, is comprised of following weight portion raw material: black bean sauce 280-300, green bean paste 60-70, malt flour 15-20, pears meat 40-50, glutinous rice 10-15, pea grain 20-25, dandelion 4-5, globe amaranth 4-5, peppermint 5-6, dried orange peel 4-5, lotus 3-4, shepherd's purse seed 5-6, cactus 4-5, folium isatidis 2-3, food additives 10-15, white granulated sugar 65-70, yellow rice wine 60-65, light-coloured vinegar 8-10, sesame oil 30-40, water are appropriate.
Food additives, are comprised of following weight portion raw material: wheat germ powder 8-10, carrot meal 20-30, cumin powder 8-10, powdered beef 8-10, pectin 5-6, green tea powder 5-6, celery powder 8-10, Chinese hawthorn seed powder 5-6, protein powder 8-10, bolete powder 8-10, star aniseed powder 4-5.
A preparation method for green bean paste flavouring of instant noodles, comprises the following steps:
(1) pears meat is cut into dices, together with glutinous rice, pea grain as for container in, pour yellow rice wine, light-coloured vinegar into, water proof cooks, and after filtration, gets pears meat, glutinous rice, pea grain standby;
(2) water extraction of dandelion, globe amaranth, peppermint, dried orange peel, lotus, shepherd's purse seed, cactus, folium isatidis doubly being measured with 5-10 is got, and extract spraying is dry, obtains traditional Chinese medicine powder;
(3) sesame oil is poured in pot, after heating, is poured into black bean sauce, urad tea, fully stir-fry, cooling after, add traditional Chinese medicine powder, food additives, white granulated sugar, pears meat, glutinous rice, pea grain, after mixing, packing.
Advantage of the present invention is: a kind of green bean paste instant noodles seasoning sauce of the present invention, contain green bean paste, delicate fragrance is good to eat, also have certain fiery effect of falling, the simple environmental protection of preparation technology, also adds the extract of dandelion, globe amaranth, peppermint etc., there is the effect of good beauty treatment, heat-clearing and fire-reducing, people are obtained simultaneously at instant face, be difficult for getting angry, and be of value to health.
The specific embodiment
A green bean paste instant noodles seasoning sauce, is comprised of following weight portion (Kg) raw material: black bean sauce 280, green bean paste 60, malt flour 15, pears meat 40, glutinous rice 10, pea grain 20, dandelion 4, globe amaranth 4, peppermint 5, dried orange peel 4, lotus 3, shepherd's purse seed 5, cactus 4, folium isatidis 2, food additives 10, white granulated sugar 65, yellow rice wine 60, light-coloured vinegar 8, sesame oil 30, water are appropriate.
Food additives, are comprised of following weight portion (Kg) raw material: wheat germ powder 8, carrot meal 20, cumin powder 8, powdered beef 8, pectin 5, green tea powder 5, celery powder 8, Chinese hawthorn seed powder 5, protein powder 8, bolete powder 8, star aniseed powder 4.
A preparation method for green bean paste flavouring of instant noodles, comprises the following steps:
(1) pears meat is cut into dices, together with glutinous rice, pea grain as for container in, pour yellow rice wine, light-coloured vinegar into, water proof cooks, and after filtration, gets pears meat, glutinous rice, pea grain standby;
(2) dandelion, globe amaranth, peppermint, dried orange peel, lotus, shepherd's purse seed, cactus, folium isatidis are got by the water extraction of 5 times of amounts, extract spraying is dry, obtain traditional Chinese medicine powder;
(3) sesame oil is poured in pot, after heating, is poured into black bean sauce, urad tea, fully stir-fry, cooling after, add traditional Chinese medicine powder, food additives, white granulated sugar, pears meat, glutinous rice, pea grain, after mixing, packing.

Claims (2)

1. a green bean paste instant noodles seasoning sauce, it is characterized in that, by following weight portion raw material, formed: black bean sauce 280-300, green bean paste 60-70, malt flour 15-20, pears meat 40-50, glutinous rice 10-15, pea grain 20-25, dandelion 4-5, globe amaranth 4-5, peppermint 5-6, dried orange peel 4-5, lotus 3-4, shepherd's purse seed 5-6, cactus 4-5, folium isatidis 2-3, food additives 10-15, white granulated sugar 65-70, yellow rice wine 60-65, light-coloured vinegar 8-10, sesame oil 30-40, water are appropriate;
Described food additives, are comprised of following weight portion raw material: wheat germ powder 8-10, carrot meal 20-30, cumin powder 8-10, powdered beef 8-10, pectin 5-6, green tea powder 5-6, celery powder 8-10, Chinese hawthorn seed powder 5-6, protein powder 8-10, bolete powder 8-10, star aniseed powder 4-5.
2. the preparation method of a kind of green bean paste flavouring of instant noodles as claimed in claim 1, is characterized in that, comprises the following steps:
(1) pears meat is cut into dices, together with glutinous rice, pea grain as for container in, pour yellow rice wine, light-coloured vinegar into, water proof cooks, and after filtration, gets pears meat, glutinous rice, pea grain standby;
(2) water extraction of dandelion, globe amaranth, peppermint, dried orange peel, lotus, shepherd's purse seed, cactus, folium isatidis doubly being measured with 5-10 is got, and extract spraying is dry, obtains traditional Chinese medicine powder;
(3) sesame oil is poured in pot, after heating, is poured into black bean sauce, urad tea, fully stir-fry, cooling after, add traditional Chinese medicine powder, food additives, white granulated sugar, pears meat, glutinous rice, pea grain, after mixing, packing.
CN201310640332.1A 2013-12-04 2013-12-04 Mung bean paste seasoning sauce for instant noodles Pending CN103652820A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310640332.1A CN103652820A (en) 2013-12-04 2013-12-04 Mung bean paste seasoning sauce for instant noodles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310640332.1A CN103652820A (en) 2013-12-04 2013-12-04 Mung bean paste seasoning sauce for instant noodles

Publications (1)

Publication Number Publication Date
CN103652820A true CN103652820A (en) 2014-03-26

Family

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104757512A (en) * 2015-04-24 2015-07-08 金香 Nutritional soybean sauce or nutritional natto sauce containing vanadium or selenium and preparation method of nutritional soybean sauce or nutritional natto sauce containing vanadium or selenium
CN105559030A (en) * 2016-03-01 2016-05-11 蒙庆 Dandelion chili sauce and preparation method thereof
CN107232568A (en) * 2017-05-10 2017-10-10 江苏新顺福食品有限公司 A kind of preparation method of crisp noodles flavoring

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1269158A (en) * 1999-04-05 2000-10-11 李雪峰 Instant noodles
CN101791109A (en) * 2010-03-19 2010-08-04 宏发集团（中国）有限公司 Novel instant noodle condiment sauce
CN102048122A (en) * 2009-11-03 2011-05-11 天津市兰氏调味品有限公司 Fragrant spicy fermented blank bean paste and preparation method thereof
CN102246952A (en) * 2011-04-06 2011-11-23 浙江正味食品有限公司 Method for making chilli sauce containing fire-clearing factor
CN102845729A (en) * 2012-09-11 2013-01-02 四川玖玖爱食品有限公司 Brine sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof
CN103300346A (en) * 2013-06-17 2013-09-18 滁州市百年食品有限公司 Bean-dreg chili sauce and preparation method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1269158A (en) * 1999-04-05 2000-10-11 李雪峰 Instant noodles
CN102048122A (en) * 2009-11-03 2011-05-11 天津市兰氏调味品有限公司 Fragrant spicy fermented blank bean paste and preparation method thereof
CN101791109A (en) * 2010-03-19 2010-08-04 宏发集团（中国）有限公司 Novel instant noodle condiment sauce
CN102246952A (en) * 2011-04-06 2011-11-23 浙江正味食品有限公司 Method for making chilli sauce containing fire-clearing factor
CN102845729A (en) * 2012-09-11 2013-01-02 四川玖玖爱食品有限公司 Brine sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof
CN103300346A (en) * 2013-06-17 2013-09-18 滁州市百年食品有限公司 Bean-dreg chili sauce and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104757512A (en) * 2015-04-24 2015-07-08 金香 Nutritional soybean sauce or nutritional natto sauce containing vanadium or selenium and preparation method of nutritional soybean sauce or nutritional natto sauce containing vanadium or selenium
CN105559030A (en) * 2016-03-01 2016-05-11 蒙庆 Dandelion chili sauce and preparation method thereof
CN107232568A (en) * 2017-05-10 2017-10-10 江苏新顺福食品有限公司 A kind of preparation method of crisp noodles flavoring

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Application publication date: 20140326