CN104171913A - Pork soup noodles - Google Patents

Pork soup noodles Download PDF

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Publication number
CN104171913A
CN104171913A CN201410343545.2A CN201410343545A CN104171913A CN 104171913 A CN104171913 A CN 104171913A CN 201410343545 A CN201410343545 A CN 201410343545A CN 104171913 A CN104171913 A CN 104171913A
Authority
CN
China
Prior art keywords
powder
pork
bag
sauce
ginger
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
CN201410343545.2A
Other languages
Chinese (zh)
Inventor
韩玉玺
侯福仁
贾玉芹
全丽华
李振生
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HEILONGJIANG BEIDAHUANG FENGWEI FOOD CO Ltd
BEIDAHUANG FENGYUAN GROUP CO LTD
Original Assignee
HEILONGJIANG BEIDAHUANG FENGWEI FOOD CO Ltd
BEIDAHUANG FENGYUAN GROUP CO LTD
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by HEILONGJIANG BEIDAHUANG FENGWEI FOOD CO Ltd, BEIDAHUANG FENGYUAN GROUP CO LTD filed Critical HEILONGJIANG BEIDAHUANG FENGWEI FOOD CO Ltd
Priority to CN201410343545.2A priority Critical patent/CN104171913A/en
Publication of CN104171913A publication Critical patent/CN104171913A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to pork soup noodles, which comprise fine dried noodles, a sauce packet and a powder packet, wherein the sauce packet is prepared from palm oil, lard oil, onion, cooking wine, pork, garlic bulb, ginger, salt, monosodium glutamate, lard paste, pork flavor powder, salted and fermented soybean paste, sesame paste, fennel powder and nutmeg powder; and the powder bag is prepared from salt, monosodium glutamate, white sugar, I+G, hydrolyzed protein powder, yeast extract, pork powder, cheese powder, garlic powder, ginger powder, non-dairy creamer, wheat gluten, white pepper powder, star aniseed powder, maltodextrin, milk powder, guar gum and chicken powder. In eating, a user can properly add the equipped sauce packet and powder bag in cooking fine dried noodles according to individual flavor, so that the pork soup noodles are suitable for taste of different ages of crowds. The pork soup noodles have the advantages of being fragrant in mouth feeling, pure in taste, rich in nutrients and convenient to eat, and the effects of enhancing immunity, balancing nutrition absorption and the like, thus being a good nutritional food, and having wide market prospects.

Description

Pork soup noodle
Technical field
The invention belongs to food processing technology field, relate to a kind of wheaten food.
Background technology
In recent years, along with the fast development of national economy and fast food, the instant food fast development correspondingly of quickening day by day of people's rhythm of life.And along with growth in the living standard, people also eat by having enough to the requirement of quality of life, to having lacol flavor characteristic, also there is basic transformation in meals theory.
Vermicelli because mouthfeel is good, instant, price be low, be easy to storage, is one of main wheaten food of liking of people always.Existing vermicelli mostly trophic structure are single, and mouthfeel is not good, can not meet the demand of people's desired nutritional composition of modern fast pace life.
Summary of the invention
The object of this invention is to provide a kind of nutritious, mouthfeel is unique, the rational Pork soup noodle of arranging in pairs or groups.
The object of the invention is to be achieved through the following technical solutions:
A kind of Pork soup noodle, formed by vermicelli, sauce bag and powder bag, by quality ratio, described sauce bag is made up of the oily 20-40 of palm fibre, lard 8-10, onion 6-8, cooking wine 5-7, pork 6-8, head of garlic 2-4, ginger 1-3, salt 3-5, monosodium glutamate 1-3, pig cream 7-9, pork essence 0.1-1, soya sauce 4-6, sesame paste 1-3, fennel seeds powder 0.1-1, nutmeg 0.1-1; Described powder bag is made up of salt 30-45, monosodium glutamate 10-25, white sugar 8-10, I+G 0.5-2, hydrolytic plant protein powder 1-3, yeast extract 0.5-1.5, powder of pork 5-7, cheese's powder 0.5-1.5, garlic powder 0.5-1.5, ginger powder 0.5-1.5, cream 2-4, Gluten 1-3, white pepper powder 0.5-1.5, star aniseed powder 0.1-1, maltodextrin 4-6, milk powder 3-5, guar gum 0.5-2, chicken powder 1-3; The mass ratio of vermicelli, sauce bag and powder bag is 120-160:10-20:5-15.
When edible, user can be according to individual taste, and in the time of boiling vermicelli, the appropriate sauce bag and the powder bag that are equipped with of adding, is applicable to different age people taste.Pork soup noodle of the present invention has advantages of that mouthfeel perfume (or spice), taste are pure, nutritious, instant, has the effects such as the immunity of enhancing, balanced nutrients absorption simultaneously, is a kind of well nutraceutical, has wide market prospects.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme of the present invention is further described; but be not limited to this; every technical solution of the present invention is modified or is equal to replacement, and not departing from the spirit and scope of technical solution of the present invention, all should be encompassed in protection scope of the present invention.
Embodiment 1:
In the present embodiment, Pork soup noodle is made up of vermicelli, sauce bag and powder bag, by quality ratio, described sauce bag is made up of palm fibre oil 36.5, lard 9.6, onion 7.7, cooking wine 6.7, pork 7.7, the head of garlic 3.8, ginger 1.9, salt 4.8, monosodium glutamate 2.4, pig cream 8.7, pork essence 0.5, soya sauce 5.8, sesame paste 2.9, fennel seeds powder 0.5, nutmeg 0.5; Described powder bag is made up of salt 39, monosodium glutamate 17, white sugar 9.6, I+G 1.2, hydrolytic plant protein powder 1.9g, yeast extract 1, powder of pork 6.7, cheese's powder 1, garlic powder 1, ginger powder 1, cream 3.8, Gluten 1.9, white pepper powder 1, star aniseed powder 0.5, maltodextrin 5.8, milk powder 4.8, guar gum 1.4, chicken powder 1.9, and the mass ratio of vermicelli, sauce bag and powder bag is 140:15:10.
Embodiment 2:
In the present embodiment, Pork soup noodle is made up of vermicelli, sauce bag and powder bag, by quality ratio, described sauce bag is made up of palm fibre oil 22.1, lard 8.2, onion 6.3, cooking wine 5.2, pork 6.2, the head of garlic 2.2, ginger 1.2, salt 3.3, monosodium glutamate 1.2, pig cream 7.3, pork essence 0.2, soya sauce 4.3, sesame paste 1.1, fennel seeds powder 0.2, nutmeg 0.1; Described powder bag is made up of salt 32, monosodium glutamate 12, white sugar 8.2, I+G 0.6, hydrolytic plant protein powder 1.2g, yeast extract 0.6, powder of pork 5.2, cheese's powder 0.6, garlic powder 0.5, ginger powder 0.5, cream 2.2, Gluten 1.3, white pepper powder 0.6, star aniseed powder 0.1, maltodextrin 4.2, milk powder 3.2, guar gum 0.7, chicken powder 1.2, and the mass ratio of vermicelli, sauce bag and powder bag is 150:20:15.
Embodiment 3:
In the present embodiment, Pork soup noodle is made up of vermicelli, sauce bag and powder bag, by quality ratio, described sauce bag is made up of palm fibre oil 28.7, lard 8.8, onion 7.0, cooking wine 6.0, pork 6.9, the head of garlic 3.0, ginger 2.6, salt 4.0, monosodium glutamate 1.8, pig cream 8.0, pork essence 0.8, soya sauce 5.0, sesame paste 2.0, fennel seeds powder 0.7, nutmeg 0.8; Described powder bag is made up of salt 44, monosodium glutamate 23, white sugar 9.0, I+G 1.8, hydrolytic plant protein powder 2.8g, yeast extract 1.3, powder of pork 6.0, cheese's powder 1.3, garlic powder 1.4, ginger powder 1.5, cream 3.0, Gluten 2.8, white pepper powder 1.4, star aniseed powder 0.8, maltodextrin 5.0, milk powder 4.0, guar gum 1.9, chicken powder 2.6, and the mass ratio of vermicelli, sauce bag and powder bag is 130:10:5.

Claims (8)

1. a Pork soup noodle, it is characterized in that described hand-pulled noodles is made up of vermicelli, sauce bag and powder bag, by quality ratio, described sauce bag is made up of the oily 20-40 of palm fibre, lard 8-10, onion 6-8, cooking wine 5-7, pork 6-8, head of garlic 2-4, ginger 1-3, salt 3-5, monosodium glutamate 1-3, pig cream 7-9, pork essence 0.1-1, soya sauce 4-6, sesame paste 1-3, fennel seeds powder 0.1-1, nutmeg 0.1-1; Described powder bag is made up of salt 30-45, monosodium glutamate 10-25, white sugar 8-10, I+G 0.5-2, hydrolytic plant protein powder 1-3, yeast extract 0.5-1.5, powder of pork 5-7, cheese's powder 0.5-1.5, garlic powder 0.5-1.5, ginger powder 0.5-1.5, cream 2-4, Gluten 1-3, white pepper powder 0.5-1.5, star aniseed powder 0.1-1, maltodextrin 4-6, milk powder 3-5, guar gum 0.5-2, chicken powder 1-3.
2. Pork soup noodle according to claim 1, the mass ratio that it is characterized in that described vermicelli, sauce bag and powder bag is 120-160:10-20:5-15.
3. Pork soup noodle according to claim 1, is characterized in that described sauce bag is made up of palm fibre oil 36.5, lard 9.6, onion 7.7, cooking wine 6.7, pork 7.7, the head of garlic 3.8, ginger 1.9, salt 4.8, monosodium glutamate 2.4, pig cream 8.7, pork essence 0.5, soya sauce 5.8, sesame paste 2.9, fennel seeds powder 0.5, nutmeg 0.5; Described powder bag is made up of salt 39, monosodium glutamate 17, white sugar 9.6, I+G 1.2, hydrolytic plant protein powder 1.9g, yeast extract 1, powder of pork 6.7, cheese's powder 1, garlic powder 1, ginger powder 1, cream 3.8, Gluten 1.9, white pepper powder 1, star aniseed powder 0.5, maltodextrin 5.8, milk powder 4.8, guar gum 1.4, chicken powder 1.9.
4. Pork soup noodle according to claim 3, the mass ratio that it is characterized in that described vermicelli, sauce bag and powder bag is 140:15:10.
5. Pork soup noodle according to claim 1, is characterized in that described sauce bag is made up of palm fibre oil 22.1, lard 8.2, onion 6.3, cooking wine 5.2, pork 6.2, the head of garlic 2.2, ginger 1.2, salt 3.3, monosodium glutamate 1.2, pig cream 7.3, pork essence 0.2, soya sauce 4.3, sesame paste 1.1, fennel seeds powder 0.2, nutmeg 0.1; Described powder bag is made up of salt 32, monosodium glutamate 12, white sugar 8.2, I+G 0.6, hydrolytic plant protein powder 1.2g, yeast extract 0.6, powder of pork 5.2, cheese's powder 0.6, garlic powder 0.5, ginger powder 0.5, cream 2.2, Gluten 1.3, white pepper powder 0.6, star aniseed powder 0.1, maltodextrin 4.2, milk powder 3.2, guar gum 0.7, chicken powder 1.2.
6. Pork soup noodle according to claim 5, the mass ratio that it is characterized in that described vermicelli, sauce bag and powder bag is 150:20:15.
7. Pork soup noodle according to claim 1, is characterized in that described sauce bag is made up of palm fibre oil 28.7, lard 8.8, onion 7.0, cooking wine 6.0, pork 6.9, the head of garlic 3.0, ginger 2.6, salt 4.0, monosodium glutamate 1.8, pig cream 8.0, pork essence 0.8, soya sauce 5.0, sesame paste 2.0, fennel seeds powder 0.7, nutmeg 0.8; Described powder bag is made up of salt 44, monosodium glutamate 23, white sugar 9.0, I+G 1.8, hydrolytic plant protein powder 2.8g, yeast extract 1.3, powder of pork 6.0, cheese's powder 1.3, garlic powder 1.4, ginger powder 1.5, cream 3.0, Gluten 2.8, white pepper powder 1.4, star aniseed powder 0.8, maltodextrin 5.0, milk powder 4.0, guar gum 1.9, chicken powder 2.6.
8. Pork soup noodle according to claim 7, the mass ratio that it is characterized in that described vermicelli, sauce bag and powder bag is 130:10:5.
CN201410343545.2A 2014-07-18 2014-07-18 Pork soup noodles Pending CN104171913A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410343545.2A CN104171913A (en) 2014-07-18 2014-07-18 Pork soup noodles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410343545.2A CN104171913A (en) 2014-07-18 2014-07-18 Pork soup noodles

Publications (1)

Publication Number Publication Date
CN104171913A true CN104171913A (en) 2014-12-03

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Family Applications (1)

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CN201410343545.2A Pending CN104171913A (en) 2014-07-18 2014-07-18 Pork soup noodles

Country Status (1)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106036464A (en) * 2016-06-28 2016-10-26 禹州市思源实业有限公司 Healthy bone soup fine dried noodles and preparation method thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101999590A (en) * 2010-10-14 2011-04-06 蔡光育 Soup stock stretched noodles and preparation method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101999590A (en) * 2010-10-14 2011-04-06 蔡光育 Soup stock stretched noodles and preparation method thereof

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
欧阳杰等: "营养型方便面中营养素的强化及调味粉的研制", 《中国调味品》, no. 5, 31 May 2005 (2005-05-31) *
王东伙等: "浅述方便面的调味与增香", 《中国调味品》, no. 6, 30 June 2002 (2002-06-30) *
王放等: "面条品质的改良及新品种的开发研究", 《粮食与饲料工业》, no. 10, 31 October 1999 (1999-10-31), pages 47 - 48 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106036464A (en) * 2016-06-28 2016-10-26 禹州市思源实业有限公司 Healthy bone soup fine dried noodles and preparation method thereof

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Application publication date: 20141203