CN104171913A - Pork soup noodles - Google Patents
Pork soup noodles Download PDFInfo
- 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
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- Prior art keywords
- powder
- pork
- bag
- sauce
- ginger
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- 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
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- 235000015277 pork Nutrition 0.000 title claims abstract description 46
- 235000012149 noodles Nutrition 0.000 title claims abstract description 22
- 235000014347 soups Nutrition 0.000 title claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 99
- 235000015067 sauces Nutrition 0.000 claims abstract description 33
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 18
- 235000008397 ginger Nutrition 0.000 claims abstract description 18
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 18
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 18
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 238000010411 cooking Methods 0.000 claims abstract description 10
- 241000234282 Allium Species 0.000 claims abstract description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 9
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 9
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 9
- 108010068370 Glutens Proteins 0.000 claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 229920002907 Guar gum Polymers 0.000 claims abstract description 9
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 9
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 9
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 9
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 9
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 9
- 244000203593 Piper nigrum Species 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 9
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 235000013614 black pepper Nutrition 0.000 claims abstract description 9
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 9
- 235000013351 cheese Nutrition 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 229940029982 garlic powder Drugs 0.000 claims abstract description 9
- 235000021312 gluten Nutrition 0.000 claims abstract description 9
- 239000000665 guar gum Substances 0.000 claims abstract description 9
- 229960002154 guar gum Drugs 0.000 claims abstract description 9
- 235000010417 guar gum Nutrition 0.000 claims abstract description 9
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims abstract description 9
- 210000004080 milk Anatomy 0.000 claims abstract description 9
- 239000001702 nutmeg Substances 0.000 claims abstract description 9
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 9
- 235000014101 wine Nutrition 0.000 claims abstract description 9
- 239000012138 yeast extract Substances 0.000 claims abstract description 9
- 241000234314 Zingiber Species 0.000 claims description 16
- 239000006071 cream Substances 0.000 claims description 16
- 108010064851 Plant Proteins Proteins 0.000 claims description 8
- 239000000835 fiber Substances 0.000 claims description 8
- 230000003301 hydrolyzing effect Effects 0.000 claims description 8
- 235000021118 plant-derived protein Nutrition 0.000 claims description 8
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- 235000019482 Palm oil Nutrition 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 239000010699 lard oil Substances 0.000 abstract 1
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000002540 palm oil Substances 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L27/00—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
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
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
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.
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 |
Family
ID=51953479
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410343545.2A Pending CN104171913A (en) | 2014-07-18 | 2014-07-18 | Pork soup noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104171913A (en) |
Cited By (1)
| 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)
| 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 |
-
2014
- 2014-07-18 CN CN201410343545.2A patent/CN104171913A/en active Pending
Patent Citations (1)
| 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)
| 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)
| 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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| PB01 | Publication | ||
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Application publication date: 20141203 |