CN104207075A - Instant noodle seasoning powder and preparation method thereof - Google Patents
Instant noodle seasoning powder and preparation method thereof Download PDFInfo
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- CN104207075A CN104207075A CN201410473158.0A CN201410473158A CN104207075A CN 104207075 A CN104207075 A CN 104207075A CN 201410473158 A CN201410473158 A CN 201410473158A CN 104207075 A CN104207075 A CN 104207075A
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- hickory chick
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- seasoning powder
- delicate flavour
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- 239000000843 powder Substances 0.000 title claims abstract description 24
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 22
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 34
- 235000019634 flavors Nutrition 0.000 claims abstract description 34
- 235000013599 spices Nutrition 0.000 claims abstract description 27
- 235000015278 beef Nutrition 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 241000234282 Allium Species 0.000 claims abstract description 19
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 19
- 240000002234 Allium sativum Species 0.000 claims abstract description 19
- 244000068988 Glycine max Species 0.000 claims abstract description 19
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 19
- 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 19
- 229930006000 Sucrose Natural products 0.000 claims abstract description 19
- 235000004611 garlic Nutrition 0.000 claims abstract description 19
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 19
- 239000008159 sesame oil Substances 0.000 claims abstract description 19
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 19
- 241000723418 Carya Species 0.000 claims description 34
- 239000007788 liquid Substances 0.000 claims description 24
- 150000003839 salts Chemical class 0.000 claims description 18
- 235000015067 sauces Nutrition 0.000 claims description 18
- 239000002904 solvent Substances 0.000 claims description 18
- 102000004190 Enzymes Human genes 0.000 claims description 17
- 108090000790 Enzymes Proteins 0.000 claims description 17
- 238000004108 freeze drying Methods 0.000 claims description 8
- 235000014347 soups Nutrition 0.000 claims description 7
- 101710163270 Nuclease Proteins 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 239000004365 Protease Substances 0.000 claims description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 230000029087 digestion Effects 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 4
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 4
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 4
- 239000003337 fertilizer Substances 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000012216 screening Methods 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 2
- 240000006927 Foeniculum vulgare Species 0.000 claims description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 244000223014 Syzygium aromaticum Species 0.000 claims description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000002604 ultrasonography Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 9
- 241000221638 Morchella Species 0.000 abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract 1
- 235000013923 monosodium glutamate Nutrition 0.000 abstract 1
- 239000004223 monosodium glutamate Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000002773 nucleotide Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000004226 guanylic acid Substances 0.000 description 3
- 125000003729 nucleotide group Chemical group 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- 239000004471 Glycine Substances 0.000 description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 2
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 2
- 235000004279 alanine Nutrition 0.000 description 2
- 235000003704 aspartic acid Nutrition 0.000 description 2
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004245 inosinic acid Substances 0.000 description 2
- 229940028843 inosinic acid Drugs 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000221637 Morchellaceae Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241000221700 Pezizales Species 0.000 description 1
- 244000223977 Tuber melanosporum Species 0.000 description 1
- 235000002777 Tuber melanosporum Nutrition 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003471 anti-radiation Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000001471 micro-filtration Methods 0.000 description 1
- 238000000108 ultra-filtration Methods 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
Abstract
The invention relates to the field of food processing, and in particular relates to instant noodle seasoning powder and a preparation method thereof. The instant noodle seasoning powder is prepared from the following raw materials by the following steps according to certain proportions: a flavored morchella material, fresh beef, soybean paste, sesame oil, fresh onion, minced garlic, spice, light soy sauce, white sugar and table salt. The instant noodle seasoning powder disclosed by the invention not only reserves the fresh taste of morchella, but also has the flavors of other raw materials; under a circumstance of not adding monosodium glutamate, the prepared seasoning powder is intense in flavor, unique in taste, natural, healthy and nutrient.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of instant noodles seasoning powder and preparation method thereof.
Background technology
Hickory chick is under the jurisdiction of Ascomycotina, discomycete, Pezizale, Morchellaceae, morchella, and hickory chick has many small ruts with its cap surface, gains the name like sheep tripe in outward appearance pole.Hickory chick is exactly world-famous mountain delicacy offerings from ancient times, occupies first of the large wild name bacterium in the world four, is one of wild mountain bacterium that price is the most expensive.The edible medicinal of hickory chick is worth higher, has reducing blood lipid, immunity moderation, antifatigue, anti-radiation, antitumor action.
Hickory chick delicious flavour, fresh fragrance levels are rich, mouthfeel is tender, as high-grade food materials, is described as " French truffle ", is also Italian top food materials simultaneously.The delicate flavour material of hickory chick comprises free amino acid and 5`-nucleotides, and 35.67%, the 5`-nucleotides that its Free Amino Acids accounts for total amino acid content in hickory chick accounts for 21.10% of nucleotides total amount.The content of the Fresh ear field such as aspartic acid, glutamic acid, glycine, alanine and the delicate flavour nucleotides such as 5`-guanylic acid, 5`-inosinicacid is very abundant in hickory chick.5`-guanylic acid and Fresh ear field play the effect of collaborative flavouring, give the delicate flavour that hickory chick is strong.
Along with growth in the living standard, people, while pursuit food palatant, more and more focus on healthy and nutrition.Consumer demand has been catered to the food that natural, healthy, nutrition are feature.
Summary of the invention
The object of the present invention is to provide that a kind of delicate flavour containing hickory chick delicate flavour and nutritional labeling is strong, unique flavor, natural, healthy, nutrition instant noodles seasoning powder.
Instant noodles seasoning powder of the present invention is made up of following raw material:
10 ~ 15 parts, hickory chick delicate flavour material, 15 ~ 20 parts, fresh beef, soya sauce 10 ~ 15 parts, 0.5 ~ 1 part, sesame oil, raw green onion 1 ~ 3 part, garlic solvent 1 ~ 3 part, spice 0.8 ~ 1.2 part, light soy sauce 0.5 ~ 1 part, white sugar 1 ~ 3 part, salt 2 ~ 4 parts, wherein said hickory chick delicate flavour material is obtained by following steps:
A () pretreatment of raw material: get dry product hickory chick, removes impurity, cross 70 mesh sieves after pulverizing, screenings is for subsequent use;
(b) homogeneous: get the screenings that step (a) obtains, add by solid-liquid ratio be 1:8 ~ 30 water mixing, homogeneous, wherein homogeneous parameter is: homogenization pressure 10 ~ 30MPa, homogeneous initial temperature 25 ~ 50 DEG C, homogenization cycles 2 ~ 6 times;
(c) ultrasonic process: get the liquid after homogeneous, ultrasonic, wherein ultrasound parameter is: power 400 ~ 800W, frequency 15 ~ 30KHz, time 8 ~ 40min;
(d) protease hydrolyzed: get the liquid after ultrasonic process, add compound fertilizer production, the enzyme that goes out after enzymolysis obtains protease hydrolyzed liquid, wherein enzymatic hydrolysis condition is: with edible mushroom mass percentage enzyme concentration 1 ~ 5%, temperature 40 ~ 60 DEG C, pH 4 ~ 7, time 1 ~ 3h, enzyme condition of going out is: enzymolysis liquid goes out enzyme 10min in 95 DEG C of water-baths;
(e) nuclease enzymolysis: get protease hydrolyzed liquid, add 5`-phosphodiesterase, the enzyme that goes out after enzymolysis obtains nuclease enzymolysis liquid, wherein enzymatic hydrolysis condition is: with edible mushroom mass percentage enzyme concentration 0.5 ~ 1%, temperature 60 ~ 65 DEG C, pH6 ~ 6.7, time 2 ~ 3h, enzyme condition of going out is: enzymolysis liquid goes out enzyme 10min in 95 DEG C of water-baths;
F (), by the freeze drying of nuclease enzymolysis liquid, obtains delicate flavour extract.
In order to better realize object of the present invention, the preferred pulp furnish of instant noodles seasoning powder of the present invention can be:
10 parts, hickory chick delicate flavour material, 15 parts, fresh beef, soya sauce 10 parts, 0.5 part, sesame oil, raw green onion 1 part, garlic solvent 1 part, spice 0.8 part, light soy sauce 0.5 part, white sugar 1 part, salt 2 parts.
In order to better realize object of the present invention, the preferred pulp furnish of instant noodles seasoning powder of the present invention can also be:
15 parts, hickory chick delicate flavour material, 20 parts, fresh beef, soya sauce 15 parts, 1 part, sesame oil, raw green onion 3 parts, garlic solvent 3 parts, spice 1.2 parts, light soy sauce 1 part, white sugar 3 parts, salt 4 parts.
In some embodiments, spice is beaten powder by the raw material that fennel, cloves, anise, cassia bark are 2:2:1:1 and is mixed.
Another object of the present invention is to provide a kind of preparation method of above-mentioned instant noodles seasoning powder, and this preparation method comprises the following steps:
A () gets 10 ~ 15 parts, hickory chick delicate flavour material, 15 ~ 20 parts, fresh beef, soya sauce 10 ~ 15 parts, 0.5 ~ 1 part, sesame oil, raw green onion 1 ~ 3 part, garlic solvent 1 ~ 3 part, spice 0.8 ~ 1.2 part, light soy sauce 0.5 ~ 1 part, white sugar 1 ~ 3 part, salt 2 ~ 4 parts by weight;
(b) slaking raw material: after fresh beef autoclaving, removing soup, and shred, autoclaving condition is: solid-liquid ratio 1:1.5 ~ 2.5, cooking pressure 0.11 ~ 0.13MPa, digestion time 45 ~ 60min;
(c) spice: the beef of slaking and hickory chick delicate flavour material, soya sauce, sesame oil, raw green onion, garlic solvent, spice, light soy sauce, white sugar, salt are fully stirred;
(d) dry packing: by well-mixed raw material freeze drying, be milled to Powdered, pack.
Compound fertilizer production utilizes aspergillus oryzae to ferment, and refines, then add some flavor substances, screen composite forming through extraction process micro-filtration, ultrafiltration concentration, dry technology.This enzyme is generally obtained by commercially available purchase, is applied to the hydrolysis of various animal/vegetable protein, and later stage local flavor is optimized.
Beneficial effect of the present invention: instant noodles seasoning powder of the present invention is the flavoring of a kind of delicious food, health, nutrition, except applicable instant noodles, is also applicable in various soup stock, vermicelli food.By preparation method of the present invention, the content of the Fresh ear field such as aspartic acid, glutamic acid, glycine, alanine and the delicate flavour nucleotides such as 5`-guanylic acid, 5`-inosinicacid can be made higher, the toppings obtained can produce dense fragrance, are added into rich delicious sense in food.
Detailed description of the invention:
With specific embodiment, the present invention is further illustrated below, but the present invention is not by the restriction of following embodiment.
Compound fertilizer production model: JC1007 in specific embodiment below, purchased from Hua Qi bio tech ltd, Guangzhou; 5`-phosphodiesterase model is purchased from Hubei Kang Baotai Fine Chemical Co., Ltd; Trypsase is purchased from Zhengzhou Qi Ya chemical products Co., Ltd.
Embodiment 1
Instant noodles seasoning powder of the present invention and preparation method thereof
(1) 10 grams every part meters by weight, get 10 parts, hickory chick delicate flavour material (100g), 15 parts, fresh beef (150g), soya sauce 10 parts (100g), 0.5 part, sesame oil (5g), raw green onion 1 part (10g), garlic solvent 1 part (10g), spice 0.8 part (8g), light soy sauce 0.5 part (5g), white sugar 1 part (10g), salt 2 parts (20g).
(2) slaking raw material: after fresh beef autoclaving, removing soup, and shred as much as possible.Autoclaving condition is: solid-liquid ratio 1:1.5, cooking pressure 0.11MPa, digestion time 45min.
(3) spice: the beef of slaking and hickory chick delicate flavour material, soya sauce, sesame oil, raw green onion, garlic solvent, spice, light soy sauce, white sugar, salt are fully stirred.
(4) dry packing: by well-mixed raw material freeze drying, be milled to Powdered, pack.
Embodiment 2
Instant noodles seasoning powder of the present invention and preparation method thereof
(1) 30 grams every part meters by weight, get 15 parts, hickory chick delicate flavour material (450g), 20 parts, fresh beef (600g), soya sauce 15 parts (450g), 1 part, sesame oil (30g), raw green onion 3 parts (90g), garlic solvent 3 parts (90g), spice 1.2 parts (36g), light soy sauce 1 part (30g), white sugar 3 parts (90g), salt 4 parts (120g).
(2) slaking raw material: after fresh beef autoclaving, removing soup, and shred.Autoclaving condition is: solid-liquid ratio 1:2, cooking pressure 0.12MPa, digestion time 50min.
(3) spice: the beef of slaking and hickory chick delicate flavour material, soya sauce, sesame oil, raw green onion, garlic solvent, spice, light soy sauce, white sugar, salt are fully stirred.
(4) dry packing: by well-mixed raw material freeze drying, be milled to Powdered, pack.
Embodiment 3
Instant noodles seasoning powder of the present invention and preparation method thereof
(1) 60 grams every part meters by weight, get 12 parts, hickory chick delicate flavour material (720g), 17 parts, fresh beef (1020g), soya sauce 11 parts (660g), 0.7 part, sesame oil (42g), raw green onion 1 part (60g), garlic solvent 1 part (60g), spice 0.9 part (54g), light soy sauce 0.7 part (42g), white sugar 1 part (60g), salt 2 parts (120g).
(2) slaking raw material: after fresh beef autoclaving, removing soup, and shred.Autoclaving condition is: solid-liquid ratio 1:1.5, cooking pressure 0.12MPa, digestion time 55min.
(3) spice: the beef of slaking and hickory chick delicate flavour material, soya sauce, sesame oil, raw green onion, garlic solvent, spice, light soy sauce, white sugar, salt are fully stirred.
(4) dry packing: by well-mixed raw material freeze drying, be milled to Powdered, pack.
Embodiment 4
Instant noodles seasoning powder of the present invention and preparation method thereof
(1) 90 grams every part meters by weight, get 13 parts, hickory chick delicate flavour material (1170g), 18 parts, fresh beef (1620g), soya sauce 13 parts (1170g), 0.8 part, sesame oil (72g), raw green onion 2 parts (180g), garlic solvent 2 parts (180g), spice 1 part (90g), light soy sauce 0.8 part (72g), white sugar 2 parts (180g), salt 3 parts (270g).
(2) slaking raw material: after fresh beef autoclaving, removing soup, and shred as much as possible.Autoclaving condition is: solid-liquid ratio 1:2.5, cooking pressure 0.13MPa, digestion time 60min.
(3) spice: the beef of slaking and hickory chick delicate flavour material, soya sauce, sesame oil, raw green onion, garlic solvent, spice, light soy sauce, white sugar, salt are fully stirred.
(4) dry packing: by well-mixed raw material freeze drying, be milled to Powdered, pack.
Claims (5)
1. an instant noodles seasoning powder, is characterized in that, is made up of following raw material:
10 ~ 15 parts, hickory chick delicate flavour material, 15 ~ 20 parts, fresh beef, soya sauce 10 ~ 15 parts, 0.5 ~ 1 part, sesame oil, raw green onion 1 ~ 3 part, garlic solvent 1 ~ 3 part, spice 0.8 ~ 1.2 part, light soy sauce 0.5 ~ 1 part, white sugar 1 ~ 3 part, salt 2 ~ 4 parts,
Wherein said hickory chick delicate flavour material is obtained by following steps:
A () pretreatment of raw material: get dry product hickory chick, removes impurity, cross 70 mesh sieves after pulverizing, screenings is for subsequent use;
(b) homogeneous: get the screenings that step (a) obtains, add by solid-liquid ratio be 1:8 ~ 30 water mixing, homogeneous, wherein homogeneous parameter is: homogenization pressure 10 ~ 30MPa, homogeneous initial temperature 25 ~ 50 DEG C, homogenization cycles 2 ~ 6 times;
(c) ultrasonic process: get the liquid after homogeneous, ultrasonic, wherein ultrasound parameter is: power 400 ~ 800W, frequency 15 ~ 30KHz, time 8 ~ 40min;
(d) protease hydrolyzed: get the liquid after ultrasonic process, add compound fertilizer production, the enzyme that goes out after enzymolysis obtains protease hydrolyzed liquid, wherein enzymatic hydrolysis condition is: with hickory chick mass percentage enzyme concentration 1 ~ 5%, temperature 40 ~ 60 DEG C, pH4 ~ 7, time 1 ~ 3h, enzyme condition of going out is: enzymolysis liquid goes out enzyme 10min in 95 DEG C of water-baths;
(e) nuclease enzymolysis: get protease hydrolyzed liquid, add 5`-phosphodiesterase, the enzyme that goes out after enzymolysis obtains nuclease enzymolysis liquid, wherein enzymatic hydrolysis condition is: with hickory chick mass percentage enzyme concentration 0.5 ~ 1%, temperature 60 ~ 65 DEG C, pH6 ~ 6.7, time 2 ~ 3h, enzyme condition of going out is: enzymolysis liquid goes out enzyme 10min in 95 DEG C of water-baths;
F (), by the freeze drying of nuclease enzymolysis liquid, obtains delicate flavour extract.
2. instant noodles seasoning powder according to claim 1, is characterized in that, is made up of following raw material:
10 parts, hickory chick delicate flavour material, 15 parts, fresh beef, soya sauce 10 parts, 0.5 part, sesame oil, raw green onion 1 part, garlic solvent 1 part, spice 0.8 part, light soy sauce 0.5 part, white sugar 1 part, salt 2 parts.
3. instant noodles seasoning powder according to claim 1, is characterized in that, is made up of following raw material:
15 parts, hickory chick delicate flavour material, 20 parts, fresh beef, soya sauce 15 parts, 1 part, sesame oil, raw green onion 3 parts, garlic solvent 3 parts, spice 1.2 parts, light soy sauce 1 part, white sugar 3 parts, salt 4 parts.
4. instant noodles seasoning powder according to claim 1, is characterized in that, described spice is beaten powder by the raw material that fennel, cloves, anise, cassia bark are 2:2:1:1 and mixed.
5. prepare a method for instant noodles seasoning powder according to claim 1, it is characterized in that, comprise the following steps:
A () gets 10 ~ 15 parts, hickory chick delicate flavour material, 15 ~ 20 parts, fresh beef, soya sauce 10 ~ 15 parts, 0.5 ~ 1 part, sesame oil, raw green onion 1 ~ 3 part, garlic solvent 1 ~ 3 part, spice 0.8 ~ 1.2 part, light soy sauce 0.5 ~ 1 part, white sugar 1 ~ 3 part, salt 2 ~ 4 parts by weight;
(b) slaking raw material: after fresh beef autoclaving, removing soup, and shred.Autoclaving condition is: solid-liquid ratio 1:1.5 ~ 2.5, cooking pressure 0.11 ~ 0.13MPa, digestion time 45 ~ 60min;
(c) spice: the beef of slaking and hickory chick delicate flavour material, soya sauce, sesame oil, raw green onion, garlic solvent, spice, light soy sauce, white sugar, salt are fully stirred;
(d) dry packing: by well-mixed raw material freeze drying, be milled to Powdered, pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410473158.0A CN104207075B (en) | 2014-09-16 | 2014-09-16 | A kind of instant noodles seasoning powder and preparation method thereof |
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| CN201410473158.0A CN104207075B (en) | 2014-09-16 | 2014-09-16 | A kind of instant noodles seasoning powder and preparation method thereof |
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| CN104207075A true CN104207075A (en) | 2014-12-17 |
| CN104207075B CN104207075B (en) | 2016-04-20 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231397A (en) * | 2015-08-29 | 2016-01-13 | 菏泽海诺知识产权服务有限公司 | Formula of seasoning of instant noodles capable of enabling people eating seasoning not to suffer from excessive internal heat |
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| CN104207075B (en) | 2016-04-20 |
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