CN105361083A - Spare rib seasoning packet of soup cooked wheaten food and preparation method of spare rib seasoning packet - Google Patents

Abstract

The invention discloses a spare rib seasoning packet of soup cooked wheaten food and a preparation method of the spare rib seasoning packet and belongs to the technical field of food flavoring agents. The spare rib seasoning packet of the soup cooked wheaten food comprises a sauce packet, a powder packet and a dried vegetable packet. The sauce packet comprises concentrated spare rib soup, bechamel, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, hawthorns, pericarpium citri reticulatae, plum pulp, garlic, fennel, old ginger, planted pepper, wild zanthoxylum schinifollum, milkvetch roots, prepared rehmannia roots, cucumber leaves, liquorice, radix angelica sinensis, rhizoma kaempferiae, lycium barbarum and red dates. The powder packet comprises table salt powder, monosodium glutamate, powdered sugar, green bean starch, pleurotus eryngii powder, star aniseed powder, fennel powder, cassia twig powder, amomum tsaoko powder, ground clove powder, chili powder, ground pepper, onion powder and ginger powder. Compared with the prior art, the spare rib seasoning packet has the advantages that the food material source is simple, the taste is delicious, the fragrance is strong, the production method is simple, and the process is mature, the composite flavoring effect of the sauce packet, the powder packet and the dried vegetable powder is fully exerted, and a certain medicated food effect is achieved.

Description

A kind of chop seasoning bag of noodle soup food and production method thereof

Technical field

The invention belongs to food flavor technical field, in particular, belong to chop seasoning bag and the production method thereof of a kind of noodle soup food.

Background technology

In prior art China cooking culture in concern for rib soup very large, such as in the noodle soup foods such as noodles, instant noodles, won ton, He Le, oat flour, it is the crucial auxiliary material making delicious food as a kind of special material, is the important component part forming noodle soup food special favor.In prior art, various flavor enhancement is widely used in the additive in noodle soup food, except focusing on increasing except taste, along with improving constantly of rhythm of life and quality, people pay attention to that nutrition, convenience and taste are diversified, customizations more, and general flavor enhancement such as monosodium glutamate, chickens' extract are all single roads, its requirement cannot be adapted to.How to utilize food materials of the prior art to develop to be suitable for popular taste, a great problem that the chop flavor enhancement of diet balance requirement is the art can be met again simultaneously.

Contained by chop, nutrition is very abundant, and its protein is similar to meat with fat content.Protein in bone 90% is collagen, ossein and chondroitin, has and strengthens cortical cell metabolism and prevent old and feeble effect.Containing all amino acid forming protein in bone, and amino acid ratio is balanced, and essential amino acid level is high, belongs to high-quality protein, and visible SPP1 is the soluble protein of comparatively full price, and biological value is high.Vitamin also containing a large amount of calcium microcosmic salt, bioactivator, magnesium, sodium, iron, zinc, potassium, villiaumite, citrate and many needed by human such as VA, VD, VB1, VB2, VB12 in fresh bone, and content ratio and needed by human body are extremely close, are easily absorbed by the body and utilize.

Summary of the invention

The present invention, in order to effectively solve above technical problem, gives chop seasoning bag and the production method thereof of a kind of noodle soup food.

The chop seasoning bag of a kind of noodle soup food of the present invention, comprises sauce packet, powder bag and dry vegetalbe bag, and sauce packet, weight ratio between powder bag and dry vegetalbe bag are (1-2): 1:(1-2), it is characterized in that,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 40-60 part, tartar sauce 10-20 part, peanut oil 4-6 part, sunflower oil 4-6 part, soybean oil 4-6 part, olive oil 4-6 part, corn oil 4-6 part, hawthorn 5-10 part, dried orange peel 5-10 part, plum meat 5-10 part, garlic 4-6 part, little fennel 2-5 part, old ginger 4-6 part, plantation Chinese prickly ash 2-4 part, wild mountain flower green pepper 2-4 part, Radix Astragali 2-3 part, prepared rhizome of rehmannia 2-3 part, cucumber leaf 2-3 part, Radix Glycyrrhizae 2-5 part, Radix Angelicae Sinensis 2-4 part, kaempferia galamga 2-4 part, matrimony vine 2-5 part, red date 2-5 part, aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag,

The composition of following weight parts is comprised: salt powder 20-30 part, monosodium glutamate 5-10 part, powdered sugar 5-10 part, green starch 5-10 part, pleurotus eryngii powder 5-10 part, star aniseed powder 2-5 part, fennel seeds powder 2-5 part, cassia twig powder 2-5 part, tsaoko powder 2-5 part, Ground Cloves 2-5 part, chilli powder 2-5 part, pepper powder 2-5 part, onion powder 2-5 part, ginger powder 2-5 part in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: mushroom dry vegetalbe 5-10 part, carrot dry vegetalbe 5-10 part, wild cabbage dry vegetalbe 5-10 part, green onion dry vegetalbe 5-10 part in dry vegetalbe bag.

According to the chop seasoning bag that above-described noodle soup are eaten, comprise sauce packet, powder bag and dry vegetalbe bag, sauce packet, weight ratio between powder bag and dry vegetalbe bag are 2:1:2, preferably,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 40 parts, tartar sauce 10 parts, peanut oil 4 parts, sunflower oil 4 parts, soybean oil 4 parts, 4 parts, olive oil, corn oil 4 parts, hawthorn 5 parts, dried orange peel 5 parts, plum meat 5 parts, 4 parts, garlic, little fennel 2 parts, old ginger 4 parts, plantation 2 parts, Chinese prickly ash, wild mountain flower green pepper 2 parts, the Radix Astragali 2 parts, prepared rhizome of rehmannia 2 parts, cucumber leaf 2 parts, 2 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 2 parts, kaempferia galamga 2 parts, matrimony vine 2 parts, red date 2 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 20 parts, salt powder, monosodium glutamate 5 parts, powdered sugar 5 parts, green starch 5 parts, 5 parts, pleurotus eryngii powder, star aniseed powder 2 parts, 2 parts, fennel seeds powder, 2 parts, cassia twig powder, 2 parts, tsaoko powder, Ground Cloves 2 parts, chilli powder 2 parts, pepper powder 2 parts, onion powder 2 parts, 2 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 5 parts, mushroom dry vegetalbe, 5 parts, carrot dry vegetalbe, 5 parts, wild cabbage dry vegetalbe, 5 parts, green onion dry vegetalbe in dry vegetalbe bag.

According to the chop seasoning bag that above-described noodle soup are eaten, comprise sauce packet, powder bag and dry vegetalbe bag, sauce packet, weight ratio between powder bag and dry vegetalbe bag are 2:1:2, preferably,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 60 parts, tartar sauce 20 parts, peanut oil 6 parts, sunflower oil 6 parts, soybean oil 6 parts, 6 parts, olive oil, corn oil 6 parts, hawthorn 10 parts, dried orange peel 10 parts, plum meat 10 parts, 6 parts, garlic, little fennel 5 parts, old ginger 6 parts, plantation 4 parts, Chinese prickly ash, wild mountain flower green pepper 4 parts, the Radix Astragali 3 parts, prepared rhizome of rehmannia 3 parts, cucumber leaf 3 parts, 5 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 4 parts, kaempferia galamga 4 parts, matrimony vine 5 parts, red date 5 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 30 parts, salt powder, monosodium glutamate 10 parts, powdered sugar 10 parts, green starch 10 parts, 10 parts, pleurotus eryngii powder, star aniseed powder 5 parts, 5 parts, fennel seeds powder, 5 parts, cassia twig powder, 5 parts, tsaoko powder, Ground Cloves 5 parts, chilli powder 5 parts, pepper powder 5 parts, onion powder 5 parts, 5 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 10 parts, mushroom dry vegetalbe, 10 parts, carrot dry vegetalbe, 10 parts, wild cabbage dry vegetalbe, 10 parts, green onion dry vegetalbe in dry vegetalbe bag.

According to the chop seasoning bag that above-described noodle soup are eaten, comprise sauce packet, powder bag and dry vegetalbe bag, sauce packet, weight ratio between powder bag and dry vegetalbe bag are 1.5:1:1.5, preferably,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 50 parts, tartar sauce 15 parts, peanut oil 4 parts, sunflower oil 4 parts, soybean oil 4 parts, 4 parts, olive oil, corn oil 4 parts, hawthorn 6 parts, dried orange peel 6 parts, plum meat 6 parts, 4 parts, garlic, little fennel 3 parts, old ginger 4 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, the Radix Astragali 2 parts, prepared rhizome of rehmannia 2 parts, cucumber leaf 2 parts, 3 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts, matrimony vine 3 parts, red date 3 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 20 parts, salt powder, monosodium glutamate 5 parts, powdered sugar 5 parts, green starch 5 parts, 5 parts, pleurotus eryngii powder, star aniseed powder 3 parts, 3 parts, fennel seeds powder, 3 parts, cassia twig powder, 3 parts, tsaoko powder, Ground Cloves 3 parts, chilli powder 3 parts, pepper powder 3 parts, onion powder 3 parts, 3 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 6 parts, mushroom dry vegetalbe, 6 parts, carrot dry vegetalbe, 6 parts, wild cabbage dry vegetalbe, 6 parts, green onion dry vegetalbe in dry vegetalbe bag.

According to the chop seasoning bag that above-described noodle soup are eaten, comprise sauce packet, powder bag and dry vegetalbe bag, sauce packet, weight ratio between powder bag and dry vegetalbe bag are 1.5:1:1.5, preferably,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 50 parts, tartar sauce 15 parts, peanut oil 4 parts, sunflower oil 4 parts, soybean oil 4 parts, 4 parts, olive oil, corn oil 4 parts, hawthorn 6 parts, dried orange peel 6 parts, plum meat 6 parts, 4 parts, garlic, little fennel 3 parts, old ginger 4 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, the Radix Astragali 2 parts, prepared rhizome of rehmannia 2 parts, cucumber leaf 2 parts, 3 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts, matrimony vine 3 parts, red date 3 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 20 parts, salt powder, monosodium glutamate 5 parts, powdered sugar 5 parts, green starch 5 parts, 5 parts, pleurotus eryngii powder, star aniseed powder 3 parts, 3 parts, fennel seeds powder, 3 parts, cassia twig powder, 3 parts, tsaoko powder, Ground Cloves 3 parts, chilli powder 3 parts, pepper powder 3 parts, onion powder 3 parts, 3 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 6 parts, mushroom dry vegetalbe, 6 parts, carrot dry vegetalbe, 6 parts, wild cabbage dry vegetalbe, 6 parts, green onion dry vegetalbe in dry vegetalbe bag.

According to the chop seasoning bag that above-described noodle soup are eaten, comprise sauce packet, powder bag and dry vegetalbe bag, sauce packet, weight ratio between powder bag and dry vegetalbe bag are 2:1:1.6, preferably,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 50 parts, tartar sauce 15 parts, peanut oil 5 parts, sunflower oil 5 parts, soybean oil 5 parts, 5 parts, olive oil, corn oil 5 parts, hawthorn 7 parts, dried orange peel 7 parts, plum meat 7 parts, 5 parts, garlic, little fennel 4 parts, old ginger 5 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, the Radix Astragali 2 parts, prepared rhizome of rehmannia 2 parts, cucumber leaf 2 parts, 3 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts, matrimony vine 4 parts, red date 4 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 8 parts, powdered sugar 8 parts, green starch 8 parts, 8 parts, pleurotus eryngii powder, star aniseed powder 3 parts, 3 parts, fennel seeds powder, 3 parts, cassia twig powder, 3 parts, tsaoko powder, Ground Cloves 3 parts, chilli powder 3 parts, pepper powder 3 parts, onion powder 3 parts, 3 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 6 parts, mushroom dry vegetalbe, 6 parts, carrot dry vegetalbe, 6 parts, wild cabbage dry vegetalbe, 6 parts, green onion dry vegetalbe in dry vegetalbe bag.

According to the chop seasoning bag that above-described noodle soup are eaten, comprise sauce packet, powder bag and dry vegetalbe bag, sauce packet, weight ratio between powder bag and dry vegetalbe bag are 2:1:1.5, preferably,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 50 parts, tartar sauce 15 parts, peanut oil 5 parts, sunflower oil 5 parts, soybean oil 5 parts, 5 parts, olive oil, corn oil 5 parts, hawthorn 7 parts, dried orange peel 7 parts, plum meat 7 parts, 5 parts, garlic, little fennel 4 parts, old ginger 5 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, the Radix Astragali 3 parts, prepared rhizome of rehmannia 3 parts, cucumber leaf 3 parts, 4 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts, matrimony vine 4 parts, red date 4 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 8 parts, powdered sugar 8 parts, green starch 8 parts, 8 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 4 parts, chilli powder 4 parts, pepper powder 4 parts, onion powder 4 parts, 4 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 8 parts, mushroom dry vegetalbe, 8 parts, carrot dry vegetalbe, 8 parts, wild cabbage dry vegetalbe, 8 parts, green onion dry vegetalbe in dry vegetalbe bag.

According to the chop seasoning bag that above-described noodle soup are eaten, comprise sauce packet, powder bag and dry vegetalbe bag, sauce packet, weight ratio between powder bag and dry vegetalbe bag are 2:1:1.4, preferably,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 50 parts, tartar sauce 15 parts, peanut oil 6 parts, sunflower oil 6 parts, soybean oil 6 parts, 6 parts, olive oil, corn oil 6 parts, hawthorn 9 parts, dried orange peel 9 parts, plum meat 9 parts, 6 parts, garlic, little fennel 3 parts, old ginger 6 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, the Radix Astragali 3 parts, prepared rhizome of rehmannia 3 parts, cucumber leaf 3 parts, 4 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts, matrimony vine 4 parts, red date 4 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 30 parts, salt powder, monosodium glutamate 10 parts, powdered sugar 10 parts, green starch 10 parts, 10 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 4 parts, chilli powder 4 parts, pepper powder 4 parts, onion powder 4 parts, 4 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 8 parts, mushroom dry vegetalbe, 8 parts, carrot dry vegetalbe, 8 parts, wild cabbage dry vegetalbe, 8 parts, green onion dry vegetalbe in dry vegetalbe bag.

According to the chop seasoning bag that above-described noodle soup are eaten, comprise sauce packet, powder bag and dry vegetalbe bag, sauce packet, weight ratio between powder bag and dry vegetalbe bag are 2:1:1.3, preferably,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 50 parts, tartar sauce 15 parts, peanut oil 6 parts, sunflower oil 6 parts, soybean oil 6 parts, 6 parts, olive oil, corn oil 6 parts, hawthorn 9 parts, dried orange peel 9 parts, plum meat 9 parts, 6 parts, garlic, little fennel 3 parts, old ginger 6 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, the Radix Astragali 3 parts, prepared rhizome of rehmannia 3 parts, cucumber leaf 3 parts, 4 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts, matrimony vine 4 parts, red date 4 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 30 parts, salt powder, monosodium glutamate 10 parts, powdered sugar 10 parts, green starch 10 parts, 10 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 4 parts, chilli powder 4 parts, pepper powder 4 parts, onion powder 4 parts, 4 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 8 parts, mushroom dry vegetalbe, 8 parts, carrot dry vegetalbe, 8 parts, wild cabbage dry vegetalbe, 8 parts, green onion dry vegetalbe in dry vegetalbe bag.

A kind of production method making the chop seasoning bag of the above noodle soup food of the present invention, is characterized in that, comprise the following steps:

S1, prepare sauce bag: rib soup will be concentrated in proportion, hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, and suitable quantity of water put into sealing stirring container 4MPa steam continue to container heating 10-20min, then tartar sauce is put in proportion, peanut oil, sunflower oil, soybean oil, olive oil, the steam of corn oil continuation 3MPa continues container heating 10-20min, and then put into garlic in proportion, little fennel, old ginger, plantation Chinese prickly ash, the steam continuing to stir continuation 4MPa after wild mountain flower green pepper continues container heating 10-20min, after closing vapour, aseptic condition bottom discharge blend compounds body wears into sauce, slag is removed in filtration, weighing obtains sauce bag after being distributed into bag,

S2, prepare powder bag: after pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, ginger powder cross 80-100 object sieve respectively, take salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, Jiang Fen in proportion, mix under aseptic condition after, be distributed into bag after obtain powder bag;

S3, prepare dry vegetalbe bag: mushroom, carrot, wild cabbage, green onion dry vegetalbe cleaned respectively and shredded, fast dewatering under 70-80 DEG C of bake out temperature, 7-9h drying time condition, taking in proportion under aseptic condition after aforementioned dry vegetables are distributed into bag and obtain dry vegetalbe bag.

The present invention compared with prior art has that food materials source is simple, delicious flavour, give off a strong fragrance, the feature such as delicious flavour, production are simple, technical maturity, given full play to the complex flavor effect of sauce bag, powder bag and dry vegetalbe bag and there is certain herbal cuisine effect.Hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date are applied in sauce bag by the present invention, and hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date boil the overall nutritive value that greatly can improve sauce bag together with concentrated rib soup, tartar sauce, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, garlic, little fennel, old ginger, plantation Chinese prickly ash, wild mountain flower green pepper; Salt powder in powder bag, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, ginger powder mix and powder bag can be made to have better seasoning effect; Sauce bag, powder bag and dry vegetalbe bag mix the taste greatly improving noodle soup food, and have the herbal cuisine health care of stomach strengthening and digestion promoting, enriching yin and nourishing kidney, regulating qi to alleviate mental depression.

Detailed description of the invention

Preferred embodiment 1

This detailed description of the invention has given full play to the complex flavor effect of various different components in sauce bag, powder bag and dry vegetalbe bag, food materials source is simple, delicious flavour, give off a strong fragrance, delicious flavour, production are simple, technical maturity, have the herbal cuisine health care of stomach strengthening and digestion promoting, enriching yin and nourishing kidney, regulating qi to alleviate mental depression.Wheaten food and edible is added after forming thick soup by brewed in hot water after only needing to open sauce bag, powder bag and dry vegetalbe bag respectively when using.

The chop seasoning bag of the noodle soup food of this detailed description of the invention, comprise sauce packet, powder bag and dry vegetalbe bag, sauce packet, weight ratio between powder bag and dry vegetalbe bag are 2:1:2, it is characterized in that,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 40 parts, tartar sauce 10 parts, peanut oil 4 parts, sunflower oil 4 parts, soybean oil 4 parts, 4 parts, olive oil, corn oil 4 parts, hawthorn 5 parts, dried orange peel 5 parts, plum meat 5 parts, 4 parts, garlic, little fennel 2 parts, old ginger 4 parts, plantation 2 parts, Chinese prickly ash, wild mountain flower green pepper 2 parts, the Radix Astragali 2 parts, prepared rhizome of rehmannia 2 parts, cucumber leaf 2 parts, 2 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 2 parts, kaempferia galamga 2 parts, matrimony vine 2 parts, red date 2 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 20 parts, salt powder, monosodium glutamate 5 parts, powdered sugar 5 parts, green starch 5 parts, 5 parts, pleurotus eryngii powder, star aniseed powder 2 parts, 2 parts, fennel seeds powder, 2 parts, cassia twig powder, 2 parts, tsaoko powder, Ground Cloves 2 parts, chilli powder 2 parts, pepper powder 2 parts, onion powder 2 parts, 2 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 5 parts, mushroom dry vegetalbe, 5 parts, carrot dry vegetalbe, 5 parts, wild cabbage dry vegetalbe, 5 parts, green onion dry vegetalbe in dry vegetalbe bag.

The production method of a present embodiment chop seasoning bag, comprises the following steps:

S1, prepare sauce bag: rib soup will be concentrated in proportion, hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, and suitable quantity of water put into sealing stirring container 4MPa steam continue to container heating 10-20min, then tartar sauce is put in proportion, peanut oil, sunflower oil, soybean oil, olive oil, the steam of corn oil continuation 3MPa continues container heating 10-20min, and then put into garlic in proportion, little fennel, old ginger, plantation Chinese prickly ash, the steam continuing to stir continuation 4MPa after wild mountain flower green pepper continues container heating 10-20min, after closing vapour, aseptic condition bottom discharge blend compounds body wears into sauce, slag is removed in filtration, weighing obtains sauce bag after being distributed into bag, if do not have steam as heat medium, can other energy sources for heating modes such as coal gas be used, by control jet to reach the same heating effect of different pressures steam,

The manufacturing process of sauce bag is put together to add water after infusion is about 30-60min and wear into sauce with colloid mill again at concentrated rib soup, tartar sauce, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, hawthorn, dried orange peel, plum meat, garlic, little fennel, old ginger, plantation Chinese prickly ash, wild mountain flower green pepper, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, then after filtration, removes and fillingly after slag namely obtain sauce bag.Tartar sauce can be one or several mixtures in flour paste, salty sauce, soya sauce, broad bean paste, wheat sauce; Concentrated rib soup is the rib soup that prior Pig spareribs or pig bone boil, and other various compositions join successively in concentrated rib soup and boil 30-60min together, because the time boiled is long so need to add appropriate water to prevent dry pot.

S2, prepare powder bag: after pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, ginger powder cross 80-100 object sieve respectively, take salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, Jiang Fen in proportion, mix under aseptic condition after, be distributed into bag after obtain powder bag;

After pleurotus eryngii powder in powder bag, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, ginger powder cross 80-100 object sieve respectively, take salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, Jiang Fen in proportion, mix under aseptic condition after, be distributed into bag after obtain powder bag; Different components, by after electronic scale method of addition automatic Weighing batching, adds mixer and carries out mix and blend; Can add suitable quantity of water in whipping process to strengthen mixing effect, major ingredient carries out stoving process after stirring.The technological process of production of powder bag can be: stir major ingredient → oven dry → screening → pulse mix and blend homogeneous → screening → strength transmission → packaging.

S3, prepare dry vegetalbe bag: mushroom, carrot, wild cabbage, green onion dry vegetalbe cleaned respectively and shredded, fast dewatering under 70-80 DEG C of bake out temperature, 7-9h drying time condition, taking in proportion under aseptic condition after aforementioned dry vegetables are distributed into bag and obtain dry vegetalbe bag.

Preferred embodiment 2

This detailed description of the invention has given full play to the complex flavor effect of various different components in sauce bag, powder bag and dry vegetalbe bag, food materials source is simple, delicious flavour, give off a strong fragrance, delicious flavour, production are simple, technical maturity, have the herbal cuisine health care of stomach strengthening and digestion promoting, enriching yin and nourishing kidney, regulating qi to alleviate mental depression.Wheaten food and edible is added after forming thick soup by brewed in hot water after only needing to open sauce bag, powder bag and dry vegetalbe bag respectively when using.

The chop seasoning bag of the noodle soup food of this detailed description of the invention, comprise sauce packet, powder bag and dry vegetalbe bag, sauce packet, weight ratio between powder bag and dry vegetalbe bag are 2:1:2, it is characterized in that,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 60 parts, tartar sauce 20 parts, peanut oil 6 parts, sunflower oil 6 parts, soybean oil 6 parts, 6 parts, olive oil, corn oil 6 parts, hawthorn 10 parts, dried orange peel 10 parts, plum meat 10 parts, 6 parts, garlic, little fennel 5 parts, old ginger 6 parts, plantation 4 parts, Chinese prickly ash, wild mountain flower green pepper 4 parts, the Radix Astragali 3 parts, prepared rhizome of rehmannia 3 parts, cucumber leaf 3 parts, 5 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 4 parts, kaempferia galamga 4 parts, matrimony vine 5 parts, red date 5 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 30 parts, salt powder, monosodium glutamate 10 parts, powdered sugar 10 parts, green starch 10 parts, 10 parts, pleurotus eryngii powder, star aniseed powder 5 parts, 5 parts, fennel seeds powder, 5 parts, cassia twig powder, 5 parts, tsaoko powder, Ground Cloves 5 parts, chilli powder 5 parts, pepper powder 5 parts, onion powder 5 parts, 5 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 10 parts, mushroom dry vegetalbe, 10 parts, carrot dry vegetalbe, 10 parts, wild cabbage dry vegetalbe, 10 parts, green onion dry vegetalbe in dry vegetalbe bag.

The production method of a present embodiment chop seasoning bag, comprises the following steps:

S1, prepare sauce bag: rib soup will be concentrated in proportion, hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, and suitable quantity of water put into sealing stirring container 4MPa steam continue to container heating 10-20min, then tartar sauce is put in proportion, peanut oil, sunflower oil, soybean oil, olive oil, the steam of corn oil continuation 3MPa continues container heating 10-20min, and then put into garlic in proportion, little fennel, old ginger, plantation Chinese prickly ash, the steam continuing to stir continuation 4MPa after wild mountain flower green pepper continues container heating 10-20min, after closing vapour, aseptic condition bottom discharge blend compounds body wears into sauce, slag is removed in filtration, weighing obtains sauce bag after being distributed into bag, if do not have steam as heat medium, can other energy sources for heating modes such as coal gas be used, by control jet to reach the same heating effect of different pressures steam,

The manufacturing process of sauce bag is put together to add water after infusion is about 30-60min and wear into sauce with colloid mill again at concentrated rib soup, tartar sauce, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, hawthorn, dried orange peel, plum meat, garlic, little fennel, old ginger, plantation Chinese prickly ash, wild mountain flower green pepper, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, then after filtration, removes and fillingly after slag namely obtain sauce bag.Tartar sauce can be one or several mixtures in flour paste, salty sauce, soya sauce, broad bean paste, wheat sauce; Concentrated rib soup is the rib soup that prior Pig spareribs or pig bone boil, and other various compositions join successively in concentrated rib soup and boil 30-60min together, because the time boiled is long so need to add appropriate water to prevent dry pot.

S2, prepare powder bag: after pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, ginger powder cross 80-100 object sieve respectively, take salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, Jiang Fen in proportion, mix under aseptic condition after, be distributed into bag after obtain powder bag;

After pleurotus eryngii powder in powder bag, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, ginger powder cross 80-100 object sieve respectively, take salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, Jiang Fen in proportion, mix under aseptic condition after, be distributed into bag after obtain powder bag; Different components, by after electronic scale method of addition automatic Weighing batching, adds mixer and carries out mix and blend; Can add suitable quantity of water in whipping process to strengthen mixing effect, major ingredient carries out stoving process after stirring.The technological process of production of powder bag can be: stir major ingredient → oven dry → screening → pulse mix and blend homogeneous → screening → strength transmission → packaging.

S3, prepare dry vegetalbe bag: mushroom, carrot, wild cabbage, green onion dry vegetalbe cleaned respectively and shredded, fast dewatering under 70-80 DEG C of bake out temperature, 7-9h drying time condition, taking in proportion under aseptic condition after aforementioned dry vegetables are distributed into bag and obtain dry vegetalbe bag.

Preferred embodiment 3

This detailed description of the invention has given full play to the complex flavor effect of various different components in sauce bag, powder bag and dry vegetalbe bag, food materials source is simple, delicious flavour, give off a strong fragrance, delicious flavour, production are simple, technical maturity, have the herbal cuisine health care of stomach strengthening and digestion promoting, enriching yin and nourishing kidney, regulating qi to alleviate mental depression.Wheaten food and edible is added after forming thick soup by brewed in hot water after only needing to open sauce bag, powder bag and dry vegetalbe bag respectively when using.

The chop seasoning bag of the noodle soup food of this detailed description of the invention, comprise sauce packet, powder bag and dry vegetalbe bag, sauce packet, weight ratio between powder bag and dry vegetalbe bag are 1.5:1:1.5, it is characterized in that,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 50 parts, tartar sauce 15 parts, peanut oil 4 parts, sunflower oil 4 parts, soybean oil 4 parts, 4 parts, olive oil, corn oil 4 parts, hawthorn 6 parts, dried orange peel 6 parts, plum meat 6 parts, 4 parts, garlic, little fennel 3 parts, old ginger 4 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, the Radix Astragali 2 parts, prepared rhizome of rehmannia 2 parts, cucumber leaf 2 parts, 3 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts, matrimony vine 3 parts, red date 3 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 20 parts, salt powder, monosodium glutamate 5 parts, powdered sugar 5 parts, green starch 5 parts, 5 parts, pleurotus eryngii powder, star aniseed powder 3 parts, 3 parts, fennel seeds powder, 3 parts, cassia twig powder, 3 parts, tsaoko powder, Ground Cloves 3 parts, chilli powder 3 parts, pepper powder 3 parts, onion powder 3 parts, 3 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 6 parts, mushroom dry vegetalbe, 6 parts, carrot dry vegetalbe, 6 parts, wild cabbage dry vegetalbe, 6 parts, green onion dry vegetalbe in dry vegetalbe bag.

The production method of a present embodiment chop seasoning bag, comprises the following steps:

S1, prepare sauce bag: rib soup will be concentrated in proportion, hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, and suitable quantity of water put into sealing stirring container 4MPa steam continue to container heating 10-20min, then tartar sauce is put in proportion, peanut oil, sunflower oil, soybean oil, olive oil, the steam of corn oil continuation 3MPa continues container heating 10-20min, and then put into garlic in proportion, little fennel, old ginger, plantation Chinese prickly ash, the steam continuing to stir continuation 4MPa after wild mountain flower green pepper continues container heating 10-20min, after closing vapour, aseptic condition bottom discharge blend compounds body wears into sauce, slag is removed in filtration, weighing obtains sauce bag after being distributed into bag, if do not have steam as heat medium, can other energy sources for heating modes such as coal gas be used, by control jet to reach the same heating effect of different pressures steam,

The manufacturing process of sauce bag is put together to add water after infusion is about 30-60min and wear into sauce with colloid mill again at concentrated rib soup, tartar sauce, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, hawthorn, dried orange peel, plum meat, garlic, little fennel, old ginger, plantation Chinese prickly ash, wild mountain flower green pepper, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, then after filtration, removes and fillingly after slag namely obtain sauce bag.Tartar sauce can be one or several mixtures in flour paste, salty sauce, soya sauce, broad bean paste, wheat sauce; Concentrated rib soup is the rib soup that prior Pig spareribs or pig bone boil, and other various compositions join successively in concentrated rib soup and boil 30-60min together, because the time boiled is long so need to add appropriate water to prevent dry pot.

S2, prepare powder bag: after pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, ginger powder cross 80-100 object sieve respectively, take salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, Jiang Fen in proportion, mix under aseptic condition after, be distributed into bag after obtain powder bag;

After pleurotus eryngii powder in powder bag, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, ginger powder cross 80-100 object sieve respectively, take salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, Jiang Fen in proportion, mix under aseptic condition after, be distributed into bag after obtain powder bag; Different components, by after electronic scale method of addition automatic Weighing batching, adds mixer and carries out mix and blend; Can add suitable quantity of water in whipping process to strengthen mixing effect, major ingredient carries out stoving process after stirring.The technological process of production of powder bag can be: stir major ingredient → oven dry → screening → pulse mix and blend homogeneous → screening → strength transmission → packaging.

S3, prepare dry vegetalbe bag: mushroom, carrot, wild cabbage, green onion dry vegetalbe cleaned respectively and shredded, fast dewatering under 70-80 DEG C of bake out temperature, 7-9h drying time condition, taking in proportion under aseptic condition after aforementioned dry vegetables are distributed into bag and obtain dry vegetalbe bag.

Preferred embodiment 4

This detailed description of the invention has given full play to the complex flavor effect of various different components in sauce bag, powder bag and dry vegetalbe bag, food materials source is simple, delicious flavour, give off a strong fragrance, delicious flavour, production are simple, technical maturity, have the herbal cuisine health care of stomach strengthening and digestion promoting, enriching yin and nourishing kidney, regulating qi to alleviate mental depression.Wheaten food and edible is added after forming thick soup by brewed in hot water after only needing to open sauce bag, powder bag and dry vegetalbe bag respectively when using.

The chop seasoning bag of the noodle soup food of this detailed description of the invention, comprise sauce packet, powder bag and dry vegetalbe bag, sauce packet, weight ratio between powder bag and dry vegetalbe bag are 1.5:1:1.5, it is characterized in that,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 50 parts, tartar sauce 15 parts, peanut oil 4 parts, sunflower oil 4 parts, soybean oil 4 parts, 4 parts, olive oil, corn oil 4 parts, hawthorn 6 parts, dried orange peel 6 parts, plum meat 6 parts, 4 parts, garlic, little fennel 3 parts, old ginger 4 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, the Radix Astragali 2 parts, prepared rhizome of rehmannia 2 parts, cucumber leaf 2 parts, 3 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts, matrimony vine 3 parts, red date 3 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 20 parts, salt powder, monosodium glutamate 5 parts, powdered sugar 5 parts, green starch 5 parts, 5 parts, pleurotus eryngii powder, star aniseed powder 3 parts, 3 parts, fennel seeds powder, 3 parts, cassia twig powder, 3 parts, tsaoko powder, Ground Cloves 3 parts, chilli powder 3 parts, pepper powder 3 parts, onion powder 3 parts, 3 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 6 parts, mushroom dry vegetalbe, 6 parts, carrot dry vegetalbe, 6 parts, wild cabbage dry vegetalbe, 6 parts, green onion dry vegetalbe in dry vegetalbe bag.

The production method of a present embodiment chop seasoning bag, comprises the following steps:

S1, prepare sauce bag: rib soup will be concentrated in proportion, hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, and suitable quantity of water put into sealing stirring container 4MPa steam continue to container heating 10-20min, then tartar sauce is put in proportion, peanut oil, sunflower oil, soybean oil, olive oil, the steam of corn oil continuation 3MPa continues container heating 10-20min, and then put into garlic in proportion, little fennel, old ginger, plantation Chinese prickly ash, the steam continuing to stir continuation 4MPa after wild mountain flower green pepper continues container heating 10-20min, after closing vapour, aseptic condition bottom discharge blend compounds body wears into sauce, slag is removed in filtration, weighing obtains sauce bag after being distributed into bag, if do not have steam as heat medium, can other energy sources for heating modes such as coal gas be used, by control jet to reach the same heating effect of different pressures steam,

The manufacturing process of sauce bag is put together to add water after infusion is about 30-60min and wear into sauce with colloid mill again at concentrated rib soup, tartar sauce, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, hawthorn, dried orange peel, plum meat, garlic, little fennel, old ginger, plantation Chinese prickly ash, wild mountain flower green pepper, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, then after filtration, removes and fillingly after slag namely obtain sauce bag.Tartar sauce can be one or several mixtures in flour paste, salty sauce, soya sauce, broad bean paste, wheat sauce; Concentrated rib soup is the rib soup that prior Pig spareribs or pig bone boil, and other various compositions join successively in concentrated rib soup and boil 30-60min together, because the time boiled is long so need to add appropriate water to prevent dry pot.

S2, prepare powder bag: after pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, ginger powder cross 80-100 object sieve respectively, take salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, Jiang Fen in proportion, mix under aseptic condition after, be distributed into bag after obtain powder bag;

After pleurotus eryngii powder in powder bag, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, ginger powder cross 80-100 object sieve respectively, take salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, Jiang Fen in proportion, mix under aseptic condition after, be distributed into bag after obtain powder bag; Different components, by after electronic scale method of addition automatic Weighing batching, adds mixer and carries out mix and blend; Can add suitable quantity of water in whipping process to strengthen mixing effect, major ingredient carries out stoving process after stirring.The technological process of production of powder bag can be: stir major ingredient → oven dry → screening → pulse mix and blend homogeneous → screening → strength transmission → packaging.

S3, prepare dry vegetalbe bag: mushroom, carrot, wild cabbage, green onion dry vegetalbe cleaned respectively and shredded, fast dewatering under 70-80 DEG C of bake out temperature, 7-9h drying time condition, taking in proportion under aseptic condition after aforementioned dry vegetables are distributed into bag and obtain dry vegetalbe bag.

Preferred embodiment 5

This detailed description of the invention has given full play to the complex flavor effect of various different components in sauce bag, powder bag and dry vegetalbe bag, food materials source is simple, delicious flavour, give off a strong fragrance, delicious flavour, production are simple, technical maturity, have the herbal cuisine health care of stomach strengthening and digestion promoting, enriching yin and nourishing kidney, regulating qi to alleviate mental depression.Wheaten food and edible is added after forming thick soup by brewed in hot water after only needing to open sauce bag, powder bag and dry vegetalbe bag respectively when using.

The chop seasoning bag of the noodle soup food of this detailed description of the invention, comprise sauce packet, powder bag and dry vegetalbe bag, sauce packet, weight ratio between powder bag and dry vegetalbe bag are 2:1:1.6, it is characterized in that,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 50 parts, tartar sauce 15 parts, peanut oil 5 parts, sunflower oil 5 parts, soybean oil 5 parts, 5 parts, olive oil, corn oil 5 parts, hawthorn 7 parts, dried orange peel 7 parts, plum meat 7 parts, 5 parts, garlic, little fennel 4 parts, old ginger 5 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, the Radix Astragali 2 parts, prepared rhizome of rehmannia 2 parts, cucumber leaf 2 parts, 3 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts, matrimony vine 4 parts, red date 4 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 8 parts, powdered sugar 8 parts, green starch 8 parts, 8 parts, pleurotus eryngii powder, star aniseed powder 3 parts, 3 parts, fennel seeds powder, 3 parts, cassia twig powder, 3 parts, tsaoko powder, Ground Cloves 3 parts, chilli powder 3 parts, pepper powder 3 parts, onion powder 3 parts, 3 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 6 parts, mushroom dry vegetalbe, 6 parts, carrot dry vegetalbe, 6 parts, wild cabbage dry vegetalbe, 6 parts, green onion dry vegetalbe in dry vegetalbe bag.

The production method of a present embodiment chop seasoning bag, comprises the following steps:

S1, prepare sauce bag: rib soup will be concentrated in proportion, hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, and suitable quantity of water put into sealing stirring container 4MPa steam continue to container heating 10-20min, then tartar sauce is put in proportion, peanut oil, sunflower oil, soybean oil, olive oil, the steam of corn oil continuation 3MPa continues container heating 10-20min, and then put into garlic in proportion, little fennel, old ginger, plantation Chinese prickly ash, the steam continuing to stir continuation 4MPa after wild mountain flower green pepper continues container heating 10-20min, after closing vapour, aseptic condition bottom discharge blend compounds body wears into sauce, slag is removed in filtration, weighing obtains sauce bag after being distributed into bag, if do not have steam as heat medium, can other energy sources for heating modes such as coal gas be used, by control jet to reach the same heating effect of different pressures steam,

The manufacturing process of sauce bag is put together to add water after infusion is about 30-60min and wear into sauce with colloid mill again at concentrated rib soup, tartar sauce, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, hawthorn, dried orange peel, plum meat, garlic, little fennel, old ginger, plantation Chinese prickly ash, wild mountain flower green pepper, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, then after filtration, removes and fillingly after slag namely obtain sauce bag.Tartar sauce can be one or several mixtures in flour paste, salty sauce, soya sauce, broad bean paste, wheat sauce; Concentrated rib soup is the rib soup that prior Pig spareribs or pig bone boil, and other various compositions join successively in concentrated rib soup and boil 30-60min together, because the time boiled is long so need to add appropriate water to prevent dry pot.

S2, prepare powder bag: after pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, ginger powder cross 80-100 object sieve respectively, take salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, Jiang Fen in proportion, mix under aseptic condition after, be distributed into bag after obtain powder bag;

After pleurotus eryngii powder in powder bag, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, ginger powder cross 80-100 object sieve respectively, take salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, Jiang Fen in proportion, mix under aseptic condition after, be distributed into bag after obtain powder bag; Different components, by after electronic scale method of addition automatic Weighing batching, adds mixer and carries out mix and blend; Can add suitable quantity of water in whipping process to strengthen mixing effect, major ingredient carries out stoving process after stirring.The technological process of production of powder bag can be: stir major ingredient → oven dry → screening → pulse mix and blend homogeneous → screening → strength transmission → packaging.

S3, prepare dry vegetalbe bag: mushroom, carrot, wild cabbage, green onion dry vegetalbe cleaned respectively and shredded, fast dewatering under 70-80 DEG C of bake out temperature, 7-9h drying time condition, taking in proportion under aseptic condition after aforementioned dry vegetables are distributed into bag and obtain dry vegetalbe bag.

Preferred embodiment 6

This detailed description of the invention has given full play to the complex flavor effect of various different components in sauce bag, powder bag and dry vegetalbe bag, food materials source is simple, delicious flavour, give off a strong fragrance, delicious flavour, production are simple, technical maturity, have the herbal cuisine health care of stomach strengthening and digestion promoting, enriching yin and nourishing kidney, regulating qi to alleviate mental depression.Wheaten food and edible is added after forming thick soup by brewed in hot water after only needing to open sauce bag, powder bag and dry vegetalbe bag respectively when using.

The chop seasoning bag of the noodle soup food of this detailed description of the invention, comprise sauce packet, powder bag and dry vegetalbe bag, sauce packet, weight ratio between powder bag and dry vegetalbe bag are 2:1:1.5, it is characterized in that,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 50 parts, tartar sauce 15 parts, peanut oil 5 parts, sunflower oil 5 parts, soybean oil 5 parts, 5 parts, olive oil, corn oil 5 parts, hawthorn 7 parts, dried orange peel 7 parts, plum meat 7 parts, 5 parts, garlic, little fennel 4 parts, old ginger 5 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, the Radix Astragali 3 parts, prepared rhizome of rehmannia 3 parts, cucumber leaf 3 parts, 4 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts, matrimony vine 4 parts, red date 4 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 8 parts, powdered sugar 8 parts, green starch 8 parts, 8 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 4 parts, chilli powder 4 parts, pepper powder 4 parts, onion powder 4 parts, 4 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 8 parts, mushroom dry vegetalbe, 8 parts, carrot dry vegetalbe, 8 parts, wild cabbage dry vegetalbe, 8 parts, green onion dry vegetalbe in dry vegetalbe bag.

The production method of a present embodiment chop seasoning bag, comprises the following steps:

S1, prepare sauce bag: rib soup will be concentrated in proportion, hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, and suitable quantity of water put into sealing stirring container 4MPa steam continue to container heating 10-20min, then tartar sauce is put in proportion, peanut oil, sunflower oil, soybean oil, olive oil, the steam of corn oil continuation 3MPa continues container heating 10-20min, and then put into garlic in proportion, little fennel, old ginger, plantation Chinese prickly ash, the steam continuing to stir continuation 4MPa after wild mountain flower green pepper continues container heating 10-20min, after closing vapour, aseptic condition bottom discharge blend compounds body wears into sauce, slag is removed in filtration, weighing obtains sauce bag after being distributed into bag, if do not have steam as heat medium, can other energy sources for heating modes such as coal gas be used, by control jet to reach the same heating effect of different pressures steam,

The manufacturing process of sauce bag is put together to add water after infusion is about 30-60min and wear into sauce with colloid mill again at concentrated rib soup, tartar sauce, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, hawthorn, dried orange peel, plum meat, garlic, little fennel, old ginger, plantation Chinese prickly ash, wild mountain flower green pepper, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, then after filtration, removes and fillingly after slag namely obtain sauce bag.Tartar sauce can be one or several mixtures in flour paste, salty sauce, soya sauce, broad bean paste, wheat sauce; Concentrated rib soup is the rib soup that prior Pig spareribs or pig bone boil, and other various compositions join successively in concentrated rib soup and boil 30-60min together, because the time boiled is long so need to add appropriate water to prevent dry pot.

S2, prepare powder bag: after pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, ginger powder cross 80-100 object sieve respectively, take salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, Jiang Fen in proportion, mix under aseptic condition after, be distributed into bag after obtain powder bag;

After pleurotus eryngii powder in powder bag, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, ginger powder cross 80-100 object sieve respectively, take salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, Jiang Fen in proportion, mix under aseptic condition after, be distributed into bag after obtain powder bag; Different components, by after electronic scale method of addition automatic Weighing batching, adds mixer and carries out mix and blend; Can add suitable quantity of water in whipping process to strengthen mixing effect, major ingredient carries out stoving process after stirring.The technological process of production of powder bag can be: stir major ingredient → oven dry → screening → pulse mix and blend homogeneous → screening → strength transmission → packaging.

S3, prepare dry vegetalbe bag: mushroom, carrot, wild cabbage, green onion dry vegetalbe cleaned respectively and shredded, fast dewatering under 70-80 DEG C of bake out temperature, 7-9h drying time condition, taking in proportion under aseptic condition after aforementioned dry vegetables are distributed into bag and obtain dry vegetalbe bag.

Preferred embodiment 7

This detailed description of the invention has given full play to the complex flavor effect of various different components in sauce bag, powder bag and dry vegetalbe bag, food materials source is simple, delicious flavour, give off a strong fragrance, delicious flavour, production are simple, technical maturity, have the herbal cuisine health care of stomach strengthening and digestion promoting, enriching yin and nourishing kidney, regulating qi to alleviate mental depression.Wheaten food and edible is added after forming thick soup by brewed in hot water after only needing to open sauce bag, powder bag and dry vegetalbe bag respectively when using.

The chop seasoning bag of the noodle soup food of this detailed description of the invention, comprise sauce packet, powder bag and dry vegetalbe bag, sauce packet, weight ratio between powder bag and dry vegetalbe bag are 2:1:1.4, it is characterized in that,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 50 parts, tartar sauce 15 parts, peanut oil 6 parts, sunflower oil 6 parts, soybean oil 6 parts, 6 parts, olive oil, corn oil 6 parts, hawthorn 9 parts, dried orange peel 9 parts, plum meat 9 parts, 6 parts, garlic, little fennel 3 parts, old ginger 6 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, the Radix Astragali 3 parts, prepared rhizome of rehmannia 3 parts, cucumber leaf 3 parts, 4 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts, matrimony vine 4 parts, red date 4 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 30 parts, salt powder, monosodium glutamate 10 parts, powdered sugar 10 parts, green starch 10 parts, 10 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 4 parts, chilli powder 4 parts, pepper powder 4 parts, onion powder 4 parts, 4 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 8 parts, mushroom dry vegetalbe, 8 parts, carrot dry vegetalbe, 8 parts, wild cabbage dry vegetalbe, 8 parts, green onion dry vegetalbe in dry vegetalbe bag.

The production method of a present embodiment chop seasoning bag, comprises the following steps:

S1, prepare sauce bag: rib soup will be concentrated in proportion, hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, and suitable quantity of water put into sealing stirring container 4MPa steam continue to container heating 10-20min, then tartar sauce is put in proportion, peanut oil, sunflower oil, soybean oil, olive oil, the steam of corn oil continuation 3MPa continues container heating 10-20min, and then put into garlic in proportion, little fennel, old ginger, plantation Chinese prickly ash, the steam continuing to stir continuation 4MPa after wild mountain flower green pepper continues container heating 10-20min, after closing vapour, aseptic condition bottom discharge blend compounds body wears into sauce, slag is removed in filtration, weighing obtains sauce bag after being distributed into bag, if do not have steam as heat medium, can other energy sources for heating modes such as coal gas be used, by control jet to reach the same heating effect of different pressures steam,

The manufacturing process of sauce bag is put together to add water after infusion is about 30-60min and wear into sauce with colloid mill again at concentrated rib soup, tartar sauce, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, hawthorn, dried orange peel, plum meat, garlic, little fennel, old ginger, plantation Chinese prickly ash, wild mountain flower green pepper, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, then after filtration, removes and fillingly after slag namely obtain sauce bag.Tartar sauce can be one or several mixtures in flour paste, salty sauce, soya sauce, broad bean paste, wheat sauce; Concentrated rib soup is the rib soup that prior Pig spareribs or pig bone boil, and other various compositions join successively in concentrated rib soup and boil 30-60min together, because the time boiled is long so need to add appropriate water to prevent dry pot.

S2, prepare powder bag: after pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, ginger powder cross 80-100 object sieve respectively, take salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, Jiang Fen in proportion, mix under aseptic condition after, be distributed into bag after obtain powder bag;

After pleurotus eryngii powder in powder bag, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, ginger powder cross 80-100 object sieve respectively, take salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, Jiang Fen in proportion, mix under aseptic condition after, be distributed into bag after obtain powder bag; Different components, by after electronic scale method of addition automatic Weighing batching, adds mixer and carries out mix and blend; Can add suitable quantity of water in whipping process to strengthen mixing effect, major ingredient carries out stoving process after stirring.The technological process of production of powder bag can be: stir major ingredient → oven dry → screening → pulse mix and blend homogeneous → screening → strength transmission → packaging.

S3, prepare dry vegetalbe bag: mushroom, carrot, wild cabbage, green onion dry vegetalbe cleaned respectively and shredded, fast dewatering under 70-80 DEG C of bake out temperature, 7-9h drying time condition, taking in proportion under aseptic condition after aforementioned dry vegetables are distributed into bag and obtain dry vegetalbe bag.

Preferred embodiment 8

This detailed description of the invention has given full play to the complex flavor effect of various different components in sauce bag, powder bag and dry vegetalbe bag, food materials source is simple, delicious flavour, give off a strong fragrance, delicious flavour, production are simple, technical maturity, have the herbal cuisine health care of stomach strengthening and digestion promoting, enriching yin and nourishing kidney, regulating qi to alleviate mental depression.Wheaten food and edible is added after forming thick soup by brewed in hot water after only needing to open sauce bag, powder bag and dry vegetalbe bag respectively when using.

The chop seasoning bag of the noodle soup food of this detailed description of the invention, comprise sauce packet, powder bag and dry vegetalbe bag, sauce packet, weight ratio between powder bag and dry vegetalbe bag are 2:1:1.3, it is characterized in that,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 50 parts, tartar sauce 15 parts, peanut oil 6 parts, sunflower oil 6 parts, soybean oil 6 parts, 6 parts, olive oil, corn oil 6 parts, hawthorn 9 parts, dried orange peel 9 parts, plum meat 9 parts, 6 parts, garlic, little fennel 3 parts, old ginger 6 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, the Radix Astragali 3 parts, prepared rhizome of rehmannia 3 parts, cucumber leaf 3 parts, 4 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts, matrimony vine 4 parts, red date 4 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 30 parts, salt powder, monosodium glutamate 10 parts, powdered sugar 10 parts, green starch 10 parts, 10 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 4 parts, chilli powder 4 parts, pepper powder 4 parts, onion powder 4 parts, 4 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 8 parts, mushroom dry vegetalbe, 8 parts, carrot dry vegetalbe, 8 parts, wild cabbage dry vegetalbe, 8 parts, green onion dry vegetalbe in dry vegetalbe bag.

The production method of a present embodiment chop seasoning bag, comprises the following steps:

S1, prepare sauce bag: rib soup will be concentrated in proportion, hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, and suitable quantity of water put into sealing stirring container 4MPa steam continue to container heating 10-20min, then tartar sauce is put in proportion, peanut oil, sunflower oil, soybean oil, olive oil, the steam of corn oil continuation 3MPa continues container heating 10-20min, and then put into garlic in proportion, little fennel, old ginger, plantation Chinese prickly ash, the steam continuing to stir continuation 4MPa after wild mountain flower green pepper continues container heating 10-20min, after closing vapour, aseptic condition bottom discharge blend compounds body wears into sauce, slag is removed in filtration, weighing obtains sauce bag after being distributed into bag, if do not have steam as heat medium, can other energy sources for heating modes such as coal gas be used, by control jet to reach the same heating effect of different pressures steam,

The manufacturing process of sauce bag is put together to add water after infusion is about 30-60min and wear into sauce with colloid mill again at concentrated rib soup, tartar sauce, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, hawthorn, dried orange peel, plum meat, garlic, little fennel, old ginger, plantation Chinese prickly ash, wild mountain flower green pepper, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, then after filtration, removes and fillingly after slag namely obtain sauce bag.Tartar sauce can be one or several mixtures in flour paste, salty sauce, soya sauce, broad bean paste, wheat sauce; Concentrated rib soup is the rib soup that prior Pig spareribs or pig bone boil, and other various compositions join successively in concentrated rib soup and boil 30-60min together, because the time boiled is long so need to add appropriate water to prevent dry pot.

S2, prepare powder bag: after pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, ginger powder cross 80-100 object sieve respectively, take salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, Jiang Fen in proportion, mix under aseptic condition after, be distributed into bag after obtain powder bag;

After pleurotus eryngii powder in powder bag, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, ginger powder cross 80-100 object sieve respectively, take salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, Jiang Fen in proportion, mix under aseptic condition after, be distributed into bag after obtain powder bag; Different components, by after electronic scale method of addition automatic Weighing batching, adds mixer and carries out mix and blend; Can add suitable quantity of water in whipping process to strengthen mixing effect, major ingredient carries out stoving process after stirring.The technological process of production of powder bag can be: stir major ingredient → oven dry → screening → pulse mix and blend homogeneous → screening → strength transmission → packaging.

S3, prepare dry vegetalbe bag: mushroom, carrot, wild cabbage, green onion dry vegetalbe cleaned respectively and shredded, fast dewatering under 70-80 DEG C of bake out temperature, 7-9h drying time condition, taking in proportion under aseptic condition after aforementioned dry vegetables are distributed into bag and obtain dry vegetalbe bag.

Claims (10)

1. a chop seasoning bag for noodle soup food, comprises sauce packet, powder bag and dry vegetalbe bag, and sauce packet, weight ratio between powder bag and dry vegetalbe bag are (1-2): 1:(1-2), it is characterized in that,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 40-60 part, tartar sauce 10-20 part, peanut oil 4-6 part, sunflower oil 4-6 part, soybean oil 4-6 part, olive oil 4-6 part, corn oil 4-6 part, hawthorn 5-10 part, dried orange peel 5-10 part, plum meat 5-10 part, garlic 4-6 part, little fennel 2-5 part, old ginger 4-6 part, plantation Chinese prickly ash 2-4 part, wild mountain flower green pepper 2-4 part, Radix Astragali 2-3 part, prepared rhizome of rehmannia 2-3 part, cucumber leaf 2-3 part, Radix Glycyrrhizae 2-5 part, Radix Angelicae Sinensis 2-4 part, kaempferia galamga 2-4 part, matrimony vine 2-5 part, red date 2-5 part, aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag,

The composition of following weight parts is comprised: salt powder 20-30 part, monosodium glutamate 5-10 part, powdered sugar 5-10 part, green starch 5-10 part, pleurotus eryngii powder 5-10 part, star aniseed powder 2-5 part, fennel seeds powder 2-5 part, cassia twig powder 2-5 part, tsaoko powder 2-5 part, Ground Cloves 2-5 part, chilli powder 2-5 part, pepper powder 2-5 part, onion powder 2-5 part, ginger powder 2-5 part in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: mushroom dry vegetalbe 5-10 part, carrot dry vegetalbe 5-10 part, wild cabbage dry vegetalbe 5-10 part, green onion dry vegetalbe 5-10 part in dry vegetalbe bag.

2. the chop seasoning bag of noodle soup according to claim 1 food, comprises sauce packet, powder bag and dry vegetalbe bag, and sauce packet, weight ratio between powder bag and dry vegetalbe bag are 2:1:2, it is characterized in that,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 40 parts, tartar sauce 10 parts, peanut oil 4 parts, sunflower oil 4 parts, soybean oil 4 parts, 4 parts, olive oil, corn oil 4 parts, hawthorn 5 parts, dried orange peel 5 parts, plum meat 5 parts, 4 parts, garlic, little fennel 2 parts, old ginger 4 parts, plantation 2 parts, Chinese prickly ash, wild mountain flower green pepper 2 parts, the Radix Astragali 2 parts, prepared rhizome of rehmannia 2 parts, cucumber leaf 2 parts, 2 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 2 parts, kaempferia galamga 2 parts, matrimony vine 2 parts, red date 2 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 20 parts, salt powder, monosodium glutamate 5 parts, powdered sugar 5 parts, green starch 5 parts, 5 parts, pleurotus eryngii powder, star aniseed powder 2 parts, 2 parts, fennel seeds powder, 2 parts, cassia twig powder, 2 parts, tsaoko powder, Ground Cloves 2 parts, chilli powder 2 parts, pepper powder 2 parts, onion powder 2 parts, 2 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 5 parts, mushroom dry vegetalbe, 5 parts, carrot dry vegetalbe, 5 parts, wild cabbage dry vegetalbe, 5 parts, green onion dry vegetalbe in dry vegetalbe bag.

3. the chop seasoning bag of noodle soup according to claim 1 food, comprises sauce packet, powder bag and dry vegetalbe bag, and sauce packet, weight ratio between powder bag and dry vegetalbe bag are 2:1:2, it is characterized in that,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 60 parts, tartar sauce 20 parts, peanut oil 6 parts, sunflower oil 6 parts, soybean oil 6 parts, 6 parts, olive oil, corn oil 6 parts, hawthorn 10 parts, dried orange peel 10 parts, plum meat 10 parts, 6 parts, garlic, little fennel 5 parts, old ginger 6 parts, plantation 4 parts, Chinese prickly ash, wild mountain flower green pepper 4 parts, the Radix Astragali 3 parts, prepared rhizome of rehmannia 3 parts, cucumber leaf 3 parts, 5 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 4 parts, kaempferia galamga 4 parts, matrimony vine 5 parts, red date 5 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 30 parts, salt powder, monosodium glutamate 10 parts, powdered sugar 10 parts, green starch 10 parts, 10 parts, pleurotus eryngii powder, star aniseed powder 5 parts, 5 parts, fennel seeds powder, 5 parts, cassia twig powder, 5 parts, tsaoko powder, Ground Cloves 5 parts, chilli powder 5 parts, pepper powder 5 parts, onion powder 5 parts, 5 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 10 parts, mushroom dry vegetalbe, 10 parts, carrot dry vegetalbe, 10 parts, wild cabbage dry vegetalbe, 10 parts, green onion dry vegetalbe in dry vegetalbe bag.

4. the chop seasoning bag of noodle soup according to claim 1 food, comprises sauce packet, powder bag and dry vegetalbe bag, and sauce packet, weight ratio between powder bag and dry vegetalbe bag are 1.5:1:1.5, it is characterized in that,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 50 parts, tartar sauce 15 parts, peanut oil 4 parts, sunflower oil 4 parts, soybean oil 4 parts, 4 parts, olive oil, corn oil 4 parts, hawthorn 6 parts, dried orange peel 6 parts, plum meat 6 parts, 4 parts, garlic, little fennel 3 parts, old ginger 4 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, the Radix Astragali 2 parts, prepared rhizome of rehmannia 2 parts, cucumber leaf 2 parts, 3 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts, matrimony vine 3 parts, red date 3 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 20 parts, salt powder, monosodium glutamate 5 parts, powdered sugar 5 parts, green starch 5 parts, 5 parts, pleurotus eryngii powder, star aniseed powder 3 parts, 3 parts, fennel seeds powder, 3 parts, cassia twig powder, 3 parts, tsaoko powder, Ground Cloves 3 parts, chilli powder 3 parts, pepper powder 3 parts, onion powder 3 parts, 3 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 6 parts, mushroom dry vegetalbe, 6 parts, carrot dry vegetalbe, 6 parts, wild cabbage dry vegetalbe, 6 parts, green onion dry vegetalbe in dry vegetalbe bag.

5. the chop seasoning bag of noodle soup according to claim 1 food, comprises sauce packet, powder bag and dry vegetalbe bag, and sauce packet, weight ratio between powder bag and dry vegetalbe bag are 1.5:1:1.5, it is characterized in that,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 50 parts, tartar sauce 15 parts, peanut oil 4 parts, sunflower oil 4 parts, soybean oil 4 parts, 4 parts, olive oil, corn oil 4 parts, hawthorn 6 parts, dried orange peel 6 parts, plum meat 6 parts, 4 parts, garlic, little fennel 3 parts, old ginger 4 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, the Radix Astragali 2 parts, prepared rhizome of rehmannia 2 parts, cucumber leaf 2 parts, 3 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts, matrimony vine 3 parts, red date 3 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 20 parts, salt powder, monosodium glutamate 5 parts, powdered sugar 5 parts, green starch 5 parts, 5 parts, pleurotus eryngii powder, star aniseed powder 3 parts, 3 parts, fennel seeds powder, 3 parts, cassia twig powder, 3 parts, tsaoko powder, Ground Cloves 3 parts, chilli powder 3 parts, pepper powder 3 parts, onion powder 3 parts, 3 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 6 parts, mushroom dry vegetalbe, 6 parts, carrot dry vegetalbe, 6 parts, wild cabbage dry vegetalbe, 6 parts, green onion dry vegetalbe in dry vegetalbe bag.

6. the chop seasoning bag of noodle soup according to claim 1 food, comprises sauce packet, powder bag and dry vegetalbe bag, and sauce packet, weight ratio between powder bag and dry vegetalbe bag are 2:1:1.6, it is characterized in that,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 50 parts, tartar sauce 15 parts, peanut oil 5 parts, sunflower oil 5 parts, soybean oil 5 parts, 5 parts, olive oil, corn oil 5 parts, hawthorn 7 parts, dried orange peel 7 parts, plum meat 7 parts, 5 parts, garlic, little fennel 4 parts, old ginger 5 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, the Radix Astragali 2 parts, prepared rhizome of rehmannia 2 parts, cucumber leaf 2 parts, 3 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts, matrimony vine 4 parts, red date 4 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 8 parts, powdered sugar 8 parts, green starch 8 parts, 8 parts, pleurotus eryngii powder, star aniseed powder 3 parts, 3 parts, fennel seeds powder, 3 parts, cassia twig powder, 3 parts, tsaoko powder, Ground Cloves 3 parts, chilli powder 3 parts, pepper powder 3 parts, onion powder 3 parts, 3 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 6 parts, mushroom dry vegetalbe, 6 parts, carrot dry vegetalbe, 6 parts, wild cabbage dry vegetalbe, 6 parts, green onion dry vegetalbe in dry vegetalbe bag.

7. the chop seasoning bag of noodle soup according to claim 1 food, comprises sauce packet, powder bag and dry vegetalbe bag, and sauce packet, weight ratio between powder bag and dry vegetalbe bag are 2:1:1.5, it is characterized in that,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 50 parts, tartar sauce 15 parts, peanut oil 5 parts, sunflower oil 5 parts, soybean oil 5 parts, 5 parts, olive oil, corn oil 5 parts, hawthorn 7 parts, dried orange peel 7 parts, plum meat 7 parts, 5 parts, garlic, little fennel 4 parts, old ginger 5 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, the Radix Astragali 3 parts, prepared rhizome of rehmannia 3 parts, cucumber leaf 3 parts, 4 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts, matrimony vine 4 parts, red date 4 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 8 parts, powdered sugar 8 parts, green starch 8 parts, 8 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 4 parts, chilli powder 4 parts, pepper powder 4 parts, onion powder 4 parts, 4 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 8 parts, mushroom dry vegetalbe, 8 parts, carrot dry vegetalbe, 8 parts, wild cabbage dry vegetalbe, 8 parts, green onion dry vegetalbe in dry vegetalbe bag.

8. the chop seasoning bag of noodle soup according to claim 1 food, comprises sauce packet, powder bag and dry vegetalbe bag, and sauce packet, weight ratio between powder bag and dry vegetalbe bag are 2:1:1.4, it is characterized in that,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 50 parts, tartar sauce 15 parts, peanut oil 6 parts, sunflower oil 6 parts, soybean oil 6 parts, 6 parts, olive oil, corn oil 6 parts, hawthorn 9 parts, dried orange peel 9 parts, plum meat 9 parts, 6 parts, garlic, little fennel 3 parts, old ginger 6 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, the Radix Astragali 3 parts, prepared rhizome of rehmannia 3 parts, cucumber leaf 3 parts, 4 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts, matrimony vine 4 parts, red date 4 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 30 parts, salt powder, monosodium glutamate 10 parts, powdered sugar 10 parts, green starch 10 parts, 10 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 4 parts, chilli powder 4 parts, pepper powder 4 parts, onion powder 4 parts, 4 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 8 parts, mushroom dry vegetalbe, 8 parts, carrot dry vegetalbe, 8 parts, wild cabbage dry vegetalbe, 8 parts, green onion dry vegetalbe in dry vegetalbe bag.

9. the chop seasoning bag of noodle soup according to claim 1 food, comprises sauce packet, powder bag and dry vegetalbe bag, and sauce packet, weight ratio between powder bag and dry vegetalbe bag are 2:1:1.3, it is characterized in that,

Sauce bag is made by the composition of following weight parts: concentrated rib soup 50 parts, tartar sauce 15 parts, peanut oil 6 parts, sunflower oil 6 parts, soybean oil 6 parts, 6 parts, olive oil, corn oil 6 parts, hawthorn 9 parts, dried orange peel 9 parts, plum meat 9 parts, 6 parts, garlic, little fennel 3 parts, old ginger 6 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, the Radix Astragali 3 parts, prepared rhizome of rehmannia 3 parts, cucumber leaf 3 parts, 4 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts, matrimony vine 4 parts, red date 4 parts; Aforementioned all components wears into sauce with colloid mill after being successively placed on infusion together again, then removes slag after filtration, weighs and to be distributed into after bag to obtain sauce bag;

The composition of following weight parts is comprised: 30 parts, salt powder, monosodium glutamate 10 parts, powdered sugar 10 parts, green starch 10 parts, 10 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 4 parts, chilli powder 4 parts, pepper powder 4 parts, onion powder 4 parts, 4 parts, ginger powder in powder bag; Mix with salt powder, monosodium glutamate, powdered sugar and green starch after aforementioned all components except salt powder, monosodium glutamate, powdered sugar and green starch crosses 80-100 mesh sieve and fillingly namely obtain powder bag;

The composition of following weight parts is comprised: 8 parts, mushroom dry vegetalbe, 8 parts, carrot dry vegetalbe, 8 parts, wild cabbage dry vegetalbe, 8 parts, green onion dry vegetalbe in dry vegetalbe bag.

10. make a production method for the chop seasoning bag of the arbitrary described noodle soup food of claim 1-9, it is characterized in that, comprise the following steps:

S1, prepare sauce bag: rib soup will be concentrated in proportion, hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, and suitable quantity of water put into sealing stirring container 4MPa steam continue to container heating 10-20min, then tartar sauce is put in proportion, peanut oil, sunflower oil, soybean oil, olive oil, the steam of corn oil continuation 3MPa continues container heating 10-20min, and then put into garlic in proportion, little fennel, old ginger, plantation Chinese prickly ash, the steam continuing to stir continuation 4MPa after wild mountain flower green pepper continues container heating 10-20min, after closing vapour, aseptic condition bottom discharge blend compounds body wears into sauce, slag is removed in filtration, weighing obtains sauce bag after being distributed into bag,

S2, prepare powder bag: after pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, ginger powder cross 80-100 object sieve respectively, take salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, onion powder, Jiang Fen in proportion, mix under aseptic condition after, be distributed into bag after obtain powder bag;

S3, prepare dry vegetalbe bag: mushroom, carrot, wild cabbage, green onion dry vegetalbe cleaned respectively and shredded, fast dewatering under 70-80 DEG C of bake out temperature, 7-9h drying time condition, taking in proportion under aseptic condition after aforementioned dry vegetables are distributed into bag and obtain dry vegetalbe bag.