CN105942416A - Making method of instant wet noodles seasoning bag - Google Patents
Making method of instant wet noodles seasoning bag Download PDFInfo
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- CN105942416A CN105942416A CN201610351177.5A CN201610351177A CN105942416A CN 105942416 A CN105942416 A CN 105942416A CN 201610351177 A CN201610351177 A CN 201610351177A CN 105942416 A CN105942416 A CN 105942416A
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- parts
- water
- stew
- soy sauce
- salt
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a making method of an instant wet noodles seasoning bag. The making method includes following steps: (1), dicing beef, putting diced beef into brine, boiling for 25-35 min, and stewing in a pot for 1.5-2.5 h to obtain brined beef; putting dried tofu, water-swollen black fungus and water-swollen shiitake into brine, and boiling for 8-12 min to obtain brined dried tofu, brined water-swollen black fungus and water-swollen shiitake; putting fresh celery leaves or a dried celery product into a NaHCO3 solution of 0.5% in mass-volume ratio concentration for soaking for 25-35 min, and draining for standby use, wherein mass unit in mass-volume ratio is g while volume unit in the same is mL; (2), filling a steaming bag with the brined beef, the brined dried tofu, the brined water-swollen black fungus, the water-swollen shiitake, the celery leaves and the brine, sterilizing, and cooling to obtain the instant wet noodles seasoning bag. The instant wet noodles seasoning bag is suitable for seasoning instant wet noodles.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the preparation side of a kind of instant wet noodles flavor pack
Method.
Background technology
Wetted surface is the noodles really keeping Homemade face feature, and instant wet noodles is also claimed by authoritative sources in the industry
It is the 3rd generation instant noodles, owing to instant, easy to carry, safety and sanitation etc. enjoy favor, and instant wet noodles
Flavor pack determine its mouthfeel, the to a great extent choice of left and right consumer, be aspect wetted surface sell
One key factor.
Summary of the invention
It is contemplated that overcome the deficiencies in the prior art, it is provided that a kind of unique flavor, making are simply, conveniently
Instant, the instant wet noodles flavor pack of nourishing healthy.
In order to achieve the above object, the technical scheme that the present invention provides is:
The preparation method of described instant wet noodles flavor pack comprises the steps:
(1) stew in soy sauce: put into salt, boiling 25 35min, stewing pot 1.5 2.5h after being diced by beef, obtain
Stew in soy sauce beef；Dried tofu, water-swollen auricularia, water are sent out Lentinus Edodes and put into salt, boiling 8 12min, obtains stew in soy sauce
Dried tofu, stew in soy sauce water-swollen auricularia, stew in soy sauce water send out Lentinus Edodes；Fresh for Herba Apii graveolentis leaf or Herba Apii graveolentis dry products are put into mass body
Long-pending specific concentration is the NaHCO of 0.5%3Solution soaks 25 35min, drains standby；Described mass body
In long-pending ratio, mass unit is g, and volume unit is mL；
(2) packaging: stew in soy sauce beef, preserved dried beancurd, stew in soy sauce water-swollen auricularia, stew in soy sauce water are sent out Lentinus Edodes, Herba Apii graveolentis
Leaf, salt load retort pouch, cool down, obtain instant wet noodles flavor pack finished product after sterilization；Instant wet noodles is adjusted
Material is bundled into stew in soy sauce beef described in product, preserved dried beancurd, stew in soy sauce water-swollen auricularia, stew in soy sauce water send out Lentinus Edodes, Herba Apii graveolentis
Leaf, the weight portion of salt be respectively as follows: 14 16 parts, 18 22 parts, 19 21 parts, 19 21 parts, 1
2 parts, 8 12 parts.
Wherein, described salt includes the component of following weight portion:
Radix Angelicae Sinensis 8 12 parts, anistree 45 55 parts, MAJIAO 45 55 parts, 45 55 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Alpiniae Officinarum
35 45 parts, Rhizoma Zingiberis 55 65 parts, chilli 90 110 parts, 3,800 4200 parts of water, monosodium glutamate 35
45 parts, salt 75 85 parts, sugar 40 80 parts, oil 90 110 parts.
Preferably, described salt includes the component of following weight portion:
Radix Angelicae Sinensis 10 parts, anistree 50 parts, MAJIAO 50 parts, 50 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Alpiniae Officinarum 40 parts, Rhizoma Zingiberis 50
Part, chilli 100 parts, 4000 parts of water, monosodium glutamate 40 parts, salt 80 parts, sugar 40 80 parts, oil 100
Part.
The preparation method of described salt is: by Radix Angelicae Sinensis, anise, MAJIAO, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Alpiniae Officinarum, Rhizoma Zingiberis, chilli
Filter after being added to the water infusion 1.5 2.5h, retain filtrate, in filtrate, add monosodium glutamate, salt, sugar, oil,
It is salt.
Instant wet noodles flavor pack finished product is prepared food, it is not necessary to brew.Stew in soy sauce beef, preserved dried beancurd, stew in soy sauce water
Feel numb ear, stew in soy sauce water sends out Lentinus Edodes, leaf of Herba Apii graveolentis adds up to about 75g/ bag, aim at instant wet noodles design, beef bean
Doing and provide high quality protein, Lentinus Edodes, Auricularia contain a large amount of dietary fibers, fungus polysaccharide, lecithin etc.,
Energy QI invigorating lung moistening, nourshing Yin and drynsessmoistening prescription, improve looks, nourishing stomach and spleen etc., can meet early with a noodles collocation
The requirements such as meal carbohydrate, high quality protein, energy, vitamin, mineral.
The present invention is simple to operate, and shelf life of products was up to 24 months, and salt is owing to being permeated with MAJIAO, Fructus Capsici
Spicy, has mixed anistree, the fragrance of the dense uniqueness of Cortex cinnamomi japonici (Ramulus Cinnamomi), and Rhizoma Alpiniae Officinarum, Rhizoma Zingiberis pungent cool and fragrant,
Mouthfeel perfume (or spice) is peppery, micro-fiber crops, and fragrance is lasting.Beef, dried tofu, Auricularia, Lentinus Edodes are through stew in soy sauce, and mouthfeel is only
Spy, tasty and refreshing.The collocation of dry and salt is more suitable as instant convenient wetted surface condiments.
Detailed description of the invention
Embodiment 1
The preparation method of described instant wet noodles flavor pack comprises the steps:
(1) pot-stewed meat or fowl material: main material is that beef, dried tofu, water-swollen auricularia, water send out Lentinus Edodes, and food materials make
Draining after carrying out stew in soy sauce with salt, salt is Radix Angelicae Sinensis 10g, anistree 50g, MAJIAO 50g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 50g,
Rhizoma Alpiniae Officinarum 40g, Rhizoma Zingiberis 60g, chilli 100g, add 4kg water, filter after infusion 2h, retains
Filtrate, adds monosodium glutamate 40g, salt 80g, sugar 40-80g, oil 100g, is salt.
(2) stew in soy sauce: beef is diced, puts into salt, boiling 30min, stewing pot 2h；By preserved dried beancurd,
Stew in soy sauce water-swollen auricularia, stew in soy sauce water are sent out Lentinus Edodes and are put into salt, boiling 10min.
(3) leaf of Herba Apii graveolentis color fixative: fresh for Herba Apii graveolentis leaf is put into 0.5% (m/V) NaHCO3Solution soaks
30min, drains.
(4) packaging.Stew in soy sauce beef 15g, stew in soy sauce water are sent out Lentinus Edodes 20g, stew in soy sauce water-swollen auricularia 20g, halogen
The dried tofu fresh leaf of 20g, 2g Herba Apii graveolentis processed, 10g salt load retort pouch.
(5) sterilization: use pasteurize 15min, quickly cool down, insulation is observed and is got product for 7 days.
Flavor pack nutritional labeling is shown in Table 1
Table 1
| Project | Every 100g (g) | NRV% |
| Energy | 490kJ | 6% |
| Protein | 7.3g | 12% |
| Fat | 7.6g | 13% |
| Carbohydrate | 4.0g | 1% |
| Na | 590mg | 29% |
Claims (4)
1. the preparation method of an instant wet noodles flavor pack, it is characterised in that described method includes walking as follows
Rapid:
(1) stew in soy sauce: put into salt, boiling 25 35min, stewing pot 1.5 2.5h after being diced by beef, obtain
Stew in soy sauce beef；Dried tofu, water-swollen auricularia, water are sent out Lentinus Edodes and put into salt, boiling 8 12min, obtains stew in soy sauce
Dried tofu, stew in soy sauce water-swollen auricularia, stew in soy sauce water send out Lentinus Edodes；Fresh for Herba Apii graveolentis leaf or Herba Apii graveolentis dry products are put into mass body
Long-pending specific concentration is the NaHCO of 0.5%3Solution soaks 25 35min, drains standby；Described mass body
In long-pending ratio, mass unit is g, and volume unit is mL；
(2) packaging: stew in soy sauce beef, preserved dried beancurd, stew in soy sauce water-swollen auricularia, stew in soy sauce water are sent out Lentinus Edodes, Herba Apii graveolentis
Leaf, salt load retort pouch, cool down, obtain instant wet noodles flavor pack finished product after sterilization；Instant wet noodles is adjusted
Material is bundled into stew in soy sauce beef described in product, preserved dried beancurd, stew in soy sauce water-swollen auricularia, stew in soy sauce water send out Lentinus Edodes, Herba Apii graveolentis
Leaf, the weight portion of salt be respectively as follows: 14 16 parts, 18 22 parts, 19 21 parts, 19 21 parts, 1
2 parts, 8 12 parts.
2. the method for claim 1, it is characterised in that described salt includes following weight portion
Component:
Radix Angelicae Sinensis 8 12 parts, anistree 45 55 parts, MAJIAO 45 55 parts, 45 55 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Alpiniae Officinarum 35
45 parts, Rhizoma Zingiberis 55 65 parts, chilli 90 110 parts, 3,800 4200 parts of water, monosodium glutamate 35
45 parts, salt 75 85 parts, sugar 40 80 parts, oil 90 110 parts.
3. method as claimed in claim 2, it is characterised in that described salt includes following weight portion
Component:
Radix Angelicae Sinensis 10 parts, anistree 50 parts, MAJIAO 50 parts, 50 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Alpiniae Officinarum 40 parts, Rhizoma Zingiberis 50 parts,
Chilli 100 parts, 4000 parts of water, monosodium glutamate 40 parts, salt 80 parts, sugar 40 80 parts, oil 100 parts.
4. method as claimed in claim 2 or claim 3, it is characterised in that the preparation method of described salt is: ought
Return, anise, MAJIAO, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Alpiniae Officinarum, Rhizoma Zingiberis, chilli filter after being added to the water infusion 1.5 2.5h,
Retain filtrate, in filtrate, add monosodium glutamate, salt, sugar, oil, be salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610351177.5A CN105942416A (en) | 2016-05-25 | 2016-05-25 | Making method of instant wet noodles seasoning bag |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610351177.5A CN105942416A (en) | 2016-05-25 | 2016-05-25 | Making method of instant wet noodles seasoning bag |
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| Publication Number | Publication Date |
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| CN105942416A true CN105942416A (en) | 2016-09-21 |
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ID=56909647
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610351177.5A Pending CN105942416A (en) | 2016-05-25 | 2016-05-25 | Making method of instant wet noodles seasoning bag |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579267A (en) * | 2016-12-02 | 2017-04-26 | 佛山科学技术学院 | Noodle seasoning bag suitable for eating in autumn and preparation method of noodle seasoning bag |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1625968A (en) * | 2003-12-11 | 2005-06-15 | 杜方桥 | Instant wet noodles in multiple flavors |
| CN101091550A (en) * | 2006-06-23 | 2007-12-26 | 顾友恒 | Technique for preparing sauce package for beef noodle of shiitake fungus |
| CN101133793A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Instant noodle and method for preparing the same |
| CN102232510A (en) * | 2011-08-16 | 2011-11-09 | 张志芳 | Noodles with gravy |
| CN102370203A (en) * | 2010-08-08 | 2012-03-14 | 陈俭善 | Convenience type braising dish |
| CN104012859A (en) * | 2013-02-28 | 2014-09-03 | 程长青 | Stewed jar noodles |
| CN105231340A (en) * | 2015-08-31 | 2016-01-13 | 湖南生物机电职业技术学院 | Preparation method of pickled canned Chinese onions |
-
2016
- 2016-05-25 CN CN201610351177.5A patent/CN105942416A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1625968A (en) * | 2003-12-11 | 2005-06-15 | 杜方桥 | Instant wet noodles in multiple flavors |
| CN101091550A (en) * | 2006-06-23 | 2007-12-26 | 顾友恒 | Technique for preparing sauce package for beef noodle of shiitake fungus |
| CN101133793A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Instant noodle and method for preparing the same |
| CN102370203A (en) * | 2010-08-08 | 2012-03-14 | 陈俭善 | Convenience type braising dish |
| CN102232510A (en) * | 2011-08-16 | 2011-11-09 | 张志芳 | Noodles with gravy |
| CN104012859A (en) * | 2013-02-28 | 2014-09-03 | 程长青 | Stewed jar noodles |
| CN105231340A (en) * | 2015-08-31 | 2016-01-13 | 湖南生物机电职业技术学院 | Preparation method of pickled canned Chinese onions |
Non-Patent Citations (1)
| Title |
|---|
| 杨桂馥: "《现代饮料生产技术》", 31 July 1998, 天津科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579267A (en) * | 2016-12-02 | 2017-04-26 | 佛山科学技术学院 | Noodle seasoning bag suitable for eating in autumn and preparation method of noodle seasoning bag |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160921 |
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