CN105995877A - Application of mutton smell modifier in making process of mutton instant noodles - Google Patents

Abstract

The invention relates to the technical field of a mutton smell modifier for mutton instant noodles, in particular to an application of the mutton smell modifier in the making process of the mutton instant noodles. The application is performed through the following steps of mixing the mutton smell modifier with mutton in the mass ratio of the mutton smell modifier to the mutton being an equal ratio, performing uniform stirring, performing cold storage treatment, and then adding Baijiu for soaking treatment; therefore, the mutton smell in the mutton reacts with the mutton smell modifier, effective components of the mutton smell are transformed and decomposed, the taste and the flavor of the mutton are improved, the relative content of selenium elements in the mutton is substantially increased, and the quality of the mutton is improved; besides, in the cold storage treatment process of the mutton, an oxidation reaction process can be effectively avoided, and the generation of mutton smell substances is reduced; besides, the Baijiu is combined and added for soaking treatment, so that the mutton smell is removed and transformed, the quality and the nutrient value of the mutton are improved, and the taste of the mutton instant noodles is improved.

Description

The application in Carnis caprae seu ovis instant noodles manufacturing process of a kind of Carnis caprae seu ovis smell of mutton modifying agent

Technical field

The present invention relates to Carnis caprae seu ovis instant noodles smell of mutton modifying agent technical field, especially a kind of Carnis caprae seu ovis The application in Carnis caprae seu ovis instant noodles manufacturing process of the smell of mutton modifying agent.

Background technology

Instant noodles, are also called bubble face；It is relatively strong due to convenience, and the reason such as mouthfeel, local flavor is subject to To the favor of most consumers, with Just because of this, developing of the instant food such as instant noodles To advancing largely and developing so that present convenience miscellaneous currently on the market Food, the most only just has tens kinds at instant noodles series, as old altar sauerkraut steeps face, Chicken Feet with Pickled Peppers Bubble face, beef bubble face etc..But, do not see a bubble face relating to Carnis caprae seu ovis in the market, But it is the most for Carnis caprae seu ovis instant food, if any dried mutton etc.；Meanwhile, also grind The person of studying carefully facilitates powder to be studied for Carnis caprae seu ovis；, the dried mutton either related to or sheep Meat facilitates powder, is all difficult to so that the smell of mutton in Carnis caprae seu ovis is excluded due to traditional process technique, The smell of mutton causing the Carnis caprae seu ovis of making is heavier so that Carnis caprae seu ovis instant food is difficult to obtain the happiness of eater Like, hinder the development of Carnis caprae seu ovis instant food.

In consideration of it, this researcher has carried out the research of Carnis caprae seu ovis instant noodles in early days, and mainly concentrate In the smell of mutton improvement field to Carnis caprae seu ovis, to reduce smell of mutton amount, convert smell of mutton main component Content, improves the purpose of Carnis caprae seu ovis instant noodles, but it is still difficult to meet Carnis caprae seu ovis instant noodles The requirement of taste and flavor so that the nutritive value of Carnis caprae seu ovis instant noodles of acquisition, local flavor etc. are still Do not reach preferably state.Based on this, this researcher further former to smell of mutton modifying agent Expect choosing and studying of proportioning, and be used in combination with the exploration of method so that Carnis caprae seu ovis is had a strong smell Taste improved effect reaches preferable states so that while improving Carnis caprae seu ovis smell of mutton, reaches to improve sheep The purpose of meat instant noodles health-care effect so that its can facilitating digestion, appetite stimulator.

Summary of the invention

In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of Carnis caprae seu ovis The application in Carnis caprae seu ovis instant noodles manufacturing process of the smell of mutton modifying agent.

Specifically it is achieved according to techniques below scheme:

The application in Carnis caprae seu ovis instant noodles manufacturing process of a kind of Carnis caprae seu ovis smell of mutton modifying agent, has a strong smell Carnis caprae seu ovis Improving agent is, after same-size ratio mixes, to stir, be placed in Carnis caprae seu ovis according to mass ratio Temperature be the environment of-5～5 DEG C processes 20-30min after, then will be added thereto to account for Carnis caprae seu ovis weight The Chinese liquor of 0.3-0.7 times, after stirring, pours in the water that temperature is 80-90 DEG C, soaks 1-3h, After taking-up drains, after being cut into the granule of 0.03-0.07g, it is 0.02-0.08MPa by it in vacuum Under, use temperature to be 90-110 DEG C and process 10-30s, load flavouring agent bag,.

Described Carnis caprae seu ovis smell of mutton modifying agent, its material composition be in parts by weight Fructus Amomi Rotundus 3-8 part, Radix Notoginseng 1-3 part, Sargassum 1-3 part, Radix Glycyrrhizae 0.3-0.5 part, Moschus 1-2 part, Lignum seu Ramulus Cunninghamiae Lanceolatae 1-3 part, Fructus Tsaoko 1-4 part, anistree 1-3 part.

Described Carnis caprae seu ovis smell of mutton modifying agent, its material composition be in parts by weight Fructus Amomi Rotundus 5 parts, three 72 parts, Sargassum 2 parts, 0.4 part of Radix Glycyrrhizae, 1.5 parts of Moschus, Lignum seu Ramulus Cunninghamiae Lanceolatae 2 parts, Fructus Tsaoko 3 parts, anistree 2 Part.

Described Lignum seu Ramulus Cunninghamiae Lanceolatae is under vacuum is 0.02-0.08MPa, the carbon dust processed.

Described Carnis caprae seu ovis smell of mutton modifying agent, its preparation method is:

After Fructus Amomi Rotundus, Radix Notoginseng, Sargassum, Radix Glycyrrhizae, Moschus, Fructus Tsaoko, anise, Lignum seu Ramulus Cunninghamiae Lanceolatae mixing, Obtain mixed material；In mixed material, add the water of treble amount, use temperature to be 40-50 DEG C Process after 1-3h, then after using 100-130 DEG C to process 20-30min, then be sent in grinder Grind pulping, and after adding the water of slurry weight 10-20%, be concentrated into 1/3rd.

The preparation method of concrete instant noodles is to see the number of patent application of the invention person's early stage It is the preparation technology of instant noodles in the application documents of 201510242261.9.

Compared with prior art, the technique effect of the present invention is embodied in:

By being same-size ratio mix after with Carnis caprae seu ovis according to mass ratio by Carnis caprae seu ovis smell of mutton modifying agent, Stir, and chilling treatment, add soaking in Chinese liquor and process so that the smell of mutton in Carnis caprae seu ovis with Smell of mutton modifying agent is had an effect so that the effective ingredient of smell of mutton occurs to convert and decompose, and improves The taste of Carnis caprae seu ovis and local flavor, and the relative amount of the selenium element in Carnis caprae seu ovis is significantly increased Height, improves the quality of Carnis caprae seu ovis；And make Carnis caprae seu ovis during chilling treatment, it is possible to effectively Prevent oxidation reaction process, reduce the generation of Boar taint substances；And add leaching in conjunction with Chinese liquor Bubble processes so that smell of mutton obtains removing and converts, and improves quality and the nutritive value of Carnis caprae seu ovis； Improve the taste of Carnis caprae seu ovis instant noodles.

The present invention in particular by Fructus Amomi Rotundus, Radix Notoginseng, Sargassum, Radix Glycyrrhizae, Moschus, Fructus Tsaoko, anise, Lignum seu Ramulus Cunninghamiae Lanceolatae, as the raw material of smell of mutton modifying agent, not only makes the smell of mutton in Carnis caprae seu ovis obtain significantly Improvement processes, so that the Carnis caprae seu ovis after Gai Shaning has health-care effect, it is possible to facilitating digestion, Appetite strengthening, enables in particular to extend its shelf-life so that without adding any antistaling agent, it is possible to Make the shelf-life that Carnis caprae seu ovis instant noodles reach 1 year as long as.

Detailed description of the invention

Below in conjunction with specific embodiment, technical scheme is further limited Fixed, but claimed scope is not only limited to description.

What the instant noodles in following embodiment made reference is that number of patent application is 201510242261.9 application documents in the preparation technology of instant noodles.And create according to the present invention The Carnis caprae seu ovis smell of mutton modifying agent made application in Carnis caprae seu ovis instant noodles manufacturing process carries out processing Carnis caprae seu ovis Prepare Carnis caprae seu ovis instant noodles.

Embodiment 1

System according to the instant noodles in the application documents that number of patent application is 201510242261.9 Standby technique, is same-size ratio mix after with Carnis caprae seu ovis according to mass ratio by Carnis caprae seu ovis smell of mutton modifying agent, Stir, after being placed in the environment that temperature is-5 DEG C processing 20min, then will add wherein Enter to account for the Chinese liquor of Carnis caprae seu ovis weight 0.3 times, after stirring, pour in the water that temperature is 80 DEG C, Soak 1h, take out after draining, after being cut into the granule of 0.03g, be 0.02MPa by it in vacuum Under, use temperature to be 90 DEG C and process 10s, load flavouring agent bag,.

Described Carnis caprae seu ovis smell of mutton modifying agent, its material composition is Fructus Amomi Rotundus 3kg, Radix Notoginseng by weight 1kg, Sargassum 1kg, Radix Glycyrrhizae 0.3kg, Moschus 1kg, Lignum seu Ramulus Cunninghamiae Lanceolatae 1kg, Fructus Tsaoko 1kg, anistree 1kg.

Described Lignum seu Ramulus Cunninghamiae Lanceolatae is under vacuum is 0.02MPa, the carbon dust processed.

Described Carnis caprae seu ovis smell of mutton modifying agent, its preparation method is:

After Fructus Amomi Rotundus, Radix Notoginseng, Sargassum, Radix Glycyrrhizae, Moschus, Fructus Tsaoko, anise, Lignum seu Ramulus Cunninghamiae Lanceolatae mixing, Obtain mixed material；Adding the water of treble amount in mixed material, using temperature is at 40 DEG C After reason 1h, then use 100 DEG C to process after 20min, then be sent to grinding machine for grinding pulping, And after adding the water of slurry weight 10%, it is concentrated into 1/3rd.

Embodiment 2

System according to the instant noodles in the application documents that number of patent application is 201510242261.9 Standby technique, is same-size ratio mix after with Carnis caprae seu ovis according to mass ratio by Carnis caprae seu ovis smell of mutton modifying agent, Stir, after being placed in the environment that temperature is 5 DEG C processing 30min, then will be added thereto to Account for the Chinese liquor of Carnis caprae seu ovis weight 0.7 times, after stirring, pour in the water that temperature is 90 DEG C, leaching Bubble 3h, takes out after draining, after being cut into the granule of 0.07g, by it under vacuum is 0.08MPa, Use temperature to be 110 DEG C and process 30s, load flavouring agent bag,.

Described Carnis caprae seu ovis smell of mutton modifying agent, its material composition is Fructus Amomi Rotundus 8kg, Radix Notoginseng by weight 3kg, Sargassum 3kg, Radix Glycyrrhizae 0.5kg, Moschus 2kg, Lignum seu Ramulus Cunninghamiae Lanceolatae 3kg, Fructus Tsaoko 4kg, anistree 3kg.

Described Lignum seu Ramulus Cunninghamiae Lanceolatae is under vacuum is 0.08MPa, the carbon dust processed.

Described Carnis caprae seu ovis smell of mutton modifying agent, its preparation method is:

After Fructus Amomi Rotundus, Radix Notoginseng, Sargassum, Radix Glycyrrhizae, Moschus, Fructus Tsaoko, anise, Lignum seu Ramulus Cunninghamiae Lanceolatae mixing, Obtain mixed material；Adding the water of treble amount in mixed material, using temperature is at 50 DEG C After reason 3h, then use 130 DEG C to process after 30min, then be sent to grinding machine for grinding pulping, And after adding the water of slurry weight 20%, it is concentrated into 1/3rd.

Embodiment 3

System according to the instant noodles in the application documents that number of patent application is 201510242261.9 Standby technique, is same-size ratio mix after with Carnis caprae seu ovis according to mass ratio by Carnis caprae seu ovis smell of mutton modifying agent, Stir, after being placed in the environment that temperature is-3 DEG C processing 25min, then will add wherein Enter to account for the Chinese liquor of Carnis caprae seu ovis weight 0.5 times, after stirring, pour in the water that temperature is 85 DEG C, Soak 2h, take out after draining, after being cut into the granule of 0.05g, be 0.06MPa by it in vacuum Under, use temperature to be 100 DEG C and process 20s, load flavouring agent bag,.

Described Carnis caprae seu ovis smell of mutton modifying agent, its material composition is Fructus Amomi Rotundus 5kg, Radix Notoginseng by weight 2kg, Sargassum 2kg, Radix Glycyrrhizae 0.4kg, Moschus 1.5kg, Lignum seu Ramulus Cunninghamiae Lanceolatae 2kg, Fructus Tsaoko 3kg, anistree 2kg.

Described Lignum seu Ramulus Cunninghamiae Lanceolatae is under vacuum is 0.06MPa, the carbon dust processed.

Described Carnis caprae seu ovis smell of mutton modifying agent, its preparation method is:

After Fructus Amomi Rotundus, Radix Notoginseng, Sargassum, Radix Glycyrrhizae, Moschus, Fructus Tsaoko, anise, Lignum seu Ramulus Cunninghamiae Lanceolatae mixing, Obtain mixed material；Adding the water of treble amount in mixed material, using temperature is at 45 DEG C After reason 2h, then use 120 DEG C to process after 25min, then be sent to grinding machine for grinding pulping, And after adding the water of slurry weight 15%, it is concentrated into 1/3rd.

Embodiment 4

System according to the instant noodles in the application documents that number of patent application is 201510242261.9 Standby technique, is same-size ratio mix after with Carnis caprae seu ovis according to mass ratio by Carnis caprae seu ovis smell of mutton modifying agent, Stir, after being placed in the environment that temperature is 5 DEG C processing 20min, then will be added thereto to Account for the Chinese liquor of Carnis caprae seu ovis weight 0.7 times, after stirring, pour in the water that temperature is 80 DEG C, leaching Bubble 3h, takes out after draining, after being cut into the granule of 0.03g, by it under vacuum is 0.07MPa, Use temperature to be 90 DEG C and process 30s, load flavouring agent bag,.

Described Carnis caprae seu ovis smell of mutton modifying agent, its material composition is Fructus Amomi Rotundus 3kg, Radix Notoginseng by weight 2kg, Sargassum 1kg, Radix Glycyrrhizae 0.4kg, Moschus 1kg, Lignum seu Ramulus Cunninghamiae Lanceolatae 3kg, Fructus Tsaoko 1kg, anistree 3kg.

Described Lignum seu Ramulus Cunninghamiae Lanceolatae is under vacuum is 0.03MPa, the carbon dust processed.

Described Carnis caprae seu ovis smell of mutton modifying agent, its preparation method is:

After Fructus Amomi Rotundus, Radix Notoginseng, Sargassum, Radix Glycyrrhizae, Moschus, Fructus Tsaoko, anise, Lignum seu Ramulus Cunninghamiae Lanceolatae mixing, Obtain mixed material；Adding the water of treble amount in mixed material, using temperature is at 50 DEG C After reason 1h, then use 110 DEG C to process after 20min, then be sent to grinding machine for grinding pulping, And after adding the water of slurry weight 17%, it is concentrated into 1/3rd.

Claims (5)

1. a Carnis caprae seu ovis smell of mutton modifying agent application in Carnis caprae seu ovis instant noodles manufacturing process, it is special Levy and be, be same-size ratio mix after with Carnis caprae seu ovis according to mass ratio by Carnis caprae seu ovis smell of mutton modifying agent, Stir, after being placed in the environment that temperature is-5～5 DEG C processing 20-30min, then will be to it Middle addition accounts for the Chinese liquor of Carnis caprae seu ovis weight 0.3-0.7 times, after stirring, pours temperature into and is 80-90 DEG C Water in, soak 1-3h, take out drain after, after being cut into the granule of 0.03-0.07g, by it very Reciprocal of duty cycle is under 0.02-0.08MPa, uses temperature to be 90-110 DEG C and processes 10-30s, loads seasoning Material bag,.

2. Carnis caprae seu ovis smell of mutton modifying agent as claimed in claim 1 is in Carnis caprae seu ovis instant noodles manufacturing process Application, it is characterised in that described Carnis caprae seu ovis smell of mutton modifying agent, its material composition is with weight portion Be calculated as Fructus Amomi Rotundus 3-8 part, Radix Notoginseng 1-3 part, Sargassum 1-3 part, Radix Glycyrrhizae 0.3-0.5 part, Moschus 1-2 part, Lignum seu Ramulus Cunninghamiae Lanceolatae 1-3 part, Fructus Tsaoko 1-4 part, anistree 1-3 part.

3. Carnis caprae seu ovis smell of mutton modifying agent as claimed in claim 1 is in Carnis caprae seu ovis instant noodles manufacturing process Application, it is characterised in that described Carnis caprae seu ovis smell of mutton modifying agent, its material composition is with weight portion Be calculated as Fructus Amomi Rotundus 5 parts, Radix Notoginseng 2 parts, Sargassum 2 parts, 0.4 part of Radix Glycyrrhizae, 1.5 parts of Moschus, Lignum seu Ramulus Cunninghamiae Lanceolatae 2 parts, Fructus Tsaoko 3 parts, anise 2 parts.

4. Carnis caprae seu ovis smell of mutton modifying agent made at Carnis caprae seu ovis instant noodles as claimed in claim 2 or claim 3 Application in journey, it is characterised in that described Lignum seu Ramulus Cunninghamiae Lanceolatae is under vacuum is 0.02-0.08MPa, The carbon dust processed.

5. Carnis caprae seu ovis smell of mutton modifying agent made at Carnis caprae seu ovis instant noodles as claimed in claim 2 or claim 3 Application in journey, it is characterised in that described Carnis caprae seu ovis smell of mutton modifying agent, its preparation method is:

After Fructus Amomi Rotundus, Radix Notoginseng, Sargassum, Radix Glycyrrhizae, Moschus, Fructus Tsaoko, anise, Lignum seu Ramulus Cunninghamiae Lanceolatae mixing, Obtain mixed material；In mixed material, add the water of treble amount, use temperature to be 40-50 DEG C Process after 1-3h, then after using 100-130 DEG C to process 20-30min, then be sent in grinder Grind pulping, and after adding the water of slurry weight 10-20%, be concentrated into 1/3rd.