CN110558526A - Seasoning packet of instant noodles with beef braised in soy sauce and preparation method thereof - Google Patents
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a seasoning packet of instant noodles with braised beef in soy sauce and a preparation method thereof, wherein the seasoning packet of the instant noodles with braised beef in soy sauce comprises a seasoning powder packet and a seasoning sauce packet, wherein the seasoning powder packet comprises the following components in parts by weight: 23-27 parts of low-sodium salt, 5-7 parts of black pepper powder, 9-11 parts of white granulated sugar, 0.8-1.2 parts of star anise powder, 0.6-1.3 parts of ginger powder, 1-3 parts of chilli powder and 15-25 parts of yeast extract; the seasoning sauce packet comprises the following components in parts by weight: 18-22 parts of low-sodium salt, 30-40 parts of palm oil, 15-30 parts of beef tallow, 10-14 parts of green onion, 9-12 parts of ginger, 9-11 parts of garlic, 7-9 parts of dark soy sauce, 3-5 parts of chilli powder, 15-25 parts of broad bean paste, 20-40 parts of beef granules, 8-12 parts of beef essence and 5-7 parts of monosodium glutamate. The seasoning packet of the instant noodles with braised beef provided by the invention reduces the sodium salt content in the seasoning packet of the instant noodles and improves the sensory flavor of the instant noodles.
Description
Technical Field
the invention relates to the technical field of food, in particular to the technical field of food seasoning, and specifically relates to a seasoning packet of instant noodles with braised beef in soy sauce and a preparation method thereof.
Background
instant noodles (Instant nodles), also called Instant noodles, are modern foods gradually developed from traditional foods, the Instant noodles industry in China is rapidly developed after the 90 s in the 20 th century, a global staple food industry and a huge industry cluster are formed in the Instant noodles industry, 1000 billion bags of output are formed in 2017 in the world, and China is the largest Instant noodles market in the world. From the initial low price competition to the current comprehensive quality-improving era, the instant noodle industry in China is entering a brand new era along with the progress and development of human beings and the era.
The factor for determining whether the instant noodle is successful is the seasoning soup blend of the instant noodle except the noodle cake, regardless of the bagged noodle or the bowl-packed noodle. On one hand, the cost of the soup base accounts for half of the total cost of the instant noodles, and on the other hand, whether the instant noodles are delicious or tasty is mainly based on the quality of the soup. Wherein the salt (NaCl) is an indispensable seasoning in the instant noodle powder bag and the sauce bag. However, most of instant noodles on the market at present often have negative impressions of being too salty and unhealthy for people. In the current society, with the improvement of health consciousness of people, the requirements on food quality are higher and higher, people do not seek satisfaction brought by taste singly, but pay more attention to meeting the nutritional requirements of people on the basis. Therefore, the development of the instant noodle industry in recent years is developed on the whole towards three major trends of nutrition, delicacy, quality improvement and kitchen original taste return; oil reduction, salt reduction and delicious taste are inevitable choices for transformation and upgrade of nutrition and health in the instant noodle industry in future.
There is data in "Chinese resident dietary guidelines 2016" that clearly follows: at present, the daily average salt intake of an adult in China is recommended to be not more than 6g, the salt intake of each meal of each adult is recommended to be not more than 2.4g, and food with high salt (sodium) content is recommended to be eaten as little as possible or not to be eaten. Excessive intake of salt (mainly sodium element) is liable to induce various diseases including cardiovascular diseases, hypertension and diabetes, and has serious influence on human health. Relevant researches show that the proper reduction of salt intake can obviously reduce the blood pressure of human bodies, reduce the probability of coronary heart disease and stroke, and in addition, have certain influence on reducing the urinary protein excretion of hypertensive patients in part of people. The long-term high salt (sodium) intake can not only cause the increase of the blood pressure of a person, but also influence the blood pressure reducing effect of the blood pressure reducing medicine, thereby increasing the dosage. According to the research results, the salt (Na) intake (average value range is 4.996-8.925 g) of a barrel of instant noodles reaches the daily salt intake recommended by Chinese nutrition society of China and exceeds the daily salt intake recommended by the World Health Organization (WHO) for adults. Therefore, on the premise of not influencing the sensory flavor and meeting the requirements of main physicochemical nutritional ingredients, the research and development of new products meeting the health requirements of consumers and meeting the quality management requirements of management departments on the instant noodles are extremely important.
Disclosure of Invention
The invention mainly aims to provide a seasoning packet of instant noodles with braised beef in soy sauce and a preparation method thereof, and aims to provide a seasoning packet with low sodium salt content and without influencing the overall appearance and flavor of instant noodles.
In order to realize the purpose, the invention provides a seasoning packet of instant noodles with braised beef in brown sauce, which comprises a seasoning powder packet and a seasoning sauce packet, wherein,
the seasoning powder bag comprises the following components in parts by weight: 23-27 parts of low-sodium salt, 5-7 parts of black pepper powder, 9-11 parts of white granulated sugar, 0.8-1.2 parts of star anise powder, 0.6-1.3 parts of ginger powder, 1-3 parts of chilli powder and 15-25 parts of yeast extract;
The seasoning sauce packet comprises the following components in parts by weight: 18-22 parts of low-sodium salt, 30-40 parts of palm oil, 15-30 parts of beef tallow, 10-14 parts of green onion, 9-12 parts of ginger, 9-11 parts of garlic, 7-9 parts of dark soy sauce, 3-5 parts of chilli powder, 15-25 parts of broad bean paste, 20-40 parts of beef granules, 8-12 parts of beef essence and 5-7 parts of monosodium glutamate.
optionally, the low-sodium salt comprises sodium chloride and potassium chloride, and the mass ratio of the sodium chloride to the potassium chloride is (6-8): 3.
Optionally, the ginger is turmeric.
The invention also provides a preparation method of the seasoning packet of the instant noodles with braised beef in soy sauce, which comprises the preparation of a seasoning powder packet and the preparation of a seasoning sauce packet, wherein,
The preparation method of the seasoning powder packet comprises the following steps: mixing black pepper powder, star anise powder, ginger powder, chili powder, low sodium salt, yeast extract, white granulated sugar and monosodium glutamate to prepare a seasoning powder bag;
The preparation of the sauce packet comprises the following steps: mixing palm oil and beef tallow, heating to 130-150 ℃, adding chopped scallion, ginger and garlic, frying until the mixture is dry, adding beef granules, light soy sauce, chili powder, broad bean paste and low-sodium salt, stir-frying, cooling, adding beef essence, and thus obtaining the seasoning sauce bag.
Optionally, the step of mixing black pepper powder, star anise powder, ginger powder, chili powder, low sodium salt, yeast extract, white granulated sugar and monosodium glutamate to prepare the seasoning powder packet comprises:
Mixing black pepper powder, star anise powder, ginger powder and chili powder, adding low sodium salt, yeast extract, white granulated sugar and monosodium glutamate, and continuously and uniformly mixing to obtain the seasoning powder bag.
optionally, the method comprises the following steps of mixing palm oil and beef tallow, heating to 130-150 ℃, adding chopped scallion, ginger and garlic, frying, adding beef granules, light soy sauce, chili powder, broad bean paste and low sodium salt, frying, cooling, adding beef essence, and preparing the seasoning sauce package, wherein the steps comprise:
cutting beef into blocks, frying the beef with edible oil with the oil temperature of 60-80 ℃ for 4-6 min, taking the beef out of a pot, and cooling to obtain beef granules.
Optionally, mixing palm oil and beef tallow, heating to 130-150 ℃, adding chopped scallion, ginger and garlic, frying, adding beef granules, light soy sauce, chilli powder, thick broad-bean sauce and low-sodium salt, stir-frying, cooling, and adding beef essence to prepare the seasoning sauce packet, wherein the step of preparing the seasoning sauce packet comprises the following steps:
and frying the scallion, the ginger and the garlic for 1-3 min.
optionally, mixing palm oil and beef tallow, heating to 130-150 ℃, adding chopped scallion, ginger and garlic, frying, adding beef granules, light soy sauce, chilli powder, thick broad-bean sauce and low-sodium salt, stir-frying, cooling, and adding beef essence to prepare the seasoning sauce packet, wherein the step of preparing the seasoning sauce packet comprises the following steps:
And adding the beef granules, light soy sauce, chili powder, broad bean paste, low sodium salt and monosodium glutamate, and then frying for 3-5 min.
Optionally, mixing palm oil and beef tallow, heating to 130-150 ℃, adding chopped scallion, ginger and garlic, frying, adding beef granules, light soy sauce, chilli powder, thick broad-bean sauce and low-sodium salt, stir-frying, cooling, and adding beef essence to prepare the seasoning sauce packet, wherein the step of preparing the seasoning sauce packet comprises the following steps:
the material temperature when the beef flavor is added is 40-60 ℃.
According to the technical scheme provided by the invention, low-sodium salt is selected as salty ingredients in the seasoning powder bag and the seasoning sauce bag, black pepper powder, star anise powder, ginger powder, chili powder, white granulated sugar, yeast extract and the like are matched in the seasoning powder bag, palm oil, beef tallow, scallion, ginger, garlic, dark soy sauce, chili powder, broad bean paste, beef granules, beef essence, monosodium glutamate and the like are matched in the seasoning sauce bag, the sodium salt content in the seasoning bag of the instant noodles is reduced, and the sensory flavor of the instant noodles is improved to a certain extent.
Detailed Description
in order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
according to the research results, the salt (Na) intake (average value range is 4.996-8.925 g) of a barrel of instant noodles reaches the daily salt intake recommended by Chinese nutrition society of China and exceeds the daily salt intake recommended by the World Health Organization (WHO) for adults. Therefore, on the premise of not influencing the sensory flavor and meeting the requirements of main physicochemical nutritional ingredients, the research and development of new products meeting the health requirements of consumers and meeting the quality management requirements of management departments on the instant noodles are extremely important.
In view of the above, the invention provides a seasoning packet of instant noodles with braised beef, which reduces the sodium salt content in the seasoning packet of the instant noodles by selecting potassium chloride (KCl) as a salt substitute to replace sodium chloride (NaCl) in salt, and ensures the overall sensory flavor of the instant noodles by matching other proper components. In an embodiment of the seasoning packet of the instant noodles with braised beef in brown sauce provided by the invention, the seasoning packet of the instant noodles with braised beef in brown sauce comprises a seasoning powder packet and a seasoning sauce packet, wherein the seasoning powder packet comprises the following components in parts by weight: 23-27 parts of low-sodium salt, 5-7 parts of black pepper powder, 9-11 parts of white granulated sugar, 0.8-1.2 parts of star anise powder, 0.6-1.3 parts of ginger powder, 1-3 parts of chilli powder and 15-25 parts of yeast extract; the seasoning sauce packet comprises the following components in parts by weight: 18-22 parts of low-sodium salt, 30-40 parts of palm oil, 15-30 parts of beef tallow, 10-14 parts of green onion, 9-12 parts of ginger, 9-11 parts of garlic, 7-9 parts of dark soy sauce, 3-5 parts of chilli powder, 15-25 parts of broad bean paste, 20-40 parts of beef granules, 8-12 parts of beef essence and 5-7 parts of monosodium glutamate.
according to the technical scheme provided by the invention, low-sodium salt is selected as salty ingredients in the seasoning powder bag and the seasoning sauce bag, black pepper powder, star anise powder, ginger powder, chili powder, white granulated sugar, yeast extract and the like are matched in the seasoning powder bag, palm oil, beef tallow, scallion, ginger, garlic, dark soy sauce, chili powder, broad bean paste, beef granules, beef essence, monosodium glutamate and the like are matched in the seasoning sauce bag, the sodium salt content in the seasoning bag of the instant noodles is reduced, and the sensory flavor of the instant noodles is improved to a certain extent.
KCl and NaCl are composed of the same group of metal elements and the same nonmetal elements, and have the same ionic valence state, so the KCl and the NaCl are very similar in physical and chemical properties, while the potassium ions play an important role in the health of human bodies and do not cause hypertension and cardiovascular diseases, so the KCl and the NaCl can be used as substitutes to be added into the design of the salt reducing formula of the instant noodle seasoning packet, and the potassium ions can also maintain the balance of water, acid and alkali and osmotic pressure in human bodies, keep excitation of neuromuscular, simultaneously have the activities of activating various enzymes in the bodies, reduce blood plasma solvents and maintain the functions of adrenal glands. Furthermore, experimental studies show that, on the premise of not affecting the saltiness, the ratio of sodium salt to potassium salt can be adjusted to reduce the sodium content in the seasoning packet of the instant noodles by using the saltiness, the crispness and the thickness of the instant noodles as indexes, and sensory evaluation analysis on the instant noodles before and after sodium reduction shows that the sodium content of the instant noodles can be obviously reduced along with the reduction of the addition amount of NaCl (6-8): 3. therefore, compared with the seasoning packet in the commercial instant noodles with braised beef, the obtained seasoning packet for the instant noodles with braised beef has the advantages that the content of sodium salt is reduced by 20-30%, the sensory flavor of the instant noodles is improved to a certain extent, the nutritive value of the instant noodles is increased, a healthier and more delicious instant noodle seasoning is provided for part of characteristic consumer groups, and the development of low sodium salt of food is promoted.
The ginger in the sauce bag is used for removing the fishy smell of the beef component in the sauce bag and increasing the flavor of the sauce bag, and different varieties such as Yufeng ginger, Shandong Changyi flour ginger, Qingzhou Zhugen ginger, Shannon first ginger, Qingzhou Xiaohuangjiang and the like can be selected, in the embodiment, the Yuhuangjiang with higher pungency is preferred, and the flavor of the sauce bag can be improved with less addition amount.
Based on the above provided embodiment of the seasoning packet for instant noodles with braised beef in brown sauce, the invention further provides a preparation method thereof, the preparation method of the seasoning packet for instant noodles with braised beef in brown sauce comprises the preparation of a seasoning powder packet and the preparation of a sauce packet, wherein in an embodiment of the preparation method of the seasoning packet for instant noodles with braised beef in brown sauce provided by the invention, the preparation of the seasoning powder packet comprises the following steps: mixing black pepper powder, star anise powder, ginger powder, chili powder, low sodium salt, yeast extract, white granulated sugar and monosodium glutamate to prepare a seasoning powder bag; the preparation of the sauce packet comprises the following steps: mixing palm oil and beef tallow, heating to 130-150 ℃, adding chopped scallion, ginger and garlic, frying until the mixture is dry, adding beef granules, light soy sauce, chili powder, broad bean paste and low-sodium salt, stir-frying, cooling, adding beef essence, and thus obtaining the seasoning sauce bag.
In the preparation process of the seasoning powder packet, because the content of part of components is relatively low, in order to fully mix the components uniformly, the components with low content are preferably pre-mixed uniformly to prepare a premix, and then the premix is fully mixed with the rest components. Specifically, in an embodiment provided by the present invention, the preparation of the flavoring powder packet may be performed according to the following steps: mixing the black pepper powder, the star anise powder, the ginger powder and the chili powder for 3-4 times within 10min preferably, selecting a conventional mixing mode such as mechanical stirring and the like, then adding the low sodium salt, the yeast extract, the white granulated sugar and the monosodium glutamate for continuously mixing, and fully mixing for 3-5 min until the mixture is uniformly mixed, thus obtaining the seasoning powder bag. Of course, after all the materials are mixed, the operations of weighing the materials, packaging the materials into bags and the like can be further included to correspondingly package the materials into seasoning powder bags with the required weight for production, which can be specifically carried out by referring to the prior art and is not described herein in detail.
the beef granules in the sauce bag can be commercially available beef granules or beef granules prepared from the raw materials, in this embodiment, the beef granules are preferably prepared, and the flavor is better, specifically, before the components in the sauce bag are subjected to sauce frying, the method further comprises the following steps: cutting beef into blocks, frying the beef for 4-6 min by using edible oil with the oil temperature of 60-80 ℃ so that the beef is fried to be six-ripe in proper oil temperature without being fried to be dry, taking the beef out of a pot, and cooling to obtain beef granules. Wherein the beef can be fresh beef or frozen beef, and the frozen beef should be thawed and then cut into blocks.
Because the moisture content of the shallots, ginger, and garlic is high, the moisture should be removed as much as possible during the sauce frying process so as not to affect the storage time of the finished sauce packet. Preferably, in the embodiment, the shallot, the ginger and the garlic are fried for 1-3 min after being added, so that the moisture in the shallot, the ginger and the garlic is squeezed and is not fried to dry. And then adding the beef granules, light soy sauce, chilli powder, thick broad-bean sauce and low-sodium salt, and stir-frying, wherein the duration of heat can be adjusted to be strong fire, the frying time is 3-5 min, and the fire can be turned off and the meat sauce is cooled when the flavor is rich.
Further, the beef flavor is easy to volatilize at high temperature, so that the beef flavor is preferably added and mixed when the fried meat paste is cooled to be not higher than 60 ℃, and the adding effect is better. Furthermore, in order to ensure the beef flavor to be fully mixed, the temperature of the material when the beef flavor is added is more preferably 40-60 ℃, so that the problem that the beef flavor is not uniformly dispersed due to poor fluidity of the fried meat paste after being cooled to room temperature can be avoided.
The seasoning packet of the instant noodles with braised beef prepared by the formula and the preparation method provided by the invention not only effectively reduces the sodium salt content in the seasoning packet of the instant noodles, but also is beneficial to improving the sensory flavor of the instant noodles and improving the nutritive value.
the technical solutions of the present invention are further described in detail with reference to the following specific examples, which should be understood as merely illustrative and not limitative.
example 1
(1) weighing raw materials:
seasoning powder packaging: 25g of low sodium salt (formed by mixing NaCl and KCl according to the mass ratio of 7: 3), 6g of black pepper powder, 10g of white granulated sugar, 1g of star anise powder, 1 part of ginger powder, 2g of chilli powder, 20g of yeast extract and 6g of monosodium glutamate;
Seasoning sauce packaging: 20g of low sodium salt (formed by mixing NaCl and KCl according to the mass ratio of 7: 3), 40g of palm oil, 20g of beef tallow, 12g of scallion, 10g of ginger, 10g of garlic, 8g of dark soy sauce, 4g of chilli powder, 20g of broad bean paste, 30g of beef granules and 10g of beef essence.
(2) Mixing black pepper powder, star anise powder, ginger powder and chili powder for 3 times within 10min to form premix; and then adding low-sodium salt, yeast extract, white granulated sugar and monosodium glutamate into the obtained premix, continuously mixing, fully mixing for 4min till uniform mixing, weighing, and packaging into bags to obtain the seasoning powder bags.
(3) Cleaning herba Alii Fistulosi, rhizoma Zingiberis recens and Bulbus Allii, and mincing; thawing beef, cutting into pieces, frying in edible oil at 70 deg.C for 5min, taking out, and cooling to obtain beef granules; mixing palm oil and beef tallow, heating to 140 ℃, adding cut scallion, ginger and garlic, frying until water is dried (2min), adding prepared beef granules, dark soy sauce, chili powder and broad bean paste, frying with strong fire for 4min, turning off the fire when the meat paste is rich in fragrance, cooling to 50 ℃, adding beef essence, mixing, cooling to room temperature, packaging into bags, sterilizing and disinfecting to obtain the sauce bag.
Example 2
(1) Weighing raw materials:
Seasoning powder packaging: 23g of low sodium salt (formed by mixing NaCl and KCl according to the mass ratio of 8: 3), 7g of black pepper powder, 9g of white granulated sugar, 0.8g of star anise powder, 1.3 parts of ginger powder, 2g of chilli powder, 15g of yeast extract and 5g of monosodium glutamate;
seasoning sauce packaging: 18g of low sodium salt (formed by mixing NaCl and KCl according to the mass ratio of 7: 3), 30g of palm oil, 30g of beef tallow, 10g of scallion, 9g of ginger, 9g of garlic, 7g of dark soy sauce, 4g of chilli powder, 20g of broad bean paste, 30g of beef granules and 8g of beef essence.
(2) Mixing black pepper powder, star anise powder, ginger powder and chili powder for 4 times within 10min to form premix; and then adding low-sodium salt, yeast extract, white granulated sugar and monosodium glutamate into the obtained premix, continuously mixing, fully mixing for 3min till uniform mixing, weighing, and packaging into bags to obtain the seasoning powder bags.
(3) cleaning herba Alii Fistulosi, rhizoma Zingiberis recens and Bulbus Allii, and mincing; thawing beef, cutting into pieces, frying in edible oil at 60 deg.C for 6min, taking out, and cooling to obtain beef granules; mixing palm oil and beef tallow, heating to 130 ℃, adding cut scallion, ginger and garlic, frying until the water content is 3min, adding prepared beef granules, dark soy sauce, chili powder and broad bean paste, frying with strong fire for 5min, turning off the fire when the meat paste is rich in fragrance, cooling to 40 ℃, adding beef essence, mixing, cooling to room temperature, packaging into bags, sterilizing and disinfecting to obtain the sauce bag.
Example 3
(1) Weighing raw materials:
Seasoning powder packaging: 27g of low sodium salt (formed by mixing NaCl and KCl according to the mass ratio of 7: 3), 5g of black pepper powder, 11g of white granulated sugar, 1.2g of star anise powder, 0.6 part of ginger powder, 2g of chili powder, 20g of yeast extract and 7g of monosodium glutamate;
Seasoning sauce packaging: 22g of low sodium salt (formed by mixing NaCl and KCl according to the mass ratio of 7: 3), 40g of palm oil, 20g of beef tallow, 14g of scallion, 12g of ginger, 11g of garlic, 9g of dark soy sauce, 4g of chilli powder, 20g of broad bean paste, 25g of beef granules and 12g of beef essence.
(2) Mixing black pepper powder, star anise powder, ginger powder and chili powder for 3 times within 10min to form premix; and then adding low-sodium salt, yeast extract, white granulated sugar and monosodium glutamate into the obtained premix, continuously mixing, fully mixing for 5min till uniform mixing, weighing, and packaging into bags to obtain the seasoning powder bags.
(3) Cleaning herba Alii Fistulosi, rhizoma Zingiberis recens and Bulbus Allii, and mincing; thawing beef, cutting into pieces, frying in edible oil at 80 deg.C for 4min, taking out, and cooling to obtain beef granules; mixing palm oil and beef tallow, heating to 150 ℃, adding cut scallion, ginger and garlic, frying until the water content is 1min, adding prepared beef granules, dark soy sauce, chili powder and broad bean paste, frying with strong fire for 3min, turning off the fire when the meat paste is rich in fragrance, cooling to 60 ℃, adding beef essence, mixing, cooling to room temperature, packaging into bags, sterilizing and disinfecting to obtain the sauce bag.
example 4
(1) Weighing raw materials:
Seasoning powder packaging: 24g of low sodium salt (formed by mixing NaCl and KCl according to the mass ratio of 7: 3), 6g of black pepper powder, 10g of white granulated sugar, 1g of star anise powder, 0.8 part of ginger powder, 1g of chili powder, 25g of yeast extract and 6g of monosodium glutamate;
Seasoning sauce packaging: 19g of low sodium salt (formed by mixing NaCl and KCl according to the mass ratio of 7: 3), 34g of palm oil, 15g of beef tallow, 11g of scallion, 10g of ginger, 10g of garlic, 8g of dark soy sauce, 3g of chilli powder, 15g of broad bean paste, 40g of beef granules and 9g of beef essence.
(2) Mixing black pepper powder, star anise powder, ginger powder and chili powder for 3 times within 10min to form premix; and then adding low-sodium salt, yeast extract, white granulated sugar and monosodium glutamate into the obtained premix, continuously mixing, fully mixing for 4min till uniform mixing, weighing, and packaging into bags to obtain the seasoning powder bags.
(3) Cleaning herba Alii Fistulosi, rhizoma Zingiberis recens and Bulbus Allii, and mincing; thawing beef, cutting into pieces, frying in edible oil with oil temperature of 65 deg.C for 5min, taking out, and cooling to obtain beef granules; mixing palm oil and beef tallow, heating to 135 ℃, adding cut scallion, ginger and garlic, frying until the water content is dried (2min), adding prepared beef granules, dark soy sauce, chili powder and broad bean paste, frying with strong fire for 4min, turning off the fire when the meat paste is rich in fragrance, cooling to 45 ℃, adding beef essence, mixing, cooling to room temperature, packaging into bags, sterilizing and disinfecting to obtain the sauce bag.
Example 5
(1) Weighing raw materials:
Seasoning powder packaging: 26g of low sodium salt (formed by mixing NaCl and KCl according to the mass ratio of 6: 3), 6g of black pepper powder, 10g of white granulated sugar, 1g of star anise powder, 1 part of ginger powder, 3g of chilli powder, 22g of yeast extract and 6g of monosodium glutamate;
Seasoning sauce packaging: 21g of low sodium salt (formed by mixing NaCl and KCl according to the mass ratio of 7: 3), 37g of palm oil, 25g of beef tallow, 13g of scallion, 11g of ginger, 10g of garlic, 9g of dark soy sauce, 5g of chilli powder, 25g of broad bean paste, 20g of beef granules and 11g of beef essence.
(2) Mixing black pepper powder, star anise powder, ginger powder and chili powder for 4 times within 10min to form premix; and then adding low-sodium salt, yeast extract, white granulated sugar and monosodium glutamate into the obtained premix, continuously mixing, fully mixing for 5min till uniform mixing, weighing, and packaging into bags to obtain the seasoning powder bags.
(3) Cleaning herba Alii Fistulosi, rhizoma Zingiberis recens and Bulbus Allii, and mincing; thawing beef, cutting into pieces, frying in edible oil with oil temperature of 75 deg.C for 5min, taking out, and cooling to obtain beef granules; mixing palm oil and beef tallow, heating to 145 ℃, adding cut scallion, ginger and garlic, frying until the water content is dried (2min), adding prepared beef granules, dark soy sauce, chili powder and broad bean paste, frying with strong fire for 5min, turning off the fire when the meat paste is rich in fragrance, cooling to 55 ℃, adding beef essence, mixing, cooling to room temperature, packaging into bags, sterilizing and disinfecting to obtain the sauce bag.
Comparative example
The procedure was the same as in example 1 except that the low sodium salt in step (1) was replaced with NaCl.
The salt-reduced seasoning packet of the braised beef noodles prepared in each of the above examples and comparative examples of the present invention and the seasoning packet of the comparative example were subjected to sensory evaluation, the same sample was evaluated in three times by a 10-person evaluation group, and the color, smell, taste, posture and overall acceptability of the seasoning powder packet and the sauce packet were respectively evaluated. Sensory evaluation was performed using a 9-point professional evaluation standard, the evaluation standard is shown in tables 1 and 2, and sensory evaluation results are shown in table 3, where the total score is color × 10% + odor × 20% + taste × 30% + form × 20% + total acceptability × 20%.
Table 1 sensory evaluation of seasoning powder packet
Table 1 sensory evaluation of seasoning sauce bag
Table 3 sensory evaluation results of seasoning powder bag and sauce bag in examples and comparative examples
As can be seen from the results in Table 3, compared with the comparative example, the salt-reduced seasoning packet for the noodles with braised beef in soy sauce prepared by adopting low sodium salt (prepared by mixing NaCl and KCl according to the mass ratio of 7: 3) in the embodiment of the invention can obviously reduce the sodium content in the seasoning packet, reduce the sodium content by 35.3%, greatly improve the nutritional value of the product, and ensure good flavor and mouthfeel; and the addition proportion of KCl and the addition proportion of NaCl are increased, so that the toughness and the ductility of the dough are improved, and the rehydration, palatability (hardness and softness), toughness, viscosity and bubble resistance of the noodles are obviously improved.
The above is only a preferred embodiment of the present invention, and it is not intended to limit the scope of the invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention shall be included in the scope of the present invention.
Claims (9)
1. a seasoning packet of instant noodles with braised beef in soy sauce is characterized by comprising a seasoning powder packet and a seasoning sauce packet, wherein,
The seasoning powder bag comprises the following components in parts by weight: 23-27 parts of low-sodium salt, 5-7 parts of black pepper powder, 9-11 parts of white granulated sugar, 0.8-1.2 parts of star anise powder, 0.6-1.3 parts of ginger powder, 1-3 parts of chilli powder, 15-25 parts of yeast extract and 5-7 parts of monosodium glutamate;
The seasoning sauce packet comprises the following components in parts by weight: 18-22 parts of low-sodium salt, 30-40 parts of palm oil, 15-30 parts of beef tallow, 10-14 parts of green onion, 9-12 parts of ginger, 9-11 parts of garlic, 7-9 parts of dark soy sauce, 3-5 parts of chilli powder, 15-25 parts of broad bean paste, 20-40 parts of beef granules and 8-12 parts of beef essence.
2. The seasoning packet of beef braised in soy sauce according to claim 1, wherein the low-sodium salt comprises sodium chloride and potassium chloride, and the mass ratio of the sodium chloride to the potassium chloride is (6-8): 3.
3. the seasoning packet of beef with brown sauce of claim 1, wherein the ginger is turmeric.
4. A method for preparing the seasoning packet of the instant noodles with braised beef in soy sauce according to any one of claims 1 to 3, which comprises the preparation of a seasoning powder packet and the preparation of a seasoning sauce packet, wherein,
the preparation method of the seasoning powder packet comprises the following steps: mixing black pepper powder, star anise powder, ginger powder, chili powder, low sodium salt, yeast extract, white granulated sugar and monosodium glutamate to prepare a seasoning powder bag;
The preparation of the sauce packet comprises the following steps: mixing palm oil and beef tallow, heating to 130-150 ℃, adding chopped scallion, ginger and garlic, frying until the mixture is dry, adding beef granules, light soy sauce, chili powder, broad bean paste and low-sodium salt, stir-frying, cooling, adding beef essence, and thus obtaining the seasoning sauce bag.
5. The method for preparing the seasoning packet of instant noodles with braised beef in brown sauce according to claim 4, wherein the step of mixing black pepper powder, star anise powder, ginger powder, chili powder, low sodium salt, yeast extract, white granulated sugar and monosodium glutamate to prepare the seasoning packet comprises the following steps:
Mixing black pepper powder, star anise powder, ginger powder and chili powder, adding low sodium salt, yeast extract, white granulated sugar and monosodium glutamate, and continuously and uniformly mixing to obtain the seasoning powder bag.
6. the preparation method of the seasoning packet of beef braised in soy sauce according to claim 4, wherein the steps of mixing palm oil and beef tallow, heating to 130-150 ℃, adding chopped scallion, ginger and garlic, frying until the mixture is dried, adding beef granules, light soy sauce, chili powder, broad bean paste and low-sodium salt, frying, cooling, adding beef essence, and preparing the seasoning packet further comprise the following steps:
cutting beef into blocks, frying the beef with edible oil with the oil temperature of 60-80 ℃ for 4-6 min, taking the beef out of a pot, and cooling to obtain beef granules.
7. the preparation method of the seasoning packet of beef braised in soy sauce according to claim 4, characterized in that the palm oil and the beef tallow are mixed and heated to 130-150 ℃, the chopped scallion, ginger and garlic are added for frying, after the fried dry water is reached, beef granules, light soy sauce, chili powder, broad bean paste and low sodium salt are added for stir-frying, and then the beef essence is added after cooling, so that the seasoning packet is prepared:
and frying the scallion, the ginger and the garlic for 1-3 min.
8. The preparation method of the seasoning packet of beef braised in soy sauce according to claim 4, characterized in that the palm oil and the beef tallow are mixed and heated to 130-150 ℃, the chopped scallion, ginger and garlic are added for frying, after the fried dry water is reached, beef granules, light soy sauce, chili powder, broad bean paste and low sodium salt are added for stir-frying, and then the beef essence is added after cooling, so that the seasoning packet is prepared:
And adding the beef granules, light soy sauce, chili powder, broad bean paste, low sodium salt and monosodium glutamate, and then frying for 3-5 min.
9. The preparation method of the seasoning packet of beef braised in soy sauce according to claim 4, characterized in that the palm oil and the beef tallow are mixed and heated to 130-150 ℃, the chopped scallion, ginger and garlic are added for frying, after the fried dry water is reached, beef granules, light soy sauce, chili powder, broad bean paste and low sodium salt are added for stir-frying, and then the beef essence is added after cooling, so that the seasoning packet is prepared:
the material temperature when the beef flavor is added is 40-60 ℃.
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| CN111134307A (en) * | 2019-12-18 | 2020-05-12 | 今麦郎面品有限公司 | Seasoning packet for signboard beef flavor instant noodles and preparation method thereof |
| CN111357964A (en) * | 2020-04-15 | 2020-07-03 | 玉林老芳食品有限公司 | Sirloin powder seasoning packet and preparation method thereof |
| CN112931830A (en) * | 2021-03-02 | 2021-06-11 | 武汉轻工大学 | Beef tallow hotpot condiment and preparation method thereof |
| CN115736232A (en) * | 2022-11-30 | 2023-03-07 | 四川省川南酿造有限公司 | Low-salt and low-additive beef paste and preparation method thereof |
| CN116210859A (en) * | 2023-03-17 | 2023-06-06 | 东北农业大学 | Saucepan stewed sauce bag and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111134307A (en) * | 2019-12-18 | 2020-05-12 | 今麦郎面品有限公司 | Seasoning packet for signboard beef flavor instant noodles and preparation method thereof |
| CN111357964A (en) * | 2020-04-15 | 2020-07-03 | 玉林老芳食品有限公司 | Sirloin powder seasoning packet and preparation method thereof |
| CN112931830A (en) * | 2021-03-02 | 2021-06-11 | 武汉轻工大学 | Beef tallow hotpot condiment and preparation method thereof |
| CN115736232A (en) * | 2022-11-30 | 2023-03-07 | 四川省川南酿造有限公司 | Low-salt and low-additive beef paste and preparation method thereof |
| CN116210859A (en) * | 2023-03-17 | 2023-06-06 | 东北农业大学 | Saucepan stewed sauce bag and preparation method thereof |
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