CN111134307A - Seasoning packet for signboard beef flavor instant noodles and preparation method thereof - Google Patents
Seasoning packet for signboard beef flavor instant noodles and preparation method thereof Download PDFInfo
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- CN111134307A CN111134307A CN201911309843.9A CN201911309843A CN111134307A CN 111134307 A CN111134307 A CN 111134307A CN 201911309843 A CN201911309843 A CN 201911309843A CN 111134307 A CN111134307 A CN 111134307A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 188
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 53
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 46
- 235000019634 flavors Nutrition 0.000 title claims abstract description 46
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000015067 sauces Nutrition 0.000 claims abstract description 154
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 92
- 239000003921 oil Substances 0.000 claims abstract description 56
- 235000019198 oils Nutrition 0.000 claims abstract description 52
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 46
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 46
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 46
- 229940046009 vitamin E Drugs 0.000 claims abstract description 46
- 239000011709 vitamin E Substances 0.000 claims abstract description 46
- 239000000843 powder Substances 0.000 claims abstract description 44
- 244000291564 Allium cepa Species 0.000 claims abstract description 43
- 235000013599 spices Nutrition 0.000 claims abstract description 43
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 41
- 150000003839 salts Chemical class 0.000 claims abstract description 41
- 239000000463 material Substances 0.000 claims abstract description 34
- 240000002234 Allium sativum Species 0.000 claims abstract description 33
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 33
- 235000004611 garlic Nutrition 0.000 claims abstract description 33
- 235000008397 ginger Nutrition 0.000 claims abstract description 33
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 31
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 31
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 31
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 31
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 31
- 240000006677 Vicia faba Species 0.000 claims abstract description 31
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 31
- 239000002540 palm oil Substances 0.000 claims abstract description 31
- 235000012045 salad Nutrition 0.000 claims abstract description 31
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 31
- 239000003760 tallow Substances 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 239000005022 packaging material Substances 0.000 claims description 29
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 24
- 235000013311 vegetables Nutrition 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 13
- 239000011812 mixed powder Substances 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 11
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 10
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 10
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 10
- 244000000626 Daucus carota Species 0.000 claims description 10
- 235000002767 Daucus carota Nutrition 0.000 claims description 10
- 108091028664 Ribonucleotide Proteins 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 239000002336 ribonucleotide Substances 0.000 claims description 10
- 238000005303 weighing Methods 0.000 claims description 10
- 230000001007 puffing effect Effects 0.000 claims description 4
- 238000012857 repacking Methods 0.000 claims description 4
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 2
- 239000003963 antioxidant agent Substances 0.000 abstract description 5
- 230000003078 antioxidant effect Effects 0.000 abstract description 5
- 235000006708 antioxidants Nutrition 0.000 abstract description 5
- 241000234314 Zingiber Species 0.000 description 28
- 238000004806 packaging method and process Methods 0.000 description 15
- 238000004880 explosion Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 235000012149 noodles Nutrition 0.000 description 3
- 239000004519 grease Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a seasoning packet for signboard beef flavor instant noodles, which is characterized by comprising a powder packet, a sauce packet and a dish packet, wherein the sauce packet comprises the following components in parts by weight: 5-10 parts of palm oil, 6-10 parts of salad oil, 4-6 parts of beef tallow, 2-4 parts of beef, 2-4 parts of scallion, 0.5-1.5 parts of garlic, 1-2 parts of ginger, 1-3 parts of broad bean paste, 0.5-1.5 parts of spices, 1-2 parts of refined salt, 0.5-1.5 parts of white granulated sugar, 2-3 parts of soy sauce, 0.5-1.5 parts of yellow wine, 7-8 parts of beef sauce, 0.5-1.5 parts of tomato sauce and 0.01-0.03 part of vitamin E; the invention also discloses a preparation method of the seasoning packet. The invention effectively ensures the edible safety of the whole oil-in-oil material by adding the vitamin E antioxidant; in addition, the method has simple process and easy operation.
Description
Technical Field
The invention belongs to the technical field of preparation of seasoning bags for instant noodles, and particularly relates to a seasoning bag for signboard beef flavor instant noodles and a preparation method thereof.
Background
The instant noodles become common instant food in daily life, the packaging box or the packaging bag of the instant noodles is provided with a seasoning bag, and the seasoning bag is provided with a sauce bag, a pickled vegetable bag, a flour bag and an oil bag, so that the instant noodles are convenient to eat, delicious and tasty, and are deeply popular with people.
Disclosure of Invention
In view of the above, the main purpose of the invention is to provide a beef noodle which can be directly eaten as if the beef noodle is made in a restaurant on the spot on the premise of safety, nutrition and delicious taste, thereby meeting the market of instant noodles and providing the delicious taste for consumers; especially, the seasoning bag is convenient for office workers, a beautiful meal can be enjoyed in a working gap, time is saved, a bowl of authentic beef noodles can be eaten at any time and any place, and in addition, the problem that the taste of eaters is influenced due to the low edible safety and easy caking of the existing seasoning bag is solved.
The invention also aims to provide a preparation method of the seasoning packet for signboard beef flavor instant noodles.
In order to achieve the purpose, the technical scheme of the invention is realized as follows: the seasoning bag for signboard beef flavor instant noodles comprises a powder bag, a sauce bag and a dish bag, wherein the material in the powder bag comprises the following components in parts by weight: 30-50 parts of refined salt, 10-20 parts of monosodium glutamate, 20-30 parts of white granulated sugar, 3-5 parts of disodium ribonucleotide, 3-5 parts of fine Chinese cabbage powder, 6-10 parts of spices, 10-30 parts of beef seasoning powder, 0.5-2 parts of food essence and 0.01-0.03 part of vitamin E; the materials in the sauce bag comprise the following components in parts by weight: 5-10 parts of palm oil, 6-10 parts of salad oil, 4-6 parts of beef tallow, 2-4 parts of beef, 2-4 parts of scallion, 0.5-1.5 parts of garlic, 1-2 parts of ginger, 1-3 parts of thick broad-bean sauce, 0.5-1.5 parts of spices, 1-2 parts of refined salt, 0.5-1.5 parts of white granulated sugar, 2-3 parts of soy sauce, 0.5-1.5 parts of yellow wine, 7-8 parts of beef sauce, 0.5-1.5 parts of tomato sauce and 0.01-0.03 part of vitamin E; the materials in the vegetable bag comprise the following components in percentage by mass: 60-65% of Korean vegetables, 10-15% of carrot slices, 20-28% of FD beef slices and 1-2% of FD green onion.
Another technique of the present invention is realized by: the preparation method of the sauce bag is realized by the following steps:
step 1, respectively weighing the following components in parts by weight: 5-10 parts of palm oil, 6-10 parts of salad oil, 4-6 parts of beef tallow, 2-4 parts of beef, 2-4 parts of scallion, 0.5-1.5 parts of garlic, 1-2 parts of ginger, 1-3 parts of broad bean paste, 0.5-1.5 parts of spices, 1-2 parts of refined salt, 0.5-1.5 parts of white granulated sugar, 2-3 parts of soy sauce, 0.5-1.5 parts of yellow wine, 7-8 parts of beef sauce, 0.5-1.5 parts of tomato sauce and 0.01-0.03 part of vitamin E;
step 2, mincing the beef in the step 1, and crushing the scallion, the garlic and the ginger to obtain mixed powder;
step 3, heating the palm oil, the salad oil and the beef tallow in the step 1 to 110-155 ℃, adding spices for frying, adding the mixed powder obtained in the step 2, and controlling the oil temperature to 100-120 ℃ for puffing to obtain an intermediate mixture;
step 4, adding the broad bean paste, the soy sauce, the yellow wine and the tomato sauce obtained in the step 1 into the intermediate mixture obtained in the step 3, controlling the oil temperature to be 100-110 ℃, adding the beef seasoning paste, the refined salt, the white granulated sugar and the vitamin E, and uniformly stirring and mixing to obtain a sauce packaging material for signboard beef flavor instant noodles;
and 5, repacking the sauce packaging material for the signboard beef flavor instant noodles obtained in the step 4 to obtain a sauce package for the signboard beef flavor instant noodles.
Preferably, in the step 2, the beef is minced to pieces with sizes less than 3 x 3 mm; the shallot, garlic and ginger are crushed into powder with the diameter less than 2 mm.
Preferably, in the step 3, the time for adding the spices to fry is 1-2 min; the time for puffing the incense is 20-35 min.
Preferably, in the step 4, the stirring and mixing time is 3-5 min.
Preferably, in the step 5, the weight of the sauce packaging material in each sauce packaging bag is 14-18 g.
Compared with the prior art, the invention effectively ensures the edible safety of the whole oil-in-oil material by adding the vitamin E antioxidant; in addition, the invention has simple process and easy operation, and when the seasoning packet is used in the instant noodles, the taste of eaters is effectively improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The seasoning packet for signboard beef flavor instant noodles provided by the embodiment of the invention comprises a powder packet, a sauce packet and a dish packet, wherein the powder packet comprises the following components in parts by weight: 30-50 parts of refined salt, 10-20 parts of monosodium glutamate, 20-30 parts of white granulated sugar, 3-5 parts of disodium ribonucleotide, 3-5 parts of fine Chinese cabbage powder, 6-10 parts of spices, 10-30 parts of beef seasoning powder, 0.5-2 parts of food essence and 0.01-0.03 part of vitamin E; the materials in the sauce bag comprise the following components in parts by weight: 5-10 parts of palm oil, 6-10 parts of salad oil, 4-6 parts of beef tallow, 2-4 parts of beef, 2-4 parts of scallion, 0.5-1.5 parts of garlic, 1-2 parts of ginger, 1-3 parts of broad bean paste, 0.5-1.5 parts of spices, 1-2 parts of refined salt, 0.5-1.5 parts of white granulated sugar, 2-3 parts of soy sauce, 0.5-1.5 parts of yellow wine, 7-8 parts of beef sauce, 0.5-1.5 parts of tomato sauce and 0.01-0.03 part of vitamin E; the materials in the vegetable bag comprise the following components in percentage by mass: 60-65% of Korean vegetables, 10-15% of carrot slices, 20-28% of FD beef slices and 1-2% of FD green onion.
By adopting the scheme, the edible safety of the whole oil-in-oil material is effectively guaranteed by adding the vitamin E antioxidant; in addition, by adding the vitamin E antioxidant substances and then using a kinetic model for accelerating the oxidation of the grease at high temperature and high humidity, the change trend of the oxidation of the grease is simulated so as to predict the shelf life of the product and ensure the safety and the taste of the product in the shelf life.
The embodiment of the invention also provides a preparation method of the sauce bag, which is realized by the following steps:
step 1, respectively weighing the following components in parts by weight: 5-10 parts of palm oil, 6-10 parts of salad oil, 4-6 parts of beef tallow, 2-4 parts of beef, 2-4 parts of scallion, 0.5-1.5 parts of garlic, 1-2 parts of ginger, 1-3 parts of broad bean paste, 0.5-1.5 parts of spices, 1-2 parts of refined salt, 0.5-1.5 parts of white granulated sugar, 2-3 parts of soy sauce, 0.5-1.5 parts of yellow wine, 7-8 parts of beef sauce, 0.5-1.5 parts of tomato sauce and 0.01-0.03 part of vitamin E;
step 2, mincing the beef in the step 1 to obtain minced beef with the diameter of less than 3 x 3mm, and mincing the scallion, the garlic and the ginger to obtain minced beef with the diameter of less than 2mm, so as to obtain mixed minced beef;
step 3, heating the palm oil, the salad oil and the beef tallow in the step 1 to 110-155 ℃, adding spices for frying for 1-2 min, adding the mixed powder obtained in the step 2, controlling the oil temperature to 100-120 ℃, and performing fragrance explosion for 20-35 min to obtain an intermediate mixture;
step 4, adding the broad bean paste, the soy sauce, the yellow wine and the tomato sauce obtained in the step 1 into the intermediate mixture obtained in the step 3, controlling the oil temperature to be 100-110 ℃, adding the beef seasoning paste, the refined salt, the white granulated sugar and the vitamin E, and stirring and mixing for 3-5 min to obtain a sauce packaging material for signboard beef flavor instant noodles;
and 5, repackaging the sauce packaging materials for the signboard beef flavor instant noodles obtained in the step 4, wherein the weight of the sauce packaging materials in each sauce packaging bag is 14-18 g, and thus obtaining the sauce packaging for the signboard beef flavor instant noodles.
In addition, the preparation method of the powder packet and the dish packet in the seasoning packet for signboard beef flavor instant noodles provided by the embodiment of the invention is simple mixing and stirring of the raw materials, so that the description is not provided herein.
Example 1
A seasoning packet for signboard beef flavor instant noodles comprises a powder packet, a sauce packet and a dish packet, wherein the materials in the powder packet comprise the following components in parts by weight: 30 parts of refined salt, 20 parts of monosodium glutamate, 20 parts of white granulated sugar, 5 parts of disodium ribonucleotide, 3 parts of Chinese cabbage fine powder, 10 parts of spices, 10 parts of beef seasoning powder, 2 parts of food essence and 0.01 part of vitamin E; the materials in the sauce bag comprise the following components in parts by weight: 5 parts of palm oil, 10 parts of salad oil, 4 parts of beef tallow, 4 parts of beef, 2 parts of green onion, 1.5 parts of garlic, 1 part of ginger, 3 parts of broad bean paste, 0.5 part of spice, 2 parts of refined salt, 0.5 part of white granulated sugar, 3 parts of soy sauce, 0.5 part of yellow wine, 8 parts of beef sauce, 0.5 part of tomato sauce and 0.02 part of vitamin E; the materials in the vegetable bag comprise the following components in percentage by mass: 60% of Korean vegetable, 15% of carrot slices, 23% of FD beef slices and 2% of FD green onion.
The sauce bag is prepared by the following steps:
step 1, respectively weighing the following components in parts by weight: 5 parts of palm oil, 10 parts of salad oil, 4 parts of beef tallow, 4 parts of beef, 2 parts of green onion, 1.5 parts of garlic, 1 part of ginger, 3 parts of broad bean paste, 0.5 part of spice, 2 parts of refined salt, 0.5 part of white granulated sugar, 3 parts of soy sauce, 0.5 part of yellow wine, 8 parts of beef sauce, 0.5 part of tomato sauce and 0.02 part of vitamin E;
step 2, mincing the beef in the step 1 to obtain minced beef with the diameter of less than 3 x 3mm, and mincing the scallion, the garlic and the ginger to obtain minced beef with the diameter of less than 2mm, so as to obtain mixed minced beef;
step 3, heating the palm oil, the salad oil and the beef tallow in the step 1 to 130 ℃, adding spices for stir-frying for 1min, adding the mixed powder obtained in the step 2, controlling the oil temperature to 110 ℃, and performing fragrance explosion for 30min to obtain an intermediate mixture;
step 4, adding the thick broad-bean sauce, the soy sauce, the yellow wine and the tomato sauce obtained in the step 1 into the intermediate mixture obtained in the step 3, controlling the oil temperature to 105 ℃, adding the beef seasoning sauce, the refined salt, the white granulated sugar and the vitamin E, and stirring and mixing for 4min to obtain a sauce packaging material for signboard beef flavor instant noodles;
and 5, repackaging the sauce packaging materials for the signboard beef flavor instant noodles obtained in the step 4, wherein the weight of the sauce packaging materials in each sauce packaging bag is 16g, and obtaining the sauce packaging for the signboard beef flavor instant noodles.
Example 2
A seasoning packet for signboard beef flavor instant noodles comprises a powder packet, a sauce packet and a dish packet, wherein the materials in the powder packet comprise the following components in parts by weight: 30 parts of refined salt, 20 parts of monosodium glutamate, 20 parts of white granulated sugar, 5 parts of disodium ribonucleotide, 3 parts of Chinese cabbage fine powder, 10 parts of spices, 10 parts of beef seasoning powder, 2 parts of food essence and 0.01 part of vitamin E; the materials in the sauce bag comprise the following components in parts by weight: 5 parts of palm oil, 10 parts of salad oil, 4 parts of beef tallow, 4 parts of beef, 2 parts of green onion, 1.5 parts of garlic, 1 part of ginger, 3 parts of broad bean paste, 0.5 part of spice, 2 parts of refined salt, 0.5 part of white granulated sugar, 3 parts of soy sauce, 0.5 part of yellow wine, 8 parts of beef sauce, 0.5 part of tomato sauce and 0.02 part of vitamin E; the materials in the vegetable bag comprise the following components in percentage by mass: 60% of Korean vegetable, 15% of carrot slices, 23% of FD beef slices and 2% of FD green onion.
The sauce bag is prepared by the following steps:
step 1, respectively weighing the following components in parts by weight: 5 parts of palm oil, 10 parts of salad oil, 4 parts of beef tallow, 4 parts of beef, 2 parts of green onion, 1.5 parts of garlic, 1 part of ginger, 3 parts of broad bean paste, 0.5 part of spice, 2 parts of refined salt, 0.5 part of white granulated sugar, 3 parts of soy sauce, 0.5 part of yellow wine, 8 parts of beef sauce, 0.5 part of tomato sauce and 0.02 part of vitamin E;
step 2, mincing the beef in the step 1 to obtain minced beef with the diameter of less than 3 x 3mm, and mincing the scallion, the garlic and the ginger to obtain minced beef with the diameter of less than 2mm, so as to obtain mixed minced beef;
step 3, heating the palm oil, the salad oil and the beef tallow in the step 1 to 110 ℃, adding spices for frying for 2min, adding the mixed powder obtained in the step 2, controlling the oil temperature to 100 ℃, and frying for 35min to obtain an intermediate mixture;
step 4, adding the thick broad-bean sauce, the soy sauce, the yellow wine and the tomato sauce obtained in the step 1 into the intermediate mixture obtained in the step 3, controlling the oil temperature to be 100 ℃, adding the beef seasoning sauce, the refined salt, the white granulated sugar and the vitamin E, and stirring and mixing for 5min to obtain a sauce packaging material for signboard beef flavor instant noodles;
and 5, repacking the sauce packaging materials for the signboard beef flavor instant noodles obtained in the step 4, wherein the weight of the sauce packaging materials in each sauce bag is 14g, and obtaining the sauce bag for the signboard beef flavor instant noodles.
Example 3
A seasoning packet for signboard beef flavor instant noodles comprises a powder packet, a sauce packet and a dish packet, wherein the materials in the powder packet comprise the following components in parts by weight: 30 parts of refined salt, 20 parts of monosodium glutamate, 20 parts of white granulated sugar, 5 parts of disodium ribonucleotide, 3 parts of Chinese cabbage fine powder, 10 parts of spices, 10 parts of beef seasoning powder, 2 parts of food essence and 0.01 part of vitamin E; the materials in the sauce bag comprise the following components in parts by weight: 5 parts of palm oil, 10 parts of salad oil, 4 parts of beef tallow, 4 parts of beef, 2 parts of green onion, 1.5 parts of garlic, 1 part of ginger, 3 parts of broad bean paste, 0.5 part of spice, 2 parts of refined salt, 0.5 part of white granulated sugar, 3 parts of soy sauce, 0.5 part of yellow wine, 8 parts of beef sauce, 0.5 part of tomato sauce and 0.02 part of vitamin E; the materials in the vegetable bag comprise the following components in percentage by mass: 60% of Korean vegetable, 15% of carrot slices, 23% of FD beef slices and 2% of FD green onion.
The sauce bag is prepared by the following steps:
step 1, respectively weighing the following components in parts by weight: 5 parts of palm oil, 10 parts of salad oil, 4 parts of beef tallow, 4 parts of beef, 2 parts of green onion, 1.5 parts of garlic, 1 part of ginger, 3 parts of broad bean paste, 0.5 part of spice, 2 parts of refined salt, 0.5 part of white granulated sugar, 3 parts of soy sauce, 0.5 part of yellow wine, 8 parts of beef sauce, 0.5 part of tomato sauce and 0.02 part of vitamin E;
step 2, mincing the beef in the step 1 to obtain minced beef with the diameter of less than 3 x 3mm, and mincing the scallion, the garlic and the ginger to obtain minced beef with the diameter of less than 2mm, so as to obtain mixed minced beef;
step 3, heating the palm oil, the salad oil and the beef tallow in the step 1 to 155 ℃, adding spices, frying for 1min, adding the mixed powder obtained in the step 2, controlling the oil temperature to 120 ℃, and frying for 20min to obtain an intermediate mixture;
step 4, adding the thick broad-bean sauce, the soy sauce, the yellow wine and the tomato sauce obtained in the step 1 into the intermediate mixture obtained in the step 3, controlling the oil temperature to 110 ℃, adding the beef seasoning sauce, the refined salt, the white granulated sugar and the vitamin E, and stirring and mixing for 3min to obtain a sauce packaging material for signboard beef flavor instant noodles;
and 5, repackaging the sauce packaging materials for the signboard beef flavor instant noodles obtained in the step 4, wherein the weight of the sauce packaging materials in each sauce packaging bag is 18g, and thus obtaining the sauce packaging for the signboard beef flavor instant noodles.
Example 4
A seasoning packet for signboard beef flavor instant noodles comprises a powder packet, a sauce packet and a dish packet, wherein the materials in the powder packet comprise the following components in parts by weight: 50 parts of refined salt, 10 parts of monosodium glutamate, 30 parts of white granulated sugar, 3 parts of disodium ribonucleotide, 5 parts of Chinese cabbage fine powder, 6 parts of spices, 30 parts of beef seasoning powder, 0.5 part of food essence and 0.02 part of vitamin E; the materials in the sauce bag comprise the following components in parts by weight: 10 parts of palm oil, 6 parts of salad oil, 6 parts of beef tallow, 2 parts of beef, 4 parts of green onion, 0.5 part of garlic, 2 parts of ginger, 1 part of broad bean paste, 1.5 parts of spice, 1 part of refined salt, 1.5 parts of white granulated sugar, 2 parts of soy sauce, 1.5 parts of yellow wine, 7 parts of beef sauce, 1.5 parts of tomato sauce and 0.01 part of vitamin E; the materials in the vegetable bag comprise the following components in percentage by mass: 65% of Korean vegetable, 10% of carrot slices, 24% of FD beef slices and 1% of FD green onion.
The sauce bag is prepared by the following steps:
step 1, respectively weighing the following components in parts by weight: 10 parts of palm oil, 6 parts of salad oil, 6 parts of beef tallow, 2 parts of beef, 4 parts of green onion, 0.5 part of garlic, 2 parts of ginger, 1 part of broad bean paste, 1.5 parts of spice, 1 part of refined salt, 1.5 parts of white granulated sugar, 2 parts of soy sauce, 1.5 parts of yellow wine, 7 parts of beef sauce, 1.5 parts of tomato sauce and 0.01 part of vitamin E;
step 2, mincing the beef in the step 1 to obtain minced beef with the diameter of less than 3 x 3mm, and mincing the scallion, the garlic and the ginger to obtain minced beef with the diameter of less than 2mm, so as to obtain mixed minced beef;
step 3, heating the palm oil, the salad oil and the beef tallow in the step 1 to 130 ℃, adding spices for stir-frying for 1min, adding the mixed powder obtained in the step 2, controlling the oil temperature to 110 ℃, and performing fragrance explosion for 30min to obtain an intermediate mixture;
step 4, adding the thick broad-bean sauce, the soy sauce, the yellow wine and the tomato sauce obtained in the step 1 into the intermediate mixture obtained in the step 3, controlling the oil temperature to 105 ℃, adding the beef seasoning sauce, the refined salt, the white granulated sugar and the vitamin E, and stirring and mixing for 4min to obtain a sauce packaging material for signboard beef flavor instant noodles;
and 5, repackaging the sauce packaging materials for the signboard beef flavor instant noodles obtained in the step 4, wherein the weight of the sauce packaging materials in each sauce packaging bag is 16g, and obtaining the sauce packaging for the signboard beef flavor instant noodles.
Example 5
A seasoning packet for signboard beef flavor instant noodles comprises a powder packet, a sauce packet and a dish packet, wherein the materials in the powder packet comprise the following components in parts by weight: 50 parts of refined salt, 10 parts of monosodium glutamate, 30 parts of white granulated sugar, 3 parts of disodium ribonucleotide, 5 parts of Chinese cabbage fine powder, 6 parts of spices, 30 parts of beef seasoning powder, 0.5 part of food essence and 0.02 part of vitamin E; the materials in the sauce bag comprise the following components in parts by weight: 10 parts of palm oil, 6 parts of salad oil, 6 parts of beef tallow, 2 parts of beef, 4 parts of green onion, 0.5 part of garlic, 2 parts of ginger, 1 part of broad bean paste, 1.5 parts of spice, 1 part of refined salt, 1.5 parts of white granulated sugar, 2 parts of soy sauce, 1.5 parts of yellow wine, 7 parts of beef sauce, 1.5 parts of tomato sauce and 0.01 part of vitamin E; the materials in the vegetable bag comprise the following components in percentage by mass: 65% of Korean vegetable, 10% of carrot slices, 24% of FD beef slices and 1% of FD green onion.
The sauce bag is prepared by the following steps:
step 1, respectively weighing the following components in parts by weight: 10 parts of palm oil, 6 parts of salad oil, 6 parts of beef tallow, 2 parts of beef, 4 parts of green onion, 0.5 part of garlic, 2 parts of ginger, 1 part of broad bean paste, 1.5 parts of spice, 1 part of refined salt, 1.5 parts of white granulated sugar, 2 parts of soy sauce, 1.5 parts of yellow wine, 7 parts of beef sauce, 1.5 parts of tomato sauce and 0.01 part of vitamin E;
step 2, mincing the beef in the step 1 to obtain minced beef with the diameter of less than 3 x 3mm, and mincing the scallion, the garlic and the ginger to obtain minced beef with the diameter of less than 2mm, so as to obtain mixed minced beef;
step 3, heating the palm oil, the salad oil and the beef tallow in the step 1 to 110 ℃, adding spices for frying for 2min, adding the mixed powder obtained in the step 2, controlling the oil temperature to 100 ℃, and frying for 35min to obtain an intermediate mixture;
step 4, adding the thick broad-bean sauce, the soy sauce, the yellow wine and the tomato sauce obtained in the step 1 into the intermediate mixture obtained in the step 3, controlling the oil temperature to be 100 ℃, adding the beef seasoning sauce, the refined salt, the white granulated sugar and the vitamin E, and stirring and mixing for 5min to obtain a sauce packaging material for signboard beef flavor instant noodles;
and 5, repacking the sauce packaging materials for the signboard beef flavor instant noodles obtained in the step 4, wherein the weight of the sauce packaging materials in each sauce bag is 14g, and obtaining the sauce bag for the signboard beef flavor instant noodles.
Example 6
A seasoning packet for signboard beef flavor instant noodles comprises a powder packet, a sauce packet and a dish packet, wherein the materials in the powder packet comprise the following components in parts by weight: 50 parts of refined salt, 10 parts of monosodium glutamate, 30 parts of white granulated sugar, 3 parts of disodium ribonucleotide, 5 parts of Chinese cabbage fine powder, 6 parts of spices, 30 parts of beef seasoning powder, 0.5 part of food essence and 0.02 part of vitamin E; the materials in the sauce bag comprise the following components in parts by weight: 10 parts of palm oil, 6 parts of salad oil, 6 parts of beef tallow, 2 parts of beef, 4 parts of green onion, 0.5 part of garlic, 2 parts of ginger, 1 part of broad bean paste, 1.5 parts of spice, 1 part of refined salt, 1.5 parts of white granulated sugar, 2 parts of soy sauce, 1.5 parts of yellow wine, 7 parts of beef sauce, 1.5 parts of tomato sauce and 0.01 part of vitamin E; the materials in the vegetable bag comprise the following components in percentage by mass: 65% of Korean vegetable, 10% of carrot slices, 24% of FD beef slices and 1% of FD green onion.
The sauce bag is prepared by the following steps:
step 1, respectively weighing the following components in parts by weight: 10 parts of palm oil, 6 parts of salad oil, 6 parts of beef tallow, 2 parts of beef, 4 parts of green onion, 0.5 part of garlic, 2 parts of ginger, 1 part of broad bean paste, 1.5 parts of spice, 1 part of refined salt, 1.5 parts of white granulated sugar, 2 parts of soy sauce, 1.5 parts of yellow wine, 7 parts of beef sauce, 1.5 parts of tomato sauce and 0.01 part of vitamin E;
step 2, mincing the beef in the step 1 to obtain minced beef with the diameter of less than 3 x 3mm, and mincing the scallion, the garlic and the ginger to obtain minced beef with the diameter of less than 2mm, so as to obtain mixed minced beef;
step 3, heating the palm oil, the salad oil and the beef tallow in the step 1 to 155 ℃, adding spices, frying for 1min, adding the mixed powder obtained in the step 2, controlling the oil temperature to 120 ℃, and frying for 20min to obtain an intermediate mixture;
step 4, adding the thick broad-bean sauce, the soy sauce, the yellow wine and the tomato sauce obtained in the step 1 into the intermediate mixture obtained in the step 3, controlling the oil temperature to 110 ℃, adding the beef seasoning sauce, the refined salt, the white granulated sugar and the vitamin E, and stirring and mixing for 3min to obtain a sauce packaging material for signboard beef flavor instant noodles;
and 5, repackaging the sauce packaging materials for the signboard beef flavor instant noodles obtained in the step 4, wherein the weight of the sauce packaging materials in each sauce packaging bag is 18g, and thus obtaining the sauce packaging for the signboard beef flavor instant noodles.
Example 7
A seasoning packet for signboard beef flavor instant noodles comprises a powder packet, a sauce packet and a dish packet, wherein the materials in the powder packet comprise the following components in parts by weight: 20 parts of refined salt, 15 parts of monosodium glutamate, 25 parts of white granulated sugar, 4 parts of disodium ribonucleotide, 4 parts of Chinese cabbage fine powder, 8 parts of spices, 20 parts of beef seasoning powder, 1.2 parts of food essence and 0.02 part of vitamin E; the materials in the sauce bag comprise the following components in parts by weight: 8 parts of palm oil, 8 parts of salad oil, 5 parts of beef tallow, 3 parts of beef, 3 parts of green onion, 1 part of garlic, 1.5 parts of ginger, 2 parts of broad bean paste, 1 part of spice, 1.5 parts of refined salt, 1 part of white granulated sugar, 2.5 parts of soy sauce, 1 part of yellow wine, 7.5 parts of beef sauce, 1 part of tomato sauce and 0.015 part of vitamin E; the materials in the vegetable bag comprise the following components in percentage by mass: 60% of Korean vegetable, 10% of carrot slices, 28% of FD beef slices and 2% of FD green onion.
The sauce bag is prepared by the following steps:
step 1, respectively weighing the following components in parts by weight: 8 parts of palm oil, 8 parts of salad oil, 5 parts of beef tallow, 3 parts of beef, 3 parts of green onion, 1 part of garlic, 1.5 parts of ginger, 2 parts of broad bean paste, 1 part of spice, 1.5 parts of refined salt, 1 part of white granulated sugar, 2.5 parts of soy sauce, 1 part of yellow wine, 7.5 parts of beef sauce, 1 part of tomato sauce and 0.015 part of vitamin E;
step 2, mincing the beef in the step 1 to obtain minced beef with the diameter of less than 3 x 3mm, and mincing the scallion, the garlic and the ginger to obtain minced beef with the diameter of less than 2mm, so as to obtain mixed minced beef;
step 3, heating the palm oil, the salad oil and the beef tallow in the step 1 to 130 ℃, adding spices for stir-frying for 1min, adding the mixed powder obtained in the step 2, controlling the oil temperature to 110 ℃, and performing fragrance explosion for 30min to obtain an intermediate mixture;
step 4, adding the thick broad-bean sauce, the soy sauce, the yellow wine and the tomato sauce obtained in the step 1 into the intermediate mixture obtained in the step 3, controlling the oil temperature to 105 ℃, adding the beef seasoning sauce, the refined salt, the white granulated sugar and the vitamin E, and stirring and mixing for 4min to obtain a sauce packaging material for signboard beef flavor instant noodles;
and 5, repackaging the sauce packaging materials for the signboard beef flavor instant noodles obtained in the step 4, wherein the weight of the sauce packaging materials in each sauce packaging bag is 16g, and obtaining the sauce packaging for the signboard beef flavor instant noodles.
The invention effectively ensures the edible safety of the whole oil-in-oil material by adding the vitamin E antioxidant; in addition, the invention has simple process and easy operation, and simultaneously, the seasoning bag is used in the instant noodles, thereby effectively increasing the mouthfeel of eaters.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (6)
1. The seasoning packet for signboard beef flavor instant noodles is characterized by comprising a powder packet, a sauce packet and a vegetable packet, wherein the materials in the powder packet comprise the following components in parts by weight: 30-50 parts of refined salt, 10-20 parts of monosodium glutamate, 20-30 parts of white granulated sugar, 3-5 parts of disodium ribonucleotide, 3-5 parts of fine Chinese cabbage powder, 6-10 parts of spices, 10-30 parts of beef seasoning powder, 0.5-2 parts of food essence and 0.01-0.03 part of vitamin E; the materials in the sauce bag comprise the following components in parts by weight: 5-10 parts of palm oil, 6-10 parts of salad oil, 4-6 parts of beef tallow, 2-4 parts of beef, 2-4 parts of scallion, 0.5-1.5 parts of garlic, 1-2 parts of ginger, 1-3 parts of broad bean paste, 0.5-1.5 parts of spices, 1-2 parts of refined salt, 0.5-1.5 parts of white granulated sugar, 2-3 parts of soy sauce, 0.5-1.5 parts of yellow wine, 7-8 parts of beef sauce, 0.5-1.5 parts of tomato sauce and 0.01-0.03 part of vitamin E; the materials in the vegetable bag comprise the following components in percentage by mass: 60-65% of Korean vegetables, 10-15% of carrot slices, 20-28% of FD beef slices and 1-2% of FD green onion.
2. A method for preparing a sauce packet as claimed in claim 1, characterized in that it is carried out by the following steps:
step 1, respectively weighing the following components in parts by weight: 5-10 parts of palm oil, 6-10 parts of salad oil, 4-6 parts of beef tallow, 2-4 parts of beef, 2-4 parts of scallion, 0.5-1.5 parts of garlic, 1-2 parts of ginger, 1-3 parts of thick broad-bean sauce, 0.5-1.5 parts of spice, 1-2 parts of refined salt, 0.5-1.5 parts of white granulated sugar, 2-3 parts of soy sauce, 0.5-1.5 parts of yellow wine, 7-8 parts of beef sauce, 0.5-1.5 parts of tomato sauce, 0.01-0.03 part of vitamin E
Step 2, mincing the beef in the step 1, and crushing the scallion, the garlic and the ginger to obtain mixed powder;
step 3, heating the palm oil, the salad oil and the beef tallow in the step 1 to 110-155 ℃, adding spices for frying, adding the mixed powder obtained in the step 2, and controlling the oil temperature to 100-120 ℃ for puffing to obtain an intermediate mixture;
step 4, adding the broad bean paste, the soy sauce, the yellow wine and the tomato sauce obtained in the step 1 into the intermediate mixture obtained in the step 3, controlling the oil temperature to be 100-110 ℃, adding the beef seasoning paste, the refined salt, the white granulated sugar and the vitamin E, and uniformly stirring and mixing to obtain a sauce packaging material for signboard beef flavor instant noodles;
and 5, repacking the sauce packaging material for the signboard beef flavor instant noodles obtained in the step 4 to obtain a sauce package for the signboard beef flavor instant noodles.
3. The method of claim 2, wherein in step 2, the beef is minced to less than 3 x 3mm mince; the shallot, garlic and ginger are crushed into powder with the diameter less than 2 mm.
4. The preparation method of the sauce bag according to claim 3, wherein in the step 3, the spice is added for stir-frying for 1-2 min; the time for puffing the incense is 20-35 min.
5. The preparation method of the sauce packet according to claim 4, wherein in the step 4, the stirring and mixing time is 3-5 min.
6. The preparation method of the sauce packet according to any one of the claims 2 to 5, wherein in the step 5, the weight of the sauce packet material in each sauce packet is 14-18 g.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860492A (en) * | 2012-09-11 | 2013-01-09 | 四川玖玖爱食品有限公司 | Beef seasoning packet applicable to non-fried miscellaneous-grain instant noodles and production method thereof |
| CN107455714A (en) * | 2016-06-02 | 2017-12-12 | 郴州凤楚食品科技有限公司 | A kind of fish meal flavoring and preparation method thereof |
| CN110558526A (en) * | 2019-10-15 | 2019-12-13 | 武汉轻工大学 | Seasoning packet of instant noodles with beef braised in soy sauce and preparation method thereof |
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2019
- 2019-12-18 CN CN201911309843.9A patent/CN111134307A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860492A (en) * | 2012-09-11 | 2013-01-09 | 四川玖玖爱食品有限公司 | Beef seasoning packet applicable to non-fried miscellaneous-grain instant noodles and production method thereof |
| CN107455714A (en) * | 2016-06-02 | 2017-12-12 | 郴州凤楚食品科技有限公司 | A kind of fish meal flavoring and preparation method thereof |
| CN110558526A (en) * | 2019-10-15 | 2019-12-13 | 武汉轻工大学 | Seasoning packet of instant noodles with beef braised in soy sauce and preparation method thereof |
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