CN111772153A - Instant noodle seasoning and preparation method thereof - Google Patents
Instant noodle seasoning and preparation method thereof Download PDFInfo
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention provides an instant noodle seasoning which is mainly prepared from the following raw materials in parts by weight: 10-15 parts of carbon roasted shrimps, 4-5 parts of tsaoko amomum fruits and 2-3 parts of turmeric; the seasoning provided by the invention mainly uses natural plants as seasoning, does not need to add any beef essence or other chemical additives harmful to human bodies, can be eaten after being matched with cooked beef and flour cakes through simple processing, can remove the fishy smell and mutton smell of the beef suet, keeps the special strong fragrance of the beef, can generate the delicate flavor of the carbon roasted shrimps, and simultaneously removes the fishy smell of the carbon roasted shrimps, and has delicious taste and endless aftertaste.
Description
Technical Field
The invention belongs to the technical field of seasonings, and particularly relates to an instant noodle seasoning and a preparation method thereof.
Background
The existing instant noodles are generally composed of a flour cake, an oil pack, a seasoning bag and a vegetable bag, for example, beef essence is usually contained in the seasoning bag of beef noodles in the market, but the beef essence has been listed as one of foods harmful to human body health by the international health organization, and particularly, the addition of chemical components such as the beef essence is widely used in the field of the instant noodle seasoning, so that the public consumers have recognized that the existing instant noodles are unhealthy foods harmful to the body.
The instant noodles have the advantages that the instant noodles are convenient to eat, and can be eaten only by soaking the flour cakes and other ingredients in boiled water for a few minutes, but the existing instant noodles have the following problems: (1) essence harmful to human body is added; (2) the taste is not delicious enough.
Disclosure of Invention
In order to solve the technical problems, the invention provides an instant noodle seasoning which is mainly prepared from the following raw materials in parts by weight: 10-15 parts of carbon roasted shrimps, 4-5 parts of tsaoko amomum fruits and 2-3 parts of turmeric.
Wherein, the carbon baked shrimps are required to be powdered when in use, and the carbon baked shrimps are preferably carbon baked shrimps in Qingdao Shandong.
As is well known, the natural delicate flavor of food is formed by various amino acids, the essential amino acids of human bodies in the carbon roasted shrimps are very rich, and in numerous foods, the carbon roasted shrimps contain various amino acids, the contents of the amino acids are listed as the first three of various foods.
Furthermore, the instant noodle seasoning also comprises 2 to 2.5 weight parts of pepper, 3 to 3.5 weight parts of fennel, 20 to 25 weight parts of pepper and 2 to 2.5 weight parts of zanthoxylum piperitum.
In the research and development process, the invention discovers that the pepper, the fennel, the pepper and the spicy pepper in the proportion are added on the basis of the carbon roasted shrimps, the tsaoko amomum fruits and the turmeric, so that the fishy smell of the carbon roasted shrimps can be further reduced, and the fragrance and the taste of the instant noodles are improved.
Furthermore, before use, the tsaoko amomum fruits, the pepper and the fennel need to be baked in an oven, wherein the baking temperature is 140-160 ℃ with upper and lower fire, and the baking time is 5-7 min.
The upper and lower fire of the oven is explained as follows: the upper fire of the oven is the work of the top heating pipe, and the lower fire of the oven is the work of the bottom heating pipe.
During research and development, the carex fruits are broken and then baked with the pepper and the cumin, so that the fragrance of the carex fruits can be increased by times, and the carex fruits have stronger fragrance compared with the unroasted pepper, cumin and carex fruits.
Furthermore, the instant noodle seasoning also comprises 7 to 8 weight parts of dried ginger.
According to the invention, the tsaoko amomum fruits, the turmeric, the dried ginger and the carbon roasted shrimps are added in a proper proportion to be matched with the pepper, the fennel, the pepper and the spicy hot, so that the fragrance is sufficient, and the taste of the pepper can be changed to be very soft and rich in layering after the compatibility.
Furthermore, the instant noodle seasoning also comprises 5-6 parts by weight of hawthorn and 6-7 parts by weight of dried orange peel.
Researches show that the dried orange peel can be matched with beef by adding the dried orange peel into the instant noodle seasoning, so that the fragrance of beef soup is increased, and the beef can release greater delicate flavor by adding the hawthorn.
Further, the instant noodle seasoning comprises the following components in parts by weight: 20-25 parts of pepper, 4-5 parts of tsaoko amomum fruit, 2-2.5 parts of pepper, 7-8 parts of dried ginger, 10-15 parts of carbon roasted shrimp, 2-2.5 parts of spicy pepper, 3-3.5 parts of fennel, 2-3 parts of turmeric, 5-6 parts of hawthorn and 6-7 parts of dried orange peel.
Further, the preparation method of the instant noodle seasoning comprises the following steps:
baking fructus Tsaoko, fructus Zanthoxyli and fructus Foeniculi in an oven at 140-160 deg.C for 5-7min before use;
preparing the components of the seasoning bag of the instant noodles into powder, uniformly mixing, performing irradiation sterilization, and hermetically packaging to obtain the seasoning of the instant noodles.
Wherein the radiation sterilization refers to the radiation sterilization for 5-10min by using gamma rays generated by isotope cobalt.
The components are ground into powder and then are irradiated for sterilization, so that the sterilization effect of the instant noodle seasoning reaches the international standard, and the shelf life can reach more than 1 year.
The invention also provides instant noodle oil prepared from the instant noodle seasoning, which comprises 1200 parts by weight of adeps bovis seu Bubali and 40-50 parts by weight of the instant noodle seasoning.
The preparation method of the instant noodle oil comprises the following steps: heating 1200 parts by weight of adeps bovis seu Bubali to 180 ℃, decocting for 15-20 minutes, removing oil residues, turning off the fire, adding 40-50 parts by weight of the instant noodle seasoning when the oil temperature is reduced to 120-130 ℃, immediately pouring into a double-layer spun yarn net for filtering after 50-60 seconds, and adding 2-5 parts by weight of vitamin E before solidification to obtain the instant noodle oil.
Researches show that 40-50 parts by weight of instant noodle seasoning is added into 1200-1500 parts by weight of adeps bovis seu Bubali under high temperature, so that the fishy smell of the adeps bovis seu Bubali can be remarkably reduced, the fragrance of the adeps bovis seu Bubali can be remarkably improved, and the antioxidant capacity is improved by adding vitamin E, so that the shelf life of the adeps bovis seu Bubali at normal temperature can reach more than 6 months.
The invention also provides an instant noodle seasoning packet which comprises a seasoning packet and an oil packet, wherein the seasoning packet comprises instant noodle seasoning, and the oil packet comprises oil.
Furthermore, the mass ratio of the instant noodle seasoning to the oil is 4-6: 8-12.
Further, the instant noodle seasoning packet also comprises cooked beef, and the preparation method comprises the steps of cooking the beef, mechanically cutting the cooked beef into small pieces, packaging the beef in a high-temperature resistant packaging bag, vacuumizing the packaging bag, sterilizing the beef at high temperature and high pressure (121 ℃) to reach the international food safety standard, and separately packaging the cooked beef.
When the instant noodle is eaten, the instant noodle can be matched with 80g of noodle cake, 5g of instant noodle seasoning and 10g of instant noodle oil, and then 2-3g of salt, 2g of vegetable bag and 5g of chili oil can be freely matched and can be brewed by 550ml of boiled water of 500 plus materials.
The seasoning provided by the invention mainly uses natural plants as seasoning, does not need to add any beef essence or other chemical additives harmful to human bodies, can be eaten after being matched with cooked beef and flour cakes through simple processing, can remove the fishy smell and mutton smell of the beef suet, keeps the special strong fragrance of the beef, can generate the delicate flavor of the carbon roasted shrimps, and simultaneously removes the fishy smell of the carbon roasted shrimps, and has delicious taste and endless aftertaste.
Detailed Description
Examples 1 to 12
Examples 1-12 provide instant noodle seasonings, the ingredients and amounts of which are shown in table 1, wherein the instant noodle seasonings of examples 1-12 are prepared as follows:
preparing the components in the embodiments into powder, uniformly mixing, performing irradiation sterilization for 4min, and hermetically packaging to obtain the instant noodle seasoning;
wherein, the tsaoko amomum fruits in the embodiments 1 to 3 are baked in an oven before use, the baking temperature is 140 ℃ with upper fire and lower fire, and the baking time is 5 min; before use, the tsaoko in the embodiments 4 to 6 needs to be baked in an oven, wherein the baking temperature is 150 ℃ with upper fire and lower fire, and the baking time is 6 min; before use, the tsaoko in the examples 7 to 11 is baked in an oven, wherein the baking temperature is 160 ℃ with lower fire and the baking time is 7 min;
example 4-6 the pricklyash peel and the cumin were baked in an oven at 140 deg.C for 5min before use;
examples 7-9 the zanthoxylum bungeanum and the cumin were baked in an oven before use, the baking temperature was 150 ℃ with a hot and cold fire, and the baking time was 6 min;
the zanthoxylum bungeanum and the cumin in examples 10 to 11 were baked in an oven for 7min at 160 ℃ with a hot and cold fire before use.
TABLE 1 ingredients and amounts of seasonings for each example.
Example 13
This example provides an instant noodle oil comprising 120g of leaf fat and 4g of the instant noodle seasoning of example 6;
the preparation method of the instant noodle oil comprises the following steps: heating 120g of adeps bovis seu Bubali to 180 ℃, decocting for 15 minutes, removing oil residue, turning off the fire, adding 4g of instant noodle seasoning when the oil temperature is reduced to 120 ℃, pouring into a double-layer spun yarn net immediately after 50 seconds, filtering, and adding 2g of vitamin E before solidification to obtain the instant noodle oil.
Example 14
This example provides an instant noodle oil comprising 120g of leaf fat and 4.5g of the instant noodle seasoning of example 9;
the preparation method of the instant noodle oil comprises the following steps: heating 120g of adeps bovis seu Bubali to 180 ℃, decocting for 18 minutes, removing oil residues, turning off the fire, adding 4.5g of instant noodle seasoning when the oil temperature is reduced to 125 ℃, immediately pouring into a double-layer spun yarn net for filtering after 55 seconds, and adding 3g of vitamin E before solidification to obtain the instant noodle oil material.
Example 15
This example provides an instant noodle oil comprising 120g of leaf fat and 5g of the instant noodle seasoning of example 12;
the preparation method of the instant noodle oil comprises the following steps: heating 120g of adeps bovis seu Bubali to 180 ℃, decocting for 20 minutes, removing oil residue, turning off the fire, adding 5g of instant noodle seasoning when the oil temperature is reduced to 130 ℃, pouring into a double-layer spun yarn net for filtering after 60 seconds, and adding 5g of vitamin E before solidification to obtain the instant noodle oil.
Comparative example 1
Comparative example 1 provides an instant noodle seasoning packet, which is different from example 1 in that 30g of kelp powder and 70g of carbon-roasted shrimps were used instead of 100g of carbon-roasted shrimps.
Comparative example 2
Comparative example 2 provides an instant noodle seasoning packet, which is different from example 1 in that 100g of dried scallop powder is used instead of 100g of carbon-roasted shrimps.
Comparative example 3
Comparative example 3 provides an instant noodle seasoning packet, which is different from example 1 in that all of the tsaoko cardamom is deleted.
Comparative example 4
Comparative example 4 provides an instant noodle seasoning packet, which is different from example 1 in that the amount of the carbon-roasted shrimps added is adjusted from 100g to 90 g.
Comparative example 5
Comparative example 5 provides an instant noodle seasoning packet, which is different from example 1 in that the amount of turmeric was adjusted from 20g to 30 g.
Comparative example 6
Comparative example 6 provides an instant noodle seasoning packet, which is different from example 15 in that the preparation method of the instant noodle oil is: heating 120g of adeps medulla bovis Seu Bubali to 180 deg.C, decocting for 15 min, removing oil residue, turning off fire, cooling to 150 deg.C, adding 4g of instant noodle flavoring agent for 60 s, immediately pouring into a double-layer spun yarn net, filtering, and adding 0.2g of vitamin E before solidification to obtain instant noodle oil.
Comparative example 7
Comparative example 7 provides an instant noodle seasoning packet, which is different from example 15 in that the preparation method of the instant noodle oil is: heating 120g of adeps medulla bovis Seu Bubali to 120 deg.C, decocting for 15 min, removing oil residue, turning off fire, cooling to 120 deg.C, adding 4g of instant noodle flavoring agent for 80 s, immediately pouring into a double-layer spun yarn net, filtering, and adding 0.2g of vitamin E before solidification to obtain instant noodle oil.
Test example 1 Effect of various seasoning groups on taste of instant noodles
The test method comprises the following steps: taking 50g of each instant noodle seasoning of examples 1-12 and comparative examples 1-5, dividing into 10 bags and 5 g/bag, and 100g of each instant noodle oil of examples 13-15 and comparative examples 6-7, dividing into 10 bags and 10 g/bag, 5g of each instant noodle seasoning of examples 1-6 and comparative examples 1-4, matching with 10g of the instant noodle oil of example 13, 5g of each instant noodle seasoning of examples 7-9, matching with 10g of the instant noodle oil of example 14, matching 5g of each instant noodle seasoning of examples 10-12 with 10g of the instant noodle oil of example 15, respectively putting the matched instant noodle seasoning and instant noodle oil together with 80g of a noodle cake, 25g of cooked beef (evenly cut into 10 blocks) and 3g of salt into a bowl, adding 500ml of boiled water, covering with a seed foam, and carrying out sensory evaluation after 5 minutes, 10 different tasters respectively taste and score, and each taste needs to be gargled with clear water before one group of tastes, and the taste comprises three steps of eating noodles, drinking soup and eating beef; in order to keep the taste of the instant noodles, after each taster finishes tasting the previous group of instant noodles, the next group of instant noodles are brewed;
the evaluation indexes are as follows:
beef tallow smell: no 4 minutes, slight 3 minutes, generally 2 minutes and strong 1 minute;
fishy smell of carbon roasted shrimps: no 4 minutes, slight 3 minutes, generally 2 minutes and strong 1 minute;
overall taste: the taste is full and rich in layering 4 points, the taste is full and free of layering 3 points, the taste is general 2 points, and the taste is odd 1 point;
feeling after eating: still have strong delicate flavor and fragrance 4 points, have a small amount of delicate flavor and fragrance 3 points, almost do not have delicate flavor and fragrance 2 points, have bitter taste 1 point.
The test results are shown in Table 2.
Table 2 flavor evaluation results for each group of seasonings.
As can be seen from Table 2, when only the carbon roasted shrimps, the tsaoko amomum fruits, the turmeric, the salt and the instant noodle oil are used as seasonings in examples 1 to 3, the fishy smell of the carbon roasted shrimps in the instant noodles is lighter, but the removal effect on the fishy smell of the instant noodle beef tallow is common, the whole flavor is moderate, and the delicious taste is common after eating, while the kelp powder is used for replacing part of the carbon roasted shrimps in comparative example 1, the fishy smell of the brewed instant noodles is increased, the delicious taste is reduced, other two indexes are not obviously changed, the scallop powder is used for replacing the carbon roasted shrimps in comparative example 2, the delicious taste of the brewed instant noodles is reduced, the whole flavor is also reduced, the fishy smell of the carbon roasted shrimps is not obviously changed, but the fishy smell of the beef tallow is increased, the tsaoko amomum fruits are removed in comparative example 3, the delicious taste of the instant noodles is greatly reduced, the bitter taste is generated after eating, the fishy smell of the carbon roasted shrimps is heavy, the fishy smell of the beef tallow is also heavy, the amount of the carbon roasted shrimps in comparative, the flavor of the instant noodles is light after eating, other two indexes are not obviously changed, the content of the turmeric in the comparative example 5 is increased by half, and the fragrance of the tsaoko amomum fruits is lacked during tasting, namely the fragrance of the tsaoko amomum fruits is covered by the excessive content of the turmeric, meanwhile, the integral fragrance of the instant noodles is also changed, and the other two indexes are not obviously influenced;
examples 4-6 the pepper, fennel, zanthoxylum and zanthoxylum are added on the basis of the carbon roasted shrimps, the tsaoko amomum and the salt and the instant noodle oil, so that the fishy smell of the carbon roasted shrimps in the brewed instant noodle is lower, and the fragrance and the taste of the instant noodle are better;
the embodiment 7-9 is added with the dried ginger, and the brewed instant noodles have rich fragrance and layering sense;
examples 10 to 12 additionally provided hawthorn and dried orange peel, the brewed instant noodles almost have no fishy or mutton smell of adeps bovis seu Bubali and fishy smell of carbo-roasted shrimps, have strong overall fragrance and rich layering sense, and have fragrance left in mouth after eating, but the tsaoko amomum fruits, the pepper and the fennel are not roasted in example 12, so that the overall fragrance and the feeling after eating are influenced; while the seasoning of the instant noodles is added at 150 ℃ in the comparison example 6, the taste of the prepared instant noodle oil is poor, the whole fragrance and the feeling after eating of the brewed instant noodles are obviously affected, the fishy smell of the adeps bovis seu Bubali and the fishy smell of the carbon roasted shrimps are obviously increased, the whole taste is strange, the time for placing the seasoning of the instant noodles in the instant noodle oil is prolonged in the comparison example 7, the whole fragrance of the brewed instant noodles is poor, the feeling after eating is also poor, and the fishy smell of the adeps bovis seu Bubali and the fishy smell of the carbon roasted shrimps are heavier; from the above test results, only the ingredients and the amounts provided by the present invention can produce the seasoning packet of instant noodles with good indexes, and when a certain ingredient is changed or a certain parameter in the method is changed, the taste of the instant noodles is deteriorated.
Finally, it should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all of them should be covered by the claims of the present invention.
Claims (10)
1. The seasoning for the instant noodles is characterized by being mainly prepared from the following raw materials in parts by weight: 10-15 parts of carbon roasted shrimps, 4-5 parts of tsaoko amomum fruits and 2-3 parts of turmeric.
2. The instant noodle seasoning according to claim 1 further comprising 2 to 2.5 parts by weight of pepper, 3 to 3.5 parts by weight of fennel, 20 to 25 parts by weight of zanthoxylum bungeanum and 2 to 2.5 parts by weight of zanthoxylum bungeanum.
3. The instant noodle seasoning as claimed in claim 2 wherein the tsaoko cardamon, the zanthoxylum bungeanum and the cumin are baked in an oven before use at a temperature of 140 ℃ to 160 ℃ with a top fire and a bottom fire for 5 to 7 min.
4. The instant noodle seasoning according to claim 2 further comprising 7 to 8 parts by weight of dried ginger.
5. The instant noodle seasoning of claim 1 further comprising 5-6 parts by weight of hawthorn and 6-7 parts by weight of dried orange peel.
6. The instant noodle seasoning as claimed in claim 1 wherein the instant noodle seasoning comprises the following ingredients in parts by weight: 20-25 parts of pepper, 4-5 parts of tsaoko amomum fruit, 2-2.5 parts of pepper, 7-8 parts of dried ginger, 10-15 parts of carbon roasted shrimp, 2-2.5 parts of spicy pepper, 3-3.5 parts of fennel, 2-3 parts of turmeric, 5-6 parts of hawthorn and 6-7 parts of dried orange peel.
7. The instant noodle seasoning according to claims 1 to 6 wherein the preparation method of the instant noodle seasoning comprises the steps of:
before use, the tsaoko amomum fruits, the pepper and the fennel need to be baked in an oven, wherein the baking temperature is 140-160 ℃ under the condition of upper and lower fire, and the baking time is 5-7 min;
preparing the components of the seasoning bag of the instant noodles into powder, uniformly mixing, performing irradiation sterilization, and hermetically packaging to obtain the seasoning of the instant noodles.
8. An instant noodle oil prepared from the instant noodle seasoning according to any one of claims 1 to 7, wherein the instant noodle oil comprises 1200 parts by weight of suet and 40 to 50 parts by weight of the instant noodle seasoning;
the preparation method of the instant noodle oil comprises the following steps: heating 1200 parts by weight of adeps bovis seu Bubali to 180 ℃, decocting for 15-20 minutes, removing oil residues, turning off the fire, adding 40-50 parts by weight of the instant noodle seasoning when the oil temperature is reduced to 120-130 ℃, immediately pouring into a double-layer spun yarn net for filtering after 50-60 seconds, and adding 2-5 parts by weight of vitamin E before solidification to obtain the instant noodle oil.
9. An instant noodle seasoning packet, which is characterized by comprising a seasoning packet and a oil packet, wherein the seasoning packet comprises the instant noodle seasonings of embodiments 1-7, and the oil packet comprises the oil material of embodiment 8.
10. The package of instant noodle seasoning according to claim 9 wherein the mass ratio of the instant noodle seasoning to the oil is 4-6: 8-12.
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|---|---|---|---|---|
| CN114009732A (en) * | 2021-11-18 | 2022-02-08 | 赵志一 | Instant noodle seasoning and preparation method thereof |
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