CN114009732A - Instant noodle seasoning and preparation method thereof - Google Patents

Instant noodle seasoning and preparation method thereof Download PDF

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CN114009732A
CN114009732A CN202111371188.7A CN202111371188A CN114009732A CN 114009732 A CN114009732 A CN 114009732A CN 202111371188 A CN202111371188 A CN 202111371188A CN 114009732 A CN114009732 A CN 114009732A
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parts
seasoning
weight
raw materials
instant noodle
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赵志一
赵萌
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    • 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
    • A23L27/14—Dried spices
    • 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
    • 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
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • A23L3/3526—Organic compounds containing nitrogen
    • 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)
  • Botany (AREA)
  • Seasonings (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 dried scallop and 1-2 parts of laurel. The seasoning provided by the invention mainly uses natural plants as the seasoning of the instant noodles, does not need to add any meat essence or other chemical additives harmful to human bodies, can be matched with cooked pork paste and flour cakes, is very simple, can be eaten after being brewed with boiled water for 3-5min, can remove fishy and foreign flavors of pork and can keep the specific traditional natural and rich flavor of the pork, and has delicious taste and endless aftertaste.

Description

Instant noodle seasoning and preparation method thereof
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 flour cakes, oil packages, seasoning packages, vegetable packages and the like, for example, the seasoning packages of various commercially available instant noodles usually contain various meat essences, but the world health organization has listed various meat essences as additives harmful to human health, particularly various meat essence chemical components added in the instant noodles, so that the instant noodles are widely used in the field of instant noodles, and the public consumers consider the existing instant noodles to be unhealthy food harmful to human bodies.
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 that (1) essence harmful to human bodies is added; (2) the taste is not delicious and pure.
Disclosure of Invention
In order to solve the technical problems, the invention provides an instant noodle seasoning which mainly comprises a seasoning packet, wherein the seasoning packet is mainly prepared from the following raw materials in parts by weight:
10-15 parts of dried scallop and 1-2 parts of laurel.
The natural delicate flavor of the dried scallop comes from a plurality of amino acids with high proportion in the dried scallop, the content of the amino acids necessary for a human body is extremely rich, the dried scallop has a very important position in the nutrient content of food, the top-ranked dried scallop in a plurality of natural foods is preferred to be produced by Shandong Shidao, the quality of the Shandong Shidao dried scallop is evaluated as the nationally best variety, the variety of the bay is not limited, the bay can be sold in the market, the fresh-extracting function of the dried scallop is strong, but the dried scallop also has very strong fishy smell and miscellaneous taste, and how to extract the delicate flavor and effectively remove the miscellaneous taste are also the same, so that the instant noodle belongs to a fast food, the seasoning is required to be directly brewed with the noodle blocks during eating, and the taste of the seasoning can determine the integral taste of the whole instant noodle; when an applicant develops instant noodle seasonings, how to remove fishy smell and foreign flavor is considered firstly, and then the effect of matching and increasing flavor among the seasonings is considered, for example, when cumin is matched with mutton and roasted by charcoal, most of the fishy smell and mutton smell of the mutton can be removed by the cumin, the taste of the mutton can be improved by the natural fragrance of the cumin, most of eaters like the cumin and mutton, if the cumin and the pork are roasted, the presented taste is greatly different from that of the cumin mutton, the importance of matching and manufacturing natural plant seasonings and main materials is reflected, when the same seasonings are used for different main materials, the effect is greatly different, and the seasonings cannot be directly replaced; in the research process, the invention discovers that the natural fresh aroma of the instant noodle soup can be rapidly improved by brewing the flour cake of the instant noodle and the scallop powder together with a little salt, but the inherent fishy smell of the scallop can be emitted, and the continued research discovers that the fishy smell in the scallop can be obviously reduced by adding part of the cinnamon powder (the cinnamon powder is prepared by grinding the bay into powder).
Further, the seasoning packet also comprises the following raw materials in parts by weight:
2-3 parts of turmeric and 2-4 parts of parsley.
In order to obtain more fragrance, part of turmeric powder is added, so that the fragrance is obviously improved, then parsley is added, so that the soup base has fresh taste, the fragrance of the laurel and the turmeric is neutralized, the fishy smell of the dried scallop is obviously reduced, the fresh scallop is more prominent, and the seasoning does not need to be added with any chemical additive and is harmless to human bodies; the seasoning can not only obviously improve the function of removing the fishy smell and foreign flavor of the dried scallop, but also generate multi-level fragrance and taste after the respective unique fragrance is compatible, and the turmeric is more than expected, and can be sold as commercial turmeric, and the parsley can be sold as celery seed powder, such as celery seed powder purchased from the pharmaceutical science and technology limited company of the Huai Qi Tang of Anhui province.
Further, the seasoning packet also comprises the following raw materials in parts by weight:
black pepper 2-3 clove 0.2-0.4 aniseed 0.5-1.0 common fennel fruit 2-3 pricklyash peel 0.5-1.0.
According to the research of the invention, the clove, the black pepper, the star anise, the pepper and the fennel are added into the dried scallop in the proportion on the basis of adding the laurel, the turmeric and the parsley, so that the fishy smell of the dried scallop can be further reduced, the super freshness and the taste of the dried scallop can be more highlighted, and the materials are commercially available.
Further, the seasoning packet also comprises the following raw materials in parts by weight:
10-15 parts of yolk powder and 3-5 parts of dried ginger powder.
The addition of the turmeric and the black pepper can enable the freshness and the flavor of the dried scallop to be more perfect, the addition of the yolk powder can improve the rich flavor taste of the whole soup base, and a little dried ginger is continuously added to enable the soup to be fuller and more fragrant, wherein the materials are commercially available products.
The seasonings are required to be completely crushed, the natural plant seasonings are crushed, so that the fragrance of the spices is more sufficient and pure, the process requirements and the quick effect of the fast food production are met, the mixed seasonings have an important position in the food market, the crushing granularity is 30-40 meshes in the scientific proportioning in the mixing process, the seasonings are reasonably matched, so that the seasonings integrally generate compound fragrance and have layering sense, namely, the multiplied functions are generated, such as the flavor of sugar and vinegar, and the proper ratio of sugar and vinegar are applied to the sweet and sour lining, so that the multiplied functions of the fragrance are generated for the dish, and if only sugar or only vinegar is used, the taste of the made lining meat is different from that of the sweet and sour lining, and the taste is completely free.
Further, the preparation method of the seasoning packet comprises the following steps:
taking the raw materials in the specified weight parts, mixing and crushing;
sterilizing the pulverized materials with gamma ray generated by isotope cobalt for 5-10min, and packaging to obtain flavoring bag.
As is well known, meat consumption in China mainly comprises edible pork, but instant noodles taking pork as flavor in the market are single in variety and small in quantity, and due to market consumption requirements, instant noodles taking pork flavor are mostly imported, including Japan, Korea and the like, so as to make up for the defects of domestic marketsPrimaryThe feed is prepared from the following raw materials in parts by weight:
Figure BDA0003362423880000051
wherein, the pepper is crushed into pepper, the pepper is dried and crushed, and then the pepper is sieved by a 20-mesh sieve to obtain the pepper powder, the lard oil is also called lard pomace and refers to raw fat formed on pig belly, and other materials are commercially available products.
Further, the acidity of vinegar is 3 to 4 °.
Further, the meat paste package also comprises 0.2-0.5 weight part of nisin.
Further, the meat sauce bag also comprises the following raw materials in parts by weight:
ginger extract 0.1-0.2 vitamin E0.2-0.4.
Wherein the nisin, vitamin E and ginger extract are commercially available products, and the ginger extract is obtained from Hanzhong Han dynasty Heyu Biotech limited.
Furthermore, the instant noodle seasoning comprises chili oil, dehydrated vegetables and edible salt besides the seasoning bag and the meat paste bag, and the chili oil, the dehydrated vegetables and the edible salt can be added according to personal favorite taste.
Further, the preparation method of the meat paste package comprises the following steps:
heating adeps Sus Domestica at 180-200 deg.C, decocting for 10mAnd in, removing slag, cutting pork in specified weight parts into granules, adding the granules into lard, frying until color is changed, adding crystal sugar to completely dissolve, adding broken star anise, fennel, pepper and hot pepper, frying until fragrance is obtained, adding the specified weight parts of soy sauce, salt and 40 weight parts of vinegar, decocting for 30min with slow fire, turning off the fire, adding the rest weight parts of vinegar, and packaging to obtain the meat paste bag.
The combination of the basic composition of star anise, fennel, pepper and the like and the pork can not only highlight the inherent fragrance of the pork, but also endow the soup with unique flavor and taste.
Further, in the preparation method of the meat sauce bag, the nisin, the ginger extract and the vitamin E are added in specified weight parts before packaging.
In order to further increase the antioxidation effect of the meat paste, nisin is added, which is listed as one of world-level natural preservatives harmless to the body, and ginger extract and vitamin E are also added to prolong the shelf life of the meat paste.
The seasoning provided by the invention mainly uses natural plants as the seasoning of the instant noodles, does not need to add any meat essence or other chemical additives harmful to human bodies, can be matched with cooked meat paste bags and flour cakes, is very simple, is eaten after being brewed with boiled water for 3-5min, can remove the fishy and foreign flavors of pork by using the natural plant seasoning, can keep the specific traditional natural and rich flavor of the pork, and has delicious taste and endless aftertaste.
Detailed Description
Examples 1 to 12
Examples 1-12 provide flavor packs having the ingredients and amounts shown in table 1, wherein the flavor packs of examples 1-12 are prepared as follows:
mixing the raw materials in the dosage shown in the table 1, and crushing;
sterilizing the pulverized materials with gamma ray generated by isotope cobalt for 5-10min, and packaging to obtain seasoning packet;
TABLE 1 ingredients and amounts of the seasoning packet of each example.
Figure BDA0003362423880000071
Figure BDA0003362423880000081
Examples 13 to 15
Examples 13-15 provide meat sauce packets having the ingredients and amounts shown in table 2, wherein the seasoning packets of examples 13-15 are prepared as follows:
heating adeps Sus Domestica in an amount shown in Table 2 to 180 deg.C-200 deg.C, decocting for 10nin, removing residues, cutting Carnis Sus Domestica in an amount shown in Table 2 into granules, adding adeps Sus Domestica, parching to color change, adding crystal sugar, dissolving completely, adding fructus Anisi Stellati, fructus Foeniculi, fructus Zanthoxyli and fructus Capsici pieces (20 mesh), parching to fragrant, adding soy sauce, vinegar and salt in an amount shown in Table 2, decocting with slow fire for 30min, turning off fire, adding vinegar, adding nisin, rhizoma Zingiberis recens extract and vitamin E in an amount shown in Table 2, and packaging to obtain meat sauce bag;
table 2. ingredients and amounts of the meat sauce packets of the examples.
Figure BDA0003362423880000091
Comparative example 1
Comparative example 1 provides a seasoning packet which is different from example 1 in that all laurel is deleted.
Test example 1 Effect of various seasoning groups on taste of instant noodles
The test method comprises the following steps: taking 50g each of the seasoning packs of examples 1-12 and comparative example 1, 10 packs and 5 g/pack, and 100g each of the instant noodle meat paste packs of examples 13-15 and comparative examples 6-7, 10 packs and 10 g/pack, test 1-6 groups of 5g of the seasoning packs of examples 1-6 were matched with 10g of the meat paste pack of example 13, test 7-9 groups of 5g of the seasoning packs of examples 7-9 were matched with 10g of the meat paste pack of example 14, test 10-12 groups of 5g of the seasoning packs of examples 10-12 were matched with 10g of the meat paste pack of example 15, control 1 group of 5g of the seasoning pack of comparative example 1 was matched with 10g of the meat paste pack of example 14, control 2 group of 10g of the meat paste pack of example 14 alone, placing the latter two packs together with 80g of noodle cake and 3 g of salt, respectively, into a bowl, adding 500ml of boiled water, covering with a cover, soaking for 5 minutes, performing sensory evaluation, respectively tasting by 10 different tasters (the age of the taster is between 20 and 45 years), and grading, wherein each group of tasters needs to be gargled with clear water before tasting, and the tasting needs to comprise three steps of eating noodles, drinking soup and eating pork; 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:
smelling the fragrance: 4 minutes of extraordinary fragrance (80-100%), 3 minutes of comparative fragrance (60-80%), 2 minutes of general fragrance (20-60%) and 1 minute of no fragrance (less than 20%);
(tasting noodles + drinking soup) umami: 4 minutes for very fresh (80-100%), 3 minutes for relatively fresh (60-80%), 2 minutes for generally fresh (20-60%) and 1 minute for not fresh (less than 20%);
(tasting noodles + drinking soup) mouthfeel: the taste is well-graded (80% -100%) for 4 minutes, the taste is better (60% -80%) for 3 minutes, the taste is general (20% -60%) for 2 minutes, and the taste is bad (less than 20%) for 1 minute;
taste noodles + soup drinking) dried scallop fishy smell: no (0%) 4 min, slight (less than 20%) 3 min, general (20% -50%) 2 min, and strong (more than 50%) 1 min;
(tasting noodles + soup) pork fishy smell: no (0%) 4 min, slight (less than 20%) 3 min, general (20% -50%) 2 min, and strong (more than 50%) 1 min;
(soup to drink) soup flavor: 4 minutes of very fragrant (80-100%), 3 minutes of relatively fragrant (60-80%), 2 minutes of common fragrance (20-60%) and 1 minute of no fragrance (less than 20%);
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 3.
Table 3 flavor evaluation results for each group of seasonings.
Figure BDA0003362423880000111
Figure BDA0003362423880000121
As can be seen from Table 3, in examples 1-3, when only scallop and bay are used as seasoning bags and salt and meat paste bags are used as seasonings of instant noodles, the fishy smell of part of scallop still exists in the instant noodles when tasting, the flavor is relatively light when smelling, the delicate flavor and the flavor of soup are moderate, the mouthfeel is common after eating, in comparison example 1, bay is deleted, the fishy smell of the instant noodles is increased, other indexes are slightly increased, in examples 4-6, on the basis of examples 1-3, turmeric and parsley are added, the instant noodles after brewing smell more fragrant, the mouthfeel is obviously improved, the fishy smell is further reduced, other indexes are slightly increased, in examples 7-9, black pepper, clove, anise, common fennel and pepper are further added, no fishy smell is completely felt when tasting, in examples 10-12, mayonnaise powder and dried ginger powder are added, the whole soup is full and has strong fragrance and aftertaste; in comparative example 2, only the meat paste bag was used without adding the seasoning bag, and when tasted, the meat paste had not only the delicate flavor of dried scallop but also a small amount of fishy smell of pork, and the flavor and taste were also significantly reduced.
From the above test results, only the ingredients and the amounts provided by the present invention can prepare the seasoning packet of the instant noodles with good indexes, and when a certain ingredient is changed, the fishy smell of the instant noodles is increased or the taste is insufficient.
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 mainly comprising a seasoning packet, wherein the seasoning packet is mainly prepared from the following raw materials in parts by weight:
dried scallop 10-15 laurel 1-2.
2. The instant noodle seasoning according to claim 1 wherein the seasoning packet further comprises the following raw materials in parts by weight:
2-3 parts of turmeric and 2-4 parts of parsley.
3. The instant noodle seasoning according to claim 2 wherein the seasoning packet further comprises the following raw materials in parts by weight:
black pepper 2-3 clove 0.2-0.4 aniseed 0.5-1.0 common fennel fruit 2-3 pricklyash peel 0.5-1.0.
4. The instant noodle seasoning according to claim 3 wherein the seasoning packet further comprises the following raw materials in parts by weight:
10-15 parts of yolk powder and 3-5 parts of dried ginger powder.
5. As claimed in claims 1 to 4(either)The seasoning for instant noodles is characterized in that the seasoning bagThe preparation method comprises the following steps:
taking the raw materials in the specified weight parts, mixing and crushing;
sterilizing the pulverized materials with gamma ray generated by isotope cobalt for 5-10min, and packaging to obtain flavoring bag.
6. The instant noodle seasoning of claim 1 further comprising a meat sauce packet, the meat sauce packetPrimaryThe feed is prepared from the following raw materials in parts by weight:
pork leaf fat 100, pork 750, star anise 1-2, fennel 3-4
50-60 parts of pepper 1-2 crushed chili 5-6 rock sugar 20 soy sauce
Vinegar 60-70 parts, green Chinese onion 5-6 parts and salt 30-40 parts.
7. The instant noodle seasoning of claim 6 wherein the vinegar has an acidity of 3 ° to 4 °.
8. The instant noodle seasoning of claim 6 wherein the meat sauce packet further comprises 0.2 to 0.5 parts by weight of nisin.
9. The instant noodle seasoning packet of claim 6, wherein the meat paste packet further comprises the following raw materials in parts by weight:
ginger extract 0.1-0.2 vitamin E0.2-0.4.
10. The package of instant noodles seasoning as claimed in claims 6 to 9 wherein the preparation method of the meat paste package comprises the steps of:
heating adeps Sus Domestica at 180-200 deg.C, decocting for 10min, removing slag, cutting pork into particles according to the specified weight part, adding the particles into lard, frying until color change, adding crystal sugar to completely dissolve, adding anise, fennel, pepper and pepper into the particles, frying until fragrance is obtained, adding the soy sauce, salt and 40 parts by weight of vinegar according to the specified weight part, decocting the mixture for 30min with slow fire, turning off the fire, adding the rest vinegar according to the weight part, and packaging the mixtureAnd obtaining the meat paste bag.
CN202111371188.7A 2021-11-18 2021-11-18 Instant noodle seasoning and preparation method thereof Pending CN114009732A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104161247A (en) * 2014-05-13 2014-11-26 张志军 Ready-to-eat trepang noodles
CN109497400A (en) * 2018-11-08 2019-03-22 孙克明 A kind of instant noodles equipped with can
CN111772153A (en) * 2020-07-28 2020-10-16 赵志一 Instant noodle seasoning and preparation method thereof
CN112137073A (en) * 2020-09-25 2020-12-29 蒋生 Meat paste and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104161247A (en) * 2014-05-13 2014-11-26 张志军 Ready-to-eat trepang noodles
CN109497400A (en) * 2018-11-08 2019-03-22 孙克明 A kind of instant noodles equipped with can
CN111772153A (en) * 2020-07-28 2020-10-16 赵志一 Instant noodle seasoning and preparation method thereof
CN112137073A (en) * 2020-09-25 2020-12-29 蒋生 Meat paste and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
朱海涛等: "《调味品及其应用》", vol. 1, 山东科学技术出版社, pages: 126 *

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