CN1330257C - Convenient seasoner bag of powder and sauce in one bag and its preparation method - Google Patents
Convenient seasoner bag of powder and sauce in one bag and its preparation method Download PDFInfo
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- CN1330257C CN1330257C CNB2004100848515A CN200410084851A CN1330257C CN 1330257 C CN1330257 C CN 1330257C CN B2004100848515 A CNB2004100848515 A CN B2004100848515A CN 200410084851 A CN200410084851 A CN 200410084851A CN 1330257 C CN1330257 C CN 1330257C
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Abstract
The present invention relates to a convenient seasoning bag which integrates a powder bag and a sauce bag. The present invention comprises the components according to weight proportion of 10 to 30 weight portions of excipient, 15 to 40 weight portions of edible oil, 30 to 45 weight portions of seasoning and 5 to 30 weight portions of spice. The convenient seasoning bag is prepared by the following methods: (1) the excipient, the edible oil, the seasoning and the spice are prepared according to the weight proportion; (2) the edible oil is heated to 100 to 140 DEG C; (3) the fresh spice is added to fry for 1 to 5 minutes with the temperature of 100 to 140 DEG C; (4) the excipient, the seasoning and the dried spice are added, and are decocted for 3 to 10 minutes after mixing and boiling with the temperature of 100 to 110 DEG C; (5) the temperature is cooled down to 40 to 50 DEG C, the materials are packed in small bags of 20 to 35 g for each bag. The materials in the seasoning bag of the present invention are uniformly mixed, the manufactured seasoning bag can completely substitute for the existing independently used popular powder bags and sauce bags, technological process can be shortened, production cost can be reduced, and the present invention provides convenience for eating.
Description
Technical field:
The invention belongs to food processing field, promptly a kind of powder and sauce in one bag makes things convenient for seasoning material package and preparation method thereof.
Background technology:
Seasoning material package in present every portion of instant noodles or the convenient rice flour noodles forms that adopt two bags or three guarantees more, nearly four or five bags that have.Wherein indispensable seasoning material package is toppings bag and tartar sauce bag in every portion of instant noodles or the convenient rice flour noodles.Though this many bags are formed the local flavor variation that helps product, also bring deficiency: the increase of production line and the complexity of production process, so that causing the increase of production cost, the consumer uses also inconvenient.
The generation of many bag seasoning material packages has the reason of himself.As the powder bag and the sauce bag that wherein play the seasoning effect, the powder bag is based on the basic flavoring of dry states such as salt, monosodium glutamate, and sauce Bao Ze is based on liquid state such as edible oil, sauce class or partly solidifies the attitude flavoring that both auxilliary mutually backs that forms are edible.If both are directly lumped together, certainly will cause inharmonious on the local flavor after long-time; What is more, because the incomplete dissolving of salt is easy to precipitation, is difficult for mixing during packing and causes the saline taste of every bag inhomogeneous.This is the main cause of two kinds of main seasoning material packages long-term co-existence in instant noodles and the convenient rice flour noodles.
Summary of the invention:
In order to overcome many bag seasoning material package production cost height, use inconvenient shortcoming, the present invention adopts brand-new production technology, and toppings bag traditional in instant noodles and the convenient rice flour noodles, sauce bag are united two into one.Employing is a primary raw material with the natural flavouring, has solved the inharmonic problem of bag back local flavor of closing; Add the inert matter of certain deal, constitute the main skeleton of flavoring, thereby make fully mixing of salt.
The seasoning material package that makes things convenient for of this powder and sauce in one bag is primarily characterized in that by weight proportion, its component contains inert matter 10~30, edible oil 15~40, flavoring 30~45, spice 5~30.
Inert matter is meant a kind of in thickener, sauce class, the edible powdered shape animals and plants goods or several, thickener is meant solid-state following article, be a kind of in xanthans, gelatin, dextrin, pectin, agar, the sodium carboxymethylcellulose or several, the sauce class is meant that a kind of in all kinds of sauce that all kinds of sauce that soya sauce, broad bean paste, flour paste, wheat sauce, thick chilli sauce, the animal of natural brew boil or paste, yeast extract or the paste or several, edible powdered shape animals and plants goods are meant a kind of in HAP or the hydrolyzed vegetable protein or two kinds.
Edible oil is meant a kind of in palm oil, lard, butter, sheep oil, rapeseed oil, peanut oil, soya-bean oil, sunflower oil, sesame oil, rice bran oil, various tempered oil, the salad oil or several.
Flavoring is meant solid-state salt, monosodium glutamate, flavour nucleotide disodium, citric acid, sugar, a kind of in liquid soy sauce, the vinegar or several.
Spice be meant anise, cassia bark, cumin, Chinese prickly ash, little fennel, tsaoko, onion, ginger, garlic, capsicum, they the aquatic foods product, they cut a kind of in goods, their dried product, their extract or several.
This preparation method of seasoning material package that makes things convenient for is as follows:
1., get inert matter, edible oil, flavoring and spice by weight proportion ready;
2., edible oil is heated to 100~140 ℃;
3., added fresh spice fried 1~5 minute, 100~140 ℃ of temperature;
4., adding inert matter, flavoring, drying spice stirred, boil, boil 3~10 minutes, 100~110 ℃ of temperature;
5., be cooled to 40~50 ℃, pouch-packaged, every bag of 20~35g.
Various mixing of materials in the seasoning material package that the present invention makes are even, the seasoning material package of making can substitute two kinds of seasoning material packages that existing popular powder bag, sauce bag divides usefulness fully, greatly shorten technological process and reduced production cost, simultaneously, also be the edible convenience that provides.
The specific embodiment:
Embodiment one:
1, raw material: 1. inert matter 162.5g, broad bean paste 10g wherein, soya sauce 25g, thick chilli sauce 10g, beef extract 92.5g, yeast extract 25g; 2. spice 140g, wherein bright onion 40g, fresh ginger 50g, fresh garlic 50g; 3. flavoring 397.5g, salt 325g wherein, monosodium glutamate 45g, soy sauce 20g, sugar 7.5g; 4. edible oil 300g, salad oil 100g wherein, butter 200g.
2, make:
1. getting the raw materials ready, is that fresh onion, ginger, garlic are cut to become the end respectively or rub into mud with spice, broad bean paste, soya sauce, thick chilli sauce is broken into the mud shape, as the too thick suitable quantity of water of replenishing;
2. salad oil, butter are gone into pot, be heated to 130 ℃;
3. put into earlier onion mud carry out fried, explode fragrance after, add ginger, mashed garlic again, 110 ℃ fried 2 minutes;
4. add broad bean paste, soya sauce, the thick chilli sauce of smashing, boil the back and continue infusion 5 minutes, add salt, monosodium glutamate, soy sauce, sugar, beef extract, yeast extract successively, boiled getting final product noted constantly stirring, with antiseized pot;
When treating that 5. the sauce temperature drops to 45 ℃, promptly available automatic packaging machine is packed, every bag heavy 28g.
Embodiment two:
1, raw material: 1. inert matter 162.5g, broad bean paste 8g wherein, thick chilli sauce 8g, beef extract 92.5g, yeast extract 25g, xanthans 0.7g; Water 28.3g; 2. spice 140g, wherein bright onion 40g, fresh ginger 50g, fresh garlic 50g; 3. flavoring 397.5g, salt 325g wherein, monosodium glutamate 45g, soy sauce 20g, sugar 7.5g; 4. edible oil 300g, salad oil 100g wherein, butter 200g.
2, make:
1. get the raw materials ready, the processing of onion, ginger, garlic, broad bean paste, thick chilli sauce is with embodiment one, adds about 2 times salt in the xanthans, fully mixes the back thoroughly and mixes with water, and stir, and places 6~8 hours, allows its dissolving that fully absorbs water;
2., 3. identical with embodiment one;
4. add broad bean paste, the thick chilli sauce of smashing, after boiling, continue infusion 5 minutes, add xanthan glue, salt, monosodium glutamate, soy sauce, sugar, beef extract, yeast extract successively, boiled getting final product noted constantly stirring, with antiseized pot;
5. identical with embodiment one.
Embodiment three:
1, raw material: 1. inert matter 191g, somatose cream 60g wherein, xanthans 0.4g, water 130.6g; 2. spice 287g, wherein bright onion 12g, fresh ginger 8g, fresh garlic 12g cuts capsicum 239g, chilli 16g; 3. flavoring 323g, salt 239g wherein, monosodium glutamate 80g, citric acid 4g; 4. edible oil 199g, palm oil 119g wherein, lard 80g.
2, method for making:
1. get the raw materials ready, the processing of onion, ginger, garlic, xanthans is identical with embodiment two;
2. palm oil, lard are gone into pot, be heated to 120 ℃;
3. add onion mud carry out fried, explode fragrance after, add ginger, mashed garlic again, cut capsicum, fried 2 minutes, 110 ℃ of temperature;
4. add chilli and endured 8 minutes, add somatose cream, xanthan glue, salt, monosodium glutamate then successively, citric acid is boiled gets final product, note constantly stirring, with antiseized pot;
When treating that 5. the sauce temperature drops to 45 ℃, pack every bag heavy 25.5g with automatic packaging machine.
Claims (6)
1, a kind of preparation method that makes things convenient for the seasoning material package of powder and sauce in one bag is characterized in that, gets inert matter 10~30 1., by weight proportion ready, edible oil 15~40, flavoring 30~45, spice 5~30; 2., edible oil is heated to 100~140 ℃; 3., added fresh spice fried 1~5 minute, 100~140 ℃ of temperature; 4., adding inert matter, flavoring, drying spice stirred, boil, boil 3~10 minutes, 100~110 ℃ of temperature; 5., be cooled to 40~50 ℃, pouch-packaged, every bag of 20~35g.
2, the preparation method that makes things convenient for the seasoning material package according to claim 1, it is characterized in that, inert matter is meant thickener, the sauce class, a kind of in the edible powdered shape animals and plants goods or several, thickener is meant solid-state following article, it is xanthans, gelatin, dextrin, pectin, agar, a kind of in the sodium carboxymethylcellulose or several, the sauce class is meant the soya sauce of natural brew, broad bean paste, flour paste, wheat sauce, thick chilli sauce, all kinds of sauce or paste that animal boils, a kind of in all kinds of sauce that yeast extracts or the paste or several, edible powdered shape animals and plants goods are meant a kind of in HAP or the hydrolyzed vegetable protein or two kinds.
3, the preparation method that makes things convenient for the seasoning material package according to claim 1, it is characterized in that edible oil is meant a kind of in palm oil, lard, butter, sheep oil, rapeseed oil, peanut oil, soya-bean oil, sunflower oil, sesame oil, rice bran oil, various tempered oil, the salad oil or several.
4, the preparation method that makes things convenient for the seasoning material package according to claim 1 is characterized in that, flavoring is meant solid-state salt, monosodium glutamate, flavour nucleotide disodium, citric acid, sugar, a kind of in liquid soy sauce, the vinegar or several.
5, the preparation method that makes things convenient for the seasoning material package according to claim 1 is characterized in that, spice is meant a kind of in anise, cassia bark, cumin, Chinese prickly ash, little fennel, tsaoko, onion, ginger, garlic, the capsicum or several.
6, the preparation method that makes things convenient for the seasoning material package according to claim 5 is characterized in that, spice be meant they the aquatic foods product, cut a kind of in goods, dried product, the extract or several.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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CNB2004100848515A CN1330257C (en) | 2004-09-28 | 2004-09-28 | Convenient seasoner bag of powder and sauce in one bag and its preparation method |
Applications Claiming Priority (1)
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CNB2004100848515A CN1330257C (en) | 2004-09-28 | 2004-09-28 | Convenient seasoner bag of powder and sauce in one bag and its preparation method |
Publications (2)
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CN1754448A CN1754448A (en) | 2006-04-05 |
CN1330257C true CN1330257C (en) | 2007-08-08 |
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CNB2004100848515A Expired - Fee Related CN1330257C (en) | 2004-09-28 | 2004-09-28 | Convenient seasoner bag of powder and sauce in one bag and its preparation method |
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Families Citing this family (17)
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CN102573520A (en) * | 2009-10-08 | 2012-07-11 | 帝斯曼知识产权资产管理有限公司 | Vegetable flavour |
CN102258188B (en) * | 2011-08-22 | 2013-05-08 | 天津春发生物科技集团有限公司 | Tartar sauce for beef with brown sauce and preparation method thereof |
CN102293397B (en) * | 2011-09-16 | 2014-08-13 | 安记食品股份有限公司 | Compound sheepy odor seasoning powder |
CN102293392B (en) * | 2011-09-16 | 2014-08-13 | 安记食品股份有限公司 | Compound seasoning powder for stir-frying rice |
CN102293396B (en) * | 2011-09-16 | 2014-12-10 | 安记食品股份有限公司 | Compound meat-flavored seasoning powder for Sha County snacks |
CN102356864B (en) * | 2011-09-16 | 2014-08-13 | 安记食品股份有限公司 | Compound chop flavour seasoning powder |
CN102599454A (en) * | 2011-12-12 | 2012-07-25 | 尤瑞根 | Spicy chopped hot pepper |
CN102919785B (en) * | 2012-10-25 | 2014-02-26 | 遵义市刘胡子食品有限公司 | Brown chili sauce and making method thereof |
CN103478597A (en) * | 2013-10-11 | 2014-01-01 | 上海电机学院 | Nutritionally balanced instant noodles |
CN104605327A (en) * | 2013-11-05 | 2015-05-13 | 林翔 | Secretly made chilli sauce and preparation method thereof |
CN103766862B (en) * | 2014-02-11 | 2017-01-04 | 新疆原野食品有限责任公司 | Preparation method of fermented instant chili oil and broad bean paste |
CN104161256B (en) * | 2014-04-29 | 2016-01-13 | 统一企业(中国)投资有限公司昆山研究开发中心 | Beef with brown sauce instant noodles sauce packet and can contiguous segmentation formula stir-frying-technology |
CN105661156A (en) * | 2014-11-19 | 2016-06-15 | 重庆周君记火锅食品有限公司 | Hotpot condiment with effect of pan-sticking prevention and preparation method thereof |
CN108391805A (en) * | 2018-04-09 | 2018-08-14 | 王景硕 | One kind is rendered palatable composite pungent and fragrant flavorings and preparation method thereof |
CN108703349A (en) * | 2018-06-04 | 2018-10-26 | 四川川麻人家食品开发有限公司 | Vinegar-pepper juice and preparation method thereof |
CN109691662A (en) * | 2018-12-26 | 2019-04-30 | 烟台欣和企业食品有限公司 | Compound seasoner and preparation method thereof |
CN113854503B (en) * | 2021-10-12 | 2024-04-09 | 廖记食品有限责任公司 | Lollipop seasoning and lollipop processing method |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1064000A (en) * | 1991-02-13 | 1992-09-02 | 张运发 | Multi-taste nutritive flavouring |
CN1091914A (en) * | 1993-03-05 | 1994-09-14 | 张奇义 | Soya sauce with northern flavour |
CN1186623A (en) * | 1996-12-28 | 1998-07-08 | 胡鹏 | Natural full nutrient seasoning and its preparing method and use |
CN1250614A (en) * | 1998-10-08 | 2000-04-19 | 朱家祥 | Flavouring of instant noodles and its preparing process |
-
2004
- 2004-09-28 CN CNB2004100848515A patent/CN1330257C/en not_active Expired - Fee Related
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1064000A (en) * | 1991-02-13 | 1992-09-02 | 张运发 | Multi-taste nutritive flavouring |
CN1091914A (en) * | 1993-03-05 | 1994-09-14 | 张奇义 | Soya sauce with northern flavour |
CN1186623A (en) * | 1996-12-28 | 1998-07-08 | 胡鹏 | Natural full nutrient seasoning and its preparing method and use |
CN1250614A (en) * | 1998-10-08 | 2000-04-19 | 朱家祥 | Flavouring of instant noodles and its preparing process |
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CN1754448A (en) | 2006-04-05 |
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