CN105166813A - Saucing seasoning packet for instant noodles and preparation method - Google Patents

Abstract

The invention discloses a saucing seasoning packet for instant noodles and a preparation method and belongs to the technical field of food seasonings. The saucing seasoning packet for the instant noodles comprises a sauce packet and a powder packet, wherein the sauce packet comprises concentrated beef soup, fresh beef, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, sauce, garlic, fennel, hawthorn fruits, dried tangerine or orange peel, plum meat, old ginger, planted pepper, wild pepper, astragalus membranaceus, prepared radix rehmanniae, cucumber leaves, liquorice, Chinese angelica, rhizoma kaempferiae, fructus lycii, red dates and safflower; the powder packet comprises salt, monosodium glutamate, powdered sugar, mung bean starch, pleurotus eryngii powder, star aniseed powder, fennel powder, cassia twig powder, tsaoko cardamon powder, clove powder, chilli powder, ground pepper, garlic powder and ginger powder. Compared with the prior art, the saucing seasoning packet and the preparation method have the characteristics that sources of food materials are simple, the saucing seasoning packet tastes delicious and has rich aroma, the production method is simple, the process is mature and the like, the composite seasoning function of the sauce packet and the powder packet is sufficiently exerted, and the saucing seasoning packet has a certain function of herbal cuisine.

Description

A kind of sauce halogen seasoning bag of instant noodles and preparation method

Technical field

The invention belongs to food flavor technical field, in particular, belong to a kind of sauce halogen seasoning bag and preparation method of instant noodles.

Background technology

In prior art, flavouring is not only and is weighed one of whether superior feature of China and foreign countries' delicious food, evaluates an important symbol of instant noodles quality quality especially.The quality that the competition of present instant noodles has changed flavouring into by the simple price competition in past is competed, and characteristic, to have aftertaste and aftertaste flavouring, will seize the lion's share in instant noodles market.In prior art, various flavor enhancement is widely used in the additive in noodle soup food, except focusing on increasing except taste, along with improving constantly of rhythm of life and quality, people pay attention to that nutrition, convenience and taste are diversified, customizations more, and general flavor enhancement such as monosodium glutamate, chickens' extract are all single roads, its requirement cannot be adapted to.Assorted sauce is the auxiliary condiments usually used as instant noodles, generally has mix sauce, egg of minced meat to mix sauce etc.Assorted sauce special taste, the tender sauce of meat are fragrant, very popular, and especially at north of China, why assorted sauce face can as working as main meal, and be mainly its sauce, it sees it is simple, actually exquisite.How to utilize food materials of the prior art to develop to be suitable for popular taste, a great problem that the beef flavor enhancement of diet balance requirement is the art can be met again simultaneously.

Summary of the invention

The present invention, in order to effectively solve above technical problem, gives a kind of sauce halogen seasoning bag and preparation method of instant noodles.

The sauce halogen seasoning bag of a kind of instant noodles of the present invention, comprises sauce packet and powder bag, it is characterized in that,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 40-60 part, fresh beef 20-30 part, tartar sauce 10-20 part, peanut oil 4-6 part, sunflower oil 4-6 part, soybean oil 4-6 part, olive oil 4-6 part, corn oil 4-6 part, garlic 4-6 part, old ginger 4-6 part, little fennel 2-5 part, plantation Chinese prickly ash 2-5 part, wild mountain flower green pepper 3-5 part, hawthorn 5-10 part, dried orange peel 5-10 part, plum meat 5-10 part, Radix Astragali 3-5 part, prepared rhizome of rehmannia 3-5 part, cucumber leaf 3-5 part, Radix Glycyrrhizae 3-5 part, Radix Angelicae Sinensis 2-5 part, kaempferia galamga 2-5 part, matrimony vine 2-5 part, red date 2-5 part, safflower 2-5 part,

The composition of following weight parts is comprised: salt powder 20-30 part, monosodium glutamate 5-10 part, powdered sugar 5-10 part, green starch 5-10 part, pleurotus eryngii powder 5-10 part, star aniseed powder 2-5 part, fennel seeds powder 2-5 part, cassia twig powder 2-5 part, tsaoko powder 2-5 part, Ground Cloves 2-5 part, chilli powder 2-5 part, pepper powder 2-5 part, garlic powder 2-5 part, ginger powder 2-5 part in powder bag.

According to the sauce halogen seasoning bag of the above instant noodles, preferably,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 40 parts, 20 parts, fresh beef, tartar sauce 10 parts, peanut oil 4 parts, sunflower oil 4 parts, soybean oil 4 parts, 4 parts, olive oil, corn oil 4 parts, 4 parts, garlic, old ginger 4 parts, little fennel 2 parts, plantation 2 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, hawthorn 5 parts, dried orange peel 5 parts, plum meat 5 parts, the Radix Astragali 3 parts, prepared rhizome of rehmannia 3 parts, cucumber leaf 3 parts, 3 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 2 parts, kaempferia galamga 2 parts, matrimony vine 2 parts, red date 2 parts, 2 parts, safflower;

The composition of following weight parts is comprised: 20 parts, salt powder, monosodium glutamate 5 parts, powdered sugar 5 parts, green starch 5 parts, 5 parts, pleurotus eryngii powder, star aniseed powder 2 parts, 2 parts, fennel seeds powder, 2 parts, cassia twig powder, 2 parts, tsaoko powder, Ground Cloves 2 parts, chilli powder 2 parts, pepper powder 2 parts, 2 parts, garlic powder, 2 parts, ginger powder in powder bag.

According to the sauce halogen seasoning bag of the above instant noodles, preferably,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 60 parts, 30 parts, fresh beef, tartar sauce 20 parts, peanut oil 6 parts, sunflower oil 6 parts, soybean oil 6 parts, 6 parts, olive oil, corn oil 6 parts, 6 parts, garlic, old ginger 6 parts, little fennel 5 parts, plantation 5 parts, Chinese prickly ash, wild mountain flower green pepper 5 parts, hawthorn 10 parts, dried orange peel 10 parts, plum meat 10 parts, the Radix Astragali 5 parts, prepared rhizome of rehmannia 5 parts, cucumber leaf 5 parts, 5 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 5 parts, kaempferia galamga 5 parts, matrimony vine 5 parts, red date 5 parts, 5 parts, safflower;

The composition of following weight parts is comprised: 30 parts, salt powder, monosodium glutamate 10 parts, powdered sugar 10 parts, green starch 10 parts, 10 parts, pleurotus eryngii powder, star aniseed powder 5 parts, 5 parts, fennel seeds powder, 5 parts, cassia twig powder, 5 parts, tsaoko powder, Ground Cloves 5 parts, chilli powder 5 parts, pepper powder 5 parts, 5 parts, garlic powder, 5 parts, ginger powder in powder bag.

According to the sauce halogen seasoning bag of the above instant noodles, preferably,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 50 parts, 26 parts, fresh beef, tartar sauce 16 parts, peanut oil 6 parts, sunflower oil 6 parts, soybean oil 6 parts, 6 parts, olive oil, corn oil 6 parts, 5 parts, garlic, old ginger 5 parts, little fennel 5 parts, plantation 5 parts, Chinese prickly ash, wild mountain flower green pepper 5 parts, hawthorn 8 parts, dried orange peel 8 parts, plum meat 8 parts, the Radix Astragali 5 parts, prepared rhizome of rehmannia 5 parts, cucumber leaf 5 parts, 5 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 5 parts, kaempferia galamga 5 parts, matrimony vine 5 parts, red date 5 parts, 5 parts, safflower;

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 8 parts, powdered sugar 8 parts, green starch 8 parts, 8 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 4 parts, chilli powder 4 parts, pepper powder 4 parts, 4 parts, garlic powder, 4 parts, ginger powder in powder bag.

According to the sauce halogen seasoning bag of the above instant noodles, preferably,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 50 parts, 24 parts, fresh beef, tartar sauce 14 parts, peanut oil 4 parts, sunflower oil 4 parts, soybean oil 4 parts, 4 parts, olive oil, corn oil 4 parts, 5 parts, garlic, old ginger 5 parts, little fennel 3 parts, plantation 4 parts, Chinese prickly ash, wild mountain flower green pepper 4 parts, hawthorn 6 parts, dried orange peel 6 parts, plum meat 6 parts, Radix Astragali 3-5 part, prepared rhizome of rehmannia 3-5 part, cucumber leaf 4 parts, 4 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts, matrimony vine 3 parts, red date 3 parts, 3 parts, safflower,

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 6 parts, powdered sugar 6 parts, green starch 6 parts, 6 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 4 parts, chilli powder 4 parts, pepper powder 4 parts, 4 parts, garlic powder, 4 parts, ginger powder in powder bag.

According to the sauce halogen seasoning bag of the above instant noodles, preferably,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 55 parts, 25 parts, fresh beef, tartar sauce 15 parts, peanut oil 5 parts, sunflower oil 5 parts, soybean oil 5 parts, 5 parts, olive oil, corn oil 5 parts, 5 parts, garlic, old ginger 5 parts, little fennel 4 parts, plantation 4 parts, Chinese prickly ash, wild mountain flower green pepper 4 parts, hawthorn 8 parts, dried orange peel 8 parts, plum meat 8 parts, the Radix Astragali 5 parts, prepared rhizome of rehmannia 5 parts, cucumber leaf 4 parts, 4 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 5 parts, kaempferia galamga 5 parts, matrimony vine 5 parts, red date 3 parts, 3 parts, safflower;

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 8 parts, powdered sugar 9 parts, green starch 9 parts, 9 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 4 parts, chilli powder 4 parts, pepper powder 4 parts, 4 parts, garlic powder, 4 parts, ginger powder in powder bag.

According to the sauce halogen seasoning bag of the above instant noodles, preferably,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 55 parts, 25 parts, fresh beef, tartar sauce 15 parts, peanut oil 6 parts, sunflower oil 6 parts, soybean oil 6 parts, 6 parts, olive oil, corn oil 6 parts, 5 parts, garlic, old ginger 5 parts, little fennel 4 parts, plantation 4 parts, Chinese prickly ash, wild mountain flower green pepper 4 parts, hawthorn 6 parts, dried orange peel 6 parts, plum meat 6 parts, the Radix Astragali 3 parts, prepared rhizome of rehmannia 3 parts, cucumber leaf 3 parts, 4 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 4 parts, kaempferia galamga 4 parts, matrimony vine 3 parts, red date 3 parts, 3 parts, safflower;

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 6 parts, powdered sugar 6 parts, green starch 6 parts, 6 parts, pleurotus eryngii powder, star aniseed powder 3 parts, 3 parts, fennel seeds powder, 3 parts, cassia twig powder, 3 parts, tsaoko powder, Ground Cloves 3 parts, chilli powder 3 parts, pepper powder 3 parts, 3 parts, garlic powder, 3 parts, ginger powder in powder bag.

According to the sauce halogen seasoning bag of the above instant noodles, preferably,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 45 parts, 25 parts, fresh beef, tartar sauce 15 parts, peanut oil 4 parts, sunflower oil 4 parts, soybean oil 4 parts, 4 parts, olive oil, corn oil 4 parts, 5 parts, garlic, old ginger 5 parts, little fennel 3 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, hawthorn 8 parts, dried orange peel 8 parts, plum meat 8 parts, the Radix Astragali 5 parts, prepared rhizome of rehmannia 5 parts, cucumber leaf 5 parts, 4 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 4 parts, kaempferia galamga 4 parts, matrimony vine 3 parts, red date 3 parts, 3 parts, safflower;

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 8 parts, powdered sugar 7 parts, green starch 7 parts, 7 parts, pleurotus eryngii powder, star aniseed powder 5 parts, 5 parts, fennel seeds powder, 5 parts, cassia twig powder, 5 parts, tsaoko powder, Ground Cloves 5 parts, chilli powder 5 parts, pepper powder 5 parts, 5 parts, garlic powder, 5 parts, ginger powder in powder bag.

According to the sauce halogen seasoning bag of the above instant noodles, preferably,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 45 parts, 25 parts, fresh beef, tartar sauce 15 parts, peanut oil 4 parts, sunflower oil 4 parts, soybean oil 4 parts, 4 parts, olive oil, corn oil 4 parts, 5 parts, garlic, old ginger 5 parts, little fennel 3 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, hawthorn 6 parts, dried orange peel 6 parts, plum meat 6 parts, the Radix Astragali 4 parts, prepared rhizome of rehmannia 4 parts, cucumber leaf 4 parts, 5 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 4 parts, kaempferia galamga 3 parts, matrimony vine 3 parts, red date 3 parts, 4 parts, safflower;

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 6 parts, powdered sugar 7 parts, green starch 7 parts, 7 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 4 parts, chilli powder 4 parts, pepper powder 4 parts, 4 parts, garlic powder, 4 parts, ginger powder in powder bag.

The method of the sauce halogen seasoning bag of the present invention's instant noodles described in more than one, is characterized in that, comprise the following steps:

S1, preparation sauce packet: peanut oil, sunflower oil, soybean oil, olive oil, corn oil are heated to 155 DEG C in proportion; Add garlic in proportion, old ginger, little fennel explode to oil temperature and return to 125 DEG C; Garlic, old ginger, little fennel be add fresh beef in proportion after micro-sallow shape, tartar sauce explodes to oil temperature and returns to 100 DEG C; Then mix infusion 60 minutes after adding concentrated steamed beef soup, plantation Chinese prickly ash, wild mountain flower green pepper, hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, safflower in proportion and be cooled to 40 DEG C gradually; Sauce colloid mill through infusion is worn into sauce, removed slag again through 45 order net filtrations, after being distributed into bag under aseptic condition, obtains sauce packet;

S2, prepare powder bag: salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, garlic powder, ginger powder are mixed in proportion, after being distributed into bag under aseptic condition, obtain powder bag.

The present invention compared with prior art has that food materials source is simple, delicious flavour, give off a strong fragrance, the feature such as delicious flavour, production are simple, technical maturity, given full play to the complex flavor effect of sauce packet, powder bag and dry vegetalbe bag and there is certain herbal cuisine effect.Hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, safflower are applied in sauce packet by the present invention, and hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date boil the overall nutritive value that greatly can improve sauce packet together with concentrated steamed beef soup, tartar sauce, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, garlic, little fennel, old ginger, plantation Chinese prickly ash, wild mountain flower green pepper; Salt powder in powder bag, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, garlic powder, ginger powder mix and powder bag can be made to have better seasoning effect; Sauce packet, powder bag and dry vegetalbe bag mix the taste greatly improving noodle soup food, and have the herbal cuisine health care of stomach strengthening and digestion promoting, enriching yin and nourishing kidney, regulating qi to alleviate mental depression.

Detailed description of the invention

Preferred embodiment 1

This detailed description of the invention has given full play to the complex flavor effect of various different components in sauce packet, powder bag and dry vegetalbe bag, food materials source is simple, delicious flavour, give off a strong fragrance, delicious flavour, production are simple, technical maturity, have the herbal cuisine health care of stomach strengthening and digestion promoting, enriching yin and nourishing kidney, regulating qi to alleviate mental depression.

The assorted sauce seasoning bag of this detailed description of the invention, is characterized in that,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 40 parts, 20 parts, fresh beef, tartar sauce 10 parts, peanut oil 4 parts, sunflower oil 4 parts, soybean oil 4 parts, 4 parts, olive oil, corn oil 4 parts, 4 parts, garlic, old ginger 4 parts, little fennel 2 parts, plantation 2 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, hawthorn 5 parts, dried orange peel 5 parts, plum meat 5 parts, the Radix Astragali 3 parts, prepared rhizome of rehmannia 3 parts, cucumber leaf 3 parts, 3 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 2 parts, kaempferia galamga 2 parts, matrimony vine 2 parts, red date 2 parts, 2 parts, safflower;

The composition of following weight parts is comprised: 20 parts, salt powder, monosodium glutamate 5 parts, powdered sugar 5 parts, green starch 5 parts, 5 parts, pleurotus eryngii powder, star aniseed powder 2 parts, 2 parts, fennel seeds powder, 2 parts, cassia twig powder, 2 parts, tsaoko powder, Ground Cloves 2 parts, chilli powder 2 parts, pepper powder 2 parts, 2 parts, garlic powder, 2 parts, ginger powder in powder bag.S1, preparation sauce packet: peanut oil, sunflower oil, soybean oil, olive oil, corn oil are heated to 155 DEG C in proportion; Add garlic in proportion, old ginger, little fennel explode to oil temperature and return to 125 DEG C; Garlic, old ginger, little fennel be add fresh beef in proportion after micro-sallow shape, tartar sauce explodes to oil temperature and returns to 100 DEG C; Then mix infusion 60 minutes after adding concentrated steamed beef soup, plantation Chinese prickly ash, wild mountain flower green pepper, hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, safflower in proportion and be cooled to 40 DEG C gradually; Sauce colloid mill through infusion is worn into sauce, removed slag again through 45 order net filtrations, after being distributed into bag under aseptic condition, obtains sauce packet;

The ready-mixed oil that peanut oil, sunflower oil, soybean oil, olive oil, corn oil mix formation can make the taste of sauce packet better.Tartar sauce, garlic, old ginger, little fennel jointly put into oil cauldron frying its fragrance can be made to discharge immediately the taste of sauce packet is better; Hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, safflower can be soaked in water a period of time in advance to make it soften and to rub, and then infusion together with other compositions of cooking; Fresh beef rubs with meat grinder in advance, and fresh beef can comprise foreshank, fat meat and spinal column meat, and foreshank: fat meat: the weight ratio of spinal column meat is 5:3:4.Concentrated steamed beef soup boils in advance, and the delicious flavour due to steamed beef soup can increase overall nutritive value and the sense of taste of sauce packet.Put into hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date through infusion after about about 60 minutes, sauce is worn into the sauce colloid mill through infusion, removes slag again and dress bag sauce namely through 45 order net filtrations.

S2, prepare powder bag: salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, garlic powder, ginger powder are mixed in proportion, after being distributed into bag under aseptic condition, obtain powder bag.

After pleurotus eryngii powder in powder bag, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, garlic powder, ginger powder cross 60-80 object sieve respectively, after mixing under taking aforementioned component aseptic condition in proportion, be distributed into bag after obtain powder bag; Different components, by after electronic scale method of addition automatic Weighing batching, adds mixer and carries out mix and blend; Can add suitable quantity of water in whipping process to strengthen mixing effect, major ingredient carries out stoving process after stirring.The technological process of production of powder bag can be: stir major ingredient → oven dry → screening → pulse mix and blend homogeneous → screening → strength transmission → packaging.

Preferred embodiment 2

This detailed description of the invention has given full play to the complex flavor effect of various different components in sauce packet, powder bag and dry vegetalbe bag, food materials source is simple, delicious flavour, give off a strong fragrance, delicious flavour, production are simple, technical maturity, have the herbal cuisine health care of stomach strengthening and digestion promoting, enriching yin and nourishing kidney, regulating qi to alleviate mental depression.

The assorted sauce seasoning bag of this detailed description of the invention, is characterized in that,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 60 parts, 30 parts, fresh beef, tartar sauce 20 parts, peanut oil 6 parts, sunflower oil 6 parts, soybean oil 6 parts, 6 parts, olive oil, corn oil 6 parts, 6 parts, garlic, old ginger 6 parts, little fennel 5 parts, plantation 5 parts, Chinese prickly ash, wild mountain flower green pepper 5 parts, hawthorn 10 parts, dried orange peel 10 parts, plum meat 10 parts, the Radix Astragali 5 parts, prepared rhizome of rehmannia 5 parts, cucumber leaf 5 parts, 5 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 5 parts, kaempferia galamga 5 parts, matrimony vine 5 parts, red date 5 parts, 5 parts, safflower;

The composition of following weight parts is comprised: 30 parts, salt powder, monosodium glutamate 10 parts, powdered sugar 10 parts, green starch 10 parts, 10 parts, pleurotus eryngii powder, star aniseed powder 5 parts, 5 parts, fennel seeds powder, 5 parts, cassia twig powder, 5 parts, tsaoko powder, Ground Cloves 5 parts, chilli powder 5 parts, pepper powder 5 parts, 5 parts, garlic powder, 5 parts, ginger powder in powder bag.

S1, preparation sauce packet: peanut oil, sunflower oil, soybean oil, olive oil, corn oil are heated to 155 DEG C in proportion; Add garlic in proportion, old ginger, little fennel explode to oil temperature and return to 125 DEG C; Garlic, old ginger, little fennel be add fresh beef in proportion after micro-sallow shape, tartar sauce explodes to oil temperature and returns to 100 DEG C; Then mix infusion 60 minutes after adding concentrated steamed beef soup, plantation Chinese prickly ash, wild mountain flower green pepper, hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, safflower in proportion and be cooled to 40 DEG C gradually; Sauce colloid mill through infusion is worn into sauce, removed slag again through 45 order net filtrations, after being distributed into bag under aseptic condition, obtains sauce packet;

The ready-mixed oil that peanut oil, sunflower oil, soybean oil, olive oil, corn oil mix formation can make the taste of sauce packet better.Tartar sauce, garlic, old ginger, little fennel jointly put into oil cauldron frying its fragrance can be made to discharge immediately the taste of sauce packet is better; Hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, safflower can be soaked in water a period of time in advance to make it soften and to rub, and then infusion together with other compositions of cooking; Fresh beef rubs with meat grinder in advance, and fresh beef can comprise foreshank, fat meat and spinal column meat, and foreshank: fat meat: the weight ratio of spinal column meat is 5:3:4.Concentrated steamed beef soup boils in advance, and the delicious flavour due to steamed beef soup can increase overall nutritive value and the sense of taste of sauce packet.Put into hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date through infusion after about about 60 minutes, sauce is worn into the sauce colloid mill through infusion, removes slag again and dress bag sauce namely through 45 order net filtrations.

S2, prepare powder bag: salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, garlic powder, ginger powder are mixed in proportion, after being distributed into bag under aseptic condition, obtain powder bag.

After pleurotus eryngii powder in powder bag, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, garlic powder, ginger powder cross 60-80 object sieve respectively, after mixing under taking aforementioned component aseptic condition in proportion, be distributed into bag after obtain powder bag; Different components, by after electronic scale method of addition automatic Weighing batching, adds mixer and carries out mix and blend; Can add suitable quantity of water in whipping process to strengthen mixing effect, major ingredient carries out stoving process after stirring.The technological process of production of powder bag can be: stir major ingredient → oven dry → screening → pulse mix and blend homogeneous → screening → strength transmission → packaging.

Preferred embodiment 3

This detailed description of the invention has given full play to the complex flavor effect of various different components in sauce packet, powder bag and dry vegetalbe bag, food materials source is simple, delicious flavour, give off a strong fragrance, delicious flavour, production are simple, technical maturity, have the herbal cuisine health care of stomach strengthening and digestion promoting, enriching yin and nourishing kidney, regulating qi to alleviate mental depression.

The assorted sauce seasoning bag of this detailed description of the invention, is characterized in that,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 50 parts, 26 parts, fresh beef, tartar sauce 16 parts, peanut oil 6 parts, sunflower oil 6 parts, soybean oil 6 parts, 6 parts, olive oil, corn oil 6 parts, 5 parts, garlic, old ginger 5 parts, little fennel 5 parts, plantation 5 parts, Chinese prickly ash, wild mountain flower green pepper 5 parts, hawthorn 8 parts, dried orange peel 8 parts, plum meat 8 parts, the Radix Astragali 5 parts, prepared rhizome of rehmannia 5 parts, cucumber leaf 5 parts, 5 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 5 parts, kaempferia galamga 5 parts, matrimony vine 5 parts, red date 5 parts, 5 parts, safflower;

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 8 parts, powdered sugar 8 parts, green starch 8 parts, 8 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 4 parts, chilli powder 4 parts, pepper powder 4 parts, 4 parts, garlic powder, 4 parts, ginger powder in powder bag.

S1, preparation sauce packet: peanut oil, sunflower oil, soybean oil, olive oil, corn oil are heated to 155 DEG C in proportion; Add garlic in proportion, old ginger, little fennel explode to oil temperature and return to 125 DEG C; Garlic, old ginger, little fennel be add fresh beef in proportion after micro-sallow shape, tartar sauce explodes to oil temperature and returns to 100 DEG C; Then mix infusion 60 minutes after adding concentrated steamed beef soup, plantation Chinese prickly ash, wild mountain flower green pepper, hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, safflower in proportion and be cooled to 40 DEG C gradually; Sauce colloid mill through infusion is worn into sauce, removed slag again through 45 order net filtrations, after being distributed into bag under aseptic condition, obtains sauce packet;

The ready-mixed oil that peanut oil, sunflower oil, soybean oil, olive oil, corn oil mix formation can make the taste of sauce packet better.Tartar sauce, garlic, old ginger, little fennel jointly put into oil cauldron frying its fragrance can be made to discharge immediately the taste of sauce packet is better; Hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, safflower can be soaked in water a period of time in advance to make it soften and to rub, and then infusion together with other compositions of cooking; Fresh beef rubs with meat grinder in advance, and fresh beef can comprise foreshank, fat meat and spinal column meat, and foreshank: fat meat: the weight ratio of spinal column meat is 5:3:4.Concentrated steamed beef soup boils in advance, and the delicious flavour due to steamed beef soup can increase overall nutritive value and the sense of taste of sauce packet.Put into hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date through infusion after about about 60 minutes, sauce is worn into the sauce colloid mill through infusion, removes slag again and dress bag sauce namely through 45 order net filtrations.

S2, prepare powder bag: salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, garlic powder, ginger powder are mixed in proportion, after being distributed into bag under aseptic condition, obtain powder bag.

After pleurotus eryngii powder in powder bag, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, garlic powder, ginger powder cross 60-80 object sieve respectively, after mixing under taking aforementioned component aseptic condition in proportion, be distributed into bag after obtain powder bag; Different components, by after electronic scale method of addition automatic Weighing batching, adds mixer and carries out mix and blend; Can add suitable quantity of water in whipping process to strengthen mixing effect, major ingredient carries out stoving process after stirring.The technological process of production of powder bag can be: stir major ingredient → oven dry → screening → pulse mix and blend homogeneous → screening → strength transmission → packaging.

Preferred embodiment 4

This detailed description of the invention has given full play to the complex flavor effect of various different components in sauce packet, powder bag and dry vegetalbe bag, food materials source is simple, delicious flavour, give off a strong fragrance, delicious flavour, production are simple, technical maturity, have the herbal cuisine health care of stomach strengthening and digestion promoting, enriching yin and nourishing kidney, regulating qi to alleviate mental depression.

The assorted sauce seasoning bag of this detailed description of the invention, is characterized in that,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 50 parts, 24 parts, fresh beef, tartar sauce 14 parts, peanut oil 4 parts, sunflower oil 4 parts, soybean oil 4 parts, 4 parts, olive oil, corn oil 4 parts, 5 parts, garlic, old ginger 5 parts, little fennel 3 parts, plantation 4 parts, Chinese prickly ash, wild mountain flower green pepper 4 parts, hawthorn 6 parts, dried orange peel 6 parts, plum meat 6 parts, Radix Astragali 3-5 part, prepared rhizome of rehmannia 3-5 part, cucumber leaf 4 parts, 4 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts, matrimony vine 3 parts, red date 3 parts, 3 parts, safflower,

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 6 parts, powdered sugar 6 parts, green starch 6 parts, 6 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 4 parts, chilli powder 4 parts, pepper powder 4 parts, 4 parts, garlic powder, 4 parts, ginger powder in powder bag.

S1, preparation sauce packet: peanut oil, sunflower oil, soybean oil, olive oil, corn oil are heated to 155 DEG C in proportion; Add garlic in proportion, old ginger, little fennel explode to oil temperature and return to 125 DEG C; Garlic, old ginger, little fennel be add fresh beef in proportion after micro-sallow shape, tartar sauce explodes to oil temperature and returns to 100 DEG C; Then mix infusion 60 minutes after adding concentrated steamed beef soup, plantation Chinese prickly ash, wild mountain flower green pepper, hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, safflower in proportion and be cooled to 40 DEG C gradually; Sauce colloid mill through infusion is worn into sauce, removed slag again through 45 order net filtrations, after being distributed into bag under aseptic condition, obtains sauce packet;

The ready-mixed oil that peanut oil, sunflower oil, soybean oil, olive oil, corn oil mix formation can make the taste of sauce packet better.Tartar sauce, garlic, old ginger, little fennel jointly put into oil cauldron frying its fragrance can be made to discharge immediately the taste of sauce packet is better; Hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, safflower can be soaked in water a period of time in advance to make it soften and to rub, and then infusion together with other compositions of cooking; Fresh beef rubs with meat grinder in advance, and fresh beef can comprise foreshank, fat meat and spinal column meat, and foreshank: fat meat: the weight ratio of spinal column meat is 5:3:4.Concentrated steamed beef soup boils in advance, and the delicious flavour due to steamed beef soup can increase overall nutritive value and the sense of taste of sauce packet.Put into hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date through infusion after about about 60 minutes, sauce is worn into the sauce colloid mill through infusion, removes slag again and dress bag sauce namely through 45 order net filtrations.

S2, prepare powder bag: salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, garlic powder, ginger powder are mixed in proportion, after being distributed into bag under aseptic condition, obtain powder bag.

After pleurotus eryngii powder in powder bag, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, garlic powder, ginger powder cross 60-80 object sieve respectively, after mixing under taking aforementioned component aseptic condition in proportion, be distributed into bag after obtain powder bag; Different components, by after electronic scale method of addition automatic Weighing batching, adds mixer and carries out mix and blend; Can add suitable quantity of water in whipping process to strengthen mixing effect, major ingredient carries out stoving process after stirring.The technological process of production of powder bag can be: stir major ingredient → oven dry → screening → pulse mix and blend homogeneous → screening → strength transmission → packaging.

Preferred embodiment 5

This detailed description of the invention has given full play to the complex flavor effect of various different components in sauce packet, powder bag and dry vegetalbe bag, food materials source is simple, delicious flavour, give off a strong fragrance, delicious flavour, production are simple, technical maturity, have the herbal cuisine health care of stomach strengthening and digestion promoting, enriching yin and nourishing kidney, regulating qi to alleviate mental depression.

The assorted sauce seasoning bag of this detailed description of the invention, is characterized in that,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 55 parts, 25 parts, fresh beef, tartar sauce 15 parts, peanut oil 5 parts, sunflower oil 5 parts, soybean oil 5 parts, 5 parts, olive oil, corn oil 5 parts, 5 parts, garlic, old ginger 5 parts, little fennel 4 parts, plantation 4 parts, Chinese prickly ash, wild mountain flower green pepper 4 parts, hawthorn 8 parts, dried orange peel 8 parts, plum meat 8 parts, the Radix Astragali 5 parts, prepared rhizome of rehmannia 5 parts, cucumber leaf 4 parts, 4 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 5 parts, kaempferia galamga 5 parts, matrimony vine 5 parts, red date 3 parts, 3 parts, safflower;

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 8 parts, powdered sugar 9 parts, green starch 9 parts, 9 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 4 parts, chilli powder 4 parts, pepper powder 4 parts, 4 parts, garlic powder, 4 parts, ginger powder in powder bag.

S1, preparation sauce packet: peanut oil, sunflower oil, soybean oil, olive oil, corn oil are heated to 155 DEG C in proportion; Add garlic in proportion, old ginger, little fennel explode to oil temperature and return to 125 DEG C; Garlic, old ginger, little fennel be add fresh beef in proportion after micro-sallow shape, tartar sauce explodes to oil temperature and returns to 100 DEG C; Then mix infusion 60 minutes after adding concentrated steamed beef soup, plantation Chinese prickly ash, wild mountain flower green pepper, hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, safflower in proportion and be cooled to 40 DEG C gradually; Sauce colloid mill through infusion is worn into sauce, removed slag again through 45 order net filtrations, after being distributed into bag under aseptic condition, obtains sauce packet;

The ready-mixed oil that peanut oil, sunflower oil, soybean oil, olive oil, corn oil mix formation can make the taste of sauce packet better.Tartar sauce, garlic, old ginger, little fennel jointly put into oil cauldron frying its fragrance can be made to discharge immediately the taste of sauce packet is better; Hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, safflower can be soaked in water a period of time in advance to make it soften and to rub, and then infusion together with other compositions of cooking; Fresh beef rubs with meat grinder in advance, and fresh beef can comprise foreshank, fat meat and spinal column meat, and foreshank: fat meat: the weight ratio of spinal column meat is 5:3:4.Concentrated steamed beef soup boils in advance, and the delicious flavour due to steamed beef soup can increase overall nutritive value and the sense of taste of sauce packet.Put into hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date through infusion after about about 60 minutes, sauce is worn into the sauce colloid mill through infusion, removes slag again and dress bag sauce namely through 45 order net filtrations.

S2, prepare powder bag: salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, garlic powder, ginger powder are mixed in proportion, after being distributed into bag under aseptic condition, obtain powder bag.

After pleurotus eryngii powder in powder bag, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, garlic powder, ginger powder cross 60-80 object sieve respectively, after mixing under taking aforementioned component aseptic condition in proportion, be distributed into bag after obtain powder bag; Different components, by after electronic scale method of addition automatic Weighing batching, adds mixer and carries out mix and blend; Can add suitable quantity of water in whipping process to strengthen mixing effect, major ingredient carries out stoving process after stirring.The technological process of production of powder bag can be: stir major ingredient → oven dry → screening → pulse mix and blend homogeneous → screening → strength transmission → packaging.

Preferred embodiment 6

This detailed description of the invention has given full play to the complex flavor effect of various different components in sauce packet, powder bag and dry vegetalbe bag, food materials source is simple, delicious flavour, give off a strong fragrance, delicious flavour, production are simple, technical maturity, have the herbal cuisine health care of stomach strengthening and digestion promoting, enriching yin and nourishing kidney, regulating qi to alleviate mental depression.

The assorted sauce seasoning bag of this detailed description of the invention, is characterized in that,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 55 parts, 25 parts, fresh beef, tartar sauce 15 parts, peanut oil 6 parts, sunflower oil 6 parts, soybean oil 6 parts, 6 parts, olive oil, corn oil 6 parts, 5 parts, garlic, old ginger 5 parts, little fennel 4 parts, plantation 4 parts, Chinese prickly ash, wild mountain flower green pepper 4 parts, hawthorn 6 parts, dried orange peel 6 parts, plum meat 6 parts, the Radix Astragali 3 parts, prepared rhizome of rehmannia 3 parts, cucumber leaf 3 parts, 4 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 4 parts, kaempferia galamga 4 parts, matrimony vine 3 parts, red date 3 parts, 3 parts, safflower;

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 6 parts, powdered sugar 6 parts, green starch 6 parts, 6 parts, pleurotus eryngii powder, star aniseed powder 3 parts, 3 parts, fennel seeds powder, 3 parts, cassia twig powder, 3 parts, tsaoko powder, Ground Cloves 3 parts, chilli powder 3 parts, pepper powder 3 parts, 3 parts, garlic powder, 3 parts, ginger powder in powder bag.

S1, preparation sauce packet: peanut oil, sunflower oil, soybean oil, olive oil, corn oil are heated to 155 DEG C in proportion; Add garlic in proportion, old ginger, little fennel explode to oil temperature and return to 125 DEG C; Garlic, old ginger, little fennel be add fresh beef in proportion after micro-sallow shape, tartar sauce explodes to oil temperature and returns to 100 DEG C; Then mix infusion 60 minutes after adding concentrated steamed beef soup, plantation Chinese prickly ash, wild mountain flower green pepper, hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, safflower in proportion and be cooled to 40 DEG C gradually; Sauce colloid mill through infusion is worn into sauce, removed slag again through 45 order net filtrations, after being distributed into bag under aseptic condition, obtains sauce packet;

The ready-mixed oil that peanut oil, sunflower oil, soybean oil, olive oil, corn oil mix formation can make the taste of sauce packet better.Tartar sauce, garlic, old ginger, little fennel jointly put into oil cauldron frying its fragrance can be made to discharge immediately the taste of sauce packet is better; Hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, safflower can be soaked in water a period of time in advance to make it soften and to rub, and then infusion together with other compositions of cooking; Fresh beef rubs with meat grinder in advance, and fresh beef can comprise foreshank, fat meat and spinal column meat, and foreshank: fat meat: the weight ratio of spinal column meat is 5:3:4.Concentrated steamed beef soup boils in advance, and the delicious flavour due to steamed beef soup can increase overall nutritive value and the sense of taste of sauce packet.Put into hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date through infusion after about about 60 minutes, sauce is worn into the sauce colloid mill through infusion, removes slag again and dress bag sauce namely through 45 order net filtrations.

S2, prepare powder bag: salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, garlic powder, ginger powder are mixed in proportion, after being distributed into bag under aseptic condition, obtain powder bag.

After pleurotus eryngii powder in powder bag, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, garlic powder, ginger powder cross 60-80 object sieve respectively, after mixing under taking aforementioned component aseptic condition in proportion, be distributed into bag after obtain powder bag; Different components, by after electronic scale method of addition automatic Weighing batching, adds mixer and carries out mix and blend; Can add suitable quantity of water in whipping process to strengthen mixing effect, major ingredient carries out stoving process after stirring.The technological process of production of powder bag can be: stir major ingredient → oven dry → screening → pulse mix and blend homogeneous → screening → strength transmission → packaging.

Preferred embodiment 7

This detailed description of the invention has given full play to the complex flavor effect of various different components in sauce packet, powder bag and dry vegetalbe bag, food materials source is simple, delicious flavour, give off a strong fragrance, delicious flavour, production are simple, technical maturity, have the herbal cuisine health care of stomach strengthening and digestion promoting, enriching yin and nourishing kidney, regulating qi to alleviate mental depression.

The assorted sauce seasoning bag of this detailed description of the invention, is characterized in that,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 45 parts, 25 parts, fresh beef, tartar sauce 15 parts, peanut oil 4 parts, sunflower oil 4 parts, soybean oil 4 parts, 4 parts, olive oil, corn oil 4 parts, 5 parts, garlic, old ginger 5 parts, little fennel 3 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, hawthorn 8 parts, dried orange peel 8 parts, plum meat 8 parts, the Radix Astragali 5 parts, prepared rhizome of rehmannia 5 parts, cucumber leaf 5 parts, 4 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 4 parts, kaempferia galamga 4 parts, matrimony vine 3 parts, red date 3 parts, 3 parts, safflower;

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 8 parts, powdered sugar 7 parts, green starch 7 parts, 7 parts, pleurotus eryngii powder, star aniseed powder 5 parts, 5 parts, fennel seeds powder, 5 parts, cassia twig powder, 5 parts, tsaoko powder, Ground Cloves 5 parts, chilli powder 5 parts, pepper powder 5 parts, 5 parts, garlic powder, 5 parts, ginger powder in powder bag.

S1, preparation sauce packet: peanut oil, sunflower oil, soybean oil, olive oil, corn oil are heated to 155 DEG C in proportion; Add garlic in proportion, old ginger, little fennel explode to oil temperature and return to 125 DEG C; Garlic, old ginger, little fennel be add fresh beef in proportion after micro-sallow shape, tartar sauce explodes to oil temperature and returns to 100 DEG C; Then mix infusion 60 minutes after adding concentrated steamed beef soup, plantation Chinese prickly ash, wild mountain flower green pepper, hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, safflower in proportion and be cooled to 40 DEG C gradually; Sauce colloid mill through infusion is worn into sauce, removed slag again through 45 order net filtrations, after being distributed into bag under aseptic condition, obtains sauce packet;

The ready-mixed oil that peanut oil, sunflower oil, soybean oil, olive oil, corn oil mix formation can make the taste of sauce packet better.Tartar sauce, garlic, old ginger, little fennel jointly put into oil cauldron frying its fragrance can be made to discharge immediately the taste of sauce packet is better; Hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, safflower can be soaked in water a period of time in advance to make it soften and to rub, and then infusion together with other compositions of cooking; Fresh beef rubs with meat grinder in advance, and fresh beef can comprise foreshank, fat meat and spinal column meat, and foreshank: fat meat: the weight ratio of spinal column meat is 5:3:4.Concentrated steamed beef soup boils in advance, and the delicious flavour due to steamed beef soup can increase overall nutritive value and the sense of taste of sauce packet.Put into hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date through infusion after about about 60 minutes, sauce is worn into the sauce colloid mill through infusion, removes slag again and dress bag sauce namely through 45 order net filtrations.

S2, prepare powder bag: salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, garlic powder, ginger powder are mixed in proportion, after being distributed into bag under aseptic condition, obtain powder bag.

After pleurotus eryngii powder in powder bag, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, garlic powder, ginger powder cross 60-80 object sieve respectively, after mixing under taking aforementioned component aseptic condition in proportion, be distributed into bag after obtain powder bag; Different components, by after electronic scale method of addition automatic Weighing batching, adds mixer and carries out mix and blend; Can add suitable quantity of water in whipping process to strengthen mixing effect, major ingredient carries out stoving process after stirring.The technological process of production of powder bag can be: stir major ingredient → oven dry → screening → pulse mix and blend homogeneous → screening → strength transmission → packaging.

Preferred embodiment 8

This detailed description of the invention has given full play to the complex flavor effect of various different components in sauce packet, powder bag and dry vegetalbe bag, food materials source is simple, delicious flavour, give off a strong fragrance, delicious flavour, production are simple, technical maturity, have the herbal cuisine health care of stomach strengthening and digestion promoting, enriching yin and nourishing kidney, regulating qi to alleviate mental depression.

The assorted sauce seasoning bag of this detailed description of the invention, is characterized in that,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 45 parts, 25 parts, fresh beef, tartar sauce 15 parts, peanut oil 4 parts, sunflower oil 4 parts, soybean oil 4 parts, 4 parts, olive oil, corn oil 4 parts, 5 parts, garlic, old ginger 5 parts, little fennel 3 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, hawthorn 6 parts, dried orange peel 6 parts, plum meat 6 parts, the Radix Astragali 4 parts, prepared rhizome of rehmannia 4 parts, cucumber leaf 4 parts, 5 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 4 parts, kaempferia galamga 3 parts, matrimony vine 3 parts, red date 3 parts, 4 parts, safflower;

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 6 parts, powdered sugar 7 parts, green starch 7 parts, 7 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 4 parts, chilli powder 4 parts, pepper powder 4 parts, 4 parts, garlic powder, 4 parts, ginger powder in powder bag.

S1, preparation sauce packet: peanut oil, sunflower oil, soybean oil, olive oil, corn oil are heated to 155 DEG C in proportion; Add garlic in proportion, old ginger, little fennel explode to oil temperature and return to 125 DEG C; Garlic, old ginger, little fennel be add fresh beef in proportion after micro-sallow shape, tartar sauce explodes to oil temperature and returns to 100 DEG C; Then mix infusion 60 minutes after adding concentrated steamed beef soup, plantation Chinese prickly ash, wild mountain flower green pepper, hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, safflower in proportion and be cooled to 40 DEG C gradually; Sauce colloid mill through infusion is worn into sauce, removed slag again through 45 order net filtrations, after being distributed into bag under aseptic condition, obtains sauce packet;

The ready-mixed oil that peanut oil, sunflower oil, soybean oil, olive oil, corn oil mix formation can make the taste of sauce packet better.Tartar sauce, garlic, old ginger, little fennel jointly put into oil cauldron frying its fragrance can be made to discharge immediately the taste of sauce packet is better; Hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, safflower can be soaked in water a period of time in advance to make it soften and to rub, and then infusion together with other compositions of cooking; Fresh beef rubs with meat grinder in advance, and fresh beef can comprise foreshank, fat meat and spinal column meat, and foreshank: fat meat: the weight ratio of spinal column meat is 5:3:4.Concentrated steamed beef soup boils in advance, and the delicious flavour due to steamed beef soup can increase overall nutritive value and the sense of taste of sauce packet.Put into hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date through infusion after about about 60 minutes, sauce is worn into the sauce colloid mill through infusion, removes slag again and dress bag sauce namely through 45 order net filtrations.

S2, prepare powder bag: salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, garlic powder, ginger powder are mixed in proportion, after being distributed into bag under aseptic condition, obtain powder bag.

After pleurotus eryngii powder in powder bag, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, garlic powder, ginger powder cross 60-80 object sieve respectively, after mixing under taking aforementioned component aseptic condition in proportion, be distributed into bag after obtain powder bag; Different components, by after electronic scale method of addition automatic Weighing batching, adds mixer and carries out mix and blend; Can add suitable quantity of water in whipping process to strengthen mixing effect, major ingredient carries out stoving process after stirring.The technological process of production of powder bag can be: stir major ingredient → oven dry → screening → pulse mix and blend homogeneous → screening → strength transmission → packaging.

Claims (10)

1. a sauce halogen seasoning bag for instant noodles, comprises sauce packet and powder bag, it is characterized in that,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 40-60 part, fresh beef 20-30 part, tartar sauce 10-20 part, peanut oil 4-6 part, sunflower oil 4-6 part, soybean oil 4-6 part, olive oil 4-6 part, corn oil 4-6 part, garlic 4-6 part, old ginger 4-6 part, little fennel 2-5 part, plantation Chinese prickly ash 2-5 part, wild mountain flower green pepper 3-5 part, hawthorn 5-10 part, dried orange peel 5-10 part, plum meat 5-10 part, Radix Astragali 3-5 part, prepared rhizome of rehmannia 3-5 part, cucumber leaf 3-5 part, Radix Glycyrrhizae 3-5 part, Radix Angelicae Sinensis 2-5 part, kaempferia galamga 2-5 part, matrimony vine 2-5 part, red date 2-5 part, safflower 2-5 part,

The composition of following weight parts is comprised: salt powder 20-30 part, monosodium glutamate 5-10 part, powdered sugar 5-10 part, green starch 5-10 part, pleurotus eryngii powder 5-10 part, star aniseed powder 2-5 part, fennel seeds powder 2-5 part, cassia twig powder 2-5 part, tsaoko powder 2-5 part, Ground Cloves 2-5 part, chilli powder 2-5 part, pepper powder 2-5 part, garlic powder 2-5 part, ginger powder 2-5 part in powder bag.

2. the sauce halogen seasoning bag of instant noodles according to claim 1, is characterized in that,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 40 parts, 20 parts, fresh beef, tartar sauce 10 parts, peanut oil 4 parts, sunflower oil 4 parts, soybean oil 4 parts, 4 parts, olive oil, corn oil 4 parts, 4 parts, garlic, old ginger 4 parts, little fennel 2 parts, plantation 2 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, hawthorn 5 parts, dried orange peel 5 parts, plum meat 5 parts, the Radix Astragali 3 parts, prepared rhizome of rehmannia 3 parts, cucumber leaf 3 parts, 3 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 2 parts, kaempferia galamga 2 parts, matrimony vine 2 parts, red date 2 parts, 2 parts, safflower;

The composition of following weight parts is comprised: 20 parts, salt powder, monosodium glutamate 5 parts, powdered sugar 5 parts, green starch 5 parts, 5 parts, pleurotus eryngii powder, star aniseed powder 2 parts, 2 parts, fennel seeds powder, 2 parts, cassia twig powder, 2 parts, tsaoko powder, Ground Cloves 2 parts, chilli powder 2 parts, pepper powder 2 parts, 2 parts, garlic powder, 2 parts, ginger powder in powder bag.

3. the sauce halogen seasoning bag of instant noodles according to claim 1, is characterized in that,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 60 parts, 30 parts, fresh beef, tartar sauce 20 parts, peanut oil 6 parts, sunflower oil 6 parts, soybean oil 6 parts, 6 parts, olive oil, corn oil 6 parts, 6 parts, garlic, old ginger 6 parts, little fennel 5 parts, plantation 5 parts, Chinese prickly ash, wild mountain flower green pepper 5 parts, hawthorn 10 parts, dried orange peel 10 parts, plum meat 10 parts, the Radix Astragali 5 parts, prepared rhizome of rehmannia 5 parts, cucumber leaf 5 parts, 5 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 5 parts, kaempferia galamga 5 parts, matrimony vine 5 parts, red date 5 parts, 5 parts, safflower;

The composition of following weight parts is comprised: 30 parts, salt powder, monosodium glutamate 10 parts, powdered sugar 10 parts, green starch 10 parts, 10 parts, pleurotus eryngii powder, star aniseed powder 5 parts, 5 parts, fennel seeds powder, 5 parts, cassia twig powder, 5 parts, tsaoko powder, Ground Cloves 5 parts, chilli powder 5 parts, pepper powder 5 parts, 5 parts, garlic powder, 5 parts, ginger powder in powder bag.

4. the sauce halogen seasoning bag of instant noodles according to claim 1, is characterized in that,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 50 parts, 26 parts, fresh beef, tartar sauce 16 parts, peanut oil 6 parts, sunflower oil 6 parts, soybean oil 6 parts, 6 parts, olive oil, corn oil 6 parts, 5 parts, garlic, old ginger 5 parts, little fennel 5 parts, plantation 5 parts, Chinese prickly ash, wild mountain flower green pepper 5 parts, hawthorn 8 parts, dried orange peel 8 parts, plum meat 8 parts, the Radix Astragali 5 parts, prepared rhizome of rehmannia 5 parts, cucumber leaf 5 parts, 5 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 5 parts, kaempferia galamga 5 parts, matrimony vine 5 parts, red date 5 parts, 5 parts, safflower;

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 8 parts, powdered sugar 8 parts, green starch 8 parts, 8 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 4 parts, chilli powder 4 parts, pepper powder 4 parts, 4 parts, garlic powder, 4 parts, ginger powder in powder bag.

5. the sauce halogen seasoning bag of instant noodles according to claim 1, is characterized in that,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 50 parts, 24 parts, fresh beef, tartar sauce 14 parts, peanut oil 4 parts, sunflower oil 4 parts, soybean oil 4 parts, 4 parts, olive oil, corn oil 4 parts, 5 parts, garlic, old ginger 5 parts, little fennel 3 parts, plantation 4 parts, Chinese prickly ash, wild mountain flower green pepper 4 parts, hawthorn 6 parts, dried orange peel 6 parts, plum meat 6 parts, Radix Astragali 3-5 part, prepared rhizome of rehmannia 3-5 part, cucumber leaf 4 parts, 4 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 3 parts, kaempferia galamga 3 parts, matrimony vine 3 parts, red date 3 parts, 3 parts, safflower,

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 6 parts, powdered sugar 6 parts, green starch 6 parts, 6 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 4 parts, chilli powder 4 parts, pepper powder 4 parts, 4 parts, garlic powder, 4 parts, ginger powder in powder bag.

6. the sauce halogen seasoning bag of instant noodles according to claim 1, is characterized in that,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 55 parts, 25 parts, fresh beef, tartar sauce 15 parts, peanut oil 5 parts, sunflower oil 5 parts, soybean oil 5 parts, 5 parts, olive oil, corn oil 5 parts, 5 parts, garlic, old ginger 5 parts, little fennel 4 parts, plantation 4 parts, Chinese prickly ash, wild mountain flower green pepper 4 parts, hawthorn 8 parts, dried orange peel 8 parts, plum meat 8 parts, the Radix Astragali 5 parts, prepared rhizome of rehmannia 5 parts, cucumber leaf 4 parts, 4 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 5 parts, kaempferia galamga 5 parts, matrimony vine 5 parts, red date 3 parts, 3 parts, safflower;

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 8 parts, powdered sugar 9 parts, green starch 9 parts, 9 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 4 parts, chilli powder 4 parts, pepper powder 4 parts, 4 parts, garlic powder, 4 parts, ginger powder in powder bag.

7. the sauce halogen seasoning bag of instant noodles according to claim 1, is characterized in that,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 55 parts, 25 parts, fresh beef, tartar sauce 15 parts, peanut oil 6 parts, sunflower oil 6 parts, soybean oil 6 parts, 6 parts, olive oil, corn oil 6 parts, 5 parts, garlic, old ginger 5 parts, little fennel 4 parts, plantation 4 parts, Chinese prickly ash, wild mountain flower green pepper 4 parts, hawthorn 6 parts, dried orange peel 6 parts, plum meat 6 parts, the Radix Astragali 3 parts, prepared rhizome of rehmannia 3 parts, cucumber leaf 3 parts, 4 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 4 parts, kaempferia galamga 4 parts, matrimony vine 3 parts, red date 3 parts, 3 parts, safflower;

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 6 parts, powdered sugar 6 parts, green starch 6 parts, 6 parts, pleurotus eryngii powder, star aniseed powder 3 parts, 3 parts, fennel seeds powder, 3 parts, cassia twig powder, 3 parts, tsaoko powder, Ground Cloves 3 parts, chilli powder 3 parts, pepper powder 3 parts, 3 parts, garlic powder, 3 parts, ginger powder in powder bag.

8. the sauce halogen seasoning bag of instant noodles according to claim 1, is characterized in that,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 45 parts, 25 parts, fresh beef, tartar sauce 15 parts, peanut oil 4 parts, sunflower oil 4 parts, soybean oil 4 parts, 4 parts, olive oil, corn oil 4 parts, 5 parts, garlic, old ginger 5 parts, little fennel 3 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, hawthorn 8 parts, dried orange peel 8 parts, plum meat 8 parts, the Radix Astragali 5 parts, prepared rhizome of rehmannia 5 parts, cucumber leaf 5 parts, 4 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 4 parts, kaempferia galamga 4 parts, matrimony vine 3 parts, red date 3 parts, 3 parts, safflower;

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 8 parts, powdered sugar 7 parts, green starch 7 parts, 7 parts, pleurotus eryngii powder, star aniseed powder 5 parts, 5 parts, fennel seeds powder, 5 parts, cassia twig powder, 5 parts, tsaoko powder, Ground Cloves 5 parts, chilli powder 5 parts, pepper powder 5 parts, 5 parts, garlic powder, 5 parts, ginger powder in powder bag.

9. the sauce halogen seasoning bag of instant noodles according to claim 1, is characterized in that,

Sauce packet is made by the composition of following weight parts: concentrated steamed beef soup 45 parts, 25 parts, fresh beef, tartar sauce 15 parts, peanut oil 4 parts, sunflower oil 4 parts, soybean oil 4 parts, 4 parts, olive oil, corn oil 4 parts, 5 parts, garlic, old ginger 5 parts, little fennel 3 parts, plantation 3 parts, Chinese prickly ash, wild mountain flower green pepper 3 parts, hawthorn 6 parts, dried orange peel 6 parts, plum meat 6 parts, the Radix Astragali 4 parts, prepared rhizome of rehmannia 4 parts, cucumber leaf 4 parts, 5 parts, Radix Glycyrrhizae, Radix Angelicae Sinensis 4 parts, kaempferia galamga 3 parts, matrimony vine 3 parts, red date 3 parts, 4 parts, safflower;

The composition of following weight parts is comprised: 25 parts, salt powder, monosodium glutamate 6 parts, powdered sugar 7 parts, green starch 7 parts, 7 parts, pleurotus eryngii powder, star aniseed powder 4 parts, 4 parts, fennel seeds powder, 4 parts, cassia twig powder, 4 parts, tsaoko powder, Ground Cloves 4 parts, chilli powder 4 parts, pepper powder 4 parts, 4 parts, garlic powder, 4 parts, ginger powder in powder bag.

10. make a method for the sauce halogen seasoning bag of the arbitrary described instant noodles of claim 1-9, it is characterized in that, comprise the following steps:

S1, preparation sauce packet: peanut oil, sunflower oil, soybean oil, olive oil, corn oil are heated to 155 DEG C in proportion; Add garlic in proportion, old ginger, little fennel explode to oil temperature and return to 125 DEG C; Garlic, old ginger, little fennel be add fresh beef in proportion after micro-sallow shape, tartar sauce explodes to oil temperature and returns to 100 DEG C; Then mix infusion 60 minutes after adding concentrated steamed beef soup, plantation Chinese prickly ash, wild mountain flower green pepper, hawthorn, dried orange peel, plum meat, the Radix Astragali, prepared rhizome of rehmannia, cucumber leaf, Radix Glycyrrhizae, Radix Angelicae Sinensis, kaempferia galamga, matrimony vine, red date, safflower in proportion and be cooled to 40 DEG C gradually; Sauce colloid mill through infusion is worn into sauce, removed slag again through 45 order net filtrations, after being distributed into bag under aseptic condition, obtains sauce packet;

S2, prepare powder bag: salt powder, monosodium glutamate, powdered sugar, green starch, pleurotus eryngii powder, star aniseed powder, fennel seeds powder, cassia twig powder, tsaoko powder, Ground Cloves, chilli powder, pepper powder, garlic powder, ginger powder are mixed in proportion, after being distributed into bag under aseptic condition, obtain powder bag.