CN106666672A - Sauce bag of pickled vegetable instant noodles and making method of sauce bag - Google Patents
Sauce bag of pickled vegetable instant noodles and making method of sauce bag Download PDFInfo
- Publication number
- CN106666672A CN106666672A CN201710071789.3A CN201710071789A CN106666672A CN 106666672 A CN106666672 A CN 106666672A CN 201710071789 A CN201710071789 A CN 201710071789A CN 106666672 A CN106666672 A CN 106666672A
- Authority
- CN
- China
- Prior art keywords
- parts
- mixture
- instant noodles
- stir
- vitamin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seasonings (AREA)
- Noodles (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a sauce bag of pickled vegetable instant noodles. The sauce bag comprises the following raw materials in parts by weight: rapeseed oil, camellia oil, pepper, Chinese prickly ash, chive, star aniseed powder, celery, cinnamon powder, soy sauce, sesame oil, momordica grosvenori, grape seeds, buckeye, sunflower discs, dracocephalum rupestre hance, lychee seeds, ligusticum wallichii, phacellanthus tubiflorus, holly leaves, leucas mollissima, ginkgetin, polyvinyl pyrrolidone, hydroxypropyl methyl cellulose, agar, a DuPont EEA2112AC compatilizer, a food-grade antioxidant 264, guar gum, epoxy soybean oil fatty acid, vitamins, amino acids, trace elements, dihydro jasmine, ethyl fragrance, carvone, fumaric acid furfuryl alcohol methyl ester, 51-disodium guanylate, guanylic acid potassium and citric acid. The sauce bag of the pickled vegetable instant noodles can be made by using a continuous sectional frying process. The sauce of the sauce bag is smooth and harmonious in overall flavor, delicious and mellow in taste, pleasant in fragrance, high in overall acceptability and stable in quality.
Description
【Technical field】
The invention belongs to instant noodle seasoning product technical field, and in particular to a kind of old altar sauerkraut instant noodles sauce packet and its system
Preparation Method.
【Background technology】
A survey data from AC Nelsons shows, about 464.23 hundred million parts of China instant noodles sales volume in 2012,2013
The first half of the year in year entirety industry sales volume increases by 0.5% on a year-on-year basis.The seasoning bag of instant noodles especially sauce bag for instant noodles entirety wind
The presentation of taste has very important effect, is not only because instant noodle sauce and can solve the problem that and is difficult to what is embodied in single powder bag
Local flavor, while the addition of sauce bag also can preferably represent meat and oils and fatss in flavouring, the specific function protected on perfume, makes whole bowl side
Just face is more fragrant after brewing, more tasty, and mouthfeel is more preferable.The sauce bag of instant noodles is to Chinese dietetic culture marrow
Profound understanding, is the modernization food industry product for being rich in innovation to each side style of cooking.China's instant noodles through more than 20 years send out
Exhibition, sauce bag research and development technology reaches its maturity, and production technology is also presented variation, and the processing technique of current sauce mainly has following two
Kind.
First is that directly-firing fries beans technique：Its principle stems from food and drink cooking method, and thermal source adopts natural gas, gas, bavin
Oil etc..It is mainly characterized by quick heating, and high temperature quick-fried generates distinctive product special flavour, but is limited by product special flavour and safety
Nearly all product outlet temperature is up to more than 100 DEG C.Collected according to experimental data and shown, after winter, season in spring two are off the pot Jing is needed
24hr is crossed, temperature within the barrel can just descend to 40-50 DEG C, and be merely able to drop to 60-70 DEG C in summer, two season of autumn temperature, these
Minimum response temperature requirement of the temperature obviously higher than 20-30 DEG C of Maillard reaction.Due to the natural cooling process time it is longer, temperature
Degree is also uncontrollable, so the reaction of period generation and local flavor are all unpredictable and precise controls.Many factors are received in addition
Restrict that its prouctiveness is low and automaticity is relatively low.Second is that interlayer cooking-pot type fries beans technique：At present overwhelming majority equipment is adopted
It is heat-conducting medium with steam, it is mainly characterized by, and capacity is big, equipment is heated evenly, heats up gentle, be adapted to stew type product, it is scarce
Point is that End Product characteristics are not strong, and fragrance is weak, and taste is flat.
In sum, conventional stir-fry beans technique has following defect：Can not effective control Maillard reaction process cause
Product special flavour is further aging, decline；Straight chaffy dish firepower control is improper to cause heating curve fluctuation larger, finished product local flavor shakiness
It is fixed；Steam-jacked kettle rises the sauce characteristic for producing not enough and taste is more flat；Cannot continuous production process, low production efficiency
Under.
【The content of the invention】
The technical problem to be solved in the present invention is to provide a kind of old altar sauerkraut instant noodles sauce packet and preparation method thereof, to solve
Certainly existing stir-fry beans technique can not effective control Maillard reaction process cause that product special flavour is further aging, decline；Straight chaffy dish
Firepower control is improper to cause that heating curve fluctuation is larger, and finished product local flavor is unstable；Steam-jacked kettle rises the sauce characteristic of production
Not enough and taste is more flat；Cannot continuous production process, the problems such as under low production efficiency.The method that the present invention is provided is from raw material
Proportioning is selected, the middle temperature in the quick-fried fragrant, stage casing of leading portion high temperature is reacted and back segment low temperature renders palatable, and four processes carry out finished product local flavor control, by side
The mellow and full coordination of sauce entirety local flavor obtained by method preparation, delicious in taste mellow, fragrance pleasure, overall acceptance is higher, and quality
Stable, generation efficiency is high.
In order to solve above technical problem, the present invention is employed the following technical solutions：
A kind of old altar sauerkraut instant noodles sauce packet, in units of weight portion, including following raw material：Oleum Brassicae campestriss 52-80 parts, mountain
Oleum Camelliae 10-20 parts, Fructus Piperiss 2-4 parts, Pericarpium Zanthoxyli 1-2 parts, chive 9-15 parts, star aniseed powder 2-4 parts, Herba Apii graveolentis 6-10 parts, Cortex cinnamomi japonici powder 3-5
Part, soy sauce 18-32 parts, Oleum sesami 8-12 parts, Fructus Momordicae 22-45 parts, Semen Vitis viniferae 12-16 parts, Semen Aesculi 10-14 parts, Helianthi
Floral disc 10-15 parts, Herba Dracocephali Rupestriss' 8-15 parts, Semen Litchi 6-12 parts, Rhizoma Chuanxiong 9-14 parts, Phacellanthus tubiflorus Sieb. et Zucc. 7-12 part, Folium Ilicis Cornutae 5-9 parts, north
Wind grass 4-6 parts, ginkgetin 2-4 parts, polyvinyl pyrilodone 0.6-1.2 parts, hydroxypropyl methyl cellulose potassium 0.3-0.6 parts,
Agar 0.4-0.8 parts, Dupont EEA2112AC compatilizer 0.8-1.2 parts, the 0.6-1 parts of food grade antioxidant 264, guar gum
0.6-1.2 parts, epoxidized soybean oil fatty acid 0.3-0.6 parts, vitamin 1.8-3 parts, -2 parts of amino acid/11, trace element 1-1.6
Part, dihydro jasmone 0.04-0.06 parts, ethyl perfume 0.02-0.04 parts, carvone 0.02-0.03 parts, methyl-furfuryl fumarate
0.6-0.9 parts, 51- guanosine monophosphate disodium 0.2-0.3 parts, guanyl potassium 0.1-0.2 parts, citric acid 4-6 parts.
Further, described vitamin is composed of the following components in units of weight portion：Vitamin A 0.8-1.2 parts,
Vitamin B10.6-1 parts, vitamin C 0.4-0.8 parts.
Further, described aminoacid is composed of the following components in units of weight portion：Phenylalanine 0.5-0.8 part,
Glutamic acid 0.3-0.7 parts, serine 0.2-0.5 parts.
Further, described trace element is composed of the following components in units of weight portion：Copper 0.05-0.1
Part, manganese element 0.05-0.1 parts, chromium 0.05-0.1 part, ferrum element 0.2-0.45 parts, zinc element 0.2-0.45 parts, selenium element
0.25-0.4 parts, I 0.2-0.4 parts.
The present invention also provides a kind of preparation method of old altar sauerkraut instant noodles sauce packet, comprises the following steps：
S1：It is 0.72- by steam valve adjustment steam pressure in Oleum Brassicae campestriss and Camellia oil input steam kettle, is opened
0.8MPa, is warming up to 132-140 DEG C, and mixture A is obtained
S2：Fructus Piperiss, Pericarpium Zanthoxyli, star aniseed powder, Cortex cinnamomi japonici powder are put in mixture A obtained in step S1 and is stir-fried, steam pressure
For 0.85-1MPa, 145-170 DEG C is warming up to, mixture B is obtained；
S3：Chive, Herba Apii graveolentis are put in mixture B obtained in step S2 and are stir-fried, steam pressure is 0.75-0.85MPa,
Adjustment temperature is 112-135 DEG C, and mixture C is obtained；
S4：Soy sauce is put in mixture C obtained in step S3 and is stir-fried, steam pressure is 0.72-0.76MPa, adjust
Temperature is 106-120 DEG C, and steam off valve after the 8-15min that stir-fries is obtained mixture D；
S5：Oleum sesami is put in mixture D obtained in step S4 and stirred, mixture E is obtained；
S6：By Fructus Momordicae, Semen Vitis viniferae, Semen Aesculi, floral disc of sunflower, Herba Dracocephali Rupestriss, Semen Litchi, Rhizoma Chuanxiong, Phacellanthus tubiflorus Sieb. et Zucc., Ilex cornuta Lindl.
Leaf, Leucas mollissima Wall. are dried and are pulverized and mixed, and add 250-400 part water, carry out extraction medicinal liquid, then filtering residue and are concentrated, and are obtained
Mixture F；
S7：By mixture F obtained in step S6, ginkgetin, polyvinyl pyrilodone, hydroxypropyl methyl cellulose potassium,
After agar, Dupont EEA2112AC compatilizers, food grade antioxidant 264, guar gum, the mixing of epoxidized soybean oil fatty acid,
Stir under microwave action, mixture G is obtained；
S8：Mixture E obtained in step S5 is squeezed in cooling tank, while opening the frozen water of cooling tank stirring and cooling tank
Blood circulation fast cooling, mixing speed is 20-40r/min, stirs 28-36min and thing E to be mixed temperature drops to 24-35
Mixture G obtained in rapid S7, vitamin, aminoacid, trace element, dihydro jasmone, ethyl perfume, carvone, richness are added after DEG C
Horse acid furfuryl alcohol methyl ester, 51- guanosine monophosphate disodium, guanyl potassium and citric acid, stir under microwave action, open automatic packaging machine bag
Dress, is obtained old altar sauerkraut instant noodles sauce packet.
Further, the time is stir-fried described in step S2 for 6-10min.
Further, the time is stir-fried described in step S3 for 20-25min.
Further, carry out extracting the condition of medicinal liquid described in step S6：Solid-liquid ratio is 1:10-15 (W/V), microwave power
For 150-180W, Extracting temperature is 86-92 DEG C, and extraction time is 1.6-2h.
Further, the condition of microwave action described in step S7：Microwave power is 140-160W, and temperature is 58-64 DEG C,
Speed of agitator is to stir 0.4-0.8h under 200-400r/min.
Further, the condition of microwave action described in step S8：Microwave power is 130-150W, and temperature is 20-35 DEG C,
Speed of agitator is to stir 20-30min under 100-200r/min.
The invention has the advantages that：
(1) method that the present invention is provided is selected from proportioning raw materials, the middle temperature in the quick-fried fragrant, stage casing of leading portion high temperature is reacted and back segment low temperature
The four processes that render palatable carry out finished product local flavor control, the mellow and full coordination of sauce entirety local flavor by obtained by prepared by method, alcohol delicious in taste
Thickness, fragrance pleasure, overall acceptance is higher, and stay in grade, generation efficiency are high；
(2) following health-care components are contained in the obtained sauce packet of the present invention, wherein Semen Litchi-dispersing the stagnated liver-QI for regulating the stomach, qi-regulating stops
Bitterly, Folium Ilicis Cornutae, floral disc of sunflower-clearing away heat and nourishing YIN, suppressing the hyperactive liver, kidney tonifying, Phacellanthus tubiflorus Sieb. et Zucc.-kidney invigorating and YANG supporting, removing toxic substances；It is abundant to perfect sauce
Health-care effect, meets demand of the modern to health food.
【Specific embodiment】
For ease of more fully understanding the present invention, it is illustrated by following examples, these embodiments belong to the present invention's
Protection domain, but do not limit the scope of the invention.
In embodiment, the old altar sauerkraut instant noodles sauce packet, in units of weight portion, including following raw material：Semen Allii Tuberosi
Oily 52-80 parts, Camellia oil 10-20 parts, Fructus Piperiss 2-4 parts, Pericarpium Zanthoxyli 1-2 parts, chive 9-15 parts, star aniseed powder 2-4 parts, Herba Apii graveolentis 6-10
Part, Cortex cinnamomi japonici powder 3-5 parts, soy sauce 18-32 parts, Oleum sesami 8-12 parts, Fructus Momordicae 22-45 parts, Semen Vitis viniferae 12-16 parts, Semen Aesculi 10-
14 parts, floral disc of sunflower 10-15 parts, Herba Dracocephali Rupestriss' 8-15 parts, Semen Litchi 6-12 parts, Rhizoma Chuanxiong 9-14 parts, Phacellanthus tubiflorus Sieb. et Zucc. 7-12 part, Ilex cornuta Lindl.
Leaf 5-9 parts, Leucas mollissima Wall. 4-6 parts, ginkgetin 2-4 parts, polyvinyl pyrilodone 0.6-1.2 parts, hydroxypropyl methyl cellulose potassium
0.3-0.6 parts, agar 0.4-0.8 parts, Dupont EEA2112AC compatilizer 0.8-1.2 parts, the 0.6- of food grade antioxidant 264
1 part, it is guar gum 0.6-1.2 parts, epoxidized soybean oil fatty acid 0.3-0.6 parts, vitamin 1.8-3 parts, -2 parts of amino acid/11, micro
Element 1-1.6 parts, dihydro jasmone 0.04-0.06 parts, ethyl perfume 0.02-0.04 parts, carvone 0.02-0.03 parts, fumaric acid
Furfuryl alcohol methyl ester 0.6-0.9 parts, 51- guanosine monophosphate disodium 0.2-0.3 parts, guanyl potassium 0.1-0.2 parts, citric acid 4-6 parts.
Described vitamin is composed of the following components in units of weight portion：Vitamin A 0.8-1.2 parts, vitamin B1
0.6-1 parts, vitamin C 0.4-0.8 parts.
Described aminoacid is composed of the following components in units of weight portion：Phenylalanine 0.5-0.8 part, glutamic acid
0.3-0.7 parts, serine 0.2-0.5 parts.
Described trace element is composed of the following components in units of weight portion：Copper 0.05-0.1 parts, manganese element
0.05-0.1 parts, chromium 0.05-0.1 part, ferrum element 0.2-0.45 parts, zinc element 0.2-0.45 parts, selenium element 0.25-0.4
Part, I 0.2-0.4 parts.
The preparation method of described old altar sauerkraut instant noodles sauce packet, comprises the following steps：
S1：It is 0.72- by steam valve adjustment steam pressure in Oleum Brassicae campestriss and Camellia oil input steam kettle, is opened
0.8MPa, is warming up to 132-140 DEG C, and mixture A is obtained
S2：Fructus Piperiss, Pericarpium Zanthoxyli, star aniseed powder, Cortex cinnamomi japonici powder are put in mixture A obtained in step S1 and is stir-fried, steam pressure
For 0.85-1MPa, 145-170 DEG C is warming up to, stir-fries the time for 6-10min, prepared mixture B；
S3：Chive, Herba Apii graveolentis are put in mixture B obtained in step S2 and are stir-fried, steam pressure is 0.75-0.85MPa,
Adjustment temperature is 112-135 DEG C, stir-fries the time for 20-25min, prepared mixture C；
S4：Soy sauce is put in mixture C obtained in step S3 and is stir-fried, steam pressure is 0.72-0.76MPa, adjust
Temperature is 106-120 DEG C, and steam off valve after the 8-15min that stir-fries is obtained mixture D；
S5：Oleum sesami is put in mixture D obtained in step S4 and stirred, mixture E is obtained；
S6：By Fructus Momordicae, Semen Vitis viniferae, Semen Aesculi, floral disc of sunflower, Herba Dracocephali Rupestriss, Semen Litchi, Rhizoma Chuanxiong, Phacellanthus tubiflorus Sieb. et Zucc., Ilex cornuta Lindl.
Leaf, Leucas mollissima Wall. are dried and are pulverized and mixed, and add 250-400 part water, are 1 in solid-liquid ratio:10-15 (W/V), microwave power is
150-180W, Extracting temperature is 86-92 DEG C, and extraction time is 1.6-2h, then filtering residue and is concentrated, and mixture F is obtained；
S7：By mixture F obtained in step S6, ginkgetin, polyvinyl pyrilodone, hydroxypropyl methyl cellulose potassium,
After agar, Dupont EEA2112AC compatilizers, food grade antioxidant 264, guar gum, the mixing of epoxidized soybean oil fatty acid,
Microwave power is 140-160W, and temperature is 58-64 DEG C, and speed of agitator is to stir 0.4-0.8h under 200-400r/min, is obtained mixed
Compound G；
S8：Mixture E obtained in step S5 is squeezed in cooling tank, while opening the frozen water of cooling tank stirring and cooling tank
Blood circulation fast cooling, mixing speed is 20-40r/min, stirs 28-36min and thing E to be mixed temperature drops to 24-35
Mixture G obtained in rapid S7, vitamin, aminoacid, trace element, dihydro jasmone, ethyl perfume, carvone, richness are added after DEG C
Horse acid furfuryl alcohol methyl ester, 51- guanosine monophosphate disodium, guanyl potassium and citric acid, are 130-150W in microwave power, and temperature is 20-35
DEG C, speed of agitator is that 20-30min is stirred under 100-200r/min, opens automatic packaging machine packaging, and old altar sauerkraut instant noodles are obtained
Sauce packet.
It is illustrated below by more specifically embodiment.
Embodiment 1
A kind of old altar sauerkraut instant noodles sauce packet, in units of weight portion, including following raw material：70 parts of Oleum Brassicae campestriss, Flos Camelliae Japonicae
15 parts of oil, 3 parts of Fructus Piperiss, 1 part of Pericarpium Zanthoxyli, 12 parts of chive, 3 parts of star aniseed powder, 8 parts of Herba Apii graveolentis, 4 parts of Cortex cinnamomi japonici powder, 25 parts of soy sauce, Oleum sesami 10
Part, 34 parts of Fructus Momordicae, 14 parts of Semen Vitis viniferae, 12 parts of Semen Aesculi, 13 parts of floral disc of sunflower, 12 parts of Herba Dracocephali Rupestriss, 9 parts of Semen Litchi, Rhizoma Chuanxiong
12 parts, 10 parts of Phacellanthus tubiflorus Sieb. et Zucc., 8 parts of Folium Ilicis Cornutae, 5 parts of Leucas mollissima Wall., 3 parts of ginkgetin, 1 part of polyvinyl pyrilodone, hydroxypropyl methyl
0.5 part of cellulose potassium, 0.6 part of agar, 1 part of Dupont EEA2112AC compatilizers, 264 0.8 parts of food grade antioxidant, Guar
0.9 part of glue, 0.5 part of epoxidized soybean oil fatty acid, 2.4 parts of vitamin, amino acid/11 .6 parts, 1.44 parts of trace element, dihydro jasmine
0.05 part of ketone, 0.03 part of ethyl perfume, 0.02 part of carvone, 0.8 part of methyl-furfuryl fumarate, 0.2 part of 51- guanosine monophosphate disodium, bird
0.1 part of thuja acid potassium, 5 parts of citric acid.
Described vitamin is composed of the following components in units of weight portion：1 part of vitamin A, vitamin B10.8 part,
0.6 part of vitamin C.
Described aminoacid is composed of the following components in units of weight portion：0.7 part of Phenylalanine, 0.5 part of glutamic acid,
0.4 part of serine.
Described trace element is composed of the following components in units of weight portion：0.08 part of copper, manganese element 0.08
Part, 0.08 part of chromium, 0.3 part of ferrum element, 0.3 part of zinc element, 0.3 part of selenium element, 0.3 part of I.
The preparation method of described old altar sauerkraut instant noodles sauce packet, comprises the following steps：
S1：It is 0.76MPa by steam valve adjustment steam pressure in Oleum Brassicae campestriss and Camellia oil input steam kettle, is opened, rises
Temperature is obtained mixture A to 138 DEG C
S2：Fructus Piperiss, Pericarpium Zanthoxyli, star aniseed powder, Cortex cinnamomi japonici powder are put in mixture A obtained in step S1 and is stir-fried, steam pressure
For 0.95MPa, 160 DEG C are warming up to, stir-fry the time for 6-10min, prepared mixture B；
S3：Chive, Herba Apii graveolentis are put in mixture B obtained in step S2 and is stir-fried, steam pressure is 0.8MPa, adjustment temperature
Spend for 125 DEG C, stir-fry the time for 22min, prepared mixture C；
S4：Soy sauce is put in mixture C obtained in step S3 and is stir-fried, steam pressure is 0.75MPa, adjustment temperature is
112 DEG C, steam off valve after the 12min that stir-fries is obtained mixture D；
S5：Oleum sesami is put in mixture D obtained in step S4 and stirred, mixture E is obtained；
S6：By Fructus Momordicae, Semen Vitis viniferae, Semen Aesculi, floral disc of sunflower, Herba Dracocephali Rupestriss, Semen Litchi, Rhizoma Chuanxiong, Phacellanthus tubiflorus Sieb. et Zucc., Ilex cornuta Lindl.
Leaf, Leucas mollissima Wall. are dried and are pulverized and mixed, and add 320 parts of water, are 1 in solid-liquid ratio:13 (W/V), microwave power is 170W, is carried
Temperature is taken for 88 DEG C, extraction time is 1.8h, then filtering residue and concentrated, mixture F is obtained；
S7：By mixture F obtained in step S6, ginkgetin, polyvinyl pyrilodone, hydroxypropyl methyl cellulose potassium,
After agar, Dupont EEA2112AC compatilizers, food grade antioxidant 264, guar gum, the mixing of epoxidized soybean oil fatty acid,
Microwave power is 150W, and temperature is 60 DEG C, and speed of agitator is to stir 0.6h under 300r/min, and mixture G is obtained；
S8：Mixture E obtained in step S5 is squeezed in cooling tank, while opening the frozen water of cooling tank stirring and cooling tank
Blood circulation fast cooling, mixing speed is 30r/min, stirs 32min and thing E to be mixed temperature drops are added suddenly to after 30 DEG C
Mixture G, vitamin, aminoacid, trace element, dihydro jasmone, ethyl perfume, carvone, fumaric acid furfuryl alcohol first obtained in S7
Ester, 51- guanosine monophosphate disodium, guanyl potassium and citric acid, are 140W in microwave power, and temperature is 28 DEG C, and speed of agitator is 150r/
25min is stirred under min, automatic packaging machine packaging is opened, old altar sauerkraut instant noodles sauce packet is obtained.
Embodiment 2
A kind of old altar sauerkraut instant noodles sauce packet, in units of weight portion, including following raw material：55 parts of Oleum Brassicae campestriss, Flos Camelliae Japonicae
12 parts of oil, 2 parts of Fructus Piperiss, 1 part of Pericarpium Zanthoxyli, 9 parts of chive, 2 parts of star aniseed powder, 6 parts of Herba Apii graveolentis, 3 parts of Cortex cinnamomi japonici powder, 18 parts of soy sauce, Oleum sesami 8
Part, 22 parts of Fructus Momordicae, 12 parts of Semen Vitis viniferae, 10 parts of Semen Aesculi, 10 parts of floral disc of sunflower, 8 parts of Herba Dracocephali Rupestriss, 6 parts of Semen Litchi, Rhizoma Chuanxiong 9
Part, 7 parts of Phacellanthus tubiflorus Sieb. et Zucc., 5 parts of Folium Ilicis Cornutae, 4 parts of Leucas mollissima Wall., 2 parts of ginkgetin, 0.6 part of polyvinyl pyrilodone, hydroxypropyl methyl are fine
Plain 0.3 part of the potassium of dimension, 0.4 part of agar, 0.8 part of Dupont EEA2112AC compatilizers, 264 0.6 parts of food grade antioxidant, Guar
0.6 part of glue, 0.3 part of epoxidized soybean oil fatty acid, 1.8 parts of vitamin, amino acid/11 part, 1 part of trace element, dihydro jasmone
0.04 part, fragrant 0.02 part ethyl, 0.02 part of carvone, 0.6 part of methyl-furfuryl fumarate, 0.2 part of 51- guanosine monophosphate disodium, guanosine
0.1 part of sour potassium, 4 parts of citric acid.
Described vitamin is composed of the following components in units of weight portion：0.8 part of vitamin A, vitamin B1 0.6
Part, 0.4 part of vitamin C.
Described aminoacid is composed of the following components in units of weight portion：0.5 part of Phenylalanine, 0.3 part of glutamic acid,
0.2 part of serine.
Described trace element is composed of the following components in units of weight portion：0.05 part of copper, manganese element 0.05
Part, 0.05 part of chromium, 0.25 part of ferrum element, 0.2 part of zinc element, 0.25 part of selenium element, 0.2 part of I.
The preparation method of described old altar sauerkraut instant noodles sauce packet, comprises the following steps：
S1：It is 0.72MPa by steam valve adjustment steam pressure in Oleum Brassicae campestriss and Camellia oil input steam kettle, is opened, rises
Temperature is obtained mixture A to 132 DEG C
S2：Fructus Piperiss, Pericarpium Zanthoxyli, star aniseed powder, Cortex cinnamomi japonici powder are put in mixture A obtained in step S1 and is stir-fried, steam pressure
For 0.85MPa, 1450 DEG C are warming up to, stir-fry the time for 10min, prepared mixture B；
S3：Chive, Herba Apii graveolentis are put in mixture B obtained in step S2 and is stir-fried, steam pressure is 0.75MPa, adjust
Temperature is 112 DEG C, stir-fries the time for 25min, prepared mixture C；
S4：Soy sauce is put in mixture C obtained in step S3 and is stir-fried, steam pressure is 0.72MPa, adjustment temperature is
106 DEG C, steam off valve after the 15min that stir-fries is obtained mixture D；
S5：Oleum sesami is put in mixture D obtained in step S4 and stirred, mixture E is obtained；
S6：By Fructus Momordicae, Semen Vitis viniferae, Semen Aesculi, floral disc of sunflower, Herba Dracocephali Rupestriss, Semen Litchi, Rhizoma Chuanxiong, Phacellanthus tubiflorus Sieb. et Zucc., Ilex cornuta Lindl.
Leaf, Leucas mollissima Wall. are dried and are pulverized and mixed, and add 2500 parts of water, are 1 in solid-liquid ratio:10 (W/V), microwave power is 150W,
Extracting temperature is 86 DEG C, and extraction time is 2h, then filtering residue and is concentrated, and mixture F is obtained；
S7：By mixture F obtained in step S6, ginkgetin, polyvinyl pyrilodone, hydroxypropyl methyl cellulose potassium,
After agar, Dupont EEA2112AC compatilizers, food grade antioxidant 264, guar gum, the mixing of epoxidized soybean oil fatty acid,
Microwave power is 140W, and temperature is 58 DEG C, and speed of agitator is to stir 0.8h under 200r/min, and mixture G is obtained；
S8：Mixture E obtained in step S5 is squeezed in cooling tank, while opening the frozen water of cooling tank stirring and cooling tank
Blood circulation fast cooling, mixing speed is 20r/min, stirs 28min and thing E to be mixed temperature drops are added suddenly to after 24 DEG C
Mixture G, vitamin, aminoacid, trace element, dihydro jasmone, ethyl perfume, carvone, fumaric acid furfuryl alcohol first obtained in S7
Ester, 51- guanosine monophosphate disodium, guanyl potassium and citric acid, are 130W in microwave power, and temperature is 20 DEG C, and speed of agitator is 100r/
30min is stirred under min, automatic packaging machine packaging is opened, old altar sauerkraut instant noodles sauce packet is obtained.
Embodiment 3
A kind of old altar sauerkraut instant noodles sauce packet, in units of weight portion, including following raw material：80 parts of Oleum Brassicae campestriss, Flos Camelliae Japonicae
20 parts of oil, 4 parts of Fructus Piperiss, 2 parts of Pericarpium Zanthoxyli, 15 parts of chive, 4 parts of star aniseed powder, 10 parts of Herba Apii graveolentis, 5 parts of Cortex cinnamomi japonici powder, 32 parts of soy sauce, Oleum sesami
12 parts, 45 parts of Fructus Momordicae, 16 parts of Semen Vitis viniferae, 14 parts of Semen Aesculi, 15 parts of floral disc of sunflower, 15 parts of Herba Dracocephali Rupestriss, 12 parts of Semen Litchi, river
14 parts of rhizome of chuanxiong, 12 parts of Phacellanthus tubiflorus Sieb. et Zucc., 9 parts of Folium Ilicis Cornutae, 6 parts of Leucas mollissima Wall., 4 parts of ginkgetin, 1.2 parts of polyvinyl pyrilodone, hydroxypropyl
0.6 part of methylcellulose potassium, 0.8 part of agar, 1.2 parts of Dupont EEA2112AC compatilizers, 264 1 parts of food grade antioxidant,
1.2 parts of guar gum, 0.6 part of epoxidized soybean oil fatty acid, 3 parts of vitamin, 2 parts of aminoacid, 1.6 parts of trace element, dihydro jasmine
0.06 part of ketone, 0.04 part of ethyl perfume, 0.03 part of carvone, 0.9 part of methyl-furfuryl fumarate, 0.3 part of 51- guanosine monophosphate disodium, bird
0.2 part of thuja acid potassium, 6 parts of citric acid.
Described vitamin is composed of the following components in units of weight portion：1.2 parts of vitamin A, vitamin B11 part,
0.8 part of vitamin C.
Described aminoacid is composed of the following components in units of weight portion：0.8 part of Phenylalanine, 0.7 part of glutamic acid,
0.5 part of serine.
Described trace element is composed of the following components in units of weight portion：0.1 part of copper, 0.1 part of manganese element,
0.1 part of chromium, 0.45 part of ferrum element, 0.45 part of zinc element, 0.4 part of selenium element, 0.4 part of I.
The preparation method of described old altar sauerkraut instant noodles sauce packet, comprises the following steps：
S1：It is 0.8MPa by steam valve adjustment steam pressure in Oleum Brassicae campestriss and Camellia oil input steam kettle, is opened, heats up
To 140 DEG C, mixture A is obtained
S2：Fructus Piperiss, Pericarpium Zanthoxyli, star aniseed powder, Cortex cinnamomi japonici powder are put in mixture A obtained in step S1 and is stir-fried, steam pressure
For 1MPa, 170 DEG C are warming up to, stir-fry the time for 6min, prepared mixture B；
S3：Chive, Herba Apii graveolentis are put in mixture B obtained in step S2 and is stir-fried, steam pressure is 0.85MPa, adjust
Temperature is 135 DEG C, stir-fries the time for 20min, prepared mixture C；
S4：Soy sauce is put in mixture C obtained in step S3 and is stir-fried, steam pressure is 0.76MPa, adjustment temperature is
120 DEG C, steam off valve after the 8min that stir-fries is obtained mixture D；
S5：Oleum sesami is put in mixture D obtained in step S4 and stirred, mixture E is obtained；
S6：By Fructus Momordicae, Semen Vitis viniferae, Semen Aesculi, floral disc of sunflower, Herba Dracocephali Rupestriss, Semen Litchi, Rhizoma Chuanxiong, Phacellanthus tubiflorus Sieb. et Zucc., Ilex cornuta Lindl.
Leaf, Leucas mollissima Wall. are dried and are pulverized and mixed, and add 400 parts of water, are 1 in solid-liquid ratio:15 (W/V), microwave power is 180W, is carried
Temperature is taken for 92 DEG C, extraction time is 1.6h, then filtering residue and concentrated, mixture F is obtained；
S7：By mixture F obtained in step S6, ginkgetin, polyvinyl pyrilodone, hydroxypropyl methyl cellulose potassium,
After agar, Dupont EEA2112AC compatilizers, food grade antioxidant 264, guar gum, the mixing of epoxidized soybean oil fatty acid,
Microwave power is 160W, and temperature is 64 DEG C, and speed of agitator is to stir 0.4h under 400r/min, and mixture G is obtained；
S8：Mixture E obtained in step S5 is squeezed in cooling tank, while opening the frozen water of cooling tank stirring and cooling tank
Blood circulation fast cooling, mixing speed is 40r/min, stirs 28min and thing E to be mixed temperature drops are added suddenly to after 35 DEG C
Mixture G, vitamin, aminoacid, trace element, dihydro jasmone, ethyl perfume, carvone, fumaric acid furfuryl alcohol first obtained in S7
Ester, 51- guanosine monophosphate disodium, guanyl potassium and citric acid, are 150W in microwave power, and temperature is 35 DEG C, and speed of agitator is 200r/
20min is stirred under min, automatic packaging machine packaging is opened, old altar sauerkraut instant noodles sauce packet is obtained.
Sensory evaluation：3 embodiment sauce sample 13g, and the old altar sauerkraut powder bag 7.4g that arranges in pairs or groups respectively, vegetables and fruits are weighed respectively
Bag 4.3g, instant noodles face body 85g.More than 95 DEG C hot water 500mL are added to brew 3min.Embodiment 1-3 is matched somebody with somebody by the people of professional 6
The instant noodles of system first carry out Wen Xiang, then judge soup stock and noodles and carry out taste overall merit, 9 points of best result, the bigger expression of score value
Overall taste is better, and evaluation score is respectively to judge the average mark of member, as a result as shown in the table.
As seen from the above table：Using sauce local flavor obtained in sauce raw material of the present invention in overall fragrance, flavour and full
It is good on degree.
Above content it cannot be assumed that the present invention be embodied as be confined to these explanation, for belonging to the present invention technology neck
For the those of ordinary skill in domain, without departing from the inventive concept of the premise, some simple deduction or replace can also be made,
The scope of patent protection that the present invention is determined by the claims submitted to should be all considered as belonging to.
Claims (10)
1. a kind of old altar sauerkraut instant noodles sauce packet, it is characterised in that：In units of weight portion, including following raw material：Oleum Brassicae campestriss
52-80 parts, Camellia oil 10-20 parts, Fructus Piperiss 2-4 parts, Pericarpium Zanthoxyli 1-2 parts, chive 9-15 parts, star aniseed powder 2-4 parts, Herba Apii graveolentis 6-10 parts,
Cortex cinnamomi japonici powder 3-5 parts, soy sauce 18-32 parts, Oleum sesami 8-12 parts, Fructus Momordicae 22-45 parts, Semen Vitis viniferae 12-16 parts, Semen Aesculi 10-14
Part, floral disc of sunflower 10-15 parts, Herba Dracocephali Rupestriss' 8-15 parts, Semen Litchi 6-12 parts, Rhizoma Chuanxiong 9-14 parts, Phacellanthus tubiflorus Sieb. et Zucc. 7-12 part, Folium Ilicis Cornutae
5-9 parts, Leucas mollissima Wall. 4-6 parts, ginkgetin 2-4 parts, polyvinyl pyrilodone 0.6-1.2 parts, hydroxypropyl methyl cellulose potassium
0.3-0.6 parts, agar 0.4-0.8 parts, Dupont EEA2112AC compatilizer 0.8-1.2 parts, food grade antioxidant 2640.6-1
Part, guar gum 0.6-1.2 parts, epoxidized soybean oil fatty acid 0.3-0.6 parts, vitamin 1.8-3 parts, -2 parts of amino acid/11, micro unit
Plain 1-1.6 parts, dihydro jasmone 0.04-0.06 parts, ethyl perfume 0.02-0.04 parts, carvone 0.02-0.03 parts, fumaric acid bran
Alcohol methyl ester 0.6-0.9 parts, 51- guanosine monophosphate disodium 0.2-0.3 parts, guanyl potassium 0.1-0.2 parts, citric acid 4-6 parts.
2. old altar sauerkraut instant noodles sauce packet according to claim 1, it is characterised in that described vitamin is with weight portion
It is composed of the following components for unit：Vitamin A 0.8-1.2 parts, vitamin B10.6-1 parts, vitamin C 0.4-0.8 parts.
3. old altar sauerkraut instant noodles sauce packet according to claim 1, it is characterised in that described aminoacid is with weight portion
It is composed of the following components for unit：Phenylalanine 0.5-0.8 part, glutamic acid 0.3-0.7 parts, serine 0.2-0.5 parts.
4. old altar sauerkraut instant noodles sauce packet according to claim 1, it is characterised in that described trace element is with weight
Part is unit, composed of the following components：Copper 0.05-0.1 parts, manganese element 0.05-0.1 parts, chromium 0.05-0.1 part, ferrum
Element 0.2-0.45 parts, zinc element 0.2-0.45 parts, selenium element 0.25-0.4 part, I 0.2-0.4 parts.
5. the preparation method of the old altar sauerkraut instant noodles sauce packet according to any one of claim 1-4, it is characterised in that bag
Include following steps：
S1：It is 0.72-0.8MPa by steam valve adjustment steam pressure in Oleum Brassicae campestriss and Camellia oil input steam kettle, is opened, rises
Temperature is obtained mixture A to 132-140 DEG C
S2：Fructus Piperiss, Pericarpium Zanthoxyli, star aniseed powder, Cortex cinnamomi japonici powder are put in mixture A obtained in step S1 and is stir-fried, steam pressure is
0.85-1MPa, is warming up to 145-170 DEG C, and mixture B is obtained；
S3：Chive, Herba Apii graveolentis are put in mixture B obtained in step S2 and is stir-fried, steam pressure is 0.75-0.85MPa, adjust
Temperature is 112-135 DEG C, and mixture C is obtained；
S4：Soy sauce is put in mixture C obtained in step S3 and is stir-fried, steam pressure is 0.72-0.76MPa, adjust temperature
For 106-120 DEG C, steam off valve after the 8-15min that stir-fries is obtained mixture D；
S5：Oleum sesami is put in mixture D obtained in step S4 and stirred, mixture E is obtained；
S6：By Fructus Momordicae, Semen Vitis viniferae, Semen Aesculi, floral disc of sunflower, Herba Dracocephali Rupestriss, Semen Litchi, Rhizoma Chuanxiong, Phacellanthus tubiflorus Sieb. et Zucc., Folium Ilicis Cornutae, north
Wind grass is dried and is pulverized and mixed, and adds 250-400 part water, carries out extraction medicinal liquid, then filtering residue and is concentrated, and mixture is obtained
F；
S7：By mixture F obtained in step S6, ginkgetin, polyvinyl pyrilodone, hydroxypropyl methyl cellulose potassium, agar,
After Dupont EEA2112AC compatilizers, food grade antioxidant 264, guar gum, the mixing of epoxidized soybean oil fatty acid, in microwave
The lower stirring of effect, is obtained mixture G；
S8：Mixture E obtained in step S5 is squeezed in cooling tank, while opening the ice water circulation of cooling tank stirring and cooling tank
System fast cooling, mixing speed is 20-40r/min, stirs 28-36min and thing E to be mixed temperature drops are to after 24-35 DEG C
Add mixture G obtained in rapid S7, vitamin, aminoacid, trace element, dihydro jasmone, ethyl perfume, carvone, fumaric acid
Furfuryl alcohol methyl ester, 51- guanosine monophosphate disodium, guanyl potassium and citric acid, stir under microwave action, open automatic packaging machine packaging,
Old altar sauerkraut instant noodles sauce packet is obtained.
6. the preparation method of old altar sauerkraut instant noodles sauce packet according to claim 5, it is characterised in that institute in step S2
The time of stir-frying is stated for 6-10min.
7. the preparation method of old altar sauerkraut instant noodles sauce packet according to claim 5, it is characterised in that institute in step S3
The time of stir-frying is stated for 20-25min.
8. the preparation method of old altar sauerkraut instant noodles sauce packet according to claim 5, it is characterised in that institute in step S6
State the condition for carrying out extracting medicinal liquid：Solid-liquid ratio is 1:10-15 (W/V), microwave power is 150-180W, and Extracting temperature is 86-92
DEG C, extraction time is 1.6-2h.
9. the preparation method of old altar sauerkraut instant noodles sauce packet according to claim 5, it is characterised in that institute in step S7
State the condition of microwave action：Microwave power is 140-160W, and temperature is 58-64 DEG C, and speed of agitator is to stir under 200-400r/min
Mix 0.4-0.8h.
10. the preparation method of old altar sauerkraut instant noodles sauce packet according to claim 5, it is characterised in that in step S8
The condition of the microwave action：Microwave power is 130-150W, and temperature is 20-35 DEG C, and speed of agitator is under 100-200r/min
Stirring 20-30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710071789.3A CN106666672A (en) | 2017-02-09 | 2017-02-09 | Sauce bag of pickled vegetable instant noodles and making method of sauce bag |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710071789.3A CN106666672A (en) | 2017-02-09 | 2017-02-09 | Sauce bag of pickled vegetable instant noodles and making method of sauce bag |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106666672A true CN106666672A (en) | 2017-05-17 |
Family
ID=58860428
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710071789.3A Pending CN106666672A (en) | 2017-02-09 | 2017-02-09 | Sauce bag of pickled vegetable instant noodles and making method of sauce bag |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106666672A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965259A (en) * | 2017-12-28 | 2019-07-05 | 安徽猛牛食品有限公司 | A kind of spicy beef instant noodle sauce and preparation method thereof |
| CN109965258A (en) * | 2017-12-28 | 2019-07-05 | 安徽猛牛食品有限公司 | A kind of diced chicken taste instant noodles sauce packet and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101258921A (en) * | 2008-04-21 | 2008-09-10 | 河南省正龙食品有限公司 | Instant noodles seasoning sauce material |
| CN102845727A (en) * | 2012-09-11 | 2013-01-02 | 四川玖玖爱食品有限公司 | Mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof |
| CN102860492A (en) * | 2012-09-11 | 2013-01-09 | 四川玖玖爱食品有限公司 | Beef seasoning packet applicable to non-fried miscellaneous-grain instant noodles and production method thereof |
| CN103919095A (en) * | 2014-04-29 | 2014-07-16 | 统一企业(中国)投资有限公司昆山研究开发中心 | Seasoning packet for instant noodle with pickled Chinese cabbage in chilli oil and preparation method thereof |
| CN103947996A (en) * | 2014-04-29 | 2014-07-30 | 统一企业(中国)投资有限公司昆山研究开发中心 | Wet fermentation pickled Chinese cabbage seasoning packet capable of being preserved at room temperature for instant noodles and production method thereof |
| CN104161256A (en) * | 2014-04-29 | 2014-11-26 | 统一企业(中国)投资有限公司昆山研究开发中心 | Sauce bag for braised beef instant noodles and continuous multi-stage frying process thereof |
| CN106359821A (en) * | 2016-11-08 | 2017-02-01 | 许春玲 | Ginger candy and preparation method thereof |
-
2017
- 2017-02-09 CN CN201710071789.3A patent/CN106666672A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101258921A (en) * | 2008-04-21 | 2008-09-10 | 河南省正龙食品有限公司 | Instant noodles seasoning sauce material |
| CN102845727A (en) * | 2012-09-11 | 2013-01-02 | 四川玖玖爱食品有限公司 | Mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof |
| CN102860492A (en) * | 2012-09-11 | 2013-01-09 | 四川玖玖爱食品有限公司 | Beef seasoning packet applicable to non-fried miscellaneous-grain instant noodles and production method thereof |
| CN103919095A (en) * | 2014-04-29 | 2014-07-16 | 统一企业(中国)投资有限公司昆山研究开发中心 | Seasoning packet for instant noodle with pickled Chinese cabbage in chilli oil and preparation method thereof |
| CN103947996A (en) * | 2014-04-29 | 2014-07-30 | 统一企业(中国)投资有限公司昆山研究开发中心 | Wet fermentation pickled Chinese cabbage seasoning packet capable of being preserved at room temperature for instant noodles and production method thereof |
| CN104161256A (en) * | 2014-04-29 | 2014-11-26 | 统一企业(中国)投资有限公司昆山研究开发中心 | Sauce bag for braised beef instant noodles and continuous multi-stage frying process thereof |
| CN106359821A (en) * | 2016-11-08 | 2017-02-01 | 许春玲 | Ginger candy and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965259A (en) * | 2017-12-28 | 2019-07-05 | 安徽猛牛食品有限公司 | A kind of spicy beef instant noodle sauce and preparation method thereof |
| CN109965258A (en) * | 2017-12-28 | 2019-07-05 | 安徽猛牛食品有限公司 | A kind of diced chicken taste instant noodles sauce packet and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103642583B (en) | A kind of natural fragrance of osmanthus tea-seed oil and preparation method thereof | |
| CN105433342A (en) | Seasoning packet and production method thereof | |
| CN101095502A (en) | Beef sauce and the method of preparing the same | |
| CN1843190A (en) | Chafing dish fragrant and peppery bottom material and its production process | |
| CN101623080B (en) | Wild garlic bamboo shoot filament | |
| CN103829218A (en) | Formula of cool and refreshing hotpot condiment and preparation method thereof | |
| CN101099558A (en) | Immediate cinder-free thirteen spices quelite product and preparing method | |
| CN108142582A (en) | A kind of chafing dish butter and preparation method thereof | |
| CN106901310A (en) | A kind of spicy beef instant noodle sauce packet and preparation method thereof | |
| CN106666672A (en) | Sauce bag of pickled vegetable instant noodles and making method of sauce bag | |
| CN107027899A (en) | A kind of capsicum lemon oil, caramel lemon fish and preparation method thereof | |
| CN1161027C (en) | Health-care flavouring soybean oil | |
| CN109548889A (en) | One grows tea dry and halogen oil production method | |
| CN108125196A (en) | Greasy serious flavoring food of a kind of heat-clearing solution and preparation method thereof | |
| CN106942694A (en) | A kind of diced chicken taste instant noodles sauce packet and preparation method thereof | |
| KR101539897B1 (en) | Soy sauce and the manufacture Method | |
| CN107950981A (en) | A kind of health the Fish with Chinese Sauerkraut condiment | |
| CN109170787A (en) | A kind of oil plant separation chafing dish bottom flavorings and its preparation process | |
| CN106954834A (en) | A kind of chop with green onion instant noodle sauce packet and preparation method thereof | |
| CN113951490A (en) | Hotpot condiment and preparation method thereof | |
| CN106901309A (en) | A kind of spicy chop instant noodles sauce packet and preparation method thereof | |
| CN106307404A (en) | Eel seasoning marinade and manufacture method thereof | |
| CN1181757C (en) | Pot-stewing powder and method for marinating caishidried bean curd using same | |
| CN105831652A (en) | Multi-flavored radix puerariae food and production method thereof | |
| CN1080539C (en) | Hot paste of chicken juice and fresh mushroom. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170517 |
|
| RJ01 | Rejection of invention patent application after publication |