CN1085504C

CN1085504C - Nutrient condiments

Info

Publication number: CN1085504C
Application number: CN99116317A
Authority: CN
Inventors: 喻宝刚
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-01-14
Filing date: 1999-01-14
Publication date: 2002-05-29
Anticipated expiration: 2019-01-14
Also published as: CN1226398A

Abstract

The present invention relates to a nutrient condiment eaten by people. The present invention is characterized in that peanut slurry with easy solubility is used as a main raw material, and soybean, celery, sesame oil, dry vegetable, etc. is matched to be processed and reasonably compounded. Thus, the existing phenomenon of the separation precipitation of instant noodles, water and a condiment is prevented, and the requirement for people who dislikes eating animal food but requires a high nutrient vegetable protein is met. Compared with the prior art, the present invention has the high nutrient vegetable protein, good mouth feel adaptation and the obvious and positive effect that porridge-shaped instant noodles can be prepared after the nutrient condiment is mixed with the boiled water of 100 DEG C to more than 0 DEG C and instant noodles.

Description

A kind of nutrient condiments

The present invention relates to a kind of nutrient condiments that people eat.

At present the flavoring that adopts of people's instant face is to be the flavoring of composition with the spice, wherein have contain animal protein beef type or the chicken extract type.These flavorings can not satisfy the elderly and dislike having a meat diet and eat and needs high-vegetable-plant nutrition people's requirement, these flavorings in edible process and instant noodles together with poach or with the phenomenon that all presents instant noodles and flavoring precipitation separation in water after warm, the cold water soaking and stirring, can't reach the congee shape noodles as the powder slurry noodles of making in the kitchen of folk tradition formula, palatability is poor.

The object of the present invention is to provide a kind of high nutrient plant albumen, good palatability and instant noodles together with poach or with temperature, can make the nutrient condiments of congee shape instant noodles after the cold water soaking and stirring.

Technical program of the present invention lies in having easy deliquescent peanut paste is raw material, is furnished with soya bean, celery, sesame oil, dry vegetalbe, the flavoring of spice through being processed into, this nutrient condiments makes be soaked in water 2.0 to 3.0 parts in dry peanut rice of (measurement unit is a weight portion): a. by following method, soak 0.2 to 1.0 part of dried raw soya bean, 0.6 to 1.5 part in dry vegetalbe, b. water gives boiling and cleans 4 to 5 fens clock times of soaked soya bean, then with give boil soya bean water to cleaning, bright living celery after the segment gives for 3.0 to 10.0 parts and boiling, boil the back cooling, squeeze, extrude Celery Juice, utilize this to give the water that boils soya bean and celery again and the Celery Juice of extruding decocts spice, at last, grind the shelled peanut that soaks after cleaning with this spice soup juice of enduring through behind the natural cold filtration, draw peanut paste, c. will give well-done soya bean dries, the dry vegetalbe that soaks after cleaning is dried, and d. is with the above-mentioned peanut paste that draws, the soya bean that dries, celery after the squeezing and dry after dried Lay add sesame oil again and carry out mixing and stirring for 0.2 to 1.0 part and make.

Flavoring of the present invention is owing to contain the good peanut paste of dissolubility, so with instant noodles together with poach or with the temperature, can make congee shape instant noodles after the cold water soaking and stirring, solved the phenomenon of instant noodles and flavoring precipitation separation in water of present existence, the peanut paste that contains high nutrient plant albumen in the nutrient condiments of the present invention, soya bean, contain the dry vegetalbe that the human body stomach is had cleaning " rubbish " effect again, add celery, sesame oil and spice preparation, compare with known technology, the present invention not only has high nutrient plant albumen, good palatability, and and instant noodles together with poach or with warm, can make congee shape aspect noodles after the cold water soaking and stirring.

Embodiments of the invention: the first step, select 1.0 kilograms of 3.0 kilograms of the dried raw shelled peanuts of high-quality, 0.5 kilogram of dried raw soya bean, 5.0 kilograms of bright living celeries, dry vegetalbe (as, 1.0 kilograms of dried gingili leafs); In second step, above-mentioned dry peanut rice, dried raw soya bean, dried gingili leaf are soaked in water; The 3rd step, water gives and boils 4 fens clock times of soaked soya bean, then with give the water that boils soya bean to clean, bright living celery after the segment gives and boiling, and boils the back cooling, squeeze, extrude Celery Juice, utilize this to give the water that boils soya bean and celery again and the Celery Juice of extruding decocts spice, this spice comprises green onion, ginger, fennel, Chinese prickly ash, capsicum, and is last, grind the shelled peanut that soaks after cleaning with this spice soup juice of enduring, draw peanut paste through behind the natural cold filtration; The 4th step, will give well-done soya bean and dry, the dried gingili leaf that soaks after cleaning is dried; The 5th step added 0.6 kilogram of sesame oil again with the gingili leaf of celery after the soya bean of the above-mentioned peanut paste that draws, drying, the squeezing and drying and an amount of salt mixes, and stirred, and made nutrient condiments of the present invention; The 6th step, the pack of weighing, vacuum seal, high temperature high pressure sterilizing is promptly made one bag one bag nutrient condiments.In edible process bagged seasoning opened and instant noodles are put together and use water boil, perhaps put together with instant noodles and soak with temperature, cold water, what can both be made into traditional type after the stirring starches the congee shape noodles of noodles as the powder of making in the kitchen.

So-called dry vegetalbe is meant by giving and boils, and cooling is removed the dish of moisture content after cool the solarization, or passes through the dish of press dewatering, drying and dewatering, vacuum dehydration, and its kind has gingili leaf, cured dish, potherb mustard, rape, fresh kidney beans, eggplant, day lily.These dishes by cold shine dehydration or above-mentioned beyond the method dehydration after can not go rotten, can keep the due nutrition of fresh vegetable itself.

Claims

1. nutrient condiments, it is characterized in that described nutrient condiments makes be soaked in water 2.0 to 3.0 parts in dry peanut rice of (measurement unit is a weight portion): a. by following method, soak 0.2 to 1.0 part of dried raw soya bean, 0.6 to 1.5 part in dry vegetalbe, b. water gives boiling and cleans 4 to 5 fens clock times of soaked soya bean, then with give boil soya bean water to cleaning, bright living celery after the segment gives for 3.0 to 10.0 parts and boiling, boil the back cooling, squeeze, extrude Celery Juice, the celery Lay juice that utilizes this to give the water that boils soya bean and celery again and extrude decocts spice, at last, grind the shelled peanut that soaks after cleaning with this spice soup juice of enduring through behind the natural cold filtration, draw peanut paste, c. will give well-done soya bean dries, the dry vegetalbe that soaks after cleaning is dried, and d. is with the above-mentioned peanut paste that draws, the soya bean that dries, dry vegetalbe after celery after the squeezing and the drying adds 0.2 to 1.0 part of mixing and stirring of sesame oil again and makes.