CN111758948A - Abalone and chicken soup sauce packet and preparation method thereof - Google Patents
Abalone and chicken soup sauce packet and preparation method thereof Download PDFInfo
- Publication number
- CN111758948A CN111758948A CN202010819883.4A CN202010819883A CN111758948A CN 111758948 A CN111758948 A CN 111758948A CN 202010819883 A CN202010819883 A CN 202010819883A CN 111758948 A CN111758948 A CN 111758948A
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- parts
- chicken
- abalone
- oil
- stirring
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 45
- 235000015067 sauces Nutrition 0.000 title claims abstract description 38
- 235000014347 soups Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 20
- 238000010438 heat treatment Methods 0.000 claims abstract description 18
- 241000237502 Ostreidae Species 0.000 claims abstract description 17
- 235000020636 oyster Nutrition 0.000 claims abstract description 17
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 14
- 235000008397 ginger Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 239000003921 oil Substances 0.000 claims abstract description 13
- 235000019198 oils Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 239000006071 cream Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 230000000249 desinfective effect Effects 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 244000291564 Allium cepa Species 0.000 claims abstract 6
- 241000234314 Zingiber Species 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 7
- 241000722363 Piper Species 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 235000019482 Palm oil Nutrition 0.000 claims description 4
- 239000002540 palm oil Substances 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 239000001511 capsicum annuum Substances 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 238000002844 melting Methods 0.000 claims description 2
- 230000008018 melting Effects 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 8
- 235000008446 instant noodles Nutrition 0.000 description 6
- 230000006872 improvement Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The abalone chicken soup sauce packet comprises the following raw materials in parts by weight: 60-120 parts of vegetable oil, 21-45 parts of chicken oil, 8-20 parts of onion, 5-11 parts of ginger, 5-10 parts of salt, 13-25 parts of monosodium glutamate, 21-45 parts of oyster sauce, 11-30 parts of abalone paste, 9-20 parts of chicken paste, 9-25 parts of water and 0.3-0.8 part of concentrated feed, wherein the raw materials are as follows: putting the vegetable oil, the chicken oil, the onion, the ginger, the salt, the monosodium glutamate, the oyster sauce, the abalone cream, the chicken cream, the water and the pepper powder into a stirrer and stirring to obtain a mixture; heating and raising the temperature, and continuously stirring in the heating process; after stirring, cooling to a set temperature; then sterilizing and disinfecting; subpackaging and packaging, and filling according to the weight of 8-12g per bag to finish the preparation. The invention has delicious taste and certain nutrition, and improves the taste.
Description
Technical Field
The invention belongs to the technical field of food ingredients, and particularly relates to an abalone chicken soup sauce bag for seasoning foods such as instant noodles, flour noodles and the like and a preparation method thereof.
Background
Instant noodles are a very convenient food. China has more than half of the world production capacity. Since the beginning of the appearance of instant noodles, the instant noodles are popular with consumers due to novel product form, low price, convenient eating and diversified taste. However, in recent years, with the improvement of living standard of people, people have higher and higher requirements on instant noodles, and seasonings with different tastes are required to be matched with the instant noodles. The conventional convenient sauce bag has monotonous taste and limited nutrient components, and is difficult to meet the requirements of various users.
Disclosure of Invention
The invention aims to solve the technical problem of providing an abalone and chicken soup sauce packet and a preparation method thereof.
In order to solve the technical problems, the invention adopts the following technical scheme:
the abalone chicken soup sauce packet comprises the following raw materials in parts by weight:
60-120 parts of vegetable oil, 21-45 parts of chicken oil, 8-20 parts of onion, 5-11 parts of ginger, 5-10 parts of salt, 13-25 parts of monosodium glutamate, 21-45 parts of oyster sauce, 11-30 parts of abalone cream, 9-20 parts of chicken cream, 9-25 parts of water and 0.3-0.8 part of concentrated feed.
The fine material is pepper powder.
The oyster sauce is a Haitian oyster sauce.
The vegetable oil is palm oil.
The material comprises the following raw materials in parts by weight:
100 parts of vegetable oil, 35 parts of chicken oil, 15 parts of onion, 7 parts of ginger, 7 parts of salt, 20 parts of monosodium glutamate, 30 parts of oyster sauce, 20 parts of abalone paste, 15 parts of chicken paste, 17 parts of water and 0.5 part of concentrated feed.
A preparation method of the abalone chicken soup sauce packet is characterized by comprising the following steps:
the method comprises the following steps: putting the vegetable oil, the chicken oil, the onion, the ginger, the salt, the monosodium glutamate, the oyster sauce, the abalone cream, the chicken cream, the water and the pepper powder into a stirrer and stirring to obtain a mixture;
heating and raising the temperature, and continuously stirring in the heating process;
after stirring, cooling to a set temperature;
then sterilizing and disinfecting;
subpackaging and packaging, and filling according to the weight of 8-12g per bag to finish the preparation.
Firstly, mixing and heating vegetable oil and chicken oil to 100-130 ℃, chopping onion and ginger and adding the chopped onion and ginger and pepper powder together, keeping the temperature and continuously stirring for 2-3 minutes, and filtering to remove block and particle matters to obtain a primary material;
mixing and heating the salt, the monosodium glutamate, the oyster sauce, the abalone paste, the chicken paste and the water, fully melting, adding the treated primary materials, uniformly mixing, and stirring.
The cooling is natural cooling or wind cooling.
The abalone-chicken soup sauce packet prepared by the invention has the delicate flavors of abalone and chicken soup, improves the nutrition degree of the sauce, and has better taste.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments in order to further understand the features and technical means of the invention and achieve specific objects and functions.
Example one
A preparation method of the abalone chicken soup sauce packet comprises the following steps:
the method comprises the following steps: 60 parts of palm oil, 21 parts of chicken oil, 8 parts of onion, 5 parts of ginger, 5 parts of salt, 13 parts of monosodium glutamate, 21 parts of seaday oyster sauce, 11 parts of abalone paste, 9 parts of chicken paste, 9 parts of water and 0.3 part of paprika powder are put into a stirrer and stirred together to obtain a mixture.
Heating to raise temperature, and stirring continuously during heating process, usually heating to 80-100 deg.C to make the raw materials completely mixed.
After stirring, cooling to a set temperature, generally normal temperature, about 25 ℃.
Then the infrared sterilization and disinfection can be performed.
Subpackaging and packaging, and filling according to the weight of 10g per bag to finish the preparation.
Example two
A preparation method of the abalone chicken soup sauce packet comprises the following steps:
the method comprises the following steps: 100 parts of palm oil, 35 parts of chicken oil, 15 parts of onion, 7 parts of ginger, 7 parts of salt, 20 parts of monosodium glutamate, 30 parts of sea oyster sauce, 20 parts of abalone paste, 15 parts of chicken paste, 17 parts of water and 0.5 part of pepper powder are put into a stirrer to be stirred to obtain a mixture.
Heating to raise temperature, and stirring continuously during heating process, usually heating to 80-100 deg.C to make the raw materials completely mixed.
After stirring, cooling to a set temperature, generally normal temperature, about 25 ℃.
Then the infrared sterilization and disinfection can be performed.
Subpackaging and packaging, and filling according to the weight of 10g per bag to finish the preparation.
EXAMPLE III
A preparation method of the abalone chicken soup sauce packet comprises the following steps:
the method comprises the following steps: 120 parts of vegetable oil, 45 parts of chicken oil, 20 parts of onion, 11 parts of ginger, 10 parts of salt, 25 parts of monosodium glutamate, 45 parts of oyster sauce, 30 parts of abalone paste, 20 parts of chicken paste, 9-25 parts of water and 0.8 part of concentrate are put into a stirrer to be stirred together to obtain a mixture.
Heating to raise temperature, and stirring continuously during heating process, usually heating to 80-100 deg.C to make the raw materials completely mixed.
After stirring, cooling to a set temperature, generally normal temperature, about 25 ℃.
Then the infrared sterilization and disinfection can be performed.
Subpackaging and packaging, and filling according to the weight of 10g per bag to finish the preparation.
The packaging is carried out in vacuum, so that the preservation time is ensured.
During testing, namely packaging a bag of 10g, disassembling and putting into 500ml of boiling water, stirring uniformly, and testing the taste to meet the set requirement, so that the product is qualified.
Although the present invention has been described in detail with reference to the embodiments, it will be apparent to those skilled in the art that modifications, equivalents, improvements, and the like can be made in the technical solutions of the foregoing embodiments or in some of the technical features of the foregoing embodiments, but those modifications, equivalents, improvements, and the like are all within the spirit and principle of the present invention.
Claims (8)
1. The abalone chicken soup sauce packet is characterized by comprising the following raw materials in parts by weight:
60-120 parts of vegetable oil, 21-45 parts of chicken oil, 8-20 parts of onion, 5-11 parts of ginger, 5-10 parts of salt, 13-25 parts of monosodium glutamate, 21-45 parts of oyster sauce, 11-30 parts of abalone cream, 9-20 parts of chicken cream, 9-25 parts of water and 0.3-0.8 part of concentrated feed.
2. The abalone chicken soup sauce packet of claim 1, wherein the concentrate is paprika.
3. The abalone chicken soup sauce packet of claim 2, wherein the oyster sauce is a Haitian oyster sauce.
4. The paua chicken soup sauce packet of claim 3 wherein the vegetable oil is palm oil.
5. The abalone chicken soup sauce packet according to claim 4, characterized by comprising the following raw materials in parts by weight:
100 parts of vegetable oil, 35 parts of chicken oil, 15 parts of onion, 7 parts of ginger, 7 parts of salt, 20 parts of monosodium glutamate, 30 parts of oyster sauce, 20 parts of abalone paste, 15 parts of chicken paste, 17 parts of water and 0.5 part of concentrated feed.
6. A preparation method of the abalone chicken soup sauce packet is characterized by comprising the following steps:
the method comprises the following steps: putting the vegetable oil, the chicken oil, the onion, the ginger, the salt, the monosodium glutamate, the oyster sauce, the abalone cream, the chicken cream, the water and the pepper powder into a stirrer and stirring to obtain a mixture;
heating and raising the temperature, and continuously stirring in the heating process;
after stirring, cooling to a set temperature;
then sterilizing and disinfecting;
subpackaging and packaging, and filling according to the weight of 8-12g per bag to finish the preparation.
7. The method for preparing the abalone chicken soup sauce packet according to claim 6, wherein the vegetable oil and chicken oil are mixed and heated to 100 ℃ and 130 ℃, the onion and ginger are chopped and added together with the pepper powder, the temperature is kept and the stirring is continued for 2-3 minutes, and the block and particle matter is filtered and removed to obtain the primary material;
mixing and heating the salt, the monosodium glutamate, the oyster sauce, the abalone paste, the chicken paste and the water, fully melting, adding the treated primary materials, uniformly mixing, and stirring.
8. A method of preparing an abalone chicken soup sauce packet according to claim 6 characterised in that the cooling is natural cooling or air cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010819883.4A CN111758948A (en) | 2020-08-14 | 2020-08-14 | Abalone and chicken soup sauce packet and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010819883.4A CN111758948A (en) | 2020-08-14 | 2020-08-14 | Abalone and chicken soup sauce packet and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111758948A true CN111758948A (en) | 2020-10-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010819883.4A Pending CN111758948A (en) | 2020-08-14 | 2020-08-14 | Abalone and chicken soup sauce packet and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN111758948A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112790368A (en) * | 2021-01-13 | 2021-05-14 | 百珍堂生物科技(浙江)有限公司 | Compound abalone sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845703A (en) * | 2012-09-11 | 2013-01-02 | 四川玖玖爱食品有限公司 | Double-pepper seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof |
| CN109329855A (en) * | 2018-11-23 | 2019-02-15 | 安徽竞赛食品有限公司 | A kind of seafood chicken essence seasoning and preparation method thereof |
| CN109770318A (en) * | 2019-03-14 | 2019-05-21 | 广东春晓食品有限公司 | A kind of instant noodles and its preparation process of chicken soup taste |
-
2020
- 2020-08-14 CN CN202010819883.4A patent/CN111758948A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845703A (en) * | 2012-09-11 | 2013-01-02 | 四川玖玖爱食品有限公司 | Double-pepper seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof |
| CN109329855A (en) * | 2018-11-23 | 2019-02-15 | 安徽竞赛食品有限公司 | A kind of seafood chicken essence seasoning and preparation method thereof |
| CN109770318A (en) * | 2019-03-14 | 2019-05-21 | 广东春晓食品有限公司 | A kind of instant noodles and its preparation process of chicken soup taste |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112790368A (en) * | 2021-01-13 | 2021-05-14 | 百珍堂生物科技(浙江)有限公司 | Compound abalone sauce and preparation method thereof |
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Application publication date: 20201013 |