primary raw materials

Meat, aquatic products, vegetables, fillers, seasonings (essence), oils and fats, etc.

condiment

There are mainly sweeteners, umami flavors, salty flavors and spices.

Salty seasonings

Salt should be refined salt, because the content of NaCl should be above 95%.

Fresh material

Monosodium glutamate (L- monosodium glutamate), yeast extract, meat extract, etc.

benefit

Sucrose and glucose.

perfume

Pepper, ginger, pepper, garlic, onion, cardamom, fennel, turnip, etc.

Seasoning grease

It is made of lard, peanut oil, butter and vegetable oil.

Formula and technology of braised beef instant noodle seasoning package

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First, braised beef sauce set meal

1, recipe for making sauce package

40kg of palm oil, 0/0kg of butter/kloc-0, 3.8kg of beef sauce, 3kg of ginger, 4kg of garlic, 3kg of pixian bean paste10kg of soy sauce, 0/0kg of beef/kloc-0, 7kg of Chili powder1.7kg of monosodium glutamate and 6kg of salt.

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2. Processing technology

2. 1. Palm oil should meet the national standards, and butter should also meet the relevant standards, mainly to control the flavor, peroxide value and acid value of oil.

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2.2. Ginger and garlic need to be chopped and mixed into the final shape or puree. Ginger uses turmeric, which is very spicy. Seasoning with ginger and garlic plays a key role in improving the flavor of sauce packets.

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2.3. Beef needs to be chopped and mixed into powder, and it is best to melt it with a small amount of hot oil for later use; Or pre-cook beef until it is cooked, then chop it and mix it with minced beef for later use.

2.4, caramel pigment powder products, mixed with a small amount of salt, add, stir well.

2.5. Bean paste needs to be chopped and mashed, and authentic Pixian bean paste is selected. Choosing a good bean paste is the key to improve the flavor of braised beef sauce. The flavor of braised beef sauce made from different brands of Pixian bean paste is very different.

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2.6. Add palm oil, butter and stir-fried ginger and garlic to minced beef, add bean paste when the beef is slightly burnt, stir-fry until it is loose and not caked, add Chili powder, caramel pigment and salt, stir-fry, add soy sauce and monosodium glutamate, cool at 75 degrees Celsius, add beef paste and leek essential oil, stir evenly, and cool and package at 35 degrees Celsius.

Because the main raw materials are different, the taste of braised beef sauce package will be biased, but the taste of braised beef sauce package produced by this sauce package formula is quite good.

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Second, braised beef powder packets

1. The production formula of braised beef bread is as follows

Monosodium glutamate/kloc-0.4 kg, salt 56.8 kg, garlic powder 5 kg, onion powder 0.8 kg, star anise powder 0.5 kg, Chili powder 0.5 kg, black pepper 4.6 kg, ginger powder 0.5 kg, soy sauce powder 0.5 kg, scallop essence 0.2 kg, ethyl maltol 0.3 kg, cinnamon powder 0. 1.

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2. Preventive measures

2. 1, the quality of garlic powder must be good, without adulteration, with obvious garlic flavor and no peculiar smell. The quality of onion powder must be good.

2.2. The quality of star anise powder has a great influence on the flavor of braised beef. Without good star anise powder, the powder package made by the same formula tastes different.

2.3, Chili powder, it is best to choose two gold bars and peppers, the effect will be better. Usually, pepper or bullet pepper produced in Hebei is not selected, and the influence of pepper on flavor is also very important.

2.4. The influence of black pepper and ginger powder on the flavor of braised beef noodles is second only to that of star anise powder.

2.5, cinnamon powder, fennel powder quality requirements should not be too bad.

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Nutritional value of instant noodles

The main ingredients of instant noodles are wheat flour, palm oil, sauce and dehydrated vegetable leaves, which are all necessary ingredients to supplement human nutrition. With the acceleration of globalization and the improvement of life rhythm, instant noodles, a delicious food that can satisfy hunger quickly and is rich in nutrition, are increasingly loved by people.

According to Professor Hu, a doctoral supervisor of the School of Food Science and Nutritional Engineering of China Agricultural University, instant noodles are often criticized by people. They think that eating too much is not good for health, mainly for the following reasons:

First, the oil content is high, because most instant noodles are fried. However, Professor Hu pointed out that compared with French fries and hamburgers, the oil content of instant noodles is not very high, and the average oil content per serving is about 16%- 18%, of which 1 1% is palm oil, which is a kind of vegetable oil beneficial to human health, while the average oil content of a hamburger is 30%.

Second, it contains certain additives. Professor Hu said that when it comes to additives, people turn pale and think they are unhealthy substances, which is a misunderstanding in concept. The food industry is inseparable from additives such as thickeners and stabilizers. The additives allowed by the state have been strictly tested and proved to be harmless to the human body, so everyone can safely eat them.

The third is the acrylamide problem that many people are concerned about. Professor Hu pointed out that all starchy foods will produce this carcinogen when cooked at high temperature (above 120℃), so it is found in French fries and certainly in instant noodles.

In response to many people's view that instant noodles are not nutritious, Professor Hu said that instant noodles and seasoning packages contain six kinds of nutrients necessary for human body-water, protein, fat, carbohydrates, minerals and vitamins, so the nutrition is comprehensive. The dehydrated vegetables in the seasoning bag basically retain the nutrition of the original vegetables, but they are slightly insufficient because of the small amount. However, a balanced diet is based on a reasonable food mix. As long as you eat instant noodles, you can mix them with foods rich in vitamins such as vegetables and fruits. New nutritious instant noodles are being developed at home and abroad, such as nutritious instant noodles containing iodine or iron, instant noodles for losing weight, instant noodles suitable for diabetics and so on. Can meet the nutritional needs of different groups of people in the future.

Antioxidants are usually added to the oil of instant noodles, but they can only slow down the oxidation rate and delay the rancidity time, but can not completely prevent rancidity. After rancidity, fatty foods will destroy nutrients and produce peroxide lipids, which are spicy. Long-term excessive lipid peroxide will damage the important enzyme system of the body and promote premature aging.