CN112826024B

CN112826024B - Wine-flavored instant noodles and preparation method thereof

Info

Publication number: CN112826024B
Application number: CN201911167419.5A
Authority: CN
Inventors: 姚忠良; 关振亚; 闫红伟; 蔡永艳
Original assignee: BAIXIANG FOOD CO LTD
Current assignee: BAIXIANG FOOD CO LTD
Priority date: 2019-11-25
Filing date: 2019-11-25
Publication date: 2022-10-28
Anticipated expiration: 2039-11-25
Also published as: CN112826024A

Abstract

The invention provides instant noodles with wine flavor. According to the invention, three-year old yellow wine and dry red wine are used in combination in the wine bag, the chicken seasoning bag and the seasoning sauce bag, so that the flavor of the whole product is more harmonious and natural, the bouquet is more pleasant, the flavor and taste of the wine-flavored instant noodles are more suitable for the public, the chicken soup taste is pure and authentic, and the cooked and distilled taste of the chicken seasoning bag is weak.

Description

Wine-flavored instant noodles and preparation method thereof

Technical Field

The invention belongs to the technical field of food, and particularly relates to instant noodles with a wine flavor and a preparation method thereof.

Background

The main popular flavors of instant noodles in the market at present comprise braised pork, spicy, hot and sour, seafood, chicken, beef, pork and the like, and have innovative novel flavors, such as cuttlefish seafood noodles, matcha flavor noodles, hokkaido milk seafood flavor noodles and the like, but the research on the seasoning packet of the instant noodles taking wine as the flavor theme is rare.

The wine contains nutrient substances such as esters, alcohols, aldehydes, acids, phenols, ketones, trace elements and the like, and the wine not only is a regulator of life and emotion, but also is a bright and delicious magical pen since ancient times. The wine can remove fishy smell and greasy taste, make meat taste more delicious, and make dish texture loose and tender, and the fragrance is more attractive.

Taiwan corporation of China releases a Huadiao chicken noodle, the taste is not suitable for mass consumers in the aspects of aroma, taste and the like, the chicken soup feeling is not pure and authentic enough, and the problems of after-cooked distilled taste caused by high temperature and the like exist in a cooking bag, and the problems are urgently needed to be improved and solved.

Disclosure of Invention

In view of the above, the technical problem to be solved by the invention is to provide instant noodles with wine flavor and a preparation method thereof, wherein the instant noodles with wine flavor provided by the invention have the advantages that the flavor and the taste are more suitable for the public, the chicken soup taste is pure and authentic, and the cooked and distilled taste of chicken after being wrapped is weak.

The invention provides wine-flavored instant noodles, which comprise seasoning bags and a noodle cake, wherein the seasoning bags comprise wine bags, chicken seasoning bags, seasoning sauce bags and vegetable bags;

the wine bag is prepared from the following raw materials:

three years old yellow rice wine, dry red wine, salt, white sugar and wine flavor essence; the mass ratio of the three-year old yellow rice wine to the dry red wine is 15;

the chicken seasoning bag is prepared from the following raw materials:

raw chicken breast cubes, green Chinese onion, ginger, onion, yellow rice wine, dry red wine, light soy sauce, dark soy sauce, monosodium glutamate, sugar, salt, spices, a compound acidity regulator and soybean oil; the mass ratio of the three-year old yellow wine to the dry red wine is 15;

the seasoning sauce packet is prepared from the following raw materials:

palm oil, brewed soy sauce, concentrated chicken soup, edible salt, monosodium glutamate, chicken, three-year old yellow rice wine, dry red wine, chicken oil, white granulated sugar, glucose, spices, shallot, ginger, garlic, chili sauce, chicken essence seasoning, hydrolyzed vegetable protein seasoning powder, disodium 5' -ribonucleotide, edible essence, caramel color, disodium succinate and guar gum; the mass ratio of the three-year old yellow rice wine to the dry red wine is 15.

Preferably, the wine bag is prepared from the following raw materials in parts by mass:

15 parts of three-year old yellow wine, 1 part of dry red wine, 0.05-0.1 part of salt, 0.05-0.1 part of white sugar and 0.005-0.01 part of vinous essence.

Preferably, the chicken seasoning bag is prepared from the following raw materials in parts by mass:

45 to 50 parts of raw chicken breast diced meat, 0.7 to 1.0 part of green Chinese onion, 0.7 to 1.0 part of ginger, 0.4 to 0.6 part of onion, 2 to 2.5 parts of three-year old yellow wine, 0.13 to 0.16 part of dry red wine, 0.5 to 0.6 part of light soy sauce, 0.5 to 0.6 part of dark soy sauce, 0.12 to 0.15 part of monosodium glutamate, 0.4 to 0.6 part of sugar, 0.5 to 0.7 part of salt, 0.15 to 0.19 part of spice, 0.25 to 0.30 part of compound acidity regulator and 1.5 to 2.0 parts of soybean oil.

Preferably, the spices comprise 0.05 to 0.06 mass part of anise, 0.03 to 0.04 mass part of angelica dahurica, 0.02 to 0.03 mass part of cassia bark and 0.05 to 0.06 mass part of rhizoma kaempferiae;

the compound acidity regulator is sodium acid hydrogen, sodium citrate, sodium carbonate and DL-malic acid.

Preferably, the seasoning sauce bag is prepared from the following raw materials in parts by mass:

7 to 8 mass portions of palm oil, 2 to 3 mass portions of brewed soy sauce, 2 to 3 mass portions of concentrated chicken soup, 1.8 to 2 mass portions of edible salt, 1.5 to 1.8 mass portions of monosodium glutamate, 2 to 2.5 mass portions of chicken, 5 to 6 mass portions of three-year-old yellow wine, 0.3 to 0.5 mass portion of dry red wine, 0.3 to 0.5 mass portion of chicken oil, 1.5 to 1.8 mass portions of white granulated sugar, 0.6 to 0.8 mass portion of glucose, 0.5 to 0.7 mass portion of spice, 1 to 1.2 mass portions of red onion, 1 to 1.2 mass portions of ginger, 0.5 to 0.7 mass portion of garlic, 0.5 to 0.7 mass portion of chilli sauce, 0.2 to 0.3 mass portion of chicken essence seasoning, 0.1 to 0.12 mass portion of hydrolyzed vegetable protein powder, 0.1 to 0.12 mass portion of disodium 5' -ribonucleotide disodium, 0.1 to 0.12 mass portion of caramel, 0.2 to 1.2 mass portion of guar gum and 0.05 to 0.07 mass portion of succinic acid disodium.

Preferably, the spice is 0.08-0.10 mass part of white pepper powder, 0.025-0.035 mass part of licorice powder, 0.01-0.02 mass part of anise powder, 0.015-0.025 mass part of kaempferia galangal powder, 0.1-0.15 mass part of onion powder, 0.1-0.15 mass part of ginger powder, 0.1-0.15 mass part of cinnamon powder and 0.03-0.05 mass part of angelica powder.

Preferably, the wine flavor is a yellow rice wine flavor.

The invention also provides a preparation method of the wine-flavored instant noodles, which comprises the following steps:

a) Preparing the wine bag:

uniformly mixing dry red wine, salt, white sugar and wine flavor essence with three-year-old yellow wine to obtain a wine bag;

b) Preparing a chicken meat seasoning bag:

b1 Mixing the diced chicken with a compound acidity regulator and a pickling material, rolling and kneading, and then precooking in boiling water to obtain the cooked diced chicken, wherein the pickling material comprises onion and ginger juice, three-year-old yellow rice wine, dry red wine and light soy sauce;

b2 Frying the cooked diced chicken in soybean oil to obtain fried diced chicken;

b3 Heating soybean oil, adding onion granules, frying until the onion granules are light yellow, adding water, sequentially adding fried diced chicken, spices, dark soy sauce, yellow rice wine and dry red wine, boiling with strong fire, stewing with slow fire, adding salt, sugar and monosodium glutamate after a period of time, and continuously decocting to obtain marinated diced chicken and chicken soup;

b4 Separating the marinated diced chicken from the chicken soup, then filtering the chicken soup to obtain a cuisine packet soup, mixing the cuisine packet soup with the marinated diced chicken, and packaging to obtain a chicken seasoning packet;

c) Preparing a seasoning sauce bag:

c1 Mixing chicken with brewed soy sauce and pickling to obtain pickled chicken;

c2 Mixing palm oil and flavored chicken, heating, adding shallot, garlic and ginger, stir-frying to a slightly brown state, adding pickled chicken, three-year-old yellow rice wine and dry red wine, boiling with strong fire, stewing with slow fire, completely dehydrating fried meat, adding chili sauce, frying until dehydration, and stopping heating to obtain a seasoning sauce bag semi-finished product;

c3 Adding concentrated old hen soup, salt, monosodium glutamate, white granulated sugar, glucose, spices, chicken essence seasoning, hydrolyzed vegetable protein seasoning powder, disodium 5' -ribonucleotide, caramel color, disodium succinate and guar gum into the seasoning sauce bag semi-finished product, uniformly stirring, cooling to 70-75 ℃, adding liquid essence, cooling to room temperature, and packaging to obtain a seasoning sauce bag;

d) And packaging the flour cake, the wine bag, the chicken seasoning bag, the seasoning sauce bag and the vegetable bag to obtain the wine-flavored instant noodles.

Preferably, in the step B1), the green onion and ginger juice is prepared according to the following method:

removing rotten leaves and impurities from the green Chinese onions and the gingers, and cleaning;

braking into mud shape by a vegetable brake;

obtaining the scallion ginger juice.

Compared with the prior art, the invention provides wine-flavored instant noodles which comprise seasoning bags and flour cakes, wherein the seasoning bags comprise wine bags, chicken seasoning bags, seasoning sauce bags and vegetable bags; the wine bag is prepared from the following raw materials: three years old yellow rice wine, dry red wine, salt, white sugar and wine flavor essence; the mass ratio of the three-year old yellow rice wine to the dry red wine is 15; the chicken seasoning bag is prepared from the following raw materials: raw chicken breast diced meat, green Chinese onion, ginger, onion, yellow rice wine, dry red wine, light soy sauce, dark soy sauce, monosodium glutamate, sugar, salt, spices, a compound acidity regulator and soybean oil; the mass ratio of the three-year old yellow wine to the dry red wine is 15; the seasoning sauce packet is prepared from the following raw materials: palm oil, brewed soy sauce, concentrated chicken soup, edible salt, monosodium glutamate, chicken, three-year old yellow rice wine, dry red wine, chicken oil, white granulated sugar, glucose, spices, shallot, ginger, garlic, chili sauce, chicken essence seasoning, hydrolyzed vegetable protein seasoning powder, disodium 5' -ribonucleotide, edible essence, caramel color, disodium succinate and guar gum; the mass ratio of the three-year old yellow rice wine to the dry red wine is 15. According to the invention, three-year old yellow wine and dry red wine are used in combination in the wine bag, the chicken seasoning bag and the seasoning sauce bag, so that the flavor of the whole product is more harmonious and natural, the bouquet is more pleasant, the flavor and taste of the wine-flavored instant noodles are more suitable for the public, the chicken soup taste is pure and authentic, and the cooked and distilled taste of the chicken seasoning bag is weak.

Detailed Description

the wine bag is prepared from the following raw materials:

three years old yellow rice wine, dry red wine, salt, white sugar and wine flavor essence; the mass ratio of the three-year old yellow wine to the dry red wine is 15;

the chicken seasoning bag is prepared from the following raw materials:

raw chicken breast diced meat, green Chinese onion, ginger, onion, yellow rice wine, dry red wine, light soy sauce, dark soy sauce, monosodium glutamate, sugar, salt, spices, a compound acidity regulator and soybean oil; the mass ratio of the three-year old yellow wine to the dry red wine is 15;

the seasoning sauce bag is prepared from the following raw materials:

The flavor of the 'wine' is presented by mainly utilizing the special flavor and nutrient components of the Shaoxing yellow wine and the dry red wine, and plays an important role in the flavor and the mouthfeel of the product. Scientific researchers use various modern high-precision instruments such as gas phase, gas chromatography-mass spectrometry, liquid phase, atomic absorption, amino acid analyzers and the like to carry out a large amount of detection and analysis on the Shaoxing Huadiao wine, and find that the components are very complex, and the detected main components comprise more than 10 substances such as alcohol, ester, aldehyde, acid, ketone, protein, polyphenol, monosaccharide, polysaccharide, peptide, amino acid, rich B vitamins, inorganic salt and the like and more than 100 substances in more than 10 categories. The amino acid content is particularly rich, 21 amino acids can be detected, and the amino acid content comprises 8 amino acids necessary for human bodies, particularly leucine, valine, phenylalanine and lysine. Particularly, the Shaoxing yellow rice wine also contains tryptophan which is rare for many vegetable foods. In addition, the wine also contains free amino acid, the total amount of which reaches more than 3.0 g/L, and the wine plays an extremely important role in the flavor of the wine.

The dry red wine refers to red wine which is brewed by using wine, the sugar in wine brewing raw materials (grape juice) is completely converted into alcohol, and the residual sugar content is less than or equal to 4.0 g/L. The dry red wine contains three nutrients required by human body for maintaining life activities: vitamins, sugars and proteins. The wine also contains 24 kinds of amino acids, which are indispensable nutrient substances for human body. The organic acid components in the grape wine are also not few, such as the grape acid, the citric acid and the malic acid, which are mostly from grape raw juice, can effectively regulate nerve centers, relax muscles and stimulate blood circulation, and are indispensable nutrient substances for mental and physical workers. The dry red wine also contains a plurality of vitamins such as Ve, vb, VB2 and the like and a plurality of mineral substances such as calcium, magnesium, iron, potassium, sodium and the like, wherein the mineral substances are combined with a plurality of trace elements and are far better than the best mineral water.

The three-year old Shaoxing yellow wine and the dry red wine selected by the invention are fragrant, mellow, delicious and tasty after being stored for a long time. This is because during storage, ethanol in the wine is oxidized to acetaldehyde, which is oxidized to acetic acid, and the wine itself contains various organic acids, and the alcohol substances chemically react with the organic acids to produce ester substances. The esters have special fragrance, so that the wine-flavored product is fragrant and delicious.

In order to achieve the purpose, the invention adopts the following technical scheme:

in a first aspect: and (5) esterification and aroma extraction. Alcohol in the wine, acetic acid and organic acid substances are subjected to chemical reaction to generate ester substances, the ester substances have special flavor and endow the product with special aroma and taste, and the esterification reaction belongs to a reversible reaction and is generally not completely carried out.

RCO-OH (acid) + R' CO-H (alcohol)<------>RCOOR "(ester) + H ₂ O (Water)

In a second aspect: heating promotes the emission of the flavor material. In the process of soaking the noodles, the noodles are soaked in boiling water, so that the inherent flavor of the product is induced to be emitted, the fragrance of the product is diffused all around, and the noodles are fragrant when being filled in bowls.

In a third aspect: the substances in wine and meat are esterified. The meat material contains rich protein, fat, mineral matter and vitamins, and the protein in meat and wine are stewed at high temperature to produce rich amino acid matter, which is esterified with wine to produce rich ester matter and endow the product with special fragrance.

The wine-flavored instant noodles provided by the invention comprise a seasoning packet, wherein the wine packet is prepared from the following raw materials:

in some embodiments of the invention, the wine bag is prepared from the following raw materials in parts by mass:

15 parts of three-year old yellow wine, 1 part of dry red wine, 0.05-0.1 part of salt, 0.05-0.1 part of white sugar and 0.005-0.01 part of wine flavor essence.

The wine flavor is preferably Huadiao wine flavor.

The chicken seasoning bag is prepared from the following raw materials:

raw chicken breast diced meat, green Chinese onion, ginger, onion, yellow rice wine, dry red wine, light soy sauce, dark soy sauce, monosodium glutamate, sugar, salt, spices, a compound acidity regulator and soybean oil; the mass ratio of the three-year old yellow wine to the dry red wine is 15.

In the chicken seasoning bag, the protein content of each 100 g of chicken breast is as high as 19.3 g, and the chicken breast is easily absorbed and utilized by human bodies, the chicken breast and the yellow wine are pickled together to remove fishy smell, and after long-time high-temperature stewing, the protein in the chicken is degraded by heating to generate a large amount of amino acid and perform chemical reaction with the wine to generate rich aromatic substances.

Wherein the spices comprise 0.05 to 0.06 mass part of aniseed, 0.03 to 0.04 mass part of angelica dahurica, 0.02 to 0.03 mass part of cassia bark and 0.05 to 0.06 mass part of rhizoma kaempferiae; (ii) a

The compound acidity regulator is sodium hydrogen carbonate, sodium citrate, sodium carbonate and DL-malic acid.

In some specific embodiments of the invention, the chicken meat seasoning packet is prepared from the following raw materials in parts by mass:

45 to 50 parts of raw chicken breast diced meat, 0.7 to 1.0 part of green Chinese onion, 0.7 to 1.0 part of ginger, 0.4 to 0.6 part of onion, 2 to 2.5 parts of three-year old yellow rice wine, 0.13 to 0.16 part of dry red wine, 0.5 to 0.6 part of light soy sauce, 0.5 to 0.6 part of dark soy sauce, 0.12 to 0.15 part of monosodium glutamate, 0.4 to 0.6 part of sugar, 0.5 to 0.7 part of salt, 0.15 to 0.19 part of spice, 0.25 to 0.30 part of compound acidity regulator and 1.5 to 2.0 parts of soybean oil.

The seasoning sauce packet is prepared from the following raw materials:

palm oil, brewed soy sauce, concentrated chicken soup, edible salt, monosodium glutamate, chicken, three-year-old yellow rice wine, dry red wine, chicken oil, white granulated sugar, glucose, spices, shallot, ginger, garlic, chili sauce, chicken essence seasoning, hydrolyzed vegetable protein seasoning powder, disodium 5' -ribonucleotide, edible essence, caramel color, disodium succinate and guar gum; the mass ratio of the three-year old yellow rice wine to the dry red wine is 15.

Wherein the spice is 0.08 to 0.10 mass part of white pepper powder, 0.025 to 0.035 mass part of licorice powder, 0.01 to 0.02 mass part of anise powder, 0.015 to 0.025 mass part of kaempferia galanga powder, 0.1 to 0.15 mass part of onion powder, 0.1 to 0.15 mass part of ginger powder, 0.1 to 0.15 mass part of cinnamon powder and 0.03 to 0.05 mass part of angelica dahurica powder;

the chili sauce is produced by Zhengyuan winging seasoning GmbH;

the concentrated chicken soup is produced by Henan Pule Tai Biotech, inc.;

the seasoning bag with the flavor of the Huazhao chicken mainly comprises four bags, namely a sauce bag, a chicken seasoning bag, a wine bag and a vegetable bag. The wine flavor is mainly embodied in a cooking bag and a wine bag, wherein the cooking bag mainly utilizes the chemical reactions of meat and wine which are stewed at high temperature to generate rich flavor substances, chicken breast meat, yellow rice wine and dry red wine; the wine bag is mainly used for supplementing and enhancing the flavor of wine, the Huadiao chicken wine bag mainly takes Huadiao wine and dry red wine, and the characteristic flavor of the wine is enriched by adding the wine bag when the wine bag is soaked in the flour.

According to the invention, the yellow wine and the dry red wine are matched, so that the wine flavor is softer and richer, and the flavor structure of the whole product is more balanced.

The instant noodles with wine flavor provided by the invention also comprise a flour cake, and the preparation method of the flour cake is not particularly limited, and can be prepared by methods known by persons skilled in the art.

In the single-bag wine-flavored instant noodles, the mass of the flour cakes is 80-85 g, the mass of the wine bags is 15-20 g, the mass of the chicken meat material bags is 75-80 g, the mass of the seasoning sauce bags are 22-25 g, and the mass of the vegetable bags are 3.5-4.0 g.

a) Preparing the wine bag:

and uniformly mixing the dry red wine, the salt, the white sugar and the wine flavor essence with the three-year-old yellow wine to obtain the wine bag.

Specifically, the preparation of the wine bag comprises the following steps:

1. raw material weighing and preparing

Salt, granular white sugar, dry red wine and wine flavor essence are accurately weighed and placed in a clean and sterile storage tank.

2. Mixing and stirring

The weighed three-year-old yellow rice wine is rapidly put into a clean and sterile storage tank, is uniformly stirred by a clean stainless steel spoon, ensures that the salt and the granular white sugar are completely dissolved, and is covered by a cover to avoid pollution.

3. Package (I)

And packaging according to the standard gram weight, and controlling the gram weight deviation within a standard range.

Wherein, according to the gram weight of the package and the material of the coating, the cutter speed of the packaging machine is controlled to be 45-50 bags/min, and the packaging temperature is controlled to be 150 +/-2 ℃.

B) Preparing a chicken meat seasoning bag:

b4 Separating the marinated diced chicken from the chicken soup, then filtering the chicken soup to obtain a cooking bag soup, mixing the cooking bag soup with the marinated diced chicken, and packaging to obtain the chicken flavoring bag.

Specifically, the chicken meat seasoning bag is prepared according to the following method.

In the invention, the chicken dices are preferably chicken breast, wherein the chicken breast can be fresh meat or frozen product, when the chicken breast is fresh meat, the chicken breast can be directly diced, and when the chicken breast is frozen product, the chicken breast needs to be unfrozen. Specifically, unfreezing is carried out at the ambient temperature of about 15 ℃, the unfreezing time is about 12 hours, and the unfrozen product is washed clean by clear water.

1. Artificial dicing

Each piece of chicken breast is cut into about 3 to 6 grams, and in the dicing process, the table and personnel are disinfected (75 percent alcohol) every half hour, and blood stasis is removed in time when the situation is found.

2. Chicken pretreatment

Dissolving the compound acidity regulator in water, adding the mixture into cut diced meat, adding smashed pickling materials (onion and ginger juice, huadiao wine, dry red wine and light soy sauce), rolling and kneading for 35-40 min, tenderizing and flavoring, then adding the mixture into a boiling water pot for precooking, removing upper floating foam in the boiling process, boiling water again, draining water and fishing out for later use.

The preparation method of the scallion ginger juice comprises the following steps:

1. removing rotten leaves and impurities from the green Chinese onions and the gingers, and cleaning;

2. braking with a vegetable brake to obtain paste;

3. obtaining the scallion ginger juice.

3. Frying chicken cubes

Adding a proper amount of soybean oil into a frying pan, adding a proper amount of chicken blocks when heating to 165 ℃, wherein the chicken blocks can be added in several times, the surface is golden yellow when the temperature is raised to 117-120 ℃ within 60-90 s, taking out the chicken blocks from the frying pan, and preventing the chicken blocks from sticking in the frying process.

4. Marinating the diced chicken:

adding soybean oil into a clean and dry wok, heating to 140-145 ℃, adding onion granules, frying until the onion granules are slightly brown, adding water, and sequentially adding chicken nuggets, spices, dark soy sauce, yellow rice wine and dry red wine. And (3) after boiling with strong fire, slowly stewing with slow fire, timing, adding salt, sugar and monosodium glutamate after 15-18 min, continuing to boil for 10-15 min, and turning off the fire to obtain marinated diced chicken and chicken soup.

5. Filling

After the stewing, putting the marinated diced chicken and the chicken soup together in a deep pan, cooling to below 55 ℃, separating the marinated diced chicken and the chicken soup, and filtering the chicken soup by using a filter screen to separate bottom crushed slag to obtain the soup of the cooking bag. The cooking bag soup and diced chicken are respectively weighed, 50 +/-3 g of meat blocks and 30 +/-3 g of soup are added into each bag, the minced meat blocks are not packaged, 12-by-12cm aluminum foil bags are used for packaging, vacuumizing is performed during sealing, and disinfection and sterilization of personnel are noticed during the packaging process.

6. Sterilization

After filling, the bag is placed into a sterilization kettle for sterilization after being firmly sealed, and the sterilization temperature is required to be 118 ℃ for 30 minutes.

7. Boxing

8. Thermal insulation observation

The heat preservation condition is 37 +/-2 ℃, the heat preservation is carried out for 7 days, the requirement of commercial sterile condition is met, and the phenomena of swelling, package and oil leakage are avoided.

C) Preparing a seasoning sauce bag:

c1 Mixing chicken with brewed soy sauce and pickling to obtain pickled chicken;

c2 Mixing and heating palm oil and flavored chicken oil, adding red scallion, raw garlic and ginger, stir-frying to a slightly scorched yellow state, adding pickled chicken, three-year-old yellow rice wine and dry red wine, boiling with strong fire, stewing with slow fire, completely dehydrating fried meat, adding chilli sauce, frying until dehydration, and stopping heating to obtain a seasoning sauce bag semi-finished product;

c3 Adding concentrated old hen soup, salt, monosodium glutamate, white granulated sugar, glucose, spices, chicken essence seasoning, hydrolyzed vegetable protein seasoning powder, disodium 5' -ribonucleotide, caramel color, disodium succinate and guar gum into the semi-finished seasoning sauce bag, uniformly stirring, cooling to 70-75 ℃, adding liquid essence, cooling to room temperature, and packaging to obtain the seasoning sauce bag.

Specifically, the seasoning sauce packet is prepared according to the following method:

1. thawing chicken breast in advance, and pickling with brewed soy sauce for later use;

2. heating the palm oil and the flavored chicken oil to 140-145 ℃;

3. adding red shallot, raw garlic and ginger, stir-frying until the materials are slightly brown, and overflowing the fragrance, wherein the temperature is preferably 116-117 ℃;

4. adding a mixture of the chicken breast and the brewed soy sauce which are pickled in advance, adding three years of old yellow wine and dry red wine, boiling with big fire, stewing slowly with small fire, completely dehydrating fried meat, and preferably selecting the temperature to be 110-12 ℃;

5. adding chili sauce, frying and basically dehydrating, wherein the reference temperature is 110-112 ℃;

6. stopping steam, adding concentrated old hen soup, salt, monosodium glutamate, white granulated sugar, glucose, spices, chicken essence seasoning, hydrolyzed vegetable protein seasoning powder, disodium 5' -ribonucleotide, caramel color, disodium succinate and guar gum, and uniformly stirring for 1-2 min;

7. adding sauce into a freezing post, freezing to 70-75 ℃, and adding liquid essence;

8. continuously freezing to 25-30 ℃, and packaging to obtain the seasoning sauce bag.

And finally, packaging the flour cake, the wine bag, the chicken seasoning bag, the seasoning sauce bag and the vegetable bag to obtain the wine-flavored instant noodles.

According to the invention, three-year old yellow rice wine and dry red wine are used in the wine bag, the chicken meat seasoning bag and the seasoning sauce bag, so that the flavor of the whole product is more harmonious and natural, the bouquet is more pleasant, the flavor and taste of the wine-flavored instant noodles are more suitable for the public, the chicken soup taste is pure and authentic, and the cooked distilled taste after the chicken meat seasoning bag is cooked is weak.

The invention introduces the wine flavor into the seasoning packet of the instant noodles, endows the product with wine flavor characteristics, and has novel, innovative and unique taste. According to the invention, through wine raw material screening, reasonable collocation and reasonable process treatment, a distinctive wine bag is developed and successfully applied to the taste of the chicken with the flower sculpture. The alcohol in the wine reacts with the acetic acid and the organic acid to generate ester substances, and the ester substances have special flavor and endow the product with special aroma and taste. The invention utilizes the hot water to soak the noodles, promotes the volatilization of alcohol, and can induce and emit the inherent flavor of the product, so that the product has the fragrance of overflowing and is full of bowls.

1. In the aspect of batching: concentrated hen soup is added into the seasoning soup base bag, the soup is prepared by selecting hen of more than one year and slowly decocting for 6 hours, in the decocting process, the delicate flavor of food materials is completely released and is blended into the soup, the flavor is more delicious, and the nutrition is rich;

2. the material bag sterilization process adopts the sterilization condition of 118 ℃ for 30min, so that the after-ripening distillation flavor of the material bag is weakened, the chicken nuggets are well formed, and the commercial aseptic requirement is met;

3. the wine flavor is presented by mainly utilizing the matching of the yellow wine and the dry red wine, so that the whole flavor is softer and richer, and the flavor structure is more balanced;

4. the taste of the product, namely the Huazhao chicken, is compared with the taste of the commercially available Taiwan Huazhao chicken, and the product, namely the Huazhao chicken, has obvious advantages in aspects of product flavor, ingredient richness, overall product preference and the like.

For further understanding of the present invention, the instant noodles with wine flavor and the preparation method thereof provided by the present invention are illustrated below with reference to the following examples, and the scope of the present invention is not limited by the following examples.

In the following examples of the present invention,

the spices in the chicken seasoning bag comprise 0.05 mass part of anise, 0.03 mass part of angelica dahurica, 0.02 mass part of cinnamon and 0.05 mass part of rhizoma kaempferiae;

the spices in the seasoning sauce bag comprise 0.08 part by mass of white pepper powder, 0.025 part by mass of licorice powder, 0.02 part by mass of anise powder, 0.015 part by mass of rhizoma kaempferiae powder, 0.1 part by mass of onion powder, 0.1 part by mass of ginger powder, 0.12 part by mass of cinnamon powder and 0.04 part by mass of angelica powder;

the compound acidity regulator (comprising sodium hydrogen carbonate, sodium citrate, sodium carbonate and DL-malic acid) is produced by Zhengzhou Dada food Limited;

the chili sauce is Fosen brand chili sauce produced by Zhengyi flavoring Co., ltd, chuan county;

the concentrated chicken soup is produced by Henan Pule Tai Biotech, inc.;

the three-year old Huadiao wine is brewed by Zhejiang Guyue Longshan Shaoxing wine GmbH (Shenong and winery).

Dry red wine is produced by Tianming Deinarchy grape wine Co.

Example 1

1. The formula is as follows:

the wine bag is prepared from the following raw materials in parts by mass:

15 parts of three-year old yellow wine, 1 part of dry red wine, 0.1 part of salt, 0.05 part of white sugar and 0.01 part of wine flavor essence.

The chicken meat seasoning bag is prepared from the following raw materials in parts by mass:

50 parts of raw chicken breast diced meat, 0.8 part of green Chinese onion, 0.8 part of ginger, 0.5 part of onion, 2.0 parts of three-year-old yellow wine, 0.15 part of dry red wine, 0.5 part of light soy sauce, 0.5 part of dark soy sauce, 0.12 part of monosodium glutamate, 0.5 part of white granulated sugar, 0.5 part of salt, 0.15 part of spice, 0.25 part of compound acidity regulator and 1.5 parts of soybean oil.

The seasoning sauce packet is prepared from the following raw materials in parts by mass:

8 parts by mass of palm oil, 2.5 parts by mass of brewed soy sauce, 2.5 parts by mass of concentrated chicken soup, 1.8 parts by mass of edible salt, 1.5 parts by mass of monosodium glutamate, 2.2 parts by mass of chicken meat, 5.0 parts by mass of three-year-old yellow wine, 0.3 parts by mass of dry red wine, 0.5 part by mass of chicken oil, 1.5 parts by mass of white granulated sugar, 0.6 part by mass of glucose, 0.5 part by mass of spice, 1.2 parts by mass of red onion, 1.2 parts by mass of ginger, 0.5 part by mass of garlic, 0.5 part by mass of chili sauce, 0.2 part by mass of chicken essence seasoning, 0.1 part by mass of hydrolyzed plant protein seasoning powder, 0.12 part by mass of disodium 5' -ribonucleotide, 1.0 part by mass of edible essence, 0.07 part by mass of caramel pigment, 0.05 part by mass of disodium succinate and 0.05 part by mass of guar gum.

2. Preparation process

(1) The preparation method of the wine bag comprises the following steps:

1. raw material weighing and preparing

2. Mixing and stirring

3. Package (I)

(2) The chicken meat seasoning bag is prepared according to the following method

1. Thawing of chicken breast (frozen product)

Unfreezing at the ambient temperature of about 15 ℃, wherein the unfreezing time is about 12h, and washing the unfrozen product with clear water.

2. Artificial dicing

Each piece of chicken breast is cut into about 3 to 6 grams, and in the dicing process, the table tools and personnel are disinfected (75 percent alcohol) every half hour, and blood stasis is removed in time when the situation is found.

3. Chicken pretreatment

Dissolving compound acidity regulator in water, adding into cut diced meat, adding crushed pickling materials (herba Alii Fistulosi and rhizoma Zingiberis recens juice, HUAZHUANG wine, dry red wine, and light soy sauce), kneading for 40min, tenderizing, adding into boiling water, pre-boiling, removing upper layer froth, boiling again, draining, and taking out.

4. Frying chicken cubes

Adding appropriate amount of soybean oil into a frying pan, heating to 165 deg.C, adding appropriate amount of chicken pieces, adding the chicken pieces in several times, heating to 120 deg.C after 1min, taking out, and frying while preventing sticking.

5. Marinating the diced chicken:

adding soybean oil into a clean and dry frying pan, heating to 140 ℃, adding onion granules, frying until the onion granules are slightly brown, adding water, and sequentially adding chicken nuggets, spices, dark soy sauce, yellow rice wine and dry red wine. And (3) after boiling with strong fire, slowly stewing with slow fire, timing, adding salt, sugar and monosodium glutamate after 15 minutes, continuously decocting for 10-15 minutes, and turning off the fire to obtain marinated diced chicken and chicken soup.

6. Filling

7. Sterilization

After filling, the bag is placed into a sterilization kettle for sterilization after being firmly sealed, wherein the sterilization temperature is required to be 118 ℃, and the time is required to be 30 minutes.

8. Boxing

9. Thermal insulation observation

The heat preservation condition is 37 +/-2 ℃, the heat preservation is carried out for 7 days, the requirement of commercial sterile condition is met, and the phenomena of swelling, package and oil leakage cannot occur.

(3) The seasoning sauce packet is prepared according to the following method:

2. heating the palm oil and the flavored chicken oil to 140-145 ℃;

3. adding red shallot, raw garlic and ginger, stir-frying until the mixture is slightly brown, and overflowing the fragrance, wherein the temperature is preferably 116-117 ℃;

6. stopping steam, adding concentrated old hen soup, salt, monosodium glutamate, white granulated sugar, glucose, spices, chicken essence seasoning, hydrolyzed vegetable protein seasoning powder, disodium 5' -ribonucleotide, caramel color, disodium succinate and guar gum, and uniformly stirring for 1-2 min

7. Adding sauce into a freezing sentry, freezing to 75 ℃, and adding liquid essence;

(4) Preparing the vegetable bag:

the vegetable bag contains dried fructus Lycii, herba Alii Fistulosi and fructus Jujubae slice, wherein fructus Lycii 1.5g, herba Alii Fistulosi 0.2g, and fructus Jujubae slice 1.8g.

(5) Product package

And packaging 80g of the flour cake, 16g of the wine bag, 80g of the chicken seasoning bag, 25g of the seasoning sauce bag and 3.5g of the vegetable bag to obtain the wine-flavored instant noodles.

Examples 2 to 4

According to the formula of the example 1, only the mass ratio of the three-year old yellow rice wine to the dry red wine in the wine bag, the chicken meat seasoning bag and the seasoning sauce bag in the formula is changed from 15.

Then, the alcoholic instant noodles prepared in examples 1 to 4 were brewed and subjected to sensory evaluation. The flavor evaluation of the product is respectively evaluated from four aspects of color, aroma, taste and acceptability. The sensory evaluation group consists of 5 persons, and the total score of the four index scores is the score of the sensory evaluation of the product, which is detailed in table 1. The evaluation results are shown in Table 2

TABLE 1 flavor evaluation criteria

TABLE 2 sensory test results

It can be seen from table 2 that, when only the yellow rice wine is used in the formula, the aroma and the taste of the whole product are relatively monotonous and are not soft enough and rich, after the dry red wine is added in the formula (yellow rice wine: wine = 15): wine =15:1, the sensory score of the whole product is maximized.

Comparative example 1

Based on example 1, the wine flavor instant noodles are obtained by only changing the sterilization process of chicken meat material package to 121 ℃,30min and other conditions.

After the products obtained in example 1 and comparative example 1 were brewed, sensory evaluation of the products was performed. The flavor evaluation of the product is respectively evaluated from three indexes of color, aroma and taste. The sensory panel consisted of 5 persons, and the results are shown in Table 3

Table 3 sensory evaluation results of alcoholic instant noodles obtained in example 1 and comparative example 1

Item	Example 1	Comparative example 1
			Color	Good luster and normal color	Slightly dark and poor luster
Fragrance	Strong mellow flavor and weak after-ripening and distilling flavor	The mellow flavor is not strong enough, and the after-ripening distillation taste is heavy
			Taste of the product	The chicken meat has good texture and chewiness	The chicken nuggets have a slightly poor texture, loose meat quality and a slightly poor chewing strength

As can be seen from Table 3, in comparative example 1, the conventional high temperature and high pressure sterilization process is adopted, the product quality is reduced due to the long time of the high temperature region, and under the action of high temperature and high pressure, the heat-sensitive substances of the food are decomposed to generate a plurality of intermediate reaction products which cannot be released in the narrow closed space of the soft canned food, and the after-ripening and distillation flavor of the product is generated along with the accumulation of time. And the temperature of 118 ℃ adopted in the embodiment 1 is 30min, so that the defect is overcome, the after-ripening distilled taste is weak, the color and luster are good, the chicken nuggets have good texture, and the commercial aseptic requirement can be met.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims

1. The wine-flavored instant noodles are characterized by comprising a seasoning bag and a noodle cake, wherein the seasoning bag comprises a wine bag, a chicken seasoning bag, a seasoning sauce bag and a vegetable bag;

the wine bag is prepared from the following raw materials:

the chicken seasoning bag is prepared from the following raw materials:

raw chicken breast diced meat, green Chinese onion, ginger, onion, three-year old yellow wine, dry red wine, light soy sauce, dark soy sauce, monosodium glutamate, sugar, salt, spices, a compound acidity regulator and soybean oil; the mass ratio of the three-year old yellow rice wine to the dry red wine is 15;

the seasoning sauce bag is prepared from the following raw materials:

palm oil, brewed soy sauce, concentrated chicken soup, edible salt, monosodium glutamate, chicken, three-year old yellow rice wine, dry red wine, chicken oil, white granulated sugar, glucose, spices, red shallot, ginger, garlic, chili sauce, chicken essence seasoning, hydrolyzed plant protein seasoning powder, disodium 5' -ribonucleotide, edible essence, caramel pigment, disodium succinate and guar gum; the mass ratio of the three-year old yellow wine to the dry red wine is 15.

2. The wine flavored instant noodles according to claim 1, wherein the wine bag is prepared from the following raw materials in parts by mass:

15 parts by mass of three-year old yellow wine, 1 part by mass of dry red wine, 0.05 to 0.1 part by mass of salt, 0.05 to 0.1 part by mass of white sugar and 0.005 to 0.01 part by mass of vinous essence.

3. The instant noodles with wine flavor according to claim 1, wherein the chicken meat seasoning packet is prepared from the following raw materials in parts by mass:

45 to 50 mass parts of raw chicken chest meat dices, 0.7 to 1.0 mass part of green Chinese onions, 0.7 to 1.0 mass part of ginger, 0.4 to 0.6 mass part of onions, 2 to 2.5 mass parts of three-year old yellow rice wine, 0.13 to 0.16 mass part of dry red wine, 0.5 to 0.6 mass part of light soy sauce, 0.5 to 0.6 mass part of dark soy sauce, 0.12 to 0.15 mass part of monosodium glutamate, 0.4 to 0.6 mass part of sugar, 0.5 to 0.7 mass part of salt, 0.15 to 0.19 mass part of spices, 0.25 to 0.30 mass part of compound acidity regulators and 1.5 to 2.0 mass parts of soybean oil.

4. The instant noodles with wine flavor of claim 3, wherein the spices comprise 0.05 to 0.06 mass parts of anise, 0.03 to 0.04 mass parts of angelica dahurica, 0.02 to 0.03 mass parts of cinnamon and 0.05 to 0.06 mass parts of rhizoma kaempferiae;

the compound acidity regulator is sodium bicarbonate, sodium citrate, sodium carbonate and DL-malic acid.

5. The wine-flavored instant noodles according to claim 1, wherein the sauce packet is prepared from the following raw materials in parts by mass:

7 to 8 mass parts of palm oil, 2 to 3 mass parts of brewed soy sauce, 2 to 3 mass parts of concentrated chicken soup, 1.8 to 2 mass parts of edible salt, 1.5 to 1.8 mass parts of monosodium glutamate, 2 to 2.5 mass parts of chicken, 5 to 6 mass parts of three-year-old yellow rice wine, 0.3 to 0.5 mass part of dry red wine, 0.3 to 0.5 mass part of chicken oil, 1.5 to 1.8 mass parts of white granulated sugar, 0.6 to 0.8 mass part of glucose, 0.5 to 0.7 mass part of spice, 1 to 1.2 mass parts of red onion, 1 to 1.2 mass parts of ginger, 0.5 to 0.7 mass part of garlic, 0.5 to 0.7 mass part of sauce, 0.2 to 0.3 mass part of chicken essence, 0.1 to 0.1 mass part of hydrolyzed plant protein seasoning powder, 0.1 to 0.12 to 0.5 to 0.1 mass part of disodium caramel, 0.05 to 1 to 1.1 mass part of edible pigment and 0.07 to 0.05 to 1 mass part of disodium succinate.

6. The instant noodles with wine flavor as claimed in claim 5, wherein the spices comprise 0.08 to 0.10 mass parts of white pepper powder, 0.025 to 0.035 mass parts of licorice powder, 0.01 to 0.02 mass parts of anise powder, 0.015 to 0.025 mass parts of kaempferia galanga powder, 0.1 to 0.15 mass parts of onion powder, 0.1 to 0.15 mass parts of ginger powder, 0.1 to 0.15 mass parts of cinnamon powder and 0.03 to 0.05 mass parts of angelica dahurica powder.

7. The wine-flavored instant noodles according to claim 1, wherein the wine-flavored essence is a yellow rice wine essence.

8. A method for preparing the alcoholic instant noodles as claimed in any one of claims 1 to 7, which is characterized by comprising the following steps:

a) Preparing the wine bag:

b) Preparing a chicken meat seasoning bag:

b1 Mixing the diced chicken with a compound acidity regulator and a pickling material, rolling and kneading, and then precooking in boiling water to obtain the cooked diced chicken, wherein the pickling material comprises onion and ginger juice, three-year-old yellow wine, dry red wine and light soy sauce;

b3 Heating soybean oil, adding onion granules, frying until the onion granules are yellowish, adding water, sequentially adding fried diced chicken, spices, dark soy sauce, three-year old yellow wine and dry red wine, boiling with strong fire, stewing with slow fire, adding salt, sugar and monosodium glutamate after a period of time, and continuously decocting to obtain marinated diced chicken and chicken soup;

c) Preparing a seasoning sauce bag:

c1 Mixing chicken with brewed soy sauce and pickling to obtain pickled chicken;

c2 Mixing palm oil and pickled chicken, heating, adding red scallion, raw garlic and ginger, stir-frying to a slightly brown state, adding pickled chicken, three-year-old yellow rice wine and dry red wine, boiling with strong fire, stewing with slow fire, completely dehydrating fried meat, adding chilli sauce, frying until dehydration, and stopping heating to obtain a seasoning sauce bag semi-finished product;

c3 Adding concentrated hen soup, salt, monosodium glutamate, white granulated sugar, glucose, spices, chicken essence seasoning, hydrolyzed plant protein seasoning powder, disodium 5' -ribonucleotide, caramel pigment, disodium succinate and guar gum into the seasoning sauce bag semi-finished product, uniformly stirring, cooling to 70 to 75 ℃, adding edible essence, cooling to room temperature, and packaging to obtain a seasoning sauce bag;

9. The method according to claim 8, wherein in step B1), the juice is prepared by:

braking into mud shape by a vegetable brake;

obtaining the scallion ginger juice.