Spicy essence for mixed noodles

• Main Authors: DU YONGQI, XIE RONGMING, CAI SHIPING, ZHOU WENJUN
• Format: Patent
• Language: Chinese; English
• Published: 04.06.2024
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a spicy essence for noodles served with sauce. Comprising the following raw materials: 3-methylthiopropanol, 2-acetylthiazole, difurfuryl disulfide, bis (2-methyl-3-mercaptofuran) disulfide, 246-triisobutyl-135-dithiazine, furanone, ethyl maltol, methyl cyclopentenolone, 2-acetylpyrazine, zanthoxylum oil resin, cumin oil resin, capsicum oleoresin, anise essential oil, ginger essential oil and the balance of edible oil. The spicy essence for mixing noodles provided by the invention is rich in fragrance, high in fidelity, sufficient in meat flavor and roasting flavor and rich in taste level. 本发明公开了一种用于拌面的香辣香精，包括以下原料：3-甲硫基丙醇、2-乙酰基噻唑、二糠基二硫醚、双(2-甲基-3-巯基呋喃)二硫醚、246-三异丁基-135-二噻嗪、呋喃酮、乙基麦芽酚、甲基环戊烯醇酮、2-乙酰基吡嗪、花椒油树脂、孜然油树脂、辣椒油树脂、大茴香精油、生姜精油，余量为食用油。本发明提供的用于拌面的香辣香精香气浓郁、逼真度高，肉味、烤味充足，入口层次丰富。