CN102342428A - Noodles with flavour of braised beef in sauce - Google Patents
Noodles with flavour of braised beef in sauce Download PDFInfo
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- CN102342428A CN102342428A CN2011102869588A CN201110286958A CN102342428A CN 102342428 A CN102342428 A CN 102342428A CN 2011102869588 A CN2011102869588 A CN 2011102869588A CN 201110286958 A CN201110286958 A CN 201110286958A CN 102342428 A CN102342428 A CN 102342428A
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- beef
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- powder
- sauce
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Abstract
The invention provides noodles with flavour of braised beef in sauce, and the formula comprises the following components by weight: 3-10 parts of beef powder, 2-3 parts of garlic powder, 2-3 parts of scallion powder, 0.5-1 parts of table salt, 1-2 parts of yeast extracts, 0.5-2 parts of sauce powder, 1-5 parts of bovin bone meal, 80-88 parts of flour, 1-3 parts of white sugar powder; the manufacturing method comprises the following steps: mixing the above raw materials and 20-30 parts of purified water, and preparing noodles with flavour of braised beef in sauce by a routine method. The noodles with flavour of braised beef in sauce of the invention has a scientific and reasonable formula, is nutritional and healthy, is convenient and rapid for cooking, and has strong and natural flavour of braised beef in sauce.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of beef with brown sauce flavor noodles.
Background technology
The beef with brown sauce face is the food that people like always, and existing beef with brown sauce face is main with instant noodles, although time saving and energy saving, nutrient content is low, and salt content is high, and is long-term edible, can cause certain harm to the health of human body.And want to start to make the beef with brown sauce face of a tasty, nutrient health; Then need prepare various seasoning matter; Like green onion, beef, monosodium glutamate, salt etc.; Boiling is got up also wastes time and energy; And owing to the addition of seasoning matter is inaccurate; The quality of the noodles taste that cooks relies on operator's experience fully, does not satisfy people to demand conveniently.
Summary of the invention
The problem that the present invention will solve provides a kind of nutrient health, boiling is convenient and swift, the strong natural beef with brown sauce flavor of taste noodles.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: a kind of beef with brown sauce flavor noodles, and its prescription is counted by weight:
Powdered beef: 3-10 part
Garlic powder: 2-3 part
Green onion powder: 2-3 part
Salt: 0.5-1 part
Yeast extract: 1-2 part
Powdered soy: 0.5-2 part
Bovine bone powder: 1-5 part
Flour: 80-88 part
Powdered sugar: 1-3 part
Its preparation method is: after above-mentioned raw materials and the mixing of 20-30 part pure water, process beef with brown sauce flavor noodles by conventional method again.
Preferably, said beef with brown sauce flavor noodles, its prescription is counted by weight:
Powdered beef: 8 parts
Garlic powder: 3 parts
Green onion powder: 2 parts
Salt: 1 part
Yeast extract: 2 parts
Powdered soy: 1 part
Bovine bone powder: 3 parts
Flour: 85 parts
Powdered sugar: 3 parts
Its preparation method is: after above-mentioned raw materials and 30 parts of pure water are mixed, process beef with brown sauce flavor noodles by conventional method again.
Said yeast extract is the commercial goods, and it adopts edible baker's saccharomyces or edible brewer's yeast as the raw material of producing yeast extract, and commercially available finished product has medicinal extract, powdery and liquid state, the yeast extract of the preferred powdery of the present invention.
Raw material of the present invention all can obtain from direct purchase the on the market.
Advantage and good effect that the present invention has are:
1, beef with brown sauce flavor noodles of the present invention; Each raw material has reached preferable effect with preferable proportioning; Noodles after boiling have the characteristic taste of beef with brown sauce flavor; Taste is tempting; And the noodles boiling is got up very convenient quick; When boiling face, only need in water, to add a spot of edible oil, need not additionally to add seasoning matter such as monosodium glutamate, salt, vegetables, meat, bone soup;
2, powdered beef, bovine bone powder iron content, rich calcium join noodles, not only give the characteristic perfume of noodles beef, and mouthfeel is good, and have promoted the nutritive value of noodles;
3, powdered beef, bovine bone powder, garlic powder, green onion powder, yeast extract, powdered soy add in the flour with powdery, and addition is accurate, and is easy to make, and finished product noodles boiling fastness is good;
4, the adding of yeast extract makes the noodles delicious flavour after boiling, and garlic powder, green onion powder then further promote the meat fragrance of noodles; The adding of powdered sugar, powdered soy then allows the taste of beef with brown sauce flavor stronger.
The specific embodiment
Below through concrete example beef with brown sauce of the present invention flavor noodles are further specified.
Embodiment 1
A kind of beef with brown sauce flavor noodles, its prescription is counted by weight:
Powdered beef: 8 parts
Garlic powder: 3 parts
Green onion powder: 2 parts
Salt: 1 part
Yeast extract: 2 parts
Powdered soy: 1 part
Bovine bone powder: 3 parts
Flour: 85 parts
Powdered sugar: 3 parts
Its preparation method is: after above-mentioned raw materials and 30 parts of pure water are mixed, process beef with brown sauce flavor noodles by conventional method again.
Embodiment 2
A kind of beef with brown sauce flavor noodles, its prescription is counted by weight:
Powdered beef: 10 parts
Garlic powder: 3 parts
Green onion powder: 2 parts
Salt: 1 part
Yeast extract: 2 parts
Powdered soy: 2 parts
Bovine bone powder: 5 parts
Flour: 88 parts
Powdered sugar: 3 parts
Its preparation method is: after above-mentioned raw materials and 25 parts of pure water are mixed, process beef with brown sauce flavor noodles by conventional method again.
More than preferred embodiment of the present invention is described in detail, but said content only is preferred embodiment of the present invention, can not be considered to be used to limit practical range of the present invention.All equalizations of doing according to application range of the present invention change and improve etc., all should still belong within the patent covering scope of the present invention.
Claims (3)
1. beef with brown sauce flavor noodles, it is characterized in that: its prescription is counted by weight:
Powdered beef: 3-10 part
Garlic powder: 2-3 part
Green onion powder: 2-3 part
Salt: 0.5-1 part
Yeast extract: 1-2 part
Powdered soy: 0.5-2 part
Bovine bone powder: 1-5 part
Flour: 80-88 part
Powdered sugar: 1-3 part
Its preparation method is: after above-mentioned raw materials and the mixing of 20-30 part pure water, process beef with brown sauce flavor noodles by conventional method again.
2. beef with brown sauce flavor noodles according to claim 1 is characterized in that: the prescription of said beef with brown sauce flavor noodles is counted by weight:
Powdered beef: 8 parts
Garlic powder: 3 parts
Green onion powder: 2 parts
Salt: 1 part
Yeast extract: 2 parts
Powdered soy: 1 part
Bovine bone powder: 3 parts
Flour: 85 parts
Powdered sugar: 3 parts
Its preparation method is: after above-mentioned raw materials and 30 parts of pure water are mixed, process beef with brown sauce flavor noodles by conventional method again.
3. beef with brown sauce flavor noodles according to claim 1 and 2, it is characterized in that: said yeast extract is a powdery.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102869588A CN102342428A (en) | 2011-09-24 | 2011-09-24 | Noodles with flavour of braised beef in sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102869588A CN102342428A (en) | 2011-09-24 | 2011-09-24 | Noodles with flavour of braised beef in sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102342428A true CN102342428A (en) | 2012-02-08 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102869588A Pending CN102342428A (en) | 2011-09-24 | 2011-09-24 | Noodles with flavour of braised beef in sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102342428A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932141A (en) * | 2014-04-28 | 2014-07-23 | 天津春发生物科技集团有限公司 | Aromatic noodle soup seasoning and preparation method thereof |
| CN105639440A (en) * | 2016-01-04 | 2016-06-08 | 安徽雁湖面粉有限公司 | Method for preventing bone soup noodles from being adhered to equipment in production |
-
2011
- 2011-09-24 CN CN2011102869588A patent/CN102342428A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932141A (en) * | 2014-04-28 | 2014-07-23 | 天津春发生物科技集团有限公司 | Aromatic noodle soup seasoning and preparation method thereof |
| CN105639440A (en) * | 2016-01-04 | 2016-06-08 | 安徽雁湖面粉有限公司 | Method for preventing bone soup noodles from being adhered to equipment in production |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120208 |